Portobello Melts Recipe

This recipe is just a subtle reminder of how I used to eat prior to meeting my carnivorous man. Who knows how often I’ll get to make things like this, but it’s good to keep in my back pocket.  Now this recipe comes from Taste of Home. I already know I would not likely be using balsamic or dried basil if I have fresh basil in the garden, but this is how their recipe reads. Knowing me, I would skip the balsamic, just season with salt and pepper and olive oil.

What you’ll need:

2 large portobello mushrooms, stems removed 

1/4 cup olive oil

2 Tbsp balsamic vinegar 

1/2 tsp salt

1/2 tsp dried basil 

4 tomato slices

2 slices mozzarella cheese 

2 slices Italian bread 

Chopped fresh basil 

1. Preheat broiler. Place mushrooms in a shallow bowl. Mix olive oil, balsamic vinegar, salt and dried basil. Brush onto both sides of mushroom. Let stand for 5 minutes. Reserve left over marinade. 

2. Broil mushrooms 4in from heat until tender, 3-4 mins per side. Top with tomato and cheese. Broil until cheese is melted, 1 min. 

3. Brush bread with remaining marinade and broil until lightly toasted. Top with mushrooms and sprinkle with chopped basil. 

Zucchini Frittata Recipe

I love the idea of a frittata because it is less work than an omelet and less ingredients than something like a quiche. I just never have things on hand to make a crust and omelets are just very intimidating to me. So here we are with the perfect work around and still a really healthy option, the frittata. This recipe comes from Taste of Home in one of their “cooking for two” special edition magazines.

Now what’s nice about this recipe is that it is a great way to use that zucchini when your garden starts bursting at the seams, but it is also a great recipe to just throw in whatever veggies you have at the time. I’m sure it would be great with spinach, shaved brussels, mushrooms, corn. I also love any reason to use my cast iron skillet. This would even be great to make in the small cast iron pans and you can do a “build your own”. So many places you can take this recipe!



What you’ll need:
3 large eggs
1/4 tsp salt
1 tsp canola oil
1/2 chopped onion
1 cup coursely shredded zucchini
1/2 cup shredded Swiss cheese
Pepper to taste

1. Preheat oven to 350 degrees. Whisk together eggs and salt
2. In an 8in oven safe skillet coated with cooking spray, heat oil over medium heat, sauté onion and zucchini until crisp tender. Pour in the eggs. Cook until almost set, 5-6 minutes. Sprinkle with cheese.
3. Bake uncovered until cheese is melted, 4-5 minutes. Sprinkle with pepper if desired.

Sweet Broiled Grapefruit

So this recipe comes from Simple & Delicious, and this is exactly how I would describe it! So simple but yet delicious. I love grapefruit on its own, and of course this preparation takes some of the “healthy” cred away from this breakfast staple. But I feel like I could defiantly see myself making this before my Saturday morning yoga sesh and feeling no remorse. And come on, how freaking good does this look??

What you’ll need:
1 grapefruit
2 Tbsp butter, softened
2 Tbsp sugar
1/2 tsp ground cinnamon

1. Preheat broiler. Cut grapefruit in half then cut around each section to loosen fruit.
2. Top with butter. Mix cinnamon and sugar, sprinkle over fruit. Place onto baking sheet. Broil 4 inches from heat until sugar is bubbly.

This serves 2. Side note- I would probably use half the butter and sugar topping when I make this, but that’s just me.

Shiitake-chicken sliders

I must have been hungry when I saved this one, because this is not something I would normally think sounds that good. I don’t love peanut based sauces and neither does Eric. But apparently there was a time when this did sound good, and so who knows, maybe it will come in handy.

Side note- Eric will never go for chicken burgers, so these would definitely be made with beef in my house.

What you’ll need:

1/3 cup rice vinegar
4 1/2 tsp sugar
1 1/4 cup thinly sliced cucumbers
Burgers
1/2 lb sliced shiitake mushrooms
1 Tbsp canola oil
3 cloves garlic, minced
1 Tbsp minced fresh ginger root
3 Tbsp reduced sodium soy sauce
2 tsp sesame oil
1/3 cup green onions
1/2 tsp salt
1/2 tsp crushed red pepper flakes
2 lb ground chicken
Spicy peanut sauce
1 cup water
1/2 cup creamy peanut butter
2 Tbsp brown sugar
2 Tbsp rice vinegar
2 Tbsp reduced sodium soy sauce
1 Tbsp cornstarch
1 Tbsp sriracha
18 dinner rolls

