recipe

Jodi’s Mediterranean Crockpot Chicken

/ Jodi / 45 Comments

Jodis Meditteranean Crockpot Chicken 1

I love chicken, and I love easy crockpot recipes – especially for days you know you are going to be busy, but want a nice, healthy meal at the end of the day.

Crockpot recipes are often thought more about in the winter and often with heavier, creamier sauces, but I love how light and healthy this recipe turned out that was born out of simply searching the pantry one morning last week for what to throw together.

Jodis Meditteranean Crockpot Chicken

I daresay this is good enough for company, yet simple enough for any ole’ weeknight dinner.

Best of all, you can throw it together in about 10 minutes in the morning and forget about it until dinnertime.

Hope you give it a try and enjoy!

Jodi's Mediterranean Crockpot Chicken

Ingredients:Jodis Meditteranean Crockpot Chicken 1

  • 6 frozen chicken breasts (or your favorite cuts – thighs, legs, whole cut up parts)
  • 1 12 oz. jar Marinated & Quartered Artichoke Hearts ( I used DeLallo)
  • 1 12 oz. jar Sweet Roasted Red Peppers (I used Mancini)
  • 3 oz. (1/4 cup) Capers (I used Roland Capers in Sherry Vinegar)
  • 4 cloves garlic, minced
  • 1 Tbsp Italian Seasoning (oregano, basil, parsley, thyme blend)
  • 1/2 cup white wine (I used a bottle of Sauvignon Blanc that was open, but any kind would do, or you could substitute chicken broth)

Directions:

Layer all ingredients in crockpot in order listed above.  Cook on low for 6-8 hours.  Serve alone or over pasta, rice or with a side of new boiled potatoes. Garnish with some fresh basil leaves minced and freshly grated Parmesan cheese.

Easy – Right?!

Delicious?  You’re going to love it!

Cheers & Hugs,
Jodi

Lemon Poppy Seed Biscotti

/ Jodi / 28 Comments

lemon poppy seed biscotti cover

Yesterday was the first day of Spring…

lemon poppy seed biscotti

and it snowed here in Mars!

lemon poppy seed biscotti 3

So I decided to make something bright and sunny and lemony…

lemon poppy seed biscotti 2

to dunk in my steaming cup of coffee by the warmth of a fire.

I’ve never made biscotti before, so decided it would be fun to try.  I love poppy seed, and it is so wonderful with lemon.

I found and slightly adapted a recipe from Lynn at FreshAprilFlowers, and I really enjoyed it.

This would make a wonderful Easter or hostess gift for coffee and tea lovers.

Lemon Poppy Seed Biscotti

Ingredients:lemon poppy seed biscotti cover
  • ½ cup granulated sugar
  • zest of one lemon
  • 1 Tablespoon butter, melted
  • 3 Tablespoons vegetable or canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • juice of one lemon, divided
  • 1 and ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 Tablespoons poppy seeds
  • Egg Wash: 1 large egg, beaten with remaining lemon juice
Directions:

Preheat oven to 350ºF. Line a large baking sheet with parchment paper.

Place sugar in a medium bowl and add the lemon zest. Using your fingers, rub the zest into the sugar until all of the zest has been incorporated and most of the sugar is pale yellow. Whisk in the butter, oil, egg, vanilla extract, and 2 teaspoons of the lemon juice.

In a large bowl, toss together flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry, and mix until combined.

Turn dough out onto baking sheet and pat dough into a rectangle about ½” thick ( approximately 6″ x 7 ½”.   The dough will be a bit dry and crumbly, but can be pressed together.

Brush egg wash on top and on sides of the dough.  Bake for 20 minutes or until the top and sides are lightly browned. Remove from the oven, but do not turn off the heat.

Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1″ thick slices using a sharp knife. Cut these 1″ slices in half, making a horizontal slice down the center. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 more minutes.

Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely.

Store biscotti in an airtight container for up to 2 weeks or in freezer for up to 3 months.

Enjoy dunking this delicious treat in a cup of your favorite coffee, tea, or hot cocoa!

Cheers & Hugs,
Jodi

Chicken Caprese Pizza

/ Jodi / 28 Comments

chicken caprese pizza 2

A fun, fresh, delicious way to use a rotisserie chicken is to make it into a pizza!

