Top 10 Happy Moments {Week of Feb. 4th}

1. Board games with friends ceased to be anything but boring
2. Finally got to meet our friend's adorable 8 month old baby boy
3. Despite the loss, Super Bowl Sunday with friends
4. Made homemade soft pretzels for the game
5. Received belated Christmas gifts
6. Another box of amazing citrus arrived
7. Cute texts of our friend's new kitten
8. Woke up to Harriet at my head and Grace at my feet -- truce?
9. Scored a top-notch Mac n' Cheese recipe for Saturday
10. Completely stunned by KitchenAid's amazing customer service

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The Magical Vanishing Breakfast

 A few weeks ago my niece and nephew came to Boston to have a sleep over with their Auntie and Uncle. We took them to see Clifford live on stage, ate pizza, devoured cupcakes, and made a giant fort out of pillows in our living room. It actually made parenthood seem like fun. Perhaps that's because we got to say goodbye to them the next morning when their parents took them back home.

Before they left though, I just had to send them on their merry way with happy, full tummies. To do that I chose to test out a recipe I had seen posted on King Arthur's blog earlier that week. Kids are the perfect excuse to indulge in breakfast items you wouldn't normally make.

The recipe was for a Maple-Bacon Biscuit Bake; if the title didn't make your mouth water, well the pictures on the site will. Immediately I knew this was a must-try. I whipped together the recipe on Sunday morning, and as the initial image reveals there was not much left to be had. I was able to save one biscuit for my brother and his wife to split when they came for the kids.

I have to admit, I was a touch disappointed with the recipe. Although the flavor was spot on, the "gooey" topping wasn't so gooey. I was hoping more for a sticky-bun texture on top, but this was more caramel-apple chewy. Second thing I would change, the biscuits were delicious, but they needed something in them -- chopped bacon, chives, cheddar: Anything would have done. They seemed too plain and dense next to the sweet and salty topping.

The kids doused their biscuits in additional maple syrup. Jeff and I followed suit after helping ourselves to a second biscuit. With a cup of coffee, these were simply a perfect way to start a lazy Sunday morning.

You can find the recipe by clicking the following link for: Maple-Bacon Biscuit Bake.
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Top 10 Happy Moments {Week of Jan 28th}

1. My husband comes home with a bag of fruit, juice, cough drops, and soup
2. Watched Eddie Izzard with Loo
3. Baked baguettes
4. Super Girl's delight upon one of the baguettes for her birthday
5. Honey: Lots of pure honey
6. Harriet curled up next to me on the bed
7. Watched Super Girl go wild for her birthday -- incredible dance moves
8. Happy baby news from PA!
9. Fabulous lunch with an old friend and lots of laughter after four and half years
10. Grace being a curious cat while I took a bath
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BBQ Chicken Pizza

My husband and I started a tradition when we met of making Friday nights homemade pizza night. Although we have our favorites, we also like to mix things up and great creative. From week to week we swap off to try to “out-do” the other.

We’ve had everything from breakfast pizzas (topped with bacon, scrambled eggs and hash browns) to Cubano delights (topped with ham, roast pork, pickles and Dijon). Our limits seem to be endless.

This is one of our creations that is simple for any night of the week, and we keep coming back to when we have a craving for the tang of barbecue sauce and don’t feel like headed out to a BBQ joint.

While I made this pizza from leftover roasted chicken we had the night before, the availability of pre-cooked chicken is abundant at the grocery store now a days. That means you can make this any day of the week no matter what you had the night before.

BBQ Chicken Pizza

Serves: 4-6 

• 1 medium onion
• 2 Tbsp olive oil, divided 
• ¾ cup barbecue sauce 
• 2 cups shredded cooked chicken 
• 1½ cups shredded mozzarella cheese 
• 1 lb pizza dough, brought to room temperature 

Preheat oven to 500˚F. Slice onions into thin half-moons, and separated pieces. In a medium pan heat 1 Tbsp olive oil over medium-high heat. Add onion and sautée until beginning to turn translucent. Add ½ cup barbecue sauce and shredded chicken; sautée 2 minutes longer to heat through.

