The Adventures of Mini-Martha

Slowcooker Cream of Chicken and Rice Soup

2014-10-27T08:33:00.002-04:00

Fall is upon us here in Northeast Ohio. The temperatures have cooled and the leaves are changing. What a perfect time of year to make a nice warm, hearty soup.

This soup is full of tender veggies, rice and chicken and makes a satisfying meal paired with a nice piece of crusty bread. And, bonus! It's made in the slowcooker, so it's incredibly easy. You can also substitute chopped cooked rotisserie chicken for the raw chicken in this recipe; just add it in about an hour before serving to heat it through.

Ingredients

1/2 cup long grain brown rice (not instant rice)

3 carrots, peeled and sliced

1 large potato, cut into 1" cubes

1 stalk celery, diced

1 small onion, diced

2 cloves garlic, minced

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes, more to taste

1/2 teaspoon salt, more or less to taste

2 fresh sprigs thyme, stems removed

1 pound boneless, skinless chicken breast, cut into 1" pieces

4 cups chicken broth, low sodium, fat free

1 cup 1% (or greater) milk (skim is not recommended for this recipe)

1 tablespoon cornstarch

Directions

Add all ingredients except the milk and cornstarch to a 6 quart slowcooker. Cook on low 5-8 hours or until the veggies are tender, rice is fluffy and chicken is cooked.

Shred the chicken in the slowcooker with two forks. Whisk together the milk and cornstarch until combined; add to the slowcooker and warm another 15-30 minutes or until soup is heated through.

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Maple Glazed Pumpkin Muffins

2014-10-13T07:41:00.001-04:00

From Pinch of Yum

These muffins are slightly healthier (or, less unhealthy) than the typical pumpkin muffin. They use part whole wheat flour, olive oil and maple syrup in place of some of the some of the white sugar content. And, they are packed with lots of pumpkin.

That said, I still wouldn't call these "healthy", but what baked good is? What I would call them is delicious, especially with the maple glaze on top. Yum!

Ingredients

For the Muffins

2 cups whole wheat flour

1½ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon salt

¾ cup granulated sugar

2 cups pumpkin puree

½ cup olive oil

¼ cup maple syrup

3 tablespoons milk

3 eggs, lightly beaten

For the Glaze

2 T. butter

1¼ cups powdered sugar

1 teaspoon vanilla

1 T. maple syrup

1-2 T. water

Directions

Preheat the oven to 350 F. Spray two muffin tins with cooking spray. Set aside.

In a large bowl, combine the flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar. In a separate large bowl, mix together the pumpkin, oil, maple syrup, milk, and eggs.

Combine the dry ingredients into wet ingredients; stir until just combined. Fill each muffin tin almost to the top with a large scoop of batter. I used an old fashioned ice cream scooper for this step.

Bake for 20 minutes or until tops are puffy and a toothpick inserted in the center comes out clean.

Remove from the muffin pan to a cooling rack. Cool completely before glazing.

For the glaze, melt butter in a small saucepan. Remove from the heat.

Add the powdered sugar and vanilla. The mixture will be thick and sticky. Stir in maple syrup. Add water until you reach your desired consistency. Drizzle over muffins and allow to dry. Store leftovers in an airtight container for up to one week.

Yields: approximately 18 muffins

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Pumpkin Spice Baked Donut Holes

2014-09-29T08:22:00.002-04:00

Adapted slightly from A Step In The Journey

Fall is here! My favorite time of year. The leaves are starting to change and it's time for pumpkin flavored treats. Pumpkin is one of my favorite flavors. I may have had a pumpkin bagel with pumpkin cream cheese and a pumpkin coffee drink all in one day recently.... Yes, I have a penchant for pumpkin!

I bought a huge can of pumpkin recently but wasn't exactly sure what I wanted to do with it. I was looking for something to make that did not require me to go to the store for ingredients and this is what I found.

I'm so glad I made these donut holes. They are delicious! And really easy too. I did notice that once I put the cinnamon sugar on top, the pumpkin flavor became more subdued. I think next time I'd either put more pumpkin spice in the batter, or add some to the cinnamon sugar...or maybe both! I love all things pumpkin. If you do, too, give these a try!

The rest of my huge can of pumpkin is waiting in the fridge for me to find something else to do with. Maybe I'll make some of these Low Fat Pumpkin Spice Chocolate Chip Cookies, or some Pumpkin Spice Cake, Chocolate Chip Pumpkin Muffins, or even Pumpkin Cupcakes with Spiced Pumpkin Frosting!

Ingredients

Donuts

1 3/4 cups of all purpose flour

2 tsp of baking powder

1/2 tsp of salt

3/4 tsp of cinnamon

1/2 tsp of nutmeg

1/2 tsp of pumpkin spice

1/2 cup of vegetable oil (I used melted coconut oil)

1/2 cup of packed brown sugar

1 egg, lightly beaten

1/2 tsp of vanilla extract

6 oz. of pumpkin puree

1/2 cup milk (I used almond milk)

Donut coating

1/1 cup sugar

1 tbsp cinnamon

1/4 a stick of unsalted butter

Directions

Preheat the oven at 350 degrees. Spray a mini muffin pan well with cooking spray. If you have a second pan, prepare it as well. Otherwise you will need to wash your pan after the first batch is baked. Set pan(s) aside.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and pumpkin spice.

