Category: Healthy Living


Mar
2016

Strawberry Basil Fontina Bites!

categories: 20 Minutes or Less, Healthy Living, Healthy Snacks, Party Time, Recipes, Shopping, Sides

Have you ever found yourself needing appetizers in a pinch? Most of the time I whip up an Italian meat, cheese, and olive tray. My go-to tray not only pairs perfectly with the drinks, which most often accompany my need for appetizers, but is also super easy to create because the ingredients are always in my refrigerator!

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Spring into entertaining in the warmer months and winter appetizer choices seem overused.  Spring clean your recipes and replace the winter palate with sweet and savory small bites, with a ton of color of course! Easy and delicious are equally important qualities of these quick appetizers. Seasonal fruits and herbs are absolutely scrumptious with cheeses. What cheese works best? A solid but creamy cheese with a strong taste is always on point.

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Don’t forget the finishing drizzles. I am currently obsessing over Vincotto’s Fig. A sweet and smooth vinegar, made from fig juice aged in oak barrels. It is versatile, tasty, and totally addicting! So here is my latest creation…enjoy!

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Strawberry Basil Fontina Bites

Ingredients:
12 strawberries, washed and destemmed
12 medium basil leaves
4 oz. fontina cheese, cut into 2 inch squares
toothpicks
Vincotto Fig vinegar for drizzle

Directions:
Stack one piece of cheese, one basil leaf, and one strawberry stem side down.
Spear with a toothpick.
Drizzle vinegar to taste.

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Enjoy!
Ciao!


Mar
2016

The Best Egg Salad Ever!

categories: 20 Minutes or Less, Breakfast, Dinner, Healthy Living, Healthy Snacks, Lunch, Recipes

Use up your leftover hard boiled eggs and transform them into a creamy egg salad you can slather on some fresh bread. The flavor is bold, but very comforting. I totally forget about egg salad! With Easter right around the corner, you have the eggs already made, so….

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Of course you could just mix the eggs with mayonnaise, but that is totally boring. Channel the flavors of your favorite deviled eggs, the spicy, the sweet, the savory. By savory I absolutely mean BACON! First, you need my perfect hard boiled eggs recipe. Now, the egg salad…

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The Best Egg Salad Ever

Ingredients:
6 hard boiled eggs
1 cup chopped bacon, cooked
1/2 cup mayonnaise
3 tbsp. spicy mustard
1 lemon
salt/pepper
fresh dill, finely chopped
paprika, sprinkle
your favorite soft bread

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Directions:
Add hard boiled eggs to a large bowl.
Mash with a fork or coarsely chop into squares.
Add mayonnaise, mustard, salt and pepper to taste.
Mix in chopped bacon.
Squeeze 1/2 lemon.
Top with fresh dill.
Spoon a heaping pile of egg salad between two slices of fresh bread.

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Enjoy!
Ciao!


Mar
2016

How To Make Perfect Hard Boiled Eggs Every Time!

categories: 20 Minutes or Less, Breakfast, Healthy Living, Healthy Snacks, Recipes

Hard boiled egg perfection.  It can totally happen. The process requires us to filter out the bad habits and shortcuts we have collected over the years.  Most of us will hard boil eggs to color for Easter, unless we happen to stubble upon lovely, already pastel-ed eggs.  Good luck!  Blue eggs are really just that, a regular egg with a beautiful, light blue shell. Most are laid by the Araucana, also known as an Easter Egg chicken. Nope, unfortunately they are not blue and don’t sport cute bunny ears.  No problem, we will make our own. So cool though, right?

