Pear Salad with Hazelnut Orange Vinaigrette

I've said it before when developing my Summer Salad Series and I'll say it again: I am not a big fan of salads.  Contrary to what some may think, most salads are not that healthy.  Between the unhealthy ingredients and/ or the type of dressing used, some salads can actually have higher calories and higher fat content than a cheeseburger! This salad however, is not only healthy (depending on your protein choice), it also became one of the most delicious salads I've ever made.  I have adjusted this from a Scandinavian dish and really enjoy it as a starter dish to my Swedish Meatballs Family Dinner (Coming Soon!) or it makes a great light meal all by itself.
Ingredients:
2 Bosc pears
3/4 cup desired protein, sliced, julienne (I usually use salami, because of the blend of flavors as the first choice but for healthier versions I have also used deli slice ham, turkey or shredded roasted chicken breast)
2 bunches of Arugula
1 small red onion, diced

For Vinaigrette:
1/2 cup of hazelnuts
1/2 cup of orange juice, no pulp (I use the 50% less sugar juices)
zest from one orange or 1 tsp. of orange peel (seasoning)
1 garlic clove
1/3 cup olive oil
salt and pepper to taste

1. Wash pears, and cut in half (remove the core) and chop.
2. Combine chopped pears, thinly sliced protein, washed Arugula and onion in a gallon plastic zip lock bag and set aside.
3. Using a hand blender, combine all the ingredients for the vinaigrette and blend until nuts are completely crushed and mixture is smooth.
4. Pour vinaigrette over the salad mixture and seal bag.  SHake it vigorously until all slad contents are coated with vinaigrette dressing.
5. Serve and enjoy..!

Decadent Poached Pears

The Greek poet, Homer, once described the pear as a gift to humanity and when it comes to this dessert recipe, that is not an exaggerated depiction.  Although this is a simple recipe, the rich ingredients and red wine syrup over the whole pear is as aesthetically pleasing as it is delicious.  I love to serve these with my Braised Beef Short Ribs Family Dinner, but this dessert is a great finish to almost every meal.

Ingredients:

2 Bosc pears, ripened (if you have green, firm under ripe pears, adjust your poaching time for longer) and peeled

Juice from 1/2 a lemon

1.5 cups sweet red wine (fruity, dessert wines such as a sweet Shiraz)

1/4 cup of Truvia sugar (or preferred sugar substitute)

1 vanilla bean

1 cinnamon stick

Optional Plating Additions:

Strawberry slices

whipped cream

Dark chocolate syrup

Milk chocolate shavings

1. If your peeled pears are not standing upright on their own, cut the bottom, wide part of the pear to create a flat platform for it to sit upright.
   
2. Squeeze the fresh lemon juice all over the peeled pears.
3. Using a paring knife, split the vanilla bean down the center to open it, and scrape out the seeds (looks like fine coffee grounds) into a sauce pan.
4. Add the wine, sugar, vanilla bean skin (and seeds) and cinnamon stick and bring it all to a boil.
5. Lay pears into sauce pan and cover.  Cook pears for approximately 12 minutes on each side of the pear. (Gently turn over as pears will be softened and you want to avoid 'scarring')
6. Once each side is stained with the red syrup, finish up by standing pears upright in pan to get the bottom stained.
7. Place pears in a bowl or on a plate and refrigerate.
8. Continue to boil syrup until it reduces by about half, then remove from heat and let thicken and cool (about 15-20 minutes)
9. Place pears upright on serving plates, and drizzle red wine syrup evenly over pears.
10. Serve with strawberry slices, puffs of whipped cream, dark chocolate syrup (add sparingly) and sprinkle with chocolate shavings.
11. Serve and enjoy..!
    

The Falcons-tini - Super Bowl LI

It's that time of year and we're all getting ready for Game Day.  As always, TSD is ready with great dishes (Check out the Posh Super Bowl Menu) and team-themed libations, such as The Patriot-tini and the Falcons-tini!  Whichever team your cheering for, enjoy!

Ingredients:

1 part preferred vodka

2 parts sparkling cran-raspberry juice

ice

Optional glass decorations:

black icing

red icing

white sprinkles

black or maraschino cherry

1. Prepare glass rim by lining half the rim in black icing and the other half in red icing.
2. Pour white sprinkles onto a flat plate, and roll the rim of the martini glass in sprinkles where the icing is lined to adhere the sprinkles to the glass.
3. In a martini shaker, add vodka and ice, and shake vigorously (you can add the cran-rasperry juice if it's been open for awhile to let the carbonation settle, but I prefer the carbonation)
   
4. Pour vodka into martini glass, add sparkling cran-raspberry juice and stir with a spoon.
5. Finish off with dropping cherry in the bottom...Enjoy!

Please Drink Responsibly..!

Posh Super Bowl Menu (Super Bowl LI - 2017: by TSD)

I admit that even I tend to go for the popular, albeit common, party foods when it comes to my Super Bowl Spreads.  For Super Bowl 50, I had one unique recipe, 'MACHOS' Jalapeno Stuffed Boneless Buffalo Wings, and then opted for the usual football- themed food that we have all come to love and expect from our Super Bowl hosts/ hostesses. But for Super Bowl LI, I wanted to go for something a little different.  This posh Super Bowl menu will not only be unique twists on some of our favorites for the big game, but also adds a flair that will separate your party from all others.  Don't forget to check out TSD's team-themed Super Bowl-tinis, the Patriot-tini and the Falcons-tini to complete the party!

On the Menu

Maple Bacon Popcorn 

Cochon en la Oreiller 

Fries Couture 

Braised Short Rib Sliders

Chicken Satay Martinis

Click here for my Maple Bacon Popcorn recipe.

Cochon en la Oreiller 

Pigs in a Blanket..? Please! We're way too high class for that! So let's call these babies by their French translation of Pigs in a Pillow and up the ingredients!
Ingredients - makes 20-24 appetizers:
olive oil cooking spray
4 Andouille sausage links
2 sheets pastry puff, defrosted, room temperature
2 tbsp light olive oil
Optional Accompaniments:
Spicy brown mustard
Chipotle mustard
BBQ sauce

1. Preheat oven 425 degrees F.
2. Prepare baking sheet (I lay down tin foil for wasier clean up), spray with cooking oil
3. Cut pastry puff into approximately 14-16 squares per dough sheet
4. Slice sausages into 1" thick pieces
5. Wrap each sausage piece in a puff pastry square like a pouch, leaving a small opening at the top and pinch the top corners around the sausage. Repeat with all pastry puff squares and sausage cuts.
6. Bake for approximately 15 minutes or until pastry puff "puffs out" like pillows and become a golden brown and sausages peak out and are sizzling.
7. Remove from oven and serve. 

Couture Fries 
Ingredients - 6-8 servings:
1 pkg frozen potato fries
8 oz Angus sirloin steak (boneless) 
1 tbsp teriyaki sauce
1 tsp. garlic powder
2 tbsp. extra virgin olive oil
2-3 strips bacon, cooked
1/2 yellow onion, diced
1 tbsp butter
1 tbsp. brown sugar
splashes of chardonnay wine
3/4 cup gruyere cheese, shredded
2 tbsp. fresh parsley, minced (optional)

1. In a small sauce pan, over medium heat, add butter, onions, brown sugar and a splash of chardonnay wine and mix well.
2. Cook until onions darken and caramelize, adding splashes of chardonnay wine as needed to deglaze the pan.
3. Once onions caramelize, remove from heat and set aside. 
4. In a skillet, add oil over medium heat.
5. Trim steak as needed and cut into small pieces (almost shredded).
6. Cook in skillet until no longer pink and mix in teriyaki sauce and garlic powder. 
7. Remove steak from skillet and set aside.
8. Cook fries in oven per package instruction.
9. While fries cook, make Spicy Aioli (per the below).
10. Remove fries from oven and transfer to a shallow, oven proof baking dish (I personally used a pie dish) keep oven on, at 400 degrees F.
11. Drizzle fries with Spicy Aioli sauce, then sprinkle the caramelized onions evenly over the fries.
    
12. Then evenly layer cooked steak and crumble bacon over the fries.
13. Last, add a layer of the shredded cheese.
14. Place fries back into the oven and cook for approximately 8 minutes or until cheese melts.

Spicy Aioli
Ingredients - 8-10 servings:
4 tbsp. thousand island dressing
2 tbsp. olive oil mayonnaise
1 tbsp. mayonnaise, hot & spicy
splashes of chardonnay wine

1. Mix thousand island dressing and the two kinds of mayonnaise together.
2. Add splashes of chardonnay to get a desired consistency, which should be like a thin salad dressing (thinner than most aiolis to make drizzling on fries easier).

Braised Short Rib Sliders
I personally like these sliders plain without additional accompaniments because the braised meat is already rich and flavorful, but for guests at your party it's nice to serve this with additional condiments and I found these options to be the most popular but any slider condiments will work well.  Click here for my delicious Braised Beef Short Ribs recipe.
Ingredients:
8-10 slider buns
2-3 short braised beef short rib meat, shredded
Optional Condiments:
sliced pickles
sliced onions
cherry tomatoes, halved
BBQ Sauce

1. Place approximately 1/4-1/2 cup of shredded braised beef short rib meat into each slider. 
2. Serve with condiment options.

Chicken Satay Martinis

These are a perfect substitute to the boring old buffalo wings and/ or chicken nuggets during the game. Serve them in martini glasses for that je nais se qua.
Ingredients - 4-6 servings:

2 chicken boneless breasts, cut into tender-size pieces
1 cup zero fat, plain Greek yogurt
1 tbsp turmeric
2 tbsp. sweet & spicy chili sauce
2 tbsp. garlic paste
1/4 cup onion, minced
2 pieces pickled ginger, minced
1/2 cup water
3/4 cup  spicy Thai peanut sauce

1. In a Tupperware container, mix all the ingredients together, except for the Thai peanut sauce and chicken, and blend until it is a marinade consistency (add more water if needed).
2. Add in chicken tenders and make sure each piece is coated in the marinade.
3. Refrigerate a few hours or overnight.
4. Prepare grill on low-medium heat.
5. Grill chicken tenders until outside is grill charred and internal temperature is 165 degrees F at thickest parts. (If the marinade begins to burn too easily on the grill, you can finish the chicken in the oven at 350 degrees F.)
6. Divide spicy Thai peanut sauce into martini glasses and lay 2-4 chicken tenders on the side of the glass and serve.

Maple Bacon Popcorn

I can report that I've been to some of the most cosmopolitan movie theater houses in the nation, and by far this recipe for maple bacon popcorn surpasses any seasonings and flavored butter popcorn bar out there!  If you enjoy mixing salty snacks with sweet treats, this snack is sure to satisfy your taste buds on all levels, not to mention it has BACON! Perfect for Romantic Movie Nights, Poker Parties and I enjoy this with my Posh Super Bowl Menu. 

Ingredients:

Bag of preferred microwaveable popcorn 

2-3 slices of bacon

2-3 tbsp. pure maple syrup
Salt to taste

1. Cook slices of bacon, reserve 2-3 tbsp. of the bacon grease.
2. Microwave bag of popcorn per bag instructions/ microwave settings.
3. Transfer popped popcorn to bowl.
4. Crumble bacon strips into popcorn bowl (add salt as desired), toss popcorn to mix in bacon at all levels.
5. Mix reserved bacon grease with maple syrup (in a coffee mug), and using a spoon drizzle the mixture all over the popcorn.
6. Toss popcorn one more time to evenly distribute the mixture and serve.

Braised Beef Short Ribs Family Dinner

This is a favorite winter time dish of mine; it always fills the house with delicious smells and with fall off the bone short ribs, it's a treat that we try to enjoy at least once a year.  Although the short ribs themselves can be expensive (I always try to buy them when their on sale) these recipes and family dinner spread, make it all worthwhile.  If there happens to be any left overs, it's perfect for Braised Beef Short Rib Sliders.

