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PASSOVER SWEET MATZOH GRANOLA
Sweet Matzoh Granola

Sweet Matzoh Granola

Here is a modern twist on the classic Passover ingredient, matzoh.  This sweet granola recipe is fast, easy and ohhhhh, such a genius DIY hostess gift.  For more yum and our food philosophy, visit www.mealsonheelsbymindy.com and check out Don’t Worry, Eat Happy.
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PASSOVER SWEET MATZOH GRANOLA

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: 8-10

Ingredients

  • ½ cup honey or maple syrup
  • 3 sheets Matzohs, crumbled (whole wheat matzoh is an option)
  • 1/8 cup coconut oil or unsalted butter
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • ½ cup unsalted pumpkin seeds, pepitas
  • ½ cup slivered almonds
  • ½ cup raw pecans or walnuts
  • 3 Tbs white sesame seeds
  • ½ cup dried fruit such as cranberries, pitted dates or apricots, chopped

Instructions

  1. Preheat oven to 300°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large pot, heat honey and coconut oil over medium heat until completely combined. Remove from heat. Stir in crumbled matzohs, all nuts and seeds into mixture. Continue stirring until ingredients are all evenly coated.
  4. Spread the mixture on the prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes. The granola should be golden-brown when done.
  5. Remove from oven, let cool completely, then break into smaller pieces. Gently toss in chopped dried fruit. Granola will keep in an airtight container for up to 2 weeks. Makes about 3½ cups granola. Divide into bowls for a quick breakfast with yogurt or scoop into glass mason jars and adorn with ribbon for festive Passover gifts.
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SPRING ROASTED LEG OF LAMB
Herb-Crusted Leg of Lamb www.mealsonheelsbymindy.com

Herb-Crusted Leg of Lamb
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Even with winter going out like a lion in many regions of the country, Spring will soon arrive!  With the new season’s rainbow bright colors as vibrant as purple blueberries, crisp green string beans and strawberry-red rhubarb pie,  you can breathe new life into your kitchen with these spotlighted ingredients.  And it wouldn’t be Spring without a delicious Herb-Crusted Leg of Lamb recipe.  Here’s one of our carnivore favorites and we hope your family will love it, too.  For more seasonal yum sign up and check out our food philosophy, Don’t Worry, Eat Happy!

HERB-CRUSTED LEG OF LAMB

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Serving Size: 6-8

Ingredients

  • 3 large garlic cloves, peeled
  • 1 tsp fresh thyme leaves
  • ½ cup fresh rosemary leaves, finely chopped
  • 2 tsp Sea salt
  • ¼ cup fresh lemon juice
  • ½ cup Extra Virgin olive oil
  • 2 Tbs Dijon mustard
  • 5 - 6 lbs bone-in-leg of lamb, trimmed

Instructions

  1. Preheat oven to 500°F.
  2. Mince garlic in food processor. Add next 4 ingredients. Using on/off turns, process just until herb leaves are finely chopped. Drizzle oil into mixture. Add mustard. Pulse until mixture is blended.
  3. Open leg of lamb. Sprinkle it with salt and pepper. Spread a bit of herb mustard mixture on the inside of the lamb.
  4. Arrange leg of lamb with its fatty side facing up inside a deep roasting pan.
  5. Rub remaining herb mustard mixture onto lamb, coating completely. Roll up meat and tie at 1-inch intervals with kitchen twine.
  6. Roast for 30 minutes. Add boiling water to roasting pan. Reduce heat to 375°F.
  7. Continue roasting meat for 2 hours, basting every hour or so. Cook until meat is completely fork tender.
  8. If lamb begins to brown while cooking, cover with foil for remaining 2 hours.
  9. Remove from oven. Let leg of lamb rest 10 minutes. Remove twine. Slice into pieces. Serve with herb dressing. *The herb mustard mixture can be made 4 hours ahead of time.
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SPRING BLOOM: GUIDE TO SEASONAL PRODUCE

Guide to Seasonal Produce

SPRING…we’ve been dreaming about you.

