Slow Cooked Green Chicken Chile

My sweet young friend is about to get married. How exciting!  My husband and I are about to celebrate 10 years of marriage. So, most of our friends are in their mid-40s and we haven't been to a wedding in years! The thought of a fresh couple uniting is the sweetest thing to me and I just love it when the bride-to-be asks me for advice... any advice at all! I'm happy to offer suggestions about even the most mundane things.  We love to talk about food and from time and she'll ask me for a recipe.  This is one of them. Any little offering towards a happy, healthy (& well fed) home; I'm happy to help!  I guess its the little sister in me, always dreaming of big sister status.

Our bride-to-be Samantha joined me and Pam to our little local town Chili Cook-Off.  The winner was a green chicken chili. It was really delicious.   Sam asked me to put together a recipe similar to the winner.... like, ok...(?)  Anyway, its taken me awhile to get it, but here is my slow-cooker, very easy version:

The ingredients are simple.  With the exception of the tomatillos, you may have most of these things in your kitchen:

• 6-8 boneless, skinless chicken thighs
• 6-8 tomatillos, husked and roughly chopped
• 1 white onion, chopped
• 3  7 oz cans of mild diced green chilis*
• 2  15.5 oz cans of cannellini beans
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• juice of a lime

*we've roasted hatch chilis in other chili recipes, but wanted this one to be as simple as opening a can... easy enough to prep in the morning before work.

Here's what you'll do:

1. Toss all of the ingredients in your slow cooker, stir it up a bit.

2. Set the slow cooker on low for 8 hours, or high for 6 hours.

3.  When you're ready to eat, use a fork to pull the chicken apart into shreds.  Add more salt & pepper to your preference.

4.   Garnish with cilantro and lime (optional)

Enjoy!

xo & a pinch, 

Kelly

Repost: Slow Simmered Split Pea Soup

On a freezing cold day, especially during my favorite thing in the winter (a snow storm) we like warm, hearty soup.   During our recent "blizzard", split pea soup was on our menu, and despite appearances, it is truly "blog worthy!"  

The key to the creamy texture, is the slow cooker. It started on the stove but, once all the ingredients were mixed it's moved to the slow cooler and 6 hours later, or 4 hours, whatever your preference, voila! 

What you need: 

• 1 lb bag of split peas
• 2 Tbls olive oil 
• 1 yellow onion, chopped
• 4 carrots, chopped into centimeter sized pieces 
• 4 celery stalks, chopped into centimeter sized pieces 
• 1/2 bunch of thyme (about 8 stalks) 
• 1 teaspoon oregano
• 4 garlic cloves, chopped 
• 4 cups chicken broth 
• 2 pound baby ham hock, cut in half, one half stays whole, the other half gets cut up into centimeter size cubes. 
• Large pot 
• Slow cooker

Like most soup recipes, you'll start the pan with your olive oil, onion, celery and oregano. Let that simmer for about 5 minutes. Add your chopped garlic, your carrots and the all the ham hock, stir it up, add the thyme. and stir another 5 minutes. Things will get cozy, the onions a tiny bit brown. Add your peas and mix a bit longer, maybe 3 minutes, then add your chicken broth. 

I let it simmer for about 5 minutes. At this point, you can keep the process moving for another day or keep it rolling. If you're ready to roll the only thing you need to do is remove the one uncut ham hock (you can leave it out or chop it up, totally up to you on how much ham you'd like in your soup) Next, take the contents of your pot and pour into your slow cooker for 4 or 6 hours. 

You won't believe how beautiful this is when it's done! 

Enjoy, xo Measure 

Lump Crab Cocktail

This is an easy, but fancy thing that I make for quiet nights at home.  Usually with a nice glass of bubbly or as an appetizer before a steak dinner.  The lump crab is a little pricey, so we reserve this one for special occasions.  This recipe is quick and easy to put together, but it goes a long way.   If its more than a party of 2, you can add lettuce to the bottom on the glasses to make the crab go further or these would be gorgeous in martini glasses.

• I lb can of LUMP crab meat (make sure it says "lump")
• lemon wedges

Empty to crab into a bowl and gently, toss with your hands to be sure that there are no shells. Be careful not to break up the lumps.    Lightly sprinkle with juice of 1/2 a lemon.

For the quick cocktail sauce:

• 1/2 cup ketchup
• 2-3 splashes of hot sauce (how hot to do you like it?)
• 2 tbsp. horseradish
• 2-3 splashes of Worchestershire sauce
• zest of the lemon, juice of the lemon

Whisk all ingredients together in a medium-sized bowl and refrigerate until ready to serve.

To assemble:

In a glass, add lettuce leaves (optional), spoon in cocktail sauce, top with some of the crab. Add a lemon wedge for garnish. 

