Pear & Walnut Rice Salad w/ Cranberries

I know it might be hard to believe that I work in the health field when you look at a number of the oh-so-unhealthy (but delicious) recipes I've shared with you, my foodie friends.  But believe it or not, I am a health professional.  You might think that I would feel guilt in flaunting the less than healthy treats, but I don't.  My mission is to live a life of balance where I can experience all of the physical activity I can get and enjoy eating all of the foods that I love in moderation.  Its a package deal - you have to practice both exercise and moderation for it to work - and I want you all to enjoy that same balance and happiness with me.  That being said, I expect people to be smart enough to eat only a small slice of the banana split ice cream cake, and not the whole thing on their own.  I won't feel guilty for someone else being a dummy.  Anyway, every week I post a "healthy recipe of the week" on a bulletin board at work for all to see, and this was one that I couldn't wait to test in my own kitchen.  Dick and I were both huge fans, and we fought over who got to take leftovers for lunch when it began to disappear.  So, if you had pizza for dinner last night, try balancing your menu out with this one tonight!  That way none of us will feel guilty.

Pear & Walnut Rice Salad w/ Cranberries

From EatingWell Magazine

Ingredients

3 c. cooked brown rice

1 large pear, cored & diced

3 medium green onions

1/2 c. chopped toasted walnuts

1/3 c. crumbled blue cheese

1/3 c. prepared raspberry vinaigrette

1/2 tsp. salt

1/4 tsp. pepper

handful of dried cranberries

Directions

Mix all ingredients until well-incorporated.

Serve warm, cold, or at room temperature - all taste great!

Stuffed Zucchini

Are your fridge drawers overflowing with squash like mine are?  We don't even have our own garden, and they're coming out of our ears!  We are pretty lucky people to have such wonderful friends/neighbors/family to share the fruits of their labors with us, huh!  I know.  Hopefully next year we will be able to pay it forward.  For now though, you have someone else's green thumb to thank for this tasty dinner.  I've seen zucchini stuffed with a variety of things - meat, rice, veggies, greens, etc. - so I figured I'd just use what I had.  That's the greatest thing about recipes like these (aside from the fact that they're easy & pretty quick!) - you can substitute almost anything you've got in your fridge for something I used that you might be out of (or can't stand the taste of).  So, get busy making those little zucchini boats and set sail with stuffed zucchini for dinner tonight!

Stuffed Zucchini

Ingredients

2 medium zucchini, cut in half lengthwise & centers hollowed

1 1/2 c. cooked brown rice

1/3 c. sun dried tomatoes, roughly chopped

1/2 c. artichoke hearts, roughly chopped

1/3 c. button mushrooms, chopped

3/4 c. grated Parmesan cheese

garlic & onion powder to taste

salt & pepper to taste

Directions

1. Line a baking sheet with parchment paper or tin foil and place zucchini halves rounded side down on the tray.

2. Mix together all other ingredients & spoon the mixture into the hollows of each zucchini halve.  Be generous with the filling!

3. Bake 20-25 minutes at 375 degrees, or until cheese in filling is just starting to brown & zucchini is tender.

~Your Cinco de Mayo Fiesta Menu~

Hola, amigos! And that's about the extent of my Spanish speaking abilities, despite the fact that Dick has tried to give me multiple lessons when I'm trapped in the car with him on the 4-hr drive to see his family in So. UT. He lived in Chile for 2 years when he went on a mission for our church, and he loves to speak Spanish any chance he gets. But just because I don't speak Spanish doesn't mean I won't eat it! I tried my hand at some Mexican recipes this week in the spirit of Cinco de Mayo, and they were a big, BIG hit!

