Healthy. Delicious.

Sweet N Salty Cookies

Lauren Keating — Mon, 20 May 2013 11:00:46 +0000

Later this month, I’ll be attending the Eat, Write, Retreat Conference in Philadelphia. I went to it two years ago when it was in DC and had a great time, so I’m looking forward to it! One of the fun things about this conference is that a lot of the sponsors send their “swag” to you ahead of time, so you have a chance to try it out before the actual event. This year, one of the sponsors is “In the Raw” and they sent us all some of their newest product: Monkfruit in the Raw. It’s the newest all-natural zero-calorie sweetener. They invited the conference attendees to make their sugar cookies and decorate them in our own style for a change to win a variety of prizes (including a KitchenAid mixer!). I’m not very patient when it comes to decorating cookies – I’ll leave that to the crafty people out there – so I took a more rustic approach to mine, topping them with a mixture of chocolate and peanut butter and crushed pretzels. The result is sweet, salty, chewy, and crunchy – they remind me of Take 5 bars (my favorite candy bar!)

5.0 from 1 reviews

Sweet N Salty Cookies

Save Print

Prep time

3 hours

Cook time

10 mins

Total time

3 hours 10 mins

These sugar cookies are drenched with a rich chocolate-peanut butter topping and crushed pretzels.

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 12

Ingredients

2 cups white whole wheat flour
½ teaspoon baking powder
¼ teaspoon salt
10 tablespoons unsalted sweet butter, softened
⅔ cup sugar
1 large egg plus 1 yolk, at room temperature
1 teaspoon vanilla extract
⅔ cup Monk Fruit In The Raw™ Bakers Bag
¾ cup semisweet chocolate chips
1 tablespoon creamy peanut butter
1 ounce pretzels, crushed

Preparation

In a bowl, combine the flour, baking powder, and salt, and set aside.
In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, 2 minutes. Add the sugar and beat until the mixture is incorporated for 3 minutes. Add the egg, yolk and vanilla, beating well between additions. Add the Monk Fruit In The Raw Bakers Bag and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredients, beating until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough by hand.
Turn the dough out onto a counter covered with plastic wrap and divide it in half. The dough will be soft and sticky. Using plastic wrap to flatten dough, shape into two rectangles 4 to 5 inches wide by 6-inches long. Wrap dough and chill in refrigerator at least 3 hours or overnight.
To roll, place one cookie rectangle on a floured non-stick surface. Working quickly
lightly dust top of dough with flour and roll out with rolling pin to ¼-inch thickness and 12 x 9-inch rectangle. Using a large 3-1/2 inch cookie cutter, cut out 6 large cookies. Repeat with the second dough. Line two large baking sheets with parchment paper and place cookies on baking sheet about 2-inches apart. Let rest.
Preheat the oven to 350° F. When oven is hot place cookies on center rack in oven. Bake for 10 to 12 minutes or until the cookies are firm when pressed in the center and evenly pale gold in color. Let the cookies rest for 1 minute on the baking sheet. Transfer the cookies to a wire rack and cool completely.
In a small saucepan, heat the chocolate chips and peanut butter until melted and smooth. Spoon ½ teaspoon of topping onto each cookie, spreading it out with the back of a spoon. Top with crushed pretzels.

I received a sample of monkfruit in the raw as well as the basic sugar cookie recipe because I’m attending the Eat, Write, Retreat conference. I’m paying for the conference myself. It costs a small fortune, but if it’s anything like it was 2 years ago, it’s totally worth it.

Apricot-Mustard Baked Ham for #SundaySupper

Lauren Keating — Sun, 19 May 2013 11:00:23 +0000

This week, the theme for Sunday Supper is “low and slow” and it couldn’t have come at a more perfect time. As tempted as I was to pull out my smoker and show you how to make my absolute favorite smoked jerk chicken thighs, I’ve had a giant ham taking up valuable real estate in my fridge for far too long. I was pushing up against the expiration date – it was time to cook that bad boy.

Here’s the thing: I don’t really like ham. I eat it at Easter, but only after drowning it in syrupy raisin sauce. I only had this one because Shop Rite gave it to me for free after spending so much money on groceries leading up to Easter.

I browsed around for recipes, ultimately settling on this one for Apricot-Mustard Glazed Ham from Martha Stewart. The flavors were simple and straightforward, which I figured would be helpful as I tried to use the leftovers, since they wouldn’t be as limiting as taking a bolder approach might have been. In the end, it was pretty good! I served it with homemade scalloped potatoes and roast asparagus and, while it wasn’t my favorite meal of all time, it was definitely enjoyable.

But the best part of making a baked ham? Using the leftovers to make Cuban sandwiches the next day. (Leftover ham, sliced thin, and piled high with Swiss cheese and pickles and grilled to perfection. Do it! And then use the ham bone to make pea soup!)

