I’ve been nominated again for Circle of Mom’s Foodie Blogger Contest. I placed 11th this year and hope to achieve the top 25 again this year. This is a wonderful community for moms and I am really happy to be apart of their growing food section, along with their Cookbook. The competition is stiff, but I know with your help I can do it again. I appreciate all of your votes and hope you will vote for The Way to His Heart once every 24 hours to help me get in the Top 25 again! Voting ends June 4th, but please vote everyday as the rankings fluctuate very easily from day to day. Please, share this link or the link I post on Facebook and Twitter on your walls, etc. Every bit helps!

Thank you all so much!

Maeghan

When baking, it’s important to follow your recipe and measure your ingredients accurately. Your results are usually a given if you do this, whether you are a novice baker or a seasoned vet. Sometimes, though, you get carried away or too comfortable and you miss a step or an ingredient. In my case, I mixed up ingredients. Even though I read through my ingredient list and gathered all of the ingredients for this recipe I still grabbed the wrong thing. As I was measuring everything out for my daughter to pour into the bowl I said, “Now the baking powder.” My daughter spoke up and said, “Mommy, that’s not baking powder that’s baking soda!” She can’t read at three, but she already knows the difference. So, I scooped the little bit that went into the bowl our and we fixed my mistake. I hear from a lot of you that you’ll mess something up or can’t do something, and say you wish you could make things from scratch like I show here. I’m telling you, we all make mistakes! Just keep trying because the results are usually tasty! So, anyone want to share your recent or most memorable “oops” moment in the comments?

These muffins are really a nice change of pace. They have that lovely orange and chocolate combination that I’ve grown to love, but aren’t overly sweet like most orange and chocolate desserts out there. A simple, fresh flavor with that hint of chocolate. Neither is overpowering, but you can definitely tell what is inside.

Orange Chocolate Chip Muffins

Ingredients

• 2 cups All-purpose flour
• 1/3 cup sugar
• 3 1/2 tsp baking powder
• 1 tsp salt
• 3/4 cup semisweet, milk, or white chocolate chips
• 3/4 cup milk
• 1/2 cup vegetable oil
• 1 egg
• 1/2 to 1 tsp orange oil OR 1 to 2 Tbsp orange zest, to taste
• 1/2 cup coconut flakes, optional
• additional sugar, for sprinkling on top

Pre-heat oven to 400 F. Lightly spray a 12 cup muffin pan with cooking spray.

In a medium bowl, combine the flour, sugar, baking powder, salt, and chocolate chips. In a small bowl, whisk together the milk, vegetable oil, egg, and orange until light in color. Add the wet ingredients to the dry ingredients and gently stir until the ingredients are moist, about 20 seconds. Lumps are okay, don’t over stir or the muffins will be heavy instead of tender.

Fill each muffin cup 2/3 full with batter. Sprinkle about 1/2 tsp of sugar over each for a sugary crust.

Bake the muffins for 18 to 20 minutes or until a toothpick comes out clean. Remove the muffin pan from the oven and allow to cool for 5 minutes. Then, remove the muffins from the pan and allow to cool further on a wire rate.

Serve warm or at room temperature.

Yields 12

Source: King Arthur Flour

Circle of Moms Top 25 Foodie Moms – 2013 – Vote for me! You can vote once daily. Thank you!

I’ve been looking for a good soup recipe to use up a ham bone I’ve had sitting in my freezer for quite some time. I think Christmas maybe? I tend to stick a lot of things in the freezer until I am ready to cook with it or find the perfect thing. I had kind of given up on finding something since lentils really weren’t what I was in the mood for when I happened about this recipe on a fellow bloggers site. I loved how it predominately used vegetables and threw in some beans. My daughter adores pinto beans so I knew I had a fighting chance with this soup!

The soup was delicious and the ham added such a nice flavor to everything. It softened the taste of the cabbage and gave the pinto beans some depth. I actually didn’t end up using any salt or pepper since the ham bone already had some in it! My daughter gobbled this soup right up. The only thing she didn’t like was the ham, I know, she’s weird! But, little does she know that is what got her to eat the kale and cabbage since she otherwise wont touch the stuff!

I know that ham season is over, but I’m hoping maybe a few of you had some over Mothers Day weekend or you have a ham bone sitting in the freezer like I did. Otherwise, bookmark this recipe! You’ll be glad you did. I didn’t want to sit on this recipe until next year and have you miss out!

Ham Bone, Veggie & Bean Soup

Ingredients

• 1 Tbsp olive oil
• 3 large carrots, sliced
• 2 celery stalks, sliced
• 1 large onion, diced
• 3 garlic cloves, finely chopped
• 8 cups of water (may need more)
• 1 ham bone with some meat still on it
• 1 bay leaf
• 1/2 tsp Italian seasoning
• 1   15oz can pinto beans, rinsed and drained
• 1/2 head green cabbage, shredded (about 8 cups)
• 1   14.5oz can diced tomatoes
• 1 bunch kale, stems removed and leaves torn or chopped into bite-sized pieces
• salt and freshly ground pepper to taste

Heat oil in a large stock pot, over medium-high heat. Toss in the carrots, celery, and onion. Cook until softened, approximately 5 minutes. Add the garlic and cook for an additional 1 minute.

Add 8 cups of water to the pot and the ham bone. You may need more water to cover up the ham bone. Add the bay lead and Italian seasoning and bring to a boil.

Reduce heat to medium-low and add the beans. Allow to simmer for 30 minutes. Add the cabbage and diced tomatoes and allow to simmer for an additional 30 minutes. Stir in the kale and allow to simmer for about 15 minutes, until the kale is soft but still vibrant.

Remove the ham bone from the soup and cut off the pick into bite sized pieces. Put the ham back into the pot and season with salt and pepper to taste. (I found that it didn’t need any additional seasoning since the ham provided so much!) Before serving, if you can spot the bay leaf, remove it.

Yields 64 oz.

Source: Seen on Christine’s Kitchen Chronicles, modified from Cook This Now

I’ve been nominated for Circle of Moms Top 25 Foodie Moms. Please take a second and vote for me, I’d greatly appreciate it. You can vote once a day! Thank you!

I received free product coupons from Heluva Good! to create a new recipe and partake in their blogger recipe contest. As always, all of the opinions expressed here are my own.

We’ve all been in a rush before to whip a quick appetizer up. Last minute get together at someone’s house or your own. Maybe not so last minute, but you procrastinated and now you need something quick! You don’t want to be the one that brings the veggie platter or chips and dips, although those are my favorite, they look like you didn’t try. I’ve got a solution for you! Grab that container of dip anyways and turn it into something tasty, cute, and will be sure to impress!

The good folks at Heluva Good! Dip have asked me to come up with a recipe that uses one of their great sour cream dips and only contains five ingredients. My mind started racing. I came up with some good ideas, think scones, chicken dishes, etc. but I wanted something super easy and fun to make and I just love appetizers. Why not combine my love of appetizers, wonton wrappers, and sour cream dips? The end result were these Jalapeno Cheddar Chicken Wonton Cups and I think you’ll enjoy them. They take minutes to assemble and you can pop them in the oven and they are ready in minutes. If you don’t have time to cook and shred chicken, I always make a big batch and keep some handy in my refrigerator, you can grab a rotisserie chicken at the grocery store or they even sell shredded chicken in the sandwich meat area! Add a little cilantro for garnish and they will look like the perfect little bite for any party!

Please vote for these on Heluva Good!’s Facebook page! Thank you!! You must first “like” the page and then you can enter.

Jalapeno Cheddar Chicken Wonton

Ingredients

• 2 cups shredded chicken
• 12 oz Heluva Good! Jalapeno Cheddar Dip
• 48 wonton wrappers
• Cooking spray
• 1/3 cup shredded cheddar cheese
• cilantro for garnish

Pre-heat oven to 350 F. Lightly spray muffin tin cups with cooking spray.

Place two wonton wrappers in each muffin tin, one slightly overlapping the other.

In a small bowl, mix the chicken and dip until combined. Evenly distribute the chicken mixture in
to the assembled wonton wrapper cups.

Next, sprinkle a little bit of cheddar cheese over each cup.

Bake for 6 to 7 minutes, or until the wonton wrappers are lightly browned and the cheese has melted.

Yields 24

Source: The Way to His Heart

I’ve been bored with my breakfast creations lately and have been trying to think of ways to get myself out of the rut. I did what I typically do if I have time and energy, I started checking out my fridge for ideas. Tucked back in the drawer was a nice little chunk of Havarti cheese just waiting to be used. I started thinking about what I wanted to use with it and eggs were the obvious choice, but what else? I eyed an container of baby bella mushrooms and got excited. That didn’t last long though when I realized they were past their prime. Sigh.

So, I waited until my next shopping trip and picked some more up. I kept thinking about this omelet though. I so wanted this omelet and hoped that it would be tasty. I had a feeling it would, but you just never know sometimes. Everything about this omelet was perfection. It was so indulgent, but took no time at all. The smell of the butter, mushrooms, and eggs cooking woke up my senses. Add a little cheese and I was in heaven. I sat down to my plate and just looked at it for a moment. I pleaded with it,”please be tasty. I so need you to be tasty, okay?” One fork in and I was sold. This omelet had my heart. I typically don’t finish an omelet. Not due to the taste, but because they are so filling. I finished every last bite and then sat back and sighed. It was heaven. The fact that my daughter was playing fairy princess and allowing me to enjoy my breakfast was pretty nice too!

Havarti & Cremini Omelet

Ingredients

• 2 large eggs
• 1 Tbsp unsalted butter, divided
• 1 cup sliced cremini mushrooms (baby bella)
• 3 Tbsp milk
• salt and pepper to taste
• 2 oz. Havarti cheese, shredded or sliced thinly
• 1 green onion, sliced

Place eggs in a bowl filled with hot water, not scalding. This will warm the eggs up slightly and allow for quicker cooking.

Place half of the butter into a medium non-stick skillet and turn heat to medium-low. Add mushrooms and cook for 2-3 minutes, or until nicely browned and softened. Remove mushrooms and set in a dish.

While the mushrooms are cooking, crack eggs into a bowl and add milk. Salt and pepper to taste. Using a fork, slightly stir the eggs but take care not to incorporate too much air into the eggs. Once the mushrooms are finished, place the remaining butter into the skillet and stir it around using a silicone spatula. Add the eggs and cook for about 2 minutes, just till they are almost done. Once they are mostly cooked through, add the cheese over the top of the eggs and the mushrooms. Cook for about 1 minute longer, or until eggs are finished, and then roll the omelet out of the pan and onto a plate. Sprinkle green onion on top and serve warm.

Source: The Way to His Heart

I’ve had a container of tahini in my refrigerator ever since since I made this wonderful pumpkin spice hummus. I wasn’t exactly sure what else to use it with. It just kept getting pushed further and further back into the abyss of the refrigerator. Finally, I started looking for recipes so I could utilize the tahini. Nothing drives me more insane than to have uni-tasker ingredients in my home.

This recipe struck a cord with me because I am always looking for ways to spruce side dishes up. I’m also always looking for a way to make vegetables more enticing for my daughter! The sauce is not overpowering with lemon or the sesame flavor of the tahini. It really blends nicely and creates a wonderful flavor. I found myself pushing my chicken around in the leftover sauce as well! This can be served over vegetables or potatoes and adds a nice touch to your meal.

Lemony Tahini Sauce

Ingredients

•  1 medium garlic clove
• salt
• 3 Tbsp tahini
• 3 Tbsp fresh lemon juice
• 1 -2 Tbsp water
• pinch of ground cumin
• 2 tsp sesame seeds (optional)

Chop the garlic clove finely and then sprinkle it with salt. Using the flat edge of your knife, press the knife into the garlic and salt, scraping it along your cutting board. You want to achieve a garlic paste. Scoop the garlic paste up and place it into a small bowl.

Add the tahini to the garlic and whisk until combined. Whisk the mixture while you gradually add the lemon juice. The tahini will actually thicken at first, but by the time all of the lemon juice has been added it will become a nice creamy consistency. Add in the water, 1 tablespoon at a time until a nice creamy consistency has been reached. Add the cumin and more salt to taste and stir.

Drizzle the sauce over your side dish and sprinkle the sesame seeds on top.

Yields 6 Tablespoons, enough for 1 to 1 1/4 lb of vegetables

Source: fine Cooking

This post is brought to you by Silk. Take the Tastemaker Challenge on facebook.com/silkUS.

You’ve all heard me go on about my picky eating family for some time now. I have gained some traction and typically I can make at least two out of three of us happy at the dinner table now. When the good folks of Silk Soy Milk contacted me and sent me some coupons to try out their new flavors I was both excited and a little hesitant. Would this go over well with my family? Could we implement another healthy choice into our daily diet? So, I caved a bit and went for their chocolate milk first! Call me weak, but I had to gain some ground before I went into for the white stuff!
Everyone was around the refrigerator when I pulled out the Silk container. I poured a glass for my daughter first and gave my husband the eye. You know, the “you had better not say anything that will sway her opinion or you are done” look She gulped it down and when I asked her how she liked it she said it was “De-licious!” We were told it tasted like a chocolate sundae.  Next up was my husband. He poured a glass and drank it and said it was good. I gave him a look. Was it really good or just tolerable? He has a tendency of doing that and then if I buy something again he will ask why I did. Umm, because I thought you liked it? He said he really liked it and saw no reason why not to try the regular Vanilla Silk Soy Milk. These are big words coming from him, trust me. Next, scaredy cat Meg went in for the taste test. For some reason, me in my “I love to try new things” glory, was afraid to try this. For years I’ve known people who drink Silk Soy Milk and love it. I scuffed at them and said, “No Thank You!” There in my kitchen I just couldn’t bring myself to do it. With my daughter looking on, I had to put the big girl pants on and give it a try. It was good. Dare I say even better than regular chocolate milk? For a lack of a better word, it was silky. It had a rich chocolate taste and was rich and satisfying.
Alright, so time to bring out the Vanilla Silk Soy Milk. We were all prepared now. Soy Milk isn’t a bad thing. We can get used to this. Sure! Again, it was really delicious. A nice change of pace from the standard and an enjoyable drink. I honestly can’t wait to try some of their other flavors, like the Iced Latte. Yum!
Right now, Silk Soy Milk is hosting a Tastemaker Challenge. Go to their Facebook page, print out a coupon, and give it a try. Go ahead, try it, you’ll like it! Then, go back to Silk Soy Milk’s Facebook page and have fun describing their new flavors. I know you guys can be more creative then me! If you are then you could be chosen for an upcoming video. If you become wildly famous because of this, remember who sent you okay?
I’m not that creative with words, but I did want to share with you some great things that I do love about Silk Soy Milk, besides the wonderful taste. These are the things that are important to me as the one in my household who makes purchases based on healthy choices. Silk Soy Milk is free of dairy, lactose, gluten, casein, egg, and MSG! It has 50% more calcium then dairy milk and is 100% cholesterol free. Which, ya know as we get older things like calcium and cholesterol are pretty important. There are no additives like food colorings or flavorings and they are committed to using non-GMO products. These alone would make me purchase Silk Soy Milk, but I think the happy faces who loved the taste are what seals the deal. Now, off to try that new Iced Latte!

While I was compensated by Silk Soy Milk, as always the opinions expressed here are solely mine.

I adore pesto sauce and nothing is better than fresh pesto. I always have an abundance of basil during the summer and a lot goes into making pesto. With basil, garlic, and olive oil how can you go wrong? My daughter has a nut allergy so we try to keep them out of the house. She also isn’t a fan of tomato sauce, so she does the typical kid thing of butter and Parmesan cheese on her pasta. I wanted to introduce her to pesto since she loves watching me cook with garlic and basil. While she likes eating my pasta with pesto on it, I haven’t made her a convert yet!

I can’t believe I haven’t shared this recipe with you before. When I was going back and forth tweeting someone about pesto and the fact that a restaurant used walnuts in it I realized I couldn’t refer her to my recipe because it wasn’t up here. So, I grabbed some basil at the store and made up a quick batch. It takes just a few minutes and you really will love the incredible taste!

If you want to add nuts, simply add 4 tablespoons of pine nuts with the rest of the ingredients, before adding the olive oil.

Nut Free Pesto Sauce

Ingredients

• 1 1/3 cup loosely packed basil leaves
• 3 large garlic cloves, minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 2/3 cup freshly grated Parmesan cheese
• 2/3 cup extra-virgin olive oil

In a food processor, add basil, garlic, salt, pepper, and cheese and pulse until chopped. With the food processor on, slowly pour the olive oil into the food processor. Allow to blend a few seconds after you have poured the last bit of olive oil in and then stop.

Makes 1 cup. Keep refrigerated for one week.

Adapted from Sugar-Free Mom

This is a sponsored post written by me on behalf of The Home Depot. As always, all of the opinions expressed here are my own.

Now that my edible container garden is set up, all I have to do is sit back and relax. Let the plants grow and eventually enjoy the fruits of my very little labor! Besides watering them, there is no care. There is no wedding, thanks to the weed block! The container garden is one outdoor project that takes care of itself essentially.  This is nice since we’ll be pretty busy this year tending to our raised garden beds in the yard and doing a few other projects that I have bookmarked. Ever since we moved in we wanted to start another compost pile, except make a nice one that can easily be rotated. It’s time to start utilizing our spent food as well! After browsing The Home Depot Garden Club, we got some great ideas on how to build one ourselves in no time! Next spring, I also want to get a jump start and start some seeds down in my basement. I always thought it would be a hassle, with the lights, etc. but now I realize it will only take an hour or so to set it up and once it’s done, it’s done and we can utilize it every year!

I’ve always tried to feed my family with organic and sustainable items, but the more we can grow and make here at home the better! Besides being healthy for us, my daughter will learn an appreciation for what goes into the food that reaches our table. Doing something as simple as starting an edible container garden educates her and fascinates her as she gets to play in the dirt, water the plants, and eventually watch them grow. What can be more fun than that? As a mom, it’s definitely two-fold! Great education and good food that goes into her belly!

For those that are thinking about setting up an edible container garden, I say go for it! The hardest part is picking out which container you like at The Home Depot! Once you get home it takes maybe 10 minutes and you are done! If you live in a colder climate like I do and start early, just make sure you can either move the containers into a warm area or cover them over at night to protect the plants from frost. There are so many things you can grow, why not have your own batch of your favorite fruit or vegetable right outside your door?

It’s home improvement time, and The Home Depot has everything you need to #DigIn for Spring. No matter what projects you want to tackle, they have great values on all you need. They’re ready to help you with renovation ideas and expert advice, too.

Get over $300 in email exclusive savings each year, sneak peeks on new products, monthly lawn & garden ideas for your region and access to The Home Depot’s gardening experts.
Click here to join the world’s largest garden community today! Or go to http://gardenclub.homedepot.com/ to see some of the many benefits of membership.

This is a sponsored post written by me on behalf of The Home Depot.

I can hardly believe that our sweet Caroline has turned three. I remember that Easter afternoon she was born like yesterday. This years party was a little different than others in that the guest of honor had a lot of input! She picked out the theme, Hello Kitty, and she helped pick out the decor and the ever important cake! No more planning sweet birthday parties for my babe, we have headed into kid territory! That meant diving a little into store bought licensed materials to make the Caroline happy, versus me wanting everything home made! The fun part was she anticipated this day for a couple of months. There was a bit of a countdown and the days leading up to her birthday she could hardly contain herself! We lucked out with the weather, although it was a bit cold. We took what we could get seeing as there was a winter storm that dumped a bit of snow the week before! We needed the snow to melt quickly so that the ever important bounce house could be set up. All Caroline requested was cake, ice cream, cupcakes, and a bounce house. We did not disappoint I didn’t get as many pictures this year since it’s a lot harder to keep up with kids running around, guests to entertain, and balloons popping, but I wanted to share with you this very important and fun day.

I went a little heavy on the menu since the party was from noon till 2pm. We were trying to maximize prime sunshine hours! I kept my head level preparing for the party, and her “real” birthday a couple of days beforehand by lots of planning. As I have mentioned before, Mise en Place! It’s so important, more so for something like this where it’s all about food, dessert, decor, hosting and lot of children! I started prepping the weeks leading up to the party. First, starting with making the ice cream. Then I started making the cakes and freezing them. Then things like the fondant were prepared and cookies made. When you are doing something like this, use the freezer if you can. It is your biggest ally when it comes to baked goods! If there is enough interest, I would be happy to show how I prepare for the party and how I make a schedule for the days leading up.

The Menu

Crudites with Ranch Dressing

Fruit Platter

Pink Chocolate Covered Popcorn

Chips and French Onion Dip

Cowboy Caviar and Chips

Goldfish

Pull-Apart Pizza Bites with Marinara Sauce

Pigs in a Blanket with Ketchup

Canape Bread with Deli Meat and Cheese

Pink Tortilla Mozzarella Quesadillas with Salsa

Yellow Cupcakes with Buttercream and gumpaste bows

Hello Kitty Cake – Chocolate Cake, “Pink” Yellow Cake, Raspberry Buttercream, Marshmallow Fondant

Mint Chocolate Chip ice cream, Chocolate ice cream, Vanilla Bean ice cream, and Strawberry ice cream

Favor Bags – Hello Kitty Sugar Cookies with Royal Icing and fun toys.

Cupcake gumpaste bows were purchased from Sweet Lavender Bake Shop and Caroline’s hair bow was purchased from Blondie’s Bowtique

Decor was purchased or made by myself.

Just because the Easter bunny has come and gone, doesn’t mean egg recipes are old news! I love eggs and eat them four or more times a week, but there is something about spring time that makes me want quiches, omelets, and frittatas. It could be because it is “brunch season,” with Easter and now Mother’s Day coming up. *cough cough*  What I love about this recipe is it uses two things that I have mass amounts of in the summer, zucchini and basil. My garden is over run with both of these things and I am always looking for recipes to utilize these. If my husband gets his way and we get chickens, then I’ll really be all set!

The wonderful folks at OXO are excited about eggs as well and they provided me with their Good Grips Egg Beater, Flip & Fold Omelet Turner, and their 3-1 Egg Separator through their EGGstravaganza Blogger Outreach program. They want everyone to know about their great egg products and their newest gadget, the 3-1 Egg Separator. To be honest, out of all of them this was what excited me the most. This tiny little gadget that is a uni-tasker. I’m not a fan of those, but this seemed right up my alley with all the egg separating I do. I honestly didn’t think the Omelet Turner would be that big of a deal, but it has been a great tool in my kitchen. It’s so flexible, yet has strength. I’ve used it for a lot more than eggs! The egg beat is another great tool, never mind eggs, you can use this to make anything that needs to be quickly whipped or beaten. It’s also great fun for a toddler.

Now, one lucky reader is going to win the OXO Egg Beater. I already received one back at a conference and while my daughter would love to take the extra I figured I’d hand it off to one of you! This Egg Beater is fabulous. You just easily detach the mixers from the handheld piece and toss in the dishwasher. It’s just one piece that removes and couldn’t be simpler to clean!

***Congratulations Heather!!!***

All you have to do to enter to win is:

• Leave a comment! (Tell me what egg recipes you like, if you want to try this one, or which OXO eggcellent product you’d like)
• Leave a separate comment below that you like us on Facebook
• Leave a separate comment below that you follow us on Pinterest
• Tweet about the giveaway (it’s easy, just click here!) and leave the link to your Tweet in the comments

That’s 4 separate entries to win! Make sure to leave separate comments as your comment number is your entry number. Goodluck!

I’m sorry, but the giveaway is only open for those living in the United States. A winner will be selected Friday, April 26th at noon EST by a random number generator and contacted by email. All entries are subject to verification.

OXO provided me with these three tools, but as always the opinions expressed here are solely my own.

Zucchini Frittata

Ingredients

• 2 small cloves garlic, crushed
• 2 Tbsp olive oil
• 1 medium zucchini, thinly sliced
• 3/4 cup basil
• 8 eggs
• 2 Tbsp milk
• salt and pepper
• 1/4 cup Parmesan cheese, grated

Pre-heat oven to 400 F.

Using a oven safe medium saute pan, warm the olive oil over medium heat. Add the crushed garlic and allow to cook for 30 seconds. Remove the garlic and tear some basil into the pan and add all of the zucchini. Stir and cook the zucchini until it is tender, but has not cooked through, roughly 2 minutes.

Blend eggs in a blender or beat well using a beater, with the milk. Season with salt and pepper. Blend on the highest speed to incorporate a lot of air in the eggs.

Pour the eggs into the saute pan and let it sit for 1 minute. Sprinkle the Parmesan cheese over the top of the eggs and place into the oven. Cook until golden brown, about 15 to 20 minutes.

Remove pan from the oven and let sit for 5 minutes. Invert a plate on top of the pan and turn over. This usually slides out so easily that I can lift it slightly with a silicone spatula and then slide it right out of the pan. Slice and serve warm or at room temperature.

Adapted from Michael Chiarello

This is a sponsored post written by me on behalf of The Home Depot. As always, all of the opinions expressed here are my own.

Now that our edible container garden has been assembled, it’s time to watch it grow and eventually reap the rewards! While we are waiting for our tomato plant and blueberry bush to grow and eventually provide us with delicious snacks, we can immediately start using the herbs that we planted. Granted, you can’t take all of that basil and make pesto right away otherwise you’ll make the plant bare in no time! In the meantime, I’ll think of snacking on grape tomatoes, making these wonderful balsamic tomatoes and of course all of the wonderful blueberry desserts I can make if my husband and daughter don’t eat all of the blueberries fresh off the bush! Speaking of, does anyone have any good blueberry recipes? Besides the typical muffins and pancakes? I’d love to give some a try, comment below or shoot me an email please!

Once the weather is warmer and there are more plants available at The Home Depot, I will go back and grab a few more herbs and fill in that container so the herbs are really abundant. I’ll also grab a couple of marigolds to plant alongside the tomato since that keeps the bugs at bay! The great thing is I can simply cut a hole in the weed block and just insert the additional plants with no problem. I’m telling ya, these container gardens are so easy! If you are a novice at gardening, these are a great way to get your feet wet!

We’ve been dealing with typical Maine weather here this spring. One minute it’s cold and rainy and the next we get a few warm days. These extra cold days are not good for the plants so we’ve been bringing them inside, into our basement, on the extra cold days and nights. A huge benefit of having a container garden! You can get a jump start on some plants and simply move them around! Eventually, these containers will take permenant residence on my deck. I love the rattan and think they will look really stylish next to our outdoor furniture. The Home Depot has some great styles, whether you like classic pottery or stone, metal or other materials, you can find something that will match your tastes and add a bit of appeal as well as growing something delicious!

Soil, weed block, plants and tomato cage is in, now we wait!

It’s home improvement time, and The Home Depot has everything you need to #DigIn for Spring. No matter what projects you want to tackle, they have great values on all you need. They’re ready to help you with renovation ideas and expert advice, too.

Get over $300 in email exclusive savings each year, sneak peeks on new products, monthly lawn & garden ideas for your region and access to The Home Depot’s gardening experts.

Click here to join the world’s largest garden community today! Or go to homedepot.com/gardenclub to see some of the many benefits of membership.

This is a sponsored post written by me on behalf of The Home Depot.

This is a sponsored post written by me on behalf of The Home Depot. As always, all of the opinions expressed here are my own.

As I mentioned in my previous post, I decided to set up a more attractive container garden for my back deck. It would feature some herbs that would nearby the kitchen and handy, some grape tomatoes handy for snacking, and something else that I wasn’t sure of, maybe some berries? Anyone have any great ideas that I should consider? I’ll be doing your standard cucumbers, lettuce, tomatoes, carrots etc in my raised garden beds.

After some browsing online, we headed to The Home Depot to purchase some supplies. Our store wasn’t fully stocked yet as spring is really only just starting here in Maine, but we found what we still were able to find what we needed. There were several associates willing to lend a hand and offer advise, but with my planning and checking out The Home Depot Garden Club site, we were all set! Besides, with the way everything was laid out, it was very easy to move from one step of the project to the next.

The first step was finding some attractive containers. After some thought of how many, what size, etc. we decided on these great square rattan planters. These would look great on my deck and with our furniture. My daughter and I wanted to hit the plants next, but my husband veered us towards the soil, etc. first! We grabbed a few bags of Miracle Grow Potting Mix and some Weed Block. I hadn’t used weed block before, but the Garden Club recommended it. Finally, it was off to the plants. We grabbed a few herbs that I wanted to get started and will probably add more as the weather warms up. We grabbed a grape tomato plant and a tomato cage for it as well. Finally, we headed to the berry plants and decided on a blueberry plant. It wouldn’t need to hang, have multiple plants growing near it, or need something to climb up. Perfect!

Building the container garden was a piece of cake. This is why everyone should have one! Like I previously mentioned, even if you have zero property, if you have a front step or a small back deck you can enjoy some fresh veggies or herbs in no time. It was a matter of putting the planter where I wanted it, adding soil, laying the weed block down, and then adding our plants. Voila! Done! Besides giving it some water, your work is done.

It’s home improvement time, and The Home Depot has everything you need to #DigIn for Spring. No matter what projects you want to tackle, they have great values on all you need. They’re ready to help you with renovation ideas and expert advice, too.

Get over $300 in email exclusive savings each year, sneak peeks on new products, monthly lawn & garden ideas for your region and access to The Home Depot’s gardening experts.

Click here to join the world’s largest garden community today! Or go to homedepot.com/gardenclub to see some of the many benefits of membership.

This is a sponsored post written by me on behalf of The Home Depot.

Have you ever had a recipe bookmarked, waiting for an occasion to make it? Then, when you make it it is so easy to make and tastes so good you wonder why you were saving it? Well, don’t do that with these! I made these for my daughter’s birthday party, looking for something that everyone of all ages would love. I was even curious to see if my daughter would eat them since they contained no marinara sauce. Nope, the word pizza stuck with her and she refused to try it. Honestly, what kid doesn’t like pizza? So, anyways. These were so so so easy to whip up. I’ve made them since and know they will become a go to weekend snack and a must have once football season starts back up. They are also slightly addictive since it’s easier to grab a few at a time than say, another slice of pizza! No more buying those freezer appetizers, once you pull apart that warm, fluffy bread you’ll never be the same. My favorite part? Hearing them sizzle sweet nothings to you as you take the dish out of the oven! I’ve suggested serving them with marinara sauce since I have a recipe, but you could also serve them with a melted butter and garlic sauce, like Papa John’s and that would be really good as well!

Pull-Apart Pizza Bites

Ingredients

• 1/2 batch pizza dough *recipe below* or enough to make 1 pizza
• 4 oz. mozzarella cheese, cubed (about 24 pieces)
• sliced pepperoni

For Topping:

• Olive oil
• Italian seasoning or Pizza spices
• Grated Parmesan cheese

Serve with Marinara Sauce

Pre-heat oven to 400 F. Lightly grease a 9-inch pie plate.

Divide the dough into 24 equal sized pieces. Mine end up weighing just over 1 oz. each. Place one mozzarella cube and one to two pieces of pepperoni slices on each piece of dough.

Push the cheese and pepperoni down into the dough and pull the sides of the dough up around it. Pinch to seal and place the dough, seam side down in the pie plate. Repeat with the remaining dough and place the pieces of dough in a circular pattern around the pie plate.

Lightly brush olive oil over the top of the dough balls. Lightly sprinkle the Italian seasoning or pizza spices and Parmesan cheese over the top of the dough balls.

Bake for 20 minutes or until golden brown. Serve warm.

Pizza Dough

Ingredients

• 1/2 cup warm water, 110 F.
• 1 envelope instant yeast
• 1 1/4 cups water, room temperature
• 2 Tbsp extra-virgin olive oil
• 4 cups bread flour
• 1 1/2 tsp salt
• olive oil or cooking spray for greasing the bowl

Measure the warm water in a 2-cup liquid measuring cup. Sprinkle in the yeast and allow it to stand for 5 minutes, until the yeast dissolves and becomes foamy. Add the room temperature water and olive oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Stir the dry ingredients until combined. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a bowl and put it in a large greased bowl. Cover with plastic and allow it to rise until it has doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.

Yields enough for 2 pizzas.

Source: Annie’s Eats, Inspired by Chaos in the Kitchen, Baker’s Illustrated

This is a sponsored post written by me on behalf of The Home Depot. As always, all of the opinions expressed here are my own.

Now that the snow has melted and hopefully Mother Nature is going to start being kind to us, my mind turns to the garden. I have a couple of raised garden beds already along the side of my house, but I wanted to set up something on my deck. Last summer, I had a few pots with some herbs growing that way they were steps away from my kitchen. I like having some things handy while I am cooking, whether it be in the kitchen or on the grill. It makes cooking that much more simpler and when you have little ones you don’t want to be running out the garden for another bunch of cilantro! I wanted to do something a bit more attractive this year and buying some nice planters that I could plan around my decor was just the way to do it!

Edible container gardens are great to have because the maintenance is easy, you aren’t hunched over weeding, and you can have everything right outside your door. Whether it be herbs or a few ingredients to make a great salad, it’s something easy that everyone can do regardless of how much land you have.

Before we headed out to The Home Depot, I did some browsing online. Granted we can walk to aisles for some time and find what we need, I get mommy brain sometimes and going in with a plan is the best thing to do with a toddler in tow. While she loves going to The Home Depot, really she does, her time has a limit on it. I found a few tips on the Garden Club site that they offer and then took some of that advice and went to find some products online, just so I would have an idea of product names and types.

I decided that I wanted a few planters, but I wasn’t sure what size and style I wanted. Those decisions are best left to seeing the product in person. I wanted to do at least one planter with all herbs. While I have a big tomato garden I grow in my raised garden bed, I thought having some grape tomatoes handy out the back door would be something nice to snack on. Then, to mix things up and make things fun for my daughter I was considering some type of berry plant if I could find one that would be suitable for a container.

So, I wrote down my list for the primary things like planters, soil, weed block (I hadn’t thought of this until I saw it mentioned on The Home Depot site), and some veggies. I figured this would get us started. We loaded up the truck and hit the big orange store!

 It’s home improvement time, and The Home Depot has everything you need to #DigIn for Spring. No matter what projects you want to tackle, they have great values on all you need. They’re ready to help you with renovation ideas and expert advice, too.

Get over $300 in email exclusive savings each year, sneak peeks on new products,  monthly lawn & garden ideas for your region and access to The Home Depot’s gardening experts. Click here  to join the world’s largest garden community today! Or go to homedepot.com/gardenclub to see some of the many benefits of membership.

This is a sponsored post written by me on behalf of The Home Depot.

I often find myself with an abundance of cilantro in my kitchen. I cook with it often, but for some reason I never find enough recipes to use it all before it goes bad. I found this recipe in the depths of my large stack of recipes to try and headed right for the kitchen one day for lunch. I haven’t eaten lunch that fast in a while. This was more delicious than I thought it would be! What is great is this butter can be used for other seafood, think shrimp, scallops, and of course all of the other mild white fishes. Plus, you could use it with pork, chicken, or even a lovely butter melted over a steak. Yeah, that will be happening soon here soon since I think my husband will love that combo!

So, use up some more cilantro, have lunch ready in less than 10 minutes, and it’s healthy. Woohoo! Now, hand me a cookie because I’m so happy!

Tilapia with Cilantro Butter

Ingredients

   Fish

• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/8 tsp ground red pepper
• 4 6oz. tilapia filets
• Cooking Spray
• 1 lemon, quartered

   Cilantro Butter

• 2 Tbsp butter, softened
• 2 Tbsp finely chopped fresh cilantro
• 1/2 tsp grated lemon rind
• 1/4 tsp paprika
• 1/8 tsp salt

In a small bowl, combine the salt, cumin, and red pepper. Sprinkle over both sides of the fish.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of the fish with cooking spray and place in the pan. Cook for 3 minutes on each side or until the fish flakes easily when tested with a fork. Place the fish on a serving platter and squeeze the lemon quarters over the fish.

Place butter and remaining ingredients in a small bowl, stir until well blended. Serve with fish.

Nutritional Information

Serving size is 1 filet and 2 teaspoons of butter

Calories 194, Fat 6.9g, Saturated Fat 3.1g, Protein 30.5g, Carbohydrate 1.2g, Fiber 0.2g, Cholesterol 88mg, Sodium 354mg

Source: Cooking Light January 2006

Oddly enough, I don’t cook with a crock pot. I have one, but it is too large and overcooks things in a hurry so I just stopped. Also, I love bringing out my Dutch ovens and seeing my beauties out on the range. The only problem with this is you can’t leave the house and it can burn gas in a hurry! So, I decided to give the crock pot another chance, this time borrowing a smaller crock pot. I’ve done a couple of things with it so far and I plan on trying out something every couple of weeks now. So, hopefully I’ll have a nice full crock pot tab that everyone can check out son enough. I know a lot of you want quick food and besides the prep, the crock pot is a great tool for those that work.

This was the second recipe I tried out in the crock pot and we enjoyed it a lot. It was a bit too sweet with the ketchup as the original recipe called for, so I played around with it and made some substitutions instead. Grab a couple of bags of minute rice and you have a nice meal in a matter of minutes. Well, prep minutes that is!

Crock Pot Honey Sesame Chicken

Ingredients

• 4 boneless chicken breasts
• salt and freshly ground black pepper
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup honey
• 2 Tbsp tomato paste
• 2 Tbsp apple cider vinegar
• 1/2 cup low sodium soy sauce
• 2 Tbsp vegetable or canola oil
• 1/4 tsp red pepper flakes
• 4 tsp cornstarch
• 1/3 cup cold water
• 1/2 Tbsp toasted sesame seeds
• 1 green onion, sliced for optional garnish

Place chicken in crock pot and season with salt and pepper.

