Crockpot Thai Chicken Soup with Quinoa

I subbed quinoa for white rice.....duh, it's probably better with the starchy-non-health-beneficial white rice.  BUT, I can attest, it is STILL delicious with the healthier option of quinoa.  My husband LOVED it!  Go with whatever you're in the mood for.  ;)  Oh, and this is a really easy recipe.

Serves 4 - 6

Ingredients:

2 Tbsp red curry paste
2 Cans coconut milk (appx 12oz each can)
2 Cups no salt added chicken stock
2 Tbsp fish sauce
2 Tbsp brown sugar
2 Tbsp creamy peanut butter
1 Tbsp garlic powder
1 Tsp crushed red pepper flakes
Salt
Pepper
1.5 Lbs boneless skinless chicken breast, cut into 1 1/2" pieces
1 Red bell pepper, chopped
1 Medium yellow onion, sliced thin
2 Green onions, chopped
1/2 Cup shredded carrots
1 Tbsp fresh grated ginger
2 Tbsp fresh cilantro, chopped
1 Small can water chestnuts, chopped
Juice of 1/2 a lime
1 Cup quinoa (cooked according to package)

Method:

Mix the ingredients curry paste through salt and pepper in the crockpot over low heat.  Once blended, add all remaining ingredients up to the fresh grated ginger.  Let simmer on low for 7 hours, or on high for 4 hours.  When ready to serve, stir in cilantro, lime juice and water chestnuts and pour over desired amount of quinoa.

This is a recipe that can be played with.  You could add sprouts, sliced zucchini, shrimp, or make vegetarian using vegetable broth and tofu.  Enjoy!

Rainbow Carrot, Apple and Ginger Slaw

I recently joined an organic buying club, and just picked up my box of fresh organic produce yesterday.  What a beautiful variety of fruits and vegetables!  I decided to do a mini "Chopped" episode here in my kitchen with the items I received.  What a flavorful, colorful combination.  A healthy, fresh, crunchy and delightful snack or side dish. 

Serves 4 - 6

Ingredients:

4 whole rainbow carrots (can use regular carrots), peeled and vigorously chopped
4 celery stalks, peeled and vigorously chopped
2 apples of your choice (I used pink lady), chopped
1/4 cup raisins
2 green onions, sliced thin
1/4 cup lowfat mayo
1 Tsp white vinegar
1 Tbsp agave nectar
1 Tsp fresh minced ginger

Toss together all fruits and vegetables in a bowl.  In a separate bowl, whisk the mayo, vinegar, nectar and ginger.  Add to the slaw and toss thoroughly.  Chill at least an hour before serving.

Pasta with Peppers and Sundried Tomatoes

My mom created this dish when I was in college and it's been a family favorite since! It is so simple and so flavorful. Pair with a delicious bottle of red wine and you've got a beautiful dinner!

Serves 2

Ingredients:

1/2 box bucatini pasta (can use angel hair but bucatini is my fav for this dish)
1/2 cup olive oil
1/2 red bell pepper, seeded, rinsed and cut into 1/2" thick squares
1/2 yellow bell pepper, " " "
1/2 orange bell pepper, " " "
1/2 cup Sundried tomatoes
3 garlic cloves, minced
1 tsp crushed red pepper
Salt & pepper
Fresh shaved Parmesan cheese, to serve on top

Method:

Cook pasta according to package instructions.  In a large pan, simmer peppers, sundried tomatoes, crushed red pepper and salt and pepper in olive oil over low heat. When  peppers are tender, add garlic and simmer an additional 5 minutes. Toss pasta in oil and peppers and garnish with Parmesan cheese.

Gluten Free Chocolate Peanut Butter Protein Muffins

I like to consider myself a healthy cook, but this was a bit out of my reach.  Some of the ingredients listed I've never heard of.  Well, I completely trust my friend Lisa and her knowledge on health and taste, so I ventured out into a different world and purchased Peanut Butter Powder (???) and Coconut Flour from Whole Foods.  I do, however, have chocolate whey protein on hand since my hubs always makes protein shakes. 

What caught my eye for this recipe are both the convenience of grabbing a muffin to-go, and the idea of the perfect pre-workout staple.  I have to eat before I workout in the morning, but carbs won't hold me over, and making a whole egg and toast breakfast just isn't going to happen.  (Plus that just wouldn't sit right during a heavy cardio session). These are fantastic, totally healthy, and very useful! 

Note* I couldn't get my muffins to rise too well (I'm a horrible baker) and the recipe doesn't seem to make too many, so I doubled it and got 18 scrumptious snacks.

Here is the link to the recipe from my dear friend Lisa's blog, MaverickMom.com.

http://maverickmom.com/2014/01/chocolate-peanut-butter-protein-muffins-gluten-free-high-protein-treats/#more-1922

Herb Crusted Pork Tenderloin & Coconut Curry Cauliflower

This was simple, quick and delish!  I say the side dish serves 2-4, but if you like it as much as I do, you'll eat half.  Oh, and, please excuse my lack of photography skills.  I was in a hurry to EAT IT UP!

Serves 2

Pork Tenderloin Recipe

Ingredients:

1 1/2 lbs pork tenderloin, sliced into two tenderloins
1 tsp ground cumin
1 tsp ground coriander
1 tsp oregano
1 tsp garlic powder
1 tsp dried thyme
1 tsp kosher salt
1 tsp pepper
2 tbsp olive oil
2 garlic cloves, minced

Method:

Preheat oven to 450.  Set out pork to reach room temperature.  Mix all dry ingredients and rub all sides of pork with rub.  In a skillet, heat oil over medium heat and add garlic. Sauté for 1 min stirring constantly to avoid burning of garlic. Place tenderloin in pan and brown on each side, about 2-3 mins each side, turning once. Transfer to roasting pan and roast on center rack about 15 mins or until done to likeness.  Serve sliced.

Coconut Curry Cauliflower Recipe

Serves 2-4

Ingredients:

1 head of cauliflower, rinsed, trimmed and cut into florets
2 Tbsp olive oil
2 Garlic cloves, minced
1 Cup coconut milk
2 Tsp curry powder
1 Tsp crushed red pepper
1 Tsp garlic powder
1 Tsp kosher salt
1 Tsp black pepper

Method:

Preheat oven to 375.

In a medium sized pan, heat olive oil over med heat.  Add garlic and stir constantly to avoid burning the garlic.  Add cauliflower and toss for 1 min.  Remove from heat.  Add all remaining ingredients and coat cauliflower thoroughly.  Transfer to a medium baking dish. 

Cover with foil and bake for 30 minutes, tossing every so often.  Remove foil and broil under high heat for 5 minutes, or until nicely browned on top.  Serve immediately.

Veggie Lasagna with Spaghetti Squash

I came across this idea online but couldn't remember where, so I put it all together as best I could and it turned out delicious!  Adam was hesitant because it has no meat and no pasta, (you know men) but it is light, flavorful, healthy and hearty!

