Can You Believe It? Cauli-Tots -- Recipe

I love cauliflower, but I usually just steam it or eat it raw.  Here is a fun new recipe for Cauli-Tots  from BBB Seed Company,

Smokey Spiced Grilled Cauli-Tots

To make smokey grilled cauli-tots simply cut a head of cauliflower into chunks large enough that they won't fall through your grill.

Microwave them in a bowl for about a minute just to soften them a bit before they hit the grill (unless you like your cauli-tots super crunchy).

Season them up with a little garlic, onion, pepper, and our smokey friend, smoked paprika (and of course cayenne or chili powder is option for a little added kick).

Then, just throw them on the BBQ until they get a nice charred flavor and color. Makes a great side dish!

Enjoy!

Note from Donna:  This is another great candidate for my Spicy Veggie Fry Seasoning recipe that I posted in this blog a couple of days ago. 

Why I LOVE Love Apples (Tomatoes) plus Recipe

I love using tomatoes in my cooking which is evident in how many tomato varieties I have already planted this year.  Here is a great poster from Farmers Market which explains good reasons that you should love tomatoes too!  Followed by a great recipe for Baked Tomatoes Oregano.

Baked Tomatoes Oregano

Prep Time: 15 minutes                   Cook Time: 20 minutes                  Serves: 4



Image from AllRecipes.com



Note:  Ripe tomatoes are baked with Romano cheese, fresh bread crumbs, garlic and herbs.  It reminds me of pizza without the crust!  I love this simple recipe on nights we are grilling.

Ingredients:

4 large ripe tomatoes, sliced ¼ inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
Salt and pepper to taste
1/2 teaspoon dried oregano
1 Tablespoon olive oil
Sprig of basil

Directions:

1. Preheat oven to 400 degrees F.  Coat a shallow baking dish with cooking spray.

2. Place tomato slices close together in prepared  baking dish.  Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano.

3.  Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

4.  Garnish with a sprig of basil.

Nutrition Info: Calories: 110     Total Fat: 5g     Cholesterol: 4mg     Sodium: 103mg
Total Carbs: 14g (Dietary Fiber 3g)     Protein: 3g



My Spicy Veggie Fry Spice - Recipe

Fries are not just for potatoes any more.  Since Tom and I have started growing our own produce, I have discovered you can make "fries" out of all kinds of veggies.  I've used sweet potatoes, carrots, parsnips, and lot of different squashes.  The other great thing about my veggie fries ... is that they are not "fried" at all ... they are baked!! (Taking out TONS of calories and fats).

I like my fries "spicy" so I have come up with what I consider a great seasoning for my veggie creations.

I start off by setting the oven temperature to 425 degrees F. 

The next step is to cut up the veggies (in this case I am using Georgia Jet yams/sweet potatoes).

Then I mix the seasoning which consists of:
1/2 teaspoon fresh ground salt (I use Himalayan Salt)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
1/4 teaspoon fresh ground black pepper

Here is a little time saving tip.  I mix up 3-4 times the amount of seasoning that I need and put it into a shaker bottle.  Not only does it save time when I am trying to make dinner, it also makes it easier to evenly distribute the seasoning over the "fries."

Next I lightly spray the vegetables with an olive oil cooking spray (like Pam), and I shake some of the seasoning onto the veggies.

Pop them into the pre-heated oven and bake for 20-25 minutes (turning once after 10 minutes).

Take out and enjoy.  I like to serve sweet potato fries with light ranch dressing for dipping.

Let me know what you think?

Why I Love Kale + Recipe for Kale Chips

I have never been much of a veggie eater ... brought up on canned corn, peas and green beans with a few potatoes tossed in for good measure.  Since Tom and I have been growing our own vegetables, I have really found many new favorites.  (Nothing tastes better than home grown!!)  Recently I discovered kale ... and below is a chart that shows all the wonderful benefits of that great leafy green treasure!!! (Also a recipe for kale chips!!)

Crispy Kale "Chips"

Recipe courtesy Melissa d'Arabian4 servings.Ingredients

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Herbed Chicken w/Raspberry Balsamic Sauce (Recipe)

I served this for company dinner last night ... and it was a major "hit" with everyone.  I didn't tell them how easy this was to make or that it was only 230 calories. The prep took me about 5 minutes, and it took the chicken about 20 minutes to cook up to the proper temp!!  This is a perfect recipe for a summer dinner.

Herbed Chicken with Raspberry Balsamic Sauce

1       teaspoon       olive oil
1/2    cup               red onions, chopped
1       Tablespoon  garlic, minced
1       pinch            red pepper flakes
1/2    teaspoon      dried thyme OR 1-1/2 tsp fresh thyme
1/2    teaspoon      salt, divided
4      (4-6oz)         boneless skinless chicken breasts
1/3   cup               seedless raspberry preserves (I used low sugar raspberry preserves)
2      Tablespoons Balsamic vinegar
1/4   teaspoon      black pepper

1.  Heat oil in a large nonstick skillet over medium high heat, add onion and garlic and saute 5 minutes.

2.  Sprinkle thyme and 1/4 teaspoon of salt over chicken.

3.  Add chicken to the skillet; saute 6 minutres on each side (or until internal temperature reaches 170 degrees).

4.  Remove chicken from skillet and keep warm.

5.  Reduce heat to medium, add 1/4 teaspoon salt, preserves, vinegar, and pepper to skillet, stirring until the preserves melt.

6.  To Serve:  Spoon sauce over chicken and serve immediately Or return chicken to pan and coat chicken evenly, serve immediately.

Nutritional Information:  (1 serving = 1 chicken breast with sauce)
Calories:  229.1         
Total Fat: 4.1g (Sat. Fat 0.8g)         
Cholesterol:  72.5         
Sodium:  433.5mg
Total Carbohydrates:  21.7g (Dietary Fiber 0.7g, Sugars 14.9g)         
Protein: 24.4g

Notes: 
             1.  If you want a thicker sauce, let it cool slightly before pouring it over the chicken.            
             2.  I am going to try this with other no-sugar preserves to see how it works:  apricot, blackberry, peach.

             3.  This recipe is also diabetic friendly..