WOW, I almost forgot about this blog!!
K...so I have to get up every Friday morning at 6am to go to work, may not be hard for some, but to me, it so is!! I usually get to sleep in another hour and 30min. typically, so I found a breakfast that I make the night before to take with me, as I'm lucky to work in a home where they freely let me use their cooking things, although I only use the microwave and toaster. It gives me tons of energy and I'm focused, which rules cuz I totally am working with someone who could freak out on me at any time, and I have to just handle that...so yea...anyways..
I make an omlette the night before, like I'd actually get up to cook a breakfast before I have to get up anyways...sheesh, in the omlette I put chunky salsa and shredded cheese. Put in the fridge in a container with some bread in a baggie separately. I also pack fresh fruit, along with some green tea and a to go cup of juice. That's it, I heat the egg up in the microwave, surprisingly it stays good and not all spongy and weird! I toast the bread, add some avacado...mmm...I don't know I like it, and then I totally eat it!!!
Sounds weird a little weird after I wrote it down, but it's good, and gets me through the long early morning until lunch.
Thursday, March 26, 2009
Wednesday, January 28, 2009
7 Up Cake
Ingredients:
3 sticks margarine
1 stick butter
3 cups sugar
3 cups flour
6 eggs
1/4 tsp. Salt
2 tsp. Vanilla extract
8 oz. 7Up soda
2 tsp. Lemon juice (opt).
Directions:
Cream butter, margarine, sugars together until smooth. Add flour, 1 cup at a time until well combined. Add eggs, one at a time, until well combined. Add salt, vanilla. Add 7UP, and the batter will fizz a little. Beat at a high speed until smooth.
Put in a greased and floured bundt cake pan and cook for 1 1/2 – 2 hours at 300 degrees. Let cool completely. Glaze with a powdered sugar glaze.
3 sticks margarine
1 stick butter
3 cups sugar
3 cups flour
6 eggs
1/4 tsp. Salt
2 tsp. Vanilla extract
8 oz. 7Up soda
2 tsp. Lemon juice (opt).
Directions:
Cream butter, margarine, sugars together until smooth. Add flour, 1 cup at a time until well combined. Add eggs, one at a time, until well combined. Add salt, vanilla. Add 7UP, and the batter will fizz a little. Beat at a high speed until smooth.
Put in a greased and floured bundt cake pan and cook for 1 1/2 – 2 hours at 300 degrees. Let cool completely. Glaze with a powdered sugar glaze.
Glaze Options:
1 tsp. vanilla
2 tbsp. butter
3 to 4 tbsp. milk or light cream
You may add the following ingredients for variations.
Chocolate Glaze: Add 2 ounce unsweetened chocolate
Coffee Glaze: Substitute hot water for milk. Dissolve 1 teaspoon instant coffee in hot water.
Lemon or Orange: Substitute 2 tablespoons juice and 1 teaspoon grated peel for the milk.
Maple Glaze: Add 1/2 teaspoon maple extract.
Tuesday, January 27, 2009
Green bean ala noodles
So i was trying to sound fancy, never the less. it's a great, easy and super healthy recipe.
1 can of french style green beans( or any you have, fresh is the best, though)
1 c. of chopped mushrooms, variety of fresh or canned
5 sundred tomatoes, choppped
white winte
canola oil
garlic-2 cloves
shallots,or red onion-1/4 cup
red pepper flakes
feta cheese, or any kind of goat cheese you have on hand will do
whole wheat pasta
Saute the garlic and shallot until translucent, then add the green beans and mushrooms, and tomatoes.continue to saute until tender. Then add 1/4 c. white wine, bring to a boil, then reduce the heat, add the cooked noodles and feta cheese. Serve immediately. enjoy with chicken or fish, it's yummy!
1 can of french style green beans( or any you have, fresh is the best, though)
1 c. of chopped mushrooms, variety of fresh or canned
5 sundred tomatoes, choppped
white winte
canola oil
garlic-2 cloves
shallots,or red onion-1/4 cup
red pepper flakes
feta cheese, or any kind of goat cheese you have on hand will do
whole wheat pasta
Saute the garlic and shallot until translucent, then add the green beans and mushrooms, and tomatoes.continue to saute until tender. Then add 1/4 c. white wine, bring to a boil, then reduce the heat, add the cooked noodles and feta cheese. Serve immediately. enjoy with chicken or fish, it's yummy!