The entree I chose to make is a copycat recipe from a very popular Mexican restaurant called Cafe Rio. By far the best thing on their menu is the sweet pork salad, so that is exactly what I made! My awesome sis-in-law, Megan, happened to find these recipes on this website, and let me in on her little secret. I thought it would take forever to make them because there are a few different parts to the salad if you want to get them just right, and I did! You start with a warm flour tortilla sprinkled with cheese, followed by cilantro-lime rice, black beans, sweet pork, lettuce, and topped off with the best cilantro ranch dressing in the WORLD! It didn't take long at all, just a little planning ahead for the pork to be in the crockpot, which gives you plenty of time to put everything else together. Trust me, if you like Mexican food, and you like salads, you're going to looooooove this one! And don't skimp on any part - its totally worth making the entire thing!

For dessert, I had to go with Tres Leches, of course! Its super sweet, and super soggy (in the best way you can possibly imagine), and completely and utterly satisfying. That is just a normal slice of this 3-milk cake, but when you add the mango & cinnamon this recipe calls for it will literally uproot you from where you are sitting and take you to a Mexican beach, leaving all of your worries behind. Mangoes are definitely my worst enemy when it comes to pitting a fruit, but they are so delicious, and absolutely take this cake over the top, so it is well-worth the sticky hands and juicy mess - trust me! Well, now you have to make it, don't you?! Enjoy!

Sweet Pork Salad From Cafe Rio

From www.favfamilyrecipes.com

Assembling your salad:

1. start with a warm flour tortilla, sprinkled with cheese.

2. Top with a heaping spoonful of cilantro-lime rice.

3. Top with a spoonful of black beans.

4. Top with 1/4-1/2 c. sweet pork.

5. Top with 1-2 c. of shredded Romaine lettuce.

6. Drizzle with cilantro ranch dressing.

7. Dig in!

Cilantro-lime rice

Ingredients

1 c. uncooked rice (I used brown w/ good results!)

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 c. water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

3 Tbsp freshly chopped cilantro

Directions

In a saucepan combine rice, butter, garlic, 1 tsp. lime juice, chicken broth & water. Bring to a boil. Cover and cook on low until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar & cilantro. Pour over hot cooked rice & mix in as you fluff the rice.

Black Beans

Ingredients

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed & drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp fresh chopped cilantro

Directions

In a nonstick skillet or saucepan, cook garlic and cumin in olive oil over med. heat until you can smell it. Add beans, tomato juice & salt. Continually stir until heated through. Just before serving, stir in the cilantro.

Sweet Pork

Ingredients

2-3 lbs pork (I used bone-in Boston butt)

3 cans coke (not diet!)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce, medium spiciness

1 c. brown sugar

Directions

Put the pork in a heavy duty Ziploc back to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours, or overnight.

Drain marinade & put pork, 1/2 can of coke, water, and garlic salt in a crock pot on high 3-4 hrs, or low for 8 hrs, until it shreds easily (don't let it dry out!). Remove pork from crock pot and drain any liquid left in the pot. Shred the pork.

In a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste...). If it looks too thick, add more coke, little by little.

Put shredded pork & sauce in a crockpot and cook on low for 2 hours. That's it!

Cilantro Ranch Dressing

Ingredients

1 packet TRADITIONAL Hidden Valley Ranch mix (not buttermilk!)

1 c. mayonnaise

1 c. buttermilk

2 tomatillos, husks removed, diced

1/2 bunch of fresh cilantro

1 clove garlic

juice of 1 lime

1 jalapeno (I kept the ribs & seeds for a little kick!)

Directions

Mix all ingredients in a blender. That's it!!!

Tres Leches Cake

Adapted from Food Network Magazine, May 2010

Ingredients

Non-stick spray, to prepare your pan

4 large eggs

1 c. sugar

2/3 c. unsalted butter, melted

1 tsp. vanilla extract

2 1/4 c. milk (I used skim w/ excellent results!)

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

12-oz can evaporated milk

14-oz can sweetened condensed milk

2 ripe mangoes

2 Tbsp. sugar

Whipped cream

Directions

1. Preheat oven to 350 degrees. Grease and 8-inch square baking pan.

2. Make the cake: Beat the eggs & sugar in a large bowl w/ a mixer until pale & slightly thick, ~6 min. Slowly beat in the melted butter, then beat in the vanilla & 1/4 c. milk.

3. whisk the flour, baking powder & salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together w/ a rubber spatula to make a thick batter. Transfer the batter to the prepared pan & bake until a toothpick inserted into the center comes out clean, ~30 minutes. Run a knife along the edges to release the cake from the pan.

4. Meanwhile, whisk the remaining 2 c. milk, the evaporated milk, & condensed milk in a bowl. Pierce the warm cake all over w/ a fork, then pour the milk mixture evenly on top. Cover & refrigerate at least one hour, or overnight.

5. Before serving, make the mango topping: Peel, pit, & dice the mangoes. Puree half the mangoes in a blender w/ 2 Tbsp. sugar. Transfer to a bowl & fold in the remaining diced mango.

6. Top each slice of cake with mango topping, a little whipped cream, and sprinkle with cinnamon.

"It tastes healthy"...Rice & Black Bean Pilaf

It's just natural for me to ask the same question every time I try a new recipe: "What do you think?" And usually Dick gives me something along the lines of "It's great," "I love it," or "Mmmmmmm," and a couple of times he's broken the news that he doesn't really like it by saying, "Ummm, it's ok, but not my favorite." Don't worry, you haven't seen any of those recipes haha! His reaction to this dish threw me off a little, though. I asked, and he said, "It's really good, but it tastes healthy." Is that a bad thing? He reassured me that NO it is not a bad thing. More than tasting healthy, he explained that its a dish that makes him feel healthy while eating it. I really liked it, and so did he, so I'm taking that comment as a good thing. The flavor was great, and yes, it is a healthy dish! I think you're going to love it. And maybe when you cook it for your guy, he'll get the same healthy satisfaction Dick did. Enjoy!

Rice & Black Bean Pilaf

From Ellie Krieger of the Food Network

Ingredients

1 c. brown rice, uncooked

2 1/4 c. low sodium chicken broth

1 Tbsp. olive oil

1 small onion, diced

2 cloves garlic, minced

2 tsp. fresh chopped oregano, or 1 tsp. dried oregano

1 stalk celery, finely diced

1 large carrot, finely diced

1 tsp. ground cumin

1/2 tsp. dried chili flakes

1 (15.5 oz) can low-sodium black beans, drained & rinsed

2 tsp. finely chopped parsely leaves

Directions

Place the rice and broth in a saucepan and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30-35 min. Remove from heat, uncover, and fluff w/ a fork.

Heat the oil in a large saute pan over med-high heat. Add onions and cook until onions are soft and translucent, ~5 min. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, ~6 min. Stir in black beans and cook until just warmed through, ~1-2 min.

Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish w/ parsely.

*STUFFED AcOrN sQuAsH*

Remember how awhile ago I promised there would be more dishes with squash as the main attraction? I know, I know, it seems like ages ago - because I've been a serious slacker! - but here I am, keeping promises. And, although I can't promise that you'll love this dinner (only because some of you might be a little crazy - you'd have to be not to love this dish) I will tell you that Dick and I loved it! So, I will give you a 99.9% guarantee that unless you are the pickiest person alive, you will love it, too. Next time I make this one, I'm going to invite people over, because it seriously looks a little fancy and like you spend so much time on it, but it is super easy! You should invite people over when you make it, too - then we can all look like rockstar cooks! Another great thing about this dish is that there are lots of variations you can use. It's such a great Fall/Winter dinner - give it a try!

Stuffed Acorn Squash

From Prevention.com

Ingredients

Squash

2 large butternut, buttercup or acorn squash

1/3 c. water

Wild-Rice Stuffing

1 1/2 Tbsp. nondiet tub-style margarine or butter

1 c. fresh bread crumbs

1 tsp dried thyme

2 c. sliced mushrooms

1/2 c. chopped onions

1/2 c. chopped celery

1 c. chopped sweet red peppers

2 c. cooked wild rice

1/2 c. reduced-sodium vegetable or chicken broth

1/2 c. nonfat sour cream

2 Tbsp. grated Parmesan cheese

1 tsp. no-salt herb blend

Directions

1. To make the squash: preheat oven to 375.

2. Cut squash in half lengthwise; remove & discard the seeds. coat a 4-qt. no-stick baking dish with no-stick spray. place the squash, cut side down, in the dish. pour the water into the dish & bake for 45 minutes, or just until squash is tender.

