caprese kabobs*

I am in love with caprese! Caprese salad, sandwiches or kabobs - I'm not picky. These kabobs were something that we served at parent conference a couple of weeks ago, and I LOVED the presentation! All you need is fresh basil, mini heirloom (or cherry) tomatoes, fresh mozzarella, balsamic vinegar and some little kabob skewers. Easy as that, and seriously looks so fancy! LOVE!

Don't you??

*as seen on Pinterest*

-alyssa*

black bean, avocado, cucumber & tomato salad*

What better way to celebrate summer than with yet another yummy summer salad! This is another one that is perfect for picnics, family reunions, or any other fun adventure you are planning outside. It does not have any mayo or other ingredients that can spoil if in the hot weather for a long time. However, your avocados may get browner faster, but I promise it will be slicked up long before they get to that point!

Black Bean, Avocado, Cucumber & Tomato Salad
from Gina's Skinny Taste

Ingredients:

1 seedless cucumber, peeled and diced
2 medium ripe tomatoes, diced
2 hass avocados, diced
15.5 oz can black beans, rinsed and drained
2 tbsp red onion, minced
2 tbsp cilantro, minced
2 limes, juice of
salt and fresh pepper

Directions:
Combine all the ingredients and season with salt and pepper to taste. Keep refrigerated until ready to serve. Makes 5 cups.

Easy as that! Enjoy!

-alyssa*

cucumber & grilled tomato salad*

On my way to work this morning, I was thinking. This is a dangerous past time I have from time to time. I was thinking about what the most "summerish" thing I have done so far this summer. This is what I came up with. Awhile back I weeded the flower bed and painted one of our wooden fences. That's all I got. I have not once stepped into a swimsuit. I have not once laid out in my backyard. I have not once gone to St. George. And I have not once had a picnic in the park with my hubby and little puppy. It occurred to me that it is AUGUST and I need to get in some summer activities before it is freezing cold and snowing all over again!

I would love to serve this delicious salad at my picnic in the park with my hubby and little puppy. I am not a fan of tomatoes, but these grilled tomatoes in this salad are SO good! And I have learned that I actually like feta cheese. I am not very adventurous when it comes to cheeses, and feta has always reminded me of blue cheese - which is one cheese that will never grow on me. But I had feta cheese at the last cooking class I went to at the Blue Lemon. Chef Todd made a roasted red pepper & feta cheese bruschetta and it was AMAZING!  Feta cheese in this salad is equally as delicious!

panzanella*

Harmons. I was first introduced to Harmons awhile back in St. George. Landon and I decided to drop in and find something to take back to the house for dinner. My life has since changed forever. That store is incredible! First, you walk in and everyone is so nice and helpful. Then, you look over and there is a whole section of deli meats and cold salads and a bakery and a full salad bar and desserts and just pure amazing selection of all sorts of amazing things. Then, you turn around and there is a beautiful arrangement of big freezer aisles, that look so ordinary, but alas they are NOT ordinary! Like, seriously, I could LIVE in the ice cream section. If you have never been to a Harmons, or if you have never ventured to their ice cream section, you are seriously missing out. Sometimes I just find any reason I can think of to just drop in just to stroll through the ice cream aisle. Any flavor that you can think of (even frozen doggie treats) are in this godsend of an aisle. However, I have never bought any of the amazing selections of ice cream. Why? you ask. Usually when I go I am going for work, so therefore I don't want to store the ice cream in the work freezer because then I am 99% sure I will forget to take the amazing creamy delight home. I dream of a Harmons closer to my house. That would make my life. I am getting giddy just thinking of the possibility! As unlikely as this life changing possibility would be :(.

OH - I almost forgot!!! This past Sunday one of the girls homes offered to clean the cafeteria SPOTLESS and then brought us a big THANK YOU card with tons of nice thank you's on it,

2 balloons, and some freshly baked chocolate cupcakes with soft delicious chocolate frosting and the words "thank you" written on the cupcakes!!

It was the cutest! And the girls did such a great job cleaning the cafeteria until it shined! THANKS GIRLS!!!!

