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Wednesday, December 24, 2014

{Gooey White Chocolate Cranberry Revel Bars}

Christmas is a day away!  And as I sit her humming Christmas Carols to myself (in the wee morning hours) I have a hard time believing that it is Christmas Eve!  

The holidays are an odd thing to me as I get older.  I find myself grasping tightly to old family traditions while embracing new Holiday traditions with Derek and his family.  

So today in light of holding on to the past while embracing the future I am sharing a new holiday bar recipe with you along with a few links to my favorite holiday dishes (including my favorite Chicken Wild Rice Soup that my mom makes every year for Christmas eve)!  I hope you enjoy!  Merry Christmas

Gooey White Chocolate Cranberry Revel Bars
Adapted From This Recipe and This Recipe:

Peanut Butter Oatmeal Cookie Bottom: 
1 Stick of Butter
3 Cups Rolled Oats 
2 1/2 Cups Flour 
2 Cups Packed Brown Sugar 
2 Eggs
1 Teaspoon Baking Soda 
2 Teaspoons Vanilla
3/4 Cup Cranberries

White Chocolate Filling: 
2 Cups White Chocolate Chips
2 Tablespoons Butter 
2 Teaspoons Vanilla
1- 14 Oz. Can Sweetened Condensed Milk 

1- In a large bowl combine brown sugar and butter, beat with an electric mixer until smooth.  Add egg and vanilla into the butter and sugar and mix until well incorporated.  Set mixture aside.  
2- In another large bowl combine oats, flour and baking soda. 
3- Slowly add the wet ingredients into your dry ingredients.  Mix until dry and wet ingredients are incorporated. Gently stir in cranberries and set Aside.
4- In a medium saucepan combine butter (remaining 2 tablespoons), white chocolate, and sweeten condensed milk.  Cook on low heat until white chocolate and butter  has melted, stir occasionally.  Remove from heat and stir in vanilla. 
5- Press two-thirds of the oat mixture onto the bottom of an ungreased 15x10x1 inch pan.  Spread white chocolate mixture over top of oat mixture.  Using your fingers crumble the remaining oatmeal mixture over top of the white chocolate. 
6- Bake bars in a 350 degree oven for 25 - 30 minutes (until tops of bars are slightly browned and the white chocolate looks glossy).  Completely cool bars before cutting! 

Brunch N’Cupcakes Holiday Favorites:
Minnesota Wild Rice Soup – Brunch N'Cupcakes
Pumpkin Coffee Cake – Brunch N’Cupcakes
Peanut Butter Blossoms – Betty Crocker 


Wednesday, December 17, 2014

{Double Chocolate Cranberry Oatmeal Cookies}

Hi, Friends! 

My it has been a while since I have posted... like almost a month!  Can you believe that Christmas is next week?  I am still trying to wrap my head around that... I don't even know where the time has gone!  

I feel like Christmas has snuck up on me and I am not prepared at all!  I haven't put up a Christmas tree haven't baked any Christmas cookies and Derek and I just started and finished all of our Christmas shopping last Saturday... Yea, I am a bit behind with the whole Christmas thing this year! 

Ok now lets segue into talking about what these cookies have to do with my lack of preparedness for the Christmas season!  Well, I decided last night that I needed to do a little holiday baking (you know because I haven't done any), which turned into baking about 2 1/2 batches of cookies.  These Double Chocolate Cranberry Oatmeal Cookies (that's a mouthful to say) are the outcome of that said impromptu backing extravaganza!  I think the itch to bake came on after seeing the 6 million mouth watering holiday treats that kept flooding my Instagram news feed yesterday.  Or maybe the itch to bake was because I wanted to get into the holiday mind set!  Who knows!  I do know however that these double chocolate cranberry oatmeal cookies are delicious, and I think you should make them!

Double Chocolate Cranberry Oatmeal Cookies 
Brunch N'Cupcakes 
Makes 21 Cookies 

1 1/2 Cup Oatmeal 
1 Teaspoon Baking Powder 
1 Cup Peanut Butter 
1/3 Cup Pure Maple Syrup
1 Egg Beaten
1 Teaspoon Vanilla
1/2 Cup White Chocolate Chips
1/2 Cup Milk Chocolate Chips 
1/2 Cup Dried Cranberries

1- In a large bowl combine oats and baking powder.  Stir to combine. 
2- In a small bowl mix together egg, maple syrup, vanilla and peanut butter until smooth and well combined. 
3- Pour peanut butter mixture into the oat mixture and stir until cookie dough has formed. 
4- Stir Chocolate Chips and dried cranberries into cookie dough. 
5- Roll cookie dough into about 1 inch balls and place on cookie sheet.  Slightly smash each of the balls.  Bake in a 350 degree oven for 15 minutes or until golden brown! Allow cookies to cook on pan before removing.

Check out these other delicious cookie recipes from around the web: 

Enjoy and Happy Holidays! 

Tuesday, December 2, 2014

{Baked Veggie Egg Cups}

Hi, Friends... I am back! 
Did everyone have a relaxing Thanksgiving?  Anyone shop on Black Friday?

My family and I had a fabulous Thanksgiving!  My sister and I ran our first Turkey Trot (it was freezing, like 0 degrees freezing), and we feasted on some fabulous food!  But my Thanksgiving didn't end on Thursday... nope I feasted again on Saturday with Derek's family, it was lovely!   This time of year is truly my favorite!  I love getting together with family, Holiday Music, Traditions the whole nine yards! 

 I realized it had been a long time since I  had shared a recipe with all of you!  I felt this recipe was perfect to share with you the week after Thanksgiving!  Why?  Well, because these Egg Cups are easy to make (because who wants to cook more after cooking all week for Thanksgiving), packed full of veggies,  and hands down delicious!  These Egg Cups make a great dinner, grab and go breakfast or can even be packed for lunch!  Customize them with any veggies you have on hand! 

Baked Veggie Egg Cups
Brunch N'Cupcakes 
Serves 4 

6 Large Egg Whites 
4 Large Eggs 
1/2 a Medium Onion Chopped
1 Cup Broccoli Florets 
1/2 Cup Green Pepper Chopped 
1/2 Cup Finely Shredded Sharp Cheddar Cheese 
1 Teaspoon Course Ground Pepper 
1/4 Teaspoon Salt 
1/2 Cup Greek Yogurt 

1- In a skillet coated with cooking spray saute onions until tender.  Add green pepper and broccoli florets and cook until tender - 7-10 minutes.  
2- In a large bowl whisk together egg whites, eggs, Greek Yogurt and Salt and Pepper. 
3- Stir veggies and cheddar cheese into egg mixture. 
4- Grease muffin tin with cooking spray and divide egg mixture between 12 muffin cups.  
5- Bake in a 350 degree oven for 20-25 minutes or until egg has set. 
6- Serve immediately with your favorite egg toppings - Avocado, Salsa Etc. 

Check out these other delicious egg bake recipes from around the web: 
Enjoy !

Tuesday, November 18, 2014

{Mexican Lasagna}

Oh. My. Goodness!

I think it is time to move to the South!  I cannot deal with how cold it has gotten here in Minnesota!  Don’t get me wrong the snow is beautiful, and I love cozy sweaters and scarves… but my body just cannot handle the bitter cold!   Ok… I am done whining about the cold… for now!

Before we start talking about this dish I have to give my friend Shannon at work a shout out as this recipe was inspired by her!  She had brought in Mexican Lasagna for lunch a few weeks ago and ever since that lunch I knew I had to try my hand at Mexican Lasagna!    Anyways, this delicious Mexican Lasagna is sure to warm you up! This lasagna is spicy (sub in mild salsa  and leave out the jalapeno if you don't like heat) and is packed full of protein from the ground turkey and beans.  Whole wheat tortillas are subbed in for lasagna noodles and the entire dish is smothered in salsa!  This dish is comforting and just down right delicious!   Make it tonight... You won't be sorry you did! 

