Lighter Burrito Bowl

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Christmas is over and it's time to look forward to the new year. 

I hope everyone had a wonderful holiday filled with family and friends.  Oh, the food and indulgence of the holiday is always rampant but it's time to start looking toward some lighter food. 

Let's talk burrito bowls!  The new phenomenon that's taken the food world by storm.  So why go to your favorite fast food joint when you can make one that tastes 1000x better and is healthier. 

Making a burrito bowl at home allows you to make a dish that is healthier, using the freshest ingredients. That's so much better than takeout.  We make this healthier, first off, by using brown rice.  Brown rice is full of nutrients and fiber and tastes wonderful in this dish.  The use of turkey meat instead of beef adds another healthy touch by reducing the fat content.  Using my homemade taco seasoning up the flavor profile, along with the fresh vegetables and wonderfully flavored black beans.  This dish has soooo much flavor!  It's definitely a keeper.  You are  your family are sure to love this dish.  It will have you craving Mexican food to a whole other level.

Enjoy!

Lighter Burrito Bowl

serves 4

1 cup yellow or sweet onion, diced
1/2 pound ground turkey (7% lean)
1 cup brown rice (10 min. instant rice)
1 1/4 cup low-sodium chicken broth
1 cup salsa
2 teaspoons taco seasoning (homemade or store bought)
1 (15 oz) can black beans, drained
3/4 cup frozen or fresh corn kernels
1 cups cherry tomatoes, diced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup cheddar cheese, shredded

Garnish: (Optional) diced tomatoes, cheese, sour cream, green onions, avocado

In a skillet over medium heat add the onion and the ground turkey. Cook until turkey is cooked through and no longer pink.  Use a wooden spoon to break up the turkey into small crumbles as it cooks.  Push the turkey mixture to one side of the skillet and add the rice and toast for about 1 minute.

Add the broth, salsa, diced tomatoes, taco seasoning, corn, and the beans. Stir together making sure the rice is submerged in the liquid.  Bring to a boil then lower the heat to simmer.  Cook 10-15 minutes, or until the rice is tender. Season with salt and pepper. Turn off the flame and add the cheese.  

Serve each portion in individual bowls and garnish if desired.  

Note:  This recipe calls for instant brown rice, if using regular long grain brown rice you will need to increase the cooking time to around 45-50 minutes to ensure the rice is fully cooked.  Instant brown rice is suggested.

adapted from skinnyms.com

French Chocolate Bark

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Is everyone ready for Christmas?  

I'm as ready as I'm going to get this year.  Our tree's been up for a week or so, the presents are wrapped, the outside is decorated with lights, and the menu is planned....sort of!

So Monday night I made several batches of goodies for MGG to take to work and share with his staff of about 80 guys.  I usually make "The Fudge" which is the original type that you boil, but this year I made a quicker, faster, take on fudge.  I'll share that with you next.  I also made a chocolate bark.  I LOVE bark.  It's easy to make, you can add all sorts of toppings, and make a different flavor variation every time.  

FRENCH CHOCOLATE BARK

I just happened to be watching the Food Network on Sunday and watched Ina Garten (The Barefoot Contessa) make a French Chocolate Bark.  Her version had a sweet salty thing going on with nuts and dried fruit PLUS it had TWO TYPES OF CHOCOLATE!  I new that was the bark I wanted to make this year.  Boy, the flavors did not disappoint!  What a heavenly combination.  Dried apricots, cranberries, and dried cranberries top a mixture of dark and semi-sweet chocolate.  Deep and rich with sweet, tart, and crunchy bites!  WOW!

So after taking a test taste, or two...I promptly stashed some of the bark for us, and packed the rest for the work crew.  It came out perfect, was really easy to make, and was the hit of the holiday treats.

Enjoy!!

French Chocolate Bark

adapted from Ina Garten's French Chocolate Bark

8 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole salted, roasted cashews
1/2 cup dried cranberries
1 cup dried apricots, roughly chopped

Place the semisweet chocolate and the bittersweet chocolate in a glass heatproof bowl over simmering water and stir with a rubber spatula constantly, until melted. Line a sheetpan with parchment paper.