Chicken Caprese Pizza.

chicken caprese pizza

A tube of Pillsbury Pizza Crust, some red, ripe campari tomatoes, fresh mozzarella, basil, garlic and balsamic vinegar, along with the chicken make an amazing quick and easy weekday or weekend dinner.

chicken caprese pizza 1

Served with a fresh green salad, and you are ready to rock in 30 minutes or less.

We made this last night for dinner and absolutely loved it!

What is your favorite way to use a rotisserie chicken?

Chicken Caprese Pizza

Ingredients:chicken caprese pizza 2

  • 1/2 rotisserie chicken, diced
  • 1 Pillsbury pizza crust or your favorite
  • 1 lb fresh mozzarella cheese, sliced
  • 3-4 campari tomatoes, sliced
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1/4 cup fresh basil, chopped

Directions:

Preheat oven to 425 degrees F.  Spread pizza crust out on baking stone or cookie sheet.  Drizzle with olive oil and sprinkle with minced garlic.  Bake for 5 min.

Remove pizza crust from oven and spread chopped rotisserie chicken evenly on top.  Layer sliced campari tomatoes, followed by sliced mozzarella cheese and chopped basil on top.  Drizzle with balsamic vinegar.  Return to oven, and bake an additional 10-15 minutes until cheese is melted and beginning to brown and crust is golden brown.

I hope you will enjoy this yummy pizza as much as we did!

Cheers & Hugs,
Jodi

 

Chocolate and Raspberry Custard Dessert in a Jar

/ Jodi / 67 Comments

chocolate and raspberry custard in a jar dessert

We celebrated my youngest son, Nick’s birthday yesterday.  I was excited to try to recreate a recipe he recently had and loved at Firebird’s Wood Fired Grill restaurant a month or so ago while traveling.

chocolate and raspberry custard in a jar dessert 2

So instead of a birthday cake this year, I made these beautiful, decadent treats for his dessert.  He loved it and said I aced it.  Momma’s heart is happy.  This dessert is beautiful and delicious and will make any occasion special.

It is so worth the time to create a magical, delicious dessert.  And the beauty of it is that it can be made a day ahead of time and assembled right before you serve it for an amazing treat.

I know there is someone on your “list” who would do almost anything for one of these!

Chocolate and Raspberry Custard in a Jar

Ingredients:chocolate and raspberry custard in a jar dessert

1 cup heavy cream
2 cups semi-sweet chocolate chips
1 cup milk
1 cup Greek yogurt
1 – 2.35 oz pkg instant chocolate pudding mix
4 oz raspberry sauce (made by straining fresh 6 oz raspberries through a sieve with 1 Tbsp sugar)
16 fresh raspberries for garnish
chocolate granola for topping (recipe follows)
Whipped cream
4 – 6oz Mason jars

Directions:

Place heavy cream in pot on medium high heat, and bring to a boil. Turn off heat, and add chocolate chips.  Whisk until smooth and chocolate is completely melted. Set aside and cool to room temperature.  Reserve 1/2 cup of the chocolate ganache.  Mix milk, yogurt and remaining chocolate ganache (other than 1/2 cup) in a mixing bowl. Stir in the pudding mix until fully incorporated.  Pour 5 oz. of custard into each Mason jar or dessert dish.  Top with  1oz reserved ganache per jar.  Cover and refrigerate for at least 30 minutes or overnight.  Top with raspberry sauce, vanilla whipped cream, fresh raspberries and chocolate granola.  Garnish with a fresh sprig of mint.

And the chocolate granola….

O M G!

This is a treat in and of itself!

I might be able to live on just this.

Make it to accompany the Chocolate and Raspberry Custard in a Jar Dessert or to top yogurt , ice cream, or to just toss in your mouth as a yummy snack.

chocolate granola

Oats and almonds and walnuts coated with cocoa and agave nectar and drizzled with semi-sweet chocolate….

Heaven in a bite!

chocolate granola 2

Chocolate Granola

Ingredients:chocolate granola
2 cups of Old Fashioned Oats
1 Cup of Sliced (or slivered) Almonds
1 Cup of Chopped Walnuts
1/4 cup of Unsweetened Cocoa Powder
1/3 cup Sugar
1/4 cup of Agave Nectar (you can also use Maple Syrup)
1/4 cup  Butter
1/2 cup Semisweet Chocolate Chips

Directions:

 Preheat the oven to 300 degrees.

In a small saucepan, melt agave nectar and butter on medium-low heat.

