Alida's Kitchen

Oreo Cookies and Cream Muffins

2013-05-22T06:11:00.000-05:00

Oreo Cookies and Cream Muffins are a tasty vanilla muffin studded with large chunks of chocolate sandwich cookies throughout. If you like Oreos (or Joe Joe's!) and are looking for a fun recipe to try with them, these muffins are for you. While Oreo muffins are not something that I would make every day, after making the crust for my Lighter Chocolate Cheesecake Bars, I found myself with leftover Oreos (if there is such a thing). Why not try something new for a change! Oreo Cookies and Cream Muffins are glorious and definitely something worth trying if you're a cookies and cream lover, like myself!

Please click here to vote Alida's Kitchen to Circle of Mom's Top 25 Foodie Moms! No registration is required, it's just a quick click to vote. Thank you so much!

Oreo Cookies and Cream Muffins
Yields 12 muffins

Ingredients
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/3 cup cold butter, cut into 12 pieces
1 cup milk (I used skim)
1 egg
1 teaspoon vanilla extract
16 Oreo cookies, chopped

Topping:
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
5 Oreo cookies, finely crushed
2 tablespoons cold butter

Directions:

Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.
Make topping: In food processor, combine flour, sugar and crushed cookies until combined. Add cold butter, pulsing until crumbly. Put in a small bowl and set aside.
Make muffin: In a food processor, put flour, sugar and baking powder and process until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
In a medium bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.

Source: Taste of Home

Chocolate Cheesecake Bars

2013-05-17T05:00:00.000-05:00

It's been a while since I've shared a dessert, so to make up for that, I decided you deserve some chocolate. Not just any old chocolate though ~ Chocolate Cheesecake Bars, and they're made on the lighter side. Despite being made light, each bite of these Chocolate Cheesecake Bars is chocolaty, decadent and sooooo good!

The hands on work takes all of 10 minutes, which is awesome. First you start with a simple chocolate cookie crumb crust. Then toss the rest of the ingredients the food processor (minus the chocolate chips, which are used for topping) and process until smooth. Pour the filling over the crust, sprinkle with chocolate chips, and bake. Easy peasy! After baking, just chill the bars for a few hours, or overnight. Cut into bars and enjoy!

Don't forget to click here to vote Alida's Kitchen to Circle of Mom's Top 25 Foodie Moms! Thank you so much for your support!!

Chocolate Cheesecake Bars
Yields 16 bars

Ingredients
Cooking spray
1 cup chocolate sandwich cookie crumbs (such as Oreos) - approx. 15 cookies
2 tablespoons butter, melted (I used light butter)
1 package (8 ounces) reduced-fat cream cheese
1 cup reduced-fat sour cream
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 egg white
1/3 cup semisweet chocolate chips (I used miniature)

Directions

Preheat oven to 325 degrees. Spray a 8-inch baking pan with cooking spray. Line pan with 2 strips of parchment (or waxed paper) set cross-wise in the pan. Spray with cooking spray again and set aside.
In a small bowl, stir cookie crumbs and melted butter until moistened. Using waxed paper, press cookie crumbs into the bottom of prepared pan.
In a food processor, blend cream cheese and sour cream until smooth. Add cocoa, cornstarch, sugar, vanilla, egg and egg white and process until smooth. Pour into pan and sprinkle with chocolate chips.
Bake for 35 to 40 minutes, or until set (be careful not to over bake). Cool in pan on wire rack for 1 hour. Cover and refrigerate for at least 2 hours to overnight.

Notes: I made cookie crumbs by whizzing the Oreos in the food processor and then proceeded to make the filling - no need to wash in between. If you're gluten free, you can use gluten free cookies for the crumbs.

Adapted from Everyday Food, January/February, 2004

Honey Roasted Chickpeas with Sea Salt {Garbanzo Beans}

2013-05-15T06:26:00.000-05:00

Honey Roasted Chickpeas with Sea Salt are a healthy, sweet and salty snack that is easy to make. They are high in fiber, protein-packed, gluten free, dairy free...and Adam can't get enough of them (in other words, they're toddler friendly too!)

Honey Roasted Chickpeas are made with only a few simple ingredients, and you most likely have everything you need already in your pantry. In fact, all you really need is one ingredient, and that's the chickpeas. The additional ingredients are simply for flavoring, but roasted chickpeas are super crunchy and delicious straight from the oven. In this case I made them honey roasted with sea salt, however I have other variations in the works that I am excited to share with you soon!

In other exciting news, Alida's Kitchen has been nominated to the Top 25 Foodie Moms - 2013 list on Circle of Moms! I could not be more thrilled and grateful for the nomination. You can help vote me into the Top 25! Just click here (or on the "Vote for Me" button in the sidebar) and scroll down to find Alida's Kitchen. Voting is open until June 4th, and you can vote once every day until then. Thank you so much for your support!