Enjoy!

xo & a pinch, 
Kelly 

Greek Country Salad

When I was a teenager, I worked as a waitress at a small, busy coffee shop in a town called Port Jefferson, Long Island.  The owner, George spoke mostly Greek, but I went along and was a quick learner.  There are so many stories from this place and I learned so much from George and his family, but ultimately this is where I discovered Greek food (& coffee).  Waitressing at the coffee shop was hard work, but I loved it and I loved my lunch breaks! This is where this salad comes in.  On the lunch menu there was a traditional Greek Salad, but also the "Country Salad"  which was a chunky, lettuce-less salad, heavy on the feta and dill and so good. Heres my version from memory:

What you'll need to serve 4:

• 1 pint grape or cherry tomatoes, halved
• 1/2 small red onion, sliced small
• 3-4 Persian cucumbers or 1 large English cucumber
• 1/2 cup feta cheese. crumbled
• 1/4 cup fresh dill, chopped

For the dressing:

• 1/4 cup red wine vinegar
• 2 tbsp. olive oil
• 1/4 tsp oregano
• salt & pepper(light on the salt, the feta is salty)

This simple salad is perfect alongside grilled, lemony chicken or pork. Its a MUST when you grill lamb chops!    Its also a great lunch salad served with a toasted pita.

Enjoy Godesses!

xo & a pinch

Kelly  

Pineapple Shrimp Ceviche

Pam's husband Paul a.k.a McSweeney, Paulie, Uncle Paul or most affectionately, U.P. sometimes travels to exotics lands for business; Brazil, China, Rio, Amsterdam, etc.   U.P. is a lucky guy, but he's modest about it.  Sometimes, if I catch it right and I get him talking, I can get a nice dose of travel (& food) inspiration.  

Most recently, we talked about his trips to Mexico and his visits to ceviche bars.  Places were you can casually belly-up to a bar that serves fresh, delectable ceviche, paired with exquisite sipping tequilas.   U.P. said "you would LOVE it!"  Yes. I would.

Here's my version of exotic Mexican, coming from my very plain, Jersey Shore kitchen.

What you'll need:

• I lb. raw shrimp, peeled, deveined and tail removed
• 1/4 fresh pineapple, chopped
• 2 limes, plus extra for garnish
• cilantro, 1 bunch, chopped
• 1/2 cucumber, chopped
• 1/2 red onion, finely chopped
• 1/2 avocado, chopped
• 1 cup cherry tomatoes, chopped
• Hot sauce (we love Outer Limits Hot Sauce)
• 1/2 cup ketchup
• garlic, 1 clove, minced
• 1 light beer, optional (we love Corona)

1.  In a large pot over high heat, bring beer and about a quart of salted water to a boil.  To the water, add lime slices and cilantro to infuse flavor into the shrimp.

2.  Add the shrimp and let cook for 5-8 minutes until opaque. 

3. Strain shrimp and let cool.

4.  Meanwhile, in an large bowl whisk together ketchup, garlic, zest and juice of 1 lime, salt & pepper, hot sauce.  

5.  Stir in cucumber, tomatoes, onion and pineapple.  

6.  When the shrimp is completely cooled, roughly chop into bite-sized pieces and add to mixture.

7. Gently fold in the avocado chunks and a handful of chopped cilantro.

8.  Chill for up to an hour or overnight.

9. Serve, garnished with extra chopped cilantro and lime.

Salud!

xo & a pinch,

Kelly

The Classics: French Onion Soup

I usually don't insist upon proper serviceware, but for French Onion, you need crocks.  I got these at Target years ago and they are holding up nicely.  I also use them for chowders and crumble desserts. 

I like making French Onion Soup for guests because its classic and traditional, yet unexpected from a homecooked dinner.  Its also host-friendly. Once you have it simmering, it can sit on the stove all day until you're ready for the final elements; a hunk of toasted bread and delicious creamy Gruyere (also, a must).

I don't usually insist upon a proper cheese, but Gruyere.  I'm sorry.  This dish will cost you about $8 in cheese.   The rest, however is mostly just onions (cheap) and water (free!).

Here it goes:

• 8-10 small - medium white onions, sliced(enjoy a good cry)
• 1/2 stick butter
• 2 tbsp. olive oil
• 1 cup dry white wine
• 32 oz box of reduced sodium beef broth
• 2 cups water
• salt & pepper
• fresh thyme 2-4 sprigs
• 1-2 dried bay leaves
• 1 tbsp. brown sugar(secret ingredient ALERT!)
• 6  slices of French baguette, cut on a diagonal
• thinly sliced Gruyere cheese, about 3 slices per crock
• parmesan cheese, grated for topping

1.  In a large soup pot or Dutch oven over medium heat, cook onions, butter, salt & pepper, olive oil, uncovered.  Stir frequently, until onions are very soft and golden brown, about 45 minutes.  Add brown sugar and cook for 5 minutes.  Add water throughout the cooking process as needed to prevent sticking or over browning. 

