Cranberry Walnut Cheese Ball

Are you in need of a fresh, spring-inspired appetizer to take to your next party?  Well, look no further...I have it right here!

"Super" Dip

I think parties are the perfect platform to try out a new recipe, especially if there are a.) lots of people and b.) lots of people you don't know.  I have found that when you are with a new crowd you can get a more honest representation of their thoughts on your recipe contribution.

Stuffed Peppers with a Twist

Confession - I love the flavor of stuffed peppers, I just can't stand the texture.  I feel like I never get the "pepper" part right and am always left thinking..."That was okay, but not spectacular."

Well my friends, if you are in my same boat, I have the answer.  It's all of the amazing flavors used in a traditional stuffed pepper recipe but deconstructed into casserole form.  Perfect-o!

Crock Pot Beef Stroganoff

With 2 kiddos and a very busy calendar, I'm trying to utilize my crock pot waaaay more.  The winning recipe from this week was a super easy and DELICIOUS Beef Stroganoff that cooked itself for me while I was at work.  I added some whole wheat egg noodles and garlicky broccoli and dinner was done in a matter of minutes.

Sweet Shortcut

As I have said many, many times before; I am all about weeknight shortcuts when it comes to cooking.  I love to cook, don't get me wrong, but once in a while I enjoy taking the easy yet still semi-homemade way out.

Get Lucky...Again!

Hi all and Happy St. Patty's Day!  I guess I can blame this post on pregnancy cravings, my love for anything mint, or the fact that I can't drink green beer today; but whatever the case may be, I thought it would be fun to re-post a recipe from 3 years ago in honor of all the Leprechauns out there.  

Erin go bragh!

Blueberry Bliss

 

It’s funny, I kind of have a love/hate relationship with blueberries.  I don’t like them by themselves, or “raw”, but I like them baked in things – but only small ones.  I’m weird I know.

 

 

But…since I have a large bag of freshly frozen farm picked blueberries in my freezer, I thought I would try this Blueberry Biscuit recipe out.  God bless Pinterest.

 

 

This recipe actually comes from an awesome blog entitled Pink Pistachio (I can only hope my blog will one day be to this caliber).  My recipe is almost identical, but I added cinnamon to my batter per usual. 

These super easy biscuits turned out yummy, almost scone-like (which I loved) and the blueberries of all sizes were delicious!  I can’t wait to try this with other berries that are in season.   I bet any and all would be delicious!

 

Enjoy!

 

Blueberry Biscuits

Print this recipe!

2 C flour

2 t baking powder

2 T sugar

1/2 t salt

1/4 t nutmeg

1/2 t cinnamon

1 1/2 C whipping cream

1 C blueberries (or berry of choice)

 

Preheat oven to 425.

In a mixing bowl combine flour, baking powder, sugar, salt, nutmeg and cinnamon.  Stir.  Add the berries and toss in the flour.  Gently fold in the cream, just until mixed (dough should look lumpy – don’t overwork).  Lightly flour your counter and gently knead (about 4 flips) into an 8 inch square (1 inch thickness). 

Using a pizza cutter or knife divide dough into 12 portioned biscuits – making sure not to cut all the way through, leaving the square as one whole piece.  Transfer dough onto a parchment (or Silpat) lined baking sheet and bake for 20-25 minutes or until golden brown and toothpick comes out clean.  Serve with flavored butter and jam/jelly.  Great with coffee!

 

 

 

 

Mmmmmmmmmmmmmmmmm.

Sweet and Sour

 

Boy have I got a dandy of a recipe for you fine folks today! 

I found a recipe for sweet and sour pork (could work with chicken as well) a few weeks ago and was a little hesitant to try it out.  Looking at the ingredients I didn’t have high hopes for the sauce component, which in reality will make or break any sweet and sour dish.

 

 

Well, I was pleasantly surprised and LOVED how it came out!  The base recipe was good, but I added a few more veggies (mushrooms) and a little bit of my secret ingredient:  Sweet Chili Sauce just before serving. 

It turned the sweet and sour sauce from good to wow in an instant!  I found my sweet chili sauce version (Mae Ploy) in the ethnic foods isle and it was very inexpensive.