Serves 4-6

Ingredients:

1 large spaghetti squash
1 Tbsp olive oil
1 Tbsp butter or margarine
1 Medium Vidalia onion, chopped
1 Medium carrot, chopped
1 Medium zucchini, halved lengthwise then sliced
1 Medium yellow squash, halved lengthwise then sliced
1 Tsp fresh rosemary, chopped
1 Tsp fresh basil, chopped
1 Tsp dried oregano
1 Tsp crushed red pepper
3 Garlic cloves, crushed
1 28oz Can crushed tomatoes
1/4 Cup dry red wine
1/4 Cup marsala cooking wine
2 Tsp sugar
Salt
Pepper
1 8oz block Mozzarella cheese, shredded
3/4 Cup grated parmesan cheese

Method:

1.  Preheat oven to 375.  Slice spaghetti squash lengthwise in half.  Scoop out seeds and place on a baking sheet flesh part down.  Bake for 1 hour or until shell is soft. 

2.  While squash is baking, add oil and butter to a large pan and add onions and carrots.  Cook over medium heat until tender and translucent.  Set aside.  Add zucchini and yellow squash to pan and cook until tender, about 5-7 minutes.  Add garlic and cook for 2 mins.  Reduce heat to simmer and add rosemary, basil, oregano, crushed red pepper, and salt and pepper to taste.  Stir in crushed tomatoes, sugar, wine, and simmer for at least 20 minutes.

3.  In a baking dish, pour a little sauce on the bottom.  Then using a fork, shred the spaghetti squash and spread half of the squash over the sauce.  Add more sauce, then mozzarella, then parmesan.  Add another layer of sauce, spaghetti squash, mozzarella, parmesan, more sauce, then top with mozzarella and parmesan. 

4.  Bake at 375 for 35 minutes and let cool while some of the liquid evaporates before serving.

Kids' Whole Wheat Pasta with Pureed Broccoli Sauce

A friend of mine told me about the idea of pureeing broccoli to put in kids' pasta to get their veggies.  So I tried it, and doctored it up a bit.  Well, Cash absolutely loved it!  So I froze a bunch to use for later dinners and am very satisfied.

Note - these measurements are approximate.  Feel free to add more of less of certain ingredients to meet your liking.

Ingredients:

2 Cups uncooked whole wheat rotini (or other pasta)
2 Cups packed raw broccoli, tough stems trimmed
1/2 Cup low fat cream cheese
1/4 Cup low sodium chicken broth
2 Tbsp olive oil
1/4 Cup shredded parmesan cheese
Salt
Pepper
1 Tsp garlic powder
1 Tsp onion powder

Method:

Boil broccoli in a pot under very tender, about 15 minutes.  At the same time, cook pasta according to package directions.  Drain both separately.

In a food processor or blender, combine all ingredients except the pasta.  Once smooth, pour over pasta in a pot and mix over warm heat. 

Crunchy Pea Salad

Many of you have probably seen this recipe from Pinterest.  I pinned it too, and decided to make it.  It was FANTASTIC!  The only problem was that the recipe was a tad confusing and left out a few things.  I changed it around a bit and this version is all you need!  Enjoy.

Serves 4-6 (as a side dish)

Ingredients:

1 12oz bag frozen peas, rinsed thawed and drained
1 Cup lightly salted peanuts
1/2 Cup craisins
1/4 Cup chopped green onions
6 slices turkey bacon, cooked crispy and crumbled
1/2 Cup low-fat mayonnaise
1 Tbsp sugar
1 Tsp crushed red pepper
1/8 Tsp worcestershire
1/8 Tsp low-sodium soy sauce
1 Tbsp white vinegar
1 Cup cauliflower, raw, chopped, stems removed
1/2 Cup celery, chopped
Dash of salt and pepper

Whisk together mayo, red pepper, worcestershire, soy sauce, and sugar.  Toss all ingredients in dressing and sprinkle with salt and pepper.  Serve chilled.

Quick and Easy Crispy Baked Sweet Potato Fries

Simple, delicious and easy!

Ingredients:

2 Large sweet potatoes
2 Tbsp coconut oil, melted
1/4 Cup grated parmesan cheese
1 Tsp garlic powder
1 Tsp salt
1 Tsp pepper

Method:

Preheat the oven to 450.  Place a large non-stick pan or cookie sheet in the oven to get hot.

Peel the potatoes and slice into large "fries" or, wedges.  Try to keep all slices about the same length/width so they cook the same.

Toss with coconut oil, cheese and seasonings, and spread out on the hot pan.  Cook for 15 minutes, then turn all fries over and cook an additional 15 minutes.

Serve alone or with ketchup, or your favorite dipping sauce.

Kids "Macaroni & Cheese" with White Beans and Parmesan

Hey friends!  Well, this was a HUGE hit.  This could be made for toddlers, kids AND adults!  My biggest difficulty is getting proteins and veggies into my little one's diet, so I have to get creative.  The Great Northern beans are packed with protein, making this "mac n' cheese" far better than any processed kind.  So easy too - make a ton and freeze for later!

Serves 8-10 4oz portions

Ingredients:

1/2 Box of Elbow macaroni noodles
1 10.5 oz can low sodium chicken broth
1 15 oz can Great Northern white beans
2 Tbsp butter or margarine
1/4 Cup heavy cream
1/2 Cup grated parmesan cheese
1 Tbsp garlic powder
1 Tsp onion powder
1 Tsp salt
1 Tsp pepper

1.  Cook pasta according to package.  Rinse, drain, and set aside.
2.  Melt butter in a large saucepan over medium heat.  Add beans, broth, and cream.  Bring to a boil then reduce to simmer.
3.  Transfer mixture to a blender or food processor and puree until creamy.
4.  Return to pan and add parmesan and seasonings.
5.  Add pasta to saucepan and toss.  Add more parmesan if needed.  Will thicken upon standing.

Serve and freeze in individual serving containers for future use!

Grilled Hot Sausage and Veggies

This was so easy and tasty.  You can make it with fully cooked frozen sausage and any vegetables you have in your kitchen!

Serves 4

Ingredients:

13oz package fully cooked smoked hot sausage
1 Large vidalia onion, cut into 1" thick slices
A handful of asparagus, cleaned and cut into thirds
1 large red bell pepper, cut into 1" thick slices
4 Tbsp olive oil
4 Tbsp balsamic vinegar
1 Tsp crushed red pepper
1 Tsp garlic powder
1 Tsp dried parsley
Salt
Pepper

Toss all ingredients together and marinate at least an hour.  Set out to get to room temperature before cooking.  Place on a grill pan in foil, uncovered, and grill on med-high heat for about 15 minutes or until just browned.

Kale Parmesan Quinoa Burgers

A big thanks to my friend Imee of LittleLicious Kids (www.littleliciouskids.blogspot.com) for collaborating with me on healthy recipes for both kids and adults.  These were absolutely delicious, and packed with veggies and protein!  My son loved them.

(I added a few seasonings to this recipe)

Serves:  About 12 patties

Ingredients:

2 Cups low sodium chicken broth
1 Cup quinoa
2 Large handfuls of kale
2 Tbsp olive oil
1 Small onion, diced
4 Eggs
1 Cup panko or breadcrumbs
1/2 Cup shredded parmesan cheese
1 Tsp garlic powder
1/2 Tsp salt
1/2 Tsp pepper

Method:

Cook quinoa according to package.  Set aside to cool.

