Savory Ham, Cheese, and Scallion Muffins

So this recipe calls for Corn Flakes, which is a bit strange, but they add some delicious texture to these muffins!  I made these twice this weekend (Thank you 4-day weekend!), the first version a sweet version with vanilla and this version, which I based on the original recipe. 
These are super tasty!  I'm always looking for easy breakfasts which I can grab and take with me.  I've been making different kinds of muffins lately and these might be my new go-to. 
Don't worry if the batter seems thick, it will bake up just fine! 
Also, normally I'm lazy and try to make everything in one bowl for less clean up.  This recipe you HAVE to have everything ready to go because if you don't the cereal will get really soggy and you will lose all the texture.

Savory Ham, Cheese, and Scallion Muffins

Savory Ham, Cheese, and Scallion Muffins

Ingredients:
1 1/2 cups + 1/2 Tbsp. all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. brown sugar
2 cups Corn Flakes
1 1/4 cups milk (whatever kind you already have, I used Almond milk)
1 large egg, beaten
1/3 cup vegetable oil
1/2 cup cheese
1 scallion, sliced
1/2 cup ham, diced

Recipe:
Stir together flour, baking powder, salt and sugar; set aside.
Stir together egg, cheese, and oil; set aside.
Stir together ham, scallions, and 1/2 Tbsp. flour; set aside.  (The flour will assure your ham doesn't all sink to the bottom).
Combine crushed corn flakes and milk in large mixing bowl.
Let stand about 2 minutes or until cereal is slightly softened. (DO NOT let corn flakes soak in milk any longer than 2 minutes!).
Add flour mixture, stirring only until combined.
Add ham mixture, stirring only until combined.
Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.
Bake at 400° about 18 minutes or until lightly browned.
Serve warm.
Enjoy!

Recipe adapted from Genius Kitchen

Hot Cheesy Corn Dip

I have been off from school for three weeks.  I should have had two days last week, but those turned into snow days so I was productive and decided to have a friend over to celebrate my productiveness!  I made this hot cheesy corn dip and we didn't even let it go from the stove to a table, we ate it right there.  It was delish and a perfect compliment to the beef tenderloin and fennel tacos I made!

Hot Cheesy Corn Dip

Hot Cheesy Corn Dip

Ingredients:
1 tablespoon butter
2 cups corn (fresh or frozen)
1 small onion, diced
1 red pepper, diced
1/2 pound Monterey Jack cheese, shredded
1 Tbsp. mayonnaise
1 lime, juiced
salt and pepper to taste
1 tablespoon cilantro, chopped (optional)
2 Scallions, sliced (optional)

Preparation:
Melt the butter in a heavy skillet over medium-high heat, add the corn, onion, and red pepper.
Toss and let it sit until slightly charred, mix it up and let it char again, about 6-10 minutes.
Mix the cheese, mayo, lime juice, salt and pepper, place back into the pan and cook over medium-low heat until the cheese has melted.
Top with cilantro and scallions.
Enjoy!

Recipe adapted from Closet Cooking

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. 

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

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.

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.

Cuban Sandwich

My obsession with Cubans started when I watched the movie Chef. (It's really good!)  If you haven't seen it, a chef decides to open a food truck that sells Cubans.  They looked so delicious that I decided to try my hand at them.  I have made this recipe a few times, but this one was the best.  The key is to make sure you have really fresh bread.  I stopped at the grocery store this morning and picked up a baguette.
The other thing that started my quest to make a great Cuban was that while we were in London, Matt ordered a Cuban at a burger restaurant we went to.  It was terrible!  I told him that I would try to erase the memory of that terrible sandwich and I think I delivered!  These turned out great!
It is important to mention that Cubans are supposed to be pressed.  If you get a real Cuban, they use a machine, kind of like a panini press.  I don't have that so I used a cast iron pan.  I then pressed down on the pan (using pot holders so you don't burn your hands) and got them pretty flat.
I understand that you're supposed to use roasted pork on these, but I didn't have any so I improvised and got thin cut pork chops which I cooked for 3 minutes on one side and 2 on the other and seasoned with adobo seasoning.  If you have roast pork, feel free to use that instead!

Cuban Sandwich

Cuban Sandwich

Ingredients:
2 tsp. canola oil
2 sandwich-sized piece of baguette (about 1/2 of baguette)
Yellow mustard
2 thin pork chops, cooked
4 slices deli ham
4 slices Swiss cheese
4 sliced dill pickles (the long ones)

Preparation:
Slice baguette open to assemble sandwiches.
Spread a liberal amount of mustard on one side of the bread per sandwich.  (You might think you used too much, but use a little bit more, it will be delicious, I promise!)
Top with Swiss cheese, ham, pork, pickles, and the other slice of cheese.  Close sandwich.
In the same pan you cooked the pork chop in, or a medium sized skillet over medium heat with 2 tsp. canola oil, place the sandwiches.
Top with a heavy pot and cook about 5 minutes.  Place pot holders inside of pot on top and press down in order to flatten the sandwiches.
Flip the sandwiches and cook, flattening, for another 4 minutes.
Remove from heat and serve with a simple arugula salad.
Enjoy!

Tomato and Arugula Risotto

Tonight was a rainy, gross day in Philly and I thought it would be a perfect day to make risotto because who wants to stand over a hot stove when it's hot?  Cherry tomatoes and arugula were both on sale this week so this was a no brainer.  Plus, it served as the perfect side to Garlic Parsley Roasted Salmon.
This was my first try at risotto, but it turned out great!  You could serve this as a side or a main dish.  A wonderful vegetarian dish!

Tomato and Arugula Risotto

Tomato and Arugula Risotto

Ingredients:
1 cup arborio rice
2 Tbsp olive oil
3 shallots, chopped
½ cup white wine
3 cups hot vegetable stock (plus 1 just in case)
2 cups arugula, washed and dried
1 cup cherry tomatoes, quartered
1/2 cup mozzarella, shredded
Salt, to taste
Shaved parmesan, to serve

Preparation:
Start by setting your vegetable stock to simmer in a separate pot. It has to be hot by the time you add it to the rice.
In a large skillet, over medium high heat add the olive oil and once it's hot, add the shallots.
Once the shallots are translucent, add the rice and fry it so that all the rice is coated.
Reduce the heat to medium low.
Add the white wine and cook until it evaporates completely.
Add the first cup of vegetable stock and cook, stirring regularly until it is absorbed by the rice.
Repeat the process with the other 2 cups of stock, one at a time.
If your rice is still hard, add the stock, stirring the rice, until the stock is absorbed.
Turn the heat off and add the tomatoes and arugula.  Stir until everything is incorporated.
Add the mozzarella and stir gently.
Taste to check seasoning and add salt if necessary.
Serve immediately, top with the shaved parmesan.
Enjoy!

Recipe adapted from Olivia at Olivia's Cuisine.

Skillet Cheesy Quinoa with Broccoli and Chicken

Tonight I really wanted to make a casserole, but the temperatures have skyrocketed again here in Philly, so that wasn't really an option.  However, I satisfied my craving by making this skillet cheesy quinoa with broccoli and chicken.
You may now be asking, "why isn't chicken the first ingredient?"  Well, I have had chicken take a back seat in this dish and amped up the healthy quinoa and broccoli, with less of a focus on the meat.  This way you get some protein, healthy grains, and your veggies.  The cheese adds a salty layer and really makes it feel like a casserole.  Delicious!

Skillet Cheesy Quinoa with Broccoli and Chicken

Skillet Cheesy Quinoa with Broccoli and Chicken

Ingredients:
1 Tbsp. oil
1 large onion, diced
2 cloves garlic, minced
1 cup quinoa, rinsed
2 cups chicken broth
1/4 tsp. dried thyme
Salt and Pepper, to taste
1 large head broccoli, chopped small
1 1/2 cups cooked rotisserie chicken, chopped
1 cup shredded cheddar jack cheese

Preparation:
Heat oil in large skillet over medium heat.
Add onions and saute for about 2 minutes.
Add garlic and saute for about 1 minute.
Add quinoa and toast for 1 minute, stirring a few times.
Add broth, thyme, salt, and pepper.
Bring to a boil, turn down heat to low, cover and simmer for 12 minutes.
Add broccoli on top of quinoa and cover back up.  Simmer for another 10 minutes.
Add chicken and cheese.
Cover and cook for another 2-3 minutes, or until cheese has melted and chicken is warmed through.
Enjoy!

Recipe adapted from Cooking Classy

Zucchini Green Chile Enchiladas

Alright, first things first, it's been a really long time since I last posted, but I've been so busy!  I've moved up in the world of teaching to 2nd grade and we start next week!  I also have been crazy busy with my online grad classes AND we just moved into a house!  That we bought!

Of course, my first post back is enchiladas.  If you're an avid reader, you know I love making enchiladas.  (For example, my most popular Cheesy White Chicken Enchiladas or my Vegetarian Crockpot Enchiladas).

ANYWAY, these enchiladas are awesome.  Zucchini is the star of these, which is perfect for summer.  It was finally cool enough to turn my oven on and use some fresh summer veggies!  I did add about one chicken breast into my filling, but only because I needed to use it up.  I omitted it in the recipe below, but if you're feeling like you need to add some meat, go right ahead.

Zucchini Green Chile Enchiladas 

Zucchini Green Chile Enchiladas

Ingredients:
1 tsp. vegetable oil
2 zucchini, quartered
1 large onion, diced
1 tsp. salt
1 tsp. cumin
1 tsp. chile powder
1.5 cups corn
2 cloves garlic, minced
1 28 ounce green chile enchilada sauce
8 large flour tortillas
2 cups cheddar jack cheese
1/4 cup cilantro (optional)

Preparation:
Preheat oven to 350.
Heat vegetable oil in large skillet over medium heat.
Add onion and cook until translucent but still crunchy, about 4 minutes.
Add zucchini, garlic, salt, cumin, and chile powder.  Cook until soft, but still a little crunchy, about 6 minutes.
Add corn and cook for 1 minute.
Meanwhile, line a 9x13 pan with foil.  Add half a cup of enchilada sauce into pan.
Take each tortilla and fill it with about 1/4 cup of zucchini mixture, rolling it as you go.  Place seam-side down in pan.  Repeat until you've filled all your tortillas.
Pour the rest of the sauce on top, spreading it out and making sure the tortillas are covered.  Add cheese and cover with foil.
Bake 10 minutes.
Remove foil and bake another 8 minutes.
Remove from oven and sprinkle on cilantro.
Enjoy!

Breakfast Enchiladas

Now, you guys definitely know how much I love enchiladas by now. (Need proof, check out some of my favorites: Spinach and Black Bean Enchiladas, Cheesy White Chicken Enchiladas, Chicken and Avocado Enchiladas, and Vegetarian Crockpot Enchiladas.  Now, I found a way to have enchiladas for breakfast too!  (Not that I didn't eat the aforementioned as leftovers for breakfast).  These are great because I can see myself putting whatever I want in them... I was thinking bacon and leeks next time!  They would also be SUPER easy to make vegetarian as well!
Note that these enchiladas soak in the egg mixture overnight, so if you want to eat enchiladas immediately, try a different recipe!

Breakfast Enchiladas

Breakfast Enchiladas

Ingredients:
2 cups cubed and cooked ham
½ cup chopped green onions
2 cups shredded cheddar cheese, divided
8 flour tortillas (6-8 inches)
1¼ cup half-and-half
4 whole eggs
½ teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

Preparation:
In a medium bowl stir together ham, green onions and 1 1/2 cups of cheese (save the remaining ½ cup for later). Spray a 9x13 inch baking pan with cooking spray. Place a good amount of ham mixture onto a tortilla, careful not to over fill them. Roll up tortilla and place seam side down in the baking pan. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining ½ cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions.
Enjoy!

Recipe adapted from The Girl Who Ate Everything

Creamy Italian Dip

We had so much time off for the Pope being in Philly that we decided to have a party... obviously!  Matt and I hosted an Italian themed party... with lots of Italian foods because that's probably what they eat at the Vatican, right?  Anyway, for an appetizer I served this dip with crackers as well as some olives.  It was the perfect start to our meal!

Creamy Italian Dip

Creamy Italian Dip

Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
2 small tomatoes, diced
2 Tbsp. Italian Dressing
2 green onions, thinly sliced
2 Tbsp. Parmesan Cheese
2 Tbsp. basil, chopped

Preparation:
Spread cream cheese onto bottom of pie plate.
Combine tomatoes and dressing; spoon over cream cheese.
Top with remaining ingredients.
Enjoy!

Recipe adapted from Kraft

BLT Flatbread Pizza

I needed a quick, yummy dinner this week because I spent longer at school helping out with the play.  This recipe fit the bill!  Using pre-made crust, naan in this case, was a great time saver, and the only prep I had to do was to cook the bacon.  It took about 20 minutes in total and we were ready to eat in no time!
We ordered wings (because who has pizza without wings!?), though if I had more time, I could have made wings.  Alas, that will be a great weekend project.

BLT Flatbread Pizza

BLT Flatbread Pizza

Ingredients:
4 pieces garlic naan
1/2 cup tomato sauce
5 slices cooked bacon, crumbled
2 Roma tomatoes, cut into ¼-inch thick circles
1/3 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup arugula
1/2 lemon
Pepper, to taste

Preparation:

Preheat the oven to 425 degrees. 

Lay naan on a pizza stone, pizza steel, or baking sheet. (I had to use a pizza stone and a baking sheet).

Spread about 1/8 cup of tomato sauce on each piece of naan.

Divide the bacon, tomato circles, mozzarella cheese and Parmesan cheese evenly between the naan.

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.

While the pizza is resting, place the arugula in a small bowl and toss it with the lemon juice and ground pepper.

Top each pizza with a quarter of the arugula salad.

Slice the pizzas into halves.

Enjoy!

Recipe adapted from The Cookin' Canuck

Balsamic Blueberry and Spinach Grilled Cheese

This grilled cheese was just happenstance; I was alone for dinner, was browsing Pinterest for menu ideas for next week and chanced upon this recipe.  I had every ingredient!  Hooray!
Let me tell you, this was goooood.  Before you say, "Wait! Blueberries and balsamic and spinach and cheese?  Together?!" stop, this was great.  The sweetness from the blueberries and sugar combined with the acidity of the vinegar and the creaminess of the cheese make for one dynamite dish.  It came together in about ten minutes and I didn't have to turn on my oven in the midst of this Philly heat wave.  Perfection!

Balsamic Blueberry and Spinach Grilled Cheese

Full disclaimer- I was going to say that I wanted you to be able to see the spinach and that's why I bit into my sandwich, but really I kind of burnt it and I bit off the blacker parts.  Whoops!


Balsamic Blueberry and Spinach Grilled Cheese

Ingredients:
2 slices of bread (I used sourdough)
8 slices of cheese (I used an even amount of both sharp white cheddar and monterey jack)
1 cup Fresh spinach (it will seem like a lot when you put it on, but I promise it's not)
1/2 cups fresh or frozen blueberries
1 Tbsp. balsamic vinegar
1 1/2 Tbsp. brown sugar
1/2- 1 tsp. butter

Preparation:
In a small saucepan, combine blueberries, sugar and vinegar over medium heat. Let the mixture come to a slow boil. Use a utensil to crush berries as you stir. After boiling for about 5 minutes, pour mixture into a mesh strainer and let the juice syrup separate from the solid berries.  (If you don't have a mesh strainer, I used a slotted spoon and that worked fine!)
Spread blueberries onto a piece of bread, top with half the cheese, then spinach, and then the rest of your cheese! Sprinkle with fresh ground pepper. Top with your other slice of bread.
Over low heat, melt 1/2 tsp. of butter.  Once melted, add your sandwich.  Once the bread is golden brown (unlike mine!), flip over and grill the other side until golden brown.  If you have no butter left in the pan when you flip you can melt your other 1/2 tsp. of butter before re-adding the sandwich.
 Enjoy!

Recipe adapted from Amanda K. by the Bay

Skinny Off the Cob Mexican Street Corn

Have you ever had Mexican street corn?  It's very tasty, cheesy, and messy.  However, one thing it is not is healthy.  It's full of mayonnaise and cheese.  This version is lightened up with Greek yogurt and made a little less messy by going off the cob- it's still packed with flavor though!

Do you see all the cheesy gooeyness?  I promise it's good for you!

I served this with Mexican Spice Crusted Salmon for a low carb meal!


Skinny Off the Cob Mexican Street Corn

Ingredients:
1 Tbsp. butter (I used Smart Balance)
1 12 oz. package frozen corn
1/4 cup nonfat Greek yogurt
1/4 cup cotija or feta cheese
1 tsp. chili powder
1/2 tsp. cumin
Salt, to taste

Preparation:
Heat a large skillet over medium-high heat.  Melt butter.  Once butter is melted, add package of corn.  Saute until cooked through and the liquid is evaporated.
While corn is cooking, combine remaining ingredients in a medium bowl.
Add corn to Greek yogurt mixture.
Combine.
Enjoy!

Recipe adapted from Double Dipped Life

Pork Florentine

Pork Florentine sounds very fancy, looks very fancy, but is not that hard to make, my favorite!  Plus it's healthy because of the spinach... right?  (Definitely not, but that's okay).
The great thing about florentine is that you can florentine just about anything... don't eat pork?  No problem!  You can make chicken florentine or salmon florentine or tofu florentine!  (I haven't tried that one, so let me know how it goes!)  The florentine sauce is super yummy and a great splurge for a chilly fall night.

Pork Florentine

Pork Florentine

Ingredients:
10 oz of baby spinach leaves, chopped into large pieces
1 lb of thinly sliced boneless pork chops (about 4 to 5 chops)
4 tablespoons of flour, divided
½ of a white onion, diced
2 cloves of garlic, minced
1 cup of chicken broth
½ cup of heavy cream
1 cup of grated Parmesan
Salt and pepper, to taste
Garlic powder, to taste
3 Tbsp. Olive oil

Preparation:
In a large skillet, heat a tablespoon of oil over medium-high heat. Add the spinach and saute until wilted. Lightly season with salt, transfer to a bowl and set aside.
Season the pork chops with salt, pepper and garlic powder.
Place 2 tablespoons of flour in a shallow bowl and lightly dredge the chops, shaking off any excess flour. Add another tablespoon of oil to the skillet and heat over medium-high heat. Add the pork chops and cook until brown on both sides and completely cooked through. Transfer to a plate and cover with foil.
Add a tablespoon of oil to the skillet and heat over medium heat. Add the onions and cook until soft, about 5 minutes. Add the minced garlic and the remaining 2 tablespoons of flour and cook until fragrant, about 45 seconds.
Slowly add the chicken broth and heavy cream, stirring constantly. Season to taste with salt and pepper and let simmer until sauce thickens. (This happened for me in about 2 minutes).
Remove the skillet from the heat and stir in the spinach and Parmesan.
Plate the chops, top with the spinach cream sauce and eat.
Enjoy!

Recipe adapted from Egg Me On

Denver Frittata

Today I decided to clean out all of the leftovers in the fridge, and that amounted to all the ingredients for a Denver omelet.  However, with my new pots and pans, I have not figured out how to properly cook an egg.  (They're stainless steel, how do you work those things!?)  Anyway, I figured since it was the weekend I would use the oven and bake it up.
I also only had a yellow pepper, but I would normally use a green pepper in this dish, as per a traditional Denver omelet.  (Though it was still very good!)
The best part about this meal is that it is great for any meal of the day!  Though we served it for dinner, it could be a great breakfast or lunch.  I served mine with homemade bread.  Yummy!

Denver Frittata

Denver Frittata

Ingredients:
1 Tbsp. butter
1/2 medium onion, chopped
1/2 green pepper, chopped
1 cup ham, diced
8 large eggs
1/4 cup milk
1/2 cup sharp cheddar cheese
Salt and pepper, to taste

Preparation:
Preheat oven to 400.
Spray a 9 or 10 inch round pan with cooking spray.
Over medium heat, add butter to a large skillet.  Once the butter is melted, add onion and peppers.  Cook 3-4 minutes, or until the onions get soft.  Add the ham, and cook until warmed through.
Meanwhile, add the eggs and milk to a large bowl.  Whisk until combined.  Add ham mixture and cheese.  Stir well. Add to greased pan.
Cook 20-25 minutes, or until the egg is no longer runny (when you insert a knife in the middle, it should come out clean).
Enjoy!

Recipe adapted from The Girl Who Ate Everything

Slow Cooker Broccoli Cheddar Soup

After all the unhealthy eating/eating out we did over Christmas break, I was excited to be cooking things from scratch.  Though I wouldn't exactly call this recipe healthy, it does have broccoli, so that's a plus, right?  (In reality, this isn't that bad for you, there's only a half cup of heavy cream.)  Anyhow, this turned out super delicious and as an extra plus, I served it with homemade bread.  It was just what I needed!

Slow Cooker Broccoli Cheddar Soup

Slow Cooker Broccoli Cheddar Soup

Ingredients:
1/3 cup butter, sliced
1 1/2 cups onion, chopped
1 Tbsp. garlic powder
6 Tbsp. flour
2 (12 oz.) cans fat-free evaporated milk
5 cups chicken stock (or vegetable stock to make it vegetarian!)
5 cups diced broccoli*, (about 2 medium heads)
1/8 tsp. dried chives
1/2 cup heavy cream
12 oz. sharp cheddar cheese, shredded
1/4 cup parmesan cheese
Salt and pepper, to taste

Preparation:
Melt butter in a large skillet over medium heat.  Add onions and saute until they soften, about 4 minutes.  Add garlic powder, flour, salt, and pepper, cook, whisking continuously for about 2 minutes.  Add milk, whisk until smooth.  Cook until it begins to thicken, stirring continuously.  Pour into slow cooker along with chicken stock, broccoli, and chives.  Cover and cook on high for 2 1/2 - 3 hours, or on low for 5-6 hours.
Turn heat on warm and stir in heavy cream, shredded cheese, and parmesan, stir to blend.  Season with salt and pepper to taste.

*Make sure to dice the stems quite fine if you're using them so they cook evenly

Recipe adapted from Cooking Classy

Buffalo Blue Cheese Meatballs

As I was clicking through Pinterest trying to figure out what to make for our New Years Eve get together, I found a recipe for blue cheese stuffed meatballs, they sounded great!  As I started to make these, I realized I was supposed to have a block of blue cheese as opposed to crumbles (which I had) and no egg... well I decided to kill two birds with one stone and use the cheese as a binder.  These ended up not being stuffed, but delicious anyhow.

Buffalo Blue Cheese Meatballs

Buffalo Blue Cheese Meatballs

Ingredients:
1 lb. ground turkey
1/4 cup onion, grated
1/2 cup panko breadcrumbs
1 clove garlic, minced
1 Tbsp. ranch seasoning
4 oz. blue cheese crumbles
1 cup hot sauce (I used Frank's Redhot- though for a more mild flavor, you can use wing sauce)
2 Tbsp. butter

Preparation:
Preheat oven to 400.
Combine turkey, onion, breadcrumbs, garlic, ranch seasoning, and blue cheese in a large bowl.  (I used my hands to mix, if you want, you can use a fork.)
Roll into medium-sized meatballs, you should end with 16 meatballs.
Place meatballs onto a sprayed baking sheet.
Bake for 16-18 minutes.
Meanwhile, add hot sauce and butter to slow cooker.  Place on high and whisk until combined.  Turn to keep warm.
Add meatballs to slow cooker and spoon sauce over the top of each meatball.
These can be kept in the slow cooker for about a half hour.
Serve warm can be topped with blue cheese dressing.
Enjoy!

Recipe adapted from Inspired by Charm

Spinach and Black Bean Enchiladas

I'm back at it with enchiladas.  You know they're my favorite by now, and they're the best because they're so easy!  This vegetarian version is delicious and filling!  You know I'm a little weary of not being full after vegetarian meals, but these were great!
These were also a little spicier than I had intended, the pepper jack I used was spicier than the normal kind I use- whoops!

Spinach and Black Bean Enchiladas 

Spinach and Black Bean Enchiladas

Ingredients:
1 (15 oz.) can of corn, drained
1 (9 oz.) box of frozen spinach, thawed and drained
1 (15 oz.) can of black beans, drained
1 (8 oz.) brick of pepper jack cheese
12 corn tortillas (I used taco size)
1 1/2 Tbsp. taco seasoning
1 (10 oz.) can of enchilada sauce
1 jalapeno, diced and seeded (optional)
3 Tbsp. fresh cilantro, divided
5 scallions, white and green parts divided

Preparation:
Preheat oven to 400 F.
Place corn, spinach, black beans, 1 cup of cheese, taco seasoning, 1 Tbsp. cilantro, jalapeno, and the white parts of the scallions. Mix until combined.
Take a 9x13 pan and spray the bottom with cooking spray.
Fill each tortilla with a heaping amount of filling (they should just close) and place seam-side down into the pan.  Repeat until pan is full.
Top with enchilada sauce, spreading so that all of the tortillas have some sauce on them.
Top with remaining cheese.
Bake for 15 minutes.
Top with remaining scallions and cilantro.
Enjoy!

Recipe adapted from Perry's Plate