I have to tell you something you may not like.
I am not Irish and therefore I do not celebrate St. Patrick's Day. To me, it's a non-holiday. This is an unpopular opinion, I am aware. Certainly if the amount of parades that happen across the country are any indication, I am in the minority. But, I have a strict rule. If I don't decorate for it, it doesn't count. My husband and in-laws (along with millions of others), however, really happen to enjoy this day. Because I love them all (my family - not the millions of others), I made this recipe to contribute.
Bailey's Irish Cream Puppy Chow: Can you believe I've never made puppy chow? Truth. I also didn't feel like buying Bailey's just for this recipe so I bought the knock-off, Carolan's. Let me tell you. The Carolan's was delightful! I also bought the knock-off Rice Chex. They were called Rice Bitz, with a Z. I bought the brand of the candy melts though, only because they don't make a knock-off of those. OK, now that we're all caught up. A word of warning, if you're going to double the recipe, as I did, be sure to double the amount of Bailey's or your melted chocolate will not reach the desired consistency. Mine did not turn out as pretty as the picture (shocker), but it was still darn tasty. Use a spatula for mixing instead of a wooden spoon. The wooden spoon was much too harsh and broke a lot of my Bitz. No matter. It was downright tasty, all the same. Just a hint of Bailey's flavor and a festive green color!
You still have time to make this for tomorrow. You know, if you're celebrating and whatnot.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Sunday, March 16, 2014
Sunday, January 19, 2014
Recipe Reblog: Vegetable Meatloaf
Sunday dinner for you this week! Do people prepare a traditional "Sunday Dinner" anymore? I hope so!
Vegetable Meatloaf with Balsamic Glaze: This recipe title, from the tasty Bobby Flay, is a bit misleading because it's actually a turkey meatloaf with extra veggies in the mix. Meatloaf is one of my all time favorite meals. No foolin'! I have loved meatloaf since I was a young eater. While I can be a purist and enjoy a good beef-based loaf, I try to use ground turkey whenever possible. In fact, I couldn't tell you the last time I bought ground beef. Anyway....with the ground turkey is: red pepper, yellow pepper and zucchini. WHAT?! You betcha. The balsamic glaze on top added a nice zippy acidity to complement the sweetness of the veggies. John and I both really liked this one a lot. Don't be scared. Vegetables are your friends! So is Bobby Flay.
Vegetable Meatloaf with Balsamic Glaze: This recipe title, from the tasty Bobby Flay, is a bit misleading because it's actually a turkey meatloaf with extra veggies in the mix. Meatloaf is one of my all time favorite meals. No foolin'! I have loved meatloaf since I was a young eater. While I can be a purist and enjoy a good beef-based loaf, I try to use ground turkey whenever possible. In fact, I couldn't tell you the last time I bought ground beef. Anyway....with the ground turkey is: red pepper, yellow pepper and zucchini. WHAT?! You betcha. The balsamic glaze on top added a nice zippy acidity to complement the sweetness of the veggies. John and I both really liked this one a lot. Don't be scared. Vegetables are your friends! So is Bobby Flay.
Sunday, January 12, 2014
Recipe Reblog: Healthy Bowls
Chili and soup go with winter like peas and carrots. Am I right?
I tried two new recipes last weekend that I want to pass along. Bonus points for being totally healthy too!
Terrific Turkey Chili: I have a few chili recipes but I was looking for one that really pumped up the veggie quotient and this fit the bill. It even has zucchini in it! I followed the recipe exactly except I made my own taco seasoning mix. If you're still buying taco packets, do yourself a favor and google a taco seasoning recipe. Those packets are packed with sodium. No bueno. Even with the green chile peppers this wasn't too spicy. I am a wuss when it comes to spice but it had a nice heat to it. And it makes enough to feed a crowd. Give it a try!
Cream of Broccoli soup: This recipe comes from Gina's Skinny Recipes which is a site I have used a lot! She has great healthy options and gives you all the calorie counts, etc. I was looking for a lightened up cream of broccoli recipe and knew I could count on Gina. This cooks up quick and easily and also adds a few more veggies in as well. A minor variation from the recipe... I used fat free half and half instead of milk. I used low sodium broth though and I needed to add a bit of salt. She also says to add pepper to taste. I added a half teaspoon and that may have been slightly heavy handed but it was still good. And lastly, I don't have an immersion blender so I blending in batches in my regular blender which worked out just fine. This was delicious! It was also pretty thick.