Apricot-Mustard Baked Ham

Save Print

Cook time

2 hours 30 mins

Total time

2 hours 30 mins

This recipe makes a ton of ham, so invite some friends over and prepare for leftovers. If you have a smaller ham, adjust the cooking time to a total of 10-15 minutes per pound, with the final 30 minutes at a higher heat.

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 24

Ingredients

1 bone-in smoked ham (about 10 pounds)
½ cup apricot preserves
¼ cup grainy dijon mustard
2 tablespoons apple cider vinegar

Preparation

Heat oven to 325*F. Use a small chef’s knife to cut a diamond pattern over the surface of the ham (cut should be about ⅓ inch deep and spaced about an inch apart). Place the ham in a roasting pan and cover with foil. Bake 2 hours.
In a small saucepan, combine the apricot preserves, mustard, and vinegar. Bring to a simmer over medium heat, allowing the preserves to loosen up an form thin glaze.
Raise oven temperature to 400*F. Unwrap ham and discard foil. Brush all over with glaze. Return to oven and bake 30 minutes or until skin is crisped and golden brown.
Remove ham from oven and let sit at least 10 minutes before carving.

Nutrition Information

Calories: 335 Fat: 18 Carbohydrates: 9.5 Fiber: 0 Protein: 33.7

Be sure to check out what everyone else made this week and join us for our weekly #SundaySupper Twitter chat from 7-8pm Eastern!

Low & Slow Breads & Starters:

Asiago Meatballs from Daily Dish Recipes
Slow Cooker Bread: Easy Dinner Rolls from Growing Up Gabel

Low & Slow Mains:

Appetizing & Wonderful (A & W) Ribs from Foxes Love Lemons
Apricot-Mustard Baked Ham from Healthy.Delicious.
Braniya {Lamb and Eggplant Tajine} from MarocMama
Brisket from Sustainable Dad
Brisket with Ale BBQ Sauce from Kudos Kitchen By Renee
Carnitas from That Skinny Chick Can Bake
Dairyfree Chicken and Mushroom Ragout from The Not So Cheesy Kitchen
Dry Rubbed Smoked Back Ribs from Noshing With The Nolands
French Dip Sandwiches from Hezzi-D’s Books and Cooks
Fried Beef Ribs from The Urban Mrs
Italian Beef from Curious Cuisiniere
Italian Sunday Gravy from The Girl In The Little Red Kitchen
Jambalaya from Gourmet Drizzles
Minestrone Soup from Peanut Butter and Peppers
Osso Bucco from Webicurean
Pork and Sauerkraut Sandwiches from Cindy’s Recipes and Writings
Salsa Chicken from Momma’s Meals
Sauerbraten from Magnolia Days
Slow Cooker Chana Masala from Small Wallet, Big Appetite
Slow-Cooker Mole from girlichef
Slow Cooked Pork Sausage and Onions from Family Foodie
Sweet Pork from Table for Seven

Low & Slow Sides:

Caramelized Garlic in the Crock-Pot from Shockingly Delicious
Rice, Bean and Vegetable Casserole from Happy Baking Days
Slow Roasted Balsamic Tomatoes from The Wimpy Vegetarian

Low & Slow Desserts:

8-hour Cheesecake with Roasted Grapes (gluten free) from Vintage Kitchen
Gluten Free Slow Cooker Glazed Cinnamon Coffee Cake from Blueberries and Blessings
Slow-Cooked Gooey Pina Colada Cake from Juanita’s Cocina
Slow Cooker Pineapple Coconut Rice Pudding from Sue’s Nutrition Buzz

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

3 Fun Ways to Use Leftover Cereal

Lauren Keating — Fri, 17 May 2013 11:00:15 +0000

A few weeks ago, my friends at FiberOne asked me to come up with a few “mix in” ideas for their “30 mixes in 30 hours” event (Check it out on the FiberOne facebook page starting Monday.)

I don’t know about you, but I almost always have at least one box of cereal that’s about to go stale so this event struck me as a brilliant idea. The three ideas that I came up with – spicy Thai party mix, Mexican hot chocolate bowls, and low-fat cannoli parfaits – are great ways to give new life to a box of cereal that you’ve gotten tired of. In fact, they might even inspire you to buy a new box just for making mixes – they’re that good!

Spicy Thai Party MIx

Save Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

This Spicy Thai Party Mix was our favorite of the three mixes – Shawn actually declared it “the best thing ever!” If you don’t have coconut oil, replace with it butter (or a butter spread) and add 2 Tablespoons shredded coconut in with the pineapple.

Author: Lauren Keating

Serves: 8

Ingredients

2 tablespoons coconut oil
1 tablespoon low sodium soy sauce
1 tablespoonSriracha sauce
2 cups Fiber One Honey Squares
⅓ cup cashews
⅓ cup dried pineapple, cut into bite-size pieces

Preparation

Heat oven to 250F.
In medium baking pan, melt coconut butter in oven (if coconut butter is in a solid state). Mix in soy sauce and sriracha. Add cereal and cashews; turn to coat well. Bake 45 minutes, stirring every 15 minutes.
Remove from oven; stir in pineapple.

