So, gestational diabetes has reared its low-carb head in my life again. Frustrating. Sugar-less. Difficult around the holidays!
I love chocolate and baby, it's cold outside. Naturally, hot chocolate would be on the menu. I decided to try making my own with Splenda, and you'd never know the difference!
This is the recipe on the container of Hershey's Cocoa (you know, the unsweetened powder you know you tried as a kid because you thought it would taste like chocolate) with 2 T Splenda substituted for 2 T sugar. That amount of Splenda is a "free food" so you don't have to count those carbs, but you do have to count the carbs in your milk.
"Perfectly Chocolate" Hot Cocoa with Splenda
2 T Splenda
2T Hershey's Cocoa
Dash salt
1 cup milk
1/4 t vanilla extract
1. Mix sugar, cocoa and salt in large mug.
2. Heat milk in microwave at HIGH (100%) 1-1/2 min or until hot.
3. Gradually add milk to cocoa mixture; stir well. Stir in vanilla.
NOTE: You really need to add the milk to the dry ingredients in your large mug. If you don't you'll be eating your cocoa.
Thursday, December 22, 2011
Cheesy Garlic Biscuits
Ever go to Red Lobster just for the biscuits? You know you have. You could make them at home if you follow this recipe, but you will have to clean up after yourself.
http://www.saltnturmeric.com/2008/11/cheesy-garlic-biscuits.html
http://www.saltnturmeric.com/2008/11/cheesy-garlic-biscuits.html
Ham and Potato Soup
If you'll be having leftovers from a Christmas ham, this is a great creamy soup to make. I substituted chicken broth for some of the water and didn't use the bullion. It was great, thick and abundant!
http://allrecipes.com/recipe/delicious-ham-and-potato-soup/detail.aspx
http://allrecipes.com/recipe/delicious-ham-and-potato-soup/detail.aspx
Peppermint Bark
So easy, so pretty, so yummy. Fast enough for a last minute addition to your holiday party or to give as a gift!
http://allrecipes.com/recipe/holiday-peppermint-bark/detail.aspx
http://allrecipes.com/recipe/holiday-peppermint-bark/detail.aspx
Sausage Dip
This is once again a find from allrecipes.com and it's called Kevin's Sausage Dip. I don't know who Kevin is, but the dip is AWESOME. So good that during my test run of it for a Christmas party my husband asked if I was going to make a whole big crock pot full of this goodness. That seemed like a bit much for 6 adults, but it turns out we could have had a whole crock pot full and there would have been no leftovers. WOW. During the party, one of the other husbands said this needs to be at every holiday, Super Bowl and gathering we have... that's gonna be a lot of dip!
http://allrecipes.com/recipe/kevins-sausage-dip/detail.aspx
http://allrecipes.com/recipe/kevins-sausage-dip/detail.aspx
Vegetable Dill Dip
So good and fast and it only takes 6 ingredients that you probably have in your house right now!
NOTE: I used seasoned salt instead of Beau Monde seasoning
http://allrecipes.com/recipe/vegetable-dill-dip/detail.aspx
NOTE: I used seasoned salt instead of Beau Monde seasoning
http://allrecipes.com/recipe/vegetable-dill-dip/detail.aspx
Were Resolutions Made to Be Broken???
Well, as we all know, I didn't do such a good job with the blogging aspect of this resolution! As for the keeping of it, I tried and, alas, failed. I have good "reasons"... the one that affected my ability to keep this resolution is pregnancy! Didn't feel much like cooking, or eating, for that matter, for the first 18 weeks (I'm currently 22 weeks along). I did manage to try a few new things since August and I will post some without all the critique and humor. Apparently it's basics around here in all aspects of life. :)
Hope you had a great 2011 and that 2012 is even better for you.
Peace,
Alice
Hope you had a great 2011 and that 2012 is even better for you.
Peace,
Alice
Tuesday, June 21, 2011
Roasted Sweet Potatoes with Honey and Cinnamon
Mmmmm... this is good. I got this recipe from a friend, who made this along with pork tenderloin with cocoa spice rub (post to come!!) for me and my husband for our anniversary (I'm not cheating here, as I did put it all together while we were at their house). The sweet with the hint of salt is just perfect! It makes 4 servings and is great for a special dinner, but it's easy enough for a weeknight winner.
http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe/index.html
http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe/index.html
Skillet Arroz con Pollo
I know I'm VERY behind in posting... it's embarassing, really. But I'll just post and hope you'll all forgive me :)
Skillet Arroz con Pollo is a great summer dish that comes in at 373 calories for a 1-1/2 cup serving. This smelled amazing while it was cooking. I love when the aroma while you're cooking makes you so excited eat dinner. All in all, I'd make it again... and may even do so this week :)
RECIPE: (from Taste of Home Comfort Food diet Cookbook)
Yield: 4 servings
1 medium onion, chopped
1 medium sweet red pepper, cut into 1/2 inch pieces
1 garlic clove, minced
2 t olive oil
1 c uncooked long grain rice
1 can (14-1/2 oz) reduced sodium chicken broth
1/4 c sherry or water
1/2 t grated lemon peel
1/4 t salt
2 c cubed cooked chicken breast
1 c frozen peas, thawed
1/4 c sliced ripe olives, drained (we hate olives, so I didn't use any)
2 T minced fresh cilantro
1. In a large nonstick skillet coated with cooking spray, saute the onion, red pepper and garlic in oil for 1 minute. Add the rice; cook and stir for 4-5 minutes or until lightly browned.
2. Stir in the broth, sherry, lemon peel, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for about 15 minutes.
3. Stir in the chicken, peas and olives. Cover and simmer about 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro.
Skillet Arroz con Pollo is a great summer dish that comes in at 373 calories for a 1-1/2 cup serving. This smelled amazing while it was cooking. I love when the aroma while you're cooking makes you so excited eat dinner. All in all, I'd make it again... and may even do so this week :)
RECIPE: (from Taste of Home Comfort Food diet Cookbook)
Yield: 4 servings
1 medium onion, chopped
1 medium sweet red pepper, cut into 1/2 inch pieces
1 garlic clove, minced
2 t olive oil
1 c uncooked long grain rice
1 can (14-1/2 oz) reduced sodium chicken broth
1/4 c sherry or water
1/2 t grated lemon peel
1/4 t salt
2 c cubed cooked chicken breast
1 c frozen peas, thawed
1/4 c sliced ripe olives, drained (we hate olives, so I didn't use any)
2 T minced fresh cilantro
1. In a large nonstick skillet coated with cooking spray, saute the onion, red pepper and garlic in oil for 1 minute. Add the rice; cook and stir for 4-5 minutes or until lightly browned.
