Tag Archives: Olive oil

Thankful to be Alive: Fish with Sweet & New Potato Fry(s)


 

Over the last week or so I have had 2 friends, and fellow business owners  experience two separate accidents that have left them either in the hospital or immobilized for a given period of time.  It really goes to show you how precious life is and how unpredictable it can be, how a misstep on the stairs or a bad decision can have undetermined consequences and can affect you and your loved ones for the rest of your life.  Its been a week or so of reflection for me – and I’m choosing to post today about the Little Things to be Thankful for,  because regardless of the “bigger is better” analogy so prevalent in our society today, sometimes all you need to look at is a whole lot of small things to truly appreciate what you have in life.

Big – Little Things to be Thankful for.

  1. I am thankful for the use of my legs and the ability to run after my kids and dogs (even if they are driving me crazy or I’m picking up doggie doo doo!)
  2. I am thankful for the love of my family, both kin and friends that are like family,  that I know would rally around to help out if something were to happen.
  3. I am thankful for this day, weather good or bad, thankful to be alive to experience it.
  4. I’m thankful for the ability to reach for and pick up that toy/paper/item that my kids have left on the floor for the millionth time.
  5. I’m thankful for the support I have in my life, friends, family, readership, customers, suppliers.
  6. Finally I am thankful to live here, a country that despite our high taxes, one that provides hospital care to all, with or without insurance.  

Thankful to be Alive:
Fish with Sweet & New Potato Fry(s)

We love sweet potato and new potato fries – well all accept the “fried” part.  These are my version pictured in medallions but we make “regular” shaped fries too  – oven baked but so, so good.  We are also huge fish fans here – yes, even the 4 and 6 year old.  In fact when I make fish – even after saying grace, no one starts eating until Mommy sits for dinner.  Otherwise the kids will have eaten all their fish and want mine before I even get a bite!   Interestingly enough, we ordered in traditional deep fried “Fish & Chips” one night – and the kids didn’t like the fish! I think its the only time we ever had left over fish!  We love sole, salmon, basa, catfish, pickerel, bass, shrimp, lobster, crab, scallops, etc. etc here.  Here’s our simple (but favorite) way of making sole, you can substitute any mild fish you like.

Fish:

1 LB sole (or as many fillets as you need), thawed if frozen.
Extra Virgin Olive Oil (or oil of choice)
S & P (salt and pepper)

“Fries”

2 large (5-7″) sweet potatoes – peeled
4-6 white potatoes washed and peeled (if desired) (if using new potatoes washed only)
Extra virgin olive oil
1 tsp salt
1 tsp sugar
cajun seasoning, cinnamon or seasoning of choice

Method:

Preheat oven to 425.  Cut up white potatoes into fries.  Soak in water mixed with sugar and salt.  (The sugar helps them to brown but does not affect taste), for about 15 minutes.  Meanwhile, cut up sweet potatoes into fries.  When white potatoes are finished soaking, drain and pat dry.  In a large freezer bag or bowl, add both types of potatoes, a bit more EVOO and the seasoning of choice (if using – we simply use a little black pepper and a dash of cinnamon some times).  Shake or massage in until well coated.  Pour potatoes  onto a (ungreased) cookie sheet (stoneware works really well for this).  Bake at 425 for about 45 minutes, flipping once during cooking time.   While fries are baking, pat the fish dry, and on a separate pan (we use one with sides to stop any liquid from spilling) add the fish, brush with EVOO and dash with S&P.  Add to oven on top rack in the   10 minutes of cooking  (time will vary depending on thickness of fish).  Remove fries from oven, and flip fish over – place back in oven on 450 or broil for 3 mins until crispy.  Plate fries, pull fish from oven, plate fish,  serve with steamed veggies, a salad or coleslaw!  enJOY!

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Get some Pork on your Fork!


Looking for an elegant but easy  – dinner on the grill?   One that’s quick enough for a weekday – but nice enough for company?  Try this  one (another go to for us!).
Fairly often Pork Tenderloin goes on sale around here, whenever it does I grab a few and keep them in the freezer, on hand for a quick meal.

One of our families fave’s is Crispy Grilled Pork Tenderloin, crispy on the outside but tender & juicy on the inside.