There you have it.
Fill up your bowls and have a great week!
Terrific Turkey Chili: I have a few chili recipes but I was looking for one that really pumped up the veggie quotient and this fit the bill. It even has zucchini in it! I followed the recipe exactly except I made my own taco seasoning mix. If you're still buying taco packets, do yourself a favor and google a taco seasoning recipe. Those packets are packed with sodium. No bueno. Even with the green chile peppers this wasn't too spicy. I am a wuss when it comes to spice but it had a nice heat to it. And it makes enough to feed a crowd. Give it a try!
Cream of Broccoli soup: This recipe comes from Gina's Skinny Recipes which is a site I have used a lot! She has great healthy options and gives you all the calorie counts, etc. I was looking for a lightened up cream of broccoli recipe and knew I could count on Gina. This cooks up quick and easily and also adds a few more veggies in as well. A minor variation from the recipe... I used fat free half and half instead of milk. I used low sodium broth though and I needed to add a bit of salt. She also says to add pepper to taste. I added a half teaspoon and that may have been slightly heavy handed but it was still good. And lastly, I don't have an immersion blender so I blending in batches in my regular blender which worked out just fine. This was delicious! It was also pretty thick.
There you have it.
Fill up your bowls and have a great week!
Sunday, November 17, 2013
Recipe Reblog: Clean Eating Spaghetti Pie
Does that recipe title make you a little nervous? It shouldn't. To eat clean means to eat little to no processed foods and focus on whole foods. It's better for you and healthier too.
Clean Eating Spaghetti Pie: I had really high hopes for this recipe. The crust is formed from spaghetti "noodles" that are actually spaghetti squash. If you've never had spaghetti squash, TRY IT! It's super easy to make. Just poke holes through the skin, roast for about an hour at 375 - slice in half, scoop out seeds and then drag your fork over the flesh to pull out the strands. Do this part ahead of time. Squash strands get mixed with ricotta an egg and some seasoning. Then, ground turkey is browned and tossed with your favorite jarred pasta sauce. Layer it, bake it, serve it. YUM! I will say that she recommends using a 9 inch pie plate. Well, my squash was 4 lbs and I had to use a 9x13 pan. This made a LOT, which was okay by me. If you're trying to eat clean or cut back on refined carbs, this is the one for you! It really does seem like you're just eating spaghetti and noodles.
What's not to like?
Sunday, October 20, 2013
Recipe Reblog: Apple Cider Donut Muffins
I've got a fall recipe here for you today. It IS fall after all, right?
Apple Cider Donut Muffins: I woke up last Sunday wanting muffins. It had been quite awhile since I made baked goods for breakfast so I marched myself down to the kitchen and got to work. I found this recipe on Pinterest and, luckily, had all ingredients on hand. As usual, I cut it in half and it still yielded 18 mini muffins. No matter. John downed 4 in a matter of minutes. I subbed in all whole wheat flour. They were denser because of this but I didn't mind. I also skipped the sugar topping and mixed up my own glaze instead.
Maple Glaze
3-4 Tbsp Confectioners' Sugar
1 1/2 Tbsp Maple Syrup
Whisk until fully mixed and appropriate glaze-like consistency is achieved.
Then, eat and say "holy cow."
Apple Cider Donut Muffins: I woke up last Sunday wanting muffins. It had been quite awhile since I made baked goods for breakfast so I marched myself down to the kitchen and got to work. I found this recipe on Pinterest and, luckily, had all ingredients on hand. As usual, I cut it in half and it still yielded 18 mini muffins. No matter. John downed 4 in a matter of minutes. I subbed in all whole wheat flour. They were denser because of this but I didn't mind. I also skipped the sugar topping and mixed up my own glaze instead.
Maple Glaze
3-4 Tbsp Confectioners' Sugar
1 1/2 Tbsp Maple Syrup
Whisk until fully mixed and appropriate glaze-like consistency is achieved.
Then, eat and say "holy cow."
Sunday, February 3, 2013
Recipe Reblog: Pasta with Sausage and Kale
A pasta dish for you today!
