This post is alternatively titled: How to Make Your Vegetables Less Healthy. Just wanted to acknowledge that up front. Nothing makes vegetables yummier than bacon and cheese! Maybe you have picky little kids who you’re trying to convince to eat something other than mac & cheese and frozen chicken nuggets (describing my brother Jeffrey from age 5 to age 21…)? Or maybe you’re just trying to find a veggie side dish that’s a little bit more decadent? That’s what I was doing when making this dish. All I was craving for dinner was chips and dip – since apparently that is not a true meal (says who am I right??), an indulgent side dish was in order.
I’ve had this recipe pinned for a long time – I feel like I type that sentence a lot around here. This one has been pinned 114,000 times! It’s so impressive to me when blogs take off like that – so cool! We have quite a ways to go before we would reach that level – but hey man, one of our recipes, Bay Scallop Risotto, has been pinned 33 times! Given that I’m still shocked to see that people who are not related to me have ever read this, that’s pretty spectacular! I guess that’s the internet for you…
Creamy Confetti Corn
- 6 strips of bacon
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 4 ears of corn, kernels removed
- 1 green pepper, chopped
- 1 red bell pepper, chopped
- 3 tbsp milk
- 1 (8oz) package cream cheese, cubed
- 2 tbsp hot sauce (we love Frank’s Hot Sauce!)
- Salt & pepper to taste
- Green onions, sliced to top
- In a large skillet, cook your bacon until it’s very crispy. Remove to the side on a paper towel.
- Pour off the bacon grease, except for just a thin coating of the pan.
- Over medium heat, cook the onions and garlic for 3-4 minutes, until softened and fragrant.
- Turn heat down slightly (medium-low), and add the rest of the vegetables and milk. Stir together and then cover pan. Cook for 6-8 minutes in this way, stirring occasionally.
- Remove lid and stir in the cream cheese and hot sauce. Cook for another ~5 minutes until the cream cheese is well-incorporated and coats the vegetables as a creamy sauce.
- Season with salt & pepper to taste.
- Crumble bacon into bits and top the dish with this and sliced green onions.
Serves 6-8 as side dish
I was browsing my ol’ faithful – Pinterest – when this recipe (eventually) caught my eye. I have a love-hate relationship with Pinterest when it comes to inspiring my dinner. Love – well, what’s not to love? There are literally millions of gorgeous photos, leading you to so many different recipes. It also lets me check out other blogs I would’ve never found otherwise. But sometimes it’s almost TOO much. It certainly doesn’t help me narrow down my plan if I have no idea what I want to make tonight. Even though I try to organize my Pinterest into food categories, the options are still overwhelming. Let’s take my “Chicken Entrees” board. I started there because we had chicken in the freezer that probably should be eaten. Obviously, each of these dishes appealed to me in some instance, because I saved them. So why did I find reasons to not make any of them tonight?? Browsing this board, I first clicked on Senegalese Chicken Yassa – 💭💭 nah, takes too long to make. Then, oooh Chicken & Dumplings – 💭💭 ehhh, Selim probably won’t want that tonight. Chicken Tikka Masala – 💭💭 oh yum, but I’m trying to write a new blog post and we’ve already done a tikka masala on here. Greek Chicken Meatballs – 💭💭 welllll we did just go on a rant about Greek food, so probably should hold off. But meatballs, that sounds good… let’s go down that rabbit hole… ⌨️ “chicken meatballs” 🖱️ And many clicks later, here we are.
And I’m glad we finally made it. These meatballs are great! And are a likely a bit healthier than the last meatballs you made. We ate them over rice noodles, which was great, but I think they’d be perfect as an appetizer as well.
Thai Turkey Meatballs
- 1 cup chopped carrots
- 1/2 small yellow onion, chopped
- 1 + 2 tbsp lime juice
- 2 tsp soy sauce
- 1 tsp fish sauce
- 3 cloves garlic, sliced + 2 cloves garlic, minced
- 1 tsp ground ginger
- 1/2 tsp cumin
- 1/4 crushed red pepper flakes
- 1 tsp dried cilantro
- 5 large fresh basil leaves
- 5 turns fresh ground black pepper
- 1 lb ground turkey
- 1 egg, beaten
- 1 tsp coconut oil
- 1 can light coconut milk
- 2 tbsp Thai red curry paste
- Preheat oven to 400 degrees.
- Combine the first twelve ingredients (carrots through pepper – including the 1 tbsp of lime juice and 3 sliced cloves of garlic) in a food processor. Pulse until well-processed.
- In a large bowl, combine the mixture, ground turkey, and egg. Stir to combine well.
- Using your hands, form the mixture into small meatballs. (It will feel really wet!)
- Place meatballs on a lined cookie sheet.
- Bake at 400 degrees for 20 minutes. Then flip and bake another 15 minutes.
- While the meatballs are baking, prepare the sauce.
- In a large, high-edged pan over medium heat, swirl together coconut oil and just a dash of the coconut milk.
- Add the remaining garlic (2 cloves, minced) and cook for a few minutes until the garlic is fragrant.
- Now stir in the red curry paste. Allow to cook for just 1-2 more minutes.
- Then add the rest of the can of coconut milk and the remaining 2 tbsp lime juice.
- Maintain the sauce over medium heat, stirring occasionally until it thickens up a smidge.
- When the meatballs are done, place the in the pan. Remove from heat. Coat with the sauce.
- Serve over rice or rice noodles or with toothpicks as an appetizer.
I love cucumbers, but I basically eat them the same two ways over and over. (See: Fresh Avocado & Cucumber Salad & Mama Z’s Cucumbers) I’ve had this cucumber recipe pinned for literally years, but have never made it. It’s been pinned more than 119,000 times! Apparently everyone likes a nice cucumber… I’m glad I finally tried them. These cucumbers are different from my go-tos, which makes it a nice change. I usually don’t think light and fresh cucumbers need something like oil topping them, but it works well here.
Citrus Chili Cucumbers
- 1 large cucumber, sliced
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1/2 tsp chili powder
- 1/2 tsp salt
- 10 turns fresh ground black pepper
- Whisk together all of the ingredients minus the cucumbers themselves.
- Pour liquid over top of the cucumbers.
- Eat! Marvel at how easy it was to make this delicious snack.
In mental preparation for a dinner of Baked Jerk Chicken Wings, I knew I needed a cooling contrast to those fiery-hot wings. I mentally tossed around a few ideas while perusing Pinterest. When I came across this blog and recipe while Pinteresting, I knew I found the perfect accompaniment! It was, and since we’ve been using the crema for all sorts of different dishes. It is incredibly versatile. Not only have we topped the chicken wings with it, but also a nice spice-rubbed steak. It works well as a sauce spread inside of a wrap with just about any protein and vegetable (our easy, go-to weeknight dinner). Try it as a dip for crudites, spread on a cracker, or as an alternative to your boring ketchup next time you have potatoes wedges. The possibilities are endless 😉
Simple Green Crema
(Adapted from this recipe at Turning Clock Back)
- 1 ripe avocado
- 1/4 cup Mexican table cream*
- 1/2 cup fresh cilantro, roughly chopped
- Juice of 1/2 lime
- Pinch of salt & pepper
*Many standard grocery store chains carry crema or Mexican table cream these days – usually in the cheese section or by the sour cream. If not, it can be found in a Mexican grocery, or substituted with sour cream.
- Wait for it, this is super complex.
- Combine all the ingredients in a food processor. Blend.
- Chill before serving.
You’ve heard of fruit pizzas right? They’re shaped liked pizzas, but that’s really where the similarities end. To the best of my knowledge, fruit pizzas are essentially entirely sweet, with a base more like cookie dough, topped with fruits and sugar. You eat them for dessert, not dinner. That is not what we’re doing here tonight. This blackberry pizza is mostly savory, with the addition of the sweet and tangy blackberries.