2.  Stir in wine and let cook for 5 minutes.

3.  Stir in broth, water, bay leaves and thyme and simmer for 10 minutes.

4.  Reduce heat to low and partially cover.  Let lightly simmer for 30 minutes to 1 hour.  The longer it simmers, the better. 

5. When ready to serve.  Pre-heat oven to 350 degrees.  Remove thyme stems and bay leaves.  Taste soup for proper seasoning.  

6.  Place bread slices on large cookie sheet and bake about 10 minutes until dried and toasted. Reserve toasts.

7.  Place crocks onto foil-lined cookie sheet.  Ladle soup into crocks.  Place one slice of bread into each crock. Top each with 3 slices of cheese to cover. Sprinkle parmesan cheese onto each bowl.

8.  Broil until cheese is melted and golden about 2 minutes.

Stay cozy & patient!  Spring will be here soon... I think.?

xo & a pinch,
Kelly

Strawberry Salsa

I think there is universal agreeance (yes, its a word) that sweet & salty food are simply irresistible. The combination of juicy, sweet fruit and salt, lime and cilantro is perfection, and on a tortilla chip, totally addictive.  This time of year, we usually chop up a big batch of mango salsa as an addition to our Cinco de Mayo festivities.  To me, the mango is the sweetheart of all fruits.  I just cant say enough wonderful things about the sweet, pretty mango. But strawberries have been having a tough time lately.  They made it to the ever shameful dirty dozen list.  Poor strawberries... happens to the best of us.  Don't believe the hype and just hunt down some organic berries.  This salsa is too special to pass on.  Its kind of like a fresh strawberry daiquiri on a chip. Strawberry Fields Forever!     

Chop up the following:

• 1 pint of strawberries, hulled   
• 2-5 plum tomatoes, cored (discard the wet seeds with a spoon)
• 1 (medium) red onion 
• Bunch of cilantro 
• Salt & pepper
• Lime, juice

Try to chop the berries and tomatoes to be about the same size.  Combine all ingredients and enjoy with tortilla chips.

Salud!

xo & a pinch,

Kelly

The Classics: Escarole Pie

I love escarole.  Mostly, the way my friend Delia (aka "Nonna" to my boys) prepares it.  She "massages" the leaves with lemon, salt & pepper.   She says to do the massaging (with clean hands,  of course) in the kitchen so that your guests don't see you up to your elbows in their dinner!  For some reason, her method makes the most refreshing, delicious simple salad.

Onto this recipe, which is more suitable for this non-Spring Spring that we're having.  Here the escarole becomes hearty, sweet and savory in a warm flaky pie.  Its our take on a classic Italian side dish that's perfect for any gathering, but especially brunch.  Don't be afraid of the anchovies, they melt into wonderful nutty-ness, plus they are a must-have ingredient in this pie.

Here's what you'll need:

• 3 heads escarole
• Olive oil 2 tbsp.
• 3-4 anchovies
• 3-4 cloves garlic chopped
• 1/4 tsp red pepper flakes
• 1/2 cup raisins
• 1 cup ricotta
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Nutmeg, a pinch
• 2 eggs(one egg is for egg wash)
• 1/4 cup chopped kalamata olives
• Pie crust, prepared or pizza dough
• Salt & pepper

Here's what you'll do:

Preheat oven to 350 degrees.

1. In skillet over medium high heat, heat oil & anchovies, red pepper flakes and garlic.  Once anchovies are melted, add chopped escarole, salt,  pepper & nutmeg.  Once escarole is wilted, let cool.

2.  In the meantime, in a large bowl, combine cheeses, egg, olives & raisins.  Season with salt & pepper.

3.  Combine escarole with cheese mixture and pour into pie crust. Top with second crust, crimp and brush with egg wash.  Bake 35-40 minutes until golden.

Mangia!

xo & a pinch,

Kelly

 

Baked Potato Soup

Ok, so its cauliflower.  You know I love skinny-food trickery and cauliflower is my best partner in crime.  I promise, when you're eating this, you'll think its potato soup.  Its creamy, hearty and when its topped with the usual baked potato bits, you'll find yourself high-fiving "I can eat this whole thing?!"  Yes.  Its cauliflower.  Ok, there's one potato in there.

