Pan Seared Salmon Salad

August 17, 2014 by Elizabeth

Crispy, tender, flakey salmon, served on a heaping pile of fresh greens and veggies, topped off with toasted pine nuts and crumbled feta. Pan Seared Salmon Salad is the perfect combination of succulent flavors, summer freshness and heart-healthy fats and protein.I hope you had a great week! It was sure a fun, and busy one around here. The humongous rainstorm that happened Monday afternoon, left our entire area in a state of disaster on Tuesday. Most of the local freeways were shutdown and thousands of basements were flooded. What a mess! We stayed close to home that day, and enjoyed a great playdate with some very sweet friends from out-of-town. In the afternoon, we had another special visit with another wonderful friend that I haven’t seen in over 10 years! Tuesday was a great reminder for me to be thankful for all of the amazing people that are in our lives.

Speaking of blessings, I’m incredibly appreciative for another fantastic weekend with all of my cuties. The Woodward Dream Cruise, Andrew’s work party, and a visit to the park were a few of our highlighted events. Here’s a fun movie and a few pictures 🙂

Now that you’ve taken a look at our weekend, here’s a little background on what first inspired me to make this recipe.

On our recent San Diego Trip 2014, Andrew and I discovered a fabulous little restaurant, Harry’s Bar and American Grill, that was right around the corner from our hotel. We ate there for the first time on our date night. (Thanks to my wonderful Aunt Janie, for coming to our hotel to babysit while Andrew and I enjoyed a quiet, adult dinner out. WHAT A GIFT :)) We enjoyed our meal so much that we even went back later in the week. Call it a pregnancy craving, followed by our latest obsession, but ever since our venture out to the West Coast, salmon salads have been the latest craze in our house.

The picture on the left is the salmon salad at Harry’s, and the one on the right is from Pancho’s Restaurant in Los Angeles. Yum!

Here are a few candid pictures from our Pan Seared Salmon Salad nights at home.

This salad is best with this Creamy Balsamic Dressing.

It’s no wonder that this Pan Seared Salmon Salad has become an all-around crowd pleaser in our family. It’s easy, delicious, and loved by our whole family!

Pan Seared Salmon Salad

Serving Size: Serves 4

Ingredients

Pan Seared Salmon Salad:

4 (6 ounce) salmon fillets
Salt
2 teaspoons extra-virgin olive oil
1 heart romain lettuce, torn
8 ounces baby spinach
2 cups cherry tomatoes (halved)
1 avocado, sliced thin
1/3 cup red onion, sliced very thin
3/4 cup yellow sweet corn (if frozen, thawed)
1/4 cup toasted pine nuts
1/2 cup crumbled feta cheese
Creamy Balsamic Dressing

For Creamy Balsamic Dressing:

1/4 cup white balsamic vinegar (or regular balsamic)
2 cloves garlic (sliced)
1/2 medium shallot (sliced)
1 tablespoon dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried dill
3/4 cup good quality extra-virgin olive oil

Instructions

To Make Dressing:

Add vinegar, garlic, shallot, mustard, honey, salt, pepper and dill to blender or Vitamix. Blend for about 30-60 seconds on low, then high speed. Reduce speed to medium and slowly drizzle in olive oil in a slow, steady stream. Blend for a few more seconds until fully emulsified. Stop blending when dressing looks thick and creamy. (Be careful not to over mix, or dressing will thin out.)
Cover and refrigerate dressing until ready to use.

To Make Salad:

Divide lettuce and spinach between plates. Then top with tomatoes, avocado, onion, corn, pine nuts, and feta. Set aside.
Pat salmon dry with paper towels, and season both sides with salt. Add 2 teaspoons oil to a large, nonstick skillet or grill pan, over medium-high heat. When pan is hot, add salmon and cook for about 3 to 4 minutes on one side. Carefully, flip salmon over and cook for 3 to 4 minutes more, or until salmon is crispy on the outside and the interior is cooked through. Let salmon rest in pan for 1 to 2 minutes, then add salmon to plated salads, drizzle with Creamy Balsamic Dressing and serve.

Notes

Dressing will keep covered and refrigerated for one week.

http://elizabethshome.com/pan-seared-salmon-salad/

Light Chicken Lettuce Wraps

August 10, 2014 by Elizabeth Leave a Comment

Marinated, ground chicken, tender mushrooms, and crunchy water chestnuts, sautéed together in a flavorful sauce. These Light Chicken Lettuce Wraps are served inside fresh, crispy lettuce leaves, topped with slivered almonds, scallions, and a mouthwatering hoisin dipping sauce.

Happy Sunday! If you missed my other post from earlier this week, be sure to check out pictures from our trip to Rome and my recipe for Pasta with Tomatoes, Basil and Fresh Mozzarella. I hope you had a great weekend like we did. Yesterday’s fishing rodeo was of course the highlight for us! What a fantastic little event put on by our community. The boys had such a BLAST! They loved fishing, the midmorning donut snack, getting to pick out a prize, and the whole experience in general. Here are some of our favorite pictures from our time at the pier.

I love wrapping up a wonderful week with a fantastic meal. The first time I made this recipe, we all stuffed our faces, and thoroughly enjoyed it. William even found a second to give me a huge thumbs up from across the table, and said, “These are so good! They should go on your blog!” So, I decided to follow his great advice. 😉

These Light Chicken Lettuce Wraps have quickly moved to the top of our favorite recipes. This is one dish that I am super excited to share! You will definitely want to add these tender, tasty, delightfully refreshing lettuce wraps to your menu this week!

