Balsamic Vinaigrette

I've been eating a lot of salads lately. My biggest problem with salads is finding a dressing that is not loaded with fat but is still tasty. I am a HUGE fan of ranch dressing, but let's be honest, I might as well eat french fries because ranch negates the point of eating a "healthy" salad. So, I have harkened back to my days of living in Paris when Pascale and I made our own dressing. We always made a dijon red wine vinaigrette but these days I'm a balsamic girl. So whip out those wild greens, red tomatoes, and whatever fresh vegetables you can find as we move into fall and try this really easy dressing below.

Balsamic Vinaigrette

Fire Level: yellow

INGREDIENTS

• 3 tablespoons EVOO (Extra Virgin Olive Oil)
• 1.5 to 2 tablespoons balsamic vinaigrette (it depends how vinegary you like your dressing. I usually put 2 tablespoons in mine but some people like to taste the olive oil. If that is the case go with 1 1/2 or even 1 tablespoon)
• 1/2 teaspoon minced garlic
• 1/2 teaspoon thyme
• A few shakes of salt
• A few shakes of black pepper

Mix it all up and enjoy! If you don't have one, I suggest going to your local grocery store and buying a mixer like the one in the picture. It's usually over by the oil and vinegar. All you do is pour all your ingredients in and shake it up. Simple as that!

The Best Sugar Cookies!!

Today I surprised Zerek with TCU cookies for the tailgate/game tomorrow! I made them the other night and sent them down to Dallas overnight. I love this sugar cookie recipe. It's been passed down in my family for a while and I'd love to share it with you guys. I put blue and red food coloring in the cookie dough to make it purple and I bought white frosting and dyed some of it purple too in order to add TCU onto the white frosting. I think it's the almond extract that makes these sugar cookies taste so unique!

Almond Sugar Cookies

INGREDIENTS

• 1 cup sugar
• 1/2 cup butter (1 stick) softened
• 2 tsp. vanilla
• 1/2 tsp. almond extract
• 1 egg
• 1 3/4 cup flour
• 2 tsp baking powder
• 1/2 tsp salt

STEP 1: Preheat

Preheat the oven to 375 degrees

STEP 2: Mix

Mix the sugar, butter, vanilla, almond extract, and egg in a bowl until it is creamy.

STEP 3: Add dry ingredients

Add the flour, baking powder, and the salt.

STEP 4: Choose your shape

My family has made these in two different ways. One is the traditional cookie-cooking way. Use a teaspoon to put a dolup of dough onto a greased cookie sheet. The other way is to spread the entire batter over a greased cookie sheet, making more of a cookie cake.

STEP 5: Cool

Once the cookies have become brown just around the edge, remove them from the oven to cool. If you made the cookie sheet you can stick a toothpick into the center to make sure it is done. Let them cool. Frost with your favorite frosting flavor. Then, if you made the sheet, cut them into strips to make cookie bars.

STEP 6: Enjoy

Enjoy some of my favorite cookies! Make sure you share. :)

Tasty and Healthy Dinner!

I had a couple friends over for dinner last night and cooked a delicious and very healthy/low calorie dinner. I love finding recipes that make me feel like I'm indulging, but do not make me feel guilty at all. Below is a great chicken recipe and two sides. Feel free to cook them all together or just try one, but I highly suggest them all, especially the potatoes! For a change, I am not going to write out the recipes because in this instance I actually did not change much. Below I have indicated what few changes I did make and also some changes that would be interesting for the future.

Braised Balsamic Chicken

Fire Level: yellow

I found this recipe on allrecipes.com. You can link to it here. I followed this recipe exactly and didn't make any changes.

Changes I would have made: You know me, I like my food a bit spicy. I would have added some red pepper flakes or some cayenne pepper to this to spice it up. It would also be good to add some jalepeno and serve this as a Mexican dish.

The sides I took from this month's Cooking Light magazine. They are also online and pretty easy!

Rosemary Roasted Fingerling Potatoes

Fire Level: yellow

You can access the link to this recipe here.

Changes I made: The only change I made to this was to sprinkle some garlic powder over the potatoes in addition to the seasonings in the recipe.

Buttered Green Beans and Mushrooms

Fire Level: yellow

You can access this recipe here.

Changes I made: I didn't use two types of mushrooms in this. I just sliced up button mushrooms and kept with that. It was delicious though!

Other Suggestions

For dinner tonight I felt like a delicious salad. I threw the left over, cold mushroom green beans onto my mixed greens, diced tomatoes, chopped bell peppers, feta cheese, and balsamic vinaigrette. It was delicious!!

Breakfast Tacos

I absolutely LOVE breakfast tacos, and now that I live in Missouri, they are virtually impossible to find. Oh the good 'ol days when Taco Joint was just down the street. If you live in Dallas and have never been to the Austin-based taco shop, you MUST give it a try. It may be kind of in the ghetto (the opposite side of 75 from the West Village), but it is totally worth the trip (be warned they aren't open on Sundays).

