Shrimp Tacos

It has been so long since I have blogged one of my recipes!  Last week we made shrimp tacos for the first time to try something new and light for summer.  Hope you enjoy these as much as we did!  Feel free to add your own favorite toppings!

Ingredients 

1 bag frozen shrimp, thawed

Chili powder

Cumin

Corn or flour tortillas 

1 lime

Toppings:

Avocado

Green pepper

Cabbage

Tomatoes

Salsa

Sour cream, or plain Greek yogurt

Shredded cheese

Directions

Saute thawed shrimp with olive oil in a frying pan and season with chili powder and cumin to taste.  Warm tortillas in a separate frying pan on medium-low.  Fill tortillas with shrimp and a squeeze of lime juice, and add your favorite toppings.

Burrito Bowl Salads

I am pretty sure I am going to crave this burrito bowl every other day.  The nice thing is it can be served many different ways!  I served it the first time over romaine, but you could also serve it over brown rice, over tortilla chips, or in a tortilla.  

Ingredients
2 chicken breasts, grilled (I seasoned mine with Lawry's Seasoning Salt)
1 red pepper, diced
1 green pepper, diced
juice from 1/2 lime
1 cup pico de gallo
1 teaspoon cumin
1/2 can black beans, drained
Optional: guacamole, sour cream, & hot sauce

Directions
Once you have grilled your chicken breasts, shred chicken and place in a medium sized mixing bowl.  Add cumin and juice from 1/2 lime to chicken, and mix well.  Add diced red pepper, green pepper, pico de gallo, and black beans. Serve over romaine, and top with guacamole, light sour cream, and hot sauce.  

Apple Glazed Crockpot Pork Roast

This is probably one of the most flavorful roasts I have ever made, or tasted!  I am one of those people that needs applesauce with my pork, and these apples were perfect!  I paired the pork with roasted sweet potatoes and sauteed fresh green beans.  It was a great combination of fresh foods.  I hope you enjoy this as much as we did!

Ingredients

4 lb pork loin roast

salt and pepper

6 apples, cored and quartered

1/3 cup apple juice

3 tbsp brown sugar

1 tsp ground ginger

Directions

Trim roast well, then rub roast with salt and pepper.  Brown roast under broiler to remove excess fat; drain well.  Place apple quarters in bottom of 4-6 quart crockpot.  Place roast on top of apples.  Combine apple juice, brown sugar, and ginger.  Spoon over top surface of roast.  Cover slow cooker and cook on low 10-12 hours, until done.  Slice to serve.

Spaghetti Aglio, Olio, e Peperoncino

After going straight from work to the gym, sometimes I just don't have the energy or time to cook a large meal.  Last night was a perfect example, and this was the easiest recipe I could get my hands on.  If you are looking for a new website to look for recipes and such, be sure to check out yumsugar.  With New Year's resolutions all over the place, I am continuing to work on eating healthy, and this recipe allows it.  I hope you enjoy this light pasta!

Ingredients
7 ounces of spaghetti
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes (I added a little more)
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon of freshly ground black pepper

Directions
Cook spaghetti according to the directions on the package, until it is al dente.  Strain pasta and place in a large serving dish.  Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.  Serve warm or at room temperature.

Fruit Salad with Honey-Lime Dressing

Thank goodness for Pinterest!  I know most of you are on it, but I figured I would still post the recipe for you.  It is a nice way to serve mixed fruit, rather than just doing a fruit salad on it's own with no additional flavors.  The citrus mixed with sweet honey is so good!  This is definitely a good one to bring to a barbecue with friends and family!

Ingredients

1 pint strawberries

1 pint blueberries

1 bunch grapes (red, green, or both)

1/4 cup honey

Juice from 2 limes (about 2-3 tablespoons)

Directions

Rinse strawberries, blueberries, and grapes.  Gently pat dry the fruit.  Hull strawberries and cut each in half; cut into quarters if large.  Remove stems from blueberries, if any.  Remove grapes from stems.  Gently combine strawberries, blueberries, and grapes in a large bowl and set aside.  In a small bowl, whisk together honey and lime juice.  Pour over fruit and mix.  Refrigerate until served.

Raspberry Thumbprint Cookies

This is my first year really making Christmas cookies, and I have no idea why I waited so long. I didn't have too much confidence in my baking skills, but I think I pulled it off this year! You can substitute whatever kind of jam you would like, but raspberry is my favorite. Hope you enjoy these cookies!

Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup salted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup raspberry jam

Directions
Preheat oven to 300 degrees. In a medium. Bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.

In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.

Scoop tablespoonfuls of dough, roll into 1-inch diameter balls and place on parchment lined baking sheets 1 inch apart. Poke center of the cookie ball with finger. Place 1/2 teaspoon of jam in the center of each cookie ball.

Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface. Makes approximately 4 dozen.

Italian Stuffed Peppers

If you are looking for a good stuffed peppers recipe, this is one to try!  The Italian flavors were a nice change from using rice as a filler with ground beef or turkey.  Using bolognese sauce with the frozen spinach worked really well.  Hope you enjoy these as much as we did!

Ingredients

1 lb lean ground turkey (or lean ground beef)

3 bell peppers

2 cups spaghetti sauce (I used bolognese)

1 teaspoon Italian seasoning

1 teaspoon garlic powder (or 1 garlic clove, pressed)

1/2 teaspoon salt and pepper

1/2 cup frozen chopped spinach (De-thawed and squeezed dry with paper towel)

2 tablespoons grated Parmesan cheese + 6 tablespoons to garnish over top of each pepper

Directions

Preheat oven to 450 degrees.  Line baking sheet with foil (for easy clean up), coat with non-stick cooking spray.  Wash peppers and cut around the stem to remove.  Remove stems.  Cut peppers in half length-wise, and remove the seeds and ribs inside the peppers.  Set peppers on baking pan.  Meanwhile, cook ground turkey in a large non-stick pan over medium-high heat.  Stir and break up the turkey while it's cooking.  When turkey is almost completely cooked through, add the sauce and seasonings to the pan.  Stir and continue to cook until the turkey is completely cooked (when it is no longer pink).  Add the spinach and Parmesan and stir until everything is well combined.  Scoop 1/2 cup of the turkey mixture into each pepper.  Sprinkle 1 tablespoon Parmesan over each pepper (or another low fat shredded cheese, such as mozzarella).  Bake for 20-30 minutes, or until cheese is melted, and lightly golden brown.  

Russian Tea Cakes

Like most of you, I started making holiday cookies this week.  Russian Tea Cakes are some of my favorite cookies, and this was my first time making them.  They couldn't be easier, and taste SO good!  It was hard to resist eating all of them at once.  Enjoy!

Ingredients

1/2 cup slivered almonds

1 cup butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

2 1/2 cups all-purpose flour

1/4 teaspoon salt

parchment paper

1/2 cup powdered sugar

Directions

Preheat oven to 350 degrees.  Bake almonds in a single layer in a shallow pan for 6 minutes or until toasted and fragrant, stirring halfway through.  Cool completely (about 20 minutes).  Reduce oven temperature to 325 degrees.

Process almonds in a food processor 30 seconds, or until finely ground.

Beat butter at medium speed with an electric mixer until creamy.  Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly)

Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.

Shape dough into 3/4" balls, and place 2 inches apart on parchment paper-lined baking sheets.  Bake at 325 degrees for 12-15 minutes or until edges are lightly browned.  Cool on baking sheets 2 minutes.  Transfer to wire racks and cool 10 minutes.  Roll cookies in 1/2 cup powdered sugar.

S'more Krispy Treats

Thank goodness for Pinterest!  If you love s'mores, then you will love these bars.  They are just as easy as rice krispy treats to make, but a nice way to change it up.  I think next time I will add some more whole marshmallows when I am mixing everything together in addition to the melted ones.  Hope you enjoy these!

Ingredients

1/4 cup butter

1 (10 oz) bag regular marshmallows

1 box Golden Graham cereal

1-2 cups chocolate chips (I used half of a bag)

Directions

In a large saucepan, melt butter over medium heat.  Add marshmallows and keep stirring until the marshmallows completely melt and you get a marshmallow sauce.  Remove from heat.  Add Golden Grahams and stir until they are all well coated.  You can chose to crush up some before adding them if you want some smaller pieces.  Next, stir in chocolate chips.  Grease a 9 x 13 pan and press s'mores down.  Once they are all pressed down and cooled, drizzle with some melted chocolate chips if you would like additional chocolate.

