Southwestern Avocado Salad

The other day MGG and I went up to Pt. Mugu in Camarillo to watch my very first air show.  

WOW!  What an amazing thing to experience.

The RUSH you get from seeing these planes speed across the sky.  We were lucky that this show had many different airplanes but the main attraction was the BLUE ANGELS.  I can't even describe what you feel when you see them fly in formation about 10 feet from each other....or coming at each other head on, or speed over your head unexpectedly.  They almost knocked me off my feet (literally)!! Needless to say I was blown away by the air show and can't wait to go again!  

After a long day I begged MGG to go to one of the local farmer's markets in Oxnard to pick up some fresh veggies for our late lunch/early dinner.  He didn't resist too much as he knew he was in for a great treat later on.  So off we went, "Mach 1" to the farmer's market.  Oxnard is one of the major hubs for farms in CA so it is filled with farm fresh foods. Today was all about Avocados, lettuce, corn, and carrots. We loaded up and headed home in anticipation of a great salad.

Loving the flavor of the southwest I decided to throw together this quick, yet delicious salad.  It's filling, but if you would like to add meat for additional protein I highly recommend some grilled chicken.  Yum! 

Try it.
You'll LOVE it!

The flavors are perfect together and the buttery fresh avocado just adds that extra special something. I've added two different dressings for you to choose from. They are both great with this salad.  

Enjoy!



Southwestern Avocado Salad

serves 4

1 head Red leaf lettuce, chopped
1 14 oz lower sodium can black beans, rinsed
1 large tomato, diced
1 cup of shredded carrots
2 ears of corn (1 1/2 cups fresh/frozen corn)
2 avocados, cubed
Lemon juice
Queso Fresco, crumbled
Ranch Salsa dressing (optional) (see below)
or
Southwest Vinaigrette (optional) (see below)

In a large bowl, add your lettuce, beans, tomato, and carrots. Wrap the 2 corn on the cobs in plastic wrap and microwave on high for 3 1/2 minutes.  Allow to cool before handling. Slice corn kernels off the cob.  Add corn to bowl.  Sprinkle avocado cubes with lemon juice to keep from browning. Add to the bowl.  Mix salad and transfer to a platter.  top with crumbled cheese and serve with your choice of salad dressing.


Ranch Salsa Dressing:  Mix 1/2 cup of bottled or homemade ranch dressing with 1/4 cup of zesty salsa.

Southwest Vinaigrette:  Mix 1/4 cup olive oil with 2 Tbls. lime juice, dash of hot sauce, and 2 Tbls of chopped cilantro.  

Breakfast Baking with King Arthur Flour: Pumpkin Streusel Coffee Cake

We have something new in our neighborhood call "The Village".  It's a outdoor street-like restaurant and shopping area filled with new things...and Sur La Table!

I was so happy to get a Sur La Table in our area.  A foodie's candy store is always a kitchen store.  Plus, with the benefit of an onsite cooking classroom in the back I was in heaven! Browsing through the classes offered I spotted one where they partnered with King Arthur Flour to present a fun, hands-on class featuring Breakfast Baking.

If you don't know about King Arthur Flour, you are missing out! King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 bringing top-quality flours to bakers in the United States. Today they reside in Vermont and produce some of the best flours I've ever used.

When I discovered King Arthur's All Purpose Flour I was making a family favorite of homemade egg noodles for a large group of people. The result from this flour was the most tender, soft noodles I've ever made. I've been using King Arthur's flours ever since. 

So I jumped at the chance to attend a backing class in conjunction with King Arthur Flour.  It was fabulous.  We made 3 different baked items in about 2 1/2 hours. Today I'm bringing you an autumn twist on a coffeecake, Pumpkin Streusel Coffee Cake.  

This is the perfect breakfast or dessert dish.  It has a wonderful Streusel topping with a cinnamon sugar swirl in the middle of the cake.  I love the pumpkin flavoring and the cake turned out moist and tender.  Just perfect.  Another plus it that it doesn't make a ton of cake so I'm not tempted to keep eating it day and night!  It takes a 9" round cake pan or you can use a loaf pan if you prefer.  Just the right size in my book.

Try this wonderful cake and let me know what you think. Remember to try King Arthur Flour as well.  You will definitely enjoy the product it produces.

Enjoy!

