Archive for the 'Recipes' Category

Jun 12

Recipe Round Up: BEER FOOD

I’ve been chatting it up with some of the best beer makers in Connecticut. Here are a few of my favorite recipes that pair beautifully with their bodacious brews.

Jun 08

Strawberry Crunch Bark

You always have time to throw together a homemade dessert with a few pantry staples.

Jun 01

Lightened Up Strawberry Scones with Rhubarb Glaze

This family can’t get enough strawberries!  Here’s fantastic way to enjoy 2 seasonal delights – for a lot less fat and calories.Makes 24 sconesFor the scones2 cups all purpose flour¼ cup granulated sugar or Vanilla-Cardamom Sugar1 tablespoon baking powder½ teaspoon kosher salt4 tablespoons cold unsalted butter, diced½ to ¾ cup half & half ½ cup finely chopped fresh strawberriesFor the glaze2 tablespoons Rhubarb Syrup½ cup confectioners’ sugar1 tablespoon half &…

May 22

Mango Coleslaw

Kick off summertime with this light and fresh spin on a classic picnic salad

May 22

Deal for Fans of Better Connecticut!

Check out this deal for fans of Better Connecticut!

May 08

Strawberry Paleo Granola

You won’t miss the grains in this sweet, salty and extra crunchy treat. 2 tablespoons coconut oil, melted¼ cup honey½ teaspoon coarse sea salt½ teaspoon ground cardamom1 teaspoon vanilla extract1 cup raw almonds1 cup raw shelled pistachios1 cup unsweetened coconut chips1 cup shelled pumpkin seeds1 cup freeze dried strawberriesPreheat oven to 300°F. Line a baking sheet with parchment paper and set aside. In a medium sized bowl mix melted coconut…

May 07

Instant Pot Korean Barbecue Beef

I’m madly in love with my Instant Pot but haven’t been using it enough! Here is my creation for tender and flavorful Korean Barbecue Beef

Feb 05

Cooking For Heart Health

Take a look inside my kitchen as I experiment with the many fun ways you can cook with 100% grape juice.Crushing On ConcordsConcord grapes are truly special as they are one of few native crops to the United States. But Concord grapes have a short harvest season and don’t travel well, so they can be hard to find fresh. The good news is that you can enjoy the Mighty Concord…

Feb 02

Slow Cooker Cha Cha Chicken

I gave one of my most popular recipes a few upgrades! Replace the flour with cornstarch to make a gluten free version. 1 cup all purpose flour½ teaspoon kosher salt1 large package boneless skinless chicken thighs (approx 1.75lbs)2 teaspoons olive oil1/2 cup barbecue sauce (Trader Joe’s Kansas City Style BBQ Sauce recommended)
Juice of one orange
1/4 cup 100% apple juice or apple cider
½  red onion, sliced
1 green or red bell pepper,…

Dec 28

Slow Cooker Chicken Cacciatore

I’m proud to say this recipe has been approved by family, friends and kiddos alike. An easy, healthy and tasty chicken dinner where the slow cooker does all the work! Serve with pasta, polenta, potatoes or some crusty whole grain bread. Slow Cooker Chicken Cacciatore Serves 6 ½ cup all purpose flour½ teaspoon kosher salt1 large package boneless skinless chicken thighs (about 1.5 pounds)2 teaspoons olive oil½  cup marinara sauce…


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Recipe Round Up: BEER FOOD
Monday, June 12th, 2017

I’ve been chatting it up with some of the best beer makers in Connecticut. Here are a few of my favorite recipes that pair beautifully with their bodacious brews.

Pilsners & Pizza

The folks at New England Brewing Co. suggests their Elm City Pilsner to sip with slices of pizza. Brewer and owner Matt Westfall from Counter Weight Brewing Co. recommends a crispy crusted New Haven style pizza with his Workhorse Pilsner.

Recipes

Chicken Bacon Ranch Flatbread

Butternut Squash & Kale Pizza

Pizza Pockets

Beer for Brunch

My new obsession and go-to brunch beer is Espressway Cold Brew Coffee Stout from Two Roads Brewing Co.. Coffee and beer may seem like an odd combo but one sip and a few solid brunch recipes will quickly change your mind.

Recipes

Breakfast Casserole Cups with Sausage & Tomato

Black Pepper Drop Biscuits

Pumpkin Chocolate Chip Muffins

 

IPA +TACOS = LOVE

The light bitterness of a fruity IPA like Headway IPA from Counter Weight compliments taco staple ingredients like lime and cilantro. Prepare the fish in a beer batter for double goodness.

