Bacon & Egg Crescent Wreath

Recently, I threw a winter-themed bridal shower brunch for my sister. I was looking for cute, but tasty foods to round out the menu and stumbled across this idea on Pinterest. While good for any season, the wreath shape fit my theme perfectly, was simple to make, and was a delicious hit with the guests.

1 can Pillsbury crescent rolls 
8 slices bacon, cooked
5 eggs, scrambled
1 cup shredded cheddar cheese, divided

Preheat oven to 375 degrees. Scramble eggs on the stovetop.

On a cookie sheet or pizza pan, lay out the crescent rolls in a circle, with the thicker ends slightly overlapping (like a sunburst). Place a strip of bacon on each roll. (Tip: Though I am a crispy bacon-lover, when cooking your bacon, don't allow it to get too crisp to maintain flexibility.) Sprinkle about 1/3 of the cheese around the circular ring, on top of the bacon. Add scrambled eggs and top with another 1/3 of cheese. Fold over the ends of the crescents so that they meet in the middle, creating a wreath shape. Top with the remaining cheese. Bake for 17 minutes or until crescent is golden brown. Serve hot.

*Adapted from Bacon Time with the Hungry Hungry Hypo

Tuscan White Bean & Sausage Soup

While my family was fortunate not to sustain any major damage from Hurricane Sandy this week, we did lose power for three days. Luckily, we have a gas range, so I was still able to cook on my stove top  This soup was bursting with flavor and was the perfect dish to ride out the storm.

1 lb. sweet Italian sausage 
2 carrots, peeled and chopped
1/2 onion, chopped
2 cloves garlic, minced
1 qt. chicken broth or stock
1 can (15-oz) diced tomatoes (with garlic and oregano)
1 can (15-oz) cannellini beans
1 tsp dried basil
1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. shell pasta
1 handful fresh baby spinach leaves
Parmesan cheese for topping

In a large saucepan, brown sausage over medium-high heat. Reduce heat to medium and add carrots, onion, and garlic. Sauté for about 7 minutes, until vegetables are tender. Add broth, tomatoes, and beans. Stir in basil, salt, and pepper. Bring to a boil. Stir in pasta, cover, and simmer for 7-8 minutes, until pasta is cooked. Remove from heat and stir in spinach just until wilted. Serve hot and top with shredded Parmesan.

*Adapted from Feast on the Cheap

Perfect Pot Roast

I’ll admit it. I’m not the biggest roast fan. It’s always been a little dry and flavorless for my taste. Until now. This roast made me a believer.

2-4 lb. roast or round steak 
1 small onion, chopped
1 cup water
1/2 cup catsup
2 tsp. Dijon mustard
1/2 cup red wine
1/4 cup cornstarch
1 cube beef bouillon
1/4 tsp instant coffee
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp pepper
1/8 tsp salt
1/8 tsp paprika

Place roast in the bottom of a large crock pot. Add remaining ingredients. Cover and cook on low, 6-8 hours. Thinly slice and serve with remaining sauce.

*Adapted from cooks.com and food.com

Tortellini with Pumpkin Alfredo and Grilled Chicken

Spice up a classic Alfredo dish with a hint of fall!

1 package cheese tortellini, prepared per package instructions
1 T butter
1/2 cup canned pumpkin
1/8 tsp nutmeg
1/8 tsp onion powder
1 1/4 cup heavy cream
1/2 cup shredded Parmesan cheese
salt and pepper
2 chicken breasts, grilled and sliced

Prepare tortellini per package instructions, reserving 1/4 cup of the cooking water. Drain pasta and set aside.
Meanwhile, melt butter in a saucepan over medium heat. Whisk in pumpkin, nutmeg, and onion powder. Cook for 1 minute. Stir in cream and bring to a boil. Reduce heat to low and simmer for 5-7 minutes (stirring frequently), until sauce has thickened. Season to taste with salt and pepper.
Add sauce and reserved cooking water to cooked tortellini and toss. Top with grilled chicken.

*Adapted from Family Fresh Meals

Thai Chicken Wrap

You’re on the roadtrip from you-know-where, looking for a gas stop, and desperately seeking a meal option that is NOT a McDonalds. You pull into one of the many greasy options along the convenient tollway, expecting a gastrointestinal nightmare...

