Retro Fave

Hello All! Sorry for my long absence! Today, I decided to write about one of my all time favorite childhood desserts...Icebox Cake! Everyone remembers that heavenly frozen treat made with chocolate wafer cookies & whipped cream and how we couldn't wait until it was frozen enough to cut into! Well I know that even tho I work in a supermarket, those chocolate cookies can be a little hard to find so one day when I couldn't find them I used my favorite cookie-a good old Chips Ahoy chocolate chip. This version of icebox cake came out amazing!!!! Some recipes I have found call for dipping the cookie in milk first which I don't think is necessary. I watched an episode of Food Network's Barefoot Contessa(my favorite cooking show) & she made a version with thin chocolate chip cookies & mocha whipped cream. I happen to not be a fan of coffee or coffee flavor so I didn't like that one. Hopefully this little twist on a retro fave will satisfy your sweet tooth & that little bit of nostalgia in you :)

Chocolate Chip Icebox Cake:
2 packages of regular Chips Ahoy Cookies
3 1/2 cups heavy cream
2 tsp. Vanilla
Powdered sugar to taste

Instructions:
1) Line a springform or loaf pan with plastic wrap.
2) Whip cream with a few tablespoons of powdered sugar to taste & vanilla until stiff but soft peaks form.
3) Place a layer of cream on bottom of pan and then a layer of cookies breaking cookies if needed. Continue layering cream & cookies ending with cream.
4) Freeze until firm about 6 hrs. to overnight.
5) Remove from pan & "frost" with more whipped cream & chocolate shavings.
* Let stand 20-30 minutes before slicing.*

One Pan Wonder

Well my friends, if you're like me with a crazy work schedule you want to come home & make an easy dinner. Last night I made the most awesome one pan meal ever! Simple,tasty & budget friendly makes this the perfect weeknight dinner. This awesome dinner consists of chicken thighs (YUM!),potatoes & green beans...you can't get any easier & its done in an hour! Enjoy!

LEMON PEPPER CHICKEN WITH POTATOES & GREEN BEANS
Serves 6-8

INGREDIENTS :
6-8 bone in chicken thighs
1lb potatoes cut into chunks (I like Yukon Gold or Red)
1lb fresh green beans,trimmed
Lemon Pepper seasoning (I used McCormick Perfect Pinch Lemon Pepper)
10 cloves garlic,peeled
DIRECTIONS:
1)Preheat oven to 450
2) On large roasting or sheet pan, toss potatoes,green beans & garlic together with olive oil,salt & pepper.
3)Nestle chicken in pan but not on top of veggies. Drizzle olive oil onto chicken & season with lemon pepper & a little salt. Place a pat of butter onto each piece of chicken.
4) Roast for an hour until juices of chicken run clear,tossing potatoes & beans every so often.

New Year!

Hello my friends! I apologize for my absence. Life was just crazy with the holidays as I'm sure you all know. So I have been trying to figure out the perfect recipe to start the New Year and I think I have it! This is the season for hearty, comforting meals & this one is just that.
Growing up, I always loved my Nana's stuffed shells which I make whenever I can. I decided to try a different version one day so I found this one online. It combines my favorite stuffed shells with chicken & alfredo sauce & it is yummy! Here is my spin on it. Enjoy!

Chicken Alfredo Stuffed Shells
Prep Time: 15mn
Cook Time: 50mn
Total Time: 1hr 5mn
INGREDIENTS
1 box jumbo shells
2 cups shredded cooked chicken(I used a rotisserie one)
1 Large container ricotta cheese
2 cups mozzarella cheese, divided
2 eggs, slightly beaten
2 and 1/2 cups alfredo sauce (check out my recipe on here)

DIRECTIONS
Preheat oven to 375 degrees.
1)Cook shells according to package directions. Lay on foil to dry
2)In a large bowl combine shredded cooked chicken, ricotta, and 1 cup mozzarella cheese. Season with salt & pepper. Add in eggs, slightly beaten.
3)Pour half of the Alfredo sauce on the bottom of a 9 x 13 inch casserole dish.
Fill the shells with the filling, then arrange the shells on top of the sauce.
4)Top with remaining sauce. Cover and bake for 35-40 minutes.
5)Remove foil & top with remaining 1 cup mozzarella cheese and bake uncovered for until the cheese has melted & slightly browned.
You’ll have enough filling for about 20-25 jumbo stuffed shells.

It's Fall Again!

So my dear friends it is once again my favorite time of year! I live for the time when I can use & eat apples & cranberries :)  I started my baking season with one of my all time favorite recipes...Cranberry Buttermilk Cake. Its a recipe I found a while ago & it is quite simply perfect. Tart but not overly sweet & incredibly moist. You can also swap out blueberries for the cranberries(the adjustments are in the original recipe). It is also foolproof which makes it even better. I am sharing the recipe here with a link to the original recipe from www.alexandracooks.com
I truly hope you enjoy it as much as I do :)

CRANBERRY BUTTERMILK CAKE

½ cup unsalted butter, room temperature
the zest from 1 orange zest
1 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh cranberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving

http://www.alexandracooks.com/2011/12/16/cranberry-buttermilk-breakfast-cake/

Pasta!

