Healthier Chicken Parmesan

Healthier chicken parmesan isn’t exactly chicken parmesan, well because you know chicken parm is nice and crispy fried with glorious bread crumbs. My version is everything good about chicken parm but the fried goodness, because I am 40 now and my metabolism has decided to leave my body. But to be semi honest, I don’t […]

Freezer Breakfast Burritos

  Freezer breakfast burritos are sooooo versatile. You can seriously make these how ever you want. Possibilities are endless. Think potatoes or mushrooms, or green peppers or onions. My brain is spinning! Eat these now, or wrap them and store them in the freezer. Our mornings are so busy that it is nice to have […]

Overnight Toasted Peanut Butter Oats

Overnight toasted peanut butter oats have got to be the simplest and quickest breakfast in all the land! You have a couple minutes prep the night before, pop them in the fridge and then BAM…breakfast. I don’t know about you, but during the summers I have less time. Weird, but somehow true. So anything I […]

Individual Buffalo Shrimp Grilled Pizzas

Individual Buffalo shrimp grilled pizzas are what’s for dinner tonight. Seriously guys, it’s time to dust off the grill and start grilling. The weather is perfect this time of year to get reacquainted with your grill. Pizza is one of my favorite things to grill in the whole wide world. The crust comes out super […]

Guacamole with Greek Yogurt

Guacamole with Greek yogurt is epic And by epic I mean completely scrumptious and ridiculously addictive. Instead of using the standard sour cream, I used low fat Greek Yogurt (Cabot of course) because it is what I had on hand. The good thing about using Greek yogurt is that it has almost double to protein […]

Garlic Bread Pasta

Garlic Bread Pasta is my new bae. You guys, seriously….this recipe comes straight from my Shelly’s cookbook, The Cookies & Cups Cookbook and IT.IS.AMAZING. I am trying not to eat so many carbs lately, and this recipe totally got me off the wagon. Literally, I could not stop eating it right out of the pan. […]

Chunky Tomato Soup

Chunky tomato soup with cheddar cheese croutons is the PERFECT way to celebrate National Grilled Cheese month. Yes, April is Nation Grilled cheese month which is probably one of the best months of the year. Annnnd, what goes the with grilled cheese?? Yep, you guessed it, tomato soup. I used to HATE tomato soup. And […]

Crab Stuffed Bacon Wrapped Butterfly Shrimp

  You guys…crab stuffed bacon wrapped butterfly shrimp! I know that is a lot to say in one breath, but these little nuggets are amazing. Sure, you can totally just eat the butterfly shrimp, but why? These are so easy and so delicious to make and they kinda make me feel fancy. One of my […]

Wrapped Brie with Tomato Chutney

Wrapped brie with tomato chutney is probably the most glorious food I’ve had in a while. Imagine this at your Easter table. This my not be a tradition Easter recipe, but why not switch things up a bit. You can’t live on ham and deviled eggs alone.  I am sure everyone will be super impressed. […]

Buttermilk Cornbread with Maple Buttermilk Glaze

Buttermilk Cornbread with Maple Buttermilk Glaze… didn’t you hear me say that with a thick country accent? Seriously, nothing says country than a nice big ol’ piece of cornbread. There was a time in my life when I didn’t like cornbread. I think it was during my rebellion years. But, thankfully I have gotten smart […]

My take on Tieks

  It is no secret that I am obsessed with Tieks. They are in my eyes, the perfect flats. I get tons of questions about them all the time, whether it be on-line or in person when I wear them. It only seems natural for me to answer some of the questions here for all […]

Roasted Cauliflower Steaks

Roasted cauliflower steaks are my absolute favorite way to eat this sometimes hated veggie. And it sure is heck of a lot better for you than drowning it with cheese sauce. Actually, it kinda makes me feel all adult like. Seriously, if you have been avoiding cauliflower, give this recipe a try and I bet […]

Valentine’s Day Heart Cake

Isn’t this Valentine’s Day Heart Cake precious? And what makes it even more precious is that my daughter helped me make it. It’s a simple cake that is just perfect for Valentine’s Day. I know there are folks out there that aren’t to keen on making a purely homemade cake. You know what, this cake […]

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Healthier Chicken Parmesan

Healthier chicken parmesan isn’t exactly chicken parmesan, well because you know chicken parm is nice and crispy fried with glorious bread crumbs.

My version is everything good about chicken parm but the fried goodness, because I am 40 now and my metabolism has decided to leave my body.

But to be semi honest, I don’t really miss the breading.

Try my version and you might be a convert as well. And think of it this way, you don’t have to fry anything so there is less grease splatter to clean up on your stove.

