Popchip Shortbread Cookie Recipe

Now I mentioned yesterday how a couple of KitchenSurfing chefs got together with Popchips to host a dinner party/competition a few weeks ago, but there was something missing.No it’s not the booze, we had plenty of that. DESSERT. Maybe it’s my childhood, but to me a meal is not complete without a little sweat something. So I decided to remedy the situation with some cookies.


Pop Chip Shortbread Cookies

Ingredients – Creates about 32 cookies

2 sticks of butter (softened)
¾ cup Granulated Sugar
1  3.5oz bag of Original Potato Pop Chips, divided
1 teaspoon vanilla
1 ¾ cups all-purpose flour
1 teaspoon salt, divided
Extra Sugar (for dusting)
1 cup Chocolate Chips

1. Preheat oven to 350F.

2. In food processor blend ½ the bag of Pop Chips into a fine powder. Measure out ¾ cup of ground Pop Chips and set aside. Hand crush the remaining Pop Chips and add ½ teaspoon of salt to mixture and stir until combined, set aside.

3. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Reduce speed to low and add the ¾ cup of fine ground Pop Chips and mix until incorporated, and then add the vanilla, and mix until thoroughly combined. Add the flour and remaining ½ teaspoon of salt and mix until just combined — do not over mix the dough! Dough will be not come together completely but will look sandy.

PopChips Recipe 3

4. Use a spoon (or I use a small ice cream scoop) to scoop dough. Using your hands to compact the dough, form small 1-inch balls and place onto a lightly greased sheet pan, spacing them at least two inches apart. Lightly wet the flat bottom of a glass and press into extra sugar. Using the glass flatten the dough balls to about a ¼ inch. Continue to apply sugar to glass and until all of dough is flattened.

5. Cook for 10 to 15 minutes, or until golden brown, and allow to cool.

6. While cooling, melt chocolate in microwave in glass bowl in 15 second increments until melted, stirring frequently. Or melt chocolate in a glass bowl over a pot of simmering water. Dip each of the cookies in melted chocolate. While the chocolate is still soft, roll the cookies in crushed Pop Chip and Salt mixture. Set the dipped cookies on wax paper over a wire rack until chocolate sets.

Cookie FInale

7. Try not to eat 10 of them at once like I did

Now this would complete a meal =). A perfect blend of sweet and savory to keep me satisfied.

If you like the recipe, please visit BlogandTweetBoston starting Wednesday and vote for me! If you can’t tell by the shameless begging, I really want to win =).

PopChips Recipe

Easy Simple Lentil Soup

It’s snowing and snowing and will be snowing for days, okay maybe just two days, but it feels like DAYS! I’m working for home, and with the car snowed in (okay I’m just lazy), I’m trying to figure out how to feed myself in comfort and warmth. One problem, my fridge is pretty much empty since I’ve been living of leftovers for a while. So I busted through the cabinets to see what I can find. Behold, Trader Joe’s Green Lentils!!

And that’s when I knew, I was all set. A perfect excuse to whip out the dutch oven.

I looked through a bunch of recipes and none of them appealed to me, so I went with my own based on what I had around (not much).

Easy Simple Lentil Soup

Lentil SOup


3 Yellow Onions
5 Garlic Cloves
1 Orange Pepper
About a cup of cut up baby carrots
1 Pack of Trader Joe’s Green Lentils (About 1 pound and only 1.69!)
1.5 Tablespoon Thyme
1 Tablespoon Cumin
Salt and Pepper to taste
1 teaspoon paprika
1 Can diced tomatoes (6oz)
5 Cups of vegetable broth

Lentil soaking – I’m not an expert but I read somewhere that any soaking is better than no soaking. Therefore, I rinsed and let them soak for about 40 minutes while chopping vegetables and gathering what little ingredients that I had.

Lentil Soup (2)

I sauteed the chopped up onions and garlic with spices and olive oil for about 15 minutes, and 10 more minutes after adding chopped up carrots and orange pepper. Added broth, diced tomatoes, drained lentils and waited til all reached a boil. I lowered the heat, closed the lid and let it simmer away for 45 minutes.

Lentil Soup (3)

And then proceeded to eat 2 bowls!

Is it snowing where you are? Boston is expected up to 14 inches!

Favorite Dutch oven recipe? I’m looking to try more real recipes, so link me up!

