Tag Archives: recipe

Many years ago, I had a random burst of inspiration to create a non-traditional lasagna as a surprise dinner for my over-worked boyfriend.  I had never actually made a lasagna before, and was only basing the recipe on a few items I wanted to include.  Ground turkey, bacon, smoked cheese, and spinach.  I researched a few different lasagna recipes to get a sense of other ingredients I would need, as well as the mechanics of cooking a lasagna.  I was pleasantly surprised that it wasn’t as hard as I thought!  The stars aligned for this Alfredo lasagna recipe – after an hour or so of winging it, I had one of the most delicious lasagnas I’ve ever eaten!

I’ve continued to make this lasagna recipe throughout the years, always trying to remember exactly what I did by looking at pictures.  It had been a while since I last made this lasagna, I decided this was the perfect opportunity to finally write out the recipe.  That way I’d finally have it, and best of all, I’d get to share it with all of you!

I hope you all enjoy my Turkey and Bacon Alfredo Lasagna recipe!

• 2 16 oz. bags of frozen spinach, defrosted and drained
• 16 oz. of ricotta
• 1 box lasagna noodles
• 1 lb. of ground turkey
• 1 package of turkey bacon, diced
• 3/4 medium onion, chopped
• 3/4 medium bell pepper, chopped
• 2 cups of mushrooms, sliced
• 1 tsp thyme
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/2 tsp paprika
• 1 TBSP oregano
• 3-4 garlic cloves, minced
• 12 oz. smoked cheese blend, shredded
• 2 jars Alfredo sauce

In a large bowl, combine ground turkey and your sauteed vegetables.  Set aside about a 1/3 of the diced bacon; this will be for topping the lasagna.  In a medium bowl, combine the rest of the bacon, ricotta, and drained spinach.  You really want to make sure you get all the liquid out of the spinach, so it doesn’t make the lasagna watery.

You now have all the components to assemble your lasagna!  Lightly coat a 9×13 casserole dish with cooking spray, and then spread a thin layer of Alfredo sauce on the bottom.  Layer lasagna noodles on top of the sauce, and sprinkle 1/4 of cheese over the noodles.

I previously mentioned in my Spinach and Prosciutto Lasagna recipe, I use no boil noodles, because that’s the only kind Trader Joe’s carries.  If you choose to use no boil noodles as well, I like to soak them in hot water for about 5-10 minutes.  They will be more pliable and you won’t have any crunchy noodles in your lasagna!

As always, let me know if you make this recipe and how it turns out!  Happy eating!

Heellllooo out there!  Long time no see!  I’m so excited that I finally have the chance to create a brand new post for all of you.  This one is a pretty sweet one… literally!

When Daniel’s birthday comes around, I always love to bake him a delicious and unique treat.  In the past I’ve made him cheesecake, as that’s one of his favorite desserts.  This year, however, I was very inspired by all the boozy cupcake recipes I had been seeing on Pinterest.  After hinting a little at some possible ideas, Daniel told me he’d rather have a cake over cupcakes.  So I looked at various recipes for some ideas, and eventually created this Chocolate and Salted Caramel Whiskey Cake recipe!  Then I found a Salted Caramel Buttercream Frosting to top it with.  Excited?  Check it out!

The Cake – Here’s what you need:

• 1 box of chocolate cake mix
• 2 TBSP of whiskey
• 1 tsp of vanilla extract
• Milk
• Butter
• Eggs
• 1 jar of salted caramel sauce

Ok, I know some people believe using a cake mix is blasphemous, but I was running on limited time and needed that little bit of extra help (did I mention I was also making Daniel a birthday dinner?).  I obviously wanted to serve a delicious cake, so I looked up some tips on how to make cake mix taste homemade.

Here’s what you do:

Follow the directions for the cake mix, BUT replace water with milk and vegetable oil with softened butter.  Also, add in one extra egg than the cake mix calls for.  Also add 1 tsp of vanilla extract and 2 TBSP of whiskey.  Mix until combined.

Divide batter into two, lightly oiled 8-inch or 9-inch round cake pans.  Swirl about 1 TBSP of salted caramel sauce into each pan.

Bake as directed, or until a toothpick inserted in the middle comes out clean.  Allow cakes to cool completely on cooling racks.

While your cakes are cooling you can make the Salted Caramel Frosting!  I followed this recipe, except I doubled it so I would have enough to frost a two-layer cake and add decorative piping.

The Frosting – Here’s what you need:

• 2 cups of butter (room temperature)
• 2/3 cup salted caramel sauce
• 2 tsp vanilla extract
• 3 cups of powdered sugar
• 2 pinches of salt

Here’s what you do:

1. In a large bowl, beat butter for 1 minute with an electric mixer.
2. Add salted caramel and vanilla extract, beat for 2 minutes, occasionally scraping the sides of your bowl.
3. On a low speed, beat in powdered sugar and salt until incorporated.
4. Increase speed and beat for an additional 2-3 minutes, or until frosting is creamy and well-combined.

If you prefer desserts that aren’t too sweet, you will probably want to find a different frosting, as this one is pretty sugary!

Once your cakes have cooled, use a serrated knife to slice off the rounded top layer of each cake, making cakes flat on both sides.

Spread about a 1/4-1/2 in. layer of frosting on one cake and top with the other.  Then all that’s left is to frost the whole cake and add some decorative piping.  I also drizzled more salted caramel sauce on top and sprinkled a little coarse salt for garnish.  Take a look at the finished cake below!

I’m happy to say Daniel loved the cake (can you tell?), as did I!  I hope all of you will enjoy it as well!

Note:  The whiskey flavor is subtle.  If you want more pronounced flavor, I suggest sprinkling whiskey on the cakes as soon as they come out of the oven, allowing the cakes to absorb the liquid while they cool.

As always, let me know in the comments section if you make the cake and how it turns out!  Can’t wait to hear from you.  Happy Eating!

Bonus!  You all know how I love to share gift wrapping that I’ve done.  For Daniel’s birthday I decided to focus on a modern color scheme – check it out!

[The “To My Human” card is from our cat!]

HELLO, everyone!  I am back after a SUPER long hiatus!  Gosh, things have been so busy – I haven’t been able to devote the time I wish I could for this blog.  Thank you to anyone who continues to visit, and I promise I’ll keep posting even if it’s sporadically!

Today I’m going to share one of our favorite staple dinners – a Cheesy Chicken Enchiladas recipe! It’s super fast and easy, which makes it the perfect weeknight dinner.

Daniel LOVES Mexican food, and after living in Los Angeles for 4 years (and dating Daniel), I’ve grown to love it as well. While we often make tacos and burritos, we didn’t start making enchiladas until we saw enchilada sauce at Trader Joes. Once we realized how easy they were to make (and how delicious), we couldn’t get enough of them!

We followed some of the basics and ingredients from this recipe. You know us though, we added our own touches and switched things up a bit! Check out our Chicken Enchiladas recipe below!

Here’s what you need:

• 5 chicken tenderloins
• 1 onion, diced
• 1/2 pint of sour cream
• 1 jar enchilada sauce
• 3/4 cup sliced black olives
• 1 and 3/4 cup shredded cheddar cheese
• 2 avocados
• 6 large flour tortillas
• 3/4 bell pepper, diced
• 3 garlic cloves, minced
• 3/4 cup frozen corn
• 1 tsp oregano
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp cilantro
• 1/2 tsp cumin
• 1/4 tsp cayenne
• Tomatoes, diced (for garnish)

Here’s what you do:

Preheat oven to 350 degrees.

Heat olive oil over medium heat and cook chicken. [You can read what kind of chicken I like to keep on hand, and how I cook it here]. When the chicken is cooked through, dice and set aside.

Set aside about a 1/4 cup of onion for topping, and sauté the rest of the onion and bell pepper until tender. About 5-6 minutes. Add corn and cook for another 2-3 minutes.  Add 1 cup of cheese, sour cream, spices, garlic, 1/2 cup of olives, and the chicken. Heat over low heat until cheese melts, stirring occasionally.

Spread a thin layer of enchilada sauce on the bottom of pan. Fill each tortilla with equal amounts of filling, roll, and arrange in pan.  Evenly spread remaining sauce over enchiladas and top with cheese. You can also top with the remaining olives and onion, or add them after baking.

Bake, uncovered, for 20 minutes. Let cool for 10 minutes, and then top with a dollop of sour cream, a few slices of avocado and diced tomatoes (also the onion and olives if you didn’t already add them). Serve with your favorite rice and beans, and enjoy! This recipes makes 6 servings.

These can be a little tricky to get out of the pan. We like to use 2 large spoons and pick them up from both ends. It’s inevitable that some of the filling will spill out though, so have your plate ready and close by!

This meal is so delicious, and as you can see, very quick and easy! We recently substituted chicken with ground turkey the last time we made this. It was a tasty way to switch things up, but I think I still prefer using chicken. Try them both out and let me know which one is your favorite!

I hope you enjoy this Cheesy Chicken Enchiladas recipe! Let me know if you try the recipe in the comments section below! Happy eating!

This week we’ve been having outrageously beautiful weather in Portland.  The sun is shining, the temperatures are warming, birds are singing, and there’s that distinct smell of spring in the air.  I decided to bake a batch of cookies that reflect the cheeriness I feel with this gorgeous weather, and the lingering sun (thanks to the time change).

Last year I had stumbled on this lemon cookie recipe while randomly searching for cookie recipes on Pinterest.  They sounded pretty good to me, so I decided to make them.  Guys, I cannot even begin to describe how amazing these cookies are.  They are SO buttery and soft, and have the perfect amount of lemon flavor.  They are addictive.  Daniel and I seriously can’t hold back when these are in the house.

So in honor of spring (hopefully) being around the corner, here is the Lemon Cookies with Icing Recipe!

Here’s what you need:

Here’s what you do:

Preheat oven to 350 degrees.  In a medium bowl, stir together flour, cornstarch, baking soda, and salt.  Set aside.

In a large bowl, cream together softened butter, sugar, and lemon zest until light and fluffy.  About 2-3 minutes.  I used an electric hand mixer for this, but an electric stand mixer would also work well.

Add in the egg and egg yolk.  Then add in the lemon juice and vanilla extract.

Slowly add in thirds of the flour mixture until just combined.

Drop large tablespoons of cookie dough on lightly greased baking sheet (or lined with parchment paper) about 2 inches apart.  Bake for 9-11 minutes.  I baked mine until they had just set up and were lightly brown on the bottom.

Allow to cool for a few minutes on the baking sheet, and then GENTLY (as they will still be very soft) transfer to cooling racks to cool completely.

Once cookies are completely cooled it is time to ice!  I just made a simple sugar icing by whisking the powdered sugar with just enough milk to make it spreadable, while still being quite thick.  You’ll want it to be thick so it doesn’t drip off the sides.

Once the icing hardened, I stored by cookies in airtight containers with wax paper separating each layer of cookies.  For me, this recipe made 18 cookies.

The original recipe was just for plain cookies, but I thought adding a little sugar icing would create the perfect balance between zest and sweet.  Boy, was I right!  This is one of my absolute favorite cookies to make and, of course, eat!  And now I hope it will be one of your favorites too!

Be sure to let me know in the comments section if you try out the recipe!  Enjoy!

Hey guys, so today I’m going to share an outrageously delicious Spicy Cashew Brittle recipe.  I made this for Daniel for Valentine’s Day, and he said it was the best brittle he’s ever had!  Not only is it delicious, but it’s also ridiculously easy to make!

Here’s what you need:

• 1 cup sugar
• 1/2 cup light corn syrup
• 1 cup cashews, chopped
• 1 tsp butter
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/8 tsp salt
• Pinch of ground nutmeg
• 1 tsp baking soda
• 1 tsp vanilla extract

The original recipe called for a 1/2 tsp of rum extract and a 1/2 tsp of vanilla.  I couldn’t find rum extract anywhere, so I just upped the vanilla.  I also upped the cayenne because Daniel loves spicy food, but the brittle is still easy to eat for someone that can’t handle a lot of spicy (aka, me).  And my last deviation was using all cashews (original used 1/2 cup of pecans), because they are Daniel’s favorite!

Here’s what you do:

1. Butter a cookie sheet and set aside.  I also highly suggest setting up all your ingredients, as each step happens pretty fast and you’ll need to move quickly.
2. Lightly grease a 2-qt. microwave safe bowl, and combine sugar and corn syrup.  Microwave uncovered for 3 minutes, then stir.  Microwave an additional 2 1/2 minutes.  Stir in cashews, butter, cinnamon, cayenne, salt and nutmeg.
3. Microwave uncovered for 2 minutes, or until mixtures turns a light amber color (caution:  this will be extremely hot, so please be careful!).  Quickly stir in baking soda and extract until light and foamy.  Immediately pour mixture onto prepared pan, and evenly spread with a greased metal spatula.  Cool completely.

   

4. Once cooled, break into pieces and enjoy!  Store in an airtight container.

I’ve never been a huge fan of brittle, but I seriously can’t get enough of this one!  I thought it worked particularly well as a Valentine’s Day gift, because of the spice and heat.  It would also make a great Christmas treat as well – the cinnamon and nutmeg definitely give this brittle a holiday flavor!