Broccoli and Bacon Pizza Bread

Broccoli is a veggie that I have grown to love. It was not always a loving relationship between me and the leafy tree-like vegetable. Like most kids, I would have my stare-down show-down at the dinner table whenever it was served as a side. But luckily my parents never forced it on me. They always nudged me to try new things, but it was never a huge issue if I didn't choose to partake.

Believe it or not, I was a SUPER picky eater when I was little. In fact for the longest time [just ask mi madre] all I ate was peanut butter crackers, butter noodles, olives, and pickles. Not all together [I hope]. But nonetheless, that's all I ate. I was a total salt feen...well was is an incorrect statement. Still have a ginormous salt-tooth, but I have certainly expanded my horizons when it comes to my daily diet.

Now as an adult and the "cook" for our family, I try to sneak in veggies whenever possible. Eating healthier doesn't mean you have to choke down yucky veggies that you dread -- with the right seasoning and marriage of flavors, any veggie can be quite deelightful.

Broccoli and Bacon Pizza Bread
serves 4
adapted from Rachael Ray Magazine 

• 2 ciabatta loaves [6-8 inches], sliced in half lengthwise [making 4 open pizzas]
• 2 cups skim-ricotta cheese
• 2 tbsp pesto
• 2 cups cooked broccoli florets, roughly chopped
• 3 slices bacon, cooked & chopped
• 1 tbsp chili garlic sauce  
• 1 cup shredded cheese [I used Monetray Jack}
• 1/2 cup parmesan cheese
• 4-5 tbsp of EVOO
• salt + pepper to taste

begin by combining ricotta, parmesan cheese, and pesto in a small bowl. season with salt + pepper.

1. pre-heat oven to 375 degrees. lay out bread halves on a foil lined baking sheet. spread each half with 1-2 tbsps of pizza sauce. set aside.  
2. meanwhile, in a large saute pan heat EVOO over med-high heat and add chili garlic sauce. swirl until ingredients are combined. add broccoli and saute until broccoli is tender, crispy, and a little golden brown. remove from heat.
3. evenly distribute broccoli and bacon over pizza sauce on bread. top with shredded cheese. bake in the oven until cheese is melted and bread is crispy-crunchy, about 8-10 minutes.

This pizza is crispy, crunchy and so full of flavor.

Plus it was ready in about 20 minutes.  

Perfect for a yummy weeknight meal.

---

Hope you and yours enjoy it as much as we did!  

Meat Lovers Pasta Bake

Vegetarians and Vegans beware. This post is not for you. I'm sorry, but I'm not. 

I'm a lady who proudly enjoys bacon with everything. And this dish is one of them! 

Bacon, ground pork, and pepperoni. Yep, that just happened. It's like a meat-lovers pizza all wrapped up in a creamy pasta sauce. Best part is, this meal is quick-easy-and downright yummy. 

Perfect for a weeknight dinner!  

Meat Lovers Pasta Bake

serves 4-6 

• 1 lb whole wheat spaghetti, cooked al dente 
• 1 cup fat-free cream cheese
• 1 lb ground pork
• 4 slices of bacon, chopped
• 1 cup of pre-sliced pepperoni 
• 1 medium onion, chopped
• 1 yellow bell pepper, chopped
• 2 tbsp Italian Seasoning
• 2 tbsp garlic powder
• 1 tbsp red pepper flakes [or more if you like an extra kick]
• 1 cup shredded colby-jack cheese
• 3 cups jarred marinara 

1. begin by preheating oven to 350 degrees and cooking bacon in a large pan. cook until browned. then remove from pan and let drain on a paper towel. reserve bacon grease in pan. 
2. add ground pork to pan. brown and season with garlic powder, Italian Seasoning, and red pepper flakes. add yellow pepper, onion and pepperoni slices. stir well. 
3. melt cream cheese into meat mixture and add marinara sauce. stir until well blended. 
4. remove from heat + slowly add spaghetti to sauce pan a little at a time. use tongs to combine sauce and pasta well. pour into greased casserole dish. 
5. top with browned bacon, colby-jack cheese and a sprinkle or two of Italian Seasoning. bake for 10-12 minutes, or until cheese is melted. 

check out that cheesy-meaty goodness. 

it's a beautiful thing. 