Bourbon- Cranberry Compote

I decided to change up my cranberry sauce this year, and I am glad I found this recipe.  My little cousin Jenna helped me prepare this, and I think she liked stirring the cranberries and listening to them burst.  I was able to make this the night before Thanksgiving, and refrigerated it covered.  Be sure to bring it to room temperature before serving, however!  Enjoy!

Ingredients

1 (12 oz) bag fresh cranberries

3/4 cup sugar

1/2 cup apple juice

1/4 cup bourbon (I used Jack Daniels)

Directions

In a saucepan, combine the cranberries, sugar, apple juice, and bourbon.  Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 20-25 minutes.  Let cool before serving.

Roasted Sweet Potatoes with Pecans and Spiced Maple Sauce

My family isn't huge on sweet potatoes for Thanksgiving, but I still bring them each year.  These are by far my favorite ones I have ever made!  They smelled incredible, and the spiced maple sauce was a great addition.  Enjoy!

Ingredients
2/3 cup roughly chopped pecans
3 lbs sweet potatoes, peel and cut into large dice
salt and pepper
2 tablespoons vegetable oil
4 tablespoons unsalted butter
3 tablespoons real maple syrup
1/4 teaspoon cayenne pepper

Directions
Heat oven to 450 degrees F and arrange rack in the middle.  While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes.  Remove from oven and set aside.  Place sweet potatoes on baking sheet, drizzle with oil.  Season well with salt and freshly ground pepper, and toss to coat.  Roast until golden brown and tender when pierced with a knife, about 40-45 minutes.  Meanwhile, melt butter in a small saucepan over medium heat.  When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute.  Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

Turkey Noodle Soup

This was the first year I used my leftover turkey for something other than sandwiches, and it was perfect for a chilly day.  You can substitute a rotisserie chicken if you are all out of leftovers.  It is a light recipe at only 280 calories per serving and 7.2 grams of fat.  Much needed a couple days after Thanksgiving!  Enjoy!

Ingredients

Cooking spray

1 cup (1/4" thick) slices carrot

3/4 cup chopped onion

4 garlic cloves, minced

1 cup (1/4" thick) slices celery

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 cups fat free, less-sodium chicken broth

2 cups uncooked egg noodles (I added more)

1 tablespoon low-sodium soy sauce

1 bay leaf

2 cups shredded turkey

Coarsely ground black pepper (optional)

Directions

Heat a large saucepan (I used my Dutch oven) over medium-high heat.  Coat pan with cooking spray.  Add carrot, onion, and garlic; saute 5 minutes or until onion is lightly browned.  Add celery, salt, and 1/4 teaspoon pepper; saute 3 minutes.  Add broth and next 3 ingredients (through bay leaf); bring to a boil.  Reduce heat, and simmer 5 minutes.  Add shredded turkey; cook 3 minutes.  Discard bay leaf.  Sprinkle with coarsely ground black pepper, if desired.

Makes 4 servings.  

Slow Cooker Oatmeal

My new fall/winter plan is to make my oatmeal for the week every Sunday night to have for the rest of the week.  I had never cooked it this way before, but it is definitely the way to go.  I used old fashioned oats and it cooked really thick, which is the way I like mine.  If you want it creamier, you can also add some additional milk to it in the morning.  I also sprinkled mine with brown sugar.  Enjoy!

Slow Cooker Oatmeal

Ingredients

1 2/3 cup oats (steel cut or old-fashioned rolled, not instant)

2 cups water

2 cups skim milk

pinch of salt

*I also added a little bit of cinnamon

Directions

Combine oats, water, milk, salt, and cinnamon in slow cooker, and stir.  Cover and cook for 8 hours on low heat.

Tangy Slow Cooker Pork Roast

This pork roast turned out very flavorful, and perfect for a day when you don't feel like spending a lot of time getting dinner ready.  I actually forgot to take a picture of the roast when it was finished because we were all so hungry, but you need to try this recipe!  Enjoy!

Ingredients
1 large onion, sliced
2.5 lb boneless pork roast (I used a 3 lb)
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar (I used balsamic)
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Directions
Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onions.  In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce.  Pour over roast.  I also added baby carrots and diced red potatoes.  Cover, and cook on low for 6-8 hours, or on high for 3-4 hours.

Roasted Tomato Basil Soup

Now that the cold weather has set in, there is nothing better than a good tomato soup recipe.  This is one of my favorites, and I am pretty sure I ate most of it.  It was great for leftovers with grilled cheese sandwiches!  I made this in my Dutch oven on the stove, but you could also use a slow cooker.  Enjoy!

