Chicken Tikka Masala

I'm a huge fan of Indian food. The aromatic spices, tremendously flavorful sauces and curries, warm and chewy naan bread, and simple and affordable core ingredients like fresh vegetables, lentils and rice. Though I am no expert in the cuisine (such as when I go to Indian restaurants, there are still things on the menu I am not sure what they are) I have dabbled with a few recipes. I'm now confident in my abilities to make a damn good Indian curry with freshly toasted and ground spices, delicious naan on cast iron (because I don't have a tandoor oven....yet) and an amazing chicken tikka masala.

Tikka Masala was the first Indian dish I ever tried and I remember my eyes growing wide with the first bite that was tender chicken smothered in a perfectly balanced, spicy and creamy sauce spooned over basmati rice. Even with growing up with absolutely no Indian food cooked in my house, Tikka Masala is comfort food to me. It's the stick-to-your-ribs-warm-you-from-the-inside-make-your-day kind of meal.... It's the best.

I served this over quinoa for added nutrition, and it absorbs the flavorful sauce wonderfully. I am a huge fan of basmati rice though, so either way you can't lose. This recipe encompasses all the traditional flavors and enhances the ones I love to taste (and smell) the best. It's fantastic.

There actually is some dispute one where tikka masala actually originated. Some say it was an Indian restaurant in Scotland that created it by accident and continued to make it because it appealed to the folks there and others say it is from Northern India/Pakistan. Regardless of where it originated and whether or not it is a traditional Indian dish, the spices and ingredients are staples of Indian cuisine and that makes it good enough for me! Additionally, it's often served in Indian restaurants so making it yourself at home will fulfill any takeout cravings you have :)


It's a perfect recipe to warm up this winter and it's quick enough for a weeknight meal.




Chicken Tikka Masala

Ingredients:
10 cloves of garlic, minced
1/4 cup fresh minced ginger
2 tbsp canola oil
1 cup plain yogurt
1 1/2 lb chicken thighs cut into bite sized pieces
3 tbsp butter
2 serrano peppers, seeds removed & chopped** (can use one if you don't like too much spice)
3 tbsp tomato paste
1 tsp garam masala
2 tsp cumin
1 tsp curry powder
2 tsp paprika
6 plum tomatoes, diced
1 1/2 - 2 tsp salt
1 cup water
1/2 cup heavy cream

Directions:

• Make a paste from the garlic and ginger by placing them in a food processor and pulse, adding the oil until a paste forms. You may need to add a tsp or two more oil to get that consistency. 
• Take about 3 tbsp of the paste mixture (save the rest) and whisk it into the yogurt. Add a few shakes of salt and pepper and marinate the chicken for at least one hour to overnight. 
• To make the curry sauce, add a quick drizzle of olive oil and the 3 tbsp of butter to a large skillet or pot to melt the butter over medium heat. Add the remaining ginger garlic paste and the serrano peppers and cook until the edges are lightly browned. 
• Add the tomato paste cook, stirring constantly to mix with paste, for about 3 minutes.
• Add the garam masala, cumin, curry powder and paprika and stir to toast the spices a bit, just for a minute.
• Add the tomatoes, 1 1/2-2 tsp of salt and the diced tomatoes. Mix all ingredients together, bring to a boil then reduce heat to simmer and cook for about 20 minutes to draw out liquid of tomatoes and thicken the sauce. 
• Meanwhile, heat grill (you can cook the chicken on the stove but you really need to shake off all the excess marinade so it's not simmering in a skillet of yogurt!), grease lightly and cook the chicken for a couple minutes each side. It will continue to cook in the sauce.
• Puree the sauce with a blender or immersion blender until smooth and add back to the pot. Add the chicken to the pot and bring to a simmer to finish cooking the chicken, about ten minutes.
• Stir in the heavy cream to finish.
• Serve over basmati rice or quinoa with naan bread.

**You can use jalapeno instead, it's milder than a serrano, but the green color of it may slightly change the beautiful orange sauce color so I wouldn't 100% recommend it.

Banana Coconut Waffles

Christmas is a wonderful time because it's filled with family traditions, old and new. Every year since I can remember, my family has gone out to breakfast Christmas Eve morning and then to my Aunt Renee's house for a party in the evening, always with amazing food and cocktails. On Christmas morning we open presents at my house and then head to my Grammy's house in Amesbury, MA to once again gather with the whole family. We order Chinese take-out, have a yankee swap and always happily over indulge in an impressive table spread of desserts. These traditions have stuck for years, but some fade out as we all get older, such as when we were younger, we'd all sleep on the floor in my oldest sister's room on Christmas Eve and my parents would read us The Night Before Christmas. The excitement is no longer worth sacrificing the comfort of my bed (and our rooms aren't really "ours" anymore as three of us have flew the coop) and I don't believe my brother could fit in that box anymore.... or the Pikachu costume :)

One of the newer traditions we've developed is to cook a big breakfast Christmas morning for my grandparents who recently moved into an addition on our house and my Aunt Karen and Uncle Rick. My aunt and uncle's children have grown up and are married so they alternate the days they celebrate Christmas together, which allows them to come join us Christmas morning for breakfast!

Here's the Christmas morning crew enjoying their meal!

This tradition is fun for me because I get to take the reigns for breakfast preparation and decide what to make. This year, we catered to everyone's dietary restrictions with vegan/gluten free banana coconut Belgian waffles, traditional Belgian waffles, bacon, sausage, scrambled eggs, hashbrowns, juice and coffee. I was so happy with the way the waffles came out and couldn't wait to share the recipe! My sisters definitely approved...

You know the recipe is a good one when you're taste testing crew is made up of ten people with different taste preferences and they all love it. These banana coconut waffles are crisp on the outside, and moist and tender in the middle. They don't have the same super light/fluffy texture of traditional Belgian waffles - they are more like a quickbread but they're absolutely fantastic. They smell amazing when you're cooking with the flavor combination of bananas, coconut and cinnamon. If you're not a huge fan of bananas, don't shy away from this recipe because the banana flavor is fairly mild. They are sooooooo good.

This recipe is sure to please anyone, whether or not they're vegan/gluten free, and it's a great treat for a special occasion! It's healthy too, without sacrificing any great taste. My aunt even said it was her favorite thing on the plate, even compared to the traditional Belgian waffles! This is a recipe I'm excited to save and use for holidays and cozy weekend mornings.


I hope everyone enjoyed their Christmas and has fun plans for the New Year!




Vegan & GF Banana Coconut Waffles

Ingredients:
1 banana, mashed
1 1/4 cup almond milk (or other non-dairy milk of your preference)
2 tbsp flaxseed meal
1/4 cup coconut oil (melted)
2 tbsp maple syrup or agave
1 tsp vanilla
1 cup almond meal
1/2 cup oat flour (oats ground in food processor)
3/4 cup gluten free flour blend
1 tbsp baking powder
1/2 tbsp arrowroot powder
1 tbsp cinnamon
Pinch of nutmeg
Pinch of salt
1/2 cup shredded coconut

Directions:

• Mix together banana, milk, flaxseed, coconut oil, maple syrup and vanilla until well combined.
• In a separate bowl, mix together remaining ingredients except for the shredded coconut. 
• Whisk the banana mixture again to incorporate any banana that may have sunk to the bottom of the bowl and pour into the dry mixture. Stir just to combine then fold in the coconut. 
• Make sure your waffle irons are hot and ready - a Belgian waffle iron or a regular iron works fine. Spray it well to grease it. A lot of waffle irons come with a cup that measures the correct amount to add to the iron, but generally it's around 1/2-1 cup of batter - use you're judgement. 
• Cook the waffles until the waffle iron dings that it is complete or generally about 4-5 minutes.
• Serve with maple syrup!

Corned Beef Hash & Holiday Celebrations!

Well it's been quite a while since I last posted and a lot has changed! Long story short, I have a new job and a new apartment in Portland, I'm in graduate school and over the past few months I've had virtually no free time to write, so I took a bit of a hiatus...... But by popular demand (actually only like three people asked me) the blog is BACK! I'm so excited to share some delicious recipes I've made during my blogging off season, and it's perfect timing with the holidays coming up.

To kick of the restoration of my blog, I want to share a recipe for one of my favorite foods in the entire world. It's invariably the star of any brunch spread, it'll cure the worst hangover you've got and when it's served with nature's gravy (runny yolk, people) it's quite possibly one of my favorite bites on earth. Wash it down with a spicy bloody mary for the ultimate dining experience...

We had a little Christmas brunch celebration with a group of friends and it was fantastic. Everyone made a dish and our final spread included a variety of pancakes, copious amounts of bacon, coffee cake (I'll be blogging that later!), smoked salmon crostinis, eggs baked in french bread, mimosas, homemade bloody marys and of course corned beef hash. It was such a wonderful way to get in the holiday spirit and spend time with great people.... and of course dance to Christmas music which is just about my favorite thing on earth to do.

All of us were in unanimous agreement that canned corned beef hash just isn't right. That's not to say I haven't eaten it (and enjoyed it) from time to time, but its greasy mashed cat-food-ish consistency and instant artery clogging capabilities don't nearly compare to a homemade hash with tender actual shreds of beef and fresh veggies. I enjoy a hash where the meat-to-veggie ratio is a solid 3-1. I used 3 lbs of corned beef and two large russet potatoes, one large carrot and one onion. This way, you aren't skimping on the beef which is of course the best part! To send this home even further, I cook a few pieces of bacon and use the rendered fat instead of oil. I was pumped to make it and share it with all my buds to celebrate the holidays; Nothing makes me happier than cooking for friends. My boyfriend is a self proclaimed hash connoisseur and he said it was one of the best he's had so that's a good sign!

Most corned beef briskets come with a spice packet, but I prefer to mix my own (see corned beef mix recipe at the bottom of page). If yours doesn't come with a spice packet and you'd rather not make your own, pickling spice works just fine; they often have a recipe for corned beef on the side of the label! You can cook the beef the night before and keep in the fridge for quicker prep in the morning/more hands free time to drink your bloodys!

With a fresh coat of snow on the ground and Christmas right around the corner, it's hard not to be overjoyed spending time with good people and overindulging in delicious food and many drinks! If you're having friends or family over for brunch, or you just want to treat yourself, this is a perfect recipe that'll put a smile on anyone's face.

Happy Holidays and enjoy cooking for all the wonderful people in your life!








Corned Beef Hash

Ingredients:
3 lbs corned beef brisket, cooked and chopped/shredded, whichever you prefer
3/4 pieces of bacon
1 large onion, chopped
1 large carrot, grated
2 large russet potatoes, grated
Salt & pepper
1 tsp thyme
Fresh parsley

Directions:

• Cook bacon over medium-high heat in large skillet (the larger the better as you want as much surface area to crisp those potatoes) until crisp. Remove from pan and reserve a couple tablespoons of the drippings. If there isn't about 3 tbsp, add a tbsp bit of butter :)
• Add chopped onions to the pan and cook until it is beginning to brown. 
• Make sure potatoes and carrots are as dry a possible, you can place them in a paper towel and squeeze moisture out. If they're very moist they will steam instead of crisp. Add them to the pan with the onion. Add in the dried thyme and season with pepper. Be careful about adding salt because the corned beef is likely already quite salty.
• Cook until tender. This will take about 15 minutes.
• Stir in the corned beef and crumbled bacon and cook until it's warmed through and crispy... Remember to scrape the crispy bits off the bottom of the pan, those are gold. 
• Garnish with chopped fresh parsley and serve with nature's gravy.

Corned Beef Spice Mix

Ingredients:
1 tsp coriander seeds
1 tsp dill seeds
1/2 tsp mustard seeds
1/2 tsp allspice berries
1/2 tsp black peppercorns
three cloves
2 bay leaves

Directions:
Mix together spices and use when simmering or slow cooking a corned beef brisket.

Grilled Chicken w/ Cucumber Relish & Yogurt Sauce

I think we're all in agreement that this winter was by far the lamest of all time. I suppose it was nice to not have to dig my car out of a seemingly endless mound of snow, or worry about crashing on the way to work every day.... But it didn't feel like the season even existed and I didn't make it to the slopes once!

Now that it's April and I'm completely over it and ready for warmer weather, of course we get snow! I guess that's New England, for ya. Well, needless to say I was in desperate need of some freshness and a hint of Spring and this totally hit the spot. Tender, juicy grilled chicken topped with a bright cucumber relish with fresh tomatoes, served with a dollop of cucumber dill yogurt sauce.....

The flavors all together are so light and refreshing that it brought a bit of Spring to a dreary April day. It would be the perfect meal to have sitting outdoors on a hot night.... Paired with a nice cocktail or beer, of course! You could stuff this all in a pita for lunch as well.

If you want to spice it up a bit, the relish would be nice with a pinch of red pepper flakes for a kick. Feel free to use the yogurt sauce as a salad dressing or dip for veggies!

Fingers crossed that a sunny Spring is on it's way!





Grilled Chicken w/ Cucumber Relish & Yogurt Sauce

Ingredients:
1 lb chicken breasts or thighs
1/2 cup Italian dressing
2 tsp Italian seasoning
Salt and pepper
Yogurt sauce:
1 cup non-fat, plain Greek yogurt
1/2 cup minced cucumbers
1 tbsp dill
1 tsp fresh lemon juice
Relish:
1/2 cup chopped cucumber
1/2 cup seeded & chopped tomato
2 tsp lemon juice
2 tsp olive oil
1 tsp minced garlic
Rep pepper flakes, optional

Directions:

• Marinate chicken in Italian dressing for a few hours or overnight. 
• Shake off excess dressing and season with Italian seasoning, salt and pepper. Grill until cooked through. 
• To make the yogurt sauce, mix all ingredients together and season with salt and pepper to taste.  
• To make the relish, mix all ingredients together and season to taste.
• Serve chicken with relish and sauce.

*Recipe adapted from www.dinneratthezoo.com

Avocado Cream Sauce/Dressing

I apologize in advance for those of you that thoroughly enjoy my posts about bacon mac n' cheese and peanut butter s'mores bars and homemade Snickers because the next few weeks are going to be some tree-hugging, earthy crunchy recipes due to this crazy candida diet. It's all good stuff though!!

Weirdly enough, the hardest part to me about this diet is the "no vinegar" rule. I can deal without processed foods because I eat that stuff minimally anyways. The vinegar is exceptionally hard because it means no BBQ sauce, ketchup, mustard, hot sauce, salad dressing or basically any condiment..... All things that make the healthy stuff taste better!

I made this avocado cream sauce to go with fajitas (except subbed lemon for lime) to fill that void in my life and fell in love with it. I got great reviews from a number of eager taste testers, as well. Since then, I've been dipping veggies in it (raw and roasted), using it as a salad dressing and sauce for cooked meat (chicken, steak and scallops at this point). It has all been so good.

Dip your fries in it! Spread it on a sandwich! Use instead of mayo! It's so versatile, healthy and delicious.

The tangy-ness of the yogurt and creaminess of the avocado meet gloriously in the middle for a perfect ratio. You get the hint of avocado and freshness of lemon with a tiny kick from cayenne and it pairs well with just about anything you put it on.

I'm so thankful for this recipe because I was starting to have serious condiment withdrawals! My next plan is to mix in some fresh dill and other seasonings to create a guilt free ranch. I suppose this diet won't be too bad after all..... A lot of work but some good fun, too!




Avocado Cream Sauce/Dressing

Ingredients:
1 avocado
1/2 cup plain, unsweetened, nonfat yogurt (regular or Greek, organic is ideal)
1 tbsp fresh lemon juice
1/4 tsp garlic powder
Salt, pepper and cayenne to taste

Directions:

• Place all ingredients together in food processor and pulse until smooth. Adjust ingredients to your flavor preference.

Spaghetti Squash w/ Ratatouille

I'm sorry that it's been a while since I have posted anything but I do have a good reason! Basically I've had to be on a miserable diet due to my GI track being super lame (full of bad bacteria, not full of good bacteria). It's an "anti-candida diet" and is based around consuming minimal sugar, because sugar is what feeds the bad stuff that I'm basically trying to kill off. Lovely, right?

Well, cutting out things such as: basically all processed food, all refined sugar, maple syrup/honey, bread/baked goods, fruits, any vinegar, potatoes, corn, alcohol (!), caffeine, dairy except for plain unsweetened yogurt, peanuts, etc.... Calls for a lot of food prep, confusion, grocery shopping, starving and basically no extra time to blog. I actually made the worst pancakes ever yesterday..... I was planning on blogging them!

So I've been experimenting a bit and spending a lot of money on crazy ingredients. I'm starting to think I should get some sort of frequent buyer discount for Bob's Red Mill brand items!

But to the point of this post. I made roast spaghetti squash with ratatouille that was exceptionally good and really satisfying, which is tough to come by on this darn diet! It's an awesome work week lunch to pack up.

Praise the lord I can still eat meat, because it was delicious with chicken - And I would just die otherwise. I bet it would be wonderful with ground beef in the sauce, or served with meatballs! It's a fairly simple recipe to prepare (the hardest part about it is cutting the damn squash open) and it is LOADED with vegetables. Squash, eggplant, onions, peppers, zucchini, peppers, tomatoes.... How much healthier can you get?

If you aren't on a painful diet like mine, I would suggest sprinkling a little parmesan cheese on top. Also, I altered this recipe because I couldn't find a tomato sauce without sugar added at the grocery store, so I used a can of crushed tomatoes instead and added a teeny tiny pinch of stevia (the only sweetener I'm allowed) to cut the acidity.

This photo is my lunch packed for work. I added some steamed broccoli in there for even more veggies and it was a great meal. It's filling, well seasoned, satisfying and just all around delicious and guilt free. I'd make this whether I was on this diet or not! If you happen to be on a highly specific diet, do check the tomato cans for added sugar!

This recipe does make quite a bit, so be prepared for leftovers for lunch or to share with family and friends!



Spaghetti Squash w/ Ratatouille

Ingredients:
1 spaghetti squash
1 large onion
2 cloves garlic, minced
1 medium eggplant, chopped
1 green bell pepper, chopped
2 zucchini (or summer squash), chopped
Salt, pepper and red pepper flakes to taste
1/4 cup red wine (if you aren't on a crazy diet)
6 oz can tomato paste
14 oz can diced tomatoes
28 oz can crushed tomatoes
1 tbsp Italian seasoning
Pinch of sugar (or stevia)

Directions:
To prepare the squash:

• Preheat the oven to 400 degrees. 
• Slice the squash in half (if it is impossibly hard to cut, poke a few holes with a sharp knife and microwave it for a few minutes) and remove the seeds. Brush lightly with oil and season with salt and pepper.
• Roast in oven for 35-40 minutes or until it's tender. Let it cool enough to handle and then use a fork to scrape the sides to create the "spaghetti". 

For the sauce:

• Heat a couple tbsp of oil in a pot over medium heat. 
• Add the onion and bell pepper and cook until just slightly soft. Add the garlic and stir, then add remaining chopped vegetables. Season with the salt, pepper and red pepper flakes. 
• Reduce the heat to low, cover and cook for about 15 minutes. Stir occasionally. 
• Add the red wine and stir to scrape any pieces stuck to the pan. Let that cook down for a minute or so then add in the remaining ingredients. 
• Cover and lightly simmer for another 15 minutes or so.
• Top spaghetti squash with sauce, and optional parmesan cheese.

Cheesy Tater Tot & Brussels Sprout Casserole

Cheese. Tater tots. Brussels sprouts..... Three of my favorite things all baked up in a delicious casserole that is flavorful and comforting. It's a great accompaniment to chicken or steak and it's easy to throw together. I would assume as well that it might be a good way to sneak some veggies into a picky child's diet!

Even if you aren't a fan of brussels sprouts (which blows my mind because they are the most fantastic vegetable on earth), I'm confident you'll like this. It all blends in very well together! 

The tots are roasted to get nice and crisp then tossed with shaved and sauteed brussels sprouts, with shallots, garlic, cheese and sour cream. I season it with just salt, pepper and Italian herbs - Simple comfort food!

When I served this for dinner, everyone in my family not only loved it, but were excited about a dish that is unique yet uses a nostalgic childhood favorite ingredient. 

A bit of crumbled bacon would be a delicious addition to this recipe, as well. We were eating it with steak and chicken so I didn't feel the need to add another meat to the table, but on another day it would have been great. 

It will please kids and adults alike and is easy to prepare.... No need to even peel potatoes!




Cheesy Tater Tot & Brussels Sprout Casserole

Ingredients:
28 oz bag frozen tater tots
3 cups shredded brussels sprouts
1 clove garlic, minced (or more if you prefer!)
3 shallots, chopped
1 1/2 cups sour cream
1 egg, scrambled
2 tsp dijon mustard
1 1/2 cup shredded mozzarella cheese
1/3 cup parmesan cheese
Salt and pepper to taste
1 tbsp Italian seasoning
Red pepper flakes optional

Directions:

• Cook tater tots according to package directions then reduce oven heat to 375 (most tots are cooked at 425).
• In a skillet, heat a bit of oil over medium heat. Saute shallots for a few minutes, just until they start to turn translucent. Add in garlic and brussels sprouts and cook until they start to turn lightly golden brown - about 5 minutes. Let cool for a few minutes. 
• Mix in the sour cream, egg, dijon mustard, 1 cup of the mozzarella cheese, half the parmesan and the seasonings into the brussels sprout mixture. Toss tater tots to coat.
• Pour mixture into lightly greased casserole dish. Top with remaining cheese and some extra seasoning if desired. 
• Place 375 degree heated oven and bake until cheese is melted and golden brown; About 15-20 minutes.

Peanut Butter S'Mores Bars

The first week in March seems to be a big time for birthdays. My sister and I are a day apart and there were multiple people in the office right around this time as well. I wanted to make something easy to share with classic flavors everyone would love...... So chocolate and peanut butter it is!

I came across this recipe and knew it would be great. A graham cracker cookie stuffed with chocolate, peanut butter and fluff..... What could be better than that killer combo?! It reminds me of the blonde brownies my mom used to make when we were kids, which is a glorious thing. I don't know a single human who wouldn't love this treat....Sweet, salty, chewy, fudgy, chocolately.....

Mmmmmmmmmm.....

My nana lost her taste a while ago and can only taste very few random things. After she ate this at my birthday dinner (yes I cooked my own birthday dinner and dessert), she told me it was the best brownie she had ever had in her life. She could actually taste it! If that isn't enough to convince you to try this recipe, I give up!

I brought a batch to work and my colleagues loved them. It's such a great treat because the flavors are so classic but it's still a unique treat. I made one batch gluten free and they came out great. You can find gluten free graham crackers at the grocery store, just be prepared to spend about $5/box! (If you eat gluten free all the time like me though, you will surely be used to these wild prices!)

Put the Spring Break prep diet on hold and trust me, you'll be happy you made these!





Peanut Butter S'Mores Bars

Ingredients:
1/2 cup butter, softened
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/4 cup flour (or gluten free all purpose flour)
1 tsp baking powder
1/4 tsp salt
6 graham crackers, crushed into fine crumbs (of GF graham crackers)
14 oz milk chocolate

1/2 cup peanut butter
7 oz Fluff

Directions:

• Line a 8x8 pan with parchment paper
• Beat the butter and sugar until fluffy. Add the egg and vanilla and beat until combined. Slowly beat in the flour, baking powder, salt and graham cracker crumbs. 
• Press 2/3 of the dough into the baking dish. 
• In the microwave or a double boiler, melt the chocolate and the peanut butter and stir to combine. Pour over the dough and let sit in freezer until hardened - just 15 minutes or so. 
• Preheat the oven to 350 degrees.
• Spread the fluff over the hardened chocolate. 
• Roll out the remaining dough and place on top of fluff. (Optional to top with a sprinkle of coarse sea salt)
• Bake in preheated oven for about 25 minutes or until the top is nice and golden brown. 
• Let cool completely before cutting to avoid a gooey mess! 

(Recipe adapted from Pinchofyum.com)

Fresh Quinoa Salad

Want a healthy, flavorful and vibrant dish perfect for lunch in the office or a side dish to dinner? Look no further my friends, I have just the recipe. This quinoa salad is tossed with a zesty lime dressing and loaded with fresh veggies. It's a dish you can feel great about eating and it's super simple. I've made a number of different quinoa salad recipes and I really liked how bright and healthy this one is. You can add more cumin and red pepper to spice it up if that's what you're lookin' for, as well.

I prefer to add more veggies than most quinoa salad recipes to lighten it up a bit. It's a delightful taste of summer in these occasionally dreary Winter (if you call this weather Winter) days, and a great energy boost to get you through the day.

I love having something in the fridge that I know is really easy to pack up for lunch. Sometimes you just don't have the time to make a sandwich or pack up leftovers and that's when you end up spending unnecessary $$ on lunch. I gotta save up for my Costa Rica trip in April here!

Change it up with whatever veggies/nuts you have on hand. You can even get super crazy and add chunks of cheddar, goat cheese or feta.




Fresh Quinoa Salad

Ingredients:
1 cup uncooked quinoa
1 chicken bouillon cube
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large carrots, peeled and grated or sliced thin
1 English cucumber (or 2 smaller ones), seeded and chopped
1/3 cup chopped green onions
1/4 cup chopped cilantro
1/2 cup chopped cashews
1/4 cup fresh lime juice
1 tsp fish sauce
2 tbsp olive oil
2 tbsp sugar
1/4 tsp cumin
1/4 tsp red pepper flakes
Salt and pepper


Directions:

• Heat 2 tsp oil in small pot on medium heat. Add quinoa, stir, and allow to toast for just about a minute - it will be slightly fragrant and that's when you know it's ready. Add in 2 cups of water and the bouillon cube and cook to package directions. Set aside to cool.
• Whisk together lime juice, fish sauce, oil, sugar, cumin, red pepper, salt and pepper. 
• Toss all ingredients together and alter seasonings if necessary.

Weekend Brunch Monte Cristo

As much as I love cooking and finding new creative things to make, I often repeat the same dishes for breakfast. It's generally some sort of scramble depending on what veggies I have on hand, an occasional homemade hash or a baked good. This weekend I was up at my old college stomping grounds which meant a late Friday night leading into a lazy Saturday morning; A perfect reason to make brunch.

I am a huge fan of Monte Cristos and would like to personally thank the genius who first came up with the idea to nestle ham and cheese between pieces of French toast. I add cinnamon to my French toast in this recipe, and with a drizzle of real maple syrup it's a breakfast that is tough to beat!

I used honey ham and a smoked swiss cheese and thought the savory and sweet flavors balanced perfectly. We loved it so much that we made it for breakfast on Sunday as well and added a fried egg in the sandwich. I used gluten free bread (Udi's) for my sandwich and was surprised with how well it made a tender french toast piece.

If you are running out of ideas for your Sunday brunch, this is a simple and delicious recipe that will spice things up a bit! Turkey or bacon works just as well in the sandwich, too. Serve with home fries and you've hit a home run.




Monte Cristo

Ingredients:
2 pieces of bread (gluten free if necessary)
2 slices ham or turkey
1 slice of smoked Swiss cheese
1 egg
2 tbsp milk
dash of cinnamon
1 tbsp butter
Powdered sugar or maple syrup to serve

Directions:

• Assemble sandwich (mayo optional) by placing ham and cheese between slices of bread. 
• Scramble the egg with the milk and cinnamon in a wide, shallow bowl. 
• Melt butter over medium heat in a skillet. Dip the sandwich in the egg mixture carefully, and turn to coat both sides fully and let it absorb a bit into the bread. 
• Place sandwich in hot pan and let cook until it is golden brown and flip to repeat on other side. 
• Serve with warm maple syrup or a dusting of powdered sugar.

Snickers, Peanut Butter Cups & Needhams

Ah, Valentine's Day. I'm not the overly romantic type but I can't pass up an excuse to celebrate with a nice glass of wine and a good meal.....And of course chocolate! I'm sure you can guess that as a food-obsessed human I always make yummy treats for friends and family on Valentine's Day. When I was younger I remember making homemade peanut butter cups and caramels with my mom, and I thought it would be really fun to try something similar this year.

My menu consists of homemade snickers, peanut butter cups and needhams. If you've never heard of needhams, then you probably aren't from Maine. They're a delicious potato-coconut candy dipped in chocolate, (I know, us Mainers and our potatoes....) and my boyfriend has been begging me to make them for a while now. I kept denying solely because I figured that mashing potatoes just to make candy seems like such a laborious step, when in all actuality it is a heck of a lot easier than many other decadent desserts I've made. Long story short, I caved in for Valentine's Day and am so happy I did.

 

The snickers are to die for. I've never made nougat before (I couldn't even have guessed what was even actually in it) but it is the most amazing thing in the world. It's sweet and chewy and really I could have just wrapped up chunks of nougat and I think people would have been satisfied..... But I can't deny that it's better nestled in a bed of chocolate, caramel and peanuts.

The peanut butter cups are just as delicious. The filling doesn't have that chalky consistency that Reese's have. It's the perfect combination of sweet and nutty (cue my grandfather saying "Just like you!"). I recommend using natural peanut butter for this.

Lastly the needhams. If you're skeptical, think of a creamier kind of Almond Joy, minus the almond. (If you love almonds though, go ahead and throw one in there!) If you especially like coconut, you'll flip over this treat. They're chewy and sweet, and I promise you'll take a bite and immediately let out a beautiful sigh of satisfaction. They are slightly a pain in the butt to dip in chocolate and after making a million chocolates beforehand, I got a little lazy on that part which is why they aren't as smooth and beautiful as they could be. I'll leave that up to you!

It's so fun to make something homemade rather than just buy a box of chocolates, and your friends and family will love it. It isn't too much work either, unless you try and make all of the above at one time. Melting chocolate does get messy, so I recommend choosing one or making them on separate days. Store the treats in the freezer and they last a really long time!

Happy Valentine's Day!



***Pro tip - especially when making the snickers, clean your pans asap because sticky sugar and dried chocolate can be a bitch :)


Homemade Snickers

Ingredients:
3 cups chocolate chips
3/4 cup natural peanut butter
1/4 cup butter
1 cup sugar
1/2 cup evaporated milk
7 oz tub marshmallow fluff
1 tsp vanilla
1 1/2 cup peanuts
12 oz bag of caramels

Directions:

• Line a 9x13 casserole dish with parchment paper. 
• In a double boiler or microwave melt 1 cup of the chocolate chips with 1/4 cup of peanut butter and stir until smooth. Pour into the casserole dish and place in freezer.
• For the nougat, put butter, sugar and evaporate milk in small saucepan. Melt on medium heat and stir occasionally until combined. When it comes to a boil, set a timer for 6 minutes. 
• After 6 minutes, remove from heat and stir in 1/4 cup of peanut butter, fluff and vanilla and stir until smooth. Pour over the chocolate layer and place back in freezer.
• For the caramel layer, melt the caramels and 1/4 cup of evaporated milk in a saucepan over medium heat until smooth - careful not to scortch it! Dump peanuts evenly over the nougat mixture than pour over the caramel. If peanut aren't salted, sprinkle some coarse see salt over the caramel. Return to freezer. 
• Repeat the top chocolate layer the same as the bottom and pour on top and spread to cover. 
• Freeze for a half hour to set and cut into squares. 
• Store in the fridge or freezer, whatever your preference, but they will get soft on the counter! 

Peanut Butter Cups

Ingredients:
1 cup peanut butter
1 tbsp + 1 tsp butter, softened
1/2 cup powdered sugar
1/2 tsp salt
2 cups chocolate chips
4 milk chocolate candy bars (1.5 oz each)

Directions:

• Combine peanut butter, powdered sugar, butter, and salt until smooth. 
• In double boiler, melt chocolate chips and chocolate bars and peanut butter and stir until smooth.
• In plastic peanut butter cup molds or paper lined mini muffin tins, add 1 tsp drop of chocolate (depending on size of tin - you want pretty thin sides) and use a small brush or spoon to spread up the sides to create the cup. Place in freezer for a few minutes to set. 
• Add in a scoop of the peanut butter mixture and press slightly to flatten the top. Top with chocolate and spread to seal the top. 
• Place back in freezer to set and store in freezer/fridge. 

Needhams

Ingredients:
3/4 cup mashed potatoes (no butter or milk or seasonings mixed in)
1/2 tsp salt
2 lb bag of powdered sugar
1/2 cup butter, melted
14 oz bag of sweetened coconut
2 tsp vanilla
2 lbs semisweet chocolate chips
3 tbsp vegetable shortening

Directions:

• Butter a 12x15 (ish) jellyroll pan or large casserole dish.
• Mix together mashed potatoes, salt, sugar, butter, coconut and vanilla until combined. Spread evenly over pan and place in the fridge to set for about a couple hours. 
• Cut into small squares.
• Melt chocolate in a double boiler and stir in shortening to combine. 
• Use a fork to pierce the squares and dip into the chocolate mixture. Let the excess drip off or use another utensil to gently scrape the edges. Place on a wax paper lined baking sheet to harden. 
• Store in the fridge.

Mongolian Beef & Broccoli

I first starting blogging about food my sophomore year in college. It was my first time living in an apartment and I was so excited to cook all of my own meals (people thought I was weird because of that). I cooked dinner for my boyfriend, and sometimes all the roommates, nearly every night and loved every second of it. That year I experimented with so many recipes, and many of those are some of my go-to meals even today.

"Mongolian Beef" was one of the first meals I made in that tiny apartment. It is a Chinese-American dish that is in no way a reflection of the food eaten in Mongolian culture, but nevertheless it tastes amazing. It's another one of my favorite make-at-home-take-out dishes (click here for General Tso's chicken recipe). I think PF Chang made the dish famous, but I'm confident this recipe could compete.

Sweet, salty & spicy........ If any dish is described as "mouth watering", this is it. 

I made it this past weekend, as seen in the photo above, and it brought back good memories of making a huge mess in a tiny kitchen in Orono, Maine. My twist on the take-out classic is that instead of using the "traditional" green onions as the veggie in the dish, I opt for roasted broccoli. Instead of rice I serve it over quinoa cooked in beef broth. Both the broccoli and the quinoa absorb the delicious sauce so perfectly, and add nutritional value.

Definitely use reduced sodium soy sauce, because otherwise you'll end up drinking a gallon of water to quench your thirst after the meal. A lot of Chinese-American dishes have a lot of soy sauce, so when mimicking a takeout meal, or in any recipe really, I always use the reduced sodium bottle.

Add as much red pepper as you'd like and load up on the broccoli to get your daily dose of veggies!




Mongolian Beef & Broccoli

Ingredients:
1 tbsp minced garlic
1 tsp fresh ginger
1 bunch of green onions, chopped fine
1/2 cup reduced sodium soy sauce or tamari
1/2 cup water
2/3 cup brown sugar (preferably dark brown sugar but light work fine)
pinch of red pepper flakes, or more to taste
1 lb flank steak, sliced
Pepper
1/4 cup cornstarch
1-2 large heads of broccoli, chopped and roasted or steamed

Directions:

• Heat a couple tsps of oil in a skillet over medium heat. Add garlic, ginger and green onions and stir for about a minute, until fragrant. 
• Add soy sauce, water and brown sugar and stir until sugar dissolves. Add red pepper flakes if desired and let sauce boil for a couple of minutes to thicken slightly. Remove from heat and set aside. 
• Toss sliced steak in a bit of pepper and cornstarch and let sit for a few minutes to absorb.
• Heat vegetable oil in a large skillet, about 1/2" thick covering the pan over medium-high heat. 
• Fry meat in oil about 1-2 minutes each side depending on thickness, until edges are slightly browned and crisp, and remove with slotted spoon and set on paper towel lined plate. 
• Remove excess oil from pan and return meat to pan with roasted or steamed broccoli and stir in the sauce. Bring to a boil and cook just a minute or so until the broccoli absorbs the sauce.
• Serve over quinoa or rice.

Flourless Peanut Butter Cookies

Peanut butter cookies have always been one of my favorites since I was little. They are so simple but perfectly sweet and nutty; You really can't go wrong. I've made this recipe more times than I can count because it's so easy and I always have all of the necessary ingredients on hand.

You can have them completely done in 15 minutes flat to curb that craving asap!

They're the perfect consistency - a kind of dense, chewy peanut buttery cookie but tender at the same time. I highly recommend the sprinkle of coarse sea salt on the top before baking to make them extra tasty. You could get more creative as well and consider making PB&J thumbprint cookies with a scoop of jam in the middle, or dipping the cookies in a melted chocolate after they're cool.

I have nothing else to say besides these are equally as easy as a Betty Crocker mix but less processed and more delicious! It's great to throw together for a last minute dessert for company.



Flourless Peanut Butter Cookies

Ingredients:
1 cup natural peanut butter
1 cup sugar
1 egg
1 tsp vanilla
Coarse sea salt

Directions:

• Preheat oven to 350
• Scramble the egg and mix with peanut butter, sugar and vanilla until combined
• Scoop rounded tablespoons of the dough and roll into a tight ball with your hands - if you don't do this they may come out crumbly
• Place on ungreased cookie sheet and make criss-cross pattern with a fork
• Bake for about 12-14 minutes, depending on the size of your cookies, or until edges are a bit golden.

General Tso's Chicken

One of my all time favorite Chinese take-out dishes is General Tso's Chicken. The cravings of the tender, crispy, sweet and spicy chicken can be so real that you actually can't control your fingers from dialing the memorized number of Asia Cafe down the street.

Unfortunately I'm kidding; I haven't dialed or even had Chinese takeout since I stopped eating wheat three years ago. The silver lining though is that I have become great at making homemade replicas that are just as crave-worthy and always MSG and gluten free. (My repertoire consists of orange chicken, fried rice, coconut shrimp, beef/chicken teriyaki, beef & broccoli, etc; Just to give you a sneak preview of what may be to come on the blog!)

I recently made this chicken for my boyfriend and his parents and we all LOVED it. It's one of those meals that inhibits your ability to even form words other than exclamations such as "wow" or "Mmmmmm".

I'll even go on a limb and say it is better than your favorite takeout place......

I made some fried rice to serve with it and it was such a satisfying, delicious meal. It's fun to make too, because it mimics your favorite restaurant and you feel so accomplished making it at home. You can compete with the pros! 

Just looking at these photos is taking me on a tasty time travel in my head and I can't wait to make this dish again. It would be a delicious snack to make for the Superbowl (bummed would be an understatement about the Pats but I still have faith in my team and the GOAT) and you can leave a pile of toothpicks for guests to pick pieces with. I'm confident, to say the least, it would all disappear before halftime.

You can alter the amount of red pepper to achieve your personal spice preference. The amount below was, in my opinion, a perfect balance of sweet and spicy. You could also use chicken breasts instead of thighs, but the thighs are usually more tender. Lastly, for a healthier version, you could avoid the dredging and frying and just cook the chicken in a pan and toss in thickened sauce - I prefer the frying though.... This is supposed to be a "take-out" treat!




General Tso's Chicken

Ingredients:
Oil for frying
1 egg, scrambled
1 1/2 lb chicken thighs, chopped to 1-2" pieces
1/2 tsp salt
1 tsp sugar
Pepper
1/2 cup cornstarch
For the sauce:
1/4 cup chopped green onions
1 clove garlic, minced
1 tsp fresh minced ginger
2 tsp orange zest
1/2 cup sugar
1/2 - 1 tsp red pepper flakes
1/4 cup chicken broth (or I used a dry hard cider)
1 tbsp + 1 tsp rice vinegar
1/3 cup reduced sodium soy sauce, or tamari for gluten free
3 tsp sesame oil
2 tsp cornstarch, dissolved in 2-3 tbsp of water

Directions:

• Heat enough oil in a large skillet to cover the pan, about 1/2" deep over medium/medium high heat. Around 375 degrees. 
• Toss chicken in egg and season with salt, sugar and a few dashes of pepper. 
• Sprinkle cornstarch on chicken and toss to coat. It will look like a yellowish gooey coating - perfect. 
• In batches, fry the chicken without overcrowding for 2 minutes on each side until they are golden and cooked through. Remove and place on a paper towel lined plate. 
• While chicken is cooking, to make the sauce, heat a splash of oil in a small pot over medium-high heat. Add the green onions, garlic, ginger and orange zest and cook and stir for a minute or two (this will smell fantastic). 
• Add in the red pepper flakes and stir for a few seconds, then add all remaining ingredients except for the cornstarch/water. Bring to a boil and cook for 3 minutes, then add in the cornstarch mixture and return to a boil to thicken. 
• Toss the chicken in the boiling sauce and cook to heat through, just a minute or so.

One Pot Sausage & Rice Skillet

When you get home from work at 6:30, it's hard to get a decent meal finished before it's nearly bed time. Crock pot meals sound convenient, but if you're gone from home for 10 hours, it might be a bit too long for a "set-it and forget-it" type dish. The answer to the 9 to 5 (or longer) dinner dilemma is a one pot, 30 minute dish. I recently made one that was so good I couldn't wait to share it.

Browned pork sausage, seasoned and simmered with stewed tomatoes, hearty beans and rice with a bit of a kick from a jar of salsa. It cooks in 30 minutes and is super easy to scoop into tupperware for a delicious packed lunch.

This to me is comfort food at its finest. The starch from the rice along with a bit of cornstarch makes the dish slightly creamy and with spices of paprika and cumin, it's the perfect dish to warm up to after a cold winter day. I used sweet italian sausages, but if you prefer a bit more spice you could do spicy sausages instead.

(Disclaimer: This is a small bowl but don't be deceived. I ate about 4x this much. The dishwasher was loaded with all of my normal human portion bowls so I resorted to this sort of teacup)

I was thrilled with the results of this recipe as it was easy, came together quickly and tasted amazing. I had it for lunch three days in a row and was still not sick of it. You could get real crazy with it and even top it with cheddar cheese.... But I'll leave that up to you. As usual, it's a really flexible recipe so feel free to substitute ingredients and toss in whatever you have on hand.



