Herbed Ricotta Tart

This very delicious-looking Cooking Light recipe, with an enticing photo to accompany it, has been sitting in my “to make” pile for a year now. Yes, I have a pile of magazine pages waiting to be organized in my personal recipe book, one of the many projects on my to-do list. Last Sunday seemed like the perfect day to try this treat; I needed something flavorful, easy and substantial. Since the recipe called for refrigerated pizza dough, I figured I could handle it. After (maybe) a little too much wine at our friends’ wedding the night before, I wasn’t up for anything too challenging; it was in Sonoma, can you blame me!?!

A short 45 minutes after I started mixing together fresh herbs and creamy cheese, I pulled my new, gorgeous quiche dish (thanks to my darling sisters!) from the oven and was quite impressed by the fact that it looked exactly like the magazine photo. Mark and I enjoyed a piece with a light side salad while I challenged him to find another wife that whipped up gourmet lunches for two on a Sunday afternoon (okay, other than my mom and sisters). Truth be told, this was a simple, no-fuss recipe that required little more than a trip to the market for fresh herbs. But no one needs to know that ;)

Herbed Ricotta Tart

1 (11-ounce) can refrigerated pizza crust dough

Cooking spray
2 cups thinly sliced green onions
1 1/3 cups part-skim ricotta cheese
1/2 cup thinly sliced fresh chives
2 tablespoons minced fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 tablespoons finely grated fresh Parmigiano-Reggiano cheese

1. Preheat oven to 375°.
2. Unroll dough, and press into bottom and sides of a quiche dish or 9-inch round removable-bottom tart pan coated with cooking spray.
3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced fresh chives, minced fresh dill, salt, freshly ground black pepper, eggs, and egg white. Pour onion mixture into prepared crust; sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.

Each piece is about 250 calories

While reheating a piece of quiche for lunch at the office, I spotted some fancy hot sauce and added a few dashes once it was ready. The extra kick was great, and of course the added bonus is that spice makes you feel a bit fuller. I definitely got a few envious glances from those pulling out their PB&Js and canned soup. Of course the two extra pieces went in the freezer, saved for Mom & Dad Swanson to try on their trip out next week!

Chile-Cheese Corn Muffins

Muffins are a great side because you can easily freeze the leftovers and use them later without much planning ahead, since they defrost in less than a minute in the microwave. Whenever I choose recipes, the ease of use for leftovers, number of ingredients needed and amount of labor required all factor into the equation. This recipe includes ingredients that you likely have on hand, and they're all pretty cheap too! Since we were grilling steaks the other night, I wanted a quick recipe that had just a couple of steps. I've made these Rachael Ray muffins a few times, and they are out of this world! They were perfect with steak and zucchini mash!

Chile-Cheese Corn Muffins


2 1/3 cups flour (Sometimes I use 1 cup whole wheat flour and 1 1/3 cups white flour)
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3/4 cup corn (canned or frozen- but make sure to thaw)
One 4-ounce can diced mild green chiles, drained
1/2 cup plus 1 tablespoon grated parmesan cheese
1 cup milk (I use 1%)
1/2 cup mayonnaise (I use light)

1. Preheat the oven to 425°. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Stir in the corn, chiles and 1/2 cup parmesan. Stir in the milk and mayonnaise. Spoon the mixture into a nonstick, 12-cup muffin pan.
2. Bake for 15 minutes, then sprinkle with the remaining 1 tablespoon cheese. Bake until golden-brown, about 10 minutes more.

If you want to get really fancy, you could grill corn, instead of using canned or frozen, for a different flavor. Alter the amount of cayenne to make these more or less spicy; they've got a good kick to them with 1/2 teaspoon. You can't go wrong with these muffins- they're also a perfect side for chili or enchiladas! While I can't take credit for this photo, I can assure you that they really do turn out to look like this!

Chipotle Shrimp Salad

When I’m feeling like a light, healthy dinner, big salads are my go-to plan. This week, I was particularly in the mood for shrimp, and really went all out by picking up some fresh, local (and very expensive) shrimp at our neighborhood market. I figured the meal had to be pretty phenomenal to relieve my guilt for dropping $20 on 10 shrimp- yup, I REALLY wanted shrimp, and okay, I didn’t look at the price very closely… Mark gave this one a whopping 10 out of 10 on the KellyInTheKitch scale- a first time perfecto! The homemade marinade and salad dressing were well worth the time spent slicing and dicing!