In a large bowl, combine oats, nuts, cocoa, sugar and melted butter mixture to coat well.

Spread the mixture in a single layer on a baking stone or sheet, and bake for 40 minutes, stirring every 10 minutes.

Remove from oven and sprinkle chocolate chips evenly over the top.

Allow mixture to cool completely.  Serve over Chocolate and Raspberry Custard Dessert, ice cream, yogurt, or enjoy as a snack.

Adapted from a recipe from Laura in the Kitchen

And here is the birthday “boy” with his birthday dessert.

Nick 26

Happy Birthday Nick!  You have made the past 26 years more joyful than you will ever know.  I wish you love and happiness and as much chocolate and raspberry custard as your heart desires.

Cheers & Hugs,
Jodi

Cookie Butter Cinnamon Chip Cookies

/ Jodi / 39 Comments

cookie butter cinnamon chip cookies

Have you discovered the amazingness of Trader Joe’s Cookie Butter yet?  (It’s quite similar to Biscoff spread, which I also absolutely adore!)

cookie butter cinnamon chip stack

I knew there had to be an EXTRAordinary cookie to make with this magical spread, so I went a googling and discovered a great recipe to start with at the wonderful Averie Cooks blog.

cookie butter cinnamon chip cookie

These cinnamony, gingergread biscuity, ooey-gooey brown sugary in the center, crispy crunchy on the outside little gems of deliciousness may just be my new favorite cookie ever!

Bake them if you dare!

Cookie Butter Cinnamon Chip Cookies

  • Servings: 2 1/2 dozen
  • Print

Ingredients:cookie butter cinnamon chip cookies

  • 2 large eggs
  • 1 ½ cups Trader Joe’s Cookie Butter or Biscoff Spread
  • 1 stick (1/2 cup) butter (softened)
  • 1 1/2 cups packed brown sugar
  • 3 Tablespoons vanilla extract
  • 1 3/4 cup flour
  • 4 teaspoons cornstarch
  • 3 teaspoons cinnamon
  • 2 teaspoons baking soda
  • pinch of salt
  • 1 bag Hershey’s Cinnamon Chips

Directions:

Cream the egg, Cookie Butter, butter, brown sugar, and vanilla on medium-high speed of an electric mixer until light and fluffy, about 4-5 mins.

Add flour, cornstarch, cinnamon, baking soda, and salt.  Mix on low speed until just incorporated, about 1 min.  Fold in cinnamon chips.

Make 1 ½ inch balls from the cookie dough, place on a cookie sheet, cover with plastic wrap, and refrigerate for at least 3 hours before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Chilling the dough is a must.

Preheat oven to 350F.  Place cookie balls on baking stone or sheet, spaced at least 2 inches apart, and bake for 8-9 mins, or until edges have set and tops are just beginning to set. Do not over-bake.

Allow cookies to cool on the baking sheet for about 5-10 minutes before removing and transferring to a rack to finish cooling.

Enjoy!

Cheers & Hugs,
Jodi

Cauliflower & Fennel Au Gratin

/ Jodi / 55 Comments

Cauliflower and Fennel Au Gratin

I had never cooked anything with fresh fennel before and really wanted to try.  I picked one up at the grocery store having no clue what I was going to do with it.

The other night, when trying to decide what vegetable I was going to serve with dinner and knowing I still had this fennel bulb in the fridge along with a fresh head of cauliflower, I decided to “google” and see if there was a recipe combining the two.

I came upon this one, and oh what a winner it is!

Cauliflower and Fennel Au Gratin 2

This would be a lovely vegetable to serve for company, take to a potluck, or just enjoy for dinner.  The fennel (which smells like anise and is kind of licoricey) is mild, yet full-flavored and holds up nicely in the dish.  Don’t be afraid to try it, even if you say you don’t like licorice.  It is a lovely vegetable that I’m looking forward to using again in other dishes – cooked and raw.

I’m sure you could make this with just the cauliflower too, but I loved what the fennel added to it.  And just a pinch of freshly grated nutmeg made it really sing.

I hope you’ll give it a try.  Enjoy!

Cauliflower & Fennel Au Gratin

Ingredients:Cauliflower and Fennel Au Gratin

1/4 cup butter
1 head cauliflower, broken into florets
1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds (the green ferny part)
2 Tbsp  flour
1/2 tsp salt
1/8 tsp freshly grated nutmeg
1/2 cup whipping cream, half & half, or milk (even skim milk is fine)
1 cup (4 oz)  shredded Swiss cheese (or your favorite)
2/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
Directions:

Preheat oven to 450º F.  Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 min.  Add fennel slices, and sauté 4-5 more min. or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together.

