Put your Heart (of Palm) Into It.

I get a lot of food magazines. I actually get way too many food magazines. The problem, the reason why I say way too many, is that I insist on reading every word and staring at every detail of every photograph – and all in one sitting. Maybe everyone does that, but I feel like magazines, except for the literary ones, are more often enjoyed in a leaf-through-it-casually-and-pick-it-up-and-down-over-time sort of way. But me, once I pick it up and open the cover, I'm in it to win it until I flip that very last page. Kind of like me and a bag of chips.

Oh, and that's not all. Not by a long shot. I save them. I keep them all in a pile for a larger project. And once the pile reaches a certain height, about two or three times a year, I go back through every single page of every single magazine and rip out the pages that have recipes I want to play with and images that inspire me. After I tear them all out, I sort through them and file them into binders assigned to different categories; soups, breakfast, vegetables, poultry, holidays, and so on. The photographic inspired pages go into their own binder. It's like my own private Pinterest.

I can understand why Fred always tells me, 'It must be exhausting to be you'.

So now you see why perhaps I ought to cut back on the magazines.

And now that I'm moving across the country in less than two months (!), this all seems really idiotic. Especially considering if I ever want to find one of the recipes I can just Google them. But I can't stop myself. It's as if I am compelled. Which is scary since I just saw The Conjuring last weekend.

But, fairly often, I do refer to my binders of recipes to get dinner ideas. And just as often I refer to my binder of inspirational photos as a reference of how I'd like to visually capture said dinners.

So as I was poking around in the cupboard the other day I found a jar of hearts of palm. I honestly do not recall buying them and have no idea how long they had been living with me. I've always been fond of hearts of palm, but it totally reminds me of the early nineties. It lives in my memories with sun dried tomatoes, tuna tartare with mango, Dippin' Dots and Zima. I even vaguely recall a rumor going around that hearts of palm was bad for the world, kind of like the whole shrimp thing right now.

As I was holding the jar of hearts of palm and noodling down memory lane, reminiscing about white zin and baked brie, I remembered that very recently I saved and filed away a recipe for what else, hearts of palm. And I just so happened to have most of the ingredients. And what I did not have was easy to change out with other things, to make it my own. That's just kismet.

Heart of palm is an interesting thing. It is a vegetable. It's harvested from the inner core of certain palm trees. And yes, harvesting of many non-cultivated palms results in palm tree death. However, other palm species are clonal and moderate harvesting will not kill the entire clonal palm. Moreover, an alternative to wild hearts of palm are palm varieties which have undergone a process of adaptation to become a domesticated farm species. This variety is the most widely used for canning. And this very farmed variety is what we are buying at the market. But since harvesting is still a labor intensive task, palm hearts are regarded as a delicacy.

Move over foie gras, here comes something leaner?

Heart of palm does actually seem like a delicacy. It is delicate. It's soft in color and texture and has a subtle, muted taste. A taste that could be described as, well, delicate. Though I like to snack on one or two, straight up, no chaser, you will almost always find them in salads.

And here is no different.

I love this salad. It is bright and fresh and zippy. It's colorful and covers the entire texture spectrum, from super soft all the way over to super crunchy with everything in between. The original recipe called for parsley where I used cilantro. But I think any number of fresh herbs could and should be folded in as well; basil chives, shiso, mint, you name it. 

I will tell you now that once the hearts of palm jumped into that salad, they also jumped into a new memory category. One that is very much in the present. It was so simple to make and so fun to eat, that I bet once you try it, this is one of those recipes that will end up in your binder as well.

Hearts of Palm, Heirloom Tomato and Avocado Salad

Serves 2-4

1 cup mixed color heirloom tomatoes, chopped into ½-inch pieces

1/2 small sweet onion, cut into thin slivers

1 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick

1 avocado, cut into 1/2-inch pieces

1/4 cup coarsely chopped cilantro

1/2 teaspoon finely grated lime zest

2 tablespoons freshly squeezed lime juice

2 tablespoons mayonnaise

2 tablespoons canola oil

Salt

Freshly ground pepper

In a medium bowl, toss the tomatoes with the onion slivers, hearts of palm, avocado and chopped cilantro. In a small bowl, whisk the lime zest and lime juice with the mayonnaise and oil; season the dressing with salt and pepper. Pour the dressing over the salad, toss gently and serve right away.

