Instant Pot Pop Corn

Enjoy the best tasting popcorn that's made from scratch and it's super simple to whip up too.  It's crispy fabulousness with most all of the kernels popped but, there are just the right amount of half popped ones too, which, to me, is the best part.  Always a favorite after dinner snack, and of course, a must when watching a good ol' classic movie with the fam.

1 - 2 tbsp organic refined coconut oil or vegetable oil

2 - 3 tbsp butter 

1/2 cup Corn kernels

salt

Turn on the Instant Pot.

Click the Saute button. Click Adjust- set the temperature to MORE.

Let display turn to HOT.

Add coconut oil, a sprinkle of salt and mix well. 

Add cup of corn kernels

Saute for a minute till corn kernels are well coated with oil.

Close the pot with lid.

Let the popping begin.

In the meantime, melt the butter in the microwave.

In 5 minutes, popping will slow down. Turn off the Instant pot- click on cancel button.

Open the lid and give the popcorn a good stir.

Season with salt or any other seasonings of your choice.  And of course, the melted butter.  Enjoy!

Note: moisture will build under the glass ld and there will be slight dripping. Wipe the water off using a kitchen towel and wear an oven mitt while opening the lid.

Jalapeno Lime Fizz

Happy Cinco de Mayo!!  For those of us looking for a non-alcoholic way to celebrate this festive holiday, I have the perfect beverage for you.  This is David's newest concoction (I wish I could take the credit).  It is incredibly zesty, with just the slightest kick from the jalapeño.  This just might be D's newest, signature drink alongside his "fine lemon-ada."  Salud!

Serves 2

1 cup of water

2 tbsp sugar

1/2  jalapeño, sliced in half and seeded

4 - 6  basil leaves

juice of two to three limes 

1 Topo Chico

Mint sprigs for garnish 

To make a simple syrup, bring water, sugar, jalapeño, basil leaves to a simmer on medium heat until the sugar dissolves.  Let cool.

Fill two tumblers with ice.  Pour Topo Chico over the ice, then the simple syrup that you should add according to your taste.  He included the cooked jalapeño halves in each glass.  Top with the lime juice.  Give it a stir.  Garnish with a sprig of mint and a basil leaf.  Beautiful!

Wild Berries, Candied Almonds and Spinach Salad Topped with a Zesty Vinaigrette

This is a zesty and fruity salad that is the perfect accompaniment to any spring or summer meal.  Or, simply add some sliced-up, roasted chicken breast or salmon for a complete meal.  Of course you can use any kind of leafy spring mix or salad greens you have on hand.  You can add any berries or fruit you have or that sounds good to you.  There's a good variety of crunchiness going on and the sweetness of the fruit and candied almonds is balanced out wonderfully by the salty goodness of the feta cheese.  The beauty of this salad is that it's very versatile and you can add just about anything you want.  

2 - 3 tablespoons sesame seeds (optional)

1-1/2 pounds fresh spinach

1/3 cup red wine vinegar

1/8 cup olive oil (or more.  We like our dressing more 

3 cloves of garlic, minced

1 tablespoon sugar

1 tablespoon grainy mustard

1 tablespoon Worcestershire sauce

salt and pepper to taste

1 cup fresh strawberries, washed, hulled and sliced

1 cup fresh blueberries, washed

1/2 small red onion, sliced thin

candied almonds (recipe follows) or just plain, thin almonds

1/2 cup feta cheese, crumbled

In a small skillet over medium heat, stir sesame seeds until golden.  Set aside. 

Wash spinach thoroughly and dry on paper towels and tear into bite-sized pieces. 

Blend oil, vinegar, garlic, sugar, 1 TBSP onion, garlic, salt, pepper and Worcestershire sauce.  Set aside.

In a large bowl, mix together spinach, strawberries, blueberries, onion, dressing and seeds. Top with candied almonds and feta cheese, give another quick toss and serve immediately.

