Roasted petite red potatoes with parsley and chives are a quick and delicious side. Pair these tasty gourmet spuds with your favorite roast or BBQ meats. The roasted red petite potatoes pictured here are served with buttermilk marinated roast chicken and peas. Roasted petite potatoes make a delicious side dish Petite red potatoes offer a light tender skin and creamy flesh. They come pre-washed and packaged in 1 lb bags. There is no need to peel them. I love the flavor of these little red potatoes. Freshen them up with a flavor burst of fresh Italian parsley and garden chives. Fresh Italian parsley and chives freshen up these little potatoes Chives and Italian parsley are in full bloom here in my little backyard garden. These are some of the easiest and most versatile herbs to grow. They thrive on morning sun and grow simply in garden pots on the patio. Chives are also a perennial. They will come back year after year. The little purple flowers pictured above with the potatoes are edible and are from the chive plant. Grab your scissors and snip away just enough for your salads or these tasty roasted potatoes. How to roast petite potatoes In addition to fresh Italian parsley and chives, I season the potatoes with fine Mediterranean sea salt, garlic powder, onion powder and ground pepper. They are tossed in extra virgin olive oil and baked for 30 minutes or until fork tender. There is no need to peel petite red potatoes. Simply toss them in the seasonings and bake. Using a high quality salt will make all the difference in flavor for any roasted vegetable. Don’t use regular table salt as an alternative. Table salt is meant to be used “on the table” as an extra hit of salt if needed. The final step for infusing fresh flavor is to add the fresh herbs, a drizzle of extra virgin olive oil and sea salt right before serving. Please excuse the well loved roasting pan below. I’ve been told it’s a sign of a busy kitchen and good home cook. Bake in the oven for 30 minutes Use left over roasted petite potatoes in salads If you’re lucky enough to a left over roasted petite potatoes, they are pretty darn good cold too. I usually have several left over when I serve these to my family of four. Toss the potatoes into a fresh garden salad. You’ll love the texture and flavor they bring to a salad full of fresh vegetables. They pair particularly well with blanched french green beans and will compliment Italian or Ranch dressings. Light fresh flavor with creamy flesh and tender skin I hope you enjoy this recipe for roasted petite potatoes with parsley and chives. It’s an easy side dish for any day of the week. Leave me a comment below. I love hearing from you. Happy cooking, Michelle Roasted petite potatoes with parsley and chives Serves 6 Prep 5 mins Cook 30 mins Roasted petite red potatoes with parsley and chives are a quick and delicious side. Pair these tasty gourmet spuds with your favorite roast or BBQ meats. 1 lb 8 oz bag petite red gourmet potatoes Extra virgin olive oil 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 tsp fine Mediterranean sea salt Fresh ground pepper to taste 1 tablespoon fresh Italian parsley, diced 1 tablespoon fresh chives, diced Preheat the oven to 400 F. Add the potatoes to a medium to large mixing bowl. Add 1 tablespoon of extra virgin olive oil, garlic powder, onion powder, sea salt and fresh ground pepper to taste. Toss to coat the potatoes. Transfer the potatoes to a large rimmed baking sheet. Scrape out any left over seasoning in the bowl with a spoon and drizzle over the potatoes. Bake in the oven for 30 minutes or until fork tender. Top the roasted potatoes with the fresh parsley and chives. Drizzle a scant amount of extra virgin olive oil over top of the potatoes. Season with an additional scant pinch of sea salt and serve hot. #chives #potatoes

This gluten free version of the middle Eastern tabbouleh salad is full of fresh herbs and flavor. Quinoa tabbouleh salad makes for a delicious side dish or as a base for a heartier vegetarian meal. The classic dressing of extra virgin olive oil and lemon pairs well with seared tofu or hearty grilled vegetables like mushrooms and cauliflower. Fresh and flavorful quinoa tabbouleh salad Traditionally, tabbouleh is made with bulgur wheat, a small grain rich in fiber. If you have gluten sensitivities, you can enjoy tabbouleh salad made with quinoa. Fresh mint and Italian parsley brighten and give this quinoa tabbouleh salad a flavor burst. An easy plant based salad Cooking quinoa is very easy. It’s very similar to making rice on the stove top. Rinse the quinoa in cold water over a fine-meshed strainer. Follow the instructions for cooking it. Once it’s cooked, remove it from the heat and let it sit covered for several minutes before fluffing it up with a fork. Allow the quinoa to cool before adding in the other salad ingredients. It can be served at room temperature or cold. I used Simple Truth Organic whole grain white quinoa which you should be able to find in your local Northwest grocery store. What you’ll need for quinoa tabbouleh salad Quinoa Tomatoes Red bell pepper Fresh Italian parsley Fresh mint Shallot or red onion Scallions Extra virgin olive oil Lemon Sea salt and fresh ground pepper Quinoa is a delicious gluten free grain The best part about this quinoa tabbouleh salad is it works for dinner or lunch. I’ve served it as a side dish to accompany fresh grilled fish for dinner. And used left overs for many lunches the following days. Quinoa tabbouleh salad is also a wonderful dish to serve on a buffet. This summer salad ticks the gluten free, vegan and vegetarian dietary boxes. It’s also a heart healthy Mediterranean diet dish. I hope you enjoy this quinoa tabbouleh salad. It’s fresh flavor is a perfect salad for summer. Happy cooking, Michelle Quinoa tabbouleh salad Serves 4 Prep 20 mins Cook 20 mins This gluten free version of the middle Eastern tabbouleh salad is full of fresh herbs and flavor. Quinoa tabbouleh salad makes for a delicious side dish or as a base for a heartier vegetarian meal. 1 cup quinoa 3/4 cup tomatoes, diced and seeds removed 1 red bell pepper, diced 3 tablespoons Italian parsley, finely chopped 3 tablespoons fresh mint, finely chopped 3 tablespoons to 1/4 cup shallots, finely chopped 4 scallions, finely sliced 6 tablespoons extra virgin olive oil juice of a large lemon 1 teaspoon fine sea salt Fresh ground pepper to taste Rinse 1 cup of quinoa with cold water in a fine-meshed strainer until the water appears to run clear. Use a 1 1/2 quart saucepan. Add the quinoa and 2 cups of water to the saucepan. Bring it to a boil, then reduce the heat to simmer covered for 15-20 minutes or until the water is absorbed. Remove the pan from the heat. Keep the quinoa covered and let it sit for a few more minutes before fluffing the quinoa with a fork. Transfer the cooked quinoa to a glass bowl and let it cool. Next, add the tomatoes, bell pepper, parsley, mint, shallots, scallions and toss. Whisk together the extra virgin olive oil and lemon juice in a bowl. Add it to the tabbouleh salad. Season with the sea salt and ground pepper and toss to incorporate everything. Taste and adjust the seasoning to your liking. Serve immediately or chill and serve later. #quinoa #tabbouleh

