Mozzarella Potato Wedges

This is one of those recipes that tastes a lot better than it looks.  I saw it on a Buzzfeed Tasty post via Pintrest but I dont have a direct link for it so I apologize if you enjoy those videos.  The original recipe called for Parmesan which is probably why this didnt turn out as well as the video's.  Ill likely be trying this again since we do love our potatoes in our house.

I N G R E D I E N T S

3 medium potatoes

3 eggs

1 c mozzarella cheese, shredded

1/4 c parsley

1 tbsp oregano

1 tsp paprika

1 tsp garlic powder

1 tsp Himalayan pink salt

1 tsp black pepper

P R E P A R A T I O N

Preheat oven to 375.

Wash potatoes and cut into wedges.

Crack eggs into a bowl & beat.

Place all spices & cheese into a bowl and blend well with a fork.

Take each wedge, dip into eggs, & roll into spice mixture.

Place onto a baking sheet & bake for 30 minutes.

Serve with dipping sauce of your choice (we went tradtional & had ketchup).

Ultimate Greek Chopped Salad

So usually I make a healthy recipe and a not so healthy recipe.   This week's not so healthy recipe was an epic fail -- it was a bit too heavy for myself and my other half.  Not to mention, the flavor profile definitely was not for us.  I took this as a sign from the universe that I should probably be making less than healthy recipes less often.  Ive decided to make them once a month.  Not to mention, it helps me stay in line with eating healthier and trying to curb my binge eating.

I got this recipe from The Garden Grazer.  It is vegan and gluten-free.  I follow neither of those lifestyles but this was damned delicious.  It was so fresh tasting and was the perfect side for my work week lunches.

I N G R E D I E N T S

1 cucumber, diced

4 roma tomatoes, diced

1 large red bell pepper, diced

1 small red onion, diced

15 oz can chick pea, rinsed & drained

{dressing}

3 tbsp red wine vinegar

2 tbsp olive oil

2 tsp dried oregano

1/4 tsp pink Himalayan salt

P R E P A R A T I O N

Combine the dressing ingredients in a small bowl & set aside.

Place all of the veggies in a larger bowl & pour dressing over top.

Toss to combine.

Let sit in the fridge overnight.

Mexican Pasta Salad (the not-so-healthy recipe)

So here we are, the not-so-healthy recipe for the week.  Living in the southwest enhanced my love affair with Mexican food.  Making friends with people of Mexican descent has made it even worse because those friends cook and bring me authentic Mexican food.  Just...YUM!

So, being that Im Polish and from the east coast and not the most experienced cook on the planet, I thought I would make something this week with the flavor profile that I really love.

INGREDIENTS

Salad:
16 oz salad macaroni, cooked
15 oz can black beans, drained & rinsed
15.25 oz can corn, drained
3 Roma tomatoes, diced
3 green onions, chopped

Dressing:
1 c salsa
1 c sour cream (I used half sour cream, half plain Greek yogurt)
1/4 c mayo
1 clove minced garlic
1/2 tsp cumin
Salt & pepper to taste

1. Mix the salad ingredients and the dressing ingredients separately.
2. Pour the dressing into the salad and stir until everything is evenly coated.
3. Let sit in the fridge for 3 hours, overnight for best results.

Apparently this week I had a thing for cold salads this week.  I realize that it's the first week of fall but here in AZ, it's still in the 90s during the day.

See ya'll next week!

Mock Potato Salad & HELLO! I am back!

First of all, hello there!  It's nice to be back.  I kind of fell off of the cooking healthy train because Im spoiled.  My husband is an amazing chef but, he doesnt always cook the healthiest of foods.  Im back on the food prep train but with one slight difference.  Im going to make one recipe that is healthy and one that may not be the healthiest thing on the planet.  I will still make small changes that make the less healthy dishes a little more so.

Anyways, my current food obsession is cauliflower -- using it as a substitution.  Im by no means vegan or vegetarian but I LOVE vegetables.  If I didnt love chicken as much as I do, I would be vegetarian.

This seemed perfect for the week so here we go.

Recipe from nelliebellie.com

INGREDIENTS
A head of cauliflower
6 hard boiled eggs, chopped
3 stalks of celery, chopped
1 small onion, chopped
1/2 cup mayo
1/2 cup plain Greek yogurt
Mustard
Salt & pepper to taste

PREPARATION
1. Boil the cauliflower until tender, usually 10 minutes.  The other option would be to steam the cauliflower but, that usually takes longer.

2. Mix the cauliflower & the rest of the ingredients together.

3. Put in the fridge for at least 3 hours, overnight for even better results.


I have to say, as one who LOVES potatoes, this is AMAZING.  And a little lighter than traditional potato salad which was really nice because I was bringing it as a side for my work week lunches.

Hello from beautiful, sunny Arizona!

Im back, kids!  My move went pretty smoothly and Im all settled in.  Hooray!

I should have a few recipes coming for you this week; hopefully one later today for sure.

Hope everyone is doing well!

UPDATE

I know it's been a while since Ive posted but, Im in the process of a cross country move so please bear with me.  As soon as I get myself settled, Ill be sure to keep my food adventures coming.

Thanks for your patience, ladies & gents!  I promise, Ill be back soon!

Roasted Brussels Sprout with Bacon in Mustard Cream Sauce

This was amazing.  Seriously.  I cant believe it's so low in calories.  I ate this for dinner all of last week & found myself wanting to remake it for several weeks in a row.  This is definitely on the repeat list.

Recipe slightly adapted from Closet Cooking
Yields 4 servings
250 calories per serving

INGREDIENTS
1.5lbs brussels sprouts, trimmed & quartered
1 tbsp olive oil
4 strips turkey bacon, cut into 1in pieces
2 tbsp margarine
1 small onion, diced
1 clove garlic, chopped
2 tbsp flour
1 c light cream
2 tbsp grainy mustard
1/2 c parmesan cheese
Salt & pepper, to taste

DIRECTIONS
Preheat oven to 400 degrees.
Toss brussels sprouts in olive oil, salt, & pepper.
Place in a baking dish & and roast for 20 minutes.

Meanwhile, in a pan, cook the bacon.  Drain & set aside.

In the same pan, add margarine & let melt and bubble.
Add the onion & cook until tender.
Add garlic; cook until fragrant.
Mix in flour and let cook for another minute or two.
Mix in the bacon, cream, mustard, & parmesan.
Stir until thick.

Pour mustard mixture over brussels sprouts & toss to coat.