To make the candied almonds: 

4 tablespoons thin almonds 

2 tablespoons granulated sugar

Heat the oven to 300° F. 

Bring the almonds to a simmer in a small pot of water. Immediately strain the almonds, transfer them to a baking sheet (lined with a non-stick baking mat, if you have one), and dust with the sugar.

Bake, stirring after the first 10 minutes and then again after every 5 minutes, until the sugar is hard and caramelized. It should take about 30 minutes.

Let the almonds cool (they’ll crisp as they do), then cut them into pieces.

Chocolate Banana Milkshakes Made with "Nice Cream"

We've recently discovered the beauty of making a healthy version of ice cream by substituting the ice cream with frozen bananas, aka "Nice Cream."  There are many different variations out there and honestly tastes just as good as using fat-filled ice cream.  The dates add more sweetness without adding any processed sugar.  We like adding the Cacao Nibs because they add a nice crunch to the softened bananas.  Add anything else you like, i.e. sliced almonds, sliced fruit, dark chocolate chips, coconut flakes, etc...  Now you have the perfect use for those bananas that are going bad.  Simply peel them and throw in a freezer ziplock bag and store in the freezer for a delectable dessert or, for a thick, fruity, breakfast smoothie.  The possibilities are endless...and healthier too!

Serves 2

4 frozen bananas, peeled and cut up

1 1/2 - 2 cups Coconut Milk (unsweetened) depending upon your desired thickness

2 medjool dates, with pits removed, roughly chopped

2 TBSP Cacao, unsweetened

1-2 TBSP Cacao Nibs, to taste (or you can use dark, chocolate chips)

1-2 tsp coconut extract, optional

1-2 tsp vanilla extract, optional

Mix all the ingredients in a blender until desired consistency.  Pour into 2 tall, frozen glasses to serve for an immediate frosty milkshake.  Or, put in a container and store in the freezer to further thicken and serve as ice cream later with your favorite toppings.  Enjoy!

Roasted Spaghetti Squash

Spaghetti squash is such a healthy, simple, versatile, meal all-in-one or can be served as the perfect side dish.  You can add a little marinara sauce to the cooked, shredded squash and make a healthier version of traditional spaghetti.  Or, you can simply add a touch of butter, Parmesan cheese, garlic powder, salt and cracked pepper or add any of your favorite seasonings for a tasty side dish....either way your squash will be healthy and delicious. 

1 spaghetti squash

1/4 cup water

Preheat oven to 400 degrees (F).

Place squash on a large cutting board, and VERY carefully cut in half (lengthwise). The shell is very thick, so be sure to use a sharp knife for this.

Once cut, use a spoon to scoop out the seeds and any sticky/stringy parts, being careful not to dig into the actual flesh of the squash.

Place squash in a large skillet or baking sheet, then place the pan in the oven. Pour water into bottom of the pan.

Roast squash for 45 minutes.

When finished roasting, remove pan from the oven and allow it to cool down for about 10 minutes.

Once you're able to comfortably handle the squash, use a fork and gently scrape the at the flesh.

Continue to do this until all of the squash has been scraped.