In a medium bowl, mix the onion, garlic, honey, tomato paste, vinegar, soy sauce, oil, and red pepper flakes thoroughly. Pour over the chicken and cover the crock pot. Cook on low for 3 to 4 hours or on high for 2 hours.

In a small bowl, mix the cold water and cornstarch to make a slurry, set aside.

Remove the chicken from the crock pot and place on a cutting board, leaving the sauce in the crock pot. Add the cornstarch mixture to the crock pot and stir to combine. Turn heat on to high and allow to cook until thickened, about 10 minutes.

While the sauce is thickening, shred the chicken into bite sized pieces.  Once the sauce has thickened, plate your chicken and pour sauce over it.

Serve with rice.

Adapted from The Comfort of Cooking

It’s that time of year again, when I make cute sugar cookies with royal icing for my daughter’s favor bags for her birthday. This year, for her third birthday, she wanted the theme to be Hello Kitty. I honestly saw this a mile away since she was in love with Hello Kitty at the time of her second birthday as well!

While I have used this royal icing recipe in the past and have had success, I learned from Marian of Sweetopia at the Mixed Conference that there is an easier way! My biggest complain of royal icing is having to have a thick icing for outlining and a thinner one for flooding. If you have multiple colors that means you need two of everything. This can make for a tedious prep and cleanup. I don’t have time for that, especially with a three year old running around! This icing was great for an outline and then filling in right away. I also learned the shake method from Marian, where you give the cookie a slight shake and icing will fill your design, rather than chasing it around with a toothpick. For some great tutorials, check out Sweetopia, the link is at the bottom of this recipe.

For the bow shaped cookies, I used this tutorial. I had a bone cookie cutter hanging around from last year’s puppy themed second birthday party so I simply bent that a little bit and made it broader and more bow like. With the large bow cookies and the bows on Hello Kitty’s face, I did the center piece first, allowed that to dry for 20 minutes and then went back and did the side pieces. For the faces, I then filled in the white part and let that dry overnight. The next morning I added the details of her face.

I used my go to sugar cookie recipe for these cookies.

10 Second Magical Royal Icing

Ingredients

• 6 oz. warm water (about 3/4 cup)
• 5 Tbsp Meringue Powder
• 1 tsp Cream of tartar
• 2 1/4 lbs Powdered sugar
• 1 tsp clear vanilla (if there is no vanilla present in the meringue powder)

In the bowl of your standmixer, add water and meringue and hand whisk (do not use the mixer!) for 30 seconds.

Add the cream of tartar and hand whisk for an additional 30 seconds.

Add the powdered sugar, and using the mixer paddle attachment, mix on slow for 10 minutes.

Tint with your desired color. Remember, if you are after a true white, you will want to use a brightener. Although this mixture appears white, it will look dull once you have applied it. Also, make sure you keep a damp towel over the icing or keep a lid on the icing to make sure it does not dry out.

Source: Sweetopia

I know what you are all thinking. The only way I make vegetables is to stuff them or cook them with bacon, but it’s not true. Although, they are wonderful ways to eat anything! I do love letting the vegetables do the talking and using simple ingredients that really highlight their natural flavors.

My daughter and I deemed these buttery, lemony Broccolinis our “springtime” dish. In her words, “They are so cute and little,” just like all of those baby chicks and ducks we’ve been seeing at farm supply stores lately. They are a beautiful bright green, like those flowers eagerly breaking through the earth and the lemon gives a fresh smell and taste, just like the air outside that is slowly melting away that last bit of snow. If you think this is just poetic prose for the blog, you’re wrong, we have daily discussions like this while we eat. Partly because it’s fun and mostly because it gets her to eat new things!

Buttery Lemon Broccolini

Ingredients

• 4 qt water
• 1 1/8 tsp salt, divided
• 12 oz Broccolini
• 1 Tbsp unsalted butter, softened
• 1/2 tsp lemon zest
• 1 1/2 tsp fresh lemon juice
• 1/8 tsp freshly ground black pepper

Bring 4 quarts of water to a boil in a large saucepan. Add 1 teaspoon salt and cook the Broccolini in batches for 5 minutes. Remove the Broccolini with a slotted spoon. Drain and discard the water.

Combine the butter, zest, and juice, stirring with a fork until well blended. Return the Broccolini to the sauce pan over medium-high heat. Stir in the butter mixture, remaining 1/8 teaspoon salt, and pepper, tossing gently to coat.

Source: Cooking Light November 2009

I always have cooked shrimp in my freezer since I can whip up anything with them and can have a meal for myself in no time. My daughter loves shrimp as well, although only sauteed in butter for her! The nice thing stir fry is I can have my meal ready in almost the same time it takes hers to sautee! With all of these ingredients in my pantry, I’ve got something different and tasty for dinner in no time! You can pair the Szechuan sauce with chicken or pork if you’d like as well.

Szechuan Shrimp

Ingredients

• 4 Tbsp water
• 2 Tbsp ketchup
• 1 Tbsp low sodium soy sauce
• 2 tsp cornstarch
• 1 tsp honey
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp ground ginger
• 1 Tbsp vegetable oil
• 1/4 cup green onions, sliced
• 4 garlic cloves, minced
• 12 oz cooked large shrimp, tails removed

In a small bowl, combine the first 7 ingredients and set aside.

Heat oil in a wok over medium-high heat. Add the green onions and garlic and saute for 30 seconds. Add the shrimp and toss to coat with oil. Add the sauce and cook until the sauce is thick and bubbly, stirring often. Serve over rice.

Yields 2 servings.

Source: Blog Chef

Spring is finally in the air here in Maine. With no more snow in the foreseeable forecast, I am keeping my fingers crossed! The snow is melting and unearthing memories of warmer weather. What does that mean for me? Time to get outside and start working on some projects. We have quite a few lined up for our yard this year, as a lot of the main landscaping on our newly built house will take form, but I’ll also continue to grow my garden. Last year was only the beginning! We grew enough zucchini to last us a long time so we will skip that this year, but we will add more tomatoes on my quest to never buy canned tomato sauce again! Pretty soon I’ll be posting all about canning tomatoes so you can give it a try! The key to great cooking is using fresh ingredients, and with a short growing season here in Maine it’s so important to get a jump start and have a plan. I try to take full advantage and plant as many vegetables and fresh herbs as I can! I get excited just thinking about all of the wonderful things my daughter, the budding gardener, and I will be picking this year! Since my daughter has grown a love of cucumbers and carrots the past year, we will make sure to grow an ample supply! That means lots of recipes involving those headed your way! I already have so many I’ve bookmarked and printed out this winter. Can we say cabin fever?

Time to landscape and some life to this lawn!

Whether you’re a seasoned gardener or a beginner, or just can’t wait to tackle some outdoor projects this spring, Home Depot’s Garden Club can help you out! The Garden Club provides some great resources that match your region and provide you with monthly lawn and garden ideas. It offers How-to videos, expert advise, and even sneak peeks on new products! To top it all off they will even offer over $300 worth of savings through exclusive emails each year! Why fret over what you should be doing next when they set up your monthly schedules for you? Now you will have time to get out there and do what you need to do and then sit back and enjoy the benefits!

Over the next few weeks I’ll be working and sharing how The Home Depot Garden Club is beneficial. I’ll be working on projects we’ve had planned for a while and some other ideas that have piqued my interest while perusing the The Home Depot Garden Club site. Yup, we’ll have a busy spring and summer, but we’ll be outside. After this long and snowy winter, we’re ready for it! Growing great food is just as important as cooking and baking it!

It’s home improvement time, and The Home Depot has everything you need for spring.  No matter what projects you want to tackle, The Home Depot has you covered and can help you #DigIn to spring.

Spring is the perfect time for all your outdoor home renovations. Shop The Home Depot for terrific values on new patio furniture, landscape supplies such as fertilizer and potting soil and outdoor grills. Keep your lawn and garden looking great, too, with the huge selection of lawn mowers, edgers and trimmers, and garden tools.

Visit The Home Depot Garden Club for product ideas from kick-starting your Spring with seed starter kits to building a window birdfeeder.

This is a sponsored post written by me on behalf of The Home Depot.

If you haven’t already figured out, I’m a big fan of little bites and all things that are stuffed. When I happened upon these little morsels on Pinterest one day my interest was definitely piqued. I’m always trying to find new and tasty ways to make Brussels sprouts as part of my “eat different and good for you vegetables” I’ve placed on myself. These, well they looked so tasty that I didn’t even think about the fact that they were vegetables!  Who wouldn’t like something stuffed with cheeses, herbs, and garlic? Put them in a cute little vessel like that tiny cabbage Brussels sprouts and you have a winner!

These really were not difficult to make and I think make a perfect appetizer. They are small enough for one bite and are truly finger food. The Brussels sprout doesn’t get greasy and they can be enjoyed warm or room temperature! While I’m a huge fan of stuffed mushrooms, we all know you need to eat those with a napkin or plate handy! I made these one afternoon as a pseudo lunch/snack and ate more than half. That night I finished the rest as a side dish! I did have some stuffing mixture leftover, but I used that as well! I prepared a few mushroom caps and I also spread some on slices of Italian bread and warmed them in the oven. Yum!

Garlic & Herb Stuffed Brussels Sprouts

Ingredients

• 15 very large Brussels sprouts
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 1 cup ricotta
• 1 cup Parmesan cheese, shredded
• 1/2 cup Panko bread crumbs
• 1 Tbsp thyme
• 1 Tbsp bail
• 1 tsp marjoram
• 1 tsp ground sage
• 1 tsp sea salt
• pinch of freshly ground black pepper

Wash and remove the outer layers of leaves on your Brussels sprouts. Then cut them in half, cutting through the stem so you have half the stem in each cut half.

Bring a large pot of water to a boil and add the Brussels sprouts, cut side down. Allow them to blanch for 1 to 2 minutes. Immediately remove them and allow them to cool.

Make a small incision at the bottom of the Brussel sprouts half and then gently pop the core of the Brussels sprout out. J.James Stone has a great video that explains it easier than I can type out! Place the Brussels sprout “cups” to the side and keep the core.

Pre-heat oven to 400 F. Line baking sheet with parchment paper.

Finely chop the core pieces and garlic. Heat the olive oil in a skillet over medium high heat. Add the garlic and chopped Brussels sprouts and cook until tender.

In a large bowl, combine the cooked Brussels sprouts, ricotta, Parmesan, breadcrumbs, herbs, salt and pepper. Using a spoon, fill each Brussels sprout “cup” with the stuffing mixture. Overfilling them is not only acceptable, but recommended!

Bake the stuffed Brussels sprouts for 20 minutes, or until golden brown.

Serve warm, but are totally tasty and acceptable at room temperature!

Source: Cooking Stoned

Growing up my favorite part of going to Chinese restaurants, besides playing drums with the chopsticks, was the little bowls of crispy wonton strips served with Duck sauce. I was content with a cup of hot tea and those little bits of crispy goodness. I still love finding a restaurant that serves those, but here in Maine they are few and far between. My mom always kept a package at home and I grew up always putting them in my soup. Now that I’m at home and always have a package of wonton wrappers in my refrigerator, I make my own batches for snacks and soups. My daughter loves to put them in her soup as well and my husband will grab a handful to snack on here and there.

So, whether you love these crispy strips or want to use up the rest of your wonton wrappers, here is a quick and easy way for them to be yours! It isn’t healthy, but I prefer to fry them since they puff up nicely. I’ve included directions for frying and baking.

Crispy Wonton Strips

Ingredients

• wonton wrappers
• 1/2 peanut or vegetable oil

Cut each wonton wrapper into rectangular strips, about 1/4 inch.  I get about 5 strips per wonton wrapper.

In a small saucepan, heat oil on medium-high heat. Once the oil is hot, drop in a few strips at a time, making sure not to crowd the pot, and allow to fry until golden brown. Usually only takes about 20 seconds.

Remove the wonton strips and place on a paper towel to absorb excess oil.

Store in an airtight container at room temperature for 1 to 2 weeks

**Alternatively you can bake these at 350. Place on a baking sheet and brush an egg wash over each strip and bake for 10 minutes or until golden brown.

Source: The Way to His Heart

I never know what I am going to get when I ask my daughter, “What do you want for dinner?” Her answer could be ice cream, macaroni & cheese, or snow. So, when I asked the family last week what they wanted and she responded, “meatballs” I was in shock. Of course, my husband jumped on the meatball bandwagon faster than I could shoot it down since I was tired and didn’t feel like going through the ordeal of making meatballs. But, if my husband and daughter want meatballs, they are going to get meatballs!

I have a little more time intensive meatball recipe that I will share with you one day that yields great results, but this recipe is simple and fast and they really taste great. Frankly,  if you are going to have one meatball recipe in your repertoire then this should probably be it. I just still enjoy making them in a more traditional way, but when I have more time and energy, which I’m lacking these days.

These meatballs taste wonderful enough to entertain with, but are quick enough to make any night of the week. You can whip up a double batch and freeze them pre-cooked or after they have baked. If you prefer to saute them rather than baking, go for it. You really can’t mess these meatballs up! After I have baked the meatballs, I toss them in a warm batch of marinara sauce and let them finish on the stove top. Serve with spaghetti and you have a dish worthy of a song !

Weeknight Meatballs

Ingredients

• 1 small onion, grated
• 1/4 cup chopped Italian parsley
• 1 large egg
• 3 Tbsp ketchup
• 3 garlic cloves, minced
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2/3 cup grated Parmesan
• 1/4 cup dried Italian-style bread crumbs
• 1 lb ground beef

Pre-heat oven to 350 F. Line a baking sheet with aluminum foil and place an oven proof wire rack on top.

In a medium bowl, whisk the first 7 ingredients together. Stir in the Parmesan and breadcrumbs until combined. Fold in the ground beef.

Roll the meatballs in to small balls, evenly sized. This will ensure even cooking time. I like to use my cookie scoop to make sure they are all the same size and then give them a slight roll in the palm of my hand. Don’t over work the meat as it will become tough.

Bake the meatballs for 20 minutes, depending on the size of your meatball. Again, mine are small, about 2 tablespoons worth of meat. Do not overcook them if you are planning on adding them to your sauce later on.

Adapted from Giada De Laurentiis

The first day of spring has come and just a few days ago we began to see the ground again and the hopes of what would become spring. We started looking at what we would do with the yard, getting excited for Easter and our little ones third birthday, and the months of gardening ahead of us. There were even some local rumors of crocus sitings. Then, almost 10 inches of snow was dumped on us. Granted, it’s still winter and we are in Maine, but with the end in sight it was just plain rude!

Last weekend I made a batch of these muffins for the first time. The little green specks of zucchini popping through remind me of spring flowers coming to life. The muffins were also made with one of my freezer stashes of zucchini from our harvest last summer. I knew my daughter would enjoy these and I had hopes that my husband would get past the zucchini. The entire batch was gone within 24 hours. They weren’t even finished before another batch was requested! Adding zucchini into baked items officially has the green light in my household and I couldn’t be happier. It’s always nice to tell a toddler that they are eating something they think they don’t like. “I don’t like zucchini.” “Do you like that muffin?” Her reply was,” Yes!” So the sweet words of victory coming out of my mouth, “Then you like zucchini.” Score one for mom!

To get everyone in the spirit of the upcoming warmer months, I’ve decided to have a giveaway. How would you like to win a $43 gift certificate to Catching Fireflies? Yes, $43. They like to offer fun and quirky amounts because they are fun and quirky! Buy something for yourself or your home or maybe get a jump on Mother’s Day shopping or the upcoming wedding season! They were so generous at Catching Fireflies that they offered a discount code for everyone to use. It will be good for one month, so everyone can enjoy their fun items. Just type in “HEART” and receive 20% off your purchase!

***Congratulations to Paige for winning the Catching Fireflies gift certificate!***

All you have to do to enter to win is:

• Leave a comment mentioning one thing you’d like from Catching Fireflies. (I’m in love with the thumb thing and the lilypad lids!)
• Leave a separate comment below that you like us on Facebook
• Leave a separate comment below that you like Catching Fireflies on Facebook
• Leave a separate comment below that you follow Catching Fireflies on Pinterest
• Tweet about the giveaway (it’s easy, just click here!) and leave the link to your Tweet in the comments

That’s 5 separate entries to win! Make sure to leave separate comments as your comment number is your entry number. Goodluck!

I’m sorry, but the giveaway is only open for those living in the United States & Canada. A winner will be selected Wednesday, March 27th at noon EST by a random number generator and contacted by email. All entries are subject to verification.

Catching Fireflies reached out to me regarding a gift certificate giveaway. I have not received any compensation, except the use of the discount code as well.  As always the opinions expressed here are solely my own.

Zucchini Apple Muffins

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 tsp baking soda
• 1/8 tsp salt
• 1 large egg
• 1 large egg white
• 1 tsp vanilla
• 1/3 cup granulated sugar
• 1/4 cup honey
• 2 cups grated zucchini, with moisture squeezed out
• 3 tbsp canola oil
• 1/3 cup unsweetened applesauce
• 1 apple, peeled and grated
• 1 apple, peeled and diced
• 1/2 cup walnuts or pecans, chopped (optional)

Preheat oven to 350 F. Line muffin cups with baking liners.

In a medium bowl,  mix the flours, cinnamon, nutmeg, baking soda and salt.  Set aside.

In the bowl of a stand mixer, beat the egg, egg white, vanilla, sugar, and honey until combined. On low, add the grated zucchini, oil, applesauce, and grated apple. Add the flour mixture until just combined. Then, fold in the diced apples and chopped nuts.

Bake for 20 to 25 minutes or until a toothpick comes out clean. Allow the muffin tins to cool on a wire rack for 5 minutes. Remove muffins from muffin tin.

Maybe be served warm or at room temperature. Can be stored in an airtight container for 3 days or the refrigerator for 1 week. Can be stored in the freezer for up to 3 months.

Yields 12

Source: The Way to His Heart

Lately, I’ve been trying to take a few minutes for myself. I only have a few to spare and usually it revolves around food. In the mornings, every so often I wake before every one else. If I think I have enough time I’ll try and make breakfast so I can sit down and enjoy it and remember each bite I took. Sometimes I’ll flip through a magazine or see what is happening in the world, but sometimes I’ll just sit and eat. Be present in the moment. In a few minutes the house will become chaotic. Dogs will be racing around, the cat will meow, and my daughter will be requesting every moment of mine. So, I treat myself to something that tastes so special but is so easy to make. I get this going while I start puttering around the house, preparing for the day. It tastes indulgent, but requires a few ingredients. Good enough to sneak a portion for yourself or make a large portion and serve for a nice breakfast or lunch.

This makes two servings, but you can easily double or triple the recipe and bake in a large casserole dish instead. Make sure that you really get the moisture out of the mushrooms or it will bubble up and cause an unsightly mess in your dish, not to mention it wont taste as nice!

Serves 2

Baked Eggs with Mushrooms and Parmesan

Ingredients

• 1 lb Baby Bella mushrooms
• 1 Tbsp olive oil
• salt and black pepper to taste
• 4 large eggs
• 2-3 tsp freshly grated Parmesan
• 2-3 tsp finely chopped parsley for garnish, optional

Pre-heat oven to 400F. Spray 2 individual oven safe dishes with cooking spray.

Wash mushrooms and dry with paper towels. Slice the mushrooms into slices about 1/2 inch thick.

Heat oil in a large saute pan over high heat and saute mushrooms until they have released all of their moisture and it has evaporated, about 6 to 8 minutes. Season the mushrooms with a little salt and freshly ground black pepper and quickly transfer to baking dishes.

Break two eggs over the mushrooms in each individual dish. Season the eggs with a little salt and pepper to taste and sprinkle some Parmesan over them.

Bake until the eggs are cooked to your liking, about 10 minutes for firm whites and partly soft yolks.

Serve hot.

Source: Kalyns Kitchen

Last year, around this time, I made these fabulous pizza puffs that hit the spot and were easy for snacking. The perfect treat for watching football games or after-school snack. This year, I wanted to up the ante and make something a little more healthy. Since I’ve been experimenting with quinoa, I decided to give a healthier twist to the pizza puff snack.

You can choose to cook your quinoa in water as mentioned below or if you prefer you can quick the quinoa in any broth that you choose. As with any pizza, mix and match your “toppings” as you like. Ham is easily interchangeable with pepperoni and spinach or mushrooms would be wonderful!

Quinoa Pizza Bites

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup onion, finely diced
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1 cup chopped pepperoni slices
• 1/2 tsp salt
• 1 tsp Pizza Spice
• 1 tsp red pepper flakes (optional)
• Marinara sauce

Rinse quinoa in cold water for 2 minutes. In a small pot, add water, quinoa, and salt and bring to a boil. Cover and reduce to a simmer. Allow to cook for approximately 20 to 25 minutes, until water has been absorbed.

Preheat oven to 350 F. Lightly grease mini muffin tin.

In a medium bowl, mix all of the ingredients together, minus the marinara sauce.

Add 1 heaping tablespoon of the mixture to each mini muffin cup. Gently pat the mixture down to make compact.

Bake for 15 to 20 minutes. Allow to cool on a wire rack for 3 minutes before removing.

Serve with marinara sauce for dipping.

Adapted from So Very Blessed

My daughter has become quite the snacker. She takes after both her mother and father. We are always munching on something salty and then needing something sweet afterwards. Okay, maybe that last part was mostly me. So, being that I do like to have snacks that are homemade in the house and with our constant snacking things go fast, I need things that are simple and quick to make. These crackers fit the bill. They include my pantry staples and take just minutes to whip up. They are perfect for a stand alone snack or are great to use as soup crackers.

Parmesan Wonton Crackers

Ingredients

• 1/2 cup extra virgin olive oil
• 25 wonton wrappers
• 1 cup shredded Parmesan cheese
• 1/2 cup parsley, chopped
• salt and pepper to taste

Pre-heat oven to 375 F.

Cut wonton wrappers in half to make rectangles. Arrange wonton wrappers in a single layer on a baking sheet. Brush olive oil on wonton wrappers. Sprinkle cheese, parsley, sat, and pepper.

Bake for 8 to 10 minutes, or until golden brown.

Serve immediately or store in an airtight container for up to four days.

Source: Life as a Strawberry

A few years ago my mom got my husband a cute little crock of pizza spices for Christmas since he is the designated pizza chef in our house. Surprisingly, it has lasted until a few weeks ago. I had the option of going out and buying more, we loved this blend so we would have to get another crock and pay a little more for it, or simply make my own. I had the ingredient list right there on the container so all I needed to do was figure out the ratios. Luckily, I did this before we go too low. I already had all of the herbs so it cost nothing to whip up my own little mixture and re-use the little crock. You can use as little or as much as you’d like, sprinkling it on top of your pizzas right before they go into the oven or once they’ve already baked

Pizza Herbs

Ingredients

• 1 Tbsp Oregano
• 2 tsp Basil
• 1 tsp Marjoram
• 1 tsp Thyme

Combine all ingredients together.

Source: The Way to His Heart

Sometimes, I think having leftover items in the pantry is where the fun of creating and cooking comes in. I’m a big fan of using up everything in my refrigerator rather than throwing it away. Now, the pantry is another story because things can get lost in there ! One of my favorite items to have fun with is wonton wrappers. I’ve come up with a lot of fun things over the years since these items don’t have a very long shelf life and typical recipes only use up half of a package. My husband jokes about my need to find new ways to use wonton wrappers! Sometimes, it’s just playing around with an existing recipe and utilizing it in a different fashion. I’ve shown one quick recipe makeover just the other day on Facebook and I’ll try to continue to do that in the future.

I’ve had Chicken Cordon Bleu before but have never had a desire to make it at home. These tasty little bites have changed all of that, although I don’t think I’ll ever make it the traditional way after these! I was staring into my refrigerator one day and noticed I had leftover chicken and wonton wrappers to use up. The light bulb went off in my head and after deciding on the perfect cheese to accompany this I was quickly whipping these up. My husband, ye of little faith, just sighed and figured this would be something he wouldn’t enjoy. After seeing a teaser photo I sent him at work he was quick to try some when he walked through the door. He had never had Havarti cheese before, but really agreed that the cheese was a great choice for these, adding just enough of a bite and salt while still offering that gooey, cheesiness that makes you want more!

This twist on a classic is a perfect choice when entertaining, yet simple enough to whip up for weekend snacks!

Chicken Cordon Bleu Wonton Bites

Ingredients

• 1 cup cooked chicken, chopped
• 1 cup ham, diced
• 1 tsp salt
• 1 tsp pepper
• 3 oz Havarti cheese, small cubes
• 24 wonton wrappers
• Cooking spray

Pre-heat oven to 350 F. Lightly spray muffin tin cups with cooking spray.

Place two wonton wrappers in each muffin tin, one slightly overlapping the other.

In a small bowl, mix the chicken, ham, salt, and pepper. Evenly distribute the chicken into the assembled wonton wrapper cups.

Next, place the cheese cubes in the wonton wrappers. I got about 3 small cubes in each wonton.

Bake for 7 to 9 minutes, or until the wonton wrappers are lightly browned and the cheese has melted.

Yields 12

Source: The Way to His Heart

What I love about kids is their desire to be goofy and try new things. Granted, when you offer something new they wont, but they will suggest new things all of the time and if you can, you’ve got to try and embrace it! One morning I asked my daughter what kind of muffins she wanted to make. I honestly thought the answer would be banana, blueberry, chocolate, or even ice cream. Her reply? Cranberry! Yup, cranberry. Luckily, I had some cranberries in the freezer and I had a recipe I wanted to try bookmarked. So, we got to work and what we found is this is our new favorite muffin recipe. It is so delicious that it feels like a desert, but with the cranberries and oranges, it’s good for you! If you want to take it a step further, try using half whole wheat and half all purpose flour. If you are well versed in using whole wheat flour, go ahead and make it entirely with that!

I’ve seen some recipes that have a lovely frosting drizzled on top, but these are so moist and tasty on their own that it would just ruin it. We opted to skip the nuts since we are nut free here, but go ahead and use whatever nut you would like if walnuts aren’t your thing! With the citrus and cranberry combination these scream winter and I really think they will become a regular around Christmas time as well.

Cranberry Orange Muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar, divided
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 2 tsp orange zest
• 3/4 cup orange juice (about 1 large orange)
• 1/4 cup canola oil
• 1 large egg, lightly beaten
• 2 cups coarsely chopped fresh cranberries (about 8 oz)
• 1/3 cup chopped walnuts, toasted

Preheat oven to 400 F. Spray muffin tins with cooking spray.

Combine flour, sugar (reserving 1 tablespoon), baking powder, salt, and baking soda in a large bowl. Make a well in the center of the mixture.

Combine the zest, juice, oil, and egg in a small bowl, stirring well with a whisk. Add juice mixture to the center of the well in the flour mixture. Stir just until moist. Fold in the cranberries and walnuts.

Fill 16 of the prepared muffin cups evenly with batter. Sprinkle the tops with the reserved sugar. Bake for 15 minutes or until the muffins spring back when touched lightly at the center. Run a knife or spatula around the outer edge of each muffin cup and carefully remove each muffin. Cool on a wire rack.

Yields 16 muffins

Nutritional Information

Per muffin: 169 calories, 5.6g fat, 0.5g sat fat, 2.5g protein, 27.9g carbohydrate, 1.3g fiber, 2.4mg cholesterol, 1mg iron, 236mg sodium, 35m calcium.

Source: Cooking Light, November 2005

During the winter I love being able to crank up the oven and let it warm the house up while I make a nice, comforting meal for my family. In our house, our choice of comfort is usually a pasta dish and this lasagna is high on the request list. The problem with all of these comfort dishes, is spring and summer are around the corner and you wont be able to hide under bulky sweaters for long! So, of course you eat a fair proportion and you eat these things in moderation. It also doesn’t hurt when you toss in a nice vegetable like the spinach included here! You can make it better though, just because it’s pasta doesn’t mean it has to be bad for you! Dreamfields Pasta is not only delicious, but its patented manufacturing process that protects most of the carbohydrates from being absorbed.  So one serving has 5 grams of fiber and only 5 grams digestible carbs.  That makes it ideal for the entire family, including those who are watching their weight or maintaining healthy blood sugar levels. Even if you aren’t, why not take extra measures to help your families health? You went through the long process of preparing this meal for them, go that extra step!

***Congratulations to Barbara McCrary! ***

So, whether you are continuing your path on a healthier you this year or want to simply enjoy the delicious Dreamfields Pasta here is your chance to win! The winner will receive several boxes of Dreamfields Pasta Lasagna noodles. You can try this recipe and make your family favorite. I bet you’ll love the difference the pasta makes! All you have to do to enter to win is:

• Leave a comment telling me your favorite lasagna recipe or one you want to try!
• Leave a separate comment below that you like us on Facebook
• Leave a separate comment below that you like Dreamfields Pasta on Facebook
• Tweet about the giveaway (it’s easy, just click here!) and leave the link to your Tweet in the comments

That’s 4 separate entries to win! Make sure to leave separate comments as your comment number is your entry number.

I’m sorry, but the giveaway is only open for those living in the United States. A winner will be selected Friday, March 8th at noon EST by a random number generator and contacted by email. All entries are subject to verification.

Good luck!

Dreamfields Pasta provided me with some lasagna noodles, but as always the opinions expressed here are solely my own.

*This makes a large, traditional lasagna. Make sure to have your marinara, bechemal sauce, and spinach all ready to go to make assembly easy.

**The lasagna can be prepared  one day in advance if covered tightly with plastic wrap and refrigerated. Or, you can freeze the lasagna buy wrapping a layer of aluminum foil over top as well. Remove wrappings and thaw before baking.

Serves 6

Classic Lasagna

Ingredients

• Salt
• 2 Tbsp vegetable oil
• 15 dry lasagna noodles Dreamfields pasta
• 3 Tbsp. extra-virgin olive oil
• 1 pound ground beef chuck
• 1 tsp freshly ground black pepper, plus more to taste
• 2  1/2 cups Bechamel Sauce, see recipe below
• 1 1/2 cups Marinara Sauce
• 1 1/2pounds whole milk ricotta cheese
• 3 large eggs
• 2 Tbsp unsalted butter
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 3 cups shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil. Add vegetable oil to help prevent the noodles from sticking together. Cook the noodles until al dente, about 6 minutes. You want the center of the pasta to still be firm so that they don’t become soggy during baking. Drain, then rinse the noodles under cold water. Cover lightly with a damp towel and set aside.

In a large saute pan, heat olive oil over medium-high heat. Add the beef and 1/2 teaspoon of salt and pepper. Saute until the beef is brown. Break up large clumps of meat and cook for about 8 minutes. Remove from heat and drain the excess fat. Let cool completely.

Position your oven rack to the center position and preheat to 375 F.

In a medium bowl, mix the bechamel and marinara sauce together. Season the sauce with salt and pepper to taste.

In another medium bowl, combine the ricotta, eggs, and 1/2 teaspoon of salt and pepper and set aside.

Spread the butter over a 13 x 9-inch baking dish. Spoon one third of the bechamel-marinara sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Evenly spread all of the ricotta mixture over the noodles. Top with spinach. Arrange 5 more lasagna noodles atop the spinach, then top with the ground beef. Spoon one third of the remaining bechamel-marinara sauce over, then sprinkle with 1/2 cup mozzarella cheese. Top with the remaining 5 lasagna noodles. Spoon the remaining bechamel-marinara sauce over the lasagna noodles and then sprinkle with the remaining mozzarella cheese and the Parmesan cheese.

Line a large baking sheet with foil. Place the prepared lasagna dish on top of the baking sheet to avoid a messy cleanup. Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.

Bechamel Sauce

Ingredients

• 5 Tbsp unsalted butter
• 1/2 cup all-purpose flour
• 4 cups warm whole milk
• 1/2 tsp salt, plus more to taste
• Pinch of freshly ground white pepper, plus more to taste
• Pinch of freshly grated nutmeg, plus more to taste

In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually, add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes. Make sure the sauce does not boil! Remove the saucepan from heat and stir in a 1/2 teaspoon of salt and a pinch of pepper and a pinch of nutmeg. Season the sauce with more salt, pepper, and nutmeg to taste.

This sauce can be prepared up to 3 days in advance, just be sure to cool it and then cover and refrigerate it.

Makes about 4 cups.

Source: Everyday Italian, Giada De Laurentiis 2005

It’s that time of year again. When I finally dismiss all of the wonderful sugary things and put aside the heavy foods and proclaim that I will get back on the bandwagon, be healthy, and get in shape for the impending warmer weather. I have to think warmer, it’s freezing and we are up to our necks in snow here in Maine! Lots of people use January as their time to start anew, but I can’t with all of those wonderful leftovers, game day snacks from the Superbowl and then Valentines Day comes around! But, between Valentines day and my daughters birthday in the beginning of April I have about 5-6 weeks where I can be good. Those weeks break the cycle and get me back in the game and I lose that winter slump.

The first few are difficult. I don’t want bland food. I don’t want to live on greens alone either. That is fine for the summer, but it’s not in season and I just came off of a sugar high. No thanks! I was excited to see this recipe in the recent Cooking Light magazine. I had everything already at home and oddly enough, I’ve never tried hoisin sauce with fish. So, I immediately gave it a try. OK, maybe I waited till dinner time, but I’ve never made a recipe that fast. Usually it sits in a giant binder I have for ages.

This dish combined all the things I love in a meal. It was quick, it was healthy, it was flavorful, and it was easy. What else do you need? If you don’t have flounder you can use any other white fish. Feel free to substitute the vegetables for something you like more, although I do encourage trying something new. I always use meals like these to try something new that I’ve always been afraid of.

*Tip – Have trouble grating or mincing ginger? Freeze it in an airtight bag and whenever you need it remove it and grate. You wont get that sloppy mess and it will be easier to measure. Plus, the ginger lasts longer!

Hoisin Flounder

Ingredients

• 1 (3 1/2 oz.) bag boil-in-bag brown rice
• 2 Tbsp Hoisin sauce
• 1 Tbsp water
• 2 tsp low-sodium soy sauce
• 1 1/2 tsp minced fresh ginger
• 1 1/2 tsp dark sesame oil
• 1/2 tsp black pepper
• 3 Tbsp canola oil, divided
• 4 (6 oz.) flounder fillets
• 1/4 tsp kosher salt
• 1 cup diagonally sliced snow peas
• 2 green onions, thinly sliced
• 1 cup sliced shiitake mushroom caps

Prepare rice according to package.

In a small bowl, combine the hoisin sauce, water, soy sauce, ginger, sesame oil, and black pepper. Reserve 4 teaspoons.

Heat a nonstick skillet over medium0high heat. Add 1 tablespoon canola oil and swirl around the pan. Sprinkle the fillets with salt. Add two fillets to the pan and cook for 4 minutes. Flip the fillets and brush each with 1 teaspoon hoisin mixture. Cook for 2 minutes. Remove the fish from the pan and repeat with the other two fillets.

Heat another skillet over high heat. Add 1 tablespoon of canola oil and swirl around the pan. Add snow peas and green onions and saute for 1 minute. Add the mushrooms and saute for an additional 2 minutes.

Pace 1/2 cup rice onto each of the 4 plates and top with 1 fillet and 1/ cup vegetables. Drizzle 1 teaspoon of hoisin mixture over top.

Nutritional Information

Calories 360, Fat 17.9, Saturated fat 2g, Protein 24.7g, Carbohydrate 25g, Fiber 2g, Cholesterol 77mg, Iron 1.2mg, Sodium 462mg, Calcium 52mg.

Source: Cooking Light March 2013

I am always looking for ways to play around with Brussels sprouts. My husband and daughter really don’t care for them and while I have found a few good ways to make them, they aren’t something I would ever order out at a restaurant. As I continue to try to new ways to prepare them, I am beginning to really enjoy them for more than the occasional dinner vegetable change up.

Knowing I had everything in my pantry except a few Brussels sprouts, and knowing Ina usually doesn’t steer me wrong, I decided to give this a try. Maybe that carefree attitude of thinking it wouldn’t be much off my back if they didn’t taste good, or maybe the fact that everything tastes good with pancetta or bacon, allowed me to be more open to these. Whatever it was, I couldn’t stop eating these. I kept waiting for my husband and daughter to try them and finally just scooped up all but two pieces for myself. The roasted pancetta and balsamic vinegar were tormenting my senses with a delcious aroma and I couldn’t take it. The Brussels sprouts were nicely roasted, with a little crispness to them that made them easy to pop into your mouth.

Everyone should really try these. I know that is a huge statement to make, but if you don’t like them you haven’t had them like this, if you are so-so on Brussels sprouts this will make you a believer, and if you love them you will love them prepared this way as well! Seriously, anything with pancetta and then browned? Yum!

*If you don’t want to spend a fortune on aged balsamic vinegar that is syrupy, you can boil good balsamic vinegar until it is reduced to half its volume and it will become syrupy!http://www.thewaytohisheartblog.com/wp-admin/post-new.php

Balsamic Roasted Brussels Sprouts

Ingredients

• 1 1/2 lbs Brussels sprouts, trimmed and cut in half through the core
• 4 oz pancetta, sliced 1/4″ thick
• 1/4 cup olive oil
• 1 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 1 Tbsp syrupy balsamic vinegar

Pre-heat oven to 400 F.

Place the Brussels sprouts on a sheet pan or stainless steel skillet, including some of the loose leaves, which get crispy when roasted. Cut the pancetta 1/2″ thick dice and add to the pan. Add the olive oil, salt, and pepper and toss to coat. Spread out the mixture in a single later.

Roast the Brussels sprouts for 20 to 30 minutes, until tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven and immediately drizzle the balsamic vinegar over the Brussels sprouts, and toss again. Taste for seasonings and serve hot.

Source: Ina Garten, Barefoot Contessa Foolproof

We all get stuck in our ruts sometimes, sticking with the same flavor combination over and over again. The poor pork roast is probably the biggest victim of this. Often seasoned with only salt and pepper, or dressed up with some herbs, or tossed in the slower cooker with some barbecue sauce. I know I’m guilty of it and I can guess that most of you are as well. This winter, the season of roasts, I decided I wasn’t going to let that happen. I was going to try new recipes, using only ones that didn’t involve the typical ingredients, and do some experimenting.

My family really enjoys chipotles and cumin lately so I knew I had a winner, but the addition of cinnamon and honey really had me intrigued. They provided a richness and depth to the roast that set it apart from others. This made the house smell amazing and was perfect on a cold winters night. Also, for those that worry about heat from the chipotle and are considering reducing the number, the flavor is present but not the heat. I’m not a fan of making my mouth burn.

**Don’t forget! Today is the last day to enter the ActiFry giveaway! I’ll anounce the winner later today on that post and on Facebook!**

Chipotle Pork

Ingredients

• 1/2 cup chopped onion
• 1 1/2 Tbsp honey
• 1 tsp ground cumin
• 1/8 tsp ground cinnamon
• 9 large garlic cloves, peeled
• 3 chipotle chiles, canned in adobo sauce
• 1 lime
• 2 Tbsp olive oil, divided
• 1 (1 1/4-pound) boneless pork shoulder (Boston butt, trimmed)
• 3/4 tsp salt
• 1/2 cup fat-free, lower sodium chicken broth

Combine the first six ingredients in a food processor. Pulse until finely chopped. Peel and section the lime over a bowl, making sure to catch all of the juices. Discard peel and squeeze all of the lime juice into the food processor. Throw in the squeezed lime sections as well. Add 1 tablespoon of olive oil into the food processor and process until smooth. Scrape the chipotle mixture into a resealable plastic bag. Add the pork and marinate in the refrigerator for one hour.

Pre-heat oven to 325 F.

Heat a small Dutch oven over medium-high heat. Add 1 tablespoon of olive oil into the pan. Remove the pork, but reserve the marinade. Sprinkle salt over the pork and add the pork to the Dutch oven. Saute for approximately 8 minutes, browning on all sides. Remove the pork and set aside. Add broth and reserved marinade to the Dutch oven and bring to a boil, scraping the bottom to loosen the browned bits. Return the pork to the Dutch oven and cover, bake for 2.5 hours or until the pork is fork tender.

Slice or shred the pork and toss with sauce.

Serves 4, 3oz servings.

Nutritional Information

Calories 344, Fat 22,1g, Saturated Fat 6.6g, Monounsaturated fat 11.7g, Polyunsaturated fat 2.5g, Protein 22.3g, Carbohydrate 14.1g, Fiber 2.3g, Cholesterol 83mg, Iron 2.1 mg, Sodium 591 mg, Calcium 45 mg.

Source: Cooking Light April 2012

This past Valentines Day I did something a little different for my husband. I couldn’t share it on here beforehand since he would obviously see it. While my husband has a sweet tooth, especially for candy, I know one of the ways to his heart is bacon. So, for his Valentines sweets, I made him bacon a few different ways. Here is the first. This was definitely something different then we had ever tried. The flavor hit a lot of notes with the sweet brown sugar, the pecans, and even just that little bit of cayenne pepper gave it a kick. This is wonderful as a snack or as hors d’oeuvres as intended. Supposedly, they go great with cocktails. Or, if you’re like us, they went great when walking by the container in the kitchen!

You can make these up earlier in the day and stored in an airtight container at room temperature for one day.

Caramelized Bacon

Ingredients

• 1/2 cup light brown sugar, lightly packed
• 1/2 cup chopped or whole pecans
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/8 tsp ground cayenne pepper
• 2 Tbsp pure maple syrup
• 1/2 lb thick-sliced applewood-smoked bacon

Pre-heat oven to 375 F. Line a baking sheet with aluminum foil and place a wire baking rack on top.

Add the brown sugar and pecans in a food processor and pulse until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse to moisten the crumbs.

Cut each bacon slice in half crosswise and line the pieces up on the baking rack making sure the slices don’t touch. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using up all of the mixture.

Bake for 25 to 30 minute, until the topping is very browned, but not burnt. If it is under baked, the bacon won’t crisp as it cools.

While hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

Source: Ina Garten, Barefoot Contessa Foolproof

Risotto is one of those dishes that people love, but rarely make at home. Why is this? Well, for years you’ve heard people complain that it is too time consuming, it doesn’t yield good results, and it’s easier to order at a restaurant where you know it will turn out right. It’s become the big joke in my household. Anytime it’s made you will hear my husband or I yell in our best Gordon Ramsey voice, “This is %@^&! Throw it out and begin again!”  Ya know what? It does come out good, and yes you have to keep your eye on it, but it’s not that difficult. Keep the heat relatively low and make sure you don’t overcook the rice. If you plan the rest of your meal around the fact that you are keeping an eye on the risotto, you’ll be fine. I honestly love standing at my stove sometimes, slowly stirring over a warm pot. I feel like this is “cooking” at its best! Once you get the hang of it, you can interchange the flavors and really make it your own. It’s so delicious and a nice change of pace for a side dish to not try at home.

I actually made this particular risotto in photos with the T-fal Actifry believe it or not! Enter to win a free one here, contest ends 2/22/13!

Risotto

Ingredients

• 4 1/2 cups reduced sodium chicken broth
• 3 Tbsp olive oil
• 2 shallots, finely diced
• 1 1/2 cups Arborio rice
• 3/4 cup dry white wine
• 1/2 tsp salt
• 1/2 cup Parmesan cheese
• 2 Tbsp unsalted butter

In a small saucepan, warm broth on simmer.

In a medium saucepan, add oil and turn heat on to medium. Saute shallots until translucent and tender, about 2 to 3 minutes.

Turn heat down to medium-low and add rice and stir continuously for 1 to 2 minutes. Add wine and stir the rice until the wine is absorbed, about 1 minute. Add the salt and give a gentle stir.

Add 1 cup of the warm broth and stir until absorbed. Continue to add 1 cup of broth at a time to the rice until you have used all of the broth and most of the broth has been absorbed, about 20 to 25 minutes.

Once the rice has a creamy consistency, remove from heat and stir in the Parmesan cheese and butter. Season to taste with salt and pepper and serve immediately.

Serves 4 to 6

Source: The Way to His Heart

Recently, I was asked if I would like to try out a T-fal ActiFry and review it on my blog. Not only would I receive one, but a lucky reader would as well! I was hesitant at first, since I’m leery of new gadgets and pride myself in avoiding “uni-taskers.” I asked around and the consensus was that not many people had tried one, but really wanted to. My next step, before saying yes, was to look into possible recipes that I could use it for. What I found was that it really can make a lot, you can use their recipes or your own. From appetizers to desserts, the ActiFry says it can do it!

When I received the ActiFry, I also received a well appointed recipe book. There were many recipes included from each course and a whole section on fries. Since this is what the ActiFry is known for, I wasted no time in making a batch of french fries that night. I’ll admit, I was a little hesitant as the machine started to operate. It sounds a bit like a hairdryer. My husband and daughter had fun watching it work since you can see the magic happening through the clear plastic lid. I had heard that it takes a really long time for the french fries to cook, but I think 30-40 minutes is a fair amount of time since it’s the same for the store bought variety and you are getting something home made with barely any oil. The verdict on the french fries? Great! We’ve made them a few times already which pleases my husband and daughter. Before, I would rarely make them since the quality was never that great unless I deep fried them.

While it makes some pretty darn good french fries, I needed to test it out on a few different recipes to really see if the ActiFry could earn a place on my counter. So, I tried out a variety of recipes that included different cooking methods. Plus, things that a lot of people may not make at home, but after trying it out in the ActiFry, realize they can make it with ease and often! I think I really put the ActiFry to the test with Steamed Mussels, Risotto, Stir-fried chicken, a apple and banana dessert, and regular french fries and sweet potato french fries. I wasn’t disappointed with any of the results. The mussels were steamed to perfection, the risotto was creamy and cooked wonderfully, and the chicken was just as good as if I stood over a wok. I think my favorite use of the ActiFry has to be the risotto. While I don’t mind making it, who wants to stand over a pot constantly stirring if they don’t have to? The ActiFry does the labor for you. That meant I could prepare risotto on a weeknight with my husband at work still and my toddler running around and not be frazzled at all. Wonderful!

I’ve talked about the ease and versatility of the ActiFry, but I haven’t mentioned the fact that using the ActiFry limits your oil use in cooking. At most, you only use one tablespoon. Now, I know a lot of recipes call for that when you are sauteeing, but how many of you use more? You look and go, hmmm I think I’ll add a smidge more. Well, you don’t have to with the ActiFry because everything tastes great with that one little scoop. Plus, the machine is on and you aren’t as tempted to stop it to add more!

So, we have something easy to use, with great results, uses less oil, and can hopefully inspire people out there to try different recipes. What’s not to lose? Yes, it does take up some counter real estate and I’m one of those people that doesn’t like anything on my counters. Nothing, nada! If I could, I would remove my microwave everyday. The ActiFry has been on my counter for over three weeks now and I haven’t had a panic attack once! It gets used so there is no reason to set it aside. I am also looking forward to using the ActiFry in the summer. My mind already races with all of the things I want to make in the oven, yet refuse to when it’s 90 degrees in the house.

I know a lot of you are already excited about the giveaway. Every time I mention in on Facebook I get emails asking if it’s too late to enter. Well, the wait is over. One lucky reader is going to win their very own ActiFry, that’s a $250 value! Here is what you need to do in order to be entered to win:

• Leave a separate comment below that you like us on Facebook
• Leave a separate comment below that you like ActiFry on Facebook
• Tweet about the giveaway (it’s easy, just click here!) and leave the link to your Tweet in the comments
• Leave a separate comment below that you follow us on Pinterest

That’s 4 separate entries to win! Make sure to leave separate comments as your comment number is your entry number.

I’m sorry, but the giveaway is only open for those living in the United States. A winner will be selected Friday, February 22nd at noon EST by a random number generator and contacted by email. All entries are subject to verification.

Good luck!

***Congratulations Melinda Bricker!***

T-fal provided me with the ActiFry, but as always the opinions expressed here are solely my own.

Usually, once a week I have a “make whatever you want” dinner where I get a chance to eat seafood and something on the lighter side with very little carbohydrates and my husband and daughter usually indulge in pasta. Since I am making two meals, I try to make it simple. The great thing about seafood is you can go simple and still have a lot of taste! This spicy remoulade is a great example. Sauteeing a flounder filet takes mere minutes and you can whip this remoulade up in advance meaning my meal is done before the water even boils for the pasta! The remoulade adds a little, dare I say spice, and flavor without adding a lot of calories. It’s a nice way to switch things up rather than reaching for the old standby tarter sauce.

Since I was basically the only one eating this dish, besides a few bites here and there from my toddler, I went ahead and made the entire amount for the remoulade and will save that for later. It is great for another quick flounder meal the next day or you can use it on a sandwich in place of mayonnaise.

Sauteed Flounder and Spicy Remoulade

Ingredients

• 1 Tbsp parsley
• 1/4 cup canola mayonnaise
• 1 Tbsp chopped cornichones
• 1 Tbsp fresh lemon juice
• 2 tsp whole-grain Dijon mustard
• 2 tsp Sriracha
• 1 tsp chopped capers
• 2 Tbsp extra-virgin olive oil, divided
• 3 Tbsp all-purpose flour
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 (6oz) flounder fillets

Combine the first 7 ingredients (through capers) in a small bowl and set aside.

Place flour in a shallow dish. Sprinkle fillets evenly with salt and pepper, dredge fillets in flour.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Add 2 fillets to pan and cook for 1 1/2 minutes on each side or until desired degree of doneness. remove the fish from the pan and repeat the procedure with the remaining oil and fillets. Serve with remoulade.

Source: Cooking Light December 2012

I love dessert any way I can take it, but sometimes it’s nice to find something that is a little different. Not your typical cookies, cupcake, or cake. When I happened upon these, looking for a different Valentine’s Day treat,  I knew I had to give them a try. Without even knowing what the ingredients are, they just look like the perfect, delectable little bite.While they have more sophistication than the typical graham cracker and pudding bar, these are still easy to make, no-bake, and were created by a homemaker who know what she was doing! Mabel Jenkins created these wonderful treats and named them after Nanaimo in Vancouver BC and I’m so glad she did. I made the whole batch, thinking I would freeze half, but these are going faster than a batch of cookies! So, make them for someone special for Valentine’s Day, or because there is a special occasion, or because it’s Friday.

These are freezer friendly, if you have good will power. Just wrap them up nicely and they should be fine for a few months, that is if they last that long! You can also easily half the recipe and use a smaller pan.

Nanaimo Bars

Ingredients

Bottom Layer

• 1/2 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1 tsp vanilla extract
• 2 cups graham cracker crumbs
• 1 cup sweetened shredded coconut
• 1/2 cup finely chopped walnuts
• 4 oz. bittersweet chocolate, melted and cooled slightly

Middle Layer

• 1/4 cup unsalted butter, at room temperature
• 1 cup confectioners’ sugar, sifted
• 1 (3.4oz) pkg. instant vanilla pudding
• 2 cups heavy cream or whipped cream

Top Layer

• 6 oz. bittersweet chocolate, finely chopped
• 2 Tbsp unsalted butter

Line the bottom and sides of a 9″ by 13″ pan with foil. Lightly grease with cooking spray.

To prepare the bottom layer, cream the butter, sugar, and vanilla in a large bowl with a mixer on medium-high speed. Add the graham cracker crumbs, coconut, and walnuts and mix well. Add the chocolate and mix thoroughly.

Spread the mixture in to the pan, pressing down to form a solid layer. Put the pan in the freezer while you prepare the middle layer.

To prepare the middle layer, cream together the butter, confectioners’ sugar, and instant pudding in a large bowl with a mixer on medium-high speed. Blend until a smooth consistency has been reached. Mixing on high speed, add the cream slowly and continue to mix until it is smooth and fluffy, about 2 to 3 minutes.

Remove the pan from the freezer and spread the filling over the crumb layer, being careful so that the crumbs don’t get mixed in to the filling. Refrigerate until set, about 2 hours.

Once the filling has set, prepare the top layer. In the top of a double boiler, melt the chocolate and butter, stir until smooth. Let the chocolate cool for a few minutes and then pour it over the custard layer, spreading to the corners. Put the pan in the refrigerator and chill for 5 minutes.

Remove the pan from the refrigerator and lightly score the chocolate surface into 24 pieces. This will make it much easier to slice later! Refrigerate until fully set, about 1 hour.

Lift the foil from the pan to remove the bars. Cut along the score lines and serve chilled or at room temperature.

Nutritional Information

Per bar: 290 calories, 24 g carb, 2 g protein, 23 g fat, 45 mg cholesterol, 110 mg sodium, 1 g fiber.

Source: Hannaford Fresh, January/ February 2013

When I first started cooking I wanted to have a good recipe for some classic sauces. My husband and I both enjoy Italian, so establishing a good red sauce, Bechamel, and marinara were important to me. These sauces can make or break a meal. When you have spent all of that time cooking the pasta, shredding the cheese, layering lasagna or stuffed manicotta the last thing you want is to ruin your fish with a sub-par sauce.  Been there, done that. You can get an A for effort, but that doesn’t please the stomach!

When I started researching recipes for a marinara sauce that would be my go to and testing them out, I found a lot of similarities. Frankly, I had never thought of using carrots or celery, but if “they” say to use them then why not at least give it a try. Now, I get it. The sauce is rich, flavorful, and thickens to a beautiful consistency. You can adjust the seasoning after you establish your base as well. I cook up a batch of this recipe and then when I want to use some for a pizza or for dipping mozzarella sticks I will add some kick with red pepper flakes. I can keep it this way for a nice lasagna or simply tossed with some spaghetti. This base will serve you well in your kitchen adventures with Italian fare.

This makes 2 quarts of sauce, so you can freeze some for up to three months. This sauce can also be made one day ahead of time. Simply cool it and then cover and refrigerate. When you are ready to use it, rewarm over medium heat.

Classic Marinara Sauce

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 (32oz.) cans crushed tomatoes
• 2 dried bay leaves

In a large pot, heat the oil on medium-high. Saute the onions and garlic until the onions are translucent, about 10 minutes. Add the celery, carrots, salt, and pepper. Saute until all of the vegetables are softened, about 10 minutes. Add the tomatoes and bay leaves and turn down the heat to low. Allow to simmer, uncovered, until the sauce thickens, about one hour.

Remove and discard the bay leaves. Season the sauce with additional salt and pepper to taste.

Source: Everyday Italian, Giada De Lauenriis

I’ve always heard that a person either craves salt or sweet. Me, I crave both equally. I will crave something salty to snack on, but immediately afterwards you will hear me say, “I need a little something sweet now.” Really, every time. Just ask my husband. So, what better than to make a salty snack a little sweet? This is a perfect combination and it’s so easy to do! There isn’t that much sugar added, but it gives it just the right touch. Who says cocoa is just for drinking?

Cocoa Popcorn

Ingredients

• 10 cups unsalted popped popcorn
• 2 Tbsp granulated sugar
• 2 tsp unsweetened cocoa powder
• 2 Tbsp melted butter

Place popcorn in a large bowl. Combine the sugar and cocoa powder in a small bowl. Drizzle the melted butter over the popcorn and gently toss the popcorn to mix thoroughly. Sprinkle the cocoa mixture over top and give it another light toss.

Serves 6

Nutritional Information

Per serving: 108 cal; 4.5 g fat; 1.8 g protein; 15.5 g carb; 2.5 g fiber

Source: Everyday Food, March 2009

While most know that I love nothing more than a bowl of steamed white rice and an appetizer or two from my favorite Chinese restaurants, nothing brings me back to my college years like buying a quart of soup on a freezing Boston night and heading back to my apartment. Others carried coffee, I carried my soup for warmth. Although I didn’t eat a lot of soup growing up, the warmth that this soup brought me made me feel like I was home. I had something good in my belly, which is rare during college, and it was warm and comforting. It got me through late study nights or when orange juice and chicken noodle just wouldn’t do.

I’m not sure I would have made my own soup back than, but now knowing how easy it is to make I wish I had sometimes. Yes, part of the memory is trudging through the snow but I could have spared myself that! You can make this using any broth, just know that the color will vary slightly. You do not want the soup to boil, but have a strong simmer before you add the egg.

*A great way to ensure that the egg slips in gradually is to prop a fork on the side of your pot with the tines pointing down. Then, pour the egg through the tines. This will give you those fine strands that you are familiar with at the restaurant!

Egg Drop Soup

Ingredients

• 1 egg
• 1/2 tsp water
• 3 cups chicken broth
• 1/8 tsp sugar
• 1/4 tsp salt
• 1/8 tsp sesame oil
• 1 small scallion, minced
• 2 tsp finely chopped chives

In a small bowl, beat the egg with the water.

On medium-low heat, bring the broth to a simmer. Stir in the sugar, salt, and sesame oil.

Continue to stir in a clockwise motion and very slowly slip the egg into the simmering broth. As you stir, the egg will coagulate and form thin threads.  *See note above recipe.

Stir in the scallion and remove from the heat. Pour soup into individual bowls and garnish with chives.

Serves 4

Source: ‘Round the World Books Chinese Dishes

There really is nothing like dipping sweet, fresh strawberries or salty pretzels into wonderful, warm chocolate. It just hits all of the senses. Add really good quality dark chocolate and a splash of nice liqueur and you have wonderful treat to share after a romantic meal. Or, skip the liqueur and you have a fun way to serve dessert for your little ones. The thing I love about fondue is the serving size is small, so while you are enjoying something decadent, you wont feel weighed down afterwards.

Dark Chocolate Fondue with Kahula

Ingredients

• 1/3 cup heavy cream
• 2 tsp unsalted butter
• 8 oz dark chocolate, chopped
• 1 Tbsp Kahlua (or any liqueur that you like ie: Chambord or Grand Marnier)
• marshmallows, pretzels, strawberries, apple slices, cherries, or bananas for serving

In a small saucepan over medium heat, stir heavy cream and butter until just simmer. Do not let it reach a boil.

Remove from heat and add dark chocolate pieces, stirring quickly. Add Kahlua and pour into a warm fondue pot. Serve immediately.

Source: The Way to His Heart

A while back I mentioned how I was going to try and branch out myself with new vegetables or find new ways to utilize favorite vegetables. I can’t expect my family to broaden their horizons if I don’t do the same. I showed you the basic way to clean an artichoke and how to steam them and dip them in delicious butter. Now, a way I think we can all love them. What is one step up from warm melted butter? Why, it’s cheese and breadcrumbs of course! It may not be the healthiest, but sometimes you need a gateway to introduce new things.

Tip: Nestle your artichoke in the crumb mixture while you stuff it. It will make your life easier and you wont dirty another dish!

Stuffed Artichokes

Ingredients

• 4 large artichokes, trimmed with stems removed
• 3 cups breadcrumbs
• 3 garlic cloves, grated
• 1 1/4 tsp salt
• 1/2 tsp freshly ground pepper
• 1 cup Parmesan cheese
• 1 cup Pecorino cheese
• 1 cup parsley, chopped
• 1 cup olive oil

Mix all of all the ingredients, minus the artichokes, in a large bowl.

Take the artichokes and separate the leaves; stuff the crumb mixture between each leaf. Stand the artichoke upright in a steam basket over simmering water. Cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour and 20 minutes. Drizzle with olive oil and some of the cooking liquid.

Source: Food Network Magazine, April 2012

It’s no surprise that I am a huge fan of appetizers and Chinese appetizers are my favorite. I get to eat out at Chinese restaurants very rarely because my husband doesn’t care for it too much and I can’t bring my daughter because of her peanut allergy. When I do go, I am torn between a nice meal or just ordering a bunch of appetizers!  One of my favorites is the barbecued spareribs, especially the boneless. You know, the ones that make your white rice turn red? The only problem is most of them are made with MSG which then turns my face all puffy and my eye lids are massive. No good! For some reason, I just haven’t attempted to make my own. I guess I figured it would be too time consuming. With Chinese New Years just around the corner I wanted to make some so I did some research and wasn’t happy with what I found. Then, I remembered a tattered cookbook my mom gave me that had classic Chinese recipes in it and I’ve used before. Voila! An authentic recipe that uses simple ingredients and doesn’t take years to marinade or cook. No MSG or red food coloring here. Perfect!

Let me tell you, these ribs were wonderful! Like, I want to eat them way too often now. Next time, I will go boneless which I know will seal the deal for me and I’ll never order those boneless spareribs out at a restaurant again. The only thing I was disappointed about was that I didn’t make some tasty crab rangoons to go with these!

Adhere to the marinade time, there is no need to marinade longer. I know that sometimes longer is better, but really, take advantage of the short marinade time on these!

Chinese Barbecued Spareribs

Ingredients

• 2 lbs spareribs, short boned preferred
• 2 cloves garlic, minced
• 3 Tbsp light soy sauce
• 1  Tbsp sherry
• 3 Tbsp hoisin sauce
• 1 Tbsp granulated sugar
• 1 Tbsp honey
• 1 Tbsp low-sodium chicken broth
• 1 Tbsp canola oil

Remove the fat from the ribs and trim ribs neatly. Cut ribs so there are 2 ribs per piece. Then, cut halfway between each rib. This allows for even cooking and for easier eating!

Combine all of the remaining ingredients and pour the sauce over the ribs. Allow the ribs to marinate for 3 hours. Turn the ribs every hour.

Pre-heat oven to 400 F.

Place the ribs on a foil covered rack and roast for 45 minutes.

Adapted from ‘Round the World Books

When I was young, you wouldn’t dare catch me eating mussels, clams, or oysters. No matter where we lived, New York or South Carolina, we lived on the coast so these items were common around our house and although I didn’t eat them, I loved shucking them! During the summer of one of my college years I had a job at a local marina and I finally started trying any seafood I could get my hands on. I found that I loved it all and couldn’t get enough. Of course, by this time I had to foot the bill! Why didn’t I try this stuff sooner?!

I am making up for lost time and just like growing up, I still live by the coast and love having fresh seafood nearby. One of my favorite things about seafood is it’s simplicity. You don’t need to many flavors, just a pinch of this and that will do and you it cooks very quickly. Since I am the only one that really enjoys seafood in my house, although my daughter does like some, I can still whip up a batch of mussels in a matter of minutes and I can adjust my serving size accordingly. A little for a snack, or more for lunch or dinner, no problem! These are so easy to make that there really is no reason to wait for a special occasion. Go ahead and enjoy them on a weeknight! The best thing is, besides the actual seafood, you typically have everything you need in your house already!

This can be served as an appetizer for four or serve with spaghetti or angel hair pasta for a dinner for two.

Steamed Prince Edward Island Mussels

Ingredients

• 2 lb mussels, scrubbed and debearded
• 1 Tbsp canola oil
• 1 large shallot
• 4 garlic cloves
• 1 cup white wine

Heat a large pot with a lid or a dutch oven on medium heat. Add oil and swirl around. Add shallot and allow to sweat, cooking until it is translucent, about 2 minutes. Add the garlic and cook for an additional minute.

Add the wine and allow to warm up before adding the mussels. Once you have added the mussels, cover with the lid and cook for 3 to 4 minutes. Remove the mussels, discarding any that did not open.

Serve immediately with the broth.

Source: The Way to His Heart

As some of you know, back in November I attended the Mixed conference. While there, we sampled a lot of fantastic foods and brought home some great products. During the day sessions they were handing out bags of Way Better Snacks tortilla chips and I would grab a bag, but never open it. For some reason my eyes and stomach were only on the candy bars. Then, the last night I attended a wine and cheese party where they had some Simply Unbeatable Blues chips out. I couldn’t stop eating them. I was that annoying person who kept going back and taking more and every time commenting on just how darn good they were.  I raved so much and I suppose went back to the table maybe enough times to make it really obvious that I liked them that Melissa from Stockpiling Moms told me she wanted to send me home with some. The problem was I was flying and who knows if they would have made the flight. Especially since the flight back was pretty eventful. (Can we say delayed/canceled flights, running in the Philadelphia airport with a cake that was decorated with Duff Goldman, and then lost luggage?) So, it was decided that I would have some shipped back home to me. Yay for me! I was so excited about receiving some that you may have seen the tweets and Facebook messages.

So, lets fast forward to now. I am still raving about them. Besides the fact that they taste insanely good, which a good deal of the time is enough for me, they are good for you as well. You can go to their website to read the long list of reason they are good for you. Here is the short list: Certified Gluten Free, Non GMO Project Verified, Made in the USA (that hardly ever happens anymore!), Kosher, Vegan, Low Sodium, and ALL Natural ingredients. We are talking ingredients you didn’t even think could go into a chip and have it still taste good, like broccoli and daikon radish seeds! Their sprouting method means increased vitamins, minerals, antioxidants, digestibility, and nutrient absorption. One other MAJOR thing for me, it’s a snack that I can open up and share with my daughter. That is rare because of her peanut allergy. Every other snack is made in a facility that processes nuts. Way Better Snacks deals with all natural ingredients and they know where every one of their ingredients comes from so they can safely say what their food content is.

OK, I’ll stop and let you read the rest on the website, but don’t get discouraged by all the goodness if you love chips but don’t care about the health content, you WILL love these chips! They have some really interesting flavors that are a nice change of pace. My two favorites are the Simply Unbeatable Blues and the Simple So Sweet Chili. One lucky reader is going to win a case of these fabulous tortilla chips. That is right, 12 bags! I only got 6 and was as happy as can be so I can’t even imagine! I’m a little jealous

You might have noticed the Simply Unbeatable Blues with the Queso Fundido al Tequila or the Simply Sunny Multi-Grain in the Tortilla Chip Casserole. What you didn’t notice was the other bags that were consumed snacking on the couch!

**** Congratulations Lindsay! You won the Way Better Snacks Giveaway!****

Here is what you have to do to enter. Comment below on how you like to enjoy tortilla chips or tell me what sounds most appealing to you about Way Better Snacks. For additional entries you can…

- Tweet about the giveaway and leave a comment below with the link to the tweet. Just click here!

-Leave a separate comment that you follow The Way to His Heart on Facebook

- Leave a separate comment that you follow Way Better Snacks on Facebook

- Leave a separate comment that you follow Way Better Snacks on Twitter

So, you have 5 chances to win! Extra entries must have separate comments as your comment number is your entry! I’m sorry, but the giveaway is only open for those living in the United States. A winner will be selected Monday, Jan. 28th at noon EST. by a random number generator and contacted by email.

As always, the opinions expressed here are solely my own. This prize is provided by Way Better Snacks.

Anytime my husband and I go to a Mexican restaurant we can’t help but devour the queso. For some reason or another, we have never tried to make any at home. Well, besides that stuff from the jar that is never good enough. I wont even touch it. So, I decided to fix this and just in time for some Sunday football games.

This is incredibly easy to make and you can leave the tequila out if you wish. I am not a huge fan of a lot of heat, but I felt like this recipe was lacking so I left the seeds and ribs of one of the jalapenos in. I felt like this added the perfect amount of heat, but my husband said adding both definitely would be nice as well.

Stay tuned for Wednesday, when I will have a giveaway that will set you up with a case of tortilla chips from Way Better Snacks!

Queso Fundido al Tequila

Ingredients

• 1 Tbsp extra-virgin olive oil
• 2 medium tomatoes, cored and seeded and cut into 1/4″ dice
• 2 jalapenos, seeded and minced
• 1 small onion, cut into 1/4″ dice
• Kosher salt
• 3 Tbsp tequila
• 1/2 lb Monterey Jack cheese, shredded (about 3 cups)
• 1/4 cup coarsely chopped cilantro
• warm corn tortillas or corn chips, for serving

In a large skillet, heat olive oil. Add the diced tomatoes, jalapenos, onion, and a large pinch of salt and cook over high heat. Stir often and cook until everything has softened, about 5 minutes.

Add the tequila and stir frequently, cooking until the skillet is almost dry, a bout 2 minutes.

Reduce the heat to low and add the cheese. Stirring constantly, cook until the cheese has fully melted, about 30 seconds. Transfer to a serving dish, sprinkle with cilantro and serve immediately with tortillas or chips.

Source: Rick Bayless, Food and Wine June 2006

I’ve never been to Mardi Gra or really celebrated Fat Tuesday. I haven’t even made it to New Orleans yet and I’ve had a few good reasons too. What I have had is King Cake and I love it! I wanted to make something to celebrate Fat Tuesday this year and instead of a cake, which I’ve had enough of the past two months, I decided to change things up and make ice cream. There is always room for ice cream!

This is definitely a must make any time of the year. It has all the hints of flavors of regular ice cream, cinnamon, lemon, etc., yet the flavor is refreshingly different. Each flavor compliments the other so nicely and it just works. So, put down the cake and put a scoop of this ice cream on a cone and parade around like you are following a jazz band. In other words, enjoy!

King Cake Ice Cream

Ingredients

• 3 cups whole  milk
• 1/3 cup heavy cream
• 2/3 cup granulated sugar
• 1/8 cup light corn syrup
• 4 three inch cinnamon sticks
• 1 Tbsp + 1 tsp cornstarch
• 8 oz. cream cheese, softened
• 1/2 tsp pure vanilla extract
• 1/4 tsp lemon zest, about half a lemon

Cinnamon Swirl

• 1/2 cup packed brown sugar
• 1/3 cup water
• 2 Tbsp unsalted butter
• 1 tsp cornstarch
• 1/2 tsp ground cinnamon

Warm 1 1/2 cups of milk, heavy cream, sugar, corn syrup, and cinnamon sticks in a medium saucepan. Do not boil, simply warm. Remove from heat and let steep at room temperature for one hour.

After steeping is complete, remove the cinnamon sticks from the saucepan. Pour remaining milk into the cinnamon milk mixture and begin rewarming. Add cornstarch and cook over moderate heat until the sugar dissolves, about 4 minutes.

In the bowl of a standmixer, or using a hand mixer, whip cream cheese. Add lemon zest and combine. Remove milk from the heat and, with the mixer on the lowest setting, gradually add the milk to the cream cheese. Continue mixing until all of the milk mixture is incorporated. Some small pieces of cream cheese may stay separated and that is okay. Add in vanilla extract until combined. Pour the mixture into a gallon-sized plastic bag and seal tightly. Set the bag in an ice bath and cover with ice as well. Let stand until cold, about 20 minutes.

Meanwhile, prepare the cinnamon swirl by combing all of the ingredients in a small saucepan. Simmer until the butter has melted, stirring constantly. Stir until the desired thickness is reached, about the consistency of maple syrup.

Once the ice cream base has chilled, pour into your ice cream maker and freeze according to the manufacturer’s directions. When the ice cream has finished churning, drizzle a layer of cinnamon swirl into the container you are storing the ice cream in. Then, spoon a layer of ice cream on top. Repeat until the container is full. Make sure you do not stir the ice cream because this will result in a muddy appearance. Press a sheet of plastic wrap directly on to the surface of the ice cream to prevent ice crystals and close with an airtight lid.

Freeze for at least 4 hours.

Adapted from Scoop Adventures

It is pretty safe to say that my husband loves a good casserole. He may raise his eyebrows when I first mention what I am making, but there is something about putting down a hot dish with cheese on top that makes him happy! Who wouldn’t be? I’ve been looking to find the next best thing in our rotation and hopefully yours! The Mexican Stuffed Shells just keep showing up as number one on this site day after day and they are fabulous, we love them too, so I know that if you all loved those you are going to love this too! The best part? A lot less calories and you’d never know it! It’s creamy, it’s cheesy, the tortilla chips give a nice crunch, and it’s warm and feels good on a cold winters night.

I actually chose to make this in two 8×8″ pans. That way, I could cook one up for dinner and freeze the other for another night. I wasn’t sure how freezing would work out with the tortilla chips, but it was just fine! Granted, it only lasted in my freezer for exactly one week before it was requested again!

Tortilla Chip Casserole

Ingredients

• 1 Tbsp canola oil
• 1/2 cup chopped onion
• 1 Tbsp minced garlic
• 2 Tbsp all purpose flour
• 1 cup 2% reduced-fat milk
• 1/2 cup unsalted chicken stock
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 oz 1/3-less-fat cream cheese
• 1 cup canned black beans, rinsed and drained
• 3 cups chopped cooked chicken breast
• 4 oz baked tortilla chips, crushed
• 1 roasted red bell pepper, chopped
• 8 oz lower-sodium green chile enchilada sauce
• 2.5 oz shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)
• 2 Tbsp chopped green onions

Pre-heat oven to 350 F.

Heat oil in saucepan over medium heat. Add onion and cook for 6 minutes. Add the garlic and flour and cook for another 2 minutes. Gradually, add the milk and stock, stirring constantly, bring to a boil. Remove from heat and stir in the cumin, coriander, salt, pepper, and cream cheese.

Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7″ baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces of tortilla chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces of chips. Top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350 for 30 minutes. Sprinkle with green onions.

Nutritional Information

Serves 6. Calories 379, Fat 14.6, Protein 28.5g, Carb 34.2g, Fiber 4.7g, Cholesterol 75 mg, Iron 1.9 mg, Sodium 686 mg, Calcium 215 mg.

Source: Cooking Light January/February 2013

When I first mentioned I was going to make these cookies my husband said, “Why make a cookie with an Oreo when an Oreo is already a cookie?” Oh ye, of little faith! It did sound a bit overindulgent, but it’s dessert and I am baking so why not go a little overboard sometimes? These cookies were very tasty, but they weren’t as rich as one would think. They had a subtle Oreo taste with a little bit of creaminess to them. I really liked the change of pace and will definitely make these again.

*A quick tip, if your cookies get a little too crisp, store a slice of bread with the cookies and they will soften up nicely.

Cookies and Cream Cookies

Ingredients

• 2 1/2 cups + 4 Tbsp all-purpose flour
• 2 Tbsp cornstarch
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 cup unsalted butter, softened
• 1 1/2 cup sugar
• 2-6 Tbsp egg white, or until dough comes together
• 2 tsp vanilla extract
• 11 Oreo cookies, crushed

In a medium bowl, whisk together the flour, cornstarch, cream of tartar, and baking soda and set aside.

In the bowl of a standmixer, cream the butter and sugar on medium speed just until smooth. Add the egg white and vanilla extract. Add the flour mixture, just until combined. Fold in crushed Oreos.

Refrigerate the dough for 10 minutes.

Pre-heat oven to 375 F. Line baking sheets with parchment paper or a silpat.

Using a cookie scoop or tablespoons, drop dough onto baking sheet, about 1 1/2 inches apart. Bake for 10 to 12 minutes, they should be slightly undercooked. Let the cookies cool on the pan until set.

*Make sure to refrigerate dough when not using.

Yields 38 cookies.

Adapted from: The Knead for Speed

The wonderful thing about blogging and message boards is you become friends with those that you chat with everyday. Since everyone is scattered across this wide world, it’s rare when you get the chance to actually meet these folks in person. Even rarer when you can celebrate big occasions. So, what’s a blogger to do? Throw a virtual shower!

Amy from Amy’s Kitchen Creations is expecting the arrival of her first child, a baby girl, any day now and a few of us on our cooking board wanted to throw a shower for her. Since we are all about cooking and know how difficult adjusting to a newborn can be, we decided everyone would make a dish that could be made ahead, frozen, and prepared very quickly. There are so many other things to worry about and enjoy when a newborn has arrived!

