Strawberry Oatmeal Bars

I'm always looking for a healthier alternative to give my little girl a special treat. I feel good about giving her these bars because I know exactly what goes into them.

2 cups old fashioned oats

1 1/2 sticks of butter

1 1/4 cups of flour

1/2 cup of sugar

1/2 tsp. cinnamon

1/4 tsp. salt

1 tsp. vanilla extract

1 cup strawberry jelly

cooking spray

Combine oats, flour, sugar, salt, cinnamon and vanilla in a large bowl. With two knives, cut in butter until mixture is no longer a powder. Spray 8 x 8 pan with cooking spray. Press half the mixture down into baking pan. Bake for 12 minutes at 375 degrees. Spread strawberry jelly and add the remaining mixture to the top. Bake for an additional 25 minutes until golden. Cool before cutting

Double Chocolate Cupcakes

Frosting

3 oz unsweetened chocolate

1 1/2 Tablespoons cocoa powder

3 sticks of butter

1 tsp vanilla extract

2 1/2 cups powdered sugar

1/2 cup whipping cream at room temperature

Put chocolate in microwave safe bowl. Heat for 30 seconds and stir. Continue for additional 30 seconds and stir until completely melted and set aside.

Sift powdered sugar and cocoa into a mixing bowl. Add butter and mix on a low speed. One at a time, mix in chocolate, vanilla and cream. Mix at medium speed for 3 minutes or more until frosting is creamy and the color lightens.

Cupcakes

3 oz unsweetened chocolate

1 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

2 eggs

1/2 cup sour cream

1/2 cup water

Put chocolate in microwave safe bowl. Heat for 30 seconds and stir. Continue for additional 30 seconds and stir until completely melted and set aside.

Sift flour, baking soda, baking powder and salt in bowl and set aside.

In mixing bowl, beat butter and sugar until smooth. Mix in melted chocolate. Add in eggs one at a time. Add vanilla and sour cream and mix until smooth. 

Add in half flour mixture and mix until combined. Add water and remaining flour mixture. Mix until batter looks smooth, spoon into paper cups and bake at 350 for 20 minutes for regular sized cupcakes, 10 to 15 minutes for mini cupcakes.

Apple Cinnamon Muffins

2 apples peeled and chopped

1/3 cup of milk

1 1/2 cups of flour

2 tsp baking powder

1/3 cup vegetable oil

1 egg

3/4 cups of sugar

1 tsp cinnamon

1/2 tsp salt

Mix all ingredients in a large bowl until well combined. Arrange baking cups in muffin pan and spoon in mixture so each muffin cup is about 2/3 full. Sprinkle extra cinnamon on top. For mini muffins, bake at 400 for 12 minutes. For regular sized muffins, bake for 17 to 20 minutes.

Grilled Sesame Chicken

1 1/2 lbs thin chicken breast

1/2 cup bbq sauce

1/2 cup soy sauce

2 tablespoons asian sweet red chili sauce

Dash of hot sauce

2 cloves garlic crushed

2 tablespoons of honey

Sesame seeds

Salt & pepper

Combine all ingredients, marinate for at least two hours and grill. 

Aunt Joanne's Potato Salad

1 1/2 lb bag small red potatoes cut in eighths 

4 hard boiled eggs, chopped

1 cup baby carrots chopped

1 cup celery chopped

2 tablespoons onion powder

1 tablespoon rice vinegar

1 teaspoon celery seed

2 tablespoons pickle juice

1 cup of mayo

Salt & pepper to taste

In a large pot of salted water, boil potatoes until tender, about 10 to 12 minutes. Combine all ingredients in large mixing bowl. Chill for at least 2 hours before serving.

Asparagus & Cheddar Cheese Quiche

My girlfriend Becky makes quiche for our play-dates with the kids. Its a delicious and easy lunch or dinner, and a meal the whole family can enjoy!

4 eggs + 1 egg white beaten for brushing

1/2 bundle of asparagus sliced into bite size pieces

1 1/2 cups of cream

2 cups shredded cheddar cheese

Sprinkle of nutmeg

Salt & pepper to taste

Refrigerated/frozen pie crust

Cooking Spray

Spray glass pie dish with cooking spray. Arrange pie crust in dish and pinch edges with your fingers all the way around to make the crust. Brush the crust with egg white. Prick the center with a fork a few times so that it doesn’t rise.

