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mmm...Monday :: 20Lunch Wrap Ideas

INGREDIENTS

tortilla wraps
protein
healthy fruits & vegetables
tasty dips
your imagination

DIRECTIONS

Assemble. Roll. Enjoy!

**I am officially back to work...well part time. I have two large branding projects that will keep me busy for the next couple of weeks. During the day, I am busy wrangling my 16 month old, sketching and doing online research any chance I get. When my weeks are this crazy, I tend to reach for super simple, healthy, fueling foods. Wraps are always quick and convenient, for both me and my busy toddler. I was glad to Pinterest stumble onto this post with 20 wrap ingredient combination ideas. Original post here. Enjoy!

{image credit Pleasure Palate}

mmm...Monday :: Quinoa, Crispy Kale & Zucchini Salad

INGREDIENTS

3 cups chopped kale
1 zucchini, strips made with using a peeler
1/2 cup raw walnuts
1.5 cups chopped wild greens or herbs
5 dates, seeds removed and chopped
1.5 cups sprouted quinoa
3 cups water
olive oil
1 lemon, juiced
sea salt
pepper

DIRECTIONS

Preheat oven to 350 degrees.

In a saucepan mix 3 cups water with the sprouted quinoa and cook on high until it boils. Cover and simmer for 25 minutes or until water is completely gone and quinoa is fluffy.

Put walnuts on a baking sheet and let cook in oven for about 8-10 minutes. Until lightly toasted.

Meanwhile, chop while herbs or greens. Put in a bowl. Add juice of 1 lemon and 1 tsp olive oil plus a pinch of sea salt and cracked pepper. Let sit.

Put chopped kale into a bowl and add 1 Tablespoon olive oil, pinch of sea salt and cracked pepper to taste.

Using a peeler, peel the zucchini into thick strips. Add them to the kale mixture.

Remove walnuts from the oven and transfer to a bowl to cool. Lay the kale and zucchini on the baking sheet and let cook for about 8-10 minutes or until light and crunchy {don't let them burn} depending on your oven.

When quinoa is all cooked. Add 3 Tablespoons olive oil. Sea salt and pepper to taste. I sugget you add more sea salt than you might think you need. It really brings out the quinoa flavor.

Chop the dates and remove the seeds.

Add everything to the kale in layer. I did quinoa then kale/zucchini then microgreens then toasted nuts.

MIX before serving. You might want to add more sea salt and pepper. Taste test before serving.

**We are big spinach eaters in my house, but lately we have been upping the nutrition factor by rotating in more kale. It is a bit intimidating to work with and eat at first, but after a couple of recipes, it is just another dark green. Quite tasty too. Plus, mixed in with one of my favorite little power packed grains, what is not to love?! This would be a great light lunch or a happy little side dish to any meal. This recipe was found on Pure Mamas, one of my favorite food blogs for healthy & tasty recipes. Original recipe found here. Enjoy!

{image credits Pure Mamas}

mmm...Monday :: Lunchbox Couscous

INGREDIENTS

2 cups couscous (dry)
2 cups water
2 teaspoons salt
1 teaspoon sweet paprika
2 tablespoons vinegar
1 tablespoon butter
1 teaspoon thyme (dried)
1 teaspoon rosemary (dried)
1 teaspoon garlic granules
juice of half a lime
2 cups spinach leaves, chopped
1/2 cup spring onion, chopped
1 cup sun-dried tomatoes, chopped
1 cup goat’s milk feta cheese, cubed 
1/2 cup whole black olives
1 cup roasted pumpkin, cubed
a dash of olive oil

DIRECTIONS

Bring water, salt, paprika, thyme, rosemary, garlic granules and butter to a boil in a large saucepan. Remove from heat. Add the couscous and vinegar and set aside for 30 minutes until completely cooled. Fluff up the couscous gently with a fork.

Add lime juice, olive oil, pumpkin, sun-dried tomatoes, olives, feta cheese, spinach and spring onions. Toss gently until mixed evenly.

Pack in lunch containers and store in the fridge for up to a week.

Chef Notes: 

Garlic granules can be found in the dried herb section of the supermarket.

You can add pine nuts, pepitas, sunflower seeds, cranberries, caramelised onion, steamed broccoli or even slices of pan fried chorizo for more options.

**I am really into grains right now. Barley, Farro, Quinoa and Couscous. I have spent my whole life mixing vegetables into either rice or pasta and these grains are a healthy vegetarian way to mix things up! This dish is so colorful and visually appealing. You eat with your eyes first. This recipe would be lovely as a side dish or the star of your next picnic at the Indianapolis Art Museum. Oh wait. That might just be me! Original recipe found here. Enjoy!

{image credit Cook Republic}

mmm...Monday :: Chickpea Panzanella

INGREDIENTS

Salad

1x 14 oz. can of chickpeas, rinsed and drained
1 c. mini cherry tomatoes, halved
1 c. bread chunks, torn (day old is best)
1 c. cucumbers, thinly sliced
¼ c. sweet onion, thinly sliced
¼ c. Kalamata olives, pitted and chopped
⅓ c. feta, crumbled into large chunks
1 lemon, zested
handful of celery tops
handful of basil, torn up with your hands

Dressing

juice of ½ a lemon + more to taste
¼ c. good quality olive oil

DIRECTIONS

Get yourself a giant bowl.

Dig out your mandoline if using (I highly recommend) and thinly slice your cucumbers and onion.

If you do not have day old bread, simply tear some up into bite size chunks. Toast in a 350 F oven for about 10 minutes or so. Don’t burn them!

Meanwhile, zest your lemon and set aside.

Add all of the salad ingredients to the bowl, minus the feta (if you add it too early, it will crumble and disappear into little pieces when tossed).

Add the lemon juice and olive oil. Season with salt and pepper and give it a toss.

Now fold in your feta.

Taste your salad and if you need to, adjust with more lemon, olive oil and seasoning.

**Some of us may have eaten too many sweet treats over the holiday weekend...ahem, me. This vegetarian dish looks like a healthy way to start the week and erase this past weekends sugar overload! I like the ratio of healthy ingredients to bread in this recipe. Would be a great side dish on a Spring picnic...if Spring ever gets here. Original recipe found here. Enjoy!

{image credit The Clever Carrot}

mmm...Monday :: Frosty No Bake Glo Cakes

INGREDIENTS

1 large banana
1/2 cup oats
1/4 cup crisp rice cereal
1 tbsp pure maple syrup
1/2 tbsp peanut butter
1-2 tbsp cacao nibs (optional, but they give it a great crunch)
1-2 tbsp dark chocolate chips (optional, See notes below)
1 tsp cocoa powder
Shredded unsweet. coconut, for garnish

DIRECTIONS

Mash banana in a medium sized bowl (I use a potato masher!).

Add cocoa powder, peanut butter, and maple syrup and stir until fully mixed. Now stir in oats, cacao nibs, and rice crisp.

Divide into 4 Glo Cakes by spooning the batter into a muffin liner or just in a muffin tin. I used an ungreased muffin tin and I had no problems getting them to come out.

Sprinkle with coconut and place in the freezer for 60-80 minutes. Do not over-freeze them. You want them a bit chewy. They will however melt quite fast so please serve immediately.

**I am so thankful I stumbled onto Oh She Glows and all of Angela's vegan recipes. She is the "I" in the directions above. This is a great website to bookmark. We have these Glo Cakes as dessert/snacks every so often. I always double the recipe. 4 does not last long in my house! These come together easily and the hard part is waiting for them to freeze. I am not a fan of coconut, so I leave it out. Original recipe found here. Enjoy!

