tag:blogger.com,1999:blog-77590044599926824842024-03-17T19:27:01.124-07:00over cocktailsColleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.comBlogger1669125tag:blogger.com,1999:blog-7759004459992682484.post-82428322994879345042024-03-17T19:26:00.000-07:002024-03-17T19:26:07.790-07:00Israeli Chopped Salad <p> </p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPS8Fvmbx0hB1pcDhFTrDCIJSWRlNjD0C7W6AWmNBKBl8n_XtWjjCX0EofjWvu6M-zYBu3ogXAsV3WGNviE7WilYLLLWQHkrKsSVQIvTX-DWSXcVZ3A6OPmPC5qlJNLjmV-oVDYmV4kWi-ONQ5PhwzvFu4zA6IjzUTkM9M_1pac4HLcP2t6uo5Jg5GkIB/s2016/IMG_5625.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPS8Fvmbx0hB1pcDhFTrDCIJSWRlNjD0C7W6AWmNBKBl8n_XtWjjCX0EofjWvu6M-zYBu3ogXAsV3WGNviE7WilYLLLWQHkrKsSVQIvTX-DWSXcVZ3A6OPmPC5qlJNLjmV-oVDYmV4kWi-ONQ5PhwzvFu4zA6IjzUTkM9M_1pac4HLcP2t6uo5Jg5GkIB/w300-h400/IMG_5625.HEIC" width="300" /></a></b></div><b><br /><br /></b><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">A chef I know made this for me and I loved it. I've been making it a lot lately. You can prep all the ingredients and then throw small batches together all week. It's clean, healthy and satisfying. </span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Israeli Chopped Salad</span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;"><br /></span></b></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Salad</span></b></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Kale – sliced thin<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Persian cucumber – seeded and chopped<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Green onion – green and light green parts sliced<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Parsley – chopped<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Cilantro – chopped<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Almonds – toasted<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Pistachios – toasted<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Tart cherries – chopped<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Feta – sprinkle at the end<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Sumac – sprinkle at the end<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Dressing<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Olive oil<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Lemon juice<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Splash of red wine vinegar<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Garlic smashed into a paste<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Pepperoncinis – minced<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in; text-align: left;"><span style="font-family: verdana;">Za’atar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in; text-align: left;"><br /></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in; text-align: left;"><br /></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-75087375333164708702024-02-07T21:03:00.000-08:002024-02-07T21:03:55.821-08:00Israeli Chicken Sofrito Dinner with Sides<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAl2c_M2FKrnBMLoljuuX9pIcq6LTToi3jTu4xyR7-mg6uUD0JwqIE5EhRBxhyI4k6pN0dnoOlYcQqPYAbRDRDSnLnbxdb4P897K0q991irVmMHYeVdfEc463lfF49m5XGlsZ2Q9l8OWmmmadSPNGzCETRwjkqzuzwZ3Z37LNXhWrdgjPZTqjtgDs0Vl4e/s2016/IMG_5870.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAl2c_M2FKrnBMLoljuuX9pIcq6LTToi3jTu4xyR7-mg6uUD0JwqIE5EhRBxhyI4k6pN0dnoOlYcQqPYAbRDRDSnLnbxdb4P897K0q991irVmMHYeVdfEc463lfF49m5XGlsZ2Q9l8OWmmmadSPNGzCETRwjkqzuzwZ3Z37LNXhWrdgjPZTqjtgDs0Vl4e/w300-h400/IMG_5870.jpg" width="300" /></a></div><br /><p><br /></p><div style="text-align: left;"><span style="font-family: verdana;">This dinner was perfection. My new weekly go-to.<br /><o:p> <br /></o:p><b>Israeli Chicken Sofrito <br /></b><a href="https://www.leket.org/en/metzora-recipe-israeli-chicken-sofrito/" target="_blank">Recipe here</a><br />I’ve made this a few times and every time I make a few adjustments. Tonight I made it with 2 legs and 2 thighs (skin on). Same sauce and spices. Added 1/8 t cayenne pepper. Next time I would add parsley or cilantro at the very end. <br /><o:p> <br /></o:p><b>Roasted Za’atar Carrots <br /></b><a href="https://overcocktails.blogspot.com/2023/03/gjelina-inspired-zaatar-roasted-carrots.html" target="_blank">Recipe here</a> (minus the yogurt sauce)<br /><o:p> <br /></o:p><b>Sauteed Kale <br /></b><a href="https://cooking.nytimes.com/recipes/12874-sauteed-kale" target="_blank">Recipe here</a><br /><o:p> <br /></o:p><b>White rice<br /></b>Day old so I reheated with 2 T butter and a splash of water</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p></o:p></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-119997349350329482023-12-11T20:26:00.000-08:002023-12-11T20:28:07.402-08:00Shredded Chicken Taco Bowls<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlf6iixw6XQ1ebVzPGDzwOl8wAhoGjIOvvGGitfvesRuMVrQPAFtNb6SX9VHn9plMItg2FA0fG4_A_VuOvfjMeQP9LL0TnAZdwEom7_D5z-4c2IeocEp0zVNlUOIC9bGKvX_slMRZ63cCREcLvs2xH98wiHB1f5dBn8jt72f-0qsOrkpg6vpHuf3MN8ouo/s2016/IMG_1734.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlf6iixw6XQ1ebVzPGDzwOl8wAhoGjIOvvGGitfvesRuMVrQPAFtNb6SX9VHn9plMItg2FA0fG4_A_VuOvfjMeQP9LL0TnAZdwEom7_D5z-4c2IeocEp0zVNlUOIC9bGKvX_slMRZ63cCREcLvs2xH98wiHB1f5dBn8jt72f-0qsOrkpg6vpHuf3MN8ouo/w300-h400/IMG_1734.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6L_ubVmyocfBAtX6DnIlSK9IrqVnQ4zYkVhF6KR6M0px1oZuvoQSEkVAPNYo13PdUvda3ozh64PvKKn3ylYUwl7PVdkNfNDI35-tFaamudM2mOMce8wB5IsvE0ajkpvZfsXt8EdNErH6Q4uACeHv1ykJXrczXP2gHG9fMJIAgbruTuD5Vt8HC8J07sfpL/s2016/IMG_1780.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6L_ubVmyocfBAtX6DnIlSK9IrqVnQ4zYkVhF6KR6M0px1oZuvoQSEkVAPNYo13PdUvda3ozh64PvKKn3ylYUwl7PVdkNfNDI35-tFaamudM2mOMce8wB5IsvE0ajkpvZfsXt8EdNErH6Q4uACeHv1ykJXrczXP2gHG9fMJIAgbruTuD5Vt8HC8J07sfpL/w300-h400/IMG_1780.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0dHgvIZ2y4QvZW5LVeqZ3L9wyV7tH3fENZTtHfP1a-RzloLAnxT-hgfhwBAXnkP5OGnOxhwVFCY6icIOiv0K5jNQtfPpET6ypfKvQYSdvgrKfSLIifpwhnHtWLry3m48BCgvIvtSd49Ej7zF885HtKn1NC5BZc6i7pipNsPoLjy2kLZba7beykStLRvD/s2016/IMG_5863.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0dHgvIZ2y4QvZW5LVeqZ3L9wyV7tH3fENZTtHfP1a-RzloLAnxT-hgfhwBAXnkP5OGnOxhwVFCY6icIOiv0K5jNQtfPpET6ypfKvQYSdvgrKfSLIifpwhnHtWLry3m48BCgvIvtSd49Ej7zF885HtKn1NC5BZc6i7pipNsPoLjy2kLZba7beykStLRvD/w300-h400/IMG_5863.jpg" width="300" /></a></div><br /> <span face="Calibri, sans-serif"> </span><p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">This is a new dinner I crave every few months. It’s so satisfying. It has it all… carbs, protein, spice, salt, crunch. I love it every time.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Shredded Chicken Taco Bowls<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Shredded chicken (recipe below)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">White rice<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Cumin black beans (some version of <a href="https://overcocktails.blogspot.com/2009/01/magical-fruit.html" target="_blank">this recipe</a>)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Some type of cabbage slaw (this is the cabbage salad from Erewhon and I love it)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Iceberg lettuce, chopped<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Cilantro<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Jalapeno, sliced super thin<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Tortilla chips<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Steamed broccoli</span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Salsa<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Sour cream<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">I plate it all divided so it looks pretty and then mix it all together before I eat it.