This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
I found these cute mini Brie wheels at the store today. Perfect for just a small portion of Brie when a whole wheel is too much. Pop out of the container and eat as you usually would. Wrapped in pastry, warmed so it’s soft and gooey, add preserves, slice on salads or sandwiches, etc.
I warmed it, served with fresh fruit and crackers. Perfect snack or for lunches!
In the latest Clean Eating Magazine I fell I love with most of the recipes. The mag is full of fresh springtime ideas and they are fabulous. One of our favorites was the baked goat cheese salad. I made a few changes but none to make any hugh difference. Here’s my recipe based on the clean eating recipe!
1-2 tbsp evoo
Gluten free bread crumbs
1 tsp chopped thyme
Fresh gr salt and pepper
2 egg whites whisked
4 oz goat cheese
3 tbsp lemon juice
1 tsp Dijon mustard
Garlic powder and dried thyme to taste
3 tbsp chopped toasted pecans
2 cups chopped fresh spinach
1 cup strawberries
6 oz grilled chicken breast roughly chopped
Preheat oven to 425. While heating mix lemon juice, mustard and garlic powder and dried thyme to taste. Whisk well. Slowly drizzle in olive oil and whisk well. Set aside.
On a small bowl place egg whites in one and bread crumbs thyme and salt and pepper in the other. Take goat cheese one ounce at a time and make a small patty. Dredge in egg whites then in bread crumbs. Continue for all 4 patties. Freeze for 20 mins.
While patties are freezing chop spinach, chicken, pecans, and strawberries. Toss well with dressing.
Bake goat cheese in oven 6 mins per side.
Let stand one minute. Top salads with patties and serve immediately!
Our NYE dinner was a great meal, so I know there had to be a great dessert. So I immediately knew to check out Annie’s Eats! Sure enough I found a great tart that while has a lot of steps is quite easy to make. And boy was this great. Everyone raved about it!
For the crust: (I used pre made as it was 82 degrees here today. Too hot to roll out dough! )
1 large egg yolk
1 tbsp. heavy cream
½ tsp. vanilla extract
1 ¼ cups all-purpose flour, plus more for dusting the work surface
2/3 cup confectioners’ sugar
¼ tsp. salt
8 tbsp. cold unsalted butter, cut into ½-inch cubes
For the ganache:
2 oz. bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tbsp. unsalted butter, at room temperature
For the filling:
8 oz. cream cheese, softened
½ cup confectioners’ sugar, sifted
½ tsp. vanilla extract
2 tbsp. milk or cream
Fresh strawberries, sliced (approximately 12 oz.)
Melted bittersweet or semisweet chocolate, for drizzling (optional)
To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.
Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.
Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool.
To make the ganache, place the chocolate in a heatproof bowl. Bring the cream to a simmer in a small saucepan. Remove from the heat and pour over the chocolate. Let sit 1-2 minutes to melt the chocolate. Whisk together until a smooth ganache forms. If there are still bits of unmelted chocolate, microwave in 10 second intervals, whisking in between, until the ganache is completely smooth. Whisk in the butter. Spread the ganache in a thin even layer over the bottom of the cooled tart shell. Allow the ganache to set before proceeding.
To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth. Blend in the vanilla and milk or cream. Spread the cream cheese mixture over the cooled ganache in the tart shell.
Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other. Gently press the berries into the cream cheese mixture to help keep them in place. Drizzle with melted chocolate, if desired. Chill until ready to serve.
Ahhh a summer staple..shortcakes. They are perfect with fresh summer fruits. Strawberries or peaches or mixed berries..all are great. I found this recipe on Annie’s Eats who topped the shortcakes with peaches. We usually do strawberries. This time I just made a ton to freeze for later use as we have had a lot of drop in guests. Since we always have berries on hand,this was an easy go to dessert esp when the cakes are already made. Just take out of freezer in time to defrost, top with fruits and enjoy!
2 cups all-purpose flour
2 tsp. baking powder
1 tbsp. sugar, plus additional for sprinkling
½ tsp. salt
2/3 cup cold buttermilk
1 large egg
8 tbsp. unsalted butter, melted and cooled slightly
To make the biscuits, preheat the oven to 475F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, baking powder, sugar and salt in a large mixing bowl. Whisk together the buttermilk and egg in a medium bowl, then whisk in the melted butter, stirring until the butter forms small clumps. Add the liquid ingredients to the bowl with the dry ingredients and stir with a wooden spoon until a dough comes together and no dry ingredients remain. Using a greased 1/3 cup measuring cup, scoop a mound of dough and drop it onto the prepared baking sheet. Repeat with the remaining dough spacing the biscuits about 2 inches apart. Sprinkle extra sugar over the top of the dough mounds. Bake until the tops are golden brown, about 12-15 minutes. Transfer to a wire rack to cool at least 15 minutes before assembling.
When ready, top with fruits and fresh whipped cream!
Mmm this is my favorite kind of salad, fruit, veggies, chicken (I added grilled chicken!!), and a great dressing that you dont need to use a lot of to get the full flavor. Found on Annie’s Eats I knew it was sure to be a hit and guess what, Annie did it again…it was fabulous, light, summery, delicious! I added grilled chicken and this became the perfect meal!
For the dressing:
1/3 cup apple cider vinegar
¾ cup sugar
2 tbsp. minced shallot
¼ tsp. dry mustard
1 tsp. salt
6 tbsp. light mayonnaise
3 tbsp. freshly squeezed orange juice
6 tbsp. vegetable oil
1½ tsp. poppy seeds
For the salad:
Romaine lettuce, washed and dried
Strawberries, hulled and sliced
Mandarin orange segments
Fresh pineapple, cubed
Slices of grilled chicken breast
In the bowl of a food processor, combine the vinegar, sugar, shallot, dry mustard, salt, mayonnaise and orange juice. Process to blend well. With the feed tube open and the processor on, add the vegetable oil in a steady stream and continue processing until incorporated. Add the poppy seeds and pulse briefly just until blended. Transfer to an airtight container and refrigerate until ready to use.
To make the salad, chop the lettuce into bite-size pieces. Plate individual servings of the lettuce in salad plates. Top each serving with strawberries, blueberries, mandarin oranges and pineapple cubes as desired. Drizzle lightly with the poppy seed dressing and serve immediately.