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Here are the 5 , ok 6, most important hard boiled egg tips:

  1. Don’t use fresh eggs.  Seems counterintuitive, I know, but older eggs have a weaker hold on the shell, making them easier to peel.  We will add salt, too. Just in case.
  2. Don’t crowd the eggs in the pot.  Overcrowding a pan or a pot in any cooking situation is never a good thing.  Give the eggs some room to absorb heat slowly and evenly.
  3. Cover with COLD water. You might think adding hot water is speeding up the time-to-boil, but thats not what we want!  Start with cold water and inch or two above the tops of the eggs.
  4. Turn off the heat when the eggs start boiling.  But don’t jump the gun.  Let the rapid boil begin before killing the heat.  The start of tiny bubbles is just the beginning, wait until things get crazy.
  5. Cover for 10 minutes. 10 is my lucky number for the perfect hard boil.  Depending on pan temperature and surface area this could vary.  Experiment and max out at 15 to avoid overcooked yolks.
  6. Treat the eggs to a nice cold ice bath. We want to stop the cooking and make a last attempt at easy peeling.

Now that we know why we are doing what we are doing, Here is the recipe…

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Hard Boiled Eggs:

Ingredients:
6 eggs, not super fresh
dash of salt
water, to cover eggs
ice

Directions:
Cover eggs with water until 1 inch above tops of eggs.

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Add salt.

On high heat, bring to a boil.

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Turn off heat and Cover for 10 mins.

Transfer eggs to an ice bath.

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Dry with a towel, color, or peel and eat.

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Enjoy!
Ciao!


Mar
2016

One Pan Roasted Chicken and Spring Vegetables!

categories: 20 Minutes or Less, Dinner, Healthy Living, Recipes

Happy Spring! As the weather warms up it is time for easy one pan dinners showcasing colorful Spring vegetables.

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When I am in the mood for glazed chicken I love a skin-on cut of chicken. The skin crisps up really nice and holds the flavors so well. Spring brings out the spicy, sweet in me. My favorite combination is always a honey sriracha glaze, and this time I added lemon to the mix. Enjoy this Spring chicken dinner! Here is the recipe…

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Roasted Chicken and Spring Vegetables
Ingredients:
2 pounds skin-on, bone-in chicken thighs
Salt and freshly ground pepper
3 tbsp. honey
1 tbsp. sriracha
2 lemons, quartered.
3 tablespoons extra-virgin olive oil
1 tbsp. rosemary
1 tbsp. onion powder
1 tbsp. basil
4 garlic cloves, finely chopped
1-1/2 cups fingerling potatoes
1 small onion chopped
2 cups brussels sprouts, halved
1 cup carrot, chopped, or left long cut in half
1/2 lb. fresh green beans
fresh dill

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Directions:
Preheat the oven to 500 degrees.
Rinse the chicken and pat dry.
Season with salt and pepper.
Place skin side up on a rimmed baking sheet.
Mix honey, sriracha and brush onto chicken skin.
Squeeze one quarter of lemon.
Roast chicken for 15 minutes.
Add vegetables and potatoes to a Ziploc bag.
Add olive oil, rosemary, onion powder, basil, and garlic. Gently coat.
Remove the chicken from the oven.
Add vegetables to pan surrounding chicken.
Put pan back in the oven for 20 minutes until the vegetables are tender and the chicken is golden and cooked through. Squeeze the remaining 1/2 lemon over the chicken- extra glaze to taste and more lemon over the vegetables.
Top with the dill and serve.

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Enjoy!
Ciao!


Feb
2016

Pulled Chicken Sloppy Joes!

categories: Dinner, Healthy Living, Recipes

Definitely not the lunch lady’s sloppy joes…
These pulled chicken sloppy joes are made with chicken breast instead of red meat. A healthy alternative to the traditional ground meat sloppy joe, the sugar can be adjusted for sweetness or you can even try a little honey instead!
Here is the recipe…
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Pulled Chicken Sloppy Joes
(Makes 6 sandwiches)

Ingredients:
3 chicken breasts, salt/peppered baked until internal temperature 165 and pulled
1/4 cup dark brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
3 cloves garlic, chopped
1 small onion, chopped
1 small bell pepper, chopped
1 32oz. can San Marzano tomatoes
1 tsp. cayenne pepper
salt/pepper to taste
4 -6 rolls, sliced, toasted, and buttered

Directions:
Whisk together worcestershire sauce, tomato paste, and brown sugar.
Add garlic, onion, bell pepper to a large pan and cook 5 minutes.
Add chicken and tomatoes, cayenne pepper, salt and pepper.
Reduce heat, simmer until sauce thickens.
Spoon onto rolls and serve.

