A Taste of the Blogosphere

Chicken Rollatini stuffed with Zucchini and Mozzarella

2012-01-17T20:10:00.000-07:00

I've been searching for low-carb recipes lately and have been having a really hard time finding ones that I thought the kids and hubby would enjoy too. We had this for dinner tonight and it was absolutely amazing! The kids loved it too so it was a win-win!

Ingredients
1 tsp olive oil
4 cloves garlic, chopped
1 1/2 c zucchini, chopped (I used 2 small)
1/4 c + 2 T Romano or Parmesan, shredded
3 oz part skim mozzarella, shredded
3 chicken thighs (~6oz each)
1/2 c italian seasoned bread crumbs
Juice of 1 lemon
1 T olive oil
pepper
non stick cooking spray

Directions
Saute garlic in olive oil until brown. Add zucchini and 1/4c Romano and cook another 4-5 minutes, stirring occasionally. Remove from heat and let cool. Once cool, mix in mozzarella. Make 2 mixtures in 2 seperate bowls - 1 with bread crumbs and 2T Romano, and 1 with lemon, olive oil, and pepper. Meanwhile trim fat off chicken thighs and lay flat on chopping board or other working surface. Spread zucchini mixture over each thigh and roll tight. Then dip the thighs in the olive oil mixture and then the breadcrumb mixture and place in a casserole dish that has been lightly coated with cooking spray. Spray all chicken with more cooking spray when done and cook for 25-30 minutes in a 450 degree oven.

Source
Gina's Skinny Recipes

Pumpkin Chocolate Chip Biscotti

2011-11-02T08:55:00.000-06:00

Yes, another pumpkin recipe. But, oh boy, are these delicious! A very nice friend said these are "Starbucks-worthy" if that gives you any clue about how amazing they are!

Ingredients
1 1/2c packed brown sugar
1 stick butter, room temperature
2 eggs
1 tsp vanilla
1/2 c pumpkin puree
3c flour
2 tsp baking powder
2 tsp pumpkin pie spice
1/2c chocolate chips
1c semi sweet chocolate chips

Directions
Preheat oven to 350 degrees and grease and flour a baking sheet. Cream together butter, sugar, and eggs in a large mixing bowl. Mix in vanilla and pumpkin puree. Add dry ingredients and mix until just incorporated. Fold in both types of chocolate chips. Your dough will look and feel like chocolate chip cookie dough - fairly sticky. Shape into 3 log-looking shapes on the baking sheet. (These will not expand too much, so try to get them the width you would like your biscotti to be). Bake for 30 minutes, reduce heat to 300 degrees and bake for 30 minutes more. Remove from oven and slice into biscotti. Return the slices to the baking sheet and bake 10 more minutes. Let cool before serving. Enjoy!

Source
The Entertaining Kitchen

Pumpkin Mac & Cheese

2011-10-19T08:01:00.000-06:00

If you know me, you know I have a slight obsession with pumpkin. Just looking at my blog, my recipes in the fall are unfairly represented by pumpkin inspired creations. I've been looking for a good pumpkin mac & cheese recipe for a while, and this recipe definitely fits the bill! The only complaint I had was that it was not quite cheesy enough, so I would definitely add more cheese on top, and perhaps even a handful or two more to the sauce!

Ingredients
8oz elbow macaroni
2 T butter
2T flour
3/4c milk
3/4 c canned pumpkin
1 c aged white cheddar cheese, shredded and divided
dash nutmeg
salt and pepper to taste

Directions
Preheat oven to 375 and lightly spray an 8x8 casserole dish w/ cooking spray. Cook macaroni according to package directions. Meanwhile, melt butter in a pan until in begins to brown. Add flour and whisk until browned. Add remaining ingredients (remember to reserve half of your cheese), whisking constantly. Drain the pasta and combine with the sauce. Pour into the casserole dish, top with remaining cheese, and bake for 18-22 minutes, or until the cheese on top is bubbly and brown.

Source
Minimally adapted from BrokeAss Gourmet

Pumpkin Nutella Muffins (Muffin Monday)

2011-09-19T14:39:00.000-06:00

If you know me, you know that I am obsessed with all things Nutella, and all things pumpkin. And this obsession only intensifies when I pregnant. Needless to say these little muffins made me a very VERY happy woman today!

Ingredients
3/4 c + 1/8 c flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
heaping 1/2 tsp nutmeg
3/4 c granulated sugar (can subsitute 1/4c brown sugar)
1/4 c canola oil (I ran out and used extra light olive oil)
1/6 c water
1/2 c canned pumpkin (not pie filling)
1 egg
1 tsp vanilla extract

Directions
Preheat oven to 350 and spray muffin cups w/ cooking spray. Whisk wet ingredients + sugar in large mixing bowl, then whisk the rest of the dry ingredients in a medium mixing bowl. Then fold dry ingredients into wet. Divide mixture evenly into muffin cups, then add a spoonful of Nutella to the top of each. Swirl with toothpick until marbled. Cook for 15-18 minutes or until toothpick comes out clean.

Note
This recipe yields about 8 regular size muffins. Since I had a large playgroup I doubled the recipe.

Source
Originally saw idea on 2 Peas and Their Pod, but found the muffin adaptation from Baking with Buttermilk in the comments.

Swiss Chard & Artichoke Dip

2011-05-31T14:40:00.000-06:00

Don't be fooled by the name, this stuff is awesome! I started getting a CSA box recently and have had to really push outside of my comfort zone to find new ways to use up all the interesting veggies. This is a delicious variation on Spinach and Artichoke dip, and was the perfect dish to take to a recent Moms Night Out with my girlfriends.

Ingredients
1/4c olive oil
1c onion, finely chopped
6 cloves garlic, minced
1 bunch Swiss chard, leaves & stalks separated and each chopped into small pieces
1 14oz can artichoke hearts, drained, rinsed, and chopped into small pieces
4oz chive & onion cream cheese spread (or plain cream cheese)
1/2c plain yogurt
1/4c mayo (I used Miracle Whip since it was all I had on hand)
1 1/2c Pecorino Romano, finely shredded
2 tsp Worcestershire sauce
Salt & Pepper to taste

Directions
Saute onion and chard stalks in olive oil until soft and onion is translucent. Add garlic and cook a minute or two more. Add chard leaves and artichoke hearts, then cover and cook until soft (remove lid if there is too much moisture). Add remaining ingredients and cook until soft and thick (10-15 minutes). Serve with crackers or bread and enjoy!

Source
In My Kitchen Garden

Notes
I topped a burger with this for lunch yesterday and it was so yummy!!! Might try it as an out of the ordinary nacho topping too!!!

Chocolate Waffles

2011-02-21T19:48:00.000-07:00

I was looking for something to make breakfast special for my kiddos on Valentine's Day. These were a perfect way to start the day and show my little ones a little extra love.

Ingredients
1c all purpose flour
1/2 c wheat flour
3 Tbsp sugar
1/2 c cocoa powder
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3 large eggs, beaten
4 Tbsp butter, melted & slightly cooled
1 tsp vanilla extract
2 c buttermilk, room temp.
3/4 c mini chocolate chips

Directions
Preheat waffle iron. Whisk together dry ingredients. In a seperate bowl, mix together wet ingredients. Mix wet and dry until just combined. Add chocolate chips. Cook until crispy.

Source
Annie's Eats

Notes
The batter seems way too liquid-y for waffle batter, but it turned out great! Make sure to cook it long enough to get the crisp!

Real World Wednesday - The Deacon's Wife's Pasta

2010-12-29T08:17:00.001-07:00

A few months ago, we were invited to a liturgical minister's appreciation dinner at church. I thought the food was delicious, but I like most food, so no surprise there. It wasn't until Philip said "If you made dinner's where the vegetables actually tasted good, like this one, I'd eat it all the time!," that I knew I HAD to have this recipe. This is so easy to make, and is definitely a crowd pleaser. It also makes a lot! I would halve this if you are making it just for your family. Otherwise, this would freeze well if you want to freeze half and then reheat in a casserole dish in the oven.

Ingredients
16 oz penne, cooked according to package directions
1 bell pepper, chopped
1 medium onion, chopped
1 lb smoked sausage, cut in half lenthwise and then cut in 1/2 inch slices
2 medium zucchini, cut in half lenghtwise and then cut in 1/2 inch slices
1/2 c corn
italian seasonings of choice, to taste
1 24oz jar marinara sauce (or equal of homemade)
Shredded parmesan

Directions
Brown the sausage in a skillet and set aside. Saute onion, bell pepper, and zucchini in same skillet, adding olive oil if needed, until onion is translucent and veggies are crisp tender. Return the sausage to the pan, add the corn, seasonings and marinara sauce and toss all. Top with shredded parmesan and serve!

Gingerbread Waffles

2010-12-14T07:19:00.001-07:00

Yum. That's all I can say about these. The texture was the best of any waffles I've ever made, and the taste was right on. Slightly gingerbready without being super overwhelming. Even my husband, who is not a gingerbread fan, said these "weren't too bad," which is high praise coming from him. And there is nothing like waffles and eggs for dinner to make children sigh in contentment. A+ all around. :)

Ingredients
2 c flour
1/4 c sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp ground cloves
4 large eggs
6 T unsalted butter, melted and cooled
1 c milk
1/2 c sour cream
3 T unsulfured molasses

Directions
Combine dry ingredients in a bowl. Whisk wet ingredients in a separate bowl. Combine wet and dry until just incorporated and cook on your waffle iron according to the manufacturer's instructions.

Source
Annie's Eats

Notes
If you want to make it a bit healthier, I saw an idea in the comments sections on the sources blog to switch the 2 cups of flour for 1 c wheat flour and 1 c cake flour to keep the same texture.

Teriyaki Beef Lettuce Wraps

2010-11-07T19:14:00.000-07:00

I have never given Michaela lettuce before, so I was pretty impressed that she ate this. I think that since she is used to eating burritos, this was a little bit more appealing to her than it would have been otherwise. Rafael loved it too, but he just ate a bowl of rice and meat.