Crispy Pork Tenderloin

Ingredients:

  • 1-2 Pork Tenderloin**
  • Sesame Oil or Extra Virgin Olive Oil (or your choice)
  • 1-2 TB minced garlic.
  • 1/2 -1 tsp dried parsley
  • dash or 2 pepper
  • 1/2-1 tsp dried rosemary
  • or whatever other herbs you prefer ( Italian blend of spices is nice, or tried & true Salt & Pepper)

Sorry about the recycled pic – I realized after writing the post that my camera died and I couldn’t take a pic…

Mix all ingredients except pork into paste.  Rub into tenderloin.  Cook on bottom grill on high flame for 1 min per side (to crispen), reduce the flame and keep temperature at 400 degrees F move to top rack, close cover and roast until internal temperature is 160-165 degrees.   Dependent on how big your tenderloin is this may be anywhere from 25min-45min so keep an eye on it.  Occasionally base with more of the oil mixture.  Remove from heat, loosely cover in tinfoil and let sit for 10 min before slicing.

Serve with rice or quinoa, and fresh tomato salad.  Or make the entire meal on the grill!  Bake some cored apples (fill the core with butter and brown sugar for a treat) sprinkled with cinnamon and wrap in tinfoil and bake in the 400 degree BBQ with pork. At the same time, in a disposable tinfoil container, add some Extra Virgin Olive Oil, to some (preferably  local) new  potatoes  (cut up into smaller bite sized pieces), an onion (chopped), local peppers & mushrooms  (if desired) sprinkled with a little (Gluten Free) onion soup mix or onion & garlic powder & salt & pepper to taste, (cover with tinfoil), (or use market fresh sweet potatoes, carrots black beans, corn, and cumin & cinnamon), grilled asparagus (or peppers if not using in the potatoes), green garden or cabbage salad and dinner is served!  enJOY!

Optional sauce to serve with this on the side:  mix some fresh salsa, dijon mustard, minced garlic and sliced apples together and cook in disposable dish on top rack while pork is cooking.  The sharpness of the dijon makes a lovely contrast to the sweet apple and succulent pork.

Love to hear your comment s and feedback!.

** (dependent of number of people we feed 2 adult and 2 small kids with 1, if we cook 2, my husband gets a lunch for work and I get some to top a salad the next day)

No Beeting around the Basil Roasted Beets


One of my favorite vegetables are roasted beets.  However, if you grew up in a house like mine, you thought beets come in a can – pre-cooked and peeled. Add lots of butter and salt and Bob’s (or Beet’s) your uncle as they say…. It wasn’t until I was an adult and cooking on my own (and frankly only in the last few years)   have I started buying whole beets and roasting them myself.  Surprisingly – not difficult!  These beets are from Willowtree Farms in Port Perry ( @WillowtreeCSA) as is the basil and the garlic scapes.  So good!  Try it!  Note – I roasted these in the oven however you can roast them the same way on the top rack on a BBQ as well.  If you haven’t cooked with garlic scapes before try them – so good! Make garlic scape pesto!

Roasted Beets

Ingredients:

  • ImageBunch of Beets
  • Bunch of Basil
  • 2 garlic scapes – chopped
  • 1-2 TB EVOO
  • pepper to taste (optional)

Equipment

  • tinfoil
  • knife

Method

Wash excess dirt from beets, slice the top off.  Chop up the garlic scapes.  Chop or tear up the basil. Make a tinfoil packet – add the beets with the exposed end facing up.  Pour the EVOO (extra virgin olive oil) over and sprinkle with pepper (if using).  Top with garlic scapes and basil.  Seal the packet tightly and roast in 425 degree oven for 1 hr (maybe a bit longer dependent on size of beets).  Open packet, use a knife to gently remove the skin (will come off very easily)  – slice and serve! YUM! enJOY!

Time Saver Tip:  After roasting you can freeze cooked beets to reheat for an easy weeknight side dish!

It’s Olive about the Grill


(Yup, you read that right – Olives on the grill… )

With this heat wave hitting us and everyone trying to stay cool I’ve been taking the cooking outside lately.  Here is a family favorite – get ready for grilling!

Shrimp, Olives & Tomato Skewers

Our entire family loves fish but the kids, love Love LOVE shrimp..and olives…and tomatoes.  I buy frozen easy peel raw shrimp and use the shells to make fish/shrimp stock to freeze for later.  If its in season, try picking up your tomatoes at your local farmers market – they are so much sweeter  – don’t forget your garlic too! There are endless possibilities of veggies to add to your skewers (mushrooms, peppers, onions, zucchini, asparagus, etc, try picking up some fresh basil and add a handful, chopped up in with tomato & EVOO mixture!)


Ingredients
(adjust quantities to suit)

  • garlic stuffed jumbo olives *
  • grape or cherry tomatoes
  •  raw med shrimp
  • minced garlic
  • lemon or lime juice
  • Extra Virgin Olive Oil (or Oil of choice try SafflowerEquipment: A grill (duh!), a flipper or tongs,  skewers (we have reusable metal ones, but you can use disposable wooden ones  tip:  if using wooden skewers, soak them in water for 10 min before using to stop them burning. 

Method

  1. Preheat grill (if things tend to stick, prior to turning on the grill, wipe grill with a paper towel saturated in a bit of oil. Then turn on grill).
  2. While grill is preheating, pour lemon/lime juice over shrimp, toss with garlic to taste (add chili flakes if you wish!).  Toss tomatoes in a touch of oil.  Place shrimp, tomatoes and olives alternately on skewers.
  3. Place on (400 degree) grill lid up for 1-2 mins, turn, shrimp will be cooked quickly, the olives & tomatoes will take longer, if you don’t want the shrimp to cook that much, omit shrimp from those skewers and put them on there own (zucchini or onion is nice with them or just on there own to cook).  The skin on the tomatoes will split when the tomatoes are cooked, and you will see the salt on the outside of the olives.
  4. Serve by themselves or with a side like rice or quinoa or make it a lighter for one of those really stinky hot days and serve skewers over a  spinach salad drizzled in an aged balsamic vinegar.
  5. enJOY.  Hope you love it like we do!

Love to hear your comments! Want to hear more of something? Let me know!

* we get our olives in a the large jars from Costco – I’m not sure where else carries them

In the Stoup-Italian-style Chicken Meatball Stoup that is!


I won’t lie – stoup isn’t my expression I stole it from Rachael Ray – it’s a soup that eats like a stew! Not only that – but its perfect for a rainy day like today.  This is a recipe – adapted from Rachael Ray’s Just In Time Cookbook, (Double Dumpling Chicken Stoup) I just tweaked it a bit for our family and – well what we had in the fridge at the time!  I consider this one kid friendly – the 4 and 6 year old both liked it – and my 40 year old kid (AKA Dad) wasn’t even finished his second helping when he declared “This is definitely a keeper! ”  I reheated some for lunch and he took some for work and it will reheat beautifully.

Italian Chicken Meatball Stoup (Joy style)

  • 2 TB EVOO
  • 1-2 broccoli stalk – peeled, half chopped into small pieces, the other shredded with a grater (keep the florets for another dinner)
  • 4 medium to large carrots – peeled, trimmed and shredded using a grater
  • 1 small – med zucchini – peel and chopped or shredded
  • 1 red onion – peeled and grated or chopped finely
  • 2 dried bay leaf
  • 2 cups chicken stock
  • 4 cups veggie stock (I use homemade stocks with no salt added so adjust seasoning accordingly if you are using store-bought stock)
  • 1LB extra lean ground chicken
  • 1 egg – beaten
  • 1 tsp minced garlic
  • 1/4 tsp ground nutmeg
  • 1/2 cup Italian Bread Crumbs (I use ones that contain a bit of Romano cheese as well as seasoning)
  • 1/2 cup grated (fresh is best) baby Parmesan cheese
  • 1 package (one that feeds 2-4) fresh gnocchi (potato stuffed pasta)
  • 1 cup frozen peas – thawed
  • salt & pepper to taste

Heat a soup pot (large saucepan) over med-high heat.  Add oil to hot pan, allow to heat for a couple of minutes.  Add onions, broccoli and zucchini and saute for 5 minutes.  Add the stocks and cover. Bring to a boil and reduce heat.

Meanwhile in a small bowl, mix the ground chicken, garlic, nutmeg, bread crumbs and beaten egg and some black pepper and Parmesan cheese (can also add a bit of salt 1/8-1/4 tsp if desired).  Combine with your hands until thoroughly mixed. Form into tiny meatballs – it will make a lot of meatballs!! – about the size of shelled peanut or walnut.  Add to stoup.  Cook for about 4 minutes (simmering in a slow boil).  Add gnocchi to pot and cook (boil) for another 5 minutes .  Add thawed peas. Turn the heat off and allow to stand in pot for 5 minutes before serving.  We had this garnished with parsley and assorted buns (pumpernickel was my fave). enJOY.

Like it? Tried it?  Leave a comment and let me know!  Visit my Facebook page (Joy In Your Kitchen) or website http://mealsfromjoyskitchen.com to sign up for my newsletter!

It’s all about the breadsticks



Better Breadsticks

Today I thought I would share with you my own recipe for bread sticks.  I mean what kid (or adult??) doesn’t like ooo-googy good bread sticks from those ready to go pizza joints?  My personal fave part! Here at our house we make our own pizza  about once a month, and when we do the kids (big and little) insist on bread sticks too!  Now our home made ones aren’t nearly as salty as the ones you get take out (which is a good thing on my opinion) – one of the reasons being is that I don’t mix any salt with the grated parmesan on the sticks
like most pizza joints do… yes they really do!  There’s never a complaint in this house about it though!  We like to go easier on the butter too – but that’s just our preference – add more or less buttery-goodness as you please!

Start off by making or buying some pizza dough – not that pre-baked one the one you roll out.  What?  You’ve never made pizza dough before ?? It’s really easy!  Here is my super easy recipe.

 Super Easy Pizza Dough

Mix 1.25 tsp yeast with 1/2 tsp brown sugar and 1.5 cup warm water – let sit for 10 minutes.

Once frothy, add a dash of salt, 2TB EVOO &  oregano, thyme, rosemary and basil to taste (or use about 1 tsp Italian spice mix), In a large bowl add that mixture to 3 cups + all purpose flour, and knead about 20 times. Place in a greased large bowl, cover and let rise for 2 hours, punch down, and (optional) let rise again until doubled in size (another 2 hrs). punch down.  hint: if you make sure there is enough flour that the ball is not “sticky” you can freeze for later use at this point as well (make extra!).

For pizza – roll out (it will rise a bit in the oven so keep that in mind when you are adjusting for thick or thin crust), to desired thickness, dust a pizza stone with cornmeal and place dough on stone, top with Marinara Joy, cheese and your favourite toppings. Bake in preheated oven at 425 for 15-20 mins. EnJOY!

Breadsticks

Dust your hand with flour.  Take a 2″-3″ piece unrolled raw dough in your hand and roll it between your two hands so it forms kind of worm shape, flip around and do the same thing again.  Continue to make as many bread sticks as you want.

Place on cookie sheet, dusted with cornmeal.  Using a mister spray (or brush) with EVOO and sprinkle grated parmesan cheese over the top.  Bake at preheated 425 degree oven for about 10-15 mins (until top is starting to brown), remove from oven, Brush melted butter over the bread sticks and add sprinkle more parmesan cheese, put back in oven for another 5 mins. Optional – brush again with melted butter (we don’t but lots of people do!) EnJOY – and let me know if there are any leftovers!

Shortcut Alert!!

What?  Why yes, I do sell pizza dough – pre-made and frozen – ready for you to thaw and roll out!  Click here to take a look!

Just because people have request I re-post – once again here is the Fast Food Compared to my food nutrition chart!   How many calories, saturated fat grams, cholesterol and sodium could you cut out by making your own take out or placing orders from a place like mine?

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Last Minute Red Beans & Rice


You know those days that you take something out of the freezer to thaw – and think – I’ll figure out a plan later then all of a sudden its 3:45pm and you have no idea what to do with it?  … or is that just me? In any case – that was my situation yesterday afternoon.  At about 3:30pm I realized I had thawed the chorizo (a Spanish sausage) and had no inspiration, and no peppers in the house. Sausage, peppers, onion and potato bake is my “go to” when I am feeling uninspired to come up with something – also a family favourite so at least it works out.  I did what any idea-less foodie would do – I called upon (tweeted) to a few of my foodie friends for suggestions!   @hotpinkapron tweeted back that she was making some red beans and rice with Portuguese sausage – and I though – YUP thats what I want! Obviously from my past posts – you’ve caught on that I really really like southern foods (see my gumbo recipe).   However – I was making dinner for  6pm or so – and didn’t have time to soak my beans and simmer them the way you should (I know I know sacrilege @MSQueenFoods)so I though – what the heck – lets do this the o’ol fashion – hmmm what have I got in the cupboard to make these with?  I gotta say – these were some of the best red beans I’ve made!  Hubby and I each had  servings, my  year old practically licked her plate and my 4 year old – ate most of his (he’s not a big dinner eater – unless its Spaghetti & Mommy’s Meatballs, Mommy’s Taco’s or Mommy’s Pizza …. go figure) . (recipes to  be posted shortly!)

The “Joy” of Red Beans and Rice – southern style – Joy-ified 🙂

 Ingredients:

  •  8 cups of canned kidney beans (rinsed & drained)
  • (this is equivalent to a large commercial 100 oz sized can of kidney beans )
  • 1 1/4LB (approx 500g) Chorizo (chopped)
  • 1 cup chicken stock

  • 1/2 c tomato sauce (I had some leftover homemade so I threw it in – you could just use tomatoes)
  •  1TB minced garlic
  • 2 Tsp HOT Cayenne Pepper Sauce (like Lousianna Sauce)
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

  •  3-4 small (2 large) bay leaves
  • 2 TB dried parsley
  • 2 tsp cumin
  • 1/2 LB onion diced
  • white parboiled rice
  • optional:  Additional hot sauce like the Gator sauces line or Melinda’s  to add at the table.

Method:
In a large saucepan saute the garlic and onion in EVOO (extra virgin olive oil) for a few minutes until onions are soft, add parsley and bayleaf, add chorizo and cook until no longer pink.

Add beans, chicken stock, and the rest of the spices (except optional additional hot sauces). Simmer stirring occasionally for 45 min- an hour.   Cook rice, serve red beans over rice (some people like the rice added in and some like it over the top.  I added steamed asparagus for a veggie.

Enjoy!  From My Kitchen to Yours – Happy & Healthy Eating!

In the soup… potato soup that is!


September 1 has come and gone … what happened to the summer anyway?  With Sept bring thoughts about “Back to School” (is anyone else singing “it’s the most wonderful time of the year” in their heads when the phrase Back to School is spoken?)  Back to school, back to routine, and back to the basics – and there is nothing more basic than a nice bowl of soup.  Perhaps my mind in stuck on soup because I have a wicked head cold and the medication has me all drugged up and creative   everyone knows that soup is a great comfort food when you are sick…. or on a cold day …. or when you don’t feel like cooking …. take your pick.

Over the weekend I catered my parents 45th Anniversary Party/BBQ and we hosted a Baked Potato Bar.  Never heard of one?  They are awesome – so many people commented that it was such a great idea!  Easy to do – wash, wrap potatoes in tinfoil and roast for an hour at 400 ahead of time (we roasted more than 75!!) (hint: split them in half first or partially so they are easier to dress later), then remove from oven and put in insulated cooler to keep hot.

When you serve – take some out of the cooler and  throw them into a big bowl for people to choose (we made smaller ones as we were serving tons of food and appy’s ahead of the meal).  Toppings can be placed in bowls and let people dress them as  they want – we used:  shredded cheddar cheese, green onions, fried onions, fresh salsa, sour cream, chipotle sour cream, (real) bacon bits, butter, margarine etc.   Other things I have included are chili or vegetarian chili etc.

Now what has all this got to do with soup you are wondering! Ha! Wfell let me tell you!  We ended up having a lot of extra baked potatoes (just due to the amount of food we had not anything to do with the taste!)  so we made some hashbrowns with with left over sausages, fried onions and some potatoes (added some rosemary and sage and baked them in the oven for brunch the next day), made a bit of potato salad, and still had some left over…. what to do, what to do…. Now I LOVE (yes in all caps! LOVE) Baked Potato Soup but traditionally it is made with bacon, bacon fat, sour cream and heavy cream so I thought I would rehab it and make it a little more appealing to my lifestyle (and health style!).

