Stuffed Campari Tomatoes

Appetizers, Greek, Low-carb, Mediterranean, Paleo, Tomatoes

My book club meets tonight, and I’ve been tasked with bringing an appetizer. Trying to make something that excites a group while also remaining semi-Paleo can be challenging. I know there will be plenty of other delicious and indulgent cuisine so I’m aiming to bring a light bite that won’t hurt our waistlines.

Since it’s tomato season, I’ve decided to stuff Campari tomatoes with fresh basil, feta cheese and toasted pine nuts. A quick drizzle of aged balsamic vinegar and a touch of good olive oil and this appetizer is ready. I’m sure the ladies will enjoy it and hopefully its prettiness will make up for the fact that I didn’t finish the book.

Stuffed Campari Tomatoes

What you’ll need:

Melon baller

Sharp knife

Ingredients

8-12 Campari tomatoes or 8 plum tomatoes (cherry and grape tomatoes are too small for this recipe)

1/4 cup pine nuts, toasted

1 green onion (scallion), chopped

3 1/2 ounces of feta cheese (I use reduced-fat)

6 large basil leaves, chopped

1 tablespoon aged balsamic vinegar

1 tablespoon olive oil

Process

Carefully slice the very top off each tomato. Using a mellon baller, carefully remove the inside pulp and seeds from the tomatoes to create little cups.

In a bowl, mix together the scallion, pine nuts, feta cheese and basil and combine well. Fill each tomato with feta-mixture. Then drizzle one tablespoon of balsamic vinegar over the top of all the tomatoes. Repeat with olive oil. Serve immediately and enjoy.

*You can make this ahead of time and keep it lightly covered in the refrigerator. However, don’t add the olive oil and balsamic vinegar until you’re ready to serve your dish.

Pesto Shrimp Over Zucchini Linguini

Arugula, Paleo, Pesto, Seafood, sunday supper, vegetables

Cooking Paleo really means removing foods like pasta from our diets. While I can’t follow a Paleo lifestyle perfectly, I am getting better at creating meals that are a healthy spin on traditional favorites.

My pesto shrimp over zucchini linguini embodies Paleo eating. Instead of using real linguini pasta, I thinly slice zucchini as its replacement. Paired with my Arugula Pesto Recipe, this dish results in a dairy-free, pasta-free dinner that’s satisfying and healthy.

This entire meal uses a single sauté pan and only takes 10-12 minutes once you turn the burner on. So have someone set the table while you take a little time at the stove. Regularly stirring the zucchini noodles will keep them from burning or getting too soft.

Don’t be intimidated by this recipe, and I suggest that you make the pesto ahead of time. I often double the pesto recipe and either freeze the extra or keep it in the refrigerator for up to seven days. The beginning of this recipe requires a little knife work, but the end result is quite simple and elegant. Oh, and it’s Paleo, which was kind of the point in the first place.

Ingredients

1/2 pound shrimp, peeled and deveined

2 or 3 zucchini

1/2 white onion, thinly sliced

2 garlic cloves, chopped

3 tablespoons of olive oil

2/3 cup arugula pesto (click here for the recipe)

Cooking

In a bowl, mix shrimp with 3 tablespoons of pesto sauce and put into the refrigerator.

While the shrimp marinates, make the zucchini noodles. Cut each zucchini length wise, into 1/8”-1/4” thick slices. Then cut those into long strips, creating julienned “noodles.” (see image)

In a large sauté pan, heat 2 tablespoon of olive oil over medium-high heat. Add the garlic and onion and stir for 2 minutes. Add the zucchini noodles, stirring occasionally, until they are tender but still firm, around 4-6 minutes.

Remove zucchini mixture from the pan and place into large bowl. Mix the remaining pesto with the zucchini noodles. Cover with foil to keep warm.

Then add another tablespoon of olive oil to the pan. Toss in the shrimp and cook for 2 minutes per side.

To plate, assemble the zucchini pesto noodles in the center of a plate and top with shrimp, evenly divided between all the guests. This recipe serves four adults.

Crispy Lamb and Lentils

Greek, Mediterranean, Paleo, spices, sunday supper

Sometimes I think this blog should be called “A Cheater’s Guide to Paleo” because there are a few items that I can’t seem to remove from my diet. Lentils are one of those foods.

It’s not like I’m eating lentils all the time, but there are a few dishes that just sing when I use those tiny legumes. I think the key is to use them sparingly to highlight the real main course.

This crispy lamb and lentils recipe provides a nice example of my “a little goes a long way” theory. The entire recipe only uses 1-1/2 cups of cooked lentils, which means each serving is only 1/4 to 1/3 cup, depending on how many you’re feeding. Lentils are packed with fiber, iron and protein (13 grams per serving) so I’m okay with including them in my diet once and a while.

I found this basic recipe in a Bon Appétit magazine but in my typical fashion, I couldn’t follow the instructions exactly. So this version has my own personal spin on it, and it’s pretty delicious. Make the lentils ahead of time if you need to, but they really only take 5-10 minutes because it’s a small batch.

When you take a bite of this you’ll immediately feel like you’re eating Mediterranean cuisine. The lamb and lentils mixed with fresh cucumber and parsley is an amazing combination. If you’re feeding people not adhering to Paleo, then include some fresh pita and the Greek yogurt sauce (recipe is also below) to expand your meal. This recipe feeds four adults. I added a few Kalamata olives because they pair so well, and I love them.

Ingredients

1-1/2 cups lentils, red, brown or green

1 pound ground lamb

1/2 cup onion, diced

3 garlic cloves, pressed or chopped

1 cup cucumber, chopped

1/2 cup Italian flat-leaf parsley, chopped

2 tablespoons fresh mint, chopped

3 tablespoons olive oil

1 tablespoon smoked paprika

2 teaspoons kosher or sea salt

1 teaspoon black pepper

1/2 teaspoon cumin

Lettuce cups or pita bread

Cooking

Bring two cups of water or chicken broth to a boil in a small sauce pan. Add lentils, cook on medium heat for 5 minutes, stirring occasionally. Turn off heat and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic. Once it’s hot (about 2 minutes) carefully add the ground lamb and press it down to cover the entire pan. After 4 minutes, break up the lamb and continue to brown it, like you might do with hamburger meat for tacos. The goal is to get the meat very brown and crisp. Season the meat with paprika, salt, pepper and cumin.

Then add the onion to the pan, and continue to cook for another 3-5 minutes. Meanwhile, drain the lentils.

Push the meat to one side and add last tablespoon of oil to the empty side of the pan. Add the lentils and press down to cover the empty space. Let cook for 3 minutes, and then stir into the lamb mixture. Continue to cook for a few minutes, stirring occasionally.

Turn off the heat. Incorporate the fresh mint, parsley and cucumber. Fill lettuce cups or serve with warmed pita and yogurt sauce.

Greek Yogurt Sauce

Ingredients

3/4 cup plain Greek yogurt

1 tablespoon chopped onion

1 tablespoon chopped cucumber

1 teaspoon garlic salt

1 teaspoon chopped parsley

2 tablespoon reduced fat feta cheese

Process

Mix everything together and let sit for 30 minutes before serving.

Leftovers to Appetizers: Salmon Mousse Dip

Appetizers, Cedar Plank, Leftovers, meal plans, Salmon

Almost every time I make Cedar Plank Salmon I end up with a little bit of fish left over, usually around 1/4 pound. Sometimes I put it on my salad the next day for lunch, and other times I like to make my salmon mousse dip. It’s a tasty appetizer or the perfect salmon spread for tea sandwiches.

I promise this dip isn’t fishy. It’s got a salmon flavor but it’s not overwhelming, and it’s not like smoked salmon. The cedar-flavored salmon makes this a light, delicious and elegant first course. But you can also make this with grilled or broiled salmon.

Follow the recipe below and feel free to improvise a bit. I usually have leftover fresh dill from making the cedar plank salmon but dried dill works well too. I also suggest chilling the mousse for at least 2 hours before serving so that it has a chance to thicken a bit.

The next time you’re cooking salmon, don’t throw away the extras! People who don’t even like fish dip enjoy this tasty treat and it serves four to six people as an appetizer. Try this dip once and you won’t waste leftover salmon ever again.

Ingredients

1/8 to 1/4 pound chilled cooked salmon, flaked with the skin and dark fatty parts removed

2/3 cup cream cheese, softened

1 tablespoon mayonnaise

1 scallion, white and green parts, chopped (about 2 tablespoons)

1 tablespoon capers, chopped

Juice of 1/2 lemon

2 tablespoons fresh or 1 tablespoon dried dill

1/2 teaspoon onion salt

Process

Combine the softened cream cheese with mayonnaise, lemon, dill, and onion salt. Add scallion and capers, mixing well. Incorporate the cold salmon. Chill at least 2 hours. Serve with crackers, bread or vegetables.

Friends, Final Four and Fried Ravioli

Appetizers, Final Four, Fried Ravioli, Party Planning

The Final Four basketball games are this weekend, and I am sure many people are having friends over to watch the excitement. At my house, that means finger foods and heavy appetizers, including my fried ravioli.

I stumbled upon this decedent first course after throwing it together for an impromptu potluck dinner with friends a few weeks ago. The host was making the main dish, someone else was given the salad duties, and I was asked to bring an appetizer. Since I knew we were eating Italian food, I wanted to make sure whatever I brought went with the meal.

I didn’t have time (or the desire) to run to the store. I checked my refrigerator and pantry and realized I had some ravioli that I hadn’t used for one reason or another. I also had eggs, breadcrumbs, half and half and oil, so I decided to try my hand at fried ravioli. Even though I’d never made it before, I figured it couldn’t be that difficult.

I was right! It was easy and delicious. Everyone loved it, especially the children. They didn’t even seem to notice they were eating artichoke-filled ravioli. One of the great things about this recipe is that you can use any type of fresh ravioli. Try it with traditional cheese or meat, or branch out and use a vegetable-filled pasta.

By fresh, I mean “not frozen.” You don’t have to make homemade pasta, but you do need to purchase the ravioli you see in cold cases, like Buitoni or something similar from your local grocery store. You also want to look for medium to large ravioli because the small ones don’t have enough filling to hold up against the breading.

Really happy with the results, I’m adding this fried ravioli recipe to my appetizer rotation. I used some vodka sauce I had leftover as the “dipping” sauce, but you can use any marinara or jarred tomato sauce. This recipe isn’t Paleo, and it isn’t very healthy, but we all deserve a little indulgence now and then, especially during March Madness.

Supplies

A candy or baking thermometer. If you’re looking for a good one, click here.

Ingredients

10-14 large ravioli

1/2 cup Italian breadcrumbs

1/3 cup panko breadcrumbs

1 egg, beaten

1/2 cup half and half (milk can be used as a substitute)

1/2 cup marinara or tomato sauce

Vegetable oil

Salt

Cooking

In a medium to large shallow pot, add enough oil to reach a depth of 2”. Turn heat to medium-high and heat to 325 degrees. *Tip: If you don’t have a thermometer, then you can test the oil by tossing in a small piece of bread. If it doesn’t bubble much, then the oil isn’t ready. If it bubbles quickly and browns the bread within 5 seconds, then it’s too hot.

Combine the egg and half and half in one bowl, and combine the Italian and panko breadcrumbs in another.

Dip each ravioli into the egg and half and half mixture, and then dredge in the bread crumbs, being sure to coat completely.

When the oil is ready, fry the ravioli in batches. Be careful not to overcrowd the pot. Gently turn them until golden brown, about 3 to 4 minutes. Use a slotted spoon to transfer the hot ravioli to paper towels to drain excess oil. Sprinkle with a little salt.

Serve with tomato sauce of your choice.

Sautéed Spinach with Goat Cheese

10 minute side dish, food, Paleo, side dish, Spinach, tips, vegetables

In Florida, spinach and snap beans (a.k.a. green beans) reach their peak in March so you can buy a lot for a little bit of money (click here for a complete list of Florida vegetables by season). Both spinach and snap beans make healthy side dishes but sometimes we need inspiration to create something different. Steamed green beans get boring, and I don’t know about you, but I can only eat so much spinach in my salads.

Don’t let your side dishes end up as an obligatory sidekick to your meal’s main element. Instead, look for ways to doctor up the usual to create something new. The key to side dishes is that they can’t take up a lot of time. They are SIDE dishes, after all. But that doesn’t mean they can’t be fulfilling and add a satisfying element to your meal.

Below I’ve included a 10-minute recipe for spinach sautéed with garlic and goat cheese. It’s simple to prepare and is a great way to use all that spinach you picked up at the farmers market or store. Don’t forget that spinach shrinks dramatically as it cooks, so be prepared to use at least six to eight cups to feed four people.

I paired this luscious side dish with a grilled New York strip steak. I didn’t even miss eating the roasted potatoes I made my husband because the spinach had plenty of fulfilling flavor. Check back later this week to get another 10-minute side dish that’s perfect for a Paleo-inspired diet.

Ingredients

2 tablespoons olive oil

2 garlic cloves, minced

1/4 cup onion, minced

1/4 teaspoon kosher salt

1/4 teaspoon white or black pepper

2 oz. goat cheese (use 1/4 oz. per cup of spinach)

6-8 cups fresh spinach

Cooking

Using a deep skillet or shallow pot, sauté garlic and onion in olive oil over medium-high heat for 3 minutes. Add the spinach and stir so every leaf is coated with the hot oil. Season with salt and pepper. Add cheese in chunks and gently combine. Turn off heat, cover, and let sit for 2 minutes. Stir again and serve immediately.

Winter Vegetable Medley

Leftovers, Paleo, roasting, side dish, sunday supper, tips, vegetables

Parsnips and butternut squash abound this time of year, but it can be hard to come up with ideas to incorporate them. Most people haven’t cooked parsnips before and aren’t sure where to start. Parsnips look somewhat like white carrots, and you peel them the same way, but they have a distinct root vegetable flavor.

I am always trying to find ways to reduce the starches and increase the vegetables we eat. Butternut squash is one of those wonderful vegetables that has a similar texture and taste of a sweet potato, but isn’t as sugary. It doesn’t get stringy or watery like other types of squash sometimes do, so it really stands up to roasting.

With a couple of Yukon gold potatoes, these winter vegetables bake together and caramelize nicely. Even children don’t seem to notice how many vegetables they’re enjoying, so that’s another win when feeding a family.

This side dish recipe easily feeds four to six people. I was only serving three, so I wound up with enough left over for the next night. It’s really nice to have a significant part of today’s meal already completed. This savory vegetable and potato medley worked great with the pompano fish I grilled last night, and I’m sure it will pair perfectly with roasted lamb chops this evening.

Ingredients

3 garlic cloves, minced

1 shallot, chopped

2 medium Yukon gold potatoes

1 medium butternut squash

4 parsnips

2 teaspoons salt

1 teaspoon thyme

1/2 teaspoon white pepper

1/2 teaspoon garlic powder

3 tablespoons olive oil

3 tablespoons balsamic vinegar

Cooking

Preheat oven to 400 degrees. Peel parsnips like you would peel a carrot, then slice into 1/4-inch slices. Remove the skin from the squash by carefully cutting between the skin and the orange flesh. Then remove the seeds and stringy inside, like you would if you were cleaning out a pumpkin. Then cut squash into 1/2-inch chunks. Cut potatoes into 1/2-inch chunks as well.

Mix the minced garlic and shallots with the parsnips, squash and potatoes in a large bowl. Add olive oil, salt, garlic powder, white pepper and thyme and stir. Place the medley on a greased cookie sheet in single layer. Bake for 20 minutes and stir.

Bake for another 15 minutes. Pour balsamic vinegar over the vegetables and gently combine. Cook for 5 more minutes and serve when ready.

Chicken Enchiladas

Chicken, Leftovers, meal plans, Mexican, sunday supper, tips

I’m not a huge fan of leftovers in their original form, but I enjoy making another meal with the remainders. My chicken enchiladas are a good example of this practice. By using leftover shredded Mexican chicken, I can throw together a meal that looks almost professional. Assembling the enchiladas is easy, and I like to serve them with some yellow rice. Start the rice just before you place the enchiladas in the oven and everything will be done at the same time. Enjoy!

Supplies You Will Need

9×13 baking dish

Ingredients

1-2 cups leftover Mexican chicken

1-2 cups shredded cheddar cheese

10 oz. can of enchilada sauce (I use Old El Paso)

6-8 tortilla shells from the night before

.5 oz. package of saffron yellow rice

Cooking

Preheat oven to 425°F. Spray baking dish with cooking spray and spread 1/4 cup of enchilada sauce on the bottom.

Carefully assemble the enchiladas by placing 2 to 3 tablespoons of chicken in the center of each tortilla shell. Top with a little cheese and fold one side over the other. Place the enchilada seam side down in the baking dish. Repeat until the pan is full. The enchiladas should touch each other but not be crammed in.

