Archive for the ‘Fruit’ Category

Mmmm, pumpkin, one of the best things about fall. This is another great recipe, that’s pretty easy to make.  I threw it together right before starting dinner last night and it turned out awesome.  The husband must have approved because he had a piece last night and a piece for breakfast! It’s that good!


1 cup of pumpkin

1 cup of sugar, plus 2 tablespoons of sugar, divided

1/2 cup of brown sugar packed firmly

1/4 cup of vegetable oil

4 egg whites

Splash of cinnamon, nutmeg and ground cloves and salt

1/2 cup of milk

2 cups of flour

2 1/2 teaspoons of baking powder

1 8 ounces package of cream cheese, softened


  1. Preheat oven to 350 degrees. Grease a bread loaf pan. Combine pumpkin, 1 cup of sugar, brown sugar, 3 egg whites, milk and oil in a bowl till well combined. Then add flour, spices, salt, stir till combined.
  2. In a separate bowl, combine cream cheese, remaining sugar and last egg white until combined.
  3. Pour half of the pumpkin batter into the loaf pan, then top with cream cheese mixture, then top with remaining pumpkin mixture. Bake for one hour or until toothpick comes out clean. Let bread cool in loaf pan and then remove.
  4. Store in the refrigerator because of the cream cheese.

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Pumpkin Risotto

I love pumpkin, how can’t you? I usually make a TON, I mean a TON of pumpkin recipes in the fall, but with having a newborn, I haven’t had as much time to do so! I did make some quick pumpkin bread last weekend and I plan on making my to drool for as my husband says pumpkin chocolate chip bread this weekend! Over the weekend we were watching something on TV and a pumpkin risotto came up, so I researched a couple of recipes and came up with a pretty basic recipe on my own.  I wasn’t sure what to pair it with, I was going to make a fish, but decided to do it with a pork chop and the combination worked well.


But back to the risotto, when I joined the blog panel for Shop Rite, they sent us all a huge package of goodies and one of those was a nice sized box of risotto! You can find this risotto in your local Shop Rite!


1 cup of dry risotto

1 can of chicken broth

1/2 cup of white wine


1/2 cup grated parmesan cheese

Half of onion, diced

1 cup of pumpkin puree


  1. Heat a large skillet, add the onion and cook till translucent. Add risotto and spread out so it’s even in the pan and cook till it also starts to turn translucent.
  2. Add chicken broth and make sure it’s covering the risotto. Add water if it doesn’t.
  3. Continue to simmer risotto, add pumpkin about 15 minutes into cooking, also add white wine at this time. You may need to add water every 10 minutes or so. You need to keep your eye on the risotto as the water cooks off fast. Make sure you taste it often as well.
  4. Once you’ve tasted and it’s completely done, serve immediately and top with grated fresh parmesan cheese.


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When I saw this recipe in Good Housekeeping, May 2009, I knew I had to save it.  The name of the recipe it’s self just says “refreshing” to me on a hot summer day. I’m not a huge fan of the drink mojito, but this dish was amazing.  It was cool, fresh and very tasty. It’s great and not that hard to put together for a warm summer night.  This recipe makes 3 servings and has 320 calories per serving.  I served it with a side of pineapple curry couscous that blended right in with the meat.


Printable Recipe


3 medium skinless chicken boneless chicken breast

1 lime

1/2 tablespoon of olive oil

6 slice of fresh pineapple

1/8 cup of fresh mint leaves, chopped

Salt and Pepper


  1. Prepare outdoor grill for direct grilling on medium or preheat a large grill pan on medium on the stove.
  2. With a meat mallet, pound chicken out to about 1 inch thickness.
  3. From the line, grate 1/2 teaspoon of peel and squeeze about 1 tablespoon of lime juice. Cut remaining half of lime into 3 wedges; set aside. In a small bowl, combine oil, lime peel and juice. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture. Place pineapple slices on hot grill and cook 10 minutes or until browned on both sides, turning over once.
  4. Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/4 teaspoon of salt and pepper to both sides to season. Place chicken on grill and cook about 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning over once. Serve with pineapple slice on top of chicken and a lime wedge.


