Lemon Poppy Seed Bread and Tropical Traditions Giveaway!

     I recently received a quart of coconut oil from the wonderful people at Tropical Traditions.  I've never cooked with coconut oil before so I took baby steps when using it.  The oil is in a solid form but can be melted into a liquid so it's very versatile.   I first used it in my Nanaimo bars to thin out the chocolate topping which paired perfectly with the coconut no bake cookie crust. Then I seemed to be stumped on what to make next until I made a visit to a nearby baking store.

     This past weekend I went to visit my parents in Pittsburgh and my mother took me shopping at Make-A-Cake, my favorite baking store!  I spent over $40 in the store and inspiration struck when I put a large bag of poppy seeds into my basket.  I immediately thought of lemon poppy seed cake or bread and knew I could use the coconut oil in the bread.

      When making the bread I used half butter and half coconut oil.  The coconut oil smelled amazing and gave the bread a light flavor of coconut in addition to the lemon and vanilla.  The bread was moist and flavorful.  The glaze on top is tart which is a fabulous contrast to the sweet lemon poppy seed bread.  I can't wait to make these into muffins and share them at work!

Lemon Poppy Seed Bread  (adapted from Annie's Eats)
4 T. butter, softened
1/4 c. coconut oil, melted
1 c. sugar
2 large eggs
zest of 1 lemon
juice of 1 lemon
1 t. vanilla
1 c. vanilla yogurt
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. poppy seeds

For the glaze:
1/2 c. powdered sugar
2 T. lemon juice 

1.  Preheat the oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside.

2.  In a large mixing bowl cream the butter, coconut oil, and sugar until light and fluffy.  Beat in the eggs one at a time, stirring well after adding each one.  Stir in the lemon zest, lemon juice, and vanilla.

3.  In a medium mixing bowl combine the flour, baking powder, baking soda, salt, and poppy seeds.  Mix well to combine.

4.  Add half of the flour mixture to the butter mixture and mix well.  Add in the yogurt and stir well.  Then add the remaining flour mixture and stir until just incorporated.

5.  Pour the batter into the prepared loaf pan.  Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.  Cool on a wire rack.

6.  In a small bowl combine the powdered sugar and lemon juice.  Mix well.  Spread the thick glaze over top of the bread and allow to drip down the sides.  Let the glaze set for 15 minutes and then serve.

Now for the giveaway! 

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America's source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil? You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

One lucky reader will win one quart of Tropical Traditions Coconut Oil.  This giveaway is open to readers in the US and Canada.  This giveaway will run through June 1, 2012.  Winners will be chosen at random and will be contacted via e-mail on June 2. To enter tell me what recipe you would make with coconut oil.  To earn a second entry subscribe to Tropical Traditions Newsletter.  To earn a third entry follow Hezzi-D's Books and Cooks on Google Friends Connect.  To earn a fourth entry follow Tropical Traditions on Twitter @troptraditions.  

Leave a separate comment for each entry along with your e-mail address.  

Disclaimer:  Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

This post linked to:
Mangia Mondays, Making You Crave Mondays,  Mouthwatering Mondays,
Tempt My Tummy Tuesday, Crazy Sweet Tuesday, Sweets for a Saturday,

Challah Bread for Daring Bakers

     May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.  I was really excited to get started because Challah is one of the breads of my list of breads to make.

     I immediately jumped in the weekend after the challenge was posted.  I went with the honey white Challah bread.  The dough was very sticky even after I kneaded in additional flour but I kept working with it.  The dough rose when it was supposed to.  When I went to put it into three strands I had a very difficult time.  By the time I had braided it the strands were seeping into each other.  I cooked the bread and when I took it out you couldn't even tell that it had been braided.  It tasted wonderful but it didn't have the look so it was back to the drawing board.

