Tabbouleh Salad with Portobello Mushrooms

You know I love me some grain-based salads!! And Tabbouleh just happens to be at the top of the list. When I saw this recipe in Cusine at Home Magazine, I knew I had to make it.....the portobello mushrooms just took it over the edge! This bulgar salad was very filling....the mushrooms added a "meaty" flavor to the dish. I served this with pita bread and sides of hummus and tzatzkiki sauce. Enjoy!

Tabbouleh:

1 cup dry quick-cooking bulgar
1 10oz tub of grape tomatoes, halved
1 seedless cucumber, chopped
1 15oz can chickpeas, drained and rinsed
1 cup chopped fresh parsley
1 cup sliced green onions
1/2 cup chopped fresh mint (do not omit the mint- it is excellent!)
1/2 cup pitted and sliced kalamata olive (optional)
1 red bell pepper, seeded and chopped <this was my own addition>

Vinaigrette:
Zest of 1 lemon
1/2 cup fresh lemon juice <I used four large lemons>
1/2 extra virgin olive oil
2 Tbl minced fresh garlic <I used 1 Tbl>
Salt & Pepper to taste

Mushrooms:
4 large portobello mushrooms <I only used two>
1/2 cup crumbled feta cheese

Preheat the oven to 425F

Cook bulgar according to package directions; transfer to a baking sheet and chill.

Combine tomatoes, cucumbers, chickpeas, parsley, green onions, mint, olives (if using), red bell pepper, and chilled cooked bulgar; toss with vinaigrette and chill until ready to serve.

To make vinaigrette whisk together lemon zest, lemon juice, olive oil, garlic and salt & pepper. Save aside a tablespoon or two to brush on top of the mushrooms (this depends on how many mushrooms you are using- since I only used two, I only held out 1 Tbl of the vinaigrette).

The recipe directions calls for you to grill the portobellos. I just put them in the oven (easier than heating up the grill). Brush both sides of the portobellos with the reserved vinaigrette and season with a pinch of salt and pepper. Cook in a 425F oven for 10 minutes.

Slice mushrooms into 1/2 thick strips and serve on top of the Tabbouleh salad. Sprinkle with feta cheese. Enjoy!

Funfetti Cake Cookies

These cookies are super quick, super cute and super easy!!! This is the perfect recipe for a novice baker or when the kids ask to help make cookies. Enjoy!

1 16 oz box Funfetti Cake Mix
1 teaspoon baking powder
1 teaspoon vanilla
1 stick of butter, room temperature
2 large eggs
1/4 cup sprinkles (this is optional because there are already sprinkles in the Funfetti mix, but, it's fun for the kids to add extra sprinkles to their cookies)

Pre-heat oven to 350F

In a medium bowl, combine the vanilla, butter, and large eggs; mix well.  Stir in the baking powder and cake mix.  Add the sprinkles, if using, and stir in gently. Drop by spoonful onto an ungreased cookie sheet.  Bake for 10 minutes; do not over-bake.  Once you take the cookie sheet out of the oven, let the cookies sit on the pan a few minutes. Cool on a wire rack.  This recipe made around 20 cookies. It can easily be doubled.

The BEST Thai Peanut Butter Sauce EVER

I am seriously obsessed with this Thai Peanut Butter Sauce my friend, Christine, shared with me. I have tried so many peanut butter sauces at home and they never quite measure up to the ones I eat in restaurants. This recipe is the exception! It is perfect.....it is delicious....it is exactly what I have been striving for at home in my kitchen.  Thank you for letting me share your masterpiece with the world, Christine!!

The BEST Thai Peanut Butter Sauce:

1/4 cup peanut butter <I have also used almond butter with delicious results>

2 Tbl soy sauce <I have also used tamari>

2 Tbl rice vinegar

1 Tbl honey

2 Tbl sesame oil

2 Tbl garlic, chopped

2 Tbl fresh ginger, grated*

2 tsp Sriracha

1/3 cup water

*I must admit I have omitted the ginger before and the dressing is still incredible without it.....it is excellent with ginger, of course, but, if you don't have it (or don't like it) and are in a pinch, the sauce will still turn out great....

Mix all ingredients together until full combined.  Done. 

I have used this sauce to enhance many dishes from Vietnamese spring rolls to chicken and coleslaw wraps. Stayed tuned for those recipes!! I will blog soon!!

Impossibly Easy Cheeseburger Pie (Healthy Make-Over!)

I'm sure many of you have made or eaten Betty Crocker's Impossibly Easy Cheesburger Pie recipe....it's a classic! Well, I was recently talking to my gym-buddy, Meredith, about this meal. She shared with me that she packs it full with spinach and veggies. She then said her children love it and beg for more every time she makes it. So, of course I had to try it out for my own family.

As I looked at the original recipe online, I noticed that there wasn't much too it (I mean ingredient-wise)....I also noticed there wasn't much nutrition-wise either (ground beef, onions, cheese, milk, eggs, Bisquick)...Hmmm....no wonder Meredith adds veggies to her recipe!  This basic recipe was just dying for a Wooden Spoon Diaries healthy make-over!

The spinach was a must....it gives the pie some color (not to mention fiber) and it's flavor is easily masked by the rest of the ingredients (great for picky kids). I thought I would try a grated sweet potato, as well. When I think of a cheeseburger, I think of french fries....so, instead of a white starchy potato, I used a vitamin C packed sweet potato. And then of course, the sliced tomatoes on top, just like you would top a regular cheeseburger. The flavors all blended perfectly!! This dish was a family hit!!! My husband ate three pieces!! YAY!!!!! Hope you like it as much as we did!!

1 tsp extra virgin olive oil
1 cup onion, diced
1 pound lean ground turkey
1/2 tsp salt
2 Tbl Worcestershire sauce
1 small sweet potato, peeled and grated on a cheese grater (approx 1 cup)
2 heaping handfuls of fresh spinach, chopped
1 1/2 cups shredded cheddar
1 large tomato, thinly sliced (optional) 
1/2 cup original Bisquick
1 cup low-fat milk
2 eggs

Preheat oven to 400F

Add oil to a large oven-safe skillet on medium heat. Add diced onions to the skillet and cook for 3 minutes. Add the ground turkey. As turkey cooks, use a Mix n Chop (my FAVE kitchen tool) or the back of a spatula to break the meat into tiny pieces. Once turkey is cooked, add salt and the Worcestershire sauce; stir to combine. Add the grated sweet potato; stir to combine. Cook for another 3 minutes. Add the chopped spinach to the top of the turkey mixture. Let that cook, untouched, for a couple minutes. Once the spinach has wilted, stir to combine with the other ingredients. Remove skillet from heat. **If you do not have an oven-safe skillet, you can put the turkey mixture into a 9 inch pie pan. The proceed with the rest of the directions.

Sprinkle shredded cheddar evenly on the top of the turkey mixture. Arrange the sliced tomatoes, if using.

Whisk Bisquick, milk and eggs together until smooth. Pour evenly over the top of the cheese and tomatoes.

Bake, uncovered, for 25 minutes. A knife inserted into the pie should come out clean. Remove from the oven and let sit for 5-7 minutes before serving (if you don't let it cool a bit, the slices won't hold together). Enjoy!!!

The BEST Raw Energy Bites

When I tell you these are the BEST raw energy bites I have ever made, I mean it!!! I make these for myself all the time and I find them to be just delicious and totally satisfying to any sweet cravings I have.  I often eat them post-work out or in the morning if I don't have time for breakfast. I even eat them for dessert. They are great little snacks to have on hand. With the exception of the small amount of chocolate I put in them (and by the way, you can totally omit the chocolate if you want to), their only source of sugar is from the dried dates. The dates give these bites the perfect hint of sweetness. If you want them to be less sweet, add fewer dates. Sweeter? Add a few more dates. Customize them to your tastes. Give these yummy energy bites a try - I know you will enjoy them!!!

1 cup old-fashioned rolled oats
1 cup raw almonds
2 Tbl wheat germ
2 Tbl ground flax seed
10 dried, pitted dates
1 1/2 tsp vanilla extract (I use vanilla paste)
1/4 cup chocolate chips (you can use a high quality dark chocolate here, too - or omit the chocolate)
1/4 cup water

Put the oats, almonds, wheat germ and flax seed into a food processor. Process till the ingredients are completely ground down and combined. Add dates and vanilla; process till combined.

Add the chocolate chips (if using) and the water. Process until everything is combined and the mixture starts to pull to one side in a ball (the chocolate chips may not fully grind down). If it is not holding together enough, add a tsp or two more water. Do not add too much water or the mixture will become super sticky.

Next use a cookie scooper to scoop the mixture into little balls. I like using the cookie scoop so I don't have to touch them and get my hands sticky and messy. Place balls directly into a Tupperware container with a tight fitting lid.  I usually get around 15 energy bites out of each batch. There really isn't much need to get too fussy or precise over these- they are just going to get gobbled up anyway- you don't need to worry about presentation here folks. I keep my energy bites in the refrigerator. These hold together MUCH better when they are chilled.  Store in the fridge for a week. Well, to be honest, I'm not sure how long they would store....mine have never lasted more than a five days - tops! Enjoy!

Peanut Butter & Chocolate Easter Egg Candies

You know what's really awesome? When you have a neighbor who has annual family traditions that include making homemade candies. You know what's even more awesome? When said neighbor shares her annual traditions with your family! It wasn't too long ago that we finished our scrumptious bag of Irish Potatoes (I'll have to blog that recipe next St. Patty's Day)....now this morning we are given yet another giant bag of treats- this time Peanut Butter Easter Eggs!! Thank you, Kathleen!! They were delicious (please notice "were"- they are gone- I have one son who hoarded half the bag- he's a peanut butter fiend)! Kathleen graciously shared her recipe with me so I can share with you! Make these this Easter for your family, friends and neighbors!! Who knows, they may become an annual tradition in your home.

*This recipe makes 120 - 180 Peanut Butter Easter Eggs, depending on how big or small you shape them. These eggs are meant to share!! If you desire fewer, cut the recipe in half.

2- 1 lb boxes confectioners sugar

2 sticks butter, room temperature/softened completely

1 8oz cream cheese, room temperature/softened completely

2 teaspoon vanilla extract

1 cup peanut butter  (you can add more for a deeper peanut-buttery taste)

3- 12oz bags of cocoa flavored candy melts (you can buy these at Michael's and Joann's)

 

Combine confectioner's sugar thru peanut butter in a standing mixer; mix until thoroughly combined.  Chill dough at least one hour before rolling into "eggs".  Put the "eggs" back in fridge for at least another hour. You may chill up to 24 hours.

Melt candy melts over a double boiler or in the microwave. If using a microwave, make sure you place the candy melts in a large microwave-safe bowl (alternatively, you may choose to melt in batches- for example, one bag at a time). Microwave on a low setting for one minute. Remove from microwave and give the candy melts a good stir. Return bowl to microwave for 30 seconds, then stir again. Repeat until candy melts are melted and smooth.  This step might require some patience....don't rush the melting process or you could burn your melts.

Dip chilled peanut butter "eggs" in the melted candy melts (a fork might come in handy here). Place the "eggs" on cookie sheets lined with wax paper to cool. Then transfer to the refrigerator till chocolate has set or "hardened". Once chocolate has set you may eat and enjoy! Consider bagging the eggs in a cute cellophane Easter bag with pastel-colored Hershey Kisses and a pretty ribbon. My neighbor gave these bagged yummy eggs out to all her children's teachers today. Such a fun idea! Thanks, Kathleen!

Citrus Poppyseed Tea Cake

If you frequent my blog, you already know how much I LOVE the blog Cafe Sucre Farine. This woman makes the most delectable salads, soups, baked goods, you name it! I have never tried anything that I don't just love!! This super delicious tea cake is no exception. The steps are a bit involved (so, don't try to make this if you have little time)....but, the results yield a moist, tangy tea cake that is perfect for breakfast or dessert.

*Note- this recipe makes two tea cakes. You could easily half it to make only one. I debated halfing it....but, I'm SO glad I didn't because it was so incredibly delicious I shared it with my sons' teachers, my husband's co-workers and my friends!! 

If you don't already follow the Cafe Sucre Farine, you should! Here is her recipe verbatim:

• finely grated zest, from 1 large lemon
• finely grated zest, from 1 medium lime
• finely grated zest, from 1 medium orange
• 5 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• ½ cup fresh orange juice
• 8 ounces butter, at room temperature
• 2 cups sugar
• 4 large eggs, at room temperature
• 3 cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons poppy seeds
• ½ cup Greek yogurt
• ¼ cup milk
• 1 teaspoon vanilla
• ⅓ cup sugar
• 5 tablespoons juice mixture
• For the glaze:
• 2 cups confectioners’ sugar, sifted
• 3 ½ tablespoons freshly squeezed lemon juice

Instructions

1. Preheat oven to 350˚F. Spray 2 – 8½ x 4 inch loaf pans with baking spray. Line the pans with parchment paper so that paper extends an inch or two over the top long edges of the pans.
2. Combine all three types of zest in a small bowl and mix lightly with the tines of a fork. Combine lemon, lime and orange juice in a small bowl. Place 5 tablespoons of this juice mixture in a small sauce pan (for the syrup glaze) and another 3 tablespoons in a medium size bowl (for the icing glaze). The remaining 4 tablespoons will go into the bread itself.
3. Combine flour, baking powder, baking soda, salt and poppy seeds in a medium size bowl. Stir to combine and set aside.
4. Combine yogurt, milk and remaining 4 tablespoons of juice. Stir or whisk together. Set aside.
5. Combine butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time and mix well after each addition. Add vanilla.
6. Add the flour mixture alternately with the milk mixture, beginning and ending with the flour. Add zest and stir to combine. Divide batter between the two prepared pans. Place pans on a sheet pan and bake for 50-60 minutes or until skewer or toothpick insert in the center of the loaves comes out clean.
7. Allow to cool slightly while preparing syrup. To the ½ cup of juice in the saucepan, add ⅓ cup sugar. Stir to combine and bring to a boil. Stir till sugar is dissolved, then remove from heat. Poke the top of the loaves all over with a skewer or toothpick. Slowly drizzle syrup over cake, allowing it to sink in before adding more. Use up all the syrup between the two loaves. Allow cakes to cool completely in pans, then remove with the overhanging parchment paper.
8. For icing glaze, combine remaining juice and 1½ cups of powdered sugar. Whisk together till smooth. Add more powdered sugar to make a thick, yet drizzle-able icing. Drizzle back and forth over tops of loaves allowing icing to drip down the sides. Garnish with a bit more zest, if desired. Delicious served at room temperature with coffee, tea or ice cold milk.