Breakfast Burrito

This year we are home for the February vacation and enjoying getting a few things done around the house. Since I have the kids (all day!!!) I have been looking for some different breakfast and lunch options. Options that hopefully, that they will help prepare.

We are big lover's of burritos in my family so when I saw this recipe on Martha Stewart's website I decided to give it a try. It was met with a thumbs up from the kids...and the grown-ups.

Photo & recipe scans via Martha Stewart

Omelet Burrito with Jack Cheese and Salsa

serves 1

1 tablespoon butter

3 large eggs

Salt and freshly ground black pepper

1/2 cup grated Monterey Jack cheese (I used 1/4 cup)

1/2 cup tomato salsa (fresh is the best)

Several sprigs cilantro

1 12-inch flour tortilla

Avocado slices, optional

Heat butter in a 10-inch nonstick skillet over medium heat.

Whisk eggs, and season with a pinch of salt and pepper. Pour into pan; cook, whisking constantly and shaking pan vigorously until eggs begin to set but are still quite loose. Stop whisking; continue to cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Sprinkle cheese over eggs; spoon salsa down center of eggs. Reduce heat; let stand until cheese is completely melted. Scatter cilantro over filling.

Slide omelet out of pan, centering it over tortilla. Roll up tortilla, burrito style, and serve with avocado slices on the side.

Weekend Fiesta!

A weather warm up is a welcomed thing.

It has sent my mind South of the Border for a dinner party we are hosting this weekend.

South of the Border Menu

Crunchy Slaw Salad with Oranges

Cuban Black Beans

Mexican Frittata

Homemade Salsa and Guacamole

Sangria

I have posted the Cuban Black Beans and will post the other recipes next week.

These black beans are great and can be served as a side dish with many foods.

You could serve alongside grilled chicken or fish, as a filler in a burrito, alongside scrambled eggs or simply served over spanish rice.

Cuban Black Beans

1 pound dried black beans, picked over and rinsed

1 green bell pepper, quartered lengthwise

2 bay leaves

1/2 cup plus 2 tablespoons olive oil

1 red, 1 green and 1 yellow pepper, minced

1 large white onion, minced

1 tablespoon ground cumin

1 tablespoon oregano

1/2 cup minced garlic

1/4 cup tomato paste

Salt

Put the black beans, quartered green pepper and bay leaves in a large saucepan add 8 cups of water. Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan and cook, stirring occasionally, until the beans are tender, about 2 1/2 hours. Remove and discard the green pieces and bay leaves.

Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the minced bell peppers and onion and cook over moderate heat until softened. Stir in the cumin and oregano. In a small saucepan, cook the garlic in the remaining 1/2 cup of olive oil over moderately low heat until golden brown.

When the beans are tender, add the sautéed pepper mixture, the garlic in its oil and the tomato paste. Season with salt and simmer gently for 5 minutes to blend the flavors. Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.

Curried Chicken Salad

Curried Chicken Salad

serves 6

4 cups cooked and shredded chicken

1 lemon, juiced

Salt and pepper

2 stalks of celery, finely diced

3 scallions, washed, trimmed and finely chopped

1/4 cup fresh parsley, minced

2 cups, seedless red grapes, halved and quartered

1 apple, finely diced

1/2 cup toasted pecans, chopped

Curry dressing

1 1/2 tsp. curry powder

2 tbsp. mayonnaise

1/4 cup Major Grey’s mango chutney

1/4 cup extra virgin olive oil

juice of 1/2 lemon

salt and pepper

In a large bowl, combine the chicken with the celery, scallions, parsley, grapes and apples. Make the dressing by combining all the dressing ingredients in a small bowl. Add the dressing to the chicken salad and mix well to combine. Top with the toasted nuts.

Mediterranean Quinoa Dinner

• Another quick and easy dinner that can be made with leftover chicken or chickpeas. I like to serve this room temperature on a bed of lettuce.
• 
  
• Mediterranean Quinoa Dinner
• 
  
• 2 cups chicken or vegetable broth
• 1 clove garlic, smashed
• 1 cup uncooked quinoa, rinsed well
• 2 large cooked chicken breasts - cut into bite size pieces or 1 Rotisserie chicken meat pulled or 1 15-ounce can chickpeas, drained and rinsed
• 1 large red onion, diced
• 1 large green bell pepper, diced
• 1/2 cup chopped kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives or scallions
• 2/3 cup fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1/4 cup olive oil
• 
  
• Bring the broth and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
• 
  
• Gently stir the chicken or chickpeas, onion, bell pepper, olives, feta cheese, parsley and chives into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Three seats left!

WINTER GROUP CLEANSE!

I have three seats left in my winter group cleanse.

If you would like to join or you know somebody who could use a tune-up, please contact me.

Saturday, February 26th 9:00-11:00am

and

Saturday, March 12th 9:00-11:00am

$125.00

includes: (2) 2-hour workshops

cleanse information booklet

2 week menu plan

over 25 delicious, easy recipes

This program is not a fast.

