Kale & Quinoa Patties

June 13, 2013 By makingitwithdanielle in Recipes, Vegetarian Tags: avocado, cilantro, eggs, garlic, healthy summer recipe, kale, kale and quinoa patties, lemon juice, olive oil, panko breadcrumbs, parmesan cheese, quinoa, quinoa patties, quinoa recipe, sea salt, spring onions, steamed kale, Veggie Burgers 6 Comments

I found this recipe on Pinterest and couldn’t wait to try it as I love quinoa and kale but had never tried them together in a recipe. I made these for dinner the other night and all I have to say is WOW!! They were so unbelievably good that I am now mad at myself for not making them sooner. My husband really enjoyed them too which is always a plus, I know this is going to be added into our dinner recipe rotation for sure this summer! To make things even easier, I pre-made the quinoa before we went to the gym and then once we got home it was super easy to get dinner on the table which I loved. This is a healthy recipe but loaded with flavors… nuttiness from the quinoa and parmesan cheese, crispness from the spring onions and kale, and a rich buttery flavor from the avocado on top. ~~I can’t wait to make these again~~ we’ve made these a few times now and I also think they’d be fun to make as smaller patties for an appetizer (keep them in mind for the fourth of July!). Click here to get the recipe and see how they’re made!

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Grilled Pineapple with Bourbon Caramel Sauce

June 6, 2013 By makingitwithdanielle in Desserts, Recipes, Vegetarian Tags: blood orange juice, bourbon caramel sauce, bourbons, butter, Cinnamon, cinnamon and sugar, cotch, dark brown sugar, frozen greek yogurt, grilled pineapple, grilled pineapple dessert, grilled pineapple with bourbon caramel sauce, grilling pineapple, pineapple, splenda, whiskey 4 Comments

We are finally back from a crazy couple of weeks away from home and I am happy to be settling back in to our normal routine. When I was younger, my mom wouldn’t let us leave for vacation until the house was clean and all of our beds had clean sheets on them and I always hated it! As an adult now I realize how smart she was (shout out to my mom! lol) because I now do the same thing. Before we left I cleaned the house from top to bottom, even though it was a pain and I was like a crazy person trying to get it all done. Walking into our spotless house after 14 days away was SO nice and sleeping in our OWN bed (we slept in five different ones while away!) with fresh sheets was perfection! I got all our laundry done last night and we got a good night’s sleep and woke up feeling ready to go this morning. I thought this would be a great recipe to share because it’s SO delicious and it doesn’t take a lot of time or ingredients to make it. My husband is a dessert kind of guy and lots of nights I come up with things using what we have laying around the kitchen. A few weekends ago we had some pineapple left from the beach, blood oranges from skinny margaritas (get that recipe HERE) and some frozen fig greek yogurt so I pretended I was on an episode of Chopped and made this dessert. This sauce would be good on just about anything but I loved the combo of it with the caramelization the pineapple got from grilling it and the frozen yogurt tied everything together! Click here to get the recipe and see how it’s made!

Scallops with Fennel Puree & Summer Vegetables

June 3, 2013 By makingitwithdanielle in Recipes, Seafood, Uncategorized Tags: anise, cherry tomatoes, fennel, fennel puree, garlic, how to make a fennel puree, how to pan sear scallops, martha stewart, martha stewart's cooking school, martha stewart's fennel puree, orange bell pepper, red onion, roasted summer vegetables, scallop dish, scallops, scallops with fennel puree and summer vegetables, scoring scallops, summer vegetables, whole milk, zuchinni 10 Comments

When I first started eating seafood (which really wasn’t until the last few years) scallops were one of my favorite things to make. They take so little time to cook and they can be unbelievably delicious when paired with just the right components. We hadn’t cooked a big Saturday night dinner in a few weeks so a couple weekends ago we decided to combine few different recipes to come up with this one. We use the recipe from Martha Stewart’s Cooking School for the fennel puree, just the vegetable component of THIS recipe and our own tried-and-true way to sear scallops. The puree takes a long time to make and yields only about 3/4 cup so I wish we would have made this ahead of time but it’s what makes the whole dish so it is well worth making! The creamy, anise flavor of the puree stands up well to the quick roasted summer vegetables and the wonderful texture of the scallops. Be sure to check out some of my other scallop recipes, I will link to them at the end of the post! Click here to get the recipe and see how it’s made!