Monday, January 5, 2009
Lean turkey spaghetti
This a healthier version of spaghetti! It is still thick and filling and you won't even miss all the greasy, sugar sauces of the past.
1 eggplant
1 red onion
2 gloves of garlic
2 tomoatoes
2 peppers
olive oil
salt and pepper
1lbs. lean ground turkey
red chili pepper flakes
dried oregano
dried basil
dried rosemary
chop up all the vegetables into bite size pieces, place a baking sheet with enough olive oil to coat and salt and pepper, roast at 400 degress for 30 minutes
cook turkey meat in 1 tsp. olive oil, chili flakes, dried herbs, salt and pepper.
Once the vegetables are done roasting blend up with 2 cans stewed tomatoes, 1/4 c. broth, 1/4 c. water. put in with meat and bring to a boil, turn down the heat cover and simmer for 30 minutes. serve with your favorite whole wheat pasta, salad and cottage cheese, no need for bread, trust me on this one! enjoy!
1 eggplant
1 red onion
2 gloves of garlic
2 tomoatoes
2 peppers
olive oil
salt and pepper
1lbs. lean ground turkey
red chili pepper flakes
dried oregano
dried basil
dried rosemary
chop up all the vegetables into bite size pieces, place a baking sheet with enough olive oil to coat and salt and pepper, roast at 400 degress for 30 minutes
cook turkey meat in 1 tsp. olive oil, chili flakes, dried herbs, salt and pepper.
Once the vegetables are done roasting blend up with 2 cans stewed tomatoes, 1/4 c. broth, 1/4 c. water. put in with meat and bring to a boil, turn down the heat cover and simmer for 30 minutes. serve with your favorite whole wheat pasta, salad and cottage cheese, no need for bread, trust me on this one! enjoy!
Saturday, January 3, 2009
Red cabbage
For those of you who love the taste of basted red cabbage so sweet and delicious, i eat mine with perogies and sausage and picles. It's like one of my favorite meals and a little mustard and apples... okay so i could go on. I used to buy this in a jar, but i couldn't find it so I made my first batch.
1 head of medium red cabbage
4 pieces of bacon chopped
1 medium onion
1 medium apple
2-3 cups of chicken broth, i added a little apple cider to make it sweeter
1/2 c. white sugar
4 tsp. salt
1/2 tsp pepper
1/2 c. red wine vinegar( it keeps the cabbage more vibrant in color)
1 cinnamon stick
2 bay leaves
Chop up all the ingredients: cook the bacon till crisp, add the onions 1 tsp. of the salt., cinnamon stick, 2 bay leaves. cook until onions are tender. Add the cabbage, cook until wilted, then add the apple, vinegar, sugar, vinegar, broth/ cider, pepper. cook for 1 hour, stirring occassionally( you will want to stir occassionally throughout the process) after this is done. turn the heat up and bring the dish to boil, cook until it is at a sauce like consistency. Put into your prettiest dish or just right in your mouth. This will be sweeter than sauerkraut, so just make sure people know this if they aren't used to it. enjoy!!!
1 head of medium red cabbage
4 pieces of bacon chopped
1 medium onion
1 medium apple
2-3 cups of chicken broth, i added a little apple cider to make it sweeter
1/2 c. white sugar
4 tsp. salt
1/2 tsp pepper
1/2 c. red wine vinegar( it keeps the cabbage more vibrant in color)
1 cinnamon stick
2 bay leaves
Chop up all the ingredients: cook the bacon till crisp, add the onions 1 tsp. of the salt., cinnamon stick, 2 bay leaves. cook until onions are tender. Add the cabbage, cook until wilted, then add the apple, vinegar, sugar, vinegar, broth/ cider, pepper. cook for 1 hour, stirring occassionally( you will want to stir occassionally throughout the process) after this is done. turn the heat up and bring the dish to boil, cook until it is at a sauce like consistency. Put into your prettiest dish or just right in your mouth. This will be sweeter than sauerkraut, so just make sure people know this if they aren't used to it. enjoy!!!
Sunday, December 21, 2008
VODKA AND RED BULL CHRISTMAS CAKE!
