Chocolate Chip Whiskey Ice Cream

Chocolate Chip Whiskey (Banana) Ice Cream

Chocolate Chip Whiskey Ice Cream

Oh hi, I thought that might get your attention!  This dessert is deliciously sweet and creamy with just a little kick from the whiskey.   It takes just seconds to prepare and is an easy single serving dessert or snack.  And don’t worry – you’re not drinking alone… you’re enjoying healthy banana ice cream!

I’ve been wanting to experiment with making banana “ice cream” for months now, but figured since I’ve seen it on so many blogs already, I needed to step it up.   To create the base, simply peel and slice the bananas, then freeze for at least 1-2 hours.  When you blend up the frozen banana pieces, they will come together to form a perfect creamy ice cream.  In Milwaukee we have an amazing local ice cream shop, Purple Door, that sells whiskey ice cream.  It is absolutely incredible!  This past Valentine’s Day Tim arrived home from work with Purple Door Whiskey ice cream in one hand and 2 turtle brownies in the other… *swoon

Chocolate Chip Whiskey Ice Cream

This month the Recipe Redux challenged its members to lighten-up a recipe that contains liquor (vodka sauce, bourbon chicken, etc.)  Clearly I enjoy adding a splash of booze to my recipes as evidenced here and here.  I was amazed at how easily this dish came together, and you will love how the whiskey really masks the banana flavor, so it tastes like real ice cream!  I added some dark chocolate chips, but feel free to get creative.  Other ideas include: white chocolate chips, a drizzle of caramel or fresh strawberries.  Enjoy!

Chocolate Chip Whiskey Ice Cream  For more Recipe Redux recipes, check these out!  And see below for the winner of the Coffee Giveaway!

Mushroom Meatball Hoagies with Eggplant Fries

Parmesan Chicken Tenders

Applesauce Cake with Almond Buttercream Frosting

Crab Cake Eggs Benedict

Chocolate Chip Whiskey (Banana) Ice Cream
Write a review
Print
Ingredients
  1. 3 large, ripe bananas
  2. 2 tbsp. almond butter (or nut butter of choice)
  3. 1 tbsp. whiskey
  4. ¼ tsp. vanilla extract
  5. ¼ tsp. ground cinnamon
  6. Pinch of salt
  7. 2 tbsp. dark chocolate chips
Instructions
  1. Peel and slice the bananas, then freeze until solid, at least 1-2 hours.
  2. Remove the bananas from the freezer and allow to soften for about 10 minutes. This makes them much easier to blend.
  3. Place all ingredients except the chocolate chips in a good quality blender or food processor.
  4. Blend on low until ice cream forms, allowing the blender to "rest" every few seconds.
  5. Once you have a creamy texture, add the chocolate chips and pulse until they are coarsely chopped. Scoop into 2 cups and garnish with a few extra chocolate chips. Enjoy!
Notes
  1. Blending frozen bananas can be a lot for a blender. Make sure to cut the banana in small pieces, allow the frozen pieces to soften before blending and take breaks when blending.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Diet Deep Dish http://dietdeepdish.com/
Chocolate Chip Whiskey Ice Cream Thank you to everyone for entering the Bad Ass Coffee Giveaway!  The randomly-selected winner is Laura!  Laura, please email me at dietdeepdish@gmail.com with your address and watch for some delish coffee in the mail :)



Breakfast Tacos with Sweet Potato Black Bean Salad

 

 Breakfast Tacos

If you’ve been looking for an easy, healthy, satisfying vegetarian meal, then pull up a chair, pour yourself some breakfast sangria, and prepare yourself for breakfast tacos with sweet potato black bean salad!  This meal is hearty enough for dinner, but could easily be served for a laidback weekend brunch as well.

Breakfast Tacos

 After returning home from a week-long vacation, I was craving something light and healthy (I devoured an obscene amount of peanut butter m&ms last week), but also quick and satisfying.  I started with 2 corn tortillas (I’ve tried making a taco with just one, but it usually ends up in my lap) and then added scrambled eggs, a simple 5-ingredient salsa and fresh avocado.  The tacos are full of fresh summer flavors, but it’s really the sweet potato salad that makes this dish!   

Breakfast Tacos

The roasted sweet potatoes and black beans are tossed in a cilantro lime dressing and can easily be doubled or tripled to feed a crowd.  I ended up taking the leftover salad for lunch all week, and it definitely took the edge off going back to work.   The cilantro gives the sweet potatoes just a little kick – a perfect way to shake up my favorite side dish!

