Recipes

Baked Spaghetti Squash

~ Elizabeth ~ Leave a comment

Spaghetti squash is one of my favorite vegetables and I’ve been eating it for years.  I’m not a big pasta person (truthfully) and discovered this alternative which has been a delight.  I typically top it with my homemade sauce, but it’s a very versatile side dish as well.  However, it can be a little intimidating to make the first time around.  But fear not, it’s easier than it seems.  I’ve included my foolproof prepping and baking instructions below to help squash your fears and start enjoying (see what I did there) 🙂

IMG_1611Ingredients:

  • 1 medium spaghetti squash (2-3 lbs)
  • Extra virgin olive oil
  • Sea salt flakes
  • Ground pepper

Instructions:

  1. Preheat the oven to 400 degrees
  2. Cut in half and scoop out the seeds and gunk (tip:  use a sharp knife, a little muscle and a cutting board- the squash is tricky to cut)
  3. Line a cookie sheet with alumnium foil and spray with nonstick spray
  4. Brush the squash with olive oil and sprinkle salt and pepper
  5. Place the squash on the cookie sheet cut side down
  6. Bake for 30-45 minutes (squash should be tender when it’s ready)
  7. Flip the squash over (be careful of the steam) and use a fork to gently pull the squash from the peel- separating it into strands
  8. Serve immediately as a side dish or top it with your favorite sauce

Christmas Morning Breakfast Ideas

~ Elizabeth ~ Leave a comment

There’s nothing like waking up on Christmas morning with bed head and jammies as you rush to open gifts.  The last thing you want is to be in the kitchen all morning while your family/friends spend time together opening gits and lounging around.  Here are some breakfast ideas that will tickle the taste buds without taking too much time.

Veggie and Cheddar Strata
Veggie Bake
Ingredients
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 2 red bell peppers, diced
  • 1 bunch of kale, stems removed and leaves torn
  • 3 garlic cloves, minced
  • 1 tsp dried thyme leaves
  • ⅛ tsp ground nutmeg
  • 8 cups 1-inch cubes of bakery style whole grain bread
  • 1½ cups shredded sharp cheddar
  • 6 large eggs
  • 3 cups milk
Instructions
  1. Spray a 9×13-inch baking dish with cooking spray. Set aside.
  2. Heat oven to 350F.
  3. Heat oil in a large skillet over medium heat. Add in the onion and bell peppers, stirring frequently until soft, about 5-7 minutes. Add in the kale and cook until wilted, about 5 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and nutmeg, and season to taste with salt and black pepper. Remove from the heat and set aside.
  4. Place half of the bread cubes in the prepared baking dish. Top with half of the veggies and half of the cheese. Repeat with remaining bread, veggies, and cheddar.
  5. In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper. Pour the egg mixture into the prepared baking pan, over the bread, veggies, and cheddar. Press down to make sure it soaks into the bread cubes. Do this every 10 minutes for 30 minutes or put it in the fridge overnight to soak.
  6. Bake, uncovered, for 45-60 minutes or until golden brown and set.

Overnight Egg Breakfast BakeEgg Bake

Ingredients
  • 1 pound sweet Italian turkey sausage
  • 1½ cups diced sweet onion (from about half a large onion)
  • 8 ounces fresh sliced mushrooms
  • 2 cloves garlic, minced
  • 2 cups frozen shredded hash brown potatoes (sometimes labeled “country style”)
  • 2 cups shredded reduced-fat sharp cheddar cheese, divided
  • 1 cup diced green pepper (from about 1 small-medium pepper)
  • 2-3 plum tomatoes, seeded and diced (to equal about 1 – 1¼ cups)
  • ½ cup chopped green onions (from about 6 onions)
  • 12 eggs
  • 1¾ cup non-fat milk
  • 1½ teaspoons dried parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • ¼ teaspoon black pepper
Instructions
  1. In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.) Drain the liquid.
  2. In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.
  3. In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
  4. In the morning, preheat the oven to 375°F.
  5. Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.
  6. Remove from oven and allow to cool for 10 minutes before cutting and serving.

