Cast Iron Skillet, Sweet Chile Corn Bread { + Home Made QuickButtermilk}

Not another cornbread recipe you say. You're right. It's not. It's the best corn bread recipe ever. I'm confidant that way. Allright, it's all up for interpretation and personal preference but I for one prefer my cornbread sweet and slightly spicy and most importantly, not dry and crumbly. More of a corn 'pudding' but not exactly.

Sweet and spicy. Is there a better combo ever created? I think not. My mom's cornbread was always served with home made honey butter and was a special treat to go with our beans and greens. My corn bread can stand alone super star style and be the star to any main dish you serve.

Our favorites? Simple "Cowboy Beans, slow cooked in spices {What? I've not posted that one…. tbc} with sautéed kale drizzled in balsamic vinegar and maybe if your lucky, baked sweet potato fries.

Or, Chile con carne. Of course.

Orrrrrrrr, BBQ'd chicken and coleslaw comin' up!


Whatever you serve this with, be prepared that this sweet chile cornbread will most definitely be the star.

Make sure to enter my giveaway for a set of these cute cast iron skillets!
One square, one oval. Today's the last day!

Corn bread or cake? You decide.

TIME      30 MINUTES        SERVES     8

1 cup corn meal

1 cup flour
1/4 cup sugar

3 teaspoons baking powder

1/4 cup butter

1 teaspoon baking soda

2/3 cup plain yogurt

1/4 cup creamed corn

1/4 cup frozen corn

*1 cup buttermilk

2 eggs

1/2 teaspoon salt

1 (4 ounce) can mild green chilies (optional)

Pre Heat oven to 375F

Mix dry ingredients together in medium size bowl.

In separate bowl, combine wet ingredients, stir to combine. 

Lightly grease 10" skillet {or several individual skillets) with butter.

Combine wet ingredients into dry, stirring just till combined. Pour batter into prepared skillet. 

Bake at 375F for 25-30 minutes till lightly browned on top and toothpick comes out dry.

Remove from oven, place on cooling rack. Serve warm.  

notes:

If your like me, store bought buttermilk usually goes to waste after I use it for the recipe intended for.

Here's a super quick way to make your own. 

1 cup whole milk + 1 tablespoon plain vinegar  

Mix. let sit for 5-10 minutes. = home made buttermilk  

Pairs well with:

Cowboy beans and Greens. {should I post my recipe?}

Grilled/BBQ'd Chicken and Apple Slaw

Chilie of course!

Papaya, Mango-Ginger Frozen Margarita's #NationalMargaritaDay

The problem you see,  if you are tolerant enough to see that it is in fact a problem, is that the weather here is so gorgeously perfect out right now that it is impossible to get anything done on time. The laundry is piling up, the dust bunnies are everywhere and my 'To Do' list has all but been forgotten. All for the gravitational pull of the warm 'Spring' Phoenix sun that quite literally drags me outdoors to soak in all of it's perfectness. Bad day. Forgotten.







The afternoons here have been perfect in every form of the word and I would be insane not to take advantage of weather most of the world is wishing for right now and not sit outside on the back patio with a cocktail in the late afternoon and enjoy every last fleeting moment of it. July will be here all to soon with it's triple scorching digits and all of you in Central Park, Maine, North Carolina and everywhere else can rub it in my face if you please.

I love papaya's subtle, floral sweetness and it's buttery texture. Make sure you choose the smaller tropical ones, not the giant ones from Mexico, in my experience those smell and taste like vomit. Sorry, just warning you. The smaller ones are as I described above just make sure you wait until they are very ripe to get the full tropical flavor experience, otherwise they are fairly tasteless. It's pretty safe to buy frozen papaya as I did for these margaritas. Paired with mango, a squeeze of lime juice and a bit of ginger and you have yourself one damn good margarita.

What could make this situation any more perfect? Two things. Shrimp and margaritas. duh.

National Margarita Day was on Saturday and just in the nick of time for most of you clinging to your coats, scarves and blankies in knee deep snow. ick. If you aren't fortunate to be able to celebrate this occasion outdoors, there is absolutely NO reason IMHO not to turn up the heat, put on a tank top and blend up a tropical margarita this afternoon! It's quite rude not to honor holidays you know. Quite rude.


