Banana Whoopie Pies

Watch out world - I baked!

Although highly unsuccessful in prior endeavors, I decided to be the world's most thoughtful girlfriend this Valentine's Day and try my hand at a dessert I knew my boyfriend loved. I searched for recipes that were simple, yet authentic, and found the following. To my dismay - it worked! Needless to say, I think he was impressed and a little surprised, which is all I could ask for :) Hope you enjoy these as much as we did. Check out the tips for some helpful hints.

Cheers!

RECIPE

Ingredients for the Cookies

• 1/2 cup (1 stick) unsalted butter, softened
  1/2 cup brown sugar
  1/4 cup granulated sugar
  1/2 teaspoon salt
  1 teaspoon vanilla extract
  1 1/2 cups (3 medium to large) mashed bananas
  2 large eggs
  2 cups all-purpose flour
  1 teaspoon baking soda

Ingredients for the Filling

1/2 cup cream cheese, at room temperature

3 cups confectioners’ sugar

1 teaspoon vanilla extract

1 to 2 tablespoons milk as needed

Directions

Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.

Cookies: In a large bowl, mix the butter, sugars, and salt until light & fluffy. Add the vanilla, and the bananas. Beat in both eggs, one at a time.  Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined. Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow plenty of space between them.  Bake for 12 to 14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and cool on parchment paper for 10 minutes before transferring the cookies to a rack to finish cooling completely before filling.

Filling: Beat together the cream cheese, confectioners’ sugar, and vanilla until smooth. Add just enough milk to make the mixture a spreadable consistency, if needed.

Assemble: Go through each cookie and match them up into pairs that are sized most alike.  Spread (or pipe) the bottom of one of the cookies per pair with 2 tablespoons of the filling.  Place cookies in refrigerator until filling has set (about 20 to 30 minutes).  Place the other cookie from the pair on top of the filling, bottom side down. 

TIPS - After enjoying, we both discussed making smaller cookies for the next batch, bite-sized if you will. The cookie is very decadent, so a smaller portion may be better in this ircumstance. Additionally, consider adding a handful of chopped walnuts to the filling for a delicious crunch!

Pasta Fagioli

It's pouring and cold outside. You're hungry, but don't have much in the kitchen. You want something warm and filling, but don't want to make a trip outside. Try this recipe! I reviewed quite a few recipes before coming up with my own take. No meat. Substitute veggie broth for chicken broth and you have one heck of a vegetarian meal. This is one of my new absolute favorite soups. Thick, hearty and full of fiber. Perfect for a cold day! This is one of my own, so feel free to experiment and enjoy.

Cheers!

RECIPE

Ingredients

• 2 tbsp olive oil
• 3 stalks celery, diced
• 3 large carrots, diced
• 1 medium spanish onion, chopped
• 3 medium-large cloves garlic, diced
• 1 tbsp Italian seasoning
• 1 pinch crushed red pepper
• Dash salt and pepper
• 1 (8oz) can tomato paste
• 1 regular sized can crushed tomatoes
• 1 qt chicken stock (or vegetable)
• 1/2 qt water
• 1 large bay leaf
• 1 can cannellini beans
• 1 can dark red kidney beans
• 3/4 cup ditalini pasta

Directions

In a large, heavy pot heat the olive oil over medium heat. Add celery, carrots & onion. Cook 5 minutes or until veggies are transulcent. Add the garlic and cook 2 minutes longer.

Stir in the seasoning, tomato paste and crushed tomatoes. Stir cooking for 5 minutes.

Add the stock, water and bay leaf . Bring to a boil. Reduce heat to low, add beans, cover and cook for 30 minutes.

Bring heat back up to medium and add pasta. Cook for 15 minutes longer then reduce heat to low once more, cooking 30 minutes longer.

TIPS - Some recipes call for bacon or pancetta. If you want to add protein, brown in olive oil first, then proceed to recipe.

Pork Chops with Fennel and Caper Sauce

After a crazy weekend with lots of driving (Nashville for Melissa Howell's bachelorette party, then on to Birmingham for Caroline's baby shower), it would be an understatement to say I was "tired" this past Sunday night when I arrived at my parents house. The last thing on my mind was cooking or even thinking about what to eat for dinner. Lucky for me - my mother took very good care of me. She and my dad saw the following recipe being created by Giada De Laurentiis on the Food Network Channel. After the inspiration - my mom logged into http://www.foodnetwork.com  and downloaded the recipe.


