Grilled Thyme-Pesto Swordfish Steaks

Well, I'm learning a lot, my fellow foodies! In my quest to reduce the inflammation in my body, I've learned that eating more fish (which I love) helps to increase our levels of Omega-3 Fatty Acids (which are the healthy fats we need)! Omega-3's generate molecules in our bodies to basically reduce inflammation, so they can be thought of as little inflammatory-fighters! So the more foods we intake that have healthy Omega-3's, the better!

I've learned that many common herbs have anti-inflammatory impact on our bodies, including but not limited to, thyme! Actually, the oil that makes thyme leaves smell so good, contains very similar properties to the ingredients in Motrin & Aleve and other meds that reduce pain and swelling! Check out this article to learn about a few other great uses for thyme!

(If you make the pesto and marinate your fish early in the day, it will only take you about 15 minutes or so to get dinner on the table after work...not bad for a healthful and DELIC dinner!)

Ingredients & Recipe:
Printable Recipe

• 2 Swordfish steaks

Pesto

• a large bunch of fresh Thyme (about 20 sprigs, which is about 1/2 of the little plastic containers you can buy at the grocery store), get the leaves off of the stems by holding one end and scraping them off with your fingers or a knife (carefully)
• 2 tsp. chopped walnuts (contain tons of omega-3's)
• 1 tsp. grated Parmesan cheese (optional)
• 1 tsp. lemon juice
• 1 Tbls. olive oil or canola oil
• S & P to taste

Use a small "mini-chop" food-processor to process the thyme & walnuts until ground up quite small. Now add in the cheese (optional), juice, oil, S & P, blend until smooth consistency, yet still has texture.

Get your hands dirty by rubbing the pesto all over your fish (top & bottom), and place them in a shallow dish, cover with a piece of plastic wrap, refrigerate for 2-4 hours to marinate!

When you're ready to cook, take the fish out of the fridge a good 20 minutes ahead of time to get the chill off (anything you cook will cook much more evenly if you allow it to get to room temp before slapping it on the stove or the grill). Heat your grill pan over medium heat, spray it very lightly with cooking spray, and begin to grill your fish, about 4-5 minutes per side, or until it is opaque and flaky. Be sure to monitor your grills heat- to keep inflammatory properties down in your food, you do not want to over cook or burn while grilling food- see more here.

You Could Also Try...

• Try this with Halibut, Tilapia, Cod, Bluefish, Mackerel or any other white fish, but just adjust your cooking time to the thickness of your fish. All of these fish have healthy amounts of Omega-3's!

Spanish Keen-Who? Quinoa!

I know, I know, we all keep hearing more and more about this wacky grain called Quinoa (pronounced Keen-Wah). Well, as I've posted before in this Mexican Quinoa recipe, Quinoa is a wonderful option for those with a Gluten allergy or with Celiac disease, because it is totally Gluten-free, and it is perfect for vegetarians because it is ridiculously full protein! You cook it much like rice and can serve it hot or cold, and really, you can do pretty much anything with Quinoa- it's basically like a miracle food! Rowe & Davis tell us in, "Anti-Inflammatory Foods for Health", that not only is Quinoa full of protein but it is also full of iron, magnesium, potassium, zinc, folate...basically all great things our body needs to stay balanced!

Where can you find this miracle food? I've purchased it at Kroger or Meijer- usually in the "healthy food" section, and I've used the red & the white varieties (they tasted the same to me).

This Spanish recipe was the perfect filler dish for a Spanish Tapas party we had this past weekend, and with just a few ingredients you're able to keep cost down, flavor up and tummy's full!

Ingredients & Recipe:
Printable Recipe

• 1 cup quinoa, (check the brand you purchase to see if you need to rinse it before cooking)
• 3 (10 oz.) cans of Rotel chopped tomatoes with green chilies
• 1 small white onion, chopped
• 2 garlic gloves, minced or pressed through garlic-press
• Olive oil
• 2 tsp. chili powder
• 1 Tbls. cumin
• good pinch of Kosher salt

Begin by heating a soup pot over medium heat, add in some olive oil and begin to saute the onions and garlic for about 5 minutes, until the onions begin to get tender.

Meanwhile, drain each can of chopped tomatoes, but drain all the juice into a large measuring cup. Add enough water into the measuring cup to equal 2 cups. Add the liquid into the onion & garlic mixture and bring everything up to a boil.

Once boiling, stir in the salt and quinoa. Reduce the heat to medium-low, cover the pot and let the quinoa simmer, about 20-35 minutes, until the liquid is absorbed. (The time varies so much depending on the brand of quinoa you purchase.)

Once the liquid is absorbed into the quinoa (it looks fluffy and soft), stir in the tomatoes, chili powder and cumin, allow everything to heat through, give it a taste (check to see if you need to add a bit more salt or not), and you are ready to serve!

You Could Also Try...

• This recipe can be cut in doubled for a crowd, and it also can be made the night before, stored in an air tight container and warmed up before serving.

How To...Care for Your Cast-Iron Skillet

When you get a brand new cast-iron skillet or pot, you MUST season it before use. This "seasoning" creates a natural, non-stick surface to the pan and prevents it from rusting. How to Season:

1. Preheat your oven to 350 degrees.
2. Begin by smoothing a handful of shortening (Crisco) all over your skillet, and I really mean ALL OVER (top, bottom, sides, handle, everywhere!!).
3. Place your skillet on a baking sheet that has been covered with a piece of foil (for easy clean up). Bake the skillet for about 20-25 minutes.
4. Carefully, remove the skillet from the oven, drain off any extra grease, and place it back onto the baking sheet- except this time place it upside down. Bake it for 1 1/2 hours.
5. Do not remove the skillet from the oven after the time is up-just turn the oven off and let the oven cool naturally inside.
6. Now your skillet has been seasoned!

Maintaining Your Skillet:

Clean your pain when it is still warm/hot, but do not use soap (I know this sounds weird, but you don't want to clean off all the "seasoning"). Just gently brushy off food particles under warm water.

Good Tips for Your Skillet:

• DO NOT boil water in your cast iron skillet, or else it will start to rust
• Designate one specific kitchen towel for your cast-iron, as it can leave smudges and stains on your towels.
• With good care, your cast-iron can last a lifetime!
• Store your cast-iron in a cool, dry place.

I'm Inflamed, So I'm Flirting...

I've been sitting with my laptop on my lap for about 35 minutes trying to figure out where to even begin with this post. Where the heck do I start after saying, "I'm inflamed"?

Well, long story short- I've been in the "contemplative stage" for a few years now (a social work term describing when someone is sort of thinking of changing something, weighing the pros/cons, contemplating a change...) as it relates to certain diet I heard about when I first began getting some stomach problems. I saw a gastro-enterologist (a stomach doctor) who diagnosed me with IBS (Irritable Bowel Syndrome), and I definitely don't want to discredit anyone that truly feels they have this syndrome/disorder, but for me, my symptoms were just so indecisive & ambivalent, it really made me curious if there was more to the story. I've gone nearly two years now without even a whisper of the type of cramps or pains I used to get when I had "IBS", and I couldn't be more thankful- I mean, for a person that LOVES food, loves to eat and loves to cook, it was really hard at times to feel limited by my own inflamed stomach.

Now for the last 6 months I've been dealing with a very common overuse injury in my knee(s) that most women face at some point in their lives because of our hip-to-knee angles, called chondromalacia. I had a scope/surgery and have a great deal of scar tissue that is making my recovery anything but typical.

So you might be asking, "Nichole...why the heck are you getting into all this? This is a cooking blog! Quite frankly, I don't give a rats pa-tootie about your stomach or your knee!" I mean, we all have problems, no one gets away in life without something going on at some point, unfortunately. But, I tell you all this because in fact, it has been scientifically proven that foods and diets rich in Omega-3 Fatty Acids reduce INFLAMMATION- inflammation that can be found within the intestinal tract, within the cardiovascular system, within joints and muscles (making it more difficult to heal at times), and inflammation has even been found to be connected to cancer, obesity, diabetes, Alzheimer's...the list goes on.

