Pierogies & Fries

I was feeling pretty creative last night so I came up with this awesome dish. Easy and fun to make, this will be a winner with everyone!

Ingredients:- 1 package store bought pierogies (I used Feta, Spinach & Potato filling)
- 4 potatoes, peeled and sliced into long strips, like fries
- 2 cups frozen peas
- vegetable or canola oil
- bread crumbs, Italian style
- 1 tablespoon flour
- 1/2 cup feta cheese
- salt
- pepper

To Make:
Begin by dredging the fries in the flower and breadcrumb mixture. Add a bit of salt and pepper and a dash of water.

In a hot pan, add enough oil so it's about 1/2 inch deep. Heat the oil and gently add the fries in batches. Cook on each side about 10-12 minutes or until golden brown.

In a separate pan, drizzle slightly with oil and heat then slowly add in the pierogies. These will need to cook about 6-7 minutes on each side as well until golden brown. Once the pierogies are cooked, add in the peas. Season with salt, pepper and crushed red pepper to taste. The peas need about 5 minutes to cook.

To plate:
Arrange 3-4 pierogies on a plate, top with peas and place a section of the fries over top. Top with fresh feta cheese.

Serve while hot.

Grilled Tofu + Peas

Light, yet still filling and flavorful, this dish is one of my favorites. It's less than 10 mintues to make, healthy and hearty and I just love it.

Ingredients:

- 1/4 pack of firm tofu - drained and cubed
- 1 cup frozen peas
- 1/4 large onion, diced
- 3 garlic cloves, smashed and chopped
- 1/2 teaspoon rice wine vinigar
- 1 teaspoon spicy stir-fry sauce
- 2 tablespoons olive oil
- salt
- pepper

To Make:

In a small pan, heat the olive oil and add the tofu, onions and garlic and season with salt and pepper. Cook over medium high heat for about 4 minutes. Don't mix until after 4 minutes because you want the bottom of the tofu to brown. Mix together, add the peas, rice wine vinigar and spicy stir fry sauce and let cook for another 3-4 minutes until the peas are cooked.

Serve immediatly.

Tomato Potato Soup

Yes, it rhymes but this soup will knock your socks off. It's hearty enough to fill you up yet it won't literally stick to your ribs... perfect combination. Try it out... it won't disappoint. Oh, and feel free to add in any other ingredients that you may just have lying around your kitchen!


Ingredients:
- 5 peeled and cubed potatoes
- 2 carrots, chopped
- 4 celery stalks, chopped
- 1/2 large onion, chopped
- 6 garlic cloves, smashed and chopped
- 1 can tomato sauce
- 2 cups water
- 1/4 vegetable bullion cube
- 1/2 can tomato paste
- olive oil
- 1 teaspoon rice wine vinegar
- 1/4 cup Parmesan cheese
- crushed red pepper
- paprika
- dried parsley
- dried oregano
- salt
- pepper

To Make:
In a large pot, liberally drizzle with olive oil and add in the potatoes, season with salt. Cook for about 5 minutes on medium high heat. Next, add in the onions, carrots, garlic and celery. Add more olive oil, salt and pepper. Mix together. Let this cook for another 5-7 minutes, until the veggies just start getting tender.

In the meantime, place the vegetable bullion into the 2 cups of water and place in microwave for 3 minutes. Add this mixture into the pot and mix together.

Let this cook for another 10 minutes on high heat until the veggies start getting tender. Add in the can of PLAIN tomato sauce and the tomato paste. Mix together.

Season with 1 tablespoon of the following: crushed red pepper, paprika, dried oregano, black pepper and dried parsley. Mix together. Slowly add in the Parmesan cheese.

Cover and let this cook for about 25 minutes or until the veggies are nice and tender. Taste and determine if this needs more salt.

Serve as is or over rice.

Garbanzo Bean & Ham Omelet

If you made the Tangy Salmon & Garbanzo Bean Hash for dinner, changes are you will have some of that "hash" left over... throw in some ham and you've got a delicious omelet!

Ingredients:
- 3 egg yokes
- 1 egg
- 2 tablespoons of the garbanzo bean mixture
- bacon, turkey bacon or ham
- 1/4 cup mozzarella cheese
- salt
- pepper


To Make:
Drizzle a pan with oil or spray and heat on medium heat. Add the garbanzo bean mixture and the ham. Saute for 2 minutes.

Whisk the eggs together, add salt and pepper and add into the pan. Cook for 3 minutes, add the cheese over top, then fold the sides together and flip over. Cook for another 2 minutes then remove from stove, slice down the middle and serve immediately.

