Tuesday, July 7, 2015

Nutella and Banana Crepes

Second post within a week! I feel quite accomplished. So, tonight I was craving something sweet after dinner. Since I've been making my way through my nutella jar at a rapid rate. That stuff is addicting! Here's a dessert that incorporates nutella and bananas and is super easy and quick to make. Delicious!



3/4 cup white flour
2 tablespoons sugar
1/2 teaspoon salt
2 eggs
1 cup whole milk
1 tablespoon melted butter

Filling suggestions:
Nutella
Sliced fruit (bananas and strawberries are fantastic)
Jam
Honey
Whipped cream

Whisk all ingredients together in a small bowl until smooth. Heat a small non-stick sauté pan over medium heat. Pour about 1/4 cup batter. Swirl the batter around in the pan. Once set (about two minutes), flip and cook about a minute. Remove from heat. Place filling in the middle of the crepe and roll. Serve while hot.

Sunday, July 5, 2015

Spinach and Mushroom Quiche

Yesterday, I celebrated the 4th of July as most Americans do...at a BBQ. It was mentioned that I haven't posted to this blog in quite some time (about a year). So, I thought I would try to become more consistent with posting and get back in the kitchen creating new dishes. I have been recycling some favorites (such as the Crepe Cake for the BBQ). This morning, I made a spinach and mushroom quiche. Note, this recipe is for a 6-inch baking dish. If you have a regular pie dish, double the amounts.




Crust:
1/2 cup flour
1/4 cup olive oil
1/4 cup cold water
2 pinches of salt

Combine the above ingredients and roll out. Place in your baking dish (no need for baking spray). Bake at 400 degrees for 15 minutes.

Filling:
1 teaspoon olive oil
1 cup fresh spinach
2 tablespoons chopped onion
1/4 cup chopped mushrooms
3 medium eggs
1/2 cup milk
1/4 cup cheddar cheese
1/4 cup muenster cheese

In a small sauté pan, heat the olive oil over medium heat. Add the spinach, onion, and mushroom. Sauté until the onion is soft. Meanwhile, in a medium bowl, whisk the eggs and milk together. Add the cheeses and spinach mixture. Pour into the baking dish. Cook at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and continue to cook until almost firm, about 10 more minutes.

Tuesday, July 1, 2014

Spicy Chicken Soft Tacos

I found a recipe on Ripped Recipes. This is an adaptation of that recipe (beats having to run out to the store again). And yes, Ripped Recipes. It has lots of great recipes that are healthy and protein packed. Perfect after a hard workout! They're filling and with the heat from the chili, it'll keep your metabolism going. Oh, and best part, plenty of leftovers for today!



1 large chicken breast
1 tablespoon olive oil
1/2 teaspoon chili powder (or to taste)
1 can northern beans, drained and rinsed
1/2 teaspoon oregano
1 large clove garlic, minced
2 sprigs green onions, chopped
16 ounces red salsa, medium heat

In a medium sauce pot, place the chicken, olive oil, chili powder, beans, salt, oregano, garlic, and green onions together. Then add the salsa and mix well. Cover and cook over medium heat for about 10 minutes. Then remove the chicken and shred using a fork, returning the chicken to the pot to cook for 1-2 minutes more. Add more salsa if needed.

For the cilantro dressing:
In a food processor or Magic Bullet, puree 1/3 cup cilantro, 1 garlic clove, 1/4 of lime, juiced, and a pinch of salt.

Warm corn tortillas, add the chicken to the tortillas, topping with cheese, and cilantro dressing.

Tomato Gazpacho

Since it already hit about 113 degrees outside, I decided to try to make something that wouldn't heat up my kitchen. And since I've been obsessed with my Magic Bullet (LOVE my green smoothies), this was perfect.



2 medium tomatoes
1/2 cucumber
1/4 cup green or red bell pepper
1 clove garlic
1/2 small onion
Salt and pepper to taste

Combine all in a Magic Bullet or blender. Puree. Then refrigerate for at least 4 hours (I did overnight). Enjoy cold.

Sunday, June 29, 2014

Quick Single Serve Apple Crisp

As most people, I have a bit of a sweet tooth. I normally can control it (yes, normally), but after I eat dinner, I get struck (ie obsessed) with sweet foods. This recipe definitely satisfied my sweet tooth. And even better, it only takes minutes to make this.



1 apple, thinly sliced (keep skin on)
2 tablespoons uncooked oats
1/2 teaspoon cinnamon
1 tablespoon brown sugar
1 tablespoon flour
1/2 tablespoon butter

Combine all the ingredients together in a microwave-safe bowl. Heat for 1 minute. Stir and then heat for 1 more minute.

Tilapia and Brussels Sprouts with Champagne Vinaigrette

Since I'm attempting to save money, I'm going through my freezer. You know, the stuff that's been in there for a little bit, but always seem to not be in the mood for? Yup. For me, tonight, it was tilapia. I am not the biggest fan of fish. Basically, if it tastes like fish, count me out. Even tilapia tastes fishy. I'm trying to broaden my horizons. I figured if I cover it with lots of vinaigrette, it'll hide any fishy taste. And thankfully, I was right!!! I served it with a Brussels Sprouts Salad, mirroring some of the ingredients as the vinaigrette, so they compliment each other nicely.



Tilapia Vinaigrette
1 tablespoon dry white wine
1 tablespoon white vinegar
1 teaspoon Dijon mustard
1 tablespoon capers, drained
1/2 teaspoon oregano
1 teaspoon agave honey
Salt and pepper to taste

Preheat a toaster oven (a conventional oven may be used as well) to 375 degrees. In a small bowl, whisk the ingredients together. On a small baking dish (I used a toaster oven), place the tilapia. Top with some vinaigrette, reserving two tablespoons. Bake about 12-15 minutes. Remove and then top with more vinaigrette.

Brussels Sprouts Salad
4 tablespoons olive oil
4 tablespoons vegetable oil
1 teaspoon agave honey
1-2 tablespoon champagne vinegar
1/4 wedge lime juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste
Brussels Sprouts, raw, leaves only

Mix all ingredients, except the sprouts and cheese, together in a small bowl. Plate the Brussels Sprouts. Then drizzle the Brussels Sprouts lightly with the dressing. Top with shaved pecorino.

Sunday, June 15, 2014

Turkey Burger

So, I was catching up with a friend of mine the other day (hi Alan!) and he guilted me just a bit about not having posted anything in way too long. He's right, it has been entirely too long. I've been getting into shape (hopefully a good shape...I'm going for octagon), so I've been working on eating healthy. I've been getting addicted to green smoothies (LOVE my magic bullet and yes it's in the background of the picture) and once I can figure out how to make it pretty in pictures, I will start posting them. In the meantime, a healthy turkey burger. You're welcome, Alan.


1/2 lb ground turkey
1/4 cup Italian style bread crumbs
1 garlic clove, minced
1/8 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1/2 egg
parmesan cheese

In a small bowl, combine all ingredients. For the parmesan cheese, add in as much as you would like for taste. I like about two tablespoons. Add more egg or bread crumbs as to make the turkey mixture not too dry or wet.

Form into patties and cook over medium heat on a grill pan. Serve on a bun with all the fixings.