BLT + a [Skinny] Chocolate Shake

A good BLT and a chocolate shake. Could be the best lunch combo ever. Well, maybe not ever, but definitely ranking in the top 5 for me. This combination holds a lot of nostalgia for me. A BLT + and a chocolate shake was the treat my mom would make us on days off from school. The crunchy, saltiness of the BLT combined with the sweet, smoothness of the shake...perfect! Being a lactose-intolerant person [wahh] I haven't had a milkshake for probably 10+ years! They always sounded so appealing but I never dared. Until I recently found out that Breyers makes a lactose-free vanilla ice-cream. Eureka! So for lunch the other day [since we're home on spring break--yaay!] I took a little trip down memory lane and whipped up one of my faves. 

the "skinny" chocolate shake

2 scoops [lactose-free] ice-cream. 2 tbsp chocolate sauce. 1 cup almond milk. a couple of ice cubes.

mix well in a blender and ta-da! you have a frothy, low-cal, delicious sweet-treat!

[I call it skinny because using almond milk saves you about 30-50 calories (depending on what milk you'd be using) and 2 scoops of the ice-cream is only about 130 calories. so all together your milkshake is about 190 calories. not too shabby!] 

b-l-t + spicy mayo on a sandwich thin. fabulous! 

yum-yum! 

Panko-Crusted Salmon with Baked Risotto

This past weekend my big brother was in town [yay!]. And family in town means time for a seriously family dinner. Feeling seasonal and springy I thought a fabulous salmon dish would do the trick. Something light and fresh, while still being simple and easy to whip up with family members swirling about the kitchen. I got some inspiration from the always-elegant Barefoot Contessa and adapted my own baked risotto recipe to complete the meal. We started with a fabulous cheese plate I put together, complete with little label-flags [going for the wow factor]. From there the wine flowed, we reminisced and giggled over infamous family stories and lovely-yummy night was had by all. 

add a little wow-factor to your next cheese plate! 

craft-store "flag" stickers + toothpicks make perfect little cheese labels.

this rhubarb preserve is outrageously good. [thanks Monika!]

this comes from the adorable [chain] bakery le pain quotidien.

it served as a wonderful sweet treat to top our different cheeses with. 

perfectly cooked, flaky, crunchy salmon. 

the makings of a delicious risotto. 

Panko-Crusted Salmon with Baked Risotto 

serves 4-6 

• Risotto
• 6 slices of bacon, chopped
• 1/2 medium onion, chopped finely
• 2 cups roasted asparagus, chopped [click for the best-easiest way to roast asparagus]
• 4 cups chicken broth
• 2/3 cup dry white wine
• 1 1/2 cups Arborio rice

1. preheat oven to 400 degrees. using an oven safe, straight-sided saucepan or Dutch oven with lid, cook bacon over med-high heat. 
2. when bacon is cooked through-remove bacon and let drain on a plated paper towel. reserve fat in pan, and add onion. cook until soft and see-through--about 3 minutes. 
3. add rice and stir to coat well. stir in the wine and cook until it evaporates. [about 1 minute]
4. add spices + salt and pepper to taste. stir in chicken broth and bring to a boil. 
5. cover + bake for 20-25 minutes. check the risotto-- most of the liquid should be absorbed. 
6. remove from oven, add chopped bacon and asparagus and stir until combined well. 

• Salmon [adapted from the Barefoot Contessa]
• 1 cup panko [japanese] bread crumbs
• 2 tbsp EVOO
• 1-2 tsp fresh grated lemon zest
• 2 tbsp parsley, finely chopped 
• salt and pepper to taste
• 2-3 tbsp of Dijon mustard 
• 4-6 [6-8oz] salmon filets, skinned 
• 1-2 tsp of fresh lemon juice

1. heat oven to 375 degrees. grease an oven-safe casserole dish with olive oil cooking spray. place salmon filets in casserole dish, close together.
2. meanwhile, in a small bowl combine the first 5 ingredients until the crumbs are evenly coated. set aside. 
3. next, brush mustard evenly on each filet. top salmon with bread brumbs, making sure they're spread evenly across all of the filets. [the mustard sort of acts like the glue that holds the yummy crumbs atop the fish]
4. place in oven for 10-12 minutes, or until sides of salmon begin to get white. 
5. for the last 2-3 minutes, switch your oven to the broiler on low to get your bread crumbs perfectly golden. [be careful not to burn- broilers are fast + parsley likes to flame up!]
6. remove salmon from oven, drizzle a couple of drops of lemon juice over top + serve it up! [remember to squeeze your lemon cut side up so you don't have to go fishing for lost seeds later]

This way of cooking salmon really was a hit! I've always grilled salmon, but this way is so easy, quick, and delivers the most tender salmon I've ever cooked. And the risotto. Oh the risotto. Talk about a crowd pleaser! And guess what? You don't have to break your arm or a sweat to make it! This risotto is simply springy comfort food. Smooth and creamy heaven with all the lovely flavors of bacon and lemony roasted asparagus. 

