Apple Pie Wheat Berry Salad #RecipeRedux

Apple pie wheat berry salad is one breakfast dish that will keep you feeling full and satisfied well into the day. 

Apple Pie Wheat Berry Salad

Raise your hand if you’ve ever bought something, shoved it in the pantry, bought more stuff that you’ve shoved in front of it and then forgot all about that one ingredient. My pantry is small and disorganized – so telling – and there are things in there I probably haven’t seen in years. I forget, buy more enchilada sauce and then when I finally get on that weird spirt where I want to clean, I find six or seven cans that I’ll never use. It’s a vicious cycle.

So I’m really excited by this month’s Recipe Redux theme. I just recently started participating in Recipe Redux. Essentially, it’s a group that focuses on taking amazing and delicious recipes and keeping them amazing and delicious while lightening them up. And let’s be real, we probably all search for lighter versions of our favorite dishes, right? Each month, there is a theme and this month, the focus is on those lost pantry jewels. We’ve all done it, but now it’s time to shed some light on those forgotten ingredients!

Apple Pie Wheat Berry Salad

Mine? Wheat berries. The annoying thing is that I very vividly remember making a special trip to Wegman’s to buy wheat berries. They were hidden on a small shelf in the back of the whole foods section, buried behind barley and steel cut oats. It took me 25 minutes to find them on the dang shelf. And then I put them in the pantry, dreaming of all the uses I’d find for them. And then I put some enchilada sauce in front of them. Once again, these little berries were pushed to the back, long lost and forgotten.

Until the theme was announced. They immediately came to the forefront of my mind. I had to dig them out but I’m so glad I did. I threw them together in this breakfast-style apple pie salad. Sure, you could eat it at lunch but it’s a little bit sweet and has a great heft to it, so it makes it ideal for keeping you full long after breakfast.

Slightly adapted from Pinch of Yum.

Apple Pie Wheat Berry Salad #RecipeRedux

Ingredients

  • 1 cup cooked wheat berries
  • 1 apple, chopped
  • 2 Tbsp. brown sugar
  • ¼ cup walnuts, chopped
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cloves
  • ¾ cup Greek yogurt

Instructions

  1. Combine all ingredients in a bowl and mix well until combined. Refrigerate for at least one hour before serving.
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Tomato Jam Style Salsa

Tomato Jam Style Salsa

A few years ago, I was really hyped up about entering this salsa competition at our local garden center. I don’t even really like salsa but the opportunity to show off my cooking prowess was not lost on me. It was a chance for victory. A moment to shine and then to run around like a child, flaunting my victory in the faces of those not fortunate enough to have a really awesome recipe. 

And then I realized I didn’t actually have a good salsa recipe, since I hated salsa.

Tomato Jam Style Salsa

So, you know, there’s that.  I obviously needed a salsa recipe, in case I ever needed to enter another salsa contest. I tried a bunch of different store-brands to see what elements I liked and what I didn’t. The verdict – I basically hated tomatoes. It’s a textural thing, to be sure. They explode like little flavor bombs in your mouth and I just cannot handle that crap. At least that was my stance until about two years ago.

Taste buds change and somehow, I managed to overcome my tomato hysteria, slowly but surely. I still won’t eat a cherry tomato in a salad but at least now, I’ll incorporate tomatoes little by little into my lifestyle. Mostly in tomato bacon jam, my lifeblood. And this salsa. After the tomato bacon jam went over so well with everyone, I figured it was the consistency and decided to salsa it up. The result is a salsa unlike any other. It’s thick and jam-like, but with all the flavors of a traditional salsa. Tomato jam style salsa, so perfect! Plus it is completely customizable in that you can toss just about anything you want in the mix. I’ve yet to experiment with fruits (mangos, peaches, you know). But this is perfect with jalapenos, habaneros or any other type of pepper that will clean out your sinuses. Just in time for allergy season so really, I’m like a savior here.

