Stump the Chef

Italian Chicken and Spinach Skillet

2010-08-18T18:47:00.004-04:00

I found a great new blog the other day and have already tried out several of the recipes (and bookmarked even more to try soon)!

This Italian Chicken & Spinach Skillet was so flavorful (and easy!)! I have a long standing rule that any recipe that gets my husband to eat spinach goes in the keeper file so we will definitely be having this one again! :)

Just 8 points for a good sized serving!

Kickin' Chicken Nachos

2010-08-13T08:17:00.002-04:00

This, my friends, is the awesomeness that results from your husband making dinner:

I think Jake was over chick, diet food and seized the opportunity to make nachos after spotting key ingredients around the kitchen. We had an abundance of grilled chicken after our freezer and fridge died (right after I had stocked up on chicken breasts of course!) that was just begging for a more creative use than simply throwing it over a salad. We tossed some of the chicken in buffalo wing sauce and then used typical nacho toppings like an insane amount of cheese, olives, sour cream, salsa and heaps of guacamole. I usually make my own guacamole but we tried the Wholly Guacamole brand for the first time since I had a coupon...it was SO good! Not quite as good as the homemade stuff, but definitely nice to have on hand in the fridge. I used it on turkey burgers the next night...I'm pretty firmly in the "guacamole goes with everything" camp.

I think I'll let Jake handle dinner more often. :)

Chicken Puttanesca

2010-06-04T09:39:00.004-04:00

We first had this meal when my mom was here just after Kate was born. So good and really easy to put together as evidenced by the fact that I've been able to repeat this meal after our family reinforcements left! This recipe has a ton of flavor and is good for you too!

Chicken Breast Saute Puttanesca- Style

1.24 lbs uncooked boneless, skinless chicken breast

1/2 tsp salt

1/2 tsp pepper

2 tsp unsalted butter

3 medium garlic cloves, minced

1/2 tsp red pepper flakes

10 medium olives, black, sliced

1 Tbsp capers, rinsed and drained

14 oz canned diced tomatoes

1. Coat a large nonstick skillet with cooking spray and heat over medium. Season the chicken with salt and pepper.

2. Cook chicken in skillet until golden brown, about 5 minutes per side. Flip and continue cooking just until chicken is cooked through. Transfer the chicken to a plate and set aside.

3. Melt the butter in the same skillet and add garlic and red pepper flakes; stir over the heat for 30 seconds.

4. Stir in the olives and capers; pour in the tomatoes. Bring to a simmer and scrape up any browned bits on the bottom of the skillet.

5. Reduce the heat to low and simmer slowly until just slightly reduced; about 3 minutes.

6. Return the chicken to the skillet along with any accumulated juices and cook until warmed, about 2 minutes.

Time to lose the baby weight! 1 chicken breast and 1/3 cup sauce is just 4 points.

Maple Chipotle Pork Chops

2010-05-18T13:08:00.005-04:00

Here's hoping I haven't lost my approximately 3 readers over the course of my long absence from blogging! We've been a bit busy around here with a new little one! We still only have a meager semblance of a schedule, but it's enough to have allowed me to venture back into the kitchen lately. I've been so excited to be able to plan and cook meals again...even if they are pretty much cold by the time I get a chance to eat! We've pretty much mastered the art of eating in shifts...Kate has an uncanny ability to sleep through the entire preparation of dinner and then those little eyes pop right open as the food hits the table!

I think I've mentioned before I have a slight obsession with grits and will pretty much make any recipe in which they appear (especially if it is featured in Southern Living). So it is no surprise that the first meal I made after my return to the kitchen was this:

These Maple Chipotle Pork Chops are fantastic! We had them over the smoked gouda cheese grits and it was a great meal. We weren't able to grill the pork chops because it's the season of the severe thunderstorm here, and I'm sure that would have made them even better by carmelizing the sauce a bit. I just prepared them on the stovetop in a little bit of oil and it worked out well.

Pork Chops:

1/2 cup barbecue sauce
1/2 cup maple syrup
2 chipotle peppers in adobo sauce, seeded and minced
1 teaspoon adobo sauce from can
6 (1 1/4-inch-thick) bone-in pork loin chops
1 teaspoon salt
1 teaspoon pepper

1. Whisk together first 4 ingredients, and set aside.
2. Sprinkle pork chops evenly with salt and pepper.
3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning once. Baste with half of barbecue sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145°.

Smoked Gouda Grits:
6 cups low-sodium chicken broth or water
2 cups milk
1 teaspoon salt
1/2 teaspoon ground white pepper
2 cups uncooked quick-cooking grits
1 2/3 cups shredded smoked Gouda cheese
3 tablespoons unsalted butter

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.

Also, if anyone has any idea as to what to do with leftover canned chipotle peppers in adobo, I'm all ears. I always have leftovers when I use them in recipes and never have any idea what to do with them!

I cooked!! Well...sort of

2010-03-22T09:17:00.003-04:00

Just 12 days away from our due date now! So excited to meet our baby girl soon!!

In an increasingly rare burst of prior planning and energy, I managed to gather the ingredients to prepare a dinner yesterday that went beyond baked chicken and veggies. While it did rely on the slow cooker, I'm totally still counting it! :)

I made this Southwestern Pulled Brisket that I found over at Smitten Kitchen and it was so tasty! I'm definitely more of a pork BBQ girl but this recipe will be working its way into the rotation for sure (especially if brisket keeps going on sale at Publix). We made ours into sandwiches with coleslaw and there are plenty of leftovers...which I'm pretty sure means I get credit for dinner again tonight! Yay! :)

You'll have to rely on Smitten Kitchen's pictures...our camera/video camera/ and what feels like everything we own is packed up in the hospital bags sitting by the door just waiting for a certain little girl to decide she's ready to enter the world!

Stockpiling

2010-03-01T13:35:00.002-05:00

I did A LOT of cooking this past weekend...but don't have anything to really show for it and can't even recommend any recipes since we haven't tasted anything yet! I was busy making recipes to put away in the freezer for either the last couple weeks of pregnancy when I might not feel like hitting the grocery store or making meals and/or for some easy meals once our daughter arrives!

All in all, I made 7 different entrees. This was my first time experimenting with bulk cooking but I think I could really get into it. If you're interested, moneysavingmom.com is hosting a freezer cooking day today so you can read more about her process and what she's whipping up as I type! I'm amazed she got all her groceries for around $61 for 25 meals...my total bill was about twice that for 14 meals (which will really end up being 28 meals for just the 2 of us)!

So here's what you can look forward to hearing about in the coming weeks (assuming that a) the recipes turn out well and survive the freezer and b) that I actually do any blogging in the next couple of weeks!)

Mexican Veggie Casserole
Firecracker Enchiladas
Oriental Beef & Noodles
Chicken Taco Soup
Ham & Asparagus Bake (in case she comes her due date around Easter...gotta have ham!)
Zippy Turkey Bake
Baked Ziti

I have a teeny tiny freezer and was able to fit all of these in 8x8 foil pans and ziploc bags and still have tons of space leftover. I have a couple more things I hope to get a chance to make before delivery day but I'm really happy that I've at least set aside these items!

Chipotle Burgers

2010-02-11T14:21:00.004-05:00

Fitpregnancy.com might not be the first place you think of when you're looking for a new recipe. But these Chipotle Beef Burgers will satisfy anyone...expecting a baby is not required!

1 pound 88% lean ground beef
1 teaspoon ground chipotle chili powder
1 can (4.5 ounce) chopped green chilies
1/2 large ripe avocado
2 teaspoons finely chopped cilantro
1/4 teaspoon finely minced garlic
2 teaspoons fresh lime juice
4 whole-grain hamburger buns
4 large leaves romaine lettuce
4 large slices tomato

1. Combine ground beef with chili powder and green chilies. Shape into 4 patties.

2. Grill over medium heat, turning once, until beef burgers are 155° F to 160° F.

3. While burgers cook, mash avocado in small bowl and mix with cilantro, garlic and lime juice.

4. Serve burgers on whole-grain buns topped with lettuce, tomato and avocado-lime spread.

I kicked up the guacamole a bit by adding chopped tomatoes, black pepper and several dashes of hot sauce. The chipotle chili powder and green chilis in the patties really gives these burgers a bit of heat. We had these burgers with chipotle spiced sweet potato fries which were the perfect accompaniment. I also just threw these on the Foreman Grill because Jake was busy finishing up the painting in the baby's room! YAY!

Crockpot Chicken Enchilada Chili

2010-02-09T08:17:00.003-05:00

Despite the fact that pregnant women in their 3rd trimester do heartburn like no one else, I still couldn't resist the chance to make this crockpot enchilada chili yesterday. Totally worth it. It's everything a crockpot recipe should be...super easy and flavorful and you probably already have everything you need on hand!

The freakish looking white blob is sour cream and some shredded cheese. The chili definitely stood on its own and didn't need any accompaniment, but I liked how the sour cream made it just a bit creamier.

1 1/2 pounds chicken breasts

1 1/2 cups prepared enchilada sauce

2 (14.5 oz) cans tomatoes with seasoning

2 (15 oz) cans pinto or kidney beans, undrained

1 onion, diced

2 teaspoons chili powder

1 teaspoon cumin

1. Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker.

2. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

3. Cover and cook on low for 7-8 hours, or until flavors have combined.

Feeding the Bump

2010-01-25T10:39:00.006-05:00

I promise I'm still here. Just haven't really been trying many new recipes lately. Seriously, dinner last night was chili over baked potatoes because I've been obsessed with that combo the last couple of weeks. And I didn't even make the chili...the good people at Wendy's did. I'm also working on emptying out the freezer in the hopes that I'll find some time to make and freeze some meals before baby comes...in just 9 more weeks! So that leads to some interesting meals but not so many that are blog worthy. :)

If you have any favorite dishes that freeze really well and are simple to prepare, I'd love to hear about it!

Here's the latest baby bump shot! :)

Cream Cheese Chicken

2010-01-06T10:10:00.004-05:00

Apparently, this recipe is one of the first people usually try out in a crockpot...I have no idea what rock I've been living under for the past 29ish years because this was the first time I'd come across it!

I love crockpot cooking. I just think it is such a treat to come home and smell dinner cooking (and have an entire evening free to do whatever!). This is such an easy recipe and really hit the spot on a night in Florida when temps were down in the 30s.

Crockpot Cream Cheese Chicken

Chicken breasts (frozen or thawed)

1 can cream of something soup

1/2 cup chicken broth

2 cloves of garlic minced

1 packet Italian salad dressing mix

8oz block of cream cheese

1. Place everything but cream cheese in a crockpot and cook for 6 hours on low.

2. After 6 hours, shred chicken in crockpot and then add cream cheese. Turn crockpot to high for 30 minutes.

We had the chicken over whole wheat pasta and it was great! I also lightened up the recipe by using low fat cream cheese, low sodium chicken broth, and reduced fat cream of mushroom soup. Jake even suggested we throw in some frozen vegetables next time while it cooks which was music to my ears since he's normally pretty firmly in the anti-veggie camp!

Muffins...or Dessert?

2009-12-14T08:53:00.004-05:00

I'm not sure whether these muffins should really be labeled dessert. I'm also not sure why it matters to me since I've never been one that struggled with eating dessert for breakfast. Though Mom, if you're reading this, I don't do that now that I'm pregnant, I promise. Nothing but wholesome, well rounded, get your day going right breakfasts these days!

So technically, these pumpkin cream cheese muffins were labeled cupcakes in the original recipe. But in my world, no frosting = muffin. And these sour cream coffee cake muffins have "cake" in the name. Regardless, these sweet treats will happily disappear from your breakfast table or dessert table. I wish the sour cream coffee cake muffins would have risen a little better...but what they lacked in looks they made up for in flavor.

I packed some up for some good friends and brought the rest in to work for my coworkers (who doesn't like to start a Monday morning with an unexpected treat?!). I left the ones for friends in muffin tins, tied them up with a bow with a homemade ornament attached and was all set to make my Christmas deliveries. So easy if you are looking for some last minute ideas!

Pecan Cheesecake Pie

2009-12-09T08:58:00.004-05:00

This pie is a great twist on the classic pecan pie. Pecan pie is Jake's absolute favorite so I wasn't sure how this twist would go over, but he loved it! So even a pecan pie purist will enjoy this dessert!

Pecan Cheesecake Pie

(Source: Southern Living, November 2007)

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

We let it get back to room temperature before serving. It didn't last long around our house!

Spaghetti with Artichoke Hearts and Tomatoes

2009-11-18T08:19:00.002-05:00

I know what you should have for dinner tonight...it's this: Spaghetti with Artichoke Hearts and Tomatoes. You really won't regret it. Pioneer Woman says so.

Don't change a thing. Seriously, bite the bullet and use the heavy cream.

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole, NOT the marinated kind) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper (to Taste)
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

1. Cook spaghetti till al dente. Drain and set aside.

2. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

3. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

4. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Enjoy!!

Homemade Mac and Cheese

2009-11-12T08:49:00.003-05:00

This recipe quickly became one of my favorite mac and cheese recipes (and I've found some good ones!). Super easy and completely satisfying on its own or as a great side. Having it as a side makes for more leftovers which is always a plus!

Mac and Cheese
(Source: Southern Living, October 2009)

2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-oz.) block extra sharp Cheddar cheese, shredded
1/4 teaspoon ground red pepper (optional)
1/2 (16-oz.) package elbow macaroni, cooked

1. Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

2. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

I just prepared everything on the stovetop in a cast iron skillet so I could put the whole thing directly in the oven. No need to dirty another baking dish! I also used whole wheat rotini pasta I had in the pantry instead of elbow macaroni.

Maple Walnut Chicken

2009-11-04T08:21:00.003-05:00

I tried out a recipe for Maple Walnut Chicken last night after receiving it as part of an email recipe exchange (like a chain letter but you send recipes to the first person on the list...and there are no scary threats if you decide not to participate!). It was a delicious and simple meal that had the whole house smelling like Fall was finally here! And more than likely you have the ingredients on hand which always makes a recipe more appealing in my book!

Maple Walnut Chicken

4 boneless chicken breast

Olive Oil

1 Tbsp Fresh Thyme Leaves

½ Cup Walnuts (I chopped them into smaller pieces)

5 Tbsp cider vinegar

3 Tbsp maple syrup

1. Rub chicken breast with olive oil, salt, pepper and thyme.

2. Toast walnuts over medium in skillet until fragrant and golden brown (about 5 min).Transfer walnuts to dish. Use same skillet to cook chicken (it took about 20 minutes over medium heat).

3. Remove chicken and cover to keep warm.

4. Add vinegar to same skillet and cook about one minute while stirring. Then add maple syrup and ½ cup water – simmer about 7 minutes until it thickens a little. Add walnuts to sauce.