Here's what you'll need:

• potatoes, 2 small or 1 large, roughly chopped
• cauliflower, 1 large head, chopped
• vegetable or chicken broth, 1 cup, but you may use less
• salt & pepper
• cheddar, shredded for topping
• bacon, cooked & chopped for topping
• chives or scallions, chopped for topping
• sour cream, dollop for topping, if you wish

1.  In a large pot over high heat, add the cauliflower & potato. Cover with water and add about a tsp of salt.  Once boiling, reduce heat and simmer for 8-10 minutes until the vegetables are fork tender.  Drain in a colander and return to the pot. 

2.  If you are using a blender or food processor, let the cauliflower cool completely.  Then, in batches, blend mixture until smooth.   If using an immersion blender, blend until smooth or your desired consistency.  Return the pureed cauliflower to the large pot.

3.  Over medium heat, stir while adding broth until you get your desired consistency.   Season with salt & pepper.

4.  Ladle into bowls and garnish with bacon, cheese & scallions.

 What's your favorite cauliflower recipe?

xo & a pinch,
Kelly

Mushroom Pizza Bites

Like most humans that walk that earth and eat, I LOVE pizza.  I love all pizza.  I love pizza with mushrooms, pepperoni, peppers, sausage, arugula, pineapple, meatball, lobster- anything.   I love a white pie, a dessert pie, a clam pie.   You get the picture.   Unfortunately, pizza = carbs.  

So, when those pizza cravings come (daily), I love these little bites.  They're easy, versatile, pizza-y and carb-free.  I know, sauce and cheese on a mushroom, does not a pizza make. But with your favorite toppings, these may hold you over until the delivery guy arrives.  

Heres what you'll need for this "non-recipe" recipe:

• 8-10 mushrooms, cleaned, stems discarded
• olive oil, 1 tbsp
• garlic salt, about 1/4 tsp
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• basil, torn for garnish
• red pepper flakes  
• dried oregano  

1.  Preheat oven to 350 degrees

2.  On a sheet pan, covered with parchment paper (or not) place mushrooms in pile.  Drizzle olive oil and sprinkle garlic salt and toss.  Arrange on the pan, mushroom ribs facing up. Bake in the oven for 5-8 minutes.

3.  Remove from the oven and carefully pat mushrooms dry with a paper towel.  Add a teaspoon of sauce to each mushroom and top with cheese.  Bake again for another 5-8 minutes.  Turn the oven on broil for the last 3 minutes to brown the cheese.

4. Remove from the oven and let rest for 5 minutes.  Top with red pepper flakes, dried oregano and torn basil, if you'd like.  

Cravings satiated! 

xo & a pinch,

Kelly

Cauliflower Cream of Mushroom Soup

Its no secret, I love cauliflower.   To me, cauliflower is the most magical vegetable in my kitchen.  Its versatility is endless and adding lots of cauliflower to your diet does wonders to your waistline.  Sometimes when I'm eating mashed cauliflower, I find myself trying to resist eating the entire plate.  I forget what I'm eating and think its potatoes!  No offense, potatoes, I love you too.   We go way back, but ... muffin top.

So, I introduce my newest cauliflobsession*- cream of mushroom soup.   Like I said in my post on our Cauliflower Broccoli Cheddar soup** (also fantastic), I would never eat the true versions of these soups; made with cream, flour and butter to get the "cream of ---" consistency.   To me, soups shouldn't be laden with fat and carbs.  Soup should not be a guilty pleasure.   It should be healthy, satisfying and cozy-inducing.  This soup is all of the good things and its so delicious and creamy, you'll forget what you're eating!

• I small onion, chopped
• garlic, 2-3 cloves, chopped
• olive oil, 2 tbsp
• cauliflower, 1 large head, chopped
• beef or vegetable broth, 32 oz.
• 8-10 mushrooms, chopped
• Worchestershire, a small splash
• thyme, fresh (a few sprigs, plus more for garnish)
• salt & pepper

1.    In a large pot over high heat, add the cauliflower. Cover with water and add about a tsp of salt & pepper.  Once boiling, reduce heat and simmer for 8-10 minutes until the cauliflower is fork tender.  Drain in a colander and return to the pot. 

2.  If you are using a blender or food processor, let the cauliflower cool completely.  Then, in batches, blend mixture until smooth.   If using an immersion blender, blend until smooth or your desired consistency.   Return the pureed cauliflower to the large pot.

2.  Meanwhile, in a skillet over medium high heat, swirl olive oil.  Add garlic, mushrooms & onion.  Cook for 10-12 minutes until softened.  Add thyme and splash of Worchestershire.   Season with salt & pepper.

3.  Put the pot of pureed cauliflower over medium heat.   Stir in broth until you achieve your desired consistency and let heat through.  Once you have the consistency that you like, stir in the cooked mushrooms & onions. (remove the thyme stems beforehand)  Taste for proper seasoning, adding salt & pepper as needed.  Garnish with fresh thyme leaves.