Here’s what I came up with:

Joy’s Baked Potato Soup Makeover

Ingredients:

  • 6 Large Baked Potatoes
  • 4 green onions white part only – chopped, reserve green part for garnish later
  • 5 -6 c vegetable stock (I make my own)

  • 4 organic carrots – shredded (if using organic just scrub them – if non organic, peel then shred them)
  • 3 cups 1% milk
  • 1-2 TB Basil
  • 2TB minced garlic (to taste)

  • 1/4 tsp salt(to taste)
  • 1/2 tsp pepper (to taste)
  • dash hot sauce (optional)
  • 2 bay leaves
  • 4 pieces peameal bacon
  • 1/3 c all purpose flour
  • 1/3 c EVOO or butter or margarine

Use 6 large (or in my case 12 or 13 small) baked potatoes, use a spoon to scoop out the inside.  Place in bowl and chopped into small pieces (I chop it right in the bowl – it doesn’t have to be pretty!)

Add shredded carrots.

carrots, potatoes, green onions

In dutch oven or deep saucepan, fry peameal bacon.

Remove to cutting board and dice.

Add to pan (there will be very little fat so don’t rinse it) green onion and garlic saute for a minute add other spices (you can use whatever spices you like  – I used bay leaves, garlic, basil).  Mix, remove to bowl or plate  while you make the roux.

In the hot pot, add flour and EVOO (or butter or margarine), and cook stirring until thickened.   Do not let it burn!

Add milk slowly, while mixing.

Once all the milk has been added in, add 3 cup of vegetable broth, the bacon, potatoes and carrots back into the pot, stir and let simmer for 30  mins (it will thicken even more) or longer.   Add more vegetable stock as desired.  ( I kept 1 c out and added it the next day).  If you plan on freezing the soup, add a bit of extra stock and mix before freezing.

Add salt and pepper as desired.

Top with cheddar cheese, green onions, and (if desired) sour cream).

Serve with fresh cornbread muffins (not the sweet ones the real southern cornbread muffins).

The upside – besides tasting awesome – you have a comfort food that pumped up the veggies by adding the carrots, reduced the saturated fat, by using peameal bacon and 1% milk, and punched up the taste without adding too much salt (using the spices) – don’t be afraid of people adding salt at the table – then at least they have a choice of how much salt to add.

Makes about 8 cups

Breakdown:  Calories: 319.3, Fat 10.6 g Saturated Fat 2g, Cholesterol 4.6mg, Sodium 180.7mg, Carbohydrates 46.7g, Fiber 4.7g, Sugars 8.1 Proteins 7.2g.

From my kitchen to yours …. Happy & Healthy Eating!

Summer’s here – what to eat?


Summer has arrived – whats on your plate?  Summer for our family means eating outside and  lots of quick and easy meals, barbecue,  salads, corn on the cob, fresh veggies and dips and relaxing with a beer relaxing – who wants to make a big meal inside when its beautiful outside?

Whats better than some BBQed chicken for dinner?

BBQ Chicken

How about some BBQ chicken with my homemade BBQ sauce the Joy of BBQ (ok I had to add a little plug there!)    and rice, brussel sprouts (or little green brains – as my kids refer to them)  and a big salad.

Great Tip – if you are barbecuing for a crowd (or your selves) and have bone-in chicken and want to shorten the time on the grill so you can relax or reduce the charring – removed the skin (this will also cut the saturated fat) and boil your chicken on the stove for about 15-20 min – or until the chicken is no longer pink inside, then douse it with sauce and grill – tender and delish!

Need a vegetarian option?  Get some Portebello Mushrooms, brush with EVOO, minced garlic and salt and pepper to taste, and grill – hearty alternative to steak or chicken.

What are your favorite things to add to a salad?

We love Romaine Lettuce, Avocado, Feta Cheese, Berries, and topped with Balsamic Vinegar instead of dressing #YUM!

If you want an alternative to Balsamic Dressing here is a great go to recipe for a quick summer (or winter) salad dressing:

4 tspEVOO (Extra Virgin Olive Oil)

1TB Juice – apple, orange or mango are all great

1TB rice vinegar

1/2 tsp cumin (or coriander – whichever one you like)

1/2 tsp dijon mustard

salt & pepper to taste,

1tsp garlic (optional)

whisk together and pour over salad (we like this one over mixed greens, avocado, oranges segments and red onion).

So grab what ever is in the fridge, get out the grill, sit down together and enjoy dinner as a family!  Enjoying time with family and friends makes everything (even your mother-in-laws cooking …(or is that beer?)in any case… taste better!

Happy & Healthy Eating!