{image credit Oh She Glows}

mmm...Monday :: Tuscan White Bean Soup

INGREDIENTS

2 cups cannellini beans, soaked and drained
2 carrots, chopped
2 celery ribs, chopped
1 large leek (white and light green parts only), diced
1/2 cup extra-virgin olive oil
3 garlic cloves, sliced
2 cups squash, peeled and cut into cubes
1 potato, peeled and cubed
4 cups vegetable stock
kosher salt and fresh ground pepper
2 tbsp. fresh oregano, minced
4 slices of baguette

DIRECTIONS

In a large saucepan, heat 2 tbsp. oil over medium heat. Add the garlic and cook for 2 minutes. Add in the leeks, carrots, celery, potato and squash and saute for 1o minutes.

Add the vegetable stock and 2 cups of water. Season and bring to a boil. Reduce heat to medium-low, cover and simmer for 20-25 minutes, or until the vegetables are tender.

Stir in the beans and oregano and season to taste. Cook for a further 1o minutes.  Transfer half the mixture to a food processor and purée. Return to the pot and heat through.

Meanwhile, brush the baguette slices with oil and broil until golden brown. Rub with half a garlic head.

Ladle soup into bowl and place a baguette slice on top. Drizzle with the remaining olive oil. Garnish with an oregano sprig. Serves 6-8.

**We had a late Spring snow storm yesterday, and I was feeling in the mood for soup. We ate this vegetarian dish last night with some crusty bread and it was so good! It is full of vegetables and was a sneaky way to make sure Little G ate healthy. (She is very into carbs right now.) I doubled the beans and used 1 tablespoon dried oregano instead. I do not like chunky vegetable soups, so I used an immersion blender on it and it was perfect. I will definitely make this again. Original recipe found here. Enjoy!

{image credit Verses From My Kitchen}

mmm...Monday :: Venetian Carrot Cake

INGREDIENTS

Carrot cake:

1/2 cup regular olive oil, not extra-virgin, plus more for oiling pan
3 tablespoons pine nuts
2 medium carrots, grated (about 2 cups)
1/2 cup golden sultanas
1/4 cup rum
3/4 cup superfine sugar
1 teaspoon vanilla extract
3 eggs
2 1/2 cups almond meal/flour
1/2 teaspoon ground nutmeg
1/2 lemon, zest finely grated and juiced

Mascarpone cream, optional:
1 cup mascarpone
2 teaspoons confectioners' sugar
2 tablespoons rum
1 (9-inch) springform or other round cake tin

DIRECTIONS

Preheat the oven to 350 degrees F. Line the base of the springform pan with a nonstick silicone liner or baking parchment. Grease the sides with olive oil. Add the pine nuts to a small dry pan and toast them over low heat.

Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of kitchen towels. Wrap the towels around the carrots to soak up the excess liquid.

Put the sultanas in a small saucepan with the rum, and bring to the boil over medium heat. Lower the heat and simmer for 3 minutes.

Whisk the sugar and 1/2 cup of oil in a stand mixer or by hand, until creamily and airily mixed together.

Whisk in the vanilla and eggs in a large bowl. Fold in the almond meal/flour, nutmeg, grated carrots, golden sultanas (and any rum that clings to them) and finally the lemon zest and lemon juice.

Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.

Sprinkle with the pine nuts and bake until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, about 30 to 40 minutes.

Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.

Combine the mascarpone, confectioners' sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.

Make Ahead Note:

The cake can be baked up to 3 days ahead. Wrap tightly in plastic wrap and store in airtight container in a cool place. Will keep for a total of 5 to 6 days.

Freeze Note:

The cake can be frozen (still on base of the tin), carefully wrapped in double layer of plastic wrap and 1 layer of foil, for up to 3 months. Defrost overnight at room temperature.

**Let's stay with Italian cake shall we?! Again, this cake does not seem overly sweet, but what a show stopper. I hope I have this cake made the next time some friends stop over to chat! Original recipe found here. Enjoy!

{image credit BBC}

mmm...Monday :: Florentine Cake

INGREDIENT

Butter, for pan
1 1/2 cups/250 g all-purpose flour
1 cup/200 g sugar
1 1/2 tablespoons baking powder
Zest and juice of 1 orange
3 large eggs
1/2 cup warm whole milk
4 tablespoons vegetable oil
Powdered sugar, for topping

DIRECTIONS

Preheat the oven to 360 degrees F. Butter a 9 by 13-inch baking pan.

Add flour, sugar, baking powder, orange zest, orange juice, eggs, milk, and oil. Beat with a hand mixer until thoroughly mixed together, about 3 to 4 minutes.

Add the batter to the buttered pan and bake for about 25 minutes. Test the cake with a toothpick inserted into the center. If it comes out clean, the cake is done.

Let cool for about 30 minutes on the counter, then flip the cake out of the baking pan. Slice and serve sprinkled with powdered sugar.

**This is on my spring list of recipes to try. Sometimes I am in the mood for a cake that is not super sweet and dripping in frosting. I saw this on Extra Virgin and I knew immediately I wanted to try it. Classic Italian cake...sign me up! Original recipe found here. Enjoy!

{image credits Cooking Channel and Extra Virgin}

mmm...Monday :: Turkey Meatballs on Bed of Leeks

INGREDIENTS

2 leeks
3 tablespoons olive oil
1 pound lean ground turkey
1 shallot, finely chopped
1/2 handful fresh parsley, leaves picked and finely chopped
1 cup, plus 2 tablespoons bread crumbs
2 tablespoons freshly grated Parmesan
1 egg yolk
Kosher salt and freshly ground black pepper
1/2 to 3/4 cup warm chicken or vegetable broth

DIRECTIONS

Clean the leeks: cut off the green top parts and slice them lengthwise, separate each leaf and rinse thoroughly under cold water. Dry the leeks well and then roughly chop them.

Using a wooden spoon, saute the leeks in a large skillet with about 3 tablespoons olive oil over medium-high heat, for about 10 minutes, stirring often. Remove from the heat once completely softened and the leeks begin to turn a golden blonde.

While the leeks are cooking, start the meatballs:

In a large bowl, mix together the ground meat, shallot (or onion), chopped parsley, 2 tablespoons bread crumbs, grated Parmesan, and egg yolk. Season the mixture lightly with salt and freshly ground pepper.

Pour the bread crumbs in a pasta bowl and roll in the meatballs as you are preparing them. Set the meat aside on a large plate, do not make a pile; use 2 plates, if necessary.

Return the pan with the leeks to a medium-high heat, add the meatballs and saute gently flipping them once or twice.

Once they are browned, lower the heat and add the broth a few tablespoons at a time. Season with a light sprinkle of salt and some ground pepper, lower the heat to medium-low and cook for about 25 minutes, always making sure that the sauce does not dry up.

**I have been obsessed lately with the Cooking Channel show, Extra Virgin, featuring Debi Mazar and her Tuscan husband Gabriele Corcos. OB-SESSED. Together, they whip up some tasty and healthy Italian recipes. Lately, I have been in the mood to mix up our typical Italian dishes. I was very interested in this one. I mean, how many different ways can you make meatballs? Next time, I will double this recipe. It was excellent and we ate them too quickly. Little G loved them too! Original recipe found here. Enjoy!

{image credits Cooking Channel}

mmm...Monday :: My Favorite Smoothie

INGREDIENTS

1 cup frozen fruit (strawberries, blueberries and mango or switch blueberries out for peaches)
2 tablespoons dry oatmeal
1 tablespoon yogurt (I currently use Organic Plain Whole Milk)
Vanilla Almond Milk
little squeeze of Blue Agave syrup

DIRECTIONS

Place all ingredients in a high powered blender and blend to desired consistency. Sometimes I add a bit more Almond Milk and blend some more.