2. Stir in the broth, sherry, lemon peel, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for about 15 minutes.
3. Stir in the chicken, peas and olives. Cover and simmer about 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro.
Thursday, April 21, 2011
A Change of Eating Habits
Dear friends,
It's true. I'm on, what I affectionately call, "The Chicken Diet". I call it that simply because the protein I eat most often is chicken. Here's the good news for you: I'm still trying new things AND they'll be yummy and good for me (and you!). Just in time for spring and summer. So, let's try some stuff that's healthy and not boring! Here are some of the dishes I plan to try and blog about:
Springtime Barley (includes marjoram for flavor)
Rice with Summer Squash
Skillet Arroz con Pollo (there's cilantro and lemon peel)
Shrimp with Yellow Rice (turmeric!)
Lemon Mushroom Chicken
Also, I find that I'm getting kind of good at making up my own creations... who would have thunk it!
Finally, my new habits include no sugar, and no fat. So for about 6 weeks there won't be much in the way of desserts. However, the hard-core part of "the chicken diet" lasts only 6 weeks, and after that I'll be adding those things back in... slowly and occasionally.
So for now, let's be happy and healthy! Yay!
It's true. I'm on, what I affectionately call, "The Chicken Diet". I call it that simply because the protein I eat most often is chicken. Here's the good news for you: I'm still trying new things AND they'll be yummy and good for me (and you!). Just in time for spring and summer. So, let's try some stuff that's healthy and not boring! Here are some of the dishes I plan to try and blog about:
Springtime Barley (includes marjoram for flavor)
Rice with Summer Squash
Skillet Arroz con Pollo (there's cilantro and lemon peel)
Shrimp with Yellow Rice (turmeric!)
Lemon Mushroom Chicken
Also, I find that I'm getting kind of good at making up my own creations... who would have thunk it!
Finally, my new habits include no sugar, and no fat. So for about 6 weeks there won't be much in the way of desserts. However, the hard-core part of "the chicken diet" lasts only 6 weeks, and after that I'll be adding those things back in... slowly and occasionally.
So for now, let's be happy and healthy! Yay!
"Shrimp Dish"
I hate seafood. Basically the only way I'll eat it is if it's fried and covered in so much tartar sauce that you don't even know there's fish in your mouth. However, I can tolerate shrimp. NOT raw shrimp that involves preparation and touching it and smelling it - YUCK - but already cooked and frozen shrimp, tails off and deveined! Therefore, I can make this dish :) The "recipe" was given to me by my neighbor and friend, who, by her own admission, doesn't cook. (She recalls it from one of the morning shows on network TV and I don't remember which show or who the chef was, so if some exec from the channel it was on or the chef reads this, I'm sorry. Let me know and I'll give you all the credit in the world.) It's easy, it's yummy, and it's light and fresh and good for you! We call it "Shrimp Dish".
RECIPE:
1 lb shrimp, frozen, tails off, deveined
1 lb spaghetti (it's best with the good ol' fashioned kind, but use whole wheat if you're on a health kick)
1 pt cherry or grape tomatoes, halved (I like the cherry tomatoes better)
1 bag baby spinach (or a bunch of spinach with the stems cut off)
grated lemon peel of 1 lemon (or two if you like it extra lemony like we do)
2T olive oil
3-5 cloves minced garlic (we're all about garlic around here)
1.Make the spaghetti according to package directions. When you add the pasta to the boiling water, begin with the preparation of the rest of the recipe. If you fail to do this, you will be kicking yourself because the shrimp mixture takes almost exactly the same amount of time as the spaghetti does to cook.
2. In a large skillet over medium-high heat, sautee garlic in olive oil for about 2 minutes. Add shrimp and cook until heated through.
3. Add halved cherry or grape tomatoes and heat until the skins on the tomatoes begin to wrinkle (2-3 minutes?).
4. Tossing constantly (I like to do this over low heat or no heat), add spinach - spinach really shrinks when heated, so you'll think, "Oh man, I will only need like a quarter of this bag," but you really need the whole bag. NOTE: if you cook the spinach too long, your dish will taste like seaweed. Not really the outcome you're looking for.
5. Turn off heat, add lemon zest and stir until evenly mixed. Add pasta to sauce (which is what the chef said to do because the dish will retain the most flavor that way, but my skillet isn't big enough to do that, so into the big pasta pot it all goes!!).
6. Serve with Parmesan cheese, if desired.
This is a great, light, and fulfilling meal, and it's also great the next day. It's even good for you, so try it (even if you hate seafood).
RECIPE:
1 lb shrimp, frozen, tails off, deveined
1 lb spaghetti (it's best with the good ol' fashioned kind, but use whole wheat if you're on a health kick)
1 pt cherry or grape tomatoes, halved (I like the cherry tomatoes better)
1 bag baby spinach (or a bunch of spinach with the stems cut off)
grated lemon peel of 1 lemon (or two if you like it extra lemony like we do)
2T olive oil
3-5 cloves minced garlic (we're all about garlic around here)
1.Make the spaghetti according to package directions. When you add the pasta to the boiling water, begin with the preparation of the rest of the recipe. If you fail to do this, you will be kicking yourself because the shrimp mixture takes almost exactly the same amount of time as the spaghetti does to cook.
2. In a large skillet over medium-high heat, sautee garlic in olive oil for about 2 minutes. Add shrimp and cook until heated through.
3. Add halved cherry or grape tomatoes and heat until the skins on the tomatoes begin to wrinkle (2-3 minutes?).
4. Tossing constantly (I like to do this over low heat or no heat), add spinach - spinach really shrinks when heated, so you'll think, "Oh man, I will only need like a quarter of this bag," but you really need the whole bag. NOTE: if you cook the spinach too long, your dish will taste like seaweed. Not really the outcome you're looking for.
5. Turn off heat, add lemon zest and stir until evenly mixed. Add pasta to sauce (which is what the chef said to do because the dish will retain the most flavor that way, but my skillet isn't big enough to do that, so into the big pasta pot it all goes!!).
6. Serve with Parmesan cheese, if desired.
This is a great, light, and fulfilling meal, and it's also great the next day. It's even good for you, so try it (even if you hate seafood).
Friday, March 25, 2011
Alice Chicken
Despite the name, I didn't come up with this. My MIL sent me an email one day with a link to this recipe. http://allrecipes.com/Recipe/Alice-Chicken/Detail.asp
Have you ever used the broiler in your oven? I hadn't until this recipe, and if I had read all the way through the recipe before buying all the stuff to try it, I would probably still have no broiler experience :)
This recipe takes bacon, cheese, mushrooms and honey mustard dressing. When I was frying the bacon for the recipe, my husband walked through the kitchen looked around and said, "Whatever this is, I want some!" Can't beat the smell of frying bacon, I guess! And when he did have some, he LOVED it. We all did. Here it is served with asparagus sauteed with garlic... yum.
