Wednesday, November 24, 2010

Easy Maple Pumpkin Pie

The day before Thanksgiving and I would not want to be doing ANYTHING but baking on this rainy and dreary day. This is my recipe, originally found in Real Simple Magazine, but with a few alterations. This pie will be taken to Mark's family Thanksgiving :)

1 Pre-made crust
2 large eggs
1 15 oz. can pumpkin puree
1 cup heavy cream
1/2 cup maple syrup
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt

Mix all ingredients
Set rack at lowest point
Heat oven to 350
Bake for 60 minutes

I hope everyone has a wonderful and blessed Thanksgiving! There are so many things to be thankful for.

Friday, November 19, 2010

A Holiday Breakfast

As the holidays are approaching I thought I would provide my recipe for a great quiche! Hope you enjoy it :)

This is for the crust:
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or 1/4 cup canola oil
1/4 cup ice water (make sure it's really cold)

1. Mix flour and salt with fork.
2. Beat oil and water with whisk or fork to thicken.
3. Pour oil mixture into flour and mix with fork.
4. Press into 9" pie crust.

Quiche Mixture:
2 cups milk
4 eggs
1/4 cup butter, softened
1 cup grated Parmesan cheese (i used the stuff in the green can)
1 cup spinach (i used baby spinach and tore into pieces)
1 cup ham/turkey/pruchiotto torn into pieces. (Whatever is easiest)
4 ounces shredded Cheddar cheese
4 ounces mozzarella cheese

Preheat oven to 375 degrees F
In a large bowl, beat together milk, eggs, butter and parmesan cheese. 
Stir in spinach, meat of choice, cheddar & mozzarella cheese. 
Pour into prepared quiche dish.
Bake in preheated oven for 45 minutes, until eggs are set and top is golden brown..

Friday, November 12, 2010

More simplicity for your busy lifestyle

If you are anything like me, I enjoy a delicious homemade dinner that takes a small amount of effort and time to make. I don't like eating at restaurants, unless it's Bonefish, and try to cook at home as much as I can. Here are a few simple and delicious recipes that I made this week.

Flank Steak Fajitas

-Good Housekeeping


  • 2 clove(s) garlic, chopped
  • 1 pound(s) beef flank steak
  • 1 bunch(es) (10 ounces) radishes, trimmed and cut into quarters
  • Salt and pepper
  • 2 limes
  • 1/2 cup(s) reduced-fat sour cream
  • 8  (6-inch) fajita-size flour tortillas
  • 2 teaspoon(s) vegetable oil
  • 3  poblano peppers, stems and seeds removed, thinly sliced
  • 1 medium (6 to 8 ounces) onion, thinly sliced
  • 1/4 cup(s) water
  1. Rub garlic all over steak, and let stand at room temperature. In small colander or sieve, toss radishes with 1/8 teaspoon salt. Place colander over bowl, cover, and refrigerate. Into small bowl, grate peel from 1 lime and cut lime into quarters; set aside. Stir sour cream into lime peel. Cover bowl and refrigerate.
  2. Preheat toaster oven to 300°F. Wrap tortillas in foil, and heat in toaster oven 15 minutes or until warm and pliable.
  3. Heat 12-inch cast iron or other heavy skillet on medium-high until hot. Brush garlic off steak and discard. Squeeze juice from lime quarters all over steak, then sprinkle with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper to season both sides. Add 1 teaspoon oil to skillet, then add steak. Cook 10 minutes for medium-rare, or until desired doneness, turning over once. Transfer steak to cutting board; reduce heat to medium.
  4. Add remaining 1 teaspoon oil to skillet, and add peppers and onion. Cook 2 to 3 minutes or until onion browns, stirring occasionally. Add 1/4 cup water and cook 5 minutes longer or until vegetables are tender, stirring occasionally.
  5. Cut steak across the grain into thin slices. Cut remaining lime into wedges. Divide steak and vegetables among tortillas; top with lime sour cream. Serve with radish salad and lime wedges.
Mediterranean Angel hair
-Good Housekeeping

  • 1/2 box(es) uncooked Dreamfields Angel Hair
  • 1 tablespoon(s) olive oil
  • 5 clove(s) garlic, chopped
  • 2  anchovy filets (optional), mashed
  • 1 can(s) (14-ounce) artichoke hearts, drained, halved, patted dry
  • 2 cup(s) bell pepper strips (1/4-inch wide, assorted colors)
  • 2 tablespoon(s) capers (optional), rinsed and drained
  • 1/4 cup(s) pitted Kalamata olives, sliced lengthwise into quarters
  • 1/2 cup(s) reduced-sodium, fat free chicken broth
  • 1 tablespoon(s) chopped fresh thyme leaves
  • 1 tablespoon(s) chopped fresh oregano leaves
  • Feta cheese (plain or Mediterranean flavor), crumbled
  1. Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
  2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic; stir to coat with oil. Cook about 1 minute to soften, stirring constantly. Stir in anchovies, if desired. Add artichokes; cook 2 to 3 minutes until heated through, stirring occasionally.
  3. Add bell peppers and capers, if desired. Cook and stir about 2 minutes until peppers are just crisp-tender. Stir in olives.
  4. Add broth and pasta to skillet. Toss and heat through until liquid is absorbed. Stir in thyme and oregano. Sprinkle with feta cheese, as desired.
Baked Slow Cooker Chicken


  • 1 whole chicken (2-3 pound)
  • salt and pepper to taste
  • 1 teaspoon paprika
1 cup pearl onions
1 cup baby carrots
4-5 red skin potatoes
1 cup chopped celery


  1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
  2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
  3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Thursday, November 11, 2010


Hello Everyone. As many of you know my life is like a whirlwind right now so I am doing my best to keep you updated with recipes, tips, ideas and nutrition information. is running an excellent offer on Kodiak Cakes. I ran out of mine a little over a week ago, after eating them every single Saturday morning for months, I can't wait to get my shipment in! They are THE BEST pancakes and waffles you will ever eat and they're so healthy! Whole grains baby :)

You can order a 6-pack of Flapjack and Waffle mix for $26.00!! FREE SHIPPING TOO!!
These usually cost $26.00 + shipping for 2 boxes. Can you tell I'm excited?