In a separate pan, heat 1 Tbsp olive oil over medium heat and add kale and onions. Toss until tender.  Set aside and cool.

In a large bowl, combine all ingredients, adding in the quinoa and kale mixture once cooled.  Form into palm sized patties.

Heat 1 Tbsp olive oil in a large nonstick skillet and cook 4-5 patties at a time for 5 minutes on each side, or until browned on both sides.

Cook the remaining patties, or freeze for later use.

Fruit and Veggie Smoothies

I'm sure everyone has their own version for this.  I've been having difficulty getting my 1 year old to eat his veggies, so my dear friend Jess told me to make him a smoothie.  It worked!  I added ice so it was like a frozen treat.  I even tried it and enjoyed it.  The color looks dark because of the frozen blueberries.

Note - measurements are approximate.  Use whatever fruits and veggies you have!

1 6oz container of YoBaby drinkable yogurt
1 Banana
2 Cups packed baby spinach
1/2 Cup shredded carrots
1/4 Cup frozen or fresh blueberries
1/4 Cup frozen or fresh strawberries
Handful of ice

Puree in a blender and serve in a sippy cup, or if too thick, spoon feed or add more ice.  Freeze the leftovers for future use.

Jane Coxwell's Summer Salad

What a perfect summer lunch dish!  Or entree side dish.  Light and refreshing, packed with veggies, and beneficial protein from quinoa.  I'll certainly make this again!

Serves 4

Ingredients:

1 Cup uncooked quinoa
1/2 Cup macadamia nuts
1 Small garlic clove, minced
1 Small green onion, chopped
3/4 Cup seeded diced cucumber
1 Cup diced green apple
1/2 Cup diced green pepper
1/4 Cup diced celery
1/2 Red serrano chili, seeded and diced (I couldn't find so I used Jalepeno.  I also used 2 because I like the extra kick)
Juice of 1 lemon
1 Tbsp agave nectar
Salt and pepper, to taste

Method:

1.  Prepare quinoa according to package directions.  In a small, dry skillet, toast the macadamia nuts until evenly browned, 3-4 minutes stirring often to prevent burning.  Crush the nuts lightly with a knife.

2.  In a large bowl, combine the cooked quinoa, nuts, and remaining ingredients.  Toss and check for seasoning; add more lemon, salt, or agave nectar if necessary.

Serve room temp or chilled.

Pasta Shells, Peas, Ham and Homemade Cheese Sauce

I know kids like the boxed macaroni and "cheese," but I can't help but be concerned of the ingredients and chemicals that are in those foods.  I figured I could make something better and hopefully they'll still like it!  My 11 month old does, hopefully all of your kids will!

Serves 6-8 meals (for kids) plus leftovers to freeze, or 4-6 adults.

Ingredients:

1 Box Medium Pasta Shells
1/2 Stick butter
4-5 Tbsp flour
3 Cups skim milk
1 1/2 Cups shredded cheddar cheese
3/4 Cup frozen thawed peas
1 Slice thick-cut sweet ham (from Deli)

Method:

In a large pot, boil water and cook pasta shells.  Drain and set aside.

In a large saucepan, melt butter on low heat.  Stir 4 Tbsp flour, stirring constantly until it forms a paste.  Add milk all at once, and stir constantly getting the lumps out.  If you feel you need more flour to thicken, add more.  If you think you need more milk, add more.  It should be a creamy texture.  Add cheese a little at a time and stir to blend.

Stir in peas and ham.  Add a dash of salt and pepper.

In the large pot used to boil the noodles, return the drained noodles and pour cheese sauce over, stirring to mix.

Arugula, Pear and Pancetta Salad with Champagne Vinaigrette

Sorry, no picture.  This was light and tasty and the crispy pancetta was delicious!  Peppery arugula, salty crispy pancetta, and sweet pears.  Yum!

Serves 4 (as a side dish)

Ingredients:

4 Cups arugula
1 Medium pear, sliced into 1" pieces
4 Slices pancetta (get from the deli at grocery store)
1 Tbsp honey
1 Tbsp champagne vinegar
1/2 Tbsp fresh lemon juice
3 Tbsp olive oil
Salt Pepper
Pecorino Romano cheese

For vinaigrette:

Mix honey, vinegar, lemon juice, olive oil and salt and pepper.  Set aside.

For salad:

Brown pancetta in medium skillet over medium heat, about 4-5 minutes, turning once.  Turn off heat, let cool.

Toss arugula, pear, crumbled pancetta with vinaigrette and top with fresh shaved pecorino romano cheese.

Good Ole' Fashioned Meatloaf

Well, I have never made meatloaf before, nor have I ever eaten it.  My dad always wanted it but my mom wouldn't make it.  So, Adam requested this for Father's Day, and I made it.  Let me tell you that he enjoyed it for 3 nights straight, the baby liked it, and I actually liked it, too!  The flavor of bacon really makes it delicious!

This is something I'd make on a cold rainy winter night (few and far between here in sunny South Florida).

Serves 6 - 8

Ingredients:

1 Cup dry breadcrumbs
1/3 Cup whole milk
1 Medium onion, finely chopped
3 Garlic cloves, minced
1 Celery rib, chopped
1 Carrot, chopped
2 Tbsp butter
2 Tbsp worcestershire
1 Tbsp cider vinegar
1/4 Tsp allspice
2 Slices raw bacon, chopped
1.5 Lbs ground beef chuck
1/2 Lb ground pork
2 Large eggs
1/3 Cup flat-leaf parsley, finely chopped

Method:

Preheat oven to 350.

Soak breadcrumbs in milk.

Cook onions, garlic, celery, carrot and butter over medium heat until tender.  Remove from heat and stir in worcestershire, vinegar, allspice, salt and pepper.  Add to breadcrumb mixture.

Add the onion mixture to bacon, beef, pork, parsley and eggs in a large bowl and mix with your hands.

Pack mixture into a 9x5" oval loaf in a 9x13" shallow baking dish.  Bake about 1 1/4 Hours, or until meat thermometer reads 155F.  Let stand 10 minutes before serving.

Suggest serving with ketchup.  And mashed potatoes.  Or cheesy potatoes.  ;)

Carrot and Zucchini Muffins

We're at that stage where my child has decided he doesn't like vegetables.  So now I'm having to get sneaky with adding them to recipes.  I made these muffins with carrots and zucchini. They are delicious!  More quick snacks/meals to add to the freezer!

Makes about 16 muffins

Ingredients:

1 Cup flour
1 Cup whole wheat flour
1 Cup sugar
2 Tsp baking soda
2 Tsp baking powder
2 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Cup coconut oil
1/2 Cup unsweetened applesauce
4 eggs
2 Cups grated carrots
2 Cups grated zucchini
1/2 Cup raisins

Method:

Preheat oven to 350.  Line a baking pan with muffin cups.

Mix all dry ingredients.  In a separate bowl, beat eggs and oil.  Combine dry ingredients with egg mixture and fold in zucchini, carrots and raisins.

Bake 22 minutes.