NEXT TIME:
1. Broiler is fine, but GRILL! That way I don't have to do the cooking :)
2. Make sure not to cook the bacon too crispy. Mine got a little too crispy due to child interruptions. Oh well!
3. Timing is everything: I'd be sure to saute the mushrooms and cook the bacon while the chicken is cooking. That way everything is hot when the chicken is done... once again, child interruptions!
4. I'd probably coat the mushrooms with the dressing leaving it a little runny like a sauce and heat it up a tad. Otherwise it's like you put salad dressing on your chicken. It tastes the same either way, but sometimes presentation is important.
Well, that's all I have to say about that... well, that and we'll definitely be making this again ;)
Have you ever used the broiler in your oven? I hadn't until this recipe, and if I had read all the way through the recipe before buying all the stuff to try it, I would probably still have no broiler experience :)
This recipe takes bacon, cheese, mushrooms and honey mustard dressing. When I was frying the bacon for the recipe, my husband walked through the kitchen looked around and said, "Whatever this is, I want some!" Can't beat the smell of frying bacon, I guess! And when he did have some, he LOVED it. We all did. Here it is served with asparagus sauteed with garlic... yum.
NEXT TIME:
1. Broiler is fine, but GRILL! That way I don't have to do the cooking :)
2. Make sure not to cook the bacon too crispy. Mine got a little too crispy due to child interruptions. Oh well!
3. Timing is everything: I'd be sure to saute the mushrooms and cook the bacon while the chicken is cooking. That way everything is hot when the chicken is done... once again, child interruptions!
4. I'd probably coat the mushrooms with the dressing leaving it a little runny like a sauce and heat it up a tad. Otherwise it's like you put salad dressing on your chicken. It tastes the same either way, but sometimes presentation is important.
Well, that's all I have to say about that... well, that and we'll definitely be making this again ;)
Tuesday, March 15, 2011
Slow Cooker Creamy Chicken with Biscuts
I swear, as soon as it warms up the slow-cooker recipes will be minimal! But as I was at Kid City (this store-front-turned-playspace) with my kids, I picked up March 2011s edition of Real Simple (I LOVE REAL SIMPLE!). And what should be on the cover other than the words "amazing slow cooker dinners"?! Truly amazing, in my mind. Here's why: Real Simple uses mostly fresh ingredients in their recipes. Barely any canned food (like cream-of-______ soup). That's one thing I hate about crock pot recipes, which is why I happily found this recipe in the magazine:
http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-creamy-chicken-with-biscuits-00000000052389/index.html
(If this link doesn't work sometime in the future, let me know and I'll type out the recipe.)
This is a sophisticated chicken and biscuits you could feel good about serving to guests. I'd never used poultry seasoning before this recipe - man, that stuff is good! And the white wine - I used chardonnay. It makes all the difference, so don't skip it or just substitute more chicken stock. I didn't make the Easy Drop Biscuits since I had some I needed to use up or they were going to end up in the trash. This was truly easy and a great comfort food to feel less guilty about since there's no canned soup in it... now, about that heavy cream... ;)
http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-creamy-chicken-with-biscuits-00000000052389/index.html
(If this link doesn't work sometime in the future, let me know and I'll type out the recipe.)
This is a sophisticated chicken and biscuits you could feel good about serving to guests. I'd never used poultry seasoning before this recipe - man, that stuff is good! And the white wine - I used chardonnay. It makes all the difference, so don't skip it or just substitute more chicken stock. I didn't make the Easy Drop Biscuits since I had some I needed to use up or they were going to end up in the trash. This was truly easy and a great comfort food to feel less guilty about since there's no canned soup in it... now, about that heavy cream... ;)
Sunday, March 6, 2011
Easy Marble Brownies
I've said before that I make brownies however it tells me to on the box. Well, I experimented a bit and made brownies how it told me to on the inside of the Philadelphia cream cheese box :) It's easy, it's good and it makes looks like you put some effort into dessert! Nothing to change in this recipe, unless you want to try drizzling caramel over your finished product.
RECIPE
1 pkg (19-21 oz) brownie mix (13x9 inch pan size)
8 oz cream cheese, softened
1/3 c sugar
1 egg
1/2 t vanilla
1. Preheat oven to 350 degrees F
2. Prepare brownie batter as directed on package; spread into greased 13x9 inch pan.
3. Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
4. Bake 35-40 min or until cream cheese mixture is lightly browned. Cool completely befre cutting to serve. Keep refrigerated.
Note: For best results, do not use brownie mix with a syrup pouch.
RECIPE
1 pkg (19-21 oz) brownie mix (13x9 inch pan size)
8 oz cream cheese, softened
1/3 c sugar
1 egg
1/2 t vanilla
1. Preheat oven to 350 degrees F
2. Prepare brownie batter as directed on package; spread into greased 13x9 inch pan.
3. Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
4. Bake 35-40 min or until cream cheese mixture is lightly browned. Cool completely befre cutting to serve. Keep refrigerated.
Note: For best results, do not use brownie mix with a syrup pouch.
Saturday, March 5, 2011
It's been a while
So, you may have noticed I haven't posted anything lately. It's not because I haven't been trying new recipes - it's because we went on VACATION! And, as many of you with children know, it takes about a week to get ready for vacation, then you go on vacation, then you recover from vacation, then you can get back to real life ;) I should have more posts for you in a few days. So you can have something to look forward to, I'll have reviews for a sophisticated chicken and biscuit recipe, a slow cooker chocolate pudding cake, and a shrimp dish perfect for your beginning to spring (thanks to Karla!) and a couple more. Like I said, I've been cooking, just not blogging! Now, to recover from vacation...
Friday, February 11, 2011
Blueberry Apple "Crisp"
So, I have a hard time passing up a good sale, and if it's at the grocery store that's even better because food doesn't clutter up the house - well, at least not for long. For this recipe, it was blueberries. Buy 1 package get 2 free??? Yes. I will buy 1 get 2 free. And I'll figure out what to use them for later.
Here's the recipe I found for a Blueberry Apple Crisp http://allrecipes.com/Recipe/Blueberry-Apple-Crisp/Detail.aspx Now, if you read the reviews, some people are completely outraged because this isn't a true crisp. It's more of a cobbler. I was not offended because this recipe has almost 5 stars on AllRecipes.com, and let me tell you, it deserves all those stars! It was AMAZING.
**PLEASE NOTE: The measurement of brown sugar is INCORRECT. It says 2 T. It really needs 1/2 CUP, which is what I used. Yeah... much better.
This was easy to make and wonderful to eat. Eat it warm with some vanilla ice cream - oooooo! So good!