Tomato Jam Style Salsa

Ingredients

  • 2 pounds tomatoes, roughly chopped
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • ½ cup brown sugar
  • 1 ½ cups white sugar
  • ¼ cup apple cider vinegar
  • 1 small Granny Smith apple, diced
  • 1 ½ tsp. chili powder

Instructions

  1. In a large saucepan, combine all ingredients and stir well. Bring to a boil. Once boiling, turn down to low heat. Simmer for 3 hours, stirring occasionally, until the salsa has thickened and has a jam-like consistency.
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Chicken Fajita Lettuce Wraps for #WeekdaySupper

Chicken Fajita Lettuce Wraps

Salads and wraps are so trendy these days. People actually bow their heads in shame or try to dress incognito when going to a burger joint for a quick bite. I’m guilty of it. I run as fast as humanly possible to the door of my favorite take-out spot to avoid public mockery for my unhealthy ways. What can I say? Sometimes, a gal just really needs a serious cheeseburger fix.

So the next day, I try to pretend like I’m super healthy and I eat a salad or wrap for lunch. Because it’s also fun to fit in! And because most wraps actually do taste pretty dang delicious. P.F. Chang chicken lettuce wraps are my life, friends. I’ll eat my weight in a cool wrap and can be found stuffing my face with any taco lettuce wrap stuck in front of me. It’s not a pretty sight and I’d advise you to keep your hands away from my mouth and plate. I don’t share. 

These chicken fajita lettuce wraps rapidly rose to the top of my life where things stuffed into a lettuce leaf are concerned. The chicken is really zingy, not just your average chicken. It’s coated with Ranch seasoning so it has a really nice zip, a great punch of flavor. Authentically fajita? No. Delicious and flavorful? Abso-freaking-lutely. And the fun in fajitas is really tossing in whatever ingredients may tickle your fancy. Peppers, onions, beans, rice. Go for it with gusto! I loaded mine with cheese, guac – obviously, and Greek yogurt standing in for sour cream. Everyone does this, right?

The result is a tasty and relatively guilt-free dinner, thrown together in less than 20 minutes. Score!

Chicken Fajita Lettuce Wraps for #WeekdaySupper

Ingredients

  • 2 breasts of chicken, sliced into cutlets
  • 2 tablespoons Ranch dressing powdered mix
  • 1 1/2 tablespoon olive oil
  • 6 to 8 leaves of romaine lettuce
  • Optional fillings: Cheese, peppers, onions, guacamole, sour cream or Greek yogurt

Instructions

  1. Heat 1 Tbsp of olive oil in a large sauce pan over medium high heat. While it heats, prepare the chicken.
  2. Sprinkle Ranch dressing mix over the chicken to coat evenly.
  3. Place half the chicken in the pan and cook 5 to 6 minutes, then flip and cook for 5 to 6 minutes on the other side until cooked through.
  4. Turn the heat down to medium and add remaining oil. Place the remaining chicken in the pan and repeat until cooked through. Remove to a cutting board and let cool.
  5. Once cool enough to handle, cut into slices.
  6. Divide the chicken into the romaine leaves, then load on toppings of your choice.
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Sunday Supper Movement

Tomato Bacon Jam Grilled Cheese for #SundaySupper

Grilled cheese is the definition of food bliss. Everyone has a favorite variation or topping but truly, it is a sandwich for the ages. My favorite version, this tomato bacon jam grilled cheese, combines smoky bacon, rich cheese and plump tomatoes for an out of this world sandwich.

Tomato Bacon Jam Grilled Cheese

It makes perfect sense that there would be an entire month dedicated to all things grilled cheese. Much like apple pie, I venture to say it is America’s favorite sandwich. Just think of it. If you ponder grilled cheese for a minute, you’ll conjure up memories from childhood where this sandwich made its appearance. Maybe you were sick and your mom made you a classic white American grilled cheese sandwich, cut into triangles and served with a side of tomato soup for dipping. Maybe you threw some bacon on yours for an extra treat.

I remember my first experience with a croque monsieur, essentially a fancy French grilled cheese sandwich. My French class traveled to New York City to take in a viewing of Les Miserables on Broadway. We drove four hours on a school bus and, needless to say, were all starving when we arrived in the Big Apple. Our teacher booked us reservations at a seedy little restaurant that claimed to be French. The decor said otherwise but hey, we were famished so no one complained. Croque Monsieurs were on the menu so we all ordered one. It was, for lack of a better term, heaven on Earth. Gooey cheese, salty ham, buttery and crispy bread toasted to perfection. Really, does it get any better?

