I am so glad I decided to make this Super easy Asiago sun dried tomato bread because it was the best bread I have ever made. For sure this is going to be a recipe that I will be suing for time to come.

The day I made this Super easy Asiago sun dried tomato bread I visited Whole Foods. I mean, I really love this store but the freaking prices in most of the items makes me mad. It is so expensive to buy my entire grocery list there….Anyways, every time I go I always wonder around the baking and bread section and glance at all the of baking treats and bread.

I hardly ever end up buying anything but when I left I thought to myself, when I get home I will make my own bread and call it a day. After all it can’t be that hard.

Well, the next evening I did just that. I got one of my old no knead bread recipes and made this Super easy Asiago sun dried tomato bread version that was out of this world. The prep time is almost none existent since you don’t have to knead the dough. Pretty much you just have to mix all the ingredients and let the mixture rise through the night.

Then next morning the mixture will be ready to be baked. I actually got the recipe from this easy crusty whole wheat bread. I just altered it a bit and added my own twist to it. I have wanted to make some sort of cheese bread before so Asiago was my choice for the cheese.

The combo was just plain sensational. I also added some dried rosemary to the mix and that was just plain genius. I am telling you, you must make this super easy Asiago sun dried tomato bread. I am going to make it again this week. I just happen to run out of whole wheat flour so I will go to the store and get some more.

If you are not a great baker, or good making bread, it will not matter if you use this recipe. This Super easy Asiago sun dried tomato bread recipe will turn out great for you. The only thing you have to do is make sure that the yeast you use is not expired and you will be good to go.

Well I hope you get to make this amazing Super easy Asiago sun dried tomato bread. It is out of this world.

Enjoy!

Super easy Asiago sun dried tomato bread

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hr

Ingredients:

• 2 cups whole wheat pastry flour
• 2 cups all-purpose unbleached flour
• 3.5 oz sun dried tomatoes, dry pack
• 8 oz Asiago cheese, cut into small chunks
• 1 tbsp dried rosemary
• 1 tsps celtic salt
• 1 1/4 tsp active dry yeast
• 2 1/4 cups lukewarm water

Directions:

In a large mixing bowl add the flour, salt, yeast, sun dried tomatoes and cheese. Stir to combine. Add the water and mix though until it is well mixed. I do this step with a spatula but you can also use your hands.

Cover the mixing bowl with plastic wrap and let it sit on your counter for 12 to 18 hours. I do this at night so the next morning when I wake up is risen and ready to be baked.

When you are ready to bake the bread, place your 3.5 qt dutch-oven (lid included) in the oven and preheat it to 450 F degrees. (You must preheat your dutch-oven to 450F)

Flour your work surface. Remove the dough from the bowl and shape it into a ball. Add some flour to the dutch-oven prior to placing the dough to make sure it won't stick. Carefully place the dough into the preheated dutch-oven. Cover the pot with the lid and place it back in the oven.

Bake for 30 minutes with the lid on. Remove the lid and bake for another 15-20 minutes or until golden brown. The bread will keep for up to 2 days.

Notes: Make sure the yeast that you use is not expired. You may also like this easy crusty whole wheat bread. 

The post Super easy Asiago sun dried tomato bread appeared first on Eat Good 4 Life.

I have tried shrimp scampi before, however, never got a chance to make it until today. For my recipe I actually used a mixture of butter and extra virgin olive oil to make it a tad healthier. The recipe turned out superb and even leftovers were gone in no time.

October is National Seafood Month. I have always loved seafood since very little. I grew up in Spain eating the Mediterranean diet so seafood is a big part of it. From shrimp, mussels, tilapia, tuna, salmon, pollock etc you name it. I truly couldn’t live without seafood.

If you are like me and love seafood I invite you to visit dishonfish.com Here you will find tons of recipes using fish and seafood. Recipes for breakfast, lunch and dinner. Fish is packed with protein, B vitamins and omega- 3’s so get creative or follow a recipe and start incorporating healthier protein into your diet.

Seafood, which includes fish and shellfish, received particular attention in the 2010 Dietary Guidelines because of evidence of health benefits for the general populations as well as for women who are pregnant or breastfeeding. In the 2015-2020 Dietary Guidelines for Americans seafood has actually received the attention it deserves. The health benefits have been thoroughly outlined.

For the general population, consumption of about 8 ounces per week of a variety of seafood, is associated with reduced cardiac deaths among individuals with and without preexisting CVD. Similarly, consumption by women who are pregnant or breastfeeding of at least 8 ounces per week from seafood choices that are sources of DHA is associated with improved infant health outcomes.

I also have a few seafood recipes that you can find in this link to start experimenting. Instead of using meat and poultry switching to seafood would be an healthier option so give it a try. My kids love fish so I tried to have it at least twice a week. They rather have fish than meat anyways so that is better for me!

I encourage you to try this shrimp scampi pasta with sun dried tomatoes that you can make in just a matter of 15 minutes. It is extremely easy and the taste is just superb. My family enjoyed it and even asked for seconds. I wish I doubled the batch, next time I will.

I leave you with this amazing shrimp scampi pasta with sun dried tomatoes recipe that I hope you get to try soon.