Kid's Cheese Ravioli with Coconut Oil and Veggies

Easy to make, tasty, and gets in proteins and veggies!  This makes a lot, so you can freeze it for later use.  I purchased individual 4oz tupperware containers to freeze perfectly portioned meals for my son!  You can use whatever type of vegetables you have around the house.

Ingredients:

1 package Buitoni Four Cheese Ravioli (in the refrigerated aisle of Publix, near dairy and lunch meat)
2 Tbsp extra virgin coconut oil
1 Tbsp olive oil
3/4 Cup chopped frozen spinach
1/2 Cup chopped tomatoes
1/2 Cup chopped zucchini
Salt
Pepper

Method:

Boil 4 cups of water.  Add 1 Tbsp olive oil (to prevent sticking).  Add ravioli.  Boil until soft, about 6 minutes.  Drain.

In a small sauce pan, melt 1 Tbsp coconut oil over medium heat.  Add chopped spinach and zucchini.  Cook until zucchini is tender.  Add tomatoes.

Toss all ingredients in the pot you used to cook the ravioli.  Turn heat on low, add remaining tablespoon of coconut oil and a dash of salt and pepper.

Veggie and Cheese Egg Muffins

I'm sure you've seen this idea around before.  This is a great thing to make and freeze for your kiddo.  It's got protein and lots of veggies.  Take one out of the freezer, microwave, and serve to your little one with fruit and, voila!  Breakfast is served!

Makes 8 muffins

Ingredients:

6 large eggs
1 slice cheese (I used baby swiss, but any will do)
1/2 cup frozen chopped spinach, drained
1/2 tomato, chopped
1/2 zucchini, chopped
salt
pepper

Method:

Preheat oven to 350.  Place 8 baking cups in a muffin pan and spray with Pam.

Microwave frozen chopped spinach in a bowl for 4 minutes.  Drain.  Mix 1/2 cup spinach (save the remaining spinach for future egg muffins, or toss with noodles, etc) with all other ingredients.  Mix well.

Pour into muffin cups and bake for 20 minutes, or until knife inserted comes out clean.

Let cool and freeze individual muffins for later use.

Chopped Chicken Taco Salad with Homemade Dressing

Very fresh and light tasting.  Healthy and loaded with veggies!

Serves 2 (as a main dish)

Ingredients:

4 cups chopped romaine lettuce
1/2 Rotisserie chicken, white meat, shredded
1/4 Cup corn, rinsed and drained
1/4 Cup black beans, rinsed and drained
1/4 Cup chopped cherry tomatoes
2 scallions, rinsed and chopped (ends removed)
1/4 Cup shredded lowfat cheddar
1/2 Red bell pepper, chopped and seeds removed
1 Jalapeno, chopped and seeds removed
1 small, ripe avocado, chopped
Tortilla chips
*For the dressing:
1 Small container plain greek yogurt (5.3oz, about 3/4 of a cup)
Juice of 1 large lime
2 Tbsp tequila
2 Tbsp taco seasoning
**If dressing is too thick, add equal parts of lime and tequila**

Toss all ingredients together, add dressing and crumbled tortilla chips when ready to serve.

Chopped Salad with Gorgonzola, Bacon and Pears

I'm not big on measurements, and since this is a salad, I'll just provide you with the ingredients and you can use however much of each you'd like.  Deal?  Deal.  :)

Ingredients:

Romaine
Spinach
Crumbled gorgonzola
Crumbled bacon
Sweet onion
Cucumber
Craisins
Fresh pear
Pecans, toasted and chopped

Finely chop all ingredients and toss with dressing of choice - I prefer Ken's Honey Balsamic.

Crescent Rolls with Pear, Brie and Honey

I saw a recipe like this on Pinterest and thought it sounded wonderful, but I thought I could make it a little bit better, haha.  And so I did.

Serves 4-6 (as an appetizer)

Ingredients:

1 container of Pillsbury Crescent Rolls
2 ripe pears, cut into 1" squares (bite sizes)
16 pecans
8 pieces of brie cheese (get a wedge and slice into 8 bite size pieces)
Honey

Method:

Unroll crescents onto ungreased cookie sheet.  Preheat oven to 425.  In the center of each crescent roll, place a slice of brie, then a pear slice, then a drop of honey, then two pecans.  Wrap up each crescent roll and bake until golden brown, or time according to package.

Balsamic Marinated Steak and Kale Salad

I've been on a bit of a kale kick lately, but as you may or may not know, it is quite bitter and not too tasty.  Therefore, you have to add lots of flavor with it!  My husband loved the steak, but wasn't a huge fan of the salad.  This is a HEALTHY alternative to salad (as if salads aren't already healthy)!  The kale is so much better for you than your typical romaine, iceberg, or even mixed greens salad.

Serves 2

Ingredients:

1 Lb top sirloin filets, or flank steak
1/4 Cup balsamic vinegar
1/2 Cup olive oil
1 Tbsp honey
2 Garlic cloves
1/2 Tsp thyme
Salt
Pepper
4 Cups packed kale (or about half of a large bag)
1 Tomato, chopped
2 Tbsp chopped red onion
2 Tbsp crumbled gorgonzola cheese
Creamy blue cheese salad dressing

Method:

Whisk together balsamic vinegar, olive oil, honey, salt, pepper, garlic and thyme in a bowl.  Place steaks in a freezer bag and pour in marinade.  Let marinate for as long as possible (preferably overnight).

Cook steak on grill over high heat, or on stove.  Sear at high heat and then set aside.  Slice steak into strips.

Toss together kale, tomatoes, onions, bleu cheese and dressing and top with steak.

Simple Switch:

Try sauteing green beans or haricots verts in coconut oil and slivered almonds.  Coconut oil has great health benefits, and gives the beans a sweet, nutty taste.  Sprinkle with a little salt and pepper.  Yum!

Sausage and Peppers

Or as I like to say, "Sorsage" in a New York accent.  Cracks me up every time.  These were delicious and easy!  I of course at them on their own, Adam ate his over some rigatoni pasta.

Serves 2

Ingredients:

4 large hot (spicy) pork sausages
2 large green bell peppers, sliced thin
2 large yellow onions, sliced thin
4 garlic cloves, minced
1 Tbsp olive oil
1 28oz can tomato sauce
1 8oz can tomato paste
1/4 Cup marsala cooking wine
1/4 Cup mascarpone cheese
1 Tsp crushed red pepper
1/4 Cup shaved parmesan cheese
1 Tsp oregano
salt
pepper

Method:

In a dutch oven, heat olive oil on medium-high heat.  Add sausages and cook, turning every so often.  Cook about 15 minutes, until browned on all sides.  Set aside.

In pan, add peppers and onions.  Reduce heat to medium and cook until tender, stirring and scraping up bottom of pan.  (About 10 minutes)

Add garlic, stir and reduce heat to low.  Add sauce, paste, wine, cheese and seasonings.  Place sausages back in pan and simmer on low for 1 hour.

Serve on its own, or over pasta.  Sprinkle with parmesan cheese and enjoy.

