Bacon, Onion & Cheese Quiche

I'm not normally a huge fan of eggs but one thing I love is quiche. It is lighty, fluffy, but decadent with the cream and filling choices. I also love the versatility of the quiche - you can add breakfast meats, vegetables, cheeses, etc. and really make it your own. One quiche that my mom started making, and I have to admit is my absolute favorite, is the Bacon Onion & Cheese Quiche. I'm going to write the recipe as it is traditionally done with cream, but keep in mind if you are looking for a lighter version you can use all milk instead of a 50/50 split of milk and cream.

Bacon, Onion & Cheese Quiche: 8 Slices

5 Eggs (Large)
8 Bacon Slices
3/4C Heavy Cream
3/4C Milk
1/4tsp Pepper
1/2tsp Salt
1/2C Onion - Diced
1 Pie Crust
1C Cheddar Cheese - Shredded

In a large saute pan cook the bacon until it is nice and crispy, remove to a plate with paper towels and blot the grease away and set to the side. Place the onions into the bacon grease and allow them to cook over medium heat for 4-5 minutes until they turn translucent and start to brown. Carefully remove them from the grease with a slotted spoon.

In a large mixing bowl whip the eggs, cream, milk, salt and pepper for 2 minutes until the egg mixtures is very bubbly - the more air you get into the eggs the lighter your quiche will be.

Roll your pie crust into a pie plate (I like to use the Pillsbury Ready made Pie Crusts that come 2 to a box that you just roll out and go, simple and tasty). Next pour in the egg mixture, then crumble the bacon, mix with the onion and cheese and sprinkle evenly into the egg mixture. Very carefully place the pie until a 350° oven and bake for approximately 35-40 minutes. You will know the quiche is done when you shake the pan and there is not a jiggly center. If it is still wobbly in the middle put it back in the oven and let it cook for another couple of minutes.

Remove it from the oven and let it sit for 4-5 minutes, slice and enjoy!

__________________________
WW: 10 Points Plus / slice - made with cream
8 Points Plus / slice - made with all milk

Steamed Crabs

If you ask any Marylander what food we are famous for 9 times out of 10 they will stay Steamed Crabs. From the time I was old enough to feed myself I have been picking them on my own and teaching any "newbies" how to do it right! The blue crab is unlike crab legs that you find at restaurants. Crab legs are more like Lobster, more rubbery in texture, demanding to be drenched in butter. The blue crab, which is steamed with water, vinegar and old bay is much more fragile, with the meat being a little stringy, yet really sweet and tasty, the only flavoring it gets is from the old bay seasoning that gets on your hands as you crack them open and pick the meat out, no butter involved, making them a really healthy meal.



At the beach you see tons of little crab shacks and places offering All-You-Can-Eat Steamed Crabs, Shrimp, Chicken, Corn on the Cobb and Hush Puppies. This year we stopped at one of the shacks on the side of the road and picked up a couple dozen spicy steamed crabs, came back to the beach house and enjoyed them on the porch picnic table. One thing about crabs - you will find they make a mess, my sister and I are always competing to see who can have the biggest pile of shells when we are done!

If you are on the East Coast in a place that has heard of Old Bay I suggest giving them a try! The best fail-safe recipe is actually on the back of the Old Bay Canister as well as other recipes you can use the spice for. For the method I most approve of to open them up and get out the wonderful meat go here. Enjoy!

Good Ole Fashion Mac-n-Cheese

My Aunt makes a wonderfully delicious mac-n-cheese that only shows up a few times a year for special occasions - and lucky for me dinner at the beach is one of those occasions.  This is a dish that makes you want to do a happy dance in your chair!

Good Ole Fashion Mac-n-Cheese: Serves 12-16

1lb Pasta - Shells, Penne or Fusilli are recommended
2TB Butter
1-1/4lb Sliced Yellow Longhorn or Colby Cheese
1-1/2C Milk
Salt & Pepper

Bring a large pot of salted water to a boil and cook pasta until al dente, you do not want to over cook the pasta as it still is going to bake for a decent amount of time. Drain the pasta and return to the pan over medium heat, add the butter and let it melt, add 1/2 of the milk and 1/3 of the cheese, stir constantly until the cheese has melted, repeat with remaining milk and another 1/3 of the cheese with some salt and pepper, continue stirring until melted and the pasta is nicely coated in the sauce. Give it a taste and add more salt and pepper if needed, if the sauce is a little lump you can add another splash of milk to thin it out a bit.

Remove the pasta from the heat and place in a greased 13x9 pan. Spread the mixture out evenly in the pan then top with the remaining 1/3 of cheese. Place in a 350° oven for 30-40 minutes until the dish is deliciously bubbly and the cheese on top is melted. Remove from the oven and let it sit for 5-10 minutes before serving, this will thicken the sauce a little bit and ensure that you don't burn your taste buds off on the first bite! Scoop onto your plate, make sure you are centered in your chair and prepare to do the happy dance!

