Tag Archives: recipe

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.

Top 5+ SweetTreats

P1040655It’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!

Jacob's Favorite Brownie Cookies
Jacob’s Favorite Brownie Cookies

Brownie Cookies These are my kids’ most frequently requested cookies!

Nothing like a baseball cookie after a game.

Nothing like a baseball cookie after a game.

Home Run Frosted Sugar Cookies A simple recipe for sugar cookies with icing.

 

An indulgent breakfast treat.
An indulgent breakfast treat.

Oatmeal Chocolate Chip Quick Bread What better way to start a morning than eating oatmeal! Ok, so it’s not quite as healthy as that.

Jamie Oliver's Steamed Pudding Cake
Jamie Oliver’s Steamed Pudding Cake

Steamed Pudding Cakes This one is fast and easy, you know, for those emergency dessert situations.

For a special morning treat.
For a special morning treat.

Super-Indulgent, Mini-Chocolate Chip Pancakes These are sinful. Enough said.

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.

 

 

 

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.

Double Duty Meal #2: Lemon-Mustard Chicken and Israeli Couscous Spa Salad

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We eat a lot of chicken around here. As you might guess if you are a frequent visitor to my blog. Chicken, in my opinion, is a perfect double duty food element.

You can easily whip up a big batch of chicken on the weekend, and stock pile it in the fridge for quick fix meals later in the week. My favorites are to use it in a soup, a salad or a pasta dish. It is so versatile that all you need to do to reinvent it is to mix the chicken with some new flavors.

I’ve come into a pretty good routine in the past year of cooking meals that do double duty.  So, here’s another of my favorites.

 

Shopping List:

CHICKEN MARINADE:

1/4 cup fresh squeezed lemon juice

2 tablespoons olive oil

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 garlic clove, sliced

2 pounds of skinless, boneless chicken breasts

 

Instructions:

1. Mix together the marinade in a ziptop bag and place the chicken inside. Make sure that all sides of the chicken is covered before you leave it to do it’s thing in the refrigerator. Marinate it between 1-3 hours, longer than this will cause the chicken to become mushy.

2. Drain the chicken and either grill it on a hot grill for 6-7 minutes per side or cook it  in a saute pan on medium high heat for the same amount of time. Make sure not to overcrowd the pan as the chicken will steam, rather than caramelize.

3. Save 1 1/2 chicken breasts to shred for the salad below.

 

Israeli Couscous Spa Salad
Israeli Couscous Spa Salad

For the second dish of the week you will need the items below. Check out the original posting of this recipe here.

1 1/2 cups cooked chicken (see above)

1 cup uncooked Israeli Couscous (or other small pasta)

1 apple diced

1/3 cup chopped walnuts

1/3 cup dried cranberries

4 tablespoons blue cheese crumbles (hey: by all means if you hate blue cheese a good substitute is feta here, or you could leave it out altogether)

1/2 loosely packed basil

1/3 cup olive oil