Guide to Seasonal Produce

This Friday marks the arrival of colorful, bountiful Spring. This season’s produce combines a rainbow of bright colors as vibrant as purple blueberries, crisp green string beans and strawberry-red rhubarb pie.  For more seasonal yum sign up and check out our food philosophy, Don’t Worry, Eat Happy!

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St Patrick’s Day Feast
Irish Lamb Stew

Irish Lamb Stew         www.mealsonheelsbymindy.com

It’s not easy being green unless it’s St. Patty’s Day!  Lads and lassies alike can revel in the spirit with a delicious shamrock-inspired menu and spirited activities that awaken their dormant leprechaun.  May the luck of the Irish be yours, so don’t hesitate to sign up for seasonal yum and check out our food philosophy, Don’t Worry, Eat Happy.

Irish Lamb Stew

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving Size: 6

Ingredients

  • 2 small onions, cut into rings
  • 3 medium carrots, diced
  • 2 turnips, diced
  • 2 celery stalks, chopped
  • 1 small cabbage, cut into small inch pieces
  • 2 lbs lamb shoulder, fat trimmed, cut into 2 or 3-inch pieces, salt and pepper to taste
  • 4 cloves garlic, peeled and minced
  • 4 small potatoes, peeled and diced
  • 1/4 tsp dried marjoram
  • 3 Tbs fresh flat-leaf parsley for garnish

Instructions

  1. Cut lamb into large stock pot and cover with water.
  2. Season with salt and pepper, cover and simmer 20 minutes.
  3. Add the vegetables, garlic and potatoes and simmer another 25-30 minutes covered.
  4. Season with dried marjoram and additional salt and pepper. Garnish with fresh herbs.
  5. Serves 4-6.
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PI DAY
Pi(e) Day Three Berry Cobbler www.mealsonheelsbymindy.com

Pi(e) Day Three Berry Cobbler
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Food + Math = Delicious Happiness.  In honor of Pi Day this March 14, add up these colorful ingredients for a brilliant and finger-licking luscious result.  It promises to deliver that coveted A+ performance! For more on our food philosophy, check out Don’t Worry, Eat Happy.

Three Berry Cobbler Pi(e)

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 8 servings.

Ingredients

  • 3 cups blueberries, rinsed and dried
  • 3 cups blackberries, rinsed and dried
  • 2 cups strawberries, rinsed, dried and hulled
  • 2 cups granulated sugar
  • ¼ tsp ground nutmeg
  • 1½ Tbs cornstarch
  • 2 cups Bisquick baking mix
  • 1 cup whole milk
  • ½ tsp freshly ground cinnamon
  • ½ stick (4Tbs) unsalted butter, melted
  • 6 pieces nut biscotti broken into crumbled pieces, (found on the grocer's cookie aisle)

Instructions

  1. Preheat oven to 400°F.
  2. In a large mixing bowl combine 3 types of prepared berries, 1¼ cup sugar, nutmeg and cornstarch. Stir with a wooden spoon until berries are well-coated. Pour berries into a Pam sprayed 13 x 9-inch baking dish.
  3. In a medium bowl, with a fork, blend together Bisquick, ½ cup sugar and whole milk. Spread this evenly over berries.
  4. In a separate bowl, combine the remaining ¼ cup sugar and ground cinnamon. Gently brush the top of the dough with melted butter then sprinkle with the cinnamon and sugar mixture.
  5. Top with crumbled nut biscotti.
  6. Bake on the middle rack atop a cookie sheet for 30 minutes, until golden brown. The berries will be bubbling and bursting with juice! Option to spoon berries into ramekins for individual servings then spread Bisquick and biscotti on top and proceed with recipe.
  7. Allow to cool 10 minutes before serving. Serves 8.
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BUCATINI ARRABIATA WITH PANCETTA
Bucatini Arrabiata with Pancetta www.mealsonheelsbymindy.com

Bucatini Arrabiata with Pancetta
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A rock star of classic Italian pasta sauces, this fresh little twist with sauteed pancetta in Arrabiata makes for an intensely flavored pasta.  So don’t hesitate for a second to spice up any winter night in less than 20 minutes!  This in-demand Bucatini pasta recipe promises to fill your belly with joy.  For more yum and our food philosophy, check out Don’t Worry, Eat Happy.

