Skillet Potato Recipe | Quick + Easy

This skillet potato recipe has been a staple in my house here lately! It's quick, easy, and super yummy! Plus, it goes with just about everything. Here's how you make it!

 

Skillet Potatoes

Ingredients

• 2.5 pounds potatoes (about 4 large), diced into 1/2 inch pieces
• 2-3 tablespoons pastured lard or other cooking fat
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt

Directions

1. Heat lard or fat of choice in a medium cast iron skillet.
2. Once the skillet is hot, add potatoes and spices. Stir until spices are evenly incorporated.
3. Reduce heat to medium low and cook, stirring occasionally, for about 15 minutes, or until potatoes are cooked through. Serve.

Sarah Moran is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Chili Recipe for the Super Bowl | Smoky and Delicious

A group chili recipe is a must have! Chili is such a warm and cozy food and the perfect thing to have on a cold day or bring to a party. Plus, this chili has a secret ingredient that makes it smoky and extra yummy!

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Smoky Chili Recipe

Ingredients

1 tablespoon cooking fat (pastured lard, grass-fed butter, coconut oil, etc.)

1 medium onion, diced

2 pounds grass-fed ground beef

4 cloves garlic, minced

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon salt

1 chipotle in adobo sauce, minced

(2) 28 ounce cans diced tomatoes

1.5 cups dry kidney beans, soaked and cooked (about 3 cups cooked beans)

1.5 cups dry black beans, soaked and cooked (about 3 cups cooked beans)

1 quart water or beef broth

Directions

1. In a large soup pot, heat cooking fat over medium heat.
2. Add onion to pot and cook, stirring occasionally, until soft and translucent, about 5 minutes.
3. Add ground beef, garlic, spices, and salt and cook until beef is browned.
4. Add chipotle in adobo sauce, diced tomatoes, beans, and water/broth to pot and stir to distribute ingredients. Bring to a simmer and cook, partially covered, for 30 minutes.
5. Serve chili, with toppings if desired.

The Kale Recipe You NEED to Know

 

Kale has gotten quite the reputation as a super food, but if you don't know how to prepare it you might end up with something tough and bitter. In this video I'm showing you my favorite way to prepare and eat kale that can be the base for whatever kind of kale salad you want to make. You can eat it as is or dress it up however you like.Kale has gotten quite the reputation as a super food, but if you don't know how to prepare it you might end up with something tough and bitter. In this video I'm showing you my favorite way to prepare and eat kale that can be the base for whatever kind of kale salad you want to make. You can eat it as is or dress it up however you like.

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Massaged Kale Salad

Ingredients

2 bunches kale

1 teaspoon salt

1-2 tablespoons lemon juice (or other acid such as apple cider vinegar or red wine vinegar)

1 tablespoon extra virgin olive oil

Directions

1. Remove kale from stems and rinse to remove any dirt. Allow kale to dry.
2. Add kale to a large bowl with 1 teaspoon of salt and 1 tablespoon of lemon juice.
3. Massage kale for about 5 minutes. The kale should wilt and become less bitter. Add extra lemon juice if needed (some tougher varieties of kale may require more acid to break down).
4. Add 1 tablespoon extra virgin olive oil to kale and toss to distribute.
5. Serve as is or add other toppings as desired.

Corn on the Cob Without a Grill

 

Corn on the cob is a classic summer food, but what do you do if you don't have a grill? I myself was faced with this problem and I've found the perfect solution : roasting in the oven. By using this method, you can still have great tasting corn on the cob without a grill.

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Oven Roasted Corn on the Cob

Ingredients

Corn on the cob, husks and silk intact

Directions

1. Preheat oven to 350°F.
2. Trim excess husk and silk from top of corn cob with kitchen scissors. Remove any loose pieces of husk.
3. Place corn in oven, directly on rack and cook for 30 minutes.
4. Remove corn from oven and allow to cool enough that you can remove the husks and silks.
5. Serve and enjoy!

Asparagus Frittata | Mother's Day Recipe

Mother's Day is right around the corner and what better way to celebrate your mother than a delicious homemade meal! This frittata is simple and quick to make and uses one of my favorite spring foods: asparagus.

