Red Barn Cafe-

Life is hectic - Savor every Bite!

Sunday, March 20, 2016

Corned Beef and Cabbage Hash with Eggs

This is a savory good way to use up those St Patrick's Day leftovers. I don't know why I never  thought of it before!

Leftover corned beef- about 3/4 - 1 cup, chopped
2 slices bacon, chopped
1/2 cup leftover chopped cooked cabbage
2 scallions, green and white parts, chopped fine
leftover cooked potatoes, cubed, 3/4 - 1 cup
4 eggs
2 tbsp butter

In an oven-proof skillet heat the butter until melted and add the bacon and corned beef. Cook until bacon is crisp, then add the potatoes and stir gently. Cook a few min and add the scallions and cabbage. After a few minutes carefully crack each of the eggs. Bake in a preheated 350 degree oven for about 10 min until eggs are set. If you want them runny, take out now. If you like them cooked through, wait another 1-2 min. Salt and pepper the eggs and serve.

Sunday, February 28, 2016

Arugula Pesto Stuffed Chicken

I love pesto, and like
experimenting with different ingredients to make it. Here is one version you may not have tried..yet.

6 thin chicken cutlets

3 cups fresh baby arugula
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
half tsp sea salt
1 tsp cracked black pepper
3/4 cup walnuts, I like to toast mine in a  dry skillet for 4-5 minutes and cool.
1/2 lemon juiced and zested
1 large clove garlic, chopped
Italian seasoning, I like the McCormick Italian grinder seasoning.

combine pesto ingredients in a food processor or mini chopper and process until chunky.
Slowly drizzle in olive oil until smooth, but not soupy. I use about 1 tbsp.

In a large casserole dish spread a little Olive oil. Place 1 chicken cutlet flat and spread with pesto. Fold one side up and then roll the rest up tightly. Place seam side down in casserole dish. Repeat with the rest of the chicken. Sprinkle Italian seasoning on top and more black pepper. Bake in preheated 375 degree oven for 25-30 min or until a fork goes through the chicken easily.

Wednesday, February 24, 2016

Shrimp "Fried Rice" Cauliflower

Shrimp "Fried Rice " Cauliflower is a take on my favorite take-out- fried rice. I had seen this idea but didn't think I would like it- maybe the texture would be off? Guess what? I was craving fried rice and my tablet wasn't charged, so I came up with this/. Feel free to embelish as you like. I like it, hope you do too!


1/2 large onion, chopped
2-3 carrots, diced
1/2 lb or 6 stalks asparagus, trimmed into 2" pieces.
1 head of cauliflower, rinsed and trimmed
1 tsp sea salt
1/2 - 1 tsp cracked black pepper
1/2 lb fresh shrimp

1 tbsp coconut oil
plus 1 tbsp coconut oil
1-3 tsp Sirachha hot sauce (if desired)>

Put half the cauliflower in food processor** and pulse until it looks like rice. Remove to a bowl and do the same with the other half.

Get 2 skillets going- 1 tbsp coconut oil in each. Saute cauliflower in one and the onions and carrots and asparagus in the other for 3-4 min. Add shrimp to the vegetables and saute, add salt and pepper.
Add 1/4 cup water or vegetable stock to the cauliflower and cover. Simmer on low for 3-4 min. (I actually did this for 5 min, I like it very soft. When the shrimp is pink and firm it is done. You can add the hot sauce to the vegetables if you like it spicy. Toss with the cauliflower.

** If you do not have a food processor you can use a box grater and /or chop into fine pieces.

Monday, February 22, 2016

Roasted Vegetable Soup

This soup will warm you and fit the bill for any vegetarians at your dinner table.

1 medium butternut squash, diced
2 shallots, chopped
1 clove garlic, chopped
3/4 cup cremini or button mushrooms, trimmed and cut in half
1 32 oz box vegetable broth
sea salt and fresh cracked pepper
2 Tbsp extra virgin olive oil
1 tbsp plain yogurt mixed with 1/2 lime, juiced
1/2 avocado, sliced

On a sheet pan lined with foil, spread out vegetables and mix with the olive oil, coating as many as you can. Roast in a preheated 400 degree oven for 40 min until lightly browned. In a large soup pot combine the broth and vegetables and warm on medium setting, adding salt and pepper to taste.

With an immersion blender combine and whip the ingredients until smooth. Ladle into bowls and top with a few slices of avocado and 1 tsp of the yogurt.

Friday, February 19, 2016

Better Than Take-Out Spicy Broccoli

It's Friday night! Time to order out, or not. Here's a great spicy treat to make instead.

1 large head broccoli, trimmed and broken into pieces
1 Tbsp coconut oil
1 tsp sea salt
1 Tbsp Siraccha
1 12/2 tsp. honey
1 large clove of garlic, minced
1 1" piece if ginger, minced
1 -2 tsp toasted sesame seeds
2 scallions, chopped.

Melt the coconut oil in a skillet that has a lid. Add broccoli and stir fry for 2 min. to get a little color on it.  Add ginger and garlic and saute another 2 min. Add 1/4 cup water and cover for 3 min. . Mix Siraccha and honey together and pour over broccoli, mixing in without breaking broccoli up, let heat up for a min or two.. Take off heat and sprinkle with sesame seeds and scallions.

Sunday, February 7, 2016

Big Game Pulled Pork BBQ Nachos

SO, I made pulled pork yesterday for these nachos. SO easy, so delicious. And no one wants to be trapped in the kitchen when the big game is on. Or, for me, any game!

Do the pork the day before or two days before and game day will be stress free.

Crock Pot Pulled Pork:

I like to use pork loin for my pulled pork, not traditional, but I like the leaner taste.

3-5 lb pork loin. Trim as much of the visible fat as you can and discard.
Mix marinade ingredients in a bowl-
1 cup apple cider vinegar
1/4 cup Worcestshire sauce
2 cloves minced garlic
1/4 cup Harissa (spicy hot pepper sauce) or you can substitute  any hot sauce
1/2 cup CHili Sauce (or Catchup)
 1 Tbsp salt
1 tbsp cracked black pepper
12/ cup brown sugar

Place pork loin in crock pot set on high and pour marinade over top. Cover and cook on high for 6 hrs. Take meat out and shred and return to sauce. Pile on toasted buns or use for Ultimate BBQ Nachos.

Mango Banana Dream Smoothie

Mango Banana Dream Smoothie


Layer in blender:

1 cup coconut water
1 cut up banana
1 cup fresh mango, cut in chunks
1/2 cup frozen raspberries
2 Tbsp flax seeds
3/4 cup plain yogurt

Give them a whirl and watch the happiness happen!

makes 2 servings

Saturday, September 26, 2015

Butternut Squash Soup with Bacon and Apple

Butternut Squash soup is such a satisfying meal in colder Autumn or Winter months. I love to serve it with hearty croutons and some pumpkin seeds on top.


2 tablespoons extra-virgin olive oil
2 celery stalks, diced
1 onion , diced
1 shallot, minced
4 cups cubed fresh butternut squash
2 stalks fresh thyme
4 cups organic chicken stock
1/2 teaspoon sea or Himalayan salt
1  teaspoon ground black pepper
1 cubed fresh Ginger Gold apple, (or any that is tart/sweet)
1-2  slices Applewood bacon, chopped
Pumpkin seeds, plain or toasted
Heat oil in a large Dutch Oven. Add  celery,  shallot, onion and bacon. Cook until vegetables have begun to soften,  3 to 4 minutes. Stir in butternut squash, thyme, apple and salt and pepper. Cook until bacon is crisp and apple and butternut squash are soft, (5 min).  Pour in chicken stock. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Remove thyme stems. Use an immersion blender to purée soup. Or,  let the soup cool for 5 min. and carefully purée in batches in a blender. Serve topped with pumpkin seeds and toasty croutons.If you're feeling a little decadent (and who says that's a bad thing?), you can stir in 3/4 cup half and half or light cream before serving. I just did.