Wednesday, July 30, 2014

Stuffed Cabbage Rolls


1 large head of cabbage (12 large leaves)
1-1/2 lbs. ground turkey
1 lb. ground pork sausage
1 large onion, diced
4 cloves garlic, finely chopped
4 green onions, finely sliced
1 tsp. Worcestershire sauce 
3/4 cup seasoned bread crumbs
salt and pepper to taste 
1 tbsp. paprika 
1/4 maple syrup
1-14.5 oz can garlic and onion diced tomatoes
1-15 oz can tomato puree
1-15 oz can tomato sauce
1 cup meat flavored spaghetti sauce
1 tbsp sugar
1 tsp salt
1 tsp finely ground black pepper
1 pound of fingerling potatoes
olive oil 


Parboil cabbage in a large pot of simmering water, cutting leaves against the core and pull them off into the water and cook until pliable; about 5 minutes.

Let leaves cool slightly.

With a sharp knife, cut the thick membrane or stem off the back of each leaf, being careful not to cut through the leaf.

Mix ground meats with onions, garlic, green onions, Worcestershire, bread crumbs, salt and pepper, paprika, and syrup. Using your hands, mix well until all ingredients are combined.

Depending how big the leaves are, place about 1/2 cup of filling towards the end of the cabbage leaf.

Mix the remaining ingredients in a heavy saucepan and cook over medium heat for about 15 minutes, stirring occasionally. 

Preheat over to 350 degree F. Place completed rolls in a 13 x 9 baking dish and cover with sauce. Cover with foil and bake for 1 hour and 45 minutes. Using a large sheet of aluminum foil, place washed potatoes in foil and drizzle with olive oil and salt and wrap tightly. Place in oven on separate rack during the last 45 minutes of baking.

Remove potatoes from oven and increase heat  to 400 degrees F. Remove foil cover from cabbage rolls and bake for an additional 15 minutes. Remove from oven and serve with roasted potatoes. Enjoy!

Monday, July 28, 2014

Simply Delicious Slow Cooker Teriyaki Chicken


2 lbs boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup rice wine vinegar
1 Tbsp. chopped fresh ginger
1/8 tsp. freshly ground black pepper
1/4 cup cold water
3 Tbsp. cornstarch
sliced scallions 
toasted sesame seeds


Add the chicken breasts to the bottom of your slow cooker in a single layer if possible.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. 

Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Serve topped with scallions and toasted sesame seeds.

Tuesday, July 15, 2014

Crispy Lemon Chicken


1 1/2 lbs chicken tenderloins
3 tsp soy sauce
2 eggs, whisked
2 tbsp corn starch
3/4 C water
3/4 tsp sugar
1/2 tsp salt
juice of one lemon
1 tsp lemon zest
1 tsp corn starch
1 drop yellow food coloring, optional

toasted sesame seeds, optional
thinly sliced green onions, optional


Clean and cut chicken into small pieces and marinate with soy sauce and pinch of salt and keep aside for ten minutes.

Mix the ingredients under two and make a batter. Heat oil in a pan. Dip the marinated chicken in the batter and deep fry in batches for four to five minutes till it is crispy and golden brown. 

Drain into paper towels and set aside.

water, sugar, salt, lemon juice, lemon zest, corn starch, and yellow food coloring (optional) into a sauce pan over medium heat, whisk and allow it to simmer and thicken. Place the chicken in a serving dish and drizzle the sauce all over the chicken. Sprinkle roasted sesame seeds and chopped green onions (optional). Serve with Jasmine rice.

Recipe shared from: www.

Simply Sweet & Sour Chicken



3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola, vegetable or coconut oil


3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt


Preheat the oven to 325 degrees F.

Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a small bowl. Place a few pieces of the chicken into the bowl with the cornstarch and toss to coat the chicken.

Whisk the eggs together in a bowl. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.

Cook for 3-5 minutes  on each side until the crust is golden. Place the chicken pieces in a single layer on a dish lined with paper towels and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium saucepan and cook on medium high whisking constantly. Wipe out skillet and add cooked chicken pieces. Add sauce and toss to coat. Serve with Jasmine rice. Enjoy!

