Simple Arugula And Tomato Salad With Brown Sugar Dressing

Simple Arugula And Tomato Salad With Brown Sugar Dressing. Keep it simple and fresh with this arugula and tomato salad that’s Drizzled with delicious brown sugar and balsamic dressing. Now The real winner here is the flavorful dressing that comes together in no time, and with five ingredients no less. The salad consists of arugula, sweet cherry tomatoes, and fresh mozzarella. I love to use arugula for its peppery taste, and it just adds another level of depth to your salad. It is topped with some quickly seared shrimp or whatever protein you have on hand. This salad is one of those meals that looks so pretty and impressive but without all the work. And It’ll be on your table in less than ten minutes! Let me know what you think in the comments.

Enjoy

Xo- Ayesha

 

Simple Arugula And Tomato Salad

8 ounces baby arugula

One cup cherry tomatoes, whole.

4 ounces mozzarella balls. (Pearl mozzarella)

Brown sugar balsamic dressing, recipe to follow.

In a large bowl add arugula. Top with tomato and mozzarella balls. Drizzle with dressing or serve on the side. You can top it with a protein or serve as is.

 

Brown Sugar Balsamic Dressing

3/4 cup olive oil

1/2 tablespoon brown sugar

1⁄2 cup balsamic vinegar

One tablespoon garlic, finely minced.

One tablespoon shallot, finely minced.

Pinch salt and pepper

In a small bowl or mason jar add brown sugar, vinegar, salt, and pepper. Mix well. Slowly whisk in olive oil until combined.

Toss salad with dressing and store remaining in the refrigerator.

 

Tip- Using a mason jar is always a go-to for me. It’s so easy to add everything into the jar and give it a good shake. Plus its easy storage for leftovers.

Cucumber And Tomato Salad

Cucumber And Tomato Salad. In my cookbook, “The Seasoned Life,” I  have a recipe for “Cucumber Salad.” Here I added in some fresh tomatoes from my garden. I also used Thai chili powder in place of red pepper flakes. It’s perfect in this chilled salad. If you can get ahold of it and enjoy a little heat, give it a try! Such a quick and straightforward way to use produce that you have on hand or can get ahold of at your local market or farmers market. This dish is sweet, vinegary and has a touch of heat — the perfect complement to your next summer cookout.

Enjoy,

Xo- Ayesha

 

Cucumber And Tomato Salad

Cucumber And Tomato Salad

1 Cucumber peeled and sliced
1-pint baby cherry or heirloom tomatoes
Two tablespoons red wine vinegar
Two tablespoons minced red onion
Two teaspoons light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes

In a small bowl mix vinegar, onion, sugar, salt, and chili flakes. mIx well.

In a large bowl add cucumber slice and tomatoes. Add in dressing and toss to coat. Allow to sit for atlas 5 minutes before serving or refrigerate and serve chilled.

Tip* I personally think it tastes better the longer it sits. So if you have time to make beforehand and refrigerate I would suggest it.

Warm Arugula Salad With A Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette. I absolutely love being able to harvest the vegetables from my garden and being able to prepare easy and delicious meals with them. This salad is full of crunchy, sweet, and sour goodness. Arugula is such a pepper flavored green that has loads of health benefits. And it works perfectly with the sweet and tangy maple vinaigrette. I topped it with some quickly seared scallops, fresh corn, peas, and chopped asparagus. But the beauty of this salad is that you can substitute your favorite vegetables that you have on hand and it will be just as good. Use whatever protein you want — the perfect meal for a quick lunch or dinner. Let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

 

Warm Arugula Salad With Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette

3 cups arugula (You could also substitute spinach)
Large ear of corn shucked and cut off the cob
One cup asparagus, sliced.
1/2 cup peas fresh (Or frozen)
Maple vinaigrette, recipe below.

Just heat some olive oil in a large skillet over medium-high heat. Cook asparagus until tender and bright green for about 2 minutes. Add in corn and peas and saute for 1 minute more. Remove from heat. In a large bowl, add arugula and warm veggies. Toss with vinaigrette and combine well. Serve warm with a protein of choice or on its own.

Maple Vinaigrette

One clove finely minced garlic
1/2 teaspoon Dijon mustard
Two tablespoons pure maple syrup
One tablespoon white wine vinegar
Two tablespoons red wine vinegar
1/2 cup olive oil
Pinch of salt and pepper

Add all of the ingredients into a jar and shake well. Set aside until ready to use.

