Blackberry Cobbler

If you know me well, you know that for the majority of my life, I have had an aversion to fruit. I know, I'm not a real person. Who doesn't like fruit?! I probably ate it as a very young child when I didn't have a choice, but at some point I decided I did not like fruit. I distinctly remember one summer sitting on our back porch and my mom saying, "Try this melon! It tastes like candy!!!" I reluctantly tried it, because if it tastes like candy, AWESOME! You can imagine my disappointment when it did not taste like actual candy.

BUT y'all, there's hope! I'm happy to say that I'm slowly conquering my fruit fear at age 27. I think it's been a texture thing and now I think it's a mental thing I just need to get over. Because I love smoothies and slowly starting to enjoy pie. Last summer, I willingly chose to eat blueberry pancakes over chocolate chip! So this weekend, I decided to make this blackberry cobbler because blackberry cobbler just sounded summery and delicious. And it WAS. And I ate a ton of it. See what I mean? Progress! There's hope for me after all :)

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Blackberry Cobbler (from Southern Living)

3 containers of blackberries (about 4 cups)

Lemon juice (about half a lemon)

1 egg

1 c sugar

1 c all-purpose flour

6 tbsp melted butter

vanilla ice cream

Preheat oven to 375. In a lightly greased 8x8 square baking dish, place blackberries. Squeeze lemon juice over blackberries. In a separate bowl, beat the egg and add flour and sugar. Mix until it resembles cornmeal and evenly pour over the blackberries. Drizzle melted butter over the topping. Bake for 35-45 minutes or until the top is light brown and blackberries are bubbling. Serve warm with vanilla ice cream. Enjoy! 

Summer Salad

Before we left for vacation, I really wanted to have a week of healthy eating, knowing that we would be eating out for every meal. I whipped up this salad at the beginning of the week and oh man, was I happy to eat it every single day after for lunch. It was so fresh, delicious, and fulfilling. That's my biggest thing with salads - I'll eat them but afterwards, be craving something else. This one did not do that. You can't see it in the picture, but there's also barbecue grilled chicken that goes along with it. I think the chicken was possibly still cooking at the time of the picture :)

Possibly my favorite part about this salad is that it's easily adaptable for any of you! If you want to use cherry tomatoes instead of regular, do it! If you want to add black beans, go for it! Dried cranberries? Yum! You can really make it yours.

Summer Salad

1 lb boneless chicken breasts

Barbecue sauce (I use Sweet Baby Ray's)

2 avocados

2 ears of corn, grilled

1 diced bell pepper

1 large chopped tomato

Red leaf lettuce

Goat cheese

Marinade chicken in barbecue sauce, and grill for about 15 minutes, depending on size of the chicken. Prep all remaining ingredients by cutting and dicing, and throw together in a bowl. Top with sliced chicken and goat cheese. Drizzle with a light salad dressing - I use a sweet vidalia onion dressing from Kroger that I love, but any light dressing would work! 

Serves 3 people, depending on how hungry you are!

Strawberry Shortcake

Ohhhh how I love strawberry shortcake!!! Growing up, this was a summer dessert staple in my family. Along with whipping up chocolate chip cookies and pancakes in record time, my mom would quickly make these shortcakes if we were craving something sweet after dinner. Being honest though - I have had a slight fruit phobia (it's a texture thing, I think) since a young age and for all of my life I've eaten just the shortcake with whipped cream. I know, I'm crazy. 

 And with the Fourth of July coming up, what feels more American than a good ole shortcake with strawberries?! Okay, maybe apple pie or blueberry pie. But strawberry shortcake too. It's a great and super easy dessert to make for holiday celebrations - you can even add blackberries or blueberries for a pop of blue! Last night I hosted Bible study and decided strawberry shortcake would be the perfect treat to make for everyone. And wouldn't you know, last night I actually ate strawberries with mine and liked it!!! Progress, I'm telling you!

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Strawberry Shortcake
2 1/3 c Bisquick
1/2 c sugar
3 tbsp butter
2/3 c milk
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1 c heavy whipping cream
2 tbsp sugar
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sliced strawberries
1 tbsp sugar


Preheat oven to 425. In a mixing bowl, melt butter and add Bisquick, sugar, and milk. Mix together. Spoon onto an ungreased baking sheet and bake for 10-12 minutes.

