Cannoli Dip and Cinnamon Sugar Pita Chips

Yay!  Our first sunny spring weekend in Wisconsin! I know I'm elated…how about you?

I think everyone around the All Things Libby house feels little more well rested and rejuvenated after our lungs had a chance to be filled with fresh spring air, that and a little vitamin D go a long way for this outdoor soul.   Even had the boys helping me in the yard this summer.  Big dreams for the yard this summer...I'll keep you posted of progress!

This weekend's treat was a light, fluffy, sweet and creamy Cannoli Dip served with cinnamon sugar pita chips.  It was super easy to whip up and there was plenty to enjoy!

Start by blending 8 oz of cream cheese with 15 oz of ricotta.

Then add 2 tsp of vanilla extract and 1 cup of powdered sugar.

Finally, fold in one cup of mini chocolate chips, which were great for some added texture, of which I am a huge fan!

Low fat versions of both of the creamy ingredients were used and you wouldn't even know that the fat was missing amongst this creamy deliciousness.

To make the cinnamon sugar pita chips, the oven was preheated to 375 F.

Pitas were cut into chips by using a pizza wheel.

Sprayed with cooking spray and sprinkled with cinnamon and sugar before going into the oven for 10 minutes for the perfect combination of crispy, crunchy and chewy.

This dip would be a great addition to next week's Mother's Day menu or a nice treat for a picnic or family gathering.

As you can see, this dip was also served with scrumptious strawberries, which are also just coming into their prime!



Cannoli Dip

8 oz of cream cheese
15 oz of ricotta
2 tsp of vanilla extract
1 cup of powdered sugar
One cup of mini chocolate chips

Mix all of the ingredients together and refrigerate before serving. 

Cinnamon Sugar Pita Chips

Pitas
Cooking Spray
Cinnamon
Sugar

Preheat oven to 375 F
Cut the pitas into chips with a pizza wheel.  
Coat with cooking spray, sprinkle with cinnamon and sugar. 
Baked for 10 minutes, less if using halves of the pitas.  

They crisp up nicely as they cool.  

Taco Pizza and a gluten-free crust!

May has finally arrived!

Generally, I'm a pretty big fan of April, as temps warm up and new growth is apparent every where you look.  Well, since that wasn't really the case around Wisconsin this year, I'm ready to say good riddance to April and bring on the warmth and sunshine of May.

In addition to anticipating the full force of spring, we also have Cinco de Mayo to look forward, which is another great holiday for food!  If taco pizzas aren't your thing, there are also Chicken Quesadillas or Shredded Beef Burritos to check out in honor of the upcoming holiday.

Although I must admit, I feel a little bit like I am mixing two cultures here with the taco pizzas.  However, the rave reviews from the family were interpreted as seals of approval and a clashing of cultures is not such a bad thing.  I'll keep that in mind!

Their feedback included "This is the best pizza ever!" from both Landon and Alayna as well as Jerry's pure enjoyment over the gluten-free crust...not missing the wheat at all, hoping he gets to down the whole pizza himself!

Since the family usually requires two pizzas for a meal, I did make one with traditional crust and the other with the gluten-free, the toppings were the same, I'll just walk you through the gluten-free pizza.

The first time I had this gluten-free crust, I was at my sister's house and she made it for me.  Since then, as I've continued to research gluten free crusts, this still remains my favorite because it is made with all standard kitchen staples.  Cream cheese, 2 eggs, 1/4 cup Parmesan, 1 tsp Italian seasoning and 2 cups shredded mozzarella.  Easy enough!

Start by softening the cream cheese, then whisking in the eggs, Parmesan, seasoning and finally stirring in the shredded mozzarella.

This time around, I baked it on a parchment lined baking sheet.  This worked much better than the 9x13 glass pan, as it was quite a bit more difficult to get out of the pan.

Dump the crust mixture out on the pan, spread it into an even layer and bake it at 375 F for about 20 minutes.  Allowing plenty of cooling time before adding the toppings.

In true taco fashion, 1.5 lbs of ground beef were browned and seasoned.  The traditional pizza sauce was replaced with a thin layer of salsa, before the taco meat was piled on and topped with a taco blend of shredded cheese.

Bake for about 10 minutes before adding crushed tortilla chips.  Bake for another 10 minutes.

For serving, these tasty pizzas were topped with more salsa, sour cream and Libby's Chunky Guacamole.

RECIPE

Ingredients:

Gluten-Free Pizza Crust:

8 oz Cream cheese, softened
2 eggs
1/4 cup Parmesan
1 tsp Italian seasoning
2 cups shredded mozzarella

Pizza Toppings:
Salsa
1# ground beef, browned with taco seasoning added
Shredded Cheese
Tortilla chips - crumbled
Sour Cream
Guacamole

Directions:
Mix all ingredients together, starting with the cream cheese and eggs. 
Spread onto parchment lined baking sheet. 
Bake at 375 F for 20 minutes. 
Cool**

**The longer time allowed for cooling, the more the crust will resemble traditional pizza allowing for sliced to be picked up and eaten rather than requiring a fork.  