I've decided to flirt with the idea of an "Anti-Inflammatory" diet, or at least incorporating more "anti-inflammatory" foods into my life, in hopes that I will feel stronger, healthier and perhaps- just perhaps I will assist my body in the healing process for a better knee!

I've been researching and will continue to research the role our diet plays with inflammation, the right foods to choose, how to prepare foods correctly to reduce inflammation, and will be posting the recipes I learn about and giving you honest feedback about their taste, prep time and bodily impact. And as always, I'll be keeping the recipes simple and realistic!

I hope you find this somewhat exciting- I do! I think it's a great opportunity for us all to take care of ourselves, even better than we hopefully already do! Or if you have been contemplating a change for a while now, let this be your guide to making a few small edits to your weekly meals!

Check back soon for updates under the label appropriately named, "I'm Inflamed..."

Nacho Ordinary Vegetarian Nachos!

This recipe LITERALLY took me from start to plate, 15 minutes! And on a Friday night when you just want to plop down on the couch with a Corona and put your feet up, there is nothing better than that!

This recipe is also full of veggies and healthy, low-fat protein-specifically, soy protein! If you have never tried the soy crumbles, this is a perfect recipe to test it with. It is simply amazing the texture and taste of the soy crumbles-they take on the flavors of whatever you're cooking with and have the same texture as any other ground meat (just look at the pictures, you would have never known if I wouldn't have told you!)

Ingredients & Recipe:

Printable Recipe

• 1 red, orange or yellow bell pepper, chopped in large chunks
• olive oil, S & P
• 1 tsp. chili pepper
• 1 package of soy crumbles, like Morningstar Farms or Smart Ground
• 1 (10 oz.) can of Original Rotel, Diced Tomatoes & Green Chilies
• 2 green onions, diced finely
• Tortilla chips/Corn chips
• 1 cup of shredded cheese (cheddar, Monterrey jack, your pick!)

Begin by heating a deep saute pan over medium heat. Chop your bell pepper while you wait for the pan to heat up. Drizzle in a few tablespoons of olive oil, add your bell pepper, chili pepper, a dash of S, and saute it for 3-4 minutes, stirring once in a while with a wooden spoon.

Next, add in the entire bag of frozen soy crumbles to the pan- use the wooden spoon to break up the pieces and incorporate into the peppers. Add a dash of salt, continue to stir and saute until crumbles are well heated through. Now add the can of tomatoes, and again, stir and saute until well heated through.

Assemble a bowl or plate with chips. Just before you are ready to serve, stir in almost all the green onions to the mixture, leaving a few on the side for garnish. Spoon some of the mixture over the chips, top with shredded cheese, garnish with green onions and enjoy!

You Could Also Try...

• Top your nacho with fresh chopped tomatoes, olives or lettuce, add a spoonful of sour cream.
• Turn your nacho into a salad by substituting a bed of greens instead of chips.
• Not into the soy crumbles thing? Use ground turkey or chicken, or ground beef.

Classic Mustard Egg-Salad in a Romaine Wrap

So I first had egg-salad in High School when I worked at the Birmingham Country Club pool Snack Bar. I worked there 2 summers in a row with a few friends and let me tell you- my bank account wasn't the only thing that grew those summers:) I feel like it was at that Snack Bar where I first had creative freedom in a kitchen- well of course I had to stick to filling drinks and grilling hot dogs for the members, but I also learned how to properly slice a pineapple and make fruit salad, make killer tuna-melts, and of course make a really delic & simple egg-salad.

Through the years I've slimmed the recipe down, using Olive Oil mayo (and less of it altogether) and instead of bread, I love the idea of making it an "un-wich" (like Jimmy John's says) A.K.A. a lettuce wrap! Make a few eggs the night before and you will have yourself a healthful, protein packed lunch!

Ingredients & Recipe:
Printable Recipe

• 4 hard-boiled eggs, peeled and smashed, or use one of these
• 1 Tbls. of mayo, I prefer the olive oil type
• 1 tsp. yellow mustard
• 1 tsp. Dijon mustard
• 1 tsp. dried dill weed
• a few dashes of paprika, seasoned salt & pepper
• Green leaf or Romaine lettuce
• fresh tomato, diced (optional)

Mix all ingredients in a small bowl with a fork until just blended. Cover with plastic wrap and place back in the fridge for 15-20 minutes, to give the mix some time to "marry".

Rinse a few large lettuce leaves, pat dry with paper towel. Fill the leaves with egg salad & tomato and roll the lettuce up (like a burrito). Enjoy!

You Could Also Try...

• Finely chop 1 celery stalk and/or 1/4 red onion, add this to your egg-salad before letting it "marry". You'll get a great crunch, added flavor & a bit more fiber!
• Adding 1 Tablespoon of lemon juice adds a fresh "brightness" to the egg-salad, try it!
• I try to make my egg salad early in the morning and bring it to work in a small container. I place a few pieces of lettuce between some paper towel, and the assemble my Romaine Wrap at lunch time. Nothing beats a fresh, healthful wrap at lunch, especially when I know what the ingredients are!

How To...Make Perfect Hard-Boiled Eggs

The chickens that laid the eggs that inevitably sit in our fridge would probably flip out if they realized that most of us have NO CLUE how to properly hard-boil an egg! Well, lets get serious...chickens these days have a lot of things to flip out about, but I won't even start on that. Anyways, I feel like there is so much wrong info out there on how to make a good boiled egg and most of us end up with a nasty green line around the yolk (which is from overcooking) or with an egg we can't peel cleanly (which usually means your eggs were too fresh to boil). My mama has always had the best tip for this and it's never proved me wrong- go Gina!

Ingredients & Recipe:

Printable Recipe

• As many eggs as you want(not fresh eggs, i.e. not straight from the grocery store), in a single layer in a pot (the eggs should be comfortable in the pot, not squished together). Allow them to get to room temperature and then pour enough luke-warm water to cover the eggs by 1-2 inches. A new tip I've learned along the way is to add a dash of white vinegar into the pot at this point, which helps the eggs stay together JUST in case there are any cracks.
• Bring the water up to a boil over medium heat. Once you have a decent boil going, turn the heat down to medium-low, put the lid on the pot, remove from heat and set your timer for exactly 10 minutes.
• After 10 minutes, give your eggs an ice bath or run the pot under cold, cold water for a few minutes.
• I've heard some cooks that crack each egg a little to allow some cold water to get inside. I do not prefer this method, but you might love it!
• I usually will then place the eggs in a bowl filled with cool water and a few ice cubes, set the bowl in the fridge for a few hours and then eventually transfer the eggs back to the egg carton for use later!

I'll Link You Up...Wine Totes

Tell me these aren't the cutest wine tote bags you've ever seen!?! So perfect for when you're on the way to a dinner party or a girls' night! And only $12!!! Check out everything www.maptote.com has to offer, including an array of other great totes-great for the grocery store!

Recipe Re-Post!!

This recipe was so good I had to post it again! No need to head to that expensive Chang's place when you can make your own NK-Chang's!

Click here for Asian Lettuce Wraps!

You'll thank me later!

Triple Chocolate Dessert Bread

Something I'd really love to do more of is combine desserts like this luscious creation. I mean, who doesn't like the idea of chocolate muffins mixed with Oreos to make a yummy bread!?!

I can't take credit for this one, it was in a magazine ad- a Duncan Hines ad! Mmmm!

Ingredients & Recipe:
Printable Recipe

• 1 box Duncan Hines 100% Whole Grain Triple Chocolate Chunk Muffin Mix
• 1/2 cup water
• 3 eggs
• 1/2 stick butter, softened
• 6 Oreo cookies, crushed

Preheat oven to 350 degrees. Lightly spray a 9-inch bread loaf pan with non-stick cooking spray.

