Sweet Eats

30 Minute Buffalo Chicken Soup.

Buffalo Chicken Soup serves 2 as a meal, 4 as a starter 2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded 2 tablespoons olive oil 1 sweet onion, diced 2 garlic cloves, minced 1 tablespoon flour 32 ounces low-sodium chicken stock 1/3-1/2 cup buffalo wing sauce 1/3 cup freshly grated cheddar cheese 1/4 cup freshly grated parmesan cheese sliced whole wheat baguettes, toasted with parmesan cheese sliced green onions, crumbled gorgonzola and cilantro for topping Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often. Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola. Pin It

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Crunchy Oven-Fried Cheese Ravioli.

Crunchy Oven-Fried Cheese Ravioli serves 2-4, depending on ravioli size 1 pound frozen cheese ravioli (about 40 pieces) 3 egg whites, lightly beaten 1/4 cup whole wheat pastry flour 1 3/4 cups panko breadcrumbs 1/2 cup seasoned bread crumbs 3 tablespoons grated romano cheese + more for topping pinch of salt 1/4 teaspoon pepper marinara sauce for dipping Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, romano, salt and pepper. Bring water to a boil and cook ravioli for half of the recommended time. I let mine boil for a little over 2 minutes, then drained them and quickly spray through them with nonstick spray to help them not stick together. Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden. Serve hot with marinara for dipping. Pin [...]

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Chocolate Chip Oatmeal Cupcakes with Cinnamon Sugared Chip Frosting.

Chocolate Chip Oatmeal Cupcakes [adapted from my sweet potato pie cupcakes] makes 12 cupcakes 1 large egg 3/4 cup loosely packed brown sugar 2 teaspoons vanilla extract 1/2 cup unsalted butter (1 stick), melted and cooled 1 1/4 cups all-purpose flour 1/2 cup old-fashioned rolled oats 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 2 tablespoons milk 1/2 cup chocolate chips, tossed in a sprinkle of flour Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, whisking until smooth. Add in flour, oats, baking soda, salt and cinnamon then add in milk and stir until combined and smooth. Fold in chocolate chips. Drop about 1/4-1/3 cup of batter into each liner. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.   Cinnamon Sugared Chocolate Chip Frosting 1 cup unsalted butter (2 sticks), softened 2 cups powdered sugar 1/2 cup loosely packed brown sugar 1/4 teaspoon cinnamon 1 tablespoon vanilla extract 1 tablespoon of milk, if needed 1/3 cup mini chocolate chips Beat [...]

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Creamy Tuscan White Bean Pasta.

Creamy Tuscan White Bean Pasta serves 4 2 cups whole wheat pasta 1/4 cup chopped pancetta 1/2 onion, chopped 3 garlic cloves, minced 4 cups fresh spinach 1 roasted red pepper, chopped 1/4 cup sliced sun dried tomatoes 5-6 artichoke hearts, chopped (about 1/3 cup) 1 can (15 oz) cannellini beans 10-12 fresh basil leaves, chopped 1 tablespoon butter 1 tablespoon flour 1 can (15 oz) skim evaporated milk 1/2 cup low-fat milk 3 tablespoons parmesan cheese salt and pepper to taste Boil water and prepare pasta as directed on the package. While water is boiling/pasta is cooking, heat a large skillet over medium-high heat. Add pancetta and cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Reduce heat in the skillet to medium-low and add onions, stirring to coat. Cook for 3-5 minutes, until softened, then add in garlic and spinach, stirring until the spinach wilts. Add in peppers, tomatoes, artichokes and beans, stirring to mix. By this time the pasta should be done, and you can drain it and add it to the skillet with everything else. Reduce heat to low and stir every few minutes while [...]

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Roasted Grape, Goat Cheese + Honey Stuffed Sweet Potatoes.

Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes [inspired by Maria's crostini] makes 4 potatoes 4 sweet potatoes 2 cups red, seedless grapes 1 teaspoon grapeseed oil (or another high heat oil) 1/4 teaspoon salt 1/4 teaspoon pepper 4 ounces goat cheese 2 tablespoons honey + additional for drizzling pinch of cinnamon and nutmeg Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle. Increase oven temperature to 450 degrees F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from the oven and let cool. Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and [...]

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Crockpot Cheddar Beer Chicken Tacos.

Crockpot Cheddar Beer Chicken Tacos [taco seasoning adapted from allrecipes] serves 4+ 4 boneless, skinless chicken breasts 3/4 cup beer (I used an amber ale) 1 tablespoon chili powder 1 1/2 teaspoons cumin 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder pinch of cayenne pepper 1/2 teaspoon salt 1/2 teaspoons pepper 3/4 cup freshly grated cheddar cheese + more for topping taco shells your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc. In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer. Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours. When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or [...]

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Red Velvet Thumbprints With Marshmallow Frosting.

Red Velvet Thumprints [adapted from s'mores thumbprints] makes about 20 cookies 1/2 cup unsalted butter, at room temperature 1/4 cup granulated sugar 2 tablespoons brown sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 egg yolk 1 cup all purpose flour 2 tablespoons unsweetened cocoa powder 1 1/4 teaspoons red food coloring 1/2 cup mini chocolate chips Preheat oven to 375 degrees F. Sift flour, cocoa powder and salt into a bowl and set aside. In the bowl of an electric mixer, beat butter and sugars until fluffy (scraping the bowl when needed), for about 3-4 minutes. Add in egg yolk and vanilla, and beat for another 1-2 minutes until combined. Add in red food coloring (note: I used liquid coloring, if you use gel you may need more/less) and mix until color spreads. With the mixer on low speed, stir in the flour mixture and gradually increase the speed for the dough to come together, again scraping down the sides to combine. One batter has come together, fold in mini chocolate chips. Roll into balls that are about 1 inch in diameter and set on a baking sheet 2 inches apart. Bake for 5 minutes, then remove from oven [...]

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Blood Orange Margaritas.

Blood Orange Margaritas makes a single serving 1 1/2 ounces tequila (silver or gold, based on your preference) 1 ounce grand mariner 1 1/2 ounces simple syrup 1 ounce fresh lime juice 1 1/2 ounces blood orange juice (about 1-2 oranges) salt for the rim, lime/orange wedges for garnish Rim the ridge of your glass with a lime wedge and dip in margarita salt. I actually combined the salt with some blood orange sugar, but that’s up to you. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup, blood orange and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lemon and orange slices. Pin It

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Banana Bread Snack Cake.

Banana Bread Snack Cake makes 9-12 squares 1 large egg 1/3 cup loosely packed brown sugar 2 teaspoons vanilla extract 3 ripe bananas, mashed (about 1 1/2 cups) 1 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 3 tablespoons unsalted butter, melted and cooled Preheat oven to 350 degrees F. Spray an 8×8 baking pan with non-stick spray In a large bowl, whisk egg and brown sugar until smooth. Add in vanilla extract and mashed bananas, mixing until combined. Add in flour, baking powder, cinnamon and salt, mixing until the batter comes together. Add in melted butter and mix until evenly distributed. Pour batter in the baking pan. Bake for 20 minutes, or until center is no longer jiggly and edges are golden. Top with a cream cheese glaze, if desired. Note: you can definitely sub in all-purpose flour, but I would not use regular whole wheat. Pin It

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Maple Bourbon Glazed Pork Chops.

Maple Bourbon Glazed Pork Chops [adapted from my crispy glazed salmon] makes 4 pork chops 4 boneless center cut pork chops 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon smoked papika 1 tablespoon canola oil 1/4 cup low-sodium chicken stock 3/4 cup bourbon (I used a cherry bourbon – yum!) 3 tablespoons brown sugar 1 garlic clove, minced 1 teaspoon apple cider vinegar 1 tablespoon worcestershire sauce 2 tablespoons maple syrup 1/2 teaspoon ground mustard Preheat oven to 350 degrees F. In a small saucepan, combine bourbon, sugar, maple syrup, garlic, worcestershire, vinegar and mustard. Bring to a boil, stirring constantly, then reduce to a simmer and let cook for 10-12 minutes, stirring every now and then. Remove from heat and let sit to thicken. Pound pork chops with a meat tenderizer, then season on both sides with salt, pepper and paprika. Heat a cast iron (or oven-safe) skillet over medium-high heat. Brush with canola oil and once hot (I let my skillet heat for almost 5 full minutes), add pork chops. Sear on one side for 2-3 minutes, or until golden Flip and cook for 2-3 minutes more. Turn off heat, add chicken stock to skillet, then place in [...]

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