Chocolate Toffee Crack
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Ground Turkey Fried Rice
Dear friends, how is the cooking situation at your home? I feel like I’ve been cooking non-stop for the last couple of weeks! It’s often hard to come up with new recipes that are quick and easy yet tasty and satisfying. I am sharing a recipe that I came up with for a take-out favorite: Fried rice. Instead of the usual chicken, I’ve substituted ground turkey for a change of pace. In the recipe, I’ve suggested using onions, carrots and peas, but feel free to use other vegetables that you may have laying around. In the pictures below, I’ve used frozen edamame instead of the peas. I’ve also added snow peas and chopped red peppers in the past. Instead of ground turkey, you can use ground or shredded chicken or tofu. The options are limitless! If you end up making this dish, please let me know how it turns out!
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Trix Krispie Treats
Dear friends, I hope that you are all hanging in there at this challenging and sometimes scary time. I know it is particularly confusing for our little ones to witness these sweeping changes in their lives and routines. At times like this I find that I seek solace in a little bit of cooking as it helps take my mind off other concerns. So, I thought that I’d share a recipe that your kids might enjoy; Trix marshmallow treats. I know that my teenage boys love it. It’s a very easy recipe with only three ingredients. Perhaps you and your kids can make some today! Hope that you’re all staying safe. Take care.
Please scroll down to the end of this post for the printable recipe.
Carrot Ginger Soup
Dear friends, I got this delicious, satisfying and healthy recipe for “Carrot Ginger Soup” from the mom of one of my son’s friends. She is an excellent cook in her own right and I knew that if she was recommending a recipe to me, it would be good! She ripped it out of a cooking magazine a few years ago, so I’m afraid that I can’t give credit to the original cook who came up with this recipe. I have served this clementine-hued soup several times over the past few months and it is loved by young and old alike. It goes well with petite baked mushroom sandwiches, crab cakes (recipes to come in the future) and a fresh kale salad. The recipe calls for chicken broth, but it can be made vegetarian by substituting vegetable broth in its place. Please note that cooking the onions does take a while, but I promise you that the depth of flavor that it provides is well worth the investment of time. I hope that you enjoy it as much as my family does!
Please scroll down to the end of this post to get the printable recipe
Instant Pot Risotto (Mushroom and Pea)
During these cold winter months, isn’t it pleasant to sit down with a nice warm, hearty bowl of risotto? The only problem is that it usually takes hours of backbreaking work to prepare the dish. You have to stand over the pot stirring away and you’re often too exhausted to eat your lovingly prepared dish by the time you’re done! Well, I have the answer to your prayers: a quick and easy risotto that tastes just as creamy and rich as its time-consuming counterpart! The trick is to cook it in the ubiquitous “Instant Pot” electric pressure cooker. No one will know that you weren’t slaving away all day preparing it. I adapted this recipe from one that a friend told me about from the blog by Chungah called “Damn Delicious.” You can click the link here to see her original recipe. I’ve adapted it slightly because I’m not too fond of spinach in risotto. But, please feel free to add it if you wish; there’s a note at the end of the recipe that tells you how. I also doubled the recipe (and increased the Instant Pot cooking time slightly) because, you know, more is more! Hope you enjoy it (and all the extra time that it affords you)!!
Please scroll down to the end of this post for the printable recipe.
Cranberry Bliss Bars (Starbucks’ Copycat Recipe)
Dear friends, I am a huge fan of the “Starbucks'” Cranberry Bliss Bars. However, they are pricey! So, after testing out several copycat recipes for these delicious treats, I’ve come up with my own budget conscious version. I’ve added chopped crystalized ginger (which is not found in the Starbucks’ bars) which adds depth of flavor and a satisfying chewy bite. They would be the perfect addition at a ladies’ brunch or at your next holiday dessert party. Enjoy!
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Pumpkin Gingerbread Trifle
There’s nothing quite like the rich smell of warm gingerbread wafting out of the oven on a fall day! With Thanksgiving approaching next week, my thoughts are turning to my favorite dessert for the holiday: pumpkin gingerbread trifle. This recipe was originally written by Paula Deen.
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Keto Cauliflower Sandwich Thins
Dear friends, I’ve been an (on and off) follower of the Ketogenic diet (high fat, low carbohydrate and moderate protein) for about a decade. I try to substitute as many higher carb items in my diet with keto-friendly, low carb options whenever possible. Bread is something that is very difficult to emulate in low carb form, but I do think that these cauliflower sandwich thins are a decent stand-in for bread slices. They have about 65 calories each, with 2 net carbs.
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Turkey Chili
There’s nothing like a steaming bowl of hearty chili to warm the cockles of your heart on a cold, blustery fall day! This iteration of an autumn staple is made with turkey and a host of healthy vegetables and pulses (yellow and red peppers, succulent corn and kidney beans). It is a quick and easy recipe that you can rustle up on a busy school night or for the big game on Saturday. You can make it a couple of days ahead. It reheats very well. It also freezes nicely.