Sunflower Butter Oatmeal Power Balls & ViSalus GIVEAWAY!!!

This post is sponsored by ViSalus

While I thought training for a 50 miler would make me hungry, training for a triathlon, even an itty bitty sprint one is making me HUNGRY! I guess my energy burning for running has become quite efficient.  I’ve gotten used to running twice a day, often straight after work before dinner.

Swimming on the other hand… well first let me explain where I stand.  I have swum probably less than 10 times in my life and most of that was doggy paddling.  My speed at swimming is equivalent of a stroll in the park speed at a 5k.  I’m slow, very slow.  At this very slow speed, I swim for about 20-30 minutes after work in the evenings. (I can’t swim in the morning, the showering process is too overwhelming for me).  As slow as I am, for me its a HUGE effort and makes me starving before and after.

However, you can’t swim on a full stomach.  Once you eat, you need to wait and wait.  Some people have to do similar for running, but I’ve become a pro at running 10 miles straight after wolfing down several tacos.  Iron stomach I thought.  However, sadly these “skills” are not transferring over to swimming.  So instead I had to come up with a snack, that was filling but not FILLING in the stomach so I could swim at my slower than grandma speed, and then stuff my face with dinner.

These sunflower butter oatmeal energy balls are perfect! They’re tasty, filling, and give me the energy I need to get through the evening workout but still leave room for dinner afterwards.

Sunflower Butter Oatmeal Power Balls

1/2 Cup Vi-Shape Sweet Cream Nutritional Shake Mix
2/3 Cup Old Fashion Rolled Oats
1/2 Cup sunflower butter
1 Tbsp. flax seeds
Cinnamon to taste & make pretty
1/4 Cup water

1. Mix all ingredients in a large bowl. I usually mix the dry ingredients first, then wet ones and afterwards combine
2. Batter into 1″ balls and place on wax paper so that they don’t touch.
3. Refrigerate uncovered for about 30 minutes or so until harden
4. Eat and enjoy but refrigerate those you don’t eat, because they’re not pretty after sitting on the counter for 2 days 😉

If sunflower butter or peanut butter isn’t your thing, you should try Running Hutch‘s coconut oatmeal bites instead!


Because you guys are so awesome, ViSalus has offered to let one of my readers experience ViSalus for themselves with a balance kit which contains the shake mix and a few more goodies.

The Vi-Shape Shake Mix is gluten-free, lactose free, low fat and low in sodium. You can learn more on their fact sheet.  Check them out on the web, facebook and their blog!

a Rafflecopter giveaway

Do you ever cook/bake with protein powder?

Quinoa Chicken Stuffed Peppers

Stuffed Peppers

I’m a huge fan of stuffed peppers but for some reason they always seemed complicated with too many steps.  It also takes about an hour of prep/cook time which usually is too much time for my hungry stomach.  However, today I was craving something cheesey and I also happen to have ground chicken I didn’t know what to use for (it was on sale so I stocked up).  I could have made tacos, but I figured why not get a little more adventurous.  I looked at a few recipes, then realized I want to use different ingredients in different quantities because well what I had available wasn’t the typical beef and rice and beans. I’m also a spice addict and the recipes I saw mostly called for too much salt with too many steps so I decided to go rogue.  Luckily, this actually worked out and I think is a winner for a repeat.

Stuffed Peppers Recipe

6 bell peppers
1 pound ground chicken
1 medium size onion
Several cloves of garlic
1 can diced tomatoes
1 teaspoon Worcestershire sauce
1/2 cup uncooked quinoa
1 cup chicken broth
Pepper, salt, oregano, red pepper flakes, paprika to taste
1/2 cup shredded Cheddar cheese


  1. Bring a large pot of water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain and put to the side
  2. In a large skillet, saute garlic first for 3 minutes, add onions and saute for 5 minutes.  Add chicken and saute until cooked (took me about 8 minutes).
  3. Stir in the tomatoes (I drained the water), quinoa, 1 cup chicken broth and Worcestershire sauce, pepper, oregano, paprika, red pepper flakes. Cover, and simmer for 15 minutes.
  4. Remove from heat and stir in the cheese.  I used weight waters Mexican cheese because it’s what was in my fridge but I think sharp cheddar would have been yummier
  5. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the chicken, quinoa mixture, and place peppers open side up in a baking dish. I had some juices left in my pan from the mixture so I put a little bit in each pepper to make them juicier.  I sprinkled a little cheese on top and cover the pepper with the top that I cut off earlier
  6. Bake  25 minutes – I baked uncovered

Munching away!

