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Searching for a quick dinner recipe I came across Chicken Lettuce Wraps on my epicurious app and went with it.  Tasty, healthy, quick, and a welcome change from all of the herb infused dishes I’ve made lately.

Stir-Fried Chicken Lettuce Wraps

Serves 6

• 16 large butter lettuce leaves
• 1/2 cup Asian sweet chili sauce (optional)
• 1 pound skinless, boneless chicken thighs, minced
• 2 scallions, minced
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil (I used Canola)
• 3 medium shiitake mushrooms (about 1 ounce), stemmed, minced (I used white button mushrooms)
• 2 garlic cloves, minced
• 1 teaspoon minced peeled fresh ginger
• 1/4 cup unsalted, roasted cashews, chopped (I totally forgot to do this and I didn’t miss them)

Preparation

1. Do all the prep work of mincing first, then get ready to cook.
2. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally.
3. Heat oil in a large nonstick skillet.
4. Add mushrooms; stirfry 15 seconds.
5. Add garlic and ginger and stir-fry 10 seconds.
6. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes.
7. Arrange lettuce leaves on a large platter.
8. Spoon chicken mixture into lettuce leaves, dividing equally.
9. Garnish with cashews. Roll leaves around filling and dip into chili sauce.

**Veggie Additions

I sauteed chopped kale in a separate pan and then added into stir fry at the end. I could have used broccoli, zucchini, eggplant, maybe even carrots to make this more nutritious!

EASY WAYS TO SPICE UP YOUR SUMMER PARTIES

Whether it’s Cinco de Mayo, Labor Day, 4th of July, or just a little summer get-together, it’s nice to do something special to make your bbq or pool party unique.  Anyone can open tubs of dips and pour pre-made margarita mix, but why do that when it’s cheaper, healthier, and tastier to prepare a few things really well.

Here are a few of my favorite tricks and recipes that always make my guests smile.  All pics are from my archives.  (It’s been too long since I threw a real party so I had to dig deep.)

** DILLY DALLY AND DECORATE

You’re right to think people are just happy to be at your house having you cook for them, but a few simple additions can make all the difference to make your party exceptional.  A garden variety of flowers on the table, in the bathroom, on shelves.  Use vases or an eclectic mix of handy containers - see mine here. Witty cocktail napkins are a simple snag at any Sur La Table.

If it’s a holiday, I don’t have to tell you to buy themed knick knacks at the Dollar Store.  But… Buy cute knick knacks!  Allot at least $10 and go wild.

** ROLL OUT THE RED BLANKET

Well, your blanket doesn’t have to be red, but I’ve found people will join other guests they don’t know on a blanket to eat or chat.   At a table, they feel like they have to pull up a chair, on a couch they have to squish in.  This is also a simple solution if you don’t have enough chairs and tables.  Eating a meal standing can be uncomfortable.

** OPT FOR ALTERNATIVE BEVERAGES

Anybody can serve light beer and margaritas.  Consider other options for punch, concoctions, and lagers.  My go-to is an infused vodka with strawberries, raspberries, and blueberries.  I muddle them up and let them sit in the vodka overnight (or at least 8 hours) in the fridge. Strain the fruit or leave it, then serve with splash of fresh oj and soda water.

Another favorite is sweet tequila (like Corralejo Reposado that has a honey sweetness on the tongue) over ice with lime and a splash of water or soda water. If you like it sweet, add agave. Advise guests to sip instead of slurp.  This drink is clean and has exponentially less calories than a margarita.  If you really enjoy a mixed drink, opt for a mojito!  Here’s an easy recipe.

As for wine, it’s hot outside, so pick up bottles of Rose instead of Chardonnay or Sav Blanc.  It’s cheap, colorful, and delicious!

Finally, serve local craft beer instead of Bud Light.  It’s like serving a steak instead of a frozen burger.  A few of my favorites are here.

** MARINATE YOUR MEAT

Unless you’re serving masses or have a special burger mix (if so please share!), buy some good cuts of meat and marinate them.  Click here for my beef fajita marinade and grilled pork chops.

If you’re looking to go big, roast up this bad boy pork dish.  It’s labor intense and pays off in flavor.  Great for cold weather, but I feel you could serve it in smaller portions for a summer party.  Being the cover of BonAppetit, it’s a show stopper.

** ORDER THE REAL DEAL

There are two companies that come to mind for amazing party food you can order online.  Goode Company and Texas Tamales will deliver the goods to your door that you can unwrap and serve with pride.  Goode Company has THE BEST brisket, BBQ sauce (get the original), and a pecan pie that is admittedly better than mine.

Tamales are not something I would make myself and freeze well so they’re great to have at parties.  Top them off with some of their chile and/or chile con queso.  Your guests will love you (and hate you) all in one breath.  Sinfully delicious and worth every bite.

** DIY YOUR DIPS

Resist the hesitation to dump dip out of the tub into the bowl.  Usually this is what guests will eat the most of, so do them right and make it from fresh ingredients!

No one can resist chile con queso dip, I don’t care who they are.  Use this recipe instead of a block of velveeta for a smokey and healthy sauce people won’t feel so bad about devouring.

Making guacamole from scratch is totally worth it.  Chop up avocados, tomatoes, and onions to your liking.  Please don’t forget the cilantro, it’s my favorite part!  Maybe add some fresh jalapeno.  Squeeze in lemon or lime.  Salt and pepper.  To give it a little extra kick, add fresh minced garlic (very important it’s minced).

A healthy alternative to both is pineapple salsa.  Simple chop up:

• 1 pineapple, peeled and diced
• ¼ cup chopped scallion, green part only
• ¼ cup diced red bell pepper
• 1 tablespoon finely diced fresh jalapeno
• 1 tablespoon chopped fresh cilantro
• 1 small clove garlic, minced
• 1 tablespoon freshly squeezed lime juice
• ¼ teaspoon salt
• ½ teaspoon extra-virgin olive oil

**MAKE YOUR OWN CHIPS

Even though this takes a long time, hand-made chips will be the talk of the party.  All you have to do is cut up tortillas into triangles and fry them in EVOO or Grapeseeed oil.  Fill a sauce pan about 1/3 with oil, wait until the oil is hot, fry triangles in batches so they don’t overlap flipping a couple times, then put aside on paper towels to absorb the grease.  Season with salt.

Of course, you can bake them too, but they aren’t as good.

** DON’T FORGET THE SWEETS

Dessert is easy to make ahead so it shouldn’t get in your way the day of the party.  Two recipes that always please a crowd are my famous chocolate pie (one batch can make 2-3 pies).  This year’s favorite has been banana pudding which you can serve in individual plastic cups instead of a big bowl.  For a cake or cupcakes, absolutely take the time to make this carrot cake.  Or consider these bad ass brownies.

** PLAN A GAME

Games are either a huge hit or a total miss.  My thought:  drop the idea early and see the reaction before you commit.  My friends and I love an hour of Celebrity (charades with celebrity names), Kings (above), Pictionary, Scategories, etc.  My friend Scott from high school, who happens to be a builder, actually had one of those huge Jengas made out of 2x4’s.  SOOOO much fun.  I’m not saying go that far.  But consider it if you’re bbq is adults.  Now, if you’re entertaining kids, absolutely plan ahead with a bag toss, chalk, hopscotch, or board games if you don’t have the available toys.

I watched my girlfriend Kim, queen of “easy breezy,”  whip up this fresh and healthy pizza within 20 minutes the other night.  The part that amazed me was how easy it was to make her tomato sauce from scratch.  I never thought of simply sauteing cherry tomatoes until they become saucy and delicious.

 Here’s what you need: cherry tomatoes, garlic, seasoning. That’s it!

Simply:

1. Cut the tomatoes in half.
2. Chop or mince a clove of garlic.
3. Throw in a pan with a little olive oil and season.
4. Let cook for 15 - 20 minutes stirring occasionally.

You can use it for pizza or pasta.

Kim’s easy breezy version of the pizza uses rotisserie chicken, sauteed broccoli, and grated Parmesan cheese.  She toasted a frozen pizza crust in the oven.  Pre-pizza dough is another option.

When I made it, I roasted chicken breasts (skin on that I stuffed with herbs) and broccoli together.  I sauteed down some kale to add into the sauce.  I could have very easily put all of that on top of pasta, quinoa, or wheat fresh bread instead of pizza dough.

There are a million chocolate chip cookies recipes, but I love this one because there are 3 distinct levels of flavor in every bite.  First you get the butter in the cakey cookie, then the rich chocolate, and finally a tinge of kosher salt!  Jim Lahey’s recipe calls for kosher salt instead of table salt (which is what I would usually use so it would melt into the dough). It makes the cookie a little more exciting than simply sweet.

Jim Lahey, the award-winning baker and founder of the famous Sullivan Street Bakery in New York City, is the go-to guy for classic recipes (see his recipe for no-knead bread here when you scroll down.)  I won’t say that his recipes are THE BEST, but they’re pretty damn close.  My only complaint about this cookie is that it’s too cakey.  Next time I’ll add a little more butter to thin it out.

Of course, I didn’t follow his recipe exactly because I always like to make a “healthier” version :)  So you’ll see his recipe below along with my substitutions.

Jim Lahey’s Classic Chocolate Chip Cookie

From Bon Appetit March 2012 

A reader said, “I wish I could see your grocery list”  Well, here it is!  Can you read it?? Yeah, me neither. I actually have nice handwriting when I’m not rushing….

No, seriously, I never make a list unless I’m determined to cook, which I was this week. 

If I don’t make a list, here’s what I usually pick up (as I go through the store):

• Broccoli crown or broccolini bunch or green beans
• Spinach or salad mix with herbs
• Herbs (rosemary, thyme, basil)
• 1 tomato
• 1 sweet onion
• 1 avocado
• 1 sweet potato
• 1 honey crisp apple
• 1 pineapple
• 2 small bananas
• Fresh OJ - medium
• Fresh Green Juice - small
• Grapes or clementines or strawberries or blueberries
• 1 cup quinoa
• 2 cups granola
• 1/2 cup of roasted (no salt) nuts I’m in the mood for
• 1/2 cup Thompson raisins
• Dark chocolate
• 1/2 chicken with bones and skin or in-store roasted turkey slices
• 1 filet white fish
• 1 serving of flavored organic yogurt
• 3-4 Justin’s almond butter packets
• 1-2 Gnu bars
• Terra sweet potato chips, no salt
• 1 bottle white wine
• 1 awesome beer
• Cookies of some sort (the healthiest that sounds appealing)
• A couple pre-made deli stuff: broccoli crunch, butternut squash, green beans, edamame, a soup

This week I’ve made two recipes from publications. But really, nothing special.  You can see them for yourself.

Roasted Talapia with EVOO and herbs.  Spinach using the Whole Foods recipe I posted last week.  Brown rice with lime and cilantro.

This didn’t turn out as I had hoped.  Island pork recipe from Clean Eating magazine and green beans with sesame oil.

Apple-potato latkes with maple-cinnamon yogurt from one of my favorite sources: Melissa Clark’s column “A Good Appetite” in NYTimes Dining section on Wednesdays.  (I fell in love with her making this Chicken Adobo.  Then I found THESE BAD ASS RIBS!) I’m sure hers were MUCH better, but my circumstances were not great.  I had to make the mix and then put it in the fridge for an hour before frying them. Ideally, I’d like to broil them!  I’ll try that soon.  Until then, see my healthy substitutions below and see what you can do with them.  Here is the recipe:

Apple-P0tato Latkes with Cinnamon Sour Cream

From Melissa Clark, NYTimes Dining

• 6 tablespoons sour cream or Greek yogurt
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon maple syrup
• 2 Golden Delicious apples, peeled and cored
• 1 large russet potato, peeled
• 1 medium yellow onion, peeled
• 2/3 cup all-purpose flour
• 3 large eggs
• 2 teaspoons kosher salt
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon black pepper
• Olive oil, for frying.

MR used: Nonfat Greek yogurt. Wheat flour. Whatever apples I had in the fridge.  Whole Foods brand agave syrup, both Maple and Cinnamon (in addition to ground cinnamon). 

Instructions

1. In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.

2. Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.

3. Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.

4. In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.

MR notes: I know nothing about oil except their benefits.  EVOO was too thick to fry in.  Test a latke in the oil before making all of them.  I had to add additional potato and apple because my batter had too much flour.  And the yogurt is unexpectedly amazing; you need it.  I used it instead of ketchup.

This might very well be the best dish I had in 2011…it’s only competition would be the roasted pork loin from the cover over bon appetit. These zucchini rolls, which I had fell in love with at the Enchantment Resort in Sedona (see my review here), are easy to make, healthy, and loaded with richness and flavor.  It’s the perfect cold weather meal to enjoy while you’re trying to slim down for the upcoming spring!

Many thanks to Chef Corey Shoemaker from the Mii Amo cafe at the Enchantment Resort for sharing!

Zucchini Rolls with Blackberry Compote

• 4 each zucchini, sliced lengthwise on a mandolin
• 1 cup red quinoa, cooked and cooled
• 1 cup yellow quinoa, cooked and cooled
• 1 each onion, diced
• 2 each carrot, diced
• 2 each granny smith apple, diced
• ¼ cup cherries, dry
• ¼ cup maple syrup
• 1 tsp cumin
• 1 tsp garlic, chop
• Salt and pepper to taste

1.     Place sliced zucchini on a sheet tray bake for 5 min. until soft in 350 deg oven.

2.     Sauté onion, celery, carrot and apple until soft then add to the cooked and cooled quinoa.

3.     Add cherries, garlic and syrup.

4.     Season.

5.     Place sliced, cooled zucchini on a sheet of plastic wrap overlapping the slices to form a base.

6.     Fill base sheet with quinoa mix and roll slices up wrapping in the plastic to seal into the roll with about a 2” diameter.

7.     Chill, cut into 2 “ pieces and heat to order.

8.     Serve over sautéed spinach with black berry compote.

Blackberry Compote

• 2 pint fresh blackberries
• 1 onion, caramelized
• ¼ cup raw sugar
• 1/3 cup 25 yr old balsamic
• Salt and pepper to taste

1.     Toss berries in the sugar to coat.

2.     Combine onions and berries, cook until soft.

3.     Add balsamic and reduce by 1/3.

4.     Cool, blend and strain.

If you don’t make this compote, you can sub with a simple balsamic reduction.  Maybe add some blackberry jam to it!

(Full disclosure:  Enchantment Resort provided media rates or my stay.)

Delicious Dish: Light and Flavorful Chicken Pot Pie

The man in your life is going to love this one!  Feel free to smirk during dinner as you watch him rave about this healthy dish.

The recipe comes from Martha Stewart’s “Everyday Food” magazines my cooking mentor Leslie gave me to serve as a quick and easy source for recipe.  I’ve found a few good ones thus far.  The problem is they’ve skimped on ingredients to save time and money.  So I’ve been amping them up simply with wine, veggies, and herbs.  Below is my version of her chicken pot pie.  It’s healthy and still easy with the additions.

The best thing about this recipe is that you can throw anything and everything you love inside the pie!

Ingredients:

• 1 or two bone-in, skin-on chicken breast halves (see addition notes below)
• 1 medium onion, finely chopped
• 4 carrots, peeled and sliced 1/4 inch thick
• 1/4 teaspoon dried thyme leaves
• 1/4 cup flour (I’ve used wheat and spelt)
• 2 1/2 cups of low fat milk
• 2 tablespoons fresh lemon juice
• Course salt, fresh ground pepper
• 3 tablespoons extra virgin olive oil

My additions:

• 3/4 carton sliced porcini mushrooms
• 1 bunch broccolini chopped
• 3 garlic cloves (sliced or chopped)
• White wine
• Available herbs (thyme, rosemary, oregano, etc)
• Garlic ‘n Herb Seasoning from Whole Foods
• Extra Virgin Olive Oil

Instructions:

• Take dough out of freezer or fridge so it warms to room temperature.
• Preheat oven at 400.
• Place chicken on a rimmed sheet, season with salt, pepper, chopped garlic, and any available herbs.  I like to make a little EVOO, herb, garlic mix and spread it UNDER the chicken skin.
• Roast about 20-30 min (temp is about 165).  Note: it’s not FULLY cooked. Let it cool and set aside.  When cool enough, shred the chicken. Note: I like making chicken ahead of time or day before and then whipping up the rest right before dinner.
• While chicken is roasting, heat 2 tablespoons EVOO in a large sauce pan over medium. Add carrots, onion, broccolini and thyme. Season with salt and pepper. Cook until carrots are crisp-tender, about 8-10 minutes.
• If you’re going to include mushrooms (which I highly recommend), sautee your mushrooms in a little EVOO in a small skillet.  Season with garlic, salt, pepper, and herb seasoning.  After about 3 minutes, add white wine and cover.  Let simmer until tender, but not totally cooked.

• In your veggie mix, now add flour and stir for 1 minute.  It will be clumpy.
• Add milk gradually, stirring until smooth.
• Cook veggies in milk, stirring occasionally, until mixture comes to a simmer and thickens.
• Remove from heat.  Add lemon juice, mushrooms, and shredded chicken.
• Pour filling into a pie plate.

• Stack phyllo on a work surface and use the rim of the pie plate to cut a circle.  Layer phyllo on top of filling, brushing every other layer with EVOO.  Press down on phyllo 1/2 inch from rim so phyllo fits inside plate.  If you’re using the artisan bread, simply stretch out and lay it on top.
• Bake until golden and bubbling, about 20-25 minutes.  Let cool for 15 minutes.

Pot Pie with Artisan Bread from Trader Joe’s

My mother dies for banana pudding.  If you’ve been with me for a while, you know that she uses the boxed version of just about everything and I stay as far from processed foods as possible.  So when she wanted to serve banana pudding for our gold party, I insisted on making it from scratch.

I found this unique recipe for banana creme pie from Bon Appetit on Epicurious and have made it three times in a month for several different occasions.  It’s been a unanimous hit!

My three experiences allowed me to play with the recipe.  Below the original is intact with my notes. I’ve made this as a pie, pudding in a bowl, and pudding in individual cups for a party.  All three worked beautifully.

Banana Creme Filling

• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups whipping cream
• 1 1/2 cups whole milk
• 3 large egg yolks
• 1/2 vanilla bean, split lengthwise OR 1/4 teaspoon of vanilla extract
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon vanilla extract

• 5 ripe bananas

This list will make one pie or  8 servings as pudding. If you’re going to make a pie, make crust first (see recipe below). I prefer it as pudding!

Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk (I combine the two beforehand), then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean or 1/4 teaspoon of vanilla extract. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and 1 teaspoon vanilla extract. Discard vanilla bean if you used it. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.

**MR NOTES:  Initially I thought the vanilla bean would make the pudding rich and more flavorful, but the opposite was true.  From now on I will just use vanilla extract while it’s still simmering.  While it’s simmering, make sure to whisk often so that it doesn’t stick to the bottom.  After you remove the custard from the heat it will thicken quickly so don’t overcook it.

Pie Crust

• 2 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/4 cup mashed banana
• 1/4 cup (1/2 stick) unsalted butter, melted

Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day.

With all of the cooking I’ve been doing recently, I’m a little burned out on the process of actually “cooking.” My eye drifted to my crock pot and I knew she was my answer. Unfortunately I only have one trusted pot roast recipe, and it’s not really summer friendly.

Then I turned on the Cooking Channel and was shocked to find both Kelsey’s Essentials and Rachel Ray’s Week in a Day were both focusing on slow cooking! I suffered through both annoying women (frustrating in their own unique ways) to watch them break it down.

Kelsey made a french dip sandwich with turkey breast instead of roast beef. I didn’t so much care about the sandwich as much as I did making a juicy turkey ahead of time without much effort. I’m guessing you don’t need as much butter as she suggests. I would also add some garlic to the butter.

CROCK POT HERB TURKEY

Ingredients

• 3 tablespoons unsalted butter, softened
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon chopped fresh rosemary
• Kosher salt and freshly cracked black pepper

• 1 large onion, roughly chopped
• 1/2 cup low-sodium chicken broth
• 3 tablespoons Worcestershire sauce
• 1 (3-pound) bone-in turkey breast

All you have to do:

1. In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.

2. Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker.

