Chemistry Cooking

Mr. Green's Silly Willy Soup

2012-02-05T10:57:00.000-08:00

(a.k.a. Lettuce Soup)

This recipe was introduced to me through a local produce co-op group I recently joined. The original recipe is here.

This is probably the weirdest thing I've ever made and I'm so glad I did. My 7 year old won't touch salad, but he happily ate and loved this soup. (I made sure I didn't tell him what was in it only that it was a silly soup). My 3 year old... well she didn't hate it and ate it... only so she could have dessert. Yup, I pulled one of those threats on her. As we ate our lunch my children officially named the soup, "Mr. Green's Silly Willy Soup."

1 medium or large onion
2 tablespoons coconut oil
2 garlic cloves, minced
2 medium potatoes, peeled and cubed
1 head of romaine, washed and cut into thin slices
5 cups chicken broth
1/4 cup of coarsely chopped fresh basil
1 tablespoon balsamic vinegar
salt and pepper to taste
shredded cheese for garnish (optional)

In a large pot, heat oil over medium high heat until melted and hot. Add onions and sprinkle with a little salt, reduce heat to medium and saute until onions become translucent. Then add the garlic cloves and saute for a minute or two.

Add the broth, potatoes and some salt and pepper. Simmer for about 8 minutes then add lettuce and simmer another 4-5 minutes. Add fresh basil and simmer until everything is soft and add vinegar. Blend in a blender or hand mixer until smooth. Salt and pepper to taste and serve. (in our case, with crackers) Yum!

Vegan Cranberry Oat Cookies

2012-01-24T11:26:00.000-08:00

These cookies are amazing. I found a recipe on pintrest and adjusted it to make it lower in calories and sugars. They are delicious and hearty almost like a granola bar style cookie. They are very sweet from the banana and cranberry. Delicious!!!

Cranberry Oat Cookies
Ingredients:
2 large ripe bananas
2 c. rolled oats
1/3 c. applesauce
1 tsp. vanilla extract
1 tbsp. ground flax
1/2 c. dried cranberries
2 tbsp. splenda

Directions:
Preheat oven to 350 degrees. Using a fork, mash the bananas in a bowl. Stir in oats, applesauce, dried cranberries, flax and vanilla extract. Mix batter well. Drop by rounded spoonfuls onto a greased cookie sheet. Bake for 20 minutes.

Lemon Berry Muffins - no sugar added

2012-01-21T09:19:00.000-08:00

Lemon Berry Muffins

2 cups all-purpose flour
1 cup Splenda
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp fresh lemon juice
3/4 cup nonfat milk
1/3 cup plain nonfat yogurt (preferably Greek-style)
1/3 cup canola oil
2 eggs
1 tsp pure vanilla
1 cup frozen mixed berries, thawed

Preheat oven to 350°F. Add paper liners to a 12-cup muffin pan.

In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well. In a large bowl, combine the lemon juice, milk, yogurt, and oil. Beat at medium speed for 1 minute. Add in one egg, and continue to beat for 1 minute. Add in some of the flour mixture, and beat for 1 minute. Add in another egg and the vanilla, and beat for 1 minute. Add the remaining flour, and beat for 1 minute. Gently fold in the berries by hand. Pour the batter into all the muffin cups. Bake for 25 to 30. Allow them to cool in the muffin tin for 5 minutes. Remove the muffins, place on a cooling rack, and cool completely.
Enjoy!!!
Makes 18 muffins
Calories - 106
Sugars - 3

Blue Cheese Bacon Dip

2012-01-01T04:27:00.000-08:00

I found this recipe about a year ago on a blog and I changed it up a bit to my liking. It is a great dish to take to any dinner party where snacking or appetizers are involved.

Blue Cheese Bacon Dip

8 oz. fat free cream cheese
1/2 cup soy milk (half & half would work too)
7 slices turkey bacon, cooked and chopped
5 oz. blue cheese crumbles
4 green onions, chopped
2 cloves garlic, minced
salt and pepper to taste

Preheat oven to 350 degrees.
Cook turkey bacon and set aside. Beat together the cream cheese and milk. Add in green onions, garlic, blue cheese and salt and pepper. Mix well. Add turkey bacon. Pour into a 2 quart casserole dish that has been sprayed with cooking spray. Bake for 30 minutes. Allow to cool. Best if served after chilling in refrigerator for a few hours. Serve with your favorite crackers and dipping veggies.

Butternut Squash and Black Bean Salad

2011-12-30T10:45:00.000-08:00

Ingredients:

1 small butternut squash, cubed and roasted
1 15 oz. can black beans, drained and rinsed
fresh cilantro

3 Tablespoons balsamic vinegar
2 Tablespoons dijon mustard
2 Tablespoons olive oil
1 Tablespoon maple syrup (I use sugar free)

Peel and cube squash. Roast in the oven on 325 degrees for about 20 minutes. Let cool. Whisk together vinegar, mustard, olive oil, and maple syrup. Set aside. When squash is cooled, toss with rinsed black beans and a hand full of chopped cilantro. Pour dressing over top and stir well. Best if chilled before eating.

Easy guilt-free Holiday Cookies

2011-12-20T07:50:00.000-08:00

These sugar free cookies are amazing!!!
The dough is tender and flaky and the sweet jelly filling is perfect. Don’t let the short ingredient list throw you; they taste out of this world.

4 ounces cream cheese
1/2 cup butter
1 cup flour, plus additional for rolling
1/4 teaspoon salt
sugar free Preserves (any flavor)

Blend the cream cheese and butter. Add flour and salt then blend until flour is completely incorporated. Gather dough into a smooth ball, cover with plastic wrap and chill 1-2 hours.
Preheat oven to 375 degrees.
Roll dough into 1 tablespoon size balls and place on cookie sheet. Use back of a teaspoon to make a dent on top of cookie for the preserves. Drop about a teaspoon of preserves on to cookie.
Bake each batch for 10-12 minutes, until bottoms are barely golden brown.
Transfer to a wire rack. Repeat with remaining dough.

** I have made these cookies on several occasions using different preserve flavors. Blueberry, apricot, blackberry, and raspberry are some of our families favorites. I usually make two different flavors each time I make a batch and I almost always double the recipe so I have some to eat and some to give away. :)

Makes about 30 cookies.
Per cookie - calories 35 , fat 3g, carbs 2g

90 calorie Pumpkin Cinnamon Rolls with Maple Icing

2011-12-05T07:24:00.000-08:00

I am always looking for a way to make yummy cinnamon rolls with fewer calories and less than 5 grams of sugar each. I found a recipe on pinterest and changed it a bit to make it lower in sugar and still taste like a delicious breakfast treat. These sweet swirls of cinnamon have less than 90 calories, and have less than 3 grams of sugar each!

INGREDIENTS

Cinnamon Rolls:

1 package crescent roll
1/2 cup pumpkin (not the pie filling with added sugar)
1.5 tsp cinnamon
1/2 cup sweetener of choice (I used baking Splenda)
pinch of salt
1 tsp pumpkin pie spice
1/4 cup raisins (optional)

Maple Icing:

1/4 cup (2 oz) cream cheese
1/4 cup sugar substitute of choice
1/4 tsp pumpkin pie spice
1 tbsp sugar free maple syrup (regular maple syrup is fine)

Directions:
1. Preheat oven to 375 degrees.
2. Spread the dough out on cookie sheet sprayed with cooking spray. Gently close seams of crescent rolls as best as possible.
3. In a small bowl, mix together the pumpkin, sweetener, raisins, and seasonings until well combined. Using a spatula, spread pumpkin mixture evenly over the dough. Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut 10 even rolls.
4. Arrange the rolls swirl-side-up cookie sheet and bake for 12 minutes or until slightly golden brown.
5. Meanwhile, to make the frosting, place the cream cheese in a small bowl, and microwave for 15-20 seconds, or until just melted. Add the sweetener pumpkin spice, and syrup. Stir until well combined. When the cinnamon rolls come out of the oven, spoon the icing evenly over each cinnamon roll while they are still warm.

Layered Greek Dip

2011-12-02T03:00:00.000-08:00

If you are a fan of hummus, you will LOVE this recipe...

Ingredients

16 oz. hummus
1/2 bell pepper
1 can burgundy olives
1/2 cucumber
1/2 cup feta cheese crumbles
1 Tablespoon dill

Spread hummus in the bottom of your serving dish. Chop olives, cucumber, and bell pepper(I used and orange but any color will do). Layer chopped items over the hummus. Top with feta cheese crumbles and sprinkle with dill.

Serve with your favorite veggies for dipping.
Pita chips or pita bread would also be great for dipping.

Ham and Potato Casserole

2011-11-27T14:26:00.000-08:00

This amazing recipe was given to me a year ago by my friend. I tweaked it a bit to my liking and cooked it up for dinner tonight. It was so yummy, I just had to share it. This is NOT a healthy recipe by any means. It is creamy comfort food at it's finest so enjoy, but don't count the calories.

Ingredients
left over Holiday ham, chopped
4 large potatoes, peeled and sliced thin
1 small onion, chopped
1/2 cup shredded cheese
salt & pepper to taste
french fried onions (optional)
1 recipe white sauce

White Sauce recipe
3 T butter
3 T flour
1 1/2 cup of milk
salt & pepper to taste
Melt butter in saucepan. Add flour and mix well. Add milk, salt and pepper. Stir until thick over medium heat. Set aside while prepping the casserole.

Butter a baking dish. Line bottom with layer of sliced potato, top with onions, and a layer of ham. Repeat layers 3 times. Pour white sauce over layered casserole and help sauce run down between the layers. Sprinkle with cheese. (I used swiss but any cheese will work.) Cover with foil and bake on 350 degrees for 35 minutes. Remove foil and cook another 35 minutes. Top the casserole with french fried onions during the last 15 minutes of baking. Serve along side your favorite vegetable. ENJOY!!!!!

Vegan Peanut Butter Oatmeal Banana Cookies

2011-11-18T06:10:00.000-08:00

Vegan Peanut Butter Oatmeal Banana Cookies
No Sugar Added!!!

Using flour with oatmeal and relying on a dash of maple syrup for sweetness, this no sugar added cookie recipe is a healthy dessert that will be sure to please every health-conscious cookie lover! This cookie is also quite low in calories.

Ingredients:

1/3 cup peanut butter
2 ripe bananas (overripe is fine)
1 tsp vanilla
2 tbsp soy milk (regular milk is fine too)
2 tbsp maple syrup
2 ½ cups quick cooking or rolled oatmeal
dash cinnamon (optional)
1/4 cup flour
1/4 cup raisins (optional)

Preparation:

In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla and maple syrup and mix well. Add remaining ingredients and stir until well combined.Fold in raisins.
Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees, or until done.

Nutrition Facts: One cookie provides approximately:
Calories: 98
Total Fat: 3.3g
Cholesterol: 0mg
Total Carbohydrates: 14.4g
Dietary Fiber: 1.8g
Sugars: 3.5g
Protein: 3.4g

Crispy Quinoa Cakes

2011-10-31T13:09:00.000-07:00

Last month i 'treated' myself to Vegetarian Times magazine while shopping at Whole Foods w/ my sister, Amy. Inside this magazine, i found this recipe that i simply fell in love with! (when i made it, i just left the Feta cheese out--for my sweetheart is not a fan of cheese--and I added it later as a garnish! it was pretty easy and had this great dipping sauce that i made in my vita mix!

I was so impressed with all that the magazine had to offer, i ended up ordering a 12 month subscription... Yay, it's like Christmas when i open my mail box once a month!

i love all the new, fresh and healthy ideas for my kitchen... :)

Enjoy!

Crispy Quinoa Cakes
serves 6, 30 minutes of fewer

Serve these with Roasted Red Pepper Sauce. (recipe below).

1 large egg
2 Tbs. all-purpose flour
1 1/2 Tbs. Tahini (sesame seed butter) or nut butter (such as almond, or peanut)
1 1/2 tsp. red or white wine vinegar
1 1/2 cups cooked (red) quinoa
1/2 cup finely grated sweet potato
1/2 10-oz pkg. frozen spinach, thawed and squeezed dry
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped nuts (i use walnuts), optional
2 oz crumbled feta cheese, optional
2 Tbs. finely diced onion
1 Tbs. chopped fresh parsley or cilantro
1 clove garlic, minced (1 tsp.)
1/2 tsp. salt

preheat oven to 400 degrees. coat baking sheet with cooking spray. combine egg, flour, tahini and vinegar in bowl. stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until patties are browned.

Per Serving (2 cakes) 125 calories, 6 G protein, 4 G total fat, 17 G carbs, 3 G fiber, 2 G sugars

Roasted Red Pepper Sauce
makes 2 1/2 cups, 30 minutes or fewer

Serve this quick, healthful dipping sauce with Crispy Quinoa Cakes.

1 1/2 cups roasted red peppers, drained
1/2 cup toasted almonds
1 clove garlic
2 tsp. red wine vinegar

Puree all ingredients in food processor.

Per 1/4-cup serving: 40 cal, 1 g protein, 3 g total fat, 3 g carbs, 1 g fiber, 1 g sugars

Chicken Tortilla Soup

2011-10-13T08:41:00.000-07:00

Ok so like most of you I'm sure, I am ADDICTED to pinterest. This is a recipe I found on there. It is from The Larson Lingo blog.

I can't take any of the credit for this recipe but I will say it is really yummy. We ate it for 3 days straight (because it made a lot for our little family of 3 eaters) and we didn't even mind. Check out the blog, but I hope it's ok that I just copied and pasted her recipe on here. :) Thanks The Larson Lingo!

Chicken Tortilla Soup

One of my favorite soups to make during the fall & winter is:

Crock Pot Chicken Tortilla Soup
I made up this recipe a few years ago & it has become a staple in our house during the cold months.

Here is what you need:
4-5 chicken breasts, cooked & diced
1 large (28 oz) can of diced tomatoes
1 (14 ounce) can enchilada sauce
(I use medium, but you can use mild or hot)
1 medium onion, chopped
(Or, if you are a cheater like me, I buy the pre-diced onion. My eyes are SO sensitive to onion & my eyes water so badly. The pre-diced stuff is the best invention since sliced bread!)
1 can chopped green chilies
1 tablespoon of minced garlic
1 (32 ounce) container chicken broth
1 teaspoon cumin
1 teaspoon chili powder
Salt & Pepper (to taste)
1 (10 ounce) package frozen corn

For the garnish:
Corn Tortillas
Avocado
Shredded Cheese
Sour Cream
Green Onions

Here are the Super Easy directions:
1. Boil your chicken breasts until fully cooked. Then, dice them up!
2. Place diced chicken, diced tomatoes, enchilada sauce, onion, green chilies, mined garlic & corn into your crock pot.
3. Pour in chicken broth, add cumin, chili powder, salt, pepper.
4. Stir.
5. Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours.

About 30 miutes before you are going to serve the soup, you need to get the tortillas ready!
Preheat oven to 400 degrees.
Lightly brush both sides of tortillas with olive oil (or vegetable oil, whatever you have on hand!)
Cut tortillas into strips (I use a pizza cutter) then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes.
To serve, put tortilla strips over soup.
Then, I garnish that with sour cream, shredded cheese & sliced up avocado (you can garnish with green onions also, I just didn't have any)
It looks this pretty for about 10 seconds & then I stir it all together and eat it!
This soup is so easy & so yummy.
We go back for seconds every time I make it for dinner!

Enjoy!

NEXT DAY: White Bean Chicken Chili

2011-10-07T11:04:00.000-07:00

I personally feel this chili is better the next day! So, I'll make it the night before an event to allow the flavors to mix and mingle! :) Great for Sunday dinners!
Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

6 cloves garlic, minced

4 chicken breasts, cooked and chopped

1 (12-ounce) package frozen white corn

2 (15-ounce) cans Great Northern beans, undrained

1 (7-ounce) can diced green chilies

2 teaspoon2 cumin

1/2 teaspoon coriander

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper (optional)

4 cups chicken broth

8 oz Herdes (Green) Salsa Verde (found in the ethnic isle)

1 cup sour cream

2 cups shredded Pepper Jack Cheese

3 tablespoons fresh lime juice

Green Onions, chopped

Serve w/ Corn tortilla chips

1. Cook Chicken and chop into small pieces, set a side. In a large pot sauté onion and garlic in olive oil.
2. Add chicken, corn, beans, chilies, spices, broth, green salsa, cheese, sour cream... Stir until well blended.
4. Bring to a boil, and then turn heat to low and simmer for 20 to 30 minutes.
5. Add Fresh Lime before serving. Enjoy!

Asian Autumn Salad

2011-10-03T17:40:00.000-07:00

I've been trying a lot more vegetarian meals for dinner... THIS recipe, i got from Vegetarian Times a magazine and web site that I've kinda become obsessed with! Yummy and delicious food, with tons of flavor. Check it out some time.

This recipe was submitted by a reader... and I changed it a little by adding Quinoa (a bit more protein and fiber never hurt a salad before!) It's sweet, sour, salty and tangy, and surprisingly very fulling! and did i mention, it's beautiful... "just look at it!" (if you are related to me you know why i put quotes around that... hahaha!)
Asian Autumn Salad
serves 6 / 30 minutes of fewer

Salad:

-2 large oranges, peeled and cut into pieces (because it's autumn dish, i thought Apples would be delish in this recipe also!)
-2 cups shredded red cabbage
-2 cups shredded romaine lettuce
-1 1/2 cups cooked Quinoa (3/4 cup dry red or white Quinoa, 1 1/2 c. chicken broth) *Optional
-2 cups mung bean sprouts (I didn't add these, cause they are scary looking, but feel free)
-1 cup button mushrooms, sliced (Mmm!)
-3 stalks celery, sliced diagonally
-2 green onions, thinly sliced
-1 tsp. ground ginger
-1 tsp. garlic powder

Dressing:

-2 Tbs. rice vinegar
-2 Tbs. roasted Tahini* (see pic below)
-2 Tbs. toasted sesame oil
-1 Tbs. low-sodium soy sauce
-1 Tbs. honey
-1 tsp. fresh lemon juice
-1 clove garlic, minced (1 tsp.)
-1/4 tsp. ground ginger
-1/4 tsp. onion powder

1. To make Salad: (if adding Quinoa: make ahead and cool. then add to salad!) Combine all ingredients in large salad bowl (yes including the ground ginger and garlic powder, toss to coat.)

2. to make Dressing: combine all ingredients in small glass jar with lid. Close lid and shake vigorously. Pour over salad and toss to combine!
*Tahini is ground Sesame seeds made into a paste or butter. You can find it in the organic section of the store by the peanut butter and almond butter... it's a small seed with lots of flavor! (If you can not find it, you could probably use peanut butter!)

Apple Crumb Pie

2011-10-02T19:25:00.000-07:00

Crust Ingredients:

1 cup flour
1/3 cup vegetable shortening, chilled
1/2 teaspoon salt
1/4 cup water, ice cold

**NOTE: I just used a store bought pie crust. It worked just fine!

Filling Ingredients:

3 1/2 pounds Granny Smith, Cortland, Jonagold apples, peeled, cored, sliced
1 Tablespoon lemon juice
1/3 cup sugar
3/4 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon salt

Crumb Topping Ingredients:

3/4 cup brown sugar, firmly packed
1/2 teaspoon nutmeg, ground
1 cup flour
1/3 cup butter, chilled, cut in pieces

Directions:

1. Preheat oven to 375 degrees F.

2. To make crust: mix together flour and salt in a medium bowl.

3. Use a pastry blender or 2 knives to cut the shortening into the flour mixture until coarse crumbs are formed.

4. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms.

5. Shape into a flat circle then wrap in plastic wrap and chill for 30 minutes.

6. On a floured surface, roll dough with a floured rolling pin into a 12" circle. Fit into a 9" pie pan. Trim excess dough, leaving a 1 inch overhang; pinch edges to flute.

7. To prepare filling: in a large bowl, toss together lemon juice, apples, sugar, nutmeg, cinnamon and salt. Spoon mixture evenly into crust.

8. To prepare topping: mix together brown sugar, nutmeg and flour in a small bowl.

9. Use a pastry blender or 2 knives to cut the butter into the brown sugar mixture until coarse crumbs form.

10. Sprinkle the crumb topping evenly over the filling to cover completely.

11. Place foil around crust to prevent burning. Bake, rotating halfway through for 40 minutes, remove foil and bake an additional 20 minutes.

Key Lime Cheesecake

2011-10-02T18:32:00.001-07:00

1 1/2 Cups Graham Cracker Crumbs
6 Tbsp Butter, Melted
24 oz Cream Cheese, Softened
1 Cup White Sugar
1 Tbsp Cornstarch
3 eggs
1 Tbsp Grated Lime Zest
2/3 Cup Key Lime Juice (I used 1/2 Cup Regular Lime Juice)

*NOTE: I found some suggestions to add shredded coconut to the crust. I added about 1-2 tsp and it did not make a difference. Next time I will add 2-3 Tbsp of shredded coconut.

**NOTE: I added a couple drops of green food coloring to give it some color. I added the color before I added the lime juice.

Combine cookie or graham cracker crumbs with butter or margarine. (Also, add shredded coconut at this time, if desired.) Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Healthified Strawberry-Peach Trifle

2011-09-05T16:22:00.000-07:00

"Healthified" Strawberry-Peach Trifle

89% less fat • No sat fat • 40% fewer calories than the original recipe—see the comparison. This trifle boasts big taste while the fat is reduced in both the creamy pudding and the topping. From eatbetteramerica.

Prep Time: 30 min

Total Time: 30

Servings: 16 servings (about 3/4 cup each)

Ingredients

1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fat-free (skim) milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*

Directions

In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.

Meanwhile, in small bowl, mix preserves and amaretto until blended.

In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

Mango Quinoa Salad

2011-09-05T16:21:00.000-07:00

Mango Quinoa Salad
TheSistersCafé.com

2 cups prepared quinoa (This is 1/2 cup dry. I like it better cooked in chicken broth)
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)
salt
freshly cracked black pepper

Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Lindt Truffle Chocolate Cupcakes

2011-08-22T16:49:00.000-07:00

I happened upon TheSistersCafe.com the other day... and instantly my mouth was watering! GREAT recipes that sisterhood has... let me tell you!!! but one i found that truly was calling my name... was this one! WHOA BABY!

I LOVE Lindt Truffles- they are pretty much the best chocolate treat ever, (My sister Emily knows so, and one year for Christmas she gave me a whole platter of them! I was in heaven!)

*sigh!*

So, seriously... what's better than Lindt Truffles?? If you would have asked me last week?? (...nothing...) this week...?? Lindt Truffles CUP CAKES of course!!! dive in my friends...

Lindt Truffle Chocolate Cupcakes

1 box devils food cake
1 box instant vanilla pudding (small box)
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt ~ approximately 24

Unwrap milk chocolate Lindt truffles and place in a bowl for use later. In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350. After five minutes, lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake an additional 13 minutes (total of 18 minutes). Cool completely, then frost with cream cheese frosting.

Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1/2 teaspoon vanilla
3 cups powdered sugar

Cream butter and cream cheese together, then add vanilla. Slowly add powdered sugar.

Another tasty cupcake recipe found HERE

Oranage Ginger Spinach Smoothie

2011-08-14T16:20:00.000-07:00

3-4 cups water
1/2 cup fresh/frozen pineapple
1 orange, peal cut off
1 apple
1 banana
3 hand fulls of spinach
1 inch fresh ginger root, brown part pealed off

blend ingredients in a high powered blender until smooth. Enjoy!

