Easy & Delicious Guacamole

Yes, I use any old store bought salsa in this recipe and that is how I control the heat!  I like to make it kid friendly and use a nice mild salsa.  The best is, of course, in the summer when I can use fresh tomato salsa but for this dreary, winter day store bought is just fine.

2 Ripe Avocados
1 Lime
1/4 to 1/2 Tsp Cilantro (depends on your taste)
2 Tbsps Salsa

Remove the pits from the avocados and scoop out the flesh and place in a bowl.  Roll the lime across the counter and cut in half.  Squeeze all the lime juice from both halves over the avocado.  Add the cilantro and salsa and mash up to mix together, still keeping it somewhat chunky.  Serve with tortilla chips and enjoy!

Sloppy Dogs

My kids love hot dogs.  Sneaking the switch to turkey dogs was easier than I expected, especially with this recipe.  My husband did not even notice the difference the first time I swapped turkey for beef.  These can be done ahead of time and placed in the slow cooker to keep warm.  Great for eating during a baseball or football game!

2 Tbsps Olive Oil
1lb Package of Ball Park Turkey Franks (I have tried other brands, but Ball Park is the best)
1 Onion, diced
Half of a Red Pepper, seeded and sliced into bite sized pieces
2 Tbsps Tomato Paste
1 8oz Can of Tomato Sauce, no salt added
1 1/2 Tsp Worcestershire Sauce
1/4 Cup Brown Sugar
1 1/2 Tbsps Red Wine Vinegar
Hot Dog Buns

In a large skillet, heat the olive oil on medium heat and add the onions and peppers.  While the veggies begin to soften, cut the hot dogs into bite sized pieces and add them to the skillet.  Let them cook for a good 5 to 10 minutes until dogs start to brown.  Add the tomato paste and stir.

In a small bowl, mix together the tomato sauce, Worcestershire sauce, sugar and vinegar.  Make sure the sugar is mixed in and not lumpy.  Add the sauce to the skillet and stir.  Lower the heat to low and let dogs simmer for about 5 minutes (or transfer to the slow cooker here).

Serve hearty portions in hot dog buns topped with yellow mustard.  They will be good and sloppy!

Potato & Asparagus Soup

This is a hearty, creamy, baked-potato-like soup that will certainly fill you up!  I did mine in the slow cooker but it can certainly be done stove top as well.

3 Cups Skim Milk
1 Cup Half & Half
1/2 Cup Flour
3 or 4 Red Potatoes, diced into cubes (I left the skin on, but you can peel them)
1lb Asparagus, bottoms discarded and stalks cut into thirds
1/2 Cup Cheddar Cheese
1/2 Cup Sour Cream (I used light sour cream)
Sour Cream, Shredded Cheddar Cheese, Green Onions, Crumbled Bacon (optional toppings)

Place milk, cream and flour in the slow cooker and whisk until flour is mixed in.  Add potatoes, asparagus and some salt and pepper.  Turn slow cooker on low for about 4 or 5 hours.  An hour to 30 minutes before serving add the cheese and sour cream and stir to combine.

When serving, top with sour cream, shredded cheese, green onions and or crumbled bacon.

Thyme Tilapia

Tilapia is such a wonderfully mild fish that even my kids will eat it (ok maybe with some ketchup, but I am ok with that)!

4 or 5 Tilapia Fillets
Olive Oil
1/3 Cup Lemon Juice
Fresh Thyme
McCormick Garlic Pepper Seasoning

Preheat the oven to 400 degrees.

Place the tilapia in a large baking dish in a single layer.  Drizzle with a little bit of olive oil and pour the lemon juice over the fillets.  Place a couple of sprigs of thyme around the dish.  Take a couple more sprigs and srape the leaves off and sprinkle them over the tilapia.  Generously salt and pepper the tilapia and sprinkle with some garlic pepper seasoning.

Bake for about 20 minutes until fillets are cooked through.

BLT Pasta

I call this BLT pasta: bacon, lettuce (actually spinach) and tomato pasta.  This is a light, delicious pasta that I cannot wait to make during the summer with fresh tomatoes!  Roasting the tomatoes may seem like a tedious step, but it truly makes the tomato flavor fantastic!

