Chocolate Covered Pretzels with Toffee Pieces

Contributing to a bake sale is a fun excuse to try out new treats that we don't normally make at home. I really love sweet and salty foods, especially in desserts, and chocolate-covered pretzels are one of the best examples of that combo. Plus, they look adorable and that's how you first snag customers at a bake sale!

This week my boyfriend's work was hosting a holiday bake sale so I made a batch of these pretzels for him to bring along.  This bake sale treat is quite inexpensive to make, less than $15 for all the ingredients and you can purchase little bags and ribbons from most dollar stores or craft supply stores for a relatively low price. We ended up with over 100 pretzels plus all the broke bits that I mixed into the leftover chocolate and toffee bits at the end, so it was pretty successful in my book.

Of course, as with many of the recipes I share, you can put your own spin on this treat (such as crushed peppermint candies, sprinkles, or toasted coconut) if you're not a fan of toffee. 

Ingredients:

• 1 bag of pretzels
• 3 cups dark chocolate chips (2 packages)
• 1 1/2 cups toffee pieces (I used 1 package of Skor bits)

Equipment: parchment paper

Directions:

1. Prepare the toffee bits by placing them in a small bowl for easy access later. 
2. Pour the chocolate into a double boiler and melt until smooth. If you do not have a double boiler place a bowl filled with the chips over a pot of shallow, slowly simmering water. You do not want the bowl to be touching the water, it needs to rest above it so the steam will gently melt the chocolate (this way you won't risk burning your chocolate). Please check first to make sure the bowl fits snugly on top of the pan as you do not want any large space between the bowl and the pan. 
3. One at a time, dip a pretzel into the chocolate, shake lightly to let excess chocolate drizzle off, then place on a sheet of parchment. Sprinkle with toffee bits, then repeat for remaining pretzels. (This can be made more efficient by working with someone and having one person be the dipper and the other working to sprinkle toffee). 
4. Let the pretzels cool to room temperature until no longer glossy and chocolate has set, approximately 2 hours. Gently pull the pretzels off the parchment and separate into bags for the bake sale (or into a large tupperware container). Store sealed at room temperature.

Helpful hint:  I hand dipped each pretzel to ensure that they would remain intact and because I also liked the exposed pretzel for easy no-melt handling later on. If you're pressed for time and not concerned about having bits and pieces rather than separate full pretzels you can cut down on the work by gently mixing the pretzels straight into the chocolate. Then use a spoon to spread the pretzels out on a large span of parchment, sprinkle the toffee bits on top and let it cool like that. It won't be as pretty but it will still be delicious!

Spinach & Ham Quiche with an Olive Oil Crust

I have said this before and I'll say it again: the beauty of making a quiche is that it's a great place to use up random bits of leftovers. You know that last tablespoon of capers you can't seem to use up? Or that little hunk of blue cheese you keep meaning to use? Or the mashed potatoes you made too much of? Yeah, you can throw pretty much anything into an olive oil crust, whisk in some eggs, and bake it for a wonderful brunch or set yourself up for quick breakfasts for the week. I have even mixed in beef and broccoli from Chinese takeout leftovers

This recipe came from just that, leftovers. I slow cooked a ham hock earlier in the week for Pig Pie, and I had about a cup of chopped ham leftover. I keep frozen spinach on hand at all times as it's a great add-in for meals that are lacking in color (add it to the rice as it cooks, swirled into a plain broth, into the pot of noodles boiling, etc.).  I also had a few odds and ends of cheeses that I couldn't seem to get rid of, so I shredded the cheeses and added them to the mix as well.

That is also something wonderful about a quiche - it can be as complex or plain as you like!

Ingredients:
Olive Oil Crust: 

• 1 1/4 cup all purpose flour
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 teaspoon cracked black pepper

Filling:

• 6 eggs
• 1/2 cup shredded cheese (cheddar, mozza, parmesan, blue, gouda)
• 1 cup chopped ham (you can substitute this for leftover chicken, turkey, or sausage)
• 1/3 cup cooked spinach (thawed and drained)
• 1/2 small yellow onion, diced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

 Directions: 

1. Preheat the oven to 375 F. 
2. Mix all crust ingredients in a medium bowl, using your hands or a large spoon to mix the dough together until smooth. This should come together fairly quick, dough will be soft but not sticky, just oily. Press the dough into a pie plate, cover with plastic wrap and chill the crust in the refrigerator while you assemble the filling. This is not a very firm dough, so expect it to look more rustic that perfect.
3. In a large bowl whisk the eggs lightly then stir in all of the remaining ingredients.  
4.  Remove the crust from the fridge and discard the wrap. Pour the filling into the crust (use a spoon to gently even out the filling if needed). Bake for 30-35 minutes, until crust is golden and the filling has set. 