 

 

This recipe is great for a weekend feast, but easy enough for a weeknight dinner.  Enjoy!

 

Sweet and Sour Pork

Print this recipe!

• 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick
• 1 tablespoons vegetable oil
• 1 can (20 ounces) pineapple chunks in juice
• 3/4 cup water
• 1/4 cup vinegar
• 1 tablespoon soy sauce
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 T sweet chili sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 cup thinly sliced onion
• 1 green pepper, cut in thin strips
• 1 package baby portabella mushrooms, sliced
• 2 cups hot cooked rice (white, brown or wild rice)

 

Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender.

While pork mixture is simmering, in a separate pan, sauté onions, green peppers and mushrooms until tender.  Set aside to add in later.

In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, and previously sautéed veggies. Cover and simmer sweet and sour pork for a couple of minutes longer, or until heated through.  Mix in the sweet chili sauce (more than the recommended amount can be added for a bit more kick if desired). Serve sweet and sour pork over rice.

 

 

We ate our sweet and sour pork over wild rice and it was excellent!  It added a bit more flavor and whole grains without a lot more work.  Love that.

 

I had to include this picture.  I am LOVING my new kitchen curtains…they are so fun!

 

Have a great day!

Morning Glory

 

These muffins are my  mom’s specialty.  They are perfect for any occasion and can be frozen for later use.  I made these to take on the road as a tasty treat on our long 10 hour drive to North Carolina and they were a hit!

 

 

This recipe makes a ton of muffins (24) which are packed full of fun and nutritious add-ins:

• pecans
• carrots
• crushed pineapple
• dried cherries

YUM!

 

 

Here’s the original recipe.  You may notice the different colored ink.  When my  mom wrote this down for me, she forgot to put the two most integral ingredients, which if you know my mom is hilarious.  Love her.

I didn’t realize this until I got home and tried to make it.  After realizing what was missing, I called my mom and got it figured out (after laughing for a while) and the muffins were perfect!

 

 

Morning Glory Muffins

yields 24 muffins

Print this recipe!

 

• 3 C flour
• 1 t salt
• 1 t baking soda
• 1 t cinnamon
• 1/2 t nutmeg
• 2 C sugar
• 3 large eggs
• 3/4 C canola oil
• 2 1/2 t vanilla extract
• 1 (8oz) can crushed pineapple, undrained
• 2 large carrots finely grated (1 cup)
• 1 C dried cherries (optional)
• 1 C chopped pecans

 

Preheat oven to 350 degrees.

Combine flour, salt, baking soda, cinnamon and nutmeg in a large bowl; make well in the center.  Whisk together sugar, oil, eggs and vanilla in another bowl and fold in pineapple and carrots.  Add to flour mixture, stirring just until moistened.  Fold in pecans and dried cherries. 

 

 

Spoon (an ice-cream scoop works best for even distribution) into paper muffin cups (I spray mine with a bit of non-stick spray before putting batter in) and bake for 20-22 minutes.  Cool completely.

 

 

Look at that chunky batter!!!

 

These are great by themselves, but would be delicious topped with an assortment of things.  Here are some ideas:

 

• peanut butter
• almond butter
• orange cream cheese
• lemon curd
• strawberry jelly

 

 

 

Bon apetit!

Rainy Day Delivery

 

Rain, rain and more rain.  That has pretty much been our day so far. 

This is the radar that I woke up to this morning:

 

 

Thank goodness we didn’t have anything big planned and that our day at Universal Studios went on without a hitch yesterday (recap coming tomorrow) with only a few drops of rain.  Whew!

I did have a food delivery scheduled for today and wanted to share the recipe with all of you lovely readers.  My house still smells delicious and I’m debating on whether or not to fix it for us for dinner.

Many people have been asking me for some low-carb recipe ideas and my client, was recently one of them.  She/we decided on a yummy low-carb taco bake that ended up smelling and looking delish.  Here’s the lowdown:

 

 

Low-Carb Taco Bake

Print this recipe!