Stretch pizza dough to desired shape/size. Spread remaining olive oil on pizza dough leaving 1" for border. Top with 1 cup shredded mozzarella, then the onion and chicken mixture being sure to spread evenly. Top with remaining ½ cup cheese and drizzle with remaining ¼ cup barbecue sauce.

Bake in oven for 10-15 minutes depending on desired crispness. Cut into 8 slices and serve. 

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Top 10 Happy Moments {Week of Jan. 21st}

1. My niece and nephew stayed with us Saturday night making us laugh constantly
2. We watched them devour cupcakes in 60 seconds flat
3. They told me they loved me at least 14 times
4. Husband returned after leaving for work within 5 minutes to bring me coffee (machine is broken)
5. Cheap-o coffeemaker arrived within 2 days until the old one is fixed
6. A night of Old Fashioneds with a classy lady
7. Date night cocktails at a swanky hotel lounge
8. Friend baby news arrived unexpectedly
9. Secretly enjoyed watching two kids movies back to back
10. Found a super awesome birthday present for a friend

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Chive & Lemon Butter Swordfish

I’ve been trying to incorporate fish into our diets at least twice a week, although I know I should do it more often given the vast amount of health benefits that physicians spout off on a daily basis. Omega-3’s, omega-6’s quality protein, rich in calcium and phosphorus: The list goes on.

In the summer, I find my goal is a lot easier to accomplish because I can heat up the grill and be satisfied with the flavor of the fish every time. Now that the cold months have started edging their way in I’m less inclined to cook fish because more often than not it can easily be over cooked and turn out miserable.

This recipe however, is a go-to favorite of mine because it can be made in less than 10 minutes and never seems to fail (at least not yet). You can substitute in any herb for the chives (be it tarragon, sage, parsley, or even dill), but I like the bright freshness and slight onion flavor that they add when paired with swordfish.

Looks like my excuses are unjustified once again. We’ll be having fish for dinner tonight!

Chive & Lemon Butter Swordfish

Serves: 4 

• 4 (6 oz.)1-inch thick swordfish steaks, patted dry 
• Salt & pepper 
• 1 Tbsp olive oil 
• Juice from 1 lemon 
• 2 Tbsp chives, minced 
• 2 oz. unsalted butter 

Season the swordfish steaks on both sides with salt and pepper. Heat the oil in a large skillet over medium heat. Once hot, place the swordfish steaks in the pan and do not move to ensure browning. Allow to cook 3 minutes, and then gently flip with a spatula. Cook another 2 to 3 minutes on second side until cooked through. Remove fish to a serving platter.

Wipe the skillet clean, add the butter and allow to heat until just beginning to foam. Add the lemon juice and chives, heat for 15 to 30 seconds until fragrant and then immediately pour over fish. Serve warm.

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Top 10 Happy Moments {Week of Jan. 14th}

1. Snow finally arrived in Beantown!
2. Ran outside from the gym to the Capital building and back in a t-shirt with Super Girl
3. New mattress arrived without "body dents"
4. Rolled around in the new 400 count sheets sighing in complete happiness
5. Brushed Grace's teeth without help
6. Received a kitten picture of Harriet
7. Devoured white pizza with sliced tomato and garlic
8. Baked two baguettes devouring one while still warm
9. Once returned
10. Shared a lobster roll at James Hook & Company

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Enchilada Bake

Now that winter has officially set in its time to pull out the tried and true casserole dishes. Toss your favorite ingredients in a large baking dish, pop in the oven, and 30 minutes later – voila, dinner is served!

I’ve been trying to reinvent the wheel with casseroles lately, because lets face it, the same old thing gets boring when you have it once a week. My husband was craving Tex-Mex one night, but I was in no mood to wrap individual enchiladas to fill his bottom-less pit of a stomach.

After considering what ingredients go into a typical enchilada, I started making layer after layer in a large glass 9x13 pan and popped it in a preheated oven. Wouldn’t you know it was a hit? Two servings later, I was shocked when he cut himself a third large square (the equivalent of six individual enchiladas!)

In addition to making things easier to cook, I’ve also tried cutting out calories where I can. That’s why you’ll see the addition of Greek yogurt here, which adds the tangy richness of sour cream without all the fat. Of course, if you’re a traditionalist, you can substitute sour cream right back in.

