Categories

Chocolate Coconut Milk Pudding | alidaskitchen.com #recipes #pudding #coconutmilk #Silk #yaywater

Chocolate Coconut Milk Pudding

Chocolate Coconut Milk Pudding is a smooth, rich chocolaty pudding made using coconut milk, takes less than 10 minutes to prepare and then chills in the refrigerator until set. {gluten free, can be vegan using dairy-free chocolate}

Move over box pudding! This homemade Chocolate Coconut Milk Pudding not only tastes better than its pre-made counterpart, but it is so easy to make! Simply start by whisking the dry ingredients in a sauce pan. Next stir in coconut milk, bring to a boil and then reduce to a simmer until thickened. Remove from heat, add chopped chocolate and vanilla extract and stir until chocolate is melted. Pour the pudding into serving dishes, cover with plastic wrap (touching the pudding surface) and then chill. It could not be any easier or tastier!…

Read more

Lighter Stove-top Mac and Cheese topped with Roasted Tomatoes and Garlic Breadcrumbs

Lighter Stove-top Mac and Cheese #SundaySupper #FamilyDinnerTable

Lighter Stove-top Mac and Cheese

Lighter Stove-top Mac and Cheese is an easy, cheesy pasta recipe made without any butter, yet remains smooth and creamy.   Roasted tomatoes, with a hint of balsamic and garlic, as well as garlic breadcrumbs are an optional topping to give this basic dish a grown-up twist!

This week, Sunday Supper has teamed up with American Family Insurance again as part of their Back to the Family Dinner Campaign.  The theme is ‘meals made with cheese.’   I could not think of a more perfect theme for my family of cheese lovers!   While I had several cheesy recipes in mind, nothing beats a basic macaroni and cheese.  Well nothing, except for this Lighter Stove-top Mac and Cheese recipe with a grown-up twist made in less than 30 minutes!  In fact, this recipe is one of the first meals we have been able to enjoy as a family, with everybody eating the same thing.  This Back to the Family Dinner Campaign is working!!…

Read more

Mediterranean Lentil Salad

Mediterranean Lentil Salad


Mediterranean Lentil Salad is a healthy, protein-packed, veggie-rich grain salad, mixed with a tangy balsamic vinaigrette.   There are so many delicious flavors at play here, with red onions, garlic, parsley and, of course, the balsamic vinaigrette.  This easy recipe is a great base recipe with lots of flexibility to customize it to your preference.  You could add spinach, change up the amounts of tomatoes, onions, etc.  Mediterranean Lentil Salad can also be vegan by simply omitting the feta cheese.

I really like using lentils because they are such a great source of lean protein and high fiber and iron too.  Per the bag I used, there are 12 grams of protein and 14 grams of fiber…all with zero fat.   I find lentils to be a great meat substitute in recipes, such as tacos.  In fact, I am putting the final tweaks on a lentil taco recipe to share with you soon!

Mediterranean Lentil Salad
 
Yields: 4 servings
Ingredients
  • 1 cup chopped red onion, plus 1 1-inch thick slice (for cooking water)
  • ¼ cup chopped fresh parsley, plus 3 parsley sprigs (for cooking water)
  • 2 garlic cloves, minced
  • 1 cup dried lentils, sorted and rinsed
  • 1 cup halved cherry (or grape) tomatoes
  • ½ cup diced cucumber
  • ½ cup feta cheese, divided
  • salt and pepper to taste
  • For the balsamic vinaigrette:
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
Instructions
  1. COOK LENTILS: Add 2½ cups of water to a medium sauce pan and bring to a boil. Add onion, parsley sprigs and minced garlic and bring to a boil. Stir in lentils, reduce heat to a simmer, and cook uncovered until lentils are tender (about 20-25 minutes). Drain and discard onion and parsley.
  2. MAKE VINAIGRETTE: In a small bowl, whisk together vinegar, water, vinegar, mustard and garlic until combined. Pour into a sauce pan (I just used the same pan used to cook the lentils) and heat on low until just warmed (do not boil).
  3. ASSEMBLE: Place warm lentils in a serving bowl. Add cucumber, tomatoes, chopped parsley, ¼ cup feta and warm vinaigrette and toss to combine. Add salt and pepper, to taste. Sprinkle with remaining ¼ cup feta and serve.

It’s my favorite time of month again…the Eating with the Alphabet Challenge hosted by Brenda from Meal Planning Magic!  This month we were to showcase a recipe using a fruit, vegetable or grain that begin with the letters K or L.  Lentils are the first that came to mind, and I had so much fun trying different, healthy recipes with them.  If you’re a blogger, why not join us!  It’s fun to come up with new, healthy recipes as well as see what other bloggers decide to make.   Brenda has more information and sign up details here.



jalapeno popper pasta

Jalapeno Popper Pasta

Jalapeno Popper Pasta is a cheesy, spicy dish where comfort food meets an appetizer favorite.  This grown-up mac ‘n cheese dish is filled with tasty jalapeno peppers, topped with garlic breadcrumbs and  is made a little lighter too!