Heather from GirliChef put together a little party to celebrate this worthy National party, made up or not I've yet to find out. Who cares? If I get to mix up a margarita or two (or three) and sit outside in the fabulous Sonoran sun then I'm celebrating!

Of course, I managed to somehow miss the link up in time (see disclaimer above) and didn't realize my post didn't auto load that morning because I had to work all day. On a Saturday. On National Margarita Saturday no less. Bummer. Ah well, nothing a Papaya, Mango and ginger margarita can't fix. Mood brightened!

If you too are in need of a cold frozen Margarita, head over to GirliChef for an impressive list of margaritas. If fact, their are Margaritas on the rocks, Margarita cupcakes, drunken shrimp and more!

SERVES 2
2 cups frozen papaya and mango
1 inch piece of fresh ginger
2 limes, juiced
2/3 cup blanco tequila
4 oz. triple sec or Cointreau 

Blend, enjoy, repeat.
Chile Sugar to garnish on rim

I made a big bowl of Drunken Shrimp Pasta to go with our frozen Papaya Mango Margaritas and needles to say, we were in 7th heaven that evening sitting outside in the setting Phoenix sun sipping on our drinks and slurping up the spicy sauce from fettuccine noodles. Check back in a couple of days for the recipe, It's the best shrimp pasta I've ever had if I must say so myself.

How To Make Kombucha Step by Step {Recipe Redux} #fermentation

I've been hearing about kombucha for a while now and how amazing it tastes and how good it is for you. I recently got on board the kombucha train and am thrilled to report it is every bit as yummy as I've heard! A friend of mine from work gave me a "SCOBY baby" and my first impression was "ewww" it does look a bit like a little slimy sea creature." After I got over my slight aversion to the little slime ball I set out to brew my first batch of kombucha tea and now, I have several batches going in circulation.

A quick description of what kombucha is all about:

While sugar is needed for the fermentation process, the bacteria and yeast from the SCOBY burn out most of the sugar in the tea, transforming into a  fizzy, sweet and sour fermented drink. I think it tastes quite a bit like a cross between champagne and a not too sweet apple cider. Weird huh?

"SCOBY" is an acronym for "symbiotic culture of bacteria and yeast." Which is responsible for turning plain old tea into a healthy probiotic drink, Kombucha.

Probiotics are essential to basic human nutrition. Probiotics are live microorganisms (in most cases, bacteria) that are similar to the beneficial microorganisms naturally found in the human gut. These “good bacteria” are used to prevent and alleviate many different conditions, but particularly those that affect the gastrointestinal tract. 

So you want to try to brew some Kombucha on your own? Awesome! Here's a simple step by step list to get you going. I must say, I was a bit nervous I would mess it up and it would taste awful, I've heard some people say it tasted like vinegar, but it was one of the easiest things I've ever done and tasted wonderfully refreshing!

1. Get your hands on a SCOBY. I asked around and was surprise when a friend of mine from work had been making Kombucha for years and brought me one of her "babies".  I recently saw a brewing kit sold on Williams Sonoma from a company called  Brooklyn Kombucha.  Cultures of Health sells Kombucha starter kits although their SCOBY's are dehydrated which is sketchy in my opinion and some people, including my uncle who has been brewing Kombucha for years had trouble getting them to activate.  SCOBYS are fairly sensitive so I recommend asking around to find a friend who has one. Just be sure to have them send the SCOBY home in a glass jar, covered in at least a half cup of Kombucha tea. (It’s important the SCOBY does not dry out and the tea is useful for making your first batch.)

2. Brew a batch of tea with 2 tea bags or 1 1/2 teaspoons loose, preferably black or green tea with 2 1/2 cups filtered water. Do not bring water to a full boil. Remove water from heat, pour into a sterilized quart sized glass jar. Add 1/4 cup sugar, stir to dissolve. Add tea bags. Place a clean washcloth or cheese cloth. Avoid teas that contain oils, like earl grey or flavored teas. Let the tea cool to room temperature! You can remove the tea bags/leaves after 10 minutes or when it comes to room temperature about 4 hours later. The heat can destroy the live organisms in the SCOBY.  