Yep, it's nearly that time of the year and now is the time to start baking that Christmas Cake. So to help you, here is the recipe for:
VODKA AND RED BULL CHRISTMAS CAKE!
INGREDIENTS:
1 Cup Water
1 Tsp Baking Soda
1 Tsp Salt
4 Lg Eggs
1 Cup White Sugar
1 Cup Brown Sugar
2 Cups Dried Fruit
Lemon Juice
Nuts
1 Can of Red Bull
1 Bottle of Vodka
DIRECTIONS:
1. Sample the Vodka (to check the quality) VERY IMPORTANT!
2. Take a large bowl. Check the Vodka again.
3. To be sure it's of the highest quality, pour one level cup of Vodka and mix with a little Red Bull and drink.
4. Repeat.
5. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.
6. Add one teaspoon of sugar. Beat again.
7. At this point it is best to make sure the Vodka is still OK.
8. Flavor with Red Bull to taste.
9. Try another cup - just in case, turn the mixereer off.
10. Break two leggs and add to the bowl and chuck in a cup of dried fruit.
11. Pick fruit off the floor.
12. Mix on the turner.
13. If the fried druit gets stuck in the beaterers, pry loose with a drewscriver.
14. Shample the vodka to check for tonsisticity, flavour with a little Bed Rull
15. Next, sshifffft two cups of salt. Or something. Who givesshz a shi*
16. Throw a pinch of Bed Rull over your shoulder.
17. Pick up the can, mop the floor.
18. Check the Vodka (shee steps 3 and 4.)
19. Now shift the lemon and strain your nuts.
20. Add one table.
21. Add a shpoon of shugar, or somefink. Whatever you can find.
22. Turn the cake tin 360 degrees and try not to fall over.
23. Don't forget to beat off the turner.
24. Finally, throw the bowl through the window, finish the Vodka and kick the dog.
25. Fall into bed.
CHERRY MISTMAS!
VODKA AND RED BULL CHRISTMAS CAKE!
INGREDIENTS:
1 Cup Water
1 Tsp Baking Soda
1 Tsp Salt
4 Lg Eggs
1 Cup White Sugar
1 Cup Brown Sugar
2 Cups Dried Fruit
Lemon Juice
Nuts
1 Can of Red Bull
1 Bottle of Vodka
DIRECTIONS:
1. Sample the Vodka (to check the quality) VERY IMPORTANT!
2. Take a large bowl. Check the Vodka again.
3. To be sure it's of the highest quality, pour one level cup of Vodka and mix with a little Red Bull and drink.
4. Repeat.
5. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.
6. Add one teaspoon of sugar. Beat again.
7. At this point it is best to make sure the Vodka is still OK.
8. Flavor with Red Bull to taste.
9. Try another cup - just in case, turn the mixereer off.
10. Break two leggs and add to the bowl and chuck in a cup of dried fruit.
11. Pick fruit off the floor.
12. Mix on the turner.
13. If the fried druit gets stuck in the beaterers, pry loose with a drewscriver.
14. Shample the vodka to check for tonsisticity, flavour with a little Bed Rull
15. Next, sshifffft two cups of salt. Or something. Who givesshz a shi*
16. Throw a pinch of Bed Rull over your shoulder.
17. Pick up the can, mop the floor.
18. Check the Vodka (shee steps 3 and 4.)
19. Now shift the lemon and strain your nuts.
20. Add one table.
21. Add a shpoon of shugar, or somefink. Whatever you can find.
22. Turn the cake tin 360 degrees and try not to fall over.
23. Don't forget to beat off the turner.
24. Finally, throw the bowl through the window, finish the Vodka and kick the dog.
25. Fall into bed.
CHERRY MISTMAS!
Sunday, December 14, 2008
Pasta and Tuna Salad
Yet another delicious recipe from my Uncle Norman. This man really is a wonder in the kitchen. This is a delicious and fresh tasting side dish that you can make on Sunday and have it all week. It's also great for potluck dinners because it feeds a crowd and everyone will want the recipe!