__________________________
WW: 7 Points Plus / serving @ 16 servings
9 Points Plus / serving @ 12 servings

Black Bottom Cupcakes

Black Bottom Cupcakes, Oh My Goodness. Lets just say if you have one of these be prepared to eat 3 more. They are delicious decadent fudge like brownie with a delicious cream cheese filling with mini chocolate chips. These will be a big hit at any party or family gathering with many requests for the recipe. I know because I asked my Aunt for the recipe once I started cooking so I could make them for myself anytime I wanted. Below is her recipe for the wonderful Black Bottom that my sister made for our trip!

Black Bottom Cupcakes 48 mini muffins

Filling Ingredients:
8oz Cream Cheese – Softend
1 Egg – Beaten
1/2C Sugar
1/8tsp Salt
6oz Mini Chocolate Chips

Batter Ingredients:
1.5C Flour
1C Sugar
1/4C Cocoa (unsweet)
1/2tsp Salt
1tsp Baking Soda
1C Water
1TB Vinegar (distilled)
1/3C Oil
1tsp Vanilla

Mix all the ingredients for the filling and batter in separate bowls until evenly incorporated. Place mini muffin paper holders in a mini muffin pan. Fill each tin halfway with batter, then drop a tablespoon of filling into the batter. Should make 48 mini muffins.

Bake at 350° for 20 minutes. Let the muffins cool, then gently lift out of the tray and place in the refrigerator. I prefer to eat them chilled, and just like potato chips it is virtually impossible to stop at just one! So be warned and enjoy.

__________________________
WW: 2 Points Plus / muffin
5 Points Plus / 2 muffins

Vacation Meals

This week I am on vacation at the beach so I wrote some posts prior to leaving about what we are having. For lunch we often buy pizza or chicken and eat under our umbrella dodging the seagulls who are professional snitches! Dinner is a different story however, there are 6 of us staying at the beach house this year and we all take turns cooking meals. I love it because we aren't rushed, we can sit out on the back porch and enjoy the setting sun and after dinner it isn't too far to our favorite ice cream joint that makes one of the best sundaes ever.

My contribution to the group will be my Beef & Veggie Stuffed Shells. I love this meal and the beauty of it is I made it the day before we left and we will bake it within the first 2-3 days of the trip. Served with a nice fresh loaf of italian garlic bread and a nice salad we have an easy meal made with no fuss.

I will also make various Pancake Fluffs for breakfast. As you all know I have just recently discovered the joys of this recipe and I find that this is great to make instead of traditional pancakes as I can make enough for all 6 of us and have it done at the same time instead of standing in front of the stove top serving in shifts as the pancakes finish individually.

My sister is making Black Bottom Cupcakes/Brownies. Let me tell you these are absolutely delicious! A decadent chocolate fudge cake with a cheesecake mix mixed with mini chocolate chips. Each bite is like heaven. I make them once or twice a year in mini muffin tins. They freeze easily and you can thaw them 1-2 at a time for a special treat.

Also on the list: Grilled Vegetables, Grilled Shrimp & Bacon Kabobs, Hot Crash Potatoes, Grilled Beef Tenderloin, Home-Made Mac & Cheese and Steamed Crabs with Corn on the Cobb.

Check back later in the week to check out the individual recipes for some of the above! Hope you enjoy the week and glimpse into my vacation!

Fruit Fly Home Remedy!

Ever find yourself with a big kitchen full of wonderful fruit from the farmers market only to wake up to a hoard of fruit flies? Well I wanted to share with you a great home remedy I heard of that works wonders!

Fruit Fly Home Remedy: Destroys 90%-100% overnight!

1 Small Dish/Cup
Apple Cider Vinegar
Dish Soap

In a small dish / cup pour in apple cider vinegar until it is approximately 1/2" deep, add a few drops of liquid dish soap and give it a stir. Place on your counter, let it sit there and be amazed when 24 hours later your fruit fly problem is virtually gone. They are attracted to the sweet smell but quickly drown when they go in to land.

It is safe, it is natural, and chances are you have all the ingredients to make it right now and be almost fruit fly free by this time tomorrow.

Guest Post - Summer Veggie Pizza

My sister was looking for a quick and easy meal that didn't add any heat to her already hot kitchen over the weekend and she came up with this recipe for a nice summer veggie pizza. She had it as a meal but you could easily serve it as an appetizer / finger food at a BBQ.

Summer Veggie Pizza:

1 Boboli Pizza Crust
4oz Philadelphia 1/3 Less Fat Cream Cheese
Italian Seasoning (Mix of basil, oregano)
Garlic Powder
Cucumber Slices
Tomato Slices or Diced Tomato

Spread the cream cheese on top of the pizza crust, sprinkle the seasonings on top of the cream cheese then layer the cucumber and tomato around the pie. Slice into 8 pieces and enjoy! You can also add any other veggies you like, thinly sliced onions, shredded carrots, etc., for a greater variety.

