October 30, 2019

Black Quinoa Salad recipe – Mangoes, avocados, peppers, lime

Black-Quinoa-Salad-Recipe-Mango Pin it.

Originally published in 2013, I wanted to republish this one because it’s so easy to make and it would add some great color to your meals this time of year.

Black Quinoa Salad recipe

If you are a fan of quinoa (pronounced keen-wah), you should give this black quinoa salad recipe a try! It’s incredibly refreshing and I love the colors!

Black-Quinoa-salad

Black quinoa has a nuttier and more of a roasted flavor than regular quinoa. It’s actually a seed. And it’s unique because quinoa is a complete protein! It expands like rice when it’s cooked and becomes a fluffier grain.

INGREDIENTS

Black quinoa, 1 cup dried (will be more when you cook it)

2 ripe mangoes, diced

1 red pepper, de-seeded and diced

1 orange pepper, de-seeded and diced

1 avocado, diced

Optional: cilantro, spinach

Dressing: 

Fresh lime juice, 1/2 cup (I used two limes)

Red wine vinegar, 3 Tablespoons

Olive oil, 1/4 Cup

Cayenne powder 1/4 teaspoon (this had a slight bite, if you want less, use less)

Cumin, 1 Tablespoon

Salt, 1/2 teaspoon

Pepper, a few dashes

HOW TO PREPARE

How-to-Rinse-Quinoa-flour-sack

1.) Rinse quinoa. Although most commercial quinoa these days has already been rinsed before you buy it – an extra rinse can’t hurt. Especially if you’re buying from a bulk bin. Because it is such a fine grain, I like to use a flour sack towel, over a colander to rinse and drain it (I use the same thing to strain my homemade chicken broth). Grab the tops of the flour sack and squeeze the liquid out.

2.) Cook quinoa. I prefer to cook quinoa in the rice cooker. It’s so easy. Just rinse it and toss it into the rice cook with a quinoa to water ration of 1:2 (for this recipe 1 cup quinoa, 2 cups water). Cook your quinoa.

Black-Quinoa-Salad-Avocado-Mango-peppers

3.) While quinoa cooks, dice all your ingredients. It’s like a rainbow. . .ahhhh.

3.) Once quinoa has cooled, add all the diced ingredients (if you are making ahead, you can hold off on avocado, so it doesn’t turn color or get mushy).

4.) Mix together dressing ingredients, pour into quinoa.

5.) Stir and serve. This salad can be served immediately, but I like chilling it in the fridge beforehand.

Recommended: Take it to a potluck. You will be a rockstar.

Black-Quinoa-Salad-RecipePin it.

Have you cooked with black quinoa before? What’s your favorite black quinoa salad recipe?

Black-quinoa-salad-mangoes-limePin it.

You might like my other quinoa recipes here:

{ 1 Comment }

October 22, 2019

Spicy Asian Noodle Soup with Chicken (or leftover turkey or tofu!)

Mouse over the image to PIN or click here.

*Originally posted in December 2012*

I still had leftover turkey in the fridge, so here’s another soup recipe for you tonight! This one is incredibly easy and very adaptable based on your likes. It was ready in less than 30 minutes.

INGREDIENTS

2 cups cooked chicken – you could use shredded rotisserie chicken and I bet it would taste amazing. Or you could probably substitute firm tofu, cubed.
I used about 2 cups of leftover turkey  

6 cups chicken broth

2 teaspoons red curry paste

1 Tablespoon Sriracha sauce (if you’re worried about spice, start with 1/2 Tablespoon)

5 oz rice noodles (like Maifun)

1 red bell pepper, thinly sliced

4 scallions, sliced

1/2 bunch of cilantro

Lime wedges (optional)

HOW TO PREPARE

1.) In a medium sauce pan, bring broth and water to a light simmer.

2.) Wisk red curry paste into broth. Add Sriracha sauce. Bring back to a low boil.

