Valentine Cupcakes

Valentine's Day is a great time to enjoy a yummy treat with those you love. Cupcakes are always a huge hit and these won over my latest customer. It is a simple vanilla cupcake with fresh strawberry frosting. Don't let the frosting intimidate you. It is very easy to make and I provide simple directions below. I decorated these cupcakes with a heart made out of fondant. You can purchase easy to use fondant at your local craft store, like Michael's. Roll it out on parchment paper and use a heart shaped cookie cutter. It takes your simple cupcake to the next decorating level. Enjoy!

Ingredients:

For the cupcakes:

• 1 3/4 cups cake flour
• 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sour cream
• 1/2 cup milk (2% or whole)
• 2 teaspoons vanilla extract
• 2 large egg whites, at room temperature
• 1 stick butter, melted (if using unsalted add in 1/4 teaspoon salt)
• 1 cup granulated sugar

For the frosting: 

• 1 1/2 cups butter, softened
• 4 cups powder sugar
• 8-10 oz. fresh strawberries

Directions:

For the cupcakes:

1. Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
2. In a medium bowl combine the flour, baking powder, and baking soda.
3. Using a large stand mixer or a large bowl with a hand held mixer, beat the butter and sugar for about 2 minutes or until well combined. Beat in the egg whites until well combined.
4. Scrape down the side of the bowl. Slowly add in the dry ingredients until just combined.
5. Next, mix in the sour cream, milk, and vanilla at low speed until just combined. You do not want to over mix.
6. Fill each cupcake liner 2/3 - 3/4 of the way full. Bake about 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

For the frosting: 

1. Remove stems and cut strawberrries into pieces. 
2. Place in a saucepan with 2 tablespoons of water and cook over medium low heat. Stir continuesly for 7-10 minutes. As the strawberries soften mash them against the side of the pan with the back of the spoon. This will help get the juice out. 
3. Place a mesh strainer over a bowl and strain the strawberries. Press the strawberries against the strainer with the bag of the spoon to release as much juice as possible. Should yield about 4 tablespoons of juice. 
4. Using a stand mixer or hand held mixer, combine the butter, powdered sugar, and 3 tablespoons of the strawberry juice and beat until smooth, at least 2 minutes. (If the frosting is too stiff add in more juice 1 tablespoon at a time. If the frosting is too liquidy add in more powdered sugar 1/2 cup at a time.)
5. Frost cupcakes to your desire.  

Caramel Shortbread

Every year I look to try new recipes for my holiday treats. I love to make cookies and treats to hand out to our neighbors with our Christmas card. This year I really hit the treat jackpot with these caramel shortbreads, with many compliments and requests for the recipe from my neighbors. I always love sharing a recipe. This particular one makes a great deal because you cut the shortbread into small squares. I easily got 5 dozen little shortbreads out of it. Made plenty for my neighbors plus a cookie exchange I went to. Give a try for your holiday celebration. You won't be disappointed. Enjoy!

Ingredients:

For the shortbread:

• 10 tbsp butter, at room temperature (if using unsalted add in 1/2 tsp salt)
• 1/2 cup sugar
• 1 egg yolk
• 1 - 2/3 cups flour

For the caramel:

• 1 cup butter
• 1 cup light brown sugar
• 3/4 cup light corn syrup
• 2 tsp sea salt
• 4 tbsp sugar
• 4 tbsp heavy cream
• 1 -1/2 tsp vanilla extract

Directions:

1. Line an 8x8 pan with parchment paper, leaving some hanging over the sides for easy removal.
2. In a large bowl, combine the butter and sugar with a fork. Add in the egg yolk and continue mixing.
3. Next add in the flour and mix with your hands until the dough forms into course crumbs. Transfer the dough into the parchment lined pan and press it down into an even layer. Refrigerate the dough for 30 minutes.
4. Preheat the oven to 350 degrees. Bake for 25 minutes, until a light golden brown. Set aside to cool.
5. While the crust is cooling make the caramel. In a large saucepan combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Attach a candy thermometer on the side of the pan and bring caramel to a boil. Stir for about 5-10 minutes until caramel reaches 230 degrees.
6. Remove from heat and stir in the vanilla. Pour the caramel over the shortbread.
7. Refrigerate for at least three hours and then cut into squares. Store in the fridge until you're ready to enjoy.

