Eclair Cake

Eclair Cake

from The Recipe Critic

Crust:

1/2 c. (1 stick) butter

1 c. flour

1 c. water

1/4 t. salt

1 T. sugar

4 eggs

Filling:

1 (8 oz.) pkg cream cheese, softened

2 small packages vanilla or chocolate instant pudding

3 c. milk

8 oz. Cool Whip 

chocolate syrup for drizzling on top (optional)

strawberry or banana slices to garnish on top (optional)

Preheat oven to 400 degrees. On low heat in a medium saucepan, melt butter on low.  Add water and bring to a boil. Turn off burner and add flour, salt, sugar and mix into a soft ball.  Let cool 5 minutes. Add eggs one at a time and whisk until incorporated.  Spray a jelly rol pan or a 9x13 inch pan with cooking spray. Spread the mixture out in the pan. If using a 9x13 pan, slightly bring the mixture up on the sides. Bake for 25-30 minutes.  The crust will bubble up on the edges and will turn slightly brown. Let it cool completely.

For the filling, in a stand mixer (or using a hand mixer and bowl) mix 1 cup of milk with the cream cheese and mix until creamy.  Add pudding mix and the rest of the milk and mix well together until creamy. Spread over the cooled crust. Spread the Cool Whip on top of the filling mixture.  Top with fruit and chocolate syrup if desired.

Steak Sandwiches

Steak Sandwiches

serves 4

slightly adapted from Kelsey Nixon

1 T. butter

1 yellow onion, thinly sliced

8 oz. mushrooms, sliced (optional)

1/4 c. balsamic vinegar

1 pinch red pepper flakes

1 pkg (1 lb.) cooked beef roast (from Trader Joe's) or fully cooked sous vide sliced beef sirloin (from Costco)

4 ciabatta rolls (can sub baguette)

1 pkg Boursin garlic and herb cheese

microgreens or arugula (optional)

Melt butter in a skillet and add sliced onion.  Sauté over medium until golden brown and caramelized, about 10-15 minutes, adding 1 teaspoon of water every few minutes and stirring occasionally.  If using mushrooms, remove onions from pan and set aside.  Sauté mushrooms in 1 T. butter until soft, season with salt and pepper to taste.  Add onions back to the skillet.  Stir in balsamic vinegar, red pepper flakes and add sliced roast, including all juices from the package. Heat through, about 5 minutes.  Season with salt and pepper as needed.  

Slice ciabatta rolls and spray or brush lightly with olive oil on the inside.  Heat open faced in 400 degree oven for 4-5 minutes. Remove from oven and spread with a generous layer of Boursin cheese. Add steak and onion mixture, along with greens if using. 

Creamy Sausage and Cheese Tortellini Soup

Creamy Sausage and Cheese Tortellini Soup

from Eating Well

serves 6

2 T extra virgin olive oil

1 lb mild or hot Italian pork sausage, casings removed

1 c yellow onion

1/2 c chopped carrot

1 T minced garlic

1 t dry Italian seasoning

3 c chicken broth

1, 15 oz can diced tomatoes with basil, oregano and garlic

1, 9 oz pkg refrigerated cheese tortellini

3 1/2 c baby spinach, chopped

1 c half and half

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add onion and carrot; cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute.  Stir in broth and tomatoes; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook, covered, until the carrots are tender, about 5 minutes.  Uncover and return to a boil over high heat. Add tortellini. Reduce heat to maintain a gentle boil; cook according to package directions.  Reduce heat to medium-low; stir in spinach and half-and-half. Stir gently until the spinach wilts, about 1 minute. Ladle the soup into 6 bowls.

White Bean Peach Caprese Salad

White Bean Peach Caprese Salad

from FoodsWithJudes

serves 6

1 can white beans, drained and rinsed

1 cup grape tomatoes, halved

1 avocado, cubed

1 peach (or mango), cubed

1/4 c. chopped red onion 

8 oz. fresh mozzarella pearls 

1 T each of olive oil and balsamic vinegar

1/2 t coarse salt 

pepper to taste

balsamic reduction for drizzling over the top

Optional add ins for a more hearty dinner salad: (if adding these ingredients, double the oil and vinegar)

2 c rotisserie chicken, cubed

2 c. cooked quinoa

1 cucumber, chopped

Mix together all ingredients and drizzle balsamic reduction over the top.  Serve on a platter or shallow bowl.

