Lemon Kale Salad with Spiced Salmon

While I was making my grocery list the other day, I typed "salad" into the Pinterest search bar. For a second there, I thought I broke it. I could almost hear the website go, "bzrrp" as it tried to calculate the billions of well-intentioned salad recipes pinned in the database. But then I was flooded with responses and I saved lots of great salads and ideas to develop new recipes. One recipe that inspired me was Simple Kale Salad with Lemon Vinaigrette. I don't eat nearly enough veggies and when I find one that I can tolerate, like kale, I tend to use it a lot.

I had plans for a friend to come to lunch and I decided I'd use her as a guinea pig for my new salad idea. I think it turned out beautifully! There are a few elements that come together to make this dish, but every one is definitely worth it. The good news is that the vinaigrette doubles as a dressing and a marinade, plus you can make this ahead of time and keep it in the fridge.

(Salmon not shown.)

Lemon Kale Salad w/ Spiced Salmon

1 bunch kale
2 lemons, zest one and juice both
1/4 cup olive oil
1/4 teaspoon crushed red pepper flakes (I used aleppo pepper flakes.)
2 teaspoons dijon mustard
1 clove garlic
1/4 teaspoon each salt and pepper

1-1/2 cups asparagus, cut into bite-size lengths

8 ounce salmon fillet
1/8-1/4 teaspoon cayenne pepper
1/4 teaspoon smoked Spanish paprika

1 teaspoon butter
1/3 cup chopped walnuts
salt
pepper
cayenne

2 ounces goat cheese, crumbled

To assemble: 

Blanch the asparagus pieces (boil in salted water 2-3 minutes, cool in ice water, drain) and set aside.

Rinse the kale leaves well and strip them from the stems. Dry well. Massage the leaves gently for a few minutes. This breaks down the cellulose, making the leaves more tender and less bitter. Chop the kale and place in a large bowl with the asparagus. In a small bowl, whisk together the lemon, olive oil, red pepper flakes, mustard, salt and pepper. On your cutting board, smash the garlic clove, coarsely chop and sprinkle with salt. Using the flat of your knife, smush the garlic and salt into a paste. Add it to your dressing ingredients and whisk well. Pour about half of the dressing onto the kale and toss to coat. Place in refrigerator to chill. Whisk the cayenne pepper and paprika into the remaining dressing and pour over the salmon fillet. Bake at 325° for 18-20 minutes.

Meanwhile, melt the butter in a small skillet over medium heat. Toss in the walnuts and seasonings. Cook, continuing to toss frequently 3-5 minutes, until the nuts are fragrant and toasted.

When ready to serve, toss the salad with the walnuts and goat cheese; top with the salmon.

Italian Pasta Salad

Over the summer I set out to develop a pasta salad recipe that included some of my oldest daughter's and my favorite flavors. I wanted it to be cold, fairly light, and filling enough to be a meal on its own. I ended up serving this alongside a rotisserie chicken for the family. It was really convenient having the leftovers ready and waiting in the fridge over the next couple of days!

Italian Pasta Salad

8 ounces pasta (macaroni, penne or rotini would work well), cooked al dente and  set aside to cool
1 lemon, zested and juiced
2 tablespoons olive oil
1/2 cup ricotta cheese
salt and pepper to taste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3 cups fresh spinach, coarsely chopped
2 Roma tomatoes, seeded and chopped
4 ounces fresh mozzarella, cubed into bite-sized pieces

In a large bowl, whisk together the olive oil, ricotta, lemon juice and zest, salt and pepper. Stir in the herbs and spinach. Fold in the cooled pasta, then the tomatoes and mozzarella. Allow to chill in the fridge for about 4 hours before serving.

Green Smoothies

Green smoothies are all the rage right now, and it's easy to see why! They're packed with nutrition, taste fantastic, and are ridiculously easy to make. I have one for breakfast nearly every day. My morning routine is pretty consistent: wake up, drink a glass of water while standing at the sink, followed by coffee (with half and half and maybe 1/4 teaspoon brown sugar). Then in the mid-morning, around 9, I have a green smoothie. There are lots of different combinations of fruits and veggies you can use in them, and I'll share my favorites here. It's really more about a method than a recipe, per se.

Using plastic wrap, I bundle up the fruit I want to use into little packets. Several of those fit in a quart freezer bag. I like to make a few different combinations and keep them in separate, labeled bags. If you make all the same kind it's easier to put them all in a gallon-size freezer bag. When you want to make a smoothie, you have a couple of options. 1) Place the packet in the microwave for 15 seconds at half power or 2) Let it sit out on the counter for 5-10 minutes. This softens the fruit just enough to make it easier to pack into the blender cup. I place the fruit/veggies in a blender cup and add just enough orange juice or almond milk to come up halfway. Blend until smooth; drink up! The amount of liquid will vary a little depending on the fruit you used and how frozen solid it is.

(Generally, I freeze only fruit in the little bundles. I keep a bag of frozen kale and a bag of fresh spinach on-hand to add into the smoothies. To freeze kale, wash and dry it well, then place in a freezer bag. Remove every ounce of air and seal. Toss in the freezer. I have been told you can freeze spinach like this, too, but I haven't done it.)

Kitchen Sink smoothie, before adding OJ and blending.

Green Sunshine
pineapple
banana
mango
spinach
kale
OJ

Berry Blend
assorted berries: strawberry, blueberry, raspberry, blackberry
banana
spinach
kale
almond milk or OJ

Simple Green
banana
mango
strawberries
spinach
kale
OJ

Kitchen Sink
banana
pineapple
blueberries
strawberries
mango
spinach
kale
almond milk or OJ

Southern Fish Tacos

At the grocery store fish counter one day, I fully expected to pick up a pound of cod or halibut for fish tacos. Unfortunately, they were out of both. As I pondered what I would do instead, the guy behind the counter asked what my plans were, then suggested catfish. Surprised, I took a bit of convincing, but he seemed sure it would turn out well and I decided to trust him. Boy, did that pay off! These fish tacos turned out to be amazing - We couldn't stop eating them. I kept the toppings fairly simple and the catfish was definitely the star of the meal.

Southern Fish Tacos

1 pound catfish fillets, cut cross-wise into strips
1 cup buttermilk (enough to soak the fish)
2 tablespoons lemon juice
3/4 cup cornmeal
1/4 cup all-purpose flour
2 teaspoons lemon-pepper seasoning (Again, I love Savory Spice Shop!)
Vegetable/canola oil for frying

Corn tortillas

Salsa verde - so tangy and a perfect complement to the lemony fish
Shredded cabbage
Shredded sharp cheddar cheese
Cilantro-Lime Sauce

In a bowl, combine the fish, buttermilk and lemon juice. Let soak for at least half an hour. In a shallow dish, combine the cornmeal, flour and lemon-pepper seasoning. In a large skillet, pour in enough oil to reach a depth of about one inch. Heat to medium-high. Coat the fish in the cornmeal mixture and fry 2-3 minutes on each side, until golden-brown and crisp. Drain on paper towels, keep warm.

In another skillet, heat a small amount of oil over medium-high heat and fry the corn tortillas, 30 seconds on each side. Drain on paper towels and keep warm.

Assemble tacos and enjoy!

Triple Cheese Macaroni

My kids have all at one time or another loved and hated macaroni and cheese, whether boxed or homemade. After years of experimentation, I have finally hit on a recipe/method that pushes all the right buttons for the whole family. The Boy still doesn't like mac and cheese in general, but he'll eat this with minimal fuss. Be sure to shred your own cheese, as it will melt much better than the pre-shredded kind!

Triple Cheese Macaroni

16 ounces dry macaroni noodles
4 tablespoons butter, divided
1/4 cup grated Parmesan cheese
2 tablespoons flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
2 cups milk
1-1/2 cups shredded sharp cheddar cheese
1 cup shredded Swiss cheese
salt and pepper

In a large saucepan, cook the noodles according to the package directions. In the meantime, melt two tablespoons of butter in a small skillet. Sprinkle in the flour, cayenne and garlic powder, plus pepper to your liking. Cook for one minute, whisking to combine. Slowly whisk in the milk. Bring to a simmer and allow the mixture to thicken. Once the sauce has thickened, remove it from the heat and whisk in the cheddar and Swiss. Taste and add salt if it's needed. When the pasta is cooked al dente, pour into a colander to drain and return the empty pot to the stove. Melt the remaining two tablespoons of butter; toss the pasta in to coat. Sprinkle with the Parmesan cheese, black pepper and a touch of salt. Stir well; top with cheese sauce and stir again. Serve! Yield: 8-10 servings

Heavenly Hash

If your extended family is anything like mine, when you have a family reunion there are always certain dishes you look forward to. In my husband's family, his mom's Sweet Potato Souffle is highly anticipated at every gathering. My mom's side of the family has several good cooks, with delicious "signature dishes". This dessert is one of those recipes. We traditionally refer to it as "Aunt Cindy's" but she is quick to point out that the recipe came from her mother-in-law, my Granny.

Heavenly Hash

Cake
1 cup butter, melted
2 cups sugar
4 eggs
1-1/2 cups self-rising flour
2 cups chopped pecans
1 tablespoon vanilla
1-1/2 cups mini marshmallows

In a mixing bowl, combine butter, sugar and eggs. Beat slightly. Add flour and pecans; mix well. Stir in vanilla. Spread mixture into a greased 9x13 pan. Bake at 350° for 30 minutes. Sprinkle marshmallows over the hot cake. Melt slightly in oven. Pour chocolate topping over cake. Let cool.

Chocolate Topping
1 box powdered sugar
4 tablespoons cocoa
1/2 cup evaporated milk
2 tablespoons butter, melted

In a medium saucepan, combine butter and milk. Mix well and bring to a boil. Sift together cocoa and sugar. Stir into milk mixture. Remove from heat and stir until smooth.

Kickin' Creamed Corn

My favorite way to eat corn has to be fresh corn on the cob with butter, salt and pepper. I don't think I'll ever get tired of it! But I do like to change things up now and then, and Saturday night I decided to make a corn casserole for a party we were having. Last summer I tried one a friend had made and I enjoyed it so much I thought I'd recreate it - adding my own twist, naturally. If I'm remembering correctly, hers called for a can of diced green chilies, which you could certainly use instead of the jalapeño if you don't want quite so much kick.


Kickin' Creamed Corn
3 cans whole kernel corn (you can use fresh-off-the-cob, frozen, whatever)
1 (8 ounce) package reduced-fat cream cheese, softened
1/4 cup chopped cilantro
2 green onions
1 jalapeño, finely diced
salt and pepper to taste

In a medium-sized bowl, combine the cream cheese, cilantro, onions, jalapeño, salt and pepper. Stir in corn. Transfer to a greased 8-inch square baking dish. Bake at 350° for 25-30 minutes, until heated through.

Pomegranate-Strawberry Smoothie

I'm sharing someone else's recipe today ... my Oldest Girl's! She loves to experiment with smoothies for breakfast or snacks. She also has developed a real love for pomegranate. This is one of her favorite smoothie recipes:

Pomegranate-Strawberry Smoothie

2 containers (5.3 oz each) pomegranate Greek yogurt
1/2 cup frozen strawberries
1 tablespoon honey
splash of milk

Combine all ingredients in a blender and blend until smooth. Serves one!

Potato Soup for 2

... Or potato soup for 1 if you're really hungry.

I definitely make a habit of making lunch for myself that no one else in the house will eat. It's worth it to me that I get to enjoy my favorite foods without having to worry about the rest of the family. So while the kiddos are munching on PB&J and yogurt, I get to enjoy salmon or spinach soup or whatever, and everybody's happy! (Of course, the exception is our little one. She loves anything Mommy is eating. "Mommy, you share wif me?" *big, pleading blue eyes*) Potato soup, unfortunately, is one of those things. It will get eaten at dinner with the family, but not necessarily enjoyed the way it should be.