In another bowl, mix together the pumpkin, oil, brown sugar, egg, milk, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix well to create your batter.

Spoon the batter evenly into the prepared mini muffin pan. You will have some left over for a second batch.

Bake for approximately 10 minutes or until a toothpick inserted into the center comes out clean.

Let stand a few minutes then remove from mini muffin pan to a cooling rack. Divide the remaining batter into a clean prepared mini muffin pan and bake.

While the second batch is baking, you can go ahead and put the cinnamon sugar coating on the first batch, or you can wait until they are cooled completely. I recommend waiting until they are completely cool because I found that when still warm, they were more likely to want to break when being dipped.

To add the cinnamon sugar coating, melt the butter in a small bowl in the microwave. Combine the sugar and cinnamon in another small bowl, stirring well. Dip tops of donut holes into the butter and then into the cinnamon sugar mixture. Set aside to dry.

Enjoy! Keep leftovers in an airtight container.

Yield: Approximately 40 donut holes.

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Baked Parmesan Zucchini Crisps

2014-09-08T08:07:00.000-04:00

As seen on Jo Cooks

Summer is the perfect time for zucchini recipes. It's peak season for zucchini. If you have a garden, you likely have more zucchini than you know what to do with. Unless you have my garden. For the last few years, my zucchini plants have stopped growing and haven't produced any zucchini! I don't know what the problem is but it is frustrating! I love zucchini.

Thankfully, we have a weekly farmer's market nearby from a local farm, so I can get my zucchini fix there. This week I made Italian quesadillas with sauteed zucchini, mozzarella cheese and marinara sauce as well as these lovely zucchini crisps. Even though they are breaded, the zucchini flavor still shines through.

Ingredients

1 c all-purpose flour

2 c Panko breadcrumbs

½ cup grated Parmesan cheese

2 zucchinis, thinly sliced (about ¼-inch thick) rounds

3 large eggs

1 tsp dried oregano (I omitted)

Salt and pepper, to taste

Directions

Place the zucchini rounds on some paper towels. Salt the zucchini on both sides. Cover the zucchini slices with additional paper towels and press down on them. Let rest for about 20 minutes. After 20 minutes, the paper towels will be wet and the zucchini slices will be dry. This helps ensure the zucchini doesn't get soggy while baking.

Preheat the oven to 400 F degrees. Line a large baking sheet with parchment paper.

In a shallow bowl, combine breadcrumbs, Parmesan cheese, oregano and season with salt and pepper. In another shallow bowl, add the flour; season with salt and pepper. In a third shallow bowl beat the eggs; season with salt and pepper.

Bread the zucchini rounds by dipping them in the flour, then into the eggs, and finally in the breadcrumb mixture, pressing to coat on all sides. Place the zucchini rounds on the prepared baking sheet.

Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy. I gave mine 32 minutes to achieve the color I desired. You do not need to flip them during baking, they will brown on both sides nicely.

Serve with marinara sauce, ranch dressing, lemon aioli or your favorite dip.

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Vegan (or not) Banana Crumb Muffins

2014-08-25T07:51:00.000-04:00

Adapted slightly from Minimalist Baker

Lately I've been craving baked goods, especially muffins. While I love the giant pistachio muffins at the grocery store, I was in the mood for something healthier. I also had four bananas overly ripe on the counter begging to be used up.

This recipe is perfect. Sweet but not overly sweet. Dense yet moist. Just delicious!

The original recipe is vegan. I didn't make mine vegan because I used chocolate chips and regular butter (in the crumble; I used coconut oil in the muffins).

Ingredients:

Muffins

2 T flaxseed

5 Tbsp water

4 medium ripe bananas

1/2 cup brown sugar, packed

1/4 cup vegan butter (such as Earth Balance), butter or coconut oil, melted

1 tsp vanilla extract

2 tsp baking soda

1/2 tsp salt

1 1/2 cups whole wheat flour

1/2 cup rolled oats

1/4 cup walnuts, chopped OR 1/4 cup semi-sweet chocolate chips (optional)

Crumble

1/4 cup sugar

5 Tbsp all purpose flour

2 Tbsp vegan butter or butter

Directions:

In a large bowl, combine the flaxseed and water. Let sit for 5 minutes. Preheat the oven to 375 degrees.

Add the bananas to the bowl and mash with a fork, leaving a few chunks as desired. Next, add the brown sugar, baking soda and salt; whisk for one minute.

Add the melted butter or coconut oil and vanilla extract. Whisk to combine.

Add the flour and oats. Use a spatula or wooden spoon and stir to combine. Fold in nuts or chocolate chips, if using.

Spray a 12-cup muffin tin with cooking spray. Divide batter evenly among the cups, filling approximately 3/4-way full.

In a small bowl, place the crumble ingredients. Use a fork to mash together until it resembles wet sand. Divide the crumble over the muffins. You'll likely have some leftover crumble.

Bake 17-22 minutes or until tops are golden and a toothpick inserted into the center comes out clean. Remove from the oven; let cool a few minutes in the tin, then remove the muffins to a cooling rack.

Serve warm or cool. Keep any leftovers covered in an airtight container.

Yields: 12 muffins

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Lemon Blueberry Pancakes with Lemon Glaze

2014-07-28T06:00:00.000-04:00

Adapted slightly from p.s. heart

I've never been a huge fan of pancakes, especially plain buttermilk pancakes. I have recently discovered, however that I do enjoy specialty pancakes. Last year, my husband and I took a trip to Chicago and while there, had breakfast at Wildberry Pancakes & Cafe. We shared some amazing pancakes- wildberry and cinnamon roll. Since then I've been more willing to try different flavors of pancakes and I'm so glad I've come around or I would have missed out on this deliciousness!

