5 Recipes That You Must Try ASAP

No Sugar Pumpkin Spice Bread (via Bariatric Eating)

Cranberry White Chocolate Macadamia Nut Cookies (via Foodie Crush)

Mushroom Rice Pilaf (via Natasha’s Kitchen)

Gingerdoodle Cookies (via The Novice Chef)

Slow Cooker Turkey Quinoa Chili (via Well Plated)

Cooking and baking have always been hobbies of mine, and I love finding new recipes and trying them out. Trying out a new recipe is sort of like a science experiment to me, which is always so much fun with never knowing what the outcome will be (but hoping that it’s a good one! ha).

Also, I must say that I have tried just about all of the recipes listed above and know that you’ll love how they turn out as much as I did!

-C

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Five Yummy Salads You Should Try Right Now

Broccoli Apple Salad

Honey Mustard Chicken Chopped Salad

Rosemary Chicken, Bacon and Avocado Salad

Grilled Chicken Avocado Salad

Grilled Shrimp and Watermelon Chopped Salad 

For me, there’s nothing quite like a tasty salad once the temperatures have started to rise. To be honest, I am even eating a grilled chicken salad that I whipped up myself for dinner as I type this out.

I mean, not only are a lot of salads nowadays super satisfying (take that naysayers), but they can also be really refreshing, which is perfect for this time of year. So if you’re one of those who’ve never seen the appeal of a salad, I highly suggest you trying one of the above.

-C

(click through links for the recipes are provided via the captions, located below each image)

Five Rosemary Based Recipes to Try This Weekend

Rosemary Sea Salt Sweet Potato Rolls

Rosemary and Garlic Roast Beef

Lemon Rosemary Chicken

Rosemary Butter Cookies

Lemon Rosemary Salmon

Earlier this week I tried a recipe for some pork loin chops that I’ve had in the fridge for a couple of days that involved rosemary and was enthralled by the flavor it had. Now, I want anything and everything with rosemary. Truly.

And seeing as how I do have leftover rosemary, I am thinking that those rosemary butter cookies may just have to be baked this weekend so I can use my leftovers. Purely just so I can use those leftovers, of course. 😉

Happy Friday y’all! 

-C

 

Five Butternut Squash Recipes to Try

Roasted Butternut Squash Risotto

Skillet Butternut Squash and Sausage Penne Pasta 

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Stuffed Butternut Squash 

Fall Quinoa Salad with Butternut Squash and Apples

Now that we are in the full first week of November, it is starting to look and feel like Fall here in Texas. I’m talking days where it doesn’t even reach 80+ degrees and where I can actually wear my booties. I know, it’s crazy talk but it’s happening guys.

So, in celebration of Fall finally showing its face, I have a butternut squash sitting in my kitchen ready to be either roasted, baked, or put in a skillet along with some other yummy things. Personally, I’m thinking of going the skillet butternut squash and sausage penne pasta route but who knows what I’ll do with it later this week.

What are you looking forward to cooking now that the temps are starting to dip again?

-C

 

(Original recipes and their sources are available by clicking on the photo titles. More fall recipes can be found here) 

Lemon Cheesecake Bars

If there is one cooking magazine out there that I always turn to, it’s Cooking Light. I have always been able to find such amazing recipes to try within its pages, and I love the added bonus of how the dishes are healthy for you as well. Foodies rejoice!

These lemon cheesecake bars were no exception, as they only contain roughly around 6g sugar. The recipe is also simple overall (perfect for beginners!), even with my tweaks, and easily satisfied my need for something citrusy.

I will warn y’all, though, that these babies go fast. I mean, one minute you’re cutting them up and the next there’s only half a pan left. So if you want some for yourself, put a few in a container right after you cut them. Otherwise, your chances of getting more than one or two are going to be slim to none.

Enjoy! 

-C

 

 

Hands-on time: 25-30 min

Total time: 3-4 hr

Crust: 

1 cup pastry flour

1/3 cup sliced almonds, toasted (I used pecans as well as almonds)

1 tablespoon canola oil (I used olive oil for baking and cooking instead)

1/4 teaspoon kosher salt

1/4 cup cold butter, cut into small pieces

Filling: 

3/4 cup fat-free Greek Yogurt (I used two single cups of Dannon Plain Non Fat Greek Yogurt)

1/3 cup granulated sugar 

1 tablespoon lemon rind 

1/3 cup plus 1 tablespoon fresh lemon juice (I used 1 cup to make it more citrusy) 

1 teaspoon vanilla extract

1/4 teaspoon kosher salt 

1 8 oz package 1/3-less fat cream cheese

2 large eggs

 

Directions:

1. Preheat oven to 350℉. 
2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds (/pecans), powdered sugar, oil, and salt in a food processor; pulse until nuts are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7 in glass baking pan coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350℉ for 23 minutes or until lightly browned. (*Note that this time is variant upon your elevation). Remove from oven; cool completely. 
3. Reduce oven temperature to 325℉. 
4. To prepare the filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325℉ for 30 minutes or until set. 
5. Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled. 

