Basil Hummus

Thanks to our daughter for this delicious basil hummus recipe, my husband and I have our dinner for tonight! Addicting and healthy.... just what I love! 

Ingredients:

- 2 cans of chickpeas (garbanzo beans), drained

- 1, 8 oz. jar artichoke hearts, drained

- 1/2 to 3/4 cup fresh basil 

- 1 Tbs white wine vinegar

- 1 Tbs lemon juice

- 1/2 tsp. salt

- 1/4 tsp. pepper

- 2 garlic cloves

- 1/4 cup olive oil

Blend all ingredients, except olive oil, in a food processor and process until smooth. Slowly drizzle in olive oil while the processor still running. Enjoy!!! 

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"A garden is not a garden without fresh herbs!" - Anonymous 

Shrimp and Broccoli Rolls with Peanut Sauce

With this fresh, light, and quick dinner, who needs take out? Fresh broccoli slaw, cilantro and seasoned cooked shrimp all wrapped up in one tasty package. Dip it in my homemade peanut sauce to elevate the flavor and give your taste buds a treat!

Ingredients:

- 1 1/2 cups packaged broccoli slaw

- 1/4 cup torn cilantro or basil leaves

- 2 Tbs green onions, sliced thin

- hot water

- 4, 8-inch round rice paper sheets

- 10 oz. cooked medium shrimp

Combine slaw, cilantro (or basil) and green onion. Fill a large, shallow dish with hot water an inch full.  Place a rice paper sheet in the bowl and let soak for 15 to 20 seconds. Lay out rice paper sheet and place about one-fourth of the shrimp on half of the sheet, leaving a 1/2-inch border. Top shrimp with broccoli slaw mixture. Fold in sides of sheet toward center. Starting with the filled side, start rolling your rice paper tightly, pressing seam to seal. Place, seam side down, on a serving tray or plate and repeat with remaining rice paper sheets. Dip in the homemade peanut sauce recipe below.

Peanut Sauce

Ingredients:

- 1/2 cup creamy peanut butter

- 1/8 tsp. ground ginger

- 1 small garlic clove

- 2 Tbs reduced-sodium soy sauce

- 1 Tbs fresh lime juice

- 1 tsp. brown sugar

- 1/8 tsp. crushed red pepper flakes

- 1/3 cup water

Add all ingredients to a blender and blend until combined. Add a tablespoon of water at a time to thin the sauce if it is too thick for you. Serve at room temperature.

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"In these bodies we will live, in these bodies we will die. Where you invest your love, you invest your life." - Mumford and Sons

Chilled Sweet Corn Soup

Who wants hot soup when it's 100 degrees outside? This chilled corn soup is very refreshing and creamy, and can be topped with just about anything you'd like. I topped mine with fresh basil pesto as well as bacon and sour cream. 

Ingredients:

- 4 large ears of sweet yellow corn, cooked and shucked (about 3 cups corn)

- 2 Tbs unsalted butter

- 1/2 cup yellow onion, chopped

- 2 garlic cloves, chopped

- 1/2 tsp. coarse salt

- 1/2 tsp. pepper

- 1 cup water

- 2 Tbs olive oil

- 1 tsp. white wine vinegar

Toppings of your choice: bacon, sour cream, pesto, corn relish, etc. 

Cut kernels from corncobs and place in a bowl. Using a grater, scrape pulp from corncobs into another small bowl. Discard cobs.

Melt butter in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper and let cook until tender, about 4 minutes, stirring often. Add water and reserved corn pulp. Bring to a boil and then reduce heat and let simmer 4 minutes. Transfer to a blender and add olive oil. Remove center piece from blender lid to allow steam to escape. Hold a towel loosely over the lid to prevent any hot liquid from splashing on you. Process until smooth. Pour mixture into a bowl, add vinegar, and stir. Cover and place in the refrigerator until chilled. Spoon into small bowls and top with your favorite toppings. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"H.O.P.E - Hold on. Pain ends." - Anonymous

Tuna Ceviche

One of my husband's favorite things to eat. I've never made ceviche, and for some reason, I thought it would be a lot more difficult. Nothing could be easier! Now that I know that, I'll definitely be making it a lot more for him. 

