Girl and Her Kitchen

Plan. Make. Eat. Design. Craft. Create. Celebrate. Life.

Breakfast Muffins & Scones

Banana Chocolate Chip Muffins

bananachocolatechip

 

As you all know I am constantly searching for the perfect muffin. I am like a muffin addict. (I guess that wouldn’t be the worst addiction you could have…). This combination of banana and chocolate is sure to win you over. The whole wheat flour puts a healthy spin on this muffin and the chocolate chips make it seem like a treat. These are perfect for breakfast, lunch or an anytime snack. I would double the batch if I were you, you won’t regret it!

 

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Banana Chocolate Chip Muffins
Recipe type: Muffins
Cuisine: Breakfast
Cook time: 
Total time: 
Serves: 12
 
A delicious tender and sweet muffin, perfect for breakfast, or a snack!
Ingredients
  • 8 tbsp butter, melted and cooled
  • 2 eggs
  • ½ cup buttermilk
  • 2 large, over ripe bananas, mashed
  • 2 cups whole wheat pastry flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup bittersweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees
  2. Line a 12 cup muffin tin with liners
  3. Mix butter, eggs and buttermilk in a large bowl.
  4. Add mashed banana and mix until smooth and creamy.
  5. In a small bowl, combine the flour, sugar, baking powder and salt.
  6. Whisk in dry ingredients slowly.
  7. Fold in chocolate chips.
  8. Fill each muffin tin ¾ full
  9. Bake for 20-25 minutes or until a toothpick comes out clean and the muffin tops are golden brown

 

Chicken & Turkey Gluten free Main Dishes

Monterey Jack Chicken

We might have just found our new favorite meal.

A simple chicken recipe…not a lot of tough steps, and pretty easy ingredients, transforms itself into what tastes like heaven on a plate. I mean, basically when you add cheese and bacon to anything, it’s going to be delicious, but this is ridiculously delicious. We were having a busy night so just paired it with some fresh veggies and tortilla chips! But you can toss together a salad, make a rice dish, or eat it on its own garnished with some avocado and pico de gallo. The pico de gallo really brings it over the top, so I highly recommend that!

It is always hard to find a chicken dish that is new and interesting, but I promise you, this one will do the trick. Perfect for summer, or anytime!

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Monterey Jack Chicken
Author: 
Recipe type: Chicken
Cuisine: Dinner
Serves: 6 servings
 
This chicken dish is one of our new favorites. Marinated until tender, topped with melty cheese and bacon, it is one of the best!
Ingredients
  • Marinade:
  • 4 tbsp dijon mustard
  • 4 tbsp worcestershire sauce
  • 3 tbsp brown sugar
  • 3 tsp salt
  • Other:
  • 6 thin chicken breasts (about ½ inch thick)
  • 2 cups shredded monterey jack cheese
  • 8 slices of bacon (turkey or regular) cooked crisp and cooked
  • Pico de Gallo (optional-see link above for recipe)
  • Avocado (optional)
Instructions
  1. In a small bowl, combine dijon mustard, worcestershire sauce, sugar and salt.
  2. Whisk together
  3. In a plastic bag or shallow bowl, marinate chicken for 30 minutes or up to 24 hours.
  4. In a large skillet or indoor or outdoor grill, heat 1 tbsp olive oil.
  5. Grill or saute chicken about 3 minutes on each side until golden brown.
  6. While chicken is cooking, combine shredded cheese and chopped bacon
  7. Distribute cheese bacon mixture evenly on browned chicken and cover with a lid or grill cover.
  8. Continue cooking on medium low until chicken is fully cooked, and cheese is melted.
  9. Feel free to put in the broiler for a minute or two as well to brown the cheese.
  10. Top with pico de gallo or avocado if desired.

Chicken & Turkey Lunch Paleo Whole 30

Make Ahead Lunch Burrito Bowls {Paleo, Whole 30 Compliant…and Delicious!}

I have said it before, and I will say it again…lunch is my least favorite meal of the day. It is not that I hate lunch. I actually like lunch in the form of…”let’s go out to lunch!” Or….”I just made lunch for you!” Those types of lunches? Perfect! The lunches of…I just got home and have to make something healthy for lunch but I am starving so I guess…a handful of tortilla chips will do…those are the lunches I cannot stand!

So what is a girl to do? I mean, I can’t have a handful of tortilla chips for lunch every day (or can I?). Make ahead lunch to the rescue! I love make ahead meals. It definitely takes a little time in the beginning but you are so happy when you have some lunch every day that tastes delicious without having to throw it together when you are starving.

