Sunday, September 24, 2017

Greek Yogurt Pancakes

I make these pancakes all. the. time.  In fact, I don't even make regular pancakes anymore because these are so easy and because they are much healthier than regular pancakes.  They are only 4 ingredients and you can go from deciding you want pancakes to eating breakfast in about 10 minutes.  Perfect!  These can be made with any kind of Greek yogurt, but be warned that if you use any fruit flavor the pancakes will turn slightly that color; I make these with mixed berry a lot and they always turn kind of blue, which is not super appetizing, but they are good.
These yield about 4 pancakes so if you have a family or really like pancakes, this recipe is easy to double or triple.

Greek Yogurt Pancakes 

Greek Yogurt Pancakes

Ingredients:
1 5.3 oz. container Greek yogurt (I used vanilla, but you can use whatever flavor you like)
1 egg
1/2 cup all purpose flour
1 tsp. baking soda
1/2 Tbsp. butter
Optional toppings: butter, syrup, fruit

Preparation:
Mix yogurt, egg, baking soda, and flour in a bowl, until well incorporated.
Heat a large skillet over medium heat.
Add butter and heat until melted.
Add scoops of batter until you have 4 even pancakes.
Cook until golden brown on the bottom.
Flip. Cook until golden brown.
Top with butter, syrup, or fruit.
Enjoy!

Recipe adapted from Everyday Belle

Monday, September 18, 2017

Blueberry Margaritas

The heat is back in Philly so the only thing to do was make margaritas!  I had some blueberries in the fridge that needed to be used up AND didn't want to run to the store so this recipe was perfect!  My friend Rae came over for dinner so I thought I would make a pitcher of these to impress and they were a hit!
I was a bit skeptical at first about just putting sugar into water and not making a simple syrup, but I shouldn't have worried.  The sugar dissolved and I had one less step!  These were ready in about 5 minutes and made 8 drinks!
We served these with chips and salsa for a Mexican start to our meal... well we actually were supposed to also have tacos to continue that theme, but ended up getting takeout and having a Chinese feast.  The good news is that the margs were so good, you could serve them with almost anything and it would be a good meal!
Photo courtesy of my friend Rae who was much better at taking this picture than I was!

Blueberry Margaritas 

Blueberry Margaritas 

Ingredients:
1 1/2 cups water
1/2 cup sugar
1 1/5 cups blueberries
1 1/2 cups silver tequila
1/2 cup fresh lime juice
1 tablespoon kosher salt, optional

Preparation:
Combine 1 1/2 cups water and sugar in a large pitcher.
Stir vigorously until sugar dissolves.
Muddle the blueberries in the pitcher. Add tequila and lime juice; stir.
If you wish, wet the rims of margarita glasses and dip in salt.
Pour over ice.
Enjoy!

Recipe adapted from Rasa Malaysia

Sunday, September 3, 2017

Zucchini Rollups

Last time I went home my Mom gave me a pound of ground beef so I made meatballs with it and needed something to go with them.  I didn't want pasta because I just made pasta a few days earlier and decided to take advantage of zucchini being in season and made these.  They were much more time intensive than I had intended, but they were delicious!
If you're vegetarian, these would be great with veggie meatballs or some salad and Italian bread.

Zucchini Rollups

Zucchini Rollups

Ingredients:
1 1/2 cup ricotta
3/4 cup parmesan, divided (the kind in the green container)
1 egg, lightly beaten
1 clove garlic, minced
1/2 tsp. Italian seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste 
4 medium zucchinis, sliced thin, with a vegetable peeler or mandolin 
1 1/2 cup marinara
1 cup shredded mozzarella

Preparation:
Preheat oven to 350° and spray a large baking dish with cooking spray.
In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.
On a clean working surface, lay out four slices of zucchini so that they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.
Spoon marinara on top of the zucchini, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.
Bake until the zucchini is tender and the cheese has melted, about 30 minutes.
Let dish rest for 5 minutes.
Enjoy!

Recipe adapted from delish

Friday, September 1, 2017

Sausage and Broccoli Rabe Flatbreads

Tonight, with the cooler temperatures, I decided to make flatbread pizzas now that it's okay to turn on the oven.  I used homemade hot sausage, which my uncle made a few weeks ago when I went to my parent's house for the weekend.  The recipe I used must have LOADED the flatbreads up from the maounts they called for, but I ended up using much less than I thought I would.  I turned the rest into a pasta dish for Matt to eat as leftovers and lunches this week.
These turned out really good and you can serve them with a salad for a complete meal!

Sausage and Broccoli Rabe Flatbreads

Sausage and Broccoli Rabe Flatbreads

Ingredients:
1 tsp. olive oil
2 Tbsp. water
6 pieces broccoli rabe
1 (8.8-oz.) pkg. garlic naan (such as Stonefire)
3 ounces hot or sweet Italian sausage, crumbled
1/2 cup marinara sauce
1/2 cup ricotta cheese
1/4 tsp. black pepper

Preparation:
Preheat oven to 425 degrees.
In a medium skillet heat oil over medium heat.  Add broccoli rabe and water.  Cover and cook for 5 minutes.  Set aside.
Heat remaining 1 teaspoon oil in a large skillet over medium-high. Add sausage to pan; cook 8 minutes or until browned, stirring occasionally.
Spread pizza sauce evenly on 1 side of each naan on baking sheet. Dollop ricotta evenly over top; top evenly with 3 pieces broccoli rabe apiece, sausage, and pepper.
Place naan in the oven.  If using two pans, switch top and bottom pans after 4 minutes.
Continue baking until the cheese is melted and the naan bread is golden brown, about 3-4 minutes.
Take pizza out of the oven and let rest for 5 minutes.
Enjoy!

Recipe adapted from Cooking Light



Thursday, August 31, 2017

Black Bean Tacos with Corn Salsa

As I was planning out my menu this week, I realized I was meat-heavy, and thought I would give this recipe a whirl, taking advantage of all the yummy summer produce.  As you know, Matt is always weary of a dish without meat, but I didn't think this would be an issue because of the protein-packed black beans.  As an extra incentive, I promised we could walk to Rita's and get water ice after.
These turned out super yummy and definitely fulfilled my taco craving.  They were filling without being too heavy and there's even a little leftover, so I can have tacos for lunch tomorrow!  Yum!
Also, don't mind that the picture is basically entirely avocado, I promise there's some beans and corn in there too!


Black Bean Tacos with Corn Salsa

Black Bean Tacos with Corn Salsa

Ingredients:
5 small round corn tortillas
1 large avocado, sliced into thin strips
Optional garnishes: pickled onions, hot sauce

Bean Filling
1 can black beans, drained
1/2 Tbsp. vegetable oil
1 shallot, chopped
1/2 Tbsp. cumin
2 Tbsp. water
Salt and black pepper, to taste

Corn Salsa
1 cup corn (thawed if using frozen)
2 Tbsp. cilantro, chopped
2 red radishes, sliced into thin strips
1/2 lime, juiced
1/8 tsp, salt
1/4 cup feta

Preparation:
Corn Salad: Place the corn into a medium-sized mixing bowl and add the chopped cilantro, radishes, lime juice, and sea salt. Mix well. Stir in feta.  Set the bowl aside to marinate while your prepare the beans.
Black Beans: Warm the oil in a medium saucepan over medium heat. Add the shallot and a sprinkle of salt. Cook, stirring occasionally, until the shallots have softened and turn translucent, about 4-5 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and water. Stir and cover.   Cook for 5 more minutes, remove from heat and then remove the lid and use the back of a fork to mash up about at least half of the beans. Season with salt and pepper, to taste, and cover until you’re ready to serve.
To Serve: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado in the taco and serve with optional pickled onions or hot sauce.
Enjoy!

