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Hello, friends! I hope you are all doing well on this blustery, wintery, cold January morning.

Maybe some of you aren’t cold because you live someplace warm. I’m jealous of you! LOL Anyway, who here overindulged in sweets and yummy foods over the holidays? I’d be lying if I told you that I have not because I basically ate my way through Christmas. So now that it is January and a new year it is time to get back on track and take those extra pounds off. The right way to do this is by making good foods that are healthy but still taste good. This baked chicken does just that.

Have any of you ever substituted sour cream for greek yogurt? If you use plain greek yogurt it tastes just like sour cream, no joke. I’ve eaten it on a baked potato once and couldn’t even tell the difference.

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 Quick Tip: If you don’t have any Greek yogurt you may use sour cream as a substitute but take note that this will significantly up the fat and calorie count.

You’ll Be Slappin’ Your Knees Through The Whole Meal

I don’t know about you, but every so often I get an immense craving for southern fried chicken. What’s always kept me from it is the fact I don’t own a deep fryer, nor do I want to use and waste a gallon of oil for one batch. Hence, I usually ended up heading to one of those dreaded fast-food chicken places and feeling guilty through the entire drive-thru.

I have been trying to eat healthier lately – not just because I’d be happy to lose a couple of pounds that have mysteriously appeared on my waist… But also because I know deep-frying probably isn’t the best way to cook your meal. That’s why when I found this recipe it was like the heavens opened up and I was blessed with the ability to make the perfect, fried chicken thighs that ever existed.

Perfectly seasoned and impossible to stop eating, these babies are a household favorite now. Try this method and fall in love with the crispiest, most flavorful skin ever! To be honest with you, I never would have thought of doing it this way. I am so happy I came across this recipe – my whole family fell in love with this chicken!

Recipe and photo courtesy of Food52.

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Quick Tip: Though the recipe only calls for 1 Tbsp. of oil, I stand nearby with more because my pan tends to soak it up quickly and I don’t want my chicken to stick.

When you think of plating lovely asparagus, the last thing you think of it on, is a tart.

But that’s the best thing about this bite size amuse bouche!

Hollandaise seems to be the perfect union with asparagus flavors, and even the kids love these…

even if they eat them with one pinkie up! 😉

This recipe serves 4-6 people and is ready in about an hour.  Don’t worry, though, it’s all worth it!

Make sure you let the asparagus completely cool on the tart, before drizzling the sauce.

Our friends at 12 Tomatoes had this to say about this dish:

“We love the combination of salty cheese, earthy asparagus, and sweet and tart balsamic vinaigrette here, not to mention how cute it looks all sliced up! It makes a lovely addition to any springtime spread, particularly brunch (our favorite meal). When we want to wow our friends and family, we whip up this savory tart – they’re always amazed at how elegant it is, and we’re always amazed at how easy and delicious it is!”

Recipe and photo courtesy of 12 Tomatoes

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And BOY was it a flavorful ceremony!

So many people are scrambling around wondering what to do with those left over eggs from the holiday.

Rather than the typical deviled egg, or normal egg salad with relish, I wanted to check out something different.

Avocado is the perfect solution here, because it has the same consistency as hard boiled eggs.

This recipe is ready in only 15 minutes and serves up to 6 people.

I bet you didn’t realize this recipe is also 100% mayo free!  So healthy is hidden here!

That being said, you can still sprinkle a tiny bit of bacon on the top…shhhhh I won’t tell!

As our friends at Diethood state:

“Avocado Egg Salad – Mayo-free, chunky and delicious egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt. This egg salad can be served as an appetizer, a side dish or as a filling for those delicious sandwiches.”

Recipe and photo courtesy of Diethood.

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You would absolutely never believe that chocolate chip cookies was a way to use up old Easter or hard boiled eggs.

But STOP the presses, because these cookies are chewy, gooey, and best of all?

You’re not wasting food.  You can move entirely out of the conventional box of a simple egg salad or deviled egg.

This recipe takes about 15 minutes to bake and makes about a dozen or so, depending on size.

I made these for my kids, and they said they were super soft and chewy.  I got a thumbs up! 😀

I threw in some walnuts because I like a little chewy and a little crunchy, all in one.

Either way, what an excellent way to reuse hard boiled eggs!

As our friends at Back for Seconds state:

“You seriously cannot taste any egg in these cookies. I promise. They are chewy and soft with crisp outer edges. They have a deep, rich flavor from the brown butter and brown sugar, and they are loaded with 2 kinds of chocolate chips! They have a touch of cinnamon too, which adds such a nice flavor without being overly cinnamony.

Please, do yourself a favor and take a couple of those extra Easter eggs you have laying around, and bake these cookies! Then come back and tell me I’m not crazy after all.”

Recipe and photo courtesy of Back for Seconds.

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There’s nothing prettier than a pink cake decorated with roses.

What’s amazing about this cake, though, is what’s inside.

With a champagne reduction and a layer of velvet cake, this is a do-it-yourself recipe of sheer elegance.

This recipe takes about 90 minutes from start to finish, but it is so worth it, especially when there is a special occasion.

The yield: Makes one 3-layer, 8-inch layer cake; 10 to 12 servings or 24 to 30 cupcakes.

This is such an elegant cake, and it’s easy enough to make for any special occasion.

As our friends at Wicked Good Kitchen state:

“Traditionally, Champagne Cake is a white cake layered with rum, Bavarian or whipped cream as a filling, and iced with pink buttercream frosting—without even a drop of champagne! Imagine that. Nowadays, bakers like adding a splash of bubbly into their cake batters as well as their buttercreams.

For my rendition of champagne cake, Champagne Velvet Layer Cake, I combined buttermilk from traditional Red Velvet Cake for a tender crumb and champagne, actually Santa Margherita Prosecco, from modern champagne cake recipes. However, instead of using the champagne straight, I went for concentrated flavor versus bubbly in a champagne reduction. This decision really paid off for a more intense flavor profile.”

Recipe and photo courtesy of Wicked Good Kitchen.

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Saucy and slow-cooked, there’s need to convince anyone how delicious these wings are.

If you’re anything like my family, we love a good game day, and these wings are perfect!

Of course, this recipe works brilliantly on any occasion, so why not whip it up today?

One thing is for certain, though…..make sure you have plenty of napkins on hand…or if you’re like my family….wet face cloths.

Even though these wings take about 15 minutes to prep, makes sure you leave plenty of time to marinate.

The longer marination, the better, but I recommend about 5 hours prior to cooking/grilling.

My kids love these as they are….unlike buffalo wings, there’s really no need to serve this with a side of anything.

As our friends at Kraft state:

“When it comes to football party recipes—or any kind of party recipes, really—chicken wing recipes rule! These slow-cooker BBQ wings, seasoned with honey and OJ, are a crowd-pleaser that make entertaining ridiculously simple.”

Recipe and photo courtesy of Kraft.

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