OH MAN! For you chocolate lovers out there, this is my first dessert blog…and boy is it DELISH–I will warn you, this recipe is a bit messy, but soo worth it!

What you’ll need:

• A pack of oreos
• Baker’s Chocolate (melted) – you can do either white or semi-sweet or German chocolate! they’re all great.
• 1 package of (softened) Philadelphia cream cheese. (1/3 less fat) – of course it’s gotta be somewhat healthy

1. Pound 2 rows of the oreos into small piece. Either use a food processor or a plastic bag and just pound the crap out of it. Until you get itty bitty pieces!
2. Mash up the remaining  row of oreos for decoration. Youl probably only need half a row.
3. Add the softened cream cheese into the mashed up oreos.
4. Shape the mixture into little balls. (this is the messy part!)
5. Refrigerate or freeze for 30 minutes. (this will make it easier to coat with the chocolate)
6. Melt the chocolate according to instructions on the box.
7. Tricky! Coat the oreo balls with the melted chocolate. The technique i used is using a fork and a spoon. I rolled the oreo into the fork, then drizzled the chocolate over the ball using the spoon.
8. Place covered chocolate balls onto a baking sheet covered with parchment paper (or wax paper). Refrigerate or freeze til you serve.
9. Decorate and add crushed oreos to the finished truffle or drizzle some melted chocolate over the  set truffle.
10. Next time: try mint oreo truffles! I have yet to try it

View recipe reference by clicking here – Thank you Laura for this great find!

What you’ll need: (totally guess on these measurements )

• Won Ton Wrappers
• Philadelphia Cream Cheese (1/3 less fat) – 3 oz. – maybe try an onion & chive or veggie cream cheese! i just used regular  Neufchatel cheese
• Chopped Green Onions – 2 stems
• Light Olive Oil Mayo – 1 tablespoon
• Crab Meat – 4 oz.

1. Mix together cream cheese, green onions, mayo and shredded crab meat.
2. In a 12 – muffin pan, spray non-stick oil. and place a won ton wrap in each
3. Place a teaspoon/tablespoon (whatever tickles your fancy!) in each wrap
4. Bake for 15 minutes or til edges are golden brown at 350 degrees.

NOTE: for crispier won tons, bake them first for 7 minutes before filling with crab meat! I made the mistake of NOT doing this and the edges were crunchy, but the insides were chewy. boo. Enjoy!

View recipe reference by clicking here

Inspired by Giada of course

1. Take ground turkey and add salt, pepper, parsley, parmesan cheese,  3 garlic cloves, 1 egg,  a small onion, and italian bread crumbs. Then mix in whatever else you’d like. I like to add oregano, & basil.
2. Roll turkey mix into small meatballs.  About 1/2 inch.
3. Heat extra virgin olive oil in a saute pan.
4. Brown the turkey balls until all sides are brown and cooked. They don’t have to be thoroughly cooked through. Place cooked meatballs on plate with a napkin so it can collect the excess oil.
5. Take some store bought pasta sauce and heat in the same saute pan. Add additional spices. I like to add a little bit of sugar.
6. The best part! Take a little bit of red wine and mix it into the sauce. Keep stirring!
7. Once the sauce is heated, slowly start adding the meat balls. Cook for 25 min. on simmer and let the turkey meat balls absorb the sauce and cook through.
8. Serve with garlic pasta! (Take any pasta, cook til al dente, add garlic powder and fresh flat leaf parsley – voila!)

View recipe reference by clicking here -  Thank you Giada!

The best part about recipe…is the Dijon Glaze! Definitely makes the meat sooo much more flavorful

1. Beat one egg in a bowl
2. Put about half a cup of italian season on a plate (depending how much chicken you want you may need more/less)
3. Heat a skillet with extra virgil olive oil on med/high heat
4. You can either slice a thick piece of chicken breast or pound it thin. Take the piece of chicken and dip it into the beaten egg.
5. Dip the covered chicken breast into the italian seasoning
6. Place seasoned chicken into the skillet and cook on each side for 5 min. or until golden brown
7. Repeat with other chicken breast

For Glaze

1. Mix sour cream and cornstarch in a bowl until smooth
2. in a sauce pan, saute garlic and green onions in olive oil
3. Add chicken broth (keep stirring!)
4. Next, add the sour cream & cornstarch mixture.
5. Finally, add a table spoon of Dijon mustard. Stir until sauce is thick. Salt & pepper for taste

• Add Dijon Glaze over Sauted Chicken Breast. Top glaze with chopped flat leaf parsley

1. Cook pasta in boiling water til al dente
2. Cut up chicken breasts into 1/2 inch cubes
3. Chop up 1 onion, 2 garlic cloves, and bell pepper
4. In a saute pen, brown onions and garlic
5. Add chopped chicken breast cubes til cooked
6. Add bell peppers; salt & pepper to taste
7. Chop up fresh flat leaf parsley and mix into pasta
8. Place spinach in pan and cook (til wilted) Isn’t it amazing how much the spinach reduces in size?!
9. Add cooked pasta
10. Add about a half a cup to a cup of shredded Parmesan cheese and mix well with pasta mixture

So, that means I’ll be cooking everything meatless! Being vegetarian for 40 days should be interesting. any suggestions on what foods I can cook up and prepare? Let me know!

“The 3rd Annual Chicago Restaurant Week features over 160 participating establishments sprinkled throughout the great City of Chicago. Try some exotic spice, nibble some samplings from the sea, or delight in 5-star sophistication. Whatever your taste, you’ll find it during Chicago Restaurant Week.”

Participating restaurants offer lunch, dinner, or both at their discretion. Please see individual restaurant profiles for details.

View info here.

More Italian recipes! I apologize — it’s been awhile since I’ve updated! More recipes to come!

1. In a large pot, boil water and cook spaghettini until al dente.
2. Drain pasta and add 2 cloves of minced garlic, salt, pepper, and fresh parsley
3. Take 4-6 chicken breasts and thaw – season with salt & pepper
4. Whisk together balsamic vinegar, soy sauce, salt & pepper, fresh parsley and minced  garlic & onion
5. cut up 1 large tomato into thin slices
6. Place chicken breasts on a baking sheet and drizzle balsamic vinegar mixture
7. Set sliced tomatoes over  seasoned breasts – add salt & pepper on top
8. Bake in the oven at 360 degrees for 35 minutes
9. Serve over garlic pasta.

1. Cook tiny pasta shells until al dente.
2. Chop up half an onion and mince 1 clove of garlic. (add more for extra flavor!)
3. Cut thawed chicken breast into 1 inch pieces.
4. Chop up about 2 tablespoons of fresh leaf parsley
5. In a frying pan, saute onion & garlic until brown.
6. Add chicken pieces  and season with salt & pepper until fully cooked.
7. Put chicken mixture in a bowl and add the pasta
8. Pour a can of diced tomatoes, add mozzarella cheese, parmesan cheese, parsley, bread crumbs, & salt & pepper for taste. Place in baking dish.
9. Place little pieces of butter along the top of pasta.
10. Bake at 400 degrees for 30 minutes!

Thank you Giada! See Giada’s recipe here.

Another spinach & tomato pasta!

1. 1.5 chicken breasts into 1/2 inch cubes
2. Cook penne pasta til Al dente
3. Chop up 1 lb of spinach
4. Saute chicken and season with salt & pepper (or even italian seasoning!)
5. Once chicken is cook, add the chopped spinach and 1 can of diced tomatoes.
6. Pour tomato, spinach, & chicken mixture over penne. Mix together
7. Serve with Parmesan cheese!!