Category Archives: Recipes

Heavenly Baked Pumpkin Donut Holes

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Happy National Donut Day! Give one of my favorite recipes a try! 🙂

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One of my favorite things about fall is when Starbucks brings back the Pumpkin Spice Latte! Though I’m not ready for fall yet, I was craving pumpkin so I decided I would try to find a recipe to fulfill my craving. Boy did I succeed! These pumpkin doughnut holes are quite possibly my favorite thing I’ve ever made for breakfast. I can’t even tell you the last time I’ve had a doughnut–I can never bring myself to eat one even if I have the most severe cravings because I know they are fried and filled with fat. Besides the butter & sugar in this recipe, these are a pretty solid option to fulfill your craving without going overboard. I honestly didn’t adjust the doughnuts to look like they are glowing either–I swear they glow on their own they are that heavenly. Matt had a request for a cream cheese glaze…

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Slow Cooker Pork Loin and Sweet Root Vegetables

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It has most certainly been awhile! You must be under the impression that I’ve been surviving on take out and peanut butter sandwiches!  No worries…things haven’t been that bad. School is a bit busy (aka overwhelming), so it has been a lot of slow cooker meals for us. Who ever created the crock pot, I thank you. I appreciate the lack of mess every evening and the fact that dinner is taken care of each morning before I walk out the door. This particular crock pot creation was a home run. Simple and delicious, what can be better?

IMG_2339The Ingredients:

  • 1 pork loin (whatever size feeds your family best, the one I cooked was about 1.5 pounds); allow it to take the chill from the refrigerator off while preparing the rest of the recipe
  • 1 large sweet onion, sliced into 1/2 inch rounds
  • 3-4 cloves of garlic, minced
  • 1/2-3/4 cup fresh pineapple, cut into 1/2 inch pieces
  • 1 large or 2 medium carrots, cut into 1/2 inch pieces (and whatever else may sound good in your refrigerator, diced potatoes would also be fantastic!)
  • 1/4 cup apple cider or pineapple juice
  • For the dry rub: 1/2 tsp. ancho chili powder, 1/2 tsp. cumin, 1/2 tsp. garlic salt, a pinch of cayenne or red pepper flakes, 1/2 tsp. fresh cracked black pepper  Read the rest of this entry

Mini Angel Food Cupcakes

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Hi! Remember me!? I know…it has been a much longer hiatus than I anticipated! I apologize for just up and disappearing like that! In case you have been drooling over the mini angel food cupcakes, I thought that it was time that I FINALLY shared the recipe. What a cliff hanger, eh? Over a 2 month wait! On the bright side, school has been going fantastic! I am officially half way done my didactic year (thank goodness!). I hope you all have been enjoying the signs of spring:) I know I enjoyed the sunshine on my walk to the library this afternoon. Today I’ll share my recipe for the mini angel food cupcakes and hopefully get the one for the amazing, homemade strawberry buttercream frosting to you in the near future. I am looking forward to cooking with fresh ingredients over the next few months, so I promise to start sharing more again soon. I would love to hear from you! Any suggestions on receipes you’d like to see on kitchen anatomy in the near future? 
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The Ingredients:
  • 4 large egg whites
  • ½ tsp cream of tarter
  • ÂĽ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup sifted powdered sugar
  • â…“ cup sifted flour
  • Pinch of salt

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I baked you something sweet for my SITS day!

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Hello SITStahs!

Thanks for taking time out of your very busy days to come and check out what kitchen anatomy is all about! Since you are all my guests, I baked you something sweet. I wanted to make sure you were treated like my friends and if you are my friend, you are spoiled with lots of delicious treats. I decided to make some amazing mini angel food cupcakes with homemade fresh strawberry buttercream frosting in your honor. Since we’re virtual friends, I’ll be sure to enjoy each and every one of them while paying my gratitude to all of you. The calories don’t count if you’re doing it for friends right? That’s what I’ll tell myself at least…

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Interested in the recipe? Stop back by later this week…I’m studying for a rather large (33% of my grade) pharmacology exam that is consuming my life for the near future. I promise to share it and you definitely don’t want to miss it. Ah, the joys of being a Physician Assistant student…never quite enough time in the day!

I appreciate you stopping by and look forward to visiting your website and seeing what you are all about! I hope you enjoy some of the recipes I created and that you are able to incorporate some of my creations into your recipe repertories. If you were looking for a specific recipe and don’t find it here, I would love some request. I love the challenge of creating new things in the kitchen.

Thanks again for stopping in! I hope you enjoyed it!

Maple Sausage, Pepper, & Potato Breakfast Casserole

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Husbands ask for a lot of things…and some requests are harder to grant than others. Like when they try to convince you that entertaining the idea of them growing a mustache for a month will make them look cool or when they think its a good idea to watch television in place of folding laundry. Thankfully, one for a breakfast casserole was something I could happily oblige to. Not only does it make husband happy (and possibly more inclined to fold laundry while watching football) it’s easy to throw together and tastes amazing.

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mmmm cheese and sausage, what more could you ask for?

Here’s a little story for all of you, we’re friends now right? It seems as though we’ve had a pretty steady friendship for the past 6 months and I feel ready to open up to all of you. Anyhow, now that we’ve established our virtual relationship, here’s the story. This one time, my very sweet husband, thought it would be a great idea to cook me breakfast. He actually surprised me while I was still sleeping. I woke up to a very proud husband. Matt announced, “I made you eggs!” I smiled and was excited about his very thoughtful gesture. He poured me a glass of orange juice and said “Not only did I make you breakfast, but there is a secret ingredient!” Yeah, I was worried too. So I smiled, picked up a forkful of the mystery eggs. I couldn’t even chew it….it tasted that bad! I gulped it down. Care to guess what was in them? Maple syrup, hot peppers, and feta cheese. Don’t get me wrong, these are actually a few of my favorite things. Mixed into eggs together however, not so great. I politely ate my whole plate but I’ll tell you I sure didn’t ask for seconds…

The Ingredients: 

Makes an 8 x 8 pan

  • 8 0z frozen of potatoes  
  • 5 eggs scrambled
  • 1 lb of breakfast sausage
  • 1/2 red pepper & 1/2 yellow pepper, diced
  • 1/2 medium onion, chopped
  • 2-3 cloves of garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 cup of freshly grated cheese, I used pepperjack (I actually roughly chopped a block of cheese and put it in my food processor to grate it; great time saving tip!)
  • Salt and pepper

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Pomegranate and White Chocolate Scones

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I can’t even begin to explain how much I love a good pastry in the morning with my coffee. My brain sometimes tells me that it’s a bad idea, but look how delicious these scones look. How bad could they be? Thankfully I figured out a way to make them taste fantastic but not be a huge calorie bomb like many of the purchased baked goods (for example a blueberry scone from Starbucks is almost 500 calories per serving; gasp! but they’re so good!). Now you can have your cake (scone) and eat it too. This recipe only has a few tablespoons of sugar and absolutely no butter. Seems too good to be true doesn’t it? Seriously though, you won’t believe how good they taste until you give them a try.

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Feeling less guilty about drooling over them yet?

The flavor combination may seem a little weird to some, but it’s actually pretty amazing. I found myself with about 4 cups of pomegranate seeds after buying two gigantic softball sized pomegranates and needed to find a creative way to use them. I started reminiscing about some chocolate covered pomegranate candies I’ve had in the past and voila a new recipe was created. If you’re not sold on the flavor paring feel free to add blueberries, strawberries, diced apples etc. instead. Hope you enjoy them! They are a fantastic treat and ridiculously easy to make.

The Ingredients:

  • 2 cups of flour
  • 3 tbs of sugar
  • 3 tsp of baking powder
  • 1/2 tsp of salt
  • zest of one small orange
  • 1 cup pomegranate seeds
  • 3/4 cup white chocolate chips
  • 1 1/4 cup  half and half (or substitute half regular milk if heavy cream now makes this recipe horrifying to you)

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Corn Chowder and Parmesan Crisps

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It has been a lovely few weeks off from school but tomorrow classes resume. I look forward to the new challenges ahead but know that it does mean that my free time is about to be non-exsistent again. In order to prepare, I wanted to cook a few big meals which I could store in the freezer for Matt and I while we get back into the swing of things and our ever crazy schedules. Since corn chowder is probably one of my favorite parts of my New England heritage and because I was deeply craving some comfort food before all the stressors in my life return, I thought tonight would be the perfect night for it. Not only does this recipe take less than 20 minutes to throw together, it also feeds a crowd.  I had never made it in the crock pot before but I was pleasantly surprised with how easy it was to make and also how delicious the results were. I think you’ll love it and your family will too. It also freezes great and can be reheated in the crock pot without trouble. The parmesan crisps are also super simple to make and taste fantastic. Matt really enjoyed them because if you layer them on top of your soup it actually melts into the soup. Creamy soup and salty cheese? You can’t go wrong. Hope you enjoy it as much as we did! I’m planning on reheating a big bowl of corn chowder tomorrow for lunch.

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Corn Chowder

The Ingredients:

  • 1 48 oz box of Chicken Stock
  • 16 oz bag of frozen sweet yellow corn
  • 1.5-2 lbs of new potatoes, cut into similar size pieces
  • 1 red bell pepper, diced
  • 1/2 cup carrots, peeled and chopped
  • 1/2 medium onion, diced
  • 2 cloves of garlic, minced
  • 4 pieces of bacon, chopped
  • 1 cup half and half, heavy cream, or milk of your choosing
  • 2 heaping tbs of flour
  • Salt & fresh cracked black pepper
  • 1 bay leaf
  • A pinch of red pepper flakes
  • Parsley for garnish

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Herbed Ricotta, Pistachio, & Lavender Bruschetta

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Happy New Year all! I hope that everyone was able to celebrate 2012 and welcome the beginning of a new year. Matt and I are looking forward to all that 2013 brings and welcome any new adventures that may arise. We are grateful for a wonderful family and for our quite amazing group of friends. We also look forward to celebrating our second wedding anniversary early next week! I can’t believe that two years have already passed! Time flies when you’re married to your best friend! I look forward to the new opportunities and challenges that will arise this year. I hope that everyone had a wonderful NYE and has a prosperous, healthy year ahead!

Anyhow, onto one of my favorite appetizers! We frequent a wine bar in Philadelphia called Tria that not only has fantastic wine, but delicious small plates. We are obsessed with their herbed ricotta and pistachio bruschetta. It is fantastic! We honestly order 3 small plates of the amazingness every time go in. Since our obsession seems to be insatiable, I thought that it was important that I figured out how to make an as delectable version at home. I think the true secret is the addition of the pistachios and since I’m a honey addict, it also makes the plate for me too. It’s so easy to make and is sure to please your family or any guests!

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It may not look like a lot, but boy is it amazing!

This recipe is very variable, you can either prepare a little or a lot depending on what you are planning on serving it for. I often make a small batch and eat it in place of a sandwich for lunch. So there are no specific measurements but require you to go more on taste and the amount you want to prepare.

The Ingredients:

  • 1 loaf of french bread, sliced on the bias into half inch thick slices 
  • 1 jar of fresh or store prepared ricotta
  • Pistachios, shelled and roughly chopped
  • Fresh basil, chiffonade (aka small strips; it’s easiest to roll on bunch of leaves and then cut them into small strips)
  • Dried lavender
  • Honey
  • Salt & fresh cracked black pepper

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