Wednesday, April 17, 2019

Colorful Spring Vegetable Asparagus Salad


10 Tbsp Balsamic Vinegar
1/3 Cup Olive Oil
3 Tsp Dijon Mustard
3 Tsp Honey
1 Clove of Garlic, minced
Salt and Freshly Ground Black Pepper
2 lbs Fresh Asparagus (medium thickness), tough ends trimmed, remaining diced into 2 inch pieces
1 Pkg (10.5 oz) Grape Tomatoes, halved
2/3 Cup Chopped Walnuts, toasted
4 Oz Feta Cheese, crumbled
1 Cup Frozen Edamame, thawed
1 Yellow Pepper (small), diced
1.  BRING a large pot of water to a Boil.  Meanwhile, PREPARE Vinaigrette by adding Vinegar to a small saucepan.  BRING to a boil over medium heat and allow to boil until reduced by half - about 3 minutes.
2.  POUR reduced Vinegar into a jar or bowl.  ADD Olive Oil, Dijon Mustard, Honey, and Garlic and WHISK to blend.  SEASON with Salt and Pepper to taste.  Set aside.
3.  ADD Asparagus to boiling water and allow to boil until tender crisp - about 4-5 minutes.
4.  FILL a medium mixing bowl with ice and cold water.  DRAIN and immediately TRANSFER Asparagus to ice water.  Let REST about 10 seconds, then DRAIN Asparagus well.
5.  TRANSFER Asparagus to a bowl with Yellow Peppers, Edamame, Tomatoes, and Walnuts and TOSS lightly.
6.  DRIZZLE Vinaigrette and SPRINKLE half of the Feta over the salad and TOSS lightly.  Then PLATE the salad and TOP with additional Feta as desired.
7.  ENJOY!

For a printable version of this recipe, please go here:

Wednesday, December 19, 2018

Comforting Wild Rice Soup

6 Cups of Vegetable Stock (or Chicken Stock)
1 Cup Wild Rice (uncooked)
8 Ounces Baby Bella Mushrooms, sliced
4 Cloves Garlic, minced
2 Medium Carrots, diced
2 Ribs Celery, diced
1 Pepper, diced
1 Large Sweet Potato (approx. 1 lb.), peeled and diced
1 Small White Onion, peeled and diced
1 Bay Leaf
1 Tablespoon 'Old Bay' Seasoning
1 Tablespoon Seasoning Salt
4 Tablespoons of Butter
1/4 Cup All-Purpose Flour
1 1/2 Cups Milk (or Half & Half)
2 Handfuls of Kale, roughly chopped with thick stems removed
Salt and Pepper to Taste

1.  HEAT 1 Tablespoon of Butter win a large stockpot over medium-high heat.  ADD Onion and SAUTE' for 5 minutes, STIRRING occasionally until soft and translucent.

2.  STIR in Garlic and COOK for an additional 1-2 minutes, STIRRING occasionally until fragrant.

3.  ADD in Vegetable/Chicken Stock, Wild Rice, Mushrooms, Carrots, Celery, Sweet Potato, Bay Leaf, and Seasonings.  STIR to combine.

4.  Continue COOKING until the soup reaches a simmer.  Then REDUCE heat to medium-low, COVER, and SIMMER for 45 minutes or until Rice is tender, STIRRING occasionally.

5.  Meanwhile, during the final 10 minutes that the soup is simmering, PREPARE your Roux in a separate saucepan on the stove.  In it, COOK the remaining 3 Tablespoons of Butter over medium-high heat until melted.  WHISK in the flour until combined and COOK for 1 minute.

6.  Gradually ADD in the Milk and WHISK until combined.  Continue cooking, STIRRING frequently, until the mixture nearly comes to a simmer and has thickened (it should be very thick).

7.  ADD the Roux and Kale to the soup and STIR gently until combined.  SEASON with Salt and Pepper.

8.  SERVE warm or transfer to a sealed container and REFRIGERATE for up to 4 days.  ENJOY!

For a printable version of this recipe, please go here:

Tuesday, November 6, 2018

Pumpkin Crunch Cake

1 Can (15 oz) Pumpkin Puree
1 Can (12 oz) Evaporated Milk
4 Large Eggs
1/2 Cup Sugar
1/2 Cup Light Brown Sugar - Packed
2 Tsp Pure Vanilla Extract
1 Tbsp Pumpkin Pie Spice
1 Box Yellow Cake Mix
1 Cup Chopped Pecans
1 Cup Salted Butter - Melted
Whipped Cream - Optional

1.  PREHEAT oven to 350 degrees.  BUTTER a 9 x 13 inch baking pan.

2.  In a large bowl, BLEND together the pumpkin puree, evaporated milk, eggs, sugars, vanilla and pumpkin pie spice until smooth.

3.  POUR mixture into prepared pan and SPREAD into an even layer.

4.  SPRINKLE dry cake mix evenly over pumpkin mixture and use your hands to gently PRESS it into the batter.

5.  SPRINKLE the top of the cake with chopped pecans and evenly DRIZZLE the melted butter over the entire cake.

6.  BAKE in preheated oven for 40 minutes.  At this point, CHECK your cake.  If the top is becoming too brown, COVER the cake with a piece of foil for the remaining baking time.  Continue BAKING for an additional 10-20 minutes or until cake is set.

7.  REMOVE pan to a wire rack to cool completely.  CHILL for a few hours before serving.

8.  If desired, TOP with whipped cream and chopped pecans before serving.  ENJOY!

For a printable version of this recipe, please go here:

Friday, March 30, 2018

Fruit Pretzel Dessert


2 Cups Crushed Pretzels
3/4 Cup Melted Butter
3 Tbsp Sugar

1.  PREHEAT oven to 350 degrees
2.  MIX together Crushed Pretzels, Sugar, and Melted Butter
3.  PRESS into the bottom of a 9 x 13 pan.
4.  BAKE for 10 min or until pretzels are toasted.  Let COOL.