These lemon blueberry pancakes with lemon glaze were amazing. Lemon and blueberry are the perfect summer combination. The glaze really ups the lemon flavor. The berries warm while the pancakes cook and their plump juiciness bursts in your mouth while you eat them! So good!

Ingredients

Pancakes:
1 1/2 cup flour
1 T baking powder
2 T sugar
Zest of 1 lemon
1/2 t salt
1 large egg, beaten
2 T vegetable oil (I used canola oil)
1 cup milk (I used skim)
1 1/2 T fresh lemon juice
1 1/3 cup blueberries

Glaze:

1 cup powdered sugar

2 t lemon zest

2 T fresh lemon juice

Directions

In a large bowl, combine the flour, baking powder, sugar, lemon zest and salt. In another bowl, combine the egg, oil, milk and lemon juice.

Make a well in the center of the dry ingredients and add the wet ingredients into the dry ingredients. Stir together until just combined (some lumps are okay). Gently fold in the blueberries.

To make the glaze, combine glaze ingredients in a small bowl and whisk together until smooth. You may add additional lemon juice or powdered sugar to achieve your desired consistency. Set bowl aside.

Heat a griddle or large frying pan over medium high heat. Place approximately 1/4 cup scoops of batter onto griddle and cook until lightly golden, then flip and cook until that side is lightly golden. Repeat until all batter is used up.

Serve with glaze drizzled over top.

Yields: 10-12 pancakes.

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Creamy Avocado Sriracha Egg Salad

2014-07-01T08:06:00.001-04:00

From Running to the Kitchen

Egg salad is one of my favorite things to make for lunch. My husband, on the other hand, hates hard boiled eggs, and obviously does not share my love of egg salad. But that's okay- more for me!

I noticed recently how much mayo is normally used in making egg salad, and wanted to lighten it up a bit. In searching for ideas, I came across this recipe. I was intrigued by the avocado, and I may be slightly addicted to sriracha sauce, so I knew I had give this a try. I'm so glad I did. It's creamy and delicious, and so much healthier than typical egg salad.

Ingredients

2 hard boiled eggs, diced
2 T plain greek yogurt (I used nonfat)
½ an avocado, diced
¼ red pepper, finely diced
½-1 t. sriracha sauce, as desired to taste
Salt & pepper, to taste

Bread, wrap or lettuce leaves, for serving

Directions

Place the avocado, yogurt and sriracha sauce in a small bowl. Mash together to combine. Add the hard boiled eggs, red peppers, salt and pepper. Stir to combine. Serve on bread, in a wrap or on lettuce as desired.

Serves: 1

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Falafel with Tzatziki Sauce

2014-06-02T09:02:00.001-04:00

As seen on Budget Bytes

I've never had falafel before making this recipe, but lately I've been trying to expand my tastes. So when I came across this recipe, I knew I had to try it.

These flavor-packed vegetarian patties are delicious- crispy on the outside and creamy on the inside. Healthy and simple, too! The recipe does call for refrigerating the mixture for four hours before cooking, so keep that in mind.

Falafel is traditionally deep fried, but to keep these healthy, this recipe uses a small amount of oil or cooking spray to pan fry instead. The falafel can be served as is topped with tzatziki sauce, atop a salad, or stuffed into some pita bread.

Ingredients

2 15-oz. cans garbanzo beans, drained and rinsed

½ med. red onion, chopped into large pieces

1 handful fresh parsley

1 handful fresh cilantro

4 cloves garlic

1 tsp salt

½ tsp cayenne pepper

1 tsp cumin

1 tsp baking powder

½ cup flour

Oil or cooking spray

Tzatziki sauce, for serving

Directions

Place the garbanzo beans, onion, parsley, cilantro, garlic, salt, cayenne pepper and cumin in a food processor. Process until a paste forms, scraping down the sides as necessary. Some chunks in the paste are okay.

Place the paste in a large bowl. Stir in the baking powder. Stir in the flour, two tablespoons at a time, until the paste becomes dry enough that it doesn't stick to your fingers. Refrigerate at least 4 hours.

Form the paste into patties, approximately two tablespoons each. Heat the oil or cooking spray in a frying pan over medium-high heat. Cook until crisp and brown, then flip the patties over and repeat. Serve warm.

Yields: Approximately 1 1/2 dozen patties

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Tzatziki Sauce

2014-06-02T09:02:00.000-04:00

From Brown Eyed Baker

This sauce is easy, creamy, light and delicious. Be sure to seed, salt and dry the cucumber really well so the sauce doesn't get runny. It's delicious on falafel or even as a veggie dip.

Ingredients

1 medium cucumber, peeled, seeds removed, cut into large pieces

1½ teaspoons salt

1½ cups plain Greek yogurt (I used fat free)

1 small clove garlic, grated

4½ teaspoons fresh lemon juice

1½ teaspoons fresh dill, chopped

Directions

Place the cucumber pieces in a colander and sprinkle with salt. Let rest for 30 minutes. Use paper towels or a clean dish towel to dry very well. Chop finely.