Healthier Chicken Parmesan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 lbs Chicken Breast
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Italian Seasoning
  • ⅛ teaspoon Garlic Powder
  • ⅛ teaspoon Onion Powder
  • ⅛ teaspoon Pepper
  • 24 ounces (about 3 cups) Marinara Sauce (your favorite recipe or Store bought)
  • 1 cup Shredded Mozzarella Cheese
  • 2 tablespoons Parmesan Cheese
  • Basil and parsley for garnish
Instructions
  1. Preheat oven to 350.
  2. In a small bowl, mix together salt, Italian seasoning, garlic powder,onion powder and pepper.
  3. Season both sides of chicken with seasoning mixture.
  4. Add extra virgin olive oil to a large oven proof skillet over medium heat.
  5. Add chicken and cook for 4 minutes per side.
  6. Pour marinara sauce in skillet and over chicken.
  7. Move pan to oven and cook 20 minutes.
  8. After 20 minutes, remove pan from oven, set broiler to high.
  9. Sprinkle on mozzarella and parmesan cheese, return pan to oven and broil until cheese is melted, about 4-5 minutes.

 

Freezer Breakfast Burritos

 

Freezer breakfast burritos are sooooo versatile. You can seriously make these how ever you want.

Possibilities are endless.

Think potatoes or mushrooms, or green peppers or onions.

My brain is spinning!

Eat these now, or wrap them and store them in the freezer.
Our mornings are so busy that it is nice to have something that I can pull out of the freezer and pop in the microwave for the kids.

 

 

 

 

5.0 from 2 reviews
Freezer Breakfast Burritos
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A quick and easy breakfast that you make ahead and pull out of the freezer for a fast breakfast!
Ingredients
  • 8 Tortillas (8" rounds)
  • 1 teaspoon Butter
  • 16 eggs
  • 1 lb Bacon, cooked and crumbled
  • 4 oz. Sharp Cheddar Cheese, shredded (I use Cabot)
  • ½ teaspoon Koser Salt
  • ⅛ teaspoon Pepper
Instructions
  1. In a large bowl, mix eggs, salt and pepper.
  2. Melt butter in large skillet, add eggs and scramble over medium low heat.
  3. Allow the eggs to slightly cool
  4. Heat tortilla in microwave for 30 seconds. (This will make them more pliable and easier to roll)
  5. Lay tortillas flat.
  6. Divide the eggs evenly between all 8 tortillas. This is be about ⅓ cup eggs.
  7. Add about ¼ cup or ½ oz. cheese to each tortilla.
  8. Top each with 2 tablespoons bacon.
  9. Roll into a burrito and wrap tightly in foil.
  10. Store in large sealable freezer bags.
  11. To heat, wrap burrito in damp paper towel,microwave on 50% power for 30 seconds. Return microwave to 100% power and cook for 60 seconds.

 

Overnight Toasted Peanut Butter Oats

Overnight toasted peanut butter oats have got to be the simplest and quickest breakfast in all the land!

You have a couple minutes prep the night before, pop them in the fridge and then BAM…breakfast.

I don’t know about you, but during the summers I have less time. Weird, but somehow true. So anything I can do to speed up my mornings, I am all for. Overnight oats are a complete life saver. And the fact that they are made and stored in mason jars, make them uber portable.

Scroll down to the bottom for the Overnight Toasted Peanut Butter Oats Recipe.

But in the meantime, I want to share a few morning hacks that make my life a little easier and a few super quick morning breakfasts that include my newest obsessions by Jif…their new Maple and Cinnamon Peanut Butter Spreads. (You can find them in grocery stores nationwide.)

By adding Jif to your morning recipes, you can add 7 grams of protein per serving.

This has got to be my favorite breakfasts from when I was a kid…Peanut butter and banana toast.
This new Jif Cinnamon Peanut Butter Spread just put it over the top. Quick and delish.

 

Some people may find this next morning hack a bit strange, but Brush your teeth in the shower!!!
This way, you don’t have to get your tooth paste and toothbrush out and put it back away (they just live in the shower) AND you don’t have to clean the sink of leftover toothpaste! It’s a win win!

 

The next one is a time saver AND a money saver. Instead of purchasing individual containers of flavored yogurts, buy a larger container and portion it out into single serving cups and flavor them yourself. Do several at a time so you have a quick breakfast ready to go.
The one pictured is plain Greek Yogurt with Jif Maple Peanut Butter Spread, a pinch of brown sugar and some slivered almonds. YUM

I can come up with EVERY excuse in the book not to exercise. One super helpful hack I have to exercising is to get your clothes out the night before and have them laying out in the morning.

 

Morning smoothies are the best. You can make your morning a little bit easier if you have pre-portioned smoothie packets already frozen. I have enough for at least 2 weeks worth of smoothies in my freezer at all times. For some added protein, I like to add a scoop of Jif Maple Peanut Butter Spread. YUMMMMMM

 

I literally can’t survive without my morning cup of coffee. I can not speak to anyone in my house until I have had my first couple of sips. I’m not joking people. NO words come out of my mouth.
Set up your coffee station the night before to make your morning a little less grumpy!!

 

Who says peanut butter and jelly is reserved for the lunchbox. You can have a quick and satisfying breakfast by making a “breakfast peanut butter and jelly”. Toast up a whole grain English muffin, spread fruit spread and some Jif Cinnamon Peanut Butter Spread. Quick and delicious!

