Pesto Chicken w/ Tomatoes and Mozzarella

Ingredients:

• 1lbs Chicken breast or tenderloins
• 1/2 Cup pesto (See pesto recipe: http://traditionalandtrendycookingblog.blogspot.com/2017/03/basil-pesto.html)
• 2 Tomatoes
• 1/8 Cup parmesean cheese
• 1/2 - 1 Cup shredded or 1oz piece of mozzarella per piece of chicken

Directions:

• Preheat oven to 375 degrees
• Line a baking sheet with parchment paper
• Place chicken on parchment paper
• Spread pesto on each piece of chicken
• Slice tomatoes and place about 2 slices on each piece of chicken
• Bake for 20 minutes
• Remove pan from oven and sprinkle each piece of chicken with mozzarella
• Bake for another 10 min or until chicken is fully cooked
• Sprinkle with parmesean cheese and serve

 

 

Man Dip

Ingredients:

• 1 Packages Jones sausage
• 2 Packages cream cheese
• 1 Can tomatoes and green chilies (Rotell or Pastene Brand)
• Red pepper flakes to taste

 Directions:

•  Preheat oven to 250 degrees
• Cook and crumble sausage, add red pepper flakes to taste, drain and set aside
• Soften cream cheese
• Combine the sausage with softened cream cheese
• Add tomatoes and green chilies (including juice)
• Mix well and add red pepper flakes to taste
• Pour sausage mixture into a pie plate or oven safe dish
• Bake in oven until edges start to bubble and dip firms, about 30 min
• Service with scoops or tortilla chips!

Haddock Maria

 Ingredients:

• 1-2lbs haddock
• 1/2 cup Italian breadcrumbs
• 3 tbsp butter
• 1 lemon
• 16oz sliced baby bella (portabello) mushrooms
• 1 cup cherry tomatoes
• 2 cans quartered artichokes (in water)
• 2 tbsp capers
• 2 tbsp white wine (optional)
• 1 tbsp olive oil
• 1/4 cup parmesean cheese (grated) (optional)

Directions:

• Preheat oven to 350 degrees
• Coat haddock in olive oil and place in a 9x13 baking pan
• Sprinkle breadcrumbs on top of haddock
• Cut approx 2 tbsp of butter and place all over breadcrumbs
• Juice one lemon over haddock
• Put in over for 30 min or until breadcrumbs are lightly golden and haddock is flaky

• In a saute pan, add one tbsp of butter and melt
• Add mushrooms and saute until mushrooms reduce (drain mushroom juice)
• Add sliced cherry tomatoes and quartered artichokes
• Cook a few min
• Add capers (and caper juice - optional) and white wine
• Cook a few more min and set aside

When haddock is ready, plate and pour mushroom mixture on top of haddock and sprinkle with grated parmesean cheese. Can be served as is, over rice pilaf, mashed potatoes or polenta.

Bruschetta Chicken

Ingredients:

• 1-2lbs Chicken
• 2 cups cherry tomatoes
• 4 tbsp olive oil (divided)
• 1 tbsp balsamic vinegar
• 5 cloves minced garlic (divided)
• 16oz blushing belle little potatoes
• 1/3 cup (grated) parmesean cheese
• 1/4 cup fresh basil
• 1 tsp thyme
• 1/2 tsp dried basil
• 1/2 tsp oregano
• 1oz of mozzarella (per piece of chicken)

Directions:

• Preheat oven to 400 degrees
• Slice cherry tomatoes in half, put in bowl
• Add 2 tbsp olive oil, balsamic vinegar, 2 cloves of minced garlic, 1/4 cup fresh basil and salt & pepper to taste
• Stir and set aside
• Slice little potatoes in half, put in (2nd) bowl
• Add 2 tbsp olive oil, 3 gloves of minced garlic, dried thyme, dried basil, dried oregano, parmesean cheese and salt & pepper to taste
• Stir and set aside
• Place chicken on half of a baking sheet lined with parchment paper
• Add 1oz of mozzarella to each piece of chicken
• Add potato mixture to the other half of the baking sheet
• Add tomato bruschetta mixture on top of the tomatoes and mozzarella
• Bake for 20-25 min

Espresso Tini

Ingredients:

• Vodka (I like Titos)
• Kahlua
• Espresso
• Ice

Directions:

• Pour equal parts of vodka, kahlua and espresso over ice
• Shake, serve and enjoy!