Empty the contents of the muffin box into a large bowl. Stir in the eggs, water and butter until well blended (about 50 strokes). Pour the batter into the prepared pan. Sprinkle the crushed cookies on top of the batter. Bake at the center of the oven for about 45 minutes, until cake is firm in the center. Allow the cake to cool for about 20 minutes, then remove it from the pan.

To serve, slice a piece for each person and drizzle chocolate sauce across each plate!

I'll Link You Up....Bloody Mary's are O2 to Me!

So, I can't bare to divulge my top secret recipe to my bloody mary mix on the blog yet- (maybe if I could actually ever copyright something on the Internet) but I'm certain that Emeril's are pretty close. If you aren't a "bloody mary person", PLEASE, PLEASE, PLEASE, give them another shot! I don't even like ketchup, but LOVE a good bloody mary- a "good" bloody mary though- not just a can of tomato juice mixed with a few olives. Blah!

Another good tip; use Absolut Peppar vodka when available for an extra deepness, and don't forget garlic-filled olives, a pickle spear and a celery stalk as garnish (and snack!)

Don't drink alcohol? No problem! A good bloody mary mix doesn't need booze to make it delicious!

Shredded Chicken Mexican Fiesta Night!

Sometimes I'm totally in the mood for a homemade Mexican Fiesta night but kind of want to switch it up from the regular ground beef tacos with the typical toppings. My hubby had the tasty idea to incorporate shredded chicken instead of beef to incorporate a healthier protein, and instead of topping your tacos with veggies, I thought to cook veggies in with the chicken to make a more wholesome filling!

You can pretty much use this filling to make whatever you desire; tacos, burritos, nachos and/or taco salad! We made crunchy and soft tacos the other night with a side of vegetarian refried beans. Why vegetarian refried beans? Well, unless you want your beans cooked with animal fats, a.k.a. Lard, then next time you're in the Mexican food aisle, choose the vegetarian beans, which are usually cooked with vegetable oils (but check the labels!!!)

Enjoy this one my fellow foodies!

Ingredients & Recipe:
Printable Recipe

• 3 boneless, skinless chicken breasts, poached, then shredded
• 1 Taco Seasoning Packet (I prefer McCormick)
• 1 bell pepper, diced
• 1 small onion, diced
• 3 green onions, chopped
• Olive oil

Heat a skillet with high-sides over medium heat. Drizzle the skillet lightly with olive oil and begin to cook the peppers and onions for about 5 minutes until they begin to get soft. Add in the contents of the seasoning packet to the veggies, as well as 3/4 cup of water and stir. Now begin to incorporate the cooked, shredded chicken into the skillet. Cover, and let the chicken, seasonings and veggies all marry together for the next 15-20 on medium-low heat.

• An assortment of crunchy or soft taco shells, burrito shells, lettuce, nacho chips, shredded cheddar cheese, sour cream.
• Vegetarian refried beans

While the chicken mixture "marries", set out your shells, chips, cheese, toppings, etc., and heat up your beans.

Chicken mixture is ready when the mixture is no longer watery, veggies are quite soft and chicken is fully flavored by the seasoning. Assemble your shell as desired with heaping spoonfuls of the shredded chicken mixture!

You Could Also Try...

• Try adding in chopped tomatoes, frozen corn or your choice of veggies in the skillet-step

Parmed-Up Potato Wedges

This amazing potato side-dish can go with just about ANYTHING! Tonight we had them with steak, but you could make them in the summer to go with turkey burgers and hot dogs, or with a sauteed chicken breast, pork chops or even a slice of meatloaf! Adjust the seasonings to your likings but be sure to start with a hot oven and a lot of Parmesan cheese and your result will continue to satisfy. Mmm, I wish we hadn't eaten them all...I could go for a few more right now:)

Ingredients & Recipe:

Printable Recipe

• 3-4 Potatoes (any kind you want)
• 2 Tbls. canola oil
• Cooking spray
• 1/2 cup grated Parmesan cheese
• 1 tsp. kosher salt
• + your choice of herbs/spices such as; 1/2 tsp. onion powder + 1/2 tsp. garlic powder + dash of cayenne pepper + 1/4 tsp. pepper

Mix the together Parm, salt and herbs/spices in a cereal sized bowl, set aside.

Preheat your oven to 375 degrees. Place a piece of foil on a baking sheet and lightly spray with cooking spray.

Slice each potato in half, lengthwise. Then cut each half in three wedges. Combine the wedges in a large bowl with the canola oil, toss to coat completely.

Use the Guy Fieri method of "dry hand- wet hand" when you coat the oiled potato wedges with the Parm/herb mixture. This means, designate one hand, your "wet" hand, to pick up a few oily wedges at a time and place them into the cereal bowl that contains the Parm/herb mixture. Use the other hand, your "dry" hand to toss the Parm/herb mixture up and around the wedges to coat them evening and carefully place them on the prepared baking sheet. Repeat, the "wet"/"dry" method until you've coated all the wedges.

Bake for 45-55 minutes, until golden brown. No need to toss or flip during cooking.

You Could Also Try...

• Use sweet potatoes instead of white potatoes, and a mixture of Parmesan cheese, salt and chopped rosemary.

"Zero"-Spinach Soup

Soup is something that can be a total life-saver during the week, especially when you can feel guilt-free about each serving! I call this "zero" soup because with all the veggies and the clear broth, there are very limited calories and tons of nutrients - and just because this soup is good for you, do not assume it is limited on taste- because it is not!
(The nutmeg at the end really adds a depth of flavor that you just can't get with anything else, so don't skip it- no, it won't taste anything like pumpkin pie, I promise!! )

Ingredients & Recipe
Printable Recipe

• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 celery stalk, chopped
• olive oil
• 2-3 cups (firmly packed) fresh spinach
• 2 cups of vegetable broth, plus more if desired
• S & P
• dash of nutmeg

Heat a large pot or Dutch oven over medium heat. Drizzle in a tablespoon or so of olive oil and begin to saute the onion, garlic and celery, for about 5 minutes until they begin to soften.

Pour in 2 cups of broth, bring up to a boil. Add in the spinach, cover and simmer for 6-8 minutes. Remove the pot from the heat, uncover and let it stand for about 5 minutes. Transfer the soup into a blender in batches and blend to your desired texture, or use a handheld blender to puree right in the pot. Season the blended soup with S & P, nutmeg, and add a little more broth as you like. Serve nice and hot, with no guilt!

You Could Also Try...

• Add in turkey meatballs to the soup after blending
• Use a 10 oz. box of frozen spinach instead of fresh, no need to defrost

Southwest Black-Bean Cakes

Alright foodies, I just got the hubster to mow down 3 of these vegetarian black-bean cakes in the last 12 hours! Do not pass this one up because you think a "veggie burger" is ridiculous, tasteless or only for those with a light appetite! These are flavorful and have awesome texture, and are filled with tons of fiber and protein. Serve with sour cream or a packet of Taco Bell sauce (like Mike did!)

Ingredients & Recipe:

Printable Recipe

• 2 green onions, sliced thinly
• 2 cans (15-16 oz. cans) black beans, drained & rinsed
• 1 large sweet potato, peeled, grated (about 2 cups)
• 5-6 garlic cloves, minced very finely or pressed through a garlic-press
• 2 jalapenos, chopped finely (I used jarred)
• 1/2 tsp. chili powder
• 1/2 tsp. southwest season OR cumin
• 1 egg (lightly scrambled)
• S & P

Begin by doing all your prep work; slice your green onions, drain and rinse the beans, grate the sweet potato, mince or press the garlic, chop the jalapeno...

Preheat your oven to "broil". Place a piece of foil on a baking sheet, spray it with cooking spray.

