by Teri King
posted Aug 31 2015 12:32PM
Caprese Salad is a simple Italian salad inspired from the island of Capri. It's made with tomatoes, basil and mozzarella to resemble the colors of the Italian Flag. Here we added some Avacado to honor our Italian American Californians! September tomatoes are plentiful...gardens are overflowing and Heirlooms are at your local farmers market! Pair this salad with grilled meat or fish and enjoy our late summer tomatoes while they last!
Caprese Salad with Avacado
2 Medium red, ripe tomatoes cut into 8 slices.
1 bunch of fresh basil, cleaned and dried
8 ounces of fresh mozzarella, drained if necessary and cut into 8 slices
1 ripe avacado, pitted peedled and sliced
2 teaspoons of extra virgin olive oil
1/2 teaspoon of balsamic vinegar
salt and freshly cracked pepper
Use 4 salad plates,
Start by layering a tomato, avacado, mozarella.
repeat layer and end with a tomato on top.
Chiffonade the basil or slice into ribbons. (pretty easy to do, just stack the basil leaves on top of each other and roll. Then slice into strips)
Spread the basil over the top of each salad
Mix balsamic with extra virign olive oil and drizzle over salads.
Sprinkle with cracked black pepper and sea salt and serve!
by Teri King
posted Jul 30 2015 10:00AM
Peppers are so good for you! Peppers are full of Vitamin C, keep arthritis at bay, lower the risk of breast cancer and love your heart and prevent stroke! So fill up your peppers and treat your friends to this rustic family favorite!
1/2 Cup brown rice (I like to brown basmati)
1 Cup water
1 lb lean grass fed beef
2 cloves of garlic minced
1 small onion chopped
6 Peppers (I like to mix colors red, yellow, orange & green)
1 16 Ounce can of diced tomatoes
1 tablespoon of Worcestershire Sauce
1/2 Cup Cheddar Cheese grated (optional)
Preheat the Oven to 350
Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed (45 minutes)
Remove the tops of all peppers, finely chop 1/4 cup and discard the rest.
Removed seeds and membranes so you are left with the Pepper Shells.
Place these peppers into another pot of boiling water and par boil for 5 minutes.
Arrange peppers in a baking dish with the hollowed out sides facing upwards and lightly salt the inside of each pepper.
Brown beef with onion, 1/4 cup of peppers, and garlic in a skillet over medium heat until meat is evenly browned and vegetables are soft...usually about 5 minutes.
Mix ground beef, canned tomatoes, and rice in a sepaparte bowl. Add the cheese if you like. Season with salt and pepper.
Spoon an equal amount of the ground beef mixture into each pepper.
Bake in a pre heated oven for 40 minutes and serve with a side salad, and we had some sweet potato tater tots too!
by Teri King
posted Jun 30 2015 10:00AM
Hot summer days are here! (unless you're in foggy SF lol!) These Watermelon coolers are refreshing and so easy to make! Grab your favorite pitcher and offer your friends a cool treat on a hot day!
4 Cups of seedless watermelon chunks
1 1/2 cups of lemonade
In a blender, puree the watermelon and lemonade.
Serve over ice with fresh mint!
Spike by adding 1/2 cup of vodka or tequila to the blender, before serving, for a delicious cocktail!
photo ~ Flickr Kullez
by Teri King
posted Jun 25 2015 11:58AM
Warm, delicious and sweet, a classic fall treat!
1/2 cup butter
3/4 cup sugar
1 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp sugar (for topping)
1 tsp cinnamon (for topping)
- 1. Preheat oven to 375°F
- 2. Cream the butter, then add sugar and mix.
- 3. Sift the flour, salt, and baking powder into the mixture, add egg and mix well.
- 4. In a separate bowl, mix the sugar and cinnamon for the topping.
- 5. Shape the dough and roll in topping mixture.
- 6. Place about 2 inches apart on an ungreased cookie sheet.
- 7. Bake for 10 minutes
by Teri King
posted Jun 10 2015 4:02PM
A perfectly healthy, refreshing and simple salad with patriotic flair!
Red, white and blue(berry) salad
2 cups baby spinach
5 strawberries, sliced
1/2 cup candied walnuts
1/4 cup feta cheese
1/4 cup blueberries
2 tablespoons olive oil for dressing
by Teri King
posted Jun 1 2015 10:00AM
Playoffs or not...everybody loves a big dish of Chicken Wings! These treats are made to eat with friends AND with your fingers...does it get any better? Invite your besties over, watch the game or a movie and enjoy and Asian twist to these yummy favorites!
Baked Asian Chicken Wings
2 1/2 pounds of Chicken Wings, remove tips, drumettes and flats separated
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or Asian Spice Blend (Recipe below)
1/3 Cup of Hoisin Sauce
1/4 Cup Blackberry Jam
Preheat Oven to 400 F
Rinse wings and drumettes and pat dry.
Transfer to a large bowl and toss with vegetable oil and spice blend until well coated.
Position wings on a baking rack in a single layer to ensure that wings are not touching.
Bake and rotate 1/2 way through cooking until fully cooked, about 45 - 50 minutes.
Remove Wings from oven and transfer to a large bowl.
Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.
Drizzle wings with sauce, tossing until well coated. Serve immediately with lots of napkins and your favorite ice cold beverage!