I hope you have enjoyed some of my morning hacks.
I would love to hear some of yours!!!


5.0 from 1 reviews
Overnight Toasted Peanut Butter Oats
Author: 
Cuisine: Breakfast
Prep time: 
Total time: 
Serves: 1
 
A quick Overnight Oats recipe
Ingredients
  • 1 cup Skim Milk (You can use any liquid you like)
  • ½ cups Old Fashioned Oats
  • ½ tablespoons Chia Seeds
  • 1 drop maple extract
  • 1 tbsp Jif Maple Peanut Butter Spread
  • Pinch of Kosher Salt
  • Sliced fruit of choice
Instructions
  1. In a skillet over medium low heat, add oats and toast for 3-4 minutes or fragrant.
  2. Mix all ingredients (including toasted oats) into a 16oz mason jar and stir until incorporated. Place lid on and refrigerate over night.
  3. When your ready to consume, stir and add fruit of choice. (I prefer bananas as they add sweetness to the oats without adding any extra sweetener)
Notes
Good for 3 days in the refrigerator.
I like to make 4 of these at a time, so everyone in my family has a grab and go breakfast in the morning.

Post sponsored by Jif. I received product sample and/ or compensation for review purposes. All opinions are 100 % mine.

Love oatmeal? Here are a few more recipes you will love.

Overnight Oats

Pumpkin Pie Oatmeal

Peanut Butter and Jelly Oatmeal

Individual Buffalo Shrimp Grilled Pizzas

Individual Buffalo shrimp grilled pizzas are what’s for dinner tonight.

Seriously guys, it’s time to dust off the grill and start grilling. The weather is perfect this time of year to get reacquainted with your grill.

Pizza is one of my favorite things to grill in the whole wide world. The crust comes out super crispy but also nice and chewy in the middle.

I know most people are afraid of grilling fresh pizza dough. One would think that the pizza dough would sink through the grates. Nope, it doesn’t happen. All you have to do is brush both the grill grates and the pizza dough with oil so it doesn’t stick and you are good to go!

Buffalo chicken pizza is all the rage at one of my local restaurants. I wanted to switch it up a bit and use shrimp. SeaPak offers a great time saving solution to cleaning and frying your own shrimp. And honestly, I am kinda over chicken this month. I picked up a box of SeaPak Popcorn Shrimp, baked it in my oven and tossed it in some Buffalo sauce.
This is also a super quick meal. You can get dinner on the table in about 20 minutes, perfect for those busy fun summer schedules! It can’t get much easier than that folks.

To find SeaPak in your area, visit their product locator

Don’t forget to connect with SeaPak on Facebook , Pinterest , Instagram.

Individual Buffalo Shrimp Grilled Pizzas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Individual Buffalo Shrimp Grilled Pizzas
Ingredients
  • 1 lb. Fresh Pizza Dough (this can be found in the deli department), divided into 4ths
  • 12 oz. box SeaPak Popcorn Shrimp, cooked to package directions
  • ⅓ cup Ranch Dressing
  • 4 tablespoons Buffalo Style Hot Sauce, divided
  • 8 oz Mozzarella Cheese, shredded
  • Olive oil
Instructions
  1. In a small bowl, mix together ranch dressing and 2 tbsp buffalo sauce. Set aside.
  2. Brush grill grates with olive oil.
  3. Turn grill on and set to low heat.
  4. Roll each portion of pizza dough out to ¼” thick
  5. Lightly brush one side of each pizza dough with olive oil.
  6. Place pizza dough portions on grill, oil side down.
  7. Close lid and allow to cook for 4-6 minutes until bottom of crust is crispy. Remove from grill to baking sheet. (close grill lid)
  8. Spread each pizza with 1 tablespoon ranch/buffalo sauce mixture. (Spread it on the side that was cooked on the grill grates)
  9. Top with mozzarella cheese.
  10. Place back on grill, close lid and allow to cook for 4-5 minutes more until cheese is melted and crust is crusty. Remove from grill.
  11. In a medium bowl toss prepared SeaPak Popcorn Shrimp with remaining 2 tbsp buffalo sauce.
  12. Top each pizza with SeaPak Popcorn Shrimp and drizzle with remaining ranch/buffalo sauce.

 

**Post sponsored by SeaPak, opinions and recipe are 100% mine**

Guacamole with Greek Yogurt

Guacamole with Greek yogurt is epic

And by epic I mean completely scrumptious and ridiculously addictive.

Instead of using the standard sour cream, I used low fat Greek Yogurt (Cabot of course) because it is what I had on hand. The good thing about using Greek yogurt is that it has almost double to protein of sour cream. I think it gives the guacamole a tad bit more zing too. Did I mention it’s addictive???

With Cinco de Mayo just a couple days away, you need to go out and grab yourself some avocados so you cam make this! It’s the perfect Cinco de Mayo recipe!!!