__________________________
WW: 4 Points Plus / serving @ 1 slice
9 Points Plus / serving @ 2 slices
13 Points Plus / serving @ 3 slices

Apple & Onion Pork Chops

Back in college I had a roommate make a pork chop one time that was absolutely delicious with apple sauce & onions and I have been dying to recreate it for years yet I always forget to pick up the apple sauce.... not today! I was prepared and I am delighted to say that while it isn't the same as the pork chop she made it was pretty darn good. I think you will enjoy this meal which all happens in one skillet making for real easy cleanup.

Apple & Onion Pork Chops: Serves 2

2 Boneless Pork Chops (approx 1/3# each)
1C Unsweetened Apple Sauce
1C Diced Onions
1TB Dijon Mustard
1tsp Olive Oil
2TB White Wine
Salt & Pepper

In a large heavy skillet heat the olive oil over medium heat, add the onions with some salt & pepper and cook until the onions turn soft and start to brown. Add the apple sauce and mustard with some more salt and pepper to the pan and stir to incorporate, heat until simmering and let it cook for 2 minutes. Salt and Pepper both sides of the pork chops and place each chop down into the pan and cook for approximately 4 minutes on each side until the pork is cooked through.

Remove the meat from the pan let it sit for 5 minutes, this process of letting the meat rest makes sure that all the juices won't make a run for it with the first slice of the chop. While the meat is resting add the wine to the pan over medium heat and stir to loosen any bits that may of gotten stuck to the bottom of the pan. Once the 5 minutes are up place a scoop of the apple mix onto the plate and place the pork chop on top of it and enjoy! I served with a side of Roasted Carrots which really added a nice splash of color to the plate.

__________________________
WW: 6 Points Plus / serving

Tomato & Basil Shrimp & Grits

It is a beautiful sunny Sunday in Baltimore and I wanted to have a nice summer dish to compliment it. I decided on Tomato & Basil Shrimp & Grits, my basil plant is producing lots of fresh basil and it is just wonderful in so many dishes. Plain and simple but delicious and fresh this is a dish destined to please. It would be fantastic over pasta or rice as well.

Tomato & Basil Shrimp & Grits: Serves 2

1lbs Shrimp - Peeled & Deveined
15oz Can Diced Tomatoes - Drained
1 Small Onion - Diced
2 Garlic Cloves - Minced
1tsp Olive Oil
2-3TB Fresh Basil (2tsp dried basil)
2C Water
1/2C Grits
2tsp Butter
Salt & Pepper

In a sauce pot add water and bring to a boil, once boiling slowly whisk in the grits, salt and pepper, and reduce the heat to a low simmer. Stir often for the first 2-3 minutes then once every few minutes as it thickens. Once the grits have absorbed the water, add the butter and let it melt and stir to incorporate.

While the grits are cooking away we can get started on the most important part! In a large saute pan heat the olive oil and garlic over medium heat for 30-40 seconds, add the onions and cook for 4-5 minutes allowing the onions to turn translucent. Once the onions have cooked through add the tomatoes to the pan with the basil and stir. Allow the tomatoes and onions to cook for 3-4 minutes, add some salt and pepper and add in the shrimp and toss and distribute so the shrimp are in a single layer in the pan. Cook for 4-5 minutes, stirring occasionally to allow the shrimp to cook through. Once the shrimp are fully cooked remove from the heat.

Scoop the grits into 2 bowls and split the shrimp mixture over the grits and enjoy! For an extra pop of flavor you could add a pinch of Parmesan Cheese but I thought it was just fine the way it was.

__________________________
WW: 11 Points Plus / serving

Peach Pancake Fluff

Last weekend I made a blueberry pancake fluff and it was so tasty that when I had fresh peaches in my fridge this weekend I knew I had to give it a try. I love the light and airy quality of the fluff and the sweet peaches really come to life in this dish. Feel free to experiment with whatever your favorite pancake toppings are! I imagine that some mini chocolate chips would make a great dessert pancake!

Peach Pancake Fluff: Serves 2-4

1C Bisquick
1 Egg
1/2C Milk
1/2tsp Vanilla Extract
1C Diced Peaches (I used 1 large peach that I skinned)
2tsp Sugar
2tsp Butter

Grease a pie plate and place it empty in your oven and preheat to 425°. While the pie plate is warming up we can prepare the batter.

In a mixing bowl whisk together the milk, egg and vanilla. Once frothy add the bisquick and stir until all ingredients are evenly blended. Don't worry if there are some lumps, you don't want the batter absolutely smooth. Add the diced peaches to the mix and gently stir.

Open the oven toss the butter into the pan, close the oven and let it melt for another minute or two. Once melted remove the pan from the oven, quickly pour the batter into the pan and return to the oven. Bake for 15-18 minutes until the pancake is completely cooked and golden on top.

Let it sit for a moment, slice and serve. I served mine with a tablespoon of maple syrup. I will most definitely be making this again, you could also make it in muffin tins for a brunch, use sausage for a savory pancake or even the favorite breakfast food - bacon!