This omelet can easily serve 2 people.

Tangy Salmon with Garbanzo Bean Hash

This dish is very creative, simple and quick to make and it looks so gourmet... you can impress anyone with this masterpiece.

Ingredients:
- 2, 4 ounce salmon fillets
- 1 can garbanzo beans
- 1/2 onion, chopped
- 3 celery stalks, minced
- 10 garlic cloves, smashed and chopped
- handful of fresh cilantro
- 2 teaspoons rice wine vinegar
- 2 teaspoons soy sauce
- 3 tablespoons spicy hoisin sauce
- olive oil
- garlic powder
- crushed red pepper flakes
- salt
- pepper

To Make:
In a large saute pan, drizzle with olive oil and saute the onions, garlic and celery about 10 minutes on medium low heat. Season with salt and pepper.

Drain and wash the garbanzo beans, set aside.

In a glass bowl, combine 2 tablespoons of olive oil with the soy sauce, rice wine vinegar, hoisin sauce and cilantro. Season with garlic powder, salt and pepper. Whisk together until combined.

Drizzle a grill pan with oil and heat on high for about 2 minutes so that the oil is hot. Place the salmon fillets onto the hot grill and lightly brush the sauce over top. Continue basting the fillets with sauce on both sides. Cook the salmon about 5-7 minutes all-together, flipping in between.

White the salmon is cooking, add the garbanzo beans to the onion and celery mixture. Mix together, add more salt and pepper and a dash of crushed red pepper. Add more olive oil if needed.

To Plate:
Lay the garbanzo mixture on the bottom of the plate and place a salmon fillet on top. Serve immediately.

Fresh Blueberry Muffins!

These make the PERFECT winter snack because they are so fun and adorable and "springy" that it brings joy to your winter table.

Ingredients:
- 2 cups bran flakes
- 1 1/4 cups flower
- 1/2 tsp. baking powder
- 1 cup sugar
- 1/2 cup apple sauce
- 2 tablespoons Cinnamon
- 1 1/4 cup skim or soy milk
- 1/2 tsp. salt
- 2 egg whites
- 1 package FRESH blueberries

To Make:
Preheat oven to 400 degrees.

Combine wet ingredients together for 4-5 minutes until bran flakes become soft. Mix together with the rest of the ingredients and spray a 6- muffin pan. Scoop the mixture into the muffin pan.

Bake for 20-25 minutes. Let cool and serve.

Fruity Cocktails

What could be better in the middle of winter, to make yourself something that reminds you of the joys of summer? FRUITY COCKTAILS!

Ingredients
- Vodka
- Freshly squeezed orange juice
- Hawaiian punch
- Splash of store bought orange juice
- 1 splenda

To Make
Combine all ingredients in a shaker, measurements according to your liking. Shake well with ice, pour and enjoy!

Carrot Potato Pancakes!

Breakfast, lunch or dinner has no importance when making these "pancakes." Check them out, I'm sure you'll agree that these pancakes are like none other and very versatile. Enjoy!

Ingredients:
- 3 medium carrots, grated
- 4 potatoes, grated
- 1/2 onion, grated
- 2 tablespoons olive oil
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of garlic powder


To Make:In a large bowl, combined the listed ingredients. In a large saute pan, drizzle with olive oil and heat the pan. Making small thin pancakes with your hand, gently lay the pancakes into the hot pan. Cook each side for about 5-8 minutes or until golden brown. Season with salt and pepper immediately after removing from stove.

Lay on a paper towel to remove excess oil, serve while hot and ENJOY!

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Pasta Rosa & Chicken

I made this dish this morning to take along with me to a baby shower. It's so good, I think it will all get eaten in the first 30 min! Alfredo sauce met it's match when I made it... no more runny, flavorless Alfredo... this sauce has pop, pizazz, FLAVOR and DEPTH! Happy eating everyone! Oh and thanks mom for teaching me this AWESOME way to make Alfredo!

Ingredients:- 1.5 pounds of penne or tri-colored rotini (I mixed them in this dish)
- 1 pint of heavy whipping creme
- 1 quart light creme
- 1 container of grated Parmesan cheese
- 1 can of diced tomatoes
- 4 large chicken breasts, cubed
- 4 ounces of pepper jack cheese, shredded
- 1 stick unsalted butter
- 1/4 cup of wondra thickening flour
- 1/2 onion, diced
- 20 garlic cloves, chopped
- olive oil
- oregano
- garlic powder
- paprika
- salt
- pepper

To Make:
Boil a large pot of salted water and cook the pasta according the the package, about 8-9 minutes or until al-dente.

In a large sauce pan, melt the stick of butter on low heat, DO NOT BURN. Once the butter is melted, add in the pint of whipping creme and the light creme. Mix together and add 1 tablespoon of salt and 1 teaspoon of pepper. KEEP THIS ON LOW HEAT!!!

In another large saute pan, drizzle with olive oil and cook the onions and the garlic about 10 minutes on medium low heat until they are tender. Do not burn them! Gently scoop them out and add into the creme mixture.

Next, drizzle more olive oil into the pan, increase the heat and add the cubes of chicken. Season with a teaspoon of the following, salt, pepper, garlic powder, oregano, paprika. Mix together. Add the container of petite diced tomatoes. Season with more salt and pepper. Mix ingredients together and cover this, cooking on medium low heat.

Increase the heat on the creme to medium low and begin adding in batches the pepper jack cheese and mixing while adding it. Once that is completely melted in, slowly add in batches the Parmesan cheese and mix while doing this. Do not let this clump up. Continue mixing until all is melted and dissolved. Add half of the wondra thickening to this mixture and add the other half to the chicken.

Once the chicken has cooked for about 12 minutes, slowly add this entire mixture into the Alfredo sauce. This should turn it a light pink color.

Next, empty your pasta into the largest bowl or to-go container you have and slowly pour the sauce over top. Mix together. Top with fresh parsley.

You will be the hit of the next party.

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Egg-White Omelet & Turkey Bacon Sandwich

This is a healthy and very yummy take on a traditional bacon, egg and cheese sandwich. Trust me, you won't miss a thing.

Ingredients:
- 1 English muffin
- 1 egg white
- 1/4 onion, diced
- 1/2 slice provolone cheese
- 3 slices turkey bacon
- olive oil
- salt
- pepper

To Make:
in a saute pan, heat the olive oil and saute the onions for 3 minutes until they are starting to brown, medium high heat. Beat the egg white until it starts forming bubbles and gets airy.

Put the English muffin in the toaster.

Dump the beaten egg white into the hot pan with the onions, season with salt and pepper and cover the pan. Reduce to medium heat. Leave covered for 2 minutes. Uncover and fold egg whites in half. Remove from stove and top with slice of provolone cheese. In the same pan, heat the turkey bacon until golden.

Place the egg and cheese on the English muffin and top with turkey bacon.

Serve immediately.

Crab Creole

This dish was shared with me by my dear friend Ashley Ball and it was made for her by her amazing grandmother who we call, Gran. Ashley shared this dish with me and I made my version below. It's really delicious, thanks Gran and Ash!!!!


Ingredients:
- 3 cups imitation crab meat
- 1 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 1/2 cup finely chopped celery
- 8 garlic cloves, chopped
- 1 can petite diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water
- olive oil
- 2 bay leaves
- 1 tablespoon soy sauce
- 2 tablespoons of Tabasco
- 2 tbsp. dried parsley flakes
- 1 teaspoon of crushed red pepper flakes
- salt
- pepper


To Make:
Saute the veggies in olive oil in a large pan for 3-4 minutes on medium high heat. Season with salt and pepper. Add in the crab meat. Mix together.

Add in the tomatoes and the tomato paste and the water. Mix together. Add the bay leaves and the rest of the spices, soy sauce and Tabasco sauce. Season with salt and pepper.

Cover and cook on the stove about 10-15 minutes until the veggies are tender. Break up the crab meat into smaller pieces. Continue monitoring this on the stove and mixing together. Test to make sure it has enough spices.

Before serving, remove the bay leaves.

Serve over top of white or brown rice.

Chicken Cacciatore in the Crockpot

This meal never disappoints or fails. The way the chicken just falls apart, it can make anyone hungry. Great for anytime, any season, this dish is easy and wonderful to eat!

Ingredients:
- Three 6-8 ounce pieces of chicken
- 1 can PLAIN tomato sauce
- 2 cans petite diced tomatoes
- 1/2 green bell pepper, diced
- 1/2 red, yellow or orange bell pepper, diced
- 1 medium onion, diced
- 1 package mushrooms, sliced
- 16 garlic cloves, chopped
- 6 fresh basil leaves, chopped
- 2 carrots, sliced in circles
- 1 celery stalk, chopped
- 1 teaspoon soy sauce
- 1/2 cup water
- olive oil
- 1/2 cup feta cheese
- 1/2 cup Parmesan cheese
- oregano
- paprika
- crushed red pepper flakes
- salt
- pepper

To Make:
In a large pan, saute all of the vegetables in olive oil on medium heat for about 8 minutes. Season with salt and pepper.

Add the sauteed veggies and the chicken into the crock pot. Add the water and the diced tomatoes and the sauce. Season with 1 teaspoon of oregano, paprika, crushed red pepper flakes, salt and pepper. Add in the freshly chopped basil and the teaspoon of soy sauce.

Mix together and set the crock pot on high. After about 30 minutes, add in the cheese and mix together. Cook everything on high heat until the chicken is so tender it falls apart, between 3-6 hours depending on how intense your crock pot is.

Taste before serving and add more salt and pepper or crushed red pepper if needed.

Ham & Egg Brunch Sandwich

This sandwich works especially well if you have left over Honey Baked Ham or something of that sort.

Ingredients:
- Bagel, any variety
- 1 egg
- several hunks of ham
- 2 slices provolone cheese
- oil
- salt
- pepper

To Make:
Drizzle the oil into a small pan and throw in the ham hunks. Once the pan is hot, crack the egg into the pan and cook for 2-3 minutes on each side, just so that the inside is still a bit runny. Stir the ham around so it gets a bit browned.

Toast the bagel and as soon as it comes out of the toaster, place a piece of sliced provolone cheese on each bagel half.

Season the egg with salt and pepper before removing from the pan. Place the egg directly onto a half of bagel over top the cheese. Arrange the ham over top. Put the halves together and enjoy!

Chocolate Peanut Butter Cake

Not only is this cake super easy, but it's so delicious and you can easily make it look completely gourmet! Such a hit at my recent party :-)

Ingredients:

- 1 box of Chocolate Devil's Food cake
- 2 packages of "FLUFFY WHITE" icing
- 1 package Reese's peanut butter baking chips
- 2 cups of roasted, UNSALTED peanuts, chopped

To Make:

Prepare the cake as instructed on the package. Mix in 1.5 cups of the peanut butter chips.

Spray non stick baking spray into two 8.5 inch cake pans and pour in mixture. Bake according to package.

Let the cake cool for several hours before attempting to ice them.

On a cake dish, remove the first cake. Ice the top of the cake with at least half of the first icing package. Place the second cake directly on top. Ice the top and all of the sides of the cake, use all of the icing. Next, using a handful of the peanut butter chips, arrange them in a circle in the center of the cake. Then, sprinkle peanuts all over the top and sides of the cake.

Lastly, arrange a circle of peanuts around the bottom of the cake.

So easy, fun and delicious.

Creamy Penne with Savory Vegetables

I wanted to come up with a healthy version of a savory and hearty pasta with vegetables and this one, I nailed.

Ingredients:
- 3/4 pound penne
- 3 cups frozen assorted vegetables, broccoli, carrots, snow peas, peppers, etc.
- 1/2 onion, chopped into large chunks
- 20 garlic cloves, roughly chopped
- 2 boca burgers
- 1/2 teaspoon vegetable bullion cube
- water
- olive oil
- 1/2 cup Parmesan cheese
- 1/4 cup of flour or thickener
- crushed red pepper flakes
- oregano
- salt
- pepper

To Make:
In a large pot, boil salted water and cook the pasta until it's al-dente, about 8-10 minutes for pene.

In the meantime, in a very large saute pan, drizzle olive oil and cook the onions and garlic about 5 minutes stirring occasionally. Season with salt. In the microwave, cook the boca burgers for 1 minute. Then, them in with the onions and garlic. Cover for the last 2 minutes.

Next, add the frozen veggies into the mix and season with 1/2 teaspoon of oregano. Then season with 1 teaspoon of salt, pepper, crushed red pepper flakes. Mix together. Add a tablespoon of olive oil. Cook on medium high heat for 8-9 minutes. Next, sprinkle the top with the flour or thickener.

Next, in 1/2 cup water, dissolve the bullion and add to the veggies. Mix together, creating a sauce. Cook the veggies another 3-4 minutes until they are tender yet still crunchy. Sprinkle with 1/2 cup Parmesan cheese and mix together. Add another 2 tablespoons of water if needed. Make sure the boca burgers are now mixed in and no longer whole, they should be in bite size chunks.

Drain the pasta and in a large mixing bowl, drizzle olive oil and toss in the pasta. Next toss the veggies in and mix together, adding another 1/2 cup Parmesan cheese.

Serve immediately.

Sweet Red Onion Sauce w/ Tri- Colored Spaghetti

This sauce is amazing. The sweet red onions really give this sauce depth and tons of flavor. This sauce takes less than 15 minutes to put together and it's so delicious!

Ingredients:
- 1 medium red onion, roughly chopped
- 2 small carrots, sliced in circles
- 10 garlic cloves, chopped
- 5 fresh basil leaves, chopped
- 1 package of tri-colored spaghetti
- 1 can plain tomato sauce
- 1 can diced tomatoes
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 tablespoon Parmesan cheese
- olive oil
- salt
- pepper


To Make:
Salt a pot of water and boil the spaghetti about 8 minutes until al-dente.

Begin sauteing the onion, carrots and garlic in olive oil on medium heat.

In the meantime, in a food processor pulse the diced tomatoes and the fresh garlic about 6 times for 2 seconds each pulse.

After the vegetables are soft, (about 8-10 minutes of cooking) add in the can of plain tomato sauce and the diced tomatoes. Mix together. Add the oregano, sugar, paprika, salt, pepper, crushed red pepper and Parmesan cheese. Mix together. Cover and cook about 10 minutes on medium heat.

Drain the pasta, drizzle with olive oil and plate it, topping with the fresh sauce.

Serve and enjoy!

Grilled Steak & Black Bean Celery

The perfect lunch or dinner. This is what comes out of not going to the store in a week... random things that come together with finesse.



Ingredients:

- Round Roast, Sliced thin
- 3 celery stalked, diced
- 20 garlic cloves, diced
- 1 can black beans
- 1.5 cups minute rice
- fresh parsley
- olive oil
- pinch of vegetable bullion
- garlic powder
- smoked paprika
- oregano
- crushed red pepper
- salt
- pepper

To Make:
In a medium pot, drizzle with olive oil, add garlic and celery and cook on medium heat for about 10 minutes until the celery is tender. Season with salt and pepper.

In another medium pot, fill with 2 cups of salted water and bring to a boil. Cook 1.5cups of minute rice until rice is tender.

Add in the black beans and season with 1 teaspoon of smoked paprika, salt, pepper and crushed red pepper. Add in 1/2 cup of water and a pinch of vegetable bullion. Stir together and cover. Leave on medium low heat while the meat cooks.

In a cast iron skillet, or grill pan, drizzle with olive oil and set on stove. Turn stove to medium heat. Pound 2 slices of beef and season with salt, pepper, garlic powder and oregano. Once the grill is hot, lay gently on the stove. Cook each side about 5 minutes, depending on how you like your steak cooked.

To plate:
place a scoop of rice on a plate, top with black beans and plate meat on top. Garnish with fresh parsley.

Succulent Green Beans w/ Sautéed Tofu

If you want something light and really healthy yet filling, this is the perfect dish. I love the combination of crunchy green beans and the silky tofu. This is an amazing combination.

Ingredients:
- 1 package of frozen green beans
- 1/4 red bell pepper, sliced thin
- 1/4 yellow bell pepper, sliced thin
- 1/4 onion, sliced thin
- 1 package firm tofu, drained
- olive oil
- 1/2 teaspoon soy sauce
- crushed red pepper flakes
- garlic powder
- salt
- pepper

To Make:

Drain tofu in a colander before use. (If possible, remove from package, drain water and store in a plastic container overnight before use.)

In a medium pan, drizzle with olive oil and turn onto medium heat. Add in the sliced onion, red and yellow bell peppers and saute for about 2 minutes on medium heat. Season with salt and pepper.

Add package of green beans. Add a tablespoon of olive oil over top. Season the top with salt and pepper. Add in 1 teaspoon of garlic powder and crushed red pepper. Mix together and let this saute on the stove for about 8-10 minutes, or until the green beans are cooked yet still crispy. Add the last 1/2 teaspoon of soy sauce, mix and let finish cooking, stirring every 2 minutes.

Slice the tofu into 1/2 inch thick pieces, making long rectangles.

In another pan, add 2 tablespoon of olive oil and heat the pan about 2 minutes on medium high heat before adding in the tofu.

Gently add the slices of tofu (about 5/6 for 2 people) and season them with salt and pepper.

Allow them to saute about 3 minutes on each side, just getting them slightly browned on either side.

Arrange the tofu in the center of a plate and top with a mound of veggies.

Serve while hot.