      My second attempt at Challah was with the Easy Challah Bread.  As the name states it was easy to make and the dough was much less sticky this time around.  When I braided the strands they stayed seperate and the loaf cooked up beautifully.  It was golden brown and crunchy on the outside but soft and fluffy on the inside.  The bread was slightly sweet and delicious as toast.  I'm looking forward to making Challah rolls for sandwiches this summer and trying a few different recipes soon.

Easy Challah (from templedavid.org)

2 c. flour

½ c. warm water

1 t. rapid rise yeast (half a package)

¼ c. sugar

1 large egg

1 t. salt

1 T. butter, melted

     1.       In a large bowl mix the flour, sugar, and salt.

     2.      In another large bowl combine the water and yeast.  Let the yeast sit for 5 minutes or until foamy.

     3.     Add 1 cup of the flour mixture to the yeast mixture and beat until well combined.  Cover with a towel and let stand for 30 minutes.

     4.      Add the egg to the dough and mix well.  

     5.      Add in the remaining flour and mix until the flour is well incorporated.  Remove the dough from the bowl and knead for 10 minutes.  Transfer to an oiled bowl.  Cover and let rise for 1 hour.

     6.      Punch the dough down and knead for 2-3 minutes.  

     7.      Divide the dough into 3 parts.  Roll each part into a long strand.  Braid the three strands together, tucking under the ends.

     8.      Place the braided loaf on a greased cookie sheet.  Cover with a towel and allow to rise for 1 hour.

     9.      Preheat the oven to 400 degrees.

     10.  Brush the loaf with the melted butter.  Bake at 400 for 10 minutes.  Reduce the oven temperature to 375 degrees and bake for an additional 25-30 minutes or until the loaf is golden brown.                       

  

     11.   Cool on a wire rack.

This post linked to: 
Not Baaad Sundays, Scrumptious Sundays, Sundae Scoop Sundays, 

Ugly to Start With by John Michael Cummings

    Jason Stevens is a boy growing up in Harper's Ferry, West Virginia in the 1970's.  His family doesn't have a lot of money and he is often treated unfairly by the people he cares about.  The book is actually a collection of true short stories that are combined under one main character, Jason.  The stories chronicle  different periods of time in his life and how he survived them.

     The earlier chapters of the book deal with Jason and his family.  The family is embarrassed by their small house and rarely do they let anyone inside.  Whenever anyone does get inside the entire family is tense and jumpy.  Jason's father is verbally abusive and takes out his shortcomings on Jason. There's a chapter that deals with Jason's friends, one of whom is homosexual and another who is mentally retarded. 

      In each chapter another issue comes in to play and we find how Jason reacts to it.  The issues run the gauntlet from family problems and infidelity to sexuality and racism.  I found that the way Jason acts in each of these situations is very realistic though not consistent.  He often acts one way in one situation but then does a complete 180 in another situation.  This is most likely because each chapter is a story from a different person.

      The book is different from most books I've read though it is enjoyable.  It's thought provoking on so many different issues.  It's a little hard to follow at times because because it jumps around so much.

      I also enjoyed this collection because I live fairly close to Harper's Ferry and was able to picture many of the places the author was writing about.   Many of the families in my area are similar to Jason's family and the entire book felt very real to me.

I give this book 3 out of 5 stars.

This post linked to:
Saturday Situation,  Review Party Wednesday, 

Brined, Basted, and Roasted Turkey Breast

     It's true.   I've never cooked a turkey or a turkey breast before.  I guess it's because I go to my parents every year for Thanksgiving so I've never really had to make one.  I usually get one free at the market every year at Thanksgiving time but most years I've given it to my parents.  This year was different though;  I decided to keep it for myself.

      One week I decided I needed to cook all day and make freezer meals.  The only problem was that the turkey breast was taking up a large chunk of freezer space.  On a whim I put it into the refrigerator to make on the weekend.  It just so happened my parents called and asked if they could come and visit so I knew this would be the perfect opportunity to make the turkey breast.

     I won't lie...I was scared to make the turkey.  I did a lot of research and looked through a ton of recipes before finally combining two of the recipes to make the perfect turkey breast.  I used the brine from one recipe and the basting and roasting from another.  It made for a gorgeous golden brown turkey that was moist and delicious.