__________________________
WW: 5 Points Plus / serving @ 4 servings
6 Points Plus / serving @ 3 servings
9 Points Plus / serving @ 2 servings

User's Top 10 Favorite Jillian's Kitchen Recipes

So I have been posting to Jillian's Kitchen for 6 months now! My how time flies! One thing I always wonder is if my favorites line up with your favorites, so I checked my statistics page and low and behold some of my favorite meals that I have made multiple times showed up as the recipes you visit the most. Below is a Top 10 list of the most popular recipes on Jillian's Kitchen over the last 6 months, maybe you will find something new to enjoy!

User's Top 10 Favorite Jillian's Kitchen Recipes:

10. Enchilada Pizza - A great spin on the classic chicken enchilada this pizza is extremely filling, a little spicy and of course cheesy.

9. Bacon Egg & Cheese Muffins - This recipe is a great one to make on a Sunday for brunch or for leftovers throughout the week. Cutting a muffin in half makes for the perfect addition to an English Muffin, and they reheat in the microwave in 30-40 seconds for a quick meal while getting ready for work or school. You can also customize with your favorite breakfast meats, cheeses and vegetables.

8. Creamy Buffalo Beef Pasta - I need to make this again, I really enjoyed it when I made it and obviously so did you!

7. Pasta with Asparagus & Chicken in a Cream Sauce - I was wooed by the Philadelphia Cooking Creme ad's on TV and decided to make a nice pasta dish with them. This is a very filling meal and I even heard from a few moms that their children were happy to eat it, asparagus and all!

6. Teriyaki Chicken Legs - By far a favorite of my taste tester and myself! Every other time chicken legs go on sale at the grocery store I make up a batch of these. They are wonderful when you let them marinade for 3+ days, the sauce gets completely through the meat making a delicious meal. If you have a grill and can cook them on there they are even better than baked!

5. Chicken Taco Pizza - My oh my, will I ever eat just plain tacos again? I'm not sure. I love that I can get a bite of everything in one mouthful with this pizza. Guacamole on the bottom as a sauce, spicy chicken, rice & salsa topped with cheese and baked to perfection. Can you ask for more?

4. French Onion Meat Loaf - This is a relatively new recipe compared to the others on this list which just goes to show you how popular it is! I saw it on Rachael Ray's 30 Minute Meals, and while it takes me more than 30 minutes to make (caramelizing onions to the level I want them) it is will worth it. I actually liked it so much I also made it into French Onion Shepherds Pie.

3. Roasted Cabbage - So simple, Cabbage, Olive Oil, Salt & Pepper. The flavors are deliciously sweet and tender, if you haven't tried it yet give it a shot, you will never want to boil or steam cabbage again.

2. Cabbage Roll Casserole - There is a wonderful restaurant in Baltimore that serves good Eastern European food which is where I had my first cabbage roll. This recipe utilizes the Roasted Cabbage above and layers ground beef in between tomato sauce and cabbage layers. If you can stand it I suggest making it one day and eating it the next as the flavors will mesh together overnight and get even better. This is a great dish for a fall/winter pot luck as well.

1. Sausage & Goat Cheese Pizza - Thank you Pillsbury. This recipe was featured on Pillsbury's Facebook Page earlier this month and has had almost 1000 hits. It is definitely a controversial recipe as some think it sounds absolutely devine and others cringe at the idea of goat cheese. If you are a fan though I really suggest giving it a shot, and if you like it check out the pasta version here!

So thank you users for your dedication to Jillian's Kitchen and your continued support of me and my recipes. I believe I'll do one of these lists every 6 months, it is good to see what others have tried and liked as well as things you may have missed! Have a wonderful weekend - Jillian

Skinny Joes

One of my favorite places to get ideas or find a new recipe to try is Skinny Taste - a great blog of wonderful recipes, and lets be honest reinventing the wheel isn't always a great option, so tonight I am refining the wheel so to speak on one of Skinny Taste's recipes - Skinny Sloppy Joes. Mainly I am eliminating the mushrooms because I'm not a fan of them and decreasing the amount of beef (to what I have on hand!). I love this and for an extra punch I added some red pepper flakes which really helps to provide a zing to the sauce, but if you don't like heat you don't need it for a great meal. The veggies are a great addition because they really bulk up the meal and provide great flavor without being over powering. If you have picky kids they probably wouldn't even notice them!

Skinny Joes: Serves 4

1lb Ground Beef (I am using 93% Lean)
1TB Steak Seasoning or Seasoned Salt (I am using a 50/50 mix Montreal Steak & Crazy Jane Salt Mix)
1 Carrot - Shredded (approx 1/4C)
1 Onion - Minced (approx 1/2C)
2 Garlic Cloves - Minced
1/4C Bell Pepper - Minced
1TB Red Wine Vinegar
1TB Worcestershire Sauce
2C Tomato Sauce
2TB Tomato Paste
1/8-1/4tsp Red Pepper Flakes

In a large saute pan brown the beef with the seasoning mix, drain and return to the pan, add the vegetables with the red wine vinegar and Worcestershire sauce and let it cook for 5-6 minutes. Add the remaining ingredients and cook at a low simmer for an additional 5-6 minutes to let all the flavors combine together.