Serve warm or chilled along with condiments such as salsa, sweet chilli, sriracha, and/or Dijon. 

Homemade Flour Tortillas

My mom recently sent me a car package from home and it contained Mexican spices galore (among many other goodies). You see, in the Pacific Northwest, "Mexican" equals chips and salsa from the grocery store or perhaps the occasional burrito. I'm not complaining, it's just lacking the flavors I grew up with in Colorado (I know, it's still not Mexico, but its influence was much clearer). So, inspired my newly acquired spices, I decided to make homemade tortillas to accompany a Mexican themed dinner.

The main thing that surprised me is how simple these are to make. I guess I didn't really stop to consider how simple the ingredients were, nor did I realize how fast they cook (less than a minute each!). And now that I've refreshed my memory as to how dang delicious homemade tortillas are, I have a feeling they will be making multiple encore appearances in my kitchen. 

Makes 15 tortillas

Ingredients: 

• 3 cups all purpose flour + extra for flouring the rolling surface
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 tablespoons shortening or lard*
• 1 1/3 cup warm water

Directions:

1. In a large bowl, mix the flour, baking powder and salt. Use a pastry blender (or your hands) to mix in the shortening. The dough will be very crumbly, but if you lightly squeeze some of it in your palm it should stick together.
2. Pour in the water and use your hands to form the dough, folding the dough over on itself about a dozen times to make it smooth and no longer sticky. Cover with plastic wrap and let the dough rest at room temperature for 10 minutes. 
3. Remove the dough from the bowl, then separate into 15 small pieces of dough (I separated the original dough into three sections, then pulled each of those into 5 smaller portions, but however you want to break it down evenly will work). Roll each dough portion into a ball and set aside. 
4. On a generously floured surface roll out one tortilla at a time to about 8" in diameter, rotating the disk of dough a 1/4 turn after each pass with the rolling pin to create a round and even tortilla (mine we not perfect circles, but a general round shape is all you need). Set aside on a large plate or cutting board and repeat for all dough balls. 
5. Preheat a large skillet to medium-high heat. Place one tortilla at a time in the pan, and cook for about 30 seconds.The tortilla will bubble and puff up quite a bit, and this is usually the moment you want to flip it. Use tongs or a spatula to gently flip the tortilla and cook for an additional 20-30 seconds, then remove the tortilla from the pan and set on a paper towel-lined plate or tortilla warmer. Note: If you burn a tortilla be sure to rinse the pan and start again so the charred flavor doesn't taint your other tortillas!
6. Serve warm with whatever filling you desire: pulled pork, beans, eggs, cream cheese and jam, Ceasar salad! The possibilities are endless!

If you want some ideas for foods to accompany these tortillas, see my Mexican Side Dishes and Stuffed Poblanos with Slaw

Bacon and Green Chili Dip

I was first introduced to this dip by my former roommate Chelsey at a Superbowl gathering during university, and it's a dip that disappears quickly because once you have a little taste you're hooked. I asked her for the recipe afterward, and to be honest I was expecting a hoard of secret ingredients and tricks because it was indescribably delicious. Like, you can taste the bacon and green chiles (seeing them also helps), but it's so much more than that. I brought this dip to a party last night and listening to their comments I remembered my exact sentiments the first time I tried it -- What else is in here? Why does it taste so good? Is that a parmesan taste? Are there olives in here? What seasonings were used? Doesn't it kinda taste like baked potato skins?  What's in it?!   And the best part about it? It's so simple and easy it's laughable. Which is fabulous. Be warned, this dip is super rich and decadent and by no means a "healthy option" dish, but if you're looking for a crowd-pleaser this one will surely do the trick. 

Ingredients:

• 1 lb bacon, thick cut style
• 2 cans diced green chilies
• 1 1/2 cups sour cream
• 1 cup cream cheese, room temperature
• 2 green onions, thinly sliced

Directions:

1. Preheat oven to 375 F. 
2. Chop the bacon into 1/2" pieces (roughly), then cook to your desired crispness (I like it just-crisp in this dip). Drain on a paper towel-lined plate and set aside. 
3. In a medium bowl mix the green chiles, sour cream, cream cheese, and green onions. Fold in the bacon, then scoop into a casserole dish. Bake for 20 minutes or until bubbly, serve hot with tortilla chips, slices of baguette, and/or fresh veggies (such as carrots, celery, bell peppers).

Variations and other add-ins: minced jalapeño, diced black olives, caramelized onions, roasted garlic.

Note: the original recipe I was given had slightly different amounts (1 can green chilies and 1 cup sour cream), but I found for a crowd of 10+ people the portions above are just right as an appetizer that leaves no leftovers. Also, it was originally served in a hollowed out sourdough loaf, which is also yummy but for the sake of minimal prep for bringing a dish to a party, I leave it in a casserole dish.

