Tag: Family

Pecan Carrot Zucchini Bread
Breakfast · Recipes

Pecan Carrot Zucchini Bread

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Pecan Carrot Zucchini Bread

Looking for a sweet and healthy treat to start your day? Well, this Pecan Carrot Zucchini Bread is everything that you’re looking for. It’s simple to make, sweet, healthy and leaves your kitchen smelling like a crisp fall day. It will only take a few ingredients to make this deliciously healthy bread and this type of recipe is yet another great way to get the kids involved. Now, I hope you will enjoy this recipe as much as we do!

Pecan Carrot Zucchini Bread

PECAN CARROT ZUCCHINI BREAD

Ingredients:

  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • A dash of freshly ground nutmeg
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3 Tbsp applesauce (or 1 kids pouch)
  • 1 tsp vanilla extract
  • 1 medium/large zucchini, shredded (about 3/4 cup)
  • 3/4 cup shredded carrots
  • 1/2 cup pecans, chopped
  • 1 Tbsp unsalted butter
  • 1 1/2 Tbsp all purpose flour

Directions:

  • Preheat oven to 350 degrees F. Prep loaf pan by using unsalted butter and rubbing it thoroughly throughout the pan; dust buttered pan with 1 1/2 Tbsp of flour and dump any extra flour. This will prevent the loaf from sticking to the pan.
  • Shred zucchini and carrots in a large bowl and set aside.
  • In a large mixing bowl sift flour, baking powder, salt, baking soda, cinnamon and nutmeg together to make sure all dry ingredients are thoroughly mixed.
  • In a smaller mixing bowl add white and brown sugar, eggs, oil, applesauce, and vanilla extract; mix thoroughly.
  • Add wet ingredients to dry and mix together for about 1 minute or until thoroughly mixed.
  • Fold in zucchini, carrots, and pecans.
  • Add to prepped loaf pan. Cook uncovered for 30 minutes. Check bread for browning. If it is the color you like place tin foil on top to prevent further browning and place back in oven for an additional 15 to 20 minutes.
  • Test the bread to see if it isdone by using a toothpick. If the toothpick comes out clean, the bread is done.
  • Allow to cool for 10 minutes in the loaf pan. Remove from pan and allow to cool completely on a wire rack; may take about an hour.
  • Enjoy!
Banana Bread Crunch Muffins
Breakfast · Recipes

Banana Bread Crunch Muffins

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Banana Bread Crunch Muffins

I’m not going to beat around the bush….these muffins are AMAZING! Muffins are perhaps my favorite sweet-treat breakfast and we love making them as much as we love eating them plus the smell is guaranteed to make your kitchen smell fabulous. This recipe is both easy and quick, so they are perfect for making on the fly or for prepping for the busy week ahead. They taste delicious while warm or cool and they keep for about a week…if they last that long! What makes these delicious muffins so special is the crunchy topping which has both a toasted and sweet flavor.

My daughter helping to mix the muffins.

Making muffins is one of my favorite ways to teach my three-year-old about baking. I even used this recipe as a science lesson for her and she felt like such a big girl while mixing the ingredients together. She also really enjoyed putting the topping on each muffin, but I’m sure her favorite part is getting to eat one! This is overall an easy recipe to get the kids involved. Now, I hope you enjoy this recipe as much as we do!

Banana Bread Crunch Muffins

BANANA BREAD CRUNCH MUFFINS

Ingredients:

For muffins:

  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 egg
  • 3/4 cup granulated sugar
  • 3 very ripe bananas, mashed

For crunchy topping:

  • 2 Tbsp all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/3 cup light brown sugar, packed
  • 2 Tbsp butter, softened
  • 1 Tbsp pecans, crushed
  • A tiny dash of Sea Salt

Directions:

  • Preheat oven to 350 degrees F.
  • Prepare a muffin tin by adding muffin liners and spraying liners with a bit of nonstick cooking spray.
  • In a large mixing bowl, sift flour, salt, baking soda, and baking powder together. In a separate bowl mash bananas and mix in egg and sugar.
  • Combine wet ingredients into dry and mix well.
  • Pour into muffin liners and tap muffin pan to allow for even muffins.
  • Make the topping by mixing together all ingredients until crumbly.
  • Top each muffin with a generous amount of crunchy topping.
  • Bake for 17 to 22 minutes or until a toothpick inserted into the muffins comes out clean.
  • Enjoy!
Asparagus Breakfast Tart
Breakfast · Recipes

Asparagus Breakfast Tart

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Asparagus Breakfast Tart

I love nothing more than eating crunchy asparagus, salty bacon, creamy Parmesan cheese, yolky eggs, and crispy puff pastry. the best word to sum up this delicious recipe is simply YUM! If you’re looking for an easy recipe that is super tasty…this one is for you!

I love making this recipe for my family as a fast and easy dinner, but I have also made this as a brunch with a small side salad for my friends. This dish doesn’t just look impressive but tastes impressive as well. I typically cook the bacon first as I like to drain and dab off any grease as not to make the pastry crust soggy. I also coat the asparagus in a touch of olive oil, salt, pepper, garlic, and onion powder to give it a stepped up flavor. Once I’m ready to put it all together I prep the pastry sheet and start building the tart. A fun way to get the kids involved is to let them carefully crack the eggs on the tart just before baking. I even let my daughter help with sprinkling the Parmesan cheese on top. Now, I hope you enjoy this recipe as much as we do!

Asparagus Breakfast Tart

ASPARAGUS BREAKFAST TART

Ingredients:

  • 1 puff pastry sheet, thawed
  • 1 egg, beaten
  • 3 to 4 eggs
  • 1 bundle of asparagus, trimmed
  • 1 Tbsp olive oil
  • Dash of salt, pepper, garlic powder, and onion powder
  • 6 slices bacon, cooked
  • 1/4 cup Parmesan cheese, shredded
  • 1 Tbsp parsley, chopped

Directions:

  • Preheat oven to 400 degrees F.
  • Toss asparagus in olive oil, salt, pepper, garlic and onion powder. Set aside.
  • Roll out puff pastry to desired size on a lightly floured surface. Food up each side and tuck corners to make a border. Using a fork, polk holes throughout the center of the pastry. Move to parchment paper lined baking tray and refrigerate for about 10 minutes.
  • Arrange asparagus on tart within the borders of the tart, add bacon being sure to leave room for eggs. Add half the cheese, then carefully crack eggs onto tart being careful to not break the yolks. Top with remaining cheese.
  • Generously brush border with beaten egg for a golden crust.
  • Bake for 8 to 10 minutes or until the egg whites are set; egg yolks should still be wiggly.
  • Allow to cool and sprinkle with parsley.
  • Enjoy!
Loaded Baked Potato Soup
Recipes · Soup

Loaded Baked Potato Soup

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Loaded Baked Potato Soup

Ever just crave a good soup no matter the time of year? Well, this soup is my all-time favorite “any time of year” soup! The secret is it’s mostly cauliflower which helps with calorie cutting. I really enjoy the recipes that Skinnytaste puts out as most of the recipes are for reduced-calorie meals that allow you to enjoy classics, but at a healthier option. This rich and flavorful soup recipe can be found here https://www.skinnytaste.com/baked-potato-soup/

I recommend giving it a try as even my toddler thinks it’s amazing! It takes roughly 20 minutes from prep to table, so it definitely qualifies for a fast and delicious weeknight meal. When I’ve been in a pinch and didn’t have any fresh cauliflower on hand, I used frozen cauliflower and it works just fine. The key is using your immersion blender to really get off the cauliflower and potato blended into a creamy, smooth, and silky soup. Now, I hope you enjoy this recipe as much as we do and as an added treat….here is our daughter enjoying Skinnytaste’s Loaded Baked Potato Soup!

Our daughter eating Loaded Baked Potato Soup!
Loaded Chicken Enchiladas
Dinner · Recipes

Loaded Chicken Enchiladas

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Loaded Chicken Enchiladas

Can I get a show of hands for all of those who have missed going to their favorite restaurants during the quarantine?! I know I’m not the only one who misses their favorite local Mexican Restaurant, right? My family loves Mexican food and that’s why I decided to make my own Loaded Chicken Enchiladas. This recipe is easy to follow and packed with delicious ingredients that is sure to leave you feeling satisfied.