3.) Toss in noodles and bell pepper. Cook until just tender (about 3 minutes)

4.) Toss in your cooked chicken, turkey or tofu. Bring to a low simmer again.

5.) Ladle soup into bowls, top with scallions and cilantro. You could serve with lime wedges, which you could squeeze over the soup right before eating.

I think this would also be good with mushrooms – but I like mushrooms in asian-flavored soups. If you add these, I’d use a cremini mushroom and toss them in before noodles so they can cook down.  My husband thought there were too many noodles in the soup – but in all honesty I tossed in the whole 6 oz package because I didn’t know what to do with the extra 1 ounce of noodles. You can adapt based on what you like.

I wouldn’t freeze this soup. I’m guessing the rice noodles wouldn’t freeze well. Anyone freeze rice noodles before? I’d love to know your experience.

Source: Recipe adapted from a recipe in the January/February 2013 edition of Rachael Ray magazine.

This soup recipe is part of our Soup and Salad recipe series! You might also like:

Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!

October 8, 2019

Slow Cooker Chicken and Dumpling Soup recipe

Slow Cooker Chicken & Dumpling Soup recipe - Creamy chicken soup with dumplings, peas and carrots

Add it to your Crockpot Pinterest board here.

Crockpot Chicken and Dumpling Soup

*This post was originally shared as part of our Crocktober series in 2015*

It’s a rare night when I make something in the crockpot and we’re able to eat. it. all. in one night. But this Slow Cooker Chicken and Dumpling Soup was so good that we didn’t have any trouble! We had company over for dinner – and they loved it, too! Everyone had second helpings.

I also cannot emphasize how EASY this recipe was. From throwing in frozen chicken breasts to pre-made biscuits, it doesn’t get much easier than this. I think I could reasonably throw this together before heading out the door to take the kids to school. AND it’s inexpensive – you can find coupons for the cream of chicken soup, chicken broth and Grands biscuits!

INGREDIENTS

5 boneless skinless chicken breast halves, frozen (we used four whole ones)
3 tablespoons butter
2 cans cream of chicken soup
4 cups chicken broth
1 sweet onion diced (we used a regular onion)
3 tablespoons dried parsley
2 tablespoons dried tarragon (we used rosemary because we didn’t have tarragon)
1 teaspoon black pepper
1 8ct pkg Grands flaky layer biscuits

We also added diced carrots and some frozen peas.

HOW TO PREPARE

  1. Throw all the ingredients (except for the biscuits) into a 5- or 6-quart slow cooker.
  2. Cook on high for 4-5 hours or cook on low for 8-10 hours.
  3. Remove chicken and shred with two forks.
  4. Cut biscuits into small pieces. You can pull about the different layers. I went for smaller sizes so that they would cook faster and not be doughy.
  5. Add uncooked biscuit pieces back to soup, then add the shredded chicken.
  6. Stir it up, so all the dough and chicken is submerged in liquid.
  7. Cook for an extra 45 minutes on high.
  8. Stir again and serve!

Slow-Cooker-Chicken-Dumpling-recipe-soup

Do you make chicken and dumpling soup in the crockpot? What’s your favorite variation?

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

(Original source: Bubble Crumb)

July 29, 2019

Gingered peach, blueberry crisp recipe

Ginger-Peach-Blueberry-Crisp-RecipePin it here.

Peaches will be on sale this week starting Wednesday at Safeway for $0.99/lb! Besides peeling peaches, freezing them for smoothies and make ahead pie filling, I love making this delightful Gingered peach and blueberry crisp. This crisp recipe is incredibly easy and it’s a delicious way to combine peaches and blueberries, both ripe about the same time!

Peaches-Blueberries

INGREDIENTS

6 cups of sliced, peeled peaches
Peel them easily using this method here.

2 cups blueberries, washed and dried

Cristallized-ginger-chopped

2 Tablespoons crystallized (or candied) ginger, diced very small
Usually found in your produce section, usually comes in a small bag, hanging on a hook. Often comes in slices, you’ll need to finely chop. WinCo carries it in bulk bin 1700 – yay!