Top cooled crust with salsa, taco meat and cheese. 
Bake for 10 minutes at 375 F. 
Top with crushed tortilla chips. 
Bake for another 10 minutes. 

Chewy Peanut Butter Oatmeal Cookies

Happy Rainy Hump Day!

"Life isn't about waiting for the storm to pass, it's about learning to dance in the rain!" 

I'm so thankful for my eternally optimistic husband who finds as much enjoyment in these cliches as I do (ok, probably not quite as much), but with these cool, rainy days, it's a good time to reflect on that that really means.  

So, in an effort to dance in the rain, during this cold, wet stretch of not so springy weather, I decided to whip up some comfort food last night, rather than go straight to bed and wait for the storm to pass.  

Peanut butter cookies have always been my favorite, but once oatmeal is added, they are amazing!  As in, the best cookies I have ever had.

They have the perfect texture with a light crispy, crunchy edge and soft and chewy middle.

Thankfully these have oatmeal in them, that practically qualifies them as health food!

Starting with 2 1/2 cup of quick oats, add 1 1/4 cups flour, 1tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, combine these ingredients in a small bowl and set aside.

Since the oats are so bulky, I do actually get these ingredients stirred up in a separate bowl.

In the mixing bowl, start with 1 cup (2 sticks) softened butter and add 1 cup of peanut butter.  I always go with creamy, as that is what my kids prefer.  I'm sure chunky would be delicious too!

And, I never measure peanut butter…just want to go on record saying that.  I eyeball about 1 cup and go with it.  I know there is a fancy plunger-type measuring canister, that I don't have, but I would not waste the time getting an exact measure as half of the peanut butter would be lost in transition anyway.

Once those first two ingredients are creamed together, add 1 cup white sugar and 1 cup brown sugar, 2 eggs and 2 tsp vanilla extract.

Finally, I fold on the flour and oatmeal mixture, just with a wooden spoon.

I have actually experienced breaking off a mixer head while trying to mix something that is too thick...so, I've finally learned to error on the side of caution, at least as far as mixing is concerned.

The perfect size for this cookie, which yields 3 dozen, is the medium sized scoop from Pampered Chef.

Drop the dough balls onto an ungreased baking sheet.  Bake for 11-13 minutes at 350.  Again, I always go with the lesser amount of time to ensure the chewier texture for these cookies!

The finishing touch on these fabulously tasty morsels, are some chocolates on top.  (Here being executed by the extremely serious Ryker - wish I could share with you his adorable dimple when he smiles!).

Last night we went with mini kisses, which I think are fabulous!  It makes it that much easier to get a little chocolate in at least 3 bites.

RECIPE

Ingredients

2 1/2 cup of quick oats
1 1/4 cups flour
1tsp baking powder
1 tsp baking soda
1/4 tsp salt

1 cup (2 sticks) softened butter
1 cup of peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract

Directions

Mix up first 5 dry ingredients and set aside. 

Cream together next 6 ingredients. 

Add to the dry mixture to the wet ingredients, fold together by hand. 

Bake cookies on an ungreased cookie sheet at 350 F for 11-13 minutes.  

Lemon Dill Baked Cod

Happy Sunday, if the rain stays away, even though it is cloudy, cool and windy, I will be one happy lady!

More soccer today...and while it is bad enough for the players who have to overcome the elements to play their games, it might be worse for those of us on the sidelines, since we are just sitting there, soaking up the raindrops.

I think it is fair for me to make that statement as I have completed my fair share of runs and rides in the rain and once you get started, it's not so bad to just keep going.  Perhaps invigorating to push on, whatever the conditions.  I have some very fond memories of biking with my dad in the rain, those are the kinds of stories that come up year after year.

Whenever returning from a brisk day in the outdoors, I'm always looking forward to a nice warm, healthy, home-cooked meal and today I've got just the one to fit the bill.

This perfectly flavored Lemon Dill Baked Cod recipe dates back to the days, or should I say, nights right after college when the girls and I would get together for dinner.  My friend Pam would make this dish.  She was always more advanced in her skills...while I was still making ramen noodles for dinner, she was serving delightful meals.

Without further ado, start by layering the baking dish with slices from 2 lemons.  I love how when the lemon juices boil, they burst the perfect amount of flavor into the cod loins.

Layer in the loins over the lemon, I used about 2 lbs of cod to feed my family and there weren't any leftovers...there's a shocker!

