Watermelon Feta And Mint Salad!

IMG_0412OK I actually thought…..Uh Weird! cheese and watermelon but when you think of Apples and cheese or pears and cheese you’re like “move aside I need that cheesy fruit combo”, am I Right??
Well this is the now “go to bring along to anything dish ” for me, My husband is kind of over it. It couldn’t be easier to make and I’ll prove it!

1 small Watermelon, of course…. (try to make sure it is not over ripe, if it is really soft and really dark pink it may be a little on the old side so stick to bright pink and firm. If you buy it cut in half  you can see it.
8 Oz’s Feta Cheese – go crazy, buy a good one. A Greek one in water would be nice- just make sure to drain and rinse in gently.
1 fresh lime – not the ones with brown spots on them, bright green with a fresh bright scent, I actually like extra lime so you can add another if you want.
2 Tablespoons Fresh Mint chopped – sweet mint is the best there is a difference with spearmint, peppermint etc. You can tear a few extra for garnish too.
IMG_0408 IMG_0409 - Copy IMG_0410 IMG_0411 IMG_0413
Cut the watermelon into 1 inch cubes -approximately or bite size – no need for a ruler.
Place it gently in a larg serving bowl – you know me, I like white.
Squeeze Lime over the watermelon and very gently fold them
Sprinkle over mint and crumble feta cheese but do not toss until you are serving on the plate.

This a light refreshing salad with a bite of salt and hint of mint, Your guests will love it and your husband will get sick of it!
Enjoy -T


Couscous…Simple, Easy, Delicious!

My Husband and I went to Rosette’s house and of course she insists (and we absolutely love it) we eat. She is from Egypt and has some of the best food ideas and combinations that I just never even thought to put together. I write about her often because she is so good to us and lucky for us she and her daughter Danielle live down the street. I’ll tell you about the olives and cream cheese sandwiches later…..
This Couscous dish is so fast, so simple and has fresh basic ingredients that make it delicious.
1 Cup Couscous
1 can Chick Peas (Garbanzo Beans)
3 to 4 Scallions Chopped
1 Avocado
2 limes
(just a note we did it with lemon and lime and both work

-Chop the scallions and set aside. I like the flavor of them so I did 4 but you can go with 3 if you want it a little more mild.
-Drain and rinse the Chickpeas very well to get out any of that canned juice. Let them soak in cold water while you make the rest.
-Juice the limes into a small ramekin or bowl
-Boil 1 cup of water, when it comes to a boil turn it off and add couscous stir gently, cover and set aside for 5 minutes.
-Once the couscous is ready add in all the ingredients and toss together.
That’s it. Eat it alone like I do or serve on the side of whatever dish you like.
Enjoy -T

Edamame And Pea Pesto….Another Pesto????

But it really isn’t Pesto and it is definitely healthier for sure. It is similar to pesto but is healthy, delicious, versatile and pretty to look at!
I have done pestos in the past (see pesto here: Arugula Pesto ~ BEST-O PESTO ~Wild Mushroom Pesto, and I mean it in the loosest sense of the word ) and now Edamame & Pea Pesto. This is another easy one so you should try it.

1 Cup cooked Edamame
1 Cup Thawed frozen peas (baby or regular, no need to cook them)
1 Cup Parmesan Cheese ( Cubed or grated )
1/4 Olive Oil
1 Cup Cashews (uhhhh YUM)
1 Clove garlic minced
Fresh Basil (if you’ve got it or you can use your (Basil Ice Cubes)
Juice of 1 lemon
Salt and Pepper to taste (which means a good pinch of both)

Grab the Cuisinart or food processor
Put in the cheese of it is cubed like mine and pules a few times to break it down
Add minced Garlic, Edamame, peas and blend until it is all chopped and mixed together
Add in Cashews, basil, salt, pepper & Lemon juice and blend.
While blending add in Olive Oil a few table spoons at a time until it becomes a thick paste.

Transfer to a bowl and dip away!!
Spoon it over hot pasta fresh out of the past water and it will melt over the noodles and stick like glue and there is no need to cook it.
Put it on top of baked sweet potatoes
Or anywhere else, I added it to my roasted tomato soup yesterday.
I’m off to Virginia so, I will see you soon!


Enjoy -T

Tomato Beautiful

I already miss my garden tomatoes…..The store bought are just not the same, no flavor! So I did a quick and easy side that not only looks beautiful on the plate (Or Thanksgiving platter hint hint) it adds flavor.

