Bri, Like the Cheese

I could not be more excited that Cinco de Mayo hits on a Saturday this year! We have had super warm weather, which makes you want to lay by a pool with a chilly drink in your hand, so that is how I plan to spend this holiday. When I started plotting my drink menu for Saturday’s holiday, I got so excited that I couldn’t just pick one, so I decided to make 3 different margarita recipes.

Fig’s Famous Margarita

My Mom found this recipe during a girl’s beach weekend and has raved about it ever since. These margaritas pack an infamous “kick”, so she would yell at me if I didn’t make the disclaimer, “make sure no one is driving if they are going to sip on these!” The best part is that all of your measuring is done with the empty can of Limeaide.

1 can of tequila

1 can Limeaide

1 bottle of Corona

3/4 can of Cointreau

1. Shake all ingredients and serve over ice in a salted rimmed glass.

Jalapeno Cantaloupe Margarita

I had a wonderful Cantaloupe Margarita at Tupelo Honey Cafe in Asheville and knew I had to try and make my own version of this drink. I decided to add the spice of jalapeno to my version because the combination of sweet cantaloupe and spicy jalapeno brings the perfect balance to this drink. Someone is going to have to pull me away from the blender, because I don’t know if I can hold myself back from drinking them all before I pour them for everyone else.

1 cup tequila

1 cup fresh cantaloupe puree

1/3 cup jalapeno simple syrup*

1/2 cup Cointreau

3/4 cup ice cubes

1. To make the cantaloupe puree, place chunks of fresh cantaloupe into a blender and puree until smooth.

2. Combine all ingredients with ice in blender and mix.

3. Serve with salt rimmed glass and either slice of jalapeno or melon ball for garnish.

*To make a simple syrup bring 2 cups water to boil and then dissolve 4 cups of sugar and a sliced jalapeno into the water. Remove the pan from heat once the sugar dissolves and then let it cool before storing.

Watermelon Margarita

Fresh watermelon brings a fantastic frothy texture to any frozen drink, but these margaritas are a sure to please your next crowd.

2 1/2 cups cubed watermelon

3 tablespoons lime juice

4 ounces tequila

2 ounces Contrieau

1 3/4 cups ice

1. Blend all ingredients until the perfect frozen texture.

2. Serve in a glass with your choice of sugar or salt, with a lime wedge or melon ball.

What special drinks or dishes are you making for Cinco de Mayo?

Spinach and artichoke were made to go together, but when you add goat cheese to the mix they become a heavenly combination. I have raved about my love for Philadelphia’s Cooking Creme and how it makes lasagna creamy and amazing, but in this twist, I have added the fantastic flavors of spinach and artichoke to the mix. I made a large batch of this, without chicken, for an engagement celebration that I hosted and it was a hit.  I wanted to make something vegetarian that would still be satisfying for everyone else so they would never notice it was vegetarian. Of course, my solution for doing this is to cover the dish in cheese and my amazing Spinach and Artichoke Lasagna with Goat Cheese Cream Sauce was born.

Ingredients

12 ounce jar marinated artichoke hearts

1 package lasagna noodles

6 cups fresh spinach

1/2 white onion, diced

2 cloves of garlic, diced

2 cups jarred tomato sauce

2 chicken breasts, diced

4 ounces goat cheese

15 ounces of Philadelphia Cooking Creme, Savory Garlic flavor

1 cup mozzarella cheese, shredded

Instructions

1. Dice chicken breast and then saute over medium heat with the diced onion and your oil of choice. I use extra virgin olive oil.

2. While the chicken is cooking, prepare the vegetables by chopping the garlic, artichokes and spinach.

3. Add this mixture to the pan with the chicken and onions and cook until the spinach is wilted.

4. In a small pot, empty the Cooking Creme and warm over low heat. Add in the goat cheese and melt through.

5. Start to layer the lasagna mixture by filling the bottom of the pan with a small amount of the goat cheese sauce.

6. Next add a layer of the vegetable mixture, then sprinkle with mozzarella and then top with a noodle layer.

7. Repeat this process until your lasagna just fills up your pan and then top with tomato sauce.

8. You can top your lasagna with goat cheese crumbles or additional mozzarella cheese.

9. Bake at 350 for 45 minutes.

Important note: This recipe is only for two people, but it provides very large hearty portions for two people, you could easily make this stretch for 4 or double the recipe for more.