In a medium bowl, combine the chopped cucumber with the Greek yogurt, garlic, lemon juice and dill. Stir thoroughly to combine. Refrigerate at least two hours before serving, so the flavors can meld.

Store any leftovers covered in the refrigerator for up to 3 days.

Yields: 2 cups

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BBQ Chicken Stuffed Baked Potatoes

2014-05-17T09:53:00.001-04:00

As seen on Stick a Fork In It

Sometimes you just want a quick and easy dinner. This recipe is not only quick and easy, but it's also hearty, filling and delicious! It's a perfect way to use up leftover chicken- just reheat it while the potatoes bake. If you don't have leftovers, just make some- it's super easy. I cook my chicken with a little water or chicken broth in the slow cooker for 3-4 hours on high until it is cooked through, discard the water, shred it and add BBQ sauce. I usually make at least 3 chicken breasts, because I like to get two meals out of it (this one, and usually a BBQ chicken pizza or BBQ chicken quesadillas).

Once I add the BBQ sauce and it is heating up in the slowcooker (takes 20-30 minutes or so), I make the potatoes in the microwave. If you bake them in the oven, you would obviously want to start them sooner or just keep the chicken warm in the slowcooker while they bake.

I found that I prefer to butter my potatoes before adding the chicken and toppings. Otherwise, they are too dry for my taste. I haven't tried it but I'm sure these would be great with BBQ pulled pork instead of chicken, or even leftover sloppy joes!

This is one of my favorite quick and easy meals. Enjoy!

Ingredients

2 russet potatoes, baked

1 cup shredded BBQ chicken, warmed

Toppings as desired: butter, salt, pepper, shredded cheese, sour cream, green onions, etc.

Directions

Slice each potato lengthwise. Top with butter, salt and pepper, chicken, cheese, sour cream and green onions.

Yields: 2 servings

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Slowcooker Chicken Enchilada Soup with Homemade Baked Tortilla Strips

2014-05-05T06:33:00.000-04:00

From So Tasty So Yummy

Happy Cinco de Mayo!

My husband and I frequently eat Mexican food and lately, I've been making my own enchilada sauce. I often have extra sauce leftover. I recently was looking for a new way to use up some sauce when I came across this recipe. It was easy and so, so good! The homemade tortilla strips really made it special. And it would make the perfect soup for a Cinco de Mayo celebration!

I've posted the recipe below with the directions from the original post. However, what I actually did was use approximately two cups of cooked, chopped chicken in place of the uncooked chicken breasts. I added the cooked chicken to the slowcooker about 45 minutes before serving the soup, so it could heat through. So not only is the recipe the perfect way to use up extra enchilada sauce, but it's also perfect for using up leftover chicken. I've also posted the directions for the tortilla strips below the soup recipe. Enjoy!

Ingredients

3 T. butter

3 T. flour

½ cup chicken broth

2 cups milk, divided (I used 1 percent)

1 15-ounce can of black beans, drained and rinsed

1 10-ounce can of Rotel (diced tomatoes and jalapenos or green chiles)

1 10-ounce package frozen corn

½ cup onion, diced

½ cup green bell pepper, diced

1 10-ounce can enchilada sauce

2 chicken breasts, uncooked

Optional for topping: shredded cheese, diced avocado, chopped cilantro, tortilla strips

Directions

In a large sauce pan over medium heat, melt the butter. Add the flour and whisk to combine, stirring constantly until smooth. Continue stirring, cooking another 1-2 minutes (until the raw flour smell disappears). Carefully add the chicken broth to the sauce pan, whisking well to combine. Add ½ cup of the milk to the sauce pan; increase the heat and bring to a boil. Whisk constantly until the sauce thickens and remove from the heat.

Add the remaining 1½ cups of milk and the enchilada sauce to the sauce pan; stir to combine.

Place the beans, Rotel, corn, onion and bell pepper into the slowcooker. Place the uncooked chicken on top and cover the ingredients with the sauce. Cover and cook on low 7-8 hours or on high 3-4 hours.

Once cooked, remove the chicken and shredd. Place the chicken back into the soup and serve. Top with desired toppings.

Yields: 6-8 servings

Homemade Baked Tortilla Strips

Ingredients

6 corn tortillas, sliced into strips

Cooking spray

Salt, to taste

Pepper, to taste (if desired)

Directions

Heat the oven to 375 degrees. Spray a cookie sheet with cooking spray. Place the tortilla strips in a single layer on the cookie sheet. Spray the tops with cooking spray. Season with salt and pepper.

Bake for approximately 12-16 minutes, or until golden brown and crispy. Remove from the oven and let cool. Store in an airtight container.

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Rolo Pretzel Delights

2014-04-28T09:23:00.000-04:00

From Hershey's

How cute are these? I had some extra Rolo candies after Easter that I wanted to use up and found this recipe (if you can call it that) on the back of the bag. These bite-size treats are the perfect combination of salty and sweet. If you want to go nut-free, double the amount of pretzels and place on top instead of the pecans.

Ingredients

24 small pretzels

24 Rolo candies, unwrapped

24 pecan halves

Directions

Preheat the oven to 350 degrees. Place pretzels on a baking sheet. Top each pretzel with one Rolo. Top each Rolo with one pecan half.

Bake 3-5 minutes, until candy softens but doesn't melt completely. Mine only took 3 minutes. Remove from the oven and gently press the pecan down into the Rolo. Cool completely. Store leftovers in an airtight container.