With this particular make ahead, I decided to jump on the cauliflower rice trend. I was completely, 100% against this new substitute for rice (I don’t even love real rice, or cauliflower…why would I love rice made out of cauliflower?). But, I had this meal a few weeks ago from a friend who works at a paleo meal service and the cauliflower rice was so surprisingly good. I gave the cauliflower florets a twirl in the food processor, sauteed it in a little ghee (please use butter or olive oil if you don’t care about it being paleo or whole 30 compliant) and gave it a few shakes of salt and pepper. Easy as can be. Of course, feel free to use your favorite rice as well if you are not sold on the whole cauliflower (I am getting so sick of typing cauliflower) rice thing. Either way, this meal is still packed with veggies and protein and will fill you up for lunch! Adding some browned lean ground turkey, a homemade pico de gallo and a red pepper salsa was also a bit time consuming, but so worth it…and remember…five lunches people! FIVE LUNCHES!

Take a little time this Sunday afternoon and whip these up for the week. You will be so glad you did!

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Make Ahead Lunch Burrito Bowls {Paleo, Whole 30 Compliant...and Delicious!}
Author: 
Recipe type: Burrito Bowl
Cuisine: Lunch
 
This delicious toss of perfect flavors makes five lunches for the week!
Ingredients
  • Cauliflower Rice:
  • 4 cups of raw cauliflower florets
  • 1 tbsp ghee ( or butter or olive oil)
  • salt
  • pepper
  • Turkey Taco Meat:
  • 1 pound of lean ground turkey
  • ½ cup water
  • 1 taco packet, or:1 Tbsp. Chili Powder
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. Crushed Red Pepper Flakes
  • ¼ tsp. Dried Oregano
  • ½ tsp. Paprika
  • 1½ tsp. Ground Cumin
  • 1 tsp. Sea Salt
  • 1 tsp. Black Pepper
  • Pepper Salsa:
  • 2 tsp olive oil
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 small onion, diced
  • salt
  • pepper
  • 2 tsp balsamic vinegar
  • Pico De Gallo:
  • 2 pints cherry tomatoes, quartered
  • 1 jalapeno pepper, seeded with membranes scraped out, diced
  • ¼ cup diced red onion
  • 3 tbsp lime juice
  • ⅓ cup cilantro, coarsely chopped
  • salt
  • pepper
  • Extra:
  • Sliced Avocado
Instructions
  1. Have five containers ready to go so you can add things as you go along.
  2. Cauliflower Rice:
  3. Place the cauliflower florets inside the bowl of a food processor and pulse a few times until the rice consistency is there.
  4. Do not over pulse, it could get liquidy and mushy.
  5. Heat a large saute pan over medium heat and add ghee.
  6. Add rice and saute until tender.
  7. Sprinkle with salt and pepper.
  8. Add rice to one side of the container.
  9. Turkey Taco Meat:
  10. Brown ground turkey over medium high heat.
  11. Drain any grease (there shouldnt be much , if any)
  12. In a small bowl, whisk together all spices to make taco mix (not necessary if using a packet)
  13. Add water and spices
  14. Cook over a low heat until meat is coated with spice mixture and fully cooked.
  15. Add to container
  16. Pepper Salsa:
  17. Add olive oil to saute pan
  18. Add peppers and onions and let saute until golden brown and fragrant.
  19. Turn off heat and add balsamic vinegar
  20. Sprinkle with salt and pepper
  21. Add to container
  22. Pico De Gallo:
  23. in a small bowl, add tomatoes, jalapeno and onion.
  24. Toss well.
  25. Pour lime juice over the mixture
  26. Sprinkle with salt and pepper
  27. Toss with cilantro
  28. Add to container
  29. Right before serving, add diced avocado and toss all ingredients together.

Soups & Stews

Chicken and Tortellini Soup

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I love the changing seasons and the changes I make in my menu. This is why I know I could never live anywhere where the new seasons bring a weather change. I get so excited about the different seasons, and when fall comes I can’t wait to start making my soups, stews and chili. This past fall was no different. I tried out a few new soup recipes, and was pleased with the results. I always make a basic recipe for chicken noodle soup, but something about the addition of tortellini to this soup instead of plain noodles made it way more exciting and really tasty! You can use boneless, skinless chicken thighs in this recipe or chicken breasts. I like it either way, it is totally a personal preference. Enjoy this warm soup on a chilly fall, winter (or spring!) day with a loaf of hot crusty bread and a fresh salad. Dinner that night will pretty much be perfect! Comfort food at its finest.