Potato Soup for 2

1 large baking potato, peeled and cubed
1 garlic clove, peeled and coarsely chopped
3 cups chicken (or veggie) stock
salt and pepper to taste
2-3 tablespoons cream (you can use any milk here - 1/2 & 1/2, whipping cream, 2%, I've done it all.)
1/4 cup shredded sharp cheddar cheese

Toppings/variations of your choice - chopped broccoli, cooked/crumbled bacon, diced ham, fresh herbs, green onions, sour cream, corn

In a small saucepan, bring the broth, garlic and potatoes up to a boil. Simmer for 12-15 minutes, until potatoes get very soft, stirring occasionally. This is important: using a whisk, stir up the potatoes. You want to break them down to get that velvety potato soup texture. Whisk until the soup reaches desired consistency - it won't be completely smooth, but I love leaving chunks of potato, anyway. Stir in cream, adding more if necessary to thin it the way you like it (add more chicken stock if it's super thick). Salt and pepper to your taste, stir in cheese. Remove from heat and serve with your favorite toppings!

(This is also a great way to use up the last bits of leftover side veggies like broccoli or corn.)

Hungarian Goulash

One of my favorite comfort foods as a child was Hungarian Goulash. My mom made it at home, but one of my most vivid memories of it was at a little restaurant one night while we were traveling in Germany. I'm not sure how authentic my version is, but it certainly is tasty.

Hungarian Goulash 

1/4 cup flour
2 teaspoons paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon turmeric (can omit)

1-1/2 pounds stew meat (I like to cut my beef into even smaller, bite-size pieces)
2 tablespoon red wine vinegar or apple cider vinegar
4 cups beef broth

Begin by heating 1 tablespoon of olive oil in a large saucepan over medium-high heat. In a bowl, combine the first 5 ingredients. Toss with the stew meat. Brown the meat in batches, adding a bit more oil as needed. Return all to pan and pour the vinegar and broth over. Bring to a boil, then reduce to a simmer and cover. This will simmer for at least 30-45 minutes.

Meanwhile prep your veggies:

1 cup diced carrots
1 cup diced potato
1/2 green bell pepper, chopped
2 garlic cloves, minced
1/2 onion, chopped

When the beef has simmered for about 45 minutes, add in all your vegetables. Allow to cook for another 20-30 minutes, until the stew is thickened and the veggies are tender.

This is best served over German Späetzle - kind of a cross between a dumpling and an egg noodle. Making your own is not complicated, just a bit messy and takes some practice. But many grocery stores carry dried Späetzle which will work just fine - it's what I used last night. In a pinch you can use regular egg noodles or even rice. 

Chicken Tortilla Soup

I love slow cooker recipes - throwing everything in one big pot and then forgetting about it is a wonderful thing sometimes! This soup is really flavorful without being super spicy. My kids love it, so that's a big plus! I adapted the recipe from this one which was a good starting point but tasted bland to us, and wasn't very filling.

Chicken Tortilla Soup

1 small onion, chopped
2 garlic cloves, minced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cans diced tomatoes
1 (32 ounce) carton chicken broth
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts

Combine all ingredients in a slow cooker. Cook on low for 6 hours. Remove the chicken, shred or chop it, then return it to the slow cooker along with:

1 can black beans, drained and rinsed
1 can whole kernel corn
2 cups prepared (already cooked) rice

Let it continue to heat on low for 1-2 more hours, then serve with your choice of toppings (my favorite part!):

Chopped cilantro
Shredded cheese
Sour cream
Tortilla chips
Chopped fresh tomatoes
Chopped green onions
Whatever you like!

Now, that's the official recipe. Since my family is picky, I actually take more time to prep the ingredients by sauteéing the vegetables (first 5 ingredients) in a touch of olive oil until they're tender, then I blitz them in the food processor/blender and add them in like that. You can turn up the heat by adding in jalapeño, and you can certainly use a mix of different peppers like orange or yellow, too. If you're going low-carb, simply omit the rice and/or corn and add in another can of beans.

Pecan-Brie Bites

One of my favorite times of day is after the kiddies are tucked in their beds and Handsome and I are snuggling on the couch. If it's winter, coffee is probably involved, and I usually have a snack. I try to have a sensible snack like apple slices and peanut butter or bananas and Nutella, or multigrain crackers and cheese. I don't have much of a sweet tooth, though, and savory snacks tend to win out. This recipe is an exception! It's slightly sweet with a drizzle of honey, but the other elements are savory enough to satisfy me. Since it includes brie, they're a once-in-a-while splurge. I make a habit of checking the gourmet cheese section at the grocery store so I can pick up the cheeses I love when they hit clearance.


