Meatless Monday: Fresh Watermelon Salad

Fresh Watermelon Salad

A refreshing way to enjoy the popular summer fruit, watermelon.

Ingredients

1. 1 medium seedless Watermelon diced into medium chunks.
2. 1/3 cup of crumbled feta cheese
3. Juice of 1 large lime
4. 1 Tablespoon of Balsamic Vinegar
5. 2 tablespoons of minced Mint Leaves + leaves for garnish
6. Fresh Black Pepper
7. 1 heaping Teaspoon of minced onion (optional)

Instructions

1. Combine Watermelon, lime juice, Balsamic Vinegar, minced onion, mint, and feta cheese in a large bowl.
2. Toss gently to combine.
3. Top with fresh Black pepper and garnish with fresh mint leaves.
4. Serve immediately or refrigerate until chilled.

Meatless Monday 5 Things: Asparagus

Asparagus, a long, sometimes green stalk vegetable that I just can’t get enough of. It’s one of those vegetables that you either love or hate. I fall in the Love, love, LOVE category and I’m not ashamed of it. Recently, my sweet co-worker and friend brought me a bouquet of purple asparagus that her husband grows right out in their backyard.  Look at it in all its purple glory! 

When I tell you my heart exploded!! I was so excited to get my hands on this Indiana grown bunch of goodness. So today, I’m sharing 5 Things about asparagus, and  a quick recipe too. 

1. Asparagus is a stalky vegetable that is typically harvested during the Spring season, but it can be enjoyed all year round. 
2. Did you know that asparagus comes in more than one type/color? Hence my purple bouquet, asparagus can be found in green, white and purple! The green asparagus has color due to the way that the Sun produces chlorophyll and turns plants and veggies green. 
3. Asparagus is rich in Fiber, Folate, Vitamin B-12, amino acids and can be known to help reduce the frequency of headaches. 
4. The thickness of asparagus has no bearing on it’s taste or tenderness.  In fact, the thick spears are pretty tasty and often have a better shelf life than their thinner counterparts.
5. Growing asparagus is the job for someone with a lot of patience. It typically takes 2-3 years to get a good yield of the vegetable, as the first year is strictly to allow the plant to grown in strong become fruitful.

All in all asparagus is a pretty cool vegetable to put on your plate. Grab a quick recipe for them below. 

Pan Seared Asparagus

A quick and easy pan seared asparagus recipe. Light and tasty!

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Ingredients

1. 1 Bunch of Asparagus with woody stems trimmed.
2. Pinch of Kosher Salt
3. Ground Black Pepper to Taste
4. 1/2 Tablespoon minced garlic
5. 2 squeezes fresh lemon juice
6. Grapeseed Oil to Coat pan

Instructions

1. In a shallow pan heat grapeseed oil
2. Add minced garlic and cook for one minute
3. Add Asparagus to pan and season with salt, pepper and fresh lemon juice
4. Stir to coat evenly.
5. Cook Asparagus 2-5 minutes or to your liking of doneness
6. Serve and devour immediately

By Foodlovetog

Meatless Monday: Fool Proof Rice

Rice can be a great accompaniment to meals that are meatless. I recently met someone recently who claimed  they never mastered cooking rice. I felt compelled to share my fool proof rice cooking method:

(This applies to White Rice, add 10 minutes for Brown)

Ingredients
2 parts liquid to 1 part rice (Typically a cup)
1 teaspoon butter
Pinch salt

Directions

Combine ingredients.
Bring to a boil.
Cook for 20 minutes.
Turn off & remove from heat.

Leave covered to allow all liquid to be absorbed.
Once liquid is absorbed, fluff and serve.

Fool roof!

