Light Caesar Salad Dressing

I came to the realization a while back that every time I eat a Caesar salad, I devour it, but I don't really eat them that often. Maybe it's the buttery croutons, fresh shaved parmesan or the garlicky crunch of the dressed greens, or maybe a combination of all three. I love a good Caesar. I have found a recipe for a dressing that allows me to enjoy the yummy flavors that make a Caesar, but with a shorter ingredient list and a lighter dressing that is more of a vinaigrette. I topped the salad (omit the croutons if you are feeling super healthy) with grilled chicken for a quick, healthy entree salad.

Light Caesar Salad Dressing

(Printable Recipe)

Adapted from Naturally Thin

1 teaspoon dijon mustard

1 small clove garlic

2 tablespoons lemon juice

1 teaspoon anchovy paste OR 1 anchovy filet

2 teaspoons Worcestershire sauce

4 cups romaine lettuce, torn

3-4 tablespoons parmesan cheese, grated

4 tablespoons extra virgin olive oil

Salt and pepper, to taste

Put first 5 ingredients in a blender or food processor and blend until smooth. Season lettuce with salt and pepper. Toss with dressing and parmesan cheese.

Egg Salad Sandwiches

It is time to use up the hard boiled eggs.  There are still some left from Easter and I do not want them around anymore.  I do not eat hard boiled eggs.  Therefore, I made egg salad sandwiches for my husband.  He said the sandwiches tasted like potato salad which he loves (and I do not make that often enough for him either).

Chunky Egg Salad

(printable recipe)

9 hard boiled eggs, chopped

1 stalk celery, chopped

1/4 cup onion, chopped

1/4 cup pickle relish

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon sea salt

black pepper to taste

Combine all ingredients until mixed well.  Serve on toasted bread.  

Black Bean and Pepper Enchiladas

I love Mexican food!  As usual, my dinner was centered around trying to use up expiring produce (bell peppers).  I decided to indulge by making a black bean enchilada with bell peppers.  The results were quite pleasing to me.  These will definitely be made again.


Black Bean and Pepper Enchiladas
(printable recipe)
1 tablespoon olive oil
1/2 cup onion, chopped
1 garlic clove, minced
1 cup red, yellow or orange bell peppers, chopped
1 - 4 ounce can diced green chile peppers
1/2 teaspoon salt
1/2 teaspoon cumin
1 Knorr Chipotle Mini Cube
1 - 15 ounce can black beans, rinsed and drained
1 package (7 ounces) 2% Milk Mexican Cheddar Jack cheese
taco size corn tortillas (10-12), room temperature
2 - 10 ounce cans red enchilada sauce


Preheat oven to 400 F. 


In large skillet, heat olive oil over medium heat.  Cook onions and peppers until tender (about 3 minutes). Reduce heat to low.  Add chile peppers, salt, cumin, chipotle mini cube seasoning and black beans.  Stir until heated through.  Turn off heat.  


Pour enough enchilada sauce to coat the bottom of a 13" x 9 " baking pan.  In large bowl, pour remainder of enchilada sauce from can (use additional can of enchilada sauce when needed).  Place a corn tortilla in bowl of sauce coating both sides.  Place 1/4 cup of black bean mixture down center of tortilla.  Sprinkle cheese on top of bean mixture (1- 2 tablespoons).  Roll enchilada and place in pan seam side down.  Repeat until bean mixture is gone. 


Pour remaining enchilada sauce on top of enchiladas.  Sprinkle remaining cheese on top of enchiladas.  Bake 20 minutes.  Serve.

Roasted Red Pepper Hummus

I have been enjoying hummus on sandwiches and with pita bread for lunch or snacks a lot lately. The fact that hummus is healthy and easy to make is a bonus.  Love it!

Roasted Red Pepper Hummus

(printable recipe)

1 - 15.5 ounce can garbanzo beans/chick peas

1/4 cup lemon juice

 2 tablespoons safflower oil

1/4 cup tahini

1 teaspoon minced garlic

1 roasted red bell pepper (approximately 1/2 cup)

1/4 teaspoon sea salt

1/4 teaspoon cumin

1/4 teaspoon ground coriander

Blend, Pulse or Ninja until smooth.  Serve.

Last Minute Easter: Hot Cross Buns and Easy Easter Treats for Kids

Hot Cross Buns with Almond Icing

Quick and festive Easter treats the kiddos can help make

Happy Easter, from the Budding, Busy and Empty Nesters!

Easter Lamb Cupcakes

My daughter made these adorable lamb cupcakes for an Easter party for children at a local community center.  We found all sorts of versions online.  She chose mini M & M's for the eyes and pink jelly beans for the nose.  Mini marshmallows are stuck all over white frosting atop a cupcake to give the appearance of a lamb.  So... let your kids make the treats for Easter!

Sausage and Apple Barley Pilaf

Looking for a side dish last night, I tried a new recipe that I really enjoyed and decided it could be eaten as a meal itself.  So maybe next time I'll make this pilaf as the main course with a salad as the side dish.


Sausage and Apple Barley Pilaf
Adapted from Serious Eats
(printable recipe)
 8 - 10 oz. mild or Italian sausage
1/2 small onion, chopped
1 cup pearl barley
2 1/2 cups unsalted chicken stock
1 large granny smith apple, chopped 
1/2 cup dried cranberries
1/2 cup toasted walnuts
1/4 cup grated Parmesan cheese


In large skillet or medium pot, cook sausage and onion until cooked.  Drain sausage if necessary.  Return to pan and add barley and stir until distributed evenly with the sausage.  Pour chicken stock over mixture and bring to boil.  Reduce heat and cook 40 minutes.  


Stir in apple and dried cranberries.  Toast walnuts in oven at 425 F for 2 minutes.  Add walnuts and cheese tossing to evenly distribute through pilaf.  Serve.

Pasta Primavera

The other day I wanted to make pasta for dinner. After considering my options, I decided that I didn't want to make a heavy, meaty pasta sauce since it is spring after all. I remembered how much I love pasta primavera. I threw together this one based on vegetables that were in season and looked good at the store. The vegetables are steamed lightly and infused with a little lemon and then tossed with penne, a little cream and some sharp parmesan. The trick to making this pasta is to cut your vegetables so that they cook at the same time, resulting in a tender, nutritious and colorful meal! 

Pasta Primavera

(Printable Recipe)

1/2 box (about 7 ounces) whole wheat penne or other short pasta

1 tablespoon olive oil

1 shallot, thinly sliced

1 yellow squash, cut into bite-size pieces

1 broccoli crown, cut into bite-size florets

2 carrots, julienned

1 lemon, zested

1/2 bunch asparagus, sliced at a diagonal

1 teaspoon lemon juice

Sea salt and cracked pepper, to taste

1/4 cup half and half or cream

1/4 cup parmesan, shredded

Cook the pasta according to package directions. Meanwhile, in a large saute pan with a lid, heat the olive oil on medium low. Add the shallot and cook for a couple minutes until it begins to soften. Add the squash, broccoli, carrots, asparagus lemon zest and juice. Cover and cook let the vegetables steam just until tender, about 3 to 5 minutes. Season with salt and pepper and stir in the cream. Add the cooked pasta and stir everything together. Just before serving, sprinkle and toss in the parmesan.

Serves 4.

Lentil Salad

Sometimes I am shocked at the price stores want for prepared salads.  Yesterday, while at a specialty food store, I saw a container with about 1 1/2 cups of lentil salad selling for $7.  Beans are very cheap.  I went home and made my own for a fraction of the price.  

Lentil Salad

(printable recipe)

1 1/2 cups brown lentils

1 medium tomato, chopped

1 yellow or orange bell pepper, diced

4-5 green onions, thinly sliced

1/4 cup carrots, diced or thinly sliced

Dressing:

1/4 cup balsamic vinegar

1/4 cup olive oil

1 teaspoon Dijon mustard

1/2 teaspoon minced garlic

1/2 teaspoon salt

freshly ground pepper

spring mix

Rinse and drain lentils.  Place lentils into a large sauce pan and cover with water by 1 inch.  Bring to a boil and reduce to simmer.  Cover and cook for 25 minutes.  Lentils should be firm but not mushy. Drain.  Rinse and drain in cold water.  Place in refrigerator to chill.  

Chop, dice and slice vegetables.  Add to lentils.

Prepare dressing by mixing above ingredients.  Pour over lentils and toss to coat evenly.  Chill until ready to serve.  Place lentil salad on small bed of spring mix.  Serve.