Juice from one large fresh lemon

1 Tablespoon vanilla extract

1 Tablespoon cornstarch

1/2 teaspoon Salt

A small pinch of cinnamon

Crisp topping

1 Cup flour (I used whole wheat)

1/2 Cup light brown sugar

1/2 teaspoon salt

1 Cup Quick Cooking Oats

12 Tablespoons cold butter, diced 

HOW TO PREPARE

1.) Preheat oven to 375 degrees

2.) In a large bowl mix together the cornstarch, salt, cinnamon, vanilla extract and juice from lemon.

3.) Fold in peaches, blueberries and ginger. Be gentle, you don’t want to mash your fruit, just evenly coat it.

4.) In another bowl mix up your crisp topping. Cut the cold butter into the mix using a pastry mixer or use your hands.

Peaches-Blueberries-Crisp-Filling-Recipe

5.) In a 9 x 13 baking dish (or I used a stoneware casserole dish), spread out your fruit mixture. You want a large pan – the fruit mixture will bubble up about 1/2 inch – so make sure the sides go up above the mixture and crisp topping.

Peach-Crisp-Topping-Recipe

6.) Top with your crisp topping. Get it spread out as evenly as possible

7.) Bake for 45 to 50 minutes. Until the crisp topping is lightly browned and the mixture is bubbling up the side

8.) Serve with a scoop of your favorite vanilla bean ice cream.

Peach-Blueberry-Crisp-Ginger-RecipePin it for later

Crisp-Peach-Ginger-BlueberryPin it for later

Other posts you might like:

July 28, 2019

Grilled Stuffed Zucchini recipe – bacon, mushrooms, parmesan


Originally published August 2012, I’m bringing this back for those of you harvesting zucchinis!

How are your gardens doing? If you’ve got a good amount of zucchini popping up, you may want to check out this recipe that re-kindled my love for zucchini.

We started with a recipe from Vegetables from an Italian Garden: Season-by-Season Recipes (Amazon), one of my favorite Italian cookbooks. And we modified it to fit our preferences – including adding bacon and grilling, instead of roasting, because it’s just too stinkin’ hot to be turning on the oven.

[Read more…]

July 26, 2019

How to grill pizza, with homemade dough recipe!

How-to-grill-pizza

How to Grill Pizza

It’s been some time since I shared my grandma’s recipe for homemade pizza dough in the bread maker. You have to try it, it’s incredibly easy and delicious.

Now you can bake your pizza, that’s what most people do. . . or if it’s a gorgeous summer night you can grill your pizza! It’s fast, easy and it doesn’t heat up your house. Plus I LOVE the smoky flavor that is adds to our pizza.

Homemade-Pizza-Dough-Recipe

1.) Start with your dough. I like to roll them out into long skinny pizzas. They fit better on the grill (I think). Don’t roll it too thin, you don’t want it to rip or tear.

Grill-temperature

2.) Turn your grill on high and get it nice and hot.

Grilled-Pizza-flour-olive-oil

3.) Sprinkle a pinch of flour on the dough and brush it with olive oil. Repeat on the other side. This will keep them from sticking to your grill. Some even suggest taking some olive oil and brushing it on your grill racks directly.

Grilled-pizza-temperature-directions

4.) Carefully put dough on grill, close lid and let it cook for about 1-2 minutes. Keep an eye on it – you don’t want it to burn! Then carefully flip it over and repeat on the other side.

Grilled-Pizza-How-to-toppings

5.) Remove crusts from heat and put your favorite toppings on them!

Grilled-Pizza-Recipe-Instructions

6.) Turn the heat down on the grill to medium. Return the pizzas to grill. At this point you just want to heat the toppings and meat the cheese without overcooking the underside of the pizza! Keep the lid closed to help it cook the toppings – as I heard one grilling expert say, If you’re lookin’ . . . it ain’t cookin!”

7.) Once your cheese is melted and your ingredients are warm enough, remove it from the grill. It shouldn’t take long.

Pizza-on-the-grill

8.) Slice and eat. And if it’s nice – eat outside, the pizza tastes better when you’re sitting in the sun. 🙂

Eating-Pizza-Outside

Homemade-Pizza-Dough-Bread-Machine-Recipe

What are your favorite pizza toppings? Have you ever grilled pizza before?

July 19, 2019

15 Foil Meal Recipes – Foil cooking for camping, grilling

Foil-Meals-Recipes-DinnersThis also lives on my Pinterest Board: Grilling and Roasting!

Foil Meal Recipes

If you’re cooking in fire pits and on barbecues this weekend checkout these foil meal recipes. Foil meals – made by cooking in foil packets – can be an easy way to cook on flames, without messes or extra dishes! Using foil you can do one-pot meals, desserts, breakfasts and more.

15 Foil Meal Recipes:

Grilled Pineapple Chicken Kabob Packs from Life Made Delicious

Warm and Melty Cheese Dip from Echoes of Laughter

Grilled Sweet Potatoes from Five Little Chefs

Mediterranean Salmon in Foil Packets from The Seasoned Mom

Baked Herb Salmon from The Mommy-Files

Chicken Fajitas from Cook Clean Craft

Barbecued Apple Crisp from Cooking with Jax

Foil Packet Hot Dogs from Growing Up Gabel

Green Chile Cheese Fries from Buried Carrots

Barbecue Chicken and Potatoes from Jamie Cooks it Up!

Grilled Packet Potatoes from Spoonful

Campfire Quesadillas from Dirty Gourmet

Chicken Foil Dinner from Don’t Eat Wheat

Tin Foil Chicken Fajitas from One Sweet Appetite

Grilled-Halibut-With-Lemons-Capers

And one of my favorites – Grilled Halibut with Lemon and Capers from Queen Bee Coupons!

Do you like to cook using foil packets? Do you have favorite foil meal recipes? I’d love for you to share your favorite recipes using tin foil packets.

Foil-packet-recipes-book

Other resources for tin foil meals (from Amazon): 

July 11, 2019

Grilled corn, avocado, tomato salad recipe

Corn on the cob is just coming into season and with sales we’ll be getting it for a great price! This recipe is a great way to make a hearty salad for not a lot of cash! You’ll grill the corn to give it a smoky flavor – mix it up with some avocado, tomatoes, olives and beans and it’s a flavorful salad that’s easy to make.

INGREDIENTS

3 corn on the cobs, grilled

3 avocados, peeled, pitted, diced

2 tomatos, we used On the Vine tomatoes, diced

1 cup garbanzo beans, drained and rinsed

1/2 cup kalamata olives, diced

1/4 white wine vinegar

1/4 cup extra virgin olive oil

1 teaspoon cumin

1/2 teaspoon paprika

DIRECTIONS

  1. Grill corn on the cob. Then cut corn off of cob. We used a fancy tool that I had from my Pampered Chef days that is an actual Corn Cob Kernel Cutter (say that three times fast) but I think a knife will work just as easily.
  2. In a small bowl whisk up the wine vinegar, olive oil, cumin and paprika.
  3. Lightly toss all the ingredients together. The avocados will get mushy – but don’t sweat it, they will still taste good! I think this would be extra special with some bacon sprinkled on top. You could also eat this like a salsa!

This salad is best eaten the day of – because the avocados and tomatos probably won’t sit well overnight in the fridge. The smoky flavor of the corn, with the smooth avocado and the saltiness of the olives makes for a yummy salad. Hope you like it!

Recipe adapted from Bobby Flay’s Crunchy Avocado salad 

Do you have a summer recipe you’d like to share? If it’s featured here on the blog, you could win a $10 Amazon gift card! Learn more about the summer recipe series here.

Send this to a friend