I’ve been searching for quick and easy recipes all semester and I’m pretty sure this recipe trumps all. It consists of 5 ingredients and maybe 5 steps? It’s awesome! Also, most of these ingredients are probably conveniently laying around your kitchen which makes your shopping adventure much less exciting, but your bank account will be pleased. I will hands down be making this again in the future! It’s great how something so simple could turn out so delicious.
30-Minute Lemon Butter Salmon: Serves 2
- 2, 4-6 oz salmon fillets
- 1-2 tbsp butter
- 1 lemon, sliced into 1/4 inch rounds
- Salt and Pepper to taste
- Preheat oven to 350
- Place lemon slices on top of salmon fillets and top with small slice of butter
- Sprinkle with sea salt and freshly ground pepper
- Fold your foil packet
- Bake at 350 for 20-25 minutes
And THAT is ALL she WROTE. I don’t know what happens to those happy little salmon filets wrapped up in their little foil blankets in that thirty minutes, but it is magic! Be careful when opening up your foil packets – I was hungry and over-zealous and almost burnt myself on the pan… #amateurstatus. Anyways, hope this easy little meal makes it onto your menu this week, happy eating everyone!
PS: I won’t be posting for about two weeks because I am finally headed to Prague to go visit my boyfriend for Spring Break!!! I told him as a foodie I expect him to take me to all the best places. His response? “I’ve been to McDonalds like 7 times since I’ve gotten here” …… typical. Regardless, I’ll talk to y’all again soon!
I know the title is a mouthful, but I promise it’s worth it. I also recognize that two days ago I posted a healthy recipe and now I’m tempting you with one of the best cookie recipes I’ve ever tried…. #sorrynotsorry.
I think I’m just gonna let these cookies speak for themselves. Not only are they completely delicious, but they were so fun to make! After all, who doesn’t want a little nutella in their life?
Nutella-Stuffed Brown Butter and Sea Salt Chocolate Chip Cookies
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
- Whisk together the flour, baking soda, and salt in a bowl and set aside.
- Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
- Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
- Preheat the oven to 350 degrees F.
- Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
- Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
I gave these cookies to friends and classmates because God knows I couldn’t have them sitting in my kitchen for a week otherwise I would have eaten the whole batch by myself.. That being said, if you end up doing that I wouldn’t judge you in the slightest because these are to die for. Helpful hint, if you’re not eating these fresh out of the oven, maybe stick them in the microwave for 30 seconds… you won’t regret it. Happy eating everyone!
I would like to preface this post with the following: No, NutriBullet isn’t paying me to endorse their product, but YES they SHOULD because I LOVE it and can no longer live without it.
My schedule has been so crazy lately! If this is what the real world looks like, I may just have to go get that PhD after all… (just kidding Mom and Dad, I know I’m getting kicked off the payroll the minute I cross the stage and get my masters in 2014!) Anyways, this whole “lack of free time” thing is proving to be quite the inconvenience, especially when it comes to eating (aka my top priority in life). I never was a breakfast person simply because I didn’t have time for it. As a result, I’d snack all day or eat big meals for lunch and dinner – a dieting no-no.
So when my friend Rachel introduced me to her smoothie-making-miracle-machine, The NutriBullet, my life changed for the better. Now, I recognize it looks like one of those gimmicky infomercials, but I swear this is the best piece of machinery in my kitchen! Every morning I toss some ingredients into the cup, twist on the blade, and 30 seconds later – Look, breakfast! Add a straw, because I’m a child and straws are fun, and I’m right out the door.
It’s healthy. It’s good for you. It fills you up. But the best part: IT ACTUALLY TASTES REALLY REALLY GOOD. Go figure.
Go Green Breakfast Smoothie: Makes 1 amaz-za-zing smoothie
- 1 cup of spinach
- 5 strawberries
- 1 handful of blueberries
- 1 large banana
- 1 scoop protein powder of choice (Note: I use vanilla protein powder which adds a nice flavor to it. If you don’t want to use protein powder, vanilla almond milk is a great way to get that same flavor!)
- 1 tablespoon of black chia seeds
- 1 tablespoon ground flax seed
- 1 cup of almond milk
- Wash spinach, strawberries, and blueberries.
- Cut off stems from strawberries.
- Add spinach, strawberries, blueberries, banana, protein powder, chia
- seeds, flax seeds, and almond milk to blender.
- Blend away!
- If your smoothie is too thick, simply add more almond milk.
- Pour into a glass and enjoy!
You obviously don’t need a NutriBullet to make this breakfast smoothie, so you have no excuse – go give it a try!! I highly highly highly recommend giving this a try if you’re constantly on the go! Happy eating, everyone! PS: The next recipe I’m going to post is a sinfully delicious cookie recipe, so brace yourself by eating healthy for a few days… It’s all about balance, right?
This whole blogging thing has been just the bundle of warm fuzzies I had hoped for! Jhuls, the mastermind behind the “Not So Creative Cook” blog, was kind enough to nominate me for the Sunshine Award! The Sunshine Award is passed on from bloggers to bloggers who “positively and creatively inspire others in the blogosphere” – How sweet is that? I know I say this a lot, but it really is cool to know that people are reading and enjoying the little posts I make each week. I started the blog for me — but it’s fun keeping it alive for someone else!
Rules of the Sunshine Award:
- Include the Sunshine Award icon in your post and/or on your blog
- Link to the blogger who nominated you (thanks again, Jhuls!)
- Answer 10 questions about yourself
- Nominate 10 other bloggers to receive the award
- Link to your nominees and let them know you nominated them
- Create 10 questions for your nominees to answer
Here are the 10 questions Jhuls gave me to answer:
- Why did you start blogging? I started cooking over the summer and wanted a fun, new hobby. I wrote a blog when I was at the Cannes Film Festival in 2011 and thought it’d be fun to start up another one!
- Sweet or Savory? I would imagine this question is as serious, if not more serious, than choosing your favorite child and I’m sorry but I just can’t do that to them. I love them both equally.
- If you were to go on any reality TV programme, what would it be and why? I’d say “Chopped” because I’ve watched, oh I don’t know, every episode ever, but I know I’d get my butt kicked!
- What was the last thing you Googled? Ironically enough, the last thing I googled was “recipes to make with olive oil” for the blog since I just won a contest with Boticelli and am receiving a free bottle of olive oil!
- Night In or Night Out? More often than not, I’d choose night in simply because I’m pretty laid back. However, since my social life has been nonexistent lately, I can’t wait for my two jobs + grad school crazy life to calm down so I can go out guilt free!
- What has been your favourite blog post to write? I mean, it’s a food blog… Haha in all seriousness, I like writing the “Date Night” posts the most. Probably because I can embarrass my boyfriend in some way, shape, or form because I don’t think he reads my blog religiously so I can get away with it!
- What’s the one thing you never leave home without? My iPhone.
- Where would you most like to travel to? Hmmm. I definitely wouldn’t object to eating my way through Italy… Or Japan. Both are home to my favorite types of food!
- If you could have any super power, what would it be? Reading people’s minds.
- What can we expect to find from your blog in the future? Noms on noms on noms, duh. As long as y’all keep eating, I’ll keep posting recipes!
Here are the 10 bloggers I’m nominating for the Sunshine Award – Y’all should definitely check them out!
- Move Eat Create
- Farm to Table Life
- Mama’s Gotta Bake
- The Vegetarian Ginger
- Bunny Kitchen
- Jovina Cooks Italian
- Cause Baking Makes Me Happy
- The Food I Eat
- Love, Laugh, Be Light
- Kouzouna’s Kitchen
And, as promised, here are your 10 questions!
- Why did you start blogging?
- You’re stuck on a deserted island – What food can you not live without?
- What’s your favorite childhood toy?
- What’s your favorite quote?
- What’s your favorite movie?
- If you were an animal, what kind would you be?
- Smooth or crunch peanut butter? Shout-out to my cousin for always using this as a good icebreaker question during sorority recruitment!
- One place you’d love to live for a year.
- What was your favorite class in school?
- What is one goal for your 2014 year?
I want to thank Jhuls of the “Not So Creative Cook” blog for nominating me for the Sunshine Award! Little things like this make blogging so much more fun. I’ll be sure to share a new recipe with y’all soon – fear not! Happy eating everyone, and happy Thursday!!
Y’all know I’m the first person to sign up for a huge plate of steak and mashed potatoes, so the fact that I stumbled upon a vegan dish this good is a surprise to me too! I didn’t even realize it was a vegan recipe until I looked back at the website. I made this dish for some of my friends and it was a huge success (read: Rachel my fitness guru friend and I went back for seconds, and I brought the leftovers to work for a few days). I sent my mom the recipe also, and she loved it! Looks like we’ve found another healthy keeper, guys.
Vegan Quinoa and Sweet Potato Chili: Serves 6 (and at 324 calories a serving – #winning)
- One 29 oz can black beans, rinsed and drained
- One 6 oz can tomato paste
- 32 oz vegetable stock
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 tablespoon olive oil
- 1 sweet potato, peeled and cut into bite sized chunks
- 1 cup dry quinoa
- Salt and pepper to taste
- Avocado for garnish (technically optional, but I never pass up an avocado!)
- Heat the oil in a large heavy soup pot over medium low heat.
- Add onions, and cook until soft and they start to turn brown (about 10 minutes).
- Add the garlic, and cook for about 2 minutes.
- Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
- Add the beans, stock, and potatoes, and season with salt and pepper .
- Cook for about 5 minutes, then add the quinoa.
- Continue cooking for about 15-30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. **Note: I definitely cooked mine for at least 30… I don’t know what super stove top this cook used, but my quinoa was crunch still at 15 minutes, so just keep an eye on it!
- Add a bit of water if the chili becomes too thick for your liking.
- Top with avocado.
As I mentioned, this recipe was perfect for the work week!! I made it on Sunday night and it lasted through about Wednesday. Easy to throw into a tupperware container and head out the door! I’ve been on the lookout for easy, healthy, make-ahead meals for work since my schedule has been so insane lately, and this one definitely does the trick! If you know of any good ones – please send them to me at email@example.com. I’ll love you forever… even though we all know I already do. Happy eating everyone!
I have such a sweet tooth, so Valentine’s Day is a particularly dangerous time of year for me! So even though I already posted my go-to Valentine’s day recipe, naturally when I came across this recipe I couldn’t resist giving it a try.
WARNING: I botched the filling something fierce. It tasted delicious, but for the life of me I couldn’t thicken up the filling from the gooey mess I created. No amount of powdered sugar could save it… sigh. That being said, if y’all give this a try and it works – please let me know! I’m quite pleased with these tasty treats, but I’m pretty sure I missed a step along the way… Cooking is about trying new things, right?
Anyways! Blah blah blah boyfriend currently studying abroad in Europe blah blah blah eating my feelings like a champ tomorrow etc etc. You guys get the idea. With an apartment smelling deliciously of chocolate, and filled with fluffy cookies… I think I’ll survive just fine!
Chocolate Fudge Cookie Sandwiches with Strawberry Filling: Makes 18 Sandwiches
Ingredients for Cookies:
- 1 pkg. chocolate fudge cake mix (or any chocolate cake mix)
- 3/4 c. shortening
- 2 eggs
Ingredients for Strawberry Frosting
- 1 stick (8 Tbl.) unsalted butter, room temp.
- 4 oz. cream cheese, room temp.
- pinch of salt
- 2 1/2 c. powdered sugar
- 1/4 c. frozen strawberries thawed and pureed
- 1 tsp. strawberry extract (if you can’t find this — don’t worry! I couldn’t either so I just added a few more strawberries)
- Preheat oven to 350
- For the Cookies: Combine cake mix, shortening and eggs and mix until combined. Dough will be stiff. Roll into 1” – 1 1/2” balls and place on a greased cookie sheet. Bake for 9-10 minutes. Cool completely. Spread filling over half of the cookies and top each with another cookie to make sandwiches. Makes about 36 cookies (18 sandwiches).
- For the Strawberry Filling: Cream together butter, cream cheese and salt. Add one cup of powdered sugar and mix until combined. Add the pureed strawberries and strawberry extract. Gradually mix in the remaining powdered sugar. If frosting is too thick, add a little more strawberry puree.
I brought the leftover, unstuffed chocolate fudge cookies to class the next day and they were immediately devoured! So even if the frosting doesn’t turn out for you too, fear not! The cookies are to die for, I promise. I hope everyone has a happy Valentine’s day filled with love! …and of course, really good food. Happy eating!
After an overwhelmingly stressful couple of weeks, I decided to get out of Dallas for the weekend to go back to home sweet home, Chicago. A weekend of Giordano’s pizza, my mom’s spaghetti, cuddling with my corgi, and watching West Wing with my parents sounded just like what the doctor ordered! While I was home, my mom and I tried this delicious Honey Chipotle Chicken Bowl. I stumbled across it on Pinterest and knew it would be something both of us would enjoy – and I was right!
This dish requires a little bit more preparation than most in that you want to marinade the chicken for as long as you can (we let it sit in the fridge for about 24 hours). Also — this makes about 4 servings but it doesn’t keep in the fridge too well. We don’t know if it was the avocados or the dressing or what… but this is definitely a “make it, serve it, eat it” type dish!
Honey Chipotle Chicken Bowls: Makes 4 Servings
- Honey Chipotle Chicken
- 1 pound boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 3 tablespoons adobo sauce, from a can of chipotles in adobo
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 tablespoon honey mustard
- 2 tablespoons chopped fresh cilantro
- 4 garlic cloves, minced
- 6 cups spring greens
- 1/2 pint cherry tomatoes, halved
- 1/4 cup torn fresh cilantro
- 4 green onions, sliced
- 1 avocado, sliced
- 1 lime, juiced
- 1 tablespoon olive oil
- 1/2 tablespoon honey
- Lime Quinoa
- 1/2 cup uncooked quinoa, rinsed
- 1 cup low-sodium chicken or vegetable stock, or even water
- 1 tablespoon coconut oil
- 1 lime, juiced and zest freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight (I recommend overnight)
- Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
- Once the quinoa is cooking, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side (in theory your chicken and quinoa should be done at about the same time!)
- To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the sliced chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!
Seriously sooooooooo good. It has all my favorite ingredients, so I didn’t expect it to be bad, but I was definitely impressed! Then again, it could have been the company too Words can’t express how nice it was to escape and go home for a weekend! Sigh, back to the real world for now… Happy eating, everyone!