Lemon Pie Energy Bites

                                     

-1 cup chopped pitted dates

-1 1/3 cup old fashioned oats

-1 teaspoon vanilla

-4 tablespoons lemon juice 

Add all ingredients in food processor

Pulse until well combined

 Form into balls

 Eat right away or throw them in the fridge for later

Ollie ate 4 of these right away when I made these. Kid approved.

 You can't beat a tasty and healthy snack with 4 ingredients. Cheers!

                                                      

Spaghetti and Meatbowls

Meatbowls:

- 1 pound ground beef

- 1/4 pound ground pork

- 1 egg

- 1/3 cup bread crumbs

- salt, pepper, garlic powder, Italian seasoning to taste

Combine all ingredients in a mixing bowl.

Spray a muffin tin with non stick spray. 

Form meat into "bowls" in muffin tin. 

Bake at 350 for about 25- 30 minutes until edges start getting brown and crispy.

Remove meatbowls from tin and place upside down on a paper towel lined plate to drain the grease. Blot with paper towels on the inside if necessary. 

Cook spaghetti, drain and add your favorite sauce. Toss to coat pasta. 

Take a fork full of spaghetti, twirl and place on top of each meatbowl.

Top with more sauce and cheese if desired!

This is a fun meal to make with the kiddos. They really loved the idea of "meatbowls".

 Of course they're on the small side, so it might not be a bad idea to make a bigger batch

 of meatballs for the adults. Cheers!

Thai Peanut Chicken Wraps (with Stonewall Kitchen Garlic Peanut Sauce)

                                                

- 1 1/2 pounds chicken breasts 

- 1/3 cup sliced red onion

- 1 teaspoon minced garlic

- 2 tablespoons butter 

- 1 teaspoon olive oil 

- 1 bottle Stonewall Kitchen Garlic Peanut Sauce 

- 1 package broccoli slaw 

- flour tortillas 10"

- fresh cilantro 

- crushed peanuts 

Cut chicken into bite sized pieces. 

In a medium sauté pan, melt 1 tablespoon butter. Add in broccoli slaw and sauté over medium heat for 2 minutes. 

Reduce heat to medium low- cover and steam about 3-4 minutes until tender. 

Set aside cooked broccoli slaw in a bowl.

In the same pan over medium high heat - melt remaining butter and olive oil. 

Add in sliced onions. Sauté 1-2 minutes. Add minced garlic sauté 1 minute until fragrant.

Add in chicken. 

Sauté with onions and garlic for 3 minutes. 

Add in garlic peanut sauce. Stir and reduce heat to medium low. Cover and simmer chicken for 15 minutes (or until cooked through) - stirring occasionally. 

Assemble wraps with broccoli slaw, peanut chicken, fresh cilantro and crushed peanuts.

                                                             

Made these for Taco Tuesday yesterday. So delicious. Stonewall Kitchen really has the best sauces, and it made this recipe so much easier! 

BBQ Pulled Pork and Coleslaw Wonton Tacos

- 1/2 pound boneless pork sirloin

- 1 cup BBQ sauce 

- 2 cups prepared coleslaw 

- wonton wrappers 

Cook pork w BBQ sauce in crockpot on low for 8 hours.

Shred pork with fork. 

Preheat oven to 400.

Spray edges baking dish with non stick spray. 

Place wonton wrappers along edge of baking dish and bake for 3-4 minutes until golden brown.

Fill wonton tacos with pulled pork right when they come out of the oven while they're still pliable. 

Top tacos with coleslaw.

Stuffed and Baked Chicken Tacos

                                             

-1/2 pound cooked shredded chicken 

- Taco seasoning packet

- 1/2 diced onion  

- 14.5 oz canned diced tomatoes drained 

- 4 oz canned diced chilis

- 16 oz can refried beans 

- 10 stand and stuff taco shells 

- 1/2 cup shredded cheese

- your choice of toppings 

Heat olive oil in skillet, add onions and sauté for 2 minutes.

