In The Kitchen Archives - Page 36 of 39

Rich, Thick, Super Creamy Avocado Cream Sauce

July 3, 2018

Looking for a tasty twist on that avocado toast? How about a nice way to freshen up blackened chicken? Well, this rich, thick, super creamy sauce is the simple addition you need in your life! Four simple ingredients and that's it! Ingredients 1 Large Ripe Avocado 1/2 cup reduced-fat Greek Yogurt Juice of 1/2 Lime 1 tsp. Apple Cider Vinegar Kosher Salt and freshly Ground Black Pepper Directions Slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add the yogurt, lime juice, apple cider vinegar and a big pinch of salt and pepper. Blend until smooth. Add additional lime juice if desired. Serve over chicken, on toast, or with chips and salsa! Enjoy!...

Simple Caprese Salad Skewers

June 28, 2018

In The Kitchen

Caprese Salad Skewers make a delicious appetizer to serve when entertaining. Fresh and easy, these Caprese salad skewers will become a go-to favorite! Thanks to our friends at add a pinch for this tasty recipe. Ingredients 48 grape or cherry tomatoes 24 mozzarella cheese balls 24 fresh basil leaves balsamic glaze salt freshly ground black pepper Directions Place 1 grape tomato on end of a skewer. Carefully skewer one tip of the basil leaf onto the skewer followed by the mozzarella cheese and then the other end of the basil leaf. Add a second tomato onto the end of the skewer and place onto a parchment-lined baking sheet if making ahead or a serving tray if serving immediately. Repeat until all skewers have been assembled. When ready to serve, drizzle Caprese...

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Baked Olive, Tomato, and Feta Dip

June 19, 2018

In The Kitchen

Summertime is a perfect time to explore new snackable flavors. This healthy baked olive, tomato, and Feta dip bring a taste of the Mediterranean straight to your plate. We highly recommend making this for your next dinner party. Thanks to Kendra Vaculin of Food52 for this week's delicious recipe. Author Notes: Keep leftovers from this party fave in your fridge overnight; just pop the dish back into the oven to re-soften the cheese the next day. Makes: 1 block of feta Ingredients: 1/4cup tomato sauce, homemade or store-bought (a teeny amount! so the cheese doesn’t stick to the bottom! a perfect use for leftovers or the dregs of the jar) 8ounces block of feta cheese, drained 1/2cup pitted and chopped Kalamata olives 1 1/3cups halved cherry tomatoes 2cloves garlic, minced 1teaspoon dried oregano ...

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Strawberry Jalapeño Salsa

June 12, 2018

In The Kitchen

This Strawberry Jalapeno Salsa is really really good ~ juicy strawberries are tossed with lime, cilantro, and finely minced red onion, with the added kick of jalapeño. You can use it on fish, tacos, chicken, meats, or just scoop it up with chips. It’s the perfect spring and summer appetizer! Thank you to our friends at The View From Great Island for this recipe! Strawberry Jalapeño Salsa Ingredients 15-20 strawberries, hulled and chopped into a very small, even dice 1/3 medium red onion, finely minced handful of cilantro, well rinsed and finely chopped 1 Jalapeño pepper, finely minced, seeds and all. (leave the seeds out for less heat) juice of 1 lime fresh cracked black pepper Instructions Mix everything in a bowl. Taste the salsa and adjust any of...

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Caribbean Chicken and "Rice"

May 30, 2018

In The Kitchen

Thankful for our friends at the Good Housekeeping Test Kitchen for this delectable Caribbean Chicken and "Rice" recipe. Ingredients 4 c. riced cauliflower 1/4 c. water 4 skinless, boneless chicken breast cutlets 2 tsp. olive oil 1/4 c. sweetened cream of coconut 2 tbsp. Hot sauce 2 limes, halved 1 (15-oz.) can black beans, rinsed and drained Cilantro, chopped, for garnish Directions Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes. Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes. Toss cooked...

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The most FLAVORFUL and COLORFUL Smoothie Bowl

May 22, 2018

In The Kitchen, Uncategorized

Did you miss our Smoothie Making Class this past Monday with Shelley Butler and Jennie Dawkins? If so, you missed some excellent recipes for making tasty smoothies for the whole family!! One that stuck out was this take on the Acai Bowls, our own "Smoothie Bowl" which combines the taste of berries, fruits, and vegetables with the immune boosting essentials of beets. Plus this dish is so bright and beautiful to look at you might even get your children to eat it. Give it a try this Memorial Day weekend! Smoothie Bowl Base: 1 1/2 Cups of Water 1/3 Cups Raspberries One small beet, peeled Vanilla Protein Powder ** For a white base, substitute a frozen banana for beets and raspberries Toppings 2 - 3 Tablespoons of fruit - fresh, frozen, or dried 1...