Mix whipping cream and sugar together in a smaller bowl. Use an electric mixer and mix until stiff peaks form. Refrigerate whipped cream until time to serve.

roasted corn and tomato pasta salad

I'm actually not lying when I say that some of my happiest moments and greatest joy revolves around food. I mean, it's just so tasty! And a great meal usually involves great drinks and company, hence happy moments. This weekend I was at Burger Up with friends and having a happy moment, because naturally we were discussing food! My friend Cobb had a recent birthday dinner at Mangia in Nashville and was describing this one pasta they had and literally, my mouth was watering. Because, foods! So that night when I got back into Lex, the first thing I did was go to the grocery and attempt to recreate it. And while I might have varied a few things and Mangia's version is probs way better than mine, I think this is an excellent weekday lunch or summertime side. Easy to make for big groups, or just for yourself. 

Roasted Corn & Tomato Pasta Salad

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Ingredients

2 c noodle of choice

2 ears of corn off the cob, roasted

2 chopped tomatoes

Chopped basil

Fresh mozzarella

Olive oil

Boil noodles, assemble other ingredients, and toss with olive oil and salt and pepper. Serve warm or cold.

sundried tomato pasta with grilled flank steak

Do you all ever get in a rut with cooking? I feel like I so often make the same go-to's time and time again. But like I do with workouts, I get bored with the same thing over and over! Last night, Simon and I made this super easy and absolutely delicious sundried tomato pasta and I highly recommend to you all! Simon actually found the recipe in Men's Health, something I'm obviously not reading. It looked quick and simple so I thought, why not, let's give it a try! So glad we did, this will definitely be entering the rotation! 

Ingredients

1/2 c sundried tomatoes (you can buy these prepackaged)

1 garlic clove

1/4 c chopped parsley

2 tbsp chopped basil

2 tsp red wine

1/4 c olive oil

cavatappi pasta (or whatever short noodle you prefer!)

8 oz grilled flank steak

Parmesan cheese & basil for garnish

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In a food processor or blender, pulse the tomatoes and garlic. Ad the herbs, vinegar, and olive oil. Pulse till combined, and add water to thin if needed. Toss the cooked pasta with 3/4 of the sauce and set aside. Season the steak with kosher salt and black pepper. Grill to medium, about 3 minutes a side, depending on how hot the grill is (I prefer my steak more rare). Let rest 5 minutes when done cooking, then slice and toss with remaining sauce. Add to pasta, garnish with additional chopped basil and Parmesan cheese. Enjoy! 

harvest chicken salad

Im know I've said this before, but I love a quick, easy recipe that leaves me full and satisfied. And man, does this chicken salad do that.

I adapted the recipe from the blog Real Food, Whole Life. Once you've cooked the chicken, it's just assembling ingredients. You can serve it over your choice of greens (I like arugula) or eat it straight like I have this week.

Harvest Chicken Salad 

adapted from Real Food, Whole Life

2 lb chicken breast

2 cloves minced garlic

kosher salt

black pepper

chopped rosemary

1 tbsp olive oil

2/3 cup chopped celery

2/3 cup walnuts

1-2 diced apples

1/3 cup dried cranberries

Dressing

Whisk together:

1 tbsp olive oil

3 tbsp white wine vinegar

1 tsp honey

1 tbsp whole grain mustard

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Preheat oven to 350. Place chicken breast in a roasting dish and rub 1 tbsp of olive onto the chicken. Sprinkle salt, pepper, garlic, and rosemary onto the chicken, coating both sides. Cook for 30-40 minutes depending on thickness of chicken, until done. When cooked, allow to cool and then shred or cut into pieces. Add to a mixing bowl, and add the chopped celery, walnuts, cranberries, and apple, and mix together. Pour dressing over, mix, and serve. Makes about 4 servings.

black bean & salsa soup

Happy Cinco de Mayo! If your weather is at all like it is here in Kentucky, it's going to be a little bit of a chilly Cinco celebration. Good thing I've got a perfect soup for the weather and occasion - and the best part is that it literally takes 10 minutes to whip together. My favorite thing about this soup is that it's quick, filling, and you can really tailor it to your preference.

