Overnight Oats with Chocolate Chips


This has got to be one of the easiest breakfasts to prepare. Layer it all in a little mason jar, screw on the lid and pop in the fridge overnight. I added chocolate chips to these little gems but you can add anything – blueberries, strawberries, raspberries; use different types of yogurts, even drizzle on some honey…whatever you want…they all end up delicious! Continue reading

Baked Crispy Calamari

Baked Crispy Calamari 1
My Hubby and I love Calamari. We especially love to have it sautéed. Mostly because it’s a healthier version vs the fried kind. Also it’s hit or miss when you do order it fried. Now it’s something we just make at home. It’s a way to ensure you’re getting just what you want. It doesn’t matter what you eat it with, but I served ours with an Orzo Florentine. Enjoy a super satisfying and super healthy way to have your Calamari and eat it too! Continue reading

Limoncello Cake


A local restaurant serves a delicious Limoncello Cake…when I asked about it they told me they order it from a big bakery in upstate New York that sells only to restaurants…too bad…I would order it so often they’d think I own a restaurant! Instead I’ve decided to try and recreate it at home – it’s going to take a few tries I think. This first cake came out very rich and dense with a definite hint of lemon. I’ll be aiming for light and fluffy in the next try but had to share this recipe because it just tasted so good…

Limoncello Cake
1/2 cup flour
2 teaspoon baking powder
1 teaspoon salt
1 cup sugar
2 eggs
2 teaspoon vanilla extract
1/2 cup whole plain yogurt
1 tablespoon lemon zest
1 tablespoon lemon juice
Limoncello Frosting*

Heat the oven to 350°F. In a mixing bowl, sift the flour, baking powder and salt. In a larger mixing bowl, combine the sugar, eggs and vanilla. Beat on medium high for 8 minutes until fluffy and light yellow in color. Slowly mix in the yogurt, then the flour mixture, scraping the bowl well, until all is incorporated. Pour into a greased 8″ round baking dish and bake in the oven for 20-25 minutes. Remove from oven and allow to cool for 20 minutes. Make the Lemoncello Frosting.

Lemoncello Frosting
1/2 cup mascarpone cheese, softened
2 oz cream cheese, softened
4 tablespoons butter, softened
1/2 cup lemon curd
1/4 teaspoon salt
2-3 cups confectioner’s sugar
1 teaspoon vanilla extract
2 tablespoons Limoncello Liqueur

In a large bowl, combine the mascarpone cheese, cream cheese & butter, lemon curd, salt, vanilla extract and Limoncello. Using an electric mixer, slowly add in the confectioner’s sugar and blend until smooth and of desired consistency. Using a sharp knife slice cake in half (top and bottom halves). Spread Limoncello frosting in between layers and on top of cake. Serves 6-8.

Enjoy!

Linda~

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Pasta e fagioli


The weather has been getting colder and colder (no kidding, it’s almost winter!) – so for today’s post I’m sharing a Pasta e fagioli recipe that I’ve had for over thirty years…it’s a little different than the ‘usual’ Pasta e fagioli as I use Andouille sausage to add a bit of heat…instead of regular elbow noodles or ditalini pasta I substituted Ronzoni’s Gluten-Free Elbow Pasta. This soup is absolutely delicious and perfect for cold days…it would also be a great dinner for the evening before Thanksgiving – served with a crusty bread it feeds a small crowd. Happy Thanksgiving to all! Continue reading

Bangers & Mash


We have this cozy English Pub in Philadelphia that serves the best British fare in the area. It’s actually one of Heidi’s favorite restaurants! The Dandelion serves comfort food in a warm, charming setting. We recently met Heidi and her Hubby there to celebrate her Birthday. That evening it was a beautiful night and we sat outside; two weeks later we took my son to celebrate his 21st Birthday and sat inside, upstairs in a quiet comfortable cubby. Bangers and Mash is what I ordered both times. They’re so tasty I decided to give them a go at home. They turned out wonderful… Continue reading

Spaghetti Squash Pizza

Spaghetti Squash Pizza
I saw this spaghetti squash pizza idea and decided to give it a try for myself. I had to tweak the recipe a little for it to work for me, but I wanted to share it because it’s truly delicious! My Hubby said he preferred it to a regular pizza crust. I’m not sure I completely agree, I love my carbs but it was really, really good and super healthy. Continue reading