Jalapeno Cheese Dip with Cheddar Cheese and Potato Chip Topping

It's a cold rainy Sunday and I just want to stay curled up inside. Sunday means watching football for me so I wanted a game time snack that would warm me from the inside out. We still have a fridge full of leftover items from the holidays so it was very easy for me to put together this spicy creamy and comforting dip. I divided the recipe into two ramekins for easy sharing and paired it with crackers, carrots and celery. You can adjust the heat level depending on how hot you or your guests like food. It's also an easy recipe to increase for a large batch appetizer. 

Cranberry Upside Down Cake with Clementine Cream Cheese Frosting

Christmas is less than a week away and the holiday parties are in full swing! I was asked to make a dessert for the last party I went to. I'm always happy to make food for a party but desserts have always been a struggle for me. Personally I prefer savory foods so it's harder for me to think of creative dessert options since I don't really eat dessert. That being said, I think I found my new winter go to dessert! This cranberry upside down cake isn't only delicious, it's beautiful! Plus it's a time saver with a boxed cake mix! The caramelized cranberries hit the light and invitingly glisten for you to take the first bite. The sweet and creamy clementine cream cheese frosting adds the perfect sweet note to balance the cranberries. I grabbed a few greens from outside to really make this cake look extra inviting! 

Smoked Ham Hock and White Bean Stew

It seems winter has decided to arrive a little early this year. We've currently enjoying a beautiful snowfall. Combine that with having plenty of things to do around the house and the desire not to be in front of the stove all day and cue my slow cooker! It's perfect for today. I can enjoy a delicious hearty meal without really having to do anything. This white bean soup is an adaption from a cooking light recipe but with me I always have to add my own touches. I was excited about this recipe because it uses dry beans and I've never used them before. Plus you don't have to soak them! The soup turned out thick and hearty- perfect a cold night.

Pumpkin Risotto with Mushrooms and Crispy Shaved Brussels Sprouts

The weather seems to be in a perpetual state of the unknown today. It started out a little sunny and not unbearably cold but now it's a little dreary and getting cold so I wanted some comfort food to enjoy. Pumpkin risotto was the trick! Personally I find risotto easy to make. The "hardest" part of the entire cooking process is really just stirring and that's never bothered me. You won't find me hunched over the stove stirring like a fiend as the risotto horror stories would suggest. I really like mushrooms in my risottos but they can be omitted if you're not a big fan.. This would also be great as an easy dinner party meal when you don't want to deal with making multiple dishes or stick to a traditional roast supper. If you're eating this as a meal you can get 4 nice servings. If you want a side dish, you can get 8 or more sides, depending on how hungry your guests are. 

Turkey Pot Pies

Oh hello there!! I know it's been a while... Life has been a little hectic these past few months. I'm in the process of buying a house so between the packing and busy work schedule I haven't had a lot of free time. Now that my life is in house limbo, I have seemed to muster up some free time to do what I love- Cook! And what better season to start blogging my recipes again than fall? It's my favorite time of year with my favorite flavors. We had plenty of turkey left over from Thanksgiving so I decided to use the leftovers to make turkey pot pies! This is my first time making a pot pie of any kind and I can't wait to experiment with different versions of vegetable blends. I kept this recipe very simple by using a bag of frozen vegetables- less prep and sometimes you just need that, but I'd like to do this with roasted vegetables.  

Rosemary Roasted Potatoes with Italian Truffle Oil

My very dear friend Tina just got back from a vacation in Italy- jealous right?! - and brought me back Truffle Olive Oil! It's so good to have friends who feed into my food obsession! Pun very much intended. I've had two experiences with "truffle flavorings" before and was NOT a fan of them. But I knew those were most likely imitation truffle flavorings so I was genuinely excited to try this oil. One because it was from Italy and Two- I could see the tiny sliver of truffle that was in the bottle so I knew it was real! I wanted to try the oil for the first time in a pretty standard way so I grabbed the baby potatoes I had on hand and roasted them with some rosemary. After the potatoes were fork tender I drizzled them with the truffle oil and finished with some flecks of sea salt. They were delicious! The flavor of the truffle was so savory and mouthwatering that I could only crave more. It completely turned a basic recipe into something special!

Kale Salad with Roasted Beets and Granola

While shopping at Williams Sonoma this weekend, they had an Artisans' Market! There were 6 local vendors showcasing their products. My favorite product was Michele's Granola. I've never been a big fan of granola because it is too crunchy. Michele's Granola was so light and fresh that it was like a new product to me. Crazy delicious! I asked Michele how she recommended eating the granola and if there were any savory suggested pairings. She suggested using it as a replacement for croutons in a salad and I liked the idea. After leaving the store, 2 hours later, my mom and I were starving and stopped for a quick lunch at a local sandwich shop where I got a Kale Salad with Granola! I had to order it just because it had the granola on it. The salad was good but a little bitter since the dressing has preserved lemon in it. I really liked the granola on it, and I knew I could make it to more of my liking. The granola added the perfect amount of sweetness and I still can't get over how nice the texture is! I'm going to have to buy more soon so I can experiment with other ways to eating it.

Blackening Seasoning

This past weekend was my Uncles Birthday and since he loves BBQ and spice I decided to give him some of my blackening seasoning! I've been using it a lot for the past two weeks on various recipes and knew he'd really like the flavor that it gives dishes. I used 4 ounce jelly canning cards to package the spice blend and created my own label! Since we were celebrating at my Grandparents I even made them a special jar that didn't have any cayenne in it since they don't like spicy food. My uncle loves as much heat as he can get so I made him my classic blend and an extra hot version! 

Blackened Chicken and Grilled Peach Salad

Summer's fruitful bounty is at it's peak and I just can't get enough of all the fresh fruits and vegetables! I stocked up on some local peaches and instead of making jam or a pie I put them in a salad, a "Black and Orange" salad if you will. (go Orioles!) I decided to grill the peaches to enhance the natural sweetness they have and pair it grilled blackened chicken, salty bacon and creamy gorgonzola cheese. I gave this salad to my mom and she said it was her favorite thing I've cooked in a while. Our culinary pallets are pretty different so for her to give the dish a thumbs up is a big compliment and I'll take it! The salad is great for a healthy lunch or dinner but can also be a nice side salad if you omit the chicken. 

BBQ Succotash

This weekend I found my kitchen well stocked with sweet summer corn. I had a great coupon so I stocked up! Instead of just eating corn on the cob with my bounty I made a BBQ Succotash! Inspired from a side dish at a had a few years ago this is a great side dish for all your summer grilling dishes! 

Pan Seared Rock Fish with Tomato, Zucchini and Olive Relish

While talking to my sister the other week she had mentioned that she made rock fish for a few friends of hers. She roasted a whole rock fish with olives, fennel, tomatoes and said everyone loved it! Even her friends that didn't like olives couldn't get enough. This sounded like a delicious meal so I decided to try something similar. This was a weeknight meal for me so I needed it to be quick and easy. I've never cooked a whole fish before so I chose a rock fish filet instead. It was a delicious meal that was light yet filling. The flavors of the olives, zucchini, tomato and the heat from the jalapeno complimented the fish really well. I'd like to try this combo with shrimp as well. This was a great summer meal! 

Sage and Prosciutto Wrapped Chicken

Man oh man! I think I blinked and June was over! I've had some seriously busy weeks lately and when I've cooked I haven't had the time to photograph anything. On top of my busy schedule I've been in a serious food rut! My mind would just draw a blank when I would think of what I wanted to eat/cook-- until yesterday! I drew some food inspiration from a recipe I saw and per my usual made it my way! It was delicious! I love the flavors of fall and that's exactly what I got from this dish. It was very quick and easy. The look of the sage under the prosciutto is very elegant that this is a great meal to keep in your back pocket when you need to impress someone!  

Spring Vegetable Risotto

The kitchen is one of my favorite places to be and yesterday was no exception! After a rather peculiar day all I wanted to do when I got home was enjoy a class of wine and get in my kitchen! I've been putting off making risotto since it's been too hot but yesterday the weather was perfect for a bowl of the creamy goodness. Since it's Spring I wanted to use what vegetables were in season and thus came my idea of a Spring Vegetable Risotto. I've made risotto's before and have always really enjoyed them but this recipe really takes the cake! I was thoroughly impressed with my impromptu dinner that I made up on the fly. I even had seconds, and I don't do that often! Eating this while sitting outside on my balcony with a glass of wine was the icing, or should I saw cheese on my risotto! I hope you enjoy this as much as I did. 

Steak and Potato "Lollipops" with Horseradish Cream Sauce

I'm always looking for new easy appetizers to have in my recipe back pocket and I've just added a new one! Sometimes you need to have a heartier appetizer to serve if you don't feel like making an entire meal and cocktail meatballs just don't do it for me. I wanted a play on a normal meal and came up with these Steak and Potato "Lollipops" To dress them up a bit I decided to make a horseradish cream sauce to really give this dish an edge. I also like the versatility of this dish because sometimes it's just not feasible to have a hot appetizer and these lollipops are great at room temperature or cold. The horseradish cream sauce is probably my favorite element of this dish. Even my sister, who refused to try it at first, loved it. I could seem the gleam of delight in her eyes after the first bite. 

Grilled Flank Steak

This weekend I expanded my grilling experience to flank steak! It's one of my favorite cuts of beef and I've cooked it for years under the broiler because I was nervous I'd burn it on the grill. Since these are larger cuts of beef I wanted to do a simple marinade since I'd be eating this for a few meals. It turned out really well. Juicy and flavorful and it lends itself nicely to a variety of sauces. It's great as is for dinner or thinly sliced for appetizers and salads. 

Pepperoni Chicken Roll-Ups

I LOVE food and will eat just about anything but I know there are still picky eaters out there. I have one friend who will ask me for recipe advice from time to time but this friend is the pickiest eater I've ever met! Most of the suggestions I give are not included on the small list of items he eats so I'm usually at a loss for what to suggest. Until now! My Pepperoni Chicken Roll-Ups are a combo of Pizza and Chicken Parmesan- two dishes he will eat. The flavors are basic enough for a picky eater yet perfect for your foodie friends.

BBQ Grilled Vegetables and Chicken

Happy Memorial Day! Time to kick off summer on the right foot! The right foot to me? BBQ Grilled Vegetables and Chicken. I've been fighting the urge to make BBQ Chicken since I've been experimenting with grilling but BBQ is one of my favorite things so I couldn't hold out long. Instead of just having a the chicken I decided to dress up my favorite vegetables with my BBQ seasoning and grill those as the perfect accompaniment to the chicken. This dish is easy enough to make for yourself or a crowd and puts a new meaning to a one dish meal!  

Pea, Pesto, Sausage Pasta Salad

With cookout season just beginning it's time to starting putting together some new recipes that I can share with my friends and family. This past weekend I decided to make my Lemon Pesto Pasta Salad with an updated twist. I decided to take the base of the pasta salad and update it with peas and sliced Italian sausage. It was a crowd favorite at the last cookout I was at and I've been enjoying the leftover for lunch. This can even double as a dinner if you want to serve it hot. 

Raspberry Vinaigrette

I've been enjoying my Roasted Vegetable Salad with Balsamic Shrimp for lunch a lot lately so I wanted to change it up a bit. I really LOVE roasted vegetables in my salad so I decided I'd make a different dressing to update my meal. I came up with a Raspberry Vinaigrette! I'm not a big fan of this style dressing when it's from a bottle and never really thought of making my own until I had a homemade version at a baby shower. I was really surprised with how delicious it was. It's a lot thicker than any dressing I've seen in the store. I prefer my dressings to be tangy so if you like more sweetness just add more honey or some sugar. I'll be pairing this dressing with my Lemon Parsley Grilled Chicken to have in salads with roasted vegetables and sliced strawberries.

Lemon Parsley Grilled Chicken

After using the grill for the first time last week I couldn't wait to do it again! The chicken was juicy and moist and it stayed that way even after I reheated it! This week I wanted to do something a little more basic as far as my marinade since I would be eating the chicken in salads for this weeks lunches. Even with a basic marinade the chicken came out full of flavor. The chicken is great with just the marinade or with the addition of your favorite sauce!

Lemon Raspberry Berger Cookie Trifle

If you're from Baltimore, you know what Berger Cookies are! The thick chocolate fudge topped cookies are a staple when showcasing the delicious treats the area has to offer. Instead of having a plate piled with the cookies I used these fudge topped confections as the base for my Lemon Raspberry Berger Cookie Trifle! This dessert is perfect for all your summer cookouts and parties. It's easily served in a larger container or in small individual dishes. It's a very rich dessert so I recommend the individual portions. 

Spicy Honey Lime Chicken

Today I attempted my first grilling experience and I knocked it out of the park! I've dabbled in grilling here and there but have only cooked the occasional hot dog or hamburger. Today I wanted to try grilling chicken. Simple as it sounds, I've had more dried out grilled chicken than juicy succulent chicken in my lifetime. Be that as it may, I wanted to see if I could do it. Instead of the traditional cook-out favorite of BBQ chicken, I wanted to do a twist to tequila lime chicken and came up with my spicy honey lime chicken. The marinade and glaze gave the chicken a lot of flavor. I served the chicken with my Avocado Salad and cilantro, lime rice. I was really impressed with how it turned out and can't wait to get out there and grill again!

Avocado Salad

Happy Cinco de Mayo! In a nod to this festive holiday I've made my Avocado Salad. It's not quite a salad and it's not quite guacamole but it's tasty! You can eat this as is, with chips or as a topping for grilled proteins or on tacos. I made this as a salad and as a side to my Spicy Honey Lime Chicken. The cool, creamy avocado and crunchy vegetables are a great compliment to hot, sticky-sweet chicken. Toss in a margarita and you're ready to celebrate! 

Pineapple Teriyaki Chicken and Veggie Kabobs

What better way to get your veggies and protein than kabobs? You've got easy portions that you can divide up between lunch and dinner and you only need 1 pan to do the cooking job for you. I don't have a grill so I have to use my boiler. Personally I prefer to do veggie kabobs and chicken kabobs so the cooking process is even for what I'm making. I prefer my veggies to be a little crisp when I eat them and cooking them separate from the chicken ensures this for me. For these kabobs I used my Pineapple Teriyaki Sauce. It was my first time making and using this teriyaki sauce and it was delicious. It marinated the chicken perfectly and gave the veggies an extra flavor kick. I have a feeling I'll be serving this up on a regular basis over the summer!

Three Cheese Stuffed Zucchini

This past week was a busy one for me. Most nights I had evening plans so I didn't want to make a lot of meals that would be sitting in my fridge. Instead of making my Zucchini Sausage Bake I decided to make a smaller, more compact version of it. These three cheese stuffed zucchini were perfect for a quick dinner and a delicious lunch. I paired it with a light salad and fresh fruit for dessert. It was light yet very filling and extremely satisfying. This recipe is for 1 zucchini and I had 1/2 of the zucchini as a serving. Just adjust the ingredients as needed to make multiple servings. 

Pineapple Teriyaki Sauce

Marinades and sauces are great way to enhance and develop flavors of a dish. I typically use a simple oil, lemon juice based marinade with varying fresh herbs, and a dash of mustard. I'll marinade my protein and use the remaining liquid as a sauce for continue flavoring of my dish. This week I decided to try something different and make my own teriyaki sauce. I've never been a big fan of bottled versions and I was surprised at how easy it was to make my own teriyaki sauce. I added the pineapple for some sweetness without having to add too much sugar to the sauce. It will be great to play around with different dishes to use this with. First up will be pineapple teriyaki chicken kabobs! Check back for the recipe. 

Thai Peanut Green Papaya and Vegetable Salad

Over the weekend I went to unique Thai restaurant where you just show up and dinner is served. There was no menu and no options of what you get to eat and the meal was amazing! It was just what I wanted in Thai flavors with a few surprises as well. One of my favorite dishes was a spicy green papaya salad with a peanut dressing. It's only been a few days since I had this but I haven't been able to stop thinking about it- a true sign of a great dish! Tonight I decided to try my hand and make my own version. It's not a traditional Thai green papaya salad but it gave me the flavors I was looking for. This would be a great picnic side dish or simply add some shredded chicken or steamed shrimp and you have a great lunch or dinner. Don't be afraid of the length of the ingredient list, this is a pretty quick recipe to make. 

Roasted Tomato 'BLT' Cristini

I joined a Duck Pin bowling league in the beginning of Spring with some friends and with such a fun sports league we enjoy bringing different snacks to enjoy.This week I decided to bring my Roasted Tomato 'BLT' Cristini. It's a personal creation of mine based on a sandwich I had a few years ago at a small coffee shop. This little item is great as a cristini but can be turned into a flat bread or sandwich just as easily. I've been wanting to try to flat bread version but I kept with my tried and true recipe since I was going to be traveling with this snack and it would be served room temperature. I think the flat bread will be better hot. I've made this appetizer for several different holidays and parties and everyone has always enjoyed the different flavors it melds together. The roasted tomatoes are my favorite party and I'd eat them on everything! Even if you're not a tomato fan, you may still enjoy these. The flavor and texture are completely different and you'll benefit from trying them!

Spicy Orange Chicken with Broccoli

After a busy week I don't always want to spend a lot of time in the kitchen making my dinner. There are nights where I get home starving and need to eat right away and this orange chicken was an easy and fast meal packed with flavor. It's a tweaked version of my Orange Ginger Beef and Broccoli with a spicier kick.  It's also a great dish to make for company if you want to be able to enjoy the company you have. Clean up is really easy and this cooks up in mere minutes. Pair this with your favorite rice and you're got a dinner anyone will enjoy. 

Parmesan and Rosemary Sweet Potato Fries

Out of all the foods I love my all-time favorite food is French fries! There is something decadently addictive about the hot, steamy, crispy, crunchy, salty side dish that I can't get enough of. I could eat them everyday and when I need some food comfort, they are what I gravitate towards 9 times out of 10. These sweet potato fires are an elevated treat that I like to make when I'm craving a salty snack that  is delicious and healthy!

Lemon Rosemary Pork with Cherry Mustard Sauce

Last week I was out of town with my family visiting my grandmother for Easter. She lives in Southport, NC, which is the perfect small town with cute restaurants that depend on good food if they want to stay in business. One of the nights we ate at a small bistro style restaurant with dishes ranging from Asian to Italian cuisine. I was sold on a grilled pork tenderloin with a cherry mustard compote. It reminded me the sauteed pork chops in a cherry gravy that I used to make- my first "unique" recipe that I found while in college. I had pretty high hopes for the dish and it didn't disappoint. The mouthwatering  tangy essence of the compote and the succulent flavor of the pork made this meal my favorite of the trip. Now that I'm back home I decided to take the dish I loved and create my version of it. It was a perfect Sunday night meal and would be really nice for a dinner party. I'll be storing this gem for the next time I have friends over!

Roasted Vegetable Salad with Balsamic Shrimp

This salad is my take on the roasted veggie salad that a certain California pizza chain makes. It's my favorite dish on the menu and since I don't eat there often I decided to do my own take of this hearty and satisfying salad. I first made this as a side salad for some friends my sister and I made dinner for after they had a baby. It went perfectly with the down home meatloaf, mashed potatoes and green beans we served. It was so good that I made it today for lunch with sauteed shrimp and since I personally love a lot of different flavors in salads, the heap of roasted veggies made this my idea of dish heaven. I dressed the greens in a simple Dijon balsamic vinaigrette to add the note of brightness that complements the deep flavor of the vegetables. This is looking to be my new signature salad.

Greek Naan Flat Bread

I was invited to a small bites dinner party over the weekend and was asked to bring a dish to share. The house where the party was being held had a very small kitchen so I knew I wouldn't be able to make anything too complicated and I really didn't want to bring a crock pot dish. What I settled on was one of my favorite go-to appetizers- flat bread. Naan flat bread to be exact. I always have a pack of Trader Joe's Naan in my freezer and they are perfect for an easy appetizer or a pizza for one. The topping possibilities are endless so you can really make this your own and please everyone! For this party I decided to make a Greek flat bread, based off of a dinner I had with a friend earlier in the week. The spiciness of the Peperoncini and saltiness of the feta cheese really created a mouth watering meal that translated deliciously into this appetizer.

Orange Ginger Beef and Broccoli

I've been in the mood for some Chinese carry-out lately but didn't want to settle for the grease and soggy dishes that typically arrive. I've been playing around with more Asian ingredients lately so I figured I'd try  my best to create my own carry-out. What ended up on my plate was a really tasty, sweet and savory dish that hit all the flavor points I wanted. The chili garlic sauce added a nice touch of heat without being too over powering. I can't wait to experiment with more carry-out make-overs and I think I may just make this recipe again with chicken later in the week.

Ginger Chili Garlic Snow Peas

When I made my Orange Ginger Beef and Broccoli I wanted another vegetable aside from the broccoli. I wasn't  in the mood for a big stir fry so when I saw a bag of snap peas at the grocery store I knew I had my side dish! I took the core flavors of my homemade carry-out meal and used those to flavor the snow peas.

Zucchini Sausage Bake

I always say that I don't like Italian but what I don't really like is pasta. There just isn't any flavor in it to me so I'll usually substitute pasta for some type of vegetable. Zucchini and broccoli are my personal favorites and most of time I'll just saute some zucchini with tomato sauce. While I like it, it can be a little too light of a dish when I'm looking for a comfort classic. My zucchini sausage bake is a play on lasagna and baked ziti and I couldn't even tell that there wasn't any pasta in the dish. Plus without the extra calories of the pasta removed I can enjoy an even bigger slice!

Potato Leek Soup

I find that I always have leftover ingredients after a week of meals. They fall through the cracks and end up in the trashcan and me asking myself, where has all my food gone?! Instead of going through the same cycle again I decided to do the common sense thing and use those ingredients to make something new. This week I had two leeks, one potato and half a zucchini left and decided I'd make my potato leek soup. I used to make this a lot but haven't whipped this up for a long time so I was excited to eat it. This is a small batch recipe and yielded only two servings. It was a really nice way to use up what I had on hand and it was so good I will be making a bigger batch in the next few weeks.

Potato Leek Soup
2 Teaspoons Olive Oil
2 Leeks, trimmed, washed and chopped
1 Red Potato, peeled and diced
1/2 Half a Zucchini, diced
2 Cups of Chicken Stock
1/4 Cup Half and Half
1 Small Clove of Garlic, chopped
Pinch of Red Pepper Flakes
Salt and Pepper to Taste
Chives for Garnish
Chili Oil for Garnish

Heat olive oil and red pepper flakes over medium heat and saute leeks until softened. Add zucchini and potatoes and cook about 5 minutes. Add garlic and cook 3 minutes. Stir in chicken stock and bring to a boil. Reduce heat and simmer soup until potatoes are fork tender. Remove from heat and puree mixture. I have an immersion blender so I can do this right in the pot. Once mixture is smooth, put back on the heat and simmer until the soup starts to thicken, stirring frequently. Season with salt and pepper. Once the soup has thicken, about 5-7 minutes, stir in half an half and stir to incorporate. Garnish with fresh chives and chili oil. 

Honey Buffalo Shrimp Tacos

I had some leftover shrimp from a previous recipes on hand and since I was already planning on having tacos for dinner later in the week I figured I'd use what I had on hand to make a quick dinner- honey buffalo shrimp tacos. Buffalo shrimp is tastier to me than buffalo chicken, plus I had everything I needed for a the sweet spicy meal. The buffalo sauce I have is HOT and even though I like spicy foods I find this to be a little too spicy for me so I added some honey to mellow out the heat. The results were a sticky sweet and spicy combo that paired very nicely with the Gorgonzola cheese and sauteed veggies. This may have started out as a last minute throw together meal but I will be making a point to make it again soon. 

Honey Buffalo Shrimp Tacos
4 Ounces Shrimp, raw
2 Stalks of Celery, diced
1 Large Carrot, peel and diced
1 Ounce Gorgonzola Cheese
1 Teaspoon Buffalo Sauce
1 Teaspoon Honey
2 Teaspoons Olive Oil
2 Flour Tortillas
Cilantro
Lettuce

Start by cutting the raw shrimp into bite size pieces, set aside. Heat 1 teaspoon of olive oil over medium heat in a small pan and saute the celery and carrots until its slightly softened and heated through. Place in a small bowl and stir in half the Gorgonzola cheese until melted. Heat the remaining teaspoon of olive oil in the pan and saute shrimp until cooked, about 3-5 minutes. Stir in honey and buffalo sauce until everything is combined. Top each tortilla with lettuce, shrimp, carrots and celery, and remaining cheese. Add cilantro if desired. Enjoy! 

Vegetable Soup

I'm always looking for easy ways to incorporate vegetables into my meals. There are only so many salads I can eat. Last night I had a pretty late lunch and didn't want to settle for a bowl of cereal for my dinner so I decided to whip up some homey vegetable soup. I used a mixture of beef broth and vegetable broth to layer more flavor into the soup and create a rich broth. It's a great base that can be used to add in other proteins such as crab or beef. Feel free to add any and all vegetables that you love. 

Vegetable Soup
3 Cups Red Potatoes, diced
 4 Large Carrots, diced
1 1/2 Cups Celery, diced
1 Bunch of Radishes, diced
Half of a Large Yellow Onion
1 Cup Frozen Peas
1 Cup Frozen Corn
1 Cup Frozen Green Beans
1/2 Head Cabbage, quartered and sliced
1 Can Diced Tomatoes
4 Cups Beef Stock, unsalted
2 Cups Vegetable Broth
2 Teaspoons Old Bay
1 Cup of Parsley, chopped
1 Dollop of Pesto, optional
2 Tablespoons Olive Oil
Salt and Pepper to Taste

Start by heating the olive oil in a large dutch oven. Mine is 6 Quarts and the soup filled it to the rim so I'd suggest a larger pot if you have it. Next, saute potatoes, carrots, celery, onions and radishes until they just start to soften. Pour in the can of diced tomatoes and add a large pinch of salt and old bay. Add in the beef broth and bring soup to a boil. Cover and cook for 7-10 minutes or until vegetables are fork tender. Stir in half of the parsley and cabbage. Cover and cook another 5 minutes. When cabbage is cooked, stir in peas, corn and green beans. Cook until heated through, about 2-3 minutes. Stir in pesto, pepper, vegetable stock and remaining parsley. Taste and adjust seasoning to your liking. Serve and Enjoy!

Potato, Zucchini, Corn Salad with a Spicy Pesto, Sesame and Lime Dressing

I don't know about you but lately I've been ravenous around lunch time. Work's been really busy so I've been running around a lot more than usual so I'll attribute my unending midday appetite to that. So instead of coming home to another bowl of cereal I decided to create a light and refreshing "salad" in its place. I used zucchini as the base since it's my favorite vegetable and left my sesame oil on the counter so that additional wasn't in my original thought for the recipe.  

Potato, Zucchini, Corn Salad with a Spicy Pesto, Sesame and Lime Dressing

1 Medium Zucchini, diced

1/4 Red Onion, diced
1 Red Potato, diced
2/3 Cup Corn, thawed
2 Tablespoons Mayonnaise
1/4 Cup Pesto
Juice of 1 Lime
1/8 Teaspoon Sesame Oil
1/4-1/2 Teaspoon of Sriracha
1 Tablespoon Parsley, chopped
Pinch of Kosher Salt
Pepper to Taste

Steam the chopped potato until fork tender. I have a microwave steamer so it takes about 2 minutes. Set aside to cool. Combine mayonnaise, pesto, lime juice, sesame oil, sriracha, salt and pepper in a bowl and whisk to combine. Combine dressing with zucchini, corn, onion, potato and parsley. Refrigerate for 30 minutes to allow the flavor to blend. 

Cooking With Molly!

In December I came across a holiday recipe contest for the local news station, Fox 45. All you had to do was submit an original recipe that was either an appetizer, side dish, entree or dessert. I decided to submit my Pumpkin Cranberry Soup that I had created for a pumpkin recipe showdown party. Once all the entries were in the station would choose 4 winners- one for each categories. and guess who was one of the winners!! ME! I got to go to the station and do a quick demo for my Pumpkin Cranberry Soup. Here is the clip for your viewing pleasure!

After taping I was able to have my own private/impromptu photo shoot while the station was in the newsroom filming live- I enjoy how legit they look! These could be my first "official" Cooking with Molly promo pictures! Well, a girl can dream! 

  

Lemon Pesto Pasta Salad

I have a potluck happy hour that I'm going to this week and instead of a dessert, dip or typical appetizer I decided to make my lemon pesto pasta salad. I made this dish as a picnic item for a wine event that I went to with a friend of mine and it was a big hit. We even shared our plethora of food with a guy next to us and a week later I received a thank you card in the mail at work! It's great for the summer and I'll make it a lot for an easy lunch. 

Lemon Pesto Chicken
1 LB Pasta- I like farfalle
1/2 Cup Mayonnaise
1/3 Cup Pesto
Zest of 2 Lemons
Juice of 1 Lemon
16 oz Mozzarella Cheese, diced

Cook pasta per directions on the box. While pasta is cooking combine mayonnaise, pesto, lemon zest and juice. Whisk all ingredients together. Once pasta is done cooking, drain and rinse in cold water. Combine pasta with pesto sauce and diced mozzarella cheese. Stir until all ingredients are combined. Refrigerate for a few hours before serving. 

I have also added diced chicken and diced raw zucchini to this dish to bulk it up for an easy dinner. It's such a basic recipe you can really experiment with it.

Green Smoothie

I recently saw a recipe for a green smoothie with kale in Prevention magazine. Not only did it have kale but celery and parsley. I was pretty intrigued and have been looking for a quick energizer for the morning aside from my daily cup of joe so I figured I'd give it a try. I tweaked the original recipe to include more green fruits and I've been enjoying it most mornings. I was surprised that the flavor of the parsley and mint were my favorite flavor notes of the smoothie. Drink on!!

Green Smoothie
1 Cup Chopped Kale Leaves
 The Prevention Magazine recipe reccomended Lacinato Kale and that's what I've been using.
1 Rib Celery Chopped
1/3 Cup Frozen Pineapple- Slightly Thawed
1/3 Cup Frozen Mango- Slightly Thawed
1/3 Cup Green Grapes
1/3 Cup Chopped Granny Smith Apple- skin on
1 Cup Orange Juice
1/4 Cup Fresh Parsley
1/4 Cup Fresh Mint

Combine all ingredients and blend until smooth. I have an immersion blender that came with a smoothie cup so I use that for my smoothies. This recipe makes two servings. 

Because you have to buy larger quantities of the fresh ingredients I will make enough smoothies to use up the kale and freeze 1 cup portions in bags. I just thaw them a day a head of time in my fridge or take them to work for a snack for later. 

Beef Stew

I haven’t had the best of luck with my Crockpot since purchasing it, but it’s such a useful kitchen accessory I didn't want to ditch it completely. With the weather getting colder and colder I wanted to try my hand at making some hearty beef stew and boy am I glad that I did! It turned out quite tasty and I’m already looking forward to eating it this week for my lunches. It’s filled with a lot of veggies and the addition of red wine adds great depth of flavor. It's a great Sunday Crockpot meal that keeps very well throughout the week. It pairs very nicely with some homemade cornbread muffins. I hope you enjoy this as much as I have.

Beef Stew
1.5-2 lbs of stewing beef cut into 1 inch cubes

1 Tablespoon Olive Oil

1 Large Onion, largely chopped

1 Heart of Celery, chopped (about 4-5 stalks)

5 Carrots, chopped

1-2 Cups Yukon Gold or Red Potatoes, chopped into bite size pieces

1 14 oz Can Fire Roasted Tomatoes with Green Chile's
2 14 oz Cans Beef Stock
2 Teaspoons Italian Seasoning
¼ Teaspoon Pepper
2 Bay Leaves
1 Cup Peas
1-2 Tablespoons Cornstarch
1 Teaspoon Salt

1 Cup French Cut Green Beans

Start by heating the olive oil in a pan. Next season the beef with salt and pepper and brown it on all sides. Remove from pan and set aside.

Fill your Crockpot shell with all ingredients from onion to bay leaves.  Stir in beef to combine. Cover and cook on low for 8-10 hours. About 30 minutes before the stew is done stir in the peas and green beans. Take 1 cup of the juices and whisk in corn starch.  Pour the mixture into the Crockpot and then complete cooking.