The first lettuce wraps that Andrew and I ever tasted were the chicken lettuce wraps at P.F. Chang’s. They are quite good, and are clearly a popular item on their menu. The last time we had them was on our San Diego Trip 2014. We even had to get a second order because we had no idea the boys would like them so much. However, my biggest gripe with them is that they are SO greasy! I mean for something that sounds healthy, they actually aren’t. They nailed the flavor, but with all the added salt, fat, and tons of chemicals, I guess it’s a no brainer that there’s some room for improvement.

The other example for this recipe came from our local favorite Chinese restaurant, Golden Chopsticks. Their lettuce wraps are also very good! They are a lot less greasy than P.F. Chang’s, but the hunt was still on for the perfect lettuce wrap.

With the flavors of inspiration dangling in my head, I knew that I just had to figure out my own version of chicken lettuce wraps. I spent a lot of time researching and testing this one! I used some ideas from America’s Test Kitchen’s Chinese Chicken Lettuce Wraps as my foundation for this recipe, and then followed my own instincts and trial and error from there. I wanted to give the hoisin dipping sauce a little kick, and slightly modified this Spicy Hoisin Dipping Sauce in my recipe. Additions, subtractions, and multiple versions. I tried to take everything I liked about both of my favorites, leave out the things I didn’t, and voila! May I present to you, Light Chicken Lettuce Wraps.

Easy enough for a week night, fancy enough for a special occasion, and impressive enough for company. When you’re craving that “take-out fix”, but don’t want to go out, these Light Chicken Lettuce Wraps are just what you’re looking for!

Light Chicken Lettuce Wraps

Ingredients

1 pound boneless, skinless chicken breasts
.4 to .5 oz dried shiitake mushrooms (about 1 cup)
4 cloves garlic, minced
1/2 cup thinly sliced scallions (about 3 large or 5 small)
1 (8 ounce) can water chestnuts, drained and diced
2 teaspoons canola oil

Marinade:

2 teaspoons cornstarch
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
2 teaspoons soy sauce

Stir-Fry Sauce:

3 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon water
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
4 teaspoons rice vinegar
1/2 teaspoon honey
1/4 teaspoon Sriracha hot chili sauce

Hoisin Dipping Sauce:

1/2 cup hoisin sauce
1 teaspoon Sriracha hot chili sauce
3 tablespoons warm water

Serving:

Iceberg or romaine lettuce leaves (washed, dried and left whole)
Sliced scallions
Toasted, slivered almonds
White or brown rice

Instructions

Cut each breast into 4 pieces. Place 6-8 chicken pieces into food processor at a time, and pulse until chicken resembles very fine, minced pieces. Scrape chicken into a clean bowl and set aside.
In a small bowl, combine ingredients for the marinade: cornstarch, sesame oil, rice vinegar, and soy sauce, and whisk together. Pour marinade over chicken and mix together until chicken is well-coated. Cover and refrigerate for at least 20 minutes or up to two hours.
While chicken is marinating, in a small, heat-proof bowl, add dried mushrooms and add enough boiling water to fully cover them. Allow mushrooms to sit for 20 minutes. Drain mushrooms from water and press out additional water. Place mushrooms on a cutting board and dice. Set aside.
In a small bowl, combine ingredients for stir-fry sauce: oyster sauce, hoisin, water, sesame oil, soy sauce, rice vinegar, honey, and Sriracha, and whisk together, and set aside.
Combine ingredients for hoisin dipping sauce in a tiny bowl: hoisin, Sriracha, and water, and stir together. Set aside for serving.
In a large, nonstick frying pan, heat 1 teaspoon canola oil over medium heat. Add chicken and cook for about 5 to 6 minutes, stirring and breaking up chicken while cooking, until chicken is cooked through. After cooking, move chicken to a clean bowl.
Using the same pan, (not cleaned) heat an additional teaspoon of canola oil. When hot, add mushrooms and stir, cook for about 2 minutes. Then stir in garlic, scallions, and water chestnuts, and cook for 2 more minutes. Add the marinated chicken and stir-fry sauce (stir sauce again right before adding to pan), and mix together, until combined. Cook for about 1 to 2 more minutes, until all ingredients are hot. Remove from heat.
To serve, place about 1/4 cup of chicken onto a piece of lettuce. Top with scallions, slivered almonds, and a small spoonful of hoisin dipping sauce. Repeat!

Notes

To make these more filling as an entree, serve with a side of white or brown rice, or even add a small scoop of rice to each lettuce wrap.

http://elizabethshome.com/light-chicken-lettuce-wraps/

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Pasta with Tomatoes, Basil and Fresh Mozzarella

August 7, 2014 by Elizabeth Leave a Comment

Beautifully ripened tomatoes, creamy mozzarella, garlic, basil, and perfectly cooked pasta, tossed together to create a great summer dish. Pasta with Tomatoes, Basil and Fresh Mozzarella is an easy to make, simple recipe, that is sure to be a crowd pleaser for any occasion.

Let’s celebrate, it’s Thursday! There’s just something so wonderful about Thursdays. I guess it’s the fact that most of the work week is complete, and the thrill of the upcoming weekend is finally within reach. Let’s enjoy our evening, and be thankful for a great day. I’m celebrating with a special #tbt (Throwback Thursday) post!