Yields: 2 dozen

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Lemon Chicken Orzo Soup

2014-04-21T07:52:00.002-04:00

As seen on Tide and Thyme, originally from Cooking Light

Recently I had a surplus of lemons that I bought but wasn't sure what to do with. So I hit up my online friends for some ideas. One of the suggestions that stood out to me was this soup. I was intrigued by the lemon and chicken combination.

I'm glad I tried this recipe. The lemon is not overpowering but adds just enough flavor to brighten up this chicken soup. It paired perfectly with some crusty bread. The leftovers heated well, too.

Ingredients

1 T. olive oil

1 medium onion, diced

2 carrots, peeled and sliced thinly

1 celery stalk, sliced thinly

2 cloves garlic, minced

8 cups of chicken broth (I used reduced sodium)

Zest of 2 lemons

Juice of 2 lemons

1 bay leaf (I omitted because I didn't have any)

8 oz. orzo, uncooked

2 cups cooked shredded or chopped chicken

1/4 cup chopped fresh flat-leaf parsley

Salt and pepper, to taste as desired

Directions

Place the olive oil in a large stockpot or dutch oven. Heat the oil over medium-high heat and add the onion, carrots and celery. Cook until vegetables start to become tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add the chicken broth, lemon zest, lemon juice and bay leaf. Bring to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Add the chicken and the orzo. Cook another 10 minutes or until orzo is cooked.

Remove from the heat. Discard the bay leaf. Add parsley, salt and pepper.

Yields: 6-8 servings

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Spicy Vegan Black Bean Soup

2014-04-08T06:30:00.000-04:00

Adapted slightly from Cookie + Kate

Throughout my college years, I frequently ate at Panera. Specifically- their black bean soup. I had it pretty much any time I went to Panera. And eventually, I got sick of it. I haven't had it in years.

Recently, I came across this recipe and remembered how much I use to like black bean soup. I figured if I made it myself, I'd probably like it even more. I was correct. This soup was so incredibly good. Just the right amount of spice and full of healthy vegetables and beans. My husband liked it too. We topped it with avocado and crushed tortilla chips and made a meal out of it with some crusty bread. It will definitely be added to our regular rotation.

Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and thinly sliced
6 garlic cloves, minced
4½ teaspoons ground cumin
½ teaspoon red pepper flakes
4 (15-ounce) cans of black beans, rinsed and drained
4 cups low-sodium vegetable broth
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and pepper, to taste
Optional: diced avocado, crushed tortilla chips

Directions

Heat the olive oil over medium heat in a dutch oven. Add the onions, celery and carrots. Cook until vegetables are soft, stirring occasionally, about 10-15 minutes.

Add the garlic, cumin and red pepper flakes. Cook, stirring frequently, until fragrant, about 30 seconds. Add the beans and vegetable broth. Bring to a simmer.

Cover. Cook for 25-30 minutes until beans are tender, stirring occasionally. Using an immersion blender, puree approximately 4 cups of the soup. If you don't have an immersion blender, carefully place 4 cups of soup in a blender and puree. Return to the pot.

Add cilantro, lime juice, salt and pepper. Serve, topping with avocado and tortilla chips if desired.

Yields: 4-6 servings.

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Beer, Cheddar and Bacon Risotto

2014-03-31T07:35:00.001-04:00

Adapted from Emily Bites

I love risotto. It's so creamy and cheesy. But it is not exactly healthy, so I don't make it too often. When I do, I try to make it as least-unhealthy as possible. For this recipe, I used reduced sodium broth, reduced fat cheese, light beer and turkey bacon, but of course you don't have to.

I love this risotto. The crispy bacon makes it so good. I highly recommend that you just sprinkle the bacon on top of the risotto once you serve it. In the past, I've stirred it into the finished risotto, but the bacon gets soggy quickly. By sprinkling it on top, you'll preserve that wonderful crispiness.

Ingredients

2 T butter

½ a small onion, chopped

2 garlic cloves, minced

2 cups uncooked Arborio rice

12 oz of beer

6 cups fat free reduced sodium chicken broth

1/4 cup grated Parmesan cheese

1 1/2 cups 2% reduced fat shredded cheddar cheese

6 slices cooked turkey bacon, crumbled (or your favorite bacon)

¼ t cayenne pepper

Salt, to taste

Directions

In a large saucepan, heat the chicken broth over medium high heat until heated through but not boiling. Or, if you are fortunate like me, and have a large glass measuring cup that holds more than 6 cups (thank you Pampered Chef), heat the broth in the measuring cup in the microwave until hot. Keep warm.

Place the butter in a large pot over medium heat. Once melted, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice to the pan and stir to coat. Keep stirring until the rice grains are translucent around the edges, about 3 minutes.

Add the beer and cook, stirring constantly, until fully absorbed, about 3-5 minutes. Stir 5 cups of the hot broth into the rice. Reduce the heat to medium low, cover and simmer until almost all the liquid has been absorbed and the rice is just al dente, 16-19 minutes. Stir twice during cooking.

Add 1/2 c. of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Add the cheeses, cayenne pepper and salt. Remove the pot from the heat, cover and let stand about 5 minutes.

If desired, add up to 1/2 c. of the remaining broth to add moisture. Top with bacon. Serve immediately.