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Enjoy!
Ciao!


Feb
2016

Vegetable & Chicken Stuffed Zucchini Boats

categories: 20 Minutes or Less, Dinner, Healthy Living, Lunch, Recipes

Healthy, delicious, quick and easy meals do exist! Often the easy part of the recipe involves planning ahead, having the ingredients on hand, or in this case, using up what’s in the fridge!

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Chop up left over vegetables to create the filling for the scooped out zucchini boats. Use what you have – I did! Carrots, celery, mushrooms, spinach would all be delicious too. The chicken can easily be left out to create a vegetarian version of the dish.

Here is the recipe…
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Vegetable & Chicken Stuffed Zucchini
(Makes 2 boats)

Ingredients:
1 medium zucchini, cut in half and scoop out half of zucchini
1/2 small red onion
1/2 bell pepper, sliced or chopped
3/4 cup broccoli florets
1/4 cup sun dried tomatoes
1 cloves garlic, finely chopped
1 small chicken breast, diced
2 tbsp. olive oil
salt/pepper to taste
fresh gated Locatelli Romano

Directions:
Pre-heat oven to 350 degrees.
Add olive oil, scooped out zucchini, and garlic to a hot pan.
Sauté onion, pepper, broccoli, tomatoes, and chicken.
Salt/ pepper.
When vegetables are cooked but still crisp, spoon mixture into zucchini boats.
Bake 350 degrees for 20-25 minutes until zucchini softens.
Remove from oven and top with grated Locatelli Romano.

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Enjoy!
Ciao!


Jan
2016

Chili Lime Pork Tacos!

categories: Dinner, Healthy Living, Recipes

Escaping the cold is always a great idea …boarding a jet plane, landing in paradise with sunshine , and being handed a drink with a tiny umbrella. Yep, sounds totally amazing!
How about escaping our winter comfort foods? Cooking with Latin flavors reminds me of the beach, and our tiny umbrella is the lime. The kids just ate two tacos each, so these are definitely a favorite in our house!
Here is the recipe…

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Chili Lime Pork Tacos

Ingredients:
1.5 lb. boneless pork ribs (cut off extra fat)
1/4 cup Lime juice – 2 squeezed limes
1/4 cup chili powder
2 tbsp. ground cumin
1 tbsp. cayenne pepper
2 cups chicken stock
4 cloves garlic, finely chopped
salt/pepper

Toppings:
Shredded lettuce
Tomatoes
Cheese
Red Onion
Green Onion
Fresh lime wedges
Cilantro, finely chopped

Directions:
Add lime juice in a large mixing bowl.
Whisk in chili powder, ground cumin, cayenne pepper, and garlic.
Add pork to a large Ziploc bag, pour in marinade.
Refrigerate 6-24 hours.
Add contents and chicken stock to a baking dish.
Bake 300 degrees for 3-4 hours until ribs are tender and start falling apart when touched with a fork. Add liquid as needed.
Let stand for 5 minutes and shred pork.
Add pork and toppings to the tortilla shell or make a salad, squeeze lime wedges.

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Enjoy!
Ciao!


Jan
2016

Sicilian Split Pea Soup!

categories: Around Pittsburgh, Dinner, Healthy Living, Homemade Italian, Recipes, Soup

Show winter who is boss with a big pot of hot soup! I think of this soup as a vegetable soup but somehow adding peas automatically makes it…Sicilian Split Pea Soup!

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Maybe it is because we rarely add peas to soup. Because they get super mushy, yes. The fix? Add the peas last or start with dehydrated split peas. The broth base can be chicken stock, bouillon, or this recipe can easily be made into a vegetarian recipe. I didn’t have one on hand, but a ham bone is traditionally put in the stock for even more depth of flavor. Stay warm! Enjoy!