Oh and here’s a little tip on storage. You see guac HATES air, oxygen is the mortal enemy.
So to avoid O2 hitting your guac, take a piece of plastic wrap and press it down onto the surface of the guacamole and then cover it with a lid. This will prevent unnecessary browning.

5.0 from 1 reviews
Guacamole with Greek Yogurt
Author: 
Cuisine: Mexican
Prep time: 
Total time: 
 
Guacamole with Greek Yogurt
Ingredients
  • 3 Avocados, fruit removed
  • 2 small Limes, zested and juiced
  • 1 Roma Tomato, seeded and finely minced
  • 1 Jalapeno, seeded and finely minced
  • 1 Clove Garlic, minced
  • 1 tbsp Cilantro, minced
  • ½ cup Low fat or non fat Greek Yogurt (Cabot is my favorite)
  • ¼ cup minced red onion (about ⅛th of a medium onion)
  • Salt and Pepper
Instructions
  1. In a medium mixing bowl, add avocado, lime zest and juice, tomato, jalapeño, garlic,cilantro, yogurt and onion.
  2. Mash and mix with a spoon until it is only semi chunky.
  3. Salt and pepper to taste.
Notes
Makes 2½ cups

 

Garlic Bread Pasta

Garlic Bread Pasta is my new bae.

You guys, seriously….this recipe comes straight from my Shelly’s cookbook, The Cookies & Cups Cookbook and IT.IS.AMAZING.

I am trying not to eat so many carbs lately, and this recipe totally got me off the wagon.

Literally, I could not stop eating it right out of the pan. And if you follow me on Snapchat (find me at leslieagreen), you would have seen my daughter fall on the floor in delight after she took her first bite.

And you can also tell how good it was because there is ZERO food styling in the pictures. I took the pan off the range and snapped some photos because Emma was breathing over my shoulder to eat ALL The Pasta!

Back to Shelly’s book. You all HAVE to order it… and I am not saying that because she is my friend.
First of all the photography is beautiful, which Shelly did all herself…I mean we do eat with our eyes first, right?
Second, there is a photo for all the recipes. I can’t stand cookbooks that don’t have a picture for each recipe. I like looking at all the pretty food.

Alllllll of the recipes are drool worthy and totally accessible. You know when you get a cookbook and there are like 5-10 things in it that you would make? Welp, not Shelly’s book. All of her recipes are amazing and simple to make.

Shelly also has great tips she offers up in her witty and fun to read cookbook!! ( No really, It IS fun to read, Shelly is super funny and it comes out in her writting)

Take a peek at just a couple of the yummy things….

Shelly gives us the recipe for the Perfect Buttercream!

These Creamy Coconut-Lime Squares are on my next to bake list.

Cookies and Cream Cookies……Oh. MY

And her book isn’t ALLLLL about the sweets, she has Savory Sections as well. Take a peek at this Frito Pie Sloppy Joe!!!!!

Great job Shelly, I am so very proud of you!!!!!!

_____________________________________________________________________

5.0 from 1 reviews
Garlic Bread Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Garlic Bread Pasta
Ingredients
  • 1 lb. cavatappi pasta
  • ½ cup (1 stick) plus 3 tablespoons salted butter
  • ¾ cup dried breadcrumbs
  • 1 tablespoon dried parsley
  • 1 teaspoon italian seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 garlic cloves, minced
Instructions
  1. Cook the pasta according to the package directions. Drain and transfer to a large bowl.
  2. Meanwhile, in a large skillet, melt 3 tablespoons of the butter over medium heat, continuing to cook the butter until browned and the color of deep amber, constantly swirling the pan so it doesn't burn.
  3. Reduce the heat to low and add the breadcrumbs, parsley, italian seasoning, salt and pepper.
  4. Stir the breadcrumbs to coat them in the butter and remove from the heat.
  5. In a microwave-safe bowl, melt the remaining ½ cup (1 stick) butter and garlic together. This infuses the butter with the garlic.
  6. Add the garlic butter to the bowl of pasta and toss to coat completely.
  7. Then add the buttered breadcrumbs and toss to coat.
  8. Serve hot.
Notes

 

Chunky Tomato Soup

Chunky tomato soup with cheddar cheese croutons is the PERFECT way to celebrate National Grilled Cheese month. Yes, April is Nation Grilled cheese month which is probably one of the best months of the year.

Annnnd, what goes the with grilled cheese?? Yep, you guessed it, tomato soup.

I used to HATE tomato soup. And when I say hate, I would gag if I even smelled it when my sister would eat it. But what I didn’t realize back then is that it was condensed canned soup. Condensed canned tomato soup would my ignite my gag reflex. I really didn’t know there were any other types of tomato soup, like, um…homemade.

You guys, either my gag reflex issues have been cured or I am a complete tomato soup convert.
I can’t get enough of it. It is so warm and comforting. I wish I could say it remind me of when I was a kid, but it doesn’t. I can though say that it reminds me that I am an adult and I can make my own delicious food.

Using the 2 different kinds to Tuttorosso tomatoes make it so quick and simple to make. You can literally have this soup on the table in 20 minutes!!


