Zuppa Toscana Soup

In my opinion one of the only good things about winter is hot chocolate and lots of yummy soups. This is definitely the season for soup. And especially since Mr. Groundhog saw his tiny little shadow it looks we will be making soup for another six weeks. Thank you Punxsutawney Phil.

I’ve said it before and I’ll say it again, we Texans don’t do cold. We simply do not know how to handle it. We ransack the stores to stock up on food, we cancel our schools for a little bit of ice on the road, we have the Red Cross at the ready and shelters open… and it’s only in the 30’s & 40’s. I’m sure all you Northerns probably get a kick out of us but hey, that’s Texas for ya!

But as long as I have a large pot of this Zuppa Toscana simmering on the stove I suppose it’s not so bad. This is a copy cat recipe for Olive Garden’s lovely soup… I swear it tastes just as good if not better. Hope it keeps ya warm! :)

Zuppa Toscana Soup -

(Recipe adapted from here)

This soup is flavorful, hearty, and creamy. Filled with bacon, Italian sausage, chunks of potatoes, onions, garlic, and kale (though I omitted the kale in mine). Serve it with some garlic bread and you have the perfect winter meal!

Ingredients:

4 slices bacon, cut into a small dice

1 pound hot Italian sausage, ground or links with casings removed (I used breakfast sausage)

1 large yellow onion, diced

4 cloves garlic, minced

4 cups (32 ounces) chicken broth or stock

3 cups Russet potatoes, cubed

sea or kosher salt and fresh black pepper

2 loose packed cups kale, in bite size pieces

1 cup heavy cream or 14 ounce can evaporated milk

Parmesan cheese, grated, for serving

Directions:
In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to sauté the onion.

Push the sausage to the edges of the pot and add onion to center - sauté until translucent then add garlic and sauté until fragrant.

Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.

Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.

Homemade Cranberry Sauce

In my humble opinion, no turkey dinner is complete without cranberry sauce. It’s just a holiday must! That sweet & tart taste gives the food layers of flavor.

My family and I used to use the traditional canned cranberry sauce. We would stock up on at least two cans on Thanksgiving and Christmas. Well last year I started seeing recipes for the homemade version all over the place and was surprised by how easy it sounded. After tasting this lovely homemade cranberry sauce it’s safe to say my family and I will never go back to the store bought kind again! Now the canned cranberry just tastes fake to me. I’m converted.

Real cranberry sauce made from just 4 ingredients and doesn’t come out in the shape of a can? Who knew?! ;)

Homemade Cranberry Sauce -

This cranberry sauce could not be simpler! You basically add all 4 ingredients in a saucepan and let the magic happen. It also makes your kitchen smell amazing, might I add.

It has the perfect jelly like consistency with some whole cranberries mixed in.

It would make a delicious and impressive addition to your holiday spread! Hope you give it a try!

Ingredients:
1 bag of fresh cranberries
1 cup sugar
1 cup of orange juice (can use fresh, but juice from concentrate works just fine0
1 tsp. orange zest

Directions:
Put all ingredients into a saucepan and mix well. Cook over medium heat and bring to a boil.

Boil for about 10 minutes until the cranberries pop. There may be a few light colored ones that don't pop, but don't worry, they soften as the sauce cools.

You can serve the cranberry sauce at room temp or slightly warm.

The sauce can be made up to 2 days before and kept in the fridge.

Creamy Chicken Lasagna

Hey lovelies! Well I think the Blogtember challenge must've tired me out a little because I took like a (unintentional) two week blogging break lol. And here I was all jazzed to keep blogging regularly... yeah, typical me. But I'm now back and with a delish recipe for all you foodies out there! Another Italian dish... don't know what is up with me and Italian food, it's kinda all ever I want to cook.

This easy lasagna recipe is one of my favorite meals and has become a staple in my home. It’s lasagna with a twist, chicken instead of ground beef! If you’re a chicken lover like me this is definitely for you! Plus it could not be simpler to whip up!

You might be skeptical of lasagna with chicken but trust me, it actually rivals the traditional version.

Creamy Chicken Lasagna -
(recipe found @ http://www.sixsistersstuff.com)

Cream cheese, shredded chicken, chicken bouillon, and mozzarella cheese make up the creamy filling for this lasagna.

In the interest of full discloser, the spaghetti sauce I used did have some beef in it, so it wasn’t completely beef free. Thus why you can kinda see it in the picture. But it actually worked really well with it.

Top it off with some more sauce, mozzarella, and a generous sprinkle of Italian seasoning and put this baby in the oven!

 !

 

Serve with some garlic bread and dig in! :)

Ingredients:
3 boneless, skinless chicken breasts
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce
Italian seasoning, to taste

Directions:
Bring a large pot of water to a boil. Cook lasagna noodles for 8-10 minutes, drain, rinse in cold water and set aside.  Place chicken in a saucepan and boil for about 20 minutes, or until cooked through.  Remove from saucepan and shred.  Preheat oven to 350 degrees.  Dissolve the bouillon cube in hot water.  In a large bowl, combine chicken, bouillon water, cream cheese and 1 cup mozzarella. 

Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish.  Cover with the chicken mixture and top with 3 lasagna noodles.  Repeat layers.  Top with remaining sauce and mozzarella.  Sprinkle on Italian seasoning , to taste.  Bake for 45 minutes. Makes 6 - 8 servings.

Stuffed Chicken Marsala

Hey, or should I say bwon jorno, fellow foodies! My favorite kind of food in the world to eat and to make happens to be Italiano! And my favorite meal is hands down this lovely dish of Stuffed Chicken Marsala!

The first time I ever had Stuffed Chicken Marsala was at Olive Garden (of course) years ago. I wanted something a little different than the manicotti both my sister and I would always order. The second I tasted it, I was hooked! It became my go-to order from then on.

I always wanted to attempt to make it at home but figured it might be a bit complicated, turns out it’s really not. And it’s truly just as good as Olive Garden… if not better. Yep, I said it!

But I will say, in the interest of full disclosure, though I could totally eat this everyday, it’s more of a meal I bring out for special occasions. It’s pretty rich, the ingredients can get a little pricey, and it’s somewhat time consuming. But please do not let that scare you away… trust me, it’s way too delish to pass up! Plus I cannot think of a better dish to impress your guests or especially a date!

So save it for a holiday or special occasion or call up some friends and make tonight a special occasion but just be sure to give it a shot real soon! Yes, you could go to Olive Garden, sure, but there’s something much more satisfying about making it yourself in your own kitchen.

So pour yourself a glass of wine (Okay, in my case it would be Dr. Pepper since I don’t drink but it just sounded right lol.), put on some music and get to cookin’. Ciao lovelies! :)

Stuffed Chicken Marsala -

(Recipe found @ http://joelens.blogspot.com)

When you taste this tender chicken filled with 3 kinds of cheeses, sun dried tomatoes, green onions, and garlic (among other things) covered in creamy Marsala sauce full of mushrooms… I swear you’re going to fall in love!

Some of the delish ingredients! Can I just tell you that I’m on a huge mushroom kick right now… love anything with mushrooms. Ooh and cheese, always cheese!

Onions, garlic. mushrooms, heavy cream, and of course Marsala wine make up the most heavenly sauce ever.

Pair this chicken with some mashed potatoes and garlic bread and you’re set! Bon appetite! :)

Cheese Stuffing -
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce -
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour

Directions:
Pre-heat oven to 350°F and have a baking dish ready.

Combine all the cheese stuffing ingredients in a mixing bowl and set aside.

To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until ¼” - ½” thick. Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal.

Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess.

In a cast iron skillet over medium heat, add oil and heat until shimmering. Sauté the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand. Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165°F.

Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize. Add the Marsala wine to the skillet to deglaze the pan – make sure to incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream. Simmer on low heat until reduced by half.

Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce. Serve with potatoes & garlic bread, if desired!

Creamy Tomato Soup with Brown Butter Garlic Croutons

So yes, only four days into the January Blog A Day and I skip a day. Ah, it was so bound to happen. But the day 14 topic is “Food”, and well that just happens to be my specialty!

I thought I‘d share a recipe with you guys that makes for the perfect way to warm up on a cold day. We here in TX have been experiencing some wintery weather in the 30’s & 40’s these past couple of days. And while most people may not consider that very cold, we Texans tend to panic when the temps fall below 50. So I’d say some comfort food is in order! And what says comfort food more than the classic Tomato Soup?

I made this Creamy Tomato Soup with Brown Butter Garlic Croutons last week and it went so fast there were hardly any left overs the next day. Even my dad, who is especially picky, ate two bowls of this stuff.

While winter has never been my favorite season, curling up in a warm blanket with a hot bowl of yummy soup makes these cold gray days feel cozy. This is comfort food at its finest! 

Creamy Tomato Soup with Brown Butter Garlic Croutons -

(Recipe adapted from howsweeteats.com)

This soup is really flavorful and super creamy thanks to two kinds of cheeses, Mascarpone and Havarti. I had to leave out the Havarti though because my super market is just not cool enough to carry it apparently. But leaving it out didn’t really seem to make any difference.

While I liked the Brown Butter Garlic Croutons, I found they got a little bit too soggy in the soup. So I actually just prefer eating it with garlic toast instead. But the croutons do have a really lovely flavor though thanks to the brown butter and garlic. Everything is better with brown butter, in my opinion, as it gives things a warm, nutty, caramel taste. And browning butter is actually pretty simple so don’t be afraid to give it a try!

