Month: May 2019

Homemade Ranch Dressing

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So yesterday I made my own Ranch dressing. I’m sort of embarrassed to admit that I have never done this before. It seems like such a basic foodie thing to do — make your own Ranch. But I’m more of a vinaigrette kind of girl, which you can check out here, so this was indeed a first for me.

The biggest difference between my dressing and others is that instead of mayo, sour cream, and buttermilk (roughly 540 calories for half a cup of a typical recipe), I use nothing but Greek yogurt and a little whole milk for thinning (about 100 calories for that same half of a cup). Fewer calories, less fat, and a boost of protein = YES.

Making it was super easy, and I totally winged it (wung it? wang it? Fun with words, LOL.) What does that mean? I didn’t measure anything. I just dumped how much I wanted into a bowl and seasoned it ’til it tasted right. I encourage the same for you. But, if you’re jonesing for some real measurements, I’ll do my best to accommodate…

Homemade Ranch Dressing

  • ½ cup Greek yogurt
  • 2-4 tablespoons whole milk, depending on desired consistency
  • ½ teaspoon each of: onion powder, garlic powder, salt, pepper
  • 1 tablespoon each of: freshly chopped parsley and chives
  • 1-3 tablespoons lemon juice, preferably fresh

Whisk together yogurt, milk, and spices until smooth. Add lemon juice and and whisk again. Tweak as needed to gain desired flavor and consistency.

I put this on a salad made of arugula, grilled chicken, turkey bacon, and red and green peppers. So amazing. I also used some with dinner for dipping jalapeño poppers. The first thing The Man said was “It’s definitely Ranch flavored, but it’s not as heavy.” Bingo! Mission accomplished.

Penne with Creamy Cashew Pesto

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Sometimes you just want to do something different. Special. Over the top. I can’t think of a better time to do that than on Mother’s Day! I mean, really. The woman wiped your butt. I’d say she deserves a bouquet and a whole lot more! A wonderful friend of mine at Judy’s Wellness Café recently introduced me to cashew milk. (plug plug, great site) We started talking about different things you could do with it, and that’s when it hit me: cashew pesto. My wheels started turning and the next thing you know, I was whipping up something I’d never tried before: a fresh and vibrant pesto made with cashew cream rather than pine nuts. I knew immediately that this would make for a really nice Mother’s Day lunch!

Cashew milk on it’s own is pretty easy to make. It doesn’t require all the extra straining that almond milk does. It DOES, however, require a minimum of 4 hours prep time for soaking, so bear that in mind if you decide to make this. Easiest thing to do is soak the cashews overnight, that way they’re all ready for the next day. It’s worth the wait, because cashew milk has a pretty impressive repertoire. As a general rule, you use a 3-to-1 water-to-cashew ratio. From there, make it into a smoothie with fruit, add more water and use as a creamer in your coffee or tea, or use less water and make a cream for sauces and the like. And that’s where my idea was born…

Penne with Creamy Cashew Pesto

First, prepare your cashews. You will need raw cashews that have not been roasted or salted. Soak them in water, enough to cover them, for at least 4 hours. The cashews will swell a little and get softer. Drain and rinse, and get ready to make some yum.

For this recipe, I soaked and drained 1 cup of cashews and then blended them with 1 cup of water. You will have leftover cream that you can save for something else!

  • 2 cups basil, torn
  • ½ cup cashew cream
  • ½ cup Parmesan, shredded
  • 2-3 cloves garlic
  • ¼ cup olive oil
  • 2 teaspoons white wine
  • 2-3 chicken breasts
  • whole wheat penne pasta
  • salt & pepper, to taste
  • extra basil for garnish

Go ahead and season your chicken breasts and get them on the grill. Flip as you go along, cooking them thoroughly. Try to get some pretty grill marks on them, too. Go ahead and show off for Mom.

While your chicken is cooking, bring a pot of water to boil. Don’t forget to salt the water so your pasta isn’t bland. Meanwhile, once your cashew cream is ready, combine it in a blender or food processor with the basil, Parmesan, garlic, olive oil, white wine, salt and pepper. Blend until smooth, tweaking as needed.

As if you needed another reason:

Cashews have been shown to reduce blood pressure
and raise “good” cholesterol levels.

Cook the penne al dente. It’s really the only acceptable way, plus it’s fun to say.

Check on your pesto. It may have thickened up a little. If so, add a touch more olive oil and blend. Once your pasta is ready, drain it and toss it with the pesto sauce. Serve with sliced chicken, garnish with Parm and basil, and voilà! Lunch is served!

Food so good you could slap yo’ mama. But you better not! It’s Mother’s Day, after all!

For more cashew and cashew milk info and tips, CLICK HERE!

Italian Stuffed Peppers on Cinco de Mayo?

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As you are probably well aware by now, Sunday is May 5th, better known as Cinco de Mayo. Time for a fiesta!! 🎉 While it’s reportedly a minor holiday in Mexico, here in the U.S., Mexcian restaurants are going to make a KILLING this weekend! So naturally, I wanted to post a really good Mexican-style recipe.

And that’s when I realized I didn’t exactly have many, LOL. What a fiesta fail! I know a few festive items that I make on the regular at my house: tacos, chips and salsa, guacamole, and stuffed peppers. But all of those seem so typical, so I thought I might mix it up a little for ya. Let’s live on the edge! How about Italian Stuffed Peppers on Cinco de Mayo?

Italian Stuffed Peppers

  • 4 medium red peppers
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 pound ground turkey
  • 2-3 roma tomatoes, diced
  • 1 cup kale leaves, finely chopped (optional)
  • basil, oregano, garlic, salt, pepper, all to taste
  • dash of red pepper flakes (optional)
  • ¼ cup grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • 1 cup brown rice

Go ahead and get your rice going. Rice takes forever. Brown rice is even worse, but I think the flavor is better for this, plus it’s healthier.

Preheat oven to 400°. Cut off the top of your peppers and keep it beside the pepper you cut it from. You’ll need to match them back up later. Clean out the peppers and set them aside.

In a sauce pan, sauté the red onion in olive oil until translucent. Add ground turkey, tomatoes, kale, and seasonings. Cook thoroughly, then stir in the Parmesan and the rice and stir until fully blended. Fill your peppers about ¾ full with the turkey mixture, then top with Mozzarella cheese. I like to add a little extra sprinkle of salt, basil, and oregano on top of the cheese as well.

Cover the peppers with their matching tops and place in a baking dish just big enough to keep them standing upright. Bake for about 30 minutes, or until peppers are tender. You can serve these with black beans or rice or just eat them by themselves. So, so good!

If that is just not cutting it for you, and you really want something more Mexican-like, then take a look at this oldie but goodie:

CHICKEN TORTILLA SOUP

Or, for a snack with a Mexican twist, try adding cilantro leaves to your apple slices. It’s pretty tasty!

No matter what you decide to do, have a great time this weekend, and have a margarita for me! 🍹