8 oz  Cream Cheese (Can be Lite or Fat Free)
8 oz Whipped Topping
3/4 Cup Sugar

1.  BEAT Sugar and Cream Cheese until smooth.
2.  FOLD in Whipped Topping until mixed.
3.  SPREAD onto cooled Pretzel layer.
4.  REFRIGERATE for at least 30 min.


6 oz Jello (Raspberry or Strawberry)
2 Cups Boiling Water
20 oz Frozen Fruit (Raspberry or Strawberry)

1.  STIR together the Jello and Boiling Water in a medium bowl until mixed.
2.  ADD Frozen Fruit and MIX.
3.  POUR over cooled Cream Cheese
4.  REFRIGERATE for at least 1 hour.
5.  ENJOY!

For a printable version of this recipe, please go here:

Thursday, December 21, 2017

Nutella Christmas Tree


2 Sheets Puff Pastry, thawed
2 Tbsp Nutella
1 Egg, whisked
1 Tbsp Butter, melted
1 Tbsp Cinnamon Sugar

1.  LINE a baking sheet with parchment paper.

2.  CUT out both puff pastry sheets in the shape of a Christmas Tree.

3.  Evenly SPREAD Nutella on one sheet of the pastry.  PLACE the other cut out sheet of puff pastry on top.

4.  CUT slits on both sides of the tree, spacing them about 1 inch apart.  Leave the center intact.

5.  TWIST each strip of pastry, PRESSING the ends into the baking sheet.  

6.  CUT out two Star shapes with the leftover pastry.  SPREAD Nutella on one and place the other on top.  PLACE the star on top of the tree.

7.  BRUSH pastry with egg mixed with a little water.

8.  BAKE for 20 minutes at 400 degrees.

9.  Allow to COOL for 5 minutes.  Lightly BRUSH pastry with the melted butter and SPRINKLE with cinnamon sugar.

10.  ENJOY!!!

For a printable version of this recipe, please go here:

Wednesday, October 11, 2017

Thai Chicken Soup


1 Tbsp Olive Oil
1 Red Bell Pepper - thinly sliced
1 Yellow Bell Pepper - thinly sliced
1 Cup Matchstick Carrots
4 Green Onions - divided and sliced
1 Tbsp Thai Green Curry Paste
2 Cloves Garlic - crushed or minced
2 tsp Grated Ginger
4 Cups Chicken Stock
1 14 oz can Light Coconut Milk
1 Tbsp Fish Sauce
3-4 Cooked Chicken Breast - shredded or cubed
8 oz Angel Hair Pasta
1 Lime - juiced
1/2 Cup Cilantro - roughly chopped and divided
Unsalted Peanuts and Sesame Seeds for topping (Optional)

1.  HEAT 1 Tbsp of Olive Oil in a large pot over medium-high heat.  ADD bell peppers, carrots, and 3 of the green onions.

2.  SAUTE' for 2 minutes, then ADD garlic, ginger, and Thai green curry paste.  SAUTE' 1 minute longer.

3.  STIR in chicken stock, coconut milk, and fish sauce and BRING mixture to a boil.

4.  ADD angel hair pasta and stir.  COVER pot and SIMMER for 4 minutes or until pasta is cooked.  STIR once halfway through.

5.  Uncover pot and STIR in chicken, lime juice, and 1/4 cup of the Cilantro.  SIMMER another 2 minutes.

6.  LADLE up soup in a bowl.  TOP with more cilantro, green onion, and peanuts/sesame seeds.

7.  SERVE immediately and ENJOY!

For a printable version of this recipe, please go here:

Tuesday, May 2, 2017

Chicken and Avocado Burritos

Ingredients for the Burrito Sauce

1 tbsp Butter
2 Garlic cloves, minced
1 tbsp Flour
1 cup Chicken Stock
1.5 tsp  Cumin
1/4 tsp Salt
1/4 tsp Ground Pepper
1/4 cup chopped Cilantro
1 cup mild or medium Salsa Verde (You can incorporate some regular tomato salsa to the mixture to add flavor and more color to the sauce)
1/2 cup low fat Sour Cream

Ingredients for the Burrito

3-4 cups cooked Chicken Breasts, chopped or shredded
2 cups shredded Mexican Blend Cheese
3 Avocados, peeled and smashed up (you can drizzle with Fresh Lemon to prevent browning)
8 Flour Tortillas

1.  PREHEAT oven to 375 degrees.  In a medium sauce pan, SAUTE garlic in butter over medium-high heat for about 1 minute.  STIR in flour and continue to stir while cooking for 2 more minutes.

2.  STIR in chicken broth, cumin, salt, and pepper and bring to a simmer.

3.  Remove from heat and STIR in the sour cream, salsa verde, and cilantro.

4.  PREPARE a baking dish with nonstick spray.  ADD about 1/2 of the sauce to the bottom of the pan and SPREAD out until the bottom of the baking dish is evenly coated.

5.  LAY out tortilla and ADD chicken, shredded cheese, and avocado.  ROLL up tortilla.

6.  PLACE each tortilla, seam-side down, in the dish.  REPEAT until all tortillas and filling is used up.

7.  POUR the remaining sauce over the burritos.  BAKE for about 15 minutes.

8.  Then, ADD the rest of the cheese on top and BAKE an additional 5 minutes.

9.  Enjoy

For a printable version of this recipe, please go here: