If you’re in the mood for something similar to a comforting lasagna but are watching your carbs, this beef and zucchini casserole is the answer! The three layers – ground beef and tomato mixture, sliced zucchini, and shredded mozzarella, simplifies dinner without compromising on flavor or comforting texture. Serve it as a standalone meal or combine forces with a light salad, roasted veggies, or garlic bread – if you dare!

What is ground beef and zucchini casserole?

This layered zucchini ground beef casserole is a hearty, low-carb alternative to traditional pasta-based bakes. In this recipe, the zucchini rounds take the place of lasagna sheets, adding structure and creating tender, flavorful layers that soak up the rich beef and tomato mixture. Using drained diced tomatoes keeps the casserole from becoming watery, while a topping of mozzarella melts into a golden, bubbly crust.

The post Ground Beef and Zucchini Casserole appeared first on Reluctant Entertainer.

Serve this cheese and pickle sandwich with your favorite sandwich sides – from crispy potato fries, crunchy coleslaw, and creamy cold pasta salad. Whether you’re interested in trying out an internet sensation or crave a sandwich without the carb crash, this is the sandwich you’ll want to make again and again.

What is a Viral Pickle Sandwich?

A viral pickle sandwich is exactly what it sounds like – a sandwich where large pickles and melty cheese replace the bread! It first took off on TikTok and Instagram as a low-carb, crunchy, and quirky alternative to traditional sandwiches, and you’ll see why – they’re crave-worthy good!

The post  Viral Pickle Sandwich appeared first on Reluctant Entertainer.

Oh I love a good slow cooker soup recipe, especially during busy times or the holidays, when you have out of town guests coming. This chicken soup is made with simple ingredients, and it’s another great Skinnytaste recipe! It has amazing flavors, light and healthy!

Slow Cooker Chicken Enchilada Soup

It’s great to get a main dish recipe cooking in the slow cooker early in the morning, and know that you’ll have a tasty dinner ready to serve in the evening. That is why I love crock pot recipes, especially soup in the wintertime.

The post Slow Cooker Chicken Enchilada Soup appeared first on Reluctant Entertainer.

I love a good soup recipe, especially when it involves chicken meatballs! This Italian Wedding Soup is a hearty, classic soup made on the stovetop! Made with the most perfectly tender, juicy, chicken meatballs, the flavor is hearty and comforting. Not to mention, this recipe is great for hosting!

Chicken Meatballs in Soup

The Chicken Meatballs in Soup, with the kale and sweet potatoes, make this meal very healthy and delicious to serve for fall and holiday entertaining. We love to set out a big pot for “soup night” along with hot crunchy bread and an Arugula Pear Salad. The chicken meatballs are really the star of this soup recipe!

Why I love this recipe

• It’s healthy!
• You can replace the ground chicken for ground turkey.
• It comes together quickly for the perfect weeknight meal.
• Always a hit for a potluck, or a “soup night” gathering.

Gather these ingredients

First comes the easy chicken meatballs. You can replace the ground chicken for ground turkey. The dried spices really make these little meatballs!

Chicken Meatballs:

• Ground chicken
• Spices: Oregano + dried marjoram + dried thyme + dried basil + dried rosemary + paprika
• Fresh rosemary + parsley
• Black pepper
• Fennel seeds
• Salt
• Garlic powder
• Egg
• Olive oil

What is Italian Wedding Soup made of?

A typical Wedding Soup consists of green vegetables (usually endive and escarole or cabbage, lettuce, kale, and/or spinach) and meat (usually meatballs and/or sausage). We made our soup with chicken meatballs containing Italian parsley and Parmesan cheese,) in a clear, chicken-based broth.

Gather these ingredients to make the soup

• Chicken meatballs
• Garlic
• Sweet potatoes
• Kosher salt
• White onion
• Red pepper flakes
• Dry white whine
• Cannellini (white kidney) beans
• Fresh spinach
• Chicken broth
• Parmesan cheese
• Fresh herbs

How to make Italian Wedding Soup with Chicken Meatballs

Make the meatballs:

This can be done ahead of time, and after baking, you can even freeze them so they are ready to make the soup. 

Next, you add the ingredients together with a chicken broth and white wine, to make a hearty soup. 

Delicious broth with veggies and meatballs and Parmesan cheese? You can’t go wrong.