Chex Ginger-Honey Crunch

Looking for a new trail mix or snack mix?  This recipe from Chex is a sweet treat that incorporates ingredients like banana chips and dried cranberries.  I made a couple minor adjustments.   It served as a fun weekend snack for my family.  Exchange popcorn or chips with this party mix for your next family game or movie night.  Try some of their other great party mix recipes here.  

Chex Ginger-Honey Crunch
Adapted from Chex
(printable recipe)
6 cups Honey Nut Chex or Rice Chex cereal
1 cup dried banana chips
1 cup sliced almonds
1/4 cup Smart Balance buttery spread + 1 tablespoon butter
1/4 cup brown sugar
1/4 cup honey
1 1/2 teaspoons ginger
1 cup flaked coconut
1/2 cup dried cranberries


In large microwavable bowl, combine cereal, banana chips and almonds.


In 2 - cup microwaveable bowl or measuring cup, add butter, brown sugar, honey and ginger.  Microwave on high uncovered for 2 minutes until boiling.  Stop microwave and stir at 1 minute.  Pour over cereal mixture, stirring until coated well.  Microwave on high 4 minutes, stirring every minute.  Stir in the coconut and cranberries.  Microwave on high 2 more minutes or until cereal just begins to brown.  


Spread on waxed paper.  Cool.  Store in airtight container.

Penne without Vodka

Apparently, Rigatoni alla Vodka is a popular Italian dish that I have never eaten before. My friend told me about this recipe she had tried from the TLC show Kitchen Boss.  This was enjoyed by everyone in our family including me.  The recipe is simple and delicious.  As usual, I changed the recipe to suit my taste or kitchen pantry.  Thus, the recipe name change noted above, Penne without Vodka.  The recipe does not include vodka but neither did Buddy Valastro's recipe. 

Penne without Vodka

Adapted from Buddy Valastro

(printable recipe)

1 pound penne pasta

1 teaspoon olive oil

1/2 small onion, diced

4 ounces diced pancetta

1 teaspoon minced garlic

salt & pepper to taste

1 - 28 ounce can crushed tomatoes

1 tablespoon sugar

1/2 teaspoon basil

1 tablespoon fresh flat leaf parsley, minced

1 cup heavy whipping cream

Parmesan cheese, optional

Fill a large pot with water.  Bring to boil.  Add penne pasta and cook according to directions.

Prepare pasta sauce while water begins to boil.  Place a teaspoon of olive oil in a large skillet.  Add onion and cook until soft.  Stir in pancetta, garlic, salt and pepper.  Cook for one minute.  Add crushed tomatoes, sugar and basil.  Cook 15 minutes.  Add parsley.

Take a small bowl and whip cream until peaks form.  Fold into tomato sauce.  Add sauce to drained penne pasta.  Mix to combine.  Top with Parmesan cheese if desired.  Serve immediately.

Farro Tabbouleh

This recipe adapted itself. I decided to make this salad when planning my week's meals, but somehow forgot to put several ingredients on my shopping list. In hindsight, I'm kind of glad because I absolutely love the flavor profile this dish has going on. At first glance it is kind of predictable, but the combination of lemon, garlic, sriacha hot sauce, parsley and so on really melded together and left me wanting seconds (which I gladly helped myself to). Farro is kind of a cross between wheat berry and barley and is present in Italian cooking. If you can't get ahold of farro, you could try quinoa, barley or even a short grain brown rice as a substitute. Either way, this main dish salad is going to be a summer staple in my house when I don't feel like turning on the oven.

Farro Tabbouleh

Inspired by a recipe from Self via Epicurious

(Printable Recipe)

1 cup cooked farro (per package directions), cooled
4 Roma tomatoes, seeded and chopped
1 small cucumber, seeded and chopped
1/2 garlic clove, minced
2 tablespoons chopped red onion
1/4 cup almonds, toasted and chopped
1 cup chickpeas, rinsed and drained
3 tablespoons olive oil
1/2 cup flat leaf parsley, chopped
Juice from 1 lemon
1 to 1-1/2 teaspoons sriracha hot sauce (look for the green tipped bottle with the rooster)
If desired, sea salt, to taste


Toss together all ingredients in a bowl. Let stand at room temperature for 20 minutes to let flavors marinate. Serve with pita bread.