Honey Roasted Chickpeas with Sea Salt {Garbanzo Beans}
Yields 4 servings

Ingredients
15 ounce can chickpeas (garbanzo beans)
1 tablespoon honey
1/2 tablespoon canola oil (or other neutral tasting oil)
sea salt, add to taste

Directions

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper and set aside.
Empty chickpeas into a colander. Rinse until no longer foamy and drain. Put chickpeas onto paper towels to pat dry. (Optional: remove skins from chickpeas. Not necessary, but I recommend it).
Place chickpeas in a single layer on prepared baking sheet. Bake for 45 minutes, or until chickpeas are crunchy. (If they're soft, put them back in for 5 minutes until crunchy).
Meanwhile, in a medium bowl, whisk honey and oil. Add hot chickpeas and toss to coat. Pour chickpeas back on lined baking sheet and return to the oven for 5 to 10 minutes, or until caramelized. Sprinkle with sea salt, as desired, and let cool. Store in an airtight container.

Slightly adapted from fitsugar.com

This marks the fourth installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic. This month we're featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters G or H. Obviously I chose G for garbanzo beans. I am loving the Eating the Alphabet Challenge because it is giving me opportunity to knock out several recipes from my bucket list. If you're a blogger and are interested in participating in Brenda's Alphabet Challenge, it's not too late to join in the fun. Click here for more details and the sign up form.

Baked Cinnamon French Toast

2013-05-10T05:36:00.000-05:00

Baked Cinnamon French Toast is a decadent yet simple breakfast (or breakfast for dinner, as we talked about yesterday). Made with cinnamon swirl bread that is drenched and baked into a rich custard, this baked French toast is beyond delicious. It takes 10 minutes to prepare and then you can bake it right away since this is not an overnight French toast. While it's not an overnight variety, you certainly can make it ahead and store covered in the refrigerator until you're ready to bake

This Baked Cinnamon French Toast is not something that I would have every day, simply because I like to have my boring old breakfast of old fashioned oats with a banana every day. But this French toast is definitely a wonderful treat worth enjoying for a special occasion...like perhaps for Mother's Day this Sunday (hint hint Mike!)

Baked Cinnamon French Toast
Yields 6 servings

Ingredients
Cooking spray
12 slices cinnamon bread or cinnamon raisin bread
2 cups half and half (fat free works fine)
2 eggs
4 tablespoons butter, melted (light better works fine)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees. Spray 13"x9" pan with cooking spray.
In prepared pan, place six slices of bread and top with remaining 6 slices of bread.
In a large bowl, whisk together half and half, eggs, butter, vanilla and cinnamon. Pour over bread, pressing bread down so some liquid is absorbed.
Bake for 45 minutes until bread is golden brown. Sprinkle with powdered sugar, if desired.

Source: I Can't Believe It's Not Butter

Easy Vegetable Frittata

2013-05-09T06:08:00.000-05:00

We love breakfast for dinner (or "brinner" as it's often called), whether it's waffles, pancakes, egg scrambles or frittatas. This Easy Vegetable Frittata is a frequent "go-to" dinner for us because it's quick, easy, and we can easily use up whatever vegetables or cheeses we have on hand. Mike can make it too, which is another plus!

Read more...

Mini Deep-Dish Pizzas

2013-05-03T06:00:00.000-05:00

Mini Deep-Dish Pizzas are fun, little individual deep dish pizzas made in a muffin tin. First you roll out little pizza dough circles and then gently put them in the muffin cups. Then fill each dough round with your desired sauce and toppings and then top it with cheese. I used premade dough (from Trader Joe's), topped them with a marinara sauce, broccoli, red onion and mozzarella cheese, and they came together in less than 30 minutes. These Mini Deep-Dish Pizzas are completely customizable with your favorite sauce and toppings. Mini Deep-Dish Pizzas are a definite crowd-pleaser. Besides - there is always something fun about anything in miniature!

Today I am being featured over at Momma’s Meals where I'm being featured as part of Tammi's Featured Fridays series! Every Friday, Tammi gets to know her fellow bloggers and makes one of their recipes to share with her family and then with her readers.

I thought it would be fun to make something from Tammi's site to share with you, and her Individual Deep Dish Pizzas were perfect! Incidentally I had been looking at an Everyday Food recipe for little deep dish pizzas made in a muffin tin, so these Mini Deep-Dish Pizzas that I'm sharing with you is sort of a combination of the two recipes.

Mini Deep-Dish Pizzas
Yields 12 pizzas

Ingredients
Cooking spray
All-purpose flour, for rolling
1 pound pizza dough (homemade or store-bought) - in 12 pieces
Salt and pepper
1 cup pizza sauce (I used a homemade marinara sauce)
Your favorite pizza toppings - about 1 to 2 tablespoons per pizza (I used chopped broccoli and red onion)
1 cup shredded part-skim mozzarella cheese

Directions

Preheat oven to 450 degrees. Spray 12 standard muffin cups with cooking spray. Set aside.
On a lightly floured surface, roll out each piece of pizza dough into 6-inch circles. Place into prepared muffin cup, gently pressing dough into bottom and up the sides. Season with salt and pepper as desired.
Put 1 tablespoon sauce in each dough cup. Top sauce with 1 to 2 tablespoons of pizza toppings and then top with cheese.
Bake until dough is browned and crisp, approximately 12 minutes. Let cool for 2-5 minutes before removing from cups.

Sources: Everyday Food,September, 2010 and Momma's Meals

Silk's Tastemaker Challenge

2013-05-01T05:30:00.000-05:00

When I told my kids that the new taste of Silk Soymilk left me speechless, their reaction was, well...you can see for yourself.