I decided on Pasta Fagioli for Amy because I wanted something that would be filling and nutritious, but could also be reheated in any portion size you wanted. During prep, it’s nice and easy because it’s made all in one pot. This can be reheated on the stove top or the microwave, in a single serving or how ever many she wanted. Plus, you can eat it in a bowl. A lot of times you are eating on the couch or wherever you get a second and a bowl is handy when balancing a baby with the other arm!

So, whether you are preparing for the arrival of a newborn, want something warm to curl up with that is hearty and delicious, or need something that will feed a lot of folks, enjoy an Italian classic!

Check out the other dishes that are being prepared for Amy’s virtual baby shower on Carries Sweet Life!

Serves 8 to 10

Pasta Fagioli

Ingredients

• Extra virgin olive oil
• 1/4 lb pancetta, 1/4-inch dice
• 1 onion, cut into 1/4-inch dice
• salt
• pinch of crushed red pepper
• 2 cloves garlic, smashed and finely chopped
• 1 28oz can San Marzano tomatoes, passed through a food mill
• 1 cup water
• 2 15oz cans cannellini beans, drained and rinsed
• 2 15oz cans chickpeas, drained and rinsed
• 1 lb ditalini pasta
• 1 cup reserved pasta water
• Freshly grated Parmigiano
• Chopped chives for garnish

In a large, wide pot (4.5 quart) drizzle with olive oil and add pancetta. Bring the it to medium heat and cook the pancetta until just crispy, 4 to 5 minutes. Add the onion and season with salt and red pepper. Cook until the onion is translucent and aromatic, about 8 to 10 minutes. Stir in the garlic and cook for 2 to 3 minutes. Add the tomatoes and 1 cup water, season with salt and bring to a boil. Once a boil is reached, reduce to simmer and cook for 15 minutes.

Add in the cannellini beans and chickpeas and cook for 20 more minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta two-thirds of the way. It should still be somewhat hard in the middle. Drain the pasta, reserving 1 cup of the water. Add the pasta and reserved pasta water to the tomatoes and beans and cook for another 3 to 4 minutes. Season to taste.

Serve with Parmigiano and chives.

Source: Cook Like A Rock Star, Anne Burrell

I’m sure you all have seen the wonderful roast recipes that were all over the magazines and internet the past month, gearing up for the holidays. Like I do every year, I bookmarked a bunch and I’ll be lucky if I make one of the year. The problem is I don’t make crown roasts for Sunday and while I am a foodie, I’m not going to indulge in pancetta wrapped pork on a weekly basis. Between time, budget, and health these roasts just don’t get made. So, what to do when you really want something tasty and only want to serve your immediate family? Well, head out to the store and grab a small one pound pork tenderloin and check your pantry to make sure you have some orange marmalade. This super simple recipe that uses mostly pantry staple ingredients is quick, delicious, and wont hurt the figure! It has a wonderful sweet, yet savory taste and is delicious enough to be the star of a Sunday dinner and quick enough to make on a weeknight. I’ve made this recipe twice in two weeks already!

Honey-Orange Pork Tenderloin

Ingredients

• 1/3 cup orange marmalad
• 3 Tbsp side vinegar
• 3 Tbsp low sodium soy sauce
• 1 1/2 Tbsp minced garlic
• 1 1/2 tsp honey
• 2 Tbsp canola oil
• 1lb pork tenderloin, trimmed
• 1/4 kosher salt
• 1/2 tsp freshly ground black pepper

Pre-heat oven to 350 F.

Combine the first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons of the marmalade mixture.

Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until browned.

Turn pork over, brush with 1/4 cup marmalade mixture. Bake at 350 F for 10 minutes. Turn pork over and brush with 1/4 cup marmalade mixture. Bake for an additional 10 minutes or until a thermometer reads 150 F.

Remove pork from pan and brush with the reserved 2 tablespoons of marmalade mixture. Let stand for 10 minutes, then slice and serve.

Nutritional Information

Serves 4

Per serving; Calories 275, Fat 9.5g, Protein 24.8g, Carbohydrates 21.9g, Fiber 0.3g, Cholesterol 74 mg, Iron 1.4 mg, Sodium 609 mg, Calcium 25 mg.

Source: Cooking Light December 2012

During the summer I was up to my ears in zucchini. I found a lot of different ways to prepare it and I have a lot of zucchini down in my freezer awaiting some new recipes. One of our favorite snacks was baked zucchini chips. It is a great snack and it is so healthy! While I can’t use any of my frozen stash for this now, I luckily can still hit the produce section! It is a perfect snack after a long, cookie-filled holiday season! Plus, they taste best when they are hot out of the oven so the warmth factor is better in the winter, right? You are warming up your house too which I’m always a fan of come January! These will get a bit chewy after they have been sitting out so it’s best to eat these the same day.

You can season these with any of your favorite seasonings or serve with a nice dip as well!

Zucchini Chips

Ingredients

• 2 Medium zucchini, sliced thinly
• Cooking spray
• Coarse sea salt

Pre-heat oven to 200 F. Line baking sheet with parchment paper or a silpat.

Spray the prepared baking sheet with cooking spray. Arrange the zucchini slices on the baking sheet. They do not have to be spaced out, but shouldn’t touch.

Spray the top of the zucchini slices lightly with cooking spray and sprinkle with sea salt. Less is more here, as the zucchini will shrink and absorb the salt!

Bake for about 2 hours or until crispy. Allow to cool just slightly on a wire rack. Store in an airtight container at room temperature.

January is upon us and if you are like me that means you are cold, tired, and want to indulge a little without making a million cookies for others or worrying if your nice dress clothes are going to fit. This morning in Maine it was -5 at 7:00 am without the windshield factor thrown in. Bring on the blankets, fireplace, and a hot cup of cocoa. It gets better though, why drink your hot cocoa when you could eat it? In cupcake form, how much more could you ask? Well, Stonewall Kitchen has taken care of that and created a wonderful little treat, their Hot Cocoa Cupcakes with Marshmallow Topping.

I was recently asked by Stonewall Kitchen if I would like to try one of their new products. There was no hesitation on this one folks. A resounding, “Yes!” I love their products, I love their cookbooks, they work with Ina Garten (HELLO!), and they have a wonderful flagship store that has a fantastic cafe (Everything is wonderful, but a must try is their mozzarella and basil sandwich with french fries. They have some of the best french fries ever!) and cooking school. Oh, a huge factor for me personally is that I can trust their products when it comes to my peanut allergic daughter. The kid loves being able to eat something out of a box and there are few companies out there I truly trust.

Before I get off topic, we are here to talk about the cupcakes! As you all know, I’m a stickler for quality products and I get excited when things smell and taste good. Like, do a little dance with my daughter with spatulas in our hands kind of dancing. So, when I put the cupcakes in the oven and in just a few short minutes my house smelled like a hot cocoa factory there may have been some dancing going on. My daughter kept asking when the cupcakes would be ready and I couldn’t get upset with her because I wanted them to be ready just as badly! While they cooled, we prepared the frosting. I’ve made marshmallow frosting before, but I couldn’t get the frosting to fluff up like the picture on the box. It really didn’t matter though, they still looked pretty and the frosting was delicious. One thing that made me super happy was the packaged marshmallows for the frosting and garnish tasted great on their own. These were not cardboard tasting marshmallows everyone is familiar with. We know I am a fan of homemade marshmallows and these were pretty darn good! Before even biting into one of the cupcakes, I knew I would be pleased. These were gourmet cupcakes that you would never expect from a box. Recipients will either think you slaved away and are a fabulous baker or you have a great bakery nearby. On cold days like these, it’s nice to curl up with a cup or a cupcake of hot cocoa and not have to leave my house or breakout every ingredient I have in the kitchen. In three simple packages, Stonewall Kitchen has already done it for me! The only thing I had to do was keep my daughter and I from eating all twelve!

So, now that I have you all wanting Hot Cocoa Cupcakes with Marshmallow Frosting let’s get to the giveaway. Stonewall Kitchen sent along a box for me to try and a really cute gift set for one lucky reader. I’m kind of jealous! You will get a box of the Hot Cocoa Cupcakes to try, a canister of their Hot Chocolate and Marshmallows, and a white silicone spatula to mix it all up!

All you have to do is go to Stonewall Kitchen’s Facebook page and “Like” them. Come back here and leave a comment on this post telling me that you have liked them. To enter additional times, you can Like The Way to His Heart’s Facebook page and/or follow The Way to His Heart on Twitter. Totaling 3 entries for each person. If you already like these pages, just comment and let me know! Make sure that you have left a separate comment for each action since the winner will be chosen randomly by comment number. I’m sorry, but the giveaway is only open for those living in the United States. A winner will be selected Monday, Jan. 7th at noon EST. and contacted by email.

Stonewall Kitchen provided me with the kit to make these cupcakes and the gift set to give away, but as always the opinions expressed here are solely my own.

**** Congratulations Schuyler! You won the Stonewall Kitchen Giveaway!****

I’ve really been into making soups lately and decided I wanted to try my hand at a spinach soup. I am not sure I’ve even eaten spinach soup before, but I figured I would give it a try! When I was scoping out recipes I found a lot that used heavy cream and while I knew that would make it taste good, one recipe stood out from the rest. There was no cream and there was the addition of dry sherry. The best part was I checked into the recipe I noticed it was written by Tami Hardemen, Running with Tweezers, who taught our Food Styling session at Mixed. I knew I had to give it a try! This soup was even more special in that it was cooked in my new Le Creuset dutch oven. Santa was good to me this year and I got a few pieces, but oh how I love my dutch oven baby so much. The only pictures I took were on Instagram, silly me should have taken some good ones of the christening!

I was very pleased with the taste of this soup. The sherry added a nice tone to it and it wasn’t heavy like a cream soup. The potato did a nice job thickening it. My daughter really enjoyed the soup as well! This is a great, comforting way to be good this new year!

Silky Spinach Soup

Ingredients

• 2 Tbsp unsalted butter
• 1 medium yellow onion diced
• 1 clove garlic, minced
• 1 medium russet potato, peeled and diced into 1/2″ chunks
• 4 cups vegetable stock or 2 cups stock and 2 cups water
• 8oz baby spinach leaves
• 1/8 tsp cayenne pepper
• 1/4 tsp nutmeg
• 2 Tbsp dry sherry
• salt and pepper to taste
• grated Parmesan cheese, parsley, watercress, or creme fraiche for optional garnish

In a large stock pot on medium heat, melt butter.

Add the onions and saute until translucent and aromatic, about 4 minutes.  Add garlic and saute for 1 to 2 minutes, until softened.

Add potatoes and cook for 3 minutes, stirring to coat with onions. Reduce heat to a simmer and add the vegetable stock. Cover the pot and cook for 15 minutes, or until the potatoes are fork tender.

Add in the spinach and cook until wilted, about 4 minutes.

Using an immersion blender, or regular blender, puree the soup to your desired consistency. Return the soup to the pot and add the sherry, cayenne pepper, nutmeg, salt, and pepper to taste.

Turn the heat back up to medium and bring the soup up to temperature.

Serve immediately with optional garnishes.

Source: Running with Tweezers

Whether you are in a rush to prepare a dessert for a holiday get together or you want to sit back, relax, and indulge a little, this eggnog fondue recipe is great to have in your back pocket. It takes just a few minutes to prepare, but it is so thick and luscious that everyone will love it. Fondue is perfect for gatherings since everyone can take as much as they like and sample a few bites at a time.

This recipe calls for brandy and while I am a fan of it, you can leave it out if you so wish. Also, fresh nutmeg really enhances the flavor, but if all you have it ground nutmeg go ahead and use it.

Eggnog Fondue

Ingredients

• 1 1/2 cups heavy cream
• 3/4 whole milk
• 1 Tbsp. cornstarch
• 3/4 tsp freshly grated nutmeg
• 4 egg yolks
• 1/2 cup granulated sugar
• 3 Tbsp brandy
• strawberries, graham crackers, vanilla wafers, or cubed pound cake for dipping

In a small sauce pan on medium heat, whisk cream, milk, cornstarch, and nutmeg together. Bring to boil. Remove the milk mixture from heat and allow to cool for one minute, whisking constantly.

In a small bowl, whisk the egg yolks and sugar together rapidly until it turns pale yellow. Slowly pour about half of the milk mixture into the egg mixture, whisking constantly to avoid curdling. Return the egg mixture to the saucepan and bring the fondue to a boil, cooking for one minute. Whisk constantly. Transfer to a fondue pot and serve immediately.

Source: Cuisine at Home, Nov./Dec. 2012

Thank you!  ~Maeghan

…and on to the top 12 recipes of this past year. There isn’t too much of a theme going on this year, but I am happy that the recipes that got the most traffic are also hits here in my house as well. It just goes to show you, do what you like because that is best!

Shrimp Caprese ~ My favorite “done in no time” meal that is delicious and healthy!

Healthy Sesame Chicken ~ This was huge here and was one of the most gawked recipes on Foodgawker as well!

Marshmallow Fondant ~ My first go at fondant for my daughter’s second birthday.

Stuffed Shells with Beef and Cheese ~ You all love the stuffed shell recipes! Last year the Mexican Stuffed Shells went viral!

Summer Zucchini Bites ~ These were a favorite in my house as well as on Pinterest and Circle of Moms!

Easy Beef Enchiladas ~ The name says it all! A perfect blend of great, classic flavors.

Japanese Steakhouse Mayo Sauce ~ I am so glad that I am not the only one who pines for this stuff!

S’mores Ice Cream ~ Best ice cream ever! seriously.

Orange Gumdrops ~ Everyone loved the idea of  making these at home!

Keylime Cupcakes ~ Who can resist these beautiful cupcakes that have a nice, tart surprise?

Balsamic Cherry Tomatoes ~ Who knew tomatoes could taste so good?

Lobster BLT with a Basil Aioli ~  Maine isn’t called “The Way Life Should Be” for nothing!

We consume a lot of popcorn in our house. I would say we have popcorn 3 to 4 times a week! While we are typically purists and love a nice bowl topped simply with salt or a drizzle of butter, I decided to try something new as a nice little snack before Christmas dinner. I was taking things easy this year since we had all been sick and I also wanted something light to accompany the rest of the food. It got great reviews as something a little special, yet was easy to make! Since my daughter is allergic to nuts, I omitted the cashews and it was still a great treat! I also didn’t bake it for as long as the original recipe as I found the texture unappealing.

Cinnamon Glazed Popcorn Mix

Ingredients

• 4 cups plain popcorn (about 1/4 cup of kernels)
• 3/4 cup raw cashews
• 3 Tbsp unsalted butter
• 2 Tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp salt

Pre-heat oven to 325 F. Line a baking sheet with parchment paper.

Melt butter and honey in a small pot over low heat. Add the cinnamon, ginger, and salt and stir.

Place cashews in a large bowl and coat with a tablespoon of the butter mixture. Spread the cashews on to the baking sheet and bake for 6 minutes.

In the same large bowl the cashews were in, add the popcorn and drizzle the remaining butter mixture over top.

Once the cashews have cooked, add the popcorn to the baking sheet and mix the cashews and popcorn. Making sure to have an even layer and bake for 4 minutes.

Remove the baking sheet from the oven and shake the mixture around and cook for another 2 minutes. Repeat this once more, for another 2 minutes.

The popcorn will harden as it cools.

Adapted from 100 Days of Real Food

This time of year is usually busy for everyone. Between finishing work projects, shopping, decorating and trying to find some time to actually enjoy yourselves you are spent! It’s no surprise that we tend to get sick around this year and my household is no exception. This miserable cold has been here since Thanksgiving and has gone around to each family member twice so far. So, that makes my job as mom a little more difficult since I’m sick, caring for the sick, keeping house and trying to accomplish my long holiday list! Recently, I stopped in to Panera and enjoyed a nice bowl of soup. The restaurant was quiet, there was a warm fireplace next to me, and I just sat and enjoyed some quiet time over a warm bowl of soup. These times are rare for me! What was even better was I was enjoying something that was good for me on so many levels! For my sanity, that warm, steaming bowl of soup was everything I needed to get through the days. Most importantly, I was enjoying something that was good for my body as well. No stopping and getting something that would make me feel worse. I enjoyed a freshly made bowl of soup that had great ingredients and tasted like it was homemade. Panera’s “Good Goes In” is more than a philosophy, it’s an end product that delivers! As most of you know, I’m a big fan of using good ingredients and trying to make things from scratch, so it’s rare when I find a restaurant, a chain at that, which can deliver the same things that are important to me.

I found myself wanting some more soup the other day, but it was snowing here in Maine and it was my time to deal with this cold, again! For some reason, even after all of this time in the kitchen, my first though is never to make my own soup. Well, Panera inspired me to give it a go. I had everything on hand that I figured I would need and gave it a go, making my own adaptation of their Broccoli Cheddar soup. Minus the carrots, neither my daughter nor I were crazy for them in the original, I think I matched the taste of their soup. Which, is refreshing since it means I know they are using great, wholesome ingredients!

So, if you are at home and need a filling soup that will wrap you up like a warm blanket, try this recipe. If you are out and about and want a great tasting meal with good ingredients (or a quiet place to hide for a little bit) then head to Panera!

I have partnered with Panera Bread through DailyBuzz to help promote their “Good Goes In” soup philosophy. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments.

Broccoli Cheddar Soup

Ingredients

• 4 Tbsp unsalted butter, divided
• 1/2 cup diced yellow onion
• 1 lb. broccoli (including upper stems)
• 2 cups of vegetable stock (or chicken stock)
• Pinch of nutmeg
• Pinch of red pepper flakes
• 1/4 tsp garlic powder
• 3 Tbsp all-purpose flour
• 1 cup half and half (or use 2 cups total of milk)
• 1 cup milk
• 8 oz. mild cheddar cheese
• Salt and pepper to taste

Melt 2 tablespoons of butter, on medium-low heat, in a large pot or dutch oven. Add the onion and a pinch of salt, to sweet the onion, and cook until tender, about 5 minutes.

Add the broccoli, vegetable stock, nutmeg, red pepper flakes, and garlic powder to the pot. Bring to a boil and then simmer for 20 minutes.

As the broccoli cooks, make your roux by melting 2 tablespoons of butter in a medium saucepan. Add flour and whisk constantly until the flour has turned a pale color, about 1 to 2 minutes. Keep watch as the roux will quickly turn dark and take on a different flavor. Add the half and half and the milk and allow to cook for 5 minutes, stirring occasionally. Remove from heat and add the cheese, stirring to combine. Set aside.

Using an immersion blender, or a regular blender, blend the broccoli until your desired thickness. Add the cheese mixture and salt and pepper to taste. If the soup is too creamy for your desired taste, simply add a bit of stock to thin it out.

Source: The Way to His Heart, inspired by Panera Bread

In between the business of Thanksgiving and the hustle of Christmas I headed down to Virginia the last weekend of November for the Mixed conference. This was my first larger conference, although it was still a wonderful size compared to some of the huge conferences held! This was the first year of the conference and conceived and hosted by Paula of bell’alimento and Susan of Doughmesstic. I left Maine very early, my daughter was not happy with being woken up, took a few puddle jumpers and an hour shuttle ride up a very long and winding road to the Mountain Lake Hotel. Between the flight, the high elevation, and my sinus infection I was hurting but it was mostly forgotten once the festivities began!

While I was a leery of how I would do leaving my daughter for the first time and missing some fun Christmas festivities that were going on in town, I really wanted to attend this rare East coast conference that had some amazing speakers! Bree Hester from Baked Bree gave us some great photography tips, Tami Hardeman from Running with Tweezers shared food styling advise, Heidi Larsen founder of Foodie Crush provided some wonderful insight on eBooks, and Denise Woodward & Lenny Ferreira from Chez Us offered a wonderful presentation on video productions. I honestly learned so much and really got the confidence to try some new things with the blog in the future!

There were also two great hands on sessions with Marian Poirier of Sweetopia and Duff Goldman, “Ace of Cakes” Charm City Cakes. There is something to be said of a conference schedule that has me decorating cookies first off with Marian! I was fortunate enough to grab a spot in a smaller, 8 person, cake decorating session with Duff and two of the artists from his bakery, Mary and Elena. It was surreal walking into that room, let me tell ya!

One of the best parts of this conference was meeting other bloggers that I have gotten to know well on different forums. There was a small group of us who “knew” each other on a daily basis from a cooking board, but had never met in real life. It really was wonderful finally meeting them and honestly was the best part of this experience. They are some great ladies so check out their blogs as well! Heather from Hezzi-D’s Books and Cooks, Lynsey from Lynsey Lou’s, Amy of What’s Brewing in the Kitchen, Liz from Books and Cooks, and Stephanie of Brownies and Blondies.

Throughout the weekend we met with some amazing sponsors and got to talk a bit about their products. There are really too many to mention here, but some of the ones I connected with were OXO, Dreamfields Pasta, Way Better Snacks (I can’t and wont stop talking about those tasty tortilla chips!), Real Butter, Wisconsin Cheese (Their Sartori Espresso BellaVitano Cheese is out of this world!), and Attune Foods. We received some fabulous swag bags and tasted a lot of delicious products!

On the final night we watched Dirty Dancing, a little nod to the fact that the movie was partially filmed at the resort. I honestly can not believe I stayed up till 1:30am after such a long weekend! On the final day we hit the gift shop and did a little walking tour of the resort and all of the Dirty Dancing high spots. I even sat in “Baby’s Corner.” I was never a big fan of the movie, but even a few weeks later I have “Time of my life” stuck in my head and can think of random quotes all day long. You will notice in some of the pictures that there is something missing, something quite not right. Yeah, the lake is gone. It will come back in a few years hopefully, as it does this from time to time, but it was rather interesting seeing the whole place dry up!

After that, I packed up my bags and was ready to get home! I hung out at the airport in Roanoke with Angela from Angela’s Kitchen and Katie from Katie’s Cucina. I always love how fellow food bloggers can immediately strike up conversations and let the time pass by like we all have known each other! They also were pretty supportive of me when I got just a teensy emotional when finding out that I may not get home until many hours past my expected arrival or not at all. Yeah, I missed my baby

So, no prizes were won but I came away with exactly what I wanted from the conference. A chance to share some stories, learn some new information, meet some bloggers I’ve looked up to for a while, and hopefully learn enough to bring this blog up to the next level!

It’s Christmas time and all of the wonderful seasonal candies and desserts are available. One such candy are those milk chocolate oranges. You know the ones, where they have “slices” of chocolate and it’s made to look like an orange? While I can’t eat those, they are way too sweet and I overdosed on one about ten years ago, I do enjoy the taste combination of orange and chocolate. These cookies bring out the best of that flavor combination. Rich dark chocolate with just a hint of orange. The orange brings a nice freshness to an otherwise heavy dark chocolate. Bring these to a cookie exchange or make them as gifts. Everyone will be pleasantly surprised when they bite into a chocolate cookie and find that subtle citrus flavor.

Yields about 50 cookies. The dough can be frozen after it is rolled in the sugar or you can freeze the cookies after baking.

Dark Chocolate and Orange Cookies

Ingredients

• 8 oz. dark chocolate, finely chopped
• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 1/4 cups unsalted butter (2 1/2 sticks)
• 1 1/2 cups dark brown sugar, packed
• 1 cup sugar, divided
• 2 eggs
• 3 Tbsp grated orange zest (about 3 oranges)
• 2 Tbsp fresh orange juice

Pre-heat oven to 350 F. Line baking sheets with parchment paper.

Melt chocolate in a small saucepan over low heat or microwave. Stir until smooth and completely melted. Remove from heat and allow to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of a mixer, cream the butter, brown sugar, and 1/2 cup of sugar together on medium speed. Add eggs, orange zest, and orange juice. Mix until well blended. Add the melted chocolate and mix well. Stir in the flour mixture until just combined.

Place the remaining 1.2 cup of sugar in a small bowl. Scoop tablespoons of dough and roll them into balls. Roll the balls into the sugar and then place them onto the prepared baking sheets, 2 inches apart.

Bake for 13 minutes. The cookies will spread, with a cracked surface. The edges should be firm, but the center slightly soft.

Remove parchment paper with cookies on it to cool. Store the cooled cookies in an airtight container at room temperature or freeze.

Nutritional Information

Per cookie: 155 calories, 21.5g carbohydrates, 2g protein, 8g fat, 5g saturated fat, 25mg cholesterol, 8mg sodium, 1g fiber.

Source: Hannaford Fresh July/August 2012

Fresh cranberry season is very short lived and I like to take advantage of it while I can. Sweet and savory, it doesn’t matter. I love cranberries and my daughter does too! These cookies are a wonderful treat. The tangy tartness of the cranberries is nicely offset by the white chocolate chips. The dough is a basic butter cookie dough with the cranberries and white chocolate chips added. How can you go wrong? They also look very festive for this time of year and are a nice change of pace from the chocolate and peppermint overload.

Autumn Cranberry-White Chocolate Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1/3 cup light brown sugar, packed
• 2/3 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour, divided
• 1 tsp baking powder
• 1/2 tsp salt
• 2/3 cup old-fashioned or quick oats (not instant!)
• 2/3 cup chopped dried cranberries
• 2/3 cup white chocolate chips

Pre-heat oven to 350 F. Line 2 baking sheets with parchment paper or a silpat.

In the bowl of your mixer, cream butter on medium-high speed for one minute. Add brown sugar and beat for one minute and then add granulated sugar and beat for one minute. Add the egg and vanilla and beat for one minute.

Sprinkle 1 cup of flour, the baking powder, and salt over mixture. On low speed, mix until incorporated. Add the remaining cup of flour and mix until combined.

Grind oats in a food processor or blender. Stir the oats into the cookie dough until well mixed. Gently fold in the cranberries and white chocolate.

Using a cookie scoop or tablespoons, drop dough onto baking sheet, about 1 1/2 inches apart. The cookies will spread slightly. Bake until the cookies begin to turn a pale brown on the edges, about 8 to 10 minutes. The cookies will be slightly soft. Allow the cookies to cool on the pan for 3 minutes an then transfer to a wire rack.

Store in an airtight container for 3 days or freeze. As with most drop cookies, these can be “flash frozen” as dough and cooked at a later time.

Yields 48

Source: Hannaford Fresh Nov-Dec 2012

Nothing says the holiday season to me like eggnog. While there are definitely certain flavors that go along with December and Christmas, you can usually only get eggnog this time of year. Unless you make your own, but I’d still rather have that lush and fattening beverage when I can hid under a nice big sweater!

I stated to think, why drink eggnog and eat sugar cookies when you could have eggnog cookies? I did some searching and found this great recipe. I decided that since these cookies are wonderful just as they are, there was no need to frost them.

Eggnog Cookies

Ingredients

• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg, plus additional for garnish
• 1 1/4 cups white sugar
• 3/4 cup butter, softened
• 1/2 cup eggnog
• 1 teaspoon vanilla
• 2 large egg yolks

Pre-heat oven to 300 F. Line baking sheet with parchment paper or silpat.

In a medium bowl, mix all of the dry ingredients together.

In the bowl of a mixer, cream the butter and sugar together. Add the eggnog, vanilla, and egg yolks and beat on medium until smooth. On low speed, add the dry ingredients just until combined.

Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, one inch apart. Press the dough down slightly and sprinkle nutmeg over top. Bake for 20 to 25 minutes, or until slightly golden brown. Remove from pan immediately and allow to cool on a wire rack.

Yields 30 cookies.

Source: The North Pole

Every December lots of folks head into the kitchen to make tons of cookies. Cookies for gifts, cookies for dessert, cookies for cookies sake, and of course cookies for Santa! Cookie exchanges are great fun because it can lessen the amount of cookies you make but you still have a great variety that is shared amongst friends.

This year, I participated in GLAD Cookies for Kids’ Cancer cookie exchange. Cookies for Kids’ Cancer is a non-profit organization founded by parents inspired by their young son’s fight against cancer. It was started with the simple of idea of raising money and awareness and has blossomed into something bigger. This holiday season, make your kitchen the heart of your home by turning the simple act of baking into an opportunity to make a difference in the fight against pediatric cancer. Cancer claims the lives of more children annually than any other disease – more than asthma, muscular dystrophy, multiple sclerosis & AIDS combined.

So, what exactly can you do? You can go to Cookies for Kids’ Cancer and register a bake sale or cookie exchange. If you are already planning on having a cookie exchange at home or at work, why not register it and send in the results of yours as well? Go ahead, be Good Cookie! Also, on the same site you can order and send cookies as a gift with proceeds going to Cookies for Kid’s Cancer. I also encourage my readers to go and send a virtual cookie. GLAD will donate up to $1.00 to Cookies for Kids’ Cancer for each cookie sold, exchanged or given this November and December 2012 – up to $100,000!

I am overjoyed with the turnout for my cookie exchange and will probably host a bake sale at a later date. GLAD will be donating $1.00 for each cookie exchanged and there were over 200 cookies exchanged! I will also be posting the recipes for the cookies shown in the next couple of weeks.

I have partnered with The Glad Products Company through DailyBuzz to help promote their Food Storage products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you GLAD!

Baked pasta dishes are easy to make, usually yield leftovers, and please most everyone. The problem is after a while they get a little dull and if you are trying to watch your figure our simply be more healthful having a baked pasta dish once or twice a week is not a good thing!

I have really wanted to try quinoa out, but I needed to find something that would be very tasty on the first go. Since my husband and I love chicken Parmesan, I knew the only new thing would be the quinoa and it was my best shot at getting my family to like it. I’ll be honest, the quinoa has no real taste and is definitely filling like a pasta. There is a textural difference, but if you take normal sized bites, rather than trying to identify it, you get over it very fast. It was a win in our household and hopefully it will be in yours as well.

This recipe can also be gluten free if you omit the use of breadcrumbs or find gluten-free breadcrumbs. Another win!

Baked Quinoa and Chicken Parmesan

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 Tbsp balsamic vinegar
• 1 15oz. can tomato sauce
• 1 15 oz. can diced tomatoes
• 1/4 tsp red pepper flakes
• Basil and oregano to taste
• 1 cup quinoa
• 2 cups water or broth
• 1 lb boneless, skinless chicken, cooked
• 2/3 cup shredded mozzarella cheese, divided
• 2 Tbsp grated Parmesan or Romano cheese
• 2 Tbsp breadcrumbs (optional)
• 2 tbsp fresh parsley, chopped

Making the sauce

Heat a large skillet over  medium heat and add the olive oil. Stir in the onion and cook until tender, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 to 60 seconds. Add the balsamic vinegar and deglaze the pan, cook until the vinegar is almost fully absorbed.

Add the tomato sauce, diced tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring to a low boil and simmer while the rest of the meal is prepared.

Making the quinoa

Place the quinoa in a mesh strainer and rinse with cold water for about 2 minutes.

Place the quinoa and water (or broth) in a small sauce pan and bring to a boil. If you are using only water, you may want to add a little salt. Cover with a lid, reduce the heat, and simmer until cooked, about 20 to 25 minutes.

Cooking the chicken

Dice or cut the chicken into thin strips. Pan fry them in a little bit of oil and season as you would like. You can also use breadcrumbs and prepare them that way as well. However you would like the chicken prepared.

Assembly

If you skillet is big enough add the quinoa and chicken into the sauce and mix thoroughly. Otherwise, add everything into a large bowl.

Place half of the mixture in the baking dish and sprinkle with 1/3 cup of the mozzarella cheese. Top with the remaining quinoa mixture and then sprinkle the remaining mozzarella cheese on top. Add the Parmesan or Romano cheese on top. Sprinkle breadcrumbs on top, if using.

Cover with tin foil and bake for 15 minutes. Remove the foil and bake for about 10 additional minutes, until the cheese is bubbling and lightly browned.

Garnish with parsley and additional Parmesan cheese if desired.

Source: Elly Says Opa!

It seems a lot of people have difficulty finding some filling, healthy, and tasty for breakfast. Most people don’t have time to make a big breakfast and the idea of yogurt and fruit everyday gets old. Enter these muffins! The sweetness from the applesauce, dates, and butternut squash make these extra tasty. The chickpeas add fiber and allow the ingredients to bind, so no eggs here! We omitted the walnuts because of my daughter’s nut allergy. Don’t like butternut squash? Use canned pumpkin or sweet potato !

These are very moist, so once they have cooled it is best to store them in the refrigerator. These can also be frozen.

*Dust your knife with flour to make chopping the dates easier.

** Freeze ginger and then when you are ready to use it, simply grate. It comes out so much easier!

Butternut Date Muffins

Ingredients

• 2 cups chopped butternut squash
• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 1 cup rinsed and drained canned chickpeas
• 3/4 cup unsweetened applesauce
• 1/2 cup nonfat milk
• 1/3 cup canola or light olive oil
• 1 tbsp grated fresh ginger
• 1 tsp vanilla extract
• 1 cup finely chopped pitted dates, divided
• 12 walnut halves

Steam squash until very tender, about 15 minutes. Set aside to cool.

Pre-heat oven to 350 F and spray a 12-cup muffin pan with cooking spray or line with paper liners.

In a large bowl, combine flours, baking powder, baking soda, cinnamon, allspice, and salt.

Place cooked squash, chickpeas, applesauce, milk, oil, ginger, vanilla, and 1/2 cup of the dates in a blender or food processor and blend until smooth. Add this puree to the dry ingredients and mix gently until all of the flour has been incorporated. If the mixture is too dry, add a small amount of milk. The batter should be thick, but wet. Fold in the remaining 1/2 cup of dates.

Divide the mixture among the prepared muffin cups. Top each muffin with a walnut half.  Bake for 18 to 20 minutes, or until a toothpick comes out clean.

Allow to cool for 5 to 10 minutes in the pan and then transfer to a wire rack. Serve warm or at room temperature.

Nutritional Information

Per muffin: 200 calories, 31g carbohydrates, 4g protein, 8g fat, 0.5g saturated fat, 0 mg cholesterol, 250 mg sodium, 3g fiber.

Source: Hannaford Fresh Magazine, Sept./Oct. 2012

Our bellies are stuffed and holiday shopping has begun. People are decorating their houses and baking lots and lots of cookies! Here in Kennebunkport, we have a wonderful Christmas celebration called Prelude. For two weeks, our little town transforms into a perfect little Norman Rockwell picture. We do tree lightnings, caroling, minstrels Santa arrives by lobster boat. Lobster bakes at the firehouse, check! Pancake breakfasts and horse drawn carriages? Check, check!

It’s cold outside and we all need something to warm us up. Making your own hot cocoa is so easy and just feels so much better than the packaged stuff. Sip it in a mug on your couch or pack a thermos while you hunt for that perfect tree! Either way, stop and enjoy for a moment. Don’t get caught up in all of the holiday stress. Just take a nice, long sip and relax. Those other things will get done later.
Hot Cocoa

Ingredients

• 1/2 cup sugar
• 1/4 – 1/3 cup unsweetened cocoa powder
• 1/8 tsp salt
• 1/3 cup half and half
• 4 cups whole milk
• whipped cream or marshmallows

In a medium saucepan, stir together sugar, cocoa powder, and salt. Pour in the half and half and heat on medium. Cook until mixture comes to a boil, stirring constantly.

Lower heat to a simmer and cook for 1 to 2 minutes, stirring constantly.

Add milk and heat through, stirring constantly. Do not allow the milk to come to a boil. Remove cocoa from heat and whisk until it becomes frothy.

Serve with whipped cream or marshmallows.

Source: Real Mom Kitchen

Sometimes, when you are looking for something new, it’s best to take a look back. One night I was chatting with my husband about wanting to try some different cookie recipes. He mentioned one that his grandmother made that his father loved. When I asked my mother-in-law about the cookies she said, “Oh those are good!” When I called Gram up for the recipe she had said she hadn’t made them in ages, but now that she dug the recipe out she would make some soon.

Well, I can see why these are beloved. These are a nice change of pace from the chocolate and sugar laden cookies I’ve had lately. I had honestly never had dates in baked goods before and was pleasantly surprised. These take a little time to go through and make them all, but looks don’t matter so you don’t have to make them perfect. The recipe makes a large batch of about 60 cookies so you will have plenty to share! The dough freezes well before and after baking.

*Tip: When cutting dried fruit dust your knife with flour. This will allow the blade to go through the sticky fruit with ease!

Date Filled Cookies

Ingredients

Filling

• 2 cups dates, chopped
• 3/4 cup granulated sugar
• 3/4 cup water

Cookie Dough

• 1 cup shortening (or 1/2 cup unsweetened applesauce)
• 2 cup brown sugar
• 2 eggs
• 3 1/2 cup flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup water
• 1 tsp vanilla extract

To make the filling

Simmer all of the ingredients in a small sauce pan until soft and thick. Allow to cool.

To make the cookie dough

Cream the shortening, sugar, and eggs in a mixer on medium-high speed until thoroughly combined. Combine water and vanilla extract and add it to the creamed mixture.

Mix the dry ingredients thoroughly and then add to the wet ingredients. Mix until combined.

Assembly

Pre-heat oven to 400 F. Line cooking sheets with parchment paper or silpat.

Drop one heaping teaspoon of dough on prepared sheet and pat it down slightly. Add one and a half teaspoons of the cooled filling on to the dough, taking care that it stays on the dough. Drop one teaspoon of dough on top of the filling.

Bake for 10 to 12 minutes.

Yields roughly 60 cookies.

Source: The Way to His Heart

The days are getting shorter and colder and nothing is better than a warm bowl of soup. My problem is I never make soup at home, besides opening up a weak can. I love going out to lunch and grabbing a bowl, but for some reason, even though I make most everything else from scratch, I don’t make soup. I think the big thing is, the hubby isn’t a big soup eater. Now that I have my daughter loving soup there is more of a reason to step away from the can and enjoy a wonderful soup together.

