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Food

Southwestern Cobb Salad (with Avocado-Cilantro Lime Dressing) Recipe

January 21, 2014 2 Comments
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You must make this salad.  MUST!

It’s more fixings than salad, and more of a main course than a side dish. Especially if you add chopped up grilled chicken to it. Oooooh, think: tequila lime chicken…but that’s a recipe for another post.

Today we’re talking about a rainbow of chopped up veggies, shredded cheeses, avocados and, of course, lettuce.  This will be huge enough to feed a crowd.

I made this for my niece’s 1st birthday party where gluten was an issue for some of the guests and the salad and dressing were a total hit!  The cool thing about this dressing is that it is dairy free and it also works on top of grilled steak and chicken for fajitas, or any Tex-Mex menu.

First things first: cook your bacon. You only need 1 lb of thick cut bacon, but you better get 2 lbs since it’s impossible not to snack on pieces while you throw this together. Also, bacon thieves come out of the woodwork once the smell of bacon hits the air {…Joel…}.  I like to lay slices down on a foil lined baking sheet and bake for 20-25 minutes in a 375° oven.  Once cooked, chop up and set aside.

While the bacon is baking, hard boil a few eggs. Maybe 3 or 4…or 4 or 5.  Truth be told, I have a hard time just hard boiling 2 or 3 eggs.  I like to boil at least 6 at a time, then eyeball how much looks good in the salad bowl then keep the rest in the fridge for snacks or 2nd breakfast.  There are a gazillion different ways to boil an egg. I go with the eggs in a saucepan of cold water, covering by an inch.  Set to boil on medium-high/high heat and let boil a few minutes. Cover with a lid, remove from heat and let “steep” for 20 minutes. Remove from pan and submerge in icy cold water.  Peel and chop 3-4 of them once cooled completely.

Now get your veggie chopping on.

  1. Halve a pint of grape or cherry tomatoes
  2. Seed and dice 1 red and 1 orange bell pepper
  3. Seed and dice 1-2 jalapeños
  4. Cut/remove kernels from 2 ears of fresh corn (can cheat here and use half of a can of corn, drained)
  5. Cut 2 avocados into cubes

Here’s my secret to take the flavor of this salad up a click: heat a tablespoon of butter in a cast iron pan and cook the corn and jalapeño together for about 5-6 minutes. Just to roast and char ’em up a bit.  Let cool to room temp, or cook the night before and bring to room temp before adding to the salad.

Grab some pre-shredded cheese, or finely grate your own. Use a Colby-Jack or cheddar-Jack combo. Both are mild flavored and, well, just pretty to look at!

So…This is a salad, right?  My personal favs for the greens behind these toppings are chopped romaine and handfuls of baby spinach. You could use baby romaine, pre-packaged mixed Italian blend, pretty much any greens you’d like. I would skip head lettuce though because there is zero nutritional value in it. And you need some goodness to offset this much bacon!  Throw your greens into a large bowl and toss to combine.

Now, top off with your fixings in pretty little rows and serve with Avocado Cilantro-Lime Dressing, tortilla strips (store-bought) and chopped up chicken (if using).
Enjoy!
5.0 from 1 reviews
Southwestern Cobb Salad (with Avocado-Cilantro Lime Dressing) Recipe
 
Print
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 
Healthy, quick, easy LARGE salad to feed a crowd!
Serves: 8-10
Ingredients
  • 1 large head of romaine, chopped
  • 2-3 large handfuls of baby spinach
  • 1-2 lbs thick cut bacon, cooked and chopped
  • 3-4 eggs, hard boiled and chopped
  • 1 pint cherry tomatoes, halved or quartered depending on how large they are
  • 2 avocados, cubed
  • 1 each, red & orange bell pepper, diced
  • 2 ears of corn, kernels removed from the cob (or half of a can of corn, drained)
  • 2 jalapenos, seeded and diced
  • 1 cup finely shredded cheddar-jack, colby-jack or pre-packed "Mexican Blend" cheese
  • 1 tablespoon of butter (to cook the corn and jalapeno, if desired)
  • Store bought tortilla strips (in the salad toppings isle)
Instructions
  1. In a cast iron or heavy bottom skillet, heat a tablespoon of butter on medium-high heat. Add corn kernels and diced jalapeno and cook, stirring with a wooden spoon until lightly charred.
  2. In a large bowl, toss chopped romaine and baby spinach making a bed of lettuces.
  3. Arrange toppings (corn & jalapeno mixture, bell peppers, tomatoes, egg, bacon and avocado) in neat little rows or triangular wedges atop the bed of lettuce and spinach.
  4. Line the edge with shredded cheese.
  5. Serve with Avocado Cilantro-Lime Dressing
Notes
Do your chopping and arranging while the bacon is cooking. The 25 minutes of prep time overlap the 25 minutes of 'cook' time so this recipe doesn't actually take more than 30 minutes to throw together.
3.2.1251
Avocado Cilantro-Lime Dressing
  • 1 avocado
  • 1 bunch of cilantro, larger stems removed
  • 2 cloves garlic, smashed
  • 2 limes, juiced
  • up to 1/4 cup olive oil
  • 4 tablespoons agave, or more for a sweeter dressing (depending on how sour your limes are, or how sweet your tooth is)
  • 1 tablespoon white wine vinegar
  • Water, depending on desired consistency ~ you may not need any at all, you may need about 1-4 tablespoons.
  • kosher salt and fresh ground pepper, to taste

