Chicken and Mushroom Pesto Pizza

February 25, 2012 § 2 Comments

This is the easiest and quickest pizza dough ever. EVER.

I found this recipe on Little Space (link below) and couldn’t wait to try it. It’s not the crisp, hole-y pizza dough that you get from the good pizza places or from other recipes, but its so simple and is really good. Almost focaccia bread like. Actually, if you mixed in some rosemary and topped it with thin sliced onions it’d make a super yummy bread appetizer. Next time. 🙂

Chicken and Mushroom Pesto Pizza (pizza dough from Little Space)


  • 1 packet yeast
  • 1 c warm water
  • 2 1/2 c flour
  • 1 tsp honey
  • 1 tsp salt
  • 2 tbsp oil
  • grilled chicken breast
  • sliced mushrooms
  • 1/4 c pesto sauce (homemade or store bought, I used store bought)
  • 1/2 c mozzarella cheese

Preheat oven to 400 degrees.

In a large bowl, combine the yeast and water and stir until yeast dissolves.

Add the flour, honey, salt and oil. Stir to combine, first with a wooden spoon then use your hands to knead it together.

Let dough rest for 10 mins.

Line baking sheet with parchment. (mine are 18″x13″ and it fills up more than half if I want a 1/2″ crust)

Press dough into pan to shape and thickness you want.

Top with sauce, then chicken and mushrooms, and then cheese.

Bake for about 30 mins or until crust is golden and cheese is bubbly.


Turkey Quinoa Meatballs with Mashed Potatoes and Cheesy Pasta

February 25, 2012 § Leave a comment

Nothing says comfort like meatloaf, especially the ones with a thick slather of tomato sauce. Seems like not many people are that into it lately. I love how versatile it is, you can add really any spices, meats, and veggies to suit your taste.

Originally I planned to make a turkey and quinoa meatloaf, but figured meatballs are way more fun and easier for little hands. My son’s, not mine. Haha.

Also a note to myself for next time and to whoever might try to make these recipes….it makes a ton. I ended up with like 8 cups of pasta, a huge bucket of potatoes (more like 8-9 cups, but just seemed like sooo much more at the time), and 24 1.5″ to 2″ meatballs. You end up with about a cup of sauce, which is enough to spread over all the meatballs and have it drip all over the potatoes. Yummm….. 😛

Turkey Quinoa Meatballs


  • 1 1/4 lb ground lean turkey
  • 3/4 c cooked quinoa
  • 1/2 c shredded carrot
  • 2 lg eggs, lightly beaten
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 c fresh basil, cut into thin strips (or 1/2 to 1 tsp dried basil, depending on your preference.)
  • 1/4 tsp pepper
  • 1 c Italian breadcrumbs
  • 2/3 c ketchup
  • 4 tsp brown sugar
  • 2 tsp Dijon mustard
  • 4 tsp tomato paste
  • 2 tsp Worcestershire sauce

Fluff/loosen the turkey with a fork.

Add all ingredients from the quinoa to the pepper, mix well, but don’t compress mixture.

Add breadcrumbs and mix to incorporate.

Shape mixture into 24 balls. Each are about 1.5-2 inches.

Place on parchment lined baking sheet.

Prepare glaze: mix ketchup, brown sugar, mustard, tomato paste, and Worcestershire together.

Brush or pour tomato sauce over meatballs.

Bake for 40 mins.

Mashed Red Potatoes


  • 3 lbs red potatoes, unpeeled and cubed into 1 – 1.5 inch pieces
  • 2 tsp salt
  • 1 c milk
  • 1/4 lb unsalted butter
  • 1 c sour cream (1/2 c would be good, but my husband loves sour cream, so it became a whole cup)
  • 1/2 tsp pepper

Boil potatoes until soft, about 15 mins.

Drain and transfer to a large mixing bowl and mash with fork to desired consistency.

Heat milk and butter in a small saucepan until butter is melted.

Mix in the milk mixture.

Fold in sour cream, salt and pepper.

Cheesy Stove Top Pasta (adapted from Evil Shenanigans)


  • 16 oz macaroni, or any small pasta
  • 1 tbsp butter
  • 1 c milk
  • 1 1/2 c freshly grated cheddar cheese
  • 1 egg, beaten
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon red pepper
  • 1 tsp sriracha sauce
  • 1/4 tsp pepper

Boil the pasta according to package directions

Drain and pour back into the cooking pot.

Over medium-low heat, add the butter and stir until melted.

Mix the egg, milk, and spices and pour over the pasta.

Stir until it begins to thicken, about three to five minutes.

Remove the pan from the heat then add the cheese.

Mix well so cheese melts.