Ingredients
· 16oz Shell Pasta
· 2 large cans of water packed Tuna, drained
· 16oz Mayonnaise
· 10oz Sweet Pickle Relish
· 4-5 Stalks of Celery, diced
· 1C Velveeta, cubed
· 1/4 t salt
· 1/4 t pepper
· 1/2 t onion powder
· 1/2 t garlic powder
· 1/2 t Mrs. Dash (or similar)
· 2T Water
Directions
1. Cook the shell pasta according to package directions.
2. While the pasta is cooking, add all other ingredients to a large mixing bowl.
3. Cool pasta quickly by soaking it in cold water and ice cubes, then drain.
4. Add pasta to the mixing bowl and mix thoroughly.
5. Refrigerate until serving time.
Ingredients
· 16oz Shell Pasta
· 2 large cans of water packed Tuna, drained
· 16oz Mayonnaise
· 10oz Sweet Pickle Relish
· 4-5 Stalks of Celery, diced
· 1C Velveeta, cubed
· 1/4 t salt
· 1/4 t pepper
· 1/2 t onion powder
· 1/2 t garlic powder
· 1/2 t Mrs. Dash (or similar)
· 2T Water
Directions
1. Cook the shell pasta according to package directions.
2. While the pasta is cooking, add all other ingredients to a large mixing bowl.
3. Cool pasta quickly by soaking it in cold water and ice cubes, then drain.
4. Add pasta to the mixing bowl and mix thoroughly.
5. Refrigerate until serving time.
Monday, December 8, 2008
Enchilada casserole
I would have to say the one thing about making enchiladas, is the prep for it, i hated rolling all the tortillas up and having to everything in them, it just got way too soggy and i hated enchiladas, until one day i realized i don't have to make them that way, that's when i decided it should be a casserole. so here it goes, i made it last nite and it was yummy!
1-2 lbs. hamburger
cumin powder
chili powder
cayene powder
red pepper flakes
garlic powder
salt & pepper
pinto beans(2 cans)
bacon
onions
garlic
olives
lots of cheese
tortillas(small size)
enchilada sauce- i like the verde sauce
Saute hamburger in pan, when it's done it will have lots of juice in the pan, then add all the dried seasonings, mix together and you have taco seasoning. i add a little salt & pepper at the end. Cook it till you like it done
Cut up some bacon, onion, and garlic , a sprinkling of chili flakes, cumin. when they are cooked through add the beans until they are heated through.
cut up onions, olives, or any other vegetables you want in your enchiladas, like peppers.
Spray your casserole dish with a non-stick spray, cover bottom of the dish with sauce, layer in tortillas, i put six down on each layers, that way you get lots of them. then start the layering, beans, meat, veggies, sauce, cheese, i usually get 2 layers, it also depends on how big your pan each. i always top it with tortillas, then veggies, sauce and more cheese. you can never have too much cheese for enchiladas, and depending on how much sauce you like, be careful, they do get really soggy if you use too much. It's really good and is really easy, despite how long it looks. enjoy!
1-2 lbs. hamburger
cumin powder
chili powder
cayene powder
red pepper flakes
garlic powder
salt & pepper
pinto beans(2 cans)
bacon
onions
garlic
olives
lots of cheese
tortillas(small size)
enchilada sauce- i like the verde sauce
Saute hamburger in pan, when it's done it will have lots of juice in the pan, then add all the dried seasonings, mix together and you have taco seasoning. i add a little salt & pepper at the end. Cook it till you like it done
Cut up some bacon, onion, and garlic , a sprinkling of chili flakes, cumin. when they are cooked through add the beans until they are heated through.
cut up onions, olives, or any other vegetables you want in your enchiladas, like peppers.
Spray your casserole dish with a non-stick spray, cover bottom of the dish with sauce, layer in tortillas, i put six down on each layers, that way you get lots of them. then start the layering, beans, meat, veggies, sauce, cheese, i usually get 2 layers, it also depends on how big your pan each. i always top it with tortillas, then veggies, sauce and more cheese. you can never have too much cheese for enchiladas, and depending on how much sauce you like, be careful, they do get really soggy if you use too much. It's really good and is really easy, despite how long it looks. enjoy!
Thursday, December 4, 2008
Stew and Cornbread
You know how when you cook something, there's usually one certain side dish that just kinda "goes" with it? Last night I made one of my favorite cold weather combos, stew and cornbread with honey butter. Now, I assume everyone knows how to make these things, but I'm going to give you the down low on how I make stew. You can just get the cornbread instructions off the box. And remember, I'm cooking for 1 (this makes 5-6 bowls), you can easily expand this recipe. If you make extra, it's even better the second day, or you can just freeze it.
Ingredients:
2-3 stalks of celery
2-3 cloves garlic
1/2 onion, diced (or 1T onion flakes if you prefer)
3 bay leaves
1/2 t sweet basil
1/2 t thyme
1/2 t marjoram
1/2 t parsley
1/2 t Italian seasoning
1/4 t chili powder
1T brown sugar
1/2 t salt
1/2 t pepper
Directions:
1. Add V8 juice and about 1 C water in a large stock pot and turn heat to medium
2. Add the spices, celery, garlic, onion and brown sugar
3. Add Carrots, Potatoes, and meat
4. Reduce heat after meat appears thoroughly cooked
5. Continue cooking on lower heat so all the flavors can blend
6. You may need to add water as necessary to keep it juicy
It's the spices that really make this stew special. If you don't have them on hand, I really must insist that you buy them. I use these same spices when I make a roast. The spiciness of the stew with the sweetness of the cornbread is true comfort food.
Ingredients:
1/2 bag baby carrots
1 large potato, peeled and diced
1 nice sirloin steak, cut into chunks
24 oz V8 vegetable juice (it's about 1/2 of the big jug)2-3 stalks of celery
2-3 cloves garlic
1/2 onion, diced (or 1T onion flakes if you prefer)
3 bay leaves
1/2 t sweet basil
1/2 t thyme
1/2 t marjoram
1/2 t parsley
1/2 t Italian seasoning
1/4 t chili powder
1T brown sugar
1/2 t salt
1/2 t pepper
Directions:
1. Add V8 juice and about 1 C water in a large stock pot and turn heat to medium
2. Add the spices, celery, garlic, onion and brown sugar
3. Add Carrots, Potatoes, and meat
4. Reduce heat after meat appears thoroughly cooked
5. Continue cooking on lower heat so all the flavors can blend
6. You may need to add water as necessary to keep it juicy
It's the spices that really make this stew special. If you don't have them on hand, I really must insist that you buy them. I use these same spices when I make a roast. The spiciness of the stew with the sweetness of the cornbread is true comfort food.
Friday, November 21, 2008
Homemade Cocoa Mix
OK. I hope you're ready for the most valuable recipe I own. This recipe was handed down to me from my mother and now, I am handing it down to you. And I demand that you use it. If you don't... there will be terrible consequences!
When I was a kid, children played outdoors in both summer AND winter. Mothers would bundle their little darlings in snow pants, stocking hats and warm woolen mittens and then shove them out the door calling, "Come back when it gets dark!"
Later, when the Eskimos returned home, Super Mom would fix them a nice hot cup of cocoa and serve it along with buttered toast. And that is the best treat a freezing youngster could have.
This recipe is the very same one that Super Mom uses. I personally guarantee that once you try it, all other hot cocoa will be drastically inadequate.
Homemade Hot Cocoa Mix
From: "Super Mom"
This is the best hot cocoa I've ever had.
Servings:
75
Ingredients:
2.5 lb Nestle Quik Powder
1# Coffee Creamer
1 8qt box dry milk
1C Powdered Sugar
4t Cinnamon
1pkg Mini Marshmallows
Directions:
Mix all ingredients (except mini marshmallows) in a very large bowl or Rubbermaid container.
To serve add 1/3C mix to 1C hot water.
Top with Mini Marshmallows.
Footnote:
Makes a swell gift. Just package the cocoa in a nice tin or jar and include the recipe and the instructions for serving and BAM! you have a lovely gift for anyone who appreciates delicious chocolate flavor. One batch is quite large so you will have plenty for sharing, or not.
When I was a kid, children played outdoors in both summer AND winter. Mothers would bundle their little darlings in snow pants, stocking hats and warm woolen mittens and then shove them out the door calling, "Come back when it gets dark!"
Later, when the Eskimos returned home, Super Mom would fix them a nice hot cup of cocoa and serve it along with buttered toast. And that is the best treat a freezing youngster could have.