Spinach Orzo Salad

2011-07-13T14:15:00.000-07:00

Recipe from: Aunt Judy

1 cup orzo pasta, cook according to package directions
1 bag of spinach (Use the amount of your choice)
1/3 cup of sun-dried tomatoes, chopped
1/2 cup diced cucumber
1/4 cup olives of your choice
2 tsp fresh chopped or 3/4 tsp dried oregano
3-4 oz. feta cheese

Dressing

1/2 tsp. chopped garlic
1 tsp. chopped shallots
1/4 tsp dried oregano
1/4 tsp. dried thyme
1/2 tsp. sugar
1/4 cup red wine vinegar
1/2 cup olive oil

Homemade Mayo/Salad Dressing

2011-06-17T14:08:00.000-07:00

My friend, Becky, has a blog and just shared this recipe today. She gave me permission to share it here. You really need to check out her blog and read her story behind it: http://alifeofabandon.blogspot.com/2011/06/best-homemade-mayonnaisesalad-dressing.html?spref=fb

The Best Mayonnaise!

3 egg yolks
1 egg
1/2 tsp. prepared mustard
2 Tbls. lemon juice
1 1/2 teaspoons white wine vinegar
1 tsp. celtic sea salt
2 Tbls. raw honey
3/4 cup coconut oil - liquid
3/4 cup walnut oil (I use Spectrum Naturals brand)
2 Tbls. Whey (optional)

In a wide mouthed quart jar, blend the egg and egg yolks with the immersion blender until creamy. Add the rest of the ingredients except the oils and whey (if using), and blend until well mixed together. Then, while continuing to mix with the immersion blender, pour in the oil in a steady stream. Move the blender up and down a bit to combine the oil with the rest of the ingredients, and keep blending for a minute or two until it starts to thicken. At that point, if you are using the whey, add that in too and blend until it's incorporated. Either store it in the jar you blended it in, or transfer it to another jar. This makes a pint jar full to the very top! If you are using the whey, let it sit on the counter for about 6-7 hours before refrigerating, if not using the whey, you can refrigerate immediately. It will thicken more as it cools.
AND - here is the biggest tip! The flavor gets better after a day or two. Seriously! Every time I make it, I taste it immediately, and think "Meh - not so great..." but then I taste it the next day, and it's "WOWWEE ZOWWEE - this stuff is GOOD!"

"I've used it in potato salad, and to make tartar sauce, and in dips....along with just using it as a spread. It's beautiful any way you use it!"

Decadent Chocolate Brownie Pie

2011-06-12T16:56:00.001-07:00

1 1/2 Cups (20 Cookies) TJ's Joe-Joe's Chocolate Sandwich Cookies (Oreos)
1 1/2 Sticks Unsalted Butter
1 Box TJ's Truffle Brownie Mix
2 Large Eggs
6 ounces TJ's Pound Plus Dark Chocolate, chopped
1/2 Cup Heavy Whipping Cream
20 Dark Chocolate Covered Mini Pretzels, roughly chopped

To make the crust, crush oreos in a food processor or blender. Butter a 9-inch glass pie plate. Melt 3 Tbsp of butter (30 seconds in microwave), and in a large bowl, stir it together with the cookie crumbs. Using your fingertips, press the cookie and butter mixture firmly into the bottom and sides of the pie plate. Set aside. To make the brownie filling, preheat oven to 350 degrees. Melt remaining stick of butter (30 seconds in microwave). Melted butter should be creamy looking. Whisk eggs into butter until blended. Add brownie mix and stir until moistened with a rubber spatula. Place brownie mix into center of cookie crust and gently spread evenly from center to edges of pie plate. Bake for about 30 minutes, or until toothpick inserted comes out clean. Allow to cool for 30 minutes. While the brownie pie is cooling, prepare the ganache and pretzel toppings. To make the chocolate ganache topping, heat cream in a pot just until it steams. Put chopped chocolate in a large bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream. Roughly chop the 20 pretzels and set aside. After the brownie filling has cooled, pour the chocolate ganache over the top and spread evenly from center to edges of pie crust. Sprinkle the chopped pretzels over the ganche. Refrigerate the pie for at least 30 minutes before serving.

Serves: 14-16
Cooking Time: 60 Minutes

Source: www.traderjoes.com

Potsticker Soup

2011-06-12T16:36:00.000-07:00

Olive Oil
1 Package Gyoza (Pork, Chicken, Shrimp, OR Vegetable)
1 Cup Diced Carrots
1 Cup Diced Celery
1 Cup Diced Onion
2 Packages Chicken Broth
1 Bag Baby Spinach
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
Fresh Cilantro (Optional garnish)
Salt, to taste

Coat the bottom of a large frying pan with oil (about 2-3 Tbsp) and lightly fry the gyoza over medium-high heat until they get some nice browning on both sides (about 10 minutes). In a large soup pot (about 6qt), pour a couple Tbsp of oil and add the carrots, celery, and onion. Saute the vegetables in the pot until the onions start to appear translucent. Add the chicken broth to the pot and bring to a slow simmer. When the soup gets some energy, toss in the spinach and add the soy sauce and sesame oil. When the soup is offically simmering, add the potstickers. Serve it up in bowls and garnish with cilantro. (Make sure you have extra spoons on hand...never underestimate the charisma of Trader Joe's Potsticker Soup!)

Serves: 6-8
Cooking Time: 30-40 minutes

Source: www.traderjoes.com

(Buddy the) Elf Lasagna

2011-06-07T10:08:00.000-07:00

Buddy, "Could you pass the Maple Syrup, please?"
Emily, (confused...)"It's spaghetti..."
Buddy, "Oh, wait... i think i have some!"
Emily, "You like sugar, don't you?"
Buddy, "Is there sugar in syrup?"
Emily, "Yes."
Buddy, "Then YES!"

OK, How many of us have quoted this scene and giggled to ourselves..."Who's crazy enough to eat that...?"

But have you every tired it?

Well, look no further... I've got the solution for you, about the same ingredients- different form- delicious none the less! May i introduce to you...

Elf Lasagna with **secret ingredient** Maple Syrup!!

(don't judge till you try it, and believe it or not, this recipe is actually healthy for you!)

The following recipe is for an 8x8 dish! (double for 9x13)

Ingredients:
9 strips of 100% Whole Wheat Lasagna noodles -you'll have to karate chop the noodles to fit 8x8 pan :)
3 Tbs extra virgin olive oil
3 garlic cloves, minced
2 Tbs 100% pure maple syrup
1 Tbs Italian seasoning
1/2 lb fresh firm tofu (not silkin)
4 cups kale (or spinach) chopped
1 cup diced zucchini
1 cup diced summer squash
sea salt and freshly ground black pepper
2-4 cups tomato sauce
1 cup grated mozzarella cheese (or rice cheese)

Directions:
Cook Lasagna noodles according to package. Drain and rise with cold water, gently lay on clean dish towel to dry.

Prepare Filling:
in large skillet over med. heat, saute garlic and onions in olive oil until soft (about 5 min.) Add Maple syrup, Italian seasoning and stir. Open tofu package, and drain liquid. Wrap tofu in paper towels and press to remove excess liquid. Crumble tofu into pan with onions, stir and cook for 5 min.

Add zucchini, squash and fold kale greens into tofu mixture and continue cooking until soft (3-5 min.) Season to taste with salt, pepper, remove from heat.
Assembling:
Start by adding a little tomato sauce to the bottom of your pan and cover with your first layer of lasagna noodles. Add half of your tofu mixture and top with sauce and cheese, (repeat).

Finish your lasagna by adding the third layer of noodles, followed by sauce and cheese. (I find a "little" goes a long way, no need to smother this recipe in sauce or cheese, let the focus be on the tofu mixture!)Bake:
Cover with foil and place in 400 degree preheated oven for 20 min. Remove foil and bake another 5-10 min. Let stand 5 min before serving.
(this recipe is also great served with large stuffed shells: stuff shells with tofu mixture and top with sauce and cheese. bake the same as Lasagna.)

Enjoy!

A little Elf humor:

and while you are at it click HERE to read about nutrition info and health benefits for Maple Syrup!

Sour Cream Pound Cake

2011-05-15T17:10:00.000-07:00

3 Cups Sugar
3/4 Cup Butter, Softened
1 1/3 Cups Egg Substitute (I used 4 eggs)
1 1/2 Cups Low-Fat Sour Cream
1 tsp Baking Soda
4 1/2 Cups Sifted Cake Flour
1/4 tsp Salt
2 tsp Vanilla
Cooking Spray

1. Preheat oven to 325 degrees
2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add eggs, beating well.
3. Combine sour cream and baking soda. Stir well. Combine flour and salt. Add flour mixture to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla.
4. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 18 servings

Chicken Croquettes

2011-05-15T16:20:00.000-07:00

Before frying:

After frying:

1/2 Cup Butter
1/4 Cup Onion, Chopped
2 tsp Salt
1 tsp Pepper
1 1/2 Cups Flour
3 1/2 Cups Milk
8 Cups Cooked Chicken, Chopped in Food Processor
2 Cups Bread Crumbs (I used Panko Bread Crumbs)
8 Cups Canola Oil

Put butter and chopped onion in a large sauce pan and heat until onions are soft. Add salt, pepper, and flour. Mix well with a wire wisk. Add milk. Mix well. Cook until mixture becomes thick, about 10-15 minutes on low heat.

In large bowl, mix chopped chicken and bread crumbs. Add flour milk mixture. Mix well. Form mixture into desired shapes. If your mixture is too sticky, add a little flour.

Heat oil in your deep fryer or in a deep sauce pan on the stove. Once oil is at correct frying temperature, deep fry shaped croquettes for 2-3 minutes until golden brown. Serves 8-10 people.

Serving Suggestion: Serve with Mashed Potatoes and Gravy

Chocolate Pudding Cookies

2011-05-14T15:17:00.000-07:00

A few weeks ago my friend Rachel made this cookies for me. I couldn't get over how different and tasty they were. I had to have the recipe. I made them for the first time just the other day. They were so good I had to hurry and give them away before I ate them all.

1 cup butter
1/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 small package instant chocolate pudding
1 package chocolate chips

Bake 350 or 375 8-10 minutes

Amy's note: My oven runs lower so I baked at 375 for 11 minutes. You want the cookies to come out gooey not crunchy. Don't over bake. When Rachel made them for me she used white chocolate chips, milk chocolate chips and Andes mint chips.

Rachel's note: You can also use peanut butter or butterscotch chips instead of mint, but I always add the white and milk chocolate chips. You can also substitute vanilla pudding instead of chocolate.

Whole Wheat Soft Pretzels

2011-05-10T16:44:00.000-07:00

I'm a sucker for soft pretzels. Years ago when I was in college I had a roommate who actually had the recipe for Annie Anne's pretzels. If you haven't had one of their pretzels before let me just tell you, they are the closest flour will ever get to pure heaven. At least for me. Well sadly years ago I lost the recipe. For years I've wanted to find a recipe that I really love. This one comes pretty close but, I think in the future I may tweek the recipe a little. I guess it will depend on my mood at the time.

1 1/2 cups whole wheat flour
1 cup water at room temperature
1 tbsp soft butter
2 cups unbleached bread flour
1 1/2 tsp salt
1 tbsp active dry yeast
pinch of sugar
8 cups water
2 tbsp baking soda
1 egg beaten with 1 tbsp water

Mix the whole wheat flour with 1 cup water. Let sit for 20 minutes so the water is absorbed into the flour. Dissolve yeast in 1/2 cup warm water and pinch of sugar. Let sit until foamy and bubbly, or about 5 minutes. Mix in butter, bread flour, salt and yeast mixture to whole wheat flour mixture. Knead dough in the mixer until it is smooth and elastic or about 4 minutes. Cover and let rise until dough has doubled, or about 2 hours.