Printable recipe.

One year ago: Zucchini Fries with Poblano Cream

Two years ago: Bourbon-Vanilla Bean Banana Bread with Candied Walnuts

Three years ago: Classic Southern Deviled Eggs

Four years ago: Baked Tomatoes with Goat Cheese, Fresh Herbs & Hazelnut Breadcrumbs

Green Goddess Chopped Salad

Two salads in a row, can you handle it?  Are you like, Siri, make a cronut already you idiot.  Don't call me an idiot!!  I'll get to the unhealthy stuff, but another salad I wanted to recreate from our New York trip was one we ate at a restaurant called Quality Meats.  If you're ever in the city, go there, and order the Broccoli Cheese Bites.  But also order the Green Goddess Chopped Salad, it's so good.  I tried to remember the gist of it - chopped romaine and spinach, granny smith apples, avocado, parmesan cheese and sunflower seeds - and I made it at home with a store bought dressing.  But you could also make your own dressing here.  It's a delicious salad and you are a delicious person.

Pesto Quinoa Salad

WHAT UP BLOG?!  Sorry, it's been awhile, I've forgotten how to do this.  I should probably not start by sounding like a tween.  Is that how tweens sound?  I'm a cool mom.  ANYWAY.  I've missed you guys!  Last week, in New York, all I could think about were things I wanted to cook and share with you.  Like this salad we ordered in our hotel room one night.  It was so simple and delicious and I knew it would be easy to recreate and I was right.  I'm usually right, except for when I'm wrong, which is most of the time.  

Pesto Quinoa Salad

(Serves 6-8)

Printable Recipe

2 cups quinoa

4 cups water

2 T olive oil

2 small zucchini, diced

1 yellow pepper, diced

3 cups arugula, chopped

1 7oz. store-bought pesto, defrosted

Salt and pepper

In a medium-sized pot, combine water and quinoa and bring to a boil.  Cover, reduce heat to a simmer and cook for 15 minutes.  Uncover, fluff with a fork, and remove from heat.  Set aside.  While quinoa is cooking, heat olive oil in a large skillet over medium heat.  Add zucchini and pepper and cook for 2-3 minutes.  Add arugula and cook for another minute or so.  Season with salt and pepper and remove from heat.  In a large bowl, toss quinoa and vegetables and add pesto.  Stir, and season with salt and pepper to taste.    

Rice A Roni Salad

First of all, let me apologize for the lack of posting.  If you're new to this blog, then you are unaware that we are completely remodeling our kitchen.  With that, and summer traveling, it's been difficult to find the time to cook and obsessively bake like I'm used to doing.  But, I promise to wow you with some Fudge Brownie Cookies and maybe homemade ice cream (flavor ideas? anyone?) later on this week.  Thank you for being patient.  I am in love with you.

Ok on to business... I am from the Midwest, where anything can qualify as a "salad."  Fruit + Jello?  Salad.  Macaroni + Lunch Meat?  Salad.  Rice A Roni + red pepper, green onion, water chestnuts, artichoke hearts and mayo?  Salad.  While I'm not really a fan of the former two, the latter is delicious.  A great, easy side for a summer BBQ.  And you can pretend you're dieting by eating SALAD.

Prepare Chicken flavored Rice A Roni as directed on box.  Let cool.  In a large bowl, add 1 diced red pepper, 3 chopped green onion stalks, 1 can sliced water chestnuts (roughly chopped), and half a can of artichoke hearts (also roughly chopped).  Add half of the juice from the artichoke hearts and 1/2 cup mayo.  Stir in Rice A Roni, and season to taste.  I like to add some red pepper flakes as well.  