Spoon into a prepared 2-quart baking dish. Pour cream over mixture. Sprinkle with Swiss cheese, bread crumbs, and Parmesan cheese.

Bake at 450º for 20 minutes or until top is browned and crispy.

Cheers & Hugs,
Jodi

Healthy Egg & Avocado Breakfast Sandwich

/ Jodi / 51 Comments

Breakfast Sandwich Egg tomato avacado

I didn’t used to be a big fan of breakfast, but I am beginning to enjoy it more and more.

One of my favorite new hot, healthy, protein and vitamin-rich go-to’s is this yummy breakfast sandwich.

Breakfast Sandwich Egg tomato avacado 2

A protein-rich fried egg topped with fresh and juicy, red-ripe Campari tomatoes and slices of nutrient-dense avocado sandwiched between a whole wheat English muffin is just the way to start my day.

When I don’t have ripe avocados, I love to use a slice of smoked gouda cheese or some crispy bacon.  Not nearly as healthy, but oh so yummy!

I’m already looking forward to my next breakfast!  How about you?

Healthy Egg and Avocado Breakfast Sandwich

Ingredients:Breakfast Sandwich Egg tomato avacado

  • I large egg
  • 1 Campari tomato
  • 1/2 avocado
  • 1 whole wheat English muffin
  • butter, salt & pepper to taste

While English muffin is toasting, fry egg to your liking – sunny side up, over easy, over hard (my personal preference).  Add salt and pepper to taste.  Place egg on lightly buttered toasted English muffin, top with slices of tomato and avocado.  Smoosh together, cut in half, and ENJOY!

Remember what we were always told as children….
Breakfast is the most important meal of the day, so here’s to breakfast!

Cheers & Hugs,
Jodi

Homemade & Healthy Blackberry Banana Oat Bars

/ Jodi / 56 Comments

Blackberry Banana Oat Bars

Are you looking for a really yummy treat to give to your sweet for Valentine’s Day that is not only super delish, but also healthy?

These amazing blackberry banana oat bars have NO sugar and NO flour!  How about that?

blackberry banana oat bar

They are packed full of wholesome, nutrient rich fruits and superfood ingredients, while tricking your brain and tummy into thinking you are eating something decadent.

Give them a try!  Heart healthy, hearty, and from the heart for your sweetheart!

Blackberry Banana Oat Bars

  • Servings: 12 squares
  • Print

(adapted from recipe found here)Blackberry Banana Oat Bars

Ingredients:

Blackberry Chia Jam Filling:

2 cups fresh (or frozen) blackberries
2 1/2 Tbsp. honey (local if possible)
1 tsp vanilla extract
1 tsp fresh lemon juice
2 Tbsp chia seeds
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg

Banana Oat Crust:

2 ripe bananas
2 cups oats
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp freshly ground nutmeg
1/4 cup honey
1 tsp vanilla extract

Directions:
To make the jam fruit filling, add blackberries and honey to a saucepan and boil over medium heat for about 10 minutes until fruit is mostly broken down and has released a lot of juice.  Add the other ingredients and boil for another 5 minutes until it thickens.   Allow to cool.

Next, make the crust. Blend up 1 cup of the oats into a fine powder (I used the Ninja).   Stir all ingredients together.

Spray an 8×8 baking stone or dish with Pam and then line with parchment paper.  Spread 2/3 of the oat crust mixture on the bottom of the pan. Spread jam fruit filling mixture evenly over crust. Use the rest of the oats to sprinkle over the top.

Bake at 375 degrees F for 30 minutes until the oats are golden brown.

Cheers & Hugs,
Jodi

Best-Ever Amish Oatmeal Raisin Cookies

/ Jodi / 55 Comments

Amish Oatmeal Raisin Cookies

If you are an oatmeal raisin cookie lover……

You know – you love the ones that are crispy around the edges, but caramely chewy with plump sweet raisins on the inside…..

You are going to be in OATMEAL RAISIN COOKIE HEAVEN when you make and taste these amazing Amish Oatmeal Raisin Cookies.