Nutrition Information

Calories: 106 Fat: 7.5 Carbohydrates: 11.5 Fiber: 3.5 Protein: 1.4

“Mexican Hot Chocolate” Cereal Bowls

Save Print

Prep time

5 mins

Cook time

60 mins

Total time

1 hour 5 mins

Warm spices and mini marshmallows give Chocolate Fiber One a Mexican flair. You’ll never look at your normal bowl of breakfast cereal the same way again! Drying the marshmallows prevents them from expanding too much when you add milk. You can also buy dehydrated “cereal marshmallows” online.

Author: Lauren Keating

Serves: 4

Ingredients

4 tablespoons mini marshmallows
3 cups Fiber One Chocolate Squares
1 teaspoon cinnamon
1 dash cayenne pepper
2 cups skim milk

Preparation

Heat oven to 200F. When oven has heated, turn it off and let cool 10 minutes. On a baking sheet, spread marshmallows in a single layer. Place into cooled oven; leave the door slightly ajar. Let marshmallows dry for 1 hour.
In a plastic bag, combine cereal, cinnamon, and nutmeg. Shake well to coat the cereal with the spices. Add marshmallows.
Serve cereal in a bowl with milk.

Nutrition Information

Calories: 146 Fat: 1 Carbohydrates: 37 Fiber: 9.5 Protein: 5

Low Fat Cannoli Parfait

Save Print

Prep time

15 mins

Total time

15 mins

Layer Chocolate Fiber One with low fat cannoli cream and fresh fruit for a decadent dessert!

Author: Lauren Keating

Serves: 2

Ingredients

½ cup fat free or reduced fat ricotta cheese
1 tablespoon confectioner’s sugar
⅛ teaspoon vanilla extract
¼ cup Fiber One Chocolate Squares
¼ cup chopped strawberries or cherries
1 tablespoon pistachio nut meats

Preparation

In a small bowl, combine cheese, sugar and vanilla; blend until smooth.
Divide between two serving dishes. Layer with cereal, berries and nuts.

Nutrition Information

Calories: 64 Fat: 2 Carbohydrates: 12 Fiber: 2.5 Protein: 1.5

This post was done in partnership with FiberOne. I was compensated for developing the three mix-in recipes, but all opinions are my own.

{Perfect Pairings} Hazelnut Mocha Granola

Lauren Keating — Thu, 16 May 2013 15:00:34 +0000

Remember when I posted the perfect pairing of Liberte yogurt with pistachio and white chocolate biscotti a few weeks ago? They asked me to do a second pairing, and I decided to take a more traditional approach with this hazelnut mocha granola. I know I just posted a c arrot cake granola recipe like 5 seconds ago. What can I say? I’ve been on a granola kick lately! I just can’t get enough of the crunch!

This granola is very different from the one I posted a few weeks ago though. That one was healthy and full of vegetables and quinoa; this hazelnut mocha granola is pure indulgence. It’s rich and chocolatey, with an espresso kick and loads of nuts. If the other recipe was a granola version of cake, this recipe is a candy version of granola.

It also uses a completely different technique, with olive oil instead of butter (for a more neutral base that allows the mocha flavor to shine though) and an egg white that helps it break into big, super crunchy chunks. Layer it with Liberte Mediterranee coconut yogurt and frozen cherries for a breakfast that tastes like dessert! The granola itself is really rich and not exactly light in calories, but paired with yogurt I find that about a quarter to a half serving is more than satisfying.

(Also, I’m kind of obsessed with this coconut yogurt. The vanilla was good, but the coconut is pure decadence. It’s crazy rich and basically tastes like pure cream, with tons of coconut-y goodness. It’s a little hard to find, but the next time I see it, I’ll definitely stock up.)

Hazelnut Mocha Granola

Save Print

Prep time

5 mins

Cook time

55 mins

Total time

1 hour

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 10

Ingredients

½ cup extra virgin olive oil
½ cup loosely packed light brown sugar
1 egg white
1 tablespoon espresso powder
1 tablespoon cocoa powder
1 teaspoon almond extract
1 teaspoon salt
2 cups old-fashioned rolled oats
1 cup chopped hazelnuts

Preparation

Heat oven to 325*F.
In a large bowl, combine first 7 ingredients to form a smooth paste. Stir in the oats and hazelnuts. Press into a thin layer on a baking sheet; bake 40 minutes, stirring halfway through, until toasted.
Remove from oven and let cool completely. Break into large pieces into smaller clumps.

Nutrition Information

Calories: 250 Fat: 16 Carbohydrates: 24 Fiber: 1 Protein: 4.5

This post was created in partnership with Liberte Yogurt; I was compensated for my time creating the perfect pairing recipe for hazelnut mocha granola. All opinions are my own.

