My Feature in Wiregrass Living Magazine!

So, I've got some wonderful news to share with you all - My blog is featured in the January/February issue of Wiregrass Living magazine, with a 14 page spread (and cover photo)!  Wiregrass Living is published in my hometown of Dothan, AL, and I was thrilled to hear that they'd be featuring my recipes.  

As soon as the magazine hit newsstands, we headed to the local Barnes & Noble, and you can imagine my surprise when I first saw the issue, and a recipe from my spread made the cover!  I was even more happy with the recipe they chose for the cover - Chunky Chicken Noodle Soup.  Why?  Well, this is a much-loved family recipe that I originally blogged about HERE.

The article features recipes that make it easy to incorporate fresh fruits and healthy vegetables into your meals, during these chilly winter months when it's easy to rely on our favorite, maybe not-so-healthy, comfort foods.

I thought I'd share some pages of the spread with you, along with two recipes.  I hope you enjoy!

Bon Appetit, my friends!

Recipes Featured:

1.   Asparagus, Mushroom & Roasted Red Pepper Quiche with Bacon & Gruyere

2.  Very Berry Arugula Salad with Toasted Almonds, Mandarin Oranges & Balsamic Vinaigrette

3.  "Just Peachy" Shortcake with Toasted Pecans, Buttermilk Biscuits & Maple Drizzle

4.  Whole Wheat Penne with Turkey Sausage & Veggies

5.  Tomato & Corn Salad with Bacon and Blue Cheese

6.  Yogurt, Blueberry & Homemade Granola Parfaits

7.  Nutella-Peanut Butter Crepes with Bananas & Strawberries

8.  Greek Chicken Wraps

9.  Prosciutto, Mozzarella, Tomato & Basil Bruschetta

10.  Chunky Chicken Noodle Soup

Very Berry Arugula Salad with Toasted Almonds,

Mandarin Oranges & Balsamic Vinaigrette

Serves 4-6

Ingredients:

For the salad:

5 oz arugula (4 large handfuls)

1 lb. strawberries, quartered

1 cup blueberries

1 (15 oz) can mandarin oranges, drained

1/2 cup sliced almonds

1/3 cup roasted sunflower kernels

1/2 red onion, minced

4 oz goat cheese, crumbled

For the vinaigrette:

1/4 cup balsamic vinegar

2 tsp light brown sugar

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

3/4 cup grapeseed oil

Directions:

Preheat oven to 375 degrees F.  Place the almonds on a baking sheet in a single layer.  Bake for 3-4 minutes, or until lightly toasted and fragrant.  Set to the side.

Pour the arugula into a large bowl.  Add the strawberries, blueberries, oranges, toasted almonds, sunflower kernels, red onion and crumbled goat cheese.  Gently toss to combine all ingredients.

Divide salad onto individual serving plates and lightly dress with the desired amount of vinaigrette, reserving extra for later use.

To make the vinaigrette:

Pour all vinaigrette ingredients into a mason jar, with a tight-fitting lid.  Vigorously shake the jar for 1 minute to thoroughly combine.  

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Prosciutto, Mozzarella, Tomato & Basil Bruschetta

Serves 4-6

Ingredients:

1 pint grape tomatoes, halved

8 oz. fresh mozzarella pearls

3 oz. prosciutto, cut into small pieces

10 large fresh basil leaves, chopped

2 Tbsp. extra virgin olive oil

Freshly ground black pepper, to taste

1 whole French baguette, sliced 1/2 - 3/4" thick

1 clove garlic, sliced in half

Directions:

Preheat broiler to 500 degrees F.

Combine tomatoes, mozzarella, prosciutto, basil and olive oil in a large bowl.  Season with freshly ground black pepper and mix together well.

Next, arrange the bread slices in a single layer on a baking sheet that's been lined with a silicone mat or sprayed with no-stick cooking spray.  Place under the broil and toast until golden brown.  Remove from the oven and let cool slightly.

Once bread is just cool enough to handle, lightly rub each piece with the garlic, cut side down.  The harder you rub, the stronger the garlic flavor will be.

Just before serving, spoon topping over the toasted bread.  Serve immediately.

Meatball Tortellini Soup

On a recent bone-chillingly cold day here in Birmingham, I saw this recipe on the cover of the January/February issue of Food Network Magazine, and I couldn't get the ingredients fast enough!  I love soups that are chunky, with plenty of yummy ingredients.  No wimpy soups around here.  This one is jam-packed with deliciousness like meaty meatballs, cheesy tortellini, and hearty baby spinach.  It was the perfect solution to winter's chill.

The meatballs are easy and flavorful.  They're formed into one-inch balls and browned until golden in a dutch oven.  Next, all the soup ingredients are combined through a few additional steps, and then the meatballs take a second trip into the pot and finish cooking while the soup simmers for a few minutes.  The tortellini is added at the very end, and voila!

The great thing about this soup is that it's on the healthy side.  The magazine states that there's 474 calories per serving.  You could make it even healthier by substituting ground turkey for the ground beef.  

Hopefully, this soup will help keep you warm on one of these chilly nights coming up!

Bon Appetit, my friends.  :)

Meatball Tortellini Soup
Adapted from:  Food Network Magazine

Ingredients:
8 ounces ground beef chuck

1/4 cup grated parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 clove garlic, grated
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 carrots, diced
2 stalks celery, diced
1 quart low-sodium chicken broth
1 9-ounce package refrigerated cheese tortellini
4 cups loosely packed baby spinach (about 3 ounces)

Directions:

Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside. 

Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes. 

Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan. 

Warm Quinoa, Spinach, Chicken & Mushroom Salad

First of all, HAPPY NEW YEAR!  Can you believe 2014 is already here?  Last year seemed to go by so quickly, and I hope it was a fantastic year for you.  Personally, I'm super excited about 2014 and can't wait to see what it has in store. 

The recipe I'm bringing you today is a hearty, warm salad that will be an easy, flavorful addition to your weeknight repertoire.  The ingredients are common and making use of a rotisserie chicken takes this dish up even one more notch on the simplicity scale.  Plus, anytime I can incorporate a little healthy quinoa into a meal, I'm in.

First, a quick dressing is whipped up using red wine vinegar, olive oil, salt & pepper.  Half of this dressing is drizzled over the mushrooms, and then they are broiled until tender.  Delish.  After that, all that's left is cooking the quinoa and then mixing together all the ingredients in a big ole' bowl - baby spinach, chicken, quinoa, mushrooms and the remaining dressing.  A sprinkling of crumbled feta cheese perfectly finishes it all off.

Bon Appetit, my friends!

Warm Quinoa, Spinach, Chicken & Mushroom Salad
Adapted from:  Everyday Food: Great Food Fast by Martha Stewart

Ingredients:
1/2 cup red wine vinegar 
1/3 cup extra virgin olive oil  
Coarse salt and ground pepper  
2 pounds button mushrooms, stems removed and sliced  
1 1/2 cups quinoa  
1 pound baby spinach 
2 cups cooked chicken, diced (a rotisserie chicken is a great time saver!)
8 ounces feta cheese, crumbled

Directions:

Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.

On a large rimmed broiler-proof baking sheet, toss mushrooms with about half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.

Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.

Place spinach and cooked chicken in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

Grandmother Paula's Red Velvet Cake

Can you feel it?  The Christmas spirit, that is??

This time of year is magical.  My parents and grandparents made this time of year so special and unforgettable growing up.  From hearing Santa on the roof, to spotting Rudolph's shining red nose in the Christmas Eve sky, to impatiently waiting at the top of the stairs with my little sisters on Christmas morning, waiting until we were given the go-ahead to come scrambling down the stairs to see what goodies Santa had brought.

Even as an adult, those memories make this time of year just as special.

As I sit here illuminated by the glow of the Christmas tree lights, I'm thankful for the blessings that have come my way.  Among all the holiday shopping, parties, and gift wrapping, it's always fun to bake traditional Christmas goodies.    It just wouldn't be Christmas-time without some homemade sweet treats.  

When it comes to traditional holiday desserts, I can't think of any cake more reminiscent of the season than a strikingly-red, Red Velvet Cake.

This recipe from Paula Deen turned out beautifully.  I made it for our annual Christmas party/luncheon at work, and it was a big hit.  This cake had a somewhat dense, yet tender texture that was moist and perfect.  I did not use Paula's icing recipe after reading the reviews.  It incorporated melted marshmallows, and several reviewers noted that it was a little too sweet.  Instead, I used one of my favorite, classic cream cheese icing recipes and simply added a cup of shredded coconut to give it a twist.

This one will definitely be my go-to recipe in the future.  

Bon Appetit and Merry Christmas, my friends!!!

Red Velvet Cake
Adapted from:  Grandmother Paula's Red Velvet Cake, from Paula Deen

Ingredients:
2 cups sugar

1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar 
Cream Cheese Icing (recipe below)

Directions:

Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. 

Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. 

In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. 

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Cream Cheese Icing:

Adapted from:  Annette Harrell

1 (8 oz.) pkg. cream cheese

1 stick margarine, room temperature

1 lb. confectioners sugar

2 tsp. vanilla

1 cup sweetened, shredded coconut

Ingredients:

In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese and butter until creamy and smooth. Add vanilla. Slowly add small portions of the confectioners sugar and mix on low until well blended. Stir in shredded coconut.  

Tostadas Salsa Verde

 

Oh, how I love this dish.  First of all, Brad and I adore Mexican food.  We make it a point to fit it into our schedules at least once a week, if not more.  Secondly, this dish is so easy and flavorful, that I made it three times within the same week.  See, we had extra ingredients on hand after the first night, and I didn't want them to go to waste.  The solution?  Enjoy it multiple times, of course!

Making use of a rotisserie chicken makes this meal even easier.  If you can't get your hands on a rotisserie chicken, simply poach some chicken breasts ahead of time and shred the meat.  In fact, that's what the original recipe called for.

The tortillas are covered with shredded cheese and then baked to crispy, cheesy perfection.  Then, they are topped with a mixture of tender chicken, salsa verde, fresh cilantro and ground cumin.  This all bakes in the oven until piping hot, and then it's served with a mountain of shredded lettuce, tomatoes and sour cream on top.

Um, yum!

It sort of reminded me of a Mexican pizza of sorts.  You'll love this, folks!

Bon Appetit, my friends!

Tostadas Salsa Verde
Adapted from:  Great Food Fast by Martha Stewart, pg. 211

Ingredients:
4 (6-inch) flour tortillas
3 ounces shredded (3/4 cup) pepper Jack cheese
2 1/2 cups (10 ounces) shredded chicken (from a rotisserie chicken)
1 cup jarred green salsa, plus more for serving
1/4 cup chopped, plus 2 tablespoons cilantro
1/4 teaspoon ground cumin
1 cup shredded iceberg lettuce
3 plum tomatoes, diced
1/4 cup sour cream

Directions:Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.

Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.

Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.