Cracked Pepper Potato Chips with "Spiked" Dip - No Frying Required

I've made these potato chips so many times and I love them so much that it is odd that I have never told you about them! Late Saturday night my husband and I decided we needed a little snack since we had eaten a really early dinner that afternoon. The potatoes are sliced, tossed with cracked pepper and a little olive oil and put in the oven until crispy. I actually made this particular dip up last night. I didn't feel like make anything complex, so as my base I grabbed Spike seasoning, which if you're not familiar with is a mixture of 39 herbs and spices. Sidenote: it's great on popcorn. That along with worcestershire sauce, fresh chives and light sour cream became dip for my hot and fresh potato chips. 

Cracked Pepper Potato Chips with "Spiked" Dip

(Printable Recipe)

Potato chip recipe adapted from Ellie Krieger

3 large russet potatoes, very thinly sliced (use a food processor with a slicer attachment if you have it)

3 tablespoons olive oil

Cracked pepper, to taste

Sea salt, to taste

For the dip:

1/2 cup light sour cream

1-1/2 teaspoons Spike seasoning

1 teaspoon worcestershire sauce

1 teaspoon fresh chives, snipped

Preheat the oven to 450 degrees. Line two cookie sheets with parchment paper. In a bowl toss potato slices with olive oil and cracked pepper. Arrange on the baking sheet in a single layer. Bake for 12-15 minutes or until crispy, depending on the thickness of the potatoes. Remove from oven and sprinkle with sea salt if desired.

For the dip: 

Mix all ingredients in bowl until smooth. Chill until ready to serve.

Raspberry Pomegranate Smoothie

Who doesn't love a smoothie?   I tried a new one and it was a hit.  I pump my kids with pomegranate juice on occasion.  It's just a dose of antioxidants I like to give them. 


Raspberry Pomegranate Smoothie
(printable recipe)
1 cup frozen raspberries
1/3 cup plain Greek yogurt
1/2 cup POM wonderful juice (100% pomegranate, pomegranate blueberry or pomegranate cherry)
1/2 cup soy milk 
1/2 cup ice
1/2 cup water
1 teaspoon agave nectar (optional)


Blend. Process. Ninja.  Use whatever device you use to whip up a smoothie with all ingredients listed above.  Servings: 2.

Hermit Bars

I have been looking for a good recipe for a hermit bar for awhile.  Hermit bars remind me of my grandparents and summers in New York and Vermont.  Today I found a recipe that I love so the experimenting is over. I only made slight adjustments to the original recipe.  

Hermit Bars

(printable recipe)

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1 cup brown sugar

1/2 cup butter, softened
1/3 cup dark molasses
1 large egg
1 cup raisins
1 cup walnuts, chopped and toasted


Preheat oven to 350 F. Toast walnuts 3-4 minutes on baking sheet.  Remove, cool and set aside. Spray two large baking sheets with non-stick cooking spray.   Lightly coat baking sheets with flour.  


In small bowl, combine flours, baking powder, baking soda, spices and salt.  Set aside.
In mixer bowl, combine butter and sugar.  Add molasses and egg combining until mixed well.  Add flour mixture to creamed butter mixture until incorporated.  Stir in raisins and nuts.  Place on cookie sheet.  Put 2 logs per sheet separated with about 4 inches between logs.  


Bake 13-15 minutes until logs flatten and edges are firm.  Rotate cookie sheets between top and bottom racks halfway between baking.  Cool on cookie sheets 10 minutes.  Slice each log crosswise into 6-8 bars.

Raspberry Lime Layer Pie

Raspberries are one of my favorite foods to eat.  This recipe is for a pie I created for the Pillsbury Refrigerated Pie Crust Championship at my local fair.  The pie received 3rd place honors and is a cool and refreshing pie for a hot day.  I also prepared the recipe on WVLT, a local television station with Chef Walter.

Raspberry Lime Layer Pie

(printable recipe)

1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crusts

Lime Layer

1 (10 oz.) jar lime curd

1 (3 oz.) pkg. cream cheese, softened 

Raspberry Layer

1 envelope unflavored gelatin

2 T. warm water

1 (14 oz.) can Eagle Brand sweetened condensed milk

1 (3 oz.) pkg. cream cheese, softened

1 (8 oz.) container whipped topping, thawed

3 t. raspberry extract

1 (12 oz.) pkg. frozen raspberries, slightly thawed

12 oz. fresh raspberries

Lime slice for garnish

Heat oven to 450°F.  Prepare pie crust according to package directions for one-crust baked shell using 9” pie pan.  (Refrigerate remaining pie crust for a later use.)  Bake at 450°F for 9 - 11 minutes or until lightly browned.  Cool.