Sunday, July 6, 2014

Ridiculously Simple BBQ Nachos from Steph's Bite By Bite

This recipe for BBQ Nachos from Steph's Bite By Bite is amazingly delicious! The perfect summertime dish. All you will need is a package of pulled pork and a few other simple ingredients. Pull them all together and you've got some seriously tasty nachos going on! I especially like the pulled pork from Trader Joe's. Check out this super simple recipe by clicking on link:

Bisquick Chicken Nuggets from High Heels & Grills

Everyone loves chicken strip...right? The problem is that most are deep fried in oil...lots of fat and calories!! Here's a recipe for Bisquick Chicken Nuggets from High Heels & Grills that is baked and much lower in fat than their fried counterpart. Check out this and many more tasty recipe from High Heels & Grills by clicking on this link:

Wednesday, April 2, 2014

Low Fat Mexican Chicken, Cheese & Rice


2 cups of cooked rice (use whatever variety you like)
1 tsp extra-virgin olive oil
1/2 cup onion, finely chopped
1 large poblano pepper, finely chopped
1/4 cup canned corn
1 cup chopped rotisserie chicken, skin removed and chopped
2 cups black beans, drained
1/2-3/4 cup salsa, add your favorite variety
Salt and pepper to taste
A handful of cilantro, chopped
Freshly squeezed Lime juice (2 limes)
Fat free sour cream
Low-fat mozzarella cheese, grated


Cook rice according to box directions. Allow to slightly cool. In a large nonstick pan, add olive oil on medium-high heat. Add onion, Poblano peppers, and corn.

 Cook until onions are translucent. Add chicken, black beans, and salsa. 

Add salt and pepper to taste. Cook until week mixed and warmed through. 

Add cilantro and squeezed lime before removing from heat.

Serve with chips of soft tortillas. Top with sour cream, cheese, and additional salsa. Enjoy!

Tuesday, April 1, 2014

Four Ingredient French Vanilla Semi-Sweet & White Chocolate Cookies

Another quick and easy cake mix cookie recipe using French Vanilla cake mix. I prefer using this variety over yellow cake mix because it has a better flavor due to the addition of extra vanilla. The cool thing is that nobody will be able to figure out why your chocolate chip cookies taste so much better than theirs! Shhhhh... It's going to be our little secret! 

Happy Baking,


1-18.25 oz  ox Duncan Hines French Vanilla Cake Mix 
2 eggs
1/2 cup vegetable oil
1-10 oz. bag Nestle Toll House Semi-Sweet & White Chocolate Morsels 


Preheat oven to 350. Mix everything together and scoop heaping spoonfuls onto a baking sheet lined with parchment paper.  Bake for 9-11 minutes.  Let cool for 1-2 minutes before removing to a wire rack.  Let cook completely before frosting.  Cookies should be soft so make sure you don’t over-bake. Time to enjoy :-)

Refreshingly Simple Frosted Lemon Cookies

I love this recipe because it is so quick and easy with very little mess. One bowl for mixing the dough and one for the frosting. I can bake and decorate 2 dozen of these cookies in less than one hour! This is especially terrific when your child comes home and tells you that they signed you up to bring cookies to school for a party without asking you. Not that this has ever happened to me or You can also switch up the recipe with any flavor cake mix and frosting. There is a wide array of baking chips these days on the market, so the skies the limit on what kind of cookies you can come up with!

Happy Baking,


1 package Duncan Hines Lemon Supreme Cake Mix
2 eggs
1/2 cup vegetable oil

1/2 cup all purpose flour
1 container Duncan Hines Lemon Supreme Frosting
1 tbsp lemon zest
1/4 cup powdered sugar, add more or less to adjust the thickness of the frosting
yellow jimmies (sprinkles)


Preheat oven to 350. Line baking sheets with parchment paper or use a Silpat pad.

Combine cake mix, eggs, oil and flour in large bowl. Beat at low speed with electric mixer until well blended. Shape into 1-inch balls. Place on cookie sheet, 1 inch apart. Bake 6 to 7 minutes or until lightly browned. Approximate baking times will differ by oven. Cool 1 minute on cookie sheet. Remove to cooling racks or waxed paper.

Add powdered sugar and lemon zest to frosting. Mix until smooth. The addition of powdered sugar will help the frosting to not be so soft and sticky. It also makes it easier to decorate the cookies using a piping bag. 

Frost cooled cookies and sprinkle with yellow jimmies.