Sea Tangle Noodle Slaw with Vietnamese Dressing

crunchy, tart, crisp, slippery, sweet, savory, tangy and spicy

this is my new favorite salad.  i've had it every day for a week.   by it's self, a great light snack or lunch, but topped with shrimp, shredded chicken, BBQ'd salmon?..a delicious, filling, low fat, low calorie meal.  fresh and easy when you have some made up in the fridge.   it saves well and gets even better as it sits.  

 i came across these strange Sea Tangle noodles at one of my Asian markets.  i always have to try the weird thing that i've never seen before.  

what a find!...these things are good!
the texture is soooo unexpected.  they are crunchy right out of the bag...i mean CRUNCHY!  they do soften a bit when the dressing is applied or after it sits.
the flavor?...there is none, so the noodles make for a great blank canvas.
great for filling up...they only have 6 calories per large handful.  perfect for watching the swimsuit waistline.


they DO come in a big "tangle"...easy to separate and the wad in the bag grows into a HUGE pile o'glassy noodles.

if the crunch is too weird for you, put them in a pot of boiling water for a few minutes with a few squeezes of lemon juice.  them strain them and dry as well as you can before putting them in salad. 
they are also good warm.  i haven't come up with any recipes yet, but i did try this dressing on the warm soft noodles and i think it would make a great side for something...anything.

hey...they're only 6 calories !
eat them with everything.

ASIAN SLAW SALAD

about 2 cups Sea Tangle Noodles, rinsed and dried as well as poss.

1 1/2-2 cups savoy cabbage, sliced very thin

10 snap peas, sliced diagonal

1/4 cup frozen peas

1/3 cup shredded carrots

1 celery stalk, slice thin on the diagonal

 4 large basil...chiffonade

quite a few mint leaves depending on size...(i used about 10.  mine were very small)  torn or chiffonade

scallion or chives..i like just the green of the scallion.

toasted sesame seeds optional, but delicious add.

VIETNAMESE STYLE DRESSING

2 Tbsp lime juice

1 1/2 Tbsp fish sauce

1 1/2 Tbsp brown sugar

1 to 1 1/2 tsp sesame oil

 1 to 2 tsp fresh ginger put through garlic press to extract juice and a little minced ginger.

pinch of red pepper flakes.

mix all ingredients together until sugar is dissolved.  TASTE TEST...i might have added a little squeeze more lime.  put it in a glass jar.  i usually double the recipe so it's ready in the fridge..  give the jar a good shake before using.

NOTE...use sparingly so as not to over dress your salad.  the salad will save better and sesame oil flavor goes a loooonnnng way.   this was very good the next day for a packed lunch.

this is a bag to look for.  look carefully among the konjac and shirataki noodles.  it took me 5 or 10 minutes to locate another bag in the market.  i found this large bag at H Mart in irvine.  i have recently seen a few bags at Mother's Market, so i bet your local health food store might carry them.

by the way...this is "THE" fish sauce commonly used in Vietnamese cooking.  my friend Cathy gave me this big bottle of fish sauce that her Mom uses at her PHO restaurant in Little Saigon.  she says this is "the" one to use.  it is far better than the commercial one i bought at my local market.

Bok Choy Salad

When was the last time you ate Ramen noodles?  I mean the crispy kind in the package where you just add water?  For me, I'm thinking college might have been the last time?  And I probably chased it down with Bacardi Limon shots.  (I might throw up, excuse me).  Well, coincidentally, a college friend sent me a recipe that included Ramen noodles, but in the form of a salad.  A Bok Choy Salad, with crisp greens and crunchy noodles, almonds, sesame seeds and a sweet and salty dressing (recipe here).  It was SO GOOD.  If you're going to a party and you're in charge of a side, please make this.  Or, as the recipe suggests, make it a dinnertime meal by adding sliced chicken and mandarin oranges!  Exclamation mark!  This salad excites me!  Seriously, the texture and flavor is wonderful.  Next time, I'll add some red pepper flakes for a little kick.  Make it.  Affordable + crowd pleaser + delicious.

*tip: after browning the noodles, nuts and seeds, let cool and then place in a plastic bag - I found it was easier to break apart the noodles once in the bag*

Rice Paper Salad Rolls Recipe

Rice paper salad rolls are basically salads wrapped in rice paper. You probably already have plenty of salad ingredients in your fridge, but what about Vietnamese rice paper?  It's one of those pantry ingredients I've sometimes bought and used once, and then forgot about. And that's kind of a shame because it has a lot going for it. It's cheap, keeps forever and is easy to use.

