Wednesday, July 30, 2014

Summer Chickpea and Feta Salad (Gluten-Free)

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Sometimes the simplest recipes really are the best. Chris had asked me to roast some chickpeas one evening with dinner, but since they take a while to make I decided to make a chickpea salad instead. We're both lovers of garbanzo beans, so I knew anything that included them would pass.
This salad was SO good. It was refreshing. It was easy. It was packed with flavor. And it got raving reviews from my husband. It's definitely a recipe I will be making again since I usually have all the ingredients on hand anyways. It's a light and healthy side dish that everyone will love. Enjoy!

Printable Recipe

  • 1 (15 oz.) can garbanzo beans
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • 1 tsp. garlic, minced
  • Salt and pepper, to taste
  • 1/2 tsp. dried parsley flakes
  • 1/4 cup scallions, chopped
  • 1/2 cup feta cheese, crumbled
Drain and rinse chickpeas. 

In a small bowl, combine vinegar, oil, garlic, salt, pepper, parsley and scallions. Add chickpeas and stir to combine. Add feta and toss. Serve at room temperature or chill, if desired.

Source: SK Original

Tuesday, July 29, 2014

{Tiny Tot Tuesdays} Mini Banana Blueberry Muffins for Babies and Toddlers

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Bradley has been trying new foods left and right, and thankfully, he has had no allergic reactions or no really adverse feelings towards anything. Since he is eating more table food, I wanted to whip up a breakfast muffin that he can enjoy with his usual oatmeal. These muffins combine both bananas and blueberries, plus all other ingredients he has already tried (so I know he won't be allergic). He didn't really know what to think of these, but it was a nice switch-up from his regular morning breakfast routine!

Printable Recipe

  • 2 large, ripe organic bananas
  • 1 egg, beaten*
  • 1/2 cup purified water
  • 1/2 cup organic whole milk
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp. baking soda
  • 2 1/4 tsp. baking powder
  • 1 tbsp. brown sugar
  • 1 pint fresh organic blueberries
*If your baby is allergic to eggs, or you would just prefer to omit them, substitute with 1 tbsp ground flax and 3 tbsp water.

Preheat the oven to 350 degrees F. Grease two mini 12-hole muffin tins.

In large bowl, mash bananas. Add egg, water and milk.

In a separate bowl, combine flours, baking soda, baking powder and brown sugar. Slowly add to wet ingredients, stirring to combine. Once combined, use a spoon to gently stir in the blueberries.

Spoon about a tablespoon into each muffin tin. Bake for 8-12 minutes, or until a toothpick inserted comes out clean. 

Serve warm or at room temperature. Store in an airtight container. 

To freeze, wrap each muffin individually in plastic wrap and place them all in a large ziplock bag. To thaw, pop in the microwave for 15-20 seconds, or allow to defrost at room temperature. You can store the muffins in the freeze for up to one month.

Source: Adapted from The Homemade Baby Food Recipes Blog

Monday, July 28, 2014

Roasted Pickled Beets

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Chris is obsessed with fresh beets, so I try to make them every time they're in season. Last time we made a trip to our local Farmer's Market, I was sure to grab a bundle just for him. Yes, making fresh beets can be messy, but it is so worth the purple finger stains!
I usually just roast beets and mix them with apple cider vinegar, but this past time I decided to try something new. I combined sugar, salt, cinnamon and cloves with the vinegar and then boiled the mixture to make a pickling juice. I then added it to a Mason jar with the beets and allowed it to sit for a day. The sweet flavors cut some of the acidity of the apple cider vinegar, which I really liked. There really isn't anything like fresh roasted beets. I highly recommend giving them a try. Enjoy!

Printable Recipe

  • 1 lb. beets, ends cut off 
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/8 tsp. ground cloves
Preheat oven to 400 degrees F. Line a roasting pan with aluminum foil. Place the beets on the aluminum foil in the pan. Rub olive oil over the beets, and sprinkle with salt. Wrap the aluminum foil over the beets and roast for 1 to 2 hours, depending on the size of the beets and how old they are.

After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven and allow to cool for 15 minutes.

While beets are cooking, bring water, vinegar, sugar, salt, cinnamon and cloves to a rapid boil. Remove from heat.

After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard (be careful not to get the juice on your clothes!). Cut the beets into quarters or slivers.