Bake for 15 minutes. Top with 1/4 cup of enchilada sauce and 1/2 cup of cheese and cook for another 10 minutes until cheese is melted and bubbly. Feel free to top these with any of the traditional taco toppings. Serve with rice and enjoy!

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One Slow Cooker, Two Mexican Meals

Chicken, meal plans, Mexican, Slow cooker, sunday supper, tips

I like all different types of food and do my best to make a good variety of meals. My husband loves Mexican but it’s not always the best choice for our waistlines. However, I’ve found a quick way to make some delicious chicken that can be used in both tacos and enchiladas.

This shredded Mexican chicken recipe is as simple as it gets, to me anyway. It’s not only easy but it’s pretty healthy. The chicken recipe only uses four main ingredients, so the majority of calories comes from the taco shells and toppings you choose.

This recipe works great on salads too. Add a little cheese, some canned black beans, corn, fresh tomatoes, avocado, a few crumbled taco chips and two tablespoons of salsa. For those of us who need to watch our portions, this is a hearty salad that doesn’t taste like you’re missing anything while the rest of the table gobbles down tacos.

One of the best parts of this recipe is its leftovers. This easily feeds six people and you should still have some remaining. Either eat tacos again the next night, or better yet, try my enchilada recipe. Check back tomorrow to see how to make restaurant-quality enchiladas with the leftover chicken and tortilla shells from the night before and only three more ingredients.

Ingredients

6 chicken breasts

1 large onion, quartered

1 jalapeno pepper, halved

1 cup of your favorite salsa (I prefer “hot” varieties)

1 teaspoon kosher salt

1 teaspoon cumin

(15-20) 8”-12” flour or corn tortillas

Taco toppings of your choice (I suggest shredded cheese, chopped tomatoes, sliced avocado, cilantro and shredded iceberg lettuce)

Cooking

Clean and trim chicken breast to remove any visible fat. Cut each breast in half. Place at the bottom of a greased slow cooker. Top with jalapeno pepper and onion. Sprinkle with salt and cumin. Cover with salsa. Cook on high for 3-4 hours or on low for 6-7 hours.

Carefully remove the chicken and leave the sauce in the crock pot. Place the chicken on a cutting board and gently shred the chicken with two forks. Remove half of the cooking liquid. Return the shredded chicken to the slow cooker and mix. Serve immediately or keep chicken warm until ready to assemble the tacos.

*Tip: try heating the tortillas on medium-high heat in a dry pan for 30-45 seconds on each side but be careful not to burn them. This extra step helps keep the tortillas from getting soggy and also adds a nice crisp.

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Scrumptious Tomato and Cucumber Salad

10 minute side dish, Paleo, Salad, Tomatoes

Today I’m sharing a tomato and cucumber side dish. The key to this is the delicious olive oil and vinegar mixture. You can let this sit for hours before serving because the tomatoes and cucumber marinate in each other’s flavors. As embarrassing as it is, I’ve actually licked the bottom of the bowl after serving this side.

The tomato cucumber salad works nicely with grilled salmon or lamb. I’ve also served it with flatbread and homemade hummus for a vegetarian meal. Tomatoes are very versatile so try this dish or the Caprese salad I shared yesterday with your favorite protein.

Ingredients

3 beefsteak or vine ripe tomatoes, quartered

1 cucumber, peeled and thinly sliced

1/4 cup green onions, chopped

2 tablespoons red wine vinegar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon oregano

2 tablespoons virgin olive oil

Assembly

In a small bowl, combine vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. In a larger bowl, combine the tomatoes, sliced cucumber and chopped green onions. Pour vinegar/oil mixture over the top and let sit for at least 30 minutes, stirring occasionally. Serve when ready.

My Tasteful Life

Enjoying Food & Life

my tasteful life

Stuffed Campari Tomatoes

Pesto Shrimp Over Zucchini Linguini

Crispy Lamb and Lentils

Leftovers to Appetizers: Salmon Mousse Dip

Friends, Final Four and Fried Ravioli

Sautéed Spinach with Goat Cheese

Winter Vegetable Medley

Chicken Enchiladas

One Slow Cooker, Two Mexican Meals

Scrumptious Tomato and Cucumber Salad