#SCBDRecipe: Ground Turkey Quinoa


Ground Turkey Quinoa

I was in the mood to have ground turkey and made a dinner. So I created this meal! I call it my Ground Turkey Quinoa. This is so healthy, and really fills you up when you are hungry! With any recipe I post, you can add or remove things as needed or wanted. I tend to use things I have around my kitchen, but you can plan ahead more and go out and buy things. Either way, enjoy it!

Ground Turkey quinoa recipe ground turkey quinoa

#SCBDRecipe for National Spinach Day: Spinach Pesto and Ricotta Quinoa Cakes



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Happy National Spinach Day!! I am all about eating my greens and today is just an extra day to celebrate my love for this fantastic leafy ingredient. What I love about spinach is that it is so versatile. Use it raw as a base for salads, add it to soups for color, sauté some up for a healthy side, or make it a bit more gluttonous in dishes like creamed spinach.  Spinach is also a major superfood. It’s been said to have health benefits ranging from nourishing the eyes, improving digestion, and building bones. So loading up on this nutritious green and enjoy my latest recipe creation!

I was trying to think of an out of the box way to highlight spinach in my latest recipe. I am in love with quinoa and I thought pairing the two would be a perfect match up. After some trial and error with ideas I came up with Spinach Pesto and Ricotta Quinoa Cakes. They are simple to make and can be a side dish or even a main course.

Spinach Pesto and Ricotta Quinoa Cakes



1 cup dry quinoa (prepared using directions on the box/bag)

1 bag spinach (regular size bag..not the jumbo!)

¼ cup pine nuts

½ cup parmesan cheese (for pesto)/ 2 tbsp (for topping)

½ cup olive oil (for pesto) / 2 tbsp olive oil (for frying pan)

2-3 cloves of garlic

½ cup ricotta

1 lemon (and the zest from half of it)

1 egg

½ cup almond meal ( I got mine from Trader Joes)

Quinoa Preparation (The night before):

Use the box/bag directions to cook 1 cup of dry quinoa. Once cooked place in a Tupperware container and cool overnight. If you want to speed up the process you can make the day of and place in the freezer for 20 minutes to cool down.

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Pesto Preparation:

Place the spinach, garlic, pine nuts, parmesan, and ½ cup of olive oil in a food processor or blender and pulse until smooth.

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Ricotta Mixture Prep:

Mix ricotta, zest from ½ of lemon, juice from ½ lemon, and a pinch of salt and pepper together in a small bowl. Put aside.

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Quinoa Cake Preparation:

Place cooled quinoa, the juice from the other ½ of the lemon, 1 egg, almond meal, ¾ of the pesto, and the ricotta mixture in a large bowl. Mix all ingredients together until quinoa is completely coated and the egg and flour are completely mixed in.

Heat a pan over medium-high heat. Add 1 tbsp olive oil and allow to heat for 3-4 minutes.

Using your hands make patties out of the quinoa mixture (TIP*-I found that they stayed together more if I made them a little thinner).

Working in two groups cook the patties. Place half of your patties (about 5) in your large frying pan. Allow to cook 3-4 minutes on each side or until slightly browned. Remove and add another 1 tbsp of olive oil and repeat the same process.

To finish off your quinoa cakes add a spoonful of the remaining spinach pesto to the top with a sprinkle of parmesan cheese.

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I hope you enjoy these…and National Spinach Day!


#SCBDRecipe: Organic Recipes for St. Patrick’s Day





St. Patrick’s Day is a great holiday for all of our fellow die-hard foodies. From corned beef and cabbage to soda bread, the Irish really know how to cook up a delicious holiday. Growing up with an Irish grandmother, I was lucky enough to indulge in an annual St. Patrick’s Day feast, complete with the traditional and delectable dishes mentioned above. While I love my grandmother’s cooking and celebrating my Irish heritage, it’s nice to switch it up every once in a while!

With some help from Fancy Girl Table, we’ve rounded up some fun new twists on some classic Irish dishes. These organic dishes are perfect for those of you who are looking to switch up your St. Patrick’s Day dinner menu.