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Asparagus Frittata

Ingredients

2 spring onions, white and green parts thinly sliced

1 pound asparagus, trimmed and cut into 1.5 inch pieces

8 large eggs

1/2 teaspoon salt

pepper to taste

Butter or other fat for cooking vegetables and greasing cast iron skillet

Directions

1. Heat butter or fat of choice in a skillet over medium heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Remove cooked onions from pan and set aside.
2. Add more butter to your skillet and cook asparagus until crisp tender and bright green, about 5 minutes. Remove cooked asparagus from pan and set aside.
3. Add eggs, salt, and pepper to a large bowl and whisk thoroughly.
4. Add cooked onions and asparagus to the beaten eggs and mix until everything is evenly distributed.
5. Grease a cast iron skillet with butter, lard, coconut oil or other fat and heat over medium high heat. Add egg and vegetable mixture to the hot skillet and turn heat down to medium low. Cook until the edges of the frittata are set and pull away from the skillet, about 10 minutes. The center of the frittata will still be liquid at this point.
6. Set your broiler to low and place the skillet directly under the broiler. Cook until the frittata is cooked through and the top is golden brown, about 3-5 minutes. Watch closely during this stage to make sure that the frittata doesn't accidentally burn.
7. Remove frittata from oven, allow to cool slightly, slice, and serve. I like to cut mine into 8 slices.

What I Ate #2 | Healthy Dinner Ideas

If you're curious as to what exactly a dietitian eats or just need some healthy dinner inspiration, this one's for you. I'm sharing some recent dinners from my table and giving you all the yummy details. Who says healthy food can't be delicious?

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Buying Half a Hog

Tomato soup recipe from Entertaining with Beth

Red Onion Pizza with Balsamic Reduction

If you want delicious homemade pizza, you've got to try this topping combo. Diced red onion gets cooked down into yummy caramelized bites and the whole thing is topped with a balsamic reduction that takes this pizza to the next level. [x_video type="16:9, 5:3, 5:4, 4:3, 3:2" m4v="" ogv="" poster="" hide_controls="" autoplay="" embed='' no_container="true"]

Red Onion Pizza with Balsamic Reduction

Ingredients

1/2 medium red onion, diced

1/4 cup balsamic vinegar

You favorite pizza dough, pizza sauce, and cheese combination

Directions

1. Roll out your pizza dough and top with sauce and 2/3 of you cheese.
2. Sprinkle diced red onion on pizza and top with remaining 1/3 of cheese.
3. Cook pizza according to your crust instructions and set aside to cool.
4. Heat balsamic vinegar in a small pot over medium heat.
5. Once vinegar comes to a simmer, stir frequently until the vinegar is reduced by half, about 5 minutes.
6. Drizzle balsamic reduction over pizza, slice, and enjoy!

Recipe: Buffalo Chicken Salad

This simple recipe has become a staple in my house. With only 4 ingredients and minimal prep work, this Buffalo Chicken Salad is easy, healthy, and delicious. [x_video type="16:9, 5:3, 5:4, 4:3, 3:2" m4v="" ogv="" poster="" hide_controls="" autoplay="" embed='' no_container="true"]

I feel a little silly writing out the recipe just because it's so easy, but I suppose this dish deserves the same love as all of the others, so here it is. :D

Buffalo Chicken Salad

Ingredients

Lettuce

Cooked chicken, sliced

Homemade Ranch dressing

Hot sauce

Directions

1. Wash, dry and tear lettuce to desired size.
2. Arrange lettuce on a plate or in a bowl and top with chicken.
3. Add Ranch dressing and hot sauce to taste.

Recipe: Vegetable Chickpea Soup

This soup is perfect for the transition between winter and spring. It's on the lighter side of things, but is still comforting and warm while you wait for the weather to make up it's mind. It all comes together quickly without any sacrifice in flavor thanks to homemade broth. If you still haven't tried to make slow cooker stock, you gotta do it! It's super easy, requires very little active time, and is a great way to stretch your food dollars. Plus, it tastes amazing and gives this fast dinner the flavor of something that's been cooking away all day long.