I was impressed at how well this lasagna “stood up” because layers and layers of noodles and veggies can make you nervous that it will all fall apart the moment it is plated, but this lasagna holds its own. The tomato sauce just being on the top of the dish gives the perfect balance of sauce to the veggies, but if you like to cut calories, then you can replace some of the goat cheese sauce layers with more tomato sauce. You must have enough sauce or moisture in the dish to cook the noodles, so make sure to layer your dish accordingly. You can get as creative as you would like with lasagna and it is quickly becoming one of my favorite dishes to play around with. I hope you enjoy!

I do not have a green thumb.  My Mother says she is famous for killing plants, so I guess I have always thought that I inherited this trait as well, but as Spring blooms in the South, I was tempted to test my green thumb gene. I despise paying for fresh herbs at the grocery store, they are so expensive and there always seems to be way to much than I could ever think of using before they go bad. I figured what could it hurt to try and grow them on my own, so I did a little research and headed to my local hardware store to give it a shot.

I couldn’t have been more pleased with how easy it was to put together and my mind is already brainstorming all the dishes I am going to make with my new fresh herbs! I picked out some herbs (basil, dill, rosemary) and the pepper plants at Home Depot and then grabbed the others (thyme, chives, mint) during a trip to Trader Joe’s.  I picked the herbs based on my personal taste and the size of my planter box, but the options were plentiful!

I picked a planter box that is supposed to rest on the railing of my balcony, but quickly decided that I didn’t want to risk watching my herb garden fall three stories in a rain storm, so it will be living on my patio floor. Some of my plants came in biodegradable pots and just needed a soak, while others were ready to get in the soil after their time in a plastic pot. One small bag of soil (Miracle Grow Potters) filled up my planter box perfectly and I added my plants with just enough room to grow and drain properly.

Planter Box – $12.00

Soil – $4.00

Rosemary – $3.50

Basil – $3.00

Dill- $2.50

Chives – $2.50

Thyme- $3.00

Sweet Mint  – $2.50

Jalapeno – $3.00

Hot Banana Pepper – $3.00

Total Cost = $36.50

One of the most popular herbs, cilantro, is missing from my garden because my taste buds think that cilantro tastes like soap. I can’t wait to use the rosemary in my Goat Cheese and Rosemary Mac and Cheese. The basil will make the perfect pesto and I can’t wait to make a cucumber tzaiki with the fresh dill. I am most excited about the jalapeno and banana peppers! Even if I just get one little pepper from this first attempt at gardening I will be excited! I would love to have the room to grow a full garden of veggies some day, but for now, my little patio will just have to do.

Now I will just have to keep my pup, Meyer, from helping herself to the herbs before I get a chance to!

Grocery shopping is one of my favorite things to do. I love to stroll the isles, taking my time to pick out everything I need that week and checking out new products that have found their way on the shelves. Philadelphia Cooking Creme was one of my favorite new finds and it has easily become a staple in my pantry. On my most recent shopping trip I was excited to find a few treats that I hope stick around so they can become staples in my pantry as well.

Extra Thin Tostitos

I am addicted to chips and salsa. If I am too tired to make dinner, there is no doubt that you can find me with a bowl of salsa, my favorite salty tortilla chips and a glass of red wine. I don’t know what it is about this combination that makes me so happy, but salsa is a permanent resident in my refrigerator.  I have already found the perfect salsa, Trader Joe’s Salsa Authentica competes with some of my favorite restaurants and I keep multiple bottles on hand.

I have searched for the best tortilla chip and had settled on Restaurant Style Tostitos…until I found Extra Thin Tostitos. They are so thin that after a quick warm in the microwave, they feel like they are fresh out of the fryer at your favorite Mexican restaurant. They have the perfect amount of salt to chip ratio that leaves you satisfied, but not overwhelmed by salt. I hope that Tostitos makes these a permanent product because I think they are just perfect!