1. Combine vinegar and sugar. Add cucumbers and toss to coat, set aside
2. In a skillet, sauté mushrooms in canola oil until tender. Add garlic and ginger, cook 1 minute. Remove from heat.
3. Combine soy sauce, sesame oil, onions, salt, pepper flakes, and the mushrooms. Crumble chicken over mixture. Mix well. Shape into 18 patties
4. Grill the patties on greased grill grate, covered over medium heat until thermometer reads 165 degrees, about 3-4 minutes each side.
5. For sauce, in saucepan combine water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and sriracha until smooth. Bring to a boil, cook and stir until the sauce thickens, about 2 minutes.
6. Assemble and serve

Salted Caramel Walnut Tart

Ok ok, one last one because this is actually right up my alley. And well now I have corn syrup on hand from my hazelnut toffee....so might as well, right?

What you’ll need:
2 eggs, lightly beaten
1/4 cup + 2 Tbsp heavy whipping creme
3/4 cup packed brown sugar
1/4 cup + 2 Tbsp light corn syrup
3 Tbsp butter cubed
1 1/2 vanilla extract
3/4 tsp sea salt
1 sheet refrigerated pie pastry
1 cup chopped walnuts, toasted

1. Let eggs stand at room temp for 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over median heat, combine sugar and syrup, stirring frequently. Bring mixture to a boil; cook stirring constantly for 1 minute. Remove from heat. Slowly pour cream into pan, continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt, stir until smooth. Cool.
2. Unroll pastry sheet into a 9 inch tart pan, trim edges. Refrigerate 30 minutes. Preheat oven to 400 degrees. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights, bake until bottom is golden brown, 3-5 minutes longer. Cool on wire rack.
3. Reduce oven to 350 degrees. Whisk eggs into caramel mixture, stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers.

So as I read this more I detail I realize I don’t even own a tart pan! So this would take quite a bit of planning.....but salted caramel...and walnuts.....I don’t know. Might have to invest.  

Hazelnut Toffee

Don’t mind me over here on a dessert kick! This is a recipe that requies a trip to the store for me. I certainly don’t have corn syrup laying around the house, but might be worth the extra effort for a special occasion. This totally seems like something my grandma or mother-in-law would make, they would be proud if I whipped these up!

What you’ll need:

1 3/4 cups finely chopped hazelnuts

1 1/2 cups sugar

1/2 cup water

1/3 cup light corn syrup

1 cup butter

1/4 tsp salt

1/4 tsp baking soda 

1/4 tsp orange extract

1 cup semisweet chocolate chips

1. Place the hazelnuts in a greased baking pan. Bake at 300 degrees until toasted, 15 minutes.

2. In a large heavy saucepan, combine sugar, water, and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes. Stir in butter; cook over medium heat, stirring occasionally, until thermometer reads 300-310 degrees. Remove from heat; quickly stir in salt, baking soda, orange extract and 1 1/4 cup nuts.

3. Pour onto greased baking sheet and spread to 1/4 inch thickness. Sprinkle with choc chips. Let stand until chocolate is melted, about 5 minutes. Spread chocolate over toffee. Sprinkle with remaining hazelnuts. Let’s stand 1 hour. Break into pieces. 

Peppermint Bark Cookies and Creme Cheesecake

I'm not even going to lie and say I have ever made cheesecake. I bought a springform pan with all good intentions though! I do use it.....but never for cheesecake. This could be the one!

What you’ll need
30 Oreo cookies
1 Tbsp butter, melted
35 mints
4 pkg (8oz each) cream cheese
1 cup sugar
4 eggs
4oz semi-sweet chocolate
2oz white chocolate

1. Heat oven to 325 degrees
2. Using pulse function in food processor chop 18 cookies until finely ground. Add butter, mix well. Press onto bottom of 9 inch springform pan. Bake 10 minutes.
3. Crush 30 mints and chop 10 of remaining cookies. Beat cream cheese and sugar in large bowl with mixer. Add eggs one at a time just until blended. Stir in crushed mints and chopped cookies and pour over crust.
4. Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen. Cool before removing rim. Refrigerate 4 hours.
5. Melt chocolate separately. Chop remaining cookies and mints. Line baking sheet with parchment paper. Spread thin layer of semi sweet chocolate then drop spoonfuls of white chocolate on top and swirl with knife or spoon. Sprinkle on mints and cookies and refrigerate until firm. Break bark into chunks and top cake once cooled.


What a beauty!