NEXT TIME: As many reviewers suggested, I'm going to try other fruit combos... blueberry peach, pear raspberry - yes, the possibilities are endless. I can hardly wait for another irresistible sale! I hope you find some sale ingredients to make this for less money because it needs to be made over and over again!
Here's the recipe I found for a Blueberry Apple Crisp http://allrecipes.com/Recipe/Blueberry-Apple-Crisp/Detail.aspx Now, if you read the reviews, some people are completely outraged because this isn't a true crisp. It's more of a cobbler. I was not offended because this recipe has almost 5 stars on AllRecipes.com, and let me tell you, it deserves all those stars! It was AMAZING.
**PLEASE NOTE: The measurement of brown sugar is INCORRECT. It says 2 T. It really needs 1/2 CUP, which is what I used. Yeah... much better.
This was easy to make and wonderful to eat. Eat it warm with some vanilla ice cream - oooooo! So good!
NEXT TIME: As many reviewers suggested, I'm going to try other fruit combos... blueberry peach, pear raspberry - yes, the possibilities are endless. I can hardly wait for another irresistible sale! I hope you find some sale ingredients to make this for less money because it needs to be made over and over again!
Monday, February 7, 2011
Spicy Thai Peanut Noodles
Have you ever started making something and said to yourself, "Oh no. This can't be right. This is gonna be gross." Well, that's what I said while I was making this, but thank goodness I was SO WRONG! This is surprisingly easy and good! It comes from The $7 A Meal Cookbook by Linda Larsen.
RECIPE
1 T olive oil
1 onion, chopped
5 cloves garlic, minced
1 pkg spaghetti pasta (I used whole wheat... adds more nutty flavor)
2/3 c chicken stock (or water) (I used chicken stock)
2/3 c peanut butter
1 t ground ginger
2 T brown sugar
3 T soy sauce
1/8 t cayenne pepper
1 c chopped peanuts
1/2 c reserved pasta cooking water
*to make this even spicier, you could add a minced jalapeno pepper, or some crushed red pepper flakes if you have some on hand
1. Bring a large pot of salted water to a boil. In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 min.
2. When water comes to a boil, add the spaghetti and cook according to package directions until al dente. Meanwhile, add stock, peanut butter, ginger, brown sugar, soy sauce and cayenne pepper to onions. Bring to a simmer and cook, stirring for 3 min.
3. When pasta is done, drain, reserving 1/2 c pasta cooking water. Add pasta to saucepan; cook and stir until pasta is coated, about 1-2 minutes. Add reserved cooking water as needed to make a smooth sauce. Sprinkle with peanuts and serve immediately.
See what I mean, sounds a little gross, but really, it's good!
NEXT TIME
This needs chicken and some veggies. I think I'll get some cabbage and those tiny carrot sticks... does that make sense? Maybe I should look up some other recipes to figure out the veggie aspect of this dish. :)
RECIPE
1 T olive oil
1 onion, chopped
5 cloves garlic, minced
1 pkg spaghetti pasta (I used whole wheat... adds more nutty flavor)
2/3 c chicken stock (or water) (I used chicken stock)
2/3 c peanut butter
1 t ground ginger
2 T brown sugar
3 T soy sauce
1/8 t cayenne pepper
1 c chopped peanuts
1/2 c reserved pasta cooking water
*to make this even spicier, you could add a minced jalapeno pepper, or some crushed red pepper flakes if you have some on hand
1. Bring a large pot of salted water to a boil. In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 min.
2. When water comes to a boil, add the spaghetti and cook according to package directions until al dente. Meanwhile, add stock, peanut butter, ginger, brown sugar, soy sauce and cayenne pepper to onions. Bring to a simmer and cook, stirring for 3 min.
3. When pasta is done, drain, reserving 1/2 c pasta cooking water. Add pasta to saucepan; cook and stir until pasta is coated, about 1-2 minutes. Add reserved cooking water as needed to make a smooth sauce. Sprinkle with peanuts and serve immediately.
See what I mean, sounds a little gross, but really, it's good!
NEXT TIME
This needs chicken and some veggies. I think I'll get some cabbage and those tiny carrot sticks... does that make sense? Maybe I should look up some other recipes to figure out the veggie aspect of this dish. :)
Wednesday, February 2, 2011
5 Minute Chocolate Cake in a Mug
So, I assume you've heard about the blizzard... or the blizzaster, or snomg or snowzilla or whatever other made up word you've heard. Let's just say it was CRAZY! Over 50 mph wind gusts and almost 20" of snow here in Chicago. My husband is a police officer and worked last night. He said it was awful and probably the hardest shift he's ever worked. It took him over an hour to get to work (he had to leave in the middle of the blizzard) - a trip which usually takes him 15 minutes. There were abandoned cars in the middle of the street and the only way to get to work was to drive on sidewalks! It took him over 2 hours to get home due to some massive accidents on the expressway. Then when he finally got to our street there was a semi jackknifed a block away. Overnight there was one call after another to help citizens stuck on the road. There was one call that was a domestic, but there was no way to drive to it. Because they are required to respond, he and his partner had to walk 3 blocks in the blizzard and snow up to their knees (they can't wear snow pants, mind you), then when they get back to the car they have to dig it out. Hopefully the people weren't just fighting over what channel to watch on TV (because they do that... and then call the police... no joke). Here are some pics of our patio.
Anyway, I thought I'd post a recipe perfect for a snowed in day like today, although it's not new to me. You should have everything in your house (that is if you went to the store before the storm hit!).
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) *I don't recommend chocolate chips... maybe peanut butter??
a small splash of vanilla extract
1 large coffee mug
-Add dry ingredients to mug, and mix well with a fork.
-Add the egg and mix thoroughly.
-Pour in the milk and oil and mix well.
-Add the chocolate chips (if using) and vanilla extract, and mix again.
-Put your mug in the microwave and cook for 3 minutes on High.
-The cake will rise over the top of the mug, but don't be alarmed!
-Allow to cool a little, and tip out onto a plate if desired (it takes a while to cool if you leave it in the mug... be careful!).
-EAT! This can serve 2 people if you want to share the calories!!
Disclaimer, it doesn't look pretty, but it's good in the tummy! This may be this the most dangerous cake recipe in the world because now we are all only 5 minutes away from chocolate cake at any time of the day or night! So, make with caution (and don't tell Michelle Obama ;) ).
This is a before pic - we got about 1.5 inches the night before the blizzard. This is our fire pit, grill in the corner and a little of our steps.
Here's after... you can't see the last 3 steps or the fire pit
There's our grill... covered in a snow drift
Anyway, I thought I'd post a recipe perfect for a snowed in day like today, although it's not new to me. You should have everything in your house (that is if you went to the store before the storm hit!).
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) *I don't recommend chocolate chips... maybe peanut butter??
a small splash of vanilla extract
1 large coffee mug
-Add dry ingredients to mug, and mix well with a fork.
