This weekend, I am so excited to be speaking at Food Blog South, a conference and workshop in Birmingham, Alabama on Recipe Development along with the talented Virginia Willis. It’s going to be wonderful weekend filled with bloggers, writers, photographers and so many others from around the country. Proceeds from the conference go to support a charity to restore the Gulf, and also support The Desert Island Supply Company, a Woodlawn-based writing center for kids. Recently, I was working on a recipe development project for a client creating recipes made with citrus fruits. I loved how these Orange Ricotta Pancakes turned out: so light and fluffy with the perfect hint of orange flavor. This makes a great breakfast idea for this weekend since oranges are at their peak. Enjoy and have a great weekend!
Coffeecakes have always been one of my favorite baked items. Serving and eating a piece with a cup of coffee or tea always make me feel warm and comforted. A friend recently shared a version of this recipe for Almond-Apricot Coffee Cake with me from the “Cooking with Paula Dean” magazine. I lightened it up a bit substituting egg white for some of the eggs, used reduced-fat cream cheese instead of regular and nonfat Greek yogurt for the sour cream. Apricots and almonds are two special ingredients to twist this recipe a bit, and they make this coffee cake even better. This is a great breakfast treat to serve to the kids, special snack, brunch recipe, bridal or baby shower recipe and, of course, dessert recipe.
I made this recipe last year on NBC 13 “Daytime Alabama” for Passover and Easter, and it was a hit. This Stuffed Zucchini recipe was one of my kid’s favorites (believe it or not). This recipe for Stuffed Zucchini only has 150 calories per serving, 2.g grams of fat and only 13 carbs, and the cost per recipe is only $7.03 (for 4 people, very economical for fresh veggies).
My youngest son, Zachary said, “This tastes almost like a vegetable pizza.” I have to admit. He was right. So, if you’re looking for a new healthy side dish for Passover, Easter or for anytime during the year, try these. I bet you will be pleasantly surprised. It’s really easy too. I promise!