Brie En Croute

Brie En Croute

Serves a crowd.

I know few people who dislike brie en croute.  VERY few women who dislike brie en croute.  It's just so creamy and wonderful and such a great appetizer.  Make this for your new girls night, or pop in the oven before your next party.  It's fab.
Source: Paula Deen

1 sheet frozen puff pastry (package comes with 2 sheets)

1 T. butter

1/4 c. chopped pecans or walnuts, if desired

1 small (8-ounce) wheel Brie

1/2 c. raspberry jam

2 eggs, beaten

Preheat oven to 375 degrees F.

Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.

Bacon, Egg, and Toast Cups

Bacon, Egg, and Toast Cups

Makes 6 cups.

These are fun and great for crowds of all ages.  They combine three breakfast greats -- bacon, eggs, and toast. 
Source: Martha Stewart

3 tablespoons unsalted butter, melted

6 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

Coarse salt and ground pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Note:

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Chipotle Taco Salad

Chipotle Taco Salad

Serves 4-6.

For gluten-free instructions, visit the blog link below!  And even though I tried something new by using ground beef, I will go back to chicken next time.  You just can't beat the grilled chicken in this recipe!
Slightly adapted from: Bake, Eat, Repeat blog

2/3 c. reduced fat or light sour cream
1/3 c. fresh cilantro, chopped
4 t. fresh squeezed lime juice
1-2 T. minced Chipotle chile canned in adobo sauce
1 t. ground cumin
1 t. chili powder
1/4 t. salt

3 c. shredded lettuce
2 c. chopped chicken breast or ground beef
1 c. grape tomatoes, halved lengthwise
1/2 c. diced avocado
1/3 c. thinly sliced red onion
1 can black beans, rinsed and drained

Mix together all ingredients for the sauce, and pour on the bottom of a large bowl (Dressing will be too thick to "drizzle" on top afterward).
Layer salad ingredients over top of sauce. Stir gently to coat salad mixture with sauce.

The Forgotten Garden

The Forgotten Garden by Kate Morton

Best book I've read in a while.  Go read it.

Book description from Amazon:

From the #1 internationally bestselling author of The House at Riverton, a novel that takes the reader on an unforgettable journey through generations and across continents as two women try to uncover their family’s secret past
A tiny girl is abandoned on a ship headed for Australia in 1913. She arrives completely alone with nothing but a small suitcase containing a few clothes and a single book—a beautiful volume of fairy tales. She is taken in by the dockmaster and his wife and raised as their own. On her twenty-fi rst birthday, they tell her the truth, and with her sense of self shattered and very little to go on, "Nell" sets out to trace her real identity. Her quest leads her to Blackhurst Manor on the Cornish coast and the secrets of the doomed Mountrachet family. But it is not until her granddaughter, Cassandra, takes up the search after Nell’s death that all the pieces of the puzzle are assembled. A spellbinding tale of mystery and self-discovery, The Forgotten Garden will take hold of your imagination and never let go.

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Asian-Glazed Chicken

Asian-Glazed Chicken

Serves 4.

Delicious!  We loved this!  A word of warning, though -- the sauce is strong, so don't just dump it on. 

As you can see, the original recipe calls for drumsticks.  You could easily sub another bone-in chicken, such as thighs, without having to alter the cooking time too much.  I used boneless breasts, because it was what I had on hand, and it worked great, but I had to reduce the cooking time to avoid an overcooked chicken breast.  Remove the chicken after it is cooked through, which occured for me conveniently after the ~20 minutes of simmering.  I kept the chicken warm under tented foil, and then continued to boil the sauce to reduce it.
8 medium chicken drumsticks, skin removed
olive oil spray
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Strawberry Bread for Mother's Day

Strawberry Bread for Mother's Day

Makes 3 mini loaves.

It's strawberry season. And you know a mom that would probably appreciate a freshly-baked loaf of strawberry bread. And since this recipe makes 3 mini loaves, you can make THREE moms happy.
Inspired by: Ohio P.E.O. Cooks II cookbook

3/4 c. dark brown sugar, packed
1/3 c. vegetable/canola oil
1 egg
1/2 t. baking soda
1/2 t. salt
1 t. vanilla
1/2 c. sour milk (1/2 c. regular milk + 1 t. white vinegar)
1-1/4 c. all-purpose flour
1 c. fresh strawberries, chopped
1/4 c. granulated sugar

Preheat oven to 350 degrees.

