Archive for the ‘Food’ Category


Strawberry Spinach Salad with Sesame Seed Vinaigrette

July 2, 2012

I’ve got a classic for you. Strawberry Spinach Salad. The first time I made this was a few weeks ago. I don’t know why I waited so long.

I always seem to have spinach on hand because of the smoothies so I make, and since strawberries are really good right now, this recipe is a no brainer. That along with a homemade poppy seed vinegarette, and you’re good to go!

Strawberry Spinach Salad with Sesame Seed Vinaigrette

recipe adapted from


For the Vinaigrette:

  • 1 T sesame seeds
  • 1/2 T poppy seeds
  • 2 T honey
  • 1/4 cup extra virgin olive oil
  • 2 T distilled white vinegar
  • 1/8 tsp paprika
  • 1/8 tsp Worcestershire sauce
  • 1/2 T minced onion

For the salad:

  • 9 oz bag of fresh spinach
  • 1 quart strawberries, sliced
  • 1/4 cup almonds, sliced


  1. In a medium bowl, whisk together all your vinaigrette ingredients. Cover, and chill for one hour.
  2. In a large bowl, toss the spinach, strawberries, and almonds. Pour dressing over salad (I always start with a little bit of a dressing at a time to make sure I don’t get too much), toss, and refrigerate for 10-15 minutes before serving.
  3. Enjoy!

— the Jilb


Brown Butter Peach Crumble Bars

June 29, 2012

Peaches are one of my favorite fruits, so when they were on-sale a few weeks ago I knew I had to get a bunch of them. And then I stumbled across this recipe from How Sweet It Is and knew that I had to make them right away.

They are pretty crumbly, but that didn’t stop me from taking them to a church function. These also would go great with some vanilla ice cream. Next time I make these, that will be a must.

I cut out some of the sugar, and still thought they were a little bit too sweet. Next time I’m going to try to cut out even more sugar. I find that the peaches give these bars way more than enough sweetness.

Brown Butter Peach Crumble Bars

recipe slightly adapted from How Sweet It Is


  • 1 & 1/2 cups old-fashioned oats
  • 1 cup whole wheat pastry flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup butter
  • 4 ripe peaches, chopped


  1. Preheat oven to 350 degrees. Grease an 8×8 baking dish, and set aside.
  2. In a large bowl, mix the oats, flour, sugar, salt, and cinnamon until combined. Set aside.
  3. In a small saucepan, melt the butter over medium heat. Stir continuously until you see brown specks in the butter, and it starts to give off a nutty smell. Add the butter and vanilla to the oat mixture. Then fold in the peaches.
  4. Press the batter into your greased baking dish. Bake for 25-30 minutes or until it’s golden brown and set in the middle. Let cool completely before cutting.
  5. Enjoy!

— the Jilb


What-We’ve-Been-Eating Thursday

June 28, 2012

Lots and lots of Strawberry Spinach Salad. It’s so good!


I ate a whole box of these Spicy Buffalo Wheat Thins in 2 days.


Dark Chocolate Strawberry Oatmeal Cookies. Almost like a chocolate-covered strawberry. Delish.


Cinnamon Sugar Scones. A new fav in this house.


Pizza! Lots and lots of pizza. I would eat it everyday if I could.


Whole Wheat Cinnamon Rolls. Mmm…

— the Jilb


Thai Chicken Wraps with Spicy Peanut Sauce

June 27, 2012

I made these chicken wraps a few weeks ago and really enjoyed them (and so did the Baby and the Joker). I was looking for something different to eat, and found it. We haven’t been big on Thai food in this house, except for this Thai Noodle Salad and I’m hoping to change that.

These chicken wraps are full of wonderfully healthy things like cucumber, carrots, bean sprouts, chicken, and some herbs. And I really love the peanut sauce. It was spicy, but not to the point where I wouldn’t give it to my kids because I was afraid it would be too hot for them.

Thai Chicken Wraps with Spicy Peanut Sauce

recipe adapted from Rachael Ray


  • 3 chicken breasts
  • 1 T soy sauce
  • 1 T extra virgin olive oil
  • 1 T grill seasoning

for the salad:

  • 1/2 cucumber, peeled, halved lengthwise, and thinly sliced at an angle
  • 2 cups fresh bean sprouts
  • 1 cup carrots, shredded
  • 12 basil leaves, chopped or torn
  • 3 T mint leaves, chopped
  • 1 T sesame seeds
  • 1 tsp sugar
  • 2 T rice wine vinegar
  • salt, to taste

spicy peanut sauce:

  • 1/4 cup smooth peanut butter, at room temp
  • 2 T soy sauce
  • 1 T rice wine vinegar
  • 1/4 tsp cayenne pepper
  • 2 T extra virgin olive oil
  • 4 (12-inch) flour tortilla wraps


  1. I threw in my chicken breasts in a crockpot along with the 1 T soy sauce, 1 T EVOO, and 1 T grill seasoning, on low for 6 hours until they were cooked through. Otherwise, you could toss chicken with the soy sauce, EVOO and grill seasoning and grill chicken until done.
  2. Then toss cucumber, bean sprouts, carrots, basil, mint, sesame seeds, sugar, and rice wine vinegar in a large bowl. Season salad with salt, to taste. Add in chicken.
  3. In a small bowl, whisk peanut butter, soy sauce, vinegar, cayenne pepper, and EVOO until well-blended.
  4. Pile chicken and veggies in wraps and drizzle with peanut sauce before wrapping and rolling.
  5. Enjoy!

— the Jilb


Triple Chocolate Biscotti

June 25, 2012

We love, love, love biscotti in this house, especially with coffee. I’ve been meaning to put up a biscotti recipe since Christmas but never got around to it.

The original of this recipe comes from The Tummy Train, a food blog that I found awhile ago that has some of the tastiest recipes I’ve seen. I tweaked the recipe a bit, getting rid of some of the sugar, adding in some whole wheat pastry flour, and adding in some chocolate-covered almonds instead of the regular ones. The results? Perfect chocolate biscotti.

These Triple Chocolate Biscotti are chocolate-y (obviously), crunchy, and as I said perfect with a cup of coffee. I’ve found that they get better with age. I would make these a few days ahead of when you want to serve them. The first day they are still delicious, but not quite as crunchy as I would like.

Triple Chocolate Biscotti

recipe adapted from The Tummy Train


  • 1/3 cup white chocolate chips
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2 tsps instant espresso or coffee powder
  • 2 eggs
  • 2 egg whites
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup chocolate-covered almonds (or regular toasted whole almonds)
  • 1 T milk (if needed to bring dough together)
  • 1 cup chocolate chips, melted and then mixed with 1 tsp instant coffee granules (optional)


  1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the white chocolate chips, flours, cocoa powder, baking powder, salt, and coffee powder. Set aside.
  3. In another bowl, whisk the eggs and egg whites with the sugar and vanilla until well-blended. Stir in the flour and nuts. At this point I added in a tablespoon of milk to bring the dough together. You may be able to leave that out though depending on how sticky your dough is.
  4. Scrape the dough onto the lined baking sheet making two skinny strips, at least 1/2-inch apart. Use a spatula to even up the strips.
  5. Put the pan on the lowest rake and bake 35-40 minutes or until the loaves are firm but springy to the touch. Set the pan on a rack to cool for at least 15 minutes, leaving the oven on.
  6. Transfer the loaves to a cutting board. Use a sharp, serrated knife and cut the loaves on a diagonal, about 1/2-inch slices.
  7. Stand the slices back on the lined baking sheet, a 1/2-inch apart. Toast them 20-25 minutes. Cool completely when done.
  8. Once biscotti is cool, dip tops in the melted chocolate chips and stand on wax or parchment paper. Let chocolate harden and then store in the fridge.
  9. Enjoy!

— the Jilb



Knock You Naked Brownies

June 22, 2012

I made these brownies awhile ago for a Church thing. They are the best brownies I have ever had. Really. They’re that good. I am SO glad I had a place to get rid of them or I probably would have eaten the whole batch.

I got this recipe from The Pioneer Woman. I don’t think she’s ever steered me wrong. Her recipes are so simple, and so delicious. I love her.

The only thing I changed about this recipe was that I didn’t add the pecans. I forgot them. Next time I will definitely add the pecans though. And I baked them in a 9×11 pan instead of the 9×9 pan that was called for.

Once the kids saw what I was baking, I had little fingers itching for a bite. I finally gave in, and gave each of them a little taste.

Recipe from The Pioneer Woman, which can be found here.


— the Jilb


Pepperoni Pizza Scones

June 20, 2012


These scones are full of mini pepperoni, cheddar cheese, and mozzarella cheese. With these, you have yourself a portable pizza-like concoction. Pretty much perfect, I say.

We had these for lunch with a salad and some fruit, but I think these would be nice as a side or appetizer, and they are perfect dipped in some pizza sauce.

Pepperoni Pizza Scones

recipe slightly adapted from Lauren’s Latest


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 T baking powder
  • 1/4 tsp baking soda
  • 2 T sugar
  • 1/2 tsp garlic powder
  • 1/3 cup butter, cold
  • 1 & 1/4 cups mozzarella cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 4 oz. package mini turkey pepperoni
  • 1 cup milk


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, mix all your dry ingredients together. Grate in cold cheese, and then mix until you have a coarse, crumbly mixture.
  3. Stir in pepperoni and cheeses.
  4. Stir in milk until everything is moistened.
  5. Put dough on a lightly floured surface, and knead a few times. Then pat your dough down in a circle until it’s about 1 & 1/2-inchs thick. Transfer dough to lined baking sheet, and cut into 8 wedges.
  6. Bake for 15-20 minutes or until lightly browned.
  7. Serve with pizza sauce, and enjoy!

— the Jilb