Lemon Cloud Cookies

These cookies are heaven! They are somewhere between a lemon bar and a cookie. The idea comes from Paula Dean's Gooey Chocolate Butter Cookies http://www.foodnetwork.com/recipes/paula-deen/chocolate-gooey-butter-cookies-recipe/index.html. My tweak is to use lemon cake mix instead of chocolate. Another tip is to freeze a few cookies in a zip-lock baggie then eat them straight from the freezer. Enjoy!

Kale Chips

My friend Erin emailed this recipe to me with the subject "This recipe will change your life!". She is absolutely right. These chips are healthy and addicting! I've actually never had kale before making these chips. The recipe is simple. You will need three ingredients: 1 bunch of kale, salt, olive oil (or Pam).

Directions:
Preheat oven to 350 degrees F.
1. Using your hands (or kitchen shears), tear off the leafy part of the kale from the thick stem and wash and dry in a salad spinner.
2. Make sure the kale are in bite-sized pieces and place on a baking sheet. Spray or drizzle with about a teaspoon of olive oil. Using your hands, make sure the olive oil is equally distributed over the kale.
3. Sprinkle the kale lightly with salt.
4. Bake for about 15-20 minutes until crispy.

Boston Creme Cupcakes

The recipe is from a Sandra Lee "Semi-Homemade" cookbook. I've made these twice in the last few weeks, for my friend Emily's wedding shower and for my niece Reese's baby naming. They are fancy enough that adults are attracted to them, but the middle is a nice surprise that appeals to the kid in everyone :-) The semi-homemade short-cuts are using a box mix for the cupcake and using instant vanilla pudding for the creme. When you infuse the cupcake with the creme, make sure to squeeze in as much as the cupcake can hold before it bursts--the more creme the better! I suggest dipping the tops of each cupcake in the chocoalte ganache glaze. The recipe makes more than enough ganache so you can use the leftovers to make chocolate truffles (Just let the chocolate cool and harden in the fridge. Then use a spoon to scoop out little balls and roll them in chopped nuts, sprinkles, cocoa, or powdered sugar)! You can also get the recipe online at this address: http://www.foodnetwork.com/recipes/sandra-lee/boston-creme-cupcakes-recipe/index.html

Buffalo Chicken Dip

I got the idea for this recipe from my friend Kristine who also loves to cook and bake. It is like eating a hot wing, but in dip form. I've made several different variations of the recipe. Sometimes I use more of one type of cheese and less of another. You really can't go wrong. One of my friends (and followers!), Nate, made this for a cook-off at work and it took top prize! So, I guess I should start calling it "Award-Winning"!

Buffalo Chicken Dip

INGREDIENTS:

2 Chicken Breasts, boiled, then shredded (about 2-3 cups shredded)
1/2 cup FRANK'S® REDHOT® Sauce (for more heat, use 3/4 cup)
2, 8 oz. pkgs. cream cheese, softened1/2 cup blue cheese salad dressing
1 cup shredded cheddar cheese

DIRECTIONS:

In a large skillet on medium heat, combine shredded chicken and Franks REDHOT. Mix in cream cheese until combined. Stir in blue cheese. Then mix in half of the cheddar cheese until smooth.

Transfer mixture to a serving dish. Sprinkle with remaining cheddar cheese.

Serve with Scoops Tortilla Chips or celery.

Enjoy!!!

Rack of Lamb

For our first anniversary, I made Craig rack of lamb which he has been begging me to make forever. Neither of us knew if we really liked rack of lamb having never had it before. I found an Ina Garten recipe for Lamb Persillade and took a chance. It really was amazing and worth every penny. Happy anniversary Craig :-)

 http://www.foodnetwork.com/recipes/ina-garten/rack-of-lamb-persillade-recipe/index.html

Healthier Eggplant Lasagna

My good friend Erin gave me the idea to make a healthier version of an eggplant lasagna. I have made an eggplant lasagna before using a recipe that called for frying the eggplant in oil and using lots of cheeses. It turned out a little soggy and oily. However, this healthier version turned out so much better. I swear! I baked the eggplant and used low-fat cottage cheese.

Ingredients: 1 medium eggplant, 1 c. seasoned bread crumbs, 1/2 c. parmesan cheese (plus more for sprinkling), 2-3 eggs, 1/2 yellow onion, 16 oz. low-fat cottage cheese, and 1/2 jar of your favorite marinara sauce.

1. Preheat the oven to 425 degrees F and line 2 baking sheets with foil.
2. Peel the eggplant. Slice the eggplant and onion into thin rounds.
3. Place the eggplant in a single layer into a colander and lightly salt. Repeat layers of eggplant and salt until all of the eggplant is in the colander. Let sit for about 15-20 minutes. This will help to release some of the liquid in the eggplant.
4. Rinse the salt off of the eggplant and place slices on paper towels. Dab the eggplant until dry.
5. Set up a breading station: in one low bowl beat 2-3 eggs. In another low bowl mix together about a cup of seasoned bread crumbs and 1/2 cup of parmesan cheese. (You may need to add more as you go).
6. Dip the eggplant slices into the egg and then into the bread crumbs. Then place onto the baking sheets in a single layer. (I like to do this with one hand to cut down on the mess. Takes a little longer though.)
7. Place the onion slices on the baking sheet as well.
8. Bake the eggplant and onion for about 10 minutes until the eggplant turns golden brown and the onion softens.
9. Turn the oven down to 350 degrees and spray an 8in. x 8in. baking dish with cooking spray.
10. Layer the eggplant slices, cottage cheese, onion, and marinara sauce (in that order). I did 4 layers.
11. Top off the lasagna with a sprinkle of parmesan cheese and bake for about 25 minutes.
12. Let the lasagna rest before cutting.

Grandma Eder's Artichokes

For special occasions, my mom makes artichokes using my grandma's recipe. Now that I have my own kitchen I can make artichokes any time I want! My mom usually steams the artichokes which can take a very long time. I have found that boiling them first then baking really cuts down on the cooking time.

Ingredients: 2 large artichokes, 2 tbsp. seasoned breadcrumbs, 1 tbsp. parmesan cheese, and 1 tsp. garlic powder, 1 tsp. olive oil

1. Boil about 4 quarts of water.
2. Cut artichoke stems and about 1-inch off the top.
3. Using kitchen shears, snip off the prickly thorns.
4. Boil artichokes for 30 minutes with lid on.
5. In a small bowl mix together 2 tbsp. seasoned breadcrumbs, 1 tbsp. parmesan cheese, and 1 tsp. garlic powder
( Preheat oven to 400 degrees F.)
6. Remove artichokes from water and drain well.
7. Spoon out the soft leaves in the middle of the artichoke and discard.
8. Spread the artichoke and fill the leaves with the bread crumb mixture.
9. Drizzle the tops with about a tsp. of olive oil.
10. Place artichokes in a small baking dish and bake for 20 minutes.

Pull off the leaves and scrape the meat using your teeth. When you get to the bottom, scrape off the rest of any of the fuzzy leaves. Underneath is the heart which is delicious! Hope you enjoy them as much as I do!

Matzo Ball Soup

For Passover this year, I tried my hand at some matzo ball soup. I just followed the recipe on the box. It called for two eggs, two tablespoons of vegetable oil, and water. Super easy! I boiled and shredded some chicken breasts to make it a meal. For dessert, Craig and I opened up our Easter baskets that my mom sent. L'chaim!

Meatloaf Sandwiches

Craig returned from his last Florida trip with a frozen meatloaf from Mom Finkel :-) I defrosted the meatloaf in the fridge the day before and went to the store to pick up some jarred marinara and shredded mozzarella. That was my only contribution. After that, I was kicked out of the kitchen so Craig could do his thing!!! (According to some, I can be a bit overbearing in the kitchen). Craig ordered some garlic rolls from Mickey's Deli down the street and put the meatloaf in the oven for about an hour. He sliced the meatloaf lengthwise into four pieces. He sprinkled some marinara and cheese into the sliced roll and then filled it with the meatloaf. He followed that with more marinara and cheese. Then back into the oven for about 10 minutes until they are warm and crispy. YUM!

Peanut Butter Cup Cookies & Lemon Butter Crumb Cookies

I was in baking mode on Sunday. I made two recipes from Eleanor Kliven's "Big Fat Cookies" cookbook. I love this cookbook!!! They are basically a PB cookie with about 10 oz. of Reese PB cups shopped up in them. They are delicious :-) The second cookie was the Lemon Butter Crumb. These are a crumbly butter cookie with a hint of lemon dusted with powdered sugar. They go nicely with coffee or tea.

The second cookie was the Lemon Butter Crumb. These are a crumbly butter cookie with a hint of lemon dusted with powdered sugar. They go nicely with coffee or tea.

Ultimate Beef Stew

Sorry for the delay in posts! A few weeks ago I made Tyler's Ultimate Beef Stew. It was really great! I think I made a mistake by using red potatoes--they came out a little mealy after being cooked for so long. Next time I would follow the recipe and use the new potatoes. I recommend not skipping the horseradish sour cream...it was Craig's favorite part! http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe2/index.html

Spicy Honey Mustard Chicken Fingers

This recipe is a true "Carley's Creation". I used the foodnetwork magazine Chicken Fingers with Curried Ketchup recipe as a starter, but I ended up changing pretty much the whole thing. I used Emeril's Creole Seasoning that I had left over from the Alfredo Lasagna.

Spicy Honey Mustard Chicken Fingers

Ingredients

• Cooking spray
• 2 large eggs
• 2 tablespoon honey mustard
• 1 tablespoon spicy brown mustard
• 2 tablespoons of Emeril's Creole Seasoning (See recipe below)
• 1 cup panko (Japanese breadcrumbs)
• 2 skinless, boneless chicken breasts, cut into 1-inch-wide strips ( used kitchen sheers) 

Directions

Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, and mustard in a shallow bowl. Mix the panko with the Creole Seasoning in another bowl.

Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.

Serve with ketchup or on top of a salad. Yum!

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

Turkey Meatballs

Since I had the day off today I spend most of it in the kitchen of course. One thing I made was the Turkey Meatball recipe from the foodnetwork magazine. They turned out really great. Next time I will swap out the two cups of water for two cups of low sodium chicken broth to add a little more flavor. Here is the recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-and-turkey-meatballs-recipe/index.html