Sun-Dried Tomato Arugula Pesto

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

SunDried Tomato Arugula Pesto

 

Ingredients:

1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.  Season with Salt and Pepper.   Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.

 

let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes & Garlic

SunDried Tomatoes, Garlic, Salt & Pepper

 

Add Arugula.

Gorgeous, Green Peppery Arugula

Gorgeous, Green Peppery Arugula

 

Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

 

Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor

 

Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Add Seasonings and adjust as needed

 

Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

A Killer Flavor Combination

 

 

ENJOY!!!

ENJOY!!!

 

Perfect with Chicken, Pork, Pasta, or as an appetizer...the possibilities are Endless!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

 

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@eatdrinkbeKari

Eat, Drink & Be Kari

 

 

Skinny Grilled Lemon Haricot Verts

Haricot Verts

Haricot Verts

 

Haricot Verts

Here is a super simple, basic recipe for Haricot Verts.  Sounds fancy, right??? But, they are simply French Green Beans….longer and skinner than regular green beans, and I ADORE them!  They are so easy to prepare and delicious to eat.  Just be sure not to overcook them, as they will get mushy.  I like mine just cooked enough to still have a slight bite/snap to them!  (think asparagus)

All you have to do is simply rinse, set in foil, season & cook.  Doesn’t get any easier than that!

Since they are in foil, you can roast them in the oven OR throw them on the Grill!

Grilled Haricot Verts

Grilled Haricot Verts

 

Grilled Lemon Haricot Verts

1 lb  Organic Haricot Verts

1 T Organic EVOO (Organic Extra Virgin Olive Oil)

1 Clove Organic Garlic, finely minced

Organic Lemon Slices

2 Bay Leaves

1/2 tsp Organic Crushed Red Pepper Flakes

Sea Salt

Fresh Ground Pepper

*Lay Haricot Verts on Foil.  Drizzle with EVOO.  Top with Garlic.  Add 2 Bay Leaves & Organic Lemon Slices.  Season with Red Pepper, Salt & Pepper.  Wrap in Foil.  Grill 5-10 mins until tender crisp! (Grill time really depends on the temperature of your Grill.  They really do NOT take long…be sure to check them after 5 mins so you don’t overcook.  Practice makes perfect!)

 

***TIPS***

You can change this up a million and one different ways.  From the cooking process (Roasting or Grilling) to the seasonings.

Lemon really makes this POP and give some serious flavor.  You can always use 2 tsp of Vinegar (Red Wine, Balsamic, Champagne, Citrus, Tarragon) instead of the Lemon.

If you don’t like heat, leave out the Red Pepper Flakes!

Add Aromatics.  Any aromatic herb would work nicely…Rosemary, Thyme, Basil, Mint, Marjoram.

You can also do an Asian Twist and add 2 tsp Soy Sauce, 1 Clove Minced Garlic, 1/2 tsp Grated Ginger.

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Feel like doing almost nothing for dinner?  Then it’s best to plan ahead!  That’s right, I’m talking Crock Pot Style!!!  And, I’m keeping it nice and Skinny!  By using lean Pork Tenderloin instead of a fattier shoulder or butt, we are cutting way back on calories and fat!  Plus, the marinade has such intense flavors, we won’t need a fattier cut of meat!

Gather Ingredients

Gather Ingredients

Worcestershire, Balsamic Vinegar, Broth, Allegro, Honey, Crushed Red Pepper, Shallot, Garlic

Dijon and Balsamic Mixture

Dijon and Balsamic Mixture

Add all Ingredients. Chop Shallot and Garlic.  Mix.

Nice and Lean 3 lb. Pork Tenderloin

Nice and Lean 3 lb. Pork Tenderloin

Spray CrockPot and add Pork.  TIP: Bring your meat to ROOM TEMPERATURE!

Simple Seasonings

Simple Seasonings

Sprinkle with Sea Salt and Fresh Ground Pepper

Holy Mother of Pork!

Holy Mother of Pork!

Pour Over Pork Loin.  TIP: Try and keep some Shallots and Garlic on top of Pork so the flavor seeps into the meat!

You can just tell this is gonna be good!

You can just tell this is gonna be good!

Be sure to coat the pork in some of the Dijon as well!  Cover and Cook.  TIP:  NO PEEKING!!!  That’s right, I repeat, Step AWAY from the CrockPot. The meat does NOT need to be moved or messed with or basted in the marinade. Do NOT open the lid!!! It drops the temp WAY DOWN and takes forever to get back up.  Plus, that defeats the whole simplistic purpose of the crockpot!

Use Tongs to get this bad boy out! Garnish with Fresh Parsley.

Garnish with Fresh Parsley

Using Tongs, Remove from CrockPot.  Place and platter and let sit a few minutes so the lovely juices can redistribute into the pork. TIP: While the Pork is resting, pour all the gorgeous drippings into a pan and reduce by about half for an intense flavorful jus/gravy.

Dinner Is Served!

Dinner Is Served!

This Balsamic Mustard Pork has the perfect flavor pairings.  Absolutely Divine.

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

I served mine with Thyme Roasted Veggies and QuickFire Kale & Arugula.  Yes.  Oh YES!

Skinny Balsamic Mustard CrockPot Pork Tenderloin

*Mix together all ingredients. (I used the entire small box of chicken stock….it should have been low sodium!) Spray Crockpot and Place Pork in.  Season with salt and pepper.  Pour marinade over top.  (coat with mustard and keep shallots and garlic on top!).  Cook on High 4 hours or Low 6 – 8 hours.

 

Leftovers, Baby!!!!

Leftovers, Baby!!!!

Hummm…now wondering what to do with the leftovers?  Shred it.  Then you could make it into BBQ for the next night.

Or…..

Skinny Pork Carnitas.

That’s right.  I said it: SKINNY PORK CARNITAS

Doesn't get any easier than this!!!

Doesn’t get any easier than this!!!

This is blow-your-mind simple

AND slap-yo-mama-TWICE delicious!!!!

Orange, Lime & Cumin Kick It Up!

Orange, Lime & Cumin Kick It Up!

Skinny Slap-Yo-Mama-TWICE Pork Carnitas

  • 1 Organic Orange (juice & zest)
  • 2 Organic Limes (juice & zest)
  • 2 TBS Organic Cumin
  • Handful Organic Cherry Tomatoes

*Toss Leftover Pulled Pork with Orange, Lime and Cumin.  Spread out on 9 x 13 baking sheet covered in foil and sprayed with nonstick cooking spray.  Add tomatoes throughout.  Place under broiler until ends start to crisp.  Take out and stir.  Pop back under broiler for another minute or so until ends are brown and crispy.  Do not walk away….this happens FAST!!!

I served mine in La Tortilla Factory Hand Made Corn and Wheat Tortillas with Green Chiles.  They are AMAZING.  Check it out!  I also served it with leftover Brown Rice from my dinner a few nights before.  My CopyCat Hibachi.  Check it out.  That stuff is GOOD!  I wish I had cilantro and avocado, as they would have been delicious additions as well.  So, if you’re planning ahead…and that to your list.  The lime juice was a definite plus that brightened the flavor.  TIP: I also cut one lime in half and broiled that as well.  Broiling fruit intensifies the flavor and it was bursting with juice!!!  Then, a dollop of greek yogurt or sour cream on top!  Enjoy

Skinny Pork Carnitas

Skinny Pork Carnitas

Brown Rice, Pork, Tomatoes & Lime Juice

Delicious

Sorry for the shiny pic!

Delicious

Delicious

And, as always, PLEASE use Organic, Local, Non-GMO ingredients when possible.

I would not recommend using the citrus zest if it wasn’t Organic.

eat.drink.be

Kari

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Skinny Roasted Pepper & Garlic Tomato Bisque

Skinny Roasted Pepper & Garlic Tomato Bisque

So, what’s for dinner???  How do you decide? Me, I check out my fresh ingredients. I’ve got Roma Tomatoes, Red Bell Pepper & Orange Bell Pepper, Onions, Garlic….looks like its time for SOUP!!!  Just perfect on a 20 degree day!  I know I always have stock around….simply in the pantry, or homemade and in the freezer.  And, of course, plenty of herbs and spices for a guilt-free flavor booster!!!  So, let’s make a Skinny Tomato Bisque…but let me karify it!

Creamy Healthy Goodness

Creamy Healthy Goodness Full of Vitamins and Flavor!

Alright, let’s get started!

Gather Ingredients

Gather Ingredients

Roma Tomatoes, Red Pepper, Orange Pepper (not pictured: Onion, Garlic & Rosemary)

Other Ingredients

Other Ingredients

Crushed Red Pepper, Bay Leaves, California Citrus Rub, Coarse Crushed Black Pepper, Thyme, Heavy Whipping Cream (not pictured: Stock, Olive Oil & Salt)

Story with the Flavored Olive Oil....My Little helper Princess

Story with the Flavored Olive Oil….My Little helper Princess

Slice Veggies and Drizzle EVOO of choice over.  Season.  Toss to Coat.