-Add the egg and mix thoroughly.
-Pour in the milk and oil and mix well.
-Add the chocolate chips (if using) and vanilla extract, and mix again.
-Put your mug in the microwave and cook for 3 minutes on High.
-The cake will rise over the top of the mug, but don't be alarmed!
-Allow to cool a little, and tip out onto a plate if desired (it takes a while to cool if you leave it in the mug... be careful!).
-EAT! This can serve 2 people if you want to share the calories!!
Disclaimer, it doesn't look pretty, but it's good in the tummy! This may be this the most dangerous cake recipe in the world because now we are all only 5 minutes away from chocolate cake at any time of the day or night! So, make with caution (and don't tell Michelle Obama ;) ).
Monday, January 31, 2011
Cream Cheese Chicken with Broccoli - Crock Pot
Oh. My. YUM! But may I begin with these disclaimers:
1. Don't try this if you're trying to lose weight or you're watching your cholesterol.
2. Because this is so rich, make sure it's eaten up -in moderation!- in one night... invite friends over!
3. Michelle Obama probably wouldn't approve, but like I said, moderation!!
Ok. Back to business. This is seriously SO GOOD. It smells good. It's easy. It tastes good. It goes in the crock pot. What more could you want? The recipe is from Rival's Best Loved Slow Cooker Recipes
RECIPE:
4 lb boneless skinless chicken breasts, cut into 1/2 in pieces
1 t olive oil
1 pkg (1 oz) Italian salad dressing mix
2 c sliced mushrooms
1 c chopped onion
1 can (10.75 oz) condensed low-fat cream of chicken soup, undiluted
1 bag (10 oz) frozen broccoli florets, thawed
1 pkg (8 oz) low-fat cream cheese, cubed
1/4 c dry sherry
hot cooked pasta (I used fettuccine)
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5 quart slow cooker. Cover; cook on low 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 min over med heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese and sherry to skillet; cook until hot. Transfer to slow cooker. Cover; cook on low 1 hour. Serve chicken and sauce over pasta.
This was a pot of creamy goodness. I wouldn't do anything different (except not have leftovers because it's not an every day meal). I'd follow exactly what the recipe says. I'm sure you could use chicken broth instead of dry sherry, but the sherry adds some zip to the recipe. Seriously. I think it's worth the splurge.
1. Don't try this if you're trying to lose weight or you're watching your cholesterol.
2. Because this is so rich, make sure it's eaten up -in moderation!- in one night... invite friends over!
3. Michelle Obama probably wouldn't approve, but like I said, moderation!!
Ok. Back to business. This is seriously SO GOOD. It smells good. It's easy. It tastes good. It goes in the crock pot. What more could you want? The recipe is from Rival's Best Loved Slow Cooker Recipes
RECIPE:
4 lb boneless skinless chicken breasts, cut into 1/2 in pieces
1 t olive oil
1 pkg (1 oz) Italian salad dressing mix
2 c sliced mushrooms
1 c chopped onion
1 can (10.75 oz) condensed low-fat cream of chicken soup, undiluted
1 bag (10 oz) frozen broccoli florets, thawed
1 pkg (8 oz) low-fat cream cheese, cubed
1/4 c dry sherry
hot cooked pasta (I used fettuccine)
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5 quart slow cooker. Cover; cook on low 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 min over med heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese and sherry to skillet; cook until hot. Transfer to slow cooker. Cover; cook on low 1 hour. Serve chicken and sauce over pasta.
This was a pot of creamy goodness. I wouldn't do anything different (except not have leftovers because it's not an every day meal). I'd follow exactly what the recipe says. I'm sure you could use chicken broth instead of dry sherry, but the sherry adds some zip to the recipe. Seriously. I think it's worth the splurge.
Monday, January 24, 2011
Pecan Brownies
Brownies... you know how I usually make brownies? However the store bought brownie mix box tells me to, so the fact that I attempted these makes me feel accomplished ;) They aren't difficult, just a little involved, and they are good - chewy in the middle and a little crunchy on the outside. I'm a fan. It's another recipe from that Company's Coming book I got for Christmas.
Pecan Brownies
1/2 c hard margarine or butter
3 (1 oz each) unsweetened chocolate baking squares, chopped
3 T hard margarine or butter
1/3 c Brown Sugar
1 T evaporated milk (not skim)
1/2 c pecans, coarsely chopped
3/4 c granulated sugar
3/4 c brown sugar
1 1/2 t vanilla
2 large eggs
1 c all purpose flour
1/2 t baking powder
1/2 t salt
**note: I used butter**
Preheat oven to 350 degrees F.
Heat first amount of margarine and chocolate in small saucepan on lowest heat, stirring often, until smooth. Do not overheat. Remove from heat. Pour into small bowl. Cool to room temperature.
Heat second amount of margarine in same saucepan until melted. Stir in first amount of brown sugar. Add evaporated milk. Heat and stir on low until smooth. Pour into greased foil lined 9 inch round pan. Tilt pan to coat evenly.
Sprinkle evenly with pecans.
Beat granulated sugar, second amount of brown sugar, vanilla and eggs together in medium bowl. Add chocolate mixture. Beat well.
Add flour, baking powder and salt. Stir until just moistened. Spoon over pecans. Carefully spread in even layer. Bake in 350 degree F oven for 30-35 min until wooden toothpick inserted in center comes out moist but not wet with batter and brownies are risen evenly across pan. Do not overbake. Immediately invert onto plate. Remove and discard foil. Let stand for 20 min before cutting into 16 thin wedges.
NEXT TIME:
1.I will make sure there's enough foil around the edges of the pan. The stuff on the bottom kind of bubbles up the sides and as I pulled the brownies out of the oven to check if they were done the stuff OOZED onto the bottom of my oven!!! UGH! Time to bust out the Easy-Off.
2. I'll probably use pecan halves and arrange them nicely on the bottom of the pan to make the dessert look pretty. As you can see, it looked, well, not pretty. Sometimes presentation is important, and sometimes you just want stuff to look good.
Let me know if you make this recipe and what you think of it. I believe I'll be making it again.
Pecan Brownies
1/2 c hard margarine or butter
3 (1 oz each) unsweetened chocolate baking squares, chopped
3 T hard margarine or butter
1/3 c Brown Sugar
1 T evaporated milk (not skim)
1/2 c pecans, coarsely chopped
3/4 c granulated sugar
3/4 c brown sugar
1 1/2 t vanilla
2 large eggs
1 c all purpose flour
1/2 t baking powder
1/2 t salt
**note: I used butter**
Preheat oven to 350 degrees F.
Heat first amount of margarine and chocolate in small saucepan on lowest heat, stirring often, until smooth. Do not overheat. Remove from heat. Pour into small bowl. Cool to room temperature.
