Sunday, July 7, 2013

Tomato Caprese Turkey- Meatloaf

The idea for this post originally started as a burger.  Then I remembered I'm the worst griller ever and I switched to an easy bake option!  (If anyone tries this as a burger, please let me know, I'm sure it'll be delicious!!!)

Many of you have probably figured out that tomato caprese salad/ingredients are a staple in my house. I always have fresh basil, tomatoes and mozzarella on hand because this is so simple, quick, versatile and delicious to serve as the original or to turn into something new. 

Tomato Caprese Turkey- Meatloaf

1.25 lb lean ground turkey breast
1 egg
3/4 cup panko bread crumbs
1/4 cup ketchup 
1/4 cup raw red onion
1 TBS minced garlic
1 TBS balsamic vinegar

8-10 basil leaves, grape tomatoes, mini mozzarella balls

Preheat oven to 350/ spray a loaf pan with nonstick cooking spray

In a large bowl combine turkey breast, egg, bread crumbs, ketchup, onion, garlic and vinegar.  Using your hands combine all the ingredients until well incorporated. Take half the mixture and press into a loaf pan.

(Wash your hands) and arrange the caprese ingredients (I went tomato, cheese then basil) in a layer in the middle of the loaf.  
Using the remaining meat mixture cover the caprese and press, lightly, to make sure the entire loaf is sealed. 

Bake for 50-60 minutes (until meat thermometer registers 165 internal temp) and let set for 5 minutes before cooling. 

Drizzle with balsamic vinegar and... 


Saturday, July 6, 2013


Growing up, the best summer days consisted of long days at the pool, a slushie from the snack shack, a glass of Mom's sun tea and a cold bowl of gazpacho for dinner. 

We always knew when gazpacho day was coming as the gigantic glass jar would make an appearance and when Dad got home from work he'd start chopping vegetables.  We always had to wait a day or two for it to "cook" (or marinate) but the wait was always worth it.

The only difference between my gazpacho and my dad's is that mine tends to always be the same where as dad can not make the same recipe twice (which is ok as I've never been disappointed by what he made!) You can also serve this with grilled chicken or a steak to make it a more balanced/heartier meal. 

(serves 6)
(based off my Dad's... kinda)

1 bottle (46 oz) V8 juice

1/2 small red onion

1/2 English cucumber
10 baby carrots
1 large bell pepper
4 stalks celery
1 clove garlic 

1 T worcestershire sauce
1 T white vinegar 
1 tsp lemon juice
salt/pepper to taste

Optional balsamic vinegar and croutons 

In a large bowl (with cover) pour in the entire bottle of V8 and add seasonings.  Chop vegetables into small bite size pieces and mince garlic (you could also use pre-minced garlic, 1 tsp) and add to the bowl.  Stir to combine, cover and set in the fridge for at least 8hours.  

When you serve add a drizzle of balsamic vinegar and croutons. 


Sunday, June 16, 2013

Kale Salad

As well all know, I like to eat and bake a lot of cookies.  I do cook a lot but I've yet to give someone a plate of cookies and hear "well, these taste good BUT I'd rather have some eggplant parm

The first time I tried kale, it was roasted and I wasn't impressed.  The second time, I held my reservations but wanted to be polite so I took a small helping.  And I'm glad I did!  

This salad is super easy, quick and more importantly delicious!  

Kale Salad
(original recipe shared by Julie and Kate) 
(serves 4)

1 bag pre-washed Kale (easily found at Trader Joe's)
Extra Virgin Olive Oil
1/2 fresh lemon
1 avocado, chopped
1/4 raw red onion, chopped

(optional: chopped raw walnuts)


Wash kale and seperate the thicker stem pieces from the leaves.  Discard stems.

Put into large serving bowl. Massage olive oil into leaves kale, this is to taste but there shouldn't be any EVOO in the bottom of the bowl; a little oil goes a LONG way.  Add avocado and onion and mix together.  Squeeze lemon juice over salad 


(right now, Stella & Dot (/Julie) is offering a huge promotion with rewards cash good towards a July purchase.  Offer ends in June so HURRY and check it out :))

Monday, June 10, 2013

Frosted Sugar Cookies

You know those frosted sugar cookies you can find in the grocery store? The super soft ones that always have thematic frosting and sprinkles?