William was just 19-months-old when we headed off to Europe with him (for the third time). Everything I had read before we left, said not to take your toddler to Rome, especially in the month of July. However, being fairly adventurous travelers, and completely up for a challenge, we decided to embrace an incredible opportunity. What an amazing trip it was! We are so blessed to have had this experience, and we cannot wait for our next time abroad. (Although with three little ones, we might have to plan it out just a bit more ;)).

Come join me as we stroll through a few pictures from our journey to Rome, back in July 2011.

The food in Rome, and Europe in general, is out of this world! Nothing says “Italy” more than a giant bowl of pasta. One of my favorite meals from our trip was this amazing dish. We were at a darling little restaurant that was located down a popular alley. Thankfully, we were just early enough to beat the dinner crowd. We learned that timing was an important factor when in Rome, in July, with a toddler. That night we enjoyed our dinner outside on the patio. The street was bustling, and a musician was playing nearby. What a fantastic way to dine in Rome! I ordered this wonderful pasta dish with short pasta, tomatoes, basil and fresh mozzarella, (as you can see). It was so yummy, and yet so simple. I enjoyed this meal so much on our trip, that I knew it would be a great one to recreate at home!

When summer roles around, there are a few flavors that I often feel compelled to work into our menu. I just adore the combination of tomatoes, mozzarella and basil! The ripeness of the tomatoes play a huge role in the end result of this recipe. Try to find the freshest, ripest tomatoes that you can. When it comes to preparing the basil, here is an excellent visual of the best way to thinly slice (chiffonade) basil.

Thanks for joining me on our flashback to Rome! Now, put your feet up and relax. Imagine you’re sitting on the patio of a fine Italian restaurant, and enjoy the goodness of these fresh summer flavors.

Pasta with Tomatoes, Basil and Fresh Mozzarella

Ingredients

2.5 pounds tomatoes (about 5 large tomatoes, or 10-12 Roma tomatoes), halved and seeds and pulp removed, then diced into 1/8-inch chunks
20 large fresh basil leaves, thinly sliced (see note below)
3 cloves garlic, minced
1/4 cup extra-virgin olive oil (good quality)
Salt and pepper, (fresh ground), to taste
16 ounces campanelle pasta (or substitute penne or fusilli)
1 pound fresh mozzarella, cut into 1/2-inch chunks (room temperature)
Fresh grated Parmesan cheese, for serving

Instructions

Combine the tomatoes, basil, garlic, oil, and a generous amount of salt and pepper in a medium bowl. Stir together, then cover with plastic wrap and let sit out (do not refrigerate) for at least 30 minutes, or up to 4 hours. Stirring occasionally.
Cook pasta until al dente, make sure to reserve 1 cup of the cooking water, then drain.
In a large bowl, toss the pasta with the tomato mixture and fresh mozzarella. Add some of the cooking water if needed to loosen the consistency of the sauce. Serve immediately, and top with fresh grated Parmesan cheese.

Notes

To thinly slice (chiffonade) basil, stack 10 of the basil leaves on top of each other, then tightly roll them up the long way. Using a sharp knife, slice rolled basil into very thin slices. Then fluff and gently separate slices.

This is dish is usually served slightly warm from the heat of the cooked pasta. However, if you desire to have the cheese melted, or for a slightly different experience, this dish (or portions of it) can be placed in the microwave for 1-2 minutes, without further cooking the pasta or tomatoes. Leftovers can also be reheated in the microwave for a minute or two.

http://elizabethshome.com/pasta-with-tomatoes-basil-and-fresh-mozzarella/

Feel free to check out the earlier version of this Pasta with Tomatoes, Basil and Fresh Mozzarella recipe on my old blog.

Chocolate Peanut Butter Fudge Frozen Yogurt

August 4, 2014 by Elizabeth Leave a Comment

Rich, creamy, peanut butter and chocolatey goodness packed into this perfect frozen yogurt. Chocolate Peanut Butter Fudge Frozen Yogurt is loaded with protein, healthy fats, and antioxidants, and is incredibly good for you. Scoop up a huge bowl of this cool, refreshing and unbelievably healthy dessert, and savor the perfect ending to your summer day.

Happy Sunday! How was your week? Ours was, well, you guessed it, another busy one! Although, I suppose that’s to be expected with a two-month-old (Charlie turned turned two-months-old on the 30th!), a two-year-old, and a four-year-old. Actually, looking back on it, I guess this week was rather packed. Monday was fairly calm, and a fun little day around the house and in the yard. Tuesday, we had our friends over for a playdate in the morning. Charlie had his two-month check-up on Wednesday, and now weighs 12 pounds 12 ounces. (He’s doing great and is one healthy little guy. He has also been smiling a bunch lately!) Since the older boys were already home with a babysitter, I managed to sneak in a quick little grocery store trip on our way home, with only one kid! I mean, is that a treat or what?! 🙂 I guess it’s the little things! Thursday we met Andrew for lunch. (Weekly lunches with Andrew have become a tradition that we all really enjoy.) Friday morning we drove Andrew to the office, so that later that I could pick him up after work for our early date night out on that side of town.

We had a great dinner, a fun shopping trip, and were home by 9:15! The perfect little date. Saturday, I had a SOLO shopping trip in the morning, (thanks to Andrew for holding down the fort for two hours while I was gone). In the afternoon, we headed to the park for a little ice cream social. James had the BIGGEST ice cream sandwich, and was downright adorable eating it. William opted for the push up and said “this is a good choice!”. Lol 🙂 They even got to take a ride on the cute little train. Today, with the sun shinning, and after all of the fun from the week, we decided to have a relaxing, yet productive family day.

Here are a few pictures and a little movie from all of the fun at the ice cream social yesterday.

This recipe became one of my very very favorite desserts while I was pregnant with Charlie. I created this recipe months ago, practically in the dead of winter. However, when you’re pregnant, all bets are off as to which season is the ideal time to make frozen yogurt. Just because the snow was piled high outside, that didn’t stop me from creating a fun treat to fulfill a major chocolate peanut butter craving. The “mix-in” idea of this recipe reminds me of the summer before our wedding. There was a great little ice cream place, Ritter’s Frozen Custard, that was a little less than a mile from us. They had some seriously GOOD and dangerously delicious ice cream desserts. Our favorite item on the menu were their Glaciers, which were very similar to a Dairy Queen blizzard. They had a mountain of soft-serve frozen custard, swirled together with whatever candy toppings you choose. Our favorites were Reese’s Peanut Butter Cups, followed by Snickers, Oreos, and Heath Bars. Sometimes just one, sometimes all. NEVER healthy 😉 But always amazing.

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It might not be custard, but this creamy dessert won’t weight you down. Chocolate Peanut Butter Fudge Frozen Yogurt will certainly stand up to any Ritter’s Glacier. Sweetened mostly with dates, and a touch of agave and honey, it’s amazing how “not good for you” it tastes! Seriously, I know it looks a bit on the “weirdly healthy side”, especially for dessert, but once you give it a try, I bet you’ll be hooked like we are!

This recipe is pretty simple and easy to make. Just toss everything in the blender, let it chill for an hour, and then let it churn in the ice cream maker. A few easy steps and you’re on your way to enjoying the perfect summer dessert. I let my blender and ice cream maker do most of the work for me with this one!

I know that by now you’re probably quite familiar with me talking about how much I love my Vitamix. Yep, I still love it and use it almost daily. However, I’m finding that there are quite a few kitchen gadgets that I have that are simply amazing. I’m (overly) passionate about them and feel the need to share them with you! I’m even finding that it’s not necessarily the most expensive or high-end items that are always the best, either. I guess at some point I’ll have to do a post on “My Favorite Kitchen Gadgets”, but in the meantime, here’s one thing that I find myself using at least once a week, if not much more. My Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker has become one of my new favorite kitchen appliances. It’s fairly inexpensive and super easy to use. The only catch is, that it comes with a canister that has to be pre-frozen before you can add the ice cream or yogurt to it. HOWEVER, here’s my trick. I always leave it in my freezer. Every time I finish making ice cream, I quickly wash it out, dry it off, and stick it right back in my freezer. That way, I can whip up a fresh batch of frozen yogurt, sorbet or ice cream whenever my little heart desires. (And on hot summer days, that’s pretty often!)

Grab your blender, ice cream maker, and your sweet tooth, and be prepared to indulge in this incredibly healthy, decadent delight.

Also, stay tuned THIS THURSDAY, when I launch my TBT (throw back Thursday, incase you’re not familiar), post! It will definitely be a post you won’t want to miss! A great summer recipe and a chance to revisit our trip to Rome, what’s not to love?! So be sure to check back 🙂

Chocolate Peanut Butter Fudge Frozen Yogurt

Ingredients

Chocolate Peanut Butter Frozen Yogurt:

8 medjool dates, pitted
2 cups nonfat plain Greek yogurt
1 1/2 cups skim milk
1/4 cup plus 2 tablespoons Dutch-processed cocoa powder
2 tablespoons natural peanut butter
2 tablespoons agave
1 1/2 teaspoons vanilla extract
2 dashes salt

Fudge Chunks:

1/4 cup natural peanut butter
1/4 cup Dutch-processed cocoa powder (plus more for dusting)
1 tablespoon honey
3 tablespoons water
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

To make frozen yogurt base: Add dates, yogurt, milk, cocoa powder, peanut butter, agave, vanilla and salt to blender or Vitamix. Blend until mixture is smooth and creamy, about 1-2 minutes, scraping down sides of blender as needed. Pour yogurt base into bowl or container, cover and chill in refrigerator for one hour, or up to two days. (If short on time, mixture can be added directly into ice cream maker, but will not be as firm.)
To make the fudge chunks: In a small bowl, add peanut butter, cocoa powder, honey, water, vanilla and salt, and mix together with a metal spoon. Form fudge into a ball, and then flatten into a thin pancake, about 1/2 inch thick, using additional cocoa powder to coat hands and fudge as needed. (Fudge will be very sticky). Place fudge on a piece of plastic wrap dusted with cocoa powder, and wrap tightly. Place fudge in freezer for at least one hour to firm up. Once fudge has firmed up a bit, remove from freezer and plastic wrap. Place on cutting board and slice into chunks, about 1/8 or 1/4 inch in size, depending on preference. Store fudge chunks in bowl in freezer until ready to use.
When ready to churn the ice cream, carefully pour frozen yogurt base into ice cream maker, turn on and allow mixture to churn for about 20 minutes, or until yogurt looks soft, but not fully churned.
While yogurt is churning, gradually add the chilled fudge chunks to the frozen yogurt in the canister, and continue churning for an additional 5 minutes.
Yogurt can be served immediately (text will be very soft), or scoop yogurt from canister into an airtight container and place in the freezer for 20 minutes, or until yogurt reaches desired firmness. (If yogurt gets too firm, especially the next day, place on counter for 20 minutes to thaw before serving.)

http://elizabethshome.com/chocolate-peanut-butter-fudge-frozen-yogurt/

You might also like this Light Mint Chocolate Chip Ice Cream!