Roasted Tomato Basil Soup

Ingredients

2 (28 ounce) cans whole tomatoes

1 medium onion, finely chopped

2 tablespoons brown sugar

6 ounces tomato paste

2 cups chicken broth (or vegetable if you prefer)

5 garlic cloves, pressed

1/4 teaspoon allspice

1/4 cup fresh basil, shredded (about 10 large leaves)

5 ounces evaporated milk

salt and pepper to taste

Directions

Preheat oven to 450 degrees.  Drain and reserve juices from tomatoes (there should be about 3 cups of juice).  Line a baking sheet with aluminum foil and spray with cooking spray.  Place tomatoes in a single layer on foil.  Sprinkle with brown sugar and chopped onion.  Bake for 30-40 minutes until slightly brown and tomatoes appear dry.  Dice tomatoes, careful of the hot juice!  In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.  If using a pot, simmer for 4-6 hours over low heat.  In a crock pot, cook for 8 hours on low.  Add basil, evaporated milk, salt, and pepper.  Turn heat on crock pot up to high, or continue to simmer in pot for additional 30 minutes.  

Homemade Turkey Meatball Sandwich Casserole

My friend Andrew, whom I have known since kindergarten, works for ConAgra and has been working on a Hunt's tomato sauce which comes in a resealable carton, as opposed to a can.  He gave me a carton of it to try, and Skirell and I were trying to come up with something different to try it with, since it's a new product.  We decided meatball sandwiches would be amazing, and after a little Pinterest searching, this is what I ended up with.  The Hunt's tomato sauce was perfect to use for this, and I had some leftover which I was able to save since it is resealable now!  Next time you are at Target or Wal-Mart, look for the sauce to try on your own! (How was that, Andrew?)

First, the recipe for the homemade turkey meatballs...I forgot to take a picture of just the meatballs, but you get the idea.

Ingredients
1 lb lean ground turkey
2 cloves minced garlic
1/3 cup chopped onion
1/2 cup bread crumbs (I used whole wheat Italian seasoned)
1/4 cup grated Parmesan cheese
2 large eggs
1/2 tablespoon EVOO
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions
In a large bowl, place the ground turkey, onion, garlic, bread crumbs, cheese, salt, pepper, and Italian seasoning.  Quickly whip the 2 eggs together in a separate bowl, then pour in the large bowl with everything else, and mix all ingredients.

Use a tablespoon to loosely measure out the mixture.  Place the mixture in your hand and roll it into a ball and then set aside for cooking.  Repeat this process until you have used all of the mixture.  Place a large skillet over medium heat.  Drizzle the pan with the EVOO, and place the meatballs in the skillet.  Turn the meatballs every couple of minutes to brown on all sides.  When the turkey meatballs are all done, let them rest 3-5 minutes.  If they are extra large, finish cooking them in the oven.  

Now, use those meatballs to make the casserole.  If you want to skip the first step, you can use frozen turkey meatballs as well.

Ingredients

1 baguette French bread, cut into 18-24 slices about 1/4" thick

Olive Oil

Meatballs (I used about 30)

1 1/2 cups tomato sauce (I used Hunt's)

shredded mozzarella cheese to taste 

2 small cans mushroom slices

8 oz frozen diced green peppers

Directions

Preheat oven to 350 degrees.  Brush each slice of bread with olive oil and place on a baking sheet.  Toast in the oven oil side up for 10 minutes, or until edges are golden brown.  In a separate bowl, mix together the meatballs, mushrooms, green peppers, and tomato sauce to coat.  Remove the bread from the oven, and line a baking dish on the sides and the bottom with the slices of bread.  Spoon meatball mixture into the baking dish on top of the bread.  Cover the top with the shredded mozzarella cheese.  Return to the oven and bake for 25-30 minutes.    

Best Stir-Fried Chicken from Gwyneth Paltrow's My Father's Daughter

I finally bought a copy of Gwyneth Paltrow's cookbook My Father's Daughter.  I became slightly obsessed after reading her introduction, and almost started crying when she was talking about her relationship with her father.  I never knew too much about her, or that she enjoyed cooking.  Each recipe is accompanied with a little story, which I love.  Basically, if you don't have the cookbook, go get it!  This is her recipe for the best stir-fried chicken, and we loved it.  It is nice to have a meal where you don't feel terrible after, especially when you are craving Chinese food.  The recipe didn't call for any vegetables, but I added carrots, broccoli, and diced green peppers.  I also toned down the garlic and ginger.  Enjoy!