3. To make wild-rice stuffing: meanwhile, in a large no-stick skillet over medium heat, melt the margarine or butter. add the bread crumbs & thyme. cook, stirring frequently, 4-5 minutes, or until the crumbs are golden. transfer to a small bowl and set aside.

4. In the same skillet, cook the mushrooms, onion, celery & peppers 8-10 minutes, or until tender. Stir in the rice and broth. cook 4 minutes. remove from heat, stir in sour cream & Parmesan.

5. Sprinkle flesh of the squash with herb blend. spoon equal amounts of the stuffing into each squash half, mounding the filling as necessary to use all of it. sprinkle with the bread crumbs. bake 10-15 minutes, or until heated through.

hAyStAcKs...YuM-o!

I'm sure everyone has a version of this meal in their family. My mom used to call them "Chinese Haystacks" until we had a missionary from China eat them at our house, and he informed her that in fact, there was nothing chinese about them. Now she calls them Hawaiian Haystacks, which I'm sure is just because pineapple is one of the ingredients, but Rich and I just call them plain old Haystacks. They are one of the easiest and tastiest dinners - which is probably why we have them at least once a week! They can be super healthy, too, depending on the ingredients you use. The best part of the meal is that each person basically makes their own haystack, so if there's an ingredient you don't like, just leave it out of your bowl! You can definitely add anything to the meal that you think would make it better, and you can leave out anything I use that you think sounds terrible (which is nothing, so don't even worry about it).

Ingredients

Chow Mein noodles (we use the fat ones)

brown rice

1 can of cream of chicken soup (use only ~3/4 can of milk/water to make soup so that it is thicker like a gravy)

sliced baby carrots

peas

green onions, diced

pineapple, tidbits or chunks

craisins

coconut

slivered almonds

cheddar cheese

mushrooms

other possible ingredients:

water chestnuts

green bell peppers

ham

shredded chicken

bacon

Directions

Make your own haystack by putting noodles and rice in the bottom of your bowl and stacking the ingredients you love on top of them. Cover with soup/gravy, mix, & enjoy!

brown rice & black bean burgers

I'm not sure why exactly, but in the past couple of years I have totally gotten turned off by red meat...I just can't bring myself to eat it! I guess it's mostly beef of any kind because I can still occasionally eat pork, but mostly we just do chicken or fish for meat, and if we need ground meat we always do super-lean turkey. Anyway...this was my first attempt at a healthier substitute for a hamburger. I saw it on my fave blog, www.PrudencePennywise.blogspot.com, and had to try it! As you can see, Rich totally hoovered the burgers. So, if yo're looking for a healthier alternative to ground beef patties, this one is definitely worth a try!

Ingredients

2 cups brown rice cooked

1 can (15 ounces) black beans drained

1 teaspoon chili powder

1/2 teaspoon cumin

scant 1/2 teaspoon salt

2 cloves garlic, minced

1/3 cup chopped onion

2 tablespoons chopped cilantro

1-3 tablespoons minced jalapeno or green chilies, (canned is fine)

1/4 cup salsa

1 egg white

1/4 cup to 1/2 cup flour

2 tablespoons olive oil

cheese, if desired

Directions

Mix rice, beans, chili powder, cumin, salt, garlic, onion, cilantro, chilies, salsa, and egg white in large bowl. Mixture will be very moist. Add flour, using only enough so that you can shape the mixture into patties. Dust the outside of the patties lightly with flour. Heat a medium skillet over medium high heat. Add olive oil and warm. Add patties and cook until nicely browned.