California Club Salsa

This recipe idea came to me mainly because I had an "Appetizer Party" to attend and I had avocados in the fridge that I needed to use.

Oh.. And it's really hot outside.

And I like salsa and I happened to have roasted corn, tomatoes, cilantro, lime, and one teenie tiny little jalapeno that hadn't been taken in the storm. 

I started dicing and mincing not knowing exactly where I was headed. Much like I do almost everything. I put one foot in the middle of the road without looking both ways.

Don't blame my parents. They taught me right, I just stopped practicing safe techniques and going by feel. Sometimes I go get hit by that perverbial 'car' and other times it's a slam dunk.

Like this California Club Salsa. It started with avocado, tomato, onion, lime, cilantro, and jalapeno.


Then I noticed that we had some ham and at an appetizer party I felt a little remise in just bringing salsa. If all we were going to be eating was appetizers then they better be damn filling.


So I added the ham. Then I went for a long walk and thought about what to name this crazy concoction that we would be using as a slider for shoving corn chips in our mouths.

It reminded me so much of a club sandwich, but with avocado.. Oh! A california club, but those always had cheese in it. 


So, what the hell I was committed now and in went the shredded cheddar cheese right before we left so it wouldn't get to soggy.


And let me tell you...

There wasn't a bite left when we departed so no pictures with chips. It went to fast, sorry. The party was a success and so was this crazy-hair-brained invention of mine.

Here's the recipe.. You could also use cooked bacon.. Yum.. I may try that next time that would be a great substitution for the ham if you have that around intead. Or even canadian bacon would be great!

California Club Salsa

2 Vine Ripened Tomatoes; Diced

2 Avocados; Diced
1/2 Medium White Onion; Diced
2 Cups Roasted Corn (you can also use frozen if you are short on time)
3 Cloves Garlic; Minced
Juice of 2 limes
2 Cups Cooked Ham; diced small
1/4 Cup Fresh Cilantro; Minced
1/2 Cup Shredded Cheddar Cheese

1. Preheat the oven to 350. Husk the corn and spray the corn with cooking spray and sprinkle each ear with salt and pepper. Place on a cookie sheet and roast for 45 minutes. Once cooked remove from oven and allow to cool before slicing the corn kernels off the cob. ***Speedy Note: If you are a little rushed on time, you can add 2 cups of frozen corn and skip this step.

2. Slice your tomatoes, avocados, onion, and garlic. Add to a large bowl. Then add the roasted corn. Stir all together.

3. Add the lime juice, diced ham, and fresh cilantro. Cover and refrigerate until you are ready to serve.

4. When you are ready to serve, add the shredded cheddar cheese, stir to combine and serve with corn chips!

Servings: 24

Nutritional Skinny:

 47.5 calories / 3 g fat / 4.5 g carbohydrates / 1.5 g fiber / 2.1 g protein

Mental Health Benefit: Let's see... the benefits of this recipe. Well, you probably have everything in your fridge to make it, your friends will think you are a creative genius (or crazy), and it tastes great on a tortilla chip with a cold bottle of beer enjoyed with friends in your backyard. Sounds like a benefit to me!

Cheers! :)

Spicy Black Bean and Ham Chowder

Mother nature seems to be playing nicely with me lately. The summer months over here feel a lot like the desert -- dry and hot as all get out. Our deck overlooks the western sky making it a great spot to catch the sunset, however it can also roast you like a thanksgiving turkey.

Conveniently our grill is located on this very same hot deck. However, lately whenever I decide to grill for dinner, the clouds magically appear cooling the temperature and making grilling much more comfortable.

Likewise, when I decided to make this Spicy Black Bean and Ham Chowder I realized what I was up against. Hot spicy soup in the middle of summer? It seemed like a rediculous idea, but I went with it anyway. 


And wouldn't you know, the clouds came and the thunder rolled all afternoon dropping the temperature 20 degrees. It rained hard at first tapping the roof like a mad hatter, then soft and steady. The perfect weather for my chowder. I consider this a huge french kiss from Mother Earth herself.


With the crock pot set to low and the cream cheese and shredded cheese added, I set off on a drive. 

I turned left onto a windy dirt road and rolled down my window and took a deep breath. The whole earth smelled of wet pine needles, fresh mowed grass, and moist soil. There was the scent of wild roses coming from overgrown bushes filled with roses as small as your fingernails.
I kept driving and ran into three spotted fawns in the road (they ran to fast to get a picture, but they were adorable!). While stopping for them I smelled wild sage, damp aspen, and the rubber from my tires. Clouds lace the sky like Picasso's Cystene Chapel. 


On the way back home off in the distance was a rainbow over the mountains at sunset.
When I returned to my crock pot, big bowls were set out ready to be filled with this smokey, sweet chowder. 

The smells eminating throughout the house were as complex as Mother Earth with a savory,  yet spicy aroma mellowed by the sweet cream cheese and cheddar that were added in. Not to mention the roasted corn, salty ham, and bright minced garlic.


All was right with the world in that one moment when I topped my Black Bean and Ham Chowder with extra cheese..

and fresh cut cilantro...

And I took my first bite...

Hhhmmmmm. 