Place cut up beets into mason jars and fill with brine. Allow to cool then place lids on and refrigerate.

Source: Adapted from The Cookery Wife

Friday, July 25, 2014

Deconstructed Guacamole Orzo Salad

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Guacamole is my favorite type of dip ever. I have a weird obsession with avocados, so I get really excited when people proclaim that they are "good" for me. Yes, I get they are a good type of fat. But what about when you eat 4 of them? Does that still make them good for me? I'd like to think so.
For this salad, I took my standard guacamole ingredients and cut them in chunks to add to cooked orzo. I usually mash them together to make guacamole, but when I leave them semi-whole then add them to orzo, I can pass it as a salad. And salad sounds healthy, so it's a win-win for me! Chill this in the fridge for a couple hours and you have the perfect side dish. Enjoy!

Printable Recipe

  • 1 cup orzo
  • 15 oz. beef or vegetable broth
  • 1 cup water
  • 1/4 cup cilantro, chopped
  • 2 green onions, sliced thin
  • 1/2 small tomato, seeded and chopped
  • Salt and pepper, to taste
  • 1 tbsp. olive oil
  • 1 lime, juiced
  • 1 avocado, cut into chunks
Heat broth and water in a small saucepan. Add orzo, and cook according to package directions. Drain and set aside.

Meanwhile, combine cilantro, onions, tomato, salt, pepper, olive oil and lime in a bowl. Once orzo is cooled, add to mixture and stir to combine. Allow to chill in the refrigerator for 1-2 hours. Before serving, add avocado chunks.

Source: SK Original

Wednesday, July 23, 2014

Easy Bistro Chicken (Gluten-Free)

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This Italian-inspired dinner is a one-pan meal that even the novice cook can master. Aside from browning the chicken, you simply add all the ingredients to the pan and let them simmer together to create a mouthwatering sauce. Voila!
Green olives and capers are the surprise elements in this dish that add some saltiness to the sauce. The vinegar adds a little extra acidity to the tomato base, giving it a nice little kick. Serve this over noodles or rice for a complete meal. Enjoy!

Printable Recipe

  • 2 tbsp. olive oil, divided
  • 6 (6 oz.) boneless, skinless chicken breasts
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup red wine vinegar
  • 1/4 cup sliced green olives
  • 1/4 cup capers
  • 1 tbsp. sugar
  • Dash of ground red pepper
  • 2 bay leaves
  • 6 oz. baby bella mushrooms, sliced
  • 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
  • 8 cups hot cooked macaroni or cavatappi*
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan.

Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add parsley and next 8 ingredients (parsley through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley, if desired. 

*Note: Leave out the pasta to make this low-carb and gluten-free.

Source: Adapted from My Recipes

Tuesday, July 22, 2014

{Tiny Tot Tuesdays} Homemade Organic Baby Yellow Squash

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Bradley loves zucchini and butternut squash, so I figured yellow squash would be a big hit for him as well. I think maybe you could say I was a teensy bit wrong. He ate about three bites of it with no problem, then his body shuddered when Chris tried to give him a fourth spoonful. He would much rather eat strawberries and cheese and turkey instead :)

Printable Recipe


  • 6 large organic yellow squash

Clean the squash well using cold water. Remove the ends and cut into chunks. Rinse under cold water again. 

Note: I kept on the skin since it contains a lot of nutrients. It is also thinner, so it purees easily. I also left the seeds in since they become tender while cooking and puree easily. If you are worried about the texture for your baby, peel and seed the squash prior to cutting it up.

Heat a large pot of water to boiling. Add the squash to the water and cook for 12-15 minutes, or until tender.

Drain squash and add to a food processor. The squash retains a lot of water, so I did not find it necessary to add any to the puree. If you want a thinner consistency, feel free to add purified water to thin it out.

Allow to cool then serve to your baby with a spoon. You can also add some breast milk or formula to the pureed squash to thin it out and add a flavor they already know and enjoy.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your squash! Once you are ready to serve, heat the refrigerated or frozen squash up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out, if desired.