I’ve grown to really love butternut squash over the years. Mostly, because it was one of my daughter’s favorite purees as an infant. I loved the way the house smelled when I would roast a few. It is a nice introductory squash and you can find them anywhere. This recipe was originally for acorn squash, which is in season right now, but difficult to find other times. So, I took the safe road and tried it with butternut!

I tried this soup when I went down to the Stonewall Cooking School as part of the Blog Better Boston Conference back in October. It was rich and creamy and everything you would expect from a chef, but now you can make it too! The best part is you can this soup ahead of time for yourself or your guests. After blending the soup, rather than putting it back in the pot to simmer, simply let it cool, cover it and refrigerate! This soup is cream free as well, so you wont feel as guilty about it afterwards!

Butternut Squash Soup with Ginger

Ingredients

• 2 butternut squash (about 4 3/4 lbs total), halved lengthwise and seeded
• 2 Tbsp vegetable oil, plus some for oiling baking sheet.
• 2 cups thinly sliced onion
• 1 Tbsp golden brown sugar
• 2 tsp minced fresh ginger
• 2 garlic cloves, coarsely chopped
• 1/2 cinnamon stick
• 5 cups (or more) low-salt chicken broth

Optional garnishes: Chopped fresh parsley, pepitas, crystallized ginger, or creme fraiche

Pre-heat oven to 375 F.

Oil a baking sheet and place the squash, cut side down, on the baking sheet. Bake the squash until it is very soft, about 50 minutes. Using a paring knife, remove the peel from the squash and discard the peel. Cut the squash into 2-inch pieces.

In a large, heavy pot over, heat oil on medium-low heat. Add onion, ginger, brown sugar, garlic, and cinnamon. Cover pot and cook until the onion is tender, about 15 minutes. Add squash and 5 cups of chicken broth and bring to a boil. Reduce the heat to medium-low. Cover and simmer for 10 minutes. Remove cinnamon.

In batches, puree the soup in a blender. Return the soup to the pot and season with salt and pepper to taste. Bring to a simmer, thinning the soup with more broth if necessary. Ladle into bowls and garnish.

Serves 6,  1 1/2 cups per serving

Nutritional Info

Per serving: Calories 167.7, Total Fat 5.0 g, Saturated Fat 0.3 g, Monounsaturated Fat 2.8 g, Cholesterol 0.0 mg Sodium 70.2 mg, Potassium 682.6 mg, Total Carbohydrate 30.8 g, Dietary Fiber 7.2 g, Protein 4.2 g, Vitamin A 287.0 %, Vitamin C 58.0 %

Source: Stonewall Kitchen Cooking School

This dish brings a familiarity of Thanksgiving day dinner, but a delicious, decadent meal like no other. I couldn’t make up my mind which I liked more, the ravioli or the gravy, so I continued to eat a lot! My husband even liked the sauce, which I was surprised he even tried. He has never been a fan of white sauces and I gave up asking him to try a long time ago.

Serves 2

Turkey and Cranberry Ravioli

Ingredients

• 1/4 pound ground turkey, preferably dark meat
• 2 Tbsp cranberry sauce
• 2 Tbsp grated Romano cheese
• 1 tbsp bread crumbs
• 1 Tbsp chopped fresh parsley
• 1 egg
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 20 store-bought wonton wrappers

Gravy

• 3 Tbsp butter
• 1 shallot, chopped
• 1 Tbsp all-purpose flour
• 1/2 cup chicken broth
• 2 Tbsp heavy cream
• 1 Tbsp chopped parsley
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

To make the ravioli: In a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. I used leftover dark turkey meat so I placed all of the ingredients into a food processor and pulsed a few times. This achieved the same texture as using ground turkey and mixed all of the ingredients together!Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 Tbsp of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.

To make the gravy: In a medium, heavy skillet heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parsley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender, but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.

Source: Giada De Laurentiis

Did you think I was finished with fall baking and pumpkin yet? No way! Pumpkin is one of my favorite flavors and although I continue to cook with it all year long, there is just something about smelling pumpkin along with the spices that go with it and seeing the leaves fall out my window. It’s perfection!

This recipe derived from an original classic that I frankly loved on it own except it was missing “Fall” to me. When I bite into something that contains pumpkin in it, I want to taste that pumpkin. I want to have a hint of cinnamon and nutmeg as I bring the cookie up to my mouth. These cookies do that! The nuttiness of the browned butter just puts these over the edge. So, go grab that last can of pumpkin on the shelf and make yourself up a batch of these.

I’m so in love with these cookies, I’m entering them into the MIX-ing it up for a GOOD CAUSE contest we are having at Mixed I’m attending later this month. OXO is sponsoring it on behalf of their great program Cookies For Kids Cancer. If you haven’t heard of this program, check out the site. ‘Tis the season for cookies anyways, why not help out?

Yields 3 dozen cookies.

Pumpkin Spiced Cookies with Browned Butter Frosting

Ingredients

For the cookies

• 2/3 cup granulated sugar
• 2/3 cup browned sugar, packed
• 3/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 1/3 cup pumpkin puree (about 3/4 of a 15 oz. can)
• 2 eggs, room temperature
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/2 tsp salt

For the frosting

• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup 1 1/2% milk, plus 2 Tbsp.
• 1/2 cup unsalted butter

Pre-heat oven to 375 F. Line cookie sheets with parchment paper or a silpat.

Cream the granulated sugar, brown sugar, butter, and vanilla in the bowl of a mixer on medium speed. Add the pumpkin and eggs and mix thoroughly. On low speed, add the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Using a cookie scoop, drop the cookie dough onto the prepared cookie sheets.
Bake for 10 to 12 minutes. The cookies should only give slightly if touched in the center. Remove the cookies from the cookie sheet immediately and allow to cool on a wire rack for one hour.

In the bowl of your mixer, combine the powdered sugar, vanilla, and 1/4 cup of milk. Set aside.

In a small saucepan, heat the butter over medium heat, stirring constantly, until the butter turns a light brown and has a nice nutty fragrance. As soon as it turns brown remove from heat. Pour the browned butter over the powdered sugar mixture and beat on low speed until smooth. If the mixture is not smooth enough, add in a tablespoon of milk. If, while you are frosting the cookies, the frosting becomes thick again you can add one additional tablespoon of milk to thin it out. Frost the cookies and allow to dry.

Store in an airtight container for up to one week.

Source: The Way to His Heart, inspired from Betty Crocker

Hummus is all the rage right now. Me, I’m still learning to like it. I really want to like it, I just haven’t made or had one yet that I’ve enjoyed. Until now. When I saw this recipe I knew it was really the only shot hummus and I had. I couldn’t keep trying something and wasting tons of chickpeas in the process. I also figured this would possibly work on my daughter as well.

This is such a great treat that has a nice hint of sweet, but isn’t overwhelming. It’s also high in fiber and low in calories. Who doesn’t like that? This would make a perfect appetizer for Thanksgiving if you are still looking for something. You wouldn’t sacrifice flavor and you’d sneak a little healthy in there while you’re at it!

Pumpkin Hummus

Ingredients

• 15 oz. can chickpeas, drained and rinsed
• 1 cup pumpkin puree
• 1/4 cup tahini or raw cashew
• 1 Tbsp sunflower oil or canola oil
• 3 Tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt

In a food process, combine all of the ingredients and blend until smooth.

Serve with raw vegetables, pita, or crackers.

Yields 12 servings (1/4 cup each)

Nutriontal Information

Per serving: 93 calories, 4.3g fat, 0 mg. cholesterol, 146mg. sodium, 11.6g. carbohydrates, 4.6 g. fiber, 3.1g. protein.

Source: As seen on PreventionRD, originally from The Edible Perspective

We were a little late to the pumpkin carving game this year because of a busy schedule, a little dangerous mishap that ended up okay, and then hurricane Sandy. We actually ended up carving our pumpkins the day after Halloween. That’s okay though, it is still pumpkin season as we head into Thanksgiving.

Since things were a little off with our scheduling I figured I’d try something new and different with the pumpkin seeds as well. Rather than my favorite way of toasting them, I sweetened things up a bit. You can’t go wrong with cinnamon and sugar!

Cinnamon & Sugar Pumpkin Seeds

Ingredients

• 2 cup raw pumpkin seeds, cleaned and dried
• 1/2 cup sugar
• 1 Tbsp cinnamon
• 2 Tbsp butter

Pre-heat oven to 350 F. Line a baking sheet with parchment paper.

In a small bowl, combine sugar and cinnamon and set aside.

In a medium bowl, melt butter in microwave for 45 seconds. Toss pumpkin seeds in the butter and then spread the seeds onto the lined baking sheet.

Sprinkle 2 tablespoons of the sugar mixture on top of the pumpkin seeds toss them gently. Spread them into an even layer and bake for 5 minutes. After 5 minutes, remove from oven and sprinkle with 2 tablespoon of the sugar mixture. Tossing to coat and then spreading them in an even layer. Repeat the process again after 5 minutes. Remove the seeds from the oven and sprinkle the remaining mixture onto the seeds and toss. Spread into an even layer and cook for 10 minutes.

Remove the seeds and allow to cool before eating. The seeds can be stored in an airtight container and kept for one week.

Adapted from Allrecipes

While going through family recipes one day I happened upon these cookies. Having never tasted them or seen them, I was curious at how they would taste. For some reason I imagined a hard, spicy cookie. I made a couple of tweaks and what I got was an extra soft, pillowy, nicely flavored cookie. I’m so glad I had that jar of molasses in my pantry or else I might not have been apt to make these and I would have missed out. Even my husband, who didn’t want to try one at first like them. They’ve really been a surprise winner out of all of the cookies I’ve been making a lot.

This recipe makes a large batch of cookies, so they are great if you want to divvy them up for cookie tins as well! These cookies will be headed out in a tin as part of the Bake it Forward program being sponsored by Dixie Crystals. I’m also hoping they win first prize in the Bake it Forward cookie contest at the Mixed conference I’m going to at the end of the month!

Molasses Drop Cookies

Ingredients

• 1 cup molasses
• 2 tsp baking soda
• 1 cup Dixie Crystals granulated sugar
• 1 cup shortening
• 1 cup sour milk
• 2 eggs, beaten
• 5 cups all-purpose flour
• 1 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• sanding sugar or superfine sugar for garnish, optional

Pre-heat oven to 350 F. Line baking sheets with parchment paper.

Add baking soda to molasses and beat until light and foamy. (Hint: when measuring out molasses spray the container with cooking spray. It will flow out nicely!)

In a large bowl, cream sugar and shortening. Add sour milk and 2 eggs, set aside.

In a large bowl, whisk flour, cinnamon, and ground ginger until well mixed. Add to wet ingredients and mix until well combined.

Using a spoon or a cookie scoop, drop about 2 tablespoons of cookie dough onto the prepared baking sheet. Bake for 10 to 12 minutes, or until only a small indent appears after touching the cookie with your finger. Remove from oven and allow to cool on a wire rack. If you wish, after the cookies have been out of the oven for just a few minutes, sprinkle some sugar on top of each.

Yields 60 cookies.

Source: The Way to His Heart

A couple of weeks ago we prepared for hurricane Sandy, which is an unusual occurrence up here in Maine. Back home in South Carolina, we were always somewhat prepared for hurricanes. Up here, not so much. Since we were mostly going to get high winds and the chance of power outages was high, we brought in some things from outside and then I made sure the house was clean. It’s amazing how fast a house can get dirty when you don’t have power! We are fortunate to have a generator, but really it’s the last thing you want to do.

After I got all of my chores done, I was hungry. While the wind really began to howl I decided to make these zucchini sticks. I wanted something warm and tasty and I had my last large zucchini that was picked from my garden just days before to use. While I typically make these with a little bit of this and a little of that, this recipe is the basic go to. From here, you can really switch it up to your liking. Add some more herbs or add a little heat with paprika or chipotle pepper. As always, don’t skip sweating the zucchini first. Zucchini has a lot of moisture and if you want them to have a nice crisp you’ll want to drain as much out as possible. If you decide to fry these sticks, you definitely want to do this otherwise you will have a large oil splash and the breading will come off.

Baked Zucchini Sticks

Ingredients

• 1 large zucchini, cut into sticks
• 1 Tbsp salt
• 1 egg
• 1 cup Panko bread crumbs
• 3/4 cup Parmesan cheese, grated
• 2 Tbsp Italian seasoning

Place the zucchini sticks into a colander that is sitting in your sink. Sprinkle the sticks with the salt and allow to sweat for one hour. After one hour, wrap them up in a paper towel or clean dish cloth and give them a gentle squeeze to get any last bit of moisture out.

Pre-heat oven to 375 F. Line a baking sheet with a silpat or parchment paper. (If you have a wire rack that fits into your baking sheet use that, this is my preferred method as it doesn’t require turning the sticks halfway through cooking.)

In a small dish, beat the egg. Combine the bread crumbs, cheese, and seasoning in a shallow dish.

One at a time, dip a zucchini stick into the beaten egg and then coat with the breadcrumb mixture. Place the zucchini stick onto the baking sheet and continue until finished. Bake for 20 minutes, turning the zucchini sticks halfway through if you are not using a wire rack.

Serve warm with ranch dressing, marinara sauce, or a nice garlic aioli.

Source: The Way to His Heart

The days and nights are getting colder which means lots of warm comfort foods are ahead of us. My husband and I aren’t big soup eaters, but some of you have asked for some soup recipes. So, I figured we would slowly work our way into them. Since he is more hesitant, go figure, I opted for this great taco soup that is very similar to a chili. We really enjoyed this soup, but we both thought that the stewed tomatoes we only “okay.” I opted to leave them in the recipe since you can see them in the picture, but from now on I would omit them and the can of tomato sauce and use one 28 ounce can of crushed tomatoes. This will make it more soup-like than chili like.

This soup is perfect for a weeknight since it can be thrown together very quickly with items mostly found in your pantry. It also freezes well so once you have finished, let it cool and freeze. When you are ready to eat it, thaw it in the refrigerator and then simmer until heated.

Black Bean Taco Soup

Ingredients

• 1 lb ground beef (or leave out for a vegetarian option)
• 1 medium onion, chopped
• 1 package of taco seasoning
• 1 16 oz can of corn (undrained)
• 1 16 oz. can black beans, drained and rinsed
• 1 14 oz can stewed tomatoes (see above notes for variation)
• 1 14.5 oz can tomato sauce
• 1 14.5 oz can diced tomatoes
• 1 4 oz can diced green chilis
• tortilla chips
• cheese, sour cream, olives, or avocado as garnish

On medium-high heat brown the meat and cook the onions in the same large skillet. Drain the grease.

Stir in the taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chili’s and simmer for approximately 20 to 30 minutes.

Serve with the tortilla chips and the garnish toppings of your choice.

Adapted from sixsistersstuff

During fall, I love nothing more than the smell of cinnamon, nutmeg, cloves, apples and pumpkin cooking. It just makes me feel warm and cozy and prepares me for the long winter ahead. These brownies really hit the mark because who doesn’t love a brownie really? Pair it with some pumpkin and spices and you have a winning combination! My husband was a little leery at first, but luckily I have my little helper who didn’t care what kind of brownie I was making, just that it was a brownie! I had wanted to make them the night hurricane Sandy was coming in, but the power shut off and that made my mind up. The next day we were all home and baking these was one of the first things I did!

Pulling these out of the oven was heaven. My husband took a bit and said, “I’m sorry I ever doubted you. These are really good!” The little one and I thoroughly enjoyed them as well and I have a feeling another batch will be made this weekend!

There were several comments on how these had a muffin texture on the original recipe. I didn’t have that, although it was a little more cakey. The moisture from the pumpkin made them pretty dense though. I used canola oil, if that makes any difference? Next time I’ll try vegetable and see what happens!

Pumpkin Chocolate Chip Brownies

Ingredients

• 1/2 cup pumpkin puree
• 1 whole egg
• 2 egg whites
• 1 Tbsp vegetable or canola oil
• 1 cup flour
• 1 tsp baking powder
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2/3 cup brown sugar, packed
• 1/2 cup semisweet chocolate chips

Preheat oven to 350 F. Line a 11″ x 7″ pan with parchment paper.

In a medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.

In a large bowl, mix together the pumpkin puree, eggs, and oil until smooth. Add the dry ingredients into the wet and mix until thoroughly combined. Fold in the chocolate chips.
Pour the batter into the prepared pan and spread evenly. Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool completely before cutting.

Yields 9 large brownies or 24 small brownies.

Seen on Pennies on a Platter, originally from Small Home Big Start

‘Tis the season for lots of turkey. The only problem is the most asked question on any cooking board around Thanksgiving is, “What else can I make with all of the leftover turkey?” While lots of sandwiches, salads, and a good turkey potpie are nice they can get old after a while as well. So, here is a delicious recipe that is like nothing you will eat over Thanksgiving weekend and it is broken down to serve two. You can easily make more, but it is nice to have a meal where you aren’t faced with even more leftovers!

Serves 2

Tequila Turkey Fettuccine

Ingredients

• 2 oz olive oil
• 1/2 red onion, cut into strips
• 1 Tbsp jalapeno, minced
• 2 Tbsp garlic, minced
• 10 oz. turkey breast, cooked and sliced
• 2 oz. tequila
• 8 oz heavy cream
• 1 oz fresh lemon juice
• 3 Tbsp cilantro, chopped
• 12 oz fettuccine, cooked
• 4 Tbsp Parmesan, grated
• 4 lime wedges, for garnish
• 4 sprigs cilantro, for garnish
• 4 Tbsp diced Roma tomato, for garnish
• 2 tsp freshly ground black pepper

In a saute pan, on high heat, add olive oil, onions, and jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up too much.

Remove turkey, onions, etc. from pan and set aside. Deglaze pan with tequila, pouring around the edge of the saute pan. Ad cream, lemon juice, and cilantro. Add turkey and onions back in and toss together. Add pasta and toss ingredients while adding Parmesan cheese.

Nest pasta on plate and lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

Source: Guy Fieri, Foodnetwork

I am always looking for ways to change up the typical chicken dinner. For some reason, chicken has a bad reputation for being boring, but really it is a wonderful protein that can be used with so many flavors. What I also love is that if you find something that works well for chicken, most likely it will work well for white fish as well!

This recipe has gotten a lot of rave reviews and I wanted to try it, but it involved sour cream and chives.  Sour cream is a big no-no when it comes to my husband and yogurt is even worse! I also wasn’t sure what his take on chives would be. The result was a winner loved by all. He actually commented on how he thought the sauce was milder and didn’t have as strong a taste as he thought. Oh, I forgot to mention he hates Dijon as well. My daughter loved the meal as well. I gave her some freshly chopped chives to sprinkle on top herself and the child probably downed an extra 3 tablespoons of chives that way. Who would have thought chives were the way to a two and a half year old’s heart?

Serve over mashed potatoes, rice, or pasta.

Chicken with a Creamy Chive Sauce

Ingredients

• 4 boneless, skinless chicken breasts, trimmed of fat (about 1 lb)
• 1 tsp salt, divided
• 1/4 cup plus 1 Tbsp all-purpose flour, divided
• 3 tsp extra-virgin olive oil, divided
• 2 large shallots, finely chopped
• 1/2 cup dry white wine
• 1 14oz. can reduced-sodium chicken broth
• 1/3 cup reduced-fat sour cream (or Greek yogurt)
• 1 Tbs Dijon mustard
• 1/2 cup chopped chives

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2″. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup of flour in a shallow dish and dredge chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium0high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add the wine, broth, and the remaining 1/2 teaspoon salt; bring to boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in the sour scream and mustard until smooth. Turn the chicken to coat with the cause and stir in the chives.

Nutrition

Calories 244, Fat 9g, Sat 3g, Mono 3g, Cholesterol 72mg, Carbohydrates 1g, Protein 26g, Fiber 0g, Sodium 679mg, Potassium 334 mg

Source: Eating Well, originally seen on Gourmet: Day to Day

Last year I took a cooking class at Stonewall Kitchen with my mother-in-law and at the very end of the session they served this great little dessert. It tasted so rich and was topped with a lovely tangerine vinegar. I couldn’t wait to see what steps were involved to making this wonderfully citrus dessert. Combine and puree, that’s it folks!

I love little dessert gems like this one. It is so fast and easy to throw together and you can have the ingredients stored away in your pantry for when you have a dessert emergency. Yes, there are dessert emergencies! The best part is it is a little out of the norm so no one will think it was a last minute decision and will be pleasantly surprised when you serve this. The vinegar can be found at specialty food stores, typically ones that serve a bunch of vinegars or have little tasting bars. If you can’t find it, the dessert will be tasty, it simply wont have that finishing touch. I promise you though, it will still be tasty!

Sweet and Sour Orange Sorbet

Ingredients

• 4 11oz. cans Mandarin oranges with juice
• 1/2 cup sugar
• Orange or Tangerine Vinegar

Combine the oranges, juice, and sugar in a food processor and puree.

Place the mixture in a shallow pan or zipper sealed bags and freeze for 2 to 3 hours.

Just before serving, process again to make a smooth sorbet. Serve in dessert bowls with a touch of orange vinegar.

Source: Chris Toy

If you were busy being a princess, saving the world, or lost in coloring a picture what would make you stop and eat?

Now that I am a mom to my own daughter lots of things my own mother said or did comes back into focus. I start to hear my own mother’s words come out of my mouth and I find myself remembering great times we had and trying to recreate them for my own daughter. My mother and I always enjoyed cooking and dining out together and she taught me to have a healthy appreciation for food. Her food philosophy for adults and children alike was to make food pretty and exciting. It worked and now I am doing the same for my daughter.

Whenever my mom made an after school snack or packed my lunch she prepared it with care and really thought about what I would enjoy. Before the time of Bento boxes and individual packaged condiments my mom would get tiny plastic containers of salad dressing and slice up some colorful vegetables for me. We would have crudites platters that were gorgeous enough for a party, but were simply for my enjoyment.

As parents, we grasp the idea that children are visual learners but somehow we forget that this also includes food. As adults, we pay a lot of money to be served gorgeous looking dishes but we throw some meat and vegetables on a plate for our children and expect them to eat it. Why wait for a special occasion to bring out fun dishes or fanciful straws and napkins? Everyday is special. If you make it festive and fun, chances are they will get caught up in it and try new things. After a few tries they may even like it!

So, no more excuses that your children just don’t like vegetables! Keep serving them to them. Try different ways such as cooked or raw. Use dips such as ranch, nut butters, or hummus. Cut them into fun shapes and give them fun containers to store them in. Have them help you out in the grocery store selecting the best produce and help you prepare them at home. You’ll both have fun!

The Chef & Child Foundation (CCF) and the makers of Hidden Valley® Original Ranch® dressings & dips are partnering to host the second year of Lunch Break for Kids, a national fundraiser to highlight ways for parents and kids to come together with chefs and schools to learn more about how simple, good food can make healthier bodies and stronger family connections.

Visit the official Lunch Break for Kids site to see if there are any local fundraisers in your area.

The Hidden Valley® Original Ranch®, dressings & dips has provided me with free product to help with my review, but anything I receive from Hidden Valley does not affect my thoughts on its company or their product.

Between all of the apple pies, crisps, and other delicious treats we make once apple season is upon us I like to make something simple that is tasty, a little less filling, and quicker to make!

These apple chips pack a nice punch of fall flavors. They are spicy enough, but yet not too overwhelming for the kiddos The chips will be a little soft, even soggy, when they come out of the oven, but once the sugar cools they will harden right up.

Have a great fall beverage you enjoy but want to add some more appeal? Slice an apple chip before baking and it will make a cute little garnish!

Spiced Apple Chips

Ingredients

• 1 cup sugar
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 granny smith apples

Pre-heat oven to 200 F.

On a large bowl, combine the sugar and all of the spices.

Slice apples horizontally very thinly (1/8″ thick) with a mandoline or sharp knife. Remove and discard seeds.

Toss the apples gently in the spice mix and coat well. Arrange in single layers on a rimmed baking sheets lined with parchment paper or a Silpat.

Bake for about 2 hours, turning the apple chips every 30 minutes. Cool on wire racks and then store in an airtight container for 1 week.

Yields about 30 chips.

Source: Unknown. Been in my cookbook for years!

Typically, these conferences are usually far from home for me so I was very excited to have a chance to meet up with some local bloggers. Besides general networking, the food summit held conferences on food styling and photography, restaurant reviews, photo editing, and recipe development. These sessions were fabulous on their own, but add in a tour of Stonewall Kitchen’s factory and offices, photo studio, break sessions sponsored by Au Bon Pain, Wyman’s, and Stonewall Kitchen and a fabulous lunch prepared by Patty Roche and Scott Jones and you have a foodies dream!

Oh, did I mention the amazing swag bags that were given out and the chance to win a few prizes on top of that? It was a good day! If you have any interest in learning more about blogging, food photography, trying to get further in your blogging, etc. you really should check out some food conferences. While national ones are fun, local ones provide a great opportunity to learn so much and create some amazing opportunities for yourself and your blog.

I promised myself to enjoy the day so I only carried my camera phone, but you can still get an idea of the fun! Thanks so much to Blog Better Boston, Stonewall Kitchen, WayFair and the rest of the sponsors for a wonderful day! I look forward to working with you and the other bloggers I met in the future!

Stonewall Kitchen tour led by food stylist Cynthia

Inside the jam factory

Food photography props. I was in heaven

Entering the photo studio

Stonewall Kitchen’s photographer Michael Cabelin

Food styling

Dessert being plated by Scott Jones

Dessert being made by Patty Roche

Can we say amazing swag bag??? I “may” have already eaten the absolutely delicious Rocky Road Cookie by Au bon pain on my way home

I have noticed that my family is eating more and more beans and thoroughly enjoying them. I’m happy to have another protein to utilize in the kitchen that is healthy and very inexpensive! All of the beans, besides the Beef & Bean Enchiladas, have been side dishes or appetizers and I was ready to make a full meal without any meat in it for my family. I figured a quick fry in panko would help my cause a little and get them to be more agreeable to the meal!

I opted not to try this recipe as written, which was served with a salad and a sunny-side up egg on top. That wouldn’t have gone over with my family at all. So, I served the bean cakes with salad, rice, and corn. Better to stay safe when introducing new things to picky eaters! My husband really enjoyed these, but added a little bit of salsa on top of his. I think the moisture of the missing runny egg played a part here. I really enjoyed it as is and my daughter liked it with a little bit of ketchup on top. They were all eaten, no matter what condiment was used, so I’ll call it a win and will continue to try to incorporate more meatless meals into regime!

Black Bean Cakes

Ingredients

• 3 Tbsp canola oil, divided
• 1 egg
• 1 15oz. can black beans, rinsed and drained
• 1/2 cup panko crumbs, divided
• 1/4 cup green onions, finely chopped
• 2 Tbsp cilantro, chopped
• 3/4 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp ground red pepper
• 1 clove garlic, minced

Place 1 tablespoon of canola oil, egg, and beans in a food process. Pulse 20 times or until the mixture becomes a coarsely chopped paste. Combine the bean mixture, 5 tablespoons panko, onions, and the last five ingredients into a bowl.

Place three tablespoons panko in a dish. Divide the bean mixture into 4 equal portions. Shape each into a 3/4″ thick patty and dredge in panko.

Heat a non-stick skillet over medium-high heat. Add 4 teaspoons canola oil. Add the patties and cook for 3 minutes on each side.

Nutrition

Per serving: Calories 322, Fat 22.6g, Sat 3.4g, Mono 12.7g, Protein 13.8g, Carbohydrates 18.7g, Fiber 5.1g, Cholesterol 264 mg, Sodium 602 mg.

Source: Cooking Light, September 2012

My husband loves hot sausage, but my daughter and I could do without. She and I like sweet sausage, but sometimes we’ve got to make him happy as well. Especially when he buys hot sausage and I have to cook it so it doesn’t just sit in the freezer for months on end!

I asked some of the girls on my cooking board for a few suggestions. I wanted something that would use up the spicy sausage, but would mute it just a bit so my daughter and I would enjoy it as well. This was one of the recipes that immediately got bookmarked. I knew between the pasta and cream it would be perfect for me and he would be happy as well. I didn’t realize just how happy he would be though! Before I finished snapping a picture of my plate for the blog he was headed back for a second serving!

A Taste of Home provided a great kitchen tip as well. To avoid a messy cutting board, use kitchen shears to cut the tomatoes while they’re still inside the can. Perfect!

Bow ties with Sausage, Tomatoes, and Cream

Ingredients

• 1 lb bow tie pasta
• 2 Tbsp olive oil
• 1 lb spicy Italian sausage, casings removed and crumbled
• 1/2 tsp red pepper flakes (optional only if you want more heat)
• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 1 28oz. can Italian-style plum tomatoes, coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 tsp salt
• 3 Tbsp fresh parsley, minced

Bring a large pot of lightly salted water to a boil. Cook pasta according to the directions on the package and drain.

While the pasta is cooking, heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Add onion and garlic, cook until onion is tender and translucent. Stir in tomatoes, cream, and salt. Simmer until the mixture thickens, 8 to 10 minutes.

Stir cooked pasta into sauce and heat through. Sprinkle with chopped parsley.

Source: A Taste of Home Cooking, modified from Allrecipes.com

Anyone can make pretty little flowers to garnish your desserts. Whether you don’t want to get involved with piping frosting flowers or you want a different look, these gumdrop violets are easy and add a beautiful touch. You can also use the same blossom cutter to make pink phlox or yellow forsythia. I have had this little magazine page tucked into my recipe book for years and finally decided to have a go with it. I can’t believe I waited this long. I absolutely love the look and sometimes I just don’t feel like piping! An added plus is that guests, mostly little ones, loved sneaking a flower or two off of the cake!

Violet Gumdrop Flowers

• Gumdrops
• granulated sugar
• blossom cutter

Flatten the gumdrop between your thumb and forefingers to 1/8″ thickness. Using the blossom cutter, cut the shape. Slightly flatten the cut gumdrop again and dredge in granulated sugar. Pinch the center of the cut gumdrop from behind, gently squeezing to form a bell-shaped blossom. Repeat until you have the number of blossoms you desire. Line the bottom of your cake with the violets and use mint leaves for garnish.

Source: Southern Living, April 2008

With a bountiful harvest of zucchini this summer, I knew I was going to try my hand at the classic zucchini bread. I did a few searches and found a recipe I liked. I was able to whip this delicious bread up very quickly on a Saturday morning, which is good since it takes a while to cook and everyone was licking their chops. This recipe makes two loaves and they were both gone within five days! It was so moist and delicious and we just loved the cinnamon in it. I made this last weekend and it will be back on the agenda for this weekend as well! We skipped the nuts since my daughter has a nut allergy, but I’m sure the walnuts only make it even better.

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 Tbsp ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 1 Tbsp vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Grease and flour two 8×4 inch loaf pans. Preheat oven to 325 F.

Sift the flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Beat the eggs, oil, vanilla, and sugar together in a large bowl. Add the sifted ingredients to the creamed mixture and beat well. Fold in the zucchini and nuts until well combined. Pour the batter into the prepared pans.

Bake for 40 to 60 minutes, or until a tester comes out clean. Cool in the pan on a rack for 20 minutes. Remove the bread from the pan and completely cool.

This bread can be frozen with great results. It keeps at room temperature for a week and in the refrigerator for 3 weeks. If it lasts that long!?

Source: Allrecipes.com

This recipe has been in my family for as long as I can remember. As I’ve gotten older I have really grown to love Marsala. Luckily, my husband loved it when he tried it so we can have it often in our house.

The recipe actually originated from Paul Newman. My parents used to frequent Watkins Glen, NY and Limerock, CT back in the 70′s and 80′s as my father worked for Race Communications. Back when Paul Newman was in his early days of racing with Sports Car Club of America he would cook for his crew and friends. He loved sharing recipes and joining everyone on the campgrounds. It is no surprise with what he ended up doing with Newman’s Own! I was very happy to have Newman’s Own Organics help me celebrate my one millionth hit on my blog this spring since I’ve enjoyed several of his recipes growing up!

This is a very simple approach to a wonderful tasting meal. Serve it family style or make an intimate dinner for two. Either way, you’ll have dinner on the table in no time.

Chicken Marsala

Ingredients

• 4 chicken cutlets, thinly sliced
• flour for dredging
• salt and pepper
• 3 Tbsp butter
• 8 oz mushrooms
• 10 oz can beef consomme
• 1 Tbsp dried basil
• 1 heaping Tbsp fresh parsley, finely chopped
• 1 cup Marsala wine (Go to the wine aisle, not the stuff by the cooking wines!)

Lightly flour the very thin chicken cutlets. Salt and pepper each side of the cutlet.

On medium heat, add some oil and a tablespoon butter to a large skillet. Slowly brown the chicken.

In a separate pan, saute mushrooms in a tablespoon of butter. Add beef consomme, basil, and parsley and let it cook down a bit, 1 to 2 minutes.

Remove chicken from skillet and set aside under tinfoil to remain warm.

Turn down the skillet to low heat. Slowly, pour Marsala wine in the skillet the chicken was just removed from. Deglaze the pan with the wine. Add the chicken back to the skillet, along with the mushrooms and consomme mixture. Add another tablespoon of butter in and give it a light stir. Remove from heat and serve immediately. Serve over pasta.

Source: The Way to His Heart via Paul Newman

While I do hate saying goodbye to warm weather and summertime fun, I love Fall. Every aspect of it. I love the falling, bright leaves, the beautiful colors, the smell of wood-stoves burning, and all of the baking that begins. Pumpkins, apples, cinnamon and everything else in between.

These tasty treats were a great segway for me into fall baking. I had a lot of leftover marshmallows from our last cookout on Labor Day weekend and a can of pumpkin puree just itching to be used from last season. Yes, I was one of those people that bought a little extra because of all of the shortages in years past!

While there is no baking involved, these treats are perfect to nibble on at home or to send off to school/office. Lots of Halloween events are going on and why not send something a little different?

I made a few changes to the original recipe that I found on Pinterest. The biggest was that the pumpkin puree simply contains too much moisture. The results is a soggy, stale mess. So, be sure to squeeze the moisture out with a paper towel. Next, they needed more spice. These still don’t overwhelm, but if you are like me you will want that nice blend of nutmeg and cinnamon to accompany the pumpkin.

Pumpkin Spice Rice Krispie Treats

Ingredients

• 3 Tbsp unsalted butter
• 1/4 cup canned pumpkin puree
• 12 oz mini marshmallows ( about 1 10oz. bag plus 1 cup)
• 1/4 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• pinch of salt
• 6 cups crispy rice cereal

Butter a 9×13″ baking dish.

Place the pumpkin puree on a few paper towels and squeeze out the moisture until it becomes very dry.

In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in the vanilla, cinnamon, all spice, nutmeg, and salt. Remove from heat.

All the marshmallow mixture to cool for 10 minutes and then fold in the remaining 2 ounces of marshmallows. Continue to cool the mixture for another 30 minutes until it is room temperature. Add the crispy rice cereal and stir, using a silicone spatula, until combined.

Press the mixture into the greased baking dish. Let sit for 30 minutes before cutting.

Adapted from theKitchn

Halloween is always a fun time of year, especially if you have your own little goblins running around. The worrisome problem for parents, and those trying to stay away from the siren call of candy, is all of the sugar laden treats. Having a daughter with a severe peanut allergy,  have extra worry since she can’t partake in any of the candy that is given out. So, you look for alternatives. You still want things to be festive and fun, tasty and healthy. These little fruit snack cups are perfect. I saw them a couple of year ago and couldn’t wait until my daughter would appreciate them. She stood by me while I carved these, anxiously calling out every piece of fruit I put in.

These would be perfect to bring into an social setting, be it daycare, school, or the office. You can carve them in advance and put them in the refrigerator. Just make sure you don’t fill them until you are ready to serve, or at least not more than two hours ahead of time.

Snack-o’-Lantern Fruit Cups

Ingredients

• Navel Oranges
• Assorted fruit, diced

Slice the top off of the navel orange.  Run a knife around its interior to hollow it out.  Scoop out the orange segments and reserve for filling.  Carve a Jack-o’-Lantern face on one side of the orange. Use a paper towel to gently soak up any remaining juice inside the oranges.  Fill each orange with the diced fruit, including the remaining orange segments and set the lid back on top.

Source: Pennies on a Platter

While I am a purest and enjoy my lobster freshly cracked with melted butter, sometimes you have to break away and try something new. I decided  my mom’s visit was the perfect opportunity. Granted, we did enjoy a few lobsters the old-fashioned way while we were cracking them for the meat for these!

This recipe was created by the folks at Stonewall Kitchen, which I’m happy to say is not a far drive from me. I love their products and their recipes. No product plug, just a fact that I like their simple approach. Anyways, this recipe can be made well in advance and makes two very generous sandwiches or four regular sandwiches! You can also skip the sandwich part and toss the lobster in the basil aioli and have a nice salad.I had never thought to pair basil with lobster before, but the flavor was a nice change of pace and very fresh.

*Note: The aioli will keep for several days. You will have more than needed for this recipe so use on your favorite sandwich in place of mayonnaise and enjoy!

Lobster BLT

Ingredients

For the lobster salad:

• 2 1 1/4 lb live lobsters or 1 3/4 cups cooked lobster meat
• salt
• 4 slices smoked bacon
• 1 stalk celery, finely diced
• 1 Tbsp fresh lemon juice
• sea salt and freshly ground black pepper
• 4 slices brioche bread, white bread, or a crusty roll
• 4 Romaine or Buttercrunch lettuce leaves
• 4 thick slices vine-ripened tomato

For the Basil Aioli:

• 1 cup mayonnaise
• 1/4 cup thinly sliced basil leaves
• 2 1/2 tsp olive oil
• salt and freshly ground black pepper

If you are using live lobsters, fill a large pot with enough water to come about two inches up the sides of the pot. Bring the water to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobster and let cool.