If you want to see what else Chelsey is cooking up these days, please visit her blog: Curio of the Culinary World

Prawn and Bacon Fajitas

Prawns and Bacon sitting in a tree, d-e-l-i-c-i-o-u-s.

I know, that didn’t even come close to rhyming, but that’s not what this is about. This is a love story on a plate. In a tortilla. Along with some queso fresco and guacamole (and that guac has a back story of its own, but I’ll tell you all about it another time). And I think there are certain things in this life that are just absolutely perfect when paired together. Cinnamon and chocolate. Shirley Temples and Mexican food. Snow and hot cocoa. Prawns and Bacon. There is something so naughty about combining a juicy prawn and that divine hunk of fatty pork in one bite, and to date this is my favorite dish that does just that. Thus, I give you Prawn and Bacon Fajitas.

Prawn and Bacon Fajitas

Serves 2 (or 4+ for small appies)

Ingredients:

• 15-20 large raw prawn tails, peeled and deveined
• 2 cloves garlic
• ½ tablespoon sriracha
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon each salt and pepper
• ¼ small red onion
• 1 large ripe avocado
• 2 fresh lemons
• ½ cup chopped cilantro, divided
• ½ cup Queso Fresco (or other soft farmer’s cheese)
• 1 large tomato
• 2 cups chopped spinach
• ½ lb bacon (if you can get it as one thick slab, do it. Otherwise, get thick-cut bacon)
• 8 small tortillas

 

Directions:

1.      Mince the garlic and add it to a medium bowl along with the prawns, sriracha, onion powder, cumin, salt, and pepper, and the juice of one lemon. Stir lightly to coat the prawns evenly, cover with plastic wrap and set in the fridge.

2.      Finely dice the red onion and add it to a small bowl. Add the juice of the remaining lemon and ¼ cup of the chopped cilantro. Slide your knife around the pit of the avocado, gently grab each half and twist to separate. Discard the pit. Scoop the avocado into the bowl with the red onion and mix together (I like to run my knife crisscross through the flesh while it’s still in the peel so it’s easier to mix once it’s been scooped out). Season to taste with salt and pepper and set aside.

3.      Chop the tomato, toss with a splash of olive oil and the cilantro, season with salt, and set aside.

4.      Chop the bacon into roughly ½ chunks am-sized and place in a medium skillet. Place the skillet over medium heat and cook the bacon until just crispy stirring minimally, about 5 minutes. Remove the bacon with a slotted spoon and place on a paper-towel lined plate and set it aside.

5.      Remove the prawns from the fridge and set them next to the stove (I’m all about organization!). Drain the bacon fat off the pan and place the pan back on the heat.  Add the prawns and let them cook for 2-3 minutes each side. Place the prawns in a bowl, add the bacon and toss together.  

6.      Serve hot with queso fresco, spinach, tortillas, and the prepared toppings. Assemble as you wish!

This is also delicious with other sides and toppings, such as:

·         Corn

·         Chopped black olives

·         Rice

·         Salsa

·         Sour cream

·         Beans

·         Chopped green chiles

Chicken and Salsa Bake

The great thing about chicken is that it is an excellent vessel for flavor. One of the easiest marinades that I go to time and again is salsa. Jarred, fresh, homemade, roasted, fruity, spicy... any salsa will work wonders on your chicken and you won't have to do anything except pouring it on the chicken. See, I told you it was easy!


Serves 2
Ingredients:

• 2 fresh chicken breasts
• 2 cups salsa of your choice, separated

Directions:  

1. 2 hours before you plan to bake the chicken, place it in a large ziploc bag with 1 cup of the salsa (you can do this up to 8 hours ahead of time -- if my chicken is frozen I start marinating overnight so they thaw and marinate simultaneously). Seal the bag with as little air as possible inside, and let the chicken marinate in the fridge.
2. Preheat the oven to 400 F and line a baking pan with foil and grease it. Place the chicken breasts in the pan, top each with 1/2 cup of salsa. Bake for 45 minutes. 

Sides to serve it with: rice, black olives, shredded lettuce, green chile, beans, diced tomatoes, corn, avocados, and shredded cheese. 

Click here to see some of my Mexican side dish recipes!

Winter Burgers (as in, no grill needed!)

I have a deep love for burgers of all varieties. Buffalo, sausage, chicken, turkey, bean, fake chicken... you name it, I'll try and probably thoroughly enjoy it. But to me, the ultimate burger is a beef burger. I know there are purists out there who only put ground beef in a beef patty, and I'm okay with that. But sometimes I like a little pizazz (blue cheese stuffed inside! eggs and spicy breadcrumbs!), and that's exactly what the following recipe will provide. That's right, pizazz.