Throw all ingredients except olive oil into a food processor and pulse until combined.  Drizzle in olive oil slowly to emulsify.  Check the flavor and add water, olive oil and agave to consistency and sweetness desired.

~~~~~

Well, that was a ton of instructions for a very simple salad!  I’ll try to feature the chicken option in another post…

So tell me, what are your favorite variations and toppings to put on a cobb??  Doesn’t this salad feel healthy?  A great way to kick off those 2014 resolutions.  Just go easy on the bacon, my friends.

xoxo,

~p

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Written by: Phanneth
Food

The Best Grilled Cheese Ever {Gruyere, Spinach, Avocado & Tomato}

April 16, 2013 10 Comments
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Ok, well, one of the best…it definitely makes my top 10 list of grilled cheeses.  And boy can I judge a good grilled cheese!

And heck, since April is Grilled Cheese Month, I’m more than happy to share this beauty with you.  Let me first tell you how this baby was born:  This is actually a story of leftovers falling in love and finding a new home with each other.

Rye bread isn’t something I keep around the house regularly.  I just happened to have half the loaf left over from St. Patrick’s Day’s corned beef Rubens and I wanted to put it to good use.

I also had half a brick of Gruyere left from scalloped potatoes I made that same weekend for my sweet little niece, Cora’s, baptism.  Add to that some cherry tomato stragglers from an orzo dish, avocados I forgot about on the counter and a handful of spinach left in the fridge.

So here goes nothing!

Butter 1 side of each piece of bread ~ I used Brummel and Brown, but any old butter or light margarine will work.

On the opposite side of the butter, lay the sliced cheese on one piece of bread and smash the sliced avocado onto the other, leaving a few chunks.  Salt and pepper your avocado.

Heck, salt and pepper your sliced tomatoes too, while you’ve got the mills handy.

Put a pan on the stove to just above medium high heat and let it get nice and warm.  Place the bread with the cheese slices on it, butter side down.

Add a handful of baby spinach and seasoned sliced tomatoes to the warmed and melting cheese.

So really, you could use any tomatoes you have on hand.  I only had grape tomatoes, but vine ripe, roma, or campari would be lovely as well.  Those giant hot house or beefsteak boys will be too hearty and not as flavorful, so stay away from these for this recipe.

Top with the 2nd slice of bread, avocado side to the veggies.

Once the bottom side has browned and the cheese has started to melt, carefully flip the sandwich so the avocado side’s buttery side is now on the skillet.

Smash it down a snooch and cook until the bottom side is now evenly browned.

Once browned and cheese is melted, transfer to a cutting board for cutting or a plate for eating.

I ate this right off of the cutting board.

Please don’t judge me!  Hey, I let it cool for at least 5.2 seconds before digging in!

Now I know you’re going to laugh at the measurements this recipe calls for…since this grilled cheese creation came about on leftovers and a craving the below is only a guide for you to tweak to your preference and taste buds.  But don’t skimp ~ this is meant to be an ooey-gooey-juicy giant of a grilled cheese.

Enjoy!

5.0 from 1 reviews
The Best Grilled Cheese Ever {Gruyere, Spinach, Avocado & Tomato}
 
Print
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Not just any grilled cheese. This gourmet sandwich uses Gruyere, avocado, baby spinach and sweet sliced tomatoes to warm up the coldest of days and fill the hungriest of hungers.
Serves: 1
Ingredients
  • 2 slices of rye bread
  • 2 slices of Gruyere, or enough to evenly cover 1 slice of bread
  • ¼ of an avocado, sliced
  • 1 small handful of baby spinach
  • 2-4 slices of a sweet tomato, such as vine ripened, roma or campari (grape tomatoes work well too!), lightly seasoned with sea salt and fresh cracked pepper
  • Sea salt & fresh cracked pepper, to taste
Instructions
  1. Heat a skillet to medium/medium-high
  2. Butter 1 side of each slice of bread
  3. On the non-buttered sides, lay the cheese slice(s) evenly across 1 piece and smash the sliced avocado on the other piece, leaving a few chunks. Add a sprinkle of salt and pepper to the avocado.
  4. Lay the buttered side of the bread (the one with the cheese on it) on the skillet and top with baby spinach and tomatoes.
  5. Top this layer with the slice that has the smushed avocado, avocado side down, buttered side out.
  6. Once the cheese has started to melt and the bottom piece is browned, carefully flip the sandwich and toast the opposite side until evenly browned.
  7. Remove to a plate to cool down and crisp up.
3.2.1230

 

 

 

 

 

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Written by: Phanneth
Family Food

Easter Eats

April 1, 2013 18 Comments
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Hi Friends!  Sorry for being away so long.  You all know how quarter end at work gets the best of me and my time.

And WOW ~ it is Easter already!  And on the weekend of Quarter End at the office, having just got back from a work function in Vegas, running 100 miles a minute in all different directions…that means I had to scale it down to a basic luncheon for my family’s celebration since 55+ hours at work last week had me totally exhausted.

The Menu

a Variety of Deviled Eggs

Smoked Salmon

Fruit ~ Pineapple & Strawberries

Strawberry Spinach Salad

Bacon Wrapped Asparagus Bundles

Pork Loin with Fig & Port Sauce

Cookies & Carrot Cake Cupcakes

My sis-in-law, Amanda, made the most amazing chipotle deviled eggs.  I’m not ashamed to admit I kept the leftovers and had them for a midnight snack.  Didn’t share a single one.

I, on the other hand, tried this new recipe from Pinterest for guacamole deviled eggs to add some variety.

While they were stunning plated, very easy to make and lower in calories, there weren’t what I was looking for in a deviled egg or a guacamole.  I think texturally I was missing the crunch of a chip for the guac and the richness of traditional deviled eggs for the eggs.

Quite the conundrum…although no egg was left standing, so I guess they weren’t totally texturally amiss.

Joel’s not big on green beans, but he is big on bacon.  And loves roasted asparagus.

I trimmed and wrapped these beautifully young and tender asparagus bundles with two pieces of center cut bacon each.  Laid them seam sides down in a baking dish and topped with a bubbling mixture of brown sugar, soy sauce, Worcestershire sauce, butter and fresh smushed garlic.

Yep, smushed.  My mother-in-law got me this cool kitchen gadget for Christmas.  It sits on my windowsill at the ready should I ever need to quickly turn this:

Into this:

Not only is it brightly painted and interesting looking, but it does a heck of a job smushing fresh garlic in 5 seconds flat.

The main attraction was super easy pork loin (recipe courtesy of Giada the Great).  No pics, but I promise I’ll post one the next time I make this.  Because there will be many, many re-makes of this totally awesome and super easy dish.

Topping it all off was chocolate bunnies, jelly beans, chocolate chip cookies, oatmeal raisin cookies and c-c-c-carrot cake cupcakes.

Oh baby, were these delicious.

I slightly tweaked Ina the Awesome’s recipe and made my own vanilla candy toppers (less oil, regular eggs, canned crushed pineapple, 1lb of cream cheese (half regular/half neufchatel), softened but not room temp).

Homemade candy toppers ~ easy, peasy.

Melt vanilla candies and add food coloring, if necessary.  I used green colored vanilla candies from Aiden’s super hero party, but didn’t have orange.  So I melted down white vanilla flavored discs and added red and yellow food coloring to make the ‘carrots’.  Add the melted candy to sandwich sized  ziplocs, snip one corner and pipe onto wax paper.

Pipe the orange first, then add the green tops.  Piece of cake ~ a-ha-ha-ha-ha.  Pun totally intended.

I felt I owed Aiden a do-over since his birthday cupcakes were an abysmal disaster.

These outta do it.

So we ate our way through Easter on Saturday with my family and Sunday with Joel’s.  Stuffed to the gills in a good way with food, family and with scripture.

How did your family celebrate Easter (if it does)?  However it was spent, I hope it was a good one!

Much Love,

~pw

 

 

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Written by: Phanneth
Food

Soy & Brown Sugar Glazed Salmon Recipe

March 1, 2013 3 Comments
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Well, here we are at another Fish Friday.

I love seafood, so this is a nice for me to get to incorporate fish dishes into my week without Joel missing a steak!

Today’s recipe is a super easy, super affordable, super tasty soy & brown sugar marinated salmon that is baked for only 15-20 minutes.

I paired ours with boxed couscous (5 minutes to done, but not GF) and roasted asparagus with Parmesan cheese (which I roasted alongside the salmon for its 20 minutes).

So salmon is almost always on sale during Lent.  I got mine for $5.99/lb.  Go grab yourself a pound or so of a grizzly bear’s favorite meal.

Wash and rinse then lay on paper towels for like 2 minutes and pat dry. That’s a totally arbitrary number.  Just long enough to prepare your marinade will do.

Mince, or practically ground up your fresh garlic.  I guess you could call this smashing the heck out of it, too.

Anywhoo, measure your liquids into a measuring cup, give a good robust-o whisk and pour over the salmon, that you’ve just seasoned with fresh cracked pepper and sea salt or kosher salt.

If you’re going Gluten Free, be sure to use Bragg’s Amino or San-J, or any other brand of GF ‘soy’ sauce.

As you can see, I’ve removed my 2 minute towel and replaced with aluminum foil.  Mostly because I wanted the baking dish to be easier to clean up with a non-stick effect once the salmon was done cooking.

I let this hang out in the pool for about 20 minutes, using a basting brush to help coat evenly, and I’m a believer in marinating.  You could probably throw this right in the oven and the salmon would still taste A-mazing.

If you’re waiting on the marinade, you should preheat your oven to 425°.

Oh, and sprinkle some more brown sugar on top of the salmon for good measure.  Just because you can!

Bake the salmon for 15 minutes, basting at least once.  The fish should be slightly opaque, but still pink.  Turn your oven to broil for the last 5 minutes to bubble up the glaze and really set it into the salmon.

Remove from the oven and plate with your lovely side dishes.

*Note: this was baked with the skin on, then I used a spatula to remove the fish from the skin (it literally slid right off!) before plating.

Sure beats that drive thru filet-o-fish, huh?

Mouth watering Lent-full-ness.  Enjoy!

~pw

5.0 from 1 reviews
Soy & Brown Sugar Glazed Salmon Recipe
 
Print
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Easy and delicious baked salmon with a soy and brown sugar glaze. As fancy as a restaurant!
Ingredients
  • 1lb of fresh salmon, as 2 pieces or cut into 4
  • 2-4 cloves of garlic, minced
  • ⅛ cup of olive oil
  • 4 tablespoons low-sodium soy sauce or GF tamari (such as Bragg liquid amino, or San-J)
  • ¼ cup brown sugar + 2 tbsp for sprinkling on top
  • 1 lemon, juiced
  • 2 tablespoons water or white wine
  • Lemon wedges for serving
Instructions
  1. Preheat oven to 425 degrees and line a baking dish with aluminum foil.
  2. Place washed and patted dry fish on foil and season with salt & pepper.
  3. In a measuring cup, measure liquids, brown sugar and minced garlic then whisk to incorporate.
  4. Pour over salmon, using a basting brush to coat entire surface and sides.
  5. Marinate for 20 minutes.
  6. Bake in preheated oven for 15 minutes, then broil for last 5 minutes. Fish should be opaque but still pink.
3.2.1199

 

 

 

 

 

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Written by: Phanneth
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Instagram post 2043276215343012223_9478705541 These poor flowers got the short-end of the stick yesterday. The lucky ones went home with some incredible baseball moms. The rest got shoved into a bag, into a wagon, sat on by a 5 year old and smooshed by baseball gear in 75 degree heat. 🤦🏻‍♀️
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My kiddo threw +80 pitches yesterday and really brought the heat. He went 3 innings, only allowing 5 runs off 4 hits and struck out 5. He also hit a triple that might have been an in-park home run except he spent 2 seconds too long watching his ball sail to the fences. 😁 .
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fireflytales.essentials

+ natural wellness & essential oil education & inspiration 💕
+ YL oily recipes 🌿
+ positivity & motivation💪💋❤️
+ grab a kit and join our team! 💜

Instagram post 2272265904946805462_9478705541 Before settling in to work from home today, I loaded up my diffuser with this trio and stepped out of my comfort zone and participated in a virtual yoga flow.  Oh how my soul needed it! 💗
⠀⠀
💧Frank (2) to increase my spiritual awareness, deepen my meditation, improve my attitude, uplift my spirit and keep me grounded. ⠀⠀
💧Peppermint (2) to stimulate my mind and help me focus ⠀⠀
💧Tangerine (3) to promote happiness and calming and combat irritability ⠀⠀ Biggest takeaway from my flow was consciously make an effort to SMILE every day 😀 ⠀⠀ I know these times are scary and there is so much unknown but we also have community and love and light. I hope you find time today to find something to smile about. ⠀⠀ STAY IN and spread joy to those in your social distancing circles as best you can. ❤️
Instagram post 2263483285362807049_9478705541 Does anyone need me to order Thieves Cleaner (ultra concentrated), Thieves Spray, or small Thieves Hand Sanitizers for them? 🙋🏻‍♀️
⠀⠀
I’m putting in my monthly rewards order and an happy to hook you up 😘
⠀⠀
I’m a firm believer that effective cleaning products shouldn’t include toxic warnings or fake fragrance, especially when I’m using them around my kiddos, on things they touch and surfaces they eat from or am gifting to pregnant mom-to-be’s or sending to use in the kids’ classrooms 🌿
⠀⠀
Google “Thieves Chicken Test” or “Cleaning Products Lung Function” to see why we switched. There are plenty of articles supporting the power of plant based cleaners and many against VOCs; none penned by me but plenty to be eye opening 🤢😳
⠀⠀
My wholesale discount with Young Living is like my Prime membership for good-for-you cleaning products, bath, hair, makeup, AND oils. When everyone started going crazy stockpiling sketch-for-you cleaning products, I logged in ONLINE and put in my order for all kinds of Thieves things and got my package in 2 days. Just sayin 🤓
Instagram post 2188615754102258949_9478705541 Yay!! YL’s Black Friday sale has been extended through today! 😱

So thankful for a company that takes product quality (we own our own farms!), and its members’ non-toxic health and wellness seriously! 🧡

These are wholesale member prices so let me know if you want to jump on my order TODAY to try a few out OR use the link in my profile to jump in and get your membership. 🙋🏻‍♀️ You can add these specials to your cart, along with your membership enrollment, when you check out and will get the wholesale membership pricing for these PLUS a membership kit. Membership kits start at $35 (1 oil and a few samples + your membership discount, no diffuser). PM me for deets on the other options 💜😘💜
Instagram post 2136542016121041567_9478705541 🍂 Let me know if you want an invite to this Facebook event / class. It’s all online so you don’t “go” anywhere! ⠀⠀
🎃 We’re sharing which essential oil combos can make your home smell like all the fall, all the pumpkin spice, and all the cinnamon apples WITHOUT all the toxins you’d get from a “fragranced” candle. BONUS: mood + wellness support, focus, calming or happy dancing could be side effects of diffusing these natural plant juices around your family. 🧡
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🙅🏻‍♀️ My boys all have allergies so we had to break the candle habit and I’m so grateful we did. Huge difference! ⠀⠀
🤩 *plus* one lucky person will win this super cute oil shelf just for sharing the invite with a friend + interacting with the posts. EASY!
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🍎 here’s a sneak at one of the diffuser blends / recipes we’re sharing. .
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#PSLminusthetoxins #pumpkinspice #applepie #fallintooils #diffusercombos #winterwellness #falldiffuserblends
Instagram post 2112527759708737321_9478705541 We are getting out of our comfort zones! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
💫 We made it to the starting line of The Denver Color Run!
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Wish us luck and pray we make it to the finish line!
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⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pre-run warm up with all the Valor, all the Ningxia, all the Super B and all the mineral sunscreen. How do you pre-run prep??
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#thecolorrun #thecolorrunlovetour #wildchild #babytiger #mykidrunsfasterthanme
Instagram post 2060224138392770421_9478705541 Real girls wear sweats, Valor and Tranquil on windy sailboats across the Aegean Sea. 💜
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@nike @express @youngliving @yocolorado .
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#valormademedoit #onceinalifetime #vacation #realgirls #nike #express #youngliving #santorinigreece #vacationstyle #aegeansea #mybigfatgreekvacation
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