Breakfast Burrito

In Denver, the NFL starts at 11am, which is the perfect time for brunch. The past few Sunday's, my fiance and I have been making breakfast burritos around this time and eating them while we watch football. They aren't healthy in the least bit, which is probably perfect if you have a hangover! I don't make my own green chile, but if you do, use it!

Ingredients

• 2 burrito size flour tortillas
• shredded cheddar cheese
• 3 strips bacon, cut into bits
• 18 tater tots
• green chili sauce
• 5-6 eggs

Directions

1. Start heating the tater tots in the oven, according to package directions. We like our a little more crispy so we increase the time.
2. When the tater tots are almost done, begin cooking the little bacon bits in a pan over medium heat until crispy. Drain on a paper towel.
3. Begin scrambling the eggs and season with salt and pepper.
4. Heat the green chili in the microwave for about a minute.
5. Remove the tots from the oven, but leave the oven on. Reduce the heat in the oven to about 300 degrees.
6. Begin assembling the burritos. Put half the eggs on each tortilla, topped with half the tots and half the bacon. Add a quarter of the cheese to the inside of each burrito.
7. Roll up the burrito by holding in the sides and rolling the tortilla, trying to make sure nothing falls out. Place the burrito on a sheet pan with the folded side down.
8. Top the burrito with as much of the green chile you like and add the remaining cheese. Bake for about 7 minutes until the cheese is melted and bubbly.
9. Serve on a plate. I like choloua hot sauce on top of mine. I also like a mimosa on the side!

You could totally lighten this up by using fat-free cheese, whole wheat tortillas, turkey bacon, or egg whites only, but why? I like to think that if you are eating one thing that covers two meals, you can double up on the calories... right?

Chicken Marsala

It's been awhile--- doc programs are no joke! This is a recipe for Chicken Marsala that has become somewhat of a regular in our house. It's surprisingly quick and easy to make! I like to serve it over some angel hair pasta with fresh grated Parmesan cheese.

Ingredients

• 2 boneless skinless chicken breasts, completely butterflied, making 4 thin breasts
• 12 oz mushrooms of your choice, sliced
• 1 cup chicken broth
• 1 cup marsala wine (dry or sweet, your choice!)
• 4 Tbsp. butter
• 2 Tbsp. extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup flour
• 1 Tbsp. paprika
• 1 Tbsp. garlic powder
• 1 Tbsp. salt
• 1 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. onion powder
• 1/2 tsp. cayenne pepper

Directions

1. Begin preheating a large pan over medium-high heat. Add half the butter and the olive oil.

2. Mix the paprika, garlic powder, salt, black pepper, oregano, thyme, onion powder, and cayenne pepper in a small bowl. Sprinkle this on both sides of the chicken liberally. 

3. Coat the seasoned chicken in flour and place in the pan. Cook 3-4 minutes per side, remove, and set aside.

      

4. Add 1 Tbsp butter to the pan with the sliced mushrooms. Cook the mushrooms for about 5 minutes, then season with salt and pepper. Add in the minced garlic and cook another minute.

5. Add the chicken stock and marsala wine and stir until boiling. Reduce heat to simmer until the sauce begins to thicken.

6. Add in the remaining 1 Tbsp. butter and the chicken. Cover and reduce heat to low for 3-5 minutes, until the chicken is cooked all the way through.

7. Remove from the heat and serve over pasta or rice.

Buffalo Chicken Dip

Some of you have asked me to include this recipe. Obviously I don't sit around making dips all day so I had to wait until I actually had an opportunity to make this. While this isn't the prettiest looking dip, it is ALWAYS the first to go at a party.

Ingredients

• 8 oz. cream cheese, softened
• 1 cup light ranch dressing
• 8 oz. cheddar cheese, grated
• 1/4 cup hot sauce (note: NOT buffalo wing sauce)
• 1 chicken breast, poached and shredded (or diced, whatever you like best)

Directions

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a bowl and mix with stand mixer or hand mixer. (Note: I never, ever, measure when I make this dip for some reason. If it's too runny I add more cheese. If it's too thick, I add more ranch dressing or hot sauce. Taste the dip before you bake it to make sure you have the right level of heat. If it's too spicy, add more ranch and cheese; if it's not spicy enough, add some hot sauce and gauge whether you need to add more cheese to keep the right consistency)
3. Add the mixture to an oven safe dish. I usually use a 9x9 dish. Bake for about 45 minutes.

Serve with tortilla chips and fresh carrots and celery.

Buffalo chicken dip at a party. I realized I needed to take a picture AFTER people already started eating it.

Easy Spinach Artichoke Dip

Everyone loves spinach artichoke dip. This one can be made a few ways-- in a slow cooker or baked-- or both!

Ingredients

• 8 oz cream cheese, softened
• 8 oz mozzarella cheese, grated
• 1/4 cup Parmesan cheese
• 14 oz. can artichoke hearts, chopped
• 1 box frozen spinach, thawed (DON'T drain)
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. hot sauce
• 1 tsp. smoked paprika

Directions

1. In a large bowl, combine all ingredients. Use a hand mixer or stand mixer (or brute strength) to combine everything evenly.
2. Here are the different ways to cook this:
1. Slow cooker: put the mixture into the slow cooker and slow cook for 2 hours, mixing occasionally. You can eat the dip out of the slow cooker, keeping it hot OR transfer it to an oven safe dish, sprinkle with a bit of Parmesan, and cook for 30 minutes (to brown the top) at 350 degrees.
2. The other option is automatically placing it into an oven safe baking dish, sprinkling with a little Parmesan, and baking for 45-50 minutes at 350 degrees.

Serve with tortilla chips, crackers, or pita wedges! For a healthy(er) version, you can use skim and lower fat/calorie cheeses.

Grilled Zucchini Salad

Zucchini is my favorite vegetable. Grilling zucchini is a great way to cook it. This recipe is from Bobby Flay. You can find the original here. I've switched a few things around and changed a few ingredients.

Ingredients:

• 2 large zucchini (for 2 servings. If you're cooking for more do 1 zucchini per person)
• Olive oil
• 1 lemon, zested and juiced
• 2 Tbsp. Dijon mustard
• Parmesan cheese, for shaving
• Salt and pepper
• Fresh parsley

Directions:

1. Preheat the grill to medium high heat. While the grill is heating up, slice zucchini thin. It helps to use a mandolin, but if you don't have one just use a knife carefully. I usually avoid the seedy middle area. If you want to do the same, just slice around it until that's all that's left.
2. Drizzle some olive oil on the zucchini and season with salt and pepper.
3. Grill the zucchini, 1-2 minutes per side. 



[Step 3]

4. Prepare the marinade. In a bowl combine the Dijon mustard, lemon juice, lemon zest, handful of chopped fresh parsley, and salt and pepper to taste. Drizzle in olive oil while constantly whisking until the mixture has emulsified. You'll end up using between 1/4 to 1/2 cup of olive oil. 
5. Transfer the grilled zucchini to the marinade and let sit for about 15 minutes. 

[Step 5]

6. Pile the zucchini onto a salad plate, shaking off any excess marinade. Top with shaved Parmesan and serve.

Peach and Blueberry Pecan Crumble

This is one of my favorite deserts. I love the mix of cold ice cream with hot fruit. The pecans in the crumble add a nice crunch.

Ingredients:

• 1 cup pecans, roughly chopped
• 1 cup flour
• 1/4 cup old fashioned oats
• 1/2  cup packed brown sugar (light or dark, whatever you have on hand)
• 1 tsp. cinnamon
• pinch of salt
• 8 Tbsp. butter (1 stick) cut into small cubes
• 1 pint fresh blueberries
• 1 1/2 cups sliced peaches (fresh tastes best, but when they're not in season you can use one regular size can)
• Juice of 1/2 a lemon
• 3 Tbsp. sugar (I use Splenda)
• 2 Tbsp. flour

Directions

[Step 4]

1. Preheat the oven to 350.
2. Prepare the berries: combine the blueberries, peaches, 2 Tbsp. flour, sugar, and lemon juice in an oven safe baking dish. Toss everything together until the berries and peaches are coated.
3. Prepare the topping in a separate bowl. Combine the cup of flour, pecans, oats, brown sugar, cinnamon, salt, and butter and mix with your fingers. Rub everything together until the mixture sticks together in small clumps.
4. Scatter the topping over the fruit in an even layer. You may not use all the topping, depending on the size of your baking dish. 
5. Bake for 45-50 minutes, until the top is golden brown and the berry juices are bubbling. Serve with two scoops of vanilla ice cream.