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Shredded chicken<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Chicken Tenders – 1 package<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><a href="https://www.simplyorganic.com/simply-organic-mild-taco-simmer-sauce-8-00-fl-oz" target="_blank">Simply Organic mild taco simmer sauce</a> – 1 packet<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Put the tenders in a small pan with the sauce and set to low for 30-45 minutes. Stir them around every so often and once they are cooked, use two forks to shred the meat. It should break apart very easily. Then leave in the sauce until you are ready to plate.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-13078181679730694912023-07-19T17:06:00.001-07:002023-07-19T17:06:04.248-07:00New Summer Salad Obsession<div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoxwXJ5651YMnvA1Jl6BGdxLNwaZb4DGmPHKXtr4rfd_adgVAblFx0k_lzLEX3MBcasqUfK5_xaEV_24L-Hr4xlG0sjcZRpP3dJ1kRLDVDZLlp-lIdNfRzd9Yhzx4IqsdNL4Ebv-zZbp-CDyf63DzE61TxFia1K-CFVBCjHKprCPH2lQ3_A6kmCHbtXJs/s4032/IMG_5199.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoxwXJ5651YMnvA1Jl6BGdxLNwaZb4DGmPHKXtr4rfd_adgVAblFx0k_lzLEX3MBcasqUfK5_xaEV_24L-Hr4xlG0sjcZRpP3dJ1kRLDVDZLlp-lIdNfRzd9Yhzx4IqsdNL4Ebv-zZbp-CDyf63DzE61TxFia1K-CFVBCjHKprCPH2lQ3_A6kmCHbtXJs/w300-h400/IMG_5199.HEIC" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AfW-A_Jn8hU27xL96YjRak9Pi3vE-QRfqodpUGTJqkmByNsxjZW1Ay5-yc6mzEpFgeBWCRyNEKK_KWDhMI7vyJiauIWRPnisz63An3TRY2uOJVq8jqXzpI-VGyO9G1a77oMpnnMK6tabSNd99y0NYq0W2u-wTWrY0iHNVm7rAi2tTjYamvPdyC6dnb4p/s4032/71097399300__AD54FE67-E4A1-46B1-AEF6-ECC65E26DCA3.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AfW-A_Jn8hU27xL96YjRak9Pi3vE-QRfqodpUGTJqkmByNsxjZW1Ay5-yc6mzEpFgeBWCRyNEKK_KWDhMI7vyJiauIWRPnisz63An3TRY2uOJVq8jqXzpI-VGyO9G1a77oMpnnMK6tabSNd99y0NYq0W2u-wTWrY0iHNVm7rAi2tTjYamvPdyC6dnb4p/s320/71097399300__AD54FE67-E4A1-46B1-AEF6-ECC65E26DCA3.HEIC" width="240" /></a></div></div><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">My friend Amy introduced me to this delicious summer salad and I'm obsessed. It's perfect right now with all the nectarines and tomatoes in season. Can't get enough of it. </span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;">Arugula</span></div><div style="text-align: left;"><span style="font-family: verdana;">Nectarines</span></div><div style="text-align: left;"><span style="font-family: verdana;">Tomatoes</span></div><div style="text-align: left;"><span style="font-family: verdana;">Fresh mozzarella (squeeze out the water)</span></div><div style="text-align: left;"><span style="font-family: verdana;">Brianna's organic vinaigrette</span></div><div style="text-align: left;"><br /></div>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-64645994654127625582023-07-11T19:16:00.003-07:002023-07-11T19:16:56.974-07:00Doug's Caesar Perfection<div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-viy1p-_JkG24vcQu27a5x2HH9JHBIINCWMB6coRmjXqpK05hl56nl-PNx585VUg2bVqQzPLq_SKLhc5H3oRwCZt4xqTd0Q9kz24_G4KmosR2qb9Ty8HNh5SZTXNrfyBYunCcV8fG4rH4dvvBi_qvRSGva59pWcOBU2IH6L6Jc13JCydtA1YU2tEw_CQ/s2016/IMG_6066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-viy1p-_JkG24vcQu27a5x2HH9JHBIINCWMB6coRmjXqpK05hl56nl-PNx585VUg2bVqQzPLq_SKLhc5H3oRwCZt4xqTd0Q9kz24_G4KmosR2qb9Ty8HNh5SZTXNrfyBYunCcV8fG4rH4dvvBi_qvRSGva59pWcOBU2IH6L6Jc13JCydtA1YU2tEw_CQ/w300-h400/IMG_6066.jpg" width="300" /></a></div><p><span style="font-family: verdana;"><br /><br /></span></p><div><span style="font-family: verdana;">My friend Doug made a simple and perfect caesar recently. The best part was the introduction to <a href="https://www.wholefoodsmarket.com/product/la-boulangerie-croissant-toast-15-oz-b07q24vvsf" target="_blank"><b>croissant toast</b></a> croutons. They were amazing and easy because you don't have to do anything to then except cube and toast, toss and toast, until golden.</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><b>Doug's Caesar Dressing</b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">3 large garlic cloves<br /></span><span style="font-family: verdana;">salt<br /></span><span style="font-family: verdana;">pepper<br /></span><span style="font-family: verdana;">1T mayo (I use veganaise)<br /></span><span style="font-family: verdana;">1T Dijon<br /></span><span style="font-family: verdana;">1T white wine vinegar<br /></span><span style="font-family: verdana;">1T lemon juice<br /></span><span style="font-family: verdana;">shaved parmesan<br /></span><span style="font-family: verdana;">1t Worcestershire sauce<br /></span><span style="font-family: verdana;">1/2 cup olive oil (I used 1/3 cup because I like more of a punch)</span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><i>* I added a teaspoon of rinsed capers out of habit. Nice add but not necessary.</i></span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">In a food processor, blitz garlic with salt and pepper. Then add mayo, dijon, vinegar, lemon juice, parmesan, worcestershire sauce and blitz again. With it running, drizzle olive oil slowly to emulsify. </span></div><div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Toss with romaine, fresh grated parm, and croissant toast croutons.</span></div><p></p><div style="text-align: left;"><br /></div>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-7694634310268338392023-07-11T19:01:00.004-07:002023-08-31T11:25:23.562-07:00Teriyaki Chicken Thighs & Veggies<div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2Y-EP4sM-V19mpBx-mw0GvpkFeLVaVm7yqtUtQTPvM2tMiFKrTsz6kHnjJu4B-NIgaNbYJORiNwiuo8dF8YT7EQcuQCGHJZj4ZZ4D1JK1PgfdZQIMFzyacVXKjJeaCCz8nlJ6PPYpFYcZDbYgjqFV5fdoURW8FdUonKMNImAlB59Aft5fI8j2UJHHXoR/s2016/IMG_6348.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2Y-EP4sM-V19mpBx-mw0GvpkFeLVaVm7yqtUtQTPvM2tMiFKrTsz6kHnjJu4B-NIgaNbYJORiNwiuo8dF8YT7EQcuQCGHJZj4ZZ4D1JK1PgfdZQIMFzyacVXKjJeaCCz8nlJ6PPYpFYcZDbYgjqFV5fdoURW8FdUonKMNImAlB59Aft5fI8j2UJHHXoR/w300-h400/IMG_6348.jpg" width="300" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">This is hands-down my new favorite dinner. I've been making it weekly and it's so easy and flavorful. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Teriyaki Chicken Thighs</b></span></div><div><span style="font-family: verdana;"><a href="https://pen-online.com/food/recipe-for-sauteed-chicken-with-teriyaki-sauce-by-rika-yukimasa/" target="_blank">Recipe here</a></span></div><div><span style="font-family: verdana;"><br /></span></div><div><i><span style="font-family: verdana;">* I use olive oil instead of vegetable oil. I have been using skinless thighs and it's fine. I definitely trim the fat first and I made sure to do it on medium high, often with a heavy pan on top, so it really browns on the first side. I double the sauce and I add sliced green onion and sesame seeds at the end.</span></i></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Stir Fry Sugar Snap Peas with Garlic & Sesame</b></span></div><div><span style="font-family: verdana;"><a href="https://drivemehungry.com/stir-fried-sugar-snap-peas/" target="_blank">Recipe here</a></span></div><div><span style="font-family: verdana;"><br /></span></div><div><i><span style="font-family: verdana;">* I followed the recipe except I use olive oil. I also waited a little bit to add the soy sauce and I use low sodium tamari. </span></i></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Grilled Asparagus & Green Onion</b></span></div><div><span style="font-family: verdana;">* I used asparagus plus the light green & white ends of green onion, tossed with olive oil, salt and pepper and then grilled on the BBQ. Also works to broil it. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><br /></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> </span></div>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-73933071724332385912023-03-03T22:40:00.005-08:002023-03-03T22:46:00.342-08:00Chicken Katsu with Cauliflower Fried Rice<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgme_M0TD-gtB757rNKxgzuo1jirfnuHDSLvGI8SwE8G6Z0RxLwHItrL--ncrLiUypyVvAez4ihJDVcFSpeJUUX1Qi4k11ppFhoJuiFlKkm1FxODSSS7EE7M8sHcjbfMxGURMx__fl7HIhiPv8WjwMXaXMWEyffR_3zavZ3_6oV4gF8fRJtStbCBZKCBA/s1721/IMG_0770-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1721" data-original-width="1510" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgme_M0TD-gtB757rNKxgzuo1jirfnuHDSLvGI8SwE8G6Z0RxLwHItrL--ncrLiUypyVvAez4ihJDVcFSpeJUUX1Qi4k11ppFhoJuiFlKkm1FxODSSS7EE7M8sHcjbfMxGURMx__fl7HIhiPv8WjwMXaXMWEyffR_3zavZ3_6oV4gF8fRJtStbCBZKCBA/w351-h400/IMG_0770-2.jpg" width="351" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-family: verdana;">Just made this tonight and it's my new favorite dinner....</span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Chicken Katsu with Cauliflower Fried Rice<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">I made a basic recipe for Chicken Katsu (flour, egg, panko) and added seasoning (salt, pepper, garlic powder, onion powder) and toasted sesame seeds to the panko mixture. Then pan fry in mostly olive oil and some butter on medium/medium high heat until golden brown. Flip and brown the other side, then transfer to a wire rack. Serve with cauliflower fried rice, kimchi and sriracha plus a green veggie for a perfect dinner.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Cauliflower Fried Rice<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Olive oil<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1/3 onion, small chop<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2 carrots, small chop<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1/2 zucchini, small chop<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Green onion, sliced<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">3 cloves garlic, minced<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1-2 T ginger, minced<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Cauliflower rice (frozen)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2 eggs, scrambled<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Tamari or low sodium soy sauce<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Toasted sesame seeds<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Saute onion in olive oil over medium heat. Add carrot, zucchini and green onion. When almost done, add more oil, ginger and garlic. After a few minutes add ¾ bag of frozen cauliflower rice. Stir and heat for several minutes. When almost ready to serve, push everything to the side and melt 1 T butter in the pan. Add scrambled eggs and saute. Once cooked all the way, mix in with other ingredients. Sprinkle tamari and stir to combine. Finish with toasted sesame seeds and serve with sriracha and kimchi.</span><span face="Calibri, sans-serif"><o:p></o:p></span></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-64992397552859223702023-03-03T21:11:00.004-08:002023-03-03T21:11:25.727-08:00Gjelina Inspired Escarole Salad with Presvered Meyer Lemon Dressing<p><span style="font-family: verdana;"> </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKku86JaKqFQkdxixdOb4EwBJ4OTwW_Ya92QVNwK-BF2KOWYDCi0aBQWVYk4uWhxPt4T5vfkjwamG5rTY-CQqaMegzxT84o2e3lRExn5b3F5Tbp8DQ_fmatC6VHj7uWxxICN5PdCtQ7ck2-t1GvYr1cpfoQbiiYIRhYC-7Hiif6kqwb0-hhUQlS4Ih0w/s1450/IMG_0686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1339" data-original-width="1450" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKku86JaKqFQkdxixdOb4EwBJ4OTwW_Ya92QVNwK-BF2KOWYDCi0aBQWVYk4uWhxPt4T5vfkjwamG5rTY-CQqaMegzxT84o2e3lRExn5b3F5Tbp8DQ_fmatC6VHj7uWxxICN5PdCtQ7ck2-t1GvYr1cpfoQbiiYIRhYC-7Hiif6kqwb0-hhUQlS4Ih0w/w400-h370/IMG_0686.jpg" width="400" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">I had this salad recently and couldn't stop thinking about it so this is my best stab at recreating it. </span></p><p><span style="font-family: verdana;"><b>Gjelina Inspired Escarole Salad with Presvered Meyer Lemon Dressing</b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Escarole, rinsed and chopped into large pieces<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Sliced almonds, toasted (or smoked almonds if you can find them)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Parmesan, freshly grated<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"> </span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Dresssing<b><o:p></o:p></b></span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;"> </span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Lemon rind of one preserved lemon (very strong flavor so maybe use ¾)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">3 clove garlic, minced <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1/3 cup lemon juice<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1 T honey<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1/4 cup white balsamic vinegar<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">½-3/4 cup olive oil<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Black pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"> </span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Remove the flesh from a preserved meyer lemon, then rinse, chop up the rind and put in a blender. Add the other ingredients and blend until smooth. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"> </span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Toss the escarole with the dressing and top with toasted almonds and fresh parmesan. </span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-4624888690856653482023-03-03T21:01:00.001-08:002023-03-03T21:12:08.074-08:00Gjelina Inspired Za'atar Roasted Carrots with Tahini-Yogurt Sauce<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8FMgbZ8QKTcHeOYUD2g-a5DutkRMfDCBkTexyhaNiZW-XMMsd6j53pPxV2s2hvjQd5DxKIGyoh4LYL33G94dh21OvYmvmy5wiFD9UpKt4RMlWo0S5__gk7QmlRFvzsPoFWaZMX0eOOCQLwHy5y9B7Zd4LNbws0X4XdKxxRR03qhNqOdjdf3J-U7HEA/s1609/IMG_0660.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1609" data-original-width="1503" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8FMgbZ8QKTcHeOYUD2g-a5DutkRMfDCBkTexyhaNiZW-XMMsd6j53pPxV2s2hvjQd5DxKIGyoh4LYL33G94dh21OvYmvmy5wiFD9UpKt4RMlWo0S5__gk7QmlRFvzsPoFWaZMX0eOOCQLwHy5y9B7Zd4LNbws0X4XdKxxRR03qhNqOdjdf3J-U7HEA/w374-h400/IMG_0660.jpg" width="374" /></span></a></div><span style="font-family: verdana;"><br /> </span><p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Za’atar Carrots with Yogurt Tahini Sauce<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Inspired by Gjelina<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Carrots – shaved and cut in half lengthwise or into chunks on the diagonal <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Olive oil<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Za’atar<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Cumin<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Brown sugar<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Sesame seeds<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Parsley or cilantro - optional<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Preheat oven to 425. Toss all ingredients together in a bowl and lay out on a large cookie sheet. Roast for 8-10 minutes, then flip and roast for 8-10 more, until perfectly roasted. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Yogurt Tahini Sauce<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Inspired by GP’s recipe<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">3 T tahini<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">¼ cup boiling water<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2-3 cloves of garlic, minced and smashed into a paste with the edge of your knife<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">¼ cup Greek yogurt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">3-4 T freshly squeezed lemon juice<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">¼ cup olive oil (or less)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Sea salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Freshly ground pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Whisk the tahini and water together until smooth. Whisk in the remaining ingredients and taste for balance. Adjust as necessary. I like a lot of lemon and garlic but adjust as you like it. </span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Spread yogurt tahini sauce on plate and then top with carrots. Sprinkle with parsley or cilantro for added flavor and color. <o:p></o:p></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-68025147046899278042023-03-03T20:54:00.002-08:002023-03-03T21:12:33.046-08:00Easy Weeknight Bone-In Skillet Pork Chops<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilaDkzixkFRI4xBd8SDa93KalGOjdw1w88bwkVzmftWRPC1jxbXkY2prxItOSTalUWPyTHittqaKw6xIqV9gtKZpFaC0Uje7ypQQgioonENFwThQ63ajkvtm-dGkRFrsrs8b-4uPPx6EHeLZNFTYbUaBAyMzYbfBu4vexuK5_w0lgNxtiBYW9WfY2fw/s2016/IMG_5470.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilaDkzixkFRI4xBd8SDa93KalGOjdw1w88bwkVzmftWRPC1jxbXkY2prxItOSTalUWPyTHittqaKw6xIqV9gtKZpFaC0Uje7ypQQgioonENFwThQ63ajkvtm-dGkRFrsrs8b-4uPPx6EHeLZNFTYbUaBAyMzYbfBu4vexuK5_w0lgNxtiBYW9WfY2fw/w300-h400/IMG_5470.jpg" width="300" /></a></div><br /><p></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="background-color: white; color: #222222; font-family: verdana;">Here is a recipe for easy weeknight pork chops…<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="background-color: white; color: #222222; font-family: verdana;"><o:p> </o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="background-color: white; color: #222222; font-family: verdana;">Take pork chops out of the fridge and let come to room temp. Once they are room temp, put them between 2 sheets of parchment paper and pound to roughly 3/4" or so. Pat with a paper towel and then season both sides with:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="color: #222222; font-family: verdana;"><br /><span style="background-color: white;">Garlic powder <o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="background-color: white; color: #222222; font-family: verdana;">Onion powder <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="background-color: white; color: #222222; font-family: verdana;">Lemon pepper <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="background-color: white; color: #222222; font-family: verdana;">Salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="background-color: white; color: #222222; font-family: verdana;">Pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="background-color: white; color: #222222; font-family: verdana;"><o:p> </o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span face="Arial, sans-serif" style="background-color: white; color: #222222;">Add 2 T olive oil and 1-2 T butter to an oven safe pan (like a cast iron skillet) and turn heat to medium high. When it’s hot, add a tiny bit of chicken bouillon and stir to mix, then add the seasoned pork chops. over medium high heat with a few table</span><span face="Arial, sans-serif" style="color: #222222;"><br /><span style="background-color: white;">Brown and olive oil and butter and tiny bit bouillon. Once browned, flip and brown the other side. Once that side is also browned, </span>t<span style="background-color: white;">ransfer the pan to the oven until internal temp registers at 138-140 degrees. Remove and transfer to a plate. <o:p></o:p></span></span></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="background-color: white; color: #222222; font-family: verdana;"><o:p> </o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span face="Arial, sans-serif" style="background-color: white; color: #222222; font-family: verdana;">While those rest,</span><span face="Arial, sans-serif" style="color: #222222;"><span style="font-family: verdana;"> <span style="background-color: white;">add some minced garlic and rosemary to the pan and whisky all the juices and browned bits. Then add chicken broth to the pan, maybe ½ cup. Whisk it all together and bring to a boil, then reduce the heat. After 5 minutes or so, pour over pork chops and serve hot. </span><br /></span><br /><span style="background-color: white; font-family: Calibri, sans-serif;"><o:p></o:p></span></span></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-71921271132100826402022-11-15T13:25:00.006-08:002023-01-03T18:49:03.236-08:00Arugula Salad w/ Chicken, Artichoke Hearts and Hearts of Palm<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhejUE7gRVTuH8I-n7R5XgyV7Yp6AQOJRDE4dRfiwfCncSUvOP3S4a69JkqLsIhaXjHICpTae4f82MyLYVUulb6y7Cs8z0fZDM9cGsDOgQYMooZ74826pidVUbgNr_GGaqQPN9-rf2s1Uej4jl-DCSVx6B3IBC0Q8T1vS0-PU-v7QlNBL3xZ8BrEXOaQ/s2016/IMG_4699.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhejUE7gRVTuH8I-n7R5XgyV7Yp6AQOJRDE4dRfiwfCncSUvOP3S4a69JkqLsIhaXjHICpTae4f82MyLYVUulb6y7Cs8z0fZDM9cGsDOgQYMooZ74826pidVUbgNr_GGaqQPN9-rf2s1Uej4jl-DCSVx6B3IBC0Q8T1vS0-PU-v7QlNBL3xZ8BrEXOaQ/w300-h400/IMG_4699.jpg" width="300" /></a></div><br /><p></p><p><span style="font-family: verdana;"><span style="color: #222222;">I can’t get enough of this salad and am making new versions every day. I’ve been really loving this version with chicken.</span><span style="color: #222222;"> </span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><b><span style="color: #222222;">Salad Base</span></b></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;">Arugula</span><span style="color: #190c01;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;">Micro greens</span><span style="color: #190c01;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;">Artichoke hearts, sliced</span><span style="color: #190c01;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;">Hearts of palm, sliced</span><span style="color: #190c01;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;">Cooked chicken breast, sliced or cubed </span><span style="color: #190c01;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;"><b>Optional Add Ons</b></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;">Hemp seeds</span><span style="color: #190c01;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;">Cooked asparagus</span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;">Cooked broccoli</span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;">Roasted beets</span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #222222;">Mozzarella</span></span></p><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><b><span style="color: #222222;">Shallot Vinaigrette</span></b><span style="color: #190c01;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="background-color: white; color: #190c01;">1/3 cup olive oil</span><span style="color: #190c01;"><br /><span style="background-color: white;">Juice of one lemon</span><br /><span style="background-color: white;">¼ cup white wine vinegar</span><br /><span style="background-color: white;">1 T dijon mustard</span><br /><span style="background-color: white;">1 T minced shallot</span></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #190c01;"><span style="background-color: white;">1/2 t honey<br /></span><span style="background-color: white;">Salt and pepper</span></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="background-color: white; color: #190c01;"><o:p><span style="font-family: verdana;"> </span></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="background-color: white; color: #190c01;"><span style="font-family: verdana;">Cooked Chicken Breast<o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="background-color: white; color: #190c01;"><span style="font-family: verdana;">Preheat oven to 350. Melt 2 T butter and 2 T olive oil in an oven safe pan over medium-high heat. Season chicken breasts with salt, pepper and garlic powder. Brown chicken on both sides until a nice golden crust appears. Once both sides are browned, transfer pan to the oven and cook until internal temp registers to 165 degrees. It usually take 3-10 minutes depending on the side of the chicken breasts so I check the internal temp once or twice with a meat thermometer. Remove and let rest for a few minutes, then slice and enjoy!</span><span face="Verdana, sans-serif" style="font-size: x-small;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="background-color: white; color: #190c01;"><span style="font-family: verdana;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="background-color: white; color: #190c01;"><span style="font-family: verdana;"><br /></span></span></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-4366036882069234932022-11-11T12:54:00.010-08:002022-11-11T12:54:57.115-08:00Kevin's Tuna Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShPBT-rQb8vdoF54PdQLlsaHJfmhQqXr-wocj5PALyE7zCFcCVNnAB7io8QiYb0KLt3SEtcSKP-cVeYdg5QoW45DVBg_O28mTU8Gg8wL-P4VkDJ4mtB5RhIrA0DhYrInsGuqFTFP-IWxrpy5l9iMUzTPuDF5Q9FJmmw2f5MHYPZxrQNxNNwLkA98D7w/s2016/IMG_4653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShPBT-rQb8vdoF54PdQLlsaHJfmhQqXr-wocj5PALyE7zCFcCVNnAB7io8QiYb0KLt3SEtcSKP-cVeYdg5QoW45DVBg_O28mTU8Gg8wL-P4VkDJ4mtB5RhIrA0DhYrInsGuqFTFP-IWxrpy5l9iMUzTPuDF5Q9FJmmw2f5MHYPZxrQNxNNwLkA98D7w/w300-h400/IMG_4653.jpg" width="300" /></a></div><br /><p><span style="color: #222222; font-family: verdana;">I got this recipe back in 2016 from my friend Kevin Erickson. I searched through my recipe file today to track it down and voila, here she is. Just as good as I remembered. </span></p><p class="MsoNormal" style="margin: 0in;"><br /></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Good quality tuna in olive oil<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Veganaise<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Kalamata olives<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Celery<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Capers<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Pickles<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Dill<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Red onion<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Pepper<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;"> </span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Serve on bread or over arugula and micro greens mixture</span><span style="font-family: Verdana, sans-serif; font-size: 10pt;"><o:p></o:p></span></span></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-58653286309103062232022-11-11T12:45:00.004-08:002022-11-11T12:45:53.629-08:00Arugula Salad on Repeat<p><span style="font-family: verdana;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ_dINjRLnFGPE8Ly8OFPjou5WJ7NigRLwFmmJX8oj4FZAXKLdZ1ANHQuJ_olRnkMqjamKHNPTCQO32gSQIhFI2O_zcE2wBCp3brHejjUWSkV9Ann7M61_jT5cpyiJML2oZSsC1BEJo9veCzpl2QZS2-VvtdUja4LS-C2xmUcj7SF3NDJ6XxzoM5vZA/s2016/IMG_4646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQ_dINjRLnFGPE8Ly8OFPjou5WJ7NigRLwFmmJX8oj4FZAXKLdZ1ANHQuJ_olRnkMqjamKHNPTCQO32gSQIhFI2O_zcE2wBCp3brHejjUWSkV9Ann7M61_jT5cpyiJML2oZSsC1BEJo9veCzpl2QZS2-VvtdUja4LS-C2xmUcj7SF3NDJ6XxzoM5vZA/w300-h400/IMG_4646.jpg" width="300" /></a></span></div><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">I needed a re-set so I've been trying to eat more salads lately. I made this amazing salad the other day and now it's on repeat - on it's own for lunch or with something else for dinner. </span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="color: #222222;"><span style="font-family: verdana;">Salad<o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Arugula<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Micro greens<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Artichoke hearts, sliced<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Hearts of palm, sliced<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Garbanzo beans, rinsed<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Roasted golden beets (store bought with an amazing dressing)<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Steamed broccoli<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Mozzarella, cut into little strips or cubes<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">* Next time I will add toasted pine nuts<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;"> </span></span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="color: #222222;"><span style="font-family: verdana;">Shallot Vinaigrette<o:p></o:p></span></span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="background-color: white; color: #190c01;">1/3 cup olive oil</span><span style="color: #190c01;"><br /><span style="background-color: white;">Juice of one lemon</span><br /><span style="background-color: white;">¼ cup white wine vinegar</span><br /><span style="background-color: white;">1 T dijon mustard</span><br /><span style="background-color: white;">½ t fresh oregano, finely chopped</span><br /><span style="background-color: white;">1 T minced shallot</span><br /><span style="background-color: white;">Salt and pepper</span></span></span><span style="font-family: Verdana, sans-serif; font-size: 10pt;"><o:p></o:p></span></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-63583845666065269772022-09-08T21:10:00.001-07:002022-09-08T21:11:20.876-07:00Perfect Weeknight Dinner<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ci4smZ5RIOAaND9TdUbmcMgq6l7foCEVCS70h2rrD1U0ZnL4nOOoZQkvm_yMZpsXWfscWpkKBcWLpnrIepIFqKD8JIt6Vm9SNp7GraZuXRKdCOm86AULxIlfYYoo7OV4t44mvIs7zhyRfA0PDTke-HNPGitCfVpJuSyLXhAI7iqnhvFGMwsEXhLakA/s1338/Screen%20Shot%202022-09-08%20at%208.46.28%20PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1338" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ci4smZ5RIOAaND9TdUbmcMgq6l7foCEVCS70h2rrD1U0ZnL4nOOoZQkvm_yMZpsXWfscWpkKBcWLpnrIepIFqKD8JIt6Vm9SNp7GraZuXRKdCOm86AULxIlfYYoo7OV4t44mvIs7zhyRfA0PDTke-HNPGitCfVpJuSyLXhAI7iqnhvFGMwsEXhLakA/s320/Screen%20Shot%202022-09-08%20at%208.46.28%20PM.png" width="320" /></a></p><span style="font-family: verdana; font-size: x-small;"><div style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Photo courtesy of Epicurious</span></div><br /></span><p></p><div style="text-align: left;"><br /></div><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 14.666666984558105px;">I love a good fattoush salad and crave it every year when it's tomato season. Tonight I finally made it happen. I love this recipe because you can prep/chop all the ingredients and extra dressing and then you can whip together a fattoush salad for lunch or dinner very quickly for the rest of the week. I served this with chicken paillard and grilled asparagus for dinner. Perfection!