Garlic Feta Dip

WARNING: this dip is dangerous.  Not only does it take minutes to make, but it is super addictive.

It makes your breath stinky too.

Bring it on!

Garlic Feta Dip
slightly adapted from food. com

4 ounces crumbled feta cheese
4 ounces cream cheese, slightly softened
1/3 cup mayonnaise
2 garlic cloves, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried dill
1/8 teaspoon dried thyme

Combine all ingredients and mix.  Cover and chill until ready to serve.

Makes about 1 1/2 cups.

Walnut Roca Bars (Secret Recipe Club)

SRC is back!  We took the month of December off because of all the holiday craziness (and we certainly had enough of it!)...so here we are, the first club post of the year.  And let me tell you - this is a really good one!

My assignment this month was Lisa's blog, Cook Lisa Cook.  Lisa had some great recipes to choose from (many of which were made with help from her adorable daughter!) and it was hard narrowing it down.  I'm glad I picked these bars.  They were a huge hit with the family.

In reality, they weren't actually bars (or squares, as Lisa called them)...at least not for me.  When they first cooled, I couldn't get them off the foil.  They kept breaking into pieces.  Fortunately, 5 days later, that wasn't the case.  I guess they needed some time in the fridge before they would part from it.  So, it ended up looking like pieces you'd get when you make bark.  Totally fine by me - they still tasted delicious!

Thanks for a wonderful recipe, Lisa!


Walnut Roca Bars
from Cook Lisa Cook

1 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup finely chopped walnuts

Preheat oven to 325 degrees.  Line a 9x13 baking pan with foil.

Cream butter and sugars together in a large bowl.  Add egg and beat until smooth, then add flour and salt.  Beat for about a minute.  Spread mixture into pan.  Bake for 20-25 minutes, or until golden brown.

Remove from oven and sprinkle chips on top.  Return pan to oven and leave in for about 2-3 minutes.  Take pan out and gently spread chocolate with an offset spatula.  Sprinkle walnuts on top.

***Let cool completely and remove from pan by lifting foil.  Peel off foil and place on cutting board to cut into bars.

***see above for how I needed to remove them

Linked to: Sweets for a Saturday

Peppermint Hot Cocoa

It's been anything but a relaxing holiday week around here...lots of festivities and other big events (I'm an aunt again!), along with some illness.  'Tis the season, right?  No matter how crazy things are, a nice warm cup of hot cocoa always seems to calm things down.

As part of the DailyBuzz Food Tastemaker Program, I was sent some Sweet'N Low samples so I could create a winter beverage that's low in sugar but still great in taste.  I immediately gravitated toward hot cocoa with a bit of a festive twist - peppermint.

Yes, I know there's sugar in the candy cane, but using the Sweet'N Low still cut back on the overall amount and made it just as delicious.  I only needed a single serving so I made this in the microwave - so easy!  This really hits the spot on a cold winter evening.


Peppermint Hot Cocoa
slightly adapted from Hershey's Kitchens

1 heaping teaspoon cocoa
1 packet Sweet'N Low sweetener
pinch of salt
milk (enough to fill your mug)
candy cane
mini marshmallows

Combine cocoa, Sweet'N Low and salt in a mug and.  Add 2 teaspoons milk and stir until smooth.  Add milk until mug is almost full.  Microwave on high for about 60-90 seconds, or until hot.  Stir.  Add marshmallows and candy cane and serve.

Linked to:  Sweets for a Saturday

Eggnog Cookies

I'm starting to get excited for Christmas.

Oh, who am I kidding.  I'm excited for the COOKIES!  I mean, really, how could you NOT be excited about these?

Exactly.

Trust me when I say - you need to make these!  You can whip up a batch in no time.  Do it today...and TRY to save them until Christmas.  I dare you.


Eggnog Cookies
from Allrecipes

1 1/4 cups sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon pure vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups AP flour
1 teaspoon baking powder
1/2 teaspoon cinnamon

Preheat oven to 300 degrees.

Combine flour, baking powder and nutmeg.  Set aside.  Cream sugar and butter until light.  Add eggnog, vanilla and yolks and beat at medium speed until smooth.  Add flour mixture and beat on low until just combined - do not overmix.

Drop by teaspoonfuls onto ungreased baking sheets about an inch apart.  Sprinkle lightly with nutmeg.  Bake 20-22 minutes or until bottoms turn light brown.

Makes about 6 dozen cookies.

Candied Kielbasa

December is already flying by!  Even though I got my shopping done early, there's still so much to tackle.  We've got a few personal things going on as well that are making this month extra crazy.  Just a reminder that you can never have too many quick and easy recipes to default to.

This is also great to make as an appetizer!  I normally use turkey kielbasa, but you can use regular as well.  Mini hot dogs (or larger ones, cut up) would work, too.  And of course, big bonus that it's made in the crockpot!  It really doesn't get easier than this.

So bad, yet so good ;)


Candied Kielbasa
from Food. com

1 cup packed brown sugar
1/2 cup ketchup
1/4 cup prepared horseradish
2 pounds kielbasa, sliced

Combine sugar, ketchup and horseradish in crockpot.  Add kielbasa and stir.  Cook on high until sauce begins to boil.  Reduce to low and cook until sauce thickens, around 45-60 minutes.

Serves 4-8, depending on if served as a main dish or appetizer.

Ranch Pork Chops

Wow, this swap reveal day almost got away from me!  Things have been crazy lately, but in a way, that proves exactly why this meal is great.  It takes practically no time to make, only uses 3 ingredients, and can easily be reheated.  (I made it a few hours in advance and did just that)  And it was dee-licious.

My assignment this time around was Dawn's blog, Simple Gourmet Cooking, and there was some great stuff to choose from!  I'm definitely going to try the homemade caramel coffee creamer soon...it looks so good.  And dangerous :)

Keep this dish in mind when you're too busy to think straight - which I'm guessing will be the case for many of you this month with the holiday madness.  It's a no-brainer!



Ranch Pork Chops
from Simple Gourmet Cooking

boneless pork chops
ranch dressing
Italian bread crumbs

Preheat oven to 450 degrees.  Line a baking sheet with foil and spray with cooking spray.

Trim pork chops, if necessary.  Place dressing in one bowl and bread crumbs in another.  Coat pork with dressing, followed by bread crumbs, and place on baking sheet.

Bake until cooked through, about 20 minutes (depending on thickness of meat).

Brandied Candied Sweet Potatoes

Soooo, are you all set for the big day?  Got your menu planned?  Food shopping done?  Dishes dusted off and ready to go?

Or...none of the above???

Since I know there are at least a FEW slackers out there (haha) I figured I'd post a super easy side dish that can be prepared in no time.  You've probably got all the ingredients on hand already, and would just need to make a quick trip to the store for the potatoes.

It's a nice switch from the run-of-the-mill sweet potato dish topped with marshmallows that you'll find on most Thanksgiving tables.  And best of all, it's delicious!


Brandied Candied Sweet Potatoes
from Allrecipes

2 pounds sweet potatoes, peeled and cut into large chunks
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt

Add potatoes to boiling water and cook until fork tender.  In a large skillet, melt butter.  Stir in sugar, brandy and salt until smooth.

Drain potatoes and add to skillet.  Cook over low heat, stirring gently, until potatoes are coated with glaze and heated through.

Serves 12.

Healthy Bacon & Pumpkin Pasta

Another week in the fall, another can of pumpkin to use.  I remember the great canned pumpkin shortage from 2 years ago - for some reason the stuff went like hotcakes - so Frank returned home from the grocery store one day last year with about a dozen cans.  Needless to say, I haven't had to shop for it this year...

Now, combine it with bacon and you may be in trouble...as in, you'll love it so much, you'll have to keep going out for more.  This combination is deliciously addicting!  

Plus, it's not nearly as bad for you as many other mac n cheese varieties.  Oh and it takes about 20 minutes to make.  LOVE!

Healthy Bacon & Pumpkin Pasta

from Pinch of Yum

2 cups uncooked pasta

1/2 cup pumpkin puree

1 ounce light cream cheese

1/4 cup fat free evaporated milk

1 teaspoon minced garlic

salt and pepper

1/3 cup cooked, crumbled bacon

1/4 cup chopped scallions

Cook pasta according to package instructions.  Drain and return to pot.  Turn heat on low.

Add pumpkin, cream cheese, milk, garlic, salt and pepper.  Mix until cheese is melted and ingredients are warmed through.  

Divide between 2 bowls.  Top with bacon and scallions.

White Chocolate Pumpkin Spice Cookies

Um, Happy Halloween?  We wouldn't know anyone about it in these parts - all festivities, trick-or-treating, etc. has been postponed due to the dangerous conditions left as a result of Hurricane Sandy.  Power outages and floods are the norm, wires and trees are down everywhere, and the worst part - many people have lost their homes and other prized possessions - some, even their lives :(

I baked a batch of these delicious things in anticipation of the hurricane.  Needless to say, they've made things a bit brighter around here.

Continued thoughts and prayers to everyone dealing with the awful after-effects of this storm.

White Chocolate Pumpkin Spice Cookies
from Bake Your Day

2 1/4 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 egg
1 teaspoon pure vanilla extract
2 cups white chocolate chips

Preheat oven to 350 degrees.  Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a bowl.

In bowl of a stand mixer (fitted with paddle attachment), cream butter and sugars.  Add pumpkin, egg and vanilla.  Mix thoroughly.  Slowly add dry ingredients.  Fold in chips.

Drop with teaspoon onto parchment lined cookie sheets.  Bake for 10-12 minutes.  Let cool for 5 minutes on sheet before removing.

Makes about 3 dozen cookies.

Linked to:  Sweets for a Saturday

Dijon Pork Tenderloin with Roasted Vegetables

Well, you all know how much we love pork tenderloin in this house...this is yet another delicious way to prepare it.  I added fennel to the butternut squash for a little kick, and just like that - a wonderful fall meal.  

Soooo easy!!  Soooo good.

Dijon Pork Tenderloin with Roasted Vegetables

adapted from Tastebook

1 pork tenderloin

2 tablespoons Dijon mustard

2 tablespoons cracked black pepper

1 large butternut squash, peeled and cubed

1 fennel bulb, trimmed and cut into chunks (fronds and stems removed)

1 large onion, cut into chunks

2 tablespoons extra virgin olive oil

salt and pepper

Preheat oven to 375 degrees.  Rub mustard all over pork, then cover in pepper.  Place pork in center of roasting pan or baking sheet.

Put squash, fennel and onion in a bowl.  Add oil, salt and pepper and toss to mix evenly.  Spread vegetables all around pork.  Cook for about 40 minutes.  Let pork rest for 5 minutes before cutting.

Meatless Mexican Stuffed Peppers

Happy Monday!  What was the highlight of your weekend?

Since I know some of you like to "go meatless" on Mondays, I figured I'd post this today.

I recently made these to drop off to good friends for a ready-to-go meal during a time of need (hence the aluminum tin...sorry!).  They were so delicious that I had to keep one for myself :)  Feel free to add meat if you like...but you definitely don't miss it with this great combo of beans and veggies.

These can be made ahead and transported easily, too.  A great weeknight meal...especially on Meatless Monday!


Meatless Mexican Stuffed Peppers
3 bell peppers, cut lengthwise and seeded
2 1/2 cups cooked brown rice
1 tablespoon canola oil
1 onion, chopped
2 cloves garlic, chopped
1 can corn, drained
1 can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried cilantro (I didn't have fresh on hand but it would be great, too!)
salt and pepper
1 1/2 cups shredded cheddar cheese


Preheat oven to 375 degrees.  Heat oil in a skillet, then add onion and garlic.  Saute for a few minutes, then add rice, corn and beans.  Add all spices and mix.  Cook until heated through, about 5 minutes.

Place peppers in a baking pan and fill each half with rice mixture.  Bake for 15 minutes.  Remove from oven and add cheese on top.  Return to oven and cook another 5 minutes, or until cheese is melted.  Serve.

No Shell Taco Salad

It's recipe swap time again!  This time, for Blogger's Choice, I was assigned Tina's blog, Tasty Treats by Tina.  I had a few things bookmarked, but ultimately I chose a dish that I threw together with some leftovers that made a great lunch!

Normally I wouldn't think of putting cucumbers in a taco salad, but like I said, I was basically cleaning out the fridge with this one :)  So, anything goes...feel free to toss in whatever you have on hand.  I would have loved some jalapenos in here...and olives...what can I say, I was overdue to go shopping!

Obviously, a shell would be fantastic for this (or even chips underneath) - but if you're keeping it low carb, this is the way to go!  You don't even miss the carbs with this one.  Thanks for a great salad, Tina!


No Shell Taco Salad
adapted from Tasty Treats by Tina

1 pound ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper
1/4 chopped onion
1/2 green pepper, chopped
1 avocado, cut into chunks
1/2 cucumber, sliced
cherry tomatoes
romaine lettuce
shredded cheddar cheese
salsa
sour cream

Place meat to a large skillet and cook over medium high heat.  Add cumin, chili powder, garlic powder, salt and pepper, and stir to combine while cooking.  Once fully cooked, remove from pan and drain fat.

Combine all veggies in a bowl.  Add meat and cheese.  Mix salsa and sour cream in a small bowl, and use as dressing for salad.

Easy Apple Pie

What's better than an easy dish - especially when you have a newborn at home?

That's exactly why I chose to use this recipe for my guest post at The Keenan Cookbook!  Click here to  read more, and be sure to give the Keenans a big congrats on their new addition!

Linked to:  Sweets for a Saturday

Quick Pumpkin Soup

I love soup.  Especially when I'm under the weather.  And for the past few years (coincidentally, since Bella started school) my first cold of the season has been right around this time.  It's a great reason to try out new soup recipes...and this one is a keeper!

I skipped the "extras" since I wasn't really up for cooking, but would definitely add them next time.  It was really good without them, though.

Fall in a bowl...love it :)


Quick Pumpkin Soup
slightly adapted from The Humble Gourmet

2 tablespoons extra virgin olive oil
4 garlic cloves, smashed
4 cups chicken stock/broth
2 cups pumpkin puree
1 1/2 teaspoons ancho chile powder
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup creme fraiche
1 cup pancetta, fried until crunchy (I omitted, but will definitely add next time!)
Basil Oil (recipe follows, and I omitted this too)

Heat oil over medium high heat in a large saucepan, then add garlic and brown.  Add stock and bring to boil.  Add pumpkin and mix well.  Add chile powder, paprika and salt.  Mix well.

Bring to a boil then reduce to simmer, and cook, covered, for 10-15 minutes.  Remove from heat and add creme fraiche.  Using an immersion blender or stand blender, puree soup until smooth.  Serve immediately with pancetta and oil on top.

Baked Salmon with Basil Mayonnaise & Tomatoes

It must be October!  I have my first cold of the season.  It's actually more than just a cold...it feels like someone twisted my neck and upper back and then threw something at my head before sticking it down my throat.

How's that for a description?  Hope it's a good enough explanation for not writing a new blog post these past few days.  I'm hoping to get some rest today, aside from my plan to make the soup that cures everything.  And I'll continue to drink gallons of hot tea.  Flush it out, I say ;)

But enough about me.  Let's move on to the delicious stuff.  I made this dish back in August, when tomatoes were still in their heyday...but since they're baked, you could make this anytime and still yield a good result.  We really loved this and plan on making it again soon.


