Quick White Bean, Asparagus, and Mushroom Cassoulet

Lately I've been trying to switch up my cooking game and make more interesting and healthy things that incorporate ingredients I don't normally use. In this case, it's the white beans. They are really good for you and filling and therefore, I should eat more of these and less bacon. However, this dish would be great topped with bacon, but I digress...

Quick White Bean, Asparagus and Mushroom Cassoulet

Adapted from Martha Stewart Living Magazine

Ingredients

5 c water

3 c sliced asparagus (I used frozen)

2 tbsp olive oil

3 c sliced mushrooms (I used button and cremini)

1/3 c finely chopped shallots

6 garlic cloves, minced

1/4 c dry white wine

1 1/2 c vegetable broth or chicken broth

1/2 tsp dried oregano

2 (15oz) cans no-salt added white (cannellini) beans, rinsed and drained

1/4 tsp pepper

2 oz french bread, cut into cubes

1 tbsp butter

1/2 c Parmesan cheese, grated

Directions

Bring water to a boil and blanch asparagus. Drain and set aside.

Heat a dutch oven or large skillet over medium high heat. Add 1 tbsp oil, add mushrooms, shallots and garlic. Saute 8 minutes or until shrooms are tender. Add wine (or broth if not using wine) and cook until liquid is evaporated. Stir in broth, oregano, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are tender. Stir in black pepper.

Preheat broiler. Toss cubed french bread with olive oil, salt and pepper. Spread in a single layer on a baking sheet and broil until golden and crunchy.

Stir asparagus into bean mixture and add homemade croutons also. Top with cheese and eat up!

Baked Potato with Egg, Cheese and Bacon

In planning a breakfast for a group recently, I wanted to do something really fun for breakfast and something interactive. I found these on one of my favorite food blogs and knew this was a winner! I totally forgot to take a picture so you'll have to use your imagination.

Baked Potato with Egg, Cheese and Bacon.

Adapted from Fortheloveofcooking.com

Ingredients

2 baked potatoes, top third removed and the filling scooped out

Grated cheese

Bacon or ham, sliced

2 eggs

Salt and pepper

Directions

Bake your potatoes in a 400 degree oven for 1 hour. Remove the top third of the potato and scoop out most of the filling. Make sure to leave some filling so the potato will not collapse.

Sprinkle the inside with some cheese, bacon and crack and egg and pour inside the potato. (So if you picture in your head, the potato is acting a bowl for the egg, cheese and bacon). Season with salt and pepper. Place the potatoes in a baking dish and place in the preheated oven at 400 degrees. Cook until the egg is set but the yolk is still soft, about 15 minutes or so. Remove from the oven and serve immediately.

I offered fun toppings such as salsa, avocado, sour cream... I thought this dish was really great because everyone could customize their breakfast and had their own individual potato.

Bacon, Mushroom and Lentils

I really enjoy lentils and typically make lentil soup or a curry with lentils. However, I felt the need to switch it up and found this recipe. This is really simple and enjoyable. It can be a main dish or a side dish to some great fish or something.

Bacon, Mushrooms and Lentils

Adapted from aplaceicantremember.com....

Ingredients

1 1/4c small brown or green lentils, rinsed

4 c water or chicken stock to cook lentils

3 tbsp olive oil

1 medium onion, finely chopped

1 garlic clove, peeled and crushed

2 tbsp butter

salt and pepper

4 oz cremini mushrooms, halved or quartered if large

4 oz other mushrooms, cut into pieces (oyster, button, etc)

3 tbsp flat leaf parsley, chopped

1 tsp fresh lemon juice

6-12 slices bacon

Parmesan cheese, grated

Directions

Place the lentils in a large saucepan, cover with water or stock, and bring to a boil. Lower the heat and simmer gently until tender, at least 35 minutes. Drain well and set aside.

Heat 2 tbsp olive oil in a skillet over medium heat, add onion and saute until softened and tender, about 10 minutes. Add the garlic and cook for 2 min. Add the butter, the remaining oil, mushrooms and continue to saute until the shrooms are tender. Season with salt and pepper. Add the lentils, parsley, lemon juice, salt and pepper and cook until everything is heated through. Remove and discard the garlic clove. Taste and season as you see fit with more salt, pepper or lemon juice.

Meanwhile, in a separate skillet, fry bacon until crisp. Chop and add to the lentil mixture, the more the better. Top with a little parmesan cheese. Serve and enjoy!

Spicy Lemon Garlic Shrimp

So, I recently went on vaca to Vegas with some family. Everyone in the house has to sign up for a breakfast, lunch and dinner to make for the group so we cut expenses and weren't eating on the Strip every night (although that'd be awesome). When I was planning my meals, I wanted to chose interactive things that we could enjoy as a group. This was definitely a hit because I served a huge baking dish of shrimp and we sat around and peeled the shells and dipped bread in the delicious sauce and enjoyed ourselves!

Spicy Lemon Garlic Shrimp

Adapted from PioneerWoman.com

Ingredients

2 lbs raw shrimp, deveined, shells on (you want the shells on for flavor and fun peeling!)

2 sticks cold butter, cut into pieces

1 tsp salt

4 cloves garlic, peeled

1/4 c parsley

1/2 tsp red pepper flakes

1 whole lemon, juiced

Directions

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer in a baking dish. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper flakes. Pulse until combined. Sprinkle cold butter mixture over shrimp. Bake until shrimp are opaque and butter is hot and bubbly, about 10 min. Serve with french bread. Peel and eat shrimp, then dip the bread into the butter in the bottom of the pan.

Feta Sun-Dried Tomato Turkey Burgers

(sorry for the bad pic!)

These are fantastic!!! So easy to prepare and crazy delicious!! I will be making these again and again.

Feta Sun-Dried Tomato Turkey Burgers

Adapted from somewhere I can't remember...

Ingredients

2 tbsp olive oil

1 lb ground turkey breast

1/2 c crumbled feta

1/4 c sun-dried tomatoes, jarred in olive oil, chopped

1/2 c spinach leaves, chopped

Salt, pepper

Hamburger buns or slider rolls

More spinach for topping burgers

Roasted Red Pepper Mayo

1 c mayo

3 tbsp roasted red peppers, jarred, diced

Directions

Heat oil in a large skillet or grill pan over medium heat. Place turkey, sun dried tomatoes, feta, spinach and seasonings into a mixing bowl. Mix until just combined. Form 1/4 c patties and place in grill pan. Cook for 3-4 minutes per side until golden brown and cooked through.

Mix together mayo and chopped roasted red peppers. Season with salt and pepper. When burgers are done, toast rolls. Top with mayo and spinach and enjoy!

Mexican Lasagna

Recently at work we had a Mexican themed potluck and I wanted to bring enchiladas, but didn't quite have the energy to pull them together. I'd seen this Mexican lasagna recipe and thought this would be much easier than making actual enchiladas. It was! I really enjoyed this and so did all my coworkers.

Mexican Lasagna

Adapted from Fortheloveofcooking.com

Ingredients

3-4 flour tortillas

Salsa

Enchilada sauce

Cheddar cheese, grated

Refried beans

Black beans

Frozen sweet corn, thawed

Black olives, sliced

Green onions. sliced

Fresh cilantro, chopped

1lb lean ground turkey breast

1 tsp olive oil

1 small yellow onion, diced

3 cloves of garlic, minced

1 tsp paprika

1 tsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1 tsp garlic powder

Salt and pepper

Directions

Dice and prepare all of your vegetables for the lasagna. Heat the olive oil in a large skillet over medium heat. Once hot, add the ground turkey breast and break up into small crumbles. Add the onion and seasonings. Cook until the meat is done and the onion is tender, about 6-7 min. Add the minced garlic and cook for another min. Remove from heat and set aside to cool.

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray. Add some enchilada sauce to the bottom of the dish. Next add a flour tortilla (trim the sides a bit so it fits nicely) or two to cover the bottom. Spread refried beans on top of the tortillas. Add cheese, ground turkey, black beans, salsa, corn, black olives, a bit of green onion then more enchilada sauce on top. Add another flour tortilla or two and repeat the process until you fill your dish.

On the final layer, add the tortilla, a thick layer of enchilada sauce and cheese, then sprinkle with black olives.

Cover and bake in the over 25 minutes then remove the tin foil and bake another 5 minutes or so until golden and bubbly. Let sit 5 minutes before slicing. Top with sliced green onions and enjoy!

*sorry! forgot to take a picture before devouring*

Rocky Road Bars

"It's a rocky road, but someone has to bake it." That's the quote for this recipe in my cookbook. So cute!

I felt the need to bring treats to work, much to the chagrin of my co-workers' waistlines, and had all these ingredients on hand. Yipee!!!

Rocky Road Bars

Adapted from The Happy Baker Cookbook

Ingredients

1/2 c butter, softened

1/3 c sugar

1 c flour

1 1/4 c mini marshmallows

1 c semi-sweet chocolate chips

1 c almonds, roughly chopped (or walnuts or pecans or whatever you want)

Directions

Preheat oven to 350 degrees, grease an 8 inch square baking dish.

Beat butter and sugar until light and fluffy.

Stir in flour and 1/2 c nuts. Press into the pan and bake for 15-18 min.

Remove from the oven. Sprinkle chocolate chips, marshmallows, and remaining nuts on top. Return to the oven for 5-7 min until the marshmallows are slightly puffed.

Remove from the oven and with the tip of a knife, swirl the toppings to incorporate and make a pretty pattern. Let cool then slice and go to heaven!

Mom's Best Ever Icing

I wanted to make a treat for this class I was going to, but didn't have tons of time. I decided to make a box cupcake mix and then make homemade frosting to make sure it was still special. It turned out great! Every class I've been to since, people ask where the cupcakes are.

Mom's Best Ever Icing

Adapted from The Happy Baker Cookbook

Ingredients

1/4 c butter, softened

2 tbsp cocoa powder

2 tbsp hot water

2 c confectioner's sugar

Directions

Combine the butter, cocoa and hot water. Gradually add the confectioner's sugar until smooth and creamy. I had to use a mixer to get a really smooth frosting. Ice your fav cupcakes and enjoy!!

Valentine's Day Treats

For Valentine's Day, my sister had a bunch of the girls over (including Madison, Brooke, and Caitlyn; the cousins) for lunch, treats and crafts. I brought over a couple treat ideas and they turned out SO cute!!

This cake idea came from a Martha Stewart birthday cake I saw in her magazine. I just bought M&Ms in their Valentine's Day color and covered a boxed cake which I'd frosted with store bought frosting that I dyed pink with food coloring. The little girls LOVED this!

Being the funny chicks we are, we had to cut the cake like this... hahahahaha! We're so hilarious!!

These are no-bake choca-mocha squares!

Choca-Mocha Squares

Adapted from The Happy Baker Cookbook

Ingredients

2 tbsp cocoa

1/2 c sugar

1 egg

1/2 c butter

1 tsp vanilla

2 c graham cracker crumbs, about 1 sleeve of crackers

1/2 c almond slivers, toasted at 325 for 5 min

Frosting

1 tbsp butter, softened

1 tsp cocoa

1 tbsp coffee

1 c confectioners sugar (powered sugar)

Directions

Combine cocoa, sugar and egg in a medium saucepan, mix well. Add butter, stir frequently over medium heat until bubble. Remove from heat, add vanilla and nuts. Gradually add graham cracker crumbs and mix well. Press into a greased 8-inch square pain. Let cool.

For the frosting, combine the butter, cocoa and coffee until smooth. Gradually add confectioners sugar until you get a creamy texture. Spread over cooled squares and refrigerate. Once firm, cut into desired shape and serve.

Portabello Parmesan

Baked cheesy deliciousness... yes, please! And we can call it healthful because it's mushrooms... right?

In the recipe, you make your own marinara sauce, however, if you have one that you love, just use it. That will halve the time it takes to make this dish!

Portobello Parmesan

Adapted from The Food Network Magazine

Ingredients

1 tbsp olive oil, plus more for the dish

3 portobello mushroom caps

1/4 tsp red pepper flakes

3 cloves garlic, smashed

1 28 oz can diced tomatoes

4 fresh basil leaves

Salt and pepper

2 c panko bread crumbs

1 c grated Parmesan cheese

2 tbsp chopped parsley

4 lrg eggs

1 c flour

Veggie oil for frying

4 oz mozzarella, sliced

Directions

Preheat the oven to 350 degrees. Lightly oil a 9x13 inch baking dish. Scrape out the gills of the portobellos with a spoon then halve the shrooms horizontally to make 6 thin rounds.

Heat the olive oil in a saucepan over medium heat, add the garlic and red pepper flakes. Cook 1 min. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 min more. For a smooth sauce, transfer to the food processor and puree until smooth. Season with salt and pepper.

Combine the panko, 1/2 c Parmesan, 1 tbsp parsley, 1 tsp salt and 1/2 tsp pepper in a shallow bowl. whisk the eggs and 2 tbsp water in another bowl. Put the flour in a third bowl.

Dredge the shrooms in the flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch veggie oil in a large skillet or Dutch oven over medium high heat. Working in batches, fry the shrooms until golden, about 2 min per side. Drain on paper towels.

Spread a layer of the marinara sauce in the prepared baking dish. Add the shrooms, then cover with the remaining sauce. Top with the mozzarella and the remaining Parmesan cheese. Bake until browned, 20-25 min. Sprinkle with the remaining parsley and serve.

Pea Prosciutto Sauce for Pasta

This is a really easy pasta sauce that you can put on whatever your favorite pasta is. Lately, mine is ravioli as you can tell from some of the other posts. I made this because it was on the cover of the most recent Food Network magazine. It was so funny because my sister called me and told me she had to make this recipe and I'd already cut it out. Great minds think alike!

Pea Prosciutto Sauce for Pasts

Adapted from The Food Network Magazine

Ingredients

4 oz prosciutto, chopped (or bacon)

2 tbsp olive oil

3 garlic cloves, sliced

1 tbsp tomato paste

1/4 c heavy cream

1 lb cooked pasta

1 c frozen peas

Parsley

Parmesan, grated

Directions

Cook prosciutto (or bacon) in a skillet with the olive oil over medium heat until crisp, about 4 min. Stir in garlic and tomato paste, about 1 min. Ladle in 1 c reserved pasta water and simmer until reduced by half, about 5 min. Add heavy cream and simmer until thickened, about 3 min. Toss in the cooked ravioli, peas and some chopped parsley. Top with grated Parmesan.

Yogurt Marinated Chicken with Mushrooms and Sweet Potatoes

I'm always looking for different ways to make chicken because I get so easily tired of the same old thing. I liked this because the marinade sounded Greek-ish and I like Greek-y things. The marinade gives the chicken a slightly tangy taste and one which I enjoyed!

Yogurt Marinated Chicken with Mushrooms and Sweet Potatoes

Adapted from Martha Stewart Living Magazine

Ingredients

1/2 c nonfat Greek yogurt

4 cloves garlic, crushed

1 tbsp fresh lemon juice

Salt and pepper

4 4oz chicken cutlets (I took 2 chicken breasts and cut them in half to make thinner breasts)

1/4 c pine nuts

1/2 c quinoa or rice

1/4 c chopped fresh parsley

1 tbsp plus 3 tsp olive oil

1 lrg sweet potato, peeled and thinly sliced

1 pkg mushrooms, whatever your fav is, quartered

2 sprigs fresh thyme

2 tsp sherry vinegar or red wine vinegar

Directions

In a medium bowl, mix together the yogurt, garlic, lemon juice, salt and pepper. Add the chicken and toss to coat. Refrigerate for at least 30 min and up to 2 hrs.

Heat oven to 450 degrees. Spread the pine nuts on a baking sheet and toast, 4-5 min. Let cool and set aside.

Meanwhile, cook the quinoa or rice according to directions. For in the pine nuts, parsley, 2 tsp olive oil, some salt and pepper.

Spread the shrooms and potatoes on a baking sheet. Drizzle on olive oil and sprinkle with salt and pepper. Roast, turning once, until tender, 13-15 min. Drizzle with the vinegar.

Heat the remaining 1 tsp olive oil in a large grill pan or cast iron skillet over medium heat. Wipe the excess marinade off the chicken and cook until golden brown and cooked through, 3-4 min per side. Serve with the quinoa or rice and veggies.

Ravioli with Artichoke Sauce

I found this in my Food Network magazine and decided to try it because it only takes 20 minutes or so. I also love artichokes, so was excited to find a pasta recipe that Incorporated them.

Ravioli with Artichoke Sauce

Adapted from The Food Network Magazine

Ingredients

1 9 oz package frozen artichokes (or canned artichokes in water)

1 c half and half

1 clove garlic, minced

1/8 tsp red pepper flakes

Salt and pepper

1 c frozen peas (don't thaw)

1 tsp lemon zest

2 tsp lemon juice

1 lb frozen ravioli

1/4 c Parmesan

1/4 torn basil leaves

Directions

Combine the artichokes, half and half, garlic, red pepper flakes, and 1/4 tsp salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon juice and zest.

Meanwhile, bring a pot of water to boil. Add the ravioli and cook as the label directs. When done, transfer into the sauce.

Add the Parmesan to the pasta and sauce and gently stir. Top with the torn basil and serve with crusty french bread. Yay!

Stuffed Portabello Mushrooms

So, I also forgot to take a picture of this... yikes! Off my game...

These are awesome!!! The stuffing is absolutely amazing!

Stuffed Portabello Mushrooms

Adapted from Pioneer Woman

Ingredients

4 whole Portabello mushroom caps, gills removed and cleaned

Olive oil

1/2 lb Italian sausage, or links with casings removed

2 tsp crushed red pepper flakes

1 whole onion, diced

1 bulb fresh fennel, diced

1 whole bell pepper, any color, diced

3 stalks celery, diced

4 cloves garlic, minced

3 sprigs rosemary

3/4 c white wine or chicken stock

1/2 c shredded cheese, plus extra for sprinkling

4 slices sandwich bread, toasted (pulse in food processor for bread crumbs or use store bought bread crumbs)

1 egg, lightly beaten

Directions

Preheat the oven to 450 degrees.

Wipe the portabellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a glass baking dish to coat. Place shrooms in the dish, top down, drizzle with olive oil, salt and pepper. Set aside.

Brown the sausage in a large skillet with a little olive oil and the crushed red pepper over medium high heat. Add the veggies, garlic and rosemary to the skillet when the sausage is browned, cook about 5-7 minutes.

Add the wine to deglaze the pan and allow to cook for another 5 min or so, until everything is tender.

Stir in the shredded cheese and bread crumbs. Taste for seasonings at this point.

Add salt and pepper, if needed, and remove from the heat. Then add the beaten egg and the mixture should seem a little 'wet.' Mound the stuffing into the portabello caps and sprinkle with a little extra cheese. Bake for 35-40 minutes and then enjoy!!

Antipasto Salad

Sorry guys! Forgot to take a picture of this one! I made this salad for an Italian themed family dinner. The dressing is so light and delicious! And the whole recipe is a cinch because all you have to do is cook the pasta, blend the dressing and assemble the other ingredients.

Antipasto Salad

Adapted from Giada DeLaurentis

Ingredients

Dressing:

1 bunch fresh basil, stems removed

1/4 c red wine vinegar

1 clove garlic

1 tsp Dijon mustard

1/2 tsp salt

1/2 tsp pepper

3/4 c extra virgin olive oil

Salad:

1 lb fusilli pasta

1/2 c hard salami, cut into strips (about 3 oz)

1/2 c smoked turkey, cut into strips (about 3 oz)

1/4 c provolone cheese, cut into strips

1/4 c grated Asiago or Parmesan cheese

1/4 c chopped olives (your favorite kind)

3 tbsp roasted red peppers, cut into strips

1/4 tsp salt

1/2 tsp pepper

Directions

Dressing: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.