Ingredients

2 tablespoons olive oil

1 large onion, diced (avoid onion tears with this tip)

3 cloves garlic, minced

1 lb carrots, sliced on a bias

4 large ribs of celery and their greens, chopped

28 ounce canned diced tomatoes

1.5 cups cooked chickpeas

1 teaspoon dried thyme

1/2 teaspoon salt

Freshly ground pepper

10-12 cups homemade vegetable or chicken broth (I usually end up with around 11 cups when I make slow-cooker stock)

Directions

1. Heat oil in a large soup pot over medium heat. Once oil is hot, add onions and cook, stirring frequently, until translucent, about 3-5 minutes.
2. Add garlic to the pot and cook for 30 seconds, stirring constantly.
3. Add carrots and stir to incorporate. Cook for 2-3 minutes. Repeat with celery.
4. Add chickpeas, thyme, salt, pepper, and tomatoes and stir to distribute all of the ingredients evenly. Add vegetable or chicken broth to the pot and cover.
5. Bring the soup to a boil, and then reduce the heat to simmer until the vegetable are crisp tender, about 15 minutes. Be sure to stir the soup well when serving, so all of the chickpeas don't end up at the bottom of your pot.

If you make this, be sure to send me a picture on Facebook, Twitter, or Instagram! And don't forget to share it with your friends!

Recipe: Feta Red Onion Frittata

Frittatas are one of my favorite dinners because they are quick, easy, and can be adapted to your tastes or whatever you happen to have on hand. Plus, the leftovers can serve as breakfast, making it the ultimate when it comes to versatility. In this version, I combine caramelized red onion with feta cheese, giving a little hint of sweet and salty in each bite.

Feta Red Onion Frittata

makes 4-6 servings

Ingredients

2 teaspoons coconut oil, plus more for greasing cast iron skillet

1 medium red onion, sliced into half-moons

8 large eggs, beaten

1/3 cup crumbled feta cheese

1/2 teaspoon salt

Freshly ground black pepper to taste

Directions

1. Heat 2 teaspoons of coconut oil in a medium-sized pan and heat on medium heat. Add onions to the pan and stir occassionaly, breaking the slices into slivers as you go, until the onions are caramelized, 5-10 minutes. Once cooked, allow the onions to cool while you prepare the rest of the ingredients.
2. In a large bowl, combine the eggs, feta, salt and pepper, mixing until all ingredients are evenly distributed.
3. Grease a cast iron skillet with coconut oil (the amount you need will depend on how well seasoned your skillet is to start with) and heat on medium-high heat.
4. Once the skillet is ready, add the cooled onions to the egg mixture and stir to incorporate. Pour the finished mixture into the heated skillet. Then, turn the heat down to medium-low and pre-heat your broiler to low.
5. Cook the frittata on the stove-top until the edges are set and pull away easily from the skillet, about 10 minutes.
6. Transfer the skillet to the oven and place directly below the broiler. Cook for 2-3 minutes, or until the top is browned and the frittata is cooked through when tested with a knife. Be sure to keep a close eye on it because things can go from browned to burnt pretty quickly.
7. Allow the frittata to cool for 5 minutes, cut into 8 slices, and serve.

Recipe: Massaged Kale Salad with Apples and Carrots

Kale can be a scary vegetable for a lot of people. It's quite tough and bitter, which aren't exactly crowd-pleasing traits. However, as massaged kale salads have become trendy in the past couple years, many have realized that this little step of rubbing the kale down can make a big difference in both the texture and flavor departments. Now, kale is never going to be like a spring green, because it isn't! Rather, it's hearty and much more substantial, which is exactly what we need this time of year. As a bonus, this salad holds up well in the fridge, unlike more delicate greens. At our house, we've been doing a lot of kale salads, so I thought I would share a recent creation with you. Strangely enough, Lisa Leake over at 100 Days of Real Food recently put up a similar recipe , so, if you want a slight variation on the same idea, be sure to check out her recipe for Kale and Apple Salad as well.