Mexican Lasagna 
Brunch N'Cupcakes 
Serves 8 

6 Whole Wheat Tortillas
2 Cups Salsa of Choice 
1 1/4 Cup Greek Yogurt 
1 Cup Reduced Fat Shredded Mozzarella Cheese
1 Cup Black Beans 
1 Lb Lean Ground Turkey 
2 Teaspoons Dried Cilantro 
2 Teaspoons Cumin 
1 Teaspoon Chili Powder
1/2 Large Onion Chopped 
3/4 Cup Red Pepper Chopped 
1 Small Jalapeno Pepper - Chopped (Optional)

1- In a large skillet coated with cooking spray saute onions until translucent.  Add in jalapeno and red pepper, cook till tender.  
2- Add ground turkey to the skillet along with chili powder, cumin and cilantro.  Cook until turkey is no longer pink.  Set turkey aside ones cooked through. 
3- Spread 1/2 Cup Salsa in the bottom of 9x13 pan.  Place 2 whole wheat tortillas over salsa. 
4- Spread spread 1/3 of the Greek yogurt over the whole wheat tortillas top with 1/4 cup salsa followed by 1/3 of the turkey mixture and and 1/4 cup cheese. 
5- Repeat layering two more times. Top with Remaining 1/2 Cup Cheese. 
6- Bake in a 350 Degree Oven for 30 minutes! 


Check out these other delicious spins on the classic lasagna! 

Wednesday, November 12, 2014

{Crock Pot Beer Can Chicken}

You guys… guess what I did?  I roasted an entire chicken!  And you know what?  It was absolutely delicious and way easier than I thought it would ever be! 

I did a little (ok… a lot) of research before actually roasting the chicken because I wanted to make sure I was going about cooking the bird in the right way!  A few cooking methods roasted the chicken in the oven, others used a slow cookers, some even had veggies in it.  I opted for the easy way out… the slow cooker!  I figured if I used the slow cooker to “roast” the chicken there would or should be a low risk of failure!

I rubbed the bird down with a little olive oil, seasoned it up with my favorite herbs and then plopped it in the slow cooker with some beer.  Yes, I said beer (keeps the chicken nice and tender)!  End results… flavorful tender chicken that isn’t dried out!  Literally the chicken was so tender it fell off the bone… I actually struggled getting the entire bird out of the slow cooker in one piece!  I went ahead and removed the meat from the bone before serving and served up the meat with some simple steamed veggies!  Easy, quick, healthy and oh so good!

Crock Pot Beer Can Chicken
Brunch N'Cupcakes 
Serves 6 
1 Whole Roasting Chicken (2-3 Pounds)
1 Can Favorite Beer (I just used a light beer, but I bet a seasonal pumpkin beer would be delicious)
1 Tablespoon Olive Oil
¼ Teaspoon Salt
2 Teaspoons Rosemary
2 Teaspoons Basil,
2 Teaspoons Garlic
2 Teaspoons Chili Powder

1- Remove chicken from package.  Rinse off and pat dry.  Remove any excess fat that you do not want on the chicken.
2- Rub chicken with olive oil.  Combine seasonings in a small bowl and rub over chicken.  Make sure you get every inch of the bird.  Run out of seasoning?  Just add another teaspoon of rosemary, basil and garlic.
 Place chicken in a slow cooker that has been coated with cooking spray.  Carefully pour can of beer around chicken.  Be careful not to rinse the seasoning away.
3- Cook bird on low for 6-8 hours or on high for 3-4.

** To serve – remove meat from bones if desired and serve with simple steamed veggies or a simple salad. 

Worried you won’t be able to eat up a whole chicken?  Check out these delicious chicken recipes to use up all the meat!