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Chicken and Tortellini Soup
Author: 
Recipe type: Soup
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
 
This warm and comforting soup will hit the spot on a cold evening.
Ingredients
  • 1½ lbs chicken breasts or thighs, cubed
  • 6 tbsp butter, divided
  • ½ cup sweet onion, diced
  • 2 garlic cloves, minced
  • 5 carrots peeled and sliced
  • 4 celery stalks, sliced
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp dried thyme
  • ⅓ cup flour
  • 8 cups chicken broth or stock
  • 4 cups dry tortellini
Instructions
  1. In a large stockpot or dutch oven, heat 3 tbsp butter until melted and bubbly. Add cubed chicken and cook until lightly browned. Remove chicken from pot and keep warm. Add remaining butter, onion, garlic, carrots and celery. Saute in pot for 5-7 minutes until vegetables are browned and tender. Add salt, pepper and thyme. Stir gently. Sprinkle in flour and coat the veggie mixture. Cook for 1 minute. Pour in broth and bring soup to a boil. Turn down heat, add chicken back in and add tortellini. Cook tortellini for time specified on package minus one minute. Turn off heat and serve.

 

Salads and Dressings

Honey Mustard Dressing

Honeymustard

I love experimenting with new recipes for salad dressings. There is nothing better than freshly made dressings. They are unbelievably easy to make most of the time, and taste ten times better than their store bought versions. This one I had been wanting to make for awhile based on my love of honey mustard anything. It is the best! This honey mustard dip is one of my favorite appetizers and I love ordering salads with this sweet dressing. I finally decided to try my own homemade version and it was really better than I even expected! I love the sweetness that the honey brings which complements the tangy flavor of the mustard and cider vinegar. Try this as a dip for chicken, vegetables or pretzels, or drizzle over crisp greens for a delicious lunch or dinner.

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Honey Mustard Dressing
Author: 
Recipe type: Salad Dressing
Cuisine: Salad Dressings, Sauces and Spreads
Prep time: 
Total time: 
Serves: 1½ cups
 
This sweet and tangy dressing is perfect drizzled over salads, or a perfect dip for chicken nuggets, veggies or pretzels.
Ingredients
  • ¼ cup dijon mustard
  • 2 tbsp yellow mustard
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 2 tsp salt
  • ⅓ cup extra virgin olive oil
Instructions
  1. In the bowl of a food processor or blender, add the mustard, vinegar, honey and salt.
  2. Pulse until combined.
  3. While blender or processor is running, drizzle in olive oil.
  4. Blend until dressing is fully emulsified, thick and creamy.
  5. Chill for 30 minutes.
  6. Serve.

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Christmas Cookies & Bars Desserts

Hot Cocoa Cookies

hotcocoacook1

Well, the holidays are upon us…and if you have been following me for awhile…you know what that means! COOKIES!

You got it. One of my absolute favorite hobbies around the holidays is baking cookies. Lots and lots of cookies! Last weekend, I started my baking…I can do that because I freeze them all and take them out as I need them during the crazy holiday season. I started with three different types of cookies…and one of them was a complete disaster. Unless you like pink, broken shortbread squares for your holiday dessert? Yep. Pink. That is what happens when you mix dough with red and green sprinkles and you cannot get the dough to work so you keep rolling it and rolling it and rolling it…until guess what? The sprinkles start to get warm and melt into the dough and now, voila! Your dough is pink. And broken. And really not even that tasty to be worth all of that work. I mean, we still ate them, but, well whatever. We didn’t want them to go to waste.

The star of my first attempt at cookie baking is this delicious, tender, chocolatey cookie with a melty chocolate center and a gooey marshmallow crowning the top. THIS is the cookie you should make if you are planning just one cookie this whole season. This is it. I promise you, you will not be disappointed.

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Hot Cocoa Cookies
Author: 
Recipe type: Cookie
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
This tender cookie is one of the best cookies you may ever try. A deep, chocolate cookie, with a soft chocolate center and a soft marshmallow on the top. Truly a treat!
Ingredients
  • ½ cup butter
  • 12 oz bittersweet chocolate chips
  • 1¼ cups dark brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • ¼ cup unsweetened natural cocoa powder
  • 1½ cups flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 10 oz dark chocolate bar, cut into 24 squares
  • 12 large marshmallows, halved
Instructions
  1. In a medium saucepan, add butter and chocolate chips. Stir over low heat, stirring constantly until completely melted. Set aside.
  2. In a large bowl, add the brown sugar, eggs and vanilla. Beat on low until smooth and creamy.
  3. Add in cocoa powder, flour, baking powder and salt. Beat lightly just until combined.
  4. Add chocolate mixture and combine well.
  5. Cover bowl and Chill dough for 3 hours.
  6. Line a baking sheet with parchment paper and preheat oven to 325 degrees.
  7. Scoop chilled dough into 2 tbsp balls.
  8. Place on baking sheet about 2 inches apart. Press down each ball to lightly flatten.
  9. Bake for 10 minutes.
  10. The cookies may look slightly undone, just go with it!
  11. Take out of the oven and place one square of chocolate into each cookie and press down.
  12. Place a marshmallow half on top.
  13. Return to oven and bake for 6 more minutes.
  14. Remove from oven and let sit on cookie sheet for 2 minutes.
  15. Transfer cookies to a cooling rack and cool completely.
  16. Cookies can be stored airtight for up to a week, or frozen for up to two months.

