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!

Sausage and Broccolini!

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Hi Housewives!

Ever have one of those nights where you just don’t know what to cook?  Are you tired of the same old thing?  I am.  Yesterday, I went to my new favorite place to food shop – Trader Joe’s and came across their chicken sausage.  It was sun dried tomato and basil chicken sausage and it looked interesting.  I am a little skeptical when it comes to sausage but figured I’d give it a try.  So, with that, I went back to the veggie aisle and picked up some delectable broccolini to serve it with.

  • 1 package of Trader Joe’s Sun Dried Tomato and Basil Chicken Sausage
  • 2 packages of Broccolini
  • Garlic (8-10 smashed and chopped cloves)
  • Extra Virgin Olive Oil
  • water

Heat Frying pan and add your sausages and chopped garlic. When browned add some water to pan to cook further but to avoid burning.  Meanwhile, bring a pot of salted water to a boil.  When boiling, add the broccolini and cook for 5 minutes.  Drain broccolini with a colander and add to pan with sausages.  Pour in about a tablespoon of olive oil and let cook until sausages are cooked.

I really enjoyed their sausage!  It was tasty and just tasted wholesome.  I’ve tried chicken sausage from other places and am usually disappointed.  My husband even enjoyed it.  I would definitely buy this one again.  It’s a must try.

Enjoy!

RHC

Zucchini Spaghetti!

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Hi Housewives!

I love zucchini and I love pasta.  However, we all know that too much pasta may not be the best choice for your waistline.  This recipe is great and really tastes just like pasta and best of all, it’s healthy!

  • Zucchini
  • olive oil
  • salt and pepper
  • grated cheese
  • 1/2 onion chopped

Use the Vegetti or a veggie peeler to make spaghetti like strands  of zucchini. Heat a tablespoon of olive oil in a pan and  when heated add your chopped onion.  When translucent add the zucchini and sauté.  Add salt and pepper to taste. Top with some grated cheese and enjoy!

You can enjoy this with any sauce….pesto, tomatoe etc…..

RHC

 

I am Thankful

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Hi Housewives!

Well, we have successfully made it to Thanksgiving week and I would like to take this moment to thank all of you who visit my page and for your continued support.  I am really enjoying sharing my experiences with you and for that I am thankful.

I am also thankful for the love of my family and the traditions they have instilled in me which is what sharing my recipes is all about, passing on traditions.  To me, Thanksgiving is a wonderful holiday to be thankful for the many blessing we have.  Some complain that it is looked over and rushed because of Christmas.  However, for me, it signifies the start to the Christmas season.  I love it all and think this time of year is magical and truly the most wonderful time of year.  Enjoy it and embrace it all.

I have wonderful memories of waking up on Thanksgiving morning to the delicious aromas of my mother’s cooking.  She was fortunate to be a stay at home mom and took pride in her holiday cooking.  I would wake up to the smell of a huge turkey roasting in the oven, meatballs being fried, the gravy simmering on the stove, and coffee being brewed.  Then, the most important part of all, everyone would come over for a huge family dinner to celebrate Thanksgiving.  Aunts, Uncles, cousins, we always had the best time.  I miss those days and I think it is very important for everyone to keep passing those same traditions on to their children.  We had laughs and wonderful times.  The day was filled with eating and cousins playing and ended with the adults playing cards and us (the kids) falling asleep on the couch or floor somewhere…

If you are Italian than you know that there is a lot more to Thanksgiving than the turkey! LOL  The day started with an antipasto of cheeses, olives, dry sausages and so on.  The 1st course was manicotti and other years Swiss Chard soup with meatballs which my Grandma Alba (my father’s mother) made excellent.  I make that now and think of her when I do.  Then, the 2nd. course consisted of the turkey with  an endless amount of sides – sweet potatoes, creamed spinach, stuffed artichokes, mashed potatoes, stuffed mushrooms, cranberry sauce and of course “The Stuffing”.  The next course would be nuts and fruit followed by various cakes such as apple pie, pumpkin pie, cheesecake etc. and cookies for dessert and coffee.  Oh yes, and the chestnuts!  Somehow, every year, we always forgot they were in the oven! LOL

This week I am going to share some of my favorite Thanksgiving recipes with you.

Happy Thanksgiving to you all!

RHC

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Slow Cooked Roast Beef!

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Hi Housewives!

Roast Beef made in the slow cooker comes out very different than when it’s made in the oven.  It’s tender and juicy and full of flavor.  This recipe is super easy and has very few ingredients but the flavor is not sacrificed at all.  It is simple enough to throw in the slow cooker before work which for me is a huge plus.  There is just something wonderful about coming home from work and having dinner all ready! So try this for an easy, tasty meal.

  • 1 roast beef
  • 1 onion
  • 1 can of beef broth
  • 1 can full of white or red wine ( I fill the empty beef broth can)
  • 3 cloves of smashed garlic
  • sea salt and black pepper

Place roast beef, the onion (quartered), garlic, beef broth and wine in the slow cooker.  Season with salt and pepper.  Cook on low for 8-10 hours.  Walk in to a home cooked meal!

You can add a few quartered red potatoes and or carrots if you wish.

  • I am making this today and added a sprig of fresh rosemary because I had it on hand.

Enjoy!

RHC

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Mommy’s French Toast!

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Good Morning Housewives!

This mornings recipe is a quick and easy French Toast.  I usually make this on the weekends but it is perfect for any day of the week.

My mother used to  make the best French toast and although I never had a chance to get her recipe, I think I’ve recreated it as best as my memory and tastebuds can tell.  Hers was always on the soggy side which I actually love.  However, if that is not your thing, just cook it a little more.

  • 1 cup of milk (whole or reduced)
  • 3 eggs
  • Vanilla Extract (about a tablespoon or more)
  • White Bread (I prefer Wonder for this)
  • Cinnamon (few shakes)
  • butter

Combine and stir milk, eggs, vanilla extract and cinnamon in a bowl.  Heat a tablespoon of butter in a skillet.  Soak bread in egg mixture and place in heated frying pan.  Cook on each side for about 2 minutes per side or until desired doneness.  Serve with pure maple syrup and enjoy!

RHC

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