Massaged Kale Salad with Apples and Carrots

makes approximately 4 servings

Ingredients

1 large bunch kale, ribs removes and torn

2 tablespoons red wine vinegar

1/4 teaspoon salt

1 tablespoon olive oil

1 sweet apple, chopped

1 large carrot, cut into matchsticks

1/4 cup chopped pecans

1/4 cup crumbled blue cheese

Directions

1. Add chopped or torn kale to a large bowl, along with the red wine vinegar and salt. Massage the kale until it is tender, about 5 minutes. You should see some liquid being released from the kale and it should also reduce in size.
2. Add the oil, apple, carrot, pecans, and blue cheese to the kale and toss to combine.

Thanksgiving Recipe Round-Up

With Thanksgiving only a couple weeks away, those of you who are hosting are probably working on your menu for the day. It can be a little overwhelming, so I've pulled together some of my favorite recipes to share. They all call for real, whole food (of course) and are also delicious!

1. The Bird. I've been making my turkey using this recipe for a few years now and it is always a big hit. Citrus in the cavity, plus frequent basting, results in moist breast meat and crazy good flavor. Use your own homemade chicken stock if you have it and try making the gravy with whole wheat flour instead. And, if you do happen to splurge on the white flour, I won't tell. It is a holiday after all. :)
2. Green Bean Casserole (minus the junk). This is actually a recipe for homemade cream of mushroom soup to use in any recipe that calls for the canned stuff. Try it this year in your favorite green bean casserole recipe! If you're in the market for a new version, Lisa posted one that doesn't use this cream of mushroom replacement just yesterday. I haven't had time to try it myself (obviously), but I thought I would add it in for anyone who is interested (Lisa's Green Bean Casserole).
3. Roasted Veggies = Delicious. You guys know this is my go-to preparation for any vegetable. It's simple and quite the crowd pleaser. Plus, it's flexible depending on which veggies are available at the market that week or the preferences of your guests.
4. Massage That Kale. This basic tutorial on how to make a massaged kale salad can be a great jumping off point. Start with the kale and then add in any toppings that you and your guests like. If you want, you could make a toppings bar so each person can make their own personal creation.
5. Have A Biscuit! I make these whole wheat biscuits all the time. If you want something more interesting than a plain biscuit, there is a recipe for cheddar garlic biscuits as well!
6. Cheesy Goodness. For many, mac and cheese is a must have at any holiday or family get together. I'll be honest, I haven't tried this recipe myself for the simple fact that I hate macaroni and cheese. However, everything this woman posts is good and I couldn't leave it off the list since I know it is something that so many people love.

I hope you find any or all of these recipes to be a nice addition to your Thanksgiving spread. They just go to show that you can enjoy all of your favorite foods if you skip the chemicals and go for the real thing! Happy eating!

Recipe: Beef and Bok Choy

This is a simple one-pot recipe that comes together quickly on a busy night. Bok choy can come in a variety of sizes, so feel free to substitute several of a smaller variety for the large one I used, if you like. Whatever you can find will work. There is some residual liquid in the pan after cooking, but not enough to make this a soup. We ate this dish out of bowls with spoons, but you could also serve it over rice, quinoa, or any other grain of your choice.

Beef with Bok Choy

makes makes 4-6 servings

Ingredients

2 pounds ground grass-fed beef

1 teaspoon paprika

1/8 - 1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large onion, chopped

2 cloves garlic, grated or minced

1 large head of boy choy, sliced into 1-inch ribbons (about 15 cups)

3 tablespoons soy sauce or tamari

Directions

1. Heat a dutch oven or large skillet over medium high heat. Once hot, add ground beef and brown, about 10-15 minutes.
2. Reduce heat to medium and mix paprika, cayenne, salt, and pepper into browned meat.
3. Add onion and cook until softened, about 5 minutes.
4. Add garlic and cook until fragrant, 30 seconds to 1 minute.
5. Add bok choy in batches, waiting until it is slightly wilted to accommodate more of the vegetable. Use tongs to distribute the leaves throughout the beef.
6. Once all of the bok choy has been added to the pot, stir in the soy sauce, cover, and cook until the bok choy is completely softened, 5-10 minutes depending on the toughness of the bok choy ribs.

