Recipe Ideas for Rotisserie Chicken

This week the Hubs is out of town so B and  I are on our own for dinner every night.  I usually cook dinner for the 3 of us every night, but when its just me and B, I try to lean towards quick and easy options.  Last night I picked up a rotisserie chicken from Publix.  I cut up the chicken and added a side of veggies for B.  For my meal, I added the chicken to a wheat tortilla with lettuce, avocado,  hummus, and a side of fat free ranch.  One of the reasons I opted for a rotisserie chicken is because of all the recipe options that I can create for several meals.  I made a chicken salad wrap for lunch today, and will be using the chicken later as a topping for our pita pizzas (see my previous post here) tonight.  The options are endless.  I've listed a few pictures of my favorites below; including chicken tacos and chicken & bowtie pasta.  Enjoy!

xoxo,
Jen

Recipe Ideas for Rotisserie Chicken by jennifer-frisk on Polyvore

10 Recipe Ideas for Rotisserie Chicken / Chicken Quesadillas Recipe Taste of Home / Chicken and Bow Tie Pasta / 10 Recipes for Rotisserie Chicken / Chicken Pita Pizzas / IMG_3885 / Shredded Chicken Tacos / IMG_3895

Blueberry Coffee Cake

The Hubs discovered this recipe for Blueberry Coffee Cake a while ago and I absolutely love it.  We made it this past weekend and I wanted to share it with you.  Its easy to make (the Hubs has made it every time, not me!), not terribly unhealthy, and so delicious!  We found the recipe on The Food Network.  I've listed the ingredients and instructions below.  Enjoy!

xoxo,

Jen

Ingredients

Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed

Directions
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently.

Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

Per Serving

(serving size, 1 piece)

Calories 210; Total Fat 8.5 g; (Sat Fat 2 g, Mono Fat 2.5 g, Poly Fat 3 g) ; Protein 5 g; Carb 30 g; Fiber 2 g; Cholesterol 41 mg; Sodium 230 mg

Easter Inspiration

I can't believe Easter is already this weekend!  I've put up my Easter decorations, but I still need to put together B's Easter basket, put together his teacher's gifts, buy stuff for his class Easter party/egg hunt (the Hubs signed us up for jelly beans....1 year olds eat jelly beans?!?!), bake Easter treats for Sunday....Ahh!  Luckily, there's tons of great ideas out there (i.e. Pinterest).  I've pulled together a few of my favorite finds below.  Enjoy!

xoxo,
Jen

101 Easter Basket Gift Ideas from The Mom Creative

Easter Egg Dyeing Techniques and Tips from The Celebration Shoppe

Easter Decor Inspiration

Sweet Treats- Easter Basket Cupcakes

(I used to make these every year when I was growing up!)

Meatball Monday

This weekend, while at brunch with the fam, the conversation of meatballs came up.  My sister-in-law told me that she was looking for a good recipe.  To which I replied, "Hello, I'm Italian, of course I have a good recipe!"  My grandma (my dad's mom) used to make these meatballs, and then taught my mom, who then taught me.  Over the years, everyone has added their own spin by adjusting the level of seasoning, but in general, its remained the same.  Unfortunately, this is not the kind of recipe that gives exact measurements (isn't that the case with all family recipes??).  I've listed out the ingredients and steps below, but basically I just eye-ball the seasoning until I feel that its "just right".  This recipe makes a large batch, so I suggest making them for a group of friends, or freezing some for additional meals.  This is one of the Hubs favorite things that I make.  He actually tells me not to make them that often because he eats way too many!  Enjoy!

xoxo,

Jen

Ingredients:

1 lb Ground Sirloin

1 lb Ground Round (I usually substitute this with lean ground beef)

2 Eggs

Parmesan Cheese

Romano Cheese

Garlic Cloves or Minced Garlic

Garlic Powder

Italian Bread Crumbs

Salt

Pepper

Oregano/Basil (or Italian Seasoning)

Water

Directions:

Add all ingredients into a bowl.

