I am back and ready to cook!

I can hardly believe it has been four months since my last post. Let me add that I have not cooked or baked anything in those four months. Most people wouldn't mind eating out that often but it totally saddened me to be away  from my kitchen so long. However my leave of absence was actually for a very good reason--my kitchen was remodeled. It was completely gutted out and rebuilt with new sheet rock, lighting, counters and my favorite part, more cabinets! I have a smile from ear to ear now when I walk into my kitchen--it is beautiful! I thank my hubby everyday for the beautiful work he did--it is just gorgeous. So I am back in full stride with a line-up of recipes ready to cook (and bake) and report back on.


Here are some pic's of my beautiful new kitchen!

Mushroom Sausage Pockets

I invited my family over for a brunch and wanted to make something different. My family likes its traditions when it comes to food. Don't get me wrong, I love our Latin food but wanted to make something different for my brunch. So I found this recipe and fell in love with it. I love phyllo dough and these little pockets are wrapped in it. How can you go wrong with sausage and mushroom wrapped in crisp phyllo? I made the sausage mixture the night before so that on Sunday for our brunch, all I had to do was assemble the pockets and bake. These came out great and I can't wait to make them again. You could even customize the filling with ground chicken or beef if you don't like sausage. Enjoy!

Mushroom Sausage Pockets

Recipe by RachRayMag.com

Makes 12 pockets (I used the entire package of phyllo sheets)

Ingredients:

2 Tablespoons extra-virgin olive oil

1 large onion, finely chopped

1 1/2 pound hot Italian sausages (about 3) casings removed

1 pound white mushrooms

Sliced 1/2 cup chopped flat-leaf parsley

2 cups ricotta cheese

Salt and pepper

1 box of phyllo dough, thawed

8 tablespoons butter, melted

Directons:

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring, until softened, about 8 minutes; push the onions to the side and add the sausages. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the mushrooms and remaining 1 tablespoon olive oil; cook until softened, about 5 minutes. Stir in the parsley, remove from the heat and let cool for 10 minutes. Stir in the ricotta. Season with salt and pepper. (If you are making the mushroom and sausage mixture the night before, let it cool and then place it in a large tupperware container and refrigerate. Take it out of refrigerator an hour before you assemble the pockets. Proceed to next step.)

Preheat the oven to 375°. Lay 1 phyllo sheet on a work surface and cover the remaining sheets with a damp kitchen towel. Brush the sheet with butter, then set another sheet on top. With a sharp knife, trim the phyllo to make a square. Brush with butter, place a quarter of the filling in the center and spread into a 4-inch square. Fold the flaps of phyllo over the filling to form a pocket; brush with butter; repeat with the remaining ingredients to make 3 more pockets.

Brush a baking sheet with butter and place the pockets on top. Bake until golden, 25 to 30 minutes.

Mushrooms and sausage mixture before adding ricotta. 

Pockets are ready to be assembled and baked.

Chocolate Truffle Dessert

We were invited to our friends house for dinner and were asked to bring dessert. Of course I was more than happy to bring one but what? So I just bought this new magazine called simple & delicious -- I am a total magazine junkie -- and saw this beautiful chocolate cake. I must make this for the dinner. It may not be the smartest thing to make a new recipe for a party without testing it but why not test it with friends? So I went to the store and bought everything I needed or so I thought. But when I got home, I realized I forgot the brownie mix! But I am a baker darn it, I can make a brownie from scratch so I did. I used my favorite brownie recipe which I posted already -- click here. This recipe was a little time consuming but so worth the effort. It looks gorgeous and tasted delicious! Enjoy!

My gorgeous Chocolate Truffle Dessert

Chocolate Truffle Dessert

Recipe courtesy of simple & delicious magazine

Serves 16

Ingredients:

1 box fudge brownie mix (8-inch square pan size) (I used my homemade brownie recipe)

3 cups (18 ounces) semisweet chocolate chips

2 cups heavy whipping cream, divided

6 tablespoons butter, cubed

1 tablespoon instant coffee granules

3 tablespoons vanilla extract

14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces

Directions: Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Place chocolate chips in a food processor; cover and process until finely chopped. In a small microwave-safe bowl, combine 1 cup cream, butter and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth. With food processor running, add cream mixture to chocolate chips in a slow, steady stream. Add vanilla; cover and process until smooth.

Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl.

Remove sides of springform pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides. In a small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer. Gently press cookies into sides of dessert.

Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting. 

Brownie mix is ready to go into oven.

Chocolate mixture prepped.

Chocolate mixture spread on top of brownie and ready to go into the fridge.

Chocolate Chip Cookies

Believe it or not although I love to bake desserts, I am more of a savory type of person. I love baking sweet treats for others though. Now the only exception is a good cookie--that I enjoy. I like thin crispy cookies around the edge but with a soft center. I have many cookie recipes and was never too happy with the result although everyone else always enjoyed them. I should have known that my baking idol, Martha Stewart, would have the best recipe. This chocolate chip recipe which I tore out of her recent magazine was a winner! The only modification I made was to use 1 1/2 cups of chocolate chips instead of 2 cups. This recipe is definitely a keeper--enjoy!

The best chocolate chip cookie!

Chocolate Chip Cookie

Recipe by Martha Stewart

Makes about 3 dozen cookies

Ingredients:

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips (I used 1 1/2 cups)

Directions: Preheat oven to 350º. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes (I baked mine for 12 minutes--all ovens vary though). Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

This is the batter with only 1 1/2 cups of chocolate chips.

Ready to go into a 350º oven.

Whole Wheat Pancake/Waffle Mix

I love waking up early on Saturday's to go tag sale hunting. Who doesn't love a good  bargain? Well, one day I found a real gem. There it was, under a table wrapped in a cardboard box--a stainless steel professional waffle maker. It was gorgeous and only $20! I asked the older couple the scoop on the waffle maker and they mentioned that their son--a professional chef--bought it for them but they just didn't find themselves using it. Like I always tell my husband "one person's rock is another person's diamond." He laughed at me when I brought it home but let me tell you, he always asks for my waffles now.  So I have tested many recipes and this one is the best so far with a couple of adjustments. I made a double batch a couple of weeks ago for a friend of mine but it came out a little thin but they said it tasted yummy and crepe like. With that being said, I would add more flour if you like a thicker pancake/waffle. Enjoy!

Whole Wheat Pancake/Waffle Mix

Makes about 5 large waffles or 10 pancakes

Ingredients:

3/4 cup whole wheat flour

3/4 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 cup lowfat (or regular) buttermilk

1 1/2 lowfat milk

3 tablespoons honey

Directions: Sift all dry ingredients into a large bowl. In a separate bowl combine all wet ingredients (except honey) and give it a light whisk to combine. Then whisk in honey into wet ingredients making sure that you mix any honey that may have settled to the bottom of the bowl. Pour liquid into dry ingredients and mix well however, make sure not to over mix.

My tag sale gem

Strawberry Cheesecake

For Father's Day I got a request from my Dad for a cheesecake. He always makes me laugh because he asks me "I want you to make me a good cheesecake." Of course it is going to be good--why wouldn't I give you something that tastes great? That's my Dad...

So I did some research on different recipes to see what common ingredients were used in each. I also read through the comments that other foodies posted about these recipes they made. After all that, I finally picked the cheesecake I wanted to try. It looked beautiful with a technique I have always wanted to try, the ingredients were easy and it had strawberries in it which my dad wanted. The only thing I would do differently next time I make this is not to make so much strawberry sauce--I would make a 1/3 of it. I only used the strawberry sauce on the top of the cheesecake and that was plenty. This recipe came out great though and it is definitely a keeper!

Strawberry Cheesecake
Serves 12 (I made 2 cheesecakes with this 1 recipe)
Recipe courtesy of AllRecipes.com

Ingredients:

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 ounce) packages frozen sweetened strawberries, thawed
1 Tablespoon cornstarch
2 Tablespoons white sugar -- my addition
3 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 Tablespoon water

Directions: Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch and 2 Tablespoons white sugar; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

Graham cracker crumb mixture pressed into bottom of one of my cheesecakes.

Strawberries, cornstarch and sugar after boiling.

Cream cheese mixture. Make sure all ingredients are at room temperature to avoid lumps.

Cheesecake mixture goes into prepared pan.

Decorated and ready to go into the oven.

Grilled Zucchini and Bean Salad

I love watching the Food Network channel on Saturday mornings. Being able to watch the chef prepare their meal makes it so much easier when you are finally ready to cook the dish. I recently watched the show Mexican Made Easy and discovered this delicious salad recipe. When I saw how easy and delicious this recipe was I immediately printed it out and tried it. It is not only simple and delicious, it is healthy! So I hope you enjoy this recipe because it is a keeper!

Grilled Zucchini and Bean Salad

Makes 4-6 servings

Recipe from Food Network chef Marcela Valladolid

Ingredients:

2 Tablespoons fresh lime juice, from about 1 lime

2 Tablespoons red wine vinegar

1/4 cup olive oil, plus more for brushing

Salt and freshly ground black pepper

1/2 cup finely chopped red onion

1/4 cup chopped fresh cilantro

2 serrano chiles, stemmed, seeded and finely chopped (I used half a jalapeno pepper)

2 cloves garlic, minced

1 (15-ounce) can white kidney beans, rinsed and drained (I used garbanzo beans)

1 (15-ounce) can red kidney beans, rinsed and drained (I used the small red kidney beans)

3 zucchini, cut lengthwise into 1/2-inch thick slices

Directions: Prepare a barbecue or grill pan to medium-high. In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened. Season with salt and pepper. Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated. Add the beans and stir to combine. Season with salt and pepper.

Brush the zucchinis on both sides with olive oil. Sprinkle with salt and pepper. Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side. Cut the zucchini crosswise into 1-inch pieces. Add the zucchini to the bowl with the dressing and beans. Toss to combine and serve.

Zucchinis ready to go on the grill.

Creamy Feta Shrimp Scampi

Although I consider myself a foodie, it saddens me to say that I don’t enjoy eating fish too much. Don’t get me wrong, I love fried clams, a good shrimp ceviche and sometimes salmon but that is really the extent of it. However my hubby really loves seafood and since I am the chef of the house, I try to accommodate every request. So I put all feelings aside and gave this creamy feta shrimp scampi recipe a try and let me tell you, it is a keeper! I was really impressed how yummy it was. I hope you enjoy it too!

Creamy Feta Shrimp Scampi

Serves 4

Recipe courtesy of Glamour magazine

Ingredients:

1 Tbsp unsalted butter

1 Tbsp extra virgin olive oil

3 garlic cloves

1/3 cup white wine

1/4 tsp kosher salt

pinch of red pepper flakes

1 lb large shrimp, peeled and prepared

2 oz crumbled feta cheese

1 Tbsp chopped parsley

1 Tbsp freshly squeezed lemon juice (I used 3 Tbsp)

Directions: Combine butter and oil in a large skillet over medium-high heat. When the butter is melted, add the garlic and cook, stirring until fragrant, about one minute. Add the wine, salt and pepper flakes. Simmer the mixture until it is reduced by half, about 2 minutes. Add the shrimp and cook until almost opaque, 2 minutes. Crumble in feta; add parsley and lemon juice. Simmer, stirring until the cheese melts and the shrimp is cooked through, about one minute. I served with whole wheat spaghetti which I topped with some of the sauce and parsley.

Butter, olive oil with garlic, white wine and red pepper flakes.

Shrimp goes in and 2-3 minutes you have...

yumminess.

Homemade Twix Bars

Although I love my new blog, it hasn't been so easy to keep up with it. It takes a lot of time and since I am not much of a writer, it has been a little tough. But I have to say I love making my new recipes and having them documented with pictures and notes--I never realized just how many new recipes I make. What's even crazier is that I have made so many more recipes than what is posted onto this blog but they weren't keepers. I only post the best of the best.

So as I browse some of my favorite sites like craftzine.com they regularly link to other sites or blogs. This is where I found a homemade Twix bar recipe. This sounded like a great challenge and loads of fun. This recipe did come out great but I would tweak a couple of things next time it like: make double of the shortbread recipe and half of the caramel sauce. Also I would make more of the chocolate to spread on top. Don't be discouraged by the ground rice either. All you have to do is put white rice into a food processor and then sift it. I hope you enjoy it!

Yummy "Twix" Bars

Homemade "Twix" Bars
Made about 25 bars
Recipe courtesy of PieceLoveCooking.com

Ingredients:

For the Shortbread:

1 Stick + 3 Tablespoons unsalted butter, Softened

¼ cup sugar

1 ¾ cup All purpose flour

¼ teaspoon Salt

2 Tablespoons ground rice, sifted (I used white rice)

Caramel:

2 cup sugar

¾ cup light corn syrup

½ cup water

1t Lemon Juice

1 cup heavy cream

1 cup sweetened, condensed milk

¼ teaspoon salt

Salt, for sprinkling over caramel layer (optional)

Chocolate Topping:

1 ½ cup bittersweet chocolate chips

4 Tablespoons butter

Directions: Preheat the oven to 350 and line a 9x13 baking dish with parchment paper and spray with Pam. To make the shortbread: in a mixing bowl, beat together the butter and sugar until creamy. Gradually add the flour, salt, and ground rice. To make the ground rice flour, blend any rice that you have in your kitchen until it is a fine powder. Sift this rice power, so that there are no large rice pieces. After the dough is incorporated, press it into the prepared pan. Bake for 12 minutes, then rotate and bake for another 10 minutes until the shortbread is lightly golden. Let this cool while you make the caramel layer. To make the caramel: Combine sugar, corn syrup, water, and lemon juice in a sauté pan and cook over medium-high heat until the mixture comes to a boil (do not whisk). Once this mixture begins to turn caramel brown, insert a candy thermometer and when the mixture reaches 300 degrees F, remove from heat and let it sit for 1 minute. Whisk in the heavy cream, then the condensed milk, then salt until smooth. Return the pan back to the heat, and cook until the caramel reaches 240 degrees F. Remove from heat and pour over the shortbread. Let it set at room temperature for 2 hours. For the chocolate topping: Heat the chocolate chips and butter in a bowl in the microwave in 30 second intervals until the chocolate is just melted, then whisk until incorporated. Spread this chocolate mixture over the caramel layer until an even, thick layer of chocolate covers the caramel. Cool in the refrigerator until you are ready to cut. Cut the Twix Bars into small rectangles. Wrap in wax paper and keep refrigerated.

The rice being sifted after going through the food processor.

Shortbread mixture ready to be pressed into pan.

Boiling caramel mixture.

Caramel pored over shortbread and ready to be refrigerated.

Glazed Salmon with Broccoli Rice

I am so proud of myself. I am trying so many different types of food even if I didn’t like it before, I am giving it a second chance. So when I saw this salmon recipe, I had to give it a shot. With brown sugar and soy sauce glaze, how can you go wrong? This recipe was delicious! The only modification I made to the original recipe was to double the amount of red onion that the recipe called for. I love onions and with this yummy sauce, it was a keeper. Enjoy!

Glazed Salmon with Broccoli Rice

Serves 4

Recipe courtesy of Real Simple magazine

Ingredients:

1/4 cup brown sugar

2 tablespoons low-sodium soy sauce

1 cup long-grain white rice

1 head broccoli, florets only, chopped (about 2 cups)

4 pieces skinless salmon fillet (1 1/4 pounds total)

1 large red onion, cut into 1/4 inch-thick wedges - I used 2 large red onions

1 tablespoon olive oil

kosher salt and black pepper

Directions: Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking. Serve the salmon and onion with the rice and the remaining glaze.

Salmon is prepped and ready to go into the oven with the onions.

Double Chocolate Brownies

It is pretty funny that if I ever made brownies, they were only from the box. Little did I know how easy they actually are to make from scratch. I love this recipe because it is super easy and double chocolate! What is great about them too is that they are not overly sweet and this recipe makes a great crumbly crust. This recipe is definitely a keeper. Enjoy!

Double Chocolate Brownies
Recipe from Family Circle
Makes 16 large brownies

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces (4 squares) unsweetened chocolate
2 cups sugar
4 large eggs
1 1/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped pecans (I left these out of the recipe)
1 bag (12 ounces) chocolate chips (2 cups)

Directions: Heat oven to 350°. Line 13x9 baking pan with nonstick foil, leaving overhang. In large glass bowl, heat butter and chocolate in microwave on HIGH for 2 minutes; stir until smooth. Let stand 5 minutes to cool slightly. Whisk in sugar, eggs, flour and vanilla. Stir in pecans and chocolate chips. Transfer batter to prepared pan. Bake at 350° for 35 minutes, until top is dry to the touch. Let cool completely in pan on wire rack. Lift brownie from pan with foil. Cut into squares and serve.

Brownies right before going into the oven.

Four Cheese Mac & Cheese

I have always wanted to try and make a mac and cheese but just never did. Well, when I came across this recipe my time had come. Yeah I know it probably isn't the most healthiest dish but if you only eat it once in a while it isn't too bad... The only piece of advice I would give when making this recipe is choosing your baking dish wisely. I had some family over so had this really pretty oval 9x13 pan I used. However, once the mac & cheese spread along the bottom of the 9x13 pan it was only about an inch deep. So once the mac & cheese was baked it was not as moist as I hoped. Next time I make this recipe I will use more of a 9x9 or so pan. Also, I will learn how to make a bread crumb type crust for the top of it. Overall this was a great recipe and definitely a keeper!

Four Cheese with Bacon

Recipe by Family Circle Magazine

Serves 12

Ingredients:

1 box (1 pound) cavatappi

6 slices bacon, diced

1 tablespoon unsalted butter

3 tablespoons all-purpose flour

2 cups 2% milk

1/2 teaspoon onion flakes

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 pound sharp cheddar cheese, shredded

1 cup shredded colby-Jack cheese (4 ounces)

1 cup shredded mozzarella cheese (4 ounces)

8 slices Kraft Deli Deluxe American cheese (6 ounces) (You can use any brand of deli cheese)

Directions: Heat oven to 350 degrees. Coat a 3-quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling. Cook cavatappi 8 minutes in boiling water, then drain. Meanwhile, in medium-size saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off drippings, returning 2 tablespoons to pan. Add butter. Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer 2 minutes. In large bowl, toss together cheddar, colby-Jack and mozzarella. Remove milk mixture from heat; whisk in American cheese and 1 1/4 cups of the cheddar mixture. Toss bacon pieces with remaining shredded cheese. In pasta pot, combine cooked pasta and cheese sauce. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering. Bake at 350 degrees for 20 minutes. Increase oven temperature to broil and broil 3 minutes, until top is lightly browned. Cool slightly before serving.

Pollo Guisado (Braised Chicken)

My friend Debbie asked for a Latin style meal so I knew I was going to make rice and beans but needed a meat dish. I have tried Pollo Guidado (Braised Chicken) recipes in the past but nothing to write about until know. This recipe is so tasty. Although it did not specifically call for chicken thighs, the recipe does call for small pieces of chicken. So the thighs worked perfectly without having to chop into pieces. And if you have a Costco near you, I would recommend shopping there for big quantities. For this recipe, I bought a package of chicken thighs for $14. This package had 6 individually wrapped pockets with 5 thighs in each -- that's 30 thighs for $14! I used 15 chicken thighs for this recipe. Also since I love onions, I used 3 small red onions instead of one and I didn't use any olives. I hope you enjoy this keeper recipe!

Pollo Guisado served family style.

Pollo Guisado
Recipe by Dominican Cooking
Serves 6

Ingredients:
2 lbs of chicken cut into small pieces
2 lemons cut into halves
2 green bell peppers
1/2 cup of chopped celery
1 small red onion chopped into fine strips or rings (I used 3 red onions)
4 plum tomatoes cut into quarters
2 tablespoons of oil
1/4 cup of seedless olives cut into halves (optional)
2 tablespoons of tomato paste
1/2 teaspoon of mashed garlic
1 teaspoon of sugar
A pinch of oregano
Salt
Coriander leaves (I couldn't find these so didn't use)

Directions: In a bowl mix the chicken, oregano, onion, celery, tomatoes, a pinch of salt and garlic. Marinate for 30 minutes. (I let this marinate overnight in a ziplock bag) In a pot heat up the oil, add the sugar and let the sugar heat up until it becomes dark brown. Add the chicken (reserve vegetables and herbs) and sauté until the meat is light brown. Add 2 tablespoons of water. Cover and simmer over medium heat for 12 minutes adjusting water when necessary. Add the remaining ingredients (except tomato paste), cover and and simmer until they are tender, adjust water if necessary. Add tomato paste and half a cup of water, simmer over low heat to produce a light sauce. Adjust salt to taste. Serve with white rice, a side dish (or salad) and beans.

Chicken thighs after being marinated overnight. 

Chopped veggies.

Chicken and veggies together. Almost done!

Blueberry Health Muffins

I bring my own breakfast and lunch to work everyday. So sometimes I like to make my meals ahead for the week -- especially for breakfast. Muffins are always a nice treat in the morning with a coffee or tea. However, they can be fattening depending on the kind you eat. I found this health conscious muffin recipe in my binder and had all the ingredients on hand. They were easy to make and tasted great. The only thing I would change next time I make this recipe is to make them a little larger--I enjoy my muffin tops! So instead of making 12 small muffins, making 8 larger ones. This recipe is definitely a keeper. Enjoy!

Blueberry Health Muffins
Recipe by Whole Living magazine
Makes 12

Ingredients:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup plus 1 tablespoon brown sugar
3/4 cup 2% milk
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 cup rolled oats

Directions: Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, and 2/3 cup brown sugar. Make a well in center of bowl and add milk, vegetable oil, eggs, and vanilla extract. Gently mix until just combined. Fold in blueberries.

Divide batter among muffin cups. Combine 2 Tbsp. toasted wheat germ, 1 Tbsp. brown sugar, and rolled oats in a small bowl. Sprinkle over tops of muffins. Bake until a toothpick inserted in center comes out clean, 20 to 22 minutes. Let sit in pan 10 minutes. Transfer muffins to a rack to cool.

Fresh out the oven.

Beef Daube Provencal

It is a gorgeous Sunday afternoon and I need to start thinking about what to make for dinner. I usually like to cook a bigger portion for Sunday dinner so that I can have lunch covered for a couple days during the week. I found this recipe in my new Cooking Light Comfort Food cookbook which came in the mail Friday. At first when I looked at this cookbook I didn't think it was going to have any good recipes but I was so wrong. I love that it breaks down the recipes by mealtime: Breakfast, lunch, dinner and sides & desserts. Each recipe has a picture too!

Well, this was the first recipe I tried from the book because it looked delicious and I had everything I needed for it except the fresh rosemary. I didn't even have the dry stuff so I substituted it with oregano. I also added a teaspoon of granulated sugar at the end. It just needed a little something and the sugar did the trick. Also, I didn't want to turn the oven on for 2 1/2 hours so at the end of the recipe instead of baking I turned the stove to low and simmered it for 1 1/2 hours. There are also directions below on how to make this in a slow cooker. This recipe is definitely a keeper -- enjoy!

Beef Daube Provencal
Recipe from Cooking Light Comfort Food
Serves 6


Ingredients:
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
1 teaspoon granulated sugar (optional)
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)


Directions: Preheat oven to 300°.  Heat oil in a small Dutch oven over low heat.  Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally.  Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high.  Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook 5 minutes, browning on all sides.  Remove beef from pan.  Add wine to pan; bring to a boil, scraping pan to loosen browned bits.  Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) -- sugar is optional-- and bring to a boil.  Cover and bake at 300° for 2 1/2 hours or until beef is tender.  Discard bay leaf.  Serve over noodles.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

I have my ingredients prepped.

For the red wine in this recipe, I use burgundy.

All the ingredients are in the pan and ready to be simmered.

The best chili recipe

I love making my chili recipe. It is super easy and makes enough for extra meals during the week. It actually tastes even better the next day. This recipe is my own invention. I have been making chili for many years now and always give it some variety or try new ingredients to find the best fit. This has been my go to recipe now for a couple of years and I always get compliments on it. I guarantee you will read down the ingredients list and be a little shocked by what I add. However, when they are all mixed together it gives this chili a unique and tasty flavor. I hope you enjoy it soon as once the weather gets nicer, you may not want to eat this comfort food until next winter. Even though, this chili would taste great on top of hot dogs or baked potatoes. Enjoy!

Top with sour cream, cheddar cheese or green onions

Jess's Chili
Serves 8

Ingredients:
1/2 chopped carrots
1/2 chopped green peppers
1 1/2 cup onions, diced
4 garlic cloves, finely chopped
1lb. ground beef (you can use ground turkey, chicken or pork)
1 can (15.5 oz) of black beans, drained and rinsed
1 can (15.5 oz) of red kidney beans, drained and rinsed
1 can (15.5 oz) of pink beans, drained and rinsed
1 can (28 oz) of crushed tomatoes
1 can (14.5 oz) of fire roasted diced tomatoes (I used Rotel)
1 Tbsp chili powder
1 Tbls ground cumin
1/2 tsp ground cinnamon
1 Tbsp cocoa powder
1/2 tsp black pepper
Salt to taste
1 Tbsp olive oil (vegetable or canola oil works too)

Directions: In a large pot heat oil. Then add onions, carrots, green peppers and garlic to pan and sautee until softened. Add beef to veggie mixture and cook until beef is browned. Now add all three beans to the beef and veggie mixture along with the crushed and diced tomatoes. Mix well. Now add the chili powder, cumin, cinnamon, cocoa powder and pepper. Mix well and then lower heat to low and cover chili. Let simmer on stove for 25 minutes and then give it a mix. You can add salt as needed now. Then cover again and let simmer for another 20 minutes on low. Mix well and serve with sour cream, cheddar cheese or green onions.

Saute onions, carrots, green peppers and garlic in a large pot.

Now add the ground beef to the veggies and cook until beef is browned.

All beans and tomatoes are added to beef and veggie mixture.
Let simmer for 25 minutes on low.

Ziti with Roasted Cauliflower & Red Onions

It is getting a little bit more difficult to get dinner done at a reasonable time lately. By the time I am able to cook dinner and have it on the table, it is almost 8:30PM. So I am really looking for easy recipes that I can make quickly during the week. This pasta recipe looked great in the magazine I ripped it out of and only took 40 minutes to cook. There was only one ingredient that I didn't have handy--fresh sage--so I substituted it with ground sage. As I was reading through the ingredients I noticed it called for raisins. Raisins in pasta? I was going to skip the raisins at first but decided to give it a try. I am glad I did because it really gave the dish a nice sweetness. Also, I love onions so I used 2 red onions instead of one. As for the cooking time, I roasted the veggies for 30 minutes before adding the raisins since I like my cauliflower browned with a little crispiness to them. I then served the pasta with chicken drumsticks. For the drumsticks, I marinated them with seasoned salt and garlic powder. I browned the chicken in a pan with olive oil and then baked them, in a separate pan, with the veggies. Total cooking time was only 40 minutes...perfect! I hope you enjoy this recipe.

Ziti with Roasted Cauliflower & Red Onions

Recipe from Womans Day

Serves 6

Veggies with sage, salt and pepper before going into the oven.

Ingredients:

1 small head cauliflower (about 1 1⁄2 lb), cored and sliced  1⁄2 in. thick

1 red onion, cut into 1⁄2 in.-thick wedges (I used 2 red onions)

1⁄3 cup fresh sage, roughly chopped (I substituted this with ground sage)

2 Tbsp olive oil (I used 4 Tbsp)

Kosher salt and pepper

 1⁄2 cup golden raisins

1 box of whole-grain penne

1⁄4 cup grated Parmesan (1 oz), plus more for serving

Directions: Heat oven to 425ºF. On a rimmed baking sheet, toss the cauliflower, onion, sage, oil, and 1/4 tsp each salt and pepper; roast for 15 minutes. Add the raisins and toss to incorporate. Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes more.

Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.

Add the vegetable mixture and Parmesan to the pasta and toss to combine. Serve with additional Parmesan, if desired.

My veggies 30 minutes later.

Pasta is served!