Nutella Brownie Cupcakes!!!

So wow, it has been a l-o-n-g time since I've posted anything! But I have been cooking up a storm! There was something about a wedding and a honeymoon... I forget :)

I have to confess, I am not much of a baker. But when I saw this recipe I knew even I could make it. NUTELLA BROWNIES! Must learn how to make, I did do-up the recipe a bit. The hardest part was trying to get ALL the Nutella out of the jar.  Made these for my in-laws for Thanksgiving but they look so festive I think they are the perfect treat for the season!

Nutella Brownies

Makes 8 brownie cupcakes

Prep time: 10 minutes

Cook time: 20 minutes plus 5 minutes resting

You will need:

1 jar (13 oz) of Nutella

2 eggs

10 tablespoons of flour

treat size candy of your choice (mine was Rolo)

Mix Nutella, eggs, and flour together. To make sure I got most of the Nutella out of the jar I used a mini spatula. Blend until smooth, no flour lumps.

While the oven is preheating to 350 degrees, set up 8 cupcake wrappers. I have red silicon ones because they don't stick and can be reused.  Fill the wrappers about half way with batter.  Place your candy of choice on top then cover up the candy with additional batter so it fills pretty much to the top.

Bake for 20 minutes then turn off the oven. Let the cupcakes sit for 5 - 7 minutes additionally in the oven.

Viola! Nutella brownie cupcakes.  They are certainly very delicious this way but as you can see I frosted them and added sliced strawberries.

Vanilla Cream Cheese Frosting

Prep time: 5 minutes

You will need:

Cream cheese (I used reduced fat) - bring to room temparture 

Marshmallow Cream

Vanilla extract

If you're only frosting the cupcakes, you will not need to use a full package of cream cheese BUT this "frosting" is also an amazing fruit dip or croissant spread.

Mix equal parts of cream cheese and marshmallow cream. I did this by doing equal scoops. Measure with your eyes, equal parts based on volume. Mix well then add a drop of vanilla extract.

This is ready for frosting once the cupcakes have cooled.

Hope this impressive and easy treat ends up at someone's holiday gathering this year!

Crab Cakes with creamy garlic pasta

I love crab cakes but have always been too intimidated to make them. I mean it's only served in quality restaurants so clearly it's not something I can replicate, right? So wrong! Crab cakes are so easy to make but really adds the gourmet element to your everyday dinners.

I also made some creamy (low fat) garlic pasta with artichoke and capers to accompany the dish. Ohh la la!

Crake cakes ~ makes 4 cakes, serves 2, cook time 8 minutes
You'll need:
4 oz lump crabmeat
1 & 1/2 cups of bread crumbs (I used Italian)
1 tablespoon of mayo
1 tablespoon of spicy brown mustard (you can also use dijon)
2 eggs
1 tablespoon of parsley (dried or fresh)
2 - 3 tablespoons of olive oil

Mix all ingredients except the olive oil together. Divide the mixture into 4. Shape into patties. (at this point I put my patties back in the fridge to stay chilled while I began cooking the pasta)  Heat olive oil on medium heat, cook about 4 minutes each side. They should be golden brown.  Serve immediately.

Creamy garlic pasta ~ serves 2, 8 - 10 minutes depending on the pasta
You'll need:
6 - 8 cloves of garlic
4 - 6 canned artichoke hearts
1 tablespoon capers
2 cups chicken stock (I used water with chicken bouillon)
8 oz of wheat angel hair pasta
3/4 cup fat free half & half (you can also use heavy cream)
1 tablespoons olive oil

Mince garlic and roughly chop artichoke hearts. Saute garlic in olive oil until fragrant about 1 minute.  Add artichokes and capers for 1 minute.  Pour in chicken stock, bring to a boil. Add pasta and cook according to box directions.  (While the pasta is cooking is when I start browning the crab cakes so they will both be done roughly about the same time) With about a minute left on the cooking time, the stock should be very close to being reduced, add half & half, let it cook the remaining minute. Serve immediately, you do not want this pasta to congeal.  Certainly you can top this pasta off with some parmesan if you like for serving.