Recipes

Beer Batter Fish Tacos

Homemade Salsa

Hefeweizen Heaven

Crisp, light and astonishingly refreshing, Two Roads No Limits Hefeweizen screams SUMMER. Enjoy with grilled fish, beer brats and fruit desserts.

Recipes

Slow Cooker Beer Brats

Blackberry-Peach Crisp

Foil Packet Lemon & Herb Cod

Posted by admin  /  Filed under Recipes  /  Comments: 0



Strawberry Crunch Bark
Thursday, June 8th, 2017

You always have time to throw together a homemade dessert with a few pantry staples.

8 ounces white chocolate, chopped

1/2 cup Strawberry Paleo Granola (or another of your favorites)

Melt white chocolate in the microwave or over a double boiler. Once melted spread on to a parchment lined baking sheet. Sprinkle with granola and allow to set until the chocolate is hardened. Pop in the fridge or freezer for faster setting.

Nutrition Info Per Serving; Calories: 193; Total Fat: 13 grams; Saturated Fat: 7 grams; Total Carbohydrate: 19 grams; Sugars: 18 grams; Protein: 2 grams; Sodium: 23 milligrams; Cholesterol: 7 milligrams;  Fiber: 1 gram

 

 

 

Posted by admin  /  Filed under Just Yummy, Kid-Friendly, Recipes  /  Comments: 0



Lightened Up Strawberry Scones with Rhubarb Glaze
Thursday, June 1st, 2017

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This family can’t get enough strawberries!  Here’s fantastic way to enjoy 2 seasonal delights – for a lot less fat and calories.


Makes 24 scones

For the scones
2 cups all purpose flour
¼ cup granulated sugar or Vanilla-Cardamom Sugar
1 tablespoon baking powder
½ teaspoon kosher salt

4 tablespoons cold unsalted butter, diced
½ to ¾ cup half & half
½ cup finely chopped fresh strawberries

For the glaze
2 tablespoons Rhubarb Syrup
½ cup confectioners’ sugar
1 tablespoon half & half or heavy cream

IMG_3502

Preheat oven to 425-degrees F. Line a sheet pan with parchment paper or a baking mat.

In a large bowl combine flour, sugar, baking powder and salt; whisk to combine. Using a pastry cutter work the butter into the flour until it’s the size of small peas and distributed throughout the dry ingredients. Add ½ cup of half and half and strawberries mix gently with clean hands, being careful not to over mix; add additional tablespoons of half & half if needed until dough just comes together.

Turn dough out on a floured surface and roll gently into a large rectangle. Using a sharp knife or pizza wheel, cut into squares then triangles. Transfer pieces to a baking sheet and brush with remaining half & half. Bake for 7 to 10 minutes until they just begin to turn golden on the bottom. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.

While scones are cooling, prepare the glaze. Whisk rhubarb syrup, sugar and half and half until smooth. Drizzle over cooled scones and allow 15 minutes to set before serving.

Nutrition Info Per Scone
Calories: 88; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 14 grams
Sugars: 6 grams; Protein: 1 gram; Sodium: 184 milligrams; Cholesterol: 8 milligrams
Fiber: 0 grams

Posted by admin  /  Filed under Recipes, Seasonal Goodies  /  Comments: 0



Mango Coleslaw
Monday, May 22nd, 2017

Kick off summertime with this light and fresh spin on a classic picnic salad. The vinegar-based dressing slashes fat and calories and highlights the flavors and textures of the nutrient-filled fruits and vegetables.

Serves: 6

¼ cup seasoned rice vinegar (such as Nakano Mango)
1 tablespoon canola or avocado oil
2 teaspoons sugar
¼ teaspoon celery seed
½ teaspoon kosher salt
4 cups shredded green cabbage
1 cup grated carrots
1 cup diced fresh mango

In a large bowl whisk vinegar, oil, sugar, celery seed and salt.
Add cabbage, carrots and mango. Toss well to coat all the ingredients in the dressing. Allow to sit at room temperature for at least 10 minutes before serving or cover and place in the refrigerator for up to 6 hours.

Nutrition Per Serving (1 cup): Calories: 44; Total Fat: 2.5 grams; Carbohydrates: 10 grams; Protein: 1 gram; Sodium: 215 milligrams; Fiber: 2 grams

Posted by admin  /  Filed under Just Yummy, Recipes, Seasonal Goodies  /  Comments: 1



Deal for Fans of Better Connecticut!
Monday, May 22nd, 2017

 

A great deal for fans of Better Connecticut and Dana White Nutrition! Get free shipping, $10 off and free bacon from Butcher Box! 

