Sesame Zoodles

This is a great recipe and vegan! I adapted this from a Rachael Ray recipe I had never tried, but since I really like a lot of her flavor profiles, I knew I’d enjoy it!

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What I love about this recipe is how quickly it comes together! Using zoodles instead of pasta is not only much healthier, but it’s faster too! No waiting for your water to boil, making sure the pasta doesn’t stick and then draining. It’s pretty much a one-pan meal!

I will spiralize whenever I can. I use this one and I prefer it over the others (which yes I have tried a few) because it’s gravity-driven instead of horizontal. It’s just easier to use and it’s dishwasher-safe. When you check out the link, there is a free e-coobook halfway down the page!

 

Screen Shot 2018-05-18 at 7.35.17 PMSesame Zoodles
Serves 4

3 medium zucchini, spiralized into linguine-size zoodles
1 large carrot, grated
1 tablespoon grapeseed oil
1/4 cup tamari or coconut aminos
2 tablespoons tahini
1 tablespoon roasted sesame oil
1/8 teaspoon red pepper flakes
2 garlic cloves, pressed or grated
1/2 teaspoon grated fresh ginger
3 green onions, thinly sliced
1/2 tablespoon sesame seeds

  1. In a small bowl or measuring cup, whisk the tamari, tahini, sesame oil, red pepper flakes, garlic and ginger until smooth. Set aside to let the flavors blend.
  2. In a large skillet, heat the grapeseed oil over medium heat for 1 minute. Add the zoodles and grated carrot and sauté 2 minutes.
  3. Add the sauce and toss to mix. Heat through 3 minutes or until bubbly.
  4. Pour into a serving dish and garnish with the green onions and sesame seeds.

Enjoy!

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Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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What We’ve Been Eating

Bill has been traveling so much lately!  I’m so happy that after this weekend, he’ll be home until the end of July. Then later in fall, he’ll be back on the road again for almost 7 weeks (with stops at home over the weekends). I love and am so thankful that he’s so busy!

Here’s what I’ve been making over the last week…

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This recipe came from the new cookbook, Inspiralized & Beyond. It’s the Sesame Shrimp & Green Beans with Scallion Kohlrabi Rice. This recipe serves 4 but we loved it so much, we ate the whole thing!

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Bill had a guy’s night out so for him, I made Jalapeño Popper Pizzas. As I suspected, they went fast and the gentlemen enjoyed them!

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While he was out with the guys, I had the ladies over and tried another recipe from Inspiralized & Beyond. The girls were a bit unsure at first, but one bite of these BLT Sweet Potato Sliders with Cilantro Lime Avocado May and  they were sold just like I was when I tried them at the book signing!

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This was a recipe I had been dying to try for such a long time and after a long, long story, I was unable to because of the demise of my former waffle iron. Thankfully my older sister surprised me with a new one and I tested this! This Sweet Potato Waffle is from the first Inspiralized cookbook. I LOVED this!  It will definitely make the rotation for breakfast (or dinner when Bill is away!)

 

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Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

 

What’s Going on in June

Pampered Chef offers rewards when you get your friends together for a fun night…whether it be in person or gathering virtually. Are you looking for homemade meal ideas or maybe just a reason to get together with your friends? Combine that with receiving free and discounted products and you have the recipe for success!
Our June hosts will receive:

1. Double rewards when guest sales are $650 or more (U.S. residents only)
2. One Rockcrok 60% off when are guest sales are $200 or more. Hosts can choose one of the following:

3. One-time discount up to 30%
4. 10% year long discount

Contact me today to have your questions answered and to set your date for a fun party and let’s get your kitchen stocked for all of your summer needs!
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Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Sheet Pan Frittata

IMG_2096Sheet pan meals are so popular.  I love this one because you can make it the night before, refrigerate it and then bake it off in the morning!

Plus, it’s so versatile!  Don’t like mushrooms?  No problem… pop on some ham or sausage!  Have cheese-lovers in your house?  Sprinkle on a combination of cheddar and parmesan!  (This version is dairy-free).

Recipes like these are some of my favorites because they are more than recipes… they are guidelines.  You can take the basics of the recipe (the ingredient measurements) and timing and make it whatever you want.

 

Screen Shot 2018-05-17 at 6.16.59 PMSheet Pan Frittata
Serves 12

Base:
1 large russet potato, spiralized
1 egg
2 tablespoons olive oil

Topping:
10 eggs
1/2 cup water
1 cup sliced mushrooms
1/4 cup sliced green onions
1 red bell pepper, spiralized

  1. Heat the oven to 325˚F.
  2. In a large skillet, heat the oil over medium heat until shimmering. Add the spiralized potato and cook, tossing, for 10 minutes.
  3. Meanwhile, in a large bowl, beat the egg. When the potato is softened, add it to the bowl and toss. Lay the potatoes in an even layer in the bottom of a 9×13 rimmed baking sheet and set aside.
  4. Lay the mushrooms, green onions and red pepper over the potato layer.
  5. In the same bowl, mix the eggs and water. Pour over the vegetables and tilt the pan if necessary to even out.
  6. Bake 35 minutes or until set.

Enjoy!

 

SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Strawberry Margarita Quicksicles

In honor of Pampered Chef’s Help Whip Cancer campaign this month, I wrote this *pink* recipe to share with my family and friends!

Who doesn’t like a strawberry margarita and today it’s HOT HOT HOT here so it’s the perfect refresher! If you’re serving this to kids, please omit the tequila and substitute with water.

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When the word “margarita” is used by itself, it typically refers to the classic lime or lemon juice margarita, but when other juices are used, the fruits are typically added as adjectives in the name with lime juice or lemon juice added to give it a characteristic margarita flavor. This one includes the lime flavor.

Did you know the first margaritas were made with brandy instead of tequila? (I know that because Wikipedia told me!) They were remade with tequila instead of brandy, which became popular during prohibition as people drifted south of the border for alcohol.  It also says that the word “margarita” is spanish for daisy.  So when you go to Mexico and order a margarita, do they give you a flower?

 

Screen Shot 2018-05-16 at 3.46.44 PMStrawberry Margarita Quicksicles
Serves 3

2 tablespoons lime juice
1/4 cup water
1-1/2 tablespoons tequila
2 teaspoons sugar
1/2 cup strawberries, quartered (about 5 strawberries)

  1. In a blender or food processor, combine the lime juice, water, tequila, and sugar. Blend until the sugar is dissolved.
  2. Add the strawberries and pulse until the strawberries are pureed but still a little chunky.
  3. Pour the strawberry mixture into the wells of the Quicksicle Maker to the fill line and freeze until set, about 10 minutes.

 

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Some of the links on this page may be affiliate links. Colleen Finley is a independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Chicken Broccoli Braid

IMG_2018This is a classic Pampered Chef recipe that I haven’t had since switching to the GF/DF way of life. After reading through the *beyond* section of Inspiralized & Beyond, it got me thinking more creatively and I wondered how I could use those ideas and make this!

This is going to be a bit different from my normal recipe posts because I’m including step-by-step pictures so you can see how I put it together. Hope it helps!

 

Chicken Broccoli Braid
Serves 8

1 cup broccoli florets, chopped
2 cups cooked chicken, chopped
1/2 cup red bell pepper, diced
2/3 cup mayonnaise
2 teaspoons dill seasoning mix (I use this one)
1 garlic clove, minced
2 small yellow squash
olive oil
additional dill seasoning mix

  1. Heat the oven to 375˚F.
  2. In a bowl, combine the broccoli, chicken, bell pepper, mayonnaise, dill seasoning, and garlic.
  3. Cut the ends of the squash and cut in half lengthwise. Using a mandoline, slice the squash lengthwise into planks that are about 1/8″ thick.  (I use this slicer on the #2 setting).
  4. Place a sheet of parchment paper on a baking sheet. Lay the squash slices end to end crosswise on the pan.IMG_2011
  5. Spread the filling down the middle. Bring the squash ends up to meet in the middle and secure with toothpicks.
  6. Lightly mist the braid with olive oil (I use this sprtizer).  Sprinkle additional dill seasoning over the braid.
  7. Bake 18-20 minutes until the squash is soft and the chicken mixture is heated through.
  8. Remove from the oven and remove the toothpicks. Cut into slices and serve.

Chicken Broccoli Braid nutritionI’m really excited with how this turned out! While it’s definitely not the cheesy-bready-ooey-gooey goodness of the original, it comes in a close second! Plus, this one comes in at 112 calories while the original is 360 so I like this version better!

 

SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!