Three Ingredient Nutella Brownies

These are awesome tasting muffins. Just 3 ingredients. I baked mine at 350F for 15 minutes.

Ingredients:
1 cup (280g) Nutella
2 eggs
10 tbsp (62g) flour

Directions:
Put it in a bowl. Mash it up.  Pour into a pan or muffin tin.  Top with hazelnuts if you're feeling extra fancy.  Bake at 350F (180C) for around 30 minutes (less time for cupcake form, more time if the centers aren't baked through).

http://www.instructables.com/id/Nutella-Brownies-Three-Ingredients/

Colcannon - Kale Mashed Potatoes

The best thing they did to mashed potatoes. I can't go back to plain old mashed potatoes.

Ingredients
1 pound cabbage( I used 1 bunch of Kale and it was enough)
1 pound potatoes( I used 3 russet potatoes)
2 leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace(nutmeg)
1/2 cup butter

Directions
+ In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
+ Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
+ Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

http://allrecipes.com/recipe/colcannon/detail.aspx

Nana's Blueberry Muffins(Paula Deen)

I made the mistake of putting in less batter in the muffin cups and these did not puff out as much. I think when they say 12, they really mean it makes 12 hehehe =) Very good muffins though. I used 2 4 ounce plastic containers of fresh blueberries for this recipe, the regular stuff you get from the supermarket.

Ingredients
1/2 cup butter, room temperature
1 1/4 cups sugar, plus 2 teaspoons, divided
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 1/2 cups fresh blueberries

Directions

+ Preheat oven to 350°.

+ Line a 12 cup muffin tin with paper liners and set aside.

+ In a large mixing bowl, beat butter and 1 1/4 cups sugar until fluffy and pale in color.

+ Add in eggs one at a time, beating well after each addition.

+ In a separate mixing bowl, sift together flour, baking powder and salt.

+ Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix.

+ Gently fold in the fresh blueberries.

+ Scoop batter into the paper lined muffin tin and sprinkle the tops with the remaining 2 teaspoons sugar.

+ Bake for 25-30 minutes or until puffy and golden brown.

http://www.pauladeen.com/nanas-blueberry-muffins

Coffee Shop Banana Streusel Muffins

I made these for work with 2 other muffins and these turned out very well, I had enough to give my husbands co-workers too and one of them said he liked that it wasn't dry.

Ingredients

Muffins:
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cups brown sugar
2 eggs, beaten
4 ripe bananas

Streusel:
5 tablespoons butter, melted
2/3 cup flour
2/3 cup powdered sugar
1/4 teaspoon cinnamon
pinch of salt (optional)

Directions
Muffins:
+ Preheat oven to 350⁰ F and lightly grease your muffin tin/baking cups with cooking spray.Muffins:
+ Whip up bananas using the paddle attachment on your mixer for 3 – 5 minutes or until light and fluffy. It should end up being about 2 1/2 cups of banana fluff. Transfer to another bowl and set aside.
+ Cream together the butter and brown sugar in the bowl of the mixer (there is no need to wash off the paddle or bowl from the bananas). Add eggs one at a time and then incorporate the whipped bananas until well blended. In a separate bowl combine flour, baking soda, and salt. Gradually add the dry ingredientsto the wet. Spoon batter into prepared cups.

Streusel:
+ Melt butter in the bottom of a medium microwave-safe bowl. Add the dry ingredients on top. IMPORTANT: Incorporate the dry ingredients with your FINGERS until the mixture is moist and crumbly. If you try to use a spoon it will congeal into one huge ball of goo.
+ Drop the crumb topping onto the muffins and bake.

6 jumbo muffins: 20 – 25 minutes
12 standard muffins: 15 – 18 minutes

http://www.inkatrinaskitchen.com/2011/02/coffee-shop-banana-streusel-muffins.html

One Pot: Zucchini Mushroom Pasta

One of my favorite one pot pasta recipes. Very creamy and easy to make.

Ingredients

1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream
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Directions

+ In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.

+ Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.

+ Serve immediately.

Ramen Salad

Tried this recipe but tweaked it a bit: cut the main ingredients in half(we're trying to eat less at night) and I used 1/4 cup olive oil instead of the 3/4 cup canola oil, otherwise followed the same measurements for the other dressing ingredients - Dressing was very good and not too tart =) - Love it!

Ingredients

chopped green onions, for garnish
1/4 cup sunflower seeds
1/4 cup slivered almonds
3/4 cup butter
2 (12 oz) bags ramen noodle soup in Oriental, (other flavors will work, too)
2 (12 oz) bags broccoli cole slaw mix
3/4 cup canola oil
1/4 cup brown sugar, or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Directions


Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat) until golden brown. Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

http://www.pauladeen.com/broccoli-cole-slaw

Skinny Shepherd's Pie

Ingredients
2 large uncooked potato(es), peeled and cut into 2-inch pieces  
1/4 cup(s) fat free sour cream  
1 Tbsp reduced-calorie margarine  
1/8 tsp table salt, or to taste  
2 tsp olive oil  
1 cup(s) uncooked onion(s), chopped  
2 medium uncooked carrot(s), diced  
2 rib(s) (medium) uncooked celery, diced  
1 pound(s) uncooked ground turkey breast  
3 Tbsp all-purpose flour  
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)  
1 tsp dried thyme  
1/2 tsp table salt  
1/4 tsp black pepper  
2 cup(s) canned chicken broth, or beef broth  

Directions
+ Preheat oven to 400ºF.

+ Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.

+ Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.

+ Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=87591

One Pot: Creamy Garlic Pasta

I love how this just uses one pot and viola! Garlic Pasta!

Ingredients

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

Directions:
+ In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

+ Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

http://thecheesepusher.tumblr.com/post/2719857351/creamy-garlic-pasta

Lemon Chicken Orzo Soup

While I was sick friends told me that salt is the main cause for water retention and I should limit my intake of salt to help the swelling go down. Not being able to put salt on most of my food made it hard for me to choose what to eat most days, restaurant food is always usually salty so this made me miserable because I didn't want to be that person that had too many conditions when they ordered food. I started putting lemon on everything I ate just to add flavor and this soup saved me from adding salt or just throwing in the towel.

A very refreshing soup. I like that it used the orzo pasta.

Ingredients

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves

Directions

+ Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

+ Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

+ Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

http://damndelicious.net/2014/04/25/lemon-chicken-orzo-soup/

Creamy Chicken and Wild Rice Soup

This soup was the first soup I tried to make while I was sick and I liked that it was very easy to make. This soup is very creamy and full of flavor with all the spices added. I love that the rice is just part of the soup and did not absorb all the liquid.

I could easily eat the whole pot but of course I stopped myself and froze the leftovers.

I've never cooked wild rice before so while cooking the rice I had to watch that it didn't burn and dry out and had to add more water as it cooked.

Ingredients

3/4 cup uncooked wild rice blend*
1 cup chopped yellow onion (from about 1 small onion)
1 cup diced carrots (from 2 medium)
1 cup diced celery (from 2 - 3 stalks)
7 Tbsp butter, diced, divided
1 clove garlic, minced
4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
1/4 tsp of each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb boneless skinless chicken breasts halves
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

Directions

+ Prepare rice according to directions listed on package.

+ Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat.
+ Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
+ Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste.
+ Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
+ Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.

+ In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat.
+ Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens.
+ Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth).
+ Stir in heavy cream and lemon zest and serve warm.
*I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.

http://www.cookingclassy.com/2014/02/creamy-chicken-wild-rice-soup/

One Pot Wonder: Chicken Tortilla Soup

Having been sick since August I haven't been able to cook a lot lately so I have resorted to cooking soup which is not only easy to make but I can chop the vegetables or anything it needs while sitting down and then I can put everything in one pot and forget about it for the next 15-20 minutes or however long it takes to cook it. I love this soup because it does not have beans in them.

Serves: 4                    

Ingredients
olive oil
1-2 lbs. boneless skinless chicken breasts (left whole if lazy; chopped if want to speed up cooking time)
1 large yellow onion
1 bell pepper – green, orange, or yellow variety
garlic salt, paprika, cumin, and cayenne powder
5 garlic cloves, minced
3 tomatillos, pureed (these are optional but provide a nice fresh, bright, flavor)
16 oz. can of salsa
juice of one lemon or lime
chicken broth (amount depends on how you prefer the proportions of liquid to solid in your soup)
to serve: sliced avocado, shredded colby cheese, tortilla chips, sour cream, cilantro

Directions
+ Heat about 1 tablespoon olive oil in a large soup pot over medium high.  Add chicken breasts and sprinkle lightly with cumin, paprika, and garlic salt.  Cover and turn occasionally until cooked through, about 15 minutes (less time if you have cut the chicken breasts prior to cooking).

+ While the chicken is cooking, chop the onion and bell pepper.  Puree the tomatillos and prepare any other ingredients. (Do not mince the garlic yet; garlic should be cut only 30-60 seconds prior to use, otherwise it will oxidize and the flavor is not as good.  Onions oxidize and change flavor after 10-15 minutes.)

+ Once the chicken is cooked through (no pink remains inside), remove the chicken to a dish and let “rest” uncovered.

+ Add the chopped bell pepper, onion, and garlic to the pan and cook in the juices remaining in the pan; add extra olive oil as needed to prevent sticking.  Cook the vegetables until softened and the onion is translucent, about 5-10 minutes.  While the vegetables are cooking, shred the chicken with two forks or cut into bite-sized pieces on a cutting board.

+ Once the vegetables are cooked, add 1/4 heaping teaspoon of cumin, 1/4 teaspoon garlic salt, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne powder. Mix thoroughly.

+ Add the remaining ingredients: salsa, pureed tomatillos, juice of a lime or lemon, shredded chicken, and chicken broth.

+ Reduce to medium-low and let simmer for 20-30 minutes uncovered.

+ Serve with sliced avocado, sour cream, cilantro, shredded cheese, and tortilla chips.

http://inspiredhealthyorganized.com/2013/03/26/chicken-tortilla-soup/

Mushroom and Mascarpone Ravioli

This is my go to recipe for Ravioli, The wonton wrappers will work for people who are in a hurry but if I have time I make my own wrappers. Below this recipe is the recipe I use for basic pasta.

Ingredients:
Servings: 4
1 tablespoon olive oil
 2 large shallots, minced
 8 ounces fresh mushrooms, chopped
 1 tablespoon chopped fresh thyme
 2 tablespoons minced garlic
 1 tablespoon chopped fresh chives
 1 (8 ounce) container mascarpone cheese
 salt and pepper to taste
 32 (3.5 inch square) wonton wrappers
 1 egg, beaten
 2 tablespoons milk

Directions
+ Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
+ In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
+ Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
+ Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.

http://allrecipes.com/recipe/mushroom-and-mascarpone-ravioli/

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BASIC PASTA RECIPE
Ingredients
1 egg, beaten
 1/2 teaspoon salt
 1 cup all-purpose flour
 2 tablespoons water

Directions
+ In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
+ On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

Olive Garden Copycat Zuppa Toscana

My friend Alicia kept gushing about the Zuppa Toscana at the Olive Garden, she said she had 3 servings of this particular soup from the Endless soup or salad deal, I had never had their Zuppa Toscana so I'm not sure if this recipe is even close enough to the real deal but I loved how it was spicy, creamy and healthy at the same time



Ingredients:
Servings: 4-6
Units: US | Metric
1 lb Italian sausage (I used mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped(I used kale)
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions:

+ Chop or slice uncooked sausage into small pieces.
+ Brown sausage in your soup pot.
+ Add chicken broth and water to pot and stir.
+ Place onions, potatoes, and garlic in the pot.
+ Cook on medium heat until potatoes are done.
+ Add bacon.
+ Salt and pepper to taste.
+ Simmer for another 10 minutes.
+ Turn to low heat.
+ Add kale and cream.
+ Heat through and serve.

http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298