After the weekend we just had, we’re in need of some serious detox recipes. Honestly. I never want to see another vodka martini, lemon drop, or 7&7 again. Seeing the rough state I was in (don’t judge. I’m sure we’ve all been there) I had some high hopes for this delicious green concoction and it didn’t disappoint.
A handful of fresh spinach
1 chopped granny smith apple
1 cup of frozen pineapple
Mix it all together in your blender until smooth. That’s it!
When it comes to these shakes, I like to play around with different ingredients. I tend to stick with a green veggie (spinach, kale, etc.) and pair it with a citrusy fruit to counteract the bitterness of the veggies. If you have a combo you’ve tried and love, send it our way or tweet us @damn_delish! We’d love to hear what your favorites are.
Before you roll your eyes and gag on the words “brussels sprouts” you need to keep reading. These little balls of bitterness are actually really sweet and tasty when roasted with some honey. Trust me, I’ve converted two non-brussels sprout eaters into sprout lovers with this combo. It’s easy to whip up for a last minute dinner date or just a night when you really don’t want any effort involved. The total prep and cook time is 15 minutes. It doesn’t get much quicker than that people.
Half a stalk of brussels sprouts (about 3 cups)
1 tablespoon of olive oil (enough to coat the sprouts)
2-3 tablespoons of honey (again, enough for a nice coating)
A dash of salt and cinnamon
Preheat the oven to 450 degrees. Cut the bottoms off of the sprouts and slice them in half. Toss them together with the olive oil, honey, and cinnamon until fully coated. Lay them flat side down on a baking pan and sprinkle with salt. Bake them for about 10 minutes or until browned.
Ok so this idea is kind of a culmination of a few things. Not the idea of stuffing your face, the idea of this stuffed veggies recipe. Anyway, get amped guys. This is just a peak into the method behind the madness of this fun lil blog here. I realized that we try to always provide recipes that use and reuse ingredients. We want there to be enough overlap that when you are spending money on something, its being used to its full value. However, I can’t say that’s been true for the mirepoix mix that I reference in my turkey meatloaf recipe. So I got to thinking on what else I use that with. Not that you need a specific recipe because its something so multi faceted that it can be thrown in a frittata, it can be used as a starter to soups and stews (says the label on the packaging. ha so ya I felt like a fraud, saying hey guys just throw it in anywhere). Then, I ate this delicious stuffed zucchini the other day from this Italian deli I frequent (shout out to Tredici’s). They made the marinara fresh and it was stuffed with hot sausage. I was in love. All I had to do now was to find a way to make it easy & healthy (I mean some of us are still sticking to 2014 resolutions). Anyway, let’s get right to it. Oh and don’t be scared of the long list of ingredients, this dish isn’t complex, there are just layers to its yumminess.
3 large zucchini, trimmed, halved lengthwise
3 bell peppers (any color works)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3-4 cloves garlic, smashed and peeled
1 1/2 cups of the mirepoix mix
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon of red chili flakes
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup white wine, such as pinot grigio
3/4 pound ground turkey (use dark meat if possible)
1 large egg, beaten, at room temperature
1 cup of seasoned Italian breadcrumbs
1 1/2 cups grated Parmesan
Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray. For the vegetables: Using a melon baller (or spoon since I have no such melon baller in my kitchen) remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper. For the filling: Place the zucchini flesh in a food processor. Add the garlic, mirepoix, chili flakes, oregano, salt and pepper. Blend until all the vegetables are finely chopped/mixed. In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool. (make sure to taste the mixture before blending in the meat, make sure there is enough flavor & its seasoned enough). In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the breadcrumbs. Mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. (I also did some shredded cheddar because more cheese is never a bad thing). Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 minutes. Transfer the vegetables to a platter and serve. You can accompany with marinara from the call it what you will recipe.
*I was out of zucchini & did it with squash, stick with zucchini though because you will get more “flesh” from the center to mix with the meat. I would also chop up the tops of the peppers and blend with the other veggie mixture. It makes the stuffing less meaty and more flavorful*
Ok kids, the holidays are over. Back to reality, back to the grind. We need a quick weeknight dinner because cereal 3x a week just isn’t cutting it. If you want something filling & tasty in a hurry, this is your dish. Bust out that sage you bought for the Winter Warmth recipe and get crackin’ on this delight. Oh and for all you meat lovers…feel free to add a grilled chicken breast to the top when serving, but honestly if time is of the essence, the mushrooms will act as a great faux meat for one night.
1 lb. penne pasta or fusilli (spaghetti just wont cut it since the pasta needs to be the same size as the mushrooms).
1/2 cup of chicken broth
1/2 cup of red wine (don’t act like you HAVE to open a bottle just for the recipe & weren’t pulling a Thirsty Thursday anyway).
2-3 cloves of garlic, minced
1 shallot diced
1 cup of mushrooms, sliced
salt & pepper to taste
2 tbsp. butter
1/4 cup of parmesan cheese, grated
(reserved pasta water)
While the pasta is boiling per packet instructions, reduce the broth & wine down to a sauce (will turn into 1/2 cup of liquid). Sautee the garlic, shallot, sage, & mushrooms (s&p to taste) in pan while stirring in the cooked pasta, wine reduction sauce, butter, and cheese. Thicken sauce with a bit of the reserved pasta water, will depend on desired consistency of sauce.
* The idea for this recipe came from a coworker that is doing http://www.thefresh20.com with her husband. Check it out, it seems like a cool & easy program. Equipped with grocery lists, recipes, and everything you need for healthy & fresh dinners for 5 nights of the week. *
Today’s the day people – it’s officially our birthday! And what better way to celebrate than with champagne? Pink champagne cupcakes that is! If you happen to know us a little, Sonia and I aren’t really the “pink and girly” types, but when you put it with champs and sweets, sign us up! And no need to wait for your girlfriends’ next birthday, these baby cakes are a sure fire hit for any celebration. To get you in the mood, here’s a little montage from the “champs” queen herself, Heather Dubrow from the Real Housewives.
1 box Betty Crocker white cake mix (yeah, yeah, we take the easy route sometimes. Don’t judge us.)
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 drops red food coloring
1/2 cup butter
4 cups powdered sugar
1/4 cup champagne
1 tsp of vanilla
4 drops red food coloring (I chose to leave this out of mine because I decorated it with silver spray.)
Preheat the oven to 350 and load up your cupcake tray with paper baking cups. Mix together all of the cupcake ingredients until well blended. Fill each cup about 2/3 full with the batter. Bake according to the instructions on the box (typically about 20 minutes, or until you can poke it with a toothpick and it comes out clean). Let the cupcakes completely cool before icing them (trust me, the frosting will melt right off if you don’t. I hate waiting, I have no patience, but I’ve learned a valuable lesson in waiting for my baked goods to cool down.)
While the cupcakes are baking, you can get started on the frosting. Do the same thing you did with the cupcakes – mix together all of the frosting ingredients. It should be light and fluffy when you’re done. If you want to add some sparkle like I did (every girl deserves some bling on her birthday…) you can buy edible spray and glitter and go to town!