Bourbon Vanilla French Toastfrench toast

Ingredients
  • 1 to 1 1/2 loaves of French bread, cut diagonally in 1 inch slices*
  • 6 eggs
  • 3/4 cup milk
  • 3/4 cup half-and-half cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons bourbon
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup salted butter
  • 1 1/3 cup dark brown sugar
  • 3 tablespoons light corn syrup

Instructions

  1. Butter a 9 x 13 inch baking dish. Arrange the slices of bread in the bottom.
  2. In a large bowl, beat together eggs, milk, cream, vanilla, bourbon and cinnamon.
  3. Pour over bread slices, cover and refrigerate overnight. Make sure that the slices are covered with the liquid mixture. I usually pour it with a measuring cup so I can slowly pour it over the bread to make sure I cover every slice.
  4. The next morning, preheat the oven to 350 degrees F.
  5. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Again, I use a measuring cup to pour it so that I can make sure all the slices are covered.
  6. Bake in preheated oven, uncovered, for 40 minutes.

Mushroom Spinach Baked EggsMushroom Spinach Bake

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 small onion, chopped
  • 1/2 pound white mushrooms, sliced
  • Kosher salt and freshly ground pepper
  • 6 cups baby spinach (about 6 ounces)
  • 6 slices potato bread, lightly toasted
  • 6 large eggs
  • 1/2 cup whole milk
  • 3/4 cup shredded gruyere cheese

Instructions

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes.
  • Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
  • Brush a 9-by-13-inch baking dish with olive oil.
  • Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
  • When ready to bake, preheat the oven to 350 degrees F.
  • Crack an egg onto each piece of bread; season with salt and pepper.
  • Pour the milk evenly over the top and sprinkle with the cheese.
  • Bake until the egg whites are set, 25 to 30 minutes.

Cranberry Almond Coffee Cakecoffee cake

Ingredients
  • ½ cup Almond Paste
  • 6 Tbsp. butter, softened
  • ⅓ cup sugar
  • 3 eggs
  • 1⅓ cup flour
  • 1 tsp. baking powder
  • 1 tsp. almond extract
  • ½ tsp. vanilla extract
  • 2¼ cup fresh or frozen cranberries
  • For Topping:
  • 1 cup powdered sugar
  • 1 Tbsp. plus 1 tsp. milk
  • ¼ tsp. Almond extract
  • ½  cup sliced almonds
Instructions
  1. Preheat oven to 325 degrees. Grease or spray an 8″ round or square cake pan. Set aside.
  2. In a mixing bowl cream together the almond paste, butter and sugar using a stand or hand mixer. Add eggs gradually, and continue to beat to a creamy mixture. In seperate bowl, combine flour and baking powder. Gradually add to creamed mixture. Stir in extracts, and fold in cranberries. Spread the batter evenly into the prepared pan.
  3. Bake at 325 for 48-52 minutes until cake is golden brown, and toothpick tester comes out clean. (No cake crumbs sticking.)
  4. Remove from oven and let cool for 5-10 minutes. Remove cake from pan and cool on a rack.
  5. Mix together powdered sugar, milk and almond extract. Drizzle over cake and add almonds while glaze is still wet.

Stuffed Peppers- Paleo Style

~ Elizabeth ~ Leave a comment

With all of the holiday indulgences lately, I’ve been trying to make healthy dinners as much as possible.  Stuffed peppers are really easy and delicious.  Since I already had most of the ingredients in my fridge, I thought I’d give this recipe a go.  I changed up a few things, but they turned out great.  Also, don’t be scared away by the cauliflower rice – it’s easy to make and tastes great.  It’s becoming a go-to rice alternative for me.

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Ingredients

  • Roasted cauliflower Rice (see below)
  • 8 bell peppers
  • 1.5-2lbs ground turkey
  • 1 small onion
  • 1 can diced tomatoes with green chilies
  • 1 jar of spaghetti or marinara sauce(no sugar)
  • 1 Tbs Italian seasoning
  • salt and pepper

Instructions

  1. Make your cauliflower rice and set aside
  2. Clean and core bell peppers and place them into a casserole dish for stuffing.
  3. Preheat oven to 350 degrees.
  4. In another pan cook your ground turkey and chopped onion. Drain fat.
  5. Add the diced tomatoes,1 cup of your spaghetti sauce, Italian seasoning, some salt and pepper, and all of your cauliflower rice.
  6. Fill your peppers with ground turkey mixture and top with remaining sauce.
  7. Bake in oven for 45 min-1 hour.

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Roasted Cauliflower Rice
The easiest way to make cauliflower rice is a blender or in my case a Nutri Ninja.  Food processor works great as well and all of these options make clean up a breeze.
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Ingredients

  • 1 Head Cauliflower
  • 1 Tbs Olive Oil
  • 1 tsp Granulated Garlic
  • Salt and Pepper to Taste

Instructions

  1. Preheat your oven to 400 degrees.
  2. Roughly chop cauliflower and place all pieces in the blender.
  3. Fill your blender with water all the way above the cauliflower or to your max fill line.
  4. Pulse blender a few times until you no longer see any large pieces of cauliflower.
  5. Pour cauliflower into a strainer to drain all the water.
  6. Spread the cauliflower on a cookie sheet and drizzle olive oil over the top.
  7. Sprinkle your granulated garlic and salt and pepper on top and mix it all up with a spatula.
  8. Bake for 15-20 min. If you like it crispy (i do) flip the rice and continue cooking another 5-10 min.
  9. Remove from oven and enjoy immediately!

 

Mediterranean Chickpea Salad

~ Elizabeth ~ Leave a comment

Packing a lunch can be boring and daunting after awhile.  I’m always on the hunt for easy and delicious recipes that I can prep for the week to help me stay on track.  This chickpea salad is bursting with veggies and flavor.  The best part; the longer it sits the more flavorful it becomes.

INGREDIENTS:

SALAD:

  • Two 15-ounce cans chickpeas, drained and rinsed
  • 2/3 cup chopped bell pepper (mix red/yellow/orange)
  • 3/4 cup halved grape tomatoes
  • 3 green onions, sliced
  • 1/3 cup crumbled feta cheese

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DRESSING:

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons plain yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove, minced
  • 1/4 teaspoon cumin
  • salt and pepper, to taste

IMG_0933INSTRUCTIONS:

  1. In a large bowl, toss together the salad ingredients.
  2. In a separate bowl, whisk together the dressing ingredients.
  3. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.

 

Babes Brunch

~ Elizabeth ~ Leave a comment

I love me a good brunch and enjoying making it even more.  I surprised my dear friend this weekend with a brunch to celebrate her recent engagement.  We had such a great time and whipping up brunch was a breeze.  While the ladies enjoyed the mimosa bar, I made a frittata, candied maple bacon and breakfast potatoes.  Everything was a hit and super easy to pull together.

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Candied Maple Bacon

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Ingredients:

  • 1 lb thick cut bacon
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Line two rimmed cookie sheets with parchment paper.
  3. Scoop the brown sugar into a shallow long pan.
  4. Pour the maple sugar into another shallow long pan.
  5. Take each strip of bacon and dunk it into the maple syrup, then the brown sugar. Place each strip on the cookie sheets.
  6. Place in the preheated oven and cook for about 15 minutes, turning once halfway through.
  7. Check the bacon and if it’s how you like it remove from the oven. If you like yours a bit crispier you can add 5 minutes or so. Remove from oven and allow to cool for a few minutes.
  8. Pull each piece off the parchment paper and place on a plate to cool.

Frittata 

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Ingredients:

  • 8 eggs, beaten
  • 1 lb baby spinach
  • 1 lb ground breakfast turkey sausage
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1 cup grated gruyere cheese
  • Salt and pepper to taste

Instructions:

  1. Spray a cast-iron skillet with non-stick spray and set to medium heat, add sausage and cook, stirring occasionally. Once the sausage is cooked through, add sweet peppers and continue to cook until tender yet crisp. Add spinach and cook until just wilted. Season with salt and pepper to taste.
  2. Add beaten eggs, swirling them around the pan. Continue to cook for about 1 minute or until eggs are set on the edges but still loose on top. Sprinkle top with cheese and transfer skillet to oven. Bake at 400 F for about 10 minutes or until frittata is slightly golden and set in middle. Cut into wedges to serve.

Breakfast Potatoes

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Ingredients:

  • 2.5 pounds red potatoes, cut into chunks
  • 2 cloves garlic, minced
  • 1/2 onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 Tbsp olive oil
  • 2 Tbsp butter, melted
  • 1/2 tsp seasoned salt
  • 1/4 tsp cayenne pepper
  • Salt and pepper

Instructions:

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and salt and pepper.
  3. Pour potatoes onto a rimmed baking sheet. Bake for 20 to 25 minutes, tossing twice during baking.
  4. Raise the heat to 500 degrees and bake until crisp and brown, 10-15 more minutes, tossing twice.

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Drink Up!

~ Elizabeth ~ Leave a comment

Two weeks ago I made my own boozy bourbon soaked cherries and popped them open last night.  Let me say, they were delish (pat on the back).  I’ve mentioned my love for Manhattan’s several times and thought I would share my go-to recipe at home.  Cheers to August and a great week ahead!

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Ingredients:

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Preparation:

Fill a short glass 2/3 full with ice. Add bitters, vermouth, and bourbon. Add cherry (and crush it against the side of the glass with a spoon). Stir and sip.

Bun-less Grilling

~ Elizabeth ~ 1 Comment

Sunday grilling is one of my favorite things to do.  I love having friends over to enjoy good food, drinks and conversation to help ease into the work week ahead.  In an effort to eat healthy and cut out some carbs, I decided to make turkey burgers with portobello mushroom caps as an alternative to buns.  They are easy to make and full of flavor!

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Turkey Burgers:

Ingredients:

  • 1 lb ground turkey breast
  • 1 tbsp chopped flat leaf parsley
  • 2 tbsp low sodium worcestershire sauce
  • 1 tsp Back of the Yards seasoning
  • 1 tbsp olive oil (for coating)

Instructions:

  1. Put all ingredients in a large bowl
  2. Using your hands, blend all of the ingredients together until combined
  3. Take a handful of the mixture and make into a medium sized patty
  4. Place them on a plate and drizzle a little olive oil on each one and lightly coat both sides – keeps them juicy when grilling and helps from sticking to the grill
  5. Fire up the grill and place them on the burners
  6. Cook approximately 5 minutes on each side (until inside is no longer pink)
  7. You can put whatever toppings you want on them, but I put a little tzatziki sauce and mixed greens on top.

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Grilled Portobello Mushrooms:

Ingredients:

  • 4 large portobello mushroom caps
  • 1 tbsp chopped garlic
  • 2 tbsp white balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp chopped flat leaf parsley
  • Generous pinch of salt and pepper

Instructions:

  1. Whisk together vinegar, oil, parsley, garlic, salt, and pepper.
  2. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so.
  3. Preheat grill for medium-high heat.
  4. Place mushrooms on the grill, reserving marinade for basting.
  5. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.

Oodles of Zucchini Noodles

~ Elizabeth ~ Leave a comment

I’ve been a spaghetti squash fan for years and it’s a great alternative to traditional noodles. You can top with your favorite homemade sauce and it’s just a delight.  I was missing Mom yesterday and remembered I had a container of her homemade pasta sauce in the freezer- bonus!  No matter how many times I make her recipe, I still can’t replicate the taste.

Knowing spaghetti squash would take too long to cook in the oven and I didn’t have it on hand, I used my veggie spiral cutter to create delicious thin noodles in minutes.

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This is how I did it:

  1. Take one large zucchini (wash/dry)
  2. Select thick or thin (I chose thin)
  3. Place one end into the spiral cutter and start circulating to cut into a bowl
  4. Discard the core
  5. Heat in the microwave for 1 minute (I like mine a little crisp)
  6. Top with your favorite sauce and sprinkle fresh shaved Parmesan

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Girls Night In

~ Elizabeth ~ 2 Comments

As much as I enjoy going out with my best girls, there’s something great about staying in.   We’ve been so busy lately and agreed it was time for a girls night in.  I thought about serving a full dinner, but decided it would be more fun to sit around and nosh on some heavy apps and wine (of course).

It’s always a struggle to host friends while you’re prepping and cooking in the kitchen.  This time I made a few easy and delicious options that I was able to prep in advance and make quickly so I was able to enjoy my company.  Here are some of the snacks I served and hope they provide some inspiration for your next girls night.

Classic Bruschetta 

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Ingredients:

  • Fresh rosemary baguette
  • Package of grape tomatoes
  • Fresh basil
  • Garlic
  • Red onion
  • Meyer lemon olive oil
  • Extra virgin olive oil
  • Shaved Parmesan
  • Salt and pepper
  • Cream of balsamic (balsamic glaze)

Directions:

  1. Wash and chop the package of grape tomatoes
  2. Chop 3 fresh garlic cloves
  3. Finely chop 1/4 cup of red onions
  4. Combine first three ingredients in a bowl and toss with 3 tbsp of Meyer lemon olive oil.  Regular olive oil works great too, but this adds such a fresh burst of flavor.  Cover and refrigerate for a few hours for flavors to combine.
  5. Preheat your oven to 400 degrees
  6. Cut your baguette into 1/2 inch slices with a bread knife and place on a cookie sheet.  Lightly brush the top off each piece of bread with a light coating of extra virgin olive oil.
  7. Place bread on the top rack of the oven and set the timer to 5-6 minutes until golden brown on the edges.
  8. Remove the tomato mixture from the refrigerator and mix with salt and pepper to taste.
  9. Wash and dry fresh basil- about a bunch.  Stack each leaf on each other and roll like a cigar.  Take your knife and chop into confetti like strings to top your bruschetta when your ready to serve.
  10. Place a spoonful of mixture on top of each piece of bread.  Sprinkle with a pinch of shaved Parmesan and a few pieces of fresh basil.  Finally, top with a drizzle of cream of balsamic.
  11. Place on your serving dish and you’re ready to enjoy.

Fig-Prosciutto Pizza with Arugula

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Ingredients:

  • 1 piece of Naan bread
  • Fig spread (I use Dalmatia Dried Fig Spread)
  • Fresh Mozzarella
  • Shaved Parmesan (optional)
  • 2 slices fresh prosciutto
  • 2 cups baby arugula
  • 2 tbsp extra virgin olive oil
  • Salt and pepper

Directions:

  1. Preheat oven to 350 degrees
  2. Spread a generous amount of fig spread on the Naan bread
  3. Slice one medium size ball of mozzarella and place pieces on top of the fig spread
  4. Place on parchment paper and bake for 10 min (keep checking depending on your oven)
  5. Note:  The cheese is going to go everywhere- don’t worry, it will crisp up
  6. Once it’s baked to your liking, remove from oven
  7. In a bowl toss the washed arugula, olive oil, salt and pepper (to taste)
  8. Place the arugula mixture on top of the warm pizza
  9. Break up the pieces of prosciutto and lay on top of the arugula with a few sprinkles of shaved Parmesan (optional)
  10. Cut into pieces and serve warm

Chicken Italian Sausage Pizza

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Ingredients:

  • 1 piece of Naan bread
  • Pizza sauce (I used Rao’s)
  • Shredded Mozzarella
  • 2 mild Italian sausages (in casing) from meat counter
  • 1/2 medium red onion
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh basil

Directions:

  • Chop 1/2 of a medium red onion into thin slices
  • Heat olive oil in a medium size pan
  • Saute onions over medium heat
  • White the onions saute, remove the casing on the two sausages and discard
  • Break apart the sausage meat into the pan and cook thoroughly with onions
  • Preheat oven to 350 degrees
  • Take 1 piece of Naan bread and add a layer of pizza sauce on top (to your liking)
  • Add the sausage and onion mixture on top
  • Then add shredded mozzarella cheese on top (to your liking)
  • Bake in the oven for about 10 min (keep in longer if you like it crispy)
  • Remove from the oven and add the fresh basil on top just before serving

Avocado Chocolate Pudding

~ Elizabeth ~ 1 Comment

As they say, Summer bodies are made in the Winter er Spring – whatever, there’s still time.  I’ve had a crazy sweet tooth lately and was inspired by Chef Richard Blais to make my own chocolate pudding made with avocados.  Sounds a little different, but trust me it’s delicious and really easy to make.

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Ingredients:

  • 2 ripe medium avocados, peeled and chopped
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup honey or raw agave nectar (or other sweetener of choice)
  • 1/2 cup unsweetened vanilla almond milk (you can sub for regular milk, cashew or coconut if preferred)
  • 1 1/2 teaspoon vanilla extract

Directions:

  • Blend all ingredients until smooth, in a blender, food processor or using a hand held mixer.
  • Chill and serve.
  • Top with your favorite fruit, almond slices or mint.

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