It's so good! Enjoy!

Pan Seared Jumbo Shrimp with garlic sugar peas & couscous

Drool! This is my pan seared jumbo shrimp, served with garlic sugar peas and whole wheat couscous. This shrimp recipe is one of the first recipes I learned from my mother. It's delicious, healthy, fancy and EASY all at the same time.  All recipes here serves 2, although you may have some couscous leftover

Pan Seared Shrimp~
You'll need:
1 pound of 10-12 count shrimp thawed (the count indicts how many shrimp is in a pound, so the lower the count the bigger the shrimp!) (they were on sale at Whole Paycheck, I went in for tomatoes and spent $60, crazy)
1 green onion
1/4 cup soy sauce (I used reduced sodium but not necessary)
Olive oil or cooking spray

Prep time: 10 minutes; cook time: 4 minutes
Peel the shrimp and de-vein it. To de-vein shrimp, you take a knife and run it down the back of the srinp about a quarter to half way through. Not more than that because you're not butterflying it.  You'll see a dark vein, use your fingers or a toothpick to remove the vein. Wash the shrimp and dry.

Mist pan with olive oil or cooking spray. I have a spray bottle of olive oil that I use instead of cooking spray.  You just want the pan coated enough so the shrimp don't stick. Heat on medium, let the pan thoroughly heat up.  Place the shrimp in a single layer in the pan. Should give you a nice sizzle sound.

Cook on one side for 2 minutes, check the pan side of the shrimp to make sure that it's getting that beautiful brown seared color. During the cooking time, thinnly slice green onion.  Flip the shrimp to cook on the other side, single layer again.  The shrimp should only need about 1 minute, check again to make sure it's getting that nice brown color. Add soy sauce, let it cook down for 30 seconds. Remove from heat, add green onions.

Garlic Sugar Peas~
You'll need:
1/2 pound sugar peas
4 cloves of garlic
3 tablespoons olive oil
salt to taste

Prep time: 5 minutes; cook time: 4 - 7 minutes
Wash peas, de-string them. Not even sure if that's a word but basically you snap the ends and pull. Break or cut them in half. Crush garlic with a pound from the flat side of your knive and finely chop.

Heat olive oil, cook garlic for 20 seconds, add peas. Cook for 4 - 7 minutes depending on how crisp you like your peas to be. Longer you cook the more done they will be. Salt to taste.

Couscous~
You'll need:
1 cup whole wheat couscous (I used Trader Joe's)
1 cup stock (I used beef bouillon) or water (boring)
2 dashes worcestershire sauce
1 green onion

Prep time: 2 minutes; Cook time: 5 minutes
Wash and rough chop green onion. Bring stock to boil, add worcestershire sauce.  Add couscous and green onion, stir well. Turn off heat and cover. Fluff when ready to serve.

Here is another drool worthy shot of the shrimp...

Garlic Pepper Chicken w/ tomato basil salad and sliced baked potato

It's certainly been a while since I've posted anything, rest assured I've been cooking! I made this simple yet amazingly delicious lunch for the fiance and he requested that it be a blog post.  So here it is: garlic pepper chicken with tomato basil salad and a sliced up baked potato.

Sorry for the lack of close ups. I forgot take some. Either way, these recipes are easy and fool proof (probably). The following serves two.

Baked potato ~
I put this recipe first because it takes the longest. While it's cooking you can prepare everything else.

You'll need:
- 2 medium sized baking potatoes
- Rosemary (fresh or dry)
- Olive oil
- Chives

Prep time: 10 minutes. Cooking time: 40 minutes
Preheat oven to 400 degrees.  Wash potatoes, dry. Start slicing the potatoes but not all the way through. Chop up rosemary if fresh. "Stuff" rosemary between the slices of the potatoes. Drizzle with olive oil. Bake for 40 minutes.  Half way through, baste the potatoes with the oil in the pan.  When serving top with chopped chives.

