Portobello Mushroom & Pesto Burger w/ Truffle & Parmesan Potatoes

I could not resist posting these delicious recipes! I would eat this over a real burger ANY day! ...& That means a lot coming from a meat lover like me!

The "Burger" Ingredients:

• 2 large portobello mushroom caps; stems & 'gills' (...the brown stuff next to the stem) removed 
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 garlic cloves; finely minced (...or minced garlic in a jar works too!)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh pesto
• Whole wheat buns

Optional Toppings: 

• Provolone cheese 
• Goat cheese 
• Tomatoes
• Onions
• Avocado 
• Roasted Red Peppers 

How To: 

1. In a large zip-lock bag or bowl, combine balsamic vinegar, olive oil, garlic, oregano, basil, salt & pepper. 
2. Place the cleaned mushroom caps in the bag and marinate for 20-30 minutes. 
3. Place mushroom caps, stem side up, into heated skillet. Cook first side for 5 minutes or just until browned and softened. 
4. Using a spatula, flip mushroom caps over and cook stem side for about 3 minutes or until the mushroom caps are fully cooked; softened but still slightly firm, and golden brown. 
5. Turn off heat and place sliced cheese over the mushrooms to melt.
6. Place mushroom cap + cheese on a toasted bun w/pesto and any other optional ingredients of your choice! 

Potato Ingredients: Preheat oven to 400 degrees 

• 4-5 large red potatoes; diced 
• 2-3 tablespoons olive oil
• Minced garlic 
• Salt
• 3 teaspoons Truffle Oil 
• Parmesan Cheese

How To: 

1. In a large baking dish, combine diced potatoes, olive oil, garlic, & salt; mix well. 
2. Place in oven on 400 degrees for about 45 minutes or until potatoes begin to feel soft. 
3. Once the potatoes are cooked, turn the broiler on high for about 5 minutes; tossing every 2-3 minutes until they are golden brown and crispy. KEEP A CLOSE EYE, food can easily burn under the broiler!! 
4. Place crispy potatoes in a large bowl and toss with Truffle Oil & Parmesan cheese. 
5. CAUTION: You may die and go to heaven. ;) 

...Pair with a fancy beer & call it a day! This recipe serves 2.

Crock Pot White Bean & Kielbasa Soup

This soup is perfect for a cozy Fall evening at home and one of the most delicious homemade soups that I have made in a LONG time! ....The best part, it only takes 10 minutes to prepare! Enjoy!

Ingredients:
1 lb dried great northern beans
13-ounces (Turkey or Beef) Kielbasa sausage, halved lengthwise and cut 1/2 inch thick
4 14.5-ounce cans of low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 large onion, diced
3 celery stalks, sliced
3 carrots, cut into thin rounds
6 cloves garlic, minced
1 Tablespoon Italian seasoning (or more!)
3 bay leaves (Optional, but they add GREAT flavor!)
6 cups baby spinach
Salt & Pepper, to taste
Fresh shaved parmesan cheese, to put on top
Country bread, for serving

Directions:
1. In a large Crock Pot (6-quart is ideal), combine beans, Kielbasa sausage, chicken broth, tomatoes, onion, celery, carrots, garlic,  S&P, Italian seasoning & bay leaves.
2.  Cover and cook until the beans are tender. (7-8 hours on low or 5.5-6 hours on high).
3. 5 minutes before serving, toss in the baby spinach!

Serves 6-8 people.

Top with fresh shaved parmesan cheese & serve with warm country bread. Your dinner guests will LOVE YOU, I promise!

Cheers!

Eggplant Pizzas

Hi Everyone! Before we get started, I need to acknowledge that I have majorly slacked on my cooking blog and have not posted in over a YEAR!! Life has been busy with lots of great changes but I am happy to be back in action, doing what I love the most: cooking & sharing my delicious kitchen creations with all of you! :)

Okay, I am done rambling. Now on to the good stuff!