Slicing the chicken before putting the sauce on helped to coat the chicken really well. This chicken went great with steamed broccoli and rice pilaf. I left out the thyme and just seasoned the chicken with salt and pepper and it was great! Can't wait for the leftovers at lunch!

Chicken Pot Pie

2009-11-02T09:44:00.003-05:00

I haven't had any crazy cravings since being pregnant. Except for one undeniable one for Sour Patch Kids...they tasted just as good as I remembered they did back in elementary school! This is all much to Jake's disappointment...he's more than willing to run out in the middle of the night for a Wendy's Spicy Chicken or whatever it may be. Maybe he'll get his chance soon enough. Anyway, what I've really been wanting are good old fashioned comfort foods...like pot roast, macaroni and cheese and chicken pot pie. Yum!

So I tried my hand at an easy, homemade chicken pot pie and loved the results!

Chicken Pot Pie

(Source: Cottage Living, January 2005)

1/2 cup butter
2 small leeks or 1 small onion, chopped (I used an onion)
1/2 cup all-purpose flour
1 (14-ounce) can low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
1/2 cup frozen peas *
2 cups frozen baby corn blend *
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh dill, divided
3 cups chopped cooked chicken
1/2 (15-ounce) refrigerated piecrust
1 large egg yolk
1 tablespoon water

**I just used 2.5 cups of a frozen mixed veggie blend including green beans, carrots, corn and lima beans. I also left out the fresh herbs and just used salt, pepper and some spices I had on hand.

1. Preheat oven to 400°. Melt butter over medium heat. Sauté leeks or onions 7 minutes. Sprinkle flour over leeks or onions. Cook, stirring constantly, for 3 minutes. Whisk in chicken broth and next 3 ingredients; bring to a boil. Remove from heat. Add peas, corn blend, parsley, 2 teaspoons dill, and chicken. Mix well. Pour into a greased 9-inch deep pie dish.

2. Whisk together egg yolk and 1 tablespoon water, and brush underside of crust edge with egg wash. Place crust, brushed side down, over pie; crimp or use back of fork to seal rim of crust around dish. Cut 4 to 5 vents in the pastry. Brush top with egg wash, and sprinkle with remaining 1 teaspoon dill. Bake at 400° for 30 to 35 minutes or until pastry is golden brown and mixture is bubbling.

This is definitely going in the "recipes to make again" file. It was so easy and would be a great way to put leftover veggies to great use!

Crockpot Chili

2009-10-28T08:29:00.003-04:00

Here's a great recipe I recommend making over the weekend and then reheating during the week for an easy dinner...it gets better the longer it sits! And since it involves using the crockpot, it's really an easy dinner no matter when you make it! I think I may have an unhealthy obsession with my crockpot...but that's for another post.

Corny Chili Recipe
(Source: Taste of Home)

1 pound ground beef (I used turkey)
1 small onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
3/4 cup picante sauce
1 tablespoon chili powder
1/4 to 1/2 teaspoon garlic powder
Corn chips, sour cream and shredded cheddar cheese, optional

(I also threw in a can of chili style beans and used the zesty chili flavored diced tomatoes)

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired. Yield: 4-6 servings.

Snickerdoodle Blondies

2009-10-26T09:42:00.003-04:00

I took a break from cupcakes this weekend and tried out a new dessert recipe. I've always been a fan of snickerdoodles and a good cinnamon/sugar combo so this recipe caught my eye. They were every bit as good as the reviews said they would be...and they smelled SO good while they were baking! They made the whole house smell just a little bit more like fall...which is desperately needed in a place where we're still consistently getting temperatures in the upper 80s.

Snickerdoodle Blondies

2 2/3 cups all purpose flour
2 t baking powder
1 t cinnamon
1/4 t ground nutmeg
1 t kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 T vanilla extract
2 T granulated sugar
2 t cinnamon

1. Combine flour, baking powder, cinnamon, nutmeg and salt and set aside.

2. In a large bowl, beat together the butter and brown sugar for about 3-5 minutes. Add the eggs one at a time and then the vanilla. Beat until smooth.

3. Stir in the flour mixture until everything is well blended. Spread evenly in a lightly greased 13x9 inch pan. (The batter is thick and sticky so you'll want to spray the back of a spatula with cooking spray to help you get it evened out!)

4. Combine the granulated sugar and cinnamon and sprinkle over the top of the batter.

5. Bake 25-30 minutes at 350. The surface should spring back when pressed when they are ready.

The original recipe says to cool before cutting...and I was patient for the most part, but these blondies were SO good when they were still the slighest bit warm.

I just loved the cinnamon and sugary topping...it gave these little treats just the right amount of flavor! Try these out! Chances are you already have everything you need in your pantry right now!

Ravioli Bake

2009-10-20T13:01:00.003-04:00

Unfortunately, this post will have to go up without a photo. Quite honestly, the meal was gone by the time I remembered to take a picture! This is so ridiculously simple but really hits the spot!

All you need is 1 large package of frozen cheese ravioli (frequently on sale at Super Target), 1 jar of spaghetti sauce, 1 can of diced tomatoes (I like the kind that are seasoned with basil, garlic and oregano), 1/4 cup zesty Italian dressing, and about a cup of shredded cheese (I used an Italian blend I had on hand but plain mozzarella would be great too).

Pour the spaghetti sauce into a 9x13 inch baking pan. Stir in the diced tomatoes (undrained) and the Italian dressing. Add ravioli and stir gently to coat the pasta. Cover with foil and bake at 375 for 30-35 minutes (this baking time is if you thawed the frozen ravioli...if it is frozen bake for 50-60 minutes). You can just test the ravioli for tenderness to be sure it is done. Remove from oven and sprinkle with a cup of cheese. Let stand for just a minute so the cheese can get melty and serve!

This makes a nice alternative to plain ol' spaghetti but might just be even easier to make! And only uses one pan which makes clean up easy too. I like this for evenings when I have a meeting or Bible study because I can mix it up before I go, and then Jake can pop it in the oven in time to be ready when I get home!

Meatless Mexican Casserole

2009-10-05T10:18:00.003-04:00

This is one of those simple, inexpensive and satisfying dishes that should really show up on our dinner table a lot more frequently. This is one of my go to recipes for pot lucks, office parties, etc and it makes a perfect meal to take to friends with a new baby! I plan to make another batch to freeze before our little one gets here too since it holds up really well in the freezer.

Mexican Vegetarian Casserole
(Source: Southern Living)

15.25oz can of whole kernal corn
15 oz can of black beans (rinsed and drained)
10 oz can of diced tomatoes with green chiles
8 oz sour cream
8 oz picante sauce
2 cups cooked rice
1/4 tsp pepper
2 cups shredded cheddar
1 bunch green onions (sliced)
2.25 oz can sliced black olives
2 cups shredded monterey jack

1. Combine first 8 ingredients in a large bowl.

2. Spoon into a greased 9x13 inch baking dish.

3. Top with remaining 3 ingredients.

4. Bake at 350 degrees for 50 minutes. Let cool before serving and it will hold together better!

(I usually just use 4 cups of a Mexican blend of shredded cheese because it is easier to find in the store.)

It won't look quite so appetizing when you are mixing everything together but trust the process...you'll have a delicious casserole in no time! :) We usually have it with a side of cornbread (the "fancy" kind you mix with creamed corn and sour cream is my favorite!) and the leftovers never last long!

If you are looking for more meatless ideas, I think this lasagna that Kara made looks incredible! It's on my list of recipes to make sooner rather than later!

Announcement!

2009-10-01T13:51:00.001-04:00

Check out our big news here!! Might help explain why I've been the world's worst blogger lately! :)

Tomato Pie

2009-09-30T08:36:00.002-04:00

I was so excited that it was just 67 degrees when I left my house this morning!! Maybe Fall will find its way to Central Florida at some point after all!

But in the meantime, we are still enjoying some last remnants of summer including some deliciously ripe tomatoes. If you are fortunate to live somewhere where you're still getting some great tomatoes, I wholeheartedly recommend you make this tomato pie before it's too late!

Tomato Pie

1/2 15oz refrigerated pie crust

4-5 large ripe tomatoes, sliced and drained

1 bunch green onions

2 cups shredded Italian cheese blend

1/4-1/3 cup mayo

Fresh basil

1. Bake crust according to package directions (I skip this step...but if you want a crispier bottom crust I recommend you do bake the crust first).

2. Slice tomatoes and pat dry. Layer on pie crust. Season with salt and pepper to taste and top with chopped fresh basil and sliced green onions (I have substituted Italian Seasoning instead of fresh basil when I haven't had it on hand and it works well!). Continue layers until pie is full.

3. Combine cheese and enough mayo to make a stiff mixture (I usually use 1/3 cup). Spread over top of pie with a fork being sure to go all the way to the crust.

4. Bake at 350 for 30 minutes. You may have to cover the crust to keep it from browning too much if you prebaked it.

5. Let the pie cool slightly before slicing and it holds up much better!

Swagbucks

2009-09-25T16:07:00.005-04:00

This is for all the frugalistas out there...if you haven't signed up for swagbucks yet, why the heck not?! I've just been using their search engine since the end of March and have already received a $10 gift card to Starbucks and $5 to Amazon.com! All you have to do is use their engine to search the web which we all know you're doing anyway...so why not get rewarded for it?! Click on the swagbucks link on the right side of my blog and you can sign up quickly and easily and start earning points! Sign up now and start with 3 free points!

Meatballs Made Easy

2009-09-08T09:14:00.002-04:00

I've had spaghetti and meatballs on my "to do" list for ages. My husband loves them, but I have a hard time getting motivated to go through all that effort when I'm just as happy with a regular ol' meat sauce. So when I saw the 4 ingredient meatballs in the lastest Kraft Food & Family magazine, I figured now was as good a time as any to cross them off the list.

I substituted ground turkey for ground beef and went ahead and made the tomato basil cream sauce to go with the meatballs. They were fabulously easy to make and really quite good too. We liked them best in meatball subs...that's one of the great things about meatballs is plenty of leftovers and ways to use them!

2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

1. Heat oven to 400ºF.
2. Line a baking sheet with foil; spray with cooking spray.
3. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
4. Place meatballs on prepared pan. Bake 16 to 18 min. or until done (160ºF).

I froze half of the meatballs which means I won't have to get psyched up to make them again any time soon...though with this easy recipe, I won't really have an excuse any more!

Here's the recipe for the Tomato-Basil Cream Sauce too:

Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Melon, Mozzarella & Proscuitto Skewers

2009-08-16T14:53:00.002-04:00

Here's an easy and refreshing appetizer that should go on your "to do" list before summer slips away! These simple skewers from Southern Living are so easy to make and the flavor combination of the melon, mozzarella and proscuitto is really different and delicious!

20 (1-inch) cantaloupe or honeydew cubes (about 2 1/2 cups)

20 thin slices prosciutto (about 1/2 lb.)

20 fresh small mozzarella cheese balls (about 1 [8-oz.] tub)

20 (4-inch) wooden skewers

Freshly cracked pepper

To assemble the skewers, thread 1 melon cube, 1 prosciutto slice, and 1 mozzarella ball onto each of 20 (4-inch) wooden skewers. Sprinkle with cracked pepper.

Lemonade Pie

2009-08-02T15:17:00.005-04:00

I'm quite often guilty of finding a really good recipe that we both really like...and then never making it again. But this Lemonade Pie makes an appearance in our freezer every summer. It's a perfect summertime dessert that requires no baking and is wonderfully refreshing.

Creamy Lemonade Pie
(Source: Southern Living, May 2007)

2 (5-oz.) cans evaporated milk
2 (3.4-oz.) packages lemon instant pudding mix
2 (8-oz.) packages cream cheese, softened
1 (12-oz.) can frozen lemonade concentrate, partially thawed
1 (9-oz.) ready-made prepared graham cracker crust
Garnishes: whipped cream, fresh mint sprigs, lemon slices

1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.

2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.

3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.

And that's it! I'm not a big fan of key lime pie but find this pie has the right combination of sweetness and tartness.

Best Ever Banana Pudding

2009-07-19T10:47:00.003-04:00

I think Paula Deen is the quintessential southern chef. Lots of butter, loads of fat, but seriously good food y'all. So a couple years ago when I was looking for a banana pudding recipe for a barbecue, her recipe archives were the first place I looked...and I never had to look any further. This is THE best banana pudding recipe you'll find. Trust me...I ate my fair share of the dessert during my time living in North Carolina!

I made this again just recently for a barbecue...something about pork bbq always makes me want banana pudding.

So here it is, Paula Deen's recipe for Not Yo' Mama's Banana Pudding. It's come a long way away from Nilla wafers! I do lighten it up a bit so the recipe you see below includes my modifications. I always make sure to only make it when I know I can give some away too!

6-8 ripe bananas, sliced
2 cups skim milk
1 5oz box instant French Vanilla pudding (vanilla works too if you can't find French Vanilla)
1 8oz package cream cheese, softened
1 14oz can sweetened condensed milk
1 12oz container light frozen whipped topping
2 bags of Pepperidge Farm Chessmen cookies

1. Line the bottom of a 13x9x2 dish with 1 bag of cookies and layer bananas on top.

2. In a large bowl, combine the milk and pudding mix and blend well using a handheld mixer.

3. In another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture.

4. Add the cream cheese mixture to the pudding mixture and stir until well blended.

5. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve!

Disney's Animal Kingdom!

2009-07-08T17:55:00.004-04:00

I'm a year older but clearly not any more mature! :) For my 29th birthday, Jake and I went to Disney's Animal Kingdom (the whole get in free on your birthday deal "almost" makes it affordable...almost) and got to play all day! It was so much fun...one of those days where your face and cheeks hurt at the end of it from smiling so much!

I think Animal Kingdom is my new favorite park. Look at these fun guys who helped me celebrate the start of the last year of my 20s!

This little guy had enough sense to seek cover from the rain:

I, sadly, was not quite as sensible...which you can see quite clearly by the awesome hair shown below.

And that's the only picture I can actually post...my painstakingly straightened although naturally curly hair pretty much overwhelmed every picture beyond this point. Gorgeous.

Since I'm so slack on posting lately, and haven't even posted pictures from our little day trip to Mount Dora! It was super cute, and Deacon as usual had the time of his life meeting the locals at the dog park and wrecking shop in the local dog bakery. I had to pick my jaw up off the floor not once, but twice when we were told how well-behaved Deacon was at the fabulous little place we grabbed lunch. Deacon is many things but "well-behaved" isn't usually one of them!

He was quite pleased with himself...

I wonder if he'd be so well-behaved after a couple rounds at Mount Dora's monthly "yappy hour." Might just have to try that out sometime soon!

Mixed-Berry Dutch Baby

2009-06-23T17:47:00.005-04:00

Yeah, I thought the same thing when I saw that title in my most recent copy of Food & Wine magazine? What the what?! Who's ever heard of a Dutch Baby?! Turns out, its a German oven-baked pancake...and its delicious!

OK, so admittedly its a little hard to tell exactly what you're looking at in the picture there. I was in a hurry to get it on the table for company so the photo is sorely lacking. But since I'll definitely be making this again, I'll try to get a better picture for you soon...deal?

Mixed-Berry Dutch Baby
Source: Food & Wine July 2009

**I substituted strawberries and blueberries for raspberries and blackberries in the original recipe

3 large eggs
1/2 t finely grated lemon zest
1/3 cup sugar
Pinch of salt
2/3 cup all-purpose flour
2/3 cup milk
2 cups sliced strawberries
2 cups blueberries
4 T unsalted butter
Confectioners sugar for dusting

1. Preheat oven to 425 and heat a 10 inch cast iron skillet over moderate heat.

2. In a medium bowl, whisk the eggs with the lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the berries.

3. Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.

4. Transfer skillet to a trivet and dust with confectioners sugar. Cut into wedges and serve with the remaining berries.

I also served this with sweetened Greek yogurt and homemade granola (this granola is SO good and SO easy...another winning recipe found by my friend Kara) It was a super tasty, super easy breakfast for company that was a little on the lighter side.

Healthified Turkey Artichoke Panini

2009-06-14T14:09:00.004-04:00

Here's a quick, tasty and healthy idea for a weeknight dinner! Not quite as good as Panera's version, but for all the fat and calories you're saving, definitely worth it. I liked it so much I made it for both of us for dinner one night, and then made it again for lunch the next day.

Healthified Turkey Artichoke Panini

1/4 cup marinated artichoke hearts, drained
1/4 cup reduced-fat garlic-and-herbs spreadable cheese
1/2 cup loosely packed washed fresh baby spinach leaves, chopped
4 slices soft whole wheat bread, 1/2 inch thick (1 1/2 oz each)
1/4 cup roasted red bell peppers, drained, sliced
4 oz sliced cooked turkey breast or chicken breast
2 tablespoons reduced-fat shredded Italian cheese blend
Cooking spray or olive oil cooking spray

1. Heat closed contact grill or panini maker for 5 minutes.

2. Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.

3. In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.

4. When grill is heated*, place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.

*To cook in skillet, heat 10-inch nonstick skillet over medium heat. Add sprayed sandwiches; cook 2 to 3 minutes on each side or until toasted and cheese is melted.

1 Sandwich: Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 70mg; Sodium 680mg; Total Carbohydrate 40g (Dietary Fiber 8g, Sugars 11g); Protein 34g % Daily Value*: Vitamin A 25%; Vitamin C 25%; Calcium 25%; Iron 20%

Southwestern Shrimp and Grits

2009-06-06T20:26:00.005-04:00

My neighbor let me borrow her Bobby Flay Mesa Grill Cookbook and mentioned she thought I would enjoy looking through it. I haven't caught Bobby Flay's TV show too often but I'm going to have to make sure to tune in after flipping through this book! I flagged so many recipes I'd like to try...I hope she doesn't mind if I keep the cookbook for a while! :)

I tried Bobby's recipe for Sauteed Shrimp with Sweet Potato and Smoked Chile Grits and Green Onion Cilantro Sauce which is quite a mouthful! I was intrigued by the combination of ingredients and happened to have most of what I needed already in the kitchen which rarely seems to happen! I've always loved shrimp and grits but this might be hands down the best shrimp and grits recipe I've ever tasted! The grits are incredible and are worth making even if you don't make the shrimp to go with them!

1 large sweet potato

2 T canola oil

1 small Spanish onion, finely chopped

2 cloves garlic, finely chopped

2.5 cups low-sodium chicken broth

1 cup whole milk

2 t chipotle chile puree

Kosher salt

1.5 cups quick cooking grits

2 T unsalted butter

2-3 t honey

6 T olive oil

1 lb large shrimp, shelled and deveined

Freshly ground black pepper

1. Preheat the oven to 400 degrees and bake sweet potato for 45-60 minutes or until tender.

2. Peel the sweet potato and puree the flesh in a food processor or ricer, set aside.

3. Heat the canola oil in a medium saucepan over med-high heat. Add the onion and cook until soft (3-4 minutes). Add the garlic and cook for 30 seconds. Add the stock, milk, chipotle puree (just take a can of chipotles in adobo sauce and puree it in your food processor...it will keep for a month in the fridge because of the vinegar in the adobo sauce), and 2 t salt and bring to a boil. Slowly whisk in the grits, reduce heat to medium-low and simmer for 10 minutes.

4. Stir in the sweet potato puree and cook, stirring often for 5 to 10 minutes, until smooth and thick. Remove from the heat and whisk in the butter and honey to taste. Cover and keep warm.

5. Heat 3 T olive oil in a large saute pan over high heat. Season the shrimp with salt and pepper. Cook half of the shrimp until lightly golden and just cooked through (about 1-2 minutes per side). Transfer to a plate and repeat with the remaining olive oil and shrimp.

6. Spoon the grits into 4 shallow bowls and arrange the shrimp around the grits. Drizzle with the green onion cilantro sauce and sprinkle with green onion.

To make the green onion cilantro sauce, combine 1 cup sliced green onions (white and green parts), 1/4 cup coarsely chopped cilantro, 1/4 cup rice wine vinegar, 1 T Dijon mustard, 2 t honey in a food processor and puree. Season with salt and pepper. With the motor running, slowly add 1/2 cup canola oil and blend until emulsified. This can be made up to 8 hours in advance and refrigerated.

Bobby's original recipe also called for drizzling red chile oil over the top which I'm sure would have been awesome...but I didn't know where to find guajillo chiles to make it! :)

Tamales!!!

2009-06-04T18:01:00.006-04:00

Well not quite...seems the real things would take a lot of work and are likely too ambitious for a work night (or any night for me!) But this casserole comes really close to capturing the flavor! Sadly, this is the best picture I got of it...don't judge it based on this image!

Chicken Tamale Casserole

1 cup preshredded 4 cheese Mexican blend cheese, divided

1/3 cup fat free milk

1/4 cup egg substitute

1 t ground cumin

1/8 t ground red pepper

1 (14.75oz) can cream-style corn

1 (8.5oz) box corn muffin mix

1 (4oz) can chopped green chiles, drained

1 (10oz) can red enchilada sauce

2 cups shredded cooked chicken breast

1/2 cup fat free sour cream.

1. Combine 1/4 cup cheese and next 7 ingredients in a large bowl stirring until just moistened. Pour mixture into a 13x9 inch baking dish that has been sprayed with cooking spray.

2. Bake at 400 for 15 minutes or until set. Pierce entire surface with a fork and pour enchilada sauce over top.

3. Top with chicken and remaining cheese and return to the oven to bake at 400 for 15 more minutes or until the cheese melts.

4. Let stand 5 minutes before cutting into 8 pieces. Serve with a tablespoon of sour cream on top!

Calories: 354 Fat: 14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein: 18.9g Carbohydrate: 36.3g Fiber: 2.5g Cholesterol: 58mg Iron: 1.7mg Sodium: 620mg Calcium: 179mg

And because in my world, no mention of tamales is complete without also pointing you towards this classic Seinfeld episode here you go. The relevant part is around 3:19, but there's no harm in watching the whole thing! :)

Eggless Breakfast Burrito

2009-05-30T10:51:00.003-04:00

Picked up a bag of spinach at the store because its good for you and you figured you'd make several salads with it but now you're running dangerously close to the expiration date and don't know what to do with it? Maybe that just happens to me...anyway, these Hungry Girl Eggless Stuffed Breakfast Burritos were the perfect way to use up that spinach and get a healthy dose of veggies first thing in the morning!

1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber Tortilla

1 slice extra lean turkey bacon

2 cups fresh spinach leaves

1/3 cup diced mushrooms (I skipped these)

1/4 cup diced tomatoes

1/4 cup diced green bell pepper

2 T diced onion

1 wedge Laughing Cow Light Original Swiss Cheese

2 T shredded fat free cheddar cheese

1. Cut bacon into small bite sized pieces. Add to a small nonstick pan along with peppers, onions and mushrooms once the pan has been brought to medium high heat. Cook until bacon starts to crisp (about 5 minutes)

2. Add spinach and cook and stir until the leaves are wilted. Add shredded cheese and stir until just melted. Remove from heat.

3. Warm tortilla in the microwave for about 10 seconds and the spread cheese wedge on top. Evenly spoon spinach mixture on top of cheese and then add diced tomatoes. It'll look something like this...

4. Fold in the sides of the tortilla and carefully roll it up!

Just 199 calories and SO SO good!

Ovenbaked Omelette

2009-05-30T10:39:00.004-04:00

Hungry Girl calls this one the Ginormous Oven-baked Omelette...and she wasn't kidding.

This breakfast could easily be prepped the night before and then just popped in the oven in the morning. Or you could just make it for dinner one night like I did. I skipped the parmesan topping and really didn't miss it. The best part is it is only 140 calories a serving...which is 1/4 of the monstrosity you see picture above!

Hungry Girl's Ginormous Oven-Baked Omelette

2 cups fat free liquid egg substitute

1/2 cup fat free milk

1/2 cup reduced fat shredded cheese (any flavor)

1 cup sliced bell peppers (I used red and green)

1 cup sliced mushrooms (skipped these)

1/2 cup sliced tomatoes

1/2 cup sliced onions

1 T reduced fat parmesan grated topping (skipped this)

3/4 t garlic powder

1/8 t black pepper

1. Spray a deep, round casserole dish with nonstick spray. Pour egg substitute and milk into the dish. Add shredded cheese, tomatoes, garlic powder and black pepper and stir until mixed well.

2. Bring a large pay sprayed with nonstick spray to high heat and saute peppers, onions, and mushrooms for 2 minutes or until they start to brown. Add the veggies to the casserole dish and mix.

3. Bake at 375 for 30 minutes. Remove and cover with parmesan cheese.

4. Return to oven to bake for 20-25 minutes more or until the omelette has puffed and is firm.

5. Allow to cool slightly before cutting into 4 slices.

I topped mine with hot sauce and served it with these butternut hashbrowns (surprisingly super tasty! with some ketchup on top they tasted like the real thing!).

Lastly, here's a picture of Deacon in his bad to the bone flaming bandana looking super tough.

Cheeseburgers Done Light

2009-05-25T09:56:00.005-04:00

It's Memorial Day so I'm sure many of us will be firing up the grill later on today! It's been raining for about 7 straight days here in Florida so I'm looking forward to getting to use our grill again!

We definitely won't be eating on the light side during our cookout tonight...but I did try out this Hungry Girl recipe last week and it was GREAT! Definitely provides that cheeseburger taste you want without all the guilt. Plus, the fiber makes it more satisfying and filling than anything you could get from a drivethru. Seriously, try this out!

You can't really tell from the picture but I had loaded it up with lettuce, tomatoes, mustard and ketchup.

And since I'm crazy behind on blogging, here's some of what we've been up to for the past few weeks:

Fabulous trip home to celebrate mom (and a friend's wedding!!).

A much too short trip to see our cutie grandparents.

Pool day(s) with Deacon...this pool lasted a whole 48 hours before he popped it so that's something.

And celebrating 3 wonderful years of marriage!

HAPPY MEMORIAL DAY!!

Layered Mexican Chicken

2009-05-18T18:53:00.005-04:00

I promise I'm still here! Things have been really busy at work lately and between that and being out of town and the usual running around I haven't really gotten my act together to cook too many blog worthy meals lately! Until last night anyway...because how can you seriously make excuses on a Sunday evening?

So I made this Layered Mexican Chicken casserole...

and it was SO good! It tasted a whole lot like enchiladas...and there is nothing wrong with that!

I halved the original recipe as follows to get 6 portions. But I instantly regretted that decision after tasting it...and after Jake beat me home for lunch today and it was gone just like that.

Layered Mexican Chicken

1lb uncooked, boneless, skinless chicken breast

15 oz canned black beans, rinsed and drained

1.5 cups fat free sour cream

1 cup shredded reduced fat Mexican-style cheese, divided

4 oz chopped green chiles

1 tsp ground cumin

1/4 tsp black pepper

6 medium corn tortillas, cut into 2 inch strips

1/2 cup salsa

1. Place chicken in medium saucepan and fill with enough water just to cover chicken. Place pan over medium high heat and bring to a boil. Reduce heat to medium and simmer 10-15 minutes until chicken is cooked through. Drain and cut into one inch pieces when it is cool enough to handle.

2. Transfer chicken to large bowl and add beans, sour cream, 1/2 cup of shredded cheese, chiles, cumin, and pepper. Mix well and set aside.

3. Arrange half of tortillas in the bottom of a prepared casserole dish that has been sprayed with olive oil cooking spray. Overlap the pieces to cover the surface. Top tortillas with half of the chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining 1/2 cup of cheese.

4. Bake at 350 for about 30 minutes until filling is bubbly and cheese is melted. Let stand 5 minutes before slicing into 6 pieces. Serve with salsa on the side.

Totally worth the measly 6 points per serving!

Cut backs

2009-05-04T08:55:00.002-04:00

Haven't been doing a lot of cooking lately...still trying to undo what I did in California between the Sprinkles cupcakes and In-n-Out burgers! But I did make some fun cupcakes this past weekend to share with friends! Check it out on my cupcake blog!

California Dreamin'

2009-04-20T17:48:00.006-04:00

We're back from a fabulous vacation in Southern California!! I had never been that far west and just loved every minute of the trip (it went by much too fast!). We started in Santa Barbara and made our way down the Pacific Coast Highway to Orange County! We got to catch up with some friends and see some beautiful scenery...and taste some excellent wine!!

Here are some highlights:

Sunset in Santa Barbara...it was incredibly windy (I kept blaming the Santa Ana winds) and COLD but it was BEAUTIFUL.

Wine tour in Solvang and Los Olivos. The picture below was taken at the tasting room at the Koehler Winery.

Roblar Winery...by far the most beautiful.

Any Sideways fans will recognize this spot:

Quick tour of Pepperdine University...how do these kids get any studying done with views like this?!

Lunch at Moonshadows in Malibu...made infamous by Mel Gibson's drunken rant. The views are amazing...right on the Pacific Ocean.

Had to stop by UCLA where Jake tried his best to get into Pauley Pavillion...he had to settle for a picture with the Bruin instead.

Santa Monica pier:

Beverly Hills! I'm the creepy creepster hiding out behind the sign.

Rodeo Drive!

Hollywood Walk of Fame

The Pacific is COLD!

Dodgers Game!

Good friends:

And good food (Sprinkles Cupcakes & In-n-Out Burger):

Hopefully I'll be back in the kitchen soon! Preferably making lighter fare...did I mention Sprinkles and In-n-Out burger?!

2nd Annual Doggie Egg Hunt!

2009-04-13T08:21:00.006-04:00

This past weekend Deacon was the gracious host of the Second Annual Doggie Egg Hunt! He got to invite 2 of his buddies over to hunt for eggs filled with wheat-free dog treats (one of his pals has an allergy!) and enjoy some playtime.

Finnegan the Pug was the only one to actually find an egg on his own...but Deacon and Bella loved sharing the treats he found!

And here's a look back at some pics from last year's egg hunt...I can't believe Deacon was ever this small!

One thing hasn't changed even if he's added 65+lbs...and that's his love of hunting lizards and rustling them up out of the jungle that is our backyard!

Lizard hunter then....

And now....

Happy Easter!!

2009-04-06T10:32:00.003-04:00

I saw these cakepops on Bakerella's blog a while ago and thought that there just couldn't be anything cuter! And then my friend Kara, blogged about her foray into the cupcake bite world and her results were just adorable too! So when I found myself with a long afternoon and a husband that was out of town, I figured I'd give it a shot!

I used red velvet cake and cream cheese frosting as suggested by Bakerella. These little chicks are not only adorably cute, but they also taste great! Usually when something is too cute or pretty to eat, it tastes pretty vile...not so with these little guys! I played Easter bunny today at work and passed these out and they got rave reviews!

Bakerella's site walks you through exactly how to do it...and has several other equally adorable ideas for Easter! So I wanted to go ahead and get this posted in case any of you want to give it a try before the holiday! Also, since it took me roughly 5 hours to put these together yesterday, I'll likely be staying out of the kitchen until it is time to eat Easter dinner!

Success!!!

2009-04-01T13:12:00.003-04:00

Check it out:

You are looking at the baby fruits of a plant that I have managed to keep alive for over a week!! 11 days to be exact...and yes, I'm counting!

Plants in my care generally don't do so well. I'm like a highly trained, perfectly methodical assassin when it comes to plants.

Now I just have to keep an eye on these little tomatoes...here's hoping they last long enough to ripen!

And here's a too cute picture of Deacon that my friend Heather took this weekend at the beach.

Vote for me!!

2009-03-30T08:17:00.003-04:00

Voting is now open for this month's Iron Cupcake Challenge at No One Puts Cupcake in a Corner! This month we had to use nuts or seeds in our cupcake creations. So I came up with an All Grown Up Almond Joy Cupcake...

and a Peanut Butter and Banana Cupcake!

Be sure to vote for BOTH of my cupcakes (you can vote for up to 3 creations...but if you just stop at my two it's fine by me!!) :)

Voting is open until this Friday at 12 (central time) so be sure to tell your friends to vote too!

Chicken Curry Pasta

2009-03-26T08:45:00.002-04:00

I told you it was time to get creative since we're at the end of the month, at the end of the budget and taking a grocery store hiatus. The meal below was quick, inexpensive (especially since I already had everything...but the ingredients themselves are budget-friendly) and very good!

I based the recipe on one my mom described to me over the phone and then I added in a couple different twists based on what I had in the kitchen. I would have prefered to use wheat pasta but we were out...if you have it at home, I think it would really add to the flavor (and nutritional benefits) of this meal.

Chicken Curry Pasta

1/2 lb pasta
1/2 tsp curry powder
1/2 tsp salt
pepper
3 diced roasted red peppers (packed in water)
1 can Italian style diced tomatoes
1 small onion, diced
Shredded or diced cooked chicken (I used roughly the equivalent of a breast and a half)
Several halved cherry tomatoes

1. Prepare pasta according to package directions.

2. Combine the curry powder and salt in a small bowl along with a couple of turns from the pepper mill. Saute onions on medium high until they begin to soften...about 5 minutes. Add tomatoes, red peppers, cherry tomatoes, chicken and spices, mixing to coat all ingredients with the tomatoes sauce and spices. Reduce heat to medium and simmer until everything is heated through.

3. Add the pasta to the chicken and curry mixture and toss to combine.

That's it! I hadn't cooked with curry in ages...after remembering how such a small amount of curry can go such a long way in terms of flavor, I'm definitely going to be looking for more ways to incorporate it into our meals.

Search the web...earn swagbucks!

2009-03-24T08:22:00.002-04:00

I just found out about this great site called Swagbucks through MoneySavingMom. You basically have the opportunity to earn swagbucks/points for simply doing internet searches through the swagbucks site. Then you can cash in your swagbucks for various prizes including things like giftcards to Target, Starbucks, Amazon, etc. Super easy, right? Who couldn't use a cup of coffee just for doing what we already do every day?!

If you're interested in joining SwagBucks, you can go here and tell them I sent you!

Spuds and Studs

2009-03-20T08:42:00.007-04:00

My dad makes THE best potato soup. I'm still not entirely sure how he does it...I should definitely get to the bottom of that...but trust me when I say it is the BEST. It is everything potato soup should be in terms of texture and taste.

This recipe is not in the same league...but it is quick, inexpensive, lowfat and tasty nonetheless. I topped ours with some turkey bacon and it tasted very similar to eating a loaded baked potato.

I'm finally at the bottom of my giant bag of potatoes I got on sale earlier this week....so back to non-potato fare next week, I promise!!

So that covers the spuds....now on to the stud!

Here's some recent pics of Deacon at 15 months old. We're not thinking he'll get any taller, but he'll continue to fill out a bit and continue getting his big boy coat until he is 2 years old. Which is a bit daunting since he already tips the scales at 82lbs.

The picture above is one of the few I've been able to capture where there hasn't been grass, twigs, or other various contraband hanging out of his mouth.

Doesn't he look so cute?! Stud may have been the wrong choice of words given his little surgical alteration a few months back. But I think you get my point...

Baked Potato Eggs

2009-03-18T08:44:00.003-04:00

Sounds weird, right? Well, they look kinda weird too...but they taste great!

I found this idea from Real Simple (their picture is WAY more appealing than mine!). At first, the ingredients seemed like such an odd combination to me. But then some of my favorite breakfasts are those skillet type deals with the hash browns, and sausage and eggs all mixed together...which is pretty much what you end up with here.

2 large baking potatoes
2 tablespoons butter
1/4 cup grated Parmesan
2 precooked turkey sausages, diced (I used 4 pieces of turkey bacon, crumbled)
4 large eggs

1. Heat oven to 400° F.

2. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes.

3. Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow.

4. Arrange on a baking sheet and cook 10 to 15 minutes or until set.

Such an inexpensive and hearty meal!! It definitely will serve 4...I was surprised at how full I was after 1 half of a baked potato...and the leftovers don't reheat all that well so I'll probably just half the recipe for the 2 of us next time.

Easy Italian Calzones

2009-03-16T08:52:00.002-04:00

Back in our college town of Winston-Salem, NC (Go Deacs!) one of our favorite Italian restaurants was a little place called Elizabeth's (sounds like authentic Italian, right?).

It wasn't our favorite because of their stellar service...it always took an eternity to get your food, but hey, we were in college, where did we have to be?

What kept us coming back was their calzones. They were embarassingly large and absolutely stuffed with toppings...you could easily get 3 meals out of 1 of these calzones.

So when I saw a tube of Pillsbury pizza crust and some turkey pepperoni in the fridge over the weekend, I couldn't help but remember those calzones and then I had to have one.

To make these at home, I sauteed some green pepper and onion with 2 links of hot Italian chicken sausage (casings removed). I rolled out the tube of Pillsbury pizza crust (it's quite good when you don't have time to make your own crust) and cut it into 3 equal parts which I then rolled out into circles. I put some of our favorite marinara sauce down the center of each piece of dough (not too much or it will get soggy) and topped it with the sausage mixture, some turkey pepperoni and the Sargento brand Italian cheese blend. Then fold the dough to cover the filling and press the edges to seal (my technique here still needs some work as you can see in the photo). Bake on a greased baking sheet at 375 for 25-30 minutes or until golden brown. Top with grated parmesan and serve with marinara sauce for dipping!

Stuffed Peppers

2009-03-12T09:59:00.006-04:00

I've tried and tried to find a stuffed peppers recipe that I really liked but they always seem to come up short. At the end of last week when I was rifling through the pantry to see what I could throw together for dinner, I found a box of Zatarain's black beans and rice that I had picked up on sale a while back. And then I remembered the spicy Italian chicken sausage I had in the freezer...and the red peppers sitting in the crisper....and I decided to give stuffed peppers another chance.

I followed this Zatarain's recipe and we both really loved the meal! The peppers stayed tender crisp and were a great accompaniment for the rice mix and spicy sauce. I don't know what they put in that seasonings packet with the beans and rice but it is so good! The bit of cheese on top didn't hurt anything either! So next time you see Zatarain's Buy One Get One Free, definitely give this recipe a try!

Broccoli Cheddar Egg Puff

2009-03-11T15:10:00.004-04:00

I was (and remain) pretty excited about this recipe...my husband, not so much. But I see a lot of potential in this little egg bake where I'm pretty sure he just saw broccoli...a vile weed in his eyes.

Here's the recipe as I found it on startmakingchoices.com:

1-1/2 teaspoons Canola Oil
2 cups frozen broccoli florets, thawed, drained and chopped
1/2 cup chopped onion
1/2 red bell pepper, chopped
1-3/4 cups fat free milk
1-1/2 cups Egg Beaters
1 cup reduced fat all-purpose baking mix
3/4 cup shredded reduced fat Cheddar cheese, divided

1. Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray.

2. Heat oil in medium nonstick skillet over medium-high heat. Add broccoli, onion and red pepper; cook and stir 4 minutes or until crisp-tender. Remove from heat.

3. Combine milk, Egg Beaters, baking mix and about half of the cheese in large bowl. Beat with wire whisk until blended. Add vegetables; mix lightly.

4. Pour mixture into prepared baking dish. Bake 40 minutes. Sprinkle top with the remaining cheese. Bake another 10 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

I had fresh broccoli so I used that...and used a reduced fat Italian blend of shredded cheese since that's what I had in the fridge. I thought this turned out to be like a puffy omelet and just thought in the future it would be a great way to use up veggies we have lying around that are on the verge of getting too ripe. As I mentioned, Jake wasn't a big fan...but that just meant more leftovers for me which I thought worked equally well for dinner, breakfast or lunch! I think I might be able to change his mind if I leave out the broccoli next time!

Bikini Friendly Banana Bread

2009-03-09T09:21:00.004-04:00

It's about to be 83 degrees here in Orlando today! Definitely feels like spring (well really it's all just summer here) has arrived! It really snuck up on me this year...

Here's a quick and easy recipe that is bathing-suit-season-friendly! Yet another one from Hungry Girl! Can you tell I'm a fan?!

Banana Bread

1 1/4 cups whole wheat flour

1/4 cup all purpose flour

3/4 cup granulated Splenda

1 1/2 cups mashed ripe bananas (about 3 bananas)

1/2 cup fat free liquid egg substitute (I used Publix Eggsters)

1/2 cup no sugar added applesauce

2 tsp baking powder

1 tsp vanilla

1/2 tsp cinnamon

1/2 tsp salt

1. In a large bowl, combine all dry ingredients.

2. In a separate bowl, mix the mashed bananas, egg substitute, applesauce and vanilla (all the wet ingredients). Add this mixture to the dry ingredients and stir until just blended.

3. Spoon batter into a large loaf pan sprayed with nonstick spray.

4. Bake at 350 for about 50 minutes are until a knife inserted in the middle comes out clean.

4. Allow to cool slightly before cutting into 8 slices (just 2 pts per slice!).

I sprayed ours with zero-calorie butter spray and it made a great breakfast or after dinner snack!

Vote for Me!

2009-03-02T08:34:00.003-05:00

I finally got it together and entered the Iron Cupcake Earth challenge for this month! The ingredient we had to use was coffee, so I created a Mocha Valencia Cupcake based on my favorite Starbucks beverage!

I blogged about it here...but more importantly, you can go here and vote for Christie's Cupcakes!!

Taco Soup/Chili

2009-02-26T10:25:00.004-05:00

I've been trying to be more careful with how I'm spending our food dollars and trying to get the most bang for our buck. So in shopping good sales and using coupons, I've stockpiled quite a random assortment of items in the freezer, fridge and pantry. I've never been one of those cooks that can just look in the pantry and come up with something for dinner...I always have to have a carefully laid out menu. But I'm trying to get better about that. I'm hoping to skip a trip to the store at least once a month so we can use what we have at home.

So this week after perusing the kitchen, I thought I had the makings of what could be a really good taco soup! I think it turned out really tasty...slightly more on the chili side than the soup side due to its heartiness, but overall I was really excited with how this original creation turned out!!

Taco Soup

1lb lean ground beef

1 red pepper, diced

1/2 large sweet onion, diced

Taco Seasoning to taste

1 tsp chipotle chili powder

1.5 tsp chili powder

1 tsp cumin

1/4 tsp garlic powder

14.5 oz can fire roasted diced tomatoes

8 oz tomato sauce

14.5 oz can diced tomatoes with green pepper, celery and onion

Small can diced green chilis

1 package frozen corn, thawed

15 oz can black beans, rinsed and drained

8 dashes Texas Pete

1. Brown ground beef while sauteeing peppers and onions. Once beef is browned and veggies are tender-crisp, add taco seasoning, chili powders, cumin and garlic powder stirring until everything is coated.

2. Transfer beef and veggies to a large stock pot. Add tomatoes, tomato sauce, chilis, corn, black beans and Texas Pete (I did not drain the tomatoes before adding but did drain the chilis). Let simmer over medium heat for at least 20 minutes or until ready to serve!

We topped ours with some shredded cheese, sour cream and sliced jalapenos! The chipotle chili powder really gave it a nice kick and the leftovers the next day were even better!

Million Dollar Dog

2009-02-24T09:11:00.001-05:00

In this time of economic turmoil, I thought I'd share with you one of our most significant investments. Quite costly, lots of risk but really great rewards....some days more than others as you'll read below...

His name is Deacon, but he responds only to Sir. As in "Excuse me, Sir...would you like to go outside now?" or "If it's not too much trouble, Sir, I'd love to have my seat on the couch back."

I blogged about Deacon's hip surgery and recovery numerous times on here over the last 3 months. We definitely breathed a sigh of relief when that was all over...the surgery, the prescriptions, the followup xrays...let me tell you, that doesn't come cheap. We naively thought the worst was behind us.

We've had quite a crazy 72 hours with our wonderpup. Turns out pink eye is just as contagious among dogs as it is kids and apparently just as rampant in daycare. You want to have a good time? Try getting eye drops in a wriggly dog that is pretty sure you are trying to kill him. After about 10 minutes of trying each time (3 times a day) he pretty much has eye drops everywhere but in his eye.

But it gets better (or worse). Yesterday when I got home, I found several hot pink shards in the bathroom that looked a little suspect. Upon closer examination, I was able to fit some pieces back together...just enough to clearly see the word "Bic"...and that's how I discovered that Deacon had eaten a disposable razor. Ugh.

So after a panicked phone call to Jake and the vet, off we went to get xrays which confirmed the genius that is Deacon by a shiny, bright razor-shaped spot in his tummy. And now we're playing the waiting game for the next 36 hours and maintaining a vigilant poop patrol to make sure all passes uneventfully. Isn't that fantastic?!?

I asked the vet if they would consider a frequent patient discount program...they tried to tell me about pet health insurance but I'm pretty sure we'd have a tough time sneaking Deacon by the rigorous insurability questionnaires. I'd wager a guess you have to pay big time premiums for a dog who has shown a penchant for razors in the past...

For now Deacon is relaxing and enjoying the extra attention...here's hoping everything comes out ok!! :)

He doesn't seem overly concerned...he tends to leave the worrying to his mama!

California Caviar

2009-02-20T08:25:00.003-05:00

We're not talking fish eggs here, people. Instead, allow me to introduce you to one of my FAVORITE dips/appetizers ever. Not only is it delicious, but it really couldn't be any easier to make. I made some California Caviar this week to take over to a party a neighbor was having and picked this particular recipe because it is still homemade but fits into the hectic work week/rushed evenings.

So here's how you make California Caviar. You take 8 oz of your favorite Italian dressing, 6 oz crumbed feta cheese, 1 medium tomato (seeded and chopped), 1 small can of chopped green chile's, and 1 small can of chopped black olives. Mix it all together and throw in some cilantro to taste and then just let it sit in the refrigerator overnight. It is great served with corn chips and until last night, that's the only way I'd ever had it.

But then I had a brainstorm. We're getting to the end of the week, need to make a trip to the grocery store, and generally by this time in the week the dinner supplies are running a little low. What I did have on hand was some chicken and a little bit of the California Caviar I had set aside. So here's where I got really smart.

Turns out California Caviar makes an AMAZING topping for grilled chicken. It's based on Italian dressing which in and of itself can work as a simple marinade. But throw in the other ingredients and you've got yourself a seriously delicious piece of chicken. So good! From now on, I'm setting aside a bit of the dip every time I make it for this purpose!

Chicken with Slow Roasted Tomatoes and Cheese Grits

2009-02-16T09:21:00.004-05:00

Can you believe this weekend was the first time I ever cooked a whole chicken?! I discovered I didn't care for the fact that there was no "neat" little bag of innards inside like you find with turkeys...I reached in expecting to find said bag and pulled out an actual chicken liver. Gag. So the first thing I learned was to look into the cavity before reaching inside!

And there was another first this weekend. For the first time ever I actually tried a recipe out of the Food & Wine magazine I've been receiving for the past several months. I got some crazy good discount on the magazine but overall have found the recipes way too complicated in terms of ingredients and actual work. But this one for Chicken with Slow Roasted Tomatoes and Cheesy Grits didn't seem too difficult...and honestly, you throw cheese grits into any recipe and I pretty much have to make it.

The chicken and tomatoes were super easy to make and were really tasty. The chicken stayed really moist and I loved how hands off the whole meal was...until it was time to make the au jus. Still not complicated, but I think I used almost every dish and utensil in my kitchen before we finally sat down to eat. Another annoying thing about Food & Wine...this was deemed a Week Night Deluxe dinner...week night?! Who has roughly 2 hours to prep and roast a chicken on a week night?! Finding the time on a Sunday afternoon was pushing it!

8 plum tomatoes, halved lengthwise
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
4 large rosemary sprigs
One 3 1/2-pound chicken
2 white onions, cut into wedges
1/2 cup dry white wine (I used Chardonnay)
Cheese Grits

1. Preheat the oven to 350°. On a rimmed baking sheet, toss the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Turn the tomatoes cut side down and scatter the rosemary around; bake on the bottom shelf of the oven for 1 hour and 15 minutes, or until very soft and starting to brown. Let cool, then discard the skins.

2. Meanwhile, in a roasting pan, rub the chicken all over with 1 tablespoon of the oil and season with salt and pepper. Scatter the onion wedges around the chicken, drizzle with the remaining 1 tablespoon of oil and season with salt and pepper. Roast the chicken and onions in the upper third of the oven for 1 hour and 10 minutes.

3. Increase the oven temperature to 450°. Add the wine to the pan and roast the chicken for about 20 minutes longer, until the onions are well browned and the chicken is golden and the cavity juices run clear. Pour the cavity juices into the pan. Transfer the chicken and onions to a platter; let the chicken rest for 10 minutes.

4. Set the roasting pan over moderately high heat and add 4 of the tomato halves and 1/2 cup of water. Simmer, scraping up any browned bits and mashing the tomatoes, until reduced by one-third. Strain the jus into a saucepan and season with salt and pepper. Carve the chicken and serve with the tomatoes, onions, tomato jus and Creamy Cheese Grits.

If this recipe piques your interest, use these cheese grits instead of the recipe included in Food & Wine...I haven't found any that beat these yet!

Ready for Spring...and Pink Lemonade

2009-02-13T08:41:00.005-05:00

It's another 80 degree day here which makes it feel like spring is already here! So that gets me thinking of fun spring-time things which includes one of my favorite cocktails ever!

This Pink Lemonade Cocktail from Southern Living is sooooo good! It's really refreshing and is definitely one of my go-to drink recipes for spring and summer entertaining. Though truth be told, I made some of these for a get together for the AFC Championship this year in January. Don't judge me. It's Florida, anything goes around here.

All you have to do to make these drinks is combine 1 (12-oz.) can frozen pink lemonade concentrate, thawed with 3 (12-oz.) bottles of chilled beer (not dark beer) and 3/4 cup chilled vodka.

Serve over ice and garnish with fresh citrus slices. Enjoy!

I'm not a beer drinker by any means....in fact, this is the only way I'll actually drink beer. So don't let that dissuade you from trying these if you aren't typically a beer fan either!

Skinny Spinach Dip

2009-02-09T08:30:00.004-05:00

You have got to try this dip. But a fair warning...once you do and you realize you can have spinach dip at home any time you want it, in no time, and you don't even have to feel guilty for eating it, you could very easily become obsessed.

This Spinach Dip was my latest trial from Hungry Girl's cookbook and as I'm finding with all her recipes, it did not disappoint!

Hungry Girl's Rockin Restaurant Spinach Dip

4 oz. Lifetime Fat Free Monterey Jack Cheese (or another fat-free white hard cheese, like Muenster or Mozzarella)
4 tbsp. fat-free sour cream
10 tsp. Kraft Reduced Fat Parmesan Cheese
1 clove garlic, minced
2 tbsp. shallots, chopped finely
6 tbsp. fat-free mayo
1 oz. light soy milk
1 – 10 oz. pkg. chopped spinach, thawed and drained
4 oz. water chestnuts, chopped

1. In a medium-sized saucepan, melt your Monterey Jack over a low flame.

2. In a separate pan, saute garlic and shallots with some nonstick cooking spray.

3. Add soy milk to melted cheese, stirring continuously.

4. Next, add mayo, sour cream and parmesan into your cheese mixture, still stirring over low heat. Add your sauteed garlic and shallots, as well as water chestnuts. Add your well-drained, chopped spinach and mix thoroughly.

5. Spoon your dip into a medium-sized casserole dish and bake in a preheated 325-degree oven for 20-25 minutes. Voila! Your spinach-y masterpiece is complete. You may add salt and/or pepper if desired. Serves 6-8. (1/8 of the dip is 1 point)

I followed the recipe pretty closely...I did use regular skim milk instead of light soy because it's what I had at home. I also used a reduced fat cheese instead of a fat free...and it was closer to 6oz than 4oz. I found these Kraft blended cheese blocks (I think the one I used was swiss, monterey jack...and something else I can't remember) and it worked perfectly! So while my final version wasn't quite as skinny as Hungry Girl's it was still a very delicious, guilt-free snack.

Grilled Sirloin Salad

2009-02-05T09:01:00.002-05:00

Isn't this a summery looking salad that gets you thinking warm thoughts of cookouts and lazy days at the beach?!

That's what I was going for when I threw this steak salad together last night anyway. Had to use the Foreman Grill since it was something ridiculously cold here in Florida yesterday evening. But it turned out really well (I'm really looking forward to my lunch break and the leftovers).

Grilled Sirloin Salad
(Source: Cooking Light, June 2003)

1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound lean boneless sirloin steak, trimmed
8 cups spring-blend salad greens
1 1/2 cups red bell pepper strips
1 cup vertically sliced red onion
1 tablespoon chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

1. Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

2. While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Nutritional Information: Calories: 278 (28% from fat) Fat: 8.7g (sat 2.7g,mono 3.7g,poly 1g) Protein: 30.4g Carbohydrate: 22g Fiber: 6.1g Cholesterol: 76mg Iron: 6.1mg Sodium: 530mg Calcium: 106mg (Just 5 little Weight Watchers points per serving)

I left out the lemon juice just because I forgot to add it...didn't miss it though. I also did throw in some grape tomatoes and thought those were an excellent addition to the salad. Overall very flavorful, very quick and easy, and definitely makes me ready for summertime!

GO STEELERS!

2009-02-03T10:19:00.004-05:00

SuperBowl XLIII did not disappoint! Not only did my Steelers pull it off but it was such a great game with such an exciting ending! Jake was fortunate enough to get a ticket to the big game...and his seat was in the front row of the upper deck in the corner where Holmes made the catch...leaving him with a perfect view of the greatest moment in the history of the Super Bowl. Just sayin.

Deacon enjoyed Animal Planet's Puppy Bowl far more than the real game...but he was a trooper and hung out with his very own terrible towel.

Still trying to eat lighter and leaner is a bit of a challenge when there is yummy Super Bowl snack food on the table. But this Hungry Girl Ate-Layer Dip was actually really tasty! My sister put this recipe together in what seemed like no time. The butternut squash layer is a bit unusual...tastes fine but the texture is a bit odd...I don't see any reason why you couldn't use fat free refried beans instead.

Slacking...

2009-01-29T08:29:00.001-05:00

Sorry for the lack of posts this week! I challenged myself to not go to the store this week and instead to try to make a dent in our overflowing pantry, fridge, and freezer. The result of that has been some creative and some not-so-creative dishes that all pretty much fall short of blog-worthy. Seriously, plain ol' spaghetti is on the menu for tonight...nothing exciting.

It has been somewhat shocking to see just how long we could live off the food we've accumulated in the house. I feel like we could go at least a whole additional week without having to hit up the Publix. Of course we would be eating grilled cheese and tomato soup but we are in no way above that (in fact, it's one of our favorite meals!). Just another reminder of how blessed we are!

So hopefully I'll have some fun recipes to share next week when we recommit to eating better. That's on hold for now as we get ready for the Superbowl and the feeding frenzy that comes with it!

GO STEELERS!!

Baked Mac & Cheese

2009-01-26T10:13:00.004-05:00

I love good macaroni and cheese (remember this?). Maybe it all started back in the college days of Easy Mac...or even before that when we would go to Picadilly Cafeteria (can you believe they have a website?!) with the grandparents and I'd always opt for macaroni as one of my side "veggies." Or maybe it was the fellowship dinners at church growing up (man, those ladies could make some macaroni). However it started, I usually find myself compelled to try out new macaroni and cheese recipes when they cross my path.

This one was posted on weightwatchers.com not too long ago, and I had a chance to try it out last week. Very tasty mac n cheese with a satisfying breadcrumb topping that makes it reminiscent of the good cafeteria style stuff. You can even afford to overindulge a bit since it isn't even bad for you!

12 oz uncooked macaroni, elbow-type
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded (I used a colby and monterey jack blend)
1 tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 tbsp dried bread crumbs
2 tbsp grated Parmesan cheese

1. Preheat oven to 350ºF.

2. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

3. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.

4. Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.

5. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

6. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving at 5 pts per serving.

Pay no attention to that oven "fried" chicken...it was a bust.

And since it's been a while since I posted about our favorite furry friend who is doing just fabulously on his brand new hip, here's a pic of him from this weekend after a day at the doggie spa. The groomer was going for Steelers colors with the yellow and black bandana.

And one final picture that clearly shows his annoyance over my puparazzi-type antics...can't help it, he's just too cute!

Hungry Girl Hotcakes

2009-01-21T12:34:00.005-05:00

I'm obsessed with the Hungry Girl website these days. I especially love when she takes some of my favorite fast food type meals and makes her own leaner version. (If that appeals to you, go to her site and sign up for her emails...she featured a swap yesterday for the Taco Bell Crunchwrap Supreme...which one of my fabulously witty friends cleverly named the "Fat Frisbee" back when they first came out...so gross if you stop and think about what you're eating...so just don't think...or make Hungry Girl's better-for-you version!)

Last week I found a swap she did for IHOP's chocolate chip pancakes and tried it out this past Monday morning since we were both home from work. I like her simple recipes because once you make a few you'll find you have ingredients on hand to make almost everything in her cookbook/on her site. These pancakes did not disappoint and were the perfect breakfast to savor a Monday morning when we could actually sleep in!

Just 4 pts for 2 pancakes (maybe a tad more if you go a little heavier on the sugar free maple syrup and add some sugar free chocolate syrup drizzles!)

Turkey Burgers Revisited

2009-01-15T08:49:00.004-05:00

I've previously posted about the world's best turkey burger and still maintain that particular version is the best ever. But even though the world's best turkey burger is incredibly tasty...it still isn't entirely diet friendly between the oil and herb marinade and Parmesan slices. Looking a head to a weekend filled with out of town guests, football (GO STEELERS!) and a trip to the Brazilian steakhouse, we needed something light.

So I threw together this Italian Turkey Burger recipe last night. Very, very simple and quick and definitely does have a flavor reminiscent of Italian sausage as the recipe claims. Not as good as the turkey burger mentioned above...but still a very good option. My husband says he would actually eat the original turkey burger 9 times out of 10 over a real burger...the Italian turkey burger didn't quite receive such a glowing review. But if you're really watching what you're eating and still are craving that burger (or Italian sausage), this is a keeper! I do think the grilled onion rings from the original recipe would be fantastic on top of these burgers too.

1 spray(s) cooking spray
1 pound(s) lean ground turkey
1/3 cup(s) onion(s), chopped
2 tsp minced garlic
2 tsp fennel seed
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
4 spray(s) olive oil cooking spray
2 small tomato(es), ripe, yellow and/or red, thinly sliced
1 cup(s) basil, fresh, leaves, torn or thinly shredded
4 item(s) reduced-calorie hamburger roll(s)

1. Coat a grill or grill pan with cooking spray; preheat to medium-high.

2. In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray.

3. Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more. (it took us quite a bit longer than 10 minutes until they were done)

4. To serve, top grilled rolls with tomato slices and burgers; garnish with basil. Yields 1 burger per serving at 5 points per serving. (I didn't have fresh basil on hand but it would definitely be tasty on these burgers)

Stir(fry) it up!

2009-01-12T08:43:00.003-05:00

Here's a quick, tasty, and good-for-you dinner that just requires a few ingredients! I liked it even better for lunch the next day with a little bit of soy sauce.

Stirfried Chicken with Red Peppers, Broccoli and Cashews

2 tsp vegetable oil, divided
1 tsp sesame oil, divided
1 1/2 tbsp ginger root, finely chopped
3 small garlic clove(s), finely chopped
1 pound(s) chicken breast, uncooked, boneless, skinless, cut into 1/2-inch pieces
1 large sweet red pepper(s), cut into 1-inch pieces
2 cup(s) broccoli, florets
2 tbsp low-sodium soy sauce
20 item(s) Cashews, roasted, unsalted, roughly chopped

1. Heat a large nonstick skillet over high heat (be sure to use some cooking spray too to make sure you don't have to use a lot of elbow grease to clean your pan when you're all done).

2. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.

3. Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve. Yields about 1 3/4 cup per serving for 5 points per serving.

**In other news, Deacon had his last xrays last Wednesday and is perfectly healed and recovered from his TPO! And what's even better is that his other hip looked as close to normal as possible according to the vet (hip dysplasia is almost always bilateral affecting both hips). So we couldn't be happier with the results of the surgery! Deacon is enjoying some off-leash time in the backyard and reminding us of exactly how quick he is...especially when he's got something he isn't supposed to!

Easy Roasted Pork Tenderloin

2009-01-09T09:33:00.003-05:00

So we just passed the 1 week mark of 2009...how are those New Year's resolutions coming? I've made it to the gym one whole time which is something, right? I'm telling myself it's ok though because we've been eating healthier and lighter and that's pretty much the same thing. Don't burst my bubble.

Here's another fabulous WW recipe I found that turned out great! Good enough for company even!

Roasted Pork Tenderloin

1 spray(s) cooking spray
2 tsp dried thyme, or 2 Tbsp freshly chopped thyme
2 tsp dried oregano, or 2 Tbsp freshly chopped oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp table salt
1 tsp black pepper, freshly ground
2 tsp olive oil
2 pound(s) lean pork tenderloin

1. Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.

2. Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside.

3. Rub oil all over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan.

4. Roast until an instant-read thermometer inserted in center of pork reads 160ºF, about 30 minutes.

5. Let stand 10 minutes before slicing crosswise into thin (about 1/2-inch thick) slices. Yields about 3 ounces per serving for just 3 points a serving!

Penne with Peppers and Sausage

2009-01-08T08:56:00.004-05:00

I've posted before about one of our favorite Italian recipes so I was thrilled to find a lighter version on weightwatchers.com. This one is served over whole wheat penne pasta instead of parmesan cheese grits, but it is still really tasty!

Penne with Peppers and Sausage

1 spray(s) cooking spray
2 medium green pepper(s), cut into thin strips
1 medium garlic clove(s), minced
1 medium onion(s), thinly sliced
1 cup(s) mushroom(s), sliced
1 pound(s) turkey sausage, spicy-Italian flavor (I used Publix Greenwise Hot Chicken Sausage)
1/8 tsp dried oregano, crushed
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
1/4 small crushed red pepper flakes
14 1/2 oz canned diced tomatoes
3 cup(s) cooked whole wheat pasta, penne, kept hot
6 tbsp grated Parmesan cheese

1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add green pepper, garlic, onion and mushrooms; cook, stirring frequently, until almost tender, about 7 to 8 minutes.

2. Remove turkey from casings; add turkey to skillet and brown until no longer pink, stirring occasionally, breaking it up with a wooden spoon as it cooks, about 6 minutes. Add oregano, salt, black pepper and red pepper flakes; stir in tomatoes. Simmer until heated through and to allow flavors to blend, about 5 minutes.

3. Spoon penne into a deep serving bowl; top with sausage mixture and sprinkle with cheese. Yields about 1 1/2 cups per serving at 6 points a serving!

French Toast

2009-01-06T09:36:00.003-05:00

I am loving the Hungry Girl website and most recently, the cookbook I ordered that compiles some of her best recipes. I love that it includes things like chili dogs, ultimate nachos and the french toast pictured below! In other words, things that aren't usually diet-friendly.

This french toast recipe is simple enough to be thrown together on a work morning and is amazingly good despite its simplicity. We've had it a couple times now and really like it topped with sugar free maple syrup, Fat Free ReddiWhip and fresh strawberries.

Here's how easy it is to make!

3 slices light bread (I used Nature's Own Light Honey Wheat)
1/3 cup egg beaters, original
1/4 tsp vanilla extract
1/2 tsp cinnamon (divided)
1 packet Splenda

Combine egg beaters with extract and half of the cinnamon. Dip the bread in the egg mixture to cover. Cook in a pan sprayed with nonstick cooking spray until both sides are brown. Plate the french toast and sprinkle with the remaining cinnamon and the Splenda. Just 3 pts for 3 slices!

Roasted Brisket

2009-01-05T09:13:00.003-05:00

My family was introduced to brisket years and years ago by some wonderful Jewish friends of ours. We had never had it and loved how tender the slow roasted meat was...almost like a fancier pot roast! We were also introduced to gefilte fish at the same meal...but didn't love that nearly as much! :)

I found this Roasted Brisket recipe which was perfect for the brisket I had picked up and stuck in the freezer the last time they were on sale. I loved this meal...I loved the tomatoey sauce and the roasted vegetables. This is definitely a comfort food for me. I made the recipe as it appears below except that I left out the mushrooms.

1 large onion(s), sliced
2 medium garlic clove(s), minced
1 pound(s) baby carrots
5 oz mushroom(s), sliced (about 2 to 2 1/2 cups)
2 1/2 pound(s) raw lean beef brisket, trimmed, use brisket from the flat half
28 oz canned crushed tomatoes
1 tsp paprika
3/4 tsp table salt
1/4 tsp black pepper
1/4 small crushed red pepper flakes
2 tbsp fresh lemon juice
2 tbsp sugar

Preheat oven to 325ºF.

Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.

In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.

Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.

Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving for 5 points!

Happy New Year & Black Eyed Peas

2009-01-02T08:22:00.006-05:00

Happy New Year, friends! I hope everyone had a fabulous and fun start to the new year. I always love when a new year rolls around...I love the idea that you have the whole year ahead to do with what you want!

For me, a lot of the ol' resolutions this year revolve around getting back in shape. 2.5 years of marriage is starting to show up in ways I didn't want it to so it's time to get it in gear! So that means you'll be seeing a lot more healthy recipes here (hopefully you don't mind!). I'm a big fan of Weight Watchers recipes when we're trying to eat better...they are usually quite simple and tasty for "diet" food. So you'll be seeing a lot of those too!

For starters (and what could be more appropriate for a New Year?) we had this Spicy Collards and Black-Eyed Pea soup (and I found another fantastic blog in the process) yesterday to ring in 2009.

I prepared Susan's recipe exactly as it was posted except for leaving out the chipotle pepper (would have loved it, but didn't have any in the pantry so I added some extra hot sauce).

2 onions, diced
2 ribs celery, diced
1 cup diced green bell pepper
3-4 cloves garlic, minced
2 cups dried black-eyed peas, picked over and rinsed
6 cups water
1 pound collard greens, tough stems removed and greens chopped
1 1/2 teaspoons dried thyme (divided)
1 teaspoon oregano (divided)
1 16-ounce can tomatoes (fire-roasted preferred)
2 cups water (or vegetable broth)
1 tablespoon hot sauce
1/4 teaspoon cayenne (to taste)
1/2 teaspoon chipotle pepper -- (to taste)
1/2 teaspoon smoked Spanish paprika
1 -2 teaspoons salt (to taste)
1 tablespoon double strength tomato paste (or 2 tbsp. regular)
1/4 teaspoon black pepper

Spray a large pot with a light coating of olive oil or non-stick spray. Heat it and add the onions, sauteing for about 5 minutes before adding celery, green pepper, and garlic. Cook, stirring often, for 3 more minutes. Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano.

Cook until peas are tender, about 45-55 minutes (it took about 50 mins for me). Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop.

Makes at least 6 servings. Each provides 242 Calories (kcal); 1g Total Fat; (4% calories from fat); 16g Protein; 45g Carbohydrate; 0mg Cholesterol; 488mg Sodium; 11g Fiber. Weight Watchers 3 Flex Points.

And that yummy cornbread you see pictured above is a Weight Watchers recipe too...shaves 2 points per serving of the normal version without sacrificing flavor.

1 cup(s) uncooked cornmeal, yellow
1 cup(s) all-purpose flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup(s) buttermilk
2 large egg white(s)
2 tsp corn oil (I used canola)

Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.

Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the centre; set aside. Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.

Bake until a wooden pick inserted near the centre comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.

**Stop by Christie's Cupcakes for a 2 point cupcake!

Hash Brown Casserole

2008-12-31T09:14:00.004-05:00

I like hash browns. WAY more than I like homefries. My husband is the exact opposite. In case you are scratching your head wondering what the difference is, at least in our little world, hash browns are shredded and homefries are cubed. I just love the crispiness of shredded and fried potatoes! :)

I found this recipe for hash brown casserole from Southern Living and got really excited...until I realized it called for "cubed hash browns." Impossible! No such thing! But then I found then in the freezer aisle and while I still think hashbrowns should be shredded, this recipe turned out really well! And it is one of those great recipes that you prepare the night before and let sit overnight so all you have to do in the morning is pop it in the oven!

Hash Brown Breakfast Casserole

1 pound ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 3/4 cups milk
1 cup all-purpose baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Garnish: fresh parsley sprigs

1. Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.

2. Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.

3. Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

HAVE A HAPPY AND SAFE NEW YEAR!!

Christmas Casualty

2008-12-30T11:15:00.002-05:00

Here's a series of pics of Deac with one of his new toys on Christmas....he really seemed to like it while it lasted...

And here comes the carnage:

He looks pleased with himself doesn't he? It wasn't too much longer before he got to the stuffing and the reindeer had to be retired...but it kept him busy for a good 3 minutes! :)

Molten Chocolate Cakes

2008-12-30T08:15:00.003-05:00

I had high hopes for these little cakes...who doesn't love slightly underbaked cakes that ooze chocolatey goodness?! Top that with some homemade mint fudge sauce and a scoop of vanilla yogurt and that's pretty much as good as it gets.

I modified the recipe to just make 2 cakes...which gave me 2 chances to get it right. Well, the first cake looked like it was set but with a still slightly liquid center...But when I went to flip the cake out of its baking dish, I ended up with a runny mess. Clearly too underbaked.

So I put cake #2 back in for 5 more minutes. I was way excited when this one flipped out perfectly onto the plate and held its form.

If you look really closely (terrible pictures, I know) you can see the slightest bit of gooey center...yup, overbaked it this time.

But don't let my mishaps dissuade you from trying this recipe! The cakes themselves were very delicious and the mint fudge sauce was excellent! I've copied the original recipe below...but based on my oven and my experience I would recommend baking for 13-14 minutes. My cakes did come from the refrigerator since I had made them the night before.

Molten Chocolate Cakes with Mint Fudge Sauce
(Source: Bon Appetit, January 2001)

Sauce
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract

Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Vanilla ice cream

For sauce:Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

For cakes:Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream (frozen yogurt).

Last minute indulgences of 2008

2008-12-29T08:35:00.003-05:00

Just a couple more days left in 2008...which means just a couple more days til the inevitable new year's resolutions to get back to the gym, eat healthier, drop a few lbs and the like. I'll be hopping on board that train too after an overly indulgent holiday season. But until then, I have a few more recipes you have to try even if they aren't exactly on the lighter side!

Christmas Eve was the second time I've made these filets and they were just as good as I remembered. The blue cheese and panko topping and the red wine sauce are amazing complements to the filet. As good as you'll get in any steakhouse and you can make it right at home!

Blue Cheese Crusted Steaks with Red Wine Sauce
(Source: Bon Appetit, November 2003)

4 tablespoons (1/2 stick) chilled butter
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup low-salt beef broth
1/2 cup dry red wine
1/2 cup coarsely crumbled blue cheese (about 2 ounces)
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh parsley
4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)

1. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.

2. Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)

3. Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.

4. Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.

Oh, and the green beans in the picture above were tossed in a homemade herb butter from this recipe...definitely delicious!

Crockpot Turkey

2008-12-24T08:27:00.005-05:00

In the last bit of hustle and bustle before Christmas, this recipe is a lifesaver!!! So simple and delicious!

I got this recipe from my mom and I'm not entirely sure of its origin! All you need is a 2.5-3lb turkey breast (I had picked one up on sale around Thanksgiving), 1/4 cup apricot preserves, 1 T mustard, 2 t Worcestershire sauce, and 1/4 t black pepper. Then just spray the slow cooker with cooking spray, and place the turkey inside. Mix the preserves, mustard, Worcestershire, and black pepper and spread it over the turkey breast. Cook 8 hours on low or 3-4 hours on high and dinner is done!

And a Very Merry Christmas to you and yours!!!

Mini Ham and Cheese Frittatas

2008-12-23T08:12:00.005-05:00

I've been stressing over what to prepare for my husband's company holiday breakfast buffet since I found out about it a week ago. I love breakfast and preparing breakfast food but this event presented a unique challenge. Normally, I would opt for one of our favorite breakfast casseroles...but that would require sending my favorite 9x13 pan that comes complete with plastic cover and a canvas carrying case complete with a warm pack or cold pack...and I just wasn't sure I'd ever see it again. And Jake asked that he be given "zero responsibility" so that meant finding something that didn't require a special serving dish or serving utensil.

So then I started thinking about baked goods....muffins, breads, etc. But then I figured that is what most people looking for something easily transported and served would be going for and you can't have a breakfast of champions made up only of muffins!

And that's when I came across this recipe for Mini Ham and Cheese Frittatas. A finger food but still "real" food. No serving dish or utensil required!

Obviously, we sampled a few and thought they were great! And knowing that they are a light version made it hard to stop at just at just a few! I doubled the recipe and got 45 mini frittatas...according to Cooking Light a serving size is 3 of these little guys.

Mini Frittatas with Ham and Cheese
(Source: Cooking Light, December 2001)

Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Nutritional Information: Calories: 39 (30% from fat) Fat: 1.3g (sat 0.5g,mono 0.2g,poly 0.1g) Protein: 4.4g Carbohydrate: 2.3g Fiber: 0.4g Cholesterol: 32mg Iron: 0.2mg Sodium: 121mg
Calcium: 80mg

Quick (and Tasty!) White Bean Stew

2008-12-19T09:18:00.004-05:00

I missed the memo that it was going to be 80 degrees this whole week when I headed to the store for my weekly shopping. So we ended up with soup on the menu....soup that we ate in our short sleeve shirts, shorts, and with the a/c running. And Christmas is only a week away!

Fast White-Bean Stew

(Source: Gourmet, January 2007)

2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-ounce) bag baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette

1. Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.

2. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.

3. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

4. While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
Serve stew with toasts

Festive Peppermint Bark

2008-12-18T08:38:00.003-05:00

If you're looking for a last minute recipe to finish off those goodie plates for the neighbors or for an office holiday party, look no further! This Peppermint Bark couldn't be easier and it looks so festive....and it gets rave reviews! I brought this in to work with some other treats and was surprised at how many people asked for the recipe for this easy candy!

Paula Deen's Peppermint Bark

Crushed candy canes, to yield 1 cup (I used about 9 full-size canes)
2 pounds white chocolate (I used Ghiradelli white chocolate chips)
Peppermint flavorings, optional (I left this out)

1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

2. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.)

3. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Salmon Steaks with Orange Balsamic Glaze

2008-12-16T08:19:00.002-05:00

Looking for a quick, delicious and good-for-you meal in the midst of this busy holiday season?! Then consider this my Christmas present to you...Salmon Steaks with Orange Balsamic Glaze.

The original recipe is shown below. I halved it so we would just have enough for the 2 of us...and I used regular orange juice instead of OJ concentrate (I probably used 1/4 cup total). The tangy marinade is excellent on salmon...and a couple of the reviews online noted it worked equally as well on chicken.

Salmon Steaks with Orange Balsamic Glaze
(Source: SELF, July 2007)

1/4 cup orange juice concentrate
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 salmon steaks (about 6 ounces each)
Vegetable cooking spray

Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.

**I let the fish sit in the marinade for about 45 minutes and then baked it at 400 for 20 minutes. For those of you with a Publix nearby, fresh salmon filets are on sale through tomorrow!

**We had the salmon with steamed broccoli and couscous. And discovered that Deacon is a fan of broccoli so that's good news for Jake...yes, my 20-something husband still feeds his vegetables to the dog under the table. A win-win for both of them.

Ginger Cookies

2008-12-15T09:04:00.003-05:00

My KitchenAid stand mixer was pretty much going all weekend. I put on the Christmas carols and churned out ginger cookies, triple chocolate cookies, and peppermint bark to finish up the bulk of my holiday baking.

I LOVE gingerbread and gingersnaps...especially this time of year. Early this year, Kara posted this fabulous looking recipe for soft ginger cookies. And while it took me just about a year to get around to making them (where does the time go?!), they were definitely worth the wait! These little treats smelled amazing while they baked. Like Kara said, I love that these cookies are perfectly round...and they stay soft! Well, at least they stay soft for a day...my coworkers finished off the rest of them this morning before 9am.

Big, Soft Ginger Cookies (From Allrecipes.com)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Deacon is 1!

2008-12-11T09:35:00.007-05:00

Little Deacon turned 1 year old yesterday and I think he had almost as much fun on his birthday as I did! :)

He LOVED his Rachael Ray pet-friendly dinner...He tried to pick around the peas at first but I guess ultimately decided they tasted better than kibble.

And his favorite aunt brought over some special treats from the dog bakery including this adorable little cupcake. Deac is not one for savoring his treats so the fact that it took him 5 minutes to eat this means it was extra special!

This is the "pup"cake we ordered for his big day! Isn't it adorable?!

Apparently it is delicious too...

Finally, it was time to open his present! I think at first he thought this was the present and was pretty excited about it!

But then something else started peeking through the paper....

A brand new octopus toy! It has squeakers in every tentacle and in its head...so he absolutely loves it, but we're not so sure it was the best choice for our squeaking-obsessed puppy!

Happy First Birthday, Deacon!!

Greek Salad Pitas

2008-12-10T09:00:00.004-05:00

Because New Years Day is right around the corner (and with it all of the high hopes of actually keeping resolutions...get back to the gym, eat better, etc etc etc) we've really been living it up. In our warped little minds knowing we're a few weeks away from needing to seriously get it back in gear in terms of working out and eating right, means we have a free pass for now. So basically it got to the point where our bodies were screaming for vegetables...and we actually even listened.

I somehow got myself on this email list where I get a healthy recipe from Epicurious.com sent right to my inbox everyday. Not too many have really caught my attention so far...but this recipe for Greek Salad pitas sounded like just what we needed.

I threw in some chicken (and left out the radishes) and it was a very tasty, quick and easy, and still healthy dinner!

Greek Salad Pitas
(Source: Bon Appetit, November 2007)

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved

1. Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.

2. Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

Nutritional Info (for recipe as posted without chicken): Per serving: 397 calories, 20 g fat (7 g saturated), 33 mg cholesterol, 775 mg sodium, 45 g carbohydrates, 7 g fiber, 13 g protein

Chocolate Mint Squares

2008-12-09T09:00:00.002-05:00

It just isn't the holiday season until I make these Chocolate Mint Squares. I just recently took over the tradition of making them on my own since I don't live close enough to my mom to swipe some of hers. But I remember always having these little treats at Christmas time...and they are a favorite.

I've tried many a mint square in my day, and I still think these are the best. I think it is because it calls for creme de menthe instead of peppermint extract. Which to me is the difference between an Andes mint and a Starlight peppermint...no contest in my book.

The tattered recipe card I have in my file credits the recipe to an old family friend...she was actually my babysitter when I was really small. But in doing a recipe search for something similar I came across the original recipe...and it's straight from the Hershey's test kitchen!

Chocolate Mint Squares

For the cake layer:

1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
4 eggs
1-1/2 cups (16-oz. can) HERSHEY'S Syrup

1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.

2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack.

For the mint layer:

Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe and beat until smooth. Spread over COMPLETELY cooled cake. Cover and chill in the refrigerator.

For the chocolate glaze:

Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. Pour over chilled dessert and refrigerate for at least 1 hour before serving.

I find it is best to let the bars return to room temperature before serving. These bars also freeze very well...so they're on the list to go in the neighbors gift baskets this year too!

Design on a Dime

2008-12-08T10:01:00.006-05:00

I had high hopes of getting my act together to have a Christmas open house again this year. We did this little get together the first year we were married for friends...and haven't been able to repeat the event even though it was so much fun and I love having people over when the house is decorated.

And with Deacon still on the DL it looks like this year will be no different. Considering he still acts like it makes his life when we come home from work or wake up in the morning and wants to get super-excited, we can't exactly have a house full of people. So instead, I'll just post pictures of my decorations here! :)

For Thanksgiving, I created this little centerpiece out of a fall branch I found at Publix and other things I already had at home. The branch is weighted in the vase by black-eyed peas and leftover beads that I used to make the napkin rings. My sister proclaimed it the "autumnal tree"...and sure you couldn't really see around it or through it when you sat down at the table...but I really liked it!

I'm one of those girls that hurries into the "Christmas closet" as soon as the last Thanksgiving dish is washed, dried, and put away. I couldn't wait to try to put together this centerpiece idea I had seen in Pottery Barn. Of course, Pottery Barn charges $24 per frosted branch and something else outrageous per glass icicle. I think my recreation turned out really well...and came in way under budget as they say on my favorite home design shows on HGTV.

I found the branch on a walk with Deacon one morning and lugged it home. It was enormous and I'm pretty sure Deacon and Jake were both completely embarrassed by my lagging behind them with half a tree in tow. All in the name of savings! I then left it in the garage for a couple months until Jake was really about to send it to the curb after tripping over it several times. Sure, the branches aren't perfectly faux-frosted like PB's...but they were free and it rarely frosts in Florida!

I found this crystal star ornament at TJMaxx and just loved it! It's pretty heavy so I had to use some fishing line to secure it to the chandelier.

And the icicles were also purchased at TJMaxx for a low, low price. The vase and pebbles I already had at home. And that's it! We can't really use our table now because it's quite large...and we're a bit afraid of putting an eye out. But I love the way the star and icicles sparkle under the chandelier!

Baked Acorn Squash

2008-12-05T08:47:00.003-05:00

This "dinner" should really be dessert in my book. It tastes like Thanksgiving all rolled up in one delicious little squash! Even if you're absolutely convinced you don't like squash, trust me, you'll like this. Don't be intimidated by this little gourd either...it's super easy to prepare!

First you need to preheat your oven to 350 and slice the acorn in half horizontally (this is the hardest part). Scoop out the seeds and pulp in the middle. Place the halves cut side down on a baking sheet and bake for 30 minutes. After 30 minutes, flip the halves over. Add a pat of butter, brown sugar and cranberry sauce to your liking. I used Harry & David's Cranberry relish and will never use anything else now...I've been totally ruined. It even contains walnuts!

Return the filled acorn squash halves to the oven for approximately 20 more minutes. The squash should be really soft when it is ready and easy to run your fork through. Then you're ready to eat it right out of its shell!

Pecan Pumpkin Filled Pancakes

2008-12-04T08:30:00.002-05:00

I'm not usually big on specialty or novelty type pans. I stick to the basics when it comes to kitchen gadgets...for the most part. Of course, this is kind of required by my small kitchen, but it works for me. At first, this filled pancake pan from Williams-Sonoma was no different...I resisted the urge to buy it at least 2 times.

But then every month the Williams-Sonoma catalog would come and I would inadvertently tear out a mouthwatering recipe for filled pancakes...then when I went to make said pancakes, only then did I notice it required the filled pancake pan. Blast!

So a couple weeks ago after a trip around the Winter Park Farmers Market I broke down and bought the pan. I stuck to my guns and didn't buy the ready made batter for the pan that the clerk tried to sell me though. Big win, I know.

The first time I tried these Pecan Pumpkin Filled Pancakes....it didn't go so well. I skipped over the wooden skewer requirement thinking they couldn't possibly be THAT important...well they were. I ended up with pancakes sitting on top of their "filling." Jake said they were good, but I was pretty sure I'd made a big mistake buying that pan. Until this past weekend...

While the family was still in town I thought I would give it one more try before throwing in the towel. This time I was armed with wooden skewers and a little extra determination...and this time it worked! These pancakes are amazingly delicious. Definitely a special occasion flapjack! :) The batter itself is very light and fluffy and the warm pecan pumpkin butter filling was so decadent!

My dad played paparazzi while I worked so the pics below show some of the steps in creating these little masterpieces. After pouring a tablespoon of batter into each well and allowing the bottom of the pancake to begin to set, use wooden skewers to tilt the pancakes so that some of the batter flows out.

Then drop a teaspoon of the filling of your choice onto the pancakes...it worked best when I tucked the filling under the lip created by tilting the pancakes as show below.

After several tilts and flips, these little guys are ready to hit the table!

They look a lot like the official pic with the recipe, right? :)

Pear and Blue Cheese Salad (& Sweet Potatoes!)

2008-12-03T08:45:00.006-05:00

I was a little overly ambitious for my first Thanksgiving meal. In addition to all the usual sides plus a few extras, I wanted to throw in this Pear and Blue Cheese salad I had come across on foodnetwork.com. My husband insisted there just wasn't any room for a salad before the Thanksgiving feast...he didn't want any veggies taking up any extra space in his stomach I guess! But for those of us that did manage to make some room, this salad was wonderful (the phrase "best ever salad" was thrown out a couple times...I'm just sayin'...). I can't really even take credit for anything other than finding the recipe...my mom threw this together while I was finishing up the green bean casserole.

We used pecans because we had them on hand from a pecan pie...and I also left out the endive.

2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou, Bartlett, or Comice
2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)

1. Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.

2. Trim the stems of the watercress and arugula. Wash and dry the leaves.

3. Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

4. Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl.

5. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

***Also, the next time you need a great sweet potato casserole recipe, look no further than this recipe. These orange flavored sweet potatoes with a delicious crumbled oatmeal cookie topping were excellent! They even got rave reviews from those around our table that aren't sweet potato fans. The picture turned out kind of scarily orange so just take my word for it...these are worth making!!

Christmas Cookies!

2008-12-02T08:29:00.005-05:00

Tis the season for overindulging, right?! We got our Christmas tree up and decorated this past weekend, did the outside lights and got the house sufficiently festive....so there was only one thing left to do. Crank up the carols and bake some cookies!!

Susan of Food Blogga is hosting a fantastic Christmas cookie event again this year. Make sure you check her blog frequently to see all the amazing cookie recipes people are posting from all around the world. I love the holidays!!

For my contribution to the event, I finally got around to making Rachael Ray's Kahlua Chocolate Chunk cookies. If you've read other posts on my blog, you probably know I'm not a Ray fan...I am however, a Kahlua, chocolate and all things coffee fan. And these little treats did not disappoint!

They have a great coffee flavor that complements the semisweet and bittersweet chocolate chips...it is pretty much a mocha in cookie form...better yet, a spiked mocha in cookie form thanks to the Kahlua!

I'm hoping they freeze well so I can use them on Christmas plates for the neighbors this year! I had to hurry up and get them in the freezer so I'd keep my hands off them!

1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces

7 tablespoons softened butter

1 large egg, beaten

4 tablespoons Kahlua or other coffee liqueur

3 tablespoons instant espresso or instant coffee crystals

1 tablespoon ground coffee beans

1 cup bittersweet chocolate chunks

4 ounces walnut pieces

1. Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough.

2. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper.

3. Bake cookies in batches 9 to 11 minutes at 375 or until crisp and browned at edges. Transfer to wire rack to cool and serve.

Layered Pumpkin Bread

2008-12-01T10:15:00.004-05:00

I hope you had a wonderful Thanksgiving and enjoyed some great food and quality time with family and friends! I'm happy to report that my first Thanksgiving meal was a success (and it was so much fun!) For the first time ever, we cooked a fresh turkey and brined the bird too....everyone agreed it was the best turkey we've ever had but now we don't know if that's due to the freshness or the brining! Guess we'll just have to do both again next year!

I have a couple of side dishes that I want to get around to posting this week because they turned out particularly delicious! I know I'm a little late to help you out with Thanksgiving ideas...but the recipes will keep til next year!

This layered pumpkin bread was our breakfast on turkey day and was such a treat with some warm pumpkin spice coffee. This trimmed down version left plenty of room in our tummies for the feast that came later!

Layered Pumpkin Loaf

(Source: Kraft Food & Family)

1 cup canned pumpkin

1 cup plus 2 Tbsp. granulated sugar, divided

1/2 cup firmly packed brown sugar

4 egg whites, divided

1/2 cup fat-free milk

1/4 cup canola oil

2 cups flour

2-1/2 tsp. Baking Powder

2 tsp. pumpkin pie spice

1/4 tsp. salt

1 pkg. (8 oz.) Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

1. Preheat oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside.

2. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside.

3. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended.

4. Spoon half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

5. Bake 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Cajun Shrimp

2008-11-25T09:46:00.002-05:00

I know I've been pretty slack in the recipe posting department lately. Keeping Deacon still in the evenings is a feat that requires the 4 hands of 2 people, sedatives, and chew toys. On the rare evening the sedative actually powers through his ability to fight it off and he calms down before dinner time, I actually have a chance to step back into the kitchen. Albeit briefly. Which is why this cajun shrimp recipe is fantastic in its simplicity and tastiness!

I pulled this recipe because shrimp were on sale and all the other ingredients I have on hand anyway. This recipes is just about as easy as shake and bake....except in this case, it's shake and saute.

We had these spicy shrimp over asiago cheese polenta and it was delicious!

Cajun Shrimp

(Source: Cooking Light, October 1997)

1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon paprika
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon vegetable oil

Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; sauté 4 minutes or until shrimp are done. It is just that easy!!

Nutritional Information
Calories: 185 (29% from fat) Fat: 6g (sat 1.1g,mono 1.4g,poly 2.7g) Protein: 29g Carbohydrate: 2.2g Fiber: 0.3g Cholesterol: 215mg Iron: 4.1mg Sodium: 357mg Calcium: 85mg

Festival of Trees

2008-11-24T08:42:00.004-05:00

Yesterday was the last day of our local Festival of Trees. Every year around this time the Orlando Museum of Art becomes home to a glittering collection of fantastically decorated trees, wreaths, and gingerbread houses. It's a fun way to spend an afternoon and a great way to kick off the holiday season. Here's some pics from the festival...Courtney celebrates Christmas at Hogwarts with Harry Potter....and I'm with some kind of Mardi Gras-fabulous tree.

I'm not one that needs much prodding to get into the holiday spirit. I LOVE Christmas and all that comes with it. I just love decorating our home for the holidays...I love all the baking and cooking and lights and decorations. Floridians do it up right when it comes to holiday lights...we don't get cold weather or snow so we make it feel like Christmas with LOTS (!!) of twinkle lights. Last year, we grabbed some Starbucks and hopped in the car to drive around and look at some of the lights in our neighborhood...we weren't disappointed and can't wait to go again this year! I'll have to get pictures so you can fully understand what I mean...

Anyway, despite my love for Christmas, it is also important to me that Thanksgiving has its day. So normally the Christmas songs and decorations don't come out until the last of the leftovers have disappeared. But this year, I'm finding myself sneakily listening to the all Christmas station (105.9 for my fellow Orlando residents) in my car...and just itching to get out the holiday trappings!

So spending some time walking around the Festival of Trees with my sister did me some good yesterday. After a little hint of Christmas, I'm ready to prepare my first Thanksgiving meal and then get the house all decorated with the help of family that will be in town. I'm trying some new Thanksgiving recipes....so if they turn out, you'll see them here soon! :)

And lastly here's a cutie picture of Deacon I took this weekend...a little sunshine and fresh air to help him continue to feel better! 2 weeks down....6 more to go!

Too Cute

2008-11-21T13:01:00.004-05:00

I just went home for lunch and found the cutest get well card in the mailbox for Deacon from his fabulous friend, Bella (often blogged about here). Deacon tried to read it himself but then decided a nap would be far less work...

He's probably dreaming about when he feels better and can go back to fun times with his number one girl like these:

FAVORITE Broccoli Salad

2008-11-21T09:19:00.006-05:00

You've probably had this salad at some picnic or potluck along the way. I think I first had this salad after my roommate in graduate school made it for a church fellowship dinner...and I still can't get enough of it! Wherever it originally was created, this is definitely one of our favorite sides. We typically prepare it in the summer alongside anything grilled. But today is my office's Thanksgiving celebration so Broccoli Salad was my contribution.

This is the perfect, make ahead food. It is one of those excellent dishes that actually gets better the longer it sits in the refrigerator. It couldn't be easier to put together...and I've still yet to meet someone that didn't love it and ask for the recipe. So I'll save you a step and give you the recipe here. Note that the picture above was taken before adding the bacon and sunflower seeds...not everyone in the office eats meat and/or nuts so it is easy to customize!

Broccoli Salad

1 head of fresh broccoli
10 slices of bacon
1/4 cup chopped red onion
1/2 cup raisins
1 cup sunflower seeds
1 cup mayonnaise
3 T white wine vinegar
2 T sugar

1. Cook bacon and crumble once it has cooled. Set aside.
2. Cut broccoli into bite-sized florets.
3. In a large bowl, combine broccoli, red onion, and raisins.
4. In a small bowl, whisk together vinegar, sugar and mayo.
5. Pour mayo mixture over the broccoli and toss well.
6. Refrigerate for at least 2 hours. Toss with bacon and sunflower seeds before serving.

**Thanks so much to all of you that have sent little Deacon get well wishes! We go to the vet today to have his stitches removed and are so excited that he won't have to wear the e-collar anymore! We've also finished with his prescriptions which is wonderful because I'm convinced he should have been a drug sniffing dog...no matter what I did, he found the hidden pills so meal times were no picnic! He is walking better every day and the hard part now is just keeping him as calm as possible!

Comfort food for the caretaker

2008-11-13T11:06:00.005-05:00

Taking care of a puppy recovering from major hip surgery is not easy! Especially when the puppy is trying to go back to his old tricks of hunting lizards and jumping on furniture already. We're on day 3 which means we have 53 left before his recovery is complete. Yay...

While Deacon napped last evening, I was able to throw together this Cooking Light version of Macaroni and Cheese. The ultimate comfort food. I've always been a fan of throwing a thinly sliced tomato onto grilled cheese sandwiches so the roasted tomatoes sounded excellent to me!

This macaroni and cheese had a great texture and consistency! It was very creamy and tasted way more indulgent than it is! I accidentally grabbed sharp cheddar instead of extra sharp cheddar which may be why it wasn't quite as cheesy as I would have liked. But the tomatoes and breadcrumbs are a fantastic way to easily dress up macaroni and cheese! Throw in a side salad and you've got a not-so-bad-for-you but still very tasty, comfort food!

Stove Top Macaroni and Cheese with Roasted Tomatoes
(Source: Cooking Light, January 2005)

3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk

1. Preheat oven to 375°.

2. Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.

3. While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.

4. Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

Nutritional Information
Calories: 357 (29% from fat)Fat: 11.4g (sat 6.6g,mono 3.1g,poly 0.8g) Protein: 18.1g Carbohydrate: 45.2g Fiber: 2g Cholesterol: 33mg Iron: 2.7mg Sodium: 669mg Calcium: 350mg

Hoping for a speedy recovery...

2008-11-10T11:04:00.002-05:00

Probably won't be too many posts here over the next several weeks. Deacon went in today for hip surgery and has an 8 week recovery time where we have to keep him from running, jumping and basically being a puppy. Ugh. If he is back to his typical, spazzy self in no time, it will require all our energy to keep the little guy quiet! So either way I will likely not be able to spend much time in the kitchen...I'll keep myself busy pulling recipes for the very first Thanksgiving hosted by yours truly!

Here's a pic of Deacon on the new bed we got for him to help him recover in comfort! This bed is roughly the size of a planet!

Brandied-Peach Pork Chops

2008-11-06T08:39:00.004-05:00

I don't typically prepare pork often at home (unless it is pork tenderloin). I tend to overcook boneless pork chops and find bone-in pork chops to be a little too much work when it is time to eat! But I thought I would give the other white meat another shot when I saw this Brandied- Peach Pork recipe on Epicurious. It sounded simple enough, got great reviews, and just seemed like a good, hearty Fall meal. Plus, I love the chance to flambe and let out my inner pyromaniac.

We really enjoyed this recipe. Even though I think I still overcooked the pork, it wasn't dried out which I think I owe to the delicious peach sauce. The peach topping was very tasty and was such a great complement to the pork...that perfect combination of savory and sweet. The shallots and thyme cooking in the butter smells amazingly delicious and might tempt you to rush the last few steps but try to resist because the peach sauce is worth it!

Brandied-Peach Pork Chops
(Source: Gourmet, January 2008)

4 (1-inch-thick) loin pork chops
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup thinly sliced shallots
1 teaspoon finely chopped thyme
1/4 cup plus 1 tablespoon brandy, divided
1 (10-ounce) bag frozen peaches, thawed
1/3 cup peach preserves

1. Pat pork chops dry, then sprinkle on both sides salt and pepper

2. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total.

3. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.

4. Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.

5. Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes.

6. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

It's over!

2008-11-05T08:25:00.004-05:00

Thank goodness the election is over!! No more commercials and my gosh, no more phone calls! If you're looking for a libation to either drown your sorrows or celebrate your candidate's win, The Maverick is a great little cocktail (it's even more fun if you say Maaaverick with a Sarah Palin accent). I found it here where there were several fun election night drinks...having both bourbon and champagne-lovers in the family, this drink got every one's vote. OK, enough election humor (I use the term loosely).

The Maverick

1 oz bourbon
3/4 oz simple syrup
1/2 ripe peach
3 lemon wedges
1 oz champagne

1. To make the simple syrup add 2 parts sugar to 1 part boiling water. Stir until sugar is completely dissolved and then remove from heat and chill.

2. Muddle the peach and lemon wedges in the simple syrup.

3. Add bourbon and ice and shake well.

4. Strain into glass and top with champagne and a peach wedge. Salud!

Happy Halloween!

2008-10-31T10:23:00.003-04:00

**Update: Deacon's costume didn't stay on long but here are some pics! He was a lobster for his first Halloween and was lucky enough to score some treats from the neighbors!

Deacon is no where near as excited about his costume for tonight as I am...hopefully I can snap a few pics before he completely tears it apart. But in the meantime, here are some scary eye cupcakes I made last night for our office Halloween party (my first real order! yay!).

I've seen so many creative Halloween cupcakes all over the internet recently. I first saw this idea on Epicurious. The eyes are made of Lifesavers with little Jelly Belly pupils! How deliciously clever. (Yeah, I really just wrote that).

Old Man Winter and Hot Sauce

2008-10-29T08:33:00.006-04:00

It is 43 degrees right now in Orlando but it feels like 4o according to the National Weather Service. 43 DEGREES! And that's just the outside...my office is always kept at arctic type temperatures.

Deacon thinks the cold weather is the greatest thing in the world...which means I was bundled up like the kid in A Christmas Story yesterday after work when I took him outside to burn off some puppy energy.

The colder weather had me craving a dinner that would help us thaw out (I know that any of you reading this that live north of Orlando think I'm being overly dramatic about our "cold" weather...but come on! My time in Florida has given me zero tolerance for any temperatures under 60). And ever since making Buffalo Salmon, I've been thinking about modifying the recipe to make Buffalo Chicken. There is this sports bar we used to go to all the time to watch Steelers games and they have amazingly delicious boneless wings. I heart wings but always opt for boneless when it's an option. I'm thrilled to be able to say I can now make AleHouse Zingers at home! :) So any of you looking to warm up, try this recipe...if you don't like too much heat you can increase the butter and reduce the hot sauce.

Boneless Buffalo Chicken

1lb chicken tenders

1.5cups breadcrumbs

2 eggs, lightly beaten

1/4 cup olive oil

2 T butter

1/2 cup Frank's Hot Sauce (has to be Frank's, it's the BEST)

3/4 cup blue cheese crumbles

1. Season breadcrumbs with salt and pepper. Dredge chicken tenders in breadcrumbs. Dip in egg and then dredge back through breadcrumbs.

2. Heat olive oil in a medium skillet. Add chicken and cook 4 minutes per side or until golden.

3. Transfer chicken to a baking sheet and bake at 425 until cooked through (about 10 minutes).

4. Meanwhile, melt the butter and mix in the hot sauce.

5. Drizzle sauce over baked chicken and top with blue cheese crumbles.

Homemade Potato Chips

2008-10-28T09:19:00.003-04:00

A while back I mentioned the Village Tavern, a favorite restaurant of ours. I did forget to mention in that post, however, that they have the BEST homemade chips in the world. There, I said it. We always order them a little on the softer side and with plenty of "full fat" ranch for dipping (loathe fat free ranch). So when I pulled out our favorite turkey burger recipe, I thought I would try my hand at making our own chips...

For these little guys, I just thinly sliced a baking potato and coated them with a little olive oil before baking at 375 for about 25 minutes. Then I just tossed them with some salt and rosemary to complement the herbs in the turkey burgers. So simple!

YUM-O?

2008-10-24T08:24:00.004-04:00

I'm not the biggest Rachael Ray fan. Her recipes are generally not my favorite and the few that I've tried just haven't really done much for me. I can't even really watch her show because it irks me that she abbreviates things but then always says the full name afterwards..."EVOO, extra virgin olive oil"....what's the point?!? She does have an excellent black bean chili recipe, however, that I'll have to get around to making and posting soon now that we're dipping below 80 here in the sunshine state!

When I saw this recipe for pork tenderloin with cheesy polenta, it was the polenta/blue cheese combo that piqued my interest. And that was definitely the star of this meal. The pan sauce really didn't add anything and the pork was really nothing special either.

Not exactly rave reviews, I know. But I do think the polenta is worth trying out...it would make a great side dish for steak instead of potatoes. It was so creamy and flavorful (I cut back on the amount of blue cheese slightly but definitely splurged and used the heavy cream).

Cheesy Polenta

1/2 cup heavy cream
1 cup polenta
6 ounces blue cheese, crumbled

In a saucepan, bring 3 1/4 cups water and the cream to a boil and whisk in the polenta. Lower the heat to medium-low and cook, whisking, until tender, about 3 minutes. Stir in the cheese; season with salt and pepper.

**Side note for those of you with furry family members: I may not be a big Rachael fan, but Deacon sure is! He loves this pet-friendly recipe...sans the figs (I don't like them so I figure he doesn't either). Though, when you eat the same thing every day...and that thing is kibble...you're probably not too picky!