hotcocoacook2

Appetizers Fall Halloween Snacks

Creamy Pumpkin Dip

 

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Ok, seriously, where did October go? I am not kidding when I say it. just. started.

I feel like I just began to start my pumpkin baking craziness (I heart pumpkin), and now, it is going to be peppermint and egg nog everything before I have even finished getting my fill of pumpkin and apples. We really need more months in between the holidays during my favorite time of year.

I am trying to cram it all in these days and this pumpkin dip is definitely helping. Smooth and creamy, it is one of the most delicious, quick and easy pumpkin desserts to get my pumpkin fill during this time! My friend Cheryl introduced me to it just a few nights ago. She says it isn’t her recipe, but if someone makes something for you and you love it, ask for the recipe and they pass it along…then it becomes their recipe! I made a couple tiny tweaks to make it my own and the results were delicious! She served it with cinnamon pita chips and I cannot do it any differently. It is delicious!

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Creamy Pumpkin Dip
Author: 
Recipe type: Dip
Cuisine: Appetizers
 
This deliciously creamy dip will quickly become one of your family's fall favorites!
Ingredients
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1½ cups canned pumpkin
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 cups whipped topping
Instructions
  1. Cream together cream cheese and powdered sugar with a hand mixer.
  2. Add in pumpkin and spices and continue mixing.
  3. Fold in whipped topping.
  4. Chill for 30 minutes.
  5. Serve with sliced apples, graham crackers or cinnamon pita chips.

 

 

Salads and Dressings

Italian Chopped Salad

chopped-salad

So I am definitely on this salad kick these days. It is definitely better than a butter and heavy cream kick. That is usually my November/December kick.

Another salad post, you might be thinking…

These salads are so much better than your usual salads. I mean this kale salad? I could eat this DAILY. I am talking about kale and saying I could eat it daily. You know it MUST be good! This taco salad? A pure win with my family. My five year old who is the pickiest of all my kids (who aren’t really picky at all, so he probably isn’t too picky to most standards, but to us, he is picky!) will eat this salad as if he hasn’t eaten in days!

This Italian Chopped Salad is good with a lasagna just pulled from the oven, but can also stand on its own as a meal. The tangy, flavorful dressing pulls all the crunchy veggies together and the decadent tasting croutons make this indulgent without it really being an indulgence. As I say with all my salad recipes, this can be easily customized to your tastes too. Feel free to add different veggies, cheeses and meats that you like, or take away the things you do not.

I love this salad with some crusty bread, or along side a pizza that we ordered in. So, dig in, and enjoy those vegetables in a way that tastes good!

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Italian Chopped Salad
Author: 
Recipe type: Salad
Cuisine: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 1 large salad
 
This is a flavorful salad that goes with any pizza, pasta or sandwich, or can stand alone as its own meal.
Ingredients
  • SALAD:
  • 4 cups chopped romaine lettuce
  • 4 cups chopped spinach leaves
  • 1 cucumber, peeled, quartered
  • 1 cup cherry tomatoes, quartered
  • 1 red pepper, diced
  • 1/ 2 cup asiago cheese, cubed
  • ½ cups pepperoni, cubed
  • Other options:
  • red onion
  • artichokes
  • black olives
  • green olives
  • blue cheese
  • cooked, cubed chicken
  • roasted red peppers
  • CROUTONS:
  • 1 loaf crusty bread, cubed
  • ¼ cup olive oil
  • 2 tsp garlic salt
  • 2 tsp dried Italian Seasoning
  • 2 tsp dried thyme
  • ½ tsp black pepper
  • DRESSING:
  • ⅔ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp sugar
  • 1 tsp garlic salt
  • ½ tsp onion salt
  • 2 tsp Italian Seasoning
  • ¼ tsp black pepper
Instructions
  1. Combine dressing ingredients in a jar. Shake well and refrigerate for 30 minutes.
  2. To make the croutons:
  3. Preheat oven to 400 degrees
  4. Line a 13x9 baking sheet with parchment paper
  5. Toss bread cubes with olive oil and spices in a large bowl
  6. Spread in a layer on baking sheet
  7. Bake for 15 minutes
  8. Turn off oven but leave croutons in there until oven completely cools down
  9. Remove and let sit for 10 more minutes
  10. Combine all salad vegetables/cheese/meat in a bowl
  11. Toss with croutons and dressing
  12. Serve immediately