Bucatini, Pancetta & Arrabiata Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: Serves 4-6.

Ingredients

  • 1 35-ounce can San Marzano tomatoes
  • ¼ cup tomato paste
  • ¼ cup Extra Virgin olive oil
  • 1 medium onion, peeled and thinly
  • 4 slices pancetta, cut into 1 1/2-inch julienne strips
  • 1 Tbs crushed hot red pepper flakes
  • 1 Lbs Bucatini pasta
  • 1 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
  • Kosher salt and fresh ground pepper to taste

Instructions

  1. Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Set aside. Bring 6 quarts of salted water to boil in a deep 8-quart pot.
  2. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions and cook, stirring, until wilted, about 4 minutes. Stir in the pancetta and cook 2 minutes. Add the hot red pepper flakes, strained tomatoes and tomato paste. Bring to a boil.
  3. Lower heat to a simmer. Season lightly with salt. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes.
  4. Add Bucatini to the boiling salted water and cook, stirring occasionally, until al dente, about 10-12 minutes.
  5. Re-season Arrabiata sauce to taste.
  6. Reserve about 1 cup of the pasta cooking water. Drain the pasta.
  7. Add Bucatini pasta to red sauce and bring it to a boil. Add remaining olive oil. Toss until Bucatini pasta is well-coated.
  8. Remove the pan from the heat, stir in 1 cup of the grated cheese. Transfer to a large serving platter.
  9. Serve immediately.
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Texan Chili Con Carne
Best Chili on a Chilly Day www.mealsonheelsbymindy.com

Best Chili on a Chilly Day
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It’s fitting that we all celebrate National Chili Day every year on the fourth Thursday of February during winter’s coldest month!  Chilis boast a real boost to your metabolism and share a sensual allure  with chocolate–a biological reaction or “chili high” resulting from the rush of endorphins.  So warm up with our fiery Texan Chili Con Carne and enjoy every last satiating spoonful.  For more on our food philosophy Don’t Worry, Eat Happy click here and remember to share the yum with friends on Facebook, Twitter, Pinterest and Instagram.

Texan Chili Con Carne

Prep Time: 30 minutes

Cook Time: 1 hour, 45 minutes

Yield: 8

Ingredients

  • 8 poblano chilis, a mildly spicy and sweet green chili pepper deep in flavor
  • 2 lbs boneless chuck roast, ask butcher to trim and cut into ½-inch cubes
  • 1½ tsp salt
  • 1 tsp fresh pepper
  • 1 Tbs smoked paprika
  • 3 Tbs all-purpose flour
  • 2 Tbs Extra Virgin olive oil
  • 3 cups chopped yellow onion
  • 4 garlic cloves, peeled and minced
  • 1 bottle of beer (12 oz)
  • 3 cups canned plum tomatoes, peeled, seeded and chopped
  • 2 cups sweet corn
  • 1 Tbs dried oregano
  • 1 Tbs ground cumin
  • 1 can chipotle chili in adobe sauce
  • 3 Tbs fresh cilantro, chopped
  • 8 Tbs sharp cheddar cheese, shredded
  • 1 large Ziploc plastic bag
  • 1 red chili pepper, sliced for garnish

