I decided to enter the OXO Cherry Recipe Contest.  So it became my mission to create a recipe using fresh cherries.  Sure, I have done this before with my Cherry Spinach Salad.  But, why would I use something I have already done, there is no fun in that!  I set off for the store and remembered it is also fresh peach season, so I had peaches on the brain when my 10 year old requested Salmon for dinner.  So you guessed it my friends, the stage for this challenge was set!  

After my trip to the store for the ingredients my brainstorming really began as I had cherries (and peaches) to use in a salmon recipe.  I have used a fruit chutney in previous recipes including my Pretzel Crusted Salmon and my most recent Make it Up Monday (MUM)-Rhubarb Pork Chops, so clearly I could make that option work.  But I wanted the use of the fruit to be something different, yet flavorful,  more of a fresh look and taste.  

Did I hear someone say, "But, it's summer why are you not using the grill?"  You must have been reading my mind because, you guessed it I also wanted to try this one on the grill, which is a first for me.  So, throw in one of the hottest days of the year, a recipe contest, one determined blogger and this is what you get, enjoy!!

In my efforts of full disclosure, I must add that I did not use any of my OXO utensils and products in this recipe.  However, I am wishing I had after hand pitting all those cherries.  So, I will be purchasing the OXO Cherry Pitter in the very near future.  I DID however, use the OXO Steel Winged Corkscrew to open my bottle of Riesling, which was a perfect wine for this recipe. 

Ingredients:
2 packages (4 fillets) of Orca Bay Sockeye Salmon, thawed and with skin removed
1-2 cups of fresh cherries, pits removed
3-4 fresh peaches, cut into slices
Fresh Spinach, amount is up to your preference
1/4 cup of Panko bread crumbs
1/3 cup of sunflower seeds, roughly chopped (I gently rolled over mine with a rolling pin) 
1/3 cup of oil in a bowl big enough to dip the fish, I used Zoye 100 % Pure Soybean Oil
Aluminum Foil
Grill basket (optional)

Directions:
-Preheat your grill, as you can see below I use a charcoal grill.
-Place cherries and peaches in a foil, I double layered mine just to be safe.  You can see my packet on the left side of the picture below.
-If you are using a grill basket, which I did and left it open faced, line with foil.  I also used a basting brush to lightly grease the foil from the bowl already set aside.
-Combine the Panko and the sunflower seeds onto a plate or shallow dish
-Dip or brush oil on both sides of the salmon fillets
-Coat  both sides of the salmon with the panko and sunflower seed mixture
-Place into the basket
On the Grill:
-Place the Cherries and peaches over an area with lower heat
-Place the Salmon on the grill
-Grill for about 5 minutes per side or until the salmon has an internal temperature of 145 degrees
-Flip the cherries and peaches after about 5 minutes as well.  

(Please note that the large foil packet on the right of the picture above was a summer squash that I was grilling, but not using in the recipe)

Plating:
-Place fresh spinach on the plate
-Top with a salmon fillet
-Finish with the cherries and peaches


As a girl who, in the past, has not a big fan of salmon, and is only beginning to appreciate and choose salmon and other types of fish as a dinner option this was delicious and will make it into a more regular "rotation" in this house.  



Healthy Eatings, 



Rachel
 
I had a request on my  Facebook page, for a healthier creamed spinach recipe.  So I thought I would give it a whirl for MUM.  Because I made the rules for MUM I figured this counted: I have never made creamed spinach nor have I tried it, because I like plain spinach so never wanted to add to it.  Well, thank you to this facebook poster I am glad I accepted this recipe makeover!  I added cauliflower just for fun, and I am in love with my own MUM creation!!  

NOTE:  This recipe was loosely based off of a recipe from Food Network.  