Ingredients
1 c long grain rice, prepared according to package directions
1 lb ground beef
1 1/2 c milk
1/2 c teriyaki sauce
1/2 Tbsp cornstarch
2 carrots, shredded
1 clove garlic, minced
1 tsp ground ginger
2 green onions, sliced
juice from 1/2 lemon
8 leaves Romaine lettuce

Directions
Brown the ground beef in a skillet. Drain grease. Add milk, teriyaki sauce, cornstarch, carrots, garlic, and ginger. Simmer about 10 minutes or until sauce is thickened. Add onions and lemon juice. To serve, put some rice on each leave and top with the meat mixture.

Notes
The smaller leaves near the center of the head of Romaine are perfect for kids! They are more rigid and curved so they hold the food in more easily.

Source
Adapted slightly from Dairy Goodness

Muffin Monday - Pumpkin Cornbread Muffins

2010-10-25T08:55:00.002-06:00

Another pumpkin recipe this morning! I made these to go with our Pumpkin Chili, and they were just perfect! Sweet yet cornbready, I could easily eat these alone for breakfast as well.

Ingredients
1 1/4 c flour
3/4 c cornmeal
2/3 c light brown sugar
1 T baking powder
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
3/4 c pumpkin
3/4 c buttermilk
1/4 c butter, melted
2 eggs, room temperature
2 T honey
turbinado sugar for sprinkling

Directions
Preheat oven to 350 and prepare muffin tins with cooking spray or muffin liners. Combine dry ingredients in a mixing bowl. Combine wet ingredients in a second mixing bowl. Combine wet and dry until just moistened and pour into prepared muffin tins. Sprinkle sugar over the top and bake for 20-25 minutes (12-15 if using mini tins) or until edges have just begun to color.

Source
The Motherload

Notes
If you don't have buttermilk, just add a tablespoon of lemon juice to every 1 cup of regular milk and let sit for 5 minutes.

*Edited 9/30/11 to add: I've linked up to CreateLive's pumpkin recipe linky!

Pumpkin Chili

2010-10-24T21:20:00.003-06:00

This was a delicious recipe that we really enjoyed on our Pumpkin Family Night. I didn't think it tasted very pumpkin-y, but it's nice to know that it's there, imparting all of it's nutritious yumminess on our bodies.

Ingredients
1 c onion, chopped
1 green bell pepper, chopped
1 red or yellow bell pepper, chopped
1 clove garlic, minced
1 lb ground meat (I used chicken)
1 (14.5oz) can diced tomatoes
1 (14.5oz) can black beans
1 1/2 c corn
2 c pumpkin puree
1-2 c chicken broth (to desired consistency)
2 t chili powder
1 t cumin
Salt & Pepper to taste
cheddar cheese, shredded

Directions
Saute onion, bell pepper and garlic in olive oil until tender. Add meat and cook through. Add the rest and simmer about 20 minutes or until tastes are melded. Top with cheese and serve.

Source
All Recipes via 2 Teaching Mommies

*Edited 10/28 to add: I've linked this up to Family Food Fridays at Get Healthy Cheap. Check it out to see more healthy family recipes!

I've also linked up to Susieqtpies Scraps of Life's Halloween Linky Party. Check her out for more fun Halloween recipes and ideas!

*Edited 9/30/11 to add: I've linked up to CreateLive's pumpkin recipe linky party!

Spicy Pumpkin Pinwheels

2010-10-21T14:32:00.003-06:00

I love these! They are so tasty and cute, I'm pretty sure these will become one of my staples for my annual Halloween party.

Ingredients

1 package jalapeno cheddar wraps

cream cheese

green chile dip

cilantro leaves

toothpicks cut in half

Directions

Mix cream cheese and green chile dip to desired consistency and taste. I didn't really measure but it looked to be about a 2:1 dip to cream cheese ratio. Spread on wraps, roll up, and slice. Place a leaf of cilantro on top of each slice and secure with half a toothpick to create the stem.

Source

Adapted from Little Family Fun

Notes

Green chile dip is probably a regional dip, but if you are looking for a similar taste you can try mixing canned green chile into sour cream.

*Edited 9/30/11 to add: I'm linking up to CreateLive's pumpkin recipe linky!

Muffin Monday - Pumpkin Apple Muffins

2010-10-18T13:40:00.001-06:00

Have you ever had the kind of morning where there is just no time for breakfast at all? Yeah, me too. One of my new goals is to make a batch of muffins once a week to have on hand for the times where we need to eat breakfast or snacks on the run. First up is a seasonal recipe that indulges my deep love for pumpkin!

Ingredients
1 1/3 c flour

2/3 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice
3 T applesauce
1/4 c honey
1 egg
1/2 c milk
1/2 c pumpkin puree
1 medium Apple, peeled and grated

Directions
Mix all dry ingredients together. Mix wet ingredients together. Then mix the dry ingredients with the wet and pour into greased muffin tins. Bake in a 350 degree oven for 10-15 minutes if making mini muffins and 18-20 minutes for full size muffins.

Source
Weelicious

Notes
*This is not a super sweet recipe. Again, I wanted to be able to use it as a relatively healthy breakfast or snack. If you want to sweeten it up a little bit, I would reccomend adding another 1/4c of sugar or some chocolate chips (like I did for the one above!).

*Edited 10/21 to add: I've linked this up to Family Food Fridays at Get Healthy Cheap. Check it out to see more healthy family recipes!

Real World Wednesday - Frito Pie

2010-09-08T04:20:00.000-06:00

I know what you're thinking, but this isn't your idea of frito pie. New Mexican frito pie uses real red chile, not Texas chili. This is so delicious, in my family it is a staple party food. It goes a long way and is a definite crowd pleaser, so give it a try! Halve or quarter the recipe if you are making this for a small family. There are variations at the bottom of the recipe that make the recipe a bit easier.

Ingredients

1 lb beans, prepared according to package directions

12 dried red chile pods, rinsed & stems and seeds removed

36 oz water

1/2 tsp salt

2 cloves garlic, minced

1/2 tsp oregano

2 T flour

1 lb ground beef

1 clove garlic

1/4 c onion, chopped

vegetable oil

1-2 bags frito chips

16 oz cheese, shredded (cheddar, mexican blend, etc)

1 head lettuce, shredded

1-2 tomatoes, diced

Directions

1. Soak chile pods in warm water until soft (~3 minutes). Rinse of remaining seeds, remove veins, and bring to boil in a saucepan of water. Lower the heat and simmer for 20 minutes. Place the pods in a blender with half of the cooking liquid. Reserve the rest of the liquid. Add salt, garlic, oregano, and flour. Blend until smooth and set aside.

2. Cook onion and garlic in a skillet with vegetable oil until clear. Add ground beef and cook thoroughly. Drain. Place chile back in saucepan with cooked meat and simmer about 10 minutes or until it becomes a tomato sauce consistency. Add water (or reserved chile liquid if using pods) if needed to reach desired consistency. To assemble frito pies, place chips in a bowl and top with beans, chile, cheese, lettuce, and tomatoes.

Easier Variation: Instead of preparing chile as in step one, prepare chile using chile powder according to package instruction.

Easiest Variation: Instead of using chile pods or powder, use frozen prepared red chile sauce. If you are not in an area that sells this, stick to the pods or powder. Whatever you do, DO NOT use enchilada sauce. That is not the same at all!

Fresh Peach Salsa

2010-09-07T14:50:00.005-06:00

When I saw that peaches were on sale this week, I knew I had to make this. This is the first time I've made a fruit salsa and I loved it!

Ingredients

4 firm ripe yellow peaches, chopped

2 T green onions

1 jalapeno, minced with ribs, stem and seeds removed

juice from 1 lemon

3 T fresh mint, chopped

1 T ginger, fresh grated

1 T sugar

Directions

Place all ingredients in a food processor and pulse until it reaches your desired consistency. (7 times was perfect for me).

Source

Adapted from Simply Recipes*

*Their server is temporarily unavailable, I'll update link when it is corrected

Lemon White Chocolate Mousse Berry Parfait

2010-08-27T15:04:00.004-06:00

I made this in July for our Independence Day themed cooking club and boy was it delicious! I realize that summer is quickly coming to a close but if you have a little bit of warm weather for a BBQ left in your neck of the woods, this is the perfect light dessert. You are basically layering a lemon mousse and a white chocolate mousse with berries.

Ingredients

5 large egg yolks

1/2 c sugar

juice from 1 lemon

zest from 1 lemon

pinch of salt

1/4 c + 2 2/3 c heavy whipping cream divided

3.5 ounce white chocolate chips, or bars finely chopped

4-5 c assorted berries (I used raspberries, strawberries, blueberries, and blackberries)

Directions

Whisk the egg yolks, sugar, lemon juice & zest, and salt constantly in a saucepan over medium heat until it starts to thicken. It should read about 170 on an instant read thermometer. Place in a separate bowl to cool to room temperature, covering with plastic wrap that touches the surface so that a skin doesn't form. Meanwhile, melt the white chocolate and 1/4 c heavy cream together until incorporated, and remove to a separate bowl to cool to room temperature.

When both mixtures have cooled, whip the remaining whipping cream until it forms stiff peaks and divide between the two bowls. Fold until well incorporated in each. Layer the lemon mousse, berries, and white chocolate mousse in your serving containers and serve immediately, or refrigerated until ready to serve.

Source: Minimally adapted from Annies Eats

Real World Wednesday - Avocado & Cucumber Salad

2010-06-30T05:56:00.000-06:00

Remember those Quesaninis I made a while back that were inspired by a friend? Well she struck gold again with this delicious salad she made for dinner on the night of our choir practice. I ended up making a dressing out of pureed avocados, which while quite yummy, didn't quite pair as well with this particular salad as the simple vinaigrette that my friend used. Experiment with a dressing of your choice, I promise you won't be disappointed!

