Stuffed Strawberries

This dessert has been a favorite of mine for years. I am glad to have the chance to finally share it. I made this for a recent summer party (finally took a picture of them!) and everyone loved them. The filling isn't overly sweet, but in combination with sweet, ripe strawberries, the balance is perfect.  As an added bonus, this dessert is easy to prepare. 



Stuffed Strawberries
Source: Slightly adapted from Amber's Delectable Delights / Allrecipes.com

1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
1 tablespoon vanilla extract

Directions
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom. Rotate the strawberry 90 degrees and make another slice.

Beat together the cream cheese, sugar, and extract until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Tomato Basil Orzo Salad

I made this recipe once, years ago, and remember liking it very much.  We were invited to a summer party a few weeks ago, and I was pondering what to bring when my husband suggested this orzo salad.  I thought it was a great idea, and we got to use some fresh basil from our Aerogarden.  It was a huge hit with the party guests!  


Tomato Basil Orzo Salad
Source: Sunset Magazine
Yield: 4 to 6 light-entrée servings or 8 to 10 side-dish servings

• 1 1/2  cups  dried orzo pasta (use whole wheat orzo to make this a clean eating dish)
• 1 1/4  pounds  firm-ripe tomatoes, at room temperature
• 3/4  cup  chopped fresh basil leaves
• 1  or 2 cloves garlic, peeled and minced
• 3  tablespoons  extra-virgin olive oil
• 2  tablespoons  balsamic vinegar
• About 1/4 cup grated parmesan cheese
• Salt and pepper

1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.

2. Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.

3. Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

Nutritional Information:

Calories: 255 (32% from fat)

Protein: 7.8g

Fat: 9g (sat 1.8)

Carbohydrate: 37g

Fiber: 2.6g

Sodium: 74mg

Cholesterol: 2.6mg

96 Candles

In case you were ever wondering what 96 candles would look like on a birthday cake (which is also known as the earthquake cake for the rift that went right through the "Happy Birthday" wording)... I give you...

96 candles (95 + 1 for good luck, for the beloved Grammy)





Let’s just look past those decorating “skills,” mmmmkay?

Three Year Blogiversary!

I know things have been a little slow around here, but life has more or less gotten in the way, with selling our house, moving 1000 miles, crashing at my parent's house for a month, and setting up shop in a new home in the northeast. I promise there are plenty of recipes to come, and soon! 

Today, I am celebrating my three year (!) anniversary of writing this food blog with a list of my top 10 favorites from the past year.  As I reviewed my posts, I saw quite a few recipes that we loved and have made over and over again.  This was previously something that is quite rare for us, as I have a list of new recipes to try that is seemingly a mile long, and I like to try many new recipes each week.  Please enjoy a second look at some of these favorites of ours.

1. S'mores Cupcakes


I am starting off with the only dessert recipe on this list - quite a change for me!  I think part of the reason for the lack of sweets on the list this year is my switch over to clean eating.  I was baking up less and less of the decadent treats.  These cupcakes were wildly popular at a summer cookout last year, and are a really fun twist on a classic summer treat. 

2.  Whole Wheat Breads


I'm sort of cheating here, but I have loved everything that I have made so far from Peter Reinhart's Whole Grain Breads book.  Reinhart really knows what he is talking about, and I return time and time again to this book for bagels, bread, burger buns, pizza dough, etc.  The time commitment may seem intimidating, but it's really not that bad if you plan ahead.

3. Southwestern Chicken Pizza


When it comes to homemade pizza, my husband and I have had a blast creating unique topping combinations at home.  I came across this pizza recipe one day while looking for a way to use up tomatillos, and it became an instant classic in our house.  It's our favorite pizza recipe, by far!

4.  Artichoke Stuffed Turkey Burgers


I don't think it gets much better than a burger stuffed with artichokes and fontina cheese.  Need I say more?

5. Pico de Gallo


I was dying to find a replacement for my husbands all-too-frequent snack of chili+salsa+velveeta.  One weekend, at his suggestion, we made an old favorite of his from back home.  I fell in love, too, and demanded we make it every weekend thereafter.  Though we have missed some here and there, this pico de gallo recipe is pretty much a given on the weekends in our house. 

6. Oat Bran Cranberry Pancakes


Bisquick used to be my standard pancake "recipe."  I slowly began to branch out and try various scratch pancake recipes, but after the turn to eating clean, still needed something more nutritionally sound.  The search was most definitely over after trying this recipe, and I now use it as a base for just about any kind of pancakes (though truthfully, apple cinnamon is almost always what we end up making).  The batter seems thin after preparing it, but puffs up nicely while cooking and ends up being a great texture.

7.  Lemon Thyme Roasted Turkey Breast


For the first time last year, I went with a turkey breast on Thanksgiving instead of a whole bird.  I knew I wanted to add some flavor to it, and Cook's Illustrated came through for me yet again.  This was absolutely phenomenal, and I plan to use it for a long time coming!

8.  Baked Oatmeal


Between whole wheat bagels and baked oatmeal, I was never short on healthy, filling breakfast ideas this year.  A warm bowl of this oatmeal was a perfect, and very quick, way to start those cold midwest winter mornings.

9.  Italian Chicken Patties


This unassuming dish packs great flavor and comes together relatively quickly without too much effort.  Perhaps it's the gravy talking, but I was instantly in love.

10.  Sesame chicken and noodles


This was yet another dish that had us fighting for the leftovers.  I think it's a must-try if you like sesame!

Watermelon Sherbet

Oh, how I love sherbet! This reminds me of those watermelon cakes from Friendly's, especially if you include mini chocolate chips. Very cool and refreshing for a warm summer!


Watermelon Sherbet
Source: Norfolk Cooking Examiner; Adapted from Cook’s Illustrated

¾ cup sugar (I used 1/2 cup agave nectar)
1/8 tsp salt
1 tbsp fresh lime juice
2 ¼ cups watermelon juice
2/3 cup heavy cream
3 drops red food coloring (optional)

To make the watermelon juice, process about 5 cups of seeded, chopped watermelon in a food processor until pureed. Strain puree through a sieve catching watermelon juice in a bowl until required amount is reached. This took about ¼ of a large watermelon for me.

In a food processor, combine sugar, salt and lime juice. Pulse until the sugar looks like wet sand; about 6 times. While the food processor is running, slowly pour in the watermelon juice. Process for about 1 minute to ensure that the sugar has been dissolved. Strain the liquid through a sieve, pour liquid into a bowl, and place in the freezer for about 1 hour. The mixture should be very cold but not frozen.

In a chilled bowl, whisk heavy cream until it reaches the soft peak stage. Slowly pour the cold watermelon liquid into the cream while continuously whisking. Add in the food coloring if using. I used it to make it look more like watermelon because the cream lightens up the color dramatically. Immediately pour into an ice cream maker and churn for about 30 minutes, or until it’s the consistency of soft serve ice cream.

Pour sherbet into a container, I like to use a loaf pan, and place a piece of plastic wrap directly on top of it. Freeze for at least 3 hours before serving. Enjoy!

Chicken Parmesan with Bulgur and Eggplant Bake

I'm no stranger to chicken parmesan recipes, but when I saw this recipe and how easy it came together, I had to try it. The quinoa and eggplant bake sounded fantastic too, but I was out of quinoa and substituted bulgur, which worked great!  I also decided to go with long strips of thinly sliced eggplant rather than chopping it into chunks, so it was almost like an eggplant lasagna.  Delicious!

This meal was absolutely delicious and paired together so well. The chicken parmesan was so easy to make, and the eggplant bake had such great flavor.

The ingredients of the bake seem a little sparse for the size of the pan, and I may switch to a 9x9 or similarly sized casserole dish next time, but it is still definitely workable as written.



