To the boy who:

Makes me laugh EVERYDAY!

Cleans my car.

Shows me there is good in everyone (even when I don’t want to believe it).

Makes me want to do better and try harder at everything

Teaches our daughter (okay and me) to take pride in herself and her things.

Cooks the best scrambled eggs.

Gives the best massages.

Loves me even when I’m annoying.

Loves our daughter more than life its self.

For all these reasons and so many more Ava and I love you so much! I hope you had a great birthday babe. 

*Notes on Cheesecake: I greased my springform pan.  I did not use a water bath like everyone says you have to.  I don’t own a roasting pan so I could not do a water bath without borrowing one and that didn’t happen this time.  My cake came out just fine without it.  You can use any topping you like.  I just choose strawberries because they are in season.  I topped it a few hours before we actually ate it and it was just fine.  Normally, I wouldn’t top it until just before we ate it.  This kept in the fridge covered for 3-5 days.  I wouldn’t recommend longer than that.  After baking it cooled on counter for 2-4 hours to cool.

Strawberry Cheesecake

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

A classic New York style cheese cake with a sweet strawberry topping.

Author: Petitfoodie

Recipe type: dessert

Cuisine: american

Serves: 8

Ingredients

• Crust
• 2 C graham cracker crumbs
• 6 T butter, melted
• 3 T sugar
• Cheesecake
• 4 (8oz) pkg cream cheese, softened
• 1 ½ C sugar
• 3 T flour
• 4 eggs
• ½ C sour cream
• 1 tsp vanilla
• Pinch of salt
• Strawberry Topping
• 3 C strawberries, cleaned and cut
• ⅔ C sugar
• 3 T lemon
• 1 tsp cornstarch

Instructions

1. Preheat oven to 325*.
2. Prepare springform pan.
3. In medium bowl combine graham cracker crumbs, butter and sugar.
4. Press firmly into the bottom and slightly up the sides of the pan.
5. Set aside.
6. In large mixing bowl combine cream cheese, sugar and flour until well blended.
7. Add in eggs one at a time.
8. Add in sour cream and vanilla, salt.
9. Pour cream cheese mixture into pan and place in oven.
10. Bake for 60-70 minutes, until top is golden brown and cake is firm.
11. Bring to room temperature and place in fridge overnight.
12. To make topping combine strawberries, sugar, lemon, cornstarch in medium pot and simmer for about 3-5 minutes.
13. Remove from heat and cool in fridge overnight.

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This weekend, I made these deliciously refreshing spritzers.  The flavors are rich and completely satisfying.  A true celebration in a cup…or mason jar.  I’m so excited to test this spritzer out at our next BBQ.  I know my friends and family will adore this. 

I hope you love this blackberry rum spritzer as much as I did.

Blackberry Rum Spritzer

 

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Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

A refreshing drink for any BBQ or summer get together.

Author: Petitfoodie

Recipe type: Beverage

Cuisine: American

Serves: 4

Ingredients

• ¼ C sugar
• ¼ C water
• ¼ C blackberries
• Juice of ½ lime
• 2 C club soda
• 8 oz light Captain Morgan Rum
• Ice

Instructions

1. In small sauce pan combine sugar, water and blackberries.
2. Simmer until sugar is dissolved and lightly smash berries down.
3. Let cool and pour berries into bowl using fine mesh strainer. Reserve juice and discard berries.
4. In pitcher combine club soda, rum, lime juice, berry juice and ice. Stir until cold.
5. Divide into four mason jars.
6. Garnish with lime wedges, if desired.

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 PORT ROYAL PUNCH

(For a crew of 25)

Ingredients:

• · 2 (46 oz.) cans of pineapple juice
• · 3 cups mango juice
• · 1 (750 mL) bottle of Captain Morgan® Original Spiced Rum
• · 4.5 ounces of grenadine
• · 3 oranges sliced thinly and quartered
• · 3 cans of Sprite for fizz

Directions:

In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.

CAPTAIN MORGAN CITRUS SQUEEZE PUNCH

(For a crew of 30)

Ingredients:

• · 2 (750 mL) bottles Captain Morgan® Original Spiced Rum
• · 15 oz. orange curaçao
• · 1 (59 oz.) carton orange juice
• · 15 oz. fresh lemon juice
• · 7 oz. almond syrup

Directions:

Combine all the ingredients in a large punch bowl. Stir well and ladle punch into glass. Garnish with an orange slice, a lemon slice, a lime slice, citrus peels and/or a mint leaf.

