nutella cookies

If you're looking for something healthy...look away. If you're looking for something wrong in all of the right ways, welcome. I have a somewhat unhealthy obsession with nutella, but let's be real, who doesn't? I've been found a few times hiding under blankets with spoonfuls of the chocohazelnutcrack, eyes wildly-large mouth coated in chocolate gold. I decided it was time to make my nutella-love into something more acceptable to eat in public...cookies!

Ingredients (for 18 cookies):

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter (cubed)

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 tbs nutella 

Directions:

1. Preheat oven to 325F. Sift together the flour, baking soda, and salt. Set aside.

2. Cream together the butter, brown sugar, and white sugar until softened and well mixed.

 

3. Beat in the vanilla, egg, and egg yolk until light and creamy.

 

4. Add the 2 tbs of cr...*ahem* nutella and mix quickly to not overblend and keep the streaks.
 

 

5. Make small cookie doughballs, flatten slightly, and pop these badboys into the preheated oven for 16 minutes. Let cool for as long as possible before enjoying with a cold glass o' milk!
 

 

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apricot-dijon glazed salmon

This recipe for apricot-dijon glazed salmon keeps your taste buds intrigued while remaining healthy. Perfect for a weeknight dinner (if you have salmon on hand or nearby), this main dish can be whipped up within 15 minutes.

Ingredients (for 2):
1 lb wild-caught salmon filets
2/3 cup apricot marmalade
1 tbs dijon mustard
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground ginger

Directions:
1. Cut filets into two portions. Line a baking sheet with foil and lightly grease or spray cooking oil to coat. Place salmon on the foil.
   

2. Create the glaze by combining the apricot marmalade, dijon, salt, pepper, onion powder and ginger.

 

3. Coat the salmon with 1/2 of the glaze mixture, reserve the other 1/2 portion.
 

4. Broil salmon for 6 minutes.

5. Coat salmon again in the remaining glaze mixture and pop in oven for another 3 minutes on broil.
 

6. Remove from the oven, plate, and enjoy along-side some healthy veggies and some rice pilaf or a baked potato.
 

 

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red pepper flake green beans

I'm one of those people that love sides more than main-dishes. My whole Thanksgiving dinner is practically made up of sides-only, and that's just the way I like it. These green beans are basic but provide a tiny bit of a kick as a side.

Ingredients (for 2-side portions):
1/2 lb green beans, trimmed
1 tsp salt
1 tsp olive oil
1 pinch of red pepper flakes

Directions:
1. Begin by blanching the green beans to preserve the color and crunch. Bring a large pot of water with salt to a boil. Add green beans and let boil for 5 minutes.

2. Strain and add beans to a bowl of ice water. 
  

3. Add olive oil, a sprinkle of salt & pepper, and a pinch of red pepper flakes to a wok or a large skillet over medium-heat.
 

4. Add green beans and up the heat to medium-high. Stir constantly and cook for 5 minutes, until warmed and crisp.
 

 

 

Serve warm & enjoy!

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onion-cornflake baked chicken

The first full dinner I ever remember making for myself was this onion-cornflake crusted baked chicken. Using only 8 ingredients and done within 40 minutes, it is a perfect first recipe. Unbelievably easy and unbelievably tasty, you're just going to have to make it for yourself to believe it!

Ingredients (for 2):
1 lb free range chicken breast
1 cup greek yogurt
2 tbs dijon mustard
2 cloves garlic, minced
1 tsp pepper
1 package of french onion dip/onion soup mix (1 oz)
2 cups cornflakes cereal
3 tbs butter, melted
 

Directions:
1. Trim chicken of any excess skin or fat, cut into manageable but large strips.  Place in ziploc bag along with greek yogurt, dijon mustard, garlic & pepper. Close & shake to mix, coating each bit of chicken. Place in fridge for 15 minutes.
  

2. Meanwhile prepare coating: add onion mix and corn flakes to a bowl. Crush with hands to create little bits that are evenly mixed.
 

 

 

 

3. Lightly grease a baking pan. When 15 minutes have passed, preheat the oven to 400 degrees and remove the chicken from the fridge. One-by-one push each chicken piece into the onion-cornflake mixture, flip and repeat, shake off the chicken to remove any dangling cornflakes, and place on baking pan. Repeat until all chicken pieces are coated on both sides and laying on the baking pan. 

 

 

4. Drizzle melted butter over all of the pieces of chicken and pop the pan into the preheated oven for 25 minutes.
 

 

5. Remove from the oven & enjoy the crispy, moist, flavorful chicken alongside some rice pilaf and red pepper flake green beans (or other sides of choice!).

 

 

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homemade crepes

Crepes are the skinny light fluffy cousins of pancakes. Chock-full of goodies like nutella, bananas, strawberries, cinnamon-sugar, syrup, and everything a bit naughty, crepes can start your weekend day off on the right foot. You could always play it the healthy way and swap some of the (delicious) sugary-fillings for eggs, shredded chicken, steak, ham, grilled or roasted veggies, to have a brunch or even a dinner meal instead. Using only ingredients I bet you have on hand, these little puppies are whipped up within 10 minutes. 

Ingredients (for about 6 crepes):
2 tbs butter, melted
1 cup flour
1/4 tsp salt
1 cup nonfat milk
1 egg 
Optional mix-ins of choice (I used one banana, cinnamon-sugar & syrup)

Directions:
1. Mix flour with salt in a small bowl and set aside.
 

2.  Melt butter and place in a large bowl.

 

3. Add milk & egg to butter and whisk.

 

4. Add dry ingredients to wet and stir to mix until all clumps are gone.
 

 

5. Heat a nonstick skillet over medium heat. Pour about 1/3 cup of batter into a large nonstick skillet, pick up the skillet and let batter drip to cover the entire pan in a thin layer. Return to heat and let cook for about 2 minutes, until the wet-looking inner bit gets smaller and the crepe begins to cook through.

 

6. Carefully flip when the sides begin harder, cook for another minute, until bits of brown show on the underside.
 

7. Remove from pan and add fillings/toppings immediately. Serve warm.
 

 

 

 

 

 

 

Super versatile & impressive, whip these bad boys up on a weekend morning and you've found yourself a perfect brunch recipe for your arsenal.

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