**You might remember me talking about my favorite smoothie breakfast over here. A couple of months ago I started having smoothies for breakfast. I did not feel like my cereal addiction was giving me the nutrients I needed for the day to keep up with my very active toddler. I prefer to make my smoothies with frozen fruit and not ice. The dry oatmeal seems to keep me full longer. I have also started to work in fruit smoothies to Little G's snack time. It helps me ensure that she is getting all her daily fruit requirements. I make one for me, leave some smoothie in the blender and add a bit more Almond Milk to make it easier for her to drink in a sippy cup. She loves them! Enjoy!

{image credit Vale Design}

mmm...Monday :: Grilled Cumin-Lime Quesadilla

INGREDIENTS

½ medium zucchini
½ tablespoon olive oil
2 teaspoon cumin
¼ teaspoon chile flakes
½ lime juice and zest
½ tablespoon honey
2-3 ounces fresh mozzarella cheese
2-4 8″ or 10″ whole wheat tortillas

DIRECTIONS

Cut zucchini in to ¼” slices and place in a large bowl. Whisk together ½ tablespoon olive oil, 1 teaspoon cumin, ¼ teaspoon flakes, ½ lime zest/juice, and ½ tablespoon of honey. Pour over zucchini, cover, and let sit for at least 30 minutes.

When ready to cook, light grill to medium heat. Place slices on grill and let cook on each side until browned, 2-3 minutes. Remove from heat and carefully cut in to small strips. Layer strips on half of the tortilla and sprinkle mozzarella on top.

Return to grill and cook on each side until tortilla is crisp and cheese is melted. Serve with greek yogurt mixed with lime juice and cilantro.

**You have nothing in the fridge. You desperately need to go grocery shopping. You have one ingredient sitting there needing to be used up. That was me the other day with a couple of zucchinis. I was tired of roasting them or throwing them in pasta or quinoa. By divine intervention, I landed on this easy and tasty recipe from Naturally Ella (It is no secret this is one of my favorite vegetarian recipe websites. I loose hours on there!). It does need some time to marinate so plan dinner accordingly. This was such a flavorful vegetarian dish. I loved it. Original recipe found here. Enjoy!

{gorgeous image credit Naturally Ella}

mmm...Monday :: Starbuck-ish Hot Chocolate

INGREDIENTS

1/4 cup water
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/2 cups milk
1/4 teaspoon vanilla extract

DIRECTIONS

Combine the water, cocoa, and sugar in a 16 ounce microwave safe pitcher, such as a 2 cup glass measuring cup. Microwave the mixture on high for 30 seconds, or until hot. Stir well to create chocolate syrup.

Add the milk to the chocolate syrup and microwave mixture for 1 to 1 1/2 minutes, or until hot. Add the vanilla and pour the drink into a 16 ounce coffee mug. Serve with whipped cream on top.

Makes one 16 ounce (grande size) serving.

**Hello, I am Erin and this winter I was addicted to Starbucks Peppermint Hot Chocolate. Finally, I was sick of spending the money and driving there to get them so I went online and found a knock off recipe. I originally made the full recipe for 16 ounces, which was good, but I prefer to half it and have 8 ounces. This recipe definitely curbed my addiction. I need to purchase the Peppermint syrup to complete the experience. Original recipe found here. Enjoy!

{image credits Xinnn} 

mmm...Monday :: Lentil Sweet Potato Apple Soup

INGREDIENTS

1 tbsp. canola oil
1 onion, diced
½ tsp. minced fresh ginger 
½ tsp. cumin
½ tsp. chili powder 
½ tsp. paprika 
2 lg. sweet potatoes, peeled and chopped
3 lg. carrots, peeled and chopped
1 apple (Gala or similar), peeled and chopped
½ c. lentils, rinsed
4 c. vegetable broth or water
Plain yogurt
Salt and pepper, to taste

DIRECTIONS

Heat the oil and add the onions. Cook for several minutes until soft.

Add the spices as well as the vegetables, apples, and lentils.

Stir thoroughly.

Add the broth and stir again.

Bring to a boil and then a steady simmer.

Cook, covered, until the vegetables and lentils are soft.

Puree with an immersion blender.

Season to taste.

Garnish with a dollop of yogurt.

**I have been on a MAJOR soup kick lately. Both recipes today will be soup. I make them every weekend and some week nights to have on hand for quick lunches, dinners and even snacks. Soup & salad combos are my favorite. This recipe has a similar feel to the recipe I posted earlier, Red Lentil Soup, from A Couple Cooks {love these Indy food bloggers!}, but it has less heat. The apple adds just a hint of sweetness. I have made this a couple of times this fall and winter and it has been a big hit. Little G loves it. My advice would be to chop all of your vegetables before you begin cooking. There is a bit of prep and it is just easier to have everything cut ahead of time. Original recipe found here. Enjoy!

{image credits Soupergirl via Daily Candy DC}

mmm...Monday :: Italian Wedding Soup

INGREDIENTS

Makes 8 QTs of soup

12 cups broth {chicken or vegetable}
olive oil
4 - 6 cloves of garlic, minced
italian sausage, casings removed {you can use turkey sausage}
2 bags baby spinach, chopped and stems removed
1 lb acini de pepe small pasta
salt & fresh ground pepper 

DIRECTIONS

In a separate sauce pan, cook acini de pepe pasta according to directions on box. Once cooked through, drain and rinse with cold water to stop the cooking process. Set aside.

In your stock pot, heat olive oil {about 2 - 3 Tablespoons} on medium heat. Remove sausage from casings and form into little balls. Cook sausage until cooked through and transfer to a paper towel lined plate.

Back in stock pot, add a little more olive oil if needed and cook garlic for about one minute. Make sure garlic does not turn brown. Scrap pan while garlic is cooking to pull up sausage bits. Add broth, spinach, sausage balls and pasta to the stock pot. Salt and pepper to taste. The soup is done cooking when the sinach has wilted.

**My cousin made up this recipe and let me tell you. Easy. Tasty. Freezes well. She said she wanted some Italian Wedding Soup one day and just decided to try and make it up herself. This recipe is the result and it is so good. Little G LOVES this soup. Inhales it. I use my 8 QT stock pot and I have a lot left over to freeze. Apparently, my great-grandmother used to make her standard meatballs and would toss them in to cook in the broth instead of the sausage. Typical Italian Wedding soups have egg and parmesan cheese swirled in. When I asked My Cousin about this, she scrunched up her face and said, and I quote, "Ew. Gross." So her version does not have it and I do not miss it one bit. This is an easy soup to make for an ill relative, someone who has just had a baby or just to sit around with some crusty bread, good wine and good friends. Enjoy! ps my picture does not do it justice. I was too busy eating it to get a good shot!

{image credit Vale Design}

mmm...Monday :: Fruit Salad: Macedonia

INGREDIENTS

1 pound strawberries, hulled and quartered
1 pint blueberries
1 pint blackberries
1 pint raspberries
Juice of 3 oranges
Juice of 1 lemon
2 tablespoons sugar, optional
Small handful fresh mint, leaves picked and chopped

DIRECTIONS

Chop the strawberries and add to a large bowl with the blueberries, blackberries, and raspberries. Add the orange juice, lemon juice, sugar, if using, and mint. Cover with plastic wrap and put in the refrigerator to marinate for at least a couple of hours.