 

Serves 18. Calories: 129; Fat: 7.7g (sat:3.5, mono:2.6, poly:O.8g) ; Protein: 4g; Carb: 12g; Fiber: 1g; Sugars 6g (est. added sugars 5g); Cholesterol: 37mg; Iron: Omg; Sodium: 130mg; Calcium: 34mg. 

(Recipe found in Cooking Light Jan/Feb 2016 issue)

 

Fall Chicken Apple Sausage Skillet

I recently found another version of this recipe on Pinterest here and just had to make it more of my own! With that being said, I’m glad I did because I love the flavors that go into this simple dish. They are also perfect for fall and cozy evenings in!

-C

 

Ingredients:

1 package of Aidell’s Chicken Apple Sausage

1 yellow onion (chopped)

1 sweet potato (chopped with the skin left on)

1 apple (specifics are up to personal preference–I used a fuji apple)

2 tbsp Caripelli Olive Oil

Cinnamon to taste

 

Directions:

Chop up all in ingredients and put them in a simmering skillet that is set on medium.

Make sure to fully cook the chicken sausage to where it starts to brown.

Once the sausage is browned enough for your taste, you can remove the skillet from the stove to cool for a minute or two before serving.

Lovin’ Right Now: Brunch Options

 

Now that football season is getting underway, it’ll be time again for a mixture of late nights accompanied with either early or late mornings. Many times, I love to make the other half and I a great brunch so that we can handle the busy game days ahead.

Lately, I’ve been loving leftovers in general and I’d love to incorporate recipes that could yield leftovers into our brunch tradition.

Have a great weekend! 

-C

 

(Recipes and their original sources can be found on my Food Coma Pinterest board)

Favorite Summer Quinoa Recipes

Cilantro Lime Quinoa with Black Beans

 

Red Quinoa Taco Salad

 

Quinoa Enchilada Casserole

Quinoa Black Bean Casserole

Quinoa has been getting some serious exposure lately due to the gluten free diet craze as it’s as versatile as pasta yet without the wheat. I also love how it packs quite a bit of protein so it’s also great for a veg day, which I love having every now and then to add some variation to my diet.

Here’s to some summer noms! 

-C

(Links to the recipes are via click-through on the images)

Easy Chicken Enchiladas

 

Ingredients:

1 pound of chicken tenders

1 can of Hunts Diced tomatoes

1 cup of Mexican style cheese

1 cup of Pepper Jack cheese

10 corn tortillas

Pace Picante sauce

1 small yellow onion

Olive oil

1/2 a cup of Chicken Broth

Pam non-stick spray

 

Directions:

Dice up a small onion (1/2 onion) and sauté in a skillet with olive oil.

Then put in strips of chicken tenders (I cut up strips of chicken even more before putting in pan) with the onion.

Cover and when done only put chicken tenders on a plate.

Leave the onion in skillet.

Then put in a can of diced tomatoes, 1/2 cup of chicken broth, and some picante sauce in with the onions that are in the skillet.  Cover and simmer.

Pre-heat your oven to 450.

While your oven is heating up, take out a Pyrex dish and spray it with Pam.

Then get out your corn tortillas and spread them on a cookie sheet.  Brush or pour a little olive oil and spread over the tortillas.  You only put olive oil and one side and do not turn over.  Will only take a few seconds for them to soften and then take of oven.  This allows them to soften.

Then take a tortilla, some chicken (I cut into smaller strips even after cooking), cheese, and roll and put in bottom of pyrex.  Do this to all of them.  Open end that you overlap of tortilla should face on bottom of dish.  When you are all done rolling, pour the sauce over all the tortillas, then put some additional cheese on top.

Put the dish in the oven and when the cheese on top has fully melted, they are done.

Enjoy! 

-C

Lovin’ Right Now: Blood Orange Drink Recipes

Blood Orange Gin & Tonic (via White On Rice Couple)

 Blood Orange + Thyme Paloma (via The Life Styled)

 Blood Orange Margaritas (via How Sweet It Is)

 Blood Orange Frozen Sangria (via She Knows)

 Strawberry + Blood Orange Rum Punch (via The Bojon Gourmet)