Ingredients

Avocados, sliced

cucumbers, sliced

dressing of choice

Directions

Toss all ingredients together and serve!

Source

A friend

Real World Wednesday - Bacon & Spinach Beans

2010-06-23T05:41:00.001-06:00

This is a delicious side dish that my grandma used to make. I wasn't sure if it would be too spicy for Michaela, but at a friends house earlier that week she had become addicted to salsa so I thought it was worth a try. Apparently she takes after her mama because she loved it!

Ingredients

4 c Pinto Beans, cooked

1/2 c Onions, diced

1/2 package Bacon

2 c Spinach, steamed

1 T Red Chile Powder

Directions

Fry the bacon until crispy, then drain it, crumble it and set aside. Reserve 2 tablespoons of the drippings. Saute the onion in the drippings, then add spinach, chile, and beans, mixing together. Sprinkle the top with bacon and serve.

Source

Family Recipe

Blackberry & Strawberry Cobbler

2010-06-21T05:11:00.000-06:00

I had my sister over for dinner last week and had wanted to make an apple pie or cobbler for dessert. I didn't have any apples and didn't have time to go to the store so I used the fruit I already had in my refrigerator. I topped it off with homemade whipped cream, but this would be great with ice cream too. This was super quick to make and so amazingly delicious! I ended up taking the leftovers to my Picnic themed Cooking Club the next day, otherwise I knew I would have finished off the whole thing myself!

Ingredients

1 c flour

2 teaspoon baking powder

1/2 teaspoon salt

1 c sugar

1 c milk

1 stick butter (1/2 c)

1 c blackberries

1 c strawberries, sliced

Directions

Put the stick of butter in a 8x8 baking dish or a 10 inch pie plate. Put the dish in a 350 degree oven until melted. Meanwhile mix together the flour, baking powder, salt, sugar and milk to create a slightly lumpy batter. Pour the batter over the melted butter and top with berries. Return dish to oven and bake for 30-45 minutes or until the top is browned and the edges are started to pull away from the dish.

Source

Adapted from Mommy's Kitchen

Lemon & Sun Dried Tomato Pasta

2010-06-20T05:58:00.003-06:00

This is a light pasta dish, perfect for summer. It would pair well with chicken or steak and a light side salad. This is quite lemony, so if you want a more subtle flavor, add the lemon juice to taste (or none at all).

Ingredients
1/4 c garlic, lemon and basil infused olive oil
1/2 box spaghetti, cooked according to package directions
1/2 c sun dried tomatoes, julienned
juice from 1 lemon (optional)
parmesan cheese (optional)

Directions
Combine all ingredients and serve.

Source
Inspired by The Entertaining Kitchen

Lemon, Garlic, and Basil Infused Olive Oil

2010-06-19T05:03:00.000-06:00

This is a wonderful way to add an extra depth of flavor to olive oil. I have so many variations on this recipe tumbling around in my head!

Ingredients
1 c oil
4 cloves garlic
1 lemon skin
handfull of basil

Directions
Combine all ingredients in a saucepan over high heat. Once it starts boiling, turn heat off and let sit for 1 hour. At this point it is ready to be used or stored.

Source
The Entertaining Kitchen

Chicken Piccata

2010-06-18T14:25:00.004-06:00

I've been wanting to experiment with the "classic" Italian methods of cooking chicken, and I figured this would be a good one to start with. It's simple, quick, and the light breading makes it look like chicken nuggets, which never hurts when you are trying to get kids to eat.

Ingredients

2-4 Chicken breast cutlets
2 Tablespoons grated Parmesan cheese
1/3 c flour
salt & pepper
4 Tablespoons olive oil
4 Tablespoons butter, divided
1/2 cup white wine (can substitute chicken broth)
3 Tablespoon lemon juice
1/4 cup brined capers
1/4 cup fresh parsley, chopped

Directions
If cutlets are too thick, place them between 2 layers of plastic wrap and pound with meat hammer (or rolling pin in my case) until they reach 1/4 inch thickness. Dredge chicken in a bowl filled with the combined flour, Parmesan, and salt and pepper. Prepare a skillet by heating olive oil and 2 tablespoons of the butter over medium high heat. When thoroughly heated add the chicken and cook until browned, about 3 minutes per side. Remove the chicken and add wine, lemon juice and capers to the pan, scraping up the brown bits from the chicken. Reduce the sauce by half, then whisk in the remaining 2 tablespoons of butter. Serve the sauce over the chicken and top with chopped parsley.

Source
Simply Recipes

Strawberry Nutella Crepe Stackers

2010-05-20T12:55:00.005-06:00

I had never had Nutella until about a year ago. Some good friends invited us over for dinner and dessert was warm french bread spread with some Nutella. I was instantly smitten. In fact I may have consumed an entire jar and loaf of french bread the following week. I've learned to temper my addiction since then, but there is always a jar in my pantry, and when I see a Nutella inspired recipe my heart beats just a little bit faster.

This was my dish for this month's cooking club. The theme this month was strawberries, and this was a real winner! I wanted something that was small enough to eat without utensils, and while this was good, I think next time I might try to bake the cooked crepes in a muffin tin to make sturdy little cups. I also think that I would toast the hazelnut before grinding next time so that it brings out the flavor a little more.

Strawberry Nutella Crepes

1/2 c flour

1 tablespoon cocoa powder

1 tablespoon ground hazelnuts (use a food processor)

1 tablespoon pureed strawberries

1 egg

3/4 c milk

1/8 teaspoon salt

1 tablespoon butter, melted

Mix everything together & pour batter in small 1 inch rounds on a skillet heated on medium. Cook on both sides until lightly browned.

Strawberry sauce

1 c strawberries

1/2 teaspoon brown sugar

1 teaspoon orange juice

1/2 teaspoon corn starch

Puree everything together in a small food processor. Pour into a small saucepan and cook on medium heat until sauce is bubbling and has thickened.

Strawberry Nutella Crepe Stackers

Strawberry Nutella Crepes

Strawberry sauce

sliced strawberries

Nutella

ground hazelnuts

Place a strawberry slice on each crepe. Top with a dollop of Nutella. Pour a bit of strawberry sauce over it. Top with a tiny sprinkle of ground hazelnuts.

Source

Inspired by Closet Cooking

Zucchini "Cookies"

2010-05-13T18:21:00.006-06:00

These were really good. I really enjoyed the way these tasted even though Philip said they weren't his favorite. Michaela absolutely loooooved these little things. Shhh, come close and I'll tell you why.

I may have told her they were cookies.

Yeah, I know that tricking your kids into eating vegetable by telling them they are something else isn't the best idea. But she ate them. 'Nuf said.

I may have also coerced her into eating the rest of dinner by telling her she could have more cookies if she finished. Don't judge, she actually ate meat because of this!

Ingredients

1 zucchini, shredded finely

1 tablespoon flour

1/4 cup breadcrumbs

1 egg

1/4 cup cheese, shredded

Directions

Mix all ingredients together, then form into patties. Fry the patties in a skillet in a scant amount of canola oil until browned.

Source

Itty Bitty Bistro

Real World Wednesday - Calabazitas

2010-05-12T07:41:00.003-06:00

This is one of my favorite side dishes to make whenever we have enchiladas. I love squash and that taste mixed with corn and green chile is oh so delicious. Not to mention this is super easy to put together!

Ingredients*
1/4 c onion
1 clove garlic
1 zuchinni
1 yellow crookneck squash
1/2 c corn (frozen or stripped from the cob)
1/4 c green chile, roasted, peeled, and chopped
1/8 c milk
1/2 c cheese (cheddar or pepperjack)

Directions
Saute the onion, garlic, squashes and green chile in a little bit of olive oil. When tender, add corn & stir. Put in a casserole dish or pyrex bowl, add milk, cover with cheese, and place in 350 oven just until cheese is melted.

*Measurements in this recipe are approximate. I just do it to taste, and adjust the measurements based on how many I'm serving, their tolerance for green chile, etc. Trust me, there's not much you can do too mess up this dish. Any combination of the ingredients would be tasty!

Strawberry Mousse

2010-05-07T13:38:00.000-06:00

Strawberries were on sale for .97/lb last week, so I've been on a pretty big strawberry kick. This was the perfect light dessert and tasted great served with graham crackers for dipping. I think this would be yummy atop pound cake too.

Ingredients

1lb strawberries, rinsed & hulled

juice from 1/2 lemon

1/2 c sugar

1/2 c whipping cream

4 egg whites

pinch of salt

Directions

Puree strawberries, lemon juice & sugar. In a seperate bowl whip cream until stiff, then mix gently with strawberry mixture. Beat egg whites and salt until stiff in a seperate bowl. Fold gently into berry mixture. Refrigerate for at least two hours before serving.

Source

Easy French Food

Blackberry Fauxjito

2010-04-22T05:07:00.000-06:00

One of my favorite drinks back before I was a full-time breeder/nurser was a mojito. In fact, every time I smell fresh mint, I am instantly transported back to our honeymoon in Puerto Vallarta where I lay by the ocean and sipped a continuous stream of refreshing Mojitos. Yum. I was looking for ways to use up some blackberries when I ran across this recipe and I couldn't resist! This was delicious, and was almost as good as a real one. :)

Ingredients

1/4 c blackberries

6 large mint leaves or equivalent smaller

2 teaspoons sugar

juice from 1/2 lime

crushed ice, enough to fill glass 3/4 full

lime sparkling water

Directions

Muddle blackberries, mint leaves, sugar & lime juice in a glass. Add crushed ice. Pour sparkling water over ice, stir a bit, and serve!