CAPTAIN MORGAN BLACK TORTUGA NIGHTS

(For a crew of 30)

Ingredients:

• 1 (750 mL) Bottle Captain Morgan® Black Spiced Rum

• 1 (750 mL) Bottle White Zinfandel

• 24 oz. Pineapple Juice

• 1 (2 L) Bottle Lemon-Lime Soda

• 4 Limes, Sliced

• 30 Cherries

Directions:

Chill all ingredients. In a large punch bowl, combine Captain Morgan® Black Spiced Rum, Wine, Pineapple Juice, and Soda. Add a large block of ice. In each wine glass, add two cherries and a slice of lime, crushing the fruit with a spoon to extract the juices. Ladle punch into the prepared glasses for serving.

*I recieved Captain Morgan products to make this recipe.  Opinions and Blackberry Rum Spritzer recipe are my own.  Please note the serving amounts on all recipes.  As always drink responsibly.

These mini muffins are perfectly bite-sized.  What I love most about them is that they are not overly sweet.  Ava and I thought they were perfect for our morning coffee and tea.  Recently on the weekends, I’ve been foaming our milk to pour in our coffee and tea.  Our warm creamy mugs and these little muffins were the perfect way to start our weekend.  Ava loved how these muffins fit perfectly in her hand, allowing her to grab two at a time.

I was hoping this batch would last the weekend and into the week, but I was mistaken.  They were gone by afternoon.  I made a new batch to start our Monday morning off right.

Mini Blueberry Muffins

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

These mini blueberry muffins are semi-sweet and perfectly sized.

Author: Petitfoodie

Recipe type: breakfast

Cuisine: american

Serves: 12 mini muffins

Ingredients

• 6 T butter, softened
• ⅓ C sugar
• 1 egg
• ½ C skim milk
• ½ t vanilla extract
• ½ C AP flour
• ½ C whole wheat pastry flour
• ¼ t baking soda
• ¼ t baking powder
• Pinch salt
• ½ C blueberries

Instructions

1. Preheat oven to 425*
2. Prepare mini muffin tin.
3. Combine flours, baking soda and powder, salt. Set aside.
4. In medium bowl mix butter and sugar until creamed.
5. Add in egg and vanilla.
6. Pour in milk.
7. In small bowl add berries and 2 T of the flour mixture. Toss berries gently until lightly coated.
8. Fold flour into the wet mixture.
9. Fold in blueberries, gently.
10. Fill mini muffin tin. Only fill half way up each muffin.
11. Bake for 8-10 minutes.
12. Sprinkle with sugar when slightly cooled.

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I sometimes wonder if these little things mothers don’t tell you are because they’ve tried to block infuriating memories and just harbor the good ones. Here are a few things I wish I knew where coming my way….

• Nothing is yours anymore. You share your body with this little sweetheart you created for nine months-two years. Then for the rest of your life you share your bed, jewelry, food, drinks, and beauty products (blush: I still love going through my mom’s make-up drawer! And she always lets me take what I want. Sorry mom).

• Expect to have bruises on your ankles after going to the grocery store. My store has children’s grocery carts. Yeah, my child turns into a maniac when in control of hers. Last week I thought I was going to scream bloody murder in the produce section when Ava came running down the aisle weaving back and forth with your blonde hair flying in the wind, then proceeded to ramp into the back of my ankle. Then laughs her little rear end off about it while I’m fighting back tears. You bite your lip, take a several deep breathes and pray God gives you the grace to not flip out in Kroger.

• Speaking of Kroger….Say goodbye to your quarters, claw machines will own them from now on. On long work day afternoons when you need a pick-me up, you go to get a drink from the coke machine at work; open your wallet to find it completely empty you will curse Kroger and claw machines to no end. Just accept it.

• I always feel like those mothers that say, “Oh my baby has been sleeping the whole night through since she was a few weeks old!!” are full of it…. or damn lucky! Ava is almost eight now and has not slept a full night through since she was born. I’m tired, I have dark circles under my eyes, I’m getting wrinkles – give me sleep child!

• Always, and I do mean ALWAYS, check the pockets of your child’s clothes before washing! Nothing is worse than opening your washing machine to find GAK all over your clothes.

• Since when do I own a hamster? Expect to find shredded bits of paper everywhere. I mean everywhere, the backseat of the car, the bathroom, the utensil drawer in the kitchen, the couch…when she does all this shredding, I have no clue.

After a long day of demands, tantrums and never ending running around expect to get snuggles and a sweet voice saying, “I love you mommy. You are the best mom in the whole world.” The bruises, headaches and cookie crumbs floating in your water bottle don’t seem to matter anymore. Knowing you have created a sweet, caring, creative human being is all that matters.