TCBY Frozen Yogurt

If you are like myself and watching those calories in preparation for bikini season then you will definitely appreciate that you can pick up your favorite frozen yogurt in your grocery store now. Stay out of the frozen yogurt shop, it is a toppings and calorie trap! You will be tempted to add just a few scoops of those sugary toppings to your yogurt and throw your calorie count out the window. Instead you can pick up your favorite TCBY frozen yogurt flavor in your grocery store and keep it on hand at home for when that sweet craving hits.

You can pick out your favorite flavor in a pint or 1.5 quart and select from Mint Chocolate Chunk, English Butter Toffee or Supreme Cookies and Creme, among others. They also offer novelty bars like ice cream sandwiches and orange and vanilla yogurt bars. You can satisfy any sweet tooth with these flavors and stay on your calorie count for the day! Lastly, you get all the benefits of probiotics that you expect from yogurt, but don’t expect from your dessert. I adored the English Butter Toffee flavor and treated myself by adding a sugar free chocolate syrup to make this a delicious dessert.

Weight Watchers Whipped Cream Cheese

The hardest part of being on a diet is cutting out your favorite foods and I love to start my day with a bagel and cream cheese. I have swapped my favorite bagels for whole wheat, but I hadn’t found a great solution for cream cheese until I found Weight Watchers Reduced Fat Whipped Cream Cheese. At just 2 points for 2 tablespoons, you can schmear you entire bagel!

In my excitement for this solution to my cream cheese problems, I scooped up this new product and brought it home to meet my bagel. Sadly, I should have taken a moment and not been sold on the packaging, after further inspection I noticed that the fat and calorie count is the same as Philadelphia’s Whipped Cream Cheese, whose taste I prefer.

Freeze Pops

Now, I know that I am not breaking any news by telling you about freeze pops, but I think they are severely under appreciated by adults! The warm weather had me craving a cool treat on a hot night and a freeze pop is the perfect treat! They are super cheap, low in calories as they are mostly just flavored water and most importantly, they make you feel like a kid.  Freeze pops have now become one of my favorite hangover cures, I am not sure if it is the cold ice or maybe it is just having something to take your mind off that terrible headache, but they have worked wonders for me.

Have you found anything in the grocery store that you love lately? Please share!

Mac and Cheese is a timeless classic and it is impossible not to smile when you think about it. The gooey and cheesy sauce covering noodles with a creamy center and a crunchy topping can satisfy anyone! Mac and Cheese is so versatile that it can be customized to anyone’s flavor palette or dietary restrictions. If you have a vegetarian in your life, skip the bacon and ground beef. If you are vegan, pick your favorite toufe cheese. If you are cutting calories, use whole wheat pasta and reduced fat cheese. There is no reason not to indulge in this comfort food favorite, so let your mind get creative and enjoy!

I am always tinkering with my Mac and Cheese recipes and when The Chew devoted a whole episode to my favorite food I was inspired to test a new recipe. I planned on keeping portions small and going big on flavor with bacon and ground beef, for a bacon cheeseburger inspired meal.  Lately, I have been looking for a kick of heat in all my dishes, so I thought I would take this up another notch by throwing jalapenos into the mix as well.  You can customize this recipe to your tastes, but please share so I can taste your creation as well!

Ingredients

1 box elbow macaroni

1/2 pound ground beef

5 slices of bacon, diced

1/4 of a yellow onion, diced

2 cloves of garlic, finely diced

1 can petite diced tomatoes

1/2 of a fresh jalapeno diced or 1/4 jar of picked jalapenos diced

4 ounces of cream cheese (for this version I used a cheddar and jalapeno flavored cheese)

1 1/2 cups shredded cheddar cheese

1 tablespoon yellow mustard

2 shakes of Worcestershire Sauce

Salt and Pepper to taste

1. Pre-heat the oven to 350 degrees.

2. Boil a pot of water for your elbow noodles and make sure to salt the water liberally. Cook pasta until just under al dente, it should still have a strong bite to it because it will continue to cook in the oven.

3. Brown your ground beef and crisp your diced bacon. I prefer to wash the least amount of dishes at the end of a meal, so I did this in the same pan, but if you want your bacon really crispy, I would cook it separately.

4. Add the onion to the beef and bacon mixture. Then once starting to get translucent, add tomatoes, diced garlic and jalapenos. Cook this mixture until the garlic is fragrant and then pull off the heat.

5. Combine your drained pasta and meat mixture in a bowl. Then add 1 cup of shredded cheddar cheese, cream cheese, mustard, Worcestershire and S&P. 

6. Place your mixture into a greased casserole dish and bake at 350 degrees for 30-40 minutes.

Serve and enjoy! I loved the kick of the jalapeno in this dish, but you can adjust the level of heat to your preference. I served this with a light salad and a small portion of mac and cheese to satisfy my diet and was left more than satisfied! A pure indulgence! I hope you enjoy!

“I need to bring an appetizer to a party, what should I make?”

I get asked this question A LOT and I always answer, sausage dip. The story of how I learned this recipe is kind of a funny one, a few friends and I were at a bar enjoying a few drinks on a Saturday before a Christmas party that evening. Before we knew it, time had passed and we needed to get changed and prepare an appetizer for the party. The bartender overheard my friends and I discussing what I should make and he suggested sausage dip, I was intrigued and said, tell me more. He gave me the simplest recipe and said it was always a hit, so without much time and any other great ideas, I planned on attempting his recipe. In a flurry of activity I quickly changed and threw together this recipe with only it’s 3 main ingredients and arrived at the party nervous about my bartender recommended recipe.

Before I could put the dip down, the men of the party had already started scooping heaps of this sausage and cream cheese blend into their mouths. The rave reviews started flying and I knew I had found a hit. When the next event came around, the dip was requested and once again, disappeared before my eyes. Men really seem to flock to this dip, but the ladies give it high reviews as well. Three years later and my Mother now puts this dip out at Christmas parties, friends constantly ask me for the recipe and I keep the ingredients on hand at all times, just in case. I can promise you this, you will not disappoint if you are making the Sausage Dip.

Ingredients

1 package of Jimmy Dean ground pork sausage, your choice of flavor (Regular, Mild, Hot, Reduced Fat)

2 packages of cream cheese

1 can of Rotel

*Optional*

Pickled jalapenos, diced

Pickled Banana Peppers, diced

1. Brown the ground sausage in a pan. You can drain out the fat drippings or include them in your dip, your choice! I include mine because I think it adds to the flavor.

2. Add the can of drained Rotel. 

3. Add the cream cheese and mix until melted.

4. Season with salt and pepper.

5. If you are adding an additional ingredient like jalapenos or banana peppers, add them now.

6. Serve warm and garnish with diced green onions.

This dip is super easy to make and can be customized to a variety of tastes. If you are cooking for a ladies night, use reduced fat sausage, reduced fat cream cheese and make sure you drain out the fat to reduce the guilt while you enjoy it. If you like things spicy, use hot sausage and hot Rotel with jalapenos to clear out your sinuses. If you love stuffed banana peppers, add in diced banana peppers at the end to give it a sweet and tangy twist.  Or keep it classic and enjoy this dip in all it’s original glory! I know you will enjoy it and can’t wait to hear what a hit it is at your next event!

Today is a day for love, chocolate, flowers and sweets!  How do you show those you care? I go straight to the kitchen and share my love through cooking…which may not be the most figure flattering, but it is one way that I love to care for those around me. On this special day I wanted to whip up a favorite sweet, Oatmeal Chocolate Chip Cookies! I love these cookies because the addition of the oatmeal makes you feel a little less guilty for enjoying a cookie.

Ingredients

1 cup butter

1 1/2 cup light brown sugar, packed

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

3 cups rolled oats

1 cup chocolate chips

Preheat oven to 375 degrees.

1. Put the butter and eggs out and bring to room temperature. Some recommend that you leave the butter and eggs out on the counter over night, I did this and was happy with the results.

2. Blend the butter and sugars until creamy.

3. Add in the eggs and vanilla extract.

4. Combine the dry ingredients, except for the oats, in a separate bowl.

5. Mix in the dry ingredients into the butter/egg mixture, a little bit at a time until all combined.

6. Add in oats to mixture, a little at a time, until all combined.

7. Mix in the chocolate chips. *Optional additions could be butterscotch chips, toasted shredded coconut or almonds.

8. Roll into small balls and drop onto a baking sheet and bake for 10-12 minutes at 375 degrees.

Whatever you do to celebrate this special day, I hope you feel as loved as you are! Happy eating!

Have you discovered the wonderful spaghetti squash yet? This versatile veggie is perfect if you are watching your calories, trying to get your kids to eat more veggies (without them knowing) or if you need a new variety in your menu planning. Spaghetti squash is named for the wonderful noodle like strands that it turns into once roasted, just like spaghetti. Once you master roasting a spaghetti squash, you can let your imagination run wild on what to toss it with and leave your pasta guilt at the door, because you are saving calories!

Roasting Spaghetti Squash

You can roast your squash whole or cut in half, it is up to you and how sharp your knives are. I prefer to roast my squash whole after taking a stab wound to my hand when I was trying to slice my squash in half.  If you want to roast it in half, cut it down the center (be careful) and then scoop out the seeds before placing it flesh side down and baking at 375 degrees for 30-40 mins. If you would prefer to roast it whole, it will only take an additional 15 minutes, roast it whole at 375 for an hour and then slice and scoop out the seeds.

1. Take a fork and run it across the squash flesh and it will easily start to create ribbons which will look like spaghetti noodles. Place your “noodles” in a greased dish.

2. Top “noodles” with your choice of marinara sauce and choice of cheese. I used Philly Cooking Creme, Savory Garlic because I love the creamy texture that it brings and just a little dab will go a long way in flavor!

3. Spoon cooked turkey meatballs on top of your marinara mixture and then top with freshly grated Parmesan cheese.

4. Bake your dish for 25 minutes at 350 until all is bubbly.

This dish is a great way to introduce this new vegetable to your family because the creamy sauce and meatballs will totally distract them from noticing that their noodles are just a little off.  The guilty pleasure of the Philly Cooking Creme makes this dish feel luxurious, but it really is still easy on your calorie count.  Take a chance and grab that spaghetti squash the next time you see it in the produce section and bake some up tonight.

When I think of the Super Bowl, I think of one thing: Buffalo Wings. On average on Super Bowl Sunday over 1.3 BILLION buffalo wings will be consumed.  If you love buffalo wings, but don’t want to deal with the mess of them, you can enjoy the flavor in a variety of dishes.  Buffalo flavored dishes are taking the culinary world by storm and you can find a way to work it into any diet, from the glutenous to the calorie counting.  As you are planning your Super Bowl Sunday menu, consider some of these great buffalo flavored dishes:

Buffalo Chicken Soup

If winter has come to your neck of the woods, then you may want to serve a big pot of soup at your Super Bowl party. This is the perfect recipe for a party, you can make a toppings bar with extra blue cheese, hot sauce, veggies and tortilla chips.

Buffalo Hummus

If you are not making your own hummus, you are lazy. It is so easy and much healthier than the store bought versions which can be loaded with extra saturated fat and preservatives. My favorite is definitely my buffalo hummus which is great for gameday or any day of the week.

Buffalo Chicken Lettuce Wraps

I will be making these for my Super Bowl party on Sunday and I know everyone will be pleased. You can satisfy those watching their diet and those who want the traditional buffalo wing flavor.  They are so simple and easy, take your favorite buffalo chicken (grilled or breaded) and place it in the center of a iceberg lettuce leaf. Top with your favorite blue cheese or ranch dressing and then shaved carrot and celery to add an extra crunch.

Buffalo Chicken Meatballs

I always find men at a party crowding around the crockpot of meatballs and I think that will be no different with these from Neo-Homestead. An easy mix of ground chicken, breadcrumbs, hot sauce and blue cheese makes the perfect party treat.

Buffalo Chicken Mac and Cheese

Tidy Mom took the already perfect Mac and Cheese and made it even better by kicking up the flavor and adding buffalo chicken. The recipe sounds delicious and would certainly leave everyone at your party feeling full and satisfied.

