Friday Foodday

We made it! Happy Friday! I hope you have a fabulous weekend! Here are my favorite recipes for this week.

Skillet Chocolate Sheet Cake
c/o Kitchen Bellicious

Ingredients
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
dash salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla

For the Topping:
1/4 cup (1/2 stick) butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 teaspoon vanilla

Directions

Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.

In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula.

Lighter Veggie Alfredo Pasta

c/o Stephanie Cooks

Ingredients

1 pound pasta, any shape
Cooking spray
2 cloves garlic, minced
8 ounces mushrooms, diced
1 jar roasted red peppers, sliced into thin strips
2 cups baby spinach
1 jar Classico Light Asiago Romano Alfredo sauce
Salt and pepper

Directions
1- Preheat the oven to 350. Cook the pasta according to packaging directions.
2- Spray a large skillet with cooking spray. Add garlic, stirring for about one minute. Add the mushrooms, cook until soft. Add the red peppers and spinach.
3- Add the sauce, stir well, season with salt and pepper. Allow to cook together for 5-7 minutes.
4- Drain the pasta, toss the pasta with the sauce and veggie mixture.
5- Transfer to a 9x13 dish, bake 15-20 minutes.

Stuffed Pepper Soup
c/o Skinny Taste

Ingredients

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth
• 1/2 tsp dried marjoram
• salt and fresh pepper to taste

Directions

In a large pot or dutch oven, brown ground meat on high heat and season with salt.Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Friday Foodday

Happy Friday lovebugs, here are my favorite recipes for the week.

Ginger Soy Mahi Mahi
c/o Great Eats with Pete

Ingredients
1 garlic clove, minced
2 tablespoons low sodium soy sauce
1 1/2 teaspoons mirin
1 tablespoon rice vinegar
1 tablespoon ginger, minced
2 Mahi-Mahi fillets
Salt
Pepper

3 scallions, minced

Directions

In a small bowl mix half the scallions, the garlic, soy sauce, mirin, vinegar and ginger together. Set aside.

Salt and pepper the mahi mahi filets on both sides. In a large saute pan with high sides and a cover pour in the soy sauce mixture. Place the Mahi-Mahi fillets on top of the sauce. Heat over high heat and bring the sauce to a boil. Reduce the heat to medium-low and cover. Cook for 6 minutes. Remove cover and top with the remaining scallions. Cover again and cook until the fish is opaque another 4-6 minutes.

Remove from heat and drizzle with the sauce from the pan. Enjoy!

Colorful Vegetable Tain

c/o Kitchen Bellicious

Ingredients

1 large or 2 medium russet potatoes
1 large squash
1 large zucchini
1 large red bell pepper
1 small onion, diced
3 cloves garlic, minced
1 TBSP Spanish thyme
1/2 tsp paprika
1/2 tsp oregano
1 TBSP mustard
2 tsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt and pepper each
1 TBSP freshly chopped basil or parsley
2-3 TBSP Romano cheese

Directions

Saute the onion, garlic and red bell peppers in the olive oil for 5-6 minutes until slightly translucent. Place in the bottom of a round casserole dish or tart pan. Sprinkle with romano cheese and the basil.

Slice the potatoes, tomatoes, squash and zucchini in round 1/4 inch thick slices. In a large mixing bowl stir together the mustard, balsamic vinegar, salt, pepper,paprika, thyme and oregano. Layer them alternatively in a circular motion on top of the onion mixture. Make sure to fit them in tightly and create a spiral. Bake at 350 covered with foil for 30-40 minutes, remove the foil and bake for another 10-15 minutes.

Smore Blondies
c/o I Want To Be a Domestic Goddess

Ingredients

• 1-1/2 cups packed brown sugar
• 1/2 cup butter, melted
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1 cup mini marshmallows
• 2 graham cracker sheets, finely crushed.

Directions

Preheat over to 350. Grease an 8-inch square pan.

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

Spread half of the batter into the baking pan. Place all of the marshmallow on top of this layer. Spread the remaining batter on top of the marshmallows, covering up all of the marshmallows. Sprinkle the crushed graham crackers on top.

Bake for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Friday Foodday

Lovebugs,
Next week I'm headed on vacation with my family to New Hampshire for a whole week! But not to worry, I'm leaving you in the very capable hands of some of my favorite bloggers. Enjoy their posts! 


Now, my favorite recipes!

Avocado Roasted Chicken Grill cheese with spicy tomato sauce

c/o Kitchen Bellicious

Ingredients

8 slices each of swiss cheese and pepperjack cheese

2 large ripe avocados, sliced

1 cup of spicy tomato sauce

8 slices of good hearty bread

1/2 pound of chicken tenders

1 tsp salt and pepper each

1/2 tsp cajun seasoning

1/2 tsp garlic powder

dash of olive oil

dash of paprika

Directions

Mix seasonings together along with the olive oil and toss with the chicken tenders. Roast in oven for 15-20 minutes (depending on size of tenders) at 375. Set aside to cool. Once cool cut into nice size chunks.

Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add slice of pepperjack and slice of swiss cheese, next add the chicken and avocado slices. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining slices of bread. Top with the spicy tomato sauce and call it a night!

Baked Ziti with Summer Vegetables

c/o A Taste of Home Cooking

Ingredients

4 ounces uncooked ziti
1 tablespoon olive oil
1 medium yellow squash, chopped
1 medium zucchini, chopped
1 medium onion, chopped
4 large mushrooms, chopped
1 can diced tomatoes, drained
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray
1/2 chopped grated Pecorino cheese 

Directions

Cook pasta according to package directions; drain. Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, onion and mushrooms; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella and pecorino.

Bake at 400° for 15 minutes or until bubbly and browned.

Oreo Fudge Bars

c/o Stephanie Cooks Blog

Ingredients

1 16 oz package Oreos
1 stick butter, melted
1/4 tsp salt
1 (14 oz) can sweetened condensed milk
1 1/4 cup semi-sweet chocolate chips (or a mix of milk and semi-sweet- we like it both ways)

Directions

1- Preheat the oven to 325.
2- Line a 9x13 dish with foil, sprayed with cooking spray.
3- Set 6-8 cookies aside, chop into pieces (this will be the topping of the bars).
4- Place remaining cookies in a food process and process into a fine crumb. (If you don't have a food processor roll them in a ziplock bag with a rolling pin until in a fine crumb).
5- Combine the butter, Oreos, and salt. Press down into the bottom of the pan.
6- Melt the chocolate, combine with the condensed milk, stirring well.
7- Pour the topping over the Oreo layer. Top with the chopped Oreos.
8- Bake for 20 minutes.
9- Allow to cool for one hour, then place in the fridge to cool completely before slicing. Keep cool until serving.

Friday Foodday

Happy Friday lovebugs,
I'm heading home with weekend with The BF for some quality time with the rents. I hope you have a great weekend too!


Warm Mexican Corn Salad
c/o Skinny Taste

Ingredients

4 large fresh cobs of corn

2 tbsp light mayonnaise

2 tbsp fat-free Greek yogurt

1/2 tsp chili powder (more or less to taste)

1 tbsp fresh lime juice (from half a lime)

1 tbsp minced cilantro

2 tbsp scallions, minced

1/2 cup (40 g) cotija cheese, grated

5 lime wedges for serving

Directions
Boil corn in boiling water for 5 minutes, remove from heat. When cool enough to handle, cut corn off the cobb. (makes 4 cups).


In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well.Add corn, cilantro, scallions and cheese and toss. Serve with lime wedges.


Baked Huevos Rancheros with Spicy Tomato Sauce
c/o Kitchen Bellicious

Ingredients
4 eggs
1 can of diced tomatoes
1 tsp minced garlic
1/2 tsp salt and pepper each
1 tsp Mexican adobe powder
1/2 onion, chopped
1 TBSP olive oil
2 TBSP canola oil
4 tortillas
1 cup of shredded cheese ( of your choice )

Directions

First prepare the spicy tomato sauce. Heat the olive oil in a medium saucepan and cook the onions and garlic for 5-6 minutes. Add in the can of diced tomatoes, salt, pepper, adobe powder, cumin and oregano. Cover and turn to medium-low. Cook for 10-15 minutes. Set aside.

Meanwhile, heat the canola oil in a large skillet and lightly fry the tortillas one at a time until slightly brown on each side. Set aside.

To assemble, place the tortilla in the bottom of each ramekin and push down to make a bowl shape. Place a heaping spoonful of the spicy tomato sauce in the bottom. Next add in some cheese then crack the egg on top. Bake at 375 for 10 minutes. Remove and place remaining shredded cheese on top and a spoonful of the spicy tomato sauce. Return to the oven and turn oven to broil-bake until cheese is melted- 1-2 minutes.

Strawberry Dumplings

c/o The Bitten Word

Ingredients

    * 1 qt strawberries, trimmed and thickly sliced (about 4 cups)
    * 2/3 cup sugar
    * 1 cup all-purpose flour
    * 2 teaspoons baking powder
    * 1/4 teaspoon salt
    * 2 tablespoons cold unsalted butter, cut into pieces
    * 2/3 cup whole milk


Directions

Stir together strawberries and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a boil over medium heat, stirring occasionally.

Meanwhile, whisk together flour, baking powder, and salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps. Stir in milk until just blended, then add mixture to boiling berries and stir once or twice. Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 18 minutes. Let stand off heat, uncovered, 5 minutes before serving.

Friday Foodday

We made it! Happy Friday lovebugs! Here are some of my favorite recipes for this week.

Peppery Punch
c/o The Bitten Word

Ingredients

• 1/2 cup sugar
• 1 1/4 cups orange juice
• 1/2 cup lemon juice
• 2 cups gin
• 1/2 cup elderflower liqueur (such as St-Germain)
• 2 cups champagne
• Sliced lemons, quartered strawberries and freshly ground pepper, for garnish

Directions

Make the simple syrup: Bring the sugar and 1/2 cup water to a boil in a saucepan over medium heat, stirring until the sugar dissolves; let cool.

Combine the orange juice, lemon juice and 1/2 cup simple syrup in a punch bowl. Add the gin and elderflower liqueur and stir. Fill with ice, then add the champagne. Garnish with lemons, strawberries and pepper.

Sweet Corn Risotto

c/o Stephanie Cooks

Ingredients

4 cups chicken stock
1 tbsp olive oil
1 tsp dried minced onion
1 cup arborio rice
Salt and pepper
1/2 cup fresh corn, or frozen (thawed)
3/4 cup freshly grated pecorino romano cheese
1/2 tbsp herbs de provence


Directions
1- Heat the chicken stock in a pot and keep warm over a low simmer.
2- Meanwhile in a large skillet heat the oil and onion. Stir well. Add the rice, and stir, until lightly golden.
3- At this point add stock, 1 cup at a time, and simmer over low heat until all of the liquid absorbs. Repeat until all liquid is used. Season with salt and pepper.
4- Once the final cup of stock has been added mix in the corn, cheese, and seasonings. Stir well. Once most of the liquid is absorbed, serve hot. Top with additional herbs if desired.


Chocolate Eclairs in a Jar
c/o Kitchen Bellicious

Ingredients
1-2 sleeves Graham crackers
1 tub chocolate frosting

2. For the Pudding:
3. 2 2/3 cups whole milk
4. 1/2 cup sugar
5. 1/4 cup cornstarch
6. 1/4 teaspoon salt
7. 2 tsp vanilla extract
8. 2 tsp vanilla sugar
9. 1 large egg
10. 8 ounces of whipped cream

Directions

1. Break graham crackers into small pieces and line the bottom of jars with them.

2. Mix up the cream.

Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla sugar in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.

Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract and whipping cream. Divide cream mixture among jars. Fill about 2/3 to ¾ full.

3. Top with another layer of grahams. Break up here and cover entire surface as well as possible.

4. Finish off with a thick layer of frosting spread across the top like a lid.

5. Refrigerate for 8 hours with no lid then cover with lid for another 10 hours.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.


Pasta with Fried Chickpeas Tomatoes, Olives and Capers
c/o Kitchen Bellicious

Ingredients
1 pound of pasta (your choice)
1/4 cup capers, drained
1/4 cup manzanilla olives, sliced
6-8 cherry tomatoes, halved
1 can chickpeas, drained
1/2 tsp salt and pepper each
1/2 tsp paprika
For the Sauce:
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/4 cup Devo Aged Balsamic Vinegar
1 tsp dijon mustad
1/2 cup extra virgin olive oil
1/2 tsp salt and pepper each


Directions

Boil pasta according to package directions. Meanwhile, drain the chickpeas on a paper towel and place on a baking sheet. Drizzle with 2 TBSP olive oil, 1/2 tsp salt and pepper each, 1/2 tsp paprika. Toss well and bake at 400 for 10-12 minutes.

Saute the garlic in 2 TBSP of olive oil for 3-5 minutes until tender and toasted. Remove from heat and transfer to a glass bowl or jar. Whisk in the remaining olive oil, balsamic vinegar, mustard and salt and pepper.

Mix together the drained pasta with the capers, olives, tomatoes, fried chickpeas and balsamic parmesan sauce. Serve warm or at room temperature.

Skinny Buffalo Burger Quesadilla

c/o Skinny Taste

Ingredients

• 1 lb 100% lean grass-fed ground buffalo
• 1 cup pico de gallo
• 1 cup shredded reduced fat cheddar jack cheese (Sargento)
• 8 small whole wheat flour tortillas, cut smaller if desired (La Banderita)
• spray oil
• salt and fresh pepper

Directions
Form 4 flat patties, as thin as you can. Season with salt and pepper. Heat a pan to medium-high heat; when hot, lightly spray the pan with oil and add the burgers. Cookburgers about 2 minutes on each side or to your liking. Set aside.
Clean the pan and heat on medium heat. Lightly spray with oil and place 4 tortillas on the pan (if your pan is small, you can do one at a time). Place 2 tbsp cheese on each tortilla, then 2 tbsp pico de gallo.
Top with buffalo burger, then remaining 2 tbsp pico de gallo and 2 tbsp cheese on each. Place the other tortilla on top; flip and cook until the cheese melts on the other side.


Sweet and Sour Rice Noodles
c/o Stephanie Cooks Blog

Ingredients
10 oz package rice noodles
6 ounces cooked chicken, diced
2 cups steamed sugar snap peas
6 tbsp sweet and sour sauce
3 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp grated ginger


Directions
1- Cook the noodles according to packaging directions.
2- In a small bowl combine the sweet and sour sauce, rice vinegar, garlic, and ginger. Stir well. Pour 1/2 of the sauce into the skillet and heat. Add the chicken, stirring frequently until hot. Add the noodles, stir fry over low heat until the sauce is absorbed.
3- Add the snap peas and more sauce, as desired, until evenly and lighted coated.