When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. Save the bodies and shells for snacking on or for making a lobster broth.

Cook the bacon in a skillet until crisp on both sides. Drain on paper towels and set aside.

To make the basil aioli:

In a small bowl, whisk together the mayonnaise, basil, and oil. Season with salt and pepper. Cover and refrigerate.

Add celery to the lobster. Fold in 2 tablespoons of the aioli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for p to 6 hours if not making the BLT’s at once.

To assemble the BLT:

Lightly toast the bread. Spread the toast with a dollop of the basil aioli, just under a tablespoon on each piece of bread. Divide the lettuce, bacon, and tomato slices, and lobster salad between the two slices of toast. Cover with the remaining two slices of toast and serve.

Source: Stonewall Kitchen Favorites

Occasionally, I’ll peek into my fridge looking for something different. It’s always stocked, but I still say, “There is nothing to eat.” Really, what I want is take-out of some sort. Then, I’ll look out my window and see it is raining or snowing and decide to stay home! Just a few pantry items can get anyone through this. We always have cheese sticks in our house for my daughter and wonton wrappers are usually floating around as well. In just a few minutes, my daughter and I were snacking on a few of these and I felt like I was indulging in a yummy take-out appetizer!

You can also bake these, again just baking until golden brown. I used duck sauce to dip mine into, but you can dip them in anything you’d like or munch on them alone!

Mozzarella Cheese Wontons

Ingredients

• 16 wonton wrappers
•  2 Mozzarella string cheese sticks
• vegetable oil for frying

Cut each cheese stick into 8 pieces, 16 in total. Place a piece of cheese on the middle of a wonton wrapper. Dab water all along the edges of the wonton wrapper and fold. Fry for about 2 to 3 minutes, or until golden brown.

Source: The Way to His Heart

I had never heard of Wacky Cake until I met my husband. I honestly thought it was decorated funny or something. It’s a family favorite and over the years I’ve learned that it is actually a common recipe that is very easy to make.

The original recipe is from the 1940′s, when ingredients such as eggs were rationed. Also, remember that many people still did not have refrigerators and could not store dairy items for long. Wacky Cake made a delicious dessert using items one had on hand.

I made this cake for the first time a few weeks ago for my husband’s grandmother’s birthday. I was excited to make the cake for her, but a little leery of trying a new recipe for such an occasion. I knew it was a no-fuss recipe and I was very pleased with the results. It is a dense cake that is not only simple to make, but also very delicious! Another great aspect of the cake is that it does not use eggs. So many out there nowadays have egg allergies so here is a tasty alternative!

The Mocha Buttercream, on the other hand, uses lots of eggs so steer clear! Since the celebration was being held at camp I knew not to temp the fates with a Swiss Buttercream, but I wanted something decadent and creamy. This buttercream was everything and more. If you love mocha, or want to try it, this is the buttercream for you! You seriously can’t go wrong. If I hadn’t made it the morning of the party, I probably would have eaten quite a bit from the standmixer bowl!

Chocolate Wacky Cake

Ingredients

• 1 1/2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1/4 cup cocoa powder
• 1 tsp vanilla
• 1 tsp vinegar
• 6 Tbsp vegetable oil or melted shortening
• 1 cup cold water

Pre-oven to 350 F.

In a large bowl, sift flour, sugar, baking soda, and cocoa powder.  Make three wells in the flour mixture. In a small well, add vanilla. In another small well, add vinegar. In a large well, add the oil or shortening. Pour cold water into bowl and mix all of the ingredients together until well combined.

Pour into an ungreased 8 x 8 pan and bake for 30 minutes.

Mocha Buttercream

Ingredients

• 2 extra-large eggs, at room temp
• 2 extra-large egg yolks, at room temp
• 1 1/2 cup granulated sugar, divided
• 1/2 cup water
• 1/4 tsp cream of tartar
• 1 lb (2 cups or 4 sticks) unsalted butter, softened
• 6 oz bittersweet chocolate, very finely chopped, melted and cooled to room temp
• 2 tsp instant espresso powder
• 1 Tbsp water

In a small sauce pan fitted with a candy thermometer, bring the 1 1/4 cups sugar, water, and cream of tartar to a boil over medium-high heat. If any of the sugar crystals get onto the side of the pan, be sure to wipe them down with a wet clean pastry bush. The sugar needs to cook until it hits 242 F on the thermometer. This takes several minutes.

While that is boiling, place the eggs, egg yolks, and 1/4 cup sugar in the bowl of your stand mixer and whip on medium speed until they are thick, pale in color, and hold a ribbon when the beater is lifted. Once the sugar syrup has reached its temperature of 242 F, then slowly pour it into the bowl of whipped egg yolks while the beater is going on slow. Be sure to pour it along the bowl so that the hot syrup doesn’t hit the beater and splatter! Allow the eggs and sugar mixture to beat on medium high-speed until the eggs have cooled, about 8 minutes.

Add the butter 2 Tbsp at a time. The buttercream will go through a stage that looks soupy and curdled, but continue to add all of the butter and it will come together. The finished buttercream will be smooth and silky

Add a Tbsp of water to the espresso powder and allow to dissolve. Add it to the butter mixture.
Add the melted and cooled chocolate to the buttercream. Mix to combine.

Source: The Essential Baker by Carole Bloom

Back when I lived in South Carolina I went to this sushi place that had this wonderful cucumber salad as an appetizer. I could never find it at any other Japanese restaurants, but I’ve learned to make it at home. This is such a light salad that really goes with most any meal. I often will slice up a cucumber and have it as a snack. So, put down the salt and hold the mayo and try this the next time you have a few cucumbers lying around.

Serves 4

Japanese Cucumber Salad

Ingredients

• 2 medium cucumbers
• 1/4 cup rice vinegar
• 1 tsp sugar
• 1/4 tsp salt
• 2 Tbsp toasted sesame seeds

Peel the cucumbers, but leave alternating green stripes. Slice the cucumber in half lengthwise. Scrape the seeds out with a spoon. Slice the cucumber into very thin slices and place into a kitchen towel or double layered paper towel and gently squeeze the excess moisture out.

Combine the vinegar, salt and sugar in a medium-sized bowl. Add the sesame seeds and cucumbers and toss well to combine. Serve immediately.

Nutritional Information

Per serving, 1 cup

46 calories, 2 g fat, 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 1 g fiber, 147 mg sodium, 137 mg potassium.

Source: Eating Well

I love nothing more than using fresh ingredients from my garden and making a Caprese salad. I honestly wont eat one unless it is in the summer. I’m a bit of a snob that way, but the whole point is that every ingredients is at it’s freshest. The salad is simple, but uses amazing ingredients.

These delicious little bites are perfect when you want to serve a pretty little appetizer that is easy for everyone to grab. Or, when you want a little snack that looks pretty while your house is quiet! I am all for elaborate appetizers, but sometimes you need something last minute or don’t have to time for prep. Why not serve these? Everyone will be impressed and you barely did any work! It’s all about the pretty factor!

Mini Caprese Bites

Ingredients

• grape tomatoes, cut in half
• fresh mozzarella cheese, either cut into small squares or balls cut in half
• fresh basil leaves
• olive oil or balsamic vinegar

Take pretty little skewers and place a piece of basil, some tomatoes, and a chunk of mozzarella. You can arrange them however you want. As I have pictured, or use both halves of the tomato, or you can cut the tomato at a diagonal and arrange them on the skewer to make cute little hearts. Place on a serving plate and drizzle with olive oil or vinegar and serve!

If you still find yourself using up a lot of end of season zucchini like I am, here is a great way to use a lot and serve a new, tasty side dish. I really enjoy this recipe and will even cook it up by itself for a light lunch. I also like that it is a different “form” of how I typically serve zucchini. Usually, it is in slices, strips, or cubed. Since it looks different it is “new” and “interesting” to my two year old daughter. As we all know, new can be good when introducing vegetables. The more they like with their eyes, the more they will eat! Plus, she usually sees me grate zucchini and yells, “Cookies!” So, she was even more excited to see what I had cooked up for her.

Serves 4

Sauteed Shredded Zucchini

Ingredients

• 5 medium zucchini (about 8 oz. each), ends trimmed
• 1 1/2 tsp table salt
• 2 shallots, finely minced
• 1 Tbsp olive oil, divided
• 1-2 tsp freshly squeezed lemon juice
• Freshly ground black pepper

Shred the zucchini, using a box grater or food processor. Toss the zucchini with the salt in a colander set over a medium bowl and allow to drain for 10 minutes. Wrap the shredded zucchini in a kitchen towel, in batches if necessary, and wring out the excess moisture.

Add the zucchini to a medium bowl and toss to break up any clumps. Add the minced shallots and 2 teaspoons of the olive oil and toss to thoroughly combine.

Heat the remaining 1 teaspoon of olive oil in a large skillet over high heat. Add the zucchini to the pan and distribute in an even layer. Cook without stirring until the bottom layer browns, about 2 minutes. Stir well, breaking up any clumps, and cook once more until the “new” bottom layer brown, about 2 minutes more. Remove from heat and stir in the lemon juice and season with salt and pepper to taste. Serve immediately.

Source: The Way the Cookie Crumbles

Summer has come to an end, but my garden is still producing a wonderful every other day harvest. I almost enjoy the vegetables more now since I really savor them. While the nights are getting cooler, the tomatoes seem warmer and sweeter. I happened upon this wonderful flavor enhancing salt and had to share it with you. It is so simple to make and really brings out wonderful flavors. Everyone adds a little salt or basil, why not combine them? Be sure to try this, I think you will really enjoy it!

Oh, and as the original source suggests, this is a wonderful addition to rim a margarita glass!

Tomatoes and Cucumbers with Basil Salt

Ingredients

• 1 cup fresh basil leaves
• 1/2 cup salt
• 3-4 cucumbers
• 3-4 tomatoes

Pre-heat oven to 200 F.

Combine 3/4 cup of the basil leaves and salt in a food processor. Process until well combined.

Spread basil-salt mixture on to a rimmed baking sheet and bake for 45 to 50 minutes. Shake the pan occasionally to ensure it dries well.

Allow to cool to room temperature.

Slice tomatoes and cucumbers and arrange them on a platter with the remaining 1/4 cup of basil leaves. Sprinkle a small amount of salt over the slices.

The remaining salt and can be stored in an airtight container.

Source: Kid Cultivation

For years I wouldn’t touch a brussel sprout. I would politely say, “No thank you” or move them around my plate a lot until everyone else was finished with their meals. Over the years I have made a few recipes that I like, but I still typically only make them when I really want something different. They are never my “go to” vegetable. Well, after tasting these, not only will this be my go to side dish but also a go to snack! I probably wouldn’t mix up the aioli all of the time so that I can watch the waistline. The brussel sprouts are tasty alone, with a nice caramelized crunchiness. The aioli though, that really brings them up a notch. I found myself dipping more than taking pictures of these. My daughter was home with me and she liked them, once I told her they were baby bunny lettuce heads! I honestly slide the last few out of view so she would leave me in peace while I snacked on them. I know I should have given her the vegetables, but I had to clean the kitchen so I deserved them!

I found the aioli a bit too heavy on the mayonnaise so I added a bit more lemon juice, letting the acid do its thing. The garlic is raw, but not too worry, it isn’t super potent in this recipe!

Crispy Brussel Sprouts with a Garlic Aioli

Ingredients

For the Brussel Sprouts:

• 20 small Brussel Sprouts, quartered
• Canola Oil
• Salt and Pepper

For the Garlic Aioli:

• 6 Tbsp mayonnaise
• 1/4 tsp garlic, finely minced
• 2 to 2 1/2 tsp fresh lemon juice
• 1 Tbsp fresh flat leaf parsley, finely chopped

Pre-heat oven to 4oo F.

Place brussel sprouts to a baking sheet and drizzle a small amount of canola oil over top. Sprinkle salt and pepper to taste on top and then toss the brussel sprouts to ensure they are evenly coated. Bake for 15 minutes, or until a golden brown on at least one side.

While the brussel sprouts are cooking, whisk together the mayonnaise, garlic, lemon juice, and parsley.

You can either serve the aioli in a ramekin or drizzle over the top of the brussel sprouts.

Adapted from: Costa Kitchen

Summer has come to and end, but great potato salads don’t have to go away just yet! If you are like me, you are still holding on to the nice weather and grilling out as much as you can. Pair your meals with this wonderful warm and filling potato salad and you wont be disappointed! It has the familiarity of a German Potato salad, with a warm savory taste.

Fried German Potato Salad

Ingredients

• 6 Yukon gold potatoes, medium size, cut into large dice
• 8 oz thick sliced bacon, cut into pieces
• canola oil
• salt and freshly ground black pepper
• 1/2 red onion, diced
• 2 Tbsp capers, drained
• 3 Tbsp red wine vinegar
• 1 Tbsp Dijon mustard
• 3 Tbsp extra-virgin olive oil

Put the diced potatoes into a pot and fill with cold water. The water should just cover the potatoes. Add salt and cook on medium-high heat. When the water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a kitchen towel to dry.

While the potatoes are cooking, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked, remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan and increase the heat. Add enough canola oil to cover the bottom of the pan and a little but more and heat it until you get some smoke.

Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.

After a few minutes, shake the pan again. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers and red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard, and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper and serve warm.

Serves 4 to 6 servings.

Source: Guy Fieri

Just as I try to stretch my daughter’s and husband’s taste buds, I try to force myself to try new or old things as well. I’ve had artichokes before, but never cared for them. I was in the grocery store and saw some beautiful looking ones and thought to myself, “I really need to give them another try.” So, I grabbed a few and decided to start with the basics.

The great thing about artichokes are they have no fat or cholesterol, are low in sodium and high in Vitamin C, fiber, and folate. As long as you keep everything else low-fat, you have a very healthy snack!

As I figured, I found that I liked artichokes this time around. I made a few other recipes that I really enjoyed, but I figured I’d start off with the basics with you as well!

How to Trim an Artichoke

Ingredients

• 1 lemon
• 4 large artichokes
• large bowl of cold water

Fill a large bowl with cold water; squeeze in the juice of 1 lemon and drop in the lemon halves. Working with one artichokes at a time, saw about 1 inch off the top using a serrated knife.

Snap off the tough, dry leaves around the steam, about 2 layers of leaves.

Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips.

Peel the stem with a paring knife or cut off the stem completely if you want the artichokes to sit flat. Rub the cut parts with a lemon half, then keep the artichokes in the lemon water while you trim the rest.

Steamed Artichokes

Ingredients

• 4 large artichokes
• 1/2 lemon
• 2 garlic cloves, smashed
• a few stems of fresh parsley
• unsalted butter, melted for dipping

Set a steam basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam on medium heat, adding more water as needed, until tender, about 45 minutes. To check, stick a knife into the center and it should come out easily.

Serve with melted butter for dipping.

Source: Food Network Magazine April 2012

We have all done it. You look into the freezer wondering what to make for dinner and nothing pops out at you. You use the same protein for the same meals over and over again and fail to try something new. We do this with ground hot sausage in our house. Mostly, because only my husband likes it. Typically, it gets made into chili, a ziti, or chop suey. We had a ton in our freezer and I didn’t feel like making any of those things. I wanted something that everyone could enjoy so I asked around for a few recipes and thought I’d try this one. I switched a few things around and found something that made the entire family happy, was quick to make, and delicious. My husband couldn’t stop saying how good it was and how he wanted it into our rotation!

This recipe is easily adapted to make it friendly for your tastes and pantry items. You can see down at the bottom the sites I got this from and how they adapted it for them. Whether you use campanelle pasta, (a favorite here since my daughter loves the “little flowers”), mini shells, or orecchiette is up to you. If you are like me and trying to subdue some hot sausage or want to keep things healthy and use turkey sausage it works. If you don’t want to use the Marsala wine to deglaze don’t worry, you won’t miss out. I have these items and love what they add to the dish, but you will still be happy without.

Campanelle with Sausage, Beans, and Mascarpone

Ingredients

• 1 lb campanelle pasta
• 2 Tbsp olive oil
• 1/2 lb hot sausage, casing removed
• 1 small onion, diced
• 1 15oz can cannellini beans, drained and rinsed
• 2 tsp dried oregano
• 2/3 cup mascarpone cheese
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tsp Italian Seasoning
• 1/2 cup Marsala wine

Bring a large pot of salted water to a boil. Add the past and cook until tender, slightly al dente. About 8 to 10 minutes, stirring occasionally. Drain the pasta, reserving 1 cup of the pasta water.

In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions, using a wooden spoon to break up the sausage as it browns.
Continue cooking until the sausage is golden and the onions are tender. De glaze the pan with the Marsala wine and add garlic. Add the beans and oregano and cook for 2 more minutes. Add 1 cup of pasta water and stir, scraping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolves into a light sauce. Add the salt, pepper, and hot pasta and toss until coated.

Adapted from Stirring the Pot, originally seen on A Taste of Home Cooking

While you can get shrimp all season long, I love stopping by our local fish market and picking up some fresh shrimp and coming home and seeing what I can cook up. Shrimp are so versatile and work with anything. I think they are really the chicken of the sea! Keep summer around for a bit longer with the fresh taste of lime and cilantro. The great thing about this recipe is you are using fresh ingredients and nothing processed so you are truly eating healthy, but you definitely don’t skimp on the taste. I typically have all of these ingredients in my house so it is a go-to quick recipe, especially if I’m only cooking for my daughter and I. While I’m cleaning the fish, I send her off to pick some cilantro off the deck. It’s fun, vibrant, healthy, and tasty. Who wouldn’t want to try it?

Cilantro Lime Shrimp

Ingredients

• 2 tsp olive oil
• 2 lb shrimp, shelled and deveined
• 6 cloves garlic, crushed
• 1/3 cup fresh cilantro, chopped
• 1 lime
• salt and pepper

Heat oil in a large frying pan on medium-high heat. When hot, add the shrimp and season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add the garlic. Sauté for another minute or two until the shrimp is cooked. Remove from heat. Squeeze the lime all over the shrimp and toss with cilantro. Serve alone, with rice, or over a bed of lettuce.

Nutritional Information

Serves 4

Serving Size 6 oz, Calories 197.3, Fat 4.1g, Protein 35.9g, Carb 2.4g, Fiber 0.1g

Source: Skinny Taste

While I am known to pop a bunch of cherry and grape tomatoes in my mouth before I ever make it inside the house from the garden, this is my second favorite way to prepare those little tomatoes. This is simple enough for a quick and healthy snack or a nice side dish during the summer.

Balsamic Cherry Tomatoes

Ingredients

• 10 cherry, grape, or small heirloom tomatoes
• 2 tsp dried oregano
• 2 tsp balsamic vinegar
• 1 Tbsp olive oil
• 1/4 tsp salt
• 1 pinch ground black pepper

Halve tomatoes and toss with oregano, oil, vinegar, salt, and pepper. Let sit for a few minutes and enjoy!

Source: South Beach Diet

I had a few key limes leftover after making the Key Lime Cupcakes and I was looking for something to do with them. I didn’t want to waste their goodness by using their juice in drinks or in a marinade and I knew I couldn’t have another cake in my house “just because.” I happened upon this recipe and it was perfect. It’s light, healthy, and tastes great! Sometimes, during Summer you want something that will cool you off, but isn’t heavy like ice cream and this fits the bill perfectly. Frozen citrus? Sign me up! Yes, it’s a dessert, but it doesn’t count when it barely has any calories at all!

Key Lime Ice

Ingredients

• 1 cup sugar
• 2 tsp key lime zest
• 1/3 cup key lime juice
• 2 1/2 cups boiling water
• 1 cup non-fat or low-fat plain yogurt

Combine sugar, lime zest, and lime juice in a heatproof bowl. Add boiling water and stir until the sugar has dissolved. Cover and refrigerate until chilled, about 1 hour or overnight.

Add the yogurt to the lime mixture and whisk until smooth. Pour into an ice cream maker and freeze according to manufacturer’s directions. Alternatively, you can freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

*You can cover and freeze for up to 2 days. Let soften in the refrigerator for 1/2 hour before serving.

Makes 8 servings, at 1/2 cup each.

Nutritional Information

Per serving: 117 calories, 0 g fat ( 0 g sat , 0 g mono ), 1 mg cholesterol, 28 g carbohydrates, 1 g protein, 0 g fiber, 19 mg sodium, 13 mg potassium.

Source: Eating Well

I think most people would agree that there is nothing better than fresh baked bread. Now, think about the best burger or grilled sandwich you’ve had and then think about adding a nice, fresh bun to top it off. Sounds great, right? If you are used to baking your own bread, then this will be easy for you, if you aren’t go ahead and give it a try. While I still grab the occasional hamburger buns from the grocery store, nothing can really beat making them yourself. The best part is they can be frozen for a month so you can make a batch or two and have them at the ready. What I really love about these is that I can make a few small buns for my daughter. That way she gets her own little slider that is perfect for her little hands!

You know this looks tasty

Hamburger Buns

Ingredients

• 2 cups whole milk
• 1/4 cup warm water (105-115F)
• 2 (1/4 oz) pkg active dry yeast
• 1/4 cup plus 1/2 tsp sugar, divided
• 1/2 stick unsalted butter, cut into Tbsp pieces and softened
• 2 large eggs, slightly beaten
• 1 Tbsp salt
• 6 cups all-purpose flour, divided
• 1 large egg mixed with 1 Tbsp water for egg wash
• poppy seeds, sesame seeds, or anything other topping (optional)

Bring milk to a slight simmer. Remove from heat and allow to cool to 105-115 F.

Stir together warm water, yeast, and 1/2 tsp of sugar in your mixer bowl until the yeast has dissolved. Let stand until it has bloomed, about 5 minutes. If the mixture doesn’t foam, start over with new yeast!

Add butter, warm milk, and remaining 1/4 cup of sugar to yeast mixture and mix with the paddle attachment at a low speed until the butter has melted. Then, mix in eggs until well combined. Add salt and 4 cups of flour and mix, scraping the sides of the bowl as necessary, until flour is incorporated. Beat at medium speed for 1 minute.

Switch to the dough hook and beat in remaining 2 cups of flour at medium speed until the dough pulls away from the side of the bowl, about 2 minutes. If necessary, add more flour, 1 Tbsp at a time. Beat 5 more minutes. The dough will be sticky.

Transfer the dough to a lightly oiled large bowl and turn to coat. Cover tightly with plastic wrap and allow it to rise in a warm, draft-free place until it has doubled, about 2 1/2 hours.

Punch down dough, then toll out on a lightly floured surface with a floured rolling pin into a 14-inch round, about 1.2 inch thick. Cut out as many rounds as possible with a floured 3-inch round cookie cutter. Place the cut dough onto a buttered baking sheet or use a silpat. Arrange the rounds 3-inches apart. Gather and re-roll scraps, then cut out more rounds.

Loosely cover the buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a fingerprint mark when gently poked, about 1 1/2 to 2 hours.

Pre-heat oven to 375 F with racks in upper and lower thirds.

Brush the buns with the egg wash and add any toppings you would like and bake, switching position of the sheets halfway through baking, until the tops are golden and the undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely.

*If you do not have a stand mixer, stir ingredients together in same sequence with a wooden spoon until a dough forms. Knead dough on a floured surface, incorporating just enough flour to keep dough from sticking, until smooth and elastic, about 7 to 8 minutes.

**Buns can be frozen, wrapped well, up to 1 month. This makes approximately 16 buns.

Source: Gourmet, June 2008

While everyone knows I’m a huge fan of chocolate, I was happy to find a baked good that used zucchini that didn’t involve chocolate. The freshness of the lemon really brings out the zucchini and makes you feel like you are eating something light and good for you! Plus, you can see the beautiful bits of yellow and green throughout the cookie. These cookies were so good, that we ate a good portion of them before I could even put the glaze on! Another great thing about these cookies is they are egg free. As a mom of a child with a minor egg allergy, it’s nice to find recipes for baked goods that don’t include them!

Zucchini Lemon Cookies

Ingredients

For the cookies

• 1 medium zucchini, shredded (about 2 cups)
• 1 1/2 cups white whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup raw cane sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon zest
• 2 Tbsp 1% milk

For the glaze

• 1/2 cup powdered sugar
• 2 Tbsp 1% milk
• 1/4 tsp lemon zest

Place the shredded zucchini in a colander lined with a kitchen cloth and let it sit for about 30 minutes. This will allow some of the moisture of the zucchini to drain.

Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a Silpat.

In a medium bowl, combine the flour, baking powder, and salt and whisk to combine.

In a large bowl or stand mixer, beat the butter for about a minute. Add the sugar and beat for 1 to 2 minutes, until light and fluffy. Add the vanilla, lemon zest, and milk and beat until combined. Add the flour mixture in batches and mix until combined. Fold in the zucchini.

Using a tablespoon, scoop balls of the cookie dough on to the baking sheet. Flatten the cookie slightly with your finger. Bake for 13 to 16 minutes, or until just barely golden brown. The cookies won’t appear done, but they’ll set as they cool.

For the glaze, which together the powdered sugar, milk, and lemon zest until combined. Using a knife or pastry brush, glaze the tops of the cooled cookies. Allow to set for 5 minutes.

As always with zucchini baked goods, keep these in the refrigerator!

Makes 24 cookies.

Nutritional Information per cookie: calories 110, fat 4g, protein 1g, carbohydrates 18g, dietary fiber 1g.

Adapted from Kiwi Mazagine

I recently offered to make dessert for a family gathering and wanted to try something new. I love trying out new desserts for large groups because it means that I don’t eat it all! I wanted something light and fresh and these cupcakes fit the bill. Summer and citrus go hand in hand. And, since I can’t be down at the Florida Keys, I can at least take a bit and pretend I am! While I love key lime pie, I’ve never made them with a cake before but I figured these would taste delicious and I wasn’t wrong. Even some folks that I figured would steer towards other desserts were tempted to grab these pretty little cupcakes and commented on how good they were. Best part? Yet again cream cheese haters were in love. Another point for Maeghan in the cream cheese battle. Moo ha ha!

While there are a couple of steps in preparing these cupcakes, make it easier on your self and break it up into two days. Go ahead and make your cupcakes, I opted to go for my tried and true Vanilla Bean cupcakes. Also, make your key lime curd and let it chill overnight. This will ensure that the curd is thick enough to pipe into your cupcakes. When you are ready to assemble, whip up the cream cheese frosting, pip the curd into your cupcakes and decorate!

Key Lime Cupcakes

Ingredients

For the Key Lime Curd

• 1/4 cup key lime juice (about 10 key limes)
• 1/2 Tbsp key lime zest
• 1 egg
• 2 Tbsp + 2 tsp sugar
• 1/4 cup butter, softened and cut into two pieces

For the Cream Cheese Frosting

• 6 oz cream cheese, softened
• 6 Tbsp butter, softened
• 12 oz powdered sugar
• 1/8 tsp salt
• 1 tsp vanilla extract

Key Lime Curd

Over a saucepan with simmering water, (double boiler) whisk the key lime juice, zest, egg, and sugar in a bowl. Add butter and whisk until thickened and smoother. About 160 F. Strain the  mixture through a fine mesh strainer into a clean bowl and cover with plastic wrap. You will want the plastic wrap to touch the curd so that a skin doesn’t form. Place the mixture into the refrigerator and allow to cool. It will pipe much easier if the mixture is chilled.

Cream Cheese Frosting

In a stand mixer with the paddle attachment, mix the cream cheese and butter until smooth. Add the vanilla and salt and mix until combined. Add the powdered sugar, one cup at a time, until smooth.

To assemble the cupcakes

Use an apple corer or knife to cut a hole in the center of the cupcake. ( A Bismark tip will not work in this case, since the curd is too thick) Do not go to the very bottom of the cupcake. Fill the hole with the chilled key lime filling using a spoon or pastry bag. In this case, you do not need to cover the hole with the left over cake. The frosting will cover the curd filling. Pipe frosting on the top of the cupcake and garnish with lime twists, sprinkles, zest.

Makes 12 to 14 cupcakes

Source: Adapted from She Makes She Bakes, Vanilla Bean Cupcakes from Annie’s Eats

When one of my friends was about to deliver her baby girl, a few of us got together and made some freezer meals for her. I decided to veer from my usual pasta dish and make some enchiladas instead. I wanted to send her something that she may not prepare for herself, was tasty and would satisfy her whole family, and would be filling and relatively good for them. What I wasn’t thinking of was the spice factor. So the story goes, they had these the day before she went into labor, so sending Mexican to an expectant mother can be helpful in other ways as well!

This meal encompasses all of my favorite things. It is very tasty, it is packed with fiber and protein with plenty of cheese to fool everyone. I also sneak some bell pepper in there for a serving of vegetables! It is inexpensive and easy to make and I can make a few batches at a time and throw some in the freezer. Score!

Healthy Beef and Bean Enchiladas

Ingredients

• 2 tsp olive oil
• 2 cups bell peppers, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 8 oz lean ground sirloin
• 1 15oz can black beans, drained and rinsed
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 1/2 tsp paprika
• pinch of cayenne pepper
• 1/2 tsp salt
• 12 6″ tortillas
• 16 oz salsa
• 1 cup Monterrey Jack cheese

In a large skillet, heat olive oil on medium heat. Add peppers and onion and saute for 5 minutes, until softened. Add garlic and stir for 30 seconds.

Add the ground beef, breaking it up with a large spoon, and cook for about 5 minutes, until no longer pink. Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.

Preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13 × 9” baking pan.

Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down. Once you have finished, evenly pour the remaining salsa over the tortillas and top with cheese.

Bake for 20 minutes. Allow the enchiladas to sit for 10 minutes before serving. Serve with sour cream, olives, or cilantro.

Serving size 2 enchiladas.

Calories: 368.8, Total Fat 17.3g, Cholesterol: 45.9mg, Sodium: 938.9mg, Total Carb: 41.2g, Fiber: 20.7g, Sugars: 2.6g, Protein 27.5g

Source: Can You Stay For Dinner?

There is nothing like finding a recipe you want to try, going out to the grocery store and buying all of the items you need and coming home to find that you don’t have the one item you ALWAYS have! That happened to me and it was a rainy day and I wasn’t about to go back out. Thanks to the powers of the internet, I learned that I could make my own substitute for Chili Powder. I make a lot of my own seasonings, but I had never thought to do this. This blend worked well and I had dinner prepped and ready to go in no time. Which meant my little one and I could snuggle in with some books instead of going back out there!

Chili Powder

Ingredients

• 1 teaspoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon oregano
• 2 teaspoons garlic powder

Combine all of the ingredients together and store in an airtight container.

Source: About.com

Every year growing up I had a Carvel Ice Cream cake for my birthday. The month of August was great because my brother had an ice cream cake two weeks after for his birthday too. When we moved from NY to SC that tradition died since there were no Carvels around and the grocery stores hadn’t started selling them.

When I went to college in Boston I found one of their football cakes in the store and immediately took that back to the dorm with me. You know the one I’m talking about, it’s covered with the Carvel crunchies on the outside and has them in the inside as well. I forced to eat the whole thing rather quickly since it wouldn’t fit in my mini-fridge freezer!

After using crushed chocolate wafers in another recipe and realizing these gems made up the wonderful crunchies I’ve been saying that I want to recreate my own cake for a while now and this year I have done it. Folks, I mean I really did it. This cake tastes so darn good. My husband, in-laws and I devoured it and decided that it was one of the best cakes I’ve made and it needs to go into the birthday cake rotation. My daughter proclaimed it, “The best cake EVER!” Everything is made from scratch so you definitely have the great taste with the ingredients alone, but the BEST part is it really tastes like a Carvel cake. Not one of those copycat recipes that kind of taste like the original. This did not last long in our house and I had to hurry to take a picture of it. The outside doesn’t look as pretty since I’m not used to writing on cakes and I don’t do flowers, but there is always the next birthday to perfect that!

If you’ve never had a Carvel Ice Cream cake, make this now and fall in love and if you have had a Carvel Ice Cream cake make it and love the fact that you now hold the secret!

I decided that since I was making a homemade cake I wanted everything to be made homemade. So, you’ll find everything from the ice cream, whipped cream topping, and Magic Shell are from scratch. If you don’t want to go that far, you can definitely use store bought ice cream, whipped topping, and Magic Shell.

Carvel Ice Cream Cake

Ingredients

• 1 qt Chocolate Ice Cream, softened
• 1 qt Vanilla Bean Ice Cream, softened
• 9 oz Chocolate Wafers
• 1 container (7.25 oz) Magic Shell (or this Magic Shell recipe!)
• Stabilized Whipped Cream – see below

Take a 9″ springform pan and place it in the freezer for 30 minutes.

In a food processor, pulse the chocolate wafers until they are coarse crumbs. You don’t want big chunks, but fine crumbs will form big chunks of crunchies which you don’t want. Add the Magic Shell topping to the chocolate wafer crumbs and mix well. This will become your crunchies!

Pour your softened chocolate ice cream into the springform pan until you reach the halfway point on the pan. Then, place your crunchies on top of the chocolate ice cream. You will want to spread them out in an even layer and keeping them an inch away from the outer edge. Place the pan in the freezer and allow to set for at least one hour.

Remove the pan from the freezer and pour in your softened vanilla ice cream, taking care to create an even layer on top. Freeze for several hours or overnight.

Remove the pan from the freezer and open the springform pan. Take a knife of a cake spatula and slide it alongside the underneath of the cake to remove the bottom layer. Take some of your whipping cream and spread evenly over the entire cake. Place the cake in the freezer and allow to set for 30 minutes.

Take the cake out of the freezer and decorate the cake with the remaining whipped cream. Taking care to smooth it out nicely and pipe and decorate how you wish. Place the cake in the freezer to set until ready to serve.

When you are ready to serve, remove the cake from the freezer and allow to thaw for 10 to 15 minutes before serving.

For the Whipped Cream

• 3 tsp unflavored gelatin
• 3 Tbsp cold water
• 3 cups heavy or whipping cream
• 9 Tbsp confectioners sugar
• 3 tsp vanilla extract

Put your mixing bowl and whipping attachment in the freezer and allow to cool.

Mix the cold water and gelatin in a small dish. Wait one minute and then heat the gelatin mixture in the microwave for 30 seconds to allow it to become liquid. You will use this to stabilize your whipped cream.

In the cold mixing bowl, beat the cream until peaks form. Start off slow and gradually increase the speed.

While the mixer is still on high speed, add the sugar. Next, add the heated gelatin. Finally, add the vanilla extract.

Source: Stabilized Whipped Cream from Baked Bree, Carvel Crunchies adapted from Our Best Bites

That’s right. You have read correctly. I’ve gone and made that tasty ice cream topping from scratch and now you can too! I haven’t had Magic Shell topping in ages, but when I needed it for another dessert I was making and you will soon see, I didn’t want to run out to the store simply to buy that one particular item. Plus, without even looking I knew there would probably be lots of ingredients I didn’t care to recognize! So, I hit the internet and found that making your own is very simple indeed. All you need is some coconut oil and chocolate. Granted, you may not have coconut oil in your pantry, but it comes in handy sometimes and is more useful than having a container of the store-bought Magic Shell!

As with anything, the higher quality chocolate you use, the better it will taste. If you want something really rich and decadent go for your favorite chocolate of choice, but if you want a simple treat using some semi-sweet morsels will work just fine! Word of caution, make sure whatever chocolate you are using does not contain alcohols. This will cause the chocolate to seize up.

Magic Shell Topping

Ingredients

• 8 oz chocolate
• 2 Tbsp coconut oil

Combine ingredients in a microwave safe bowl and heat for 20 second increments until melted. Stir and drizzle over ice cream.

To store in a container, in the refrigerator. When ready to use again, simply microwave and pour over ice cream.

Source: Our Best Bites, Vanilla Bean Ice Cream

When I first started dating my husband and was in charge of dinners I was always looking around for recipes. I call it my hunting and gathering period. I still have recipes that I gathered back then that I haven’t tried! This particular recipe I tried, we loved, and then it was shoved in a box with some index cards never to be seen again. Until I finally cleaned my recipes all out a few weeks ago! I’m not sure where this recipe came from. It appears that it was from a grocery store advertisement, but I can’t figure out which one.

Either way, it’s a nice change from the typical marinated chicken. It has familiar flavors, but the yogurt and lime add a fresh flavor. It has a much quicker marinade time, with only 10 minutes, which makes this a perfect last minute dinner option!

Southwestern Lime Chicken

Ingredients

• 1 medium lime
• 1 tsp garlic, minced
• 1 tsp ground cumin
• 1/8 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1/2 cup non-fat plain yogurt, liquid drained
• 1 lb boneless, skinless chicken breast, cut into thin filets

Zest or grate lime and measure 1/2 tsp lime zest. Squeeze lime and measure 2 Tbsp lime juice. In a shallow pie plate, mix lime peel and juice with garlic, cumin, red pepper flakes, oregano, yogurt, salt, and pepper. Mix well.

Flatten breasts to an even thickness and pat dry with a clean paper towel. With a large fork, poke each chicken breast 4 to 5 times. Add chicken to the yogurt mixture and coat all surfaces. Marinate for 10 minutes. I actually prefer to let it marinate for 30 minutes to get a stronger flavor.

Pre-heat grill or broiler. Place chicken on an oiled rack and grill or broil, 5 inches from the heat, for 4 to 5 minutes per side or until the  internal temperature reaches 165 F.

Source: Unknown

I am probably the opposite of most people, in that I gain weight in the summer, not the winter. I can avoid the heavy casseroles and baked goods, but give me a good barbecue with chips, salads, and meat slathered in sugar sauces and I’m a happy girl who can’t resist.

