Prepare for a pause...

I'M GETTING MARRIED IN 10 DAYS!!!!!!!!!!

Then I'll be off to Italy for 10 days, so posting will be sloooooooooooooow going between now and the beginning of June.

I hope all 3 of you that read this still love me for temporarily abandoning you :)

BUT upon my return, we will have our first installment of our CSA...so lots of new, healthy recipes to come!

Potsticker Patties & Asian Slaw

I love potstickers. Having only discovered them in the last year or so, I'm late to that party but they are delicious.
I stumbled across this recipe on Pinterest and thought it would be a great, healthier, substitute for potstickers.
I changed the recipe slightly, and due to my use of soy sauce it is not paleo friendly.  That being said, they were SUPER filling and really not all that unhealthy.

yield: 8 patties

ingredients
for the slaw
4 tbs soy sauce
3 tbs red wine vinegar
1 tbs water
1/2 tsp sesame oil
1/4 tsp crushed red pepper flakes
1/8 tsp garlic salt
1/8 tsp ground ginger
1 green onion, sliced
 1.5 bags of broccoli slaw (I used 10oz bags, but there is enough sauce to cover 12oz bags)

for the patties
~1 lb ground turkey
1 egg
4 tbs soy sauce
2 green onions, sliced
1 clove garlic, minced
2 tbs ginger, minced
1/2 bag of broccoli slaw

directions

1. for the slaw: Mix first 8 ingredients in a large bowl.
2. Add broccoli slaw mix to bowl and toss thoroughly until coated.
3. Place in the fridge to marinate while making the patties.
4. for the patties: In a large bowl, combine all ingredients until well mixed.
5. Form mixture into patties. (I made 8 relatively large patties out of mine).
6. Preheat skillet over medium-low heat.
7. Spray skillet with nonstick cooking spray
8. Add patties and cook ~10 minutes on each side, until center is no longer pink.
9. Take patties off skillet, top with slaw to serve.
10. Enjoy!

Crock Pot Pineapple Chicken

I found this recipe on Pinterest.
I love pineapple, especially cooked pineapple.
I also love Asian inspired food.
I hate when recipes, particularly crockpot recipes, only include just enough sauce to flavor things...and then leave them dried out.
So here is my doubly sauced, doubly delicious version of pineapple chicken -- which also works well as a freezer meal, plop it all in a freezer bag and when the time comes to eat put it in the crockpot and cook a little longer.

ingredients
1 package of chicken breasts (typically 4 breasts, about 1.5lbs)
1C soy sauce
1C teriyaki sauce
2 20oz cans pineapple chunks (use juice from one can, discard the juice from the other)
1/4 tsp crushed red pepper flakes

directions

1.  Add chicken breasts to crock pot*.
2. In a medium bowl, toss pineapple chunks with teriyaki sauce, soy sauce, pineapple juice, and red pepper flakes until combined.
3. Pour mixture over chicken breasts.
4. Cook on low for 6-8 hours (longer if you are pulling this out of the freezer).
5. Using two forks, shred chicken (in or out of the crockpot, your choice).
6. Cook shredded chicken in crock pot for at least 30 more minutes.
7. Serve over rice.
8. Enjoy!

*I just learned of these magical things called crock pot liners, Put them over your crockpot as you would a trash bag over a garbage can, put your crockpot meal in, cook and toss the liner away! Clean is 10000000000000000000000000x easier, definitely worth the money.

Churro Cupcakes

I found this recipe on Pinterest and, as our final football game of the season was on Cinco de Mayo, decided they would a delicious treat for my team!
In all seriousness, I think this may be my favorite cupcake EVER. And it even tastes like a churro to boot!