It doesn’t even need to be tomato season because you are using the Tuttorosso.
Every time you use a can of Tuttorosso Tomatoes, you know you aren’t compromising.
These canned tomatoes are picked at the peak of their summer ripeness and treated with the same care and attention as any Nona’s backyard garden.

5.0 from 2 reviews
Chunky Tomato Soup
Author: 
Recipe type: Dinner, lunch
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Chunky Tomato Soup
Ingredients
Instructions
  1. In a large saucepan, heat oil over medium heat.
  2. Add onion and garlic; cook until soft.
  3. Add flour; cook and stir until moist.
  4. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly.
  5. Stir in crushed and diced tomatoes, basil, oregano and broth.
  6. Cover and cook on medium heat for 15 minutes.
  7. Stir frequently and do not let them mixture boil.
Cheddar Cheese Croutons
  1. Cut baguette into cubes and toss with olive oil and cheddar cheese. Spread onto baking sheet and place into a preheated oven at 350oF. Bake until croutons are golden brown and cheese is melted. Top soup with crouton.
  2. Serve soup with grilled cheese or refrigerated bread sticks.
Notes
Recipe courtesy Tuttorosso
Photographs from the Hungry Housewife

**This post is sponsored by Tuttorosso. All opinions are 100% mine**

Crab Stuffed Bacon Wrapped Butterfly Shrimp

 

You guys…crab stuffed bacon wrapped butterfly shrimp!
I know that is a lot to say in one breath, but these little nuggets are amazing.

Sure, you can totally just eat the butterfly shrimp, but why? These are so easy and so delicious to make and they kinda make me feel fancy.

One of my favorite seafood foods are crab cakes, so when I was developing this recipe I wanted to marry shrimp and crab cakes together and then well, bacon. Because BACON. It’s always fun to build on your favorite recipe.


I took a shortcut and used SeaPak Jumbo Butterfly Shrimp. Why prep and fry the shrimp yourself, when SeaPak has already done the messy work for you??!?!? You ever notice how much your house smells when you fry indoors? I swear the scent lingers for more than a day. That is another bonus to using the SeaPak Shrimp…NO STINKY house. Oh and they are delicious too, with sweet tender shrimp inside the nice crispy coating. I can certainly see why they are America’s favorite butterfly shrimp. The USDA recommends you eat at least two 4-ounce servings of seafood each week. Shrimp is an excellent way to meet that goal, especially for your pickiest esters!!

Click here to find SeaPak in your area.

Be sure to like SeaPak on Facebook
Take a peek at all of their lovely recipes on Pinterest and all their delightful photos on Instagram

5.0 from 1 reviews
Crab Stuffed Bacon Wrapped Butterfly Shrimp
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A simple semi-homemade appetizer made with SeaPak shrimp.
Ingredients
Crab Stuffing
  • 8 oz lump crab meat
  • 3 tablespoons mayonaise
  • 2 geen onions, geen parts only, thinly sliced
  • 2 tablespoons Flat Leaf Parsley, Chopped fine
  • ¼ cup Panko crumbs
  • ½ tablespoon Dijon Mustard
  • ½ teaspoon Seafood seasoning (such as Old Bay)
  • Juice from ½ lemon
  • Salt and Pepper to taste
Instructions
  1. Preheat over to 400º.
  2. Place bacon on rimmed being sheet lined with non-stick foil or parchment paper.
  3. Bake bacon for 10 minutes. (You want the bacon to be almost done, but not crispy).
  4. Remove and place on paper towel lined plate.
  5. Increase oven to 425º
Crab Stuffing
  1. In a medium bowl, mix crab,mayonnaise, green onions, parsley, panko crumbs, mustard, seafood seasoning, lemon juice, salt and pepper.
  2. Arrange shrimp on a baking sheet, place 1 tablespoon of crab filling on top of shrimp.
  3. Wrap bacon around shrimp with 2 ends under shrimp.
  4. Place shrimp bacon seam side down on baking sheet.
  5. Bake for 14 minutes.
Notes
You will most likely have some excess crab filling.
Cover and store in refrigerator for 2 days or make a couple small crab cakes.
To make crab cakes, form into small patties, coat in bread crumbs and cook in a medium skillet over medium low heat with olive oil until crispy on both sides.

**Post sponsored by SeaPak, opinions and recipe are 100% mine**

Wrapped Brie with Tomato Chutney

Wrapped brie with tomato chutney is probably the most glorious food I’ve had in a while.

Imagine this at your Easter table. This my not be a tradition Easter recipe, but why not switch things up a bit. You can’t live on ham and deviled eggs alone.  I am sure everyone will be super impressed.

Not only is it beautiful, but the flavors are amazing. I would have no problem eating the entire dish by myself. It’s no secrete that I have will power issues.

I am proud to be serving as a Tuttorosso Ambassador. If you have be reading my site for ages, you will know I have always been a fan of their product, so I am thrilled to be working with them.
When it comes to cooking, you choose only the ingredients you trust, like Tuttorosso Tomatoes.
It’s the quality of these ingredients that help you serve love in every bite – that earn your loyalty. They earned my loyalty a LONG time ago.

5.0 from 1 reviews
Wrapped Brie with Tomato Chutney
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Tomato Chutney
Wrapped Brie
  • 1 egg, beaten
  • 2 tablespoons water
  • 1 sheet puff pastry, thawed
  • 1 13-16 ounce round Brie cheese
  • 1½ cups Tomato Chutney
Instructions
Tomato Chutney
  1. In a heavy saucepan combine all the above ingredients.
  2. Cook mixture over medium heat, stirring occasionally, for 30 minutes.
  3. Reduce heat to low and simmer mixture, stirring occasionally, for 30 minutes more, or until thickened and reduced to about 2 ½ cups.
  4. Place in a jar with a tight fitting let.
  5. Chutney will keep in the refrigerator for 2-3 weeks.
  6. Or to preserve, put chutney in canning jar and place in hot water bath for 15 minutes or heat mixture to boiling, put in mason jars and seal with lid and tightly turned ring.
  7. Turn upside down and allow to cool. Can be divided into smaller jars to give as gifts.
  8. Makes 2½ cup, preparation time 10 minutes and cooking time 1 hour.
Wrapped Brie
  1. Preheat oven to 400o F.
  2. Beat egg and water in a small bowl, set aside.
  3. Sprinkle work surface with flour to prevent pastry from sticking.
  4. Unfold thawed pastry sheet on floured work surface.
  5. Roll the pastry into about a 14 inch square.
  6. Spread about ½ cup of the chutney on the pastry to within 2 inches of the edge.
  7. Slice cheese in half horizontally.
  8. Remove top of cheese and spread remaining chutney on the cheese.
  9. Place the other half on chutney.
  10. Fold pastry up and over the cheese to cover.
  11. Trim any excess pastry and press to seal.
  12. Brush the seam with the egg mixture.
  13. Place wrapped brie, seam-side down onto a baking sheet.
  14. If you wish, you can decorate with pastry scraps. Brush top with egg mixture.
  15. Bake for 25 minutes or until golden brown.
  16. Let stand 30-45 minutes before serving.
  17. Serve with thin slices of toasted Italian bread or crackers.
Notes
Recipe by Tuttorosso
Photographs by The Hungry Housewife

 

**This post is sponsored by Tuttorosso. All opinions are 100% mine**

Buttermilk Cornbread with Maple Buttermilk Glaze

Buttermilk Cornbread with Maple Buttermilk Glaze… didn’t you hear me say that with a thick country accent?
Seriously, nothing says country than a nice big ol’ piece of cornbread.

There was a time in my life when I didn’t like cornbread. I think it was during my rebellion years.

But, thankfully I have gotten smart over the years.
This is a semi-homemade recipe.
For the base, I used Martha White Sweet Yellow Cornbread and Muffin mix. Using mixes like this makes life so much easier if you are not a baker, or are just short on time. The package states just use water and egg. Instead of water I used buttermilk and added corn kernels to the mix (maybe my rebellion stage hasn’t left me completely).


And for the kicker, I made a scrumptious Maple Buttermilk Glaze that you pour all over the cornbread when it’s fresh out of the oven.

I mean really!

 

Wait, do you hear banjo music??

It might be the cornbread playing trick on me.

Nah, I wanted to tell you about a fun relationship between county music and Martha White. Country music and baking pretty much go hand in hand if you ask me. Just reminds me of “down home”.
Martha White is having a super cool giveaway on their Facebook page with The County Music Association. They are giving away 4 grand prizes that will include a trip for 2 to the CMA Music Festival in Nashville!! But hurry up and enter here, as the contest ends on March 14th!!!

MW CMA Festival Promo 2

Martha White has some pretty convenient and fun muffin mixes. My favorites are the Banana Nut and  the Wildberry. The sweet potato muffin mix is pretty great as well.

 

Buttermilk Cornbread with Maple Buttermilk Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An easy a delicious cornbread with an irresistible maple buttermilk glaze.
Ingredients
Cornbread
  • Two 7oz packages Martha White Sweet Cornbread and Muffin Mix
  • 1 cup Buttermilk
  • 2 Eggs, lightly beaten
  • 1 cup fresh or frozen(thawed) Corn Kernels
Glaze
  • 5 tablespoons Butter
  • 2 tablespoons Powered Sugar
  • ⅓ cup Buttermilk
  • ¼ cup Real Maple Syrup
  • 1 teaspoon Vanilla Extract
  • pinch Coarse Kosher Salt
Instructions
  1. Heat oven to 400. Grease a 10" cast iron skillet with shortening. Place in oven for 10 minutes.
  2. Combine cornbread mixes, buttermilk and egg in a medium mixing bowl;stir until smooth.
  3. Stir in corn.
  4. Carefully remove HOT skillet from oven and pour in cornbread mixture.
  5. Bake for 17-22 minutes or until golden.
Glaze
  1. In a small pan, melt butter. Stir in buttermilk and maple syrup.
  2. Add powdered sugar and which until smooth.
  3. Bring to a simmer and lightly boil for 3 minutes.
  4. Remove from heat and add vanilla extract and salt. Stir to combine.
  5. Pour over warn cornbread.
  6. Allow cornbread to slightly cool prior to slicing.

**This post is sponsored by Martha White. All opinions and recipes are 100% mine**

My take on Tieks

 

It is no secret that I am obsessed with Tieks. They are in my eyes, the perfect flats.

I get tons of questions about them all the time, whether it be on-line or in person when I wear them.

It only seems natural for me to answer some of the questions here for all to see.

Here are the top 5 questions I get when I wear or mention my Tieks.

 

  1. “What cute shoes, what store did you buy them?”
    Sorry folks, you can’t get them in a store. They are on-line order only. Some people are a bit put off by that since they can’t try on the shoes. Well, let me tell you, Tieks customer service is amazing. If for any reason you don’t like the fit, they will either try to make it right or refund your money.(as long as you don’t wear them outside and there is NO time limit)
  2. “I thought you couldn’t wear flats?” This question mainly comes from people that know my feet.
    I have wide feet, a very high arch, a super thin/narrow heel and an ever lasting case of plantar fasciitis. Normally I have to wear (not so attractive) shoes that have a very high arch support. Yes, I am 40 years old and have to wear orthotic shoes. Super glamorous indeed. I have had issues for as long as I can remember wearing flats because of these genetic mutations.
    So my day in typical flats used to consist of massive blisters on my heels (no matter how many times I wore the shoes), squished toes (remember my wide Flintstone feet?) and my plantar fasciitis screaming at me.
    In my Tieks, I can go SEVERAL days without my plantar acting up and my heels NEVER hurt. You see, Tieks are made of 100% supple Italian leather that stretches and form to my feet. This means no more squished Phalanges. And because the heel is cushioned and not rigid in the least bit, I no longer have to carry around band-aids in my purse form heels. I have had ZERO break in period with any of my Tieks.
    Now I will say that they do not have any arch support in them, but I think that because they have advanced foam cushions that my feet sit upon and the fact that they are uber flexible, help my plantar fasciitis from not act up after one wearing.
  3. “You paid HOW much for those shoes????They are just ballet flats.” I get that a lot too. Hmmmm, see above. If I can wear something on my feet that don’t make me want to cry halfway through the day, then YES, I paid that much for them!! Funny how people will pay almost that much for cheaply made sandals just because they is a big designer emblem on the top, but they balk at the price of Tieks. (Rolls my eyes). Tieks range from $175- $345. You can shop the Boutiek here.
  4. Do they just come in a couple colors? Lord have mercy no. If you can’t find a pair of Tieks that  match your outfit, then you are probably wearing a space suit. They are available in about 56 different colors. There are prints, patent leather, classic and they even have a Vegan Collection.
  5. “Love your Tieks”. Well this isn’t a question, but when you wear your Tieks and another Tieks owner sees them on your feet. You always get an , “I love your Tieks”. I’m pretty sure it’s a cult thing 😉

Now here is a little visual candy for you.

The packaging….isn’t it the cutest? They come nestled in this adorable box with a colorful flower adorning the top.

Aren’t they cute all cozy in the box??

Oh, did mention that they are foldable? They are the ultimate travel shoe and obviously extremely flexible!


They are so flexible, they they literally never lay flat.

You can just tell from this photo how soft they are and non-rigid the heel is.

Their signature non-skid split rubber soles.

And thisssss is my collection. My review is no joke people. I am obsessed with Tieks!!!!

I need to get on the ball and get some patent and prints, but I wanted to build up a collection of classic colors first so that they would match everything in my closet. I have about 7 more colors on my wishlist…California navy, metallic pewter, taupe,Tiek blue patent, mustard yellow, tangerine, and cream. So if anyone wants to get me any of those colors, feel free…I’m a size 8 😉

**This is not a sponsored post. I am talking about Tieks because I love them!!!**

Roasted Cauliflower Steaks

Roasted cauliflower steaks are my absolute favorite way to eat this sometimes hated veggie.

And it sure is heck of a lot better for you than drowning it with cheese sauce.

Actually, it kinda makes me feel all adult like.

Seriously, if you have been avoiding cauliflower, give this recipe a try and I bet you will fall in love all over again..minus the cheese sauce. Your arteries will thank me later.

Take a peek at how easy it it.

 

Trim the leaves and stalk off.

Slice into 1″ “steaks”. You may only get 2 whole “steaks” but that’s ok. Just slice the pieces the best you can.

Place on baking sheet

Slice garlic

Add it into a small pan with the EVOO and rosemary. Cook until light golden

With a pastry brush, brush oil over cauliflower and sprinkle with coarse kosher salt and pepper.

 

Roast and sprinkle with parmesan cheese when done roasting. Add additional salt and pepper to your liking.