1 – 1 1/2 lb lean ground beef or turkey

1 small Vidalia onion, chopped

1/2 C salsa

1 pkg. taco seasoning

1/2 C water

1 small can whole kernel corn (drained)

1 can black beans (drained)

1/4 C reduced fat cream cheese

1/2 C reduced fat shredded cheddar cheese

 

Brown meat in a large nonstick skillet with onion until cooked through.  Add salsa and taco seasoning with 1/2 C water.  Add corn, beans and cream cheese.  Heat over low until cream cheese it melted*.

Transfer into a baking dish and top with shredded cheese bake covered for 20-30 minutes on 350 degrees.

*once heated through the dish can be eaten, no baking necessary if you are in a hurry.  The baking just helps the cheese melt and the flavors meld a little bit better.

Variations: 

-Can serve over lettuce and other veggies for a taco salad effect topped with sour cream and guacamole. 

-If not concerned with carbs, serve with soft tacos or add to a baked potato as the filling and add your favorite toppings.

 

 

After delivering the meal, Mike and I headed for a midday snack at Menchie’s for a frozen yogurt fix. I love that the cups are one size and you pay by the weight once you’re finished piling on the toppings.  It’s completely self serve and so fun to make your very own creation!  It was a much needed pick me up from the rain and tasted divine.

 

 

My combination included:  Vanilla, chocolate and strawberry yogurt topped with almonds, walnuts, crushed thin mints, Reese's cups (just a few) and sugar free non fat chocolate fudge.  So good – I love the crunch from the almonds and walnuts!

 

Now we are back at home and trying to dry off.  I have given up control of the remote and Mike is in his glory flipping between Euro Cup soccer and Nascar…I think some recipe creating in the kitchen is on my agenda for the rest of the afternoon.

Have a good one!

Bang Bang

 

According to the Bonefish Grill Menu, Bang Bang Shrimp® are  tender, crispy shrimp tossed in a creamy, spicy sauce.  I have only had them once but I LOVED them…and I can’t stand shrimp.

If that doesn’t give you an idea as to how delicious the “official” version of this recipe is, I don’t know what will.

 

 

Well, I decided last night to try a copy cat recipe and make my own.  It was “Bang Wednesday” at the actual Bonefish Grill ($5 Bang Bang Shrimp) so I figured if it didn’t turn out well, we could just head out and grab the real thing.

Luckily, our version was pretty darn tasty!  The sauce (which is the most integral part of the recipe) was pretty good.  Not as good as the original, but almost spot on. 

It was also my first time experimenting with Sriracha (a type of Thai hot sauce) which can be hot, hot, hot!  Luckily I didn’t put the recommended amount in the sauce and decreased it for my version of the recipe posted below.  If you like hot, just add a few squirts more!

 

 

Bang Bang Shrimp

Print this recipe!

 

• 1 lb. medium shrimp, peeled and deveined
  

SPICY SAUCE:

• 1/2 cup low fat mayonnaise
• 3-4 teaspoons chili garlic sauce, such as Sriracha sauce
• 1 teaspoon granulated sugar
• 1 teaspoon rice vinegar
• 1 T Russian Dressing
  

FOR THE EGG MIXTURE:

• 1 egg, beaten
• 1 cup milk

 

FOR THE BREADING MIXTURE:

• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
  

FOR FRYING:
4 cups vegetable oil

GARNISH:
1 handful of shredded romaine lettuce

 

Directions:

Peel and devein shrimp.

 

 

Combine beaten egg with milk in shallow bowl; set aside.
Combine flour, panko, salt, black pepper, seasoning salt, garlic powder, and basil in another shallow bowl; set aside. (I love to use my breading trays…such a good investment!)

 

 

Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading.

Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

 

 

Heat oil in deep pan to 350 degrees F, or until the top of a wooden spoon bubbles when inserted into the oil.

When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.

 

 

Combine all ingredients for the spicy sauce in a small bowl.

 

 

When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce (or desired amount) over shrimp and stir gently to coat.

 

 

Serve over a bed of shredded romaine lettuce or iceberg lettuce cups.  Top with green onions if desired.

 

Enjoy!

Braided

 

Hola and happy belated Cinco de Mayo!  I hope you all had a fun and eventful day yesterday.  We were busy, busy and even fit in a few rounds of chips and salsa to end our sombrero filled list of events.