Beat together brown sugar, oil, and egg. Mix soda, salt, vanilla, and sour milk in separate bowl. Combine with first mixture. Stir in flour and strawberries. Pour batter into three greased mini loaf pans. Sprinkle top with granulated sugar. Bake for 35 minutes, or until a toothpick comes out clean and tops are beginning to brown. Wait 10 minutes before removing from pans. Cool completely. Wrap up and deliver to some deserving mothers!

Recipe Revisited: Chicken and Rosemary En Croute

Recipe Revisited: Chicken and Rosemary En Croute

So back in high school, a best friend's mom used to always make Chicken Bundles (as I write this, I'm ashamed that I can't link a post from my own blog... Note to self, post about these!).  I've heard people have other names for these Chicken Bundles, such as Love Pockets, Bagel Chicken... heck, feel free to make something else up!  Regardless of what you call them, you know how good they are.
BUT THEN, I found this recipe.  It's like the older sister to the Chicken Bundle.  It's more mature... sophisticated... Do I dare propose that THIS bundle could be comfortable at a fancy dinner?  I think I may.  Chicken Bundles make me think of Tuesday night dinner, with the kids still in the soccer shinguards, and the baby throwing pieces of it on the floor.  But these aren't just Bundles.  These we shall call En Croutes.  Who cares if it makes sense.  Just know that these are by no means meant to replace the beloved Chicken Bundle, but they will give you an option when you want to serve the chicken bundle in a somewhat fancier setting.

Makes 4.

1 (8-oz.) can refrigerated crescent dinner rolls
2 T. minced green onions
6 oz. Brie cheese, rind removed, cubed
1-1/2 c. chopped, cooked chicken breast
1 egg, beaten
1 t. crushed dried rosemary
1 T. grated Parmesan cheese

Preheat oven to 350. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of minced onions onto the center of each rectangle; top with 1/4 of cubed Brie. Top each with 1/4 of chicken, pressing slightly into the cheese. Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form a rectangle. Press all edges to seal.

A Note From The Little Lady: I made these up to this point and then froze them, wrapped well in plastic wrap. When we were ready to have them, I thaw and continued on with directions below.

Place seam side down on ungreased baking sheet. Cut three 1-inch slashes on top of each roll to allow steam to escape. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake for 20-25 minutes or until golden brown.

Another Note from The LL: The original recipe says this will serve four. The bundles are not that big, and, although rich, offer a fairly meager amount. If you are serving these with a few hearty sides, you could get by with one per person, but otherwise, it's pretty easy to eat two.

Breakfast Yogurt Bar

Breakfast Yogurt Bar

I get together with a few other girlfriends every week for breakfast.  We rotate houses, which leaves each person hosting about once a month.  Because I like to keep things from falling into a habitual pancake bonanza, or endless eggs, I strive to find new things.  Enter yogurt bar... 

Plain Greek yogurt
Plain ("regular") yogurt

As for toppings, anything goes, but here are some suggestions:
- granola
- honey
- dried fruit
- fresh fruit
- nuts
- fruit preserves

If you're wondering what those muffins are in the back of the photo, those are honey and granola muffins, and went great with the yogurt bar!

Salted Caramel Oatmeal Chocolate Chip Cookies

Salted Caramel Oatmeal Chocolate Chip Cookies

Makes about 3 dozen.

These are fabulous!  YUM-MY!
Source: Created by Diane blog

1/2 c. softened butter
3/4 c. brown sugar
1/2 c. sugar
2 eggs
2 t. vanilla
1 1/2 c. flour
1 t. baking soda
1 t. cinnamon
1 t. coarse Kosher salt
3 c. old fashioned oats
1 c. mini chocolate chips
1/4 c. Caramel sauce, plus more for topping

Preheat oven to 350 degrees (325 for dark pans).

Beat butter and sugars on medium speed.  Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, salt, and mix well.  Mix in oats, chocolate chips and caramel sauce.

Drop by 2 T. size scoop onto a prepared cookie sheet.  Push a dent into the center of each cookie, and add a small amount of caramel sauce. Bake for 10 minutes, dust with coarse kosher salt when you remove them from oven.

