Crab Mushroom Caps

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I can’t even begin to tell you how much fun I am having researching Super bowl snack ideas. I wanted to be different, fancy, yet still healthy. I’d rather waste my caloric intake on beers vs. food for a change. I have a pot luck party to go to so why not show off a little instead of bringing the blasé, typical healthy option of veggies and dip?! This recipe is just as good for you, I mean 5 mushrooms are only 79 calories!!! AND as if you needed more convincing, it takes 10 whole minutes to throw together. How much more fab can these get? Comment below on your thoughts, twists, ideas.
  • 20 large white button or cremini mushrooms with the stems pulled out
  • 3 oz. lump crab meat (I upped it to 4 oz. because I ADORE crab).
  • 1 stick low-fat string cheese (shred through the garlic press)
  • 1/4 cup plain chobani yogurt (I used 0% fat)
  • 2 tbsp. cream cheese (you can use low-fat or fat-free but I refuse to)
  • 2 cloves of fresh minced garlic
  • pinch of black pepper
  • 1 tsp. of tony cacere’s (no salt since the seasoning already has salt).
  • pinch of dried parsley flakes (again I love the freshness a little green adds to a dish).
Mix all ingredients well and pop off the stems to the mushrooms. Fill caps and bake at 375 degrees for 15-20 min or until tops are crisped brown.
Happy Eating, XO.

Baby, it’s cold outside!

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I know most people think of soups, stews, or even chili when the weather is cold. However, nothing screams “snowed-in winter” to me more than Chicken Pot Pie. Its filling, creamy, hot, and so, so, sooo yum. Luckily, its still sweatshirt weather for the next 6-8 weeks based on where you live so quit freaking out about how much you are cheating on your weight loss resolution & get to baking this puppy now. It’s beyond easy because all of the ingredients are cooked & all you have to do is toss & pour. No culinary skills needed!

  • 1 can cream of chicken (if you MUST cut calories, chicken broth will work in place of ONE of the cream of…soups)
  • 1 can cream of mushroom (if you are like my sister & don’t like mushrooms, replace with 1 cup of milk)
  • 2 cups (1 package =12 ounces) of frozen vegetables (I usually grab the medley of carrots, peas, & corn)
  • 3 cups of shredded rotisserie chicken
  • 1 small yellow onion finely chopped
  • A pinch of salt, pepper, cayenne powder, garlic powder, dried rosemary flakes (about 1 tsp. each)
  • 1 package of pie crusts

Grab a 9 inch pie dish, spray with cooking spray before laying the first pie sheet down. Take the remaining ingredients and mix well. Pour into bottom pie shell & cover with other pie shell. Crimp edges to seal shut and cut two slits in the center to let the air escape when baking. Optional: brush with egg wash (that’s just one egg beaten with a tbsp. of water) on top for a golden-looking crust. Bake at 375 degrees for 30-35 min or until top browns.

 

Chicken pot pie

 

*If you want to make it as pictured, use Pillsbury crescent rolls and 2 ramekins. Roll out to 1/2 inch thick and use a pizza cutter to cut in to four squares. Drape one of the squares on bottom of the ramekin, while pulling the edges up and over. Fill, and drape the top with another square, pressing the edges together to seal.

Happy Eating, XO.

New Year, New Us!

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“New year, new us!” I know, I know, you’ve heard that saying now a bazillion times. (I mean, I’m practically rolling my eyes at it). But it’s true – we have some new exciting things we’ll be adding to the site!

Each month we’ll be featuring a new “foodie fave”. There are some amazing, drool-worthy food blogs out there and we want to share the deliciousness with you. You can check out a few of our current faves on our Pinterest page.

We’ll also begin featuring some damn good restaurants around our towns – from Stamford to NYC to Philly (and even the occasional shout out from our hometown of Pittsburgh.) Half the fun of being a foodie is the experience and the atmosphere, so why not give our local restaurants some love? If you have any restaurants you’re obsessing over (no matter where you are), share the love! Tweet us @damndelish.

Happy Eating, XO!

Healthy Green Shake

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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.

Green detox shake

Happy Eating, XO.

Honey Roasted Brussels Sprouts

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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.

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Happy Eating, XO.