Over time, my husband and I seemed to have developed a hobby of collecting condiments. Mustards, barbecue and hot sauces, relishes, jellies and chutneys…we are always coming home with at least one jar or bottle of something, especially when traveling or after a visit to a gourmet or specialty foods store. Some people get excited about new jewelry and clothes – I get excited about food items. And this is a-okay in my book.

Mustards of all kinds are always a favorite around here for dressing up sandwiches (with a minimal amount of calories too, can’t beat that) and I seem to find myself with several almost empty jars of mustard in the fridge pretty often. When I’ve spooned out the last bit of mustard, I always know a Mustard and Herb Vinaigrette is in the near future. It’s the perfect time to grab a bunch of fresh greens, tear them up in a bowl or plate and serve yourself up a nice (big) simple salad for lunch or dinner.

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If you every took a peek inside my freezer, you would most likely find at least 3 or 4 different kinds of frozen fish or seafood at any given time. Salmon, mahi, red snapper, cod, shrimp…they all come in extremely useful when putting together quick healthy dinners, and I always stock up on them – especially when they are on sale or I visit Costco.

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The post One Pot Meal: Mahi Mahi with Zucchini, Tomatoes and Corn appeared first on Aggie's Kitchen.

It may be back to school here, but to me it’s feeling like the dog days of summer that’s for sure. It’s hot, it’s muggy and I am finding myself wanting to be outside in the fresh air, but quickly going back in once I’m out there because I feel like I’m melting.

It is what it is. It’s August. (and Florida will be feeling this way until at least mid-October so I promise I won’t complain anymore.)

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The post Toasted Garlicky Quinoa Salad with Tomatoes, Hearts of Palm and Goat Cheese {and Sea Turtle Rescue} appeared first on Aggie's Kitchen.

It happens to the best of us. We lose our cooking mojo. It happens to me all the time until I finally get to the point where I can’t stand the idea of making another pita pizza for dinner (ok, so this is not entirely true, I am obsessed with pita pizzas) or wasting a million calories on mediocre takeout.

If you are the person in the household that does the majority of the cooking, getting into a cooking rut can really throw you off your game (especially if you are trying to make healthful choices and want the same for your family).  It takes a little effort to get yourself re-inspired, this is what tends to work for me:

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The post 5 Ways To Get Out Of A Cooking Rut (and a Recipe for Hungarian Goulash with Peas and Carrots) appeared first on Aggie's Kitchen.

My family and I just got back from spending a glorious week at the beach. We rented a place in Sanibel Island, a tiny little piece of land surrounded by water off the coast of southwest Florida.

Paradise I call it.

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The post Post Vacation Eatin’: Veggie Cobb Salad with Bush’s Red Kidney Beans appeared first on Aggie's Kitchen.

Macaroni Salad (Mayo-Free)

Is it beach weather where you live yet (or I guess depending on where you live I should ask pool, lake or picnic weather)? Is our weather finally on the same page across the country?

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I’ve been in quite the funk lately. For no reason really, other than maybe I just haven’t been treating myself very well…i.e. over-indulging in food and drinks, not enough sleep or exercise, and just too much stinkin’ thinkin’…you know the drill. I am at the point in my life where I really know myself and I know when I get in these “not feeling well” funks the only way out of it is changing my way of thinking and discipline. The power of Positive Thinking is no joke…it can really make or break your day whether your mind is in a positive place or not. And as far as discipline goes…for me, just recognizing the things that I know make me feel better, writing them down and putting them somewhere where I can look at them throughout the day really helps change my frame of mind. Also surrounding myself with positive people and quality family time are super important. Sometimes you just gotta know when to feed the soul.

Here’s what’s on my “What Makes Me Feel Good List” right now (taped to my bedroom mirror):

Take vitamins every day

Swimming

Yoga

Pilates

Running

Lots of Water

Unplugging early in the evening

Getting to sleep before 11

Waking up early

Routine

These are things I know I can accomplish most days…actually, every day. Daily exercise is very important to my mental well-being so rotating my favorites helps to motivate me and keep things interesting. It all sounds very simple…but I think when we get into those “funks” we really have to focus on simple…and before you know it you are feeling like yourself again.

On my quest to “de-funk” my attitude…I’m really trying to eat clean. Lots of fruits, veggies and good protein make me feel good so I’m trying to stick with all things healthy at the moment. I’m starting my days off this week with a Super Juice that I make in my juicer (bunch of kale, 2 celery sticks, 2 apples, 1 cucumber and 1 beet) and sip on it while I get the kids ready for school (and before my coffee!).

Of course, just because I’m eating clean and healthy doesn’t mean I won’t be eating well. This Spinach and Eggplant salad is one of my absolute favorite salads to eat for dinner or lunch. I can’t take credit for this creation, I actually have been ordering it at our local pizza place for some time now and just started finally making it at home.

I start with a base of fresh spinach leaves and then pile on the red onions, tomatoes, parmesan or mozzarella cheese and of course strips of the Baked Breaded Eggplant that I love. I make a quick dressing out of red wine vinegar, olive oil, oregano, salt and pepper. If I have some kalamata olives around I add those too.

Delicious!!

