Shredded Pork Taquitos

I had a pork roast to use up and decided to cook it slow and low in the oven with green chiles to make shredded pork. I thought I was going to make tacos or a taco salad with the pork but at the last minute I decided to try making baked taquitos. I was worried they wouldn't be as good as fried taquitios but I was pleasantly surprised because they were amazing. The pork was tender and juicy while the tortillas were very crispy. I made some salsa, guacamole and a cilantro and lime sour cream to dip them in. I loved these taquitos and so did my entire family.

Side note: I don't have exact measurements of the seasonings because I just sprinkled them all over the roast.

Shredded Pork:

• 2 tsp olive oil
• 1 1/2 - 2 lb pork roast (I used pork sirloin because it's lean)
• 1 7 oz can of whole green chiles
• 5-6 cloves of garlic, chopped finely
• Dried oregano, to taste
• Cumin powder, to taste
• Garlic powder, to taste
• Sea salt and fresh cracked pepper, to taste
• 2 cups of chicken broth

Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles.

Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes.

Additional Ingredients:

• 10 corn tortillas
• Shredded sharp cheddar cheese
• Olive oil cooking spray

Preheat the oven to 425 degrees. Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit cheese in the center of the tortilla then top with a bit of shredded pork and roll. Place, seam side down, on a baking sheet that's been coated with cooking spray.

Finish rolling the rest of the taquitos, then spray each of them with cooking spray and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Cilantro and Lime Sour Cream:

• 1/2 cup sour cream (I used non fat)
• 1 tbsp sweet yellow onion, diced finely
• 1-2 tbsp cilantro, chopped
• Juice of 1/2 a lime

Combine all ingredients and mix thouroughly.

Dips:

• Guacamole
• Salsa
• Cilantro and Lime Sour Cream

Serve the taquitos immediately. Enjoy.

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Broccoli with Kalamata Olives, Garlic and Lemon

Here's another great recipe from Fine Cooking. I usually just steam broccoli and season with salt and pepper but I decided to try this recipe and I am so glad I did. The kalamata olives and lemon along with the garlic made this dish so flavorful and delicious. I adapted it a bit by adding much less oil to make it healthier. My son loved it and so did my husband and I. My daughter thought it was a bit too tangy but she ate it anyway. It's nice to find a new way to make an old favorite.

• 1 lb of broccoli florets, cleaned and trimmed
• 1-2 tbsp olive oil
• 10-12 kalamata olives (or more if you want)
• 1 clove of garlic, minced
• 1/2 tsp dried oregano
• Juice and zest of 1 lemon
• Sea salt and fresh cracked pepper to taste

In a large pot (one that accommodates your steamer), bring about 2 inches of water to a boil. Place cleaned and trimmed broccoli florets into the steamer basket and cover with a lid. Cook until the broccoli is JUST cooked, about 3-5 minutes. I like my broccoli a bit crisp so cook longer if you want it more tender.

Once the broccoli has cooked, set aside. Heat the oil in a skillet over medium heat. Add the olives, garlic and oregano. Cook, stirring frequently for about 1 minute. Add the lemon juice, lemon zest, steamed broccoli florets and sea salt and pepper to taste. Gently mix the broccoli until well coated. Serve and enjoy.

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Cilantro and Lime Chicken Breasts

As you can tell from my blog, I love Mexican food and flavors. I was craving chicken so I marinated a couple of breasts in some olive oil, garlic, lime zest and cilantro. The flavor was fantastic. I served the chicken with slices of lime for an extra bit of tang. Both my kids as well as my husband loved this dish. I served it with roasted tomatoes topped with cotija cheese and black beans. This chicken would also be great sliced up on a salad or in a burrito. A simple, healthy and tasty dish.

• 2 skinless and boneless chicken breasts, trimmed of any fat
• 2 tbsp olive oil (divided)
• Zest and juice of 1 lime (reserve the juice for the last 15 minutes of marinating)
• 1 tbsp fresh cilantro, chopped
• Sea salt and fresh cracked pepper to taste
• 1 clove of garlic, minced

Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lime zest, cilantro, salt, pepper and garlic. Mix thoroughly and marinate in the refrigerator for 4-6 hours.

Remove chicken from the refrigerator 15 minutes prior to cooking and add the lime juice to the marinade, mix thoroughly. Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before serving.

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Cream of Asparagus Soup

Time flies when you're having fun. Today is For the Love of Cooking's one year anniversary. This has been a wonderful journey for me. Not only have I become a much better cook, I have organized my recipes and met some wonderful people who love food as much as I do. Thank you so much for visiting my blog, trying my recipes and leaving comments. I really appreciate each and every one of you.

On to the soup... I got this recipe out of a Cooking Light magazine years ago. It's really easy to make and tastes so good. It's full of flavor and delicious without being full of fat and calories. I pair it with a tossed salad and crunchy, crusty bread. It's a perfect lunch or light dinner. We all love it, especially my daughter, who had two bowls.

• 3 cups of asparagus, cleaned with ends removed and sliced into thirds
• 2 cups of vegetable or chicken broth (I used chicken broth)
• 1/2 tsp of dried thyme
• 1 bay leaf
• 1 garlic clove, minced
• 1 tbsp flour
• 2 cups of low fat milk
• Dash of nutmeg
• 2 tsp of butter
• Sea salt and fresh cracked pepper to taste
• Zest of one lemon

In a large Dutch oven over medium heat, combine asparagus, broth, thyme, bay leaf and garlic; bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Discard bay leaf. Using a blender or an immersion blender, blend until completely smooth. Keep soup in the blender (or pour into a bowl if using an immersion blender) and set aside.

Place flour in the pan. Gradually add the milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg, stir to combine. Bring to a slight boil. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from heat, and stir in butter, lemon zest and sea salt and black pepper to taste. Enjoy.

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Gingerbread Cake

I found this recipe in my Cooking Light cookbook. We were having friends over and I wanted to serve a nice dessert that was light, low calorie but still really tasty. I adapted the recipe just a little bit. The batter tasted too much like molasses so I added more cloves and nutmeg. It was extremely tasty and very moist. The kids loved it as well as the adults. The cake was gone by the end of the evening. It was so easy to make and enjoyed by all.

• 1/3 cup of sugar
• 1/4 cup of butter, softened
• 1/3 cup of molasses
• 1 large egg
• 1 1/2 cups of flour
• 1 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg (recipe called for 1/4 tsp)
• 1/2 tsp ground cloves (recipe called for 1/8 tsp)
• 1/8 tsp of salt
• 2/3 cup of 1% milk
• 2 tsp powdered sugar (sifted)

Preheat the oven to 350 degrees. Beat sugar and butter at medium speed of a mixer until well blended and creamy. Add the molasses and egg; beat well.

Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and the next five ingredients, mixing well. Slowly add the flour mixture to the sugar mixture alternately with milk, beginning and ending with the flour mixture.

Pour batter into an 8 inch square baking pan coated with cooking spray; Tap pan once on the counter to remove air bubbles.

Bake for 22-25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan. Once the cake has completely cooled, sift powdered sugar on top. Enjoy.

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Baked Shrimp with Fennel and Feta over Penne

My mother sent me a couple of boxes filled with her old cookbooks, cooking magazines and two other cookbooks she received from her friend, Gwenn (thanks Gwenn). I've had so much fun looking through all of them. There are so many unique and interesting recipes. My "must try" recipe list has grown tremendously. Thank you so much Mom, I really love them and appreciate that you sent them to me.

Among all of the great magazines and books, I found a Fine Cooking magazine. It had many tasty recipes in it but this one in particular was calling my name. I had large shrimp I needed to use up and fennel in the refrigerator. I adapted the recipe a little bit, but for the most part followed the directions. I served the shrimp and sauce over penne pasta. We all really loved this meal. My kids both had seconds and each ate up several shrimp. I loved the crunchy breadcrumbs and salty feta cheese - it was really delicious.

A few side notes: I used day old bread finely chopped in my food processor for my breadcrumbs. I also added some dried basil and a tiny bit of balsamic vinegar to the sauce after finding it a bit bland. I really liked the addition of both flavors.