Meatless Monday: Banana Bread

My Granny was a baker’s baker. I can literally think back to all of the delicious treats that were birthed in her kitchen. Sweet Potato Pie, Caramel Cake, Peach Cobbler, and my favorite, Banana Bread. The goodness. Oh, the goodness. Banana Bread, it’s one of those dishes that I’m hesitant to try by pretty much anyone else other than the members of my family that have it in their recipe arsenal. It reminds me of me of my childhood. Afternoons at my grandparents were always spent with something delicious. This Banana Bread ranks high on the list of desirables. I’m sharing my take on Granny’s Banana Bread. Grab the recipe below. 

Granny's Banana Bread

A sweet, hearty bread recipe for all seasons.

Prep Time

10 min

Cook Time

50 min

Total Time

1 hr

Ingredients

1. 3 Ripe Bananas
2. 1 1/2 Cup Flour
3. 2 Beaten Eggs
4. 1/2 Cup Melted Butter
5. 1 Tbsp of Sour Cream
6. 1/2 Cup Brown Sugar
7. 1/4 Cup White Sugar
8. 1 Tsp Vanilla Extract
9. 1 Tsp Baking Soda
10. Pinch of Salt
11. *Optional

Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, with a fork mash bananas until potentially lump free.
3. Mix in Sugar, Sour Cream, Eggs and melted butter. Stir until fully combined.
4. Sift together Flour, Baking Powder, Salt
5. Add in to Banana mixture and stir gently until well combined.
6. If you are adding nuts, fold into batter gently.
7. Pour bread batter into a prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted into the middle of the bread comes out clean.
8. Let cool slightly and serve along side your favorite beverage.

Notes

1. Top your bread with honey or butter. Delish!

By FoodLoveTog

Meatless Monday: Cranberry Orange Punch

It’s holiday party and pitch-in season and you’re in need of something to bring. Well look no further. I’ve got a super simple and delightful punch that will liven up any holiday gathering. If you bring it, they will drink it!
Cranberry orange Punch. It’s made with one of my favorite seasonal beverages- Sierra Mist Cranberry. Whoooooosh! It’s tangy, sweet and pairs well with so many dishes. This recipe will become your go to during the holiday season. *note, this version is made with Champagne or Sparkling wine, which can totally be omitted. Recipe below!

Ingredients

1. Half Gallon Orange Pineapple Juice
2. Half Liter Sierra Mist Cranberry Splash
3. 2 Cups Rose Champagne or Sparkling Sweet Wine
4. 1 Cup of Ginger Ale
5. 3/4 cup Fresh Cranberries (frozen cranberries will alleviate the need for additional ice)
6. 1/2 orange Sliced in Wedges
7. Ice (optional if items are chilled)

Instructions

1. Combine Orange Pineapple Juice, Cranberry Soda, Ginger Ale and Champagne
2. Stir lightly to combine
3. Add Cranberries
4. Garnish each glass with an orange wedge
5. Serve and Enjoy!

Notes

1. This recipe is made with Champagne or Sparkling wine, which can be omitted.
2. For additional spark without the alcohol, stir in sparkling or seltzer water.

Meatless Monday: Smoky Baked Macaroni & Cheese

Macaroni and Cheese is one of those dishes that brings out the best or the worst in people. To Kraft or not to Kraft? Baked or Stove top? So many sides to this cheesy coin. Full, drawn-out wars could be fought over it. Okay, maybe not wars, but Mac & Cheese is a staple dish in my home. I make it often. In my family, I’m known for my baked mac & cheese. It’s hand delivered to every holiday gathering and usually made by the TON. Last Thanksgiving, I made 5 pounds. Yes, 5 pounds of ooey, gooey, butter baked mac and cheese.

Recently, Mr. Foodlovetog decided to get in the kitchen and try his take on my classic recipe out of the blue. When I tell you I feel like my crown has been threatened… This man’s mac and cheese was perfection! After dinner, we swapped recipes and came up with something fantastic. There’s even a shocker of an ingredient: BBQ sauce, yep! As fate would have it, the woman with condiment issues marries the condiment king. Whenever I make Mac and Cheese, Mr. Foodlovetog puts bbq sauce in it… It’s his favorite way to eat it. Sounds crazy, but when added to the cheese sauce, it kicks the dish up at notch! Grab the recipe below, you’ll be glad you did! 