Preheat oven to 450 degrees F. Grease two baking sheets. Make water bath by boiling 8cups of water in a large pot.

Turn dough out onto countertop sprayed with a little cooking spray so your counter won't be sticky. Divide dough into 12 equal pieces. Roll each piece into a long rope about 1/2 inch thick, then twist into a pretzel shape with fairly short ends.

Once the water is boiling add baking soda. Add pretzels to the pot 2 or 3 at a time so they have plenty of room. Boil them for 1 minute. After a minute when they are nice and puffy, use a slotted spoon to transfer to a baking sheet. When all the pretzels have been boiled, brush with egg whites and if desired sprinkle with kosher salt on top of each pretzel. Bake for 13-16 minutes or until the pretzels are nicely browned.

second option: While still warm from the oven dip pretzels into a cinnamon sugar mixture.

So good!

Blue Velvet Cake with Marshmallow Creme Frosting

2011-05-10T16:20:00.000-07:00

For Mother's Day I wanted to try something new. This my friends was so de-lish!

1 box White Cake Mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs (I ended up using 2 tbsp potato starch and 2 mashed bananas)
1 tbsp unsweetened baking cocoa
2 teaspoons royal blue paste food color (I used only 1 tsp)
1 toothpickful violet paste food color

Frosting:
1 jar (7oz) marshmallow creme
1 cup butter, softened
2 1/2 cups powdered sugar
1/8 tsp salt

1. Heat oven to 325. Grease two round cake pans.

2. In large bowl, beat all cake ingredients with an electric mixer on low speed about 30 seconds or until moistened. Beat on meadium speed 2 minutes, scraping bowl occasionally.

3. Divide batter evenly between pans, Bake 25 to 30 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.

4. In a large microwave bowl, microwave marshmallow creme uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.

5. If necessary, trim rounded tops of cake layers to flatten before assembling. Place 1 cake layer, top side down, on a serving plate; spread with 1/3 of the frosting. Top with 2nd layer, top side down. Frost sides and top of cake.

Resurrection Rolls

2011-05-10T16:16:00.000-07:00

This year for Easter we made Resurrection Rolls for dessert. This is a simple, yet yummy treat. It's also a great teaching tool about Jesus and his resurrection. I've heard about these rolls for years, but it wasn't until about a year ago we had them for a children's church activity. They were a big hit. Just recently I went in search of recipe with exact measurements and found this one. Link listed below.

•One can of crescent roll dough
•8 large marshmallows (or one for each roll you’ll be making)
•Melted butter
•Cinnamon sugar
•Bible or Easter storybook

1. Preheat oven.

2. Unroll the crescent rolls. Explain that this is like the cloth they wrapped Jesus in.

3. Give your child a marshmallow and explain that it represents Jesus… all white and pure because He was without sin.

4. Roll the marshmallows in the melted butter. This symbolizes the embalming oils.

5. Roll the marshmallows in the cinnamon sugar. This is like the spices used to prepare his body for burial.

6. Wrap the marshmallow in the crescent roll cloth, pinching the dough together securely. This represents how they would have wrapped Jesus’ body.

7. Put the rolls in the oven (symbolizing the tomb) and bake for the amount of time specified on the package.

8. While the rolls are baking, read John 20:1-18 or your favorite Easter story book.

9. Open the tomb and remove the rolls. When they’re cool enough to handle, break one open and discover what happened to the marshmallow. Jesus is risen!

Thanks to Homegrown Mom for the step-by-step description.

Chia SnowBalls

2011-05-02T11:02:00.000-07:00

Chia Snowballs

1 c. peanut butter (creamy or chunky)
1/2 c. raw honey
1/2 c. brown rice syrup or agave nectar
3 Tbl chia seeds
4 c. brown rice cereal
1/4 c coconut (approx)

Stir together the peanut butter, honey, brown rice syrup and chia seeds. Slowly stir in brown rice cereal, form into balls (it's very sticky!) and roll in coconut. Put in fridge till set. Enjoy. *I also just pressed some into a pan like rice krispy treats to save a little time and for non-coconut fans. Either way they taste great and are a little better for you than the typical holiday treat.

(The only brown rice cereal that I found at my local grocery store was 'Inviro-palz organic koala crisp' cereal which tastes just like cocoa krispies. They, of course, tasted great! You could also try kashi cereal.)

*Note: I made these again and changed them a bit because it seemed unnecessary for this recipe to have so much sugar! I only used a little squirt of agave and they turned out the same as with 1/2 c agave. So ease up on the sugar (you just need some 'glue' for consistency sake which can be achieved with the peanut butter and a little honey) and they'll still taste great!
to read about the benefits of Chia seeds click HERE

Broccoli Salad

2011-05-02T10:54:00.000-07:00

BBQ and picnic season is just around the corner. you will not go wrong if you take this to your Memorial Day Picnic party... and believe me, everyone will want the recipe! Prepare this and you'll prepare yourself to be the hit of the party!!

Special Thanks to my good friend, Rachel for sharing!! Enjoy!!
Broccoli Salad

1-2 large heads (or 4 medium) broccoli, broken in small pieces
1 C chopped celery
1/2 C red onion
1 lb. bacon cooked crisp and broken
1/2 C golden raisins
1/2 C hulled sunflower seeds (unsalted)

Dressing:
1 C mayonnaise
2 T vinegar
1/4 C sugar

Combine salad ingredients. Mix dressing ingredients and pour over. Chill.

Blender Wheat Pancakes

2011-04-29T06:18:00.000-07:00

This recipe came from one of my favorite food storage blogs. Food Storage Made Easy has a great selection of tips, recipes, general information including great links to discounted favorite products. (Kevin bought my electric presser cooker through their link.) Can I tell you how helpful they have been in helping me understand, plan and rotate proper food storage? Seriously, These girls rock! If you haven't already, please check out their site. You will be glad you did.

Blender Wheat Pancakes from Food Storage Made Easy

1 Cup Milk (translation for powdered milk is 3T milk and 1 C. water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar (I use honey.)

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey to above batter. Blend on low and you are all set for making your pancakes.

Amy's Cinnamon Syrup

2 cups sugar
3/4 cup water
1 cube butter
1 1/2 tsp cinnamon

Cook on low, stirring occasionally, bring to a boil and remove from heat.

note: I usually set up a sliced fruit buffet (bananas, strawberries, peaches and blueberries) so the kids can create silly faces on their pancakes. Our favorite pancake garnish is frozen blueberries slightly thawed.

Skillet Gnocchi with Chard & White Beans

2011-03-30T11:34:00.000-07:00

My Italian taste buds are completely satisfyed with this monster of a dish! I feel like I've died and gone to the best Italian Restaurant EVER... and it only takes about 30 minutes to make in the comfort of your own home!! Love, Love, LOVE it!!
(I found this AMAZING recipe on EatingWell.com (January/February 2009 archives! Mmmm! Enjoy!)

Skillet Gnocchi with Chard & White Beans

From EatingWell: January/February 2009

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi, (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings (Del Monte Diced Tomatoes w/ Basil, Garlic and Oregano)
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

Preparation

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. 3. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Nutrition

Per serving : 325 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 8 mg Cholesterol; 55 g Carbohydrates; 14 g Protein; 6 g Fiber; 616 mg Sodium; 360 mg Potassium. 3 Carbohydrate Serving. Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat

Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.

I found this at Wal-Mart: Whole Wheat Gnocchi w/ Sweet potato!

Red Quinoa Tacos

2011-03-05T13:00:00.000-08:00

Next time you make my Delicious PURE TACO HEAVEN, substitute Quinoa (KEEN-wah) instead of meat. After following package instructions for rinsing and cooking the quinoa, simply add taco seasoning like you would to any normal taco meat, chicken or fish.

My Husband said, "If i were blind, i would not notice that i was eating anything different... it's delicious!"

Love this healthier option!!

Creamy Mushroom Pasta

2011-03-03T09:49:00.000-08:00

Here is a delicious meatless dinner idea. A friend of mine emailed it to me over a year ago and i thought... "Hey. I need to try this" so tonight... we did!
When we make this again (and we will) I'll probably use Angel hair pasta or Linguine. These mini-mac noodles were a random choice. Makes this dish look more like a picnic pasta... and this recipe is definitely 5 star Restaurant material... so keep that in mind.

RECIPE:
so that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini mushrooms to the skillet. prepare pot of water now.

Ingredients:

1 Tbsp. olive oil
1 Tbsp. unsalted butter
3 shallots, minced (about 1/2 cup)
4 0z. Shiitake Mushrooms stemmed and sliced
6 oz. Cremini Mushrooms, sliced
2 garlic cloves (i add more!)
1/2 tsp. dried thyme
2/3 c. low-sodium chicken or vegetable broth
1/2 c. heavy cream
1/2 lb. pasta (about 3 cups)
1 oz. Parmesan cheese, grated
1 Tbsp. chopped fresh parsley
1 1/2 tsp. fresh lemon juice
pepper and salt to taste

1. Heat the oil and butter over medium heat in a 10 inch skillet until butter is melted. add shallots and cook until softened, 2-3 minutes. Increase heat to medium-high, stir in the Shiitake mushrooms, and cook for 1 minute. stir in the Cremini mushrooms and 1/4 tea. salt. Cook until golden brown, about 6 minutes. stir in garlic and thyme. cook until fragrant about 30 seconds. transfer mushrooms to a bowl and cover.
2. Stir broth into the same skillet and bring to a boil, scraping up any browned bits. Stir in the cream, bring to a simmer. cook until sauce has thickened slightly and reduced to about 2/3 cup, about 4 minutes.
3. Mean while, cook pasta al dente, according to package. Drain pasta, reserving 1/2 cup of the cooking water. Adjust the sauce consistency with the reserved cooking water as desired. (optional)
4. Mix the cooked mushrooms, sauce, Parmesan, parsley and lemon juice with the pasta and toss to combine. Season with salt and pepper to taste and serve.

Black Bean Chicken Enchiladas

2011-03-02T20:12:00.000-08:00

3 cups chicken, cooked and cubed or shredded
1 (15 oz) can black beans, drained and rinsed
1 (4.5 oz) can diced green chiles
1 (10.75 oz) can cream chicken soup
1 cup chicken broth
1 tsp chopped garlic
1 Tbsp cumin
1 Tbsp Chili powder
3 Tbsp cilantro
1 chopped onion
1 cup Grated cheese
Tortillas (tear/cut in 4ths - white corn or flour tortillas)

Pre-heat oven to 350 degrees.

In medium bowl, combine chicken, 3/4 cup chicken broth, cream of chicken soup, cilantro, garlic, cumin, chili powder, onion, black beans and chiles; mix well.

Put 1/4 cup of chicken broth in bottom of 13x9-inch baking dish, to prevent sticking. Place tortillas in pan to cover bottom, overlapping as necessary. Spoon half chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Repeat layers. Cover with foil.

Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with remaining 1/2 cup cheese over casserole. Bake, uncovered, an additional 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

NOTE: I like to change this up based on what I have in the pantry or fridge. I have added corn and olives before and it tastes great. You can also change it up and eliminate the cream of chicken soup & chicken broth, and ADD 1 (10-oz) can enchilada sauce in place of them.

Black Bean Soup

2011-01-28T08:03:00.000-08:00

This will warm your day right up!

Saute 1 chopped onion, 1 Tbsp. cumin and 4 minced garlic cloves in 2 Tbs. olive oil. Add 3 1/2 cups low-sodium chicken broth, 3 chopped tomatoes (or 1 can diced tomatoes), One 15-ounce can black beans and one 1.4-ounce can diced green chili peppers. Bring to a boil, cover and simmer 5 minutes. Add one Tbsp. Snipped fresh cilantro. Garnish soup with crushed tortilla chips.

Makes 4 servings!

245 CALORIES, 10 G protein, 34 G carbohydrate, 11 G fat (1 G saturated), 8 G fiber

Grilled Chicken and Asparagus Pasta

2011-01-18T10:41:00.000-08:00

This is not my picture, but you could easily add carrots and peas to this meal!!

Ingredients:
2 chicken breasts, cooked and cut into bite-sized pieces
1 1/2 pounds asparagus, ends trimmed
1 pound bow tie pasta
1/4 cup butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup chicken stock
Zest of one lemon
Juice of one lemon
Salt
Pepper
1 cup shredded Parmesan cheese
1 T. flat leaf Italian parsley, minced.

Method:
1. In a large pot, bring six quarts of water to a boil. Add asparagus and cook to tender-crisp, about 2 minutes.

2. Take asparagus out of water and rinse with cold water to stop the cooking, set aside.

3. Return pot to stove and water to boil. Cook pasta according to package directions.

4. In a large skillet, set over low heat, combine butter, garlic, cream and stock. Stir in salt, lemon zest, and juice. Bring to a boil and simmer for 3 minutes. Reduce heat to low and add chicken, cheese and drained pasta.

5. Cut cooked asparagus into 1 to 2 inch pieces on a diagonal. Add asparagus and parsley to the pasta and toss all ingredients together. Turn off heat and let pasta sit to allow the sauce to thicken and all ingredients to heat through. Season with salt and pepper to taste.

FEATURED!!

2011-01-17T17:35:00.001-08:00

Hey Cooking Pals,

Just wanted to let ya know I've been selected as a GUEST CHEF over at Tasty Sensations

Check it out!

Amanda Cracroft

Minestrone Soup and Food Storage cook book!

2011-01-15T15:40:00.000-08:00

WARNING: THIS SOUP IS SO DELICIOUS!!!!

1 pound sausage
1 quart water

Cook sausage and drain. add to soup kettle with the water.

Then Add:
1 onion, chopped
2 carrots, sliced
2 celery, chopped
2 gloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 (8-ounce) can tomato sauce
1 Tablespoon parsley flakes
1/2 teaspoon basil
1 teaspoon oregano
salt and pepper
2 cups beef broth

Mix together and simmer for 2-3 hours. Then add:

1 (16-ounce) can garbanzo beans, drained
1 (16-ounce) can cut green beans, drained
1 cup macaroni

Bring to a boil and reduce heat. cook until macaroni is tender, serve with fresh grated Parmesan cheese on top (optional.)

and While I'm at it... let me tell you what I served with my Minestrone... I wanted a simple 'bread stick' to go with our soup...

Delicious Armenian Lavash!!!

Now, you are probably wondering HOW i got such a recipe...?

My AWESOME Cousin, Linda wrote this super-ninja- cool Food Storage Cook Book... called Seven Years of Plenty, (The Best of the World's Basics.) Inspired by the limitless variety found in international cooking. Seven Years of Plenty brings together some of the best recipes made with commonly stored ingredients!! EAT WHAT YOU STORE. ENJOY WHAT YOU EAT!!!

Other recipes I'm excited to try include: Facaccia Bread from Italy, Flour Tortillas from Mexico, Island Rice from Caribbean, Maple Baked beans from Canada, Zucchini Sauce Spaghetti from America, Custard Puff from France, Apple Cake from Norway, Rice Pudding from Morocco, Horchata from Mexico!!! ....AND MANY MANY MORE!!! Congratulations Linda!! This is such a great book!

Click on the title below and it will take you to her blog, where you can buy her book! ENJOY!!

Seven Years of Plenty

Cookbook?

2011-01-06T19:00:00.000-08:00

I love all the recipes I have tried on our "The Chemistry of Cooking" blog and have been thinking it might be nice to have an actual cookbook of all the recipes. I am willing to put it together for everyone. I am mostly wondering if there is any interest from any of you. Post a comment and let me know your thoughts. I like to us Blurb.com, so ordering wise it doesn't matter where you live, you can order it and have it sent to your home.

Triple-Layer Cookie Bars

2010-11-20T12:09:00.000-08:00

I got this recipe from the Taste of Home baking book. They are easy and so good. I don't have a picture because I am new to the blog and the bars were gone before I found out about the blog.

1 1/4 cups flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
2 eggs

Topping:
1 package flaked coconut
1 can (14 oz) sweetened condensed milk
2 cups semisweet chocolate chips
1/2 cup creamy peanut butter

Combine the first six ingredients (the dry ingredients). Cut in butter until mixture is crumbly. Add eggs; mix well. Spread into a greased 9x13 baking pan. (It took me awhile to get it spread out fairly evenly in the pan since it's kind of sticky.) Bake at 350 degrees for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. In a heavy sauce pan or microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Cool on a wire rack. Cut into bars.

The hardest for me was to wait for it to cool. I love this recipe since I don't have to take the time to put individual cookies on a cookie sheet. So much less labor intensive, which is my favorite.

Pumpkin Smoothie

2010-11-02T05:45:00.000-07:00

Did you know? Eating Pumpkin is good for your bones, eye sight and immune system! Check out this article about vitamins in Pumpkin! click HERE

Pumpkin Smoothie

1/4 c. canned pumpkin
low fat vanilla yogurt
banana
peanut butter
ice cubes
milk to thin, as desired

mix all ingredients in blender, top with a little whip cream and cinnamon

Enjoy!

(recipe does not call for any sweetener but honey or agave might be good in this!)

Pumpkin Bar

2010-10-31T15:48:00.000-07:00

I don't remember where I found this recipe. It was on one of the food blogs I occasionally read. I thought this sounded pretty good and thought I'd give it a try.

(Scroll down for an even yummer photo from Amanda.)

1 1/3 cups flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
3/4 cup (1 1/2 cubes) cold butter
1 cup old-fashioned oats
1/2 cup chopped pecans
1 pkg (8 oz) cream cheese, softened
3 eggs
1 can (15 oz) pumpkin
1 Tbsp pumpkin pie spice

Heat oven to 350 degrees. Line 13 x 9 inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts. (I put my oat into the food processor with everything else. It still tastes great, just less pretty on top.)

Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 minutes. Beat cream cheese, remaining sugar, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake 25 minutes; cool 10 minutes. Use foil to transfer dessert from pan to wire rack; cool completely.

Amanda's photo:

Classic Scones

2010-10-31T09:14:00.000-07:00

I don't know about you, but I'm a big fan of scones. I have tried a few different times to make these yummy things and each time they turn out horribly dry and more like a brick than a moist muffin. The other day I was at a 31 party where Chaleace served the best scones I've ever had... seriously. I couldn't wait to get my hands on the recipe and try it out on my family. Enoch picked out the cranberries, but everyone else loved them. I promised Enoch I would try them with chocolate chips next time.

Classic Scones

preheat oven to 425
Whisk together thoroughly in a large bowl:
2 cups flour
1/3 cup sugar
1 Tablespoon Baking Powder
1/2 tsp salt
Stir in: 1/2 cup dried cranberries
1 tsp grated orange zest (optional)
Put in 1 1/4 cups heavy whipping cream...

Mix with rubber spatula, wooden spoon or fork just until the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5-10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.

Transfer to a lightly floured surface and pat dough into an 8 inch round or square about 3/4 inch thick. Cut into 8 or 12 wedges or squares (however large you want) and place at least 1/2 inch apart on large ungreased baking sheet.

Brush tops with Heavy Whipping Cream and sprinkle with cinnamon sugar.
Bake until tops are golden brown 12-15 minutes.
Let cool on rack and serve warm.

Halloween Candy Bark

2010-10-31T08:06:00.000-07:00

If you want a super easy and yummy Halloween treat check out Cafe Zupas Halloween Bark.

Quick and EASY Tortilla Soup

2010-10-27T10:09:00.000-07:00

This is one of those last minute soups that taste like you've been slaving away in the kitchen all day long! It's one of my favorite cold wintery weater dinners!! Start by picking up all these canned ingredients and just have them on hand 'for a rainy day'.

Ingredients:

1 roasted chicken, (like the one from Costco or Sams Club.) or Shredded or 2-3 chicken breasts cooked and shredded. (I like the roasted chicken flavor best, and it's SO easy, bring home and shred!)
6 cups chicken broth
1 can cream of chicken soup
1 8 oz package cream cheese*
1 can whole kernel corn, drained
I can black beans, drained and rinsed
4-5 green onions, chopped
Fresh cilantro leaves, chopped (to taste)
Tomatoes, Chopped (I like chopped canned tomatoes)
2 teaspoons Cumin

Directions:

Heat chicken broth, cream of chicken soup and cream cheese in a large pot. Stir with wire whisk until smooth. Add chicken and all remaining ingredients. Heat through and serve with cheese, avocado, salsa, chips, or whatever you like!

*Note- if you don't like creamy soups, leave out cream cheese and this is still a delicious soup!

Streusel Coffee Cake "Healthified"

2010-10-19T07:33:00.000-07:00

I found the original recipe for this coffee cake in a Betty Crocker Simple Healthy Meals magazine. I changed a few of the ingredients to make it my own. The kids couldn't get enough of this yummy treat.

Streusel
1/2 cup packed brown sugar
2 tablespoons whole wheat flour
1/2 tsp ground cinnamon
1 T canola oil
(original recipe also included 1/3 cup chopped pecans, toasted)

Coffee Cake
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 T brown sugar
1/2 cup Organic Agave Nectar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 egg white
3/4 cup low fat plain Greek yogurt
1/4 cup canola oil
1 tsp vanilla

1. Heat oven to 350 degrees. Spray bottom of a 9" square pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside

2. In large bowl, mix remaining dry ingredients. In a separate bowl mix wet ingredients mix then add to dry ingredients until well blended.

3. Spoon half of the batter in pan, spreading evenly. Sprinkle 1/2 cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel.

4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.

Candy Corn Mini Trifles

2010-10-18T07:31:00.000-07:00

(image courtesy of confessionsofacookbookqueen.blogspot.com)

I found this really fun idea for Halloween.
Check out Kristan's blog at
Confessions of a Cookbook Queen
for more info and other fun recipes.

INGREDIENTS

Box of yellow cake mix, plus oil, eggs and water needed to prepare
Yellow food coloring
2 (4 serving size) boxes instant vanilla pudding, plus milk needed to prepare
Orange food coloring
8 oz tub Cool Whip, thawed
2 (8 oz) packages cream cheese, softened to room temperature
2 1/2 cups powdered sugar
Candy Corn

DIRECTIONS

Prepare cake batter according to instructions, adding yellow food coloring during mixing. Pour batter into a 9x13 inch pan and bake and cool according to box directions.

Prepare instant pudding according to directions on box, adding enough orange color to make it a bright orange. Place pudding in the refrigerator while you prepare the topping.

In the bowl of an electric mixer, beat the cream cheese and powdered sugar until smooth. Mix in the Cool Whip until well blended.

Crumble the yellow cake into an even layer in the bottom of each mini trifle bowl. Remove the pudding from the refrigerator and spoon on top of cake layer. Smooth out with the back of your spoon. Pipe whipped topping/cream cheese layer on top with a large star tip. Or, just spoon it on. No one will care.

Top with a candy corn.

Tofu Scrambled Eggs

2010-10-18T06:22:00.000-07:00

My Aunt Sally came to visit a couple weeks ago. During her visit she introduced us to this delicious alternative to scrambled eggs. We were all pleasantly surprised with this recipe. It's super delicious!

1 T Olive Oil
1 small onion, diced
1 small green pepper, diced
1 package firm tofu (12 oz or 16 oz), diced
Seasoning
salt and pepper

Saute onion and pepper in oil until limp. Add tofu; saute until mixed well and browning slightly. Season with your favorite steak seasoning or mixed herbs: Garlic, basil, etc. Add salt and pepper to taste.

You may add yellow food coloring if desired.

Submitted by: Sally

Fast and Easy Mini Apple Pie

2010-10-17T16:44:00.001-07:00

This is just an improvised recipe, so I don't really have exact measurements, bare with me here. ;)

1 can of Pillsbury Grands biscuits
1 apple of your choice (2 if you like to fill these with a lot of apple. How much you put in is up to you
Cinnamon sugar mixture (I just always have this on hand as a mixture in a shaker.)
Additional Cinnamon Spice blend, other spices of your choice, nuts, raisins, etc (all optional and up to you)

Preheat oven to 350. Flatten out two biscuits at a time, getting them to spread out and be the same size. One will go on top of the other. Peel and chop up the apple. Put some of the apple in the center of one of the flattened biscuits, leaving about 1/4-1/2 inch of an edge. I wish I had a measurement of how much apple. I just eyeballed it. I made a nice pile of apple. Remember these have 2 layers of biscuits that get a little thick as they cook, so you want to be a little generous w/ the apple in there so you can actually taste it. lol

Sprinkle cinnamon and sugar and add anything else you'd like (raisins, nuts, or just nutmeg, or other spices you like for apple pies.) I add a few shakes of Sweet Caramel Sprinkle (a Pampered Chef product) to it, because it adds a nice subtle flavor to it.

Put the second flattened biscuit on top. Match up the edges, pinch closed and seal with your fingers. I sprinkle a little bit more of the Sweet Caramel sprinkle on top, but if you don't have that you can just add more of the cinnamon sugar. I don't add any butter to this since the biscuits usually already have a lot of shortening in there, but if you want to brush just a little on so the cinnamon sugar sticks more, that's up to you.

Repeat with remaining biscuits.

Bake for 20 minutes or until golden.

Cheese Steak Pizza

2010-10-17T16:23:00.001-07:00

A friend of mine shared this great recipe with me. It's made with a Whole Wheat Pizza dough, too. It's is so delicious!

Whole Wheat Pizza Dough
(Makes two 14-inch crusts)

2 - 2 1/4 cups bread flour
2 cups whole wheat flour
1 envelope (2 1/4 tsp) instant or rapid-rise yeast
1 1/2 tsp salt
3 tsp olive oil
1 1/2 cups warm water (110 degrees)

1. Pulse 2 cups of the bread flour, whole wheat flour, yeast, and salt in a food processor to combine. (I don't own one, so I put them in my stand mixer and just used a whisk to combine them well.) With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30-40 seconds. (this takes just a little bit longer when using a stand mixer with the dough hook on, but it worked just fine.)

2. Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough is sticky and clings to the blade, add the remaining 1/4 cup bread flour, 1 tbsp at a time, and pulse to incorporate.

3. Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until nearly doubled in size, 1 to 1 1/2 hours.

4. Turn the dough out and cut in half. Roll one half out on a floured surface and use as desired.

5. Wrap the other half in greased plastic wrap, and then put in a freezer bag. It will last up to one month. To use, let the frozen dough thaw on the counter for 2-3 hours, or overnight in the refrigerator before using.

Cheese Steak Pizza

Ingredients:
Pizza Dough (I use the homemade whole-wheat dough)
3 slices Steak-Ums
1 red onion, sliced
1 tbsp sugar
2 cups shredded mozzarella cheese
1/2 cup mayonnaise
5 slices provolone cheese
Salt
Pepper

Steps:

Preheat oven to 400F

1. Break apart the frozen Steak-Ums in inch-sized pieces, and put into a preheated large skillet (no oil needed). Season with salt and pepper to taste and sauté for about a minute. Set aside on paper-towel lined plate to drain, but leave some juices from steak in the skillet.

2. Add onions to same skillet, season with salt and pepper to taste, and add sugar. Feel free to add some green peppers as well. Sauté for 5-7 minutes or until browned and just starting to caramelize. Remove to plate.

3. Roll out dough onto a floured surface to a 14" circle and place on Large Round Stone. Par-bake crust for about 5 minutes. Remove crust from oven.

4. Mix mozzarella cheese and mayonnaise in small bowl. Season to taste with salt and pepper. Spread mozzarella mixture over crust.

5. Add steak and sauteed onions to pizza. Top with sliced provolone cheese.

6. Bake until crust is done and cheese is golden. It took me about 20 minutes.

I chose to do the mayonnaise b/c I wanted some creaminess and I didn't want a tomato sauce for this pizza. It may sound weird, but trust me...it turns out great and you don't taste the mayo.

Cookies with Coconut Oil

2010-10-17T12:00:00.000-07:00

My sister-in-law is on a special diet right now and she's been experimenting with substituting healthier ingredients in everyday foods. One of the ingredients she uses now is Coconut Oil. When we were out in Utah visiting, another nephew of ours was also visiting her. He has severe allergies to nuts, diary, and eggs. So she tweaked her recipe for him (used an egg substitute method and dairy free chocolate chips). Overall, I thought the cookies were quite dense, but had a great flavor and I really had wanted to eat more than just my one to sample the recipe. She gave me the recipe the other day, so I thought I'd share it here.

I'll write the regular version and put the healthy substitute beside it:

1 cup butter (She uses expeller pressed coconut oil, found in health food stores or can be ordered online)
1 cup brown sugar
3/4 cup sugar (in place of the sugars, she uses either Xylitol or Agave)
1 tsp vanilla
1 or 2 eggs

Cream those together, then add:
3 cups flour (she uses 1 cup white flour, 1 1/4 cup wheat flour, and 1/4 cup flax seed flour)
3/4 tsp salt
3/4 tsp baking soda

Mix together and then mix in:
1 cup Oats
Chocolate chips (according to your taste)

Bake at 350 for 10 minutes

Broccoli and Cheese Soup

2010-10-16T16:08:00.000-07:00

Cooking Spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16 oz) package of broccoli or 1 head fresh broccoli
1/3 cup all-purpose flour
2 1/2 cups 2% reduced-fat milk
1/4 teaspoon pepper
8 oz Velveeta Light, cubed

1. Heat a large nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, saute 3 minutes or until tender. Add broth and broccoli. Bring mixture to a boil over medium-high heat. Reduce heat to medium, cook 10 minutes.
2.Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and milk, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Optional last step: Place one-third of soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. Cook soup over low heat 5 minutes or until thoroughly heated.

yield: 6 servings (1 1/3 cups), 203 calories per serving
recipe submitting by Shelly

Italian Parmesan

2010-10-15T10:20:00.000-07:00

4-6 chicken breasts or 1 large Egg Plant, sliced 1/2-3/4 inch thick
1 cup unseasoned bread crumbs
1 dry packet of Italian Dressing
1 cup Parmesan cheese
1 (26 oz jar) spaghetti sauce
mozzarella cheese

Mix bread crumbs, Italian dressing and Parmesan cheese together; set aside. Rinse chicken in water, slightly pat dry and dip in bread crumb mixture. Place breaded chicken in a 9 x 13 greased dish. Bake @ 350 for 20 minutes. Flip chicken over; pour spaghetti sauce around the chicken pieces and sprinkle with mozzarella cheese and bake an additional 10 minutes or until chicken is done.

Serve chicken and sauce over your favorite pasta and/or vegetables.

note: Our family favorites are whole wheat noodles, spaghetti squash or zucchini. If you are using Egg Plant you may want to dip your slices in beaten egg or egg whites before dipping into the bread crumb mixture. This will help the bread crumbs from falling off your egg plant.

Almond Chicken "Nuggets"

2010-10-15T10:12:00.001-07:00

4-6 chicken breasts, boneless skinless
1 cup Parmesan cheese
1 cup ground almond meal

Mix almond meal and cheese together and set aside. Cut chicken into even size pieces or strips; about 2-3 strips per chicken depending on the size of breast. Rinse chicken in water, slightly pat dry and dip in almond mixture. Bake in a grease dish or on a raise cookie sheet @ 350 degrees about 25 minutes or until done. Flip chicken once while cooking.

Great as kid friendly chicken nuggets, on top of a salad, with rice or any side dish.

Catalina Chicken

2010-10-15T10:06:00.000-07:00

4-6 chicken breast, boneless skinless
1 jar of Catalina Salad Dressing

In a 9 x 13 greased dish place chicken and pour dressing over the chicken. Bake at 350 degrees for about 30 minutes. Serve chicken and sauce over rice and steamed broccoli.

Optional additions: Mix 1 packet of Onion Lipton soup mix and 1 can of whole cranberries with the dressing; pour over chicken. Best if marinated over night. Bake at 350 degrees for about 30 minutes or until chicken is done.

Layered Spinach Pocket

2010-10-15T09:39:00.000-07:00

4 (10 in) whole wheat tortillas
6 large Lunch Meat Turkey Slices
16 oz (or more) sliced Swiss cheese
7 oz bag of fresh baby spinach
2 large tomatoes, diced
1 Tbsp dried or minced onions
1 Tbsp dried parsley
2 eggs, beaten
2 Tbsp Dijon mustard
1-2 Tbsp Worcestershire Sauce
1/2 mayo
Parmesan cheese (optional)

Grease a 9 x 13 pan. Place two tortillas in the bottom of the dish to cover the bottom. Begin to layer ingredients starting with 3 turkey slices, cheese then spinach. Sprinkle the tomatoes, onions and parsley on top of spinach.

In a separate bowl add, beaten eggs, Worcestershire sauce, Dijon mustard and mayo; mix well. Pour 2/3 of the mixture over your layered dish. Add another layer of sliced Swiss, then tortillas, remaining turkey and finish off with Swiss. Sprinkle with Parmesan cheese and bake @ 375 for 25 minutes uncovered or until it bubbles.

note: If your dish starts to brown on top cover with tin foil the last few minutes of baking so it doesn't burn. Another option would be to lower the oven temperature to 350 and add at least 10 minutes to the baking time.

Chicken Tetrazzini -from JoVon

2010-10-15T09:20:00.000-07:00

16 oz spaghetti noodles
4 chicken breasts, cooked/chopped
8 oz can of sliced mushrooms
2 can cream of mushroom soup
3 cups milk
2 cups Monterrey Jack cheese
salt and pepper to taste
Parmesan cheese

Break spaghetti noodles in half and cook as directed on pkg. (Under cook spaghetti so that it isn't mushy when it's cooked inside the casserole.) Toss spaghetti and remaining ingredients in a large bowl. Divide mixture into freezer bags; squeeze air out of bags and freeze. Freeze flat in gallon size freezer bags. Thaw in refrigerator 24 hrs. and empty bag into 8x11 pan. Bake covered @ 350 degrees for about 45 minutes or until bubbly. Sprinkle Parmesan cheese over top after done baking.

Beef Enchilada Casserole -from JoVon

2010-10-15T09:13:00.000-07:00

2 lbs ground beef
1 (20 oz) can Mild Enchilada Sauce
1 (16 oz) container sour cream
1 pkg. Corn Tortillas
Shredded Cheese

Brown ground beef. Grain off grease. Mix beef, enchilada sauce together. Tear tortillas into 1-2 inch pieces. Mix altogether. Freeze in gallon freezer bag. Than in refrigerator 24 hours and empty bag into 9 x11 pan. Top with shredded cheese. Bake uncovered @ 350 degrees for about 30 minutes. Top with sour cream

Meal Planning Tip: Ground Beef Mixture
6-7 lbs lean ground beef
2-3 onions, chopped

Brown ground beef and onions together. Let cool. Put into freezer bags. Use when meals call for ground beef.

Turtle Cookie Bites

2010-10-15T05:19:00.000-07:00

1 package of Devil's Food Cake mix
2 eggs
1/2 cup oil

24 pieces of caramel, each cut in 1/2
pecan halves

Preheat oven to 350 degrees. Mix the cake mix, eggs & oil together in a large bowl with the Mix N Scraper, till everything is blended well and it looks like cookie dough.