Enjoy!

Shrimp scampi pasta with sun dried tomatoes

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 16 oz whole wheat spaghetti
• 16 oz shrimp
• 3 tbs extra virgin olive oil
• 4 oz butter, cubed
• 3 oz sun dried tomatoes
• 1/2 cup grated parmesan cheese
• 1/2 tsp celtic salt
• 1/2 tsp whole red dried chilis or pepper flakes
• Chopped parsley
• 4 cloves or garlic, chopped

Directions:

Cook pasta according to package instructions.

In a large skillet add the olive oil with the whole chilis and cook for 1 minute until the oil obtains some of the fragrance. Add the garlic and cook for another minute.

Add the shrimp and if the shrimp is already cooked just saute for another minute or so. If the shrimp is uncooked just cook further for another 3 minutes or until it is cooked. Add the sun dried tomatoes toss and turn the heat off. Add butter, grated cheese, salt and cooked pasta.

Toss and sprinkle the chopped parley. Serve immediately.

This is a sponsored conversation written by me on behalf of National Fisheries Institute. The opinions and text are my own.

The post Shrimp scampi pasta with sun dried tomatoes appeared first on Eat Good 4 Life.

To serve with any of Panera’s salads I have created this amazing grilled cheese sandwich with sundried tomatoes, pesto and spinach. A great sandwich that can be served with either their Classic Salad, Caesar Salad or one of my favorites, their Strawberry Poppyseed & Chicken Salad.

I love to eat colorfully The brighter the better and this Strawberry Poppyseed & Chicken Salad, at just 350 calories, is the great complement to any protein packed grilled cheese.

For this grilled cheese sandwich I used a mixture of pesto sauce, sun dried tomatoes and fresh spinach. You can use any cheese of your choice but in my case, provolone is my favorite cheese to use when making grilled cheese sandwiches. It melts easily and tastes great.

I also used Panera’s sourdough bread that is artisan bread baked fresh every day. I normally have to buy two loaves, as my family always requests two sandwiches when making grilled cheese sandwiches and I never have enough with just one loaf. Plus having leftovers is also great!

To order any of their products and learn more about Panera you can visit this link.

My philosophy of following a healthy lifestyle is composed of eating the highest quality ingredients, striving to incorporate exercise whenever possible, at least 2-3 times per week and getting enough sleep. Something that many of us forget.

Clean eating doesn’t have to be difficult, expensive or complicated. A little bit of planning and effort will go a long way.

Enjoy!

I know Panera strives to make good food. Not only food you crave, but food that’s good for you. Food that will make the rest of you feel as good as your taste buds. It comes from a good place, and is made with seasonal, clean ingredients. Panera wants their guests to revel in the joy of good eating and to share the experience of good food.

If you don’t have a grilled pan you can make the sandwiches in any pan you may have. The grilled marks won’t be there but the sandwich will be as good. You can also use any other greens of your choice, arugula and kale also works great.

“This post was brought to you by Panera Bread. I received compensation to write this post…all opinions expressed are my own.”

Sun dried tomato spinach grilled cheese sandwich

Miryam's original recipe

Yield: 8 sandwiches

Total Time: 20 minutes

Ingredients:

• 1 loaf Panera sourdough bread, sliced
• 8 tbsp pesto sauce
• 6 oz sun dried tomatoes
• 4-6 oz fresh spinach
• 8 slices provolone cheese
• 2-4 tbsp olive oil

Directions:

Heat a grilled/griddle skillet over medium heat. Divide the olive oil over the outside of each slice of bread. Spread the pesto sauce over the inside of four slices of bread. Place half a slice on the provolone cheese on four pieces of bread followed by the sun dried tomatoes and fresh spinach.

Place the other half of provolone cheese slice on top of the spinach and top with the other slice of bread.

Add the sandwiches to the grill pan and grill until golden brown and the cheese is starting to melt, about 2-4 minutes on each side. Serve them while they are still warm.

The post Sun dried tomato spinach grilled cheese sandwich appeared first on Eat Good 4 Life.

I love creamy pasta recipe however I don’t make them too often because most use heavy cream  with loads of saturated fat. Once in a while is OK but relying on these recipes too often is not something we do around our house! Don’t get me wrong, we do love them, is just that I like to cook on the heavy side just once in a while.

While you can use heavy cream for this recipe I opted in using half and half. They  both would work well, it is just your preference. Also if you don’t like mushroom you can just omit them. We just happen to love them.

Also if you like to make this recipe GLUTEN FREE you can perfectly use gluten free pasta. I have used it before and I know it will work here perfectly.

By the way, my house is coming along. It is going super slow but it is starting to take some shape to it. I think this coming week it will be a big week for the house since the kitchen would be installed. I can’t wait!!

Well I am going to keep this post nice and short. I have so much to catch up on besides studying chemistry for tomorrow’s test. Ugh…the story of my life!

Enjoy!

Add the olive oil, and garlic to the pan. Cook for 1 minute until fragrant. Add the sliced mushroom and cook for 3 minutes until they brown a bit.