I'll tell you exactly how I made it, and I'll also provide you with way too many other options or substitutions so you can get your creative juices going.

I don't have access to a grill where I live, so these babies are made indoors in a pan. So for all those other apartment-dwelling folks with strict barbeque policies, fear not, you too can make burgers at home!


Makes 4 burgers


Ingredients:

•  1 lb ground beef (I prefer lean but if you want the effect of burger juice dripping down your hand in pure glory so you can lick it off later, please feel free to get regular ol' beef)
• 1 small yellow onion, finely chopped
• 1 tablespoon butter
•  1 tsp honey
• Salt & pepper -- season as you wish but go light on the salt, you'll see why in a minute. 
• 4 Buns (this is that moment where you can put your own spin on it: cheddar buns, thick slices of sourdough, Portuguese buns, or even lettuce for all you low-carbers)
• Deli sliced cheese (again, go wild: pepperjack, sharp cheddar, mozzarella, gouda, or even a smear of goat cheese)
• Butter lettuce or any lettuce you prefer (arugula is really great on burgers, too!)
• Sliced dill pickles, tomatoes, sliced red onion
• Condiments: Mayo, ketchup, mustard, dijon, hummus, roasted red pepper spread, etc.

Directions: 

1.  Add the onion, butter, and honey to a small sauce pan over low heat. Cook for 30 minutes or until onions are golden, stirring occasionally. Remove from heat and set aside.
2. When you are 15-20 minutes from chow-time you can begin assembling the patties. Place the beef and cooked onions in a medium bowl and mix thoroughly. Add about 1/2 tsp each salt and pepper, or a few healthy dashes of each (whichever makes you feel more in control, ok?). Divide the meat mixture into 4 even parts so you can form 4 same-size patties. Use your hand to form 4 round balls, then roughly press them out into 1/4 inch thick patties. Don't worry -- this is not an exercise in making a perfectly round patty. 
3. Preheat a large skillet to medium heat. When the pan is hot, scatter a teaspoon of salt across the pan. Place your patties in, set the timer for 5 minutes, and let them cook. Flip them over after 5 minutes, please your cheese on each patty, and cook for another 5 minutes. You can start prepping your vessels at this point - smear mayo on the buns, pile on pickles and lettuce. Once the burgers have finished cooking, use a spatula to transfer the patties onto the buns. Pat yourself on the back, you've just made a Winter Burger. Enjoy!

My burger: soft Italian buns, marble cheddar cheese,pickles, mayo, lettuce.


Here are some other combinations I love:
goat cheese, roasted red pepper spread, hummus, pickles
pepperjack cheese, pickles, sliced banana peppers, lettuce
sharp cheddar, dijon mustard, pickles, sliced red onions

Cocoa Brownies (recipe from Bon Appetit)

I love trying out new recipes, and while I usually play around with new recipes when I'm cooking, baking is an entirely different story. My rule is that the recipe should be followed precisely the first time when baking, and then after that you can fiddle and fix all you want.

In the December 2012 Bon Appetit issue they had a recipe for Cocoa Brownies that looked divine, and it boasted being easy peasy so of course I had to give it a whirl. Also, I don't know about you but I'm more likely to have cocoa powder in my cupboard than squares of baker's chocolate, so this recipe was enticing because it didn't force me to put on pants on my day off. It's the little things in life that make me happy.

The Verdict: These are chocolate squares of heaven.


This recipe is essentially the same as the original, except I added in my notes about what I did and what I would do next time.

Ingredients:

• 1/2 cup butter
• 1 1/4 cup sugar
• 3/4 cup cocoa powder
• 1/2 tsp. salt
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cup flour

Directions:

1. Preheat oven to 325 F. Line a 8x8x2 glass baking dish with foil and grease it (next time I will use parchment paper because that's just my preference for lining dishes for bars). 
2. Melt the butter in a small bowl and set aside (I put the full block in a bowl in the microwave for 60 seconds). Mix the dry ingredients in a medium bowl, then slowly whisk in the butter. Add the vanilla (I usually triple the amount suggested), then one egg at a time, whisking as you go. Add the flour and fold into batter (I switched from whisk to large spoon at this stage to keep the fuss minimal) -- be careful not to over mix. 
3. Pour the batter and spread evenly into the prepared dish, then bake for 25-30 minutes -- test by inserting a knife - should come out clean or with a few crumbs (I baked mine in the middle of the oven for almost 35 minutes, so keep an eye on your brownies!). Cool on a wire rack before cutting (at this point you could even dust them with cocoa powder or powdered sugar).

Here is the original recipe. Trust me, this is worth the click.

