Who feels like cooking tonight? Not me, we’re doing takeout. If you’re home for the night preparing for Christmas, my favorite clean out the fridge/no hassle cooking is “fancy” scrambled eggs. I add leftovers, lunch meat, produce, whatever I can find to make it healthy, filling, and pretty darn tasty! I started with sautéing ham, leftover asparagus, tomatoes, fresh spinach, and green onions. I then added the eggs and topped with parmesan. Dinner and done!
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A very fun way to eat your veggies! This Chop and Pop is a takeoff from a delicious Four Seasons restaurant. Add whatever veggies you have around the house, these are some suggestions. If you want a quick version, use bottled green goddess dressing but this one definitely kicks it up a notch. White cauliflower Broccoli Snap pea Grape tomatoes Red Peppers Cucumber Corn Radish Sliced jalapeño peppers, deseeded Goat cheese crumbles Popcorn (one bag microwavable) Parmesan Thyme Green goddess dressing 1. Blanch and shock the yellow cauliflower, white cauliflower, broccoli, and snap pea 2. Slice the grape tomatoes in half, cut the other vegetables into ½ inch pieces 3. Toss the vegetables so they are lightly coated in the green goddess dressing 4. Remove the popcorn from the bag and while it is still hot toss with parmesan and thyme 5. Place the popcorn on top of the salad as garnish Green Goddess Dressing 2 anchovy fillet 1 garlic clove, minced ¾ c mayonnaise ¾ c sour cream ½ c chopped parsley ¼ c chopped tarragon 3 T chopped chives…
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