Tuesday, February 9, 2016

Roast Lamb Leg

It's that wonderfully romantic time of year.  Valentine's Day is coming this weekend.  I am typically a big fan of decedent desserts as my past posts have revealed.  Meringues in 2014 and Chocolate Lava Cake in 2015. 

This year I've gone the opposite way.  I catered to my husband the carnivore and made Roast Lamb.  Which was amazing!

Roast Lamb Leg

20 minutes of Prep
20-25 minutes of Bake time
10-12 Servings

·       1 Boneless Lamb leg 4-5 lbs
·       16 oz of cherry tomatoes
·      1 tsp. Pepper
·      2 tsp. Salt
·      1 Tbsp. Dried Rosemary
·      16 oz. Red Wine
·      4 Garlic Cloves chopped
·      3 Tbsp. Olive Oil

Preheat oven to 450 degrees F.

Mix the garlic, pepper, salt, and oil together to make a rub.  Keep the lamb in it's netting and rub the mixture over it.  Place in the baking pan and add the cherry tomatoes all around it.  Pour the wine over the lamb.  Place in oven at 450 for 15 minutes.  Then lower the temperature to 350.

  Check out my digital thermometer.  For medium rare, you want the lamb to read about 145 in the middle.  160 for medium.  I guesstimated about 20-25 min per pound.  Since my lamb was 4 lbs, I cooked it for an hour and 20 minutes.  It came out perfect.  I did baste it a few times during the oven time. 

Remove lamb from oven and check temperature.  If it reads what you're looking for, then cover with tinfoil and allow to rest 10 minutes or so.  Serve with veggies and either rice or a small noodle like orzo.

Tuesday, January 26, 2016

Stuffed Mushrooms

Woo HOo!!! We survived Snowstorm Jonas.  This is the first time I've been able to truly connect with the outside world in 4 DAYS!!! I'm so happy I could plotz! Now onto the blog post!!

 It's coming... That Sunday where everyone typically turns on their televisions to watch brand new cleverly thought out commercials... Wait no... They watch Football.  Why?  I'm really not sure.  They call this day Super Bowl Sunday.  I just pretend it's not happening, ignoring the pointed looks and hints from my husband that we should have a party.  This year we have the added benefit of our darling daughter who will probably be asleep before the game gets started.

Thus to this week's blog post.  Stuffed Mushroom Caps!!!!! All kinds of delciousness!  Even my husband who will turn up his nose at vegetable items, loved these!  This is an easy to prep appetizer if you're forced or you know want to have a Super Bowl Party.  God Speed to those who do.  You can prep these a day ahead of time and refrigerate them until it's baking time.  Or freeze and pop them out. 

 My husband was a huge fan of this recipe.  I walked downstairs with the baby and saw him pilfering these out of the fridge to eat cold. They are super easy to make and you can prep them ahead of time and freeze them if you want to.

Stuffed Mushroom Caps

20 minutes of Prep
20-25 minutes of Bake time
10-12 Servings

·       1 White Onion
·       32 oz. of White Mushrooms
·      1/2 tsp. Pepper
·      1 tsp. Salt
·      1 Cup Fresh Spinach (chopped)
·      8 oz. Cream Cheese (thaw to room temperature)
·       1 Cup Parmesan Cheese
·      2 Garlic Cloves chopped
·      2 Tbsp. Olive Oil

Saute Onions in a pan with olive oil.  When they are browned, add garlic and spinach.  Do a quick saute until Spinach is wilted.  Take off heat and set aside to cool.

Take your mushrooms and remove the stem from the caps.  I used a mini muffin tin to line them up in.  It worked out very well.  Typically I get 24 mushroom caps out of a 32 oz container.

Take a bowl and mix the cream cheese with the salt, pepper, and Parmesan cheese. Then add the onion mixture.  Combine thoroughly.  Add spoonfuls to each mushroom cap.

Preheat oven to 350 degrees when ready to cook. Bake in oven for 20-25 minutes until tops are browned and bubbly.  Serve immediately.