Breakfast Tacos   Breakfast Tacos

And speaking of vacation, don’t forget to enter the Badass Coffee Giveaway!!  The winner will be announced Monday, 7/21/14.  Good luck!

Breakfast Tacos with Sweet Potato Black Bean Salad
Serves 4
Fresh breakfast tacos topped with a simple salsa and served with savory sweet potato black bean salad!
Write a review
Print
Ingredients
  1. 2 medium sweet potatoes, cut into 1-in. pieces
  2. 1 tbsp. extra virgin olive oil
  3. Sprinkle of salt and pepper
  4. Half of a red onion chopped, about 1 cup
  5. 2 minced cloves of garlic, divided
  6. 1 lime
  7. 4 tbsp. chopped cilantro, divided
  8. 2 roma tomatoes, chopped
  9. 1 tsp. cumin
  10. 1/4 tsp. chili powder
  11. 1 can black beans, drained and rinsed
  12. 3 eggs + 3 egg whites
  13. 1 ripe avocado, cut into strips
  14. 1/2 cup shredded cheddar cheese
  15. 1/2 cup nonfat plain Greek yogurt
  16. Corn tortillas
Instructions
  1. Spread the sweet potatoes over a foil-lined baking sheet and drizzle with olive oil, salt and pepper. Toss with hands and bake at 425 degrees for 20 minutes, until tender.
  2. While the sweet potatoes bake, make the salsa. Combine the tomatoes, onion, 1 minced garlic clove and 2 tbsp. chopped cilantro. Squeeze half of the lime juice over the mixture, stir to combine and set aside.
  3. In a large bowl, prepare the salad by whisking together the remaining lime juice, 1 minced garlic clove, 2 tbsp. chopped cilantro, cumin and chili powder. Pour in the black beans and cooked sweet potato and toss to coat. Set aside.
  4. In a medium bowl, whisk the eggs and egg whites together and heat a nonstick skillet over medium heat. Pour the eggs into the skillet and heat until cooked through, stirring constantly.
  5. To assemble the tacos layer 2 corn tortillas on a plate and top with eggs, salsa, avocado and any other desired toppings. We used shredded cheddar cheese and plain Greek yogurt (instead of sour cream).
  6. Serve with the sweet potato black bean salad and enjoy!
Diet Deep Dish http://dietdeepdish.com/
Breakfast Tacos


Naples, FL guide

Where to Eat in Naples, Florida + GIVEAWAY!

 

 Where to Eat in Naples, Florida

 Naples, Florida just may be the perfect vacation city.  With easy access to both downtown and the beach, you rarely need a car.  The people are friendly and welcoming, and if you can stand the 90% humidity, there are plenty of outdoor cafés and local shops to explore.  We came home yesterday after a glorious week there, and I’m still on that vacation high.  We stayed in a gorgeous rental house near the pier with my parents and sisters, and we’re really missing them already. 

Naples, FL guide

And now on to the most important part of any vacation… the food!  There are so many amazing options, and we only tried a fraction of them.  We mostly stuck to toddler-friendly dining, but there is a wide array of choices.  Here are some of my favorites!

Places to Eat in Naples, Florida

I will start with my favorite – Bad Ass Coffee is a gourmet coffee company based out of Hawaii. Their iced coffee is delicious, but it was their signature drinks that kept us coming back almost every morning!  My favorite was the Snickerlicious frozen coffee, which had sugar-free chocolate, caramel and hazelnut syrups.   I’m already in withdrawal.

Where to Eat in Naples, FL   Where to Eat in Naples, FL

 

Before this trip, I never knew that Tommy Bahama’s had restaurants.  We celebrated our first night here, and it did not disappoint.  Looking at the menu, you’d think this place would be pretty formal, but the mood is relaxed and casual.  There is beautiful outdoor seating with fans, but we opted for air conditioning.  I ordered an appetizer and a side (pulled pork goat cheese quesadillas and roasted asparagus) and Tim ordered 2 appetizers (scallop sliders and the crab cakes).  Everyone loved their food, and the drinks are also fabulous but STRONG!  I had the grapefruit basil martini and could barely drink half. 