I decided to serve this over a nice slice of Italian bread, you can serve with your favorite roll, in a wrap, over a bed of greens, etc. Enjoy this childhood favorite with no guilt! Thanks Gina for a great recipe.

Freezing Tip: If you want to make this in bulk or you don't want left overs right away you can freeze this by letting it cool down in the fridge, then scoop it into a ziplock bag, lay the bag flat on a counter and push out all air and seal. This will help prevent freezer burn which often happens when you have air in your container. This tip also works well with soups!

__________________________
WW: 4 Points Plus / serving (not including bread)

Cheese Pizza Flat Bread

While I love to load a pizza crust with lots of veggies and toppings some days I really just want a nice cheesy cheese pizza. Today was definitely one of those days for me, I wanted something that I could toss in the oven within 10-15 minutes and be ready in about the same time. It isn't as filling as a topping loaded pizza but it definitely hit the spot in my cheese craving! Feel free to use this as a blank canvas to add your favorite toppings too. I am once again using the dough recipe from Natural Fusion Videos which I find easy quick and tasty!

Cheese Pizza Flat Bread: Serves 2-3

1C Flour
1/2tsp Salt
1-1/2tsp Baking Powder
1-1/2tsp Shortening
1/3C Milk
3/4C Tomato Sauce
1-1/2tsp Fresh Basil (1/2tsp dried)
1tsp Fresh Oregano (1/3tsp dried)
2 Garlic Cloves - Minced
Salt & Pepper
1/2C Ricotta (I used part skim milk)
1C Mozzarella Cheese (I used part skim)

With an electric mixer mix the flour through milk together until a dough ball forms. Remove from the mixer and place on a floured surface and roll out to fit your pizza pan. Place on a greased pan.

Next mix together the tomato sauce, basil, oregano, garlic and a pinch of salt and pepper. Evenly spread the sauce over the crust, then drop teaspoonfuls of ricotta all over the crust.

Place in a 475° oven for 8 minutes, remove and quickly sprinkle the Mozzarella Cheese on top of the pizza, place back in the oven and cook for an additional 7 minutes.

Remove from the oven, slice into 8 pieces and enjoy!

__________________________
WW: 3 Points Plus / serving @ 1 slice
6 Points Plus / serving @ 2 slices
10 Points Plus / serving @ 3 slices
13 Points Plus / serving @ 4 slices

Shrimp & Summer Vegetable Risotto

After a nice relaxing weekend I wanted a nice simple yet delicious dinner. I have some summer squash and shrimp and I decided to roast them and toss together with some risotto for a decadent meal. The combination of the squash and shrimp screams summer while the risotto brings an element of fall into the dish.

Shrimp & Summer Vegetable Risotto: Serves 4

1lb Shrimp
5-6C Chicken Stock
1-1/4C Arborio Rice
2TB Olive Oil
1 Large Onion - Chopped
1 Zucchini - Sliced
1 Yellow Summer Squash - Sliced
1 Bay Leaf
2 Garlic Cloves - Minced
Salt & Pepper

First we want to de-shell & de-vein the shrimp. Save the shrimp shells for later in the recipe. Once the shrimp have been cleaned toss with 1/2TB of olive oil, 1 clove of minced garlic, salt and pepper and place on a greased cookie sheet.

Next toss the vegetables with 1/2TB of olive oil, salt and pepper and place on a separate greased cookie sheet.

Now we want to take the shrimp shells and place them in a sauce pot with the chicken stock and bay leaf and bring it to a boil and let it cook for 4-5 minutes, then remove the shells from the stock and reduce stock to a light simmer. This allows the flavor of the shrimp to permeate the stock without the expense of buying seafood stock instead of chicken.

Place 1TB of olive oil in a large saute pan over medium heat with remaining garlic and let it cook for 30-40 seconds, add the arborio rice and stir to incorporate letting it toast for 3-4 minutes; be careful not to let it burn. Now we are going to start the process of making the risotto. Add approx 3/4C of stock to the pan and reduce the heat in the pan so that the liquid is at a very light simmer, stir to incorporate and let the rice absorb the liquid, continuing to stir every few minutes. Once the liquid has absorbed add another 3/4C of stock and repeat the process until the rice has become nice and tender. Mine absorbed approximately 5C of the stock before it was finished, if your stove cooks quickly you may use all 6C.

Once you have added 1-2C of stock to the risotto we can cook the shrimp and veggies. First place the vegetable pan into a 400° oven and let it cook for 25 mins. 15 minutes into cooking the vegetables add the shrimp pan. I used 31/41 count (which means there are approx 31-41 shrimp per pound – so the larger the count number the smaller the shrimp size) For me it takes approximately 6-7 minutes at 400° to cook the shrimp, flipping once half way through. Once cooked remove, cover and set to the side.

When you add your final scoop of stock to the risotto toss in the roasted vegetables and let them simmer away with the rice and stock to get the flavor into the dish. In the last minute toss the shrimp in and stir to incorporate. You don't want the shrimp to be in the pan too long or they will turn rubbery, the idea is that they are just in there long enough to reheat if necessary.

Scoop the deliciousness into bowls, sit on your deck and enjoy the summer evening!

