• Mario Olives

    Easy Grab n’ Go Snack for Kids

    My kids love olives, so when I ran into these Mario On-The-Go Snack Pouch Olives at Harris Teeter I grabbed a few for their lunch boxes. The kids loved them!  They come in two sizes: 1.05 oz is a perfect 50-calorie snack for kiddos and the 1.75 oz is a great 100-calorie snack for adults. […]

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    Easy Grab n’ Go Snack for Kids

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    Roasted Fennel with Parmesan

    Last night I made some whole wheat penne with sauce for my boys.  We usually enjoy roasted veggies with pasta, but I was in the mood for some fennel!  Fennel contains a host of potent antioxidant phytonutrients, and is also rich in fiber, folate, and potassium.  This dish literally took three minutes to prep and […]

    Read More

    Roasted Fennel with Parmesan

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    Roasted Cauliflower with Lemon

    One of my favorite foods from Ali Baba on Daniel Island is their roasted cauliflower.  The only problem is that sometimes I feel like it’s too heavily coated with olive oil.  So I attempted to make my own version of this tasty side last night. I am hooked!! Note: I purchased my Zahtar (a fantastic Middle Eastern […]

    Read More

    Roasted Cauliflower with Lemon

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    Have Leftover Grilled Corn? Make Quesadillas!

    My husband and kiddos love grilled corn on the cob – the kind brushed with a blend of garlic, butter, cilantro and queso fresco. Since I purchased more than we could eat, we had couple left over from our meal.  Instead of tossing out those extra ears (or reheating them in micro – ick), I […]

    Read More

    Have Leftover Grilled Corn? Make Quesadillas!

  • One word: YUM

    Grilled Peaches!!

    Hands down, South Carolina grows the best peaches!  I got some at the Daniel Island Farmers Market yesterday.  Bought enough this time to actually make a dessert with them….usually the kids gobble them up so fast I can’t even prepare anything.  These peaches were ripe but still had enough crunch to them that you could grill them. […]

    Read More

    Grilled Peaches!!

Mario Olives

Easy Grab n’ Go Snack for Kids

My kids love olives, so when I ran into these Mario On-The-Go Snack Pouch Olives at Harris Teeter I grabbed a few for their lunch boxes. The kids loved them!  They come in two sizes: 1.05 oz is a perfect 50-calorie snack for kiddos and the 1.75 oz is a great 100-calorie snack for adults. […]

Read More
photo-60

Roasted Fennel with Parmesan

Last night I made some whole wheat penne with sauce for my boys.  We usually enjoy roasted veggies with pasta, but I was in the mood for some fennel!  Fennel contains a host of potent antioxidant phytonutrients, and is also rich in fiber, folate, and potassium.  This dish literally took three minutes to prep and […]

Read More
photo 2-6

Roasted Cauliflower with Lemon

One of my favorite foods from Ali Baba on Daniel Island is their roasted cauliflower.  The only problem is that sometimes I feel like it’s too heavily coated with olive oil.  So I attempted to make my own version of this tasty side last night. I am hooked!! Note: I purchased my Zahtar (a fantastic Middle Eastern […]

Read More

Easy Grab n’ Go Snack for Kids

My kids love olives, so when I ran into these Mario On-The-Go Snack Pouch Olives at Harris Teeter I grabbed a few for their lunch boxes.

Mario Olives

The kids loved them!  They come in two sizes: 1.05 oz is a perfect 50-calorie snack for kiddos and the 1.75 oz is a great 100-calorie snack for adults.  Flavors include Pitted with Roasted Red Pepper (Black), Pitted Seasoned with Sevillian Spices (Green), and Pitted with a Hint of Thyme (Kalamata), to name a few!

A great source of monounsaturated fat and a healthy snack for all – check out Mario’s website which contains some fun recipes too!

Roasted Fennel with Parmesan

Last night I made some whole wheat penne with sauce for my boys.  We usually enjoy roasted veggies with pasta, but I was in the mood for some fennel!  Fennel contains a host of potent antioxidant phytonutrients, and is also rich in fiber, folate, and potassium.  This dish literally took three minutes to prep and twenty to roast, so its ready to be a regular easy side-dish in your home.

FYI: raw fennel has a licorice-like flavor; when roasted that flavor greatly dissipates and what is left is a creamy, buttery like mouthfeel of wonderfulness!

Roasted Fennel with Parmesan

Serves 4

Ingredients

1 large bulb fennel, fronds and stalks and core removed, sliced diagonally into 1/2-inch rounds

1 Tbsp extra virgin olive oil

1/4 cup freshly shaved parmesan cheese

Sea salt and black pepper to taste

Optional: dollop of pesto to top on each serving after roasting

Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Spray foil with a bit of cooking spray.