Slow-Cooker Pulled Pork and Cole Slaw

July 28, 2014 by Elizabeth 2 Comments

Tender, juicy, succulent shreds of pork, paired with a crunchy, creamy cole slaw. It’s a match made in heaven! This Slow-Cooker Pulled Pork and Cole Slaw is incredibly delicious and surprisingly easy. The perfect summer, make-ahead meal that is sure to please them all.

Welcome back! What a fun and BUSY two weeks we’ve been having. Between family time, outings, errands, playing with friends, date nights, and of course, lots of cooking, we have certainly not been bored this summer. 😉 Charlie turned 8 weeks on Friday, and is becoming more and more aware of the world around him. William and James are the best big brothers, and love Charlie so much! They also seem to love each other more and more everyday, and are THE BEST of friends. (Yes, they have their moments, but for the most part, they get along incredibly well!) It warms my heart to see the joy in their eyes when they’re playing together.
Here are a few pictures from this weekend.

Friday at the park with our buddiesMaker Faire at Henry Ford yesterday Tired and hilarious smiles from the big boys after lots of Maker Faire fun 🙂
Smiling pictures of Charlie today! (8 weeks)Here’s a great summer recipe to put on your menu this month. The house will smell amazing and dinner will be cooking away, while you can be out enjoying the summer day. We absolutely LOVE this family favorite. I have been making and trying to perfect this (almost embarrassingly) easy recipe since our days in Atlanta, seven years ago. (Feel free to check out my first version of this Pulled Pork and Cole Slaw recipe on my old blog. It’s amazing to think that’s where we started a few years ago!)

Yes, I will confess that sometimes I can get carried away in the kitchen (Andrew is probably nodding ;)), and that sometimes my recipes are a bit involved. Well, this is not one of them, I promise! This Slow-Cooker Pulled Pork is super duper simple to toss together, and requires just a few ingredients. (It also freezes well!!!) Plus, you’ll love that it doesn’t have to be too exact, either. Just toss in a huge chunk of pork, squeeze in some sauce, add a little onion, garlic, salt and pepper, and spread it over the pork. Put on the lid, and turn it on. I mean, what’s not to LOVE about those directions. 🙂 Easy easy easy. I like to make the cole slaw the night before, so that the dressing and the flavors have a chance to really come together. I love using this Creamy Balsamic Dressing in my cole slaw. Or in a pinch, I’ll mix up a packet of Good Seasons Italian dressing, and use that instead.

(This is the pork just before I put the lid on. YUM!)

Instead of spending the day slaving away in the kitchen, take a few minutes to toss this together in the morning, and when dinner time rolls around, you will have a delicious feast ready and waiting for you!

Slow-Cooker Pulled Pork and Cole Slaw

Ingredients

Slow-Cooker Pulled Pork:

1 boneless pork shoulder (Boston butt), about 8 pounds
2 (40 ounce) bottles Sweet Baby Ray's barbecue sauce
1/4 cup white onions, minced
2 gloves garlic, minced
Salt and pepper

Cole Slaw:

2 heads cabbage (medium sized)
1/4 cup white onion, minced
1 carrot, peeled and grated
1 1/2 to 2 cups mayonnaise
3/4 cup oil and vinegar salad dressing
Salt and pepper (to taste)
2 dashes celery seed (optional)

Instructions

For Slow-Cooker Pulled Pork:

Place pork in slow-cooker and add 3/4 of one bottle of barbecue sauce to the pork. Spread onions and garlic over pork, and add a generous amount of salt and pepper. Cover and cook on high for about 6 hours.
After 6 hours, uncover and check meat with a fork; if very tender (starting to fall apart), turn heat to low, otherwise cover and continue cooking on high for 1-2 more hours.
Then, using a large spoon, skim off excess fat covering the liquid in the pot. Now, using 2 large serving forks, gently shred pork/pull apart, (this should be very easy since the pork will be moist and tender), until completely shredded and sauce is absorbed. Make sure to remove any visible chunks of fat while shredding.
Add the last 1/4 bottle and about 1/3 of the new bottle of barbecue sauce, so that the pork is well coated. Add more sauce if needed, then stir and cover.
Allow pork to cook, covered, for 30-60 more minutes on low.
Serve pork on rolls or buns, with cole slaw, (corn, if desired), and extra barbecue sauce on the side.