Roasted Cauliflower Steaks
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Roasted cauliflower steaks are delicious and easy.
Ingredients
  • 1 head Cauliflower
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 Cloves Garlic, sliced into pieces
  • ¼ teaspoon Dried Rosemary
  • ¼ cup Parmesan Reggiani Cheese, grated
  • Coarse Kosher salt and Pepper
Instructions
  1. Preheat oven to 425
  2. Line a baking sheet with foil.
  3. In a small pot add the olive oil, garlic and rosemary.
  4. Cook over medium low heat for about 5 minutes or until garlic becomes golden(but not burned).Remove from heat.
  5. Trim leaves and thick stalk off cauliflower.
  6. Using a large sharp knife, cut the cauliflower into ¼" "steaks". You may only get 2 good whole steaks. Slice the rest of the cauliflower the best you can into mini streaks.
  7. Brush both sides of the sliced cauliflower with the olive oil (discard garlic pieces) and season with salt and pepper.
  8. Bake for 30 minutes, carefully turning half way through.
  9. Sprinkle parmesan over cooked cauliflower.
  10. Serve

Another one of my favorite roasted vegetable recipe is my Roasted Brussel Sprouts.

Valentine’s Day Heart Cake

Isn’t this Valentine’s Day Heart Cake precious?

And what makes it even more precious is that my daughter helped me make it. It’s a simple cake that is just perfect for Valentine’s Day.

I know there are folks out there that aren’t to keen on making a purely homemade cake.
You know what, this cake is prefect for you.
It is a Doctored up cake mix cake.
You use a cake mix for the base and then add some extra special ingredients to give it that “not boxed taste”.

So for those of you who are scared or intimidated of making a homemade cake, I highly suggest this cake recipe for you. It was given to me by a friend years and years ago and it never fails.

The candy hearts are simple, skip melting white chocolate and adding food coloring..just use the red candy melts.

 

 

All cute and pipped onto a lined baking sheet

I am pretty sure I have the cutest helper in all the land…..

 

 

 

5.0 from 1 reviews
Valentine's Day Heart Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
An adorable easy Valentine's Day Cake
Ingredients
  • 1 16.5oz Classic Yellow boxed Cake Mix
  • 1 3oz box Jell-O Cook and Serve Vanilla Pudding Mix
  • 1 envelope Dream Whip
  • 4 Eggs
  • 1 cup Water
  • ¼ cup Oil
Frosting
  • 2 sticks salted butter, room temperature
  • 2 cups Crisco Shortening
  • ½ teaspoon Table Salt
  • 1½ teaspoon Butter Flavoring
  • 1½ teaspoon Vanilla Extract ( if you want really white frosting use a clear vanilla)
  • ⅛ teaspoon Almond Extract
  • 2 pounds Powdered Sugar
  • 1-2 tablespoons Water
Valentines Hearts
  • ½ bag of Red Candy Melts
Instructions
  1. Preheat oven to 325.
  2. Spray 2 8" cake pans with non-stick baking spray and line with parchment paper rounds
  3. In a large bowl, whisk together cake mix, pudding mix and dream whip.
  4. Add eggs, water and oil.
  5. With and electric hand mixer, mix on medium high speed for 4 minutes. Scraping sides of bowl when needed.
  6. Pour batter evenly between two pans.
  7. Bake 30-35 minutes or until toothpick comes out with a few crumbs.
  8. Allow to cool for 5 minutes in pan.
  9. Remove from pan and allow to cool completely on wire rack.
  10. If the cakes have a dome on the top, level them off by evenly cutting the dome off so you have a nice flat cake.
Frosting
  1. I suggest using a stand mixer fitted with the paddle attachment, but you call also use an electric hand mixer.
  2. In a large bowl, mix butter, shortening and salt until completely smooth and incorporated.
  3. Mix in butter extract, vanilla extract and almond extract.
  4. Mix in half powdered sugar, mix until smooth.
  5. Add the remaining powdered sugar, mix until smooth.
  6. Add 1-2 tablespoons water until you get a nice smooth thick consistency.
  7. Assemble and frost layers of the cake.
Candy Hearts
  1. Line a baking sheet with waxed paper.
  2. Place a #4 piping tip on a piping bag.
  3. Place candy melts into a microwave safe dish.
  4. Microwave on medium for 1 minute stirring every 30 seconds. Repeat until melted and smooth.
  5. Spoon melted candy into piping bag.
  6. Pipe random sized hearts onto waxed paper. Do as many as you would like or whatever sizes you would like.
  7. Place in freezer for 10 minutes.
  8. They will easily remove from waxed paper when hard.
  9. Place on cake as you wish.
Notes
The recipe for the cake yields a 2 layer 8" cake.
The cake shown in photo is a 3 layer 8" cake.
For a 3 layer 8" cake you would just make the cake recipe twice and freeze one of your extra layers for a later use.
The frosting recipe yields about 5½ cups of frosting which is enough for the 3 layer 8" cake.