Savory Strudel

I've had a box of phyllo dough sitting in my freezer for the better part of a year. I bought it back when I made baklava, and have been meaning to use it I just hadn't found the right recipe. Well, the wait is over because this recipe is amazing! So flavorful and delicious, and it's easy enough to make on a weeknight. Just make sure you take your phyllo dough out of the freezer the day before! I did make some modifications to this recipe, and I think it made it even tastier and easier.

Chicken and Goat Cheese Strudel
adapted from Loves to Eat

Ingredients:
1 lbs extra lean ground chicken breast
2 tsp dried Italian seasonings (it's easy to make homemade Italian seasoning)
10 ounces baby spinach
4 ounces goat cheese crumbled
10 sheets whole-wheat phyllo dough, thawed
Evoo cooking spray
2 cloves garlic, minced
Sea salt and fresh ground pepper
2 tsp olive oil
1 onion, chopped

Directions:
Cook onion in olive oil for 3-4 minutes. Add chicken and cook over medium heat until cooked through. Add garlic and seasonings. Cook another 1-3 minutes. Set aside.

Add spinach to skillet and cook covered one minute. Transfer spinach to fine mesh strainer in sink or over bowl and let cool two minutes. Make sure all the juices/water is strained out of spinach. Mix with chicken and cheese.

Preheat over to 350 degrees. Place 1 phyllo sheet on counter. Coat with evoo spray. Continue with all 5 sheets each on top of the other.Spoon chicken mixture onto phyllo stack. leaving a 2 inch edge. Add 5 phyllo layers on the top, continuing to spray in between each layer. Bake on a cookie sheet or baking pan for 20-25 minutes or until nicely golden brown. Let cool 3-5 minutes and then cut into 4 equal pieces. Serve immediately.

Beer + Bacon = Muffins!

Beer. Bacon. Cheese. Those three words usually elicit happiness and smiles, but this recipe was really just so-so. I liked the idea of these muffins, but really the flavor just wasn't what I expected it to be, and they aren't worth the calories. They do go well with chili though, so if you're making a bowl I wouldn't hesitate to make these as a side dish.

Bacon Cheddar Beer Bread Muffins
from PreventionRD

Ingredients:
3 slices bacon, chopped
1 clove garlic, minced
1 small yellow onion, diced
2 cups all-purpose flour
1 cup whole wheat pastry flour
2 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup 2% sharp cheddar cheese, shredded
1 (12 oz) can or bottle of beer

Directions:

Preheat oven to 375 F.

In a large pan, cook bacon on medium-high until crisp, approximately 5 minutes. Remove bacon from pan and add onion to the same pan with bacon grease; cook 10 minutes or until browned, stirring occasionally. Add garlic, cook 1 more minute.

Combine flours, sugar, baking powder, salt, and pepper in a large bowl, stirring with a whisk; make a well in center of mixture. Add bacon, onions, garlic, cheese, and beer to flour mixture, stirring just until moist.

Spoon batter into each of 12 muffin tins in a prepared muffin tin (wells will be full). Bake at 375 F for 20-25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes before removing. Yield: 12 large muffins.

Completely unique and a must try!

I'm still in love with homemade pizza, and this recipe truly astounded us with its amazing-ness. This pizza was simply...mind boggling. It almost leaves me speechless it's just that tasty. The flavor combinations are completely unique and you really must try this pizza. I could eat this every day and be happy. :)

Apple, Brie and Sausage Pizza on a Pumpkin Crust

Ingredients:

Pumpkin Pizza Dough
1 Tbsp yeast
1 1/2 cups warm water (~110 F), divided
1/3 cup brown sugar
2 Tbsp unsalted butter
2 tsp salt
3 cups whole wheat pastry flour
3 cups bread flour (I needed at least another cup of flour to keep the dough from being too sticky)
1 1/2 cups pumpkin puree

Pizza (cut these quantities in half if you're making one pizza)
4 apples
8 oz brie
4 spicy Italian turkey sausage links, casings removed

Directions:

In a small bowl, mix together the yeast, 3/4 cup warm water, and brown sugar. Let sit for about five minutes or until it starts foaming.

While the yeast is proofing, in a small saucepan, combine butter, salt, and the remaining 3/4 cup water. Heat until the butter melts. Let it cool until warm, but not hot. Pour butter mixture into the yeast mixture and then into the bowl of a stand mixer.

Mix the pumpkin puree into the yeast and butter mixtures. Mix in the bread flour. Using the bread hook attachment, mix the dough on speed 2 for 10 minutes. Add enough flour so that after a minute of mixing, the dough sticks more to the hook than to the sides of the bowl. The dough should be a little sticky.

Cover the bowl of the stand mixer with a damp paper towel and allow the dough to rise until doubled, about one hour.

Preheat oven to 500.

After the dough has risen risen, cut off half of it. Sprinkle the half with flour and mold it into a ball. Place on a clean surface that’s covered in flour and roll out to a desired thickness. Place on a pizza pan. Bake for 3-4 minutes and remove from the oven.

Meanwhile, cook sausage in a skillet over medium heat, crumbling it up using a spatula.

Cut apples into thin slices. Layer onto pizza. Next layer slices of brie onto the pizza. Sprinkle with turkey sausage.