For Cole Slaw:

Finely chop (shred) the cabbage, then dice into small pieces. Add cabbage to a large mixing bowl, and stir in the onion and carrot.
Add mayonnaise, dressing, salt, pepper and celery seed if using, and stir together. (Cole slaw should be creamy and well-dressed. If needed, add more mayonnaise and or dressing to achieve desired consistency.) Cover and refrigerate for at least one hour or overnight. Serve on or with pulled pork.

http://elizabethshome.com/slow-cooker-pulled-pork-cole-slaw/

Creamy Balsamic Dressing

July 7, 2014 by Elizabeth 2 Comments

Seriously easy, unbelievably creamy. Thick, Creamy Balsamic Dressing is perfect for any green salad. Slightly tangy, with a touch of sweetness, this dressing will upgrade your salads from ordinary, to extraordinary in no time!

Another summer Sunday and another blog post. 🙂 (My goal is to eventually start posting twice a week, but in the meantime, I’m just thankful for each post that makes it up.) I hope you had a wonderful Fourth of July weekend! We did! I’m thrilled to report that we even managed to survive our first week with Andrew back to work. Everyone was happy, fed and clean 😉 On top of that, laundry is caught up, and grocery shopping is done. Slightly tired, yes. Fun, productive week, yes! I will definitely be the first one to agree with everyone who told me that “the transition from one to two kids was much tougher than from two to three”. I mean, life is slightly chaotic now and there is usually a mountain of laundry to be done, but I guess that’s kind of how life with two little ones was anyway. 😉 Add little Charlie into the mix, and it’s just different. More laundry and less sleep, but LOTS more fun. So, all in all, it has been a great week, and such a nice long weekend. I’m just thankful for all of our blessings. Here are a few pictures of our little sweeties this week.

Now, let’s talk about this dressing. I actually stumbled upon the method for this recipe without even meaning to. I’ve been making this dressing recipe (not in its creamy form) for a while. But a few weeks ago, I was in my “creating” mode in the kitchen, and peered over at my Vitamix. “I wonder what would happen if I put my original dressing recipe in the blender and tried to emulsify it? Would it get creamy?” …Elizabeth was curious. (I guess we’ve been reading a few too many Curious George books around here ;)) But, with an idea like that, I figured I HAD to try it. I literally added everything to the Vitamix- vinegar, spices, whole garlic cloves and shallot pieces, and turned it on! It blended everything up in no time! So cool, and such a time saver! Next, I wanted to add the oil, but decided to drizzle it in, in a slow, steady stream. After adding all of the oil, and blending for a few more seconds, you will never guess what appeared! It was like magic! I removed the lid and peered down into the blender…sitting there looking up at me was a thick, creamy, delightful little substance. Did I say creamy? I mean, we’re talking restaurant quality, mayonnaise or sour cream-like thickness, and with only using healthy, extra-virgin olive oil. Totally awesome! Totally delicious! Super-duper eeeeasy! 🙂 I even whipped up a fresh batch this afternoon when we got home from the pool. (Throw ingredients in blender, mix, let chill in fridge. Dressing, done- in 5 minutes flat, or less!)

This Creamy Balsamic Dressing is the perfect addition to your favorite salads!

Creamy White Balsamic Dressing

Total Time: 5 minutes

Ingredients

1/4 cup white balsamic vinegar (or regular balsamic)
2 cloves garlic (sliced)
1/2 medium shallot (sliced)
1 tablespoon dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried dill
3/4 cup good quality extra-virgin olive oil

Instructions

Add vinegar, garlic, shallot, mustard, honey, salt, pepper and dill to blender or Vitamix. Blend for about 30-60 seconds on low, then high speed. Reduce speed to medium and slowly drizzle in olive oil in a slow, steady stream. Blend for a few more seconds until fully emulsified. Stop blending when dressing looks thick and creamy. (Be careful not to over mix, or dressing will thin out.)

Notes

For best results, allow dressing to chill in fridge for an hour before using. Dressing will keep covered and refrigerated for one week.

http://elizabethshome.com/creamy-balsamic-dressing/

Oat Flour Chocolate Cupcakes

June 22, 2014 by Elizabeth Leave a Comment

Moist, rich, fluffy cupcakes, topped with a decadent, chocolate fudge frosting. These Oat Flour Chocolate Cupcakes are seriously good, and shockingly nutritious.

Happy first official Sunday of summer! I can’t believe baby Charlie is 3 weeks old already! He is such an amazing addition to our family. William and James can’t seem to get enough of him and LOVE holding him. We’ve had a lot of fun this week as a family, and have been soaking up every minute of this precious time together. We also had a few bigger adventures this week, including a family shopping trip, and a date night out with Andrew (and of course Charlie, too). To top it off, Andrew even took all three boys this morning and sent me back to bed for a while! (What a little slice of heaven :))

When it comes to eating a bit on the healthier side, chocolate cupcakes are probably the farthest thing from that thought. A few months ago I had an idea to try and come up with a healthy solution to James’ request for “chocolate cupcakes for my birthday!”. I figured that starting well in advance would allow me to perfect them enough before the big day, and incase my idea was a total bust, I’d still have time to do something else. Well, I am super excited to say that since these were such a HUGE SUCESS, we have made quite a few batches over the last couple of months. I even made these again as a surprise birthday dessert for a special friend, and she raved about them!

Theses cupcakes are so soft and chocolatey, and the icing is rich, creamy, and oh so fudgy. We were all licking our fingers and going back for seconds (and thirds… ~~and fourths~~). 😉

Plus, here’s an added bonus, they freeze incredibly well! I actually made a few batches of these right before Charlie was born, and I will confess that we have been enjoying them on a daily basis. 🙂

Save room for dessert, because these Oat Flour Chocolate Cupcakes are sure to knock your socks off! No one will ever suspect that these sweet little bites are actually THIS healthy. Packed with antioxidants and nutrients, these little chocolate cupcakes are definitely something special.

