Friday, February 12, 2016

Jalapeño Popper Fettuccine Alfredo

Jalapeño Popper Fettuccine Alfredo: Savory Sweet and Satisfying

Fettuccine Alfredo with the flavors of a jalapeño popper, makes for a super creamy pasta with lots of flavor. This pasta would also be delicious with some chicken added to it.

When making this dish, if you take the seeds out of the jalapeños it will have just a subtle spice. If you leave the seeds in it will have a decent amount of spice. Or you can leave one jalapeño with seeds and one without seeds for the perfect amount of spice, like I did.

Jalapeño Popper Fettuccine Alfredo
Ingredients:
1/2 pound fettuccine, uncooked
1/2 cup unsalted butter
1 small onion, diced
4 cloves garlic, minced
4 jalapeños, diced (seeds removed if desired)
8 ounces cream cheese, softened and cut into pieces
2 cups heavy cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
4 slices turkey bacon, cooked and crumbled

Directions:
Cook pasta according to package directions and drain.

While pasta is cooking, melt butter in a large saucepan, over medium-high heat. Sauté onions until softened and starting to brown, about 5-10 minutes. Add in the garlic and jalapeños and cook for about 30 seconds, or until the garlic is fragrant. Slowly pour in the heavy cream, stirring constantly. Add in the cream cheese and stir until melted. Continue to stir constantly until the mixture thickens.

Add in the cheddar and Parmesan cheese, stirring until melted and smooth. Remove from the heat and stir in the bacon.

Once the pasta is cooked and drained add to the Alfredo sauce and stir to combine. If the sauce is too thick add a bit more heavy cream.

Enjoy!!!


Nutrition Facts

Servings 8

Amount Per Serving

Calories 497

Total Fat

40.3g

Saturated Fat

24.5g

Polyunsaturated Fat

1.3g

Monounsaturated Fat

9.8g

Trans Fat

0.5g

Cholesterol

135.8g

Sodium

268.1g

Potassium

66.1g

Total Carbohydrates

24.8g

Dietary Fiber

2.1g

Sugars

3.2g

Protein

10.8g

Vitamin A 29.9% Vitamin C 5%

Calcium 21.5% Iron 6.1%

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


*Adapted from Chocolate Moosey.
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Thursday, February 11, 2016

Cottage Cheese Pancakes with Chocolate Filling

Cottage Cheese Pancakes with Chocolate Filling

I had previously made some Ricotta Pancakes that were so very delicious. Then I came across this recipe which is pretty similar except it is made with cottage cheese and filled with chocolate. Since the other cheese pancakes were such a huge hit I decided to give these a try.

I served the pancakes with some berry sauce I had leftover from another recipe. But, some how I did not get a picture of the pancakes with the berry sauce, sorry.

These pancakes came out with mixed reviews. My girls and husband loved them. For me I thought it was a bit too much chocolate. I know some of you can not believe I just said that, but I am not a person who has to have chocolate. Don't get me wrong I like chocolate, but I just do not crave it or enjoy a lot of it at once. However, I really enjoyed them with the berry sauce on top, it helped to cut the chocolate for me. My girls loved them both with and without the berry sauce and could not pick a favorite. My husband did not like them at all with the berry sauce. He loved them plain and said it was a "chocolate river that just flows out".

Cottage Cheese Pancakes with Chocolate Filling
Ingredients:
1 cup + 2 tablespoon all purpose flour
1/2 teaspoon baking powder
16 ounces cottage cheese, well drained
2 eggs
4 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 chocolate bar with at least 10 pieces
1/2 cup all purpose flour for coating dough
olive oil

Optional Toppings:
berry sauce
jam or jelly
powdered sugar

Directions:
In a large bowl combine the 1 cup, plus 2 tablespoons flour and baking powder.

In food processor or blender add the cottage cheese, eggs, sugar and vanilla. Process until well blended and cheese is almost smooth.

Transfer the wet mixture into the dry and stir just until combined. The mixture will be sticky.

In a large skillet heat 2 tablespoons olive oil over medium-low heat.

In a shallow bowl place the 1/2 cup flour. Break the chocolate bar into individual pieces. Line a plate with paper towels.

Scoop a slightly heaping tablespoon of dough out of the bowl. Place 1 chocolate piece into the dough and cover with dough, adding a bit more dough if needed to cover the chocolate piece. Transfer the dough ball into the flour and coat with flour. Continue until all the dough has been made into balls, you will get about 10.

Coat your hands in flour and pick up one dough ball and transfer it between your hands to remove any excess flour. Flatten the dough ball in your hands to form a patty, making sure to keep the chocolate covered, and place it into the hot oil. Cook on until golden brown, flip and cook until the other side is golden brown. Transfer to paper towel lined plate. You will need to cook the pancakes in batches, adding more oil if needed.

Enjoy!!!

Notes:
You made need more or less flour depending on how well your cottage cheese is drained. The dough should be slightly sticky and soft, but hold together well once formed into a ball and coated in flour.


Nutrition Facts

Servings 5

Amount Per Serving

Calories 370

Total Fat

16.1g

Saturated Fat

4.1g

Polyunsaturated Fat

1.6g

Monounsaturated Fat

9g

Trans Fat

0g

Cholesterol

79.7g

Sodium

658.4g

Potassium

137.1g

Total Carbohydrates

39.1g

Dietary Fiber

0.9g

Sugars

16.8g

Protein

17.2g

Vitamin A 2.9% Vitamin C 0%

Calcium 0% Iron 10.8%

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


*Adapted from Yummy Addiction.
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Wednesday, February 10, 2016

Cheesy Chicken and Broccoli Pasta

Cheesy Chicken and Broccoli Pasta: Savory Sweet and Satisfying

Some of my favorite dishes are the ones that are on the table in 30 minutes or less and that do not require a lot of dishes. This wonderfully cheesy pasta dish happens to be one of those. One pot, a spoon, a whisk and 30 minutes is all you need to prepare this meal, oh and of course all of the ingredients.

If you do not happen to have precooked chicken and need to cook some, it will take a little bit longer. But if you start the chicken first it should be ready by the time you need to add it to the cheese sauce. And if you are really lucky, like me, your husband will volunteer to cook and shred the chicken for you. Well, volunteer to cook the chicken and persuaded to shred it is more like it.

Cheesy Chicken and Broccoli Pasta
Ingredients:
16 ounce gemelli pasta
2 tablespoons unsalted butter
2 tablespoon all purpose flour
2 cups milk
2 cups low sodium chicken broth
black pepper, to taste
2 cups shredded sharp cheddar cheese
2 cups shredded cooked chicken
2 cups frozen broccoli

Directions:
Cook the pasta according to the package directions, add the frozen broccoli during the last  few minutes of cook time. Drain the pasta and broccoli.

While the pasta is cooking, melt the butter in a large pot, over medium heat. Whisk in the flour and continue to whisk constantly for 2-3 minutes or until the mixture is golden color. Slowly add in the milk while whisking constantly. Continue to whisk until the mixture thickens. Slowly add in the chicken broth while whisking constantly. Season with black pepper and continue to whisk until the mixture thickens. Reduce the heat to low and stir in the cheese. Continue to stir until all the cheese has melted. Add in the pasta, broccoli and shredded chicken. Stir to mix and heat on low until everything is heated.

Enjoy!!!


Nutrition Facts

Servings 6

Amount Per Serving

Calories 661

Total Fat

19.2g

Saturated Fat

2.4g

Polyunsaturated Fat

0.1g

Monounsaturated Fat

1g

Trans Fat

0.2g

Cholesterol

18.8g

Sodium

568.9g

Potassium

76.4g

Total Carbohydrates

63.5g

Dietary Fiber

3.4g

Sugars

7.3g

Protein

60.6g

Vitamin A 5.7% Vitamin C 20.7%

Calcium 11.5% Iron 19.2%

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


*Adapted from The Baker Upstairs.
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Tuesday, February 9, 2016

Mini German Pancakes with Mixed Berry Sauce

Mini German Pancakes with Mixed Berry Sauce: Savory Sweet and Satisfying

A German pancake is usually a big pancakes made in one pan. The pancake puffs up in the oven, but shortly after being taken out of the oven it deflates and leaves a hole in the middle. This version of a German pancake is the same, except it is made in a muffin tin for small individual size German pancakes. When you go to take them out of the oven they will have puffed up, but once they come out of the oven they will deflate, almost immediately, leaving a hole perfect for filling with a delicious berry sauce.

Mini German Pancakes with Mixed Berry Sauce: Savory Sweet and Satisfying

Mini German Pancakes with Mixed Berry Sauce
Ingredients:

German Pancakes
1 cup milk
6 eggs
1 cup all purpose flour
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted

Mixed Berry Sauce
1 cup water
2 tablespoons cornstarch
4 cups frozen mixed berries
1/2 cup honey

Directions:

Pancakes
Preheat oven to 400º F.  Grease two muffin tins very well.

In a blender add the milk, eggs, flour and vanilla extract. Blend well until everything is completely incorporated. Slowly blend in the butter a little at a time, so you do not cook the eggs.

Pour the batter evenly into the 24 prepared muffins cups. The cups will be slightly less than half full. Bake for 15 minutes or until puffy and golden brown. Remove from the oven .

Mixed Berry Sauce
While the pancakes are cooking, in a small bowl combine the cornstarch and water.

Place the frozen berries, water and cornstarch mixture and honey in a medium sauce pan. Bring to a boil of medium-high heat. Reduce the heat to a simmer and stir until it thickens, about 1-2 minutes. Pour the sauce into the hole of the pancakes.

Enjoy!!!


Nutrition Facts

Servings 8

Amount Per Serving

Calories 281

Total Fat

9.7g

Saturated Fat

4.8g

Polyunsaturated Fat

0.7g

Monounsaturated Fat

2.9g

Trans Fat

0g

Cholesterol

174.5g

Sodium

69.8g

Potassium

148.8g

Total Carbohydrates

40.6g

Dietary Fiber

3g

Sugars

24.3g

Protein

8g

Vitamin A 13.4% Vitamin C 23.2%

Calcium 7.1% Iron 9.3%

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


*Adapted from Real Mom Kitchen.
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Monday, February 8, 2016

Cajun Bacon Tuna Pasta Bake



This casserole is not your typical tuna noodle casserole. It has so many more flavors including a Cajun flavor. The ingredient list is long, but I promise the recipe is not hard or too difficult. It will take longer than the typical tuna noodle casserole, but it is so delicious.

Cajun Bacon Tuna Pasta Bake: Savory Sweet and Satisfying

Cajun Bacon Tuna Pasta Bake
Ingredients:
16 ounces rotini pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup chopped red onion
1 red bell pepper, diced
1 green pepper, diced
4 cloves garlic, minced
1/4- 1/2 teaspoon red pepper flakes
1/4 cup all purpose flour
2 1/4 low sodium chicken broth, divided
1 1/2 cups milk
2-4 teaspoons Cajun seasoning
1/4 teaspoon black pepper
6 pieces turkey bacon, cooked and crumbled
10 ounces diced tomatoes with green chilies, drained
1/2 cup frozen peas, thawed
14 ounces tuna fish in water, drained
1/2 cup shredded Parmesan cheese
1/2 shredded mozzarella cheese
1/2 cup light sour cream
3/4 cups + 3 tablespoons shredded cheddar cheese, divided
1/4 cup panko breadcrumbs

Directions:
Preheat oven to 375º F. Lightly spray a 9x13 baking dish with cooking spray.

In a large skillet, over medium-low heat, add in the olive oil and melt the butter. Add in the red onions and sauté for 2 minutes. Add in the red and green peppers and sauté for 1 minute. Add in the garlic, desired amount of red pepper flakes and sauté for 30 seconds. Sprinkle the flour over top and cook stirring constantly for 3 minutes.

Turn the heat down to low and slowly pour in the chicken broth and milk, whisking constantly. Turn the heat to medium-high and bring the mixture to a simmer, stirring often. Add in the desired amount of cajun seasoning and black pepper and continue to simmer stirring often until the mixture has thickened. Stir in the bacon, tomatoes, peas and tuna fish until well combined and heated through.

Remove the skillet from the heat and stir in the Parmesan cheese and mozzarella cheese until melted. Add in the pasta and stir until well combined. Add in the sour cream and stir to combined. If the sauce is too thick for your liking add in 1/4 cup chicken broth.

Pour half of the pasta mixture in the prepared baking dish and top with 3/4 cup cheddar cheese. Top with the remaining pasta mixture.

In a small bowl combine the 3 tablespoons cheddar cheese and panko breadcrumbs. Sprinkle over the top of the pasta mixture. Lightly spray the top of the casserole with cooking spray. Bake for 30 minutes or until the cheese is melted and the panko is golden brown.

Enjoy!!!


Nutrition Facts

Servings 6

Amount Per Serving

Calories 613

Total Fat

18.6g

Saturated Fat

8.4g

Polyunsaturated Fat

0.5g

Monounsaturated Fat

2.4g

Trans Fat

0g

Cholesterol

78.9g

Sodium

1,177.2g

Potassium

534.6g

Total Carbohydrates

74.9g

Dietary Fiber

5.2g

Sugars

5.7g

Protein

38.3g

Vitamin A 16.1% Vitamin C 71.8%

Calcium 40.8% Iron 17.4%

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


*Adapted from Carls Bad Cravings.
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Friday, February 5, 2016

Loaded Broccoli Cheese and Bacon Soup

Loaded Broccoli Cheese and Bacon Soup: Savory Sweet and Satisfying

This soup is packed with healthy vegetables, it has carrots, celery, onion and broccoli. Plus it has potatoes which makes the soup a bit thicker. Then there is some cheese and bacon mixed in to make it even more delicious.

Loaded Broccoli Cheese and Bacon Soup
Ingredients:
3 cups low sodium chicken broth
1 cup peeled and diced carrots
1 cup diced celery
3 cups peeled and diced russet potatoes
1/2 cup finely diced yellow onion
2 heads of broccoli, diced
6 slices turkey bacon, cooked and crumbled
3 tablespoon unsalted butter
1/3 cup all purpose flour
3 cups milk
4 cups shredded sharp cheddar cheese
1/2 teaspoon black pepper
1 teaspoon dried mustard

Directions:
In a large pot add in the broth, carrots, celery, potatoes and onion. Stir to combine everything and bring the mixture to a boil. Cover and simmer for 10 minutes or until the vegetables start to soften. Add in the broccoli, cover and simmer for another 10 minutes.

In a medium pot, over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes or until the mixture start to turn golden, whisking constantly. Slowly whisk in the milk and cook until the mixture is bubbling and slightly thickened, about 5-8 minutes.

Add in the cheddar cheese a little at a time, stirring until completely melted before adding more. Stir in the black pepper and dried mustard.

Slowly pour the cheese sauce into the hot broth and vegetable mixture while whisking to combine. Stir in the bacon and season with more black pepper is desired. If the soup is too thick add in a little bit more milk or chicken broth to get your desired consistency.

Enjoy!!!


Nutrition Facts

Servings 8

Amount Per Serving

Calories 408

Total Fat

19g

Saturated Fat

10.2g

Polyunsaturated Fat

0.3g

Monounsaturated Fat

1.1g

Trans Fat

0g

Cholesterol

64.6g

Sodium

689.7g

Potassium

651g

Total Carbohydrates

34.1g

Dietary Fiber

5.8g

Sugars

11.6g

Protein

25.8g

Vitamin A 80.2% Vitamin C 234.1%

Calcium 19.9% Iron 7.9%

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


*Adapted from Mel's Kitchen Cafe.
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Thursday, February 4, 2016

Mustard Barbecue Chicken

Mustard Barbecue Chicken: Savory Sweet and Satisfying

An easy marinade and basting sauce gives this chicken great flavor. My husband cooked the chicken in an electric skillet, but you could grill the chicken instead if you prefer grilling.

Mustard Barbecue Chicken
Ingredients:
3/4 cup dijon mustard
1/4 local honey
1/4 cup molasses
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 pound boneless skinless chicken breasts

Directions:
In a small mixing bowl combine the mustard, honey, molasses, vinegar, Worcestershire, garlic powder, onion powder, chili powder, paprika.

Place the chicken breasts into a shallow dish and pour 2/3 of the sauce over top. Turn the chicken breasts to coat and set aside to marinate for 30 minutes.

Cook the chicken breasts in a skillet over medium high heat for about 5 minutes, while basting with the remaining sauce. Flip the chicken over and cook on the other side for about 5 minutes, while basting with the remaining sauce, or until the chicken is completely cooked.

Enjoy!!!


Nutrition Facts

Servings 4

Amount Per Serving

Calories 300

Total Fat

1.8g

Saturated Fat

0g

Polyunsaturated Fat

0.1g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

5g

Sodium

1,368.6g

Potassium

466.7g

Total Carbohydrates

35.7g

Dietary Fiber

0.7g

Sugars

32.7g

Protein

26.5g

Vitamin A 23% Vitamin C 2.1%

Calcium 4.8% Iron 13.5%

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


*Adapted from A Kitchen Hoor's Adventures.
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