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Spinach and Eggplant Salad

• Author: Aggie's Kitchen
• Category: Salad

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Ingredients

• 1–2 handfuls of fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1/4 red onion, sliced thin
• shredded mozzarella or parmesan cheese
• 2–3 slices Baked Breaded Eggplant, warmed in oven or toaster oven and cut in strips
• kalamata olives, optional
• Simple Red Wine Vinaigrette (recipe below)

Simple Red Wine Vinaigrette

• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon dijon
• 1 small pinch dried oregano
• small pinch salt and fresh ground pepper

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Instructions

1. On large plate assemble salad starting with fresh spinach leaves. Top spinach with cherry tomatoes, sliced onion, shredded cheese, kalamata olives (optional) and eggplant. Dress lightly with Simple Red Wine Vinaigrette, to taste.

For the Vinaigrette

1. Combine all ingredients in a jar or air tight container. Shake until well blended.

Follow Aggie’s Kitchen’s board Salads on Pinterest.

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That meal is this. And it’s a good one. You do not want to pass this one up.

I know most of you are still experiencing “weather”…but here in Florida, it’s been quite lovely. Seriously lovely actually. What comes with lovely weather is lovely produce. I have been picking up Florida grown tomatoes at this little farm stand not far from my home and I can not tell you how wonderful it is to finally taste a real tomato again. They aren’t at peak flavor just yet, but when you can sniff your tomato and smell that tomato vine smell…you know it’s good. I have been eating them everyday with just about everything, including two days in a row in this salad.

I would have to say though…the star of the show is still the bread. And this is why…

Don’t you just want to pick up one of those babies and toss them in your mouth?

I took some of that leftover Panera bread and cut them into cubes, tossed them with a little olive oil, pressed garlic and fresh ground pepper. I threw them in a hot skillet and toasted them till they looked just like that.

Into the party bowl I added those tomatoes I was telling you about, along with some of their friends from the same farm stand, cucumbers, red bell peppers and red onions. Add a little crumbled feta to the mix and splash with red wine vinegar, olive oil and oregano. Oh my heaven.

I repeat. You do not want to pass this up.

Greek Panzanella

Ingredients:

• Cubed "day old" bread (I used Panera's Sesame Semolina)
• drizzle olive oil
• 1 garlic clove, pressed or finely minced
• fresh ground pepper
• tomato
• cucumber
• bell pepper
• red onion
• kalamata olives
• crumbled feta
• fresh ground black pepper
• oregano
• red wine vinegar
• olive oil

Directions:

1. In a large bowl, gently toss bread cubes, olive oil, pressed or minced garlic and fresh ground pepper until combined. Add seasoned bread cubes to a hot non stick skillet and toast. Keep an eye on bread and continuously toss around to toast all sides, this will take a few minutes.
2. Place your toasted bread cubes into your salad bowl. Let cool slightly, then add tomatoes, cucumbers, red bell pepper, red onion, and kalamata olives. Gently toss to combine. Splash red wine vinegar, drizzle olive oil and sprinkle oregano over salad. Top with crumbled feta cheese and enjoy.

Though I am obviously a fan of Panera bread, it’s not all I love about the place. I love that it’s a place where I can bring my family in for a meal, not spend a fortune and not feel guilty about what we’re eating. The food is always fresh, it’s quick and most important, it’s good.

If you are a Panera lover like I am visit them on Twitter: @panerabread and Facebook!

(Disclaimer:  Panera Bread provided me with compensation for writing this post. My opinions, however, are always my own.)

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Hey there, Aggie’s Kitchen readers! It’s Molly here, your royal highness from Duchess of Fork. I’m just a busy gal juggling a new husband, new house, new puppy and new career. I enjoy creating quick, yet healthy and delicious recipes that fit into anyone’s lifestyle. Feel free to come over and visit me any time you’d like!

I’m honored to be Aggie’s guest today, and am thrilled to share a fresh take on salsa with you. With Spring just a few weeks away, this chickpea and feta salsa will be a great addition to your outdoor picnics and parties. It’s already in the 60s here in Florida, so I’ve been enjoying this salsa a lot lately! 🙂

Chickpea and Feta Salad

Yield: Makes 2 cups

Ingredients:

• 1 (16 oz) can of chickpeas (garbanzo beans)
• 1 green onion, sliced thin
• 1 cup diced cucumber
• ½ cup diced bell pepper
• ½ cup crumbled feta
• 2 tbsp. olive oil
• 2 tbsp. red wine vinegar
• ½ tsp. dried oregano
• ½ tsp. fresh cracked black pepper
• 1 tsp. garlic salt

Directions:

1. In a large bowl, combine chickpeas, onions, cucumbers, bell peppers and feta.
2. In a small bowl, whisk together olive oil, vinegar, oregano, pepper and salt. Pour over chickpea mixture and toss to combine.
3. Cover and chill until ready to serve.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

This salsa comes together in a flash and will keep in the fridge for about a week. It’s great with whole wheat pita chips, as a salad, or alongside grilled chicken. If you’ve never tried chickpeas before, this is the perfect recipe for you.

Thanks for letting me stop by! Remember, we may not all be royalty, but we can certainly reign supreme in the kitchen.

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