Egg & Garlic Crostini with Baby Romaine Salad and Bacon Vinaigrette

Here's my final recipe for the day, yet another yummy one from A Bullseye View. This one is actually a recipe from Top Chef alum Antonia Lofaso (you know, The Hammer). I loved her on Top Chef and Top Chef All Stars and have really enjoyed her recipes so I was excited when I saw this come across.



What You’ll Need

Bacon Vinaigrette & Romaine Salad:
1 pound bacon, sliced into ¼-inch cubes
½ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 cups extra virgin olive oil
2 cups baby romaine lettuce
1 Fuji apple – peeled, cored and thinly sliced

Parmesan Cream
2 cups heavy cream
2 cups shredded parmesan cheese

Garlic Crostini
1 demi-baguette, sliced ¼-inch thick
Salt and pepper
Extra virgin olive oil
2 cloves garlic, halved
6 eggs
1 tablespoon almonds, crushed or sliced
½ cup cherry tomatoes, quartered

What You’ll Do

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.
2. Make the vinaigrette – Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy.
3. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.
4. Make the parmesan cream – Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon.
5. Remove from heat and stir in the parmesan cheese.
6. Make the crostini – Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper.
7. Toast the bread slices and rub each slice with the garlic.
8. Cook the egg – In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.
9. Assemble – Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.

How yummy does that sound? Check out A Bullseye View to see the step by step photos and then head over to Life as We Know It to see all of the other yummy recipes from What's Cookin' Wednesday!

Apple Streusel Pancakes with Peachy Syrup

This is another fabulous recipe I got from my friends at A Bullseye View. I am a total sucker for pancakes and when you throw in the word streusel, forget about it! This recipe makes 18 pancakes and 2 cups syrup.

What You’ll Need

Syrup
1 Tbsp. butter
1 (16-oz.) bag frozen Archer Farms California Peaches
1½ tsp. Archer Farms Cinnamon
1/2 cup Archer Farms 100% Pure Maple Syrup

Pancakes
1 pkg. Archer Farms Apple Streusel Pancake Mix
1 ½ cups milk
¼ cup butter, melted
2 eggs

What You’ll Do

To make syrup, melt butter in large skillet over medium heat. Add peaches; sauté until softened and hot. Sprinkle with cinnamon. Stir in maple syrup; heat. Serve with pancakes.
Prepare pancakes according to package directions. Serve with peachy syrup.
Place pancakes on plate, pour on the syrup and prepare for paradise!

How easy is that? It's perfect for Saturday and Sunday mornings! Be sure to check out all of the other yummy recipes on A Bullseye View and Life as We Know It!

Poached Pears in a Honey, Ginger and Cinnamon Syrup

I've received a lot of really yummy recipes from the site A Bullseye View lately I thought today would be a great day to share them since it's What's Cookin' Wednesday! Be sure to check back throughout the day to see the recipes I'm going to share.

This first one is a recipe from one of my favorites, Giada De Laurentiis, it's Poached Pears in a Honey, Ginger and Cinnamon Syrup. Since pears are in season right now (love!) this is a perfect dessert you can make! This recipe makes six sweet servings.

*Photo courtesy of A Bullseye View*

What You’ll Need

2 cups simple syrup, recipe follows
1 (750) ml bottle Moscato wine or other sweet dessert wine
2 cinnamon sticks
2 tablespoons honey
1 ( ¾ inch) piece of fresh ginger, peeled and finely chopped
1 vanilla bean, split lengthwise
6 small, firm, ripe Anjou or Bosc pears, peeled and cored
Vanilla ice cream or gelato

For the syrup
1 ½ cups sugar
1 ½ cups water

What You’ll Do

STEP 1: In a saucepan large enough to hold all the pears, combine the wine, simple syrup, cinnamon sticks, honey and ginger. Scrape in the seeds from the vanilla bean and add the bean to the saucepan.

STEP 2: Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer over medium-low heat for fifteen to twenty minutes, turning occasionally, until the pears are tender.

STEP 3: Remove the pears from the liquid and allow to cool. Continue to simmer the liquid until it thickens and is reduced by half, about fifteen to twenty minutes. Cool to room temperature. Remove the cinnamon sticks and vanilla bean and discard, or keep to garnish!

STEP 4: Place each pear on a small serving plate with a hefty scoop of vanilla ice
cream.

STEP 5: Drizzle on the syrup, serve immediately and devour!

For step by step photos, be sure to check out A Bullseye View and then check out Life as We Know It to see all of the other recipes featured for What's Cookin' Wednesday!

Maple Pumpkin Muffins

I've posted this recipe before, but it is so yummy and I'm getting ready to make it for my Columbiette's meeting tomorrow night. My friend Heather gave this recipe to me and I love it. It screams Fall and I'm sure if you paired it with a Pumpkin Spice Latte from Starbucks it would take it over the top!

Here's what you need:

• 2 cups all-purpose flour
• 3/4 cup plus 2 TBSP packed brown sugar,divided
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 eggs
• 1 cup canned pumpkin
• 3/4 cup evaporated milk
• 1/4 cup vegetable oil
• 3 TBSP maple syrup,divided
• 1/2 cup chopped pecans or walnuts
• 1 package (3 oz) cream cheese,softened (I discovered they actually sell this size, which makes it a lot easier than dividing up a 8 oz package)

Topping:

• 1/4 cup chopped pecans or walnuts
• 2 tsp brown sugar

What to do:

• In large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon,baking soda,pumpkin pie spice and salt.
• Whisk eggs,pumpkin, milk,oil, and 1 TBSP syrup
• Stir into dry ingredients just until moistened.
• Fold in pecans/walnuts
• In a small bowl, beat cream cheese and remaining brown sugar and syrup until smooth.
• Gently stir into batter until mixture appears swirled.
• Fill greased or paper-lined muffin cups about 3/4 full.
• Combine topping ingredients;sprinkle over batter.
• Bake @ 400 for 20-25 mins or until toothpick comes out clean.
• Cool for 5 mins before removing from pan to a wire rack.
• approx 1 doz [I actually got 1 and 1/2 doz.]

Be sure to stop by Life As We Know It to see what other yummy recipes are being added to What's Cookin' Wednesday!

Apple-Cream Cheese Bundt Cake

For Labor Day Scott smoked some amazing spare ribs in his Christmas present that just keeps on giving (the smoker), so I was in charge of dessert. Since Labor Day somewhat marks the beginning of Fall I went with a Fall-ish recipe, Apple-Cream Cheese Bundt Cake. Not only did this cake smell phenomenal while I was making it, it tasted even better. Plus, it looks super impressive.


Here's what you need:

CREAM CHEESE FILLING:

• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

APPLE CAKE BATTER:

• 1 cup finely chopped pecans
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

PRALINE FROSTING:

• 1/2 cup firmly packed light brown sugar (I ran out and used dark brown sugar, that's why my frosting is so dark in the photo)
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Here's what you need to do:

• 1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
• 2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
• 3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
• 4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
• 5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Add additional toasted pecans if you'd like.
  

This is hands down one of the most delicious cakes I've made. I hope you like it too! Be sure to check out all of the amazing recipes at What's Cookin' Wednesday on Life as We Know It!

Fig and Rosemary Pork Tenderloin

It's my new favorite season....fig season. For real, if you've never had a fig, try this recipe and you'll be hooked. I found this in last weeks Publix ad and it worked out well because almost everything was on sale. I made this Sunday night and after the first bite, I knew I had to share with What's Cookin' Wednesday. This recipe serves 4.

Here's what you need:

• 1 tablespoon fresh rosemary leaves, finely chopped
• 3 shallots, thinly sliced
• 10 small fresh figs, coarsely chopped
• 1 pork tenderloin (about 1 lb) - I made a 2lb one since I wanted leftovers
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 tablespoons canola oil, divided
• 4 oz Deli diced pancetta (or bacon)
• 1 cup fresh pre-sliced baby portabellas
• 3/4 cup Marsala wine
• 1/3 cup fat-free chicken broth
• 2 tablespoons unsalted butter

What to do:

• Season pork with rosemary, salt, pepper, and 1 tablespoon oil; let stand 5–10 minutes to marinate. Preheat grill pan (or grill).

• Place pork in grill pan (or on grill); grill 15–20 minutes, turning occasionally, or until 160°F (for medium). Let stand 5–10 minutes before slicing.

• Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 1 tablespoon oil, then add pancetta, mushrooms, shallots, and figs; cook 2–3 minutes or until pancetta is golden and mushrooms are tender.

• Add wine; cook 2–3 minutes, stirring often, or until liquid has reduced by about one-half.

• Add broth; cook 2–3 more minutes. Remove pan from heat; stir in butter. Slice pork, then top with sauce. Serve.

CALORIES (per 1/4 recipe) 500kcal; FAT 25g; CHOL 95mg; SODIUM 730mg; CARB 31g; FIBER 3g; PROTEIN 27g; VIT A 10%; VIT C 8%; CALC 6%; IRON 10%

For real, this was one of the best meals I've made in a while. Everyone loved it and it was even better the next day. Hope you enjoy!