Source

SlashFood and CD Kitchen

Crab Fondue

2010-04-20T05:10:00.001-06:00

The theme this month for my cooking club was fondue. I was afraid everyone would be bringing a sweet dish, so I decided to try a savory one. This was pretty good, but it tasted a bit tangy. I think I put too much lemon in it, and also I probably should have used regular mayonnaise instead of Miracle Whip. I think with these changes it would be fantastic.

Ingredients
18 oz cream cheese, room temperature
1/2 c mayonnaise
1 tsp mustard
2 tbsp powdered sugar
1/2 tsp garlic powder
1-2 tsp Cajun seasoning
1/2 c white wine
2 tsp lemon juice
1 tsp lemon zest
3/4lb lump crab meat, fresh or canned
1/4 c chives, chopped
day old french bread, cut into 1 inch cubes
pears, sliced

Directions
Mix all ingredients and place in an electric fondue pot or double broiler on medium-low heat, except bread and pears. Stir continuously until everything is melted and well combined. Serve with bread and pear slices.

Notes
I don't have a double broiler, so I boiled water in a saucepan, and placed the ingredients in a metal bowl placed over the boiling water.

Source
Adapted from Simply Recipes

Strawberry Banana Bites

2010-04-14T16:23:00.008-06:00

I woke up yesterday morning and realized that every single skillet in my house was dirty. Iusually make scrambled eggs for Michaela's breakfast, but ever since we got our new dishwasher, I try as hard as possible not to wash dishes by hand. I immediately thought of this recipe, and whipped up a quick batch. I made some "normal" ones, then added some pureed strawberries to the batter to make these Strawberry Banana versions. I imagine this would be delicious with any type of pancake batter. These are so yummy and easy to make. The banana caramelizes a bit and they are the perfect size for little hands. Michaela couldn't put them down!

Ingredients

pancake mix, boxed or homemade

strawberries, pureed

bananas, sliced

syrup (optional)

Directions

Prepare pancake batter as normal, exept replace 1/2 liquid with pureed strawberries. Pour pancake batter onto hot greased griddle about the size of a banana slice. Put a banana slice on top, then cover with more batter, flipping when bubbles start to appear. Alternately, you could coat the banana slices in batter, then cook on griddle. You could serve with syrup, but they were pretty sweet as is, so I didn't bother.

Source

Adapted from Weelicious

Bacon Wrapped Cheese Stuffed Hot Dogs

2010-04-09T16:16:00.003-06:00

Loosen your belts folks and forget about the word "cholesterol" until after you've prepared this meal. Sure, this may be a heart attack waiting to happen, but isn't cheese wrapped in meat, wrapped in meat worth it? This is a very rough recipe, because it is so adaptable to your particular tastes. For mine I used cheddar cheese w/ bbq sauce & pepperjack cheese w/ leftovers from a roast.

Ingredients

Hot dogs

cheese, cut in long thin strips

bacon

filling or sauce of your choice

Directions

Slice a hot dog open and add your cheese & filling. Wrap with uncooked bacon tightly, but not so tight as to break when it cooks and shrinks. If necessary, hold the bacon in place with toothpicks. Cook on the grill or bake in 350 degree oven for 15 minutes. Enjoy!

Source

Inspired by Simply Recipes

Bacon & Spinach Pasta Carbonara

2010-03-25T05:51:00.000-06:00

Ingredients

8 oz pasta (I used Rotini)

6 slices bacon, cut into small pieces

1/2 c onions, diced

2 cloves garlic, minced

2 eggs

2 tbsp white wine

salt

pepper

2-3 c spinach

1/4 c cilantro

parmesan cheese, grated

Directions

Cook pasta according to package directions and drain. Brown bacon in a skillet, then add onion and garlic. Cook until onion is translucent. Mix the eggs with the wine, salt, and pepper. Add the drained pasta, egg mixture, spinach and cilantro and cook for just a little bit more, stirring constantly, until spinach is slightly wilted. Sprinkle with parmesan cheese and serve.

Source

Adapted from Tiny Morsels

Real World Wednesday - Fried Pineapple Rice

2010-03-24T05:40:00.001-06:00

This was one of those "clean your fridge and pantry out" type of meals. I just started throwing things together and hoping they would come out allright. I'm quite proud of how this dish turned out, considering I am usually lost without a recipe. I think the sausage may have been a little out of place, but other than that, this was the perfect middle-of-the-week meal. This would also be a good side dish without the meat.

Ingredients

2 turkey sausage links, sliced

1 chicken breast, diced

1/2 tbsp worcestershire sauce

1 tbsp soy sauce

1 tbsp brown sugar

1 tsp curry powder

1 tsp ginger

2 tbsp fish sauce

1/4 c onion

1 1/2 c rice, cooked

2 eggs

1/2 c toasted almonds

1/2 c peas

1 c pineapple, chopped

Directions

Slice and brown the sausage and chicken breast in a skillet. Add the remaining ingredients and stir-fry until cooked through and all flavors are nicely mingled.

Steak Bites

2010-03-23T05:10:00.000-06:00

I'm not very good at making steaks. I always seem to either over or under cook them to a ridiculous degree. These little steak bites are perfect because the size makes it easy to control the level of done-ness. They're also a nice kid-friendly size (though my red meat phobic child didn't touch them)!

Ingredients

sirloin steak

salt

pepper

garlic powder

2 tbsp butter

Directions

Trim all visible fat and gristle off the steak and cut into bite size pieces. Sprinkle a generous amount of salt, pepper, and garlic powder on your meat and let sit for 20-30 minutes. The salt needs this amount of time to season the meat. If you leave it on any shorter, it may simply dry it out. Heat up butter in a skillet over high heat (the pan needs to be HOT!) until it starts to turn brown. Dump enough of the meat so that there is only a single layer in the pan. Cook for 30-45 seconds, flip and cook another 30-45 seconds. Remove to a plate, add more butter to the pan and repeat process until the rest of the meat is cooked. Use the leftover butter as a gravy for mashed potatoes or pour over the served steak.

Notes

I know it sounds like an incredibly short time to cook the meat, but remember that it will continue cooking after you remove it to the pan. Cook it as directed and it will be perfect medium rare deliciousness. (Trust me, I cooked it longer and some of the pieces were overcooked!)

Source

The Pioneer Woman via The Entertaining Kitchen

Black Tie Mousse Cake

2010-03-21T18:56:00.007-06:00

Along with the breadsticks and Zuppa Toscana from Olive Garden, this is my most ordered and most looked-forward-to part of my meal. When I heard that this month's Cooking Club theme with my MOMS Club was Chocolate Iron Chef, I knew that this dessert would be my dish. This is so good it's not even funny. I try to ignore the fact that one slice is an entire daily allowance of fat.

If you're looking for an easy recipe, this is the wrong one for you. This is a 4 layer cake and takes quite a bit of work. If you are willing to put in 4 or 5 hours, this is so so worth it!

Ingredients

Cake layer

1 box deviled food cake mix

Mousse layer

1 tsp unflavored gelatin
1 tbsp cold water
2 tbsp boiling water
4 oz semisweet chocolate chips
4oz cream cheese, cubed
3/4 c heavy cream
1/2 tsp sugar

Custard layer
3 egg yolks
1/4 c sugar
3 tbsp flour
1 tsp unflavored gelatin
1 3/4 c heavy cream
1 tsp vanilla extract

Icing layer
1 1/2 c heavy cream
2 tbsp butter
18 oz semisweet chocolate chips

Directions
Cake layer
Prepare cake according to package directions. Let cool and cut in half. Press into the bottom of a springform pan.

Mousse layer
Melt chocolate and cream cheese together, then let cool. Add cold water to gelatin and let sit for 1 minute before adding boiling water. Stir until dissolved and clear, the let cool. Whip cream and sugar together. Once the cream starts to thicken, add the gelatin and continue whipping until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Fold in the remaining cream, spread over the cake layer, and put in the freezer to set while you prepare the custard layer.

Custard layer
Beat egg yolks until pale. Beat in sugar, flour and gelatin until well mixed. Bring cream and vanilla extract to a boil. (Be careful not to burn!) Slowly add cream mixture to egg mixture, stirring constantly. Pour entire mixture through a strainer back into the pan and cook until custard begins to thicken. Cool slightly, pour over the mousse layer, and return to freezer to set while you prepare the icing layer.

Icing layer
Bring butter and cream to a boil, pour over chocolate, and let sit for 5 minutes. Stir until smooth, and let cool and harden a bit. Remove the cake from the freezer, and remove the collar from the springform pan. Cover top & sides with icing and sprinkle the top with extra chocolate chips. Refrigerate until set and then serve. Enjoy!

Notes

Eat this responsibly. Friends don't let friends eat half a cake in less than a week!

Source
RecipeZaar

Real World Wednesday - Meatloaf

2010-03-10T06:29:00.003-07:00

I know that everyone has their own special family recipe for meatloaf, but this is mine. It's simple, straightforward, fast, and relatively likeable due to it's use of barbecue sauce instead of ketchup and it's lack of vegetables. I personally don't like veggies in my meatloaf, it's like having veggies in a hamburger. Yuck. If you are looking for ways to sneak veggies in, I think substituting some sort of pureed veggie for the ketchup would do the trick.

Ingredients

1 lb ground meat (I used turkey)

1 egg

3/4 c breadcrumbs

1/4 c ketchup

1/2 c barbecue sauce

Directions

Mix all ingredients together except barbecue sauce, put in a loaf pan, and cover with barbecue sauce. Bake in a 350 degree oven for 30 minutes, or until cooked through. To make it more kid friendly, set apart a small amount and cut shapes using cookie cutters. Bake these on a baking sheet for about 15-20 minutes.

So Good They Taste Like They're Deep Fried Oven Fries

2010-03-08T19:43:00.004-07:00

Whew! Yes that's a long title, but it is completely accurate. Every time I've made oven fries before they have been just ok. They're always a little mushy and they taste nothing like the deep fried sticks of artery clogging yumminess that you get at fast food joints. Not these. I followed this recipe and they came out perfectly golden and slightly crispy. These were a hit with the entire family!