Add cooked chicken, diced tomatoes, chilis and seasoning packet, combine and cook over medium heat for 5 minutes.

Spray 9x13 baking dish with cooking spray and line up taco shells. 

Add a teaspoon of refried beans to the bottom of each shell.

Full each taco to the top with chicken mixture.

Top with cheese and bake at 400 for 12-15 minutes until cheese is melted and shells are browned. 

Serve with your favorite toppings!

                                                         

Bundt Pan Stuffing

                                              

Since I was only cooking for 6 this Thanksgiving, I was extremely excited to do quality over quantity with my menu. I came across this recipe on Pinterest- and I so pumped to try this. I was a bit intimidated at first, but everything came together nicely. This was one of the most flavorful and moist stuffings I've ever had. The flavors of the fresh herbs really made this stuffing shine.

INGREDIENTS:

• 1 loaf of day old french bread, cubed (I used a long french baguette) 
• 2 tablespoons butter
• 1 large onion, finely diced
• 3 stalks of celery, finely diced
• 10 fresh sage leaves, finely chopped
• 2/3 cup fresh parsley, finely chopped
• 4 eggs beaten
• 2-3 cups chicken broth
• salt and pepper to taste
• cooking spray 

                                                     Preheat oven to 250.

               Spread your cubed bread on 2 baking trays and bake for about 30 minutes,

                          stirring half way through until firm. Don't over bake them. 

                                 Remove bread from oven, increase temp to 400.

                                In a large skillet heat butter over medium high heat. 

                      Stir in onions and celery sauté until softened about 3-5 minutes.

              Add in sage, parsley, salt and pepper. Mix to combine herbs and veggies. 

                                                         Remove from heat. 

                             In a medium bowl combine chicken broth and eggs.

                 In a large bowl combine bread cubes, sautéed veggies and egg mixture.

                           Gently mix until well combined (I used a rubber spatula).

                                      Add more chicken broth if it seems to dry.

                                                 Spray pan with cooking spray.

                           Add in the stuffing mixture, spreading evenly around pan.

Press stuffing down with fingers to pack it down into pan. 

Bake 30-40 minutes, until edges start to get firm. 

Let cool 25 minutes in pan.

Then with a long thin spatula loosen edges, 

and carefully flip stuffing over onto a serving platter.

Look at that! That really is just beautiful to look at. I was rather impressed with myself. I think I was mainly afraid of sticking in the pan, but the stuffing came right out. Don't forget the cooking spray! Delicious scratch made stuffing recipe. This will be a regular fixture in my holiday menus from now on. Cheers!

                                                                          Adapted from:
                                                                   Stuffing in a bundt pan

Ham and Veggie Frittata

                                                 

This was another brilliant Brinner installment in the Forgione household. My first time making a frittata, primarily because I wanted to use all the rest of the ham and veggies I had in the refrigerator before I went food shopping again. Originally I was going to do some omelettes, but the prospect of frittatas have been enticing me for quite sometime. Another awesome utilization of the cast iron skillet. This was a rocking Brinner. The great thing about this recipe is you can pretty much choose any fillings you want. The ham and veggies are what I had on hand but like I always say- the possibilities are endless.

INGREDIENTS:

• 5 eggs
• 1/2 cup milk
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dry thyme
• 1/2 teaspoon hot sauce
• salt and pepper to taste
• 1/2 cup diced ham
• 1/2 diced onion
• 1 cup baby spinach
• 1 cup chopped broccoli
• a few halved cherry tomatoes
• 1/2-3/4 cup shredded mozzarella 
• 2 tablespoons butter

Preheat oven to 425.

In a large bowl whisk together the eggs, milk, spices,

 hot sauce and season with salt and pepper to taste.

In a large cast iron skillet over medium high heat melt butter. 

Add in onions and sauté about 2 minutes until softened.