Taro Coconut Cake with Whipped Cream Frosting

February 25, 2012 § Leave a comment

My dad’s reaction to this cake cracked me up! I made this taro coconut cake for my husbands birthday and when I took it out of the cake box my dad said “did you bake it yet??”. Hahah, I guess I should have decorated it a bit more, but I love homey looking cakes. His next comment after taking a bite was “it tastes good, not like how it looks!”. Again, next time more decoration. He was looking for the borders and rosettes, etc like the cakes in the stores, which I personally am not a fan of.

Anyway, this cake got really good reviews and was really moist and not overly sweet. It looks like it takes a lot of time because of the separate parts, but just make the buttercream and filling the day before and set it out to get to room temp before assembling. Easy peasy.

Also, you can definitely make double to triple the buttercream to use it as icing instead of the whip cream, just know it will be a pretty sweet cake. Whip cream makes a light, slightly sweet frosting.

Coconut Cake (adapted from black dog food blog)


  • 2 c all purpose flour
  • 2 c sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 c buttermilk, shaken
  • 1/2 c vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • 1 c hot coconut milk (microwave it for 30 secs)

Preheat oven to 350 degrees.

In a bowl, mix dry ingredients.

In another bowl, whisk together all wet ingredients except the coconut milk.

Whisk dry ingredients into the wet.

Stir in coconut milk.

Divide mixture between two 9″ pans lined with parchment paper.

Bake for 25-30 mins or until inserted toothpick comes out clean.

Let cool in pan for 30 mins.

Taro Meringue Buttercream (adapted from lulu at home)


  • 3 large egg whites
  • 1/2 c granulated sugar
  • 2 sticks unsalted butter, softened
  • 1 tsp vanilla extract
  • 3 tsp taro powder
  • pinch of salt

In a mixing bowl over a pot with simmering water, beat eggs and sugar until the sugar is dissolved and the eggs are hot to the touch.

Remove from heat and continue beating with mixer until soft peaks form.

Beat in butter, a few tablespoons at a time, until all incorporated and smooth.

Add the rest of the ingredients and beat until incorporated.

Set aside or refrigerate to use later.

Taro Paste Filling (adapted from Corner Cafe)


  • 1 lb taro root
  • 1/2 c sugar
  • 1/4 tsp salt

Wash, peel, and cut the taro into thin slices.

Boil the taro in a pot/pan filled with just enough water to cover all pieces entirely. If the water dries up before the taro is soft you can just add more water.

If it is soft and there is still water in the pot/pan, pour out the water or cook it to dry out.

Mash taro with a fork until you get the consistency desired. (I did this in the pot with the heat off.)

With heat on medium, add sugar and salt, cook until sugar dissolves.

Set aside until ready to use. (I cooled and refrigerated this the day before making the cake part. Same with the buttercream.)

Whipped Cream Frosting


  • 1 c heavy whipping cream
  • 1/4 c powdered sugar
  • 1 tsp vanilla
  • 1 tsp unflavored gelatin
  • 2 tsp cold water

Place mixing bowl and beaters in the fridge at least 15 mins before starting.

Beat cream in bowl until foamy.

Add sugar and beat until soft peaks form.

Mix gelatin with the water.

Add gelatin mixture and vanilla, beat until fluffy and whip cream-y. 🙂


Run knife along the sides of the cake pan to loosen cake before taking them out.

Cut each cake in half horizontally so you get two full circles out of each cake. (Obvious I know, but just incase someone gets mad at me because they cut their cakes in half and have two half circles. :))

Place one layer on your plate.

Spread half of the buttercream on top.

Top with another cake layer.

Spread taro paste on top of that layer.

Place another cake layer on top of that.

Spread remaining buttercream on top.

Top with the last cake layer.

Frost with whipped cream frosting.

Quinoa Veggie Burger with Roasted Broccoli

February 22, 2012 § Leave a comment

I’ve been slacking! Lately I can’t seem to get it together and finish up my old posts or even take pictures for new posts. So in the next week or so, I’m determined to get it all done and catch up. The main reason is my photo quality. It seems like I’m only able to take photos at dinner or later at night and the pictures are horrible!

Anyway….. 🙂

I saw these from Pinterest and couldn’t wait to try them. These patties are full of flavor and very filling. I had some trouble with it because I used a Magic Bullet instead of a food processor. The Magic Bullet almost burnt out and died on me after trying to grind down all the carrots, beans, etc. So note to self, next time either chop everything super fine, or bust out that food processor.