Tuesday, November 11, 2014

{Crock Pot Lentil Soup}

Before jumping into this post I want to say Happy Veterans Day to all those who have served or who are currently serving in the military!   Thank you for all you have done!  

 While it was beautiful to wake up to a fresh dusting of snow I can safely say that I was not prepared physically or mentally for it!  

I will admit I am not adjusting well to the days growing shorter and colder.  As I begin to face the reality that Winter is finally coming I find myself reaching for a second cup of hot coffee, a warm wooly sweater and hot soup for comfort!  This soup was exactly what I needed at the end of a long cold day!  Throw all the ingredients into the crock pot the night before, turn the crock pot on in the morning and voila dinner is served!  Perfect ending to a blustery cold day! 

Crock Pot Lentil Soup
Brunch N'Cupcakes 
Serves 6-8 

1 - 15 Ounce Can Fire Roasted Tomatoes - Undrained 
6 Cups Low Sodium Chicken Broth 
1 Cup Onion - Roughly Chopped 
1 1/2 Cups Mushrooms Chopped 
3 Chicken Sausage Links - Chopped 
2/3 Cup Green Lentils 
2 Teaspoons Dried Basil 
2 Teaspoons All Purpose Seasoning (Like Mrs. Dash or Trader Joe's)

1- Place all ingredients into crock pot.  Stir until combined. 
2- Cook on low for 6-7 hours or on High for 3-4. 

I served this soup with a huge scoop of brown rice.  Crusty bread and crackers would be delicious too! 


Wednesday, October 29, 2014

{Banana Pumpkin Muffins}

Oh. My. Goodness!

Halloween is this Friday and November is right around the corner.  Seriously where has the time gone?  I feel like Christmas will be here before we know it!  Now,  don’t get me wrong I love that time is flying (because I want my wedding to be here) but at the same time I don’t want to just wish time away!  I guess I cannot have it both ways can I?

I whipped these Banana Pumpkin Muffins up the other night to get me in the Fall spirit!  Hard to remember we are nearing the end of October when we are experiencing abnormally warm weather for Minnesota (60-70 degrees)!  Seriously, it is so crazy!  Ok, anyways, I these muffins are a spin on classic banana bread (good old comfort food) with a seasonal twist!  They are just delicious!  

I highly recommend that you make these muffins as soon as possible.  Then grab a cup of tea, a cozy blanket and your favorite Halloween movie (Hocus Pocus, anyone?) and enjoy!  

Banana Pumpkin Muffins 
Brunch N'Cupcakes 
Makes 12 Muffins 

Dry Ingredients:
1/2 Cup Brown Sugar 
1 Cup Whole Wheat Flour 
1 1/2 Cup Oats (Quick Cooking) 
3/4 Teaspoon Baking Powder and Baking Soda 
1 Teaspoon Cinnamon and Pumpkin Pie Spice 

Wet Ingredients:
1 Egg 
2 Ripe Bananas Mashed
1/2 Cup Almond Milk or Milk of Choice 
1/2 Cup + 2 Tablespoons Pumpkin 
1 1/2 Teaspoon Vanilla 

1- Preheat oven to 350 and grease muffin pan. 
2- Combine dry ingredients in a large bowl, excluding the pecans.  Mix until well combined and set aside. 
3- In a separate smaller bowl combine all wet ingredients.  Mix until ingredients are well combined.
4- Add wet ingredients to dry ingredients and mix until smooth and well combined.  Stir in pecans.  
5- Grab greased muffin pan and fill 12 muffin cups.  Bake in 350 degree oven for 20-25 min or until golden brown.  Allow muffins to cook in muffin pan until cool. 


Wednesday, October 22, 2014

{Crock Pot Salsa Chicken}

This salsa chicken is one of the most popular recipes on the blog!  

And you know what... I just made them a whole lot easier!  I turned this shining star of a recipe into one that can be made in your crock pot!  How about that!  My crock pot becomes my best friend around this time of year!  Something about chilly weather and shorter days that just make gravitate towards easy meal prep!  There is nothing better then coming home after a long day and not having to think about what I have to cook.  I encourage you to make these tacos tonight... I bet you have the majority of the ingredients in your house right now! 

Slow Cooker Salsa Chicken
Brunch N'Cupcakes 
Serves 4 

1 - oz can Green Chilies 
2 Cups of your Favorite Salsa 
2 Chicken Breasts 
3/4 Cup Water 
1 Teaspoon Chili Powder, Garlic Powder and Cumin 
1 - 15 Oz Can Black Beans Drained 

For serving: 
Corn/Whole Wheat Tortillas 
Corn Chips - if you prefer over Tortillas
Your fave taco toppings; lettuce, onions, tomatoes, greek yogurt... etc.

1- Combine green chilies through spices in a slow cooker.  Mix well and ensure the chicken is fully covered in liquid.  Cook on low for 8 hours. 
2- Once chicken is fully cooked through shred into bite size pieces.  Stir in can of black beans and serve! 

I love serving this slower cooker salsa chicken over rice or scooping it up with corn chips!  This salsa chicken also makes an excellent taco salad filler! 

Check out these other great chicken crock pot recipes from around the web! 

Tuesday, October 14, 2014

{Race Recap - TC 10 Mile 2014}

This recap is a little late (about a week late) but still… better late than never! 

2 Sundays ago (October 5th)  I ran my 2nd Twin Cities 10 mile race (my 4th 10 mile race total)!  And I still feel that to this day the TC 10 mile is one of my favorite races.  I love the TC 10 mile course, the spectators and just the overall joy I get while running that race (well any race for that matter)!    I couldn’t have asked for better weather either!  The sun was shining, there was the perfect amount of chill in the air and zero wind!  Perfect running weather! 

I will admit that before this last race I was feeling a little blah about running.  I was running more out of routine then for the enjoyment of running!  I found myself even dreading going for a run – something that very rarely happens to me!  Anyways, long story short I approached this years TC 10 Mile with an open mind.  I hadn’t trained my hardest and was determined to listen to my body during the run and to simply run for enjoyment.  I didn’t look at my overall time once during the entire run, I watched my mile pace and tuned into how my body felt.  That scenario must have paid off because I shaved 8 seconds off my mile time and came in a minute faster than I had the previous year in the exact same race!  I was calm during the entire race and took the whole experience in!   This year’s TC 10 miler helped rejuvenate my love for running, funny how the adrenaline of a crowed and flying across a finish line can remind you of why you love something!  Crazy how that works!

I also have to give huge props to my cheering section!  I don’t think I could or would be as successful in running without my cheering section!  My mom, sister and Derek all braved the chill with me Sunday morning just to cheer me on!  Thanks guys, I love you!

2014 TC 10 Mile Stats: 
Overall Time (Chip) - 1:15:35
Mile Time - 7:40 Min/Mile 
Place - 73 out of 1017 (Female Age 22-29)

Monday, October 13, 2014

{Classic Turkey Chili}


Chilly mornings and chilly evenings mean it is officially chili weather here in Minnesota!  And I. Love. It!   The crisp fall weather has me craving warm comfort food, and chili is one of those comfort foods to me!   

Chili was always and still is one of my dads specialties.   My dad never follows a recipe he  just throws all his "chili" ingredients into a pot and voila, chili!  I follow a very similar philosophy when it comes to making chili, just like my dad I throw everything in a pot and let it simmer and stew!  Half the time I don't even measure my ingredients!  This classic turkey chili is my take on my dads chili.  I replaced the ground beef with lean ground turkey and amped up the veggies for a little extra bulk!  Rosemary and basil give the chili a nice depth and a punch of unexpected flavor!  Serve with your favorite crackers, crusty bread and chili toppings!  This chili is bound to warm you up!  