**I found this recipe via the show Extra Virgin on the Cooking Channel. It looked so good I decided to make it for a brunch at the new Mommy and Me class that Little G and I joined. I made it the night before and it was very good. It seemed to go over well. All I brought home was an empty bowl. The colors were amazing and it just looked like a healthy antioxidant salad. Original recipe found here. Enjoy!

{image credits Cooking Channel}

mmm...Monday :: Crustless Mini Quiches

INGREDIENTS

1/4 cup cornstarch
1 1/4 cup whole milk
2 large eggs
2 large egg yolks
1 cup heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon nutmeg
Oil, for the pan
1 tablespoon olive oil
4 cloves garlic, minced
2 shallots, minced
2 small zucchini, grated
1/4 cup grated Gruyere or Parmesan cheese
Fresh basil, finely chopped

DIRECTIONS

Heat oven to 450°F.

Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.

Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.

Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.

Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.

Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.

**Little G and I attended our first Mommy and Me group this past Friday. She went off and played and did a great job and I spent 2.5 uninterrupted hours eating, listening to a speaker and chatting with some lovely moms. It was so scary for me to step out of my comfort zone, but it was so worth it. Anyway, our group table was tasked with amking some brunch items to share. I chose two easy recipes I could make the night before. This one and a second recipe that will post later today. The recipe yields 48 and my husband and I could not stop "testing" them the night before. G actually ate some for lunch when we returned home and loved them as well. Original recipe found here on The Kitchn. Enjoy!

The second picture perfectly illustrates the layering process.

{image credits The Kitchn}

mmm...Monday :: Red Lentil Soup

INGREDIENTS

1 1/2 cups red lentils (soaked, if possible – see below)
3 tablespoons olive oil
One yellow onion
4 cloves garlic
2 carrots
1 15-ounce can diced tomatoes
3 teaspoons cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Fresh ground pepper
1 liter vegetable broth
Sliced almonds
2 lemons
Fresh cilantro

DIRECTIONS

If possible, soak the lentils prior to cooking – place them in a large bowl and cover with several inches of cold water for about 12 hours or so. If you don’t have time, this step is optional – you’ll just have to cook the lentils a bit longer in Step 5.

Chop the onion. Finely dice the 4 cloves garlic. Chop the 2carrots. Chop a bit of cilantro (if using for a garnish).

In a large pot or dutch oven over medium heat, heat 3 tablespoons olive oil. Add the onion, garlic, and carrots and saute, stirring occasionally, for about 4 minutes.

Add the tomatoes, 3 teaspoons cumin, 2 teaspoons paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and a few grinds pepper. Saute for 2 minutes, stirring occasionally.

Add the broth and lentils. Bring to a simmer, then cook until the lentils are soft – about 10 to 15 minutes if soaked, or around 20 to 30 minutes if unsoaked. When the soup is done, puree it using an immersion blender (or regular blender).

While the soup cooks, toast the almonds – in a dry pan over medium heat, heat the almonds, stirring occasionally, until browned – about 3 to 4 minutes (make sure to watch them constantly so they do not burn).

When the soup is done, dish the soup into bowls. Garnish with toasted almonds, fresh squeezed lemon juice, fresh cilantro, and a drizzle of olive oil.

**This recipe was so good. I made it as a "filler" food when we had all of my husband's family in town for Thanksgiving. People ate it along with a light lunch or dinner. It has a bit of an Indian spicy flare to it. We paired it with some naan bread. Original recipe found here via A Couple Cooks. Enjoy!

 

{image credits A Couple Cooks}

mmm...Monday :: Christmas in a Cookie

INGREDIENTS

Cookie

1 1/4 c. all-purpose unbleached flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1 1/2 c. sugar
1 egg
sea salt

Filling

10 oz. white chocolate
1/4 c. crushed peppermint, plus more for garnish
2 tbsp. salted butter, room temperature
2/3 c. heavy cream

DIRECTIONS

Make cookies. Preheat oven to 375°. Line baking sheets with Silpat or parchment paper.

Whisk together flour, cocoa powder, baking soda, and baking powder. Set aside.

Cream together butter and sugar until light and fluffy. Mix in egg.

Slowly mix in flour mixture until evenly incorporated.

Roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass, about 2 1/4-inches in diameter. Use extra flour on the bottom of the cup if sticking occurs. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie. Minor spreading will occur.

Bake for 7 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.
Allow to cool completely.

Make ganache. Add white chocolate chips, peppermints, and butter to a heat proof bowl. Heat cream in a saucepan over medium-high heat until simmering.

Pour over chocolate chip mixture and whisk until combined. Allow to cool and thicken, about 1 hour. Stir occasionally.

Spread ganache over half of the cookies. Sprinkle with additional peppermints. Top with cookie and serve.

Store in an airtight container.

**This is on my list of "must bake" for the holidays. Don't they look amazing?! The recipe is from the uber talented The FauxMartha. Don't forget to check out her Christmas in a Bowl recipe too. Original recipe found here. Enjoy!

 

{image credit The Fauxmartha}

mmm...Monday :: Crispy Quinoa Sliders

INGREDIENTS

1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping
1/2 cup chipotle mayo, for topping

DIRECTIONS

Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.

While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have. <- this will differ!

Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!

**These are awesome! The Husband and I have been searching for new and healthy recipes and we stumbled onto this one. I love a good crunch in a sandwich and this crisp up so nice. We are already planning a seasame seed oil Asian version. We did not use the chipotle mayo recipe provided above. We just mixed some mayo and on hand Chipotle Tabasco. Original recipe found here. Ooh, and I love How Sweet It Is's Weekly Menu at the bottom of the page. I always love to know what people are eating for dinner :)

{image credits How Sweet It Is}

mmm...Monday :: Shrimp Mashed Potatoes

INGREDIENTS

Potatoes

2 pounds medium-size Yukon gold potatoes, peeled and diced
6 tablespoons unsalted butter, at room temperature
2 cloves garlic, peeled
1 tablespoon plus 1 teaspoon kosher salt
¼ to ½ cup half-and-half, at room temperature
2 small lemons, zested
2 ½ teaspoons chopped fresh chives
2 ½ teaspoons chopped fresh Italian parsley
2 ½ teaspoons chopped fresh thyme
½ teaspoon freshly ground black pepper

Shrimp

2 tablespoons unsalted butter, room temperature
12 ounces medium shrimp (about 30 per pound) peeled and deveined 
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper 

DIRECTIONS

Potatoes

Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Simmer until tender, 15 to 20 minutes. Remove the garlic cloves. Drain the potatoes in a colander. Place the potatoes back into the saucepan. Add the remaining 4 tablespoons butter and the half-and-half. Using a hand masher, mash the potatoes until smooth. Stir in the zest, chives, parsley, thyme, the remaining1 teaspoon salt and 1/2 teaspoon pepper. Keep warm over low heat.

Shrimp

In a medium nonstick skillet, heat the butter over medium-high heat. Add the shrimp and sprinkle with the salt and pepper. Cook until the shrimp are cooked through, about 3 minutes, Using a slotted spoon, remove the shrimp and set aside. When cool enough to handle, chop the shrimp into 1/2 inch pieces. Stir the shrimp and any pan juices into the potatoes.

Transfer to a bowl and serve warm.

**We paired these potatoes with the Garlic Butter Roasted Mushrooms, added a protein and had a wonderful meal. These potatoes would be a great side for any dinner party. Original recipe found here. Enjoy!

{image credits Giada De Laurentiis}

mmm...Monday :: Garlic Butter Roasted Mushrooms

INGREDIENTS

1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

DIRECTIONS

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

**MAKE THIS RIGHT NOW. Period. This was amazing and amazingly simple! I love mushrooms and this took them to a whole new level. This recipe was so easy, yet tasted so sophisticated. We left out the capers because we were out of them at the time. I will definitely try this recipe with them as well to taste the difference. Original recipe found here. Enjoy!