In a large bowl whisk eggs, cream, salt, pepper and nutmeg. Arrange asparagus on pie crust and cover with cheddar cheese. Pour egg mixture over asparagus and cheese. Sprinkle some cheddar cheese on top. Bake at 400 degrees for 35 minutes. Let cool before cutting and serving.

*Don’t be alarmed if the quiche puffs up in the oven. When you take it out of the oven, it will flatten out.

Date Night Chicken

Chicken Thighs 

Olive oil

Salt & pepper

1/2 large onions sliced

1 green pepper sliced

1 cup chicken stock

1/2 cup white wine

1 can diced tomatoes 

1 tsp lemon pepper

thyme

rosemary

parsley to garnish

1 box cous cous 

Salt and pepper chicken. Brown chicken in large pot over medium high heat for 7 minutes on each side and set chicken aside. Add 2 tablespoons of olive oil to pan. Lower heat to medium and add in onions, peppers and garlic. 

Add in chicken stock, wine and scrape brown bits off bottom of the pan, cooking for another 7 minutes. Add in tomatoes and let simmer for 5 minutes. Add in thyme, rosemary and lemon pepper. Place chicken back in pot, turn the heat up to medium high heat, and cook for twenty to 25 minutes.

Bring a small pot of salted water to a boil and cook cous cous according to package directions.

Serve chicken over cous cous. Garnish with parsley.

Rotisserie Chicken & Veggies Over Macaroni

Rotisserie chicken shredded

1/2 box of pasta

1/2 bundle of asparagus cut in thirds on an angle

2 yellow squash sliced on a diagonal 

1 can diced tomatoes

1/2 onion chopped

2 cloves garlic crushed

olive oil

1/2 cup parmesan cheese, plus more for topping

salt & pepper

Bring large pot of salted water to a boil and cook pasta according to package directions. Reserve a 1/2 cup of the pasta water. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking about 3 to 5 minutes. Add in asparagus, squash, diced tomatoes, and 1/2 cup of pasta water, sauteing for about 5 to 7 minutes. Stir in chicken. Drain pasta and return to large pot. Add chicken and veggies to pot and stir. Mix in parmesan cheese. Top with extra parmesan cheese.

Grilled Lemon & Garlic Pork Chops

My cousin Danielle gave me this recipe. It is easy and fabulous...a great combination! Thanks Danielle!

Pork Chops

1/2 cup soy sauce

2 cloves garlic, crushed

Zest and juice of 1 lemon

Salt & pepper to taste

Chopped parsley to garnish

In a small bowl combine soy sauce, garlic, zest and juice of a lemon and mix well. Marinate for 2 to 4 hours or more. Grill for 7 to 10 minutes on each side. Garnish with chopped parsley.

Rock Shrimp Tempura & BBQ Veggie Stir-Fry

For tempura batter, whisk together:

1 egg yolk beaten
3/4 cup ice water
1/3 cup flour

1-1 1/2 lb frozen shrimp, thawed, tails off
Olive oil

For the sauce, whisk together:
1/4 cup of mayo
2 tablespoons sweet red chili sauce


Heat olive oil over medium heat in large skillet. Dip shrimp in tempura batter, add to skillet, and cook 5 to 7 minutes on each side. Toss cooked tempura shrimp and sauce together. Serve immediately.

BBQ Veggie Stir-Fry

1 red bell pepper sliced
1 green bell pepper sliced
1/2 medium onion sliced
1/2 box spaghetti broken in half
1/2 cup barbeque sauce
1/4 cup soy sauce
2 tsp. chinese five spice
2 tablespoons sesame seeds
2-3 tablespoons sesame oil

In large pot of salted water, cook spaghetti until tender. In wok or large skillet, heat sesame oil over medium heat. Add peppers and onions, cover and cook 3 minutes covered. Add in five spice, soy sauce, stir and cook for another 3 minutes covered. Stir in spaghetti, barbeque sauce and sesame seeds. Stir, cover and cook for 5 minutes. Serve immediately.

Sausage, Peppers and Potatoes

Ingredients:  One large package of sweet Italian sausage

3 large red peppers

3 large green peppers

2 large Sweet Vidalia onions

10 large white potatoes, peeled and cleaned

2 cups of extra virgin olive oil

salt and pepper to taste

Adobo to taste

2 cups of water

2 cups of pinot grigio or chardonnay

Directions: Pre-heat oven to 400.   Cut up sausage into 2 inch chunks. Slice up peppers, onions and potatoes.  Place into deep baking dish. Toss with a generous amount of olive oil, salt, pepper and adobo and add in your sausage. Mix and coat everything. Pour white wine and water into bottom of pan.  Bake for 2 hours, or until potatoes are soft.  Serve on warm Italian bread.

Greek Grilled Shrimp Kabobs with Parmesan Couscous

Ingredients: 1 lb. raw jumbo shrimp, cleaned and deveined

1 large red onion

2 large green peppers

1 box of cherry tomatoes

1 container of crumbled feta cheese

1 box of instant parmesan couscous

For the Marinade:

2 cups of a good olive oil

The juice and zest of 3 lemons

Sea Salt and Pepper to taste

Oregano to taste

Directions:  Place wooden skewers in cold water and leave off to side. Cut up all vegetables into bite size pieces.  Prepare marinade in a separate bowl. Place veggies and shrimp into a shallow baking dish. Pour marinade over everything.  Let it sit in refrigerator about 4 hours (or longer).  Skewer everything, alternating between vegetables and shrimp.  Grill over medium flame until shrimp are pink and opaque. Serve over warm couscous, with crumbled feta and a drizzle of olive oil on top.

Linguine with Shrimp and Lemon Oil

Ingredients

For the lemon oil:

• 1/2 cup extra-virgin olive oil

• 1 lemon, zested

For the pasta:

• 1 pound linguine pasta

• 2 tablespoons olive oil

• 2 shallots, diced

• 2 garlic cloves, minced

• 16 ounces frozen shrimp

• 1/4 cup lemon juice (about 2 lemons)

• 1 lemon, zested

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 3 ounces arugula (about 3 packed cups)

• 1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Tilapia with Roasted Asparagus

Ingredients:

4 Tilapia Filets

2 cups of Milk

1 cup of Flour

Salt and Pepper

1 1/2 cups of Bread Crumbs

3 Eggs

1 Lemon

Extra Virgin Olive Oil

Asparagus

2 Tablespoons of Butter

Cooking Spray

Tilapia:

1) Preheat oven to 425 degrees. Soak tilapia filets in 2 cups of milk and a cup of ice for 15 minutes.

2) Create a breading station...

*Mix flour salt and pepper in a dish

*Lightly beat eggs in a separate dish

*Place bread crumbs in a separate dish

One at a time, dip tilapia in flour mixture, coating both sides, egg mixture and bread crumbs. Transfer to a large plate.

3) Heat olive oil and 2 tablespoons of butter on medium heat. Add filets and cook until slightly brown, approximately 3 minutes per side.

4) Line a baking sheet with foil and spray lightly with cooking spray. Place tilapia on baking sheet and bake approximately 8 minutes.

Roasted Asparagus:

1) Cut or snap off the ends of asparagus (while most cooks suggest to snap off, it is time consuming so I just cut them). Wash and dry thoroughly.

2) Place asparagus, enough olive oil to coat asparagus, salt and pepper in a zip lock bag. Work the bag with your hands until the asparagus is fully coated with olive oil.

3) Prepare another baking sheet, lined with foil and sprayed with cooking spray. Empty the asparagus bag onto baking sheet. Make sure that the asparagus is evenly distributed throughout the baking sheet, and that none of the pieces are overlapping. This will ensure it cooks evenly.

4) Roast the asparagus at 425 degrees for 20 minutes.

*When the Tilapia and Asparagus are finished, I like to squeeze the juice of a lemon over both the fish and the asparagus.

Steak Fajitas

Ingredients

• 1 Tbsp vegetable oil

• 1 lb. of flank steak, skirt steak or carne asada

• 1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.

• 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips

• Salt

Marinade:

• Juice of 1 lime

• 2 Tablespoons of olive oil

• 2 cloves garlic, peeled, minced

• 1/2 teaspoon ground cumin

• 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)

• 1/4 cup chopped fresh cilantro, including stems

Method

1 Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

2 Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tented with foil, for 5 minutes.

3 Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.

4 Slice the meat against the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.

5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Tilapia in Foil Packets with Baby Spinach and Cannellini Beans

Ingredients:

6 tilapia filets

1 can of cannellini beans

1 small package of fresh baby spinach

4 cloves of minced garlic

6 large pieces of aluminum foil

2 cups of white wine

1 cup of olive oil

1 pad of butter for each packet

Salt and pepper to taste

(all ingredients are distributed among each foil packet

Directions:  Pre-heat oven to 350.  Season fish with salt and pepper. Take a large square of tin foil.  In this order, place tilapia filet, minced garlic, a handful of baby spinach leaves and 3 tablespoons of cannellini beans. and a pad of butter. Fold up your packet but leave a small opening.  Pour in a couple of table spoons of olive oil and wine. Bake at 350 for 15-20 minutes or until fish is flakey.  Serve with white rice.

Mom’s Pasta ‘N’ Peas

Ingredients:

1 lb. of elbow macaroni

1 medium Vidalia onion

1 can of sweet peas (Do not drain)

2 small cans of Del Monte tomato sauce

1/2 cup of Olive oil

1 cup of parmesan cheese

Salt and pepper to taste

Oregano to taste

Directions:  Dice up your onion, season with salt and pepper and sauté until transparent. Add in 2 small cans of tomato sauce.  Sprinkle a little oregano. Bring to a boil and simmer for about 15 minutes.  In a separate pot, boil and salt water and cook your pasta until al dente. Into your sauce, add your can of peas and juice.

Simmer for another 10 minutes.  Drain pasta and pour sauce on top. Top with grated parmesan cheese

*Add some cooked, shredded chicken breast for extra protein.

Lobster Risotto

 

2 Lobster Tails

¾ cup red onion finely chopped

1 box chicken stock

½ cup Pecorino Romano Cheese

½ cup Brandy

3 Tablespoons of Butter

Zest and Juice of 1 Lemon

½ tsp dill seed or 1 Tablespoon Fresh Dill Chopped

Salt & Pepper to Taste

1) Bring large pot of salted water to a boil. Boil lobster tails for 10 minutes, until meat is white and tails are slightly curled. Set tails aside to rest for 10 minutes.

2) In another large pot, melt butter. Add onions and cook for 3 minutes. Add rice gradually, and cook until rice is coated with butter, approximately 3 to 5 minutes. Add Brandy and cook until absorbed. Add in chicken stock, 1 cup at a time, until rice absorbs liquid. Stir in lemon zest, lemon juice, dill and lobster meat. Serve with crusty bread.

Ham & Cheese Casserole

My friend Alicia taught me how to prepare ham steaks in such an easy, delicious way! I layer this dish just like I would when making lasagna.

1 lb. ham steaks

1 cup orange juice

1/2 cup brown sugar

1 package (12 0z) of yolk free pasta

1 lb. asparagus cut into 1 inch pieces

1/3 cup flour

1/2 stick of butter

1 small onion chopped

2 1/2 cups skim milk

1 cup parmesan cheese

Dash of nutmeg

Salt & Pepper to taste

 Mix orange juice and brown sugar in a small bowl and pour into skillet. Add ham steaks to skillet and cook on medium heat for 10 minutes per side. Let ham rest for 10 minutes and cut into small pieces.

In a large pot of salted water, cook pasta 10 to 12 minutes. The last four minutes, add asparagus. Remove asparagus with slotted spoon and set aside. Drain pasta and set aside.

In another skillet, melt butter, add onions and cook until tender. Whisk in flour. Slowly add milk about 1/2 cup at a time and continue to stir until milk is absorbed. Stir in parmesan cheese. Add in dash of nutmeg, salt and pepper.

In 2 quart baking dish, ladle cheese on bottom. Layer noodles, cheese mixture, asparagus, ham and parmesan cheese. Repeat these steps. For the top layer, poor remaining cheese mixture over noodles. Bake at 375 covered loosely in foil for 30 minutes, then uncovered for 10 minutes. 

Chicken & Broccoli Risotto

2 lb. chicken breast cooked and shredded

1 crown broccoli cooked and chopped

4 cups chicken broth

1 stick of butter

1 small onion chopped

2 1/2 cups rice or orzo pasta

dried thyme

1 cup white wine

1/2 lb. fontina cheese shredded
1/2 cup parmesan cheese

Bring chicken broth to a boil, then simmer. In another large pot, melt butter and add onion, cooking until tender. Add rice, thyme and cook for 1 minute. Add wine, salt and cook until wine is absorbed.

Add in chicken broth, 1 cup at a time, waiting for each cup to be absorbed into the rice. Stir in cheese, broccoli, and chicken. Add salt & pepper to taste.

Italian Bow-Ties & Marscapone Cheese

This is one of my daughter's favorite dishes, and it is a great way to hide the veggies!

1/2 box of bow-tie pasta

1/2 cup pasta water reserved

2 cups baby carrots steamed and chopped

1 zucchini steamed and chopped

1/2 cup marscapone cheese

1/2 cup cream cheese

1 clove garlic minced

1/4 onion grated

olive oil

Salt & pepper to taste

Cook pasta according to package directions. Reserve 1/2 cup of pasta water. Steam carrots and zucchini for 10 to 12 minutes until they reach desired tenderness. In small pan, with enough olive oil to coat the pan, saute onions and garlic 2 to 3 minutes on medium heat and set aside. 

Combine cooked pasta with marscapone and cream cheese. Add in pasta water, onion, garlic, veggies, salt and pepper until well combined. Serve warm.

Grilled Balsamic Chicken

2 lbs chicken breast

1/2 cup balsamic vinegar 

1/2 cup olive oil

1 egg

1 tablespoon savory seasoning

2 cloves garlic crushed

Salt & pepper to taste

Whisk together vinegar, olive oil, egg, savory, garlic, salt and pepper. Marinate chicken for 4 to 6 hours and grill.

Asparagus & Tomato Couscous

My friend Jen brought this over for a lunch play date one afternoon and I had to have the recipe! Here is my take on Asparagus & Tomato Cous Cous. The lemon and honey make this recipe a keeper!

1 cup whole wheat couscous

Asparagus cut into 1 inch pieces, blanched

Grape tomatoes, halved

1 cup mayo

2 tablespoons honey

1/3 cup dijon mustard

Juice of 1 lemon, plus zest

Cook couscous according to directions. To blanch asparagus, bring large pot of salted water to a boil, cook asparagus for five minutes. With slotted spoon, remove asparagus and place in large bowl of ice water. Remove from ice water and set aside.

In a large bowl, mix mayo, honey, mustard, lemon and zest. Add in couscous, tomatoes and asparagus. Can be served room temperature or cold.

Crock-Pot Chicken Quesadillas

2 lbs chicken breast cooked and shredded

1 red bell pepper seeded and chopped

1 green bell pepper seeded and chopped

1 jalapeno seeded and chopped

2 cloves garlic minced

1/2 small onion chopped

1 tsp red pepper

1 tsp cajon seasoning

1 tsp chili powder

salt and pepper to taste

shredded mexican blend cheese

tortillas

Extras:

shredded lettuce

sour cream

salsa

chopped tomato

guacamole

Combine all ingredients in crock-pot and cook for 3 to four hours. Spread chicken mixture on tortillas. Top with cheese, cover with another tortilla. Bake for 10 minutes at 350 degrees. Remove from oven and let stand for 5 minutes before cutting.

Homemade Crock-Pot Chicken Soup

Ingredients:

3 large chicken breasts

4 celery stalk

5 carrots

1 large spring onion

1 package of sliced portabella mushrooms

1 container of chicken broth

2 cups of water

2 cans of cream of chicken or celery soup

salt and pepper to taste

8oz. of cooked Egg Noodles

Directions: Chop up veggies and put on bottom of slow cooker. Season chicken breasts with salt and pepper and place on top of veggies. Pour liquid and cream of chicken soup on top.  Cover and set slow cooker to high for 3 hours.  After 3 hours, take out chicken and shred. Put chicken back in and let cook for another 1/2 hour.  When finished, ladle over cooked egg noodles.  Serve with hot, crusty bread!

Proscuitto, Feta & Fresh Basil Bites

1 package of refridgerated seamless dough

1 cup feta cheese crumbled

1/2 lb prosciutto

2 tablespoons olive oil

6 to 8 fresh basil leaves chopped

Salt & pepper to taste

Unroll dough and cut into four rectangles. Mix feta cheese, olive oil, salt and pepper in small bowl. Layer proscuitto, feta mixture and freshly chopped basil on each rectangle. Roll each rectangle and slice dough. Place on baking sheet and bake at 375 for 20 minutes.

Crepes

Ingredients:

3/4 cup of flour

2 eggs

1 1/4 cups of milk

3 tablespoons of  melted butter

Pinch of salt

Directions:

1) Whisk flour and salt. Make a well in the center and add eggs. Whisk together.

2) Gradually pour milk in mixture and whisk until smooth.

3) Melt butter in skillet. Pour 2 tablespoons of batter and quickly tilt pan from side to side to form a thin layer. Cook approximately 1 minute and flip. Continue this with rest of batter and brush melted butter when necessary. Serve with maple syrup and fresh fruit.

**Crepes freeze very well when placed in air tight container with layers of parchment paper.