Pasta with Sausage and Kale: This was also from Men's Health's section on kale just like those kale chips I wrote about a couple weeks ago. The original recipe calls for orecchiette but that doesn't come in whole wheat. We used penne. I can't remember if the original recipe uses regular sausage or not but we used turkey. If you've never tried turkey sausage, give it a try. It still has lots of sausage flavor but without as much fat and calories. Anyway......back to this dish. Sous chef became executive chef on this one because I was on the treadmill but John said it came together pretty easily. The aromas from the kitchen wafted to the basement and I wanted to cut my run short and EAT, but I didn't. Because of all the kale and sausage, it fed us for 3 nights. The lemon really brightened this up and paired well with the other flavors. For a twist on your normal pasta dinners, give this one a try!
P.S. We survived January! Yea hooray!!!
Pasta with Sausage and Kale: This was also from Men's Health's section on kale just like those kale chips I wrote about a couple weeks ago. The original recipe calls for orecchiette but that doesn't come in whole wheat. We used penne. I can't remember if the original recipe uses regular sausage or not but we used turkey. If you've never tried turkey sausage, give it a try. It still has lots of sausage flavor but without as much fat and calories. Anyway......back to this dish. Sous chef became executive chef on this one because I was on the treadmill but John said it came together pretty easily. The aromas from the kitchen wafted to the basement and I wanted to cut my run short and EAT, but I didn't. Because of all the kale and sausage, it fed us for 3 nights. The lemon really brightened this up and paired well with the other flavors. For a twist on your normal pasta dinners, give this one a try!
P.S. We survived January! Yea hooray!!!
Sunday, September 23, 2012
Recipe Reblog
A chocolate chip cookie for you today......
Copycat DoubleTree Chocolate Chip Cookies: If you’ve stayed at a DoubleTree Hotel then you’re already familiar with this recipe. If not, you must book a night at one if you can. Underneath the counter in a special warmer, they have the most amazing cookies for their guests. They don't even give you the side eye when you go ask them for your 4th or 5th one.
This is a copycat recipe and it’s pretty spot on. The only adjustment I made was to leave out the walnuts. I like walnuts and think nuts in general get a bad wrap but when in doubt, leave it out. My batches didn’t turn out as pretty as the cookie you get at the hotel but the taste was identical! This is more than just your typical chocolate chip cookie. With the addition of cinnamon and a little lemon juice, they are elevated to an exciting cookie level. Bake these up!
Copycat DoubleTree Chocolate Chip Cookies: If you’ve stayed at a DoubleTree Hotel then you’re already familiar with this recipe. If not, you must book a night at one if you can. Underneath the counter in a special warmer, they have the most amazing cookies for their guests. They don't even give you the side eye when you go ask them for your 4th or 5th one.
This is a copycat recipe and it’s pretty spot on. The only adjustment I made was to leave out the walnuts. I like walnuts and think nuts in general get a bad wrap but when in doubt, leave it out. My batches didn’t turn out as pretty as the cookie you get at the hotel but the taste was identical! This is more than just your typical chocolate chip cookie. With the addition of cinnamon and a little lemon juice, they are elevated to an exciting cookie level. Bake these up!
Sunday, September 16, 2012
Recipe Reblog
I have a particularly fall-ish recipe for you today. Read on!
Chicken, Sweet Potato and Apple Skillet: This recipe comes from the Fall 2012 Penzey's Spice catalogue. If you've never been to a Penzey's, you are missing out! They have the most amazing spices and seasonings and mixtures in their store. I know, it's just spices, right? BUT - it's so much more than that. We got some for Christmas and have really been enjoying using them to jazz up our cooking. Anyway......sweet potatoes? Apples? Does it get any more autumn than that? I skipped the bacon for health reasons but I'm sure that would knock this one out of the park. I didn't miss it though. And, don't be scared of those brussel sprouts. I don't really like them but thought they were GREAT in this dish. They soak up all the other flavors nicely. If you don't have their fancy spice combinations, their website tells you what is in each one and you could likely come up with a similar flavor profile just from your cabinet. Give this one a try!!
Chicken, Sweet Potato and Apple Skillet: This recipe comes from the Fall 2012 Penzey's Spice catalogue. If you've never been to a Penzey's, you are missing out! They have the most amazing spices and seasonings and mixtures in their store. I know, it's just spices, right? BUT - it's so much more than that. We got some for Christmas and have really been enjoying using them to jazz up our cooking. Anyway......sweet potatoes? Apples? Does it get any more autumn than that? I skipped the bacon for health reasons but I'm sure that would knock this one out of the park. I didn't miss it though. And, don't be scared of those brussel sprouts. I don't really like them but thought they were GREAT in this dish. They soak up all the other flavors nicely. If you don't have their fancy spice combinations, their website tells you what is in each one and you could likely come up with a similar flavor profile just from your cabinet. Give this one a try!!
Sunday, August 12, 2012
Recipe Reblog #25
Last weekend, we hosted our wine night with a theme of VinOlympics. When caught up in Olympic fever, add wine! We chose wines from around the world and the menu also came from assorted countries. The appetizer round wasn't too foreign but it was delicious. I'm quite proud of myself for coming up with a crostini trio. I cannot believe I didn't take a picture. One topped with bruschetta (from my garden!), one topped with a honey-lemon ricotta and strawberries, and one topped with this.........
Sun-Dried Tomato Jam: This is a Giada recipe from the Food Network. It uses a jar of sun-dried tomatoes and a few other ingredients and coaxes them into a savory jam. Let me tell you, mine never jammed up. I simmered the heck out of it too but there was too much liquid. No matter. My guests and I could not get enough of this! It was extremely tasty. Packed with flavor! Hers has you add goat cheese too but we skipped that part. This recipe is also relatively low maintenance as once the pot is going, you just let it simmer. I made my own crostinis in the oven but you could certainly do storebought. Serve this stunner at your next get together!
P.S. Blogger told me all the Italian words in this post were spelled incorrectly. Mi scusi!
Sun-Dried Tomato Jam: This is a Giada recipe from the Food Network. It uses a jar of sun-dried tomatoes and a few other ingredients and coaxes them into a savory jam. Let me tell you, mine never jammed up. I simmered the heck out of it too but there was too much liquid. No matter. My guests and I could not get enough of this! It was extremely tasty. Packed with flavor! Hers has you add goat cheese too but we skipped that part. This recipe is also relatively low maintenance as once the pot is going, you just let it simmer. I made my own crostinis in the oven but you could certainly do storebought. Serve this stunner at your next get together!
P.S. Blogger told me all the Italian words in this post were spelled incorrectly. Mi scusi!
Sunday, July 1, 2012
Recipe Reblog #22
Asian and Italian this week, a culinary journey.
Hot and Cold Sesame Noodles: I love me some peanut sauce! If you've never had Thai food or something with peanut sauce, this is a good gateway meal. After perusing the recipes I had starred in a specific Rachael Ray cookbook, I made it for lunch last weekend. It came together very quickly in 20 minutes or less, half of which was water boiling time. In addition to the noodles and peanut sauce, it also has broccoli slaw and bean sprouts. Carbs, veggies and some protein make a well-rounded meal. The noodles were still warm the first day but I ate the leftovers cold and it was just as tasty. Give this one a shot!
Salad Capriccosa: Another Rachael Ray recipe from her 365: No Repeats cookbook! Like I said, I was digging out recipes from my books instead of trolling other blogs for new meals to cook. In an effort to branch out on our Tuesday night Salad Supper, I decided this salad looked pretty delicious. A bed of romaine cradles, cherry tomatoes, artichoke hearts, peas, bocconcini (mozzarella balls) and a quick homemade vinaigrette. I skipped the mushrooms as we are not fans. I also skipped the prosciutto because I didn't feel like buying it. Here's a tip on the artichoke hearts -- a can of them is $3.00, pretty pricey if you ask me. Instead, see if your store has artichoke hearts on their make your own salad bar (mine did!). I was able to get the amount I need for just under a buck.
This salad was so delicious! All of the classic Italian toppings came together perfectly for a light but filling salad. Please try this! It was very tasty and not much beats fresh, salty mozz if you can find it.
Hot and Cold Sesame Noodles: I love me some peanut sauce! If you've never had Thai food or something with peanut sauce, this is a good gateway meal. After perusing the recipes I had starred in a specific Rachael Ray cookbook, I made it for lunch last weekend. It came together very quickly in 20 minutes or less, half of which was water boiling time. In addition to the noodles and peanut sauce, it also has broccoli slaw and bean sprouts. Carbs, veggies and some protein make a well-rounded meal. The noodles were still warm the first day but I ate the leftovers cold and it was just as tasty. Give this one a shot!
Salad Capriccosa: Another Rachael Ray recipe from her 365: No Repeats cookbook! Like I said, I was digging out recipes from my books instead of trolling other blogs for new meals to cook. In an effort to branch out on our Tuesday night Salad Supper, I decided this salad looked pretty delicious. A bed of romaine cradles, cherry tomatoes, artichoke hearts, peas, bocconcini (mozzarella balls) and a quick homemade vinaigrette. I skipped the mushrooms as we are not fans. I also skipped the prosciutto because I didn't feel like buying it. Here's a tip on the artichoke hearts -- a can of them is $3.00, pretty pricey if you ask me. Instead, see if your store has artichoke hearts on their make your own salad bar (mine did!). I was able to get the amount I need for just under a buck.
This salad was so delicious! All of the classic Italian toppings came together perfectly for a light but filling salad. Please try this! It was very tasty and not much beats fresh, salty mozz if you can find it.
Sunday, June 24, 2012
Recipe Reblog #21
Does your sweet tooth need some satisfaction?
Peanut Butter Cupcakes with Peanut Butter Cookie Dough Frosting: PB on PB? Too much PB you say? NEVER! I was really craving something sweet last weekend. Not wanting to drop $3.00 per cupcake at my local cupcake shop, and not wanting a dozen sweet treats calling to me from the kitchen, I searched for small batch baking recipes and found this one. It says it yields 4 but I only got 3 cupcakes out of it. Perfect! These baked up super quick and I had all the ingredients in the pantry which was why I selected this. I had no chocolate chips though so I left those out. Also, there are oatmeal, M&M's in the frosting which I also didn't have. OK, so maybe I didn't have all the ingredients on hand but the recipe didn't suffer. Point being, you can still enjoy this delicious cupcake without those fancy extras. It makes a LOT of frosting so load those puppies up. Then sit on the kitchen floor with a spoon and lick the bowl. You won't be sorry.
P.S. Happy Birthday to my dad! He's not reading this but I'll send my well wishes just the same.
Peanut Butter Cupcakes with Peanut Butter Cookie Dough Frosting: PB on PB? Too much PB you say? NEVER! I was really craving something sweet last weekend. Not wanting to drop $3.00 per cupcake at my local cupcake shop, and not wanting a dozen sweet treats calling to me from the kitchen, I searched for small batch baking recipes and found this one. It says it yields 4 but I only got 3 cupcakes out of it. Perfect! These baked up super quick and I had all the ingredients in the pantry which was why I selected this. I had no chocolate chips though so I left those out. Also, there are oatmeal, M&M's in the frosting which I also didn't have. OK, so maybe I didn't have all the ingredients on hand but the recipe didn't suffer. Point being, you can still enjoy this delicious cupcake without those fancy extras. It makes a LOT of frosting so load those puppies up. Then sit on the kitchen floor with a spoon and lick the bowl. You won't be sorry.
P.S. Happy Birthday to my dad! He's not reading this but I'll send my well wishes just the same.
Sunday, June 3, 2012
Recipe Reblog #18
Back in the kitchen this week with a pasta entree to please the masses.
Creamy Sausage and Tomato Pasta: I'm always looking for new pasta dishes to make because I love pasta! I also have a newfound affinity for sausage. I'm not sure what that's about but when the mood strikes, I go with it. This comes to you from the Six Sisters' blog. Lots of good recipes on there if you've got the time to peruse. I lightened this dish up a bit with chicken sausage and fat free half and half. Any meal that mixes protein and carbs and comes together quickly is okay by me. This one couldn't be easier and it makes a feast! Try it with whole wheat pasta (the only thing I use) to pump up the fiber!
Creamy Sausage and Tomato Pasta: I'm always looking for new pasta dishes to make because I love pasta! I also have a newfound affinity for sausage. I'm not sure what that's about but when the mood strikes, I go with it. This comes to you from the Six Sisters' blog. Lots of good recipes on there if you've got the time to peruse. I lightened this dish up a bit with chicken sausage and fat free half and half. Any meal that mixes protein and carbs and comes together quickly is okay by me. This one couldn't be easier and it makes a feast! Try it with whole wheat pasta (the only thing I use) to pump up the fiber!
Sunday, May 27, 2012
Recipe Reblog #17
A cookie for you this holiday weekend!
Peanut Butter Pudding Cookies: I don't bake very often. This is mostly due to a lack of self control. If there's a pan of brownies in the kitchen, it won't last long. So, when I have guests staying over, I take advantage of the extra eaters and carefully select the baked good recipe I've most been pining after. Enter, the Peanut Butter Pudding Cookies. Oh my! These were delicious! The pudding part comes in by adding dried instant pudding mix. I'm not sure what that did for them but I was pleased with the result, as were my guests. I halved the recipe but it still made 2 dozen. If you like Reese's Pieces, you'll love these cookies!
Peanut Butter Pudding Cookies: I don't bake very often. This is mostly due to a lack of self control. If there's a pan of brownies in the kitchen, it won't last long. So, when I have guests staying over, I take advantage of the extra eaters and carefully select the baked good recipe I've most been pining after. Enter, the Peanut Butter Pudding Cookies. Oh my! These were delicious! The pudding part comes in by adding dried instant pudding mix. I'm not sure what that did for them but I was pleased with the result, as were my guests. I halved the recipe but it still made 2 dozen. If you like Reese's Pieces, you'll love these cookies!
Sunday, May 6, 2012
Recipe Reblog #14
A side dish for you this morning!
Sweet Potato Chips: If you don't like sweet potatoes, I don't think we can be friends anymore. If you think you don't like sweet potatoes, this recipe I pinned on Pinterest might change your mind. These are baked sweet potato chips that pack a spicy punch. Not spicy hot. Spicy as in, lots of spices. They were easy and delicious. You can't argue with that! Also, sweet potatoes have a bunch of beta carotene. Mmmm Vitamin A! The darker the veggie the better it is for you, unless that darkness is mold. Try to avoid that. Anyhoo! Definitely try these. I cut the spices in half and just used 1 potato since it was just John and me eating them. Here's another tip, mount a cooling rack on your baking sheet and put the chips on that. The heat gets all around them and they crisp up really nicely. No flipping necessary!
Sweet Potato Chips: If you don't like sweet potatoes, I don't think we can be friends anymore. If you think you don't like sweet potatoes, this recipe I pinned on Pinterest might change your mind. These are baked sweet potato chips that pack a spicy punch. Not spicy hot. Spicy as in, lots of spices. They were easy and delicious. You can't argue with that! Also, sweet potatoes have a bunch of beta carotene. Mmmm Vitamin A! The darker the veggie the better it is for you, unless that darkness is mold. Try to avoid that. Anyhoo! Definitely try these. I cut the spices in half and just used 1 potato since it was just John and me eating them. Here's another tip, mount a cooling rack on your baking sheet and put the chips on that. The heat gets all around them and they crisp up really nicely. No flipping necessary!
Sunday, April 1, 2012
Recipe Reblog #11
Something exciting for you today! Breakfast outside of the box.
Breakfast Quesadillas: My sister passed this recipe along to me so we have her to thank today. These are sweet breakfast quesdillas using items you very likely have on hand. All it really takes is tortillas, cream cheese and fruit! I used strawberries because they are super sweet right now, plus I had a coupon. My sous chef and I cooked these up quickly on a Saturday morning. They hit the spot! Healthy breakfast with fruit and protein minus eggs? I'm in!
Breakfast Quesadillas: My sister passed this recipe along to me so we have her to thank today. These are sweet breakfast quesdillas using items you very likely have on hand. All it really takes is tortillas, cream cheese and fruit! I used strawberries because they are super sweet right now, plus I had a coupon. My sous chef and I cooked these up quickly on a Saturday morning. They hit the spot! Healthy breakfast with fruit and protein minus eggs? I'm in!
Happy April Fools Day, fools!