{image credit Smitten Kitchen}

mmm...Monday :: Zucchini Pasta

INGREDIENTS

1/2 cup flavorful pitted olives, lightly chopped {WE USED KALAMATA OLIVES}
2 ripe tomatoes, seeded and chopped
2 to 3 tablespoons chopped fresh mint
2 tablespoons capers
1 clove garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon orange zest
1/3 cup olive oil
Kosher salt and freshly cracked pepper
12 ounces angel hair pasta {WE MADE ZUCCHINI PASTA!!}
Parmesan, for grating
We added Red Wine Vinegar to taste

DIRECTIONS

In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.

Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.

**Ahh kittens do I have a tasty vegetarian recipe for you today! My 62 year old Dad has currently started a Raw diet. Yep, Raw diet. It is like vegan eating on steroids. Pretty much veggies, fruits and nuts and thats it. We eat together as a family all the time, so we have all been exploring Raw recipes to help him stay on track. My husband found this recipe and adjusted it by adding zucchini pasta and some red wine vinegar. It was so good and super healthy. To my surprise, it was actually very filling as well. Also, I don't like olives, but I every last one in this dish. Original Recipe found here. Our new favorite Raw recipe site found here. Enjoy!

{image credits Gemma Petrie and Food Network}

 

mmm...Monday :: Campanelle with Spicy Mint Sauce

INGREDIENTS

Pasta

Salt
1 pound campanelle pasta {bell shaped}
1 cup grated Pecorino Romano cheese

Spicy Mint Sauce

1 1/4 cups chopped fresh mint
1/2 cup grated Pecorino Romano cheese
1/2 cup extra-virgin olive oil
1 large serrano chile, stemmed, seeded and coarsely chopped
1 clove garlic, peeled and smashed

DIRECTIONS

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the cheese and toss until coated.

For the sauce: Combine the mint, cheese, oil, chile and garlic in a food processor. Blend until smooth.

Add the sauce to the pasta and toss until coated.

**I made this IMMEDIATELY after watching Giada's show featuring this vegetarian recipe. All I am going to say is: So damn EASY. So damn TASTY. Definitely a dish you could make for a dinner party and it seems so gourmet. The mint and heat from the chile was such a nice change of pace. Also, this is a great summer pasta dish. It was so light. Add some cherry or grape tomatoes and you will have one spectacular dish. Original recipe found here. Enjoy!

{image credits Food Network}

mmm...Monday :: My New Favorite Salad

INGREDIENTS

spinach and/or mixed greens
avocados
marinated artichokes {in the italian section}
canned hearts of palm {in the italian section}
olive oil
balsamic vinegar

DIRECTIONS

Tear or rough chop spinach and/or mixed greens. Rough chop hearts of palm, artichokes and avocados and add to salad. Add a small amount of olive oil and balsamic vinegar to taste. Mix ingredients gently. **The key is to simply coat the salad, not drown it.** 

**Hello everyone! I am back with some of my new favorite recipes that we have been indulging in. I had this unbelievably simple vegetarian salad on vacation with my family a couple of weeks ago. We {11 adults + 6 kids + 3 dogs + 1 baby} rented a big property in Wisconsin with a gourmet kitchen {roughing in I know!} and we cooked and baked our little Italian hearts out. The Uncle made this salad and I have been eating it and entertaining with it ever since. Enjoy!

{image credits cafemama}

mmm...Monday :: Candy Cane Cookies

INGREDIENTS

1/3 Cup Finely Crushed Peppermint Candy Canes
1/3 Cup Sugar
1/2 Cup Shortening
1/2 Cup Butter, Softened
1 Cup Sifted Powdered Sugar
1 Egg
1 Tsp Vanilla Extract
1 Tsp Imitation Almond Extract
2 1/2 Cups All Purpose Flour
1 Tsp Salt
1/2 Tsp Red Food Coloring

DIRECTIONS

Start by combining the crushed peppermint and sugar and set aside.

In a large mixing bowl cream together the shortening and the butter then add in the sugar continue beating. Next add the egg and the flavorings then mix in the flour and salt. Continue mixing until well combined.

At this point divide the dough in half and tint one half with the red food coloring.

Let the dough chill for at least an hour in the fridge.

Once the dough is chilled, go ahead and preheat the oven to 375*.

Roll out red dough about 1/4 inch thick then roll out the rest of the dough until 1/4 inch thick. Lay them on top of each other and roll up like a long roll. If you need a visual at this point, think of the packaged cookie dough at the stores in a long roll, that's the concept here. Take teaspoonfuls and drop on greased cookie sheets or use parchment paper.

These will bake for about 9 minutes. Once they come out of the oven immediately sprinkle with the crushed candy mixture and move to wire racks to fully cool.

*Note: You can use real almond extract, I am allergic to tree nuts so I have to use imitation almond extract.

**Another tasty holiday cookie recipe to add to my pregnancy nesting baking list! Orginal recipe found here. Found via Pinterest. Enjoy!

 {image credit Mommy Hates Cooking}

mmm...Monday :: Peppermint Sugar Cookies

INGREDIENTS

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup powdered sugar
1 large egg yolk
2 large egg whites
1/2 teaspoon peppermint extract
1/2 cup finely crushed hard peppermint candies or candy canes (about 3-ounces)
additional powdered sugar for rolling

DIRECTIONS

Sift together dry ingredients- flour, baking powder and salt; set aside.

In a large bowl, beat butter and powdered sugar with an electric mixer until light and fluffy. Add egg yolk and beat until blended. Add egg whites and extract and mix well (mixture will look grainy). Gradually beat dry ingredients into butter mixture. Stir in peppermint candies.

Gather dough into a ball. Wrap dough in plastic and chill for about an hour.

Preheat oven to 350°F. Position rack in middle of oven. Line 2 large baking sheets with parchment, or spray with nonstick spray.

Form dough into 1-inch balls. Roll in powdered sugar and place on prepared baking sheets, spacing 2 inches apart. Using tines of a fork, flatten each cookie, creating crisscross pattern.

Bake until cookies are golden on bottom, 10 to 12 minutes. Transfer to racks to cool completely.

TIPS

*Use round peppermint mints or small candy canes (they easier to unwrap than the larger ones).
*These cookies turn out best if mint is crushed finely, with few large "chunks" of peppermint.
*Reader tip: Add white chocolate chips!
*Since readers recommended it, I added some peppermint extract to the original recipe.

**I am SO in the nesting phase of this pregnancy. All I want to do is bake. I am going to be making my second batch of my grandmother's homemade rolls today to freeze and I have been adding cookies recipes to my lists. Original recipe found here. Found via Pinterest. Enjoy!

{image credit Recipe Girl}

mmm...Monday :: Candy Cane Blossoms

INGREDIENTS

1 bag Hersheys Kisses brand Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and Green colored sugar

DIRECTIONS

Preheat oven to 350°. Remove wrappers from candies (approximately 35).

Beat butter, sugar, vanilla and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 8 -10 minutes or until edges are lightly browned and cookies are set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.

**My mom needed a recipe for a yearly holiday cookie exchange that she participates in, so we took to Pinterest and stumbled onto these beauties. They are so festive. She made them this weekend and said they are so easy to make. I taste tested them and they are equally delicious! Original Hershey's recipe found here. Pinned from Baked Perfection and pinned onto my Pinterest Holiday board. Enjoy!