Hope your family enjoys this meal as much as mine did! 

Cheesy Quinoa + Broccoli Bake

A new twist on a classic. That's what I love to do! Take something traditional like mac + cheese for instance, and make it something totally new--but based on the same principle. In this case I swapped the elbow macaroni for tri-colored quinoa [yum!], added bacon + broccoli, and made my own spicy cheese sauce from scratch. No easy-mac, mystery powdered cheese here. Nope, no-siree! Don't get me wrong, back in the day ['which was a Wednesday'-DC] I ate my fair share of easy-mac. Usually in college, after coming home from the bars easy-mac was just that...easy! A little water, a little powder [hmmm] and ding- it's ready! It did its job...now easy-mac has gone and grow'd up! It's time for a healthier, fresher take on a yummy classic. Let's go!


Cheesy Quinoa + Broccoli Bake 

• Cheese Sauce
• 1 tbsp flour 
• 1 1/2 tbsp butter 
• 2/3 cup milk [Almond Milk works great!]
• 2 tbsp plain cream cheese
• 1 tbsp chili garlic sauce
• 1 tsp nutmeg
• 1 cup shredded mozzarella [skim] cheese 
• 2 cups quinoa, cooked
• 2 cups broccoli florets, cooked + chopped
• 3-4 strips of bacon, cooked + chopped 
• 3/4 cup shredded mozzarella

1. start by rinsing  your quinoa [2-3 times] and cooking it by following the directions on the box. 
2. meanwhile pre-heat the oven to 375 degrees. start making your cheese sauce by starting with the classic "roux" [butter, flour, milk].
3. begin in a small sauce pan by melting the butter over med-high heat. once butter is melted, slowly start whisking in flour. once flour and butter have created a thick paste, slowly whisk in milk. bring to a low-boil and continue whisking occasionally. once mixture has thickened, start adding mozzarella cheese. continue stirring and add nutmeg, chili garlic sauce, and cream cheese. continue stirring until blended well, smooth + dreamy! [it's slightly pink...I know!]
4. in a large bowl combine, broccoli, bacon, quinoa, and cheese sauce. add salt + pepper to taste. 
5. spoon quinoa mixture into a large casserole dish that has been greased with olive oil spray. sprinkle remaining mozzarella cheese on top. bake for 15-20 minutes, or until cheese is melty and quinoa is bubbling. 

roux [rue] is that you?

oh hey dreamy cheese sauce. 

vegetarian? peskatarian? skip the bacon. more for me!

cheesy, melty, healthy[er] twist on a classic. 

be easy. 

[Easy] Curry Risotto

Risotto is one of my most favorite comfort foods. However, I hardly ever make it because it is time-consuming, back-breaking work! All that stirring and pouring, and stirring and pouring-- yeah, not into it. I finally found a fool proof -EASY- way to make one of my favorite dishes + I'm thrilled about it! 


My girlfriends and I usually get together once a week [when we can] and do dinner, drinks and a lot of giggling. We all have different tastes [vegetarians and peskatarians alike], so when I host these gatherings I try to have a dish that everyone can alternate and customize, like this pizza party I had a couple of weeks ago. This risotto definitely did the trick thanks to all of the yummy toppings! 

it's easy because it's baked! cheyeah. 

[p.s. this is probably the fanciest piece of cookware I own. 

Thank you, Nana for the suh-weet heirloom]

[Easy] Curry Risotto 

adapted from O [Oprah] Magazine 

serves 4-6

• 6 strips of bacon, chopped
• 1 onion, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups water
• 1 tbsp cumin
• 1 tbsp cinnamon
• 1 tbsp chili powder
• 3 tbsp curry powder

1. preheat oven to 400 degrees. using an oven safe, straight-sided saucepan or Dutch oven with lid, cook bacon over med-high heat. 
2. when bacon is cooked through-remove bacon and let drain on a plated paper towel. reserve fat in pan, and add onion. cook until soft and see-through--about 3 minutes. 
3. add rice and stir to coat well. stir in the wine and cook until it evaporates. [about 1 minute]
4. add spices + salt and pepper to taste. stir in water and bring to a boil. 
5. cover + bake for 20-25 minutes. check the risotto-- most of the liquid should be absorbed. 

serve immediately. choose your toppings [like all of them] and enjoy!

toppings! fresh basil-mango chutney-bacon-grilled chicken-craisins + candy walnuts 

I girl scout promise, to never-ever break my arm trying to make risotto again.

on my honor.  

Bacon Cheeseburger Bites

bacon makes everything better! seriously. pretty sure I could eat bacon [in someway] for breakfast, lunch, aaannd dinner. yep bacon-egg-and-cheese sammy for breakfast, BLTA [avocado] for lunch, and for dinner roasted pork belly or bacon + ______ pizza or bacon risotto...yeahh I could keep going. [drooling??]

I had some leftover won-ton wrappers after making my Nutella Wontons [so good!!] and I wanted to use them up. I searched my fridge + freezer and came up with these little cheeseburger bites. these would be perfect for a quick appetizer for a party or potluck dinner. give'em a try! just looking at these pictures again makes me want 2 more!!

precious little things, aren't they?

Bacon Cheeseburger Bites with Spicy Ranch
makes 12 bites

• 1 lb [lean] ground turkey
• 1/2 medium onion, chopped
• 1 tbsp Italian Seasoning
• 1 tbsp garlic, minced
• 1/4 cup [light] Ranch dressing
• 1 tbsp chili garlic sauce
• 6 slices of bacon, cooked + chopped
• 1/2 cup cheddar cheese [or other fav cheese choice]
• 12 won-ton wrappers

1. brown ground turkey in a large pan.
2. add onions, garlic, s+p, and Italian Seasoning. combine all ingredients + let simmer until onions are cooked through.  
3. meanwhile, pre-heat oven to 375 degrees.
4. grease a cupcake pan with non-stick spray.
5. remove ground turkey mixture from heat
6. place won-ton wrappers in a cupcake pan and press down firmly. [see beow]
7. spoon about 2 tbsp of ground turkey mixture into each won-ton.
8. top with bacon + cheese.
9. place in oven for 5-8 minutes, or until cheese is melted and won-ton edges are brown + crispy!
10. while those are cooking, combine Ranch + chili garlic sauce in a small bowl.
11. I wanted to "zig-zag" this sauce over my bites so I dumped the sauce into a ziploc baggie + cut off one of the corners. [had I been able to find my fabulous squeeze bottle, I would have used that!]

these were super tasty! we had them for din-din with sweet potato ff + a pickle! hope you enjoy them as much as we did :)

xoxo



salmon polenta packets with garlic-mushrooms-bacon-onions

the pretty little view from my class I was in from 4:30-7:45 
[[after a full day of teaching...what the fluff?!]]
tonight my dinner consisted of 2 strawberries, a turkey sandwich I made at 7am, 10 peanut butter pretzels, and some vending-machine lovin'
in the form of cool ranch doritos. awe-some. 

~~~ 

[however] last night's dinner was goood.  

Salmon Polenta Packets

sauteed bacon, onions, and mushrooms over roasted salmon 

and sliced polenta...in 30 mins or less. [[seriously]]

this deliciousness was inspired by this Eating Well recipe. 

1 lb fresh salmon, skin removed

4 pieces center cut bacon, chopped

1 medium onion, halved and sliced

2 cups mushrooms, roughly chopped

1/4 cup dry white wine

1 tbsp minced garlic

1 tbsp EVOO

1 14- to 18-ounce tube prepared polenta, sliced into 8 rounds

pre-heat oven to 450 degrees.

saute bacon [until brown] in large sauce pan over medium-high heat.

add onions and garlic and stir until onions are translucent and soft.

add mushrooms to the mixture, saute until golden brown.

reduce heat, add wine and scrape brown bits.

remove from heat.

place foil "packets" folded like an closed book-

opening towards you on a baking sheet

form salmon packet in foil by layering:

2-3 slices of uncooked polenta

1 piece of [5 oz] salmon [salt and pepper]

spoon mushroom mixture over top

[repeat for each packet]

place in the oven and bake for 12-15 minutes.

take caution when removing [drooling may occur] steam is a powerful thing!

enjoy solo or paired with some yummy roasted asparagus!

praying [and dancing] for a little snow tomorrow :) 

fingers crossed and pjs on backwards!

xoxo