Life is delicious.

Now on with the recipe!

Spicy Black Bean and Ham Chowder

2 Ears Sweet Corn (or 2 cups frozen corn)

1 tbsp. Olive Oil

1 Medium Sweet Onion, Chopped
5 Cloves Garlic, Minced
1 Jalapeno Pepper; Minced
4 Cups Low Sodium Chicken Broth

1 (15 ounce) Can Low Sodium Black Beans; Rinsed
3 Cups Cooked Ham; Cubed
1 tsp. Liquid Smoke
1 tbsp. Chili Powder
1 tsp. Cumin
1 tsp. Curry Powder
2 tsp. Cayenne Pepper
salt and pepper to taste
4 Ounces Low Fat Cream Cheese
1 Cup Shredded Cheddar Cheese

2 tbsp. Whole Wheat Flour

1. Preheat the oven to 350. Husk the corn and spray the corn with cooking spray and sprinkle each ear with salt and pepper. Place on a cookie sheet and roast for 45 minutes. Once cooked remove from oven and allow to cool before slicing the corn kernels off the cob. ***Speedy Note: If you are a little rushed on time, you can add 2 cups of frozen corn and skip this step.

2. Heat a large skillet over medium high heat with one tbsp of olive oil. Add the onion, garlic, and jalapeno pepper and saute until the onion becomes translucent and the pepper starts to slightly soften and char on the outside (approximately 4-6 minutes).

3. Transfer to a large crock pot and add the chicken broth, corn (if using frozen), black beans, ham, liquid smoke, chili powder, cumin, curry powder, cayenne and salt and pepper. If using roasted corn add to the crock pot once it has been roasted, cooled, and cut off the cob.

4. Cover and cook on low for 3-4 hours. After this time add the cream cheese. Then in a bowl combine the shredded cheese and flour and add to the crock pot. Stir until combined and cook for another 30 minutes.

4. Serve hot and garnish with extra cheese and fresh cilantro!

Servings: 8 (approx 1 cup)


Nutritional Skinny:

240 calories / 8.5 g fat / 18 g carbohydrates / 4 g fiber / 21 g protein

Mental Health Tid Bit: Chowder is one of those heart soothing, mind calming, and body comforting foods that will cure whatever ails you. Whether it's a frazzled mind, a broken heart, or a wounded ego. This chowder will help. The crock pot also makes this a no brain recipe that you can't mess up. Throw this in the crock pot and consider this dinner one of your many successes of the day.

The end.

Pesto Spaghetti Mini-Quiches

I did something kind of crazy the other day.

I know... Not really shocking. But it turned out sort of delicious.


I made some spaghetti, tossed in some yummy sun-dried tomatoes, spinach, pesto, and cheese. 
Now this is typically where you stop and sit down to eat, right? Well, I had it in my head that I wanted finger foods. Spaghetti isn't really 'finger friendly' if you know what I mean.


So, I swirled the spaghetti into muffin tins, poured egg over the top, and added mozzarella cheese and then baked them.
Yep, I made Pesto Spaghetti Mini-Quiches. I think it's sort of a girl thing. This whole 'making things cute' and 'having sweet little names' for everything.


My honey called them Spaghetti Cupcakes, which is pretty hilarious. He came to me eating one and said, "Hey honey? These spaghetti cupcake things are yummy." And then he popped the whole thing into his mouth.

Yep, it's a girl thing. But to me they're Pest Spaghetti Mini-Quiches.


But you call them whatever you like. They are delicious and you can add whatever you have on hand that's what makes this recipe so versatile and easy. And you can hide vegetables from picky eaters inside the spaghetti and egg. They'll never know!

Having a father's day brunch this Sunday? Wanting to make something really special and kind of different to make sure your dad knows just how much you care?

You care enough to make Spaghetti Cupcakes. Now that's something!

Happy Father's Day all you dad's out there! Enjoy the Spaghetti Cupcakes!


Now, on with the recipe!

Pesto Spaghetti Mini Quiches
1/2 Box Whole Wheat Pasta Noodles
1 tsp. Olive Oil
2 tbsp. Garlic; Minced
2 cups Fresh or Frozen Spinach
2 tbsp. Sun-dried Tomatoes; Minced
1 Cup Ham; Minced
1 Package Dry Pesto Mix
1/4 Cup Parmesan Cheese
5 Eggs
1 Cup Egg Whites
1/2 Cup Fat Free Milk
2 Tbsp. Italian Seasoning Blend
1 Cup Mozzarella Cheese; Shredded
1. Cook spaghetti noodles according to package instructions. Strain reserving 1/4 cup of the pasta water and transfer to a large bowl.

2. Preheat oven to 350 degrees and grease two muffin tins.
3. Heat a large skillet and add a splash of olive oil, the minced garlic and the spinach. Cook until spinach is wilted, about 3-4 minutes. Then remove from heat.