Loaded Chicken Enchiladas

These enchiladas are so easy to make and are absolutely delicious. I load mine up with plenty of gooey cheese and spicy chicken, then I roll them up nice and tight, stack then into a glass baking dish to bake and finally top with more cheese. I have found that stewing the chicken with chicken stock, white onion, and a couple of cans of green chilies make for a delicious chicken enchilada. Now, I hope you enjoy this recipe as much as we do!

Loaded Chicken Enchiladas

LOADED CHICKEN ENCHILADAS

Ingredients:

  • 10 small four tortillas
  • 3 chicken breasts, cooked and shredded
  • 3 cups quesadilla cheese, divided
  • 1 white onion, diced
  • 1 cup chicken broth (I like Better Than Bullion Chicken Base)
  • 2 large cans diced green chilies, mild
  • 3 Tbsp green onion, diced
  • 1 large can green enchilada sauce
  • Sour cream
  • 4 Roma tomatoes, diced
  • Shredded lettuce
  • Avocado, diced
  • Cilantro, finely chopped

Directions:

  • Stew chicken with onion, chilies and broth (I used my Instant Pot; pressure cook on high for 10 minutes and natural release for 5 minutes); once cooked shred the chicken.
  • Preheat oven to 350 degree F.
  • Spray a 9×13-inch glass baking dish with cooking spray and set aside.
  • Fill tortillas with a generous portion of cheese, chicken mixture, and more cheese. Roll up tortillas and place seam side down in baking dish in a row.
  • Top the enchiladas with green sauce and more cheese. Add as much sauce and cheese that you like here.
  • Bake for 20 to 25 minutes or until bubbly.
  • Top with shredded lettuce, tomatoes, avocado, sour cream and cilantro to serve.
  • Enjoy!
Steakhouse Pork Medallions with Strawberry Bacon Sauce
Dinner · Recipes

Steakhouse Pork Medallions with Strawberry Bacon Sauce

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Steakhouse Pork Medallions with Strawberry Bacon Sauce

This was an instant hit at our house for a delicious dinner. This is an easy 30 minute meal that is sure to please the whole family. Weeknight meals are slowly becoming a specialty of mine as we navigate school, work and after school activity schedules. Since we have a busy weekly schedule I want fast, easy and delicious meals that I know my whole family will enjoy. Plus having time in the kitchen after a stressful workday can be therapeutic for the soul. Last night I decided to make a fast sauce for our pork tenderloin. The sauce was fragrant, tasty and not to mention ridiculously easy! It also gave some depth to the whole dish by stepping up the pork. I am happy to share this quick and easy recipe and as always, I hope you enjoy it as much as we did!

Steakhouse Pork Medallions with Strawberry Bacon Sauce

STEAKHOUSE PORK MEDALLIONS WITH STRAWBERRY BACON SAUCE

Ingredients:

  • Steakhouse seasoned pork tenderloin (baked or grilled per packaging)
  • A bundle of asparagus (baked or grilled to preference)
  • Long grain rice (cooked to package directions)
  • 1/2 carton Strawberries; hulled and diced
  • 1 shallot, diced
  • 6 strips of bacon, chopped
  • 1/2 cup balsamic vinegar
  • 1 Tbsp honey
  • Dash of white pepper

Directions:

  • Start by cooking the tenderloin per directions on the package or however you prefer your tenderloin.
  • Prep asparagus and rice according your preference as well.
  • When the meal is cooking prep and make sauce as follows.
  • Cook bacon on medium heat until just under crispy; drain off grease and return to hot pan.
  • Add shallot and cook for 1 minute. Add strawberries and cook for 1 minute.
  • Add balsamic vinegar, honey and white pepper. Allow to simmer for 5 to 6 minutes, or until strong vinegar smell is gone.
  • Once the tenderloin has cooked and been allowed to rest, cut into medallions and serve with sauce over the top. Rice and asparagus can be plated on the side.
  • Enjoy!
Cashew Chicken with Cilantro Lime Rice
Dinner · Recipes

Cashew Chicken with Cilantro Lime Rice

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Cashew Chicken with Cilantro Lime Rice

I stepped out of my comfort zone on this dish. I am not well versed in curry, but that doesn’t mean that I don’t want to learn more about it and try new flavor profiles! I may have went a bit conservative on the curry….we live, learn and make adjustments for next time! This meal was fast and easy to cook up for a fast lunch this past Saturday. I usually start using all of our backup ingredients toward the end of the month, because it’s good to use what you have on hand. I always have chicken, rice, cashews and cilantro on hand. I thawed some chicken tenders that I froze a couple of weeks ago and trimmed and coated them in a bit of curry powder, salt and white pepper. Made some easy cilantro lime rice and served up a delicious summery meal!