Homemade Coffee Creamer

My mother-in-law and I were pouring a cup of coffee this past weekend when she asked if I've ever read the ingredients in the Coffee Mate creamer.  I of course didn't, and one of the first ingredients was Partially Hydrogenated Soybean Oil, which is supposed to be pretty bad for you. Learn more here:  http://en.wikipedia.org/wiki/Trans_fat

The very next day, my MIL found a bunch of EASY recipes (on another's blog) for homemade coffee creamer using just two main ingredients - condensed sweetened milk, and any other form of milk.  I replaced my old creamer container (went through the dishwasher) and will only make my own from here on out!  Here is the recipe I used, but there are plenty more at:

http://www.mrshappyhomemaker.com/2013/03/homemade-coffee-creamer-over-20-flavor-varieties/

Ingredients:

1 14oz can sweetened condensed milk
1 3/4 Cup skim milk
2 Tsp vanilla extract

Yay!  PS - use the expiration date of your milk for the expiration date of your creamer.

Simple Stuffed Chicken Breasts

We are currently building an outdoor kitchen, so in the meantime we have no grill. Thus, I have to cook chicken indoors.  It's always fun to look in my kitchen to see what I have to stuff some chicken breasts with.  Last night I had goat cheese, sundried tomatoes, and spinach.  I figured, "why not just stuff it and bake it?"  And so I did.  And it was tasty.

Serves 2

Ingredients:

2 boneless skinless chicken breasts
4 Tbsp goat cheese (or about 2" cut from the goat cheese log)
Large handful of baby spinach
1/4 Cup sundried tomatoes
1 Tbsp butter or margarine
1/2 Cup dry white wine
Juice of 1/2 Lemon
Salt
Pepper
Dash of onion powder
Dash of garlic powder

Method:

Preheat oven to 350.  Melt butter in a 9x13" pan.  Add white wine and lemon to butter.  Set aside.

Mix goat cheese, spinach and sundried tomatoes in a bowl.

Slice chicken breasts like you are cutting a sub sandwich (make a big pocket in the breast, but keep the breast intact).  Stuff with goat cheese mixture, seal chicken as best you can, and hold together with a couple of toothpicks.

Place chicken in 9x13" pan and brush the top with the white wine mixture.  Sprinkle salt, pepper, garlic and onion powder on the breasts.  Cover with foil and bake for 35 minutes until done.  Baste the top with remaining juice before serving.

Spiced Pork Tenderloin with Sauteed Apples

This recipe  came from Cooking Light magazine.  It was so easy, and SO flavorful!  It is like a comfy, fall-tasting dish, but healthy.  So many comfy recipes are heavy dishes.  This was fantastic.

Serves 4

Ingredients:

3/8 Tsp salt
1/4 Tsp coriander
1/4 Tsp black pepper
1/8 Tsp cinnamon
1/8 Tsp nutmeg
1 lb pork tenderloin, trimmed and cut crosswise into 12 pieces
cooking spray
2 Tbsp butter
2 Cups thinly sliced gala apples
1/3 Cup thinly sliced shallots
1/8 Tsp salt
1/4 Cup apple cider
1 Tsp fresh thyme

1.  Heat a large skillet over med-high heat.  Combine salt, coriander, pepper, cinnamon and nutmeg.  Pat dry tenderloin slices and coat each side with dry rub, patting to stick.  Add pork to pan and cook about 5 minutes on each side or until desired degree of doneness.  Remove pork from pan and set aside.
2.  Melt butter in same skillet over med-high heat.  Add apples, shallots and salt.  Cook about 4 minutes or until brown and tender.  Add thyme leaves and apple cider and cook another 2 mins.  Serve apple mixture atop pork tenderloin.

Kale Salad with Spicy Peanut Dressing

I had this at Houston's and am now obsessed.  So I tried my own recipe, and I love it!

Serves 4 (as a side dish)

Ingredients:

16 oz raw kale, rinsed and chopped (hard stems removed)
1/2 Cup unsalted peanuts, chopped and toasted
3/4 Cup roasted peanut oil
1/4 Cup rice wine vinegar
2 Tbsp lemon juice
1 Tbsp honey
1 Tbsp & 1 Tsp dry mustard
1 Tsp worcestershire
2 Tbsp low sodium soy sauce
1/2 Tsp sesame oil
1 Tsp crushed red pepper
1 Tsp brown sugar
1 Tsp water
2 Tsp garlic powder
Salt
Pepper

Mix all ingredients from peanut oil through pepper in a bowl and whisk.  Toss peanut vinaigrette with kale and toasted peanuts.  Serve immediately.  (Or set dressing aside in the fridge and toss when ready).

Roasted Garlic, Cheese and Spinach Quinoa

Sadly, this recipe is not my own.  A reader in a magazine submitted it, and I gave it a whirl.  I love making quinoa in different variations.  It is a great healthy side dish - especially when you add veggies to it!  The roasted garlic in this recipe adds such nice flavor!

Serves 4 (as a side dish)

Ingredients:

1 whole garlic head
1 Tbsp olive oil
1 Tbsp finely chopped shallots
1/4 Tsp crushed red pepper
1/2 Cup uncooked quinoa, rinsed and drained
1 Tbsp dry white wine
1 Cup fat free, low sodium chicken broth
1/2 Cup baby spinach
1/3 Cup chopped seeded tomato
1 Tbsp shaved fresh parmesan
Salt
Pepper

1.  Preheat oven to 350
2.  Remove papery skin from garlic head.  Cut garlic head crosswise at the top to expose the raw garlic.  Wrap in foil, and bake for 1 hour.  Set aside and let cool.  Separate cloves and squeeze to extract garlic pulp.  Discard skins.
3.  Heat oil in saucepan over medium heat.  Add shallots and red pepper flakes and cook 1 minute.  Add quinoa, cook 2 mins stirring constantly.  Add wine, cook until liquid is absorbed, stirring constantly.  Add broth, bring to a boil.  Cover and reduce heat.  Simmer 15 mins or until liquid is absorbed.  Remove from heat and stir in garlic, spinach, tomato and cheese, salt and pepper.  Serve immediately.

Simple Crab Cakes and Savory Remoulade

These were so delicious, and so easy!  Get good quality crabmeat, and be sure to cook on high heat to get that crispy outer crust.  Yum!


Serves 4

For Crab Cakes:

1 1/5 Cups plain breadcrumbs
1/2 Cup chopped green onions
2 Tbsp low fat mayo
1 1/2 Tbsp fresh lemon juice
1 1/2 Tsp dijon mustard
1 1/2 Tsp worcestershire
1 Tsp black pepper
1 Tsp salt
1 Tsp tabasco
2 Large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 Tsp olive oil
4 Lemon wedges

Combine all ingredients through crabmeat in a large bowl.  Make 8 patties and refrigerate until ready to cook.  (Now's a good time to make the remoulade, if you haven't already.  This can all be made in advance).

For Remoulade:

1 1/4 Cups lowfat mayo
1/4 Cup creole mustard
1 Tbsp paprika
1 1/2 Tsp cajun seasoning
2 Tsp horseradish
1 Tsp sweet pickle juice
1 Tsp tabasco
1 garlic clove, minced
1 Tbsp fresh lemon juice

Mix all ingredients and keep refrigerated until ready to use.

To cook the crab cakes, heat the olive oil in a large nonstick pan over med-high heat.  Add patties and cook 4 minutes on each side, or until golden brown and crispy!  Serve with lemon wedges and remoulade sauce!

Cheddar and Spinach Souffles

This recipe originally called for parmesan instead of cheddar.  I made them, and the flavor was lacking a little bit.  So, I altered them by adding onions and subbing cheddar for parmesan.  These are very interesting, light and unique.  They pair beautifully with steak and red wine!

Serves 4

Ingredients:

Cooking spray
1/4 Cup dry breadcrumbs
1 (6 oz) package fresh baby spinach
1/2 Medium yellow onion, chopped
2/3 Cup fat free milk
2 Tbsp all-purpose flour
1/8 Tsp salt
1/8 Tsp ground nutmeg
1/8 Tsp fresh ground pepper
1/2 Cup (2 oz) finely grated, good quality sharp cheddar cheese
2 Large egg yolks
4 large egg whites
1/4 Tsp cream of tartar

Method:

1.  Place a baking sheet in the oven.  Preheat to 425.
2.  Coat 4 (6 oz) ramekins with cooking spray; sprinkle evenly with half of the breadcrumbs, tilting and turning ramekins to coat.  Leave some breadcrumbs for later use.
3.  Heat a large nonstick skillet over med-high.  Spray pan with cooking spray.  Add onions and cook until tender.  Add spinach, cook for 2 minutes until it wilts.  Place spinach in a colander and let stand for 5 minutes.  Squeeze excess liquid from spinach and onion mixture and coarsely chop.
4.  Combine 2/3 Cup milk and the next 4 ingredients (through black pepper) in a small saucepan over med-high heat, stirring with a whisk until smooth.  Cook for 2 mins or until mixture is thick and bubbly, stirring constantly.  Spoon mixture into a large bowl, let stand for 10 mins.  Stir in spinach, onions, cheese and egg yolks.
5.  Combine egg whites and cream of tartar in a large bowl and let sit at room temp for 15 mins.  Beat with a mixer at high speed until medium peaks form.  Do not overbeat.  Gently stir one-fourth of egg whites into spinach mixture and gently fold in the remaining egg whites.  Gently spoon mixture into prepared ramekins.  Tap dishes 2-3 times on counter to level.  Sprinkle each with remaining breadcrumbs.  Place ramekins on baking sheet and return to oven at 425.  Immediately reduce temp to 350.  Bake souffles at 350 for 21 minutes or until puffy and golden brown.  Serve immediately.

Broiled Herb-Marinated Shrimp

This recipe is not my own; this came from Cooking Light magazine.  It was so easy for a quick weeknight dinner, and healthy too.

Serves 4

Ingredients:

3/4 Cup fresh cilantro leaves

3/4 Cup fresh parsley

1/2 Cup fresh basil

3 Tbsp olive oil

3 Tbsp orange juice

1 Tbsp lime juice

1/2 Tsp cumin

1/2 Tsp salt

1/2 Tsp pepper

2 Garlic cloves

24 Jumbo shrimp (I used the frozen, peeled and deveined shrimp, thawed)

Cooking spray

Method:

Combine all ingredients except for cooking spray and shrimp in a food processor.  Blend until smooth.  Toss shrimp in marinade and refrigerate for at least 30 minutes.

Preheat broiler to high heat.  Spray baking sheet with cooking spray, and spread out shrimp evenly on pan.  Broil 5 inches from heat for 2 minutes on each side, until shrimp are pink and done.  

Parsley and Pea Barley

This was so light and fresh tasting.  I made it ahead of time, refridgerated it and ate it chilled.  A healthy and flavorful side dish!

Serves 4-6

Ingredients:

2 Tbsp olive oil
2 leeks, white and light green parts only
1 Cup frozen peas, thawed
2 Tsp grated lemon zest
2 Tbsp lemon juice
1/2 Cup fresh flat-leaf parsley, chopped 
1 Garlic clove, minced
3 Cups cooked pearl barley

Method:

Heat olive oil in a medium skillet over medium heat.  Add leeks (washed and cut into 1/2" thick half-moons).  Season with salt and pepper and cook, stirring occasionally until tender, 7-8 minutes.  Add peas, lemon zest and garlic.  Cook about 3 minutes, stirring occasionally.  Add parsley.  Fold mixture into the barley, add lemon juice and toss. 

Ribeyes with Carmelized Shallot Bleu Cheese Butter

This is mouth-watering!  Delicious - I don't think I'll make a steak any other way!  You can make extra butter and freeze for another night.

Serves 2

Ingredients:

2 thick, good quality boneless ribeye steaks
1/2 stick butter, room temperature, divided
1 shallot, sliced
1 garlic clove, minced
1 1/2 Tbsp bleu cheese (use a good quality - I used Maytag)
1 Tsp fresh thyme

Method:

Set out butter and steaks to get room temperature.  Might as well go ahead and open a fine bottle of red!

In a saute pan, heat 2 Tbsp butter and add shallots.  Cook shallots on med-low heat until they carmelize and turn slightly brown, about 10 minutes.  Add garlic and thyme, cook for 2 minutes.  Set aside and let cool.

In a bowl, mix the remaining butter with bleu cheese.  Once shallot mixture cools, add it to the butter.  Mix around, and place on a sheet of parchment paper.  Roll into a log and chill in the refrigerator for 30-45 minutes.

Turn the oven on broil, and place a heavy saute pan in it to heat up. 

Meanwhile, pat the steaks dry and brush with olive oil, season with salt and pepper.  Using a thick oven mitt, remove the saute pan from the oven and place on the stove over med-high heat.  Add the steaks - they should sizzle immediately.  Cook for about 1 minute on each side until they brown, then place back in the boiler oven.  Cook about 3-4 minutes for medium-rare steaks. 

Slice the butter and place on top of each steak and let melt.  Mmm!

Tequila Lime Salad Dressing

Delicious!  I tossed with lettuce, mojo grilled chicken strips, blackbeans, corn, tomatoes, avocado, red onion, and shredded cheddar cheese for a tasty and light dinner salad!

Ingredients:

1/4 Cup olive oil
Juice of 1 lime
1 Tsp lime zest
1 Tbsp apricot preserves
1 shot glass of tequila
1 garlic clove, minced
Dash of cayenne pepper

Whisk together all ingredients and use as a salad dressing or marinade. 

Lemony Fresh Green Beans

Crisp, fresh, light and delicious!

Serves 4 (as a side dish)

Ingredients:

1/2 Lb green beans or haricots verts
1 garlic clove, minced
1 Tbsp dijon mustard
1/4 Cup white wine
1 Tbsp olive oil
Juice of 1 lemon
1 Tsp lemon zest
1/4 Cup sliced almonds
Fresh grated parmesan cheese
salt
pepper

Rinse and trim beans.  In a bowl, whisk together garlic, wine, olive oil, lemon juice, lemon zest, mustard, salt and pepper.  Marinate green beans in fridge for at least an hour.

In a medium saucepan, toss beans with almonds and marinade and cook on medium-high heat for about 10-15 minutes until juice starts to evaporate.  Top with parmesan and serve.

Fall Harvest Vegetable Soup with Sausage

A hearty, healthy, fresh soup for a cool fall evening.  Such a good feeling eating all these veggies! 

