Wednesday, 23 April 2014

Wheatberry Salad with fire roasted corn!





This salad is so yummy and healthy!! Wheatberry salad is one of my favorite multipurpose dishes. You can serve for breakfast with fruit and yogurt or lunch with salsa and black beans. For dinner it is delicious with grilled salmon. Wheatberries are the backbone of this delicious salad.
atberry salads are one of my favorite multipurpose dishes. Serve a wheatberry salad for breakfast (with yogurt, banana and walnuts), lunch (with sweet potatoes, black beans and salsa) or for dinner (with wild salmon, spinach and olives). Change your flavors to match the seasons as well – this version is the ultimate Fall salad and features butternut squash, cranberries, pomegranate arils and arugula with a maple-Dijon dressing.
Read more at http://www.katheats.com/the-ultimate-fall-wheatberry-salad#KJduPcgOulHfIkFQ.99
Wheatberry salads are one of my favorite multipurpose dishes. Serve a wheatberry salad for breakfast (with yogurt, banana and walnuts), lunch (with sweet potatoes, black beans and salsa) or for dinner (with wild salmon, spinach and olives). Change your flavors to match the seasons as well – this version is the ultimate Fall salad and features butternut squash, cranberries, pomegranate arils and arugula with a maple-Dijon dressing.
Read more at http://www.katheats.com/the-ultimate-fall-wheatberry-salad#KJduPcgOulHfIkFQ.99
Wheatberry salads are one of my favorite multipurpose dishes. Serve a wheatberry salad for breakfast (with yogurt, banana and walnuts), lunch (with sweet potatoes, black beans and salsa) or for dinner (with wild salmon, spinach and olives). Change your flavors to match the seasons as well – this version is the ultimate Fall salad and features butternut squash, cranberries, pomegranate arils and arugula with a maple-Dijon dressing.
Read more at http://www.katheats.com/the-ultimate-fall-wheatberry-salad#KJduPcgOulHfIkFQ.99

Wheatberry Salad


1/2 c. wheat berries,
2 T parsley, chopped
2 T. cilantro chopped
2 T. mint, chopped
1 c. baby tomatoes
1/4 red onion sliced
2 ears of corn roasted on the grill and sliced off the cob
1 T Champayne vinegar
Juice of 1 lemon
2 T extra-virgin olive oil
salt and pepper

Pour the wheat berries into a large bowl. Cover them with at least one inch of water, add the chopped parsley. Soak the wheat berries for six to eight hours or overnight.
Drain the wheat berries after they have finished soaking. Fill a pot with enough water to cover the wheat berries by three inches. Bring the pot of water to a boil.
Add the soaked wheat berries and reduce heat to a simmer. Cook the wheat berries, uncovered, for 30 to 60 minutes. The longer the wheat berries are cooked, the more tender they will become

 
Spread the drained wheat berries on a baking sheet lined with foil and drizzle olive oil. Make sure to coat all the wheat berries. The foil keeps the berries from sticking to the baking sheet and makes clean up easier.
 Toss the wheat berries with the remainder of the ingredients and a little lemon zest from the lemon. Season with salt and pepper.

Serve with arugula or seasonal greens! Yum!


How adorable is this!! The start of many traditional Easter's with the Easter bunny! My grandchildren!!
Cheers!
JJ

Thursday, 17 April 2014

Steamed Asparagus with Lemon Yogurt Sauce- figure friendly!




It is Spring!  I am offering a veggie to get excited about .....asparagus! I have always loved these beautiful long slender stalks of goodness. It is definitely one of the signs of Spring for me! Today, I am offering a new take on my Asparagus with Pineapple buerre blanc, a healthier version, that is figure friendly! 

Tuesday, 8 April 2014

Chicken Cordon Bleu with two sauces!




 It’s time to take things a little retro. Chicken cordon bleu (which translates to “blue ribbon”) may not have actually originated at the famed French cooking school, but it was  nonetheless a winning dish for many American families in the 1960s and ’70s. The key components—breaded chicken breast, cheese, and ham. I love classic chicken cordon bleu in all its gloriousness. I really do! But, sometimes I want it done in a more elegant way....... here we go, just in time for Easter!

Wednesday, 2 April 2014

How to make a Bunny Cake!



I had so much fun making this cute little bunny cake from the book Surprise-inside cakes by Amanda Rettke!  I just wanted to squeeze this little bunny in my arms, it is so cute! I know there are a lot of bunny cakes out there, but, with this one, it's whats inside that counts! Imagine surprising your family and friends with this stunning, inventive cake! The delight on your children's faces as this "Bunny Cake" comes to life!

Wednesday, 26 March 2014

Salted Caramel Budino!






Salted Caramel Budino is a pudding like dessert with two layers and a topping. I first had this delicious dessert at North in Kierland Commons, Scottsdale, Arizona on my 2nd Blogaversary. The food is fantastic, atmosphere is electric and the service is "just right"! My two favorite things on the menu.... the Braised Rib and the Salted Caramel Budino. I would go as far to say, this is my favorite dessert ever!

Wednesday, 12 March 2014

JJ's Irish Brownies!





Perfect quick dessert or treat for your friends, these are great for St. Patrick's Day or anytime!  

Brownies!! They are dense, fudgy, packed full of chocolate, and infinitely customizable depending on your favorite flavors. There are peanut butter brownies, salted caramel, mint, Oreo, cheesecake… you name an ingredient, and I guarantee a brownie has been made with it. Our St. Patrick's party needed something new and yummy. Could anything be better than really yummy brownies with an Irish twist? I just added Irish cream liqueur and some bittersweet chocolate pallets to a basic brownie recipe. For the frosting I added Irish cream liqueur and green food coloring to a cream cheese frosting.

Friday, 7 March 2014

Happy 2nd Blogaversary!


Toasting to a successful two years!
First, thank you to my followers! You are what makes the blog happen, without YOU, it is nothing. Thank you for your continued support and comments.