Sunday, March 11, 2012
Recipe Reblog #8
Soup's On! And also chicken tenders.
Skinny Creamy Carrot Ginger Soup: I eat soup for lunch every day at work. Every.single.day. You want to save money and calories? Eat soup for lunch. Economical and healthy. This one is especially healthy. You just need a bag of baby carrots and a few other ingredients you likely have on hand. A few changes I made......I didn't have fresh ginger. I used 1 tsp of ground and it was the perfect amount. Additionally, I do not own an immersion blender. I blended mine in two separate batches in my regular old blender. Put the lid on but leave the center cap off. You need to let that steam loose. P.S. This delicious, easy soup only has a little over 100 calories per serving. If you're a soup lover, this one is right up your alley. Great flavor combo and surprisingly filling.
Maple Mustard Buttermilk Crusted Chicken Tenders: I don't know if it's an eat-with-your-hands thing or what but I LOVE chicken tenders. I would never turn one down. Don't offer one to me if you don't really want to give it up because I will eat it out of your grubby mitts. These chicken tenders though? They're so fancy! I had all the ingredients on hand, which I love. I let them marinate overnight and the seeped in buttermilk made them super juicy. Crusted in panko and cookbaked, get this....on a cooling rack on top of your baking sheet! This lets the heat get all around those bad boys and results in crispity goodness. What? Crispity is to a word. Don't question the English major. Note: You do not need 2 full cups of Panko when breading these. I used 1/2 cups and had plenty left over. MAKE THESE! And then eat them. Better yet. Make them and invite me over to eat them.
Sunday, February 26, 2012
Recipe Reblog #7
OK, I have to come clean. This recipe is not new to me. I didn't cook a new recipe this week. I think that's the first time in 59 weeks. But, I did make this recipe which I have made many times before. I love it so much I wanted to share it with you. Aren't you lucky? If you are a blue cheese lover, specifically gorgonzola, you will LOVE this recipe. If blue cheese isn't your jam, you stink like Taleggio. Just kidding. A lot of people are scared of blue cheese. Don't be! It's so tasty. At least try it first before you dismiss a whole delicious sector du fromage.
Gorgonzola and Walnut Spaghetti: It's a Rachael Ray recipe so it's fast and easy. I mean really easy. I substituted fat free half and half for the heavy cream, my new favorite healthifying step, and it didn't suffer at all. This is a great alternative to a boring alfredo or red sauce. It feels fancy but it's not. Make it for a date night in and crack a bottle of red to go alongside. Mangia!
Gorgonzola and Walnut Spaghetti: It's a Rachael Ray recipe so it's fast and easy. I mean really easy. I substituted fat free half and half for the heavy cream, my new favorite healthifying step, and it didn't suffer at all. This is a great alternative to a boring alfredo or red sauce. It feels fancy but it's not. Make it for a date night in and crack a bottle of red to go alongside. Mangia!
Sunday, November 20, 2011
Recipe Re-blog #46
I pulled out the crockpot again this week. I am obsessed with my crockpot these days. If I can crock it, it's okay by me.
Crockpot Dijon Pork Chops: Guys, I search high and low online for this recipe and came up empty-handed. It's from the Better Homes & Gardens Crockpot cookbook and they have a recipe with the same title on their site but it's not the same recipe. What gives? I am not a big pork fan. I keep trying with pork chops because I think there's got to be a recipe out there that will make me enjoy this lean cut of meat. These chops were crocked on a bed of scalloped potatoes mixed with cream of mushroom soup, onion, dijon, and some other seasonings. The flavor of the potatoes was great. The chops still came out dry and on leftover night I doused them in BBQ sauce. So, in the end, I guess it's okay that I couldn't find the recipe. It's not really worth making again.
....how are your Thanksgiving menus coming? This year, I don't have to cook. I just have to eat twice. I know. Life is rough.
Crockpot Dijon Pork Chops: Guys, I search high and low online for this recipe and came up empty-handed. It's from the Better Homes & Gardens Crockpot cookbook and they have a recipe with the same title on their site but it's not the same recipe. What gives? I am not a big pork fan. I keep trying with pork chops because I think there's got to be a recipe out there that will make me enjoy this lean cut of meat. These chops were crocked on a bed of scalloped potatoes mixed with cream of mushroom soup, onion, dijon, and some other seasonings. The flavor of the potatoes was great. The chops still came out dry and on leftover night I doused them in BBQ sauce. So, in the end, I guess it's okay that I couldn't find the recipe. It's not really worth making again.