It was phenomenal! I could have eaten the sauce alone. Fresh, healthy and delish. You could substitute chicken or even fish with this sauce - make it your own, but make it often. Highly recommend! I served alongside thin french beans and homemade pinto beans. Enjoy!

RECIPE

Ingredients

• 1/4 cup olive oil
• 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
• 3/4 teaspoon salt, plus more for seasoning meat
• 3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
• 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
• 2 large shallots, thinly sliced
• 1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
• 1/2 cup white wine
• 1 (28-ounce) can diced tomatoes, with their juices
• 1/2 lemon, zested
• 2 tablespoons capers

Directions

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley,capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

TIPS - Add chicken stock to create more "broth."

Best Foods for Your Heart

We all know what foods are bad for us and our hearts - but instead of finding foods to avoid, have you ever stopped to find foods that are actually good for your heart? This link provides a variety of foods that keep your ticker going, and going well. Consider these options next time you plan a meal or have to decide on an afternoon snack. With choices like avocado, salmon, olive oil and even berries - heart healthy foods are no longer difficult to find.

Best Foods For Your Heart

Shelly's Mexican Chicken Soup

RECIPE

Ingredients
3 tbsp olive oil
1 small white onion, diced
1/2 bell pepper, diced
1 fresh jalapeno pepper, diced and de-seeded
2 cloves garlic, minced
1 small can tomato paste (6 oz)
1-2 tbsp Mexican chili powder
1 tbsp cumin
1 tsp cayenne pepper
1 can original Rotel
1 box chicken broth/stock
Cooked Chicken, shredded or diced (3 breasts or the meat from one small rotisserie)
1-2 cups cooked rice (Spanish)



Directions
Over medium heat, saute onion and peppers in olive oil for 3-4 minutes or until translucent.
Add garlic, saute 1 minute.
Add tomato paste and mix into vegetables.
Add spices, continuing to mix for 5 minutes on low-medium heat.
Add Rotel and chicken broth. Bring to a boil.
Reduce heat to low and add cooked chicken & rice. Let cook for 30 minutes.

Serve hot topped with diced avocado, shredded cheese, sour cream, tortilla strips, fresh cilantro, etc. Enjoy :)

TIPS - I've also used one can of chicken stock and 1 beer in place of the whole box of chicken stock. If you want more heat - leave the jalapeno seeds (just be careful)! Also, if you cook your chicken creasts, you can cook in a pot of water with one pack of taco seasoning for flavor, and use the broth in place of canned chicken stock.

Refreshing Quinoa Salad

I modeled this healthy side dish after a delightful little salad I had at one of my favorite local, organic spots, Souper Jenny. This place is AMAZING. They receive local organic ingredients from near-by farms around 4am each morning. Then they get to work planning their menu for the day and emailing subscribers. I can't tell you how much I love getting this email every day. With dishes like the salad below, tomato-basil goat cheese soup, and even lobster salad sandwiches - you cannot go wrong! Of course, my salad was not as delicious as Jenny's, but I was pretty impressed with the taste.

Cheers!

RECIPE

Ingredients
1 cup dried Quinoa
1 cup water
Dash salt
1/2 diced English cucumber
1-2 cups chopped fresh spinach
1/2 cup diced red onion
1 avocado diced
Juice from 1 lemon
Juice from 1 lime
Drizzle of EVOO

Directions
Bring 1 cup water and 1 cup Quinoa to a boil in small saucepan. Once boiling, add a dash of salt and reduce heat to low and let cook, covered for 10 minutes. Transfer Quinoa to bowl and let cool in fridge overnight. Once Quinoa is chilled, add diced cucumber, red onion, avocado, lemon & lime juice and drizzle with EVOO. Mix all ingredients together. Serve cold and enjoy!

TIP - add you favorite veggies like tomato and yellow squash for an extra boost of color and nutrients!

Cannellini Bean Soup with Kale & Garlic-Olive Oil Crostini

I found this recipe on the Foodnetwork.com (courtesy of Dave Lieberman). I was looking for a warm, healthy, nutrition-packed meal. This seems to fit all of those criteria. I'm making tonight and will add pictures and review once I'm done!

Cheers!

Shelly

RECIPE

Ingredients

1/4 cup extra-virgin olive oil, plus more for the bruschetta

6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves

2 teaspoons dried oregano

1 (6-ounce) can tomato paste

2 tablespoons red wine vinegar

2 (15-ounce) cans cannellini beans, drained and rinsed

2 quarts chicken stock, water, or a combination

Salt and freshly ground black pepper

1 large bunch kale, large ribs removed, chopped

1 baguette

Directions

Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.


Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.