Rice paper is traditionally used to make Vietnamese "Summer rolls" but like tortillas, it's extremely versatile and shouldn't be limited to only Vietnamese cuisine. Use it as a wrapper for pretty much whatever you like and you've got a great appetizer, snack or meal. While tortillas are served warm, rice paper rolls are served at room temperature.

I believe eating outdoors is more fun than eating inside, and that eating with your fingers makes everything taste better. So that makes rice paper salad rolls perfect for picnics (or take from home lunches). I have used all kinds of different fillings and this is a combination I really like, but experiment! Try sprouts, shredded chicken, smoked salmon, enoki mushrooms--the possibilities are endless. 

Rice Paper Salad Rolls

Makes 2 rolls

Ingredients

4 sheets rice paper

1 English cucumber, peeled

1 small carrot 

1 daikon radish
Avocado 

1 piece marinated or baked tofu, (or use homemade gluten free baked tofu)

4 lettuce leaves

Peanut sauce 

Instructions

Prepare the vegetables by peeling long lengthwise strips of each the cucumber, daikon radish and carrot using a vegetable peeler. The number of slices will vary depending upon the size of the rice paper you have. Then slice each strip into long skinny slivers. Cut the tofu and avocado into thin strips. 

Fill a bowl with warm water. Dip two rice paper sheets into the water, making sure the water flows between the sheets. Let the water drip off the rice paper, and then lay it on a flat surface. You want the sheets to be just softened enough so you can roll them. 

Lay one lettuce leaf on the double layer of rice paper. Top with thin strips of vegetables and tofu, but don't overstuff. Roll up like a burrito, either tucking the ends in or leaving them open. Serve with peanut sauce

Enjoy!

Thai Chicken Salad with Peanut Dressing

 I eat a salad for lunch almost every single day.  I love filling a bowl full of bright greens and other colorful veggies for a healthy midday meal.  But if you're going to have a salad every single day, you've got to be careful to keep it interesting, otherwise you'll get so bored that you'll end up coveting your sons mac and cheese and pigs in a blanket (not that I have ANY idea what that's like.)

This is a salad that I'm already looking forward to making again.  I love peanut sauce, so to have an entire salad coated in it's velvety, sweet flavor is just heaven.  There is a lot you can add to this salad to keep it fun, hot cooked rice noodles, crispy wonton strips, chopped sweet peppers, or you could sub shrimp or pork instead of chicken. 

Thai Chicken Salad with Peanut Dressing
From The New Way to Cook Light

Ingredients

6 cups torn romaine lettuce
2 cups shredded skinless, boneless cooked chicken breast (go rotisserie!)
2 cups fresh bean sprouts
1 cup shredded carrot
3/4 cup sliced celery
2/3 cups light coconut milk
1 tablespoon brown sugar
2 tablespoons creamy peanut butter
2 tablespoons lower sodium soy sauce
1 tablespoon fresh lime juice
1/8 tablespoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges, optional

Directions

Combine first five ingredients in a large bowl.  Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan, bring to a boil.  Reduce heat, and simmer 5 minutes, or until mixture thickens slightly, stirring occasionally.  Remove from heat, and cool 2 minutes.  Pour warm coconut milk mixture over lettuce mixture.  Sprinkle with peanuts, and serve with lime wedges, if desired.  Serve immediately.

Serves 4

Per Serving: 262 cal, 11g fat, 27g prot, 17g carbs, 4g fiber

Linked up with Taste and Tell

Chicken Salad Sandwiches

 

Lately I've been craving summer and all that it entails.  Just the thought of getting a tiny burn on my cheeks and nose puts me in a good mood.  One huge summer activity in our family is getting the boat on the lake and spending the day skiing, swimming, or sometimes even just docking the boat and enjoying the beautiful day under a tree.

One of the most enjoyable parts of the day are the epic picnics that my mom packs.  This woman's ability to pack an amazing spread will go down in history.  Always so much food, always an abundance of paper and plastic ware and everything is always delicious!  

