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Early Riser, Recipes

Microwave Fluffy Eggs

Have you heard of cake in a mug? Well, this is just as easy, if not easier! 

These eggs are perfect for hectic mornings on the run! Ready in under two minutes, these eggs come out with that same classic flavor of stovetop scrambled eggs. You can eat them straight out of the mug or plop them on a breakfast sandwich! 

The other great thing about these is there’s less clean up. You mix and cook the eggs in the same mug. No pan to clean just a single coffee mug.

Feel free to add different seasonings or cheeses, this recipe is totally versatile! 

INGREDIENTS

  • 1 teaspoon butter
  • 3 large eggs
  • 1 tablespoon whole milk (or cream)
  • ¼ teaspoon salt
  • Pinch black pepper
  • ¼ cup shredded cheddar cheese

INSTRUCTIONS

In a small microwave-safe bowl, microwave the butter until melted, about 30 seconds. 

Brush it all over the bowl.

Break the eggs into the bowl. Add the milk, salt, and pepper. Whisk to combine.

Microwave the eggs, uncovered, for 45 seconds.

Gently stir the eggs with a fork, then stir in the cheese. Microwave until fluffy and set but not completely dry, about 45-60 more seconds.
Serve immediately.

Blogs, Recipes

Jalapeño Popper Stuffed Pork Tenderloin

A really simple recipe that comes together in a snap. Pork tenderloin stuffed with bacon, jalapeno peppers, cream cheese and cheddar cheese, this recipe is  bursting with flavor!

Ingredients

  • 1 pork tenderloin, the package usually comes with 2- freeze the other one or double the recipe if cooking for a large crowd
  • 2 jalapeno peppers , cored and minced
  • 4 oz cream cheese
  • 1 cup cheddar cheese , grated
  • 1 tbsp chili powder
  • 6-8 bacon slices, crumbled

Instructions

Preheat the oven to 350°F

Cook the bacon in a large skillet. The skillet will be used for searing the pork, so don’t clean it out after the bacon has been cooked. Once the bacon is cooled crumble it. 

Trim the pork tenderloins of any fat and membrane. 

To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat. 

Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it. 

Once the pork has been butterflied, rub both sides with the Barbeque seasoning of your choice.

You can make your own Barbeque rub or take the easy road and purchase one. My favorite is Good Shit, yes you read that right! LOL! You can find it on Amazon. There’s a whole line of seasonings from Big Cock Ranch. Not only do they bring your meat to the next level, they make for a hilarious conversation starter or gift!

In a small bowl, mix together the diced jalapeño pepper with the cream cheese, cheddar cheese, bacon crumbles and chili powder.

Spread the jalapeño pepper mixture on one side of the pork. Now it’s ready to roll!

Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients.

Remember the oven safe skillet you cooked the bacon in? Bring that back over medium heat, and sear the pork tenderloin on all sides. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the tenderloin seared as possible (about 5 minutes on each side).

Place the pork tenderloin in the preheated oven and cook for about 15-20 minutes, making sure the internal temperature is at 165°F. Take the tenderloin out of the oven.

Sprinkle with chopped parsley and Enjoy!

Tip: While cutting the jalapeños, whatever you do, please please please don’t don’t touch your face. The oils in the peppers will BURN, I speak from experience, it’s VERY painful. The spice in jalapeños is found in the seeds and inner membranes.  To reduce the heat in this recipe, clean out all of the (light colored) inner membrane and seeds. If you like lots of heat, leave a little bit of membrane.

Jalapeño Popper Stuffed Pork Tenderloin
Recipes

Stuffed Chorizo Chicken over Yellow Rice

The smells of Spanish cooking never fails to set my tastebuds alight.

Spanish food looks good and tastes great. But the smell of Spanish food cooking adds to the anticipation of dinner, and to the experience of eating it!

I loving making recipes that remind me of being a little girl at my grandparents’ houses.