Been there? Yep, that’s right. This recipe was actually inspired by a rest area menu. And it was good. Really good. Enjoy.

Large whole wheat wrap 

1 scoop of cooked white (or Jasmine) rice

1 scoop cooked, diced chicken breast (for a quick fix, brown diced chicken with a bit of soy sauce)

1 scoop diced fresh mango

2-4 T peanut sauce (as much or as little as you like)

(optional) 1 palmful Asian slaw

Add all fillers to the center of the wrap, being careful not to overfill. Fold in the top and bottom and roll to create a burrito.

White Chocolate Brownies

Gooey, chewy, and moist, these brownies will be the talk of your next potluck!

1 cup sugar 

2 eggs

2 tsp vanilla

2 cups white chocolate chips, divided

5 T butter

1 cup all-purpose flour

½ tsp baking powder

½ tsp salt

Preheat oven to 350 degrees. Prepare a 9x13 baking dish with cooking spray.

In a large bowl, combine sugar, eggs, and vanilla, beating until smooth.

In a medium saucepan, melt butter and stir in ¾ cup of white chocolate chips, stirring constantly until melted. Pour the chocolate mixture into the sugar mixture and beat until smooth. Gradually add in flour, baking powder, and salt until all ingredients are incorporated. Stir in additional ¾ cup white chocolate chips. Spread batter into the prepared pan and bake for 20-25 minutes, until brownies are set.

Allow to cool completely. In a small bowl, melt the remaining white chocolate chips in 30-second increments in the microwave. Use a whisk to spread strands of melted white chocolate on top of the brownies. Once chocolate has cooled, cut brownies into squares.

*Adapted from Cookies & Cups

Puffed Apple Cobbler

My family and I recently spent a fun afternoon picking apples at a local orchard. So much fun, in fact, that we ended up bringing home way more fruit than we knew what to do with! I devised this tasty dessert that tastes like a caramel apple cobbler but has the consistency of a bread pudding. Served with vanilla ice cream, it was a hit with the whole family!

4 large apples, peeled and chopped 

1 cup brown sugar

½ tsp cinnamon

2 cups Bisquick or other baking mix

½ tsp pumpkin pie spice

2 cups milk

1 cup margarine, melted

Preheat oven to 375 degrees and prepare baking dish with cooking spray.

In a large bowl, combine peeled and chopped apples with brown sugar and cinnamon. Spread apples onto the bottom of the prepared baking dish.

In a separate bowl, whisk together Bisquick, pumpkin pie spice, milk, and melted margarine until smooth. Pour over apples.

Bake 50-60 minutes until a toothpick inserted in the middle comes out clean and crust is golden brown. Serve warm with vanilla ice cream.

Broiled Haddock Parmesan

This versatile, flavorful dish can be made with most any light white fish, from haddock to tilapia, and is sure to be a crowd pleaser.

½ cup shredded parmesan cheese 

¼ cup butter, softened

3 T mayonnaise

2 T lemon juice

¼ tsp basil

¼ tsp pepper

1/8 tsp onion powder

1/8 tsp celery salt

1-2 lbs haddock filets (Tip: One haddock fillet is plenty for two people!)

Preheat the broiler over high heat. Prepare a broiler pan with cooking spray. (Tip: To avoid a messy clean-up, try covering the broiler pan with foil and then spraying.)

In a small bowl, whisk together parmesan cheese, butter, mayo, and lemon juice. Stir in basil, pepper, onion powder, and celery salt.

Arrange filet(s) on the prepared pan. Place under broiler, a few inches from heat, for 2-3 minutes. Flip the filet(s) and broil for 2-3 additional minutes. Cover the top of the filet(s) with the parmesan mixture and broil for 2-3 more minutes, until the topping is browned and the fish flakes easily with a fork.

*Recipe adapted from allrecipes.com

Chocolate Chip Coffee Cake

2 cups  flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 tsp. vanilla extract
1 cup chocolate chips

Cinnamon Sugar Topping
1/3 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons cinnamon

1. Preheat oven to 350 degrees. Grease 8-by-8 baking pan with cooking spray. Set aside.

2. In an electric mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time until combined. Beat in sour cream and vanilla  until combined.

