Blackberry Scones with Olive Oil

Blackberry Scones with Olive Oil

Blackberry Scones with Olive OilBlackberry Scones with Olive Oil

 

4 oz. blackberries fresh

1 T. balsamic vinegar red

3 tsp. granulated sugar divided

2 C. all purpose flour

¼ C. granulated sugar

1 T. baking powder

⅛ tsp. salt

⅓ C. extra virgin olive oil

¼ C. yogurt plain Greek

¼ C. milk low-fat

1 egg large

 

Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl stir together blackberries, balsamic and sugar. Set aside. In a medium-sized bowl whisk together flour, 2 tsp. sugar, baking powder and salt. Using a fork, stir olive oil into flour mixture until it resembles coarse crumbs. In a separate bowl, whisk together yogurt, milk and egg. Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough. Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about ½-inch thick. Pour balsamic berries (and juice) over half of the dough and gently press in. Fold the empty half of the dough over the berries, pressing the two layers together. Pour and press remaining berries over the top of the dough. Cut dough into 8-10 even pieces. Sprinkle remaining 1 tsp. sugar over the scones. Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes. Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.

 

Servings: 8
Serving Size: 1 scone

Calories: 250
Fat: 10 g
Fiber: 2 g
Protein: 5 g

Ham & Cheese Omelet Roll

Ham & Cheese Omelet Roll

Ham & Cheese Omelet Roll

 

6 large eggs

½ cup skim milk

¼ cup all-purpose flour

½ tsp. salt

¼ tsp. black pepper

4 oz shredded 50% reduced fat sharp cheddar cheese

4 oz thinly sliced deli ham, chopped into small pieces

 

Pre-heat your oven to 375. Mist a 9×13 baking dish with cooking spray. Break the eggs into a blender and add the milk, flour, salt, and pepper. Run the blender until the mixture is smooth. Pour the mixture into an even layer in the prepared baking dish. Place the dish in the heated oven and bake for 12-15 minutes until the eggs are set with no runny spots. Sprinkle the shredded cheddar evenly over the surface of the egg bake and top with the pieces of deli ham. Return the dish to the oven for a minute to warm the filling. Remove from the oven and let sit for 3-5 minutes until cool enough to handle. Run a spatula around the outside edge of the omelet to release the edges. Start with a short side and tightly roll the omelet up over the filling until it reaches the other side. Transfer the rolled omelet to a cutting board or serving platter, seam side down. Use a sharp knife to slice the omelet roll into twelve ¾” slices. Serve warm.

 

Servings: 4
Serving Size: 1 slice (1/4 of roll)

Calories: 245
Fat: 13 g
Fiber: 0 g
Protein: 23 g

Blood Orange Flavored Vinegar

Blood Orange Flavored Vinegar

Blood Orange Flavored VinegarBlood Orange Flavored Vinegar

 

3 blood oranges peeled and sliced

12 oz. white balsamic vinegar

 

In a small non-reactive saucepan warm orange slices and vinegar over medium heat. Cook gently until vinegar slightly thickens, about 20 minutes. Remove from heat and bring to room temperature. Carefully transfer fruit and vinegar to a sanitized 16-oz. jar. Store in a cool, dark place for two weeks and discard fruit. Use vinegar as you would any other vinegar. Serving Suggestions: Use this vinegar to make a quick vinaigrette for green salad or pasta. Add some fruity zing to your ice cream with a little drizzle, too. Cooking Tips: If you cannot find white balsamic vinegar, substitute with champagne vinegar and 1 tsp. of granulated sugar. TO STORE: Homemade infused vinegars can last for several months, once the fruit is strained out. Keep it in a cool place, even the refrigerator for 3-4 months. When the color starts to brown, then it is time to throw it out

 

Servings: 24
Serving Size: 1 T.

Calories: 20
Fat: 0 g
Fiber: 0 g
Protein: 0 g

Sun Ray Smoothie

Sun Ray Smoothie

Sun Ray Smoothie

 

½ cup Greek yogurt

½ cup orange juice

¼ cup passion fruit purée

1 ripe banana

1 T. flax seeds

1 in piece of ginger, peeled and grated

½ tsp. ground turmeric

½ cup ice

 

In a blender, combine the yogurt, orange juice, passion fruit purée, banana, flax seeds, ginger, turmeric, and ice and blend on high until smooth. Now, get out there and take on the day!

 

Servings: 1
Serving Size: 1 smoothie

Calories: 390
Fat: 11 g
Fiber: 7 g
Protein: 16 g

Easy Roasted Cabbage with Amazing Onion Dijon Sauce

Easy Roasted Cabbage with Amazing Onion Dijon Sauce

Easy Roasted Cabbage with Amazing Onion Dijon SauceEasy Roasted Cabbage with Amazing Onion Dijon Sauce

 

1/2 medium green cabbage, about 1½ lb.

1 T. olive oil or garlic infused olive oil

salt and pepper

Sauce*:

3 T. butter or margarine to be dairy free

2 T. minced fresh onion or shallot or white part of sliced green onion (and chop the green for sprinkling on when serving)

1 T. Dijon mustard, or to taste

1/2 tsp. minced garlic (can use 1/4 tsp. dried, granulated garlic)

1/8 tsp. each salt and pepper

optional: chopped chives or parsley for serving

 

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more. (TIP: dark brown edges are some of the best, crispy parts so don’t be afraid of browning!) Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (Alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using). To serve, place the wedges on a plate, whisk sauce again well* and drizzle over wedges. Sprinkle with chives or parsley, if desired.

 

Servings: 4
Serving Size: 1 wedge with sauce

Calories: 155
Fat: 12 g
Fiber: 4 g
Protein: 2 g

Zucchini Corn Fritters

Zucchini Corn Fritters

Zucchini Corn Fritters

 

3 cups packed shredded zucchini

1 cup corn kernels

2 large eggs

1 T. light mayonnaise

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh basil

½ tsp. salt

½ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. dried dill weed

½ cup all-purpose flour

3 ounces shredded 2% Milk Mozzarella Cheese

1 ounce Parmesan cheese, finely shredded

2 T. olive oil

 

Place the shredded zucchini into a colander in your sink. Cover the zucchini with paper towels and squeeze down to release the excess liquid from the zucchini. Stir the zucchini and do it again with fresh paper towels once or twice more until minimal liquid is released. Transfer the shredded zucchini to a large mixing bowl and add the corn, eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, shredded Mozzarella, and shredded Parmesan cheese. Stir until well combined. Add a T. of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add about half the zucchini mixture ¼ cup at a time, making ¼ cup piles and pushing down on the top of each one with the back of a spoon or spatula to flatten it into a patty (should make seven patties). Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining T. of oil to the skillet. Cook the remaining fritters the same way, making an additional seven patties (the second batch may cook slightly quicker), and transfer them to the serving plate when finished. Serve warm

 

Servings: 4
Serving Size: 1/4 of fritters

Calories: 295
Fat: 16 g
Fiber: 2 g
Protein: 15 g

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey DrizzleHarissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

 

2 slices whole grain bread, toasted

1 T. Harissa (use more or less depending on how spicy you like it)

1/2 an avocado

pinch of salt and pepper

1 T. oil-packed sun-dried tomatoes chopped or sliced

2 oz. goat cheese crumbled

1 tsp. honey

1 tsp. fresh lemon zest

2 eggs cooked, using your desired method.