Black Bean & Salsa Soup

2 cans black beans

1/2 cup vegetable broth

1/3 cup salsa (I used salsa verde from Trader Joe's)

avocado & tomato

Drain black beans. Add 1 can of beans to a food processor, blender, or Magic Bullet (what I used) with 1/2 cup vegetable broth and blend until relatively smooth. You can use as much or as little vegetable broth as you want, depending on desired soup thickness. Pour that mixture into a saucepan and heat on low-medium heat. Add second can of black beans to blender and pulse, leaving the black bean mixture a little thick. Add to saucepan with 1/3 cup salsa and mix together until warm. Like the vegetable broth, add as much salsa as you see fit! Garnish with avocado and tomato. You can also add sour cream, chips, lime juice, etc. The world is your oyster when it comes to this soup! 

SRIRACHA LIME CHICKEN CHOPPED SALAD

Oh my goodness y'all, I just love the feeling of spring and summer. The days are longer, the nights are warmer, and doesn't the food taste so much better? I find myself eating so many more fresh vegetables and lighter meals in these warmer months, and this salad is a great example. I saw a version of it on my friend Whitney's blog and knew I had to make a variation for myself. The original recipe called for grilled pineapple, but I don't have a grill and don't like pineapple so I removed that. Still, so, so yummy... This will definitely be a repeat in the coming months!

SRIRACHA LIME CHICKEN CHOPPED SALAD 

1 lb chicken tenders (or chicken breast if preferred)

1 avocado

1 red onion

Cherry tomatoes 

Choice of lettuce (I picked arugula)

1 lime

3 tbsp sriracha

LIME VINAGRETTE

1/3 cup light olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp raw honey
Dash sea salt

Marinate chicken in sriracha and lime juice and add salt and pepper to taste. Cook chicken at 350 for 20 minutes. Dice avocado, cut tomatoes, and finely chop red onion. Add over bed of lettuce and add chicken. Toss with lime vinagrette and enjoy!

SOUTHWEST QUINOA SALAD

I'm finally back! To celebrate, I have an insanely easy but delicious recipe for you: Southwest Quinoa. My roommate and I are really trying to be healthier and eat something besides tacos and comfort food. On Monday night we had this Southwest Quinoa and it left me feeling satisfied and full. I had it again for lunch yesterday and it kept me energized. Don't you hate when you feel sluggish after lunch?! Enough of me blabbering. Here's the recipe.

Southwest Quinoa + Arugula

1 1/2 cups quinoa

1 can black beans

1 can corn

1 diced red pepper

1/4 cup chopped green onion

Chopped cilantro

1 tbsp olive oil 

Fresh lime juice

Arugula

Cook quinoa according to directions. Mix with remaining ingredients, refrigerate. Serve over a bed of arugula with a light vinaigrette if so desired. Enjoy!

RED QUINOA + VEGGIE BOWL

In the new year, I'm trying to eat healthier lunches. Lunch is not exactly my favorite meal unless I can go home and make a panini quickly. Otherwise, cold subs and salads just typically don't do the trick for me and I'm eating leftovers from dinner the night before. My friend gave me a suggestion though, and it was so delicious I feel like I need to share it with you all! This red quinoa + veggie bowl left me feeling full and satisfied (difficult) and gave me enough energy to make it through the day. 

Red Quinoa + Veggie Bowl

1 bag Frozen Simple Truth Red Quinoa and Brown Rice

1 Red Pepper

1 Yellow Squash

1 Zucchini

Feta Cheese

1 Tbsp Balsamic dressing of your choice

Sautee the vegetables (you can change out, these were just my choices!) in a pan with 1 tbsp olive oil. Cook quinoa and rice according to package instructions. Mix veggies and rice in bowl together, top with feta and dressing. 

So simple, but so good! Do you have any go to lunch recipes? I'm completely up for new ideas!

BLACK BEAN & CORN SALSA

This week my office had a Cinco de Mayo party and my department was in charge of hosting. Anytime Mexican food and margaritas are involved, I obviously want to be involved! 

I knew that I would be coming home exhausted from a weekend at the Derby, so I wanted to make something really easy and quick, but delicious at the same time. Enter this black bean & corn salsa. I'm not kidding when I say this is probably one of the easiest things to make. As I said to a friend who doesn't cook, "Megs, even you could make this!" Literally dumping cans of beans and corn into a bowl. And a little chopping. But so good.

At the party I served it with chips, but last night I used leftovers to make a vegetarian burrito bowl, which was also amazing. I made a Chipotle lime rice and then added the salsa and a little bit of cheese and lettuce. If I had chicken on hand, I would have done that too with a little rub.

As a note - I doubled the recipe for a party, but I am giving you the non-doubled recipe. It makes a lot!

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Black Bean & Corn Salsa

1 can (15 oz) black beans (drain)

1 can (15 oz) yellow or white canned corn (drain)

1 can (15 oz) petite diced tomatoes (drain)

1 bunch of green onion, chopped

1/2 red onion, chopped

2 T vegetable oil

1 T ground cumin

salt & pepper

Mix in a large bowl, add fresh lime juice and cilantro for extra flavor.

HAM & RED PEPPER PASTA

I've got another recipe for you all this weekend, and guys, it's SO GOOD. This pasta has been a staple in my life for a long time. I grew up eating it - picking out the red peppers, of course - and it's still one of my favorite go-to's because it's so delicious and so easy to whip up. The recipe may look like it requires a lot of ingredients and work, but really it doesn't. Most things are low cost, or you already have it in your pantry. Plus, it makes amazing leftovers (I was eating it for every meal days later). The perfect weeknight meal, if you ask me. Even my picky boyfriend loves it, if that tells you anything about the magic of this pasta!

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Ham & Red Pepper Pasta

3 tbsp butter

1/4 c olive oil

1 red pepper, diced

1 package Hormel diced ham

1 large onion, chopped

1/2 tbsp basil leaves 

4 tbsp freshly chopped parsley

1/2 teaspoon oregano

2 garlic cloves, minced

2 chicken bouillon cubes

1 c hot water

1 tbsp lemon juice

1 pound spaghetti

Melt butter in a large skillet over medium heat, add olive oil. Stir in pepper, ham, and onions, and sautee until pepper and onion is tender. Add basil, parsley, garlic, and oregano. Cook for several minutes.

Heat water up to boiling in the microwave, and immediately add bouillon cubes and lemon juice after removing water from microwave. Stir to dissolve the cubes. Add to the ham and vegetable mixture. Bring to a boil, then reduce heat and let simmer and thicken. 

Cook pasta. When the sauce has simmered and thickened enough, pour over pasta and toss in a serving bowl. Serve immediately. 

*please note that note all ingredients are key. Sometimes I don't have lemon juice or parsley on hand and it turns out just as delicious. 

BAKED OATMEAL

(Is it just me or do my fingers look kind of scary?!)

I was totally a camp kid growing up. From about 4th or 5th grade through high school I went to some sort of week long camp (hey hey Camp Tecumseh and Castaway!) and I loved it. Camp crafts and activities, sleeping outside on the tennis courts, playing Gold Rush, cheers at lunch, getting treats every day at the Trading Post... so much fun and happy memories! One thing I didn't love, however, was camp food. Sloppy Joes - not my thing. Eggs that weren't really eggs... ick. The only camp food I liked was Baked Oatmeal. It was a tradition to have it the last morning of camp and it was probably the one meal I looked forward to all week.

One year, Camp Tecumseh posted the recipe online and you can bet we snatched that up super quick. Since then, it has been kind of a staple breakfast for me. I had it almost every morning for early swim practice in high school. I made it for my roommates in college. I ate it for breakfast and snacks. It is so. good. It's probably not the healthiest, but it's worth it.

Since I'm always running late in the mornings, I decided to whip some up last night. Instead of putting it in one pan like the recipe calls for, I choose a muffin tin for individual little baked oatmeals. This is ideal for anyone on the go. It's hearty enough that you won't be starving by 10:00 and just the kind of sweet treat you need with your coffee. If you have more time, you can get a little bit more fancy as you'll find in the recipe below.

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Baked Oatmeal - A Camp Tecumseh Tradition

1 Egg

3 Cups Oatmeal

1/2 Cup Vegetable Oil

3/4 Cup Sugar

3/4 Tablespoon Baking Powder

1/2 Teaspoon Salt

1 Cup Milk

Beat oil and sugar together, then add egg, beat together. Add remaining ingredients and mix together, slowly adding the milk. Pour batter into a greased 9x9 cake pan, or muffin tin. If using a muffin tin, be sure to heavily grease so that muffins do not stick to the bottom of the pan. Bake at 350 for 25-30 minutes, or until firm and golden brown. Serve plain, or with brown sugar, raisins, and/or blueberries and milk.