Loaded Quinoa Veggie Burgers (adapted from Whole Living)


  • 1/2 cup rinsed quinoa
  • 1 medium carrot, diced
  • 4 scallions, thinly sliced
  • 2 cloves garlic
  • 15 ounces black beans, drained and rinsed
  • 1/4 cup Italian breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tsp ground coriander
  • 1/2 tsp chili
  • 1/4 tsp turmeric
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 tablespoons olive oil

In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, carrots, scallions, garlic, beans, breadcrumbs, egg, and spices; pulse until combined but still slightly chunky.

If you’re chopping by hand; grate carrots, then add scallions and chop very fine. Mince garlic and mash beans, add to carrot mixture. Add quinoa breadcrumbs, egg, and spices, mix well.

Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Roasted Broccoli


  • 2 stalks broccoli, cut florets to bite size pices
  • 1 tbsp olive oil
  • 1/2 tsp pepper
  • 1/2 tsp salt

Preheat oven to 400 degrees.

Toss broccoli with oil, salt, and pepper. Place on parchment lined baking sheet. Roast for 15 mins or until tender.

Cuban Style Sloppy Joes

February 6, 2012 § Leave a comment

Wow it’s been a long time since I’ve posted. There’s just been so much going on and especially with my son walking now, I have no time to sit down and blog after baking or cooking. So after making dinner tonight I decided I was going to just post this one and go back to revisit my “to-do” blogs later.

This sloppy joe remix is from Rachel Ray and its actually really good! I had to change it up some because I didn’t have some ingredients, but would definitely make this again. Quick and easy meal, my favorite type.

Sloppy Cubanos (adapted from Rachel Ray)

  • 1/4 lb chorizo
  • 1.25 lb ground turkey (lean)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp black pepper
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp orange juice
  • 1 c chicken broth
  • 1 tbsp tomato paste (heaping spoonful)
  • 4 rolls (I used Hawaiian)
  • shredded cheese, for garnish
  • sliced gherkins, for garnish
  • shredded cabbage, for garnish

Heat large skillet over medium high heat.

Cook chorizo about 2 mins, then add turkey and cook for about 5 mins.

Stir in onions, garlic, and spices. Cook for about 5 mins.

Stir in brown sugar, Worcestershire sauce, and orange juice.

Mix tomato paste into chicken broth, then add skillet.

Simmer until thickened. (I simmered it for 10 mins.)

Divide mixture between the rolls, top with garnishes.

Baby’s First Birthday

October 24, 2011 § Leave a comment

We just celebrated my baby’s first birthday this past weekend. I knew I wanted to do a dessert table, so I’ve been thinking about it a few months back. The colors I had in mind were aqua and bright green with a little orange to make it fun.

The banner, labels, and sweets were homemade 🙂 – and I will be posting the recipes of the ones I haven’t posted already.

Sweet treats included:

sprinkles, twine, & cupcake liners from The Bakers Confections on Etsy
labels & ribbon from Paper Source
paper, paint, block letters, & styrofoam (for pie pops) from Michaels
frames, tissue paper (for wrapping styrofoam and boxes) from Target
candies from Sweet Factory

Turkey Taco “Hamburger Helper”

October 4, 2011 § Leave a comment

Do you love hamburger helper? I never grew up eating it and actually don’t care much for it, but my husband LOVES it. LOVES.


This is a more homemade version that is so quick and easy to make. I found this recipe from All Day I Dream About Food and bookmarked it right away. I love it because you can change it up any way you like. Less salt, different pasta, more veggies, all veggies, etc.


Turkey Taco Pasta recipe (adapted from All Day I Dream About Food)

  • olive oil
  • 1 1/4 lb ground turkey
  • 1 packet McCormick Taco seasoning
  • 1 box whole wheat rotini
  • 1/2 yellow onion, chopped
  • 14 oz canned tomatoes, diced (low/no sodium)
  • 15 oz canned black beans, drained (low/no sodium)
  • 8 oz canned or frozen corn, drained (low/no sodium)
  • 2 c chicken stock (low/no sodium)
  • 1 1/2 c water
  • 1 c cheddar and monterey jack cheese, shredded (and extra for topping)
  • 1 wedge laughing cow swiss cheese
  • sliced/chopped avocado for topping


Heat oil over medium high heat in a large pan or pot.

Cook onions until tender.

Add turkey, cook until almost done and then add the seasoning.

Add the pasta, beans, corn, tomatoes, water, and chicken stock. Stir to distribute ingredients evenly.

Bring to a boil and then cook it on medium for about 15 mins or until pasta is done. (stirring occasionally)

Stir in the cheeses.


To serve, top it with some shredded cheese and avocado. Yum!

Next time I make this I would change a few things.

  • I really wanted to stir in some cream cheese for the tang, but the only thing I had was laughing cow cheese.
  • Add some diced bell peppers.
  • Make my own taco seasoning blend.
  • More fun toppings like green onions, fresh tomatoes, etc.