Buttered Cabbage

Cabbage is such an interesting ingredient, in my opinion. It is peppery and crunchy raw, yet when you cook it it takes on a creamier, more subtle flavor. Even more exciting is that it takes on the flavor of the sauce you cook it in, so the possibilities are endless. I love cooking cabbage with apple cider vinegar, soy sauce, honey, dill, oh me oh my it's endless!!!  But, sometimes the most simple recipes are the most delicious, and in this case I think that rings very true.


Ingredients:

• 1 head of green cabbage
• 1/4 cup butter
• 1/4 cup water

Directions:

1. Melt butter in a medium sauce pan. Meanwhile, slice up the cabbage to your liking (I like long thin strips, but more chunky portions of leaves are yummy, too!). 
2. Add the cabbage when the butter is bubbling, stir, then pour in the water. Cook for 30 minutes over medium heat, stirring occasionally.  The cabbage will become more translucent and the water should cook off.
3. Add in salt and pepper to taste (I like 1 teaspoon salt and a dash of pepper). Serve hot with sausage, pork, ham, or peppered steaks. 

Corn Chowder

The other day the universe kept presenting corn chowder to me: it showed up on Stumbleupon, all over Pinterest, on my recipe generator... So I knew I had to make it (plus after seeing it over and over I had a serious craving to satisfy!).

Here is my version of corn chowder (feel free to play around with quantities and variations- this chowder is perfect for that!)

Ingredients:

• 2 tablespoons butter
• 1 yellow onion, chopped
• 1 cup canned diced green chiles
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 6 slices thick cut bacon, diced
• 1/4 cup flour
• 2 cups chicken stock 
• 2 cups cream 
• 2 cups frozen corn
• 1 1/2 cups shredded cheese (think cheddar, pepperjack)
• 3 tsp cumin
• 2 tsp ground black pepper
• 2 teaspoons salt
• 1 tsp cayenne powder

 Directions:

1. Heat a large stock pot to medium heat. Add in the butter, onion, green chiles, bell pepper, and garlic. Cook for about 10 minutes until the onions are translucent, stirring occasionally. 
2. Add in the bacon, stir to mix it in, then slowly add the flour to the mix, stirring constantly to coat the bacon and veggies. Cook for 5 minutes, stirring often, then gradually add the stock and the milk, alternating 1 cup each at a time. Add in the corn, then bring the chowder to a boil. Add in the cheese, taste the chowder, then season accordingly (listed are the amounts I used).  
3. Simmer for 20-30 minutes over low heat so that the chowder can thicken. Serve hot with slices of crusty baguette or alongside a salad. 

This chowder saves well and is excellent for weekday lunches!

Variations:
- use 3 large bell peppers instead of the green chiles for a more mild pepper flavor
- add chorizo or Italian sausage instead of bacon
- serve over a bed of rice with salsa, sour cream, and tomatoes
- add in a can of beans and use vegetarian stock instead of using bacon and chicken stock for a hearty vegetarian twist
- add roasted jalapenos and roasted garlic instead of green chiles and raw garlic

Beef and Bean Burritos

Burritos are an easy weeknight dinner, and excellent as leftovers. I usually rummage through my fridge to see what I can use up and add to them, and I have put together a little list of add-ins after the recipe in case y'all need some finger-lickin' inspiration. The BF's mom makes the best one's I've had, and I am still trying to figure out her magic element but this is my take on baked beef and bean burritos.

Serves 4 +leftovers
Ingredients:

• 10 flour tortillas
• 1 lb lean ground beef
• 1 small yellow onion, diced
• 1 jalapeno, minced
• 1/2 cup slice black olives
• 1/4 cup cream cheese
• 1 can kidney beans, drained and rinsed (or pinto beans)
• 1 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• salt, pepper to taste
• 1 1/2 cup grated sharp cheddar or jack

Directions:

1. Preheat oven to 400 F.  
2. Heat a large skillet to medium heat. Add the ground beef and onion, stir occasionally and cook until browned (about 8 minutes). Reduce the heat to medium-low and add the jalapeno, olives, cream cheese, and beans. Stir and let the flavors melt together. Add in the cumin, cayenne, salt and pepper to taste. Cook for about 5 minutes then remove from heat. 
3. Set up an assembly station: tortillas, filling with spoon for scooping, cutting board for rolling them up, and then a greased baking dish (9x13x2). Scoop about two heaping spoonfuls of filling in a strip down the middle of a tortilla. Roll the tortillas up, using your finger to tuck in the sides as you roll so it stays together as best as possible. Place seam-side down in the baking dish. Don't worry about perfect rolling - the cheese topping will bind them together!
4. Once the dish is full, top with the shredded cheese and bake for 15 minutes or until cheese is bubbly and golden. Serve hot with salsa, sour cream, and guacamole!

 

Slow cooker Coconut Curry Chicken

I love putting a whole chicken in my slow cooker for an easy weekday meal, and this recipe is so juicy and tender that I think we will be slow cooking our chicken like this many more times to come. The BF isn't a huge curry fan, but the flavors are so subtle that even he was delighted with how the chicken turned out -- hooray! The coconut milk makes the chicken extra tender, it basically melts off the bone!


Serves: 4

Ingredients:

• 1 whole chicken
• 1 can coconut milk
• 2 tablespoons green curry
• 1/4 cup sriracha
• 1 teaspoon salt
• 1 teaspoon ground black pepper

 Directions:

1. Do ahead: Place the chicken in a gallon-sized ziploc bag and add the rest of the ingredients. Let the chicken marinade overnight. 
2. Empty all of the ziploc contents into your slow cooker and cook over high heat for 6-10 hours. The longer the chicken cooks the more the meat will fall off the bone later. 
3. Once the chicken is cooked turn the heat off. Use tongs and a fork to take the meat off the bones, discard the bones or freeze them in a bag for making broth in the future. Let the chicken soak up the juice in the slow cooker as you prepare the rest of your meal (I like this served on top of rice with sauteed asparagus, snow peas, and basil!). Serve hot. 

Zucchini Quiche

I love having a quiche in my fridge - I can have a slice on the go, pack some for lunch, or serve it for brunch! Here is an easy quiche (complete with a super easy crust recipe that will probably change your life) that is perfect for those moments when you need a last-minute meal.

Make 8 healthy portions
Ingredients:
For the Crust

•  1 1/4 cup flour
• 1/2 cup olive oil
• 1/4 cup water
• Dash of salt, pepper, and any other seasoning you want (I used oregano in this quiche)

For the Filling

• Salt/pepper/dried oregano
• 1 medium zucchini
• 1/4 cup chopped red onion
• 2 cloves garlic
• 1 teaspoon apple cider vinegar
• 1/4 cup shaved parmesan cheese
• 3 eggs
• 1/4 cup milk

Directions:

1. Preheat the oven to 375 F.  Make the dough for the crust by simply combining all the dry ingredients in a medium bowl, then mix in the oil and water until dough forms (not sticky or dry - if it's dry add splashes of oil until you get a smooth dough, or if it's too wet add flour by the tablespoon). Roll it out on a floured surface to a 10-inch round, then carefully lay it in a round cake pan (or a pie pan - I just prefer a cake pan for quiches). Place the pan in the freezer to set up while you're preparing the filling. 
2. Cut the ends off the zucchini, then slice it lengthwise. Chop into 1/4 inch thick pieces. Finely chop the red onion, and roughly chop the garlic. Heat a pan to medium heat then drizzle with a bit of oil. Add the ingredients and stir often for 1 minute. Add the apple cider vinegar, then let it cook off (about 1 minute). Take the zucchini mix off the heat and remove the pan from the freezer. Scoop the filling into the crust, spread evenly. Top with parmesan and a dash each of salt, pepper, and oregano. 
3. Beat the eggs and milk in a medium bowl then pour over the fillings in the crust. Bake your beautiful quiche in the middle of the oven for 25-30 minutes. You can check to see if the quiche is ready by inserting a toothpick - if it comes out clean it's done!

Roasted Chicken with Baby Potatoes

I love roasting chickens but I have been really lazy lately and I've been slow cooking most of the ones I buy. But not yesterday! It was straight to the oven for this little chicky, and it wasn't any more work than plopping a chicken into a slow cooker. This meal took about 10 minutes out of my day and it tasted like I slaved over it! This is the kind of meal I love to eat-- effortless but yummy.

Serves 4 (or 2 with leftovers)
Ingredients:

• 1 roasting chicken
• 2 lbs baby gold potatoes, cleaned
• Salt, pepper, and dried rosemary to taste
• Olive oil

Directions:

1. Preheat the oven to 450F. While you wait for the oven to warm, rub olive oil all over the chicken. Put the bird belly-side down and coat it with a generous layer of salt and pepper, then put the chicken in a roasting dish belly-side up and do the same for this side. You want to really coast the chicken evenly because the seasonings are going to create a nice crust on the skin. 
2. In a medium bowl pour 1 tablespoon of olive oil and sprinkle 2+ teaspoons of rosemary. Add the potatoes and toss to coat evenly. Place the potatoes around the chicken in the roasting dish.
3. Roast the chicken and potatoes at 450F for 20 minutes, then reduce the temperature to 375F and cook for an additional 55-60 minutes, or when the chicken is pricked with a fork the juices run clear. Turn the potatoes halfway through roasting.
4. Let the chicken stand loosely tented with foil for 15 minutes before carving and serving. Serve with the potatoes and a light green salad!

Udon with Chicken and Asparagus

The BF and I ate this last night, and it took approximately 10 minutes of work... it was amazing! The best part about this meal is that it was super filling and I had everything in my pantry/fridge, so it required very little effort.

Serves 2 large portions (or enough for 2 servings + lunch leftovers)
Ingredients:

• 2 frozen chicken breasts
•  1/3 cup teriyaki sauce
• 1/3 cup soy sauce
• 1 teaspoon sriracha
• 10 stalks of asparagus (or however many you want!)
• 2 servings of udon noodles (available at most supermarkets, usually portioned out in packaging)
• 1 tablespoon sesame oil

Directions:

1. In the morning, put the chicken breasts and the teriyaki, soy and sriracha in a slow cooker. Turn the heat to low and let it cook for 8-10 hours. 
2. When you are ready to eat, bring a pot of water to boil and add the udon noodles. Boil for 2 minutes then drain and set noodles aside. 
3. Chop the chicken and asparagus. Preheat a large saute pan to medium heat and add the chicken and asparagus, then soy sauce to taste. Stir often and cook for 2 minutes, then add the noodles. Stir and cook for about 1 more minute, mainly to reheat the noodles and mix everything together. Turn the heat off, and right before serving mix in the sesame oil.

Enjoy!

Balsamic-glazed Asparagus

Asparagus is an old fried in my kitchen - it sits beside our steaks and chicken thighs, gets mixed into our pastas and casseroles, and tonight it was sauteed with balsamic vinegar! Oh my, it was delicious (and so so easy).

Serves: 2
Ingredients:

• 1 bunch of asparagus (about 10 stalks per person if they're small, 5-7 if they're thicker)
• 1/4 cup balsamic vinegar
• 1/2 tablespoon butter

Directions:

1. Preheat a medium skillet to medium heat.  Chop off the tough ends of the asparagus and then chop the stalks in half. When the pan is nice and hot, add the asparagus and balsamic vinegar. Stir often and let it reduce for about 2 minutes.
2. Add in the butter and turn the heat to low. Cook for 10 minutes, stirring often. 
3. Serve hot as a side for lunch or dinner!

 Hooray! Steamy Balsamic Asparagus!

Variations:
- add in crumbled bacon and blue cheese for a more filling and rich side
- use fig balsamic vinegar or other infused balsamic vinegars for a more sweet/savory kick
-  Crack in an egg when you add the butter for amped up scrambies!

Fried Rice

The BF and I live a few blocks from Chinatown, so it's really easy to indulge in Chinese food "classics" like this one - fried rice. Even the name warns you that it's not going to be healthy, but that never stopped us before. This is my take on fried rice without the whole super-fried part - I use less than a tablespoon of oil for this whole dish, which provided us with two large entree-sized servings plus leftovers. Of course, you can make this as a side dish but be warned, it's addictive!


Ingredients:

• 1 cup uncooked rice
• 4 medium carrots
• 1 cup frozen peas
• 1 cup frozen corn
• 3 green onions
• 2 eggs
• 1/4 cup soy sauce
• Optional: Chopped cooked chicken/beef/pork/shrimp

Directions:

1.  Pour 2 cups of water into a medium pot with the cup of uncooked rice and bring to a boil. Add a pinch of salt and pepper then reduce the heat to low and cover the pot. Cook for 15 minutes, until the water is absorbed and the rice is tender. Fluff the rice with a fork and set aside. 
2. While the rice is simmering you can begin to prep your veggies. Peel and dice the carrots (I like to slice them lengthwise in quarters then dice them up... kind of like chopping pickles!). Slice the green onions into thin rings and set aside. Whisk the eggs in a small bowl and set aside.
3. Preheat a large frying pan to medium-high heat, then drizzle it with oil. Add the carrots + 1/4 cup of water. Let the water cook off, then turn the heat to medium and add the peas and corn. Once the carrots are fork-tender and the corn and peas have thawed, add the cooked rice to the pan. Slowly add a few splashes of soy sauce to keep the rice from drying out.
4. Hollow out a space in the middle of the pan (think volcano) and pour in the eggs. You're basically making scrambled eggs in the middle of your stir-fry without mixing them together yet. Continually stir the eggs, and as they harden start incorporating them into the stir-fry.
5. Optional: Now is the part where you'd stir in your cooked meat! Add the remaining soy sauce, give it all a good stir, then serve it up!

Enjoy!


PS If the whole egg thing seems overwhelming, just make loose scrambled eggs in a separate pan and plop them in towards the end - I just like to do them in the middle of the pan to save myself from a massive pile of dishes later on.