In small bowl, mix lime curd and cream cheese together until smooth and blended.  Spread over cooled crust.

Pour unflavored gelatin into small bowl.  Cover with 2 T. warm water.  Let soften for 2 minutes.   Heat in microwave for 20 seconds stopping to stir halfway through heating.  Remove and stir well.  Let sit.

In large mixer bowl, mix sweetened condensed milk and cream cheese until blended.  Add gelatin mixture, whipped topping and raspberry extract.  Mix until smooth.  Add frozen raspberries and stir by hand until fully incorporated.  Pour raspberry mixture on top of lime layer.  Place in refrigerator for at least 2 hours.  Scatter fresh raspberries on top and gently press into pie filling.  

Place twisted lime slice on top for garnish.  Serve.

Orange Carrot Cake with Creamy Yogurt Icing

If you're looking for that super sweet carrot cake with the super sweet cream cheese frosting, go ahead and click on the "back" button. However, if you want a cake that won't leave you with a sugar headache or guilt, read on. This recipe originates from Jamie Oliver who shared a few recipes in the April issue of Better Homes and Gardens. I really like his style of cooking because he always uses seasonal, simple ingredients to make delicious food. The cake has great flavor and texture. Instead of a sugary cream cheese frosting, this one has a Greek yogurt based icing flavored with orange juice and zest. You could also use light sour cream, which was what was originally called for. I personally thought yogurt would be a little tastier, so I went that route.


Orange Carrot Cake with Creamy Yogurt Icing
(Printable Recipe)
3/4 cup canola oil
1 3/4 cups brown sugar
4 eggs
Grated zest and juice if 1 orange
2 cups flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 cup walnuts, chopped
Pinch cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
10 ounces organic carrots, peeled and grated

For the icing:
2 cups plain Greek yogurt
6-8 tablespoons powdered sugar
2 oranges


Preheat the oven to 350 degrees. Grease a 10-inch round cake pan and line the bottom with a piece of parchment cut to fit. In a large mixing bowl, beat the oil wit the brown sugar. Beat in the eggs, orange zest and juice. Stir in the flour, baking powder and salt. Add the walnuts, carrots and spices. Mix gently to combine. Pour the batter in the prepared pan and bake for 25 minutes, rotate and bake another 25 minutes. Let cool 10 minutes before inverting onto a cooling rack.


To make the icing, Whisk together the yogurt, powdered sugar, the zest of 1 orange and juice of 2. Add more powdered sugar to sweeten according to preference. Drizzle the icing over the cake before serving.

Asparagus & Parmesan Cream Pastry

I saw this recipe in my Taste of Home magazine this month.  Since I am very fond of asparagus, I wanted to try this unique way of using asparagus in a recipe.  The recipe was easy to make and required little time to prepare.  It is a winning recipe by Mandy Heaton from the Real Women of Philadelphia contest last year in the side dish category. 

I would make one adjustment next time I make it though.   The pastry is very rich and I would use less cream cheese mixture by trying to use both puff pastry sheets that come in a package instead of just one.  This would require additional asparagus also.  These are very tasty and pretty for a luncheon.

Asparagus & Parmesan Cream Pastry

Adapted from Real Women of Philadelphia winner, Mandy Heaton

(printable recipe)

1 - 8 ounce package Philadelphia cream cheese, softened

1/2 cup grated Parmesan cheese

3 tablespoons lemon juice

5 fresh basil leaves, chopped 

1 (or 2) sheets frozen puff pastry, thawed

1 (or 1 1/2) pounds fresh asparagus, trimmed

2 (or 4) tablespoons olive oil

Coat baking sheets with a light spray of nonstick cooking spray.  In a small bowl, combine cream cheese, grated Parmesan, lemon juice and basil.  Unfold puff pastry sheets and place one per baking sheet.  Cut each sheet into 4 rectangles spreading slightly apart on baking sheet.  Spread cream cheese mixture to within 1/2 inch of edges.  Trim asparagus spears to 1 1/2 inches shorter than pastry.  Press four spears in alternating directions across cream cheese mixture.  Drizzle with olive oil.  

Bake at 400 F for 20 minutes or until golden brown.  Slice each pastry in half and serve.