How did I come up with this crazy idea? I didn’t. This was a Pinterest find, from a blog called A Whisk and Two Wands. The pictures caught my eye – gorgeous contrast of the dark berries and white cheese! Furthermore, Selim loves pizza, we’re trying to eat more fruit, we had blackberries and basil in the fridge, and I had the time to make some dough today. All good reasons to give this unique idea a whirl tonight!
We really enjoyed this as an alternative to a “normal” pizza for dinner tonight. However, I think it would really be perfect as an appetizer in smaller portions for your next dinner party!
Balsamic Basil Blackberry Pizza
(Adapted from A Whisk and Two Wands blog)
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 cup hot water, divided
- 2 cups flour
- 1 tsp salt
- Olive oil
- 12oz blackberries
- 1/4 cup balsamic vinegar
- 2 tsp brown sugar
- 8 turns of fresh ground black pepper
- Just a pinch of salt
- 10 large leaves of fresh basil, roughly chopped, reserving 2-3 leaves
- 16oz log of mozzarella
- First, prepare the dough. (You also could skip this step entirely and buy prepared pizza dough.) In a small bowl, stir together the yeast, sugar, and 1/4 cup of warm water. Let sit for ~10 minutes until frothy.
- In a large bowl, stir together the flour and salt. Pour the yeast mixture over-top. Add the remaining water slowly, stopping and stirring frequently. Mix with a spoon in the bowl until you have a well-combined ball of dough. (You may need slightly more or slightly less water to form a nice ball of dough. If it ends up too wet – add additional flour.)
- Then turn the dough out onto a lightly floured, clean, dry counter-top. Knead the dough for 10+ minutes. The dough should be firm and elastic.
- Pour just a tiny bit of olive oil onto a paper towel and swipe around the bottom and side of a large bowl. Place the dough in the bowl and cover with a damp towel. Allow to sit for 1 hour or until dough has doubled in size.
- Meanwhile, prepare the blackberry sauce. Pour blackberries into a saucepan over low-medium heat. Stir in the balsamic vinegar, brown sugar, pepper, and chopped fresh basil. Cover and cook for ~5 minutes so the berries soften.
- Uncover and mash the blackberries with your stirring spoon or the back of a fork.
- Increase heat to medium and cook, stirring occasionally, until sauce thickens. This should take ~10 minutes.
- Preheat oven to 450 degrees.
- Once dough has risen, turn it out on a lightly flowered surface. Divide in half. Roll out the dough into two large circles.
- Bake the pizza dough without topping for 5 minutes and then remove from the oven.
- Spoon the blackberry sauce onto the dough as you would a normal pizza, leaving a bit of the edge uncovered for a crust.
- Slice mozzarella and place chunks all over the pizza. (May not use the whole 16oz log of mozzarella.)
- Bake for an additional 8-10 minutes, watching the edges of the crusts to make sure it’s not over-browning.
- Top with the remaining fresh basil before serving.
Every time the new year rolls around, it seems like everyone makes a resolution involving weight loss, healthy eating, or general fitness. We’ve been eating zoodles for awhile now (see here, here, here, & here), but I think they’re a great way to simultaneously cut calories and add more healthy vegetables to your dinners! This zoodles dish was inspired by a recipe I’ve had saved on Pinterest for awhile now from the blog/website SkinnyTaste. On this site, you can find so many healthy recipe ideas and healthier variations of classics. Given that takeout chicken lo mein can top out anywhere from 1000 to 1500 calories per carton (obviously varying between restaurants and preparations), this homemade version will probably serve your New Year’s resolution AND your waistline well!
“Chicken Lo Mein” Zoodles
- 12oz chicken breast
- 2 med-large zucchini
- Vegetables to stir fry – options:
- Bell peppers
- Green onions
- Snow peas
- 1 tbsp neutral oil
- 3 tsp sesame oil, divided
- 1/2 cup chicken stock
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 1 tbsp flour
- Salt & pepper
- 1 tbsp garlic powder
- Prepare the zoodles. (Click if you need more instruction.)
- Slice the chicken and your choices of vegetables.
- Season the chicken with salt, pepper, and 1 tbsp of garlic powder.
- Heat the 1 tbsp of neutral oil in a large pan or wok over medium heat. Add the chicken to the pan and cook for 6-8 minutes until no translucent spots are visible.
- Remove the chicken to the side and wipe clean if needed.
- Add 2 tsp of sesame oil to the pan and increase heat to medium-high. Once oil is quite hot, add the vegetables. Stir fry for 4-5 minutes.
- Meanwhile, whisk together remaining 1 tsp of sesame oil, chicken stock, soy sauce, rice wine vinegar, brown sugar, ginger, and flour.
- Remove vegetables to the side and lower heat to medium.
- Add sauce to the pan. Allow to warm for 2-3 minutes, stirring as needed.
- Add zoodles, other vegetables, and chicken to the pan. Cook over medium heat for ~5 additional minutes so everything is coated in sauce and vegetables are cooked to your liking.
Serving sizes depends on how many vegetables you choose to add!
When Selim asked me to make dinner with some salmon tonight, I wanted to try something a little different than our usual. Our usual involves adding spices to a salmon fillet and broiling it. Selim is the master of this process. I am not.
So I googled “different way to make salmon.” Seriously. This is how sophisticated and worldly I am. After browsing around for a bit, a salmon cake recipe caught my eye. I grew up eating crab cakes like it was my job, but I don’t think I’ve ever had salmon cakes. I wanted to bake them instead of fry them in a nod to being a bit healthier. After Pinterest-ing for awhile, I found a recipe on the Baked by an Introvert blog that approximated what I was envisioning for tonight.
I’m really happy about how my version turned out. The salmon cakes are moist on the inside and just barely crisping up on the outside. Slicing them open with the edge of your fork releases a gratifying poof of steam. I love the flavor. If you’re one of those people who orders their Thai or Indian food at level 10, you probably won’t find this very spicy. But for the rest of us, it’s a nice, slowly-building spiciness.
I also made a cilantro lime aioli to top these guys, but am not super happy with it, so won’t share tonight. I think with just a few tweaks it’ll be perfect. A cool topping like that complements these salmon cakes perfectly though!
Spicy Salmon Cakes
(Inspired by the Oven Baked Salmon Cakes on Baked by an Introvert blog)
- 1lb or less salmon fillet (ours was 0.85lb)
- 1/2 of a small onion, finely diced
- 1/2 of a red bell pepper, diced
- 1 cup of cracker crumbs
- 1/4 tsp salt
- 10 turns black pepper
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/4 tsp ancho chili powder
- 1/2 tsp Worcestershire sauce
- 2 tbsp hot sauce (we prefer Frank’s)
- 2 eggs, lightly beaten
- Preheat oven to 400 degrees.
- Bring a pot of water to a boil. Once boiling, slide the salmon fillet into the water. Decrease heat to low and cover for 10 minutes.
- Meanwhile, combine onion, pepper, crumbs, and spices in a large bowl.
- Remove salmon from water. Set out and allow to cool.
- Pat the salmon dry of any excess moisture. Coarsely break apart and add to the bowl. Stir to combine with other ingredients.
- Add the remaining ingredients to the bowl. Combine well.
- Line a cookie sheet with aluminum foil and lightly coat with cooking spray.
- With your hands, scoop up a full handful of the salmon mixture. Form into a ball between your hands. Place on the cookie sheet, and press down lightly with the heel of your hand to create the patty.
- Repeat step 8 for each patty.
- Bake for a total of 30 minutes. Flip halfway through, so each side cooks for 15 minutes.
Makes 6 medium patties.