This panzanella is such a fresh salad and so perfect for these hot summer days. I even liked to eat the tomatoes in this salad! Which is big for me, because I am not a huge fan of tomatoes. But I think the reason why I love this salad is because of the fresh basil and the crunchy bread. I, of course, love a good crusty bread, but my all time favorite herb is basil! FRESH basil. Mmmm...so amazing. If I had to choose one herb and one spice to have to make due with for the rest of my life it would be basil and cinnamon. I would be fine with just the two. I wonder if there is a recipe that combines the two?? Hey - it might taste ok :)

orzo & vegetable confetti salad*

This salad is so fresh and the perfect salad for summer! It would be perfect for a family reunion or picnic, and you don't have to worry about keeping it ice cold because there isn't any mayo or other ingredients that do not do well in the sweltering heat.

pineapple & watermelon salad*

I went to dinner with my best friend Ashley last night and she said the funniest thing I have heard in awhile. She was saying how she hates when her food is so hot it burns her tongue. Landon is exactly the same way. He literally sticks my hot cooked meal in the freezer for 5 minutes before he eats it. I could probably just make him a casserole or something and not even bake it. It's depressing. Well, evidently Ashley is the same way about her annoyance with hot food. When we were at dinner she ordered a classic lasagna and, as she stated it, it was so hot it burned her toes! I seriously about died laughing. I don't know if it is because it was a long day and I was starting to lose it, or because when Ashley and I get together sometimes we get a little crazy. Either way, I thought that was hilarious! Ashley, I love you!

This pineapple and watermelon salad is so refreshing and the PERFECT summer salad! The basil with the lime juice over the yummy fruit is so fresh and exactly what the doctor ordered on a hot day.

Pineapple & Watermelon Salad
from MyGreenDiet
as seen on The Girl Who Ate Everything

1 pineapple, cut into bite-sized pieces

1/3 cup fresh basil, thinly sliced

1 lime, juiced

1/2 watermelon, cut into bite-sized pieces
 

Mix pineapple pieces with basil and lime juice. Place watermelon pieces in serving dish and pour pineapple over the top. So not stir together. Garnish with lime and basil.
 

-alyssa*

bowtie chicken caesar salad*

Hello everyone out there!! Do you remember me?? I have been busy Busy BUSY! But I have some great news! My summer menus are completed and underway! Oh, and not to mention we have welcomed two new staff into our department! I should have taken their pictures today so that I could introduce them better. Joan is our new Food Service Worker and so far she is so great to work with and has the best personality! Colton is our new dishwasher and he has been working a little over a week and has been so awesome! I have heard nothing but positive things about both of them from all around campus and I am so excited when they are out of training so that they can hang out with us all day! I will try and remember to get a picture tomorrow, and also still need to get a picture of everyone in my department so that you all can see a face to the name :). And I just want to tell you how EXCITED I am to FINALLY be fully staffed! I have been fully staffed for about 2 weeks in the 13 months that I have been the director of food services. It is really like a huge sigh of relief! Now I need a vacation :).

So with the launch of our new menus and a huge sports banquet tomorrow for the students, we were SWAMPED today! Also, we fit in going to lunch at Applebee's for Jamie's, Jackie's and Colton's birthdays. We are a bit behind haha. Anyway, today Karen made this amazing bowtie chicken caesar salad, we made the cake for our better than sex cake tomorrow for the banquet, we made some chicken tikka masala for dinner, a birthday cake for one of the students, and I made some peach bbq sauce for our grilled chicken with peach bbq sauce tomorrow for the banquet. As well as our regular fruit cutting and salad bar making in between. Phew..that's a lot of stuff! Oh, and I forgot that Sarah and I ran to the store to buy a ton of vegetarian food as well as some necessities for the banquet and the upcoming camping trip this weekend. My days have been this crazy for what seems like ever, so this is my excuse for my lack of blogging existence. Forgive me, but I am BACK!

I love the Caesar dressing that we use at work. It is actually just the Sysco brand, but it is my favorite! I have tried a couple of different kinds whether it be a bottle I bought from the store or at a restaurant, and none I like as much as our plain old Sysco kind. I guess I could attempt to make some, but to put anchovies or whatever they use would totally freak me out. I know they are in there, but I don't want to see them be put in there. You know what I mean? Anyway, when I saw this recipe for a bowtie chicken caesar salad I was THRILLED! I have seen this meal on the menu at the Pizza Factory, and heard that it was amazing, so couldn't wait to try it out for myself. I thought pasta mixed in with salad sounded like a crazy idea, but it totally works!

