Thursday, October 9

Black and White Bean Greek Salad

Total Time: 20 minutes
Yield: 4-6 servings
  • Black and White Bean Greek Salad
  • 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
  • 1 (15-ounce) can reduced-sodium white beans, drained and rinsed
  • 4 ounces reduced-fat feta cheese, crumbled
  • 1/2 cup diced cucumber
  • 1/3 cup chopped red onion
  • 1/3 cup chopped fresh mint leaves
  • Dressing:
  • 1/4 cup olive oil
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp agave nectar
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano leaves
  • 1/2 tsp celery seed
  • 1/2 tsp each sea salt and fresh ground black pepper
  1. Combine the beans, feta, cucumber, red onion and mint in a medium salad bowl.
  2. Combine the dressing ingredients in a small bowl and whisk to combine. Pour over salad and gently toss to combine.
  3. Cover and chill in refrigerator for at least an hour to let flavors combine. 
I have discovered an amazing web site  Everything I have tried is delicious and healthy.  This  recipe and the picture are from her site - DELICIOUS!!

Monday, April 28

Cream Cheese Mousse

1 1/2 Cup heavy cream, divided
4 oz cream cheese, cut into 1 inch chunks
3/4 Cup sugar, divided
1/3 Cup sour cream or Greek yogurt
1 tsp vanilla

In a small pan heat together 1/2 cup of cream, cream cheese, and 1/2 Cup sugar over medium heat.  Stir frequently  until the cream cheese is melted and mixture is smooth.
Put into a bowl and allow to cool to room temperature.
In your mixer beat the 1 cup cream with the yogurt, remaining 1/4 cup sugar and vanilla until medium peaks form.

Fold the two mixtures together, 1/3 at a time.

Cover and refrigerate until ready to serve.
Copyright YourHomeBasedMom

Lemon Blueberry Rolls

Lemon Blueberry Rolls
Recipe by Our Best Bites; dough recipe from The Pioneer Woman Dough
2 c. whole milk
1/2 c. canola oil
1/2 c. sugar
1 package active dry yeast
4 1/2 c. all-purpose flour, divided
1/2 heaping tsp. baking powder
1/2 scant tsp. baking soda
1 1/2 tsp. salt
7 tablespoons butter, softened
1/2 cup sugar
2 tablespoons lemon zest
1 cup blueberries (wild, if you can get them easily)
2/3 cups powdered sugar
1 tablespoon melted butter
Juice of 1 large lemon or 2 small lemons
To make the dough, combine the milk, sugar, and oil In a large (at least 4-quart) pot or saucepan. Heat just to boiling, stirring occasionally, and then remove from heat.
If you’ve got lots of ice handy, dump all that you have into a clean sink and then place the pan of scalded milk over the ice. This way, the milk mixture cools quickly and the melted ice just drips down the drain.
When the milk is warm (around 105-115 degrees), remove from ice and sprinkle yeast over the milk mixture. Allow to stand for 10 minutes. Stir. Mix in 4 c. flour and cover. This can be done with a wooden spoon; the dough is VERY soft, more like a batter. Allow to stand for 1 hour.
Mix remaining 1/2 c. flour with baking soda, baking powder, and salt. Sprinkle over the dough and then mix it in with the wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to a few days. You can also allow it to rise at room temperature for about an hour if you want to make these right away.
When you’re ready to make the rolls, lightly spray a work surface with non-stick cooking spray and roll the dough out into a rectangle that’s about 6×18″. In a small bowl, mix the softened butter, sugar, and lemon zest. Spread the butter mixture over the dough and then sprinkle with the blueberries. Roll up tightly, making a log about 18″ long.
Preheat oven to 375.
Spray a 9×13″ pan with non-stick cooking spray and set aside.
Using dental floss, mark the dough into 12 equal pieces. Use the dental floss to cut the dough along the spots that you marked. Place the dough pieces, cut side up, in the pan. Cover and rise for 30 minutes. Bake the rolls for 15-22 minutes or until golden brown and the innermost rolls are cooked through. If the edge pieces are getting too brown, lightly place a sheet of aluminum foil over the pan to prevent further browning.
When done, remove the pan from the oven and allow to cool. When the rolls are almost cool, whisk together the glaze ingredients and drizzle evenly over the slightly warm rolls. Makes 12 rolls.

These were the rolls that were served at Reesa's baby shower.  We used the orange roll recipe from Book one.  It was a new twist on an old roll recipe.  FANTASTIC TASTING!!!

Monday, March 31

Dallin H. Oaks Salad

My new friend Melissa Rozsa requested the recipe for the salad that we served Elder Oaks when he visited for a leadership conference a couple of weeks ago. It was really quite tasty. Rachel helped me tweak it and it was delicious.
1/2 head of Green Cabbage - chopped
1/2 head of Red Cabbage - chopped
4 carrots grated
1 chopped red pepper
1 chopped green pepper
1/2 bunch chopped cilantro
1/2 cup chopped peanuts - (rough chop)
 2 TBS sesame seeds toasted
4-6 Chicken breasts grilled (you can either chop up the grilled chicken and put it in the salad or slice it diagonally and put it on top). For Elder Oaks I marinaded the chicken in a mango marinade from Ralphs. I don't know the name of it but it was in the marinade section and it was so yummy.
1 chopped mango
handful per person of Tortilla Strips. I got mine at Ralphs - Kroger brand - the original flavor.
This serves 4-6 For the luncheon I mixed the red and green cabbage, carrots, red and green peppers, and cilantro and dressed it with the dressing below. I put that salad mix on the tortilla strips, then top that with mangoes, peanuts, chicken, a drizzle of the dressing watered down with milk and sesame seeds.

1 Cup mayonnaise
3-6 TBS sugar
1 tsp sesame oil
1/4 Cup soy sauce
3 TBS balsamic vinegar.
Mix the dressing with a whisk and it is ready to go.