Add the celtic salt and the white wine and cook until it evaporates almost 3/4 of the way.

Add the half and half, chopped mozzarella cheese, sun dried tomatoes and paprika. Let the mixture cook for about 2-3 minutes until the cheese melts.

This is how your sauce will look like. At this stage you can add the pasta and mix through. Serve while still warm. I added some chopped parsley and pepper flakes to each serving plate.

Creamy sun-dried tomato pasta

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 1 lb whole wheat penne
• 2 tbsp olive oil
• 4 garlic cloves, chopped
• 1/3 cup dried white wine, optional
• 1 lb mozzarella cheese, shredded
• 6 oz sun dried tomatoes, drained
• 6 oz sliced mushrooms
• 1 cup half and half
• 1/4 cup organic milk
• 1 tsp paprika
• 1/2 tsp Himalayan salt
• Pepper flakes
• Chopped fresh parsley

Directions:

Cook pasta according to package instructions.

In a large skillet, over medium to high heat, add the olive oil and garlic and cook until fragrant, about 1 minute. Add the mushrooms and cook for 3 minutes until they have browned a little bit. Add the white wine and let if reduced to less than half.

Add the half and half, milk and cheese. Let the cheese melt. This will take about 3 minutes. Add the paprika, and sun dried tomatoes. Mix through and turn the heat off. At this stage you can add the pasta. Mix through and sprinkle some pepper flakes and parsley if using.

The post Creamy sun-dried tomato pasta appeared first on Eat Good 4 Life.

How did everyone enjoyed Halloween? We actually celebrated with a group of Spanish friends last night. 30 friends to be exact, so the crowd was really large. We all are from different places in Spain so it was refreshing to see and connect with some friends that also live here in NJ.

While I was in college living in Staten Island, NYC for almost 10 years, I never meet anyone from Spain. After that I moved to NJ and meet a lot of people from Spain which was super cool.

For the party I took this green bean chickpea salad as well as the chili truffle recipe that I will be posting next week. They both got eaten pretty good. I love taking salads to gatherings since they are super easy to make, healthy and mostly everyone get to eat them.

There was so much food. Each of us took something to eat and drink and between 30 people, well lets just say there was tons of food. I think I ate most of the octopus and sardines. I should have taken a picture but I was too busy stuffing my face with alls sort of Spanish tapas!

Anyhow, I hope you stay tuned for the chili truffle recipe that I will be posting next week but until then I hope you like this easy green bean chickpea salad.

Enjoy!

Green bean chickpea salad

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes

Ingredients:

• 1 lb fresh green beans
• 14 oz canned chickpeas
• 2-3 oz jar sun dried tomatoes
• 1 tbs black sesame seeds
• 6 oz feta cheese, crumbled, omit for vegans
• 15 oz canned black olives, sliced
• 2 tbsp sesame oil
• 2 tbsp rice wine vinegar

Directions:

In a double boiler-steamer place the green beans and cook for 6-8 minutes. Run cold water over them when they are tender so that they don't keep cooking.

In a large mixing bowl add the rest of the ingredients. Add the green beans and mix through. Serve. This salad will keep covered in the refrigerator for up to two days.

The post Green bean chickpea salad appeared first on Eat Good 4 Life.

This combination for this sun dried tomato and kale grilled cheese sandwich, yet unusual, was still fantastic. My kids really liked it, especially with the olives in it. I wish I would have made more sandwiches because the two that I made was not enough. Next time I will though.

I used some sun dried tomato spread as well as Jalapeño stuffed olives from Mezzeta. The combo? Just out of this world. Me and my husband love spicy food and my 4 year old truly adores olives. I told her these olive were spicy but she didn’t care less, she still wanted to eat the sandwich, and she did. I couldn’t believe it because these olives were truly spicy!

Mezzetta is hosting a “Make That Sandwich” contest. Do you have a unique sandwich idea? The grand prize winner will come home with $25,000. You need to include at least two Mezzetta products in your original creation. Contest details are available here. I would love to see one of my readers win so let me know if you enter.

Well until my next post, I hope you get to make this amazing sun dried tomato and kale grilled cheese sandwich. It is going to blow your taste buds away!

Enjoy!

This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.

sun dried tomato and kale grilled cheese sandwich

Miryam's original recipe

Yield: 2 sandwiches

Total Time: 10 minutes

Ingredients:

• 4 slices whole grain bread
• 2 tbs Mezzeta sun dried tomato spread
• 8 Mezzeta stuffed Jalapeño olives, sliced
• 4 slices cheese
• 1/2 cup fresh kale

Directions:

Spread 1 tablespoon of sun dried tomato spread over one slice of bread. Top with half the sliced stuffed Jalapeño olives followed by one slice of cheese. Top with some fresh kale, another slice of cheese and finish with the other slice of bread.

Repeat the same for the other sandwich. Over medium to high heat, heat your griddle or a non stick pan. Place the sandwiches onto your pan and heat on each side 3-4 minutes making sure they don't burn. Serve while still warm and the cheese is melted and gooey.

This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.

The post Sun dried tomato and kale grilled cheese sandwich appeared first on Eat Good 4 Life.