Adapted from ericasweettooth.com

Apple Crisp Bars

I absolutely love fall baking. There are so many wonderful flavors that go with fall and one of them is apples. I love an apple that is layered with the flavors of cinnamon, sugar, and butter. It reminds me of a traditional apple pie that my mom makes. Pies are not always my thing to make when it comes to sharing with others. I think the pressure of the perfect crust makes me nervous. Our elementary school was doing a Thanksgiving themed dessert table for the teachers and I wanted to do something to contribute. I came across these delicious looking bars from www.ifyougiveablondeakitchen.com and thought they would be perfect to make. Something simple but delicious and packed with traditional fall flavors. I pretty much stuck with the recipe except for adding in cinnamon with the apple mixture. Also, picking apples can be tricky and I used honey crisp and Granny Smith. I enjoy crisp apples with a little tartness for baking. These bars were very simple to make and the longest part was peeling and slicing the apples because I do it with a knife. If you have an apple peeler and corer it will speed up your time. Give them a try. Enjoy!

Ingredients:

For the crust:

• 1 stick (1/2 cup) butter, softened to room temperature
• 1/4 cup brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all purpose flour

For the apple filling:

• 4 cups apples, peeled, cored, and thinly sliced (I used two medium honey crisp and two medium Granny Smith)
• 2 Tablespoons flour
• 1/4 cup sugar
• 1/4 teaspoon cinnamon 

For the crisp topping:

• 1/2 cup brown sugar
• 1/4 cup sugar
• 3/4 cup flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup chilled butter, cut into cubes

Directions:

For the crust:

1. Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper leaving extra over the ends (creates a handle). Spray with nonstick cooking spray.
2. In a large mixing bowl beat the butter and brown sugar until light and fluffy. About 2-3 minutes. Add in the vanilla and mix until combined. Last mix in the flour until the dough is crumbly.
3. Press the dough into the bottom of the baking pan until it is an even layer. Bake about 15 minutes or until the dough is slightly puffed and lightly brown. 

For the apple filling:

1. While the crust is baking, combine the apples, flour, sugar, and cinnamon in a large bowl. Mix until the apples are well coated. 
2. When the crust is finished baking spread the apple filling over the crust in an even layer.

For the crisp topping:

1. In a medium bowl mix together both sugars, flour, cinnamon, and salt. Next cut in the butter with a pastry blender or two knifes until crumbly. Spread the topping over the apple filling.
2. Bake for 40-45 minutes uncovered until the topping is golden. Let cool completely before lifting out of pan and cutting into squares. Enjoy!

Avocado Bruschetta Chicken

I few weeks ago I shared one of my favorite appetizers avacado bruschetta.  The topping is so good that I decided to try it on top of some grilled chicken tenderloins. The combined flavors melt in your mouth and leave you wanting more. It's fairly easy to put together and very healthy. Makes the perfect weeknight meal or one to share with others. Enjoy!

Ingredients: 

For the topping:

• 2 avocados, peeled and diced
• 2/3 cup quartered grape tomatoes 
• 1 garlic clove, minced
• 1/4 - 1/3 cup fresh basil, sliced
• 1/4 teaspoon sea salt
• 1 tablespoon white balsamic vinegar
• 1 tablespoon extra virgin olive oil

For the chicken: 

• 1 lb chicken tenderloins (about 8 strips)  
• salt
• pepper
• 1 tsp. dried basil

Directions: 

1. Preheat the grill on medium heat and season the chicken with salt, pepper, and dried basil.
2. Grill the chicken over medium heat about 5-7 minutes a side or until no longer pink in the middle. 
3. While the chicken is grilling, place all the ingredients for the topping in a medium mixing bowl and gently stir.
4. When the chicken is finished top with the avocado mixture and enjoy. 

Avocado Bruschetta

I made this quick and tasty appetizer for our neighbors a few weeks ago and it was a hit. I mean all of it was gone and the bowl pretty much licked clean. You know you've hit it out of the park when that happens. This recipe is perfect because it's only a handful of ingredients and it doesn't take much time to make. Also, it's fairly light and healthy. I'm already craving it again and so are my neighbors. Enjoy!