2 Tbsps Olive Oil
2 Cloves of Garlic
3 or 4 Cups of Grape Tomatoes
4 or 5 Slices of Bacon
1 lb Whole Wheat Spaghetti
2 Tbsps Butter
1/2 Cup White Wine
6oz Fresh Spinach
Parmesan Cheese

Place the olive oil in a baking dish to coat the bottom.  Add the garlic and tomatoes and mix around to coat with olive oil.  Sprinkle with salt and pepper and place in a preheated 400 degree oven and roast for 15-20 minutes.

Bring a salted pot of water to boil and cook the pasta according to the package directions.  When al dente, drain the pasta and set aside.

While tomatoes roast, cook the bacon in a large skillet until crispy over medium heat.  Once crispy, remove the bacon from the skillet and set aside.  Lower the heat to medium low and add the butter.  Mix the butter around the pan to incorporate with the bacon grease.  Once the tomatoes are finished roasting, add the tomatoes and garlic to the skillet.  Add the wine and stir to combine.  Tomatoes should begin to burst.  Once pasta is cooked, add the spinach to the pan and let it wilt slightly.  Add the pasta into the skillet and mix.  Remove pan from heat and serve topped with Parmesan cheese.

Shrimp & Tomato Pasta

I wanted to create a pasta and shrimp dish in a red sauce that was not as spicy as a fra diovlo sauce.  This slightly thick sauce worked!  I had to add several ladle fulls of pasta water to my sauce to thin it out.  Also, I used frozen cooked shrimp, but fresh or frozen raw shrimp work as well.  Be sure to cook the shrimp ahead of adding it into the sauce.

1 Tbsp Olive Oil
4oz Diced Pancetta
1 Medium Yellow Onion, diced
Pinch Crushed Red Pepper
2 14oz Cans Diced Tomatoes (no salt added)
Fresh Parsley (can use dried)
1 12oz Package of Cooked Winter Squash, pured (I use frozen and thaw it slightly)
1 6oz Can of Tomato Paste
1/2 Cup Red Wine
1 to 2 lbs of Whole Grain Linguini
1/2 to 1 Cup of Pasta Cooking Water
1lb Shrimp, cleaned and cooked
1/3 Cup Parmesan Cheese

In a large skillet over medium heat place the olive oil, pancetta and onion.  Let the pancetta begin to brown and crisp and then add the crushed red pepper and diced tomatoes.  Stir to mix.  Scrape the bottom of the pan to get all the yummy brown bits up and in the sauce.  Add the parsley and squash.  Stir to combine and help the squash incorporate.  Add the tomato paste and red wine.  Lower the heat to low and let sauce simmer as you cook the pasta. 

Bring a salted pot of water to boil and cook the linguini until tender.  Before draining the pasta, ladle some pasta water into the sauce.  Drain pasta and place back into the pot. 

Before combining the sauce and pasta, add the shrimp to the sauce and stir.  Pour sauce over pasta and mix together.  Add the cheese and toss.  Serve with additional cheese if you like.

Mustardy Chicken Thighs

I think the thighs are the best part of the chicken!  The skin gets so crispy and flavorful and the dark meat right by the bone is moist and delicious.  They are especially good grilled (which you can do with this recipe) or baked.  I love the marinade so much that I bake these thighs to retain as much flavor as possible.  In the summer I may grill them but will reserve some marinade to baste them.

Easily serves 5 or 6 people

1/2 Cup Spicy Brown Mustard (I like Gulden's)
1/4 Cup Brown Sugar
3 Tbsps Maple Syrup (Can substitute regular syrup if necessary)
2 Tbsps Yellow Mustard
1 1/2 Tbsps Cider Vinegar
2 Tsps Low Sodium Soy Sauce
2 Garlic Cloves
8-10 Chicken Thighs

Place the chicken in a large ziplock bag and season with salt and pepper.

Whisk together the remaining ingredients (except the garlic) in a bowl.  Pour the marinade over the chicken and toss in the garlic cloves.  Seal the bag and mix around to coat the chicken with the marinade.  Place in the refrigerator for at least 2 hours (up to 6).

Preheat the oven to 400 degrees.  Place a cooling rack on a baking sheet (to elevate the chicken).  Place the chicken in a single layer on the cooling rack.  Season with a little bit of additional salt and pepper.  Discard the marinade (or if grilling heat the marinade on the stove).  Bake the chicken for 45 minutes to an hour, depending on size, until cooked through and no longer pink.