Yields: 6 servings

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Copycat Shamrock Shake

2014-03-15T16:49:00.001-04:00

Adapted slightly from No. 2 Pencil

It's that time of year again. The ever-popular McDonald's Shamrock Shake is back. Believe it or not, I've never had a Shamrock Shake. So I have no idea what they actually taste like. But I know my husband and I both like mint-flavored things, so I figured I'd give it a try making them at home.

They are very good! Minty and refreshing. I left the sugar out that the original recipe calls for. I don't put sugar on my ice cream so I didn't see the need to put any in my milkshake either. They were sweet enough for us without the sugar. Now again, having never had an actual Shamrock Shake, I'm not sure how leaving the sugar out compares to the real thing, but nonetheless, these shakes were quite tasty!

You can adjust the ice cream and milk amounts to your liking, depending on on thick you want your shakes to turn out. I would start with the amounts listed below, then adjust as needed.

Ingredients

2 cups of slow-churned vanilla ice cream

3/4 cup milk (I used skim)

1/2 teaspoon vanilla extract

1/8 teaspoon peppermint extract, or more to tast

Green food coloring (I used 6 drops)

Directions

Combine all ingredients in a blender and blend until smooth. Add additional ice cream or milk if desired and blend to reach desired consistency.

Yield: 2 servings

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Chocolate Cupcakes with Chocolate Buttercream for Two

2014-03-03T07:00:00.000-05:00

Adapted slightly from Eva Bakes

Sometimes, I get a taste for some homemade baked goods. But with just my husband to help me devour anything I make, I almost never make us cupcakes (since they usually yield 1-2 dozen). And if I do, I usually end up sending most of them to work with my husband to share with his coworkers.

So when I found this recipe for just two cupcakes, it was the perfect way to enjoy some portion-controlled chocolatey goodness. They are delicious!

Cupcake Ingredients

3 T. all-purpose flour

2 T. sugar

1 1/2 t. cocoa powder

1/8 t. baking soda

Pinch of salt

2 T. cold water

1 T. canola oil

1/8 t. vanilla

Frosting Ingredients

2 T. unsalted butter, softened

1/4 cup plus 2 T. powdered sugar

1 T. cocoa powder

1/8 t. vanilla

1 t. milk of choice

Sprinkles (optional)

Directions

Preheat the oven to 325 degrees. Place two cupcake liners in a cupcake pan. Set aside.

In a small bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. In another small bowl, combine the water, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined.

Evenly divide the batter among the two cupcake liners. Bake approximately 17-19 minutes, or until a toothpick inserted into the center comes out clean.

Cool completely. While cooling, make the frosting by placing the butter in a medium bowl and whipping on low speed with an electric blender. Add the powdered sugar and whip to combine. Add the cocoa powder, vanilla and milk, and whip again to combine. Frost the cupcakes, decorate as desired, and enjoy!

Yields: 2 cupcakes

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Banana Chocolate Chip Quinoa Breakfast Bake

2014-02-17T06:00:00.000-05:00

Adapted from Jeanette's Healthy Living

I've been trying to eat healthier lately. My breakfast routine typically consists of an English muffin with cream cheese almost every morning. Definitely not the most nutritious meal.

This quinoa bake is the perfect way to increase my protein and fiber intake for a more nutritious breakfast. The bananas, maple syrup and chocolate chips give the dish the perfect amount of sweetness without going overboard. This was definitely a winner. My husband and I both enjoyed this dish.

It's easy to put together but does take some time, which makes it better suited for a weekend breakfast than a weekday breakfast, in my opinion. You can cut back on the time required by making the quinoa the night before and refrigerating until ready to use. It should then only take approximately 30 minutes to come together.

Ingredients

3/4 cup quinoa, rinsed

1 1/2 cups water

Pinch of salt

3 ripe medium bananas, lightly mashed

1/8 cup maple syrup

1 egg, beaten

1/8 cup milk

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 cup mini chocolate chips

Optional toppings: splash of milk, sliced banana

Directions

Combine the quinoa, water and salt in a medium saucepan. Cook according to package instructions. Set aside to cool.

Preheat the oven to 375 degrees. Spray a baking dish with cooking spray (I used an 11x7 dish). In a large bowl, combine quinoa, bananas, maple syrup, egg, milk, vanilla and cinnamon. Stir to combine. Gently fold in the chocolate chips.

Place mixture into baking dish, smoothing it evenly. Bake for 20-25 minutes or until set. Enjoy warm from the oven. Top with splash of milk and slices of banana, if desired.

Yields: 4 servings

Easy Peanut Brittle

2014-01-27T06:00:00.000-05:00

When I first had the idea to start this blog, over three years ago, I didn't have a great plan in mind. Meaning, my first post was the peanut brittle I had made for my brother, and hadn't taken a picture of. It turned out so well, that I wanted to blog it anyway. He really liked it, and I've made it for him for his birthday every year since.

This year, I remembered to take pictures. I thought it would be nice to re-blog this recipe, adding in some helpful tips along with the pictures.

This peanut brittle recipe is easy, in that there is no candy thermometer required and the microwave does most of the work for you.

Tips:

1. Use a microwave-safe glass bowl and potholders. The bowl and sugar mixture will become extremely hot. Use caution.

2. Use a silicone spatula. The first time I made this, I had no idea how hot the sugar mixture would get, and melted my regular spatula.

3. Feel free to substitute any nuts you like for the peanuts. My brother only likes peanuts, so that is all I've ever used, but I'm sure almonds or pecans or whatever you like would be great as well.