Spoon on a dollop of left over mascarpone and devour! Hope this soup keep you warm today! :)

Ingredients:

2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon smoked paprika
3 garlic cloves, minced
3 tablespoons tomato paste
2 (28-ounce) cans whole, peeled tomatoes
4 cups low-sodium chicken or vegetable stock
1/3 cup mascarpone cheese
1/3 cup freshly grated Havarti cheese

Croutons -
2 cups cubed whole grain bread
3 tablespoons brown butter
2 garlic cloves, minced

Directions:

Heat a large soup pot oven medium-low heat and add olive oil and butter. Add onions, salt, pepper, seasonings and smoked paprika, then stir well to coat. Cook until onions are soft and translucent, about 5-6 minutes. Stir in garlic and tomato paste, using the back of the spoon well to mash the tomato paste and evenly distribute it throughout the onions. Cook for another 5-6 minutes or so, stirring occasionally, allowing the tomato paste to become golden in spots.

Add in both cans of the tomatoes (with juice) and the stock, bring the mixture to a boil. Reduce to a simmer and let bubble for 1 hour, stirring occasionally. While the mixture is simmering, I occasionally mashed the tomatoes down just to make them easier to blend.

While the soup is cooking, preheat the oven to 375 degrees F. Brown the butter and let it sit for 2-3 minutes, then toss in the minced garlic cloves and stir for 30 seconds. Add bread cubes to a large bowl and pour the garlic/butter mixture over top, tossing well to coat. Place the bread cubes on a baking sheet and bake for 8-10 minutes, tossing once or twice during cooking. If you desire them more golden, bake a little longer - just keep an eye on them.

After the hour is up, very carefully add the mixture to a blender (you will probably have to do this in two parts) and puree until totally smooth. Add back to the pot over low heat. Stir in the mascarpone and Havarti, stirring until it's completely melted. Taste and season additionally with salt and pepper if needed. Serve in big bowls with an extra dollop of mascarpone and bunch of croutons on top.

Remember To Make It With Love

I may be a little tardy to the party but I’m joining in the fun anyway. I stumbled upon this January Blog A Day on sotaissexy.com yesterday and decided to take on the challenge. Which, ahem, in all honesty could be pointless because I’m really bad with stuff like this … I’ve started the “photo a day” challenges a few times and have not made it past the first day. So don’t be surprised if this turns out the same way and this is the only one you ever read lol.

The day 9 challenge is “Made with Love”. This phrase instantly makes me think of what my dad sometimes tells my mom and I when we’re in the kitchen together cooking, “Remember to make it with love” or “Be sure to put love into it”. There are also those times when things don’t turn out quite right and he’ll say, “you didn’t put love into it”. Which honestly, between you and me, can be a smidge irritating when you’re lamenting a recipe gone wrong. But don’t tell him that I told you that, ha! He can always tell if there’s something missing in a recipe and just by tasting it, tell you exactly what that something is.

He’s probably like this because of my grandma, who’s wonderful cooking, full of lots flavor and yes, lots of love, spoiled us all. She would often times be known to cook up a big pan of Enchiladas, Spanish rice (she made the best Spanish rice known to man!), beans, and homemade tortillas on any given day for the whole extended family to come feast and enjoy. And feast we did! Oh and don’t even get me started on the holidays! I can still see her in her tiny kitchen cooking up a storm. The most amazing aromas wafting through the house. We still make her recipe for dressing every year. It’s simply a classic.

(A photo of my grandma cooking in her kitchen in the ‘90s. This is one of my favorite photos of her.)

She very much embodied what I think it means to make food with love. She loved cooking for her family. She loved being around her kitchen table, surrounded by her family talking, laughing, and sharing a meal. My grandpa, who was also a great cook in his own right, always there by her side assisting her. If one of her kids or grandkids asked her to make tortillas for them she would instantly spring into action, making a dozen (sometimes more) perfect tortillas in no time. And she always did it with a happy disposition. She always seemed glad to do it! I think it was one of the ways she showed her love.

I still remember as a kid when she would let us make our own tortillas. We’d form the dough and roll it out with her rolling pin then she’d cook them for us. I loved eating those tortillas right off the stove with butter. No store bought brand even compares, trust me. In recent years my mom, my sister, and I have ventured to recreate them and just can’t seem to get them right.

Gigantic pancakes on early Saturday mornings, roast and potatoes Sunday after church, her dressing & potato salad on Thanksgiving & Christmas, Coconut Cake on Christmas, tamales on New Years Eve. Those are just some of the special dishes of hers I still swoon over today.

My grandma past away a little over a year ago and we miss her like crazy. But I’m proud to carry on her recipes and traditions. Getting in the kitchen, putting on one of her vintage aprons, and cooking up her recipes is a fun and special way for me to keep her memory alive. Even though at times it can feel like a guessing game as there are rarely any exact measurements written down in her recipes. She was simply a pro at just eyeballing it. So it takes a little testing and tweaking to get the food just right. But it’s so worth it!

My grandma really taught me what it means to make food with love. She taught me that cooking for people is a way of showing them love. That sharing a meal together is important. I may not be as good of a cook as she was yet but because of her I will always strive to make my food with lots of love.

Roasted Red Pepper & Goat Cheese Alfredo

I’m always on the look out for good pasta dishes and this one has become a fast favorite. Pasta is definitely my go-to meal when I’m looking for something quick and easy to whip up because it’s so versatile, there’s so much you can do with it. I’ve already made this delish pasta dish twice just within these last few weeks…and I can’t wait to make it again.