Ingredients: 

For the topping: 

• 2 avocados, peeled and diced
• 2/3 cup quartered grape tomatoes  
• 1 garlic clove, minced
• 1/4 - 1/3 cup fresh basil, sliced
• 1/4 teaspoon sea salt
• 1 tablespoon white balsamic vinegar
• 1 tablespoon extra virgin olive oil

For the bread: 

• 1 baguette cut into 1/2 inch slices
• 1 garlic clove peeled and one end cut off
• Extra virgin olive oil for brushing  

Directions: 

1. Preheat the oven to 400 degrees. 
2. Lightly brush the baguette slices with olive oil on both sides and place on a cookie sheet.  Bake 3-4 minutes a side when the oven is ready. 
3. In medium mixing bowl place all the ingredients for the topping and gently stir. 
4. When the baguettes are finished toasting rub the garlic on top of one side of the baguette slice. 
5. Top each baguette slice with a small spoon full of the avacodo topping and enjoy.  

Glazed Lemon Sugar Cookies

I love the flavor of lemon in the summer. It's always light and refreshing on warm days. While looking through some recipes I stumbled onto this delicious cookie recipe from Cooking on the Front Burner. It was immediately calling my name and I'm so glad I made them. The cookies provide the perfect taste of lemon along with the sweetness of the sugar you roll the cookies in. A slight crunch on the edges brings you to the chewy middle. It really is a perfect cookie. After I made them I shared the cookies at a neighborhood gathering and they were very well received. I will certainly be making them again. 

Glazed Lemon Cookies 

(Makes about 3 1/2 dozen) 

Ingredients: 

For the cookies dough

• 2 sticks (1 cup butter) softened
• 1 1/2 cups sugar
• zest of 1/2 lemon
• 1 large egg
• 2 teaspoons vanilla extract
• juice of 1/2 lemon
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• sugar for rolling the cookie dough in

For the glaze

• 1 1/2 cups powdered sugar
• 1-2 tablespoons milk 
• juice of 1/2 lemon

Directions: 

1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
2. Using a stand mixer or large mixing bowl and hand held mixer, combine the butter and sugar. Mix until light and creamy. About 2 minutes. 
3. Add in the lemon zest, egg, vanilla, and lemon juice. Mix until well combined. Scrap down the sides of the bowl as needed. 
4. In a medium mixing bowl sift together the flour, baking soda, and baking powder. If unsalted butter was used add in 1/2 teaspoon of salt. 
5. Add in the sifted flour mixture into your large mixing bowl but not all at once. Mix in 1/3 at a time making sure the dough is well combined.  
6. Place some granulated sugar in a small bowl. Roll the dough into balls about a tablespoon in size and roll in the sugar. Place the balls on the parchment lined cookie sheet. 
7. Bake for about 13 minutes or until set. Let cool on the cookie sheet for a few minutes. Transfer to a rack or countertop lined with parchment paper to cool.
8. In a medium mixing bowl whisk together the ingredients for the glaze. You want it to be a drizzle consistency. Add in more milk if it is too stiff.
9. When cookies are cooled drizzle the glaze over the cookies using a fork or whisk. Let the glaze set. Store in an airtight container. Enjoy! 

Link for original recipe from Cooking on the Front Burner. 

Lemon Rosemary Grilled Chicken Tenderloins

I have been in need of some healthy cooking ever since we got back from our summer trip. We had a blast visiting family in Minnesota but I think I consumed my weight in ice cream. I mean it is a must up there and I certainly did not want to deny my kids the opportunity to try out all my favorite ice cream shops. Thankfully I'm getting back into a routine with working out and cooking up some healthy dishes. This new recipe is loaded with healthy flavors like lemon, rosemary, and garlic. The chicken is grilled and you can serve it along with a fresh salad and rice if you need a carb. It also makes for great leftovers for a healthy lunch the next day. Lemon Rosemary Grilled Chicken Tenderloins are now on a weekly rotation in my home and will probably be until grill season wraps up.  

Ingredients: 

• 1 pound Chicken Tenderloins (about 8 strips) 
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 teaspoon dried rosemary  
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 3 tablespoons lemon juice
• 4 tablespoons olive oil

Directions: 

1. In a large ziplock bag place chicken tenders and set aside. 
2. In a small mixing bowl place all the remaining ingredients and whisk together. 
3. Pour marinade over the chicken and seal the bag. Place in the fridge and let marinate 4-6 hours. 
4. Once the chicken has been marinated preheat your grill to medium heat. Cook your chicken over medium heat 3-5 minutes a side or until cooked all the way through. Serve and enjoy!

Brownie Batter Dip

I have been making this dip for years and feel it's time to share it. It is one of my go to dips when I need to bring a dish to a gathering or when I'm hosting a party myself. This brownie batter dip is very simple to put together and loaded with sweet chocolate flavor. It can be served with pretzels (which is my favorite because of the sweet and salty combo), with graham crackers, or with apples and strawberries. Regardless of what you dip in it, the bowl will be licked clean. Enjoy!

Ingredients: 

• 8 oz. cream cheese (I prefer full fat), softened to room temperature  
• 1/4 cup (4 tablespoons) butter, softened
• 2 cups powdered sugar
• 5 tablespoons cocoa powder
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• chocolate chips to garnish
• pretzels  
• graham crackers
• apple slices
• strawberries

Directions: 

1. Using a mixer or hand held mixer blend together the cream cheese and butter until smooth, about 2 minutes. 
2. Mix in the powdered sugar until smooth.  Scrape down the sides of the bowl.
3. Add in the cocoa powder, brown sugar, and vanilla and mix until well combined.  
4. Place into a serving bowl and refrigerate until 30 minutes before ready to serve.  
5. Garnish with chocolate chips and serve with pretzels, graham crackers, apple slices, or strawberries.  

Lemon Cupcakes with Raspberry Frosting

Last week I shared my recipe for lemon cupcakes with cream cheese frosting. I decided to take the base of that cupcake and change out the frosting with raspberry frosting. The result is simply perfection. The taste of raspberry hits you first but quickly followed up by the lemon. It's like summertime wrapped up in a dessert. Now, don't let the idea of making raspberry frosting scare you away. It really is easy to do. The juice is easily extracted with the help of heat and a mesh strainer. Add it into the powdered sugar and butter and viola you have a fruit based frosting. Simple and delicious. 

Ingredients:

For the cupcakes:

• 1 3/4 cups cake flour
• 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sour cream
• 1/2 cup milk (2% or whole)
• 2 teaspoons vanilla extract
• 2 large egg whites, at room temperature
• 1 stick butter, melted (if using unsalted add in 1/4 teaspoon salt)
• 1 cup granulated sugar
• 1 teaspoon lemon zest
• 1 1/2 tablespoons of fresh lemon juice

For the frosting:

• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 4 oz. fresh raspberries, plus extra for garnish

Directions: 

For the cupcakes: 

1. Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
2. In a medium bowl combine the flour, baking powder, and baking soda.
3. Using a large stand mixer or a large bowl with a hand held mixer, beat the butter and sugar for about 2 minutes or until well combined. Beat in the egg whites until well combined.
4. Scrape down the side of the bowl. Slowly add in the dry ingredients until just combined.
5. Next, mix in the sour cream, milk, vanilla, lemon zest and lemon juice at low speed until just combined. You do not want to over mix.
6. Fill each cupcake liner 2/3 - 3/4 of the way full. Bake about 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

For the frosting:

1. Place raspberries in a saucepan with 2 tablespoons water over medium low heat. Gently stir the raspberries for 5 minutes, until the raspberries become soft and fragrant.
2. Place a sieve over a bowl and drain the raspberries in the sieve. Using the back of a spoon, press the raspberries against the mesh of the sieve to get all the juice out. If some seeds get through I recommend running the liquid through the sieve again. There should be 1/3-1/2 cup of juice.
3. Using a stand mixer or hand held mixer, combine the butter, powdered sugar, and 3 tablespoons of the raspberry juice and beat until smooth, at least 2 minutes. (If the frosting is too stiff add in more juice 1 tablespoon at a time. If the frosting is too liquidy add in more powdered sugar 1/2 cup at a time.)
4. Frost the cupcakes to your desire and garnish with a raspberry. Enjoy!

Lemon Cupcakes with Cream Cheese Frosting

My mom recently hosted a few friends at her house for a ladies night. She asked if I could make some cupcakes for her gathering. I wanted to do something simple but beautiful. I decided to go with a lemon cupcake for the base because of the lightness and flavor. Paired with a simple cream cheese frosting this provides a wonderful compliment to the lemon flavor. The cupcakes recieved rave reviews among the ladies at the gathering. I look forward to making them again. Enjoy!  