Pecan-Brie Bites

1 package (15) precooked pastry tart shells
4 ounces brie, rind removed if desired
15 pecan halves
honey
cinnamon

Preheat oven to 375°. Place the tart shells on a baking sheet. Cube the brie into 15 pieces. Place one piece of cheese in each tart shell. Sprinkle each with cinnamon and drizzle with honey. Top them off with the pecan halves. Bake for 6-8 minutes, until the cheese is melted.

(If you don't like pecans, you can always top the bites with raisins, diced apple, or dried cranberries.)

Crunchy Cheddar Chicken

One night I had a package of chicken breasts in the fridge, and no idea what to do with it. Then I remembered that I had made some breaded, sauteed chicken at one point that was good, but the recipe needed tweaking. I'm so glad I decided to revisit it! It turned out moist, flavorful, and with a crunchy coating that was just perfect.

Crunchy Cheddar Chicken

2 boneless, skinless chicken breasts

Combine in a shallow dish:
1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon salt

Combine in another shallow dish:
1 egg
1 tablespoon Dijon mustard
2 tablespoons milk

Combine in another shallow dish:
1 cup panko (Japanese) bread crumbs
1/2 cup finely shredded cheddar cheese

4 tablespoons butter

Preheat oven to 400°. Using a sharp knife, cut the chicken in half cross-wise to make 4 cutlets. Dredge in flour, dip in egg mixture, then press into crumb mixture. In a large skillet, melt butter over medium heat. Place chicken cutlets in butter and saute for 5 minutes, until golden brown. Flip over and immediately place in oven for 12-14 minutes, until chicken is cooked through. (This will depend on the thickness of your cutlets. If they are quite thin, 12 minutes may be too much. Use your judgement!)

*****
Can I confess that I don't like doing dishes? I never have, and I think it's safe to say the chore won't grow on me! Any-hoo, to save dishes, I made up the flour mixture, dredged the chicken breasts, then placed the chicken back on the cutting board while I dumped out the remaining flour. I then mixed the bread crumbs and cheese in the same dish (I used a salad bowl). One less dish = happy me!

Strawberry-Pomegranate Sorbet

Strawberry-Pomegranate Sorbet

1 pound strawberries, washed, hulled, and frozen
1 container (about 6 ounces) pomegranate Greek yogurt
1 orange
2 tablespoons sugar, to taste

In a blender, combine the strawberries, yogurt, zest of half the orange, and the juice of half the orange. Blend until smooth. Taste and add sugar if needed, also adding more juice if necessary to get a smooth consistency. Pour into a low, flat dish or plastic container. Cover with plastic wrap, or the lid. Place in freezer for 30 minutes, then use a fork to stir it up. Allow to freeze for 30 more minutes. Stir again, and serve. You can also keep it in the freezer until ready to eat. Remove from freezer 30 minutes before serving, and break up with a fork. Yield: 4 servings

Creamy Cheese Dip

It's no secret that I consider cheese a major food group of its own. My kids thankfully agree! I've made fondue for dinner before and it's always anticipated and enjoyed by all. Tonight I decided to serve a simple meal of homemade cheese dip and tortilla chips, plus corn on the cob. I figure they've probably had worse, nutritionally speaking, and it's nice to serve a meal once in a while that prompts no complaints! And seriously, you can't go wrong with a recipe whose main step involves melting a bunch of cheese.


Creamy Cheese Dip

1/2 pound ground beef
1 can (10 ounces) diced tomatoes with chilies
8 ounces white American cheese (deli slices)
4 ounces sharp cheddar cheese, shredded
1/4 cup chopped cilantro (optional, but I highly recommend it!)

In a small skillet, crumble and cook beef, seasoning with salt and pepper. In a small (3 quart) slow cooker, combine ground beef, American cheese and tomatoes. After about 2 hours on low, the cheese should be thoroughly melted. Stir in cheddar and cilantro. Cook until heated through, another 30 - 60 minutes.

This results in a fresh, creamy, mild dip. If you like it really spicy, Ro-Tel makes a diced tomatoes with habanero option that might suit you better! Or add in a diced jalapeño for a medium kick.

Note:  Especially if I'm cooking for a crowd, I'll use packaged, pre-shredded cheese for casseroles or taco topping, etc. When I need the cheese to melt beautifully, I always shred my own. The pre-shredded kind has cornstarch or some other kind of anti-caking agent that prevents it from melting nicely.

Creamy Spinach Soup

A few years ago, The Pioneer Woman had a Spinach Soup recipe on her blog. Intrigued, I decided to give it a shot. It was love at first spoonful! I have since forgotten what her original recipe looked like, and it's no longer on her blog, so I decided to type up the version I make for y'all to enjoy! Now, despite the fact that this soup is mostly spinach, it's really probably not that great for you ... but please don't tell my tummy that. I ate it twice this week because I love it so much! This soup will make two hearty servings, so I make it by half to have for my lunch.

Creamy Spinach Soup

1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon crushed red pepper (to taste, really)
1 tablespoon olive oil
1 package (6 ounces) fresh spinach, coarsely chopped
2 cups chicken or vegetable broth
1 tablespoon butter
1 tablespoon flour
1/4 cup half-and-half
salt and pepper to taste
Optional: feta cheese

In a medium saucepan, saute the onion for 2-3 minutes. Add in the garlic and red pepper. Saute for 1-2 more minutes; add in the spinach. Once spinach wilts down, pour in the broth. Bring to a boil; reduce heat and let simmer for a few minutes. Remove from heat and pour mixture into a blender. (Leave uncovered and do not process right away!) Return the empty saucepan to medium heat and melt the butter. Sprinkle in the flour and whisk for 2-3 minutes, until it just begins to take on color. Put the lid on your blender and blitz the spinach mixture until smooth. Pour into the saucepan, whisking as you go. Allow to cook for 2-3 minutes until thickened. If it's too thick, splash in some more chicken broth. When thoroughly heated, stir in half-and-half, salt and pepper. Divide the soup into bowls and top with the feta cheese, if desired.

Peppermint Mocha Cake

This cake was truly amazing! The birthday girl for whom I made it said it was the best cake she'd ever eaten. Naturally, I don't have pictures, but the aesthetics of baked goods continue to elude me, so that's probably all for the best. I started with my basic chocolate cake, then dressed it up! I found the mocha flavor to be mild but pleasant. You could certainly increase the amount of instant coffee, or use espresso powder for a more intense flavor.

Peppermint Mocha Cake

1 cup sugar
1 cup brown sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling coffee

Heat oven to 350°. Grease a 9 x 13 baking pan. In a mixing bowl, combine dry ingredients. Add eggs, buttermilk, oil, and vanilla; beat on medium speed until smooth. Stir in coffee. (Batter will be thin.) Pour batter evenly into prepared pan. Bake 35-40 minutes, or until a toothpick inserted near center comes out clean. Cool for about 30 minutes.

Meanwhile, whisk together:

1 packet (3.75 ounce) chocolate fudge pudding mix
2 cups cold milk
3 tablespoons instant coffee
(I mixed the coffee into the milk to dissolve, then added the pudding mix.)

Poke holes (using a wooden spoon handle) all over the cake. Pour the pudding slowly over the cake. Allow it to cool completely, then refrigerate for an hour or so.

Roughly chop up:

18 Hershey's Candy Cane Kisses

After the cake has cooled, sprinkle the kisses over the pudding layer.

Frost the cake with an 8 ounce tub of whipped topping.

Store in the refrigerator.

Tomato Tortellini Soup

For dinner last night, I made a creamy, simple soup using tomato soup and tortellini. I don't often make meat-free meals, but this one is hearty enough that it works for us. I served it with this incredible Rosemary Olive Oil Bread that has become a family favorite.

Tomato Tortellini Soup

1 32-ounce carton tomato soup (I use Imagine brand)
2 cups chicken broth (or veggie broth)
1 cup half and half (or milk)
1 9-ounce package refrigerated cheese tortellini
1/4 teaspoon fresh ground pepper
1/2 teaspoon Italian seasoning
Feta or Parmesan cheese, to taste

In a large saucepan, combine the tomato soup, broth, half and half, and seasonings. Heat completely through, then stir in cheese if desired. I used a few tablespoons of feta. Meanwhile, in another pot, cook tortellini according to package directions, then drain and stir into soup. Serve immediately.