Classic French dressing is the perfect all purpose dressing for summer garden salads. Classic French dressing adds just the right tangy and creamy flavor to salad greens and fresh vegetables. This is a great time of year to enjoy a wide variety of local salad greens. Classic French dressing is a flavor burst for your garden salads Classic French dressing consists of extra virgin olive oil, Dijon mustard, an acid (usually in the form of lemon juice but also can include red wine vinegar or white wine vinegar) and fresh herbs. Fresh herbs recommended include tarragon, oregano and thyme. While you can change it up and select the herbs and vinegar to your preferred taste, I follow the recipe I learned in culinary classes. Did you think French dressing should be orange? Don’t be fooled by that orange stuff in the grocery store. It’s not real French dressing. This is! Combine everything in a mixing bowl and whisk French dressing formula Did you know there is a basic formula to follow when you make your own dressing? I learned this formula for French dressing in culinary classes. This recipe yields 1/2 cup of dressing. It is a perfect amount for several salads. You can store fresh dressing in a jar in the fridge for several days. When you are ready to use it, simply take it out of the fridge and allow it to come to room temperature before shaking it up to emulsify it before use. The basic formula for 1/2 cup of fresh homemade dressing is 6:2. This means six tablespoons of extra virgin olive oil to two tablespoons of acid (lemon juice or vinegar). Then additional flavorings are added, such as Dijon mustard, fresh herbs and of course salt and pepper. Easy right?! It’s one of the most versatile and delicious homemade dressings to have on hand. How to make classic French dressing It’s easy. Add all the ingredients into a medium sized mixing bowl and whisk it up. Store the dressing in a glass container or jar. Yes, you need to re-emulsify the dressing before use again, but you can rest easy knowing that your homemade dressing is free of nasty preservatives and chemicals known to bother sensitive stomachs. Fresh home grown lettuce greens What you’ll need to make classic French dressing Extra virgin olive oil (use a good quality) Lemon juice Dijon mustard 1/2 tablespoon fresh oregano 1/2 tablespoon fresh thyme Generous pinch fine sea salt and ground pepper Oregano growing in the garden Fresh herbs Fresh herbs are the best. Finely dice the herbs. I love the combination of fresh oregano and thyme. It’s a Mediterranean classic. By the way, oregano and thyme grow very easily in our moderate Northwest climate. These pictures here of the herbs are from my garden. They are beautiful fragrant plants that attract bees to the border garden. I love them. Thyme growing in the garden In a pinch you can use dried herbs. Dried herbs can be quite potent, so use less dry than fresh. If I am using a dried herb mix, I usually only use one teaspoon. Have you had fresh homemade French dressing before? I’d love to hear your thoughts below in the comments. Happy cooking, Michelle Classic French Dressing Serves 6 Prep 15 Cook 0 Classic French dressing is the perfect all purpose dressing for summer garden salads. Classic French dressing adds just the right tangy and creamy flavor to salad greens and fresh vegetables. 6 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1/2 tablespoon fresh thyme, finely chopped 1/2 tablespoon fresh oregano, finely chopped 1 teaspoon fine sea salt Fresh ground pepper to taste Combine all the ingredients in a medium sized mixing bowl. Whisk until it is emulsified. Season to taste. The dressing can be stored in an airtight glass container (such as a jar) for several days in the refrigerator. Remove from the fridge and bring to room temperature before use. Shake or whisk to re-emulsify. #Frenchdressing

With just a few fresh vegetables you can make this easy and flavorful vegan summer vegetable pasta dish in less than 30 minutes. Choose your favorite pasta. Regular or gluten free spaghetti, penne or farfalle are all perfect for this dish. Heart healthy and comforting summer vegetable pasta Heart healthy Mediterranean diet This vegan summer vegetable pasta dish ticks many of the diet boxes. It is hearty healthy and Mediterranean in style. I’d consider it light vegan comfort food. It’s incredibly flavorful because of the fresh in season vegetables. Having a mix of naturally sweet and savory vegetables in this pasta dish is incredibly satisfying. Fresh ingredients for vegan summer vegetable pasta Fresh from the garden Zucchinis, mushrooms, arugula, cherry tomatoes and basil are featured here in this fresh vegan summer vegetable pasta. The mix of earthy and naturally sweet vegetables balance out the flavors in the dish. Arugula is a peppery leafy green also known as “rocket lettuce.” It adds color and texture to the dish. It is added right at the end of cooking and becomes wilted. Spinach or kale can be easily substituted. Easy to prepare If you are new to eating vegan or vegetarian, this is a great dish to start with. It’s so easy to prepare. The vegetables are sauteed and then combined with your favorite pasta. I like keeping sauteed veggies chunky allowing the natural juices and olive oil serve as the “sauce.” Finish the pasta in the veggies to allow for it to absorb additional flavor. I top the pasta with a little extra virgin olive oil, lemon and vegan Parmesan cheese (or nutritional yeast) and fresh basil. Adding al dente cooked spagetti Vegan Parmesan cheese or nutritional yeast can be substituted in pasta dishes for regular Parmesan cheese. I can’t skip this step because I love the salty cheesy flavor. Vegan Parmesan cheese can be purchased at the grocery store. It is usually a mix of cashews, nutritional yeast and seasonings. Make vegan summer vegetable pasta in less than 30 minutes Light, healthy and easy to make you’ll love this summer vegetable pasta dish. Spend less time in the kitchen and more time outside enjoying our short beautiful summer. Happy cooking, Michelle Vegan summer vegetable pasta Serves 6 Prep 10 mins Cook 20 mins With just a few fresh summer vegetables you can make this easy and flavorful vegan pasta dish in less than 30 minutes. 