Monthly Archives: February 2014

French Bread Pizza with Italian Sausage, Pesto and Tomatoes

Crispy, crunchy and gooey. THAT is French bread pizza. This is one of the easiest meals to make and there are so many different ways to top it. Simple cheese and pepperoni is great, but I decided to step it up a notch and create one a little more “gourmet”. Basil pesto adds flavor to

Pretzel Crusted Chicken Salad with Strawberries and Goat Cheese

Although strawberries aren’t quite in season yet, today I just was craving a big, summery salad loaded with my favorite fruit. As I flipped through this week’s grocery ad at work I noticed a picture of pretzel crusted chicken tenders. From there, I decided to come up with a salad that pulls all those flavors

Blood Orange Cake

Blood oranges are at their peak of freshness right now. I love using these gems in sauces, vinaigrettes and desserts because they add a beautiful color and sweetness. Although I’m not a huge baker (as you guys have probably figured out by now), I do enjoy making sweet treats now and then, especially if they

Hungarian Beef Goulash

Josh and I ate at a restaurant back in Holland (Michigan, not the country – we’re not that cool) over Christmas break that served all kinds of international dishes. The Hungarian beef goulash on the menu caught our eye (and the pickled beets…my absolute favorite) and it was delicious. The caraway seed and smoky paprika

Clementine and Coconut Braised Chicken

Sundays are my favorite day of the week. I have time to catch up on life and cook a hearty, home cooked meal. Today I decided to tackle the Gazette KCRG Cook Club recipe of the month which featured the braising cooking method. Braising is a combo cooking method using both moist and dry heat.

Salmon Burgers with Lemon Aioli and Red Cabbage Slaw

February is heart health month! According to the American Heart Association, close to 80 million Americans are affected by some type of heart disease. A healthy and balanced diet needs to include good fats in order to nourish your brain, heart and cells. But how much is too much (or too little)? In an average

Baked Chicken Wings with Honey and Sriracha

I don’t think there is any food my husband enjoys more than chicken wings. Being married to a dietitian doesn’t exactly allow him to enjoy them as often as he would like. I figured with it being game day it was a good opportunity to put a (somewhat) healthy spin on his favorite meal. These

Supreme Pizza with Cauliflower Crust

I’ve been wanting to try this recipe for so long and with the gluten-free craze in full swing, this is a great substitute to standard pizza crust. Yes, it doesn’t taste exactly like normal crust, but it has a really good flavor and I didn’t feel weighed down after eating it. I topped the pizza