Ready To Roast

Ready To Roast

Pop in the Oven.  Roast.

Roasted Goodness

Roasted Goodness

TIP: Roasting brings out the natural sweetness and intensifies flavor.  Try it on many veggies and even fruit!

TIP: Roasting brings out the natural sweetness and intensifies flavor. Try it on many veggies and even fruit!

TIP: Don't leave ANY of the delightful dripping behind!!!

TIP: Don’t leave ANY of the delightful dripping behind!!!

Pour all the Roasted Veggies and juice into a large pot.

TIP: Handheld Immersion Blenders ROCK!

TIP: Handheld Immersion Blenders ROCK!

Add the Stock.  Puree.

Seasonings

Seasonings

Add Spices.  Stir.  Cook 15 Mins.

TIP: Pureeing the Onions gives the soup a natural creamy texture!

TIP: Pureeing the Onions gives the soup a natural creamy texture!

^^^Your Soup should look like this ^^^

Stir In Cream

Stir In Cream

5 mins before Serving stir in Cream.

Garnish However Desired!

Garnish However Desired!

To Garnish I used Local Feta, Organic Black Sesame Seeds, Organic Lemon Verbena & Crushed Red Pepper

Get Creative!!!

Low Fat Cheesy Tomato Croutons

Low Fat Cheesy Tomato Croutons

I also made a twist on the basic grilled cheese sandwich and kicked it up with some fancy croutons!

Turned out REALLY Good!!!

Turned out REALLY Good!!!

I used the leftover LowFat Cheddar Scallion Cream Cheese from my Skinny Jalapeño Poppers.  Rustically spread on Bagel pieces and topped with various tomatoes.  Pop under the Broiler for a few minutes to melt.  yummmmm…..

The Meal is Complete!

TIP: Don’t forget to season the croutons with SeaSalt and Fresh Ground Pepper before serving!

They complement each other perfectly!

Perfectly Light and Delicious!

The Bisque is Perfectly Light and Delicious!

and…

Perfectly Light and Delicious to make

The Rustic Crouton is Simply Sensational!

Simple, yet So Satisfying!

Devour!

The Broiled Fresh Tomatoes are KILLER!

Skinny Roasted Pepper & Garlic Tomato Bisque

  • 12- 15 Organic Roma Tomatoes, sliced in half lengthwise
  • Organic Red Onion, roughly chopped
  • Organic Yellow Onion, roughly chopped
  • Organic Red Pepper, roughly chopped
  • Organic Orange Pepper, roughly chopped
  • 4-6 Cloves Organic Garlic, peeled
  • 3-5 Sprigs Fresh Rosemary
  • 1 Large Box (32 oz) Organic, Less Sodium Veggie Stock
  • just under 1/3 Cup Organic Heavy Whipping Cream, room temperature
  • 2 Organic Bay Leaves
  • 2 tsp Organic Thyme
  • 1-2 tsp Organic Crushed Red Pepper
  • 1 tsp California Citrus Rub
  • 1/2 tsp Coarse Ground Black Pepper
  • Sea Salt
  • 3-4 TBS EVOO

*Preheat Oven 425.  Slice Tomatoes in Half and Roughly Chop Peppers & Onions.  Put in a large bowl.  Add Fresh Garlic and Rosemary Sprigs.  Drizzle Olive Oil, Sea Salt and Pepper.  Toss to combine.  Spread Out on Roasting Pan.  Roast in Oven 40-50 mins, flipping veggies once.  Roast until brown around the edges (A.K.A. until desired caramelization occurs).

*Carefully Remove Roasted Veggies from Oven.  Remove Rosemary Sprigs.  Pour Veggies and Drippings into Large Pot.  Turn StoveTop to Med.  Add Stock.  Puree using Handheld Immersion Blender (you can use a regular blender as well. Just be careful when putting hot liquids into a blender…be sure to put a towel over the top in case of explosion!!!)  When nice and creamy, add spices and seasonings.   Bay Leaves, Thyme, Crushed Red Pepper, Ground Black Pepper, Salt and Citrus Rub.  Let simmer at least 15 mins, or until needed.  Slowly stir in cream 5 mins before serving.  Garnish as Desired.

Tips, Suggestions & Substitutions:

And, as always, these recipes are COMPLETELY ADAPTABLE!!! From your diet to ingredients…soup is one of those foods you can easily change up!