Oat Flour Chocolate Cupcakes

Yield: 52 mini cupcakes

Ingredients

Chocolate Cupcakes:

1 1/2 cups oat flour
1 1/4 cups Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
8 medjool dates, pitted
3 tablespoons warm water
8 large egg whites (1 cup whites)
1 cup fat-free plain Greek yogurt
3/4 cup unsweetened applesauce
1/4 cup plus 1 tablespoon agave
1/4 cup plus 1 tablespoon canola oil
2 teaspoons vanilla extract

Chocolate Frosting:

20 medjool dates, pitted
1 cup warm water
1 teaspoon vanilla extract
1/2 cup Dutch-processed cocoa powder
3 dashes salt

Instructions

Pre-heat oven to 350 degrees.
In a medium mixing bowl, whisk together oat flour, cocoa powder, baking powder, baking soda, and salt, and set aside.
In a blender or food processor, add dates and water, and puree together until mostly smooth. Then add in egg whites, yogurt, applesauce, agave, oil, and vanilla, and blend together until smooth. Pour mixture into large mixing bowl, and whisk in the dry ingredients. Stir until combined. Let batter sit for about 20 minutes before baking, then stir again.
In a mini muffin pan coated with cooking spray, spoon batter into each cup about 3/4 full. Bake for 12-14 minutes, or until a toothpick inserted comes out with just a few crumbs attached. Remove from oven and allow cupcakes to cool in pan for about 10 minutes, then move to a wire rack to cool completely before icing.
For the frosting, add dates and water to blender or food processor. Process until mostly smooth, then add vanilla and whip until completely smooth. Add cocoa powder and salt and process for about one minute until smooth and creamy. Scrape into a bowl and cover with plastic wrap for at least one hour to chill. Then frost cupcakes.

Notes

These cupcakes are great frozen. When frosting them to freeze, allow cupcakes to cool completely, then slice cupcakes horizontally, (removing about 1/3 of the top), spread frosting in the middle and replace top. Once frosted, "flash freeze" cupcakes on a freezer safe plate or baking sheet for about 2 to 3 hours. Then move frozen cupcakes to a ziplock bag or airtight container and store in freezer for up to three months.

http://elizabethshome.com/oat-flour-chocolate-cupcakes/

Pan-Seared Pork Tenderloin with Cherry Apple Chutney

April 13, 2014 by Elizabeth 7 Comments

Juicy, mouthwatering, tender slices of pork, topped with a sweet mixture of apples and cherries. For a gourmet Easter feast, or a quick weeknight meal, this Pan-Seared Pork Tenderloin with Cherry Apple Chutney is an easy and fantastic way to serve pork tenderloin.

Happy Sunday! This week I hit the 32 week (8 month) mark in this pregnancy. Yikes! The weeks are just flying by. There are still so many things to conquer on my to-do list before the new little guy arrives! I’m so thankful that my sister came over this weekend and helped me organize some of the boys’ clothes that have been stacking up. We didn’t get through everything in the clothing department, but at least we made a dent in it, and had a blast hanging out together.

We had such a great time yesterday hunting for Easter eggs and visiting the Easter bunny with the boys. William ran right up to give the Easter bunny a huge hug and sat right on his lap. James, however, was clinging to me for dear life, and couldn’t have been more terrified. (We remember that William did the same thing when he was two, but thankfully he has outgrown that fear.) Maybe James will be more excited next year. After our visit with the Easter bunny, we walked outside in the sunshine and snapped a few family pictures.

I can’t believe Easter is only a week away! If you like to plan ahead like I do, I bet you’re already thinking about what you will be cooking for a wonderful Easter brunch or dinner. This year we are going to have a casual brunch at home just the four of us, after church, and then I’ll be cooking up a fancy little feast for a larger group for dinner at our house. Our menu looks like this: Pan-Seared Pork Tenderloin with Cherry Apple Chutney, roasted tiny potatoes, steamed green beens with toasted almonds, and a green salad with creamy balsamic vinaigrette. Yum!!! For dessert, I’m still deciding between Good For You Mini Carrot Cakes, or Mini Banana Cream Pies. I can’t wait!

Pan-Seared Pork Tenderloin with Cherry Apple Chutney is a great way to celebrate a special occasion or any day. It is quick, easy, and the cherry apple chutney can even be prepared in advance to help save valuable time. Healthy, filling and incredibly delicious. Loved by adults and even the picky little eaters in the family, this recipe is a great crowd-pleaser any night of the year!

