Mediterranean Baked Chicken

I was perusing Pinterest a few nights ago and came across this mouth-watering recipe from The Clever Carrot.  It is almost a one-dish recipe (which I can appreciate) and the flavors were incredible. There are two secrets- the first is to use marinated artichoke hearts and bocconcini (bite-size mozzarella balls). The garlicky/vinegary marinade adds incredible flavor without having to do a thing. The second trick is to toss in plently of fresh herbs right before serving. I used chopped basil and parsley. The smell in your kitchen will be out of this world! Make sure you use a baking dish larger than 9x13 inches. A large roasting pan is ideal. Overcrowding will cause the ingredients to steam rather an caramelize. Use two pans if necessary.

Prep time: 15 mins,  up to 3 hours to marinade
Cook time: 35-45 mins
Serves 4-6

INGREDIENTS:

Marinade

1½ lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped

Bake

2 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
½ c. Kalamata olives, pitted
1 small tub marinated bocconcini
olive oil
salt & pepper

Garnish
fresh basil & parsley, to taste

DIRECTIONS:
For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.

When you’re ready to start cooking, preheat your oven to 400 F.  In a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.

Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked. 

Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.

Roughly chop a large handful of both basil and parsley. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.

Serve immediately with crusty bread and a nice green salad.

America's Test Kitchen Skillet Apple Crisp

A friend recently gave me a large bag of Granny Smith apples from her backyard tree and I immediately thought "APPLE CRISP!". I am so ready for Fall to get here and after all it is the last day of Labor Day weekend which officially marks the end of summer. We have been enjoying recipes from America's Test Kitchen and you know they are good before you even try them because they have tested them over and over again.  I found this recipe that was barely adapted from America's Test Kitchen Skillet Apple Crisp recipe.  I don't have a skillet that is big enough to hold all those apples so I used a baking dish.  I think the secret of this dish is to use the apple cider and to saute the apples until just soft before baking.  I realize that Apple Crisp is generally pretty tasty but this was ah-maze-ing. Completely addicting, gotta-have-more-than-one-bowl, deliciousness. Seriously, I can't stress it enough. Just make it. 

Prep time: 30 mins

Cook time: 35-40 mins

Serves: 8

INGREDIENTS:

Topping:

3/4 cup all purpose flour

3/4 cup pecans, finely chopped

3/4 cup old fashioned oats

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/2 tsp table salt

8 tbsp (1 stick) unsalted butter, melted

Filling:

3 lbs firm, sweet, crisp apples (I used a mix of Golden Delicious and Granny Smith), peeled, cored, halved, and cut into 1/2" wedges

1/4 cup granulated sugar

1/4 tsp ground cinnamon

1 cup apple cider

juice from half a lemon

2 tbsp unsalted butter

DIRECTIONS:

Adjust your oven rack to the center of the oven, and preheat to 450 degrees. Make the topping: in a medium bowl combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until evenly coated and combined - you'll get a crumbly, buttery topping. Set aside.

Make the filling: Toss the apple wedges, sugar, and cinnamon in a large bowl until the apples are evenly coated. In a small saucepan (or in a 12" skillet, if you have one), bring the cider to a simmer and reduce to 1/2 cup - this will take about 7 minutes. Transfer the reduced cider to a small bowl, add the lemon juice, stir and set aside.

In a large sauté pan over medium heat (or the skillet, if you're using it), melt the butter. Add the apples and cook, stirring frequently, until apples just start to soften, about 8 minutes (this may take longer depending on how thickly you sliced your apple wedges). Remove the pan from heat and stir in the reduced cider, gently tossing the apples in the cider until evenly coated. 

If you're using a skillet, sprinkle the topping mixture evenly over the top of the apples in the pan and bake until the top is golden brown and the fruit is bubbling, about 15-20 minutes. If you're using a baking dish, transfer the cooked apples to a 9x9 baking dish and sprinkle with the topping, then bake for about 20-25 minutes (until the top is golden brown and the apples are bubbling). Cool on a wire rack for about 10-15 minutes and serve warm. Top with vanilla ice cream or whipped cream if desired. Mmmmm!

Turkey Sausage Bow Tie Skillet

I have really been into skillet meals lately aka anything that requires a few ingredients and is super simple to make.  Life is all about whatever is easiest these days.  This dish comes together in one pan and is a cinch to make.  It freezes and reheats beautifully so you'll want to fix extras.  Even my toddler liked it so you know it will be a crowd-pleaser.

Prep time: 15 mins
Cook time: 25 mins
Serves: 4

INGREDIENTS:
8 oz uncooked bow tie or rotini pasta
1lb Smokey Turkey Sausage, cut into 1/4 inch rounds
1 package sliced mushrooms
2 tbsp butter
2 tsp minced garlic
1 tbsp cornstarch
1 1/2 cups milk
1 1/2 cups fresh snow peas
1 cup (4 oz) shredded cheddar cheese

DIRECTIONS:
Cook pasta according to package directions.  Meanwhile in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer.

Combine cornstarch and milk until smooth; gradually add to the skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Drain pasta; add to sausage, mixture.  Stir in the peas and cheese; cook until cheese is melted.

Almond Butter Toffee

Every year at Christmas we look forward to receiving a baggie of this amazing toffee from my sister-in-law.  It is seriously mouthwatering and we can never get enough.  We finally broke down and asked her for the recipe and after a few botched batches, we finally got it right.  It's actually quite simple to make once you have a system down. Using a candy thermometer is key. Share this with your family and friends or at your next cookie swap...if you can let it out of your sight!

Prep time: 15 mins
Cook time: 30 mins
Makes: 1 3/4 pounds

INGREDIENTS:
1 cup coarsely chopped unblanched almonds, toasted
1 cup granulated sugar
1/3 cup packed dark brown sugar
1 cup butter or margarine
2 tbsp water
1/2 tsp baking soda
1/2 cup (3oz) semisweet chocolate pieces

DIRECTIONS:
Spread half of nuts on a cookie sheet lined with parchment paper. In medium saucepan (2-3Qts), combine both sugars, butter and water. Cook over medium heat, stirring constantly until sugars dissolve. 

Raise heat and cook until mixture reaches 300 degrees on candy thermometer (hard crack stage). Stir pan frequently so mixture does not burn. Stir in baking soda. 

Remove from heat; quickly and carefully pour onto cookie sheet. Sprinkle with chocolate; wait for chocolate to soften and spread with knife. Top with remaining almonds, pressing lightly. Let cool, then break into pieces. Store in airtight container.

Cheese and Spinach Strata

I made this dish for our Christmas morning breakfast this year and I was really happy with how it turned out. It's always nice to have something you can make ahead and then pop in the oven so you can enjoy Christmas morning instead of spending it in the kitchen. It lacked a bit of salt for my taste so I think next time I will add sausage (the husband likes meat) but it's great as a vegetarian option. You could add 1/2 cup more cheddar cheese for more flavor. Perfectly hearty as a stand alone dish. 

Prep time: 30 mins
Cook time: 45-55 mins
Serves: 6-8

INGREDIENTS:
3 tbsp unsalted butter
1 small onion, chopped
2 tsp garlic, minced (about 2 cloves)
Two 10-once packages of frozen spinach, thawed and drained
1 tsp salt, divided
1/2 tsp pepper, divided
8 cups ciabatta bread, cubed into 1-inch pieces (about 1 loaf)
6 ounces Gruyere, grated
1/2 cup sharp cheddar, grated
9 large eggs
2 3/4 cups milk

DIRECTIONS:
In a large saute pan over medium heat, melt butter.  Add the onions and cook until softened and translucent, about 5 minutes. Add the garlic, 1/2 teaspoon salt and 1/4 teaspoon of the pepper and cook for another minute. Add the spinach and cook until heated through, stirring, for about another 2 minutes or so. Set aside.

Generously spray a 2.5-quart baking dish with cooking spray. Combine the cheeses in a medium size bowl. Layer the bottom of the dish with about 1/3 of the bread cubes, top with 1/3 of the spinach, and 1/3 of the cheese mixture. Repeat the layering process two more times.

In a separate bowl, whisk together the eggs, milk, remaining salt and pepper until combined.  Evenly pour the egg mixture over the bread/cheese/spinach layers. Cover tightly and chill overnight.

Preheat the oven to 350 degrees. While your oven is preheating, let the strata come to room temperature. Bake uncovered until lightly crisped and golden, about 45-55 minutes.

Apple Pumpkin Muffins with Cinnamon Cream Cheese Slather

Apple Pumpkin Muffins with Cinnamon Cream Cheese Slather combine apple, pumpkin and sweetened cinnamon cream cheese in the ultimate fall muffin. Recipe from Iowa Girl Eats.

Prep time: 10 mins
Cook time: 20 mins
Makes: 12 muffins

INGREDIENTS:
1 2/3 cup flour
1 1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup unsweetened applesauce
2 eggs
1/3 cup brown sugar
1/4 cup milk
2 tbsp vegetable oil
1/2 cup finely chopped Granny Smith apple

For the Cinnamon Cream Cheese Slather:
2 tbsp butter, at room temperature
2oz cream cheese, at room temperature
1/4 tsp vanilla
Dash of cinnamon
1 1/2 cups powdered sugar

DIRECTIONS:
Preheat oven to 375 degrees then line a 12-cup muffin tine with cupcake liners. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Make a well in the center of the mixture then set aside.

In a separate bowl, whisk together pumpkin puree, applesauce, eggs, brown sugar, milk and vegetable oil. Pour into the dry ingredients, whisk everything together then fold in apples. 

Fill cupcake liners 3/4 of the way full with abtter, smoothing the tops, then bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let sit in muffin tin for 5 minutes, then remove to cooling rack.

While cupcakes are cooling, prepare Cinnamon Cream Cheese frosting. Whisk together butter, cream cheese, vanilla and cinnamon. Add powdered sugar 1/2 cup at a time until mixture is thick and creamy. Serve with warm muffins.

Monkey Bread

This is a recipe from Cook's Country that is so delicious and decadent it's worthy of a holiday morning or other special event. The dough should be sticky, but if you find that it's too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. I'm looking forward to having this again Christmas morning!

Prep time: appox 2.5 hours
Cook time: 35-40 mins
Serves: 6-8

INGREDIENTS:
Dough:
2 tbsp unsalted butter softened, plus 2 tbsp melted
1 cup warm milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
1/4 cup sugar
1 package rapid-rise or instant yeast
3 1/2 cups all-purpose flour, plus extra for work surface
2 tsp salt
Nonstick cooking spray

Brown sugar coating:
1 cup packed  light brown sugar
2 tsp ground cinnamon
8 tbsp (1 stick) unsalted butter, melted

Glaze:
1 cup confectioners' sugar
2 tbsp millk

DIRECTIONS:
For the dough: Adjust oven rack to low position and heave oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Butter Bundt pan with 2 tablespoons softened butter. Set aside. 

In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn down onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with more cooking spray. Cover bowl with plastic wrap and place in warm oven until doubled in size, 50-60 minutes. 

For the coating: While dough is rising, mix sugar and cinnamon together in a small bowl, set aside.  Gently remove dough from bowl (do not flour counter top) and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces. Roll each dough piece into a ball. Working one at a time, dip dough balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer dough balls in Bundt pan, staggering seams where dough balls meet as you build layers.

Prior to baking

Cover Bundt pan tightly with plastic wrap and place in still turned-off oven until dough balls are puffy and have risen to 2 inches from top of pan, 50 to 70 minutes. Remove pan from oven and heat oven to 350 degrees. Unwrap pan, place in oven, and bake until top is deep brown and crusty and caramel begins to bubble around edges, 30-35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes. 

Fresh out of the oven

For the glaze: While bread is cooling, whisk confectioners' sugar and milk in small  bowl until all lumps are gone. Using whisk, drizzle glaze over warm monkey bread, allowing glaze to run over top and sides of bread. Serve warm. 

Copy Cat Panera Broccoli Cheese Soup

We don't eat at Panera often, but when we do we always order the Broccoli Cheese soup. I found this recipe awhile back on Pinterest and I have to say it came out pretty darn close to the original. I would recommend cutting your broccoli into very small pieces so that they cook thoroughly. Otherwise you may not achieve that smooth creamy texture. Serve this in a bread bowl and it's like the real deal!

Prep time: 30 mins
Cook time: 50 mins
Serves: 4

INGREDIENTS:
1/2 medium onion, chopped
1/4 cup + 1 tbsp butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
8oz fresh broccoli (florets only), chopped into very small pieces
1 cup carrots, julienned
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp pepper
8oz grated cheddar cheese
Bread bowls (for eating out of or for dipping)

DIRECTIONS:
In a large stockpot melt 1/4 cup of butter. Add flour and mix until it forms a roux, approximately 3 minutes. Slowly add half-and-half, mixing the entire time. Add chicken stock and continue to stir the mixture. Once combined, simmer on low for 20 minutes.

Meanwhile, saute the onions in remaining butter and set aside. Once the soup mixture has finished simmering, add broccoli, carrots, onions and cook on low for an additional 25 minutes. Season with salt, pepper and nutmeg.

Place soup in a blender or use an immersion blender and puree. Heat soup over low heat, add cheese and mix until melted. Serve in a bread bowl and enjoy!

Smoked Sausage Pasta Skillet

I have been searching for easy recipes that are quick and delicious and found this win by Iowa Girl Eats (again!). It is a 1-skillet meal that is hearty and satisfying. I loved the creamy texture as well as the punch of spinach.  Even the husband liked it, so it's a keeper!

Prep time: 15 mins
Cook time: 20 mins
Serves: 6

INGREDIENTS:
1 tsp extra virgin olive oil
12oz smoked turkey sausage, sliced
2 large shallots or 1 small onion, chopped
2 garlic cloves, minced
2 cups chicken broth
10oz can diced tomatoes (use a spicy variety if you want a little more kick)
1/2 cup half & half
Pepper
8oz cut pasta, such as rotini
4 cups baby spinach
Parmesan cheese, for topping

DIRECTIONS:
Heat oil in a large skillet over medium-high heat. Add sausage and shallots then saute until sausage is slightly curled, about 5 minutes (do not over cook or sausage will become rubbery). Add garlic then cook for 30 more seconds, stirring constantly.

Turn heat up to high then add chicken broth, tomatoes, half & half, and pepper. Mixture may look curdled but it's fine. Bring to a boil then add pasta and stir to combine. Place a lid on top then simmer for 10 minutes or until pasta is al dente., stirring once or twice. Add spinach then stir to combine and cook until wilted, about 1 minute. Serve topped with Parmesan cheese.

Sweet, Sticky & Spicy Chicken

This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie. The original recipe called for a lot of ginger and I cut it in half.  Add more hot sauce if you like a spicy dish. 

Prep time: 10 mins
Cook time: 12 mins
Serves: 4

INGREDIENTS:
1 tbsp brown sugar
2 tbsp honey
1/4 cup soy sauce
1 tsp chopped fresh ginger root
2 tsp chopped garlic
2 tbsp hot sauce
Salt and pepper to taste
4 skinless, boneless chicken breast halves, cut into 1/2 strips
1 tbsp vegetable oil
Sesame seeds (optional)

DIRECTIONS:
Mix together brown sugar, honey, soy sauce, ginger and hot sauce in a small bowl. Lightly salt and pepper the chicken strips.

Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes. Sprinkle with sesame seeds and serve over rice.

Crock Pot Chicken & Barley Vegetable Stew

I was looking for a recipe that would use up some of the leftover food I had on hand and I found this recipe on Iowa Girl Eats. Super simple to make in the crock pot and really healthy and yummy. I used a rotisserie chicken cut into small pieces and didn't bother with the last step of taking out the chicken and shredding.  The next day my soup was more gelatinous and goulash-y but it was still really delicious! 

 Prep time: 20 minutes
Cook time: 5-6 hours
Serves: 6

INGREDIENTS:
48oz chicken broth
2 garlic cloves, minced
2 tsp Italian seasoning
1-1/2 tsp salt
1/2 tsp pepper
2 bay leaves
2 small chicken breasts (about 12 oz)
3/4 cup regular barley (not quick-cooking)
1 onion, chopped
4 cups chopped kale
1 large sweet potato, peeled and cut into 1/2'' cubes
1 large regular potato, peeled and cut into 1/2'' cubes
3 carrots, peeled and sliced

DIRECTIONS:
Add chicken broth, garlic, Italian seasoning, salt, pepper, and bay leaves into the crock pot then stir to combine. Layer in chicken, barley, onions, kale, potatoes, and carrots. Do not stir. Press veggies down to cover with chicken broth then cook on low for 5-6 hours or until barley is tender.

Remove bay leaves then discard. Remove chicken breasts, shred, then return to the soup and stir to combine. Sprinkle with Parmesan cheese and serve with bread.

Skillet Chicken Parmesan

This is a recipe that we recently saw on Cook's Country and decided to try at home.  It is delicious! It's very hearty and cheesy as any good Chicken Parmesan should be.  You could cut down on the cheese slightly (1/4-1/2 cup per type of cheese) to make it a little less heavy. To make fresh bread crumbs, grind two to three slices of hearty white sandwich bread in the food processor. Serve with a green salad and vino. 

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4

INGREDIENTS:
1 1/2 cups fresh bread crumbs
3 tbsp olive oil
1 1/4 cups grated Parmesan
1/4 cup chopped fresh basil
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
Salt and pepper
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (1/12 pounds), halved horizontally
3 tbsp vegetable oil
3/4 cup shredded mozzarella
3/4 cup shredded provolone

DIRECTIONS:
Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.

Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining cutlets and vegetable oil. 

Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

Lemon Chicken Pasta

This is a wonderfully lemony pasta dish that is great with or without chicken. Add more or less lemon to your taste.  Serve with a green salad, bread and wine of course. Mangia! 

Prep time: 20 mins
Cook time: 30 mins
Serves: 4-6

INGREDIENTS:
1/2 lb short pasta, such as rigatoni or fusilli
3 chicken breasts, cooked, seasoned and cut into strips (we like to BBQ it)
3/4 cup lemon juice
2 tbsp lemon zest
1/2 stick of  butter
Drizzle of olive oil
2 cups grated Parmesan cheese
Basil, sliced
Grape/cherry tomatoes, halved

DIRECTIONS:
Prepare pasta according to package, drain and set aside.  Cook chicken breasts in a medium sauce pan until golden brown and insides are fully cooked, approx 10-15 mins. We like to BBQ our chicken to give it a crispy texture. Either way is delicious.  Let chicken stand for 10 mins and cut into small, bite-sized strips.  

In a large saucepan, combine pasta, chicken, lemon juice, lemon zest, butter and olive oil and cook until ingredients are well combined and butter is melted. Add Parmesan, basil and grape tomatoes and combine.  Serve immediately.

Light & Easy Cous Cous

True to it's name, this cous cous dish is truly easy to make.  It was a creation made by my sister and she is a "cook by taste" girl so I have done my best to approximate the amounts.  It is delicious and light, perfect to accompany any BBQ dish or to eat on its own.

Prep time: 20 mins
Cook time: 10 mins
Serves: 4-6

INGREDIENTS:
1 box Israeli (pearl) cous cous
1 can Artichoke hearts in oil, leaves separated
1/2 cup Kalamata olives, halved
1 cup Grape tomatoes, halved
1/2- 1 cup Feta cheese
Butter
1/4 cup lemon juice
2 tbsp Olive oil
Garlic, 3-4 cloves crushed
Salt and pepper to taste

DIRECTIONS:
To prepare the cous cous, pour water and butter (if using) into a small saucepan and bring it to a boil over high heat. Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous.
Cover the pan and let it sit for 10 minutes. If the couscous hasn't absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork. Pour cous cous into a large bowl.

Combine artichoke hearts, kalamata olives, grape tomatoes and feta cheese with the cous cous. To create the dressing, whisk together lemon juice, olive oil, garlic and salt and pepper in a small bowl.  Add to cous cous mixture and stir well.  Enjoy!

Broccoli & Cheddar Cheese Nuggets

I found this recipe on a baby food blog and decided to give a try.  I figured it was a good way to get Ellie to eat her broccoli since she currents enjoys mashing off the tops and not actually eating it (and forget pureed!). It is very important to use seasoned bread crumbs and I didn't the first time and my nuggets turned out really bland.  I know they are babies, but they do have taste buds! Add extra seasoning if you like - garlic powder, pepper, extra basil or oregano for example. She loved them and didn't even mind when I gave her one cold.  Success! 

Prep time: 10 mins
Cook time: 25 mins
Makes: 16-20 nuggets, depending on size

INGREDIENTS:
1 16oz package frozen broccoli, cooked, drained and chipped
1 cup seasoned bread crumbs
1 1/2 cups shredde cheddar cheese
3 large eggs or 5 egg yolks

DIRECTIONS:
Preheat oven to 375 degrees.  Lightly coat a baking sheet with olive oil and set aside. In a large bowl, combine all remaining ingredients and mix well.

Shape mixture inot nuggets of fun shapes such as squares or squigglies and place on baking tray. Bake for 20-25 minutes, turn nuggets over after 15 minutes.  Serve warm. Be sure to crumble if your baby needs it.

Creamy Kale & Mushroom Chicken Pasta

We do a lot of pasta in our house, but I tend to stay away from the unhealthy and calorie packed creme sauces.  My husband is always disappointed when I reach for the inevitable red sauce so he was very excited when he saw the word "creamy" in this recipe.  This dish is like a grown up mac & cheese thanks to the creamy sauce made from mascarpone cheese and yet still has great nutrition thanks to the kale. I loved the garlicky taste and will probably add more next time.  So delicious it was hard not to go back for seconds!

Prep time: 10 mins
Cook time: 30 mins
Serves: 4

INGREDIENTS:
8oz farfelle pasta or other short-cut pasta
2 chicken breasts, but into bite-sized pieces
2 tsp extra virgin olive oil, divided
salt & pepper
1 shallot, chopped
1 tbsp butter
8oz button mushrooms, sliced
6 cups chopped kale
2 garlic cloves, minced
1/2-3/4 cup chicken broth, divided
4oz mascarpone cheese

DIRECTIONS:
Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.

Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt thena dd mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.

Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.

Baby Biscotti

Ellie has been teething hardcore lately and I have been wanting to find something that will ease her sore gums and coax those new teeth through.  I have seen lots of recipes for teething cookies, most of which include sugar or palm oil, so I wanted to find something that was healthier and that was going to stand up to those jagged little teeth.  She's like a Saber Tooth Tiger!  I tried another recipe and found them to be too soft and she was able to gnaw through it in a few seconds.  Molasses was the likely culprit.  The solution? Baby Biscotti!  We all know how hard biscotti are, so this was an ingenious recipe.  The oblong shape and hard texture of twice backed biscotti are ideal for little hands and new teeth.  You can experiment with different flours or pureed fruits and vegetables to make it your own. I used a banana in my first batch and found that it worked really well.  I'm looking forward to trying different purees to make them sweeter and more interesting. While no cookie can be completely resistant to crumbling, this one lasted a long time.

Prep time: 10 minutes
Cook time: 55 minutes
Makes: 2 dozen

INGREDIENTS:
1/4 cup melted butter or canola or olive oil
1 jar pureed fruit or vegetable or large mashed ripe banana
2 large eggs
2 cups whole wheat flour
1/2-1 cup oats
1 tsp baking powder
pinch of salt

DIRECTIONS:
Preheat oven to 350 degrees.  In a large bowl, beat butter, puree and eggs until smooth.  Add the flour, oats, baking powder and salt and stir until almost combined; add any additions you want and stir until just blended.  If it seems dry, use your hands to complete the mixing as the dough comes together. If it's too sticky (this will depend on the puree you use) add more flour until you have a soft, stiff dough.