* Between the combination of ingredients, I found the soup didn't need any extra salt, but you might prefer a bit more.

* For a more intense tomato flavor you can add in a tablespoon of tomato paste.

* Because the Rosemary Olive Oil Bread is so flavorful, I didn't even use Italian seasoning in this batch of soup, and it was still delicious!

* I like the simplicity of this soup, but to stretch it further, cooked cubed or shredded chicken, cooked and crumbled Italian sausage, a can of canellini beans or a couple handfuls of raw spinach would be really great additions without adding to the cooking time.

Honey Vanilla Granola

My friend Leah is a creative cook with a delicious granola recipe! I've made it several times and I love having it on hand for snacking and adding to yogurt parfaits. I'm going to share with you the recipe as I generally make it, but as with most granola recipes it's extremely versatile. Use your imagination!

These are all the ingredients I used in my last batch.

Honey Vanilla Granola

1/2 cup butter
1/2 cup honey
1 tsp vanilla extract
1/2 tsp maple extract
2 tsp cinnamon
dash salt
4 cups whole oats
3/4 cup additional add-ins (shredded coconut, wheat germ, flax seed, sunflower seeds)

Preheat oven to 325°. In small saucepan melt the butter and honey together. Stir in cinnamon, vanilla, maple extract and salt until thoroughly mixed. I like to bring the mixture to a boil for one minute to be sure it is thoroughly mixed, and to help it harden as it bakes. In separate bowl, stir together oats and any add-ins. Pour butter mixture over oats and mix well. Spread coated oats in a thin even layer on a greased cookie sheet or jelly roll pan. Bake for 9-10 minutes, remove from oven and stir thoroughly. Return to the oven and bake for an additional 8-10 minutes. The granola needs to be lightly golden. It will darken and harden as it cools. You may have to adjust baking times and temperatures -- if the granola is brown, it will have a burnt taste. (I usually bake mine for about 8 minutes each time because I don't like it to be too crunchy.)

The finished product! Scrumptious.

Ham and Cheese Cups

I've seen recipes similar to this one over the years and they've intrigued me. Mostly, though, they involve simply cracking an egg into a muffin cup lined with ham or bacon and sometimes topping it with cheese. I am NOT a fan of the whole "runny yolk" deal, though, and I don't like eating the white and yolk separately like that unless it's a hard-boiled egg. Even then I have to have a taste of each with every bite! I'm weird like that. (But when it comes to candy bars like Kit-Kat, Reese's Cups, or Twix I eat each layer separately. Pretty sure I read an article addressing that in Psychiatry Monthly.) At any rate, the Ham and Cheese Cups I made today were fabulous! I made only 6 since I was doing them for my own lunch - plus, I happened to have 6 slices of ham leftover from Sunday night's deli sandwiches. I had a filling lunch and I'll have a nice breakfast in the morning, too!

Ham and Cheese Cups

12 slices deli ham
8 eggs
2 tablespoons Greek yogurt or sour cream
1 cup shredded cheddar cheese
2 small potatoes, washed and peeled
1 tablespoon butter
salt and pepper

Spray 12 muffin cups with non-stick cooking spray. Line with one slice of ham. In a large measuring cup or a bowl with a spout for easy pouring, crack the eggs and whisk them together with the yogurt and salt and pepper to taste.

 On a paper towel, shred the potatoes. Use the paper towel to wring out some of the moisture in the potatoes. Place shredded potato in a small microwaveable bowl and sprinkle with salt and pepper. Add the butter; microwave for about 1 minute, stirring halfway through. Divide the potato between the muffin cups and top with cheese. Pour the egg mixture evenly over each cup.

Bake at 350° for 16-20 minutes, until tops are nicely rounded and a toothpick inserted into the center comes out clean.

If I'd had spinach or broccoli or zucchini, I would have used that instead of, or in addition to, the potato. Either way these were delicious and I'll be making them again for sure!