      I was thrilled with how long the turkey turned out.  My mother said it was cooked perfectly and my husband told me it was wonderful.  It was moist and flavorful and I'll be making this recipe for Thanksgiving this year!

Brined, Basted, and Roasted Turkey Breast (adapted from Betty Crocker)
For the brine:
8 c. water
1/2 c. sugar
3/4 c. salt
For the turkey:
1 whole turkey breast (4-6 pounds)
1/2 c. butter
1/3 c. white wine
1 t. thyme
1 t. salt
1 t. paprika
1 t. black pepper
3 garlic cloves, minced
2 t. cornstarch
2 T. cold water

1.  In a bowl large enough to fit the turkey breast, combine the water, sugar, and salt.  Stir well to combine.  Place the turkey breast in the bowl and cover with plastic wrap.  Refrigerate for at least 12 hours but no more then 18 hours.

2.  Preheat the oven to 325 degrees.

3.  Remove the turkey from the brine and rinse in cold water.  Place the turkey skin side up in a shallow roasting pan.  Roast uncovered for 1 hour.

4.  In a small bowl combine the butter, wine, thyme, paprika, salt, pepper, and garlic.  Brush the turkey with half the butter mixture and roast for 30 minutes.

5.  Brush with the remaining butter mixture and roast for at least another hour or until a meat thermometer reads 165 degrees.

6.  Remove the turkey from the oven and let stand for 10 minutes before carving.

7.  Meanwhile, pour the pan drippings into a measuring cup and skim off the fat.  Add enough water to the measuring cup to make 2 cups.  Pour the drippings into a saucepan and bring to a boil.  Mix the cornstarch and cold water into the drippings and boil for an additional minute or until thickened.

This post linked to: 
Shine on Fridays, Create and Inspire Party,

Creamy Taco Mac

    Last night we had London Broil for dinner.  As usual there was a ton left over for the next day.  I wanted to make something a little different so we made steak quesadillas.  I was having a hard time finding a side dish until I saw this recipe on Pintrest.

    Creamy Taco Mac is a great side dish for tacos, enchiladas, quesadillas, or even a taco salad.  It makes a large portion so if you're only making it for 2 or 3 people I'd cut the recipe in half.  I wasn't too sure if the pasta would end up cooking in the tomatoes but it was tender and perfect.  The black beans add some texture to the dish and the spices make it a truly Mexican dish.  It's an easy side dish to whip up with any main Mexican meal.

Creamy Taco Mac (adapted from The Way the Cookie Crumbles)
1 T. olive oil
1 medium onion, chopped
1 red pepper, chopped
1 t. salt
3 cloves garlic, minced
1 t. ground chili powder
1 T. ground cumin
1 t. black pepper
1 T. Penzey's Arizona spice (or just use more cumin and a touch of cayenne)
16 oz. small shell pasta, uncooked
1 (28-oz) can chunky crushed tomatoes
1 (14 oz) can diced tomatoes
2 c. water
1 (15-oz) can black beans, drained
1 (7 oz) container plain Greek yogurt
2 tablespoons cilantro, chopped

1.  In a large skillet heat the oil over medium high heat.  Add in the onion, pepper, and salt.  Cook for 5 minutes or until the onion starts to brown.

2.  Add in the garlic, chili powder, cumin, black pepper, and Arizona seasoning.  Cook for one minute.

3.  Stir in the pasta, crushed tomatoes, diced tomatoes, water, and black beans.  Cover and bring to a simmer.  Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

4.  Scoop about 2 cups of the pasta mixture into a small mixing bowl.  Stir in the yogurt until well blended.  Pour the mixture back into the skillet with the rest of the pasta and mix well.  Continue cooking for 3-5 minutes or until heated through.