Where to Eat in Naples, FL   Where to Eat in Naples, FL

 

For our last night we walked to Naples Pub and sat on the patio.  Their outdoor seating area is completely covered and decorated with tiny white lights on all the trees.  Our food came incredibly fast, which we appreciated because we were already pushing Charlotte past her bedtime.  I split the Crispy Chicken Salad (substituted grilled chicken) and Honey Bacon Chicken sandwich with my mom, and we had more than enough food.  There is also a huge selection of seafood, and Tim loved his Crispy Fish Wrap. 

Where to Eat in Naples, FL

 

We would never have found Taqueria San Julian if it weren’t for Yelp.  Tim and I found one afternoon to sneak away for a lunch date, so he looked at the highest-rated Naples restaurants on Yelp.  All of the reviews raved about authentic tacos with fresh ingredients, and they could not have been more right.  The guacamole was out-of-this-world!  It was just bursting with flavor!  As if that wasn’t good enough, our entire meal with an appetizer and margarita was $19.  From the outside, it looks like this little house, but don’t pass it!!  This is a must-see in Naples.

Where to Eat in Naples, FL   Where to Eat in Naples, FL

 

And now onto dessert…

Kilwin’s is centrally-located on 5th Avenue and offers house-made chocolates and ice cream.  They also have lots of cute gift bags, perfect for souvenirs.  Walking down 5th Avenue, you will pass at least 10 ice cream shops, but I would definitely recommend stopping in this one.  I had a scoop of Naples Mud, and Tim went for Butter Pecan.  They have a huge selection of handmade candy, and the chocolate-covered s’mores looked amazing.

Where to Eat in Naples, FL  Where to Eat in Naples, FL

 

Adelheidi’s Organic Sweets in also located on 5th Avenue, and also offers a large selection of candy and ice cream, except everything is organic.  Their gelato is creamy and rich, and I loved that they had so many vegan options.  In the picture below, Charlotte had the cookies and cream gelato (I love those little fingers) and I had 2 scoops of the vegan sorbet (berry and green power).  This was perfect, because I was craving something cold during our walk, but wanted something light.  Their candy is a little pricey, but very good.  We brought home a bag of gummy bears, and they quickly disappeared.

Where to Eat in Naples, FL

 

And now, GIVEAWAY time!  I was not kidding when I said that I LOVED Bad Ass Coffee.  I think everyone should experience it, so I’m giving away an 8 oz. bag of their American Roast coffee.  To enter, simply leave a comment below telling me your favorite vacation spot.  I will randomly choose the winner next Monday, 7/21.  Good luck! 

And if you’re planning your trip to Naples, please let me know!  We can’t wait to go back :)

 Naples, FL guide 

This is not a sponsored post.  I purchased the giveaway coffee, because I loved it.  Good luck!


Almond Butter and Cherry2

Almond Butter and Cherry Granola

  

Almond Butter and Cherry Granola “Did I turn off the coffee?”

“No… I did.”

“Did you lock up?”

“Yeah.”

“Did we set the timers on the lights?”

“Yeah.”

“Did you close the garage?”

“That’s it. I forgot to close the garage. That’s it.”

“No, that’s not it.”

“Well what else could we be forgetting?”

“KEVIN!”

Almond Butter and Cherry Granola4 I have to say, I now know just how Kate McCallister felt at that moment.  I was sitting in the car talking with Tim about all the fun things we were going to do once we arrived in Door County when it hit me.  In my hurry to get out of the house on time, I had forgotten one of my most prized possessions.  No, not my 8 year-old son – my delicious homemade granola.  I was actually talking about how easy Saturday breakfast was going to be.  I had prepped the cinnamon rolls, cut the fruit, and made the granola… wait did I pack the granola… “GRANOLA!” 

Almond Butter and Cherry Granola3 The bummer about forgetting this granola for our family vacation is that it is SO good!  The almond butter and dried cherries give it a sweet and salty flavor with just the right amount of crunch.  The upside to forgetting it is that we now have about 5 cups of this little treat all to ourselves.  Enjoy! 

