Cilantro Lime Chicken

Ingredients:

• 1 pound of chicken breast
• Olive oil
• Bunch of Cilantro (Store sells it in a bunch), chopped roughly
• pinch of salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 Tablespoon lime juice

Directions:

1. In a food processor or blender combine: cilantro, salt, pepper, garlic, red pepper flakes, lime juice, and about 1/3 cup olive oil. Mixture should almost look like pesto, you may need to add more olive oil.
2. Place cilantro mixture in a large ziplock bag. Place chicken breast in ziplock and marinate for atleast an hour.
3. Cook anyway you'd like. I choose to bake on a rack in the oven. 
4. Serve with rice.

*I put some of the marinade on the chicken while cooking it. Some of the oil dripped onto the sheet pan below the rack and burned quickly, causing the kitchen to get a bit smokey. I would recommend not putting the marinate on the chicken when placing in the oven or just grill it outside.

~Recipe from Mikaila

Chocolate Ravioli

Ingredients:

• 16 wonton wrappers
• 1 egg, beaten
• 1 cup chocolate-hazelnut spread (like Nutella)
• Vegetable oil, for frying
• Powder sugar, for dusting

Directions:

1. Place 1 wonton wrapper on the work surface. Spoon 2 teaspoons of Chocolate-hazelnut spread into the center of the wrapper.
2. Brush the edges of the wrapper lightly with egg. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. 
3.  Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
4. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat oil over medium heat to 350°F.
5. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towel to drain. You can then transfer the cooked ravioli to a baking sheet and place in a 200°F oven to keep warm before serving.
6. Dust the ravioli with powdered sugar. Enjoy!

*You can make them up to one day in advance. Before serving, place them on a baking sheet and rewarm in a preheated 375°F oven just until they are heated through, about 7 minutes.

**I used large wonton wrappers and cut them into 4 square pieces to get the size I needed for this recipe.

~Recipe by Giada De Laurentiis from foodnetwork.com

Butternut Squash Ravioli

 

Ingredients for ravioli:

• 1 pound butternut squash (about half of a medium-sized one)
• olive oil
• 3 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1 teaspoon thyme
• salt & pepper to taste
• 1 pinch nutmeg
• wonton wrappers
• 1 egg, beaten

Ingredients for bechamel for top:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• black pepper
• 1 teaspoon sage

Directions for ravioli:

1. Preheat oven to 425°F.
2. Cut butternut squash in half and remove seeds.
3. Drizzle olive oil and sprinkle salt & pepper on butternut squash half. Place cut side down on a baking sheet. Roast for 30 minutes. (Long enough the flesh can be pierced easily with a fork).
4. After butternut squash is done, scrape out the flesh of the squash and place in a medium sized bowl. Mix in butter, brown sugar, salt & pepper, nutmeg, and thyme.
5. You can use small wonton wrappers or large wonton wrappers cut into 4 pieces (like I did).
6. Take about 1 teaspoon of the butternut squash mixture and place it in the center of one of the wonton wrappers. Brush the beaten egg around the squash on the wrapper. Place another wrapper on top and seal around filling. (Making sure to remove all air bubbles)
7. Continue making as many ravioli as you wish to serve.
8.  Fill a pot with water and bring to a boil. Gently place the ravioli in the water to cook in batches.  (Note: I used a large saute pan with high walls instead of a pot, as it's quicker to boil and return to temperature in between batches.)

*Be vigilant that the ravioli doesn't stick to the bottom of the pan because it will cause it to tear open and the filling will be released in the cooking water.

Directions for bechamel:

1. Melt butter in small saucepan on medium heat.
2. Add flour and stir for 2 minutes.
3. Whisk while you slowly pour in milk.
4. Add pepper and sage.
5. Constantly stir until sauce has thickened and remove from heat.

*If bechamel is too thick add more milk. If it's too thin leave it on the heat a little longer.

~Recipe from Mikaila

Spring Quinoa Side

Ingredients:

• 2 cups dry quinoa
• 1 bell pepper. diced (I used 1/2 red & 1/2 orange)
• 1 medium red onion, diced
• 1 zucchini, chopped
• 5 ounces grape tomatoes, halved
• 1 teaspoon olive oil
• 2 teaspoons garlic powder
• salt & pepper, to taste

Directions:

1. Cook quinoa following package directions, set aside.
2. Heat olive oil in a medium saute pan over medium heat. Saute onions and bell peppers for 5 minutes.
3. Add zucchini &grape tomatoes and saute for 3 minutes.
4. Stir in cooked quinoa to pan along with garlic powder and salt & pepper to taste. 
5. Can be served warm or cold.

~Recipe from Mikaila

Raspberry Crumble Bars

Makes 16 bars

Ingredients:

• 1 cup unsalted butter, at room temperature, cut up
• 1/2 cup sifted confectioner's sugar
• 2 cups unbleached flour
• 1/2 teaspoon salt
• 1/2 cup old-fashioned rolled oats (not instant oatmeal)
• 1/2 cup chopped walnuts
• 3/4 cup raspberry jam (preferably seedless)

Directions:

1. Heat the oven to 375°F. Grease a 9-9-inch baking pan with butter or non-stick spray.
2. In a mixing bowl, beat the butter and sugar until well blended. Add the flour and salt and beat just until the dough forms clumps. Don't over mix. Turn out the dough onto a piece of waxed paper. Lightly flour your hands and squeeze the dough into a ball (the warmth of your hands will soften the dough enough to hold it together).
3. Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining two thirds evenly into the greased pan and bake it on the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. While the dough cools, add the oats and nuts to the reserved dough in the bowl and pinch the ingredients together so that the mixture becomes crumbly.
4. Spread the raspberry jam on the baked shortbread (it's okay if the dough is still warm), then cover the jam with an even layer of the crumb topping. Bake the bars for 20 to 24 minutes, until the top crumbs are golden brown. While the shortbread is still slightly warm, cut it into 2 1/4-inch squares. Once the bars cool completely (they are very fragile while warm), lift them from the pan with a spatula. 