 

Preheat the broiler to high. Add the avocado to a small bowl with a pinch of salt and pepper and lightly mash using a fork. Place the toast on a baking sheet and spread with a little bit of Harissa on both pieces. Be careful, this stuff is spicy and you can always add more if needed later. Next evenly spread the mashed avocado over the Harissa. Top that with the sun-dried tomatoes and a good sprinkle of crumbled goat cheese. I go pretty heavy on the goat cheese. Set aside. Cook your eggs to your liking. Normally I fry mine and leave the yolks just a little runny, but any way you like your eggs will work! About 1 or 2 minutes before your eggs are done pop the toast under the broiler to get them all toasty and warm (WATCH CLOSE!!!). Remove the toast and then drizzle with a little honey. When the eggs are ready, top each piece of toast with an egg. Zest some fresh lemon over top, sprinkle with salt and pepper. EAT.

 

Servings: 2
Serving Size: 1 toast

Calories: 334
Fat: 20 g
Fiber: 6 g
Protein: 17 g

Air Fryer Garlic Balsamic Green Beans

Air Fryer Garlic Balsamic Green Beans

Air Fryer Garlic Balsamic Green Beans

 

12 oz uncooked trimmed green beans

1 T. olive oil

1 ½ T. balsamic vinegar

2 large garlic cloves, finely grated

¼ tsp. red pepper flakes

¼ tsp. salt

 

Place all of the ingredients into a mixing bowl and stir to coat. Use your fingers to separate the grated garlic and massage it into the green beans. Transfer the coated green beans to the basket of your air fryer, spread into an even layer, and drizzle any remaining coating on top of the beans. Set the air fryer to 375/380 degrees Fahrenheit (mine only goes by tens so I did 380) and cook for 10-14 minutes until cooked to your preference. Check the taste and add more salt if desired.

 

Servings: 4
Serving Size: about 3/4 C.

Calories: 64
Fat: 4 g
Fiber: 2 g
Protein: 2 g

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

 

1 large onion thinly sliced

2 sweet onions sliced thin

8 T. butter divided

1 cup pineapple juice

1 cup pineapple diced

2 tsp. Dijon mustard

1 tsp. Worcestershire

12 rolls, slider sized

12 slices leftover ham

12 slices of Swiss cheese

6-8 slices fried bacon

1 tsp. poppy seeds

 

Jerk BBQ Sauce

 

1 cup of your favorite BBQ Sauce

1/3 cup pineapple juice

1 T. soy sauce

1-2 tsp. spicy curry powder depending on your taste

1/4 tsp. cinnamon

1 jalapeno seeded + chopped

 

To make the BBQ sauce, combine the BBQ sauce, pineapple juice, soy sauce, spicy curry powder, cinnamon and jalapeno, mix well and keep in the fridge until ready to use or up to two weeks. Heat a large skillet over medium-high heat and add 1 T. butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the pineapple chunks and the pineapple juice, a little at a time, letting everything cook into the onions, slowly adding more until you have added all the pineapple chunks and juice. Cook until the onions are caramelized to your liking and the pineapple juice has evaporated. Remove from the heat. Melt the remaining butter over the stove and then whisk in the mustard and Worcestershire, Line a cookie sheet or 9×13 inch baking dish with tin foil. Place the bottom half of the rolls on the foil and brush each half with the melted butter. Add the ham, if desired drizzle the BBQ sauce over the ham. Now add the onions and then the swiss cheese and bacon. Place the top half of the rolls over the cheese. Brush the tops of the rolls with butter and sprinkle with poppy seeds. Now place another piece of foil over the sandwiches and seal the two pieces of foil together. Bake for 15-20 minutes or until the cheese is melted. Remove the foil and serve warm with BBQ sauce for dipping.

 

Immune Boosting Winter Citrus Smoothie

Immune Boosting Winter Citrus Smoothie

Immune Boosting Winter Citrus SmoothieImmune Boosting Winter Citrus Smoothie

 

1 C. frozen mango chunks

juice of 1 lemon

1/2 tsp. ground turmeric

1/4 tsp. ground cayenne pepper

3/4 C. fresh squeezed orange juice

2 tsp. fresh grated ginger

1 small raw red beet, chopped

1 C. frozen raspberries

1 cara cara orange, blood orange, or grapefruit, peeled and segmented

1/2 C. pomegranate juice

honey to taste (optional)

 

In a blender, combine the mango, lemon juice, turmeric, cayenne, ginger, and orange juice. Blend until completely smooth, adding more honey if needed to sweeten. Pour into a tall glass Rinse the blender out. Combine the beets, raspberries, orange, and pomegranate juice. Blend until smooth and creamy, adding more pomegranate juice if needed to reach your desired consistency. Pour over the mango mixture and stir gently to swirl. Top with seeds, if desired. Enjoy!

 

Servings: 2
Serving Size: about 1 1/2 C.

Calories: 216
Fat: 1 g
Fiber: 8 g
Protein: 3 g

Mini Loaded Tater Tot Cups

Mini Loaded Tater Tot Cups

Mini Loaded Tater Tot Cups

 

48 regular-sized frozen tater tots

3 slices center cut bacon

2 oz shredded 2% milk sharp cheddar cheese

¼ cup light sour cream

1 tsp. chopped chives

 

Pre-heat the oven to 425. Mist a 24-count mini muffin tin with cooking spray and position two tater tots into each well. Place the muffin tin into the heated oven and bake for 10 minutes. While the tots are baking, cook the bacon to crisp according to package instructions, and then let it drain on paper towels. Crumble or chop the bacon into small pieces and set aside. When the tots come out of the oven, use something circular that’s either flat or rounded on the bottom and about 3/4” – 1” wide (I used the back of a serving utensil) to push into the center of each pair of tater tots, pressing down the center to form a cup (see photo in post above). Place the potato cups back into the oven for 10 more minutes. Remove from the oven and sprinkle the shredded cheese evenly amongst the cups. Return the cups to the oven for another 5 minutes. Remove the cheesy potato cups from the muffin tin and transfer them to a serving platter. Top each cup with ½ tsp. of sour cream and then sprinkle the crumbled bacon and chopped chives evenly amongst the cups. Serve

