May 22nd, 2015
If you are feeling up for hearty and delicious salad, you will love this combination!! Feel free to customize with your favorite ingredients. This salad goes great with ANY dressing!
Ingredients
- 1 cup Chicken nugget pieces
- 1 cup mixed greens
- 1 cup grape tomatoes
- 1/2 cup hard boiled eggs (chopped)
- 1/2 Avocado (chopped)
- 1/2 cup corn (canned or fresh)
Preparation
Place a bed of greens on a plate. Arranging the rest of the ingredients in stripes (much like a cobb salad), create a stripe of corn, a stripe of avocado, a stripe of chopped hard-boiled eggs, a stripe of chicken nugget pieces, and a stripe of tomatoes. Dress with our favorite dressing… ranch, Thousand island, French, or whatever you prefer!
· Posted in 30 Day Salad Challenge, Low Carb, Recipes, Salads ·
May 21st, 2015
 Delicious and beautiful Ingredients
- 1/2 Cantaloupe sliced
- 1 lb Aspargus
- 6 thin slices Prosciutto
- Dressing
- 1/4 cup honey
- 1/4 cup Balsamic Vinegar
Preparation
Trim asparagus and cook 1-2 minutes and drain. Cool with cold water and drain again. Lay out a bed of asparagus on a platter and set aside. Wrap prosciutto around the cantaloupe slices and arrange on top of the bed of asparagus. For dressing, mix honey and balsamic vinegar together and drizzle over the entire salad. Enjoy! You can also make ahead 1-2 hours prior to serving.
· Posted in 30 Day Salad Challenge, Recipes, Salads ·
May 18th, 2015
Many people have their own version of a classic cob. This is ours! We guarantee that it will be a show stopper at your next party or special event. It’s beautiful and most importantly, delicious!! Feel free to make your own version. Add meat, different cheeses and veggies. There are no rules! We also have a great recipe for a similar “Fall Salad”. Use any kind of store bought dressing. Or have different dressings available for guests to choose from.
Ingredients
- 1 pkg any type of lettuce
- 1 cup hard boiled eggs (chopped)
- 1 cup tomatoes (chopped)
- 1 cup olives (chopped or sliced)
- 1 cup diced avocados
- 1 cup prepared bacon (chopped)
Preparation
Create a bed of lettuce on a large platter. We recommend an oblong or rectangular shape, but if all you have is a large round platter, you can use it as well. Just be prepared to use less ingredients on the ends. Start spreading each ingredient in vertical lines on the platter. This salad is very versatile, so feel free to improvise.
Presentation
For a beautiful presentation, you can prepare it on a platter and allow people to help themselves to the ingredients they like the most. Have several different dressings available for people to choose from.
· Posted in 30 Day Salad Challenge, Low Carb, Recipes, Salads ·
May 17th, 2015
How lucky am I? I got to spend this morning with the beautiful ladies from KCTV 5’s Better Kansas City! Today, I shared my two recipes for something sweet and salty… my “caramel” popcorn made with real maple syrup and lavender sea salt and my apple and goat cheese Phyllo/Filo cups quiches. Get ready, because they are absolutely delicious!!
Enjoy the delicious taste of caramel while benefiting from all the wonderful and beneficial nutrients that come in maple syrup. They include minerals such as potassium, magnesium, and iron. Plus, this syrup is non refined and contains no fat. Below is a recipe for the most simple version which includes the maple syrup and lavender salt. But I got a little creative (photo I posted above) by adding almonds and pretzels to my popcorn. You can add anything you want! And if you want to get super creative, add a “savory” element with a bit of diced turkey bacon!!
SWEET & SALTY “CARAMEL” POP-CORN
1/4 – 1/2 cup – Grade A Maple Syrup (Doesn’t matter if it’s medium or dark, whatever you like best). The range of syrup depends on if you want a heavily coated popcorn or slightly coated.