For me, pork can be somewhat boring unless it is fried or smothered in a sweet barbecue sauce, but that isn’t the healthiest option is it? So, I was happy when I found this very quick marinade that is light and has basically no carbs. This is also a favorite of my daughter’s and I’m happy serving it to her since it doesn’t need sweet condiments either!

Garlic and Soy Pork Chops

Ingredients

• 2 boneless center-cut pork loin chops, trimmed of all visible fat
• 1/2 Tbsp light soy sauce
• 1 tsp minced garlic
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Add all of the ingredients in a large plastic bag and refrigerate for at least 20 minutes and up to 2 hours.

Coat a grill rack or broiler pan rack with cooking spray. Pre-heat the grill or broiler.

Cook the pork chops 4 inches from the heat, turning once halfway through the cooking time, for about 10 to 12 minutes or until a thermometer reads 155F and the juices run clear.

Nutritional Information 105 calories, 2.9 total fat, 55mg cholesterol, 0.54g carbohydrates, 18.22g protein, 0 fiber, 169mg sodium

Source: The South Beach Diet Cookbook

Finding a moist, flavorful vanilla cake is actually harder than it seems. I’ve gone through quite a few and have a couple of favorites. What makes this one special is the addition of vanilla bean seeds. The vanilla taste is heightened and I always love seeing the little seeds inside! No longer will people pass by the vanilla cupcake and head for the chocolate. This vanilla bean cupcake is flavorful enough to compete and works well with any kind of frosting. For these, I used my simple Vanilla Buttercream.
Vanilla Bean Cupcakes

Ingredients

• 3 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 vanilla bean, split lengthwise
• 2 sticks unsalted butter, room temperature
• 2 cups sugar
• 5 large eggs, room temperature
• 1 1/4 cups buttermilk, room temperature
• 1 Tbsp vanilla extract

Pre-heat oven to 350 F. Line two cupcake pans with paper liners and set aside.

In a medium mixing bowl, combine flour, baking powder, and salt. Whisk the ingredients together and set aside.

Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Scrap the vanilla been seeds into the bowl of the mixer and discard the pod. Mix on medium-high for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and mix for 1 additional minute.

Add the sugar to the mixer bowl, 1/4 cup at a time, beating 1 minute after each addition. Mix eggs in one at a time until combined. Scrape down the sides of the bowl after each addition.

Combine the buttermilk and vanilla extract. With the mixer on low-speed, add the dry flour mixture  alternately with the buttermilk mixture. Beginning and ending with the dry ingredients and mixing until incorporated. Scrape the sides of the bowl and mix for an additional 15 seconds.

Pour the batter into the cupcake liners, filling each about 2/3 of the way full. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 to 10 minutes and transfer to a wire rack to cool completely.

You will have leftover batter, for about 5 more cupcakes.

Makes about 29 cupcakes.

Source: Annie’s Eats

Pizza dough was one of the first thing we started making from scratch in our kitchen. Newlyweds, armed with a stand-mixer and wanting to be homebodies, we decided we should make our own dough. We ate pizza so often and it is so inexpensive to make yourself, why not go the extra mile and make your own dough?

I love our tried and true dough recipe and it is what we usually make 9 times out of 10, but I wanted to try a dough using semolina flour to see if I could achieve that little bit of a crunch on the outside of the dough. Besides the extra grease, it was the only thing that set our pizza apart from pizzerias! Also, note that using the bread flour here will yield a slight chewiness that works well with the semolina flour.

This is a no-fuss dough recipe, that yields a nice crunch and flavor for a quick home-made meal. As with the other dough, you make up a bunch and toss them in the freezer so you’ll have them handy anytime.

Semolina Pizza Dough

Ingredients

• 3/4 cups warm water
• 2 1/4 tsp fast acting yeast (1 package)
• 1 tsp granulated sugar
• 1 1/3 cup bread flour
• 2/3 cup semolina flour
• 3/4 tsp salt
• 3 Tbsp olive oil

In a small bowl, combine warm water, yeast, and sugar. Let it rest for about 5 minutes. Below is what your yeast should look like. Frothy and bloomed.

In a medium bowl, combine the bread flour, semolina flour, and salt. Add in the olive oil and yeast and stir to combine.

On a floured surface, put dough out and knead for 2 to 3 minutes. Until it becomes smooth and elastic.

Take a large bowl and sprinkle a little bit of olive oil along the edges. Put the dough in the greased bowl and cover with a dampened kitchen towel. Let sit for 1 hour, until it has doubled in size.

If you want, you can tightly wrap the dough in plastic wrap and put it in the refrigerator for 1 day or freeze it for 3 months. Simply remove it and let it sit out on the counter to defrost an rise.

When you are ready, cook your dough with any pizza toppings you would like. This will make a nice 16″ round pizza and is best cooked at 425 F.

Source: The Country Cook

I’ve said it before, I’m always looking for different salads in the summer time that are perfect for grilling and aren’t too heavy. I actually like mayonnaise, but it is nice to offer something else and my husband isn’t a fan of it. So, I’m always trying to broaden what I can bring to the table come summer!

This potato salad, although it doesn’t have mayonnaise in it, has recognizable flavors in it that will please most guests. The best part is, unlike a lot of potato salads, it doesn’t take all day to make. Whether you decided last minute to make this at home or were invited to an impromptu gathering, this will work perfectly!

Dijon Potato Salad

Ingredients

• 1 1/2 lb red new potatoes, scrubbed and halved (quartered if large)
• 1 Tbsp white-wine vinegar
• 1 Tbsp Dijon mustard
• coarse salt and ground pepper
• 2 Tbsp olive oil
• 1/2 cup fresh parsley, chopped

Fill a saucepan with one inch of water and place a steamer basket inside. Bring to a gentle boil and add potatoes. Cover and cook until tender, about 15 to 20 minutes, tossing occasionally.

In a serving bowl, combine the vinegar and Dijon. Season to taste with salt and pepper. Add the hot, cooked potatoes and toss. Let cool, but toss occasionally.

Once the potatoes have cooled, add the oil and parsley. Season with more salt and pepper and toss.

Serves 4

Nutritional Info: 187 cal; 7.1g fat;3.4 g protein;28.6 carb; 3.1g fiber

Source: Everyday Food January/February 2009

While my husband could eat spaghetti and meat sauce several times a week, during the summer I like something a little lighter. This proves to be a little difficult sometimes because my husband isn’t a fan of scampi or anything with an overpowering lemon flavor. I took a chance by making this dish, but after looking at the ingredients I thought it might just work.

This not only worked, it was amazing. I enjoy pasta, but I’m never one to clear my plate. I went back for seconds and my husband gobbled his down quickly as well. It is always a good sign when you have finished most of your meal before you say, “This is good.” The best part is it is so quick to make. I prep everything first and then just add in the ingredients when needed. You’ll have dinner on the table in the time it takes to boil pasta!

While the meal isn’t overpowering with lemon anyways, which you could change if you really like lemon, the flavors will become muted once it has a chance to rest in the pasta.

Browned Butter Lemon Spaghetti

Ingredients

• 1/4 cup unsalted butter
• 2 Tbsp extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 tsp lemon zest
• 2 Tbsp seasoned bread crumbs
• 2 Tbsp lemon juice
• 8 oz spaghetti, uncooked
• salt and freshly ground pepper to taste
• 2 oz fresh, finely grated Romano cheese
• 8 basil leaves, chopped

Cook pasta according to directions.

Brown butter in a small sauce pan and set aside. Heat olive oil in a small pan over medium heat. Add garlic and lemon zest and saute until lightly golden. Add breadcrumbs and toast until golden brown, stirring constantly. Remove from heat. Pour the breadcrumb mixture into the browned butter and add the lemon juice. Whisk the mixture until well combined.

Once pasta has cooked, drain and return to the pot. Pour the browned butter mixture over the pasta and toss. Season with salt and pepper to taste. Add Romano cheese and basil and toss to evenly coat.

Source: Adapted from Cooking Classy

Even with only two plants, I have a lot of zucchini around. I’ve been busy baking and cooking, but I want to be able to enjoy some this winter, when good vegetables are hard to come by. So, I’m freezing it and you should too! It’s so easy.

When it comes to zucchini, the bigger they are the more seeds they will have and they wont be as good for side dishes. You can scoop the seeds out after slicing and that help. Or, if the zucchini is 6″ or larger, shred like below and use for baking. No worries about seeds!

First, I wash my zucchini and dry them off. Cut off each end of the zucchini, but leave the skin on. Then, I take out my trusty food processor and use the coarse grater plate. Shred all of your zucchini. Then, I take a bunch of freezer bags and place 2 cups of shredded zucchini into each bag. All of my recipes call for 2 cups so now I can simply remove a bag from the freezer and be ready to go. Lastly, label and date your bag.

When you are ready to use your frozen zucchini, simply thaw it out on a plate and use as directed. Make sure to use any liquid inside the bag as well.

If you want to freeze slices or spears, simply cut them and toss them in a bag. If you want to freeze an entire zucchini you can poke some holes in it with a fork and freeze.

The wonderful thing about summer is the freshness of available food. Farmer’s markets are open, everyone is outside cooking and eating. It’s kind of a return to nature after a long winter.

These wonderful little morsels are the definition of freshness. Every ingredient is fresh and has a vibrant taste. The are simple and quick to make, delicious yet light, and easy on the figure! How much better can you get? They make wonderful little appetizers or you can have them as a tasty lunch as I do!

Grilled Zucchini Rolls with Herbs and Cheese

Ingredients

• 3 zucchini, sliced lengthwise into 1/4 inch slices
• 1 Tbsp olive oil
• 1/8 tsp salt
• pinch of freshly ground black pepper
• 1 1/2 oz reduced-fat soft goat’s cheese
• 1 Tbsp parsley, freshly minced
• 1/2 tsp lemon juice
• 2 cups baby spinach leaves
• 1/3 cup basil leaves

Discard the outermost slices of zucchini. Brush the remaining slices with olive oil on both sides. Season with salt and pepper. Cook, on a pre-heated grilled, for about 4 minutes on each side, or until tender.

In a small bowl, combine the goat cheese, parsley, and lemon juice with a fork.

Place 1/2 tsp of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small basil leaf. Roll up and place the seam side down.

Makes 4 servings.

Source: Ellie Krieger

I used the last batch of rhubarb up and I saved the best recipe for last folks. This makes such a delicious meal. It definitely feels like comfort food as it warms your belly, but it looks incredible. It really reminds me of roasted apples in the fall over chicken. If you haven’t tried baking rhubarb with a savory dish, you are missing out!

Baked Chicken and Rhubarb

Ingredients

• 2 cups chopped rhubarb, 1/4″ pieces
• 1/3 cup sugar
• 1 1/2 Tbsp cornstarch
• 1 1/2 cups water
• 2 tsp lemon juice
• 3 lbs chicken breasts, thighs, or whole chicken
• 1/4 cup butter, melted
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Combine the rhubarb, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring frequently, until the mixture boils. Simmer, stirring frequently, until thickened, about 2 minutes. Add lemon juice and set aside to cool.

Pre-heat oven to 375 F.

Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Cook chicken for 30 minutes. Spoon rhubarb sauce over chicken. Then sprinkle cinnamon and nutmeg on top of chicken. Return chicken to the oven and cook for an additional 20 minutes.

Spoon sauce over chicken and serve.

Source: Rhubarb Compendium, as seen on Food.com

I’ll admit it, I’ve never baked with zucchini before. Really, besides grilling it and sauteing, I haven’t done anything else with it. I was excited to plant it this year because I wanted those zucchini blossoms, but I was tired of hearing how good zucchini baked goods were without ever tasting them myself! This summer, this will change.

Of course, my first treat on the agenda was cookies. I skipped right over the obvious bread! These were delicious! Even my husband, who hates zucchini, loved them! I didn’t even trick him, he knew what was inside.

These are not healthy, there are 2 sticks of butter, but it’s a great way to get some vegetables in to someone who wouldn’t eat them otherwise. There were quite a few comments on the original recipe. Some stating that the cookie dough was runny and the cookie was bland. None of that here. I did add more chocolate chips than the original recipe called for. If you are going to have them in there, I need to see them! I also love seeing the little bits of green in there. Makes for such a pretty cookie.

Alright everyone, go eat your veggies!

Zucchini Chocolate Chip Cookies

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 sticks butter, softened
• 1/2 cup light brown sugar
• 1/4 cup granulated white sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups shredded unpeeled zucchini, about 2 medium zucchini
• 1 cup old-fashioned oats
• 1 cup semisweet chocolate chips

Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper, Silpat, or spray with cooking spray.

In a medium bowl, whisk together the flour and baking soda.

In a large mixing bowl or stand mixer, combine the butter and sugars until smooth. Add the eggs and vanilla extract and stir until well combined. Then, add the zucchini and mix until well combined.

While stirring, slowly add the flour mixture. Stir until a stiff dough forms. Stir in the oats and chocolate chips.

Drop by rounded spoonful, about 2 tablespoons, on to the prepared baking sheet, about 2 inches apart. Bake for about 15 minutes or until golden brown. Remove the cookies from the pan and then allow them to cool on a wire rack.

Makes about 38 cookies. Store in the refrigerator for up to one week.

Source: Adapted from RightAtHome

This is my favorite time of summer. When the garden has started producing vegetables and the great weather allows me to grill them. Grilling vegetables is my favorite way to eat them. Alone, with no seasoning is great, but sometimes I need a little something else. We picked a bunch of zucchini from our garden over the weekend and I couldn’t wait to throw some on the grill using this recipe. I’ve been using this recipe for years now. First, starting with store-bought Italian dressing as the recipe suggests and now making my own. Really though, it’s great either way so grab some veggies and get to grilling!

Zesty Grilled Veggies

Ingredients

• 2 medium zucchini, cut diagonally into 1/2″ thick slices
• 1 each red and yellow pepper, cut into 1/2″ strips
• 1/8 cup Italian Dressing
• 1/8 cup grated Parmesan cheese

Pre-heat grill to medium heat. Grill vegetables for 10 minutes or until crisp-tender, turning occasionally.

Place cooked vegetables in a large bowl and add dressing, toss to coat. Sprinkle with cheese and serve.

Makes 4 servings.

Source: Adapted from Kraftfoods

Kalbi Beef, or sometimes referred to as Galbi, is another Korean dish that is similar to Bulgogi. The benefits of this marinade is that it uses common pantry items. I have used this recipe and some of my own variations for a long time. It is really tasty and quick and it has a different taste than most marinated beef that you’ll find at your summer barbecues so if you make this you are sure to please your crowd with something tasty and new!

Kalbi Beef

Ingredients

• 1 lb short ribs or flank steak
• 1/2 medium onion, finely chopped
• 3 large green onions
• 1/2 cup reduced sodium soy sauce
• 1/4 cup brown sugar
• 1 Tbsp sesame oil
• 3 cloves garlic, minced

If using flank steak, thinly slice it and set it aside.

Whisk all of the ingredients together and pour into a Ziploc bag. Add meat, seal bag, and move the marinade around to fully penetrate the meat. Let the meat marinade for up to 24 hours.

Grill meat and serve with rice or wrap in Boston or Bib lettuce.

Source: Pink Bites

Mexican rice seems to always be an after thought. A simple side dish that is used to scoop up the last delicious bites of gooey cheese and sauce from the main dish. After trying this rice, I promise it will become a staple side dish, whether you’re making Mexican or not. I’ve tried a few recipes over the years and I’ve never found anything that I liked. Most used tomato sauce and were soggy. Nobody wants soggy rice. This rice is nice and fluffy and has a mild tomato taste. I opted to use all of the flavorings suggested and next time we decided that we’ll use 1/2 teaspoon of chili powder to up the heat. I’m not a fan of heat, but I think it could use more. You can find the Caldo de Tomate in the Mexican aisle at your grocery store. It’s a bouillon cube or packet and typically found in a box.

Authentic Mexican Rice

Ingredients

• 1 Tbsp extra virgin olive oil or vegetable oil
• 1 cup uncooked long grain white rice
• 2 cups warm water
• 1 1/2 tsp Caldo de Tomate

Optional ingredients:
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder

Directions:
In a mixing bowl whisk together water, Caldo de Tomate, optional onion powder, garlic powder, black pepper and chili powder, set aside. Drizzle oil into a non-stick saucepan and heat over medium high heat.  Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden. Add water mixture to rice then stir and cover pan with lid.  Reduce heat to low and allow rice to simmer for 20 to 25 minutes until water has been absorbed (you’ll notice water bubbles stop coming to the surface). Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.

Makes about 4 servings.

Recipe Source: Cooking Classy

It’s raspberry season and what better way to start the day than with this fresh, sweet muffin? During the summer months it can be difficult choosing a cool house or tasty baked treats, but sometimes you have to sacrifice to take advantage of the wonderful berry season!

I was at a local craft market and a gentleman was there selling some produce. He said he and his grandson had been out that morning picking blueberries and raspberries. I grabbed some raspberries and knew just what to make. I sent my husband off with a great snack for work and my daughter and I enjoyed some at home. You know you’ve done good when a two-year old is quiet and can only mumble, “Mmmm” out!

The lemon really brings out the freshness of the raspberries. Each bite is filled with flavor, some of the raspberries staying tart and some sweetening just a bit. If you can’t find the whole-wheat pastry flour, all-purpose flour can be used in its place.

Lemon Raspberry Muffins

Ingredients

• 1 lemon
• 1/2 cup sugar
• 1 cup nonfat buttermilk
• 1/3 cup canola oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup white whole-wheat pastry flour
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cup fresh or frozen (not thawed) raspberries

Pre-heat oven to 400 F.

Coat 12 large muffin cups with cooking spray or line with paper liners.

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg, and vanilla and pulse until blended.

Combine the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries.

Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, about 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out on to a wire rack. Serve warm.

Wrap each in plastic and freeze in a freezer bag for up to 1 month. To re-heat, remove plastic, wrap muffin in a paper towel and microwave for 30 to 60 seconds.

Serves 12

Calories 185; Carbohydrates 27g; Fat 7g; Protein 4g; Dietary Fiber 2g

Source: EatingWell

Everyone has their little indulgences. Something that may not have set out in the store to buy, but once they pass it they have to pick it up and buy it. Orange slices are my husbands. If I feel like being a little nice I’ll grab a bag for him and he usually gets some in his stocking from Santa each year. Since his birthday was last week I decided a home-made batch was in order.

These are delicious and so much better than anything you can buy in the store. The orange just bursts in your mouth the minute you sink your teeth into these gumdrops. Candy making can make even the best cook a little gun-shy, but these are very simple provided you have a good candy thermometer. Your biggest risk of trouble is not removing your corn syrup mixture from the heat the second it gets to soft crack. Everything else is easy! Once you get the hang of these you can really make any flavor you’d like. Use mint extract and some green food coloring. Raspberry extract and some red food coloring. Have fun and enjoy!

Orange Gumdrops

Ingredients

• 1 tsp plus 1 Tbsp butter, softened, divided
• 1 cup sugar
• 1 cup light corn syrup
• 3/4 cup water
• 1 package (1-3/4 ounces) powdered fruit pectin
• 1/2 tsp baking soda
• 1 1/2 tsp orange extract
• 1 tsp grated orange peel
• 4 drops yellow food coloring
• 1 drop red food coloring
• Additional sugar, optional

Line the bottom and sides of a 9″ by 5″ loaf pan with foil. Grease the foil with 1 teaspoon of butter and set aside.

Grease the bottom and sides of a large heavy saucepan with the remaining butter. Add the sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally.

Meanwhile, in another large saucepan, combine the water, pectin, and baking soda. The mixture will foam slightly. Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat and set aside.

When the corn syrup mixture reaches 280° (soft-crack stage), remove from heat. Return pectin mixture to medium-high heat and cook until the mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into the pectin mixture, stirring constantly. Cook and stir for 1 minute.

Remove from the heat. Stir in the extract, peel, and food coloring. Pour into the prepared pan. Let stand until firm, about 2 hours. Cut into squares. Roll in additional sugar if desired.

Makes about 6 dozen cubes.

Source: The Olive Bar, originally from Taste of Home

Some of the best recipes come from throwing a few ingredients together in the kitchen. How many times have you enjoyed something that has been passed down through the family and you don’t even need to look at the recipe at all? Once you’ve had this, these will become an easy summertime staple in your household as well.

The recipe has been going through my cooking board like wildfire and for good reason. It is quick, simple, and very tasty. The recipe is basically 1:1 and calls for ingredients that most have in their pantry. I loved how juicy the chicken stayed and the use of grilled pineapple. I don’t think I’ve ever made a grilled chicken sandwich. If I grill chicken is goes alongside some veggies, buns or beef and pork for some reason, but not anymore! My husband has told me to put this in a regular rotation for the rest of the summer. The chicken is great simply topped with the cheese and pineapple, but I really enjoyed a small amount of mayonnaise on the bun as well.

Serves 2

Hawaiian Chicken Sandwiches

Ingredients

• 1 large boneless, skinless chicken breast
• 1 small can of pineapple rings, 4 slices
• 1 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1 Tbsp Dijon mustard
• 2 hamburger buns or Kaiser rolls
• 2 slices of provolone cheese

Pound out the chicken breast and cut into two pieces.  Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard. Marinate the chicken for 4 hours or overnight in the juice mixture. I preferred the overnight marinade best. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese to the chicken when there is 3 minutes remaining. While the chicken is grilling, add the pineapple rings halfway through, turning once. Serve on the buns with two pineapple rings each.

Source: So Tasty, So Yummy

Over the years I’ve seen many chefs use zucchini blossoms and it has sparked my interest. The problem is, they are somewhat difficult to find. You aren’t going to find any in most chain grocery stores and there is usually a limited window when you can find them in specialty stores and farmer’s markets. So this year, I finally planted some zucchini. I’ve never grown zucchini and I prayed they would take. I planted two plants and they are huge after only a month. There are so many blossoms every morning and the fruit that is being produced will keep me busy the next few weeks. After reading what I needed to do with the blossoms and making sure I didn’t hurt future production I went to town picking the flowers. I was so excited to finally get them stuffed with cheese and fried!

So, if you grow your own, what you need to do is pick the flowers from the very thin stalks, those are the males and wont produce fruit. Pick them early in the morning when they are fully opened. Rinse them off and blot with a paper towel and you are ready to get in the kitchen! Remove the stamen carefully, without tearing the flower.

These make delightful bites. There is just something that screams fresh when you have good cheese, a delicate and edible flower, and a light batter. It honestly took my husband a few bites to forget he was eating a flower. My two-year old daughter thought it was exciting to be cooking with flowers. We had them one afternoon sitting around our kitchen, but if the timing is right these will definitely impress your guests! I think next on the zucchini blossom agenda is to try baking them. I made a few blossoms filled with goat cheese, some with mozzarella, and then some with a mozzarella and basil blend and all were delicious!

Fried Zucchini Blossoms

Ingredients

• 1 cup cake flour
• 1 tablespoon baking powder
• Kosher salt
• 1/2 cup club soda
• 1/2 cup goat cheese or mozzarella
• 4 zucchini blossoms
• oil for frying (Peanut is recommended, but we used Canola)
• 1/2 Tbsp basil or any fresh or dried herbs that you like

Heat the oil to 375 degrees F.

Whisk together the cake flour, baking powder, pinch salt, and club soda.

Spoon the goat cheese, and any herbs you added, into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese.

Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden. Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately.

Source: adapted from Anne Burrell

A classic Chocolate Ice Cream

A twist on a classic, Strawberry Ice Cream with Brown Sugar

An in season treat, Raspberry Chip Ice Cream

My go-to ice cream flavor, Mint Chocolate Chip

My new favorite home-made flavor, S’more Ice Cream

Or some of these other great frozen treats!

I’m on a S’mores kick, if you couldn’t tell. For me it just screams of summer. Ice cream screams summer too and since July is National Ice Cream month, I figured I’d share one of the most delicious ice cream recipes I’ve ever made. Sunday, July 15th, is National Ice Cream day so you have time to make this and give thanks on this special day that means so much to me

There are shortcuts you can make with this recipe, using lesser quality chocolates or not doing the mix of 60% and 70%, but I strongly suggest using the chocolates listed if you can. If you can’t find them, they are essentially bittersweet chocolate. It will yield a deeper, richer flavor. If you can’t, it will still taste good, I promise! Obviously, the more home-made ingredients you use the better it will taste as well, but if you aren’t up for it go ahead for the store-bought. Don’t deny yourself this decadent treat!

While I haven’t met an ice cream flavor I didn’t love and anytime I order out I always get Mint Chocolate Chip, this is my at-home favorite recipe. Even my husband, who loves ice cream but doesn’t like a lot of “stuff” in his ice cream loves this.

S’more Ice Cream

Ingredients

• 1 qt half and half (or 2 cups heavy cream and 2 cups whole milk)
• 4 oz unsweetened good cocoa powder, about 1 cup
• 1 vanilla bean ( or 1 tsp vanilla extract)
• 2 oz 70% chocolate, chopped finely
• 4 oz 60% chocolate, chopped finely
• 8 egg yolks
• 6 oz sugar, about 1 cup

To add into ice cream after churning:

• 1 cup graham crackers, chopped
• 4 oz milk chocolate, chopped
• 1 cup small marshmallows

Add the cocoa powder to a large, heavy sauce pot that is at least 3 quarts. Slowly add in enough half and half to make a paste. It will be clumpy and a bit difficult to mix altogether at first, but be patient, it will get there. Slowly, pour the rest of the half and half in and mix well with a whisk.

Slice the vanilla bean lengthwise and scraps the seeds out. Add the seeds and the bean to the chocolate mixture. Heat over medium-high heat until the mixture is scalding.

Take the pot off of the heat and remove the vanilla bean. Stir in the 60% and 70% chocolate. Stir until it is completely mixed. Make sure you mix well, otherwise your chocolate will be gritty. Set aside.

Whip the egg yolks and sugar until light and fluffy. While whipping fast, or on high-speed, slowly pour in the chocolate mixture, tempering the eggs.

Return the mixture back to your pot and heat on low-medium heat, stirring constantly. The mixture will thicken and should coat the back of a spoon. This takes about 5 minutes. Do not cook over 8 minutes and do not cook on a higher heat or you eggs will cook!

Pour the batter into a bowl and cover. Allow to cool in the refrigerator overnight.

The mixture should be very thick once cooled, almost like a custard. Process in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, melt the marshmallows in the microwave for about 15 seconds. This is the easiest and least messy way to melt them!

When the ice cream is finished churning, pour half of it into a large bowl that you plan on storing your ice cream. Add half of the graham crackers, milk chocolate, and marshmallow and fold into the ice cream. Pour the rest of the ice cream into the large container and pour the rest of the graham cracker, milk chocolate, and marshmallow in. Fold these extras in as before.

Let the ice cream freeze for a few hours before enjoying.

Source: adapted from Chasing Delicious

Once strawberries are in season here in Maine I quickly go and grab some rhubarb to accompany it. If you read this blog often, you know it’s a favorite combination in our house! Why stick with the traditional Strawberry Rhubarb pie when you can have some fun and mix things up a little bit? We’re big fans of pizza and calzone in this household so when I had the chance to incorporate two of our favorite fruits I was really excited. I decided to make this for dinner, who says there are rules to what you should eat in the evening? You can serve this as a meal or a dessert, it really works both ways!

When I started working with this recipe I noticed a few things that needed tweaking. Anyone who has cooked with rhubarb knows it needs a little while to break down. Otherwise, you get a chewy, stringy bite. That’s not very pleasant. So, I adjusted the cooking time on that and added some cornstarch so the calzone wouldn’t be a leaking mess. I also tweaked some of the measurements and I am glad I did. I experimented, with one calzone as written and another that I tweaked, and the second was much better. It had a thicker, richer filling and the dough ratio was better suited. So, if you are looking for a fun way to switch up your usual strawberry rhubarb, go no further!

Strawberry Rhubarb Calzone

Ingredients

For the Filling:

• 12 oz fresh rhubarb, sliced into 1-inch pieces
• 8 oz fresh strawberries, thinly sliced
• 3 oz white sugar
• 1/4 vanilla bean, split and scraped
• 1 1/2 tsp unsalted butter
• 2 Tbsp cornstarch

For the Dough:

• 1 Tbsp all-purpose flour
• 2 prepared pizza dough rounds, about 8 ounces each
• 1 oz crystal sugar or sanding sugar
• 1 tsp anise seed
• 1 egg, beaten with splash water

Source: Adapted from Foodnetwork.com

Quick, healthy breakfasts are a must for everyone. I’ve been making these for years and they have gotten me through rushing off to work, rocking my infant daughter, and now they are perfect when we are rushing out the door to go to a playgroup! Don’t grab for one of those pastries or drink your breakfast, grab a great portable egg muffin and get a nice dose of protein and vegetables instead!

There are so many variations you can come up with. These are the most basic that I like, but you can change up your cheese, vegetables, herbs or spices, and add meats.

These muffins can be frozen or refrigerated for one week. I usually make them Monday morning and then have my breakfast all set for the rest of the week. Just toss them in the microwave for a minute, making sure not to overcook them or they will get rubbery.

The recipe below makes 12 regular sized muffins.

Egg Breakfast Muffins

Ingredients

• 10 large eggs
• 1/2 cup mozzarella cheese
• 1/2 scant cup diced green and red peppers
• salt and pepper to taste

Pre-heat oven to 375 F.

Spray muffin pan with cooking spray.

In a medium size bowl mix all ingredients together. Pour egg mixture into muffin tins, about 3/4 full.

Bake for about 25 minutes, or until a light golden-brown. Remove from tins and allow to rest for 30 minutes before refrigerating.

Source: The Way to His Heart

Grilled chicken can get tiring after a while. Especially mid-Summer when you think you’ve tried everything already. Especially anything that is already in your pantry. Well, here is another marinade to add to your grilled poultry arsenal. The balsamic creates a nice caramelization on the chicken, but the inside is oh so moist. This chicken is simple enough and appealing to all palates that you can serve it with french fries for the kids or serve it with a nice salad and some wild rice and have an elegant meal.

The original recipe has you add the herbs at the end, but I like the ease and added flavor of letting it sit longer. Also, if you want to go ahead and make this marinade in the morning before work, it wont be overpowering, so go ahead and make life easier!

Herbed Balsamic Grilled Chicken

Ingredients

• 3 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 1 1/2 tablespoons olive oil
• 1 teaspoon herbes de Provence
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper

In a small bowl, whisk together the balsamic vinegar, olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Place chicken in a resealable bag and pour marinade on top. Refrigerate for at least two hours, turning the bag occasionally.

Preheat a grill pan to medium-high heat and add chicken.

Sprinkle with herbes de Provence, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Grill until chicken is cooked through, about 6 minutes per side.

Source: Cook Like A Champion, adapted from Adapted from Bon Apétit, June 2009

My husband and I have been on a gelato kick lately. We love going to downtown Portland to our favorite place and indulging. It’s tasty and just a teensy bit better for you than ice cream. Since we’d probably eat ice cream anyways, this is a win-win! This really ups the ante since frankly, I would have never thought of making rhubarb ice cream. Granted, I’ll give it a try now, but I love that my first go at making gelato was something a little out of the ordinary and we really enjoyed it. I also loved adding mascarpone to thicken it, rather than cream. Who doesn’t love adding a little mascarpone to anything? Yum!

A tip about making gelato at home. It’s best when eaten the day it is made. Remove it from the freezer and let it sit for about 15 minutes before serving. It doesn’t have the staying power as ice cream does, so only intend on freezing it for 2 weeks. The major difference, to those that aren’t familiar with gelato, is that you use a higher milk to cream ratio. Gelato is also much denser than ice cream and the flavors tend to be more intense.

Rhubarb Gelato

Ingredients

• 2 1/2 cups 2% or whole milk
• 2″ piece whole vanilla bean, split in half lengthwise
• 1/3 cup sugar
• 2 Tbsp cornstarch
• 1/4 cup mascarpone
• 1 recipe of Rhubarb Compote

Place 2 cups of milk and the vanilla bean into a medium, heavy-bottom saucepan and bring to boiling point. Remove from heat.

Meanwhile, in a separate bowl, whisk the remaining 1/2 cup of milk, sugar, and cornstarch until well combined. Add the cornstarch mixture to the hot milk and return saucepan to heat. As soon as the mixture reaches boiling point, reduce heat and simmer for 5 to 6 minutes, stirring constantly, until the mixture slightly thickens.

Remove vanilla bean from custard, scrape seeds from the bean and add to the custard. Transfer to a bowl to cool to room temperature. Once cooled, cover and refrigerate until well chilled, about 2 hours in the refrigerator or 45 minutes in the freezer.

When the gelato is well chilled, whisk in the mascarpone until well blended. Pour the custard into the ice-cream maker and freeze according to the instructions of your ice-cream machine. When the gelato is firm, pour the rhubarb compote in the bowl of the ice cream maker and churn until the compote is well incorporated, about 1 minute. Transfer to a container and freeze until ready to serve.

Makes two pints.

Source: Food & Style

Rhubarb compote is more commonly thought of as a means to and end. Which in my case, it will be as you’ll see tomorrow what new goody I’ve made. Rhubarb compote is also great as is, served over ice cream, pavlova, cake, trifle, shortcake, pancakes or waffles, or even served in a Bellini or smoothies.

Rhubarb Compote

Ingredients

• 1 lb rhubarb stalks, cut into 1/4″ slices, about 2 cups
• 3/4 cup sugar
• 1 Tbsp water

Place the water, rhubarb, and sugar in a medium saucepan and heat over medium-high heat. Stir until sugar dissolves. Reduce heat to medium and simmer for 5 to 6 minutes until the rhubarb releases its juice and the slices break apart. Stir from time to time to ensure even cooking. Remove from heat and transfer to a bowl to cool to room temperature.

Refrigerate for up to one week. Makes 1 1/4 cup compote.

Source: Food and Style

The Fourth of July weekend is always pretty eventful in our house. My husband’s birthday is on the 2nd and then of course you have to add all of the fun of BBQ’s and fireworks! Since I make my husband’s favorite cake for his birthday I usually try to do something a little different for dessert for the 4th of July. I love the way this Stained Glass Jello looks and why not make them into some festive shapes? It still look great though even if you don’t.

Star Spangled Jello

Ingredients

• 4 boxes, 3-ounces each, Jello in different colors (I used Strawberry and Blue Berry)
• 14-oz can sweetened condensed milk
• 2 envelopes unflavored gelatin
• Water

For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6″ square and chill at least 3 hours, or overnight.

After chilling the flavors, cut them into small blocks. I actually cut some squares, triangles, etc. to make it more interesting. Carefully mix the blocks in a 9×13-inch pan.

In a separate bowl, sprinkle the 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.

Cut into blocks or shapes and serve.

Source: As seen on Brown Eyed Baker, originally from Just Jenn recipes

I was introduced to rhubarb by my husband who loves all things strawberry/rhubarb. I wanted to venture out and find other ways to utilize this great fruit and have amassed a lot of recipes over this winter. My daughter and I hit the farmer’s market this past weekend and grabbed a lot of rhubarb! Besides making the favorites, strawberry pie and strawberry rhubarb jam, we have our whole week planned out for some fun baking and experimenting.

Our first try was this salad. It was a beautiful day out and something light and summery was just what the doctor ordered. Granted the rhubarb is roasted with some honey, I wouldn’t have thought to pair it with a salad. The flavors in the salad were bold, yet the salad was light and fresh. It really was a perfect combination. If you are looking for something new to serve with your typical summer fare or just want to perk up your usual lunch time salad, this is your answer!

Rhubarb Salad with Goat Cheese

Ingredients

• 3/4 pound rhubarb, cut into 3/4-inch pieces
• 1/4 cup honey
• 1/2 cup walnut halves
• 2 Tbsp olive oil
• 2 Tbsp balsamic vinegar (preferably white)
• coarse salt and ground pepper
• 4 bunches arugula (about 1 pound total), tough ends removed
• 1 fennel bulb, cored and thinly sliced crosswise
• 1/2 cup fresh goat cheese, crumbled

Preheat oven to 450 F with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.

In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.

Serves 4

Source: Everyday Food, May 2009

Back home, in Murrells Inlet, South Carolina we have a Japanese Steakhouse that is awesome. The food is by far the best I’ve had at any Japanese Steakhouse and they have an early bird special that can’t be beat. What I didn’t realize about this place, until I moved, was that it had the BEST mayo sauce for the shrimp and fried rice. Other places have a mayo sauce that is bland or they put ginger in it. Blech. I wanted that mayo sauce and I wanted it bad.

I happened upon a website and totally realized, “Wait! I can try to make it myself!” I have no idea why I didn’t think I could do this before. There had to be a recipe out there that I could start from. So, I started with this recipe and pretty much hit the nail on the head. Granted, I’ll have to fly back home to do a taste test, but it comes close enough to satisfy my urgings. I know myself, and a lot of my friends, are going to be very happy when they find out they can make up their own batch now too!

Japanese Steakhouse Mayo Sauce

Ingredients

Replicating my husband’s favorite lunch from Chipolte is definitely a sure way to his heart! I have to admit, I love their food as well and searched to find a way to make it at home. I’m a big fan of letting something slow cook and having a tasty, easy meal at the end of the day. Pair this with Cilantro Lime Rice and you wont want to wait in line anymore!

I decided to try using a pressure cooker for the first time with this recipe. I’ve always been scared of them for some reason. I think it is because I’ve seen too many novices get hung up on them on Iron Chef! If they can’t do it, how am I supposed to? I borrowed my mother-in-law’s and took a deep breath and hit start. All pressure cookers vary, so if you have a pressure cooker that only has one setting, I would check the meat after 1 hour. This is what I did and it was ready to go. The recipe below calls for 2 hours, on a low setting.

