Monday, May 30, 2016

Crock Pot Buffalo Meatballs

Crock Pot Buffalo Meatballs: Savory Sweet and Satisfying

Deliciously spicy meatballs that are the easy to make. Plus you can use your preferred ground meat. I used ground turkey, because that is what my family prefers, but you could use ground chicken or ground beef.

Crock Pot Buffalo Meatballs
Ingredients:
1 pound ground turkey
3/4 cup panko
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 green onions, thinly sliced
black pepper, to taste
3/4 cup buffalo sauce

Directions:
Preheat oven to 400º F. Line a baking sheet with parchment paper or a slipmat.

In a large bowl add the ground turkey, panko, egg, garlic powder, onion powder and green onions. Season with black pepper to taste. Mix until well combined. Scoop out the mixture and roll into balls about 1 1/2 inches. Which will make about 24 meatballs.

Place the meatballs on the prepared baking sheet and bake for 4-5 minutes or until browned on all sides.

Place the meatballs in the crock pot and pour the buffalo sauce over top. Gently stir to combine. Cover and cook on low for 2 hours.

Enjoy!!!


Nutrition Facts

Servings 4

Amount Per Serving

Calories 126

Total Fat

5.5g

Saturated Fat

2.1g

Polyunsaturated Fat

0.2g

Monounsaturated Fat

0.5g

Trans Fat

0g

Cholesterol

86.2g

Sodium

1,765g

Potassium

34.4g

Total Carbohydrates

9.8g

Dietary Fiber

0.6g

Sugars

1.2g

Protein

13.8g

Vitamin A 24% Vitamin C 1.5%

Calcium 1% Iron 6.1%

*Nutritional information will vary depending on the brands you use.


*Adapted from Damn Delicious.
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Friday, May 27, 2016

Poke Turtle Brownies

Poke Turtle Brownies: Savory Sweet and Satisfying

I am usually not a huge fan of nuts in things, like desserts and breads. I prefer to eat nuts right out of the bag or in a trail mix. And I am somewhat picky about which nuts I like. I really do not like pecans or walnuts, either plain or in a trail mix. These brownies happen to be an exception to that.

When I decided to make these brownies, I choose to make them with nuts like the recipe called for, otherwise it would not be turtle brownies. Now I do like the turtle candies, but then again the nuts are covered in a massive amount of caramel, which kind of lessens the nut taste. Come to think of it I do not mind nuts in candy.

Anyways, back to the brownies. So I decided to make the recipe with nuts, even though there were nuts in the brownies and on top (too many nuts for my taste). I was pretty sure everyone was going to love the brownies except for me and it would be because of all the nuts. However I have to say after one bite I was in love! These brownies were so delicious and I did not mind the nuts at all.

Poke Turtle Brownies
Ingredients:

Brownies
1 cup unsalted butter, melted
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
4 eggs
2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1 cup semi sweet chocolate chips
1 1/4 cup pecans, roughly chopped and divided
1 1/4 cups caramel sauce, divided
1/4 cup mini semi sweet chocolate chips

Chocolate frosting
6 tablespoons unsalted butter, softened
1/4 cup + 2 tablespoons cocoa powder
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted
2-4 tablespoon milk

Directions:
Preheat oven to 350º F. Line a 9x13 baking dish with parchment paper and lightly spray with cooking spray and set aside.

In a large bowl or the bowl of a stand mixer, add the butter, sugar and cocoa powder. Beat on medium speed for 2 minutes. Add the eggs one at a time, beating just until incorporated after each addition. Beat in the vanilla.

In a separate bowl, mix together the flour, baking powder and cinnamon. Add this mixture to the batter and mix just until combined. Fold in the 1 cup semi sweet chocolate chips and 3/4 cup chopped pecans. Pour the batter into the prepared pan and spread into and even layer.

Bake for 30-35 minutes. Let cool on a cooling rack for 5 minutes. Take the handle of a wooden spoon and poke holes all over the brownies. Evenly pour 3/4 cup caramel sauce over the brownies and use a spatula to spread the caramel sauce into the holes. Refrigerate the brownies for 1 hour to let the caramel set.

Meanwhile, prepare the chocolate frosting. In a medium bowl beat the butter, cocoa powder, corn syrup and vanilla until well blended. Add in the powdered sugar and 2 tablespoons milk and beat until smooth. Add 1 tablespoon of milk at a time to reach desired spreading consistency.

Once the caramel has set spread the frosting over top in an even layer. Sprinkle the remaining 1/2 cup chopped pecans over top and 1/4 cup mini chocolate chips. Drizzle with the remaining 1/2 cup caramel sauce.

Refrigerate to allow the frosting to set and making cutting easier.

Enjoy!!!
*Adapted from Carls Bad Cravings.
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Thursday, May 26, 2016

Cheeseburger Gnocchi

Cheeseburger Gnocchi: Savory Sweet and Satisfying

I have become such a fan of gnocchi. It has become one of my new favorite comfort foods. Taking gnocchi and toasting it and then adding in some delicious cheeseburger ingredients make this dish a definite keeper.

Cheeseburger Gnocchi
Ingredients:
1 tablespoon unsalted butter
24 ounces frozen gnocchi, thawed
1/2 pound ground turkey
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon dry mustard powder
1 yellow onion, diced
4 cloves garlic, minced
10 ounces diced tomatoes with green chilies
1 cup low sodium beef broth
1/4 cup heavy cream
1 cup shredded sharp cheddar cheese
1/3 cup sliced green onions

Directions:
In a large skillet, melt the butter over medium high heat. Add in the gnocchi in a single layer and cook for 2-3 minutes on one side. Gently shake the pan to toss the gnocchi around and cook for 2-3 more minutes, tossing occasionally until both sides are browned. Remove the gnocchi from the skillet and set aside.

Turn the heat to high and place skillet back on stove. Add in the turkey, cumin, paprika, mustard powder, diced onion and minced garlic. Cook stirring occasionally until the meat is completely cooked and the onion are softened. Drain if necessary.

To the skillet with the meat mixture add the tomatoes, broth and toasted gnocchi. Stir to combine and bring to a boil. Cover the skillet and reduce the heat to medium-low. Simmer for 5 minutes or until the gnocchi is tender and the liquid is mostly absorbed.

Turn off the heat and add the cream and 1/2 cup shredded cheese, stirring to combine. Top with the remaining cheese and scallions. Place the skillet under the broiler until the cheese has melted.

Enjoy!!!


Nutrition Facts

Servings 4

Amount Per Serving

Calories 533

Total Fat

24.1g

Saturated Fat

6.8g

Polyunsaturated Fat

2g

Monounsaturated Fat

4.4g

Trans Fat

0.1g

Cholesterol

80.7g

Sodium

969.2g

Potassium

361.8g

Total Carbohydrates

50.4g

Dietary Fiber

1.9g

Sugars

2.7g

Protein

32g

Vitamin A 22.3% Vitamin C 16.1%

Calcium 6.6% Iron 9.5%

*Nutritional information will vary depending on the brands you use.


*Adapted from Kevin and Amanda.
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Wednesday, May 25, 2016

Ham and Cheese Ranch Pasta Salad

Ham and Cheese Ranch Pasta Salad: Savory Sweet and Satisfying

This pasta salad is perfect for those hot summer days when you do not want to eat something hot, let alone heat up your house by turning on the oven. It is also a great salad for picnics or pot lucks.

Ham and Cheese Ranch Pasta Salad
Ingredients:
1 pound bow tie pasta
4 ounces cheddar cheese, cut into bite sized cubes
1 cup diced ham
1 cup quartered grape tomatoes
1 head broccoli, cut into small florets
1/3 cup diced red onion
4 ounce can sliced black olives, drained
1 clove garlic, minced
1/2 teaspoon dried oregano
1 1/2 cups ranch dressing

Directions:
Cook pasta according to package directions, drain and rinse with cold water. Let cool completely and then transfer to a large bowl.

To the pasta add the cheese, ham, tomatoes, broccoli, onion, olives, garlic, oregano and ranch dressing. Stir to mix adding more ranch dressing if desired.

Enjoy!!!


Nutrition Facts

Servings 10

Amount Per Serving

Calories 390

Total Fat

16.9g

Saturated Fat

3.8g

Polyunsaturated Fat

0.5g

Monounsaturated Fat

2g

Trans Fat

0.1g

Cholesterol

36.2g

Sodium

554.5g

Potassium

347.2g

Total Carbohydrates

46g

Dietary Fiber

5.6g

Sugars

5.2g

Protein

14.3g

Vitamin A 13.9% Vitamin C 94.7%

Calcium 18.8% Iron 21.1%

*Nutritional information will vary depending on the brands you use.


*Adapted from Real Mom Kitchen.
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Tuesday, May 24, 2016

English Muffin Breakfast Casserole

English Muffin Breakfast Casserole: Savory Sweet and Satisfying

I have always loved English Muffins. I just need them toasted with a little bit of butter and sometimes some jelly. There is just something so delicious about those little muffins and all of those delicious nooks and crannies.

This breakfast takes those delicious English Muffins and puts them in a casserole with sausage, bacon, two kinds of cheese, eggs, Greek yogurt and some jalapeños for a little kick. A truly delicious combination. If you are not a fan of spicy jalapeños you can leave them out and it will still be delicious.

English Muffin Breakfast Casserole
Ingredients:
1 pound breakfast sausage
10 slices turkey bacon, cooked and crumbled
12 ounce package English Muffins
8 ounces shredded sharp cheddar cheese
8 ounces shredded mozzarella cheese
6 eggs
1 1/2 cups plain Greek yogurt
16 pickled jalapeño slices, chopped

Directions:
Grease a 9x13 baking dish with cooking spray.

In a large skillet, over medium heat, cook the sausage until completely cooked and crumbled. Drain grease and set the sausage aside.

Split the English muffins in half and place the bottom halves in the prepared baking dish. Place the top half of the English muffins on top, but offset so that it covers more of the baking dish. Place half of the sausage on top of the muffins, half of the bacon and half of both cheeses.

In a large bowl whisk together the eggs, yogurt and jalapeños. Pour this mixture evenly over top of the casserole. Top the casserole with the remaining sausage, bacon and both cheeses.

Cover the baking dish with saran wrap and refrigerate overnight.

When ready to bake, preheat the oven to 350º F.  Uncover the casserole and place on the lower middle rack. Bake for 45-50 minutes or until the middle of the casserole it set. Let stand for 10 minutes before serving.

Enjoy!!!

Nutrition Facts
Servings 8
Amount Per Serving
Calories 591
Total Fat
36g
Saturated Fat
11.1g
Polyunsaturated Fat
1.1g
Monounsaturated Fat
3.6g
Trans Fat
0g
Cholesterol
217.7g
Sodium
1,368g
Potassium
324g
Total Carbohydrates
34.6g
Dietary Fiber
4.9g
Sugars
6.6g
Protein
36.8g
Vitamin A 11.7% Vitamin C 71.1%
Calcium 34.6% Iron 16.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Chew Out Loud.
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Monday, May 23, 2016

White Chocolate Mascarpone Key Lime Pie

White Chocolate Mascarpone Key Lime Pie: Savory Sweet and Satisfying

Any time I see a recipe that has the words key lime in the title, I look at it. I'm sure I've mentioned before how much I love the flavor of key lime. I have used key limes in breakfast like these Key Lime Cheesecake Pancakes and these Raspberry Key Lime Cream Cheese Muffins. I have even made a Key Lime Smoothie. And of course I have made several key lime desserts like Key Lime Pie Ice Cream , Key Lime Cheesecake, a frozen Key Lime Mousse Cake and now this delicious key lime pie.