Serves 6 - 8

Ingredients:

4 Tbsp olive oil
1 medium yellow onion
1 leek, rinsed, chopped, and thick green parts discarded
5 garlic cloves, minced
1 cup chopped carrots
2 celery stalks, peeled and chopped
4 cups chopped green cabbage
1 medium zucchini squash, sliced and quartered
1 medium yellow squash, sliced and quartered
5 asparagus stalks, sliced 1/2" thick on an angle
2 cups kale, chopped
1 bunch fresh parsley, chopped
1 can garbanzo beans, drained
2 cans low-sodium vegetable broth
2 cans low-sodium beef broth
salt
pepper
1 tbsp dried basil leaves
1 tsp crushed red pepper flakes
5 links turkey sausage (I used Jenni-O spicy italian turkey sausage)
Fresh grated parmesan cheese

Method:

In dutch oven or large pot, heat olive oil on medium heat.  Add onions, leeks and garlic.  Add carrots and remaining veggies in above listed order.  Add beans and broth and reduce heat to simmer.  Add seasonings.

In a separate pan, heat 2 more tablespoons olive oil and add sausage links.  Cook on medium-high heat until thoroughly cooked, about 10 minutes.  Slice sausage into small pieces and add to soup.  Simmer on low until ready to serve.  Top with parmesan.

Shrimp and Sausage Tortellini with Asparagus and Sundried Tomatoes

I created this while looking through my refrigerator and freezer to find random ingredients to throw together.  It turned out delicious!

Serves 2

Ingredients:

2 frozen, pre-cooked sausage links (I used Casual Gourmet Roasted Red Pepper and Spinach Chicken Sausage)
1 Cup thawed frozen shrimp, peeled, deveined and tails removed
2 Tbsp olive oil
Juice from 1 lemon
1/2 Cup dry white wine
1/2 small yellow onion
2 garlic cloves
1 package cheese tortellini
1/4 Cup sundried tomatoes
2 asparagus stalks, cut into 1" pieces
Dash crushed red pepper
salt
pepper
parmesan cheese (to top it with)

Method:

In one pan, boil water and cook tortellini.  Drain and set aside.

In another pan, sautee onions and garlic in olive oil until onions are tender.  Add asparagus and sundried tomatoes.  Add sausage links and shrimp.  Sautee on medium heat to cook shrimp and fully heat sausage.  Add lemon juice and white wine.  Add salt, pepper and crushed red pepper flakes.  Toss with tortellini and top with parmesan cheese.

Mom's Chicken Noodle Soup

Tender all white meat chicken, easy to make, and comforting during flu season or on a cold day!

Serves 6-8 (or freeze leftovers)

Ingredients:

4 large boneless skinless chicken breasts
2 tbsp olive oil
2 medium yellow onions
1 cup carrots sliced 1/4" thick
1 cup celery sliced 1/4" thick
1/2 cup fresh parsley
4 cans low sodium chicken broth
1 tbsp Better than Bouillon chicken flavoring
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1 box favorite small pasta (soup noodles, campanelle, ribbons, etc)

Method:

In a large pot, simmer carrots, celery and onion in olive oil under tender.  Add chicken breasts, soup, and all seasonings.  Add one soup can full of water to dilute a bit.  Simmer on low 2-3 hours until chicken is fully cooked. 

Take out each chicken breast and shred with a fork.  Put chicken back into pot and keep on low until ready to serve.

In a separate pot, boil water for noodles.  Cook pasta, drain, and serve soup over pasta.

Quinoa Broccoli Cheese Casserole

This recipe is sadly not my own; I found it on Pinterest.com.  I may make some changes/additions to it next time, to make it my own though!  In the meantime, it was excellent!

Ingredients:

1 10oz can cream of broccoli soup
2 Cups cooked and chopped broccoli (cooked slightly, leave crunchy)
1 1/2 Cups cooked quinoa (follow instructions on package)
1/4 Cup fresh grated parmesan cheese
1/3 Cup reduced fat mayo
2 Tbsp skim milk
1 1/4 Cup reduced fat shredded cheddar cheese
1/2 Tsp splenda
1/4 Tsp black pepper
1/4 Tsp salt
A dash of nutmeg

Cook quinoa and set aside.  Cook broccoli and set aside.

Preheat oven to 350.  Coat a shallow casserole dish with cooking spray.

In a large bowl, mix the soup, mayo, milk, shredded cheese, splenda, pepper, salt and nutmeg.  Stir in the quinoa and broccoli.  Spoon mixture into casserole dish.  Sprinkle the top with parmesan.  Bake uncovered for 35-40 minutes until brown and bubbly on top.

Green Juice

I'm more focused than ever to get all my nutrients with my baby coming soon.  Especially after reading that fetal brain development is the most crucial at the end of pregnancy.  So, I saw on the Today Show this morning that Joy Bauer had a recipe for a green juice.  I've never mad a green smoothie before, and wasn't sure if I'd like it.  Well, I copied her recipe, and I must say, it isn't all that bad.  It's soooooooo good for you, and it has the added protein from the greek yogurt.  I guess if you're going to try a green smoothie, might as well try this one.

Bottoms up!

Ingredients:

1 large handful of baby spinach
1/2 Cup chopped cucumber, with skin on
1 celery stalk, peeled and chopped
1/2 Cup water (I used a cup of ice instead so it would be nice and cold)
1 small container of plain, nonfat greek yogurt (about 1 cup)
1/2 a banana
1/2 Cup rinsed and drained canned (or fresh) pineapple

Put all ingredients in a blender and blend until smooth.

Cinnamon Raisin Breakfast Cookies

I found this recipe on Pinterest, but changed it slightly.  These are quite tasty, considering they have no sugar, flour, egg, etc.  They are easy, and all natural!  Goes great with a cup of coffee. 

Ingredients:

3 Mashed overripe bananas
1/3 Cup applesauce (unsweetened)
2 Cups rolled oats
1/4 Cup almond milk
1/2 Cup raisins
1/4 Cup chopped walnuts
1 Tsp vanilla
1 Tsp cinnamon

Method:

Preheat oven to 350.  Grease cookie sheet and add spoonfuls of mixture, spacing 1/2" apart.  Bake for 15-20 minutes. 

World's Best Chocolate Cake

This is seriously one of the best tasting chocolate cake recipe's I've ever had.  My mom always made this and we loved it.  It is different - not your typical chocolate cake.  It is rich, thick, and served cold/room temperature (needs to be stored in the fridge because of the buttermilk in it).

I just made this and tried using lowfat buttermilk, light butter, and splenda.  It is still good, but not quite the same.  I think some recipes just need to be bad in order to be oh, so good!

Preheat oven to 350.

Cake:

2 sticks butter
1 Cup water
4 Tbsp cocoa;

Melt above and pour over:

2 C flour
1 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp salt
2 C sugar

Add:

1/2 C Buttermilk
1 Tsp vanilla
2 Eggs, beaten lightly

Mix all above ingredients and pour into a greased 9x13" pan.  Bake for 30 minutes.  Let cool.

Frosting:

1 stick butter
4 Tbsp cocoa
6 Tbsp buttermilk
1 Tsp vanilla
1 box powdered sugar.