Top the fish with coarse sea salt, fresh ground black pepper and butter, before adding the fresh dill sprigs as the finishing touch.

Cover with foil and bake at 400 F for 20 minutes, which is when the cous cous and salad were whipped up.

It really is that easy to have a fresh, healthy meal for your family.

The biggest challenge, at least for me, is in the planning stages, having everything on hand and ready to go.  So, I put the frozen cod loins in the fridge the day before and then picked up some lemons and fresh dill at the store after work.

I can't wait to have my own dill, basil and mint growing on my deck this summer.  Do you grow your own herbs?  What are your favorites?

RECIPE

Ingredients
2 lemons  - sliced
2 lbs of thawed cod loins
1/4 cup butter, in thin pats
Coarse Sea Salt and Fresh Ground Pepper - to taste
Fresh Dill Sprigs

Directions
Layer the bottom of the baking dish with the lemon slices. 
Next, add the thaw cod loins. 
Top with salt, pepper, butter and dill. 
Cover and bake at 400 F for 20 minutes. 

Serve with Tzatziki sauce (which I'm working to perfect) and a fresh lemon wedge.  

Mini-Meatloaf(s) (gluten free, I might add)

Happy Friday everyone and welcome to the weekend!  We are kicking off our spring sports seasons this weekend with lots and lots of soccer, along with the first baseball game.  I'm planning on beautiful weather and will throw in lots of layers and rain gear, just in case.

Today I want to share with you a recipe for Mini Meatloaf(s).

Do you agree that there is just something so much tastier about mini...well, anything.

I've already told you how I feel about cupcakes, so cake pops would also fall into the same category.

As would mini-hot dogs, mini-cheesecakes, mini-burgers, mini-pizzas, mini-quiches...you get the picture.

They are inviting, as if to say "Here, I was made just for you!"

Despite a mom's night out for me earlier this week, I still wanted to leave the guys something equally tasty and comforting and the mini Meatloaves were just the answer.

These little Italian beefy bites are pretty quick and easy too! (Which is always welcome).

Started by adding 2 lbs of ground beef, 3/4 cup oatmeal (a gluten free alternative to bread crumbs), 2 tbsp of steak seasoning, 2 tbsp of Italian seasoning and 2 eggs to a mixing bowl.

I have no qualms about mixing this all up by hand, there is something therapeutic about getting my hands dirty, but do what you need to do.

However, if you choose to go the mini meatloaf route, I'm pretty sure you are going to have to, roll up your sleeves and dig in to make up about a dozen mini loaves, one for each reservoir in the muffin tin.

The mini version requires only about half of the cooking time as it's parental loaf. Just 20 minutes at 350 F.

Halfway through the cooking time, pull the pan out and spoon Italian seasoned tomatoes over the loaves, to cook down and soak in, for a little extra flavor and moisture.  (Add a tablespoon of Italian seasoning to a can of diced tomatoes.)

RECIPE

Ingredients
2 lbs of ground beef
3/4 cup oatmeal (a gluten free alternative to bread crumbs)
2 tbsp of steak seasoning
2 tbsp of Italian seasoning
2 eggs
1 tbsp of Italian seasoning 
1 can diced tomatoes

Directions
Combine the first 5 ingredients well in a mixing bowl. 
Divide into 12 individual mini-meatloaves. 
Place in sprayed muffin tins. 
Baked at 350 F for 20 minutes. 

Half way through, spoon the Italian Seasoned Diced tomatoes over top. 

Homemade Strawberry Balsamic Dressing served over Blackberry, Goat Cheese and Chicken Salad

Even if the weather won't cooperate, I'm ready to start eating like it is summer.

Ready for fresh, flavorful, seasonal salads enjoyed on the deck with a glass of wine while the kids play in the yard.

Maybe it is just a daydream, but even if it is just in my mind, I'm ready for it!

So, for dinner tonight, I was inspired by one of the best homemade dressings that I have ever made, Strawberry Balsamic.

It was so good that I was literally licking the spoon after cleaning up after dinner.  I was thinking that perhaps olive oil and balsamic vinegar are the newest ingredients in a smoothie, just add spinach, blend and enjoy!

The second source of inspiration was goat cheese.  It is so smooth and creamy, pair it up with a variety of flavors and textures and the salad will at least bring summer to my dinner table.

Whenever I make a salad as my entree, I always want to ensure that there is enough protein to keep me full for a while.  The easiest, obvious choice, is chicken, but can always be beef or seafood.

To get started, I threw frozen chicken tenders in a pan with some oil over medium heat to thaw and cook. Frozen chicken tenders are my easiest go-to, they cook up quickly!  They were seasoned with some lemon pepper while they cooked.

The ingredients of the dressing, 2 cups of strawberries, 1/3 cup olive oil, 2 tbsp balsamic vinegar, 1 tbsp brown sugar and some salt and pepper were tossed into a blender, pureed until smooth.