Bowtie Chicken Caesar Salad
adapted from The Girl Who Ate Everything

2 bunches romaine lettuce, chopped

1 bag home-style seasoned croutons
1 bag toasted almonds (I forgot to order almonds, so left them out this time...oops!)
2 chicken breasts, grilled with salt and pepper
2 cups bowtie pasta, cooked
4 - 6 oz. shredded parmesan cheese
Caesar Dressing

Toss all the above ingredients with Caesar dressing right before serving. Serves 20-25.

 Yummy yummy in my tummy!

Stay tuned for some of the recipes for our banquet tomorrow. On the menu is caesar salad, grilled chicken with peach bbq sauce, roasted red potatoes (a pre-blogged about recipe), asparagus with balsamic browned butter, garlic bread, New York cheesecake with raspberry sauce, and better than sex cake!

-alyssa*

fusilli & shrimp salad*

I decided to take a break from posting something sweet. I am feeling vulnerable today and all I want is a big chocolate cupcake! Just the thought of having to describe the amazingness of a dessert right now could be lethal to my progress thus far :).

This shrimp salad is actually pretty good. Although, I am really not a fan of non-fried shrimp. I can eat it, but it wouldn't be my first choice. However, those that like shrimp really love this roasted shrimp! I really like the pasta with all of the roasted veggies. It is so fresh and perfect for summer!

Fusilli & Shrimp Salad
adapted from Meet Me in the Kitchen

First, get your water boiling for your fusilli. Prepare that according to the package directions. Then roast your vegetables- I used asparagus and red bell pepper this time. Set them aside while you prep the other parts of the salad.

Turn down the oven temperature and roast your shrimp. While the shrimp is roasting, cut your corn off the cob.

By this time the fusilli should be ready, drain the fusilli and put it in a large bowl. Add the roasted vegetables and corn kernels.

Then add about 1 Tbls olive oil, the lime juice, 1 Tbls red wine vinegar and chopped parsley. Season with salt and pepper. Add more olive oil, vinegar or lime juice, to taste.
Serve in bowls and top with roasted shrimp.

Roasted Veggies
1 pd of asparagus
1 red bell pepper
olive oil
salt & pepper

Preheat oven to 425 degrees F. Chop vegetables into 1-inch pieces and place on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 12-15 minutes or until veggies are crisp- tender.

Roasted Shrimp
juice of 1 lime
olive oil
salt
pepper
1/4 cup chopped Italian parsley
1 pd peeled and deveined shrimp

Preheat the oven to 400 degrees F. Place the thawed shrimp on a large, rimmed baking sheet. Drizzle with olive oil, the lime juice, and season with salt & pepper. Sprinkle chopped parsley on top and toss everything together with your fingers.

Roast for 8-10 minutes, until shrimp is pink and firm.

To finish off the salad you need-
2 cobs of fresh corn, kernels cut off (I left this out, but it would be amazing!)
1-3 Tbls olive oil
juice of 1/2 or 1 lime
salt
pepper
1 -3 Tbls red wine vinegar
1/3 cup chopped Italian parsley

I don't know, because I have not tested it, but I would think that this salad would also be good served cold! If someone tries it, let me know how it turns out!

-alyssa*

broccoli salad*

Happy St. Patty's Day week! I can't wait to make my yummy treats I have planned - well, sort of. I am having a hard time picking, but I'm tellin ya it's gonna be good!

The weather has been SO NICE the last couple of days and it has made me in the mood for summer! I cannot wait to wear short sleeve shirts and flip flops. So excited! This recipe is a great summer recipe and would be perfect for a picnic! I honestly ate 2 bowl fulls of this stuff. It is AMAZING! My new favorite thing (for now). Where this recipe came from is unknown. My cook Karen got it from somewhere, but I am not sure where...

Broccoli Salad
from unknown??