The Weird Sisters

The Weird Sisters by Eleanor Brown

This is a quirky little book about a family who regularly quokes Shakespeare as part of their everyday conversation and three sisters who are all back home, hoping to find themselves and a direction in which to continue their lives.  This book didn't leave a lasting impression on me, but I remember enjoying it as I made my way through.  Plus, it takes place in Ohio, so reading those references was kinda fun.  :)
Book description from Amazon:

This is the "delightful" (People) New York Times bestseller that's earned raves from Sarah Blake, Helen Simonson, and reviewers everywhere-the story of three sisters who love each other, but just don't happen to like each other very much...

Three sisters have returned to their childhood home, reuniting the eccentric Andreas family. Here, books are a passion (there is no problem a library card can't solve) and TV is something other people watch. Their father-a professor of Shakespeare who speaks almost exclusively in verse-named them after the Bard's heroines. It's a lot to live up to.

The sisters have a hard time communicating with their parents and their lovers, but especially with one another. What can the shy homebody eldest sister, the fast-living middle child, and the bohemian youngest sibling have in common? Only that none has found life to be what was expected; and now, faced with their parents' frailty and their own personal disappointments, not even a book can solve what ails them...

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Lemon-Raspberry Coffeecake

Lemon-Raspberry Coffeecake

Serves 10.

A great coffeecake recipe!  Fresh, spring-y, and anything BUT dry.  I will definitely make this one again.
Slightly updated from: The Salsky Update blog

1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 c. granulated sugar
1/2 c. butter, softened
1 egg
2-3 T. lemon juice1 tsp. vanilla
3/4 c. buttermilk
2-3 T. freshly squeezed lemon juice

Cream Cheese layer:
3 oz. cream cheese, softened
1 T. freshly squeezed lemon juice
1 egg
1 c. fresh raspberries
powdered sugar (optional)

Preheat oven to 375 degrees. Lightly grease bottom of 9"-round cake pan.  Grease and lightly flour pan; set aside. For cake, in a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined. Add 1 egg, vanilla, and lemon juice. Beat on low to medium 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.

For cheesecake filling, in small mixing bowl beat cream cheese and remaining 1/4 c. granulated sugar on medium to high until combined. Add lemon juice and 1 egg. Beat until combined.

Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter, spreading to edges. Dollop remaining batter on cream cheese layer, carefully spreading to edges of pan.

Bake 20 minutes or until puffed. Gently press raspberries into cake. Reduce oven to 325 degrees.  Bake for an additional 25-28 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges of cake from pan; remove from pan. Sprinkle with powdered sugar, if desired.

BBQ Chicken Pizza with Avocado

BBQ Chicken Pizza with Avocado

Serves 3.

1 Boboli pizza crust
1/3 c. pizza sauce
1/3 c. BBQ sauce
1 chicken breast, cooked and chopped
1/3 c. frozen corn, thawed
1/4 c. thinly sliced red onion
1 to 1-1/2 c. shredded Mexican cheese blend
1/2 avocado, thinly sliced

Preheat oven to 450 degrees.

Combine pizza sauce and BBQ sauce; spread on top of pizza crust.  Top with chicken, corn, and red onion.  Sprinkle with cheese. 

Bake for 10-12 minutes.  After removing from oven, top with sliced avocado and serve.

Spinach, Mushroom, and Goat Cheese Crustless Quiche

Spinach, Mushroom, and Goat Cheese Crustless Quiche

Serves 6.

I loved this.  And, after being in a breakfast rut, it was just what I needed to remind myself that, yes, breakfast is good.  :)
Inspired by: Budget Bytes blog

8 oz. fresh mushrooms, thinly sliced
1 t. fresh minced garlic
Salt and pepper, to taste
10-oz. pkg. frozen spinach, thawed and squeezed dry
3 eggs
3 egg whites
1 c. 2% milk
3 oz. goat cheese, crumbled
1/3 c. grated Parmesan

Preheat your oven to 350 degrees.  Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

Spray a pie dish with non-stick spray. Squeeze any remaining water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled goat cheese.  Sprinkle Parmesan cheese on top of that.

In a medium bowl whisk together the eggs and milk until fairly smooth.  Pour this mixture into the pie dish over the spinach, mushrooms, and cheeses.

Top with additional Parmesan if desired.  Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

The Night Circus

The Night Circus by Erin Morgenstern

I really wanted to like this book, but it moved a little too slow for me.  I wish it had been written in half the number of pages.  Similar to The Hunger Games, it follows a competition between two teens (I think they're teens?) in a science-fiction world.  In The Night Circus, though, the setting is a whimsical circus that travels the world, popping up without warning, occurring only at night, and alluring patrons with some of the most jaw-dropping and awe-inspiring acts.  It gets great reviews, so I'm in the minority for losing interest.
Amazon book description:

The circus arrives without warning. No announcements precede it. It is simply there, when yesterday it was not. Within the black-and-white striped canvas tents is an utterly unique experience full of breathtaking amazements. It is called Le Cirque des Rêves, and it is only open at night.

But behind the scenes, a fierce competition is underway—a duel between two young magicians, Celia and Marco, who have been trained since childhood expressly for this purpose by their mercurial instructors. Unbeknownst to them, this is a game in which only one can be left standing, and the circus is but the stage for a remarkable battle of imagination and will. Despite themselves, however, Celia and Marco tumble headfirst into love—a deep, magical love that makes the lights flicker and the room grow warm whenever they so much as brush hands.

True love or not, the game must play out, and the fates of everyone involved, from the cast of extraordinary circus per­formers to the patrons, hang in the balance, suspended as precariously as the daring acrobats overhead.

Written in rich, seductive prose, this spell-casting novel is a feast for the senses and the heart.

Honey and Granola Muffins

Honey and Granola Muffins

Makes about 3 dozen mini muffins or 15 regular muffins.

This is not typically a muffin recipe that would jump out at me.  But it seemed like a good muffin to try for my weekly breakfast group.  The cookbook actually calls it a cupcake, and suggests frosting it with a cream cheese icing, but I thought it was perfect plain, as a muffin.  Something about the way it tasted actually reminded me of a cake donut.  The sweetness of the honey, and the light crunch of the granola made for a perfect match.   Don't avoid this one if it "doesn't sound like something you would like."  You might be surprised.
Source: Cupcakes from the Primrose Bakery cookbook

8 T. (1 stick) unsalted butter, at room temperature
1/2 c. packed light brown sugar
1/2 c. mild honey
2 large eggs
1-2/3 c. all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/4 c. 2% reduced fat milk
1/2 t. pure vanilla extract
1/4 c. low-fat plain yogurt
2 1/2 c. granola (pick out any large whole nuts)

Preheat oven to 350 degrees

In a large mixing bowl cream the butter, brown sugar, and honey until the mixture is light an fluffy, which should take about 2-3 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.

Sift the flour, baking soda, baking powder, and salt together into a separate bowl. Mix the milk, vanilla, and yogurt together. Add one-third of the flour mixture to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added. Fold in the granola carefully to incorporate evenly.

Carefully spoon the mixture into cups, filling them about two-thirds full. Bake in the oven for about 24 minutes until golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes – it should come out clean.

Remove from the oven and leave the cupcakes in their pans for about 10 minutes. Serve warm with butter and honey.

Cocktail Party

Cocktail Party

Everyone loves a party.  Some people like hosting, some only like attending, and others, like myself, love both.  Here's a sample party to help give you ideas when you're planning your next party.

It's not a cocktail party without some cocktails:

Tequila-Thyme Lemonade:

Fireside Martini:

Or any other cocktail off my drinks section.

Scatter some fresh flowers throughout the party area:

Keep coasters available for guests' drinks and have some playing cards out in case anyone wants to start a game:

To me, a meat and cheese tray is a classic go-to party staple.  It's easy to put together for the host, and just as easy to grab and eat for the guests.  Plus, I think they look pretty:

Every party needs a dip, right?  Here's a hot spinach and artichoke dip, but any of your favorites will work just fine.

See that small bowl hiding behind the spinach and artichoke dip?  That's snack mix.  Make your own or buy it at the store.  However you get it, just do it, because it's another easy snack to have on hand.  And people will eat it.

Bacon-wrapped dates!  Yum:

Some chocolate chip cookies for the guests with sweet teeth:

And some reused candle jars as candy jars, because, let's be honest, most people will usually go for at least a bite of something sweet:

Enjoy the night and have a blast with friends!

Beef and Cheese Manicotti

Beef and Cheese Manicotti

Serves 6.

This is something I should always have in the freezer. It's such a great meal to have on hand, can feed a crowd, and is usually something everyone loves.  Plus, the only things you need to make it a complete meal are garlic bread and salad.
Source: Giada De Laurentiis

4 t. olive oil

1 medium onion, coarsely chopped

1 lb. ground beef

Salt and freshly ground black pepper

1 (8-oz. pkg.) manicotti

1 (15-oz.) container whole-milk ricotta

3 c. shredded mozzarella

1 c. grated Parmesan

2 T. chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 c. marinara sauce

2 T. butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 t. of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 t. of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4-6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1-1/2 to 2 c. mozzarella cheese, 1/2 c. Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 t. of oil over a 13"x9" glass baking dish. Spoon 1 1/2 c. of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 c. of mozzarella cheese, then the remaining 1/2 c. of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes. Let the manicotti stand 5 minutes and serve.

Roasted Broccoli and Cauliflower

Roasted Broccoli and Cauliflower

Serves 4-6.

Here's an EASY way to eat and like your veggies.  I don't love raw cauliflower, but I loved this!  Plus, I think it's trending now... all the cool kids are making it.
Source: Bake, Eat, Repeat blog

1 large head broccoli

1 large head cauliflower

Olive oil

Salt and pepper

Juice and zest of one lemon

Shredded Parmesan cheese

Preheat the oven to 425 degrees. Line a large rimmed baking sheet with foil.
Wash broccoli and cauliflower and then dry THOROUGHLY. Trim into mini trees.

Spread broccoli and cauliflower over baking sheet and drizzle generously with olive oil (probably about 4-5 Tablespoons). Stir to coat. Sprinkle with a generous amount of salt and pepper, stir again.

Bake in the preheated oven for 20 to 25 minutes, or until vegetables begin to brown on the outside.
Remove from oven and immediately mix in lemon juice, lemon zest, and freshly grated Parmesan cheese. Serve immediately.

Asian Lettuce Wraps

Asian Lettuce Wraps

Serves 2-4.

A good friend of mine and I are recipe swapping today from each other's blogs.  Not only do I get to tell you about this fantastic lettuce wraps recipe, but I also get to introduce you to a pretty awesome blog.  Now, before you get all critical and tell me that her photography is better than mine, and that her writing shows much more thought and humor, please know that I already know that.  And I agree with you.  :)  So check out this recipe below, and then head on over to her blog to see which one of mine she chose. 
Source: Bake, Eat, Repeat blog

2 tsp. canola oil
4 cloves garlic, minced
1 Tablespoon minced fresh ginger
1 lb. ground turkey
About 8 small mushrooms, finely chopped
1 tsp sea salt
1 cup carrots, thinly shredded
1/2 cup green onions, thinly sliced
4 Tablespoons soy sauce
1 teaspoon canola oil
1/2 lemon, zested and juiced (or 2 Tablespoons fresh lemon juice)
1 teaspoon Sriracha sauce
1/3 cup chopped cilantro
1/2 heads leaf lettuce (iceberg, Boston, or butter would work)

Dipping sauce:
4 Tablespoons soy sauce
4 Tablespoons rice vinegar
3 Tablespoons water
2 teaspoons honey
1 teaspoon finely minced ginger
Heat a very large skillet to medium high heat. Once hot, add canola oil, garlic, and ginger. Saute for 30 seconds, then add ground turkey, mushrooms, carrots, and salt. Cook until turkey is heated through, about 5 minutes. If you get too much extra liquid in the pan, tilt the pan and use a spoon to get most excess liquid out. Add green onions.  Add soy sauce, canola oil, the zest and juice from the lemon, and Sriracha sauce to taste (we ended up using more Sriracha and soy sauce then called for).
Remove from heat and stir in cilantro.

For dipping sauce, whisk all ingredients together.

To serve spread lettuce leaves on plate. Place turkey mixture in the leaves, drizzle with sauce, and devour!

Roasted Brussel Sprouts

Roasted Brussel Sprouts

Serves 4 as a side dish.

This may be one of my new favorite sides. 

12 oz. package brussel sprouts, halved
3 slices bacon, chopped
Olive oil
Balsamic vinegar
salt and pepper

Toss brussel sprouts in olive oil and balsamic vinegar.  Spread on a baking sheet and season with salt and pepper.  Stir in chopped bacon.