yield: 28 cupcakes

ingredients
for cupcakes
1.5C all-purpose flour
1.5C cake flour
1 tbs baking powder
1 tbs ground cinnamon
1C (2 sticks) salted butter, room temperature
1 3/4C sugar
4 eggs, room temperature
2 tsp vanilla extract
1.25C 2% milk

for cinnamon sugar topping
4 tbs butter, melted
1/2C sugar
2 tsp ground cinnamon

for cinnamon cream cheese frosting
1/2C (1 stick) butter, softened
8oz cream cheese, softened
1/2 tsp vanilla extract
1 tsp ground cinnamon
5C powdered sugar
1 tbs heavy cream

directions

1. for cupcakes: Preheat oven to 350 degrees.
2. Line muffin tin with cupcake liners (or grease cups if not using liners).
3. In a medium bowl, whisk together flours, baking powder, and cinnamon.
4. In a large bowl (or stand mixer), cream butter and sugar on medium-high speed until fluffy - about 3 minutes.
5. Add eggs, one at a time, beating until each is incorporated.
6. Add vanilla, beat until incorporated.
7. Reduce speed to low.
8. Add flour mixture in 3 parts, alternating with milk.
9. Beat for 2 minutes, until well incorporated.
10. Fill each cupcake liner ~2/3 full. 
11. Bake for 20 minutes, or until a toothpick comes out clean.
12. Let cupcakes completely cool.
13. for cinnamon sugar topping: Melt butter in a small bowl.
14. In another bowl, combine sugar and cinnamon.
15. Brush tops of cupcakes with melted butter.
16. Dip the top of the buttered cupcakes into the cinnamon sugar mixture.
17. for the cinnamon cream cheese frosting: In a medium bowl (or stand mixer), beat butter and cream cheese for 2 minutes on medium speed.
18. Mix in vanilla, heavy cream, and cinnamon.
19. Add powdered sugar 1 cup at a time until all is incorporated.
20. Beat on medium-high speed for 4 minutes.
21. Pipe (or spread) onto cupcakes.
22. Enjoy!

Blueberry Power Muffins

I am a sucker for muffins. I am not a fan of how hungry you are shortly after eating a muffin.
I came across this recipe on Pinterest and thought that with some slight changes, the protein in this muffin could help keep me fuller longer.
The muffins are delicious, and definitely more filling than a regular muffin their size.

yield: 12 muffins*

ingredients
2C whole wheat flour
1C oats
2/3C sugar
1/2C sliced almonds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
12oz honey Greek yogurt
2 eggs, room temperature
4 tbs butter, melted and slightly cooled
1 tsp vanilla extract
1C fresh blueberries

directions

1. Preheat oven to 350 degrees.
2. Spray muffin tin with cooking spray or oil.
3. Combine flour, sugar, oats, almonds, baking powder, baking soda, and salt in a bowl.
4. In a second bowl, whisk together yogurt, eggs, butter, and vanilla.
5. Fold yogurt mixture into dry mixture, stirring to combine completely.
6. Gently fold in blueberries (I used my hands here because the batter was thick).
7. Divide evenly into muffin cups.**
8. Bake until a tooth pick comes out clean, about 20-24 minutes.
9. Enjoy!

*If you want smaller muffins, fill the tins less and you will have more muffins.
**This batter is VERY thick. Where you put the batter in the muffin tin is where it will stay. So feel free to scoop them in and above the top of the muffin cup, they will just bake that way without running over the edges.

Spiced Apple Chicken Noodle Soup

We've been having quite a dreary, rainy week here in Maryland.
I decided to take the opportunity to try out this recipe with a few modifications.
It made a TON of soup, about 6 hearty helpings. It was delicious and easy as well.

yield: 6 BIG servings

ingredients
3 quarts chicken stock (homemade or store bought)
3 carrots, diced
freshly ground black pepper
1 package (~1 lb) Nature's Promise Spiced Apple Chicken Sausage
1 tbs dried dill
1/4C fresh parsley, chopped
1 scallion, diced
12oz package of egg noodles

directions

1. Place chicken stock in a stockpot over medium-high heat, and bring to a simmer.
2. Add carrots.
3. Remove sausage casings and break sausage into desirable size.
4. Add sausage to stock.
5. Simmer for 10 minutes, stirring occasionally.
6. Add dill, scallion, and parsley to the pot.
7. Simmer for 10 minutes, stirring occasionally.
8. Add noodles to the pot, cooking until al dente (or to your preferred tenderness).
9. Enjoy!

