Peanut Butter Blossoms

For the past few years my friends and I have had a holiday cookie swap. It is so much fun to think of which cookie recipe you want to make. The best part is tasting everything and being able to take home a tin full of cookies that your friends baked. Each year it has evolved to include costume themes and has grown competitive for who will win the most votes for the best cookie. This year it was a holiday pj party, it's always nice to indulge while in comfy clothes. I decided to go with a traditional cookie since they always taste good, but I also didn't have time to try out a new recipe in case it was a bust. While these didn't win, I still enjoy peanut butter with chocolate any day!

Peanut Butter Blossoms
Yields: 48 cookies
Source: Hershey's Kitchen

Ingredients:
48 Hershey's kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
additional granulated sugar

Directions:
1. Heat oven to 375F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.

Spinach Turkey Meatballs

Life with a toddler can be tricky at times, especially getting a balanced meal in when they are finding their voice and opinions. A great way to do this is by mixing vegetables into dishes they already love, and it doesn't hurt when we add more veggies for ourselves either. We tend to add leftover steamed broccoli to our scrambled eggs to get veggies into every meal. These meatballs are high in iron from the spinach and mix oatmeal in to substitute for breadcrumbs. And they have enough seasoning to provide flavor for adults to enjoy as well. You can either eat them plain or in your favorite sauce over pasta.

Spinach Turkey Meatballs
Yields ~24 meatballs

Ingredients:
1lb ground turkey
1/2 small onion finely chopped
1 package frozen chopped spinach
1/4 cup rolled oats
1/2 Tablespoon dried rosemary
1/2 Tablespoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 egg
1-2 Tablespoons olive oil
2 cloves minced garlic
1/4 cup bread crumbs

Directions:
Preheat oven to 355 degrees.

Heat a Tablespoons or 2 of olive oil in a skillet over medium-high heat. Add onions and garlic and sauté until soft. Add spinach, reduce heat to medium and cook until thawed and most liquid has evaporated. Place the onion-spinach mixture in a colander and press with a spatula to remove remaining liquid.

In a large bowl, combine the spices, ground turkey, spinach mixture, oats, bread crumbs and egg. Mix well to combine. Using moistened hands, roll 2 Tablespoons into ball and place on a baking sheet lined with parchment paper. I used a small cookie scoop to make it easier and keep them uniform.

Bake at 355F for 20 minutes or so depending on how big the meatballs are. If you want to store them, let them cool and freeze in ziploc bags. At mealtime, grab a couple out of the freezer, and microwave to defrost. 

Crock Pot Bolognese

It is hard to find time to try new recipes these days. I finally tried out a new crockpot recipe that made enough to stock the freezer. While this goes against my usual crockpot recipes that just have you turn it on, dump everything in and come back to a finished dinner. I was able to save a few steps and buy pre chopped onions, but can also find pre chopped celery and carrots. You can adjust the flavor based on your preference but this is a great go to sauce that doesn't require you to stand over the stove all day to get flavor.

Crock Pot Bolognese
Serves:10
Adapted from: Skinnytaste

Ingredients:
1 large white onion
2 celery stalks, minced
2 carrots, minced
2lbs ground turkey or meat of choice
(2) 28oz cans crushed tomatoes
1 tsp garlic powder
1 Tbsp dried oregano
salt
freshly ground black pepper
1 bay leaf

Directions:
In a large deep sauté pan, add onions, celery, carrots and cook on medium low heat until soft, about 5 minutes.

Increase to medium-high; add meat, season with salt, pepper, garlic powder and oregano. Saute until meat is browned. Drain the fat.

Add meat mixture to crockpot, then add tomatoes and bay leaf. Cover and cook on low for 6 hours. Serve over pasta and can freeze leftover sauce.

Cilantro Lime Baked Shrimp

Life with an infant is definitely busy, especially around dinner time. Any recipe that is quick, easy and can be thrown in the oven or doesn't require much hands on time is great. This is a play on the garlicky baked shrimp dish that we loved. It's also a nice go to since we tend to have a bag of frozen shrimp in the freezer and doesn't require a trip to the store. Serve over rice with your favorite vegetable and enjoy!

Cilantro Lime Baked Shrimp

Yield: About 4 servings
Source: Gimme Some Oven

Ingredients

2 lb. raw shrimp, peeled and deveined
2 cloves garlic, minced
zest and juice of 1 lime
1/2 tsp. cumin
salt and pepper
2 Tbsp. melted butter
1/4 cup Panko bread crumbs
1/4 cup chopped fresh cilantro
(optional garnishes: additional lime slices and fresh cilantro)

Directions:

Preheat oven to 425 degrees F. 

In a medium bowl, add shrimp, garlic, lime zest and juice, cumin, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased 11x7-inch or 9x13-inch baking dish.

In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp. 

Bake for 15-18 minutes, or until the shrimp are pink and no longer opaque. Remove and garnish with extra lime wedges or cilantro if desired.

Super Soft Whole Wheat Pumpkin Muffins

These days cooking seems to be a thing of the past or at least not trying any new recipes. This past weekend I was able to take a few minutes to whip up these whole wheat muffins for breakfast/snacks for the week. I added a Tablespoon of chia seeds for extra protein, fiber and omega 3s. They are very moist and not a strong pumpkin flavor so are perfect all year round.

Super Soft Whole Wheat Pumpkin Muffins

Source: The Comfort of Cooking

Yields: 12 muffins

INGREDIENTS:

1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. allspice)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup canned pumpkin puree
2/3 cup unsweetened applesauce (two 4-oz. cups)
1/2 cup vegetable oil
1/3 cup chopped pecans or walnuts

DIRECTIONS:

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray lightly with nonstick cooking spray.

In a large bowl, stir together whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center and add eggs, pumpkin, applesauce and oil. Mix just until the dry ingredients are absorbed. Fill muffin cups to the top with batter. Sprinkle with chopped pecans or walnuts.*

Bake for 20-22 minutes, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

TIPS:

You can also add the chopped nuts into the batter after mixing all other ingredients, instead of sprinkling on top.

Calories: 184 | Fat: 10g | Carbs: 20g | Protein: 3g | Sugar: 7g

Sesame Ginger Salmon

It has been far too long since I posted anything, but that is kind of the way life is going at the moment with a newborn at home. I was lucky to have made and frozen some meals before she came, but have wanted some fresh fish recently. That being said, if I am lucky to get to the store and make something fresh for dinner we need a quick recipe and this certainly is that. The fish does marinade, but only for 30 minutes which was enough time to feed the baby in between making the marinade and then cooking dinner, yay multitasking! 

This dish is easy and full of Asian inspired flavors. My husband did comment a few times about how good the glaze is that goes on top and definitely adds the last bit of sweetness from the honey and tang from soy sauce.

Sesame Ginger Salmon
Serves 2-4
Source: How Sweet it is

Ingredients:
1 1/2 pounds raw salmon
1/4 cup olive oil
2 Tablespoons toasted sesame oil
2 Tablespoons rice vinegar
2 Tablespoons brown sugar
2 Tablespoon soy sauce
2 garlic cloves, grated
1 Tablespoon freshly grated ginger
1-2 Tablespoons toasted sesame seeds
4 green onions, sliced (optional)
Sesame Honey Glaze:
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds

Directions:
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven.

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon's thickness (our's was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame ginger honey glaze:

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.