Almond Butter and Cherry Granola6  Almond Butter and Cherry Granola7

 

Almond Butter and Cherry Granola
Yields 5
A sweet and salty snack perfect for topping vanilla yogurt or a fresh smoothie bowl!
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 cups rolled oats
  2. 2/3 cups crunchy almond butter, softened
  3. 2 tbsp. coconut oil, melted
  4. 4 tsp. vanilla extract
  5. 1 cup sliced almonds
  6. 1 (heaping) cup dried cherries
  7. 2 tbsp. honey
  8. 2 tbsp. brown sugar
  9. 2 tbsp. cinnamon
  10. 1 tsp. Kosher salt
Instructions
  1. Combine all ingredients in a large bowl. Microwave the almond butter and coconut oil for about 20 seconds to soften them.
  2. Spray 2 glass baking dishes with olive oil spray and spread the granola evenly over them.
  3. Bake at 325 degrees F for 20 minutes, tossing halfway through.
  4. Allow to cool completely before enjoying!
Adapted from Carrots 'N' Cake
Adapted from Carrots 'N' Cake
Diet Deep Dish http://dietdeepdish.com/
Almond Butter and Cherry Granola5 


Door County

Weekend Trip to Door County

Summer is finally here!  We were lucky enough to spend the first gorgeous weekend on vacation in Door County.  Each year we go up with Tim’s family, and basically spent the weekend lounging at the pool with cocktails… well, more chasing Charlotte around the kids’ pool while drinking Skinnygirl margarita out of a Styrofoam coffee cup hoping no one would look too closely, but it was relaxing nonetheless!  I wanted to share some of my favorite places to eat and stay, because I would definitely recommend checking it out.

On Friday afternoon we arrived at the Bridgeport Waterfront Resort and LOVED it!  The rooms are spacious, and we had a patio overlooking the water.   There are 2 beautiful pools – 1 outdoors, 1 in.  There is a great kids’ area next to the indoor pool with a wading pool and small water slide – perfect for toddlers. 

photo courtesy of the Bridgeport Waterfront Resort

photo courtesy of the Bridgeport Waterfront Resort

photo courtesy of the Bridgeport Waterfront Resort   photo courtesy of the Bridgeport Waterfront Resort   Door County

photos courtesy of the Bridgeport Waterfront Resort

And the location can’t be beat – Just a quick run over the bridge, and you’re in downtown Sturgeon Bay!

Door County     Door County

Saturday morning Charlotte hopped in the jogging stroller and we ran (slowly walked/jogged) to our fave coffee spot, Kick Coffee.   They offer delicious Colectivo coffee, as well as fresh breakfast and lunch options.  We split a gluten-free blueberry muffin on our walk home.

aa4ee5_62b3859ff08e4ce394dd810ce1eeb649.jpg_srz_399_266_75_22_0.50_1.20_0   Door County

After our morning run, we met up with the rest of the family to make some raspberry cinnamon rolls, which were inspired by the incredible breakfast pastries at Inn at Cedar Crossing.  Their morning buns make the perfect driving-home treat!

Door County

After breakfast we walked back downtown for the Sturgeon Bay farmer’s market.  Every Saturday there is a farmer’s market from 8am-noon.  We made a beeline to our favorite Door County find… Cherry brats!  We discovered these last year, and had them on pretzel rolls with sweet potato fries - amazing.

Door County    Diet Deep Dish 017

The rest of the weekend was spent relaxing with family.  I think the best part for me was getting to see Tim show Charlotte around this place where he grew up. 

Door County

Anything I missed??  What are some of your favorite Door County spots?  Happy Summer!


Easy Summer Appetizers

Easy Summer Appetizers

Summer in the Midwest is fleeting – I mean, it’s almost July, and as I type this it’s 55 degrees out!  Back in February when we were in the middle of the polar vortex, I promised myself that as soon as the temps hit 40 and we no longer had snow, I would NOT complain… so I’m choosing to focus on the heat wave that will be coming.  And when it does, you won’t want to waste a moment!  I’m hoping to host a lot of get-togethers this summer, and I don’t want to spend that time in the kitchen making complicated dishes.  That is why I’m bringing you a list of my favorite easy summer appetizers, perfect for your next barbecue!  All of these dishes require minimal cooking and not only look tasty, but beautiful as well.  Happy Summer!