Cherry Coke Float Cupcakes

I was sent this recipe by my GGGGLittle (I know, I'm old) and being as I have a love affair with cherry coke thought they would be perfect to make for my sorority's fundraising event.
I was super excited for the cupcakes to be finished so that I could eat them.
To be honest, they were kind of eh right after being done.
BUT! Much to my surprise (and excitement!) after sitting over night, the flavors melded and the cupcakes were delicious the following morning.
So, do I recommend these cupcakes?
1) Yes, I wouldn't put anything on here I wouldn't recommend.
2) Not right away, I would let them sit at least 8 hours to let the flavors blend.

yield: 32 cupcakes

ingredients
for the cupcakes
3C all-purpose flour
6 tbs cocoa powder
1 tsp baking soda
1/2 tsp salt
1.5C sugar
2 sticks (1C) salted butter, room temperature
2 eggs, room temperature
1C buttermilk, room temperature
1.5C Coke
3 tsp vanilla extract

for the filling
12oz can cherry cake and pastry filling*

for the glaze
1.5C powdered sugar
4 tbs Coke

for the icing
1.5C heavy cream, chilled
6 tbs powdered sugar

for garnish
maraschino cherries

*I found "cake and pastry filling" more convenient than the "pie filling" the original recipe called for because there are no large chunks of cherries in the cake and pastry filling.

directions

1. for the cupcakes: Preheat oven to 350 degrees.
2. In a small bowl, combine flour, baking soda, salt, and cocoa powder.
3. In a large mixing bowl (or stand mixer with paddle attachment), beat butter and sugar on medium-high until light and fluffy - about 2 minutes.
4. Mix in eggs one at a time, beating well after each and scraping down the sides of the bowl if needed.
5. In a small bowl, combine buttermilk, Coke, and vanilla. Make sure to let the foam calm down after you mix them together. Foam is not welcome here.
6. Beginning with flour mixture, alternate adding flour mixture and Coke mixture in 4 parts beating until just incorporated.
7. Fill each cupcake liner about 2/3 of the way full.
8. Bake for 16-18 minutes, until a toothpick comes out clean.
9. Cool on a wire rack.
10. for the filling: Using a paring knife, cut a cone shape in the middle of each cupcake.
11. Add a spoonful of cherry cake and pastry filling to each cupcake.
12. for the glaze: In a small bowl, whisk together the powdered sugar and Coke until smooth.
13. Spread a small amount of glaze over each cupcake.
14. for the icing
15. Chill mixing bowl for 10-15 minutes.
16. In a large bowl (or stand mixer with whisk attachment), whisk heavy cream on low speed for 2 minutes.
17. Begin to add powdered sugar 1 tablespoon at a time.
18. Once all of the powdered sugar is added, increase the speed to medium-high.
19. Whisk for 5 minutes, until cream is holding stiff peaks.
20. Pipe or spread icing onto cupcakes.
21. for garnish: Top each cupcake with half of a maraschino cherry.
22. Enjoy! (and for maximum enjoyment, let sit for 8 hours before eating)

Milk & Cookies Cupcakes

I found this recipe on Pinterest and when tasked with making cupcakes for my sorority's fundraising event, I knew I had to try it.
I made a few minor changes to the recipe, and they turned out great....and they were pretty too!

yield: 24 cupcakes

ingredients
for cupcakes
2C sugar
4 eggs, room temperature
2.5C all-purpose flour
1C 2% milk
3/4C vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla
3/4C mini chocolate chips
2 tbs all-purpose flour (to coat chips)

for frosting
3 sticks (1.5C) salted butter, room temperature
3.5C powdered sugar
7oz sweetened condensed milk
1 tsp vanilla extract

for garnish
mini chocolate chip cookies*

*I bought chocolate chip cookies from the bakery section of the grocery store and cut them in half to use on top. Saved myself some baking

