Banana "ice cream"

photo from examiner.com

My son decided to put a whole bunch of bananas in the freezer. With the peels on. I didn't want to let them thaw out totally to peel them because they would be completely mushy. So, I let them sit on the counter for about 10 minutes and took the top layer off with my hands and then used a knife to peel the rest. Anyway, if you are going to freeze bananas on purpose, you should peel them first. :)

I didn't want the bananas to go to waste, and while thawing them out and making banana bread is a good idea, I wanted something different. I had remembered seeing an idea for making banana ice cream in the blender so, I decided to try my own version of that. The results were very yummy. Here's what I did...

Put 3 frozen, peeled bananas in a blender. If they are sliced, even better.

Add a splash of coconut milk (approx. 1/8 of a cup or more, depending)

blend away.

This works best if you have a fairly powerful blender. My blender has a "snow" setting so, it crushes ice and frozen fruit very well. You may have to stop your blender and stir a little bit in between. Add more coconut milk until the consistency is to your liking. It should be almost like a soft-serve ice cream consistency.

There you have it. Quick, easy, sugar free, dairy free, gluten-free...and yummy!!

Give it a try and let me know if you do!!

*This post is linked to Pennywise Platter over at The Nourishing Gourmet!

{Food} What's For Dinner?

Image via Esquire.com

I love breakfast for dinner! Actually it's not just me, my whole family likes it. We like breakfast for breakfast, too...and lunch. Heck, we can eat it all day. Tuesday nights are usually our Breakfast for dinner night. Sometimes my husband makes it, sometimes I make it. It's me tonight. I decided I was in the mood for french toast.

I make gluten-free french toast for me and regular for the family. Why, you might ask? Well, gluten-free bread is rather expensive and is a bit easier on the pocketbook when used sparingly and the rest of the family can eat gluten so, why not? I try to be careful about cross-contamination.

This is my go-to french toast recipe. Occasionally, I will use this one from Alton Brown which is very similar. In fact, I don't really use a recipe anymore because it's in my head but, this one is a favorite. I've also added a few different things to it as well.

So, without further ado, I present the gluten-free french toast recipe. If you are not gluten-free, try it with Challah bread or brioche....apparently it is divine. :)

Gluten- Free French Toast

adapted from Betty Crocker's New Cookbook

What you'll need...

3 eggs

3/4 C. milk

1 Tbsp. Honey

1/4 tsp. vanilla

1/8 tsp. salt

1/2 tsp. orange zest

8 slices of your favorite gluten-free bread (mine is Udi's)

Here's what you do...

Beat the eggs, milk, honey and salt with whisk until smooth. Heat your griddle or pan over medium heat. Melt butter in pan or spray with cooking spray. (I prefer butter). Dip your bread into the egg mixture and place on griddle or pan. Cook 3-4 minutes per side or until golden and egg is cooked.

That's it. Serve with butter and syrup. Sometimes I roast apples to go on top and that is delicious as well.

For an extra special treat, try this Chocolate Stuffed French Toast, which would've been perfect for Valentines day! Oh well, maybe next year.

Do you like breakfast for dinner? What's your favorite?

{Food} The Best Salad Ever.

When we went home for Christmas, my sister-in-law made this amazing salad that I am now addicted to. It is so easy to throw together and is very adaptable. There is actually no set measurements so, I pretty much just eyeball it. If you get all of your chopping and steaming (for the broccoli) done ahead of time, it's even quicker!

Here's what you need...

Mixed greens (baby spinach is great or whatever you like)

chopped fresh tomatoes

corn (frozen, thawed or canned)

finely chopped red onion

steamed broccoli florets

fresh or dried dill

Here's what you do...

Put greens in a bowl and layer with the veggies.

Sprinkle with chopped fresh dill or dried dill (I LOVE dill)

Pour vinaigrette over and mix well, or serve dressing on side.

Here's how to make the dressing...

Vinaigrette's are very easy to make if you remember this simple ratio. 3:1

that is 3 parts oil to 1 part vinegar. So, if you use 3/4 C. of olive oil, you will use 1/4 cup of vinegar. See? very easy.

So, here is what I do. I use 3/4 C. of Extra Virgin Olive Oil, 1/4 C. of red wine vinegar.

Pour into a jar and shake, shake, shake.

Then, add a clove or two of chopped garlic (if you like garlic)

a squirt of honey.

a pinch or two of salt.

a dash or two of pepper

a squirt of dijon mustard.

shake, shake, shake.

taste it with a lettuce leaf and adjust to your liking.

That's it. When you use the 3:1 ratio, you can make endless vinaigrette variations. It's kind of fun.

This salad is delicious as a main dish with chicken or salmon and terrific with cooked brown rice or quinoa! (love quinoa)

Please Enjoy. {smile}

In other news...My son is sick again. (boo) I don't like when my kiddos are sick, especially on their birthday. At least he made it until we gave him his new bike and he blew out the candles on his birthday cake. Sadly, he did not eat his cake. I've saved some for him when he gets better. Let's hope it's soon.

Food For The Big Game (day 4)

Tomorrow is the Super Bowl. We are not die-hard football fans around here so, I basically use the Super Bowl as an excuse to throw a party. I love having people over to my house and making them food. It's fun. So, tomorrow we will have a Super Bowl party. If you live nearby, come on over!

Food is, of course a huge part of Super Bowl Parties, at least in this house. I will be making chili and cornbread and others who are coming will be bringing desserts, snacks and drinks, just something to contribute.

Here's some yummy recipes for you just in case you are wondering what to make for the BIG game!

White Bean Chili

The Best Gluten-Free Cornbread

Quick and Easy Dip

Ratatouille Pizza

Easy Salsa

We have a busy weekend planned and Monday is my son's 7th Birthday so, it's going to be a fun next couple of days.

P.S. Out of loyalty to my dad and the rest of my family, I will be proudly sporting my black and gold. Go Steelers! (no haters, please) :)

What are your plans for the Super Bowl?....and please share food details, if any! :)

Quick Coffee Tip!

It's no surprise, I love coffee. I feel like the winter cold drives me to drink more than usual.

I especially love holiday coffees but, they can be quite expensive.

Years ago a friend of mine let me in on a little coffee secret she had. She would sprinkle cinnamon in her ground coffee before she brewed it, and voila! Cinnamon coffee. It is divine. Over the years I've experimented with different spices and have come up with some fun combinations. Here's what you do...

Put your desired amount of ground coffee into the filter in your coffee maker. Sprinkle your desired spices on top of the coffee and brew. That's it.

A couple of quick notes. You definitely do not want to use a lot of spice or it may clog your coffee maker. Also, you want the flavor subtle, not overpowering. I usually just do a couple of shakes of each.

Here's my favorite....

2 shakes of cinnamon, 2 shakes of ginger, a shake of clove= gingerbread coffee.

*Note that this is for a whole pot of coffee. If only doing a few cups, you'll want to adjust the spices.

You can use more or less of each spice according to your liking. Experiment a little, it's fun!!

I used to be very particular about my coffee. I still am to an extent but, I definitely don't pay as much for my coffee as I used to. After trying many different kinds, I've discovered some of my favorites.

Melitta European Roast is my favorite. I like it dark. This is what we drink most of the time. I often get asked what kind of coffee it is whenever I serve it. They also have a range of Fair Trade and Organic coffees as well.

Equal Exchange Mind, Body, and Soul Blend is very good as well. Not as bold as the European roast but, still good. All of their coffees, teas, chocolates, and snacks are fairly traded and some are organic as well.

Well, there you have it. My coffee tip for the day!

I'd love to know, what is your favorite coffee?

Quick Dip.

I have a quick dip recipe for you. Maybe you'll even use it over the holidays. I make this dip and use it as a dressing, too, it's less expensive and better for you.

Here's all you need...