Boil butter, cocoa, buttermilk and vanilla, and pour over 1 box of powdered sugar.  Wait for cake to cool and spread.  Chill cake and serve.

Raisin Bread with Custard and Berries

This recipe came from the Orlando Sentinel, and was from there pulled from "A Well-Seasoned Kitchen".  This was so fresh, light and delicious.  I love it for breakfast, or as an afternoon summer dessert (BBQ, shower, etc).

Serves 12

Ingredients:

8 slices good quality cinnamon raisin bread
1/2 Cup butter, melted
4 eggs
2 egg yolks
3/4 Cup sugar
3 Cups whole milk
1 Cup whipping cream
1 Tbsp vanilla
3 Cups mixed fresh berries (blueberries, raspberries, chopped strawberries)
Confectioners Sugar

1.  Brush both sides of bread with the butter.  Line a 13x9" glass baking dish with bread slices.

2.  Whisk the eggs and yolks in a bowl.  Add the sugar, milk, cream and vanilla; whisk until well mixed.  Slowly pour through a strainer over the bread, covering evenly and completely.  If the slices float to the top of the egg mixture, gently press and hold them down with your finger.  Cover; refrigerate at least 2 hours or overnight.

3.  Heat oven to 350.  Allow baking dish to come to room temperature.

4.  Place the baking dish on a large rimmed baking sheet on the middle rack of your oven.  Pour 2 cups hot water into the baking sheet (around the baking dish).  Bake until lightly browned and eggs are cooked (it should spring back when you push lightly on the top), 30-35 minutes.  Cool slightly; top with berries and sprinkle with confectioners sugar.

Serve room temperature or cold.  (Keep refrigerated at all times).

Asparagus-New Potato Hash

This recipe came from Southern Living.  What a delicious, light and fresh recipe!  Great side dish to pass around the table.

Makes 8 servings (as a side-dish)

Ingredients:

1 lb small red potatoes
1 lb fresh asparagus
2 shallots, minced
2 tbsp olive oil
1 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
2 tsp fresh lemon juice
1/3 cup crumbled farmer's cheese (I used goat cheese)

1.  Bring potatoes and salted water to a boil in a dutch oven over med-high heat.  Cook 15 minutes or just until tender; drain well.  Cool and cut into quarters.
2.  Snap off and discard tough ends of asparagus.  Cut asparagus into 1/2" pieces. 
3.  Saute shallots in hot oil in a large non-stick skillet 1 minute.  Add asparagus, thyme, salt and pepper, and lemon juice; saute 2-3 minutes or until asparagus is crisp-tender.  Add potatoes, and saute 3 minutes until thoroughly heated.  Remove from heat, and sprinkle with cheese crumbles.

Salmon Escabeach

My mom's friend made this for her at a dinner party a few months ago and my mother just raved about it.  It sounded weird, but she told me to trust her as she made it for me one night.  Let me tell you - I am pregnant, and during my pregnancy I'm not that into fish (especially salmon).  I SCARFED this down!  It was delicious!!!!

Ingredients:

5-6 oz pine nuts
3 oranges, zested
5-6 garlic cloves
2 stalks celery, sliced thinly
2 fresh salmon fillets, skinned
1/2 Cup sliced green olives
1/2 Cup raisins
2 Tbsp capers
2 small cans mandarin oranges, juice drained
1 Tsp cider vinegar
EVOO
S&P

Method:

In a pan, cook celery, garlic and orange zest with a little olive oil and salt and pepper over medium-low heat until celery is tender.  Add pine nuts, olives, capers, raisins, orange segments, and cider vinegar.  Keep simmering on med heat.

In a separate pan, heat EVOO to medium and add salmon filets.  Cook 3-4 minutes until they brown nicely, then turn and cook another 2-3 minutes.  Top each filet with mixture.

Beef Wellington with Gorgonzola

Wow.  This was FANTASTIC.  Mouth-watering!  A little time consuming, but it's sort of nice to do a little preparation at a time, and not all at once.  Might want to start preparation on this recipe 3-4 hours before desired serving time.

Ingredients:

Four 1 1/2" thick center-cut filet mignons
2 Tbsp unsalted butter
2 Tbsp chopped shallots
2 Tbsp minced garlic
1 large egg
1 puff pastry sheet (from a 17 1/4 oz package frozen puff pastry) thawed
4 Tbsp fresh gorgonzola cheese
1/2 Cup beef demiglace
1/2 Cup madeiera cooking wine

Preparation:

Preheat oven to 425F.

Pat filets dry and season with salt and pepper.  In a shallow roasting pan, roast filets in the middle of the oven 10 minutes, set aside and cool.  (Filets will be baked again later).  Chill filets, covered, until cold about 1 hour.

In skillet, melt butter.  Add shallots and garlic and simmer until tender.  Set aside.

Lightly beat egg in small bowl to use as an egg wash.

On a lightly floured surface, roll out puff pastry sheet into a 14" square.  Trim edges to form four equal large squares.  Put 1 Tbsp gorgonzola in the center of each square.  Top gorgonzola with shallots and butter.  Top mixture with a filet, pressing down into the middle of the pastry square.  Wrap 2 corners of the pastry on top of the filet, sealing with egg wash.  Wrap remaining corners and seal in same manner.  Seal any and all gaps of filets with pastry and egg wash, and place in a nonstick baking pan, seam-side down.  Chill beef wellingtons loosely covered, about 1 hour.  Save remaining egg wash.

Preheat oven to 425F.  Brush top and sides of wellingtons with remaining egg wash.  Bake 20 minutes, or until pastry is golden on top and meat thermometer reads desired temperature (suggest med-rare or medium).

While beef is roasting, boil beef demiglace and madiera for 1 minute, then keep warm. 

Serve beef wellingtons with sauce.

Broiled Peaches with Bourbon Caramel over Vanilla Ice Cream

This recipe came from Cooking Light magazine, and it called for pineapple.  When I made it last summer, peaches were in season and the recipe sounded so good with peaches.  It was fantastic!  Such a nice treat!

1/2 Cup granulated sugar (or artificial sweetener)
3 Tbsp plus 2 Tsp bourbon, divided
3 Tbsp water
1 Tsp fresh lemon juice
1/4 Cup heavy whipping cream
1 Tsp vanilla extract
4 large peaches, rinsed, cored and sliced into 1/2" thick slices
cooking spray
3 Tbsp brown sugar
2 Cups vanilla ice cream

1.  Combine sugar, 3 Tbsp bourbon, water and lemon juice in a medium saucepan over med-high heat; cook 2 mins or until sugar dissolves, stirring constantly.  Bring to a boil; reduce heat to medium and cook without stirring about 10 mins or until golden.  Remove from heat.  Carefully add cream, stirring constantly (mixture will bubble vigorously).  Cool slightly.  Stir in remaining bourbon and vanilla.

2.  Preheat broiler to high.

3.  Arrange peaches on a foil-lined baking sheet coated with cooking spray; sprinkle evenly with brown sugar.  Broil 5 inches from heat for 12 minutes or until golden brown.

4.  Scoop ice cream into bowls, arrange peach slices on top.  Top with caramel sauce!  Serve immediately.