4. There will be brittle stuck to your bowl after you pour the contents onto the cookie sheet. The best way to remove this is to keep soaking the bowl in very hot water, until the mixture dissolves.

5. Store in an air-tight container for up to 3 weeks (if it lasts that long).

Ingredients:

1 c. sugar
1/2 c. light corn syrup
1 c. peanuts
1/2 tsp. vanilla
1 1/2 tsp. butter
1 tsp. baking soda

Directions:

Lightly spray a cookie sheet with nonstick cooking spray. Place the sugar and corn syrup in a 4-cup capacity or larger glass bowl. Using a spatula, stir to combine. The mixture will be sticky and you may need to clean your spatula after this step.

Microwave on high power 3 1/2 minutes. Stir in the peanuts and microwave 2 1/2 minutes. Again, you may need to clean your spatula after this step.

Add the vanilla and butter. Microwave another 1 1/2 minutes.

Quickly stir in the baking soda and mix thoroughly. Turn out onto cookie sheet. Quickly spread to desired thickness. Let cool and break into pieces.

Yields: one batch

Cranberry Green Onion Dip

2014-01-08T06:00:00.000-05:00

As seen on Hardly Housewives

This year, my husband and I had seven family gatherings to attend to celebrate Christmas with all sides of our families. Yes, seven. While they were all enjoyable, by the time the last one rolled around, I was exhausted. I had hosted one of the seven events and had also done a lot of baking this year. Still, I needed something to bring to the last event- I never like to show up empty-handed. I really wanted something that was simple to put together.

This dip was perfect. It is SO simple. I think the only thing that would be simpler is to get a store bought dip, and with this dip being so easy and tasty, why on earth would you want to do that!?

This dip literally only takes minutes to put together. And, it was a huge hit! My mother-in-law actually wrote out the recipe and handed it out! While it is certainly appropriate for any type of event, it definitely was visually perfect for Christmas, with the red cranberries and green onions.

Ingredients:

8 ounces Cream Cheese (I used reduced fat)

1/3 Cup Sour Cream (I used reduced fat)

1/3 Cup Dried Cranberries

1/3 Cup Green Onions, chopped

Directions:

In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add the sour cream and beat into the cream cheese. Stir in the cranberries and green onions until well combined.

Chill at least 1 hour before serving. Serve with your favorite crackers.

Chocolate Peanut Butter Pretzel Cookies

2013-12-17T08:59:00.003-05:00

As seen on Sugar Cooking

Every year, I spend an entire day baking before Christmas. This year, between my family and my husband's family, we have six households that will be receiving plates of cookies from me. Usually I switch it up year after year, with the only thing I make every year being my Cranberry Pistachio Biscotti. I made these Chocolate Peanut Butter Pretzel cookies last year, and enjoyed them so much, I made them again this year. The salty sweet combination cannot be beat!

Ingredients

1 1/2 cups all purpose flour

1/2 tsp. salt

1/4 tsp. baking soda

1/2 cup butter, at room temperature

1/2 cup packed light brown sugar

1/3 cup granulated sugar

1 egg (beaten)

1 tsp vanilla extract

1 cup milk chocolate chips (I use semi-sweet)

1/2 cup peanut butter chips

1/2 cup broken up pretzel pieces

Pretzel Salt or Sea Salt

Directions

In a medium bowl, combine the flour, baking soda, and salt. Set aside.

In a large bowl, beat the butter, brown sugar and sugar together on medium speed approximately 2-3 minutes until light and fluffy. With the mixer on low speed, add the egg and vanilla and beat to combine, scraping down the sides of the bowl as needed.

Add the dry ingredient mixture to the sugar mixture and beat until just combined. Stir in the chocolate chips, peanut butter chips, and pretzel pieces. Cover and refrigerate the dough for one hour.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Place rounded tablespoonfuls of the dough 2 inches apart on the prepared sheets and sprinkle with pretzel salt. Press down lightly to flatten. Bake for 10-12 minutes. Remove from the oven allowing to cool on the baking sheets for a couple of minutes before moving to cooling racks.

Yields: 24 cookies

Meatless Mexican Stuffed Shells

2013-11-11T07:56:00.000-05:00

Adapted from Noreen Cooks

A while ago, I posted this recipe for Mexican Stuffed Shells. They are amazingly good, but since my husband and I no longer eat red meat, sadly I no longer make them. So needless to say, I was excited when I stumbled upon the original recipe that inspired me to make this meatless version! The meatless version is also amazing- my husband even said he liked this version better!

I used salsa and taco sauce that are "medium" heat, and that, plus the pepper jack cheese, was plenty of spice for us. If you want to increase the heat, feel free to use "hot" salsa, or add a minced jalapeno to the vegetable filling.

Ingredients

24 jumbo pasta shells

2 tablespoons olive oil

1 medium onion. finely chopped

1 red bell pepper, finely chopped

2 garlic cloves, minced

1 medium zucchini, diced

1/4 cup chopped cilantro leaves

15 oz can black beans, drained and rinsed

4 oz cream cheese, cut into chunks (I used 1/3 less fat)

8 oz salsa

8 oz taco sauce

2 cups shredded pepper jack

Green onions, sliced (optional)

Sour cream (optional)

Directions

In a large pot, boil the pasta shells 1 minute less than the package directions call for. Drain and set aside. Spray a 9x13 inch glass baking dish with cooking spray. Set aside. Preheat the oven to 350 degrees.