I love using Chorizo in my cooking, whether it’s for my mom’s Spanish Bean Soup, a breakfast hash or tacos! It adds little richness and spice to a dish. The two most common types of chorizo here in the United States are Mexican chorizo and Spanish chorizo.

Here’s a some quick tips on the difference.

Spanish Chorizo

Spanish chorizo is usually cured or smoked and wrapped in a casing. It does not need any further cooking or preparation to enjoy. I like to eat Spanish chorizo as-is on a charcuterie board with cheeses and a glass of red wine.

Mexican Chorizo

Mexican chorizo is most commonly sold raw and must be cooked before consuming. It should be pan-fried or browned like any ground sausage. I love Mexican chorizo, it’s a highly versatile ingredient for adding huge flavor to any dish. It works seamlessly with soups, chilis, sauces, or as a topping for potatoes, pasta dishes, and breakfast hashes.

For this recipe, I used Mexican chorizo since I will stuffing it into chicken.

I always like to marinade my chicken, especially if I’m using breast. I find chicken breast to not have much flavor on it’s own.

I usually make my own marinade but I had a bottle of Goya Mojo Chipotle Marinade in the frig and it’s pretty good so I figured let’s save some time!

The first step of this recipe is to dump your chicken breast into a ziplock bag and pour enough of the marinade in to cover the chicken.

If you have the time, marinate it over night, if not at least 1 hour.

Now it’s time to get to slicing and dicing! This is where my boyfriend, Brian comes in handy!

Before you start, make sure you have a trash bowl next to your cutting board. I learned this tip from one of my favorite chefs, Rachael Ray! I use my Meme’s old metal colander, it makes me feel like she’s in the kitchen with me!

Evenly, dice the onion, garlic and red bell peppers.

Here’s another tip! When you cut your red bell pepper or any pepper make sure to cut it skin down. This will make it so much easier for your knife and you!

While you are slicing and dicing, heat your skillet. Place the chorizo in a skillet over medium heat and break it up into tiny pieces with a wooden spoon while cooking. Transfer the chorizo to a large bowl lined with a paper towel and let the oils drain from the chorizo.

Next, using that same pan, wipe out most of the oil with a paper towel, but leave some of the chorizo oil, and sauté your onion. Sprinkling the Saxon Con Azafran (I use the Baida brand). Continue to sauté for about 4-5 minutes until tender, then add the red bell pepper and sauté until tender. I add the garlic last because garlic can burn if cooked too long and that is not good for any dish. Sauté all together, for 4-5 minutes until fragrant.

Transfer the veggies and chorizo to a large bowl and stir together. This is the filing a.k.a Chorizo stuffing for your chicken!

By now, the aroma from your kitchen should be calling to your family and neighbors to come over for dinner!

PreHeat your oven to 325F

Next up, prepare the yellow rice! I personally love VIGO yellow rice! It’s made right here in Tampa! If you have never visited the VIGO store in Tampa, you must! They also offer field trips for students!

First melt the butter and EVOO in a saucepan. Then add the rice. A great tip I learned from Gordan Ramsay is to first toast your rice!

The secret to a better pan of rice lies in seasoning and flavoring the grains before they even hit that pot of boiling water.

Once the grains are coated and start to toast (you should smell a deep nutty aroma), take it a step further by tossing in some aromatics — like chopped shallots, garlic, ginger, and/or spices — into the pan. For this recipe, toss in the garlic! Toast for just a few minutes, until the rice starts to look slightly brown on the tips and smells fragrant and nutty. Then add in the 2 cups of chicken broth. Stirring occasionally, bring the broth to a boil. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.

Now it’s time to take out all the stress from the day! Grab your mallet or rolling pin; chicken, and cutting board.

Place the chicken on the cutting board and cover it with wax paper or plastic wrap (keep it covered, you don’t want chicken juice on your rolling pin or mallet). After giving the chicken breast a good pounding on both sides, use your rolling pin to roll it out like pie dough to approcimately 1/4 thick (but keep it in the covered since you don’t want chicken juice on your rolling pin.)

Sprinkle Badia Sazon With Saffron over the chicken. Take a scoop of Chorizo stuffing about 1-2 tablespoons and place it at one end of the chicken breast. Do not let your scoop touch the chicken, you are going to want to save the leftover stuffing for future meals, I used mine in quesadillas the next day! It’s also good in a breakfast hash or even as a salsa!

Unravel the cheese… yup I said unravel! It’s like a ball of yarn but cheese! Super fun!

Cut 2-3 inch strips and place on top of the Chorizo stuffing.

Now roll the chicken, making sure to tuck in the cheese and stuffing. You’re basically rolling the chicken like you would a tortilla for a burrito.

You can use tooth picks or kitchen twine to tie the chicken, so it does not come undone. I used twine but tooth picks are much easier. 😉

Heat a cast iron skillet on medium heat and drizzle with EVOO. You don’t have to use cast iron – a large skillet will do but I much prefer cooking with cast iron!

Sear the stuffed chicken breasts for 4 minutes on each side until browned. (They will not be fully cooked. You will finish them off in the oven.)

Some of the cheese will ooze out, but don’t worry it will taste amazing like fried cheese!

Take the skillet off of the heat, and pour in 1/4 cup white wine or chicken broth. Place the skillet into the oven and bake for 15-20 minutes until the chicken has reached an internal temperature of 165F.

Now it’s time to plate the dish! I love creating the presentation of the meal!

Take a ladle and press the rice to form a dome, then place the chicken next to it with the cheese oozing onto the plate. YUM!

Get creative and post your plated presentation below in the comments, I’d love to see it!!!

Ingredients:

Goya Mojo Chipotle Marinade

4 Chicken Breasts

1 large Onion – diced

5 garlic cloves- minced or diced

2 red bell peppers – diced

1 pound Mexican Chorizo

1 ball of Oaxaca Cheese

2 teaspoons Badia Sazon With Saffron

Salt & Pepper to taste

1/4 cup white wine or chicken broth

Yellow Rice Ingredients:

10 oz. Vigo Yellow Rice packet

1 tbsp unsalted butter

Olive Oil – EVOO

1 clove garlic – minced or diced

2 cups Chicken Broth

Instructions:

1. Place the chicken in a large Ziploc bag and pour marinade over the chicken. Leave in refrigerator at least one hour or overnight.

2. Preheat oven to 325F.

3. In a large skillet, sauté Chorizo until cooked through. Place the chorizo in a large bowl lined with a paper towel.

4. In the same skillet, sauté the diced onion, sprinkle with Badia Sazon With Saffron seasoning. Add the diced red bell peppers, stirring occasionally until soft. Add the garlic and stir until fragrant.

5. Pour onion, red bell pepper & garlic mixture into a large bowl. Add the chorizo into the bowl and stir together.

6. Lay down 2 sheets of plastic wrap on a cutting board. Use the smooth side of a mallet or rolling pin, pound the chicken. Start in the center of your chicken and work your way out, until chicken is 1/4 inch to 1/2 inch thick.

7. Scoop the Chorizo stuffing onto one side of the flatten chicken breast.

8. Lay a 2-3 inch slice of cheese on top of the chorizo stuffing.

9. Roll up the chicken, tucking in the stuffing and cheese.

10. Stick a couple of toothpicks in near the opening to keep it all together.

11. Heat up a pan to medium-high heat (I used a cast iron skillet) and sear the meat on both sides about 4 minutes for each side.

12. Pour in 1/4 cup white wine or chicken broth.

13. Lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the skillet in the oven. Just make sure you cook it until the center reaches 165ºF on a thermometer

14. Serve immediately over yellow rice. Enjoy!

Yellow Rice Instructions

1. Melt butter and EVOO over medium heat in a sauce pan.

2. Pour packet of yellow rice into the saucepan. Toast the rice until the edges are slightly brown.

3. Add garlic and sauté until fragrant.

4. Pour 2 cups of chicken broth into the saucepan and bring to boil, stirring for about one minute.

5. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.

Cakes & Pies, Recipes

Blueberry & Lemon Mini Cakes

Loaded with blueberries and bright flavor, these blueberry lemon mini cakes make a delicious treat!

These mini cakes are moist with lots of bright flavor thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze.

I love fresh blueberries with this recipe but you can use frozen ones.  Just make sure to thaw them before using, then dry off and toss with the flour.

INGREDIENTS

For the cake:

  • 2 cups blueberries 
  • 2 and ¾ cups all-purpose flour, spooned & leveled plus 1 tablespoon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ⅓ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • ¼ cup canola or vegetable oil
  • 1 cup full fat sour cream, room temperature

For the lemon glaze:

  • 1 3/4 cups confectioners’ sugar
  •  1/4 cup lemon juice
  •  1 zest of one lemon
  •  1 teaspoon salted butter

INSTRUCTIONS

To make the cake:

Preheat the oven to 350°F. 

Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.

Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.

Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. 

Mix in each addition until just combined, making sure not to over mix the batter.Then add the blueberries and gently fold them into the batter until just combined.

Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan or cupcake pan and evenly spread it around.

Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. 

Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.

While the cake cools, make the glaze.

In a large microwavable measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.

Add in the butter then microwave on high for 45 seconds.

Take out the measuring cup and whisk until smooth, making sure there are no lumps.

Let it sit for a few minutes. 

Top with the lemon glaze. 

Recipes, Seasonal

Orange & Honey Baked Ham

Sticky, sweet, tangy, and full of flavor… this orange & honey glazed ham is one that you’ll be happy to have as the star of your holiday meal or Sunday dinner!

Ham is perfect to serve for family holiday gatherings. There is not a lot of prep, it feeds a big crowd and it can be served warm or at room temperature.

Making a glazed ham is really simple, as the ham is already fully cooked, you’re just heating it up and adding a great glaze.  So don’t be intimidated here, I highly encourage you to give this recipe I try! 

Trust me when I say that you’ll be wanting this ham for MORE than just holidays or just Sundays!

Ingredients

Glaze 

  • 1/2 cup (packed) light brown sugar
  • 1/4 cup fresh orange juice
  • 1/4 cup honey
  • 4 tablespoons brandy
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/8 tsp. pumpkin spice 
  • 1 tablespoon orange zest
  • 2 orange sliced, thin 

Ham 

  • 1 bone-in spiral ham (approximately 8lb.)
  • 10 whole cloves 
  • 1 orange, sliced 

Instructions 

Preheat the oven to 325°. 

In a saucepan, whisk all the ingredients for the glaze. Heat on low, stirring occasionally until it is well combined and smooth. Remove the pot from the stove.

Place one whole clove throughout the ham just push the clove into the ham.

Place the oranges slices in between slices of ham. 

Place the ham in a large roasting pan and cover top of the ham with foil. Bake for 1 hour and 15 minutes.

Every 20 minutes, remove the ham from the oven and brush all over with the glaze. 

After 1 hour and 15 minutes, remove foil from ham, brush with the glaze & cook for additional 25 minutes until an instant-read thermometer inserted into the thickest part of the ham registers 135°. 

Transfer the ham to a platter and tent with foil. 

Let rest for at least 15 minutes before slicing. 

Cakes & Pies, Recipes, sweet tooth

Caramel Banana Bread

Think of this as a breakfast bread version of bananas Foster.

With its super-moist texture, buttery banana and caramel flavors, and incredibly soft crumb, this is my favorite banana bread recipe. It’s not only drizzled with caramel—it’s stuffed with it too!

Check out my Nutella Swirled Banana bread recipe too.

INGREDIENTS

  • 1/2 cup butter, melted, plus more for pan
  • 1 cup all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 large egg plus 1 egg yolk
  • 4 super ripe bananas, mashed
  • 1 cup caramel, plus more for drizzling

Homemade Caramel Sauce

  • 1 1/2 cup granulated sugar 
  • 1/4 teaspoon kosher salt
  • 1/4 cup water
  • 1/3 cup heavy cream
  • 4 tablespoon butter, cubed

INSTRUCTIONS

Preheat the oven to 350° and butter and flour a 9″-x-5″ loaf pan. 

In a large bowl, whisk together flour, baking soda, and salt.

In another large bowl, mix sugar, butter, buttermilk, vanilla, egg and egg yolk until smooth. 

Pour wet ingredients over dry and stir until combined, then fold in mashed bananas and caramel.

Transfer batter to the prepared baking dish. 

Bake until deeply golden and a toothpick comes out clean, about 1 hour. 

Let cool for at least 10 minutes.

Drizzle with caramel.

Homemade Caramel Sauce Instructions

Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.

Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.

(At this point, do not stir again – simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)

Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.

Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)

Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.

Whisk in the vanilla and salt.

Set aside to cool in the pan for 10 minutes.

Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)

Recipes, Small Bites

Asian Ceviche

I love ceviche! This twist on the traditional Ceviche is loaded with seafood, red onions, peppers, cilantro and Thai chili peppers; all marinated in sake and fresh lemon juice. Yup, I said sake! I created this recipe to serve at my family’s Christmas eve dinner! 

It’s such a vibrant dish that’s perfect for weekends or parties. Truly a recipe seafood lovers will instantly fall in love with! 

INGREDIENTS 

  • 1 bag frozen seafood mix
  • 1 pound medium-sized shrimp, cleaned
  • ¼ cup parsley, chopped
  • ¼ cup cilantro , chopped
  • 1 medium size red onion, chopped small
  • 1 medium green pepper, chopped small
  • 1 red sweet pepper in vinegar, diced
  • 1 Thai chili pepper, diced 
  • 4 cloves garlic, chopped
  • ½ cup extra-virgin olive oil
  • 3 lemons, juiced
  • ½ tablespoon Sake
  • Salt and pepper, to taste
  • Toasted sesame seeds

INSTRUCTIONS 

Boil frozen seafood mix (15 minutes), shrimp (3 minutes). Strain and place into a bowl. Refrigerate until chilled.

Chop shrimp in small pieces. Mix the remaining ingredients together in a large bowl. 

Sprinkle toasted sesame seeds on top before serving. 

Serves 8–12

Recipes, Small Bites

Thai Coconut Mussels

I was so excited how delicious these mussels came out! This may just be  my new favorite mussel recipe. It has hints of spice, tang and sweet flavors.

It comes together very quickly- on the table in under 15 minutes. The broth is delicious, so make sure you have crusty bread available to soak it up. 

INGREDIENTS

  • 4 pounds fresh mussels, scrubbed and de-bearded
  • 1/4 cup of chicken stock
  • 1 can unsweetened coconut milk
  • 1 can diced tomatoes
  • 2 tbsp Red chili paste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fish sauce
  • 1 tsp white sugar
  • 1 Thai green chili, diced
  • 1 cup of whole basil
  • 1 cup of chopped fresh cilantro
  • 1 lime

INSTRUCTIONS

In a large saucepan, combine the chicken stock, coconut milk, red Thai curry paste, fish sauce, sugar and seasonings.

Summer on medium – high heat and bring to a light boil.

Add in the tomatoes, chopped Thai green chili, basil and chopped cilantro.

Simmer for 10 minutes.

Then add the juice from 1 lime and those delicious fresh mussels.

Cover and stir occasionally for 8 minutes.

Discard any mussels that have not opened.

Serve immediately!

Healthy, Recipes

Pan-fried Orange Glaze Grouper

For Christmas Eve this year my sister-n-law and I decided to do something a little different… 

In most Christmas comedy movies, the family ends up getting Chinese after the home cooked dinner goes wrong, so we decided let’s make our own Chinese dinner for Christmas Eve. 

This homemade Asian Orange sauce is so easy! Make a tasty, quick and healthy dinner ready in under an hour, that you can use over fish or chicken! 

This sauce has a delicious umami flavor and it’s full of ginger and garlic plus a little heat from the red chili paste. The best thing about making your own sauces and condiments is you can adjust the recipe to suit yourself. 

Serve this fish with my Garlicky Ginger Green beans and white rice. 

Ingredients

  • 6 -4 oz. portions Grouper or white filets
  • 6 Clove Garlic
  • 1 tablespoon Ginger
  • ½ teaspoon Red Chili Paste
  • ¼ cup Orange marmalade
  • 1 tablespoon Soy sauce, low sodium
  • 1 teaspoon pepper
  • 1 tablespoon Olive oil
  • 1 tablespoon Rice wine vinegar
  • 2 teaspoon Sesame oil
  • Zest of one orange, for garnish
  • Green onions, for garnish

Cilantro, for garnish

Instructions

Preheat oven to 400 degrees F

In a saucepan over medium high heat add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar and paste.  Stir until thoroughly combined and just beginning to boil. Set aside.

Add olive oil to an ovenproof frypan and turn to medium high heat.  As it warms, pepper both sides of the fish and add to the frypan.  Sauté fish 3-4 minutes until browned.  Flip filets over and spoon about a tablespoon of sauce over each filet. 

Place in the oven for 5-6 minutes until the fish flakes easily.

Spoon remaining sauce over baked portions.

Top with orange zest and cilantro.

Recipes, Small Bites

Buffalo Chicken Tater Tot Nachos

Crispy tater tots with layers of spicy buffalo chicken and melted cheese, topped with ranch dressing, crumbled blue cheese and green onion.  These tater tot nachos are fully loaded and perfect as a meal or as an appetizer for sharing.

INGREDIENTS

  • 1 bag (2 LBS) frozen tater tots
  • 2 boneless chicken breast, shredded
  • 1 cup bacon, crumbled 
  • 1 cup plus Frank’s Red Hot Wings sauce, 1 tablespoon  for garnish
  • ½ cup blue cheese crumbles, plus 2 tablespoons for garnish
  • ½ cup ranch dressing, plus 1 tablespoon for garnish 
  • 1 block cream cheese
  • 1 cup shredded cheese
  • ½ cup mozzarella cheese
  • 2 green onions, garnish

INSTRUCTIONS

Preheat the oven to 450 degrees. Line a sheet pan with foil.

Bake the bag of tater tots for 30 minutes, flipping them halfway through the cooking time.

In a large bowl, Stir together the shredded chicken, bacon crumbles, ranch dressing, wing sauce and blue cheese crumbles.

In a medium bowl, Mix together the two cheeses.

Place the cooked tater tots in a cast iron skillet. Spoon half the chicken mixture on top of the tots. Sprinkle half the cheese. Repeat the layers. Bake for 5-7 minutes or until the cheese is melted.

Garnish with the remaining dressing, wing sauce, green onions, and blue cheese. 

Serve immediately.

Healthy, Recipes

Alfredo Squash & Zucchini No Noodle Lasagna

This delicious twist to a classic lasagna recipe will have your family and friends asking for more! It’s made with white Alfredo sauce, chicken, bacon, squash and zucchini slices. Layer it all together and bake for a creamy, cheesy and delicious low carb dinner.

Lasagna is one of my favorite comfort foods. It’s ideal for an easy homemade dinner since it uses simple ingredients (including store-bought Alfredo sauce), makes a lot, and is great for leftovers. This recipe is sure to be a favorite.

INGREDIENTS

  • 1 1/2 pounds zucchini (about 3 large)
  • 1 1/2 pounds yellow summer squash (about 3 large)
  • 1 (15 ounce) container low-fat ricotta cheese
  • 1 jar Alfredo sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon truffle olive oil, optional
  • ½ cup bacon, crumbles
  • ¼ teaspoon salt
  • ¼ teaspoon pepper 
  • 1 cup shredded chicken

INSTRUCTIONS

Preheat the oven to 325 degrees F.

Grease a deep 9×13 inch baking pan.

In a large mixing bowl, mix together the ricotta cheese, ½ cup mozzarella, Italian seasoning, bacon crumbles, salt/pepper and truffle olive oil until well combined.

To assemble lasagna, spread 1/2 of the Alfredo  sauce into the bottom of the prepared pan.

Then layer 1/2 the squash &  zucchini slices, 1/2 the ricotta mixture, followed by 1/2 the mozzarella cheese and ¼ of the chicken. Repeat by layering the remaining Alfredo sauce, squash & zucchini slices, ricotta mixture, chicken and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.

Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F and bake for an additional 15 minutes. Let stand for 5 minutes before serving.

Recipes, Seasonal

Red Chili Roasted Turkey Thighs

These turkey thighs are garlicky, herby, spicy, and a little tangy, perfect for whether an ordinary weeknight meal or a special holiday feast, they will be a hit! You can honestly use any meat with this recipe, chicken, fish, pork or even steak- the seasoning is delicious!

Serve them with my Thai Roasted Brussel sprouts and butternut squash and of course crusty bread to soak up the mouthwatering drippings. 

INGREDIENTS

  • 1 lb Turkey thighs or choice of meat
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 1 large bunch fresh cilantro
  • 1 stick butter 
  • Olive oil
  • 2 tablespoons roasted red chili paste
  • 1 1/4 teaspoons kosher salt, divided
  • 2 tablespoon poultry seasoning 
  • 2 bone-in, skin-on turkey thighs (about 2 1/2 pounds)
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium limes, for garnish
  • Cranberry sauce, optional for garnish 

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Mince 4 garlic cloves. Mince 1 large shallot (about 1/3 cup). Coarsely chop the leaves and tender stems from 1 large bunch of fresh cilantro until you have 3/4 cup plus 2 tablespoons.

Place the garlic, shallots, 3/4 cup of the cilantro, stick of butter,  2 tablespoons roasted red chili paste, and 1 teaspoon kosher salt in a medium bowl. Whisk to combine.

Pat 2 turkey thighs dry with paper towels. 

Season with the poultry seasoning, coating each side. 

Heat olive oil in a large oven-safe skillet over medium heat, add turkey thighs skin-side down, then use tongs or a spatula to press down on the thighs to create good contact with the hot pan for even browning. Cook until the skin is golden-brown and fat has begun to render, 8 to 10 minutes. Remove the pan from the heat.

Flip the turkey and pour the red chili butter sauce over the turkey. Cover the pan with aluminum foil. Transfer to the oven.

Every ten minutes, remove from the oven, baste each piece of turkey with the melted butter and turkey juices in the pan.  Cover and return to the oven.  Repeat this every ten minutes until an instant-read thermometer inserted into the thickest part registers 165°F, about 40 minutes. 

When the turkey is ready, uncover and let rest for 10 minutes. Garnish with the remaining 2 tablespoons cilantro, cranberry sauce and serve with the lime wedges.

On the Side, Recipes

Thai Roasted Brussel Sprouts & Butternut Squash

Perfectly crispy Brussel sprouts & butternut squash tossed with delicious Thai inspired flavors!

Add a little Thai flavour to your holiday table with this delicious veggie side dish recipe! 

This is Brussel sprouts and Butternut squash like you’ve never had before. They are tossed with a spicy, garlicky, Thai dressing then roasted in the oven until perfectly al dente. Guaranteed to brighten up your holiday dinner table!

Serve along side my Roasted Red Chili Turkey thighs!

Ingredients 

  • 1 bushel of brussel sprouts
  • 4 cloves garlic, chopped
  • Butternut squash, cubed 
  • 1 teaspoon red pepper flakes
  • 1 tablespoon roasted red chili paste 
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar 
  • Salt & pepper 
  • Cilantro, for garnish 
  • Lime wedges for garnish 

Instructions 

Preheat the oven to 400 degrees. 

Line a baking sheet with foil. 

In a large bowl, toss all ingredients together except the cilantro and limes. 

Pour onto the lined baking sheet.

Bake for 30 minutes until the veggies are crispy.

Sprinkle with cilantro and limes wedges