Ingredients:

- 1 tsp. chopped garlic

- 1/2 tsp. ground ginger

- 1/2 cup low-sodium soy sauce

- 1/4 cup fresh lime juice

- 2 Tbs chopped cilantro

- 1 lb good quality yellowfin tuna

- sesame seeds

- pinch diced jalapeños, optional

In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in cilantro. Slice tuna into very thin strips or very small cubes. Place tuna on a serving platter and top with a little bit of the sauce. Add a few sesame seeds and diced jalapeños and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Good food... good mood." - Anonymous

Chicken and Shrimp Kabobs with Basil Oil

Summer vegetables, fresh shrimp, juicy chicken and mouthwatering pineapple make these brightly colored kabobs easy to make and even easier to eat!

Ingredients:

- 12 (10-inch) wooden skewers
- 2 cups water
- 2 cups loosely packed fresh basil leaves
- 1 Tbs white balsamic vinegar
- 3/4 cup olive oil, divided
- 2 tsp. coarse salt, divided
- 1 tsp. black pepper, divided
- 1 1/2 to 2 lb. boneless skinless chicken breast, cubed
- 1 lb peeled and deveined raw medium shrimp
- 1 orange bell pepper (red or yellow is fine as well)
- 1 large zucchini, cut into 1/2" to 1" pieces
- cocktail tomatoes
- fresh pineapple, cubed

Soak wooden skewers in water 30 minutes and then drain. In a medium sauce pan, bring 2 cups water to a boil. Add basil and stir constantly until all the leaves have wilted. Drain and pat leaves with a paper towel. Place basil, vinegar, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender. Process until smooth.

Preheat grill to 400 degrees. Thread chicken, shrimp, bell pepper, zucchini, tomatoes and pineapple on each skewer. Drizzle remaining 1/4 cup olive oil over skewers and sprinkle with remaining salt and pepper. Grill, turning skewers after 3 to 5 minutes, until chicken is done (the shrimp will cook a lot faster than the chicken). Transfer kabobs to a serving platter and brush evenly with basil oil. Use remaining basil oil for dipping sauce. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Don't waste your time looking back. Keep 

moving forward." - Anonymous

Tomato Basil Corn Salad with Shallot Miso Dressing

A very easy-to-make dish containing a white miso dressing that adds an earthy flavor to enhance the meaty flavor of the tomatoes. By salting the tomatoes and letting them set for 20 to 30 minutes, draws out their juices so they'll meld with the dressing when you combine all the components. Definitely a favorite! 

Ingredients:

- 3 large ripe heirloom tomatoes, cored and cut into 1-inch pieces, or 2 cups halved cherry tomatoes

- 1/2 tsp. salt

- 1/3 cup extra virgin olive oil

- 1 Tbs parsley, minced

- 3 Tbs red wine vinegar

- 1/2 Tbs Dijon mustard

- 1 Tbs reduced-sodium soy sauce

- 1 Tbs white miso

- 1/4 cup diced shallots

- 3 cups fresh corn kernels

- 1/4 cup shaved parmesan cheese

- 1/2 cup fresh basil, torn into small pieces

Place tomatoes in a large bowl and sprinkle with salt. Let set 20 to 30 minutes. Combine oil, parsley, vinegar, mustard, soy sauce, miso, and shallots in a pint jar. Seal and shake until blended. You can also add these ingredients to a blender to combine. Add the vinaigrette dressing, corn, cheese and basil to tomatoes. Toss gently to combine, serve immediately, and most importantly, ENJOY! :) If you'd like a printer-friendly version of this recipe, Click Here.

"Life is 10% of what happens to you and 90% of how 

you react to it." - Anonymous

Pork Cutlets with Red Wine Cherry Sauce

It's all in the sauce! That's what I've heard and deem it to be true. The concentrated fruit flavor, body, and thickness from the cherry preserves and red wine make this sauce a great complement to the pork. 

Ingredients:

- 1 Tbs olive oil

- 1/4 cup onions, diced

- 1 lb. pork tenderloin (sliced) or pork cutlets

- 1 Tbs fresh thyme, divided

- 1/2 cup corn, optional

- 1/2 cup dry red wine

- salt and pepper to taste

- 1 cup chicken broth

- 1/3 cup cherry preserves

Heat oil in a large skillet over medium-high heat. Add onions and pork and cook pork for 2 to 3 minutes on each side, while stirring onions. The pork and the onions both should have a nice sear on them. Remove pork and onions to a plate and keep warm. Add the corn and 2 teaspoons of thyme to the skillet and cook until corn has a nice char or sear (about 1 to 2 minutes). Spoon corn over pork. Turn the heat to high and add wine and salt and pepper; cook two minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add the chicken broth and cherry preserves; cook until it's reduced to about 1/2 cup (about 6 to 7 minutes), stirring occasionally. Spoon cherry mixture over pork and sprinkle with remaining teaspoon of fresh thyme. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be more heart and less attack." - Anonymous 

Skillet Chicken with Creamy Sun-Dried Tomato Sauce

Turn a dish into a "creamy" meal and you'll always have my vote! This smooth sauce with fresh herbs makes this dish taste like it came straight from a top restaurant! "Laura's Restaurant"! 

Ingredients:

- 3, 6 oz. boneless, skinless chicken breasts

- 2 1/2 Tbs olive oil

- salt and pepper to taste

- 1/2 cup diced onions

- 2 cloves of garlic, minced

- 1 1/3 cups + 1 Tbs chicken broth

- 1/2 cup sun-dried tomatoes (in oil) - finely chopped

- 1/4 cup fresh basil, plus more for garnish

- 2 tsp. corn starch

- 1/4 cup heavy cream

- 1/3 cup shredded parmesan cheese

Place a long sheet cling wrap on top of a cutting board. Place chicken on top of plastic wrap and lay another piece of wrap over the top of the chicken. Pound chicken to an even thickness using the flat side of a meat mallet (or in my case, a cast iron skillet). Season both sides of chicken with salt and pepper. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook for about 4 to 5 minutes on each side (until chicken is cooked through).  Transfer to a plate and place another plate over the chicken to keep warm. Set aside.

Turn heat down to medium. Heat remaining 1 tablespoon olive oil in skillet. Add onions and sauté for a few minutes. Add garlic and sauté a minute longer. Pour in 1 1/3 cup chicken broth, while scraping bottom of skillet to release browned bits. Place sun-dried tomatoes and 1/4 cup basil in a blender and blend until tomatoes are chopped fine; or you can chop tomatoes and basil with a knife. Add mixture to the skillet and stir. In a small bowl, mix remaining 1 tablespoon of chicken broth with corn starch. Add to skillet, stirring constantly. Add cream and parmesan, stirring until cheese has melted. Remove from heat, and add chicken to the skillet mixture, spooning sauce over chicken. Garnish with more fresh basil and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"Count your blessings, not your troubles." - Anonymous

Lenten Appetizer and Entrée Recipes

 

No-stress delicious Lenten appetizer and meal recipes for you 

to enjoy and share!

- Brown Butter Lobster Bisque

- Creamy Caribbean Sweet Potato Soup

- Chickpea Vegetable Stew

- Shrimp and Broccoli Rolls with Peanut Sauce

- Oyster Soup

- Shrimp Fried Cauliflower Rice

- Lobster Roll Tacos

- Lobster Cup Sensations

- Spaghetti Squash Shrimp Scampi

- Tuna Ceviche

- Pan-Seared Tuna Steak

- Poached Lobster Tails in Spicy Ginger Broth

- Shrimp and Potato Corn Chowder

- Creamy Potato Leek Soup

- Swordfish and Scallops with Creamed Purple Cauliflower

- Mahi Mahi with Pink Peppercorn Tropical Salsa

- Crab Cakes

- Sheet Pan Salmon

- Roasted Red Pepper and Ricotta Soup

- Creamy Purple Potato Soup

- Baked Mahi Mahi over Creamed Spinach

- Breakfast Enchiladas

- Tomato Basil Corn Salad with Miso Shallot Dressing

- Sweet Potato and Quinoa Pilaf

- Sesame Soy Scallops

- Flounder Mediterranean

- Salmon in Smoky Tomato Sauce

- Tuna and Roasted Potato Salad with Avocado Buttermilk Dressing

- Tomato Basil Pasta Soup

- Tomato Zucchini Soup

- Creamy Butternut Squash Soup

- Parmesan-Topped Asparagus Soup

- Avocado Soup with Jumbo Lump Crab

- Tomato Asiago Frittata with Sauteed Arugula and Mushrooms

- Mustard Green Pesto Egg Sandwich

- Tabbouleh Salad

- Spinach Ricotta Dumplings

- Crab Salad

- Ginger-Glazed Mahi Mahi

- Mayo and Panko Mahi

- Penne Pasta with Asparagus and Pistachios

- Avocado Egg Cups

- Eggplant Mozzarella

- Orange Marmalade Shrimp Salad

- Butter-Basted Seasoned Rockfish

- Apple Cranberry Salmon Salad

- Orange-Glazed Salmon with Citrus Salad

- Smoked Salmon Salad with Dill Mustard Lemon Sauce

- Mixed Greens and Mushroom Frittata

- Honey Grilled Shrimp with Creamy Cole Slaw

- Apple Kale Salad

- Fabulous Fish Tacos

- Sweet Potato and Chickpea Cakes with Avocado Salsa

- Bourbon and Brown Sugar Salmon

- Seasoned Scallops with Quinoa

- Watermelon Caprese Salad

- Spinach Lasagna Roll-Ups

- Flounder Florentine

- Lobster Risotto 

- Mini Quiche(minus the bacon)

Chickpea Vegetable Stew

This hearty warm stew only looks like it's packed with fat and calories. Instead, it's packed with lots of vegetables, nutrition, and wonderful taste!

Ingredients:

- 1 Tbs olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 3 large garlic cloves, minced
- 2 cans of chickpeas (drained and rinsed)
- 6 cups organic vegetable broth
- 1 tsp. paprika
- 2 Tbs white miso (fermented soybean paste. Most grocery stores carry this.)
- 4 carrots, peeled and chopped
- 3 cups chopped cauliflower
- 1/2 cup chopped turnips
- 1 small bunch of kale, optional (I made mine without)
- Salt and pepper to taste, or your favorite seasonings. I put a little Creole powder in mine to give it a tiny "kick".

Add olive oil to a large stockpot over medium-high heat. Once heated, add the onions and celery. Cook for 5 to 7 minutes. Add garlic and cook for another minute. Add the chickpeas, broth, and paprika. Bring to a boil then reduce heat. Let simmer 10 minutes. Turn off heat. Place miso in a small bowl and add about 1/2 to 3/4 cup of the hot broth. Stir or whisk until miso has melted and add to the stockpot. Use an immersion blender to puree; or place half of the soup into a blender and puree. Pour into a bowl and add remaining soup from stockpot into the blender. Once smooth, transfer both back into the stockpot, turn heat to medium and add carrots, cauliflower, and turnips. Cook until vegetables are tender. Add seasonings to taste and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"A good deed brightens a dark world." - Anonymous

Korean-Style Pork and Rice

Great taste! Easy to make! Savory gochujang adds a deep flavor with a mild heat taste. Look for it ion the Asian Food aisle. 