This recipe is the very same one that Super Mom uses. I personally guarantee that once you try it, all other hot cocoa will be drastically inadequate.
Homemade Hot Cocoa Mix
From: "Super Mom"
This is the best hot cocoa I've ever had.
Servings:
75
Ingredients:
2.5 lb Nestle Quik Powder
1# Coffee Creamer
1 8qt box dry milk
1C Powdered Sugar
4t Cinnamon
1pkg Mini Marshmallows
Directions:
Mix all ingredients (except mini marshmallows) in a very large bowl or Rubbermaid container.
To serve add 1/3C mix to 1C hot water.
Top with Mini Marshmallows.
Footnote:
Makes a swell gift. Just package the cocoa in a nice tin or jar and include the recipe and the instructions for serving and BAM! you have a lovely gift for anyone who appreciates delicious chocolate flavor. One batch is quite large so you will have plenty for sharing, or not.
Tuesday, November 18, 2008
black bean salsa dip
er something....I have a pot luck at work tomorrow....here are my dilemmas....
1. I bought brownies to make and they turned out NOT quite as well as I had hoped.....
2. I am poor and cannot afford to go back to the store and buy something else....
So I was left to rummage through the miscellaneous ingredients that riddled my cupboards and refrigerator...I came up with this....
1 pkg liptons spanish rice
2 cans black beans (rinsed)
1 can whole kernel corn
some homemade salsa
1 container sour cream
some sprinkles of mexican cheese( you know the cheapie stuff)
mix....eat....
I hope it turns out ok....I'll let you know!
1. I bought brownies to make and they turned out NOT quite as well as I had hoped.....
2. I am poor and cannot afford to go back to the store and buy something else....
So I was left to rummage through the miscellaneous ingredients that riddled my cupboards and refrigerator...I came up with this....
1 pkg liptons spanish rice
2 cans black beans (rinsed)
1 can whole kernel corn
some homemade salsa
1 container sour cream
some sprinkles of mexican cheese( you know the cheapie stuff)
mix....eat....
I hope it turns out ok....I'll let you know!
Wednesday, November 12, 2008
Vegetable Cheese Soup
Crystal's dad gave me this recipe and so I figured, with colder weather coming soon, it would be a nice one to share with you! There's nothing like a steaming bowl of soup to warm you from the inside out!
Vegetable Cheese Soup
From: "Uncle Norman"
Ingredients:
1 qt chicken broth
1C chopped yellow onion
1C chopped celery
2 & 1/2 C peeled & diced potatoes
1 pkg frozen California Blend vegetables
2 cans cream of chicken soup
1/2 to 1 pkg Velveeta
1t black pepper
Directions:
In a large stockpot, simmer chicken broth, onion, celery and potatoes for 10 minutes.
Add California Blend vegetables and simmer 10 more minutes.
Add 2 cans cream of chicken soup (unprepared) stir until smooth consistency.
Add Velveeta chunks and stir until melted.
Add Pepper.
Footnote:
Probably the best soup ever. But then again, anything with a brick of Velveeta in it is bound to be good!
Vegetable Cheese Soup
From: "Uncle Norman"
Ingredients:
1 qt chicken broth
1C chopped yellow onion
1C chopped celery
2 & 1/2 C peeled & diced potatoes
1 pkg frozen California Blend vegetables
2 cans cream of chicken soup
1/2 to 1 pkg Velveeta
1t black pepper
Directions:
In a large stockpot, simmer chicken broth, onion, celery and potatoes for 10 minutes.
Add California Blend vegetables and simmer 10 more minutes.
Add 2 cans cream of chicken soup (unprepared) stir until smooth consistency.
Add Velveeta chunks and stir until melted.
Add Pepper.
Footnote:
Probably the best soup ever. But then again, anything with a brick of Velveeta in it is bound to be good!
Wednesday, November 5, 2008
Spinach and Artichoke Dip
So this is really good and I wanted to share......
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder
HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.
Keep the creamy, cheesy flavor of this popular dip by preparing with both Parmesan and mozzarella cheeses instead of 2 cups mozzarella cheese, and using 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per aserving when compared to the traditional recipe! ( I use these ingreedients and it still rocks!)
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder
HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.