Fritatta

Ingredients:

• 2 eggs
• 1/2 cup egg beaters 
• 1/2 cup shredded mozzarella
• 1/2 cup shredded cheddar
• 1 cup mix
• 3/4 - 1 cup frozen spinach (more or less to your liking)
• 3/4 - 1 cup frozen kale (more or less to your liking)
• 1/4 cup frozen onions (can be left out if you don't like onions)
• 1 Jones sausage roll (You can also use sausage patties cut up or bacon)
• Note: Sometimes I add cooked mushrooms if I have extra
• Note: You can also add a pie crust to the bottom

Directions:

• Preheat oven to 375 degrees

      If using a pie crust:

• Spray round pie plate with oil
• Place pie crust in the pie plate and fix edges nicely (as if you were making a real pie)
• Poke a couple holes in the bottom of the pie crust
• Bake pie crust for 10 minutes or until golden

• Cook and crumble sausage, drain and set aside
• Combine and beat eggs and egg beaters together
• Add shredded mozzarella and cheddar
• Add milk and stir
• Add frozen spin, kale and onions
• Mix in cooked sausage
• Pour fritatta mixture into a round pie plate, or in cooked pie crust (if using a pie crust)
• Bake for 45-60 minutes, until the center of the fritatta is set
• Let cook a little before cutting and and serving

Focaccia stuffing with sausage, mushrooms and chestnuts

Ingredients:

• 3 tbsp Extra Virgin Olive Oil (EVOO)
• 1 yellow onion, chopped
• 3 celery stalks, chopped
• 1/4 tsp salt
• Pepper to taste
• Foccacia croutons (or make your own)
• 3 1/2 - 4 cups chicken stock
• 2 cups mushrooms
• 5oz chestnuts 
• 1 1/2 - 2lbs Italian Sausage
• 1 tbsp butter

Directions:

• Cook and crumble Italian sausage, drain and set aside
• Preheat oven to 375 degrees
• Butter baking dish or dutch oven, set aside
• In a large saute pan, heat EVOO
• Add onion, celery, salt and pepper to saute pan and saute until soft and translucent
• Add mushrooms and cook until soft
• Add chestnuts until they get warm
• Transfer veggie mixture to a very large bowl
• Add sausage to large bowl
• Add focaccia croutons and stir in a 1/2 cup of chicken stock at a time and mix well
• Add as many croutons and as much chicken stock you like, depending on your preference
• Transfer stuffing mixture to a large baking dish or dutch oven
• Cover with aluminum foil and bake for 20 min
• Remove foil and bake until the top of the stuffing is golden brown and crisp (about 25 more min)
• Let rest for 10 min before serving

Overnight Oats w/ Apple, Raisins or both!

Ingredients:

• 1/2 cup (dry) (organic) old fashioned rolled oats
• 1/2 cup milk (or can substitute with 1/2 cup water or 1/4 cup milk and 1/4 cup water)
• 1/8 cup chopped walnuts
• Cinnamon to taste (depending on how much you like it, I like a lot!)
• 1/2 tbsp of honey
• 1/2 apple or 1/8 tbsp. raisins or both!

Directions:

• Add rolled oats, milk/water, chopped walnuts, cinnamon and honey to a mason jar or container and stir
• Chop apple into small pieces (if adding apples)
• Top the oats mixture with the chopped apple or raisins
• Cover and refrigerate over night

To eat:

Eat it as is, or heat in the microwave for 1 to 3 minutes, depending on how thick you like your oats! Add more water if needed.