choppedsalad2

Chicken & Turkey Main Dishes Pasta

Pesto Chicken Bake

pestochickenbake

More than anything else, I have been asked to share some “quick and easy” meals. This is a dinner that is as easy as it can get! I threw this together in no time flat, the kids loved it and clean up was minimal. Can I say “win-win”?

You can surely put a homemade spin on this if you want to and have the time. Otherwise, I am giving you full permission to use store bought versions of some of the ingredients below. It still tastes delicious and makes the prep time even faster and really easy! Feel free to prep this ahead of time and put it in the fridge. When you get home from work, preheat that oven and put the pan in to gradually warm up with the oven. Start a pot of water on the stove for the pasta and throw a quick salad together. You literally will have dinner on the table in thirty minutes flat. Dinner ready-family happy, one night in the books as a success!

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Pesto Chicken Bake
 
Ingredients
  • 4- 4 oz chicken breasts, cubed
  • salt and pepper
  • 1 cup pesto sauce
  • 2½ cups marinara sauce (I use homemade, but if you need to save time, a jar is good!)
  • 2½ cups shredded mozzarella cheese
  • Hot cooked pasta, for serving
Instructions
  1. Preheat oven to 400 degrees.
  2. Lightly salt and pepper the chicken cubes.
  3. In a large bowl, toss chicken with pesto sauce.
  4. Spray a 13x9 inch baking pan lightly with cooking spray.
  5. Spread chicken cubes in a single layer on the bottom.
  6. Pour sauce over the chicken.
  7. Sprinkle with mozzarella cheese.
  8. Cover pan with foil and bake for 20 minutes, or until chicken is cooked through.
  9. Take foil off and bake for 15 minutes more until cheese is browned and bubbly.
  10. Serve over hot cooked pasta

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Chicken & Turkey Pasta

Chicken and Orzo

orzodinner

I posted a picture of this dish on Instagram, and my good friend texted me and said, “Oh really? You just “whipped” this up?”

She was giving me a hard time, with love of course. She always laughs that I say I made something and it was easy. I understand that. I love to cook. Some things that seem easy for me, may not really seem that easy for others who don’t love to cook as much. That being said, this dish is actually really easy! I mean it. It is almost a one pot dish, but you have to cook the pasta separately. Does it sound as easy and convenient saying it is a “2 pot dish”? Yeah. That doesn’t sound as good.

Anyways, this is a really good dinner, something the whole family would love, and is really easy! The best part is that it is pretty versatile. Switch out the chicken for some shrimp if you think you would like that better. Try asparagus or broccoli instead of the veggies I chose to use. It is really easy to make several different dinners out of this one recipe!

Like I said, easy.

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Chicken and Orzo
Author: 
Recipe type: Pasta and Chicken
Cuisine: Dinner
 
This is an easy, versatile dinner that will please the whole family.
Ingredients
  • 1 lb boneless, skinless chicken breasts, cubed
  • 2 tbsp butter
  • 2 garlic cloves
  • ¼ cup red onion, diced
  • 2 zucchini, sliced and quartered
  • 2 yellow squash, sliced and quarted
  • 4 carrots, sliced and halved
  • 2 tbsp olive oil
  • 1 lb box of orzo pasta, cooked and drained
  • Salt and pepper to taste
  • Fresh shaved parmigiano reggiano, optional
  • Fresh basil, sliced, optional
Instructions
  1. In a large pan, heat butter.
  2. Salt and pepper cubed chicken and add to melted butter in pan.
  3. Saute about 5-7 minutes or until completely cooked through and lightly browned.
  4. Remove chicken from pan and set aside.
  5. Drizzle olive oil to pan
  6. Add garlic and onions and saute until golden.
  7. Add zucchini, squash, and carrots.
  8. Cook for about 7-10 minutes until lightly browned and soft, but still slightly crisp.
  9. Add chicken back to pan.
  10. Salt and pepper to taste.
  11. Add cooked orzo and toss
  12. Sprinkle with basil and parmesan cheese.

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