Soy Sauce Roasted Chicken

This is a simple yet utterly delicious way to liven up a roasted chicken! It's so ridiculously easy to prepare, and the flavor pops! Serve this with garlic roasted asparagus, fried rice, ginger garlic veggies, or any other "Asian" inspired sides.


Ingredients:

• 1 roasting chicken
• 4 cups soy sauce

 Directions:

1. Place the chicken in a gallon-sized zip-loc bag. Pour in the soy sauce and marinate the chicken for at least 12 hours (the longer the better, I marinated mine for 2 days!). 
2. Preheat the oven to 450 F. Foil and lightly grease a roasting pan (or 9x13" casserole). Place the chicken breast-side up in the dish and roast in the lower third of the oven for 15 minutes. Decrease the oven temperature to 375 F and roast for an additional 50-60 minutes*.
3. Let it sit for 10 minutes before carving, then serve!

 * Note: Keep an eye on your chicken as it roasts, some ovens run hotter than others. The chicken should be a dark golden brown when it's finished. You want the chicken to be sitting just a little lower than the direct middle of the oven for best results!

Pork Enchiladas with Queso Fresco

I have been on a slow-cooked pork kick lately (say that five times fast!) and tonight I made pork enchiladas for dinner. It's a simple dinner that looks and tastes like it requires lots of hard work, which is always a great thing in my book. Plus, enchiladas are easy leftovers!


Ingredients:

• 1 1/2 lb pork blade
• 1 can of beer 
• 1 can of coca-cola
• 1 cup milk
• 1 pack of corn tortillas (about 10-12 tortillas)
• 3 cups enchilada sauce (3 cups water+ two dried mix, or 2 cans)
• 1/2 cup crumbled queso fresco (or full fat ricotta if you can't find queso fresco)
• Cumin/Cayenne/Salt/Pepper to taste

Directions:

1. About 7 hours before you want to be sitting down to eat, start cooking the pork. Prepare the pork blade by finely slicing it (you're basically pre-shredding the pork to save time and a big mess later) into little inch-long strips. Place it in a slow cooker and pour the coca-cola and the beer on top. Add your desired seasonings, then cook over high heat for 6 hours. 
2. When the pork has finished cooking, preheat the oven to 350 F. 
3. Pour the milk into a pie pan or something similarly deep/wide. Dip a tortilla in the milk, then spoon about 2 tablespoons of pork into the middle. Roll it up and place it seam-side down in a large baking dish. Don't worry about making it pretty--these babies will basically melt apart while they bake. 
4. Once you're finished filling the casserole dish, pour the enchilada suace evenly over the enchiladas. Top with the queso fresco and bake for 25-30 minutes until it's all bubbly and melty on top.
5. Serve hot with your favorite Latin sides, such as guacamole with corn, salsa, sour cream, sliced black olives, beans, rice... the list goes on! 

Enjoy!

Savory Crepes

I like to have breakfast for dinner, especially because at the actual breakfast hour I am usually not hungry for breakfast-y foods. My body has it all wrong, I wake up craving spaghetti and meatballs or steak and potatoes, and at night I could easily have an omelet or waffles. Crepes, however, are delicious at all hours because they can be filled with anything be it savory or sweet. Yay!
I will provide the basic crepe recipe, then suggestions for what to fill them with.

Ingredients:

• 1 1/3 cup milk
• 1 cup flour
• 3 eggs
• 3 tablespoons melted butter (this is key, soft butter will make your crepes weird and crunchy, which is the opposite of what you're going for)
• 1 tablespoon sugar (yes, even for savory crepes)
• 1/4 teaspoon salt

Directions:

1. Whisk all ingredients together, just until combined. Don't try to whisk away your troubles, if you feel like going crazy hit the gym first. These are delicate crepes, not a workout. 
2. Using a measuring cup (1/4 cup is the best, I've found), pour 1/4 cup of the batter onto a hot skillet. You want to use a large, flat skillet. Tip the pan (kind of like slow-motion swirling) to spread out the batter into a thin coating, then let it cook for about 2 minutes. Use a large flat spatula to flip the crepe and cook for about 30 seconds on the other side, then set aside on a plate (cover with a paper towel to keep warm). Repeat with the remaining batter until you've used it up.
3. Fill your crepes by spooning the filling in the middle then roll them up and serve (think burritos!).

 Filling Suggestions:
Savory

• Diced and sauteed ham, mushrooms, onions, and swiss cheese
• Ricotta and dill topped with sliced cooked chicken 
• Mushrooms, aparagus, ricotta, and tomatoes
• Cream cheese, jalapenos, bacon
• Scrambled eggs, green peppers, tomatoes, onions

Sweet

• Strawberries and whipped cream
• Nutella and bananas
• Chocolate chips and raspberries
• Cream cheese and honey
• Cream cheese and jam