1 16oz carton sour cream

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. paprika

1/2 tsp. kosher salt

1-2 tsp. fresh or dried dill or parsley or a combination (use 2 tsp. if using fresh)

a pinch of cayenne (optional)

Mix all together in a bowl and refrigerate for at least an hour before serving for the flavors to combine.

Feel free to adjust your seasonings accordingly. You may need more or less depending on your taste preference. Also, if you are gluten-free, be sure to use gluten-free sour cream and spices. The herbs are naturally gluten-free! (oh, and so is salt) :)

That's it! Serve it with veggies or chips or on baked potatoes or taco salads or whatever you fancy to use it on!

P.S. I probably will not be posting over the next few days. Getting ready for a house full!

Happy Thanksgiving!!!

Raisin Spice Cookies-Gluten Free

I love me some cookies. I love baking cookies. When I had to go gluten-free I was determined to make yummy cookies. Here is a recipe that is really quick and easy...and delicious.

Some people do not prefer brown rice flour because of its "gritty" texture but, I think it is more "earthy" than gritty, and I like "earthy" cookies. This cookie is not overly sweet, and has a nice light texture. One main thing I've learned in GF baking is that the addition of a starch is very important if you want a lighter texture like that of a conventional cookie. I like potato starch or arrowroot starch. Some use tapioca starch but, I am not fond of the taste. GF flours are very different from your basic wheat or white flours. It takes some practice... I'm still getting there.

I adapted this recipe from Arrowhead Mills. There were a couple of ingredients I didn't have so, I substituted and they came out pretty good. Anyway...on with the recipe.

Raisin Spice Cookies

adapted from Arrowhead Mills

1/4 C. Pure Maple Syrup or Honey

1/4 C. Brown Sugar

1 egg

1/2 C. Oil (canola or vegetable, or light tasting olive oil)

1 C. Brown Rice Flour

1/4 C. Potato Starch

1/2 tsp. xanthan gum (keeps from crumbling)

2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. pumpkin pie spice

1/2 C. raisins

1/2 C. chopped pecans (optional)

Cream together your syrup or honey, oil and egg. Add rice flour, potato starch, xanthan gum, baking powder, soda, and pumpkin pie spice. Mix well. Stir in the raisins and pecans (if using). Drop onto parchment lined baking sheet (or lightly greased sheet).

Bake @ 375 for 10-12 minutes. You want the cookies to be lightly golden but, still slightly soft in the center. Not mushy but soft. They will be more crumbly if over-baked.

P.S. the addition of some chocolate chips might be very nice! And you can use dried cranberries instead of raisins if you prefer.

Enjoy!!!

The Best Gluten-Free Cornbread!

photo from laaloosh.com

Since going gluten-free, I have found that gf (gluten-free) baking from scratch takes a lot of experimenting. It must taste good, and trust me sometimes it doesn't. So, I decided that I would attempt to adapt my favorite conventional cornbread recipe into a gluten-free one. Guess what? It worked and it tastes delicious, if I do say so myself. My husband ate it and said that if I hadn't told him he never would have known. So, I was very excited to share this with you and hope you try it. (and like it).

Gluten-Free Cornbread

What you'll need...

1 C. Cornmeal (gf)

1/3 C. sorghum flour

1/3 C. brown rice flour

1/3 C. potato starch (not potato flour)

1 1/4 tsp. xanthan gum (keeps from crumbling)

3 tsp. baking powder

1 tsp. salt

2/3 C. milk (cow, soy, rice, whichever you prefer)

1/2 C. sugar (if you prefer less sweet use 1/4 C. I use raw sugar)

1/2 C. oil

2 eggs, beaten

Preheat your oven to 425 degrees F. Combine corn meal, flours, sugar, baking powder, salt and xanthan gum in a bowl. Mix oil, eggs and milk together and add to dry ingredients. Mix together until just moistened. Try not to overmix. Bake in a greased baking pan ( I use a glass pie plate and it works, great). Bake for 20-25 minutes. Mine seems to bake in about 20 but check periodically so, it's not overdone.

That's it. Enjoy!!

I {Heart} Ginger.

I could go on and on about the terrific benefits of ginger. I love it! I am not a stranger to tummy issues. Since being diagnosed with Celiac Disease, I now follow a very strict gluten-free diet but, there are still times where I find myself accidentally eating something that had gluten in it. This is not fun...at all. Let me just tell you, when this happens, I am down for the count.

One thing that helps to soothe my tummy is fresh ginger tea. Not only is it good for your digestive system but, it is great for soothing sore throats or when you have a cold. It also does great things for your immunity.

Here's how to make your ginger tea...

1- 2 inch piece of fresh ginger root

4 cups of water

Peel your ginger and slice it in 1/2 inch slices. Boil the water in a pan. Add the slices of ginger, cover the pan and simmer for 15-20 minutes. Strain the liquid, and that's it!

Add honey or lemon if you'd like, or add both!

You can also save the leftovers in a container in the fridge and reheat when you want.

Another tip is that you can save the slices of ginger for up to 3 more uses before they lose their flavor. Less waste is always a good thing!

Enjoy!

*recipe courtesy of ehow.

*photo from google images

Cilantro-Lime Rice Bowls...

The first time I had a rice bowl at Chipotle, I thought "hey, I could make this." It's basically rice, with a variety of different toppings. After doing some research, I found a recipe that is very similar to Chipotle's Cilantro-Lime rice except, I make it with whole grain brown rice. Every couple of weeks, I make these for dinner. The kids love putting their own toppings on and finish every last bit! Below is the link to the cilantro-lime rice that I make and some other links to homemade toppings. Basically, I just make the rice, scoop it in a bowl, and let everyone add what they want. It's a complete meal. Inexpensive, easy, healthy, and delicious!

*Cilantro Lime Rice

Salsa

Guacamole or avocado slices

Black bean and corn salad

Grated cheese (your favorite. I like sharp cheddar or pepper jack)

Sour cream or plain yogurt (or creme fraiche if you're fancy) :)

any other bean you like

Jalapenos

Tobasco or other hot sauce

The fun of this is that you can add whatever you want, and an added bonus is...the leftovers! We ate these last night and I had the leftovers for lunch today!

*I use brown rice instead of the white in the recipe, I've also used only water instead of the chicken stock, especially if you are vegan or vegetarian)

Enjoy!

BTW, This post is linked to Pennywise Platter over at Nourishing Gourmet! Go check it out!

Roasted Zucchini!

image from epicurean.com

I love zucchini. I like it prepared most ways but, for some reason I just cannot bring myself to eating it raw. I just don't like it. My favorite way to eat zucchini is roasted. I don't care if it's 100 degrees outside, I will still heat up my oven to roast my veggies. All veggies taste amazing roasted. (in my opinion). Yes, zucchini is great grilled as well.

The summer squash was on sale at my grocery store this week for $.89 and I couldn't pass it up. Here's what I do with mine...

What you'll need...

2 lbs. zucchini (cut lengthwise, then crosswise in approx. 1.5 inch chunks, like half moons)

1 Tbsp. Olive oil

Parmesan Cheese

Salt and pepper to taste

What to do...

Preheat your oven to 400 degrees F. Spread zucchini pieces on a large baking sheet.

Pour olive oil over zucchini and mix well on the sheet. (I use my hands).

Stick in the oven for 15-20 minutes or until nice and brown.

Make sure there is space between your zucchini pieces. If they are crowded, they'll steam instead of roast.

When they are out of the oven, sprinkle with some freshly grated parmesan cheese.

Add salt and pepper to taste.

I find that you don't really need a lot of seasoning. The roasted brings out the amazing flavor of the zucchini and I usually don't even add salt or pepper but, it's whatever you like!

That's it. Quick, easy, and delicious!

Enjoy!

*This post is linked to Pennywise Platter Thursday at Nourishing Gourmet.