Place a small pan over medium heat. Drizzle in a teaspoon or so, of olive oil into the pan and begin to cook the green onion for about 1 minute. Next, add in the garlic, jalapeno and spices, cook for 1-2 more minutes until everything is softened. Transfer to a large mixing bowl.

Now add the beans and a few dashes of S & P to the bowl. Use a potato masher (or a fork) to mash the beans, leaving about 1/4 of them whole. Use a rubber spatula to fold in the sweet potato & egg. Divide the "batter" into 8 balls, flatten each into "patties" and place on the prepared baking sheet, about 1-inch apart. Broil the cakes for about 8 minutes, until golden brown. Turn the cakes carefully, and broil on the other side, about 3 more minutes, until crisp.

Serve right away with a side of sour cream. To store in the fridge, allow the cakes to cool on a cooling rack and store in a Tupperware container between pieces of wax paper.

Go-Go-Go-Gonzola Pasta

Wake up, shower, get ready, eat breakfast, make lunch, pack the car, work, drop off dry-cleaning, drive home, do laundry, fold clothes, check e-mail, make dinner, vacuum, GO GO GO...

For nights that you need a quick homemade pasta dish for dinner, lean on a container of Gorgonzola cheese and some heavy cream to get you through. AND I promise will be on the table in less than 15 minutes!

Ingredients & Recipe:
Printable Recipe

• 1 cup of Gorgonzola cheese
• 1 cup of heavy cream
• 1 tab of butter (optional)
• 1/3 cup Parmesan cheese
• S & P
• 1 pound of whole-wheat pasta (fettuccine preferably)
• dash of dried parsley

Prepare your pasta to "al dente" (which means cooked but with a bite, not mushy).

Heat cream and Gorgonzola in a soup pot over medium heat, stirring constantly until melted. Stir in the Parmesan cheese, S & P, and butter (if using- butter will just add another layer of richness). Let the mixture thicken as it comes up to a simmer. Pour over hot pasta & sprinkle with parsley, enjoy!

You Could Also Try...

• Grill a skewer of shrimp for each person, toss into the pasta before serving
• Grill a fillet of fish or a chicken breast, place over the pasta before serving
• Add in grilled or sauteed asparagus, broccoli or mushrooms

Winter Fennel & Potatoes with Seafood (or Chicken)

Okay, so some of you may know that I have a real life "chick-crush" on Giada De Laurentiis from the Food Network. She really has the whole package including wonderful culinary skills, awesome personality, cute family, she's gorgeous and I LOVE her fingers (sorry, I'm not trying to be weird, but really-her fingers look so pretty when she is chopping, etc.)

Anyways, Giada is always encouraging the use of Fennel, which I really didn't know much about until I tried it in the Veggie Parm recipe from earlier. I fell in love and now I love it; raw or cooked!

Fennel is also called Anise at times, and has a sweet yet mild licorice taste. I love the consistency; it's crunchy when raw and softens nicely when cooked. The "bulb", or the white, root part of the fennel is used most often, and the "fronds", or the feathery tops can be used like herbs.

This recipe is a combo of a Martha Stewart "Everyday Food" recipe edited to my likings and what I had in the fridge. And feel free to exchange the Swordfish that I used for Cod, Tilapia, shrimp or trimmed chicken breast.

"Bon appetito!"...like Giada says:)

Ingredients & Recipe:

Printable Recipe

• 1/2 small white onion, diced
• 3 garlic cloves, minced
• drizzle of olive oil
• 1 fennel bulb (trim off the outer layer), cut into 1/2-inch pieces, reserve the "fronds"
• 1 lb. of red potatoes, sliced into 1/2-inch slices
• 2 cups broth (chicken or vegetable)
• 2 Tbls. tomato paste (I love the tomato paste in a tube, you can easily use what you need and then store the rest in the fridge!)
• 1 lemon, zested
• S & P
• 2-4 fish fillets (I used swordfish steaks)

Begin by heating a large skillet with higher sides on medium heat. Drizzle in a tablespoon of oil, add the onions, garlic and a pinch of salt. Cook for about 6-7 minutes, stirring often, until the onion is soft. (Be careful not to have the heat too high or you will burn the garlic, which will make everything taste quite bitter).

Stir in the fennel and cook for 5-7 minutes, until tender. Add in the potatoes, broth, tomato paste, zest & season lightly with S & P. Bring up to boil for about 8 minutes.

Now to finish, place the fish fillets on top of the bubbling veggies, cover and reduce the heat to medium-low. Simmer until the fish is opaque and appears to be flaky (10 minutes or so). Sprinkle some of the chopped "fronds" on top before serving.

You Could Also Try...

• Use the same method using whatever veggies you love- just be sure they will hold up throughout all the cooking/boiling/simmering.

Citrus-Glazed Baby Carrots

As a little tot, my preschool teacher used to always try to make me eat "afternoon snack". I said "heck no" because the snack was raw carrots dipped in Italian dressing. Well, okay, I didn't actually say "heck no"- it was more of a whiny "wah", but nonetheless, I was not into carrots or the bland dressing.

Carrots get a bad rap at times...this recipe sets the record straight. The glaze brings out the natural sweetness of the carrots and really takes no time at all to prepare, which is perfect during the week to go with a quick turkey burger or chicken breast.

Ingredients & Recipe:
Printable Recipe

• 1 package of baby carrots (about 2 cups)
• 3/4 cups orange juice
• 1/2 cup light brown sugar
• 2 Tbls. cornstarch
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1 Tbls. butter
• S & P
• 1 Tbls. fresh parsley, or a dash of dried parsley

Begin by placing carrots in a pot, cover with 1-inch of water and simmer, covered, about 10-12 minutes, until tender but still crisp (A.K.A. not mushy!!!)

Meanwhile, use a fork to mix together the orange juice, brown sugar, cornstarch, and spices in a small saucepan, over medium-high heat. Stir constantly and boil the mixture, about 1-2 minutes until thickened. Now, stir in the butter until melted, season with S & P.

To serve, arrange the carrots in your serving dish. Pour the glaze over the carrots, sprinkle with parsley.

You Could Also Try...

• Not a fan of the "baby-carrot"? Just peel and chop "adult"/regular carrots and continue with the recipe
• Drizzle this sauce over sweet potatoes!

Crumbly- but not Crummy- Broccoli

Thanks to Sean on Facebook who wanted a few veggie side-dish ideas, I'm able to post some of my faves! It's definitely easy to get into the habit of the same ol' sides each week...don't be afraid to switch it up

Ingredients & Recipe:

Printable Recipe

• 1 1/2 lbs broccoli, cut into "florets"
• Vegetable cooking spray
• 1/4 cup dry, plain breadcrumbs
• 4 Tbls. chopped pecans or almonds
• a few dashes or 1/2 tsp. dried marjoram
• a few dashes or 1/2 tsp. dried parsley
• S & P, garlic powder to taste

Place florets in a microwave safe dish with a lid. Sprinkle the broccoli with a few tablespoons of water, season with garlic powder and S & P, then spray the broccoli with cooking spray. Microwave (with the lid to the dish on) for about 4 minutes. Carefully, toss the broccoli and check for done-ness...add on 1-2 more minutes to get to desired firmness.

Meanwhile, spray a small skillet with cooking spray and heat over medium heat. Add the nuts to the hot pan, spray them with cooking spray, & cook for 2-3 minutes, stirring occasionally (you're toasting the nuts!). Now add in the breadcrumbs, cook for 3-4 minutes, stirring frequently until crumbs are toasted. Add the herbs to the crumbs during the last minute of toasting.

To serve, spoon the crumb mixture over the cooked broccoli.

You Could Also Try...

• You really could top any cooked veggie with this crunchy-crumbly mixture; perhaps sauteed zucchini and yellow squash, or top a baked potato.

Crock-Pot Warm Apple Crisp

If you thought you couldn't make a delicious dessert, think twice!!! The only skill you need for this recipe is the ability to peel and slice an apple, and the rest is taken care of by the brilliant crock-pot! And no one will even know how simple it was for you when you assemble this Warm Apple Crisp over a scoop of ice cream!

Do not miss an opportunity to make this one! I made this at work a few years back, and it not only had the office smelling like heaven, but it was a total crowd-pleaser.

Ingredients & Recipe:

Printable Recipe

• 4-6 apples, peeled, cored and sliced (use a variety of apples, maybe some Jonathan's and/or some Granny Smith's)
• 1/2 cup of quick-cooking oats
• 1/2 cup brown sugar
• 1/2 cup of all-purpose flour
• 2 Tbls. butter or margarine
• 1 tsp. ground cinnamon
• 1/4 cup water

Begin by spraying your crock-pot with cooking spray, and place the apple slices on the bottom. Gently, pour in the water over the apple slices.

In a medium sized bowl, combine the oats, sugar, flour, butter and cinnamon- use a fork to combine until crumbly. Sprinkle the mixture over the apples. Cover the crock-pot and cook on high for 2 hours or cook on low for 4 hours. Serve in a deep bowl with scoop of vanilla ice cream!

You Could Also Try...

• Add in a cup of fresh cranberries when you toss in the apple slices
• Add 1/2 cup of chopped nuts (pecan, walnuts...) to the oat/sugar mixture

Crock-Pot Southwest Chicken

Dear Crock-Pot,

I really love your consistent heat and magical powers, especially when I throw raw meat and veggies in you, and voila!!! - in just a few hours you miraculously execute a satisfying and effortless meal.

The way you make the house smell like a warm, cozy, fulfilling dinner really makes me smile when I get back from an appointment at work. And I love how flexible you are; you don't care if I just want you to simmer some soup, or if I want you to concoct a full, hearty meal! You, Crock-Pot, make me a very happy woman!

Now, if you could only clean yourself! Oh wait- you kind of do, as long as I use a Slow Cooker Liner! Again, another magical power!

Love, NICHe in the KITCHe

Ingredients & Recipe:
Printable Recipe

• 2 cans of corn, drained
• 1 can of black beans, drained and rinsed
• 2 cups of salsa
• 2 Tbls. ground cumin
• 4-6 boneless, skinless chicken breasts, trimmed
• 1 cup of low-fat cheddar or "Mexican-blend" cheese, shredded

Dump the corn, black beans, cumin and 1/2 cup of the salsa into the slow cooker, mix it around. Place the chicken breasts in next, and then top with the remaining 1/2 cup of salsa. Cover the crock-pot and cook on low 7-8 hours, or on high for 3-4 hours.

When you are ready to serve, sprinkle on the cheese and cover again, for about 5 more minutes, until the cheese is melted. Serve with a side of Mexican style rice!

You Could Also Try...

• Slice up the cooked chicken and assemble a soft taco or burrito!

Crock Pot Veggie 'N' Lentil Soup

My girlfriends reminded me the other day how important a crock-pot can be in the winter. Just turn that puppy on in the morning before work, or at lunch, and when you get home you'll have the most comforting and simply meal to feast upon!

If you don't have a crock-pot, you can get a basic model at Kohl's, Target, Meijer, or Wal-Mart for under $30. And don't be mistaken...a crock pot can also be used for side dishes, main dishes, stews, chili's & even desserts!! I'll post some good ideas starting with this simple vegetable and lentil soup that is both healthy AND gluten-free! Yeah baby!

Ingredients & Recipe:
Printable Recipe

• 2 (19 oz.) cans of lentil soup (I like the one from Trader Joe's or Amy's brand)
• 1 (15 oz.) can of stewed tomatoes
• 1 (14 oz.) can of low-sodium, all-natural, no MSG vegetable broth (or chicken broth)
• 1 white onion, chopped finely
• 1 green pepper, chopped finely
• 3 celery ribs, chopped
• 1 carrot, peeled and chopped
• 2-3 garlic cloves, minced finely
• 1 tsp. dried marjoram or oregano

Simply combine all the ingredients in your crock-pot and stir up well. Cover and turn the crock-pot to Low. Cook for 6 hours. Done:)

You Could Also Try...

• Add in 1 pound of raw skinless chicken breast, cut into cubes, for extra protein and heartiness
• Remember to be creative with your ingredients; don't love green peppers? Add in 1 cup of frozen peas instead

"My Teeth Are Gonna Fall Out" Brownies

I'm all about texture and richness when it comes to anything chocolate, and especially when it comes to brownies. If I could, I'd sit alone on the kitchen floor with the plate of warm, just-out-of-the-oven brownies and eat every last bite! I guess that'd be a little much.

Anyways, I've been dubbed the "dessert-lady" on my husband's side of the family, and I LOVE an opportunity to create something new, so when my MIL requested a chocolatey brownie sundae for her birthday dessert at the family birthday dinner, I was excited to get my research started.

When I think of the most perfect brownie, I think it needs to be chewy, fudgy, goey, crispy on top and on the sides, intensely chocolatey, and slightly warm. (I'm drooling at the computer just thinking about them...) Here is the creation that fits just this delicious picture. Prepare yourself to feel like your teeth are going to fall out with how crazy chocolatey these are!

Ingredients & Recipe:

Printable Recipe

• 1 stick of unsalted butter, softened but not melted
• 1/2 cup butter-flavored or regular shortening (Crisco)
• 1 cup of chocolate, cut into 1/4-inch pieces or chocolate chips (I used 1/2 cup of bittersweet + 1/2 cup semisweet)
• 1/2 cup milk chocolate chips (optional)
• 4 eggs + 1 egg yolk
• 1/2 tsp. salt
• 1 cup sugar
• 1 cup packed brown sugar ("packed" means making sure you press down the brown sugar into the measuring cup as you fill it)
• 2 tsp. vanilla extract
• 1 cup all-purpose flour
• 2 tsp. instant coffee powder

Preheat the oven to 35o degrees. Line a 9-inch square pan with foil, spray it with non-stick spray.

Combine butter, shortening, (bittersweet & semisweet) chocolate and instant coffee into a small saucepan, over medium-low heat. Stir constantly until melted. Set aside to cool slightly.

In a medium bowl, sift together the flour and salt. Set aside.

In a large bowl, use a handheld mixer with the whisk attachment, or a regular whisk with some elbow grease, and whisk together eggs, sugars and vanilla, until it begins to look light and fluffy.

Stir the melted chocolate into the egg/sugar mixture with a wooden spoon. Now, fold in the flour until just combined. Stir in the milk chocolate chips until just evenly mixed (technically this is optional, but I think you're crazy if you don't add them!)

Evenly pour the batter into your prepared pan and bake in the middle shelf of the oven for about 35-45 minutes. You won't want to overcook the brownies so begin to check on them at 30 minutes. They are done when the center is set and the top forms a shiny crust. Cool the pan on a wire rack if you have one, or else on a cooler surface away from the oven. When they are completely cool, cover them with plastic wrap.

When you are ready to cut and serve the brownies, you should be able to over-turn the pan gently onto your hand (the foil should hopefully not stick to the pan), and then place them right-side up on a cutting board. Cut into 2-inch squares and enjoy!

You Could Also Try...

• Add 1 cup of chopped walnuts, pecans or hazelnuts into the batter if you're a "nutty" person
• Add 1 Tbls. grated orange zest into the batter for a sophisticated taste
• Try topping cooled brownies with 1/2 cup raspberry preserves. Or smooth on chocolate frosting and finish by sprinkling on slivered almonds
• Substitute peanut-butter chips or white-chocolate chips instead of the milk chocolate for a contrasting taste
• Just before serving, place the uncut pan of brownies in a warm oven for 10 minutes. They will taste just-out-of-the-oven when you serve them!
• Serve with a scoop or two of ice cream, warm chocolate fudge, cool-whip and a cherry on top, just we did at my MIL's b-day!
• Wrap each brownie individually in plastic wrap and then place in an air-tight container for easy storage. You can even freeze them like this!