Shrimp Marinade:

• 15 large shrimp, deveined and tails removed
• Zest of one lemon, finely chopped
• 1 tbsp olive oil
• Sea salt and black pepper, to taste
• 2 cloves of garlic minced

Combine all ingredients in a large zip lock bag and marinate for at least 2 hours.

• 1 tbsp olive oil, divided
• 1 fennel bulb, diced (recipe called for 1 1/2 cups - I used 1 cup)
• 2 cloves of garlic, minced
• 1/4 cup chicken stock (recipe called for white wine)
• 1 14.5 oz can of diced tomatoes
• 1/2 tsp dried basil
• 1/2 tsp balsamic vinegar
• Pinch of crushed red pepper
• Sea salt and freshly ground pepper
• 1/2 cup of fresh breadcrumbs
• 3 tbsp fresh parsley, chopped
• 1/4 cup feta cheese (I use low fat)
• Penne pasta, cooked per instructions

Preheat the oven to 425 degrees and position the rack in the center of the oven. In a large OVEN PROOF skillet, heat 1/2 tablespoon of olive oil. Once the oil is warm add the fennel and cook, stirring occasionally, until slightly softened and lightly browned, 7 to 8 minutes. Add the minced garlic and sauté, stirring constantly for 45 seconds. Add the tomatoes and their juices, chicken broth, dried basil, balsamic vinegar, crushed red pepper then season with salt and fresh cracked pepper. Simmer 15 minutes. Spread the tomato mixture into an even layer in the skillet.

In a small bowl, mix the breadcrumbs, 2 tablespoons of parsley, feta, remaining 1/2 tablespoon of olive oil, sea salt and fresh cracked pepper to taste.

Arrange the shrimp in a single layer on the tomato mixture and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through and the cheese is melted. 10-12 minutes. Garnish with the remaining parsley. Enjoy.

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Awards:

I was given the Lemonade Award by my favorite writer, Blonde Duck from A Duck in Her Pond and a fellow food blogger Jane from Just Jane. Thank you so much ladies for passing this award on to me - it means a lot.

I was also given the Holy Yum Award by Shelby at The Life and Loves of Grumpy's Honeybunch. Thank you sweet Shelby - you made my day.

It's really late and I am super tired so I will pass these on at another time. Please take the time to check out these ladies sites - they are filled with tasty recipes and great stories.

Potato Salad with Artichokes, Green Beans, Olives and Feta

I adapted a recipe I found in my new favorite cookbook I found at the library, "Fine Cooking Annual 1". The salad sounded really interesting and tasty so I thought I would give it a try. I am very glad I did because we all really loved it. The salty olives and feta went really well with the green beans, artichoke hearts and potatoes. It was healthy and light but full of flavor. A perfect side dish to any meal. I added the cheese to the mixture before the potatoes had cooled completely, so it melted a bit. This made the presentation less pretty but we didn't care because it tasted so delicious.

Dressing:

• 2 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper to taste
• 1/4 cup of olive oil

Salad:

• 5-6 baby red potatoes, cut into quarters
• 1/3 cup of fresh green beans, trimmed and halved
• 1/3 cup of frozen artichokes, thawed and halved
• 1/3 cup of kalamata olives, halved
• 2 green onions, chopped
• 1/3 cup of feta cheese (I used low fat)

Combine the vinegar, garlic and oregano in a small bowl; season with sea salt and pepper to taste. Slowly whisk in the olive oil. Taste and re-season if necessary.

Bring a large saucepan of salted water to a boil. Add the beans and boil until just tender, about 3-4 minutes. Scoop out the beans let rinse under cold running water.

Let the water in the saucepan return to a boil. Add the potatoes and cook until they are tender, 10-15 minutes. Drain and transfer the potatoes to a large bowl; add a few teaspoons of the dressing and toss to coat. Season with sea salt and fresh cracked pepper to taste. Set aside to cool slightly.

Once cool, add the scallions, green beans, artichokes, olives and feta to the potatoes. Pour over the remaining dressing and toss to combine. Taste and re-season if necessary. Enjoy!

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Lemon, Garlic and Basil Slow Roasted Chicken

I roast a chicken nearly every week. Not only is it a nice meal, it also makes a second meal with the leftover chicken and a great chicken stock for soup. I decided to do my normal lemon and basil chicken but with a twist. I made a paste with the olive oil, fresh chopped basil, minced garlic, lemon juice, sea salt and fresh cracked pepper. I then rubbed it all over the bird as well as under the skin directly onto the breast. I roasted it slow and low until it was falling off the bone. The chicken turned out moist and tender and the flavor was excellent.

• 4 lb free range chicken
• Juice of one lemon
• 2 cloves of garlic, minced
• 2-3 leaves of fresh basil, chopped
• Sea salt and fresh cracked pepper, to taste
• 1-2 tbsp olive oil
• 1/2 onion, sliced into large chunks
• 4-5 garlic cloves

Preheat oven to 275 degrees. Clean chicken and pat dry. Mix the lemon juice (reserving the lemon halves), minced garlic, chopped basil and olive oil in a bowl then rub evenly over the entire bird. Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat. Place onion and garlic inside the cavity along with some extra basil leaves and the used lemon halves. Sprinkle the top of the bird with a little extra sea salt and freshly cracked pepper.

Place chicken on a roasting tray in a tinfoil lined baking dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours until the meat thermometer reads 180 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don't baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

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Roasted Tomato and Basil Soup

This is a great soup to have on a cold day. Roasting the tomatoes makes them wonderfully sweet and rich. It has been incredibly windy here in Portland this past week, so a big pot of soup sounded good. I just picked up some fresh basil at Trader Joe's so I decided to make a batch of tomato and basil soup. In the summer, I strain the soup so it's thin and light. In the winter, I usually serve it thick and unstrained for a hearty version. It's great either way and works well for lunch or dinner. I usually serve it with a salad and a crusty piece of bread or a really good sandwich.

Roasted Tomatoes and Garlic:

• 1 28 oz can of whole tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp dried basil
• 2-3 cloves of garlic, sliced into thin slivers

Preheat oven to 425 degrees. Strain tomatoes from juice, reserving juice for later. Spray cooking spray over a tinfoil lined baking sheet. Add tomatoes, drizzle 2 tablespoons of olive oil over the top along with the dried basil and the salt and pepper to taste. Slide the garlic slivers into the tomatoes, they will roast and soften inside as well as infuse the tomatoes with their flavor. Place in oven and roast for approximately 30 minutes. Don't over roast or they will be dry.

Soup:

• 1 tbsp olive oil
• 1/2 sweet yellow onion, diced
• 1 1/2 carrots, diced
• 2 celery stalks, diced
• 2 cloves of garlic, diced or minced
• 2 cups of vegetable broth or chicken broth (I use homemade chicken broth)
• 1 bay leaf
• 1/4 tsp white sugar
• 1 tsp balsamic vinegar
• 2-3 tbsp fresh chopped basil
• 1/2 cup of non fat milk

Heat 1 tbsp of olive oil in a dutch oven or large soup pan over medium heat. Add onion, carrot and celery and cook until tender. Add garlic and stir for 30-45 seconds before adding chicken (or vegetable broth), reserved tomato juice (from canned tomatoes), bay leaf, sugar, balsamic vinegar and roasted tomatoes. Cover with a lid and cook over low heat for 2-3 hours.

In a separate bowl add milk. Slowly spoon a little bit of soup mixture into milk to warm (don't pour cold milk into the soup because it will curdle). Once the bowl of milk is warm add it to the soup along with the fresh basil. Remove the bay leaf and use an immersion blender to blend until smooth. If you want a thin soup, pour mixture through a strainer. If you want thicker soup, serve as is. Enjoy.

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Tilapia with Lemon and Dill

After all the heavy holiday feasts, I have been craving healthier foods lately. I really love using fresh dill, lemon juice and garlic on my fish because it makes the fish full of flavor without all the fat. I used tilapia in this recipe but you could also use halibut. My husband and I really enjoyed this meal. It was light, healthy and the fish was very tender and flakey. Both kids didn't care for it much, I think they would prefer a crispy coating.

• 3 fillets of tilapia
• 2 tsp olive oil
• 2 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1/2 tsp lemon zest
• Salt & pepper to taste

Combine the above ingredients in a large zip lock bag making sure to mix them thoroughly. Marinate for 2-4 hours. Only add the zest for marinating...don't add lemon juice until you are cooking the meal because the acid in the lemon will start to cook the fish.

• 2 lemons juiced
• 2-3 tsp butter
• 1/2 tsp lemon zest
• Additional fresh dill for garnish

Preheat oven to 450 degrees. Spray a glass baking dish with cooking spray. Add the lemon juice to the fish in the bag. Combine ingredients well then pour into baking dish; season the fish well with sea salt and fresh cracked pepper then add bits of butter to the top of the fillets. Cover with a lid or tinfoil and cook for 10-12 minutes per 1 inch thickness. Garnish with chopped fresh dill, lemon zest & lemon slices. Enjoy.

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Chicken, Roasted Poblano and Bell Pepper Tostadas

As most of you know, I love the library. My kids and I go every few weeks to check out new books. I love looking through the cookbook section to find a couple of books to take home. I found this amazing cookbook called "Fine Cooking Annual No. 1". It has so many wonderful recipes in it that I think I'll go buy it. Anyway, I saw this recipe and knew I had to try it. I love Mexican food and I am always on the lookout for tasty meals. I had leftover roasted chicken meat I needed to use up so I made these tasty tostadas. I adapted the recipe to my own liking but stayed pretty close to the original. We all really loved this, even my husband who doesn't like sour cream. A must try if you like Mexican food.

Sour Cream Sauce:

• 1 cup of sour cream (I use fat free)
• 1 tbsp sweet yellow onion, finely chopped
• 2 tbsp fresh cilantro, finely chopped (chop some extra for garnish)
• Juice of one lime
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper to taste

In a small bowl, combine the sour cream, onion, garlic, cilantro and lime juice. Cover and place in the refrigerator until you need it.

Chicken and Dressing:

• 2-3 baby red bell pepper, cored, seeded and flattened
• 1 baby yellow bell pepper, cored, seeded and flattened
• 1 poblano pepper, cored, seeded and flattened
• 2 cups of leftover roasted chicken meat, shredded
• 1/4 sweet yellow onion, chopped finely
• 1-2 tsp olive oil
• 1/2 tsp ground cumin
• 1 clove of garlic, minced
• Juice of 1 lime
• Sea salt and fresh cracked pepper to taste

Position the oven rack close to the broiler and heat the broiler. Cover a baking sheet with tin foil (for easier clean up). Put the cored, seeded and flattened peppers skin side up on a baking sheet; broil until blackened. Transfer them to a small bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely into pieces.

Reduce the oven temperature to 400 degrees. In a small bowl, combine the olive oil, cumin, garlic, lime juice, sea salt and fresh cracked black pepper. Mix thoroughly. Set dressing aside.

In a large bowl, combine the shredded chicken meat, onions and peppers. Toss the chicken mixture with the dressing until well coated. Taste and re-season with sea salt and fresh cracked black pepper if needed.

Other Ingredients:

• 6 corn tortillas
• 1/2 cup of Cheddar cheese, shredded
• Guacamole
• Salsa
• Lime wedge (for garnish)
• Cotija cheese (for garnish)
• Cilantro (for garnish)

Place the corn tortillas on a baking sheet coated with cooking spray. Cook for 3-4 minutes, or until the bottom of the tortilla is close to golden brown. Remove from the oven and turn the tortillas over. Carefully, layer the chicken and pepper mixture on the tortilla; then add some sour cream mixture; next add a bit of cheese.

Bake until the cheese melts and the tortilla is golden brown, about 5 minutes. Remove from the oven and top with fresh guacamole, cotija cheese and cilantro. Serve with fresh salsa and enjoy.