Ingredients
russet potatoes, peeled and cut into fries or wedges
olive oil
cooking spray
salt and pepper

Directions
Soak potatoes in hot water for 10-30 minutes. Meanwhile spray a baking sheet with cooking spray. Drain the potatoes and pat dry with paper towels. Toss with a small amount of olive oil and place on the baking sheet. Sprinkle with salt and pepper. Cover tightly with foil and bake in a 475 degree oven for 5 minutes. Remove the foil and bake another 15-20 minutes. Flip the fries over and bake another 5-10 minutes until golden and crisp. When finished, place on a paper towel to drain any additional grease and serve.

Homemade Chicken Nuggets

2010-03-05T05:50:00.001-07:00

I decided to try my hand at homemade chicken nuggets for Michaela's birthday dinner. I've seen this on several different blogs, but my recipe is most like this one from Itty Bitty Bistro. It's rare that I make a meal that everyone in the family likes, so I was super happy when Michaela munched these down and Philip said they were as good as McDonalds. :)

Ingredients

2 chicken breasts

1 egg

3/4 cup panko bread crumbs

2 tablespoons ground flaxseed meal

3 tablespoons parmesan cheese, finely grated

Directions

Cut off all visible fat from chicken and cut into strips. Place chicken in food processor and grind until the texture is that of ground meat. Meanwhile, mix the bread crumbs, flaxseed, and parmesan in a bowl. Put the egg in a seperate bowl and whisk. Roll the ground chicken into balls, dip them in the egg, and then in the breadcrumb mix. Place on a baking sheet that has been lightly sprayed with cooking spray. Bake for 20 minutes in a 425 degree oven.

Chocolate Banana Oatmeal Cups

2010-03-04T05:23:00.001-07:00

My little one turned two yesterday, so in honor of her birthday, I made her these oatmeal cups for breakfast. They were a big hit! Don't expect these to be a muffin like consistency. It's basically baked oatmeal, but it is a really really yummy breakfast, and the chocolate chips just makes you feel like you are eating dessert for breakfast. This would be a great snack too!

Ingredients
3 over ripe bananas, mashed
1 cup chocolate soy milk
2 eggs
1 tablespoon baking powder
3 cups old fashioned or rolled oats
1 teaspoon vanilla
3 tablespoons mini chocolate chips

Directions
Mix all the ingredients together and put in lightly sprayed or lined muffin cups. Bake for 20-30 minutes in a 375 degree oven. Cool on wire racks. Makes 12-15 cups.

Real World Wednesday - Breakfast Casserole

2010-03-03T05:39:00.000-07:00

Every once in a while I like to make breakfast for dinner. It's usually less work than dinner, and is something I always know my family will like. I adapted this recipe from one given to me by a friend's mom. She had made this for a brunch baby shower and I instantly fell in love!

Ingredients

15 oz frozen country style hash browns (or fresh grated)

1 lb sausage, cooked and crumbled

8 eggs

1 cup milk

salt and pepper

10 oz cheese, grated & divided (I use cheddar and either Monterrey or Pepper jack)

1/2 cup green chile, roasted, peeled & chopped (optional)

Directions

Mix all ingredients together, except 5 oz of cheese. Pour into an 8 x 8 casserole dish that has lightly been sprayed with cooking spray. Top with remaining cheese and cook in a 350 degree oven for 45 minutes or until knife inserted in center comes out clean.

Notes

I always have leftovers, and that's OK! Spend an extra couple minutes after dinner putting together burritos with the leftovers and you'll have breakfast for the rest of the week!
I love making this meal for new moms. Take this, along with some fresh fruit and cinnamon rolls for dessert and this is the perfect meal!

Thinking Outside of the...Orange?

2010-03-02T07:29:00.003-07:00

This isn't really a recipe post. I just wanted to show how sometimes when you are trying to get food into a toddler, you have to think a little bit outside of the box.

Michaela regularly eats yogurt for a snack, so I decided to punch it up a little and make this Banana Avocado Mousse for her snack yesterday. I was too lazy to actually blend it, so it didn't look quite as appetizing as I was expecting. After taking one look at it, I knew I would have to be creative in getting her to eat it. Luckily, I had just juiced an orange for her to drink, so I scooped a little bit into a used orange cup and served it to her with a spoon.

It worked! After staring at it for a few minutes in interest, she finally took a bite.

"Num num owange mama!"

"No baby, it's in an orange cup, but it's banana and avocado."

*Looking at me in confusion*

"Num num banana mama! Num num owange!"

This post is participating in the Big Words, Little Foodies meme. Head on over to Food with Kid Appeal to hear more funny stories of what kids say when trying new foods.

Thin Mint Cupcakes

2010-03-01T14:05:00.004-07:00

I have an unhealthy obsession with Girl Scout cookies. Given the chance, I would eat en entire box of Thin Mints in one sitting. I can eat half a container of Samoa ice cream before I finally force myself to stop and save some for later. So you can see how when I saw this recipe for Thin Mint cupcakes, I had no chance. I had to make them. These were quite good. I made the mistake of forgetting to add the crumbled cookies to the batter until it was already in the cupcake liners. I did my best adding them in, but I think this would have a much more consistent taste if I had done it from the beginning.

Ingredients

3/4 unsweetened cocoa powder

1 1/2 cups flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 teaspoon warm water

3/4 cup buttermilk

3 tablespoons safflower oil

1 teaspoon vanilla extract

1 sleeve Thin Mint cookies or 1/2 package Keebler Grasshopper cookies, crushed

Directions

Sift together dry ingredients. Add the wet ingredients and mix together until smooth, about 3 minutes. Add the crushed cookies and scrape down the sides of the bowl until all batter is well mixed. Fill lined muffin cups 2/3 full and bake in 350 degree oven for 20 minutes or until tops spring back when touched. Let cool completely on a wire rack before frosting. Makes 20-26.

Notes

In the original post, there is a recipe for mint frosting. I just used half a container of store-bought cream cheese frosting and added 1 tablespoon of peppermint extract.
I think you could achieve a similar taste by adding crushed Thin Mints to a boxed chocolate cake mix.

*Sorry for the previous messed up entries in your feed reader. Blogger was freaking out on me!

Sweet Potato Mac N Cheese

2010-02-28T05:49:00.003-07:00

Here's another entry in my quest for the perfect mac n cheese recipe. This packs a nice nutritional punch with pureed sweet potatoes, carrots, celery, and beans hidden in the cheese sauce. Apologies for the picture, this dish just does not photograph well. As Philip so eloquently put it: "That photo looks like cat vomit! Fortunately it tastes significantly better than that!" So there you have it. Enjoy! ;)

Ingredients
2 sweet potatoes, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 small onion, chopped
2-3 cloves garlic, minced
1 can kidney beans, drained and rinsed
1 lb mixed vegetables, frozen
1 lb pasta, cooked according to package directions
1 lb sausage, cooked
8oz sharp cheddar cheese

Directions
Boil the sweet potatoes, carrots, celery, onions and garlic in just enough water to cover them. When they are soft, transfer in batches to a blender and puree with a little bit of the water they have been boiled in. Return puree to a pan and add beans, veggies, pasta, sausage, and cheese. Stir until combined and cheese has melted.

Notes

This recipe makes a lot, maybe 15-20 servings. I didn't realize this and ended up freezing half the batch.
I used frozen peas and carrots instead of mixed veggies. You can probably use whatever you have available and it would taste fine.
My family tends to dislike visible vegetables so I pureed everything again after I added the beans and frozen veggies. I think there's nothing wrong with a little trickery if it gets your family to eat something healthy.
You might want to use more meat. I only used enough for half the batch so that we could eat the other half on Lenten Fridays if we needed to.

Partially Clothed Chicken Parmesan

2010-02-26T05:11:00.004-07:00

A while back I ran across this recipe for Naked Chicken Parmesan; essentially chicken parm without any breading. I was intrigued by the idea, but quite frankly, I really really love the traditional breading. I don't, however, like the extra calories it brings to the dish. So for my version I basically only cover half of the chicken which is enough to give me my breading fix and still remain a healthier version of the classic approach.

Ingredients
2 chicken breasts, boneless, skinless
Salt and pepper

breadcrumbs

1 can tomato sauce

oregano

Italian seasoning

garlic powder

onion powder

mozzarella cheese

Directions
Place your chicken between two pieces of Saran wrap and pound to 1/2 " thin with a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper and then cook in a skillet that has been lightly sprayed with cooking spray for about 3 minutes on each side. Place the chicken in a casserole dish or baking sheet that has been either covered in foil or sprayed lightly with cooking spray. Top with enough breadcrumbs to cover most of the surface and spray very lightly with cooking spray. Meanwhile, heat tomato sauce in a small saucepan and season to taste with dried seasonings. Add sauce to top of chicken and sprinkle with mozzarella. Bake in a 350 degree oven for 20 minutes or until chicken is cooked through with no more pink in the middle.

Sweet Pea Risotto

2010-02-25T06:36:00.001-07:00

I've never had risotto, but it sounded really fancy, so I wanted to try making it. The only changes I made to this recipe is in the proportions of ingredients. I liked the flavor combination of the rice with the sweet peas, and I loooooved the texture. Michaela didn't eat it on it's own, but when I put it in a tortilla with cheese she ate a few bites. I wonder how long I'll have to make quesadillas to get her to eat what I make?

Ingredients
4 cups vegetable stock
1/4 cup onion, chopped finely
1 cup arborio rice
1 tablespoon butter
2/3 cup peas
1/2 cup parmesan cheese

Directions
In a large skillet, saute the onion in a little bit of olive oil. Add the rice and stir until nicely browned. Add the vegetable stock 1/2 cup at a time, waiting until the liquid has absorbed before adding the next cup. This process should take about a half an hour. When all the liquid is absorbed, the texture should be moist and creamy. Add butter, peas, and parmesan and stir to combine.

Notes

On Hell's Kitchen they always make a green risotto, but I'm not sure what vegetable it is. I think next time I would puree the peas so that the whole dish is green, then maybe I could add some fresh herbs into the puree as well.
I 'm sure you could make this with any type of rice, you just wouldn't get the same creamy texture.

Real World Wednesday - Quesaninis

2010-02-24T05:46:00.004-07:00

A few weeks ago we ate delicious gourmet quesadillas made with a George Foreman grill at a friends house. They looked like paninis, so I named them Quesaninis and vowed to recreate them at home. These are so quick and easy to put together, and you can use whatever ingredients you already have on hand.

Ingredients
tortillas or wraps (I used spinach herb wraps)
Sliced turkey breast, or any other meat
Sliced cheddar, or any other cheese
Sliced tomato
Sliced avocado
Sliced mushrooms
cilantro
Any toppings of your choice (Salsa, green chile, and bacon are a few other toppings I want to try.)

Directions
Lay out your tortilla or wrap and place ingredients on one half. Fold the other half over the ingredients and cook in a lightly greased George Foreman for 5 minutes or until warmed through and cheese has melted. If you don't have a George Foreman, cook for 5 minutes on each side in a non-stick skillet.

Aussie Turkey

2010-02-22T05:30:00.000-07:00

There is a honey mustard chicken dish that I love making but Philip isn't too fond of it. This recipe for Aussie Chicken, which is a copycat of Outback Steakhouse's version, looks just like my dish but is much more man friendly because it adds bacon, mayonaise and cheese. For Michaela, my little meat hater, I shredded the turkey after it was cooked and added it to her mashed potatoes along with some corn.

Ingredients
4 turkey tenders
8 slices bacon, cooked and cut in half
1/4 cup mustard
1/4 cup honey
2 tablespoon mayonaisse
1/2 tablespoon dried onion flakes
1 cup cheddar cheese

Directions
Mix honey, mustard, mayonaise, and onion flakes in a bowl. Place the turkey in a 8x8 casserole dish that has been lightly coated with cooking spray. Cover with the honey mustard mix and top with bacon and cheese. Bake in a 350 degree for 30 minutes or until chicken is cooked through.

Notes
*The original recipe adds mushrooms. I didn't have any, but next time I would definitely try this.

Salmon Sticks

2010-02-21T05:35:00.001-07:00

Looking for a quick Friday Lenten meal that is a bit more complex than grilled cheese sandwiches, but still something my family would enjoy, I came across this recipe for salmon fish sticks. Philip ate seconds and Michaela ate almost two, which is way more than she usually eats for dinner, so it was definitely a success.

Ingredients

3/4 cup Panko bread crumbs

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

1/2 tablespoon paprika

1 tablespoon ground flaxseed meal

2 tablespoons Parmesan cheese

1 egg

2 tablespoons honey

2 medium skinless salmon fillets

Directions

Mix bread crumbs, spices, flaxseed and Parmesan together in a bowl. In a separate bowl whisk egg and honey together. Cut salmon into sticks of your desired size. Dip the salmon into the egg mixture, then into the bread crumb mixture. Lay out on a baking sheet that has been sprayed with cooking spray and bake in a 425 degree oven for 10 minutes.

Notes

*Although we enjoyed these, both Philip and I thought they could be better. Perhaps next time I would pulse the bread crumbs in a food processor so that they coated the fish more evenly, or maybe I would use molasses instead of honey. If you experiment with this recipe with success, let me know so that I can try out your version!

Moroccan Chicken and Date Pastilla

2010-02-20T05:51:00.000-07:00

Every month my Mom's Club hosts a potluck cooking club with various themes. I knew as soon as I heard that this month's theme was International Foods that I wanted to make something Moroccan. Have I ever had Moroccan food? No. In fact I had no idea if Moroccan food was even good, the name just popped into my head and I couldn't think of anything else. I googled Moroccan food (how would we survive without Google?!?) and found this dish that sounded oh so yummy and relatively kid friendly. I don't know why, but I have a thing for dishes that mix the savory and the sweet, and boy does this fit the bill. I realllly enjoyed this, and the other mommies seemed to also. Michaela didn't eat any because there was chocolate mousse and whipped cream in the room, which completely clouded her desire to eat anything else. I have a feeling that she would enjoy this, so I'll have to try feeding her the leftovers for lunch.

Ingredients

1 onion, diced finely
4 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons ginger
1 teaspoon cloves
1 tablespoon cinnamon
1 teaspoon chili flakes
1 teaspoon + 1 pinch turmeric
2 lbs chicken breast
2 cups chicken stock
3 eggs
1 cup dates, pitted and chopped coarsley
1/2 cup raisins
1/4 cup cilantro, minced
1/4 cup parsley, minced
3/4 cup slivered almonds, toasted
Salt and pepper to taste
6 sheets phyllo dough
olive oil
powdered sugar and cinnamon

Directions
Saute onions in a bit of olive oil for 5 minutes or until translucent. Add garlic and spices and cook for 1 minute or until fragrant. Add chicken and chicken stock. Cook for 30 minutes or until chicken is cooked through. Remove the chicken and shred. Return to the pan along with the eggs, dates, raisins, cilantro, parsley, salt and pepper. Incorporate all the ingredients together.

Prepare your phyllo dough on a flat work surface. Lay out one sheet and brush with olive oil until the whole sheet is moistened. Lay another sheet tilted 45 degrees on top of the first and brush with olive oil. Repeat with 4 more sheets (6 total) tilting each 45 degrees from the previous one. Lay the phyllo dough in a 9 inch springform pan and fill with the chicken mixture. Fold the overhanging dough over the top to seal the pie. Brush olive oil on the top. Bake in a 375 degree oven for 30-45 minutes or until brown. When cooled, top with powdered sugar and cinnamon and serve.

Notes
*To toast the almonds, spread them in a single layer on a baking pan. Bake in a 350 degree oven for 10-15 minutes or until golden. You can use untoasted almonds, but toasting them releases their flavor.
*If you don't have a springform pan, a regular pie pan would be fine, you would just have to scoop out the servings.
*If you are using a larger pan (I used a 10 inch), your phyllo dough won't close over the top. Simply prepare another 6 pieces of dough as above and cover the top, tucking in the extra around the sides of the bottom crust.
*The original recipe calls for saffron, but this is not an ingredient readily available in my area. If you are using saffron, use a pinch in place of the extra pinch of tumeric.
*Tumeric stains! I didn't wipe up the juice from the chicken that fell on my counter until several hours later, and by then it had already left quite a stain. I managed to remove most of it with the magic eraser, but please be careful with this.

Mardi Gras Meal - Turkey Jambalaya & Cranberries Jubilee

2010-02-19T08:35:00.000-07:00

In college, Philip and I went to a church on campus that used to feed the students dinner after every Sunday evening Mass. Every year on the Sunday before Lent began, a certain parishioner used to make a delicious Mardi Gras dinner complete with Jambalaya and flaming Cherries Jubilee. This was one of Philip's favorite meals of the year, so since I happened to have turkey tenders and sausage in the freezer this year, I decided I would attempt to recreate that meal. The recipes these are based on can be found here and here. I didn't have cherries but I did have cranberries. I figured it was similar enough so I used those instead. I also tried to whip up some ice cream with Michaela using these instructions, but it didn't really turn out. There were some small chunk of ice cream, so I think it would have if we had shaken longer. Oh well, we enjoyed our ice cream soup! Also, since Michaela is not a huge fan of soups, I shredded some of the chicken and turkey and put it in a tortilla, along with some of the rice and some shredded cheese. She loved her jambalaya quesadilla!

Turkey Jambalaya
Ingredients
1/2 onion, diced finely
1 lb Turkey tenders, diced
1lb turkey sausage, diced and casings removed
1/2 red, yellow, and green bell pepper each, finely diced
1 jar salsa
1 can tomatoes, diced
4 cups chicken broth
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon thyme
1 1/2 c rice

Directions

Saute onions in a bit of olive oil until translucent. Add chicken to the pan and brown. Add sausage and cook thoroughly. Add bell peppers, salsa, tomatoes, chicken broth & spices and simmer for 15 minutes. Meanwhile, cook rice according to package directions. When cooked, add rice to the turkey mixture and serve.

Cranberries Jubilee
Ingredients
1 cup cranberries
1/4 cup juice from jar of maraschino cherries
3/4 cup water
1 tablespoon sugar
1 tablespoon cornstarch
1/8 cup brandy
vanilla ice cream

Directions
Mix sugar and cornstarch in a small saucepan. Add water and juice a little at a time and cook, stirring constantly for 1 minute. Add cranberries and cook 3-5 more minutes or until soft, stirring constantly. Pour into a flame-proof dish. Add brandy to the top and set on fire. Before serving, blow out the flames and pour over vanilla ice cream.

Real World Wednesday - Chicken Soup with Rice

2010-02-17T06:55:00.000-07:00

This is my staple dish whenever I have a leftover turkey or chicken carcass. What I really call it is Carcass Soup, but that doesn't sound very appetizing. If I start this in the morning after breakfast, it is the perfect amount of time to have it finished for dinner. What a perfect meal for a cold day!

Ingredients

Chicken carcass

1 cup rice (I use a wild rice blend)

1 cup carrots, diced

1 cup spinach, torn into small pieces

Directions

Place carcass in a crockpot and cover with water. Cook on high for 3-4 hours or until meat is falling off the bones. Pour through sieve into a bowl and remove all skin, bones and cartilage from the broth, leaving only the meat. Return the broth and meat to the crockpot. Add rice, carrots, spinach and any other desired vegetables. Cook on high for another 3-4 hours.

