All posts by Jessica Harrison

Turkey Cream Cheese Spinach Wraps

We are all looking for quick go-to meals. These wrap skewers are great for a busy night, a quick weekend lunch or they look pretty enough to put out as part of a party spread. I recently made these for my grandparents who flew into visit. They just came off of a long flight and arrived around lunchtime so I knew these would be light, flavorful and filling. They loved them! The secret here is the apricot preserves. These are full of flavor. We love them at my house!

Turkey Cream Cheese Spinach Wraps

4 large spinach tortillas or wrap

1/2 red bell pepper, chopped small

1/2 green bell pepper, chopped small

1 lb (16oz) turkey breast

1 cup fresh spinach leaves, washed

1/2 cup apricot preserves

3/4 cup cream cheese

6 slices provolone cheese

Salt and pepper

Prep veggies by chopping bell peppers, and wash spinach. Lay out tortillas. Spread 2 tablespoons cream cheese on each tortilla then spread 1 tablespoon apricot preserves over each as well on top of the cream cheese. Next, add 3-4 slices turkey breast and a slice of provolone cheese. Next sprinkle about 1/4 cup diced green and red bell peppers together on top of each and lay a few spinach leaves on top, then finally shake a few dashes of salt and pepper. Gently roll up like a burrito and cut into 2 1/2 in slices vertically. Each tortilla should make 3-4 of the 2 1/2 in rounds. Repeat this with the next 3 tortillas and skewer over long wooden skewers and serve. Makes 16 pieces. Serves 4-5.


Fiesta Stuffed Green Peppers

I am the first to admit I need quick weeknight family meals! This one takes 30 min. Serves 4. Is so flavorful and satisfying. Once you’ve made this two or three times you’ll be on autopilot and it’ll be a super easy go-to for you and your family! I switch this up from my “fiesta” filling and sometimes go Italian and stuff with rice, zucchini, Italian sausage or beef, tomatoes, garlic and mozzarella. So this concept can score you a couple quick weeknight options.



Fiesta Stuffed Green Peppers

2 cups rice (Tip: save time and buy a bag of Spanish or taco rice that cooks stovetop in 8 min, make per package directions)
4 green peppers ( cut tops in a round remove and de-seed)
1 TB extra virgin olive oil
1 red onion, chopped
1 clove garlic, minced
1/2 can corn
1/2 can black beans
1/2 cup salsa
1 cup shredded cheddar cheese (pepper jack would be good here too for those who like spicy)
Top with sour cream

Fill a stockpot with water and bring to a boil. Par-boil the cleaned green peppers. About 10 min. While that’s boiling, in a saucepan cook rice per package directions and set aside.
In a sauté pan add olive oil and sauté chopped onion. After 4 min on medium high heat add in garlic, black beans, corn and some salt and pepper. You can make it a little spicy at this point if you’d like with adding a few pinches of chili powder and cayenne pepper if desired. Drain peppers and start to layer each pepper. First start with spooning in some rice, then the bean and corn mixture then salsa. Repeat once more and then top with shredded cheese and bake at 375* for 12 min. Sour cream on top is optional.

Turkey Taco Soup


Have leftover turkey from the big day yesterday? Yea, me too…here’s what I came up with tonight with our leftover turkey. It turned out so flavorful I just had to share it with you all!

Turkey Taco Soup

Serves 4-5

1 TB olive oil
1/2 onion, chopped
1/2 cup celery, chopped
1 cup cooked turkey breast, chopped
Salt and pepper
2 garlic cloves, minced
1 can tomato sauce (8oz)
1 can black beans
2 1/2 cups water
3/4 cup Minute white rice
1 chicken bouillon cube
2 Tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Cheddar cheese, sour cream, and tortilla chips for garnish.

In large stockpot sauté onion and celery in olive oil on medium high heat. Cook 3 min then add in turkey, season with salt and pepper. Add in minced garlic, stir well. Let sauté 2 more min. Next, add in tomato sauce, black beans (whole can do not drain), water, bouillon cube and rice. Bring to a boil and after 3-4 minutes add in chopped cilantro. Cut lime into wedges and ladle soup into each bowl. Garnish with cheese, sour cream and a lime wedge. Crumble tortilla chips if desired. Enjoy!