                      Click here for details 

Recipe for Grass Fed Beef Baked Meatballs

Posted by admin  /  Filed under Just Yummy, Recipes  /  Comments: 0



Strawberry Paleo Granola
Monday, May 8th, 2017

You won’t miss the grains in this sweet, salty and extra crunchy treat.

2 tablespoons coconut oil, melted
¼ cup honey
½ teaspoon coarse sea salt
½ teaspoon ground cardamom
1 teaspoon vanilla extract

1 cup raw almonds
1 cup raw shelled pistachios
1 cup unsweetened coconut chips
1 cup shelled pumpkin seeds
1 cup freeze dried strawberries

Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside.
In a medium sized bowl mix melted coconut oil, honey, salt, cardamom and vanilla and whisk well to combine. In a food processor combine almonds, pistachios, coconut chips and pumpkin seeds; pulse about 10 times to roughly chop. Pour nut mixture into bowl with honey mixture and toss to coat. Transfer granola to prepared baking sheet and spread in an even layer. Bake, stirring occasionally, until golden brown (15 to 20 minutes). Remove from oven. Once completely cool, mix in freeze dried strawberries. Store in an airtight container for up to 2 weeks.

Nutrition Info Per ¼ cup serving; Calories: 157; Total Fat: 13 grams; Saturated Fat: 5 grams; Total Carbohydrate:  9 grams; Sugars: 5 grams; Protein:  5 grams; Sodium:  15 milligrams; Cholesterol:  0 milligrams;  Fiber: 3 grams

Posted by admin  /  Filed under Just Yummy, Recipes  /  Comments: 0



Instant Pot Korean Barbecue Beef
Sunday, May 7th, 2017

I’m madly in love with my Instant Pot but haven’t been using it enough! Here is my latest creation for tender and flavorful beef that tastes like it simmered all day (but is ready in less than 90 minutes). Serve over noodles or tucked into warmed corn tortillas.  Save the leftover savory broth for soup or extra dipping.

Serves 12

1 tablespoon canola oil

Bone-in chuck roast (about 4 pounds)

1/2 teaspoon kosher salt

3 tablespoons lightly packed brown sugar

2 teaspoons ground ginger

1/4 cup reduced sodium soy sauce

1 tablespoon Sambal Oelek

1/2 onion, sliced

Cilantro and lime wedges for serving

Heat oil in the Instant Pot on the “saute” function. Season the roast with salt and sear on all sides. In a separate bowl combine brown sugar, ground ginger, soy sauce, Sambal and onion; mix well. Once the meat is browned on all sides, add the sauce and 3/4 cup water. Lock the lid in place and set to HIGH pressure for 75 minutes. Allow for natural pressure release (about 15 minutes), open lid shred and serve.

Nutrition Per Serving: 230 calories; 5g fat; 20g protein; 234mg sodium

Posted by admin  /  Filed under Just Yummy, Recipes  /  Comments: 0



Cooking For Heart Health
Sunday, February 5th, 2017



Shrimp2

Take a look inside my kitchen as I experiment with the many fun ways you can cook with 100% grape juice.

Crushing On Concords
Concord grapes are truly special as they are one of few native crops to the United States. But Concord grapes have a short harvest season and don’t travel well, so they can be hard to find fresh. The good news is that you can enjoy the Mighty Concord year-round with 100% grape juice – in a glass or in a creative recipe!

It’s equally impressive that this powerful purple berry is teeming with heart health promoting plant nutrients called polyphenols, which promote healthy circulation and help keep energy flowing. In honor of Heart Health Month, I’ve partnered with Welch’s to bring you some fun and easy, ideas and recipes.

With similar heart-healthy compounds to those found in red wine, Welch’s 100% grape juice is squeezed from the whole fruit so you get the nutrient benefits of the skin, seeds and flesh. It’s also an excellent source of vitamin C.

Grape Juice in the Kitchen
There are plenty of everyday uses for Concord grape juice in the kitchen. Add a few splashes to smoothies or make a batch of refreshing one-ingredient fruit juice slushies in your ice cream maker. Grape juice can also add interest and sweetness to spicy sauces. Here’s a totally unexpected take on the beloved combo of PB&J.

