Tag Archives: food

Cinnamon and Sugar Muffin Puffs

Cinnamon PuffsEvery 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.

Shopping List:

2 cups flour
1 cup milk or cream
2/3 cup brown sugar or granulated sugar (I used brown.)
2 eggs
1 tablespoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
8 tablespoons vegetable oil

Topping:

4 tablespoons melted unsalted butter, 2 tablespoons sugar, 1/2 teaspoon cinnamon

Instructions:

  1. Heat oven to 400 degrees.
  2. In a large bowl start by whisking together flour, sugar, baking powder, salt and spices.
  3.  Make an indentation in the center of the bowl and mix in the vanilla, milk and eggs.
  4.  Spoon these into a well-greased mini-muffin baking tray. Bake for 12-14.
  5. When they are done pop them out of their tray and roll them quickly in the butter, sugar and cinnamon topping.
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Non-dairy Creamy of Anything Soup

veggie soupDairy 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

Back to School Make Ahead Dinners: 5 to Keep You Alive

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.

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Goat Cheese Enchiladas

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

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!

 

 

 

 

Stuffed Peppers
Chicken Stuffed Peppers

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.

 

 

 

 

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Veggie filled Chili

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
Traditional Meatballs

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.

Creamy Chicken Pot Pie Soup

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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.

Shopping List:
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

Instructions:
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.
Enjoy!
Serves: 4

Curried Carrot Bisque

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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!

Shopping List:
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

Instructions:
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.

Serves: 4 appetizer portions or 2 meal portions

For more recipes with Chobani click here.

A Party? In a Bowl? Why yes, thank you! (A Super Bowl Party Appetizer Wrap-Up)

As many of you know I love to entertain, mostly because I love to make mini-foods. But really because I enjoy hanging out with friends while celebrating something special. So, it’s been a pretty long tradition–ok so it’s only been 4 or 5 years, but what ‘evs–of hosting a small group of friends for a Super Bowl Viewing Party.

Normally, I will make a couple of heartier dishes and ask the other families to lighten the load by bringing a dish to share. Here are some of my favorite Super Bowl Go To Party Faves!

Nothing like a hot dip to get the party started, yeah? P1050450Baked Green Chile Artichoke Dip
Simply fresh flavors make this one pop.

P1050799Roasted Tomato Bruschetta
You’ve got to have something for the kiddos, too.

Pizza Pop 'ems
Pizza Pop ’ems

Pizza Pop ’ems
And, who doesn’t love bacon? P1040448

Bacon Carmelized Onion Pinwheels
Ok, maybe the vegetarian doesn’t love bacon? Real men do eat quiche.P1030196

Spinach and Feta Quiches

I really don’t care who wins, FYI.

A Healthier Side of Chili

P1060572It’s been ages since I’ve updated this blog!   And of course with my New Year’s Resolution of a healthier lifestyle just a flash-in-the-pan behind me, I can’t forget how much I’ve ignored my readers this past year. I apologize and hope that you will all be satiated with a delectable dish for a cold winter’s night–Chili.

Ok, so it’s not all that cold this afternoon in Southern California, but I’m banking on the fact that our weather will flip-flop back to its fogginess in a few days anyway.  And who doesn’t love to whip up a bowl of chili after a busy day at work? Yes, in just 30 minutes or less!

I know most people think of chili as something that simmers away all day, and there are certainly some great slow cooking recipes out there that work magic, but so many of them have you prep way too much before you turn on the machine. I hate that! I mean, really, who wants to get up earlier just to get dinner going before you head out for the day? My kind of slow cooking is really dumping it all in and letting it all work its own magic….ok I’ll admit it–slow cooking is for my way too hectic days where I know I will be too lazy to cook at the end, and I want to avoid going the fast food route.

So if you are craving a little chili, but don’t want to waste your slow cooker day (mine is Wednesday, btw) give this recipe a try. I think you’ll really enjoy the fresh flavors and the added vegetables that give it a slight sweetness.

Shopping List:

1 pound ground beef, I prefer 7-15 % fat organic

2 cloves of garlic, chopped

1 medium zucchini, quartered and diced

1 cup frozen corn, thawed

1-28 ounce can of crushed tomatoes

1 tablespoon of chili powder

2 teaspoons of cumin

2 teaspoons of ancho chili powder

salt to taste

Suggested toppings: sour cream, shredded cheddar cheese, tomatoes, avocado, cilantro, red onion, black olives, radishes, tortilla chips, corn chips…ok, so basically anything you like.

Instructions:

1. In a large sauté pan, sauté on medium-high heat 1 tablespoon of olive oil with the garlic until the garlic begins to brown.

2. Add the ground beef to the pan and brown it for approximately 5 minutes until it is mostly cooked. A little pink is still ok, since you will continue cooking it from this point.

3. Push the meat to the edges of the pan, and add the zucchini and corn to the center, and then let it cook for 5-7 minutes until the meat and vegetables are nicely caramelized.

4. Reduce the heat on the pan and begin to season dish with the cumin, the chili powders and the tomatoes. Let this simmer at low for another 5-7 minutes. Then taste it! You might want to add some salt or of course your favorite hot sauce. Now it’s ready to enjoy with any (or none) of those yummy toppings.

Serves: 4-6