Garlic pepper chicken ~
You'll need:
- 2 chicken breasts
- Garlic pepper
- Paprika
- Salt
- Olive oil for cooking

Prep time: 10 minutes. Cooking time: 10 minutes
Use a meat tenderizer and pound the chicken to about 1/2 inch thick.  Season both sides with garlic pepper, salt and paprika to your liking.  On medium heat, pour some olive oil in the pan, you don't need a lot, you're not deep frying the chicken.  Cook chicken 5 minutes on each side.

<--- My choice of garlic pepper. My friend LO also enjoys it on cottage cheese.

My choice of salad dressing. Who doesn't love some garlicky goodness? --->

Tomato-Basil Salad ~

You'll need:

- 3 good sized tomatoes

- 2 tablespoons of a vinaigrette type salad dressing

- half a small handful of sweet or regular basil

- sea salt to taste

Prep time: 10 minutes
Cut up tomatoes into small cubes. Thinnly slice basil. Toss together in with salad dressing and sea salt.  You don't need very much salad dressing since you don't want it to take away from the flavors of the tomato and fresh basil.

A note on tomatoes: I try to only buy my tomatoes from farmers markets or Whole Foods. Farmers market to support local economy. Whole Foods because they pay one extra penny per pound and the money goes directly to the tomato pickers, making sure they receive a decent wage. http://eatocracy.cnn.com/2011/09/08/how-the-modern-day-tomato-came-to-be/?iref=allsearch

OK, off my soapbox, time to enjoy lunch!

Slow Cooker Weeknight Pasta with Meatballs (modify for vegetarian)



This really is a kitchen sink type of recipe.
Feel free to use whatever veggies calls your name.

 This is one of my go-to things to make when I'm strapped for time but need meals! Easy weeknight pasta with meatballs.  I make this in my slow cooker while I'm at work and come home to a fantastic meal.  Or make it overnight and have it ready to pack for lunch the next day.




Prep time: 10 minutes, makes 4 generous servings

You'll need
1 green pepper
1/2 onion
8 oz mushrooms
1 jar pasta sauce
1 lb meatballs (you can certainly skip this or use meatless or turkey)
12 - 16 oz pasta
salt & pepper to taste

Had to show off my slow cooker
Valentine's Day present from my
hungry fiance

Chop green pepper, onion and mushrooms.  Put in slow cooker along with pasta sauce and meatballs.  Here you can season with additional herbs if you like.  Some fresh basil and crushed red pepper never hurt anyone.

Cook on high for 4 hours.

When you're ready to eat, cook the pasta according to the package.

I happen to use the Al Dente brand. 1) It's local (to MI at least) and 2) it cooks in 3 minutes!!!

<<--- my favorite, yum!

Mix pasta with your sauce. Salt & pepper to taste.  Goes great with garlic bread and salad.  Enjoy!

Easy Weeknight Mini Meatloaf

I love meatloaf! Well, good meatloaf at least.  This is such an easy receipe too!  With all the cupcake fever that's still raging, making them into mini loafs is not only trendy (har har) but also cuts way down on the cooking time.  I got these silicone baking cups to make these loafs. The cups basically look like cupcake wrapper but are non stick and reusable for future rum cupcakes, oh yeah!

Prep time: 5 minutes
Cooking time: 25 - 30 minutes
Makes 12 mini loafs

You'll need:
1 pound extra lean ground beef or turkey or chicken (sorry not vegetarian friendly)
1 box stuffing
1 can condensed tomato soup
1 egg
1/2 small onion

Preheat oven to 350 degrees.  Chop onion.  Mix well together beef, stuffing, onion, egg and 3/4 can of soup.