1 lb spaghetti or other pasta Extra virgin olive oil 2 tablespoons shallots, diced 8 oz mushrooms, sliced 10 oz cherry tomatoes, cut in half 2 medium zucchini, sliced and quartered 2 cloves of garlic, crushed Handful baby arugula leaves Juice of half a lemon Fine sea salt Fresh ground pepper Handful basil leaves, torn Nutritional yeast or Vegan Parmesan cheese Italian parsley, garnish (optional) Cook the pasta according to the directions on the box just shy of 2 to 3 minutes of the cooking time. The pasta should be “al dente” and will be finished off in the vegetable sauce. Use a large deep skillet. On medium high heat, add a tablespoon of extra virgin olive oil to the pan. Sauté the shallots and mushrooms until they begin to sweat. Add in the cherry tomatoes, zucchini and garlic. Season the vegetables with a generous pinch of fine sea salt and fresh ground pepper. Continue sauteing the vegetables until they begin to soften Drain and add the cooked pasta to the pan coating it with the vegetable sauce. Cook for another two minutes. Add the arugula. Turn off the heat. Finish the pasta with another tablespoon of extra virgin olive oil, basil leaves, lemon juice and nutritional yeast or vegan Parmesan. Garnish with Italian parsley if desired and serve immediately. #mushrooms #spahetti #tomatoes #zucchini

How to make your own gluten free pancake mix for light and fluffy gluten free pancakes. I’ve tested out quite a few gluten free pancake mixes. This homemade gluten free pancake mix is incredibly easy to make and (I think) tastes better than store bought mix. I prefer gluten free pancakes in the mornings because they are easier to digest and don’t drain my energy. If you are embarking on a gluten free diet, you may really miss your pancakes. Don’t worry! You will love these easy to make gluten free pancakes. You can find all the ingredients for this gluten free pancake mix in your local grocery store or online. I’ll provide product recommendations (affiliate links) below. How to make gluten free pancake mix Not all gluten free flours are created equal. That’s why a blend of gluten free flours works best for a pancake mix. With this blend of flours, you’ll get light and airy pancakes. To make the mix, simply whisk all the dry ingredients in the recipe in a large mixing bowl. Whisk it well. Store the mix until you are ready to make the pancakes. Once you have the mix, making the gluten free pancakes is easy. They are prepared in the traditional way you are used to with one part mix, a large egg, vegetable oil, milk and a touch of vanilla (optional). No fuss gluten free pancakes just the way you like them. Why make your own gluten free pancake mix? The answer to this question is quite simple. Cost savings. Store bought gluten free pancake mixes are expensive. There is an initial investment in the gluten free flours necessary for this pancake mix. However, you will yield far more pancakes in the long run. And you may already have many of these gluten free flours around if you are diving into gluten free baking. There are many easy and delicious baked goods you can make with gluten free flours. Here are a few of my favorites: Gluten free corn bread Rich gluten free brownies Make up a batch of gluten free pancake mix and store it in an air tight container in the pantry. You can also use a simple gallon sized zip lock bag for storage. Product recommendations for gluten free pancake mix This post contains affiliate links. #ad Bob’s Red Mill Organic Brown Rice Flour Bob’s Red Mill Gluten Free White Rice Flour, Blue Diamond Almond Flour, Gluten Free Bob’s Red Mill Organic Medium Grind Cornmeal Bob’s Red Mill Gluten Free Xanthan Gum Bob’s Red Mill, Potato Starch I hope you enjoy your gluten free pancakes! They are simply delicious! You’ll find the recipe card below for printing. Happy cooking, Michelle Gluten free pancake mix Prep time 15 minutes Ingredients Pancake mix 1 cup brown rice flour 1 cup white rice flour 1 cup almond flour 1/4 cup yellow cornmeal 1/2 cup potato starch 3/4 teaspoon xanthan gum 1 heaping teaspoon salt 1 tablespoon baking powder 1/2 tablespoon baking soda 1/4 cup granulated sugar Wet ingredients to make a batch of pancakes 1 large egg 1 tablespoon vegetable oil 1 to 1 1/4 cup milk 1 teaspoon vanilla (optional) Directions Making the pancake mix Whisk together all the dry ingredients above in a large mixing bowl. Store in an airtight container until you are ready to make pancakes. Then follow the remaining instructions. How to make gluten free pancakes Measure 1 cup of the pancake mix above into a large mixing bowl. In a separate medium sized bowl, combine 1 large egg, 1 tablespoon vegetable oil, 1 to 1 1/4 cup milk, 1 teaspoon vanilla (optional). Add the wet ingredients to the dry mix. The batter should be fairly thick. Some lumps are okay. Allow the batter to sit for a few minutes. Heat a large non-stick skillet or griddle over medium heat. Lightly oil the skillet with a small amount of vegetable oil or Pam baking spray. Spoon batter onto the skillet for each round pancake (about 1/4 cup per pancake). Cook for approximately two minutes. The pancake should bubble slightly. Use a spatula to flip each pancake over. They should be golden brown. Continue cooking on the other side for another two minutes or so or until golden brown. Transfer to a platter. Pancakes can be held warm in a 200 F oven. Serve with your favorite pancake toppings such as maple syrup or fruit. Substitutions: Melted butter or melted coconut oil can be used in place of vegetable oil. Non-dairy unflavored milk or buttermilk can be used in place of regular milk. #glutenfreepancakes