5.  Sprinkle with cilantro and serve hot.

This post linked to: 
Frugal Food Thursday, Full Plate Thursday, It's A Keeper Thursday, 

Chicken, Bacon, and Cheese Mini Taquitos

     They call me the chicken and cheese girl.  Before I met my husband I didn't eat fish, I didn't eat seafood, I didn't eat tofu, and I didn't eat hardly any red meat.  I pretty much ate chicken...a lot.  I've changed my tune since then and I eat tofu, I'll have some red meat once a week, I eat tilapia, but I'm still not a fan of seafood. 

      Although I eat a variety of foods now, my favorite thing to make and eat is still chicken and cheese.  My husband on the other hand believes everything tastes better with bacon so this recipe for chicken, bacon, and cheese taquitos was made for the two of us.

      The filling took a little bit of time and effort as the chicken is cooked, then the bacon is cooked, and then the vegetables.   Once everything is cooked the filling of the taquitos is easy.  After they are put together the taquitos are fried to a golden brown.  I loved how crunchy the taco shell became and the inside was pretty tasty too.  The chicken and bacon were balanced out with the peppers and onion then the cheeses gave it a nice flavor.  I really enjoyed these taquitos. 

Chicken, Bacon, and Cheese Mini Taquitos (adapted from Mommy I'm Hungry)
1 lb. chicken breast tenders
5 slices bacon
1/2 onion, minced
1/2 red bell pepper, chopped
2 garlic cloves, minced
4 oz. cream cheese (I used 1/3 less fat)
1/2 c. cheddar cheese, shredded
1 t. black pepper
1/2 t. salt
1/2 t. cumin
1/4 t. red pepper
6 flour tortillas, cut in half
Vegetable Oil

1.  Heat 1 tablespoon of olive oil in a large skillet over medium high heat.

2.  Sprinkle the chicken breast tenders with salt and pepper and place them in the skillet.  Cook for 4-5 minutes on each side or until cooked through.  Remove from heat and cut into bite sized pieces.

3.  Cook the bacon in the same skillet used for the chicken.  Cook until crispy then transfer to a plate covered with paper towels.  Drain for several minutes then crumble the bacon.

4.  Drain all the bacon fat except 1 tablespoon from the pan.  Heat the onion, garlic, and red pepper in the bacon drippings and cook for 5 minutes or until just softened.

5.  In a large bowl combine the chicken, bacon, and vegetables.  Add in the cream cheese and cheddar cheese and mix well.  Sprinkle in the salt, black pepper, red pepper, and cumin.  Mix well.

6.  Cut the tortillas in half.  Spoon about 2 tablespoons of the chicken mixture in the middle of each one.  Roll the tortillas around the filling and seal with a toothpick.

7.  Pour about a half inch of vegetable oil in a skillet over medium high heat.  Add the taquitos in batches of 4.  Turn to brown on all sides.  Remove from the oil and drain on paper towels.  Repeat with remaining taquitos.  Remove toothpicks before serving.

This post linked to: 
Totally Tasty Tuesdays, Tempt My Tummy Tuesdays, 

White Chocolate Brownies: Progressive Picnic!

       I really enjoy the food blogging community and I have fun participating in activities with other food bloggers so when the opportunity arose to participate in a progressive picnic I was all about it!  When I found out my course was dessert I was even more excited.  I had tons of ideas about what type of dessert I wanted to make but in the end when I think of a picnic dessert I think of cookies or brownies because they are easy to pack and easy to eat.

            I didn’t want to make a typical cookie or brownie for the progressive picnic so I searched for something out of the ordinary and came to a decision on white chocolate brownies.  These brownies are perfect for an outdoor picnic.  They are so different from the regular chocolate brownie but are delicious in their own way.  The brownie is thick and starts out tasting cake like but then just melts in your mouth from all the white chocolate in the batter.  A smattering of chocolate chips in the brownies adds another dimension.  These brownies are the perfect ending to a picnic. 