Turn the dough out onto a floured surface.  Divide in half and shape each piece into an 8'' long log. Place the logs 2''-3'' apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3'' wide.

Bake for 20-25 minutes, until firm and starting to crack on top.  Transfer the logs to a wire rack to cool for a bit and reduce the oven temperature to 275 degrees.

When they're cool enough to handle (they tend to crumble when they're still hot), place the logs on a cutting board, trim the ends and cut each log diagonally into 1/2''-3/4'' slices with a serrated knife. Place the slices upright on the cookie sheet, spacing them about 1/2'' apart so that there's room for the air to circulate between them and return to the oven for 30 minutes.  If you like, turn the heat off and leave the biscotti inside the oven until it cools down to make them even harder.  Once cool, store in an airtight container.

Ellie enjoying her biscotti

Blueberry Swirl Cheesecake Bars

I recently inherited two large bags of blueberries and thought it was the perfect time to try out this dessert.  Truly decadent, rich and creamy these bars do not disappoint! They aren't as dense as cheesecake which I really like.  I added some lemon zest to the mixture and really enjoyed the addition.  Break out the sweatpants, you will not be able to eat just one!

Prep time: 25 mins
Cook time: 40 mins
Chill time: 1 hour
Makes: 36 bars

INGREDIENTS:
1/2 cup + 2 tbsp granulated sugar
2 tsp cornstarch
1 cup fresh or frozen blueberries
1/4 cup orange juice
2 cups + 1 tbsp all-purpose flour
1/2 cup powdered sugar
1 cup butter
1 8oz package cream cheese, softened
2 eggs, lightly beaten
1 tsp vanilla
Powdered sugar (optional)

DIRECTIONS:
Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan; set pan aside. 

In a small saucepan stir together the 2 tablespoons granulated sugar and the orange juice. Cook and stir over medium heat until thickened and bubbly  Remove from heat and set aside.

For crust, in a large mixing bowl stir together the 2 cups flour and the powdered sugar. Cut in butter until fine crumbs form and mixture stats to cling together (mixture will still be crumbly). Pat mixture into prepared pan. Bake for 20 minutes.

Meanwhile, in a medium bowl beat cream cheese, the 1/2 cup granulated sugar, and the 1 tablesppon flour until smooth. Beat in eggs and vanilla until combined. Pour over hot baked crust, spreading evenly. Spoon blueberry mixture in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.

Bake for 20 minutes more or until center is set. Cool in pan on a wire rack for 1 hour. Remove uncut bars from pan by lifting foil. Cut into bars. Store in an airtight container in the refrigerator upto 2 days. If desired, sift powdered sugar over bars just before serving.

Chicken & Wild Rice Soup

I have to admit, it's not really a soup kinda day here in San Jose but these ingredients were begging to be used before they went out with the trash - one of my least favorite things to do. So into a soup ya go! It was a double plus because it is another Iowa Girl Eats recipe that I have been wanting to try for awhile.  That girl knows how to cook and I really like her style, so ya'll have to bear with me trying out her recipes.  The other bonus is that I am a single parent this week and I do-not-have-time to cook anything elaborate, so I'll be slurping this down all week.  There is nothing fancy about this recipe but is is warm, hearty and easy.  Great for any meal!

Prep time: 10 mins
Cook time: 1 hour - 1 hour & 15 mins
Serves: 6

INGREDIENTS:
2 tbsp butter
1/2 small onion or 1 large shallot, chopped
2 celery stalks, chopped
2 small carrots, chopped
salt & pepper
2 garlic cloves, minced
1/2 tsp dried thyme
8 cups chicken broth
2 chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup flour

DIRECTIONS:
Melt butter in a large soup pot over medium heat. Add onion, celery and carrots, season with salt & pepper, then saute until tender, about 10 minutes.  Add garlic and thyme then saute for 1 more minute.

Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on the top, turn heat down to medium-low and simmer for 40-50 minutes until rice is tender.

In a small bowl, whisk together 1/4 cup milk and flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.