Keep the creamy, cheesy flavor of this popular dip by preparing with both Parmesan and mozzarella cheeses instead of 2 cups mozzarella cheese, and using 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per aserving when compared to the traditional recipe! ( I use these ingreedients and it still rocks!)
Friday, September 19, 2008
They took it away...
Can you believe that they would do this to our precious chocolate. i couldn't believe it. now everytime i go to buy chocolate i am going to check. because i am a chocolatier. i love it, but i didn't notice, or did i just not pay attention. goes back to learning how to love your food. but, that's another blog...
Wednesday, September 17, 2008
chicken alcatta
so i made this up yesterday it's between chicken alfredo and chicken picatta. both very delicious, i may say, super easy and delicious.
chicken, grilled or baked or boiled. ( i boiled 5 skinless boinless chicken breasts, because i was in a hurry, also added salt and pepper, garlic powder, rosemary, to the water. doesn't matter though)
garlic
shallots
veggie broth or chicken broth
capers
mushrooms
artichokes
parsley
alfredo sauce
cream of mushroom
water
salt and pepper
noddles
cook the chicken, add it to a dutch oven or what you have sautee with olive oil and shallots, sweat the shallots, add the mushroonms, when they are done add the garlic. cook these until the oil is gone, then deglaze the pan with broth or even wine, preferrably white. or water works too
when that has cooked down to 1/3 of what you have, then add the cream of mushroom soup, alfredo sauce, salt, lots of pepper, capers artichokes, parsley, basil if you life. i use fresh herbs, much better.when the noodles are done add then into the saucce, add about a cup of the starchy noodle water. stir together, eat and enjoy with bread or salad!
chicken, grilled or baked or boiled. ( i boiled 5 skinless boinless chicken breasts, because i was in a hurry, also added salt and pepper, garlic powder, rosemary, to the water. doesn't matter though)
garlic
shallots
veggie broth or chicken broth
capers
mushrooms
artichokes
parsley
alfredo sauce
cream of mushroom
water
salt and pepper
noddles
cook the chicken, add it to a dutch oven or what you have sautee with olive oil and shallots, sweat the shallots, add the mushroonms, when they are done add the garlic. cook these until the oil is gone, then deglaze the pan with broth or even wine, preferrably white. or water works too
when that has cooked down to 1/3 of what you have, then add the cream of mushroom soup, alfredo sauce, salt, lots of pepper, capers artichokes, parsley, basil if you life. i use fresh herbs, much better.when the noodles are done add then into the saucce, add about a cup of the starchy noodle water. stir together, eat and enjoy with bread or salad!
Sunday, September 7, 2008
Bizarre foods
I have been randomly catching this show lately on the travel channel, that i have become very intrigued yet horrified by. I don't even really know when its usually on but they seem to have reruns on late at night when i am up. Its "bizarre foods with andrew zimmerman". I don't know if any of you have seen it before, but its pretty cool. The guy just travels around to different countries, and even just different areas of the U.S. and seeks out whatever weird random food they have thats sort of culturally specific. its interesting to see something that is a delicacy somewhere that i wouldn't even poke with a stick. I cringe a lot while watching it, because this dude will eat pretty much anything. So yeah, this is not a recipe, i was just curious if anyone has ever caught this show, and to say that you should if you can.
a salad from my backyard!
we have a garden that brian does an excellent job maintaining. :-) i take care of the flowers around here.
Anyway he made a fabulous salad that came almost entirely from our garden.
lettuce
green onion
cucumber
avacado- we got it from the neighbors tree
baby bela mushrooms
Ramono Ceasar Dressing- from trader joes
grated parmesean cheese- from trader joes
slice it, dice it, mix it all up...and then enjoy the super healthy flavor explosion. sorry i'm not super specific with directions. i am not the cook in the household and i'm pretty sure you all can figure out the amounts that will work for you.
Anyway he made a fabulous salad that came almost entirely from our garden.
lettuce
green onion
cucumber
avacado- we got it from the neighbors tree
baby bela mushrooms
Ramono Ceasar Dressing- from trader joes
grated parmesean cheese- from trader joes
slice it, dice it, mix it all up...and then enjoy the super healthy flavor explosion. sorry i'm not super specific with directions. i am not the cook in the household and i'm pretty sure you all can figure out the amounts that will work for you.