Pumpkin Streusel Coffee Cake

PREP:   20 mins. to 30 mins.
BAKE:   40 mins. to 45 mins.
TOTAL: 60 mins. to 1 hrs 15 mins.
YIELD:  about 12 servings


Topping
2/3 cup granulated sugar
pinch of salt
3/4 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/4 cup chopped pecans, optional
4 tablespoons melted butter

Filling
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder, optional

Cake
1/3 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 cup pumpkin purée (canned pumpkin)
1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups King Arthur Unbleached All-Purpose Flour

Directions
1) Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.

2) To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.

3) To make the filling: Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

4) To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

5) Add the flour, stirring just until smooth.

6) Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.

7) Sprinkle the filling evenly atop the batter.

8) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.

9) Sprinkle the topping over the batter in the pan.

10) Bake the cake until it's light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.

11) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.

Yield: 1 cake, about 12 servings.
Source: www.KingArthurFlour.com   Published: 11/02/2013

Grilled Chicken with Spaghetti Pasta and Arugula

Need a quick 20 minute late summer meal?

Sometimes I just want to minimize my dinner preparations and cook an easy pasta dish.  We went to the farmer's market today and picked up a couple of fresh ingredients such as fresh tomatoes, arugula, and some lemons in anticipation of this meal.

Quick and simple.  That's the plan today.

The bright flavors of these ingredients make this pasta a light late summer meal.  Now you may be saying that it's already fall...well that may be all around the country except is sooo not true for Southern California.  Still singing the hot summer nights here. So this meal is just perfect.

The chicken in this dish is grilled, which you can grill indoor or out.  It provides great flavor to the dish and cooks up quickly when using thin breasts or chicken tenders.

If you want to get a great dinner on the table in 20 minutes this is you dish!  I promise you will love it and so will the family.

Enjoy!



Grilled Chicken with Spaghetti Pasta and Arugula

Serves 4

12 oz spaghetti
6 oz arugula
1 lb chicken breasts, thin sliced, cut into strips
3 T olive oil
3 T unsalted butter
1 T garlic, minced
1 c fresh tomatoes, diced
Zest of 1 lemon
1/4 c lemon juice
1/4 c Parmesan, grated

Preheat grill to medium-high heat.  Brush grate with oil.  Salt and pepper chicken to taste.  Grill chicken covered 4 minutes per side.  Transfer to a plate and tent with foil to keep warm.  

Meanwhile, cook pasta in a large pot of boiling salted water according to package directions (about 8-9 minutes). Place arugula in the bottom of a colander, and drain pasta over the arugula. Transfer to a large bowl.

Heat oil and butter in a saucepan over low heat until butter melts.  Add the garlic and cook 1 minute. Stir in the tomatoes, zest and lemon juice.  Pour over the pasta and toss to coat.  Stir in cheese.  Plate and top each serving with grilled chicken.  



adapted from Cuisine Tonight Fresh & Fabulous Spring 2014 Magazine

Jamaican Jerk Chicken Kabobs

There is just something about eating food that's on a stick. I'm not quite sure what it is, but it's just fun!  Any food on a stick.  It could be a popsicle, roasted marshmallows, satay...it's just really cool.

Today we are making kabobs.  They originated in the Middle East and are so popular all over now that you see them popping in many different cuisines.  We both love kabobs and find that they are quick and easy to assemble and to cook.  They are something that you can grill on a charcoal or gas grill and are usually made with beef, pork, chicken, lamb, and mixed with vegetables....or not!

I usually pick a theme for dinner and all the dishes are surrounding that theme. Today we are dreaming of Jamaica. I love, love, love jerk chicken and decided to make Jamaican Jerk Chicken Kabobs.  The perfect dish for grilling!

This is really simple to make.  You just take your chicken, some veggies, and some Jamaican Jerk seasoning and assemble your kabobs.  Serve it with some Coconut Rice and you are all set for night in Jamaica!  I happened to have a friend that just got married in Jamaica and she brought me some authentic Jamaican Jerk Seasoning, which I used but you can use any brand you like from the store. Mine was super hot (habaneros...) but I've found that there are many out there that are not quite that hot so everyone is happy.

So what's your favorite item on a stick?

Today ours is kabobs...but tomorrow who know?

Enjoy!