Instructions

  1. Preheat broiler. Line baking sheet with aluminum foil. Pour flour into a shallow dish and set aside.
  2. Place poblanos on baking sheet and broil for 8 minutes or until poblanos are slightly charred, turning after 6 minutes. Place charred poblanos in the Ziploc plastic bag and seal. Let stand 10-15 minutes. Remove poblanos and peel off their skins. Cut chiles into 1-inch pieces.
  3. Season beef with salt, fresh pepper and paprika. Dredge in flour.
  4. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of the dredged beef to pan and sauté for 5 minutes, turning with tongs to brown all sides then remove. Repeat procedure with remaining olive oil and beef. Place browned beef in a bowl and set aside.
  5. Reduce heat to medium. Add onions to pan and cook for 10-12 minutes, stirring occasionally. Add garlic and cook for 3 minutes, frequently stirring. Pour in beer, stir and cook until liquid evaporates, approximately 8-10 minutes.
  6. Return beef to the hot pan. Stir in tomatoes, corn,oregano and cumin; bring to a simmer. Cover and cook for 1 hour, stirring occasionally.
  7. Stir in poblanos and simmer for an additional 45 minutes or until beef is fork-tender. Rinse, seed and chop chipotle. Stir in fresh cilantro and chipotle and divide into 8 bowls. Garnish with shredded cheese, sweet corn or sour cream. Serves 8.
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REAL MEN EAT QUICHE
Real Men Eat Quiche

Real Men Eat Quiche www.mealsonheelsbymindy.com

Quiche: A love story.  This spontaneous and versatile dish is a great way to use the season’s abundance of vegetables and kitchen staples you have on hand. So jump right in with reckless abandon and quiche (the cook) me quickly.  After all, real men eat quiche!  For more yum and our food philosophy check out Don’t Worry Eat Happy.

CARAMELIZED FENNEL, KALE, BROCCOLI AND GOAT’S CHEESE QUICHE

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 15 minutes

Yield: 4-6 servings

Ingredients

  • ½ cup sherry vinegar
  • ½ cup light brown sugar
  • Kosher sea salt and pepper to taste
  • 1 large fennel bulb, cleaned and halved, cut into wedges
  • 2 eggs, room temperature
  • 1 cup heavy cream
  • 1 tsp Dijon mustard and ⅓ cup goat’s cheese, softened
  • Store bought puff pastry dough, thawed
  • 1 oz kale leaves, rinsed, dried, blanched and chopped
  • 2 cups broccoli florets, blanched
  • Garnish with fresh thyme leaves
  • (Option to add French ham or grilled chicken to recipe)

Instructions

  1. Preheat oven to 425°F.
  2. Place sherry vinegar, light brown sugar, Kosher salt and fresh ground pepper into a deep-sided baking tray.
  3. Add fennel slices, cut-side down. Roast for 35-40 minutes, turning once until sticky and fork-tender. Reduce oven to 350°F.
  4. Place eggs, mustard, cream, salt and fresh ground pepper in a bowl. Whisk vigorously to combine. Add prepared kale and broccoli. Set aside.
  5. Trim thawed pastry dough and line a lightly greased 11-inch x ¾-inch rectangular tarte pan (with removable bottom), overlapping the pastry sheets in the center.
  6. Top with roasted fennel, cut-side up. Gently pour egg mixture over top. Place spoonfuls of goat cheese around the fennel slices. Bake for 40 minutes or until golden brown and set.
  7. Garnish with fresh thyme or chopped chives.
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SWISS TOBLERONE FONDUE: KISSING KEBABS
Toblerone Fondue Fruit Skewers www.mealsonheelsbymindy.com

Swiss Toblerone Fondue Kissing Kebabs
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Send a sweet message to a sweetie by making our famous Kissing Kebabs.  After all, nothing best showcases your adoration, affection or admiration of someone special than a homemade goodie.  With a brush of creativity and your favorite fruits, skewers and cookies on-hand, this Swiss Toblerone Chocolate Fondue recipe will keep the kisses coming.  For more yum and our food philosophy, check out Don’t Worry Eat Happy.