Lemon Risotto with Seared Scallops #SundaySupper

Lauren Keating — Sun, 12 May 2013 11:00:39 +0000

Has is really been over a year since I’ve posted a proper risotto recipe? I’ve clearly been slacking when it comes to my signature dish. (That farro “risotto” a few weeks ago was delicious, but it doesn’t count – it doesn’t even use rice!)

This week, we’re celebrating Mother’s Day at Sunday Supper. I thought about making Chicken Cordon Bleu, the first meal I really remember cooking for my mom, but I didn’t really feel like eating that. So I made a summer-y risotto topped with seared scallops and lemon salt instead. It doesn’t have any significance – I don’t think I’ve ever even seen my mom eat risotto – but it’s a decadent dish that’s the perfect way to pamper someone.

Serve it up with a wedge of Lavender Dark Chocolate Tart and she’ll feel like a queen.

Lemon Risotto with Seared Scallops #SundaySupper

Save Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 4

Ingredients

4 cups chicken stock or water
¼ cup finely chopped white onion
1 tablespoon olive oil
1 clove garlic, minced
½ cup Arborio rice, or other medium-grain risotto rice
¼ cup white wine
2 lemons, zested and juiced
2 cups loosely packed baby spinach
2 ounces Parmesan, grated
1 tablespoon olive oil
1 tablespoon butter
1 pound large sea scallops, pat dry
coarse sea salt
cracked black pepper

Preparation

In a small saucepan set over medium-high heat, bring the stock to a simmer. Reduce heat to low to keep warm.
Add 1 tablespoon olive oil to a 3-quart pot over medium heat. Add the chopped onion and garlic; cook until soft – about 5 minutes. Add the rice and half the lemon zest; stir so that each grain of rice is coated with oil and appears glossy. Cook the rice for 3-4 minutes, or until it is mostly translucent. Stir in the wine, scraping up any bits that have hardened in the bottom of the pan.
Add 1 cup of the warm stock. Stir constantly until all the stock has absorbed into the rice. Continue this process, adding the stock ¼ cup at a time, until the rice is creamy and soft – the whole process will take about 20 minutes. Stir in the spinach, parmesan, and lemon juice, until the spinach is wilted.
Heat the oil and butter in a small skillet over medium-high heat. When the butter is melted, add the scallops. Cook 2 to minutes on each side, or until golden brown and cooked through.
Stir together ¼ teaspoon of the remaining lemon zest with ¼ teaspoon sea salt.
Serve the scallops on top of the risotto. Sprinkle with lemon salt and season to taste with black pepper.

Nutrition Information

Calories: 398 Fat: 12 Carbohydrates: 30.8 Fiber: 1.9 Protein: 39.5

This week, #SundaySupper is celebrating Mother’s Day! Be sure to check out what the other participants brought to the table. There are loads of great recipes for any time of day!

Mother’s Day Brunch:

Blueberry Coffee Cake from Peanut Butter and Peppers
Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
Crepes from Hezzi-D’s Books and Cooks
Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
Lemon Glazed Raspberry Scones from Juanita’s Cocina
Quiche Lorraine from Supper for a Steal
Seafood Quiche from The Girl in the Little Red Kitchen
Strawberry Rhubarb Compote from Noshing with the Nolands
Sweet French Breakfast Crepes from Curious Cuisiniere
Vidalia Onion Quiche from Comfy Cuisine

Mother’s Day Entrees:

Cod with Stewed Tomatoes from Cindy’s Recipes and Writings
Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
Lemon Risotto from Healthy. Delicious.
Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
Pork dumpling (Shumai) from The Urban Mrs.

Mother’s Day Sides:

Spaetzle from Magnolia Days

Mother’s Day Desserts and Drinks:

Caramel Apple Cinnamon Rolls from Gotta Get Baked
Chocolate Kahlua Cream Pie from Ruffles & Truffles
Espresso Brownies from What Smells So Good?
Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
Fresh Fig and Walnut Pie from Vintage Kitchen
Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream fromNeighborfood
Lavender Shortbread Cookies from girlichef
Lemon Meringue Pie from Pies and Plots
Lemon Petit Fours from Home Cooking Memories
Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
Milky Way Brownies from That Skinny Chick Can Bake
Mini Coconut Pies from La Cocina de Leslie
Mini Strawberry and Cheese Pies from Basic N Delicious
Mom’s Apple Crisp from Cravings of a Lunatic
Mom’s Texas Sheetcake from Daily Dish Recipes
Raspberry and Hazlenut Friands from Happy Baking Days
Semolina Balls (Suji Laddoo) from Soni’s Food
Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet

Join the #SundaySupper conversation on Twitter on Sunday, May 12th to celebrate Mother’s day! Our weekly chat starts at 7:00 pm EST, but we’ll also be tweeting throughout the day and sharing recipes that celebrate mom.