Ingredients: 

For the cupcakes: 

• 1 3/4 cups cake flour
• 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sour cream
• 1/2 cup milk (2% or whole)
• 2 teaspoons vanilla extract
• 2 large egg whites, at room temperature
• 1 stick butter, melted (if using unsalted add in 1/4 teaspoon salt)
• 1 cup granulated sugar
• 1 teaspoon lemon zest
• 1 1/2 tablespoons of fresh lemon juice

For the frosting:

• 4 cups powdered sugar
• 1 cup (2 sticks) butter, softened
• 8 oz. chilled cream cheese
• 2 1/2 teaspooons vanilla
• 1 small lemon for garnish  

Directions

For the cupcakes:

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners. In a medium bowl combine the flour, baking powder, and baking soda. Using a large stand mixer or a large bowl with a hand held mixer, beat the butter and sugar for about 2 minutes or until well combined. Beat in the egg whites until well combined. Scrape down the side of the bowl. Slowly add in the dry ingredients until just combined. Next, mix in the sour cream, milk, vanilla, lemon zest and lemon juice at low speed until just combined. You do not want to over mix. Fill each cupcake liner 2/3 - 3/4 of the way full. Bake about 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

For the frosting:

Using a stand mixer fitted with the paddle blend together the powdered sugar and butter (I cut up the butter into cubes) on low speed. Mix for about 3-5 minutes until well blended. Cube up the cream cheese and add it into the mixing bowl with the vanilla. Blend on medium until creamy. Spread ontop of the cupcakes or pipe. Garnish each cupcake with a small lemon wedge. Enjoy!

Chicken BLT Salad

I recently shared with all of you my recipe for an avocado BLT salad, which is an easy and light salad, but I wanted to make it a bit more hearty by adding in additional protein. This week I threw in some chicken tenders that I seasoned with salt, pepper, and garlic powder and cooked on the stove top in olive oil. It provided a delicious addition to this already yummy salad. Also, it made the salad into a complete dinner meal for me. It's a great go to meal, especially when trying to eat healthy. Enjoy!

Ingredients: 

• 2 chicken breast cut into strips or a package of chicken tenders
• 4 bacon strips, cooked and crumbled
• 1 avocado, diced
• 3/4 cup grape tomatoes cut in half
• 1/2 of a cucumber, peeled and diced
• 1/4 of a red onion, diced
• 1 1/2 cups romaine lettuce, roughly chopped
• 1 lemon
• 4 tablespoons extra virgin olive oil, divided
• salt
• pepper
• garlic powder

Directions:

1. In a medium nonstick skillet heat 2 tablespoons of olive oil. Season both sides of the chicken with salt, pepper, and garlic powder. Cook about 5 minutes a side or until no longer pink in the middle.
2. Once the chicken is cooked all the way through place on a cutting board and cut into chunks. 
3. Using a large salad bowl or medium mixing bowl combine all the ingredients for the salad. Set aside.
4. In a small mixing bowl whisk together the juice of the lemon with the remaining 2 tablespoons of olive oil. Salt and pepper to taste.
5. Drizzle the dressing over the salad (I recommend starting with half of the dressing because you can always add more) and toss the salad. Enjoy!

Brownies with Cookie Dough Frosting

I feel like it's been awhile since I've shared a dessert. In my home we've been cutting out the amount of dessert we have around which is hard when you love chocolate. We recently had a gathering at a neighbor's house and everyone can count on me to bring dessert. I love doing brownies when it's a gathering because it's a one pan treat that serves a small crowd. This time l wanted to add in a twist with the cookie dough frosting. Let me tell you it was a hit.  The combination of the brownie and the flavor of cookie dough pair deliciously together. It's the perfect twist to a classic. 

Ingredients for brownies

• 1 cup (2 sticks) butter (I prefer salted. If using unsalted, add in 1/4 teaspoon of salt)
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 3/4 cup cocoa
• 1 teaspoon instant espresso powder
• 1 cup all-purpose flour (sifted or stirred with a fork before adding into the batter)
• 1/2 teaspoon baking powder

Ingredients for cookie dough frosting  

• 10 tablespoons butter, softened
• 1/2 cup light brown sugar
• 1/2 cup flour
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon molasses
• 2-3 tablespoons milk
• 3/4 cup mini chocolate chips

Directions for brownies: 

1. Preheat the oven to 350 degrees. Grease a 13x9x2 inch baking pan (I let the butter sit out for a 10 minutes and use the butter wrapper to grease the pan).
2. Using a large saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in the sugar.
3. Next, add in the eggs one at a time and whisk well after each egg. Then, add in the cocoa and espresso powder and whisk until all lumps are gone.
4. Last, mix in the flour and baking powder until well blended. Pour batter into the pan and bake about 25 minutes or until toothpick inserted in the middle comes out clean. Let cool completely in the pan before frosting. You can also cool in the fridge to speed up the process.

Directions for the frosting: 

1.  Using a stand mixer or electric mixer cream together the butter and brown sugar for 3-4 minutes. 
2. Add in the flour and powdered sugar and mix until blended. Scrape down the side of the bowl as needed. 
3. Mix in the vanilla and molasses and then the milk. Start with 2 tablespoons of milk and add another if the frosting is not spreadable.  
4. By hand stir in the chocolate chips. Spread the frosting over the cooled brownies. I recommend placing the brownies in the fridge for 30-60 minutes before cutting. This allows the frosting to set on the brownies and makes it easier to cut. Enjoy! 

Avocado BLT Salad

I love a good salad but it's rare I ever make one. If I make a salad I usually throw some lettuce in a bowl with some cherry tomatoes and call it a day. Pretty sad, I know. After an afternoon of eating some unhealthy food at the ballpark I was craving a hardy and healthy salad that of course was loaded with flavor. After rummaging through my fridge I decided to throw a twist on the classic BLT by creating a salad with a few more ingredients than the traditional sandwich and a healthier dressing. I'm already craving it again. Enjoy!

Ingredients: 

For the salad: 

• 4 bacon strips, cooked and crumbled
• 1 avocado, diced
• 3 Roma tomatoes, diced
• 1/2 of a cucumber, peeled and diced
• 1/4 of a red onion, diced
• 1 cup romaine lettuce, roughly chopped

For the dressing: 

• 1 lemon
• 2 tablespoons extra virgin olive oil
• salt
• pepper

Directions: 

1. Using a large salad bowl or medium mixing bowl combine all the ingredients for the salad. Set aside. 
2. In a small mixing bowl whisk together the juice of the lemon with the olive oil. Salt and pepper to taste.
3. Drizzle the dressing over the salad (I recommend starting with half of the dressing)  and toss the salad. Enjoy!

Chicken Burrito Bowls

Spring is in the air, meaning the temperatures are rising and our outdoor grill is ready to be fired up. I decided to try my hand at a healthy version of a burrito that is filled with delicious marinated grilled chicken. I love putting together a marinade and then grilling up the meat. There are so many flavors and varieties of meals you can make. This burrito bowl falls into that category. You can truly make this meal your own. The grilled chicken lays atop cooked long-grain rice with avocado, black beans, pico de gallo, cilantro, and a squeeze of a slice of lime. You can easily tailor it to fit your taste buds by including sour cream, lettuce, a sprinkle of cheese, bell peppers, onions, or whatever you enjoy.

Ingredients:

For the chicken marinade:

• 1 1/2 lbs chicken breast
• 1/4 cup Olive Oil
• 1/4 cup water
• Juice of 3 limes
• 1 tsp salt
• 1 1/2 tsp paprika
• 1/4 tsp cumin
• 1 tsp onion powder
• 2 tsp chili powder

Toppings:

• 3 cups cooked rice (1 cup dried rice, cooked)
• 1 avocado
• 1 can (15 ounces) black beans
• 1/2 cup pico de gallo
• 1/3 cup cilantro, roughly chopped
• 1 lime cut into slices

Directions:

1. Using a large resealable plastic bag, place the marinade ingredients minus the chicken in the bag. Close the bag and shake to mix the ingredients. Last add the chicken and let marinate in the fridge for 30 minutes or up to 8 hours. I prefer to let it marinate for a few hours. 
2. Once the chicken has marinated, grill on medium heat until cooked through and no longer pink in the middle. Time will vary based on the thickness of your chicken. Start with 7 minutes a side.
3. When the chicken is finished grilling, cut into bite sized pieces.
4. Place the rice in individual bowls and top with the chicken, avocado, black beans, pico de gallo, cilantro, and squeeze with a slice of lime.
5. Enjoy!

Spinach and Tomato Pasta with Chicken

I feel like I'm always in need of simple and easy meals for weeknight dinners. You can never have too many go to meals. This one is now in my line up. The ease of cooking up pasta and chicken and adding in flavors of tomato, spinach, garlic, and basil make this a perfect go to and healthy meal. Enjoy!