Spice and citrus flavors compliment these orange marinated salmon tacos served with Baja-slaw and guacamole. We love tacos because they are so versatile. This orange marinated salmon taco is a family favorite. Orange marinated salmon tacos are a family favorite Orange marinated salmon tacos are easy to prepare. They taste great when served with a classic Baja slaw. Orange is a great citrus flavor that pairs well with salmon. Our favorite kind of salmon to use is Pacific sockeye salmon. But you can use any kind of salmon you prefer. For tacos, you will need to remove the skin and any visible bones as well as cut the salmon into 2 – 3 inch pieces. Serve these orange marinated salmon tacos with traditional corn tortillas or street taco soft flour tortillas. Orange is a great flavor with salmon What you’ll need Juice of 1 naval orange 2 tsp ground cumin 1/2 tsp ancho chili powder 2 pinches fine sea salt 1 – 1 1/2 lbs salmon, skinless and sliced into approx. 2” x 3” pieces flour for dusting 3 tbsp vegetable oil tortillas warmed Optional sides: Baja slaw, cilantro, guacamole, lime wedges The first step to preparing the orange marinated salmon tacos is to prepare the marinade. Add the salmon, cover with plastic wrap and place it in the fridge for several hours or preferably overnight. Marinating the salmon The next step involves frying the fish. I usually allow the salmon pieces to sit on a paper towel lined dinner plate before dipping each piece in flour. This allows excess liquid to wick away from the salmon. Next, dust each piece of salmon into the seasoned flour mixture. Dusting the salmon with flour Next, heat the oil in a large skillet. The amount of time to fry each piece will depend on the thickness of each slice. A general rule of thumb is approximately 2 to 4 minutes per side until they are browned and crisp on the edges. Frying up the salmon Finally, I transfer the cooked salmon pieces to another dinner plate lined with paper towel to allow any excess oil to be soaked up. Layer the tortillas with a piece of orange marinated salmon, Baja slaw and any other toppings you like. Guacamole is a favorite of ours and I often serve jalapeno slices on the side for those of us that like spice. Cilantro and lime wedges are a great accompaniment. I hope you enjoy this recipe. You’ll find the recipe card below for printing. Please leave me a comment. Happy cooking, Michelle Orange marinated salmon tacos Spice and citrus flavors compliment these orange marinated salmon tacos served with Baja-slaw and guacamole. It’s a family favorite. Serves 4 Prep time 8 hours Cook time 15 mins Ingredients 1 juice of a naval orange 2 tsp ground cumin 1/2 tsp ancho chili powder 2 pinches fine sea salt 1 – 1 1/2 lbs salmon skinless and sliced into approx. 2″ x 3″ pieces flour for dusting 3 tbsp vegetable oil tortillas, warmed Baja slaw, optional topping cilantro, optional topping guacamole, optional topping lime wedges, optional topping Instructions Combine orange juice, cumin, chili powder and 1 pinch of salt in a large shallow dish. Add the salmon and toss to coat evenly. Cover with plastic wrap and marinate in the fridge for several hours (preferably overnight). Layer paper towel on a dinner plate. Remove the salmon to the plate allowing the paper towel to soak up excess liquid. Layer flour for dusting on another dinner plate. Add 1 pinch of salt to the flour and mix. Dip each piece of salmon in the seasoned flour on all sides. Heat the oil in a skillet on high heat. Fry the salmon for 2-4 minutes per side until browned and crisp on the edges. Transfer the cooked salmon to paper towel lined dinner plate to drain. To serve, arrange fish in the middle of warm tortilla topped with Baja slaw, guacamole, cilantro and lime optional. #orange #salmon #tacos

This is the best fluffy gluten free waffles recipe you’ll ever try. Fluffy gluten free waffles are delicious and easy to make. Add seasonal spices to make them festive and flavorful such as cinnamon or pumpkin pie spice. The best fluffy gluten free waffles Gluten free baking is always a challenge. Gluten free flours have improved greatly over the years making one to one substitutions far more attractive to the average baker. For this recipe I recommend the following flour mixes for the best flavor and texture. King Arthur all-purpose gluten free flour (multi-purpose flour) Namaste gluten free perfect flour blend A delicious gluten free breakfast How to achieve fluffy gluten free waffles Before you begin this recipe make sure you read through all the steps and directions. A key step to achieve fluffiness and great texture in the waffles is to separate the eggs and whip the egg whites into a stiff peak . This is a step many bakers will want to skip. But I ensure you, it is what will take your average gluten free waffle to a new level. You may not even notice a difference between gluten free and regular waffles in terms of flavor and texture. You will need a whisk (or a hand-held electric mixer) and a large mixing bowl to whip up the egg whites separately. Fluffy gluten free waffle batter We love waffles in our house. They make a great weekend brunch item. If you’d like to freeze the waffles you can. Allow them to cool completely, then store in an air-tight zip lock bag and freeze. My favorite way to serve these fluffy gluten free waffles is simply with maple syrup and butter, but fresh homemade blue berry sauce is also delicious. What you’ll need mixing bowls (2 large and 3 small) rubber spatula whisk or electric hand-held mixer waffle iron 1 1/2 cups all-purpose gluten free flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine sea salt 1 tbsp granulated sugar 1 tbsp neutral oil or melted butter 3/4 cup milk 4 large eggs, separate the yolks from the whites (set aside both for the recipe) 1 tsp vanilla extract optional seasonal spices (1 tsp cinnamon or 1 tsp pumpkin pie spice) Instructions Pre-heat the waffle iron. In a large mixing bowl, combine all the dry ingredients (flour, baking powder, baking soda, salt, sugar and optional spices). Lightly whisk the ingredients together. In a small mixing bowl, mix together the milk, oil (or melted butter), vanilla extract and egg yolks. In a separate large mixing bowl, whisk the egg whites. Whisk (or use a hand-held mixer) until stiff peaks form. (It almost resembles whipped cream topping at this point). Add the wet ingredients from the small mixing bowl (milk, oil, vanilla, egg yolks) to the dry ingredients. Blend together with a rubber spatula. Finally, slowly fold in the egg whites into the batter. Slowly incorporate the egg whites so the batter remains light and fluffy. Spray the waffle iron with non-stick cooking spray. Follow the waffle iron cooking instructions and cook about 3 minutes per side. (Usually about 3/4 cup of batter per waffle). Each waffle iron varies a little. Serve hot. Fluffy gluten free waffle stack I hope you enjoy these fluffy gluten free waffles as much as we do! Leave me a comment. Scroll down for the recipe card if you’d like to print out the recipe. Happy cooking, Michelle Fluffy gluten free waffles This is the best fluffy gluten free waffles recipe you’ll ever try. Fluffy gluten free waffles are delicious and easy to make. Prep Time 20 mins Cook Time 7 mins Total Time 27 mins Course: Breakfast Cuisine: American Keyword: waffles Servings: 4 people Author: Michelle Ingredients 1 1/2 cups all-purpose gluten free flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine sea salt 1 tbsp granulated sugar 1 tbsp neutral oil or melted butter 3/4 cup milk 4 large eggs separate the yolks from the whites (set aside both for the recipe) 1 tsp vanilla extract optional seasonal spices (1 tsp cinnamon or 1 tsp pumpkin pie spice) Instructions Pre-heat the waffle iron. In a large mixing bowl, combine all the dry ingredients (flour, baking powder, baking soda, salt, sugar and optional spices). Lightly whisk the ingredients together. In a small mixing bowl, mix together the milk, oil (or melted butter), vanilla extract and egg yolks. In a separate large mixing bowl, whisk the egg whites. Whisk (or use a hand-held mixer) until stiff peaks form. (It almost resembles whipped cream topping at this point). Add the wet ingredients from the small mixing bowl (milk, oil, vanilla, egg yolks) to the dry ingredients. Blend together with a rubber spatula. Finally, slowly fold in the egg whites into the batter. Slowly incorporate the egg whites so the batter remains light and fluffy. Spray the waffle iron with non-stick cooking spray. Follow the waffle iron cooking instructions and cook about 3 minutes per side. (Usually about 3/4 cup of batter per waffle). Each waffle iron varies a little. Serve hot. Notes Equipment you’ll use: mixing bowls (2 large and 3 small), rubber spatula, whisk or electric hand-held mixer. Waffle iron. #waffles

Chicken and harvest apple wraps incorporate the spicy flavors of fall in a healthy wrap. Chicken and harvest apple wraps are flavored with a harvest apple vinaigrette with a hint of cinnamon. These wraps make a delicious lunch or an easy week night meal when served with a delicious fall soup like butternut squash with ginger and nutmeg or 10-minute tomato soup . Chicken and harvest apple wraps I love wraps and I love a classic chicken salad sandwich or wrap. These chicken and harvest apple wraps are a twist on that classic chicken salad without the heavy calorie laden mayo. The light apple vinaigrette with a hint of cinnamon is a delicious dressing for any fall salad. It pairs deliciously with cooked chicken, veggies, Craisins, sliced almonds and green apple. I found this harvest apple vinaigrette by Private Collection at my local QFC (Kroger stores). Harvest apple vinaigrette This harvest apple vinaigrette was a great fall find. I’ve enjoyed it on green salads dressed up with fall flavors like pears, apples, dried cranberries and spicy pecans. I like serving a small portion on the side with the wraps for dipping. Chicken and harvest apple salad What you’ll need To make this chicken and harvest apple wrap you’ll need the following ingredients: 2 cups cooked chicken, cubed 1 small green apple, chopped 1/4 cup Craisins or dried cranberries 1/4 cup sliced almonds or walnuts 2 cups classic coleslaw mix (plain green cabbage and carrots shredded) 1 large rib of celery, chopped 1 tbsp sweet onion, diced 3 tbsp harvest apple vinaigrette by Private Collection salt and pepper to taste burrito sized flour tortillas or wraps of your choice Wraps are a great way to use up any left over chicken. You can use a couple of grilled chicken breasts seasoned simply with salt and pepper or one of my all time favorites ~ left over rotisserie chicken. Since the amount of seasoning and salt will vary depending on the kind of chicken you are using, once you combine all the ingredients into a bowl and dress it up taste it. Adjust the seasoning as necessary. You may need a little more salt and pepper or dressing as you prefer. Making chicken and harvest apple wraps Directions Making the wraps is very easy. Use a burrito sized flour tortilla or your favorite kind of wrap. Spoon out a 1/4 of the chicken and harvest apple salad in the middle of the tortilla. I simply fold in two opposite sides and begin to roll the wrap up. Tuck in the ends of the wrap. Slice it in half and serve. Serve with a green salad and extra dressing on the side. Combine all the ingredients into a large salad bowl. Toss with 3 tbsp of harvest apple vinaigrette. Taste and then adjust the salt, pepper and additional vinaigrette as needed. Lay out one fourth portion in the middle of a flour tortilla. Fold in two sides of the wrap and begin rolling. Tuck in the ends of the wrap. Slice the wrap in half and serve with extra dressing on the side for dipping. Repeat the process for the other three wraps. Chicken and harvest apple wraps make a delicious lunch I use a classic coleslaw mix of cabbage and carrots in this wrap for the veggies. If you don’t like cabbage no worries. You can substitute this veggie mix with mixed salad greens of your choice. It will still taste great. I love a little extra crunch from the sweet tart apple and celery. The dried cranberries add a burst of sweetness and texture as well. It is all married together with the warm notes of cinnamon in the harvest apple vinaigrette. I hope you enjoy this recipe. Please leave me a comment below if you tried it. Happy cooking, Michelle Chicken and harvest apple wraps Chicken and harvest apple wraps are flavored with a harvest apple vinaigrette with a hint of cinnamon. Prep Time 10 mins Cook Time 5 mins Total Time 15 mins Course: Lunch Cuisine: American Keyword: apple, chicken, wrap Servings: 4 people Ingredients 2 cups cooked chicken cubed 1 small green apple chopped 1/4 cup Craisins or dried cranberries 1/4 cup sliced almonds or walnuts 2 cups classic coleslaw mix (plain green cabbage and carrots shredded) 1 large rib of celery chopped 1 tbsp sweet onion diced 3 tbsp harvest apple vinaigrette by Private Collection salt and pepper to taste burrito sized flour tortillas or wraps of your choice Instructions Combine all the ingredients (except wraps) into a large salad bowl. Toss with 3 tbsp of harvest apple vinaigrette. Taste and then adjust the salt, pepper and additional vinaigrette as needed. Lay out one fourth portion in the middle of a flour tortilla. Fold in two sides of the wrap and begin rolling. Tuck in the ends of the wrap. Slice the wrap in half and serve with extra dressing on the side for dipping. Repeat the process for the other three wraps. Notes Harvest apple vinaigrette with a hint of cinnamon is by Private Collection and available at Kroger stores. #apple #chicken