1. Over medium-low heat add olive oil and heat until shimmery. Add onions, sweet potato, chili flakes, garlic, and salt and pepper to taste. Cook until ingredients are tender and aromatics are translucent.
2. When aromatics are cooked down, add the white wine, and scrape the brown bits at the bottom of the skillet. Add in the chicken stock and water. Bring to a boil, then reduce to a simmer. Salt and pepper to taste, and make sure sweet potatoes are tender.
3. Add the beans and meatballs to the broth and simmer some more. Finally, add the spinach and stir until leaves are wilted. Serve with fresh herbs and freshly shaven cheese.

Tips and substitutions:

• This is a low-cal chicken meatballs recipe with lots of veggies.
• Swap out the ground chicken for ground turkey, beef, or ground sausage.
• Pack it full of other veggies, like endive and escarole or cabbage or lettuce.
• Use regular kidney beans (in place of the white ones).
• Make ahead! This soup is easy to make the day before if you need to.
• It’s perfect for a potluck or gathering, a Friendsgiving meal, or even the day after Thanksgiving. So many options.

Serving

• This soup is popular served as an appetizer in small bowls.
• It’s also a great well-balanced meal that can be served as a main dish with salad and bread.
• Make ahead and bring to a potluck. Bring it in the slow cooker if you need to keep it warm.
• Add toppings like various kinds of Parmesan cheese and fresh herbs for toppings. 

Delicious served as leftovers. Keep in the fridge covered for 2-4 days!

Be sure to check out these other chicken soup recipes!

• Chicken Bacon Sweet Potato Soup
• Italian Minestrone Soup
• Slow Cooker White Bean Basil Chicken Soup
• Elbow Macaroni Chicken Noodle Soup
• Slow Cooker Chicken Enchilada Soup

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Chicken Meatballs in the Soup

Enjoy a warm bowl of Italian Wedding Soup, with chicken meatballs in the soup recipe, along with sweet potato, kale, beans and warm spices.

Course Soup

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 347kcal

Author Sandy Coughlin

Ingredients

For the Meatballs:

• 2 lb ground chicken
• 2 tsp dried oregano
• 2 tsp dried marjoram
• 2 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried rosemary or 1 tsp fresh
• 2 tsp dried parsley
• 1 ½ tsp black pepper
• 1 tsp fennel seeds
• 1 tsp paprika
• 2 tsp salt
• 2 tsp garlic powder
• 1 egg beaten
• 6 Tbsp extra-virgin olive oil divided

For the Soup:

• 4 garlic cloves minced
• 2 medium sweet potatoes cut into 3/4’’ cubes
• Kosher salt to taste
• 1 large white onion coarsely chopped
• ½ tsp crushed red pepper flakes
• ½ cup dry white wine
• 1 15-oz can cannellini (white kidney) beans
• 3 handfuls spinach
• 4 cups chicken broth
• 1 cup water
• Parmesan to garnish
• Fresh herbs

Instructions

Make the meatballs:

• In a large mixing bowl, combine the meat and spices listed for the meatballs. Mix gently, just until combined, then portion out into 1 1/2’’ to 2 ‘’ thick meatballs onto wax paper.
• In a large pot, coat the bottom with a thin layer of olive oil, and heat over medium-high. When oil is hot, add the meatballs and brown each side—4-5 minutes per side. When meatballs are cooked and browned (the meat will not be as glossy as red meats that render more fat, but that’s okay!), turn off heat and remove from the pan. Repeat for any remaining meatballs. If the pan is black and crusty on the bottom, deglaze with water, and rinse before cooking onions and garlic.

Make the soup:

• Over medium-low heat in the same pan, add 4 Tbsp more olive oil and heat until shimmery. Add onions, sweet potato, chili flakes, garlic, and salt and pepper to taste. Cook until ingredients are tender and aromatics are translucent—10-12 minutes.
• When aromatics are cooked down, add the white wine, and scrape the brown bits at the bottom of the skillet. Add in the chicken stock and water. Bring to a boil, then reduce to a simmer for 15 minutes. Salt and pepper to taste, and make sure sweet potatoes are tender.
• Add the beans and meatballs to the broth and simmer for another 15 minutes. Finally, add the spinach and stir until leaves are wilted. Serve with fresh herbs and freshly shaven cheese. Enjoy!

Notes

This recipe has been updated with new text from October 2019, but the recipe is unchanged.

Nutrition

Calories: 347kcal | Carbohydrates: 16g | Protein: 23g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 1131mg | Potassium: 889mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8268IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg

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I love quiche, and this crustless tomato pie is just as delightful. The combination of ingredients is so delicious, and it’s incredibly easy to make. Impressive, too—it’s one of our favorite summer dishes! Most pies have a crust, but this tomato pie recipe creates its own, a gluten-free recipe without a traditional pie crust.

