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BBQ RIB SUPER GREEN SALAD

This is not a chick salad. Although if you love salads, you’ll go crazy over this one. If you’re not a salad person, this one in particular may just convert you. Typically people throw a few things together like your standard tomatoes and croutons over iceberg lettuce with some store bought dressing and call it a salad. No. Just NO! You deserve better than that and so does your health. So leave it to me to create something where we can compromise a little splurge and some good health all in one. Besides, Spring time is right around the corner. Perfect for a recipe like this!

I must say really good smokey ‘n sweet BBQ pork ribs remind me of my childhood when my Dad would make them in the Summer time. Nowadays these aren’t really something I eat much of at all if ever but I recently had a craving for them and got a full rack. It only took half the rack to satisfy my itch. With another half rack left, like any other leftover meat I have hanging around in the fridge, I turn into a big chopped salad. Thus this BBQ Rib Super Green Salad. It’s literally sweet, salty, smokey, bitter, tart, savory and satisfies every taste bud on your tongue.


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BBQ RIBS SUPER GREEN SALAD
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Toss everything together in a large bowl and serve.

HONEY PORTER KEBABS

Mmmm who doesn’t like kabobs? They’re simple to make, fairly quick to put together and cook… and they can be very healthy. These aren’t the healthiest ones but they’re close enough, full of flavor and sure beats trying to be healthy eating out since that’s nearly impossible. And yes, even a salad from a fast food joint is a lost cause.

This recipe is really all about the marinade. So make sure you pick a good porter beer. I use all chicken breast but feel free to use chicken thighs or half and half. And of course you’re not limited to only using one color of bell peppers. You can always add additional veggies to the mix too. As always while all my recipes are great as is, they’re also there to inspire you to make them how you would enjoy them best!

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HONEY PORTER KEBABS
Servings
servings
Ingredients
MARINADE
ASSEMBLE
Servings
servings
Ingredients
MARINADE
ASSEMBLE
Instructions
MARINADE
  1. Combine everything together in a large glass bowl, cover with plastic wrap and let it marinate for at least a couple of hours, even better over night.
ASSEMBLE
  1. Pour the leftover marinade and dark brown sugar into a small sauce pan over medium-high heat. Let it come to a boil whisking it for about several minutes until it thickens just enough to glaze the back of a spoon. Mix in about 1/2 tablespoon of olive oil and set aside.
  2. Assemble the skewers with the chicken, onion, bell peppers, and tomatoes by alternating them.
  3. Put the skewers on the grill, brush the marinade generously on top and close the grill for about 3 minutes to get a char started. Turn the skewers about every 2-4 minutes and brush more marinade each time for a total grilling time of about 15 minutes give or take.
  4. Remove the skewers onto a clean plate and if there's any marinade leftover you can always place the remaining on top. Garnish the top with some chopped cilantro.

QUICHE CUPCAKES

It’s understandable many people are way too tired and in a rush to get to work to make a nutritious breakfast every morning. So to not compromise health and time when starting your day, here’s a tasty light breakfast you can make ahead of time. Once they’re baked, you can place them in a air tight container and refrigerate. They WILL last through the week! You just heat them up for 15 – 30 seconds depending on your microwave. This is a very basic recipe meant to add more of what you love or replace the existing ingredients with something else. I’ve made so many different versions that it never gets boring!

I typically make these on a Sunday to get ready for the week. And to keep things from being boring, I switch ingredients around for different flavors. I swear by these just as much as I do making my Lemon Berry Pancake Muffins ahead of time the same exact way. Make them both for a variety to choose from in the morning or as a quick snack.


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QUICHE CUPCAKES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350 F degrees.
  2. Drizzle about a teaspoon of olive oil in a pan over medium-high heat and saute the sausage and onion.  Use a wooden spoon to break apart the sausage into small crumbles and let it cook through.
  3. Turn the heat off, mix the spinach in and let everything cool.
  4. Beat the eggs, almond milk, salt, and pepper in a large bowl and spray each cupcake section of a cupcake pan with cooking spray. Make sure the bottoms and sides are covered.
  5. When the sauted mixture is cool, fold it in with the eggs. Fill each cupcake section about 1/2 - 3/4 of the way and bake about 15-20 minutes or until the tops are golden.
  6. Top the quiche cupcakes with a halved grape tomato the last three minutes of baking.

CAPRESE CUPS

This snack/appetizer speaks for itself. There are so many reasons why you could make these! They’re healthy, clean, fresh, quick and extremely simple to make while your starving guests are waiting for main course. It’s a fun quick snack as well. You can serve them straight out of the oven or at room temperature and take them to a party. The simplicity in this concept is great for any casual setting and special occasion. If you don’t want to bake them just simply bake the wonton cups alone and add all the ingredients afterwards. I hope you love them!


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CAPRESE CUPS
Instructions
  1. Spray the inside placement of a cupcake pan.
  2. Brush olive oil on top of each wonton wrapper and carefully place each one into the cupcake pan with the olive oiled side up.
  3. Gently press the mozzarella balls with a paper towel to remove excess water. Place two halves of mozzarella into each wonton cup and two cherry tomato halves on top of the mozzarella.
  4. Bake at 375 F degrees for 7 minutes or until the edges appear golden brown.
  5. Sprinkle a pinch of salt and pepper on top then garnish with some fresh basil.