directions

1. for cupcakes: Preheat oven to 325 degrees.
2. Line muffin pan with cupcake liners, or grease pan if not using cupcake liners.
3. Beat together eggs and sugar in large bowl (or stand mixer with paddle attachment) on low for 2 minutes.
4. Alternate adding flour and milk, on low speed, until combined.
5. Add oil, baking powder, and vanilla. Beat on low for 1 minute.
6. In a small bowl, add mini chocolate chips and 2 tbs flour, mixing to coat all the chips with flour.
7. Fold coated chips into batter.
8. Fill cupcake liners about 2/3 of the way full.
9. Bake for 24-26 minutes, or until a toothpick comes out clean.
10. Allow to cool on wire rack.
11. for frosting: In a large bowl (or stand mixer with paddle attachment), beat butter on medium-high speed for 2 minutes.
12. Add powdered sugar, alternating with condensed milk, on low speed.
13. Add vanilla extract.
14. Beat on medium-high speed for 5 minutes.
15. Pipe (or spread) onto completely cooled cupcakes.
16. for garnish: Place a mini chocolate chip cookie or half of a mini cookie for decoration if you wish.
17. Enjoy!

Panera Macaroni and Cheese

I love Panera's Macaroni And Cheese. LOVE.
My wallet does not love it as much.
When I found this recipe on Panera's site (via Pinterest, of course!), I knew I had to give it a whirl.
For little more than what you pay at Panera for one serving, you end up with four HUGE (or probably six normal human size) portions of delicious, super creamy mac and cheese that is pretty darn close to the real deal.
Definitely a "do again", and definitely worth a go.

yield: 4-6 servings

ingredients
16oz box of small pasta shells
1/4C butter
1/2C all-purpose flour
2.5C heavy cream
6 slices of white American cheese, chopped
8oz extra-sharp Vermont cheddar, shredded
1 tbs Dijon mustard
1 tsp table salt
1/4 tsp hot sauce

directions

1. Prepare pasta according to package directions.
2. Melt butter in large pot over low heat.
3. Whisk in flour, and cook 1 minute while whisking constantly.
4. Gradually whisk in cream.
5. Cook over medium heat, whisking until mixture thickens and bubbles.
6. Remove pan from heat.
7. Add cheeses, mustard, salt, and hot sauce; stirring until cheese is melted and sauce is smooth.
8. Stir in pasta, until cheese sauce is evenly distributed.
9. Enjoy!

Crock Pot Wine & Tomato Braised Chicken

I found this recipe on Pinterest, and I knew I had to give it a go -- wine, chicken & the ease of using the crock pot. All big pluses in my book. I did some modification based on what I had in my house, and it turned out great....in the words of my fiance, "definitely a do again."

yield: 10 servings

ingredients
3oz salami (I used about 1/3 of the stick of Wegman's Sweet Sopressata Salame), finely diced
1 large onion, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp fennel seeds
1 tsp black pepper
1 bay leaf
1C pinot noir
28oz can kitchen cut tomatoes, with juice
1 tsp salt
~4lbs chicken breasts

directions

1.  Trim fat off of chicken breasts and cut each breast into 3 or 4 pieces.
2. Place chicken breasts into crock pot.
3. Cook salami in a large skillet over medium-low heat, 5 minutes. Stirring occasionally so the salami does not burn.
4. Sprinkle salami over chicken in crock pot, keeping as much of the grease in the skillet as possible.
5. Add onion to the skillet over medium-low heat, stirring occasionally for 5 minutes.
6. Add garlic, thyme, fennel seeds, pepper, and bay leaf. Cook, stirring, for 2 minutes.
7. Add wine, cook for 6 minutes over medium-low heat. Stirring occasionally.
8. Add tomatoes (with juice) and salt, stir occasionally while cooking for 5 minutes.
9. Pour tomato mixture over the chicken in crock pot.
10. Cover and cook until chicken is tender, about 2.5-3 hours on high or 5.5-6 hours on low.
11. Remove the bay leaf.
12. Serve over your choice of pasta or rice (I chose whole wheat egg noodles).
13. Enjoy!