What We Ate: 10.14.13

So today's post was supposed to be a cookie recipe. However, as I was working on it this weekend, this happened:

Needless to say they are not blog-ready yet.

So, instead, I thought I would share a yummy eggplant recipe with y'all that I recently found. Now, eggplant is not a favorite in our house, mostly because it's hard to find eggplant recipes out there that are any good. There are a few, but most of them fall into the "edible" category. If you watched my farmers market haul, you know that we had quite a few eggplants to use up. I just had to figure out what to do with them.

This week, while I was planning our meals, I had no idea how I was going to incorporate the rest of that eggplant. I turned to my trusty friend, the Google, and, with a quick search, came across my most favorite eggplant recipe ever. It's Eggplant Parmesan Rollatini and it is incredible! Eggplant slices stand in for pasta, are filled with cheesy goodness, and covered in tomato sauce and more cheese. I've seen lasagna made with zucchini slices, so I'm not sure why I didn't think to use eggplant in this way before.

This is great for those who aren't huge pasta fans (me and Jasen), anyone who needs to count carbs, or any vegetarians out there.  Even if you don't fall into one of those categories, it's tasty, satisfying, and is another way to enjoy those veggies. This is something that is going to become a permanent member of our dinner rotations fo sho. Try it! I know you're gonna love it!

Are you an eggplant fan? Have any great eggplant recipes? Share in the comments below!

Recipe: Cucumber Tomato Salad

This easy summer salad has been a go-to for us for the past couple weeks. We most often eat it with falafel. With only 5 ingredients and minimal preparation, it makes a yummy addition to any meal and a great choice for a summer partay. As a side note, you don't have to seed the tomato if you don't want to (or feel like it), it just helps to reduce the liquid in the finished product. If you do decide to go ahead with the seeding, don't throw that stuff away! You did pay for it after all and it is delicious. We usually collect it in a bowl, add a little salt and pepper, and then fight over who gets to eat it.

Cucumber Tomato Salad

makes 4-6 servings

Ingredients

2 large cucumbers, diced

3 large tomatoes, seeded and diced

1 medium red onion, sliced into half-moons

Salt to taste

Directions

1. Combine all ingredients in a bowl and toss to combine, making sure the onion sections separate from one another. Serve immediately or refrigerate for later.

My favorite knife

Sarah Moran is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Tomato Corn Frittata

Frittata is a simple and versatile dish that can be changed and adapted depending on what you have on hand. This version combines two staples as synonymous with summer as shorts and sandals: sweet corn and fresh tomatoes. Using cooked corn (grilled, roasted, or boiled will all work) makes this great for reinventing cook-out leftovers. Use whatever tomatoes are your favorite, but I prefer a mixture of large and small to make sure I fill in every nook and cranny with juicy goodness. Serve it with a side of zucchini or other summer vegetable and you've got a quick and easy dinner that celebrates the bounty of this season.

Tomato Corn Frittata

makes 4-6 servings

Ingredients

2 ears sweet corn, cooked and kernels cut from cob

1 slicing tomato, assorted cherry tomatoes, or a mixture, thinly sliced

1-2 jalapenos, seeded and diced

8 pastured eggs

1/4 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Organic butter, coconut oil, or olive oil for greasing the skillet

Directions

1. Whisk eggs in a large bowl. Then, add feta, corn, jalapeno, salt, and pepper to beaten eggs and mix until all ingredients are evenly incorporated.
2. Grease a cast iron skillet with your fat of choice, making sure to coat the walls of the skillet as well, and heat on medium-high heat.
3. Once pan is hot, add in egg mixture and turn heat down to medium-low.
4. Quickly add sliced tomatoes in an even layer and sprinkle Parmesan cheese on top.
5. Cook eggs on stove-top for approximately 10 minutes total, or until the edges are set and easily pull away from the sides of the pan.
6. Place pan directly under preheated broiler for 2-3 minutes, or until the top is caramelized and the frittata is cooked through when tested with a knife. Be sure to keep a close watch on it because it can burn easily if left under the broiler too long.
7. Allow frittata to cool for 5 minutes, cut into 8 pieces, and serve.