Chinese 5 Spice Blend Recipe
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1 teaspoon of fennel seed
1 teaspoon of star anise
1 teaspoon of szechuan peppercorns toasted and ground
photo ~ Flickr jeffreyw
by Teri King
posted May 1 2015 12:21PM
Kids love pasta! This recipe is pretty easy to make after a long day at school or for your starving Soccer player when she wins the big game. Most of the ingredients are probably already in your pantry! My sister-in-law Nancy gave me this recipe and it's a big hit in our family. I hope you like it. For a healthier version try gluten free pasta and low fat cheese. Enjoy!
Sausage & Pasta Delight!
1/4 lb of ground beef
2-3 links of Italian Pork Sausage, (sweet or hot) casings removed
1 small onion
4 cloves of garlic, minced
pinch of red pepper flakes
1 cup (+ or -) of chicken broth
1/2 - 3/4 can of crushed tomatoes
1/2 pound of penne pasta
1 cup shredded mozzarella
salt and pepper
Brown sausage and beef, breaking up to scramble 3-4 minutes.
Add onion, garlic, red pepper flakes and black pepper, breaking up the meat.
Cook on medium/low until most of the moisture is gone (10 - 15 minutes)
Put water on to boil for pasta.
Add half of the chicken broth, simmer, stirring and continuing to break up the meat (8-10 minutes)
Moisten Meat mixture with more broth if needed, add crushed tomatoes.
Simmer another 5-10 minutes, check for seasoning, it's ok to add a more broth if it's too thick.
Add pasta, top with shredded mozzarella, reduce to low, cover and simmer until cheese melts.
Pair with a green salad and fresh vegetables.
Photo ~ Flikr Franz Conde
by Teri King
posted Apr 14 2015 1:46PM
Asparagus is one of the world’s healthiest foods! Considered a delicacy since ancient times, asparagus is full of antioxidant ingredients including vitamin e, beta-carotene & vitamin c. Asparagus supports good digestion, a healthy heart and can even regulate your blood sugar! Get local fresh asparagus at the farmer’s market, look for firm thin stems with deep green closed tips. Thick stems should be peeled or your asparagus will be tough and stringy. This Frittata recipe is a great idea for brunch or makes a delicious light supper too!
• 2 tablespoons plain fine breadcrumbs
• 1 pound thin asparagus
• 1 1/2 teaspoons extra-virgin olive oil
• 2 onions, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt, divided
• 1/2 cup water
• Freshly ground pepper, to taste
• 4 large eggs
• 2 large egg whites
• 1 cup part-skim ricotta cheese
• 1 tablespoon chopped fresh parsley
• 1/2 cup shredded Gruyère cheese
- Preheat oven to 325°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
- Snap tough ends off asparagus. (Bend asparagus and find the natural break at the end of the stalk) Slice off the top 2 inches of the tips and reserve. Cut the remaining stalks into 1/2-inch-long slices.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
- Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes.
- Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
- Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyère Cheese.
- Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.
by Teri King
posted Mar 17 2015 3:24PM
Strawberries have arrived! Look for organic strawberries Saturday Morning at the Ferry Building or a farmers market near you & stock up! Strawberries improve eye care, offer relief from high blood pressure and arthritis. Strawberries have high contents of antioxidants and help improve our immune system, fight cancer & reduce premature aging...and they're delicious! Here's a great Strawberry and Spinach salad recipe! The dressing is slightly sweet & the pecans add texture and protien.
Strawberry & Spinach Salad
1/4 cup of pecans
For the Poppy-Seed Vinaigrette
1/4 cup rice vinegar
2 tablespoon sugar
2 teaspoons poppy seeds
1/2 teaspoon dry mustard
Salt and freshly ground pepper
3/4 cup grapeseed oil
6 cups baby spinach leaves
2 cups strawberries, hulled and halved
In a dry frying pan, toast the pecans over medium-low heat, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.
Dressing...in a small bowl, whisk together the vinegar, sugar, poppy seeds, dry mustard, and a pinch each of salt and pepper. Add the oil in a thin stream, whisking constantly until the dressing is well blended.
In a large bowl, toss together the spinach, strawberries, and pecans. Add half of the vinaigrette and toss gently to coat. Add more vinaigrette as needed (you may not need all of it), and serve.
Cheese is a nice touch to this salad, feel free to add goat cheese, feta or ricotta salata.
by Teri King
posted Feb 4 2015 3:25PM
Chili is a great dish to feed a crowd. Set a few toppings out, so everyone can personalize their own bowl: cheddar cheese, sour cream, chopped onions, and a few hot peppers to name a few. Just minutes for prep in the morning and you are set for dinner. It keeps warm in the slow cooker to accommodate everyone’s varied schedule. It is perfect for a buffet or slathered over nachos for the big game. You can substitute the turkey with soy chorizo for a vegan version.
- 1 lb. ground turkey
- 1 lg. onion, diced
- 3 cloves garlic, diced
- 1 cup Massel Beef Style stock
- 1 can (15 oz) diced tomatoes, undrained
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 cup corn
- 3 tablespoons chili powder
- 1 ½ t. cumin
- Salt & pepper, to taste
- Brown ground turkey and onion in a non-stick sauce pan.
- Add the turkey, onions and the rest of the ingredients into the slow cooker.
- Set slow cooker to low for 6-8 hours.
- Will keep well on warm setting until ready to serve.