Spicy-Sweet Linguine alla Vodka

My latest culinary obsession is Rocco DiSpirito. Not only is his food delicious, but he's really easy on the eyes. My sister and I joke that his latest cookbooks (Now Eat This!) are really just picture books with some recipes. Anyway, for What's Cookin' Wednesday I thought I would share his Spicy-Sweet Linguine alla Vodka, which for me was really Spaghetti alla Vodka since I didn't have linguine.

What you need:

• 8 ounces whole wheat linguine (or spaghetti)
• 1 1/2 cups of store bought low-fat marinara sauce
• 1 large bottle fie-roasted red peppers (about 4 ounces) cut into thin strips (so I didn't use this I just used sweet red peppers and sauteed them real quick)
• 1/4 cup 2% Greek Yogurt
• 1 cup chopped fresh basil
• 1 to 1 1/2 teaspoons hot pepper sauce (like Tabasco)
• Salt
• Pepper
• 6 tablespoons grated Parmigiano-Reggiano cheese (so yummy!)

What to do:

• Bring a pot of lightly salted water to a boil
• Add pasta and cook according to package
• Bring the marinara sauce and red peppers to a simmer
• Cook the sauce, stirring occasionally, until it has slightly thickened.
  
• Remove sauce from the heat
• Put the yogurt in a small bowl and stir in about 1/2 cup of the warmed sauce into the yogurt until smooth (this prevents the yogurt from curdling in the sauce)
• Whisk yogurt mixture into remaining sauce and keep the sauce off the heat
• Drain pasta and slide it into a bowl
• Add the sauce, basil and 1 teaspoon of the hot pepper sauce
• Toss gently until the pasta is evenly coated
• Season with salt and pepper and remaining 1/2 teaspoon of hot pepper sauce if desired
• Sprinkle with cheese and serve

I almost doubled this recipe so we could have leftovers and I am so glad I did. This is hands down my new favorite pasta. Hope you enjoy it as much as I did! Be sure to play along with What's Cookin' Wednesday at Life as We Know It

Blueberry Health Muffins

I'm recycling a recipe for my What's Cookin' Wednesday this week. With back to school in full gear and MoM's and Dad's rushing out the door it's easy to forget to make yourself breakfast. Here's a yummy muffin you can make ahead and then just grab on your way out the door. I found this recipe in Whole Living Magazine last year and it's seriously one of my favorites.

Here's what you need:

• 3/4 cup of whole wheat flour
• 3/4 cup of all purpose flour (white flour)
• 1/2 cup toasted wheat germ
• 2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup of brown sugar
• 3/4 cup of 2% milk
• 1/4 vegetable oil
• 2 eggs (lightly beaten)
• 1 tsp vanilla extract
• 1 1/2 cup blueberries
• additional 2 tablespoons of toasted wheat germ
• additional tablespoon of brown sugar
• 1/4 cup rolled oats

What to do:

• Preheat oven to 375
• Line muffin pan with paper liners (spray them with Pam for baking so they don't stick)
• In a bowl whisk together the wheat flour, all purpose flour, wheat germ, baking powder, salt and brown sugar
• Make a well in the center of the bowl and add the milk, vegetable oil, eggs, and vanilla.
• Fold in the blueberries
• Divide batter among the 12 cups
• In a small bowl combine the additional wheat germ, brown sugar and rolled oats
• Top each muffin with the mixture
• Bake for 20-22 minutes (until toothpick comes out clean)
• Let sit in pan for 10 minutes then transfer to cooling rack

Per serving: 196 calories, 1g saturated fat, 5g unsaturated fat, 36mg cholesterol, 30g carb, 138mg sodium, 5g protein, 2g fiber

Lunch Box Oatmeal Cookies

Time for another What's Cookin' Wednesday with Heather of Life as We Know it. This week Aaron and I made these Lunch Box Oatmeal Cookies. I saw them in this weeks coupon insert and immediately had to look them up, they looked so good! Aaron is definitely my helper when it comes to baking and I was so happy he could help me make these, and then sample a few.

Here's what you need:

• 1 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• 1 3/4 cups uncooked old-fashioned quick-cooking oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup candy-coated chocolate pieces

Here's what to do:

• Heat oven to 375°F.
• Combine sugar, butter, egg and vanilla in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Reduce speed to low; add oats, flour, baking soda and salt.
• Continue beating until well mixed.
• Stir in chocolate pieces.
• Drop dough by heaping teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets.
• Bake for 9 to 11 minutes or until edges are lightly browned.
• Let stand 1 minute on cookie sheets; remove to wire cooling rack.

These cookies are so flippin' delicious! I hope you enjoy them as much as Aaron and I did!