{image credit Baked Perfection}

40 Homemade Edible Gifts

Thanksgiving is over. Baby Vale will be coming within the month. Holiday decorations are going up and I am getting in the holiday spirit! I love homemade gifts and I love them even more if they involve food. I was very excited to stumble onto this Yummy Presents link from The Kitchn via Pinterest. These goodies would make great holiday and/or hostess gifts for upcoming holiday parties.

{image credits The Kitchn and link respectable owners found via Pinterest}

DIY Take-Along Treats 5: Peppermint Bark

This Take-Along Treat peppermint bark recipe is so simple! Bundled in a tin it makes the prettiest holiday party or hostess gift. The Food Network Magazine December 2010 issue features some interesting bark recipes using white and dark chocolate. They even suggest swirling the two chocolates together. So pretty! They also suggest a whole bunch of ingredients to use instead of peppermints such as candied orange peels, pistachios, dried cranberries, figs, etc. Makes the bark look so sophisticated. You could even use ingredients with colors that would match the theme of your holiday party! The possibilities are endless...Free PDF download includes 2 4x6 recipe cards with this recipe already typed in! Just make the treat, print recipe card PDF onto cardstock, trim and give with love! Enjoy!

Make sure to check out all of the Take-Along Treat recipes!

Download PeppermintBark recipe card here.

{image credits Food Network}

DIY Take-Along Treats 4: Maple Chile Popcorn

Yeah! Take-Aong Treats are back! Today's treat, Maple Chile Popcorn, is brought to you by my amazing recipe finder Sister-in-law. My husband, his twin brother and I hosted a Thanksgiving "dress rehearsal" dinner at our home this past Saturday. That just means we had 16 people at our house for early Thanksgiving! It was a success and this popcorn made the best snack. It was sweet with a nice spicy kick. She added some nuts and pretzel rods for some extra crunch! PDF download includes 2 4x6 recipe cards with this recipe already typed in! Just make the treat, print recipe card PDF onto cardstock, trim and give with love! Enjoy! {It was gone so quickly I almost did not get a picture of it!} Don't miss Take-Along Treat 1, Take-Along Treat 2 and Take-Along Treat 3.

Download MapleChilePopcorn recipe card here.

COMMON SENSE RULE: For personal use only. Not for commercial use.   ©erinvaledesign.com

DIY Take-Along Treats 3: Bourbon Chocolate Pecan Pie

Today is the last of the "take-along" treats and it is sweet and easy to make. Today is Bourbon Chocolate Pecan Pie day! I had this at my sister-in-law's house one Thanksgiving and I sat at her computer immediately after dessert and emailed myself the recipe. This is such a great twist on a simple pecan pie. So tasty and rich. PDF download includes 2 4x6 recipe cards with this recipe already typed in! Just make the treat, print recipe card PDF onto cardstock, trim and give with love!  {This is also one of my husband's favorite recipes to make. So from my family to yours, happy, safe and tasty holidays to you all!}

Download BourbonChocolatePecanPie recipe card here.

 

 
COMMON SENSE RULE: For personal use only. Not for commercial use.   ©erinvaledesign.com

** AN OLDIE, BUT A GOODIE **

DIY Take-Along Treats 2: Grandma's Caponata

It is day 2 of the "take-along" treats recipe and free PDF recipe card downloads. I am so excited to share this recipe with you! It is one of my Grandmother's Italian show stoppers! If you like vegetables, you will love this. I have had this a couple of times, but recently at the uncles' house while visiting and it was so good I knew I wanted to share. PDF download includes 2 4x6 recipe cards with this recipe already typed in! Just make the treat, print recipe card PDF onto cardstock, trim and give with love! Enjoy! 

Download Caponata recipe card here.

 

 

COMMON SENSE RULE: For personal use only. Not for commercial use.   ©erinvaledesign.com

** AN OLDIE, BUT A GOODIE **

DIY Take-Along Treats 1: Chili Cumin Cashews

Every time we travel with my uncle, he makes us all little "take-along" treat bags filled with tasty homemade snacks. As I am sure a lot of you are hosting or attending the upcoming holidays, these next three days will be filled with 3 "take-along" recipes and coordinating free recipe card PDF downloads to give to your guests or your host and hostess. PDF download includes 2 4x6 recipe cards with this recipe already typed in! Just make the treat, print recipe card PDF onto cardstock, trim and give with love! Enjoy!

Download ChiliCuminCashews recipe card here. 

 

COMMON SENSE RULE: For personal use only. Not for commercial use.   ©erinvaledesign.com

** AN OLDIE, BUT A GOODIE **

mmm...Monday :: Eggplant Involtini

INGREDIENTS

Involtini

1 eggplant
kosher salt
olive oil for frying (AK used canola oil)
tomato sauce
heavy cream
freshly grated Asiago cheese or Parmigiano Reggiano (AK used parm)

Stuffing

bread crumbs, about 1/2 cup
1 cup whole milk ricotta
grated zest of 1 lemon
juice of 1/2 lemon
1 tsp. fresh thyme leaves, minced
1/4 tsp. kosher salt

DIRECTIONS

Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lenthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (I was impatient and only let them drain for about a half hour… worked out just fine.) Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (I used a cast iron pan) and heat to 360ºF on a deep-frying thermometer. (I did not use a thermometer — just watched the oil and tested when I thought it was ready.) Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices.

Meanwhile, make the stuffing. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt.

Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish (or individual gratin dishes) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the Asiago (or parm) before serving.

**This is on our menu planning for this week. I have been looking for new and interesting recipes that help me get a range of vegetables during pregnancy. This image looks so damn tasty! Original recipe found here and adapted from Tartine Bread. Found via Pinterest. Enjoy!

{image credits Alexandra's Kitchen}

mmm...Monday :: Lava rock shrimp w honey chipotle lime sauce

INGREDIENTS

Honey Chipotle Lime Sauce

1 cup barbecue sauce
1/4 cup honey
1/4 cup lime juice (about 1 1/2 limes)
1/4 cup canola oil
2 teaspoons Dijon mustard
Pinch red chile flakes
Pinch chili powder
Pinch cayenne pepper
4 chipotles in adobo

Rock Shrimp

3/4 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
12 ounces rock shrimp (about 1 1/2 cups)
Canola oil, for frying
1 cup cooked rice noodles, optional, for garnish
6 lime wheels, optional, for garnish
4 tablespoons Mango Jicama Salsa, recipe follows
1 pinch chile threads, optional, for garnish
Lotus chips, optional, for garnish
2 lime wedges, for service

DIRECTIONS

For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepanto heat through over medium heat.

For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly.

Preheat a couple inches canola oilto 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate.

Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.

Add the shrimp to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Garnish with Mango Jicama Salsa, chile threads, lotus chips and a lime wedge, if desired. Serve immediately.

**I have been C-R-A-V-I-N-G spicy food in the end of this pregnancy. So naturally, when I stumbled across this recipe I had to bookmark it! The original recipe also includes a quick Mango Jicama Salsa. Enjoy!

mmm...Monday :: Halloween Food Ideas

20 fun Halloween food ideas via Babble. Have a safe and Happy Halloween!

{image credits via Babble found via Pinterest}

mmm...Monday :: Candy Corn Sugar Cookies

INGREDIENTS

2 sticks butter, softened
1 c. sugar
1 egg
2 T. lemon juice
2 t. lemon zest
1/8 t. salt
3 c. flour
1/2 t. baking soda
red food dye
yellow food dye
1/2 c. granulated sugar (for dusting)

DIRECTIONS

Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough. In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.

**I hate candy corns, but I LOVE sugar cookies! These cookies look so cute and festive and fairly easy to make. Anyone looking to surprise me with cookies, these might make a nice gift...hint, hint. These would also make the cutest favor treats for a Halloween party. Original recipe found here and here. Enjoy!

{image credits Kathie Cooks found via Pinterest}

mmm...Monday :: {4 ingredient} Pumpkin Frozen Yogurt

INGREDIENTS

1 cup nonfat vanilla yogurt, strained
1 cup pumpkin puree
1 tablespoon granulated sugar
1 teaspoon pumpkin pie spice

DIRECTIONS

Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency.

Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

**This recipe looks so simple! I am not in charge of Thanskgiving this year, but I have been looking for a simple dish to bring along to my brothers {afterall I will be 36 weeks pregnant at that point!}. Original recipe found here. Enjoy!

{image credits The Family Kitchen found via Pinterest}

mmm...Monday :: Mini Pumpkin Cupcakes with Chocolate Frosting

INGREDIENTS

Cupcakes

1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's)
2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla)
1/2 cup whole milk, at room temperature
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons pumpkin pie spice

Frosting

1 cup powdered sugar
1/2 cup cream cheese, at room temperature
1/2 stick unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder
1/4 cup sour cream

To decorate: mini-chocolate chips, sprinkles, colored sugar, small candies

DIRECTIONS

Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.

In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.

Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.

Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.

Cook's Note: The batter can also be spooned into 12 regular-sized cupcake molds and baked in a preheated 350 degree F oven for 20 to 25 minutes.

**I had a version of these this weekend. So freakin' good! They started my current spice cake obsession. {However, the cupcakes I had were topped with a cinnamon frosting. It probably had a cream cheese base. Nice tang.} Another Giada tasty treat! Original recipe found here.

{image credits Jiffy Cat}

mmm...Monday :: Halloween Spice Cake

INGREDIENTS

Butter
1 1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup sugar
1/4 cup packed light brown sugar
2/3 cup vegetable oil
1/3 cup unsweetened applesauce
2 eggs
1 teaspoon pure vanilla extract
Powdered sugar, for dusting

DIRECTIONS

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5-inch loaf pan. Set aside.

In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspice.

In a large bowl, beat the sugars, oil, applesauce, eggs, and vanilla extract to blend. Add the dry ingredients and stir until just blended. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake for 10 minutes. Unmold the cake and place on a wire rack to cool completely. Dust with powdered sugar and cut into slices for serving.

**I have been on a spice cake kick lately. I am definitely going to try this recipe this weekend! I bet it will be another Giada favorite of mine. Original recipe found here.

{image credits Teo}

mmm...Monday :: Pumpkin Spice Latte Cupcakes

INGREDIENTS

For the cupcakes

2 2/3 cups all-purpose flour
3 tablespoons espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15 oz) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
1/2 cup coffee or espresso, for brushing

For the whipped cream

2 1/4 cups heavy cream, chilled
1/4 cup confectioners' sugar

For the garnish

Ground cinnamon
Caramel Sauce

DIRECTIONS

To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated suagr, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing until just incorporated.

Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners' sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes, Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

**I stumbled onto this recipe via Pinterest. These look like such a Fall tasty treat! Original recipe found here. Cake adapted from Williams Sonoma. Enjoy! {ps that caramel sauce recipe would make such a great homemade holiday gift for someone with a sweet tooth!}

**Don't miss Annie's Eats new recipe for Pumpkin Donuts! Adapted from Pinch My Salt, originally from Bon Appétit.

{image credits Annie's Eats}

mmm...Monday :: Roasted Chicken with Balsamic Vinaigrette

INGREDIENTS

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck & backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

DIRECTIONS

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

**I do not like chicken, but I have been trying to make myself eat some here and there. I like it to be roasted. Then it is tasty and juicy. I made this recipe last week and served it with these Baked Parmesan Mashed Potatoes and steamed broccoli with a Cooking Light cheese sauce. We invited my parents over. Dinner was a big hit! I used 1 package of chicken tenders {about 1 pound} and roasted them for about 30-35 minutes. It was just the right amount for everyone. Original recipe found here. Enjoy!

mmm...Monday :: Goat Cheese, Lentil & Brown Rice Rolls

INGREDIENTS

Butter, for greasing the baking dish
6 large Swiss chard leaves (about 1 1/4 pounds)
Salt

Filling

2 cups cooked short grain brown rice
1 packed cup baby arugula leaves, chopped
1 cup goat cheese, at room temperature (8 ounces)
1 cup cooked green lentils
1/2 cup chopped fresh mint leaves
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
One 26-ounce jar marinara or tomato-basil sauce
1/2 cup grated Parmesan (2 ounces)
2 tablespoons olive oil, or unsalted butter diced into 1/4-inch pieces

DIRECTIONS

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.

Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.

For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.

Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.

Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.

**It is nice to finally have my appetite back! I saw this recipe on the Giada at Home Viewer's Choice: Vegetarian show. I am always on the hunt for new veggie recipes and this one looked so pretty and so healthy. Definitely going on my "make this week" meal planner. Original recipe found here. Enjoy!

mmm...Monday :: Apple Pie Cupcakes

INGREDIENTS

For cupcakes:

3 cups sifted cake flour
1 tbsp. baking powder
½ tsp. salt
1 cup unsalted butter, at room temperature
2 cups sugar
4 eggs
1 ½ tsp. vanilla extract
1 cup milk

For the apple filling:

2 tbsp. butter
2 tsp. cinnamon
2-3 tbsp. sugar
3 large Granny Smith apples, peeled, cored and diced

For Cinnamon Buttercream Frosting

from Natalie at Oven Love

1 cup unsalted butter at room temperature
6 to 8 cups confectioners’ sugar, sifted
1/2 cup milk
2 teaspoons vanilla extract
up to 1 tablespoon cinnamon

DIRECTIONS

In a medium bowl, sift cake flour, baking powder and salt. With an electric mixer, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down the sides of bowl after each addition. Add vanilla extract; mix well to combine. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined.

Divide batter evenly among cupcake liners, filling about 2/3-3/4 full. Bake until golden; about 18 to 22 minutes. Remove from oven; cool for 5 minutes in pans. Transfer to wire racks; cool completely.

Apple filling: heat butter in medium skillet over medium-high heat. Add cinnamon and sugar; cook for a minute, until mixture begins to bubble. Lower heat to medium; stir in the apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

While apple mixture cools, use cone method to remove a chunk from center of each cupcake, leave a rim around the top of cupcake. Fill holes with cooled apple mixture.

FROSTING

Beat butter in a stand mixer until smooth.  Add 4-5 cups confectioners' sugar, milk and vanilla.  Beat until sugar disappears.  Add more sugar, by 1/2 cups, until desired consistency is reached. (For a stiff buttercream, use close to the max- 7-8 cups).  Beat in cinnamon.

**I saw this recipe on Pinterest and I am stashing it away on my Tasty Tidbits board for Fall. It looks so good! Original recipe found here. Found via Pinterest here. Enjoy!

{image credits the Tale of Two Kitchens}

mmm...Monday :: Crispy Baked Onion Rings

INGREDIENTS

1/4 cup canola oil, divided
2 large sweet onions {we used Vidalias}
7 ounces corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon paprika
1/2 cup egg whites, about 3 large eggs
non-stick cooking spray

DIRECTIONS

Preheat oven to 400° F. Pour 2 tablespoons oil on each of 2 baking sheets and place in the oven to preheat. Cut onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside.

Combine cereal and next 3 ingredients; divide in half, and set aside. Beat egg whites at high speed with an electric mixer until very frothy soft peaks form.

Remove baking sheets from oven and tilt to evenly coat with hot oil. Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets and spray tops with cooking spray. Repeat procedure with remaining onion rings and crumb mixture.

