Honey.Cinnamon.Greek.Yogurt with Nectarines and Toasted.Walnuts

I'm completely craving nectarines right now.  They are in season --- and so juicy and delicious.  This week will definitely be dedicated to these little guys...

Yesterday at Central Market I was laughing to myself as I literally tested every single nectarine on display for ripeness.  I wanted to eat one immediately vs. wait for it to ripen so I was lightly squeezing every one.  Probably tested like 50 different ones to try to find one what was ripe enough...and was laughing because it reminded me of Jenga!  You know how you lightly tap-tap-tap each block to find the one that moves?  That was me at the nectarine display.

Besides nectarines, my other new kick is Greek yogurt.  I really like FAGE Total 0% that I found at Whole Foods yesterday.  For 1 cup of yogurt it's 120 cal / 0g fat / 20g of protein.  So this morning, I made the following for breakfast:

::Honey Cinnamon Greek Yogurt with Nectarines & Toasted Walnuts::

Just scoop a cup of the yogurt into a bowl --- sprinkle with cinnamon and drizzle with honey (I used sugar free).  Then added fresh, cubed nectarines and chopped walnuts that I quickly toasted on the stove.  Was delicious, healthy, and perfect combination of creamy, sweet, and crunchy.

It can also be made really quickly.  If you know me, you know I'm NOT a morning person.  I'm usually on two-wheels trying to get to work on time while simultaneously eating a bowl of cereal and curling my eyelashes.  I know.  It's terrible.  I've really tried to lock-it up a bit since the great cereal disaster of 2009 (pictured below) and that usually just means forgoing breakfast until I get to work...and get to eat some instant oatmeal out of a styrofoam cup.

However, you can pre-toast and chop the walnuts and dice the nectarine the night before and put the whole thing together quickly.  This was great and easy and delicious.  Hope you enjoy!

Hot.Dog.Challenge.

::Cranberry-Walnut Turkey Sausage Dog::

:with pickled red onions and peppers:

So in an effort to get me to blog more, a friend of mine gave me a culinary challenge: What’s your take on the classic American Hot Dog?


Interesting.


I got excited starting to think about that question and all the different routes I could take. When I think about hot dogs though, the first thing that comes to mind is: Baseball


Maybe because although I probably only average about 1.5 hot dogs a year…they are always at some sports stadium. Wrapped in foil. And the idea of one is usually better than the reality. Or maybe because it’s big news in the Big D right now that Nolan Ryan just bought the Texas Rangers. I’m wondering if because of that, the autographed baseball my dad bought for my sister is worth more? Probably won’t have much impact on the Pete Rose ball he got for me.


So anyways, the following is my culinary twist on an American, summer, hot dog meal. However, I’d like to think I’ve not only made it healthier --- but also a little more interesting.

::Cranberry-Walnut Turkey Sausage Dog with Non-Fried, Paprika French Fries & No Mayo, Creamy Coleslaw::

All the below serves 2 and if you are making the full meal --- prepare in the following order…

::Non-Fried, Paprika French Fries::
[These are are a recipe from my amazing sister Dani and they are seriously delicious]

[Ingredients]

3-5 small red potatoes

Olive oil

Salt

Paprika

Pre-heat oven to 400 degrees. Cut potatoes in half, then into wedges. Add to small mixing bowl and drizzle with olive oil. Mix until well coated. Spread onto cookie sheet. Sprinkle with salt then paprika. Also, feel free to sprinkle with chili powder as well. Put in oven and cook for 25-30 minutes. (No need to move or stir while cooking)

::No Mayo, Creamy Coleslaw::
[The trick is Greek yogurt.  I've been hearing a lot about it 'great source of protein' and wanted to give it a shot.  Seriously tastes very much like normal coleslaw but way less fat.]

[Ingredients]
2 cups of shredded cabbage/coleslaw

3T plain Greek yogurt

1T Dijon mustard

2T vinegar

1T fresh-squeezed lime juice

1T brown sugar

½ t coriander

In small glass/mixing cup dissolve brown sugar with lime juice. Add all ingredients in medium mixing bowl and pour brown sugar/lime mixture over. Stir well then cover and refrigerate.

::Cranberry-Walnut Turkey Sausage Dog::

:with pickled red onions and peppers:

[This is literally amazing.  I impresses myself.  And I'm definitely going to try some other variations.]

[Ingredients]
2 turkey sausage links (I used Jennie-O Italian Hot sausage)

¾ cup coarsely chopped, toasted walnuts

¼ cup dried cranberries

1 red onion

Jar of pepperoncinis

Balsamic vinegar

Bun if desired; your choice…I used Nature’s Own Whole Grain Sandwich Rounds

De-case sausage and put in bowl. Chop walnuts and toast in small skillet, add to bowl of sausage. Add cranberries and ‘knead’ mixing everything together. Re-form into sausage links (3). Cook on grill pan over medium-high heat, coat first with cooking spray. Rotate until all sides are grilled and sausages are cooked through.

While cooking, slice red onion horizontally into thin rings.  Only need roughly four slices.  In a small sauce pan heat drizzle of olive oil.  Separate and add onion rings to pan.  Saute 1-2 minutes until begin to soften.  Add roughly 1/4 cup of pepperoncinis.  Shake in roughly 1 Tablespoon of balsamic vinager...enough to coat.  Stir well...will cook away quickly.

Once every thing is done cooking...plate it all up.  The sausage is seriously amazing even without a bun.  Top with the onion/pepper mixture.  Enjoy!!

Over.A.Month???