Indeed. While I did not capture photographic evidence of Mike's reaction, it's safe to assume the refrigerator is going to be well stocked with Silk. Ha! I didn't remain speechless for long though. Let me tell you how Silk Soymilk transformed two of my everyday staples into something so extraordinary, that it almost left me speechless!

Read more...

Buffalo Chicken Quinoa Salad

2013-04-30T05:51:00.000-05:00

This Buffalo Chicken Quinoa Salad is darn near perfection. We start with warm, shredded chicken tossed in a lighter buffalo sauce; add sautéed vegetables and combine it with the ever trendy (and tasty!) quinoa. Sprinkle blue cheese (or cheddar) on top, as desired, and you're looking at a delicious and healthy Buffalo Chicken Quinoa Salad.

Not only is this salad am-a-zing, but it can be made in under 30 minutes! The quinoa and chicken cook simultaneously, allowing plenty of time to prepare and sauté the vegetables and whisk together the sauce. Put it all together and dinner is served! (Leftovers make great lunches too)

Buffalo Chicken Quinoa Salad
Yields 3 to 4 servings

Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth (or water)
2 boneless, skinless chicken breasts (about 8 to 10 ounces) OR 2 cups shredded rotisserie chicken
1 cup shredded carrots
1 cup broccoli florets
2 to 3 green onions chopped, whites and greens separated
Cooking spray

1/2 cup hot sauce (I recommend Frank's hot sauce)
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon salt

Optional toppings: blue cheese crumbles or shredded cheddar cheese

Directions

Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
Pour 1/4 cup sauce over shredded chicken, tossing to coat.
To a large bowl, add quinoa, chicken and vegetables, tossing to combine. Sprinkle with remaining chopped green onion and serve.

I drew inspiration from this recipe and my Baked Buffalo Chicken Tenders recipe.

Baked Dorito-Crusted Chicken

2013-04-23T05:43:00.002-05:00

Baked Dorito-Crusted Chicken came to me in a dream, which is funny because I'm typically not a flavored chip person (except for salt 'n vinegar...yum!) I dismissed it as a quirky pregnancy dream. That is, until we had a bag of cheese tortilla chips (remember my Green Giant post?), which were just asking to be paired with chicken.

Baked Dorito-Crusted Chicken tastes like...wait for it....yep, you guessed it. Doritos and chicken. And it's really good! The chicken is moist and juicy. The salty, cheesy chips give a nice seasoning to the chicken as well. We were very happy to finally turn my crazy dream into a delicious reality!

Baked Dorito-Crusted Chicken
Yields 2 servings

Ingredients
Cooking spray
1 cup crushed cheese tortilla chips (or any chip will work here)
1 egg, lightly beaten
1 tablespoon milk (I used skim)
2 boneless, skinless chicken breasts (4 to 5 ounces each)

Directions

Preheat oven to 425 degrees. Line a baking sheet with foil and spray baking sheet with cooking spray.
Put crushed chips in a shallow bowl.
In a separate shallow bowl, whisk egg and milk until combined.
Dip chicken breasts in milk mixture and then dip in chips, coating the chicken. Place on prepared baking sheet and lightly spray tops with cooking spray.
Bake for 15 to 18 minutes, or until chicken is thoroughly cooked.

Lighter Lemon Cake

2013-04-19T06:08:00.003-05:00

Right now, I am listening to the sounds of our snowplow service plowing our driveway. Again. We got 5 inches of snow yesterday and are projected to get at least another inch today.  It's mid-late April. Yikes! So while I had a different recipe to share with you today, I thought we all could use a little sunshine, well...for a variety of reasons these days. Nothing says sunshine quite like a lemon dessert, and this Lighter Lemon Cake will definitely brighten any day.

Back in February, I shared Adam's Baseball Birthday cake, and the flavor of that cake was this Lighter Lemon Cake.  Lighter Lemon Cake has become my 'go-to' lemon cake. It has a generous amount of lemon zest and juice, yielding a vibrant lemon flavor, and the buttermilk helps yield a nice, moist crumb.  The lemon zest and juice in the frosting gives an extra lemon boost, which is bright and delicious. If you like lemon, you'll love this cake!

This cake is made on the lighter side, which means less frosting than a typical cake, or a typical layer cake anyway. While I stretched it to cover the sides of a layer cake for purposes of making a last minute baseball cake, I recommend just spreading frosting between the layers and on top of the cake, leaving the sides exposed OR make 1 1/2 times the frosting amount to have enough to fully cover the cake.

And while we are all a little snowed out after this winter, I can tell you one little boy who is elated.  Here is a picture of Adam after the snowstorm we had last week. He's loving every minute of it,...which is a different kind of sunshine that is sure to brighten any day.

Lighter Lemon Cake
Yields 12-16 servings

Ingredients
Cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 eggs
1 cup buttermilk
2 tablespoons finely granted lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla

Icing:
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 tablespoon lemon zest
1/4/ cup fresh lemon juice, add as needed

Directions:

Preheat oven to 350 degrees. Spray 2 9-inch (or 8-inch) cake pans with cooking spray, line the bottoms with waxed paper and coat the waxed paper with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, beat sugar and butter at medium speed with a hand (or stand) mixer until well-blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Then alternate adding flour mixture and buttermilk, beating on low after each addition until just combined. Last, beat in the lemon zest, juice and vanilla.
Pour equal amounts of batter in prepared pans and sharply tap on counter to remove any bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes and then remove from pans to cool completely. Remove waxed paper.
To make icing: In a large bowl, beat powdered sugar, butter, lemon zest and juice until combined and smooth. Frost cake as desired.