Add the rest of the veggies, season with salt and pepper and 

sauté just until the broccoli starts to become tender (about 4 minutes).

Stir in egg mixture until well combined then stop stirring.

Cook undisturbed until the edges are set, 2-3 minutes.

Place in oven and bake until top is set and golden brown about 15 minutes. 

Sprinkle the cheese on top, return to oven and broil for about 2 minutes until the cheese is melty and golden. 

The kids helped me throw this together, and it was fun doing it together. They have a huge appreciation for the Brinner and vegetables to this was really a hit. This can be prepared and served within a half hour. Thats the kind of recipe I love for a busy weeknight. As always you can omit the ham to make this vegetarian. Cheers!

                                                            

                                                                                         Adapted From:

                                                                            Mushroom bacon spinach frittata

F'n Good Chocolate Chip Cookies

                                                    

This should be your go to cookie recipe. Pretty much the base of this (minus the chocolate chips) plus whatever you want to add will make the perfect cookie. Me and my friend Kristy used to make batches and batches of these cookies all the time. It's something you can keep in the fridge for a few days and make them fresh as needed (or wanted).

INGREDIENTS:

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 1 egg room temp (lightly beaten)
• 7 oz chocolate chips (about 1/2 a bag)
• 1 stick softened butter

In a large bowl combine softened butter, sugar and brown sugar.

With a hand mixer or stand mixer beat on low speed until well combined and smooth.

Add the vanilla and egg, and beat on low until fully mixed. Don't over beat.

In a medium bowl combine dry ingredients, flour- baking soda- salt.

On low speed add the flour mixture into the wet mixture until well incorporated. Don't over mix. 

Add chocolate chips and incorporate into cookie dough by hand with a wooden spoon. 

Refrigerate for an hour. 

Spoon cookie dough onto a baking sheet lined with parchment paper. 

Bake at 350 for 11-13 minutes or until golden brown around the edges. 

Remove from oven, and slide parch paper onto workspace.

When see (3 minutes or so) move to cooling rack.

Wait 5 minutes until you serve. 

Can't beat an amazing cookie recipe. You can spend your whole culinary career searching for the perfect chocolate chip cookie. This comes pretty damn close. Cheers!

Banana Muffins with Honey Cream Cheese Frosting

                                                 

Since I had just recently made chocolate chip banana bread, I really needed to think of something different to do with the surplus of ripe bananas in my freezer. I decided on muffins. Muffins do duel duty as breakfast- and dessert. Simply because my kids think they are cupcakes regardless. I loved this recipe. It was so simple. I combined a few differant ones that I had and made my own frosting up. 

INGREDIENTS:

• 4 ripe bananas (mine are usually frozen so I just set them in the sink to defrost a bit)
• 3/4 cup sugar
• 1 egg
• 1/3 cup melted butter (cooled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups flour

Preheat oven to 375.

In a mixing bowl mash the bananas with the sugar and egg.

Stir in the (cooled) melted butter.

In a separate bowl whisk together the dry ingredients.

Slowly incorporate the dry ingredients into the banana mixture. 

Stir until combined, it will be lumpy. 

Spoon into muffin tins and bake 15-20 minutes.

Until a toothpick can be stuck in and comes out clean.

Allow to cool before frosting.

To make frosting:

INGREDIENTS:

• 1 8oz package of cream cheese (softened)
• 1 tablespoon honey
• 1/2 teaspoon cinnamon 
• 1/2 cup powdered sugar
• 2 tablespoons milk

With a hand mixture beat the cream cheese until fluffy.

Add in the rest of the ingredients and mix on low until well combined. 

Adjust to taste. 

Of course this recipe can be converted to loaf form if you prefer to have a banana bread, or cake even. It's good any which way because we all know it'll be going to the same place. The thighs and perhaps love handles. So lets enjoy it while we can. Cheers!