Michelle’s baked home fries are crispy potatoes baked in the oven in extra virgin olive oil and a mix of spices. I serve these crispy little potatoes with steak for dinner or eggs for breakfast. My favorite condiment to serve them with is HP sauce or garlic mayo. Heart healthy baked home fries Michelle’s baked home fries are a quick and easy potato side dish. These tasty potato morsels are versatile and reheat very well. So, if you have left-overs, there are many ways to use them up. You can even pop them into a veggie frittata like this healthy Mediterranean vegetable frittata . Yukon gold potatoes cut into wedges I prefer to use Yukon gold or red potatoes and leave the skins on for this recipe. I prefer the texture, flavor and the way the potatoes crisp up with the skins left on. That being said, if you don’t like potato skins, there is no reason why you can’t still prepare this recipe exactly the same, just without the skins. Spices used in Michelle’s baked home fries I select a good quality mild extra virgin olive oil for roasting these baked home fries. Extra virgin olive oil is a heart healthy choice and offers a nice mild flavor that compliments the herbs and spices. Michelle’s baked home fries are seasoned with a mix of spices including fine Mediterranean sea salt, dried parsley, onion powder, garlic powder, paprika and black pepper. I recommend finishing the baked home fries with fresh chopped scallions for an extra boost of fresh flavor and texture. Baked home fries served with HP sauce Are you familiar with HP sauce? It’s the famous House of Parliament sauce. It has a little spicy kick and isn’t quite ketchup nor quite BBQ sauce. It falls somewhere more along the lines of steak sauce. I love it with these baked home fries or a nice grilled steak. You’ll find it either in the international section or the condiment section of your local grocery store if you are shopping in Washington. I don’t usually talk much about the past in my recipe blog, but my baked home fries are inspired by a café I used to frequent when I was a young adult in Canada. It was across the street from the police station where I worked one summer and everyone could not get enough of their home fries. They used to serve them piping hot, with the chopped scallions and HP sauce on the side. I’m pretty sure they deep fried their home fries as most restaurants would. So, these are a slightly healthier version. A great memory. Baked home fries on a large jelly roll pan In the instructions below you’ll notice I start off at a slightly lower temperature for most of the bake. The reason for this is because olive oil is a delicate oil. It burns quickly at high temperatures and can leave a bitter flavor behind. I bump up the temperature of the oven for the last 10 minutes of the total bake time to get more of the crispy edges once the potatoes are mostly cooked all the way through. What you’ll need 2 lbs Yukon gold or red potatoes, skins on cut into small wedges 1 generous tsp fine sea salt 1 tsp dried parsley ¼ tsp onion powder ¼ tsp garlic powder ¼ tsp paprika ¼ tsp freshly ground black pepper 2 tbsp extra virgin olive oil 1 scallion, chopped Versatile and delicious baked home fries If you’re in the mood for some crispy potatoes, give Michelle’s baked home fries a try. I think you’ll like them. This is also a great base recipe that you can change up and make your own. Happy cooking, Michelle Michelle’s baked home fries Michelle’s baked home fries are crispy potatoes baked in the oven in extra virgin olive oil and a mix of spices. Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Course: Side Dish Cuisine: American Keyword: fries, potatoes Servings: 6 people Author: Michelle Ingredients 2 lbs Yukon gold or red potatoes skins on, cut into small wedges 1 tsp fine sea salt generous tsp 1 tsp dried parsley 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp paprika 1/4 tsp fresh ground black pepper 2 tbsp extra virgin olive oil 1 scallion chopped Instructions Preheat the oven to 375 F Wash the potatoes removing any eyes or blemishes. Leave the skins on. Cut them into bite sized wedges. Place the potatoes in a large mixing bowl. Combine the seasonings in a small bowl (salt, parsley, onion and garlic powders, paprika and pepper). Add 2 tbsp extra virgin olive oil on the potatoes. Add the seasonings and mix until the potatoes are thoroughly coated. Transfer the potatoes to a large jelly roll pan. Spread them out evenly. The potatoes should bake for 40 minutes total. Bake them for 30 minutes at 375 F and 400 F for the last 10 minutes of the bake time. Move the potatoes around with a metal spatula at least twice during this time. Garnish with the chopped scallion and serve. Reheat any left overs in the oven or in a non-stick frying pan. Notes #homefries #potatoes