On the Menu

1st Course - Starters: Dinner Rolls & Healthy Mushroom Soup 

2nd Course - Main Dish: Braised Beef Short Ribs

3rd Course - Side Dishes: Garlic Mashed Potatoes &

 Brussels Sprouts Asiago

4th Course - Recommended Dessert: 
Decadent Poached Pear

1st Course - Starters: Dinner Rolls & Mushroom Soup - 

Breaking bread over delicious, earthy flavored soup is a great way to start a meal with family and catch up on everybody's week.  My Healthy Mushroom Soup is broth-based (much healthier than the creamy mushroom soups) and is part of my Winter Soup Series. Click here for the recipe.  The rolls are perfect for sopping up soup or the gravy-sauce from the Braised Beef Short Ribs.

2nd Course - Main Dish: Braised Beef Short Ribs

Ingredients:

4-6 bone in beef short ribs

sea salt & pepper to taste

1/4 cup all-purpose flour

2 tbsp. light olive oil

1 yellow onion, chopped

3-4 carrots, washed, peeled, cut into large chunks

1 bottle of red wine (I use cabernet sauvignon, merlot and pinot roir work fine too based on taste preference)

1 cup low-sodium chicken broth

1 can diced tomatoes (I use Italian seasoned ones)

1 tsp. dried thyme

1 tsp. garlic powder

1. Preheat oven to 400 degrees F.
2. Season short ribs with salt and pepper to taste.
3. Place flour into a Ziplock bag or in a bowl and coat the short ribs.
4. In a large skillet over medium heat, add olive oil and sear ribs on each side (don't over crowd and cook in batches as needed) place seared short ribs on a plate and set aside.
5. In the same skillet, add onions and carrots; cook until veggies begin to soften, scraping up the pan dropping into the mix.
6. Add wine, chicken broth, tomatoes and seasonings. 
7. Increase heat slightly(to achieve simmering) stir and allow flavors to blend (a couple of minutes).
8. Add short ribs back into the gravy-sauce and bring everything to a simmer.
9. (If you're not using an oven proof pan, transfer gravy-sauce and short ribs to a deep baking dish) transfer to the oven and cover with pan lid or tin foil. I make sure the short ribs are laying meatiest part down into the gravy-sauce to soak up as much flavor into the meat as possible.
   
10. Bake for approximately one hour or until the meat on the short ribs begins to shrink back from the bone (exposing the bone).
11. Then reduce oven to 350 degrees F and cook for approximately one more hour or until the meat is fork tender and falls off the bone easily.

The gravy-sauce should be a thicker consistency but if it's still too thin, you can remove the short ribs and place the gravy-sauce back on the stove over medium heat and cover and allow the sauce to reduce until desired consistency.

3rd Course - Side Dishes: Garlic Mashed Potatoes & Brussels Sprouts Asiago
Garlic Mashed Potatoes

Ingredients:

3-4 Gold Yukon potatoes, thoroughly washed

4-5 cups water

1/2 cup milk

3 tbsp. butter

2 tbsp. garlic paste

1 tsp. garlic powder

salt to taste

1. Cut potatoes into 1-2" pieces and place in a medium-large sauce pan with the water and bring to a boil.
2. Continue boiling for about 30 minutes or until potatoes have softened.
3. Drain the water and turn off the heat, but return sauce pan with the potatoes back to the hot burner.
4. Mash up the potatoes and then add milk, butter, garlic paste, garlic powder and salt and continue mashing up until everything is well blended and soaked into the potatoes.