Fancy Girl Table (www.fgtable.com), a popular catering and event design company, has a unique menu for the famous Irish holiday, like Emerald Arugula Salad with Pickled Berries, Upside Down Smoked Lentil Shepherd’s Pie, Sugar Hill Farm Corned Beef with Mustard Roasted Cabbage, Chocolate Stout Bread Pudding and more. They can provide recipes or tips on how to create a fun and tasty menu for your own St. Patrick’s Day party. The menu items are inspired by ingredients from local farms and are so tasty they break the stereotype of organic food.


Beer Braised Chicken Stew with Potatoes & Onion

-4 garlic cloves, finely chopped                                                                                               -1 tablespoon smoked paprika                                                                                                 -3 tablespoons extra virgin olive oil                                                                                           -2 ½ lbs. skinless boneless chicken thighs                                                                             -1 12-ounce bottle of beer (ale or brown)                                                                               -2 bay leaves
-1 cup frozen pearl onions                                                                                                       -1 lb. red fingerling potatoes cut in half lengthwise                                                                   -1 large carrot, sliced                                                                                                               -2 tablespoons whole grain mustard                                                                                         -2 teaspoons fresh thyme, chopped                                                                                       -1-cup chicken stock                                                                                                               -1 tablespoons fresh parsley, chopped                                                                                   -1 tablespoon fresh chives, chopped                                                                                      -Salt & Pepper to taste

  • Mix together the garlic, smoked paprika and 2 tablespoons of the olive oil to form a paste. Rub all over the chicken thighs and let marinated at least an hour.
  •  Heat a large pot over medium-high heat. Add the remaining olive oil and when hot, add the chicken. Season to taste with salt and pepper. Brown the chicken on both sides.
  • Add the beer, bay leaves, onions, potatoes, mustard, thyme and chicken stock. Simmer until the chicken is cooked through and the potatoes are fork tender.
  •  Add the parsley & chives and adjust salt and pepper.                                                         Note: this dish is best made the day before to allow for the flavors to further develop.
  • Yields 6 servings


Emerald Salad with Pickled Berries, Caramelized Apples, Irish Cheese & Smoked Mustard Vinaigrette

-1 piece of sliced ginger, ½ inch thick                                                                                     -8 pink peppercorns                                                                                                                 -3 allspice berries                                                                                                                     -1 cinnamon stick                                                                                                                   -2 cloves                                                                                                                                 -1 bay leaf                                                                                                                                 -6 tablespoons sugar                                                                                                             -2 tablespoons sea salt                                                                                                             -1 ½ cups red wine vinegar                                                                                                     -1 ½ cups water                                                                                                                     -1-pint blackberries                                                                                                               -1-tablespoon butter                                                                                                                 -4 medium red- or pink-skinned lady apples (such as Pink Lady) cut in half and seeds removed                                                                                                                                   -1-teaspoon sugar                                                                                                               -1/2-cup extra-virgin olive oil                                                                                                   -3 tablespoons sherry vinegar                                                                                               -1 large shallot, minced                                                                                                           -1 teaspoon Dijon mustard                                                                                                   -3/4 teaspoon smoked paprika                                                                                           -1/4-teaspoon salt                                                                                                                 -1/4 teaspoon freshly ground pepper                                                                                     -4 cups dark green arugula                                                                                                      -¼ cup toasted pecans                                                                                                         -4 ounces Irish cheese, such as Cashel Blue

• In a saucepan, add the ginger, spices, bay leaf, sugar, salt, vinegar & water. Bring to a boil, and then reduce to simmer until the sugar has dissolved. Cool the brine. Pour over the black berries that have been placed in a large jar. Cover and refrigerate for at least 3 days, but one week is best.                                                                                                     • Cook the lady apples: in a skillet heat the butter. When hot, add the lady apples and sprinkle with the sugar.                                                                                                             • Cooked the lady apples over medium heat, turning them occasionally. Cook until softened and lightly browned.                                                                                                   • Make the dressing: Place oil, vinegar, shallot, mustard, paprika, salt and pepper in a blender; blend until well combined. You will have dressing leftover for more salads.             • Assemble the salad by tossing the arugula, apples, and pickled berries with ¼ cup of the dressing. Season with salt and pepper to taste. Add more dressing if necessary. Top with crumbled cheese and pecans.                                                                                       •Yields 4 servings

