Cheese, Tomato, and Herb Twists

Well, another month has rolled around, and it is time for another round of the secret recipe club.  This month I was assigned a fun blog called, The More Than Occasional Baker written by Ros.  Ros has a love for baked goodies, both sweet and savory, and enjoys participating in cooking challenges.

I really enjoyed looking through the many different posts at The More Than Occasional Baker.  There is a wide variety of delicious recipes to choose from.  I was drawn to all 30 of the recipes made with peanut butter  because it has been a while since I have tried anything new with the husband's favorite ingredient, but in the end practicality and time won out.  I chose these tasty Cheese, Tomato, and Herb Twists because I needed an easy and tasty side dish to serve with dinner one night.  I had all the ingredients on hand and was able to whip these babies out in no time flat.

Honestly, I was a little worried about how these would turn out.  I'm not 100% sure, but, based on the spelling on The More Than Occasional Baker blog, Ros if from the UK or Australia.  I wasn't sure that what I thought "tomato puree" was would be the same thing that Ros used in the original recipe.  But, either way, the final product we delicious!  I added a little bit of chopped roasted garlic to my twists, and a pinch of salt.  My children devoured them.  They were great as a side for our pasta, as well as a tasty snack later in the evening.  ENJOY!!

Cheese, Tomato, and Herb Twists
Recipe Source: The More Than Occasional Baker

1 sheet of puff pastry, thawed
1 egg, beaten
1 small can of high quality tomato paste
1/2-1/3 cup grated mozzarella cheese
dried Italian herbs
pepper
roasted garlic (optional)


Pre-heat your oven to 425 F.

Roll out one sheet of puff pastry on a floured counter or baking sheet.  Brush it with the beaten egg.  Turn it over and spread a layer of tomato paste.

Sprinkle a layer of cheese, dried herbs, pepper and roasted garlic.

Cut the dough into strips, twist the ends and place back on the baking sheet.

Bake for 10-18 minutes depending on the size of your twists.

Cinnamon Swirl Bread

As I have mentioned a time or two on this blog, I LOVE bread.   In the past, I have made all kinds of recipes from delicious orange rolls, to satisfying bread sticks and bread bowls for hearty soups.  But, my all time favorite way to eat homemade bread is in the form of toast.

Now, I am not a toast snob.  I really love any kind of bread as toast.  Whenever I make a loaf of Oatmeal bread, or no knead bread I save a slice for a snack or breakfast.  Then I toast it up and cover it with butter...oh, it is so good!  A few days ago, as I was sprinkling said toast with some cinnamon and sugar, and I realized that I had never made cinnamon swirl bread.  That was about to change!

I went on a quest to find a recipe.  Luckily,  I had one already pinned on my Breads page on Pinterest.   It comes originally from Babble.com.  The author, Jaime, originally posted the white bread recipe on her blog, Sohpistamom, and the Cinnamon Swirl Bread on Babble.com.

 As bread recipes go, this one is basic and produces the most wonderful bread. But, it can also be combined with cinnamon and sugar to make a loaf of Cinnamon Swirl Bread. That is what I did and I am so happy that I did.  There was just enough cinnamon, sugar, butter mixture swirled between layers of the bread dough.

 There are two ways to create the cinnamon swirliness (new word!).  The first is to mix an egg white with sugar and cinnamon, spread it on the dough, roll up and bake.  The second method is to spread butter on the dough, cover it with the cinnamon and sugar, roll up and bake.  I tried both versions, and discovered the egg white method just didn't turn out for me.  I ended up with a soggy, collapsing loaf of bread.  So I tried the second method and loved the results.

Which ever method you like, I urge you to try it soon. You will love it and so will your family, ENJOY!

Cinnamon Swirl Bread
Recipe Source: Jaime at Babble.com

1 tablespoon instant or rapid rise yeast
3 1/2 cups unbleached flour (divided)
1 1/4 cups warm water
2 tablespoons olive oil
2 tablespoons honey
3/4 teaspoon salt
extra oil for the bowl during rising

*Cinnamon Filling:
4 tablespoons softened butter
1 cup sugar
3-4 tablespoons of cinnamon (this depends on how cinnamony you want your bread)

*Alternative Filling Option:
1 egg white
1 cup sugar
3-4 tablespoons of cinnamon

*I tried both fillings and prefer the one with butter.  This is something you will have to try out on your own.


In a small bowl combine the water, oil, and honey.  Set aside.