 

Servings: 6
Serving Size: 4 cups

Calories: 197
Fat: 11 g
Fiber: 2 g
Protein: 6 g

Morning Glory Power Smoothie

Morning Glory Power Smoothie

Morning Glory Power SmoothieMorning Glory Power Smoothie

 

1 small carrot, rough chopped

1/2 tsp. turmeric

1/2 C. coconut water

1 fresh or frozen banana

1-2 dates, pitted

2 T. raw walnuts or cashews, soaked overnight in water

1 T. hemp seeds

1 tsp. maca powder

1/2 tsp. cinnamon

1 tsp. vanilla extract

1 1/2 -2 C. coconut or almond milk

 

In a blender, combine the carrot, turmeric, and coconut water. Blend until completely smooth and no carrot chunks remain, adding water if needed to thin. Pour into a tall glass Rinse the blender out. Combine the banana, dates, nuts, hemp seeds, maca powder, cinnamon, vanilla, and milk. Blend until smooth and creamy, adding milk if needed to reach your desired consistency. Pour over the carrot mixture and stir gently to swirl. Enjoy!

Brown Sugar Rubbed Chicken Bites

Brown Sugar Rubbed Chicken Bites

Brown Sugar Rubbed Chicken Bites

 

1 T. dry mustard powder, (such as Colman’s – found by the spices)

2 tsp. packed brown sugar

1 ½ tsp. paprika

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. salt

¼ tsp. black pepper

⅛ tsp. cayenne pepper, (this adds a subtle kick, increase to ¼ tsp. if you want it spicier)

1 lb raw boneless, skinless chicken breast, cut into small bite-sized pieces

1 T. olive oil

 

In a small dish, stir together your seasoning mix: mustard powder, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Place the chicken pieces into a mixing bowl. Add the seasoning mix to the chicken pieces. Stir the contents of the bowl until the chicken pieces are coated with the spices. Add the oil to a large sauté pan/walled skillet and bring over med-high heat. Once the oil is hot, add the chicken pieces (don’t overcrowd the pan) and stir to break them up and coat them in the oil. Cook the chicken for 6-8 minutes, stirring every couple minutes. Once the chicken is cooked through and a bit golden on the outside, remove from heat and serve.

 

Servings: 4
Serving Size: 1/4 of chicken bites

Calories: 181
Fat: 7 g
Fiber: 1 g
Protein: 26 g

Blueberry Ricotta Pudding Cake

Blueberry Ricotta Pudding Cake

Blueberry Ricotta Pudding CakeBlueberry Ricotta Pudding Cake

 

1 stick (8 T.) salted butter, at room temperature

3/4 C. granulated sugar

2 T. lemon zest

3 large eggs at room temperature

1 C. whole milk ricotta cheese

1/2 C. milk or cream, at room temperature

2 tsp. vanilla extract

2 C. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 1/2 C. fresh or frozen blueberries

1 T. whole wheat or all-purpose flour

2 T. blueberry jam

whipped cream, for serving

2 T. lemon juice

3 T. coarse sugar

1/2 C. powdered sugar

flaked salt

 

Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. In a bowl, using an electric mixer, beat together the butter, sugar, and lemon zest until light and fluffy, 3 to 5 minutes. Add the egg yolks, beating to combine. Mix in the ricotta and vanilla. Add the flour, baking powder, and salt. Beat until smooth, then stream in the milk. Mix until combined. In a bowl, using an electric mixer, whisk the eggs whites until stiff peaks form, 3 to 5 minutes. Gently mix the whites into the batter until the batter is smooth with no streaks. Toss the blueberries with 1 T. flour. Mix the berries into the batter. Scrape the batter into the prepared pan. Swirl in the blueberry jam, leaving streaks of jam throughout the batter. Bake 50-60 minutes, tenting with foil at 30 minutes. The longer you bake, the more set your cake will become. I bake mine for 55 minutes. To make the glaze. In a bowl or glass measuring cup, whisk together all ingredients. The glaze will be thin. Pour the glaze over the cake. Serve warm with whipped cream or ice cream.

 

Servings: 12
Serving Size: 1 slice (1/12 of cake)

Calories: 309
Fat: 12 g
Fiber: 1 g
Protein: 7 g

Fig Cake

Fig Cake

Fig Cake

 

Butter for greasing the pan

4 T. [57g] melted butter

1/2 cup [100g] light brown sugar

1/8 tsp. salt

10.5oz [300g] small fresh figs*

 

1 1/2 cups [200g] flour

1 1/4 tsp. [5g] baking powder

1/4 tsp. [1.5g] baking soda

1/2 tsp. [3g] salt

2 large room temperature eggs

4 T. [55g] melted and cooled butter

3/4 cup [150g] granulated sugar

3/4 cup [170g] plain yogurt**

Optional Flavoring (1-2 tsp. Vanilla, 1-2 drops almond extract, pinch of cinnamon, cardamom, ginger, or cloves, 1 T. Orange Blossom Water, OR1 tsp. Rosewater)

 

To prep the fig and brown sugar bottom: Butter one 8-inch round cake pan. Cover the bottom with a parchment round. Mix together the melted butter, brown sugar, and salt, and pour it over the parchment-covered cake pan. Use an offset spatula to spread the brown sugar out evenly over the bottom until it’s completely covered. Slice the figs in half. Arrange the figs cut-side-down over the buttery brown sugar. To bake the cake: Preheat the oven to 350° F convection (177° C). Sift together the flour, baking powder, baking soda, and salt in a mixing bowl. Beat the eggs and butter together until they are very well incorporated. Then add the sugar, yogurt, and orange blossom water, and beat to combine well. Pour the wet mixture over the dry mixture, and stir together just until everything is combined. It won’t be completely smooth, and there might be some tiny lumps; this is completely fine. Don’t over-mix! Carefully pour the batter over the figs, smooth out the top a little bit with a spatula, and bake for about 30 minutes. It’s done once you can insert a toothpick into the center and batter doesn’t stick to it. It may take longer than 30 minutes to cook through, especially if your figs have a lot of moisture. Let it cool for 5 to 10 minutes in the cake pan. Then trace around the edge with a butter knife to make sure it’s loosened from the pan. Place a plate or cake-stand upside-down over the cake. Put on your grippiest oven mitts, and hold the plate and cake together so that your thumbs are underneath the cake pan. Carefully and quickly rotate it away from yourself and give it a quick up-and-down shake to release the cake from the pan. Remove the pan, slice, and serve.