Oven-Fried Green Tomatoes

May 27, 2013 By makingitwithdanielle in Recipes, Side Dishes, Vegetarian Tags: baked green tomatoes, green tomatoes, healthy fried green tomatoes, healthy recipes, marinara sauce, olive oil, oven-fried green tomatoes, panko breadcrumbs, parmesan cheese, thyme 4 Comments

I have never actually had a real fried green tomato because by the time we decided we wanted to try them, we wanted to lighten them up by baking instead of frying them. These are seriously delicious and a great alternative if you love breaded chicken cutlets. We were in the middle of a crazy weekend a few weeks ago when we spotted these huge green tomatoes at our farmer’s market. We purchased them without knowing what to do with them… we do that a lot, we buy what looks good at the market and build our recipes around that rather than finding food to fit our recipes. This is such a quick and easy meal, we were able to make the whole thing in under 30 minutes and enjoy our dinner outside on the new table (see that HERE) without much fuss! Click here to get the recipe and see how it’s made!

Carrot Lemon Risotto

May 13, 2013 By makingitwithdanielle in Recipes, Side Dishes, Vegetarian Tags: basic risotto, carrot, carrot lemon, carrot lemon risotto, chicken cutlet, fresh squeezed lemon juice, how to make risotto at home, lemon, pure carrot juice, risotto, risotto variation, spring risotto, thym 4 Comments

It’s been a while since I’ve done a risotto post and this is such a great one for spring! I love how versatile this dish is, we’re always adapting it depending on what season it is and what ingredients we have around the kitchen. This version combines the earthy flavors of carrot juice with the bright and bold kick of fresh lemon juice added in at the end of the cooking process! This is a wonderful vegetarian side dish, or you can add your favorite protein (see what we use at the end of the post… ham and bacon would also be perfect) to make this a full meal! Continue reading →

Vegan Taco Salad

May 4, 2013 By makingitwithdanielle in Recipes, Salads & Dressings, Vegan, Vegetarian Tags: chili powder, cinco de mayo, cumin, garlic salt, healthy cinco de mayo recipe, honey, hot sauce, lettuce, meatless crumbles, meatless taco meat, mustard, onions, organic salsa, paprika, pepper, red pepper flakes, skinny tacos, taco seasoning, tomatillos, vegan, vegan sour cream, vegan taco salad, vegan tacos 2 Comments

I just want to start this post by saying, give it a chance! I had probably the same reaction you did the first time we tried “meatless crumbles” aka soy protein to replace ground beef… and that reaction was “gross”. But I can promise you, it’s just as delicious and after trying these once a few years ago, we haven’t made tacos or taco salads with ground beef since. Aside from the fact that the meatless option has way less fat (75%!) it’s high in protein so you’ll finish feeling full and satisfied. We add our own blend of “taco seasoning” to them and throw it on top of salads filled with sauteed peppers & onions, sliced tomatillos and tomatoes and fresh squeezed lime juice. The cool part about this is that the crumbles comes in a frozen bag so you can literally whip this up in minutes and have a delicious dinner in no time. Because it’s so simple this is kind of our go-to dinner in a pinch. In fact, I just made this a few nights ago while my husband worked late and I had a million other things to do. I mostly eat this as a salad, but we occasionally break out Ezekiel Sprouted Grain tortillas and make actual tacos too. I thought it would be perfect to share this right before cinco de mayo for all you people looking for a lighter option and also to be living proof you don’t have to be vegan to REALLY enjoy vegan dishes! Click here to get the recipe and see how it’s made!

Skinny Margaritas

May 1, 2013 By makingitwithdanielle in Cocktails, Recipes, Vegan, Vegetarian Tags: agave, Blood Orange, cinco de mayo, citrus reamer, fresh lime juice, fresh orange juice, how to make your own skinny margarita, organic, patron, skinny, skinny cocktails, skinny margarita recipe, skinny margaritas, tequila 5 Comments

With Cinco de Mayo coming up this weekend, I thought it was a perfect time to share my secret weapon… skinny margaritas! I’m a tequila girl, I always have been and there really is nothing better that a margarita but they can be ridiculously bad in the calorie department. There are some lighter options, like the “Skinnygirl Margarita” cocktails but let’s be real, those pre-blended bottles NEVER have enough tequila in them and you always have to add your own anyways. My husband and I started making our own this way a couple of years ago and after LOTS of trial and error we have perfected them! Fresh lime juice gets shaken with the tequila, we use fresh squeezed juice from oranges in place of cointreau and agave syrup for a much lighter way of sweetening them up. Aside from being much more fresh, the cool part is you can add different juices based on your preferences to make different flavors.My favorite is blood orange juice but you do pineapple. grapefruit, or puree any fruit to make it truly special. Click here to get the recipe and see how they’re made!