This dish requires coconut milk and that really helps to cool off the curry powder and tie in that great summer flavor. The lime and coconut in this dish (in my opinion) are the stars and make for a fresh tasting and easy dish. Now, I hope you enjoy this dish as much as we did!

Cashew Chicken with Cilantro Lime Rice

CASHEW CHICKEN WITH CILANTRO LIME RICE

Ingredients:

  • 1 1/2 lb chicken tenders, cubed
  • 3 tsp curry powder (more or less depending on your taste)
  • 1/2 tsp ground white pepper
  • 1/2 tsp salt
  • 2 Tbsp olive oil
  • 1 1/2 tsp sesame oil
  • 1 Tbsp ginger, minced
  • 3 cloves garlic, minced
  • 1 can (13.5 oz) unsweetened coconut milk
  • 1/2 cup cashews, roasted
  • (For rice) 1 cup rice, rinsed
  • (For rice) 2 Tbsp lime juice, plus two halves of a pulped lime
  • (For rice) 1/2 tsp salt
  • (For rice) 6 Tbsp cilantro, chopped

Directions:

  • Cook rice according to your preference. I use my instant pot and follow directions for the rice cooking feature. I add the lime juice, lime halves and cilantro before cooking. Once rice is done discard lime halves.
  • Coat a sauté pan with olive and sesame oil; bring up to med-high heat.
  • Coat chicken in curry powder, salt and pepper. Add to hot pan and cook until chicken for about 4 minutes or until browned.
  • Add garlic and ginger to pan; cook until fragrant (about 2 to 3 minutes).
  • Add coconut milk and allow to simmer for 7 minutes to thicken.
  • Plate to your preference and top with toasted cashews.
  • Enjoy!
The One With The Lasagna
Dinner · Recipes

The One With The Lasagna

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LASAGNA

Ok, so we’ve been binge watching Friends since we just completed The Office in record time…no thanks to the quarantine! While watching those early episodes we came across one of my favorites which is The One With The Dozen Lasagnas….this episode inspired me to finally try Binging with Babish’s Lasagna! You can find the recipe here https://www.bingingwithbabish.com/recipes/ziti-lasagna

This was an easy labor of love and perhaps the first homemade lasagna that I’ve ever made that actually sliced up like a lasagna should and not turn into a blob of ingredients on my plate. It is a very time consuming dish, but most of the time delicious meals take a while anyway due to a lot of prep and bake. One thing I loved about this recipe was how much I learned! I love watching his technique and trial and error processes. It makes me feel like I’m becoming a better home cook and there is always something to take away and grow from.

This dish has it all! It’s hearty, it’s filling, it’s gooey and it is DELICIOUS! So, if you haven’t already, I suggest you click on this link https://www.bingingwithbabish.com/recipes/ziti-lasagna and take a weekend to make this delicious lasagna!

Chicken and Veggie Pasta Bake
Dinner · Recipes

Chicken and Veggie Pasta Bake

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This is a yummy was to bake up a fast weeknight meal that is packed full of something everyone loves! I like to make this Chicken and Veggie Pasta Bake on the regular and I really enjoy how versatile this dish is. You can choose all sorts of veggie combinations with this recipe. It should be fun to try new combos. Keep in mind the season as you could always utilize fresh from the garden veggies like squash and zucchini or even a variety of peppers. In the winter months, I like to use mushrooms and peas because frozen peas work great in a dish like this. There are a couple of staples that are must for a deep and rich flavor. Those staples include Parmesan cheese and sliced almonds. Without these key ingredients your dish would be missing that crunchy topping that completes the whole dish. Now, I hope you enjoy this recipe as much as we do!

