Cajun Alfredo with Smoke Sausage {recipe swap}

This was freaking delicious!  Just sitting at soccer practice flipping through Better Homes and Gardens and see an ad from Hillshire Farm thinking that I have all of these ingredients.  Score!

Recipe can be found here.

It really was so simple with major WOW factor.  

Annnddd...it's about as creative as I have been lately.  I hope to get back to my adventurous ways in the kitchen again soon and share with ya'll!

Thanks for visiting!

{This is not a sponsored post, just sharing the love}

Zucchini Pasta Saute {recipe swap}

It's been awhile since I've been in the kitchen, May went by in a flash.  It feels really good to be cooking again.

This is all over the internets, but here is my version of the paleo zucchini pasta.  It couldn't be easier to prepare and is tasty and filling.

Zucchini Pasta Saute

2 Large Zucchini, washed (not peeled)

2 Tablespoons olive oil

1 Teaspoon minced garlic

1/2 Cup of fresh, shredded parmesan cheese

With a box grater on its side, shred zucchini into large strips.  Heat the olive oil and garlic in a skillet and saute zucchini for 5-7 minutes, stirring often.  Season with salt and pepper and sprinkle with cheese.  

That's it...you have a healthy, summery side dish!

I served it with Cajun tilapia over a bed of baby spinach and a swath of caesar dressing.

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Grilled Peach and Gorgonzola Pizza {recipe swap}

Fun, delicious way to hide fruit from the kids! Using a Boboli crust and leftover chicken makes this a snap for week night meal.  

Grilled Peach and Gorgonzola Pizza w/a Balsamic Reduction

1 Boboli thin pizza crust

1 T Olive Oil

1/2 Cup of part-skim, shredded mozzarella

1 Cup of shredded chicken

1/3 Cup of Gorganzola crumbles

1 Medium peach, thinly sliced

1/2 Cup of Balsamic vinegar

Pizza Stone (optional)

Preheat oven to 450*

Place Boboli crust on pizza stone and lightly brush entire surface with olive oil (being especially generous around the crust).  

Grill peach slices on a hot grill, just long enough to get a char mark.  Once off the grill, slice into half moons.

Back to your crust.  Layer evenly with 1/2 of the mozzarella, chicken, gorgonzola and peach slices. Finish off with the remaining mozzarella.  Bake for 10 minutes, or until crust browns and the cheese bubbly.

While pizza is baking, place the balsamic vinegar in a small saucepan over med-high heat; stir and cook until reduced to about 2 tablespoons (about 5 minutes).  Drizzle reduction over pizza.

Cut pizza into wedges, serve with a crisp green salad and enjoy!

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Green + White Chef Salad {my favorite salads}

Green + White Chef Salad

{adapted from Martha Stewart}

Handful of mixed greens

Jack cheese, cut into matchsticks

Deli turkey, rolled and sliced

Egg whites, sliced

A dollop of spicy guacamole, optional

A sprinkle of bacon, optional

~The theme here is more of what you love, less of what you don't.  Feel free to add more veggies~

Assemble on plate

Dressing:

1 Lemon

1 Scallion

1/3 Reduced fat sour cream

2 Tablespoons Light Mayo

2 Tablespoons water

Fresh ground salt and pepper

Squeeze lemon in a small bowl.  Mince scallion and add to bowl; along with sour cream, mayo, water.  Whisk to combine, season with salt and pepper.  Cover and refrigerate for an hour.

Pour dressing onto assembled salad and top with a sprinkle of bacon. Serve.

This concludes my week of salad.  Click to see my other favorites...Nicoise-ish Salad, Grilled Chix Caesar Salad and Spinach Salad with Warm Onions and Crispy Salami.

Thanks for visiting!

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Spinach Salad w/Warm Onions and Crispy Salami {my favorite salads}

I am amazed how versatile red onion can be when warmed.  It takes on a new flavor profile and becomes sweet and very complimentary to salty meats such as bacon, prosciutto and salami.

So, continuing my week of salads I present the below recipe.  My husband gave up on the greens and had his on pasta, which he said was delicious as well....

Spinach Salad with Warm Onions and Crispy Salami

Adapted from Real Simple

2 Tablespoons olive oil

1/4 Pound salami (I used Genoa), cut into 1/2-inch pieces

2 Tablespoons red wine vinegar

1 Tablespoon Dijon mustard

1 Tablespoon honey

Kosher salt and black pepper, to taste

1/2 Red onion, sliced into rounds

2 Bunches of spinach, stems removed (about 8 cups)

4 Hard-boiled eggs (optional)

Heat 1T of the oil in a medium skillet over medium heat.  Add the salami and cook, stirring occasionally, until browned, about 5 minutes.  Transfer to a paper towel-lined plate.  

Add the vinegar, mustard, honey, remaining oil and a twist of salt and pepper to the skillet.  Whisk to combine.  Add the onion and cook, stirring, until it begins to soften, about 5 minutes.  Stir in the salami.

Divide the spinach among four plates and spoon the onion/salami mixture over the top of each plate.  Serve with the eggs, if desired.

Or, spoon over pasta...

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