Crab and shrimp make a great pair in these tasty crab and shrimp salad wraps. I use fresh cooked Dungeness crab and cooked and peeled salad shrimp in this recipe. But you can use other kinds of crab as well. Crab and shrimp salad wraps make a delicious lunch. Crab and shrimp are a great combo in this wrap The crab should be cooked and picked over of any shells. If your crab was previously frozen let it completely thaw and gently press out any excess moisture with a paper towel. You don’t want a mushy wet crab and shrimp salad. Crab and shrimp ingredients These crab and shrimp salad wraps have simple yet flavorful ingredients that enhance the flavor of the crab and shrimp. I use fresh parsley, chives, lemon, salt, pepper and a dash of cayenne pepper for seasonings. If you like your crab and shrimp with more kick, you can always add a 1/2 tsp of Old Bay Seasoning as well. My kids don’t like them too spicy. But feel free to add in your favorite spice. Catch of the day ~ Dungeness crab In the summer months we spend afternoons out on the Puget Sound catching Dungeness crab. There is nothing better than fresh caught cooked crab, especially with melted garlic butter for dipping. We often have extra crab meat left over. We portion out the crab meat and freeze it for other recipes like these tasty crab and shrimp salad wraps. Crab and shrimp salad filling The crab and shrimp salad wrap filling is super delicious on it’s own as well on top of a fresh garden salad. There is more than one way to enjoy a crab and shrimp salad. Crab and shrimp salad wraps Crab and shrimp make a great pair in these tasty crab and shrimp salad wraps. I use fresh cooked Dungeness crab and cooked and peeled salad shrimp in this recipe. Prep Time 10 mins Cook Time 5 mins Total Time 15 mins Course: Main Course Cuisine: American Keyword: crab, shrimp, wrap Servings: 4 people Author: Michelle What you’ll need 1 cup crab, cooked and no shells 1 cub salad shrimp, cooked and peeled 1/4 cup mayonnaise 1 large celery rib, finely chopped 1 tsp fresh Italian parsley, chopped 1 tbsp fresh chives, chopped 1/4 cup red bell pepper, chopped 2 tsp lemon juice 1 pinch fine sea salt and freshly ground black pepper 1/4 tsp cayenne pepper 1/2 tsp Old Bay Seasoning (optional only if you like it extra spicy) handful green leaf lettuce burrito sized flour tortillas or wraps of your choice Directions These crab and shrimp salad wraps are so easy to make. Make sure any excess water is gently pressed out of the crab and shrimp. Gently combine all the ingredients (except lettuce and wraps) in a large glass mixing bowl. Use a rubber spatula to mix everything together (gently so as not to break up the delicate crab and shrimp meat). Lay out 1/4 of the crab and shrimp salad in the middle of the wrap. Top with a small amount of green leaf lettuce. Fold in two opposite sides of the wrap and begin rolling inward. Tuck in the ends of the wrap. Slice the wrap in half and serve. Crab and shrimp salad wraps And that’s a wrap! I hope you enjoy these crab and shrimp salad wraps. It makes a great lunch when you’re in the mood for fresh seafood. Happy cooking, Michelle #crab #shrimp

These easy sautéed collard greens with garlic, onions and red wine vinegar are a healthy and flavorful way to get your vitamins. These dark leafy greens contain a variety of vitamins such as vitamins A, C, K, potassium, calcium and folate. Adding a small amount of red wine vinegar brightens the greens and helps cut bitterness which collard greens may sometimes have. Sautéed collard greens with garlic and onions If you are a vegetarian, you can serve sautéed collard greens with roasted vegetables, beans, rice and even veggie tacos. They are a very versatile and comforting vegetable. They also compliment vegetable casseroles such as this eggplant, zucchini and tomato gratin . Collard greens contain vitamins A, C, K, potassium, calcium and folate As a side dish, they compliment many chicken, beef or pork dishes as well. And they are especially good with BBQ. Meat recipes to try with sautéed collard greens Buttermilk marinated roast chicken Country style apple honey spare ribs Succulent fall off the bone BBQ pork ribs Collard greens in the skillet What you’ll need 1 bunch collard greens, rinsed and rough stems trimmed 1 tbsp extra virgin olive oil Sliced or diced sweet onion (about 1 tablespoon, finely diced) 1 clove garlic, medium to large sized 1/3 cup vegetable broth or chicken broth Red chili pepper flakes, 1 pinch 1/4 tsp fine sea salt and fresh ground pepper to taste 1 tbsp red wine vinegar Instructions Heat the extra virgin olive oil over medium-high heat. Add the diced onions and sauté for a minute until they begin to go translucent. Stir in the minced garlic. Next, add the greens, broth and season with red chili pepper flakes, sea salt and ground pepper. Turn up the heat until it begins to simmer. Cover and lower the heat slightly. Cook for about 5 minutes. Then remove the lid and continue cooking until liquid has evaporated. Stir in the red wine vinegar and serve immediately. Easy sautéed collard greens I hope you enjoy this recipe for sautéed collard greens. Give this delicious wintery vegetable a try. Please leave me a comment below. Happy cooking, Michelle Sautéed collard greens These easy sautéed collard greens with garlic, onions and red wine vinegar are a healthy and flavorful way to get your vitamins. Prep Time 5 mins Cook Time 7 mins Total Time 12 mins Course: Side Dish Cuisine: American Keyword: collard greens Servings: 4 people Author: Michelle Ingredients 1 bunch collard greens 1 tbsp extra virgin olive oil 1 tbsp sweet onion diced 1 clove garlic minced 1/3 cup vegetable broth or chicken broth 1 pinch red chili pepper flakes 1/4 tsp fine sea salt and fresh ground pepper 1 tbsp red wine vinegar Instructions Heat the extra virgin olive oil over medium-high heat. Add the diced onions and sauté for a minute until they begin to go translucent. Stir in the minced garlic. Next, add the greens, broth and season with red chili pepper flakes, sea salt and ground pepper. Turn up the heat until it begins to simmer. Cover and lower the heat slightly. Cook for about 5 minutes. Then remove the lid and continue cooking until liquid has evaporated. Stir in the red wine vinegar and serve immediately. #collardgreens