In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and zucchini. Saute until vegetables are tender and onion is translucent. Add the garlic and beans and stir to heat through.

Add the cream cheese, stirring until it melts and the vegetable mixture is well coated. Remove from the heat and add the cilantro. Stir to combine.

Place salsa in the prepared baking dish, spreading evenly over the dish.

Stuff the cooked shells with the vegetable filling, placing them seem side up in the baking dish. Top with taco sauce. Cover with foil.

Bake 30 minutes. Remove the foil. Add the shredded cheese and bake another 10 minutes. Serve with green onions and sour cream, if desired.

Serves: 4-6

Roasted Pumpkin Seeds

2013-10-29T07:00:00.000-04:00

Halloween is almost here and my husband did his annual pumpkin carving this past weekend. He was kind enough to save me the seeds.

Every year, I roast the seeds the same day that the pumpkin is carved. But I had read that they are better if you dry them out really well before roasting. So this year, after rinsing them, I dried them overnight. I'm so glad I did. I've noticed in the past that sometimes they were a little chewy on the inside. But this year, they were perfect. If you can resist the urge to roast them right away, I recommend drying them overnight, or a least several hours.

Ingredients

1 1/2 cups pumpkin seeds

1 teaspoon olive oil

Salt and pepper, to taste

Cayenne pepper, to taste (optional)

Directions

Preheat the oven to 350 degrees. Line a baking pan with foil and spray with cooking spray. Set aside.

Place pumpkin seeds in a small bowl. Add olive oil, salt, pepper and cayenne. Mix thoroughly until the seeds are evenly coated. Spread seeds into a single layer on the prepared baking sheet.

Bake for approximately 20 minutes or until lightly browned.

Pumpkin Spice Cake

2013-10-21T06:00:00.000-04:00

Adapted from Betty Crocker

Fall is here and what better way to celebrate than pumpkin-flavored baked goods? Lately I've been craving cake. I had some leftover pumpkin puree to use up and decided to make pumpkin bars with it. I used a 9x13-inch pan, so this turned out to be more of a cake than bars. Call it what you want- I call it delicious. It's moist and full of that fall pumpkin flavor that I love.

I went for a thin layer of cream cheese frosting for this cake. The cake is moist enough and the frosting is sweet enough that this was plenty for me. If you prefer more, feel free to double the frosting recipe. You can also adjust the amount of milk and powdered sugar to obtain your desired consistency and sweetness.

Ingredients

Cake:

Cooking spray

2 cups sugar

3/4 cup unsweetened apple sauce (or use vegetable oil if preferred)

2 cups pumpkin puree

4 eggs, beaten

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

Frosting:

3 oz. cream cheese, softened (I used 1/3-less fat)

1/4 cup butter, softened

1 T. milk

1 t. vanilla extract

1 2/3 cups powdered sugar

Chopped walnuts, if desired

Directions

Preheat the oven to 350 degrees. Grease a 9x13-inch glass baking pan with cooking spray and set aside.

In a large bowl, combine sugar, apple sauce and pumpkin; stir well to combine. Add the beaten eggs and stir. In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt.

Add dry ingredients to the sugar/egg mixture, stirring well to combine. Pour into prepared baking pan, spreading the batter evenly.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

In a medium bowl, beat the cream cheese, butter, milk and vanilla with an electric mixer on low speed until smooth. Gradually add in powdered sugar, beating on low speed until smooth. Spread frosting over the cake. Sprinkle with walnuts.

Refrigerate any leftovers.

Yields: one 9x13-inch cake.

Halloween Felt Wreath

2013-10-14T06:00:00.000-04:00

Halloween is one of my favorite holidays to decorate for. My front flowerbed transforms into a graveyard every October. My kitchen, living room and dining room all get decorations. I have so many Halloween decorations, I don't even put them all out! But, somehow, I didn't have a wreath for my front door that I loved.

I looked around online to find some inspiration, but decided just to use the concept of my St. Paddy's Day Felt Wreath instead. I didn't find anything I liked more than this easy felt wreath. It takes a little while to wrap and glue the felt around this wreath. It took me two sittings while watching TV to finish the felt.

If you use white felt and a non-white wreath like I did, I recommend doubling up the white strips, as they tend to be a little transparent. This wreath is easily adaptable to any holiday or season. Just choose different colors and accessories!

You Will Need:

1 foam wreath

6-10 pieces of 9x12-inch felt (amount depends on size of wreath and the amount of colors you want)

Scissors and/or rotary tool with mat

Fabric glue

Wired ribbon

Cording (or thin ribbon)

Pins

Assorted holiday accessories

Directions:

Start by cutting the felt into 9-inch long strips (use either scissors or rotary tool and mat). Depending on the size of your wreath, you may need to cut an inch or so off of the length (so there isn't too much overlap on the back of the wreath). They don't have to be exactly the same width, just keep in mind you will be overlapping the pieces.

Wrap one fabric strip tightly around the wreath and attach it to itself with the fabric glue. Take the next piece, overlap it with the first piece, and glue it to itself and the other piece. Continue working your way around the wreath, alternating colors. You can vary the width of overlap and the order in which you use the colors.

Using the wired ribbon and cording, create a bow. I used my Bowdabra to make mine. Attach the bow to the wreath, using pins and glue (if necessary). Attach your accessories.

Hang up your wreath and admire your work!