~Recipe from spoonful.com 

Chocolate Crazy Cake (No eggs, milk, butter or bowls)

 

Ingredients:

• 1 1/2 cups flour (all-purpose)
• 3 Tablespoons cocoa (unsweetened)
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 5 Tablespoons vegetable oil
• 1 cup water

Directions:

1. Preheat oven to 350°F.
2. Mix dry ingredients in a greased 8" baking dish.
3. Make 3 depressions in the dry ingredients. (2 small and one larger)
4. In one of the small depressions measure in the white vinegar.
5. In the other small depression measure in the vanilla extract
6. In the large depression measure in the vegetable oil.
7. Pour the water over it all and mix until smooth.
8. Bake on middle rack for 35 minutes. Check with toothpick to make sure it comes out clean.
9. Cool before adding frosting.

*Cooking times will vary depending on elevation and ovens.

~Recipe from sweetlittlebird.com

Cheesy Quinoa & Broccoli Casserole

Ingredients:

• 1 1/2 cups quinoa, uncooked
• 2 crowns of broccoli, cut into small florets
• 1 Tablespoon olive oil
• 2 Tablespoons of butter
• 3 Tablespoons all-purpose flour
• 1 small yellow onion, diced
• 2 cups milk
• 1 clove garlic, minced
• 1 Tablespoon spicy brown mustard
• 1/4 teaspoon cayenne pepper
• salt and pepper, to taste
• 8 oz sharp cheddar cheese, shredded

Directions:

1. Preheat oven to 400°F.
2. In a medium sauce pan, cook the quinoa in water according to package directions and then set aside.
3. In a pot, add some water and bring to a boil. Place the broccoli with the pot and cover for about 4 minutes. When done cooking rinse with cold water.
4. Return the drained broccoli to the large pot and add the quinoa.
5. In a saute pan over medium heat add olive oil and onion and garlic. Saute until translucent.
6. Melt butter in pan. Add flour and stir for 2 minutes.
7. Whisk in mustard, cayenne, and a generous pinch of salt and black pepper.
8. Whisk mixture while adding milk slowly. Simmer mixture, reducing heat if necessary, about 5 minutes until thickened.
9. Remove from heat, whisk in the cheddar a handful at a time until completely melted. Reserve a little cheese for top.
10. Pour sauce over broccoli-quinoa mixture and toss to mix. Make sure all the quinoa is mixed well.
11. Transfer mixture to a casserole dish and top with reserved cheese.
12. Bake 30-35 minutes, until the top is nicely browned. 
13. Serve warm.

*I put half of the mixture in an aluminum container and the other in a casserole dish. After browning the top, I let the aluminum container cool completely, covered it, and placed in the freezer to eat at a later date!

~Recipe via todaystaste.com

Shanghai Cucumbers

Ingredients:

• 1 large cucumber, cut into chunks
• 3 Tablespoons soy sauce
• 1 teaspoon white vinegar
• 1/4 teaspoon sesame oil
• 1/2 teaspoon toasted sesame seeds

Directions:

1. Mix together sauces
2. Mix sauce with cucumbers
3. Sprinkle sesame seeds over all

* Let the cucumbers sit in the sauce for at least 10 minutes before serving for better flavor.

~Recipe from Mikaila

Kale Chips

Ingredients:

• 1 bunch of kale
• 1 teaspoon of seasoned salt or table salt
• 1 tablespoon of olive oil or olive oil spray

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicon mat.
2. Remove leaves from stems and tear into bite size pieces. Wash and thoroughly dry kale with salad spinner. Drizzle kale with olive oil (or olive oil spray) and sprinkle with season salt.
3. Place kale on baking sheet with no overlapping (overlapping will cause the kale to steam rather then crisp). You may have to do a few batches.
4. Bake until the edges brown but are not burnt, 10 to 15 minutes.

~Recipe from Mikaila

Zuppa Toscana Soup (Copycat)

 

Yields: 6-8 servings

Ingredients:

• 2 tsp olive oil
• 1 lb Italian Sausage (casing removed if necessary)
• 4 oz bacon (about 5 slices), diced into 1/2 to 1-inch pieces
• 1 cup chopped yellow onion (about 1 small onion)
• 3 (14.5 oz) cans low-sodium chicken broth
• 2 cups water
• 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/8 to 1/6-inch slices
• 1 1/2 tsp granulated sugar
• 1/2 tsp fennel seeds
• 1/2 salt, then to taste
• 1/2 tsp freshly ground black pepper
• 1 cup lightly packed kale, chopped into bite size pieces
• finely shredded Romano cheese for serving, optional

Directions:

1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels leaving 1 tsp fat in pan, set sausage aside.
2. Add diced bacon (being sure to separate pieces from each other if you stacked them when slicing) to fat in saucepan, return to heat and saute 5 minutes, stirring occasionally.
3. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through (not crisp) and onions are tender, about 5 minutes longer.
4. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. 
5. Bring soup just to a boil then reduce heat to medium-low and stir in half and half, kale and cooked sausage. Cover saucepan and simmer 25-30 minutes, stirring occasionally, until potatoes are very tender. Use a spoon or ladle to remove excess fat from top of soup if desired.
6. Serve warm topped with Romano cheese.

Recipe from Cooking Classy