Banana Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
•  1/2 cup butter 
• 3/4 cup brown sugar  
• 2 eggs, beaten
• 3 overripe bananas 

Directions:

• Preheat oven to 350 degrees
• Lightly grease a 9x5 inch loaf pan
• In a large bowl, combine flour, baking soda and salt
• In a separate bowl, cream together butter and brown sugar
• Stir in eggs and mashed bananas until well blended
• Stir banana mixture into flour mixture; stir just to moisten. 
• Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. 
• Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Easy Pumpkin Dessert

Ingredients:

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted 
• 1 1/2 cups chopped walnuts

Directions:

• Preheat oven to 350 degrees F
• Line a 9x13 inch baking pan with parchment paper
• In a large bowl, combine pumpkin, milk, eggs, sugar and spice
• Mix well, and pour into a 9x13 inch pan
• Sprinkle dry cake mix over the top, then drizzle with melted butter
• Top with walnuts
• Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean

  

7 Layer Bars

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted 
• 1 cup chopped walnuts  
• 3/4 cup semisweet chocolate chips 
• 3/4 cup butterscotch chips
• 1 1/2 cups flaked coconut
• 1 1/3 cups sweetened condensed milk

 Directions:

• Preheat oven to 350 degrees F
• In a 9 x 13 inch pan w/ parchment paper 
• Pour in melted butter
• Sprinkle the graham cracker crumbs evenly over the butter. 
• Place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. 
• Add the coconut over all, and pour the milk evenly over the top.
• Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Slow Cooker Buffalo Chicken Sliders w/ Blue Cheese Slaw

Ingedients:

• 3/4 cup butter, melted
• 3/4 cup hot sauce
• 3 tbsp apple cider vinegar 
• 2 tsp minced garlic
• 3-4 thick chicken breasts (approx 1.5lbs)

Directions:

• Combine butter, hot sauce, apple cider vinegar and garlic into a bowl and stir
• Place 3-4 thick chicken breasts at the bottom of the slow cooker
• Pour hot sauce mixture on the chicken breasts and ensure all chicken is covered w/ sauce
• Cook on high for 4 hours
• Shred chicken and mix with sauce
• Serve on a slider bun with lettuce and top with blue cheese slaw (recipe below)

 Blue Cheese Slaw:

• Mix 2-4 cups coleslaw veggie mix, or mix shredded lettuce, shredded red cabbage and shredded cabbage with 1.5 cups blue cheese dressing and mix.

Cinnamon Roll French Toast

Ingredients:

• 1/4 cup Butter, melted
• 2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing 
• 6 Eggs
• 1/2 cup half and half
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup Chopped Pecans
• 1 cup maple syrup

Directions: 

• Preheat oven to 375°F. 
• Pour melted butter into un-greased 13x9-inch (3-quart) baking dish
• Separate both cans of dough into 16 rolls; set icing aside
• Cut each roll into 6 pieces; place pieces over butter in dish
• In medium bowl, beat eggs 
• Beat in cream, cinnamon and vanilla until well blended 
• Gently pour over roll pieces
• Sprinkle with pecans
• Drizzle with 1 cup syrup
• Bake 20 to 28 minutes or until golden brown. Cool 15 minutes
• Meanwhile, remove covers from icing; microwave on Medium 10 to 15 seconds or until thin enough to drizzle
• Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings

Mediterranean Puff Pastry

Ingredients:

• 1 box puff pastry (2 sheets)
• 3 tomatoes, sliced
• 1 zucchini, sliced
• Crumbled feta cheese
• Mozzarella balls (small)
• Dried oregano
• Egg (for egg wash)

Directions:

• Preheat oven to 375 degrees
• Let puff pastry come to room temperature
• Stretch out on puff pastry on a a piece of parchment paper
• Cover puff pastry sheet with pesto (see basil pesto recipe)
• Layer rows of zucchini slices on the pesto covered puff pastry sheet
• Top zucchini slices with tomato slices
• Sprinkle crumbled feta cheese on tomato slices
• Place mozzarella balls on each tomato slice 
• Sprinkle with dried oregano
• Cut one inch thick slices of the second puff pastry sheet
• Layer slices of pastry over rows of mozzarella covered tomatoes
• Brush slices of pastry with egg wash
• Place parchment paper on a baking sheet
• Bake for 25 min or until golden brown

Slow Cooker Rueben Sandwiches

Ingredients:

• 1 package (2lbs) refrigerated sauerkraut
• 1 package (2 to 3 lbs) corned beef
• 1 cup thousand island dressing
• 16 slices pumpernickel rye bread
• 8 slices Swiss (or baby Swiss) cheese

Directions:

• Place sauerkraut in the bottom of the slow cooker
• Place corned beef on sauerkraut (if corned beef includes packet of spices, sprinkle spices over brisket)
• Cover and cook on low heat for 9-11 hours (you can't over cook this)
• Remove corned beef from slow cooker, place on a cutting board and cut into slices

To serve:

• Preheat oven to 350 degrees 
• Place slices of toast on baking sheet
• Spread 1 tbsp dressing on each toast slice
• Bake for 5 min until toasted
• Using a slotted spoon, remove sauerkraut from slow cooker and add a 1/2 cup to 8 slices of toast
• Top sauerkraut with corned beef slices and slice of cheese
• Top with remaining toast
• Bake for 5 more minutes until cheese is melted

Italian Slow Cooker Chicken

Ingredients:

• 1 1/2 - 2lbs boneless skinless chicken thighs
• 3 tsp Italian Seasoning
• 2-4 cups (depending on how thick or loose you want your dish) reduced sodium chicken broth
• 1 can fire roasted diced tomatoes
• 4 carrots
• 1 large onion
• 1/2 bag no yolk egg noodles
• 1 cup pees

Directions:

• Cute each chicken thigh into 3 pieces, season both sides with Italian seasoning
• Chop onion and carrot and place in the bottom of the slow cooker
• Add fire roasted diced tomatoes and chicken broth and mix
• Top with chicken thighs
• Cover and cook on low for 8 hours. 
• Stir in egg noodles and peas and cook for another 15-20 minutes or until egg noodles are soft 
• Service with a sprinkle of Parmesan cheese

Apple Cinnamon Loaf

Ingredients:

• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 2/3 cup white sugar
• 1/2 cut butter, softened
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 tsp baking powder
• 1/2 cup milk
• 1 apple, peeled and chopped

Directions:

• Preheat oven to 250 degrees
• Grease and flour 9x5 inch loaf pan
• Mix brown sugar and cinnamon together in a bowl, set aside
• Mix white sugar and butter together in a bowl until smooth
• Beat in eggs, 1 at a time, until incorporated
• Add vanilla extract
• Combine flour and baking powder together in another bowl
• Stir into created butter mixture
• Mix milk into batter until smooth
• Pour half the butter into the prepared loaf pan
• Add half the apples and half the brown sugar cinnamon mixture
• Lightly pat apple mixture into batter
• Pour the remaining batter over apple layer
• Top with remaining apples and add more brown sugar cinnamon mixture
• Lightly pat apples into batter, swirl brown suuar mixture through apples using a finger or spoon
• Bake until toothpick inserted in the center of the loaf comes out clean, 30 to 40 min

Classic Coleslaw

Ingredients:

• 1 cup mayo
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 3/4 tsp celery seeds or celery salt
• Salt and pepper to taste
• 4 cups green cabbage, finely chopped (or a bag of shredded green cabbage or shredded iceberg)
• 4 cups red cabbage, finely choped (or a bag of shredded red cabbage)
• 2 medium carrots peeled, julienned or grated (or a bag of shredded carrots)

Directions:

• Add mayo, apple cider vinegar, honey, celery seeds/salt and salt and pepper to a large bowl
• Add green cabbage (or shredded iceberg), red cabbage and carrots
• Mix w/ tongs until veggies are coated
• Refrigerate until ready to serve

Pecan Sandie Cookies

Ingredients

Cookies:

• 1 cup butter or margarine, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 cups flour (I did 50% whole wheat, 50% all-purpose, but you could use all-purpose)
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup finely chopped pecans
• 36 pecan halves or chopped pecans, toasted, optional

Frosting:

• 1 cup packed brown sugar
• ½ cup milk or cream (I use 1% milk)
• 1 tbsp butter or margarine
• 2 cups powdered sugar, sifted

Instructions

Cookies:

1. In the bowl, mix butter and sugars until light and fluffy. Add in egg and vanilla and wisk until combined.
2. Add in flour, baking soda, and salt mix until combined. Stir in chopped pecans.
3. Cover and refrigerate 30 minutes (or more).
4. Preheat oven to 350 degrees F.
5. Shape into 1" balls (I used a cookie scoop) and place a couple inches apart on lightly greased cookie sheets or parchment paper. Bake 10 minutes or until set (not glossy at all in the middle) and lightly browned at the edges. Cool before frosting.

Frosting

1. Combine brown sugar and milk in a small pot over medium heat. Bring to a boil and boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
2. Stir in 1½ cups powdered sugar and whisk or beat with a mixer until smooth. If frosting is too thin, add more sugar, but keep in mind it will firm up dramatically within a few minutes.
3. Spread each cookie with about 1 tbsp frosting and top with a pecan or chopped pecans. Let frosting set before storing.

Thanksgiving Leftover Lasagna

Ingredients:

• Butter
• Breadcrumbs 
• Egg

Leftovers from Thanksgiving:

• Mashed potatoes
• Shredded Italian cheese (or any other shredded cheese: Gruyere, cheddar, mozzarella)
• Gravy
• Green Beans/Green Bean Casserole
• Turkey, shredded
• Cranberry sauce
• Stuffing

Directions:

Preheat oven to 350 degrees
Coat the bottom of a glass (square or rectangle (8x8 or 9x13) baking dish) w/ butter
Top with a fine layer or bread crumbs
Mix leftover mashed potatoes with egg
Add a layer of mashed potatoes to the bottom of the baking dish
Top with shredded Italian cheese (or any other shredded cheese: Gruyere, cheddar, mozzarella) on top of the mashed potatoes
Top with a layer of gravy on top of the cheese
Add a layer of green beans or green bean casserole on top of the gravy
Add a layer of shredded turkey on top of the green beans or green bean casserole
Top with another layer of gravy on top of the turkey
Top gravy and turkey w/ a layer of cranberry sauce
Add another layer of mashed potatoes on top of the cranberry sauce
Add another layer of shredded Italian cheese (or any other shredded cheese: Gruyere, cheddar, mozzarella) on top of the mashed potatoes
Add a layer of stuffing on top of the shredded cheese
Top with another layer of gravy
Bake for 30 min

Slow Cooker Breakfast Bake

Ingredients:

2 bags shredded hash browns
1 roll sausage
1 lbs bacon
1 red pepper
1 orange pepper
1 med onion
8oz shredded cheddar cheese
8oz shredded Monterrey jack cheese
12 eggs
1 cup milk
salt & pepper to taste

Directions:

Cook and crumble sausage (set aside)
Cook and crumble bacon (set aside)
Chop onion (set aside)
Chop peppers (set aside)

Spray slow cooker with olive oil
Layer one bag of shredded hash browns in the bottom of the slow cooker
Add sausage on top of the hash browns
Add 1/2 of the chopped peppers on the sausage
Add 1/2 the chopped onion on the peppers
Add 8oz shredded cheddar cheese on the onion
Add second bag of shredded hash browns on top of the cheese
Add bacon on top of the hash browns
Add remaining chopped peppers on the bacon
Add remaining chopped onion on the peppers

(the above steps can be done in advance (earlier in the day) if needed to save time and stored in the fridge)

Wisk eggs and milk together, season with salt and pepper
Pour egg mixture over breakfast bake in slow cooker
Set slow cooker for 8 hours on low or 4 hours on high

Serves: ALOT or 8-10

Enjoy!

Bruschetta Chicken

Ingredients:

• 2 cups cherry tomatoes
• 4 tbsp Extra Virgin Olive Oil (EVOO) 
• 1 tbsp balsamic vinegar
• 5 cloves of garlic, minced (2 cloves for the tomato mixture, 3 cloves for the potato mixture)
• 1/4 cup basil leaves
• Salt and Black Pepper to taste
• 16oz baby red potatoes
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/3 cup grated Parmesan cheese
• 2lbs chicken breast
• Mozzarella cheese (whole) (1oz per piece of chicken)

Directions:

• Preheat oven to 400 degrees
• Cut cherry tomatoes in half and put in a large bowl 
• Add 2 tbsp EVOO
• Add 1 tbsp balsamic vinegar
• Add 2 cloves of minced garlic
• Add 1/4 cup basil leaves
• Add Salt and Black Pepper to taste
• Stir and set aside
• Cut baby red potatoes in half and place in a different bowl
• Add 2 tbsp EVOO
• Add 3 cloves of minced garlic
• Add 1 tsp dried thyme
• Add 1/2 tsp dried basil
• Add 1/2 tsp dried oregano
• Add 1/3 cup grated Parmesan cheese
• Add Salt and Black Pepper to taste
• Stir mixture and add to half of a baking sheet
• Add 4-6 chicken breast (about 2lbs) to the other half of the baking sheet
• Add a 1oz slice of mozzarella to each piece of chicken breast
• Top each chicken breast/mozzarella with tomato mixture
• Bake for 30-45 minutes, depending on thickness of the chicken, until juices run clean

Koulourakia - Greek Butter Cookies

Ingredients:

• 3/4 cup butter
• 3/4 cup sugar
• 1 large egg
• 2 egg yolks
• 3 1/2 cups flour
• 2 teaspoons baking powder
• 1 large egg, beaten

Directions:

• Preheat the oven to 350 Degrees Fahrenheit.
• Add butter and sugar to a medium bowl and cream together using an electric mixer that has been set on medium speed.
• Slowly add the egg and egg yolks and beat until the mixture is light and fluffy.
• Sift the flour and baking powder together in a large bowl. Set the mixer on low speed and slowly add the flour mixture. Turn off the mixer once the flour has all been added and knead the mixture for 20 seconds. Cover the bowl with plastic wrap and chill the dough for 1 hour.
• Remove the dough from the refrigerator. Pinch off about 1 inch of the dough and roll into a rope. From there, you can form them into rings or twist them into ropes, as pictured.
• Place cookies on greased baking sheets. Brush with the beaten egg using a pastry brush. Sprinkle with sesame seeds (optional). Place baking sheets in the center of the oven for about 10-12 minutes, or until the cookies are golden brown.

This recipe makes 40 cookies!

Greek Lemon Garlic Roasted Potatoes

Ingredients:

• 1/2 cup olive oil
• 1/2 cup lemon juice
• 4 garlic cloves, minced
• 2 tbsp dijon/spicy mustard
• 1/2 tbsp dried basil
• 1 tbsp dried oregano
• Salt & pepper to taste 

 Directions:

• Preheat oven to 400 degrees
• Combine all above ingredients (w/ the exception of the potatoes) in a bowl and mix
• Chop 2lbs of Yukon Gold Potatoes
• Add Chopped potatoes to bowl of mixed ingredients and coat potatoes
• Line a baking sheet with parchment paper
• Pour potatoes and mixture on the baking sheet and spread evenly 
• Bake for 50 minutes

Basil Pesto

Ingredients

• 1 cup olive oil
• 1 cup grated Parmesan cheese
• 3 garlic cloves, peeled
• 4 cups fresh basil leaves
• 1/4 cup chopped walnuts
• 1/4 teaspoon salt
• Pinch of black pepper

Directions

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Turn machine on and slowly increase..
3. Blend for 30 seconds or until desired consistency is reached.

Nutritional Info:

Per 2 tablespoon serving: Calories: 96, Fat: 10g, Saturated Fat: 2g, Protein: 2g, Fiber: 0g, Carbs: 1g, Sodium: 85g, Cholesterol: 3mg

Traditional And Trendy Cooking... The Beginning!

Cooking and entertaining have always been a passion and hobby of mine! I've always loved cooking, finding new recipes for holidays, new diets or just something different for dinner. I love watching friends and family enjoy meals I have prepared and of course taking pictures of the delicious meals I have created along the way.

Traditional and Trending Cooking is a blog I started for fun, but also so people can find exactly that... traditional and trending cooking! Many friends and colleagues of mine are always asking me for new recipes to fit their busy schedules or that accommodate specific diets or nutrition and somehow I always prevail and come up with a new idea!

As part of this blog I will be posting pictures and recipes of traditional and holiday meals, along with quick easy dinners for after work, slow cooker meals and healthy meal prep ideas for the week to keep you, your family and friends going! Oh, and maybe a few sangria and cocktail ideas too : )

Some recipes will be healthy and delicious and others will be not so healthy but definitely delicious! I try to keep it healthy, but we all deserve a splurge once and a while... I promise the splurges will be worth it!

Enjoy and Happy Cooking!
Alexis