TOBLERONE FONDUE KISSING KEBABS

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Serves 4-6.

Ingredients

  • 7 oz Toblerone white or milk chocolate bars, approximately 2 bars
  • 7 oz Toblerone dark chocolate bars, approximately 2 bars
  • 1 cup heavy whipping cream
  • 16 fresh strawberries, cleaned and stems removed
  • ½ pints of fresh blueberries, raspberries
  • Green or purple seedless grapes
  • 2 medium bananas or cored pears, cut into 16 1/2-inch slices
  • 16 coconut macaroons or angel food cake cut into cubes
  • Bag of marshmallows
  • 16 bamboo skewers
  • **Option for adults: Add 2 tsp Grand Marnier, Kirsch or Cognac

Instructions

  1. Thread the skewers starting with a piece of macaroon, then strawberry, seedless grape, banana slice, marshmallow, and then a raspberry or blueberry. Repeat with the remaining fruit and skewers.
  2. In two separate bowls, break each type of Toblerone chocolate bar into small pieces. In two separate saucepans, bring 1/2 cup of heavy cream to a gentle simmer, then lower heat.
  3. Add the dark chocolate to one pan and the white chocolate to the second pan. Whisk until completely melted (use 2 separate whisks). Remove pans from heat and option to add liqueur at this point. Whisk until combined.
  4. Gently pour two chocolate fondues into separate warmed serving bowls. Surround with platters of prepared skewers. Have fun dipping!
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Valentine’s Day: Perfect Chocolate Cake
Perfect Cake au Chocolat www.mealsonheelsbymindy.com

Perfect Cake au Chocolat
www.mealsonheelsbymindy.com

The only chocolate cake recipe you’ll ever need!  Make every day Valentine’s Day with this easy and deliciously moist Cake au Chocolat.  For more yum and our food philosophy, check out Don’t Worry, Eat Happy.

Valentine’s Day Cake au Chocolat

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 8 -10 servings

Ingredients

  • 8 Tbs unsalted butter, softened to room temperature
  • ¼ cup dark chocolate
  • ¾ cup flour to coat the pan
  • 1 tsp baking powder
  • 2 Tbs cocoa powder
  • ½ cup sugar
  • 4 eggs
  • 2 ripe bananas, peeled and mashed
  • Non-stick cooking spray

Instructions

  1. Preheat oven to 350°F.
  2. Coat 8-inch cake baking pan with non-stick spray and a dusting of flour. Set aside.
  3. In a medium saucepan, melt the butter and the dark chocolate. Remove from heat. In a small bowl, mix the flour, baking powder, cocoa and ¼-cup of sugar. Once dry Ingredients are mixed, gently pour this mixture into the melted chocolate and butter.
  4. Separate the egg yolks and whites in two bowls. Pour in the whisked egg yolks into the chocolate mixture then add mashed bananas.
  5. In a separate large bowl, whip the egg whites with a wire whisk while gently adding the remaining ¼-cup of sugar.
  6. Fold the whipped egg whites into the chocolate mixture. Gently incorporate all Ingredients before pouring batter into the greased and floured baking pan.
  7. Bake for 25 minutes. Serve warm or at room temperature. Sprinkle with confectioners' sugar. Serves 8.

Notes

Perfect for Valentine's Day.

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About Mindy
 
For lifestyle and entertaining expert Mindy Kobrin, cooking, wellness and celebrating are a family affair. Her lifestyle philosophy can be distilled to a single, luscious concept: Don't Worry, Eat Happy. Fusing culinary know-how and health initiatives, Mindy aims to create nothing short of a movement: to arm people with information on the value and culture of food and the importance of quality time around the table. Her mission is to teach the foundation of mindful eating and how to use seasonal ingredients to create nutritious, delicious and satisfying meals. It’s also her heartfelt goal to be a change agent, spreading the message of quality food and spirited cooking for children to carry into adulthood and pass on to the next generation. See more.
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