So good.

xo & a pinch,

Kelly

*they say that people who create their own words are geniuses, just saying.

**for the Cauliflower Broccoli Cheddar soup recipe, search out site.  It'll pop right up!

Slow Cooker Turkey and Pearl Barley Soup

Coming home to a slow-cooker dinner makes me so excited and happy, that it completely washes away my workday exhaustion.   Opening the door to warm, delicious aromas reminds me of coming home to family dinner when I was a kid.  Thank you Slow Cooker!!

This soup is a great way to use up turkey left-overs for a weeknight dinner.  Its thick and savory, almost like a stew.  The pearl barley makes it creamy, luxurious and satisfying.  

Here's what you'll need:

• carrots, 3-4 chopped
• celery, 2-3 stalks, chopped
• onion, large, chopped
• turkey, 3 cups, cooked and chopped (or chicken)
• chicken broth, low -sodium 48 oz. carton
• barley, 1 cup uncooked
• sage leaves, 1 tbsp. chopped, plus more for garnish
• salt & pepper

Here's what you'll do:

Add chopped vegetables to the slow cooker pot.

Add the turkey and barley, season.

Chicken broth and water until all is covered with liquid.

Add your chopped sage, cover and set on low heat for 8 hours.

To serve, stir, ladle into bowls.  Top with a bit of fresh sage and enjoy.

xo & a pinch

Kelly

Bacon-Wrapped Dates

The crowd-pleaser award goes to....  the Bacon-Wrapped Date!

This is hands-down the easiest, best, 2 ingredient, sweet & spicy, warm, fall-like little bite that everyone loves.  Well, everyone that enjoys bacon wrapped around a sweet, chewy little morsel of heaven.

Here's what you'll need for a dozen:

• 12 pitted dates.   (if they aren't pitted, just slice open and remove pit)
• 6 slices of bacon, each slice cut in half.

Here's what you do:

1.  Preheat your oven to 350 degrees.  Line a cookie sheet with foil.

2.  Wrap each date with a 1/2 slice of bacon.   Place on foil-lined pan with the seam of the bacon on the bottom.

3.  Bake in the oven on 350 degrees for 15-20 minutes until bacon is crisp.

 4. Let sit for 5 minutes before serving. The sweet chewy date will be delicious, but scorching hot!

Serve warm or at room temperature. 

You can also prepare these ahead and keep covered with foil until you are ready to bake.

These are a scrumptious bite with pre-dinner cocktails or bubbles!

Cheers!  Happy Holidays!

xo

Measure & Pinch

Sausage & Cannellini Stuffed Eggplant

During these gorgeous golden days of early fall, we are still enjoying summer's harvest and eating outside.  Every last minute cherished before it becomes completely Siberian and we are under blankets, eating carbs. 

This weekend I noticed that our basil is still full of green leaves and eggplants at the market are gorgeous and abundant through October.   I love stuffing eggplant this way. I've featured it here before with tomatoes, basil & cheese.  I love eating a half an eggplant as my dinner... and then the other half for lunch the next day.   

Here's what you'll need for two halves:

• 1 large eggplant
• 1 16 oz can of crushed tomatoes
• 1 red pepper or 3-4 baby peppers, chopped
• 2 cloves garlic, chopped
• olive oil, 3-5 tbsp
• 3 links of Italian sausage, casings removed
• 1 16 oz can of cannellini beans
• red pepper flakes, 1/4 tsp
• salt & pepper
• mozzarella cheese, 1/2 cup, shredded
• parmesan, 1/4 cup, grated
• basil, a bunch chopped or torn (some for cooking, some for garnish)

Here's what you'll do:

1.  Preheat oven to 350 degrees.  

2.  Prepare the eggplant:  Cut the eggplant in half.  Scoop the meat from the halves and chop.  Coat the eggplant shells with olive oil and season with salt & pepper.  Place on a baking sheet, cut-side up and bake in the oven for 10-15 minutes; until the eggplant shells are tender.  Remove from the oven and reserve.

3.  Meanwhile, in a large skillet over medium high heat, brown the sausage, crumbling the meat at it cooks.  Once completely browned, remove the sausage from the pan and reserve.

4.  In the same skillet over medium high heat, add 3 tbsp. oil, garlic, cubed eggplant, chopped peppers, red pepper flakes, salt & pepper.   

5.  Cook on the stovetop until the vegetables become tender.  Add the tomatoes and beans.  Return sausage to pan.  Stir in most of your chopped basil, combine and simmer about 15 minutes.  Taste to adjust seasoning. Add salt & pepper if needed.

