WHAT’S COOKING

Welcome to my daily food and entertaining blog…full of easy recipes & entertaining tips.

 Gluten Free Zone – click here to see my GF recipes

 

Loaded Grilled Romaine

 

Mexican Lasagna

Recipe Credit to @caligirlinasouthernworld 

This recipe turned out awesome (I switched out pinto beans for black beans). I love that you can make it ahead and bake later and that it’s a one pot meal.

 

 Coconut Layer Cake

Italian Chicken Pasta Salad

Low Carb Taco Casserole

Zucchini Pizza Boats

Baked Ziti 

Tuscan Chicken Soup

Chicken Mojo Tacos

Sausage Tortellini Soup

Creamy Chicken Soup

Gluten-Free Pumpkin Muffins

Creamy Pesto Chicken

 

Chilled Curried Zucchini Soup

Blonde Brownies

Summer Chunky Gazpacho!

What could be better on steamy summer days than a cold, refreshing, healthy soup?!

Sweet & Spicy Shrimp

 Mexican Street Corn Dip

French Onion Soup

Chicken Enchiladas

Crock Pot Un-Stuffed Cabbage Roll Soup (Low Carb)

Beef Barley Soup 

Lemon Skillet Chicken

 Zuppa Toscana

Pesto Alfredo Chicken Pasta

Cheesy Sausage Biscuits

Steak Fajita Quesadilla

Chicken Bacon Ranch Casserole

Apple Crisp

Easy Beef Enchiladas

Chocolate Chip Peanut Butter Oatmeal Protein Balls

Turkey Chili

 Lemon Mustard Vinaigrette

Chicken Caprese

Healthy Banana Bread

Iced Coffee Recipe

One of my favorite summer indulgences is an afternoon iced coffee. All you need to make a DELICIOUS Iced Coffee Beverage is above:

• Starbucks VIA Instant Coffee Packets – find at your local grocery or Starbucks store or purchase on Amazon
• Handheld Milk Frother- Perfect for coffee, Matcha, Hot Chocolate, any drink you’d like to froth or mix well- link at  Amazon
• About 1/4 cup cold water
• Your favorite creamer (I switch it up but right now I’m enjoying this coconut milk sweet creme (non-dairy) creamer – just a dash
• Your favorite milk – I like a mix of coconut and almond unsweetened
• 1/2 tsp. pure vanilla extract (opt.)- you could also try almond or coconut extract

 Add the water, coffee, creamer, milk, vanilla and then froth it well and add ice. So good – ENJOY!

Baked Chicken Tacos

Blueberry Tart

Sausage Tortellini Soup

Zucchini Frittata

 M&M Blonde Brownies

Homemade Italian Bread

Slow Cooker Cream of Chicken & Wild Rice Soup

Chicken Piccata

 Zucchini Poppers

Chicken Burrito Casserole

Homemade Spaghetti Sauce

Cheesy Turkey Meatballs (Low Carb)

Weekly Menu Planning

Pasta Bolognese

 Cocktail Mini Meatballs

Thanksgiving Cranberry Relish/Chutney

Maple Glazed Roasted Butternut Squash with Dried Cranberries

Slow Cooker Crispy Chicken Carnitas

 

Cheesy Stuffed Shells with Ground Turkey

Slow Cooker Shredded Chicken Chili

Cauliflower Mac & Cheese

Chicken Tortilla Soup

Sheet Pan Meals

Homemade Tzatziki

Chocolate Fudge Brownies

This is an oldie, but goodie recipe from the Jr. League of No. Virginia cookbook, “What Can I Bring”. These brownies are always consistent, delicious and sure to be a crowd pleaser!

Strawberry Shortcake to die for!

Baked Shells with Greens

Baked Chicken Tacos

Mustard Garlic Pork Tenderloin

EASY Green Chili Chicken Casserole

Easy Egg Souffle – Perfect Every Time! 

Ingredients:

• 7 large eggs
• 4 oz sour cream
• 1/3 cup whole milk
• s & p
• 1 tsp. dry mustartd
• 1/4 tsp. nutmeg
• dash of Tobasco
• 1 T butter, softened
• 1 cup of shredded cheddar cheese (you can mix up the cheese – havarti, swiss, Jack, etc.)

Directions:

1. Pre-heat oven to 350 degrees
2. Using blender, blend together the eggs, sour cream, and milk for 30 seconds.
3. Blend in the s&p, dry mustard, nutmeg and Tabasco.
4. Brush the butter all over the inside of the souffle dish. Layer the cheese in the souffle dish, then pour the egg mixture gently over the top.
5. Bake for 55 minutes until golden brown and puffy on the top. It will rise approximately 3 inches.  Serve immediately before it begins to fall to wow your guests!

Apple Cinnamon Muffins

  These are one of my favorites – they are moist and flavorful and melt in your mouth good! 

