Lemon Blueberry Loaf

I am always looking for ways to expand my cooking repertoire and try new things. Today I took a big risk and decided to create a low-fat recipe that would be packed with taste and enjoyable. Moving outside my comfort zone was frightening, and waiting for those 50 minutes to pass so I could finally try my very own creation felt like days, but it was all worth it in the end. Trust me, if you have a sweet tooth and don't want the guilt trip, this is an easy and delicious recipe you need to try!

Recipe yields 1 loaf

Ingredients

1 1/2 cups whole wheat flour

1 tsp kosher salt

2 tsp baking powder

1/8 tsp baking soda

1/4 cup applesauce

2 tbsp fresh lemon juice

2 tbsp lemon zest

2 eggs

1/4 cup milk

3/4 cup honey

1 cup blueberries

2 tbsp lemon juice

1/4 cup sugar

Preheat oven to 325 degrees. In a small bowl, combine applesauce, 2 tbsp lemon juice, lemon zest, eggs, milk and honey. Whisk well until all ingredients are well combined.

In a medium bowl, combine flour, baking powder, salt and baking soda. Whisk to combine ingredients. Create a well in the center of the bowl.

Pour wet ingredients into dry and mix until all ingredients are incorporated and there are no streaks of dry mixture remaining.

Add blueberries to the batter and gently mix to evenly distribute the blueberries. Be gentle not to crush the berries or your loaf will turn purple!

Coat your loaf pan with non-stick cooking spray. Pour the entire batch of batter into one loaf pan and place in the oven. Bake for 50 minutes or until you can remove a toothpick and it comes up clean.

While the loaf is in the oven, combine 2 tbsp of lemon juice with the sugar. Continue to stir until all sugar has dissolved in the lemon juice and the mixture becomes thick. This will be your glaze for the top of the loaf.

When ready, remove from the oven and let cool. When the pan is cool enough to handle, remove the loaf and set it on a dish.

Drizzle the glaze over the top of the loaf. Let the glaze set for 10-15 minutes.

Cut into slices and serve for breakfast, dessert or a nice mid-day snack. It is sure to hit your sweet tooth but not leave you feeling guilty. Enjoy!

Fresh Guacamole

A good guacamole is always a guaranteed crowd pleaser. This recipe couldn't be simpler. Whip some together and add a bag of tortilla chips and your ready for an impromptu football party that will even have the losing team fans happy.

Recipe yields about 2 cups of guacamole

Ingredients
2 large avocados
2 tbsp fresh lime juice
1/4 cup red onion
2 tbsp fresh cilantro
1/4 cup tomato
1 clove garlic
Salt and pepper, to taste

Separate avocados from skin and add to a medium bowl. Using a fork, mash the avocado until smooth.

Add the fresh lime juice to the mashed avocado. Chop the red onion, cilantro, tomato and garlic. Add all ingredients to the avocado. Stir to combine well. Add salt and freshly ground black pepper to your liking. Serve with tortilla chips and enjoy!

Carne Asada Tacos

I found inspiration for tonight's post from picky-palate.com. Carne asada is simply grilled meat, so today's post is for grilled meat tacos. When you are at the butcher/market, you can ask for carne asada meat or just buy flank steak. Either way, this recipe is packed with flavor and its very easy to customize however you like.  Get creative and have fun with this recipe.

Recipe yields 6 servings

Ingredients
2 lbs carne asada or flank steak
1 medium white onion
1 head garlic
1 cup extra virgin olive oil
2 limes
1 tsp cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper

Tortillas
Taco Toppings

In a small bowl, combine olive oil, fresh lime juice, cumin, salt and pepper. Whisk together until combined.

Chop the onion and garlic.

Place onion, garlic and steak into a large ziploc bag. Pour in the liquid marinade. Massage steak with your hands to coat entirely with the marinade. Refrigerate for 1 hour.

Remove steak from bag and remove all excess marinade. Place on an oiled grill and grill 4-5 minutes each side, or until cooked to your liking. Remove steak from grill and let sit for 5 minutes. Slice thinly.