"Don't Be Blue(berry)" Smoothie

We're all thinking about our New Years Resolutions and trying to get back to healthy habits that we forgot during the holidays. If you're like me, you've already cheated on one of your resolutions and to be honest I feel a little disappointed about it. But I realize that I'm not going to be perfect every single day, so I need to hop back on the Resolution-Wagon and start fresh each day!

During the holidays I found myself skipping breakfast, which totally through me for a loop!!Without breakfast you make it really difficult for your body to catch up throughout the day, and you really slow down your metabolism. If you need a few more reminders of why breakfast is so important, check out what my Nana (my grandma) always told me!

I'm big on healthy smoothies for breakfast- generally if you organize yourself ahead of time, you can blend up a smoothie super quickly before you head out the door. We have to be careful what we put IN our smoothies though- just because you tossed in a handful fruit and some juice DOES NOT automatically mean it's a healthy for you.

I saw a clip from the Dr. Oz show on Monday and he provided some great suggestions for making a healthy and fulfilling smoothie. He calls it the Magical Breakfast Blaster. I took his ideas + my ideas and created the "Don't be Blue(berry)" smoothie to help keep us feeling positive, healthful and nourished!

Just like Dr. Oz, I started using a teaspoon of Flax Oil in my smoothie. Flax seeds and Flax oil are filled with tons and tons of Omega-Fatty Acids, which aid every single system in our body! Flax is very fiber-licious, which we all know I love, and even more important to me right now is the anti-inflammatory response Flax has on our joints. I get my Flax Oil in the "body" section of Whole Foods- there are several to choose from so feel free to ask the helpful clerks, they'll tell you which ones are the freshest (flax oil should stay refrigerated).

Ingredients & Recipe:

Printable Recipe

• 1/4 cup frozen blueberries
• 1/2 cup frozen mixed fruit (I use a strawberries, pineapple, mango blend)
• 1-2 tsp. flax seed oil
• 1 scoop protein powder (I like the vanilla powder from Curves)
• 1 heaping Tbls. plain yogurt
• 1/2 cup fresh orange juice (check the juice you're using to be sure it doesn't have a ridiculous amount of sugar in it, too much sugar defeats the purpose of the healthy smoothie, plus you are getting natural sugars from the fruit!)
• 1/4 cup water, used as needed to get desired consistency

Combine everything into your blender, and blend until smooth. Add in a few tablespoons of water (as needed) to get your desired consistency.

You Could Also Try...

• I find the smoothie blends together a little better if you bring out the frozen fruit from the freezer and set it on the counter for about 15 minutes before blending.
• I have also used Cran-Apple juice and I've even used a Low-Cal Gatorade, be creative- just don't get your whole days worth of sugar in the juice you pick
• Try this smoothie with 2 scoops of protein powder after your workout
• It might sound weird, but try adding in 1/4 cup of Silken (soft) tofu instead of protein powder. I PROMISE it won't taste like anything and you'll be getting some healthy soy protein!

Comforting Chicken, Veggie & Rice Soup

Brrrr, it's been so darn cold lately. It's tough to get out of the warm, cozy bed sometimes and then have to head out into the freezing tundra that is Michigan. Despite my wool socks, puffy coat and knit hat, some days I still need something to help warm me up after work. So I made this hearty soup to eat all week long. I have been heating up for a quick lunch or for an easy no-fuss dinner, and thawing myself out all the while! Never underestimate the power of a warm tummy!


Ingredients & Recipe:
Printable Recipe

• 2 chicken breasts, trimmed, poached/boiled in salted water, then shredded
• 2 Tbls. olive oil
• 3 celery stalks, chopped roughly
• 2 carrots, peeled then chopped roughly
• 1 leek, white parts chopped, or substitute 1/2 white onion, chopped
• S & P, a few dashes of dried oregano, parsley or whatever herbs you like
• 1/2 cup uncooked rice- I use brown rice for added fiber and nutrition!
• 3-4 cups of chicken stock/broth (make sure if you buy chicken broth to get the "all natural, low sodium, no MSG" type)

Begin by heating a large pot over medium-low heat. Drizzle in your olive oil and next add in all the raw veggies. Cook them until they begin to get soft, about 7-10 minutes. Add in the shredded chicken, S & P, herbs and rice, followed by enough stock to get your desired consistency (I am a broth person, so I use probably all 4 cups, but you could get away with using just 3 or so).

Bring it all up to a boil...the longer the better but at least 3o minutes to really blend all the flavors together. Serve right away, or cool off and freeze it away for another day!

You Could Also Try...

• If you're not a "rice" person, add in some barley, pasta, lentils...
• Instead of shredding the chicken, chop it into chunks

Spicy-Herb Baked Feta Cheese

Dear Feta Cheese,

I love you! I love you in a block or crumbled up. I love you all alone, in a salad and in a spinach pie (amongst other things). I especially love you stuffed in an olive to go with a spicy bloody- mary! I enjoy your saltiness and creaminess, and I especially enjoy how versatile you can be. You, Feta Cheese, make me a very happy lady when you're in town. Please come back soon, you're always welcome at the Klebba residence.

Love, NICHe in the KITCHe

Ingredients & Recipe:

Printable Recipe

• 1 (8 ounce) chunk feta cheese (I love Bulgarian feta the best)
• olive oil (optional)
• 2 Tbls. crushed red pepper flakes
• dried oregano, garlic powder and fresh ground pepper

Preheat your oven to about 300 degrees. Set the feta block on a small oven-safe dish. Drizzle the cheese with a little olive oil (about 1-2 Tbls.), and cover pretty liberally (or to your likings) with pepper flakes, oregano, garlic powder and pepper.

Bake the seasoned cheese, uncovered, for about 10 minutes, until it is soft. Serve with a variety of crackers or veggie chunks.

You Could Also Try...

• Sprinkle whatever dried herbs you love on top of the feta before baking for a more personalized taste!
• This is a super easy appetizer to take to a party; do everything ahead of time except bake it once you get to your destination.

Holiday "Gift Box" Fondant Cake

Hey everyone! Things have been a little nutty with work, holiday get-togethers and my knee recovery. I'll post more details later but I wanted to post a few pics of my first fondant cake. I made this strawberry cake with buttercream frosting and covered it with premade fondant. I did all the decorating, coloring, shapes, etc. It took FOREVER but now that I got the hang of it, I will for sure use fondant again soon!!

Lemon-Dijon Baked Tofu

This is for all you vegetarians out there that are sick of watching everyone drool over their baked chicken or grilled fish. This is for all of you that think the only place to get a decent tofu dish is at a Thai restaurant. And this is for all the tofu-lovers out there, that simply need a new recipe-this one conveniently allows us to take advantage of very common ingredients that we already have!

Keep in mind when you serve this that you may have some very surprised faces surrounding you- happy, surprised faces- that have a whole new recognition for tofu!

Ingredients & Recipe:
Printable Recipe

• 1 block of tofu (firm or extra-firm), well pressed
• 1 Tbls. soy sauce
• 1 Tbls. lemon juice
• 1 Tbls. extra-virgin olive oil
• 1 Tbls. Dijon mustard
• 1 tsp. sugar
• 1 tsp. dried basil
• 1 tsp. dried thyme
• S & P

After you've pressed your tofu, slice your tofu into 1/2-inch strips. In a small bowl, whisk together the soy sauce thru S & P, dump it into a zip top bag. Gently add the tofu to the bag, marinate at least 1 hour in the refrigerator, turning after 30 minutes.

Once marinated well, preheat the oven to 375 degrees. Transfer the tofu to a baking dish (lightly sprayed with cooking spray), and bake for 30-40 minutes, turning once or twice. (Baking tofu essentially removes the moisture from it, while keep the flavors behind).