Chipotle Shrimp Salad

10 large shrimp

Marinade

4 teaspoons olive oil

Zest of 1 lime

1 tablespoon fresh lime juice                                               

1 teaspoon sauce from can of chipotles en adobo sauce (I never use a whole can, and keep leftovers in the freezer)

2 cloves garlic, minced

1/4 teaspoon salt

Dressing

3 tablespoons red wine vinegar

2 tablespoons olive oil

2 tablespoons finely chopped fresh cilantro

Zest of 1 lime

1 clove garlic, minced

Salad

4 cups chopped lettuce

2 tomatoes, chopped

4 scallions, sliced thin

4 tablespoons olives, sliced

4 tablespoons corn

1/2 avocado, chopped

4 tablespoons Monterey Jack cheese, shredded

1. Peel and devein the shrimp, keeping them on ice while working.
2. Combine and whisk all marinade ingredients in a large Ziploc bag. Add shrimp and toss to coat. Let the shrimp marinade for at least 20 minutes.
3. While the shrimp is marinating, whisk together all dressing ingredients. Set aside and refrigerate.
4. Prepare the salad by chopping the lettuce, and adding all salad ingredients evenly between the two salads.
5. Prepare the shrimp on the grill or on a grill pan in the oven (I threw mine on my heavy Le Cruset grill pan in the oven). If using a grill, grill for about 2-3 minutes on each side; if grilling in the oven, broil in a heavy pan for about 4 minutes on each side. I poured the marinade over the shrimp before broiling for extra flavor. For either method, the shrimp should be just opaque in the middle when done.
6. Add the grilled shrimp to the salads, and evenly pour salad dressing on top.

Recipe serves two.

Normally, I have a few suggestions for ways that the recipe could be altered or improved, but this one was pretty perfect! The dressing was fabulous and would be great on a taco salad or Mexican chicken salad. Served with my favorite corn muffins (check back for the recipe!), this was a satisfying and healthy meal!

My Favorite Mojitos

Saturday was a great day. The weather was beautiful, we had no plans, and I had the whole day to think about what to make for dinner! Mark and I decided on pizza, not the most creative night, so I wanted to make a fun cocktail to go along with our meal. After searching through dozens of recipes and feeling frustrated because I didn’t have any of the 18 million different drink mixers or garnishes on hand, I headed to the market and figured I’d just grab some cranberry juice to mix with vodka and some berries. Browsing around the store, I came across Lemon Italian Sparkling Soda, which sounded like a delicious way to make mojitos. I picked up fresh mint and a bunch of limes and rushed home with excitement to create my masterpiece! The soda was amazing in the drink and Mark and I quickly polished off the bottle! Good thing I only bought one!

My Favorite Mojitos

12 mint leaves

1 shot rum (I used Captain Morgan Spiced Rum)

Juice of half of a lime

1/4 teaspoon sugar (optional)

1/2 cup crushed ice

1/2 cup Lemon Italian Sparkling Soda

1. Place mint, rum, lime juice, sugar and ice in a glass and muddle.
2. Top with soda and stir.
3. Enjoy- the more you make, the better they get!

If you’re like me and don’t keep many cocktail mixers on hand, this is an awesome choice! The soda is sweet enough so that you really don’t have to use sugar. This is an easy solution to a cocktail craving- simple, refreshing and inexpensive!

Green Bean and Everything Salad

Summer is here, says the fresh market with the beautiful selection of vegetables! This weekend while I was doing my shopping, I was trying to come up with a substantial, healthy side that could also serve as leftovers for lunch. A co-worker was telling me about a green bean salad with par-boiled potatoes and light vinaigrette that sounded great, so I came up with my own version. Since I usually only make one side dish for dinner, I wanted it to be filling enough to serve with grilled chicken. After checking out a few traditional recipes, I came up with this delicious mix that was an excellent lunch the next day.

Green Bean and Everything Salad

2 c fingerling potatoes

3 tbsp. EVOO (divided)

2 cloves garlic, minced

1 tsp. oregano

Salt and pepper

3 c green beans (I used Roma beans)

1 tbsp. white wine vinegar           

1 tbsp .lemon juice

1 tsp. honey

Dash of cinnamon

2 tbsp. fresh parsley, chopped

2 tbsp. crumbled feta

3 pieces crumbled bacon

3 scallions, chopped

1.  Halve the potatoes, and chop more if needed, so they are bite size or slightly larger.

2.  In a large bowl, toss the potatoes with 2 tbsp. EVOO, garlic, oregano, salt and pepper. Bake at 400 degrees for 20 minutes, tossing once hallway through.

3.  Meanwhile, boil about 1 inch of water. Add the beans and cook for 6-8 minutes. Immediately rinse under cold water to stop the beans from cooking. Cut the beans into 1-2 inch pieces.

4.  In the large bowl used to toss the potatoes, whisk together the remaining 1 tbsp. EVOO, vinegar, lemon juice, honey and cinnamon. (You could also add a tbsp. of Dijon mustard).

5.  Add the parsley, feta, bacon and scallions to the dressing and toss. Add the beans and potatoes, and toss again lightly.

This recipe makes three to four servings. You could easily adjust the type of cheese and herbs used, based on what you have in stock. The salad is great when served warm, and can easily be microwaved the next day for leftovers. The low-calorie beans, complimented by just a few high-flavor ingredients such as feta cheese and bacon, and mixed with crispy potatoes make a very satisfying dish. Take advantage of the in-season vegetables and give this a whirl!

Sloppy Tonys

Sloppy Tonys

Recently, I’ve been terrible about planning dinner ahead of time, so I was trying to find a recipe the other night that would require only a few ingredients to be picked up at the market. I had a package of ground turkey in the freezer, and that was about it. Rachel Ray’s email newsletter conveniently included the idea for this hit.

When I told Mark that I was making Sloppy Joes, but with turkey, he just responded, “Oh mannnn, Sloppy Tonys….”. The name stuck in my head, along with his whiney tone that comes out anytime I substitute turkey for beef, he’s really got it rough :) To make my meal (and day!) even better, I came home to a new All-Clad pan from the Plakas girls- it cooked the turkey perfectly! This super-fast recipe will definitely go in my book as a favorite!

Sloppy Tonys

• 1 tbsp olive oil
• 1 package (about 1.25 lbs.) ground turkey
• 1 tbsp poultry seasoning
• Salt and pepper
• 1 red bell pepper, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup tomato sauce
• 1/4 cup syrup (I had light syrup in my fridge, and it worked just fine)
• 3 tbsp soy sauce
• 2 tbsp cider vinegar
• 2 tbsp brown sugar
• 1 rounded tablespoon dijon mustard (I didn’t have dijon, but it was still tasty!)
• 8 soft burger rolls, split
• Shredded cheddar or pepper jack cheese, chopped scallions and chopped pickles, for topping

1. In a large skillet, heat the olive oil, one turn of the pan, over medium-high heat. Add the turkey and season with the poultry seasoning, salt and pepper. Cook until browned, then stir in the bell pepper, onion and garlic and cook until the vegetables are tender, 5 to 6 minutes. Drain the liquid from the pan.
2. In a bowl, stir together the tomato sauce, syrup, soy sauce, vinegar, brown sugar and mustard. Pour the sauce over the meat and simmer over medium-low heat for a few minutes to combine the flavors. Serve the sloppy turkey on the rolls with the toppings.

Of course you could substitute ground beef in this recipe, but I really found that this flavor worked well on turkey. I’ll be the first to admit that turkey can be a bit bland, but these sandwiches were absolutely delicious. I couldn’t wait for leftovers the next night!

Lemon and Rosemary Crock Pot Chicken

Lemon and Rosemary Crock Pot Chicken

On Sunday morning, I had no desire to go to the grocery store, and since I hadn’t been in over a week, my dinner options were looking pretty limited. Sound familiar? Not to fear, Lemon and Rosemary Crock Pot Chicken is here! Yes, this recipe is that good and that easy that I was practically singing about it! Plus, who knew you could put frozen chicken in the crock pot? This is a great last minute meal that is complimented well by a rice dish with a sweet ingredient such as dried cranberries, as well as water chestnuts.

2 boneless, skinless chicken breasts (can be frozen)

2 cups chicken broth

Juice of 1 lemon

1 tbsp. apple cider vinegar

1 tbsp. butter

2 tsp. dried oregano

1 tsp. dried sage

1/2 tsp. ground thyme

1-2 cloves garlic, chopped

A few springs of fresh rosemary

Salt and pepper

1. Combine all ingredients in crock pot.
2. Cook 6-7 hours on low.

The leftover chicken was great the next day, so double the recipe if you need lunch the following day or are cooking for more. Play with the herbs if you have anything fresh in your refrigerator, or try adding carrots and parsnips, or any other root vegetables, for a heartier dish. Enjoy! 

Mac with Butternut Squash and Jack Cheese

Comfort food, AKA heavy food that is inevitably unhealthy but irresistibly delicious, covered our dining room table yesterday. I couldn’t pass up the second best excuse (besides Thanksgiving) to sit in front of the TV and have a continual flow of cheesy, hot and delicious dishes, but I did make a concerted effort to consume responsibly! My sister, Katie, told me that she tried Bethenny Frankel’s macaroni and cheese recipe and really loved it, so I figured it would be a perfect super bowl side dish. It was definitely a hit and the “secret ingredient” wasn’t detected by the boys, SCORE! Too bad the Steelers didn’t do enough of that… Try this recipe when you’re looking for a healthier alternative to a traditionally non figure-friendly dish and you won’t be disappointed!

12 ounces whole-wheat pasta shells (shells hold the cheese better than elbows)

1 cup milk (1% if you have it)

1 cup freshly shredded Parmesan

1 cup reduced fat sharp cheddar cheese, shredded

1 cup frozen butternut squash, thawed

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon pepper

1/2 teaspoon Worcestershire sauce

1/2 teaspoon chili powder or a few dashes of Tabasco sauce

1 teaspoon adobo sauce

2 tablespoons bread crumbs

2 tablespoons reduced fat Monterey jack cheese, shredded

2 scallions, thinly sliced

1.   Preheat the oven to 350 degrees. Boil pasta shells in salted water until slightly firm, according to package directions.

2.   In another saucepan, combine the milk, Parmesan, cheddar and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, pepper, Worcestershire sauce, chili powder or Tabasco and adobo sauce.

3.   Drain the pasta but don’t rinse it. Add it to the cheese sauce and toss to coat the pasta. Taste and add more hot sauce, chili powder, adobo sauce, salt or pepper, according to your taste.

4.   Spray a shallow baking pan with cooking spray and put the pasta-cheese mixture in it. Sprinkle with breadcrumbs, Monterey jack cheese and scallions. Bake for 15 to 20 minutes, or until heated through.

The key ingredient to take away from this preparation style is the butternut squash. It adds to the creaminess without adding as much fat and calories as cheese, and you won’t even detect the substitute! However, there are many options to add your own twist to this recipe. For meat lovers, try adding crumbled bacon or sausage. To pump up the veggies, add sautéed broccoli or mushrooms. 

If you have a really picky eater, pick up some shaped noodles or a box of Kraft Macaroni and Cheese, and use this recipe for the sauce (instead of the packet of cheese mixture). You won’t even know the difference!

Chicken Sausage, Bean and Veggie Stew

Who doesn't love a good stew? They're usually quick, easy, healthy and require just a short list of ingredients. This recipe is one of those light entrees that doesn't make you feel bad when you splurge and make french fries for the side dish (my plan for tonight's leftovers!). Other than chopping the vegetables and sausage, this stew is effortless and mainly involves simply opening cans. I recommend trying it for an uncomplicated weeknight meal- especially for you snowed in Chicagoans who are probably freezing and in need of a steamy supper!

Chicken Sausage, Bean and Veggie Stew

6 oz. fully cooked chicken sausage, diced

2 zucchini, diced

1 cup mushrooms, diced

1 small onion, chopped

1 15 oz. can red kidney beans, rinsed and drained

1 14 oz. can diced tomatoes (with basil and garlic)

1 8 oz. can tomato sauce

1/2 cup water

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. cayenne pepper

1 spring fresh rosemary

2 cups baby spinach

1. Spray a large nonstick pot with cooking spray over medium-high heat. Add the sausage, zucchini, mushrooms and onion. Cook, stirring frequently until the vegetables soften, about 8 minutes.

2. Stir in the beans, tomatoes, tomato sauce, water, oregano, basil, cayenne pepper and rosemary. Bring to a boil; reduce heat and simmer about 5 minutes. Remove the pot from heat and stir in the spinach until it wilts, about 1 minute.

A quarter of this recipe, which is a pretty big serving, is about 250 calories. If you want to make more of a one-pot-meal, add cooked rice, cous cous or orzo just before serving. Substitute the kidney beans with garbanzo beans or black eyed peas if you have them on hand, and change up the seasonings if you have any fresh herbs. Mini meatballs could also replace the chicken sausage, if you have some in your freezer. Leftover stew always tastes just as good, if not better, the next day. This is a very freezer-friendly meal!

Pistachio Pesto Pasta with Shrimp

Pistachio Pesto Pasta with Shrimp

Pasta isn't one of my favorite things to cook, and much to Mark's dismay, I don't make it often. For me, there are so many other dishes that give you the ability to play up flavor and be creative. I found the idea for this recipe while flipping through my Rachael Ray magazine and thought that it sounded interesting and would be worth testing out, especially since wonderful seafood is so accessible here in San Francisco. Additionally, most of the ingredients are things you likely have on hand, except for shrimp and possibly pistachios (which make a great snack by themselves). 

I was blown away by the amazing flavor of this pesto sauce. I have never heard of using pistachios to make pesto, but the nutty flavor that it produced was out of this world! Make this for a family dinner or when you're having a couple of friends over. It's fairly easy, different, and makes an excellent presentation!

Pistachio Pesto Pasta with Shrimp

3 pieces jarred roasted bell pepper, coarsely chopped

3 cloves garlic, unpeeled

2 cups chopped flat-leaf parsley

1 teaspoon red pepper flakes

A couple of handfuls parmigiano-reggiano cheese

1/4 cup pistachio nuts, toasted

About 1/3 cup EVOO (extra-virgin olive oil), plus more for drizzling

Juice of 2 lemons

Salt and pepper

1 pound spaghetti or linguine pasta (I always use whole wheat pasta)

1 pound peeled and deveined shrimp (I bought the small shrimp so that they mixed into the pasta well)

Splash white wine or white vermouth

2 tablespoons butter

1. In a small skillet, saute the red bell pepper and garlic cloves over medium-high heat for 8 to 10 minutes. Pop the garlic cloves from their skins. Using a food processor, pulse the pepper, garlic, parsley, red pepper flakes, cheese and pistachios with about 1/3 cup EVOO and half of the lemon juice; season with salt and pepper to taste. Place in a pasta bowl.

2. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Add a small ladleful of the pasta cooking water to the pesto, then drain the pasta and toss with the pesto for 2 minutes to coat.

3. While the pasta is working, in a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the shrimp, season with salt and pepper and cook until almost fully pink, about 3 minutes. Add the remaining lemon juice and the wine (or vermouth). Swirl in the butter to melt. Serve the pasta in shallow bowls and top with the shrimp.

Substituting chicken for shrimp in this recipe would also be delicious. I would saute the chicken in some olive oil and a splash of white wine with a little bit of salt, pepper and a spice or two that you have on hand, such as cumin and dried parsley. You could also make just the pasta if you're looking for a meatless meal. If you doubled the batch of pesto, freezing the extra sauce would be perfect for a night when you want to throw together a quick but tasty dinner.

Healthy Chocolate Chip Cookies

It is so great to get back into cooking, and in a nice, big kitchen! Mark and I are finally settled into our new place in San Francisco, and I thought it only appropriate to post this recipe for Healthy Chocolate Chip Cookies (California style!). The recipe is from Bethenny Frankel’s Skinnygirl Dish cookbook. I’ve tried a few of her recipes, but this was my first baking experiment. They turned out to be pretty delicious, and I will definitely be making them again.

Because there is a Whole-Foods-type grocery store nearby, I was able to easily buy non-dairy butter and oat flour (the only ingredients you might not have in your pantry), but you could definitely use regular butter and flour. These chocolatey bursts of goodness are excellent heated up for a few seconds in the microwave with some whipped cream on top- a perfect, guilt-free indulgence!

8 tbsp Non-dairy butter, softened

1 1/2 cups Raw sugar

1 small Banana- mashed

2 tsp Vanilla extract

2 cups Oat flour

2/3 cup Cocoa powder

3/4 tsp Baking soda

1/4 tsp Salt

2 cups chocolate chips

1. Preheat oven to 350 degrees. In a large bowl, beat the butter, sugar, banana and vanilla extract with a hand mixer until light and fluffy.

2. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Stir flour mixture into the butter mixture until well blended. Stir in the chocolate chips. Drop by 24 rounded tablespoonfuls onto ungreased baking sheets.

3. Bake for 8 min. Cool slightly on the baking sheets before transferring to wire racks to cool completely.

Instead of making the entire batch, I ended up just baking eight cookies, and freezing the rest of the dough. That way, I’ll have pre-made dough ready to drop onto a cookie sheet for a quick chocolate fix!  

Triple Layer Trifle with Toffee

This trifle is undeniably one of the best desserts that I have ever had. The combination of the chocolate cream, wafers and toffee was a huge hit this past Thanksgiving with my fiance's family. Not only did it taste wonderful, but it is quite pretty and would be perfect for any holiday party. There is no doubt that I will make this trifle again. It's most definitely an impressive dish to prepare and can be done ahead of time. I admit, one night, we even had some before we went out to a big Italian dinner because it was so irresistible!

Triple Layer Trifle with Toffee

  

4 ounces bittersweet chocolate, chopped

4 cups heavy cream (do not use reduced fat)

2 teaspoons pure vanilla extract

1 cup pure pumpkin puree

1 - 7.5-ounce jar marshmallow cream (such as Marshmallow Fluff)

6 - 1.4-ounce chocolate-covered toffee bars, chopped

1 1/2 - 9-ounce boxes chocolate wafer cookies (such as Nabisco Famous)

1)     In a small saucepan, melt the chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Cool.

2)     While the chocolate is cooling, using an electric mixer with a whisk attachment, whip 2 cups cream with 1 teaspoon vanilla until stiff but not dry.

3)     In a large bowl, whisk together the pumpkin and marshmallow cream. Fold in the whipped cream in 2 parts; refrigerate. Add the remaining 1 1/2 cups heavy cream to the mixer bowl and whip until thickened. With the machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry.

4)     Spread one-third of the chocolate cream in a 4-quart clear glass trifle bowl and top with one-fourth of the toffee. Stand 8 cookies on their edges around the perimeter of the bowl. Then, place a single layer of the cookies, one-third pumpkin cream, single layer of cookies, one-third chocolate cream, one-fourth toffee, single layer of cookies, one-third pumpkin cream, one-fourth toffee, single layer of cookies, one-third pumpkin cream and one-third chocolate cream. Sprinkle the top with the remaining toffee. Refrigerate until ready to serve.

If you wanted to make this more Christmasy, you could leave the pumpkin out and double the marshmallow, add a teaspoon or two of peppermint extract, and possibly some red food coloring to really make it look fancy! The Nabisco wafers are perfect because they break up the creams and add the perfect chocolate fix. The toffee crunch adds a final level of flavor and texture. You just can't go wrong with this recipe!

Tasty Turkey Burgers

Sadly, with the upcoming move I've had little to no time for creative endeavors in my kitchen. This past weekend, Mark and I went home to knock a few wedding planning items off of our agenda. As usual, we returned to Chicago with two grocery bags full of goodies. My mom sent me back with a homemade turkey burger that was so delicious, I couldn't resist sharing her secret!

 

These freeze extremely well and would be a great make-ahead meal. Since the recipe serves eight, just take the uncooked patties that you want to save for later and individually wrap them in foil or wax paper, place into a Ziploc bag, and freeze. Remove the patties from the freezer the night before you plan to eat them, and you'll have a dinner ready in 15 minutes! The best part is, these have great nutritional stats (about 260 calories per patty), so you can indulge in a small portion of oven-baked fries for a guilt-free dinner!

 

Tasty Turkey Burgers

2 carrots, cut into 1-inch lengths3 stalks celery, cut into 1/4 in cubes
1 onion, coarsely chopped
1 clove garlic
1 lb. ground turkey
1 large egg
1 cup bread crumbs
1/2 cup kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
3-6 tbsp Red Hot Wing Sauce (such as Buffalo Style)
1 tbsp Creole seasoning
8 hamburger buns (toasted in the oven)
8 slices Monterey Jack or cheddar cheese (optional) 

Pizza Pocket

Many of you know that Mark and I will be moving to San Francisco shortly, so I'm trying to get rid of the food in our apartment and not buy much. This can make coming up with a creative dinner idea a little tricky, but tonight's creation was delicious! Chicagoans will understand my love for Pockets, a salad, pocket and calzone fast food-type restaurant. I usually order the greek salad, which is out-of-this-world good. The salads come with bread (or a pocket, if you will). Call me crazy, call me cheap, but after reading Bethenny Frankel's books, I know to save leftovers and try to use them! So tonight I had a leftover pocket of bread. Not much to work with, however I did pick up a couple of portobello mushroom caps yesterday figuring I could do something with them.

As the train rolled along the tracks, my creative wheels started turning (and my stomach started growling...) on my way home from the office. I started thinking that I could quickly marinate a mushroom, then add cheese, turkey pepperoni and some marinara sauce and pile into my pocket- voila! It took me about 25 minutes from start to finish to put this together, and I was quite satisfied with the result. If Mark reads this, he'll be very mad and jealous that he missed out on Pizza Pockets, so I guess this is a test to see if he's reading my blog :)

Pizza Pocket

1 portobello mushroom cap
1 tsp olive oil
2 tsp balsamic vinegar
Garlic salt and pepper
1 pocket/sub bun/hamburger bun (whatever type of bread you have will work)
8-10 turkey pepperonis
1/4 cup marinara or pizza sauce
1 slice provolone cheese

1. Preheat broiler.
2. Whisk together the olive oil, balsamic vinegar, garlic salt and pepper. Pour over mushroom and let marinate 10 minutes.
3. Place mushroom under broiler for 5 minutes. Turn over and broil for another 5 minutes.
4. Top the bottom of the bun with the mushroom, stem side up. Pour marinara/pizza sauce into mushroom. Add pepperoni, cheese and top with the other side of the bun.
5. Broil for 5 minutes and enjoy!

Tip- I really don't have much in my fridge now, so this is pretty basic. You could easily dress this up by adding sauteed onions and bell peppers, different types of cheese or even sausage. Sometimes we forget how great simple recipes can be if we use our imagination (and free sides that come with takeout...). Stay tuned, I might have some fancy-schmancy peanut butter and jelly recipe up next!

T-Lish Coffee

Flavored coffee is so delicious, but sometimes I just want to MAKE flavored coffee rather than going out to BUY it (you can tell it's getting cold in Chicago!). My sister, Kristen, was telling me about how she adds spices such as cinnamon and nutmeg, as well as orange zest, to her coffee grinds. Since Halloween was this past weekend, I was inspired to make some type of pumpkin-flavored coffee. I had this great pumpkin tea from World Market, and came up with an ingenious idea- coffee flavored with a tea bag. This seemed like a simple way to give my coffee a little flava boost!

T-Lish Coffee
1 tea bag (I would try vanilla or pumpkin, or some other type of sweet tea)
5 tbsp coffee grounds
4 cups water

1. Add tea bag and coffee grinds to coffee maker. Add water (as you normally would) to coffee maker.
2. Brew
3. Enjoy- it doesn't get much simpler!

I'm definitely a sweet coffee lover, so adjust depending on your preferences. If you like a more bitter coffee, add more coffee grinds, and skip the sugar. This is a simple way to jazz up your java. It's simply TEAAAA-licious!!

Caramel Apple Cupcakes

I've mentioned before that I just love dessert for breakfast. While my intention was not to create a super sweet treat to kick start my morning, these cupcakes put a little extra twinkle in my toes as a whistled on my way to work (okay maybe I'm being a little over the top, but it was gloomy this morning and these made it a little better...)! I found this recipe last week and decided to make these for my manager's birthday. Beth and a couple others from my office really enjoyed them. Apple is such a great baking ingredient- it provides lots of flavor and always produces a nice, moist baked good. I was a little skeptical of this recipe because there aren't many ingredients, but there was no lacking in the taste department! Next time, I will add some pumpkin pie spice (I was so mad I didn't think of that before!), but these are definitely good without any changes!

Caramel Apple Cupcakes

• 1 1/4 cups flour
• 2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 eggs, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup canola oil (the recipe called for vegetable oil, but I always replace with canola)
• 2 tsp. pure vanilla extract
• 2 rome apples (about 1 pound), peeled and grated/shredded
• 1 1/2 cups chewy caramel candies
• 1 tablespoon milk (the recipe called for heavy cream, but I didn't have any, milk worked just fine!) 

1. Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners, or spray with PAM.
2. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
3. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; grate/shred in the apples and mix. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
4. In a small, microwavable bowl, combine the caramels and milk. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Tip- The easiest way to frost anything if you don't have a pastry bag is to scoop all of the frosting, once mixed, into a ziploc bag. Cut a small piece off of one of the corners, and you have your own home-made pastry bag, so easy! 

Banana Bread Oatmeal

My love for oatmeal runs deep. I eat it in the summer, winter, for dinner, dessert... My sister, Katie, gave me the idea for this concoction and I think I got the amounts right this morning. Getting in the habit of taking a few extra minutes to make something substantial and satisfying for breakfast has numerous benefits, such as fending off morning hunger, which can leave you susceptible to troll for treats and raid the vending machine at work. This oatmeal takes about 4 minutes to make, and it was so good that I ate it in about 4 seconds. I figured the bowl was around 270 calories, not bad! It's very satisfying, who doesn't like chocolate for breakfast? The fiber and protein provided by the oatmeal and milk are filling, and banana is brain food, so this is a perfect morning meal!

 

Banana Bread Oatmeal

• 1/3 cup quick-cooking oats
• 2/3 cup Silk Vanilla Light Soy Milk
• 1/2 banana, mashed
• 1 tbsp chocolate chips
• 1/2 tsp vanilla
• 1/4 tsp splenda
• 2-3 dashes of cinnamon

1. Combine the oatmeal and milk in a bowl. Heat for 1 minute 30 seconds - 2 minutes.
2. Add banana through splenda and mix.
3. Sprinkle with cinnamon.

You can definitely play with this recipe depending on how sweet you like your oatmeal, how hungry you are, etc. I like my oatmeal sweet, but not super sweet, so I added just a little bit of Splenda (which I try not to use but just can't help it!). Silk's Vanilla Light Soy Milk is like candy in your mouth and is what I drink, but you could use any kind. Adjust the amounts of oatmeal/milk and banana depending on your hunger level.

