raspberry.almond.cake

This 4th of July I made two deliciously healthy dairy/grain/gluten free desserts. I added my own sugar-y glaze to the second one and found it added just the right kick of sweetness that my first attempt was lacking. Find this great summer recipe here. Did you look? Come on, go...now. Read it! You will learn so much! I greatly appreciate Caitlin's way with words and her beautiful photography...perfection.

Simple Sugar Glaze

• 1/3 cup butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 2-4 tablespoons water

Melt butter in a saucepan. Stir in powdered sugar and vanilla. Add water, 1 tablespoon at a time, and mix until smooth and of desired consistency (a thick syrup). Drizzle over cooled cake.

Baked Sweet Potato Fries (the healthy kind!)

You will need...

• 2 Medium Sweet Potatoes, washed, sliced thin
• 1 Tbsp Olive Oil
• Salt and Pepper to taste

Preheat oven to 400*. Toss together sliced sweet potatoes, oil, salt and pepper. Spread out over a cookie sheet and bake for 15 minutes. After 15 minutes, turn/flip potatoes and bake another 15 until golden brown and crispy. Wicked easy, huh!? Enjoy!

What's Cookin' ??

So, I guess we'll stick with food this week. I'm kind of liking weekly themed posting (must be the teacher in me). Tonight for dinner I prepared roasted chicken and broccoli with farfalle/bow tie pasta (cute, cute). Those who know me well enough know my overall dislike for pasta (sorry, pasta people out there). I don't know what it is, I've just never been a fan of it. I've always been more of a meat and potato kind of girl (thanks to my mom, she makes THE BEST mashed potatoes you would ever want to eat). This pasta dish seems to be the only pasta I can eat and actually enjoy! And not for nothin'...it's a skinny girl recipe...even better, huh!? I mixed together two recipes (Chicken Piccata/Roasted Broccoli w Garlic/Oil) to come up with this tasty dish. Perfect for the start of a busy work week! Enjoy.

Ingredients

• 8 oz high fiber or low carb pasta
• 3 Chicken Breasts, cut into chunks
• 1 1/2 lbs broccoli florets
• 6-8 cloves garlic, smashed
• 2 tbsp extra virgin olive oil
• kosher salt and fresh pepper
• 1/4 cup fresh grated Pecorino Romano
• 1 tbs light butter
• juice of 1 lemon, lemon halves reserved
• 1/4 cup dry white wine
• 1/2 cup fat free chicken broth

Preheat oven to 450° (hotness, I know). In a baking dish combine broccoli, chicken, olive oil, garlic, salt and pepper. Roast broccoli and chicken about 25-35 minutes, tossing half way, until both are browned and tender.

Meanwhile, boil salted water in a large pot. Cook pasta according to package directions for al dente.

For the sauce, prepare a saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth, the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves. Mix together the broccoli, chicken and pasta. Pour the sauce over bowl of pasta and mix well. Serve with a slice of lemon, a sprinkling of fresh parsley and a glass of Perrier sparkling water and you are good to go!

Chicken Fajita Nachos

The hubs is working late tonight so I planned a simple dinner that was going to be quick, easy, and satisfying. These nachos were just what I was in the mood for. I posted them on Facebook and many of my lovely friends asked for the recipe. Your wish is my command! I can't take all the credit...You can find it here! Enjoy!

Ingredients

1 tablespoon extra virgin olive oil

2 large cloves garlic, minced

1 small red bell pepper, cut into small strips

1 small green bell pepper, cut into small strips

1/2 sweet onion, sliced

1 large cooked chicken breast, shredded (approximately 1 1/2 cups)

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt

Freshly ground black pepper

Assorted tortilla chips (You can use blue corn, chili lime, and/or plain white corn)

6 ounces mozzarella cheese, shredded

2 ounces pepper jack cheese, shredded

2 plum tomatoes, diced and/or medium salsa

Handful cilantro leaves

Directions:
Preheat the broiler. Prepare a baking sheet with aluminum foil, and spray with cooking spray. Heat the olive oil and garlic in a skillet over medium heat. Add the bell peppers and onion, and saute for 5-6 minutes, until the vegetables are tender. Add the shredded chicken, spices, salt, and pepper. Saute for an additional 2 minutes. Spread the tortilla chips in an even layer on the prepared baking sheet. Top with the bell pepper, onion, and chicken mixture. Sprinkle with cheese. Broil for 5 minutes, until the cheese is golden and bubbly. Transfer to a platter, and top with the diced tomatoes/salsa and cilantro.