Source: Cooking Light, May 2008

Oatmeal Fig Bars | Homemade Fig Newtons

2013-04-15T05:32:00.000-05:00

Oatmeal Fig Bars are a chewy, fig-filled bar made on the lighter side. They taste pretty close to a Fig Newton, but homemade is always better, right? When I was researching for a healthy fig bar recipe made with oatmeal, I was surprised to find there weren't many (or rather any that were suitable). So I decided to take the dough of a oatmeal date bar recipe and replace the date filling with a fig filling. Because I wanted these to be healthier, I reduced the amount of sugar in the dough and eliminated added sugar from the filling. In lieu of sugar, I added lemon juice and zest to the filling to brighten the flavor and also act as a thickener. The result was just what I had in mind for a healthy fig bar, and they were also really simple to make.

When I was making these Oatmeal Fig Bars, I couldn't help but think about my grandma and grandpa and chuckle. I've talked many times about my grandma and what a wonderful baker she was. While I'm sure my grandpa loved all of her (delicious!) baked goodies, he always had a stash of Fig Newtons in their pantry. I really can't blame him. Not much beats a Fig Newton (except for these bars of course!.. but I digress). I don't think my grandma ever attempted to make a homemade variety of his beloved fig bars, but I'm sure they would have been similar to these...and my grandpa would have stashed these instead!

Oatmeal Fig Bars
Yields 16 bars

Ingredients
1 cup chopped dried figs, stems removed (8 ounces)
1/2 cup water
1 tablespoon lemon juice
1 teaspoon lemon zest
1 1/2 cups rolled oats (I used quick oats)
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, melted (I used light butter)
1 egg white
Cooking spray

Directions:

In a small sauce pan, put figs, water, lemon juice and zest, and bring to a boil. Simmer until mixture starts to thicken (about 3 minutes). Let cool for about 5 minutes.
Put filling in food processor and process until smooth. Set aside.
Preheat oven to 350 degrees. Spray a 8-inch baking pan with cooking spray and set aside.
In a large bowl, whisk together oats, flour, sugar, baking soda and salt.
Add butter and egg white to oat mixture and stir until combined.
Press half of the oat mixture into the prepared baking pan. [Note: I used waxed paper to press and spread the mixture into the pan]. Next, carefully spread with fig mixture. Last, drop pieces of remaining oat mixture over the fig mixture so it appears crumbly and then gently pat it down [Note: I used waxed paper for this step].
Bake for 20 to 25 minutes or until lightly browned. Cool on wire rack.

This marks the third installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic. This month we're featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters E or F. This was a no-brainer for me. I've been wanting to come up with a healthy Fig Bar recipe, so this was just the incentive I needed!

If you're a blogger and are interested in participating in Brenda's Alphabet Challenge, click here for more details and the sign up form.

Easy Weeknight Ravioli Lasagna

2013-04-11T04:57:00.003-05:00

I am excited to share this recipe with you. Easy Weeknight Ravioli Lasagna has become one of our favorite weeknight dinners! It has the delicious flavor of lasagna yet is made with only 5 main ingredients and takes 10 minutes to prepare ~ perfect these days when I find myself juggling a newborn and a busy 3 year old at dinnertime. This lasagna can also be made ahead (like before leaving for work or, in my case, before the kids wake up) so it's ready to just pop in the oven at dinner.

From the original recipe, I increased the sauce, added some red pepper flakes, and actually reduced the cheese (surprising for a cheese-lover like myself, but it was way too much and took away from the overall dish). This Ravioli Lasagna is made with spinach, but I think sautéed mushrooms and garlic would also be delicious. We have made this several times, and it's always a crowd-pleaser. Speaking of crowds, this recipe can easily be doubled to fit a 13"x9" lasagna pan and you'll have enough to serve a crowd or have lots of leftovers for lunches. It reheats beautifully!

Easy Weeknight Ravioli Lasagna
Yields 4 to 6 servings

Ingredients
1 1/2 cups pasta sauce (I use Muir Glen Tomato Basil)
20-ounce package cheese ravioli (refrigerated or frozen)
10 ounces frozen, chopped spinach, thawed and squeezed dry
4 ounces (1 cup) shredded part-skim mozzarella
2 tablespoons grated Parmesan
Crushed red pepper flakes, to taste (optional)
Cooking spray

Directions:

Preheat oven to 375 degrees. Spray an 8-inch baking dish with cooking spray and set aside.
Pour 1/2 cup pasta sauce over bottom of dish.
Layer bottom of dish with half of the ravioli.
Cover ravioli with 1/2 cup sauce and top with spinach and half of mozzarella (1/2 cup).
Repeat with remaining ravioli, sauce and mozzarella. Sprinkle top with Parmesan and crushed red pepper flakes, if using.
Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling and starts to brown, about 10 minutes. Let cool for 5 minutes and then serve.

Slightly adapted from All You, March 2009

Baked Garlic Parmesan Chicken

2013-04-04T04:43:00.003-05:00

Baked Garlic Parmesan Chicken puts a delicious twist on a classic favorite with some added garlic (which makes everything better!). When I found this recipe, the title alone was so appealing, it vaulted to the top of the list and was made within a day. I reduced the recipe to be made for two (but it can easily be multiplied for more!), added some heat with red pepper flakes and changed some of the amounts and proportions since the first time I made this, there was too much breadcrumb mixture leftover. Served with a simple side salad or a favorite veggie, Baked Garlic Parmesan Chicken is a healthy, quick and easy chicken dish that makes a perfect weeknight meal...or any time!

Baked Garlic Parmesan Chicken
Yields 2 servings

Ingredients
Cooking spray
1 tablespoon olive oil
1/3 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
1-2 garlic cloves, minced
1 teaspoon dried basil
Crushed red pepper, to taste
2 4-5 ounce boneless, skinless chicken breasts
Salt and pepper, to taste

Directions:

Preheat oven to 350 degrees. Line a baking sheet with foil and spray with cooking spray.
In a shallow bowl, combine oil and garlic.
In a separate bowl, combine bread crumbs, cheese, and basil. Add crushed red pepper to taste.
Season chicken with salt and pepper to taste. Dip chicken in oil mixture and then in bread crumb mixture. Place coated chicken on prepared baking sheet. Repeat. Top with any remaining breadcrumb mixture and lightly spray tops with cooking spray.
Bake for 30 minutes or until chicken in cooked thoroughly.

Adapted from All Recipes

Chewy M&M Sugar Cookies

2013-03-26T05:21:00.001-05:00

When I first saw a recipe for Chewy M&M Sugar Cookies, and realized it used the same base recipe as my Chewy Sugar Cookies I knew they were going to be good. Since those cookies are one of my favorites of all time, I figured M&Ms could only make them better, right? Right! The sugar cookie base is deliciously chewy and the cream cheese adds a little tang. Chocolate bursts of M&Ms are studded throughout. Chewy sugar cookies made with M&Ms. Genius idea.

I love how cute these look and that they can be made festive for any occasion. Truth be told, I have been trying to make these cookies for months. I have M&Ms for every holiday stocked in my treat drawer that were intended to be used for Chewy M&M Sugar Cookies. While I used Easter "Bunny Mix" M&Ms, these are made in honor of Spring (since there won't be any left for Easter...Oops!).

Chewy M&M Sugar Cookies
Yields 2 dozen cookies

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 12 pieces (I used 1/3 less fat cream cheese)
6 tablespoons unsalted butter, melted and hot
1/3 cup canola oil
1 large egg
1 tablespoon milk (I used skim)
2 teaspoons vanilla extract
1 1/3 cup M&M chocolate candies

Directions:

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place 1/3 cup sugar in a shallow bowl and set aside (this will be used for rolling).
In a medium bowl, whick the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, add 1 1/2 cups sugar and cream cheese. Pour butter over sugar and cream cheese and whisk to combine (some small lumps may remain). Whisk in oil until incorporated. Add egg, milk and vanilla; continue to whisk until smooth.
Add flour mixture and mix with rubber spatula. Add 1 cup of M&Ms and continue mixing until dough forms.
Divide dough into 24 equal pieces. Using hands, roll dough into balls. Roll balls in reserved sugar to coat and place on prepared baking sheets, 12 balls per sheet. Using bottom of drinking glass, flatten balls until 2 inches in diameter. Using remaining M&Ms, gently press 2-3 candies onto tops of cookies.
Bake 1 tray at a time until edges are set and beginning to brown, about 9 to 12 minutes. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely before serving.

Source: as seen on Carrie's Sweet Life, originally fromTracey's Culinary Adventures

Healthy Chocolate Coconut Truffles

2013-03-18T03:50:00.000-05:00

Healthy Chocolate Coconut Truffles have the delicious flavors of dark chocolate and coconut...all coming in around 60 calories and without any added sugar of fat. They are made using only 3 main ingredients (plus an optional ingredient which helps to deepen and intensify the chocolate flavor). Even better - they take only minutes to make. Intrigued? I certainly was when I first found the recipe but it took me over 9 months to make them. I am kicking myself that it took so long...they are so amazingly good!

Thankfully, it is time again for the second installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic. Participating in this challenge was the extra push I needed to make these truffles. This month we're featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters C or D. Since Healthy Chocolate Coconut Truffles feature both coconut and dates, I've got both letters covered this month. Be sure to check out all of the healthy recipes from other bloggers by clicking on the thumbnails at the bottom of this post.

Healthy Chocolate Coconut Truffles
Yields 20 truffles

Ingredients
8 ounces pitted dates (approx 1 1/2 cups)
3 tablespoons unsweetened cocoa powder
3 tablespoons unsweetened flaked coconut
1 teaspoon espresso powder (optional)
1/4 cup unsweetened flaked coconut, for rolling

Directions:

Put dates, cocoa, 3 tablespoons coconut and espresso powder in a food processor and puree until smooth. If mixture is too dry, add water by the teaspoonful (I needed about 3 teaspoons). If mixture becomes too wet, add more unsweetened coconut.
Scoop mixture by the tablespoonful and form 1-inch balls. Roll balls in remaining coconut.
Chill/store in refrigerator until ready to enjoy.