One Pot Sausage & Rice Skillet

Ingredients:
1 lb bulk pork sausage (or use links and remove insides from casing)
1 bell pepper
1 small onion
2 cloves garlic, minced
2 tsp paprika
1 tsp cumin
1/2 tsp chili powder
2 cans of beans of your choice, drained and rinsed
1 14oz can stewed tomatoes
1 cup uncooked long grain rice*
1 cup beef broth
1 cup salsa
2 tsp cornstarch dissolved in 1 tsp water (optional for a bit thicker, creamier texture)
Salt and pepper to taste

Directions:

• In a large skillet or pot, cook the sausage over medium heat. After a minute or two, add in the pepper, onion, garlic and seasonings. Cook through until no longer pink. 
• Add the beans, tomatoes, rice, broth and salsa. Bring to a boil and stir in the cornstarch.
• Simmer for 20-25 minutes or until rice is cooked through. Season with salt and pepper to taste.

Southwest Chopped Chicken Salad

One of my goals after the new year was to not spend a lot of money buying lunch during work. This is mainly because I spent half a year's earnings for Christmas and also bought a trip to Costa Rica. Spending $5-15 dollars at lunch can really add up but it's easy to avoid if you plan ahead and pack your own meal. You need to pack a lunch that you actually will want to eat, not a soggy sandwich that you'll decide last minute you don't want and then head for takeout.

I have a number of good recipes up my sleeve that would be great to share with coworkers and clients. They range from sandwich fillers to easy, one pot leftover dinners and the majority of them are healthy and packed with nutrients. I recently tweaked a chicken salad recipe from an old cookbook that I've had for a while and I loved it. You can put it in a sandwich, a pita pocket or serve it over salad greens.

Behold, the glamorous desktop lunch. The salad is flavored with lots of lime juice and cumin, and packed with nutrients from red peppers, onions and beans. It's a lunch that you'll look forward to having and you won't be temped to go out and grab any fast food. I like mine served over greens with oil & vinegar and a dollop of sour cream.

You could also go the wrap/sandwich route, as seen below. I actually forgot this specific one on my kitchen counter for two days in a row, which kind of killed the whole "don't buy lunch" rule. It tasted just as good after work, though!

You can add whatever chopped veggies you prefer that you have on hand as the recipe is very flexible. I used a rotisserie chicken because they are super convenient, but you could cook and chop/shred your own chicken breasts, as well.




Southwest Chopped Chicken Salad

Ingredients:
4 cups chopped rotisserie chicken or cooked chicken breast
2 cups frozen corn, thawed
1 cup black beans
1 cup chopped roasted sweet red peppers
1 cup chopped red onion
1/2 cup finely chopped fresh cilantro
3 tbsp lime juice
3 tbsp oive oil
1 tbsp red wine vinegar
1 tbsp + 1 tsp honey
2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper

Directions:

• In a large bowl, combine ingredients from chicken to cilantro.
• In separate dish, whisk together remaining ingredients. 
• Pour dressing over chicken mixture and toss to coat.
• Refrigerate and serve. It's best to let it sit for a few hours to let the flavors set. 

Buffalo Chicken Dip

Nothing kicks the post-holiday winter blues better than the NFL playoff season. There are so many intense, exciting games to watch and if I can make it to Gillette to watch a winning Patriot's post season game in person - my year is already made.

My family is full of HUGE Pat's fans and we always try to make it to a game. We have our traditional tailgating spot in a small wooded area between two lots where we set up shop and spend the pre-game hours eating, drinking and discussing the only important thing at the moment: football.

My dad is super generous and has bought tickets the past few years for himself, my brother, my boyfriend and I. The only condition is that my boyfriend drives his truck down for tailgating and I supply all the food (we haven't quite found out what my brother's responsibility in the deal is....For now he's entertainment factor).

Here we are at the divisional round playoff game vs Kansas City on Saturday. We have a picture identical to this from the playoff game from last year vs Baltimore and some regular season games in previous seasons. It's definitely one of my favorite traditions!

Watching the game is the best part of the day but the tailgating fun doesn't fall far behind, especially when you love to cook. Unfortunately I didn't take any pictures to blog from this game's smorgasbord because I was too distracted from all the hype. I made chili, guacamole, peanut butter blossom cookies, grilled potatoes and marinated steak. Of course we had a selection of beers and bloody marys, as well.

Though I did not make it for this game, one of my favorite football snacks is buffalo chicken dip and I wanted to share. I have made it more times than I can count and I always use this recipe. It's the first dish to disappear on the buffet table and it's easy to see why.

This photo was actually taken when I made it for the 2013-2014 AFC Championship game. I remember I didn't get a chance to take a picture of it when it came out of the oven with the top layer of cheese melted because it was devoured too quickly. It's absolutely ADDICTING. Perfectly spicy, cheesy and flavorful.

Most buffalo chicken dips have all of the ingredients mixed together. When I make it, usually I prefer to layer it a bit for a nicer appearance. However you do it, it's going to taste amazing!


Serve it with chips, celery or crackers and make sure you get some before it's gone!






Buffalo Chicken Dip

Ingredients:
2 cups chopped rotisserie chicken
1 cup buffalo wing sauce
2 8 oz packages of cream cheese, softened
1 cup of ranch or blue cheese dressing (or 1/2 cup of each!)
1 1/2 cup shredded cheddar cheese
1/4 tsp garlic salt

Directions:

• Preheat oven to 350 degrees.
• Mix together cream cheese, 1 cup of the cheddar cheese, ranch/blue cheese dressing and the garlic salt. Spread in the bottom of a 9x9 pan. 
• Mix together chicken and wing sauce. Pour on top of the cream cheese mixture. 
• Top with the remaining 1/2 cup of cheese.
• Bake in preheated oven for about 25 minutes or until cheese has melted and sides are bubbling.

*If you prefer a non-layered dip, just mix all of the ingredients together, (still saving the 1/2 cup of cheese to top it) and bake 25 minutes.

Maple Pecan Crumb Cake with Cream Cheese Frosting

I love baking cakes for birthdays. To me the fun thing about cooking, though, is trying new things and being creative; therefore making a vanilla cake with chocolate frosting for every celebration isn't my forte. After so many years of baking and dozens of birthdays, it does get challenging to be creative and come up with something new.

This was the first time I made this cake and I have made it twice in the past week. Once for my friend whose birthday is New Years Day, and once for my manager who recently had a birthday as well. I tweaked it the second time around to make it even better, but still I received rave reviews from everyone who tried it on both occasions.

 "M" for Maggie, my favorite New Years baby

For the boss, we have a dusting of candied pecans and cinnamon sugar because I didn't have time to create a "B". (Sorry Brendan!)




The cake is extra delicious because the batter is made with buttermilk and brown sugar. The buttermilk makes it super moist and tender, and the brown sugar is the perfect match for maple and pecan. A cream cheese frosting with a hint of maple on this cake is a match made in heaven, and when you sprinkle the top with candied pecans you become at a loss of words worthy of describing this masterpiece....

The first time I made this cake, as seen above,  (pardon my somewhat messy frosting job, I am no professional cake decorator), I did not include the crumb center. I added it the second time because my colleague's favorite treat I had made was crumb cake so I figured it would be a perfect addition. I might just have to make it again for Maggie so she can experience it!

Also, the first time around I added chopped pecans to the batter and the second time I omitted them because I knew a few of my colleagues weren't huge fans of nuts. That step is totally optional but I have left it out of the recipe below.

This recipe is honestly perfect. It's flavorful and unique and reminds you of something Grandma would make.






Maple Pecan Crumb Cake w/ Maple Cream Cheese Frosting

Ingredients:
For cake:
2 1/4 cups all purpose flour
3/4 cup brown sugar
3/4 cup sugar
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cup buttermilk
1 1/2 sticks butter (3/4 cup), melted
1/2 cup maple syrup
1 tsp vanilla
For crumb filling:
1/2 cup flour
1/4 cup brown sugar
2 tbsp sugar
pinch of cinnamon
pinch of salt
1/2 stick (chilled) butter, cut into pieces
For frosting:
8 oz cream cheese, softened
1/2 stick softened butter (1/4 cup)
2 cups powdered sugar
1 tbsp maple syrup

Directions:

• Preheat oven to 350 degrees. Line two 9 inch round cake pans with parchment paper and spray lightly with cooking grease.
• Mix together flour, sugars, baking soda and salt until combined.
• In a separate bowl, mix buttermilk, melted butter, maple syrup and vanilla. 
• Gently stir wet ingredients into the dry and mix until just combined. Pour into prepared pans. 
• For streusel filling, mix together flour, sugars, cinnamon, salt and butter. Use your hands to break butter pieces down until it's crumbly. Top one of the cakes with the streusel (you probably won't use it all). 
• Bake in preheated oven for 27-30 minutes or until a toothpick comes out clean. The cake with the streusel may take a minute longer than the other one. Let cakes cool completely on a cooling rack. 
• To prepare frosting, beat the cream cheese, butter and syrup and until completely combined and light. Scrape the edge of the bowl and slowly beat in the powdered sugar. 
• To prepare the cake, frost the bottom of the non-streusel cake and flip it on the streusel cake, so the cake middle will have both frosting and streusel. Frost the outside of the cake.
• Top with cinnamon sugar and candied pecans to serve.

Deviled Eggs Two Ways

One of my absolute favorite hors d'oeuvres (yes I used spell check) are deviled eggs. They are so delicious, flavorful and the perfect bite sized treat. I've noticed recently that they even seem to be trending and served more often in restaurants as appetizers. (If you're from the local area, The Black Birch in Kittery is notorious for their deviled eggs and I have ordered them every single time I have eaten there. My recommendation of the day is to go there and order some.)

I decided to make them in two of my favorite ways, dressed up a bit for New Years as a somewhat sophisticated snack for the party goers.

When it comes to preparing a snack for a party, you can NEVER go wrong with buffalo chicken anything. Buff chick dip, buff chick pizza, buff chick wings, tenders, nuggets....You name it! Well buffalo chicken deviled eggs prove to be just as much of a crowd pleaser, and a pleasant variation from the traditional recipe.

The yolks are whipped with blue cheese and buffalo sauce, piped back into the egg white vessel and topped with chopped celery and crispy chicken skin. It is a mouth watering flavor combination that's sure to impress.....

The other recipe I made is my go to when I am looking for a more traditional deviled egg. The twist is a bit of curry powder, and it makes a huge difference. They are so simple but the extra flavor and warmth from the curry is really what makes people ask you to share the recipe. When you dust the top with a bit of paprika, people won't expect anything out of the norm!

I think making a couple different kinds is so fun for a party, and it really is simple. The most difficult part about deviled eggs is peeling the darn things! Say what you want about the tips and tricks to make it easier. I feel like I've tried it all and it seems that the egg just decides how easy it will make it for you and that's that.

These are great recipes for holiday parties, and perfect timing for the upcoming NFL playoffs!!






Buffalo Chicken Deviled Eggs

Ingredients:
6 hard boiled eggs, peeled and yolks removed
1/4 cup mayo
1 tbsp of buffalo sauce (I use Frank's Red Hot Buffalo Wing sauce), plus more to taste, up to 2 tbsp
1-2 tbsp crumbed blue cheese
salt and pepper to taste
finely chopped celery for garnish
1 tbsp of rotisserie chicken skin or 1 tbsp of finely chopped rotisserie chicken

Directions:

• Mixed the mayo, egg yolks, buffalo sauce, blue cheese and salt and pepper until smooth. 
• Fill plastic bag with mixture and cut the tip. Pipe mixture into the egg white. 
• Top with celery and chicken or for crispy chicken skin garnish, fry the chicken skin until crispy in oil in a skillet over medium-high. Be careful not to burn it. Keep the chicken skin in a sealed plastic bag and top the eggs just before serving to keep the skin crispy. 

Curry Deviled Eggs

Ingredients:
6 hard boiled eggs, sliced in half and yolks removed
1/4 cup mayo
1/2 tsp dried parsley
1/4 tsp ground mustard
1/4 tsp curry powder
Salt and pepper to taste
Paprika for dusting

Directions:

• Mix yolks, mayo and seasonings together until smooth.
• Place in plastic bag and cut the tip. Pipe into egg whites. 
• Dust with paprika before serving.

White Chicken Chili

I'm a huge fan of chili. Whether it's loaded with meat or it's a vegetarian delight with 18 different kinds of beans, it's all good to me. I do believe, though, that there is an unsung hero in the world of chili.....
White chicken chili is a bit outside the norm but nevertheless a unanimous crowd pleaser. Shredded rotisserie chicken with poblano peppers, lime juice and sour cream.... Crush some tortilla chips up and it's game time! (Yes I did make this for a Pats game) It's vibrant and flavorful, yet a perfectly cozy comfort food.

I love this recipe because a good rotisserie chicken is moist and seasoned, making it super easy to shred up and mix into the pot (plus they're cheap!!). Poblanos and jalapenos add great spice and flavor as well, paired with a sweet crunch of corn.

I highly recommend this for your next tailgate or game day snack! 

(The trick to keeping it gluten free is checking the label on your chicken stock because for some crazy reason they like to sneak wheat in there.)





White Chicken Chili

Ingredients:
1 jalapeno, minced (remove seeds if you don't want too much spice!)
3 poblano peppers, chopped
2 onions, chopped
4 garlic cloves, minced
Salt and pepper to taste
1 tbsp cumin
2 tsp coriander
2 tsp chili powder
3 cans of white beans, drained and rinsed and mash one of the cans with a potato masher
5 cups chicken stock
2 limes
Meat from 1 large rotisserie chicken, shredded/chopped
1 cup frozen corn
1/3 cup sour cream
1/3 cup chopped cilantro
Crushed tortilla chips

Directions:

• Heat tbsp of oil in large pot over medium heat. Add in peppers, onions and garlic and saute until soft. 
• Add seasonings and stir to coat. Pour in chicken stock and lime juice and simmer. 
  Add in the beans and continue to simmer for another 20 minutes or so. 
• Stir in chicken, corn, sour cream and cilantro. Cook until heated through. 
• Serve with a dollop of sour cream and crushed tortilla chips.

Recipe adapted from www.foodnetwork.com