Crustless Tomato Pie

Crustless Tomato Pie is one of my favorites. Made with eggs, bacon, and fresh garden tomatoes, the flavors truly pop. Fresh ingredients make all the difference.

Heirloom tomatoes take me back to our old garden in Medford, Oregon, where we grew more tomatoes than we could handle in 12 raised beds. This was always a go-to recipe to share with friends and neighbors, a fun, seasonal recipe to whip up.

Why I love this recipe

• This Crustless Tomato Pie recipe is gluten free!
• Using simple ingredients, you can use whatever cheese you have on hand.
• Serve this pie for weekend dinner or Sunday brunch or a light lunch.

Gather these ingredients

• Nonstick cooking spray – or oil for the pie pan
• Fresh Tomatoes: juicy, heirloom are the best
• Kosher salt
• Monterey Jack cheese – shredded
• Sharp White Cheddar cheese – shredded
• Mayonnaise – we use Best Foods
• Eggs
• Garlic
• Ground black pepper
• Scallions
• Bacon – cooked and crumbled
• Fresh basil

How to make Crustless Tomato Pie

1. Preheat the oven to 375°F. Spray a deep pie pan with cooking spray or brush with olive oil. Set aside.
2. Cook the bacon (or bake it while preparing the rest of the dish). Place on paper towels and set aside.
3. Slice the tomatoes into 1/4 to 1/3-inch slices. Discard the tops.
4. Line a rimmed baking sheet or cutting board with paper towels. Generously salt both sides of the tomato slices and place them on the prepared sheet to drain for 30 minutes.
5. Blot the tomatoes well with dry paper towels to remove excess moisture. [Don’t skip this step!]
6. Combine 1 cup Monterey Jack, 1 cup Sharp Cheddar, mayonnaise, eggs, garlic, and black pepper in a small bowl. Stir gently.
7. Spread about 1/3 cup of the egg mixture on the bottom of the prepared baking dish.
8. Layer 1/3 of the tomatoes over the egg mixture, slightly overlapping.
9. Spread half of the remaining egg mixture over the tomatoes. Sprinkle half of the scallions, bacon, and torn basil leaves evenly.
10. Layer a second layer of tomatoes, followed by the remaining cheese, scallions, bacon, and basil.
11. Top with the remaining tomatoes and sprinkle with the last of the shredded cheese.
12. Bake for 40-45 minutes, until the cheese is lightly browned. Let sit for 30 minutes before cutting into wedges. Enjoy!

How do you know when the pie is done?

You’ll know your pie is cooked when it is golden brown and puffy on top. The center could still be a bit jiggly, but the sides will be firmer. If in doubt, insert a knife into the center, and it should come out damp but not gooey with egg.

Tips & substitutions

• Don’t skip the process of removing the moisture from the tomatoes. This will ensure the pie to not be too soggy. 
• Depending on the size of the tomatoes, you may need to cut the 5 down to 4. You don’t want the pie to be too juicy!
• No gruyere cheese or Sharp Cheddar cheese? No problem! Other cheese to use in Tomato Pie is Swiss cheese, Jarlsberg, or your favorite cheese.
• You can use sour cream in place of mayonnaise in this recipe.
• The longer you let the pie sit after baking, the more it will harden up. [If you choose to eat it right out of the oven, it will be a bit runnier.]

Serving suggestions

Wondering what to serve with Tomato Pie? I love serving it with other morning favorites like sausage, more bacon, and a seasonal fruit salad. It also is perfect for dinner with a light green salad or fruit salad.

Storage

Store any leftover pie in the fridge in an airtight container for 3-4 days. With all of the juicy tomatoes in this recipe, we do not recommend freezing it.

Check out these awesome egg recipes while you’re here

• Bacon & Gruyere Crustless Quiche
• Crustless Quiche Lorraine 
• Mini Quich Recipe
• Quiche Florentine

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Crustless Tomato Pie

Crustless Tomato Pie is simply delicious and gluten-free. With juicy tomatoes, cheese, eggs, and bacon, it’s perfectly baked in a pie pan.

Course Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

resting time 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6

Calories 433kcal

Author Sandy Coughlin

Ingredients

• Nonstick cooking spray – or oil for the pie pan
• 5 medium tomatoes sliced and prepared (below)
• Kosher salt
• 1 ¼ cup shredded Monterey Jack cheese divided
• 1 ¼ cup shredded Sharp White Cheddar cheese divided
• ½ cup mayonnaise we use Best Foods
• 3 large eggs
• 4 cloves garlic – minced
• Freshly ground black pepper
• 5-6 scallions white and light green part only, finely chopped
• ¾ cup cooked crumbled bacon
• 2 sprigs fresh basil torn into pieces

Instructions

• Preheat the oven to 375 degrees. Spray a deep pie pan with cooking spray or brush with olive oil. Set aside.
• Cook the bacon (or bake it while preparing the rest of the dish), and place on paper towels; set aside.
• Slice the tomatoes into approximately ¼ to ⅓-inch slices; toss (don't use) the tops.
• Line a rimmed baking sheet or a large cutting board with two layers of paper towels or a thick, clean kitchen towel. Generously salt both sides of the tomatoes then place on the prepared baking sheet to drain for approximately 30 minutes, if not longer.
• Place dry paper towels or a clean, dry kitchen towel over the tomatoes and blot with a gentle pressure to remove the moisture from the tomatoes.
• In a small bowl, combine 1 cup of the Monterey Jack, 1 cup of the Sharp white cheddar, mayonnaise, eggs, garlic and black pepper and gently stir together.
• Spread approximately ⅓ cup of the cheese mixture on the bottom of the prepared baking dish.
• Layer ⅓ of the tomatoes over the cheese combination, slightly overlapping the tomatoes.
• Spread half of the remaining cheese mixture over the first layer of tomatoes. Sprinkle half of the scallions, half of the crumbled bacon, and tear the leaves from one sprig of the basil into pieces and distribute evenly.
• Place a second layer of tomatoes over the cheese/scallions/basil followed by the remaining cheese, scallions, bacon, and basil.
• Top with the remaining tomatoes and sprinkle with the remaining cheese.
• Bake for 40-45 minutes or until the cheese is lightly browned. Allow to sit for 20-30 minutes before cutting into wedges for serving (so the eggs are set). Enjoy!

Nutrition

Calories: 433kcal | Carbohydrates: 7g | Protein: 20g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 689mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1507IU | Vitamin C: 17mg | Calcium: 378mg | Iron: 1mg

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I love a good chili for falltime. This Healthy Pumpkin Chili recipe not only makes the house smell so good, it’s everyone’s favorite served with a variety of toppings. It’s savory, and an easy weeknight meal that you’ll make over and over for your family or friends. My favorite way to serve chili? On an Chili Charcuterie Board.

Healthy Pumpkin Chili Recipe

A simple recipe to make for fall is a big pot of chili. It’s one of the easiest meals you can make, and perfect for a “fall flavor” is to add pumpkin. Why is this healthy? This chili is packed with wholesome ingredients like veggies, beans, and a lean protein.

Try adding in cooked chunks of fresh pumpkin, like you would chunks of squash. It’s delish!

Also, if you’re looking for a comfort dish to serve your family (or last-minute guests?), then give our chili a try!

The post Healthy Pumpkin Chili Recipe appeared first on Reluctant Entertainer.

Oh, I love a good trail mix recipe. This Trail Mix without raisins is my favorite (because it doesn’t have raisins – ha). I’m not a big raisin fan, so in place, we use dried cranberries. Oh so good. This recipe is also a trail mix without peanuts. With raw pecans, almonds, and walnuts with dried bananas, cranberries, and sunfowers seeds, we feel this is the best combo for the perfect bite.

Trail Mix without raisins

Trail mix without raisins is a mix of nuts, seeds, and dried fruit. You can also add chocolate (chips) if you prefer. The beneficial nutrients that your body needs to support a long hike is important to nourish it with the right foods and snacks.

We don’t really recommend what diet for each individiual to be on, but we do recommend this awesome snack. In the past we called it “Abby’s Hit the Trail Mix” because our daughter was the one who came up with this recipe.

Why I love this recipe

• Make a big batch and put into smaller portions.
• You can freeze the smaller portions and grab them as you need them from the freezer.
• Super healthy – grab and go for the perfect hiking snack.
• It’s always more affordable when you make your own trail mix.

Gather these ingredients

• Raw almonds
• Raw walnuts
• Whole pecans (also raw)
• Dried salted sunflower seeds
• Sweetened banana chips
• Dried cranberries

How do you make Trail with without raisins?

1. Mix all ingredients together in an epic bowl.
2. Divide 1 cup portions into small ziploc bags.
3. Store in the cupboard or you can freeze the individual servings.

Tips and substitutions:

• Nuts: you can use your favorite nuts for this recipe.
• In place of the dried cranberries, you can use other dried fruit like raisins, blueberries, strawberries, etc.
• We love to add chocolate chips or cocoa nubs. Delish!
• Stretch it out by adding more nuts, chocolate, and dried fruit. Double the recipe.
• This is fun to make and set out for Game Day – a healthy option for people who do not want chips.
• It’s always more affordable when you make your own trail mix. We usually buy all the ingredients at Trader Joe’s.

How do you store Trail Mix?

We either store in a big tub (with airtight lid) or we put in individual servings (small freezer bags) and freeze. You don’t even have to freeze the small bags. You can prepare them and just have them ready for a “grab and go” snack.

More snacks you may want to try while you are here:

• Almond Butter Pretzel Popcorn
• Frozen Peanut Butter Banana Bites
• Apple Fritter Bites
• Baked Cheesy Zucchini Bites
• No Bake Peanut Butter Energy Bites

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Trail Mix without Raisins

Abby's Hit The Trail Mix is the perfect Trail Mix without Raisins, an easy recipe made with 6 ingredients. Store in individual small bags. It's healthy, crunchy, and perfect for hitting the trail or any outdoor activity, or a great snack for Game Day!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 192kcal

Author Sandy Coughlin

Ingredients

• 1 cup raw almonds
• 1 cup raw walnuts
• 1 cup raw pecans
• ½ cup dried salted sunflower seeds
• ½ cup sweetened banana chips
• ½ cup dried cranberries

Instructions

• Mix all ingredients together in a large bowl.
• Divide 1 cup portions into small ziploc bags to take with you on the trail. You can also divide it into ¼ or ½ cup portions for the perfect snack.
• OPTIONAL: Freeze the individual servings!

Notes

Reposted from June 2016.

Nutrition

Calories: 192kcal | Carbohydrates: 9g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 1mg | Potassium: 166mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 1mg

The post Trail Mix without Raisins appeared first on Reluctant Entertainer.

We love summer grilling here in Oregon, and our Alaskan Wild Sockeye Salmon recipe is one of our favorites. We first smoke it on the grill, and then we top it with a homemade cashew and pesto topping, with graden heirloom tomatoes. It’s the ultimate summer dinner, on a warm evening, and for sure it’s company-worthy.

Alaskan Wild Sockeye Salmon with Pesto

Growing up in Oregon, I’ve enjoyed a lot of salmon recipes. My favorite has always been grilled salmon. There are so many ways to prepare the salmon, but this recipe today is the best. One reader recently wrote: “This is among the most delicious meals we have ever had at home. It was just so freaking juicy and GOOD.”

Why I love this recipe

• Salmon is so easy to grill – and easy for company!
• Make your own (dairy-free) cashew pesto!
• The flavor of cashew and pesto pairs perfectly with salmon and the tomatoes.
• The ultimate summer meal.

We recently served this Alaskan Wild Sockeye Salmon for dinner guests, with a side of Tennessee Onions, a Greenhouse salad, and Salted Watermelon Salad. We picked up the heirloom tomatoes from the Farmer’s Market here in Bend.

This is an easy salmon recipe, on the table in less than 30 minutes, perfect for a summer party!

Gather these ingredients

• Alaskan Wild Sockeye Salmon filet, we buy at Costco
• Heirloom tomatoes
• Ground cashews
• Olive oil
• Bunches fresh basil
• Black cracked pepper
• Salt
• Honey
• Garlic
• Lemon juice

How do you make Alaskan Wild Sockeye Salmon with pesto

1. Rinse and dry Wild Sockeye Salmon filets. Layer two sheets of foil together, large enough for the salmon, and fold up the sides to make a tray. Place filet on foil. (We used 3 trays, so 6 pieces of foil).
2. Make the pesto: In a food processor, combine basil, olive oil, garlic, salt, pepper, honey, and lemon. Process until smooth. Add in finely ground cashews and continue to blend until smooth.
3. Spread pesto evenly on fish. Slice tomatoes and place on top.
4. Place on grill at 300 degrees heat, for about 10 minutes, or until white areas appear on the top of the salmon. Cooking time will depend on thickness of fillet. Use the back of a spatula method to see if fish is done. (Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it:)
5. Remove from the grill and serve immediately!

How do you smoke salmon?

Using our Traeger grill, it’s optional to smoke the salmon first. You’ll want to cook it on low—170°F – 200°F . Use your favorite flavor pellets to get that nice smoky flavor. After smoking you can turn up the grill for a few minutes untilt he salmon is done (whiteness will form). Or if you don’t have a smoker, follow the recipe.

Tips and substitutios:

• The best wood for smoking salmon are hardwoods. Some of the best options include cedar, alder, apple, lemon, and cherry.
• You can buy Wild Sockeye Salmon at Costco or Market of Choice, Whole Foods, or even Safeway.
• It’s the best with heirloom tomatoes, but of course you can use any fresh tomatoes.
• Optoinal to use pine nuts in place of the cashew (to make your own pesto).
• Also optional to use store-bought pesto if you don’t want to make your own.
• We love that our pesto is dairy-free!
• Cook the bread on the grill the same time the fish is cooking.
• How do you know if the salmon is done? Use the back of a spatula method to see if fish is done. (Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it:)

How do you serve grilled salmon?

Summer meals are the freshest and so healthy! Serve this salmon with sliced watermelon or cantaloupe, a side of green salad, and a bowl of homemade vanilla ice cream (with fresh blackberries).

This meal was the essence of summer and good friendships, we all agreed.

More salmon recipes you may want to try while you are here:

• Grilled Lemon Dill Salmon
• Wild Rice Stuffed Salmon
• Pistachio Salmon with Lemon

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Alaskan Wild Sockeye Salmon

Delicious grilled Alaskan Wild Sockeye Salmon with dairy-free pesto and cashew is a favorite summer recipe, with fresh heirloom tomatoes.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 393kcal

Author Sandy Coughlin

Ingredients

• 2 pound Wild Sockeye Salmon filet we buy at Costco
• 3 medium heirloom tomatoes
• 1 cup finely ground cashews
• ½ cup plus 1 Tbsp. olive oil
• 1-2 large bunches fresh basil
• 2 tsp. pepper
• 2 tsp. salt
• 4 tsp. honey
• 4-5 tsp. garlic
• 6 tsp. lemon juice

Instructions

• Rinse and dry Wild Sockeye Salmon filets. Layer two sheets of foil together, large enough for the salmon, and fold up the sides to make a tray. Place filet on foil. (We used 3 trays, so 6 pieces of foil).
• To make the pesto, in a food processor, combine basil, olive oil, garlic, salt, pepper, honey, and lemon. Process until smooth. Add in finely ground cashews and continue to blend until smooth.
• Spread pesto evenly on fish. Slice tomatoes and place on top.
• Place on grill at 300 degrees heat, for about 10 minutes, or until white areas appear on the top of the salmon. Cooking time will depend on thickness of fillet. Use the back of a spatula method to see if fish is done. (Press on the fish using the back of a spatula. If fish is firm, then it is done. If it is spongy, you need to keep cooking it:)
• Remove from the grill and serve immediately!

Notes

Reposted from May 2018.

Nutrition

Calories: 393kcal | Carbohydrates: 11g | Protein: 26g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 62mg | Sodium: 533mg | Potassium: 803mg | Fiber: 1g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 2mg

The post Alaskan Wild Sockeye Salmon with Pesto appeared first on Reluctant Entertainer.

Our Pad Thai Noodle Salad is the best “anytime” salad! This homemade recipe reminds us of a cafe that serves light meals and drinks–a buffet  filled with an abundant of salads. This Pad Thai salad recipe serves a crowd, so it’s great for potlucks and holidays. It’s also great left-over and keeps in the fridge up to 5 days! So good!

Pad Thai Cafe (Salad)

Pad Thai is a noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. We top it with fresh herbs, too. It’s made with thin, flat rice noodles, bean sprouts, garlic chives, scrambled egg, and whatever protein you desire – the most popular being chicken or shrimp (or prawns).

Why I love this recipe

• This recipe seems to be a party favorite – everyone loves Pad Thai!
• You can make it ahead, it keeps well in the fridge.
• Serve it cold or warm – DELISH!
• The leftovers are amazing (in eggs, wraps, served cold or hot).

Gather these ingredients:

• Dry rice noodles: or soba noodles, pad Thai-style rice noodles, brown rice noodles, or linguine
• Oil
• Rotisserie chicken (you can also add shrimp)
• Fresh garlic
• Daikon radish
• Shredded carrots
• Napa cabbage
• Cilantro
• Pad Thai sauce: or make homemade dressing (recipe included)
• Peanuts
• Sriracha hot chili sauce
• Lime wedges

How do you make Pad Thai Cafe (Salad)?

1. Cook the noodles: It starts off with dry noodles. You can actually use less noodles, and add more volume of veggies. Here’s the beauty of the noodles–you can even use whatever pasta is in your pantry!  Or use soba noodles, pad Thai-style rice noodles, brown rice noodles, or linguine.
2. Slice the veggies: Add veggies like Napa cabbage, radish, carrots, cilantro.
3. Mix in the protein: Add chicken, sauce, cilantro (or basil). You can also add beef, shrimp, or pork.
4. Sauce: You can use store-bought Thai dressing, or you can make homemade (recipe included).
5. Toppings: Pad Thai sauce, peanuts,  Sriracha hot chili sauce, and lime!