6.  Scoop the eggplant/sausage mixture into the eggplant halves.

7.  Top each half with mozzarella and parmesan.  Return to the oven for 5-8 minutes until cheese is melted.

8.  Let sit for 5 minutes before serving.  Garnish with torn basil leaves and more grated parmesan.

Mangia!

xo & a pinch

Kelly

Crabby Baby Peppers

Its a crab cake in a little bite sized pepper and its perfection.  Some things just naturally go together.  When this happens, you find yourself taking all sorts of culinary credit, when really, all the glory is owed to the ingredients- especially that little nibble of bacon on top!

Heres what you'll need:

• 1 lb lump crab meat
• 1 tsp Dijon Mustard
• 1 tsp dry mustard
• 2 shakes of hot sauce
• 4 shakes Worcestershire sauce
• 2 eggs
• juice of 1/4 lemon
• 1 tsp chopped parsley, reserve some leaves for garnish
• 2 tbsp. tiny diced red pepper
• 1/2 cup of bread crumbs
• 1 tsp Old Bay seasoning
• lemon wedges for garnish
• 12-15 baby peppers
• 4 strips of bacon, chopped, fried and drained on paper towel  (the bacon is for garnish only and purely optional... do it though. Its delicious)
• salt & pepper

For our version of remoulade: 

whisk together the following ingredients:

• 1 tsp ketchup
• 1 tsp mayo
• 1/2 tsp Dijon mustard
• 1/2 tsp relish
• paprika, a dash or two
• juice of 1/2 a lemon
• salt & pepper

What you'll do:

Preheat oven to 350 degrees

1.   In a large bowl, combine mustards, hot sauce, Worcestershire, salt, pepper, eggs and lemon juice.

2.  Add parsley, crab, diced peppers and bread crumbs.  Season with Old Bay, salt and pepper and toss together.  Let rest.

3.  Meanwhile, halve the baby peppers, removing seeds and ribs.

4.  Stuff/top each raw pepper half with about a tablespoon of the crab cake mixture, more or less depending on the size of the pepper.    Place stuffed peppers on cookie sheet and place in the oven.   Bake for 15-20 minutes or until peppers are softened and the crab cake is browned.

5.  Garnish as you'd like:  bacon, lemon, parsley and remoulade.

Cheers!  Happy Weekend!

xo

Measure & Pinch

Cinco de Mayo Salad, Arranged

It was Cinco de Mayo weekend 8 years ago when I moved from the city to the suburbs.  That weekend I missed our annual May 5 Girls night out.  We would always start at Tortilla Flats in the West Village, where we'd  get pitcher after pitcher of margaritas. The laughter would begin quickly, then the dancing...  and the night would usually end ... on May 6.  (ouch!)

I was sad to leave the city and my girls, but as it turns out, we have all moved on to quieter living.   On Cinco de Mayo, we are no longer girls out on the town, rather moms making tacos for our kids and salads for our friends!   Still fun & festive, just a bit more... arranged.

Here's what you'll need:

• Romaine Lettuce, 1 head, washed and chopped
• 1 red pepper, chopped
• 1 orange pepper, chopped
• cherry tomatoes, 1 cup chopped
• corn, 1 cup, fresh or frozen
• black beans, 1 cup
• cumin, 1 tsp
• chili powder, 1 tsp
• 1 avocado, chopped
• 1/2 cucumber chopped,
• scallions, 2-3 chopped
• cilantro, bunch
• limes, 2-3
• olive oil 2 -3 tbsp

For the dressing:

• lime, 1 juiced
• agave nectar, 1 tbsp
• cilantro, 2 tbsp. chopped
• salt & pepper
• olive oil 1/4 cup

1.   In a small bowl, toss the red peppers with salt, pepper and a drizzle of olive oil.  Place on half of a large sheet pan.   In the same small bowl, toss the orange peppers the same way and place on the opposite side of the sheet pan.   Roast peppers in a 350 oven for 10-15 minutes or until desired doneness.  (we like them with a little bite)

2.  Meanwhile on the stovetop in a small pan, saute corn with salt, pepper, pat of butter until warmed through.

3.  In a separate small sauce pan, heat black beans over medium heat.   Add cumin, chili powder, salt & pepper.

4.  In a small bowl, combine chopped cucumber, scallion, 1 tbsp. chopped cilantro, juice of 1/2 a lime, salt & pepper.

5.  Let all cooked food cool a bit, then arrange your salad.  Create a bed of lettuce with the romaine.  Add your stripes with peppers, corn, avocado, cucumber salad, beans, chopped tomatoes.   

6.  For the dressing, whisk the lime juice, agave, salt, pepper, olive oil and chopped cilantro.  Serve the dressing on the side or pour over the salad. 