Jamaican Jerk Chicken Kabobs

serves 4

1 pound boneless skinless chicken breasts
1/2 red onion, cut into chunks
1 red bell pepper, seeded and cut into chunks
1 summer squash, cut in half and into chunks
1 zucchini, cut in half and into chunks
Jamaican Jerk seasoning blend
skewers (wooden or metal)

Heat your grill (charcoal or gas) to medium high heat.

Cut your boneless skinless chicken into 2 inch chunks.  Sprinkle with jerk seasoning on all sides.  To assemble your skewers:  thread skewers with a pieces of onion, bell pepper, chicken, squash, and zucchini alternating.  I start out with 1 or 2 vegetables and then add chicken and alternate with more vegetables, ending with a vegetable.  About 4 pieces of chicken per skewer. 2-3 skewers per person.

Cook over medium high heat until chicken is thoroughly cooked through, about 10-12 minutes. Rotate the skewers several times to cook all sides.  Serve with rice.

S'Mores Brownies

It's September already...almost over in fact.

Where does the time fly?

I was thinking over the weekend that we didn't get to go camping this summer like we wanted to. One thing or another kept coming up and before you know it...it's September...already.

I grew up camping...or more like RVing...but I have such great memories of those times with my parents.  So many stories and adventures I could tell you.  But there's nothing like roasting marshmallows around the campfire.  I just LOVE marshmallows.  So naturally S'mores are high up on my list. I mean hello? chocolate, marshmallows, and sweet graham crackers...who doesn't love that ooey gooey deliciousness!

Well since we didn't go camping I'm going to bring the camping food to me.  In the form of a S'mores Brownie that is!

Today's recipe is simple.  Now you can get all fancy and make homemade brownie if you see fit, but a good boxed mix will do you in a pinch for this one.  I like my brownies thick so I always use and 8x8 inch pan to bake them in, so that's what I used today.

How is this S'mores you ask?  Well the bottom is graham crackers, with the brownie mixed poured on top and baked. (Yea, baked onto the graham cracker, wow!) Then you load on the marshmallows as a topping and broil it to get that roasted toasty top! OH YEA...they are GOOD!

Easy to make, and the kids will love them.  They'll keep for a while.  We actually snacked on them most of the week. So I brought my camping food to the house.  I'm so glad I did!   But be warned....you made need to control yourself from compulsively shoving them in your mouth.

Oh, and enjoy!



S'Mores Brownies

makes  9 squares

5-6 graham cracker squares, divided
1 box of your favorite Brownie Mix (or homemade mix)
(eggs, oil etc...ingredients listed on box to make brownies)
1 1/4 cups of miniature marshmallows

Preheat oven to 350 degrees.  Line a 8x8 inch baking pan with aluminum foil that extends up over two sides.  Coat with non-stick cooking spray. Place 7 or so graham crackers in the pan.  Breaking squares to cover completely.  

Mix the ingredients for the boxed brownie mix in a large bowl. Pour batter over the graham crackers in the pan.  Bake according to box directions for an 8x8 inch pan or until a toothpick inserted in the center comes out pretty clean.  You don't want to over bake.

Turn  your oven on broil.

Sprinkle the marshmallow over the top.  Broil until puffy and golden brown.  About 1 min.  Cool and remove from the pan by lifting the end of the foil from the pan before cutting.

Weekend Treat: Small Batch - Plum Muffins (Regular and Low Carb Versions)

I have a long standing relationship with Plums.

We go way back.

Back to some fond memories of us spending time together at the beach, backyard picnics, school lunch boxes, and summer pool parties.  Plums have been a true companion, compadre, confidant, and most beloved fruit!  They've never failed me. Nope!  With their plump fleshy insides one bite has the juices running down my chin.

Ahhh memories of plums!

I look forward to seeing my old friends again each year when summer hits.  Black ones, red one, spotted ones...doesn't matter to me.  I'm a lover of all plums!

While I like to eat them raw, straight from the tree.  That tree is long gone.  So I frequent the local farmer's markets and buy dozen of plums each time.  I know to have eaten 1 or 2 on the way home and MGG has to hide some for himself to get any....ahhemm.  But today I craved a warm, baked plum. My second favorite baked summer fruit to blueberries.  Oh! Hot juicy plums have such a warm delicious flavor ...it is hard to beat.  So what to make?  Muffins of course!

Muffins are my weekend guilty pleasure.  I've made tons and tons of them. If you've followed me then you know I love muffins!  But plum muffins?  WOW!  Jackpot on this idea for sure.  To switch it up a bit I made a small batch of muffins, filled with cinnamon and juicy plums, topped with cinnamon and sugar.  Yum!!!