This pie is smooth and creamy with great key lime flavor. Plus it is a no bake cheesecake. Now you do have to bake the crust, but the filling is a no bake filling. It just needs at least 4 hours to chill in the refrigerator.

White Chocolate Mascarpone Key Lime Pie
Ingredients:

Crust
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar

Filling
3/4 cup white chocolate chips
14 ounces sweetened condensed milk
8 ounces mascarpone cheese, room temperature
1/2 cup + 2 tablespoons key lime juice
1 teaspoon grated lime zest

Topping (optional)
whipped cream

Directions:

Crust
Preheat oven to 350º F.

In a large bowl, combine the graham cracker crumbs, melted butter and sugar. Stir until well combined. Press the mixture into a 9 inch pie plate, making sure to press down really well. Bake for 10 minutes. Remove from oven and transfer to a cooling rack to allow to cool completely.

Filling
Place the white chocolate chips into a large microwave safe bowl. Microwave for 30 seconds and then stir really well. If not completely melted, microwave in 30 second intervals, stirring really well after each interval until melted. Be careful not to over heat the chocolate because it will seize and be a clumpy mess.

To the melted white chocolate chips add the sweetened condensed milk, mascarpone cheese, key lime juice and lime zest. Whisk or beat with an electric mixer until smooth. Pour into the cooled crust and smooth the top of the pie. Chill for at least 4 hours. Top each serving with whipped cream if desired.

Enjoy!!!

Notes:
You can use fresh or bottled key lime juice and you can use key lime zest if you choose to use fresh key lime juice.

*Adapted from Just a Pinch.
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Friday, May 20, 2016

Homemade Spaghetti O's with Meatballs

Homemade Spaghetti O's with Meatballs: Savory Sweet and Satsifying

This homemade spaghetti o's recipe is my third attempt at making them at home. The first two were good, but tasted nothing like the canned variety. So I decided to try one more before giving up for a little while. Turns out the third time was the winner.

Now to be fair, this homemade recipe does not taste exactly like the canned variety, but it does not use any preservatives or weird unpronounceable ingredients. I would much rather have a homemade variety where I know exactly what is in it, then a processed canned variety. Plus this homemade variety tastes really good.

Homemade Spaghetti O's with Meatballs
Ingredients:

Meatballs
1 pound ground turkey
1 egg, lightly beaten
1/2 cup plain breadcrumbs
2 tablespoons Italian seasoning
3 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
6 cranks of fresh ground black pepper

Spaghetti O's
16 ounces ring pasta
15 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
2 cups milk
2 tablespoons grated parmesan cheese

Directions:

Meatballs
Preheat oven to 425º F. Line a baking sheet with parchment paper or a slipmat.

In a large bowl combine all of the meatball ingredients just until evenly combined. Roll the mixture into small balls, about 1 1/2- 2 inches. You will get approximately 40 meatballs.

Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until completely cooked.

Spaghetti O's
Cook pasta according to package directions and drain.

In a medium saucepan, heat the tomato sauce and tomato paste, over medium heat, until heated through.

Reduce the heat to low and slowly whisk in the milk and cheese. Cook, stirring occasionally, util the cheese is fully incorporated.

Stir in the cooked pasta and cooked meatballs.

Enjoy!!!


Nutrition Facts

Servings 6

Amount Per Serving

Calories 484

Total Fat

7.2g

Saturated Fat

2.7g

Polyunsaturated Fat

0.1g

Monounsaturated Fat

0.3g

Trans Fat

0g

Cholesterol

65.4g

Sodium

262.6g

Potassium

281.9g

Total Carbohydrates

78.2g

Dietary Fiber

4.6g

Sugars

11.4g

Protein

26g

Vitamin A 13.3% Vitamin C 10.4%

Calcium 20.2% Iron 25.2%

*Nutritional information will vary depending on the brands you use.


*Adapted from Mother Thyme.
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