3/4 lb. broccoli florets
1/2 red onion, chopped
1 lb. bacon, cooked and diced
1/2 lb. Swiss or Monterrey cheese, grated
Cole Slaw mix (cabbage, grated carrots and red cabbage)
Sunflower seeds
Raisins or Craisins - or both!
Cole Slaw dressing (see below)

Put all ingredients in a large bowl and toss until evenly distributed.

Cole Slaw Dressing

3/4 cup mayo
1/4 cup sugar
2 Tbsp. vinegar

Mix all ingredients until well combined.

Add into broccoli mix and toss until evenly coated.

THE END! I was scared to try this, I'll be honest. I love broccoli, but the whole thing just kind of freaked me out for some reason. Once I tried it I couldn't stop. It is so addicting! I'm not even a fan of dried fruit, but we put craisins and I really liked them in this salad. I wish I had the ingredients to make this right now because I really want to eat some!!! I just might have to run to the store... :)

-alyssa*

vegan quinoa and black beans*

It's official. I have jumped on the quinoa bandwagon! There was a mysterious box of quinoa that was left from some vendor awhile back that has just been chillin in the kitchen waiting to be used. I have wanted to try it for quite sometime, but I'll admit, I was skeptical. I didn't think it would be very good. This recipe may be cheating because it definitely isn't lacking in flavor or ingredients, but I'm telling you I am going to start using quinoa more often! I ate lunch at 1:00 and it is now 7:30 and I'm still not hungry in the least. This stuff fills you up and it is AMAZING! Really, I am going to be living off this stuff until biggest loser ends. It is so healthy, it is jam packed with protein and it tastes delicious! Also, it is VEGAN! That probably doesn't mean much to most of you, but we have vegan students and when there is something that we can give them that actually tastes decent I literally jump for joy!

Vegan Quinoa and Black Beans
from Tablespoon

Yield:  8 servings

Ingredients
1 teaspoon vegetable oil
1 onion, chopped
1 1/2 teaspoons minced garlic
3/4 cup uncooked quinoa
1 teaspoon cumin
1 1/2 cups vegetable broth
1/4 teaspoon cayenne pepper
1 Tablespoon lime juice
1 cup frozen corn
2 (15 ounce) cans of black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
1 ripe avocado, diced (optional)
salt and pepper to taste

Directions
Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.

Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.

Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.

Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.

Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired (I didn't because I really am not a fan).

Serve hot or cold. Store in refrigerator.

AMAZINGNESS in a bowl! Really, you gotta try this! I am being dead serious when I say that I will be living off this for over a month! Not only will I be living off of it, but I will be enjoying every second of it! And you better believe this replaced an item on my new menus!

-alyssa*

3 bean salad*

I have great news! I finished my new menus today! WAHOO! I do a 5 week cycle menu for Spring, Summer, Fall and Winter, so I just finished the Spring menu. I hope to launch it as soon as next week and I am so excited (even though Spring doesn't technically start for a few weeks).There are dozens of new recipes and I am so excited to share them all with you!

I had never in my life heard of a "3 bean salad" until Sarah had suggested we have it as a side dish one day. It is so refreshing, light and a great source of protein! It's so easy to make, too! I made a slightly different recipe than what we have used in the past the other day, and I like it even more. It's actually technically a 5 bean salad, but they still call it a 3 bean salad, so we'll just go with it :). I didn't use all of the ingredients in the original recipe, and switched up some of the ingredients it called for (fresh cilantro instead of dry, EVOO instead of vegetable oil). Very tasty!

3 Bean Salad
adapted from Allrecipes.com

Yield:  10 servings

Ingredients
1 can green beans, drained
1 can wax beans, drained
1 can red kidney beans, drained
1 can garbonzo beans, drained
1 can black beans, drained
1 red onion, chopped
3/4 cup red wine vinegar
3/4 cup extra virgin olive oil
3/4 tsp. ground dry mustard
1 1/2 tsp. fresh cilantro

Directions
In a large bowl put in all of the beans and onion. In a small bowl combine the vinegar, olive oil, and dry mustard. Mix until well combined. Add liquid mixture to the beans. Finally add the fresh cilantro and toss until well combined. It tastes especially yummy when it has a few hours to chill in the fridge!!

This would be a great picnic side dish in the summer! There's no mayo or anything that needs to be kept cold and it is so refreshing!

-alyssa*