3. Gradually add in dry ingredients and mix until combined. Once combined, pour half of batter into prepared pan.

4. In small bowl, combine topping ingredients (sugars and cinnamon). Sprinkle batter with 1/2 of topping and 1/2 cup of chocolate chips. Cover with remaining batter. Top with sugar mixture and chocolate chips.

5. Bake for 40 minutes or until toothpick inserted comes out clean.

Recipe adapted from Two Peas and Their Pod

Chicken Orzo Casserole

1 tsp. olive oil
1 lb chicken tenders, diced into bite-size pieces
1 tbsp butter
1/2 medium onion, chopped
1 cup milk
1/2 cup chicken broth
3 tbsp flour
1/2 cup shredded Mexican cheese
Salt & pepper
1 cup orzo, cooked according to package directions
1/3 cup dried bread crumbs
1/2 tsp. paprika
1 tsp. dried parsley

1. Preheat oven to 350 degrees. Prepare 9-by-9 pan with cooking spray. Set aside.

2. Cook chicken in olive oil over medium heat in skillet until chicken is no longer pink. Remove from skillet.

3. Add butter and onions to skillet. Saute for 2 minutes. Reduce heat to medium and add milk, chicken brother and flour. Cook over medium heat until thickened and bubbly. Season with salt and pepper, to taste.

4. Reduce heat to low, add Mexican cheese and stir until melted and combined. Stir in chicken and cooked orzo.

5. Pour into baking dish. Top with bread crumbs, paprika, and parsley.

6. Cook for 25-30 minutes or until hot and bubbly.

Lemon Cream-Cheese Bars

These scrumptious bars have become one of my most-requested potluck favorites. So tasty and yet, so simple!

1 box lemon cake mix 

1 block (8 oz) cream cheese, softened

1/3 cup sugar

2 eggs

1/3 cup oil

1 T lemon juice

powdered sugar (optional)

Preheat oven to 350 degrees and prepare a 9x13 baking dish with cooking spray.

In a large bowl, mix cake mix with 1 egg and 1/3 cup oil until crumbly. Set aside 1 cup of the crumb mix and pat the rest into the bottom of the prepared pan. Bake for 10 minutes.

In a separate bowl, mix cream cheese, sugar, lemon juice, and remaining egg with an electric mixer until creamy. Spread over the baked crust. Sprinkle reserved crumbs on top and bake for 15 minutes.

Allow to cool completely, then sprinkle with powdered sugar and cut into bars.

*Recipe from Sweet Treats and More

Tuna Artichoke Casserole

1/2 medium onion, chopped
1/2 cup mushrooms, sliced
1/2 cup chicken broth
2 tablespoons flour
1 1/2 cups milk
1 can tuna, drained 
1 can artichoke hearts, diced
1/2 cup Mexican cheese blend
2 1/2 cup uncooked pasta shells
salt & pepper, to taste

1.Preheat oven to 350 degrees.

2. Cook pasta according to package directions.

3. In medium saucepan, saute onions until tender. Add in mushrooms and saute until almost tender. In small bowl, combine chicken broth and flour. Reduce heat to medium and add chicken broth mixture to onions. Slowly whisk in milk. Cook until sauce thickens. Reduce heat to low.

4.. Add in tuna, artichoke hearts and cheese. Season with salt and pepper.

5. Transfer into baking dish. Bake for 25 minutes or until hot and bubbly.

Beer-Battered Haddock

Living on the East Coast now, I’ve made it my goal to become an expert at preparing seafood. What better way to start than classic, New England fish and chips?

4 cups vegetable oil 

1-1   ½ lbs boneless haddock fillets, cut into large chunks

2  cups flour

½ tsp salt

1/8 tsp pepper

1/8 tsp garlic powder

1 (12-oz) bottle of beer

Preheat oil to 375 degrees in a deep fryer or large pot.  

In a large bowl, whisk together 1 ½ cups of flour, salt, pepper, garlic powder, and beer. Pat fish dry and season on both sides with salt and pepper; coat with beer batter. Dredge the fish pieces in the remaining ½ cup of flour and then place gently into the hot oil. (Tip: Check to see if the oil is hot enough by dropping a small spoonful of batter into the pot. If it begins to fry quickly, your oil is ready.) Fry fish, turning frequently, until the batter is deep golden and the fish is cooked through. Transfer to a paper towel. Serve with French fries.

*Adapted from Paula Dean

Blueberry Crisp

This mouthwatering dessert was one of my favorites as a child and remains so as an adult. Nothing says summer like fresh blueberries and this dish is the perfect end to a summer evening. Top off the perfect crust-to-blueberry ratio with some chilly vanilla ice cream.

4 cups fresh blueberries 

1 T lemon juice

¼ cup sugar

1 ½ cups brown sugar

1 cup flour

1 tsp cinnamon

1 stick (8 T) room-temperature butter, cut into small pieces

1 ½ cups oatmeal

Preheat oven to 375 degrees and spray a 2-quart baking dish with cooking spray. Spread blueberries evenly over the bottom of the baking dish and sprinkle with lemon juice and sugar.

In a large bowl, use a fork (or your hands) to mix together brown sugar, flour, cinnamon, butter, and oatmeal until well combined. Sprinkle evenly over the blueberries.

Bake about 30 minutes, until the top is golden brown and the blueberries are bubbling. Serve warm with vanilla ice cream.

*Adapted from Williams-Sonoma

Lobster Bisque

I have recently become a New Englander. Since I was raised in the Southern Belle mindset, I must admit that I feel like a bit of a foreigner. Fortunately, I’ve brought with me a healthy love for seafood, which seems to fit in just fine. This week, I conquered a rich and creamy New England favorite: lobster bisque.

2 T olive oil 

2 T shallots, minced

2 T green onions, chopped

3 cloves garlic, minced

1 tsp dried thyme

1 tsp paprika

1 tsp salt

¼ cup white wine

2 tsp Worcestershire sauce

3 tsp hot sauce

1 tsp vanilla extract

1 cup seafood stock

4 oz tomato paste

2 bay leaves

2 cups heavy cream

4 T butter

½ lb lobster meat, cut into chunks

In a large pot, sauté shallots, garlic, and onions in oil over medium-high heat for approximately 1 minute. Stir in thyme, paprika, and salt, then deglaze with the white wine. Add the Worcestershire sauce, hot sauce, and vanilla, stirring well with each addition. Add seafood stock, tomato paste, and bay leaves. Reduce heat to medium and simmer for 10 minutes. Whisk in cream and butter and bring to a boil. Use an immersion blender to blend until smooth. Add lobster meat and simmer for 5 additional minutes. Serve with bread for dipping.

*Adapted from food.com

Red, White, and Blue Trifle

In honor of a week filled with all things red, white, and blue, try this Patriotic Trifle that is sure to be the hit of any potluck!

1 small package strawberry Jell-O 

1 small package berry blue Jell-O

2 cups boiling water, divided

1 cup cold water, divided

2 small packages vanilla instant pudding

2 cups cold milk

1 small carton Cool Whip

1 pint fresh blueberries

1 quart fresh strawberries, sliced

1 prepared angel food cake or pound cake, cut into 1”-cubes

In two small bowls, prepare each Jell-O flavor with 1 cup of boiling water; stir in ½ cup of cold water. Pour each flavor into a square pan and refrigerate for at least 1 hour, or until set.

In a large bowl, mix pudding mixes with milk for 2 minutes. Let stand 2 minutes, until soft-set. Fold in 2 cups of Cool Whip.

Set aside ¼ cup blueberries and strawberries for garnish. Cut each Jell-O pan into 1”-cubes. In a large trifle bowl or other serving dish, layer as follows: strawberry Jell-O cubes, half of the cake cubes, blueberries, half of the pudding mixture, blue Jell-O, remaining cake cubes, strawberries, remaining pudding mixture. Garnish with remaining Cool Whip, strawberries, and blueberries. Refrigerate until ready to serve.

*Recipe from Taste of Home

Grilled Malibu Chicken

Bursting with flavor and gooeyness, this dish is the perfect welcome to summer!

