Friday, August 17, 2012

Foodie Friends Friday Linky Party and Giveaway

Welcome to another wonderful Friday Party!!  We had a great turn out last week and I am so excited to see what you bring today!  First, lets go through the winners from the last party.

#1 is the Molasses Cookies Spatulas on Parade

#2, #3 AND #4 Spots go to Cooking from a Stay at Home Mom with Cheddar Bacon Fries, Salted Caramel Cake, and Corn Dogs. WOW!

But because that leaves just 2 winners, we will give the 3rd e-book to our #5 recipe this week:
Amees Savory Dish with Gluten Free Spice Cake

Great job everyone!  

My host favorite goes to The Garden Grazer and her Chickpea Noodle Soup!  How amazing does it look with all those beautiful veggies!  I am so excited to make this!


This week we have another fantastic prize for the top 3 winners!  Farm Girls Glitz and Glam will be awarding their Lavender Scented Body Scrub to the recipes with the most votes!  How awesome is that!  So choose your best recipes and get linked up!


Link-up on any one of these websites and you will be on ALL of them!

Tracy at Busy Vegetarian Mom
Angie at A lil Country Sugar  
Sarah at Everything in the Kitchen Sink
Marlys at This and That
Lois at  Walking on Sunshine
Lindsey at Family Food Finds
Cindy at Cindys Recipes and Writings
R Dawn at Spatulas on Parade
Ericka at Chef Picky Kid

Thursday, August 16, 2012

Huevos Rancheros

If you can believe it, I had my very first huevos rancheros meal less than 2 years ago.  I can't believe what I was missing out on!  As soon as I tried it, I knew I had to make it at home.  While it might not be a "health food" because of the crispy tortillas, I do love the sheer volume of veggies you can pack on top! An added bonus of making it yourself is you can cook the black beans at home minimizing the added salt you might find elsewhere.  This dish is great for breakfast or dinner.  Best of all, you can customize it to your family's tastes with your favorite veggies!

Ingredients (makes 3 servings)
1 C dried black beans, cooked and drained (or 1 can, drained)
1/4 C olive oil, plus 1 Tbsp
1/4 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
1 large onion, chopped
8 oz cheddar cheese, finely grated
6 oz sliced olives
3 green onions, thinly sliced
1 avocado, diced
4 Tbsp cilantro, finely chopped
6 eggs, over easy (2 per plate)
Restaurant Style Salsa
sour cream
6 flour tortillas (2 per plate)


  1. Heat about 1/4 C olive oil in a large frying pan over medium-high heat.  Place one tortilla at a time and cook until the underside is crispy and golden.  Flip and repeat on other side.  Place on a paper towel to drain excess oil.  Repeat for all the tortillas you plan on using.  Set aside. 
  2. Heat 1 Tbsp olive oil in a medium skillet over medium-high heat.  Add onions, beans, cumin, chili powder, salt, and pepper.  Cook 2-3 minutes, stirring frequently.  Remove from heat and set aside.
  3. Cook eggs over easy while you assemble the rest of the dish.  Place 1 tortilla on a large plate.  Top with about 1/4 C of the black beans.  Top with the other tortilla.  Ad more black beans, then cheese, then the rest of the veggies.  Top with the cooked egg.  Add salsa and sour cream to taste and garnish with cilantro.  

Tuesday, August 14, 2012

Quinoa Tabbouleh

We have been suffering through a very uncomfortable heat wave here in southern California.  There is nothing worse than turning on your stove or oven in 90+ degree weather!  During the summer, I love finding recipes that use fresh veggies and ZERO cooking!  This is one of my go-to recipes.  It is full of fresh summer vegetables and hearty quinoa.  This is a wonderful side to any meal, and leftovers make a healthy lunch!

2 C water
1 C uncooked quinoa
1/4 C olive oil
1/4-1/2 tsp salt
1/4 C lemon juice
4 tomatoes, diced
1 large cucumber, diced
3 green onions, diced
3 carrots, finely grated
1 C fresh parsley, chopped


  1. Combine the water and quinoa in a small saucepan and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Remove from heat and allow to cool.
  2. In a large bowl, combine the rest of the ingredients.  Stir in cooled quinoa.  Best if given at least 30 minutes to chill before serving.

Monday, August 13, 2012

Weekly Menu

We had a lovely (albeit hot!) trip to the farm this week.  Summer is really warming up here in Southern California!  It's funny because it doesn't usually get hot until August, but it will stay really hot sometimes through November!  Apparently our summer weather is a little late.  :)  Nevertheless, we brought home a beautiful summer bounty from the farm this week.  We chose basil, sweet Maui onions, saticoy melons, cilantro, Anaheim chile, a ton of tomatoes, carrots, and avocados.  We are also still experiencing a cucumber BOOM in our backyard.  Here is what we will be making this week:
  • Greek Spinach Burger with Quinoa Tabbouleh
    • using the sweet Maui onion, tomatoes, cucumber, carrots, and parsley left over from last week's farm run

  • Huevos Rancheros with Restaurant Style Salsa
    • using the tomatoes, cilantro, avocado, Anaheim chile, and sweet Maui onion

  • Fettuccine Alfredo with Caprese Salad
    • using the basil and tomatoes

  • We will also be making a batch of my Homemade Marinara to freeze and save for later!

  • We will be enjoying the saticoy melons for dessert.