Ingredients:
1 head of Cauliflower, rinsed and cut up.
8-10 ounces of spinach, rinsed and tough stems removed
3 Tablespoons of olive oil
1/4 cup whole wheat flour
1 1/2 cups reduced fat buttermilk
1 cup 1/2% milk
1/4 cup diced onions
2 cloves of crushed garlic
1 whole egg and 2 egg yolks

Directions:
 -In a medium sauce pan heat the olive oil, then add the garlic, onions and flour.  Mix well
-Add in the buttermilk and milk
-Stir occasionally until the mixture begins to boil then remove from heat.
-Boil the cauliflower and spinach-I boiled both together because I was short on pans Monday night :)
-Drain the spinach and cauliflower, squeeze excess water from the spinach
-Return sauce to heat, add in the egg and egg yolks, stir and heat to a boil
-Add the spinach and cauliflower to the sauce until well mixed
-Remove from heat and serve.



I served this with broiled chicken breasts seasoned in McCormick Grill Mates 25% Less Sodium Montreal Chicken Seasoning 



Healthy Eatings, 


Rachel 

 
Remember that Kenny Rogers song, "The Gambler"?  There was one line that stuck out to me as I was preparing for dinner, "You got to know when to hold 'em, know when to fold 'em, know when to walk away and know when to run".   I knew my boys were at their limit of being surprised at what I was making for dinner on a nightly basis.  So I decided to surprise them with one of their favorites with a twist ;)  

Ingredients:
1 box (16 ounces) whole wheat spaghetti 
10 ounces fresh spinach
1 container (10 ounces) of Philly Cooking Creme, Italian Herb and Cheese
6 ounces of reduced fat cream cheese
16 ounces reduced sodium chicken broth
1 rotisserie chicken-I use just about the whole thing
Parmesan cheese (optional) to sprinkle on top 

Directions:
Preheat oven to 350 degrees
-Cook pasta per directions on the package
-While pasta is cooking, remove the chicken from the bone and place desired amount in a bowl, then set aside
-Steam the spinach until wilted, wring or pat out extra water and set aside
-While spinach is steaming, in a pan on medium heat combine broth and cheeses and heat until mixed well
-Drain pasta
-Combine all ingredients until well mixed
-Spray 9 x 13 pan with non-stick spray
-Optional top with Parmesan cheese
-cook for 30-35 minutes or until bubbly



Healthy Eatings, 

Rachel
 

I am trying to cook and eat more fish.  It seems that I am in the minority in my house in this area, and gender as well :)  My boys decided they wanted perch for dinner on Christmas Eve, but I am not a fan so I decided on Ahi Tuna steaks for the adults.


I have both of the fish that I used in our meal and it served our family of 4 just perfectly.  This recipe is easily adjusted depending on the amount of people you have you have to feed and/or the fish you prefer.


Ingredients:

1 package thawed Orca Bay Ocean Perch
1 package thawed Orca Bay Ahi Tuna
1, 10 ounces package of spinach
1, 1 pound package of Lundberg Wild Blend Rice
Char Crust Ginger Teriyaki Dry Rub
Olive Oil
Fresh Gourmet Crispy Onions-Garlic Pepper
Parmesan Cheese




Directions:

+Place olive oil in a shallow dish large enough to hold your fish
+Add you desired amount of the dry rub.  I used less of the rub on the perch, because I was not sure how the rub tasted and I wanted to err on the side of caution when it came to my boys and the spices on their fish.  Flip after about 30 minutes, for a total marinating time of 1 hour.
+Preheat the oven on broil
+While the fish is in the rub, start the rice and cook per the directions on the back of the package (total time is about 50 minutes).
+Place your fish in a baking pan and place in the oven for about 6 minutes on each side.
+While fish is in the oven wash and pat dry your spinach


Plating:

+Place about 2 ounces of spinach on each plate
+Place about 1/3-1/2 cup of rice on top of the spinach
+Top the rice with the fish of your choice
+Sprinkle with a bit of the crispy onions and Parmesan cheese



Healthy Eatings,


Rachel


 

This salad celebrates the great 2012 Outback bowl!!  Because of the nail biting action game I was unable to concentrate on what I was going to make for dinner and needed something quick using what was in my house :)  So we have red raspberries for Georgia and Spinach and feta for the green and white of Michigan State.