Mini Chicken Parmesan Burgers

Mini Chicken Parmesan Style Burgers. These quick pan-fried mini chicken burgers are a simply flavored spin on chicken parmesan. But In handheld form! Perfect for your next gathering or game night. Chicken parmesan is one of my family’s favorite meals for me to prepare. So I loved creating this fun and delicious spin on a classic. Ground chicken is mixed with some simple seasonings, fresh basil and pan-fried until cooked through before topping it with fresh mozzarella, more basil and a slathering of marinara sauce. Let me know what you think in the comments below.

Enjoy,
Xo- Ayesha

 

Mini Chicken Parmesan Burgers

Mini Chicken Parmesan Burgers

1lb ground chicken (ground chicken thighs pack a lot of flavors.)
Two tablespoons fresh chopped basil. Plus more for topping.
One tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
One tablespoon Italian seasoning
Pinch crushed red pepper flakes (optional)
Salt and pepper to taste
Mozerella ball, sliced.
Marinara sauce, for topping. (Store-bought. Shortcuts are everything!)
Slider buns or rolls for serving.

 

In a large bowl add in ground chicken. Toss in seasoning, chopped basil and gently mix. I like to use a 1/4 measuring cup to scoop out even sized burgers and form shape.

Tip- You can moisten your hands before forming burgers. It will help keep the burger from sticking to your hands.

Heat olive oil in a large skillet over medium-high heat.

Add in chicken burgers and allow to cook 4-5 minutes per side until each side has browned and is cooked through.

Assemble burgers by placing on the bottom of the bun and topping with mozzarella, basil, and marinara, Serve immediately.

Turkey And Butternut Squash Baked Ziti

Turkey And Butternut Squash Baked Ziti. Hey everyone! Here is a recipe that’s easy enough for a busy school or work night. Now we all love those classic comfort foods that we had as a child. And baked ziti was one of my favorites. Its loaded with cheese, pasta and meat sauce. Not to mention a very inexpensive and easy throw together meal. Now this recipe is a lightened up baked ziti. We start with a flavorful ground turkey that’s tossed with a velvety butternut squash sauce. And topped with fontina cheese and baked until bubbly and golden. I use ground turkey in place of ground beef to lighten it up. The roasted butternut squash is pureed into a sauce alongside a little cream and chicken stock. This meal will honestly fool even the pickiest of eaters. It looks and tastes like a decadent cheese sauce. I hope that you enjoy this comforting casserole as much as we did. Leave a comment below.

Enjoy,

Xo- Ayesha

Turkey And Butternut Squash Baked Ziti

Turkey And Butternut Squash Baked Ziti

8oz pasta, cooked. (You can use ziti or whatever pasta you have on hand.)
Two tablespoons olive oil
4 cups roasted butternut squash (See below)
1lb ground turkey
One cup sweet onion, finely chopped.
Two garlic cloves, minced.
1/2 cup chicken stock
1/2 cup heavy cream or half and half
One cup Mozzarella, shredded.
4 ounces fontina cheese
One tablespoon Italian seasoning
1/2 tablespoon chili powder
1/2 tablespoon cumin
Salt and pepper to taste

 

Pre-heat oven to 350 degrees.

Cook pasta according to package instructions.

Heat olive oil in a large saute pan over medium-high heat. And saute onion and garlic for 2-3 minutes. Add ground turkey and seasonings, break into pieces and cook until browned about 6-7 minutes. Remove from heat.

In a blender add roasted squash, cream, stock, salt, and pepper. If it is too thick for your liking, you can always thin it out with a little leftover pasta water.

Add butternut squash sauce and mozzarella with the turkey mixture. Combine with pasta and transfer mixture into a prepared baking dish. Break off chunks off fontina cheese and place over the top of the pasta.

Bake in a 350-degree oven for 15 to 20 minutes until bubbly and browned. Serve immediately.

Maple Balsamic Roasted Vegetables

Maple Balsamic Roasted Vegetables. Happy Friday everyone! Here is a quick recipe to serve alongside your main dish this weekend. And this side dish (Or main if that’s your preference) can be put together in a flash! Deliciously seasoned and roasted vegetables are coated in olive oil, balsamic vinegar, and maple syrup before being roasted to perfection! But please don’t overcook it. Always set a timer to avoid mishaps in the kitchen. (You can also use your oven or microwave timer) It is a lifesaver/food saver! Nothing smells worse than overcooked broccoli! Maple and balsamic give this dish a sweet and sour flavor. This is seriously the easiest, simplest, and the BEST way to roast your vegetables.

Enjoy

Xo- Ayesha

 

Maple Balsamic Roasted Vegetables

Maple Balsamic Roasted Vegetables

2 cups broccoli florets

One zucchini, sliced and quartered.

One yellow squash, sliced and quartered.

One orange bell pepper, seeded and chopped.

One yellow bell pepper, seeded and chopped.

One small red onion, peeled and cut.

Two tablespoons olive oil

Two tablespoons balsamic vinegar

2 tablespoons maple syrup

1 teaspoon dried thyme

1 teaspoon crushed red pepper flakes, optional.

Salt and pepper to taste

 

Preheat oven to 400 degrees.

In a large bowl add chopped vegetables.

In a small bowl mix balsamic, maple, olive oil, and red pepper flakes. Mix well.

Season the vegetables with spices and salt and pepper to taste. Add vinegar mixture and gently toss to coat.

Lay evenly on a non-stick baking sheet. Place in the oven and bake for 15-20 minutes or until tender.

Panzanella Salad

Throwback Thursday! With my end of summer Panzanella Salad. What better way to use produce than to make a Panzanella salad. Which is a traditional Italian “bread salad.” Crispy croutons made from toasted baguette cubes along with fresh, crunchy veggies bring this powerhouse salad together. Drizzle with a little dijon vinaigrette love, and you can’t go wrong. Gardening is such a joy to my family and me. Nothing beats growing something with your own hands and watching it flourish. We’ve created so many delicious recipes using various tomato plants, cucumber, zucchini, and watermelon.

Along with so many amazing fresh herbs. Start your own garden! It’s a fantastic way to get the kids involved too. Let me know what you think in the comments below.

Enjoy!

Xo- Ayesha

Panzanella Salad

1/2 cup olive oil
1 long baguette, cut into 1-inch cubes (about 6 cups)
1 teaspoon salt
2 cups cherry tomatoes, halved
One orange bell pepper, seeded and cubed
One red bell pepper, seeded and cubed
One English cucumber halved and cut into 1/2 inch pieces.
1/2 red onion, halved and thinly sliced
1 Handful fresh basil leaves, chopped
3 tablespoons capers

For the vinaigrette:

1 clove finely minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1 tablespoon white wine vinegar
2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees.

Whisk together all ingredients for the vinaigrette and set aside.

In a large bowl add bread cubes and salt. Drizzle olive oil over the bread and combine well until coated and olive oil is absorbed by the bread.

Spread cubes of bread onto a baking sheet. Bake in a preheated oven for 15-20 minutes until golden all around. Remove from oven and allow to cool.

In a large bowl, mix tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.

Drizzle with vinaigrette. Toss well.

Serve immediately, or allow the salad to sit at room temperature for 25-30 minutes. (The longer it sits the better it gets!)

Flashback With My Baked Eggs Breakfast Souffle

Baked Eggs Breakfast Souffle. Flashback to one of my old recipes with this delicious souffle this weekend! This is a quick and easy egg recipe. It’s definitely a husband pleaser. The recipe below is a base recipe. Meaning you can add in whatever you like to it! Shrimp, chicken, sausage, bacon, tomatoes … ANYTHING would be delicious in this soufflé. Try it and let me know what you think!

Enjoy!

Xo- Ayesha

 

Baked Eggs Breakfast Souffle

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Baked Eggs Breakfast Souffle

Ingredients:

3 eggs

3/4 cup of milk

1/2 cup of FRESHLY grated cheese (it makes a difference)

handful of spinach

salt and pepper to taste

It’s simple! Preheat oven to 425 degrees. Mix all of the ingredients together in a bowl, then transfer to a buttered baking dish. Bake for 15 to 20 mins and enjoy!

*** This recipe is for 2 people. Double ingredients for 4 :).

Hope you like it!

Sweet and Spicy Shrimp Wraps

Sweet and Spicy Shrimp Wraps. I’m craving something spicy and sweet! And this shrimp wrap hits the spot. Spicy and decadent wrapped in crisp lettuce and topped with some crunchy toppings like jicama, onion, and mango. Mango is always a staple in my household. And the sriracha honey is the perfect combination of sweet and spicy. You can easily modify this and grill the shrimp instead of pan frying it and serve family style with all the fixings. Let me know what you think in the comments below.

Enjoy,

Xo-Ayesha

Sweet and Spicy Shrimp Wraps

1lb large shrimp, peeled, deveined, and tails removed.
One tablespoon butter (unsalted preferably)
One tablespoon olive oil
One tablespoon lemon juice
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
One tablespoon sriracha
One tablespoon honey
salt and pepper to taste
1/2 jicama, cut into matchsticks.
One mango pitted and cubed.
Cilantro, for serving.
1/2 red onion, peeled and diced.
Butter lettuce leaves for serving

Mix honey and sriracha together in a small bowl.

Season your shrimp with spices and sriracha honey mixture in a large bowl and set aside.

Heat oil and butter in a large pan over medium-high heat.

Add the seasoned shrimp to the pan. Cook for until golden brown and opaque throughout, about 4 to 5 minutes. Add lemon juice and remove from heat.

Serve the shrimp in lettuce leaves and top with desired accompaniments!

Almond Butter Energy Bites

Almond Butter Energy Bites

Today I would like to share with you my “Almond Butter Energy Bites.” No-bake and super easy to make and takes less than 10 minutes to put together. This recipe is the perfect, delicious snack, breakfast, or even dessert! They are great for freezing ahead as well. Packed with protein and is my go-to snack after a grueling workout. Loaded with oats, almond butter, flax seeds, cherries, and dark chocolate. Some healthy fats and fiber for a quick energy boost.

I love incorporating flax seed into a lot of the recipes that I eat. Whether it be smoothies, sauces or my flax seed chicken tenders from my cookbook “The Seasoned Life.” Did you know that flaxseed is known to improve digestion, clear skin, lower cholesterol, and so much more? And I love how flexible and forgiving this recipe is to make. If its too sticky add more oats if its too dry add more honey. You can use almond, peanut, cashew, sun butter or whatever you have on hand. My kids love helping me make these. This will be the perfect thing to add into your kid’s lunchbox once school starts back! Do you have a favorite energy bite variation? Please share yours in the comments below.

Xo- Ayesha

Almond Butter Energy Bites

1 cup dry old fashioned oats
1 tablespoon flax seed
1/4 cup almond butter
1/4 cup honey
3 tablespoons mini dark chocolate chips
2 tablespoons chopped dried cherries (Optional)
Pinch of sea salt

Combine oats, dark chocolate, flax seed, almond butter, honey, cherries, and salt in a bowl. And use your hands to blend and mix all of the ingredients. ( A Perfect job for the kids to help with) Form into golf sized balls using your hands or a cookie scooper. Place energy bites on a parchment-lined baking sheet and allow to rest for about 30 minutes. This process will allow the oats to absorb some of the moisture and stick together.

They can be stored and refrigerated in an airtight container for up to two weeks.

 

Fun With Fruit This Easter- Kid Friendly!

Fun With Fruit This Easter- Kid Friendly! We all know that kids get way to much candy this time of year. And I try and keep a happy balance with sweets and healthier foods like fruit. So here is a really fun and easy activity to do with your children this Easter. Simply pull out your favorite Easter cookie cutters (Bunny, egg, chick, etc.) and cut up your favorite types of fruit (I used pineapple, watermelon, and honeydew). Have your kids use the cutters to create fun shapes with their fruit and then lay them on a platter. You can simply serve it like that or add a skewer (So cute!) in the center. It’s that easy! Let me know if you try it in the comments below.

Happy Easter and God Bless!

Xo– Ayesha

Flash Back Friday Featuring: Baked Tilapia In Foil

Happy Friday! For Flashback Friday I am bringing back my “Baked Tilapia In Foil” recipe. But honestly, you can use any fish in this recipe. I use salmon in place of the tilapia all the time. We use the leftover salmon the next day for perfect and quick scrambled eggs for the family. Win-win!

Quickly put together with an even easier clean-up. And it can be changed in a flash by substituting different types of fish (Cod, salmon, bass, etc.) and veggie combinations. Tilapia is full of omega-3 fatty acids and protein. In this recipe, I paired it along with some delicious vegetables like kale and sunburst tomatoes. But I love to stuff my fish packages full of veggies I find that are seasonal and drizzle them with a bit of olive oil,  lemon juice, and whatever seasoning I’m in the mood to use. In my opinion its the perfect meal to wind down with on a Friday night. And don’t forget the best part….No cleanup!

Baked Tilapia In Foil

Baked Tilapia In Foil

4 Tilapia fillets
Fresh kale or spinach
Fresh minced garlic (about one clove per fish)
4 Teaspoons olive oil (1 teaspoon for each tilapia)
Fresh lemons (optional.)
Salt, pepper, smoked paprika and your favorite seasonings. Mix in a separate bowl. Sprinkle combined seasoning over each filet. (about one teaspoon for each piece of tilapia depending on size)

Preheat the oven to 375 degrees F.

Lay each fillet out on its own piece of foil. Make sure that the foil is large is enough to hold the fish and veggies when assembled.
Season each piece of fish with salt, pepper, and smoked paprika.
Combine all of your veggies in a bowl and season with salt and pepper. Top each fillet with the mixture.
Drizzle each pouch lightly with olive oil.

Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Once your fish is cooked, it will flake easily with a fork.

I love to give it a squeeze of lemon for some acidity at the end.

Now, these can be served straight from the packet for easy clean-up. Or you can remove it from the foil and plate it with the veggies on top.

Enjoy and have a great weekend everyone!

Xo Ayesha