One item that I continuously request now are my mom's chicken salad sandwiches.  I didn't know how much I liked chicken salad until the day I tried hers.  What baffled me was how simple they were to make.  No secret ingredients, no complicated technique.  Just good fresh ingredients, light mayo and seasoned salt, that's it!  And it's amazing every time!

As a quick side note, I don't actually measure my ingredients when making stuff like this.  These are estimates.  But don't sweat it, do everything to your own personal taste, I don't think it's possible to screw this up.

Chicken Salad Sandwiches

Ingredients

3 cups chopped cooked chicken (I use rotisserie)

1/2 cup chopped celery

1/2 cup chopped red pepper

1/4 cup chopped green or red onion

1/4 cup chopped almonds

1/4 cup dried cranberries (optional)

1/2 cup chopped apple (only do this if you plan to serve it immediately.  If not either omit, or add right before serving, otherwise it will make salad watery)

1/2-1 cup light mayo (add or subtract according to how creamy you'd like it.)

1 tablespoon Seasoned Salt (add or subtract to taste, I like mine fairly strong)

Pepper to taste

Directions

In a large bowl combine all ingredients except mayo, seasoned salt, and pepper.  In a small bowl, mix mayo, seasoned salt, and pepper and add to salad.  Toss to coat.  Serve either on a bed of lettuce, sandwich bread, or croissants that have been split lengthwise. 

Warm Winter Farro Salad

When I first got married  I used to ask my husband if he wanted salad with dinner, the answer was usually "no." After a few years I wised up and started serving him salad without asking first. But often he didn't eat much of it, despite my raving "Have some salad! It's delicious!"  Lately I've hit upon a solution. I serve salad as a main dish, or pile everything onto it so it's an integral part of the meal. Main dish salads, if only someone had told me 12 years ago! 

During the Winter or whenever it's cold outside salads, either side salads or main dish salads are not top of mind, but they should be. Just as Summer is the perfect time for cold soup, Winter is the ideal season to try a warm salad. I like to start with a cooked grain like farro or quinoa then use seasonal fruits or vegetables and add some heartier elements too, in this case feta cheese and almonds. 

I have to admit, this salad sounds a bit like a parody, it's filled with trendy ingredients and super foods, all that's missing is a little chocolate and kale! I love the sunny colors and hearty crunch to this salad, it's kind of the antithesis of a tossed green salad all floppy and wilted. It's bright and cheerful and yet very hearty. I like combination of citrus, pomegranate, almonds and feta with a touch of ginger but feel free to change up the ingredients in the salad or use a different dressing or spice if you prefer. 

Warm Winter Farro Salad
Serves 4

Ingredients

1 cup pearled farro

1 cup pomegranate seeds

1 cup diced feta, about 6 ounces

1 cup toasted sliced almonds

2 tangerines peeled and segments cut in half 

3/4 cup sliced celery about 2-3 stalks

2 Tablespoons fresh lemon juice

2 Tablespoons extra virgin olive oil

1/4 teaspoon ground ginger

Salt and freshly ground pepper

Instructions

Bring a pot of water to boil and add the farro, cook for 10- 15 minutes or until al dente (or cook according to package instructions). In a bowl combine the feta, almonds, tangerines (remove any seeds) and celery. Whisk together the lemon juice, olive oil and ginger in a bowl. 

When the farro is cooked, drain it and toss it in a bowl with the other ingredients and dressing. Season with salt and pepper to taste. 

Enjoy!

Buffalo Chicken Pasta Salad

I'm going through a bit of a Buffalo Chicken obsession right now.  If it even slightly resembles the flavors of the classic chicken wing, I have to have it, or pin it :)  Who in the world though that chicken, drenched in hot sauce, smothered in blue cheese would be so good?  I don't know, but I sure would like to give whoever it was, one heck of a high five.

I found this wonderful salad on Shelbys page a few months ago and I've been in love ever since.  I've been known to whip up a huge bowl, and enjoy it for lunch every day until it runs out.  And I'm always sad when that day comes.

The flavors of this salad go so perfectly together.  The sauce has a great kick, thanks to the hot sauce and is balanced out with the pungent blue cheese.  It's spicy, but not too spicy for kids.  It's creamy, it's crunchy, and it really hits the spot when you need a savory dish full of flavor.  It's the perfect side dish for pot lucks and picnics, even if they are on your living room floor in front of the TV :).

Buffalo Chicken Pasta Salad
By Grumpy's Honey Bunch

Ingredients

8 oz dried rotini pasta, cooked according to package directions
2 stalks celery, diced
1 green onion, thinly sliced, including green top
1/3 cup roasted red pepper
2 cups cooked chicken, cubed (I used canned chicken once when I was in a hurry, it turned out great)
1/2 cup Mayonnaise (I used low-fat)
2-3 tablespoons Frank's Red Hot Sauce (use according to taste, I like a lot, but if you're feeding a crowd, you may only want to do 2)
1 teaspoon Worcestershire Sauce
1 tablespoon roasted red pepper brine (the juice the peppers are in)
2 tablespoons crumbled Gorgonzola cheese

Directions

Mix pasta, celery, onion, roasted red pepper and chicken in large mixing bowl.  Set aside.

Mix together Mayonnaise, hot sauce, Worcestershire sauce, red pepper brine and crumbled Gorgonzola cheese. 

Toss mayo mixture with pasta mixture and chill.  Enjoy

Kale and Avocado Salad

I mentioned in a previous post that we've been spending a lot of time at the live shows of The Voice lately.  In other words, I've been spending a lot of time at the craft services table lately.  If you're unfamiliar with craft service, it's basically a glorious table full of glorious food.  Things you would never buy for yourself because you know you have no will power, like peanut butter-filled pretzels, and chili cheese fritos, and buckets and buckets of red vines.  Craft service and I have a love/hate relationship.  It beckons me.  I'm not kidding, out loud.  It says my name, all day long, "Siri, Siri, Sari."     

*Ok, fine, the lady in charge is named Sari so I hear her name all day long BUT IT SOUNDS LIKE A BECKONING CALL.

Occasionally (not really), I am able to avoid the junk and I'll go for something like a Kale Salad with Avocado.  I usually only enjoy cooked kale but there is something about pairing it with creamy avocado and a sesame-style dressing that makes it so delicious.  So I recreated it at home...

Kale and Avocado Salad

(Serves 4-6)

Printable Recipe

1 head kale, finely chopped

1 large avocado, diced

1/2 cup cherry tomatoes, halved

1 T black sesame seeds (optional)

Juice of half a lemon

Olive oil

Dash of sesame oil

Combine first 4 ingredients in bowl.  Whisk together olive oil (a few tablespoons), lemon juice and sesame oil in smaller bowl.  Add to salad and toss.  

Pepper Jack Pasta Salad

Considering how often I make this, it's a wonder that I haven't posted it before.  This has become my absolute favorite "go-to" side dish for parties, barbecues, or if I just want to eat it for lunch all week (which happens, often).  This salad is packed with a delightfully tangy punch, and for some reason, I just love eating those little tiny Acini Di Pepe.  They tickle my mouth!  It makes me giggle!

Pepper Jack Pasta Salad
Adapted from Cooking Light April 2009

Ingredients

6 ounces uncooked acini di pepe pasta (about 1 cup)
2 1/4 cups diced plum tomato (about 14 ounces)
1/3 cup capers, rinsed and drained
1/4 cup finely chopped red onion
1/4 cup sliced pickled banana peppers
1/4 cup chopped fresh parsley
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/8 teaspoon salt
2 ounces Pepper Jack cheese, cut into 1/4-inch cubes
1 (16-ounce) can navy beans, rinsed and drained
1 ounce salami, chopped
1 garlic clove, minced

Directions

1.   Cook pasta according to package directions, omitting salt and fat. Drain.

2.   Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine.

Roasted Carrot and Pumpkin Seed Salad

Something happened the other day.  I took an exercise class.

What's that I hear coming from your computer??  Is that MANIC laughter?!  You're not nice.  But it's okay, because I'm laughing about it too.  Actually, that's not true at all, because my body feels broken.  It feels like I've been beaten all over with a tiny hammer.  And by the way, how ridiculous do I sound saying "exercise class" I mean, is it called that?!  I don't even know.  This particular class is called "Body After Baby" and since Baby made this Body bake one billion cookies during pregnancy, I've decided to focus on other foods.  Like seeds.  And carrots.  

(Totally going to make Homemade Baby Ruth bars in a few days also...)

But for real, seeds and carrots are delicious together.  Pumpkin seeds, to be specific, and roasted carrots, with creamy avocado and salty queso fresco.  Here's what I did...   

I took store-bought pumpkin seeds that were unsalted and unroasted and I roasted and salted them.

I drizzled olive oil on sliced carrots, seasoned them with salt and pepper, and roasted them as well (400 degrees for about 15 minutes).

Then I mixed it all together with chopped avocado and crumbled queso fresco.  You could substitute goat cheese or feta as well, and you could certainly serve this over lettuce (in which case I would drizzle some more olive oil on top).  It's really wonderful.  Someone fix my broken body.

Tilapia Sandwiches with Citrus Honey Slaw

 My husband is on call a lot, at least once a week, which means that one dinner a week it's just me and the kids.  Normally a night like that means reheated leftovers, cereal, or (don't judge) popcorn and peanut M&M's.  Hey, when dad's gone, that means I have to be the strict parent AND the fun parent.

 But every once and a while I don't plan right and I end up preparing a dinner like this for just me and my kids.  It's not that I don't like to go through this kind of effort for my kids, but let's just say that they don't appreciate it like another adult would.  In fact, I usually sit down to a beautiful plate like this to a bunch of "ewwwww, do I HAVE to eat this?"  If Glenn was there at least I'd have someone to balance the whining.

 So, I ditched the bread, broke up the fish fillets and served this to my kids as fish nuggets.  Problem solved, coolness restored, and a delicious dinner for me.

Tilapia Sandwiches with Citrus Honey Slaw
Rachel Ray's Big Orange Book

Ingredients

4 tilapia fillets, 6 to 8 ounces each
3 limes, one of them zested
salt and pepper
all-purpose flour, for dredging
2 eggs, lightly beaten
1/2 sleeve saltine crackers ground up in food processor (I used Ritz), making 2 cups crumbs
2 teaspoons smoked paprika
1 teaspoon seafood seasoning such as Old Bay
2 tablespoons plus 1/4 cup extra-virgin olive oil
4 hoagie rolls split in half (I would scoop out some of the bread in the center)
1 cup sour cream
1 chipotle in adobo, seeded and finely chopped, plus 1 teaspoon of adobo sauce (I omitted)
2 teaspoons hot sauce
3 tablespoons honey
1 16 oz bag of slaw mix
1 head of Bibb or romaine lettuce, core removed, leaves separated and cleaned
1 large beefsteak tomato, thinly sliced
1 ripe Hass avocado, sliced
1 small red onion sliced
1 dill pickle, thinly sliced lengthwise

Directions

Preheat oven to 400 or the broiler to high.  (This is to toast your rolls.  I just put them in the toaster.)

Season the fillets with lime zest, salt, and pepper.  Set up three dishes on the counter: one with the flour, one with the eggs, and the third with the ground saltines, smoked paprika, and seafood seasoning.  Bread the seasoned fish fillets by coating them first in the flour, then in the egg, and finally in the seasoned cracker crumbs.

Once all of the fillets have been breaded, place a large skillet over medium-high heat with about 2 tablespoons of oil.  Once the oil is hot add the breaded fillets to the pan and cook until golden brown on each side and cooked through, 3 to 4 minutes per side.  Remove the cooked fillets to a paper-towel-lined plate and squeeze the juice of half a lime over them so they soak up the lime juice while still hot.

While the fish fillets are cooking, place the split rolls onto a baking sheet and toast them in the hot oven until golden brown.

Combine the sour cream, chipotle, and adobo sauce in a small bowl and reserve.

In a medium mixing bowl, whisk together the juice of 2 limes, the hot sauce, and the honey.  Whisk in the remaining 1/4 cup of oil and some salt and pepper.  Empty the bag of slaw mix into the dressing and give it a toss to coat.

Once the fish is cooked, assemble the sandwiches.  Place the fish on the bottom of the rolls, and top with lettuce and tomato.  Douse the avocado with the juice of the remaining half lime.  Top the tomato with avocado, onions, and pickle slices.  Slather the roll tops with the flavored sour cream and set in place.  Serve the sandwiches alongside the slaw.

Guest Post ~ Go Greek BBQ

by my dear friend Beth...

(photos by my dear friend Katy)

Is summer really over after Labor Day??  I say no, not in my house.  Too many delicious late "summer" veggies to digest and incorporate into yummy food.  But, because the rest of the world does recognize Labor Day weekend as an end to pool days and a beginning to sweaters and football season, my hubby Brad and I decided to throw a big backyard BBQ this year.  Originally, we thought we'd just have a few close friends over... cut to 25 adults + 7 children... not really sure how that happened??

Helpful Hint #1: 

After numerous weekend parties I've FINALLY come to the conclusion that once your guest list hits 10 you might as well tack on an extra 20 or so people because at that point, does it really matter?

Helpful Hint #2: 

In an effort to actually ENJOY yourself at your own party (which is a challenge for any host) it's important to spend time planning your menu and making as much as you can the day or night before. 

Helpful Hint #3: 

Pick 3 main dishes you want to do well and make a lot.  I find when you try to make too many dishes, portion control becomes an issue, not to mention expense.  On that note, let's get to the grub, shall we?

Menu:

For the main course I picked turkey burgers, and in an effort to go a tiny bit more "gourmet" I found a super easy and great recipe for Greek Turkey Burgers.  Here's the trick: add 1/4 cup of chicken stock for each pound of meat.  It really helps keep the burger from falling apart and adds a bit of flavor.

Ok now for the easy part: I purchased Trader Joe's delicious Tzatziki sauce for the topping.  

That plus some lettuce leaves are all I offered for condiments and not one complaint!  For 25 burgers I used 5 lbs. of ground turkey.  I mixed the meat the night before, made all the patties and arranged them on layers of waxed paper so they'd be ready to go.      

For people that weren't in the mood for burgers, I made a Grilled Eggplant Salad, courtesy of the wonderful and beautiful Giada.

Can I tell you how yummy this was?  Plus, it totally satisfies any vegetarians, pescatarians, or whatever "arian" guest you invite as a main course.  I grilled the eggplant the morning of and because it doesn't need to be refrigerated and can be served at room temp, just let it sit out until the party.  Although, be sure not to add the goat cheese until the last minute. 

Also that morning, I rinsed lettuce and cut it (I know, you're supposed to tear lettuce not cut it, but did I mention I have an 18 month-old son? Knife = easy time saver, period).

  

Helpful Hint #4:

If you want to prep a big salad before a party, after you rinse it the day before or morning of, throw it all in a brown paper bag.  It helps absorb moisture and avoids smashing leaves into a baggie.  Then, right before the party, make your salad in the bowl and put cold, damp paper towels over it until it's time to eat.  

When I have time I like to try and make a special drink.  I found this recipe for Strawberry Lemonade from Real Simple and guess what?  It's really simple!  For this particular party, I was anticipating some beautiful pregnant women and so I put a bottle of Kettle One on the side, so everyone could enjoy!  Plus who doesn't enjoy a little PYO (Pour Your Own) cocktail : )

Helpful Hint #5:

For dessert, if you don't have an amazing baker in your life like Siri, go with a classic: ice cream sandwiches and popsicles.  Nothing says EASY like opening a box.  Plus, the kiddies always love the task of helping pass out dessert.

And finally, Helpful Hint #6:

When your friends offer to bring something, don't be afraid to take advantage of it, say YES!  Of course, it's easy for me to say yes, because I have wonderfully talented friends aka Siri and Katy - queen of creative creations, yummy appetizers and usually something involving cheese!  So I don't just say "yes" when they offer I YELL "yes please!"

Happy Hosting, xo Beth