Mediterranean Chickpea Salad

Just thought I would stop into the ol' blog today and share what I had for lunch with you.  I opened up the cupboards today, threw some foods together that I love and this tasty salad was born.  It is light and refreshing and filling at the same time.  The flavor combination was wonderful and the best news is it's only 152 calories per serving.  Yes.  Yes.  YES!

Ingredients:

• 1 can chickpeas, drained
• 1 cup spinach, chopped
• 1 tomato, diced
• 1/8 cup feta cheese
• olive oil, drizzle or about 1 TB
• balsamic vinegar, drizzle or about 1 TB
• 1/2 tsp dried basil, or fresh to taste
• lemon pepper to taste

Directions:

1.  Place all ingredients in a bowl and give it a good stir.  Eat right away or allow salad to marinate.

Serves: 4

This salad could not be easier and it's super good for you too!  Check out the nutritional information below - hello protein and vitamins! 

 

 

The nutritional information was determined through the app MyFitnessPal which I have on my iPod.  It's a great app to track your dietary intake, exercise and progress as well as communicate and get encouragement from your friends.  It also lets you put in your own recipes.  I love it.  I need to use it more often.  You'd be surprised at how many calories you actually eat in a day.  My sister-in-law lost a good amount of weight from using it and it has started her on a pathway to healthy living (which she chronicles over at Lemon Living).  I'm not paid to brag about the app.  I just think it's a really good resource for those trying to improve their health habits. If you have the app you can locate this recipe by searching for Mediterranean Chickpea Salad - The Creative Vault.

Happy Canada Day!

Happy Canada Day to all my north border buddies!

Click here for my Canadian Cards post

In case you didn't know, I'm married to a Cannuck, born and raised in chilly Winnipeg, Manitoba.

He says funny things like "past-a" (pasta) and "garberator" (garbage disposal) but never "eh".  Go figure.

But he does know how to eat like a Canadian! To celebrate Johnny Boy's Canadian roots I think we'll be dining on pierogies and sausage and I may try making Nanaimo bars for the first time but if I get lazy we'll just eat Fruit & Nut bars and Smarties for desert.

Have a good one, my Canadian friends!

Grilled Corn Salsa

I had some leftover grilled corn from dinner the other day and knew it needed to be made into a salsa because everything is better with salsa.  I mean, Jerry Seinfeld had an entire episode dedicated to it!

Grilling corn is super simple.  Just lay your corn (husks and all) on the grill.  Rotate occasionally.  I don't even bother to soak them or remove the little strings because there is enough moisture in the husk already and the strings either singe off or they are super easy to remove after it's been cooked.  I do however trim off the floppy outsides of the husk.  No sense in starting a fire with unnecessary extra husk.

It tasted great with tacos and quesadillas.  The sweetness of the corn made it perfect. 

Want the super simple recipe??  Here it is. 

Ingredients:

• 1- 1.5 ears of grilled corn kernels
• 1 cup diced tomatoes
• 1/2 medium onion, chopped
• 1/4 cup cilantro
• olive oil
• lemon juice
• salt
• chili powder

Directions:

1. Combine first four ingredients in a bowl.
2. Drizzle with olive oil and lemon juice.
3. Season with salt and chili powder.

Roasted Tapatio Chick Peas

A few weeks ago I made these salt and vinegar chick peas from Oh She Glows.  I found the recipe on Pinterest.  They are amazing.  This is the kind of snack that calls to me at all hours of the day and night, begging to be eaten.  Since then I've been experimenting with different flavors and the best one by a landslide is Tapatio flavor!

Now, I haven't decided on who I'm going to vote for for president yet but I'm considering this guy -

Tapatio is the greatest thing ever invented.

I have a confession:

I eat a liter of this hot sauce every month.

{Cardiologists around the world are having strokes as they read this.}

I just can't help myself, its so delicious it belongs on everything.  And I mean everything.  If it makes you feel better, I've cut down.  I used to eat 2 liters a month.

Ready for the simple recipe??

Ingredients:

• 1 can chick peas, drained
• 1-2 tsp olive oil
• 1-2 tsp Tapatio hot sauce

Directions:

1. Place chick peas in a baking dish (9x9 works well)
2. Drizzle with olive oil and stir until all pieces are coated.
3. Bake in oven at 400 F for 30 minutes, stirring the chick peas occasionally to make sure they don't burn on one side.
4. Remove from oven and sprinkle with hot sauce, stir to make sure that the sauce coats the chick peas evenly.
5. Place back in oven and cook additional 10-15 minutes until dark golden brown.
6. Remove from oven again and toss more sauce on them.  They will be very hot and the sauce should bake right onto them without having to put them back into the oven.
7. Let cool and enjoy!
*** All ovens vary.  If they do not look like they are crisping up enough cook for longer.  But be aware that as they cool they will become slightly more crunchy. 

These are so crunchy, flavorful, and delicious with just the perfect amount of spice.  I store them in a container in my cupboard and it makes for a great snack packed with protein and of course, Tapatio!

Mango Salsa

Are you ready for an easy, fresh, delicious, chunky salsa to go with well... anything?

Ingredients:

• 1 fresh mango, diced  {Go HERE for How To Cut A Mango tutorial}
• 1 medium onion, diced
• 2 medium tomatoes, diced
• 1/4 c. chopped cilantro
• 1-2 Tb. olive oil
• 1-2 Tb. lemon juice
• salt
• chili powder

Directions:

1. Place first 4 ingredients in bowl.
2. Drizzle with oil and lemon juice.
3. Season with salt and chili powder to taste.

Told you it was easy.

You can put this on anything or everything. 

It's also yummy to just eat straight out of the bowl!

Here's how the Cutts Family {that's us} likes it:

On top of grilled steak tacos

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Red leaf lettuce salad topped with Siesta Chicken and Mango Salsa

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As a side to bacon wrapped BBQ baked chicken with basmatti rice

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Plain ol' chips and salsa

 

Siesta Chicken

No, I didn't misprint, I meant siesta and not fiesta, because you can just put this chicken in the crock pot and take a little nap.  I do.

Ingredients:

• 2 large chicken breasts, frozen is OK
• 1 can tomato soup
• 1/2 can water
• 1TB cumin
• 1 TB chili powder
• 2 tsp garlic powder
• 1 tsp cayenne pepper

Directions:

1. Put all ingredients in crock pot and cook for at least 4 hours.
2. Use 2 forks to pull chicken apart and shred.

Serve with your favorite mexican sides.  The picture shows the chicken in tacos but the other night we also topped red leaf lettuce with the chicken and a mango salsa and it was delish!  Enjoy the meal and take a siesta!

Pork Pot Stickers With Dipping Sauce

Yummy, addictive, pot sticker recipe that makes about 100 - 150 pot stickers that can be kept frozen until ready to cook and serve.

Don't pay attention to the ONE burned one!  Why didn't I flip it over for the picture???

Ingredients for the Dumplings:

• 2 Packages Pot sticker Wrappers (I used the one pictured below)
• 2 Pounds Jimmy Dean Pork Sausage
• 2 Cups Napa Cabbage, Thinly Chopped
• 4 Green Onions, Thinly Sliced
• 2 TB Grated Ginger
• 2 TB Soy Sauce
• Water
• Oil

Directions:

1. Mix thoroughly - pork, cabbage, onion, ginger and soy sauce. 
2. Take about a teaspoon size amount of meat and place in center of  one wrapper.
3. Dip your finger in water and wet half of the circle of the wrapper.  This will act as your "glue" when you pinch the wrapper closed.  (See photo below)
4. Pinch the wrapper closed.  Flatten bottom of pot sticker which will allow it to stand.  Repeat with remaining meat and wrappers.
5. Place on a cookie sheet and place in freezer.  Once frozen, the pot stickers can be transferred to a freezer bag for storage.
6. When ready to cook heat skillet on medium heat with enough oil to coat bottom of pan.
7. Place pot stickers in pan and let fry for about 1 minute.
8. Add water to about 1/3 the height of the pot sticker.  Place lid on skillet and cook for about 5 minutes, checking to make sure the meat is cooked and the bottoms aren't burning.
9. Remove lid and allow pot stickers to fry again about 1 more minute.
10. Remove from pan right away and serve with dipping sauce.

Ingredients for the Sauce:

• 2 TB Soy Sauce
• 2 TB Water
• 2 tsp Balsamic Vinegar
• 2 tsp Brown Sugar
• 1 Large Clove of Garlic, Chopped

Directions:

1. Mix all ingredients together.
2. Increase amount as needed.  Will easily store in fridge.