3. Sprinkle the turkey with salt and pepper. Spread half of the herb butter under the turkey skin and then slather the rest on top.

4. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F.

5. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker for dipping.

6. After the breast has rested, remove the skin and slice very thinly using a sharp knife.

RACHEL RAY’S BRAISED PORK

Serves 4

Ingredients

• 1 (4 to 5 pound) boneless pork shoulder
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons extra-virgin olive oil
• 2 onions, cut into wedges, root end attached
• 4 large cloves garlic, crushed
• 1 1/2 teaspoons chopped oregano leaves, half a palmful
• 2 red chiles, thinly sliced
• 4 bay leaves
• 1 (12-ounce) bottle Mexican beer
• 2 cups chicken stock
• 4 oranges, juiced about 2 cups

1. Preheat the oven to 325 degrees F. Cut veggies.

2. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.

3. Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.

4. Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer.

5. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.

You can eat it as is, or click here for her recipes that will show you how to spread this out for a week.

If you have a great crock pot recipe, please share it in the comments!

As promised, here’s the recipe for the salad.  It’s as light and delicious as it looks!

In search of an alternative green dish for dinner last night, I found this easy recipe on one of my favorite cooking blogs - Smitten Kitchen.

If you can, try to:

• Buy the asparagus at the farmer’s market (best in warm weather)
• Use a high grade olive oil
• Be patient when you’re peeling the asparagus
• Eat immediately

Ribbony Asparagus Salad with Lemon and Parmesan
From Smitten Kitchen inspired by the Union Square Cafe

There are no exact measurements in this recipe. Everything is to taste, so taste as you go along to make sure you’re getting all the Parmesan, nutty, and lemony flavors you want.

• 1/4 cup pine nuts or sliced almonds, toasted* and cooled
• 1 pound asparagus, rinsed
• 1 lemon, halved
• Olive oil
• Coarse salt
• Freshly ground black pepper
• 1 to 2 ounces Parmesan cheese

No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler (a Y-shaped peeler is easiest, but I’ve used a standard one successfully) to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. [Updated] Discard the tough ends once you’re done peeling. Gently pile your ribbons on a medium-sized serving platter.

Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. Toss gently and then use your peeler to shave curls of Parmesan right off the block, over the asparagus. Sprinkle with some toasted nuts. Repeat with remaining asparagus, a third of the remaining bundle at a time. Eat immediately.

* I toast mine in a single layer on a baking sheet at 350 for 5 to 10 minutes. It’s really important, especially with pine nuts, that you stay close and toss them frequently because they love to burn, but if you move them around a bit, you can get a wonderful, even coffee coffee color on them and an intensely nutty flavor. It makes even unfancy nuts taste amazing.

nutritionista:

Make It: Stress-Free Thanksgiving Menu

If you still haven’t nailed down your Thanksgiving menu, these recipes from Real Simple can fill any gaps without causing a nervous breakdown. The hands-on time for each recipe is no more than 25 minutes, meaning you can make most of them on Thanksgiving day without sacrificing time with friends and family.

Basic Roast Turkey
Hands-on time: 15 minutes
Total time: 4 hours (includes resting) 

Herb Stuffing
Hands-on time: 25 minutes
Total time: 1 hour 

Roast Butternut Squash Puree
Hands-on time: 20 minutes
Total time: 1.5 hours (includes cooling) 

Braised Fennel
Hands-on time: 10 minutes
Total time: 30 minutes 

Creamy Mashed Potatoes
Hands-on time: 20 minutes
Total time: 35 minutes 

Raw Cranberry Relish
Hands-on time: 10 minutes
Total time: 40 minutes (includes chilling) 

Tender Greens With Champagne Vinaigrette
Hands-on time: 20 minutes
Total time: 20 minutes

Chocolate Silk Pie
Hands-on time: 15 minutes
Total time: 3 hours, 15 minutes (includes chilling) 

Shortbread-Pecan Crust
Hands-on time: 5 minutes
Total time: 1 hour (includes cooling)