It’s Salad Time

A recipe has no soul. You as the cook must bring soul to the recipe." (Thomas Keller)

Hello, my lovely friends!

    Let’s be honest with each other, do we really need a specific reason to dive into a big, beautiful bowl of greens? I’ve been telling myself that I’m craving salads lately because the weather is finally warming up, but who am I kidding? Around here, it feels like it’s been warm all year long! I think I’m just looking for any excuse to pull out the mixing bowl, but the truth is, a good salad is always in season. Whether it’s a bright sunny morning or a quiet evening, there is something so refreshing about that perfect crunch.

There’s just something so grounding about gathering fresh ingredients and putting together a meal that feels as good as it looks. I’ve been spending more time lately tossing together whatever looks vibrant and happy, maybe some crisp cucumbers, a handful of sweet tomatoes, or even some fruit for that unexpected pop of flavor. It’s like creating a little bowl of sunshine right in the kitchen. Plus, when it’s warm outside, the last thing anyone wants to do is stand over a hot stove for hours. A salad is the ultimate "no-fuss" friend that always shows up to make your day a little lighter.

I’m curious, what are your favorite things to throw into your salads when you’re feeling like something fresh? I’m always looking for new ideas to keep things fun and tasty! Sometimes I go for a classic savory mix, and other times I like to get a little wild with nuts or a tangy homemade dressing. There are no rules in the world of salads, and that’s the best part. So, here’s to enjoying the "warm" weather, whenever it decides to show up, and eating exactly what makes our hearts and tummies happy!

For months now, I have been absolutely obsessed with the Mediterranean salad kit from Costco. I usually grab two bags at a time just to make sure I’m well-stocked, because it is just that good.

I’ll be honest, though, I’ve started a little ritual of using every single bit of the crunchy goodness in the bag except for the dressing. There is absolutely nothing wrong with the one it comes with, but lately, I’ve been craving something a bit lighter and brighter. A simple drizzle of olive oil and a good squeeze of fresh lemon has been my go-to, and it makes the whole bowl feel so fresh and zesty. It’s funny how a tiny tweak can make an old favorite feel brand new again!

Yesterday I decided to shake things up and serve nothing but salad for dinner! It was such a refreshing change of pace. Since we all have our little preferences, I kept things customized, Mom always loves plenty of cubed ham in hers, but I usually lean toward chicken or shrimp.

For this round, I went with juicy chicken thighs and leaned into some bold Asian flavors. Honestly, it was so delicious that I think I’ve officially found a new obsession! There’s just something so satisfying about a crisp, flavorful bowl that leaves you feeling good. If you're looking for a sign to try a "salad only" night, this is definitely it!

I started this one by marinating chicken in a mix of Chinese Five Spice, minced garlic, and hoisin sauce. Letting those spices mingle for a few hours really makes all the difference. When it was time to eat, I got a grill pan nice and hot with a bit of coconut oil and cooked the chicken until it had those perfect sear marks.

To keep things fresh and crunchy, I pulled an Asian dressing from the fridge and tossed it with a big colorful mix of veggies. I added extra cucumbers, tomatoes, carrots, and celery to give it that perfect snap. It turned out so vibrant and delicious, truly a "yummy"!

So glad you could make it. Whether you’re starting your day or winding it down, I hope it’s a great one. Until we cross paths again—take care!

 

 

Rosemary Lemon Chicken with Roasted Potatoes

 “Any one can give a taste to food by adding condiments and flavorings, but to develop the flavors of the foods themselves is an art.” (Anonymous)

Hello, my lovely friends!

    Rosemary Lemon Chicken with crispy garlicky potatoes is the perfect meal to make someone feel special. You can make this meal throughout the year, but it just feels like a spring or summer meal to me. If the aroma of lemon and rosemary don’t send your taste buds into a frenzy then roasted potatoes soaking up all that goodness will wake them up. 

 

Rosemary Lemon Chicken with roasted potatoes
Chicken Things (4)
Rosemary – 2 sprigs, finely chopped
Lemon – ½ cup freshly squeezed
Whole Grain Mustard- 2 TBSP.
Garlic – 5 cloves, finely chopped
Salt – couple of pinches 
Pepper - couple of small pinshes
Extra Virgin Olive Oil – ½ cup
 
Mushroom – 1 ½ cups, sliced
Potatoes – 3, peeled and sliced thick half moons
 
Preparing two hours before
In a bowl add the lemon, olive oil, mustard, garlic, salt, and pepper. Mix it all up and take out about ½ cup to mix it with the potatoes and mushrooms. Add the chicken to the bowl and mix it all up, cover it in plastic wrap and let it hangout in the fridge for an hour and up to twenty four hours. 
 