Put in the oven and cook for 10-12 minutes or until bottom of dough is starting to get brown.Notes: I froze one portion of the dough for future use, and I successfully refrigerated the other one for a day before making the pizza.

My new favorite cookie

I used to think that Peanut Butter and Chocolate Chip cookies were my favorite...until I met these PB & NUTELLA cookies!! These are incredible, we managed to eat all of them in just a couple days. Next time I make these I'll be giving a bunch of them away so I don't eat them all again.

Just writing about these is making me want to go make them again. Yum!

Nutella Swirled Peanut Butter Cookies

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup smooth peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour
• 1/4 cup Nutella

Directions:

1. Preheat oven to 350 degrees.
2. Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well combined.
3. Combine flour, baking soda and salt in a large measuring cup or bowl. Slowly stir in to the peanut butter mixture.
4. Drop spoonfuls of Nutella on top of the dough and swirl it through the dough with a butter knife.
5. Chill the dough for 15 minutes in the refrigerator.
6. Roll into balls by hand.
7. Place the balls of dough on a parchment lined cookie sheet.
8. Use a fork to lightly press the balls down and make a criss-cross pattern.
9. Bake until the edges are very lightly browned, about 7 to 10 minutes.
10. Allow to cool for 2 minutes on the cookie sheet before transferring to a cooling rack.

Notes: I couldn't get the nutella to "swirl" into the dough so I ended up just mixing it into the dough with a spoon. It worked just as well.

Chicken and Corn Chowder

I hate to admit that I only took ONE picture of this meal. I completely forgot to take one after serving it, so you'll have to make due with the single pic of this recipe in the crockpot. It was a really filling soup, I enjoyed it. Of course it's a soup so the husband only tolerated it. :) I left out the creamed corn and the chiles in adobo as I didn't have them on hand, and honestly they weren't missed. I just added a little more regular frozen corn and some diced jalapenos instead.

Chicken and Corn Chowder

Ingredients:

• 2 slices bacon, chopped
• 1 large onion, minced
• 6 garlic cloves, minced
• 1 Tbs tomato paste
• 2 tsp minced fresh thyme, or 1/2 tsp dried
• 1/4 cup all-purpose flour
• 5 cups low-sodium chicken broth
• 1 pound red potatoes, scrubbed and cut into 1/2-inch pieces
• 2 carrots, peeled and sliced 1/4-inch thick
• 2 bay leaves
• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• salt and pepper
• 1 cup frozen corn kernels
• 1 (15-oz) can creamed corn
• 1/2 cup heavy cream or half-and-half
• 2 tsp minced chipotle chiles in adobo
• 3 Tbs minced fresh basil

Directions:
Cook bacon in a 12-inch skillet over medium heat until crisp and browned, 5 minutes. Remove to a paper towel-lined plate using a slotted spoon (You can either add to the crockpot or keep out and crumble on top after the soup is done). Add the chopped onion and cook until softened, 5 to 7 minutes. Add the garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 minute. Whisk in 2 cups of the broth, scraping up any browned bits. Transfer to slow cooker.

Add remaining 3 cups of broth, potatoes, carrots, and bay leaves to the slow cooker. Season chicken with salt and pepper and nestle into the mixture. Cover and cook on low until chicken is tender, 4 to 6 hours.Transfer chicken to a cutting board, and allow to cool slightly before shredding it into bite-sized pieces. Add it back to the slow cooker, along with the creamed corn, frozen corn, cream, and chipotle chiles. Continue to cook until everything is heated through, another 10 to 15 minutes. Remove the bay leaves, stir in the basil, and season with additional salt and pepper to taste. Serve.

A veggie side

I'm still in love with roasted veggies, and this root veggie salad makes a wonderful side dish. Most of the veggies didn't even make it into the salad, I stood over the hot oven with a fork in my hand just eating the veggies as soon as they came out of the oven. Heavenly!

Roasted Root Vegetable Salad

Ingredients:
Salad:
18 red/white pearl onions, peeled (I used a regular white onion cut into 1" pieces)
3 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
3 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
1 Tbsp extra-virgin olive oil
3/4 tsp herbes de Provence
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
5 oz baby arugula
1 ripe pear, halved, cored, cut into thin wedges
1/2 cup chopped walnuts, toasted

Apple Cider Vinaigrette:
3 Tbsp apple cider vinegar
1 Tbsp honey
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil

Directions:

Preheat the oven to 400 degrees F.

In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 10-15 minutes. Turn the vegetables over and roast until tender and beginning to brown, 10 to 15 minutes longer. Set the vegetables aside.

In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.

In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

Note: Leave the honey out if you want it to be truly vegan.

You can never have too many recipes for dip!

If you're looking for a simple dip to bring to a party, look no further. This dip takes just minutes to throw together, it travels well, and it can be cooked in the microwave. Perfect!

Hot Spinach Dip, slightly adapted

Ingredients:

1 (8 ounce) package cream cheese, softened

1/2 cup mayonnaise (I used greek yogurt)

1/4 cup grated Parmesan cheese

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup shredded mozzarella cheese

Directions:
In a small mixing bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in spinach and mozzarella cheese. Spoon into an ungreased microwave-safe 9-in. pie plate.Microwave, uncovered, on high for 4-5 minutes or until bubbly, stirring twice. Serve with crackers or vegetables.