Classic Turkey Chili
Brunch N'Cupcakes 
Serves 8 

1 - 15 Oz Can Bush Pinto Chili Beans 
1 - 15 Oz Can Bush Kidney Chili Beans 
1 - 15 Oz Can Black Beans Rinsed and Drained 
1 - 15 Oz Can Fire Roasted Tomatoes - Undrained) 
1 Lb Lean Ground Turkey 
3 Cups Tomato Juice 
1/2 Medium Green Pepper Roughly Chopped 
1 Cup Roughly Chopped Red Onion 
3 Teaspoons Chili Powder 
3 Teaspoons Garlic Powder 
2 1/2 Teaspoon Rosemary 
1 Teaspoon Trader Joe's 21 Spice Seasoning (or Mrs. Dash)
1 Teaspoon Basil 

Toppings - Optional:
Shredded Cheddar Cheese 
Sour Cream 

1- In a large stock pot sprayed with cooking spray saute onions until translucent.  Add in green pepper and saute until tender, about 3 minutes.  
2- Add ground turkey to the stock pot and cook until meat until no longer pink. 
3- Stir in beans, spices, tomatoes and tomato juice.   Cover and simmer for 20 minutes. 

Serve hot with bread, crackers, or on top of a baked potato!  

Wednesday, October 8, 2014

{Coconut Chocolate Chip Pumpkin Muffins}

Ok… I admit… the pumpkin obsession is in full force... and the obsessive pumpkin baking has begun!  

Another confession...I love that the Minnesota days are getting just a bit cooler!   The cool weather makes fall (pumpkin) baking that much better!  Fall is by farm my favorite season here in Minnesota!  

These Coconut Chocolate Chip Pumpkin Muffins helped fuel my fall baking obsession and I have to admit I am pretty obsessed with them!   They have the perfect amount of sweetness with a hint of spice, and the addition of coconut and chocolate give these muffins a unique twist. Whip up a big batch and enjoy all week!  Happy Fall Baking!    

Coconut Chocolate Chip Pumpkin Muffins
Brunch N'Cupcakes 
12 Muffins 


Dry Ingredients:
2 Cups Whole Wheat Flour 
3 Teaspoons Baking Powder 
3/4 Cup Brown Sugar 
2 Teaspoons Cinnamon 
1 1/2 Teaspoon Pumpkin Pie Spice 

Wet Ingredients:
1 - 15 Oz. Can Pumpkin (Not Pumpkin Pie Filing)  
3 Tablespoons Coconut Oil - Melted 
1/4 Cup Almond Milk (or milk of choice) 
1 Teaspoon Vanilla 
1 Egg

1/2 Cup Chocolate Chips 
1/3 Cup Shredded Coconut 

 1- In a large bowl whisk together dry ingredients and set aside. 
2- In a medium bowl combine  your wet ingredients.   Mix well. 
3- Pour your wet ingredients into your dry ingredients until well combined.  
4- Stir chocolate chips and shredded coconut into muffin batter.  
5-  Pour batter into 12 greased muffin cups.  Bake in a 350 degree oven for 25 -30 minutes or until tops are slightly browned and a tooth pick inserted into the muffin comes out clean. 


Wednesday, October 1, 2014

{Chunky Pumpkin Vegetable Soup}

This time of year the entire food world goes absolutely pumpkin crazy!  Pumpkin scones, pumpkin bread, pumpkin spice lattes, pumpkin bars... I mean the list can go on and on!  And I am not complaining, because I am one of those pumpkin crazed fools.  Fall just doesn't seem like fall without a little pumpkin and spice!  

Last year I may have taken my pumpkin obsession a little to far... because Derek insisted that he wanted nothing to do with pumpkin this year (well unless it comes in the form of a pumpkin bar piled high with cream cheese frosting).   Party pooper!  