In the bowl of your mixer, combine the yeast, 3 cups of the flour, and salt.  Mix for a few seconds to make sure everything is well combined.  Slowly add the wet ingredients to the dry.  If needed, add some of the reserved 1/2 cup of flour.

When the dough cleans off the side of the mixer bowl, you are ready to knead.  I let my mixer do this for me, but you can do it by hand as well.  Knead the dough for about 10 minutes.  Remove from mixer, roll into a large ball and then place in a greased bowl.

Cover the dough, and allow it to rise until almost double in size in a warm place in your kitchen, about 30-40 minutes.  I use my oven with the light on for the first rise.

When the dough has risen, gently deflate it.  Roll it out into a rectangle that is roughly 5 inches by 14 inches.  Spread the dough with softened butter and cinnamon sugar.

Roll up tightly from the narrow end.

Place the dough into a grease bread pan.

Again, cover and let it rise in a warm place. While your dough is rising, preheat the oven to 350 F.

Once the dough has risen, place it in the oven and bake for 25-35 minutes.  Remove from pan and allow to cool, if you can!

Orzo, Cranberry, and Apple Salad

I love a good pasta salad, but I am also very picky about my pasta salads.  As a result I don't typically eat other people's salads, nor do I try new recipes.  I stick with what I know and love.  However, this month I stumbled on to this Orzo, Cranberry, and Apple Salad when I was assigned to Life and Kitchen for my Secret Recipe Club blog.

Life and Kitchen  is run by Lindsey, a busy mom who enjoys cooking for her family and having fun.  She writes her blog for her daughter and family in a hopes that one day they will understand what day to day life was like growing up in their family.  Lindsey's most current posts don't have meat in them.  In 2012  she gave it up and no longer cooks with meat products.  But, that doesn't mean her recipes aren't super tasty! And, her older recipes do have meat so if that is what you are after you can find it on her blog. 

I searched through her blog and found many recipes I was tempted to make. I narrowed my choices down to Apple Croissant Bread Pudding , Queso Blanco, French Onion Soup , and Orzo, Cranberry, and Apple Salad.  The orzo salad won out because it looked light and refreshing, perfect for the Spring weather we have been having.

Now, like I already said I don't typically stray away from my favorite pasta salad, so this was a big step for me!  The flavors in this salad can't be explained.  The dried cranberries and granny smith apples add a delicious tart bite to the almonds and pasta.  I loved the vinaigrette made with maple syrup and apple cider vinegar too because it soaked into the pasta and created a little morsels of tastiness in each bite.  

My family had mixed reviews.  My son would have no part of it.  My husband said it was ok.  My oldest son, daughter, and I decided that we liked it best completely chilled the next day.  Really, it is up to you how to serve it.  We tried it warm, room temperature, and cold.  Cold was my favorite and the way I will eat it in the future.  I did make a few changes.  I used two apples instead of one, two cups of dried cranberries, and one cup of toasted almonds. I also chose to cook my orzo in chicken broth rather than vegetable broth and then added some cut chicken breasts so I could make the salad a main dish for my family.  I hope you ENJOY!

Orzo, Cranberry, and Apple Salad

Recipe Source: modified slightly from Life and Kitchen

2 tablespoons olive oil
1 pound orzo
4 cups chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
2 medium green apples, diced into small pieces
2 cup dried cranberries
1 cup slivered almonds, toasted*
1-2 chicken breasts, roasted and cut into small pieces

Vinaigrette:
1/4 cup apple cider vinegar
3 tablespoons maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

In a medium sauce pan, heat the olive oil.  Add the orzo and cook for a few minutes until it is toasted and just light brown in a few spots.  Pour in the broth of your choice and cook until the pasta is al dente, about 10-11 minutes.  Strain off any liquid that may be left in the pot.

Put the cooked orzo into a large bowl.  Add the chopped herbs, apples, cranberries, almonds and chicken.  Combine well.

In a small bowl, combine the vinegar, salt, pepper, and olive oil.  Whisk well to combine all the ingredients.

Pour the vinaigrette over the orzo mixture.  Combine well.  Serve at room temperature, or place in the refrigerator to cool completely.

*To toast almonds, spread the nuts in a single layer in a non-stick pan.  Allow to toast over medium heat, stirring often.  As soon as you can smell the nuts they are probably done.  You are looking for a very light golden color.  You can also toast them on a cookie sheet in an oven set at 350 F.  Keep an eye on them.  As soon as you can smell them, take them out and let them cool. 