Ingredients:

- 2 Tbs Avocado oil (or sesame oil)
- 12 oz. lean ground pork
- 3/4 cup finely chopped yellow onion
- 1/3 cup chopped green onions
- 4 garlic gloves, finely chopped
- 1/3 cup water
- 1 to 2 Tbs gochujang sauce (to your desired heat level)
- 2 Tbs soy sauce (or soy-free Coconut Aminos)
- 1 Tbs light brown sugar
- 2 Tbs fresh cilantro, chopped
- 2 Tbs rice vinegar
- 1 package Uncle Ben's precooked brown rice
- lime wedges

Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, stirring to crumble. Add onion, green onions, and garlic. Cook for 4 minutes. Add water and cook for 1 minute, scraping the skillet to loosen the brown bits. Remove from heat and add gochujang sauce, soy sauce, brown sugar, cilantro, and rice vinegar. Heat rice according to packaged instructions and serve pork over rice. Garnish with lime wedges. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"... and I say to myself, what a wonderful world." - Louis Armstrong

Skillet Meatball Lasagna

Think lasagna, spaghetti and meatballs, and pizza all combined into something that leaves you feeling so completely satisfied that there's just no way it can also be a healthy meal for your family to enjoy! Substituting ground beef for ground turkey (if you're making your own meatballs) and penne pasta for organic gluten-free brown rice penne pasta, this recipe will get two-thumbs up from your family and friends!

Ingredients:

- 1 tsp. olive oil

- 2 cloves garlic, diced

- 2 tsp. Italian dry seasoning

- 1/8 tsp. crushed red pepper flakes (more if you like spice)

- 1, 14 oz. can crushed tomatoes

- 1, 14.5 oz. can diced tomatoes

- 32 ounces organic vegetable broth

- 1, 16 oz. package penne pasta (I used Organic gluten-free brown rice pasta)

- 16 oz. mini meatballs (you can buy these frozen, pre-made, or make homemade. Mine were homemade from ground turkey. If you buy frozen, thaw before using.)

- 1 cup shredded mozzarella cheese

- 1/4 cup ricotta cheese (optional)

- 3 Tbs chopped fresh cilantro

Heat olive oil in a large deep, oven-proof, skillet over medium heat. Add garlic, Italian seasoning, and crushed red pepper flakes; cook for 1 minute. Stir in crushed tomatoes, diced tomatoes, and vegetable broth; and bring to a low boil. Add pasta and cook until pasta is done (about 12 minutes). Preheat broiler to high. Add pre-made meatballs to skillet and sprinkle with mozzarella and ricotta, and broil for about 5 minutes or until cheese melts and starts to become golden. Garnish with cilantro and serve. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Eat a salad everyday. Bean salad. Coffee bean salad. Coffee. 

Drink coffee everyday." 

Broccoli and Kielbasa Skillet

This savory skillet dish is just too easy not to make... over and over again! The perfect ingredients for a scrumptious meal!

Ingredients:

- 1 Tbs. olive oil
- 1 clove garlic, diced
- 1/2 cup chopped onions
- 1/2 of a 13 oz. package of turkey kielbasa, sliced diagonally
- 1/2 cup chopped red bell pepper
- 4 cups chopped fresh broccoli
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 2 cups rice or quinoa, cooked
- 1/2 cup shredded mozzarella cheese

Heat olive oil in a large skillet over medium-high heat. Add garlic and onions and sauté for 2 minutes, until onions become translucent. Add kielbasa and cook until it's lightly browned on both sides. Add red pepper, broccoli, chicken broth, and tomato sauce. Let simmer 10 minutes until the vegetables are tender. Stir in cooked rice and cheese. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"What's meant to be will always find its way." - Anonymous

Prosciutto and Parmesan Spaghetti Squash

Talk about savory! Talk about healthy! Talk about delicious! And all in one dish! 

Ingredients:

- 1 spaghetti squash
- 2 Tbs olive oil, divided
- 1 oz. thinly sliced prosciutto
- 1/2 cup yellow onion, chopped
- 1/2 Tbs diced garlic
- 2 cups summer squash or zucchini, chopped
- 1 1/2 cup multi-colored cherry tomatoes, halved
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. white balsamic vinegar
- 1/2 cup chopped fresh parsley
- 1/4 cup grated parmesan cheese

Pierce the spaghetti squash with a knife or fork several times and place in the microwave. Cook for 5 minutes. Remove and let cool slightly. Cut spaghetti squash length-wise and, using a fork, scrape out the seeds and spaghetti. Discard seeds, and set spaghetti portion aside. 

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add prosciutto and cook until crisp. Remove, crumble, and set aside. Add remaining 1 tablespoon olive oil to skillet along with onion and garlic. Cook for 2 minutes. Add summer squash and cook for another minute. Add tomatoes, salt, pepper, and vinegar. Cook for 2 minutes. Remove skillet from heat and add spaghetti squash, parsley, and parmesan. Divide into bowls and top with chopped prosciutto. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here. 

"Sometimes we just need to give it to  God and go to bed." - Anonymous

Creamy Potato and Leek Soup

Only recently have I started cooking with leeks. Freshly diced in my salads, sautéed with other healthy vegetables, and in soups such as this one. So creamy and incredibly flavorsome. What's even better is it's very easy to make!

Ingredients:

- 4 cups chicken stock

- 2 russet potatoes, peeled and cut into large pieces

- 2 leeks (whites only), thoroughly washed and chopped

- 1 stalk celery, roughly chopped

- 1 bay leaf

- 1 tsp. fresh thyme

- salt and pepper

- 1/2 cup heavy cream

In a large sauce pan or dutch oven, add all of the ingredients down to and including a little salt and pepper (to taste). Boil until potatoes are soft, about 15 minutes. Remove bay leaf. Let set 5 minutes to cool slightly. Using an immersion blender, blender, or food processor, add half of the soup mixture and blend until it's smooth. (Release the lid slightly when blending hot liquids so the steam can escape. Hold a towel over the top.) After blended, add the remaining soup mixture and blend until smooth. Transfer to a medium sauce pan, add heavy cream and let simmer 5 to 10 minutes to thicken slightly. Remove to soup bowls, garnish with chives or thyme and Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"To change the world takes time; to change yourself 

takes courage." - R. S. Lowel

Eggplant Meatballs

I had eggplant meatballs at a restaurant recently and couldn't believe how fabulous they tasted. What a healthy way to enjoy one of our favorites dishes, spaghetti and meatballs!

Ingredients:

- 1 medium to large eggplant

- 1 egg, slightly beaten

- 1/2 cup canned cannellini beans, rinsed and drained (you can also use navy beans)

- 1 tsp. diced garlic

- 1/2 cup finely chopped fresh basil

- 1/2 cup finely grated parmesan cheese

- 1/2 tsp. salt

- 1/4 tsp. pepper

- 1 cup Panko breadcrumbs (use Italian Panko if you would like more Italian flavor)

- Olive oil mister or nonstick pan spray

- Spaghetti sauce (homemade or store bought)

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place eggplant on top. Use a fork or a knife to prick eggplant about 4 to 6 times. Place eggplant in oven for 30 minutes. Remove and cool for about 20 minutes. Leave the oven on. Slice eggplant in half lengthwise and scoop out the flesh, removing as many seeds as possible. Discard flesh. Chop the eggplant into very small pieces and place in a medium bowl. Add the rest of the ingredients, down to and including Panko. Combine ingredients. Line a baking sheet or baking dish with foil and spray cooking spray on foil. Roll eggplant mixture into balls (about the size of a golf-ball) and place them on the baking sheet or dish. Lightly mist them with the olive oil or baking spray and put them in the oven, baking them for 20 minutes or until they are golden brown and a bit firm. Remove, and enjoy with your favorite spaghetti sauce. If you'd like a printer-friendly version of this recipe, Click Here.

"It's really simple... be good to each other." - Anonymous 

Easy Flatbread Pizza

This simple recipe can be changed up according to your desired taste. Fast, easy, and oh so fine! :) 

Ingredients:

- Whole grain baked Naan flatbread
- diced green onion
- Pizza sauce
- fresh spinach
- shredded or cubed chicken breast
- diced pineapple
- fresh mozzarella
- pepper

Toast the naan bread until slightly crisp. Preheat the broiler on high. Combine diced green onion with some pizza sauce and spread on the bread. Top with spinach, chicken, pineapple, and fresh mozzarella. Set pizza on a pizza pan and put under broiler until mozzarella begins to melt. Remove, sprinkle with a little bit of pepper and enjoy! If you'd like a printer-friendly version of this recipe, Click Here! 

"Stop saying I wish and start saying I will!" - Anonymous

Scallops with Warm Corn-Chorizo Salad

Melt-in-your-mouth scallops with this very savory warm salad is sure to delight your palate and keep you coming back for more. I am going to start making the salad by itself to have with other meals or just an egg on top! 

Ingredients:

- 2 Tbs olive oil, divided

- 5 oz. sweet Italian chorizo (or your favorite kind)

- 1/2 cup diced onions

- 2 tsp. minced garlic

- slightly charred corn from 4 ears of corn

- 6 cups packed baby spinach

- 1/2 lb. fresh scallops

- salt and pepper

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chorizo and cook for 5 minutes. Add the onions and garlic and sauté for 2 more minutes. Stir in kernels of corn (charred or uncharred) and the spinach. When the spinach starts to wilt, remove mixture from skillet to a bowl and set aside. Rinse and pat dry your scallops. Add salt and pepper to the scallops. Add remaining 1 tablespoon of olive oil to the skillet and turn up the heat to high. When skillet is very hot, add scallops and sear 1 to 2 minutes on each side. Serve over warm corn-chorizo salad. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely." - Roald Dahl

Strawberry Caprese Salad

A new twist on caprese salad makes this one refreshing summer dish!

Ingredients:

- strawberries
- mozzarella
- 2 cups fresh basil
- 3 Tbs olive oil
- handful of raw almonds
- 1 to 2 tsp. white balsamic vinegar 

Note I didn't put how many of the strawberries and mozzarella to add to this delicious salad. That is because it can be totally left up to you! Some people may like a lot of mozzarella and less strawberries, while others prefer the opposite. 

Dice the strawberries and mozzarella into small bite-size pieces. Put 2 cups fresh basil in a food processor, along with 3 tablespoons of olive oil and a handful of almonds. Process until well blended and drizzle in about 1 to 2 tsp. balsamic vinegar.  Combine basil mixture with strawberries and mozzarella, and you have yourself one amazing salad! Enjoy! 

"Let food be thy medicine and medicine be thy food." - Hippocrates 

Dr. Pepper Crock-Pot Pork Tenderloin

A little sweet, a little spicy, and a lot of flavor make this a super pork supper! The Dr. Pepper adds flavor without creating a prominent Dr. Pepper taste. Great blend of seasonings and tender pork make this a meal worth repeating.

Ingredients:

- 2 lbs. pork tenderloin

- 2 cups chopped carrots

- 2 cups chopped celery

- 2 cups diet Dr. Pepper

- 1/2 cup ketchup

- 1 Tbs soy sauce

- 1 tsp. creole seasoning (or more if you prefer more spice)

- 1 tsp. onion powder

- 1/2 tsp. garlic powder

- 2 Tbs flour

Add all ingredients, except flour, in the crock pot and cook on low for 6 to 8 hours. Remove 1 cup of the broth from the crock pot and add to a small sauce pan. Heat broth, over high heat. When broth starts to boil, whisk in the flour and stir constantly until sauce thickens. Serve sauce over pork. If you'd like a printer-friendly version of this recipe, Click Here.

"May your burdens be light and your coffee be strong." - Anonymous