A small batch will make 6 good sized muffins.  Sometimes you just don't need or want 12 muffins, so a small batch is in order!  I'm also giving you two versions.  One is low carb using a sugar blend, and the other is the original version. Either way you make them these muffins will bring back great memories of a close friend, "the plum".  I know they did for me.

Enjoy!




Here are some of my favorites muffins:

Peaches and Cream Muffins
Banana Chocolate Chip Muffins (Healthier Version)
Simple Blueberry Muffins
Raspberry Sour Cream Muffins
Marshmallow Muffins
Basic Muffin Recipe (Lower Carb Version)





Plum Muffins  (Small Batch)

makes: 6

1 c flour
1/4 c + 2 T sugar (low carb version use 3 T Splenda Sugar Blend)
1/2 tsp ground cinnamon
1/2 T baking powder
1/4 t kosher salt
1 egg, beaten
1 t vanilla
1/4 c + 2 T 2% milk
1/4 c canola oil
2 medium size ripe plums, pitted and cut into small chunks
2 T sugar or (Splenda Sugar Substitute)
1/4 t cinnamon

Preheat oven to 375 degrees.

Spray a 6 cup muffin tin with non-stick cooking spray.

In a large mixing bowl add flour, sugar (or Splenda) cinnamon, baking powder, and salt.  Whisk together to blend. Add egg, vanilla, milk, and oil to flour mixture and stir until just combined.  Fold in chopped plums.

Mix 2 T sugar (or Splenda) with 1/4 tsp of cinnamon.  Mix to blend.  Sprinkle over the muffin batter.

Scoop batter into the muffin cups, filling to the top.  Sprinkle cinnamon sugar mixture over the muffin batter.  Bake at 375 degrees for 18-20 minutes until muffins are golden and an inserted toothpick comes out clean.  Allow to cool.  Serve.

Let's Get Grilling: Greek Chicken Breasts with Fresh Dill and Feta Cheese

Our weekend turned out very special because we got to make a dish from a favorite chef of mine, Phillis Carey.

Phillis used to teach at a local Gelson's supermarket in Calabasas.  I took one of her classes and fell in love with her cooking and her teaching style.  I remember the class was all about Chicken Breasts. Boy this lady is dynamo!  She made 4 dinner entrees (stuffed chicken, 2 sauteed chicken dishes with sauce, and a stir fry) and a dessert.  This was an illustration class so we got to sit back and watch and learn. MAN!  This chef can cook!  She whipped up the four dishes, and we ate every one, and the dessert in under 2 hours.  In addition to that she is like having your very own "Google". She is so full or tips and advise that I don't think I've learned more about cooking from any other chef.

That was the beginning of an indepth period of learning for me.  I took every class she offered and learned, studied, and cooked my way through her recipes, longing for more.  Then when the we had the recession and Gelson's closed their cooking school.  That's been quite a while now, and the last time I saw Phillis.

So about a month ago I happened to be itching for a class again and started looking at the Westlake Culinary Institute which also holds classes.  Low and behold I found that Phillis was teaching there now.  I felt like I had died and gone to heaven!  She was back...and I was going to be there!

Today's recipe is called Greek Chicken Breasts with Fresh Dill and Feta Cheese. This recipe was one of my favorites from the class so I was eager to try it first.  

Oh boy, the flavors are excellent!   Again Phillis has said that if you don't care for chicken, use pork chops, or even a steak. The marinade and cooking techniques stay the same except for the cooking time.  If you don't care for feta, change it to a different cheese such as blue cheese, queso fresca, or ricotta salata then change out the fresh dill to tarragon or thyme or even oregano.  All will work well.

Easily cooked on an indoor or outdoor grill this dish will please everyone at the dinner table.
Enjoy!



Greek Chicken Breasts with Fresh Dill and Feta Cheese

serves 8
source:  Phillis Carey

8 boneless skinless chicken breasts
1/2 cup olive oil
3 T fresh lemon juice
3 cloves garlic, minced
1 1/2 T. Dijon mustard
3 T minced fresh dill
1/2 tsp. freshly ground black pepper
Salt to taste
3/4 cup crumbled sheep's milk feta cheese

Trim the chicken and pound to an even 1/2 inch thickness.  Place chicken in a casserole dish.  Whisk together the olive oil, lemon juice, garlic, mustard, dill and pepper.  pour over the chicken, turning to coat.  Cover and refrigerate 1 to 3 hours.