So, when Zerek and the puppies visited me this past weekend, it reawakened one of my favorite Texas breakfast items. I searched my fridge for random items and made these wonderful breakfast tacos that we thoroughly enjoyed. Like most of the recipes I toss together at the last minute, I didn't measure a thing, therefore the amounts below are just a guess. Enjoy!

Turkey Breakfast Tacos

(makes approximately 6 tacos)

• 6 eggs
• 1/4 cup milk
• 1/2 red bell pepper chopped
• 1/2 green bell pepper chopped
• 1 small yellow onion chopped
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper (add extra cayenne pepper to get this up to the RED level and do not add any at all to make this a YELLOW level)
• salt and black pepper to taste
• 2 slices chipotle cheddar cheese
• 6 slices of turkey breast OR 1/2 - 1 lb. Jennie-O turkey breakfast sausage (I prefer the Jennie-O breakfast sausage, but I of course didn't have that on hand when rifling through the fridge)
• tortillas (i like whole wheat carb plus tortillas)
• shredded cheese
• salsa (of course mild or hot salsa will change the fire level of this recipe)
• any other toppings you wish (avocado, sour cream, chalua, etc.)

Fire Level: yellow-red

STEP 1: Sautee your Veggies

Begin by drizzling a bit of olive oil in a large skillet. Throw in your chopped onion and bell peppers to begin sauteeing them.

STEP 1b: Meat

If you chose to use Jennie-O turkey sausage then begin cooking this in a separate pan.

STEP 2: Whip your eggs

In a large bowl, whisk your eggs and milk together.

STEP 3: Combine

When your veggies are beginning to soften, add your egg mixture to the pan. Sprinkle with your seasoning.

STEP 4: Scramble

Continue cooking your egg/veggie mixture just as you would scrambled eggs.

STEP 4b: Meat

If you chose to use sliced turkey breast then dice up your slices of turkey breast and add to the egg mixture while you are scrambling.

STEP 5: Secret Ingredient

When the egg mixture is about 3/4 done, the eggs are still kind of runny, break up your two slices of chipotle cheddar cheese and drop into the egg mixture. Continue scrambling until all the eggs are cooked, the cheese is melted, and the mixture is ready to eat.

STEP 6: Warm your Tortillas

Pop your tortillas into the microwave for about 30 seconds or so to soften them.

STEP 7: Dress 'em Up!

Now it's time to make your tacos. Scoop some of the egg/turkey mixture into your tortilla, sprinkle some shredded cheese, and add salsa and whatever other toppings you choose.

Hosting a Brunch?

If you are hosting a brunch or large breakfast tailgate or party, these are a perfect solution. You can add a bowl of mixed fruit to the table or fry up some red potatoes with onion, Lawry's seasoned salt and the same seasonings above. Throw in some Bloody Mary's and Mimosas and you have a fantastic brunch in a jiffy!

Happy Winesday!!!

As many of you know, I LOVE wine! When a report came out that stated a glass or two a day is actually GOOD for your, I was leaping with joy!!

However, I get really frustrated when ordering wine at restaurants. I do not make a lot of money and now that I am a student, I am not making any money, so I of course don't want to spend a wad of cash on a nice bottle of wine at the restaurant. What really puts a fire under me, is when I see several bottles of wine on the list that I purchase at the grocery store often. I know for a fact these bottles retail for around $10 at the store, but in the restaurant they are charging $10 for a glass and $35 for the bottle. It drives me crazy! So, how do you find a good value when perusing a wine list that might as well be written in code. I consider my self a connoisseur, but there are so many varietals out there that it can sometimes make my head spin.

I came across this article on Salon regarding this very subject. In this article you can even find a link to a one-page (front and back) document that you can print out to put in your purse. This way you have it on hand to help you decipher a wine list whenever you go to a restaurant. Of course, I would just print out the second page that is all about Red wines. This document details the varietals that are very distinct and are usually not dependent on the vineyard/brand the restaurant carries. For example, I really like Cabernet. This document lets me know to look for Cabs that are from Mendocino or the Sierra Foothills if from California, Long Island if from NY (getting a wine made in New York scares me in general though), or from a single vineyard if getting one from Chile.

I thought this was really helpful and wanted to pass it along! Enjoy your Winesday. :)

Yummy Soup when I'm Sick

Hi everyone! So I haven't been feeling well the past few days. What does that mean? It's soup time! I know chicken noodle soup is the go-to for feeling sick, but I actually like to eat something a little spicy (go figure). For me, the spice helps clear up my congestion and coughing and I can start to taste things again! I found a recipe on Allrecipes.com that I modified to make it a little tastier. I though the original was way too bland. I hope you enjoy it on this beautiful fall day!!