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Vegan Upside Down Shepherd’s Pie

-4 Large Sweet Potatoes, peeled & cut into 6 pieces                                                             -4 Large Russet Potatoes, peeled & cut into 6 pieces                                                             – ½ tablespoon each chopped fresh oregano, rosemary & thyme                                         -4 tablespoons extra virgin olive oil                                                                                         -1-¼ cup green or red lentils                                                                                                   -2 bay leaves                                                                                                                           -1-teaspoon onion powder
-½ teaspoon smoked paprika
-¼ teaspoon ground fennel                                                                                                   -¼ teaspoon ground cinnamon                                                                                            -½ teaspoon chili powder                                                                                                        -1 cup chopped onions                                                                                                           -1 ¼ cup sliced shiitake mushrooms                                                                                      -1 red pepper, chopped small
-1 cup chopped kale                                                                                                             -1 ¼ cup bread crumbs. We use Mary’s Gone Crackers: Just The Crumbs. They are gluten-free and have a great texture.
-Salt & Pepper to taste

  •                              Preheat oven to 375 Fahrenheit
  • Make the mashed potatoes: Place all the potatoes in a large pot and cover with cold water. Bring to a boil and cook until easily pierced with a fork. Strain the potatoes, but save 1 cup of the potato water. Put the potatoes and 1 cup of the reserved water back into the pot with the fresh herbs and 2 tablespoons of the olive oil and mash. Season with salt & pepper to taste. Set aside.
  • Cook the lentils: place lentil in a pot with enough water to cover. Add bay leaves and bring to a boil. Reduce to a simmer, add spices and partially cover. Add more water if needed during cooking. Cook until soft.
  • In a sauté pan, heat 1 tablespoon of olive oil until hot. Add the onion and sauté until translucent. Add the mushrooms and peppers and cook until the mushrooms release their liquid. Add the chopped kale and sauté until just wilted. Add in the cooked lentil, add salt and pepper and mix well. Remove from heat.
  •  Assemble: In a baking dish (we use a 9 x 13 inch dish) add the remaining 1 tablespoon of olive oil and 1 cup of the bread crumbs. Mix together then spread on the bottom of the dish. Next layer ¾ ‘s of the masked potatoes and spread evenly over the breadcrumbs. Next spoon the lentil vegetable mixture over the mashed potatoes and lightly press down to make even. Then with a scoop or spoon, scoop on the remaining potatoes, making about 12 balls. Cover the top with the remaining breadcrumbs. Cover with aluminum foil and bake for approximately 45 minutes. Remove foil and bake 15 minutes more or until browned on top.
  • Yields 8 servings. Serve with some steamed broccoli or a big salad.

#SCBDRecipe: Overnight Oats


What started as an Instagram-inspired experiment has become a breakfast ritual. I am quite literally motivated to get out of bed every morning by the knowledge that my bowl of overnight oats is waiting in the refrigerator. Breakfast is the most important meal of the day and it makes such a difference if you enjoy it to the fullest. My schedule varies on a day-to-day basis, but this one is consistent: I am busy. Thankfully I have found the solution to the struggle of not having time to cook after my morning gym session and trying to avoid the temptation of a loaded bagel.

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The best part about overnight oats is the inherent simplicity. Two ingredients are necessary: oats (I prefer whole rolled oats or steel-cut) and milk (I use almond milk). The preparation is easy: combine equal parts oats and milk, stir, and leave in the fridge overnight. While in the fridge, the oats absorb the liquid overnight and you’re left no-cook oatmeal (overnight oats, so clever!). Because I have a huge day ahead of me each morning, other ingredients have become crucial.

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For MY oats each night I use:

  • ¼ cup rolled oats
  • ¼ cup almond milk
  • 1 container (5.30z) fat-free Greek yogurt
  • ½ tablespoon chia seeds

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When I wake up in the morning, I like to stir in a tablespoon of peanut butter and top it with ¼ cup granola or cereal for some crunch, although the possibilities for toppings are endless. Flavored yogurts can also change things up. I definitely recommend trying it out and tweeting your creations to @HHRiede!

#SCBDRecipe: Brie Pastry Appetizer; a delicious and easy app


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I attended a family holiday party and the host prepared these delicious treats. It is a combination of a Mini fillo Shells, Brie, Jam, and almonds. It is very simple, but so tasty. These can be made for any get together and any time of the year. The Superbowl is a great way to introduce these, try them out for a classy and tasty food, that is delicious and a finger food!

I just bought prepackaged Mini Fillo Shell pastry, but these could be homemade too. I then added a tiny amount of Smuckers Red Raspberry Jam to the pastry. Then I added a spoonful of Brie and topped it off with a few sliced almonds. I then heated it in my toaster oven for about one minute to let the brie melt on top so it wasn’t just a chunk. That is it! These are so easy and fast to make, and they taste like it took forever to make. Try this next time you go to a party or host one yourself. They are full of different flavors. The good thing about this is you can personalize it by using different types of brie, different flavors of jam, and even different nuts! Enjoy! 

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This is what I used.


  • Mini FIllo Shells
  • Brie
  • Jam
  • Almonds

#SCBDRecipe: @CruzTequila and @TresAgaves Margaritas for National Margarita Day!


Today marks one of my very favorite days of the year, National Margarita Day. In honor of this joyous celebration, we present you with these delicious, easy to make recipes from two delicious tequila brands.

Cruz has become well known for it’s smooth tequila that’s made from the finest blue agave in the Los Angeles region. Their gold and silver tequila make an excellent addition to any cocktail including this one:


CRUZ Citrus Margarita

-2 parts Cruz Silver Tequila

-¾ parts agave nectar

-1 lime squeezed

-½ lemon squeezed

-½ orange squeezed

-1-2 parts filtered water

-A couple sprigs of mint

Shake all ingredients with ice and strain over fresh ice. Garnish with a mint sprig.

TA-Fresh Margarita-HR

Tres Agaves is another quality brand that’s famous for it’s organic cocktail mixes and quality tequila.

The Real Fresh Margarita 

They don’t call this the “real” margarita for nothing! All the ingredients used to make this delicious cocktail are all natural and as organic as it gets.

-2 parts Tres Agaves Blanco Tequila

-1 part Tres Agaves Cocktail-Ready Agave Nectar

-1 part fresh-squeezed lime juice

-Lime wheel or wedge, for garnish (optional)

Combine all ingredients in a cocktail shaker with ice. Mix ingredients, shake, pour over ice. Salt the rim or add a fresh lime wedge for garnish.

Each of these margarita recipes can be enjoyed over ice or blended, and are perfect for a girls night in!

#SCBDRecipe: Pretzel recipe from Fun Pack Foods, Homemade from a Mix and Still Delish

scbdrecipeI previously did a post on homemade pretzels, this one is a continuation. This is a pre-boxed recipe that my mom bought a few months ago from Shop-Rite. It’s a prepackaged pretzle mix kit. The kit is made by Fun Pack Foods and is called Soft Pretzel Kit. It includes: a premade pretzel mix, a yeast packet, and salt.

recipe 2 pic 1The first step, empty the yeast into a bowl and combine it with water. After doing this pour out the contents of the pretzel mix.

recipe 2 pic 2 recipe 2 pic 3 recipe 2 pic 4The yeast is the longest part of the pretzel making. The recipe said the process would be done in 45 minutes.

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After kneeding the yeast into a smooth bowl; I placed it in a bowl, covered it and put it in the dark, cool oven to rise.

recipe 2 pic 5 recipe 2 pic 6I dipped the done pretzels into the mixture of baking soda and hot water. After dipping, I placed them on a cookie sheet.

recipe 2 pic 7 recipe 2 pic 8 recipe 2 pic 9Next, I placed the cookie sheet in the oven for 10 minutes; the recipe called for longer, but they came out perfect at that amount of time.

recipe 2 pic 10Another family favorite, these pretzels were not as sweet, but tasted more like a plain pretzel. My mom’s favorite, she enjoyed them with a hot cup of tea as her evening snack.

recipe 2 pic 11This next picture is of both the ‘buttery pretzel’ and the boxed pretzel.

aa buttery n box pic

#SCBDRecipe: Sweet & Sour Shrimp Thai Noodle


Sweet & Sour Shrimp Thai Noodle

thai noodles

One evening my family had nothing for dinner, so I decided to whip together something from the freezer. I came across some frozen pre-cooked shrimp in the freezer. I grabbed that and remembered I had some fresh vegetables in the fridge, a stir fry sweet and sour sauce and these Thai Rice Noodles in my closet. So I decided to throw these together and create a dish that I am not obsessed with!


I used:

½ the bag (16 oz bag- 8 oz was used) ‘A Taste of Thai Rice Noodles: straight cut’

9 oz Precooked Shrimp cut in half

1 whole chopped Yellow Pepper

1 ½ cups cut broccoli

9 Oz Baby Carrots cut into thirds

8 tablespoons Kikkoman – Sweet and Sour Sauce

1 Tablesoon vegetable Oil

1 Tsp Oregano

1 Tsp Sesame Seeds


The first step is to follow any directions the noodles have. Mine said to soak them for 25-30 minutes in hot water. After that was done I heated the Oil with a little water in a large frying pan and cooked the raw broccoli, carrots, and yellow pepper. Once they were steamed and cooked I added the noodles and sweet and sour sauce. Once they were all heated I added the thawed shrimp, oregano, and sesame seeds. You can add more or less for taste of anything, and if it starts to get dry or stick to the pan add some more oil to the mix. I kept mixing it to be sure the sweet and sour sauce was mixed on everything. Feel free to add different vegetables, or like I did just add what you have in your fridge. Enjoy.

This is such an easy thing to make and so delicious, my whole family loved it! The calories are not bad either! I approximated that this dish served a very big helping for up to 6 people. So the calories per serving if split among 6 people (with these specific ingredients) is about 300 calories per serving (42 carbs, 3 g fat, 12 g protein, and 274 sodium)

#SCBDRecipe: Party Approved Taco Dip

Tacos, taco salad, taco dip.. I can’t really get enough taco anything, ever. And, it this is the perfect delicious, quick and easy recipe!
While eating the dip though I did realize cilantro would have been the perfect addition. Next time!

Ingredients: {all to your own taste}
Meat – I used ground beef
Refried black beans
Sour cream
Mexican cheese
Red Onion
Green Onion
Tortilla chips

1. Cook meat thoroughly and warm up refried beans.
2. While meat and beans are cooking you can chop up your veggies.
3. Spread sour cream (I do this pretty lightly) on the plate you will be serving from.
4. Spread meat on top of sour cream.
5. Spread refried beans on top of meat. (This was a little tricky so you might find a better layer for the beans to go.)
6. Sprinkle lettuce and then cheese to create your next two layers.
7. Sprinkle tomato, red and green onions and jalapenos over the lettuce and cheese.
8. Dig in and enjoy!

#SCBDRecipe: BLT with Fried Eggs

scbdrecipeBacon, lettuce, tomato. BLTs. Fast, easy, little clean-up involved and, the best part: so tasty. What’s not to love?! 

Honestly, I am not the biggest fan of tomato so I like to experiment with other toppings to add to a BLT sandwich. These add-ons include sun-dried tomato spread, cheese (various types) and fried eggs. All delicious!

This BLT included toasted bread, the B, the L, the T, cheddar cheese and fried egg. Even though I am sure there is no instruction needed for this “recipe” I will explain quickly below how to put this tasty creation together.


1. Cook your bacon. Thick-cut peppered bacon is my bacon of choice. (I bake it in the oven at 350º for about 17-20 min. Place on a cookie sheet covered in tin foil for super easy clean-up.)

2. While bacon is cooking, fried up your egg the way you like. (I like over-medium.) Add salt and pepper to taste.

3. You can also slice your tomato, cheese and lettuce during this time as well.

4. When the bacon is just about done, start toasting your bread. This way everything will still be warm while you are building your sandwich.

5. Build your sandwich the the bacon, lettuce, tomato, cheese and fried egg.

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