It's Fall and its a great time for apples! I got this recipe from a friend, Katrina, and its a must try! I figured it would be worth sharing!!! I need to start posting my recipes, and since I am a little rusty - thought a recipe-share would be a good place to begin again.
Caramel Dip
Your choice of apples
2/3 C of Heavy Cream
1 and 1/4C of Marshmallows
1 bag of Caramels
Melt Caramels and Marshmallows and Whisk in Heavy Cream...
Serve warm with apples!
Enjoy!
Friday, October 12, 2012
Thursday, January 26, 2012
Spaghetti (Squash) & Meatballs
My sister-in-law, Lindsay Brase, introduced me to spaghetti squash. Now, I am in love...Last night, put a little something together. My apologies for no photo but we were too hungry and frankly it wasn't the "prettiest dish" ever but man was it good.
Ingredients:
1 Spaghetti Squash Halved (long ways and scoop the seeds out)
2 Shallots Finely Chopped
3 Tbsp of Garlic Powder
1/4 C of Chopped Fresh Basil
2 Tbsp of Dry White Wine
1 Cup or large handful of diced Sun-dried Tomatoes
2 Tbsp of Soy Sauce
Olive Oil
Butter
1 lb. of Extra Lean Ground Turkey
2 Tbsp Italian Seasoning
1/2 Cup of Parmesan Cheese
1/2 Cup of Bread Crumbs
Salt and Pepper to taste
Feta Cheese for topping
Preheat oven to 375 degrees
Sprinkle a little salt and pepper on Spaghetti Squash and face the halves down on a baking sheet and pop in the oven for about 30 minutes until knife tender. (do not over cook) The strings should be a little "al dente." Once squash is ready take out of oven and let sit for a bit so it cools down then scrap "flesh" out with a fork into a strainer...Let sit for a minute to let some of the extra juices strain out.
While that is baking, combine Ground Turkey, Italian Seasoning, 1 Tbsp of Garlic Powder, Parm. Cheese, and Bread Crumbs. In a little bit of Olive Oil (about 1-2 Tbsp) roll little meatballs and saute them until brown - set aside
With the same pan, add one more tbsp of Olive Oil and sautee shallots until translucent.
Add wine and sun-dried tomatoes. Once wine is absorbed, add soy sauce, rest of garlic powder, and toss squash into pan and add a couple tabs of butter. Once all is combined, add basil.
Serve with meatballs and sprinkle feta on top.
Ingredients:
1 Spaghetti Squash Halved (long ways and scoop the seeds out)
2 Shallots Finely Chopped
3 Tbsp of Garlic Powder
1/4 C of Chopped Fresh Basil
2 Tbsp of Dry White Wine
1 Cup or large handful of diced Sun-dried Tomatoes
2 Tbsp of Soy Sauce
Olive Oil
Butter
1 lb. of Extra Lean Ground Turkey
2 Tbsp Italian Seasoning
1/2 Cup of Parmesan Cheese
1/2 Cup of Bread Crumbs
Salt and Pepper to taste
Feta Cheese for topping
Preheat oven to 375 degrees
Sprinkle a little salt and pepper on Spaghetti Squash and face the halves down on a baking sheet and pop in the oven for about 30 minutes until knife tender. (do not over cook) The strings should be a little "al dente." Once squash is ready take out of oven and let sit for a bit so it cools down then scrap "flesh" out with a fork into a strainer...Let sit for a minute to let some of the extra juices strain out.
While that is baking, combine Ground Turkey, Italian Seasoning, 1 Tbsp of Garlic Powder, Parm. Cheese, and Bread Crumbs. In a little bit of Olive Oil (about 1-2 Tbsp) roll little meatballs and saute them until brown - set aside
With the same pan, add one more tbsp of Olive Oil and sautee shallots until translucent.
Add wine and sun-dried tomatoes. Once wine is absorbed, add soy sauce, rest of garlic powder, and toss squash into pan and add a couple tabs of butter. Once all is combined, add basil.
Serve with meatballs and sprinkle feta on top.
Wednesday, November 16, 2011
Jalapeno Turkey Burgers
About two years ago I found a recipe on www.foodnetwork.com from Aaron McCargo Jr. for Jalapeno Sliders...This is my twist on it - A healthier, full size version...I guarantee after you eat these, you will never look at turkey burgers the same! Enjoy!