....how are your Thanksgiving menus coming? This year, I don't have to cook. I just have to eat twice. I know. Life is rough.
Sunday, November 13, 2011
Recipe Re-blog #45
Another pumpkinny week here in Ohio! Still not sick of the stuff. I also discovered a new to me local coffee shop that had an awesome pumpkin latte. Pays to try new places and support your local establishments!
Pumpkin Spice Doughnuts: I woke up Sunday morning and wanted doughnuts. Luckily, I have a doughnut pan and can make that happen. I had all ingredients on hand for these except the Pumpkin Pie Spice. How did I run out of that without replacing it? I subbed in some other spices and it was just fine. These were moist and tasty. I cut the recipe in half and got 12 mini's and 1 regular sized doughnut. I skipped the chocolate glaze in the interest of calories and because I knew it wasn't necessary. These are a keeper for sure! I cooked them with my laptop on the counter. Guess it's time to print out the recipe for my binder.
Pumpkin Lasagna: I'm auditioning new lasagna recipes. I don't really like the simple one I am currently using. This is from Robert Irvine on the Food Network website. Being a pumpkin lasagna, this will not be my go-to recipe as it's relatively seasonal. However, the pumpkin was not overpowering and worked well with the surprise ingredient, zucchini! My sous chef and I used turkey sausage to cut calories and left out the romano cheese. This pan must have weighed 5 lbs when I put it in the oven. It was very filling and tasty. It's a keeper for sure!
Pumpkin Spice Doughnuts: I woke up Sunday morning and wanted doughnuts. Luckily, I have a doughnut pan and can make that happen. I had all ingredients on hand for these except the Pumpkin Pie Spice. How did I run out of that without replacing it? I subbed in some other spices and it was just fine. These were moist and tasty. I cut the recipe in half and got 12 mini's and 1 regular sized doughnut. I skipped the chocolate glaze in the interest of calories and because I knew it wasn't necessary. These are a keeper for sure! I cooked them with my laptop on the counter. Guess it's time to print out the recipe for my binder.
Pumpkin Lasagna: I'm auditioning new lasagna recipes. I don't really like the simple one I am currently using. This is from Robert Irvine on the Food Network website. Being a pumpkin lasagna, this will not be my go-to recipe as it's relatively seasonal. However, the pumpkin was not overpowering and worked well with the surprise ingredient, zucchini! My sous chef and I used turkey sausage to cut calories and left out the romano cheese. This pan must have weighed 5 lbs when I put it in the oven. It was very filling and tasty. It's a keeper for sure!
Sunday, October 30, 2011
Recipe Re-blog #43
You know what's tough? Coming home from vacation where all you've done is order meals from a menu or walk through a buffet line and then have to get back in the kitchen. Don't get me wrong, I love cooking. But, I also love being waited on hand and foot.
Spicy Bean Soup: A couple years ago, I made a new soup almost every week to take to work for lunch. It was great! No, it wasn't any cheaper than just buying cans but I like to think it was probably healthier and tastier. Last year, for some reason, I don't think I made any new soups. But, the temperatures here are delving squarely into the 40's and that means, soup time! I busted out my crockpot for this chock-full-o'-fiber bean soup. The recipe was in my Better Homes & Gardens crockpot cookbook. For me, the flavor was a little lacking. I think I would make it again but bump up the seasonings quite a bit. Also, have the Gas-X near. Just sayin'.
Spicy Bean Soup: A couple years ago, I made a new soup almost every week to take to work for lunch. It was great! No, it wasn't any cheaper than just buying cans but I like to think it was probably healthier and tastier. Last year, for some reason, I don't think I made any new soups. But, the temperatures here are delving squarely into the 40's and that means, soup time! I busted out my crockpot for this chock-full-o'-fiber bean soup. The recipe was in my Better Homes & Gardens crockpot cookbook. For me, the flavor was a little lacking. I think I would make it again but bump up the seasonings quite a bit. Also, have the Gas-X near. Just sayin'.
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