*Consult with your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original

Monday, July 21, 2014

Key Lime Pie Popsicles

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You know how they say that you and your partner sort of become "one" once you get married? Well Chris and I are beyond that. We like the same movies. The same snacks. The same TV shows. Before I even make something, I know if he will or won't like it. And we also both learned to love things that we didn't love before solely because the other person is a fan. In my case: key limes.
It's not that I didn't like them before; I just rarely had them. I never would have ordered a key lime dessert off of a dinner menu before I met Chris, but now it's one of my go-to sweet treats. So as soon as I saw that Mary Anne and Mariel from Feast on the Cheap had a recipe for Key Lime Pie POPSICLES, I knew what my Secret Recipe Club post was going to be.

One thing I absolutely love about Feast on the Cheap is that it is co-hosted by a mother-daughter team. I love cooking with my mom, so I know how special the duo must be for them. Their website is filled with a ton of amazing recipes, including these refreshing and delicious (and simple!) Key Lime Pops, so I highly suggest you going over and checking out their site! These pops were perfect on a hot summer evening and tasted just like a frozen version of my favorite pie. Enjoy!

Printable Recipe

  • 1 1/2 cups low-fat graham crackers crumbs
  • Juice of 7 limes or about 3/4 cup of Key Lime juice
  • 1 (32 oz.) container of low-fat or no-fat vanilla yogurt
  • 1 (8 oz.) package low-fat cream cheese, softened
  • 1/4 cup brown sugar, lightly packed
  • 1 sleeve of 5 oz. Dixie cups
Using an electric or hand mixer, combine the sugar, yogurt, cream cheese, lime juice and all but 2 tbsp. of the graham cracker crumbs on medium-high speed. Blend until smooth and creamy, about 3 minutes.

Sprinkle a pinch of the remaining ground graham crackers in the bottom of each Dixie cup, then pour in the filling until about 3/4 full. Poke the popsicle sticks into each cup.

Freeze your pops for 2 hours before eating. About an hour in, straighten any sticks that are lopsided.

Note: If you’re freezing these overnight, cover the pops with some saran wrap to prevent potent ice box aromas from tainting the flavor of your desserts.

Source: Feast on the Cheap

Friday, July 18, 2014

Roasted Ranch Potatoes with Bacon and Parmesan

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Roasted potatoes are one of the easiest side dishes to make and they go with just about any meal. I really love my Baked Potato Wedges that are tossed with garlic powder, paprika and Parmesan cheese, but I always make them so I wanted to come up with a new flavor profile. These roasted potatoes are just as simple, but lots of extra delicious flavor is added from bacon (of course) and Ranch seasoning. Yum.
I decided to parboil the potatoes to lessen the baking time, but if you have some time to kill you can just toss them in the oven and skip the boiling part altogether. Either way the potatoes become nice and crispy in the oven. The combination of the browned potatoes, the crispy bacon and the Ranch seasoning makes an excellent side dish for all of your BBQs this summer. Enjoy!

Printable Recipe

  • 1.5 lb. bag mini gold potatoes
  • 7 slices bacon, plus 2 tbsp. grease reserved
  • 1/4 cup canola oil
  • 1/4 cup Parmesan cheese, grated, plus 2 tbsp.
  • 1 tsp. garlic, minced
  • 1 tbsp. Ranch seasoning mix
Add potatoes to a pot and cover with one inch of water. Bring water to a boil, and boil potatoes for 15-20 minutes or until fork tender. Drain and allow to cool. Cut in half and set aside.

Cut bacon into bite-size pieces. Cook bacon in a large skillet until crispy. Remove from skillet and drain on a paper towel-lined dish. Reserve 2 tbsp. bacon grease.

Combine oil, 2 tbsp. bacon grease, 1/4 cup cheese, garlic and Ranch seasoning mix. Add potatoes to the mixture and stir to combine.

Spread the potatoes in an even layer on a baking sheet. Bake for 25 minutes. Flip potatoes over, sprinkle with bacon and additional 2 tbsp. Parmesan cheese. Bake for an additional 20 minutes or until golden brown.

Source: SK Original

Wednesday, July 16, 2014

Quick BBQ Pulled Chicken Grilled Cheese Sandwich

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Pulled chicken is extremely simple to make and not too time consuming. I often make a lot of pulled chicken at once, then put all the leftovers in separate ziplock bags and freeze them for future use. You can then toss it with your favor BBQ sauce, some mayo to make chicken salad, enchilada sauce...possibilities are endless!
Or you can put it in a grilled cheese sandwich. Oh. My. YUM. I've learned that the trick to a perfect grilled cheese sandwich is to cook it low and slow. There have been many occasions where I have tried to rush the process only to end up with burnt bread and cold cheese. It's not worth it, so just take your time and you'll end up with a gooey, cheesy masterpiece. Enjoy!