1/2 cup of pop corn
2-3 tablespoons of butter
Lavender sea salt ( plain sea salt will work as well)
Pop your popcorn. You can do air popped, bagged, or microwave, although I prefer air popped.
Put the popcorn in a bowl and set aside. In a small sauce pan, bring your maple syrup to a boil. Add the butter and let the combination boil for 2-3 minutes. You can mix the butter and syrup slightly, you don’t have to constantly stir the mixture in the pan, move your spoon through it once or twice and leave it alone. Have your popcorn, baking sheet, and salt on standby and ready to go. While your syrup is hot, you have a small window to work with the popcorn. Once the caramel is ready, pour it over the popcorn and mix (I use a wooden spoon) while the caramel is still hot. Keep mixing until the popcorn is well coated with the caramel, then quickly spread it out on a cookie sheet and begin salting with the Lavender salt.
Once you are happy, give it 5-10 minutes to dry. Once the caramel popcorn is dry, you can place it back in the bowl and serve.
WARNING: No matter how good the popcorn looks, don’t serve it when it’s wet. Your guests will have sticky caramel on their fingers which is difficult and no fun to get off. Additionally, you can add other things to the popcorn. Salted nuts, pretzels, bacon (for a bit of savory), dried cranberries (for a bit of sour), or anything else you like. Just remember to add these items while the caramel is hot and you are mixing it with the popcorn.
These are super easy and can be made for wine tasting parties, breakfast parties, brunch, lunch, dinner… you name it!! They are beautiful to serve and delicious!!
APPLE AND GOAT CHEESE FILO/PHYLLO QUICHES
12-24 Filo/ Phyllo Cups (available in the refrigerated section)
1 Red & Delicious Apple
2 Eggs
1 tbsp Half & Half
1/2 package of Goat Cheese
Nutmeg
Dried blueberries and cranberries
Honey
Preheat your oven to 350 degrees. Place the Filo/Phyllo Cups in a lightly greased mini muffin pan. Dice the apple and place a few small pieces in each Phyllo cup. Mix eggs, half & half, a dash of salt, and a dash of nutmeg together in a measuring cup. Carefully pour a little bit of the egg mixture in each cup. Finally, put a generous amount of goat cheese on top of each Filo cup. Place the mini muffin pan with the Filo/Phyllo cups in the oven and bake at 350 for 15 minutes. Let cool for 2-3 minutes and arrange on a plate. Drizzle with honey and serve.
· Posted in Fall Season, Guilt Free Party Snacks, Recipes, Super Bowl ·
May 17th, 2015
A dessert that is delicious and funny, with nothing to mix or bake? Gotta love these Strawberry Ghosts! Perfect for Halloween!!
Ingredients
- 1 pkg Regular or organic strawberries
- 1/2 pkg White Candy Melts (available at Michael’s)
- 1/4 cup Semi-sweet chocolate chips
Preparation
Wash and pat dry strawberries. Prepare a large piece of wax paper. Melt the Candy Melts in a double boiler or follow package instructions. Dip the strawberries into the melted candy and place on wax paper. Within a few seconds place the chocolate chips into the dipped strawberries before the candy “sets”. Melt the remaining chocolate chips in double boiler or follow package instructions. Once the chocolate chips are fully melted, you can either place it in a pastry bag or dip toothpicks into the chocolate and carefully draw the mouths on the strawberries with the chocolate on the end of the toothpick.
Presentation
You can refrigerate for a few hours up to a day, If you keep refrigerated for too long, the juice from the strawberries will start to seep from the candy.
· Posted in 31 Days of Halloween, Halloween, Recipes ·
May 17th, 2015
A delicious and hearty salad you’ll enjoy any time of the year.
1 zucchini
1/2 bunch asparagus
5-7 grape tomatoes
4-5 oz cooked salmon
DRESSING:
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1/2 tsp minced garlic
With a vegetable / potato peeler, slice zucchini into thin strips to create the first layer of salad on the salad plate. Blanche asparagus and cool. Cut asparagus into bite sized pieces and place on top of the zucchini. Place the cooked salmon on top of the zucchini and asparagus. You can have it as one whole piece or cut it into smaller pieces. Slice each grape tomato in half and top off salad with the tomato pieces.
To make dressing, mix the balsamic vinegar, garlic, and olive oil together until combined.
· Posted in 30 Day Salad Challenge, Low Carb, Recipes, Salads ·
May 16th, 2015
Get ready for one of the cutest ideas for your Halloween party! These Green Monsters were a huge hit at my party. Even with a buffet full of cupcakes and cakes, my guests seemed to gravitate to the plates that showcased these little guys. They are also very simple, which is right up my alley!
Monster Rice Krispie Treats
4 tbsp butter
1 bag of mini marshmallows
6 cups rice cereal
5-10 drops green food coloring (depending on how green you would like your monsters to be)
“eyeball” candy (available at Micheal’s or Jo-Ann’s in the baking section)
1. Microwave butter in a large bowl for 30 seconds.
2. Add Marshmallows to bowl and stir
3. Microwave mixture for 45 seconds. Stir and add food coloring. Microwave an additional 45 seconds.
4. Stir marshmallow mixture well and add rice cereal.
5. Use two spoons to create “lumps” of cereal on wax paper. Add monster eyes.
6. Allow to harden and enjoy!
· Posted in 31 Days of Halloween, Halloween, Recipes ·
May 15th, 2015
“Witches’ Claws” are without a doubt the hottest dessert this Halloween. You can find the recipes in almost any book or magazine. The drawback is that they all require quite a few ingredients, not to mention kneading and mixing. Not ours! We found a fun and simple way to create a similar dessert, but with a twist! And since the cookies flatten after you take them out of the oven, it was very fitting to call them Monster Road Kill, since they look like someone ran over them! Either way, they are delicious and spooky!!
Ingredients
- 1 pkg Peanut butter refrigerated cookie dough (nothing with chips or chunks in it)
- 1/4 cup Peanuts
- Chocolate syrup or chocolate icing
Preparation
Cut the cookie dough just as you would to make round cookies, then cut the cookie circle in half. Form a long cylinder with your fingers or roll the dough between the palm of your hands to form something that looks like a fat snake or worm (great task for kids!). Arrange the cookies on a cookie sheet and if you wish, create indentations where the knuckles are. Bake according to package directions. The cookies will flatten as they bake, turning out looking as if something ran over them on the road. Once the cookies are ready and have cooled, make the gnarly fingernail by taking half a peanut and adhering it to the tip of the cookie with chocolate syrup or chocolate icing. That’s it, you’re done!
· Posted in 31 Days of Halloween, Halloween, Recipes ·
May 15th, 2015
This is one of the most unique salads I’ve ever made. The potatoes bring an interesting texture to the salad, while the dressing brings a tangy zing. This salad is a meal in itself. Enjoy!
Ingredients
- 1 lb potatoes (any potato will work)
- 1 large red, green, organge, or yellow bell pepper.
- 2 small zucchini, sliced
- 1 small onion, thinly sliced
- 2 large tomatoes, sliced
- 12 oz smoked chicken (we used prepared chicken meat from the store)
- 1 avocado
- DRESSING
- 2/3 cups plain yogurt
- 1 tbsp chopped chives
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
Preparation
Cut the potatoes in half and boil until tender in the center. You can keep the skins on (scrub well) or peel them. In the mean time, blanche zucchini for 2 – 3 minutes, depending on how you like it. We prefer our zucchini firm, so we do not blanche over 2 minutes.Start slicing all vegetables (bell pepper, onion, avocado and tomatoes), prepare on a plate so everything is easily available when it’s time to assemble. Slice the chicken meat and set aside.
Mix the dressing ingredients together and refrigerate for 20 minutes.