Barbacoa Beef

Ingredients

• 3 lbs beef eye round or bottom round roast, all fat trimmed
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juiced
• 2-4 chipotles in adobo sauce (to taste)
• 1 Tbsp ground cumin
• 1 Tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves
• 1 tsp oil
• 1 cup water

Place garlic, onion, lime juice, cumin, oregano, chipotles, and ground clove in a blender.

Cut meat into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices (what you blended), water, and bay leaves and simmer low two hours in a pressure cooker. If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on a low flame and add more water from time to time to make sure it doesn’t dry out.

Once cooked and the meat is tender, remove the meat and place in a dish. Shred the meat with two forks and reserve the liquid for later. Discard the bay leaf. Return the shredded meat to the pot, adjust salt and cumin if needed, and add some of the reserved liquid back. Simmer, uncovered, for about 10 minutes to let the flavors penetrate.

Source: Skinnytaste

Cooking a side dish for my husband is pretty easy. Pasta or rice and he’s a happy guy. I’m alright with both, but as we all know, having the same thing over and over can get old. Last week I decided to make my husband’s favorite meal from Chipolte. He loves that place and I really enjoy the food as well. Since I was making the beef I wanted to go all of the way and make the rice that they serve as well. I never get it when we’re eating out since I try to limit my carbs as much as possible, but I may have a difficult time saying, “No” after trying it out at home.

The cilantro and lime give the rice a nice sweetness. It adds a simple flavor that makes boring white rice into something you want to gobble down. I wont be saving this rice only for when I make something such as tacos, etc. With a simple ingredient list, this has earned its way into a regular rotation!

Cilantro Lime Rice

Ingredients

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Source: Skinnytaste

Looking for something different to bring to a barbeque or picnic this weekend? Or, maybe you just want something to make to gobble up yourself? Here it is folks! I made this one afternoon for a BBQ we were going to later in the evening. I couldn’t stop “tasting” it. Then, when my husband came in he couldn’t either. Once we got to the BBQ, we were anxious to open it so we could dive in. This recipe makes a lot, almost 3 pounds worth of food, and it was pretty much eaten by four adults! We forced ourselves to eat the rest of the food, but we could have just had the bean salsa and been good.

It’s a hardy appetizer, but the Italian dressing gives it a nice, light taste. Really, with all of the beans and vegetables, it’s good for you! My husband has deemed this his favorite recipe and told me to make it often!

I used roma tomatoes since they have less seeds and are better for salsas. You could also probably get away with using a can of diced tomatoes if you like. I julienned, and then chopped the bell peppers, so that they were very fine. I didn’t want the salsa to have a strong bell pepper taste, but I liked the nice crunch it gave the salsa.

Cowboy Caviar

Ingredients

• 15 oz. can black beans, drained
• 15 oz. can black-eyed peas, drained
• 4 Roma tomatoes, pulp removed and diced
• 2 cups frozen corn kernels, thawed
• 1/2 medium onion, chopped
• 1/4 green bell pepper, finely chopped
• 1/2 tsp salt
• 1 cup Italian salad dressing, recipe below
• 3/4 cup chopped cilantro
• 1 lime, juiced (about 3 Tbsp)

Mix everything together. Cool in the refrigerator for at least 20  minutes. Serve with tortilla chips.

Italian Dressing

• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp white sugar
• 2 Tbsp dried oregano
• 1 tsp ground black pepper
• 1/4 tsp dried thyme
• 1 tsp dried basil
• 1 Tbsp dried parsley
• 1 tsp salt
• 1/2 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 2/3 cup olive oil

Whisk ingredients together and refrigerate.

Source: Adapted from Soupbelly, originally from allrecipes.com

When I think of Summer, I think of campfires and toasting marshmallows. If you ever have a grill going or a fire going and you don’t have marshmallows someone will always say, “You know, some S’mores would be good right about now.” There are only a few ingredients to a S’more, but their simplicity is what people love the most.

For Father’s Day, we grilled out at the marina. Since it was a cool night, we started a fire. I had all of the ingredients ready to go and we all couldn’t wait for dessert. There is nothing better about relaxing after a warm day, sitting by a fire, and toasting a marshmallow that will yield a scrumptious dessert. Below, I’ve listed the links to make your own S’more ingredients. By making everything from scratch, you turn this treat up a few notches!

S’mores

Ingredients

• Marshmallows
• Graham Crackers
• Milk Chocolate Squares

Toast marshmallows. Place chocolate squares on a graham cracker and then place the toasted marshmallow on top of the chocolate. Top with another graham cracker and enjoy!

My father-in-law and I were standing around the dock one day and we talked about how it would be great to make some S’mores. I told him I could make some fresh marshmallows to go along with them. When I said that, his eyes lit up! Why not make them from scratch? I do that with everything else. So, I hit the internet to find a tried and true recipe. Who can go wrong with Alton Brown?

I know I have said this before, but you MUST make these. Even if you only do it once, which I don’t think you’ll ever go back to the packaged after trying these, you must make them! The taste is so so so much better and there are some other added benefits. Obviously, no preservatives and health are always important, but you also get some great soft fluff to eat while you make the marshmallows, they melted wonderfully in hot cocoa, and they don’t seem to get lava hot when you toast them. I am guessing it’s because of the lack of preservatives, but you can toast them and toss them right into you mouth. Every year I always do this anyways and then scream as my mouth burns. With the homemade ones, I could hand one right over to my daughter and have no worries of burning.

Lastly, Snow White approves. Who can say,”No” to Snow White

Marshmallows

Ingredients

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar
• 1/4 cup cornstarch
• Nonstick spray

For regular marshmallows:

For miniature marshmallows:

Source: Alton Brown, Foodnetwork

One of the first snacks my daughter liked to eat, after moving past the beloved Cheerios, was graham crackers. She loved them, but frankly I thought they tasted like cardboard. How funny that I had never tasted a graham cracker that didn’t have a marshmallow and some chocolate sandwiched in between?

Graham crackers from scratch, like most anything, taste so much better. I mean it. So much better! I honestly don’t think I could buy a box again. The only problem I ran into was I couldn’t find graham flour anywhere. Yes, you can substitute, but I wanted the real thing since we would be enjoying these crackers by themselves. Thankfully, the amazing internet allowed a bag to be delivered to my door two days later

Now, you can truly enjoy these crackers enough to eat them alone, make a little sandwich out of them, or go ahead and enjoy a tasty S’more.

Graham Crackers

Ingredients

• 8 oz. (1 1/2 cups) graham flour
• 2 oz (1/2 cup) all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 oz (1/2 cup) brown sugar
• 3 oz (3/4 stick) unsalted butter, cold
• 3 oz (1/4 cup) honey
• 1/8 cup milk
• 1 tsp vanilla extract

Add the graham flour, all purpose flour, baking soda, baking powder, salt, and sugar into a food processor.  Pulse until combined.

Add the cold butter and pulse until the mixture resembles corn meal.

Add the honey, milk, and vanilla extract and pulse until the mixture forms a dough.

Lightly flour your counter and remove and knead for a few moments, if needed. Roll out into a 1 inch thick disk and wrap in plastic wrap. Refrigerate for 30 minutes.

Pre-heat oven to 350 F.

Roll the dough out to 1/4″ or 1/8″ thick. You can use a cookie cutter, pizza cutter, or a pasta wheel to create your crackers. Use a toothpick or skewer and poke some holes into whatever design your heart desires!

Place the cookies on a baking sheet lined with parchment paper. Bake for about 15 minutes for crackers that are 1 inch in size or about 20 minutes for 2 inch crackers, or until the sides get brown.

Makes about 32 2-inch cookies.

Source: Chasingdelicious, modified from Alton Brown

This is the way to his heart! If he is like my husband, steak almost always wins. A good, well prepared steak will make most any man happy. Best part? It made my daughter so happy as well that it was a very quiet meal. We don’t have many of those in our house so my husband and I joked that it would be worth it to splurge more often!

I was a little hesitant about trying this recipe for my husband. I’ve never cooked a filet, always just letting the professional do it, but then I thought of how far I’ve come with my pan frying skills and decided to give it a whirl. I also wasn’t sure about how strong the brandy or mustard would be, two things my husband usually cringes his nose to. They really complement the steak well and you don’t get a strong taste of either.

This steak is perfect for impressing, but simple enough that you can make it on a Tuesday night.

*Now, a disclaimer about pan frying any kind of steak. If you get a plump steak and want it cooked pretty done, like my husband does, pan frying alone may not cut it. You’ll end up with a really crispy outside. So, crank up your oven to 450 F and toss the skillet in and cook the rest of the way.

**Also, the recipe calls for a nonstick pan, but if you want a great sear for a steak you really must use a cast iron skillet. It also helps since you may need it to be oven safe!

Brandy and Mustard-Glazed Tenderloin Steaks

Ingredients

• 4 (4oz) beef tenderloin steaks
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tsp butter
• 1/4 cup minced shallots
• 1/2 cup fat-free, less-sodium beef broth
• 1 Tbsp Dijon mustard
• 2 Tbsp brandy

Heat a large nonstick skillet over medium heat. Sprinkle both sides of steaks evenly with salt and pepper. Add steaks to pan; cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm by wrapping in tin foil.

Melt butter in pan. Add shallots to pan and cook 2 minutes, stirring occasionally. Add broth and mustard to pan and cook 1 minute or until sauce thickens, stirring occasionally. Stir in brandy. Return steaks to pan and cook 1 minute on each side or until desired degree of doneness. Serve sauce with steak.

Source: Cooking Light, April 2008

Have you ever had a recipe bookmarked for a long time and know you want to try it, but it doesn’t happen. Then, one day you finally dig it out and make it. While you’re preparing it you expect it to be good, otherwise you wouldn’t have chosen it. Then, you take your first bite and it’s heaven. You want to smack yourself for not trying the recipe months ago when you first saw it. Thinking back on all of those times you’ve made that protein and hadn’t tried this particular recipe and denied yourself in it’s deliciousness.

Yup, it happens. The good thing is if you try this recipe soon you wont end up like me! You wont wonder about all those times you made fish and denied yourself the creamy, Parmesan crust that occurs. I literally scrapped my plate clean and wished I had made more! This was so easy to halve and make for a lunch that I see this in my future soon and often!

Parmesan Tilapia

Ingredients

• 1 lb tilapia filets
• 1/4 cup Parmesan cheese, shredded
• 2 tablespoons butter, softened
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon minced fresh garlic
• 1/4 teaspoon dried Italian seasoning
• 1/8 teaspoon onion salt
• ground black pepper to taste

Pre-heat the oven broiler. Line a baking pan with foil and spray with cooking spray.

In a small bowl, combine the Parmesan cheese, butter, mayonnaise, lemon juice, garlic, Italian seasoning, onion salt, and pepper. Mix well and set aside.

Arrange tilapia filets in a single layer on baking pan. Broil a few inches from heat for 2 to 3 minutes. Flip the filets over and broil for an additional 2 minutes.

Remove from heat and cover filets with Parmesan cheese mixture on the top side. Return to broiler and continue cooking until the top is lightly browned and the fish flakes easily with a fork.

Source: The Cooking Nurse, originally from Mrs.B.Cooks

A lot of times you’ll come across recipes that call for a small amount of a seasoning blend. Most run out to the store and purchase it, but if you know what makes up that blend a lot of times you already have everything handy in your spice cabinet. If I don’t happen to already have the seasoning mixed up I research it online and make up a batch. I find it is better to have a large quantity of your basic herbs and spices and make small batches of blends than going out and buying a bunch of jars you aren’t going to use all of the time. An added bonus is you really know what is going into the blend so you really know what is going into your dish!

Tomorrow, I’ll show you a great recipe that includes this seasoning!

***Congratulations to Kylee from Arizona and Kylee Cooks. She won a set of small and large Glad FreezerWare containers. Hope you enjoy!

Italian Seasoning

Ingredients

• 2 Tablespoons basil
• 2 Tablespoons marjoram
• 2 Tablespoons oregano
• 2 Tablespoons rosemary
• 2 Tablespoons thyme

Mix all of the ingredients together until well combined. Store in an airtight container.

Source: Frugal Living

Even though I cook new recipes a few times a week, I tend to get bored with food sometimes. Between needing new ideas for proteins and the rising costs of food it can be daunting sometimes. Cheap cuts of meat aren’t so cheap anymore. We don’t often eat chicken on the bone out of preference, but sometimes it’s nice to change things up, plus it’s very inexpensive. You can typically get chicken drumsticks for $0.99 cents a pound. The rest of the ingredients are pantry staples so this adds up to be a very inexpensive meal. Pair it with any side you’d like and you’ve got a nice, quick meal. The marinade is forgiving. I set the chicken in the marinade in the morning and made it that night and it wasn’t too strong.

Honey-Soy Sauce Chicken

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 3 garlic cloves, minced
• 1 Tbsp grated fresh ginger
• 12 chicken drumsticks, about 3 1/2 pounds

In a large, resealable plastic bag, mix soy sauce, honey, garlic and ginger. Add the chicken and turn to coat. Refrigerate for at least 1 hour.

Preheat the broiler with a rack set 10 inches from the heat. Line a large rimmed baking sheet with foil. Arrange the chicken on the sheet and pour the marinade on top. Broil for about 25 minutes, turning the chicken frequently, until cooked through.

Makes 4 servings.

Source: Food & Wine, January 2009

I’ve been wanting to make some more ice cream recipes that I’ve had tucked away. It’s summer and great fruit is in season, but my husband only wanted strawberry ice cream. I told him to pick another flavor. He suggested chocolate. Again, been there done that darling. Lets try something new. Coffee?

We aren’t coffee drinkers, but happened upon coffee ice cream a few years ago, and really liked it. Problem is, we’ve never made coffee ice cream ourselves because I don’t have coffee in the house! Most coffee recipes I’ve come across require a freshly brewed cup or fresh coffee grounds. This recipe is easy since it simply calls for a couple of tablespoons of instant coffee. I can do that! I happened to buy some instant coffee a week ago to enhance a birthday cake so now we could finally try our hands at making coffee ice cream.

This ice cream had a nice pick me up taste and was very cream. Add a little chocolate sauce and it’s a sure winner! Most importantly, it got the thumbs up from my husband and daughter so it gets to live another day. I think next time I’ll probably add chocolate chips since we love chocolate chips in our ice cream, but I didn’t want you all to think that we always have them (even though we do).

Don’t forget, go to this link and leave a comment for the Glad FreezerWare giveaway!

Coffee Ice Cream

Ingredients

• 2 cups heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar
• 2 tablespoons instant coffee granules
• 6 egg yolks

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.

Source: Emeril Lagasse

As most of you know, we make a lot of ice cream in our house. A lot! Since I try to make a few batches at a time so I can stockpile, which is difficult to do since my daughter now knows when we’re out of ice cream there is always more in the basement freezer! I’m always looking for a container that will be a nice size to hold the ice cream, be easy to scoop ice cream out of the container, and most importantly a container that lasts. I’ve bought commercial containers that seem to crack after just one use. Not good!

I had the opportunity to try Glad FreezerWare through Foodbuzz’s Tastemaker Program and I’ve got to say, these are great containers. Especially for ice cream! The large size holds 2 pints and gives you enough surface area to make a nice scoop. The plastic doesn’t get brittle and crack after being in the cold for so long and then going into the sink either.

I also showed these containers in my Stuffed Shells recipe yesterday. The small size is great for a single serving of the shells when it’s just my husband or I at home. The best part is you can take the container from the freezer right to the microwave with no problems. Best part here? I had no tomato sauce stains on the container. Yay for not stained containers that I’m not embarrassed to loan to a friend!

So, Glad sent my family a nice batch of large and small FreezerWare containers. I have decided that, even though I like them a lot, I wanted to share some with one lucky reader. You can try the Stuffed Shells with Beef and Cheese I made yesterday, the Coffee Ice Cream recipe I’ll be posting tomorrow that you see in the FreezerWare above, or I suppose anything else you’d like. All you have to do is comment on this page. Tell me your favorite freezer meal and a winner will be chosen at random. A winner will be chosen Sunday, 7 pm EST. US Residents only, please.

Also, if you go Glad’s Facebook page and share a recipe you can win some great prizes! https://www.facebook.com/Glad

Every family has a go to pasta dish that they serve. Whether it be for Sunday Supper, when guests come over for dinner, or holidays there is always one dish that becomes second nature to make, but is loved by all.

Although I keep adding new dishes to my repertoire, this was the dish that became my husband and I’s “dish.” The flavors are nicely balanced and it is so easy to make. The funny thing is, lots of people love making things like ziti or lasagna, but find stuffed shells cumbersome. I’m the opposite. I love making them. I always seem to make a mess when I make lasagna. This recipe was originally written for manicotti, but that was a pain to me and my husband liked the pasta/filling ratio with the stuffed shells more.

A few notes about this recipe, it’s going to make a lot. About 50 stuffed shells. I typically make half and then freeze the other half for another time. We still have leftovers the next night. A box of jumbo shells contains about 35 shells, but a good portion are broken so that is why I cook the whole box to help out my odds!

*When freezing, I do it two ways. I will make small portions that my husband or I can defrost and have a meal for one or I simply freeze the beef and cheese filling by themselves.

**I was recently given the opportunity to try out Glad’s new FreezerWare through Foodbuzz’s Tastemaker program. Tomorrow I’ll be showcasing my favorite use for these great storage containers and doing a giveaway!

Stuffed Shells with Beef and Cheese

Ingredients

• 4 tsp olive oil
• 1 medium onion, coarsely chopped
• 1 lb ground beef
• salt and pepper to taste
• 1 pkg of Jumbo Pasta Shells, about 35
• 1 15oz container ricotta cheese
• 3 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 2 Tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 3 cups marinara sauce
• 2 Tbsp butter, cut into pieces

Heat skillet over medium heat. Add 1 tsp of olive oil, onion, and ground beef. Season with salt and pepper. Saute until meat browns. Remove and let cool.

Brush 1 tsp of olive oil over large baking sheet. Cook shells, 4 to 6 minutes, still firm to the bite. Transfer to oiled baking sheet.

Combine ricotta, 1.5 to 2 cups mozzarella, 1/2 cup Parmesan, and parsley. Add garlic, salt, and pepper to taste and mix. Stir cooled meat into cheese mixture.

Pre-heat oven to 350 F.

Brush remaining 2 tsp of oil on a 13 by 9 by 2 inch glass baking dish. Spoon 1.5 cups of marinara sauce over the bottom of the prepared dish. Fill shells with the cheese and beef mixture. Arrange stuffed pasta in a single layer in the prepared dish and spoon remaining sauce over.

Sprinkle remaining 1.5 cups of mozzarella, then remaining 1/2 cup Parmesan cheese over pasta. Dot dish with butter slices. Bake uncovered until sauce bubbles on side of dish, 30 to 35 minutes. Let stand for 5 minutes.

Source: Adapted from Giada De Laurentiis, Everyday Italian

Remember as a kid, peeking into your lunch box and having a fruit roll-up inside. How everyone wanted them? My husband still loves them to this day actually! The problem is, now I can read the labels and we know a lot more about those ingredients. So, here’s a better alternative with the same great taste!

I always thought you needed a dehydrator to make fruit leather and I wasn’t about to shell out a lot of money on a gadget that would make jerky and fruit leather. When I saw this recipe I immediately clipped it, but it took me a while to actually make it. It’s great to make a bunch when the fruit is in season. If you are like me, you bought or picked too much ad you want to find great ways to use it. Plus, you don’t need perfect looking fruit to make fruit leather. If you can, go ahead and make a few batches, that way you don’t feel guilty about having your oven on for so long.

Strawberry Leather

Ingredients

• 1 1/2 lb strawberries, halved (4 1/2 cups)
• 3/4 cup sugar

Puree strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.

Bring puree to a boil, then simmer over medium-low heat, stirring occasionally )more frequent towards the end), until thick enough to mound slightly and reduced to 1 to 1 1/4 cups, 45 minutes to 1 hour.

Preheat oven to 200 F with rack in the middle. Line a large baking sheet with a nonstick liner.

Pour hot puree onto liner and spread thinly, (as evenly as possible) into a 15- by 10-inch rectangle using a spatula. Dry puree in oven until it feels drier (it shouldn’t stick to your fingers) but is still slightly tacky, 2 1/2 to 3 hours.

Cool on liner on a rack until completely dry, at least 3 hours and up to 24.

Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.

Will keep in a sealed bag at room temperature for 1 month and stored in the refrigerator for up to 3 months.

Source: Gourmet May 2008

A few years ago my husband and I visited Ocho Rios, Jamaica and fell in love with the food and culture there. We couldn’t stop eating! The only thing we didn’t care for were the apples, which are a bit different down there! We brought back a few seasonings and have experimented here and there, but haven’t found anything that really reminded us of what we had back in Jamaica.

Well folks, we found it! My husband actually found this recipe online and sent me an email asking me to make this. He doesn’t ask for specifics often so I went right to trying this out. As soon as I took the first bite I was brought right back to Jamaica. Granted, there I had a huge batch of fries and ketchup to go with my jerk chicken and a few tasty beverages, but nonetheless this jerk pork hit the nail on the head! I’m so glad that I marinated two tenderloins at once and froze one because now I have a tasty meal awaiting us soon. No more experimenting, this is our go to recipe from here on out. I can’t wait to try this on chicken!

Jamaican Pork Tenderloin

Ingredients

• 2-3 lbs whole pork tenderloin
• 1 cup Worcestershire sauce
• 1/3 cup honey
• 1 Tbsp Jamaican jerk seasoning
• 1 Tbsp lime juice
• 1 Tbsp oil
• 1 tsp red pepper flakes
• 2 garlic cloves pressed

Whisk together, vigorously, all ingredients except pork loin. Marinate pork loin for 4 hours or all day turning every hour or two. Remove pork from marinade and brown on a hot BBQ grill. Reduce BBQ heat to low and place pork on heavy duty aluminum foil. Drizzle with a little marinade and wrap up tight. Place on top rack of BBQ or an area without direct heat. Keep BBQ temperature about 325 degrees. Slow cook the pork until inside temperature is 160 degrees (2 to 4 hours).

You can also cook this in the oven at 325 degrees for 2 to 4 hours. To brown the meat without using a grill, use a cast iron skillet and heat it on high on the range. Sear each side of the pork loin and then follow the directions above to wrap in aluminum foil.

While pork is cooking pour marinade into pot and bring to a boil. Summer marinade for 10 to 20 minutes, stirring occasionally. Slice pork loin into thick slices and drizzle with cooked marinade.

*Note if your tenderloin is thin, you will need to adjust cooking times. The thinner tenderloins cook for only about an 45 minutes.

Source: Moms Menu Planner

As you all probably know by now, if a recipe calls for a seasoning mix I head to my pantry not the store. Granted, sometimes I need to purchase a particular item that I don’t have. In this case, it was dried minced onions. I really love making my own seasoning mixes. Most importantly, you know what is going into your food. You have an idea of sodium amount and you can feel safe knowing there is no MSG going into your food! Also, you can smell the each spice as it goes in. This seasoning mix is a great example. Jerk seasoning is very aromatic. You can develop a sense of how your meal will taste as you add the wonderful allspice, thyme, and cinnamon. If you aren’t familiar with how spices work with each other, it’s a great way to learn. As I made this my daughter and I took turns smelling the blend one spice at a time. I love the spice of the cayenne mixed with the rich cloves. Mmmmm. You can add this blend into a marinade or use it as a dry rub on pork, chicken, etc.

Jerk Seasoning

Ingredients

• 2 Tbsp dried minced onion
• 2 1/2 tsp dried thyme
• 2 tsp ground allspice
• 2 tsp ground black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp salt

Mix all ingredients together and store in an airtight container.

Source: Allrecipes

Thanks again!

~Maeghan

http://www.circleofmoms.com/blogger/way-his-heart?blogroll_id=60#_

[Circle of Moms Top 25 Foodie Moms - 2012 - Vote for me!]

~Maeghan

http://www.circleofmoms.com/blogger/way-his-heart?blogroll_id=60#_

[Circle of Moms Top 25 Foodie Moms - 2012 - Vote for me!]

Memorial Day is here and it is officially BBQ season! While I love the classics, sometimes I don’t want something too heavy. It seems most salads brought to bar-be-cues are mayonnaise laden, which I love, but it’s nice to find something different. This makes such a pretty salad that once everyone takes the first bite, they’ll be coming back for more!

Salting the cabbage gives the slaw its characteristic tender bite, as well as expressing excess liquid. If you skip this step, your salad will be soggy and bland.

I hope you all have a safe and wonderful Memorial Day. Also, don’t forget. There are only two more days to vote and it’s getting pretty tight. If you like what you see on my blog, please vote by clicking on the link below the recipe. Thanks so much

Confetti Coleslaw

Ingredients

Salad

• 1 small head red cabbage, thinly sliced
• 5 medium carrots, peeled and shredded
• 2 Tbsp kosher salt
• 2 Granny Smith apples
• 6 scallions (white and green parts),sliced
• 1 bunch watercress

Dressing

• 3 Tbsp cider vinegar
• 3 Tbsp honey
• 2 Tbsp Dijon mustard
• 1Tbsp celery seeds
• 4 tsp kosher salt
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Salad – Toss cabbage and carrots with salt in a colander. Drain in the sink until vegetables wilt, 1 to 4 hours. Rinse mixture thoroughly in cold water, dry in a salad spinner.

Dressing – Whisk vinegar, honey, mustard, celery seeds, salt and black pepper, to taste, together in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a slow, steady stream to make a smooth, slightly thick dressing.

Core and shred the apples. Toss cabbage with apples, scallions and about a 1/2 cup of the dressing. Refrigerate until chilled, about 1 hour.

When ready to serve, toss watercress with remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

Makes 6 servings.

Source: Food Network

[Circle of Moms Top 25 Foodie Moms - 2012 - Vote for me!]

I just wanted to take a second to ask my wonderful readers to please vote for me at Circle of Moms Top 25 Foodie Moms. I was nominated late in the game, but I am definitely still in the running. I keep flirting with being in the Top 25. I know that with your help I can get in there! The other day after asking for your help, I reached stop 23. So, I’m asking once a again. There are only 3 days left of voting. There is no registration or log in and you can vote daily by clicking the banner button at the top of my blog. Being a foodie and a mommy, this contest is truly important to me! Thanks for all of the support you have already given me!

I hope you all have a  safe and happy weekend!

~Maeghan

[Circle of Moms Top 25 Foodie Moms - 2012 - Vote for me!]

We consume a lot of pasta in our house. It’s such a great, blank canvas for other flavors and it’s quick, simple, and inexpensive! Sometimes you want something simple to accompany a nice meal, but the sound of pasta with butter and cheese isn’t that appealing. This pasta dish goes great with some grilled shrimp or chicken. I love this pasta cold with some thinly sliced steak the next day. Yum!

The recipe amounts are a bit odd, 1/8 cup anyone? Just eyeball from a 1/4 cup! The original recipes serves 6 to 8 and that just wont work for us during the week! You always have to do a double look when you see a recipe calls for 10 cloves of garlic and check your serving sizes! You can play around with it and add a little more of this and a little less of that if you’d like. We also omit the pine nuts since my daughter has a peanut allergy and I’m not ready to take any chances!

Nutritional yeast is a cheesy and nutty-tasting yeast prized for its nutritional attributes. Vegans often use this ingredient as a substitute for dairy cheese. Others may use Parmesan in its place.

Pasta with Red Peppers and Basil

Ingredients

• 1 Tbsp extra-virgin olive oil, plus extra for drizzling
• 3 cloves garlic, sliced
• 1/8 tsp red pepper flakes
• 1 lb red bell peppers, thinly sliced
• 1/2 Tbsp low-sodium vegetable broth
• 1/4 lb pasta (gemelli, farfalle, rotini, or penne)
• 1/8 cup chopped fresh basil
• Zest of half a lemon
• 1/8 cup pine nuts, toasted
• Salt and pepper to taste
• Nutritional yeast for topping, optional

Bring a large pot of salted water to boil for the pasta.

In a large, high sided pan, heat oil over medium-low heat. Add garlic and red pepper flakes and saute very slowly, taking extra care not to burn the garlic, until the garlic is very soft, about 10 minutes. The idea here is to infuse the oil with the heat from the garlic and pepper.

Add sliced red peppers. Turn heat to medium and saute, stirring every few minutes. The peppers will exude liquid; this is fine, keep stirring. When the liquid is reabsorbed, add the vegetable broth. If you are using a non-stick pan, adding broth may not be necessary. Continue stirring and cooking the peppers very slowly, until they are quite soft and flavorful, about 20 minutes. Start cooking the pasta about halfway through.

Drain the pasta very well, shaking the colander to remove excess water. Add basil and lemon zest to pasta and toss.

Toss pasta with pepper mixture. Top with pine nuts and drizzle with extra oil, if desired. Adjust seasonings with salt and pepper and top with nutritional yeast, if using, or Parmesan cheese.

Source: Celebrate Vegan by Dynise Balcavage

~Maeghan

[Circle of Moms Top 25 Foodie Moms - 2012 - Vote for me!]

It’s finally gotten warmer and we’re partaking in Summer activities. Over the weekend we, my husband, built two raised gardens and planted what is hopefully going to be a prosperous garden. My daughter and I planted several planters full of herbs and flowers. After a productive weekend we enjoyed dinner at the marina and some wind down time. Yesterday, my daughter and I were enjoying a nice, warm day and I realized we needed something to cool us off. I’m not sure what was sweeter, she and I sitting side by side with our fancy drinks or the smoothies themselves!

Serves 2

Sweet Appeal

Ingredients

• 10 to 12 fresh or frozen strawberries
• 6 ice cubes, if using fresh fruit
• 1 cup orange juice
• 1 banana, peeled and sliced
• 1/2 cup plain or vanilla yogurt

In a blender, combine all of the ingredients. Enjoy!

Source: Parenting, June 2012

Alright, on to what we all really want to know. Who won the two giveaways that were held last week? One lucky winner one the Cupcake Decorating Kit from Wilton and three very lucky winners won a great gift package from Newman’s Own Organics. You’re going to enjoy this stuff guys, I’m munching on some Alphabet Cookies right now. Hey, my daughter is in bed and my husband is watching television. What they don’t know wont hurt them

The winner of the Wilton Cupcake Decorating kit is JJ Meyer from Texas. This was a gift from me personally, so they should be expecting their gift via UPS today!

The winners of the Newman’s Own Organics package are Jean from Arizona, Jessica from Pennsylvania, and Maria from Massachusetts. You all will be hearing from a Newman’s Own Organics representative very soon!

Again, congratulations and thank you!

~Maeghan

[Circle of Moms Top 25 Foodie Moms - 2012 - Vote for me!]

When it comes to food and trying to eat healthy I sometimes get caught up in semantics. A muffin is healthier than a doughnut because they usually contain fruit, nuts, whole wheat, whatever. A doughnut doesn’t have anything going for it besides its deliciousness. If you’re like me and try to convince that little angel on your shoulder that it’s okay to indulge, just tell your the angel that this doughnut is a muffin and it’s totally okay!

Seriously, this is yummy! I have one idea that I’m going to try next time to up the yum factor, but in the meantime you’ll have absolutely not problem enjoying these as they are. On the inside they are a lovely, soft and airy cinnamon muffin, but on the outside they are totally a sugary doughnut and that just makes the morning that much better.

This one was all mine. It’s good to be the photographer in charge, I can eat the props!

Makes 12 muffins.

Cinnamon-Sugar Doughnut Muffins

Ingredients

For the muffins:

• 1 3/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/3 cup oil
• 3/4 cup granulated sugar
• 1 egg
• 3/4 cup milk

For the Cinnamon Sugar Topping:

• 1/4 cup butter, melted
• 1/3 cup granulated sugar
• 1 Tbsp cinnamon

Preheat the oven to 350 F. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon. In a separate, large bowl, combine oil, sugar, egg, and milk.

Add dry ingredients to wet ingredients and stir only to combine.

Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.

Bake at 350 F for 15 to 20 minutes.

Run a knife around the sides of the muffin and shake them out of the pan while still hot.

Melt butter in a bowl. Combine the sugar and cinnamon in another bowl.

Dip muffins in butter, then into the cinnamon-sugar mix. Let cool.

Source: Can You Stay For Dinner?

I just wanted to take a second to ask my wonderful readers to please vote for me at Circle of Moms Top 25 Foodie Moms. I was nominated late in the game, but I am definitely still in the running. I keep flirting with being in the Top 25. I know that with your help I can get in there! There is no registration or log in and you can vote daily by clicking the banner button at the top of my blog. Being a foodie and a mommy, this contest is truly important to me! Thanks for all of the support you have already given me!

~Maeghan

[Circle of Moms Top 25 Foodie Moms - 2012 - Vote for me!]

We are finally having some nice weather here in Maine and I’ve got Spring fever. Granted, Summer is just around the corner! These cupcakes just scream spring to me and I thought they’d be a lovely little Mother’s Day gift to myself. I’ve always loved hydrangeas and they haven’t bloomed here yet, but now I can look at the pretty cupcakes and then eat them!

I originally tried the frosting recipe that the source uses, but I just couldn’t get it to work so I went back to my trusted buttercream recipe. I found this easier to work with, although this time around I had to decorate these with a two year old attached to my leg pleading for a taste.

I used my go to chocolate cake recipe and my favorite vanilla butter cream. I then divided the batch of buttercream into two and dyed one half using Wilton’s Cornflower blue gel and the other Wilton’s Violet.

I used the 2D Wilton pastry bag tip. (I had never used this tip before and to be honest the closed tips are a bit more finicky) I placed each color into the piping bag as shown. I worked my way around the cupcake and then filled in the center with more drop flowers. There are set by step instructions on the source’s website. I think these came out pretty good. Definitely pretty and different from the normal swirl, that’s for sure! Brighten someone’s day with flowers and cupcakes all in one.

Now, for the last one million hits giveaway. Just a few years ago I would decorate a cupcake with a tub of frosting and a knife. I’d slather it on the top in a dome shape and call it good. Now, I cringe just thinking of doing that. I’m not saying I wouldn’t eat a cupcake like that, but I love pretty cupcakes and they are so easy to make. So, I’m going to send one lucky reader the Wilton Cupcake kit. It has some great tips to make your cupcakes fabulous. They are easy to use and you’ll be making some great looking cupcakes in no time! To enter, just leave a comment below. Tell me your favorite cupcake flavors, what you would make first, or just say, “Hi!” A winner will be chosen at random Sunday, May 20th at 6:00 pm EST. Sorry, items will only be shipped to US residents. I will email the winner immediately and post the names of the winners on Tuesday, May 22nd.

Source: Glorious Treats

If you like what you see, please vote for me on Circle of Moms Top 25 Foodie Moms!

Cinco de Mayo was fast approaching and the hubby asked for enchiladas. Since he rarely asks for something I said sure. I started to scour the internet trying to find the perfect chicken enchilada recipe that would be a good fit for our family. I try not to make separate meals for my daughter so the spice and heat has to be just right or adaptable. Then, my husband asks for beef enchiladas instead. OK, easy enough. I can do that without a recipe! I’ve found a few recipes since that I am going to try out, but these enchiladas were tasty and quick enough to make on a weeknight. The addition of homemade tortillas and enchilada sauce really gave the dish freshness, rather than a quick meal from a box with sauce packets included!

*Don’t forget to add your comment to the One Million Hits post to enter the Newman’s Own Organics Giveaway!

**Vote for The Way to His Heart on The Circle of Moms Top 25 Foodie Moms. No registering or logging in and you can vote daily!

Easy Beef Enchiladas

Ingredients

• 12 flour tortillas 
• 8 oz Enchilada Sauce
• 1 medium yellow onion, chopped
• 1 lb ground beef
• 3 cups Cheddar Jack cheese
• handful of cilantro, chopped
• green onions, sliced
• salt and pepper to taste

Pre-heat oven to 350 F.

Brown beef on medium-high heat. Add salt and pepper to taste. Add onion and cook until softened.

Pour 4 oz of enchilada sauce on the bottom of a 9×13 glass casserole dish.

To assemble enchilada, lay out the flour tortilla and put about 1/4 cup of beef down the middle. Add a few tablespoons of cheese on top. Roll the tortilla and place in the baking dish seam side down. Continue until you have finished using all of the meat and tortillas.

Pour the remaining enchilada sauce on top of the tortillas. Then, sprinkle the remaining cheese on top. Cook for about 20 minutes, or until the sauce is bubbling and the cheese is a golden brown. Garnish with green onions and cilantro. Serve with sour cream if desired.

Source: The Way to His Heart

Food is a huge part of our lives. It fuels us and allows us to take a moment and enjoy. Whether it’s a quiet breakfast by yourself, placing a nice dinner in front of your family, or taking a moment at the end of the day and enjoying a sweet treat, it plays a major role in our lives. That means that you are taking extra moments out to read about what I’m making and serving my family and hopefully trying it yourselves.

To celebrate reaching one million hits and good, healthy food Newman’s Own Organics has sent me a very large package to share with my readers. We’re talking lots of food here folks. Three lucky readers are going to get a lovely package in the mail containing Newman O’s, Newman’s Own Organics Mints, Newman’s Own Chocolate Cups, Licorice Twists, and Family Recipe Cookies. My family has been snacking on our own batch and love these items. Until the package I didn’t even know that they had their own organic raisins and berries. Look forward to some new recipes including those soon! Newman’s Own Organics were even nice enough to send some treats to our furry family members!