Arrange fennel slices on even layer across baking sheet.  Drizzle with olive oil and top each slice with some parmesan cheese, salt, and pepper.  Roast in oven for approximately 20 minutes or until fennel crisp-tender and slightly caramelized and cheese melted.  Serve immediately.

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Roasted Cauliflower with Lemon

One of my favorite foods from Ali Baba on Daniel Island is their roasted cauliflower.  The only problem is that sometimes I feel like it’s too heavily coated with olive oil.  So I attempted to make my own version of this tasty side last night. I am hooked!!

Note: I purchased my Zahtar (a fantastic Middle Eastern seasoning which includes thyme, sesame seeds and sumac) at Williams-Sonoma, but it is no longer available.  It is, however, available at Penzeys.

Roasted Cauliflower w/ Lemon

Serves 4 as a side

1 head cauliflower, washed and trimmed into bite-sized florets

1 Tbsp extra virgin olive oil

1 Tbsp Zahtar seasoning

Celtic sea salt and fresh ground pepper, to taste

1 large lemon, cut into 6 wedges

1.  Preheat oven to 400 degrees F.

2.  Line a cookie sheet with parchment or aluminum foil.  Spray with cooking spray.  Toss cauliflower in a bowl with salt, pepper, oil, and zahtar.  Squeeze lemon wedges into mixture and toss rinds into mixture.  Place in an even layer over cookie sheet.

3.  Roast cauliflower for approximately 20 minutes, or until golden brown and fork tender.  Serve immediately.

Cauliflower ready to roast.

Cauliflower ready to roast.

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After roasting!

Have Leftover Grilled Corn? Make Quesadillas!

My husband and kiddos love grilled corn on the cob – the kind brushed with a blend of garlic, butter, cilantro and queso fresco. Since I purchased more than we could eat, we had couple left over from our meal.  Instead of tossing out those extra ears (or reheating them in micro – ick), I made use of them in an entirely different dish.  I had a half can of black beans left over in my fridge, so thought Mexican was the perfect dish to make!

This recipe takes less than 30 minutes to prep and cook – the PERFECT meal when time is tight and the kids are rummaging through your pantry they are so hungry!  What I love about this recipe is that is by itself a great leftover too – perfect for heat and eat lunch the next day.  Enjoy!

Grilled Corn and Black Bean Quesadillas

Makes 6

Ingredients:

1 Tbsp extra virgin olive oil

1/2 medium red onion, diced

2 ears leftover grilled corn, removed from ear with a sharp knife

1/2 can black beans, rinsed and drained

1/2 tsp ground cumin

1 Tbsp fresh cilantro, finely chopped

Salt and pepper to taste

2 ounces crumbled queso fresco

2 ounces shredded mexican cheese blend

6 whole wheat flour tortillas

Favorite quesadilla toppings: homemade guacamole, salsa, light sour cream….

Heat a cast iron skillet with olive oil. Add red onion and sauté about 3 minutes, or until onions slightly translucent.  Add corn and beans and sauté for another 2 minutes, seasoning with cumin, salt and pepper.  Add cilantro and remove from pan.

Heat a griddle (or large skillet) over medium.  Wait until griddle is hot and spray lightly with cooking spray.  Place flour tortilla on griddle.  Add corn and bean mixture, and about 1-2 Tbsp of each cheese onto surface of each tortilla.  Then fold tortilla in half.  Allow to cook on one side of tortilla about a minute or two until crispy and lightly brown. Flip over on folded side so insides of quesadilla don’t fall out.  Cook on that side one to two minutes.  Remove from griddle and serve immediately.

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Grilled Peaches!!

Hands down, South Carolina grows the best peaches!  I got some at the Daniel Island Farmers Market yesterday.  Bought enough this time to actually make a dessert with them….usually the kids gobble them up so fast I can’t even prepare anything.  These peaches were ripe but still had enough crunch to them that you could grill them.  If they are too soft they are still yummy but I like when you can cut into the grilled peach and marry it with the creaminess of the ice cream.  Perfect!

Grilled Peaches with Vanilla Ice Cream and Granola

Serves 4

4 ripe SC peaches, halved and pitted

1 Tbsp xvoo

Zest of 1/2 orange

Dash of ground cinnamon

1 cup Breyers Natural Vanilla ice cream

4 tbsp homemade granola

Start up the grill!  Roughly 350-400 degrees.  Once it’s hot clean it off.

Place peach halves cut side up on a baking sheet or large plate.  Drizzle with olive oil and sprinkle with ground cinnamon and zest.  Place cut side down on grill for about 2-3 minutes.  Turn over the peach slices and grill on the other side for 2 more minutes.  Serve immediately, topped with 1/4 cup of the ice cream and 1 Tbsp granola.  Then thank me for the yumminess!

 

Fresh SC peaches ready to be grilled!

Fresh SC peaches ready to be grilled!

 

Fresh off the grill!

Fresh off the grill!

 

One word: YUM

One word: YUM