Slow Cooker Balsamic Chicken

It’s no secret that my idea of cooking involves taking three frozen things (veggies, salmon burger, more veggies) and putting it together with a carb and calling it a healthy balanced meal.  Braising, marinating, sauteing  even my food processor are relatively foreign to me.  However, after getting a slow-cooker for my birthday, I have fully accepted it into my regular cooking routine among the microwave and the wok.

The slow-cooker has expanded my grocery shopping into a new territory… the raw meat aisle. While I love to eat, there is nothing pleasant about cooking with meat, it’s wet, raw, potentially contaminated and gross.  Luckily with the slow-cooker, I barely have to touch the meat beyond putting it in the slow-cooker.  I can set it, go for a run, clean the house and when I’m, my dinner will be ready for me.  Here is a Balsamic Chicken recipe I used last weekend while once again hiding from the snow.

Slow Cooked Balsamic Chicken with Mushrooms

Slow cooker balsamic chicken


  • 4 Chicken Breast
  • 1 Cup Mushrooms
  • 1 Medium Sized Onion
  • 5 or however many you want garlic cloves
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1 tablespoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • sprinkle of fresh chopped parsley

1. Pour olive oil on the bottom of the pot, chop up garlic and line the bottom of the pot.
2. Mix the garlic salt, dried basil, and black pepper in a bowl and spread over chicken on both sides.
3. Place chicken in the pot, cover the chicken with mushrooms and chopped up onions.
4. Pour the balsamic vinegar over the chicken, mushrooms, onions and everything.
5. Set the slow-cooker to 4 hours on high and go for a run!

Slow cooker balsamic chicken

Chocolate Protein Pumpkin Muffins

Chocolate Protein Pumpkin Muffins

Protein Pumpkin Muffins 7
As Nemo is finding his way through New England, all of us are finding ourselves locked inside.  There’s a ban on driving after 4PM.  I could drown my sorrows in a bottle of tequila but Instead I found myself craving something warm and baked as the snow keeps falling.  I saw a few protein pumpkin muffin recipes but they all required vanilla whey and egg-whites and coconut oil and things that with a ban on driving and no store open in sight that I had no hopes of getting.  Instead I made my own with what I had.  I think they came out pretty decent and with the soy protein are a ton more filling than the typical treat.
(makes about a dozen large muffins)
Protein Pumpkin Muffins
1 cup / 4.5 oz / 125 gr whole wheat flour
1 cup / 4 scoops of chocolate protein powder
1 can of pumpkin puree
⅓ cup / 45 ml vegetable oil
2 eggs (or 4 egg whites)
1 teaspoon ground cloves
1 tablespoon cinnamon
1/2 cup / 3.88 oz / 110 gr brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
  • Preheat the oven to 350°F (175°C)
  • Combine dry ingredients flour, sugar, protein powder, ground cloves, salt, cinnamon, baking soda and baking powder in a bowl. In another bowl whisk together pumpkin puree, oil, eggs until smooth, then whisk in flour mixture until just combined.

Protein Pumpkin Muffins 2

  • Divide batter among muffin cups.  I then sprinkled a mix of oats and cinnamon on top.

Protein Pumpkin Muffins 3

  • Baked for 25-30 minutes and then cool to room temperature
Protein Pumpkin Muffins 5
To be honest I couldn’t taste the protein in the pumpkin but thought they were sweat and moist enough to satisfy my muffin craving.

Healthy Mashed Vegetable Potatoes

As a fan of someone who loves crunchy, savory foods being on a liquid, soft foods diet has been an absolute nightmare.  The pain of having my wisdom teeth extracted is nothing compared to the pain of not being able to crunch down on a salty snack while Tony munches on in front of me.