Those cookies are my favorite store brought cookie.  In true Megan fashion, I OF COURSE, had to make my own version.  Maria is the queen of cookies and I always check out her cookie recipes when I can't sleep, working hard to avoid being productive or, you know, at least once a week! 

Sally and I made these for her birthday a few weeks back and we were NOT disappointed.  

We third-Ed the original recipe and still managed to make almost two dozen ( perfect for a birthday treat!) I will definitely be makings here again (specifically because I want to use my dean and deluca sprinkles!) 

Soft "LoftHouse" Style Sugar Cookies
(From Maria (Two Peas)
Makes 2 dozen  

3C all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/2 cup (1 stick) unsalted butter (room temperature)

1C sugar
1 large egg
1 t vanilla 
3/4C sour cream

For the Buttercream Frosting:

1/2 cup unsalted butter, room temperature
1/2 teaspoon vanilla extract
2 cups powdered sugar
Pinch of salt
3 tablespoons heavy cream

Food coloring, optional

Sprinkles, optional

 In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.
Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
While cookies cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.


Monday, May 20, 2013

Roasted Chick Peas

Or... my accidental dinner. 

Seriously, I made these on a whim and while watching a movie, accidentally ate the entire pan!  

This recipe may be one of the easiest ones I have ever seen, made and posted.  I did take the extra time to peel all my chickpeas but it's a great small motor activity! 

(makes 2 cups/ from How Sweet Eats)

1 can chick peas (drained/rinsed)
Olive Oil Spray
Seasoning (I eyeballed sweet paprika, pepper and garlic salt)

Preheat oven to 450. Line baking sheet with aluminum foil.

Drain, rinse and shell chick peas. Dry thoroughly.  In a single layer arrange chick peas.  Spray with olive oil and sprinkle, evenly, with seasoning.

Bake 10 minutes, flip and bake an additional 10 minutes.


Tuesday, May 14, 2013

Parmesan Crusted Tilapia

I'm not a big fan of fish.  The scales, skin, eyes, smell usually gives me the heebie-jeebies.

That being said, I love tilapia.  Tilapia has a mild taste and you can usually find "clean" (ie minus all the things that freak me out!)  tilapia at the grocery store.  Because of the mild flavor, marinades/crusts for tilapia can easily be interchanged with chicken.

Parmesan Crusted Tilapia
(serves 6; recipe found on Pinterest)

1 cup parmasean (I used a mix of shave and powdered) 
2 tsp paprika
1 tsp garlic salt
1 Tbs parsley
dash red pepper flakes 
Olive Oil


Preheat oven to 400
Mix cheese and spices in a small bowl.  Once mixed, pour into a large plate. Coat fish with olive oil and cover in cheese mixture. Bake for 10-12 minutes until fish is white in middle


Monday, April 22, 2013

Pepperoni Pizza Casserole

Pizza.  I've made my fair share of combinations and have tasted many others BUT sometimes, you get bored. Sometimes you need to switch it up the presentation and voila, this is what this is.

I first found this recipe on Pinterest and, of course, had to try it.  

It could not have been an easier recipe to follow and my four taste testers managed to eat an entire 9x11 dish in one sitting! (If that's not a positive review, I don't know what is!)

Pepperoni Pizza Casserole 

1 package uncooked spaghetti
1lb ground turkey burger (plus 1 TBS olive oil)
1 (26oz) jar tomato sauce
1/2 package pepperoni
1 (8oz) bag shredded cheese (I used an Italian 6 blend)

Preheat oven to 350* and spray a 9x11 casserole dish with nonstick spray.

Cook spaghetti according to package directions. Drain and place in casserole dish.

In a large skillet brown the turkey burger in the olive oil.  Once cooked, pour on top of noodles in the casserole dish. Pour jar of sauce over the noodles and ground turkey.

In the same skillet used for the ground turkey, heat pepperoni for three to five minutes.  Place half of the pepperoni on top of sauce.  Cover the noodles, ground turkey, sauce and pepperoni with the cheese and sprinkle remaining pepperoni on top.  Spray one side of aluminum foil and cover casserole dish (spray side down)

Bake for 30 minutes until cheese is melted and starting to brown.  Serve immediately.