Links for above:

Corn, Avocado & Tomato Salad from The Law Student’s Wife & Katie’s Cucina

Sweet Tea Vodka Lemonade Mojitos from Iowa Girl Eats

Ricotta Crostini Party from Honestly Yum

Strawberry Coconut Fruit Dip from Fit Foodie Finds

 

Another great, easy summer recipe is aioli.  Aioli is typically a garlic mayonnaise used for dips and sandwich spreads.  I love sitting on the patio at Café Hollander with a cone of frites and one of their many housemade aiolis, so I was excited when Red Gold Tomatoes contacted me about their new line of Aioli Recipes.  Basically, any of their cans of diced tomatoes (drained) can be combined with 1/2 cup of mayo to create an easy aioli.   

Red Gold

I made the basic aioli using plain Greek yogurt instead of mayo, and it was great with eggplant fries

Easy Summer Appetizers1 This post was not sponsored, but Red Gold provided me with an aioli starter kit.  Thanks for reading!


Rosemary Mac and Cheese6

Rosemary Macaroni and Cheese with Roasted Chicken & Goat Cheese

Rosemary Mac and Cheese June has been a big month in our house.  We celebrated Charlotte’s birthday, Father’s Day and Tim’s birthday all within 1 week!  Not to make it all about me, but there’s another birthday this month… Diet Deep Dish’s 6 month anniversary!  Hitting this milestone gave me a chance to take a step back and see how far DDD has come in just 6 months – from interviews to product reviews to a speaking engagement – yay!  It also gave me a chance to reflect on why I started this blog in the first place: to show that it’s possible to enjoy delicious Midwest comfort food in a healthy way.  With that in mind, I bring you Rosemary Macaroni and Cheese with Roasted Chicken and Goat Cheese… Rosemary Mac and Cheese4  And yes, it is as good as it sounds.  I first saw this dish on the menu at Coquette Café and immediately started thinking of ways to lighten it up.  In the past, I’ve used cauliflower, but this time we’re changing it up with butternut squash.  The sauce ends up being a little sweet from the squash, which complements the goat cheese and rosemary perfectly. 

  Rosemary Mac and Cheese2   Rosemary Mac and Cheese3  And celebrating the 6 month mark would never have happened if YOU weren’t reading this, so THANK YOU THANK YOU THANK YOU!!  I am so grateful and excited for what’s to come!  If you have a suggestion for another Midwestern dish to lighten-up, please leave a comment below!  Thank you!

Rosemary Mac and Cheese5 

Rosemary Macaroni and Cheese with Roasted Chicken & Goat Cheese
Serves 6
This lightened-up macaroni and cheese gets its creamy sweetness from butternut squash!
Write a review
Print
Prep Time
4 hr
Cook Time
30 min
Prep Time
4 hr
Cook Time
30 min
Ingredients
  1. 1 lb. chicken breast
  2. 6 cups water for boiling pasta (reserve 1 cup for sauce)
  3. Kosher salt
  4. 12 oz. whole wheat pasta
  5. 1 medium butternut squash, peeled and cubed
  6. 4 oz. goat cheese, softened at room temperature
  7. 4 oz. reduced-fat cream cheese, softened at room temperature
  8. 2 tbsp. chopped fresh rosemary
  9. 1 tbsp. cumin
  10. 1/2 tsp. chili powder
Instructions
  1. Cook and shred the chicken breast. I like to place the chicken in the slow cooker with 1/2 cup water or broth and heat on low for 3-4 hours. This makes it so easy to shred!
  2. In a large pot, bring 6 cups of water with a sprinkle of salt to a boil. Add the pasta and cook until tender. RESERVE 1 CUP OF PASTA WATER. Set aside.
  3. Place the cubed butternut squash in a large saucepan and fill with about a 1/2 inch of water. Cover and bring to a simmer, cooking for about 10 minutes, until tender.
  4. Place the cooked squash, goat cheese, cream cheese and 1 cup pasta water in a blender and blend until smooth, adding more pasta water (or skim milk) as needed.
  5. Stir in the spices and pour over the pasta. Stir in the shredded chicken and enjoy!
Adapted from Coquette Cafe
Adapted from Coquette Cafe
Diet Deep Dish http://dietdeepdish.com/
   Rosemary Mac and Cheese7


Strawberry Shortcake Waffles5

Strawberry Shortcake Waffles

Strawberry Shortcake Waffles1

A special day deserves a special breakfast, and I would consider turning 2 to be an incredibly special day! If you’ve been following my Instagram, you know that Charlotte turned 2 this week, and since I was not scheduled to work any shifts at the hospital (financial bummer, but summer fun win), we’ve been able to celebrate all week! Our days have been filled with bike rides, Elmo cake and beach days. Oh, and strawberry shortcake waffles! These waffles are fluffy & rich, while providing enough fiber and protein to keep you going all morning! Instead of cream, we used Greek yogurt mixed with peanut butter, so you still get the thick, creamy taste without the extra fat. I mixed the strawberries with just a small amount of Agave syrup and lemon juice for a sweet and syrupy topping.