Zuppa Toscana

2010-02-14T10:16:00.006-07:00

I've been trying to find a good copycat recipe of my favorite Olive Garden soup for awhile now. This recipe is adapted from Annie's Eats and Copykat Recipes. Although it's been awhile since I've had this at the restaurant, I thought it tasted exactly the same as I remembered. So creamy and delicious! Philip thought it was a little bland but said he would enjoy eating it over and over again. Michaela ate the potato bits and tried to eat the liquid, but it's still a little hard for her. Considering how easy this was, this is definitely being added to my rotation of dinner regulars.

Ingredients

3 links sausage, cooked & crumbled

1/4 cup onion, diced

3 cloves garlic, minced

1 cup white wine

2 cups chicken broth

4 cups water

2 potatoes, diced

1 cup kale, chopped

4 slices bacon, cooked & crumbled (optional)

1 cup heavy cream

salt and pepper to taste

Directions

Saute the onion and garlic in a bit of olive oil until onion is translucent. Add the white wine and swirl it around a bit to deglaze the pan. Add the chicken broth, water, and potatoes. Simmer about 20 minutes or until potatoes are tender. Add the kale and cook until soft. Add the remaining ingredients and serve immediately.

Notes

I don't think it matters too much what type of wine you use. I used a fruity Pinot Grigio, but I'm guessing a dry wine would work well too.
I'm guessing this could be adapted fairly easily to the crockpot. If I were to try it, I would saute the onions and garlic, then brown the sausage in the same pan. Then I would put all the ingredients in the crockpot except the cream and cook on low for 3-4 hours, adding the cream right before serving. If anyone tries it this way, please let me know in the comments!

Real World Wednesday - Baked Potato Bar

2010-02-10T06:33:00.001-07:00

Back in my working days, when I wouldn't get home until 7 at night, I used to make a potato bar for dinner quite often. I hadn't made this in awhile but remembered about it last week when I was short on dinner prep time. It's so easy to pull together, and you mostly use ingredients that you already have on hand.

Ingredients
Potatoes
Butter
Shredded Cheese
Sour Cream (I use plain yogurt)
Bacon bits
Salsa
Flax Seed
Shredded Chicken
anything else you have on hand

Directions
Clean the potatoes, poke holes in them with a fork and rub them lightly with olive oil. Bake in 350 degree oven for 1-1.5 hours. When finished, let cool and top with desired toppings.

Notes

This is a great way to get kids involved in meal prep. They'll love choosing their own toppings and making the potatoes to their liking.

Chicken Skin Bacon

2010-02-05T06:03:00.000-07:00

I saw this idea around Thanksgiving time and thought it was an ingenious idea. I used the skin off a precooked rotisserie chicken. The taste is a tiny bit different than real bacon, but it is still delicious and would be a great addition to soups and baked potatoes.

Ingredients

Chicken Skins

Salt & Pepper

Directions

Place skins on a baking sheet in a single layer. Sprinkle with desired amount of salt and pepper and bake in 375 degree oven for 10-15 minutes.

Honey Lemon Enchiladas

2010-02-04T18:05:00.004-07:00

I'm generally a purist when it comes to Green Chile Chicken Enchiladas (a recipe which I'll have to post sometime soon), but this recipe caught my eye and had me intrigued. This flavor combination is such an interesting combination of savory and sweet, my tastebuds are already itching for tomorrows lunch of leftovers. Philip liked it but said it wasn't his favorite. Michaela didn't touch it, but it is so mild that I think kids who don't have an aversion to gloopy textures would really love the sweet notes in this dish.

Ingredients

4 tablespoons Honey

4 tablespoons Lemon Juice

2 tablespoons Chili Powder

2 tablespoons Garlic Powder

12 oz Chicken, cooked and shredded

1 cup Heavy Cream

1 jar Medium Green Chile Sauce (2 cups)

8 oz Cheddar Cheese, shredded

4-5 Flour Tortillas

Directions

Mix honey, lemon juice, chili powder, and garlic powder together. Pour half over chicken and let marinate at least half an hour. Combine the rest of the honey lemon mixture with the cream & jar of green chile sauce. Spread some of the mixture on the bottom of a 8 x 8 casserole dish. Fill each tortilla with some of the meat mixture and shredded cheese, roll like a burrito, and place side by side in the casserole dish. Top with remaining chile mixture and shredded cheese. Bake in 350 degree oven for 25 minutes or until heated through and cheese is melted.

Notes

The recipe this is based off called for lime juice but I didn't have a chance to go to the store. I would love to try it this way some time.
The chicken I used was just from a pre-cooked rotissere from the grocery store. So convenient!
I think next time I'll try using homemade green chile sauce instead. Yum!

Real World Wednesday - Healthy Nachos

2010-02-03T06:39:00.000-07:00

This recipe was born from one of those evenings where I had an empty fridge and pantry and had no idea what to make. I whipped this together from what I had on hand and it instantly became a favorite of mine and Philip's. It's too spicy for Michaela, so I usually set apart some non-marinated chicken and make a small quesadilla for her.

Ingredients
Chicken thighs, enough for your family
Salsa, enough to cover chicken
Corn Tortillas, 2-3 per family member
Cheddar Cheese, shredded

Directions
Marinate the chicken in the salsa for at least 1 hour. Cut or tear the corn tortillas into 8 triangles and lightly spray both sides with olive oil cooking spray. Lay out on a baking sheet and bake at 4oo for 7-10 minutes or until crispy. Cook the chicken in a skillet and then cut or shred. Layer the tortilla chips, chicken, and cheese on a plate and serve.

Red Velvet Cake Balls

2010-01-31T06:55:00.001-07:00

If you've never heard of or tasted Bakerella's cake balls, boy oh boy are you missing out! I first made these a couple of years ago for my birthday party and have been addicted ever since. Here's the thing, these are very addicting and this recipe makes A LOT! So make sure that you make these only when you plan on having lots of company, otherwise you will end up eating them all by yourself.

Ingredients
1 box red velvet cake mix
1 can crean cheese frosting
1 package semi-sweet chocolate chips
wax paper

Directions
Prepare the red velvet cake according to package instructions. After it has cooled, crumble it into little pieces and mix the cream cheese frosting well into it. Roll the mix into small balls and place on wax paper on a cookie sheet. Cool in the freezer for 2-4 hours or until balls are hard. Melt the semisweet chocolate chips in the microwave. Dip the balls into the chocolate and return to wax paper covered cookie sheet. Freeze for another couple of hours or until the chocolate has hardened.

Notes

Red velvet is messy! Be prepared for red all over the place!

Melt the chocolate chips a little bit at a time, otherwise they will harden and cool. Also, don't use a plastic bowl to melt them in, because the bowl will melt. Not that any of us would ever do that or anything. ;P

Not So Texan Texas Chili

2010-01-28T06:49:00.001-07:00

According to Philip, this is sooo not Texas chili. I honestly wouldn't know since I've never really tasted any before other than a bite here or there when he orders it at a restaurant. What I do know is that I really enjoyed this meal, found originally on my new favorite food blog. I made the mistake of giving Michaela a bowl of it while it was still a little too warm, so after taking one bite and proclaiming "Hot!" she refused to touch it. It is a very mild chili, so I think I'll try again tomorrow with leftovers.

Ingredients

18 oz ground beef, browned

1/2 onion, finely diced

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

10 oz sweet corn

1 15 oz can black beans, drained and rinsed (or equivalent fresh)

1 15 oz can diced tomatoes

1 6 oz can tomato paste

1 tablespoon unsweetened cocoa

1 tablespoon honey

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon dried oregano

1/2 tablespoon ground cumin

8 oz water

Directions

Put all the ingredients in the crockpot, mix, and cook on low for 3-4 hours or on high for 5-6 hours.

Real World Wednesday - Toddler Milkshakes

2010-01-27T06:05:00.001-07:00

If you have a kid who refuses to eat fruits or vegetables, this is a must-have recipe. After I got this idea from my sister-in-law, I started making this every morning for Michaela. It makes me feel good that even if she refuses all other food that day, she is still getting a few servings of fruit, veggies, calcium and fiber.

Ingredients

1 Banana

1/2 cup fresh Spinach

3-4 Strawberries

2 tablespoons ground flax seed and/or wheat germ

1/2-1 cup yogurt, plain or vanilla

2-3 cups Milk

any other fruits or veggies

Directions

Place all ingredients in a blender and blend until smooth.

Notes

You can really put anything you want in this shake. I have a friend who uses carrots, something I've been wanting to try. I always use bananas and strawberries, then look for seasonal fruits that are on sale to add in.
It usually takes Michaela the entire day to finish this. I pull this out first along with any meal or snack, then return it immediately to the refrigerator when she's done.
You can't taste the spinach because of the overwhelming flavor of the banana, however, it does sometimes turn the shake green. Since this can be off-putting to some kids, I would recommend using a cup that you can't see through. I use The First Years Insulated sippy cups, with the rubber valve on top cut out.
Adjust the amounts to your own taste. Sometimes I make enough for me to have a glass also.

Mac And Beans

2010-01-20T15:04:00.007-07:00

I've never been a big fan of boxed mac n cheese. When Michaela was first starting to eat finger foods, I would cook up some spiral pasta and melt cheddar cheese over it. She loved it but for some reason I stopped making it, probably during a phase in which she refused to eat it anymore (kids are tricky like that). Recently I've been looking for a healthy mac n cheese recipe that would please both Michaela and a more adult palate. Since Michaela is hit or miss with meat, I've been drawn to several mac n bean recipes because of the idea of added protein. I'm including a link to the recipe this is based on, even though it is no longer active. Take a look around, the rest of the blog is amazing! Michaela and I loved this, and Philip thought it was ok, which is all I can ask for.