While Mike and I were pretty sure we would enjoy Jalapeno Popper Pasta, because I mean really…between the cheese and garlic breadcrumbs and a nice kick from the jalapenos…it’s a safe assumption, right?  Well, this is how it typically goes down when I want to photograph our dinner for the blog.  I load up a plate for photos and head over to my photo spot.  I tell Mike to go ahead and start without me, but he always says he wants to wait.  (He might sneak a bite or two).  Photos take anywhere from 5 to 15 minutes depending on various factors, and then we eat!  These photos didn’t take long, maybe 5 minutes.  I went to the table, and Mike had already finished.  He just smiled and went to load up for seconds.  It’s that good!

If you’re lucky enough to have a garden full of jalapenos, this Jalapeno Popper Pasta is a delicious, new and different way to use them up.


Jalapeno Popper Pasta
 
Yields: 4 servings
Ingredients
  • 8 ounces pasta (rotini, gemelli, or any other similar shape will work)
For the Garlic Breadcrumbs:
  • ¼ cup panko breadcrumbs
  • 1 teaspoon canola oil
  • 1 garlic clove, minced
  • pinch salt
For the Sauce:
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped yellow onion
  • 1 to 2 garlic cloves, minced
  • 2-3 jalapeno peppers, minced (to yield approx ¼ cup)
  • 6 ounces reduced-fat cream cheese, cut into 6 pieces
  • 1 cup skim milk
  • 1 cup Monterey jack cheese
  • 1 teaspoon chili powder
  • salt and pepper, to taste
Instructions
  1. COOK PASTA: Cook pasta according to package directions to al dente. Drain and set aside.
  2. MAKE BREADCRUMBS: Meanwhile, heat oil in a medium, nonstick skillet and add breadcrumbs and (1 clove) minced garlic. Stir frequently until breadcrumbs begin to brown and garlic is fragrant. Add a pinch of salt, remove from heat and set aside.
  3. MAKE SAUCE: In a large saute pan, heat olive oil over medium-high heat. Add onion and cook for about 5 minutes. Add peppers and cook for 3 minutes, or until onion and peppers are softened. Add garlic during the last minute, cooking until fragrant.
  4. Reduce heat to medium and add cream cheese to onion mixture. Stir until melted. Add milk, stirring until incorporated. Add cheese and chili powder and stir until melted and smooth.
  5. PUT IT TOGETHER: Remove sauce from heat. Add cooked pasta to sauce and toss until combined. Add salt and pepper to taste.
  6. SERVE: Divide on serving plates and sprinkle with 1 tablespoon of garlic breadcrumbs. Top with jalapeño rings for garnish (optional).
Notes
Adapted from Rachael Ray

 
It’s my favorite time of month again…the Eating with the Alphabet Challenge hosted by Brenda from Meal Planning Magic!  This month we were to showcase a recipe using a fruit, vegetable or grain that begin with the letters I or J.  I obviously went with J for jalapeño.

The past few months, I have been able to knock out several recipes from my bucket list with this challenge, and each of these recipes have become household staples.  Gotta love a 3 year old who can’t get enough of roasted chickpeas (we go through 1 can every 1 to 2 days!)

chicken and potatoes spinach salad with mustard vinaigrette

Chicken and Potatoes with Mustard Vinaigrette

Chicken and Potatoes with Mustard Vinaigrette | alidaskitchen.com
 With temperatures hitting record highs this summer, I am always happy to be able to cook a quick and healthy dinner that does require turning on the oven.  This Chicken and Potatoes with Mustard Vinaigrette can be made on the stovetop in less than 30 minutes.  It’s served over a bed of fresh baby spinach, making it healthy and delicious.  I’d say this dish fits the bill of quick and healthy, making it a perfect dinner!

I actually found this recipe in a magazine at least 10 years ago and gave it to my mom.  She has made it regularly ever since, and everybody is happy when she has it on the menu.  This salad became an instant family favorite!  While the original recipe calls for rotisserie chicken, my mom bakes chicken breasts and shreds them.  In this recipe, I poached the chicken.   The original recipe calls for watercress, but the spinach gives the salad a bit more substance.  Arugula would also be a tasty substitution.  Basically what I’m telling you is that this recipe is flexible.  Go with what works for you to make this a family favorite of your own.

Chicken and Potatoes with Mustard Vinaigrette
 
Yields: 4 servings
Ingredients
  • 1 pound boneless, skinless chicken breast
  • 1 pound small red potatoes
  • salt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon honey
  • black pepper, to taste
  • 4 tablespoons olive oil
  • 10 ounces fresh baby spinach
Instructions
  1. Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.
  2. While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water. Bring to a boil. Reduce heat to simmer and cook for 20 minutes.
  3. While chicken and potatoes are cooking, whisk together mustard, vinegar, garlic, honey, and pepper in a small bowl. Gradually add oil, whisking constantly until incorporated. (Note: I then pour vinaigrette into a cruet for ease of pouring).
  4. Once chicken is cooked, transfer to a separate bowl. Drizzle 2 tablespoons vinaigrette over warm chicken and let sit for a minute to soak in. Then use 2 forks to shred chicken.
  5. Cut cooked potatoes into quarters (or halves, depending on size).
  6. Place spinach in a large serving bowl. Add potatoes and chicken, and toss to combine. Serve immediately, drizzling with additional vinaigrette as desired.
Notes
You can add the vinaigrette to the serving bowl and toss, but I prefer to let others control the amount of dressing on their salad. For me, a little goes a long way!

Adapted from Real Simple