Heat second amount of margarine in same saucepan until melted. Stir in first amount of brown sugar. Add evaporated milk. Heat and stir on low until smooth. Pour into greased foil lined 9 inch round pan. Tilt pan to coat evenly.
Sprinkle evenly with pecans.
Beat granulated sugar, second amount of brown sugar, vanilla and eggs together in medium bowl. Add chocolate mixture. Beat well.
Add flour, baking powder and salt. Stir until just moistened. Spoon over pecans. Carefully spread in even layer. Bake in 350 degree F oven for 30-35 min until wooden toothpick inserted in center comes out moist but not wet with batter and brownies are risen evenly across pan. Do not overbake. Immediately invert onto plate. Remove and discard foil. Let stand for 20 min before cutting into 16 thin wedges.
NEXT TIME:
1.I will make sure there's enough foil around the edges of the pan. The stuff on the bottom kind of bubbles up the sides and as I pulled the brownies out of the oven to check if they were done the stuff OOZED onto the bottom of my oven!!! UGH! Time to bust out the Easy-Off.
2. I'll probably use pecan halves and arrange them nicely on the bottom of the pan to make the dessert look pretty. As you can see, it looked, well, not pretty. Sometimes presentation is important, and sometimes you just want stuff to look good.
Let me know if you make this recipe and what you think of it. I believe I'll be making it again.
Friday, January 21, 2011
Slow Cooker Chicken Marsala
If you know me, you know I love my slow cooker (a.k.a. crock pot). I actually have 3 of them. In fact, I've nicknamed this winter "the winter of the crock pot" because they've been working overtime. I'm always looking for new things to make in the slow cooker, so you'll probably see many slow cooker recipes in this blog! (Check out the tried and true page for some of my staple recipes - slow cooker and otherwise.)
This recipe comes from Pillsbury.com. It says the prep time is 10 minutes... I guess it may take that long if you can't find the can opener or something like that. It's more like 2.5 - 5 minutes of prep - does it get better than that???
http://www.pillsbury.com/recipes/slow-cooker-chicken-marsala/d00785b5-3bcb-4a19-a752-d175d763441f/ or search pillsbury.com for Slow Cooker Chicken Marsala
Notes: I did exactly what the recipe said (except for the use of parsley) and used Holland House Marsala Cooking Wine not chicken broth. It was served over rice.
A confession: I've had this recipe before, but I didn't make it. My mother-in-law did. So is this a new recipe for this week? I guess that's up to you. But do note, I made another new recipe this week, so my resolution is not broken. :)
The verdict? 3 words: OH YEAH, BABE! I'll be making this again (you need to make it twice to use up all the cooking wine anyway :) ). It smells good. It tastes good. It presents well. The mushrooms soak up all that marsala wine goodness. YUM.
NEXT TIME: I might use more mushrooms. I love mushrooms. And when the mushrooms taste like they've been marinated in wine, well, then I just don't think you can have too many mushrooms! I'd also purchase some fresh parsley and invite people over for dinner... it's that good!
If you end up making this (or any of the recipes on my blog) please comment and let me know how it went for you!
This recipe comes from Pillsbury.com. It says the prep time is 10 minutes... I guess it may take that long if you can't find the can opener or something like that. It's more like 2.5 - 5 minutes of prep - does it get better than that???
http://www.pillsbury.com/recipes/slow-cooker-chicken-marsala/d00785b5-3bcb-4a19-a752-d175d763441f/ or search pillsbury.com for Slow Cooker Chicken Marsala
Notes: I did exactly what the recipe said (except for the use of parsley) and used Holland House Marsala Cooking Wine not chicken broth. It was served over rice.
A confession: I've had this recipe before, but I didn't make it. My mother-in-law did. So is this a new recipe for this week? I guess that's up to you. But do note, I made another new recipe this week, so my resolution is not broken. :)
The verdict? 3 words: OH YEAH, BABE! I'll be making this again (you need to make it twice to use up all the cooking wine anyway :) ). It smells good. It tastes good. It presents well. The mushrooms soak up all that marsala wine goodness. YUM.
If you end up making this (or any of the recipes on my blog) please comment and let me know how it went for you!
Friday, January 14, 2011
Smart Lasagna
Morning. I generally don't do well in the morning. Brain is foggy. Children are crying. Coffee has yet to be consumed. The TV goes on to some morning show, mostly for background noise and not actual information. However, one morning I overheard something about more food with less calories... I then actually tuned in. Because I was still sans coffee I can't remember what show I was watching. But it was the cooking segment where a woman was showing us all how to reduce our caloric intake while maintaing the amount of food we eat by integrating vegetables into main dishes... mostly Italian pasta dishes. One of the tricks I thought I could try was alternating lasagna noodles with roasted eggplant (i.e. instead of layering sauce, noodle, cheese, noodle, sauce..., you would layer sauce, noodle, cheese, eggplant, sauce, noodle, cheese, eggplant...). It can't be bad, right? I mean, I've had eggplant parmigina. I've had lasagna. I think I've had eggplant in lasagna. It'll be fine, right?
You may have noticed the title of this post: "Smart Lasagna". Other than the calorie conscious aspect of this lasagna, it's also "smart" because you use a jar of pasta sauce and no-boil noodles. I'm all about fast, too :)
The Recipe:
Roast Eggplant: http://www.ehow.com/how_2058670_roast-eggplant.html This recipe has you season the eggplant. I did, but I think just the olive oil is necessary for roasting.
Lasagna: Feel free to use your favorite recipe and alternate sauce, noodles, cheese, sauce, eggplant, cheese, sauce... I used a recipe from the January 2, 2011 issue of Parade Magazine (don't judge me. I just go through it to see if there's a coupon hiding in there... and now any interesting recipes). This recipe caught my eye because they used the jar of pasta sauce. I chose no-boil noodles. I've listed the recipe as it appears in the magazine with my modifications in red.
Cooking spray
12 low-carbohydrate lasagna noodles, such as Dreamfields (I used Barilla's no-boil noodles - if you do, be sure to follow the layering instructions and baking time listed on the box)
5 cups Paul Sorvino Foods marinara sauce, or preferred brand (I used 2 jars of what was in my house)
1 15 oz container fat-free ricotta
2 cups shredded, part-skim mozzarella (packaged, not fresh)
1. Preheat oven to 350 degrees F. Coat a 13x9x2 inch glass bakind dish with cooking spray.
2. Cook noodles according to package instructions. (followed no-boil instructions and DID NOT BOIL)
3. Spread 1 c pasta sauce on bottom of baking dish. Arrange 3 (4 overlapped) noodles side by side on top of sauce, overlapping slightly. Spread about 1/2 c of ricotta and 1/2 c of mozzarella on top of noodles.
4. Repeat layering with pasta sauce, noodles and cheeses 3 more times.
5. Top with 1 c of sauce. Cover with foil and bake 20 minutes. Uncover top with remaining mozzarella and bake 25 to 30 more minutes or until cheese is golden brown. (I followed no-boil baking instructions and used the final amount of sauce to fill in the edges around the pan.)
NEXT TIME:
I can see how this would be a good option if you're working on healthier eating, but straight up lasagna is WAAAAAY better! I would be inclined to do the eggplant again since it sneaks a little something in there that my husband and toddler wouldn't be interested in. But this also needs meat. And maybe mushrooms. And probably whatever else you would normally put in your lasagna that isn't present in this recipe. Oh well. 2/3 left of the pan for the next couple days and then we never have to see it again. :) I think I will try the other suggestion from the morning show, which was 1/2 zucchini ribbons and 1/2 fettuccine with your favorite sauce and veggies and chicken. I think it was the lasagna recipe that made this a first-time flop.
You may have noticed the title of this post: "Smart Lasagna". Other than the calorie conscious aspect of this lasagna, it's also "smart" because you use a jar of pasta sauce and no-boil noodles. I'm all about fast, too :)
The Recipe:
Roast Eggplant: http://www.ehow.com/how_2058670_roast-eggplant.html This recipe has you season the eggplant. I did, but I think just the olive oil is necessary for roasting.
Lasagna: Feel free to use your favorite recipe and alternate sauce, noodles, cheese, sauce, eggplant, cheese, sauce... I used a recipe from the January 2, 2011 issue of Parade Magazine (don't judge me. I just go through it to see if there's a coupon hiding in there... and now any interesting recipes). This recipe caught my eye because they used the jar of pasta sauce. I chose no-boil noodles. I've listed the recipe as it appears in the magazine with my modifications in red.
Cooking spray
12 low-carbohydrate lasagna noodles, such as Dreamfields (I used Barilla's no-boil noodles - if you do, be sure to follow the layering instructions and baking time listed on the box)
5 cups Paul Sorvino Foods marinara sauce, or preferred brand (I used 2 jars of what was in my house)
1 15 oz container fat-free ricotta
2 cups shredded, part-skim mozzarella (packaged, not fresh)
1. Preheat oven to 350 degrees F. Coat a 13x9x2 inch glass bakind dish with cooking spray.
2. Cook noodles according to package instructions. (followed no-boil instructions and DID NOT BOIL)
3. Spread 1 c pasta sauce on bottom of baking dish. Arrange 3 (4 overlapped) noodles side by side on top of sauce, overlapping slightly. Spread about 1/2 c of ricotta and 1/2 c of mozzarella on top of noodles.
4. Repeat layering with pasta sauce, noodles and cheeses 3 more times.
5. Top with 1 c of sauce. Cover with foil and bake 20 minutes. Uncover top with remaining mozzarella and bake 25 to 30 more minutes or until cheese is golden brown. (I followed no-boil baking instructions and used the final amount of sauce to fill in the edges around the pan.)
Here it is in all its lasagna glory. The curved black line left of center is eggplant.
NEXT TIME:
I can see how this would be a good option if you're working on healthier eating, but straight up lasagna is WAAAAAY better! I would be inclined to do the eggplant again since it sneaks a little something in there that my husband and toddler wouldn't be interested in. But this also needs meat. And maybe mushrooms. And probably whatever else you would normally put in your lasagna that isn't present in this recipe. Oh well. 2/3 left of the pan for the next couple days and then we never have to see it again. :) I think I will try the other suggestion from the morning show, which was 1/2 zucchini ribbons and 1/2 fettuccine with your favorite sauce and veggies and chicken. I think it was the lasagna recipe that made this a first-time flop.
Monday, January 10, 2011
Cinnamon-Sugared Pecans
Have you ever had the pleasure of shopping at Trader Joe's? If you haven't, I'm so terribly sorry. It's like going to Disneyland. The employees are in costume, not to mention they are very helpful and friendly, the experience and food is unique, and they have great snacks (which is the point of this entry... point yet to come...). The biggest difference between Trader Joe's and Disney, other than the obvious, is that you don't have to spend a fortune at Trader Joe's. A lot of items are less expensive than what you'd pay at your big chain grocery store. Ok, now for the point...
My husband LOVES the Trader Joe's Praline Pecans. If you go to TJs, buy some. They're sugary pecan goodness for like $5. Matt likes to find the really small pecans because the ratio of sugar to pecan is like 4:1.
Anyway, I got a new cookbook for Christmas - Company's Coming 2-in-1 cookbook collection: Sweet Treats. It's like 300 pages of desserts. My sweet tooth is quivering. I went through the book and found a recipe for, you guessed it, Cinnamon-Sugared Pecans. Well, I figured this MUST be further investigated!
The verdict - NOT the same as Trader Joe's, but that's OK because these are FRESH and great in their own way. So we'll probably still get TJs once in a while, but this recipe is a keeper for sure!
Recipe:
1 Egg white (large), room temperature
2 tsp ground cinnamon
1/3 c granulated sugar
1/4 c butter or margarine, melted and cooled
2 c pecan halves, toasted the clooed slightly
1/2 tsp salt
1. Toast Pecans: Preheat oven to 350 degrees F. Place pecans in single layer in ungreased shallow pan or cookie sheet. Bake for 5-10 minutes, shaking often, until desired doneness. When finished, reset oven for 325 degrees F.
2. Beat egg white in medium bowl until soft peaks form. Gradually beat in cinnamon and sugar until stiff peaks form. (this took me what seemed like forever)
3. Fold in butter/margarine. Fold in pecans until coated. Turn into 9x9 inch pan (I had an 8x8 and that wasn't a problem). Bake in 325 degree F oven for 25 to 30 minutes, stirring occasionally, until coating begins to look granular and nuts are loose. Remove from oven.
Immediately sprinkle with salt. Stir. Cool completely. Makes 2 cups.
serving size is 1/3 c: 338 calories, 30.5 g total fat; 262 mg sodium; 3 g protein; 17g carbohydrate; 2 g dietary fiber
NEXT TIME:
These are SO GOOD. It doesn't require modification. Matt loved these, especially that they were fresh. Like I said, they aren't TJs - they're different. Just for an experiment, I may add coarsely ground black pepper on a handful of nuts to see how it tastes. UPDATE: I tried them with pepper. One word: DON'T.
*Note: as with all my posts, I'm receiving compensation from NO ONE. Disney, Trader Joe's and Company's Coming, their affiliates, subsidiaries, etc., etc., have no idea I exist.
My husband LOVES the Trader Joe's Praline Pecans. If you go to TJs, buy some. They're sugary pecan goodness for like $5. Matt likes to find the really small pecans because the ratio of sugar to pecan is like 4:1.
