Tag Archives: spinach

Spinach Artichoke Turkey Panini

A deliciously creamy spinach artichoke dip is spread on thick, crusty ciabatta bread in this scrumptious, and simple, Turkey Panini recipe.

Spinach Artichoke Turkey Panini Recipe

I don’t know about y’all, but hot sandwiches are my jam!

I’ll take a turkey panini all day over a cold sandwich, which is why a panini press is a must in my house! I started with an inexpensive panini press I found on Black Friday, then upgraded to making my panini’s on the T-fal OptiGrill.

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Spinach Artichoke Turkey Burgers

Spinach Artichoke Turkey Burgers

The sun is shining, the coats are put away and the grill is lit, because it’s almost summer and that means grilling season is here!

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Artichoke Toast 3 Ways

Artichoke Toast Recipe 3 Ways

Have you ever looked at a fresh artichoke in the grocery store and thought, wow, that’s beautiful, but what in the world do I do with it?!

Well Ocean Mist Farms, the largest grower of fresh Artichokes, is challenging everyone to “Be an Artichoke Adventurer” and get cooking with the delicious fresh vegetable!

If you’ve never prepared a fresh artichoke at home, it’s quite simple and can be done many ways, by baking, grilling or steaming it. In this post, I’m going to show you how to steam fresh artichokes, then turn the “meat” from the leaves and the heart of the artichoke into three delicious artichoke toast recipes!

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Roasted Butternut Squash Spinach Kale Salad

Spinach & kale are tossed with an avocado vinaigrette, roasted butternut squash, pistachios, dates & quinoa in this vegan & gluten free kale salad recipe.

Roasted Butternut Squash Kale Salad Recipe

If one of your goals in 2016 was to eat healthier, while still enjoying super flavorful food, then I have just the salad for you!

When it comes to healthy recipes, I love to get in the kitchen and create delicious new dishes that are healthy, while still full of flavor, and this salad is just that!

From the rosemary cinnamon roasted butternut squash to the avocado vinaigrette dressing, this is one kale salad that is anything but boring!

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Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash Recipe

Well hello there friends! Long time, no see!

If you’ve been wondering where the new posts have been for the past week, they were on hold while I took a trip to the east coast.

I started off my trip to New York & Washington DC hosting a Satellite Media Tour with PLUS Media all about Friendsgiving. You can check out several of the segments online at the following links:

Following the media tour, I ventured into New York City to check out some of the best spots to eat in the city. I’m currently compiling all of my favorites into an NYC City Guide that I’ll be sharing in the next couple of weeks on the blog! In the meantime you can check out my Instagram page to see a sneak peak of where all I was eating while in the city!

After leaving NYC, I headed down to Washington DC to eat my way through yet another city! I’ll also be sharing a Washington DC city guide soon with all of my favorite spots to eat in the nations capitol.

I’m now on a plane back to home sweet sunny San Diego. As soon as I arrive home I’ll be heading straight into the kitchen! I have so many awesome recipe ideas that I can’t wait to create, then share with you all for Thanksgiving, Friendsgiving & Thanksgiving leftovers!

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Cheesy Mushroom Spinach Puff Pastry

This vegetarian puff pastry recipe is filled with sautéed mushrooms, spinach, and cheddar cheese. Perfect as an appetizer or meatless Monday dinner.

Cheesy Mushroom Spinach Puff Pastry Recipe

You would never know from the abundance of recipes on the blog containing mushrooms, that I’m a recently converted mushroom fan.

That’s right, mushrooms were not my favorite vegetable just a couple of years ago, but as I tried different varieties of mushrooms in a variety of dishes, I realized that I absolutely love them!

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One Pot Vegetarian Pesto Tortellini

Fresh mushrooms, spinach, cheese tortellini, pesto and parmesan cheese make up this delicious vegetarian dish made in only 20 minutes in one pot!

One Pot Vegetarian Pesto Tortellini Recipe

Let me tell you about my love of one pot meals, it’s a great love, a love that can only come from the fact that I absolutely hate doing dishes and one pot meals allow me to wash just one dish at the end of preparing the meal, ohhhh heck yes!

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Greek Crescent Rolls

Greek Crescent Rolls

Let me introduce you to my latest must make recipe! Seriously y’all, the recipe idea sounded great in my head, but the end result was even better than what I could have imagined!

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Spinach Artichoke Mushroom Risotto

Spinach Artichoke Mushroom Risotto

Oh risotto, how I love thee! Creamy, cheesy, Italian goodness, what’s not to love?

Add fresh spring vegetables and I’m totally obsessed!

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Spinach Pesto

Spinach Pesto Recipe

There are five things you’ll always find in my refrigerator: pesto, hummus, buffalo sauce, eggs and champagne. You know, all the necessities!

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Buffalo Chicken Wrap

Buffalo Chicken Wrap

I don’t think I need to re-iterate my love for buffalo chicken, but just in case, I love it! And this recipe is so quick and easy to make, there is no excuse not to enjoy it yourself!