Pour the melted chocolate onto the parchment paper and spread it lightly into a 9x10" rectangle. Sprinkle the cashews, apricots, and cranberries over the chocolate. Set for 2 hours or until firm. Break bark into pieces and serve.

Apple Cider Sangria

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Want to discover the BEST fall sipping drink ever?

APPLE CIDER SANGRIA

Yes, this has got to be the best festive fall adult drink around.  Sangria is a classic cocktail that will serve a crowd.  This version puts a spin on the original and gives you warm and fruity autumn flavors.   In fact, I served this at our Thanksgiving bash and it was such a hit that we made more the next day!  Even though it is close to Christmas I still wanted to share this with you because this would be a PERFECT holiday drink.  It's still apple season and why not take advantage of it.  I like to make use of all the specialty varieties before they are gone.  Go forth I say, drink and be merry!

The best part is this sangria is it's infused with a combination of in-season apples and ginger.  Fragrant, light, and refreshing, this drink will remind you of a fresh picked apple with a little zing to it!

I used an Italian Pinot Grigio (Ruffino) for the wine as a base.  Then I added apple vodka, (great for apple martinis...) apple cider, plenty of fresh cut apples, then topped it with some ginger ale for sparkle.  No extra added sugar here, this is sweet enough with the cider.  

The assembly is quick.  You only need a nice glass pitcher to show off the pretty colors and fruit.  Mix it up just before adding the ginger ale and place it in the refrigerator to meld together.  Then top it with ginger ale just before serving.  

This truly is an amazing drink.  I hope that you will try this over the holiday season and come back and let me know what you think.

Enjoy!

Apple Cider Sangria

adapted from Home is Where the Boat Is

2 – 3 apples, diced ( I used 1 green - Golden Delicious and 2 red - Jazz)

1 bottle Pinot Grigio, (such as Ruffino)
1 cup Apple Cider
1/2 cup Apple Vodka (such as New Amsterdam)

1 can Diet Ginger Ale 

Dice the apples and add them to a large glass pitcher. Add in the wine, apple cider and vodka. Stir to combine.  Refrigerate at least 1-2 hours.

Add chilled ginger ale to the pitcher just before serving.  Stir to combine.  Add fruit to the glasses and fill with sangria.  

Ultimate Chocolate Walnut Fudge

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Let's talk fudge!

There are so many versions out there such as peanut butter, rocky road, chocolate chip mint, and even snickerdoodle, but today I want to talk about a classic.

Ultimate Chocolate Walnut Fudge is a classic marshmallow fudge with chocolaty, nutty goodness!  This is the original Kraft Fantasy Fudge that your grandmothers and their grandmother's before used to make.  My mom made it every Christmas and I make it as well!

This technique combines the sugar, butter, and milk and boils it to a candy state.  This part is key to the success of making this fudge set up correctly.  (don't skip this!)  Other more modern versions of fudge making include using a sweetened condensed milk and they doesn't call for boiling the mixture.  These are good and all but I really want that "old fashioned" true version of fudge.  I brings back good memories, and food is about memories right?

This fudge isn't done lickety split, but is well worth the wait.  Once you've boiled the mixture, added in the chocolate and nuts you need to pour it out and let it set.  Please try to control your temptation to stick your finger in it and lick off a big chunk.  The fudge needs a good while to set up perfectly.

Once it's done, HEAVEN!  You guys have to make this version of the Ultimate Chocolate Walnut Fudge now.  Pick up the ingredients soon, and I promise you that you'll want to make this time and time again.  Perfect for giving as a gift, or not....!  This makes a lot so there's enough for friends and family.

Enjoy!






Ultimate Chocolate Walnut Fudge

source:   Kraft's Fantasy Fudge

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme 

1 cup walnuts, chopped
1 tsp. vanilla

Line a 9x11" pan with foil or parchment paper, with ends  extending over the sides. 

Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use extended paper/handles to lift fudge from pan before cutting into squares.

Jamaican Jerk Chicken Stir Fry

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I have a friend that vacations in Jamaica every single year.  She loves the people, culture, beach, and of course the food.  She even got married there a few years back!  She had the perfect destination wedding.  I love to sit and listen to all her stories and adventures of Jamaica as I've never been there, but it's definitely on my bucket list.  

When she comes home she always brings me back something special.  I've gotten quite a bit of rum, which I totally LOVE! But I have to say that I'm extremely grateful that she brought me back some Jamaican jerk seasoning.  I love Jerk Chicken, and this spice blend is heaven, and it's what we are featuring today in my Jamaican Jerk Chicken Stir Fry.

The one that she brought me back is available here.  The Spice Hunter also make a good blend that you can find here.

JAMAICAN JERK CHICKEN STIR FRY

This recipe was adapted from my Caribbean Pork Stir Fry dish.  The basis is similar but I chose to use chicken instead of pork, and create a Jamaican jerk chicken flavored stir fry.  What a hit this was!  MGG practically inhaled this dish, having 2nds and wanting thirds!  This dish carries a little heat from the spices, but you can tone it down if you want by adding less seasoning.  It is also a little sweet from the plum sauce, so this brings you that sweet and spicy combination that everyone loves!

The combination of flavors, veggies, and spices is absolutely a winner In our books.  We will be making this dish often.  So why not add a little spice from Jamaica in your life.  This will be one dish the whole family will love.

Enjoy!




Jamaican Jerk Chicken Stir Fry

serves 4

2 tablespoon canola oil
3/4 lb of boneless chicken breasts, cut in to 1" pieces
1/3 cup cornstarch
2 - 3 teaspoons Jamaican jerk seasoning
3 of each color, red, yellow, and orange, mini bell peppers, cut into strips or chunks

1/2 medium onion, sliced

1 large zucchini, halved lengthwise, and sliced

1/4 cup of whole unsalted cashews (or peanuts)

1/2 cup bottled plum sauce

hot cooked rice 

In a wok or large skillet heat oil over medium-high heat.

In a pie pan add cornstarch and then dredge chicken pieces in the cornstarch until covered.  Add chicken to hot skillet and sprinkle with Jamaican jerk seasoning.  Cook for about 5 minutes or until no longer pink, stirring often.  Remove chicken from the skillet to a pan.  

Add the bell peppers, onion, and zucchini to the skillet.  Cook for 5-7 minutes until crisp tender.  (add additional canola oil if needed).  Add cashews to the skillet and stir until toasted, about 1 minute.  

Return chicken and any juices back to the skillet.  Add plum sauce to the skillet and toss to coat and sauce is heated through.  Serve over hot cooked rice.  

Items I used to make this dish:

• Island Spice Jerk Seasoning
• Lodge 10" cast iron skillet
• Dynasty Plum Sauce
• Argo Cornstarch
• Cashews

Other items you may like:

• Joyce Chen carbon steel wok
• The Spice Hunter Jamaican Jerk Blend
• Stir Fry Utensils
• Stir Fry Cookbook

This post contains affiliate links of items I use and recommend.  Should you choose to purchase an item a nominal fee is provided to me at no additional cost to you.

Quick Tortellini and Spinach Soup

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In the aftermath of leftover turkey from Thanksgiving, about day 3 I was ready to have something simple and with a little zip to it.  Don't get me wrong I love our turkey dinner and all the leftovers we have, but it tends to be a little bland after a while.

I wanted a dish that had some different flavor to it.  Since we eat Mexican, Asian, and Italian food so much I was missing the spices.  So out of that was born this "quick" soup.  And when I say quick I mean super quick!  It's done by the time you twirl around twice and snap your fingers!