Printable Recipe

Makes 2 sandwiches
  • 2 large boneless, skinless chicken breasts
  • 5 cups water
  • 1 cup BBQ sauce
  • 1 tbsp. butter, divided
  • 4 slices bread
  • 1 cup Mexican blend cheese, shredded
Add the water to a large saucepan. Add the chicken and boil for 15-20 minutes or until cooked through. Drain and transfer to a cutting board. Allow to cool slightly. Use two forks to shred the chicken. 

Add the chicken back to the saucepan over low heat. Add the BBQ sauce and cook just until warm.

Add 1/2 tbsp. butter to a large non-stick skillet over medium heat. Place two pieces of bread in the skillet. Top each with 1/4 cup cheese, half of the chicken mixture, then the remaining 1/4 cup cheese. Top each with a slice of bread. 

Cook sandwich for 3-4 minutes or until cheese begins to melt and bread is golden brown. Add remaining 1/2 tbsp. of butter to the skillet and flip over each sandwich. Cook for an additional 3-4 minutes or until cheese is fully melted and the other side is golden brown. Serve immediately.

Source: SK Original

Monday, July 14, 2014

Pasta with Roasted Red Pepper Sauce

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My mom's Roasted Red Peppers are my secret addiction. I could eat them for each and every meal if I allowed myself to. I'm lucky to have such a great mom since she often shows up at my house with a container of the peppers just for me. (I guess my secret addiction isn't so secret.) Chris has also become a Roasted Red Pepper addict, so I've had to learn to share.
This pasta was right up our alley. The roasted red peppers are pureed and turned into a creamy sauce for the pasta. I used jarred peppers since I didn't have any fresh ones on hand (we eat them too quickly), but either type would work. The sauce is creamy and a welcomed change to the typical tomato sauce we so frequently eat. This is definitely a recipe you need to try!

Printable Recipe


  • 12 oz. pasta
  • 2 tbsp. butter
  • 1/2 large onion, chopped
  • 3 tsp. garlic, minced
  • 1 jar (15.5 Ounces) roasted red pepper, drained
  • 1 cup vegetable or chicken broth
  • 1/2 tsp. salt, plus more to taste
  • Black pepper
  • 1/2 cup light heavy cream
  • 1/2 cup Parmesan cheese, grated, plus more for serving
  • Fresh parsley, chopped, for serving (optional)
Cook pasta according to package directions.

Melt 1 tbsp. butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Add the remaining 1 tbsp. butter to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Add Parmesan cheese and stir. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add parsley, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

Source: Adapted from The Pioneer Woman

Friday, July 11, 2014

Philly Cheesesteak Sloppy Joes with Provolone Cheese Sauce

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If you're a hardcore comfort food lover, you have to try this sandwich. It's kind of like a Philly Cheesesteak...and kind of like a Sloppy Joe. The best of both comfort-food-worlds all rolled into one mouth-watering sandwich. Then topped with a creamy Provolone cheese sauce. As if the Cheesesteak/Sloppy Joe combo wasn't enough, right?
I was blown away by this sandwich. It took very little time to make and used very little ingredients, but the flavor was amazing. Chris and I both really loved the addition of peppers and onions to the beef mixture. (Plus it's a great way to sneak some veggies in for the kids.) The A-1 sauce gives it a little tang and the bold flavor that the beef just craves. Instead of melting slices of Provolone on top, I turned it into a thick and creamy cheese sauce. It's just amazing. You have to try this for yourself soon. Enjoy!

Printable Recipe

Makes 6 servings

  • 1 lb. ground beef
  • 1 tbsp. olive oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 tbsp. cornstarch
  • 1 cup beef broth
  • 1/4 cup A-1 steak sauce
  • 2 tsp. peppercorn steak seasoning 
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1 cup reduced-fat milk
  • 8 oz. Provolone cheese, chopped
  • 6 hamburger buns
Brown beef in a large skillet. Drain fat & set aside. In the same pan heat olive oil & sauté onion & green pepper for 4 minutes until starting to soften. Return beef to the pan with the vegetables.