Serve with your choice of topics. Mine included homemade guacamole and a fresh corn and red pepper salsa. Look out for the recipes for those coming this week.

Chicken Marsala

When I go out to eat, one of my favorite dishes to order is Chicken Marsala. It was only a few years ago that I couldn't bear the idea of eating mushrooms. And then during a trip to Italy, I began an undeniable love affair with mushrooms. They might have become one of my favorite foods, which is why I love this dish so much and I hope you will too!

Recipe yields 5 servings

Ingredients
10 pieces of thin chicken breasts
1/2 cup all-purpose flour
1/2 tbsp thyme
1/2 tbsp oregano
1/4 tbsp garlic powder
2 tbsp butter
16 oz. mushrooms, any kind you like
2 cups Marsala wine
1 cup chicken stock
Salt and pepper, to taste

In a medium bowl, combine flour, thyme, oregano and garlic powder. Mix well to evenly distribute the spices among the flour.

Coat each piece of chicken in the flour mixture. Shake off any excess.

Melt 1 tbsp of butter in a deep pan. Cook chicken 4-5 minutes per side until outside becomes brown.

Remove chicken from pan and set aside on a plate.

Slice the mushrooms. Add the other tablespoon of butter to the pan and when melted, add the sliced mushrooms. Cook mushrooms until soft, brown and all juices have come out.

Cut the heat off the stove and then add the 2 cups of wine. Return the pan to high heat and bring to a boil. Cook until wine is reduced by half.

Add chicken stock and bring back to a boil. Keep at a rolling boil for 4-6 minutes, or until sauce has thickened.

Add pieces of chicken to the sauce and cook for an additional 2-3 minutes.

Remove chicken onto a serving dish and coat with the sauce. Serve and enjoy!

Buffalo Chicken Roll-ups

Who doesn't love a plate of saucy buffalo wings with some crispy carrots and celery? This recipe was another Pinterest find that I knew I had to try. With this chicken roll-up, you get all the flavors you love, compacted into one simple dish that is much easier (Read: cleaner) to eat than a plate of buffalo wings! Also note, this is a great dish to serve as an appetizer. Just cut your chicken breasts into smaller pieces and use less stuffing. These bite sized treats will be a hit in the upcoming Sunday's now that football season is underway!

Recipe yields 15 stuffed cutlets

Ingredients
15 chicken cutlets (Ask your butcher to pound them for you so they are flat)
1 cup celery
1 cup carrots
1/2 cup green onion
1 cup shredded cheddar cheese
1 cup light blue cheese (wedge form, not crumbled)
Salt and pepper, to taste
2 tbsp light mayonnaise
10 tbsp hot sauce
1 tbsp lemon juice
2 tsp butter
1 tsp garlic powder
35 Ritz crackers

Preheat oven to 400 degrees. Coat a baking sheet with non-stick cooking spray. Finely mince the green onion, carrots and celery and combine in a medium bowl.

Add cheddar cheese, blue cheese, salt and pepper to the vegetable mixture.

Lay chicken cutlets flat and place a heaping amount of mixture in a line down the middle of each cutlet.

Roll the cutlets while trying to keep all the stuffing inside. After I roll each one, I like to place a toothpick in the edges to keep them closed until I am ready for the next step. That way they don't slip open and the stuffing falls out.

In a small bowl, combine mayonnaise, 2 tbsp hot sauce and lemon juice. Mix well. In a separate bowl, crush the Ritz crackers into crumbs.

One roll-up at a time, dredge into the hot sauce mixture and then coat with Ritz crumbs. After chicken is covered, remove the toothpick and place seem-side down on your baking sheet.

Bake for 30 minutes or until outside is crispy and brown. While the chicken is baking, combine melted butter, garlic powder and the remaining hot sauce in a small bowl.

Drizzle hot sauce mixture over the chicken roll-ups immediately prior to serving. Enjoy!