Sep 30

Thai Slaw

I wish I had a better picture, because what you see here does this dish no justice. Aside from a little bit of chopping, it takes just a few minutes to throw together, but it tastes like a lot of effort was required!


The flavors in this are amazing. It paired nicely with the salmon I made (no lengthy recipe for that…just baste it with Trader Joe’s sweet chili sauce and grill) and was really refreshing. I am definitely making this again soon…and I’m also definitely taking a new picture!

Thai Slaw
slightly adapted from Left Side of the Table

1 bag cole slaw mix
1 cup shredded purple cabbage
6 scallions, chopped
2/3 cup rice wine vinegar
3 tablespoons soy sauce
3 tablespoons sesame oil
4 cloves garlic, finely chopped
1/2 cup chopped parsley
1/2 cup chopped cilantro
2 tablespoons sesame seeds
1/2 cup peanuts, chopped

Place cabbage in a bowl. Add scallions and mix. In another bowl, combine vinegar, soy sauce, oil, garlic, parsley and cilantro. Whisk until combined.

Pour dressing over cabbage and mix well. Add seeds and peanuts and mix. Refrigerate until serving.

Serves 6-8.

Posted in low carb, make ahead, QuickAndEasy, salad, side dishes, Thai | Leave a comment
Sep 24

Butterscotch Blondies…and a Martha Stewart Event!

Sometimes, butterscotch is all you need.


Addicting doesn’t even describe it. Pair one of these with a cup of coffee or a glass of milk and, well, don’t say I didn’t warn you.

I think Martha would love these. Maybe I should bring one along next Thursday when I meet her. And guess what, you can meet her too! I’ll be covering her cooking demonstration on October 2nd at Willowbrook Mall in Wayne, NJ. There will also be a special deal going on with certain purchases of her kitchen products, as well as the opportunity to meet her and get an autographed copy of her new cookbook! Click here for more details.

For those of you who can’t be there, don’t worry, I’ll be giving updates as it’s happening, as well as more information after the event. It’s going to be a blast!

I am a member of the Everywhere Society and Everywhere has provided me with
compensation for this post. However, all thoughts and opinions expressed are my own.

Butterscotch Blondies
from Your Home Based Mom

3/4 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup sugar
2 eggs
2 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups butterscotch chips

Preheat oven to 350 degrees. Grease a 9×13 baking pan.

Beat butter and sugars until mixed well. Add eggs and continue to mix. In another bowl, combine flour, baking soda and salt. Add slowly to wet mixture until fully combined.

Stir in chips and spread evenly in pan. Bake for 30-35 minutes, until top is golden brown (do not overbake!). Cool completely before cutting into bars.

Posted in bars, dessert, make ahead, QuickAndEasy | 1 Comment
Sep 22

Apple Crisp with Peanut Butter Nutella Sauce

Hope everyone had a great weekend! We celebrated my brother’s birthday and since I bought a ton of apples the other day, I suggested making an apple dessert to bring to him. He agreed, as long as it had caramel in it. No problem.


Does that sauce look like caramel to you? Me either. Since I can barely remember my name these days, it was no surprised that I forgot to bring the caramel sauce with my already made apple crisp. But my brother had a great idea…he pulled two of his favorite things out of the cabinet, and suggested we make a sauce out of them. If you remember his birthday cake from last year, these two ingredients should be no surprise.


Best adaptation EVER. But of course, feel free to use caramel if you like :)

Apple Crisp with Peanut Butter Nutella Sauce
adapted from Six Sisters Stuff

10 apples, cored, peeled and sliced
1/2 teaspoon cinnamon
3 cups rolled oats
2 cups AP flour
1 1/2 cups brown sugar, packed
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 cup butter, slightly softened
1/2 cup peanut butter
1/2 cup Nutella
up to 1/4 cup milk (or cream)

Preheat oven to 350 degrees. Place apples in a bowl and add 1/2 teaspoon cinnamon. Toss until evenly coated and set aside. Grease or spray a 9×13 baking pan.

Combine oats, flour, sugar, cinnamon and nutmeg in a bowl. Cut butter into small cubes and add. Put half of the mixture in the bottom of the pan, followed by apples, then the other half of the mixture.

Bake covered for 30 minutes, then remove foil and bake another 15-20 minutes. While crisp is baking, place peanut butter, Nutella and milk (add slowly, not all at once) in a saucepan and stir until desired consistency for sauce is reached. Again, add milk a little at a time, and more as desired as it cooks.

Serve with sauce drizzled on top. Whipped cream or ice cream would also be delicious with this!

Posted in dessert, family, fruit, make ahead, Nutella, peanut butter | 2 Comments
Sep 19

Swai Vera Cruz

I finally broke into a bag of swai that I bought a while ago. If you don’t know what swai is, read this. A friend of mine introduced it to me not long ago…wish I’d discovered it sooner. It’s so good!


Delicious, versatile, and CHEAP!! You’ll be seeing a lot more of this on the blog, for sure.


Rice would be awesome with this…if you’re not counting carbs like me, make sure you include it!