Ingredients Needed for Burgers:
One Shallot Chopped Finely
1lb. of Ground Lean Turkey
1 Seeded Jalapeno Chopped Finely
1/4 C of 1% Milk
1/3 C of Panko Bread Crumbs (you can use regular ones if you have them)
1/4 C of Salsa Verde (for those of you from MD - I think Safeways' is the best)
1 Tsp of Garlic Powder
1/2 Tsp of Pepper
Pinch of Salt
1 C of Shredded Pepper Jack Cheese (appx 4 ounces)
Ingredients for Special Sauce:
1 Cup of Sour Cream
1/2 Cup of Salsa Verde
Kaiser Rolls
Preheat oven to 375 Degrees
Mix all ingredients together. Make four baseball size meatballs, then make your patties.
Place in oven on a non stick cookie sheet for 30 minutes. The juices from the burgers will run a little bit, so don't worry!
Mix Salsa Verde and Sour Cream together and serve with burger on Kaiser Roll...
Enjoy!!!!
Wednesday, November 2, 2011
Shrimp and Broccoli Linguini in a Sundried Tomato Cream Sauce
So, I have a thing for cream sauces...not so great for the waist but oh so good. Every once in a while I will whip up a hearty creamy pasta - everything in moderation right?
1 Crown of Broccoli Chopped
12 oz. of Linguini pasta (about 3/4 of a box)
3 Tbsp. Olive Oil
5 Garlic Cloves Minced
1 Shallot Finely Chopped
1lb. Fresh Peeled and Deveined Shrimp (lightly season with salt and pepper)
1/2 C of White Wine
Half a Bag of Sun-dried Tomatoes (not in oil) Chopped
1 pint of heavy whipping cream
1/2 C of Skim Milk
1 Tbsp. Sherry
1/2 C of Parmesan Cheese
1 tbsp Sour Cream
2 Tbsp. Italian Seasoning
1 Tbsp. Pepper
1 Tbsp. Salt
1/3 C of Pasta Water
Start off by boiling some water for the pasta and broccoli, make sure you salt the water and add a little bit of olive oil. Cook pasta al dente and broccoli to your liking. Once pasta and broccoli are cook, reserve 1/3 C of Pasta Water and set pasta and veggies aside in colander.
Heat olive oil, garlic and shallot in a deep sauce pan over medium heat until lightly browned.
Add Tomatoes and Shrimp and sautee for about 2-3 mins. Deglaze with wine and scrap up any brown bits on bottom of pan.
Lower heat to Medium Low.
Add all remaining ingredients and pasta water Stir and cover, simmer on medium low for about 8 minutes, stirring frequently.
Serve immediately.
Sorry for the lame picture - my camera didn't have a charge...So phone camera it is!
1 Crown of Broccoli Chopped
12 oz. of Linguini pasta (about 3/4 of a box)
3 Tbsp. Olive Oil
5 Garlic Cloves Minced
1 Shallot Finely Chopped
1lb. Fresh Peeled and Deveined Shrimp (lightly season with salt and pepper)
1/2 C of White Wine
Half a Bag of Sun-dried Tomatoes (not in oil) Chopped
1 pint of heavy whipping cream
1/2 C of Skim Milk
1 Tbsp. Sherry
1/2 C of Parmesan Cheese
1 tbsp Sour Cream
2 Tbsp. Italian Seasoning
1 Tbsp. Pepper
1 Tbsp. Salt
1/3 C of Pasta Water
Start off by boiling some water for the pasta and broccoli, make sure you salt the water and add a little bit of olive oil. Cook pasta al dente and broccoli to your liking. Once pasta and broccoli are cook, reserve 1/3 C of Pasta Water and set pasta and veggies aside in colander.
Heat olive oil, garlic and shallot in a deep sauce pan over medium heat until lightly browned.
Add Tomatoes and Shrimp and sautee for about 2-3 mins. Deglaze with wine and scrap up any brown bits on bottom of pan.
Lower heat to Medium Low.
Add all remaining ingredients and pasta water Stir and cover, simmer on medium low for about 8 minutes, stirring frequently.
Serve immediately.
Sorry for the lame picture - my camera didn't have a charge...So phone camera it is!
Tuesday, August 23, 2011
Easy Breakfast Granola
Apologies first - I apologize I haven't posted in a while - Been crazy busy...but I promise I have been writing down my recipes as I go, so I will have more to post soon.
So, my mother-in-law has been making this awesome granola, so I thought I would try to make my own. I really don't love store-bought granola. I am very picky about what's in it. So here is the easiest/greatest granola you can make:
6 cups of REGULAR Old Fashion Oats
2 cups of Craisins
1.5 Cups of Shaved Coconut
1.5 Cups of Sliced Almonds
Honey or Agave Nectar
3 TBSP Grapeseed Oil
2 TBSP Brown Sugar
Preheat oven to 350 degrees.
Toss Oats with in the oil and spread onto a baking sheet. On a separate baking sheet spread out shaved Coconut. Place both sheets in oven. Remove once both are golden brown. BEWARE the Coconut will only take a few minutes. Once Oats are lightly "toasted" combine all ingredients in a bowl exept for the honey.