Enchilada Bake

Serves: 6

• 1 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp ground paprika
• 1 (28oz) can tomato puree
• 2 (4 oz) cans green chilies
• 1 (2.25 oz) can sliced olives, minced
• 1 large egg
• 2 cups 0% plain Greek yogurt, plus extra for serving
• 12 oz shredded Monterey Jack cheese
• 12 (6-inch) corn tortillas

 For serving

• Taco sauce
• 1 cup shredded lettuce
• 1 large tomato, diced

Preheat oven to 350˚F. Heat olive oil over medium heat in a large skillet. Add ground beef, breaking apart with a wooden spoon. Add onion and garlic and continue to cook until ground beef is browned and onion is softened.

Add chili powder, cumin and paprika. Stir so that ground beef is thoroughly coated with spices. Add tomato puree, green chilies and olives. Simmer for 10 minutes.

Meanwhile, in a small bowl, beat egg lightly to break apart then stir in yogurt.

In a 9x13 casserole dish, layer ½ of the beef mixture, followed by ½ cup shredded cheese, ½ of the yogurt mixture and 4 tortillas. Repeat layering with remaining beef, ½ cup shredded cheese, yogurt mixture and tortillas. Top with remaining shredded cheese and bake for 30 minutes uncovered.

Serve hot with extra Greek yogurt, taco sauce, shredded lettuce and diced tomato.

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Top 10 Happy Moments {Week of Jan. 7th}

1. Discovered maple spice syrup in steamed milk is other-worldly
2. The aroma of slow-cooker beef stew wafting through the apartment
3. Surprised with a "because I love you" bouquet of roses
4. Harriet finally jumped on  my lap for the first (second, third and fourth) time
5. Bed frame arrived!
6. Husband accompanied me on a 5.75 mile run despite my slow pace
7. Wrapped up Season 2 of Boardwalk Empire
8. Impromptu Skype style session with the Huff Post DIY aficionado
9. Woke up to a chilly room, rain drops outside and a cozy warm down comforter
10. Date night at the Red House with amazing food

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You many not be feeling it, but I sure know that I indulged a bit too much from Thanksgiving through January 1^st. After all the heavy food we were weighed down with during the holidays, there’s nothing like starting the New Year off with a healthy salad.

Generally, I try to find whatever vegetables looks semi-fresh in the grocery given everything is out of season locally and being flown in from abroad. Then, I bring them home, wash them off and toss them with some dressing.

This recipe stemmed from that manner, but was actually something I tossed together for dinner. We enjoyed it so much, I wrote the recipe down on an index card immediately following dinner and stored in our recipe box for safe keeping.

As with most my recipes, you an substitute in vegetables you like for ones you don’t, or even swap out the chicken for beef, tofu or a fried egg. Really, you’re only limited by your imagination (and your family’s palate). For we all know, diversity is the spice of life.

Chopped Chicken Salad

Serves: 4

• 1 lb chicken breast
• 1 Tbsp seasoning salt
• 1 cup Greek yogurt
• 1 tsp lemon juice
• 1 ripe avocado, pit removed and diced
• ½ cup fresh basil, finely minced
• 6 cups romaine lettuce, chopped
• 1 cup frozen corn kernels, defrosted
• 2 scallions, diced
• ½ cup sliced cucumber
• 1 cup flax-seed tortilla chips, crushed

Heat a grill pan over medium high heat and spray with cooking spray. Either cut the chicken breast through the center to make it an even thickness, or pound to about ½-inch thick. Sprinkl with the seasoning salt and grill until cooked through. Remove from heat and let sit 5 minutes while preparing remaining ingredients.

In a small bowl, combine Greek yogurt, lemon juice, ½ of the avocado and basil. Whisk together until a smooth dressing forms.

In a large salad bowl, toss romaine, corn, scallions and cucumber with half of the dressing until thoroughly coated. Place salad on servings plates and top with crushed tortilla chips and remaining diced avocado.

Slice the chicken into thin strips and place on top of salad. Finish with a dollop of the remaining dressing.

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