Mix together with hands (you may want to wear gloves)

Add a little bit of water if you feel that the mixture is getting dry along the way

(I usually go back and repeat seasoning/breadcrumbs/garlic and mix again, at least 1-2 times, depending on how flavorful you want your meatballs)

Shape meat mixture into balls and place on a cookie sheet

Bake for 20 minutes at 350 degrees

Serve with pasta, alone with sauce, in a sub, etc.

Chips

Anyone who knows me well knows that I absolutely LOVE chips.  I will take a bag (yes, a big bag) of chips over sweets (or even a meal) any day.  Lately, I've seen pictures and posts pop up everywhere regarding new/crazy flavors of Lays chips.  These flavors are out for a limited time and America is voting for one of them to permanently join the Lay's family of flavors.  I have to admit, I'm a bit shocked that I'm just learning about this, and that I haven't tried the flavors yet.  Looks like I'll be stopping by Publix tomorrow!  Have you tried these crazy flavors?  Which one is your favorite?

xoxo,
Jen

Double Chocolate Peanut Butter Bars

Although we refer to Brayden as our little Cookie Monster, the Hubs is the original Cookie Monster of the house.  He hasn't met a cookie he doesn't like. He has his favorites of course.  One of his favorites are the Double Chocolate Peanut Butter Bars that my mom makes for him.  Because I was a nice wife the other day (and because he had a great day and deserved it!) I decided to surprise him and make the cookies.  They're really easy to make.  Enjoy!

xoxo,

Jen

My little sous chef helped :)

Ingredients:

1 cup firmly packed brown sugar

2/3 cup Butter, softened

1/2 cup chunky peanut butter

2 Eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup mini real semi-sweet chocolate chips  ( I used regular size, not mini)

2 tablespoons sugar

 

48 milk chocolate kiss-shaped candies

Directions:

Heat oven to 350°F. Combine brown sugar, butter and peanut butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in chocolate chips.

Pat dough into ungreased 15x10x1-inch jelly-roll pan. Sprinkle with sugar. 

Bake for 15 to 17 minutes or until golden brown. Immediately press evenly spaced chocolate candies into warm bars. Cool completely. Cut into bars, cutting between candies.

Penne with Turkey Ragu

The Hubs and I were on a hunt for a new dinner recipe   I feel that we've been stuck in the same rotation of meals for the past few weeks.  We stumbled upon this recipe and decided to give it a try.  The picture looked delicious and best of all, its healthy!  The original recipe called for pappardelle pasta.  However, I couldn't find it in my grocery store.  I opted for a whole wheat penne pasta instead.  It came out great!  There's plenty for leftovers too!  Enjoy!

xoxo,
Jen

ingredients

 

1 pound(s) pappardelle pasta  (I used whole wheat penne pasta)

2 medium carrots, halved

1 medium onion, quartered

2 garlic cloves, peeled

2 teaspoon(s) olive oil

1 1/4 pound(s) ground turkey

1/2 teaspoon(s) crushed rosemary

1/4 teaspoon(s) pepper

1/2 cup(s) dry white wine (optional)

1 jar(s) (24 to 26 oz) marinara sauce

Grated Parmesan (I used Kraft reduced fat parmesan)

directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.

Meanwhile, put carrots, onion and garlic in a food processor; pulse until finely chopped. Heat oil in large nonstick skillet over medium-high heat. Sauté chopped vegetables 4 minutes or until tender.

Add turkey, rosemary and pepper; cook, breaking up clumps, 4 minutes or until no longer pink. Add wine, if using; simmer, uncovered, 1 minute.

Stir in marinara sauce, reduce heat and simmer, covered, 2 minutes to blend flavors. Toss with drained pasta; Serve with grated Parmesan.

Read more: Pappardelle with Turkey Ragu - Woman's Day 

Happy Thanksgiving!

Its been WAY too long since my last post.  Things have been so busy, that I just haven't been making the time to blog.  However, I felt that I needed to share our wonderful Thanksgiving day and meal with everyone.  I'm thankful for so many things, but this year, I'm most thankful for my perfect little man Brayden.  We're so blessed to have him in our lives.

