Sunday, November 6, 2011

Hot Chocolate

This is seriously the best hot chocolate ever. It's everything hot chocolate should be, frothy and delicious. The secret is to melt the marshmallows into it while it's cooking. 

Hot chocolate

¼ cup cocoa powder
½ cup sugar
1/3 cup water
4 cups milk
½ cup chocolate chips
1 cup marshmallows

In a saucepan, combine the first three ingredients and bring to a boil. Over medium heat add milk, chocolate chips and marshmallow and stir with a whisk until marshmallows 

Mini Mediterranean Frittatas

Mini Mediterranean Frittatas

8 eggs
4 egg whites
½ cup milk
2 tablespoons olive oil
1 box of frozen artichokes, cooked (see directions on package)
1 clove of garlic, minced
1/3 cup diced sun dried tomatoes
1/3 cup feta
salt and pepper to taste

Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.
In a large bowl, whisk together eggs, milk, salt and pepper. Set aside. In a skillet, add olive oil, artichokes, garlic and sun dried tomatoes. Sauté 3-4 minutes or until the artichokes start to brown.  Divided the artichoke mixture evenly into the muffin tin.  Pour eggs over the artichokes and add the crumbled feta. Bake until the egg is set and the tops of the frittatas are starting to brown, 25 to 30 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.
(If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)

Saturday, November 5, 2011

Ham and Lentil Soup

In honor of being sick all week, I made soup. Not just any kind of soup, but the kind you put in a crock pot and forget about it for a few hours then BAM! you have soup. Enjoy...
Ham and Lentil Soup

·         1 cup dried lentils
·         1 cup chopped celery
·         1 cup chopped carrots
·         1 cup chopped onion
·         2 cloves garlic, minced
·         2  cups diced cooked ham
·         1/2 teaspoon dried basil
·         1/2 teaspoon dried thyme
·         1/2 teaspoon dried oregano
·         1 bay leaf
·         1/4 teaspoon black pepper
·         32 ounces chicken broth
·         2 cup water 
      1 6oz can of tomato paste (optional) 

In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth and water. Cover and cook on Low for 8 hours. Discard the bay leaf before serving.

Thursday, November 3, 2011


I am SO sorry it took me so long to post this. I've been sick, at a wedding in the snow and lost internet over the past few days. However, all is well again in the world of me. So without further ado *drum roll* I give you lasagna...

·         1 pound sweet Italian sausage
·         1 pound lean ground beef
·         1/2 cup minced onion
·         4 cloves garlic, crushed
·         1 (28 ounce) can crushed tomatoes
·         2 (6 ounce) cans tomato paste
·         2 (6.5 ounce) cans canned tomato sauce
·         1/2 cup water
·         3 tablespoons white sugar
·         2  tablespoons dried basil leaves
·         2 tablespoons dried oregano
·         1 teaspoon salt
·         1/4 teaspoon ground black pepper
·         4 tablespoons chopped fresh parsley
·         12 oven ready lasagna noodles
·         16 ounces ricotta cheese
·         1 egg
·         1/2 teaspoon salt
·         3/4 pound mozzarella cheese, shredded
·         3/4 cup grated Parmesan cheese

1.     In a large pot cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, oregano, salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 hour, stirring occasionally.
2.     In a mixing bowl, combine ricotta cheese with egg and remaining parsley
3.     Preheat oven to 375 degrees F (190 degrees C).
4.     To assemble, spread one quarter of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 4 noodles over meat sauce. Spread with one third of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon one quarter meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers 2 more time. And top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.     Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.