Serve the tofu over a bed of rice pilaf and a veggie on the side! Voila!

How To...Bake Tofu

My friend Dana reminded me that tofu is a very under-appreciated food. She and I are very used to using it in stir-fry, but tofu a very flexible ingredient and can be tossed into a variety of vegetarian meals. If you don't really know the first thing about tofu, you may want to check out this earlier post for the basics.

More specifically, baking tofu is a great way to push a variety of flavors/marinades into the soy product, so it can then be used in a variety of recipes. Tofu is famous for taking on whatever flavors it is surrounded by, so you really can use whatever marinades and tastes that would match your meal.

Baking Tofu:

1. Follow my earlier post to press your tofu (you're essentially draining all the water from the tofu)


2. Slice, chop, cube, crumble your tofu as you like. Marinate it in your favorite marinade for at least 30 minutes.


3. Now, simply assemble the marinated tofu on a cookie sheet (which you should spray with cooking spray), and bake in the oven, low and slow, at 300 degrees for 1 1/2 hours, turning or tossing the tofu every 20 minutes or so, to allow for browning on all sides. (When we bake the tofu we are trying to take the moisture out of it, leaving the flavor behind). If you do not have 1 1/2 hours to bake the tofu, then turn the oven up to a higher temperature and cook for less time (remembering to turn it more often).

Now, check out my tofu recipes for a few new ways to use this baking method. Together we can demolish the rumors that tofu is yucky and tasteless!!!

Pecan Crispy Cookies

When you think of the most wonderfully textured cookie, what do you imagine? I know I visualize something soft & tender, yet chewy & chunky. If we're on the same wave length then you should make a batch of these Pecan Crispy cookies. The "crispy" part isn't to indicate that they are burnt or brittle, but they actually have Rice Crispy cereal in them, so you get an actual crackle in each bite ALONG with the chewiness.

Note to self and readers: Dunk these cookies in a glass of milk for an optimal cookie eating experience.

Ingredients & Recipe: (makes about 6 dozen)
Printable Recipe

• 1 cup butter, room temperature (not melted)
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tsp. vanilla (or "butter-nut flavoring"- I couldn't find this so I used vanilla)
• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 cups quick-cooking oats
• 1 1/2 cups Rice Crispy cereal
• 1 cup chopped pecans, toasted lightly

To begin, begin to cream together the butter and sugars in a large bowl until fluffy (easiest way is to use a handheld mixer). Add in the eggs and vanilla, continuing to beat until smooth-these are your "wet" ingredients. Combine the "dry" ingredients in their own small bowl (flour, baking powder, baking soda). Mix the "dry" ingredients into the "wet" ingredients with a wooden spoon, until well combined. Next, stir in the oats, cereal and nuts.

Tear off 4 pieces of plastic wrap. Shape the dough into 4 equal logs (each about 8-inch long rolls). Wrap them in the plastic wrap and chill in the refrigerator, about 2 hours.

Once dough is chilled, preheat your oven to 325 degrees and lightly spray your cookie sheets (or use my favorite Silpat baking mats). Cut each log into 1/4-inch thick slices. Place each piece about 2 inches apart on the cookie sheet and bake 10 minutes, until borders are light brown. Once you remove the cookie sheet from the oven, let it sit for about 5 minutes to let the cookies set. Transfer to a cooling rack.

You Could Also Try...

• Use walnuts, cashews, hazelnuts... just be sure they are lightly toasted before you incorporate them into the cookie dough.
• Toasting Nuts: Spread your chopped nuts evenly over a cookie sheet and toast in the oven at 400 degrees for 5-8 minutes. You could also use the small tray in your toaster-oven, but it gets hotter in there so turn it to 350 and check on the nuts contantly until golden, about 3-5 minutes. You can also try toasting the nuts in a skillet, over medium-high heat for 5-7 minutes.

Gingy Reindeer Cookies

How absolutely cute and creative are these cookies? I saw them in a new cookie cookbook and HAD to make them this season. What's even better? They taste fantastic!! I tweaked the "face" candy a little and will give you a few different options for application. And with a little help from a pre-made mix you can absolutely create these adorable Rudolph's for your upcoming Holiday festivities.

I had my hubby hit up Michael's craft store for me to get a few Holiday food take-out containers (99 cents each), so I can fill them and give the cookies as gifts to coworkers, friends and family. They will surely appreciate the creative, homemade snacks!

Ingredients & Recipe: (about 1 dozen cookies)

Printable Recipe

• 1 box of gingerbread mix (14 oz.)
• 2 eggs
• 2 Tbls. vegetable oil
• 2 Tbls. all-purpose flour
• bag of small pretzel twists
• black & red M&M's or jelly beans
• 1 Tbls. leftover frosting (optional)
• cooking spray

Preheat your oven to 350 degrees. Prepare your cookie sheet by lightly spraying with cooking spray, or use Silpat baking mats.

Begin by combining the gingerbread mix, eggs, oil and flour in a large bowl. Stir until dough forms. Roll, in your hands (like you used to do with Play Dough when you were a kid), 1 1/2-inch balls of dough. Flatten each ball out into a 3-inch oval shape, use your fingers to shape the "head", lay it on the cookie sheet (be sure to give each cookie a little room to grow in the oven). Press the pretzels into the top of the head, to look like antlers.

Now you have a few options for completing the cookies, and assembling the eyes and nose:

1. Press the M&M's or jelly beans into the raw dough. Bake for 10 minutes, until the bottom of the cookies are firm. Transfer the cookies to a cooling wrack to cool. OR


2. Bake for 10 minutes, until the bottom of the cookies are firm. Transfer to a cooling wrack. Dab a bit of frosting where the eyes & nose should go, and then place the M&M's or jelly beans (the frosting is essentially our glue).

How To...Make Beautiful Scrambled Eggs

Tonight we're having breakfast for dinner! My hubby and I have both had pretty nutso days at work and with nothing really prepped for dinner, he suggested doing a quick yet filling breakfast for dinner.

I'm pretty sure that cooking eggs was one of the very first things I learned to do in the kitchen when I was a little tot- my mom would help me beat the eggs and then we'd magically watch them set and scramble in the warm pan. I felt so accomplished and proud of myself! After some experience, I learned how to make "eggs, over-medium", A.K.A. "ding-ding eggs" as I called them (because it's only fitting that you "ding" your toast into the goey egg yolk as you eat), and honestly, this is when my heart-felt interest in cooking began to cultivate.

Anyways, through the years I learned a great tip for making really wonderful scrambled eggs. It won't necessarily effect the taste per se, but there is nothing grosser than a fork full of rubbery, flat scrambled eggs.

In order to create light, fluffy, cake-like scrambled eggs that have a show-stoppingly beautiful yellow color, simply scramble in 1/8 teaspoon of Cream of Tartar per 2 eggs. And remember not to overcook the eggs, as they will continue to cook another 30 seconds after you take them off the heat.

Tell me how it goes for you, email me at niche.klebba@gmail.com

Granny Stuffed Pork Chops

I haven't really been the most faithful lover of pork chops...in fact, when my family would make pork chop when I was little, I would pass on it altogether and I'd have a piece of chicken instead. It's not that they weren't cooking it right- in fact, my mom and aunt are fabulous cooks- but instead, I don't think my immature palate was ready for a good piece of pork yet. (I also used to hate tomatoes, olives and carrots- CRAZY, I know!)

Well, here is a real "pork" show stopper that I really think you can do! Maybe your palate will be shocked into enjoying pork once again (if you don't love it currently), especially with all the amazing "stuffing" flavors. This could be a perfect main course to prepare for the Holidays or for any other dinner gathering. And you can generally get some nice looking "bone-in, center cut pork chops" for about $2.50 per pound, which is pretty affordable.

I dare you to try this- I really think you'll impress yourself!

Ingredients & Recipe:

Printable Recipe

• 4 bone-in, center cut pork chops
• 4 strips of bacon
• 1 large Granny Smith apple, peeled & diced
• 2 shallots (or 1/4 white onion), finely chopped
• about 6 oz. fontina cheese, in small chunks
• 1 Tbls. fresh sage, chopped
• 1 Tbls. ginger puree, from a jar or freshly grated
• S & P
• olive oil

Begin by cooking the bacon (I prefer microwaving it. Wrap the strips in paper towel, place on a microwave safe plate and cook on high for 2 minutes. Cook for 20 second increments until crispy). When cooked, carefully crumble the bacon and set it aside.

Preheat your oven to 425 degrees.

Drizzle some olive oil in a large skillet over medium heat. Begin to saute the apples, shallots/onion and ginger until tender. Take the pan off the heat, add in the sage, S & P, bacon and cheese, stir to combine.

Now, create a pocket within each pork chop. Use a small, but sharp knife to cut through (horizontally) the thickest part of the pork chop, being careful not to cut all the way through. Tuck in as much of the filling into each pork chop pocket as possible (you may use a toothpick to secure if needed).

Drizzle a little more olive oil into the skillet and turn it up to medium-high heat. Place the chops into the skillet to sear, about 2 minutes on each side. (If they stick to the pan when you try to flip them, they probably aren't ready to be flipped, give them another minute and try again). Transfer them to a baking dish and let the pork chops finish in the oven, bake for about 30 minutes.

You Could Also Try...

• This is perfect time to practice making a "Pan Sauce"- You see, all the cooked brown bits on the bottom of the skillet that you used to make the filling & sear the pork have tons and tons of flavor- don't waste it! Turn the pan back on to medium-high and begin to whisk in 1 cup of liquid (pork stock, chicken stock, red or white wine, sherry...). Use the whisk to scrape up all the bits on the bottom of the pan. Let the mixture boil and thicken, continue to stir. You could add in some more sage, parsley or other herbs, and you could even whisk in a tablespoon of Dijon mustard for an added tang. You are finished when you get to your desired consistency. (Optional: Add in 1/4 cup of heavy cream or milk at the very end, whisk to combine well. Now you have a cream sauce!) Drizzle the sauce over your plated Pork Chops...mmm...

Caribbean Vaca (minus the sand in your pants)

The weather has finally caught up with us here in the mitten. It's dark when I wake-up, and dark when I get out of work, there is frost on the windows, and worst of all, I can absolutely not get away with flip flops any longer.

So, what I need is a tropical meal choice to warm me up and give me the flavors of the Caribbean. This is salt free as well, and best of all, you can use this marinade/method with any meat (chicken, pork, beef).

Ingredients & Recipe:

Printable Recipe

• 1/4 cup lemon juice
• 3 Tbls. honey
• 2 Tbls. Canola oil
• 3 green onions, chopped
• 2 tsp. dried thyme
• dash of S & P
• dash or 2 of allspice
• dash or 2 of nutmeg
• 2 jalapenos, chopped (optional) or sprinkle in a few dashes of red pepper flakes

Whisk or stir all ingredients in a zip top bag. Save about 1/4 cup of the marinade in a small bowl for later. Place your choice of protein into the bag, i.e. chicken cutlets, pork chops, etc., seal it up and let it marinade for at least 6 hours (up to 24 hours).

When you're ready to cook, preheat a grill pan on medium-high heat (or use a non-stick skillet). Slap your meat on the pan & discard the bag and its contents. Grill about 5-7 minutes per side, basting frequently (using the small bowl of reserved marinade from earlier). Your meat should be cooked through, i.e. no pink in the middle for chicken or pork!

You Could Also Try...

• Serve your Caribbean meat over a bed of rice, top with a few slices of fresh pineapple.
• Create a Caribbean stir-fry; marinate diced meat in a zip top bag, and chopped veggies (bell peppers, onions, snap peas, slices mushrooms) in another bag with equal amounts of marinade. Saute the meat in a deep pan and when it is almost thoroughly cooked, add in veggies. Cook for 3-5 more minutes, serve over bed of rice.
• Skewer pieces of marinated meat on wooden or metal skewers, grill and serve as an appetizer.

You may want to consider wearing your bathing suit while eating this dinner...it'll get you really in the Caribbean mood:)

Bachelor Basics: 5 Ingredient Spinach-Artichoke Pie

Okay, boys (& gals)...you literally only need to have 5 ingredients to assemble this delicious Greek Spinach pie! AND, you only need a big bowl and a pie pan (9-inch preferably) to bake it!

Let me just spell it out for you...

Ingredients & Recipe:
Printable Recipe

• 1 (10 oz.) package of frozen chopped spinach, located in the freezer section at the store where it says "Vegetables"
• 1 (15 oz.) container of ricotta cheese, usually by the sour cream or yogurt
• 1 (8 oz.) container of garlic-herb spreadable cheese, like this, usually near the cream cheese
• 4 eggs
• 1 cup of marinated artichokes, chopped, usually in a jar near the olives, pickles, etc.
• S & P
• Cooking spray

Early in the day, take the frozen spinach package out of the freezer, place it in a bowl and set it out to defrost for a few hours. When it is finally defrosted, it will be very watery- you need to "wring it out" by squeezing handfuls of the spinach over a bowl.

1. Preheat your oven to 375 degrees. Lightly spray a 9-inch pie pan with cooking spray
2. Now, bust out a large bowl. Put the ricotta cheese, garlic-herb cheese and eggs in the bowl and begin to whisk it (with a whisk or just use a fork)
3. Add the spinach and chopped artichokes, and some S & P to taste.
4. Stir it all up
5. Pour the mixture into the prepared pan
6. Bake it, about 45 minutes until golden brown.
7. Eat

You did it! Rock on with your bad self!

Make Your Own Piccata (With Scallops)

Piccata, piccata, piccata...what the heck is piccata? It's always an option at your local steak house, and is served at weddings and banquet parties all the time- usually in the form of "Chicken-Piccata"or "Veal-Piccata". It appears to be some fancy-schmancy recipe that you need a culinary degree to appropriately create, but rest assured- NICHe in the KITCHe is here to set the record straight and give you the authority to PICCATA, PICCATA, PICCATA all the way home!

As Wikipedia explains, "Piccata" is an Italian word and really just means, "Sliced, sautéed and served with lemon, parsley and butter sauce". Not so intimidating after all-it's really just a method! You & I can do this, and I'll show you how!

Ingredients & Recipe:
Printable Recipe

• 2 lbs. sea scallops (about 16)
• S & P
• Canola oil
• 2 garlic cloves, chopped
• 3/4 cup of vermouth (from your bar)
• 4 Tbls. flat-leaf parsley, chopped
• 3 Tbls. lemon juice
• 2 Tbls. butter
• 5 tsp. capers (from a jar)

Start by heating a large skillet over medium-high heat. Be sure to dry off each scallop with a paper towel (they will brown better if they are bone-dry), sprinkle with S & P. Drizzle in about 1 Tbls. of oil into the pan, add the scallops, cook about 4-5 minutes, turning once (when they are "opaque", not translucent anymore, they are done). Remove them from the pan onto a side-dish, place a piece of foil over them to keep warm.

Turn the heat down to medium. Add the garlic to the pan, followed by the vermouth. Use a rubber spatula mix it up and incorporate all the brown bits on the bottom of the pan (those bits are very flavorful!!). Cook about 2 minutes until it has reduced by half. Take the pan off the heat, then add in the parsley, lemon juice, butter & capers, stirring constantly. (This is your "Piccata")

Place your cooked scallops over a bed of prepared brown rice, spinach or pasta. Drizzle the sauce over the scallops, serve with a nice glass of wine & enjoy!

You Could Also Try...

• Not sure what kind of wine to serve? Check this out!
• Turn this recipe into CHICKEN, VEAL OR PORK PICCATA! Prepare your meat (grill it, saute it, bake it) then top it with the sauce!