Chocolate Stuffed French Toast!

I was watching the Cooking Channel the other evening and one of the Chef's was making something very similar to this and I decided to try it out...with delicious results!

I am so excited to share this recipe with you....

1. Because it's easy

2. Because it is delicious

Dieter's beware. This is not for the calorie watcher but, it is oh so delicious. It almost seems wrong to make this for breakfast but, you only live once...have no regrets!! You can even make it for dinner. It's so simple, here's what you'll need...

French Toast (your favorite recipe)

Chocolate chips

If you really want to go for it you can use Nutella instead of the chips.

Make your french toast. While still on the griddle or in the pan, top a few slices of the toast (make sure the egg is cooked) with approx. 1 tsp. or more of chocolate chips, or alternately spread with the nutella. Take another cooked piece of toast and put it on top of the one with the chocolate. Cook until chocolate is melted. Repeat with remaining slices.

That's it. That simple.

For an extra treat, top with whipped cream.

You could even throw some chopped pecans or almonds in with the chocolate!

*I use gluten-free brown rice bread to make mine. When I make the french toast I leave the bread in the egg mixture for a couple of minutes before cooking it. It allows the egg to soak into the thick bread, and with the chocolate, you'd never know it's gluten-free!

*photo credit:google images

text added by me.

It's Smoothie Time...

We LOVE smoothies around here. The beauty of the smoothie is that you can make them out of just about anything. I whipped this one up this afternoon and it tasted like heaven so I just had to share.

G.'s Summery Smoothie

1/2 C. lite coconut milk

1/2 C. pineapple juice (I used reserved juice from a can of pineapple)

1 small banana cut into chunks

1 small peach, pitted and peeled

a squirt of agave (or honey)

a cup or 2 of ice depending on how icy you like it.

Throw it all in the blender and give it a whirl!

This makes about 2 generous servings.

You could use cow's milk if you don't have coconut milk or even soy or rice if you'd like but, you obviously won't get the yummy coconutty flavor.

You could also use other fruits but, I thought these went together nicely.

I just thought of something else...this mixture (without the ice) would freeze well as popsicles, too!

Last but not least...please enjoy!

*If you live near a Trader Joe's they have cans of lite coconut milk for 99 cents! One can will make a lot of smoothies! :)

Let's make an ice cream cake!

I've had this on my mind as a post since K's birthday but, just getting around to it. Never too late, right? Well, ice cream cakes seem to be the favorite around here so, I thought I would share with you how to make it. This is basically my mother-in-laws recipe with a few revisions.

I am doing this in a bit of a rush so, excuse me if I left out some steps. Contact me if there is any confusion. :)

Here is what you'll need (breakin' it down pioneer woman style): Ice cream (any flavor), heavy whipping cream (or cool whip), Oreo cookies or equivalent, Chocolate syrup. That's it. You will also need sugar for the whipping cream, and butter. (not pictured) Let the ice cream get a little soft. But, definitely not melted. Just spreadable. If you let it melt, it will re-freeze funny. :)

First you will make your whipped cream. Add a couple of Tablespoons of sugar and 1 tsp. vanilla to cream (use the whole pint) Beat until nice and thick...you know, whipped cream consistency. Taste and make sure it is sweet enough. Keep chilled until ready to use.

Now, crush up the cookies in your 1970's food processor, until crushed but not too chunky.

mix the cookies with 2 Tbsp. melted butter and press half of the mixture into the bottom of an 8 inch square pan. Top with a nice layer of chocolate sauce. On top of that, spoon and spread softened ice cream. Layer the other half of the cookies and chocolate sauce.

Top that with the whipped cream.

Stick in the freezer for several hours or until frozen.

(the little container on top is my gluten-free ice cream cake) :)

Decorate! As you can see, cake decorating is not one of my strong points...no one seemed to worried about the decorating as they were eating it, that's for sure.

Enjoy!

What Can I Eat That's Gluten-Free?- Rice Pudding.