 

* If you can’t find small figs, you can use larger ones. Just make sure you cut them into about 1/2-inch slices instead of cutting them in half. To get the same look as these photos, slice the figs along their equators instead of stem to end.

** If you have Greek yogurt, you can substitute it here, but make sure you water it down before measuring (using either a little milk or water). It needs to be the approximate consistency of plain, unstrained yogurt (Greek yogurt doesn’t have as much moisture).

 

Servings: 10
Serving Size: 1 slice (1/10 of cake)

Calories: 300
Fat: 11 g
Fiber: 1 g
Protein: 4 g

Pumpkin Spice Whipped Greek Yogurt

Pumpkin Spice Whipped Greek Yogurt

Pumpkin Spice Whipped Greek Yogurt

 

1 C. whole fat or 2% plain Greek yogurt (such as Fage)

1/4 C. heavy whipping cream (at least 36% milk fat)

2 T. maple syrup

1/2 tsp. vanilla extract

1/2 tsp. pumpkin spice

1/4 tsp. ground cinnamon

pinch of salt (optional)

1/3 C. canned pumpkin (unsweetened with pumpkin as the only ingredient)

 

Add ingredients: Add all ingredients except the canned pumpkin to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.  Whip yogurt: Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt. Slowly increase power to the highest speed. After about 2 minutes of whisking, pause mixing and use a spatula to give the yogurt a quick mix – push down the sides of the bowl and make sure the very bottom is mixed in. Continue mixing for another 2-3 minutes, or until soft peaks form when the whisk is removed. The peaks will not be super stiff, but will still stand up.  Add pumpkin: Add the canned pumpkin to the mixing bowl and fold in by hand until well mixed.  Serve & store: Place the mixture into individual portion containers or a large bowl with a lid. Enjoy now or place in the fridge for 3-4 hours – the whipped Greek yogurt will thicken as it chills. Top with whipped cream if you wish! Store in a sealed container in the fridge for up to 5 days.

 

Servings: 4
Serving Size: about 1/2 C.

Calories: 142
Fat: 8 g
Fiber: 1 g
Protein: 6 g

Nutter Butter Cookie Bars

Nutter Butter Cookie Bars

Nutter Butter Cookie BarsNutter Butter Cookie Bars

 

6 T. salted butter, at room temperature

1/2 C. creamy peanut butter

1/4 C. dark brown sugar

2 tsp. vanilla extract

1 C. all-purpose flour

1/4 tsp. baking powder

flaky sea salt (optional)

 

for Peanut Butter Creme Filling

3/4 C. creamy peanut butter

6 T. salted butter, at room temperature

3-4 T. honey

 

Preheat the oven to 350 degrees. Line an 8×8 inch square pan with parchment paper. In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla until smooth. Add the flour and baking powder, beat until combined, and the dough begins to form a ball. If the dough is crumbly, add 2-3 tsp. of water. If the dough feels moist, add 1-2 T. flour. Press half the dough into the prepared pan. To make the filling, beat together the peanut butter, butter, and honey until combined. Spread an even layer over the dough, then crumble the remaining dough over the peanut butter. Bake for 25 minutes, until the top is set. Sprinkle with salt if desired. Let cool, then cut into bars. The bars are on the crumbly side so handle gently. Enjoy!

Actually Good Vinaigrette (+ ways to use)

Actually Good Vinaigrette (+ ways to use)

Actually Good Vinaigrette (+ ways to use)

 

½ cup [105 g] extra-virgin olive oil

1½ T. balsamic or red wine vinegar

1½ T. water (see note*)

1 T. Dijon mustard

1½ tsp. maple syrup or a big pinch of sugar

1 garlic clove, crushed through a press, or ½ tsp. garlic powder

Salt

 

In a small mixing bowl, whisk together the olive oil, vinegar, water, if using, mustard, maple syrup, garlic, and salt to taste (¼ to ½ tsp). The mixture should stay emulsified for a little while, but you will need to shake it up or whisk it right before serving.  Storage: This dressing contains garlic and isn’t extremely acidic, so it should only be stored in the fridge for a few days before consuming. But if you leave out the garlic and water, and add them later as needed, you can count on at least 1 week in the fridge.

 

Tossed with crisp greens, shaved Pecorino or Parmesan, + a bit of flaky sea salt (add water)

Drizzled over burrata, strawberries, tomatoes, and thyme (don’t add water)

Coat potatoes or other veggies before roasting with vinaigrette instead of oil (don’t add water)

Use in your favorite garden salad

Mixed into a cold lobster salad (add water)

As a dipping sauce for artichokes (add water)

Drizzled over roasted squash stakes, dates, feta, and rosemary (add water

Brushed onto bread for an antipasto sandwich (don’t add water)

 

Servings: 6
Serving Size: 2 T.

Calories: 166
Fat: 18 g
Fiber: 0 g
Protein: 0 g

Chewy Chocolate Peanut Butter Crunch Bars

Chewy Chocolate Peanut Butter Crunch Bars

Chewy Chocolate Peanut Butter Crunch BarsChewy Chocolate Peanut Butter Crunch Bars

 

2 T. salted butter (optional)

2 C. organic corn flakes or brown rice krispies

24 plump Medjool dates, split lengthwise and pitted

3/4 C. creamy peanut butter, warmed

20 oz. semi-sweet/dark chocolate, melted

flaky sea salt (optional)

 

Melt the butter in a large skillet over medium heat until lightly brown. Add the cornflakes and cook until toasted, 5-8 minutes. Remove from the heat. Line a 9×13 inch baking pan with parchment paper. Tear the dates and press into a single layer on the bottom of the pan. For BEST results use fresh very chewy, plump dates. Add the cornflakes and evenly pour over the peanut butter. Alternately, if a studier bar is desired, blend the dates and peanut butter in a food processor, stir in the cereal, then press the mix firmly into the prepared pan. Freeze for 10 minutes. Pour over the chocolate. Sprinkle with sea salt. Chill in until firm, at least 20 minutes. Cut into bars. Keep in the freezer. Please note these bars are messy.

 

Servings: 24
Serving Size: 1 bar (1/24 of pan)

Calories: 235
Fat: 11 g
Fiber: 3 g
Protein: 4 g

Hellzapoppin Cheese Rice

Hellzapoppin Cheese Rice

Hellzapoppin Cheese Rice

 

4 cups cooked rice

4 eggs

2 T. minced onion

1 T. Worcestershire sauce

2 tsp. salt

1 pound grated sharp Cheddar

small pinch each of thyme and marjoram

1 package chopped frozen spinach

1 cup milk

4 T. melted butter

 

Beats the eggs till they’re light. Then add the milk and all the seasonings. Finally, fold in the cheese, spinach and rice and pour the whole works into a greased casserole. After pouring the melted butter over it, set it in a 375 degree oven to bake for 35 minutes

 

Servings: 8
Serving Size: about 3/4 C.

Calories: 447
Fat: 28 g
Fiber: 1 g
Protein: 20 g

Brunch Bruschetta Bar

Brunch Bruschetta Bar

Brunch Bruschetta BarBrunch Bruschetta Bar

 

1 batch basil pesto

1 batch Sun-Dried Tomato Muhammara

1 batch marinated cherry tomatoes or 2 C. tomatoes

6-8 soft-boiled or poached eggs

6-8 scrambled eggs

6-8 pieces fried bacon

2-3 cheeses (I used Humboldt Fog goat cheese, ricotta and marinated mozzarella)

grilled or toasted bread

sautéed veggies, such as spinach and mushrooms

fresh fruits

sliced avocado

prosciutto, salami, and smoked salmon

raspberry jam or other fruit jams

nut butter

honey or honeycomb

Brand Orange Juice

 

Arrange the sauces and spreads on a large serving board. Add the poached eggs, scrambled eggs, and bread. Drizzle the poached eggs with olive oil and season with salt and pepper. Arrange the cheese, fruits, veggies, meats, jams, nut butter, and honey around the eggs.

 

…Humboldt Fog goat cheese + fresh cherries + honey + basil

…peanut butter + raspberry jam + banana + honey

…Humboldt Fog goat cheese + sautéed spinach and mushrooms + poached egg

…basil pesto + marinated tomatoes + mozzarella + poached eggs + avocado

…ricotta + honey + raspberry jam + fresh raspberries + basil

…basil pesto + avocado + scrambled eggs

…Sun-Dried Tomato Muhammara + mozzarella + basil pesto

…goat cheese + smoked salmon + basil pesto

Prosciutto Parmesan Chicken

Prosciutto Parmesan Chicken

Prosciutto Parmesan Chicken

 

100 g prosciutto

4 boneless, skinless chicken thighs or breasts

½ C. parmesan cheese, grated

1 T. olive oil

fresh cracked pepper

 

Place one piece of chicken at a time in a ziploc bag, bash it with a rolling pin a few times so that it has an even thickness. Lightly sprinkle parmesan on one side of the chicken pieces. Cover with layers of prosciutto so that the cheese is protected. Heat a frying pan with a bit of oil, when its nice and hot put the chicken in, prosciutto side down and cook for 3-3½ minutes per side over med-high heat.

 

Servings: 4
Serving Size: 1 piece

Calories: 281
Fat: 15 g
Fiber: 0 g
Protein: 34 g

Simplest Whipped Ricotta Toast with Lemon Thyme Honey

Simplest Whipped Ricotta Toast with Lemon Thyme Honey

Simplest Whipped Ricotta Toast with Lemon Thyme HoneySimplest Whipped Ricotta Toast with Lemon Thyme Honey

 

olive oil for brushing

2 oranges, sliced

1/4 C. + 1 T. honey

1-2 tsp. Meyer or regular lemon zest + 2 T. juice to your taste

1 T. fresh thyme leaves

6 slices thicker cut sourdough bread, toasted

1 C. whole milk ricotta cheese (whipped in the food processor if you like it lighter)

2 oz. prosciutto, torn

flaky sea salt and black pepper

 

Preheat the broiler to high. Rub a baking sheet with oil. Arrange the orange slices in a single layer, drizzle with 1 T. honey. Place under the broiler for 5-8 minutes, watching closely, until the oranges are beginning to char. Meanwhile, heat together the 1/4 honey, lemon zest + juice, and thyme in a small saucepan over low heat. Rub the warm toasted bread with olive oil. Spread with ricotta, top with roasted oranges, prosciutto, and drizzle with the honey mixture. Season with salt and pepper.

 

Servings: 6
Serving Size: 1 toast

Calories: 345
Fat: 11 g
Fiber: 3 g
Protein: 14 g

Moon Spell Cookies

Moon Spell Cookies

Moon Spell Cookies

 

1 cup of finely grated almonds

1 ¼ cups of flour

¼ cup of confectioner’s sugar

¼ cup of butter

1 egg yolk

 

Combine almonds, flour, and sugar. Work in butter and egg yolk until well blended. Set it in the fridge until chilled. Roll into crescent moon shapes or use a cookie cutter. Place on greased cookie sheet and bake at 320 degrees Fahrenheit (160 degrees Celsius) for 20 minutes. Spells for:

 

Love – Add a few pinches of rosemary, sweet basil, cinnamon, and honey.

Prosperity – Add cinnamon, nutmeg, basil, and grated lemon peel.

Protection – Add cloves, rosemary, anise, and cinnamon.

Psychic Ability – Add star anise, nutmeg, orange, and thyme.

 

Servings: 24
Serving Size: 1 cookie

Calories: 71
Fat: 4 g
Fiber: 1 g
Protein: 2 g

Nutrition is for plain cookies without spell additions. Adding honey or other ingredients will change the nutrition information.

Flaky Broccoli Cheddar Soup Mini Pies

Flaky Broccoli Cheddar Soup Mini Pies

Flaky Broccoli Cheddar Soup Mini PiesFlaky Broccoli Cheddar Soup Mini Pies

 

2 T. extra virgin olive oil

1 small yellow onion, chopped

kosher salt and black pepper

3 C. roughly chopped broccoli florets

1 C. cremini mushrooms, chopped (optional)

1 clove garlic, minced or grated

2 T. fresh thyme leaves

1/4 tsp. freshly grated nutmeg

1/4-1/2 tsp. cayenne pepper

2 oz. cream cheese, at room temperature

1 1/2 C. shredded sharp cheddar cheese

1/2 C. shredded Havarti cheese

1 box frozen puff pastry, thawed

1 egg, beaten

everything bagel spice, for sprinkling (optional)

 

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook 5 minutes, until softened. Add the broccoli, mushrooms (if using), and season with salt and pepper. Continue cooking another 5-10 minutes or until the broccoli begins to char. Add the garlic, thyme, nutmeg, and cayenne, cook another minute. Remove from the heat. Stir in the cream cheese, 1 C. cheddar, and Havarti cheese. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the broccoli filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining 1/2 C. cheddar cheese and the everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown. Serve warm, topped with additional thyme.

 

Servings: 9
Serving Size: 1 mini pie

Calories: 474
Fat: 35 g
Fiber: 2 g
Protein: 12 g

Susan Branch’s Star Croutons

Susan Branch’s Star Croutons

Susan Branch’s Star Croutons

Very thin sandwich bread (Susan used Pepperidge Farm Very Thin Bread)
1-inch star cookie cutter
2 parts butter to 1 part olive oil
2 or 3 minced (or pressed) garlic cloves
Glass jar
Festive ribbon

Carefully cut out star shapes from the bread with the cookie cutter. Melt the butter with the oil and garlic. Fry stars until brown (both sides), being very careful so that they keep their shape. Remove from the pan and let cool. Package in a pretty jar tied with a ribbon.

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

 

1 1/2 C. leftover mashed potatoes

1 C. buttermilk

2 eggs

1/4 C. butter melted

4-5 leaves sage minced

1 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 C. parmesan cheese grated

Sandwiches

leftover turkey enough for 4 triangles

1 T. butter

1 avocado lightly mashed

salt and pepper to taste

4 oz. brie sliced (or more!)

leftover cranberry sauce

8 slices cooked thick cut bacon optional

4 eggs cooked to your liking (optional)

 

To make the waffles. In a medium bowl whisk together the mashed potatoes, buttermilk, eggs and melted butter until smooth. Stir in the minced sage. Add the flour, baking soda and baking powder and stir until just combined. Fold in the parmesan cheese. Preheat waffle iron. When ready scoop the batter (you will need to spread the batter out using the back of a spoon) into the hot, greased waffle maker and cook to your preference. Repeat with the remaining batter. The batter should make about 4-5 waffles, depending on you waffle maker. Tear 2 of those waffles into fourths. If you are using a square waffles just leave them whole. Prep the sandwiches. Heat a skillet over medium heat and melt the butter. Once hot add the turkey and get it buttery and crisp all over, about 5 minutes. Remove from the heat. Add the avocado to a bowl and lightly mash with a pinch of salt and pepper. Assemble the sandwiches. Preheat the oven to 425 degree F. Line a baking sheet with parchment and place the waffles on the baking sheet. Spread the mashed avocado on four of the waffle triangles (or squares or whatever shape you have). Top with sliced brie, then the warm buttery turkey, a dollop of cranberry sauce and two slices of bacon (if using). Now grab the tops to the sandwiches (the remaining four triangles) and add a slice or two of brie. Place the pan in the oven for 5 minutes, watching closely to make sure the brie is not getting too melty! During this time I fried my eggs. Remove from the oven and top each triangle with one egg and then place the tops on the sandwiches. Push down and eat!! FYI, it is going to be a bit messy. We had to use a fork for these!

Real Cream of Mushroom Soup

Real Cream of Mushroom Soup

Real Cream of Mushroom Soup

6 T. salted butter, divided
1 pound sliced fresh button mushrooms
1 small onion, chopped
1 tsp. kosher or sea salt, plus more to taste
1/4 tsp. freshly ground black pepper
3 T. all-purpose flour
1 cup chicken broth
2 cups whole milk or half-and-half
1-1/2 cups sour cream, at room temperature
Garnish: chopped fresh parsley

Melt 3 T. butter in a 4- to 5-quart heavy-bottomed pot over medium-high heat. Add mushrooms, onion, salt, and pepper, and cook, stirring often, until golden brown, about 15 minutes. Transfer to a bowl and set aside. Reduce heat to medium and melt remaining 3 T. butter. Add flour and cook, stirring, until glossy, about 3 minutes. Slowly drizzle in chicken broth and milk (or half-and-half), whisking as you go. Increase heat to a simmer and cook until mixture thickens, whisking often, about 5 minutes. Reduce heat to medium-low, stir in the reserved mushroom mixture, and cook 10 minutes, stirring occasionally. Remove from heat and add the sour cream. Serve garnished with chopped fresh parsley.

 

Servings: 6
Serving Size: about 1 C.

Calories: 303
Fat: 26 g
Fiber: 1 g
Protein: 7 g

Easy Pull Apart Garlic Parmesan Bread

Easy Pull Apart Garlic Parmesan Bread

Easy Pull Apart Garlic Parmesan BreadEasy Pull Apart Garlic Parmesan Bread

 

6-8 garlic cloves, peeled

1 1/4 sticks (10 T.) salted butter, at room temperature

1 sourdough baguette or french bread

1 T. dried basil (or 2 T. chopped fresh basil)

2 tsp. dried oregano

2 tsp. dried parsley

red pepper flakes

1/4 C. grated parmesan cheese

1/4 C. grated asiago cheese

kosher salt and black pepper

 

Preheat the oven to 400° F. Melt together the garlic cloves and 1 T. butter in a small skillet over medium heat. Cook, stirring occasionally, until the garlic softens and turns golden, 5-10 minutes. Remove from the heat, finely mash the garlic with a fork. Slice the baguette into 1 1/2 inch slices, being careful not to actually slice all the way through the bread. Place the baguette on a large piece of foil. In a small bowl, combine the butter, basil, oregano, parsley, chili flakes, parmesan, asiago, and mashed garlic. Season with salt and pepper. Generously spread the garlic butter inside each slit. Wrap in foil and bake 15 minutes. Open the foil and return to the oven. Bake another 5 minutes, until golden. Tear the bread apart and serve immediately…with extra parmesan and preferably alongside your favorite Italian sauce.

 

Servings: 10
Serving Size: 1 slice (1/10 of loaf)

Calories: 203
Fat: 14 g
Fiber: 1 g
Protein: 5 g

Snow Pudding with Light Custard Sauce

Snow Pudding with Light Custard Sauce

Snow Pudding with Light Custard Sauce

2 packages unflavored gelatin
1/2 cup cold water
1/2 cup lemon juice (approximately 2 lemons)
2 cups sugar
2 cups boiling water
5 egg whites

Dissolve unflavored gelatin in cold water. Add lemon juice, sugar, boiling water. Let gel until syrupy and just starting to set, approximately 45 minutes. Beat egg whites until they form soft peaks, then beat in the gelatin until the mixture is really fluffy and white, approximately 5 minutes. Rinse a 1-1/2- to 2-quart mold with cold water and turn the pudding into it. Chill until firm, preferably overnight, then unmold onto a serving platter and serve with Light Custard Sauce. If you don’t have a baking mold, you can use a large bowl and then scoop the pudding to serve.

 

Light Custard Sauce:

 

1 quart milk

5 egg yolks

1/2 cup sugar

pinch of salt

2-1/2 T. cornstarch

1 tsp. vanilla

 

In a double boiler or over low heat, heat milk. Beat egg yolks until fluffy, then slowly add to milk, then sugar and a pinch of salt. Heat mixture, stirring, then remove about 1/4 cup and dissolve cornstarch in it. Stir cornstarch mixture into custard; continue to cook and stir until slightly thickened (10 to 15 minutes). Let cool, then add vanilla.

 

Servings: 12
Serving Size: 1/12 of pudding with sauce

Calories: 254
Fat: 5 g
Fiber: 0 g
Protein: 6 g

Roasted Cranberry Brown Sugar Pork Chops

Roasted Cranberry Brown Sugar Pork Chops

Roasted Cranberry Brown Sugar Pork ChopsRoasted Cranberry Brown Sugar Pork Chops

 

4 T. brown sugar

1 tsp. cayenne pepper

1/2 tsp. cinnamon

kosher salt and pepper

4 bone-in pork chops

2 T. extra-virgin olive oil

3/4 C. red wine

1/2 C. pomegranate or cranberry juice

2 T. butter

1 C. fresh cranberries

2 sprigs fresh thyme

1 sprig fresh rosemary

 

Preheat the oven to 450 degrees. In a small bowl, stir together 3 T. brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 T. brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.

 

Servings: 4
Serving Size: 1 chop with sauce

Calories: 517
Fat: 29 g
Fiber: 1 g
Protein: 34 g

Perfect Pulled Pork

Perfect Pulled Pork

Perfect Pulled Pork

 

1 whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)

 

1 T. ground cumin

1 T. garlic powder

1 T. onion powder

1 T. chili powder

1 T. cayenne pepper

1 T. salt

1 T. ground pepper

1 T. paprika

1/2 cup brown sugar

 

1/2 cup salt

1/2 cup brown sugar

2 quarts cold water

2 bay leaves

3 T. dry rub mix

 

Mix Dry rub ingredients well and store in an air tight container.  For brine:  Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine. Start the pork: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

Buttery Mushroom and Clam Pasta

Buttery Mushroom and Clam Pasta

Buttery Mushroom and Clam PastaButtery Mushroom and Clam Pasta

 

3/4 lb. bucatini or other long cut pasta

2 T. extra virgin olive oil

1 lb. mixed wild mushrooms

kosher salt and pepper

1 ear yellow corn, kernels removed

4 T. butter

2 cloves garlic, smashed

2 T. fresh thyme leaves

1 T. fresh chopped oregano

3/4 C. dry white wine

2 T. balsamic vinegar

12 little neck clams, rinsed and scrubbed

1/4 C. manchego cheese, grated (optional)

1/3 C. parsley, roughly chopped

crushed red pepper, to taste

 

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 C. of the pasta cooking water. Drain. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season lightly with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, corn, garlic, thyme, and oregano. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. Add the reserved pasta cooking water, the wine and the balsamic vinegar. Stir in the clams. Bring the mixture to a simmer over medium heat. Cover the pot with a lid and cook until all the clams have opened, about 5 to 8 minutes. Discard any unopened clams. Stir the pasta and manchego cheese. Remove from the heat and stir in the parsley, discard the garlic cloves. Divide among bowls and top with fresh herbs and crushed red pepper. Enjoy!

 

Servings: 4
Serving Size: 1/4 of pasta

Calories: 603
Fat: 20 g
Fiber: 5 g
Protein: 19 g

Magic Dust

Magic Dust

Magic Dust

 

3 T. allspice berries

2 T. coriander seeds

2 T. yellow mustard seeds

1 T. black peppercorns

1 T. cumin seeds

1 T. fennel seeds

1 tsp. cloves

20 cardamom pods

5 star anise pods

1 cinnamon stick

 

In a large pan over low heat, toast the allspice, coriander, mustard, peppercorns, cumin, fennel, cloves, cardamom, star anise, and cinnamon, stirring, until fragrant, about 6 minutes. Allow to cool slightly, then transfer to a spice grinder or high-speed blender and grind into a fine powder. Store in an airtight container at room temperature for up to a year.

 

Servings: 36
Serving Size: 1 tsp.

Calories: 7
Fat: 0 g
Fiber: 1 g
Protein: 0 g

Party Size Italian Melt

Party Size Italian Melt

Party Size Italian MeltParty Size Italian Melt

 

1/3 C. extra virgin olive oil

1/4 C. red wine vinegar

zest and juice of 1 lemon

2 cloves garlic, minced or grated

1 tsp. dried oregano

1/2 C. mixed Italian olives, pitted

2 T. chopped pickled jalapeños

1 pinch black pepper

1 loaf ciabatta bread, halved lengthwise

1/4 C. fresh basil, roughly chopped

6 thin slices spicy salami

6 thin slices prosciutto

6-12 thin slices pepperoni

6 slices provolone cheese

8 oz. fresh mozzarella cheese, torn

1 red or orange pepper, roasted and sliced

1 C. baby arugula

 

Preheat the oven to 400 degrees F. To make the vinaigrette. In a jar or small bowl, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, garlic, and oregano, until combined. Add the olives, jalapeños, and a pinch of pepper. Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Spread the vinaigrette over the bread. Layer the basil, salami, prosciutto, and pepperoni on top. Add the provolone and mozzarella. Transfer to the oven and bake 10 minutes, until the cheese begins to melt. Remove from the oven and add the arugula, bell peppers, and top half of the ciabatta bread. Gently cover the sandwich with foil and return to the oven and bake another 10 minutes more, or until the cheese has melted. Remove the foil and cook an additional 5-10 minutes, until the bread is toasted. Remove from the oven and let sit 3-4 minutes. Slice into 4 larger or 8 smaller sandwiches. Serve and enjoy! Notes To make ahead of time, assemble the sandwich all the way through step 3. Add the arugula, peppers, and top half of the bread. Wrap in foil and keep in the fridge for up to 1 day. To make, remove from the fridge while the oven preheats. Bake, in the foil for 20 minutes, remove the foil and bake an additional 10 minutes.

Three Meat Cowboy Breakfast Hash

Three Meat Cowboy Breakfast Hash

Three Meat Cowboy Breakfast Hash

 

4 slices thick cut bacon chopped

1 cup diced ham

1 poblano pepper, diced

4 ounces chorizo

½ diced yellow onion

1 garlic clove minced

¼ cup canola oil

3 medium red potatoes chopped

1 T. butter

4 eggs

chopped green onion and/or shredded cheese for serving optional

 

In a medium cast iron skillet, begin browning the bacon. As it browns, stir in the ham. When the ham begins to brown stir in the Poblano and cook for about 2 minutes, stirring occasionally. Set aside. In a large cast iron skillet, add the chorizo and cook over medium-high heat. As the meat begins to brown, stir in the onion and garlic. Continue cooking until the meat as browned and onions are tender, stirring occasionally. Add the chorizo mixture to the bacon skillet. Return to the empty skillet and add the fry oil. Heat over medium-high heat. Stir in the potatoes and cook until golden brown and tender, stirring occasionally. Drain any excess grease, if needed. Add the meat mixture to the larger potato skillet. Return to the empty skillet, clean if needed (so the eggs don’t stick). Melt the butter over medium heat. Add the eggs and cook over-easy. Place the eggs on top of the hash skillet. Top with green onions or cheese, if desired. Serve immediately.