White Chocolate Brownies (adapted from Tartlette)

5 T. butter

6 oz. white chocolate

2 eggs

¼ c. sugar

1 t. vanilla

½ t. salt

1 ¼ c. flour

2 T. milk

½ c. chocolate chips

     1.  Preheat the oven to 350 degrees.  Spray an 8 x 8 baking dish with cooking spray.

       2.  Melt the butter and half of the white chocolate in the microwave checking every 30 seconds until the mixture is melted.  Stir in the rest of the chocolate until it is melted.

    

     3.  In a medium mixing bowl beat the eggs and the sugar until they are pale and thick.

     4.   Add the white chocolate mixture to the egg mixture and mix.  Stir in the salt, flour, vanilla, and milk until just combined.

     5.    Fold in the chocolate chips.  Pour the mixture into the prepared pan.

     6.   Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.

     7.  Cool on a wire rack.  Cut into 16 bars.

See what everyone else made for the picnic!
Bacon Wrapped Stuffed Dates at Growing Up Gabel
Red, White, and Blue Sangria at Peace, Love, Recipes
Thai Basil Chicken Lettuce Wraps at Run DMT
Picnic Perfect Potato Salad at What's Cooking with Ruthie
White Chocolate Brownies at Hezzi-D's Cooks and Books

This post linked to:
What's Cooking Wednesdays, Cast Party Wednesday, Crazy Sweet Tuesdays, Sweet Tooth Fridays
Sweets for a Saturday,

Suffocate by S.R. Johannes: 99 cents this week!

It is May 21st and guess what that means?

S.R. Johannes’ Suffocate is out today!

Suffocate is the first novelette in THE BREATHLESS series. It is a 15,000 word young adult thriller that combines the dystopic and science fiction genres.

Here’s a little about the novelette…

“For centuries, the world outside the Biome has been unlivable. Today, marks the first time anyone will attempt to leave the suffocating ecosphere. Eria is not worried because her scientist father has successfully tested the new Bio-Suit many times. It's a celebratory day until something goes horribly wrong. In the midst of tragedy, Eria uncovers a deep conspiracy that affects the very air she breathes. 

If those responsible find out what she knows, they won't stop hunting her until she takes her last breath.”

The 2nd novella in the series, CHOKE, is scheduled for Fall 2012. The 3rd, EXHALE, is scheduled for Winter 2013.

You can purchase Suffocate for only 99 cents at:

Amazon

B&N 

Also you can add it on Goodreads!

And in case you were wondering here is a bit about the author –

S.R. Johannes is author of the Amazon Bestseller Untraceable and a current nominee of the Georgia Author of the Year in the Young Adult category. After earning an MBA and working in corporate america, S.R. Johannes traded in her expensive suits, high heels, and corporate lingo for a family, flip-flops, and her love of writing. She lives in Atlanta Georgia with her goldendoodle Charley (notice he is listed first :), her British-accented husband, and the huge imaginations of their little prince and princess, which she hopes- someday- will change the world.  You can find her hanging out online and visit her at srjohannes.com

 Twitter- https://twitter.com/#!/srjohannes

Facebook- https://www.facebook.com/srjohannes

Pinterest- http://pinterest.com/srjohannes/

Goodreads- http://www.goodreads.com/author/show/5235537.S_R_Johannes

Baked Penne with Roasted Vegetables: What's Baking?

     With summer on it's way the farmer's market is in full swing.  I love going to our little farmer's market every Friday morning in the summer and picking all the fresh fruits and vegetables that are grown in this area.  Occasionally I make it down to the mall where they have a farmer's market on Tuesdays or downtown where there is live music, the farmer's market, and plenty of flowers. 

      This past week I grabbed a ton of vegetables in hopes of making a delicious and healthy pasta.  It also happens that Ammie from Adventures in my Kitchen is hosting What's Baking? this month and she chose baking with seasonal produce for our theme!   I was looking through Giada's recipes because she always has pasta dishes with fresh vegetables.  There was one for baked penne with roasted vegetables that caught my eye.  While it isn't exactly healthy, it's packed with vitamins from the vegetables.