*This post is linked to What Can I Eat That's Gluten Free? over at Gluten-Free Homemaker.

This is my mom's recipe for rice pudding. As a child, I loved eating this and I still do. It brings back memories of home and all of the love my mom would put into every dish that she made. She was always cooking and baking. A plate of homemade baked goods was almost always waiting for us on the kitchen counter. Her chocolate chip cookies were (still are) the very best. So, this recipe is a tribute to my amazing mom who still knows how to win my heart with her delicious treats!

This yields a more custard-like pudding...delicious!

Mom's Rice Pudding

3 slightly beaten eggs

2 C. milk

1 1/2 C. cooked rice (I use brown rice-great time to use up leftovers)

1/2 C. sugar

1/2 C. raisins

1 tsp. vanilla (gluten-free, of course)

ground cinnamon

Preheat oven to 325 degrees

In a bowl, combine all of the ingredients except the cinnamon. Pour into a greased baking dish and bake for 25 minutes. Stir it gently, then sprinkle with cinnamon. Continue baking until a knife inserted in the center comes out clean! That's it!

*TIP: I like to place the baking dish in a water bath before baking. I just pour hot water into a 9x13 inch pan and place the dish with the pudding in it and bake. It helps it not to stick, and bake evenly. Oh, I just thought of something else! Sometimes I grate a little orange or lemon peel into the mixture, it makes it a little extra special. :)

My favorite way to eat this is warm with extra milk for breakfast. Yummy and completely gluten-free! Enjoy!

What Can I Eat That's Gluten-Free?

I enjoyed being a part of this last week so, I decided to do it every Wednesday! This week the theme was "Casseroles". I have to admit that I did not come up with a casserole recipe...please forgive me.Last night I made a whole chicken in the crockpot. I've done this several times but, this time it took a little longer than usual because I used a larger bird.I found this recipe on The Hillbilly Housewife website a couple of years ago. She suggests using seasoned salt but, I don't use that. I make up my own spice blend.
Here's what you do...

• Make 5 or 6 foil balls and place them in the bottom of your crockpot.
• Clean your chicken, pat it dry and rub it with every herb and spice in your cabinet (that's what I do, and I call it my own "spice blend.") Be creative, you can do it!
• Put chicken on top of foil in the crockpot.
• Cover and turn on high for 6 hours.
• Resist the temptation to open the lid.
• If it is a bigger chicken it will take longer than 6 hours. Mine took around 7 hours.

It's the epitomy of "set it and forget it." It tastes like a rotisserie chicken, honestly. I served it with garlic mashed red potatoes and steamed green beans. I even made a little gravy. (with cornstarch, of course.)

This is so quick and easy, and mighty delicious. Your tummy will thank you.

Now, head on over to The Gluten-Free Homemaker for some more great eats!

What Can I Eat That's Gluten-Free?

*This post is linked to the "What Can I Eat that's Gluten-Free" carnival over at Gluten-Free Homemaker.

So, when I found the Gluten-Free Homemaker and saw that she did this carnival every Wednesday, I just had to be a part. Since I've only been gluten-free since around Christmas I'm still discovering what I can and can't eat and what is good and what is not so, I've decided to post a "day in the life" of what I ate yesterday. Here goes....

Breakfast: Bob's Red Mill Very Tasty Hot Cereal with honey, raisins, almonds and a splash of milk. Very Tasty...and filling!

Snack: Fruit is the best snack...and of course, Gluten-Free.

Lunch: Rice Cakes spread with homemade hummus and topped with cucumber and tomato slices, salt, and freshly ground black pepper.

I've always loved rice cakes but, some people don't. My husband even loves them when made this way. Lundberg Farms makes a variety of different flavors, sweet and savory and all Gluten-Free. The Tamari ones are delicious! These can be a little on the expensive side for rice cakes unless they are on sale. I usually buy the Trader Joe's Brand which are only $1.50.

I also had some fruit and raw veggies which I also dip in hummus.