</span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b style="font-family: Verdana, sans-serif; font-size: 14.666666984558105px;"><br /></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><b><span face="Verdana, sans-serif" style="font-size: 11pt;">Fattoush Salad</span></b></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Romaine<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Persian cucumbers, peeled and seeded<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Tomatoes<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Radish<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Green onion, green parts<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Parsley<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Mint<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Pita or naan (I use naan), brushed with olive oil and toasted or broiled until crisp<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><i><span face="Verdana, sans-serif" style="font-size: 11pt;"><a href="https://www.epicurious.com/recipes/food/views/fattoush-395481" target="_blank">Dressing (from Epicurious.com)</a><o:p></o:p></span></i></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><i><span face="Verdana, sans-serif" style="font-size: 11pt;"> </span></i></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">4 t ground sumac, soaked in 4 t warm water for 15 minutes<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">3 T lemon juice<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">2 T pomegranate molasses<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">2 garlic cloves, minced and smashed into a paste<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">2 t white wine vinegar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Fresh mint, minced<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">1/3-1/2 cup olive oil<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Kosher salt<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;">Pepper<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; line-height: 19.2pt; margin: 0in;"><span face="Verdana, sans-serif" style="font-size: 11pt;"> </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-3475555633422744102022-02-27T11:12:00.000-08:002022-02-27T11:12:04.584-08:00Miso Glazed Salmon<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigOXMvxQLCekghFFJWHD5VWMxJx4m_IqmvfHSuGfCipKa6ZFVW_2XNF11k2ldvrsssuqQo39Hbp7Rnl8U2J6pBVSsq5Z5RAO6dhOCXdrtiEy3BPEiX49iqMNvl6FmDfab7g_jh-sjI3zn8PC7zt_oUhQauHa4gd8F7HDps1syqt6EUJ5CjVjmenKPijQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="403" src="https://blogger.googleusercontent.com/img/a/AVvXsEigOXMvxQLCekghFFJWHD5VWMxJx4m_IqmvfHSuGfCipKa6ZFVW_2XNF11k2ldvrsssuqQo39Hbp7Rnl8U2J6pBVSsq5Z5RAO6dhOCXdrtiEy3BPEiX49iqMNvl6FmDfab7g_jh-sjI3zn8PC7zt_oUhQauHa4gd8F7HDps1syqt6EUJ5CjVjmenKPijQ=w302-h403" width="302" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">I made this recipe up from looking at a few different versions online. It was so easy and so good.</span></p><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">Roughly….</span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">3 T white miso</span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">3 T mirin</span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">3 T sake</span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">1-2 T soy</span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">1 T light brown sugar</span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">1-2 t minced ginger</span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">¼ t sesame oil</span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;"> </span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">Marinate skin-on salmon for one hour. </span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">Sprinkle with sliced green onion. Broil for 8-12 minutes. Ish. Check after 6 minutes to see if skinny end should be cut off. </span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;">Sprinkle with black sesame seeds and serve with white rice and a green vegetable.</span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana; font-size: x-small;"><i><br /></i></span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana; font-size: x-small;"><i>* I usually cut the skinny half off and eat it while I wait for the rest, hence the teeny piece in the photo.</i></span></div><div dir="auto" style="caret-color: rgb(34, 34, 34); color: #222222;"><span style="font-family: verdana;"> </span></div>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-58215637286612462152022-02-27T11:01:00.002-08:002022-02-27T11:01:11.088-08:00Mackay's Salad<p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Great salad recipe from my friend Mackay. I will be making this weekly because it’s so easy and delicious. </span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><b>Mackay’s Salad</b><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Romaine<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Croutons – homemade or Bay Cities<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Green onion<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Avocado <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Dressing<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2 T veganaise<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2 t Dijon<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2 garlic cloves, pressed <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1/4 cup fresh lemon juice<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1/3 cup olive oil (roughly)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1/2 cup freshly grate parmesan<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Salt and pepper</span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><br /></span></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-13587554018793816292021-08-07T14:53:00.003-07:002021-08-07T14:53:48.886-07:00Baked Feta Pasta<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkyRxg2thybZ8V06OK2POcl83YCjUtAMeRR2IVzinngSi4A7-pDxmAO0QlhyphenhyphenCZ8slQceY9lhUE1bDeeDWHOI1-wSOUtacxVNxSTRB20NYB1osx-3V-s8aek0fFe20EUFNio3ZWdwQlVhs/s2048/Screen+Shot+2021-08-07+at+2.46.29+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1182" data-original-width="2048" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkyRxg2thybZ8V06OK2POcl83YCjUtAMeRR2IVzinngSi4A7-pDxmAO0QlhyphenhyphenCZ8slQceY9lhUE1bDeeDWHOI1-wSOUtacxVNxSTRB20NYB1osx-3V-s8aek0fFe20EUFNio3ZWdwQlVhs/w640-h370/Screen+Shot+2021-08-07+at+2.46.29+PM.png" width="640" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Photo courtesy of The Washington Post</span></div><p><br /></p><p><span style="font-family: verdana;">This recipe for <a href="https://www.washingtonpost.com/food/2021/02/11/baked-feta-pasta-recipe-tiktok/" target="_blank"><span style="color: #cc0000;"><b>Baked Feta Pasta</b></span></a> went viral on Tik Tok during Covid. When tomato season started I was ready to try it and am now obsessed. It is so easy and so delicious. My only tip is to stir it together when you remove it from the oven, and ideally add the pasta asap. Don't let it sit for very long or the feta starts to harden and it doesn't get creamy. And don't forgot the chopped basil. It helps make the dish. </span></p><p><span style="font-family: verdana;"><br /></span></p><p><br /></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-15377731320042154222021-08-07T14:44:00.004-07:002021-08-07T14:44:39.562-07:00Grilled Shrimp