Preheat grill.  Remove chicken from marinade and season well with salt.  Grill chicken breast side down first for 4 minutes.  Turn chicken over and top with feta cheese.  Grill chicken, with the top down, another 4 to 5 minutes or until cooked through and feta has softened a bit.  Serve.

Middle Eastern Vegetable Salad

It's a summer of salads! Even though it's September and all the stores claim that it's fall already, it isn't here in Southern California.

Nope. It's 105, hot and humid. So I would say that still qualifies as summer, wouldn't you?

Even so, the stores still have a wonderful assortment of late summer vegetables that need to be put to good use.  So why not make a salad with some juicy summer tomatoes and some fresh herbs?  

I've been glancing through my Ina Garten cookbooks lately and picked up one titled "Barefoot Contessa How Easy Is That?".  She has the most perfect recipes that just always, always work. The flavors pop and I've never had a dish I didn't like from Ina. Don't you just love her?  So anyway, I found a wonderful salad she called "Middle Eastern Vegetable Salad" which was right up my alley.  I love the combination of tomatoes, cucumber, mint, garbanzo beans, feta etc....all wrapped up in a lemon vinaigrette.   This was what I decided to make and I'm sooooo glad I did!

This was fabulous.  Crunchy, sweet, salty, and tart all rolled into one dish.  Plus, this was really easy to make.  Great as a side dish with some grilled chicken, or as a lunch main dish. It holds up well so the leftovers are just as delicious.  A real winner!

Here's her recipe below.  

You can't beat a salad, in the summer, or any other time.

Enjoy!

Middle Eastern Vegetable Salad


(Serves 4 to 6)
adapted from Ina Garten's : Copyright 2010, Barefoot Contessa How Easy Is That?

1 pound ripe tomatoes, seeded, cored, and ½-inch-diced 
1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced 
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves 1/3 cup julienned fresh basil leaves 
½ cup freshly squeezed lemon juice (4 lemons) 
1 tablespoon minced garlic (3 cloves) 
Kosher salt and freshly ground black pepper 
½ cup good olive oil 
8 ounces good feta cheese, ½-inch-diced 

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. 

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. 

Brown Butter Banana Bread Coffee Cake

I think I've died and gone to HEAVEN!

Now you may be asking why?  The picture above is just a normal looking coffee cake.
Well it's not...

I've discovered brown butter.

Yes, that's right brown butter.

This stuff is straight from the GODS!  I've seen so many recipes floating around the blogesphere about brown butter this and brown butter that....cookies, cakes, ice cream...everything you can imagine and I thought "ehh" "doesn't sound all that special"  Boy was I wrong!

So I came across this simple coffee cake that uses brown butter...and bananas.  I decided to give it a try and see what all the hooplah is about.  Once I got that butter in the pan and stirred and stirred, something magical happened.  It foamed, then turned golden, then the foam went away and the butter became nutty and fragrant.  I just stuck my finger in it for a taste and about swooned! Seriously, I had NO IDEA this tasted so good.  Where the heck have I been that I've not been on the brown butter train!

The rest is history.  It's my new passion.  I'll be making brown butter this and that from now on. You'll get sick of me and brown butter...

Now this coffee cake is a nice moist cake with a crumb topping and bananas inside...but let me tell you, on it's own it's good, but with the brown butter it is fabulous.  Best coffee cake ever!

So if you do anything at all, make something with browned butter (preferably my coffee cake here!). This is so good it should be a bucket list item.  Go forth and brown butter!

Enjoy!



Banana Bread Coffee Cake

Ingredients

Cake:
¾ cup sugar
6 tablespoons butter, browned and divided
2 ripe bananas, mashed
1 egg
½ cup milk
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt

Topping:
½ cup brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons reserved browned butter
1 cup pecans, chopped (optional)

Instructions

Preheat oven to 350°.  Spray a 10” pie plate with cooking spray.  Add 6 tablespoons of butter to a small frying pan. Cook over low heat, stirring continuously until it browns. It will foam up, and then turn brown.  The foam will diminish and the butter will become golden. Remove from heat. 