__________________________
WW: 11 Points Plus / serving @ 4 servings
14 Points Plus / serving @ 3 servings

Blueberry Pancake Fluff

Love pancakes but hate baby sitting them at the stove and the dreadful flipping that always results in one of them landing half on the pan and half off? Well problem solved. A few months ago a friend of mine sent me a picture of this fluffy pancake covered in fresh fruit and it looked absolutely delicious. This morning I finally decided to give it a shot so I looked up a few different recipes and decided to just wing it. The result was a fantastic light and fluffy pancake that was more like a blueberry muffin with a nice crispy buttery edge and a soft inside. I can't wait to make this with nice crisp apples and cinnamon, peaches or strawberries, the possibilities are endless.

Blueberry Pancake Fluff: Serves 2-4

1C Bisquick
1 Egg
1/2C Milk
1/2tsp Vanilla Extract
1C Blueberries
2tsp Sugar
2tsp Butter

Grease a pie plate and place it empty in your oven and preheat to 425°. While the pie plate is warming up we can prepare the batter.

Place the blueberries in a bowl and with a fork smash them, add the sugar and stir to incorporate, set to the side.

In a mixing bowl whisk together the milk, egg and vanilla. Once frothy add the bisquick and stir until all ingredients are evenly blended. Don't worry if there are some lumps, you don't want the batter absolutely smooth. Add the blueberries to the mix and gently stir.

Open the oven toss the butter into the pan, close the oven and let it melt for another minute or two. Once melted remove the pan from the oven, quickly pour the batter into the pan and return to the oven. Bake for 15 minutes until the pancake is completely cooked and golden on top.

Let it sit for a moment, slice and serve. I served mine with a tablespoon of honey that I had heated up in the microwave, a little goes a long way and as I was out of Maple Syrup it did the trick! I will most definitely be making this again, you could also make it in muffin tins for a brunch, use sausage for a savory pancake or even the favorite breakfast food - bacon!

__________________________
WW: 5 Points Plus / serving @ 4 servings
6 Points Plus / serving @ 3 servings
9 Points Plus / serving @ 2 servings

Tomato Basil & Ricotta Spaghetti

I was reading an article today on a $24 plate of spaghetti at Scarpetta, and while the meal sounds absolutely delicious I didn't have the time after work to invest in making sauce from scratch, and decided to just work with what I had instead. The result was a wonderfully delicious spaghetti and cheese sauce that definitely hits the spot and served with fresh homemade pasta (though keep in mind you can always use your favorite boxed pasta if you don't make your own).

Tomato Basil & Ricotta Spaghetti: Serves 2-4

4 Nests Basic Homemade Pasta (or 8oz uncooked Spaghetti)
2 Garlic Cloves - Minced
15oz Tomato Sauce
2-3TB Tomato Paste
2tsp Olive Oil
1/2C Ricotta Cheese (I used Part Skim)
2-3TB Fresh Basil - Chopped
Salt & Pepper

Bring a large pot of salted water to a boil and cook pasta. Note you want to take the pasta out of the water before it is to your desired tenderness. You will finish cooking it in the sauce once it has been drained! If you are using the fresh pasta it will only need 2-3 minutes to cook, boxed or fully dried pasta will take longer.

In a large saute pan heat the olive oil and garlic over medium heat for 30-45 seconds until the garlic turns really fragrant. Add the tomato sauce and paste with some salt and pepper and bring up to a low simmer, stirring to incorporate. Let the sauce simmer away stirring occasionally while the pasta is cooking.

Once the pasta has been drained add it to the sauce with the ricotta and basil and stir to incorporate, cook over medium heat for 3-4 minutes tossing the pasta often. Split into bowls and enjoy!

__________________________
WW: 12 Points Plus / serving @ 2 servings (using homemade pasta recipe)
6 Points Plus / serving @ 4 servings (using homemade pasta recipe)

14 Points Plus / serving @ 2 servings (using 8oz boxed pasta)
7 Points Plus / serving @ 4 servings (using 8oz boxed pasta)

Homemade Pasta

The other day I made Basil Pasta, but today I am making just regular pasta which I can use for an Asian Noodle Dish, or Spaghetti Sauce, or with Swedish Meatballs, or any other meal that I want a plain simple but delicious noodle. I freeze my pasta so I have it on hand when needed.

Homemade Pasta: Serves 8

2.25C Flour (I am using a bread Flour, I also recommend using Semolina, though regular white flour will work)
3 Eggs
1TB Olive Oil
1TB Water
3/4tsp Salt
Additional Flour for rolling/storing.

In a stand mixer place all dry ingredients then slowly add the wet ingredients and let it mix until a dough ball forms. Gently form the dough ball into a disc and wrap in plastic wrap that you have rubbed a little bit of oil on. Put in the refrigerator and let it sit for 30-40 minutes.