Cookie Dough Greek Yogurt

Today's recipe isn't technically a recipe, but it has become one of my favorite food treats.  I love that it gives me protein, but also tastes like dessert at the same time.  It is cheap, it is easy to make, is portable, and it can be changed to suit your tastes.

I discovered this recipe on Pinterest, and have not changed it very much.  This version is my favorite, but I have made other additions such as white chocolate chips, strawberries  blueberries, and different flavors of yogurt.  You can really do anything you want with it.  ENJOY!

Cookie Dough Greek Yogurt

Recipe Source: The Suburban Girl Gone Country

1 small container Greek yogurt (I prefer vanilla flavor, but you can do use any flavor/brand you like)

1 healthy teaspoon peanut butter

1 tablespoon mini chocolate chips

a splash of vanilla (I really like vanilla)

a dash of salt (because I like the sweet and salty combination)

Combine and enjoy!  

I take this in my lunch and mix it all together right before I eat it.

Other flavor combinations include:

Vanilla Yogurt, white chocolate chips and strawberries or blueberries

Strawberry Yogurt, chocolate chips, vanilla, granola

Lemon Lime Yogurt, white chocolate chips, macadamia nuts

Chipotle Sweet Potato Fries with Garlic Aioli Dipping Sauce

I am so excited to share this recipe with all of you today!  Why, you ask?  Well two reasons.  First, because today is Secret Recipe Club reveal day and I was assigned to an AMAZING blog and second, because the AMAZING blog is packed full of healthy, but delicious recipes.

The recipe I am in love with is Baked Chipotle Sweet Potato Fries with Garlic Aioli Dipping Sauce and it comes from Laura over at The Healthy Jalapeno.  Her blog is full of recipes that are made with fresh ingredients that are good for your body.  She says she has, "no special talents," but don't believe that because her food is awesome!  Every recipe she makes for her new hubby and herself looks tasty, with a capital T!  

I first contemplated one of her many smoothie recipes , because I am always in a rush in the mornings and need a filling, healthy breakfast.  Then I spent some time on her snacks page drooling over a ton of options for my wine book club, (doesn't this Carmelized Onion Tart with Gorgonzola and Brie look heavenly ) But, I finally listened to a craving I had been having and felt inspired to make  Baked Chipotle Sweet Potato Fries with Garlic Aioli  because I wanted some french fries to pair with my oven baked chicken fingers. 

These Sweet Potato Fries were a hit with my entire family!  They were sweet and a little bit spicy.  I loved the garlic dipping sauce so much that I decided to use it as a dip for bread later in the evening.   For the sauce, I added fresh garlic instead of granulated garlic, and used reduced fat mayonnaise and sour cream to reduce the calories and fat.  I especially like that these fries are easy to make, and can take the place of a regular fry anytime.  I have found my go to healthy option with this recipe! ENJOY!!

Baked Chipotle Sweet Potato Fries 

with Garlic Aioli Dipping Sauce

Recipe Source: The Healthy Jalapeno

**Please note, I tripled the recipe so that I had enough fries for my family.  I am posting the recipe as I prepared it.  You may need to adjust your quantities depending on the serving size you need.**

Baked Chipotle Sweet Potato Fries

3 Sweet Potatoes, peeled and cut into french fries

3 tablespoons olive oil

3 egg whites

1 1/2 teaspoons salt

1 1/2 teaspoons chipotle chili powder

1 1/2 teaspoons white pepper 

3/4 paprika
additional salt if desired for sprinkling over the top after the fries are out of the oven

Garlic Aioli 
**Again, cut this down or increase depending on the amount you are serving**

3 tablespoons reduced fat mayonnaise

1/2 cup reduced fat sour cream 

3 large garlic cloves, very finely minced (you may use granulated garlic as well)

5 tablespoons fresh lemon juice

salt and pepper

Pre-heat your oven to 400 F.  While it is heating up, line your baking sheet with parchment paper.  

In a mixing bowl, combine the oil, egg whites, salt, chipotle powder, pepper, and paprika.

Add the sweet potatoes and toss to coat evenly with the coating.  

Lay the potatoes on the baking sheet in a single layer.  Bake for about 20 minutes on one side and another 20 minutes on the second side or until tender and brown on the edges.  Sprinkle with salt and serve with garlic aioli or your favorite dipping sauce.