Lavender Dark Chocolate Tart

Lauren Keating — Thu, 09 May 2013 11:00:21 +0000

This time of year, it seems like there’s an occasion for a fancy party every time you turn around. Graduations. Mother’s Day. Bridal showers. Baby showers. Wednesday night. Ok, maybe not Wednesday night… although with a cup of tea and a slice of this decadent tart, it might seem like a special occasion. Of course, it’s perfect for all of those other situations too.

The crust, made from pulverized shortbread cookies, is light but intensely buttery. The dark chocolate ganache filling is rich, rich, rich and velvety smooth. It’s sweetened with just a smidge of honey and infused with a touch of lavender – not so much that it tastes like perfume, just enough to give it a subtle hint of springtime flavor – and it literally melts in your mouth (and on the counter if you leave it out and your house it too warm.) Top it all off with some fresh raspberries and grab some friends to share it with. A little bit of this goes a long way, so there’s plenty to go around.

I recently signed on as a Blogger Ambassador for Walkers Shortbread, and I’m really excited about this partnership. I’ll be honest – when they first approached me, I said no. But as I talked to them more, I could tell that they were really passionate about their product. And their passion totally rubbed off on me. I’ve always known that Walkers is delicious, but I didn’t know that the company is still run by the same family that founded it in 1898, that it’s made with butter from free-range, grass fed cows, or that the company is committed to baking without GMO ingredients, artificial flavors/colors, or preservatives. In fact, their original shortbread only has four ingredients (butter, four, sugar, and salt) – the cookies I make in my kitchen are more complicated than that! It’s no wonder that they taste so good! (Yup, I totally drank the kool-aid. BTW, they aren’t paying me to say this, although they did send me some cookies.)

Walkers also gave me a code for 20% off full-price items: HDSpring. It’s good on their website, WalkersUS.com, until May 24. There are all sorts of fun things on there, so be sure to poke around! (Also, try the stem ginger shortbread. OMG!)

Lavender Dark Chocolate Tart

Save Print

Prep time

40 mins

Cook time

20 mins

Total time

1 hour

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 16

Ingredients

10 package Walkers vanilla shortbread cookies (from 5.3 ounce package)
½ cup whole white wheat flour
2 Tablespoons coconut oil or butter, softened
½ pint heavy cream
2 Tablespoons honey
2 Tablespoons dried culinary lavender
12 ounces dark chocolate chips
½ pint raspberries

Preparation

Heat oven to 350*F.
Pulverize the cookies into a fine powder, either in a food processor or by sealing them in a heavy plastic bags and rolling over them with a heavy rolling pin. Add the cookie crumbs, flour, and oil/butter to a mixing bowl; mix well. Press into a 9-inch tart pan. Bake 20-25 minutes, or until golden brown.
Add the cream, honey, and lavender to a saucepan set over medium heat. Bring to a simmer; reduce heat to low and let the cream steep for 15 minutes.
Pour the chocolate chips into a mixing bowl. Set a mesh strainer over the bowl; pour the infused cream through the strainer. Discard the lavender; stir the chocolate and cream until the chocolate is completely melted and smooth. Pour into the baked tart crust. Refrigerate 30 minutes, or until chocolate is set. Remove from pan and top with raspberries.
Serve chilled or at room temperature.

Nutrition Information

Calories: 235 Fat: 15.5 Carbohydrates: 24.9 Fiber: 1.0 Protein: 2.7

This post was written as part of the Walkers Blogger Buzz Ambassador program. I did not receive monetary compensation, but I did receive cookies to help inspire my recipe.

Smokey Chipotle, Lentil, and Cauliflower Burgers

Lauren Keating — Tue, 07 May 2013 11:00:39 +0000

I’ve been really lazy about cooking lately. I just haven’t felt like putting together a weekly plan or going grocery shopping… and without a plan, any chance of me cooking goes right out the window. We were both getting kind of cranky about it, so a few weeks ago I promised Shawn that I would actually cook the next day. Of course, I had no inspiration. So I did what any 20-something (err… 30-something) would do – I turned to Pinterest. It’s such a great resource for keeping things organized! I had pinned these gorgeous lentil cauliflower burgers to my “to make” board at some point, and the second I saw them on there I knew what we were having for dinner.

I was originally drawn in by the stunning photo (seriously, go look at it) but I was also really intrigued by the recipe, which is basically just cauliflower, lentils, and spices: all things that I almost always have on hand. They’re also really neutrally flavored, so they go with almost any toppings. I loaded mine up with chipotle barbecue sauce, roast poblano pepper, and avocado. (And some Monterey Jack which they honestly didn’t need.)

Like most homemade veggie burgers these take a little bit of effort to make. The recipe is pretty straightforward though, and if you multitask by cooking the lentils while you roast the cauliflower, you can have dinner on the table in a little over a half hour.