I’ve had this quinoa sitting in my pantry for a while and I felt so inspired to use it with the black lentils I’ve been saving up for a good recipe.  I can’t tell you how much I enjoyed this dish.  It was just what I was craving.

The ginger, garlic and soy are classic Asian flavors they tasted great with the normally boring quinoa and lentils.  This is definitely a recipe I will be going to when I get sick of the usual quinoa and lentil recipes.  It’s unique but not way out there.  This dish just really works with all the flavors and textures.  It will be a great way to spice up your boring weeknight dinner schedule. 

Asian Quinoa and Lentil Salad

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

A delicious way to get your family to eat lentils and quinoa

Author: Petitfoodie

Recipe type: dinner

Cuisine: asian

Serves: 2

Ingredients

• 1 pkg Roland Toasted-Sesame-Ginger-Quinoa, cooked
• 1 C black lentils, cooked
• 3 T sesame seed oil
• ½ small green pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, sliced
• ½ C mushrooms, sliced
• 3 T soy sauce
• 1 T rice wine vinegar
• Salt and pepper to taste

Instructions

1. While quinoa and black lentils are cooking, heat sesame seed oil in medium sauté pan.
2. Add onion and garlic, sauté until onion is translucent.
3. Add in mushrooms, green pepper, carrot.
4. Cook until tender.
5. Combine veggies, quinoa and lentils.
6. Toss with soy sauce and rice wine vinegar.

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Note: Please see Roland Toasted Sesame Ginger Quinoa for more product information.  Roland sent me this Quinoa to try.  Opinions about this product our just mine

I can’t believe school is almost out for the summer already.  One more month to go.  Soon I will have a third grader on my hands.  Honestly, that scares me a bit!  Ava had her first sleepover this weekend.  My heart was slightly broken for the evening.  But with some strong tea and these yummy kale chips, I got through.  Oh….and a few phone calls with the mom she was staying with. 

I used to love potato chips.  Especially, Cool Ranch Doritos.  They were always a special treat in my house.  Over the years though, I often feel sick after eating any sort of potato chips.  Then I started experimenting with kale, zucchini, beets and sweet potatoes.  These all make really yummy chips.

With BBQ season on its way, these kale chips would make the perfect addition to any summer BBQ spread.  They are healthy and taste incredible.  Your guests are sure to love them.

I did try storing mine in an air tight container overnight and that didn’t work out so well.  I’m not sure if others have any suggestion on keeping them.  But normally, there usually isn’t any leftover to store any way.

Cool Ranch Kale Chips

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

These Kale chips will be a perfect addition to your summer BBQ. They make for a great side dish to any meal or a good healthy snack.

Author: Petitfoodie

Recipe type: Snack

Cuisine: American

Serves: 2

Ingredients

• 3 C kale, cleaned and torn into bite size pieces
• 2 T olive oil
• 1 T powdered ranch dip seasoning
• Pinch of salt and pepper

Instructions

1. Preheat oven to 425*.
2. On baking sheet massage kale with olive oil.
3. Sprinkle ranch seasoning, salt and pepper over the kale pieces.
4. Massage gently.
5. Place in oven and bake for 15 min. Keep close watch on them as they burn easily.

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Below are a few of my very favorite Mexican recipes that would be the perfect addition to any Cinco de Mayo feast!

Mango Salsa

Veggie Enchiladas

Spicy Red Quinoa

Chicken Enchiladas

Pizza is a favorite in our home, like most.  It’s something Ava and I have always made together and enjoyed.  We have a place in town that is our absolute favorite.  Some nights though we just want to stay in and bake our own.  We love adding our own toppings and I always make Ava her own mini one.  Which makes her ridiculously happy.

This pizza crust is seriously a no fail recipe.  It has the perfect flavor and there is no sticky crumbly mess to deal with.  Nothing is more infuriating then sticky pizza dough. 

My favorite part of any pizza is always the crust.  At home we use a metal baking pizza pan, but I really do believe a pizza stone results in an overall better crust.   But like I said a pizza pan will work just fine if you don’t own a stone, like me. 

No-Fail Pizza Crust

 

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Prep time

1 hour

Cook time

16 mins

Total time

1 hour 16 mins

 

This no fail pizza crust will not let you down. It’s crisy, chewy and full of flavor.