Source: Bon Appetit, June, 2012

If you're a blogger and are interested in participating in Brenda's Alphabet Challenge, click here for more details and the sign up form.

Happy Pi Day!

2013-03-14T05:55:00.000-05:00

Happy Pi Day! Today is March 14 (i.e., 3.14). A day to celebrate math and the ratio of the circumference of a circle to its diameter...by indulging in pie! Since I already shared a savory pie with you, now it's time for a sweet one. There's no rule against having pie twice in one day (or even one meal)...especially on Pi Day!

continue reading...

Pasta Pizza Pie

2013-03-14T05:18:00.000-05:00

Pasta Pizza Pie combines two Italian favorites (and two of my favorites!) into a delicious pizza-inspired baked pasta. First, you start by baking a pasta "crust." Then you spread your favorite pasta sauce over the crust and top it with your favorite toppings. I used a 12-inch saute pan in lieu of a pizza pan, and it worked great!

Pasta Pizza Pie puts a fun twist on pizza and a fun twist on pasta,...and incidently since it's also a "pie," this Pasta Pizza Pie is perfect for today, March 14th (3.14)..."Pi Day!"

Pasta Pizza Pie
Yields 4 servings

Ingredients
Cooking spray
1 tablespoon canola oil
1 large onion, chopped*
1 cup sliced mushrooms (I used baby bellas)*
2 garlic cloves, minced *
1 egg, beaten
1/4 cup milk (I used skim)
8 ounces (1/2 of a 1 pound box) rotini-shaped pasta, cooked and drained
1 cup shredded part-skim mozzarella cheese (about 4 ounces)
1 1/2 cups of your favorite pasta sauce (I used Muir Glen Tomato Basil)
crushed red pepper flakes, to taste

* substitute with your favorite pizza toppings

Directions:

Preheat oven to 350 degrees. Spray 12-inch saute pan or pizza pan with cooking spray and set aside.
In a large skillet, heat oil over medium heat. Add onion and mushrooms and cook until tender, about 5 to 7 minutes, stirring occasionally. In the last minute, add minced garlic and stir for 1 minute. Remove from heat.
In a medium bowl, stir egg, milk, pasta and 1/2 cup cheese. Spread pasta mixture in prepared pizza pan. Bake this pasta crust for 20 minutes.
Remove pasta crust from oven and spread sauce over crust. Top with onion-mushroom mixture. Sprinkle with remaining cheese. Shake crushed red pepper flakes over cheese.
Bake for 15 minutes, or until cheese is melted. Let stand 5 minutes before serving.

Source: Campbell's Kitchen

Diet Mixed Berry Smoothie

2013-03-10T21:26:00.001-05:00

This Diet Mixed Berry Smoothie is quick and easy to make and perfect for breakfast on a busy morning, a post-workout recovery drink, or an afternoon pick me up. Made with just a few healthy ingredients, it's a vitamin-packed smoothie that can be enjoyed anywhere, anytime (and portable too for when you're on-the-go!).

The Green Giant: A Giant Surprise #AGiantSurprise #spon

2013-03-06T20:22:00.002-06:00

In general, people consider me a trustworthy person ~ especially with their secrets. I'm alway sgood to keep a secret. Well, almost always, unless for some reason disclosing a secret would be for the greater good...like now. The Green Giant has a very giant surprise that I must share with you!

Baseball Birthday Cake

2013-02-28T02:17:00.002-06:00

We celebrated Adam's 3rd birthday last week! Adam appreciates all things birthday, including parties, gifts and cake. As my #1 cookbook reading companion, he also appreciates the importance of a good birthday cake design.

For Adam's 2nd birthday, I assumed he wouldn't have an opinion about his cake yet. I worked on a plan for ball-themed cupcakes...then Adam told me he wanted a fire truck cake. I shelved those ball cake plans and found a great design for a fire truck cake. It was a fun challenge...I was determined to deliver a fire truck cake!

Considering how last year went, I should have known better. Many months ago, Adam told me I could pick his cake this year. I worked on some plans, came up with a great cake that I knew he would love. And...you guessed it. Within a couple days of his birthday, he told me he wanted a baseball cake. Easy enough. I ressurected my plans from last year to give Adam the Baseball Birthday Cake he wanted. He was so excited about his ball cake, he started making plans for future ball cakes (i.e. Grandma wants a basketball cake, what ball do you want, mama,...).

This Baseball Birthday Cake is very easy to put together. I made the cake the night before and then frosted and decorated it the morning of the birthday. While the general idea is basic, I am sharing this simply because everybody knows a baseball fan, and who doesn't love a fun cake! This Baseball Birthday Cake is sure to put a huge grin on anybody's face.

Baseball Birthday Cake
Directions for decorating 1 baseball birthday cake

1 round cake, frosted with white frosting
red licorice vines
sweetened coconut (optional, for grass)
green food coloring (optional, for grass)

Directions:

Put cake on serving plate or cake board.
Cut licorice into 1/2" inch pieces (approximately 72-80 pieces, depending on size of and spacing on the cake).
Take 2 licorice pieces to create a wide v-shape, like the lacing on a baseball, and place on top of the frosted cake. Repeat with remaining pieces until desired "lacing" is achieved.
To make grass, put coconut in a ziploc bag. Put a couple drops of green food coloring in bag with coconut and seal bag. Then shake and squeeze/massage together until coconut has turned green. Sprinkle along outside of cake, as desired.