Swai Vera Cruz
slightly adapted from Cheap Bastid Cooks

2 Swai filets
extra virgin olive oil
juice of one lime
salt and pepper
1/2 cup chopped onion
3 garlic cloves, chopped
3 tomatoes, chopped
1/3 cup sliced green olives
1 jalapeno pepper, seeded and diced
1/4 cup chopped fresh cilantro
1/3 cup white wine
rice (optional)

Season fish with salt, pepper and cumin on both sides. Add oil to pan and cook fish on both sides (cut in half if needed). Remove from pan and set aside.

Add onion, garlic and jalapeno to pan, and season a bit with salt and pepper. Cook until softened, then add wine and let it start to bubble.

Add tomatoes and olives and let cook for a few minutes, then return fish to pan. Spoon some sauce on the fish and cook for a few minutes. Add 2/3 of the cilantro and stir through.

If using rice, add to plate. Place fish on rice along with some sauce. Add remaining cilantro.

Serves 2.

Posted in low carb, main dishes, peppers, QuickAndEasy, seafood, Spanish | 1 Comment
Sep 15

Eggplant Rollatini

Tired of eggplant recipes yet? I feel like it’s been the main ingredient in many of my dishes lately. Tis the season, I guess…but either way, they’re great to have, and even better when they’re healthy like this one.


I recently made this and it was delicious…skipped the frying and breading and busted out the grill pan…


Feel free to sub lowfat cheese for the real thing. Another great idea would be to add spinach or kale to the filling, although the fresh basil was enough to add lots of flavor. I only had one eggplant, which made 8 rolls, so doubling the recipe would be a good idea if you’ve got several mouths to feed.

Use the last of your bounty to make this soon!

Eggplant Rollatini

1 eggplant
extra virgin olive oil
salt and pepper
garlic powder
2/3 cup ricotta cheese
2 tablespoons grated pecorino romano cheese
1 egg
fresh basil, torn
crushed red pepper
1 cup grated mozzarella cheese
marinara sauce

Preheat oven to 375 degrees. Cut ends off eggplant, then slice lengthwise as thin as you can. Add a little salt and let sit in a colander for at least 15 minutes to drain.

Heat a grill pan and add a little oil. Rinse eggplant and pat dry, then season with salt, pepper and garlic powder. Grill on both sides and set aside.

In a bowl, mix ricotta cheese, pecorino romano, egg, about 1/4 cup basil, salt, pepper, and a little crushed red pepper. Spread a little marinara on the bottom of a baking pan. Take one piece of eggplant and spoon a little of the cheese mixture on one end. Carefully roll until it reaches the other end. Place in baking dish. Repeat with all eggplant slices.

Top eggplant rolls with marinara, then mozzarella cheese, followed by a little basil. Bake for 20 minutes.

Serves 2-3.

Posted in cheese, eggplant, freezer friendly, Italian, low carb, main dishes, make ahead, mozzarella, QuickAndEasy, ricotta | Leave a comment
Sep 10

Crustless Cheese & Kale Mini Quiches for a Virtual Baby Shower!

What’s more exciting than awaiting the arrival of a new baby? Nothing, besides it being a baby girl…yes, I’m biased ;) Nicole, aka Prevention RD, has just a few more weeks before hers is due, and several of us have joined forces to put together a virtual baby shower today in her honor. Check it out over at Kim’s blog, Feed Me Seymour!


Brunch is a popular time of day to throw a baby shower, and bite size treats are always a big hit for the occasion. These mini quiches are delicious and sure to please any group of ladies. Plus, they’re healthy, which we all know Nicole is a big fan of!


Congrats again, Nicole! We can’t wait to meet Baby Shea!

Crustless Cheese & Kale Mini Quiches
slightly adapted from Granola Lola

1 tablespoon extra virgin olive oil
1 onion, chopped
5 cloves garlic, chopped
1 bunch kale (stems removed), chopped into 1-inch strips
6 eggs
2 cups grated cheddar cheese
salt and pepper
1/2 teaspoon cayenne pepper

Preheat oven to 350 degrees. Spray a muffin tin with cooking spray. Combine eggs, salt and peppers in a bowl and whisk together.

Heat oil in a large pan and add onion and garlic. Saute until slightly brown. Add kale and cook down. Add kale mixture to egg mixture and mix until combined.

Pour into muffin tin and bake for around 15 minutes. Let cool slightly before removing from pan.

Makes 12 mini quiches.

Posted in breakfast, cheddar, cheese, eggs, freezer friendly, kale, low carb, make ahead, QuickAndEasy | 4 Comments
Sep 8

Gooey S’mores Cookies

Hope everyone had a great weekend! I posted these last night on Instagram and my personal Facebook page and got several requests for the recipe, so here you are :)

Bella’s birthday celebration continues with these delicious goodies that I’ll be bringing to school for her class today. I think everyone agrees that s’mores in any form are too good to resist!


Make a double batch, like I did, because they won’t last long…

Gooey S’mores Cookies
slightly adapted from The Recipe Critic

1/2 cup sugar
1/4 cup brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon pure vanilla extract
1 1/3 cups AP flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chunks
1 cup mini marshmallows

Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray with cooking spray.