Amish Oatmeal Raisin Cookies 2

I honestly believe these are the BEST EVER Oatmeal Raisin Cookies on the Planet!

Earth AND Mars!

Amish Oatmeal Raisin Cookies 3

Get ready to be a Cookie Rock Star when you make these!

Now go get baking!  You MUST have these!

Amish Oatmeal Raisin Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:Amish Oatmeal Raisin Cookies 2

  • 3/4 cup softened butter
  • 3/4 cup coconut oil or shortening
  • 2 cups granulated sugar
  • 1 large egg
  • 1/3 cup molasses
  • 2 tsp vanilla
  • 3 1/2 cups flour
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 Tbsp baking powder
  • 1 Tbsp baking soda
  • 3 cups oatmeal
  • 1/2 cup buttermilk ( you can make a substitute by adding 1/2 Tbsp white vinegar to milk or half and half and allowing to sit for 5 min as a substitute, and it works perfectly fine!)
  • 1 1/2 – 2 cups golden raisins

Directions:

Preheat oven to 350 degrees F.

Cream together butter, coconut oil or shortening, and granulated sugar until fully incorporated.  Add the egg, molasses and vanilla and beat well.

Combine dry ingredients in a separate bowl – flour, salt, cinnamon, baking soda, baking powder – and add to creamed butter/sugar mixture.  Add buttermilk next, followed by oatmeal.  When well combined, gently stir in raisins.

Drop by heaping tablespoon onto baking stone or cookie sheet.  Flatten slightly.  Bake for 10-12 minutes.  Let cool on baking stone/cookie sheet for additional 5 minutes, then remove to cooling rack to cool completely.

Enjoy these amazing cookies (that include some healthy ingredients)!

I cannot wait to hear what you think of them, and I dare you to challenge me to a better oatmeal raisin cookie recipe! 🙂

Cheers & Hugs,
Jodi

Groundhog Day Cupcakes

/ Jodi / 51 Comments

groundhog day cupcake

Tomorrow, February 2nd, is Groundhog Day, a rather silly U.S. holiday, where we wait for a Groundhog (Punxsutawney Phil) to emerge from his burrow and let us know when Spring will arrive.

According to folklore, if the groundhog sees his shadow, winter will last for six more weeks.  If he does not, Spring will come early.

Punxsutawney Phil is the “official” Groundhog Day meteorologist.  He lives in Punxsutawney, Pennsylvania, which is only about an hour and a half from Mars.  The largest Groundhog Day celebration in the U.S. is held here with an early morning festival and national news coverage.

When my son, Nick, told me he was going to dinner on Sunday at his girlfriend, Liz’s house for a Groundhog Day party, I immediately asked, “Can I make a dessert for you to take?”  (Any excuse to bake works for me!)

Seems Groundhog Day is Liz’s dad’s favorite holiday.  The family celebrates with a dinner party and an annual viewing of the comedy movie, Groundhog Day.

So I searched for some inspiration on Pinterest and came up with these little cupcakes from things I had in the pantry.

If you are looking for a fun treat to make for Groundhog Day, here is how I made them.

Groundhog Day Cupcakes

Ingredients:groundhog day cupcake

  • 1 box Duncan Hines Yellow Cake Mix
  • 1 can White Cake Frosting
  • 1 can Chocolate Frosting
  • 1 bag (12) Lindt’s Lindor Sea Salt & Milk Chocolate Truffles
  • 36 small candy eyes (24 for eyes and 12 to cut edges off for tooth)
  • 24 chocolate chips
  • Chocolate jimmies/sprinkles
  • 1 tube black decorative frosting
  • Green food coloring

Directions:

Bake cupcakes according to box instructions.  Cool completely.

Frost cupcakes with chocolate frosting from center to about 2/3 coverage.

Tint white frosting with green food coloring and pipe around top circle of cupcake.  Sprinkle chocolate jimmies on edge of chocolate frosting to appear like “loosened dirt.”

Pipe dabs of chocolate frosting onto truffle where eyes and ears and tooth and chubby cheeks and hair of groundhog head will go (I put some in a Ziploc sandwich bag and cut off small tip of corner) Add eyes, chocolate chips for ears, eye with edges cut off for tooth, and jimmies to top of head.  Finish with black frosting dab for nose.  Place in center of cupcake to appear like the groundhog is emerging from it’s hole in the ground.

Here’s to hoping Phil sees his shadow!

Cheers & Hugs,

Jodi