Grape-Chili Glazed Shrimp with Peanut Cucumber Salad
Total Time: 40 min
Preparation Time: 15 min
Cook Time: 25 min

Serves: 4

½ cup Welch’s 100% Grape Juice
1 clove garlic, minced
1 tablespoon rice wine vinegar
2 teaspoons reduced sodium soy sauce
1 teaspoon Sriracha
2 teaspoons canola oil
1 pound raw shrimp, peeled and deveined

2 tablespoons natural peanut butter
1 tablespoon rice vinegar
1 teaspoon reduced sodium soy sauce
2 tablespoons warm water

2 English cucumbers, spiralized
3 tablespoons chopped cilantro
2 tablespoons chopped peanuts

Combine grape juice, garlic, vinegar, soy sauce and Sriracha in a small saucepan. Bring to a boil, reduce heat to a simmer and allow to cook for 15 minutes, until thickened; set aside to cool slightly.
Heat oil in a skillet, add shrimp and cook for 2 minutes per side. Add the grape-chili sauce to the skillet and cook for an additional 5 minutes over medium heat or until shrimp are opaque and cooked through.

In a separate bowl whisk peanut butter, vinegar, soy sauce and water; add cucumber and cilantro and toss gently. Top cucumber salad with cooked shrimp and garnish with chopped peanuts.

Nutrition Info Per Serving
Calorie: 216;  Total Fat: 10 grams; Saturated Fat: 1 gram; Total Carbohydrate: 12 grams; 
Sugars: 6 grams; Protein: 20 grams; Sodium: 585 mg; Cholesterol: 143 mg; 
Fiber: 2 grams


juice

Disclosure: This post is sponsored by Welch’s. I was compensated for my time, but the recipe and opinions are my own

Posted by admin  /  Filed under Just Yummy, Kid-Friendly, Recipes  /  Comments: 1



Slow Cooker Cha Cha Chicken
Thursday, February 2nd, 2017

chachachicken2

I gave one of my most popular recipes a few upgrades! Replace the flour with cornstarch to make a gluten free version.

1 cup all purpose flour
½ teaspoon kosher salt
1 large package boneless skinless chicken thighs (approx 1.75lbs)
2 teaspoons olive oil
1/2 cup barbecue sauce (Trader Joe’s Kansas City Style BBQ Sauce recommended)

Juice of one orange

1/4 cup 100% apple juice or apple cider

½  red onion, sliced

1 green or red bell pepper, sliced

¼  teaspoon black pepper


Place flour and salt in a large resealable back. Add chicken and toss to coat. Heat oil in a skillet or slow cooker with a browning function. Shake excess flour from chicken and (in 2 batches) brown on both sides (it takes about 2 to 3 minutes per side).  

In slow cooker combine browned chicken, BBQ sauce, orange juice, apple juice, onion, bell pepper; stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Shred meat with a fork before serving. 





Posted by admin  /  Filed under Recipes  /  Comments: 0



Slow Cooker Chicken Cacciatore
Wednesday, December 28th, 2016

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I’m proud to say this recipe has been approved by family, friends and kiddos alike. An easy, healthy and tasty chicken dinner where the slow cooker does all the work! Serve with pasta, polenta, potatoes or some crusty whole grain bread.

Slow Cooker Chicken Cacciatore

Serves 6

½ cup all purpose flour
½ teaspoon kosher salt
1 large package boneless skinless chicken thighs (about 1.5 pounds)
2 teaspoons olive oil
½  cup marinara sauce
½ cup chicken stock
½  red onion, sliced
1 clove galirc, thinly iced

1 green or red bell pepper, sliced
Fresh basil
Red pepper flakes and Parmesan cheese for serving (optional)
Place flour and salt in a large resealable back. Add chicken and toss to coat. Heat oil in a skillet or slow cooker with a browning function. Shake excess flour from chicken and brown on both sides (it takes about 2 to 3 minutes per side). Add marinara, chicken broth, onion garlic, and pepper.  Cover and cook on LOW for 8 hours or HIGH for 4 hours. Allow to cool for 10 minutes and taste for seasoning; add additional salt if needed and top with fresh basil.  Serve with red pepper flakes and Parmesan cheese, if desired. 



Calories: 183; Total Fat: 6  grams; Saturated Fat: 1 gram; Total Carbohydrate: 8 grams
Sugars: 2 grams; Protein:  23grams; Sodium: 325 milligrams; Cholesterol: 99 milligrams
Fiber: 1 gram

Posted by admin  /  Filed under Recipes, Weeknight Dinners  /  Comments: 0



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