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For this week’s TWD, Andrea of Andrea In The Kitchen picked Coconut-Roasted Pineapple Dacquoise.

This week TWD recipe was probably the most intense recipe I’ve ever made and the most time consuming. Dorie advises you not to try to make this recipe when it’s humid out because some of the recipe won’t hold together. Unfortunately it was very humid here over Father’s Day weekend, so I had some trouble with this recipe.


The first problem I had was that I couldn’t get the meringue to form correctly at all. I ended up having to use puff pasty for this part of the recipe because the dessert was for dinner Saturday night and I didn’t have enough time to go out and buy more ingredients to attempt the meringue again. Secondly I had a lot of trouble trying to get the ganache tofirm.  Thankfully by the time the recipe was able to chill in the fridge the ganache turned out great!


Everyone loved this recipe! The roasted pineapple’s were so yummy I found it really hard not to eat them as I was layering the daquoise.  I felt that this recipe had enough coconut in it ,so I didn’t add coconut around the edges of the daquoise.



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My husband was basically begging me to make something with pork chops for dinner since it’s been some time since we had pork for dinner. He wanted just a plain pork chop grilled. But we have had nothing but rain here, so I had to use the grill pan on the stove. Nectarines were on sale this week at the grocery store so I picked a few up. The only way I can eat nectarines is if they are baked or cooked because of my fruit allergy. This recipe is pretty basic and only takes a few minutes to make, so it makes for a great week night dinner.  It has about 300 calories and serves two.


2 ripe but firm nectarines cut into wedges

2 tablespoons of olive oil

Salt and Pepper

2 pork chops

1 tablespoons of white balsamic vinegar


  1. Heat a large grill pan to medium heat. Brush nectarine wedges with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon of sat and 1/4 teaspoon of pepper. Place nectarine wedges in grill pan and cook about 10 minutes or until charred and tender, turning the wedges over at least once. Transfer nectarines to a plate and cover with foil to keep warm.
  2. Cut pork chops and use a meat pounder to flatten a bit. Sprinkle with the pork chops with the rest of the salt and pepper. Add pork to grill pan and cook about 10 to 12 mi until browned on the outside and still slightly pink in the center, turn over once.
  3. In a small bowl, whisk together vinegar and rest of olive oil and drizzle over nectarines and pork.


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For Mother’s Day I wanted to make my mom a special breakfast, something that she really likes! When we go to this local eatery for breakfast they often have french toast stuffed with something. So I decided to make some french toast with blueberries, strawberries and cream cheese. Don’t mind my mom’s china, it’s old, very old!

French Bread Loaf, cut into about 2 inch slices

1 cup of Fresh Strawberries

1 cup of Fresh Blueberries

1/2 package of cream cheese

Powered sugar

3 eggs(per serving)

Dash of cinnamon

1/2 teaspoon of vanilla extract


  1. Combine egg, cinnamon & vanilla in a dish. Make sure egg is beaten.
  2. Heat pan, dip french bread slices into egg mixture and place on a plate.
  3. Spread as much cream cheese as you like onto both side of french toast, place some strawberries and blueberries and top with another slice of french bread.
  4. Place on pan and cook until both sides are brown.
  5. Sprinkle with powered sugar.


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Real banana bread taste a lot different then the packaged banana bread.  I made this for my husband because he loves banana bread.  The only thing is he is used to the Pillsbury Banana Bread Mix, he has had that since growing up. So he wasn’t sure he liked the taste at first. He ended up loving.  You really need to love chocolate to enjoy this bread! One slice has 215 calories and it makes 16 slices.


1 cup of sugar

2 eggs

1/3 cup vegetable oil

1 1/4 cups of mashed ripped bananas(about 3)

1 teaspoon of vanilla extract

1 1/2 cups flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1 cup semi sweet chocolate chips


  1. Heat oven to 350 degrees. Spray bottom of a 8 by 4 inch loaf pan with cooking spray.
  2. Beat sugar, eggs and oil in a large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda in medium bowl, beat into banana mixture at low speed until just combined. Stir in chocolate chips.
  3. Spoon batter into pan. Bake 60 to 70 minutes or until toothpick comes out clean. Cool 10 minutes, remove from pan and slice.


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