Friday, January 15, 2016

Stuffed Meatballs

I haven't had a chance to post a blog post in awhile. But the good news is I have lots of new recipes to share with you guys.  On this week's blog post, we have Mozzarella Stuffed Turkey Meatballs.  An easy to make recipe that you can prep the day before.  I mean look at these little balls of deliciousness. 

 My husband was a huge fan of this recipe.  I walked downstairs with the baby and saw him pilfering these out of the fridge to eat cold. They are super easy to make and you can prep them ahead of time and freeze them if you want to.

 Mozzarella Stuffed Turkey Meatballs

20 minutes of Prep
20 minutes of Bake time
8 Servings

·       1 1/4 lbs. Ground Turkey
·       1 tsp. Salt
·      1/2 tsp. Pepper
·      4 Tbsp. Chopped Basil
·      1 Tbsp. Chopped Rosemary
·      1 Egg
·       1 Cup Bread Crumbs
·      2 Garlic Cloves chopped
·      2 Cups Tomato Sauce
·       5 Mozzarella Sticks
·       1 Cup shredded Mozarella

Preheat the oven to 350 degrees.

Take a bowl and add the ground turkey, garlic, basil, rosemary, salt, pepper, and egg.  Mix all together.

Take a small amount of ground meat mixture, you can use an ice cream scoop, a spoon, or just your hand and roll out the meatballs.

Once all of your meatballs are created. Cut up your Mozzarella sticks into small pieces.

Insert a piece into each meatball and roll the meat around so it covers up the cheese.

After all of the meatballs are stuffed.  Pop into the oven for 15 minutes.  After the time is up, add the tomato sauce.  Bake for an additional 15 minutes.

Add Mozzarella cheese to the meatballs.  Bake for 5 minutes or so until cheese is melted and browned. 

Friday, December 11, 2015

Vegetarian Enchiladas

Originally I had planned on featuring this recipe after the holidays. However after posting a preview on Twitter, I had many people requesting the recipe from me. 
This is an easy meatless solution for anyone to have at a dinner party.  It's also very tasty and healthy. 

By using onions and slow baking the yams beforehand, the stuffing to the enchiladas has a savory taste to it.  

Vegetarian Enchiladas.

 1-2 hours to slow bake yams
15 minutes of Prep beforehand
25 minutes of Bake time
7 Servings

·       2 Yams
·       1 Onion diced
·       1 Can Black Beans rinsed
·       3 Tbsp. Olive Oil
·       7 Whole Wheat Flour Tortillas Medium Sized
·       1 tsp. Salt
·       1/4 tsp. Pepper
·      1 Can Enchilada Sauce (You can make your own, I just used this for convenience.)
·      1 Cup Shredded Cheddar Cheese

Preheat the oven to 350 degrees.

Poke holes in yams, wrap in foil and bake in oven for 1-2 hours until a knife can be inserted easily into it.  You can prebake these the day before.  Cool before mixing into other ingredients.

Saute onion in a skillet with Olive Oil, Salt, and Pepper.  Cook until it's caramelized.  Scoop out yams and add to the skillet with the onion.  Saute for another 5-10 minutes until the onions and yams are mixed thoroughly.

Take a 13x9 baking pan.  Take one tortilla and lay out.  Add a portion of yam mixture (about 1/2 Cup) and a scoop of black beans.  Then fold over ends and roll up. Add to baking dish and repeat until done.  I made about 7 of them.

After tortillas are wrapped, pour enchilada sauce on top.  Then add the cheese to that and bake for 35 minutes or until cheese is melted and bubbly.

Serve with a side of rice.  I also garnished with tomatoes.

Friday, December 4, 2015

Cranberry Cheesecake Brownies

Tis the season for immensely delicious goodies.  These little sweet cakes look festive and are delicious.  The other nice part is they are are super easy to put together.  

The cakes are not super sweet.  The cream cheese and cranberries help to balance the sugar in the brownies. 

Cranberry Cheesecake Brownies

15 minutes of Prep
25 minutes of Bake time
24 Servings

Preheat the oven to 350 degrees.

Brownie Mix

·       1/2 Cup Flour
·       1/3 Cocoa
·       1/2 Cup Granulated Sugar
·       1/2 Cup Brown Sugar
·       1 tsp. Baking Powder
·       1/4 tsp. Salt
·       Non-Stick Pan Spray
·      1 tsp. Vanilla Extract
·      2 Eggs
·       1/2 Cup Vegetable Oil

Mix the Brownie Mix according to the directions here
Instead of putting the brownies in a pan, grease a mini muffin pan.  Or use little muffin wrappers. 

Cheesecake Mixture

·       8 oz Cream Cheese
·       3 Tbsp.  Powdered Sugar
·       1 tsp. Vanilla
·       2 Tbsp. Flour

Beat together until it looks super fluffy. 

I used homemade cranberry sauce with orange zest and brown sugar.  You can certainly use your own recipe or use the canned version.  I recommend about a Cup of it.

·       1 Cup Cranberry Sauce

Preheat the oven to 350 degrees.

In each mini muffin pan put a couple spoonfuls of brownie mixture.  Then add dollops of cream cheese to each muffin pan slot.  Do the same with the cranberry sauce.

Then take a toothpick and swirl the mixture of each brownie.

Bake for 15 minutes. 

Friday, November 27, 2015

Turkey Sandwich Ideas

Happy Thanksgiving! Or rather Happy Delicious Turkey eating day! I'm sure everyone has made their amazing Turkeys at this point and may now be sleeping off their eating coma with football in the background.  Now though, you have a lot of leftovers hanging out in your fridge.  What delicious concoction will you put together with them?  I have put together a few versions that I love.

Sometimes you have to think outside of the box when it comes to turkey sandwiches.  You can be very creative by incorporating fruits or different cheeses with it. 

Greek Turkey Wrap

5 minutes of Prep

·       Slices of Turkey
·       1/4 of Cucumber Slices
·       4-5 Cherry Tomatoes Sliced
·       Greek Dressing
·      Feta Cheese crumbled
·       Wheat Wrap



Hot White Cheddar Cranberry Turkey Sandwich

5 minutes of Prep

·       Turkey Slices
·       1 Slice of White Sharp Cheddar
·       3 Tbsp. Cranberry Sauce
·       1 Tbsp. Mayo
·      2 Slices White Bread
·       1 Tbsp. Butter

Melt butter in a saute pan on medium heat.  While butter is melting, assemble sandwich.

Then grill both sides until bread is browned and cheese is melted.

Double Decker Turkey & Strawberry Sandwich

5 minutes of Prep

·       3 slices Multi-grain Baguette
·       2 Strawberries Sliced
·       1 Tbsp. Raspberry Jam
·       Slices of Turkey
·      2-3 Slices of Brie

Friday, November 20, 2015


Next week is already Thanksgiving!! What a wonderfully delicious time of year.  I LOVE Thanksgiving. Unfortunately this year, I'll be working on that day.  Photographing Football players and missing out on a delicious Turkey dinner.  But the biggest thing I'll miss out on is the leftovers. So today I'd like to share a post on a delectable take on reusing leftover mashed potatoes.  Homemade Gnocchi. 

This is an easy recipe and please feel free to add the Gnocchi to any pasta sauce or toppings that you might like.


30 minutes Prep time
2-3 minutes Boiling per batch of pasta
9 Servings

·       1 Eggs
·       2 Cups Mashed Potatoes
·       2 Cups Flour w/extra for rolling
·      1 tsp. Salt
·      1 Cup Flour

In a large bowl mix together your egg, salt, mashed potatoes, and flour.  You want the dough to come together but not be too sticky. So feel free to add extra flour if you need to.

Cut the dough into quarters.  Roll out each quarter with the extra flour, and cut into small pillow like shapes.

Take a fork and press down on the pillow and then roll up.  The shape isn't super important, it just make them look like gnocchi and allow tomato sauce to get into each nook and cranny.

Start your water boiling.  Take batches of the gnocchi, and boil each batch 2-3 minutes or until they float to the top of the water.  Put cooked gnocchi aside as you work through each batch.

I then added the cooked gnocchi to some veggies and homemade tomato sauce. You can dress up yours with anything from fresh tomato sauce to brown butter sage sauce.