Peach Kissed Turkey Burgers

Peach Kissed Turkey Burgers

from Savoring the Seasons with Our Best Bites cookbook

serves 6

1 1/2 T olive oil

1/3 c minced onion

3 cloves garlic, finely minced

20 oz (1.25 lbs) ground turkey

2 t dried parsley (or 2 T fresh minced parsley)

1 1/2 t kosher salt

1/2 t black pepper

1/4 c peach jam

1 t Dijon or coarsely ground mustard

1 1/2 t Worcestershire sauce

6 buns or rolls

lettuce

red onion slices

tomatoes

avocado slices

Peach Mayo Spread:

1/2 c mayo

1/4 c peach jam

1 t Dijon or coarsely ground mustard

Heat oil in nonstick skillet over medium heat.  Add onions and garlic and cook, stirring frequently for 2-3 min until onion is tender.  Remove from heat and set aside.

Place ground turkey in a mixing bowl. Add parsley, salt, pepper, jam, mustard and Worcestershire sauce.  Add onion and garlic and all oil left in the pan (do not discard oil as it improves the burgers' texture and keeps them moist).  Using a fork or your hands, gently combine to distribute all ingredients evenly.  Do not overwork.

Divide and shape meat evenly into 6 patties.  Burgers can be made up to this point and then frozen or stored in the fridge up to 24 hours before cooking.  For best results, chill patties at least 1 hour before cooking.

Preheat indoor grill pan, skillet or outdoor grill to medium-high heat. Brush or spray cooking surface with oil.  Cook patties for 5-7 minutes each side until internal temperature reaches 165 degrees.

Whisk together peach mayo ingredients.  Spread on toasted buns.  Add patties and desired condiments.  

Healthy Chocolate Chip Zucchini Muffins

Healthy Chocolate Chip Zucchini Muffins

Makes 12 muffins

from Confessions of a Fit Foodie

1 1/2 c gluten free 1:1 flour (can sub all purpose, whole wheat or oat flour)

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

2 eggs

1 t apple cider vinegar

1/2 c maple syrup

1/2 c almond milk (or whatever milk you prefer)

1/4 c melted coconut oil

1 t vanilla extract

1 1/2 c grated fresh zucchini* (do not need to wring out the zucchini)

1/3 c chocolate chips (dairy free if desired)

*if your zucchini is super watery you can add 1/3 c old fashioned oats

Heat oven to 350 degrees and prepare muffin tin with parchment liners.  In a large mixing bowl, whisk together dry ingredients and set aside.  In a separate bowl, whisk together wet ingredients, through vanilla. Combine wet and dry ingredients and stir gently until just combined.  Stir in zucchini, (oats if using), and chocolate chips.  Divide into 12 muffin cups and bake for 18-20 minutes until toothpick comes out clean.  

Fluffy Cottage Cheese Pancakes

These pancakes are super fluffy, tender and delicious!  We all loved them.  And they boast quite a bit more protein than your average pancake recipe.

Fluffy Cottage Cheese Pancakes

slightly adapted from Natasha's Kitchen 

serves 6 (approximately 15 pancakes)

4 large eggs

16 oz small curd cottage cheese

3 T honey

1 t vanilla

1 c + 2T all purpose flour (measured correctly, spoon flour into measuring cups and level)

1 t baking soda

In medium bowl, whisk eggs until well beaten.  Add cottage cheese, honey and vanilla and whisked until combined.  Add flour and baking soda and whisk into wet ingredients until just combined.  Heat a non stick skillet or griddle over medium low heat and spray with non stick or olive oil spray.  When hot, scoop 1/4 c of batter onto pan and cook until golden and puffed up, about 2-3 minutes per side (make sure the first side is well cooked and set up before flipping as the batter is quite heavy and will create a mess otherwise).  Serve warm with desired toppings: maple syrup, fruit, whipping cream or jam.