Smoky Baked Macaroni & Cheese

Cook Time

35 min

Total Time

43 min

Ingredients

1. 3 Cups Elbow Macaroni Pasta
2. 4 & 1/2 Cups Shredded Cheese ( 1 cup each Monterrey Jack, Queso, Sharp Cheddar, Mild Cheddar)
3. 5 Tablespoons Butter, diced
4. 4 Tablespoons Flour
5. 1/4 Cup Sour Cream
6. 3 Cups Half & Half (warmed)
7. 2 Tablespoons of Hickory Smoked BBQ Sauce
8. Black Pepper (several cracks)
9. Salt (pinch)
10. Paprika (heavy pinch)

Instructions

1. Preheat Oven to 350 degrees.
2. Prepare an oven safe dish by coating in with 1 tablespoon of butter.
3. Boil Pasta for 8 minutes, drain and set aside.
4. In a heavy bottomed pot, melt 4 Tablespoons of butter.
5. Stir in flour, pinch of salt and black pepper stir well to combine.
6. Cook flour and butter mixture until golden blonde in color.
7. Whisk in warmed half and half.
8. Continually stirring, add Shredded cheese 1/2 cup at a time, until well blended and the cheese has melted. Reserve 1/2 cup of cheese for garnish.
9. Turn off flame.
10. Stir in Paprika, Sour Cream and BBQ Sauce, stir to combine.
11. Add pasta to cheese sauce.
12. Mix well and pour into prepared oven safe dish.
13. Top with 1/2 cup of shredded cheese
14. Bake at 350 degrees for 30 minutes until golden and bubbly.
15. Serve and Enjoy!

#MeatlessMonday: Black Bean, Corn & Avocado Salad

BLACK BEAN, CORN & AVOCADO SALAD | INDIANAPOLIS FOOD BLOGGER

There are many foods I love. Bacon. Bread. Black Beans. Sometimes, I even eat them all together… Judge not!  Today, I share Black Beans, Corn & Avocado Salad. Hearty, colorful, flavorful, this salad is easy to prepare and is sure to be a hit. Another one for my #AlmostVegan series. Check the recipe out below. 

Black Bean, Corn & Avocado Salad

A quick, hearty, salad that is sure to please.

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Ingredients

1. 1 Large Avocado, pitted and chopped into chucks.
2. 1 Medium Roma Tomato diced
3. 1 Cup of Frozen Corn (thawed)
4. 3/4 cup of Organic Black Beans
5. The juice of 1 Lime
6. Salt
7. Pepper
8. Cumin

Instructions

1. Combine all Beans, Corn, Tomato, Avocado and stir gently to combine.
2. Salt liberally, season with pepper & Cumin.
3. Squeeze juice of fresh lime over ingredients
4. Stir to combine.
5. Serve along side tortilla chips

Meatless Monday: Sweet Potato Pecan Bread

The Sweet Potato is one of my favorite vegetables. I love that can eat it all year long in a variety of ways.. steamed, roasted, baked in a pie, chopped in a hash for breakfast, the possibilities are endless for the sturdy vegetable. In honor of Fall, I decided to whip up this cake, instead of my usual Banana Nut Bread. I’m so glad I did.. I mirrored this recipe after my Granny’s Banana But Bread, only this one is Eggless and Milk-free. Yep, it is quite possible to bake a moist bread without eggs or milk. I dare you to try it!

Check out the recipe below.

Eggless. Milk-Free. Delightful. This almost Vegan recipe is moist, hearty and full of the flavors of Fall. This one bowl recipe is sure to please!

Total Time

1 hr 15 min

Total Time

1 hr 15 min

Ingredients

1. 1 Large Sweet Potato (Cooked and Mashed) ( to yield 1 cup )
2. 1/2 stick of Melted Butter
3. 1/2 Cup Dark Brown Sugar
4. 1/2 Cup White Sugar
5. 1 Teaspoon Vanilla Extract
6. 1/3 Cup unsweetened Applesauce
7. 1 Teaspoon Baking Soda
8. Pinch of Salt
9. 1 and 1/2 Cups AP Flour
10. 1/2 Teaspoon cinnamon
11. 1/4 Teaspoon Nutmeg
12. 1/3 Cup Chopped Pecans

Instructions

1. Preheat Oven to 350
2. In a large bowl combine Mashed Sweet Potatoes, Sugars, Nutmeg, Cinnamon,& Applesauce
3. Stir gently to combine
4. Add Baking Soda, Salt, Melted Butter, Vanilla Extract
5. Add flour and stir well to combine all ingredients
6. Fold in Chopped Pecans
7. Add mixture to a prepared loaf pan
8. Bake on 350 for one hour or until a toothpick inserted in middle of bread comes out clean
9. Let Cool and Serve along side your favorite milk.

Candace Boyd Wylie is an Indianapolis, Indiana native who believes in the power of a good meal.  She is the Recipe developer, Content creator and Recipe slanger at FoodLoveTog. FoodLoveTog is a food blog that is dedicated to sharing good eats and food for the soul. Candace is a wife, mother, daughter, sister and CWUW supporter. She can be found on the web at FoodLoveTog and at BoydWyliePhoto

Meatless Monday: Pear & Pomegranate Spinach Salad

It's Monday! I'm Candace and I'm here from FoodLoveTog to share a recipe for Meatless Monday.  I know what you're thinking. "The bacon lady does Meatless Monday?" Yes, more often than you think. While I do have my love for bacon, I do recognize that I can not have bacon every single day with every single meal. Going Meatless is an excellent way to curb my bacon addiction. That said, I do have moments where all I'm craving is a giant spinach salad. Enter this baby: Pear & Pomegranate Spinach Salad with  Pomegranate Vinaigrette. Yes, you can make a delicious salad and your own dressing at home! Try it, it's easier than you think.
The flavors of Fall are all throughout this salad. Sweet Bartlett pears, tangy Pomegranate seeds, chunky blue cheese and crunchy Pecans. The dressing has a balsamic vinegar base, but when matched with sweet and tangy pomegranate juice, it's kicked up a bit. Simple, yet full of flavor.
Checkout the recipe below.

Pear & Pomegranate Spinach Salad with Pomegranate Vinaigrette

Ingredients 

1 Large bunch of Spinach Leaves for Salad (cleaned and prepped)

1 Bartlett Pear, Seeded and Sliced thinly

1 Handful of Chopped Pecans

1 Handful of Pomegranate Seeds

1/3 cup of Blue Cheese Crumbles

For the Pomegranate Vinaigrette

1/4 cup Balsamic Vinegar

1/3 cup of Pomegranate juice

½ teaspoon salt

Several cracks of cracked Black Pepper

¾ cup of Extra Virgin Olive Oil

Directions

To Prepare Salad:

Add Spinach to large salad bowl

Mix in Chopped Pecans.

Mix in Blue Cheese Crumbles.

Top with sliced Bartlett Pear.

Sprinkle Pomegranate Seeds on top of salad just before serving.

To Prepare Pomegranate Vinaigrette:

In a bowl, combine by whisking Balsamic Vinegar, Pomegranate juice, salt, and fresh Black Pepper.

Slowly whisk in Extra Virgin Olive Oil and whisk until emulsified.

Spoon desired amount over dressing.

Toss gently

Serve immediately.

Enjoy!

Candace Boyd Wylie is an Indianapolis, Indiana native who believes in the power of a good meal.  She is the recipe developer and content creator and FoodLoveTog. A food blog that is dedicated to sharing good eats and food for the soul. Candace is a wife, mother, daughter, sister and CWUW supporter.. She can be found on the web at FoodLoveTog and at BoydWyliePhoto