Anyway, I got a new cookbook for Christmas - Company's Coming 2-in-1 cookbook collection: Sweet Treats. It's like 300 pages of desserts. My sweet tooth is quivering. I went through the book and found a recipe for, you guessed it, Cinnamon-Sugared Pecans. Well, I figured this MUST be further investigated!
The verdict - NOT the same as Trader Joe's, but that's OK because these are FRESH and great in their own way. So we'll probably still get TJs once in a while, but this recipe is a keeper for sure!
Recipe:
1 Egg white (large), room temperature
2 tsp ground cinnamon
1/3 c granulated sugar
1/4 c butter or margarine, melted and cooled
2 c pecan halves, toasted the clooed slightly
1/2 tsp salt
1. Toast Pecans: Preheat oven to 350 degrees F. Place pecans in single layer in ungreased shallow pan or cookie sheet. Bake for 5-10 minutes, shaking often, until desired doneness. When finished, reset oven for 325 degrees F.
2. Beat egg white in medium bowl until soft peaks form. Gradually beat in cinnamon and sugar until stiff peaks form. (this took me what seemed like forever)
3. Fold in butter/margarine. Fold in pecans until coated. Turn into 9x9 inch pan (I had an 8x8 and that wasn't a problem). Bake in 325 degree F oven for 25 to 30 minutes, stirring occasionally, until coating begins to look granular and nuts are loose. Remove from oven.
Immediately sprinkle with salt. Stir. Cool completely. Makes 2 cups.
serving size is 1/3 c: 338 calories, 30.5 g total fat; 262 mg sodium; 3 g protein; 17g carbohydrate; 2 g dietary fiber
Hello nutty, sugary goodness!
NEXT TIME:
These are SO GOOD. It doesn't require modification. Matt loved these, especially that they were fresh. Like I said, they aren't TJs - they're different. Just for an experiment, I may add coarsely ground black pepper on a handful of nuts to see how it tastes. UPDATE: I tried them with pepper. One word: DON'T.
*Note: as with all my posts, I'm receiving compensation from NO ONE. Disney, Trader Joe's and Company's Coming, their affiliates, subsidiaries, etc., etc., have no idea I exist.
Sunday, January 9, 2011
Homemade Macaroni and Cheese
Oh, glorious mac n cheese. You are my first food love (the kind in the blue and yellow box).
Fortunately, I've grown up and decided to leave the blue and yellow box at the store. Because this is OH SO MUCH better.
I started with this recipe from The Pioneer Woman: http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/
She says you can eat it after you've combined the sauce and noodles, or you can bake it. Naturally, I tried it both ways. It's much creamier without baking and is quite good. Baking is great too, especially when you add bread crumbs on top (see B and C under NEXT TIME).
NEXT TIME:
A. I'm not a fan of so much ground mustard. You do need it, but I would maybe just use 1 heaping teaspoon instead of 2, or 2 level teaspoons if you must follow rules and have exact measurements.
B. I added homemade soft, Italian seasoned breadcrumbs. Here's what you do:
1. Take 5 pieces of white bread, tear and put them in a food processor. Process until they are nothing but crumbs.
2. Season with your favorite Italian seasonings to taste. Mine involved garlic powder and dried oregano, and let me tell you, it smelled so freaking good I wanted to eat the bread crumbs alone. I refrained as this seemed inappropriate for anyone over the age of 10.
3. DO NOT THINK YOU CAN USE STORE BOUGHT IN-A-CAN BREADCRUMBS for this step. It won't be right. It won't be good. Just don't do it. Leave it out if you have to. The recipe is good alone and your canned breadcrumbs will ruin the goodness.
C. I wish I would have mixed the bread crumbs IN THE WHOLE CASSEROLE! That's right, you heard me correctly. Not just for topping, but THE WHOLE THING. Yes, the crumbs were that good and the whole thing was AWESOME.
I'm sorry I don't have pictures of this one, but it looked pretty much like The Pioneer Woman's pictures, except mine had glorious bread crumbs... I can almost taste them now... and not because I'm eating them out of the tupperware container I stored them in!
Fortunately, I've grown up and decided to leave the blue and yellow box at the store. Because this is OH SO MUCH better.
I started with this recipe from The Pioneer Woman: http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/
She says you can eat it after you've combined the sauce and noodles, or you can bake it. Naturally, I tried it both ways. It's much creamier without baking and is quite good. Baking is great too, especially when you add bread crumbs on top (see B and C under NEXT TIME).
NEXT TIME:
A. I'm not a fan of so much ground mustard. You do need it, but I would maybe just use 1 heaping teaspoon instead of 2, or 2 level teaspoons if you must follow rules and have exact measurements.
B. I added homemade soft, Italian seasoned breadcrumbs. Here's what you do:
1. Take 5 pieces of white bread, tear and put them in a food processor. Process until they are nothing but crumbs.
2. Season with your favorite Italian seasonings to taste. Mine involved garlic powder and dried oregano, and let me tell you, it smelled so freaking good I wanted to eat the bread crumbs alone. I refrained as this seemed inappropriate for anyone over the age of 10.
3. DO NOT THINK YOU CAN USE STORE BOUGHT IN-A-CAN BREADCRUMBS for this step. It won't be right. It won't be good. Just don't do it. Leave it out if you have to. The recipe is good alone and your canned breadcrumbs will ruin the goodness.
C. I wish I would have mixed the bread crumbs IN THE WHOLE CASSEROLE! That's right, you heard me correctly. Not just for topping, but THE WHOLE THING. Yes, the crumbs were that good and the whole thing was AWESOME.
I'm sorry I don't have pictures of this one, but it looked pretty much like The Pioneer Woman's pictures, except mine had glorious bread crumbs... I can almost taste them now... and not because I'm eating them out of the tupperware container I stored them in!
The Resolution - An Intro
Did you make a New Year's resolution? I usually don't. But today I thought to myself, why not? I hope I haven't missed the boat because here it is: I resolve to make at least one new thing for my family to eat every week. That's not crazy, is it? Totally attainable, I think. I've already lived up to my resolution before even making it! I'll tell you about that in the next blog post. First, what's in it for you:
My plan is to make the new-to-me recipe, share it with you, tell you what I'd do differently, if it's a keeper or a don't-waste-your-time. There shall be photos, of course, except for the ones I made this past week, since all that goodness has been consumed.
If that sounds good to you, subscribe, share your comments and let's get cooking this year!
My plan is to make the new-to-me recipe, share it with you, tell you what I'd do differently, if it's a keeper or a don't-waste-your-time. There shall be photos, of course, except for the ones I made this past week, since all that goodness has been consumed.
If that sounds good to you, subscribe, share your comments and let's get cooking this year!
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