Chicken Parmesan with Bulgur and Eggplant Bake
Source: Slightly adapted from Not Your Bubbe's Kitchen

• 4 thin sliced chicken breasts, about 4 ounces each
• 1/2 cup panko bread crumbs
• 3 egg whites, slightly beaten
• 1/4 cup whole wheat flour
• 2 tablespoons grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/8 tsp ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1/2 cup part skim shredded mozzarella cheese
• 1/2 cup tomato and basil sauce
• 1 tablespoon extra virgin olive oil

Using three shallow dishes, place flour in the first dish, egg whites in the second, and panko in the third, seasoned with the garlic powder, oregano, basil, parsley and 1 tbsp of Parmesan cheese.

Salt and pepper the chicken. Dredge chicken in flour, then egg, then panko mix. Heat 1/2 tbsp of olive oil in a large skillet. Add chicken to pan and cook about 5-7 minutes. Add another 1/2 tbsp oil, then flip chicken pieces.  Top with sauce, evenly divided among the chicken pieces, about 1/8 cup on each.  Then top with the remaining 1 tbsp of Parmesan cheese, evenly divided among the chicken pieces, and 1/8 cup of mozzarella on each chicken piece.  Cover skillet and cook for 2-3 minutes more.

• 1 cup bulgur
• 1 1/4 cups of water
• 3 cups of peeled, diced eggplant
• 1 medium yellow onion, chopped
• 1 tomato, chopped
• 2 garlic cloves, sliced
• 4 tbsp part skim ricotta cheese
• 1.5 tablespoons grated Parmesan cheese
• 1/4 cup part skim shredded mozzarella cheese
• 1 cup tomato and basil pasta sauce

Cook the bulgur according to package directions. Mix all the cheeses together. Spray a 9x13 pan with cooking spray.  Spoon 1/2 of the bulgur in the pan, making a thin layer. Sprinkle in 1/2 of the vegetables: eggplant, onions, tomato, and garlic slices. Drizzle 1/2 cup of the pasta sauce on top of veggies. Dot the top of the sauce with about 1/3 of the cheese mix. Repeat layers, ending with the remaining 2/3 of cheese mix.

Bake at 400 degrees F for about 40-45 minutes.

Chicken and Artichokes with Wine Sauce

It should be no surprise that we love artichokes, chicken, and wine. Flipping though my Better Homes and Gardens cookbook, I found a great sounding recipe that combined all three!

This sauce was fantastic and such a perfect topping for skillet cooked chicken. As an added bonus, it is quick to put together. We served it with mashed potatoes and fresh steamed broccoli for a wonderful meal.




Chicken and Artichokes with Wine Sauce
Source: Slightly adapted from Better Homes and Gardens New Cookbook, Bridal Edition, page 427
Serves: 4

• 1/4 cup whole wheat flour
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 boneless, skinless chicken breast halves
• 2 tablespoons safflower oil
• 2 cups sliced fresh mushrooms
• 1 8 or 9 ounce package frozen artichoke hearts, thawed and halved lengthwise (I used canned)
• 1 tablespoon butter
• 1/3 cup dry white wine
• 1/3 cup chicken broth
• 1/8 teaspoon salt
• 2 tablespoons grated Parmesan or Romano cheese
• 2 tablespoons snipped fresh parsley

1.  In a shallow dish, stir together flour, sage, 1/4 teaspoon salt, pepper; reserve one tablespoon of flour mixture.  Coat chicken in remaining flour mixture.

2.  In a large skillet cook chicken in hot oil over medium-high heat for 8 to 10 minutes or until no longer pink (170 degrees F), turning once.  Remove chicken from skillet; cover and keep warm.  Drain off any excess oil in skillet.

3.  In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.

4.  In a small bowl stir together reserved flour mixture, wine, broth, and 1/8 teaspoon salt until smooth.  Add wine mixture to skillet.  Cook and stir until thickened and bubbly.  Cook and stir for 1 minute more.  Pour sauce over chicken.  Sprinkle with parsley and cheese.