Black Bean & Rice Salad You can ease the kids into fall (and school) with this Cuban-inspired salad made with sweet late summer corn and protein-packed black beans. To make it even more of a main dish, toss in some shredded cooked chicken, thinly sliced and cut-up grilled steak. Instant rice will make this lunchContinue reading
Scoop-It-Up Salmon Salad INGREDIENTS 5- or 6-ounce can boneless, skinless salmon, drained and flaked 1 small carrot, shredded (about 1/4 cup) 2 tablespoons light mayonnaise 1 1/2 teaspoons honey mustard kosher salt and freshly ground black pepper pinch of fresh or dried dill (optional) “scooper” options: baked tortilla chips, cucumber wheels, mini whole wheat pitas,Continue reading
Cashew Turkey Salad Sandwich INGREDIENTS 1/4 cup reduced-fat mayonnaise 2 tablespoons reduced-fat plain yogurt 1 green onion, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups cubed cooked turkey breast 1/4 cup thinly sliced celery 2 tablespoons chopped dried apricots 2 tablespoons chopped unsalted cashews 8 slices pumpernickel bread 4 lettuce leave PREPARATION In aContinue reading
Ham ‘n’ Cheese Brunch Strips These hand-held sandwich strips pair well with scrambled eggs. Put the scrambled eggs in a thermal, they’ll stay warm for up to 5 hours. INGREDIENTS Yield: 4 servings 2 tablespoons Dijon mustard 8 slices white bread, crusts removed 8 slices Swiss cheese 4 thin slices deli ham 2 tablespoons butter,Continue reading
Caprese Salad Serve with some whole grain crackers with roasted nuts and a hardboiled egg on the side! INGREDIENTS 1 ripe tomato, any variety (preferably locally grown or home grown) Fresh mozzarella cheese A handful of fresh basil leaves Decent quality balsamic vinegar Salt and pepper, to taste 1 serving of basil pesto PREPARATION Continue reading
Couscous Salad with Chickpeas and Tomatoes Lets get mediterranean with this quick and easy salad that keeps well and tastes best at room temperature. Pack 3/4’s cup of couscous with hummus & pita and 1 cup of fresh grapes! INGREDIENTS 6 tablespoons organic vegetable broth (such as Swanson Certified Organic) 6 tablespoons water 3/4 cup uncooked couscous 3/4Continue reading
Mini Grilled Cheese & Tomato Sandwiches INGREDIENTS 1 French baguette, sliced into 1/2-inch rounds 2 Roma tomatoes, sliced into 1/4-inch rounds (each tomato will yield about 5-6 slices) Kraft Singles Cheese; 1 slice per sandwich, cut or folded into sixths PREPARATION Prepare a large non-stick skillet by spraying it with cooking spray. Lay bread into theContinue reading
Mini Ham and Cheese Quinoa Cups INGREDIENTS 2 cups cooked quinoa (about 3/4 cup uncooked) 2 eggs 2 egg whites 1 cup zucchini, shredded 1 cup shredded sharp cheddar cheese 1/2 cup diced ham 1/4 cup parsley, chopped 2 Tablespoons parmesan cheese 2 green onions, sliced salt & pepper PREPARATION Preheat oven to 350Continue reading
Mini Salad Pita Pockets INGREDIENTS 4 mini pita pockets 2 slices Sargento Colby Jack Cheese 2 slices deli turkey lettuce and other salad fixings salad dressing PREPARATION Slice 1/4 of the pita off the top and open gently. Stuff each pita with 1/2 slice of cheese and turkey and then lettuce and any otherContinue reading
Chicken Tortilla Soup The easiest, healthiest and tastiest recipe for Chicken Tortilla Soup guaranteed. This is the perfect lunch for your kids, especially when the cool fall weather kicks in. Have this for dinner the night before and send your kids to school with leftovers! INGREDIENTS 3 tablespoons olive oil 1 1/2 cups diced yellowContinue reading
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Hello, thank you for stopping by my "foodie" world. My name is Nicole Friday and I iLoveFood! I am a "food commentator." By definition a "commentator' is a person who comments on a particular subject. Well, yours truly and my team comment on ALL things food. Here, you will learn about the best food destinations, restaurants, festivals, cool gadgets, delicious recipes, and healthy alternatives. Spotlight interviews of celebrities, authors, athletes and many more are featured monthly. We hope you come back to visit us again because it's definitely a culinary journey at Friday Talks Food!
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