Black Bean & Corn Feel-Good Soup

Fire Level: yellow-blue

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced (or 1 tsp of jarred minced garlic)
• 2 carrots, chopped (I recommend chopping these up very small. I didn't and my soup took REALLY long to cook because of it)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable stock (I used chicken broth because Walmart didn't have vegetable stock, but I think vegetable stock would have been better)
• 2 (15 ounce) cans black beans, rinsed and drained (to make the recipe easier, you can get one can black beans and one can refried beans)
• 1 can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes (to make the recipe easier, you can get crushed tomatoes instead)
• 1 small can diced green chilis
• For Fire Level orange-red: 1 tsp - 1 tblsp cayenne pepper
• For Fire Level blue: add a couple diced jalepeno as well

STEP 1: Heat oil

In a large saucepan, heat your oil over medium heat.

STEP 2: Add first ingredients

Add in your onion, carrots, and garlic, stirring occasionally so they don't burn. Cook until onion is softened (about 5 minutes).

STEP 3: Spice it up

Add chili powder, cumin, and optional cayenne pepper. Stir for 1 minute.

STEP 4: Make it soup

Add your stock or broth, 1 can of beans, corn, and black pepper. Bring it all to a boil.

STEP 5: Meanwhile...

While your soup is heating up, in a food processor or blender, puree your tomatoes and remaining can of beans. To make the recipe easier, just use the refried beans and the crushed tomatoes and skip this step all together. I don't think it will make a bit of difference! Add these to the pot.

STEP 6: Finish it up!

After everything has been added, reduce the heat to low and let it simmer for about 20 minutes or until the carrots are tender. I was an idiot and cut my carrots up way too thick. Therefore, I had to let my soup cook for over an HOUR until they were tender. Therefore, heed my warning above and make your carrots very small.

ADDITIONS:

I recommend sprinkling the mixture with a bit of shredded cheese, a dollop of sour cream, or even some sliced avocado for additional texture. You can even crush up some tortilla chips onto the top of the soup for some added crunch!

MAKE THIS EASY RECIPE EVEN EASIER!

In addition to substituting the ingredients above, to make this easy recipe even simpler, after sauteeing the onion and carrot mixture, throw everything into a crockpot/slow cooker at the same time. Turn it on its lowest setting and head to work or out to run errands. The soup will be done when you return.

MAKING THIS FOR ONE?

If you are a solo gal (or even just cooking for two) a big pot of soup can be too much. Do what I did and freeze the rest of it. You can remove it any time later when you are in the mood for a yummy soup and don't feel like cooking!

One of my FAVORITES!!!!

Turkey Tacos!

I love Mexican food!!! But the problem is usually that it is pretty unhealthy. I came up with a really simple turkey fajita/taco recipe that I absolutely love and it isn’t loaded with calories and doesn’t leave me feeling as if I’m going to explode!!! It’s such an easy throw-together dinner recipe. Yummy!!

INGREDIENTS:

• Ground turkey meat (it depends on how much you are making tacos for but 1 lb. should be plenty for two people)
• A packet of fajita seasoning (you can get this at the grocery with all your other seasoning packets like chili, etc.)
• 1 bell pepper
• 1 sweet yellow onion
• shredded lettuce
• shredded cheese
• salsa
• tortillas (I go with the “whole wheat carb plus” kind to save on calories)
• Avocado (because I LOVE them)
• Sour Cream (of course this is optional depending on how many calories you want to save and whether you like it)

STEP 1: Cook the turkey

Fry your turkey in a large skillet on the stove top over Medium heat.

STEP 2: Cook your vegetables

In a SEPARATE skillet, sautee your vegetables in a little bit of EVOO (Extra Virgin Olive Oil) or Pam on Medium heat.

STEP 3: Get rid of some of the fat

When the turkey is finished, strain it in a colander to drain off all the fat. You can run the ground turkey under warm water to remove even more. Then, put the turkey back into the skillet and it put it on the stove top on LOW heat.

STEP 4: Mix it up

Add your sautéed veggies to your meat and sprinkle the mixture with your fajita seasoning. Let the mixture simmer on LOW while you prep your toppings.

STEP 5: Gather your toppings.

Lay out all the fixin’s for your fajitas/tacos: salsa, chopped avocado, sour cream, lettuce, cheese, and tortillas. I suggest either heating the tortillas in the microwave for about a minute or throwing them on a frying pan, 30-seconds on each side.

STEP 6: Eat ‘em up!

Throw your favorites onto your tortilla and enjoy!

SIDE OPTIONS:

You can easily pair these with chips and salsa or queso or even some Spanish or Mexican Rice. I really like the Spanish Rice side made by Lipton. It comes in a packet.

WHAT TO DO WITH THE LEFTOVERS:

I had these for dinner last night and I of course had a lot of leftovers, so tomorrow, I’m going to have a taco salad for lunch. I’m going to throw the meat/veggies, cheese, salsa, and avocado over some mixed greens and I am all set. For some added crunch, I might even sprinkle the crumbs from the bottom of my Baked Tostitos bag onto the top. TOTALLY delicious and I am not destroying my calorie count for the day!!! Not that I count anyway… J