Pack the mixture tightly into the bake cups. Tightly so when they're done, they don't fall apart.  Bake for 20 - 25 minutes.  Spread reminder of the soup over the loafs, bake another 5 minutes.

Done and done!  I served these with some roasted asparagus.  Enjoy!  Let me know how yours turn out.

Spring Lemon Risotto - with bay scallops (modify for vegetarian)

Risotto sounds so fancy when you see it on a menu but it's actually surprisingly easy to make.  Although it does need a bit of babysitting.  Despite its very creamy texture, it is actually very healthy. 


I add a bit of fresh lemon juice in this, gives it a little spring feel while still being warming and filling. Enjoy!

Prep time: 5 minutes
Cook time: 35 - 40 minutes
Makes 2 very large servings

You'll need:
3 tablespoons olive oil
1 cup risotto rice
1/2 medium onion (no red onions)
1/4 pound snap or sugar peas
3 cups chicken stock* or vegetable stock divided
1 pound bay scallops or substitute other vegetables like 1/4 pound asparagus or zucchini
Juice of 1/2 lemon

Chop the onion, not too fine and not too rough.  In a large sauce pan or saute pan, cook onion in olive oil for 3 minutes, until fragrant and translucent.

Add rice, cook for 2 minutes, it will sizzle.  Stir frequently, you definitely don't want to burn this.

*I use chicken bouillon because it's cheaper than buying chicken stock AND less packing makes it "green." Thanks CEJ for the tip!

Add 1 cup of stock, turn heat down to medium-low.  Simmer, let the liquid cook down.  Stir frequently towards the end, you want it to cook down without burning. You can check this by parting the rice and see how much liquid rushed back.  You're ready to add your 2nd cup of stock when there's not liqui rushing.

While that's cooking clean the snaps peas by sniping off the ends and cutting into thirds.  You can also prep any other veggies you may want to use.

Add 2nd cup of stock.  Simmer, let the liquid cook down.  By now, the rice should be visably plumper than before.

Add 3rd cup of stock.  After about 4 - 5 minutes of cooking, add vegetables and scallops.  Simmer, let the liquid cook down.  Taste the rice, it's should be done, not hard but soft and creamy.  Check to make sure the scallops are done as well.  If anything is not fully cooked, you can always add more stock or water to simmer it a bit longer.

Stir in lemon juice.  Serve with some fresh parmesan if you have any on hand.  Goes well with a fresh green salad.

Finally a First Post ~ Greek Style Green Beans

I set up this blog months and months ago, finally it's time to start posting! I wanted to make my first entry a very special dish but which one?  They're all special.  So I just decided to go ahead and do it!

Lately, I've been addicted to Greek style green beans.  This is a take on a recipe from a co-worker, PB, who is Greek himself and told me this is just how his mom used to make it.  Vegetarian friendly.

1 pound green beans
2 tablespoons butter
4 cloves garlic
1/2 small onion
8 oz can diced tomatoes
olive oil
salt & pepper

The green beans should be firm and crisp.  Wash them and snip off the ends.  While they're draining, rough chop the garlic and thinly slice the onion.

In a large skillet, heat the butter, sautee the garlic for about 30 seconds.  You want it to start getting fragrant but not burn it.  Add the onions, sautee for about 2 -3 minutes, let the onions become translucent.

Add green beans, diced tomatoes and drizzle with olive oil.  Feel free to be a little generous with them.  Cover and simmer for about 25 minutes.  Stir occasionally.  Towards the end you want to check on them frequently to make sure that once the liquids simmer down that the green beans don't burn.  The green beans are done once the liquids have cooked off.  Salt & pepper to taste.  This recipe yields 4 generous servings.

These are even better the next day because the sauce would penetrate the beans even more.  That is if you can restrain yourself from not eating all of them.

Goes great with just about any meal.  Think grilled chicken or lamb of any kind.  Mmm....