Now that the dough has had a chance to rest, remove it from the refrigerator and cut it into 4 equal sections. Make each section into its own flat disc and run it through your pasta roller on the thickest setting, fold the dough in half and run it through again, keep doing this until the pasta has stretched to the width of the pasta roller. Now move the rollers so it is on the next setting and run the pasta through once or twice. Continue this process of stretching the dough and thinning it out moving the rollers closer together one step at a time. You do not want to go to the thinnest setting right away, you need to slowly work down to it, the process of stretching the dough also kneads it and adds to the quality of the pasta.

Once you have the dough to your desired thickness add the cutter attachment to your pasta machine and lightly flour the pasta sheet. Cut the dough in half so you will have approximately (8) 12"-16" long sheets then run the pasta through cutting into either spaghetti or fettuccine noodles. I personally like to wrap the strands around my hand to create a nest, then I let them dry on a cookie rack for 1-2 hours, then freeze if I am not going to use right away. This will make 8 nests, with 1 nest being 1 serving.

When you are ready to cook it, place in a boiling pot of salted water and shake the nest loose and let it cook for 3-5 minutes. As the pasta is fresh and not factory made it will cook much quicker than pasta you get at the store.

__________________________
WW: 4 Points Plus / serving @ 8 servings
9 Points Plus / serving @ 4 servings

Hot Crash Potatoes

I have been hearing about Hot Crash Potatoes for months now! They seem to be the new rage so you know I had to try them out.  I did give a variation of them a try with Sweet Potatoes a few months ago which was pretty good and definitely tasty, but I must say the red potatoes blew the sweet potatoes out of the water!  The outside gets a nice crispy crust while the inside of the potatoes are nice and creamy and fluffy.  I will most definitely be making these again ....and again.  The recipe that I used came from "The Pioneer Woman" another blogger.

Hot Crash Potatoes: Serves 3-4

1-3/4lbs Small Red Potatoes (approx 1-2" in diameter)
1TB Olive Oil
Salt
Pepper
Onion Powder
Crushed Rosemary

Scrub and clean the potatoes, then place in a pot of water and bring to a boil. Cook until the potatoes are very fork tender. Basically to the same level that you would want them to be to mash. I had approximately 2" diameter potatoes and once they came to a boil I cooked them for approximately 10-12 minutes. Once cooked drain and place on a greased cookie sheet.

Now for the fun part! With a fork or a potato masher lightly push down on the top of each potato which will cause it to break open and spread out. Lightly brush the tops of each potato with the Olive Oil then liberally sprinkle the salt, pepper, onion powder and rosemary over the top of the potatoes.

Place in a 375° oven for 30-35 minutes. The skin of the potatoes will be beautifully crisped that you would think they were fried, while the inside of the potatoes are smooth and wonderful all by themselves. It is the best of a french fry, baked potato and mashed potato all in one.

I served this with Roasted Carrots & Roasted Pork Tenderloin. It was a perfect accompaniment to the meal and I know it will go well with many other meals as well. 

__________________________
WW: 6 Points Plus / serving @ 3 servings
4 Points Plus / serving @ 4 servings

Ground Beef Taco Pizza

A few months ago I came up with Chicken Taco Pizza and I have to say it has been a great addition to the list of recipes I make over and over again, but today I wanted to experiment with Ground Beef instead of Chicken. While I originally had thought to use the exact same recipe just swapping beef for chicken I got an unwelcome surprise at the grocery store when avocados were really overripe and not worth buying, so there will be no guacamole base to this pizza, rather I incorporated ricotta cheese for a cooling creamy effect.

Ground Beef Taco Pizza: Serves 4

1C Flour
1/3C Milk
1/2tsp Salt
1.5tsp Baking Powder
1.5tsp Shortening
1lb Ground Beef (I use 93% Lean)
Taco Seasoning Mix
1 Onion - Diced
1/2C Salsa
1C Cherry Tomatoes - halved
1/4C Rice
1/2C Water
1/2C Ricotta Cheese (I am using part skim milk)
4oz Monterey Jack Cheese - Shredded

First lets make the pizza crust. I am using the flat bread pizza crust that I learned about on Natural Fusion Videos - it is a great thin crust that can hold a fair amount of toppings. In a bowl use an electric mixer and mix flour, salt, baking powder, vegetable shortening and milk until the dough has fully incorporated all ingredients and pulled away from the bowl. Remove the dough to a floured surface and with a rolling pin roll it out, then fold the edges in towards the center and roll it out again. Repeat this step once more, then move your dough to a pizza pan and stretch to fit the shape of your pan (make sure to grease the pan). The folding and rolling method is something I learned on Natural Fusion which helps to make clean edges on the pizza instead of rough ones.

Now for the toppings! First lets start with the rice. In a small sauce pot put water and a pinch of salt and bring to a boil, once boiling add the rice and reduce to a simmer, cover with a lid and let it slowly cook until all the liquid has evaporated.

Next we need to brown the meat with the onions in a large saute pan. Once browned drain and return to the pan. Add the salsa, tomatoes and rice to the pan with the seasoning mix (approximately 3TB worth), you may need to add a little bit of water if the meat mixture appears dry. Let it cook over medium low heat for a minute or two then remove from the heat and add the ricotta cheese stirring it through to incorporate.