4.0 from 1 reviews

Smokey Chipotle, Lentil, and Cauliflower Burgers

Save Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

This burger, veggie burger loaded with jack cheese, roast poblanos, avocado, and chipotle barbecue sauce is inspired by Vegan Richa’s Red Lentil Cauliflower Burger with Chipotle Habanero Mayo. Onion rings make a great accompaniment. Alexia‘s are my favorite and, as luck would have it, they cook at the same temperature – just arrange them around the burgers on the baking sheet! If you feel extra-fancy, you can stick a ring on the roll along with your burger, too!

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 4

Ingredients

2 cups cauliflower florets (defrosted if frozen)
2 poblano peppers, halved, seeds removed
½ cup dried red lentils
2 cups water
⅓ teaspoon salt
½ teaspoon garlic powder
1 teaspoon chipotle chili powder
1 tablespoon onion powder
½ teaspoon cumin
½ teaspoons chipotle chili powder
½ teaspoon garlic powder
½ teaspoon salt
2 tablespoons flour
2 ounces reduced fat Monterey Jack, shredded
4 soft rolls, split
½ avocado, sliced
4 Tablespoon chipotle barbecue sauce

Preparation

Heat oven to 400*F. Add the cauliflower to a food processor and process for 30 seconds, or until it is finely chopped and has the texture of rice. Place the poblanos on the edge of a baking sheet; spread the cauliflower in a thin layer on the rest of the sheet. Bake 15 minutes or until cauliflower is crisp. Place the poblano in a sealed plastic bag to allow it to steam.
Meanwhile, rinse the lentils and pick through them to remove any small rocks or other debris. Add to a pot, along with water, salt, garlic powder, and chili powder. Cook over medium heat for 20 minutes, or until the lentils are soft and the water has absorbed.
Add cooked lentils, roasted cauliflower, remaining spices, and flour to a bowl. Mash gently. Mix well. Adjust the seasoning to taste. Form into 4 patties. Bake for 15 minutes, or until golden brown and slightly crispy. Top with cheese and bake another 5 minutes.
Place piece of poblano on the bottom part of each bun. Top with a burger, avocado slices, and barbecue sauce.

Nutrition Information

Calories: 350 Fat: 8.5 Carbohydrates: 54.2 Fiber: 9.8 Protein: 16.7

Grilled Corn with Lime-Cayenne Butter for #SundaySupper

Lauren Keating — Sun, 05 May 2013 11:00:14 +0000

Happy Cinco de Mayo! This is one of my favorite holidays, for no reason other than it give me an excuse to eat Mexican food and drink margaritas. What’s not to love?

By this point, you probably already have your menu planned out. But if you don’t, or if you’re looking to add something extra, you should definitely give this grilled corn with lime-cayenne butter a try. Grilled corn on the cob is one of my absolute favorite summertime treats. It’s so easy (you can grilled it right in the husk!) and the grill gives it a subtle smokey-charred flavor that I love. I usually just eat it plain, but for a special treat this lime-cayenne butter is awesome. It had just the right amount of heat to make the corn seem even sweeter.

On a side note, I’m going to try switching up my posting schedule. I’ve been posting new recipes on Monday, Wednesday, and Friday for a long time, but I’ve been thinking about trying out a Sunday, Tuesday, Thursday schedule for a while. I think it will work better with my schedule. As an added bonus, it lets me participate in Sunday Supper – a weekly blogging event focused on sitting down at the table for a meal at least once a week. Each week has a different theme – this week’s is Cinco de Mayo. Be sure the check out the bottom of this post to see what al of the other participants made!

Grilled Corn with Lime-Cayenne Butter

Save Print

Cook time

10 mins

Total time

10 mins

Keeping a thin layer of husk on the corn prevents it from burning over the high heat of the grill. If you’re using corn that has the husk removed, wrap each cob in a piece of tin foil before putting it on the grill.

Author: Lauren Keating (Healthy-Delicious.com

Serves: 4

Ingredients

4 ears corn on the cob
1 tablespoon unsalted butter, softened
½ lime, zested and juiced
⅛ tsp cayenne pepper
1 generous pinch sea salt

Preparation

Heat grill to high. Remove all but 1 or 2 layers of corn husks (you’ll be able to feel and possibly even see the kernels – that’s ok!) Place the corn on the grill; cover and cook 10 minutes or until husks are charred. Remove from heat and let cool.
While the corn is cooking, combine the butter, lime juice and zest, cayenne pepper, and salt. Mix well to combine.
When corn is cool enough to handle, peel back the remaining husks and remove the silk (it should come off very easily). If desired, place corn back in the grill for 1-2 minutes to give it some color. Serve with lime-cayenne butter.

Nutrition Information

Calories: 84 Fat: 3.5 Carbohydrates: 14 Fiber: 2 Protein: 2

***

Be sure to check out all of the other Mexican-food goodness that the rest of the #SundaySupper gang made! You can also join us on Twitter tonight starting at 7pm EST for a chat all about Cinco de Mayo and our favorite Mexican food.

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Chipotle Roasted Chickpeas from Home Cooking Memories
Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
Elote (Mexican Grilled Corn) from Magnolia Days
Esquites or Mexican Corn Salad from Kimchi Mom
Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
Guacamole Rice from Foxes Love Lemons
Healthy Mexican Ceviche from Mama’s Blissful Bites
Loaded Cheesy Nachos from Gotta Get Baked
Lobster Guacamole from I Run For Wine
Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

Barbacoa Beef from The Urban Mrs.
Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
Chicken Fajita Feta-ccine from Chocolate Moosey
Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
Chicken Mole Potato Skins from Noshing with the Nolands
Corona Beer-Battered Fish Tacos from Pescetarian Journal
Duck Carnitas from The Girl in the Little Red Kitchen
Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
Fish Tacos with Lime Salsa from Curious Cuisiniere
Japanese Mexican Tacos from Ninja Baking
Lightened Up Taco Salad from Kudos Kitchen
Mexican Pizza with Chipotle Orange Sauce from Family Foodie
Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
Pork Carnitas from From the Bookshelf
Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
Roasted Poblano and Corn Lasagna from Juanita’s Cocina
Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
Slow Cooked Carne Asadas from Peanut Butter and Peppers
Soft Shell Tacos from That Skinny Chick Can Bake
Spicy Shredded Beef Chimichangas from Supper for a Steal
Spicy Steak Fajitas from Cravings of a Lunatic
Stuffed Poblano Peppers from Country Girl in the Village
Tequila Lime Chicken from No One Likes Crumbley Cookies
Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
Tofu Tacos from Hip Foodie Mom
Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

Dairy-free Flan from The Not So Cheesy Kitchen
Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
Fried Ice Cream for a Crowd from Growing Up Gabel
Luxuriously Healthy Chocolate Frosting from What Smells So Good?
Mexican Brownies from Cindy’s Recipes and Writings
Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

Fresh & Fruity Sangria from Webicurean
Fruity Aguas Frescas from The Foodie Patootie
Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
Margarona from The Messy Baker
Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Carrot Cake Granola

Lauren Keating — Thu, 02 May 2013 11:00:18 +0000

I’ve been craving carrot cake for weeks, but summer’s coming up quickly and I really don’t need to be eating cake right now. I decided to make carrot cake granola instead! It’s loaded with all of the goodies that you’d find in your favorite carrot cake: coconut, walnuts, raisins, and warm spices. I even got all trendy and threw in some quinoa, which adds a nutty flavor and slightly chewy texture. This is one of my new favorite treats – I keep disappearing into the kitchen to sneak a hand full. It’s also great sprinkled over yogurt – I recommend coconut or lemon!

Because the carrots and quinoa add so much moisture to this granola, it takes longer to make than my other granola recipes – about an hour total. You’ll start it at high heat to toast the oats and walnuts, then reduce the heat to dehydrate the carrots. The result is a great combination of crunchy, chewy, and soft textures. It’s also my contribution to this month’s leftover club, where food bloggers ship their leftovers to faraway friends. A bag of this carrot cake granola is headed off to Dani from Dining with Dani. I hope he likes it as much as I do! Be sure to check out the bottom of this post to see what everyone else made this month!

4.3 from 3 reviews

Carrot Cake Granola

Save Print

Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

This is a very lightly sweetened granola. If you prefer a sweeter granola with more clumps, double the honey.

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 20

Ingredients

2 cups rolled oats
1 cup shredded carrot (about 2)
¾ cup cooked quinoa
½ cup walnuts
¼ cup shredded coconut
2 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
dash salt
3 tablespoons honey
3 tablespoons coconut oil (at room temperature)
1 teaspoon vanilla
¼ cup raisins

Preparation

Heat oven to 350F. Line a baking sheet with a silicon mat or parchment.
Mix fist 10 ingredients (through salt). In a separate bowl, mix together honey, coconut oil, and vanilla. Pour wet ingredients into dry ingredients; mix thoroughly. Spread in a thin layer on the baking sheet.
Bake 15 minutes; stir. Reduce heat to 225F and bake 45 minutes, or until ingredients are dry and toasted. Remove from oven and let cool. Stir in raisins.
Store in an airtight container.

Nutrition Information

Calories: 115 Fat: 5 Carbohydrates: 15.5 Fiber: 2 Protein: 3

Check out what everyone else made this month! (I was the lucky recipient of the Pancakes and Bacon Cookies… Um, Yum!!!)