Ingredients:

Spinach
Raspberries
feta cheese
chicken breast, cooked and diced-I used a Rotisserie chicken
balsamic vinaigrette dressing-I made my own and the recipe is at the end of the directions



Directions:

-Place spinach in a bowl
-Add chicken
-Add feta cheese
-Add raspberries
-Pour on your dressing


Balsamic Dressing (this made about 2 servings):

1/4 cup olive oil
3 Tablespoons Balsamic Vinegar
Dash of salt and pepper

-Place all ingredients in a measuring cup and whisk together.


I really hope you enjoyed this recipe, no matter if your team won or your team lost!!


Healthy Eatings!!!

Rachel

PS.  It took longer to type this post than to make this salad, dressing and all, so healthy is fast and easy!!

 
This is a "repeat post" but I think it is a great salad to add to your Thanksgiving table!  



Ingredients:

1-8 oz bag of spinach
1-5 oz container of reduced fat blue cheese, I used about 3-4 oz.
1-5 oz container of vanilla or honey greek yogurt, I used Dannon's Honey Greek Yogurt
1/4 cup of white wine, I used [yellow tail] Reisling
1 cup of fresh or dried cherries or dried cranberries, halved and pitted 
Optional-your favorite nut; walnut, pecan, or almond


Directions:

-Rinse Spinach and place in a medium size bowl.  Add the blue cheese and cherries/cranberries and toss.
-Place yogurt in a small bowl.
-Add the wine and mix until blended together nicely, then set aside.
-You can either mix in the yogurt dressing into the salad until everything is coasted nicely OR serve it on the side, so everyone can add their own.
-If you add the nuts into the salad.  I suggest having the nuts on the side because if they are mixed into to the dressing they may get soggy.  The nuts provide a great crunch and should be sprinkled on top, they also provide a great presentation.



Healthy Eatings, 

Rachel

 
Hello again friends!!  Berry and Farmer's Market season are upon us here in Michigan.  In honor of the fresh cherries that I purchased at our local market, my love of spinach, and it being too hot to cook.  Here is a simple and delicious summer salad recipe that I hope you enjoy!



Ingredients:
1-8 oz bag of spinach
1-5 oz container of reduced fat blue cheese, I used about 3-4 oz.
1-5 oz container of vanilla or honey greek yogurt, I used Dannon's Honey Greek Yogurt
1/4 cup of white wine, I used [yellow tail] Reisling
1 cup of fresh cherries, halved and pitted


Directions:
-Rinse Spinach and place in a medium size bowl.  Add the blue cheese and cherries and toss.
-Place yogurt in a small bowl.
-Add the wine and mix until blended together nicely, then set aside.
-You can either mix in the yogurt dressing into the salad until everything is coasted nicely OR serve it on the side, so everyone can add their own.


Healthy Eatings,

Rachel

 
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This statement is exactly what I said to my husband the other night at our boys baseball game.  I knew wanted grilled chicken, but I did not know what to make with it.  So, I decided it would come to me in the store while I was getting chicken.  What I came up with even surprised me at how good it turned out :)


Ingredients:

Boneless skinless chicken breast
Spinach
Red peppers-I used Delallo Roasted Red Peppers in Olive Oil with Garlic
Mozzarella-I use Fresh Mozzarella
Guacamole-I used Wholly Guacamole because I have not perfected my own guac recipe yet :)
Seasoning for the chicken-I used McCormick Grill Mates 25% Less Sodium Montreal Chicken Seasoning
Tin Foil


Directions:

-Preheat your grill (or the oven on broil, if you prefer)
-Pound the chicken breast to a uniform thickness
-Season the chicken to your liking on one side
-Place spinach on a piece of tin foil (make sure the tin foil is large enough to become a packet as it will go on the grill)
-Cut up the red peppers and the garlic and place on the spinach
-Add a small bit of the olive oil from the pepper jar on to the peppers and spinach, then seal up the foil
-Place chicken on the grill seasoning side down, if you like you can sprinkle a little more seasoning on the side that is up.  Grill for about 4-5 minutes before flipping, cook the other side for about 4-5 minutes also.
-A couple minutes after placing the chicken on the grill, place a piece of tin foil on the grill and then place the spinach pepper packet on that piece of foil. The packet will be on the grill for about 6-8 minutes total, I flip my packet about half way through (this is why I put another piece of foil underneath because I don't want the oil to catch fire).
-After removing the chicken and the spinach and pepper packet.  Let them both sit for 1-2 minutes.
-Slice your Mozzarella and get your guacamole ready.
-Place chicken on your plate, top with the spinach and pepper mixture
-Place Mozzarella on top of the spinach and peppers
-Finally place a dollop of guac on top of the Mozzarella