White Pizza with Tomato and Basil

This is my favorite pizza and it comes together really quick. I buy pizza dough from the grocery store to save the time making it. I use garlic infused olive oil to add lots of flavor and make a garlic butter Parmesan cheese crust.

Ingredients:

• 1 ball pizza dough
• flour, for rolling out the pizza
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, whole and crushed a little
• 2 cups shredded mozzarella cheese
• 1/4 cup ricotta cheese
• 4 Tbsp. grated Parmesan cheese
• 1/4 cup cherry tomatoes, quartered
• 2 tsp. dried oregano
• 1 Tbsp. fresh basil (2-3 large leaves) chiffonade
• 1 Tbsp. butter
• Salt and pepper

Directions:

1. While the pizza dough is set out to come to room temperature, begin making the garlic infused olive oil. Heat the olive oil in a pan over medium head and add the 4 cloves of garlic. Let the garlic cook until it begins to turn brown. Remove the pan from the heat.
2. Preheat the oven to 350 degrees.
3. Sprinkle flour on a counter and begin to roll out the pizza dough until it is about 1/4 inch thick. 
4. Using a basting brush, brush some of the garlic olive oil on a pizza pan. Place the rolled out dough on top. Using your fingers, spread the dough to the edge of the pan.
5. Use the basting brush to brush the entire face of the pizza dough. Add the mozzarella. Sprinkle quarter size dollops of ricotta on top of the mozzarella. Spread around the tomatoes, oregano, and basil. Next, sprinkle 2 Tbsp. of the Parmesan cheese.
6. In a small bowl, add the remaining garlic olive oil and butter. Microwave for 15 seconds until the butter melts. Brush the mixture on the crust of the pizza. Sprinkle the remaining Parmesan cheese on the crust.
7. Add salt and pepper to the top of the pizza. Bake for 15 minutes or until the cheese begins to brown and the crust looks golden.

Green Onion Grilled Chicken and Roasted Vegetable Salad

I love grilled chicken with the skin on and bones in-- it's super moist and I love the crunchy skin! I got the idea for this salad after reading an article in Better Homes and Gardens. You can use whatever vegetables you like, although I suggest not omitting the tomatoes. My recipe serves two.  Double if you are cooking for more.

Green Onion Grilled Chicken
Ingredients:

• 2 whole chicken legs (thigh+drumstick)
• 1 Tbsp. dijon mustard
• 1/2 cup chopped green onion
• 2 Tbsp. extra virgin olive oil
• Salt and Pepper

Directions:

1. Place the chicken in a shallow glass dish. Add the green onion, mustard, olive oil, salt, and pepper. Massage the chicken with the marinade until everything is combined well and the chicken is coated. Let marinate in the refrigerator for 4-8 hours.
2. Preheat the grill to a medium heat and grill the chicken about 20 minutes per side. Remove from the grill and let it rest for 5-10 minutes before eating.

Roasted Vegetable Salad
Ingredients:

• 1 1/2 cups baguette, cut into 3/4inch cubes
• 1 cup whole cherry tomatoes
• 1 zucchini, cut into 3/4inch thick half-moons
• 2 cloves garlic, minced
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. balsamic vinegar
• Salt and Pepper

Directions:

1. Preheat the oven to 375 degrees.
2. In an oven-safe glass dish, combine the bread, tomatoes, and zucchini. Add the olive oil, garlic, and salt and pepper. Mix around until everything is coated well.
3. Bake the dish for 20 minutes. Remove from the oven and add the balsamic vinegar. Mix until everything is coated. Place the dish back in the oven for 5 more minutes.
4. Remove from the oven and serve! 

You can do any other vegetables with this side dish. Try yellow squash, eggplant, onions, or asparagus. You can also top with shaved Parmesan or feta cheese.

Shrimp Scampi

One of my favorite pasta dishes!

Ingredients:

• 1 lb. linguine
• 1 lb. shrimp, peeled and deviened, tails removed
• 4 Tbsp. butter
• 2 Tbsp. extra virgin olive oil
• 1 large shallot, finely diced
• 3 cloves garlic, minced
• 1 cup white wine
• 1 Tbsp. lemon juice
• Pinch crushed red pepper (optional)
• Salt and pepper, to taste
• Fresh grated Parmesan cheese, for topping
• Handful fresh parsley, chopped

Directions:

Sauteing the shrimp

1. Begin heating a skillet over medium heat and a pot of water to boil.
2. Add 2 Tbsp. butter and the extra virgin olive oil to the pan; let it heat through then add the shallots, garlic, and crushed red pepper flakes. Let them saute for a minute or two.
3. Season the shrimp with salt and pepper then add to the pan. Cook no more than 2 minutes per side. Remove the shrimp from the pan. Try and shake off any excess garlic or shallots, since we'll want them to flavor the sauce.
4. At this time, the water should almost be or already be boiling. Add a Tbsp of salt and the linguine.
5. To the pan, add the wine and lemon juice. Stir and bring to a boil. Let it boil for 2-3 minutes then lower it to simmer until the pasta is done.
6. Drain the pasta and add the last 2 Tbsp of butter to the pan.
7. Add the pasta to the pan and the shrimp back into the pan, and mix everything together with tongs. Toss some of the parsley in. 
8. Serve with freshly grated Parmesan on top.

Grilled Wings

Grilled wings are a great way to eat wings without the fatty-ness from frying but still get their flavor. I like to remove the skin, but it's up to you. I've created a wing rub that always gets compliments. I store it in a used spice jar or tupperware.

For the Wing Rub:
Combine the following ingredients in a bowl, then transfer to a container to be kept in:

• 6 Tbsp. paprika
• 2 Tbsp. garlic powder
• 1 Tbsp. cayenne pepper
• 2 Tbsp. salt
• 1 Tbsp. pepper
• 1 Tbsp. chili powder

Now for the wings...

Ingredients:

• Chicken wings, drumstick and flat separated, skin on or off (use about 1 lb. per person)
• Wing Rub (see above). You can use as much or as little as you want, I probably use about 1/4 cup for every 2 lbs

Directions:

I put the wing rub on my wings until it looks like this

1. Heat the grill to the medium setting. In a bowl, pour wing rub over wings and massage until well combined. Add more if you see fit or like it more spicy.
2. Grill the wings about 5-6 minutes per side, until the chicken is no longer pink in the middle.
3. Serve with your favorite dipping sauces, like hot sauce, ranch, or sweet chili. The wings taste good on their own, though!

Grilled Corn

Corn is in season and cheap! My fiance grills the corn and I prepare the butter for it. Here's how we do it:

Ingredients:

• 2 ears of corn, husks on
• 3 Tbsp. butter, softened
• 1 tsp. garlic powder
• 1/2 tsp. paprika
• Salt and pepper

Directions:

Corn soaking in the sink

1. Remove the silk from the corn but leave the husks on. Soak the ears of corn in water for 1-2 hours. This ensures that when you are grilling the corn, they don't burn into flames.
2. Prepare the butter for the corn: combine the butter, garlic powder, paprika, salt and pepper. You can use other combinations of herbs/spices as well. Examples: lime/lemon zest, cayenne pepper, fresh herbs, etc.
3. Begin heating the grill on a medium setting. Remove the corn from the water; peel back the husks but make sure they are still on. Spread the butter mixture over the corn evenly. Place the husks back on the corn.
4. Place the corn on the grill, rotating the corn every few minutes, for about 20 minutes or until the corn is tender and has a slight char. 

Cucumber Infused Rum + Cucumber Mojito

I got this idea from a tequila bar in downtown Louisville, CO that our friends took us to. The bartender made cucumber mojito’s and they were amazingly refreshing. He also told us how he makes cucumber infused rum. Here’s how we did it:

Cucumber-Infused Rum

Ingredients:

•           2 cucumbers, skin and seeds removed, finely diced
•           750ml clear rum (buy the cheap stuff for this)
•           Airtight container

Directions:

1.   Combine the diced cucmber and rum in an airtight container. Save the bottle the rum was in!
2.   Let sit for 7-10 days. The cucumber will lose all their color and the rum will turn a light green color don’t worry!
3. Strain the rum into a large measuring cup with a spout. Squeeze the cucumbers to get any retained rum out of them.
4.   Pour the rum back into the bottle it came in. Store in the refrigerator

Cucumber Mojito

Ingredients (for each drink):

•           2 oz. cucumber infused rum (or, pour SLOWLY and count to 4)
•           3 slices cucumber (about 1/4in. thick each)
•           1 Tbsp. agave nectar (or 1 long squeeze)
•           ½ lime
•           5 medium or large mint leaves
•           Soda water

Directions:

1.      In a pint glass, add 2 slices cucumber, agave nectar, juice of a half a lime, and mint leaves. Muddle. Tip: if you don’t have a muddle its okay! Use the back of a wooden spoon and press down while you twist. The goal here is to combine the ingredients and bruise the mint leaves, releasing their oils and flavor.
2.  Add ice to the glass, about ¾ of the way up
3.  Add the cucumber infused rum.
4.  Add the soda water until the glass is filled. Stir to combine and cut the last slice of cucumber above half way up to the center to use as a garnish.

Tomato Sauce + Spaghetti and Meatballs

Tomato Sauce
It only takes minimal effort to make your own homemade spaghetti sauce. Mine uses San Marazano tomatoes. You can find these in almost any grocery store and definitely at any specialty grocery store like Whole Foods, Fresh Market, or Sunflower Market. they cost a little over a dollar more than regular canned tomatoes and taste much more fresh.

Ingredients:

• 2 28 oz. cans whole peeled San Marazano tomatoes
• 3 cloves garlic, chopped
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. chopped fresh  basil
• Salt and pepper, to taste

Directions:

1. Heat the olive oil in a saucepan over medium-low heat. Add the garlic and let saute for about 2 minutes
2. Meanwhile, open the cans of tomatoes. Begin hand crushing each tomato. If you don't like your tomato sauce chunky, add the full contents of each can to a blender and puree.
3. Add all the tomatoes, including the sauce they were in, to the pot. Stir to combine.
4. Add basil, salt, and pepper, and let simmer. If you are cooking this ahead of time and not using it for a recipe that evening, let it simmer for about 20 minutes and store in an air-tight container in the refrigerator.

Tip: This is just a base recipe. You can add lots of other things to make it the way you like. Examples: onions, pancetta, bay leaves, parsley, olives, sausage, etc.

Spaghetti and Meatballs

Traditionally, meatballs are made from a combinations of ground meats like beef, veal, or pork. Mine just use beef, but you can add any combination you like.

Ingredients:

• 1 lb. ground beef
• 1 large egg
• 3/4 cup regular breadcrumbs
• 1/2 cup grated Parmesan cheese
• 3 Tbsp. garlic powder
• 1 Tbsp. Italian seasoning
• 1/2 Tbsp. dried basil
• 1 tsp. crushed red pepper flakes
• 1/4 cup vegetable or canola oil
• 1 Tbsp. salt
• 1/2 Tbsp. pepper

Directions:

1. Heat a skillet with the oil over medium heat and pre-heat the oven to 350 degrees. Timing tip: At this time, begin boiling a large pot of water
2. In a bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, dried basil, red pepper flakes, salt, and pepper. Mix with your hands until everything is evenly combined
3. Roll individual meatballs in your hands. I mine the size of golf balls
4. After forming each meatball, add it to the oil. Brown on each side, about 3-4 minutes per side. Remove from the heat. Timing tip: At this time, the water should be boiling. Add about 1 Tbsp. salt and add spaghetti (or whatever shape pasta you like) to the water.
5. Transfer meatballs to a baking sheet and place in the oven. Let cook for about 10 minutes. Timing tip: At this time your pasta should be cooked and drained. Serve meatballs on top of spaghetti and top with spaghetti sauce and a sprinkle of Parmesan cheese.

Tilapia Piccata with Garlic and Herb Rice

This is one of my favorite recipes; especially during the week because it takes so little time. You can make lots of things Piccata-style, including chicken, shrimp, and other types of fish besides Tilapia. For rice, I have Wolfgang Puck's Multi-Cooker, which doubles as a rice cooker, but you can do the same thing cooking rice the traditional style. Note: this recipe, as most of my others, serves two people. If you want to make more, double or triple this.

Ingredients
For the Tilapia Piccata:

• 1 Tbsp. butter
• 1 Tbsp. Extra virgin olive oil
• 2 fillets Tilapia
• 1 cup low-sodium chicken broth
• 1 Tbsp. lemon juice, or about half a lemon squeezed
• Garlic powder
• Salt
• Pepper
• 1/4 cup Flour
• 2 Tbsp. Parmesan cheese
• 1 Tbsp. capers (optional)

For the Garlic and Herb Rice:

• 2 cups rice (White basmati is my favorite)
• 4 cups reduced-sodium chicken broth
• 2 Tbsp. butter
• 1/2 tsp. garlic powder
• 1/2 Tbsp. parsley
• 1/2 Tbsp. chives
• Salt and pepper, to taste

Directions:

1. Start cooking rice. If you don't have a rice cooker, this is how you do it: Place rice, chicken broth, and 1 Tbsp. butter in a pot. Bring to a boil. Once the broth has reached a boil, reduce heat to medium-low. Cover and let simmer until all the broth has absorbed, about 15 minutes.
2. While rice is cooking, heat a saute pan on medium with 1 Tbsp. butter and 1 Tbsp. olive oil
3. Season Tilapia with garlic powder, salt, and pepper
4. Combine flour and Parmesan cheese. Dredge Tilapia in this mixture and shake off any excess. Be sure that the entire fish is coated.
5. Place Tilapia in saute pan. Cook on each side until slightly browned, about 3 minutes per side. Remove from pan and place on a plate. Don't worry if the entire fish is cooked through because it will go back in the pan before serving
6. Pour 1 cup chicken broth and 1 Tbsp. lemon juice into the saute pan. Use a wooden spatula to stir; be sure to scrape up all the bits of flour. This helps thicken the sauce.
7. Let the sauce come to a boil and let boil for about 6-7 minutes; reduce heat to simmer for the remainder of the time. If you feel there is not enough sauce, add more chicken broth and lemon juice, bring to a boil, then bring back to simmer.
8. Place the Tilapia back in the saute pan and cover with a lid or foil. The Tilapia will suck up a lot of the sauce, giving it really good flavor. If you want, add the capers at this point. (Personally, I don't like capers, which is why you don't see them here; Piccata is traditionally served with capers though)
9. At this point, the rice should be done or close to done. Add the remaining 1 Tbsp butter, garlic powder, parsley, chives, and salt and pepper to the rice. (Hint: if you don't have these herbs or don't feel like buying them, it's okay! I always keep a seasoning packet of Garlic and Herbs in my pantry. You can find this on the aisle with the gravy, chili, and other seasoning packets. If you do this, only use about 1 Tbsp.)
10. Turn off all heat. Serve the Tilapia on the rice and pour any remaining sauce over it.

Gahlic Bread

We went over to a friends house for dinner last night and she asked me to bring garlic bread. This recipe, I think, is better than anything you can buy frozen at the grocery store. Plus you probably already have everything you need, except maybe the 99cent baguette!

Ingredients

• 1 baguette (I like french, but Italian, sourdough, and wheat are also good)
• 3 Tbsp. butter at room temperature (if you use I can't believe it's not butter light, like I do, it's already pretty soft)
• 3 large garlic cloves, minced (Tip: the garlic press is my favorite tool ever, it gets the garlic super tiny, you don't have to chop anything, and your hands don't smell like garlic for 5 days)
• 1 Tbsp. Extra Virgin olive oil
• 1 Tbsp. chopped parsley (Tip: After I buy fresh parsley, I know I'm not going to use it before it all goes bad. Instead, I chop it all up and seal it in a ziplock bag--making sure it's airtight. I freeze it and can use it whenever I want. Note: this doesn't work if you want to use something as a garnish, just if you're actually cooking with it)
• 1 Tbsp. grated Parmesan cheese (Don't ever even THINK about buying that crap in the green cans; get it near the deli section or, better yet, grate it yourself)
• Salt and pepper, to taste

Directions

[Step 4]

1. Preheat your oven to 350 degrees.
2. In a bowl, mix the softened butter, parsley, and garlic until everything is well dispersed. Season with salt and pepper. I usually use about a 1/2 tsp. salt and 1/4 tsp. pepper
3. Cut the ends off the baguette and slice the baguette in the middle, lengthwise; kind of like a sub sandwich.Lay the baguette on a baking sheet with the cut side up.
4. Spread the butter mixture over the baguette until you've used it all.
5. Drizzle the olive oil and sprinkle the Parmesan cheese over the baguette.
6. Bake for 10 minutes, then cut and serve

Finished product; some is missing because we wanted to eat it right away!

You can add any kind of herbs you want to the mixture. Basil tastes great. You can also add a little kick by adding some crushed red pepper.

Banana Pancakes

Who doesn't love pancakes? Here is my recipe for pancakes, which are super easy and you can add to make them your own. Omit the bananas for my base pancake recipe.

This recipe makes about 2 servings, 3 medium sized pancakes per person. Double it if you want to make more.

Ingredients:

• 1 large banana, or 2 smaller bananas ( Tip: when bananas are at their ripest, remove the skin and wrap in plastic wrap; place in the freezer. They only take a few minute to thaw and this way, you can use them any time! This works great for saving bananas for banana bread, too!)
• 3/4 cup pancake mix (use any kind you want; there are some great whole wheat and whole grain ones out there)
• 1 large egg
• 1/2 cup water
• 1 tsp. vanilla extract (you can also use almond extract, but if you do so, only use 1/2 tsp-- it's really strong)
• 1/2 tsp. ground cinnamon
• Cooking spray

Directions:

1. Preheat oven to Warm setting, or about 150 degrees. This is so you can keep your first batch of pancakes warm.
2. Preheat a large skillet to medium and let it heat up
3. Mash banana with potato masher in a medium sized bowl
4. Add pancake mix, egg, water, cinnamon, and vanilla extract. Stir until well mixed. Feel free to add more water and pancake mix as you see fit until you get the consistency you like.
5. Spray cooking spray in the skillet and pour 3 pancakes in the skillet; they should be about 5 inches in diameter
6. When pancakes start to bubble on top, about 4 minutes, flip them over for another 3-4 minutes. Put this first batch on an oven safe plate or baking sheet and place in the oven.
7. Repeat steps 5 and 6 until all batter has been used up.
8. Serve with your favorite toppings. Some options are butter and sugar-free syrup, bananas and strawberries with honey, or whipped cream! 

You can add things to make this recipe your own. Use the base recipe (by omitting the bananas) and add blueberries or chocolate chips. I like to add chocolate chips to the banana pancake recipe as well. 

Welcome!

Friends of mine constantly ask me what I'm cooking and how I do it. Furthermore, some are amazed at how I somehow balance being a full-time graduate student, which takes up about 60 hours a week, being a full-time super awesome girlfriend, and still manage to "play housewife." For me, cooking is a stress relief. There isn't much that makes a bad day better than holding a big knife and chopping away! Here, I will share some of my favorite recipes and how you can alter them to make them fit your lifestyle!

I enjoy cooking things that are somewhat healthy and quick. My inspiration comes from a variety of sources, including my favorite Food Network chefs, Bobby, Giada, Anne, and Ina, as well as cookbooks from some of the stars of my favorite guilty pleasure show: Real Housewives. I tweak the recipes to fit what I have on hand and what I like; overtime they become all my own.

Basic Ingredients
Before I start sharing any recipes, here is a list of ingredients that I almost always have in my refrigerator or pantry.

• Skim, organic milk
• Organic half and half
• Orange juice
• Lemons and/or lemon juice
• Yogurt
• 1/3 fat cream cheese
• Butter (I usually have regular stick butter as well as a tub of I can't believe it's not butter light)
• Parmesan cheese (already grated and a block of it)
• Mozzarella cheese
• Other sandwich cheeses and shredded cheeses
• Lettuce (romaine, spring mix, whatever)
• Vegetables (zucchini and squash are my favorite, mushrooms, etc.)
• Fruit (bananas, strawberries, apples, etc.)
• Chicken (breasts, whole)
• Frozen shrimp
• Frozen berries
• Fresh herbs (I never use them all when I buy them, so I chop them up and freeze them in separate bags)
• Bacon (after I open it I put it in a ziplock bag in the freezer; I can defrost it quickly when I need to use it)
• Eggs
• Onions, shallots (if you haven't cooked with these I suggest you try), LOTS of garlic
• Pasta (short and long)
• Rice (whatever kind you like)
• Chicken, vegetable, or beef stock
• Breadcrumbs (panko and regular; I never buy anything flavored though because it is so easy to flavor yourself!)
• Canned tomatoes (whole, diced, etc.)
• Spices: garlic powder, paprika, oregano, basil, etc. 
• Flour (white and whole wheat)
• 'Fake' sugar: I like splenda
• Natural sweeteners like honey and agave nectar

It seems like a lot, but these are basic staples for me. I obviously buy other things but with the items listed above, you can make so much.

Stay tuned for recipes!