The Diva LOVES a great baked potato! It truly is an art and a science! Try these recipes out for size!
Awesome idea! I want to introduce YOU to my bloggers! I love your work~
Originally posted on apuginthekitchen:
When I first started my blog I tried every month or so to feature another blogger and one of their recipes, I really enjoyed doing that and it was a great way to introduce those who read my blog to someone they may not know. I don’t really know why I stopped doing that and I am going to start again. So to start out 2014 here is my first entry, I’m sure many of you know both and if you don’t you really should visit their blogs.
One of the blogs I love and follow is Shashi the “Runninsrilankan“, she is a super fit Mom writing about fitness and food, her recipes are delicious, healthful and easy to prepare from ingredients most of us have in our pantries. I saw her most recent post, Oatmeal Pancakes, read the ingredients and directions and thought WOW, these are easy to make, healthful and who doesn’t love pancakes for breakfast (or lunch or dinner). I had an appointment yesterday so whipped up a batch before I left and had a wonderful breakfast that really stuck with me. Honestly, I like these better than pancakes made from wheat flour. Now I did make one minor change to her recipe, instead of almond milk I used whole cows milk, next time I will use the almond milk. I’m telling you this is such an easy and delicious recipe, it has been placed in my regular breakfast rotation. Now Shashi said the recipe is for 1 serving but I made 4 pancakes which for me is 2 servings. Yesterday I had for breakfast and dinner, in the morning I had it with blueberries and in the evening with a nice knob of butter and grade B maple syrup. Yes, I had them twice in one day, they are that good. You can find the recipe by clicking here. Note: I found that letting the batter sit for an hour or so makes for a thicker fluffier pancake.
I love being in the DollHouse! It’s amazing how you can reach your goals with a group of positive, motivated, like-minded people! Here are some recipes to help all of you reach your New Year, New You goals! Healthy eating is a necessity, but it doesn’t have to taste like sawdust! When food tastes great, you’ll want to eat it! Enjoy! Let me know what you think!
Whole Wheat Garden Pasta
- 2 cups whole-wheat rotini, (6 ounces)
- ¼ cup reduced-fat mayonnaise
- ½ cup low-fat plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ tablespoon red wine or apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon salt
- Freshly ground pepper, to taste
- 1 cup cherry or grape tomatoes, halved
- 1 small yellow or red bell pepper, diced
- ¼ cup finely chopped basil (substitute ½ tsp dried)
- 2-4 carrots, grated
- 1 scallion, chopped
- ½ cup chopped pitted Kalamata olives
- 2 boneless skinless chicken breasts, cooked and diced (leave out for vegetarian meal)
- Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
- Whisk mayonnaise, yogurt, oil, vinegar, lemon juice, garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add chicken, tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
- Cover and refrigerate for the next day’s lunch, or eat alongside a green garden salad.
MAKES 6, 1-CUP SERVINGS
cREAMY JAMBALAYA PASTA
- 8 ounces whole-wheat fusilli, rotini, OR bowtie pasta
- 1 tablespoon canola or EVO oil
- 2 slices turkey bacon, chopped
- 1 large sweet onion, halved and thinly sliced
- 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- 1 medium green bell pepper, sliced
- 3 cloves garlic, minced
- 4 teaspoons Cajun seasoning (Tony Chachere’s, McCormick, etc)
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour or cornstarch
- 1 28-ounce can crushed tomatoes
- ¼ cup reduced-fat sour cream
- ½ cup sliced scallions for garnish
- Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
- Meanwhile, heat oil in large skillet over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.
- Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in sour cream.
- Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.
- Pairs well with steamed asparagus, green beans, or broccoli.
MAKES 6 –1 ½ CUP SERVINGS.
Italian chickpea and Spinach Soup
- 4 ounces Italian sausage, cut into 1/4-inch pieces (feel free to use Turkey)
- 1 tablespoon extra-virgin olive oil
- 1 sweet onion, finely chopped
- 4 cloves garlic, finely chopped
- ¼ teaspoon ground nutmeg
- ½ cup chopped carrots
- 4 cups low-sodium chicken broth
- 1 15-ounce can chickpeas, drained
- 1 tsp paprika
- 4 cups baby spinach OR kale
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- Cook sausage in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.
- Add oil to the pot and place over medium heat. Add onion and carrot and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas, nutmeg, and paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.
- Add spinach, pepper and the reserved sausage; cook, stirring, until the spinach is wilted, about 2 minutes
Makes 4—1 ½ cup servings
• 1 pound Tilapia fillets (4 -6 ounces, each fillet)
• 2-3 teaspoons blackening seasoning
• 2 teaspoons canola oil
1. Preheat skillet to high and add canola oil.
2. Rub Tilapia on both sides with blackening seasoning. Sauté until cooked through, 3 to 4 minutes per side.
Mashed Sweet Potatoes
• 2 large sweet potatoes, peeled and cubed
• ½ cup plain yogurt
• 1 tablespoon butter
• ¼ teaspoon kosher salt
• ¼ teaspoon cinnamon
• 1 tablespoon brown sugar
1. Place sweet potatoes in a large pot and cover with water.
2. Bring to a boil, reduce heat to medium and cook 10-15 minutes or until tender when pierced with a fork.
3. Drain and place potatoes in a large mixing bowl.
4. Mash with yogurt, butter, salt, cinnamon and brown sugar.
5. Serving size should be ½ cup.
Not Your Grandmother’s Collard Greens
• Smoked turkey necks or wings
• 3 cans reduced sodium chicken broth
• 1 small onion diced
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 2 – 3 bunches of collard greens
• salt and pepper to taste
• Crushed red pepper flakes, optional
1. Rinse collard greens in the sink under running cold water and pick away stems
2. Stack collard greens into several leaves on top of each other.
3. Using a cutting board and knife, roll the leaves together and cut collard green leaves into 1 inch thick strips.
4. In a large pot, sauté diced onion, garlic and olive oil.
5. Add equal amounts of water and chicken broth to large pot.
6. Add greens and smoked turkey pieces to pot, bring to boil and then reduce heat to simmer.
7. Cover with lid and continue to simmer for 1 hour.
8. Once greens are tender, add salt and pepper to taste.
9. Add red pepper flakes if you want a little heat.
Lemon Pepper Asparagus
1 pound of asparagus, trimmed
3 cloves of minced garlic
2 tablespoons of olive oil
Zest of 1 lemon
1 lemon cut into wedges
1 teaspoon of ground pepper
½ teaspoon kosher salt
1. Preheat the oven to 425 degrees.
2. In a bowl, mix all of the ingredients together.
3. Place in a roasting pan and roast for 15 minutes or until asparagus is tender and browned.
4. Squeeze the juice from the roasted lemon over the asparagus and enjoy!
I was privileged to receive a VoxBox from Influenster to test out the New Colgate SlimSoft toothbrush, and I love it! The bristles are strategically placed and the design was perfect for cleaning around and under the permanent retainer I have in my mouth. I am very, “it’s just a toothbrush,” but after brushing with the SlimSoft, I realize that this toothbrush is far beyond ordinary!
Fall is here! And with the crisp, cool breezes and bright colors come juicy crisp apples–including my favorite, the Honeycrisp!
Apple pies make several appearances with The Domestic Diva during the fall as do many other apple themed dishes and desserts. Apple pie is so American, why shouldn’t we start the American day with apple pie? The Diva decided to take a bowl of ordinary healthy oatmeal, and transform it into a bowl of apple pie!
Oh yes, your heard me correctly! What’s that you say? How unhealthy can I get? (Side note, I can get pretty unhealthy–think Belgian waffles layered with thick cut applewood bacon, soft scrambled eggs, and warm spiced maple syrup OR melt-in-your-mouth gnocchi in a Parmasean cream sauce, with buttery mushrooms, and crispy pork belly). First of all, I’m your Domestic Diva/cook/baker NOT your doctor. Point second, this apple pie oatmeal is actually pretty good for you! Don’t believe me? Check this out:
1/3 cup regular oats
1 cup milk (dairy, soy, or almond)
1/2 tbsp flax seeds (optional)
1 apple, cored, peeled and cut into 1 inch chunks (now, apples in season will be best. Stay away from those dreadful red delicious apples at all cost! If they’re in season, Honeycrisp or Gala apples are pretty tasty in this!)
1/2 cup unsweetened applesauce
2 tsp ground cinnamon
1/4 tsp ground nutmeg, a pinch of kosher salt, and a splash (1/2 tsp) vanilla extract
- Add all the ingredients to a medium saucepan over medium-high heat
- Once it begins to boil, reduce to simmer, stirring occasionally
- Cook until it thickens, about 10 minutes
- Serve in bowls and top with extra cinnamon, nutmeg, apple, and walnuts or pecans, if you’d like.
- Around this time is when I add some brown sugar and a dollop of fresh whipped cream and dig in!
Let me know what you think!!
Make your own Chipotle Burrito Bowl!
Chipotle has amazing food! Many times I crave it and my craving is not aligned with my fitness and nutrition all the time! I came up with the Diva’s version of a copycat recipe! The nuttiness of the brown rice makes you forget that it’s not white rice! Fresh corn salsa that you make yourself will make you forget the absence of the fattening sour cream topping! Add your own lettuce and shredded tomatoes and this meal will please both your palate and wallet! Let me know what you think!
Chipotle’s Copycat Marinated Chicken (or Beef)
- 1 ½ pounds boneless, skinless chicken breasts
- 2 tsp adobo sauce (the sauce from a can of chipotle peppers in adobo sauce)
- 3 Tbs. lime juice, fresh if possible
- 1 garlic clove, crushed
- ½ tsp. chili powder
- 1 tsp salt
- 2 tsp black pepper
- Mix all ingredients together and marinate chicken pieces for 2 hours ( 3o minutes at minimum)
- Grill chicken on outdoor grill for a more similar flavor. If you desire, simply cook in skillet with a little olive or vegetable oil, stirring often until chicken is no longer pink and fully cooked.
- Chicken is ready to serve in your very own burrito bowl!
- 1 cup frozen corn, thawed and drained
- 1 tablespoon red onion, diced
- ½ jalapeno pepper, seeds removed and diced
- ¼ cup cilantro, chopped
- ¼ tsp. salt
Stir all ingredients together. That’s it!
Burrito Bowl Assembly
Mix some cooked brown rice with 1 tsp chopped cilantro and a squeeze of lime. Add the marinated grilled chicken and top with a couple tablespoons of vegetarian black beans and the corn salsa. For a little extra heat, add some of your own salsa! Sprinkle with some shredded Monterey Jack cheese and enjoy!