Ingredients:

• 1 lb chicken, cubed
• 4 garlic cloves, minced
• 4 Roma tomatoes, diced
• 1/4 cup basil, roughly chopped
• 5 oz. spinach
• 6 oz angel hair pasta
• salt
• pepper
• 2 tablespoons olive oil

Directions: 

1.  Using a large and deep skillet, heat up the olive oil. While that is heating up start boiling the water for the pasta. Make sure to salt the water. It helps add flavor to the pasta. Cook the pasta according to the package.
2. Once the olive oil is heated add half of the garlic to the pan and sautée for about 2 minutes. Then add in the cubed chicken and season well with salt and pepper. Cook the chicken, turning a few times for about 7 minutes. 
3. Add in the rest of the garlic and all the tomatoes into the pan. Season with salt and cook for about 5 minutes. Then, add in the spinach and basil and cook until the spinach starts to wilt. Turn the heat off and cover while you wait for the pasta to finish cooking. 
4. Once that pasta is cooked, drain and add the pasta to the skillet with the chicken, tomatoes, and spinach. Toss together and salt to taste. 
5. Serve and enjoy! 

Skillet Chicken with Zucchini and Orzo

During the week I'm in need of easy and tasty dinners. This skillet chicken hits it out of the park. The chicken is rubbed down with a mixture of rosemary, thyme, garlic powder, salt, and pepper. The perfect mix of seasoning provides great flavor not only for the chicken but for the zucchini as well. I enjoy it atop Orzo that is cooked in chicken broth. Another way to sneak in flavor. It comes together easily and suits my week night needs. Enjoy!

 Ingredients: 

• 1 lb chicken breast or tenders (if breasts are thick cut them in half width wise)
• 2 zucchinis
• 1 cup uncooked orzo
• 1 cup chicken broth
• 1 1/4 tsp dried rosemary
• 1 1/4 tsp dried thyme
• 1 teaspoon garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 2-3 tablespoons butter

Directions:

1. In a small mixing bowl combine the rosemary, thyme, garlic powder, salt, and pepper. Rub the chicken on both sides with the seasoning mix.
2. Start cooking the Orzo according to the package, except replace one cup of water with one cup of chicken broth. 
3. Using a non stick skillet heat 2 tablespoons of butter over medium heat. Add the chicken to the skillet and cook 5-7 minutes aside, until no longer pink in center. 
4. While the chicken is cooking, cut the zucchini in half length wise and then slice. Once the chicken is cooked, remove from skillet and add in the zucchini. If the pan is looking dry, add in 1 tablespoon butter. Cook the zucchini for 5 minutes or until tender. 
5. Once the zucchini is cooked add the chicken back into the skillet to warm through.
6. Serve over the cooked Orzo and enjoy!

Chocolate Cupcakes with Raspberry Frosting

My neighbor recently hired me to make some cupcakes for her daughter's birthday party. She wanted chocolate cupcakes with pink frosting. I wanted to make a frosting that was not filled with dyes. Raspberries make a great choice when needing a shade of pink and the taste is amazing. All the kids loved the cupcakes and one told me it was the best she ever had. I will certainly be making these again. Enjoy!

Ingredients

For the cupcakes (adapted from bakerbynature.com)

• 2 and 1/2 tablespoons vegetable oil
• 1/2 c (1 stick) butter (add is 1/2 tsp salt if using unsalted) 
• 1/2 cup semisweet chocolate chips
• 3/4 cup plus 2 tablespoons all purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder
• 2 eggs plus 1 egg yolk
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 1/2 cup hot water

For the raspberry frosting (my own original recipe): 

• 1 cup (2 sticks) butter, softened
• 5 cups powdered sugar
• 6 oz. fresh raspberries

Directions

For the cupcakes:

1. Preheat oven to 350 degree. Line 2 muffin pans with 16 liners and set aside.
2. Place the oil, butter, and chocolate chips in a microwave safe bowl and microwave in 30 second intervals stirring after each interval until mixture is melted and smooth.  Set aside.
3. In a medium mixing bowl combine the flour, baking soda, baking powder, and cocoa. Set aside.
4. Using a stand mixer or hand mixer, beat the eggs, sugar, and vanilla until smooth.
5. Add the butter mixture with the sugar mixture and beat until smooth.  
6. Alternately add in the flour mixture and buttermilk until just combined. 
7. Carefully stir in the hot water. 
8. Fill each cupcake liner 3/4 of the way full and bake 16-18 minutes or until a toothpick inserted comes out clean. Cool in the pan before frosting. 