Healthy Eatings,

Rachel


 
I love to make homemade pizzas with my boys.  I love it because we can all have what we want for pizza, the boys can make their own, it does not take long at all and the Chicken Spinach Pizza is a great alternative if you are like me and don't really care for pizza sauce.

Kids pizza/traditional type pizza Ingredients:
"crust"-I like to use Naan bread, Flatout Bread, or whole wheat tortillas
cheese-for my boys I let them use string cheese, I use fresh mozzarella
Sauce-I use Ragu Pizza Sauce for my boys pizzas.
Toppings-whatever you like

Directions for the kids pizza:
-Preheat oven to 350 degrees
-spread sauce on your crust
-Have the kids tear up the string cheese and place it on their crusts
-Add toppings of choice
-Place in the oven for about 10 minutes or until cheese is bubbly





Chicken Pizza Ingredients:
fresh uncooked spinach
chicken, grilled/cooked and cut up-you can use chicken breast that you grilled previously, or just for the pizza.  I sometimes use a rotisserie chicken if I am really hungry or in a hurry.
fresh mozzarella cheese
reduced fat feta cheese
olive oil
spices-I prefer Mrs Dash Garlic and Herb or Mrs Dash Italian Medley

Chicken Pizza Directions:
-Preheat oven to 350 degrees
-In a small bowl place a small bit of olive oil and the seasonings you prefer and mix together (you may not use it all)
-On a baking sheet or pizza pan place your crust
-Use a marinade brush, small spatula or spoon to cover the crust with a layer of the olive oil mixture.  *Be careful not to add too much or your crust will be soggy*
-Cover the crust with spinach (how much is up to you)
-Add you chicken pieces
-Add your cheeses

Place in the oven for about 10 minutes or until the cheese is melted and the outside of the "crust" is crispy.




Healthy Eatings, 

Rachel

 
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Ingredients:
10 ounces of cooked spinach (I use a whole bag of fresh spinach chopped and cooked down)
1 bunch of asparagus, chopped up
2 portabella mushroom caps, chopped up
4 eggs
1 cup cottage cheese
8 ounces feta cheese
1/2 to 3/4 cup shredded cheese-whatever kind you have or like (depending on how much cheese you like)
1 pastry shell (store bought or homemade whatever you prefer)


Directions:
-Preheat oven to 350 degrees
-Toss spinach into pot of boil water to cook down.
-After the spinach is cooked down, use a strainer to drain the water.  While the spinach is in the strainer use a spatula to squeeze the excess water out of the spinach. If the spinach has too much water, it will make the quiche runny.
-Sautee asparagus and mushrooms in olive oil until just tender
-Put the pastry shell in your pie pan and throw it in the oven for about 3-5 minutes.  I have found that cooking that shell for a few minutes prevents the crust from being soggy in the middle.
-Combine cheeses and eggs in a bowl then fold in the asparagus, mushrooms and spinach.
-Place all the ingredients in the the pie plate and cook for about 40 minutes or until the middle is firm.


I take a little extra of the shredded cheese and sprinkle it on the top for the last 5-10 minutes, just for a little extra :)



Add your own flair!   I like to play with my recipes so they don't become boring or expected...
-If you like things spicy try adding some jalapeños or Cajun spices
-add artichokes
-add chicken or pork sausage
-if you don't like mushrooms or asparagus, substitute the vegetables that your family enjoys!

Other varieties to try:
-green peppers, onions and sausage
-corn, red peppers and black beans
-eggplant, zucchini and summer squash

As always if you have a variety of this recipe that you love...please share it!!




Healthy Eatings, 




Rachel