 

Servings: 4
Serving Size: 1 egg with about 1 C. hash

Calories: 569
Fat: 40 g
Fiber: 3 g
Protein: 27 g

Homemade Chicken Noodle Casserole

Homemade Chicken Noodle Casserole

Homemade Chicken Noodle CasseroleHomemade Chicken Noodle Casserole

 

1 T. extra virgin olive oil

1/2 of a yellow onion, chopped

kosher salt and pepper

4 T. salted butter

2 cloves garlic, chopped

3 carrots, chopped

2 T. fresh thyme leaves

1/2 tsp. cayenne pepper

1 T. all purpose flour

3 1/2 C. low sodium chicken broth

1 C. whole milk

1/4 C. fresh parsley, roughly chopped

2 eggs, beaten

3 C. cubed whole grain bread

2 C. uncooked egg noodles

1 1/2 C. cooked shredded or cubed chicken

1 C. crushed Kettle Brand potato chips

 

Preheat the oven to 375 degrees F. Lightly coat a 9×13 inch baking dish or large round baker. Add the olive oil to a large skillet set over medium heat. When the oil shimmers, add the onion and cook until softened and slightly caramelized, about 5 minutes, season with salt + pepper. Add the butter, carrots and garlic and continue to cook another 5 minutes. Stir in the thyme and cayenne. Sprinkle the flour over the veggies and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth and milk, season with salt and pepper. Bring the sauce to a low boil and then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened. Remove from the heat, stir in the parsley. Let cool until no longer hot to touch, then stir in the eggs. Add the cubed bread, noodles, and chicken, tossing to combine. Transfer the mixture to the prepared baking dish. Top evenly with Kettle Chips. Transfer to the oven and bake for 35-45 minutes or until the filling is bubbling and the top is golden. Let sit 5 minutes before serving.

 

Servings: 6
Serving Size: 1/6 of casserole

Calories: 363
Fat: 19 g
Fiber: 3 g
Protein: 20 g

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

 

1 pound Ground Chicken

1 cup Ricotta Cheese

1 cup Chopped Spinach fresh or frozen works

1/2 cup Breadcrumbs

1 Egg

1 cup Heavy Cream

1/2 cup Parmesan Cheese freshly grated

2 cloves Garlic minced

1 tsp. Italian Seasoning

1 T. Olive Oil

2 T. Fresh Herbs

 

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined and form medium-sized meatballs. Grease a baking dish with olive oil or butter and place the meatballs evenly apart. Bake the meatballs for 25-30 minutes until cooked through and browned on the outside. In a saucepan over medium heat, combine heavy cream and minced garlic and simmer for about 5 minutes until it thickens. Reduce heat and whisk in the grated Parmesan cheese and Italian seasoning. Pour the Spinach Alfredo Sauce over the meatballs and gently toss to coat evenly. Return to the oven and bake for an additional 10 minutes. Remove from oven, garnish with fresh herbs, and serve warm.

 

Servings: 6
Serving Size: 1/6 of meatballs with sauce

Calories: 420
Fat: 32 g
Fiber: 1 g
Protein: 24 g

20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes

20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes

20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes

 

1 large egg, beaten

1/4 C. all-purpose flour or use gluten free

4 boneless skinless chicken breast cutlets (about 3/4 inch thick)

kosher salt and pepper

10 T. cold salted butter, cubed (see note)

4 T. extra virgin olive oil

2 1/2 C. cherry tomatoes

4 cloves garlic, smashed

2 T. fresh chopped thyme

1 pinch crushed red pepper flakes

4 oz. buffalo or regular mozzarella, torn

3 T. fresh lemon juice

1/2 C. fresh basil, torn

 

Preheat the broiler. Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate. In an oven safe skillet set over medium heat, add 2 T. olive oil. When the oil shimmers, add the tomatoes, garlic, 1 T. thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat and transfer the tomatoes to a plate.In the same skillet, melt together 4 T. butter and 2 T. olive oil. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add 6 T. butter and 1 T. thyme, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4 to 5 minutes. Remove from the heat, add the mozzarella around the chicken. Spoon the tomatoes and lemon juice over top. Transfer to the oven, broil 1 minute, until the cheese is melted. Serve topped with lots of fresh basil. Enjoy! Notes: Cultured Butter: If you can find it, use cultured butter. It’s fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and higher smoke point, making it ideal for browning. I love using Vermont Creamery’s Cultured Butter.

 

Servings: 4
Serving Size: 1 cutlet with sauce

Calories: 739
Fat: 55 g
Fiber: 1 g
Protein: 48 g

Green Tomato Shakshuka

Green Tomato Shakshuka

Green Tomato Shakshuka

 

3 T. extra-virgin olive oil

1 large onion, halved and thinly sliced

2 Cubanelle peppers or other sweet green frying peppers—stemmed, seeded and thinly sliced

Kosher salt and freshly ground black pepper

2 medium garlic cloves, thinly sliced

1 jalapeño chile—stemmed, seeded and thinly sliced lengthwise

1 tsp. ground coriander

½ tsp. toasted cumin seeds

1 tsp. thyme leaves, roughly chopped

4 large green tomatoes (about 2½ pounds/1.2 kg), roughly chopped

4 large eggs ¼ pound (115 g) feta cheese, crumbled, for garnish

Cilantro leaves, for garnish

 

In a large deep skillet, heat the oil over medium-low heat. Add the onion and peppers and a large pinch of salt and cook, stirring frequently, until soft, 15 to 20 minutes. Add the garlic and jalapeño and cook over moderate heat until softened, about 2 minutes. Add the coriander, cumin seeds and thyme and cook until fragrant, about 1 minute. Add the tomatoes, cover the pan and cook over medium-low heat until the tomatoes start to break down, about 10 minutes. Use a spoon to break up the tomatoes and cook, uncovered, until a thick sauce forms, about 10 minutes longer. Season with salt and pepper.

 

Servings: 4
Serving Size: 1 egg with 1/4 of sauce

Calories: 336
Fat: 22 g
Fiber: 5 g
Protein: 15 g