Spread the toppings on top of the crust and place in a 480° oven for 8 minutes. Pull out and quickly add the Monterey Jack Cheese on top and return to the oven for an additional 8 minutes. Slice into 8 pieces and enjoy!

__________________________
WW: 12 Points Plus / serving @ 2 slices
6 Points Plus / serving @ 1 slice

Lightened Up Chicken Parm Pasta

Who doesn't love Chicken Parmesan right? Well I have taken some liberties and am using the spirit of chicken parm - chicken, pasta and cheese, to make my version. I am not however breading and frying the chicken - read below for my take on Chicken Parm!

Lightened Up Chicken Parm Pasta: Serves 4

2 Boneless Skinless Chicken Breasts
8oz Basil Pasta or Regular Pasta
1.5tsp Olive Oil
15oz Tomato Sauce
2TB Tomato Paste
1C Cherry Tomatoes - Halved
1tsp Dried Basil (1TB Fresh)
1tsp Dried Oregano (1TB Fresh)
3 Garlic Cloves - Minced
Salt & Pepper
1/2C Parmesan Cheese - Shredded

In a sauce pan mix tomato sauce, tomato paste, tomatoes, garlic, basil, oregano salt and pepper, bring to a simmer. Keep at a low simmer until the remaining items are ready.

Bring a pot of salted water to boil and cook pasta until Al Dente. Drain and return to the pan. For this recipe I used my homemade Basil Pasta, but if you don't feel like making pasta you can always use your own favorite boxed pasta.

While the pasta is cooking slice the chicken into bite size pieces and salt & pepper. In a large saute pan heat the olive oil over medium heat with 2 cloves of garlic. Once the garlic has turned fragrant add the chicken and cook for 4-6 minutes until cooked through (times will vary depending on the thickness of your pieces). Remove from the pan and set to the side.

Now that all the important parts are ready it is time to assemble. Add the tomato sauce to the pasta and stir to incorporate. Add the chicken and remove from the heat, separate to bowls and top with Parmesan cheese and enjoy!

__________________________
WW: 10 Points Plus / serving

Homemade Basil Pasta

For Christmas this past year I got a wonderful pasta roller and cutter attachment for my Kitchen Aid stand mixer. I have made fresh pasta a handful of times and I find it a really fun process. I will often make a double or triple batch and then freeze it in individual serving size "nests" so I can just grab it out of the freezer, toss in some boiling water and have fresh pasta yet again. I have also used the sheets of pasta to make homemade ravioli and pierogies which is a long process but super rewarding as the possibilities for fillings are endless.

As it is a long weekend and I had no set plans for today I decided that it would be a pasta making day! The first pasta I made was a Basil Pasta with Fresh Basil from my balcony, which I plan on using with my Chicken Parmesan Recipe. This pasta is wonderfully fresh, and infused with the basil will go beautifully with any tomato sauce, white sauce or something as simple as olive oil with sauteed garlic. I found this recipe on allrecipes.com, for the original recipe click here.

Homemade Basil Pasta: Serves 4

3/4C Fresh Basil - Chopped
1.5C Flour (I am using a bread Flour, I also recommend using Semolina, though regular white flour will work)
1 Egg
1tsp Olive Oil
3TB Water
1/4tsp Salt
Additional Flour for rolling/storing.

Rinse and dry the basil, then place in a food processor and mix until very finely chopped. If you do not have a food processor you can use a blender or cut by hand. Either in the food processor or in a mixer mix the basil with the flour until evenly mixed, add the egg, olive oil, salt and water and mix until evenly incorporated. Gently form the dough into a disc and wrap in plastic wrap that you have rubbed a little bit of oil on. Put in the refrigerator and let it sit for 2 hours

Now that the dough has had a chance to rest, remove it from the refrigerator and cut it into 4 equal sections. Make each section into its own flat disc and run it through your pasta roller on the thickest setting, fold the dough in half and run it through again, keep doing this until the pasta has stretched to the width of the pasta roller. Now move the rollers so it is on the next setting and run the pasta through once or twice. Continue this process of stretching the dough and thinning it out moving the rollers closer together one step at a time. You do not want to go to the thinnest setting right away, you need to slowly work down to it, the process of stretching the dough also kneads it and adds to the quality of the pasta.



Once you have the dough to your desired thickness add the cutter attachment to your pasta machine and lightly flour the pasta sheet. Cut the dough in half so you will have approximately (8) 12"-16" long sheets then run the pasta through the cutter, cutting into either spaghetti or fettuccine noodles. I personally like to wrap the strands around my hand to create a nest, then I let them dry on a cookie rack for 1-2 hours, then freeze if I am not going to use right away. This will make 8 nests, with 2 nests being 1 serving.



When you are ready to cook it, place in a boiling pot of salted water and shake the nest loose and let it cook for 3-5 minutes. As the pasta is fresh and not factory made it will cook much quicker than pasta you get at the store.
__________________________
WW: 5 Points Plus / serving @ 4 servings
10 Points Plus / serving @ 2 servings