Cranberry Walnut Spinach Salad

This week I bought some organic baby spinach that was so good! Sometimes it’s best to remember that simple is better. Go for quality ingredients and showcase them simply! This salad does just that. It was a perfect lunch for me this week and it would be great to pack for work or school.


Cranberry Walnut Spinach Salad

1 1/2 cups organic spinach
1/4 cup walnuts
1/4 cup dried cranberries
1/4 cup croutons
2 Tablespoons shredded mozzarella cheese
2 Tablespoons creamy poppyseed dressing
A dash of salt and pepper

Serves 1

Balsamic Glazed Chicken

You can not deny the importance of a healthy meal. You feel different when you get up from eating. Your energy filled and not weighed down. This dinner is just that. It’s healthful, light, packed with flavor and color! I’ll be honest, I used to be kind of intimidated by balsamic vinegar. I’ve studied chefs working wonders with it but never felt brave enough to give it a go in a meal, until now. I’m SO glad I took the leap and tried it out. It makes a beautiful glaze in this recipe. Please join me and give it a try…so deliciously good!

4 chicken cutlets ( or 2 thick boneless chicken breast cut length Wise to make 4 thin cuts)
1 lb asparagus
1 pint heirloom cherry tomatoes
1 tablespoon olive oil
Coarse sea salt
1 cup rice
2 cups chicken broth

For Balsamic Glaze:
1 cup aged balsamic vinegar
3 tablespoons honey
1 tablespoon teriyaki sauce
1 clove fresh garlic, minced fine
Salt and pepper

Boil 2 cups chicken broth in a medium saucepan add in 1 cup rice. Bring to a boil. Then turn on low to simmer and cover. ( about 40 min)
Heat olive oil in a large skillet on medium high heat. Quickly snap the ends of asparagus, and halve the cherry tomatoes, toss them in a little salt and pepper and set aside. Pat chicken dry, salt and pepper each side and lay them down in the hot oil. 4 min on each side. When you flip them for side number two add in asparagus and tomatoes around the chicken in the skillet. Let the veggies soften for about 5 minutes turning stove heat down.

For the glaze…put aged balsamic in a small sauce pan on medium heat and let reduce down by half. Add in honey, teriyaki, and garlic then whisk it we’ll. (this process takes about 20-30 min) you can start it before you cook the chicken.

Serve chicken over rice. Pour glaze over chicken in small amounts. Enjoy! Serves 4



My Week In Food-Hawaii Edition (Last day of the trip)

I’m sitting in the Honolulu airport waiting to catch my red eye home. I have a full heart, a mind full of happy memories from this week, and a very full belly. No seriously, I’ve eaten whatever my little heart desired the entire week and it has been a lot of great food but all good things must come to an end. I’m seeing lots of fruits and vegetables in my future. I’m. So. Full!

Although we had to check out of our room by 10am today we packed sandwiches and took advantage of the resorts beach and pools just a little longer. Late afternoon we headed to some nearby outlets and did a little leisure shopping.

We heard through some other guests at our resort of a “must try” hidden gem near the outlets. It’s a Portuguese donut. This is no ordinary donut people! They are called Malasadas. Whoa!! Never had a donut like it. They came out to us piping hot, like burn your tongue hot, coated in different sugars and some even custard or coconut filled. Holy freakin’ cow! It’ll blow your mind. If you are ever on the island of Oahu, run, do not walk to Leonard’s and buy some Malasadas for yourself!

We got one last Zippy’s Hawaiian BBQ fix on the way to the airport. I tried their Chicken Katsu this time. Pretty good.

So overall, this was an epic week in food and even more important an epic week in marriage. We have made memories this week that we will talk about for the rest of our lives. I’m incredibly blessed to share my life with Eddie Harrison. Happy 10 years babe! I’d love to hear your most memorable anniversary. What did you do? Or go? Or your favorite moment? Mahalo for coming with me this week on my food journey. Here’s to good food and memories!