When the potatoes are ready, drain, cool, and slice them. Distribute the potatoes evenly on to four dinner plates (your first layer). Salt and pepper them, then with a large spoon, pour some dressing on top. Then start stacking the other layers. Add the zucchini, onion, and tomatoes. Spoon some dressing over that layer. On top, add avocado and smoked chicken. Salt and pepper to taste and sprinkle with chopped chives.
Presentation
This salad is best served individually on a plate. It is beautiful and requires layering. I would NOT recommend tossing this salad in a large bowl.
· Posted in 30 Day Salad Challenge, Recipes, Salads ·
May 14th, 2015
 Hanging out with Courtenay DeHoff and Lisa Teachman!  It’s always a fun segment when I get to hang out in the kitchen with the always stylish… Rob Finnerty! My last show of 2015 was a blast at KCTV5’s Better Kansas City! I know, I know, I keep saying that after every show but it’s true! Every single person who works at Better Kansas City, both in front and behind the scenes, are approachable, super friendly, down-to-earth, and hysterical! And although I am a crazy ball of nerves before the show, everyone has always done everything possible to make me feel comfortable and welcomed. I just have so much love and respect for all of them!
But of course, I must get down to business so here are the delicious recipes from today's show!
FLOURLESS CHOCOLATE CHIP CHICKPEA BLONDIES
No butter, no flour and absolutely delicious!!! (Vegan, gluten-free, dairy
free, flour-free)
1 can chickpeas (rinsed and drained)
1/2 cup of peanut butter (you can use almond butter if you prefer)
1/2 cup of agave nectar
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup chocolate chips
PREPARATION
1. Preheat oven 350 and spray 8x8 pan with nonstick cooking spray or rub
with coconut oil.
2. In food processor, process all ingredients except for the chocolate
chips. You will notice that the batter is super thick, which is the way it
is supposed to be. Fold in the chocolate chips but leave some for
sprinkling on top.
3. Spread the batter evenly in the pan and sprinkle with the remainder of
the chocolate chips. Bake 20-25 minutes or until the toothpick comes out
clean. Cool for an hour.
VEGAN AVOCADO CHOCOLATE MOUSSE
2 large ripe avocados
1/4 cup of raw cocoa powder
1/4 cup of coconut milk or almond milk
3 tsp agave nectar
1 tsp of natural vanilla extract
PREPARATION
1. Puree the avocado until smooth (super important... you don't want any
lumps)
2. In a mixing bowl, mix the cocoa powder and milk until combined.
3. Add the avocado to the cocoa powder and milk mixture
4. Add nectar, vanilla, and any other ingredients you wish to add (frozen
fruit, almonds, etc.)
Transfer the mouse to individual martini glasses and chill in the fridge.
The key to this recipe is to make sure that the mouse is WELL CHILLED and
FRESH. Also, make sure that the avocado is well pureed.
BLACK BEAN AVOCADO BROWNIES (VEGETARIAN, GLUTEN FREE)
If you would like to make this recipe vegan, gluten-free, and dairy-free, replace the egg with a Flax Egg.
1. 1 large egg
1- 15 oz can of low sodium and non flavored black beans, rinsed and drained
1 large avocado
1 tbsp vanilla extract
1/2 cup packed dark brown sugar (you can use more if you like your brownies
sweeter)
2/3 cup unsweetened cocoa powder
2 tsp coconut oil
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup of vegan chocolate chips
PREPARATION
1. Preheat oven to 350 degrees. Grease 8x8 baking pan.
2. Process egg, black beans, avocado, vanilla, and brown sugar until
smooth. Add cocoa powder, coconut oil, baking soda, and baking powder and
process again. Warning: Batter will be thick. If the batter is too thick,
you can add two tbsp of almond milk. But thick batter is good, so don't
overdo it!
3. Fold in the chocolate chips
4. Transfer the batter into the prepared pan and sprinkle with some
chocolate chips
5. Bake 25-35 minutes or until the toothpick comes out clean. Make sure
that the top of the batter is not jiggling and is well set. Cool completely,
cut and serve.
· Posted in Uncategorized ·
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