Use a small Scoop and place dough in each well of a Mini-Muffin Pan. Place 1/2 a caramel in the center and push down gently. Add 1 or 2 pecan halves on top, pressing down just a bit to get them to stay.

Bake for 10 minutes. Remove from oven and put pan on cooling rack. Allow to cool a couple minutes in the pan. Remove from pan and allow to cool just a minute or so. Then eat and enjoy with a glass of milk! :)

**You can also make these as regular cookies and instead of the caramel and pecan, just bake them as plain cookies and frost them with Cream Cheese frosting. They are sooo good! You can sandwich them together like oreos, too. Or make them w/ chocolate chips or mint chips, PB chips, etc.

The ones on the left were made with 1/4 of a caramel down first and then the pecan on top. They didn't seem to taste like they had enough, so the next one I did were the ones that had the pecans down first & then the caramel on top. The caramel didn't melt and spread as far as I had hoped. So, the next ones were 1/2 a caramel down first with a couple nuts on top. These were the best, I think. Best eaten warm, while the caramel is soft.

This just shows them from the side so you can see their shape better.

Chicken Scampi from Sara

2010-10-15T04:50:00.000-07:00

3-4 boneless/skinless chicken breasts cut into bite sized pieces
2 garlic cloves, minced
1 tsp dried mustard
1 tsp salt
1/2 tsp black pepper
4 T chopped fresh parsley
1/4 tsp oregano, dried
1/4 tsp basil, dried
4 T lemon juice
1/2 cup olive oil
1/2 cup bread crumbs (Italian seasoned)
thin spaghetti or angel hair pasta

Marinate everything but breadcrumbs and pasta for 30 minutes to 1 hour. Pour breadcrumbs over top and cook at 350 degrees for 30 minutes.. Serve over cooked pasta.
Serving suggestion: Add Italian bread, salad and fresh fruit

Chicken Enchilada Soup from Sara

2010-10-15T04:45:00.000-07:00

1 can corn with liquid
1 can of chicken broth
1 can of black beans (drained)
1 can of red enchilada sauce
1-2 chicken breasts (cooked and shredded) or you can use canned chicken
sour cream
shredded cheese
tortilla chips
avocado
black olives, sliced

Cook chicken; shred. Mix corn, chicken broth, beans, enchilada sauce, and shredded chicken. Let simmer 15-20 minutes. Garnish with cheese, sour cream, tortilla chips, avocado and sliced black olives.

Chicken & Bean Burritos from Sara

2010-10-15T04:36:00.000-07:00

3-4 boneless skinless chicken breasts
1 tsp garlic powder
1 can of black beans, drained
1 can of light red kidney beans, drained
1 can of dark red kidney beans, drained
1 can of corn
1 pkg of taco seasoning
taco sauce (optional)
flour tortillas

Place chicken in crock pot and sprinkle with garlic powder. Drain beans and mix with the taco seasoning then pour over chicken in crock pot. Cook on low for 6-8 hours. When ready to eat remove chicken and use a wooden spoon to shred chicken. Mix with the bean mixture. Spoon onto flour tortilla, add taco sauce, shredded cheddar cheese, & sour cream. Roll up and enjoy!

Entertaining: Use mini bowl shaped chips, spoon in small about of mixture, sprinkle with cheese and a dollop of sour cream.

Quick & Easy Chili from Sara

2010-10-15T04:32:00.000-07:00

1 lb ground beef
1 medium onion
1 pkg McCormick Chili Seasoning
1 (14.5 oz) can of stewed tomatoes
1 can dark red kidney beans
1 can light red kidney beans
1 can chili beans
dash cayenne pepper (optional)

Brown meat and onion. Mix in tomatoes, beans @ spice packet. Simmer for 15-20 minutes. Serve with Shredded cheddar cheese and sour cream. Add a side salad if you like.

Whole Wheat Pumpkin Bread

2010-10-14T11:15:00.000-07:00

1 (15 oz) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

2 cups white sugar

1 cup brown sugar

2 cups whole wheat flour

1 cup flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger

Preheat oven to 350 degrees. Grease and flour three 7x3" loaf pans. (I used 2 8x8" dishes.)

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. Ina separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake about 50 minutes in the preheated oven. Loaves are done with the toothpick inserted in center comes out clean.

(Delicious) Homemade Granola and Chewy Granola Bars

2010-10-01T13:54:00.000-07:00

Kimberly's Every Morning Granola

12 cups rolled oats
2 cups coconut
1/2 cup sunflower seeds
2 cups chopped nuts (almonds, walnuts, peanuts, etc)

Mix all ingredients. Stir in and coat thoroughly with the following mixture:

1 cup coconut oil- melted (or any type of oil)
1 cup honey
2 tsp. vanilla

Spread on 2 cookie sheets and bake at 350 degrees for 30 minutes. Mix around every 10 minutes while cooking. add dried fruit when done.

Here's a picture of Coconut oil: you can find it in the refridgerated section or on the shelf... i had a hard time find it... so, make sure you ask at your local health food store!
...THE BEST GRANOLA BARS.... IN THE WORLD!
Heat ingredients on stove until melted together:

1/2 cup Nut Butter (any kind, I recommend Peanut Butter, the kind that comes with the 'separated oil on top' just stir and put in fridge! make sure it has NO Hydrogenated oils, that's best for you!)
1/3 cup honey
1/4 cup coconut oil

In a separate bowl mix:

1 cup Kimberly's Every Morning Granola
1 cup of anything else (more granola, coconut, chopped nuts, flax seeds, oats, chocolate chips, marshmallows, cranberries, raisins... whatever you got extra of laying around in the cupboards...)

Stir nut mixture with dry ingredients and spread in a 9 X 13 oiled dish. Chill for 2 hours.

(My recipe, pictured: 2 cups granola, 1/4 cup flax seeds, 1/3 cup chopped nuts, 1/2 cup raisins)

Three Cheese Artichoke Dip

2010-09-30T07:27:00.000-07:00

I recently helped plan a friend's wedding recetpion. Several people have asked about the Artichoke Dip. If you like artichokes you'll want this recipe. Thanks Paula Deen, for another great one.

1 (8 oz) block of Cream Cheese, softened
1 cup mayonnaise
1 can (14 oz) artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
dash of hot sauce
dash of worchestersire sauce
dash of salt and pepper

In a medium size bowl, using a hand mixer blend cream cheese until nice and smooth, add mayo and mix until smooth. Add remaining ingredients; mix thoroughly. Transfer to a shallow dish and bake for 30-40 minutes at 350 degrees. The top should be a golden brown and bubbling. Serve with assorted chips, breads or fresh veggies.

note: Because I was serving a large crowd I mixed everything the night before. I placed it in Tupperware and stored it in the fridge over night. I then transferred the dip to a crock pot the day of the wedding. Cook on low4-6 hours, mix often so it won't burn around the edges.

Pumpkin Cookies

2010-09-29T13:23:00.000-07:00

This recipe is one I love because of two reasons...
1) Pumpkin... YUMMMM
2) They are low-fat and delicious and super simple

Ok, so that is more than two reasons, but you get the idea. My mom went to Weight Watchers years ago and this is a recipe she got from WW. I believe it is 1 ww point per cookie. Don't take my word for it, but you get the point if you know anything about ww.

INGREDIENTS:
1 Spice Cake mix
1 - 15 oz can pure pumpkin
chocolate chips (or nuts if you like)

DIRECTIONS:
Preheat oven to 350 degrees. Mix just these 3 ingredients together. Bake for 10-12 minutes. Makes about 40 cookies.

Cookie Cups

2010-09-29T13:20:00.000-07:00

I wanted to make a special afternoon snack for Enoch's first day of school. I had seen this idea and thought it sounded fun.

I sweetened the cream with a little honey and topped the cookie bowls with fresh strawberries.

These would be so great as a make your own cookie bar.

Mango Cilantro Salsa

2010-09-24T08:04:00.000-07:00

Mango Cilantro Salsa

1 ripe mango, peeled and ½-inch diced
¼ cup chopped scallion, green part only
¼ cup diced red bell pepper
1 tablespoon finely diced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
1 tablespoon freshly squeezed lime juice
¼ teaspoon salt
½ teaspoon extra-virgin olive oil

Lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour. Mango Cilantro Salsa goes nicely with grilled meat, chicken or salmon.

Helpful Hint: Don't like cutting Mango?? Sam's Club and Costco sell delicious sliced Mango!! Look for it in the refrigerated section!

(Pictured above: Salmon stake, rub with olive oil and salt a pepper. Bake for 25-30 min. at 350 degrees. serve with romaine and spinach salad with cucumber, sliced red cabbage, and radishes. Top with delicious Mango Salsa. If you need more dressing i suggest: Newman's Own Light Lime Vinaigrette.)

Recipe by: Amanda

Mountain Pumpkin Pancakes

2010-09-17T17:53:00.000-07:00

This morning my kids wanted their favorite breakfast. Being the cool Mom that I am, I agreed. Then I came up with the great idea to throw in some pumpkin. Yeah we finally found some at the store yesterday. I bought 12 cans! I asked the kids if they wanted pumpkin in their pancakes and they both yelled, "Yeah!"

It's not much different then our regular favorite, but this is what I came up with.

Preheat oven to 400 degrees. While the oven is warming up place a stick of butter in a 9 x 13 dish and place in oven. Then put ingredients below in your kitchen aid and mix until bubbly. A few minutes should do the trick.

6 eggs
1/2 cup canned pumpkin
1 tsp vanilla
1/4 cup brown sugar
1 cup whole wheat flour
dash of salt
1 cup milk

When the oven is ready and the butter is melted; pour the pumpkin mixture into the dish. Bake for 20 minutes. Cut into serving sizes and serve with syrup. Enoch loved these so much he wanted more and more. In fact he almost missed the bus to school because he wanted to finish every last bite. Ada loved it so much she wouldn't even leave the table to say goodbye to Enoch and the Bus. (THAT my friends, is saying something!) Dang it's a good thing the bus picks Enoch up at the end of our drive. We would have been in big trouble.

Lesson Learned: Plan for more eating time when you make this new favorite. It was like eating dessert for breakfast.

*UPDATE on 9/30/10 -I made these again this morning, but altered the recipe a little
changes:
1/2 cup brown sugar
9 eggs
1 can (15 oz) pumpkin pumpkin
everything else is the same
It didn't "mountain up" as much as the other recipe. Also, it had more of a softer almost pumpkin pie-ish texture.
The kids LOVED IT!

Chicken Lettuce Wraps

2010-09-16T14:22:00.000-07:00

Sauce (to pour over wraps):

1/4 cup sugar

1/2 cup warm water

2 T soy sauce

2 T ketchup

1 T lemon juice

1/8 tsp sesame oil

1 T dijon mustard

2 cloves finely minced garlic

Chicken stir-fry:

2 T olive oil

2 T sesame oil

2 boneless, skinless chicken breasts finely chopped

1 8 oz can water chestnuts minced

1 8 oz can bamboo shoots minced

1/2 cup mushrooms minced

3 cloves garlic, finely minced

3 green onions thinly chopped

Stir fry sauce:

2 T soy sauce

2 T brown sugar

1/2 tsp rice wine vinegar

Directions:

Begin by making the pouring sauce. Mix all ingredients well and set aside for serving.

Prep stir fry sauce by mixing ingredients in small bowl and set aside.

Using a food processor (or blender) finely chop water chestnuts, bamboo shoots, and mushrooms, put in bowl with green onions and garlic set aside. (also, chop chicken real fine, set aside)

Combine oils and heat over high heat until it glistens, (about 1 minute.) Add chicken and saute until cooked through, then remove from pan. Take same pan and turn to medium high heat. Add another T of olive oil, wait one minute, and then add bowl of garlic, onions, water chestnuts, mushrooms, and bamboo shoots. Stir fry a few minutes and then add chicken and stir fry sauce.

Serve with lettuce leaves.

Optional toppings: (highly recommend, amazing flavor!)

Jasmine rice, Shredded carrots, Thinly sliced red cabbage, and only a few sprigs of Cilantro. And this dressing (below) is also refreshing (along, with the other one or by it's self!

Annie's Naturals Asian Sesame, (found in the organic Dressing section)

Asian Lettuce Cups

2010-09-10T10:10:00.000-07:00

So I made these last night, and to save time I just bought the pre-cooked chicken that you get at grocery stores and chopped it up, and it was AMAZING! I thought that it was sooo good and super healthy! Now I didn't make the dipping sauce cause I didn't think that it needed it but I listed it below just in case you would like it.

1 1/2 teaspoons ginger
1 1/4 pounds ground turkey *( or leftover chicken)
1/2 cup thinly sliced green onions ( I like green onions, so I tend to use a cup)
1 tablespoon brown sugar
2 tablespoons fresh lime juice
1 1/2 Tablepoons olive oil
1 Tablespoon sesame seed oil
1 teaspoon of chili powder
1 head butter or romaine lettuce

1. Heat a large nonstick skillet over medium heat. Add ginger and turkey to pan; cook 7 minutes or until turkey is done, stirring frequently. Drain turkey mixture; place in a large bowl. Add green onions and next 6 ingredients; toss well. Spoon 1/3 cup turkey mixture into each cabbage leaf.

*Heat a large nonstick skillet over medium heat. Add all ingredients and cook about 5-7 mins. just to re-heat. Mix well. Spoon 1/3 cup turkey mixture into each lettuce leaf.

Dipping/Drizzling Sauce
6 T soy sauce
2 T rice wine vinegar
1/2 tsp minced ginger
1 tsp honey
sliced green onions for garnish

Enjoy!

Please Excuse the Dust

2010-09-06T22:03:00.000-07:00

I'm in the process of giving our blog a new look. Changes should be complete soon.
Thanks for understanding.

Amy

Zebra Cake demo ButterCream Filling Icing Recipe

2010-09-06T13:59:00.000-07:00

Make this darling cake for the Zebra lover in your family! Inside cake comes from a box but when you add colors and flavors it makes it fun and tasty... delicious homemade icing and fondant make up the Zebra stripes... it will blow you away that something like this can easily come out of YOUR kitchen!
FIRST:
Click HERE for directions on how to make the colorful inside of the cake!

SECOND:
Butter Cream Filling
(half the recipe if you are JUST using this for the middle of your cake)

1 pound bag powdered sugar
1/2 c. milk
1/8 - 1/4 tsp. salt
1/2 tsp. vanilla
2 sticks butter, cut up into 1/2 inch slices
1/2 c. shortening.

Wisk powdered sugar, salt, vanilla and milk on low speed till smooth.

Add butter, one slice at a time until incorporated.

Add shortening, and whip at highest speed, until volume increases by at least 50%. This is delicious because it's not too sweet.

Third:
Wilton Butter Cream Icing (stiff consistency)

1 c. solid white shortening
1 tsp. vanilla, almond, or butter flavoring (or Double the recipe and add 1 tsp. each for strong flavor... add 1/2 tsp. for mild flavor!)
2 Tbs. water
1 lb. powdered sugar
1 Tbs. Meringue powder
pinch of salt

Cream shortening, flavors and water. Add dry ingredients and mix on low speed till mixed.

Recipe interchangeable for different uses:

Med consistency- Add 1 more Tbs. water
Thin consistency- Add 2 more Tbs. water

Spread over cake and let it 'crust' for 10 minutes... then using parchment paper and a fondant smother tool smooth out the edges...
THIRD: Watch these videos on Zebra Decorating:

Part ONE:
http://www.youtube.com/watch?v=zJoGKtopx3o&feature=related

Part TWO:
http://www.youtube.com/watch?v=mmnDZ1eRJeg&feature=related

Click HERE for fondant recipe (you'll want to make this the day before you make the cake!)

Click HERE for Fondant YouTube video (this is surprisingly very easy!)
and yes, we made this cake for our DOGS birthday! We love our Pepper!!
Happy Decorating!

Grilled Pizza

2010-09-06T13:34:00.000-07:00

BBQ Pizza is a FUN way to entertain, esp with little kids... they love preparing the dough and adding the toppings... and it's funny because it's personal... everyone adds their favorite toppings!
Fast Pizza Dough

1 1/2 c. very warm water
1 pk. dry active yeast
1/3 c. sugar
1/3 c. olive oil
1 1/2 T. salt
3 - 4 c. Flour

Mix water, yeast, sugar in bowl till dissolved. Let sit 5 minutes, it will start to 'poof'. Stir in Olive oil and salt. slowly add flour 1/2 cup at a time, till it's sticky. then add 1/4 cup at a time till it looks kneed-able. Stop mixing, drizzle olive oil over and let it sit for 10 minutes. Turn out of bowl, on to a floured surface and cut into small pieces. If you are entertaining... let everyone kneed, flatten their own dough.

Take to BBQ, cook on med high heat for 2 minutes on each side... A little longer if you like your dough to be thick.)

Then take inside and dress with favorite toppings... bring back to the BBQ and place on top rack and close the cover to the BBQ to cook mini pizzas... (about 5 minutes)
Mmmmmm....

Cilantro-Lime Chicken Salad

2010-09-03T19:06:00.000-07:00

Cilantro-Lime Chicken Salad

Chicken Marinade:

5-6 oz boneless, skinless chicken breast
garlic clove minced
½ bunch cilantro chopped fine
¼ C olive oil
juice of 2 limes
pinch of coarse pepper

Place garlic, cilantro, lime juice and salt & pepper in food processor. Pulse on high and slowly add olive oil to form an emulsion. Transfer cilantro mixture to bowl (or Ziploc) and add chicken. Let marinate for 3 hours. Cook chicken on grill or frying pan until done. Allow to cool.

Dressing:

¼ C balsamic vinegar
¾ C olive oil
garlic clove minced
1 T dijon mustard
juice of 1 orange plus zest
salt and pepper to taste

Place balsamic vinegar, garlic, dijon mustard, orange juice with zest and salt & pepper in food processor. Pulse on high and slowly add olive oil to form an emulsion.

Fresh Salsa:

peaches peeled and sliced
2 cucumbers seeded and diced small
½ red onion diced small
jalepeño minced
½ red pepper diced small
2 T red wine vinegar
2 T honey
3 T cilantro chopped
1 squeeze of lime juice

Place all ingredients in bowl and toss together.

Mixed Greens:

3 heads butter lettuce 1 lb. bag fresh spinach

Wash greens and chop butter lettuce. Mix together in large bowl with dressing.

Cut chicken in strips and place on top of mixed greens on each plate. Divide salsa between salads and serve.

Extra toppings Optional: Grape Tomatoes, Carrots

French Peasant Bread

2010-09-02T11:33:00.001-07:00

Everyone raves about this bread when they eat it hot out of the oven!!

1 package dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
4 cups flour
oil (for pan)
corn meal
melted butter

Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not kneed. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkle with corn meal. let rise an additional hour. brush the top with melted butter and bake at 425 degrees for 10 minutes. reduce oven temp to 375 and cook and additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

Macaroni and Cheese

2010-09-02T10:28:00.000-07:00

So, this is one of those recipes you make once-every-two-years...send-half-of-it-out-the-door... and I-just-ran-a-marathon-and-I'm-eating-this-as-my-dinner... dish. When you see the ingredients you'll know why... BUT it's SOOOO GOOD!

Macaroni and Cheese
Recipe courtesy Giada De Laurentiis

Ingredients:

butter, for greasing dish
12 ounce wide egg noodles
2 c. heavy cream
2 1/2 c. whole milk
2 tsp. all-purpose flour
1/2 tsp. salt, plus more for pasta water
1/4 tsp. freshly ground black pepper
2 c. (packed) grated Fontina (one wedge should do it, look in specialty cheese case at grocery store!)
3/4 c. (packed) finely grated parmesan
3/4 c. (packed) grated mozzarella4 ounces cooked ham, diced, optional
2 tbs. finely chopped fresh italian parsley leaves

Directions:

Preheat the oven to 450 degrees F.
butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Greek Style Pita Sandwiches

2010-08-25T16:23:00.000-07:00

I made these tonight and they were really Yummy and they are sooo healthy!! I did not add the chopped tomato's because I do not like them but it still tasted really good! Hope you enjoy!

12 oz boneless pork loin chops, or boneless skinless chicken, sliced into 1/4" slices
1 Tablespoon olive oil
2 teaspoons minced garlic
1 1/2 Tablespoons fresh lemon juice
2 teaspoons minced fresh oregano
1/2 teaspoon kosher salt
1/4 tsp black pepper

1/4 C diced tomato
1/4 C diced cucumber
2 Tablespoons diced red onion

6 Tablespoons Greek Style Yogurt
1/2 teaspoon lemon zest
1/2 Tablespoon fresh minced parsley
1/4 teaspoon kosher salt

4 Lettuce leaves
4 pita bread halves
2-3 Tbs crumbled Feta cheese

Combine pork, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a shallow dish and set aside.

Heat a medium skillet to medium high heat. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill.

Add pork mixture to pan and cook for 3-4 minutes, stirring frequently, until pork is cooked through and then remove from heat.

Combine tomato, cucumber, and red onion.

Too assemble, place one lettuce leaf in each pita. Divide pork mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.

Enjoy!

Baked Creamy Chicken Taquitos

2010-08-20T15:35:00.000-07:00

These are SOOOO GOOD!!! I made these a couple nights ago and I Love them!! They were surprisingly filling and they are easy to make and healthier then regular Taquitos! Enjoy!!

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken with taco seasoning
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. ( Be sure to do this cause it add extra yummy-ness)

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Eat and Enjoy!!

Bundt Cakes

2010-08-20T11:00:00.000-07:00

Red Velvet Chocolate Chip bunt with Cream Cheese frosting

Click Here for recipe!

Chocolate Chocolate Chip Bundt with Nutella Buttercream

Click Here for reipe!

Vanilla Cupcakes with Swiss Meringue Buttercream

2010-08-15T16:30:00.000-07:00

I've always admired the beautifully presented cupcakes you see on TV or in bakery's. I've wanted to make a perfectly flavored vanilla cupcake for years. The other day I was searching Martha's website and found these yummy recipes.

The cake flavor is wonderful! However, the cake is much more dense than your store bought mix. I'm not sure if that is due to lack of skill or it's the recipe. If any of you more experienced bakers know please leave a comment. Maybe, it's the quality of the ingredients I used. I'd love to learn more.

Vanilla Cupcakes

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cubs (12 tablespoons) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk

1. Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder and salt in a medium bowl; set aside. Put butter and sugar in a bowl of an electric mixer. Mix on medium high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.

2. Spoon 1/4 cup batter into each muffin cup. Bake until a cake tester inserted into center comes out clean, about 17 minutes (add 5 minutes when baking both tins at the same time.) Let cool in tin on wire rake for 10 minutes. Remove cupcakes from tin; let cool completely.

Swiss Meringue Buttercream

2 1/2 cups sugar
10 large egg whites
4 cups (8 cubes or 2 pounds) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

3. Add the butter, one piece at a time and beat until incorporated after each addition. Don't worry about if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.

4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

This frosting is so light and sweet.

Late Summa Peach Smoothie

2010-08-11T12:58:00.000-07:00

4 (2 inch) cubes cold Water Mellon
1 whole Orange, pealed
1/2 Apple
2 whole frozen Peaches
1/4 frozen Banana
1 Large Beet leaf w/red stem

Add ingredients in order into high power blender. Blend till well incorporated.

Ah. Refreshing!