Saturday, May 2, 2015

Girls' Weekend!

Finally! It is a girls' weekend! Paul is away with friends in Atlantic City and Dre-Dre is in town from HotLanta!! You know what they say.. when the cats away the mice will play! Hehe... Just Kidding! As soon as I found out Dre was coming, I knew I must make her absolute favorite dinner.. Lasagna Soup! This is the easiest, most delicious, stick to your bones, heart warming, delectable, soup! It is spoon lickin' good! I am not kidding, people will think you slaved over the oven for hours when really, I threw everything into the crock pot, let it cook for 8 hours later and...Voila!  You have the best soup you've ever tasted! I feel like it tastes like Italy, I mean if Italy was an actual flavor! Hopefully you are as happy as we were! It is totally normal to lick the bowls clean.. we did. This is a no judgement zone if you decide you need seconds. You deserve it!









Skinny Lasagna Soup
Serves 4
Original Recipe from Skinnytaste.com


Ingredients:


   2 tbsp of oil
   3 cloves of garlic
   1 Yellow Onion, diced
   1 package of Organic Italian sausage, casings removed
   2 Bay Leaves
   ½ cup of Basil, chopped
   1 jar of organic Tomato Sauce
   8 oz of lasagna sheet pasta
   Fat Free Ricotta Cheese, for topping
   Parmesan Cheese, for topping

Directions:

Sauté garlic over medium heat in olive oil. Add the diced onion. Occasionally stir the onions and garlic until slightly translucent, about 5 minutes, depending on oven.

Then add the sausage without the casings. Break apart the sausage and continue to stir until browned.


Take off the heat, transfer sausage mixture into crock-pot. Add tomato sauce, basil, and bay leaves. Cook on low for 8 hours. 30 minutes before serving, turn off the crock pot and add 8 oz of lasagna pasta sheets. Stirring once before the 30 minutes are done. Serve with 1 tbsp of ricotta and sprinkled parmesan cheese! Yum!

Thursday, March 5, 2015

Cranberry Orange Scones






I have made/taste tested more scones in the last month than I have in probably my whole life. Not too long ago, we were granted our first snow day. That morning, I woke up on a mission. I wanted to make scones. How hard could they be?! Well… I learned shortly after I saw my first batch cooking, they are very hard, or soft, or not fluffy, or burnt, or cakey or flat. I wanted something that would be a little healthier than the cream and sugar I used in the first batch. Low and be hold I came up with this recipe. Hope you enjoy!












Golden brown.. yum!








Orange glaze.












Cranberry Orange Scones
Makes 10 scones
Original Recipe from Skinnytaste.com


Ingredient:

For the Scones:
1tbsp of orange juice
1/2 cup fat free milk
1/4 cup sugar 
1 tbsp orange zest 
 2 tsp vanilla extract 
 1 large egg 
 2 cups flour (1 cup white, 1 cup whole wheat) 
 1 tbsp baking powder 
 1/2 tsp salt 
 3 tbsp chilled butter (must be cold) cut into small pieces (I usually just take it from the freezer, cut and add it in)
3/4 cup dried unsweetened cranberries
For the Glaze:
1 tbsp of orange juice
2 tbsp of powdered sugar

Directions:

Preheat oven to 375°.  Line baking sheet with parchment paper or silicone mat.

Make glaze by combining 2 tbsp powdered sugar and 1 tbsp lemon juice.

Whisk milk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl.

Mix flour, baking powder, salt, in a large bowl, stirring with a whisk. Stir chilled butter with a stand alone mixer (Mine is a kitchen aid). I used my hands for this step the first time and the scones came out flat and not fluffy. Gently fold in cranberries. Add milk mixture, stirring just until moist. (dough will be sticky) You will need a little extra flour to keep it from sticking to your hands.

Place dough onto a floured surface and knead lightly four times with floured hands. Be sure not to knead too much! That also happened the first time… flat scones are not what you are looking for! Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges. Brush lemon glaze over dough. (or you can add after they bake) Bake until golden, about 18-20 minutes, or until a tester comes out clean. If you added the glaze at the end like I did, let it sit to harden.

Tuesday, February 24, 2015

Roasted Bacon and Beet Salad

(sorry for the not great quality picture, it was from my iPhone)

This is such an easy weeknight salad. The salad was seriously, like seriously, fork licking good! I even went back for seconds, which is something I proudly say I NEVER do! It was just that delicious, I couldn't help myself! The bacon is crunchy and roasted beets are soft yet crunchy too, that combo just changed my life! That might need to be a staple in my kitchen now!

Roasted Bacon and Beet Salad
Serving size 4-6
Recipe from Against All Grain's Meals Made Simple
For the Salad:

2 medium beets, peeled and thinly sliced
1 avocado, diced
2 pears (I like Bartlett), diced

6 cups or more of lettuce (I mixed kale and my lettuce from the Farmer’s Market) washed, and ready to go

4 slices of organic bacon

¼ cup of chopped pecans

For the Dressing:

¼ cup of EVOO

2 teaspoons of White Balsamic Vinegar (or you can just use regular balsamic)

1 teaspoon of Dijon Mustard

Salt and Pepper to taste

Directions:

Preheat the oven to 400 degrees.

Peel beets and slice into thin rounds. Line a baking sheet with parchment paper. Lay sliced beets on the baking sheet towards the center. Make sure though, pieces don’t overlap. (Be prepared for some scary fingers! I would suggest cutting on a cutting board if you don't usually so it's easier to wash!)

Lay four slices of bacon over the beets. This will create a nice coating of bacon grease for the beets to roast in. (few things in life are better than bacon grease)

Cook for 15 minutes.

While cooking whisk together dressing. In a small bowl mix together EVOO, white balsamic vinegar, Dijon mustard, salt and pepper. Whisk until everything is combined. Set to the side in the fridge.

Once (first) 15 minutes are done, toss the beets around with the bacon just so each side is cooked evenly. Cook for another 10 minutes.

After those 10 minutes are done, throw in the pecans to roast for 5 more minutes.

When beets and bacon are finished, take out of the oven and place a few paper towels over the baking sheet. Pressing lightly (be careful it’s hot!) to soak up some of the grease. (don't skip this step, soggy bacon grease lettuce, gross)

While that cools, mix together pears, lettuce, and avocado! Once bacon is cooled, chop up the bacon and any beets that are not bite side. Mix everything together minus the dressing.

Serve with 2 tablespoons of dressing drizzled over the salad.


If you fancy, you can add some goat or any other soft cheese if you would like! Would be yummy!

Enjoy!