Hello All! So as I've said in a previous post, I am a serious carb junkie! My favorite of these wonderful starches is definitely pasta without a doubt! Maybe it's the Italian in me  :) One of my favorite pasta dishes is the classic Fettuccine Alfredo. Now I must say I think I'm a good cook but I admit my father (who is Irish/German) makes a killer Alfredo sauce! So here today I am sharing his recipe for this awesome, easy classic. I happen to like grilled chicken with my Alfredo so feel free to serve it with or without it :) BUON APPETITO!

Bobby's Alfredo: For 1lb Fettuccine
3 cloves garlic, chopped
1 cup heavy cream
1 stick butter (I like to cut it down a bit to 1/2)
5-8 oz. Parmiggiano Reggiano cheese (use the best you can get)

Directions:
*Boil water for pasta*
1) In large skillet, melt butter over medium heat. Add garlic & sautee until very lightly brown but not burned.
2) Add cream & raise heat to med-high. Bring to bubble. Reduce to simmer & add cheese.
3) Simmer until slightly thickened.
4) When pasta is done, toss in sauce & serve.

Quick and Easy 3

So my life lately has been a whirlwind with so much going on that coming up with something fast for dinner has been paramount. I dug into my recipe book the other night and was instantly hit with an old classic...QUICHE! How on Earth could I have forgotten about it? Quiche is fast,easy & satisfying-perfect!
I usually have all the ingredients on hand and its so versatile so I can change it up any way I want. Here is my tried and true recipe for my favorite Quiche...hope you enjoy it!

Classic Quiche:
Ingredients:
4 strips bacon*
1 small onion,diced
9 in. Frozen pie crust
1/2 cup cheese,cubed(whatever you like-the classic is Gruyere but I like cheddar)
2Tbsp. Grated parmesan cheese
3 eggs,lightly beaten
1/2 c. heavy cream or half & half
1/2c. Milk
2 Tbsp. minced parsley
Salt & pepper to taste

Directions:
1) Place oven rack in lowest position & preheat oven to 375
2) Heat a medium skillet over medium heat. Add the bacon & cook 3-4 minutes until crisp, turning frequently. Remove & drain on paper towel. Pour off all but 1 Tbsp of fat from the pan. In the same pan, cook the onions over medium heat until they wilt, stirring occasionally, for 2-3 minutes.
3) Crumble bacon and sprinkle over the pie crust along with onions & cheese.
4) In a bowl, whisk together eggs,cream,milk & seasonings. Pour into crust. Place on a baking sheet & bake 45-50 minutes or until firm but not dry.
Serve warm or room temperature

* If you want a vegetable quiche just replace the bacon with 1/2 cup of your favorite cooked veggies.

Smoothie Craze

We are all trying to stay healthy especially with Summer coming. I have recently lost 60lbs & feel awesome. Like many of you, I have gotten into the whole smoothie/juice craze that has swept the nation. I have always had a passion for my fave Jamba juice which is amazing & very healthy(try it soon if you never have!). The only problem is I don't have a Jamba close by! They did finally came out with frozen smoothie kits you can find in your grocery store. They are a little pricey at $3.69 a bag which gives you 2 drinks & really isn't that bad considering a small juice at the shop costs about $5. Today I am going to share with you my tips for making your own frozen smoothie kits at home. It's really not that hard. All you need is some non-fat yogurt,fruit & veggies, a sheet pan, icecube trays & a few ziploc bags. Whatever you do just use fresh produce! Ok, here we go!

AT HOME SMOOTHIE KITS: Each kit makes 1 8oz drink
Ingredients:
1) 2 cups of your favorite fruits & veggies(my faves are strawberries,peaches & spinach*), rinsed & dried well with paper towel. If possible use a salad spinner for leafy veggies.
2) enough yogurt to fill an ice cube tray
3)fresh lemon juice

Directions:
1) Prepare fruit. Berries can be left whole, stone fruits & banana can be cut in chunks.
2) Mix lemon juice with 6 Tbsp. water in a bowl. Give stone fruit & bananas a quick dip in the water & let dry.
3) Place fruit on a sheet pan & place in freezer until fruit is completely frozen-at least 12hrs. If using spinach or other leafy greens, puree them in a blender with a few tablespoons of water & freeze in ice cube trays.
4) Fill an ice cube tray with yogurt & place plastic wrap on top & place in freezer until frozen.
5) When fruit & yogurt cubes are frozen, place 4oz(mixture of fruit & yogurt cubes) in small ziploc baggies. Label bags!
To make a smoothie,combine 1 4oz bag of your mixture with 8oz juice(I like orange juice) & blend in a blender. You can also use a combination of juice & coconut water if you'd like.

I hope you will all join the juice craze and lets get healthy!