Today’s post is a fun variation of my Holy Stromboli that you may remember from this post.  Besides the filling, the pizza dough crust is switched out with crescent rolls for a different spin.

 

 

This recipe is adapted from a Taste of Home healthy makeover challenge, which I then made my own.  I must say that it was good, however I didn’t love it.  I don’t know if it was the mayo that threw me off (I am not a mayonnaise lover at all), but Mike loved it and can’t wait to have the leftovers.

Judge for yourself!  Enjoy!

 

 

Chicken ‘n’ Broccoli Braid

Print this recipe!

• 2 cups cubed cooked chicken breast
• 1 cup chopped fresh broccoli (I used frozen and just heated it up prior to adding to the mixture)
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup chopped sweet red pepper
• 1 t garlic salt
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat plain yogurt
• 2 T reduced fat sour cream
• 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
• 1 egg white, lightly beaten

 

In a large bowl, combine the first five ingredients. Stir in mayonnaise, yogurt and sour cream. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.

On each long side, cut dough 3 in. toward the center at 1-1/2 inch intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.

Brush with egg white; sprinkle with garlic salt. Bake at 375° for 20-22 minutes or until crust is golden brown and filling is heated through.

 

 

Serve with any roasted veggies for an easy and fun weeknight meal.

 

 

Have a great Sunday!

ABC

 

Today’s post is all about the ABC’s.

Atlanta Bread Company.

(Atlanta Bread has since gotten a new logo, but this is the one I remember.)

 

After I graduated from Rollins, I moved back home to Gainesville for a couple of years.  While living at home with my mom, we had a tradition of eating at Atlanta Bread Company after fun, random trips to Target. 

At that time Gainesville didn’t have a Panera and ABC was the closest thing to it (since then, G’ville has gotten a Panera and ABC has closed).

One night, I remember trying a bite of my mom’s Chargrilled Chicken Pesto Panini Sandwich and loving it.  I had never tasted Pesto before and was hooked.  From that moment on, that was my menu choice every time we ate there.  It was deelish.

 

Ingredients listed on the menu are as follows:  Chargrilled Chicken tossed in Basil Pesto with Havarti Cheese and Tomatoes grilled on Focaccia.

 

The original, as delicious as it was, I remember to be a little greasy.  I don’t know if it was the cheese or focaccia or too much pesto, but there were always oily marks left on the paper basket liner.

Well, in my ultimate quest to make yummy classics just as tasty as the originals only healthier, here is my recreation how-to and ingredient swaps: 

• whole wheat flatbread instead of focaccia
• reduced fat feta and mozzarella instead of Havarti 
• smaller amount of pesto mixed into the chicken instead of layered on top in mounds

I must say, my new version tasted JUST LIKE I remembered and it definitely took me on a stroll down memory lane.  Enjoy!

 

Grocery Lane’s

Chicken Pesto Panini

 

 

 

Here’s how:

1.  Sauté or grill two chicken cutlets until done (I like to use cutlets in this recipe for the simple fact that they cook faster than breasts).  If sautéing in a pan, use 1T of olive oil to prevent sticking.  Chop into small pieces.

Add the chicken back into the pan and then add about 2-3 T of store bought (or homemade) basil pesto along with 1/3 C drained petit diced canned tomatoes.  I saved the rest of the canned tomatoes for a later meal.  Waste not want not!

 

2.  Mix all of the ingredients together to combine in a warm pan (low heat).

 

3.  Add desired amount of reduced fat feta cheese.  I added about 3 T, or 1/4 C.

 

4.  Instead of using focaccia, I used my new favorite flatbread (mentioned in this post) and even found it in whole wheat.  Score!

I followed the package instructions, drizzled with water and heated for a few minutes in a 350 degree oven to make the flatbread warm, flexible and easier to fold over to make the panini.  After warmed, sprinkle a little bit of reduced fat mozzarella to help stick the two sides together.

 

5.  Add half of the filling on one side of each panini and fold over.

 

6.  Press in a heated panini maker until cheese is melted.  If you don’t have a panini press, or griddler, heat a dry sauté pan and top with a smaller pan.  Weigh it down with canned goods for extra weight to get the “pressed” affect (see below).

(Photo source above)

 

7.  Enjoy!