Baked Salmon with Basil Mayonnaise & Tomatoes
from Life's Ambrosia

2 salmon filets
salt and pepper
2 cloves garlic, minced
tomato slices
2 teaspoons extra virgin olive oil
1/2 cup mayonnaise
10 basil leaves, chopped
1 teaspoon freshly squeezed lemon juice

Preheat oven to 450 degrees.  Line a baking sheet with foil and spray with nonstick spray.  Place salmon on sheet and sprinkle with salt, pepper and garlic.  Place tomatoes on top of salmon and drizzle with oil.  Bake for about 10 minutes.

Combine mayonnaise, basil, lemon juice and a pinch of salt in a small bowl.  Mix well and refrigerate until ready to use.

Remove salmon from oven.  Tent foil on top of fish and leave covered for 10 minutes.  Remove fish carefully from pan and plate.  Dollop mayonnaise on top of tomatoes and serve.

Breakfast Grilled Cheese

Our latest recipe swap theme was breakfast.  And I never would have thought a simple sandwich would make me so happy!  I haven't been eating much for breakfast lately, so this was a nice break from my rut.

Jenna from Jenna's Cooking Journey submitted this recipe.  For some, it might seem like an odd combination, but I promise you that it's far from that.  Even if you aren't a fan of goat cheese, this is worth trying...it may convert you to the other side.

Breakfast Grilled Cheese
from Jenna's Cooking Journey

1 egg
salt and pepper
2 slices of bread (I used whole wheat)
1/3 cup crumbled goat cheese (or a few tablespoons of smooth)
1 tablespoon pesto (homemade or store bought)
2 pats butter

Scramble egg, seasoning with salt and pepper while cooking.  Add goat cheese to one side of bread, and pesto to the other.  Place egg on either piece, then close sandwich.

Add butter to each side of bread and place in preheated panini press.  Cook until desired toasted level is reached.

A Tribute to Daniel Saraga

As I've mentioned before, the food blogging community is a pretty tight knit one.  Although many of us have never met in person, we still have a special bond based on common interests and passions that revolve around cooking, baking, writing, sharing recipes...all of the things that we food bloggers do.  Because of this, we feel the need to join together when tragedy strikes among us.  This is the reason for my post (as well as the posts of many others) today.

Daniel Saraga, author of The Haggis and the Herring, passed away suddenly a few weeks ago at the age of 37.  His wife gave a touching eulogy at his funeral that she published on their blog for all to read.  Daniel was in the same group as me in the Secret Recipe Club, which is how I became more familiar with his blog, his writing, and his personality.  He always struck me as a man who loved his family and food and joined them together quite frequently, just like I do.

When deciding which of Daniel's recipes to choose for his tribute, I felt myself being drawn to one that is his mother's.  Daniel shared it on her birthday.  It seems like a fitting time to honor her as well - the woman who gave him life, and who undoubtedly is suffering an awful loss right now.




I hope Daniel's family and friends can find peace during this tragic time, and know that the food blogging community has you all in our thoughts and prayers.  This tribute is our way of paying our respects.  RIP Daniel.


Mom's Creamy Greek Salad Dressing
from The Haggis and the Herring

1/4 cup vinegar (I used champagne vinegar)
3/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon onion powder (I used garlic powder)
5 garlic cloves

Place all ingredients in a blender or food processor and mix.  Enjoy :)

Blackened Tilapia Sandwiches with Avocado Spread

What new shows have you watched this season so far?  Anything you really love?  Hate?

I have a bunch that I'm looking forward to...but, I can't even begin to contain my excitement about the Dancing With The Stars All-Stars season that started this week.  I LOVE the show and having all the great ones from seasons past on at the same time makes me giddy.  Well, actually, Joey Fatone is the one who makes me giddy...

(did I say that out loud?)

So, now my nights are filled with TV watching, once again...good thing I can multitask and write my blog posts at the same time :)  And this sandwich is perfect for when life gets busy, thanks to back-to-school and the new primetime season.