I really can't believe it's been over a month since I last posted!  (And even longer since my last 'original' post!)

My two most loyal readers, and fellow bloggers, Sarah and Heather both recently asked me where I'd been.  I told them I've been cooking less and trying to save money (i.e. no lump crab meat) and honestly have just been eating turkey sandwiches and quakes and those aren't blog-worthy!

Then today, as I was enjoying said meal for lunch I realized, "Dang...I make a good lookin' sandwich!"

[Evidence]

The secret lies in toasting the bread and tomatoes and peppers (pictured below) and cheese before putting on all the other good stuff...

I'll post something new & more exciting soon...my traffic count can't take much more of this...

You.Haven't.Made.This.Yet?

I know it's WAY too soon to already be recycling recipes...but I just have to say...this is my best invention so far...and it was completely an invention...

::Turkey Tacos:: + ::Black Bean Salad:: + ::Summer Twist:: = Heaven.

You are going to have to click back to my March archive for the taco/black bean recipes --- but I promise --- so easy and so good.

Then, my Summer Twist referenced above is simply avocado and mango.  I'm utterly utterly obsessed with mango and don't know what I'll do when they go out of season.  I've literally had one a day for probably the past 2 weeks.  BTW, it cracks me up that yesterday was officially "The First Day of Summer".  Dude, it's been summer for months up in Texas.  "First Day of Summer" to me is mid-May --- like when school is out --- that's summer.  Or as soon as it hits 90 degrees --- which may have actually been April down here.  But whether you are just celebrating summer --- or kinda already OVER summer --- make this, eat this, enjoy this.

...so my "mango-a-day" habit got me wondering how good/bad these guys are for ya.  It's basically like eating an apple in terms of calories (130), carbs (35g), fiber (4g), protein (1g); however, it has more sugar (31g vs. 25g) which gives it the glycemic index of a banana (51) vs. the 38 index of an apple.  I don't exactly know what that means...but that's not great.

...one final thought...thanks to Gwen Stefani...literally anytime I write "banana" I hear in my head B-A-N-A-N-A-S!  Literally.  Every time.  Am I the only one?

Apple & Basil.Chicken.Salad.

This is absolutely delicious.  It's a great mayo-free chicken salad.  And took like 15 min to make.  Original recipe came from RealSimple

[Ingredients]
4 boneless, skinless chicken breasts
4 teaspoons salt
1 teaspoon pepper
1/4 cup lime juice (roughly 2 limes)
1 T vinegar
2T brown sugar
4 scallions (or green onions or leeks)
2 granny smith apples, peeled and diced
1/3 cup peanuts, roasted and chopped
2T mint, thinly sliced
1/2 cup basil, thinly sliced

[Directions]
1. Pound chicken to even thinness.  Cut into strips.  Place in large saucepan and add enough water to cover chicken by 1/2 inch.  Add 3T of salt and 1/2 teaspoon of pepper.  Let simmer.  Cook until no pink remains; roughly 8-10 minutes.

2. While chicken is cooking, in a large bowl combine: lime juice, vinegar, and sugar --- stirring until sugar dissolves.

3. Add peanuts to small saucepan and toast --- stirring frequently.

4. Add scallions and apples and toss.

5. Drain and pat chicken dry.  Dice and add to apple mixture, along with peanuts, mint, basil, and remaining salt and pepper.  Toss and plate.

Enjoy!

Southwestern.Breakfast.Bake.

[Back Story]

If you are interested, here is a little back story --- otherwise skip right on down to the recipe.  Where I work, no one has offices.  Not even the owner of the agency.  We all sit in cubes --- some are just significantly larger than others.  Anyways, the cubes are arranged in groups of 8 or so --- which are referred to as "pods".  Well, every Friday my pod takes turns bringing in breakfast.  Given I've been cooking more, they told me my usual fare of Einstein Bagels or Taco Cabana breakfast tacos wasn't going to cut it.

I did some research and came across this casserole recipe on MyRecipes and I liked it because it's on the healthier side --- at least relative to others.  Then I added a few things to spice it up --- and changed the name because the term "casserole" either evokes grandma or Thanksgiving green beans.

[Ingredients]

Cooking spray

12 ounces turkey breakfast sausage (3-4 links)

2 cups milk (I used skim but whatever you have)

2 cups egg substitute (one of those small egg beaters cartons)

3 large eggs

1 teaspoon dry mustard

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground red pepper

16 slices white bread (pretty much a loaf)

1 cup finely shredded reduced-fat extra sharp cheddar cheese

Paprika

[Adds]

What I added:

1 can black beans

1 can rotelle

But you could also add mushrooms, chopped bell pepper, green chilies, chopped onions etc.

[Directions]

1. Heat a large skillet over medium-high heat and coat with cooking spray. De-case sausage and add to pan.  Stir and break sausage to crumble, cooking roughly 5 minutes or until browned.  Doesn't have to be cooked all the way through since will go in the oven.  Set aside to cool.

2. Combine milk and next 6 ingredients (stop at bread) in a large bowl and whisk.

3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, cheddar cheese, and any "adds" to milk/egg mixture, stirring to combine.

4. Pour bread mixture into a 13 x 9 baking dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

5. Remove from fridge and let stand 30 minutes.

6. Preheat oven to 350°.

7. Sprinkle evenly with paprika and bake for 45-55 minutes or until lightly browned and egg is set.  let stand 10 minutes --- then enjoy!

When serving --- top with salsa.  I used my favorite "Joe T's" salsa.  I'm pretty sure it was a hit...