Note: I found cutting the licorice vines the night before decorating made them less sticky on the hands when placing them on the cake. Also, if you aren't able to find licorice vines, you can easily use red frosting for the laces.

Healthy Banana Cookies

2013-02-17T14:03:00.002-06:00

Healthy Banana Cookies are a chewy, fruit-filled cookie made using some of my favorite foods - oats, dates and bananas. They are made from simple, wholesome ingredients, have no butter and added sugar, thus making them a healthier choice. I love the simplicity of these cookies and have to admit these cookies made a delightful breakfast! These Healthy Banana Cookies also happen to be dairy free and can be gluten free.

I have had this at the top of my 'to make' pile for months just waiting for some super ripe bananas. While we always have plenty of super ripe bananas in the house, they're typically reserved for Pumpkin Banana Muffins or Pumpkin Banana Pancakes (or Strawberry Banana Pancakes once strawberry season hits). Fortunately, I was a muffin and pancake making machine in advance of our new baby's arrival, stocking the freezer full of Adam's favorite banana goodies. With a stocked freezer and 3 very ripe bananas, it was finally my opportunity to try these Healthy Banana Cookies!

Coincidentally, this is also the first month of the Eating the Alphabet Healthy Recipe Challenge for 2013, hosted by Brenda of Meal Planning Magic. Each month, several bloggers will focus on healthy recipes featuring fruits, vegetables grains or legumes, from a couple different letters (this month it is A or B). I thought Healthy Banana Cookies would be the perfect healthy recipe to start off this fun series. Be sure to check out all of the healthy recipes from other bloggers by clicking on the thumbnails at the bottom of this post.

Healthy Banana Cookies
Yields approx. 24 cookies

Ingredients
3 very ripe bananas
2 cups rolled oats (old-fashioned or quick cooking work fine)
1 cup (8 ounces) pitted dates, chopped
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
In a large bowl, mash bananas. Add oats, dates, oil, vanilla and cinnamon, and mix well. Let sit for 15 minutes.
Drop dough by rounded teaspoonful onto prepared cookie sheets. [Note: the cookies don't spread so you may want to shape them a bit]
Bake cookies for 20 minutes, or until they are golden brown. Let cool on cookie sheet for 5 minutes and then move to a wire rack to cool completely.

Note: These are best enjoyed the day after baking.

Source: AllRecipes.com

If you're a blogger and are interested in participating in Brenda's Alphabet Challenge, click here for more details and the sign up form.

Warm Chocolate Pudding Cakes

2013-02-13T05:14:00.000-06:00

While Valentine's Day isn't a huge deal at our house, it does give me a reason to bake up something extra special...usually involving chocolate. Warm Chocolate Pudding Cakes are definitely something special. They are a simple yet decadent dessert that is pure comfort food. They are also surprisingly quick and easy to make and can even be made a day in advance (great for entertaining!). The recipe can easily be halved to serve only two, OR make the full recipe and enjoy one set of cakes one day and enjoy them again the next day. Warm Chocolate Pudding Cakes are delicious as-is, or topped with your favorite ice cream. I had vanilla bean on hand, which was classic and tasty, but I am drooling over the idea of a salted caramel ice cream topping these cakes.

Since I made the full recipe for the two of us, we got to enjoy Warm Chocolate Pudding Cakes two nights in a row. I'm pretty sure Valentine's Day is going to become one of our favorite holidays now, if it means special desserts like this!

Warm Chocolate Pudding Cakes
Yields 4 servings

Ingredients
4 ounces semi-sweet or bittersweet chocolate, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons granulated sugar, divided
2 eggs, whites and yolks separated
1 teaspoon vanilla extract
pinch of salt
Cooking spray

Directions:

Preheat oven to 375 degrees (if not making ahead). Spray four 6 to 8 ounce ramekins with cooking spray, place on a baking sheet and set aside.
In a double boiler (or a mixing bowl placed over simmering water), melt chocolate and butter, stirring occasionally. Once melted, remove from heat and mix in 2 tablespoons sugar and then egg yolks and vanilla, stirring until until combined. Set aside.
In a medium bowl, beat egg whites and salt until soft peaks form. Add 2 tablespoon sugar and beat until stiff and glossy.
Fold 1/3 egg white mixture into chocolate mixture, gently stirring to combine. Add the rest of the egg whites, gently folding until combined. Divide evenly among prepared ramekins. (If making ahead, stop here. Cover cakes with plastic wrap and refrigerate until ready to bake).
Bake for 15 to 20 minutes, or until the cakes puff up and the tops begin to crack. Be careful not to over bake. A toothpick inserted in the center should come out gooey. Serve warm or at room temperature, topped with ice cream, if desired.

Source: Everyday Food, December 2006

Baked Balsamic Chicken

2013-02-07T04:33:00.003-06:00

With a new baby in the house, when it comes to dinner these days, our motto is the easier the better. Bonus points if it's healthy. Fortunately this delicious Baked Balsamic Chicken dish is both easy and healthy! The marinade takes minutes to prepare and then is poured in the bag with the chicken. Let that sit in the refrigerator until you're ready to bake. Then you just pour the chicken and marinade in a baking dish and bake. Simple!