Blackened Tilapia Sandwiches with Avocado Spread
slightly adapted from Cake, Batter and Bowl

for the avocado spread:
1 avocado, mashed
1 tablespoon lime juice
1 tablespoon chopped cilantro
1/2 teaspoon salt

for the tilapia:
1 1/2 teaspoons thyme
3/4 teaspoon cayenne pepper
3/4 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 tilapia filets
1 tablespoon canola oil

4 buns
sliced tomato
sliced onion

To make the avocado spread, mix avocado, lime juice, cilantro and salt together in a small bowl.  Refrigerate.

Mix all spices together in a small bowl.  Massage spice mixture evenly on both sides of each fish filet.  Heat oil over medium heat in a large skillet and cook filets on each side, about 3-4 minutes.

Spread avocado spread on one side of bun.  Add fish, tomato and onion.  Cover with other half of bun and serve.

Makes 4 sandwiches.

Stuffed Long Peppers

Several months ago, I asked my Aunt Joan for some of her recipes since I knew she had a lot of them written down.  She handed over a recipe box that was amazing, with papers that were turning yellow and tearing at the edges.  I had so much fun going through it, picking and choosing which ones I wanted to scan and keep.

Frank doesn't eat peppers so I waited until I was feeding a crowd to serve these up...one of many dishes that takes me back to me childhood.  The smell while they're cooking is enough to jog my memory.

I made these the day before I needed them and warmed them in the oven right before serving.  Now that I've done that, I know that next time I need more crushed tomatoes/sauce since it seemed to have absorbed into the peppers after reheating.  They were still delicious, but a little more sauce would have been nice.


Stuffed Long Peppers
from Aunt Joan

10 long frying peppers
3 cups Italian bread crumbs
3 tablespoons capers
chopped anchovies (I omitted)
4 cloves garlic, chopped
1 egg
extra virgin olive oil
1 (28 ounce) can crushed tomatoes (or 3 cups marinara)
(if using canned crushed tomatoes, add seasonings like basil, garlic powder, parsley, salt, pepper)

Cut tops off peppers and clean out insides.  Set aside.

In a bowl, combine bread crumbs, capers, anchovies, garlic and egg.  Add oil to the point where mixture becomes moist.  Stuff mixture inside peppers.

Heat oil in a large skillet over medium high heat and add peppers.  Add tomatoes (and seasonings, if using) and brown peppers on each side.  Lower heat, cover, and simmer for at least 20 minutes.

You can reheat this later in the oven, or you can skip the frying step entirely and bake in the oven for a healthier alternative.

Buffalo Chicken Sliders for a Virtual Baby Shower!

Happy Monday, everyone!  Hope you had a great weekend.  I did - a wonderful time with family/friends, along with a lot of exciting sports - with both of my favorite teams winning yesterday, I'm feeling the spirit.  So, the timing of this post couldn't be more perfect!

My friend Jessica, from The Jey of Cooking, is expecting her second child one month from today.  And it's a girl!  Her adorable little boy is going to be a big brother :)  So exciting!

Jey is a huge baseball fan, so what theme would be more perfect for her virtual baby shower than ballpark food?  It's an All-Star event that will have you all yearning for your favorite stadium eats!

Many of you know that I pretty much love buffalo ANYTHING.  And I think Jey does too.  So, I think she'll appreciate my contribution, which is quick, easy, delicious...perfect to eat while rooting for your home team.  I'd normally make this in the crockpot for a large crowd, but since I was only feeding myself and Frank, I made a faster version.

Jey, congratulations again...I hope we hit this virtual baby shower out of the park for you!


Buffalo Chicken Sliders
3 boneless chicken breasts, cooked
1/4 cup (approximately) Frank's Hot Buffalo Wing Sauce
1/4 cup blue cheese dressing
slider rolls

Shred cooked chicken and place in a bowl.  Add hot sauce and dressing and mix.  Taste and adjust ingredients according to your liking.  Spoon onto slider rolls and serve.