There are so many possible variations for this salad.  Have fun everyone! 

& special salty margarita cinco, cinco kisses to my girls!

xo & a pinch

Kelly

Pork (or chicken) Dumplings in Lettuce Wraps

Who needs wontons when you can use lettuce? 

I think we explained this already but, when I lived in the Bay Area I learned how much I loved Asian cuisine. Also, boot camp at Stanford University's campus, the avocado tree in my backyard, perfect weather, the Blue Angels in October, Betelnut in San Francisco, Tamarine in Palo Alto.... ok I digress...)  

Anything Asian, I'm in. 

I started thinking I should really make more Asian food but, how to do it a little more healthy would be key. Fortunately for me, the Food Network was on in the background! And, I think it was Giada that inspired me to start with potstickers, yum! I could eat 100 of them at a time but, alas they are wrapped in dough which right now is "off limits" for me & Kelly. We're doing so well on our weight loss campaign! 

No dough, use chicken, voila! Enclosed is a recipe for healthy potstickers you can enjoy eating, guilt free! 

The ingredients are:

• 1 carrot, peeled & grated,
• A two inch piece of ginger, peeled & grated,
• 1 shallot, peeled and grated,
• 1 pound of ground chicken (or ground pork if you have a preference)
• 4 garlic cloves, peeled & minced (i use my garlic press)
• 3 oz of shiitake mushrooms, remove the stems, chop into small pieces
• 3 tablespoons fresh mint leaves, reserve one for topped
• 1 fresh egg 
• 1 tablespoon fish sauce
• 1/2 tablespoon agave nector
• One head, iceberg or butter lettuce, cut in half and peeled off into "wraps"

The cool thing about this recipe is it's really easy. Put all the ingredients listed above, only 2 tablespoons of the mint leaves, into them into a mixing bowl. (Imagine making meatballs) Just mix everything together gently, including the fresh egg. Gently mix. 

Once mixed, roll them lightly into 3 inch long oblong shapes. Place them on a cookie sheet and preheat your oven to 450 degrees. Cook either for 15 minutes. 

Place the iceberg or butter lettuce wraps on a plate and place the oblong yummies on top to serve. Top with a few chopped mint leaves.

Dipping sauce is a requirement for this to be perfect. 

• 1 cup of soy sauce 
• 1/4 cup of rice vinegar
• 1/2 piece of ginger, use the microplane to get them pieces very small
• 3 scallions chopped tiny, tiny

Enjoy & thanks for the inspiration, Giada! 

If you have favorite Asian recipes, I'm all ears!  xo Measure

WW Rainbow Slaw

Rainbow Slaw-  2 PP per 1 cup serving.

I am not always on a diet, but when I am, I'm on Weight Watchers.

After having my kids, I needed to do something to get myself back in shape.  Being eternally gluttonous, but also pretty active, I'd never really been on a diet -diet.  In the past, I'd skip the third slice of pizza or put in some extra time at the gym if I felt squeezed in my jeans.   Now, being 40+, having two kids and a very full-time, sedentary job, my old plans were.. in a word, hilarious.

So, I went hard-core... well, not exactly.  I joined Weight Watchers on-line and (cue the angel music... aaaaaahhh)  my world changed.   I lost 30 lbs in about 4 months.  I was back into my pre-baby jeans and feeling great.   I've kept it off with a few slips here and there (wine weight).  The wonderful lesson from WW is that you know what you need to do to get back on "track" (see what I did there?)

My husband and I are taking a long-awaited, very necessary, island vacation this spring.  We planned it months in advance so that we can have time to dream about it (and get beach-ready).  Of course, I'm relying on my old friend, Weight Watchers  to get me there and I'm tracking my points as we speak.   

Today I'm sharing a great recipe from Weight Watchers New Complete Cookbook.  Its a slaw with lots of color and extra flavors.  I love to make a big batch and munch on it all week.  It goes with almost everything.  I love the WW cookbook for its ideas, options and points value per serving, but I tweek everything like crazy.   I'm a tweeker, what can I say?  

Heres what you'll need:

• 3 tbsp. reduced fat mayonnaise (I like Hellmann's Low Fat)
• 3 tbsp. light sour cream
• 3 tbsp. red wine vinegar
• 1 tsp salt
• 1 tsp pepper
• 3 cups sliced red cabbage
• 3 cups sliced green cabbage
• 3 large carrots, spiralized (or grated)
• 1 large red pepper, chopped into sticks
• 2 scallions, sliced
• 1/4 cup fresh dill
• 1 lemon, juice and finely grated rind

For the dressing:

1. In a large bowl, whisk mayonnaise, sour cream, vinegar, lemon rind and juice, salt and pepper until combined.

2.  Add the remaining ingredients and toss until evenly coated.  Cover with plastic wrap and refrigerate for at least one hour before serving.   You can also make this a day ahead and keep overnight.  Let stand for 20-30 minutes and toss again before serving.   Add additional dill sprigs to garnish, if you wish.