So easy, almost seemed too easy for the amount of deliciousness that resulted!

One a mix bed of spinach and romaine, the chicken was layer, then the blackberries, goat cheese and sunflower seeds before the sweet, fresh dressing pulled it all together.

The creaminess of the goat cheese coupled with the juicy texture of the berries, the perfect crunch from the sunflower seeds along with the chicken and crisp lettuce made for a salad that will be welcome as a repeat visitor at All Things Libby throughout the summer.  Especially as the seasonal produce evolves...the dressing and salad will evolve as well.

RECIPE

Ingredients

Dressing:
2 cups of strawberries
1/3 cup olive oil
2 tbsp balsamic vinegar
1 tbsp brown sugar
some salt and pepper, to taste

Salad:
Romaine
Spinach
Cooked Chicken Tender - seasoned with lemon pepper
Blackberries
Goat Cheese
Sunflower Seeds

Directions
Blend the first 6 ingredients in blender until smooth. 

Prepare salad by layering components and topping with dressing. 

Fresh and Bright Shrimp Scampi with Gluten-free Pasta

Hope everyone had a great Easter weekend with friends and family.  Thankfully, the weather finally warmed up and was able to celebrate with a friend and mimosas on the deck enjoying the long-awaited sunshine while the kids were continuing to enjoy the holiday by hiding the eggs in the yard.

Hubby finally made it home from work in time for a traditional Easter meal of ham, cheesy potatoes, grilled asparagus and the family favorite Rhodes rolls in the evening and we enjoyed a leisurely stroll around the neighborhood.  Of course too much sugar was consumed, wouldn't be a holiday without it!

The recipe I want to share with you today is for a fresh, bright, light scampi sauce served with shrimp over pasta.  This was our first adventure with gluten-free pasta and I think it went over pretty well.  Our oldest was the only one who objected.  The rest of us enjoyed it just the same.

With a medley of flavors like this, the fact that anyone even noticed that the pasta was gluten free is beyond me!  I couldn't get over the party that was going on in my mouth!

On with the recipe…Since the sauce itself comes together very quickly, I got the pasta water started first to ensure enough time for the proper cooking.  The 12 oz box of gluten free pasta was Ronzoni and I have no complaints.  But, would always be willing to hear others' recommendations for gluten-free pasta.  

The shrimp scampi started with two tablespoons of butter over medium heat, tossed in one tablespoon of minced garlic and one pound of shrimp.  More shrimp would always be welcome by the gents in my house, so if you've got it, go for it!  Then, top the shrimp with a teaspoon of ground (or crushed) red pepper.

Also, some salt and fresh ground pepper, just a light layer is my definition of "to taste!"  Can always add more later!

I love the mild, underlying, lingering heat in this dish, thanks to the red pepper.

After the shrimp are mostly cooked, seriously, only takes about 5 minutes if they are properly thawed, we can get this scampi sauce under way.

Start with a quarter cup of white wine, I had a Chardonnay on hand that complimented this dish perfectly.

Then, add the juice of half of a lemon or less than a quarter cup of prepared lemon juice.  This adds the brightness to the dish.  Oooooh, I'm salivating at the thought!

While the sauce is simmering, I have to add in my signature vegetable.  This time it was a couple handfuls of fresh spinach, because it wilts perfectly, so quickly.  (Apparently we were in some hurry, but I can't remember for the life of me what could have been so important! Irony at it's finest!)

Other vegetable additions that would work include asparagus, as it is quite seasonal right now, or green beans, as they are always a  popular option.  Just to name a few, but really the options are endless.

Upon draining the cooked spaghetti and serving the shrimp, sauce and spinach over top, the plates were topped with some fresh Parmesan and dried basil (fresh would have been delightful as well...can't wait for the garden!)

I haven't stopped thinking about this dish since we enjoyed it last week.  The brightness of the fresh citrus, coupled with the nutty Parmesan and Chardonnay notes, finished with the lingering heat of the red pepper....I was in heaven!


RECIPE

Ingredients:

12 oz box of gluten free pasta
2 tbsp of butter
1 tbsp of minced garlic
1 pound of shrimp
1 tsp of ground (or crushed) red pepper.
salt and fresh ground pepper - to taste
1/4 cup of white wine
Juice of half of a lemon (or less than 1/4 cup prepared juice)
Fresh spinach
Fresh Parmesan
Basil 

Directions

Cook pasta according to instructions.

Melt butter over medium heat in large saute pan.
Add garlic and shrimp, season with red pepper, salt and pepper.
After tossing once, after about 2-3 minutes, add wine and lemon juice.
Bring to a boil.
Add vegetables.

Serve sauce over cooked pasta, top with Parmesan and basil.