3.  Pour the starter tea that came with your SCOBY into your freshly brewed tea and stir with a wooden or plastic spoon, NO METAL. Using a wooden or plastic spoon, or your hands clean and rinsed with vinegar, add SCOBY to the glass jar. Cover with cheesecloth and secure with a rubber band.  

4.  Store the jar in a safe place, preferably between 70F-80F (your pantry should be fine, keep it out of direct sunlight) with good air circulation and not near any other fermenting foods or drinks. 

5. Let it sit unbothered for 7-10 days. On day 7 taste the Kombucha and see if it is sweet enough. It should be sweet and fizzy. 

6. To keep the cycle going (that's a good thing!) Make 2 new batches of tea following above directions.  

7. With clean hands, also rinsed in vinegar to remove any bacteria place the new SCOBY onto a plate rinsed in vinegar. During the fermentation period, the baby SCOBY grows and creates another thin layer, the new baby. Usually they stay together, floating at the top of the jar and you need to gently peel them apart. Sometimes the baby will float to the bottom, that's o.k. too. It depends on the type of tea, container and conditions it's in. 

8. Measure 1/2 cup from your brewed Kombucha and stir in into your freshly brewed, cooled tea. Separate your new tea into 2, quart size glass jars. Place the 2 SCOBYS, mother and baby one into each of the 2 containers of cooled tea. 

 9. Either drink the remainder of the finished Kombucha or store in an airtight container in the refrigerator which will stop the fermentation process. If you want to add berries, fresh fruit or fresh ginger {ginger ale!} do so now and either place in the fridge or if you want it to get fizzier keep in the pantry. Just remember if you add anything to the Kombucha and keep it in the pantry you will need to add a few more tablespoons of sugar or it will become vinegary.

photo source

Day 7. Can you see the mother and baby starting to separate? 

Important Tips:

No metal! My friend and mom even suggest removing your rings when you handle the SCOBY.

Rinse your hands in vinegar before handling. Any germs on your skin will multiply like crazy during the fermentation process. 

You can make bigger batches if you want, one SCOBY will ferment any size container. 

Finished Kobucha will keep in the refrigerator for around a month. 

SCOBY's will last a very long time if handled with care. If it becomes dark and discolored or looks icky, toss it.

An InLinkz Link-up

Huevos Rancheros el Fresco {recipe makeover} #giveaway

My very inquisitive 8 year old son just asked me if I knew who "Texel's" {pet guinea pig} parents were. In true mom of the year form I immediately replied, "Not exactly but I'm guessing maybe a Zebra and a Goldfish." To which 'J' gives me an 'Are you crazy' look. So, of course I guessed again. "Maybe a goat and a butterfly?" 'J' spins on his heels, shaking his head and head out of the room. So I have to yell after him, "I got it! His parents must have been a monkey and an alligator!" My 7 year old 'N' who has been sitting at the table shaking his head "You're weird." 'J' from the end of the hallway, "It's all true, you are!"

I'm o.k. with that. Some might call it 'weird', but I prefer calling it,  thinking outside the box. If you will.





Which is what I did when recreating one of my longest standing favorite meals into a healthier one. Wether it be brunch or dinner, Huevos Rancheros hits the spot every time. Every. Time. In fact, we either have Huevoes Rancheros or Crepes aka 'Skinny Pancakes' every Christmas morning as a tradition. Once or twice a year as a special treat I make these for no special reason whatsoever. Like tonight.


As you might know, if you actually follow along here at Simply Healthy Family, I am a (grandfathered in) Native Arizonan. I grew up with beans and home made tortillas, chile verde and spicy foods galore at the dinner table. My mom used to carry a small bottle of home ground chile/cayenne powder with her at all times to sprinkle on her foods when we ate out. Spagetti, cottage cheese, peanut butter, nothing was safe from a hot kick in the ass.

El Pato, has long been one of my 'go to' chile sauces. I always use it for huevos rancheros and it the the very secret undercover ingredient to my famous shredded chicken tacos. It's how I finagled my husband into marrying me! Shhhhh, our little secret.