Anyways I'm putting a savory spin on this seasons shining star and using pumpkin in a hearty vegetable soup!  This soup is packed full of warm spices and vegetables!  A combo of kidney and black beans give this soup a good dose of protein as well!  Serve this soup with thick crusty bread and a side salad for a complete meal... oh and this soup is excellent the day after!  


Chunky Pumpkin Vegetable Soup 
Brunch N'Cupcakes 
Serves 6-8

1/2 of a medium red onion - coarsely chopped 
1/2 of a medium green pepper - coarsely chopped 
2 small sweet potatoes skinned and chopped (small pieces)
1 - 15 Oz can pumpkin (not pumpkin pie filling) 
3 Cups Chicken Broth 
1 Cup Unsweetened Almond Milk (Or Milk of Choice) 
1 - 15 Oz can Fire Roasted Tomatoes 
1 - 15 Oz Can Black Beans drained and rinsed 
1 - 15 Oz. Can Kidney Beans drained and rinsed 
2 Teaspoons Garlic 
2 Teaspoons Cinnamon 
1/2 Teaspoon Nutmeg 
1 Teaspoon Cumin 
1/2 Teaspoon Chili Powder 
Salt and Pepper to Taste 

1- In a large stock pot coated with cooking spray saute onions until tender, add in your green pepper and sweet potatoes.  Sautee for 10 minutes. 
2- Add canned pumpkin through the spices to the pot and stir well.  
3- Bring to a rapid boil.  Once soup is boiling reduce to a simmer and cover with a lid.  Cook soup for 20-25 minutes or until sweet potatoes are soft. 
4- Ladle into bowls and enjoy! 

Tuesday, September 30, 2014

{One Pot Mexican Style Farro}

Before we even jump into this post... how much do you love the new burlap place mats?  My sister got them for me as a birthday gift, and I am absolutely smitten with them!  She gave me a set of 6 and they all have cute little sayings on them... like "Try it, you may like it" and "Keep your elbows off the table!"  Yes, I am in love!  

Ok, now I can begin to tell you about this absolutely delicious One Pot Mexican Style Farro.  Which I am also pretty smitten with!  Mexican food or should I say spicy food in general holds a special place in my heart!  And this delicious little one pot dish definitely packs the heat and flavor... which wins over my taste buds!     

You know what makes this little dish even better?  The fact that you only use one pot!  Less dishes always equal a win in my book!   Make this flavor packed farro as a side dish or enjoy as a light lunch/dinner on its own!  Either way you cannot go wrong! 

One Pot Mexican Style Farro
Brunch N'Cupcakes
Serves 4

2 Cups Quick Cooking Farro (I use Trader Joe's Brand- 10 Minute Farro) 
1 1/2 Cups Chicken Broth 
1 - 15 Oz. Can Diced Tomatoes with Green Chilies -  Undrained
1/2 Medium Onion coarsely chopped 
1/2 Medium Red Pepper coarsely chopped 
1/3 Cup Shredded Cheddar Cheese 
1 Teaspoon Coconut Oil 
1 Large Handful fresh Cilantro Chopped 
2 Teaspoons Garlic Powder 
1/4 Teaspoon Salt 
1/2 Teaspoon Pepper 
 1 1/2 Teaspoon Cumin and Chili Powder 
1/4 Teaspoon Cayenne Pepper (optional)

1- In a medium sauce pan heat coconut oil.  Add in onion and saute 3 minutes.  Add in red pepper and saute for an additional 2 minutes.  
2- Add chicken broth, tomatoes and spices to the sauce pan, bring to a boil. 
3- Once broth mixture is boiling carefully stir in farro - reduce heat to a simmer. 
4- Cook farro until liquid has been absorbed and farro is fully cooked (about 10-15 minutes). 
5- Pull sauce pan from heat, stir in black beans, cheese and cilantro. 
Serve immediately with more cilantro for garnish and cheese if desired!  