Skewers<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJGX3PrKUGbUnAGtUToKeuLOaUGM5W3TRhNg_pECpoOfxn3WTsnTdA-PRILNKQd4T19BlHZXlmzQxocfGjvIRQEE3DG8bfUSULRtMKDYAVT5NWqwH61J0HszyRoyc5VcmJm-ZGABIdcgG/s1374/Screen+Shot+2021-03-05+at+1.24.35+PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1374" data-original-width="1344" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJGX3PrKUGbUnAGtUToKeuLOaUGM5W3TRhNg_pECpoOfxn3WTsnTdA-PRILNKQd4T19BlHZXlmzQxocfGjvIRQEE3DG8bfUSULRtMKDYAVT5NWqwH61J0HszyRoyc5VcmJm-ZGABIdcgG/s320/Screen+Shot+2021-03-05+at+1.24.35+PM.png" /></a></div><br /><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;">Here is a basic marinade for <a href="https://www.dinneratthezoo.com/grilled-shrimp-skewers/" target="_blank"><b><span style="color: #ffa400;">Grilled Shrimp Skewers</span></b></a> from <i>Dinner at the Zoo</i> blog. I like to serve these with green beans cooked on the grill with olive oil, salt, and chopped garlic (added for the last few minutes so it doesn't burn) and either sautéed white beans with garlic, olive oil and seasoning or iceberg lettuce chopped with La Victoria taco sauce. Sounds weird but it's delicious. </span></div><div><span style="font-family: verdana;"><br /></span><p></p><p><br /></p></div>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-53929851126384425232021-04-25T16:11:00.008-07:002021-04-25T16:12:43.608-07:00Lunch Obsession<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2gudWllTnDv9PcH5_FLZcpMZxAvOe9xgsHoxhoeeETr5zsG0CLe1iONBY04-tDDp_-jXufjIUeFpRLFnXadE3zdvZxbu76C8GfZmAkx4vrVcaX1emY8cNuMtw2k5QGC8CER267WPrIcj/s2048/IMG_6038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2gudWllTnDv9PcH5_FLZcpMZxAvOe9xgsHoxhoeeETr5zsG0CLe1iONBY04-tDDp_-jXufjIUeFpRLFnXadE3zdvZxbu76C8GfZmAkx4vrVcaX1emY8cNuMtw2k5QGC8CER267WPrIcj/w300-h400/IMG_6038.jpg" width="300" /></a></div><br /><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">I’m currently obsessed with this little lunch creation…<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Brown rice cake<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Good hummus * <o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Squeeze of lemon <o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Radish slices<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Chives<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;">Pepper<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;"> </span></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #222222;"><span style="font-family: verdana;"><i>* I just discovered Ithaca lemon dill hummus and love it.</i></span></span></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-48439202577269029012021-04-15T07:09:00.006-07:002021-04-15T07:09:50.879-07:00Emma's Chickpea "Tuna" Salad <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqkOXN0xqPJ2Exd50KyEpSRp-OD-uk8Uf9UD_87lPyzZKsv9whQkqGiTbkws9RFdzWqlASNy_DCqjhVYaqi2oqF0zscwcsPtz99rDGqvjDrWTt1gq99lbR6LeJCkARL6pzAkcWfgjRFLq/s2048/IMG_5745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqkOXN0xqPJ2Exd50KyEpSRp-OD-uk8Uf9UD_87lPyzZKsv9whQkqGiTbkws9RFdzWqlASNy_DCqjhVYaqi2oqF0zscwcsPtz99rDGqvjDrWTt1gq99lbR6LeJCkARL6pzAkcWfgjRFLq/w300-h400/IMG_5745.jpg" width="300" /></a></div><br /><p></p><p><b><span style="font-family: verdana;">Emma’s Chickpea “Tuna” Salad</span></b></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1 can of chickpeas, drained, rinsed and mashed<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Vegan mayo<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Sweet relish<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Organic celery<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Salt & Pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Eat straight from the bowl, on an open-faced sandwich with avocado and seasoning, or scoop with a tortilla chip and top with a dot of hot sauce as shown above. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Other options to mix in:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Fresh lemon juice<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Shallot<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Dijon<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Herbamare <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><br /></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-72938472148802414782021-03-28T09:11:00.010-07:002021-04-15T07:00:21.008-07:00Antioxidant Salad with Chicken Paillard<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51akXGhCxbtVdLMweMMMsbJVeJLcL1GEuoZEEkZVMfoySuqcawrvRg7Zcn8FzqEubDQF3tn3wFRxND1pLKXR5ub62-UMhTadGxh9FzPsPlK-_rWV4SJzyNxFZbzwqTCZ2n9gsPYUoaQaW/s1795/IMG_4973-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1795" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51akXGhCxbtVdLMweMMMsbJVeJLcL1GEuoZEEkZVMfoySuqcawrvRg7Zcn8FzqEubDQF3tn3wFRxND1pLKXR5ub62-UMhTadGxh9FzPsPlK-_rWV4SJzyNxFZbzwqTCZ2n9gsPYUoaQaW/w338-h400/IMG_4973-2.jpg" width="338" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycFdDfHX-LzrC57mmueNfzPBs2MYDeuKo9jSUsbQmfozpZOC9v31kDz8LlxioXnzkRQl2qgiWTcSWwyn1dBRetdNwaSPy_cHuldar4dhJsyx7a75Zkb6j5eCcNq2SJH2ZzQEgy3VpJ70W/s2048/IMG_5677.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycFdDfHX-LzrC57mmueNfzPBs2MYDeuKo9jSUsbQmfozpZOC9v31kDz8LlxioXnzkRQl2qgiWTcSWwyn1dBRetdNwaSPy_cHuldar4dhJsyx7a75Zkb6j5eCcNq2SJH2ZzQEgy3VpJ70W/w300-h400/IMG_5677.HEIC" width="300" /></a></div><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-family: verdana;">I had this salad recently and had to recreate it. It’s so good and satisfying. It also had bee pollen and pepitas but I prefer it without those. </span></p><p><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><b>Antioxidant Salad with Chicken Paillard</b></span></p><p class="MsoNormal" style="margin: 0in;"><u><span style="font-family: verdana;"><br /></span></u></p><p class="MsoNormal" style="margin: 0in;"><u><span style="font-family: verdana;">Salad</span></u></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Mixed Greens<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Goji berries<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Pomegranate seeds<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Blueberries<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Blackberries<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Pistachios<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><u>Balsamic Vinaigrette</u><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #333333;">3-4 T balsamic vinegar</span><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #333333; font-family: verdana;">1 T Dijon mustard (heaping tablespoon)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #333333; font-family: verdana;">2 garlic cloves, minced<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #333333; font-family: verdana;">Juice from one large lemon wedge<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="color: #333333; font-family: verdana;">1/3 cup olive oil<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><span style="color: #333333;">Salt & pepper</span><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><u>Chicken Paillard</u><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><u><span style="font-family: verdana;"><br /></span></u></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Boneless, skinless chicken breast – butterflied and pounded thin </span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Garlic powder<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Salt & pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2 T olive oil<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2 T butter – don’t skip the butter!