Meatball stroganoff with a creamy gravy and mushrooms served with egg noodles makes for a comforting and delicious week-night meal. You can make this meatball stroganoff in 30 minutes. Garnish with fresh Italian parsley and freshly grated Parmesan cheese. Meatball stroganoff is a delicious week-night meal Left-overs from this meatball stroganoff reheat easily and make a great next-day lunch. The creamy and savory gravy is made with beef (or chicken) broth, mushrooms and sour cream. It pairs perfectly with Italian-style meatballs. Buy premade Italian-style meatballs in the frozen section of the grocery store. I recommend either “Cooked Perfect” brand or “Kirkland Italian-style beef” meatballs from Costco. These pre-cooked meatballs are seasoned well and flavorful without being too spicy for children to enjoy. Use Italian-style frozen meatballs I like this meatball stroganoff because it is layered with essential fresh vegetables for flavor, but it’s quick and easy taking advantage of premade frozen meatballs. I serve meatball stroganoff family-style in a large deep pasta bowl garnished with fresh parsley and a small amount of freshly grated Parmesan cheese. A simple salad pairs well with this dish. Let them dig in. How to make meatball stroganoff gluten free If you are gluten free, you will need to make some product substitutions in this recipe. If you are unable to find premade frozen gluten free meatballs, you can make your own meatballs ahead of time. Make a large batch and freeze them for later use in many meals. Follow my recipe for homemade Italian meatballs and use Udi’s gluten free bread for breadcrumbs. When making gravy, thickening sauces or soups, I recommend using King Arthur brand all-purpose gluten free flour mix in place of regular all-purpose flour. This brand has the closest flavor profile and small amount of thickening agents that works best for sauces and gravies. Finally, you will need to substitute the egg noodles with your favorite gluten free pasta. Commercial gluten free egg noodles are difficult to find. So, I recommend substituting with gluten free spiral or penne pasta. What you’ll need 3/4 of a 12 oz package of wide egg noodles 4 tbsp unsalted butter, divided (2 tbsp each) 1 tbsp extra virgin olive oil 2 tbsp red onion, finely diced 1 clove garlic, minced 8 oz fresh mushrooms, sliced 1 tsp dried parsley 1/4 tsp fine sea salt 1/4 tsp freshly ground black pepper 1/4 cup all-purpose flour 3 cups warm beef or chicken broth 1 tbsp Worcestershire sauce 1 to 1.25 lbs frozen Italian-style meatballs (approximately 20 dinner sized meatballs) 1/4 cup sour cream Fresh Italian parsley and freshly grated Parmesan cheese (amount to taste) for garnish, optional Served family-style on the table I recommend using a large extra deep skillet for this recipe. If you do not have one, a large heavy-bottomed pot will do. I have made meatball stroganoff with both beef broth or chicken broth. Interestingly, my family prefers it made with chicken broth. I prefer Swanson’s brand chicken or beef broth. The amount of salt you’ll need to adjust for will depend on how salty the broth and meatballs are. Use your judgement and taste the dish at the end before adding more salt. Instructions In a large pot of salted water, cook the egg noodles according to the directions on the package. Cook the noodles al dente (just shy of 1 – 2 minutes of the cooking time). Drain but do not rinse the noodles. In a large skillet (or large heavy-bottomed pot), melt 2 tbsp butter plus 1 tbsp extra virgin olive oil over medium-high heat. Add the onion and garlic and sauté for two minutes. Add the sliced mushrooms and season with the dried parsley, sea salt and pepper. Continue cooking the mushrooms stirring occasionally for another 3 to 4 minutes until they brown and soften. Add the remaining 2 tbsp of butter. Next, sprinkle in the flour. Add the warm broth slowly stirring with a whisk or wooden spoon to create a gravy. Continue adding the broth until it is all incorporated in. Add the Worcestershire sauce and meatballs. Increase the heat slightly bringing the dish up to a simmer before lowering the heat once again to medium-low. Cover and simmer cooking the meatballs in the gravy for 4 to 5 minutes. During this time the gravy will begin to thicken. Stir in the sour cream. Next, add the drained egg noodles. Gently stir the noodles into the gravy. The dish will continue to thicken once the noodles are added. Turn off the heat. Garish meatball stroganoff with a little fresh Italian parsley and freshly grated Parmesan cheese if desired. Serve immediately. I hope you enjoy this family-style meatball stroganoff recipe. Please leave me a comment. Happy cooking, Michelle Meatball Stroganoff Meatball stroganoff with a creamy gravy and mushrooms served with egg noodles makes for a comforting and delicious week-night meal. You can make this meatball stroganoff in 30 minutes. Prep Time 5 mins Cook Time 30 mins Total Time 35 mins Course: Main Course Cuisine: American Keyword: meatball, stroganoff Servings: 4 people Author: Michelle Ingredients 3/4 of a 12 oz package of wide egg noodles 4 tbsp unsalted butter, divided divide into 2 tbsp each 1 tbsp extra virgin olive oil 2 tbsp red onion, finely diced 1 clove garlic, minced 8 oz fresh mushrooms, sliced 1 tsp dried parsley 1/4 tsp fine sea salt 1/4 tsp freshly ground black pepper 1/4 cup all-purpose flour 3 cups warm beef or chicken broth 1 tbsp Worcestershire sauce 1 to 1.25 lbs frozen Italian-style meatballs about 20 dinner sized meatballs 1/4 cup sour cream fresh Italian parsley and grated Parmesan cheese for garnish amount to taste (optional) Instructions In a large pot of salted water, cook the egg noodles according to the directions on the package. Cook the noodles al dente (just shy of 1 – 2 minutes of the cooking time). Drain but do not rinse the noodles. In a large skillet (or large heavy-bottomed pot), melt 2 tbsp butter plus 1 tbsp extra virgin olive oil over medium-high heat. Add the onion and garlic and sauté for two minutes. Add the sliced mushrooms and season with the dried parsley, sea salt and pepper. Continue cooking the mushrooms stirring occasionally for another 3 to 4 minutes until they brown and soften. Add the remaining 2 tbsp of butter. Next, sprinkle in the flour. Add the warm broth slowly stirring with a whisk or wooden spoon to create a gravy. Continue adding the broth until it is all incorporated in. Add the Worcestershire sauce and meatballs. Increase the heat slightly bringing the dish up to a simmer before lowering the heat once again to medium-low. Cover and simmer cooking the meatballs in the gravy for 4 to 5 minutes. During this time the gravy will begin to thicken. Stir in the sour cream. Next, add the drained egg noodles. Gently stir the noodles into the gravy. The dish will continue to thicken once the noodles are added. Turn off the heat. Garish meatball stroganoff with a little fresh Italian parsley and freshly grated Parmesan cheese if desired. Serve immediately. Notes The blog post contains gluten free substitutions and brand recommendations for ingredients. Recipe serves 4 to 6 people. #meatballs #mushrooms #stroganoff