Cooking Instructions
Preheat your oven to 375
 
In the roaster I added 1 TBSP. of Extra Virgin Olive Oil and place all the potatoes down first. I then put the chicken down and then place the mushrooms all around. Let that cook in the oven for between 50 to 60 minutes. Let it rest for about five minutes before serving.

 
Thoughts on this recipe 
        This is a meal that I love to plate and look pretty because it’s a special meal. Many, many years ago my mom started buying pretty platters, but would only use them a couple times in the year when they were having big family dinners. I started watching Lidia on PBS and all the beautiful dishes she uses when plating her food. My parents would come home from work and dinner would be displayed on the platters. It’s all about making things a little special. 
 
    My thoughts on cooking in the double roaster. Absolutely nothing stuck to it and washing was very easy. However, I should have cooked the potatoes on top of it because the bottoms of the potatoes were burned on some of them and the mushrooms became crunchy. Normally, putting it all in the same pot doesn't do that for me, but this one heats up a lot. I kind of liked the crunchy potatoes, but some were burnt. 

    This is a wonderful meal, but next time not in the double roaster. I've made this meal so many times and it's always delicious, especially if you love lemons like me. 

Thank you so much for stopping by.
I wish you a good morning, afternoon or evening wherever you are.
Until next time… Adios!

Doggie Air-Fryer Meatballs (Recipe)

 

I think dogs are the most amazing creatures; they give unconditional love. For me they are the role model for being alive. ~Gilda Radner

Hello, my lovely friends!
        
    The things you can find or be inspired to do spending time on Pinterest. The other day I was browsing recipes for anything on Pinterest and found a recipe for dog meatballs. Sometimes I read the recipe and wonder if the person actual made the recipe or even know how to cook because some of them are horrible sounding. I found a dog recipe that had two ingredients: ground chicken or turkey and shredded carrots. What kind of meal is that for a dog? I knew I could come up with something better and tastier for my little man. 

    While out at Sprouts I grabbed a ground turkey roll and in the salad bags I found a broccoli slaw that had shredded broccoli, carrots and red cabbage. I started thinking of what you put in a real meatball, but minus the garlic and onions. In the fridge I had a container of leftover rice to use as well.

Air-Fryer Turkey Meatballs
Ingredients
·    Ground Turkey – 1 pound
·    Broccoli Slaw _ 1 bag (16 oz.)
·    Cooked rice – 1 ½ cup
·    Extra Virgin Olive Oil – 1 TBSP.

Directions
1.    In a food processor put the entire bag of the broccoli slaw in there and let it become finely chopped. Place it all in a bowl and do the same thing with the rice. I guess you really don’t have to put the rice in the food processor, but that’s what I did. 

2.    In the large bowl that has the broccoli slaw and rice in it put the uncooked ground turkey in there. Also, add the Extra Virgin Olive Oil to the bowl. I started mixing with a spoon, but immediately switch to my hands to mix it all together.

3.    Using a small scoop I got about 37 meatballs from it.  I could have gotten more, but I used some of the mixture in something else that’s a bonus recipe. 

4.    I’m using the Air-Fryer for this, but you could put them in the oven or even cook them in a skillet on the stove. If cooking in the oven I would go 350 for 15 to 20 minutes and turning them halfway. In a skillet I would do it in a non-stick skillet and cook probably four minutes on one side, flip them, turn the temp from medium to low and put a lid on the skillet for another three minutes.  However, I’m using the Air-Fryer for this one and it’s going to be at 350 between ten and twelve minutes. The first batch I went fifteen minutes and that was too long. 
    
    After I finished making it I gave one to Scooter and he loved it. He looked like he wanted more, but I told him he has to wait for dinner. For the little guy he weighs between twelve and fourteen pounds, so I’ll give him two meatballs for a meal. Once again I used the very old wax bags that we can seal and put two meatballs in each bag. There’s almost twenty bags there and I put them in the freezer. I’ll just take one out the night before and let it defrost in the fridge. Now onto the bonus recipe.

    Once I did the broccoli slaw and rice in the food processor I looked at it and thought what if I add an egg or two to it and cook him a breakfast omelet. Before I added the ground turkey I took out about two cups of the mixture because there was a lot and put it in another bowl. I then added two eggs that I whisked and mixed it together. This time on the stove I heated up my non-stick pan on medium with about a TBSP. of coconut oil. I got a regular ice cream scoop and made little small pancakes in the skillet, cooked it about three minutes on one side, flipped them and cooked an additional three minutes. 

    I made a very small one for the little man to try out and he ate that one up too. I got about fifteen little omelet pancakes out of those. I imagine you could shred a potato in there or different veggies. I love that I can control what is going in his food and he is loving it all. 

Thank you so much for stopping by.
I wish you a good morning, afternoon or evening wherever you are.
Until next time… Ciao!