Chicken A La King Kebabs

Welcome to another What's Cookin' Wednesday with the lovely Heather from Life As We Know It! My recipe for this week came from Rocco DiSpirito, who like this recipe, is delicious. In his recipe he uses turkey but I couldn't find just plain turkey meat, so I used chicken. To be perfectly honest I have no idea what Chicken a la King is supposed to taste like, or what it normally looks like for that matter, but this recipe is flippin' amazing.

Here's what you need:

• 1lb turkey (or chicken) breast meat cut into 1-inch chunks
• 1 large green bell pepper seeded and cut into 1-inch pieces
• Salt and pepper
• Nonstick cooking spray
• 1 small yellow onion, cut into a fine dice
• 1 cup low-fat, low-sodium chicken broth
• 1 tablespoon cornstarch
• 1/4 teaspoon celery seeds
• 1/2 cup frozen peas
• 1/3 cup Greek yogurt

What to do:

• Season the meat with salt and pepper
  
• Spray your skewers with nonstick spray, makes it easier when you go to slide everything off
  
• Skewer your meat and peppers
• Grill the kebabs until they are done (like 20 minutes)
• While you kebabs are grilling heat a small saucepan over medium heat and when it is hot spray with nonstick cooking spray
• Add your onion and saute until almost translucent (about 4 minutes)
• While the onions are sauteing, whisk together your chicken broth and cornstarch
• Whisk the broth mixture in with your onions, stir constantly and bring to a boil
• Add the celery seeds and peas and return sauce to a simmer
• Cook until thickened (about 4 minutes)
• Remove sauce from heat and add Greek yogurt.
• Season sauce with salt and pepper
• Serve the sauce either on the kebabs or on the side

I made this on Sunday when my friend Jenn came over and everyone loved it. Hope you like it too!

Jamaican Jerk Chicken

I'm linking up again with the lovely Heather of Life as We Know It for What's Cookin' Wednesday. This week I made Jamaican Jerk Chicken with Cauliflower and Asparagus.


Here's what you need:

• 1/2 cup Jerk Marinade (like Lawry's Caribbean Jerk)
• 1 tablespoon Jamaican Jerk seasoning
• 1 pound boneless, skinless chicken breasts trimmed of fat
• Salt and pepper
• Nonstick cooking spray
• 4 scallions (white and green parts) sliced thin on the diagonal
• 1/2 bunch of asparagus trimmed and cut into 1 inch pieces
• 2 cups of cauliflower florets
• 1/2 cup chopped cilantro (if you like it, which I don't)

What to do:

• In a resealable bag combine the marinade and jerk seasoning
• Add the chicken to the bag and coat completely
• Seal bag and marinate for at least 30 minutes at room temperature or overnight in the fridge
• Preheat your grill, or grill pan, over high heat
• Remove chicken from marinade and reserve the marinade
• Season chicken with salt and pepper
• Grill chicken until it is charred and cooked through
• Transfer chicken to a platter and tent with foil to keep warm
• While chicken is cooking heat a skillet over medium-high heat
• Spray with nonstick spray when hot
• Add scallions, asparagus and cauliflower
• Season veggies with salt to taste
• Cover and saute for 2 minutes
• Add the reserved marinade to the veggies (go easy on this, a little goes a long way as I learned)
• Cover and cook, stirring occasionally until veggies are tender, about 7 minutes
• Stir the cilantro into the veggies, you know if you're into that
• Shred the chicken and serve it with the bed of veggies

This was crazy delicious and even better as leftovers! Just go easy on the marinade in the veggies, I put in too much and it was overpowering for me.

Chicken Noodle Salad

I'm playing along with the lovely Heather of Life As We Know It. She just started a new blog hop called What's Cookin' Wednesday, so I thought I would share Scott's favorite summer recipe: Chicken Noodle Salad.


Here's what you need:

• 2 carrots, diced, or you can use a handful of the matchstick carrots
• 2 stalks celery, peeled and diced
• 1 red, green or yellow bell pepper, diced (I started using sweet peppers and Scott says they are better in the salad than the bell peppers. I use about 6 sweet peppers since they are small)
• 2 cups small pasta noodles, whole wheat preferably, cooked
• 2 cups cooked chicken, in a pinch use canned chicken
• 3 cups romaine lettuce
• Grape tomatoes (optional)

What to do:
Simple, toss it all together!

Here's the dressing I put on it:

Honey BBQ Ranch Dressing

• 4 tablespoons low fat Ranch dressing
• 2 tablespoons apple cider vinegar
• 2 tablespoons BBQ sauce
• 1 tablespoon honey

Whisk together and pour over salad.

This is a perfect lunch option in the summer, it's really light and really fulfilling all at the same time. Enjoy!