Check out these other delicious farro recipes from around the web: 

Wednesday, September 24, 2014

{Fresh Zucchini and Tomato Skillet with Grilled Chicken}

I have been on a bit of a zucchini kick lately (check out a few other zucchini dishes here and here) and this zucchini dish was a bit of an accidental creation!  I have those nights where I go at cooking without a plan, and simply just throw things together (hoping/pray that it works out)!  And a few weeks ago, on a lazy weeknight I tossed a few pantry staples in a skillet with my beloved zucchini... which resulted in this bomb zucchini skillet! Added bonus this dish is quick and healthy!  Oh, and super tasty!  

Yup, this dish was certainly unexpected but to good not to share with you all!  I love serving this simple veggie saute of sorts with grilled chicken and the leftovers make a great lunch the next day (the flavors seem to meld together over night)!  Yum!  All you need are a few pantry staples (I bet you have them in your pantry right now), fresh zucchini and grilled chicken (or beans for vegetarians)!  Serve the zucchini and tomato mixture over rice or eat by itself, either way it is delicious! 

Fresh Zucchini and Tomato Skillet with Grilled Chicken 
Brunch N'Cupcakes 
Serves 4 

4 Zucchinis chopped 
1 - 15 oz can Italian Style Diced Tomatoes - Undrained
2 Teaspoons Garlic Powder 
1/3 Cup Grated Parmesan cheese 
2 Grilled Chicken Breast; or 1 Cup Bean of Choice
Salt and Pepper to taste 

1- In a skillet coated with cooking spray saute zucchini until tender.  Roughly 7 minutes. 
2- Pour canned tomatoes over zucchini and stir until well combined.  Season with garlic.  Cook until heated through about 5 minutes. 
3- Top skillet with Parmesan cheese and serve. 

**Note - If using beans stir beans into zucchini before topping with cheese. If serving with chicken, lay chicken breast on top of zucchini once sprinkled with Parmesan cheese! 


Tuesday, September 16, 2014

{Blueberry Oatmeal Scones}

There are those days when you need the bottomless cup of coffee to get through the day. Then there are those days where you have the bottomless cup of coffee, while snacking on a delicious scone, gathered around your kitchen table chatting and catching up with a few good friends. The later of those two scenarios is the recipe for a perfect Saturday morning (in my opinion).   And these scones are the perfect Saturday morning treat (also in my opinion).  

What I love about these scones is the subtle sweetness and the bright burst of flavor that the fresh blueberries provide.  Oatmeal gives these scones a nice hearty texture without weighing them down and a little sprinkle of cinnamon sugar add a nice sugary crunch to the top!  I lightened up these delicious little treats by subbing in Greek yogurt for half the butter, trust me you will not taste the difference!   Make these for your next brunch or make a batch for yourself!  Enjoy! 

Blueberry Oatmeal Scones 
16 Scones 


1 1/2 Cup All Purpose Flour (whole wheat works too) 
1 1/2 Cup Oats 
1/3 Cup Sugar 
4 Teaspoons Baking Powder
2 Teaspoons Cinnamon  
1/2 Cup Greek Yogurt (I used 2%)
1/4 Cup Butter - Melted 
1/3 Cup Milk of Choice 
1 Egg - beaten 
2 Teaspoons Vanilla 
2 Tablespoons Cinnamon Sugar 
1/3 Cup Fresh Blueberries 

1- In a large bowl mix together all dry ingredients (flour through cinnamon).  Whisk together until well combined.  Set aside. 
2- In a medium bowl combine melted butter, greek yogurt, milk, beaten egg and vanilla.
3- Make a well in your dry ingredients and pour wet ingredients into the well, mix to create a soft dough.  Carefully stir in blueberries. 
4- Pat dough into a 1/2 inch thick circle.  Place circle of dough on a greased baking dish and sprinkle dough with cinnamon sugar. 
5- Bake in a 425 degree oven for 15 minutes or until cooked through in the middle.  Allow to cool for 10-15 minutes before cutting into individual scones. 

Other delicious scone recipes from around the web: