Parmesan-Garlic Drumsticks!

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Hi Housewives!

Tired of the same old boring buffalo wings?  I am.  I wanted something different than the usual for Super Bowl Sunday.  I am not into football at all but I do love the yummies.  This year, we just stayed home and watched it together, no parties, no loud bars, just us which I loved.  Our menu for the big game was Tomtits and homemade guacamole, these tasty drumsticks and cheeseburger sliders!

  • 12-15 drumsticks
  • 2 teaspoons dried oregano
  • 4 garlic cloves minced
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon sea salt
  • 1 teaspoon dried rosemary
  • 2 tablespoons melted butter
  • 2 tablespoons chopped fresh basil
  • blue cheese dressing for dipping or ranch (my husband likes using ranch)

Preheat oven to 425.  In a small bowl, mix together the rosemary, oregano and salt.  Place drumsticks on a baking sheet and season both sides of the chicken with this mixture.

Bake the chicken for 30-45 minutes until golden and cooked through.  Cooking time really depends on how large your drumsticks are however.

In a separate bowl when chicken is just about done, mix together the melted butter, fresh basil, garlic and cheese.  When chicken is done, place in bowl and toss with this sauce.

Serve with blue cheese or ranch dressing!

Enjoy!

RHC

Mashed Cauli

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Hi Housewives!

Tonight’s recipe is Mashed Cauli.  I first had this at Houlihan’s and although skeptical of it, I was pleasantly surprised when I tasted it.  It really simulated mashed potatoes but to me was somehow better.  I vowed to try to make this at home.  I mean could it be that hard?  I’m sure theirs was loaded with extra calories and fat which added to the tastiness but I decided to make the healthiest version of it that I can think of without giving up taste.

  • 1 head of fresh cauliflower
  • freshly ground black pepper
  • uncured turkey bacon cooked and crumbled (about 3-4 slices)

Steam your caulifower florets until soft and when you put a fork through them they fall apart.  Empty the water and put cauli in pot.  Mash with a hand masher.  Sprinkle in the bacon and black pepper.  Stir and serve!  You can also use the soft jarred bacon bits if you prefer (2-3 tablespoons).

Enjoy!

RHC

Arti-Spinach Side

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Hi Housewives!

Wanted to post this quick and easy recipe for you since I posted the pic of this last week.  My friend Rosie made spinach and artichoke stuffed portobellos and shared the recipe with me. So, last week I made them too.  They were great.  However, I thought the spinach and artichoke mix were so good that I feel they can stand on their own and I plan on making it that way from now on.  The mushroom was good but if you are pressed for time you can skip that whole thing.  I have to be honest I  like simple sides so here is my version.

  • 1 bag of fresh baby spinach
  • 1 can of rinsed artichoke hearts (sliced)
  • 1 cup of shredded mozzarella (reduced fat)
  • extra-virgin olive oil
  • salt and pepper to taste

Heat 1-2 tablespoons of olive oil.  Add your spinach and cook for a minute or two.  Then, add your sliced artichoke hearts.  When cooked about 5-10 minutes add to a bowl and stir in your shredded mozzarella.  Salt and pepper to taste.  Enjoy!

RHC

Zucchini Pasta!

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Hi Housewives!

Today’s recipe is delicious, easy and super-healthy!  I am Italian and I love pasta.  However, carbs can wreak havoc on your diet so this is an excellent compromise.  I have not given up pasta completely but have cut back, especially during the weekdays.  I will allow myself to indulge on pasta preferably once a week and usually that day is Sunday.  Zucchini pasta will take just like regular pasta and you can serve it with any of your favorite sauces.

  • 2 zucchini’s
  • extra-virgin olive oil (1-2 Tablespoons)
  • garlic (chopped or crushed)
  • grated cheese
  • compari tomatoes or cherry tomatoes (1 pint)
  • sea salt and freshly ground black pepper to taste

To make may zucchini spaghetti-like I use a Vegetti.  You can purchase it at Bed, Bath and Beyond.  It’s inexpensive and works pretty well.  There are other products out there that do the same thing but this is what I use.  Once you have Vegetti’d your zucchini heat up the olive oil, add your garlic.  Then, add your tomatoes and cook for a few minutes.  Lastly, add your zucchini and cook for 5 minutes more.  Season with salt and pepper to taste.  When plated I add my grated cheese.  I prefer pecorino/romano but you can use what you like.  Enjoy!

RHC

 

Paleo Brownies!

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Hi Housewives!

For those of us in the pursuit of trying to eat healthier this recipe will help you when you have those sweet tooth cravings.  I am not following the paleo diet but will try different recipes that peak my interest.  They are sugar and flour free.  These are by far not the brownies you’d get from your Duncan Hines box.  However, they are good.  They have a naturalness about them that is hard to explain.  My husband likes them too.  So, for a quick dessert or snack during the week these are perfect.

  • 1 cup of almond butter
  • 1 egg

1/3 cup of pure maple syrup

  • 2 tablespoons of ghee
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder

Preheat your oven to 325.  In a bowl, whisk together the almond butter, egg, syrup, vanilla and ghee.  Then, stir in the cocoa powder and baking powder.  Pour in a baking dish and bake for 20-25 minutes.  If you prefer your brownies more well done then cook a little longer.

Enjoy!  Let me know how you like these or if you have any suggestions.

RHC

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Chocolate-Banana Smoothie!

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Hi Housewives!

Let’s face it…most of us wish we could eat what we want, when we want, without having to worry about calories, fat, etc…

It’s the start of a new year and most people, myself included,  are trying to start it off right by eating healthier and exercising.  I look at at this more as a way of life rather than a diet.  I hate the word diet.  I try my best to eat right during the week and that enables me to indulge on the weekends.

Today’s recipe is really so delicious.  It’s healthy and yummy all in one.  It satisfies your sweet cravings and is perfect for a snack or a meal on the go.

  • 2 frozen bananas
  • 1  1/2 teaspoons unsweetened cocoa powder
  • 1/2 cup coconut milk
  • 1/2 cup cold water
  • 1 tablespoon almond butter
  • pinch of cinnamon

Place all ingredients in a blender or nutri-bullet.  Blend until smooth.  It will be quite thick, almost ice cream like.  If you want it less thick add more cold water until you reach your desired consistency. Serve immediately and enjoy!

RHC

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Lentil Soup

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Hi Housewives!

Happy New Year!  I would like to thank each and every one of you for visiting my website these past few months and am hoping for an even better 2015.  Look out for some great new recipes and I wish you all a Healthy, Happy, Prosperous and Yummy Eating Year!

This recipe today is for lentil soup.  Growing up, I vaguely remember my grandmother making it every New Year’s Day for good luck.  I didn’t like lentils then so I didn’t pay much attention to it.  Naturally, as you grow up your taste buds evolve and suddenly I sort of liked lentil soup.  I did some research and found out that eating lentils on New Year’s is not an uncommon practice in Italy as well as other countries.  Lentils are small, round, coin-like and are symbolic of money.  When you cook them they swell and they are eaten in hopes to bring financial rewards.  A few years back I decided that I would start making my lentils on New Year’s Day as well, just like my grandmother did!  Hey, whatever helps is my motto. LOL. And if eating some lentils on New Year’s Day would help along a good year than why not?  Plus, I love the idea of passing on traditions and creating your own and this is the time of year when traditions are abundant.

This soup is easy and can be made anytime of year.  I sometimes let it slow cook on a Sunday and refrigerate it for Monday nights meal because I have absolutely no time to do all this chopping in the morning when I have to be at work.  If you cook it the night before it will get really thick so you may need to add more water or broth to have it the consistency you prefer when you reheat it.

I have a few variations of this soup but this is my favorite.  If you are Vegan, you can omit the kielbasa and still have a tasty soup.  So, as always, feel free to make your adjustments and let me know what you do and how it comes out!

  • 1 bag of lentils (rinsed and picked over)
  • 4 carrots, cut into 1/4 inch pieces
  • 1 large chopped onion
  • 3 celery stalks, cut into 1/4 inch pieces and some shredded/torn celery leaves
  • 2 minced garlic cloves
  • 1 package of turkey kielbasa or whatever type you prefer, sliced
  • 2 cups of beef broth
  • 4 cups of water
  • salt and pepper to taste

Combine all the ingredients in your slow cooker and stir.  Cover and cook on low 6-8 hours or on high 4-5 hours.  Serve with a dollop with sour cream and enjoy! Happy 2015!

RHC

Cilantro Chicken!

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Hi Housewives!

We’ve all been there….you are at the supermarket and you need a little bit of parsley or cilantro and are forced to buy the whole bunch. You go home, use what you need, and the rest ends up going bad.  Last night, I made tacos and had all of this extra cilantro.  Ever wonder what to do with your extra cilantro?  Well, wonder no more because this recipe is easy, healthy and uses that extra cilantro you had to buy!

  • 5-6 Chicken cutlets
  • 2-3 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1/4 cup fresh cilantro
  • salt and pepper
  • 10 cloves chopped garlic

Mix all ingredients in a small bowl.  Pour over chicken and let marinate in fridge anywhere from 30 minutes to overnight.   I marinated mine all day.  Then, I simply sprayed my grill pan with some original Pam, heated and grilled each side until no longer pink.

Enjoy!

RHC

French Toast Bread Pudding!

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Hi Housewives!

Today I’d like to share what has become my traditional Christmas morning breakfast.  Since, I do not cook for Christmas because my father cooks the traditional Feast of the 7 fishes on Christmas Eve (which by the way is amazing) and my mother-in-law does Christmas day (which is also delicious), I wanted to start my own Christmas tradition with my husband for Christmas morning.  So, every year, I make this delicious French Toast Bread pudding.  It has become our little traditional thing to do and tradition is what the holidays are all about.

  • 1 challah loaf, sliced 3/4 inch thick
  • 8 extra-large eggs
  • 4 cups half and half
  • 1 cup of whole milk
  • 3 tablespoons honey
  • 2 tablespoons pure vanilla extract
  • a sprinkle of cinnamon
  • confectioner’s sugar and syrup for serving

Preheat your oven to 350.

Arrange the sliced bread in a baking dish, cutting the bread to fit the dish in 2 layers.  Set aside.

In a large bowl, add the eggs, half and half, honey, milk, vanilla extract, cinnamon and whisk together.  Pour the mixture over the bread and press the bread down.  Allow to soak for 10 minutes.

Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan so that it comes up about 2 inches to the side of the baking dish.  Cover roasting pan tightly with tin foil but do not let it touch the pudding.  Tent it and then make 2 slashes in the foil to allow some steam to escape.  Bake for 45 minutes.  Then, remove the foil and bake for another 40-45 minutes, until custard puffs up and the top is golden.

Remove from the oven and let slightly cool.

With a small sieve, lightly dust with the confectioners’ sugar and serve hot with your syrup of choice on the side.  I prefer pure maple syrup.  This can be prepared the night before, refrigerated, and baked in the morning although I have never done it that way before. Let me know how it comes if you do it that way.  It is also prefect for brunches.

Merry Christmas!  Happy Holidays to one and all!

Enjoy!

RHC

Coquito!

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Hi Housewives!

Today, I’m sharing my recipe for coquito with you.  Coquito is an eggnog like alcoholic beverage traditionally served in Puerto Rico. It is usually a drink that people serve during the Christmas season through the New Year.  I am not a fan of eggnog so this is the perfect Christmas drink for me!  I came across this delicious cocktail when I was in college.  I was working at a hair salon on Saturdays to make some extra cash and every Christmas a client of the salon, Isabella, would make batches of it and sell it.  The salon owner would serve it to the clients and workers on Saturdays!  When I tried it I instantly loved it.  Unfortunately, life went on and we all went our separate ways and I lost touch with those people.  I’ve never been able to find someone who made it quite as good as her.  So, after years of searching, I decided to try to make my own.  This Italian girl can conquer this, I think.  LOL

I’ve heard horror stories that it takes hours of boiling and eggs or egg whites etc.  which ultimately led to my procrastinating.  However, after some research, I found that there are many different versions of this drink with or without eggs.  I decided to try it without the raw eggs as using raw eggs in my drink didn’t really appeal to me.  I made it last night and it is chilling in the fridge.  The real test will be tonight when my friends come over for a taste test!

  • 2 15-ounce cans of cream of coconut
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can of evaporated milk
  • 61/2-7ounces of white rum (use more or less if you like)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • a dash of nutmeg
  • 2 teaspoons vanilla extract
  • Shredded coconut

Mix all ingredients in a blender.  Refrigerate for about an hour before serving.  Serve cold.  This makes about 32 ounces.  I will update you on how it came out tomorrow!  

Enjoy!

RHC

Update:  Ok well I have to admit it was ok but definitely needs some fine tuning…I put more nutmeg in by accident and I prefer more coconut in it as well.  I will not give up on this though and plan on making another batch real soon..adding less nutmeg and more cream of coconut

UPDATE:  This year I used an actual nutmeg and lightly grated some into my coquito (very little).  You can always add more if you want but once its in you can’t take it out so go lightly.  I used 2 cans of coconut instead of one and liked this more because I prefer more of a coconut taste.  You can even coat the rim of your glass with shredded coconut or include it in your blender.  Get creative! :) Enjoy!  I am happy with this year’s results!  Merry Christmas!

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