This dish is an absolute WINNER, inspired by Julia Child! I always tweak a few things, hence the 'inspired' by. ;)

Ingredients:
1 globe eggplant (The fatter, the better! This way your rounds will be large and 'Pizza' like.)
1 Tablespoon salt for drawing water out of the eggplant
2 Tablespoons olive oil to brush on the eggplant before roasting
2 teaspoons dried Italian seasoning blend to sprinkle on the eggplant before roasting
10 fresh basil leaves cut into strips
1/3 cup fresh parmesan (The cheap stuff works too, but fresh is always better!)
1/3 cup mozzarella cheese blend
Hot red pepper flakes for sprinkling on top! (Optional)

'Pizza' Sauce Ingredients:
2-3 teaspoons extra virgin olive oil
3 large garlic cloves finely chopped (If you already have minced garlic in your fridge, that works too!)
1 can (14.5 oz.) petite diced tomatoes with liquid
1/2 teaspoon dried Italian seasoning blend
1/4 teaspoon dried oregano

Directions:
1. Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices. (Try to make them the same thickness)

2. Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. 

 

(After the eggplant sits for 15 minutes, turn on the oven to 375 degrees F)

While the eggplant sits, make the sauce.
1. Heat 2-3 tsp. olive oil in a small pan and saute the finely chopped garlic just until it becomes fragrant.  (Don't let it brown.) 
2. Add the petite diced tomatoes, dried Italian seasoning and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. Add water (or wine!) as needed (but you really may not need this step, especially if your can of tomatoes is extra juicy!), a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.

After 30 minutes...

1.  Wipe the eggplant dry with paper towels.

2. Spray a roasting sheet with olive oil or non-stick spray

3. Lay eggplant slices on the roasting sheet, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning (& Maybe a dash of garlic salt, if you're into it!). 

4. Roast the eggplant about 25 minutes on 375 degrees (but "not so long that the slices become mushy and lose their shape" as Julia says.)  

Last but certainly not least...

While the eggplant roasts, thinly slice the fresh basil leaves and combine the freshly grated Parmesan and low-fat mozzarella blend.  After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn the oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices and top with a generous amount of cheese.  Put pizzas under the broiler until the cheese is melted and slightly browned.  KEEP A VERY CLOSE EYE on the eggplant pizzas while they are under the broiler! It should take about 5 minutes (or less, depending on your oven.)

 

& There you go, delicious, carb-free pizzas!! Don't be intimidated by all of the steps, I promise it is WAY easier than it looks.

 

Serve your eggplant pizzas with a delicious salad and some simple spaghetti on the side (Shhhh, don't tell, you can cheat with the sauce for the spaghetti. I buy the basic organic marinara from Trader Joe's.)

 

Enjoy!!

Much Love,
Hailey (I'm so happy to be back!!) :)
 

Turkey Meatballs & Basic Marinara Sauce

Make your favorite comfort dish healthy in a flash! ...and you won't even know the difference. Replace ground beef with lean ground turkey, use a jar of your favorite marinara sauce or a basic marinara sauce recipe & whole wheat pasta! Bam, you've got a fantastic healthy meal on your hands!

Ingredients:

• 1 lb lean ground turkey
• 1 cup panko crumbs (Or bread crumbs if you already have them laying around the house)
• 1/2 cup Parmesan cheese
• 1 egg
• 1 tablespoon olive oil
• 1 tablespoon parsley
• 1 tablespoon oregano
• 1 tablesoon thyme
• 1 carrot finely chopped 
• 1/4 onion finely chopped
• Minced garlic to taste (2-3 cloves)
• Crushed chili flakes, salt & pepper to taste
• Cooking Spray

Directions: Turn oven to broil- HIGH

1. Combine all ingredients in a large bowl.
2. Roll into 2" balls and place on a greased baking sheet.
3. Place under the broiler for 10 minutes or until golden brown on top.
4. Put in the sauce of your choice and let them cook on low for 30 minutes or longer.
**The longer they sit in the sauce, the more the flavors will infuse. Yum!

Basic Marinara Sauce Recipe:

Ingredients:

1 tablespoon olive oil

1 14.5 oz can stewed Italian Tomatoes

1 14.5 oz can diced tomatoes

1 6 oz can tomato paste

1 14.5 oz can tomato sauce

1 tablespoon Lemon Pepper

1/2 medium onion, chopped

4 cloves garlic, minced

2 teaspoons oregano flakes

2 teaspoons parlsey flakes

2 teaspoons thyme

2 teaspoons basil flakes

Crushed Chili Pepper Flakes to taste

Salt and Pepper to taste

Add a dash of some red wine if you have it on hand!

