Veggie Dogs with Cheese

Veggie Dogs with Cheese

The secret to yummy veggie dogs is getting the texture right.  It may seem like an easy concept, but it took me a long time to master the technique.

Be creative with your toppings!

 

Ingredients

1 package soy dogs (I like Smart Dogs)
1 package whole wheat buns
2 tablespoons olive oil
8 oz shredded cheddar cheese
1/4 cup chopped onions
celery salt to taste

Directions

Preheat a pan to medium heat.  Add the two tablespoons of olive oil to the pan followed by the soy dogs.  2 tablespoons of olive oil may seem like a lot, but soy dogs will really stick to the pan if you skimp on the oil.  Pan fry the soy dogs for about 2 minutes on each side, or until each side is nice and crispy, like so.

Place each soy dog in a bun and top with 1oz of cheese, some chopped onions and celery salt to taste,  Enjoy!

 

 

Hash Browns

Hash Browns

Hash Browns are the perfect way to start the day.  They are crunchy, salty and warm, satisfying your every craving.

Potatoes and onions, what's not to like :)

 

 

Ingredients

3 medium yukon gold potatoes 

1/2 onion

1 tablespoon olive oil

Salt and pepper to taste

Directions

Slice the onion and cut each slice into quarters.  Cut the potatoes in half and slice them thinly.  Take each slice and cut the potatoes into thin strips.  Place the olive oil, potatoes, and onions into a pan that has been preheated to medium.  Cover and cook for 15 minutes.  Flip the potatoes every 2 minutes.  After the 15 minutes have passed, remove the lid, raise the heat to medium high and cook for an additional 5 minutes, flipping often.  Salt and pepper liberally.  Enjoy!

 

Soy Chorizo and Goat Cheese Quesadillas

Soy Chorizo and Goat Cheese Quesadillas

Creamy goat cheese and spicy chorizo make these quesadillas unbeatable.

Add beans and veggies to the plate to complete your meal!

 

 

Makes 4 Quesadillas  

 Ingredients

1 package soy chorizo

1 jalapeno pepper

4 flour tortillas

4 oz goat cheese (1/2 a log)

1 tablespoon olive oil

Directions

Preheat a skillet to medium heat.  Add in 1/2 tablespoon of olive oil, the jalapeno pepper and the chorizo.  Cook for about 15 minutes or until the chorizo is browned.  I like to use Trader Joe's soy chorizo.  It's absolutely delicious and a big hit with everyone.  Now that the chorizo mixture is cooked, remove it from the heat as we prepare the quesadillas.  Lay your flour shell flat.  Crumble 1 oz of goat cheese throughout the tortilla.  The idea is to have just enough cheese to make the quesadilla creamy, soy chorizo is the real star of this dish.  Preheat a large pan to medium and add the remaining 1/2 tablespoon of olive oil.  Place the tortilla into the pan.  As the cheese begins to melt, add the chorizo to 1/2 of the tortilla and fold the other half over it, making a 1/2 moon.  Cook it for an additional 2 minutes on each side.  Repeat with the remaining tortillas.  Enjoy!

Kale Chips

Kale Chips

Kale is my favorite leafy green.  It is delicious and it doesn't require the prep work that collard or mustard greens need.  

Substitute Kale Chips for potato chips for a high nutrient, low calorie snack!

 

 

Ingredients

3 large leaves green kale

3 large leaves red kale

1 tablespoon olive oil

salt and pepper to taste

Directions

The first step to preparing kale, as with all leafy greens, is to make sure to wash it well.  Dry the kale, fold it in half and tear the leaf away from the stem.  Discard the stems, or save them to use in a stock, but we don't need them for this recipe.  Tear the leaf into bite size pieces.  Repeat with each of the kale leaves.  Place the pieces of kale on a cookie sheet and toss with the olive oil.  Top with salt and pepper to taste.  About a teaspoon of each.  Place the Kale chips into a oven that has been preheated to 400 degrees.  Cook the kale for 15 minutes, tossing every 5 minutes.  Some of the smaller kale chips will cook up faster, so as you toss the kale, remove any chips that are crunchy and place the remainder back in the oven.  When all of the chips are finished, top with a bit more salt and serve.  Enjoy!

 

Fresh Salsa

Fresh Salsa

This classic tomato salsa is the perfect addition to any get together!  You will never have to buy salsa from the store ever again.

 Pair Fresh Salsa with Homemade Guacamole for the perfect fiesta appetizers!

 

 

 Ingredients

3 cups canned tomatoes

1/2 medium onion chopped

1 jalapeno chopped

1/2 cup fresh cilantro

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1 teaspoon salt

Directions

Place all of the ingredients into a blender and puree for about 10 seconds.  I like my salsa a little chunkier, but if you prefer yours smoother, blend for an additional 10 seconds.  Pour the salsa into a pot and and bring it to a boil.  This will thicken up the salsa and make it perfect for dipping.  Once the salsa has been brought to a boil, reduce the heat to low, and simmer for an additional 10 minutes.  This salsa is actually delicious hot, but if you would like to serve it more traditionally, pour the salsa into a glass container and keep it in the fridge until cool.  Enjoy!