Strawberry Shortcake Waffles4

 These waffles came at the perfect time, because this week’s Fashion Friday feature is Valerie of The Style Files.  When I saw how versatile her Pink Blazer post was, I started thinking about making a light and sweet topping that could also be versatile. I chose strawberry syrup, because it’s great on waffles and pancakes, but would also be fantastic over grilled chicken or pork chops! Because I wanted to incorporate the syrup into a birthday breakfast, strawberry shortcake waffles seemed like the perfect celebratory meal for a sweet little girl! 

pink-blazer-remix_thumb

By using mashed banana and applesauce, we’re able to cut down on the butter and eggs in the recipe. These waffles have a banana bread flavor, and are also great alone or with a little maple syrup.

Strawberry Shortcake Waffles2

This recipe makes 6 large waffles and enough “cream” and strawberry syrup for a dollop of each on each waffle.  If you’d like more topping or plan to layer the waffles with strawberries and cream in between, I’d double the cream and strawberry syrup recipes.  Enjoy!

Strawberry Shortcake Waffles6

Strawberry Shortcake Waffles
Yields 6
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the waffles
  1. 1 ½ cups whole wheat pastry flour
  2. ½ cup ground flaxseed
  3. 2 tbsp. loosely packed brown sugar
  4. 1 ½ tsp. baking powder
  5. ½ tsp. cinnamon
  6. ¼ tsp. salt
  7. 1 ½ unsweetened almond milk (or milk of choice)
  8. 3 tbsp. unsweetened applesauce
  9. 2 large eggs, lightly beaten
  10. 1 large ripe banana, mashed
For the toppings
  1. 1 pint strawberries, sliced
  2. 2 tbsp. agave syrup (or sweetener of choice)
  3. 1 tbsp. lemon juice
  4. 1 ½ cups plain nonfat Greek yogurt
  5. 2 tbsp. natural peanut butter
  6. 1 tsp. vanilla extract
  7. Light sprinkle of stevia (or sweetener of choice) to taste
For the waffles
  1. In a medium bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients.
  2. Slowly pour the wet ingredients into the flour mixture, stirring until combined.
  3. Preheat your waffle iron and coat with cooking spray.
  4. Spoon batter onto hot waffle iron, spreading batter to the edges.
  5. Cook 3-5 minutes per waffle, until steaming stops.
  6. Top each waffle with a spoonful of Greek yogurt "cream" & strawberry syrup and enjoy!
For the toppings
  1. Combine the sliced strawberries, agave syrup and lemon juice in a nonstick skillet. Cook over medium heat until mixture is bubbly. Turn to low heat and simmer until sauce thickens, about 15 minutes. Keep warm until ready to serve.
  2. Combine the Greek yogurt, peanut butter, vanilla and stevia in a small bowl. Keep cool until ready to use.
Adapted from Cooking Light
Adapted from Cooking Light
Diet Deep Dish http://dietdeepdish.com/
For more fashion inspiration, follow Valerie at…

Valerie
The Style Files 
FacebookTwitter  |  Pinterest  |  Instagram  |  Bloglovin’

 

Strawberry Shortcake Waffles


Mushroom Meatballs

Mushroom Meatball Hoagies with Eggplant Fries

 

Mushroom Meatballs   If you’re looking for an easy, delicious way to sneak more vegetables into your diet, then these mushroom meatballs are for you!  I have to admit, I’ve never even thought about replacing the meat in a dish with minced mushrooms, but it totally works!  This month Recipe Redux members had the opportunity to join the Swap It or Top It contest sponsored by the Mushroom Council to create a recipe using the blendability technique – replacing some or all of a recipe’s meat with mushrooms.   

Mushroom Meatballs

It’s hard to believe that these meatballs are about 1/3 minced mushrooms.  I knew I had struck gold when Charlotte gobbled down 4 of them before we’d even sat down for dinner.  She chose to enjoy hers with strawberry yogurt poured over them.  Now I can’t get behind that, but she makes a great point in that these meatballs are incredibly versatile.  They would be great on whole wheat pasta, spaghetti squash or pizza.  You could also form them into larger patties for turkey burgers!         