I squeeze honey over the bowl of ingredients and toss with a large spoon until i get clumps. Usually about takes about a 1/2 Cup. But if you like more honey---- add more!
Place in a tupperware or covered pyrex.
Serve with milk or over Vanilla Yogurt!!!
So, my mother-in-law has been making this awesome granola, so I thought I would try to make my own. I really don't love store-bought granola. I am very picky about what's in it. So here is the easiest/greatest granola you can make:
6 cups of REGULAR Old Fashion Oats
2 cups of Craisins
1.5 Cups of Shaved Coconut
1.5 Cups of Sliced Almonds
Honey or Agave Nectar
3 TBSP Grapeseed Oil
2 TBSP Brown Sugar
Preheat oven to 350 degrees.
Toss Oats with in the oil and spread onto a baking sheet. On a separate baking sheet spread out shaved Coconut. Place both sheets in oven. Remove once both are golden brown. BEWARE the Coconut will only take a few minutes. Once Oats are lightly "toasted" combine all ingredients in a bowl exept for the honey.
I squeeze honey over the bowl of ingredients and toss with a large spoon until i get clumps. Usually about takes about a 1/2 Cup. But if you like more honey---- add more!
Place in a tupperware or covered pyrex.
Serve with milk or over Vanilla Yogurt!!!
Wednesday, July 27, 2011
Cucumber Tomato Salad
I told you I loved cucumbers - But I also enjoy fresh easy salads in the summer. Here is a quick simple recipe for great side salad for dinner or even just this for lunch!
4 Mini Cucumbers Sliced
(I prefer to use them cause they tend to not have a lot of seeds) If you use 1 big cucumber, slice in half and remove seeds with spoon.
3 Tomatoes Chopped (I used the Tomatoes on a vine)
1/2 Small Red Onion diced
1 Cup of Crumbled Feta (the fresher the better)
1 Whole Lemon Juiced
2 TBSP of Olive Oil
1 TBSP of Red Wine Vinegar
Few chopped Kalamata Olives *Optional
Salt and Pepper to taste
So Good, So Easy, So Fresh
4 Mini Cucumbers Sliced
(I prefer to use them cause they tend to not have a lot of seeds) If you use 1 big cucumber, slice in half and remove seeds with spoon.
3 Tomatoes Chopped (I used the Tomatoes on a vine)
1/2 Small Red Onion diced
1 Cup of Crumbled Feta (the fresher the better)
1 Whole Lemon Juiced
2 TBSP of Olive Oil
1 TBSP of Red Wine Vinegar
Few chopped Kalamata Olives *Optional
Salt and Pepper to taste
So Good, So Easy, So Fresh
Thursday, July 14, 2011
Ceviche
You know when a recipe reminds you of a memory? It is amazing how a bite of food can bring you way back to a moment and it feels so "current." So today I am going to share a recipe from my Tia (Aunt in Spanish) Liz that I make every summer. It takes me straight back to Guatemala. It takes me straight to my Dad and how much I miss him. So I have attached a picture of him...and the fish we made ceviche with that day. This post is dedicated to the greatest father anyone could ask for. 
Mahi Mahi Ceviche
1 1/2 lbs of Mahi Mahi diced into small cubes
10-12 limes
5 Roma Tomatoes chopped
1 Cup of Cilantro chopped
1 Large Yellow Onion diced
3 Tbsp of Worcestershire Sauce
2-3 Tbsp of Salt (depending on your taste buds)
2 Tbsp of Pepper
Dice the raw fish into small cubes in a shallow dish. Squeeze all the lime juice over the fish until almost covered. Salt the fish, cover, and place in refrigerator for 1 hour. After letting it sit for 30 minutes, stir fish and return to the fridge for the last 30 minutes. Once fish has "cooked" in the lime juice (fish will turn opaque), add remaining ingredients and serve cold.
Mahi Mahi Ceviche
1 1/2 lbs of Mahi Mahi diced into small cubes
10-12 limes
5 Roma Tomatoes chopped
1 Cup of Cilantro chopped
1 Large Yellow Onion diced
3 Tbsp of Worcestershire Sauce
2-3 Tbsp of Salt (depending on your taste buds)
2 Tbsp of Pepper
Dice the raw fish into small cubes in a shallow dish. Squeeze all the lime juice over the fish until almost covered. Salt the fish, cover, and place in refrigerator for 1 hour. After letting it sit for 30 minutes, stir fish and return to the fridge for the last 30 minutes. Once fish has "cooked" in the lime juice (fish will turn opaque), add remaining ingredients and serve cold.
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