In a mixing bowl, combine butter and sugars and beat on high for about 2 minutes, until light and fluffy. Add egg and vanilla and mix.

Place graham crackers in a ziploc bag and crush into fine pieces with a rolling pin (or use a food processor). In another bowl, add graham cracker crumbs, flour, baking powder and salt. Slowly add dry ingredients to wet ingredients while mixing on low speed.

Fold in chocolate chunks and marshmallows. Scoop heaping tablespoon portions onto baking sheets. Bake for 10-12 minutes. Let cool slightly before removing from baking sheets.

Posted in Annabella, chocolate, cookies, dessert, marshmallows | Leave a comment
Sep 5

Linguine with Seafood

TGIF!! It’s been a long week. Between Bella’s birthday and school starting back up, we are beat! Summer is coming to an end, and the craziness of homework and activities resumes. Luckily, I like cooking enough so that no matter how busy things get, I’ll always find the time for it…


This dish was delicious! It’s a great light summer pasta meal, but really, it’s wonderful any time of the year. I used three types of seafood, but even one would be nice. Pair it with some garlic bread and a big salad, and you’ve got something pretty impressive :)

Linguine with Seafood
adapted from Food Network

1 pound linguine
1/3 cup extra virgin olive oil
salt and pepper
8 sea scallops
10 shrimp, cleaned
5 garlic cloves, chopped
1/2 teaspoon crushed red pepper
3/4 cup dry white wine
2 tablespoons water
12 cherrystone clams
1 lemon

Cook linguine according to package directions, minus one minute so it is al dente.

While pasta is cooking, heat a saute or grill pan. Add a little oil, then place scallops in pan. Season with salt and pepper.

In a dutch oven over medium heat, add 1/3 cup oil and crushed red pepper, followed by garlic. Cook for a few minutes, then add wine and water and turn up heat. Add clams and shake pan periodically.

While clams are cooking, turn scallops over and let cook for 1-2 minutes before adding shrimp. When all the clams open, add scallops and shrimp to them. Stir carefully until combined, then add pasta, followed by parsley. Season with salt and pepper to taste.

Turn off heat and squeeze lemon on top. Plate and add a little more parsley to each dish. Serve immediately.

Serves 4.

Posted in clams, Italian, lemon, main dishes, pasta, seafood, shrimp | Leave a comment
Sep 4

Coconut Custard Pie

I have to admit, I’ve never been a big fan of coconut custard pie…but this one may have won me over.


Earlier this summer we celebrated my sister and brother-in-law’s birthdays, and this was his pick for his birthday dessert. An odd choice, I thought, but I went with it. It was a big hit! Very easy to make, too.


Bookmark this one for Thanksgiving :)

Coconut Custard Pie
from Eagle Brand

1 cup flaked coconut, divided
1 pie crust (homemade or store bought)
3 eggs
1 (14 ounce) can sweetened condensed milk
1 1/4 cups hot water
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/8 teaspoon nutmeg

Preheat oven to 425 degrees. Toast 1/2 cup of coconut and set aside. Bake pie crust for 8 minutes and cool slightly.

Beat eggs in a mixing bowl. Add milk, water, vanilla, salt and nutmeg. Mix well. Stir in remaining 1/2 cup coconut. Pour into crust and sprinkle toasted coconut on top.

Bake 10 minutes. Reduce oven temp to 350 and bake an additional 25-30 minutes, or until knife inserted in center comes out clean. Cool. Chill before serving, if desired.

Posted in coconut, dessert, freezer friendly, make ahead, pie, QuickAndEasy | Leave a comment
Sep 2

Crawfish Étouffée

Hope everyone had a great holiday weekend! Now it’s back to school, or the grind, or whatever else the end of summer means to you…for me, I have one more day of play today since it’s Bella’s 6th birthday! Can’t believe how big my little girl is getting! Now if I could only get her to eat more of my delicious creations, like this recent one…


If you’re looking for a southern fix, you need to make this ASAP. Don’t think you have the time? Think again. This took about half an hour to make! Tasted like it required a lot more work, though :)

Crawfish Étouffée
adapted from Southern Living

1/4 cup butter
1 onion, chopped
1 green pepper, chopped
4 garlic cloves, chopped
1/4 cup AP flour
salt and pepper
crushed red pepper
1 (14 1/2 ounce) can chicken broth
1/4 cup chopped fresh parsley
2 pounds crawfish tails (I used frozen)
cooked brown rice

Melt butter in a dutch oven. Add onion, green pepper and garlic. Saute until tender, around 5 minutes. Add flour, salt, pepper and crushed red pepper (amounts to taste). Cook until caramel colored, around 10 minutes, stirring frequently.

Add chicken broth and parsley and cook for about 5 minutes, or until thick. Add crawfish and cook another few minutes to heat through. Serve with rice.

Serves 4.

Posted in freezer friendly, main dishes, make ahead, QuickAndEasy, seafood | Leave a comment