In a medium bowl add the flour, baking powder, and salt.  To a large bowl, mix the sugar, 4 tablespoons of the browned butter, and egg.    Stir in the milk and mashed bananas.  Add the dry ingredients into wet and stir until just combined.  

To make the topping: stir together brown sugar, flour, cinnamon, remaining 2 T. browned butter, and the pecans. Pour the cake batter in to the pan and top with the crumb topping. 

Bake for 25-28 minutes until a toothpick comes out clean.


source:  Crazy for Crust blog

Tomato Tabbouleh Salad

You know the rule about every time you bring in a new item of clothing or shoes that you should get rid of one?

That rule should apply to Pinterest!

My Pinterest postings are way out of control.  Way out...

I start looking and pinning and before long my "to make" board is so stuffed with items that I can't find anything, just like my closet!  They are filled with wonderful dishes that I've been saving an looking at saying "someday".

Well today is someday.  

First up is a great salad.  This is a variation of a Middle Eastern Tabbouleh salad. The main ingredient is bulgur, which is a cereal that is a whole dried cracked wheat. It's often used in place of rice and today it's the main ingredient in our Tabbouleh. Other common ingredients are parsley, mint, lemon juice and a variety of vegetables. Today it's all about fresh summer tomatoes and cucumbers to make a light summer salad.

We both love summer salads and this one is a winner!  We served it with Kabobs for dinner and then I had it with a sandwich the next day.  Delishhhh!

On to the next item in my Pinterest "closet"!  What will it be?



Tomato Tabbouleh Salad

serves 4


1/2 c bulgur
1 c boiling water
1 c cherry tomatoes, halved (I used orange and red)
1/2 medium hot house cucumber, small dice
1/2 c mint leaves, finely chopped
1/2 c Italian parsley, finely chopped

1/4 c lemon juice
1/4 c olive oil
2 teaspoons salt
1 teaspoon pepper

To a medium saucepan add the bulgur.  Add the boiling water, cover and simmer on low about 20 minutes.  Check to make sure all the water is absorbed.  Fluff with a fork.  Add to a large bowl and allow to cool.

Meanwhile chop your tomatoes, cucumber, mint, and parsley.  Add to the cooled bulgur.  Stir to combine.

In a small bowl whisk together the lemon juice, olive oil, salt, and pepper.  Add this dressing over the salad stirring to combine.  Refrigerate your mixture for about 1 hour to allow the flavors to come together.  Serve cold or at room temperature. Store in the refrigerator up to 5 days in a airtight container.  

adapted from Averie Cooks

Red Velvet Berry Parfaits

It's time to celebrate once again, the last summer hurrah.   Labor Day weekend is almost here and boy do I have a wonderful dessert for you!

I saw a recipe on Rattlebridge Farm  for a Red Velvet Berry Crumble and was so wowed by it that I new I was going to do a variation of my own...parfait style.  It's the perfect red, white, and blue dessert to go along with many holidays such as Memorial Day, 4th of July (Independence Day) and especially Labor Day.

Since I only wanted to make a few of these parfaits, I took some help from my grocery store and bought 2 slices of red velvet cake and deconstructed them for my parfaits.  You could use red velvet cupcakes, brownies, or pound cake.  I've seen most of these in our local Ralphs market.  Add some vanilla or cheesecake flavored pudding, some berries, and a scoop of vanilla ice cream all layered in pretty dishes and you are set.  Easy as pie!

The taste is unbelievable too.  I mean, who doesn't love red velvet cake?  There are whole books just on the stuff.  It's the bomb, and is highlighted in this dish!

So if you are planning a get together, BBQ, or any family gathering for the weekend, this is the perfect dessert.  Hope you enjoy it...we gobbled it up!



Red Velvet Berry Parfaits

serves 4

1 pkg. sugar-free vanilla pudding (or cheesecake flavored)
2 c 2% milk
2 store bought red velvet cake slices (or cupcakes, brownies, pound cake, etc.)
handful of fresh blueberries
handful of fresh strawberries, hulled and sliced
handful of fresh raspberries

vanilla ice cream 

Make the vanilla pudding according to package directions using the milk.  Allow to set up in the refrigerator for 5 minutes before using.  

Cube the red velvet cakes and place several in the bottom of 4 dishes or glasses.  Top with a large dollop of pudding.  Add a few more pieces of red velvet cake and divide all the berries among all the glasses.  Top each with a large scoop of vanilla ice cream.  Place a blueberry on top.  Serve.