                                                      

Spaghetti O's with Meatballs

                                   

Growing up, I loved having Chef Boyardee's Spaghetti O's. My kids do too! Who can resist those little meatballs and sweet sauce. Now that I'm adult and trying to be conscious of what I feed my kids, I try to take certain things you would normally buy and make it from scratch. This was a huge hit. It was kind of a pain to try and make all of these "mini meatballs", but the end result was totally worth it. 

INGREDIENTS:

• 1 pound "meatball mix" (this usually has beef, veal and pork- 1 pound ground beef is fine)
• 1/3 cup seasoned breadcrumbs
• 1 egg
• 1/4 cup milk
• 2 tablespoons ketchup
• 1/2 teaspoon parsley
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large can tomato puree
• 2 tablespoons tomato paste
• 1/2 cup water
• 1/2 diced onion
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sugar
• parsley, oregano, salt and pepper to taste
• 2 cups dry mini wheel pasta 

                                                 

In a mixing bowl combine the ground meat, breadcrumbs,egg, milk, ketchup, parsley, oregano,salt and pepper. Mix until everything is incorporated. 

Line a baking sheet with parchment paper.

Form meatballs, I tried to make as many as possible. 

                                                        

Bake at 350 for about 25 minutes (depending on meatball size), or until cooked through and starting to brown. 

While the meatballs are baking you're going to put the pasta on to boil, and cook to al dente.

Start the sauce while the pasta is cooking.

In a large skillet heat olive oil over medium high heat. Add in onion and sauté for about 3 minutes until softened. 

Add in the garlic and sauté just a minute or two until fragrant. You don't want to burn the garlic.

Add in the tomato paste and mix in with the onions. 

Add the tomato puree and water, stirring in with the tomato paste until combined. 

Stir in the rest of the seasonings and sugar to taste. 

Bring to simmer, stirring every few minutes. 

The sauce, meatballs and pasta should all be done pretty close together. 

Strain the pasta and add it into the large sauce skillet.

Carefully incorporate the cooked meatballs. Being careful not to stir to much and break them apart. 

Season to taste. 

Serve and enjoy. 

I made this about 2 weeks ago- and the kids have asked for this several times since then. I will be making this in the next few weeks again for sure. Give it a try! You can pull this off in under an hour. Cheers!

                                                            

Skillet Chicken Pot Pie

OK- Lets talk about the easiest chicken pot pie you will ever make. The filling is made right in the cast iron skillet, then just throw a crust on top and bake it. This is my go to pot pie recipe my friend Laurel gave me a long time ago. I've adjusted it a little over the years, but the premise is the same. 

INGREDIENTS:

• 4 tablespoons butter
• 1/4 cup Bisquick 
• 1 small onion diced 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chicken bullion
• 1 cup milk
• 1/2 cup water
• 2 cups cooked chicken
• 1 can of corn drained
• 1 cup diced potatoes (cooked)
• 1 1/2 cups frozen peas and carrots

For the Crust:

• 2 cups Bisquick
• 1/2 cup water

In a large cast iron skillet melt the butter over medium high heat.

Add in the onions, bullion, salt and pepper, and sauté for a minute or two.

Add in the Bisquick and stir until bubbly. 

Slowly add in the milk and water, letting the roux thicken up while you're adding it in. 

Reduce to a simmer and add in the veggies and chicken. 

Stir to combine, season to taste. 

Remove from heat- set aside. 

Make the crust: 

Combine the additional Bisquick and water, until a dough is made.

Roll the crust out and place on top of the filling in the skillet. 

Bake at 425 for 15 minutes, or until the crust is golden brown.

UPDATE: Laurel suggested using milk in leu of water for the crust- will be trying this tonight!

And here you have it. Feel free to make the filling in a regular pan and then transfer that into a 9x13 baking dish if you prefer. I really liked doing it this way, because it was one less pan for me to clean up afterwards. We always serve our chicken pot pie with chilled cranberry sauce on the side. Cheers!