       This pasta dish is wonderful.  The fresh vegetables get soft but not mushy in the oven.  There is marinara sauce on the pasta but it doesn't overwhelm the flavor of the vegetables.  The cheeses mix into the dish and give it a rich, creamy texture.  This makes a ton of pasta with plenty of leftovers which taste just as good if not better then they did the first day.

Baked Penne with Roasted Vegetables (adapted from Giada De Laurentis)
1 red pepper, cut into 1 inch strips
1 green pepper, cut into 1 inch strips
1 zucchini, quartered lengthwise and cut into 1 inch cubes
1 yellow squash, quartered lengthwise and cut into 1 inch cubes
4 oz. sliced mushrooms
1/2 yellow onion, peeled and diced
3 T. olive oil
4 garlic cloves, minced
1 t. salt
1 t. black pepper
1 t. herbs de Provence
1 t. Italian seasoning
1 lb. penne pasta
3 c. marinara sauce
1 c. grated fontina cheese
1/2 c. shredded mozzarella cheese
1/4 c. Parmesan cheese

1.  Preheat the oven to 450 degrees.  

2.  On a baking sheet, toss the peppers, zucchini, squash, mushrooms, onions, and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

3.  Bring a large pot of water to a boil over high heat. Add the pasta and cook for 6 minutes.  Drain in a colander.


4.  In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses,  1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently stir until all the pasta is coated with the sauce and the ingredients are well combined.

5.  Pour the pasta into a greased 9 x13 pan. Sprinkle with additional Parmesan cheese. Bake until top is golden, about 25 minutes.

 

This post linked to:
Meatless Mondays, Making You Crave Mondays, Mouthwatering Mondays, Seasonal Inspiration

Days of Vengeance by Tim Kizer

     Frank wakes up in a hospital bed with no memory of the last six years of his life.  He struggles to remember his daughter and wife, both of whom have disappeared in the past year.  While in the hospital his wife's sister, Josephine, begins encouraging him to remember what happened to his wife the day she vanished.

     The more his wife's relatives push him the more the pieces of his past begin to fall into place.  He knows he had a partner but can't remember his name.  He also knows that his wife's family is dangerous but he doesn't know how he knows that.  Things go from bad to worse when an anonymous blackmailer tells Frank that he has proof he killed his wife, Kelly. 

      Frank slowly begins piecing the last six years of his life together with the help of Marilyn, the woman who claims to be his lover.  He recalls with certainty that his wife's family is a group of kidnapping, serial killers.  They will stop at nothing to find Kelly's body, dead or alive.  Frank needs to remember exactly what happened to Kelly before it's too late.

      At the beginning of this book I was very confused by the characters.  There are so many of them and Frank keeps flashing from the present into the past so it's hard to keep track of everyone.  Once I was into the book about 50 pages I had all the characters sorted out and it was much easier to get into the story.

    I liked the idea behind the book but I felt like it took too long to get anywhere.  Many of the stories were redundant or unnecessary.  Toward the end everything was finally coming together and I felt like there was going to be a great ending...and then the book just ended.  It was disappointing and I wish the book had a powerful ending to it.

I give this book 2 1/2 out of 5 stars.  This post linked to: Saturday Situation

Antipasto Pasta Salad

     I'm once again participating in our bi-weekly recipe swap.  This week the topic was BBQ and warm weather foods.  This was the perfect topic for the past week because the temperature has been in the 70's and it's only going to get higher.  The recipe I received was from Mary Ellen at Mary Ellen's Cooking Creations. 

     I was given a recipe for pasta salad, which is a food I make a lot in the summertime.  I'm always happy to add a new pasta salad recipe to my repertoire so we have some variety in the summer.  The recipe is for antipasto pasta salad.  It has a combination of vegetables along with pepperoni and cheeses.  The dressing was simple but delicious.

     This was a great new pasta salad recipe.  I liked the addition of mushrooms and artichokes.  I also enjoyed the provolone cheese.  This recipe will definitely be in our rotation this summer!