At first I celebrated with a diet of pudding and ice cream but after a few days I wanted substances and something healthier.  People recommended mashed potatoes as something I can eat while my jaw and gums heal.  However, I really missed the green stuff.. the vegetables, so I decided to try to integrate them into this recipe.  I’m sure the concept is nothing new but here’s my take on a healthy and super easy mashed vegetable potatoes

Healthy Mashed Vegetable Potatoes

Prep Time – 5 Minutes Cook Time – 30 Minutes Total Time – 35 Minutes
About 8 Servings

3 russet potatoes
2 Organic Carrots
1/2 Cup Frozen Cauliflower Florets
1/2 Cup Frozen Broccoli Florets
1 tablespoon of butter
Garlic Salt

1. Peel potatoes and carrots, put into a giant pot with water and garlic salt that fully covers potatoes and carrots.  Wait until water boils and then simmer 15 minutes
2. After 15 minutes of simmering add the defrosted cauliflower and broccoli.  Return to boiling and then simmer 10 more minutes.
3. Add a tablespoon of butter and mash!  I use an old school manual masher.
4. Add some oregano, pepper and serve

Healthy Mashed Potatoes

These ended up being great because it was easy to make, didn’t require anything I didn’t already have in the house and used minimum amount of kitchen devices.  Food processors are great and all but cleaning them is a pain and I hate cleaning so manual mashing is the compromise.

Curried Shells with Collard Greens & Tofu

Cooking with Collard Greens

The other day I made a huge mistake.  As I was running around the grocery store like a headless chicken during lunch, what I thought was kale turned out to be “New England Collard Greens.”  By the time I realized the tightly wrapped bunch with gigantic leaves wasn’t kale, I was already paying at checkout and was too lazy to switch.  Yea it looked a bit funny but I figured non-organic kale is just bigger and less pretty.  Rookie mistake.

I took it home and the bunch of greens haunted me every time I opened my fridge, mocking me as I had no idea what to do with them.  When I think of collard greens, I think of bacon and butter and other southern grease that I have no desire to leap into after a day of work.

Finally, after getting sick of staring at it, I decided to throw it into my wok.  Add a curry paste and two cups of water and simmer for about 25 minutes after the water reached boiling.   I tried a taste of it after 10 minutes and unlike kale, it still tasted bitter and harsh; so I kept simmering away.  After 25 minutes I added some cooked pasta shells and tofu cubes for another 10 minutes of simmering action.  
The end result if you love curry ended up being delicious.  I now have a healthy vegan lunch for 4 days.  Here are the ingredients I used:

  • 1/3 Box of Wholewheat pasta shells (you could use rice but I was craving me some shells)
  • 1 Packet of Kitchens Of India Curry Paste with 2 cups of water
  • Frank’s hot sauce because curry alone isn’t enough spice for me
  • A giant bunch of collard greens
  • One box of firm cubed tofu

And the best part? I learned that if I have the patience (35 minutes vs 10 minutes with kale) collard greens are really not that intimidating and can be quite delicious with a simmering sauce!.

Homemade Spinach Pizza

How to make an easy spinach pizza…

Pizza… how can you not love it?  Melted cheese. tomato sauce and fresh dough.  I won’t lie to you, the pizza you order down the street from your favorite joint is not exactly world’s most healthiest eat (even if you add vegetables to it).  However, the great part about homemade pizza is that you’re in control.  You get to decide how health or unhealthy you want to be.

It also looks very intimidating but is actually really easy to make.  It has to be if I’m able to do it, I’m not exactly Martha Stuart in the kitchen.  Here’s how Tony and I made this guy one lazy night.

1 Dough ball
1 Large can of crushed tomatoes
2 Cups of Spinach
Slices of fresh mozzarella
Shredded mozzarella cheese
Pepper, Oregano, Salt, Basil, Parsley


1. You could make your own dough but we’re lazy so we buy it from one of our better local pizza shops.  Spread it out on a pizza pan or a baking tray if that’s all you have.

2. Preheat oven to 400 degrees. While you wait, start your pizza sauce by simmering a large can of crushed red tomatoes with your favorite herbs, pepper and salt.  We use lots of oregano with a touch of basil and parsley.

2. Once your oven is at 400, place the dough in the oven for 4 minutes at 400 degrees.  This will allow your dough to start cooking and prevent overcooking your toppings

3. Take out you dough from the oven and change the oven temp to 450.  Add your toppings, we used extra sauce (about 3/4ths of sauce we made), add slices of fresh mozzarella  add a little bit of shredded mozzarella  and spinach to taste.

4. Put back in the oven and cook for 10 minutes at 450 degrees.  And bam your pizza is all set and ready.

I went a little crazy with extra sauce but it was soo good.  And yes, wine is always acceptable with pizza.

What’s your favorite type of pizza?