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Rice with Apricots and Pistachios

I wanted to make rice to go along with some fish I was making. I recently saw a recipe for white rice with apricots and pistachios and I thought it would be a fun and interesting combination to try. I threw in some lemon zest, sea salt and fresh cracked pepper as well. The apricots gave the rice a nice sweet flavor while the pistachios gave it a salty flavor. My kids liked the rice plain. They picked out the nuts and ate them, but didn't care for them mixed in the rice. My husband and I both enjoyed it. It was light, salty, sweet with a crunch. A nice change from just plain rice. It went really well with our fish.

• 1 cup of jasmine, white or brown rice, prepared per instructions
• 1 tsp lemon zest
• 4-5 dried apricots, chopped into small pieces
• 1/4 cup pistachio nuts, shelled
• 1 tbsp fresh parsley, chopped
• Sea salt and fresh cracked pepper

Prepare the rice per instructions. Once the rice is done, add the lemon zest, dried apricots, pistachio nuts and parsley then season with salt and pepper. Mix thoroughly and serve immediately. Top with a bit of butter for a richer flavor. Enjoy.

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Stuffed Pork Chops

My friend Currié made us stuffed pork chops a long time ago and they were so tasty. I am usually not a huge stuffing eater but the combination of stuffing and pork was really good together. My husband commented that night that he loved stuffing (how did I not know this?) so I thought I would surprise him and make him stuffed pork chops for dinner. I used a box of seasoned stuffing mix and thick cut pork chops. I added sauteed onions, garlic and mushrooms to the stuffing for some added flavor. They turned out moist, tender and so delicious. My husband and I both really enjoyed them. The kids liked the pork chops but weren't fans of the stuffing - you can't win them all. It's an easy recipe with little clean up - my favorite kind. Thanks for the inspiration Currié.

Stuffed Pork Chops:

• 3-4 boneless thick cut pork chops
• Stuffing with seasoning, prepared per instructions
• 3 tsp olive oil (divided)
• 1/4 sweet yellow onion, diced
• 8-10 button mushrooms, sliced
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper to taste

Preheat the oven to 400 degrees. Prepare the stuffing per instructions. In a large oven safe skillet (I used my Dutch oven) heat 2 teaspoons of olive oil over medium heat. Add the onions and mushrooms and sauté until tender; add the minced garlic and stir constantly for 45 seconds. Add the mushroom mixture to the stuffing and mix gently then set aside.

Slice pockets into the pork chops by slicing horizontally in the side, and almost through to the other side. Season the pork with sea salt and fresh cracked pepper then stuff with stuffing.

In the same skillet or Dutch oven, heat the olive oil over medium high heat. Sear the pork chop on one side for 3-4 minutes until golden brown. Flip the chop and place the skillet in the oven for 9 minutes or until cooked through. Remove from the oven and let the meat rest for 3-5 minutes before serving.

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Spinach with Toasted Pine Nuts

I grew up eating spinach out of a can with white vinegar... I loved it. I now only buy fresh spinach but I still love it with the zing of vinegar. I added some toasted pine nuts and a bit of lemon zest to sauteed spinach and garlic then added some red wine vinegar to top it off. It was so simple and tasted really fantastic. I loved the crunch of the pine nuts with the smooth spinach. My son didn't love it but the rest of us did - especially my daughter. I served this spinach with my Greek Chicken Thighs and they went perfectly together. It was a delicious and healthy dinner.

• 1 large bunch of fresh baby spinach, cleaned and trimmed
• 1 tsp olive oil
• 1-2 cloves of garlic minced
• Sea salt and fresh cracked pepper to taste
• 1 tsp lemon zest
• 1-2 tbsp toasted pine nuts
• 2 tbsp red wine vinegar

In a small skillet over medium heat, add the pine nuts to the DRY pan. Cook for a few minutes, stirring frequently, until golden brown. Remove from the heat and set aside. In a large skillet, heat the olive oil over medium heat. Add the garlic and stir constantly for 45 seconds then add the clean spinach, sea salt and pepper to taste. Stir frequently for 1 - 2 minutes until wilted. Add the pine nuts, lemon zest and red wine vinegar then mix thoroughly. Serve immediately and enjoy.

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