Virgin Mango Colada

Happy Birthday to Me. This is what I picked. Holy crap it was amazing. I closed my eyes and tried to pretend I was in Hawaii…but then my two kids started screaming and I realized that I was home.

Photo Credit to ourbestbites.com

Virgin Mango Colada
1 C chopped mango (about 1 medium mango)
1/3 C cream of coconut (NOT coconut milk)
1/2 C pineapple chunks, including some of the juice or syrup
juice from one lime
crushed ice

Combine chopped mango, pineapple chunks and juice, lime juice, and cream of coconut in blender. While blender is running, add crushed ice until desired consistency is reached.

Pour drink into glasses (2 generous servings, 3-4 smaller servings).

Recipe Source: Our Best Bites

Butter-Pecan Sweet Potatoes

Holy sweet potatoes. I love them plain. So these, with butter and pecans, and brown sugar. Ay ay ay! Mama! These are super awesomely delicious.

Photo Credit to All Things Simple

Butter-Pecan Sweet Potatoes
8 medium sweet potatoes (5 lbs.), or one per person
olive oil
course salt
2 T. butter, cut into small pieces
2 T. light brown sugar
1/3 c. pecan pieces
1/8 tsp. cayenne pepper

Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil (we brush it on both sides); season with salt.

Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.

Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately.

Recipe Source: All Things Simple

Chocolate Chip Zucchini Muffins

Some more zucchini! Chocolate plus zucchini = healthy right? Also, you can leave the chocolate chips out of these and they will actually be healthy. {And they freeze really well}

Photo Credit to eighteen25.blogspot.com

Chocolate Chip Zucchini Muffins
Makes 12 muffins
1 1/2 cups flour
3/4 cups white sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/4 cup milk
1 Tablespoon lemon juice
1 teaspoon vanilla extract
2 cups shredded zucchini
1/2 cup of chocolate chips

Use a cheese grater to shred your zucchini to make 2 cups of shredded zucchini.

Combine flour, sugar, baking
soda, cinnamon, and salt in a bowl.

Mix egg, oil, milk, lemon juice, and
vanilla extract in another bowl.

Stir into dry ingredients until just
moistened. Fold in zucchini & chocolate chips.
(You can use either mini chocolate chips or regular chocolate chips)
I am a milk chocolate chip girl, but semi-sweet is fine also!

Using a spoon, fill muffin cups 2/3 full:

Bake at 350 degrees for 20-25 minutes (until toothpick comes out clean)

Recipe Source: eighteen25

Mar-A-Lago Turkey Burgers

These babies were delicious and the secret ingredient? Mango Chutney! Who knew! They are extremely delicious and moist and I love the added mango. Plus turkey is healthier than ground beef right?

Photo Credit to ourbestbites.com

Mar-A-Lago Turkey Burgers

2 tablespoons canola oil
1/2 C finely chopped celery
3 Granny Smith Apples, peeled and diced (I grated my apples)
1/4 cup thinly sliced green onions
4 lbs ground turkey breast
2 tablespoons kosher salt
1 tablespoon black pepper
2 teaspoons tabasco sauce
1 lemon, juiced and zested
1/2 bunch parsley, chopped
1/4 cup Major Grey’s Chutney

Saute the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sauteed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve on your favorite toasted bread, pita, or hamburger bun.

*The recipe calls for a side of this chutney to spread on top of the burgers. I skipped that step and just used straight Major Grey’s from the jar. I make an easy spread using a 50/50 mix of Major Grey’s Chutney and Mayo. Play around with it and you might like just plain chutney instead of mayo, or mostly mayo with a touch of chutney. I like it 50/50. I also topped it with a crisp lettuce leaf and a slice of juicy tomato.

*Note this recipe makes 8 half-pound burgers. A half-pound burger is very large! You can easily half the recipe and get 6 good sized burgers. I cut the recipe down to work with one 20 oz package of turkey and it yielded 6 large sliders.

Recipe Source: Our Best Bites

Nutella Brownies

Laurel is a saint and made me whatever desserts I wanted for my birthday. This was one of them and I was soooo happy! My favorite all-chocolate brownies, I'm pretty sure. Plus I love Ferrero Rocher. Bring it on.

Photo Credit to mybakingaddiction.com

Nutella Brownies
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Ferrero Rocher candies, sliced in half

For the Nutella Buttercream:
1/4 cup unsalted butter, softened
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons heavy cream

Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.

Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.

Remove to cooling rack to cool completely.

Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incomporated. Turn mixer to medium-high speed and beat the frosting for about to minutes. The frosting will be thich, smooth and creamy. Frost cooled brownies and slice before serving.

Recipe Source: My Baking Addiction

Honey Lime Tilapia

Seriously. I love Mel, maybe that's weird, especially since she has absolutely no idea who I am. However, she makes my life better almost every day that I make something new because I'm pretty much making her recipe if I'm making something new. This recipe is easy, healthy, and super uper delicious!

Photo Credit to melskitchencafe.com

Honey Lime Tilapia
Fish and Marinade:
4 tilapia fillets (about 4-5 ounces each)
2 tablespoons lime juice (from 1 large lime)
Zest of 1 lime
1 tablespoon olive oil
1 1/2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced

Coating and Cooking:
1/2 cup all-purpose or whole wheat flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons olive oil

In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.

Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.

Serve immediately with lime wedges.

Recipe Source: Mel's Kitchen Cafe

Strawberry Rhubarb Baked Oatmeal

Breakfasts I love. Love breakfasts I do. Super delicious and healthy. And it's a breakfast, so that's awesome.

Photo Credit to skinnytaste.com

Strawberry Rhubarb Baked Oatmeal
For the fruit filling:

2 1/2 cups strawberries, hulled and quartered
3/4 cup rhubarb, cut into 1/2-inch pieces
1 medium ripe banana, sliced thin
1 tbsp cornstarch
1/3 cup honey

For the Oats:
1 cup uncooked quick oats (use GF oats if Gluten Free)
1/3 cup slivered almonds
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 tbsp honey
3/4 cup fat free milk (or any milk you desire)
1 large egg
1 tsp vanilla extract

Preheat the oven to 375° F. Lightly spray a 9 x 9" ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.

Photo Credit to skinnytaste.com

Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly. Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Recipe Source: Skinnytaste