Ingredients

6-7 oz small pasta shapes

1 15oz can Cannelini beans

1 15oz can crushed tomatoes

1 stalk celery, chopped fine

1 carrot, chopped fine

1/4 c onion, chopped fine

3-4 cloves garlic, chopped fine

olive oil

1 c vegetable broth

6 oz cheddar or parmesan cheese, shredded

Directions

Prepare pasta according to package directions and drain. Meanwhile, saute celery, carrot, onion, and garlic in a small amount of olive oil until veggies are translucent. Add tomatoes and beans and cook 5-10 minutes more. Puree the tomatoe & bean mixture with vegetable broth in a blender or food processor. Pour sauce over pasta and top with shredded cheese.

Homemade Vegetable Stock

2010-01-20T14:47:00.008-07:00

I had a whole tray of leftover veggies from Rafael's Baptism, so I decided to make some vegetable stock. I first got this brilliant idea here. What a great way to use up an excess of veggies that are destined for the trash can!

Ingredients

any veggies

Directions

Dump all your veggies in a crockpot. Add enough water to cover and cook on low for 5-7 hours or on high for 2-4. Strain out veggies and use broth as a base for beans, soups or any other dish that calls for vegetable stock.

Notes

If you plan on freezing this or anything else soup like, here's a simple tip. Pour the liquid into quart or gallon sized Ziploc's and then lay flat on a cookie sheet. Place the cookie sheet in the freezer until soup is frozen. Then remove, and voila! You have a flat sheet of soup that is easily stackable and stores much more easily than a bulky container.
I felt bad throwing away the leftover veggie chunks, so I pureed and froze them to add later to dishes for an extra nutrient boost.

Egg McDrea's & Real World Wednesdays

2010-01-20T14:22:00.004-07:00

The only problem with having a food blog that reviews other people's recipes is that I never get to share my own! So on Wednesdays, I'll be posting recipes of my own creation or that have been passed down from family or friends.

First up? Egg McDrea's.

These are super simple, easy, and delicious. My dad used to make this for my sisters and me growing up, and nowadays these are my go to meal when I don't have much time for anything else.

Ingredients

whole wheat English Muffins or bread

Eggs

Cheddar Cheese

Bacon, Sausage patties, or other breakfast meat

Butter

Salt & Pepper

Directions

Toast bread. Meanwhile, prepare one egg as if preparing over-easy, except use your spatula to break the yolk. Flip the egg and sprinkle with salt and pepper. Make sure that all the yolk is cooked, you don't want it dripping out of your sandwich. Butter your toast and sandwich egg, cheese, and cooked meat in between. Enjoy!

Cheese & Herb Stuffed Chicken

2010-01-19T13:19:00.002-07:00

Oh. My. Goodness. Make this, eat it and love it! I'm not sure how healthy this is, but wow does it taste good! I definitely stepped out of my comfort zone to make it, but honestly it was not as hard to make as it sounded. My measurements for the ingredients might not be right, I just kind of added things without measuring until it looked good.

Ingredients

3 chicken breasts

4 oz goat cheese

3 tablespoons parmesan cheese

1 tablespoon chives

1 small handful italian parsley

1 cup chicken broth

2 tablespoons margarine

Kitchen string

Directions

Mix cheeses, chives, and parsley together. Butterfly the pieces of chicken and pound thin with a meat mallet or the bottom of a skillet. Spread a third of the cheese mixture lenthwise across the chicken breast and roll up like a burrito. Tie up with kitchen string and put in the refrigerator for 10 minutes. Put the chicken in a casserole dish, presentation side up and pat all over with margarine. Bake in 400 degree oven for 30 minutes or until internal temperature of chicken reaches 165. Put drippings from casserole dish in a saucepan with the chicken broth and reduce until it has the consistency of a sauce. Pour a little bit over each piece of chicken and serve.

Notes

Use real parmesan cheese, not that nasty fake stuff from the green bottle.
Chives are the top of a green onion. I'm just telling you this because the original recipe called for scallions and I didn't know what they were so I bought green onions. So I'm using the word chive just so that you know that I'm smart. I know things. Yeah...
The original recipe calls for regular parsley but I bought Italian because it sounded fancier.
I didn't have any kitchen string so I used some regular string that I had in my craft closet. I normally wouldn't use this because most craft string is waxed and might melt all over the chicken, but this string didn't look waxed so I figured it was ok. I also read that unwaxed floss would work too.
I didn't have a meat mallet so I used a rolling pin. It was really refreshing to get all my frustrations out!

Fruit & Yogurt Salad

2010-01-14T15:32:00.004-07:00

This is more a snack idea than a recipe, inspired by two different blogs. I've been wanting to make this ambrosia salad for awhile, but never think about it till I really want it, so I never have the ingredients on hand. The other day I had a plate full of fruit so I decided to make a fruit compote and added some yogurt to make it creamy like the ambrosia salad. This is delicious! I used this as a side for our dinner (egg mcmuffins), but this would also be perfect as a light breakfast, healthy snack, or even as a dessert!

Ingredients

Fruit, cut up

vanilla yogurt, enough to cover the fruit

wheat germ

ground flax seed

Directions

Combine and serve!

Notes

I used bananas, kiwi, nectarine and apple.
This is a great base recipe, use whatever you have on hand to create a flavor you like!

Crockpot Pineapple Chicken

2010-01-14T15:12:00.004-07:00

I had some leftover rice from the previous post, so I decided to make a chicken dish to go along with it. This sounded intriguing, and tasted ok, but didn't come out quite as I wanted. If you follow the suggestions below the recipe, I think this could be really tasty.

Ingredients
Chicken, enough for 4
20 oz can pineapple chunks, drained
1/4 c soy sauce
1 teaspoon red pepper flakes

Directions
Combine everything in the crockpot and cook on low for 4-6 hours or on high for 2-3. Serve with rice or over a bed of spinach.

Notes

I used frozen chicken thighs. I only had 3 so that's all I used. I think this was what caused all of my problems with this recipe. There wasn't enough chicken so the soy sauce was waaaay too overpowering. I would use 6 or 7 thighs next time for this amount of soy sauce. Also, I think it would be fun using 1/8c soy sauce and 1/8c of the pineapple juice.
All I had was pineapple slices, so I just diced those up and it worked just as well.
I had ground red pepper but not the flakes. Since it was ground, the flavor was really able to get into the chicken and made it really spicy (too spicy for Michaela to enjoy). I would not reccomend using the ground unless you really want a kick.

Crockpot Autumn Sausage Casserole

2010-01-06T18:44:00.000-07:00

I've decided that my crockpot is one of the most under utilized tools I have in my kitchen. I found this recipe over a year ago on one of my favorite blogs and have been meaning to try it ever since. This was a perfect blend of salty from the sausage and sweet from the carrots and raisins. My husband wasn't a huge fan of it but Michaela ate half a bowlful so it was definitely a win!

Ingredients
1 lb sausage, browned
2 apples, chopped
1/2 c carrots, chopped
3 c long grain rice, cooked (I used a wild rice mix)
1/2 c raisins
1 tsp oregano
1/2 tsp cinnamon
1/4 tsp pepper
1/3 c chicken broth

Directions
Add all the ingredients to the crockpot, mix well and cook on low for 5-7 hours or high for 3-4. Since everything is already cooked, you are basically allowing the carrots & apples to soften, and all the flavors to mix.

Notes

The bottom and sides burned a bit. Next time I would cook it for less time or add more chicken broth.
Make this dish a little bit healthier by using turkey or chicken sausage rather than pork.

Date Snacks

2010-01-06T12:49:00.000-07:00

With only a handful of ingredients and no cooking or baking, these are quick, easy, healthy, and super delicious! They are based off a recipe for homemade Lara Bars that I found while looking for healthy snack ideas for Michaela & me. While these are perfect for a carb boost before or after working out, or even as a quick afternoon pick-me-up, I think these are definitely dessert worthy and significantly healthier than that candy bar you buy everytime you're in the checkout lane at the grocery store. (You thought no one knew did you?) :)

Ingredients

1 c dates

1 c dried cherries (or other dried fruit)

1 1/3 c chopped nuts (I used walnuts)

1/2 tsp cinnamon

Directions

Pulse dates & cherries in a food processor until it forms a thick paste. Put mixture in a seperate bowl. Then chop your nuts finely in the same processor. Add the nuts and cinnamon to the fruit paste and knead until everything is well combined. At this point, I just rolled the mixture into several small truffle shaped balls and placed them in an airtight plastic container. The original directions call for them to be shaped into protein bar type rectangles, but I figured Michaela would be more likely to eat them if they were bite sized.

Notes:

If you don't have a food processor, a blender, magic bullet or pampered chef style food chopper will work just fine. In fact, the dates are so sticky that if you don't have any of those and wanted to use a knife and a bit of elbow grease, you would be fine.
The originaly directions say to store these in the refrigerator to maintain their freshness but none of the ingredients are perishable and I prefer my snacks to be room temperature so they are sitting on my kitchen counter. Plus these things are so delicious, I don't think they're going to be around long enough for me to worry about maintaining their freshness!

I hope you enjoy these as much as we have! Be sure to check out the original post for variation ideas and to read about the nutritional benefits of dates!

Starting Out

2009-12-28T19:26:00.000-07:00

I have a little problem. I am completely addicted to recipes. I hoard them like Uncle Scrooge hoards his precious little golden coins. I have entire notebooks full of recipes that I've printed from various blogs and collected from magazines, family, and friends. The only problem? I never use them! I end up making the same tired spaghetti or tacos night after night because they're quick, they're easy and the alternative is eating fast food - which happens way too often to be healthy!

Well all that is about to change! No longer will those recipes just sit on the shelf collecting cobwebs and mocking me in all their exciting and innovative deliciousness. This year I plan on trying out at least one recipe that I've discovered on a blog per week. Hopefully I can do more, but lets face it, saying I plan to do one every day just sets me up for failure. Since I don't want to torture my family with food they'll hate, most of my focus will be on relatively healthy meals that will be equally pleasing to adults as to kids and picky eaters.

Thanks for following me on this journey! Hopefully I'll inspire some of you also to break free from the food rut that your family is stuck in!