Buffalo Chicken Lasagna

The Gourmand Mom took the traditional lasagna and turned it into layers of spicy sauce and melted cheese. If you want a dish that will let you watch the game and stay out of the kitchen, I would recommend you prepare this ahead of time and let everyone serve themselves. I don’t think anyone will complain!

Buffalo Chicken Cupcakes

Cupcake Project created this gem for the Super Bowl this year and I am intrigued! They say it is sweet like corn bread with the perfect balance of hot sauce flavor and blue cheese tang, without being overwhelming.

Buffalo Chicken Shake

Any fan of 30 Rock might recognize this crazy treat as Liz Lemon’s favorite, but I would imagine you need an adventurous palate to attempt this one.  The idea of buffalo flavored milk shake might make your stomach turn, but it could just be the conversation starter to get your Super Bowl party going. The Charlotte Observer did a great review of the recipe and even suggests turning this shake into shots with a hint of tequila.  Now that is an idea I can get my mind around.

If none of these ideas get your taste buds going or you just hate buffalo wings, then check out my Pinterest board which is filled with Super Bowl Party ideas, like Bacon Double Cheeseburger Dip and Jalapeno Chicken Salad.Whatever you decide to make this Sunday, I hope you enjoy the game, the commercials and most importantly, the company.

What could be a more treasured item then a family cookbook? I was blessed to receive my Grandmother’s cookbook this summer when my Mom and I took a trip to Washington to pay a long overdue visit to my Uncle and cousins, Allen and Phil. Unfortunately, geography has kept us from being close over the years, but this trip helped us catch up on all the time we had missed. My love of cooking came up in conversation and I was floored when my cousin Allen took out a copy of my Grandmother’s cookbook and asked if I had seen it. Tears naturally came to my eyes, my Grandmother was the kindest and most loving person and I was only 12 when she passed away. I always felt robbed that I didn’t get to know her better and here was the chance to get to know her through our own language, food.

Outside of the deep and personal meaning of my Grandmother’s cookbook, it also represents the impact that she had on the lives around her.  Many people do not know that my Grandfather, Walter P. Leber was the Governor of the Panama Canal Zone from 1967-1971.  As the Governor’s wife, Bernice Leber or Bernie as she preferred to be called, worked within the villages of Panama and found a need for women to learn to sew. She partnered with the Women’s Guild of Walla Walla, Washington (her hometown) to donate supplies and sold her cookbook “Try These” to help support the project. Each week my Grandmother would gather donations and teach the women of the village of Cativa to sew, with her motto being “make one for yourself and one for someone else.”  I find this motto applies to sewing, but also reflects on the reason I love cooking. Cooking isn’t about feeding yourself, it is about feeding others and the joy that it brings when you have provided a comforting meal. I couldn’t be more excited to get to know a little piece of my Grandmother through her cooking and I am even luckier that the version my Mother gave me has my Grandma’s handwritten notes in it.

The first dish I decided to make was Chicken En Papillote, which just means chicken in a package. The combination of thyme and white wine in a simple sauce caught my eye and I knew it was perfect for a weeknight meal.

Ingredients

2 tablespoons chopped green onions

4 tablespoons butter

3 tablespoons flour

1 1/4 cup light cream (I used half and half)

1/4 cup white wine

1 tablespoon fresh thyme

4 chicken breasts

18 mushroom caps

1. Melt butter over medium high heat and cook green onions until just wilted.

2. Stir in flour and cook for a minute, then add cream, wine, salt and pepper, and thyme.

3. Continue stirring the sauce until it just thickens and then remove it from heat.

4. Tear off a piece of aluminum foil about 10 inches by 12 inches and create a pouch.

5. Place one chicken breast and top with 4-6 mushroom caps, then cover with sauce. I added a sprig of fresh thyme in here as well, feel free to omit.

6. Cook in a 400 degrees oven for 30-45 minutes and then serve in the foil packet.

I loved this dish! The sauce was light, but still felt flavorful and rich with the creamy texture and flavors of thyme. My dinner mate loved how the mushrooms were cooked and completed the sauce. This dish is easy to make and would certainly impress anyone that you are entertaining.  I love that it has a story and I welcome you to try out this dish and continue my Grandmother’s motto of “make one for yourself and one for someone else.”