Make your own thai peanut sauce ingredients:

• Fresh ginger and garlic
• Peanut butter (or almond butter)
• Citrus: fresh oranges and lime
• Soy sauce
• Honey
• Toasted Sesame Oil
• Salt
• Sriracha sauce

Add more veggies!

• cucumber
• red cabbage
• bell peppers (red, green, yellow, orange) large or you can use sliced mini bell peppers
• jicama
• use any veggie that will stay crunchy and doesn’t get soggy

Tips and substitutions:

• Take a peek in your pantry and see what kind of noodles you have! This recipe is great with any kind of noodles, but best with dry rice or soba noodles.
• Serve hot or served cold (the perfect summer meal).
• Optional to make your own homemade sauce, or you can buy storebought Peanut Sauce (dressing).
• Make it with shrimp and chicken–you can combine 2 proteins. You can also add beef, pork, or tofu (to make it vegetarian).
• A great made-ahead salad, and keeps well for 3-4 days in the fridge -perfect for midweek meals and lunches, or potlucks and gatherings.
• Peanut allergy? Substitute peanuts for toasted, slivered almonds!

How do you serve a Pad Thai Cafe Salad?

• Chilled and served as a salad, this recipe isn’t going to leave you hungry; it’s packed with delicious ingredients with a homemade pad thai sauce!
• Optional to buy store-bought dressing if you need to (but not as good).
• Garnish with cilantro and peanuts (optional); refrigerate for at least 2 hours before serving. Serve with fresh lime.
• We also love this recipe for a midweek meal, and just know it gets better and better as it sits (the flavors), and it gets devoured quickly, because everyone loves a good Pad Thai Salad! Or, you may want to try this Chicken Pad Thai Noodle Bowl recipe!
• Serve as a side with these Thai Burgers or Thai Sloppy Joes.

More noodle salads you may want to try:

• Thai Carrot & Cucumber Salad
• Thai Chicken Fettucini Salad
• Noodle Seafood Dish
• Cucumber & Cellophane Noodle Salad

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Pad Thai (Cafe) Salad

We love a Pad Thai Cafe Salad – a pad thai recipe made with fresh veggies, chicken, noodles, and spicy flavors in the homeamde sauce!

Course Salad

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 580kcal

Author Sandy Coughlin

Ingredients

• 2 pounds dry rice noodles about 1/4″ wide
• 2 Tbsp. oil
• 2-3 cups rotisserie chicken pulled and chopped
• 3-4 cloves garlic finely minced
• 2 cups daikon radish finely chopped
• 1 cup shredded carrots
• 1 cup Napa cabbage finely chopped
• 1 ½ cups cilantro chopped
• 16 ounce jar prepared Pad Thai sauce OR HOMEMADE RECIPE BELOW
• 1 cup peanuts chopped
• Sriracha hot chili sauce optional
• Lime wedges

Homemade Peanut Dressing:

• 5 slices fresh ginger
• 3 cloves garlic pressed
• ½ cup peanut butter or almond butter
• ½ cup fresh squeezed orange juice
• ⅓ cup fresh squeezed lime juice
• ¼ cup light soy sauce we use Coconut Amino Acids
• ⅓ cup honey agave or maple syrup
• ¼ cup toasted sesame oil
• 1 tsp Kosher salt
• 1-2 tsp sriracha sauce or more, according to spice level

Instructions

• In a large bowl, submerge the dry rice noodles in hot tap water. Let soak for 8-10 minutes; drain and set aside.
• In a large saute pan over medium high heat, add the garlic to the pan, and fry until the garlic becomes fragrant, about 30 seconds. Add in the chopped chicken; cook for 2 minutes. Add the noodles, radish, carrots, and Napa cabbage. Stir together and fry for 1 more minute.
• THE DRESSING/SAUCE: Mix together the peanut dressing ingredients for a homemade dressing, or at this point, use storebought dressing/sauce.
• Add the sauce to the noodle mixture. Add sriracha sauce if you want more spice. Turn the heat back up to medium-high. Stir to combine. Add in the peanuts and cilantro; toss to combine. Place the salad in a large bowl and refrigerate.
• Garnish with cilantro and peanuts (optional); refrigerate for at least 2 hours; serve with fresh lime.

Notes

Repost from May 2016

Nutrition

Calories: 580kcal | Carbohydrates: 83g | Protein: 21g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 3746mg | Potassium: 402mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1964IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 2mg

The post Pad Thai Cafe (Salad) appeared first on Reluctant Entertainer.

I just love a good salsa with crunchy chips! Better yet – we love this Watermelon Pico de Gallo served as a side on chicken, fish, and pork. It’s perfect for Cinco de Mayo or Fourth of July, but better yet–for any summer weekend snack. Set out several salsas for dinner guests? This watermelon salsa is the best and quickly devoured.

Watermelon Pico de Gallo

Fresh salsa like this recipe consists of dicing and chopping your favorite ingredients. When you have extra watermelon on the counter, get your knife out, and add in mango, garden cucumbers, jalapeno, red onion, and lime. The citrus, alond with a tiny bit of sugar, makes this party-dip delicious.

On this night (about 10 years ago), we all sat together for dinner in our backyard, enjoying the summer landscape, with pets brushing up against our legs in a curling fashion under the outdoor table. We grilled fish, with a side salad, and enjoyed munching on this dip and chips.

Why I love this recipe

• Easy ingredients and comes together quickly.
• Can be served with chips, or as a side salad, or as a side for protein.
• First to be gobbled up at every party!

Gather these ingredients:

For this recipe, think sweet and savory! The sweetness of mango and watermelon and cucumber, mixed together with your favorite salsa spices and ingredients–so good!

• Fresh lime
• Sugar (or honey)
• Garlic salt and pepper
• Chili powder
• Watermelon
• Cucumber
• Mango
• Red onion
• Jalapeno
• Fresh basil leaves (so good!)
• Tortilla or pita chips, for serving

How do you make watermelon pico de gallo?

1. Stir together the lime zest, lime juice, sugar (or honey); lightly salt and pepper.
2. Add the watermelon, cucumber, mango, jalapeno, onion and basil (or cilantro) and toss gently.
3. Chill the salsa until ready to serve.
4. Add the garlic salt just before serving. Serve with pita chips or corn chips, or serve on top of steak, chicken, pork, or fish.

How do you serve watermelon pico de gallo?

This Watermelon Salsa is so good with the perfect chip (or pita cracker)! Serve it on a fish taco board, like this Taco Tuesday Epic Fish Taco Board – perfect for dinner guests?

You could even skip the main dish, and go right to the dessert with a Mexican Flan Cake! :) Oh, and it’s delicious served with this Best Grilled Chicken Thighs recipe!

Tips and substitutions:

• Optional to add in other types of melon.
• You can add in cilantro, mint, or fresh basil (finely chopped).
• Delicious served as a condiment, on sandwiches or in sandwich wraps. Even great on scrambled eggs in the morning.
• Serve with big, crunchy, sturdy chips (even good with large Fritos).
• Perfect for Cinco de Mayo or July 4th gathering.

So summery – fresh! ENJOY!

More fresh salsa recipes you may want to try:

• Fruit Salsa and Cinnamon Crisps
• Cowboy Caviar Pineapple Dip
• Best Avocado Salsa Verde
• Quick Mango Salsa Recipe.
• Sweet Smokey Zucchini Salsa Recipe

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Watermelon Pico de Gallo

Watermelon Pico de Gallo is made with fresh melon, mango, cucumber, onion, and jalapeno! This salsa bursts with flavor, served with chips!

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 51kcal

Author Sandy Coughlin

Ingredients

• 1 ½ teaspoons lime zest from about 1 lime
• ¼ cup fresh lime juice from about 3 limes
• 1 tablespoon sugar or use honey
• Freshly ground pepper
• 3 cups seeded and finely chopped watermelon
• 1 cucumber peeled, seeded and diced
• 1 mango peeled and diced
• 1-2 jalapeno pepper seeded and minced
• 1 small red onion finely chopped
• 8 fresh basil leaves finely chopped (optional: use cilantro)
• ½ teaspoon garlic salt
• ½ teaspoon chili powder
• Tortilla or pita chips for serving
• Optional: fresh basil, mint, or cilantro

Instructions

• Stir together the lime zest, lime juice, sugar (or honey); lightly salt and pepper.
• Add the watermelon, cucumber, mango, jalapeno, onion and basil (or cilantro) and toss gently.
• Chill the salsa until ready to serve.
• Add the garlic salt and chili powder just before serving. Serve with pita chips or corn chips, or serve on top of steak, chicken, pork, or fish.

Notes

Reposted from May 2017.

Nutrition

Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 150mg | Potassium: 196mg | Fiber: 1g | Sugar: 10g | Vitamin A: 713IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 0.3mg

The post Watermelon Pico de Gallo appeared first on Reluctant Entertainer.