Roast for 15-20 minutes, or until brussel sprouts and bacon are roasted crispy.

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

Serves 4.

My sauce wasn't as thick as I expected it to be.  Not sure if I did something wrong or if it was supposed to be like that, but this recipe did not offer the thick, creamy sauce of traditional pot pie.  But it's a convenient new option of making chicken pot pie in the crock pot.
Source: Real Simple

8 ounces cremini mushrooms, stems trimmed and halved if large

4 carrots, cut into 1-inch pieces

1 medium onion, chopped

1/3 cup all-purpose flour

2 sprigs fresh thyme

1 bay leaf

1 1/2 pounds boneless, skinless chicken thighs (about 8)

kosher salt and black pepper
1 package refrigerated biscuits

1 cup frozen peas

1 cup frozen green beans

1/3 cup heavy cream

In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Before serving, bake biscuits according to package directions.

Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the biscuits.

Bacon-Wrapped Dates

Bacon-Wrapped Dates

Makes 25-30.

Source: YumSugar

16-oz. package of bacon (regular thickness-not thick cut), cut into thirds
8-oz. package of pitted dates

Preheat the oven to 350°. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil.

Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing downwards on the cookie sheet. Press firmly on the bacon wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon.

Bake for 20-25 minutes until crisp. Let cool for 10-15 minutes before serving.  Serve with toothpicks.

M&M Cookies

M&M Cookies

Makes about 3 dozen

Delish!  And so fun and colorful.
Source: Smashed Peas and Carrots blog

1/2 c. unsalted butter

1/2 c. butter flavored shortening
1 c. brown sugar
1/2 c. white sugar
1 1/2 t. vanilla
2 eggs
1 t. baking soda
1 t. salt
2 1/2 c. flour
2 c. M&Ms

Preheat oven to 350.

Cream the butter, shortening, both sugars and vanilla together with an electric mixer until fluffy.

Slowly add in each egg one at a time and mix together.

Then mix in the baking soda, salt and flour.

Add in the M&Ms and mix by hand until incorporated well.

Drop by spoonfuls onto a greased cookie sheet and bake for 11 minutes or until lightly golden brown. Let cool and store in an airtight container.

All-In-One Taco Dinner

All-In-One Taco Dinner

Serves 4-6.

Here's a tasty, easy-to-prep, make-ahead-friendly, freezer-friendly meal that you AND your kids will love.  And, it's pretty healthy, so that's a plus too.

1 lb. ground turkey
1 packet taco seasoning
1 (15-oz.) can black beans
1 (15-oz.) can diced tomatoes
1 c. frozen corn, thawed
1-1/2 c. shredded cheddar cheese (or Mexican blend)
Sour cream
Taco sauce
crushed tortilla chips (or 12 crunchy taco shells, crushed)

Preheat oven to 350 degrees.

Cook ground turkey in a large skillet until no longer pink.  Drain if needed, and then add taco seasoning, along with any water as directed on seasoning packet.

Stir in black beans, diced tomatoes, corn, and shredded cheddar.  Pour into a baking dish and top with crushed tortilla chips.

Bake for 20-30 minutes or until dish is piping hot and tortilla chips begin to brown slightly.

To serve, top with sour cream and taco sauce, if desired.

Crescent Breakfast Casserole

Crescent Breakfast Casserole

Serves 6-8.

How's THAT picture for a breakfast fail in the appearance department?  So here's what happened:  In an attempt to make the dish a little more healthy, I substituted some Egg Beaters for some of the eggs.  I wis
Slightly adapted from: Bakin and Eggs blog

8 oz. can of crescent rolls (I used reduced fat)
8-10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.)
12 eggs, beaten
2 cups shredded cheese (jack, cheddar, colby – whatever you have on hand)
2-3 tbsp milk
salt and pepper, to taste
cooking spray

Preheat oven to 400 degrees and prepare a 9 x 9 or 11 x 9 baking dish with cooking spray.

Line the prepared baking dish with unrolled crescent roll dough, letting it come up the sides a bit. Press together seams.

Layer the crumbled bacon and cheese over the crescent dough. Beat eggs with milk, salt and pepper and pour over bacon and cheese.

Bake for about 25-30 minutes or until the center is set. Let cool for a few minutes and then cut into squares and serve.