Mushroom Meatballs  MushroomMeatballs 

Whenever we have any kind of sandwich for dinner, we ALWAYS make sweet potato fries as a side.  They will always be one of my favorites, but I wanted to change things up and incorporate more vegetables.  I was concerned that eggplant could get too soft in the oven, but I was pleasantly surprised!  These eggplant fries are perfectly crisp and delicious with a side of marinara sauce.  No need to fry!

Mushroom Meatballs  Mushroom Meatballs  

For more ideas for blending mushrooms into your meal, check out the links below!

Mushroom Meatballs

Mushroom Meatball Hoagies with Eggplant Fries
Serves 8
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the meatballs
  1. 8 oz. cremini mushrooms (or mushrooms of choice)
  2. 2 tbsp. extra virgin olive oil, divided
  3. 1/2 medium red onion, diced
  4. 1 clove garlic, minced
  5. 1 lb. ground turkey
  6. 1 tsp. cumin
  7. 1 tsp. oregano
  8. 1 tsp. dried parsley
  9. 1 tbsp. plain nonfat Greek yogurt
  10. 1 tsp. Kosher salt
  11. 1/2 tsp. black pepper
  12. 1 jar marinara sauce
  13. 2 French baguettes
  14. 8 slices provolone cheese
For the fries
  1. 2 medium eggplants, cut into fry-size pieces
  2. 2 tbsp. extra virgin olive oil
  3. 2 tbsp. parmesan cheese
  4. 1 cup Italian-style bread crumbs
  5. 2 tsp. cumin
  6. 2 tsp. garlic salt
  7. 2 tsp. Italian seasoning
  8. 1 tsp. black pepper
For the meatballs
  1. Place the mushrooms in a food processor or blender and pulse until finely minced. Set aside.
  2. Heat 1 tbsp. olive oil in a skillet over medium heat and cook the onion until translucent and fragrant, about 5 minutes.
  3. Add the garlic and mushroom and cook until the mushrooms are cooked through, about 5 additional minutes. Pour mixture into a bowl and place in the refrigerator to chill, about 5 minutes.
  4. Place the turkey, cumin, oregano, parsley, Greek yogurt, salt, pepper and chilled mushroom mixture in a bowl and gently combine with your hands.
  5. Form into approximately 30 medium meatballs. Each meatball will be about 1.5 inches in diameter. The smaller the meatball, the quicker they will cook.
  6. Heat 1 tbsp. olive oil in a large saucepan over low to medium heat. Working in batches, place the meatballs in the saucepan leaving room between each meatball. Be careful not to overcrowd the pan.
  7. Gently cook the meatballs, turning frequently so they get light brown on all sides. If they are not turning light brown, turn the heat up slightly.
  8. Pour the marinara sauce into a large saucepan and heat over low heat. Place the meatballs in the sauce and simmer 15 minutes or longer if needed. The longer they simmer, the more they will soak up the sauce.
  9. Slice the baguettes open, and then divide each into 4 sandwiches (8 total). Place 3-4 meatballs in each baguette piece and cover with a slice of provolone cheese.
For the fries
  1. Spread fries onto 2 aluminum foil-lined baking sheets. Sprinkle with olive oil and toss with cheese, bread crumbs, cumin, garlic salt, Italian seasoning and pepper.
  2. Bake at 425 degrees F for 15-20 minutes, until crisp. Serve with meatball hoagies & enjoy!
Notes
  1. When making this meal, I'd recommend cooking the meatballs first, as they take more "hands-on" time. While they're simmering in the sauce, prepare the eggplant fries. You'll want to serve the fries immediately after taking them out of the oven to avoid them losing their crisp.
Adapted from Simply Recipes
Adapted from Simply Recipes
Diet Deep Dish http://dietdeepdish.com/
Mushroom Meatballs

 



Whole Wheat Baguette

Whole Wheat Baguette

 

Whole Wheat Baguette Ever since the North Shore Boulangerie opened in Shorewood, I’ve been in a very French mood.  There is just something magical about walking into a little café and smelling fresh bread.  Last weekend we tried the beer cheese bread (French pastries – Wisconsin style), and it was amazing!!  I was inspired to try my own, and while the baguette dough is a little time-consuming, each step is very easy.  The result is a light and airy bread perfect for hearty sandwiches or a simple smear of jam!