Tomato Bacon Jam Grilled Cheese

So when April rolled around and Gallo Family Vineyards announced that they were looking for grilled cheese sandwiches, I jumped on it. I live for the chance to create new and interesting grilled cheese recipes. My mind immediately went to a recipe I’d made for Sunday Supper the previous summer: tomato bacon jam. That jam, it is addictive. I cannot. stop. eating. it. I slather it on toast, scoop it up with cheese crackers, toss it into pasta. I want to turn it into a person and run off to Vegas with it. Slopping it on to a grilled cheese sandwich seemed so natural.  I kind of wonder why I didn’t do it sooner.

Now, the toppings may be amazing but having a great grilled cheese really comes down to two things: bread and cheese, obvi. You could use regular slices of white bread here, if you want to ruin your sandwich. What you really need is a good, crusty bread. Something hearty that will hold up to the cheese, butter and fillings. Standard white bread can hold cheese but you add anything else on there and your sandwich will be kaput before you can even take your first bite. I almost always use a nice, thick sourdough but feel free to play around with bread styles.

Tomato Bacon Jam Grilled Cheese

I always have this big mental debate with myself when it comes to cheese. A classic grilled cheese sandwich uses American, hands down. And when I make grilled cheese, American is where I almost always land. But there are so many types of cheese out there, it’s almost unfair to count out the other varieties. Here, I went with white cheddar for a few reasons. First, I adore white cheddar. I’ll cut off a hunk and eat it in front of the TV. Second, I think it holds up against the smoky flavor of the bacon.

Pair this grilled cheese with Gallo Family Vineyards’ wines. I personally love it with the White Merlot or the Pinot Noir. But there is no real science when it comes to pairing, so try it with your favorite Gallo sip. 

To find Gallo Wines near you, use this handy store locator. And be sure to follow Gallo Family Vineyards on Facebook, Twitter, YouTube and Instagram!   

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.


Tomato Bacon Jam Grilled Cheese for #SundaySupper

Ingredients

  • 1 Tbsp. butter
  • 2 slices thick, sourdough bread
  • 1/4 to 1/2 cup tomato bacon jam (recipe provided in post)
  • 1/2 cup white cheddar cheese, grated

Instructions

  1. Heat a large griddle or pan over medium heat. Add half the butter and allow it to melt.
  2. While the butter melts, place the jam on one side of your sandwich bread. Add the cheese to the other, then place the two halves together.
  3. Place the sandwich in the pan and cook until the cheese begins to melt and the sandwich turns golden on one side. Remove from pan briefly and add remaining butter.
  4. Once melted, add the sandwich, uncooked side down, and cook until golden and the cheese is fully melted.
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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Grapefruit Ginger Faux-Garitas

Margaritas are perfect for any party. But when you want to skip the alcohol, try a grapefruit ginger faux-garita for a new spin. 

Grapefruit Ginger Faux-Garitas

Last week, I whipped up these grapefruit ginger faux-garitas on a whim. An impromptu Mexican fiesta called for something fun, so a mocktail was definitely in order. They come together really quickly and the flavors are so fun and unique. Unfortunately, they went to waste since Brian ended up at the dentist for two hours. I was forced to eat a ton of fajitas and drink a ton of faux-caritas on my own. It was rough but I managed.

Grapefruit Ginger Faux-Garitas

Grapefruit margaritas – or faux margaritas – are nothing new. So that’s why you need to add the ginger syrup (I’ve apparently been on a ginger kick lately). It kicks it up a notch, gives the drink a spicy little undertone. The ginger takes things to the next level.

Grapefruit Ginger Faux-Garitas

Feel free to turn this into a regular margarita but I promise, the faux version is perfect, too!

Grapefruit Ginger Faux-Garitas

Ingredients

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 1/2 inch knob of ginger, sliced
  • 1 grapefruit, juiced
  • 1 lime, juiced
  • sparkling water
  • ice

Instructions

  1. Combine sugar, water and ginger in a sauce pan. Bring to a boil and stir until sugar has dissolved. Reduce to low and simmer for 20 minutes. Strain out the ginger.
  2. Divide sugar ginger syrup between two glasses. Divide grapefruit juice and lime juice between the two glasses. Fill with ice, then top with sparkling water.
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