Whisk cornstarch into beef broth. Add the steak sauce, beef broth/cornstarch mixture and steak seasoning to the meat. Simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.

Meanwhile, melt the butter in a small pot. Add flour and whisk constantly for 2 minutes. Slowly pour in milk, continuing to whisk, until mixture thickens. Turn off heat and add cheese. Mix until cheese is fully melted.

Toast hamburger buns (if desired) and top with meat mixture. Drizzle cheese sauce on top. Serve immediately.

Source: Adapted from Dessert Now, Dinner Later

Wednesday, July 9, 2014

Chocolate Chip Cookie Bars

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Chocolate Chip Cookie Bars are a fun twist on everyone's favorite cookie. Simply mix the batter together, pour it into a pan and top it with tons of chocolate chips. The result is a sweet bar-shaped treat that tastes just like Chocolate Chip Cookies, but it much easier to dunk into a glass of milk! Enjoy!

Printable Recipe


  • 1 large egg
  • 3/4 cup light brown sugar, packed
  • 1/2 cup canola or vegetable oil
  • 1/4 cup granulated sugar
  • 2 tsp. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • Pinch of salt
  • 3/4 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F. Spray an 8x8-inch pan with cooking spray. Set aside.

In a large mixing bowl, whisk together egg, brown sugar, oil, granulated sugar and vanilla.

Add the flour, cornstarch, baking soda and salt. Stir until just combined; don't overmix.

Turn dough out into prepared pan, using a spatula or fingers to smash dough into corners. Smooth top lightly with a spatula.

Sprinkle the chocolate chips evenly over the top. Gently press them into the dough.

Bake for 18 to 20 minutes (for crispier sticks, add 2 to 5 minutes to baking time), or just until set in the center; don't overbake because sticks firm up as they cool. Allow to cool completely in pan completely.

Once cool, cut into sticks. Sticks will keep airtight at room temperature for up to 5 days or in the freezer for up to 3 months.

Source: Adapted from Averie Cooks

Tuesday, July 8, 2014

{Tiny Tot Tuesdays} Strawberry Frozen Yogurt for Babies and Toddlers

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Bradley is at the point where he's starting to enjoy table food and (being his mother's son) I'm also making sure he's enjoying healthy desserts. He loves eating yogurt mixed with different purees for lunch and is also really into eating chunks of strawberries, so I decided to turn that combination into a frozen treat. I simply pureed some strawberries, mixed it with his baby-friendly yogurt (we use the plain YoBaby brand) and put it in the ice cream maker for a sweet and refreshing treat. He loved this! Adults shouldn't be the only ones who can indulge in some after dinner sweet treats:)
Printable Recipe

  • 1 lb. organic strawberries
  • 3 cups plain organic whole milk yogurt (such as YoBaby)
Rinse off strawberries and cut off stems. Place in a food processor and process until smooth. Add yogurt and pulse until combined.  Place in a tupperware container and cool for at least 1 hour, or overnight.

Freeze in your ice cream maker according to the manufacturer's instructions. 

Keep frozen for up to one month.

Source: SK Original

Monday, July 7, 2014

Spaghetti with Shrimp and Scallops

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Don't get me wrong...I love cooking dinner for my little family, but I also adore the days when I receive a text from Chris saying, "Don't worry about dinner; I'm cooking tonight." Yes, I love to cook, but I'm also a normal girl that loves being pampered every now and then!
This particular night, Chris came home with a bag of basic ingredients including pasta, diced tomatoes, shrimp and scallops. Oh, and wine (duh). I admire how he loves to improvise and come up with his own meals. This pasta had very simple ingredients, but was extremely flavorful and delicious. We sprinkled the pasta with a little Parmesan cheese and it was perfection. This is definitely one we'll be enjoying again soon!

Printable Recipe


  • 1 lb. spaghetti 
  • 2 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 1/2 lb. scallops, cut in half lengthwise
  • 1/2 lb. shrimp, peeled and deveined
  • 1 onion, chopped
  • 1 tbsp. garlic, minced
  • 1/2 cup dry white wine
  • 1 (15 oz.) can diced tomatoes
  • 1/4 tsp. red pepper flakes
  • 1 tsp. dried parsley, plus extra for serving
  • Parmesan cheese, grated, for serving (optional)
Cook pasta according to package directions. Drain and set aside.

In a large skillet, melt butter over medium-high heat. Add oil. Add scallops in an even layer, and cook for 2-3 minutes per side until golden brown. Remove the scallops from the skillet and place on a dish.

In the same skillet, add shrimp in an even layer. Cook for 2 minutes per side or until pink. Remove from heat and add to the dish with the scallops.

Add the onion and garlic to the skillet. Cook for 3-4 minutes or until onion starts to become translucent. Add wine to the skillet and cook for an additional 4-5 minutes. Add diced tomatoes, red pepper flakes and parsley. Stir to combine.

Put the scallops and shrimp back into the skillet. Add pasta and stir to combine. 

To serve, sprinkle with Parmesan cheese and extra parsley, if desired.

Source: Chris Original

Friday, July 4, 2014

Banana Bread Bars with Cream Cheese Frosting

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First of all, Happy Fourth of July!! And thank you so much to our military men and women, plus their families!!

Every once in a while I like to do something nice for the guys and girls on Chris' team at work, and that pretty much always involves baking. Since Bradley is on a banana fix, we always have an abundance of them on hand. So it's no surprise that when I decided to make something last minute and noticed 20 ripe bananas in our fruit bowl, I knew bananas were going to be the base of the dish.
These bars are basically a super moist banana bread topped with a rich and decadent cream cheese frosting. In my opinion, cream cheese frosting makes anything taste better. This bread didn't need any help in the taste department, but the frosting just made them even better. Instead of using all eggs in the batter, I decided to use a mixture of eggs, oil and applesauce. I think that definitely contributed to making the bread so moist. Plus it made them a little bit healthier, too. Enjoy!

Printable Recipe


For the bars:
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1 egg
  • 1/4 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 1 1/2 cups ripe bananas (about 5 small), mashed
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda
  • Pinch of salt
For the frosting:
  • 8 oz. cream cheese, at room temperature
  • 4 oz. butter, at room temperature
  • 1 tsp. vanilla
  • 2 1/2 cups powdered sugar
In a large mixing bowl, beat the butter and sugar together. Beat in the egg, oil, applesauce, bananas and vanilla. 

In a separate bowl, combine the flour, baking soda and salt. Slowly add to the banana mixture. Mix until combined.

Pour into the prepared baking sheet and bake for  30 minutes or until a toothpick inserted comes out clean. Allow to cool. 

Meanwhile, beat the cream cheese, butter and vanilla together. Add in the powdered sugar, 1/2 cup at a time, until fully incorporated.

Once the bars are fully cooled, spread the cream cheese frosting over the top. Cut into bars. Store in the refrigerator.

Source: SK Original 

Wednesday, July 2, 2014

Tilapia Tacos with Tomatillo Salsa

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Remember that Tomatillo Salsa I made on Monday? Well, not only is it a great topping for chicken and steak, but it is an excellent condiment for tacos. Freshen up a batch of summer-friendly fish tacos with this light and refreshing salsa, and it will be a win in anybody's book. 
Not only is this meal easy to make, but it's figure friendly as well. I usually find that tilapia falls apart when cooking since it is so delicate, but if you let it sit without touching it for 4 minutes per side until it crisps up, you shouldn't encounter any problems. Enjoy!

Printable Recipe

For the fish:
  • 1 tbsp. extra virgin olive oil
  • 1 onion, chopped
  • 2 tsp. minced garlic
  • 1 lb. tilapia filets
  • 1 tbsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1 tsp. seasoning salt
For serving:
  • 8 (6-inch) tortillas 
  • Tomatillo salsa
  • Fresh cilantro, chopped
  • Lime wedges
  • 1 avocado, peeled and thinly sliced 
Add the oil to a large pan over medium heat. Add the onion and garlic and saute for 5 minutes or until onion is translucent. 

Meanwhile, season fish on both sides with a sprinkle of chili powder, seasoning salt and cayenne pepper. Add fish on top of the onion mixture in the skillet. Cook for 4 minutes per side or until fish is flaky. Remove from skillet and break into large chunks.

Arrange the fish on the tortillas. Top with some of the salsa, cilantro, a squeeze of lime juice and avocado slices.

Source: SK Original