Recipe adapted from Cookie and Kate

Wednesday, August 30, 2017

Chicken Enchilada Pie

With the weather cooling down, I can finally turn on my oven at dinner (though I did intend to make this yesterday when it was rainy and in the 60s, but Matt wanted to order pizza, so what can you do?).  This, with some tweaks from the original recipe, turned into a great meal... Matt even had thirds!
If you wanted to, you could make this vegetarian by using a can of black beans instead of the chicken on top and it would still be great!


Chicken Enchilada Pie

Chicken Enchilada Pie

Ingredients:
1/3 cup milk
1 egg
1 Tbsp. taco seasoning, divided
1/8 tsp. black pepper
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce
2 cups cooked chicken breast, shredded or diced
3/4 cup cheddar cheese, shredded
Optional Toppings: 
1 scallion, sliced
2 radishes, sliced thin
cilantro, to taste,
1/4 cotija or feta cheese

Preparation:
Preheat oven to 400°.
Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round, 9'' pie plate, coated with cooking spray.
Bake for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1/2 tablespoon taco seasoning. When cornbread is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork).
Pour enchilada sauce over top. Top with chicken; sprinkle with cheese.
Bake for 15 minutes or until cheese melts.
Remove from oven; let stand 5 minutes.
Sprinkle with toppings.
Enjoy!

Recipe adapted from Lindsay at Pinch of Yum.

Sunday, August 27, 2017

Gluten Free Cinnamon Muffins

Matt wanted muffins since Friday, so today I decided to bake some instead of buying them at the store.  I found this recipe for gluten free cinnamon muffins and I didn't need to buy any ingredients to make them (which is good, because it's Sunday and I didn't want to change out of my pajamas).  These were super easy to make and turned out very delicious!  Though the texture is changed from a regular muffin because of the almond flour, they are still yummy and I would definitely make them again.
Full disclaimer: I thought I had enough almond flour to make these, but I was short about 3 tablespoons, whoops!  So, there's about 1 tablespoon of regular flour in the muffins and the whole topping is regular flour.
These all happen to be dairy free, so all of you with lactose issues can eat them too!  Pair them with some cold brew coffee for a great breakfast!


Gluten Free Cinnamon Muffins

Gluten Free Cinnamon Muffins

Ingredients:

Batter
2 eggs
1/4 cup melted coconut oil, cooled
1/4 cup water
1/3 cup honey
1 tsp vanilla
2 1/2 cup almond flour
1/2 tsp salt
1/2 tsp baking soda

Cinnamon Swirl
3 Tbsp. melted coconut oil, cooled
1/4 cup honey
1 Tbsp. cinnamon
2 Tbsp. almond flour

Preparation:
Preheat the oven to 350 and line a muffin tin with 12 paper liners.
In a large bowl, make the batter by whisking together the eggs, coconut oil, water, honey and vanilla.
Mix in the almond flour, salt and baking soda.
Fill each paper liner about 3/4 full.
Next make the Cinnamon Swirl by mixing the coconut oil, honey, cinnamon and almond flour.
Spoon the topping on top of each muffin then use a toothpick or the tip of a sharp knife to swirl the cinnamon mixture into the muffins.
Bake 15-20 minutes and let cool.
Enjoy!

Recipe adapted from The Almond Flour


Friday, August 25, 2017

Cold Brew Coffee

Though it's the end of summer, it's not cooling down enough for hot coffee yet, which means cold brew is my go-to in the morning.  Though I love Dunkin and Starbucks, I do not love the price tag that comes with cold brew there.  If you make your own, it's much more economical and just as delicious!
I think this is easiest in a French press, but if you don't have a French press you can strain the coffee grounds out using a coffee filter instead of plunging the press down.

Cold Brew Coffee

Cold Brew Coffee

Ingredients:
1/2 cup ground coffee
Water
Ice
Cream, optional
Sugar, optional

Preparation:
Put coffee in French press.
Fill with water to the bottom of where the lid would go, about 2 1/2 cups.
Stir. (DON'T press the coffee down yet).
Place in fridge and wait. (I usually do 8 hours, but you can go up to 24 if you like the strong stuff).
Pour into a cup with ice and add cream, sugar, or whatever you like.
Enjoy!

Recipe adapted from Farm Fresh to You

Monday, August 14, 2017

Caramelized Onion and Arugula Goat Cheese Pizza

Today I needed to make a vegetarian meal because my friend Kevin was over. I knew I wanted to make pizza and I had some arugula to use up and plenty of onions.  I looked at a bunch of recipes for different kinds of pizza, many had figs on them (which my grocery store doesn't carry) or meat (not today!).  I settled on a recipe and loosely followed it, cutting the cheese by over half, I promise, you won't miss it if I am telling you it would have been way way too much.  (Matt calls me the cheese queen).
This turned out delicious!  I served a salad on the side and it was a great meal!  The only problem was that there weren't any leftovers!  Well, there were, but after a few glasses of wine, we finished the last pieces right up!

Caramelized Onion and Arugula Goat Cheese Pizza


Caramelized Onion and Arugula Goat Cheese Pizza

Ingredients:
6 oz. mozzarella cheese, shredded
1 pound pizza dough, either homemade or store bought
2 medium onions, sliced thin
2 Tbsp. butter
1 Tbsp.  olive oil
2 oz. arugula
Cornmeal, optional
2 oz goat cheese, crumbled
Balsamic reduction, to taste

Preparation:
Preheat your oven to 425F.
In a large skillet over medium low heat, melt butter.  Add onions and cook stirring occasionally until the onions are caramelized. This will take about 25-30 minutes. (I did this while waiting for my dough to rise).
Meanwhile, on a flat surface, like your kitchen counter, place some flour to prevent the dough from sticking. Roll out your pizza dough with a rolling pin.  Sprinkle cornmeal on the baking sheet.  Place the pizza dough onto a baking sheet.
Spread oil all over the dough, as you would sauce.  It might not seem like enough, but you don't want too much in one place, so really spread it around.
Add mozzarella, goat cheese, and onions on top of pizza.
Bake the pizza in the preheated oven for 20-22 minutes. Take out and let cool for 5 minutes.  Add arugula and drizzle balsamic on top.
Enjoy!

Recipe adapted from Miryam at Eat Good 4 Life.

Sunday, August 13, 2017

Spaghetti Carbonara

I'm getting back to my Italian roots today with some spaghetti carbonara.  This dish is great when you have a limited pantry and you need to make a quick dinner.  I used bacon in place of pancetta in order to skip a trip to the grocery store and it turned out delicious!  
The most important step is to make sure to continuously whisk the egg mixture when adding the hot reserved pasta water or else you will end up with scrambled eggs and dry spaghetti.  
This is a dish with high cholesterol and fat levels so make sure to serve with a nice side salad!

Spaghetti Carbonara 

Spaghetti Carbonara

Ingredients:
1 tbsp. extra-virgin olive oil
3 cloves garlic, peeled and crushed
5 oz. bacon (or pancetta) cut into 1/2 inch strips
1⁄3 cup white wine
1/2 lb. dried spaghetti
1/3 cup shaved parmesan 
2 Tbsp. shredded mozzarella
1 Tbsp. finely chopped parsley
1 egg
Salt and pepper, to taste

Preparation:
Heat oil in a large skillet over medium-high heat. Add garlic, and cook until golden, about 1 minute. Remove and discard garlic. Add bacon, and cook until edges are crisp and the fat is rendered, about 8 minutes. (At this point I took out about 2 spoonfuls of bacon grease because the bacon I used was super oily, you can choose what you want to do).  Add wine, and cook until thickened, about 2 minutes. Remove from heat.
Bring a pot of salted water to a boil. Add spaghetti, and cook until al dente, according to box directions. Drain, reserving 1⁄4 cup pasta water. In a large bowl, whisk together parmesan, parsley, and eggs; while whisking constantly, slowly drizzle in reserved pasta water until smooth. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine, and serve immediately.
Enjoy!