Brussels Sprouts Asiago

Ingredients:

4 servings of fresh Brussels Sprouts (click here to find out my technique to prepare these veggies under Tips)

1 tsp. sea salt

1/2 cup shredded Swiss cheese

1/2 cup shredded Asiago cheese

1 tbsp. butter

1 tbsp. garlic paste

1/2 cup heavy whipped cream

1/2 cup red onion, chopped

2-3 bacon strips, cooked

1. Place Brussels sprouts in about an inch of water in a skillet over low-medium heat, covered.
2. Steam Brussels sprouts for about 10 minutes or until the begin to soften.
3. Drain from water and transfer to serving bowl and season with salt.
4. In a sauce pan over medium-high heat, add butter, garlic paste and heavy whipping cream and mix until butter has completely melted.
5. Gradually add in shredded cheeses, a small handful at a time, stirring frequently, to melt cheese and avoid burning the bottom.
6. Once cheese is completely melted (almost boiling) about 8 minutes, pour over Brussels sprouts. 
7. Add in onion and crumble the bacon over the sprouts and then mix everything together so that sprouts are evenly coated with cheese and onions and bacon are mixed through all layers of the dish.

Healthy Mushroom Soup (Broth-based)

When it's cold outside, there is nothing better than warming up from the inside out with delicious soup.  But many soups can be cream-based which, while very flavorful, can pack on the calories and grams of fat.  So this is a healthy broth-based mushroom soup, rich in earthy flavors and veggies.  I love to serve this as a starter to my Braised Beef Short Ribs Family Dinner and it's part of my Winter Soup Series.
Ingredients:
1 tbsp. butter
3/4 cup onion, diced
1/2 cup celery, sliced
1/2 carrot, diced
1 tbsp garlic paste
1 pkg of Bella mushrooms, thoroughly washed, stems removed, chopped
1/2 cup water
5 cups low-sodium chicken broth
1 tsp. thyme
1 tsp. sage
salt & pepper to taste

1. Over a medium heat, add butter and onions and carrots and cook until onions begin to caramelize.
2. Scrape up any pan drippings and add celery , garlic paste and mushrooms and the water. 
3. Once veggies soften and mushrooms shrink, add broth and seasoning and reduce heat to medium-low.
4. Cover and let soup simmer and blend flavors stirring occasionally for at least 15 minutes or allow to simmer for awhile over a lower heat setting.

Snowboard Chick Coffee

Ski & Snowboard Season is here..! And for me (as well as many others out there) it's time to buy those lift tickets, make cabin and hotel arrangements, and plan those long weekends.  For me, my fondest memories are of me and a group of my friends using a timeshare cabin up in Vail, snowboarding hard all day, getting massages after our last run, enjoying a true Colorado game dinner near a lodge fireplace and ending the day in the outdoor hot tub overlooking snow-capped mountains.  And since most of us were dragging by the end of our runs, I was relied upon to always have batches of my Snowboard Chick Coffee on hand to enjoy our evening activities without falling asleep prematurely.  But whether you ski, snowboard or just stay in on cold winter nights watching movies all night, this is a great little cocktail.

Ingredients:

10 cups of Hazelnut flavored coffee

1 shot of Godiva White Chocolate Liqueur

pinch of cinnamon and/ or nutmeg 

Optional:

whipped cream

white chocolate shavings

1. Brew coffee
2. Pour cups of individual servings
3. Add shots of Godiva liqueur and cinnamon/ nutmeg
4. Add optional toppings...Enjoy!

Please drink responsibly..!

  

Black Forest Swiss Roll Cake

My favorite cake and what I always request as my birthday cake is a Black Forest Cake.  I also have an affinity for Little Debbie Swiss Roll Cakes on my cheat days.  So it makes sense that I would combine these two wonderful treats.  This is not only a unique cake to celebrate birthdays and other special occasions with, but it is the perfect finale to my Romantic Night in the Swiss Alps dinner dish.

Ingredients:

Olive oil cooking spray

Parchment baking paper

1/4 cup + 1 tbsp cocao powder, divided

1/2 cup all-purpose flour

1/4 tsp salt

4 eggs

1/2 cup truvia sugar (or other preferred sugar or sugar substitute

4 tbsp butter

1 cup lite whipped cream

3/4 cup cherry pie filling

small bottle of Hershey's shell chocolate topping (7.25 oz)

Optional:

canned whipped cream or white icing in a piping bag

5-6 maraschino cherries

chocolate sprinkle or dark chocolate shavings

1. Preheat oven to 425 degrees F.
2. Prepare a baking sheet with laying down parchment paper and generously greasing it with cooking oil spray.
   
3. Bring about 2 inches of water to a simmer in a pot that can hold a glass dish without the glass dish touching the water (to make a de facto double broiler, see pic).
4. While water comes to a simmer, mix 1/4 cup cocao powder, 1/3 cup flour and salt in a separate mixing bowl.
5. In your glass dish, quickly blend eggs and sugar with a whisk over the simmering water for approximately 5 minutes or until egg mixture is a pale yellow and warm to the touch.
6. Remove glass dish from simmer water, heat, and melt butter and add into egg mixture and continue to beat with a hand mixer until it thickens slightly.
7. Gradually add in cocao and flour mixture, until batter is smooth and thick (approximately 8 minutes) like a box batter mix (add additional flour if mix is too thin).
8. Pour batter on prepared baking sheet/ parchment paper. Bake in oven for about 5-6 minutes or until it is springy to a light touch.
9. Remove cake from oven, and lay out a second sheet of parchment paper and dust with cocao powder.
10. Flip the cake onto second parchment paper and roll the cake up as you would if it had the filling in it just in the parchment paper (provides shaping to cake) and allow to completely cool.
11. Unroll the cake/ parchment paper (Note: this will leave cocao powder on the surface that you unroll it on, lay down towels or a cutting board to keep counter tops clean).
12. Using a silicone spatula, spread whipped cream over the cake leaving a 1" border. Then layer cherry pie filling over the top of the whipped cream.
13. Then re-roll the cake (without the parchment paper) and if the cake roll ends are uneven or scraggly this is the time to cut them to make it even. 
14. Transfer cake to a wire rack over a plate or baking sheet (depending on the room in your fridge).
15. Pour the shell chocolate topping over the entire cake roll, using a silicone spatula to even out the coating of the top shell and cover the cake roll ends.
16. Place in the refrigerate to solidify the shell topping. (With this shell topping it should only take about 5-10 minutes but I usually let it set for approximately 30 minutes.
17. When ready to serve cake, using canned whipped cream (with piping end) or white icing in a piping bag, make a ruffle row down the center of the Swiss roll cake. Sprinkle the whipped cream/ icing with chocolate sprinkle or chocolate shavings. Then top ruffle with maraschino cherries.
    
18. Keep leftovers refrigerated.

Meal Prep: Healthy Lacto-Ovo Vegetarian Dishes

I am not generally a vegetarian, but I do recognize its many health benefits.  So when I've been indulging in the unhealthier varieties of foods, I turn to a vegetarian based meal prep plan to help balance everything out and detox my system a bit.  

There are a few different categories of vegetarian disciplines: 1) Lacto-ovo vegetarianism, which is a vegetarian diet that includes eggs and dairy 2) Ovo-vegetarianism, which includes eggs, but no dairy and 3) Lacto-vegetarianism in which dairy is consumed, but not eggs.  This meal prep caters to Lacto-ovo vegetarianism, but even if you eat according to the other categories, stay tuned to That Sexy Dish! because I will post other meal prep plans that accommodate the other vegetarian diets. 

On the Menu

Oatmeal

Tomato Strata Casserole

Ricotta & Beet Grilled Cheese Sandwich

Butternut Squash Risotto

Veggie Flatbreads

Zucchini White Lasagna

Cauliflower Gratin

Veggie Potato Medley

Oatmeal: When it comes to oatmeal, I am pretty particular.  I use only steel cut oats with no additional sugar or flavors added into the base of the oats themselves.  Then I add healthy flavorings such as raw honey, agave nectar or truvia to add some sweetness.  I will also add things like dried cranberries, prunes, dried apricots and raisins.  Finally I will top it off with toasted almond slivers to add a little texture.  I also add a tbsp of coconut oil as I try to consume coconut oil everyday for its health benefits.  I stay way from instant oatmeal packages and many of the packet oatmeal that boasts low sugar or other healthy benefits almost always have the unhealthy, chemical additives (like sucralose) in the ingredients, so if you're wanting to be healthy with oatmeal, shy away from these options.

Tomato Strata Casserole
Most strata recipes call for soaking the casserole overnight before baking, but I've found I

actually prefer to bake it immediately as I prefer the bread to retain some texture and even toast up in the oven (which can't be achieved if allowed to soak all night) over a soggy bread type consistency, but with this recipe if you prefer a more traditional strata, simply do steps 2-11 and refrigerate over night and then proceed to bake.

Ingredients:

3-4 plain whole wheat English muffins, or other preferred sourdough bread

2 ripe, organic tomatoes

1 whole eggs

3 egg whites

1 cups shredded Swiss cheese

4-6 slices provolone cheese, depending on size of slices and baking dish)

2 cups unsweetened almond milk

2 tsp. dried sweet basil

Salt and pepper to taste
olive oil cooking spray

1. Preheat oven to 350 degrees F.
2. Spray your baking dish with cooking spray.
3. Separate/ cut English muffins so they are a single layer/ piece.
4. Line the bottom of baking dish with English muffins, cutting to size as needed to cover the bottom completely in a single layer (a de facto crust)
5. Thoroughly wash and slice tomatoes.
6. Layer the tomato slices over the bread.
7. Drizzle with olive oil and sprinkle with sweet basil seasoning and salt and pepper to taste.
8. Layer provolone cheese on top of tomatoes.
9. Take remaining English muffins and cube into 2" pieces and sprinkle on top of provolone cheese layer.
10. In a mixing bowl, whisk egg and egg whites, and add in remaining dried sweet basil and milk.
11. Pour egg and milk mixture all over in the baking dish.
12. Sprinkle with remaining Swiss cheese and bake in oven for approximately 45-60 minutes or until cheese becomes bubbly and slightly golden brown.

Click here for my Ricotta & Beet Grilled Cheese Sandwich 

Click here for my Butternut Squash Risotto

Veggie Flatbreads

Four Cheese Broccoli Flatbread - 2 servings

Ingredients:

2 low-carb, wheat tortillas

3/4 cup broccoli, washed and sliced with most of the stems removed (so broccoli lies flat)

1/4 cup Bella mushrooms, washed, stems removed, finely diced

1/4 cup yellow onion, minced

1 and 1/2 cups of shredded Swiss cheese, part/ low-skim mozzarella cheese and Parmesan cheese blend

4 tbsp. feta cheese crumbles

1/2 tsp. garlic powder

1/2 tsp. red pepper flakes

3-4 tbsp. extra virgin olive oil
Spray cooking olive oil

1. Preheat oven to 400 degrees F.
2. Prepare a baking sheet (I lay down tin foil for easier clean up) and spray generously with cooking oil spray.
3. Arrange tortillas on baking sheet so that they lay flat and don't overlap.
4. In a skillet over medium heat, add 2 tbs. olive oil and onions and broccoli. Cook, stirring occasionally, until veggies begin to soften, add mushrooms and cook until onions are translucent. 
5. Season veggies with half of the garlic powder and red pepper flakes.
6. Drizzle tortillas with remaining olive oil. 
7. Generously layer shredded cheese blend evenly between the two tortillas.
8. Spoon out the veggie mixture evenly over the cheese on both tortillas.
9. Add remaining garlic powder and red pepper flakes all over the pizza and sprinkle with feta cheese crumbles.
10. Bake in oven for approximately 10-12 minutes or until cheese is all completely melted and tortilla bottom and edges crisp up.

Apple & Caramelized Onion Flatbread

Ingredients:

2 low-carb, wheat tortillas

1/4 cup onion, minced

1/2 apple, washed and cut in thin slices

3/4 cup low-fat medium/ sharp shredded cheese

2 tbsp. balsamic vinegar

3-4 tbsp. extra virgin olive oil

1. Preheat oven to 400 degrees F.
2. Prepare a baking sheet (I lay down tin foil for easier clean up) and spray generously with cooking oil spray.
3. Arrange tortillas on baking sheet so that they lay flat and don't overlap.
4. In a skillet over medium heat, add 2 tbs. olive oil and onions and apple slices. Cook, stirring occasionally, until onions brown and begin to caramelize. 
5. Drizzle tortillas with remaining olive oil and balsamic vinegar.
6. Spoon onions and and apples onto tortillas and spread evenly.
7. Generously layer shredded cheese evenly between the two tortillas.
8. Bake in oven for approximately 10-12 minutes or until cheese is all completely melted and tortilla bottom and edges crisp up.