4. Add the sauteed spinach to the bowl with the cooked pasta. Toss with tongs and then add the sun-dried tomatoes, ham, the pesto mix, and the Parmesan cheese. Add the reserved pasta water to help the pesto mix to moisten and allow it spread throughout. Toss everything together. Note: You can stop right here and just start eating it if you are really hungry! This alone is delicious!
5. Using your tongs, scoop some noodle mixture up and swirl it into a muffin cup. Repeat filling each of the muffin cups with the noodle mixture. If there's any leftover pasta, just save it or eat it for lunch tomorrow!

6. In a separate bowl combine the eggs, egg whites, milk, and Italian seasoning blend. Whisk together to incorporate and beat the eggs. Then gently pour the egg and milk mixture over each pasta cup filling each cup until at least 3/4 full with egg mixture. Push down with a fork to make sure all the noodles are saturated. Then top with the shredded mozzarella cheese.

7. Bake for 25-27 minutes. The cheese will be melted, the tops slightly browned, and some of the noodles a little crispy. Serve immediately with some fresh basil leaves and possibly some pasta sauce for dipping!


Servings: 24 (per quiche)


Nutritional Skinny:

83.4 calories / 2.8 g fat / 7.4 g carbohydrates / 1.3 g fiber / 6.8 g protein


Mental Health Tid Bit: Let's say you do have some picky eaters in the house. Most people like spaghetti right? Well, if they don't like broccoli, just chop it really small and sneak it in. What about someone who doesn't like squash, same thing, chop it real fine and slip it in. Between the spaghetti and cheese you hardly notice anything else. Add some ham and they'll never know they are eating their veggies... well, unless you tell them! Enjoy!

Chicken and Roasted Corn Chowder

Today is June 7th (just happens to be my sister's birthday--- Happy Birthday Grace!), and it's rainy and about 50 degrees outside. It's supposed to be like this for the next seven days. 

Please excuse me if I don't jump with joy over this forecast. Where's my 85 degrees and sunny?

But, on with more exciting things. The cold inspired me to make come warm-your-soul Chicken and Roasted Corn Chowder on Friday night for family. I was feeding my boyfriends seven year old nephew, eleven year old niece, my honey, and his brother.

The picky youngsters had me a little bit nervous, but this Chicken and Roasted Corn Chowder melted their resolve to just eat cookies. I think it had a little something to do with the sweet bursts of corn along with the salty ham chunks, and the creamy broth holding it all together. 

But I'll let you be the judge..

We ate the leftovers yesterday and it was just as good, if not better, than the original day. It took me a little bit of time to roast the corn, chop the chicken, dice the vegetables, etc, but it was worth the effort. But if you don't have as much time, I've included time saving tidbits for those who may be a little more rushed!

Now on with the recipe!


Chicken and Roasted Corn Chowder

3 Ears Sweet Corn; Husked
1 tbsp. Olive Oil
1 White Onion; Minced
7 Cloves Garlic; Minced
1 tsp. Salt
2 tsp. Black Pepper
2 Bone-less Skin-less Chicken Breasts; Diced
5 Cups Low Sodium Chicken Broth
2 (10 ounce) Cans Herbed Cream of Chicken Soup
2 Cups Celery; Minced
3 Yukon Gold Potatoes; Minced
1 Cup Ham; Diced
2 Bay Leaves
8 Ounces Light Philadelphia Cream Cheese
1. Preheat the oven to 350. Husk the corn and spray the corn with cooking spray and sprinkle each ear with salt and pepper. Place on a cookie sheet and roast for 45 minutes. Once cooked remove from oven and allow to cool before slicing the corn kernels off the cob. ***Speedy Note: If you are a little rushed on time, you can add 3 cups of frozen corn and skip this step.

2. Meanwhile, minced the onion and garlic into small peices.

3. Heat a skilled with a tbsp. of olive oil, add the onion and garlic. While they are cooking add the salt and pepper to the sauteing vegetables. Continue cooking until onions become translucent.

4. Slice the chicken into small bite size cubes and add them to the onion and cook stirring just until the chicken is browned. 
5. Then minced the celery and add that to the skillet as well. Once the chicken has browned and the celery softened, about 3 minutes, transfer the chicken and vegetables to a crock pot set on low.

6. In a separate bowl combine the chicken broth and cream of chicken soup with a whisk. Pour over the top of the chicken and stir to combine.
7. Wash and mince the potatoes with the skin on and add to the crock pot. 

8. Minced ham and add the ham and the roasted corn (or frozen corn if using) and stir to combine. Add the bay leaves. Cover and cook for 5-6 hours.
9. In the last 30 minutes of cooking stir in the cream cheese and cook until melted! Serve with a sprig of parsley and crackers on the side! Delicious!

Servings: 10

Nutritional Skinny:


193.3 calories / 7.7 g fat / 13 g carbohydrates / 2.1 g fiber / 17.6 g protein


Mental Health Benefit: This chowder not only warms your soul, but it also packed with lean protein and lots of vegetables. If you have picky kids that refuse to eat their veggies, mask them in this delicious soup. The kids ate it up like crazy and had fun dipping pretzels in it too. It is also low in carbohydrates. The ratio of protein to carbohydrates will keep your energy consistent without having that 'post meal' energy dip. And believe it or not there are lots of health benefits to corn. It's high in folic acid and vitamins B1, C, and E along with having lots of dietary fiber. 

Chicken Chowder