Buffalo Chicken Wrap

On Sunday I used the pressure cooker to cook 3 chicken breasts, I then shredded the chicken and placed it in a plastic storage container in the fridge.  By doing this I was able to make the wrap for lunch in 5 minutes and enjoy all its buffalo amazingness!

Buffalo Chicken Wrap Ingredients

Ingredients (serves 1)

  • 1 large flour tortilla
  • 2 tbsp blue cheese dressing
  • 1/4 cup spinach
  • 1 cup chicken breast (cooked and shredded)
  • 2 tbsp buffalo sauce
  • 1/4 cup carrots (shredded)
  • 1/4 red onion (thinly sliced)
  • 1 tbsp blue cheese crumbles

Start by pouring the blue cheese dressing in the center of a tortilla.

Buffalo Chicken Wrap

Next, add the spinach on top of the blue cheese dressing.

Buffalo Chicken Wrap

Now mix the shredded chicken with the buffalo sauce.

Buffalo Chicken Wrap

Add the buffalo chicken to the wrap.

Buffalo Chicken Wrap

Next, top with the sliced onions, shredded carrot and blue cheese crumbles.

Buffalo Chicken Wrap

Now you’re ready to wrap! Begin by folding in the sides.

Buffalo Chicken Wrap

Then wrap the tortilla tightly around the filling, slice in half and dig in!

Buffalo Chicken Wrap

Writing this post makes me want another one right now!  Good thing I have that extra chicken in the fridge 😉

Buffalo Chicken Wrap

You could even slice the wrap into quarters and serve them as appetizers at a party!

Buffalo Chicken Wrap Recipe

Or make a couple of wraps at the beginning of the week, toss them in the fridge and have a delicious lunch awaiting you during the week!

Buffalo Chicken Wrap

♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.

♦ Gluten Free Option: Use gluten-free corn tortillas instead of flour.

Buffalo Chicken Wrap

Total Time: 5 minutes

Yield: 1 wrap

Buffalo Chicken Wrap

Ingredients

  • 1 large flour tortilla
  • 2 tbsp blue cheese dressing
  • 1/4 cup spinach
  • 1 cup chicken breast (cooked and shredded)
  • 2 tbsp buffalo sauce
  • 1/4 cup carrots (shredded)
  • 1/4 red onion (thinly sliced)
  • 1 tbsp blue cheese crumbles

Instructions

  1. Begin by pouring the blue cheese dressing in the center of a tortilla.
  2. Next, add the spinach on top of the blue cheese dressing.
  3. Now mix the shredded chicken with the buffalo sauce.
  4. Add the buffalo chicken to the wrap.
  5. Next, top with the sliced onions, shredded carrot and blue cheese crumbles.
  6. Begin wrapping by folding in the sides.
  7. Then wrap the tortilla tightly around the filling, slice in half and dig in!
http://whitneybond.com/2012/03/12/whats-for-lunch-buffalo-chicken-wrap/

Spinach, Goat Cheese and Bacon Frittata

A bag of spinach, a carton of eggs and a package of bacon, what to do, what to do?? It’s sounding like my Italian ancestors version of an omelet is about to happen!  Yes, if you were wondering what exactly a frittata was or what the difference between a frittata and quiche were, you are not alone!  So in the simplest terms: a quiche has a crust (usually) and more liquid than egg, where as a frittata has more egg than liquid and no crust, there it is!

So whether you just learned your fun fact of the day or not, you’re about to dive into a delicious recipe for this Italian crust-less egg dish!

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients (serves 4)

  • 6 slices bacon
  • 8 eggs
  • 1/4 cup milk
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp olive oil
  • 1/2 onion
  • 1/2 red pepper
  • 3 cups spinach
  • 2 oz goat cheese
  • 1 avocado

Start by frying up the bacon.

Don’t mind those extra couple slices of bacon.  Those are for…. someone 😉 Fry until crispy then drain the grease, crumble and mix together with the eggs, milk, salt and pepper.

Next, heat the olive oil in a sauté pan and add the onion and red bell pepper.

Sauté for 2-3 minutes then add spinach and sauté for an additional 3 minutes.

I know that looks like a LOT of spinach, but I promise it will cook down!

See, I promised 🙂

Next, add in the egg and bacon mixture.

Let cook for 2 minutes then crumble the goat cheese on top.

These chunks of goat cheese add an amazing creamy surprise in the middle of the Frittata!  Now cook on the stove for 5 minutes, then move into the oven to finish cooking at 400° for 10 more minutes.  Remove from the oven and voila!

I sliced the Frittata into pieces, topped with avocado and served with homemade rosemary focaccia bread!

Click here for printer-friendly version: Spinach, Goat Cheese and Bacon Frittata

♣ Vegetarian Option: Omit the bacon.

♦ Gluten Free Option: Omit the rosemary focaccia bread.