You will not feel hungry or deprived.

Nor is it taking vitamins or expensive supplements.

This cleanse is 100% whole foods based. The meals you eat are fresh, easy and delicious!

"Sara's cleanse program is thorough and complete. It is amazing in its simplicity and effectiveness It has been so beneficial to my health and wellness."

CD, Falmouth, ME

Don't miss out!

Call 207-846-1162 x.6

Cilantro Pesto

It's all in the details...

This is one of those condiments that can make an otherwise boring dish come to life.

I serve this on quesadillas, tacos, black bean soup and even on top of rice.

Let us know what you try it on!

Cilantro Pesto

1 medium clove of garlic

1/3 cup fresh cilantro

1/3 cup extra virgin olive oil

pinch of salt

Combine the garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil. Season with salt.

Easy Pasta Dinner

I hope you all had a wonderful weekend!

It feels as though it may be warming up. I guess it is all relative though...

Seasonal foods are scarce this time of year, so I have been trying to find recipes that still taste amazing and do not require produce that is shipped from half-way across the globe.

I am able to find local arugula and parmesan cheese so this one is a hit in my book.

I hope you enjoy!

Ravioli with Arugula & Pecorino

Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.

• 1 pound fresh or frozen cheese ravioli, preferably whole-wheat
• 1 large clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil
• 2 large shallots, sliced
• 3 tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard
• Freshly ground pepper to taste
• 6 cups arugula
• 1/2 cup shaved Pecorino Romano or Parmesan cheese

1. Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 9 minutes or according to package directions.
2. Meanwhile, mash garlic and salt into a paste with the side of a chef’s knife or back of a spoon. Heat oil in a small skillet over medium heat. Add the garlic paste and shallots and cook, stirring often, until just starting to brown, 2 to 3 minutes. Stir in vinegar, mustard and pepper; remove from the heat.
3. Drain the ravioli well. Place in a large bowl and toss with arugula and the dressing. Serve sprinkled with cheese.

Seven Layer Super Bowl Dip

I will be celebrating and entertaining this Sunday.

Only my reason for celebrating may be different than those of all you football fans.

You see, I celebrate on Sunday because it marks the end of football season which also means the return of my husband. I honestly have never really understood watching (and screaming) at the TV for four hours or wearing team colors for good luck.

Two years ago, I became even more aware of my dislike for football when I had to cut down four trees, that's right, four trees in my backyard so that our satellite reception was acceptable for the NFL package.

I do, however, always appreciate a reason to entertain, so I look forward to Sunday.

And I will be secretly toasting to the end of the season at half-time...

Seven Layer Bean Dip

1 (15-ounce) can refried beans

2 tablespoons hot sauce

Extra-virgin olive oil, for drizzling

4 scallions, cut into 1 inch pieces

1 (16 to 18 ounce) jar green chili or tomatillo salsa

2 tablespoons chopped cilantro, a palm full, chopped

1 (15-ounce) can black beans

2 teaspoons ground cumin, 2/3 palm full

1 (16 to 18 ounce) jar chipotle salsa

2 cups sour cream

1 lime, zested and juiced

2 ripe avocados

2 cloves garlic, finely chopped

1 lemon, juiced

1 jalapeno, seeded and finely chopped

Salt

2 plum tomatoes, diced

Pimiento stuffed jumbo Spanish olives, chopped

Tortilla chips, buy 2 sacks in 2 different colors/varieties

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

recipe courtesy of Rachel Ray

Winter, I am over you.

Ok, the first few snow storms were beautiful and certainly inspired me to make soup after soup.

But let's get real here. My kids have not had a full week of school since the New Year...

Here is my plan to beat the Winter blue's- make food from the places you would most like to be at this very moment. First on my list, the Mediterranean. Who would not like to be basking in the sun and soaking up fruity olive oil with freshly baked bread while sipping a crisp white wine seaside?

Until I reach my vacation destination, I will have to settle for making this delicious potato salad.

Serve alongside grilled chicken and a garden salad and enjoy your mini-vacation.

Mediterranean Potato Salad

serves 4-6

2 pounds baby red or white potatoes

1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary

2 tbsp. chopped fresh parsley

4 ounces crumbled feta cheese

1/4 cup Kalamata olives, pitted and chopped

Salt and pepper to taste

Lemon Dressing

1/3 cup extra virgin olive oil

1/3 cup freshly squeezed lemon juice

2 cloves garlic, peeled

Pinch of salt and freshly ground pepper

Bring a large pot of salted water to a boil. Cut the potatoes in half (do not peel) and boil for about 12 minutes or until tender. Remove from the heat and drain. While still warm, place in a large bowl and toss with the rosemary, parsley, feta and Kalamata olives. To make the dressing, combine the olive oil, lemon juice, garlic cloves, pepper and a pinch of salt in the blender or food processor and blend to combine. Taste to determine if it needs more salt, pepper or a touch of honey to mellow the tang. Toss the potato salad with enough dressing to coat.