Every once in a while I just need something super indulgent for breakfast. Most of the time that means doughnuts for my family. When our favorite doughnut shop retired earlier this year we were at a loss. We’ve tried many of the other neighborhood spots, but none of them are quite as good. Although I recently took a doughnut making class, I have not yet made them at home on my own. So I have succumbed to simply making muffins on a regular basis. This recipe is my version of a churro in muffin form. I hope you enjoy.
2 cups flour
1 cup milk or cream
2/3 cup brown sugar or granulated sugar (I used brown.)
1 tablespoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
8 tablespoons vegetable oil
Dairy has been an ongoing struggle in our house for a few years now. Mostly because we love it and can’t digest it. Unfortunately, it looks like half of our family is lactose intolerant. So this summer’s mission #1 is to find healthful snacks and substitutes to lead a dairy-free lifestyle. For me, an avid cheese lover this is a challenge to put it lightly. We’ve been eating low-dairy for about four years, but now it’s time to cut it out entirely. While I spent a solid hour in Whole Foods looking for easy-to-send-to school snacks, it really hit me that dairy is in everything! If you’re in the same boat as me, just learning how to eat dairy-free, check out the link here to a wonderful resource with plenty of reviews of products as well as recipes. Continue reading Non-dairy Creamy of Anything Soup→
With the school year starting back up, so many of us will soon be thrown into that business of the after-school hustle. So who can’t use a few easy tricks to getting meals on the table a little faster. Some weeks I am a pre-chopper and other times I am a pre-cooker. All of these meals are meals that you can make on the weekend, or whenever you have time, and then they reheat well when it’s time serve them. The other great thing about these dishes is that because the stand up to re-heating you can easily pack them for lunch, or bring to a pot luck. I hope you enjoy these.
Goat Cheese Enchiladas are a sophisticated Mexican meal that are definitely suitable for entertaining. A delicious combination of goat cheese and green chiles give this traditional comfort food a little glam power.
Chicken Cobb Hand Pies are my favorite salad tucked inside a pastry crust. Who wouldn’t love that? I love a good sandwich with a side salad, and this pocket sammy is amped up because it’s stuffed inside of dough!
Chicken Stuffed Peppers are a healthier version of the traditional pork and beef stuffed favorite, but just as tender and moist. These reheat really well, so make a batch or two and send them for lunch too.
Chili what more do I need to say? OK, a little more would be good. This is a fabulous veggie chili that holds its own filled with spices that with keep your mouth begging for more.
Traditional Meatballs are one of my tests of a good Italian restaurant. I am super picky to say the least about meatballs, as most Italians are. These are a classic recipe with my favorite homemade marinara to boot!
Bonus Make Ahead Meal: Pesto Chicken. Sorry no photo for this one, but it’s super simple! Heat the oven to 425 degrees. Spray a 8 x 8 inch glass baking dish with non-stick spray. Spread 1/2 cup of pesto on the bottom of the pan. Top with 2 cups of pre-cooked chicken or shredded rotisserie chicken. Spread the chicken with another 1/2 cup of pesto and top with 1/2 cup of your favorite cheese shredded (I used white cheddar). Bake for 15 minutes until bubbly and hot all the way through. Serve this over pasta or brown rice.
It’s been that kind of week where I need to indulge with some delectable desserts. So instead of stuffing my face, I thought I would try to live vicariously and revisit some of my favorite posts in the dessert arena. I hope you enjoy these too!
Bonus: Sorry no photo for this one, but they were so good I had to share. Easy Almond Cookies I adapted these from the Betty Crocker website where I simply used white cake mix (instead of lemon) and added 1 1/2 teaspoons of almond extract and a few almond slivers on top of each one.
With the last remnants of winter hanging by a thread, I will succumb with one final post to the Gods of Comfort Food. Yes, as we all bid a fond farewell to cold weather veggies I thought I would share one of my favorites that I don’t get to make all that often anymore (my kids are not fans of mushrooms). This recipe although time consuming can be made ahead and re-purposed into a second meal or appetizer, which makes it so much more appealing in my eyes. So this might not be one of those recipes that you make on the fly, but may be the perfect capstone to a Sunday evening family meal.
As we’re trying to eat a bit more meatless, I noticed that the Wynn Las Vegas has revamped their menus to include vegan and vegetarian recipes at each of their eateries. What better way to get a little bit of Vegas at home? Ok, so maybe it’s not the same, but I started with my classic mushroom risotto (one of the dishes on the Wynn’s menu), and then I decided to add some fresh spinach for a bit of texture and freshness.
2 cloves garlic smashed
1 tablespoon olive oil
1 tablespoon butter
1/2 cup of red onions, diced
2 cups of your favorite mushrooms, cut into bite sized chunks
1 cup of baby spinach torn into bite sized pieces
1 cup of Arborrio rice
2 1/2 cups of vegetable stock
1 cup of white wine
2 tablespoons of cream cheese
1. In a medium saute pan on medium heat melt the butter and olive oil together. Once melted toss in the smashed garlic and onions. Lower the temperature to low and stir the onions and garlic occasionally for about 20-30 minutes until the onions are nice and caramelized.
2. Remove the onions from the pan at this point and add the chopped mushrooms to the same pan to cook over medium heat until cooked through, about 5-7 minutes.
3. Add the mushrooms to the onion mixture and then toast the rice in the same pan for about 2 minutes. Then reduce the heat to low and add 1 cup of stock and stir the rice occasionally for about 10 minutes until the liquid is absorbed. Repeat this process of one cup of liquid every ten minutes until all the liquid is absorbed and the rice is chewy.
4. Finally, add the cream cheese, the spinach, and the mushroom and onion mixture into the rice. Stir it all so that the cheese is evenly distributed. Serve with a few sliced almonds on top and Viola!
With weather across the country dangerously cold, I thought I’d share one of my favorite comfort food recipes. I love to order Chicken Pot Pie at restaurants in the winter because it always seems to satisfy that creamy and crunchy fix I am looking for, but I am always left longing for more of the soupiness that is inside the pastry crust. I developed this dairy free version to fill that void.
This is a pretty simple recipe that can be whipped up on the fly with a grocery store rotisserie chicken if you like. You can even serve this over pasta or rice instead of with the pie crust on the side.
4 cups Chicken broth
1/2 cup white wine
4 tablespoons flour, preferably Wondra
4 tablespoons unsalted butter
2 cups total Diced carrots and celery
2 teaspoons Dijon mustard
1 chicken breast, shredded about 1 cup
pie dough, optional
1. In a large sauté pan over medium heat melt the butter and then add the flour. Whisk together to make a smooth paste and let the flour cook to a tan color. This is your roux.
2. Slowly whisk in the mustard, wine and chicken stock, or if you prefer vegetable stock.
3. Toss in your veggies, and let them simmer at a low temperature until they are cooked to your liking (5-10 minutes).
4. Then add the precooked chicken and warm it throughout.
5. To serve top with lemon zest and a lemon wedge, and a piece of baked pie crust or French bread.
With the new year in full swing and keeping with my resolution of eating more veggies, I thought I would post this lovely soup recipe today.
It’s been a while since I have posted a soup dish, and as a result since I have extolled the virtues of this simple meal. Yes, soup can be a meal!
I could fill my belly with the endless warmth that soup provides for days on end. Especially in this chilly winter weather we are wading through. To come home to a simple soup to soothe the soul sounds simply satisfying and stupendous to me. Wow! That was a lot of alliteration.
I’m not sure what it is about soup, but it really does cure all! When I’m feeling a bit under the weather a simple bowl of tomato bisque with a grilled cheese makes me feel sooo good.
And on a busy night where I don’t have time between kids activities to cook a big dinner, throwing together a quick chicken noodle with leftover vegetables from the week is how I survive.
I hope you enjoy this spicy twist on Tomato Bisque inspired by Chobani’s #MadeWithChobani project!
3 cups carrots roughly chopped
5 cups vegetable or chicken stock
2-3 teaspoons curry powder, a little less if you don’t want it too spicy
2 cloves garlic, whole
Juice of 1 lime, about 1 tablespoon
1 5.3 oz. container plain Chobani yogurt
One pinch of salt and pepper to taste
1. In a medium stockpot bring to a boil the carrots, stock, curry and garlic. Let this summer for about 20 minutes or until carrots are super soft.
2. Transfer to a blender and purée (with steam vent open) for about a minute until it is a smooth consistency throughout.
3. Return the purée to the pot and stir in the yogurt and the lime juice. Then warm it back up and serve it garnished with cilantro and croutons if you like.