Cornbread Stuffing

Whether you call it stuffing or dressing, you’ll definitely call it delicious! This recipe is fool proof and goes perfectly with Thanksgiving turkey. Maybe it will even upstage that turkey, it is definitely my favorite part of Thanksgiving (I’d much rather stuff my belly with it instead of the bird 😉 ).

12 Cornbread Muffins

3 Cups Low Sodium Chicken Broth

1/2 Cup Onion

1 Cup Celery

2 Eggs

1 tsp Salt

4 Tbs Italian Seasoning

1 Tbs Canola Oil

Preheat the oven to 375°. In a large bowl, crumble the cornbread into pieces. I love cornbread and it’s the perfect texture for stuffing. I like to cook the cornbread the day before to let them dry out a little. Pour in the chicken stock and let the cornbread soak (how easy, it’s instant FLAVOR). In the meantime, chop the onion and celery and cook with the oil over medium heat with 1 tbs of the Italian seasoning until softened (about 4-5 minutes). (Oh that smell gets me every time, now it smells like Thanksgiving…let the parade begin…yay I think I just saw Snoopy). Add the onions and celery to the cornbread mixture.  Fold in the eggs and add the rest of the seasoning. Bake for 50 to 60 minutes until the top is golden brown.

Let cool and serve. What a great side to show off next to that gorgeous turkey (It may even distract everyone from that football game…give it a try) . Happy Thanksgiving and…

Happy Flavoring!

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Chipotle Chicken Enchiladas

My husband goes crazy for Mexican food, so I made one of his favorites for dinner last night…chipotle chicken enchiladas. They are so cheesy (just like my hubby, maybe that’s why he likes them so much…just kidding sweety!) I’m surprised he hasn’t shown up to the dinner table wearing a sombrero (I’m totally not kidding he really would) that’s what I love about him. This one is for you hubby!

3-4 Chicken Breasts (shredded)

8 Corn Tortillas

1 Can of Enchilada Sauce

1 Tbs Chipotle in Adobe

4-5 Slices of Pickled Jalapeños

1 Cup Shredded Monterey Jack Cheese

2 Green Onions

2 Tbs Onion Powder

2 Tbs Garlic Powder

1 Tbs Chili Powder

1/2 Tbs Cayenne Pepper

1 Tbs Salt

1 Tbs Pepper

Preheat the oven to 375. Season the chicken and bake on a foil lined baking sheet for about 10 minutes on each side. The chicken should reach an internal temperature of 165° (I love using my trustee digital thermometer, it never lets me down…just like my hubby). Shred the chicken and transfer to a large bowl. I like to shred the chicken ahead of time for recipes like this one, and store in the freezer until you are ready to use it. If you want you can substitute a shredded store bought rotisserie chicken also (talk about a time saver)!

Next, mix in 3/4 of the enchilada sauce and the cheese (save some to sprinkle on top later…yeah baby). Add a tablespoon of chipotle in adobe to the mixture. Here is where you can adjust the heat level to your liking, we like it spicy (so extra heat for my hubby and his spicy wife…muy caliente! 😉 ). Chop the green onions and jalapeños, add to the bowl and stir until well mixed. (It already smells so good, I usually give my husband a taste at this point, a little sneak peek).

Pour 1-2 tablespoons of enchilada sauce into the bottom of a casserole dish and spread around. Take the filling and roll into the corn tortillas. Place into the prepared casserole dish seam side down. Once they are all rolled up, top with the remaining cheese. Bake for 20 minutes. As soon as it comes out of the oven, pour the remaining enchilada source over the top. (If you do this before you bake them in the oven, it will absorb into the tortillas…trust me, not a pretty outcome).

Let cool, top with the remaining green onions and it’s ready to serve. Now throw on that sombrero hubby, it’s fiesta time my love! 🙂

Happy Flavoring!

Guiltless Chocolate Brownies

Ok guys, I know what your thinking. How can I write a blog without including a recipe for my all time favorite dessert…my beloved brownies! This is a healthy recipe so you can have your cake and eat it too…well brownies in this case. The avocados make the chocolate so creamy (it’s a match made in chocolate heaven). My husband was skeptical of these brownies at first, but he was surprised at how delicious they turned out (how dare him for ever doubting me). What got him was the chocolate gooey center, I knew it would!

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2 Ripe Avocados

1 Cup Agave Nectar

1 Tbs Vanilla Extract

2 Eggs

1 Cup Whole Wheat Flour

1/3 Cup Unsweetened Cocoa Powder

1/4 Tsp Salt

1/4 Tbs Baking Powder

Dark Chocolate Candies (9-12 squares)

Preheat the oven to 350°. Mash the avocados in a large mixing bowl until smooth. Next add the eggs, vanilla extract, and Agave to the bowl and mix delicately by hand. I love using Agave since it is a natural sweetener. If you like it extra sweet (I know you’re out there), try melting some dark chocolate and pour some directly into the batter.

In a separate bowl, add the dry ingredients: whole wheat flour, cocoa powder, salt and baking powder.  Add to the wet ingredients and gently stir until combined, do not over mix. Pour into a greased baking dish (I like using a 9×9 square glass dish). Spread evenly.

Now the best part, take the dark chocolate pieces and push into the batter (I used 9 dove dark chocolate squares). Take the back of a spoon and cover the chocolates with the batter. This is what makes the yummy gooey middle (my favorite part), it’s the hidden FLAVOR. Bake for 25 minutes (no toothpick needed) and let cool.

Now it’s time to enjoy…ahhh my favorite dessert without any of the guilt. Just look at that gooey center and try to resist!

Happy Flavoring!

 

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Homestyle Chili

Are you ready for a hot bowl of chili? How about a healthy bowl of chili (ah ha, I knew that would get your attention)! This chili is healthier since it is made with lean meat. But don’t think for a second that it won’t be full of FLAVOR!

1 Pound of 96% Lean Ground Meat

1 28 Oz Can of Crushed Tomatoes

1 Cup of Low Sodium Chicken Stock

1 Can of Black Beans

1 Can of Pinto Beans

1 Medium Onion

5 Slices of Pickled Jalapeños (or more if you like it spicy)

5 Tbs Chili Powder

3 Tbs of Onion Powder

3 Tbs of Garlic Powder

1 Tbs of Cayenne Pepper

3 Tbs of Smoked Paprika

1 Tbs Salt

1 Tbs Pepper

Brown the meat in a hot dutch oven or large pot over high heat. Season with half of the seasoning. Once the meat is browned reduce the heat down to medium. Add the crushed tomatoes and the chicken stock. Drain and rinse the beans and add to the pot.

Dice the onions and jalapeños and add to the mixture. I like to add some of the jalapeño juice too (no need to waste any of that FLAVOR). Mix in the rest of the seasoning. (It’s okay to take a minute to step back and pat yourself on the back for creating such an easy and beautiful creation…I do it all the time).

Let it cook uncovered on a low simmer for 30 minutes.  Pour into a bowl and top with your favorite toppings. This chili would also be perfect poured over nachos. Yum!

**Tip – If you are pressed for time, try browning the onions first, then add the meat. Once browned add the rest of the ingredients and heat over medium heat and serve as soon as it is hot (about 5-10 minutes).

Happy Flavoring!

Suzie’s Stew

It’s stew time!! Don’t you just love those one pot meals that you let cook all day. It smells so good and let’s you know what’s coming for dinner. I love the way it makes my whole house smell (it’s like a stew air freshener….hey, I’d buy it).

2-3 Pounds Beef Round or Chuck

5 Red Potatoes

1 Large Onion

1  Pound of Baby Carrots

2 Cups of Red Wine

2 Cups of Low Sodium Beef Stock (or chicken stock)

Water (to fill the rest of the pot)

2 Tbs of Canola Oil

2 Tbs of Smoked Paprika

2 Tbs of Onion Powder

2 Tbs Garlic Powder

1 Tbs Italian Seasoning

1 Tbs Cayenne (optional)

1 Tbs Salt

1 Tbs Pepper

This is a perfect meal to make in a dutch oven or crockpot and it feeds a crowd (or just me and my hubby…can you say leftovers…yay!) This stew also reheats so easily the next day, and lasts for a few days in the fridge.

First chop all of the veggies into large pieces and put aside. Next chop the meat into medium size cubes. You need a strong arm for this (it’s how I get my arm exercises for the day), you can ask your butcher to do this for you if you would like. Then season the meat liberally on both sides (Make It Rain!…don’t be skimpy)!

Drizzle canola oil into the pot and heat up to high. Toss the meat into the pot for just a few minutes to get the outside nice and brown. I usually brown them in two separate batches. Take the meat out of the pot and add in the veggies. Brown them also for a few minutes. Then add in the wine (some in the pot and some in my mouth…yes please!) Here is where you can scrape the bottom of the pot with a wooden spoon to release all of those bits of FLAVOR. Return the meat back to the pot. Let it go for a few minutes then add in the stock. Fill the rest with water till it reaches the top of the mixture. Once it comes to a boil lower the heat to low and let simmer for 1 1/2 – 2 hours. Take a peak here and there to see if you need to add a little more water.

Now it’s time to just sit back and enjoy that delicious aroma (my favorite part). Once it’s ready, serve in a bowl with some crackers. It goes great with a glass of wine (also my favorite part 😉 ).

Happy Flavoring!

Strawberry Raspberry Smoothie

I have a confession to make, I’m just gonna come right out and say it…I Love Soy Milk!! Ok, I feel so much better now that I got that off my chest.  I think it tastes so much better and sweeter than regular milk…talk about FLAVOR!

1 1/2 Cup Silk Original Soy Milk

1 Cup Frozen Strawberries and Raspberries

1/2 Tbs of Agave or Honey (optional)

If you’re like me, sometimes a fruity and healthy smoothie really hits the spot.  They are perfect for breakfast, snacks, or even an after dinner dessert.

The key is to chop your fruit into medium sized pieces as soon as you bring them home from the store. Toss them into a ziplock bag and store in your freezer. (I love the convenience of grabbing it out whenever I have a smoothie craving, which for me is a lot!) Use different fruits and make your own combinations. I also like peaches with a dash of cinnamon or nutmeg for breakfast (I like to trick my mind into thinking I’m having a slice of peach pie for breakfast 😉 ).

Take the fruit and soy milk and blend in a high power blender. And viola, a delicious and healthy smoothie (without all of the added sugar).

Happy Flavoring!

 

Healthy Fish Tacos

My husband loves Mexican food, so anytime I come up with a recipe that involves a tortilla and the word “Taco”, he’s in!

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Thumbs up from hubby!

The part that he does not need to know is how healthy it really is. Customize your taco by adding the perfect amount of toppings.

1 Fillet of Cod (or your choice of any white fish)

1 Tbs Old Bay Seasoning

1/2 Tbs Cayenne Pepper

Whole Wheat Tortillas

Tomato

Pickled Jalapenos

Onion

Italian Seasoning

Cabbage

 

Sauce

1 Cup of Greek Yogurt

2 Tbs of Light Mayo

2 Tbs Sriracha

1/2 Lime (juice)

1 Tbs of Garlic Powder

1 Tbs Old Bay Seasoning

1/2 tsp Smoked Paprika

First mix all of the ingredients for the sauce in a bowl and pop it in the fridge. I like to store it in a squeeze bottle (which makes it easy to drizzle over whatever you want). Next its time to cook the fish. Season the fish with Old Bay seasoning and cayenne pepper (leave out the cayenne pepper if you don’t want it spicy, but my husband and I are definitely a spicy couple 😉 ). Lay on a baking sheet lined with foil.  Place in the oven on broil for 10 to 15 minutes until browned.  It will brown the fish perfectly, so FLAVORFUL!  (This is usually around the time hubby asks…is it ready yet?!)

While the fish is cooking, its pico de gallo time! Chop the tomato, jalapeños, and onion into a small bowl.  I’m not crazy about cilantro, so I sprinkle with Italian season which does the trick for me.

Take the fish out of the oven and shred apart with a fork. Now setup a taco station with all the toppings. It’s a fish fiesta! Perfect for a taco party (get those margaritas ready)! Dinner is served… and hubby is happy! 🙂

Happy Flavoring!

 

Chicken and Veggie Spaghetti

This recipe is so easy and full of FLAVOR! It’s  perfect for using up all of your leftover veggies at the end of the week.

2 Servings of 100% Whole Wheat Spaghetti

1 Chicken Breast (chopped)

1 Zucchini (chopped)

1/2 Green Bell Pepper (sliced into strips)

1 Cup of Tomato Sauce

1 Tbs Canola Oil

1 Tbs Salt

1 Tbs Pepper

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Italian Seasoning

1/2 Tbs Cayenne Pepper

Preheat the oven to 425°. Season the chicken on both sides with half of the seasoning. Adjust the FLAVORS of the seasoning according to preference. Place on a baking sheet and cook in the oven for 20 minutes, flip halfway through. (I usually cook a few chicken breasts to save in the freezer for later in the week, it’s a huge timesaver…shh, don’t tell anyone, it’ll be our little secret 😉 ). Insert a digital thermometer to see if the chicken is done, it should read 165°.

In the meantime, boil your pasta according to the box instructions. Chop all of your veggies and toss in a skillet with the other half of the seasoning and the canola oil. (This is the best part, you can use whatever veggies you have on hand…see, Suzie’s here for you to make it easy 😉 ). Turn the heat up high to brown them slightly, then finish cooking on medium low heat until they are cooked through. See that brown coloring…that is where the FLAVOR is…mmmm!

Add the tomato sauce to the veggies. Cube your finished chicken into bite size pieces and toss in with the veggie mixture. Give it a stir, then serve on a bed of cooked pasta. How easy was that?! (Just don’t tell my husband). Dinner is served!

Happy Flavoring!

Whole Wheat Pizza

Ok guys, say it with me… I Love Pizza!!! I have some diet restrictions, but don’t think for a second that was going to stop me from having my beloved pizza. So I came up with this pizza recipe. Just by making a few swap outs, this is a much healthier alternative, and so much easier than you think!

2 Cups Whole Wheat Flour (1/4 extra for dusting)

1 Packet of  Active Dry Yeast (2 1/2  tsp)

1 Cup Warm Water (around 110°)

1 Tbs Agave Sweetener (or 1 Tbs Sugar)

1/2 Tbs Salt

1 Tbs Garlic Powder

2 Tbs Italian Seasoning

1 Tbs Olive Oil

First we have to activate the yeast (trust me it sounds more scientific than it really is, basically you just need to let it soak in warm water, it’s a yeast bubble bath.) All you do is get your tap water running to about 110° (I like to take my digital thermometer and hold it under the water…I know, I’m so technical). Then measure 1 cup of the water and pour into a small bowl. Add in the yeast packet with 1 Tbs of Agave or sugar and give it a stir (I use agave because it is a natural plant based sweetener which is healthier, but feel free to use whatever you want). Let it sit for 5 minutes (don’t forget to set a timer…trust me I have forgotten to before.)

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In the meantime add the flour to a large mixing bowl. Also sprinkle some flour on a flat surface where you can knead out the dough once it is ready, I just use my granite countertop.  Add the salt, garlic powder and Italian seasoning into the flour mixture and mix together. This will give so much FLAVOR to the dough by adding spices directly into it. (I bet you’ll smell it once you cook it later). Pour the yeast mixture and olive oil to the bowl. Before we get our hands dirty, now would be a good time to remove those rings (I always have to remind myself of this step). Take a fork and start to pull away at the edges and start to mix in toward the center. Now get your hands in there and start mixing, time to have fun and play with the dough…hey it’s grown up playdough ;).

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Transfer to a floured surface and knead for 3 minutes, use the heel of your palms to keep kneading and folding it. Take out some aggression, this is the fun part. (Warning: you may start to feel like Giuseppe from you local pizzeria and feel tempted to toss the dough in the air…trust me, not a good idea ;). )Transfer to a bowl greased with olive oil. Turn over so it coats the dough with the oil and cover with saran wrap. Let it rise for 1 hour (up to 2 hours). Again set a timer! You will see the dough double in size.

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Once it has risen, turn out the dough onto a floured surface.  Form into a ball. Next it’s time to use a bench scraper (or knife) to cut the dough into 4 sections. You can cook one right away (which I’m sure you’ll want to, I can’t resist either) but they can be also be stored in the fridge or freezer. If you store them in the freezer, you can transfer them into the fridge one at a time the day you want to use it, it will defrost in 5-6 hours. If you store it in the fridge it will last 3 days.

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Preheat the oven to 515° with a pizza stone in the bottom rack of the oven for about 30 minutes. It is so much better to use a pizza stone to make it crisp…trust me, it is so cheap to buy and so worth it, it really makes a difference (I definitely get use out of mine…Friday night pizza parties 🙂 )! Roll out the dough on a floured surface with a rolling pin slowly (don’t forget to dust the rolling pin with flour so the dough doesn’t stick to it). Transfer the rolled out dough to the backside of a baking sheet sprinkled with some whole wheat flour or corn meal (this is what you’ll use to transfer the dough to the pizza stone…I know I’m so creative.)

Now top with sauce, cheese, and toppings. It’s time to have fun with your toppings, go crazy. Check out my easy homemade tomato sauce to use with this recipe in my blog, they go perfectly together. I like to sprinkle the top of the pizza with some Italian seasoning for added FLAVOR. Next lightly brush the edges of the dough with olive oil, this will create that delicious crispy crust. Slide onto the pizza stone with a large spatula and cook for 7 minutes on the bottom rack of the oven until brown and crispy, rotate half way through. Pull out and let cool. Cut and serve, It’s pizza time!

Happy Flavoring!

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Veggie Hash

My hubby requests this one a lot, so I surprised him with this hash tonight for dinner. I know the way to a man’s heart ;). It is so healthy and full of vegetables. I love it when meals are so good and also so good for you! This recipe has so many options…check out all of the pictures at the bottom!

5 Red Potatoes

1 Medium Onion

1 Red Pepper

1 Zucchini

2 Tbs Canola Oil

1 tsp Salt

1 tsp Pepper

1/2 Tbs Garlic Powder

1/2 Tbs  Onion Powder

1/4 Tbs Cayenne Pepper (optional)

2 Eggs (optional)

Sauce

1/2 Cup Greek Yogurt

1/2 Tbs Garlic Powder

1 tsp of Old Bay seasoning

1/2 Lemon (juice)

1 Tbs Sriracha

Preheat the oven to 425. First we start with the sauce which will be drizzled on top to give this recipe added FLAVOR. Mix all of the ingredients for the sauce in a small mixing bowl. I like to pour it into a condiment squeeze bottle so I can drizzle it on top at the end, it makes it look so fancy ;). Next dice the potatoes and lay them on a baking sheet. Brush them with canola oil and sprinkle with salt and pepper. Sometimes I add some garlic powder also (I love garlic almost as much as my husband, I think he’s starting to get a little jealous). Cook for 20 minutes, flip halfway through.

Next, chop the veggies into medium sized pieces. Heat up the canola oil in a large skillet and add the veggies. Cook over high heat. Sprinkle with seasoning and let them dance (boogie time…it helps to do a little dance yourself). Don’t be afraid to let them brown, that is where all of the FLAVOR is. Once they have browned turn down the heat to medium low and let them finish cooking.

I cook a little scrambled egg for my hubby (cause I know how he likes it…yeah baby). I eliminate the egg for my portion because I’m watching my cholesterol, so adjust to your own dietary needs. Everyone has their own unique FLAVOR.

Time to plate, it’s all about making it look as delicious as it is going to taste. Start by serving the potatoes on the plate, then add the veggies on top. Next top with the egg (or not). Then I drizzle the sauce on my portion. And there you go, what a nutritious and delicious meal. High five to the cook!

Happy Flavoring!

So many options…

imageScrambled Eggs Hash

imageVeggie Hash

imageSausage & Eggs Hash

imageFilet of Cod Hash

 

Easy Tomato Sauce

This recipe is so simple and is so much healthier than store bought tomato or marinara sauce. It has way less sodium and no added sugar. Trust me, it makes a difference when you control the ingredients, and the FLAVORS!

1 28 Oz. Can of Crushed Tomatoes

1 Cup of Water

1 Medium Onion (diced)

2 Cloves of Garlic

1/4 Cup of Fresh Basil (rough chopped)

1/4 Tbs of Salt

1/2 Tbs of Italian Seasoning

1 Tbs of Olive Oil (or canola oil)

Warm up the oil in a pot or dutch oven over medium heat (I use my beloved dutch oven which I use all the time, it’s my new best friend…weird I know).  Then chop the onion and add to your pot. Cook for about 5 minutes. In the meantime you can sing that song in that commercial that you just can’t get out of your head ;). Once the onion is translucent, chop and add the garlic to the pot. If you have trouble cutting the sticky garlic use a hand grater (microplane) to grate the garlic right into the pot. It only needs a minute for the garlic to cook, once you start to smell it (oh do I love that smell) it’s done!

Pour in the crushed tomatoes and water and bring to a boil. Start to add in the spices. Tear the basil into small pieces and add into the mixture. Once it starts boiling put on the lid and reduce the heat down to low. Let it cook for 30 minutes, then let cool slightly and it’s ready to use. I like to make double batches and store it in mason jars in the fridge to grab whenever you want. It’s great for a fast pizza or pasta dish, or even drizzled over a English muffin or veggies. Hope you enjoy!

Happy Flavoring!

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Black Bean Dip

Remember guys, it’s all about the FLAVOR. The spices are key, which will enhance the taste of each ingredient. This is definitely a go to dip for me, so simple and so delicious!

1/2 Cup of Salsa

1/2 Cup of Shredded Mozzarella (optional)

1 Small Onion (diced)

4-8 slices of Pickled Jalapeños

1 Tbs. Cumin

1 Tbs. Garlic Powder

1 tsp. Cayenne Pepper (optional)

1/2 Tbs. Salt

1/2 Tbs. Pepper

Preheat the oven to 375. Pour one of the cans of beans into a pot (beans and liquid). Use a potato masher to mash the beans. Drain and rinse the 2nd can and add to the pot. Chop onion and jalapeños and add to mixture. You can adjust the heat level with how much jalapeños you add, I use a lot because Suzie likes it spicy! Add salsa and spices and stir over medium-low heat for 5 minutes.

Transfer to casserole dish and sprinkle the top with cheese. (Look how pretty, nice snow covered beans….oh this dip would be perfect on a snowy day….ok sorry my mind got away from me, I’m back). Of course if you are vegan, you can totally leave this step out. Cook uncovered for 20 minutes. Let cool and serve with tortilla chips, pita chips or your favorite crackers. Yummy!

Happy Flavoring!

Heart Healthy

Recipes with heart!

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The most healthy ingredients to cook with are the all natural ones (imagine that). With so many fruits and vegetables to choose from added with a protein and whole grain or whole wheat foods, the possibilities are endless.  Remember to add in special spices to FLAVOR each ingredient. I can show you how, it’s easier than you think!

Happy Flavoring!

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