Now this is a simple soup.  Great flavors but not complex.  Most items you have in your pantry and freezer.  I always keep ravioli and tortellini in my freezer for quick meals, so it's perfect that this soup uses tortellini to give it some hearty substance.  You could substitute ravioli as well and it will be perfect.  Another pantry item that is essential is diced tomatoes.  I always have those on hand.  They lend flavor an body to the soup.  I used a can of petite diced tomatoes, but use what you have on hand.

Throw in some garlic, onion, spices, and some fresh spinach. and wrap it up with some low sodium chicken broth and call it a day!  This soup is definitely on the go to list of quick and satisfying meals!  It reheats well the second day too, so save some for lunch.  Who can beat a fresh and tasty bowl of hot soup in under 30 minutes?  Especially one that is bursting with Italian flavors and is perfect during the cold weather with a piece of crusty bread and a side salad.

Enjoy!

Quick Tortellini and Spinach Soup

serves 4

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups low sodium chicken broth
1 cup water
1 (14.5 oz) can petite diced tomatoes, including the juice 
1 (9 oz) package refrigerated cheese tortellini
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
salt and black pepper
3 cups baby spinach, rough chop  

Heat 1 tablespoon olive oil in a medium stockpot over medium heat. Add onion and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.  Add garlic and cook 30 seconds. 

Add chicken broth, water, diced tomatoes, tortellini, basil, oregano, thyme, and a bay leaf.  Stir to combine.  Add salt and pepper, to taste.

Bring to a boil, then reduce heat and simmer 5-6 minutes , until tortellini is cooked. Add spinach and cook another 2 minutes until wilted.   

Serve hot. 

Banana Oat Muffins

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I've been slacking!  I know that I haven't posted anything in quite a while, but I'm back.

I decided to take a small break over the Thanksgiving holiday to recharge.  Boy did I need that!  It seems like work is in full swing more than usual now, plus being in a new home, and new routine, with the addition of all the holiday stuff to do I felt exhausted.  I'm sure you know the feeling.  So a much needed break was in order.

How was everyone's Thanksgiving?  Did you get enough turkey?  I've still been cooking up a storm.  I have so many dishes to bring you over the next couple of weeks.  All tasty and comforting.  So while I may have been slacking in my posts today's dish is not slacking on the flavor!

BANANA OAT MUFFINS

I've been cooking a lot of muffins lately.  My weakness, I know.  But don't you just love them?  This muffins uses your over-ripened banana that you have hanging around, plus I threw in some oats for a healthy dose.  What a great combination.  I found the idea on Pinterest (of course...) where they made mini muffins with the bananas and oat combination.  I knew I had to make them, but since I like big, sock-it-to-me muffins I adapted the recipe to suit my taste.

Imagine piping hot muffins filled with the aroma of bananas and cinnamon.  One bite and you notice the texture is a little more crumbly, with subtle hints of earthiness.  Pure Heaven!

Again these are easy to whip up on a weekend morning.  I made a small batch, enough for a family, but you can double this and have 12 muffins if you choose.  Remember they freeze perfectly and are great grab and go breakfasts!

So no more slacking for me....watch out for more exciting recipes to come!

Enjoy!





Banana Oat Muffins

serves 6

adapted from Aberdeen's Kitchen

3/4 cup flour
1/2 cup oats
1/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1 large egg, beaten
1/2 + 2 Tablespoons cup 2% milk
1/4 cup vegetable oil
1teaspoon vanilla extract 1 bananas, mashed

Preheat oven to 400 F and spray a 6 cup muffin tin with cooking spray.

In a large mixing bowl, combine flour, sugar, oats, baking soda, baking powder, cinnamon and salt. Whisk to combine. In a medium bowl, add egg and whisk. Add milk, oil, and vanilla, and whisk together Add the mashed bananas to the egg mixture and stir until completely mixed.

Add the we ingredients to the dry and stir just until combined. Do not overmix.

Scoop the batter into the muffin tins filling most of the way to the top. Cook for 18-20 minutes or until done and golden brown. Remove pan from the oven and allow to cool 5 minutes. Remove muffins from the pan and place on a wire rack to cool.