It has the sweet taste of roasted red peppers; which you can roast on your own or buy in a jar to save time. I opted to take the extra time and roast my own, which is super simple. The herbed goat cheese and half and half make it really creamy. Top it off with some parmesan cheese and parsley and then devour! Bon appetite, friends! :)

Roasted Red Pepper & Goat Cheese Alfredo -

(Recipe found @ http://www.laurenslatest.com)

Ingredients:
2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic & herb goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 cup artichoke hearts (optional)
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste

Directions:
Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.

In the mean time, sauté onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.

Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings.

Top with more parmesan cheese, pepper, salt and parsley, if desired. Yield: 2 large servings.

Roasted Greek Potatoes with Feta Cheese and Lemon

Hey fellow foodies! Today we’re making one of my new favorite side dishes. If you’re a potato lover like me, you’ll love these, trust me. In fact, you just may find yourself dreaming about them they are that delectable. Plus, they are super easy and add a touch of fancy to your dinner.

Now we all know that potatoes are a great side dish, but these potatoes are more than that. They demand your attention, they shout “Hey, we will not play second fiddle to chicken! We are lemony, flavorful potato-licious goodness.” Well, at least that’s what I heard anyway. Oh… your food doesn’t talk to you? Yeah… me neither. ;)

Roasted Greek Potatoes with Feta Cheese and Lemon -

 

(Recipe found @ http://www.cinnamonspiceandeverythingnice.com)

Roasted potatoes with feta cheese, herbs, and lemon... yes, please! This has become my go-to side dish as it's so easy to throw together. You start out by covering the potato chunks in herbs and roasting these babies in oven.

You then whip up a simple and yummy marinade made up of lemon juice and parsley for the feta cheese to take a bath in.

When the potatoes are done roasting do your best to resist diving in as they are not quite finished yet. To finish them off, pour the lemony marinade over the potatoes and back in the oven they go for just 5 more minutes.

 

What you end up with is this lovely little of potato heaven. I love the way the lemon and feta cheese give these potatoes a sweet and tangy taste. The flavors compliment each other perfectly. Hope you give 'em a try soon! :)

Ingredients:

4 cups potatoes, 3/4" cubes

2 tablespoons extra-virgin olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

3/4 teaspoon sea salt

1/8 teaspoon fresh black pepper

1/2 cup feta cheese, chopped/crumbled

3 tablespoons fresh lemon juice

1 tablespoon fresh parsley, chopped

Directions:

Preheat oven to 400 degrees F. Lightly grease a large baking sheet with oil.

In a large bowl toss potatoes with oil, thyme, oregano salt and pepper. Spread out on baking sheet and bake until potatoes are tender 30-35 minutes.

Meanwhile, marinate the feta in the lemon juice and parsley.

Remove from oven and toss the potatoes with the lemony feta right on the pan; cook 5 more minutes. Serve immediately. Yields 3-4 servings.

Pear, Gorgonzola & Gruyere Pizza with Crumbled Bacon & Nuts

So let’s talk pizza, shall we? This is a pizza recipe that has become an obsession in my house. But it’s not just any pizza… it’s low fat pizza. Now I know that the term “low fat” probably doesn’t make it sound quite as appetizing but trust me on this one. I tend to be very picky about my pizza, especially homemade, but this is seriously the best homemade pizza I’ve ever had. This has become a go to recipe as I’ve been trying to learn how to cook healthier, low fat meals. Topped with sweet pears (yes, fruit… on a pizza… I was just as confused), two cheeses, bacon, and nuts …. at only 198 calories per slice, how can you pass it up?

Pear, Gorgonzola & Gruyere Pizza with Crumbled Bacon & Nuts -

(Recipe found @ http://nutritionfor.us)

This pizza is so quick and easy to put together and is so full of flavor. It starts off with a really good store bought whole wheat crust (I used Boboli). Then the fun part as we proceed to stack it with some delish toppings. We first top it with the caramelized onions and then the pears; which are really the stars of the show.

I’ve never had fruit on a pizza before and really in so many ways, it just sounds kinda wrong, doesn’t it? Or maybe that’s just me and my unfortunate aversion to fruit (am trying to change that). But consider me converted. The pears give this pizza a sweet taste, and with the cheese, oh don’t even get me started! Pears and cheese are made for each other! Especially paired with the flavors of the gorgonzola and gruyere; gloriously melted over the pears. The crumbled bacon gives it an added salty taste to complement the sweet, and the nuts give it a great texture.

As if that weren’t enough yummy toppings, I also added some turkey pepperonis that I had on hand. Finish this beauty off with a drizzle of olive oil and a sprinkling of salt and pepper, and if you’re anything like me, a little bit of red pepper flakes. As in my humble opinion, no pizza is truly complete without a generous sprinkle of red pepper. :)

The only problem with this pizza is that even though it’s low on calories, you still have to eat it in moderation. And while it is pretty filling (two pieces were more than enough), moderation still proves to be just a little on the challenging side. Proceed with caution. :)

Ingredients:
1 8 inch whole wheat pizza crust
1 1/2 sliced Bosc pear
1 large medium onion, chopped
2 pieces of maple bacon, crisped and crumbled (we used turkey bacon)
3/4 cup of crumbled gorgonzola cheese (You can also use fontina, mozzarella or provolone)
1/2 cup of sliced gruyere cheese
1/4 cup of chopped nuts (walnuts, pecans, whatever you’d like)
2 tablespoons of olive oil
Dashes of salt and pepper
Cooking spray

Directions:
Preheat oven to 450 degrees. Lightly grease a pizza sheet with cooking spray.

In a small saucepan, heat 1 tablespoons of olive oil over medium heat. Add chopped onions and cook until soft, brown and caramelized. In the same saucepan, cook bacon until crispy, set aside.

Spread onions over the crust, being sure to cover the entire crust. Spread 1/2 gorgonzola cheese mixture over the onions. Carefully slicing the pears, slice into thin pieces. Place the pears over the pie in a circular fashion. Place sliced gruyere slices over the pears. Cover with rest of the gorgonzola, crumbled bacon bits, nuts and salt and pepper.

Toss a little bit more olive oil over the pie and bake for 8-12 minutes, or until cheese is bubbly and crust is browned. Serve and enjoy! Yields: 8 slices

Nutritional information per slice:
198 calories, 8 grams of fat, 31 grams of carbohydrates and 10 grams of protein.

Lemon Ricotta Pancakes with Blueberry Sauce

So let’s talk breakfast, shall we? I must admit, I’m usually not a breakfast person, and while this is blasphemy to some people; I’ve never been big on pancakes. When I was a kid my grandma would sometimes make pancakes for us on the weekends, they were good, but huge. They would fill up the whole span of a big plate, and I would barely make it through half, while the rest of my family quickly gobbled theirs up. I’ve always been more of a grab a cereal bar for breakfast type of girl. But I think I might be missing out.

There are some pancakes I will make an exception for though; like any pancake with chocolate chips and whipped cream, as it resembles a dessert more than breakfast. And now, these Lemon Ricotta Pancakes with Blueberry Sauce. These pancakes make for such a lovely and decadent breakfast. And the best part… they’re low fat! Now this is my kind of breakfast! :) 

Lemon Ricotta Pancakes with Blueberry Sauce

(Recipe found @ http://www.maameemoomoo.com)

These lemony pancakes, filled with fresh lemon juice and zest, have quickly become a breakfast staple in my house. They are so light and fluffy thanks to the egg whites and ricotta cheese (am I the only one that reads "ricotta" in Giada De Laurentiis' Italian accent? ;))

 

The blueberry sauce is thick and rich; not to mention looks ever so enticing running down the sides of the pancake. You could use any syrup over these pancakes but the blueberry flavor of the sauce is the perfect compliment to the lemon.

 

Top them off with a little whipped cream and fresh raspberries, and you're ready to start your day!

While they don't take that long to whip up; I suggest making up the batter and sauce the night before. As much as I love cooking, am also not a morning person, and don't love much of anything in the morning hours. So if you're anything like me, night before prep might be a good idea!

Hope you give these lovelies a try; they make the waking hours a happier time! :)

Blueberry sauce -

Ingredients:
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2-3 tablespoons granulated sugar
2 tablespoons water

Directions:
In a small bowl, combine the lemon juice and cornstarch and set aside.
In a medium saucepan, combine the blueberries, sugar, and water.

Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.

Pancakes -

Ingredients:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese (we used light ricotta)
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil

Directions:
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick.

Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer.

Continue making pancakes until batter is gone. Serve warm with blueberry sauce. Serves 3-4.

Smokey Southern Spaghetti Carbonara

Hey foodies! I just realized that I hadn’t posted this delish pasta recipe from the southern queen of butter herself, Paula Deen, and I had to fix that. You need this pasta dish in your life. I’m always on the look out for great pasta recipes and this one has become a staple.

Now, I will be the first to admit that sometimes Ms. Paula goes a smidge overboard with food…(who deep fries cranberry sauce??) but you can’t deny that she does southern cooking right. I got this pasta recipe from the Bible… her Southern Cooking Bible that is; a big, thick book full of all her buttery, deep fried goodies. My sister (who now lives in Paula’s home state of GA) was given this cookbook as a gift and brought it with her when she was visiting recently. This was the only recipe we tried but it was definitely a winner! So if you’re looking for a great pasta dish, you’ll want to give this Carbonara a try. :)

Smokey Southern Spaghetti Carbonara -

(Recipe from Paula Deen’s Southern Cooking Bible)

You simply cannot go wrong with bacon, parmesan cheese, hot sauce, and pasta, can you? Not possible. Those are the flavors you will find in this Smokey Southern Spaghetti Carbonara. This pasta dish is rich, creamy, and full of flavor. It’s also really quick and easy to whip up. We substituted the spaghetti for angel hair as we like it better and always have some on hand, and we also doubled the sauce.

Speaking of the sauce, you may notice that it has raw eggs in it and, like me, start to wonder if you’re about to contract salmonella. Well not to worry, the eggs get cooked as you toss it with the really hot pasta, as opposed to cooking the sauce which would scramble the eggs. So the trick is to immediately toss the hot pasta with the sauce and you will live to see another day.

Serve this pasta with a sprinkle of parmesan cheese and parsley and devour!

Ahem, it just wouldn’t be right if I didn’t end this blog with this: Wishing you love and best dishes from my kitchen to yours! ;)

Ingredients:
1/2 pound bacon, chopped
1 1/4 cups grated Parmesan cheese (about 5 ounces)
1/4 cup heavy cream
2 large eggs
Salt
Tabasco or other hot sauce
Black pepper
1 pound spaghetti
1 medium yellow onion, finely chopped

Directions:
In a large, deep skillet, cook the bacon over medium high heat until crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate. Take the skillet off the heat, but don’t drain off the bacon fat.

In a bowl, whisk together the Parmesan, cream, eggs, 3/4 teaspoon salt, 1/2 teaspoon hot sauce, and black pepper to taste.

In a large pot of boiling salted water, cook the pasta according to the package directions. Drain well.

While the pasta cooks, return the skillet to medium-high heat. Add the onion and cook until softened, about 5 minutes. Remove the skillet from the heat.

Immediately add the hot pasta, the bacon, and the egg mixture to the skillet; toss everything together to combine. The heat from the pasta and skillet will thicken the eggs into a creamy sauce. Taste and add more salt, hot sauce, or black pepper, if desired. Serve hot.

Low Fat Italian Sandwiches

Today I’m trying something a little bit different…something I admittedly am not used to doing on this blog. I’m posting a recipe that’s… LOW FAT (gasp)!! Yes, recently it was cupcakes now it’s low fat, go figure.

Lately I’ve been trying to change my bad girl eating habits by giving up the sweets and cooking lighter/low fat meals. Not easy for an obsessed baker such as myself. But so far it’s going pretty good thanks to Pinterest and their never ending supply of recipes.

I stumbled upon this yummy recipe for Low Fat Italian Sandwiches on Pinterest a few weeks ago and it has become one of my go to recipes. Ciabatta bread, pesto sauce, roasted chicken, and mozzarella cheese… all in one sandwich and all low fat… yes, please! :)

Definitely expect more low fat recipes to come here! But I must say, while I do love these new eating habits and the weird way that the words “juicing”, “vitamins”, and “hummus” have become the new norm in my life; I still intend to allow myself to bake on occasion. I’ve had to tame the hobby but don’t think I can abandon it. Old habits die hard. :)

Low Fat Italian Sandwiches -

(Recipe found @ http://domesticwench.blogspot.com)

These sandwiches got a lot of love in my house and became a fast favorite. They take very little ingredients and are so easy to put together. Normally Italian sandwiches would probably be filled with really fattening ingredients but not so with these. Pesto sauce mixed with fat free mayo goes on your crispy ciabatta bread and is topped with fat free mozzarella cheese, roasted chicken, roasted red peppers, and romaine lettuce; placed in the oven till cheese is melty! I love the crunch of the bread and the flavor the pesto mayo gave this sandwich. We used a rotisserie chicken to save time, and we roasted our own red bell peppers.

 

We also bought a smaller loaf of ciabatta bread and it only made two big sandwiches instead of eight like the recipe says. And while it just made two, they’re still pretty big, so usually we cut them into squares. Believe or not one square is all we tend to eat in one sitting as they are pretty filling.

If you’re trying to limit calories yet still crave something Italian, give these sandwiches a shot!

Ingredients:
2 tablespoons of Pesto sauce. You can make your own or buy a jar of it.
1/4 cup of Fat Free Mayo
1/2 cup of roasted red bell peppers (in water)
Romaine lettuce
1 loaf of ciabatta bread (or any artisan bread)
2 cups of roasted chicken
5 slices of fat free mozzarella (we used shredded). (partially skim works too)

Directions:
Mix your pesto and mayo together. Cut Ciabatta in half length wise and spread the pesto mix on both sides. On one half, lay mozzarella cheese down. On the other half, place the red peppers and chicken.

Place both sides, face up into a 425 degree oven until the mozzarella starts to sweat and the peppers have heated up. Once that’s done, switch your oven to broil and cook until cheese has melted.

Remove the two halves, pile the lettuce onto the chicken side and place the cheese side bread on top. Give it a nice squish and cut into pieces. (Makes about 8 large individual sandwiches)

Santa Fe Chicken Fajita Soup

While I know the warmer temps of spring are now upon us, I had this delish soup recipe just sitting in my documents begging to be shared with the world. This Santa Fe Chicken Fajita Soup became an instant favorite of mine and my families. It was the perfect comfort food to keep warm with in the winter… but there’s no rule against cooking some up in the spring! :)

Santa Fe Chicken Fajita Soup -

 

(Recipe found @ http://www.livealittlewilder.com)

I found this lovely soup on Pinterest and made it for dinner on a chilly evening last month. It was so easy and quick to whip up, full of flavor, and made the house smell yummy! With chunks of grilled chicken, green pepper, red onion, two types of cheeses, plus fajita seasoning for an extra punch; you have a pot of creamy, cheesy chicken soup with a Mexican twist! Top it off with some avocado and tortilla strips and devour! :)

Ingredients:
2 packages Tyson's Grilled/Ready chicken breasts
30oz of chicken broth
1 small green pepper
1 large red onion
16oz package of Velvetta Cheese
1 package Taco Bell Fajita Seasoning Mix
1 package of cream cheese

Directions:
First, dice up your green pepper and red onion. Toss those in a skillet with some olive oil. Turn the heat on high to caramelize. Add a couple dashes of garlic powder for flavor.

In the meantime, cube up the Velvetta and soften the cream cheese.

When the onions/peppers are done, add the Velvetta, cream cheese, and chicken broth to the pan. Make sure to turn the heat down to medium-low or the cheese will burn just as fast as it melts

Once your mixture is smooth, add the Tyson's chicken {cubed} and the fajita seasoning. Mix thoroughly and allow to simmer. Then enjoy! (Serves 4-5)

Weekend Homemade Pizza & Cupcakes

 

Hey lovelies! What’s better than spending your weekend in the kitchen cooking up some delish recipes? And what says weekend better than pizza?! This Saturday my mom & I felt like spending the day with our aprons on cooking & baking up some yummyness (is yummyness a word? …it should be :)). We made what I think is a great weekend meal combo, homemade pizza & chocolate cupcakes! Yes, it may be a little indulgent, but the weekends are for going a little crazy, right? ;)

 

NO-NONSENSE PIZZA DOUGH RECIPE

(Recipe found @ Cooks.com)

I tend to be picky about my pizza but this was a great recipe for dough and it made the pizza so good! We had never made homemade pizza crust before but it was really simple and fun to make. You just have to wait patiently for the dough to rise and do it’s thing. We piled on tons of sauce, cheese, pepperoni, mushrooms, and generous sprinklings of basil, oregano, & red pepper (can never have too much red pepper). We made it in a cast iron skillet since we don’t have a pizza pan and turned out great that way! It made for a delightful Saturday night meal!

 

Ingredients:

4 cups bread or all purpose flour (white)
1 1/4 cups lukewarm water
1 packet active dry yeast, or 2 1/4 teaspoons active dry yeast
2 tablespoons olive oil (any good brand), but extra virgin is best
1 teaspoon salt
1 teaspoon sugar, or 1 teaspoon honey
1/4 cup milk or 1/4 cup water

Preheat oven 450°F.

Directions:

Using a large ceramic mixing bowl, or any suitable food safe bowl, add the flour, make a "well" in middle, and put in 1 teaspoon salt, stir to combine well. Set aside.

Prepare the starter: In a liquid measuring cup pour in 1 1/4 cups lukewarm water, 1 teaspoon sugar or honey, and one package of active dry yeast. Stir and set aside for 5 minutes. Allow to foam up (or proof).

Next, mix the starter (yeast water) and the milk in the bowl containing the flour with 2 tablespoons olive oil. Stir together using a wooden spoon or clean hands.

Note: You will need additional flour to knead on the surface that you're working on. Knead for about 8 minutes or until you get a smooth elastic rubbery dough ball.

Set aside in bowl, drizzle with a little olive oil to keep the dough from drying out. Let dough sit covered lightly with plastic wrap or use a plate or damp clean towel to cover it.

Allow the dough to rise for 30 minutes to an hour. Flatten dough and press out into a circle to fit the pan it will be baked in. Spread it out evenly, don't be afraid to lift underneath to stretch the dough. Sprinkle baking pan with yellow cornmeal or Farina. If you don't have these on hand you can use flour or simply grease the pan with olive oil using a paper towel.

Top with your favorite spaghetti sauce, spreading out using the back of a spoon, then add shredded or sliced mozzarella cheese, and jack or Parmesan cheese.

Layer on some cooked meats, and add pizza style vegetables, such as mushrooms, sliced peppers, and chopped onions.

Bake for about 12-14 mins, but watch it!

When the bottom looks slightly browned and the pizza looks bubbly, remove from oven.

Hershey's Deep Dark Chocolate Cake -
(Recipe found @ Hershey.com)

And then … after pizza…

We made these beauties for dessert!

I was in a cupcake mood (when am I not), and I felt like being creative & coming up with a new and delish cupcake combo… but alas, supplies in my kitchen were limited so I stuck with what I know, and made chocolate cupcakes with chocolate frosting. But they were still stellar if I do say so myself!

This recipe by Hershey is my go-to chocolate cake recipe. It’s the best made from scratch cake recipe I’ve come across. It’s always so moist and chocolaty. My family & I have been using this recipe & the One Bowl Buttercream Frosting (recipe below) since I was a kid. But this time I did make a few tweaks.

I happened to have a bar of Ghirardelli unsweetened chocolate lying around the kitchen so I melted half the bar & added it to the batter, along with a few tablespoons of coffee granules. I wasn’t sure how it would turn out but it made extra rich and chocolaty. And then when I made the frosting, I mixed in some mascarpone cheese. I’ve done this a couple times before, and let me tell you, it's now my favorite way to make frosting! It comes out so creamy and velvety!

After the cupcakes came out of the oven I added in a couple candy kisses in the center of each one.. now I know that’s a lot of chocolate in one cupcake but if you’re feeling a little crazy give it a shot! Hey, it’s the weekend after all. ;) Pipe on the lovely frosting, top with pretty sprinkles, and devour!  

 

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired. 8 to 10 servings.

One-Bowl Buttercream Frosting -
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

Hope you all had a fun & relaxing weekend! :)

Tiramisu French Toast

Ah, yes, the signs are everywhere you look; red paper hearts galore, cheap boxes of candy, and cheesy cards let us know that the day of love is just around the corner. And whatever your opinion is of this holiday, you are still probably looking for something to give to the special person (or people) in your life.

I've always been a fan of Valentines Day. I mean yes, love should be expressed all year round, not just one day a year; but to me it's always felt like a happy day. It's a day you should bake cupcakes with pink sprinkles and hand them out to everyone you know. In our family, my dad has always been notorious for going all out on this holiday (much to my mom's objections as she'd rather just save the money) and getting not only my mom a gift but my sister and I as well. It's a sweet tradition that I doubt very seriously he'll ever stop. Maybe that's why I like to look at this holiday as not just being about romance, but as a day to appreciate all of the people in your life who you love. When focusing on that no matter what your relationship status is, it still leaves you feeling blessed. :)

And if you're looking for something special to make for the people you love on Valentines day (as the best gifts are always the ones you make yourself) might I suggest putting this Tiramisu French Toast on the menu? :)

 

Tiramisu French Toast -

(Recipe & photo found @ http://www.howsweeteats.com)

My sister and my mom actually made this french toast for me on my birthday a few months ago and it was the most delish and sweet birthday surprise ever! Thick bread, creamy mascarpone cheese, flavors of coffee and cinnamon, topped off with a drizzle of honey and a dusting of cocoa powder.. oh and don't forget the strawberries! Tiramisu for breakfast? Oh yes, that's love to me baby! ;)

Ingredients:
1 loaf challah bread
8 whole eggs
1/4 cup cream
1 tablespoon vanilla extract
1 cup mascarpone cheese
1/2 teaspoon cinnamon
1 tablespoon instant coffee powder
1/2 tablespoon cocoa powder
1/2 tablespoon sugar
1 tablespoon honey
4 tablespoons butter
maple syrup for serving
sliced strawberries for serving

Directions:
Sliced one loaf of challah bread into 1-inch thick slices. In a large baking dish, combine eggs, cream, vanilla extract, sugar, cinnamon and 1/2 tablespoon instant coffee powder and whisk together. Lay bread in dish and let soak in the egg mixture for about 30 seconds each side.

Heat a skillet on medium heat and add 1 tablespoon of butter. Add french toast and fry until golden brown. Flip (adding more butter if needed, use your judgment) and fry on other side. Repeat with remaining slices of bread and tablespoons of butter.

Mix mascarpone cheese with honey and remaining coffee powder and spread on french toast slices while warm. Sprinkle with cocoa powder and serve with syrup and strawberries. Serves 4.

Lemon-Chicken Bisque

If you're looking for a hot meal to warm you up on a cold winter night, look no further than this tasty Lemon-Chicken Bisque! It feels like comfort food, but because of the vegetables in it, it also feels healthy. It's a little more involved than some of the other recipes I’ve made, but trust me, it's so worth it. And for those of you who don't like soup, this bisque is a nice alternative. Rich and creamy, filled with rice, fresh veggies, shredded chicken, and a touch of lemon. Top it off with a sprinkle of chopped green onions and devour!

(Recipe found @ www.justcookalready.com)

7 cups chicken broth
1 cube chicken bouillon
3/4 cup uncooked regular rice
1/3 cup diced carrots
1/3 cup diced celery
1/3 cup finely chopped onion
1 ½ cups cooked chicken, diced or shredded
2 Tbs butter
2 Tbs flour
3 large eggs
5 Tbs fresh lemon juice
salt and pepper to taste
lemon slices for garnish
sliced green onions for garnish

1. In large saucepan, combine chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, or until rice and vegetables are tender. Stir in chicken. Remove from heat and set aside.

2. In small saucepan, melt butter over medium heat. Stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in 2 cups of the broth; cook until slightly thickened, stirring constantly. Remove from heat and set aside.

3. In a small bowl, beat eggs until frothy. Gradually beat in lemon juice and 2 cups of the thickened broth mixture. Slowly add egg mixture to the rest of the broth mixture in the large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently (do not boil). Add salt and pepper to taste.

4. Ladle into soup bowls and garnish each with a lemon slice and a sprinkle of green onions.