Whole Wheat Baguette

My French-obsession came at an excellent time, because my Fashion Friday inspiration for the week – Emily of Isn’t That Charming is on the same page.  I think she put it best in her A Weekend in Paris post when she described French style as “put together without even trying.”  We’re intrigued by how effortlessly chic the French are, and baking baguettes over the weekend will only get you closer to that level.  I’ll admit that I’ve even read books about how the French make everything look so easy - like stay thin while seeming to consume copious amounts of cheese and red wine… French Women Don’t Get Fat

Or raise happy, energetic children who somehow are able to sit still in a restaurant and then eat their salad & mussels without a peep… Bringing Up Bébé: One American Mother Discovers the Wisdom of French Parenting

 

How-to-wear-a-scarf_Tie-a-french-scarf_Isnt-That-Charming So go ahead, pour yourself a glass of champagne and let’s dive in to this baguette recipe!  The dough will be extremely sticky.  Feel free to add flour as needed while you knead the dough.  Because I felt like the dough was too wet to handle, I just kneaded it with a rubber scraper, folding over and over for about 10 minutes (picture below).  This was much easier than trying to use my hands.

Whole Wheat Baguette

The entire dough process will take about 4 hours, with the dough needing to rest for about an hour between each step.  This is needed to ensure that your baguette will have the large bubbles and be nice and light when you break it open. 

Whole Wheat Baguette  Whole Wheat Baguette d Whole Wheat Baguette  Whole Wheat Baguette

Whole Wheat Baguette
Yields 3
A light and airy French bread - perfect for sandwiches or a simple smear of jam!
Write a review
Print
Prep Time
4 hr
Cook Time
20 min
Total Time
4 hr 20 min
Prep Time
4 hr
Cook Time
20 min
Total Time
4 hr 20 min
Ingredients
  1. 1 1/2 cups warm water
  2. 1 tsp. active dry yeast
  3. 3 1/4 cups whole wheat pastry flour (plus extra for kneading)
  4. 1 1/2 tsp. salt
  5. Vegetable oil for greasing the bowl
  6. Approximately 1/2 cup ice cubes
Instructions
  1. In a large bowl, whisk warm water and yeast together. Let sit 10 minutes until slightly foamy. Stir in flour and wait 20 minutes for flour to hydrate. Add salt and knead on a lightly floured surface 10 minutes until dough is smooth.
  2. Place dough in an oiled bowl. Turn to grease the top and cover with plastic wrap. Let rise until doubled, about 45 minutes.
  3. Remove dough from bowl and set on a lightly floured surface. Lightly shape into a rectangle and fold like an envelope — long sides in first, then short sides (pictures above). Return dough, seam side down, to bowl. Re-cover with plastic and let rise again until doubled in size, about an hour.
  4. Divide dough into three equal pieces and shape each into a 14-inch rope. Place a sheet of parchment on a rimless baking sheet. Flour it and evenly space dough ropes on it.
  5. We'll create a support system for the loaves, so they rise up instead of flattening out. Pinch parchment paper between each loaf, making a pleat. Tightly roll dishtowels and snuggle them against the outside of the two outer loaves (with the paper edge between the towel and dough) to support the long edges of the loaves and keep them from flattening out (picture above). Loosely cover with greased plastic wrap and let rise another hour.
  6. Preheat oven to 475 degrees. Put an upside-down rimmed baking sheet on the middle rack. Place a cast-iron skillet on the bottom rack (picture above).
  7. When ready to bake, remove dishtowels and pull the parchment paper flat. Use a sharp paring knife or scissors to make four diagonal cuts across the top of each loaf. Transfer the parchment paper and loaves onto the heated baking sheet. Pour ice cubes into the skillet and close the oven (this will create steam that will allow the bread to completely rise before forming a crust.)
  8. Bake until deep golden-brown, 20 to 30 minutes.
Adapted from JS Online
Adapted from JS Online
Diet Deep Dish http://dietdeepdish.com/
Whole Wheat Baguette

For more fashion inspiration, follow Emily’s blog at Isn’t That Charming… and while you’re there, wish her a very happy WEDDING day tomorrow!  Congratulations Emily!!

Related Posts Plugin for WordPress, Blogger...