Pan-Seared Pork Tenderloin with Apple Cherry Chutney

Ingredients

Pork:

2 medium pork tenderloins
Salt and pepper
1 1/2 teaspoons extra-virgin olive oil

Apple Cherry Chutney:

3 medium sweet apples, peeled and diced
2 cups frozen cherries
3/4 cup water
1/4 cup dry white wine
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon salt
2 tablespoons honey
1 date, minced

Instructions

Trim and remove the silver skin from pork if present. Season all sides of the tenderloins with salt and pepper. Allow pork to sit out at room temperature for 15-20 minutes.
In the meantime,combine apples, cherries, water, wine, cinnamon, allspice, cloves, salt, honey, and minced date in a medium sauce pan. Bring to a boil, then reduce heat to low and bring to a low boil/simmer for about 30 minutes until apples are soft and sauce has thickened.
While sauce is cooking, heat 1 1/2 teaspoons extra-virgin olive oil in a large non-stick skillet over medium-high heat. Sear tenderloins on all sides, making sure to get a nice brown color on each side. Cover, reduce heat to medium-low, and cook, turning occasionally, until almost cooked through. Remove lid, increase heat to medium-high and finish cooking and browning until just cooked through or meat thermometer registers 145 degrees. Remove pork from pan, and place on a clean plate and tent with aluminum foil. Allow pork to rest for about 10 minutes. Move pork to a cutting board and slice into 1/2" thick pieces. Serve sliced pork with warm apple cherry chutney.

http://elizabethshome.com/pork-tenderloin-with-cherry-apple-chutney/

No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote

March 2, 2014 by Elizabeth 2 Comments

Soft, fluffy, oatmeal pancakes, topped with a mountain of sweetened apples, cinnamon and spices. No Butter, No Flour, Oatmeal Pancakes with Warm Apple Compote are the perfect way to start your morning. Heart-healthy and fabulous, this is one breakfast that’s worth waking up for!

Who doesn’t love cutting into a huge stack of thick, warm pancakes on the weekends? I know I sure do! The texture, the taste, the comfort. All rolled up into a cute little pancake. Pile them high, pour on the syrup, top with a little pat of butter, and all is right with the world. Until that sinking feeling in your stomach reminds you that just maybe you should have gone a little lighter on the syrup, or should have only opted for a shorter stack of pancakes. You know how it is, when you look back and regret indulging in a such a tasty morning breakfast.

Well, here’s one pancake recipe that you can feel good about piling high! Grab your plate and stack them up! These No Butter, No Flour, Oatmeal Pancakes with Warm Apple Compote will give you all you need to start your weekend, or your weekday, off on the right foot! They are filled with everything good that your body needs to fuel your morning.

The other night, Andrew and I were talking about our old stomping ground, Atlanta, Georgia. During our conversation, one of our favorite breakfast spots, The Flying Biscuit Cafe, popped into our heads. We sure have a lot of fond memories of that place! I remember going there for dinner one night while I was pregnant with William, and I ordered their amazing Organic Oatmeal Pancakes. Yum! There was also the time that we took my parents there when they were visiting. We had to wait outside for a table for over an hour! (The place is just that good!) As we were waiting, at least we were able to enjoy the lovely weather (that’s one thing that Atlanta has over Michigan for sure!). Great conversation, a beautiful morning, and all of the friendly people passing by. However, we will never forget the one man that was walking by, and decided to loudly comment on my dad’s burnt-orange colored sweater vest. From all the way across the street, he looked at my dad, and shouted, “That’s FABOO!”, and kept on walking. After the man walked away, the four of us were just about doubled over laughing. How funny?!!! Now, whenever we think of The Flying Biscuit, or my dad’s orange vest, we can’t help but think, “It’s FABOO!”.

With a little inspiration from our friends down south, here it is! My totally “faboo” recipe for No Butter, No Flour, Oatmeal Pancakes with Warm Apple Compote.

No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote

Yield: 20-22 pancakes

Ingredients

Oatmeal Pancakes:

2 cups old-fashioned oats
2 cups skim milk
4 egg whites (1/2 cup)
1/2 cup non-fat plain Greek yogurt
2 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil
1 tablespoon agave
1 teaspoon vanilla extract
1/2 cup oat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

Warm Apple Compote:

3 large, sweet apples (gala or fuji) peeled and diced
2 medjool dates, pitted and minced
1 1/4 cups water
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 dashes salt
1 teaspoon fresh lemon juice

Instructions

In a medium, microwave safe bowl, stir together the oats and milk. Microwave for 2 to 3 minutes, until oats are slightly softened. Set aside to cool.
In a large mixing bowl, add egg whites and whisk. Then add the yogurt, lemon juice, oil, agave, and vanilla and stir together.
In a small mixing bowl, add oat flour, baking powder, cinnamon, baking soda, and salt, and stir together.
Add the oatmeal mixture to the wet ingredients and whisk together. Then add the dry ingredients to the oat mixture and stir together using a rubber spatula, until just combined. Allow batter to sit for about 30 minutes to thicken.
While batter is sitting, you can make the compote: In a small sauce pan, combine apples, dates, water, vanilla, cinnamon, nutmeg, and salt. Turn heat to medium, and stir together. Allow mixture to come to a small boil, then turn heat to medium-low. Continue to simmer, stirring often, for about 30 minutes more, until apples are very soft, and the liquid has reduced greatly and looks thick and syrupy. Turn off heat and stir in 1 teaspoon lemon juice, and keep warm.
Lightly coat a non-stick griddle pan or frying pan with cooking spray, and pre-heat over a medium-low burner. Gently give batter one last stir after it has been sitting.
Once griddle is hot, ladle a little less than a 1/4 cup (about 3 tablespoons) of batter for each pancake, onto pan and cook pancakes on one side until small bubbles start to appear, about 3-4 minutes. Gently flip pancakes over and cook until golden brown, about 2-3 more minutes. Serve warm and top with apple compote.

http://elizabethshome.com/butter-flour-oatmeal-pancakes-warm-apple-compote/