Roasted Red Pepper and Goat Cheese Alfredo

I have run across this recipe on Pinterest many times. It has always looked delicious but seemed a little labor intensive for my usual quick-fix meal preference. I had some family and friends come over for dinner the other night and wanted to make a meal that would impress so I decided to give it a shot. Not only was it delectable, it turned out it was really easy to throw together. 

Roasted Red Pepper and Goat Cheese Alfredo

Adapted from Lauren's Latest

6 whole red peppers

2 tbs evoo

1 large onion, diced

4 garlic cloves, minced

2 cups heavy cream

1.5 cup parmigiana Romano cheese

10 oz goat cheese

2 tbs fresh basil, chopped

1 tsp crushed red pepper

salt and pepper

24 oz linguine pasta, cooked to package instructions, drained

(Note: I use quinoa pasta for me and regular pasta for my guests)

Begin by roasting your red peppers either over a gas stove, on the grill, or in the oven which is what I did. Set peppers aside as they are cooling and begin to saute onion and garlic in evoo over med-high heat in a heavy pot; cook until translucent. Place onion and garlic mixture with about 1/4 cup of cream in the food processor.

Once peppers have cooled, core and peel, peel and roughly chop peppers. Add them to onion mixture in food processor. Blend until desired constancy. I prefer mine to be on the chunkier side. Add contents from food processor back to heavy pot. Add in milk, then cheese, and then seasonings. Be sure temperature is not too hot so you do not scorch the sauce. Pour finished sauce over drained pasta and carefully mix. Makes 6 large servings.  

Additions: We added shrimp sauteed in a little evoo with salt and pepper on top of our pasta. 

Enjoy!

Black Bean & Sweet Potatoe Chili

This winter favorite recipe is packed with flavors that dance in the mouth. Sweet potatoes + black beans always make for a great combo, but adding the savory sweet kicks of chili and cocoa powder really adds to the mix. This chili is so thick and packed with flavor your carnivorous friends will not even notice it is naturally vegan, vegetarian, and gluten free.




Black Bean and Sweet Potato Chili

adapted from Real Simple.

1 tbs evoo

1 onion, chopped

2 cloves garlic, chopped

2 jalapeños, cored and chopped

2 poblano peppers, cored and chopped

1 - 12 oz bottle (gluten free) beer

1 large sweet potato, peeled and cubed

2 can black beans, drained and rinsed

1 can fire-roasted diced tomatoes, with juice

2 tbs tomato paste

2 tbs chili powder

2 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp Chipotle chili powder

1/2 tsp cinnamon

2 tsp cocoa powder

 

In a large Dutch oven or heavy pot, heat evoo over medium-high heat and sauté garlic, onion, and peppers until tender. Add sweet potatoes and cover with beer. Bring mixture to boil and then let simmer for 10 minutes. Add remaining ingredients and cook an additional 10 minutes.

 

Garnish with your favorite ingredients: cheese, sour cream, avocado, tortilla chips, or cilantro.

 

Note: I have also made this recipe in a crockpot. Add all ingredients and cook on low for 7-8 hours.

 

Tip: Ever wonder what to do with that extra tomato paste? Scoop it into a ziplock bag and put in the freezer. It's easy to break off a small chunk next time you only need a small portion for a recipe.

ENJOY!



Manhattan Clam Chowder

On chilly nights the best thing to eat is some warm, filling soup. This Manhattan Clam Chowder is delicious, healthy, quick and easy. 

Manhattan Clam Chowder

1 tbs butter

1 cup onion, chopped

1/2 cup celery, chopped

1/2 cup carrot, chopped

2 cloves garlic, minced

2 (6.5 oz) cans chopped clams

1 1/2 cups water

1 large russet potato, chopped (and peeled, if desired)

1 can (15 oz) can fire-roasted diced tomatoes

1 tsp Italian seasoning

salt and pepper to taste

Heat large pot and melt butter. Add onion, celery, carrot and garlic and sautee until tender. Drain liquid from clams and add water to make 3 cups of clam stock. Add extra water if needed. Add remaining ingredients to cook for 15-20 minutes until potatoes are tender.

Enjoy!

Easy Cheese Bites

I have come across these cheese bites about a 100 times on Pinterest. Today I finally made them.

These simple, delicious cheese bites are made from low-fat string cheese cut into bite size pieces. Begin by heating the oven to 425. I didn't have any gluten free bread crumbs so I toasted a piece of Udi's and ground it in a food processor with some Italian herbs and garlic powder. Cut the cheese into bite size pieces, dip in egg white, then in bread crumbs. Place on a greased baking sheet and cook for 4-5 minutes. Keep an eye on to make sure they do not overcook and ooze all the cheesy goodness out.

Enjoy!

Skinny Spinach Artichoke Dip

I know, I know. It's been forever since I last posted. But I got something something delicious for you and it's actually healthy as well! Here's the skinny on my spinach artichoke dip that's cheesy, creamy and packed full of flavor: Greek yogurt. 

Skinny Spinach Artichoke Dip

3 Light Swiss Laughing Cow wedges

1 cup chopped spinach, defrosted and drained

3 artichoke hearts, chopped

1/2 cup Greek yogurt

1/2 cup grated parmesan

2 tsp Worcestershire sauce

hot sauce to taste

Unwrap Laughing Cow wedges, place in a microwave bowl and microwave for 30 seconds. Add remaining ingredients and mix well. Microwave for additional 2 minutes. Stir and serve with your chips, bread or gluten free treat. I'm loving Glutino Bagel Chips right now.

Nutrition Info: Serves 4. One serving = 95 calories,  3.5 g fat, 1 g fiber, 9 g protein

Lemony Kale Salad

I have been loving crunchy kale lately. It makes for a satisfying summertime salad. If you haven't tried kale before this is a great first time recipe. The lemon and olive oil help to tenderize the kale leaves and the cranberries add a sweet touch. I am usually the first person to say "no thanks" to fruit mixed in my salads, but cranberries add a nice touch to this ensemble. 

Lemony Kale Salad inspired by Whole Foods

1 bunch kale

juice of 2 lemons

1 tbs olive oil

1 large tomato

1/3 dried cranberries

1/3 cup toasted pine nuts

salt & pepper to taste

Rinse kale and pat dry. Remove leaves from stem and tear into bite size pieces; discard the stems. Pour lemon juice and olive oil over leaves and use your (clean) hands to massage the leaves. Cut the tomato into quarters and remove the core, then slice into thin wedges. Toss tomatoes, cranberries and pine nuts to the salad. Add salt & pepper to taste. 

This salad is great served immediately but also will stay crisp for a next day meal.

Enjoy!

 

Summer Sangria

Sorry I've been neglecting you. It's been a busy couple weeks with a lot of travel. Luckily I've still found some time for Summer Sangria and relaxation. This was a simple recipe my friend and I quickly threw together and started in on the pitcher just as fast. 

Summer Sangria

1.5 liters Pinot Grigio

1 cup Vodka - I love Absolut Apeach

2-3 cups juice - I think we used a strawberry lemonade but any can work

2-3 tbs of honey or agave 

One peach, chopped

One apple, chopped

10 Strawberries

1 large handful of mint

Chop up fruit and cover with vodka. If time allows, let fruit soak for a couple hours or over night, but I know sometime, like for us, you need your sangria right away. :-) Add together remaining ingredients, give it a stir, and enjoy! Best when drunken out of Mason jars on your best friends porch.

Enjoy!