• 2 cups flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 2 cups diced apples
• 1 stick butter
• 1/2 cup applesauce
• 3/4 cup sugar
• 2 eggs
• 2 tsp. vanilla
• 1/2 cup milk

Directions:

1 – Line muffin tins with liners (I like the tall parchment liners you can order on amazon)

2 – Mix together flour, baking powder, salt and cinnamon. Set aside.

3 – Dice apples and toss in a tsp. of flour. Set aside.

4 – Cream together butter and sugar and add eggs. Add vanilla and mix well.

5 – Gold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into tins.

6 – Bake for 30 min. or until toothpick comes out clean.

7 – Brush with melted butter and sprinkle with cinnamon sugar.

Lasagna Soup

All the gooey cheesy goodness in a soup.

Lemon Skillet Chicken

 

• 2 cups baby red potatoes,quartered
• 3 tablespoons olive oil, divided
• 4 large skinless, boneless chicken breast halves, pound or split to 1/2 inch
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh thyme & a few fresh thyme sprigs
• 1/4 cup milk
• 5 teaspoons all-purpose flour
• 1 carton unsalted chicken stock
• 2 small lemons,  1 sliced & 1 squeezed
• 1/2 cup dry white wine (optional)
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

The BEST Chocolate Chip Cookie…Ever!

Move over Toll-House. I don’t know exactly why, but these cookies are soft and chewy and fluffy and just about everything you could want in a cookie. I was tired of my cookies always turning out flat.  Imagine my delight when these popped out of the oven!

  Ingredients:

• 1 stick of butter
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 1 egg
• 2 tsp. vanilla extract
• 1-1/2 cups all-purpose flour
• 2 tsp. cornstarch
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup semi-sweet chocolate chips

Directions:

• Preheat oven to 350 degrees.
• Line baking sheet with baking mat or parchment paper.
• Combine dry ingredients in bowl – flour, cornstarch, baking soda, salt. Set aside.
• In separate bowl, whisk together butter (just barely melted – somewhere between melted and soft – microwave it for about 30 seconds) and sugars until mixture is slightly fluffy.
• Add egg and vanilla, mix until combined.
• Mix in dry ingredients until combined.
• Fold in chocolate chips and refrigerate for at least 2 hours. I like to make them into small balls first and then refrigerate, but it’s up to you.
• Bake for 10 min.

I doubled the recipe since I have hungry boys! 

  This recipe might just become a new Christmas tradition!

Gingerbread Trifle

 I start with this. It’s my secret ingredient. I used to make my own gingerbread cake, but this one is denser and moist which makes it perfect for the trifle and it has tiny pieces of crystallized ginger – the flavor is amazing! You can make the cake a day ahead if you are crunched for time.

Ingredients:

• 7 cups gingerbread cake (see above) cut into small squares
• 1 package French vanilla pudding (make ahead) with milk
• 1 (8oz) frozen Cool Whip
• caramel sauce drizzle
• 1-1/2 cups crushed toffee bits (can use Heath Bar bits)

Directions:

In a trifle dish, layer 1/3 of the cake, 1/3 the pudding, 1/3 Cool Whip (slightly thawed), drizzle of caramel sauce, 1/3 of the toffee bits…repeat. Enjoy!

Roasted Asparagus and Artichokes

This goes perfectly with the Easy Hollandaise Sauce recipe I have posted below! I love this recipe because it’s my two favorite vegetables and has lemon and pine nuts…what else could you ask for!?

Easy Foolproof Hollandaise Sauce

• 2 egg yolks
• 1/4 lemon, juiced, or to taste
• 1 pinch salt
• 1 pinch cayenne pepper
• 1/4 cup salted butter, melted

Directions

1. Whisk egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly pour melted butter into the egg yolk mixture while whisking constantly to combine.
2. Heat in microwave for 15 to 20 seconds; whisk again. If needed, heat another 10 seconds; whisk. Serve immediately.  You can refrigerate the extra and reheat in microwave and whisk, adding a tsp. of water if necessary.

Enjoy!

Green Bean, Orange, and Fennel Salad with Hazelnuts and

Goat Cheese

• 1 3/4 teaspoons salt, divided
• 1 pound fresh green beans, trimmed
• 2 oranges
• 1 medium fennel bulb with stalks
• 4 tablespoons extra virgin olive oil
• 2 tablespoons rice vinegar
• 1/2 teaspoon orange zest
• 1 tablespoon fresh orange juice
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 1/3 cup chopped blanched hazelnuts, toasted
• 3 ounces goat cheese, crumbled

Directions:

Italian Dinner With A Twist!

My family loved this dinner. It’s always fun to try something new with the flavors you know your family enjoys. 