Recipe: Slow-Cooker Butternut Squash and Chickpea Soup

Goodness knows I love the slow cooker. Every time I come home to a house full of delicious smells and dinner ready to eat, I'm in heaven. However, I never use it as much as I should. In my effort to better utilize this incredible tool, I came up with this soup that is perfect for warming up on a fall or winter night. Ingredients can be prepped the night before so, in the morning, you can just toss everything in the pot before you head out the door. Use it as a side dish/first course or as your main meal.

Slow-Cooker Butternut Squash and Chickpea Soup

makes 6-8 servings

Ingredients

1.5 cups dried chickpeas or approximately 2 cups cooked

1 medium onion, chopped

1 teaspoon coconut oil

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

28 oz canned diced tomatoes

1 teaspoon cumin

1/2 teaspoon curry powder

1/2 teaspoon chili powder

1/2 teaspoon tumeric

1/2 teaspoon salt

1/2 tablespoon fresh ginger, minced or 1/2 teaspoon ground ginger

3-4 cloves garlic, minced

3 cups vegetable stock

Directions

The night before!

1. If using dried chickpeas, place in a bowl, cover with water, and soak overnight in refrigerator.

2. Heat coconut oil in small skillet over medium heat. Add onion and cook until browned. Remove from pan and refrigerate.

3. Prep all other ingredients, including chopping and measuring, and store accordingly overnight.

In the morning:

1. Add all ingredients to slow cooker and cook on low heat for 8-12 hrs, or until chickpeas are soft. Serve and enjoy!

Recipe: Roasted Eggplant and Chickpea Stew (and an update!)

Today's recipe celebrates some of the best veggies of summer that won't be around much longer. I figured it's time to give them a nice farewell as we start to move closer to fall. But, first things first, I wanted to give a little update about what I've been up to. Over the past few weeks I've been in the process of preparing, moving, and getting settled for my dietetic internship. Yippee! I'm super excited for what the year has in store and know that I'm going to learn so much during that time. I just can't wait to get started! Also, I somehow misplaced my camera in the move, so, until I find it, we're going to be working with cell phone pictures. Not the best, but do-able. Now, back to the recipe. First, I have a confession: I messed up when I made this. You see, I am a severe onion-crier. I've read that cold onions don't make your eyes tear up as much, so I usually put however many onions I need in the freezer when I start cooking and save them to chop last. Well, this time around, I totally forgot the onions in the freezer, so I had two frozen onions and no onions in the oven. Oops. However, the end product still tasted incredible and I'm sure it tastes even better if the onions are included! This veggie packed, vegan dish uses flavor packed basil and cilantro to season some summer super stars, including eggplant and tomatoes. They all bake together to create a delicious dish that has definitely made itself a place on my list of favorite recipes.

Roasted Eggplant and Chickpea Stew

adapted from Local Flavors by Deborah Madison

serves 4-6

Ingredients

1.5 pounds of waxy potatoes sliced 1/2-inch thick

2 large red or yellow bell peppers

Olive oil

1 cup packed basil leaves

1 cup packed cilantro leaves

3 large cloves garlic

3 tablespoons olive oil

1/2 teaspoon ground cumin

2 large onions, peeled and cut into eighths

1 pound eggplant cut into 3-inch x 1-inch wedges

2 or 3 large meaty red tomatoes, seeded and diced

1.5 cups cooked chickpeas

Salt and pepper

Directions

1. Preheat the broiler. Prepare a steamer basket by bringing water in lower-pot to a boil. Steam potatoes until fork-tender.

2. Halve the peppers lengthwise, press to flatten them, then brush with olive oil. Broil, cut side down, on a baking sheet until blistered but not charred. Stack them on top of one another and set aside to steam. When cool, remove the skins and cut the pieces in half, Set the oven temperature to 350°F.

3. Coarsely chop the basil, cilantro, and garlic, then puree in a small food processor with the olive oil, cumin, and 1/2 teaspoon salt.

