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Thursday, September 4, 2014

Lemon Blueberry Bread


  • 2 cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 cups blueberries (12 oz)
  • 2 tsp. lemon zest
  • ½ cup plain yogurt, regular or lowfat


  1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
  2. In a medium sized bowl, whisk together your flour, baking powder, and salt. Add the blueberries and lemon zest and toss to combine.
  3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
  4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

Friday, August 29, 2014

Creamy Tomato Tortellini Soup

ok, real easy, real yummy.

2 tablespoons EVOO
2 teaspoons minced garlic
2-3 tablespoons sun-dried tomatoes, chopped (You can use jarred or dry.  Just be sure to drain as much of the excess oil off of the jarred ones as possible.)
1 teaspoon onion powder
1 tablespoon Italian seasoning
2 (10 3/4 oz.) cans of condensed tomato soup
2 cups half and half
2 cups chicken or vegetable stock
1/2 teaspoon salt
1/2 teaspoon pepper
1 (9 oz.) package cheese-filled tortellini
1/2 cup shredded Parmesan cheese, for garnish

1. Saute garlic with the olive oil and sun dried tomatoes, onion powder, and Italian seasoning in a large stock pot over medium heat.

2. Add tomato soup, half and half, chicken (vegetable) stock, and salt and pepper, and bring to a simmer. (Following this step, I threw the mixture into my Vitamix to puree all of the garlic and sun-dried tomatoes.  This created a more creamy texture and is totally optional.)

3. Once simmering, drop tortellini into the soup.

4. Cook according to the package directions. (about 7-9 minutes)

5. Once tortellini are cooked, serve topped with Parmesan cheese.


Wednesday, August 27, 2014

Ina Garten's Lemon Chicken Breasts

  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (about 2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon, cut into 8 wedges
  1. Preheat the oven to 400 F.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
  3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.
  4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

*For a step by step video, watch my girl, Ina, show you exactly how to make it!  

*Ina Garten recipe, Food Network

Tuesday, August 12, 2014

Ginger Carrot Soup

If I haven't convinced you to get a Vitamix yet, 
get one for this soup!


  • 1 tablespoon EVOO
  • 1 small yellow onion, diced (about 1 cup)
  • 1 16 oz. bag of baby carrots
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon kosher salt
  • 1 32 oz. box low-sodium vegetable or chicken broth or stock
  • (*I added 1 tablespoon half and half)
1. In a medium saucepan or Dutch oven over medium heat, heat the oil. Add the onion and sauté for 4 to 5 minutes, until translucent.
2. Add the carrots, ginger, salt, and broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, until the carrots are fork-tender.
3. Puree the soup in a blender (VITAMIX!!!) or with a hand blender until creamy and smooth.   Add salt to taste if necessary.
4. Serve, topped with a dollop of yogurt, sour cream, or crème fraîche if desired.

*Weelicious Cookbook

Monday, August 11, 2014

Maggie's Find: Bachelorette Party Taco Dip

  • 1 (8 oz.) package cream cheese, softened (*or half greek yogurt/half cream cheese)
  • 1 (16 oz.) container sour cream
  • 1 (1.25 oz.) package taco seasoning mix
  • 1 cup chunky mild salsa
  • 1 cup shredded cheese
  • 2 large tomatoes, chopped
  • 1 (2.25 oz.) can sliced black olives, drained (optional)
  • 1 avocado, diced (optional)

  1. In a medium-sized bowl, combine cream cheese, sour cream, and taco seasoning. Stir in chunky salsa to taco dip mixture; mix until combined.
  2. Add shredded cheese and black olives to taco dip mixture. Chop up two large tomatoes, and add tomatoes to taco dip mixture and stir until just combined.
  3. Scoop taco dip into serving bowl and top with additional shredded cheese, black olives, avocado, and tomatoes.
  4. Keep refrigerated until ready to serve. Enjoy!


Tuesday, August 5, 2014

Baked Creamy Chicken Taquitos

1/3 cup (3 oz.) cream cheese (low fat is fine, but avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic or garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken 
1 cup grated pepperjack or plain jack cheese
small flour or corn tortillas
kosher salt
cooking spray or olive oil

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.  Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream!
Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
Yields 12-16, when using 6″ tortillas, depending on how full you make them.

Saturday, August 2, 2014

Laura's Find: Grill Master Chicken Wings

1/2 cup soy sauce
1/2 cup Italian-style salad dressing
3 pounds chicken wings, cut apart at joints, wing tips discarded

1/4 cup butter
1 teaspoon soy sauce
1/4 cup hot pepper sauce (such as Frank's RedHot), or to taste

First step, get this: grill basket from Williams Sonoma.  It's amazeeeee.  If you don't get the basket, don't worry, you can still make these...

1.Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, Ziploc bag. Close bag and refrigerate 4 hours to overnight.
2.Preheat an outdoor grill for medium heat. (Place basket (with top removed) on grill if using.) In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.    
3.Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, (in basket if using) turning occasionally (every 7 minutes or so), until the chicken is well browned and no longer pink, 25 to 30 minutes. *Mine was closer to 25.
4.Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.