Ingredients

4 skinless, boneless chicken breasts, cut into small (about 3/4") cubes

2 tablespoons corn starch

coarse salt

freshly ground black pepper

2 tablespoons vegetable oil

1/4 cup peeled and minced garlic

1/4 cup peeled and minced ginger (I used ground ginger, & cut amount in half)

1/2 cup minced scallions (white and green parts)

pinch red chile flakes (optional)

1/2 cup rice wine vinegar

1/2 cup dark brown sugar (unrefined if possible)

2 tablespoons soy sauce (I used low sodium)

2 tablespoons coarsely chopped fresh cilantro, for serving 

Directions

Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper.  Heat the oil in a large nonstick wok over medium-high heat (this is a gentle stir fry).  Add the garlic, ginger, scallions, and chile flakes if using them and cook, stirring, for 1 minute. Add the chicken and cook, stirring occasionally, for 5 minutes.  Add the vinegar, sugar, and 5 or 6 grinds of black pepper.  Boil on high for 3 minutes, or until the sugar has really caramelized  the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely.  (This is when I added the green peppers, broccoli, and carrots).  Add the soy sauce, cook for another 30 seconds, and serve immediately, sprinkled with the cilantro. 

Brown Sugar and Dijon Glazed Pork Loin

I have been terrible lately at planning meals, which is why we have been eating out so much.  Last week we finally wanted to settle down and cook something new.  I was looking for something easy, but good, since I didn't prepare anything the day before.  I stumbled on this recipe and loved the way it turned out!  The mustard and brown sugar combo tasted great on the pork roast, and would be really good with a baked ham.  You may notice my nice makeshift roaster in this picture.  I don't own one yet, so I rolled pieces of foil to create one for the roast to sit on.  It actually worked out perfectly! One of these days I will get one :) Enjoy!

Ingredients

Pork loin roast (I used one about 2.5lbs to have enough for leftovers)

Large grain Dijon mustard (I used Grey Poupon)

Brown sugar

Directions

Trim the fat from the roast, leaving only a quarter inch of fat on top at the most.  Season the pork loin with salt and pepper and open roast the pork on a rack at 425 degrees for 30 minutes.  Remove from the oven and cover the entire surface with the large grain mustard, then press the brown sugar into the mustard, all over the roast.  Return the roast to the oven, reduce the heat to 375 degrees.  Continue to roast until the internal temperature reaches 175 degrees on a meat thermometer.  Baste the roast with drippings several times during cooking.  Let it set for 10 minutes before carving and serving.

Mini Pizza

I know this is pretty basic, but a lot of you have kids and are looking for kid friendly recipes.  After making hamburgers one night we had a lot of leftover buns.  I took each bun and rolled them a bit thinner with a rolling pin for the crust of the pizza.  I used wheat buns to make it a little healthier, along with turkey pepperoni and pineapple.  Use just about a spoonful of sauce, and top with your favorite toppings.  I like to broil them to really melt the cheese and get some good color, but be sure to keep an eye on them to make sure they don't get burnt!  Enjoy!

Rigatoni and Corn

I am so happy I came across this recipe!  It is definitely one of my favorites I have made this summer.  It is so fresh and easy.  It is a great recipe to stock up on ingredients at your farmer's market.  I made this on a night when Skirell had plans for dinner because there was no meat involved.  Next time I will definitely serve some grill chicken with the pasta, but it also works great as a side.  Enjoy!

Ingredients

• Kosher salt
• 2 ears corn, shucked
• 5 tablespoons unsalted butter
• 3 cups grape tomatoes
• 2 cloves garlic, minced
• Freshly ground pepper
• 1/2 cup white wine
• 12 ounces rigatoni pasta
• 1/2 cup low-sodium chicken broth
• 1 small bunch scallions, thinly sliced
• 1/2 cup freshly grated Parmesan, plus more for topping
• Torn basil, for topping

Directions

Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile, cook the rigatoni in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.

Add the pasta to the skillet; add the scallions, Parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more Parmesan and basil.