How do you get yourself "beach ready?"

xo & a pinch

Kelly

Avocado Deviled Eggs with Grilled Shrimp

I find making Deviled Eggs very satisfying.  I know I'm weird, but slicing open a perfectly hard cooked egg makes me cheer "Yay!" every time.  If I'm making a dozen- those 12 "Yays" guarantee a great day.  

Variations on deviled eggs are limited only by your imagination and condiment/spice supply.  Here, I added avocado, cumin and lime to the eggs to stand up to the lime, cilantro marinated grilled shrimp.

Here's what you'll need:

• eggs, 6, hard-boiled
• shrimp, 12 peeled and deveined
• cilantro, fresh, small bunch
• 1 lime, juiced
• cumin, 1 tsp
• mayonnaise, 1/4 cup
• Dijon mustard, 2 tsp
• avocado, 1/2
• vinegar, 1 tsp
• salt & pepper
• hot sauce, we like Outerlimits jalepeno & lime

For the eggs:

Place eggs in a single layer in a large pot.  Cover with water by 1 inch.   Bring the water to a simmer over high heat.  Remove from heat.  Cover and let stand for 10 minutes. 

Let cool and then peel.  Slice eggs in half and gently remove the yolks into a bowl.

Add avocado, juice from half a lime, cumin, mayonnaise, Dijon mustard, vinegar, hot sauce, salt & pepper and mash.  I used a hand blender to get it very smooth, but mashing works too.   Taste and adjust seasoning.    

Pipe or scoop into the egg white halves.  I placed these on a bed of spinach, only because I don't own one of those fancy egg plates-with the little egg shaped depressions.  The spinach prevents the eggs from rolling away.

For the Shrimp:

In a bowl, whisk lime juice, chopped cilantro, 3-4 dashes of hot sauce, salt & pepper.  Add shrimp and let marinate for 15 minutes, up to 1/2 hour.

Using a grill pan on high heat, grill shrimp on both sides until opaque with grill marks, about 2-3 minutes each side.  let rest to room temperature.

Top each deviled egg with a shrimp.

We've been doing some day drinking lately and these are the perfect companion to a crisp white wine on a chilly spring day.

Enjoy!

xo & a pinch,

Kelly  

Italian Wedding Soup

How perfect is Italian Wedding Soup on Valentines?  It says it all; comfort, home, warmth, love, Italian-ness... best of all, its easy.  My little boy Valentines like it too!

Here's what you'll need for the meatballs:

• 1 lb ground turkey
• 5 links Italian chicken sausage, casings removed
• 2/3 cup bread crumbs
• 1 egg
• 1/2 white onion, grated or minced
• 2/3 cup parmesan cheese, grated
• fresh parsley, small handful, chopped
• salt & pepper
• 2 tbsp. olive oil

Gently combine all ingredients in a large mixing bowl.  Create 1 inch balls and set aside until ready to brown. 

In a Dutch oven or large saucepan, heat olive oil over medium heat.   Brown meatballs on all sides 8-10 minutes total, set aside.   Brown in batches.

For the soup:

• 3 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 2 tbsp. olive oil
• 32 oz box of chicken stock
• White wine, a splash
• 1 cup of small cut pasta.  We used Stelline
• baby spinach or escarole, a small bunch, washed and roughly chopped

Heat the olive oil pn medium-high heat in the (unwashed) Dutch oven, (the brown bits from the meatballs adds delicious flavor).  Add the chopped onion, carrots and celery, season with salt & pepper,  and cook for about 5-8 minutes.  Add wine and cook for a 2-3 minutes. Add the chicken stock, meatballs and simmer for 15-20 minutes.  Reduce heat to low, add the greens and cover for 1 minute until wilted.   Salt & pepper until you love it. 

Cook the pasta in a separate pot according to package instructions and add desired amount of cooked pasta to each serving of soup.  OR Stir in the pasta and cook for 8 minutes, until pasta is cooked.  

*When heating left-over soup, the pasta gets too soft and I cringe. To avoid this, I cook the pasta separate.   If you don't mind, or you don't care for left-overs, feel free to just cook the pasta to the soup pot.

be sure to put your heart in it!

Garnish each bowl with extra grated parmesan and enjoy.

A glass of wine and a kiss makes it a perfect meal!

What special dinner will you make for your Valentine?

xo and pinch,

Kelly