Food & Entertaining

With the holidays right on our heels, it’s time to start planning those awesome desserts that are going to be the talk of the family party. This recipe is fun and delicious, as well as quick and simple and will surely be a hit.

Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping
thawed, or equal amount sweetened whipped cream

Directions:
Line the bottom of a 13 X 9 X 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

 Check out the original recipe HERE

 

Winter is right around the corner and this recipe is an excellent way to spice up the season. With its wide array of flavors, this soup is bound to be the perfect addition to a snowy day.

Ingredients:
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp – peeled and deveined
2 tablespoons fresh lime juice salt to taste
1/4 cup chopped fresh cilantro

Directions:
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

CHECK OUT THE FULL RECIPE HERE 

Having people over for dinner, but don’t have time for that overly-complicated meal you found in a cookbook? Then try this recipe and impress your friends and family with its deliciousness.

Ingredients:
2 cups all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 cup white wine
2 cups fresh mushrooms, quartered
Salt and pepper to taste

Directions:

1. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2. Add the onion, garlic and bell pepper to the skillet and sauté until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine.
3. Cover and simmer for 30 minutes over medium low heat.
4. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Dee’s Tweaks

1. Used Perdue SimplySmart lightly breaded chicken cutlets
2. Seasoned flour and coated frozen chicken cutlets-brown on both sides and remove
3. Substitute wine for chicken broth. Use about a cup for more sauce
4. Cook the veggies and add soy sauce and sugar. Cook down for about 20 minutes
5. Thicken the sauce with cornstarch, then add the chicken back to the pan to simmer for a few minutes
6. Serve with buttered noodles and garnish with basil

 

Read the original recipe HERE

It’s time to rethink your traditional breakfast meals.

Banish the bagel.
Oust the oatmeal.
Dismiss the donuts.
Eradicate the boiled egg.
Remove the rice cake.

The average American breakfast is packed with sugar, empty carbs and faux, fruity flavoring. This kind of breakfast can send your blood sugar into a fast downward spiral instead of fueling your body.

In this blog post, I am offering a savory, collection of ten breakfast recipes for you to download. In it, you’ll find some healthier alternatives to the traditional American breakfast, but be prepared to cook. Real food doesn’t come out of a box and “cook” in the microwave in 60 seconds!

Inside you’ll find these delicious recipes:

• Kale + Mushroom Frittata
• Honey Nut Bars
• Wheat Free Pancakes
• Berry Bright Chia Pudding
• Coconut Flour Biscuits
• Quinoa Breakfast Bowl
• Clean Green Smoothie
• Vegan Blueberry Muffins
• Superfood Chocolate Breakfast Bowl
• Homemade Breakfast Sausage

I hope you find this mini recipe collection delightful and useful. It will really help you get excited about breakfast again. Drop me a comment and let me know if you plan to make any of these delicious recipes and more importantly, how they tasted!

Bon appétit!

 

DOWNLOAD RECIPES, HERE

VIEW MORE ABOUT JENNIFER DENT, HEALTH COACH + SUCCESS STYLIST, HERE

Are you looking for a delicious recipe to add to your Christmas cookie repertoire? These cookies are fresh and delicious and are sure to leave your guests happy and smiling this holiday season.

Ingredients:

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:

Preheat the oven to 375 degrees F.

Cookies:

1. In a medium bowl combine the flour, baking powder, and salt. Set aside.

2. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

3. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Check out the original recipe HERE 

Hope everyone had a great Thanksgiving with friends and family. After having good and hearty meals over the holiday, here are a couple of light recipes to help reuse some of your dinner items.

 

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This recipe is good for either an appetizer or entrée and is surely to leave your feeling satisfied. It is packed full with hearty and delicious ingredients and will present a pop of color to your dinner selection. Also a great use for all the Turkey left over after Thanksgiving.

Turkey Chili

Ingredients:
10 Ounces Ground Turkey
1 15-Ounce Can Crushed Tomatoes
1¾ Cups Red Kidney Beans
4 Cloves Garlic
3 Stalks Celery
1 Avocado
1 Lime
1 Yellow Onion
1 Bunch Cilantro
2 Ounces Cheddar Cheese
1 Jalapeño Pepper
1½ Tablespoons Turkey Chili Spice Blend (Smoked Chile Powder & Ground Cumin)

Directions:

1. Wash and dry the fresh produce. Drain and rinse the beans. Peel and mince the garlic. Small dice the celery. Halve the lime; slice one half into thin rounds, leaving the other half whole. Pit, peel and medium dice the avocado; toss with the juice of the lime half to prevent browning. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems. Grate the cheddar cheese. Remove and discard the ribs and seeds of the jalapeño; small dice the jalapeño, washing your hands immediately afterwards.

2. In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.

3. To the pot of browned turkey, add the garlic, celery, onion and as much of the jalapeño as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

4. Add the spice blend to the pot of ground turkey and aromatics; cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Stir in the crushed tomatoes, beans and ½ cup of water; heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 7 to 9 minutes, or until slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

5. Divide the finished chili between 2 bowls. Garnish with the avocado, cheddar cheese, lime rounds and cilantro. Enjoy!

More on the recipe: https://www.blueapron.com/recipes/organic-turkey-chili-with-avocado-cilantro-new-york-state-cheddar

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If you’re on the lookout for a clean, healthy recipe, this one is good for both lunch and dinner. Whether you eat the crab cake over salad or by itself, it is sure to keep you full and on the move.

Crab Cake Salad

Ingredients:
2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (16 oz.) can crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round, crushed
½ teaspoon ground cayenne pepper
1 teaspoon garlic powder
¼ teaspoon Old Bay Seasoning ™
Salt to taste
Ground black pepper to taste
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions:

1. Heat 2 tablespoons oil in a skillet over high heat. Sauté green onions briefly until tender; cool slightly.

2. Combine crabmeat, sautéed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.

3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

4. Serve over your favorite salad.

More on the recipe: http://allrecipes.com/recipe/19490/my-crab-cakes/