Don’t care for Rosemary (or simply don’t have it), use the typical flavoring of Basil instead or punch things up with a lemony Thyme.

Don’t have the California Citrus Rub (pepper, lemon & orange peel, garlic, crushed red pepper, parsley, etc) or Milanese Gremolata (notes of: garlic, lemon, parsley & hint of mint) just lying around?!?!?  Which I’m sure you do not, add 1 Organic Lemon juice and zest when adding in the spices to brighten the flavor of the soup!

Use any Tomato you like.  I prefer Roma when roasting and making Tomato Soup because they contain fewer seeds.

Use any Bell Peppers you want!  I suggest using 2…it doesn’t matter if you use Orange, Red or Yellow, which tend to be sweeter, almost fruity.  I would not suggest using Green, as they will be more bitter and change to color of the soup!

Are you watching your diet in a major way?!?!!?  I had just under 1/3 cup of Heavy Whipping Cream leftover, probably about 3 TBS.  That is not a ton of added calories in a whole pot of soup, but you can always substitute Fat Free Cream or Fat Free Half and Half.  If you don’t do dairy, use a Coconut, Nut or Soy Version!  The pureed onions add a natural creaminess, therefore you don’t need to add much cream.  *The difference between Soup and Bisque is Bisque has Heavy Cream.

Simply Peel Garlic Cloves: Lay garlic under a large chefs knife with the flat side facing down.  Smash.  Garlic will pop right out!

One of the most simple substitutions: Stock/Broth. I, personally, adore Pacific and Imagine Brands.  You can use Vegetable, Chicken, Mushroom, etc.  Just know the flavor of the broth/stock will change the outcome of the soup.  I chose Veggie…nice and light, to let the flavors of the fresh roasted veggies sing!

And last but not least, and of utmost importance: The Garnish.  You can let your imagination soar.  From Creamy (Sour Cream, Creme Fraiche, Greek Yogurt) to Cheesy (Feta,Goat, Cheddar, Monterey Jack, etc) to Spicy (Jalapeños, Hot Sauce, Pepperoni, etc) to Fresh (Lemon, Parsley, Basil, Rosemary, Mint, Chives, etc) to Nutty (Sesame Seeds, Pistachios, Pine Nuts, etc) to Simple (a drizzle of good EVOO, flavored or not). * Always Remember: You eat with your eyes first.  Pretty food simply tastes better!  Take the time to garnish.  Adding just a smidgen of cheese at the end instead of to the entire pot of soup really helps cut fat and calories.  You tend to use less!!!

Bon Appétit!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Karinade

KARINADE

best.

marinade.

ever.

Amazing with PORK

Amazing with PORK

So, this one is for my wonderful brother, Rhett, who thinks that the name of this marinade is fantastic. Or ridiculous. Or fabulous…..or completely ridiculous. Mostly just ridiculous. (but i think deep down he secretly thinks it is absolutely fabulous!!!!)

INGREDIENTS:

Allegro Original Marinade
Worcestershire Sauce
Soy Sauce
Garlic (fresh if possible)
Horseradish
Dijon Mustard and/or Whole Grain Dijon Mustard
Crushed Red Pepper Flakes
Sea Salt
Coarse Ground Black Pepper
(Local Honey, Organic Honey or Agave if you want it a bit sweeter)
*Fresh Scallions (if I have them on hand)

 

Guess what….I don’t have measurements.  I did list them in order of largest quantity used.  I make more or less depending on the amount of food marinading and more/less of particular ingredients (i.e.. horseradish, garlic) depending on what protein I am using and what company I am entertaining.

 

Let’s say a basic recipe would be:

1/2 cup Allegro

1/3 cup Worcestershire Sauce

3 T Soy Sauce

5 Cloves Fresh Garlic

2 heaping T Horseradish

2 heaping T Dijon Mustard (or Grainy)

1/2 tsp Crushed Red Pepper Flakes

salt and pepper to taste

honey, agave  1-3 T optional

Scallions, greens and white

mix it all together and pour, or just toss in the ingredients as you go!

Simple as that!

*try and marinade overnight or at least 4 hours*

 

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

yummmmm…..STEAK…..

Delicious on Beef as well!

Delicious on Beef as well!

cuz sometimes you just have to cook inside

cuz sometimes you just have to cook inside in your Cast Iron❤️

Dinner Time!!!

Dinner Time

You can really use

it on a variety of

different proteins.

Choose your Favorite!

Hope you enjoy as much as we have over the years!!!!

www.eatdrinkbe.com

@eatdrinkbeKari

@eatdrinkbe