Fall Veggie Soup with Croutons

After over-indulging just a bit on Ann Sather's cinnamon rolls and Mia Francesca's pumpkin ravioli this past weekend, I needed a simple, healthy Sunday night dinner to compensate. I've had this Rachel Ray recipe for Zucchini Stoup with Herb Breadcrumbs for awhile and finally decided to give it a whirl. My version is slightly different, adjusted to include some turkey sausage for meat-lovers and my secret weapon- homemade croutons. This is really a quick recipe, and makes for great lunches throughout the week. I really enjoyed the flavor, especially with the croutons and parmesan cheese on top. This wasn't Mark's favorite, "too many vegetables." Oh well, more for me! I actually just had some…

Fall Veggie Soup with Croutons

• 5 tbsp olive oil, divided
• ¾ pound shiitake mushrooms, sliced
• 3 small - medium zucchini, cubed
• 2 large carrots, sliced
• 4 shallots, chopped
• 2 cloves garlic, chopped
• 1 tsp sage
• Salt and pepper
• 1 pint grape tomatoes
• 1 32-ounce container vegetable stock
• 1 tsp hot sauce
• 8 Jennie-O turkey breakfast sausage links
• ¼ cup chopped tarragon leaves
• ¼ cup chopped flat-leaf parsley
• 3 slices sour dough, cubed
• 1 tsp oregano
• 1 tsp garlic salt
• 2 tbsp parmesan cheese
• Grated parmesan cheese, for topping

1. In a large pot, heat 3 tbsp olive oil over medium heat. Add mushrooms and cook until browned, about 5 minutes. Stir in the zucchini, carrots, shallots, garlic and sage. Season with salt and pepper.
2. Add the tomatoes and cover the pot. Cook 5-7 minutes, or until tomatoes burst. With the back of a wooden spoon, squash the tomatoes even more.
3. Stir in vegetable stock and hot sauce. Bring to a boil, and cook until slightly reduced, about 2 minutes.
4. Meanwhile, heat 1 tbsp olive oil in a small pan over medium heat. Squeeze and crumble the sausage out the its casing, and brown.
5. Add the cooked sausage to the soup. Stir in the tarragon and parsley.
6. Finally, heat the remaining tbsp of olive oil in a large nonstick pan over medium-low heat. Add the sour dough and toss. Sprinkle with oregano and garlic salt. Toss every couple minutes, for about 10 minutes. Sprinkle with 2 tbsp parmesan cheese.
7. Ladle the soup into bowls, and top with croutons and extra parmesan cheese.

When your pants are feeling a little tight, this might be a good fix. Adding just a small amount of sausage, croutons and cheese makes it quite flavorful, and the volume with definitely make you feel full. Sage wasn't included in the original recipe, but I threw it in there- wow did it smell good! Make this for your vegetable-loving loved ones for a quick, healthy and comforting meal!

Apple Butter Spice Muffins

Making muffins on Sunday is my new thing. It’s great to have pre-made breakfast for the week, and if no one else is sharing, freeze the remaining for the following week. These muffins from Eating Well caught my eye because apple butter and molasses were in the ingredient list. I knew that using these flavorful elements would result in a satisfying morning treat. Additionally, there’s no butter in these muffins, but they are so moist because of these sensible solutions. Diced apple also adds to the perfect consistency of these baked goods.

I’ve never used wheat bran before, but have wanted to try it for quite some time. To my surprise, I stayed full for a couple of hours with just a muffin and some yogurt, unlike after eating a store-bought muffin that spikes your blood-sugar level and makes you hungry an hour later. Wheat-bran adds an element of nutrition, without adding practically any calories. From now on, I will ALWAYS add it to my muffins! Take advantage of apple season and try something new for breakfast!

Apple Butter Spice Muffins

1/2 cup craisins or raisins

3/4 cup whole-wheat flour

3/4 cup all-purpose flour

2 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

3/4 cup unprocessed wheat bran, or oat bran

1 large egg, lightly beaten

1/2 cup low-fat milk

1/2 cup spiced apple butter

1/2 cup packed light brown sugar

1/4 cup canola oil

3 tbsp molasses

1 cup finely diced peeled apple

1. Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
2. Place craisins or raisins in a small bowl and cover with hot water. Set aside.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
4. Whisk egg, milk, apple butter, brown sugar, oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the craisins or raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the cups.
5. Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Tips- There are three ingredients in this list that most people don’t have on hand: wheat bran, apple butter and molasses. All three of these components can be easily used again, so don’t be afraid to go out on a limb to try the muffins! Wheat bran can be added to most baked goods, just do a little research to see how much to include (or just add a few tablespoons). It’s an easy way to make your baked goods keep you full and focused a little longer!

Apple butter is very versatile and can be used on toast or mixed into oatmeal. Add it to cottage cheese, or eat it out of the jar….

Who doesn’t love ginger snaps? Christmas is coming up and molasses will keep for while, so you’re safe to buy a jar and use it much later. Make a batch of cookies that uses molasses, or, you might love the muffins so much that it could be gone next month!