Savory Simple - Quinoa Energy Bars

Meadows Cooks - Intensely Chocolate Sables with Raspberry Cream

The Girl In The Little Red Kitchen - Cashew Butter and Blackerry Jam Thumbprint Cookies

Dining with Dani - Pancakes and Bacon Cookies

Juanita’s Cocina - Butterscotch Browned Butter Blondies

Damn Delicious - Salted Caramel Pretzel Blondies

Eats Well With Others - Salted Caramel Shortbread

Farmgirl Gourmet - Sea Salted Toffee Chocolate Chip Cookies

Frugal Foodie Mama - Cookie Butter Pecan Bars

Let’s Give Peas a Chance - Chocolate Stout Brownies

Budget Gourmet Mom - Crisp Oatmeal Cookie Sandwiches

A Zesty Bite - Dulce de Leche Sugar Cookies

Sugar Dish Me - Strawberry Lemonade Loaf

Roxana’s Home Baking - Chocolate chip bars

Little Kitchie - Salted Oatmeal Chocolate Chip Cookies

Pineapple and Coconut - Pineapple Whoopie Pies with Coconut Cream Filling

O’Boy! Organic - Rhubarb Cake

MarocMama - Caramel Vanilla Bean Krispie Treats

Omeletta - Brown Sugar Meringues

Eat Bake Drink Cook - Everything Cookies

Healthy. Delicious. - Carrot Cake Granola

Souffle Bombay - Sweet & Spicy Pecans

The Spiced Life - Garam Masala Caramel Corn

Kelly Bakes - Raspberry Cream Marshmallows

Bakeaholic Mama - Chocolate Cookie Dough Macarons

Whey Beyond the Naked Truth - Chia Seed Protein Bites

Don’t you wish you could enjoy some of these leftovers with us? You can! Visit The Leftovers Club for more details!

Chicken and Pepper Pasta {+ Marzetti Giveaway!}

Lauren Keating — Mon, 29 Apr 2013 11:00:11 +0000

Spring is finally here! It was so gorgeous this weekend that I wanted to spend every second possible outside. From the looks of my blog analytics, we’re all on the same page… there weren’t very many people looking at recipes this week and I definitely don’t blame them. I have the perfect recipe for you though – it takes practically no time or effort at all. If you have a burner on your grill, you can even make the whole thing outside (and it will be done in even less time, since those grill burners are so hot that they bring water to a boil in the bat of an eye!)

The ingredients in this pasta are really simple, but they work together to give it a ton of fresh, bold flavor. To make it, you’ll need thinly sliced chicken breast, linguine, red and yellow bell peppers (I bought pre sliced peppers, which were half the price of whole ones), fresh oregano, and feta. Marzetti Simply Dressed Champaign Vinaigrette pulls everything together – you’ll use it as a marinade for the chicken and to dress the final dish. (You could also use Simply Dressed & Light Cesear Dressing).

This pasta is delicious warm, but it’s also fabulous served as a chilled pasta salad. I can’t wait to eat the leftovers!

4.8 from 11 reviews

Grilled Chicken and Pepper Pasta

Save Print

Prep time

30 mins

Cook time

10 mins

Total time

40 mins

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 6

Ingredients

¾ cup Marzetti Simply Dressed Champagne Vinaigrette
1 pound chicken cutlets
1 box high-fiber linguini
1 red bell pepper, chopped
1 yellow bell pepper, chopped
10 kalamata olives, quartered
¼ cup crumbled feta
4 springs fresh oregano
1 pinch crushed red pepper flakes

Preparation

Pour ½ cup champagne vinaigrette into a shallow dish. Add the chicken and turn to coat. Cover and marinate for 30 minutes. Grill over high heat until done, 4-5 minutes on each side (discard extra marinade). Cut into strips.
Meanwhile, boil pasta according to the directions on the package. Place peppers in the bottom of a colander; drain the cooked pasta over the peppers. Let sit 2 minutes, then return to the pot. Stir in chicken olives, feta, and oregano. Stir in ¼ cup vinaigrette. Season with crushed red pepper flakes.
Serve with more feta and oregano, as desired.

Nutrition Information

Calories: 420 Fat: 10 Carbohydrates: 52.5 Fiber: 7 Protein: 31.5

***

This is the last recipe in the series that I’ve been doing with Marzetti Simply Dressed this spring and, once again, I have a terrific giveaway (worth $175) to give one of you! It includes:

5 coupons for free Marzetti Simply Dressed dressings
a $75 Visa Giftcard
Williams Sonoma salad spinner
Crate & Barrel over-the-sink board with colander
Trio vegetable peeler
Nine assorted Marzetti vegetable pods, for storing leftover vegetable halves (I use these all the time and love them!)

Enter using the Rafflecopter widget below (it might take a second to load.) For an alternate entry, send an email with the subject “Marztti Simply Dressed Giveaway” to giveaway@healthy-delicious.com.

a Rafflecopter giveaway

This post was brought to you in partnership with Marzetti Simply Dressed; I was compensated for creating the recipe for chicken and pepper pasta. All opinions are my own.