Tuesday, November 18, 2014

Lobster Pockets

Fake lobster meat way buy one get one free when we were purchasing supplies for our mac and cheese bar.  That left me with one pack to find a creative use for.

I give you, lobster pockets!


Lobster Pockets
Ingredients
1 tube store bought pizza dough
1 8 oz package "lobster," chopped
1/4 cup olives, chopped
1/4 cup sun dried tomatoes, chopped
1/4 cup crumbled feta cheese
dried oregano, salt and pepper, to taste

1. Preheat oven to 400. Roll out pizza dough onto a large, lightly greased, baking sheet.  Cut dough into 6 pieces.
2. Mix remaining ingredients in a small bowl.  Fill each dough bundle with about 1/4 cup of filling. Press along edges to seal.  Cook until dough is golden brown, about 15 minutes.  


I served these with a cucumber salad.  If I were you I would try out some dipping sauces with these guys.  Perhaps a tzakiki would be nice with the Mediterranean flavors here.

Wednesday, November 12, 2014

Mixed Berry Muffins

This was a weird morning.  

I had gotten out all the ingredients for these muffins, getting myself set up to start baking.  

Then I get a message from my dude: you should make some blueberry muffins today.  

How weird is that!?! We had not discussed baked goods at all, but somehow both wanted the same thing to eat.  

Incredible.


Mixed Berry Muffins
From How to Cook Everything

Ingredients
3 tbsp melted butter, or vegetable oil
2 cups flour
1/2 cup sugar
1/2 tsp salt
3 tsp baking powder
1 egg
1 cup milk
1 cup berries of your choosing

1. Preheat oven to 375. Line a 12 cup muffin tin with paper liners.
2. Mix butter, flour, sugar, salt, baking powder, egg, and milk in a large bowl.  Once mixture is combined, gently fold in berries.
3. Fill muffin tins 2/3 full with batter.  Bake for 20 minutes or until a toothpick comes out clean. Let rest for 5 minutes before removing muffins from the tin.


I see you eyeing that adorable recipe card holder I got for my bridal shower.


I'm going to miss these weekend breakfasts out on the patio.

Sunday, November 9, 2014

Slow Cooker Double Apple Pork Loin

I am really excited for this recipe and hope you will be too.  The "double apple" comes from sliced apples and apple cider. It's super simple to put together and will surely warm you up as the nights get colder.


Double Apple Pork Loin

Ingredients
2lb boneless pork loin
1 apple, sliced
1 onion, sliced
1 cup apple cider
salt and pepper to taste

1. Place pork on slow cooker.  Place remaining ingredients around the pork.  Season with salt and pepper.
2. Cook pork on low for 6 hours.  When pork is cooked, remove from slow cooker.  Using an immersion blender, blend cider, apples, and onion until smooth.  Place pork back into slow cooker and shred.  Mix, ensuring pork is covered in sauce.


*Note: If you don't have an immersion blender, you can feel free to use a regular blender or food processor.


I served some broccoli cheddar mashed potatoes on the side. So good!  I had some leftovers today in a sandwich and it was glorious.


Tuesday, November 4, 2014

Dunkin Donuts Croissant Donut Review

First, a disclaimer: I have not had an original cronut or any other of it's many imitations.


Now that that's out of the way, I can tell you that I loved the croissant donut!


It is a bit pricey, at $2.49 each.  That makes it much more costly than a regular Dunkin Donuts' donut.


But in my opinion, it was totally worth it. Two thumbs way up!

Sunday, November 2, 2014

Mac and Cheese Bar

The initial title for this entry was "I'm sorry you weren't invited" because really, I am sorry.

This was an incredible dinner party meal and you should all do it for your friends and family.

P.S. I totally wish I could take credit for this idea.

The concept here was to make a large batch of mac and cheese, and then have everyone add their own mix ins.


We mixed in some festive Halloween pasta for the occasion.


Toppings included: chicken, bacon, sausage, "lobster," mushrooms, sun-dried tomatoes, brussel's sprouts, broccoli, gorgonzola, tomato sauce, crispy onions, Ritz, siracha, and bbq sauce.


The possibilities are endless!


Above is my (first) bowl of mac and cheese.

I placed the cooked and cheesed-up pasta in the slow cooker so we could eat at our leisure.


I hope everyone had a fun Halloween!


Monday, October 27, 2014

Apple Pear Crisp

Hey guys, sorry for abandoning you the past few weeks.  I've been dealt an interesting deck of cards this month, but hopefully I'll be back to my regular postings now.


It's been ages since I cooked up a dessert, seriously it was August, so I was really excited to get the blog up and running again with this apple and pear crisp.

Is there anything better than cinnamon and brown sugar?  I just don't know.


Apple Pear Crisp

Ingredients
4 cups sliced apples and pears (feel free to use an combination you like this is not an exact science)
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened and cubed
2/3 tsp nutmeg
1 tbsp cinnamon
2/3 cup brown sugar

1. Preheat the oven to 350.  Place sliced fruit in an even layer in an 8x8 baking pan.
2. In a small bowl mix flour, oats, butter, nutmeg, cinnamon, and brown sugar.  Use your fingers to combine ingredients.  Mixture should be like wet sand. Top fruit mixture, making sure fruit is completely covered.
3. Bake for 60 minutes, until fruit is bubbling.  Let sit for 10 minutes. Serve topped with ice cream or whipped cream.


P.S. I got some pretty killer fall ice cream at the market recently.  1. Cinnamon caramel apple pie, the ice cream is cinnamon flavor! amazing! 2. Pumpkin pie, it's got a cinnamon graham cracker swirl! You probably need both of these in your freezer this fall.


Monday, October 6, 2014

Pumpkin Pasta with Butternut Squash and Chicken

This post goes out Stop and Shop.  They have been stocking their supermarket with all the pumpkin items I could possibly need as fall begins.


Pumpkin Pasta with Butternut Squash and Chicken

Ingredients
1 Jar Stop and Shop Pumpkin Pasta Sauce
1 cooked chicken breast, diced or shredded
1 cup butternut squash, frozen
A bunch of sage leaves, minced
1 tbsp olive oil
1 lb pasta
salt and pepper to taste
Parmesan cheese, for serving

1. Boil a large pot of water for the pasta. Cook according to package directions.
2. In a large skillet heat oil on medium.  Season butternut squash with salt and pepper and toss into heated skillet.  Cook until slightly browned.  Pour pumpkin sauce into skillet along with the cooked chicken.  Allow all components to heat up while pasta is cooking.
3. When pasta is finished, coat with sauce mixture.  Top with minced sage leaves.  Spoon into bowls and top with a hearty spoonful of Parmesan cheese.


The pasta sauce is tomato based, with pumpkin added to it.


How can you not love this bowl that's just screaming FALL?