I had been trying to find a balsamic chicken recipe for a while and decided to take matters into my own hands, using my other baked chicken dishes as reference. What I like about this recipe is that flavors are very complementary and nothing overpowers. In the recipe below, I listed oregano, but any of your favorite herb(s) would work well here. I made the recipe for 2, but it can easily be multiplied to serve more, if desired. I'm thinking this might be the perfect dinner for our Valentine's Day this year!

Baked Balsamic Chicken
Yields 2 servings

Ingredients
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoon dried oregano (or other herb, such as thyme, basil, rosemary, or Italian herb mix)
2 garlic cloves, minced
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper, adjust to taste
2 4-6 ounce boneless, skinless chicken breast halves
Cooking spray

Directions:

In a small bowl, put vinegar, oil, oregano, garlic, salt and pepper and mix until combined.
Put chicken in a ziploc bag. Pour vinegar mixture in bag with chicken, seal bag and spread marinade over chicken. Refrigerate for 30 minutes to overnight.
Preheat oven to 400 degrees. Spray small baking dish with cooking spray.
Put chicken in prepared baking dish and pour marinade over chicken. Cover and bake for 35 to 40 minutes, or until chicken is cooked thoroughly. Let sit for 5 minutes and then serve.

Lemon Buttermilk Cake

2013-01-31T06:47:00.001-06:00

We had a special surprise arrive last Friday ~ our baby decided to arrive a little early! Naturally, when there is a birthday, there must be a birthday cake. This Lemon Buttermilk Cake is quick and easy enough for a sleepy mama to whip together in minutes. It's not only simple to make, but the lemon cake is perfectly lemon-y, refreshing and delicious. To dress it up, I added a simple lemon buttermilk glaze to drizzle over the loaf, with some extra to drizzle on the slices. This cake is so good as-is, but the glaze adds a little something that makes it feel extra special. Adam could not get enough of the baby's birthday cake, and I discovered that despite not being a frosting person, he loves glaze. Who can blame him!

Now to the baby details! We had a baby girl named Greta Rose. She is an easy baby so far and super sweet. Seems fitting I guess, because the same could be said about Lemon Buttermilk Cake! :)

Lemon Buttermilk Cake
Yields 8 to 10 servings

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup canola oil
3/4 cup buttermilk, well-shaken
2 eggs
1 tablespoon lemon zest (finely grated, approx 2 lemons)
1/4 cup lemon juice (approx 1 1/2 lemons)
1 teaspoon vanilla extract
Cooking spray

GLAZE:
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 to 2 tablespoon(s) buttermilk, well-shaken

Directions:

Preheat oven to 350 degrees. Spray 8"x4" loaf pan with baking spray and set aside.
In a large bowl, whisk together flour, baking powder and salt.
In a medium bowl, add the sugar, oil, buttermilk, eggs, zest, juice and vanilla and whisk to combine.
Add buttermilk mixture to flour mixture and whisk to combine. Pour into prepared loaf pan.
Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 15 minutes and then transfer to a wire rack to cool completely.
To prepare glaze, in a small bowl, whisk the powdered sugar, lemon juice and buttermilk until well-blended. Drizzle over cooled cake, as desired.

Sources: Real Simple for the cake, Cooking Light for the glaze

Chipotle-Glazed Roast Chicken with Sweet Potatoes

2013-01-25T04:54:00.002-06:00

I found this recipe for Chipotle-Glazed Roast Chicken with Sweet Potatoes during a sleepless night over the summer. While it sounded absolutely delicious, it didn't quite scream "summer" to me...so I saved it for a more seasonably appropriate time. After many months of anticipation, I am happy to report this recipe was definitely worth the wait!

First you give the potatoes a head start by cooking them until they start to get tender. The timing on this may vary based on the size you cut your potatoes or your oven, but unless you like crunchy potatoes, this step is key to the success of the recipe. Meanwhile, you can whip up the sauce/rub and prepare the chicken. Then you just put the chicken on top of the potatoes and pop it in the oven to bake until the chicken is done. This recipe really could not be any simpler. The result is a light and healthy dish that is sweet, spicy and delicious!

Chipotle-Glazed Roast Chicken with Sweet Potatoes
Yields 4 servings

Ingredients
2 sweet potatoes (10 ounces each) cut into 1/2-inch cubes
2 tablespoons olive oil
4 chipotle chiles in adobo sauce, minced
2-3 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 teaspoon salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
1 pound boneless skinless chicken breasts, cut into 4 4-ounce portions
2-3 green onions, chopped (optional, for garnish)
Cooking spray

Directions

Preheat oven to 400 degrees. Spray a roasting or baking pan with cooking spray and set aside.
In a medium bowl, toss sweet potatoes with olive oil and pour in the bottom of roasting/baking pan. Roast for 15 to 20 minutes (tossing after 10 minutes), until potatoes being to get tender.
Meanwhile, in a small bowl, combine chiles, garlic, honey, vinegar, salt, cumin, and cinnamon. Rub mixture over chicken breasts.
Place chicken breasts on top of sweet potatoes and roast until chicken is cooked thoroughly, about 25 to 30 minutes. Serve garnished with green onions.

Adapted from Fitness Magazine