Rosemary Rhubarb Daiquiris

April 24, 2013 By makingitwithdanielle in Cocktails, Recipes, Vegetarian Tags: daiquiri, diet ginger ale, fresh rhubarb juice, fresh rosemary sprigs, how to make a rosemary simple syrup, how to make your own lemon rhubarb juice, lemon, lemon rhubarb juice, light rum, rhubarb, rhubarb cocktail, rosemary, rosemary cocktail, rosemary rhubarb daiquiri, rosemary simple syrup, rum, simple syrup for cocktails, spring cocktail, spring daiquiri Leave a comment

Ever since I discovered the amazingness that is infused simple syrups for cocktails (see the post HERE), I don’t know how I’ll ever go back to make cocktails the hard way! The wonderful thing about it (aside from the fact that you don’t have to muddle things or have pieces of herbs floating in your drinks) is that you can infuse it with any flavor you want. When we did it the first time it was with mint for mojitos and this time it was with rosemary for a daiquiri that screams spring! A rosemary simple syrup gets combined with a homemade rhubarb and lemon juice then topped with rum and ginger ale for a tart and refreshing cocktail. The cool thing is that you prepare the simple syrup and the juice ahead of time so you can set out carafes of that and the ginger ale with a bottle of rum on ice and you have a no-fuss way to entertain guests this spring & summer! Click here to get the recipe and see how they’re made!

Whole Wheat Lemon Thyme Scones

April 22, 2013 By makingitwithdanielle in Breakfast, Recipes, Uncategorized, Vegetarian Tags: baking powder, confectioner's sugar, eggs, fat free half & half, fresh thyme, granulated sugar, herb scones, lemon, lemon juice, lemon thyme, lemon zest, making scones in food processor, powdered sugar, salt, savor and sweet scones, savory scones, scone pan, scones, scones without a scone pan, unsalted butter, whole what pastry flour, whole wheat lemon thyme scones, whole wheat scones 14 Comments

A few weeks ago, after my husband and I got done making Bolognese sauce (find the recipe HERE), we had a lot of thyme leftover. I said “I wish we had a recipe to use it up like we do rosemary in scones” (find that recipe HERE) and literally two mornings later an email popped into my inbox from a blog I follow with a recipe for lemon and thyme scones. Jill over at Reini Days adapted a recipe to make mini versions of the scones (find her post HERE, and follow her because she always has great recipes!) and I adapted hers to make my own version! I switched up a few things, made them in a food processor, made them full sized and glazed them a little differently… they were so delicious! Sweet and savory and tart…. the lemony herbaceous flavor from the thyme played off the lemon zest and juice so well and using whole wheat flour gave it a great texture. These are really simple to make in the food processor and even though I used one, you don’t even need a scone pan to bake them. These would be perfect to make (especially if you made Jill’s mini ones) for a quick on-the-go breakfast all week long! Click here to get the recipe and see how they’re made!

Springtime Pappardelle

April 15, 2013 By makingitwithdanielle in Pasta, Recipes Tags: asparagus, easy pasta dish, goat cheese, goat cheese pasta sauce, ham, handmade pappardelle pasta, healthy alternative to cheese sauce, lemon, olive oil, pappardelle, red pepper flakes, springtime, springtime pappardelle, springtime pasta, springtime pasta dish 10 Comments

We has a really amazing weekend, though it went by entirely too fast! My parents got here Friday night and in addition to fun things like going out to eat, seeing Rock of Ages at Shea’s Theater and watching the Masters (though not nearly enough as my dad would’ve liked!) – my mom helped me work through a creative block I had going on with a big project and my dad helped me designed and build an insanely cool table , which you can see HERE!! All-in-all it was the perfect weekend and I was dreading getting back into the swing of things work-wise so soon come this morning but this weather has pleasantly surprised me. It’s warm, the sun is shining and they have put out the pins and mowed the golf course which for me official marks that spring has started which brings me to the pappardelle dish! My husband and I started using this technique a few years ago, using a couple ounce of goat cheese and the cooking water from the pasta to make a “cheese sauce” that is WAY healthier than almost any other cheese sauce. You can use it with any pasta and then add in any other ingredients you like, in this case springtime flavors like asparagus, lemon and ham! It’s bright, super flavorful and perfect for this time of year. We made our own pappardelle (find out how HERE) but swap it out for store bought pasta and you could be eating this for dinner tonight!

Click here to get the recipe and see how it’s made!

Making It With Danielle

Recipes, crafts and easy homemaking tips that will bring the domestic goddess out of you!

Category Archives: Recipes

Grilled Pineapple with Bourbon Caramel Sauce

Scallops with Fennel Puree & Summer Vegetables

Carrot Lemon Risotto

Vegan Taco Salad

Skinny Margaritas

Rosemary Rhubarb Daiquiris

Whole Wheat Lemon Thyme Scones

Springtime Pappardelle

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