4 boneless, skinless chicken breasts 

2 T BBQ seasoning (Try: Dry Rub)

4 T butter, melted

½ cup pineapple juice (drained from the can)

1 T mustard

1 T honey

2 tsp Worcestershire sauce

1 tsp chili powder

1 tsp garlic powder

8 slices deli ham

4 slices Swiss cheese

8 slices pineapple

Season each chicken breast with BBQ seasoning, cover and refrigerate for an hour.

Preheat grill over medium heat. In a medium bowl, combine butter, pineapple juice, mustard, honey, Worcestershire sauce, chili powder, and garlic powder; whisk until smooth and set aside.

Grill chicken and pineapple rings over direct heat until grill marks form. Brush chicken and pineapple with reserved sauce. Move pineapple away from heat and continue cooking chicken until cooked through, about 10 minutes. Continue basting chicken with sauce. Move chicken to the upper level; top with two slices of ham, one slice of cheese, and 2 grilled pineapple rings. Lower lid and allow cheese to melt, about 5 minutes. Drizzle with remaining sauce.

*Modified from Six Sister’s Stuff

Creamy Ambrosia Salad

This quick-to-throw-together side is perfect for summer potlucks and barbecues! 

1 can (15-oz) mandarin oranges, completely drained of liquid

1 can (8-oz) crushed pineapple, completely drained of liquid

1 cup shredded coconut

1 cup mini marshmallows

1 cup light sour cream

Pour all ingredients into a medium bowl; gently stir until completely combined. Cover and refrigerate 2 hours until ready to serve.

Cube Steak Parmesan

Stuck in a chicken rut? Try this Italian classic with inexpensive cube steak instead of chicken.

3-4 cube steaks 

½ cup flour

Salt and pepper

2 eggs, beaten

½ cup Panko bread crumbs

½ cup shredded parmesan

4 T olive oil

1 (32-oz) can tomato sauce

2 tsp sugar

½ tsp oregano

½ tsp basil

½ tsp garlic powder

½ cup shredded mozzarella

Preheat oven to 350 degrees and prepare a 9x13 baking dish with cooking spray.

Pour flour onto a plate and season with salt and pepper. Beat egg in a separate dish. Combine bread crumbs and parmesan on a third plate. Preheat oil in a large skillet over medium-high heat. While the oil heats, dredge steaks in flour, egg, and the bread crumb mixture, coating each side completely. Add steaks to hot oil and fry until just browned on each side.

In a small bowl, combine tomato sauce, sugar, oregano, basil, and garlic. Pour enough of the sauce into the baking dish to coat the bottom. Place steaks atop the sauce in a single layer and top with the remaining sauce. Cover with foil and bake for 20 minutes. Remove foil, sprinkle with mozzarella, and bake for an additional 10 minutes. Serve with your favorite pasta.

Greek Chicken Kabobs with Yogurt Dipping Sauce and Orzo with Feta

There is just something about the freshness of Greek food that screams summer to me. Surprise your friends with these THREE great dishes at your next barbecue!

Chicken: 

1-1   ½ lbs chicken tenders (or chicken breast cut into strips)

2         lemons

1 tsp dried oregano

½ tsp red pepper flakes

½ cup olive oil

4 cloves garlic, finely minced

Salt and pepper

6-8 metal or wooden skewers (if using wooden, soak in water before grilling)

In a small bowl combine the zest and juice of 2 lemons with oregano, red pepper flakes, oil, and garlic. Add chicken and marinade to a large, resealable plastic bag ; refrigerate for 30 minutes.

Preheat grill over medium heat. Thread chicken onto skewers and season with salt and pepper. Grill for 6-8 minutes, until chicken is cooked through. Serve with yogurt sauce and orzo.

Yogurt Sauce:

2 cups plain Greek yogurt

½ tsp cumin

salt and pepper

½ English cucumber, grated

In a small bowl, combine all ingredients until thoroughly combined. Refrigerate until ready to serve.

Orzo:

2 cups chicken broth

½ lb orzo

2 T butter

1 tsp dried parsley

¾ cup feta cheese

In a medium saucepan, bring broth to a boil over high heat. Add orzo and cook per package instructions. While orzo drains, add butter, parsley, and feta to the hot pan. Add orzo to pan and stir to combine. Serve with chicken skewers.

*Modified from Rachael Ray