<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Sprinkle cutlets with salt, pepper and garlic granules. Heat butter and olive oil in large sauté pan over medium high heat. When it’s hot, add the cutlets and cook until perfectly browned. When they are ready, flip and brown on the other side. If you used enough olive oil and butter, you should just be able to flip it. If not, you can add more. Once browned remove to a platter. Cut on the diagonal into little strips and serve with a lemon wedge. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> * My kids love this chicken. It's great with caesar salad as well. </span></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p><br /></o:p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-47465303106289288252021-03-03T06:59:00.001-08:002021-03-03T07:01:09.794-08:00Chicken Parm Meatballs<p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCPo6SQUGxR1krOUEVkXgTeJ0EB89lE2pQWnu0CAEXs-tn0SqieyosnwDUiv2oY5jRenjHM0S8w8Xro93rO5gD4Xh2hIvpMF3tzcj4Vv7ky07brTP5Khdn3SJ2xas9yfE1MNpgdABH8XG/s1132/Screen+Shot+2021-03-02+at+8.34.23+PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="1132" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCPo6SQUGxR1krOUEVkXgTeJ0EB89lE2pQWnu0CAEXs-tn0SqieyosnwDUiv2oY5jRenjHM0S8w8Xro93rO5gD4Xh2hIvpMF3tzcj4Vv7ky07brTP5Khdn3SJ2xas9yfE1MNpgdABH8XG/w449-h303/Screen+Shot+2021-03-02+at+8.34.23+PM.png" width="449" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">I’ve always been a fan of the site <a href="https://www.dinneralovestory.com" target="_blank"><span style="color: #38761d;"><b>Dinner: A Love Story</b></span></a>. If I had more time or kids who liked new things, I would cook from her site more often. I've enjoyed everything I've ever tried, for years. Tonight I made the <a href="https://www.dinneralovestory.com/chicken-parm-meatballs/" target="_blank"><span style="color: #38761d;"><b>Chicken Parm Meatballs</b></span></a> and loved them. My kids said it tasted like my chicken burgers, which they hate. So the moral of the story is that if your kids like chicken burgers or are open to delicious new foods, they will love these, as I did. If your kids hate chicken burgers or new things, maybe pass on this recipe. I will make these again for sure, but maybe when my kids aren’t around. </span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><span style="font-size: 22pt;"><o:p></o:p></span></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-10158195485118349902021-02-21T09:37:00.002-08:002021-02-21T09:37:21.944-08:00Chocolate Cherry Smoothie<p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Chocolate and cherry is such a great combo that I gave it a whirl in a smoothie. It was delicious. These are rough estimates because I just eyeballed it so taste and adjust as necessary.</span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Chocolate Cherry Smoothie<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2 T Chocolate flavored plant-based protein powder</span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2 T Siggi’s black cherry yogurt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">2 T almond butter<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">½-1 cup frozen cherries</span><span style="font-family: verdana;"> </span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">½ cup almond milk<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1 t chia seeds<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1 t hemp seeds<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">3-5 ice cubes<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">½ cup water<o:p></o:p></span></p><p><span style="font-family: verdana;"><br /></span></p><p><br /></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-38577621034276173082021-02-03T08:08:00.002-08:002021-02-03T08:09:22.609-08:00Meatless Monday: Bulgogi Tofu & Hibachi Zucchini<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhpuUvKRXngEIl-yZe1o6mobS9p0KgE1gqNKarpVe0t2Y6pIUv8dutNXWgD_YUEwKtSKe_SAw7WAWNJqKsym3ss4K97rz8helWwdQSAxnG40I3hDqFJHgSUpBztEYzr5e6A17m222rlj9/s1280/IMG_3484.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="1280" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhpuUvKRXngEIl-yZe1o6mobS9p0KgE1gqNKarpVe0t2Y6pIUv8dutNXWgD_YUEwKtSKe_SAw7WAWNJqKsym3ss4K97rz8helWwdQSAxnG40I3hDqFJHgSUpBztEYzr5e6A17m222rlj9/w400-h368/IMG_3484.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span face="Calibri, sans-serif" style="font-family: verdana;">I got this recipe from my friend Anne’s Instagram story. It was so fast and easy. My kids don’t love tofu so it was a hard sell for them but I loved it. I served it with Hibachi Zucchini (recipe <a href="https://bakeitwithlove.com/hibachi-zucchini/"><span style="color: #38761d;"><b>here</b></span></a>) and a quick rice dish (day old white rice with butter, chicken stock, chicken bouillon, soy sauce and green onion) for a fast and flavorful meal. </span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><o:p><b><span style="font-family: verdana;">Bulgogi Tofu</span></b></o:p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"><br /></span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1 T sesame oil<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Green onion, chopped large<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">1 block of soft tofu<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">4 T Bulgogi sauce<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Heat sesame oil in a pan over medium heat. Add green onion. Sauté for a few minutes, then add tofu and bulgogi sauce. Heat for several minutes until warmed through. </span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Serve with a drizzle of Sriracha. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0tag:blogger.com,1999:blog-7759004459992682484.post-57141330068732514852021-01-24T11:58:00.006-08:002021-01-24T11:58:45.806-08:00Anne's Chicken Panini<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSpqo5Gq06Xc_s-7eezLxRzDbVHF0PkTPupJLOWxwKul_HSlhxBa2m5ViYS2OYc0A97BaTP5eFh0VqJ243nn035_2305LQ3FYK6Ob_XbodxLzPvGy-oELVMmmKUVqWP7qBCzKMDU0ewkN/s856/Screen+Shot+2021-01-24+at+11.50.04+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="856" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSpqo5Gq06Xc_s-7eezLxRzDbVHF0PkTPupJLOWxwKul_HSlhxBa2m5ViYS2OYc0A97BaTP5eFh0VqJ243nn035_2305LQ3FYK6Ob_XbodxLzPvGy-oELVMmmKUVqWP7qBCzKMDU0ewkN/s320/Screen+Shot+2021-01-24+at+11.50.04+AM.png" width="320" /></a></div><br /><p><span style="font-family: verdana;">My friend Anne posted this on her Instagram story and it looked like a fun new combo to try. I loved it. Will make again for sure!</span></p><p class="MsoNormal" style="margin: 0in;"><b><span style="font-family: verdana;">Chicken Panini<o:p></o:p></span></b></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Ciabatta rolls<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Roasted chicken slices <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Cheddar cheese<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Garlic spread (from Trader Joe’s or Whole Foods)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Caramelized onions (with a little brown sugar and balsamic at the end)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Greens (tossed with olive oil and balsamic)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Assembly:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: verdana;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;">Put chicken and cheese on ciabatta bread and toast on a panini grill. Rub with a bit of olive oil and toast some more. When done, open the sandwich and spread the garlic spread, caramelized onions and greens. Cut in half and enjoy!</span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: verdana;"><br /></span></p>Colleen Terpeninghttp://www.blogger.com/profile/02171319941802579381noreply@blogger.com0