Chicken And Veggie Pasta Bake

CHICKEN AND VEGGIE PASTA BAKE

Ingredients:

  • 1 1/2 lb boneless, skinless chicken breast, cooked and sliced (cook it how you like it…grilled is our favorite!)
  • 3 Tbsp olive oil
  • 1/2 (16 oz) pkg angel hair pasta, cooked and cooled
  • 1 (8 oz) pkg mushrooms, sliced
  • 1 bundle asparagus, cut into 1 1/2 inch pieces
  • 1/4 cup butter
  • 3 Tbsp white wine
  • 3 Tbsp flour
  • 3 cups milk (room temp)
  • 1 cup Parmesan cheese, shredded
  • 1/2 cup sliced almonds
  • Salt and pepper to taste

Directions:

  • Cook chicken according to your preference. We prefer to grill the chicken, rest it and then slice it. You could even bake or roast the chicken and then shred it.
  • Preheat the oven to 350 degrees F and butter a casserole dish.
  • Cook pasta to just under; should only boil for 1 minute.
  • Sauté mushrooms in a hot pan until juices start to run out and they become brown, add white wine and asparagus; cook for 3 additional minutes. Remove veggies and leave liquid in the hot pan.
  • Add butter to liquid and allow to melt and bubble. Add flour and cook for 2 minutes or until the flour smell has dissipated; add milk and cook for 5 minutes stirring constantly. Once gravy is thick remove from heat.
  • Stir in 1/2 cup of cheese and add pasta, veggies and chicken; combine well.
  • Add pasta mixture to baking dish. Top with almonds and the rest of the cheese.
  • Bake for 20 minutes or until bubbly.
  • Let rest for a couple of minutes before serving.
  • Enjoy!
Asparagus and Mushroom Pizza with a Peach Berry Salad
Dinner · Recipes

Asparagus and Mushroom Pizza with a Peach Berry Salad

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Asparagus and Mushroom Pizza

This meal was a fabulous end to a fun filled Sunday! We took it upon ourselves to get out of the house and go for a drive on the Blue Ridge Parkway. It was so a cool 64 degree ride with the wind blowing through our hair. It’s days like this that make me crave summer on a plate!

Asparagus and Mushroom Pizza with a Peach Berry Salad.

This meal is so refreshing as it incorporates many summer flavors. The mushrooms are cooked prior to adding them to the pizza by simply browning for a couple of minutes and lastly adding a splash of white wine. This helps bring out the deep and meaty flavors of the mushrooms. I slice the asparagus at an angle after finding the area in the stock to snap them. By trimming them down it allows for a easier cook on the asparagus. The salad helps complete the meal with a delicious mix of blueberries and peaches. I like to add a hint of red onion in the salad as well for a bit of a bite to the salad. Sometimes red onion can be more powerful than what you would like, so I like to soak the red onion slices that I use on my salads. By soaking the red onion it takes the punch down a bit. Now, for the recipes!

Asparagus and Mushroom Pizza

ASPARAGUS AND MUSHROOM PIZZA

Ingredients:

  • 1 pizza dough
  • 1 cluster of asparagus, trimmed and sliced
  • 1 (8 oz) container of mushrooms, sliced
  • 1/2 container of Garlic & Herbs cheese spread (I used Alouette Cheese)
  • Parmesan cheese
  • 1 Tbsp white wine
  • Olive oil

Directions:

  • Pre heat oven to 450 degrees F and prep pizza dough.
  • In a medium pan cook mushrooms on med-high heat until they start to brown; add white wine and reduce for 3 minutes. Remove from heat and set aside.
  • Once pizza dough is stretched into a circle, pre-bake crust for a couple of minutes or until the crust just starts to brown; remove from oven.
  • Top pizza with cheese spread and be sure to spread out evenly.
  • Top with half of the mushrooms, then add asparagus and finally the rest of the mushrooms.
  • Rub olive oil on crust.
  • Bake for 10 minutes or until crust becomes golden brown; remove from oven and immediately top with Parmesan cheese.
  • Make salad while pizza cools.
Peach Berry Salad

PEACH BERRY SALAD

Ingredients:

  • 2 peaches, cut into slices, then in half
  • 1/4 cup of blueberries
  • A couple of slices of red onion
  • A couple of handfuls of mixed greens
  • Balsamic vinaigrette

Directions:

  • Mix all ingredients together, except the balsamic vinaigrette.
  • Toss gently to combine.
  • Add balsamic vinaigrette as a self serve.