Spanakopita

In sticking with the Mediterranean Diet, here is another great find.  Spanakopita is a savory Greek pie made with golden, crispy layers of phyllo dough, with a delicious filling of spinach, onion, a dash of Tabasco and feta cheese.  It's only David and me so I made a smaller version, using a pyrex pie pan.  I simply cut the phyllo to size and that worked beautifully.  I'm usually all about using fresh ingredients, but for this recipe it's best to use frozen spinach as it takes quite a bit.  If you do use frozen, make sure it's defrosted all the way through and that you get all the moisture out by squeezing it between paper towels really well.  If you prefer, you can substitute melted butter for the olive oil.  But, in sticking with the MD I used olive oil and it turned out crispy and wonderful.  The spinach filling reminded me of one of my Mom's classic dishes, "Spinach Rockefeller," with the big difference being is her recipe uses parmesan instead of feta.  In this recipe you add the light, lovely layers of phyllo, brushed with olive oil, which ultimately provides the delightful crunch.  The final presentation turned out to be beautifully golden, crispiness on the outside, and healthy, green goodness on the inside...a nice, warm combination of tastes and textures.  David loved it so much he went back for a third serving.  Serve with your favorite salad for a complete meal or this dish would be an excellent side dish to roasted Cornish hens or grilled fish, or really anything.  David and I were commenting that you could fill the phyllo with any combination of ingredients, sweet or savory.  You could even do a dessert very similar to Baklava with a crushed pistachio filling soaked in and served with a warm, lemon and honey syrup...Delish!!  Although the sweeter recipes might not be MD approved, you have to indulge every so often too. 

For the Spinach and Feta Filling:

16 oz frozen chopped spinach, thawed and well-drained

2 bunches flat-leaf parsley, stems trimmed, finely chopped

1 large yellow onion, finely chopped

4 garlic cloves, minced

2 tbsp extra virgin olive oil

4 eggs

10.5 oz feta cheese, crumbled

2 tsp dried dill weed

dash or two of Tabasco or cayenne pepper

Freshly-ground black pepper

For the Crust:

1 16 oz package phyllo dough, properly thawed 

1 cup extra virgin olive oil, more if needed

Preheat the oven to 325 degrees F.

Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.

To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.

Unroll the phyllo sheets and place them between two slightly damp kitchen cloths.

Prepare a 9 ½" X 13" baking dish like this one. Brush the bottom and sides of the dish with olive oil.

To assemble the spanakopita: Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo is used.

Evenly spread the spinach and feta filling over the phyllo crust. Top with two more sheets, and brush with olive oil.

Continue to layer the phyllo sheets, one or two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.

Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides generously with olive oil. 

Bake in the 325 degrees F heated-oven for 1 - 1 1/2 hours, or until the phyllo crust is crisp and golden brown. Remove from the oven. Cut into squares or slices and serve hot.  Serve with Tabasco as a condiment for extra spice.

**Recipe adapted from The Mediterranean Dish

Simple Mediterranean Olive Oil Pasta

The Mediterranean Diet is something that I'm very intrigued by these days for obvious reasons, with all of the health benefits, plus, I love that Feta cheese is just about in every dish. ;-) To my surprise, after researching this popular diet, I found that this "diet" hardly looks like a "diet" at all.  As Cooking Light Magazine explains, "A perfect plate reflecting the Mediterranean diet is nutritionally balanced, diverse, and full of color, flavor, and texture. It’s crisp, leafy greens; deep purple grapes; ruby-red salmon; vibrant rainbow carrots; and nutty, crunchy farro. It’s Greek yogurt topped with figs, dates, and a drizzle of honey. Is your mouth watering? That’s exactly the point—the Mediterranean diet should never feel restrictive. Instead, it’s an enlightened way of eating defined by plant-based foods such as vegetables, fruits, healthy grains, legumes, nuts, and seeds.  The Mediterranean diet is not a low-fat diet. Fat is actually encouraged, but only healthy varieties such as monounsaturated fat from olive oil and polyunsaturated fat (specifically omega-3 fatty acids) from certain fish and shellfish. Unhealthy fats such as trans fats and saturated fats, which are often found in processed foods and red meat, are discouraged. While the Mediterranean diet is strongly plant-based, it is not exclusively vegetarian. Fish, shellfish, and a little poultry are welcome, but they should never trump whole grains, fruits, vegetables, or legumes in a meal."  I am truly obsessed!

Here's the first recipe I attempted with the MD, and David and I both really enjoyed the freshness of this dish with the basil, tomatoes, artichoke hearts and onion...YUM!  The crowning touch being the simply delicious, garlicky, lemon sauce, that is the perfect accompaniment to all the veggies and pasta.  I improvised a little because I didn't have green onions on hand, so I used chopped red onion instead.  I had Roma tomatoes instead of cherry and they both worked out just fine.  And of course, I always double the garlic that is called for in just about every recipe.  This was a nice, light lunch and one that I will be adding to the repertoire.  Stay tuned for the spanakopita that I made that turned out equally as delicious as this dish.

1 lb thin spaghetti

½ cup extra virgin olive oil

4 garlic cloves, crushed

Salt

1 cup chopped fresh parsley

12 oz grape tomatoes, halved

3 green onions, top trimmed, both whites and greens chopped

1 tsp black pepper

6 oz marinated artichoke hearts, drained

¼ cup pitted olives, halved

¼ cup crumbled feta cheese, more if you like

10-15 fresh basil leaves, torn

Zest of 1 lemon

Juice of 1 lemon (optional) or cut lemon into wedges to serve on the side or both 

Crushed red pepper flakes, optional

Follow package instructions to cook thin spaghetti pasta to al dente, about 8 minutes.

When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped green onions. Cook over low heat until just warmed through, about 30 seconds or so.

When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.

Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta.  

Serve with lemon wedges on the side.  

**Recipe adapted from The Mediterranean Dish

Ham and Bean Soup

Happy Valentine's Day!!  I hope everyone is staying safe and warm!  It's been an unusually, record breaking, snow-filled weekend here in Dallas.  Like everywhere across the country, it's expected to continue throughout the week.  As long as everyone is safe and well, I absolutely LOVE IT!!  While staying all cozy and hunkered down at home, with David working on his beautiful glass work, our sweet, lazy pup, Ryder warming her bones next to a blazing fire, I love nothing more than getting in the kitchen and cooking up something wonderful.  I don't know why I particularly enjoy getting in the kitchen when it's snowing and freezing-cold outside.  There's just something about having a gurgling pot of something wonderful on the stove, wafting all kinds of fabulous aromas throughout...it's just so soothing to me.  I'm long overdue in sharing this simple recipe to this filling, flavorful soup.  Especially because this hearty soup is a great alternative to chili on a cold winter's day.  You can use ham steaks or it makes the perfect use of leftover ham.  In fact, if you have a leftover meaty ham bone even better.  Just throw the bone into the pot with the broth and let that simmer for awhile for an added bonus layer of flavor.  Then, discard the bone before adding the remaining ingredients.  This recipe is one I improvised from a dish that is served at one of our favorite Mexican restaurants here in Dallas, Herrera's.  Serve as side with your favorite Mexican feast or simply pair with a nice, crusty bread.  It will warm your bones or whatever ails you.  Sending warmest wishes to you all on this freezing Valentine's Day!!  xoxo 

3 cans chili beans

8 cups fat-free, less-sodium chicken broth

2 cups chopped onion

2 cups water

1 ½ cups cubed smoked ham steak

1 tablespoon chili powder

1 teaspoon ground cumin (optional)

2 teaspoons dried oregano

2 bay leaves

4 garlic cloves, crushed

juice and zest of 1 lime

1 tablespoon Worcestershire sauce

1 small capful of liquid smoke (about 1/2 tsp)

1 can diced tomatoes, undrained (I usually use ro-tel)

1 - 2 jalapeños, chopped and seeded

½ cup shredded Monterey Jack cheese (optional)

½ cup minced fresh cilantro

1 - 2 limes, quartered for garnish 

Combine beans, broth, and next 10 ingredients (broth through Worcestershire) in a large pot and bring to a boil. Cover and reduce heat to medium-low. Simmer and let gurgle for at least 15 minutes.

Stir in tomatoes and jalapeño.  Simmer an additional 30 minutes. 

Discard bay leaves. Ladle soup into 8 bowls. 

Top with cheese if preferred.  Sprinkle with cilantro and serve with lime slices on the side.