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Red Pepper & Walnut Dip with Naan Bread

May 15, 2018

In The Kitchen

A bold, vibrant red pepper & walnut dip that has just enough spice, and tons of rich flavor. By Kayla Howey Originally posted by The Original Dish If there’s one dip I’d want for the rest of my life… it is this one! Red peppers get roasted until blackened and soft, peeled, and then pureed with classic flavors that add a ton of depth to the dip. I found some dried chipotle morta chiles, but you can use any type of dried chiles that you can find. These get plumped up in hot water until they’re soft enough to work with. I then toast two things: walnuts in a dry pan and grainy bread in a touch of olive oil. The walnuts add that nutty, rich bite to the dip and...

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CHICKEN SALAD WITH QUINOA AND ORZO

May 8, 2018

In The Kitchen

Chicken Salad with Quinoa and Orzo What a wonderful combination of flavors and textures that is sure to get you craving more! This delightful dish comes to us from our friends at FoodNess Gracious. Give it a try and let us know what you think. Ingredients FOR THE DRESSING 2 tablespoons white wine vinegar 1/2 tablespoon sugar 1/3 cup extra-virgin olive oil 5-6 leaves sprigs fresh thyme pulled from the stem 1 teaspoon balsamic vinegar Sea Salt and black pepper to taste FOR THE SALAD 2 cups orzo pasta cooked 1 cup quinoa cooked 1 1/2 cups cooked grilled chicken cubed 1/2 cup kalamata olives cut in half 1 tablespoon fresh thyme 1 cup spinach leaves 3 tablespoons chopped pistachios Half of an avocado diced into cubes Grated Parmesan to garnish INSTRUCTIONS Combine all of the dressing ingredients in a small plastic container and shake vigorously to mix. ...

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Veggie Egg Bake – AKA The Lazy Quiche

May 1, 2018

In The Kitchen

Thanks to Jennifer Fisher for this simple replacement to those difficult Quiche recipes we all want to make, but just aren't confident enough to give a try. Serves two as breakfast/brunch or 4 as a brunch side. Preheat oven 375 Ingredients 6 organic eggs 4 baby carrots shredded 4 baby Bella mushrooms sliced thin 2 scallions sliced thin 1 jalapeño deseeded and diced 1 roasted red pepper from a jar (press all of liquid out with a paper towel on both sides then dice fine) A handful of fresh spinach torn. JF Universal Salt to taste Directions Scramble eggs in a medium bowl and set aside Shred baby carrots with a coarse cheese grater (watch your fingers, I use a metal glove when doing this, get a Williams-Sonoma, and you will never grate the end of your finger off again) Wipe...

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Fish Tacos with Mango Salsa

April 26, 2018

In The Kitchen

Fish Tacos are just what's needed for a hot spring night! We need to thank our friends at Yummly for this irresistible fish tacos recipe. The catfish is great but try it with another white fish such as Alaskan Cod. Enjoy! Ingredients 1 pound catfish 1 tablespoon cajun seasoning 1 mango (ripe, peeled and diced) 1/2 cup cilantro (minced) 1/2 cup red onion (minced) 1/4 cup fresh lime juice (1-2 limes) 1 jalapeno (minced, removed seeds and stem for mild salsa) Salt Pepper 1 teaspoon canola oil 12 corn tortillas Instructions Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray. Arrange prepared fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork, about 6-8 minutes. While the fish is broiling, prepare mango salsa by tossing together all ingredients in a medium...

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In The Kitchen

Rich, Thick, Super Creamy Avocado Cream Sauce

Simple Caprese Salad Skewers

Baked Olive, Tomato, and Feta Dip

Strawberry Jalapeño Salsa

Caribbean Chicken and "Rice"

The most FLAVORFUL and COLORFUL Smoothie Bowl

Red Pepper & Walnut Dip with Naan Bread

CHICKEN SALAD WITH QUINOA AND ORZO

Veggie Egg Bake – AKA The Lazy Quiche

Fish Tacos with Mango Salsa

Where is a Patient to Go? Planning Unplanned Medical Care

Grilled Mediterranean Chicken Kebobs

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