Antipasto Pasta Salad (adapted from Mary Ellen's Cooking Creations)
1 lb. tri-colored rotini, cooked and rinsed in cold water
1/2 red onion, finely chopped
1 red pepper, chopped
1 green pepper, chopped
5 mushrooms, sliced
1/2 c. artichokes, chopped
1/4 lb. Provolone cheese, cubed
1/4 lb. Cheddar cheese, cubed
1/3 lb. pepperoni, cubed

For the dressing:
1/2 c. olive oil
1/4 c. red wine vinegar
3 T. water
2 T. oregano
1 t. dry mustard
2 t. black pepper
1 t. salt
3 T. Parmesan cheese 

1.  In a small bowl combine all the dressing ingredients.  Set aside.

2.  In a large bowl combine all the vegetables, cheeses, pepperoni, and pasta.  Toss with the dressing.  Refrigerate for at least 4 hours before serving.

3.  Taste the pasta salad before serving and adjust the seasonings as necessary. 

This post linked to:
Seasonal Inspiration,  Scrumptious Sundays, Sundae Scoop Sundays,

Pepperoni Pizza Monkey Bread

     I've been wanting to make Monkey Bread for a while.  It's on my 31 by 31 list and every time I've gone to make it, I've decided on something else instead.  I think it's because I was looking at the cinnamon and sugar version.  When I found the pepperoni pizza version my tuned changed immediately.  I couldn't wait to make it as an appetizer for a party.

      We were having friends over to watch football when I finally ended up making it.  It's easy to make and it looks pretty as well.  I know there are recipes for making the dough from scratch but I just used Pillsbury biscuits.  Cheese and pepperoni are added to the biscuits and then the ends are pinched together and placed in a bundt pan.  Butter is brushed over top and Italian seasonings sprinkled over the whole thing.

     The completed monkey bread was a deep golden brown and smelled like fresh bread.  Each little bundle was filled with melted cheese and pepperoni.  I served it with warm marinara dipping sauce.  It was gobbled up in no time!  The only thing my husband said would make it better is to double the amount of pepperoni I put in each bundle so I'll make sure to do that next time.

Pepperoni Pizza Monkey Bread(adapted from Around the Table)
2 tubes of refrigerator biscuits
1 package pepperoni
1 c. mozzarella cheese
2 garlic cloves, minced
1 T. Italian seasoning
4 T. butter
1 c. marinara sauce.

1.  Preheat the oven to 400 degrees.  
 
2.  In a small saucepan combine the butter and garlic.  Mix until the garlic just starts to brown.  Remove from heat and brush the inside of a bundt pan with the butter.

3.  Split the biscuits in half.  Place 2 pieces of pepperoni on each biscuit and sprinkle with cheese.  

4.  Pinch the ends of the biscuits completely sealing in the cheese and pepperoni.  Place half of the dough balls in the bundt pan.  Brush the dough balls with the garlic butter and sprinkle with half of the Italian seasoning.

5.  Place the rest of the dough balls in the bundt pan and brush with the remaining butter and Italian seasoning.

6.  Bake for 25-35 minutes or until the monkey bread is golden brown.  Remove from the oven and cool on a wire rack for 10 minutes.

7.  Use a butter knife and go around the edges of the bundt pan.  Place a pan over top and flip it over to release.  Heat the marinara sauce in the microwave and place in the middle of the monkey bread.  Enjoy!

This post linked to:
Full Plate Thursday, It's A Keeper Thursday, Shine on Friday, Foodie Friday

Spicy Chicken in Garlic-Lime Broth

      I've been in a bit of a chicken rut lately.  All I've been making is either chicken enchiladas or some time of stir-fried chicken.  I want to make chicken that tastes good and I need to make chicken that is healthier.  I found both of those things in this chicken.

    First let me tell you that I love garlic and I love lime.  I don't feel like you can do much wrong with either of them and I absolutely love the flavor pairing of them together.  The spiciness of the chicken comes from the spice rub that is placed on the chicken before it is sauteed.  The garlic lime broth is added at the end for an extra flavor burst.

   I really enjoyed this meal.  It is healthy, flavorful, and delicious.  It's a great weeknight meal because it's ready in about 20 minutes.  I served it over top of rice and the rice absorbed all the goodness from the garlic lime broth.  It was even better the next day when I took it to work for my lunch.  Next time I want to try it over pasta.

Spicy Chicken in a Garlic-Lime Broth  (adapted from A Taste of Home Cooking)
1 T. olive oil
1 pound boneless, skinless chicken breasts
1 t. Kosher salt

1 t.black pepper

1 t. red pepper

2 t. cumin

1 t. garlic powder

1/2 t. herbs de provence

1/2 t. thyme

1 t. paprika
4 cloves garlic, chopped
1/3 c. white wine
1 c. chicken broth
2 limes, juiced
Zest from 1 lime

1.  Place the chicken breasts in between two pieces of plastic wrap and pound until they are very thin.  

2.  Heat olive oil in a saute pan over medium-high heat. Mix all of the spices together in a small bowl.  

3.  Rub the chicken with the spice mix and add to the pan. Saute 4-5 minutes per side until cooked through. Remove from the pan and keep warm.

4.  Add a splash of olive oil to the pan and add the garlic. Saute for 2 minutes. Deglaze pan with the white wine, scraping up the brown bits. Add in the chicken broth, lime juice, and lime zest and bring to a simmer.

5.   Return chicken to the pan, spoon the sauce over the chicken, and let simmer just a few minutes. Serve on top of rice.

This post linked to:
What's Cooking Wednesday, Cast Party Wednesday,

Creamy Roasted Cauliflower and Broccoli Soup

      In the winter there is nothing like a hot bowl of soup for dinner to warm me up.  Most of the time I make chicken noodle, beef vegetable, or potato soup but I'm always open to new and flavorful soups.  I was intrigued by the idea of a cauliflower and broccoli soup that wasn't cheese based. 

     The broccoli and cauliflower are roasted in the oven with garlic, olive oil, salt, and pepper.  Then the other vegetables are sauteed in a pan and everything is combined with organic vegetable broth.  All the ingredients are put in a food processor until smooth and then cream is added to thicken up the soup.  The result is a rich and surprisingly flavorful.  It was even better the next day after all the herbs and spices had time to infuse the soup. 

Creamy Roasted Cauliflower and Broccoli Soup (adapted from Prevention RD)

1 head cauliflower, cut into florets
2 c. broccoli florets
6 cloves garlic, minced
1 T. olive oil
1 T. butter
2 stalks celery, diced
½ onion, diced
1 shallot, minced
1 large carrot, peeled and diced
½ t. salt
1 t. black pepper
½ t. paprika
¼ t. thyme
1 T. flour
½ c. white wine
1/3 c. water

28 oz. organic vegetable broth

2 t. parsley

1/3 c. fat free half and half

1. Preheat the oven to 400 degrees.

2. Combine the broccoli, cauliflower, and garlic in a 9 x 13 baking dish. Toss with the olive oil, salt, and pepper. Roast for 25 minutes, stirring once during baking.

3. Meanwhile, heat the butter in a Dutch oven. Add in the onion, celery, shallot, and carrot. Sauté over medium heat for 10 minutes. Whisk in the paprika, thyme, and flour. Cook for 2 more minutes.

4. Add in the wine and water, mixing well to combine. Slowly add in the vegetable broth. Bring the mixture to a boil then reduce to simmer for 10 minutes.

5. Add the broccoli, cauliflower, and garlic mixture to the simmering soup and cook for 5 minutes.

6. Working in batches, add the soup to a food process and blend until pureed and smooth.

7. Return to the Dutch oven and add in half and half and parsley. Cook until heated through. Add salt and pepper as needed. Serve hot.

This post linked to:
Meatless Mondays, What Makes You Say Mmmm,  Totally Tasty Tuesdays,