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Here is the recipe…

Sicilian Split Pea Soup

Ingedients:
4-6 cups of your favorite chicken stock
1 medium onion, finely chopped
1 shallot, finely chopped
4 carrots, sliced into rounds
3 celery stalks, diced
2 tbsp. olive oil
1/2 lb. ditalini/tubetti pasta
12 oz. peas/ 3/4 cup dehydrated split peas (soaked overnight)
salt/pepper to taste
1 tsp. rosemary
1 tsp. thyme
1 tsp. dried basil

Directions:
Heat olive oil in a large soup pot.
Add onion and shallot, cook until soft.
Pour in chicken stock and bring to a boil.
Add carrots and celery and cook for 20-30 minutes until softened.
Season with rosemary, thyme, basil, salt, and pepper.
Boil water in another pot and cook pasta until slightly under, al dente.
Drain and return pasta to the pot, adding 2 ladles of soup broth to keep it from sticking.
If adding cooked peas add them last.
Add 1/4 cup of noodles to a soup bowl.
Pour over 1-2 ladles of soup.
Top with fresh grated parmesan cheese and serve hot with a crusty bread.

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Ciao!


Jan
2016

Spiced Grapefruit Tea!

categories: Breakfast, Drinks, Healthy Living, Healthy Snacks, Recipes

A stuffy head, sore throat, and 10 degrees high temperature calls for some tea! I am typically not a tea drinker, but I was looking for relief coupled with enjoyable flavors. The grapefruit component adds a sense of being full. Perfect for someone looking to curb extra snacking while being stuck indoors. I added some coconut oil because it has wonderful antibacterial, antifungal, and anitmicrobial properties. We don’t have time to get sick!
It is 9am or I would totally add a shot of bourbon to this amazingly delicious, flavorful warmup!

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Here is the recipe…

Spiced Hot Grapefruit Tea
Ingregients:
1 cup water
1 grapefruit juice, freshly squeezed
2 cinnamon sticks
A Pinch of cayenne pepper
1/2 tsp. coconut oil
4 cloves
(honey, sliced grapefruit, cinnamon stick for garnish)

Directions:

Heat water and grapefruit juice with cinnamon sticks, cayenne pepper, and cloves.
Submerge teabag or your favorite loose leaf tea preparation and let steep for 4 minutes.
Add honey to taste, coconut oil, sliced grapefruit and a cinnamon stick for garnish.
Feel like a Hot Toddy? Add a shot of bourbon!
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Enjoy!
Ciao!


Nov
2015

Potato Soup!

categories: Dinner, Healthy Living, Lunch, Recipes, Soup

I am convinced that sometimes we want things only because we can’t have them! I made this creamy and delicious soup last week for Meatless Monday, and all I could think about was adding bacon. Crispy delicious totally crunchy bacon bits were on my mind. Hearty, creamy, and full of your favorite vegetables, this soup is a meal! Think loaded baked potato and add some fun toppings like chives, shredded cheese, sour cream, even chili. Serve with your favorite crusty bread and Enjoy!

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Potato Soup
makes approx. 2 quarts

Ingredients:
4 large potatoes, peeled and diced
2 carrots, chopped
5 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
4 cups water
4 cups vegetable stock
4 tbsp. Butter, sliced into tbsp.
1/4 cup fresh grated Parmesan cheese
6 tbsp. Flour
1 cup heavy cream
Salt/pepper to taste
(Optional- 1/2 lb. bacon/pancetta, finely chopped and cooked until crunchy)

Directions:
In a large stock pot, add potatoes, carrots, and celery. Fill 4 cups water or to top of vegetables and heat.
Cook in water until tender.
Remove vegetables and set aside.
Add onion and butter to pot and cook until the onions are translucent, add stock.
Stir in flour and Parmesan cheese.
Add heavy cream, little by little, while stirring.
Bring to a boil to thicken, and add vegetables.
Add more vegetable stock until desired consistency.
Salt/pepper to taste

Top with bacon, shredded cheese, any of your favorite baked potato topping would be delicious!
Enjoy!
Ciao!