Zucchini White Lasagna

Ingredients:

6-8 whole wheat lasagna noodles

6 cups water
salt

3-4 small-medium sized zucchini, washed, ends removed and sliced

1 carton Bella mushrooms, washed, stems removed and sliced

1/2 yellow onion, minced

3 cloves of garlic, crushed

1 cup part/ low-skim ricotta cheese

3 cups shredded part/ low-skim mozzarella cheese

1/2 cup grated parmesan-romano cheese
1 egg
3/4 cup unsweetened almond milk

1 tsp. sweet basil

1 tsp. oregano

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. red pepper flakes

1 tbsp. extra virgin olive oil

olive oil cooking spray

1. Preheat oven to 375 degrees F.
2. In a large pot, bring water with some salt in it to a boil and cook lasagna noodles to an al dente consistency.
3. While noodles cook, in a skillet over medium heat, add olive oil, onions, zucchini, mushrooms and garlic.
4. Blend veggies together well and as they are about to soften, remove from heat and drain of any excess liquid.
5. Season veggies with sweet basil, oregano garlic powder, onion powder and red pepper flakes. 
6. In a mixing bowl, combine ricotta cheese, parmesan cheese and 1 cup of mozzarella cheese, milk and egg and mix well until ingredients are blending well and almost smooth.
7. Prepare baking dish by greasing/ spraying with cooking oil.
8. Layer in noodles first, then spread a layer of cheese mixture over noodles and then a layer of veggie mixture, sprinkle veggie mixture lightly with mozzarella cheese.
9. Repeat this layer process until ingredients are used up (yields approximately 2-3 layers, depending on size of dish). 
10. Use the remaining mozzarella cheese to generously top the lasagna.
11. Bake for approximately 45 minutes or until cheese is completely melted and a slight golden brown in places and on the edges. 

Cauliflower Gratin
Ingredients:
1 small head of cauliflower, base stem removed and chopped into floret pieces
4 cups water
salt
3/4 cup unsweetened almond milk
1 cup part/ low-skim mozzarella cheese, shredded
1 cup low-fat medium-sharp cheddar cheese, shredded, blended with mozzarella cheese
1/2 cup panko bread crumbs
1 tsp. dijon mustard
1 tsp. garlic powder
salt and pepper to taste
olive oil cooking spray

1. Preheat oven to 415 degrees F.
2. Prepare baking dish by greasing or spraying with cooking oil spray.
3. In a medium pot, over medium heat, cook cauliflower in water and salt just until cauliflower begins to soften.
4. Remove from heat, drain water and place cauliflower into the baking dish and season with garlic powder and (salt and pepper if desired).
5. In a mixing bowl, combine milk, 1/2 cup of each shredded cheese and mustard.
6. Blend well and pour over cauliflower.
7. Top with remaining shredded cheese blend and panko bread crumbs.
8. Bake in oven for approximately 25 minutes or until cheese is completely melted and golden brown.

Veggie Potato Medley

Ingredients:
2 cups green beans (fresh or frozen)
1/2 carton of Bella mushrooms, stems removed
3 Idaho potatoes
4 cups water
3 tbsp. extra virgin olive oil
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. red pepper flakes
salt & pepper to taste

1. Thoroughly wash potatoes and cut into 1-2" pieces.
2. Boil potatoes in water until softened.
3. In a skillet over medium heat, add 2 tbsp. of olive oil and add in green beans. As green beans soften or defrost, add in mushrooms.
4. Once mushrooms are softening and shrinking, add in potatoes and seasonings and toss ingredients to blend well.
5. Add a final drizzle of olive oil and serve.