As a matter of fact, now that I think of it El Pato may have been the reason why I started this blog. Again, my signature dish to this day (still not on this blog ;) is my shredded chicken tacos. I was asked over and over again by friends, cousins, sisters and my own mom to send them the recipe. As I grew tired of typing the recipe over and over again I decided to start a blog to organize and save my favorite recipes. Aaaaaand here I am today. This has been a place to share my love for healthy, quality foods and also a journal of sorts.

Thank you for listening. My children are being moderately hateful to each other right now so I think I need to wrap this up.. for the sake of the children. The lambs.

These cute little cast iron skillets were perfect for serving individual Huevos Rancheros. They are very sturdy for their size and the craftsmanship was lovely. They come pre-seasoned and are perfect for those of you who love the taste of cast iron cooked foods that can not be replicated but don't need a full size pan to do the job. 

Want a duo? How about one of these square griddles plus a nice oval one for Au Gratins? 

Enter to win below!

Repeat afar me:  I will not use canned beans in this recipe. Slow cooked beans in chile powder, cumin, salt, onions and garlic are a must. Period. The end.

Using a spoon, make a little dent in the beans to cradle the egg.

More queso, of course. While we all like the ooey, gooey-ness of shredded cheese incorporated into the beans and chiles, a good crumbly queso fresco is essential, Essential to topping off an authentic Mexican meal. I like Oaxaca, and Queso Fresca.

Instead of tortillas, I prefer to get my crunch factor from purple cabbage. Contary to popular belief, purple cabbage is actually sweet and pairs perfectly with spicy foods like huevos rancheros. Don't even get me started on it's nutritional content!

Ingredients

2 medium sized poblano peppers (they are mild)
1 cup slow cooked pinto beans in:
1 tablespoon chile powder
1/2 tablespoon cumin
1 teaspoon salt

1/4 cup diced white onions
1/2 cup shredded Jack cheese
4 eggs; Organic, free range of course
El Pato salsa de chile fresca, to taste

garnishes:
shredded purple cabbage
chopped cilantro
crumbly queso fresca
sliced avocado



Pre heat oven to 450F

Slice poblano's in half, length wise, remove veins and seeds, discard
Place poblano's in cast iron skillet, open side up and roast for 10-15 minutes.
Remove from oven. Spoon cooked beans into poblano peppers and drizzle El Pato over beans. Sprinkle onions on beans. Top with jack cheese. Using a spoon make a small indent into beans and carefully crack eggs into hole.

Bake at 450F for 12-15 minutes. DO NOT overcook or eggs will be leathery. Eggs may look undone but 12 minutes is plenty time to cook them through.

Remove from oven. Garnish. Enjoy.

a Rafflecopter giveaway

COMMITMENT MATTERS

As Valentine’s Day is upon us tomorrow, I think about commitment and how it not only matters in my marriage but also in my fitness and overall health.  They both take dedication and work right?  Think about that: if you cheat on your marriage, it will not work…if you cheat on your health, it will not work…see what I mean.  In order to maintain a happy, healthy relationship, it takes commitment, effort and work on a daily and consistent basis.  

In this journey of life, I have learned what I do and do not want, and I certainly have found a gem in my husband and cherish our relationship as top priority.  I feel the same way about my fitness and realize that my life is a precious gift worthy of my time and attention to reduce the risk of illness and maintain a healthy quality of life.  Commitment is a word that I do not use lightly and is a promise that I will maintain my relationship in a healthy way with my hubby and with myself. 

Really, I do not need a special Hallmark day to tell me that, because every day is Valentine’s Day in my life with my honey and my health.  I treat both with tender loving care, appreciation, time and attention.  Commitment to the things that matter is important and believe me, there are plenty of “busy things” in life that just do not matter.  I like that motivational saying “when you are committed to something, you accept no excuses, only results”.  I believe in seeing positive results in my marriage and health and if I do not take the healthy action steps to make that happen, that is on me.  I have worked too hard and long in my life to not make the most of each day, and  appreciate what good health and true love feels like.   

I will be fifty soon, and it has taken half my lifetime to reach the maturity of emotional, spiritual and physical well-being that I understand today.  The bumpy road along the way was difficult, but through patience, perseverance, and commitment to want more for me in every aspect of life, the journey was meant to be and is always a “to be continued” story.  The importance of commitment is also patience through the process as nothing happens overnight.  There is no such thing as here today and gone tomorrow and rushing life to get no-where is certainly not on any page that I am writing.

I dedicate this Blog to the love of my life, my best friend, prayer partner, and greatest support I have ever known.  To my husband:  I love you “Forever and a Day” and every day is Valentine’s Day with you. 

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list.  If you are inspired, LIKE my entry, leave a comment and I look forward to responding!

StayHealthy!

Darla

Perfectly Pink Sparkling Cocktails for Valentines Day: National Grapefruit Month

Did you know it's National Grapefruit month? I think its pretty funny how just about every food or beverage has a National day, week or month honoring it. Grapefruits have long been one of my absolute favorite healthy snacks and so I'm not feeling too goofy honoring the mouth puckering citrus.

According to Epicurious, grapefruit pairs perfectly with avocado which just so happens to be another favorite food of mine, even though I have a teensy weensy allergy to it. I've been trying to build up a tolerance to avocado for years by adding it to my salads, tacos or straight into my mouth via a big salty chip. This, to me is perfectly sane reasoning. Agreed? Good.

Like I was saying, grapefruit and avocado are perfectly palatable partners and it just so happens that lobster, cheese and salami also pair extremely well with the bright pink, tart citrus.

  Lobster, avocado and grapefruit salad anyone?!! 

To go with your lobster salad I'm thinking a pretty pink cocktail is in order. It's not to late to throw one (or 3) of these super simple refreshers together for Valentines Day. I've been seeing these Ice Beverage bottles all over the super markets lately and seeing as that they are zero calorie sparkling flavored waters I jumped in head first. 

Pink Grapefruit Sparkler

Ingredients:2 oz. Pink Grapefruit Sparkling ICE3 oz. white wine, preferably MoscatoMint leaves for garnish Directions: Pour white wine over ice.Top with Pink Grapefruit Sparkling ICE. Garnish with mint leaves.

A little kick of heat from jalapeños are perfect zip with sweet and tangy grapefruit.

 I love. love. love the combination of spicy and sweet. 

Jalapeño Grapefruit Martini

Ingredients: 
3 oz.  Pink Grapefruit Sparkling ICE
1 ½ oz.  Vodka
1 oz. lime juice
Lime wedge
Sliced fresh jalapeño
Chili salt for rim of glass (Kosher salt mixed with chili powder)
 
Directions: 
Use a lime wedge to rub the entire rim of a chilled martini glass, and dip into chili salt mixture. 
Combine vodka and jalapeno slices with ice in a shaker.
Strain and pour into the chilled martini glass.
Top with Pink Grapefruit Sparkling ICE. 
Garnish with a few Jalapeno slices. 

Happy Valentines Day! 

Un-Fried Green Tomatoes, Seedless Watermelon, In Shell Pistachios and a Bold Bloody Mary to Sip on

This is Southern comfort food with zero guilt. No oil, nothing fried yet plenty of spices and tart, sweet juices from green tomatoes and watermelon to get you going. Salty, earthy and light pistachios round out this pre-dinner treat and a very bold and amazing Bloody Mary to sip while you snack.  

“I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.”






This is going to be a quicky. Nothing wrong with that right? We have ribs on the BBQ and hungry tummies growling. I have to say, this was a really fun and unusually treat to snack on this afternoon while looking forward to dinner and writing this post. I was a bit skeptical about a healthy version of fried green tomatoes and was relieved when they turned out pretty damn amazing. I never did care for deep fried anything however so I don't have that to miss.

Cornmeal is a bit dry on it's own as a coating but these triple dipped tomatoes held up beautifully and were juicy with the right amount of crunch. Dunking them first in almond flour with plenty of salt then in Greek Yogurt and once again lightly in cornmeal spiked with plenty of Old Bay seasoning made them plump, juicy and perfectly crisp.

 Oh, did I mention totally healthy?!

Choose green tomatoes that are firm to the touch and use immediately. 

As part of the Recipe Redux Team we were asked to come up with a pairing of foods that went well and complimented Pistachios, In shell specifically. So many possibilities, I love pistachios for their taste and for their health benefits. I'll bet you don't know just how good they are for you! Check out all of the   ways pistachios can help you lead a healthy lifestyle at The Pistachio Health Institute now.

The {Healthy} Pairing: Southern Style

Un-Fried Green Tomatoes

In Shell Salted Pistachios

Seedless Watermelon

Bold and Spicy Bloody Mary Garnished with a Celery Stick

Do you like Pistachios? Do you eat them by themselves or with other healthy treats? I always have some on hand, in my car and in my locker at work! 

   

    An InLinkz Link-up
   

A Sweet Hearts Pistachio Pairing: Mini Gruyere and Bacon Quiches with Leeks, Salted Pistachios, Chocolate Dipped Strawberries and Sparkling Italian Bitter Orange Soda

When my husband and I were dating 12 or so years ago, I looked forward to our first dates with anticipation, excitement and nervousness. I remember the butterflies in my stomach and the giddiness I felt back then.

Fast forward 11 years and 4 kids later, while the butterflies may be fleeting the excitement and happiness that overcomes me when my husband and I get to spend a few precious moments of uninterrupted quality time together is unyielding. 

As a matter of fact, one of our favorite places to spend a relaxing moment together is in our own backyard. We have created a small, peaceful environment that we both enjoy and can kick our feet up in our pajamas if we please. Weather it be with the Sunday paper and a cup of coffee, a glass of wine and a sweet treat or for a Valentines morning brunch, patio door locked while the kids are occupied with a new movie. We have our own little, special retreat. Just the two of us.

You have to create your own moments, your own special places and traditions. However small, however frugal. All that matters, especially when you have kids or a hectic work schedule is spending a few moments now and then with those you love. Reconnecting and just being still, together. 

Maybe a little Love Potion No. 9 is in order?

A small, simple yet decadent spread of food is just what it takes to create a relaxing and special morning with you and your sweetie. Who wants to stand in line with all the rookies at a 5 star restaurant and pay big bucks for a so-so meal with 190 strangers? Umm, not me. I'll be comfortable and out on the patio with the waterfall on  and these sweet treats with my sweetie pie aka "Fuzzy Wuzzy Snuggly Bear" but don't tell him I told you that!

“I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.”

As a member of The Recipe Redux Team, this month we were asked to create a food pairings incorporating In Shell Pistachios for The Pistachio Health Institute. 

My pleasure! Pistachios are one of my all time favorite healthy indulgences and while I have always preferred In Shell Pistachios for the frugality of it, I never considered the health benefits.

Pistachios are known as the skinny nut because they are one of the lowest calorie and lowest fat nuts, they are also a good source of fiber.  

Also, people who consumed in‐shell pistachios ate 41 percent fewer calories than those who consumed pistachios without shells. Personally, I think this has mostly to do with the fact that it takes a bit more time to crack open the shells one by one and enjoy them rather than throwing a handful at a time into your mouth quickly.

A Sweet Hearts Food Pairing with In Shell Pistachios:

[Indulgent Category]

Mini Gruyere and Canadian Bacon Quiches with Leeks

Salted In Shell Pistachios

Dark Chocolate Dipped Strawberries

Love Potion No. 9

{a.k.a. Sparkling Italian Blood Orange Soda}

Recipe for Gruyere Quiches

Ingredients
5 large, Free Range eggs
1  cup low fat cottage cheese (or Ricotta)
1/4 cup milk (I use almond milk)
2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
freshly cracked pepper to taste
1 1/2 cups shredded Gruyere or Swiss Cheese (mozzarella will work fine)
1 leek, white and light green parts, finely chopped
1/2 cup chopped Canadian bacon
Cooking spray


Preheat oven to 375F 

In a medium mixing bowl, lightly beat eggs with a whisk. Add milk, whisk another minute. Add cottage cheese, flour, baking powder, salt and pepper and whisk till combined. Add Gruyere, bacon and leek and stir to combine.  

Spray a muffin tin lightly with cooking spray. Spoon egg mixture into tins just before full. Don't over fill.  

Bake at 375F for 20-25 minutes until golden brown spots appear on top of quiche and the 'jiggle' is minimal.  

Remove from oven and let cool at least 10 minutes before attempting to remove from pan. Using a butter knife, carefully ease the quiche away from the pan. Serve immediately. 

If serving for dinner, prepare a simple salad tossed with a balsamic vinaigrette or with roasted asparagus. 

   

    An InLinkz Link-up

   

A Perfect Mediterranean Tapas Table for Back Yard Entertaining

“I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.”




Would somebody please explain to me why I do this again?

Look at me, I'm the lady with 4 kids, 1 part time job, volunteer at a preschool and grade school, has had a bad cold for 3 days and hasn't had a pedicure in months maniac who thinks its fun to try and pull together a nice Mediterranean tapas table and then photograph it in peace and solitude.

Cray-Cray!





I even allotted plenty of time, early in the day for once to do this thing put together a post and it still was a struggle.  Pllleeeeasssee  tell me the pictures aren't blurry, lopsided and soaked with Sauvignon Blanc after I knocked the bottle over twice! {Alcohol abuse!}


I had one sick (faker) child home from school and one very obstinate and needy 4year old princess at my toes while attempting to organize my thoughts and this table. The sky was a very unusually overcast grey at 2:00 in the afternoon here in Phoenix and so I had to lug all of my props and junk outdoors.

Aaaaaaaand it's crazy windy out. In Phoenix. In January. Seriously?


Dill weed does not do well in the wind, nor do pistachio shells, napkins or one empty bottle of Sauvignon Blanc  (errrr, it's empty for a reason my friends).

But, Alas, it's ok because in all honesty and sincerity I love doing this. I love food, obviously and prepping it, cooking it and mostly making it all look pretty. Well, a close second to eating actually. I'm not ashamed. 

This English cuk turned out to be a beautiful, crunchy vessel in which to spread some herbed goat cheese and smoked Norwegian Salmon on top of along with some dill and chives.


Actually, this post is all about food pairings and wine of course. How to choose and pair simple foods to make a lovely and most importantly, palatable tapas, in Spain or a Meze in Greece spread.


As a member of the Recipe Redux team we were asked by the Pistachio Health Institute to put together a group of foods or snacks that paired well with in shell pistachios. Pistachios are one of my all time favorite snacks and I almost always have a container of them in my car and locker at work. Why do I keep a bag of them in the shell instead of the more conveniently shelled variety? One, they are much cheaper than the shelled variety and two, it takes a bit more work to take them out of the shell one by one and therefor I enjoy savor them and don't consume a bucket full as I do when I scoop them out of the bag by the handful.

People who consumed in-shell pistachios ate 41 percent fewer calories than those who consumed pistachios without shells.

Research continues to show that nuts offer good nutritional value and cardio-supportive benefits. Because of their fiber, fat, and protein content, pistachios are also considered to be a satiating snack. All nuts, however, are not created equal. Pistachios are one of the lowest calorie, lowest fat nuts and offering more nuts per serving compared to any other snack nut.

I decided to go the Mediterranean route with my In shell Pistachio pairing. The Mediterranean diet varies as it involves many different countries from Greece to Spain but typically it consists mainly of fish, whole fruits and vegetables, cheeses, olive oils,  nuts and grains. And wine of course.

Ultimately, I chose a simple, yet very satisfying arrangement of smoked salmon on seedless cucumber with goat cheese rolled in fine herbs and one in garlic. This was the savory component of the small meal. The in shell pistachios of course were the salty component but also make a nice snacking center piece since people will tend to gather round and unshell them one by one as they pop them into their mouths and wash them down with a bubbly Sauvignon Blanc.

Then of course, we had to have a sweet treat to round out the table. The Mediterranean diet involves dried fruits such as dates, figs and apricots and so I made up a batch of healthy, home made almond, oat and flax thumbprint cookies and spooned apricot preserves in the middle a little immodestly.

And to wash it all down? A heavier, balanced, slightly fruity Sauvignon Blanc. I chose one that is a bit sturdier than most Sauvignon Blancs so it would stand up to the smoked salmon, earthy pistachios and nutty cookies. I poured in some club soda to make it crisp and bubbly on the tongue.

 I was born to be a Sommelier!




The Tapas Menu

Herbed Goat Cheese & Smoked Salmon with Dill & Chives on English Cucumbers

In Shell, Salted Pistachios and Dried Apricots

Almond and Oat Thumbprint Cookies with Apricot Preserves

 Sauvignon Blanc Spritzer

   

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