4. Toss all the vegetables with 1 teaspoon salt, pepper to taste, and herb mixture. Using your hands, rub the herb mixture into the vegetables, especially the eggplant, then add the chickpeas and toss once more. Transfer everything to a large casserole dish. Rinse out the herb container with 1/2 cup water and pour it over all. Cover tightly with foil and bake for 1.5 hours. Remove the foil, brush the exposed vegetables with the juices, and bake for 20 minutes more. Let cool for at least 10 minutes before serving. Serve alone or over brown rice, whole wheat couscous, or quinoa.

Recipe: Tabouleh, A Family Favorite

While I love creating my own recipes, I'm equally enthusiastic about finding great recipes from others. Today I want to share a favorite at my house, tabouleh. This  is a dish from the Middle East which highlights an herb often relegated to a garnish, parsley. I love this dish because it is quite versatile. It can be served warm or cold (as suggested in the recipe) and can be upgraded to a main dish with the addition of chicken or chickpeas. Even better, it is my 15-year-old brother's favorite meal. This would also be a great option to take to a cook-out or picnic.

Tabouleh

from The Food You Crave by Ellie Krieger

Ingredients

1 cup bulgur wheat

1.5 cups boiling water

2 medium ripe tomatoes, diced (about 2 cups)

1 large cucumber, diced (about 2 cups)

1/2 cup diced red onion

2 cups finely chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint

3 tablespoons olive oil

1/4 cup fresh lemon juice

1 teaspoon finely grated lemon zest

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Directions

Place the bulgur in a large heatproof bowl. Pour the boiling water over it, stir, and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint.

In a small bowl, whisk together the oil, lemon juice and zest, cumin, salt, and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or up to a day stored in an airtight container. Serve chilled.

Recipe: Memorial Day Edition! Yogurt Marinated Chicken and Vegetable Kabobs

I'm happy to say that grilling season is officially here! The sun is shining, the pools are open, and everyone wants to do some outdoor cooking. One of my favorite things to make on the grill are kabobs. Not only do they cook quickly, but they are quite versatile and make it easy to create a large spread with something to please every palate. I like to make mine using a product called the Fire Wire. The long wire allows you to pack lots of food on to one skewer and they have a handle at the end that you can grab with your hand (burn-free) when it's time to flip. They are also nice if you have a round grill because you can snake them around, giving you a much more efficient use of the cooking space. I find they work better with meats than veggies, as the vegetables tend to spin around when it's time to flip, but it's still doable.

Now for the food! I cooked chicken, zucchini, yellow squash, red bell peppers, red onion, and pineapple. The pineapple was cubed and grilled au naturale. For the veggies, I brushed them with a little olive oil and sprinkled with salt and pepper. Both simple and simply delicious. The chicken was cubed and marinated in a mixture of yogurt and spices which gave it lots of moisture and great flavor. Try this out at your next cook-out or for dinner with the family and you won't be disappointed. I know I"ll be making it all summer long!

Yogurt Marinated Chicken Kabobs

serves 2-4 people

Ingredients

1.25 lbs boneless, skinless chicken breast, cubed (thighs would also work, if you prefer)

1/2 cup organic, plain yogurt

Juice of 1/2 lemon

2 cloves of garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon salt

Pepper to taste

Skewers

Directions

1. Combine yogurt, lemon juice, garlic, cumin, chili powder, salt, and pepper in a bowl or measuring cup and mix thoroughly.

2. Place chicken in a shallow dish or large plastic bag and add yogurt mixture. Mix well to ensure the marinade is completely incorporated. Cover (or close the bag) and refrigerate for 3-6 hours.

3. Prepare your grill and heat on medium-low. When chicken is done marinating, remove from refrigerator and put on your favorite skewers. If using wooden skewers be sure to soak them in water for 30 minutes before adding the chicken and fill them completely, limiting the amount of exposed wood. This will help prevent a flaming skewer or the skewer burning and breaking into pieces.

4. Place chicken skewers on hot grill and cook, flipping once. A good rule of thumb it not to flip the meat until it pulls away from the grill freely. Don't be the person that moves the food around constantly. Place it on the grill and be patient. The results will be much better, I assure you.

5. When chicken is cooked, remove from grill and serve with grilled vegetables.

What is you favorite food to grill in the Summer? Tell me in the comments below! : )