Stuffed “Pizza” Breadsticks

• 1 package crescent rolls
• 4 mozzarella sticks
• pepperoni slices
• Italian seasoning
• Olive Oil
• S & P

Directions:

Unroll dough into 4 rectangles and pinch together. Place a mozzarella stick in the middle and then cover with pepperoni slices.  Pull dough over to cover and pinch seams and ends together tightly.  Brush olive oil on top and then sprinkle s, p, and Italian spices.  Bake at 350 until golden brown – approximately 12 minutes.

Tastes Like Lasagna Soup

I got this recipe from a good friend of mine and just made a few changes to make my own. Thanks, Jen!

• 1 – 1/2 ground beef, browned
• 1 onion, chopped
• 1 green bell pepper
• 3 cloves garlic
• 1 large carton of beef broth
• 1 (14.5 oz) can petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 3 tsp. Italian spices
• 1/2 tsp. salt & pepper
• dash of crushed red pepper
• 2 bay leaves
• 2 cups bow tie pasta
• 1/3 cup cream

Directions:

1 – In large soup pan, saute onion, garlic, and green pepper.

2 – Brown ground beef in sauce pan, drain and add to sauteed vegetables.

3 – Then add tomatoes, sauce, beef broth, and spices.

4 – Bring to low boil over med-high heat and then simmer for 15 – 20 min.

5 – Add pasta 10 min. before you are ready to eat.  Once pasta is tender, add cream.

6 – Top with shredded mozzarella or Parmesan cheese.

Dunk in my warm stuffed breadsticks for an extra yummy touch!

 

Pumpkin Bread 

Ingredients:

• 1-1/2 c. sugar
• 1 c. canned pure pumpkin
• ½ c. veg. oil
• ½ c. water
• 2 eggs
• 1-2/3 c. flour
• 1 tsp. baking soda
• ¾ tsp. salt
• ½ tsp. baking powder
• 2 tsp. pumpkin spice (or cinnamon, nutmeg, cloves)

Directions:

Mix sugar, pumpkin, oil, water, eggs – beat well with mixer.  In separate bowl, mix dry ingredients and then add to pumpkin mixture in batches until combined. Stir in cinnamon chips or pumpkin chips (or even chocolate chunks). It’s also good with pecans on the top.

I make mini-loaves and if you double the above ingredients, you will have 5 mini loaves – plenty to eat and share with friends and neighbors. Bake at 350 degrees for about 25 – 30 min. (do knife check to make sure it’s done).

These are a huge crowd pleaser.  They are so moist and favorable!

 

 Best Chili Ever

We’ve all made chili and have our favorite go-to recipe, but re-think it all because I did and discovered my new favorite chili!

There are so many things that make this recipe so delicous and above and beyond the others. Check it out:

INGREDIENTS:

• 2 lbs. ground beef
• 1 lb. ground Italian suasage
• 1 can kidney or black beans, drained
• 2 – 28 oz. diced tomatoes with juice
• 1 (6 oz) can tomato paste
• 1 yellow onion, diced
• 3 stalks celery, chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 4 cubes beef bouillon
• 1/2 cup beer
• 1 T Worcestershire sauce
• 1/4 cup chili powder
• 1 T minced garlic
• 1 T oregano
• 2 tsp cumin
• 1 tsp basil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp white sugar

DIRECTIONS:

• Heat the ground burger and sausage.  Drain excess fat.
• Add the onions, celery, garlic, peppers and saute until tender.
• Add tomatoes, tomato paste, beans, bouillon, Worcestershire, and beer.
• Season with all other dry spices and saute low for another hour to bring out flavors.
• Enjoy with shredded cheddar cheese, sour cream and corn tortilla chips.

Creamy (no-fail) Balsamic Dressing

Ingredients:

• 3/4 cup good olive oil
• 1/3 cup balsamic vinegar
• 1/2 lemon squeezed
• 4 strawberries
• s & p to taste
• 1 T maple syrup

Add all ingredients to the blender and blend until mixed well.  It will turn out creamy and delish every time!

 This is my favorite salad de jour….baby arugula, fresh feta, watermelon (while it lasts!), and chopped macadamia nuts. Toss with the dressing and voila!

 

 Guacamole

Everyone has a Guac Recipe so here’s one more!  

Ingredients:

• 2 ripe avocados
• 1/2 lime, squeezed
• 2 T red onion, finely diced
• 2 T cilantro, finely chopped
• 1 med. tomato, chopped & seeded
• 1 tsp. sour cream (just a touch gives it a smoother consistency and you can’t tell it’s in there)
• 1/2 tsp. salt & pepper
• opt. dash of red pepper flakes

Directions:

• Scoop out your avocados and mash up with a fork in bowl (leave it a little chunky)
• Add lime juice, salt, cilantro and mix well (the lime is a perfect compliment to the richness of the avocado and it delays it from turning brown)
• Stir in chopped onion, tomato, and sour cream

Cover tightly with plastic wrap (removing all the air) and chill until ready to serve.

A few other tips to delay the browning/oxidation of the avocado are to squeeze more fresh lime (or lemon) on top of the finished guac or save the pit and place it right on top of your finished guacamole before covering and of course, discard before serving.  It really works – somehow it helps keep your guac fresh and green!  Enjoy~

Lemon Blueberry Scones

 Royal Wedding viewing must include traditional English breakfast foods. I’m making my favorite scones and a pot of PG tips tea to watch Harry and Meghan’s big day!

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar 
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3 sticks cold butter + more for topping
• zest and juice of one lemon
• 3/4 – 1 cup heavy cream
• 4 eggs, beaten lightly
• 1 cup fresh blueberries

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine flour, sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs, lemon juice and zest, and heavy cream. Add them to the flour and butter mixture. Combine until just blended. Toss the blueberries into the dough, and mix.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 1 -inch thick. You should see lumps of butter in the dough. Cut into wedges and place on a baking sheet lined with parchment paper.

Bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Serve warm and drizzle optional glaze on top.

Optional Glaze:

• 1 cup confectioner’s sugar
• 1-2 tablespoons heavy cream
• 1 teaspoon vanilla extract

Rosé Wine Summer Sangria

Using rosé wine and a mixture of berries instead of the more traditional red wine and citrus slices makes this sangria the perfect choice for warm summer evenings.  I love this recipe because it doesn’t contain brandy or soda like many recipes.  And it’s so pretty!

Ingredients:

• 1 bottle Rosé wine
• 2 cups (10 fl. oz./310 ml) white cranberry juice
• 1 pint red raspberries
• 1 cup blackberries
• 1 cup blueberries or strawberries
• 1 nectarine thinly sliced
• 1 peach thinly sliced (use frozen peach slices as an alternative)
• Ice cubes

Combine the rosé, cranberry juice, berries, nectarine, and peach in large pitcher. Stir well. Refrigerate until the sangria is chilled and the flavors have blended, about 2 hours.  Garnish with mint or basil leaf.

 

 

Cauliflower Mac & Cheese

Who thought you could indulge in a creamy delicious plate of “Mac & Cheese” without all the guilt or the carbs!? This Keto-friendly recipe keeps things real.  I love this more than traditional mac & cheese.  Hope you enjoy as well!

Cauliflower Base

Healthy Super Bowl Snacks 

Chicken Zucchini Poppers

If you google this recipe, you can find at least 5 different similar recipes.  I mix mine up a bit and you can customize yours to your diet and/or food preferences.

Poppers:

• 1 lb. ground lean chicken
• 2 c. grated zucchini (skin on)
• 3 green onions, chopped
• 3 T cilantro
• 1 clove garlic, chopped
• 1 egg
• 1/2 cup grated Parmesan cheese
• s & p to taste
• 1 tsp cumin

In large bowl, mix together chicken, zucchini, green onion, egg, cheese, cilantro, garlic, & spices.

Scoop into small balls and put in a pan with olive oil and cook on medium to low heat for about 5- 6 minutes until slightly browned.

Then move to a cookie sheet and bake at 400 degrees for about 8 -10 more minutes or until cooked through (depends on the size of your poppers).

Serve with an Avocado Citrus Dipping Sauce.

Note: you can just bake them at 400 for about 15 – 20 minutes without the pan frying, but I think it gets a nicer golden brown color by pan frying first.

Avocado Sauce:

• 2 ripe avocados, peeled and pitted
• juice of 1 orange
• zest and juice of 1 lime
• 1 Tbsp cilantro
• salt and pepper, to taste

 

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Fast & Healthy

This sums up my cooking goals right now.  I whipped this up the other night and it was so satisfying and flavorful on a chilly night. And it is very healthy – low fat, low carbs, full of flavor.  I could eat this every day and maybe I will!

Ingredients: 

• 1 pre-cooked rotisserie chicken
• 1 carton of chicken stock (32 oz.)
• 1 can petite diced tomatoes
• 1 cup diced button mushrooms
• 1 small onion, diced
• 2 cloves garlic, diced
• 1 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. oregano
• 1 tsp. smoked paprika
• Juice of 1 small lime
• cilantro (to taste)
• s& p (to taste)
• Shredded Jack Cheese to top

Directions:

1 – saute diced onion, garlic, mushrooms in olive oil on medium heat until soft.

2 – add shredded rotisserie chicken, tomatoes, and all spices – mix well.

3 – add chicken stock and lime -simmer for at least 15 min.

Serve and top with cheese.  Enjoy!

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Guacamole Deviled Eggs

I’ve played around with some different recipes and ideas and here’s my result:

• 1 avocado
• 4 eggs (hard-boiled) fyi, you can boil your own or buy them already hard-boiled
• 1 TBL lime juice
• 1 tsp garlic
• 1 tsp cilantro
• 1/2 tsp. onion powder
• s & p
• dash of good olive oil
• smoked paprika
• crispy bacon bits (optional)

Directions:

1 – Slice 4 eggs lengthwise and remove eggs yolks and set aside eggs

2 – In mixing bowl, add avocado, cooked egg yolks, lime juice, garlic, cilantro, onion powder, s & p, dash of olive oil

3 – Mix/mash well and then scoop into the eggs, sprinkle with paprika (I like smoked paprika), and/or bacon

Why We Love Avocados – 

• Avocados have more potassium than Bananas.
• Avocados are is loaded with heart-healthy fatty acids.
• Avocados are loaded with fiber.
• Eating Avocados can lower cholesterol and triglyceride levels.

(Semi) Homemade Cinnamon Rolls

Easy and oh so good to whip up on a cold winter’s morning.  Perfect before church or a sports game on the weekend to get your group up and at ’em! I have made homemade dough, but just as good and easier to buy Pillsbury Crescent Rolls.

 

Ingredients:

1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated

Filling:

4 tablespoons butter,softened

¼ cup brown sugar

2 teaspoons cinnamon

Glaze:

2 tablespoons butter, melted

¼ cup tablespoons powdered sugar

½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350.

2. Place the unrolled and separated crescent rolls on an un-greased rimmed cookie sheet (I use foil for easy clean-up).

1. In a small bowl, mix together the butter, sugar and cinnamon.

Assemble:

1. Evenly spread the cinnamon butter over the crescent rolls and roll up tightly.

2. Place tip side down on the cookie sheet.

3. Bake for 10 minutes (or until golden brown and cooked through).

Glaze – In a small bowl, mix together the butter, powdered sugar and vanilla until smooth and spread on top of the warms rolls (you can add a bit more of the powdered sugar to desired thickness).

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Holiday Signature Cocktail

 Ingredients:

• 1 bottle good Pinot Grigio
• 1-1/2 cups Caramel Vodka
• 6 cups Apple Cider
• 1-2 granny smith apples, cut up
• 1-2 honey crisp apples, cut up
• 1 pear, cut up
• 1/2 cup pomegranate seeds
• 1 cup cranberries

Directions: Mix everything together, cover and let sit overnight. I love that in the morning, it has a slight pink tint from the pomegranate seeds!

 

 

Thanksgiving Day Staples

With A Twist!

Stuffing Muffins

Stuffing only better!  Many years ago, my cousin found a recipe for these yummy Cornbread with Sausage & Sage Stuffing Muffins and I’ve been making them ever since…

These cute little Stuffing “Muffins” are moist and flavorful – give them a try!

• 10 cups 1/2 inch cubes Cornbread
• 4 cups 1/2 inch crestless firm white bread (6-7 slices)
• 1 stick butter
• 2 cups thinly sliced leeks (about 3)
• 2 cups chopped celery
• 1 package cooked ground sausage, browned (I use Sage Jimmy Dean)
• 1/4 cup fresh parsley
• 4 tsp. chopped thyme
• 4 tsp. dried sage
• 1 tsp. course kosher salt
• 1 tsp. freshly ground pepper
• 4 large eggs, whisk together
• 2 cups low sodium chicken broth

Directions:

Preheat oven to 350 degrees. Generously butter twelve nonstick muffin cups. Divide cornbread cubes and white bread cubes between two baking sheets. Cook for about 5 min – cool and transfer to large bowl.

Melt butter in large skillet over medium heat. Add leeks and celery, cook until soft (about 10 min.). add cooked sausage and stir 1 min., add all herbs, salt & pepper.  Stir to blend.

Add this mixture to bread in bowl and toss. Add eggs and broth, toss. Let stand 5 minutes and toss again.

Spoon about 1/2 cup stuffing mixture into each muffin cup and press to compact, mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.

Bake until golden, about 20 min. Cool in pan for 15 min.

Boursin Mashed Potatoes

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PUMPKIN SEEDS

Aside from their easy preparation and deliciously crispy texture, pumpkin seeds are also loaded with nutrients.  Their multiple health benefits give us plenty of reasons to keep snacking! According to the USDA, pumpkin seeds are full of essential nutrients, particularly magnesium, potassium, and zinc. Magnesium helps regulate blood pressure, as well as muscle and nerve function. Potassium has also been shown to maintain healthy bones and muscles. Zinc boosts your immune system. And, they are a phenomenal source of protein—just one cup has over 18 grams of protein.

Cooking is easy, preparation is a little more work but totally worth it.

– After carving your pumpkin, promptly rinse seeds well in a colander, removing as much pulp from the seeds as possible.

 -Second (and maybe most important),  pat the seeds dry and then lay flat on foil lined baking sheet.  This prevents them from getting soggy.

– Brush or drizzle some olive oil on and then sprinkle with sea salt. Optional: I like to add a dash of smoked paprika (I LOVE smoked paprika and use it often).

Roast in preheated oven at 350 for 10-15 min.

Pumpkin Chocolate Chip Muffins 

 Ingredients:

• 1-1/2 c. sugar
• 1 c. canned pure pumpkin
• ½ c. veg. oil
• ½ c. water
• 2 eggs
• 1-2/3 c. flour
• 1 tsp. baking soda
• ¾ tsp. salt
• ½ tsp. baking powder
• 2 tsp. pumpkin spice (or cinnamon, nutmeg, cloves)

Directions:

Mix sugar, pumpkin, oil, water, eggs – beat well.  Stir in dry ingredients and then chocolate chunks (or pecans or cinnamon chips are good, too!)

Use muffins liners.  Bake at 350 degrees for about 16-18 min. for muffins.

These are a huge crowd pleaser.  They are the moistest and most flavorable muffins – Enjoy!

 

Mexican Chicken Casserole

 

Comfort Food for Rainy Mondays…

Loaded Cauliflower Casserole

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Avocado, Black Bean & Corn Salsa

 

Avocado Toast

 

Zucchini Pesto Pasta

I could eat this every night for dinner and be happy!  A crowd pleaser for cookouts, potlucks, block parties, etc. 

 

STEAMED MUSSELS WITH CURRY AND LEMONGRASS

 

 

Pink Party! 

My Annual Rosé Wine Tasting has been appropriately dubbed, The PINK Party! Every year, I look forward to an evening full of laughter, good friends, excellent pink-inspired food, pink prizes, pink dress and yes, plenty of chilled delicious Rosé wine. Throw your own Pink Party today and use some of my pictures as inspiration…

 

…throw in a whole bunch of wonderful, warm, fun friends and you get one cool PINK PARTY!! 

                          

 

Stonington Scallops

 

Vegetable Lasagna…a la keep calm and kary on!

 

Breakfast

Creamy Protein Shake

 

Farmer’s Market Fresh Berries,Vanilla Protein (Vega), Chia Seeds, Almond/Cashew Milk (unsweetened vanilla) – blend with ice!

Lunch

Summer Gazpacho

 

Click Here for Summer Gazpacho

Dinner

Shrimp Ceviche & Coconut Gin & Tonics with Lime & Fresh Mint 

Click Here for Shrimp Ceviche Recipe

Click Here for Coconut Gin & Tonic Recipe

 

Mediterranean Pasta with Shrimp…. Click Here for Recipe

These fresh and healthy ingredients come together to make a blend of delicious flavors…tangy, tart, sweet, & smooth. Just toss over hot linguine and dinner is done! Fast, Easy & Fresh are three things I’m always looking for in recipes.

Derby 2017

I had so much fun getting into the Derby spirit this year…

     

EAT YOUR GREENS!

or better yet, drink them…

Spring Lettuce and Leek Soup 

Looking for ways to get more greens?

We keep hearing how important it is to eat & drink your greens…here’s a deliciously green & healthy soup! Don’t take my word for it, make it today…

INGREDIENTS

• 1 large head romaine lettuce
• 1 large head escarole lettuce (high in fiber and flavorful!)
• 1 head butter lettuce
• 3 T salted butter
• 2 leeks, thinly sliced (white & green parts)
• 2 cloves garlic
• 1/4 dry white wine
• 5 cups chicken stock
• 1 can white beans, rinsed & drained (I like navy beans)
• 3/4 cup sour cream
• 1/2 cup firmly packed fresh flat leaf parsley
• 2 T fresh dill
• 1-1/2 tsp. kosher salt
• 1/4 tsp. pepper

Garnish: sour cream & fresh dill (I like to squeeze a lemon wedge on top…)

DIRECTIONS

1 – Rinse, dry and roughly chop lettuces

2 – Melt butter in large Dutch oven over medium heat. Add leeks and garlic and cook until softened approx. 5 minutes

3 – Add wine and cook 1 min., stir in lettuces, stock & beans. Cover and cook on medium-high heat, brigning to a boil, stirring occasionally. Reduce heat to low and simmer, covered, until lettuce leafves are wilted and soft (about 8-10 min).

4 – Remove from heat and add dill, parsley, and sour cream.

5 – Using an immersion blender (my favorite kitchen appliance!), process hot soup until smooth. Stir in salt & pepper.

Enjoy hot or cold.  May be make a day ahead and reheated.

recipe credits: Southern Living

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Break Out Of Your CHICKEN Rut!

Tired of chicken?  

It can be uninspiring to make (and eat) chicken all the time.  

I will feature 5 New & Different Chicken Recipes in 5 Days…

DAY 1

Chicken Lettuce Wraps

INGREDIENTS

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• ²⁄₃ cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4 – 5 iceberg lettuce (or butter letuuce, romaine work well, too)

DIRECTIONS

1. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.
2. Keep oil in the pan, keep hot. Mince onion, garlic, water chestnuts and mushrooms- saute in pan.  Add chicken back to pan. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• ¹⁄₂ teaspoon rice wine vinegar

Optional: Serve with Special Sauce:

• ¹⁄₄ cup sugar
• ¹⁄₂ cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• ^1/4 teaspoon sesame oil
• 1 tablespoon hot mustard
• 1 -2teaspoon garlic and red chile paste

DIRECTIONS

1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
2. Add Hot mustard, garlic and chile paste to taste.  Pour over the wraps when ready to eat!

ENJOY!

 you can add crispy rice crunchy toppings & chopped scallians for a fun finishing touch

DAY 2

Chicken and Couscous Bowl

 

Directions: To prepare , bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. (it IS that easy!). Fluff with a fork. Meanwhile saute up the pine nuts in a splash of olive oil – stir constantly over medium heat for just a few minutes until slightly light brown (do not overcook!). Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, tomatoes, toasted pine nuts and dressing; toss gently to combine. Add feta if desired.

WHY I LOVE THIS RECIPE:

*Use Quinoa instead of Couscous for a Gluten Free Dinner

1 – I try to grill or cook a bunch of chicken on Sundays to use during the week when you need to put together a healthy and yummy meal for your family on the go –  so the chicken breast is ready in the fridge and all you have to do is dice it.

2 – I also make the dressing ahead of time and keep in the fridge.  It’s so easy to make salad dressings and they are ALWAYS better and healthier than store bought dressings.

3 – I am a huge fan of 1 pot meals – it saves trouble, not to mention dishes to wash!

4 – Leftovers are ready to go for lunch the next day and this meal is great hot OR cold.

Enjoy!

 

 

Have fun with your Couscous bowl…add flavors and veggies that you and your family like.  That’s another reason to love this dish, you can make it your own. Add parsley or mint instead of basil. Add chick peas or black beans or corn.  Serve on top of a bed of chopped lettuce. The options are endless.  (Recipe inspired by Cooking Light)

 

Day 3

Nacho Cheese Dorito Chicken

Ingredients

• 4chicken breasts, pounded
• 1 cup mayonnaise
• 1 teaspoon italian seasoning
• 2 cups nacho cheese flavor Doritos, crushed
• ¹⁄₄  cup butter, melted

Directions

1. Preheat oven to 350 degrees.
2. Put chicken breasts in zip-lock bag and pound to flatten somewhat.
3. Combine mayonnaise and Italian Seasoning in wide bowl.
4. Crush Doritos in a zip-lock into small sized pieces.
5. Roll chicken in the mayo mixture and then roll in Dorito crumbs.
6. Place in casserole dish and drizzle with melted butter all over the chicken.
7. Bake uncovered thirty minutes.

I like to slice it and serve over a bed of crunchy lettuce.  Not the healthiest way to make chicken, but it will be a huge hit with the family!

I got this recipe years ago from a good friend and it quickly became a family favorite…I actually have swapped out the nacho cheese for cool ranch flavor and BBQ potato chips – all good!  Thanks, Jen…. (original recipe credit Food.com)

Day 4

 No…not cereal!

They say breakfast is the most important meal of the day…

5 of my favorites in 5 days…

Day 1 – 

Oatmeal sound boring or bland to you?

Here’s my favorite way to spice it up…

 Start with McCann’s Quick Cooking Oatmeal (easy to make on stovetop for the family or just a bowl for yourself in the microwave).

• For 1 Bowl – Add:
• 1-2 T Almond Butter 
• 1 T Raw Pure Honey
• 1 T Flax Seed or Chia Seed (or go crazy and use both)

 Flax

• White Chia
• 1 banana sliced  
• and a dash of Cinnamon…

ENJOY this healthy and delicious spin on oatmeal packed with antioxidants & nutrients to start your day off satisfied and full of energy!

Day 2 – 

 The Green Bowl

Inspired from Clean Juice

• Açaí blended with Spinach, Kale, Banana, Honey, Matcha and Almond Milk | Topped with Granola, Banana, and Honey
• Easy to “re-create” in your own home…enjoy!

Day 3 – 

If you are like me, most of the time my breakfast is in the car shuffling kids to carpool and off to work or work-outs, so this easy and portable shake is perfect.  It fills you up, provides what you need for a great and healthy start to the day, and tastes so good!

 Strawberry-Banana Protein Smoothie

Ingredients:

• 1 cup coconut milk
• 1 banana
• 1/2 cup. strawberries (fresh or frozen)
• 1 tsp. ground flax seeds
• 1 tsp. chia seeds
• 1 scoop vanilla protein powder

Blend all in a blender or Nutri-Bullet with some ice and enjoy on the go!

Day 4 – 

Egg Cups

I love these because you can mix them up with whatever you have on hand or your kid’s favorites.  I usually make different varieties for all of us –

• Me: spinach, mushrooms, goat cheese
• Hubby: ham, tomatoes, onion, & sharp cheddar cheese
• Boys: bacon and/or sausage, American cheese, red pepper

What Will Your’s Look Like?

Recipe

• Egg Base:
• Whip together:
• 12 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 – If using bacon or sausage, brown first.
• 2 – Dice up what ever veggies you like:  tomatoes, mushrooms, onion, peppers, zucchini, broccoli, asparagus, etc.
• 3 – Spray muffin tins with non-stick spray and add meat, veggies, cheese as desired and then pour egg mixture on top. 
• 4 – Bake at 350 degrees for about 20 min or until eggs are firm.
• Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to plastic freezer bags; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

Perfect for a delicious & healthy breakfast on the run!

Day 5 – 

 My Best French Toast…it’s all in the bread!

Ingredients:

• Authentic French Sliced Brioche (Trader Joe’s)
• 4 egss
• 2/3 c, milk
• 1/2 tsp. cinnamon
• 1 tsp. vanilla
• confectionery sugar sprinkle (opt.)

Directions:

• Beat eggs, milk, cinnamon, and vanilla.
• Soak bread one slice at a time and cook on hot skillet with butter…flip when golden brown. Serve with warm maple syrup.

The key to this recipe is the soft, thick bread and also the vanilla & cinnamon – enjoy!

 

The question is not who will win, but what will you eat?!

 

 

 

 

 

 

THE MENU:

White Chicken Chili

• Seven Layer Dip Cups

• Jalapeño Popper Dip

• Mario Batali’s Big Game Wings

• Mustard-Beer Dip with Soft Pretzel Bites

 CLICK HERE

 

Island Inspired Cooking

 Technically I may be back from vacation, but that’s easier said than done!!

Is it wrong that I just want to lounge around in the warm sun and salt breezes while reading my juicy new novel and sipping ice cold lime & rum drinks? I’m a bit in a vacation fog…my thoughts constantly drifting back to what I was doing the day before yesterday at this time or the day before that…

Coconut Encrusted Prawns, Rum Soaked Pork Tenderloin, Caribbean Chicken & Pineapple Skewers, and Lobster Risotto.  That is my menu for you – it may help me ease back into reality!

 Cheers!

Click Here for  CARIBBEAN COOKING! Recipes

 

DETOX DRINK WITH MAXIMUM PUNCH

The Spicy Green Machine by Danette May

Combine maximum antioxidants in this powerful green concoction to jump start your body and metabolism.  Fuel your body and mind and also your taste buds because this little drink is delish!

This recipe is for a large blender (but you could cut the ingredients if using a personal blender such as a Nutri-Bullet):

INGREDIENTS

• 1 c. water
• 1 c. spinach or kale
• 1 tsp jalapeno
• 1 large celery stick
• 1/4 c. cilantro
• 3/4 c. frozen pineapple
• Blend & Enjoy!
• Note: I added extra jalapeno and extra celery and a squeeze of fresh lemon to my drink and loved it!
•   It already looks so good!
•  I make mine early while I’m up chopping other stuff for school lunches and then keep it in the fridge until ready to blend!
•  I just add the spinach right before blending…

  Done!

 

What’s For Dinner?

I don’t know about you, but these are 3 words that I usually dread…either I don’t know or afraid my answer will be met with eye rolls and sighs and maybe even a groan!

So, I am here to help you out – dinners that are creative, easy and low on clean-up.  The only thing better would be if I could deliver it to your house and believe me, I wish I could!  

Click Here for Dinner Done Easy

 

New Year’s Eve Dessert To Die For… 

Sticky Sticky Toffee Pudding – 

Click Here for Recipe

 

New Year’s Cocktails

 Gin Gin Mule  -Holiday Style! 

Click Here for recipe!

Kir Royale 

Click Here for recipe!

 Black and White Italian Cocktail

Click Here for recipe!

MUFFIN MONDAYS:

 

Every Monday, I (try) to make a new muffin…what could be a better way to face a Monday morning!?

Muffin Mondays

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FEEL LIKE SOUP TODAY?

Soups!

 

December will focus on Entertaining…

Party Appetizers Click Here

Decadent Desserts Click Here

Brunch Click Here

 

Cooking Light All Week

Sacrifice the calories, but not the flavor

Thanksgiving Menu…

Every day a new recipe for your Thanksgiving Feast!

 

Soup Week  5 soups in 5 days

What could be better as the days grow shorter and cooler than some warm tasty comforting soups?

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Are we getting sick of Pumpkin?  

Check out this week’s theme…Marvelous Maple

Maple infused recipes from scones to chicken and much more…

 

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Make Ahead Dinners Week

Five Make Ahead Dinners

 

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Appetizer Week 

Four Quick and Easy Appetizers

 

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Fall Favorites Week

Click below for a weeks worth of recipes & Fall decorating tips! Get in the “Fall” mood with this refreshing crisp air and the following inspirations!

 Fall Favorites Week

 

Halloween Inspired Cocktails