Tomatoes on the vine (however many you want) I did 4
Fresh Ground Pepper
Olive Oil

Pre Heat your oven to 350 degrees
Keep the tomatoes attached it looks way better
Drizzle them with a little olive oil
Sprinkle with salt and Pepper
Roast in the oven for 30 minutes

Place them on and around your platter with the Turkey, the red looks so beautiful and roasting them really brings out the flavor.
If you have any left over, peel the skin and add them to soup stock, salads, whatever!!

If I don’t see you before have a Happy Thanksgiving….I have to study 🙂
Enjoy -T

Fennel and Tomato Salad with Lemon Vinaigrette

Seriously simple and so tasty!
This is a great combination of flavors and textures. The tomato is soft, juicy and acidic and the fennel is crunchy and complex with a slight anise flavor, The lemon rounds out the flavors and make this a fresh tasting healthy side dish to serve with any meal.
2 Large tomatoes (they must be fresh picked from the garden or local from the farmers market. Grocery store tomatoes are tasteless and covered in wax.
1 Large Fennel Bulb with fronds
1 Lemon
1/2 Tsp dijon mustard
1/4 cup olive oil
pinch of salt
Pinch of pepper
pinch of sugar

Slice the tomato and fennel and place in a large bowl
Top with the Fronds from the fennel (the top greens that look like dill)
Whisk together the ingredients for the dressing until emulsified and drizzle over the fennel & Tomato
Serve immediately YUM

Enjoy -T

Enjoy -T

Sweet Potato Fries

Well they are not technically fried but they are in the shape of fries…….
I like fried things but they are not too good for you and they are really smelly to make in the house. I am terrified some day my house will smell like a combination of food, dogs and 100 year old house so I don’t cook fried food and I burn Yankee Candle Tarts like I own stock in the company. My house was built in the 1800’s so it is not ventilated like a new modern house but it’s definitely got character!
This is a great way to eat Sweet Potatoes and go with anything or alone.
2 large sweet potatoes cut into fries (about 1/2 inch thick, try to get them the same size so they cook evenly)
3 Tablespoons olive oil
1 Teaspoon Paprika
1/4 Teaspoon Aleppo Pepper or Red Pepper Flakes
3/4 Teaspoon Garlic Powder
1/4 Teaspoon Celery Salt
1/4 Teaspoon dried thyme

Preheat oven to 475 Degrees
Toss everything together in a bowl, coating the potatoes very well
Place on a non-stick foil lined baking sheet
Bake for 25 to 30 minutes turning half way through
They will be brown and crisp on the outside and soft and tender on the inside.
Enjoy -T

Polenta Pyramid

Ok, not exactly but it rhymed and I like to make it sound as fun as it is to make and eat~

This is actually inspired by another blog I saw but I was so far into the blog world I can not remember where I saw it to give credit for the inspiration. I think she was a writer and was on a blog I follow’s blog. So to You out there who posted a version of this….Thank you for the inspiration and hope I did it justice.

1 package of polenta in a tube from the refrigerated section in the grocery store.
2 fresh mozzarella balls
1 jar Rao’s Marinara (You know who I feel about this sauce, there is nothing like it and other then homemade it is the best thing ever made in the entire world)
Parmesan cheese for topping maybe 1/4 cup
Fresh herbs for garnish (Basil chives, parsley)
1 tablespoon butter
2 to 3 tablespoons vegetable or canola oil

Cut the polenta into 12 rounds a little over 1/4 inch. (1/2 inch is too think and 1/4 it too think in my opinion)- you need 2 per pyramid
Cut the fresh mozzarella into 12 rounds the same thickness.
In a sauté pan heat heat the butter and 2 tbls oil to medium high heat.
Brown the polenta on each side. Do not move them around because they will break apart.
Once they are browned set on paper towels to remove any excess oil.
Pour about a 1/4 cup of the sauce in a baking dish, just enough to cover the bottom.
Place 6 of the polenta rounds on the sauce and then place a slice of the mozzarella on the polenta and then follow with one more polenta and one more mozzarella. You should have 2 pieces of polenta and 2 pieces of mozzarella with the mozzarella on the top.
Spoon a 1/4 cup sauce over each one.
Sprinkle with a little parmesan (see photo)
Bake at 375 degrees for 25 minutes until piping hot.
To serve, use a spatula without holes in it and carefully remove one pyramid trying not to let it topple over.
Place on plate and garnish with a sprig of basil and sprinkle all over with chopped chives and parsley.
Enjoy -T

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