Bake at 400° for 15 to 20 minutes or until crisp; serve warm.

**My Sis-In-Law made these for us on our second annual family vacation to North Topsail Beach, NC this summer. We used Vidalia onions. Now, I am not a big onion ring eater, but I ate my weight in these! We dipped them in a homemade spicy chipotle mayo. So good! Enjoy!

{image credits amyisaacson}

mmm...Monday :: Oprah Art Smith Monkey Bread

INGREDIENTS

2 cups sugar
1/2 cup Karo corn syrup
Water , as needed
5 Tbsp. butter
2 cups heavy cream
1 tsp. vanilla bean paste or vanilla extract

1 cup sugar
2 tsp. Saigon cinnamon

2 ounces fresh yeast
1/2 cup honey
1/2 cup warm water

Bloomed yeast
1 egg
4 oz. (1 stick) butter
2 1/4 cup whole wheat flour
2 3/4 cup all-purpose flour
1 tsp. salt

DIRECTIONS

Equipment Needed
Mixer with dough hook
Medium size non-stick Bundt pan
Pastry brush

To make caramel sauce: In a small heavy gauge sauce pot, combine sugar and Karo syrup, stir in water until the mixture resembles wet sand.

Cook, without stirring, over medium heat until mixture is amber in color.

Once desired color is achieved, remove from heat and whisk in butter (until completely melted), then warm heavy cream and vanilla.

Be careful when adding cream as steam and bubbles will rise. Cool and serve.

To make cinnamon sugar: Mix cinnamon and sugar. Set aside for later use.

To bloom yeast: Mix yeast, water and honey for 10 minutes until foamy.

To make bread: Set oven to 350°.

Knead all ingredients in mixer with a dough hook until the dough comes together and pulls away from the sides of the bowl, about 8 minutes.

Remove dough and knead on a floured counter until smooth and elastic, about 10 minutes (adding some all-purpose flour if needed). Let the dough rise in warm spot until doubled in size, punch down and rise again for another 30 minutes.

Cut out 1-ounce pieces and roll into ball shape, Brush pan with melted butter and lightly coat pan with cinnamon sugar, place dough balls in Bundt pan. Begin to stack dough balls on top of each other until the bottom of the pan is covered, brush each layer with melted butter and sprinkle with cinnamon-sugar, repeat layers (2-3 layers high).

Fill the Bundt pan about half way with dough, place in the pre-heated oven for 25-30 minutes at 350°, rotating every 10 minutes. Monkey Bread will double in size once baked. Remove and let cool for 10 minutes, turn Bundt pan over onto a plate, spoon caramel sauce over and serve.

**Saw this recipe on Oprah and I had to include it in mmm...Monday. Apparently it is Oprah's best friend Gayle's favorite! Looked so good! Original recipe found here. Enjoy!

mmm...Monday :: Mango Avocado Salad

INGREDIENTS

2 ripe avocados, peeled and cut into 1/2" cubes
3 tablespoons lime juice
1 ripe mango, peeled and cut into 1/2" cubes
1 jalapeño, seeded and minced
1 teaspoon grated lime zest
1/2 teaspoon salt
1/4 teaspoon sugar (or agave nectar)
2 tablespoon chopped cilantro, plus more for garnish
4 tablespoon olive oil
1 15.5-oz can black beans, drained and rinsed
black pepper, to taste

DIRECTIONS

In a medium bowl, toss mango and jalapeño with 1 T lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette. To assemble, spoon the black beans with vinaigrette into the center of a serving platter. Top with the mango-avocado mixture. Garnish with chopped cilantro and black pepper.

**This looks so amazing! Healthy and the color combination is stunning. They say we eat with our eyes first. My husband is on a mango kick so I am sure I will be eating this this week! Found via Laura Wilhelm Pinterest on Fresh365 adapted from a Whole Foods recipe. Enjoy!

{image credits Fresh365}

mmm...Monday :: {easy} Broccoli Soup

INGREDIENTS

1 bunch broccoli {or 1-2 bags frozen broccoli}
5 cups water
3 chicken bouillon cubes
1 cup small pasta
1 cup ricotta cheese
1/4 teaspoon pepper 

DIRECTIONS

Chop broccoli into small pieces. Combine in a large pot with water and bouillon cubes and bring to a boil. Reduce heat to low and cover and cook until broccoli is tender. Stir in small pasta and pepper. Bring to a boil over high heat and then reduce to medium heat. Cook uncovered until pasta is done, about 10 minutes. Remove from heat. Stir in ricotta cheese.

**Hello everyone! I hope you had a lovely holiday weekend. We spend the weekend with family and enjoyed great food and company. My Grandfather had stumbled onto this recipe and we had it for lunch one day. Super easy to make, healthy and really tasty. Paired with a salad or sandwich, this soup would be so easy for a quick weeknight meal. My husband would recommend topping with some shredded cheddar cheese...Enjoy!

{image credits extrachewy2003}

mmm...Monday :: Chicken Tortilla Soup

INGREDIENTS

Tortilla Strips
8 (6-inch) corn tortillas, cut into 1/2 inch wide strips
1 tablespoon vegetable oil
Table salt

Soup
2 bone in, skin-on split chicken breasts (about 1 1/2 pounds)
8 cups low-sodium chicken broth
1 very large onion (about 1 pound), peeled and quartered
4 medium garlic cloves, peeled
2 large sprigs fresh epazote, or 8 to 10 sprigs fresh cilantro
1 sprig fresh oregano
Table salt
2 medium tomatoes, cored and quartered
1/2 medium jalapeño chile
1 chipotle chile in adobo, plus 1 tablespoon adobo sauce
1 tablespoon vegetable oil

Garnishes
1 lime, cut into wedges
1 avocado, diced fine
8 oz crumbled cheese of your choice
Cilantro leaves
Mixed jalapeño
Sour Cream

DIRECTIONS

For the tortilla strips: Adjust oven rack to middle position; heat oven to 425°. Spread tortilla strips on rimmed baking sheet; drizzle with olive oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips halfway through baking time. Remove from oven and season strips lightly with salt; transfer to plate lined with several paper towels.

For the soup: While tortilla strips bake, bring chicken, borth, 2 onion quartered, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite sized pieces; discard bones.

Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls. Garnish as desired.

**I know we are about out of soup season, but I had to share this recipe with you. The infamous Sister-In-Law recently emailed me this recipe in a pinch and I have made it 3 times already! I love how easy it is to make and it tastes phenomenal! So spicy! I used chicken breasts/tenders and not bone in and I did not use a Dutch Oven the first 2 times. Worked just fine. Enjoy!

{image credits evilmodori}

mmm...Monday :: Red Cabbage & Roasted Brussels Sprouts

INGREDIENTS

1/2 cup pine nuts
1 pound brussel sprouts, quartered
6 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon pure chili powder, such as ancho
1 1/2 pounds red cabbage, very thinly sliced on a mandoline (6 cups)
1/2 cup dried cranberries
4 garlic cloves, thinly sliced
1 ounce Parmigiano-Reggiano cheese, thinly shaved

DIRECTIONS

Preheat the oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.

Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.

In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve right away.

**Hi guys! I am back with another recipe found by my Sis-In-Law. The woman has a sixth sense for finding healthy, tasty and unique recipes. This one might sound scary at first. Brussels Sprouts...I know, but trust me, the combination of the red cabbage and roasted brussels sprout is so good! I am so into roasted vegetables right now. The longer this sits in the fridge, the better it tastes. Enjoy! Original recipe found here.

{image credits PeaSoupEats}