The other day, the Hubs and I were watching Food Network and the Sandwich King was on.  He made this incredible looking recipe called the open faced turkey stuffing patty.  Originally, we were just planning on picking up Boston Market and having a simple, low key Thanksgiving for just the 3 of us.  However, after seeing this recipe, we ended up cooking all morning!  This Thanksgiving was special because it was Brayden's first, and the Hub's and I's first time not traveling or hosting anyone.  Although we missed our family, it was really nice to have a holiday all to ourselves.  I've listed the recipe (we decided to leave out the cranberry sauce) and our pictures below.  Hope everyone had a wonderful Thanksgiving!

xoxo, Jen

Ingredients

• 4 slices bacon
• 2 cups Old Fashioned Turkey Stuffing, recipe follows
• Canola oil, if needed
• 12 fresh sage leaves
• 8 ounces leftover turkey meat
• 1 cup leftover turkey gravy, heated through
• 1/2 cup Simple Cranberry Sauce, recipe follows

Directions

Cook the bacon in a cast-iron skillet over medium-high heat until extra crispy, about 10 minutes. Transfer the bacon to a paper-towel-lined-plate to drain and reserve the fat in the skillet.

Meanwhile pack a 1 cup dry measure tightly with a 1/2 cup of the Old Fashioned Turkey Stuffing. Dump the stuffing onto a baking sheet and press down into a 4-inch-wide-cake, using a flat spatula. Repeat until you have 4 patties.

Heat the reserved bacon fat in the skillet over medium heat. Carefully lay 2 patties in the skillet and cook until golden brown, 3 to 4 minutes each side. Transfer the patties to a plate and repeat with the remaining 2 patties.

Add oil to the skillet if needed. Add the sage and fry, about 30 seconds. Transfer the sage to a paper-towel-lined-plate using a slotted spoon.

Divide the turkey meat onto each patty and pour gravy over top. Crumble 1 crispy bacon slice over the turkey. Dollop with the Simple Cranberry Sauce and garnish with the sage.

Old Fashioned Turkey Stuffing:

• 1 stick unsalted butter, melted, plus more for greasing
• 3 large loaves white bread, cut into 1/4-inch cubes
• Oil, for cooking
• 4 celery stalks, finely chopped
• 2 medium yellow onions, finely chopped
• 4 cups low-sodium chicken broth, or turkey stock made from giblets
• 2 tablespoons poultry seasoning
• 2 large eggs
• Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees F. Grease two 14-by-9-inch baking dishes. Arrange the bread cubes in a single layer on a baking sheet and bake until lightly browned, about 8 minutes.

Heat some oil in a large skillet over medium-high heat. Add the butter, celery and onions and cook until the vegetables are lightly browned and translucent. Set aside to cool.

Add the bread cubes, celery mixture, broth, seasoning and eggs in a large bowl. Mix well until moist and sprinkle with salt and pepper. Divide between the 2 prepared baking dishes. Bake until the top of the stuffing is slightly crispy, about 40 minutes.

Simple Cranberry Sauce:

• Two 14-ounce cans cranberry sauce
• 1 cup orange juice
• 1/2 teaspoon ground ginger
• Pinch ground cinnamon
• Pinch kosher salt

Add the cranberry sauce, orange juice, ginger, cinnamon and salt into a small saucepan. Bring to a boil and reduce to a simmer. Cook, uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Yield: 2 cups.

Halloween Inspiration

Halloween is right around the corner.  From decorations, to candy, to the Hub's birthday (yes his birthday is on Halloween!), I love everything about this holiday.  Below are spooktacular ideas including crafts, decor, and recipes to get you ready for Halloween.  Enjoy!

xoxo, Jen

Glitter Pumpkins from Brunch at Saks

Halloween Countdown Sign from Corner House

Soda Bottle Labels from CM2

Kids Footprints Ghost Sign from Miner Moments

Halloween Wreath from Grits and Giggles

Halloween Party Decor from theKitchn

Yummy Halloween Treats from InvitationBox

Gameday Tailgating Inspiration

I'm so excited to be heading to Tampa this weekend to see my friends and cheer on my NOLES against USF!  Last year during football season I was preggo, so I'm definitely more excited about tailgating this year.  I've shared some inspiration below for a great tailgate.  A festive set up, delicious food, cute accessories, several drinks, and great friends are what I look forward to before the game.  What are your must haves for tailgating?

xoxo, Jen

Gameday Tailgating by jennifer-frisk on Polyvore

Great Guacamole and Salsa Recipes Recipes / Sarah's PB&J Chocolate Bars / Hot Buffalo Wings Recipe : Paula Deen : Recipes : Food Network

Breakfast Cookies

I've never been one with a sweet tooth.  However, during my pregnancy, all I wanted was sweets.  I was hoping it would go away after Brayden was born.  Unfortunately, it hasn't.  So in an effort to eat "healthy sweets", I searched for healthy cookies.  I came across these breakfast cookies and was not disappointed.  They're larger than a normal size cookie and thus, fill you up.  There's several ingredients, but don't let that intimidate you.  They're delicious and easy to make.  See the recipe below.  Enjoy!

xoxo, Jen

Breakfast Cookies

makes about 12-16 cookies

1 large egg

1/4 cup loosely packed brown sugar

2 teaspoons vanilla extract

1 medium ripe banana, mashed

1 1/2 tablespoon honey

1/4 cup unsalted butter, melted and cooled

1 1/2 cups whole wheat pastry flour

1 cup old-fashioned oats

2 tablespoons ground flaxseed

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon baking soda

2 tablespoons peanut butter, melted

1/2 cup chocolate chips

1/4 cup dried cherries (or dried fruit of your choice!)

Preheat oven to 350 degrees F. In a bowl, mix flour, oats, salt, baking soda, cinnamon and flaxseed together, then set aside.

In a large bowl, whisk egg and sugar together until smooth. Add in vanilla, mashed banana, melted and cooled butter and honey and mix until combined and somewhat smooth (it’s okay if banana chunks remain).

Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in melted peanut butter. Lastly, add chocolate chips and cherries, mixing until distributed.

Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto a nonstick baking sheet, placing them about 2 inches apart. 

Bake for 10-12 minutes, or until set and lightly golden around the edges. Cookies will not spread much and will probably hold their form, but get a bit puffy and fat.

At The Current Moment...

I was reading through my daily blog lists and came across this post on Love Lipstick and Pearls blog.  I thought it was so cute and decided to take a stab at it.  Its basically an update on your current status of books, food, life, etc.  I've listed mine below.  I'd love to know how mine compares to yours!

xoxo, Jen

Current Book:
Not that I've had time to read lately, but this book is downloaded on my Kindle and ready to go!  I love Emily Giffin and can't wait to start reading her newest book; Where We Belong.

Current Playlist:

Anything on BPM.  I'm also loving Whistle by my boy Flo Rida (its so catchy!)

Current Color:

Still loving Mint (see my post here).  I'm also loving Hot Pink.  Gotta take advantage of the last few weeks of summer colors!

Current Food:
Chips/Salsa/Guac from Taqueria del Sol

Current Favorite Shows:
Big Brother, Project Runway, RHONJ, Teen Mom (don't judge)

Current Needs:
Essie Mint Candy Apple nail polish, J.Crew chevron cosmetic bag, a cute game day dress for FSU!

Current Triumphs:
Recently got promoted at work

Current Banes of My Existence:
Mine and the Hubs travel schedule, my alarm clock, Brayden's teething, my manicure not lasting more than a week without chipping.

Current Celeb Crush:
Ryan Reynolds :)

Current #1 Blessing:
My boys <3

Current Indulgence:
Cursing the Hubs for buying a box of these at Publix, but I love it!

Current Outfit:
Cute Maxi Dress and Bubble Necklace

Current Excitement:
The Hubs to come home from his business trip, Double Date with great friends on Friday (plus Brayden), Bid Day on Saturday for my sister (Go Chi-O!).

Current Mood:
Tired (staying up too late writing this blog!)

Current Favorite Quote or Verse:
Hmmmm, can't think of one :(

Current Wish List Items:
In addition to what was already listed above for "current needs"; cute sweaters for Fall! (see my post here)

Current Favorite Product:
My new Studio Careblend Pressed Powder by MAC