Author: Petitfoodie

Recipe type: dinner

Cuisine: american

Serves: 3

Ingredients

• 1 t sugar
• 1.5 C warm water
• 1 package (1T) active dry yeast
• 1 T olive oil
• 1 t salt
• 3 C flour

Instructions

1. Dissolve yeast and sugar in warm water.
2. When dissolved and surface is foamy add in oil.
3. In large bowl combine flour and salt.
4. Slowly pour yeast mixture into flour bowl.
5. Combine and knead for about 5 min on floured surface.
6. Place back in bowl and set in warm place for 45min-1hour.
7. Divide dough into two for two thin crust pizzas and let rise for another 30-45 min.
8. *Or you can leave as one whole and have a thicker crust.
9. Preheat oven to 400*
10. Roll dough out onto your pizza pan. Do not pull at the dough let it stretch out gently.
11. Top with your favorite pizza sauce and toppings.
12. Bake for 16-20 min.

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This loaded potato soup is one of the best soups I’ve had in a long time.  It was creamy and so full of flavor.  Just what I have been craving lately.  To prove its deliciousness, Ava requested a second helping of it and even ate leftovers of it the next night!  She never eats my potato soups.  It could have been the allergies talking but I doubt it.  It was exceptionally good. 

Feel free to add your bacon in the beginning when you sauté your onion.  I choose to use it as a garnishment rather than have the bacon flavor over power the soup.  Also, if you have scallions on hand they would make a beautiful garnishment as well. 

Sadly, I ate the last bowl of it last night for dinner.  Wishing I had some more already. 

Loaded Potato Soup

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

This rustic cheese-y potato soup is creamy and packed full of flavor. When the bowls are licked clean it will leave you longing for more.

Author: Petitfoodie

Recipe type: soup

Cuisine: American

Serves: 4

Ingredients

• 5 medium russet potatoes, peeled and diced
• 1 small onion, diced
• 2 T olive oil
• 2 C chicken broth
• 3 T flour
• 1 ½ C milk
• ½ C cheddar cheese
• ⅓ C reduced fat sour cream
• 1 tsp salt
• ¼ tsp pepper
• 2 slices bacon, cooked and crumbled.

Instructions

1. In large soup pot heat oil.
2. Add in onion and sauté until tender.
3. Add in potatoes and season with salt and pepper.
4. Pour in chicken broth.
5. Bring to a boil and cook potatoes until just tender.
6. In a shallow bowl, combine milk and flour, whisk until flour is dissolved.
7. Pour in milk mixture into potatoes.
8. Using a handheld blender, blend soup until it thickens. Leaving some whole potato pieces.
9. Once, soup has thickened add in cheese. Stir until completely melted.
10. Remove from heat and stir in sour cream.
11. Adjust seasonings if needed.
12. Serve with crumbled bacon and additional cheese and sour cream, if desired.

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These almond crusted chicken tenders are serious stuff!  It completely transformed my salad.  I love when a simple ingredient can improve a recipe beyond your expectations. 

I can’t stop thinking about how good this salad was.  It had so many different textures and flavors.  The creamy tex-mex ranch dressing adds wonderful flavor to the salad, the hint of lime is just perfect.  I could easily eat this everyday.  Not even kidding.  The only thing missing from this salad was the avocado.   That would have been a perfect addition.

I hope your week is off to a great start and hopefully you can try this salad out.  It makes for a perfect weeknight meal. 

Spicy Almond Crusted Chicken Tender Salad

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Tex-Mex salad that will change how you eat your greens. Spicy, crunchy fun!

Author: Petitfoodie

Recipe type: Salad

Cuisine: Tex-Mex

Serves: 3

Ingredients

• 3 C salad
• ½ C black beans, cooked and rinsed
• ½ C reduced fat cheese
• 1 small roma tomato, diced
• ½ C ranch
• 2 T salsa
• ½ tsp cumin
• Salt and pepper to taste
• ¼ tsp lime juice
• 1 lb chicken tenders
• 2 eggs, beaten
• ½ C habanero bbq almonds
• 1 C panko
• ½ C flour
• ¼ tsp pepper
• ½ tsp salt

Instructions

1. Preheat oven to 400*
2. In small food processor chop almonds coarsely. You do not want to over pulse them into a flour.
3. Place beaten eggs in shallow bowl
4. Combine chopped almonds, panko and flour.
5. Pat chicken tenders dry and season with salt and pepper.
6. Drudge each chicken tender through egg mixture, then almond mixture. Shaking off any excess.
7. Place chicken tenders on baking sheet and spray with olive oil or cooking spray.
8. Bake for 7 minutes one side and flip. Spray new side with cooking spray and cook for remaining 7 minutes or until cooked through.
9. Let chicken cool and then chop in bite sized pieces.
10. For dressing:
11. Combined ranch, salsa, cumin, lime juice. Add in a pinch of salt and pepper.
12. Place chicken over bed of lettuce, black beans, cheese and dressing.

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