Dinner: Sugar-Snap Pea stir-fry with baby portabella mushrooms, onions, and carrots over Brown Rice. I used Bragg's Liquid Aminos to make the stir-fry sauce. It is lighter than soy sauce and has not nearly as much sodium.

Another one of my faves: Lara Bars!!! I could go on and on about the wonderful qualities of the Lara Bar. Chocolat Mole' is one of my faves...like a spicy Mexican Hot Chocolate. yum.

Recipe for Hummus.

Recipe for Stir-Fry

A few variations to this recipe...I used a bag of Bird's Eye sugar snap stir-fry plus a few xtra frozen snap peas, and I added some baby bella mushrooms. I also used 2 Tbsp. lime juice instead of the vinegar and obviously you could use Gluten-Free soy sauce or the Bragg's, it's your choice! I also didn't use chicken this time. It's great with or without.

Good Food Friday... My Favorites.

I decided to do something a little different this week. For those of you who care :) I thought I'd share with you some of my favorite foods. So, here they are.

In no particular order....

• Spanakopita
• Eggplant Parmagiana
• Anything with Balsamic Vinegar
• Margherita Pizza
• Just about anything Greek or Lebanese
• Tiramisu
• Creme Brulee'
• Peach Pie or cobbler
• Bread
• Hummus
• Baba Ganouj
• Guacamole
• Roasted Chicken
• Asparagus
• Any and all cheese (except Limberger- I can't get past the smell)
• Whole grain Waffles or pancakes
• Quiche
• Sushi
• Italian Biscuitine cookies (coffee and orange flavored delights!)
• Raspberry Panda Licorice
• Any Berry
• Any Pasta
• Fish of all types

...just to name a few.

One day on TV I heard someone talking about their last meal. Meaning, a meal so good that you could eat it and your life would be complete..the perfect meal. I thought long and hard about this because frankly, I love food. I love to try new things. I'm not picky at all. I thought "well, I could eat anything and be happy" but, after some serious thought...this is what I came up with.

Perfectly Grilled salmon with a hoisin glaze, Roasted asparagus with olive oil and toasted sesame seeds, A baked sweet potato with butter and maple syrup, some nice crusty whole grain bread....and to top it all off a piece of tiramisu or any other decadent dessert and a frothy cappuccino flavored with hazelnut. mmmm....

Ok. I'm done drooling. How about you...what would be your perfect meal? Tell me please, I'd love to know. :)

Good Food Friday: Link Edition

This morning, the kids and I made this Cinnamon topped Oatmeal Muffin recipe from Danica. We liked them so much I wanted to share the link with you. They are not too sweet and make a perfect snack. Click HERE for the recipe and browse their blog a little, it's really great!!
Enjoy!

Good Food Friday!

Easy Salsa

One 14 1/2 oz. can diced tomatoes, undrained

(you can also use 2 cups chopped fresh tomatoes instead)

One 4 oz. can chopped green chiles

(sometimes I leave these out. It's just as good without them)

1/2 c. chopped scallions (white and green parts)

1/2 C. chopped onions

1/4 C. chopped fresh cilantro

2 Tbsp. fresh lime or lemon juice

2 cloves garlic, minced

1/4 tsp. ground cumin

1/4 tsp. sugar

1/4 tsp. salt

1/2 C. chopped fresh tomatoes

1. Place everything except the 1/2 C. chopped tomatoes in a food processor. Cover and process until finely chopped.

2. Transfer to a bowl and stir in the 1/2 cup chopped tomatoes. Let stand at least one hour for flavors to meld.

*Substitutions...If I want to make this and I don't have scallions I just use the 1/2 cup of onion and it tastes fine. Also you can use bottled lemon juice or lime juice in place of the fresh.

*If you like things spicy...add some chopped jalapenos!

My husband absolutely loves this salsa. I do too!

This makes a great topping for tacos/burritos, chicken, fish and even burgers. And of course, tortilla chips.

ENJOY!!