Saturday, September 6, 2008
bean salad
I came up with this salad, be cause costco ran out of the one i like, and i always have the ingredients handy!
1 can kidney beans
1 can of green beans
1 can of garbanzo beans
( rinse all of these under cool water and strain)
1/2 sliced red onion
dressing:
olive oil
red wine vinegar, champagne vinegar is another great option.
crumbled feta cheese
chopped olives, green or black, or any fancy olive. your choice!
1 can kidney beans
1 can of green beans
1 can of garbanzo beans
( rinse all of these under cool water and strain)
1/2 sliced red onion
dressing:
olive oil
red wine vinegar, champagne vinegar is another great option.
crumbled feta cheese
chopped olives, green or black, or any fancy olive. your choice!
erins' potato salad
this is my take on a healthier and yummier version of potato salad. if you are partial to what you grew up on, do not try this. but, it's really delicious and a change of pace, and boy will you fool the peeps.
potatoes of any kind, diced and boiled just to partially done, i believe we all know how to do this.
chopped black olives
parsley
celery
capers
sweet pickles
dill pickles
red onion
( chop all these ingredients, use the amount and you believe would be sufficient to your potatoes)
dressing:
non fat-plain yougurt( greek style) if you want it creamier, put into a fien sive or a flout sack towel, strain over a bowl. after a couple of hours, squeeze out any remaining water.
sweet pickle juice, honey, or sweet rice wine vinegar, you can use all or just one, depending on the taste you like. or if needed a sugar substitue as splenda, or plain sugar. experiment
digon mustard
salt and pepper
lemon zest
lemon juice
this recipe is great on a really warm evening with your favorite bbq item. enjoy!
potatoes of any kind, diced and boiled just to partially done, i believe we all know how to do this.
chopped black olives
parsley
celery
capers
sweet pickles
dill pickles
red onion
( chop all these ingredients, use the amount and you believe would be sufficient to your potatoes)
dressing:
non fat-plain yougurt( greek style) if you want it creamier, put into a fien sive or a flout sack towel, strain over a bowl. after a couple of hours, squeeze out any remaining water.
sweet pickle juice, honey, or sweet rice wine vinegar, you can use all or just one, depending on the taste you like. or if needed a sugar substitue as splenda, or plain sugar. experiment
digon mustard
salt and pepper
lemon zest
lemon juice
this recipe is great on a really warm evening with your favorite bbq item. enjoy!
c-c salad
i am adding this recipe for those who have recently gotten your tahini paste, something else to use it in, other than hummus. i haven't tried this recipe yet. so if you do let me know. i am researching some vegetarian options for my life. so i got this recipe from a veggie cook book from my dad.
1/2 cup currants
1-2 tsp. tahini paste
2 tsps. honey or brown rice syrup( sweetner)
1 tsp. lemon juice
dash of cinnamon
2 c. finely grated carrots
1/2 c. water
soak currants in a 1/2 c.boiling water for and hour or up to overnite. strain, these and reserve the currant water. you will end up with between 2 tblsp. to 1/4. you don't really have to do this other than to rehydrate the dried currants, if that is what you use. and to make them sweeter. the reserved water is used to sweeten the dish, but you can increase the sweeter and just add plain 1/2 c. water to dressing. to accomodate.
use the currant water or plain water, tahini, honey lemon juice, and cinnamon together in either a blender or food processor, until smooth and creamy.
put the carrots and currants together in a bowl, mix in dressing. top with sunflower seeds.
1/2 cup currants
1-2 tsp. tahini paste
2 tsps. honey or brown rice syrup( sweetner)
1 tsp. lemon juice
dash of cinnamon
2 c. finely grated carrots
1/2 c. water
soak currants in a 1/2 c.boiling water for and hour or up to overnite. strain, these and reserve the currant water. you will end up with between 2 tblsp. to 1/4. you don't really have to do this other than to rehydrate the dried currants, if that is what you use. and to make them sweeter. the reserved water is used to sweeten the dish, but you can increase the sweeter and just add plain 1/2 c. water to dressing. to accomodate.
use the currant water or plain water, tahini, honey lemon juice, and cinnamon together in either a blender or food processor, until smooth and creamy.
put the carrots and currants together in a bowl, mix in dressing. top with sunflower seeds.
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