Spaghetti Squash Parmesan

This recipe was my first experience cooking spaghetti squash, and it went so well! Spaghetti squash = SO tasty! 


Recipe adapted from here.
Ingredients: 1 spaghetti squash (about 1 1/2 pound) 4 tbsp butter 6 tbsp flour 2 chicken bouillon cubes 1/2 cup hot water 1 1/2 cups milk 1/2 cup plus 2 tbsp shredded parmesan cheese 1/4 tsp salt 1/4 tsp pepper
Directions: 1. Cut the squash in half lengthwise. Scoop out the seeds and place the squash halves inside-down on a baking sheet. Bake at 350 for one hour, or until tender. 2. Separate the squash strands with a fork and place in a bowl. Discard shells. Leave the oven on. 3. In a large saucepan, melt butter over medium heat. Add flour and stir. Reduce heat to low and cook, stirring continuously, for 5 minutes. 4. Dissolve bouillon cubes in hot water. Stir into flour mixture. Add the milk slowly and whisk to combine. Cook the sauce, stirring continually, until thickened (about 10 minutes). Add in 1/2 cup parmesan, salt and pepper.  5. Add squash to the sauce and mix well. Spoon the mixture into a 3-quart baking dish. Sprinkle the remaining parmesan on top. 6. Bake about 30 minutes at 350, or until bubbly and golden on top.
(cut lengthwise)
(seeds removed)
(ready for the oven)
(all cooked!)
(strands separated)
(butter and flour)
(sauce cooking)
(adding cheese, salt, and pepper)
(adding spaghetti squash)
(parmesan on top and ready for the oven!)
(all done!)
Ta-da!
Enjoy!

Baked Chicken & Spinach Flautas

I try to cook healthy meals. But so often I end up thinking the "healthy" recipes are bland, or boring, or not filling. But this one is actually tasty and healthy! Win win! 
Recipe adapted from here. Ingredients: 4 boneless, skinless chicken thighs (about 1 pound) 16 oz beer 2 cups water 1 tsp paprika 1/2 tsp salt 1 tsp garlic powder 1 tsp cumin 1 tsp chili powder 1 jalapeno pepper, minced 3 cups fresh spinach, chopped 5 9-inch tortillas (I like to use the green spinach herb ones, but regular flour would work) 6 oz queso fresco or monterrey jack cheese (or any other melty cheese) 1 tsp olive oil salsa for serving Directions: 1. Put the chicken thighs, beer, and water in a deep saute pan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove chicken from the liquid and shred it with two forks. Pour out all but 1/4 cup of the cooking liquid. 2. Put the shredded chicken in a bowl and mix it with all of the seasonings. 3. Add the jalapeno and spinach to the remaining 1/4 cup cooking liquid. Cook over low heat for 2-3 minutes, or until spinach is wilted. 4. Cut each tortilla in half. To assemble flautas, spoon chicken along the long edge of each tortilla, then top with spinach mixture and cheese. Roll the tortilla up, starting with the long edge. 5. Line a baking sheet with foil and lightly spray with cooking spray. Place each flauta seam-side-down on the cooking sheet. 6. Brush the flautas with olive oil. Bake at 450 for 10 minutes. Turn over and bake for another 10 minutes, or until crispy. 7. Serve with salsa!  (cooked chicken) (chopped spinach) (chicken with spices) (spinach and jalapeno cooking) (these are the tortillas I like to use) (tortillas split in half) (ready to roll up) (ready for the oven!) (after flipping) (all done!) Ta-da! Enjoy!

2-Minute Cinnamon Apples

I love cinnamon apples. I get so excited when I find myself at a restaurant where cinnamon apples are one of the side dish options. So when I found a recipe for cinnamon apples that only takes two minutes, I was SO excited. This is the perfect recipe for when you need a sweet little snack, or you could make them to go on top of ice cream, or in oatmeal! As far as desserts go, this is a pretty healthy one, so you don't even have to feel bad about it! :) 

Recipe adapted from here.
Ingredients:  1 small Granny Smith apple 2 tsp Splenda (or a spoonful of sugar) 1/4 tsp cinnamon 1/4 tsp cornstarch 1 tbsp water
Directions: 1. Peel, core, and slice the apple into small slices (or cut it into little cubes). 2. Place the apple pieces and all other ingredients into a microwave-safe small container with a lid. Shake to mix the ingredients. 3. With the lid slightly vented, microwave on high for 2 to 2.5 minutes (depending on the size of the apple).  4. Carefully remove the lid (it'll be hot and steamy) and eat! 

Apples. Peeled, cored, and sliced.

All ingredients in the container...

(after shaking to combine)

Ta-da!

Enjoy!