 

Directions:

1. Combine all ingredients in a large saucepan and cook on low for as long as you would like.

 

Serve meatballs and sauce over whole wheat pasta or on whole wheat rolls for a meatball sub! **These freeze PERFECTLY to enjoy at a later date when you're not feeling like cooking! :)

 

Cauli-Fredo (aka Alfredo Sauce made w/Cauliflower)

...Thank you to my boyfriend's Aunt Dottie for this FANTASTIC and most importantly, healthy recipe! 

What could be better than having one of your favorite fatty pasta dinners turn into a healthy meal by replacing the cream and butter with CAULIFLOWER!? Who knew, right? Well, I think that you will be surprised by the similar creamy consistency and overall flavor of this delicious dish.

Ingredients: Serves 2 (Double the recipe to serve 4!)

• 1/2 lb cooked whole wheat pasta (Corkscrew-shaped pasta is perfect!)
• 1/2 head cauliflower, core removed and broken into small florets
• 2 tbsp olive oil
• 2 shallots, minced
• 1 clove garlic, minced
• 1/2 cup low fat, low sodium chicken stock
• 1 cup grated parmesan cheese, plus more for garnish
• Salt & Black Pepper to taste (I added some lemon pepper, too!) **Keep in mind that the parmesan cheese is salty so make sure to taste it before you add extra salt. :)

Directions:

1. Steam the cauliflower for 20  minutes until very soft.
2. In a smal sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes.
3. Add the chicken stock and cook on medium heat for 5 minutes.
4. Set aside to cool.
5. In a large blender, combine the cooked cauliflower, the shallot-chicken stock mixture and a few sprigs of parsley (or dried parsley) and puree until silky smooth.
6. Pour the puree into the sauce pan and heat over medium heat until steaming. Add pepper (I used lemon pepper) to taste.
7. Remove from heat, toss in the cooked pasta and add the grated parmesan cheese. Top with fresh parsley!

You can add grilled chicken and broccoli to give it some protein and more veggies!

Enjoy!

 

Healthy Parmesan Chicken Cutlets

Who knew that you could make chicken cutlets without the eggs & oil? Subtracting these two ingredients removes about  half of the calories (and you won't even taste the difference)! Whether you're aiming to please children or adults, this delicious dish will knock the socks off ALL of your guests! :)

Ingredients:

• 1/4 cup parmesan cheese, grated
• 2 tablespoons dried Italian Seasoned breadcrumbs (or Panko Crumbs; add Italian Seasoning)
• 1/8 teaspoon paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground pepper
• 4 boneless skinless chicken breasts (pounded and cut into strips)

Directions:

1. Preheat oven to 400 degrees.
2. In an extra large Ziplock bag, combine cheese, crumbs and all seasonings; shake well.
3. Place chicken breast cutlets into cheese mixture, seal bag, turn to coat all sides.
4. Arrange on a nonstick baking sheet.
5. Bake until chicken is cooked through, 20-25 minutes.

Top with your favorite marinara sauce and  low fat, shredded mozzarella cheese for the last 5 minutes in the oven to turn it into Chicken Parmesan. ...Or serve over salad with a lot of delicious veggies, olive oil and balsamic vinegar. Enjoy!

Idaho Sunrise "Nests"

This makes the perfect all-in-one brunch dish! (And most importantly, you can easily make them for a large group of people!)

Ingrendients:

• 24 oz bag frozen hashbrowns; thawed
• Salt to taste
• Pepper to taste
• 2 tbsp oil
• 1/2 cup cheddar cheese
• Eggs (Amount will vary according to how many nests you make!)
• Frozen spinach; thawed
• Garlic Salt
• Parsley Flakes

Directions: Preheat oven to 425 degrees.

1.  Take a bag of thawed hash browns, mix in salt, black pepper, 2 tbsp oil and about 1/3 cup shredded cheddar cheese.
2. Put ingredients in a well greased muffin tin, and make a well in the center.
3. Bake at 425°F for 15-18 minutes, the edges will appear golden brown.
4. Next, lower the oven to 350°F. Place a few pieces of spinach on top of the potatoes, crack a medium egg into each “nest” and top with cheese, garlic salt and parsley flakes.
5. Bake for about 13-16 minutes.
6. Slide a knife along the edges, and gently pull up with a fork.

VOILA! ...eggs, cheese and hasbrowns all-in-one! What more could you ask for?! Okay, maybe some extra crispy bacon and french toast on the side! ;)