For the frosting: 

1. Place raspberries in a saucepan with 2 tablespoons water over medium low heat. Gently stir the raspberries for 5 minutes, until the raspberries become soft and fragrant.
2. Place a sieve over a bowl and drain the raspberries in the sieve. Using the back of a spoon, press the raspberries against the mesh of the sieve to get all the juice out. If some seeds get through I recommend running the liquid through the sieve again. There should be 1/2-3/4 cup of juice.
3. Using a stand mixer or hand held mixer, combine the butter, powdered sugar, and 1/3 a cup of the raspberry juice and beat until smooth, at least 2 minutes. (If the frosting is too stiff add in more juice 1 tablespoon at a time. If the frosting is too liquidy add in more powdered sugar 1/2 cup at a time)
4. Frost the cupcakes to your desire.  

Chocolate Strawberry Bites

I'm loving this little treat just in time for Valentine's Day. Only two ingredients and simple to make. Each piece is a thin layer of chocolate topped with a few pieces of strawberries. The two ingredients are the perfect combination and it's a treat that won't break the calorie bank. Enjoy!

Ingredients :

• 4 oz. dark chocolate baking bar 
• 1/3 cup strawberries, diced into small pieces  

Directions: 

1. Line a mini muffin pan with 12-16 liners and set aside.
2. Using a microwave safe bowl, break the chocolate bar into pieces. Microwave the chocolate in 30 second intervals until melted and smooth.  
3. Scoop about 1 to 1 and 1/2 teaspoons of chocolate into each cupcake liner. You want a thin layer of chocolate on the bottom. 
4. Add a few pieces of strawberries (about 3 pieces) on top of the melted chocolate. 
5. Refrigerate until hardened, about 2 hours. Remove each piece of chocolate from the liner and store in an airtight container in the fridge for up to 2 days. Enjoy! 

Pecan Crusted Chicken

A friend of mine recently posted a picture on Instagram of pecan crusted chicken. It inspired me to come up with my own version to share with all of you. The pecans help lock in the moisture of the chicken when baking and provide a delicious and flavorful crunch. I sliced my chicken to enjoy on top of a salad and it made a great healthy and tasty meal. Enjoy!  

Ingredients: 

• 1 lb chicken breast (either pound them out to thin them or cut your breast in half width wise) 
• 1 cup pecans
• 1/2 cup Italian breadcrumbs
• 1/4 cup honey mustard
• 1-2 tablespoons olive oil

Directions: 

1. Preheat the oven to 400 degrees. 
2. Place the pecans in a dry skillet and toast them over medium heat for 2 minutes, stirring often. They should be golden brown and give off a toasty fragrance.
3. Once the pecans are toasted, place them in a food processor and grind them into fine crumbs. Place the crumbs in a shallow dish along with the breadcrumbs. 
4. Rub both side of the chicken with the honey mustard. Then place the chicken in the pecan mixture, coating both sides.
5. Place the chicken on a nonstick baking sheet and drizzle with olive oil.  Bake for 20 minutes or until juices run clear.
6. Allow to rest for 5 minutes before slicing. Enjoy! 

Chocolate Peanut Butter Bark

I really enjoy making a bark. They are quick to make and always a hit among a crowd. This one is loaded with chocolate and peanut butter. You can't go wrong with that combination.

Ingredients

• 8 ounces good quality dark chocolate. I prefer Ghirardelli 60% or 70% cocoa.
• 3/4 cup peanut butter chips
• 12 oz. bag of mini peanut butter cups (I only used half the bag)

Directions

1. Line a rimmed baking sheet with parchment paper or wax paper and set aside. 

2. Unwrap the peanut butter cups and roughly chop. Set aside. 

3. Break up the chocolate bar into pieces and place in a microwave safe bowl. Microwave on high for 30 seconds. Remove the bowl and stir the chocolate. If the chocolate is not fully melted and smooth, continue to microwave in 10 second intervals. You don't want the chocolate to overcook.

4. Once the chocolate is melted, spread it evenly on the baking sheet. It doesn't have to go all the way to the edges. You just want an even and thin layer.

5. Next, place the peanut butter chips in a microwave safe bowl and microwave for 30 seconds. Stir and microwave for an additional 10 seconds until smooth.  

6. Pour the melted peanut butter chips over the chocolate. It might look more like blops on top of the chocolate and that's ok. Take a toothpick or the back of a butter knife and swirl the peanut butter with the chocolate. 

7. Sprinkle the chopped peanut butter cups on top and place in the fridge for 2 hours to harden. 

8. Once hardened, remove the bark from the baking sheet and peel the parchment or wax paper off. Place on a cutting board and roughly chop to desired size. Store in an airtight container in the fridge or on the counter. Enjoy!