Devil's Food Cupcakes with Coconut Cream Frosting

The last time I made these was a few months ago, and I didn't take great photos for this recipe, so I wasn't going to put it on the blog. But yesterday I was talking to a friend who declared these the "best thing I've ever eaten!" (I was impressed that she even remembered them from months ago!), and I figured the recipe needed to be shared with the world, bad photos or not. 

Recipe adapted form here.
Ingredients (for cake): 1 box of devil's food cake mix 1/2 cup canola oil 3 large eggs 3/4 cup buttermilk 3/4 cup sour cream 2 tsp vanilla extract
Ingredients (for coconut cream frosting): 8oz cream cheese, softened 1/2 cup butter, softened 1 tsp vanilla extract 1 1/2 tsp coconut extract 4 1/2 cups powdered sugar 1 cup sweetened shredded coconut (optional)
Directions: 1. In a large bowl, whisk together the oil, eggs, buttermilk, sour cream, and 2 tsp vanilla. 2. Add the cake mix to the wet ingredients and mix until well-combined. Spoon batter into cupcake liners. 3. Bake at 350 for 16-19 minutes (regular cupcakes) or 8-10 minutes (mini cupcakes), or until a toothpick inserted in the center of a cupcake comes out clean. 4. While cupcakes are baking, beat cream cheese and butter until smooth. Add 1 tsp vanilla and coconut extract and mix. Add powdered sugar 1 cup at a time and mix until smooth. 5. Put shredded coconut in a small bowl. Frost cooled cupcakes with the coconut cream, then dip the tops in the shredded coconut.
Batter
Ta-da!
Enjoy!

Blueberry Muffin Cookies

Ok, so you know how everybody loves blueberry muffins? And you know how everybody loves cookies? With that in mind... how did I not think to make blueberry muffin cookies sooner?!?! These are delicious - I've made 'em with the white chocolate chips and without, and they're great either way. If you're not a fan of white chocolate, just leave it out!

Recipe adapted from here. Ingredients: 2 boxes Jiffy Blueberry Muffin mix 4 oz cream cheese, room temperature 1 stick butter, room temperature 1/2 cup brown sugar 2 eggs 1 cup white chocolate chips (optional) Directions: 1. Beat together cream cheese, butter, and brown sugar until smooth. Add eggs one at a time and beat until blended. 2. Combine the muffin mix with the butter mixture. Mix well.  3. Fold in chocolate chips {note: if you're not a huge fan of white chocolate, skip it - they're still super tasty without!}. 4. Chill dough in the fridge for two hours {note: you can skip this step, but you might end up with really, really flat cookies}. 5. Form into tablespoon-sized balls and space about two inches apart on a lightly-greased cookie sheet (they'll spread quite a bit, so leave room!). Bake at 325 for 13-15 minutes. Cool on the sheet for a minute or two, then transfer to a wire rack. Cream cheese + butter + brown sugar Blueberry muffin mix Adding in the white chocolate chips... Dough - this goes in the fridge for a couple hours! Finished cookies! Ta-da!
Enjoy!

Blue Cheese & Apple Stuffed Pork Tenderloin

Who wants a fancy-but-easy recipe? Because I have one for you!

I first made this for our Jeff-and-Katie Christmas dinner in 2011, and it's so good! I adapted a recipe that Jeff's Grandma gave me, and we really like it! So if you like blue cheese, you've got to give this one a try!

Recipe adapted from one Jeff's grandma gave me. Ingredients: 1 pork tenderloin (two halves; about 2 lbs total) 4 tbsp butter 2 large apples (I suggest Braeburn), cut into 1/2 inch pieces 1/2 medium onion, chopped 1 stalk celery, finely chopped 1/2 cup chopped pecans 1 1/4 cup corn bread stuffing crumbs 5 oz blue cheese crumbles Directions: 1. Preheat oven to 450. Cut almost all the way through each tenderloin lengthwise. Spread the sides apart and flatten.  2. Melt butter in a large skillet. Add apple, onion, and celery. Cook and stir until apples and vegetables are crisp-tender (about 4 minutes). Remove from heat and stir in pecans, stuffing crumbs, and half the cheese. Mix well. 3. Place tenderloins into a lightly-greased or foil-lined shallow roasting pan, cut side up. Spoon stuffing mixture over the tenderloin and press lightly to hold in place. 4. Bake 25 minutes, or until a meat thermometer reaches 150 degrees when inserted in the center of the tenderloin. Check it with 10 minutes to go, and if the stuffing is getting dark, put a piece of foil over the top. 5. Sprinkle remaining cheese over stuffing. Let stand for 10 minutes, then slice and serve!

(sautéing apples, celery, and onion)

(stirring in pecans, stuffing, and cheese)

(stuffing mixture is ready!)

(split tenderloins)

(all finished!)

Ta-da!

Enjoy!