Chicken Parmesan

/

Have you ever had one of those weeks were you start to wonder if you should just put the pizza delivery guy on speed dial? I was definitely having one of those weeks.

I forgot to pull out the chicken for dinner so I switched the meals around and figured I'd have it another night. Then one of the main ingredients for the chicken dish went bad. Then I realized I didn't have the ingredients for another dish. I was this.close from just picking up the phone and asking the nice pizza place across the street to save me from this kitchen nightmare when Tom said "why don't you just make chicken parmesan?"

Because uh, I've never made chicken parmesan? I dunno. I've mentioned a hundred or so times on here that I have issues with breaded foods because they typically always end up soggy. I couldn't imagine that chicken parmesan would be any different. However, I was hungry so I forged on.



Chicken Parmesan
Source: All Recipes
Servings: 4
Printer Friendly

Ingredients:
    • 2 eggs
    • 1/2 cup grated Parmesan cheese
    • 1/2 bread crumbs
    • 4 boneless, skinless, chicken breasts
    • 3 tbsp. canola oil
    • 4 slices mozzarella cheese
    • 15 oz. jar pasta sauce
    • 2 cups cooked spaghetti
Directions:
1. Preheat the oven to 400. Spray a 9x13 baking dish with non-stick cooking spray. Place a wire rack on top of a baking sheet.
2. Add canola oil to a large skillet and heat over medium-high heat.
3. Crack the eggs in a shallow dish and whisk together.
4. In another shallow dish, combine the Parmesan and bread crumbs.
5. Dip the chicken into the egg wash and then into the bread crumb mixture, turning to coat all sides. Repeat with remaining chicken breasts.
6. When the oil is hot, place the chicken into the skillet and cook for 4-5 minutes on each side or until golden.
7. Transfer the chicken to the wire rack and continue cooking in the oven for 7-10 minutes or until chicken is cooked through.
8. Pour the pasta sauce into the prepared baking dish. Place the chicken on top and put a slice of cheese on top of each chicken breast. Bake for 5-7 minutes or until the cheese is melted.
9. Serve chicken breast and pasta sauce over cooked spaghetti. Sprinkle with additional Parmesan if desired.

I'll be honest. This wasn't horrible, but it probably isn't something that I'll make again. Even after finishing the chicken in the oven to ensure that it is crispy, baking it in the sauce does absolutely nothing to help with the sogginess. Plus I have a weird issue where I don't like chicken and red sauce together.



Overnight Oven-Baked French Toast

/

I'm much more of a breakfast for dinner type of person than I am a breakfast for breakfast type of person. I think this is because up until I was 16 or so, the thought of eating food before 9 am was just not possible. Even the smell of breakfast made me nauseous. I could maybe handle a few crackers first thing in the morning, but absolutely nothing like french toast.

So every once in a while when I actually have a breakfast craving, I make it for dinner. Who has time in the mornings for something more than a muffin or some instant oatmeal? And if you do, I'm jealous. 



Overnight Oven-Baked French Toast
Source: Eat What You Love, p. 116
Servings: 10 

Ingredients:
    • 1 cup egg substitute
    • 2 eggs
    • 2 1/2 cups low-fat milk
    • 2/3 cup Splenda
    • 1 tsp. vanilla 
    • 6-8 2" thick slices bread, plain or cinnamon raisin
    • butter, powdered sugar, syrup
Directions:
1. Spray a 9x13 baking dish with non-stick cooking spray. 
2. In a large bowl, whisk together the egg substitute, eggs, milk, Splenda, and vanilla. Soak the bread into the mixture and then place in the prepared baking dish. Pour the remaining mixture over the bread in the dish. 
3. Cover with foil and refrigerate overnight. 
4. Preheat the oven to 350. 
5. Bake the french toast for 45-50 minutes or until lightly golden. 
6. Serve with butter, powdered sugar and/or syrup. 

To be honest, this really wasn't my thing. I thought I would like baked french toast better, but it wasn't anything fabulous. Tom loved it however, so I'm sure I'll make it again.

Oh, on top is 10 oz. of frozen raspberries left to thaw until room temperature and then mashed with 2 tbsp. Splenda. 

Blogger's Choice: Orange Creamsicle Martini

/


I signed up for this blogger's choice recipe swap before really realizing when the submission date was. If you didn't notice from my two previous posts this week, I am vacationing it up in sunny Florida this week.

Once I realized the date I figured I would just pick something easy to make since I would only be cooking 2 days this week. Well, that's not true. I will probably cook at my aunt's house, but who knows when or what I'd be making.

I didn't mean to choose such an easy recipe, like a drink, but I just happened to have all of these ingredients hanging out in the fridge asking to be used before I went away. I'm pretty sure that was a sign.



Orange Creamsicle Martini
Source: The Redhead Baker, slightly adapted from Snappy Gourmet
Servings: 2 martinis
Printer Friendly

Ingredients:
    • 3/4 cup no-pulp orange juice
    • 1/4 cup half and half
    • 1/4 cup whipped cream flavored vodka
    • whipped cream, for garnish
    • orange slice, for garnish
Directions:
1. Place 6 ice cubes in a cocktail shaker.
2. Combine the orange juice, half and half and flavored vodka, pour over the ice.
3. Shake, shake, shake. Shake for 30 seconds.
4. Strain into a martini glass.
5. Top with a dollop of whipped cream and an orange slice. Sip and enjoy.

I'm sorry, I couldn't pass up the shaking in the directions there. It was just too easy. So while I did have all of the ingredients necessary to make this, guess what I didn't have? Yep, a martini glass. See, I'm not really a martini drinker so when my mom offered up some storage space in her garage, the martini glasses were the first in the boxes to head on over. Which resulted in me running out to the dollar store and purchasing a single martini glass. Hey, whatever works, right?

I'm not a big martini girl, but these are DAMN TASTY! And with the whipped cream vodka, you almost can't tell that you're drinking something alcoholic. Until, you know, you stand up. So fair warning!


Delicious Chicken Sandwich

/

One night I was supposed to make a chicken dish that included sun-dried tomatoes. I previously had tried sun-dried tomatoes and was just not a fan. Which doesn't make sense, because I like tomatoes in all forms. But, this evening, I opened the jar, took a whiff and just couldn't do it. So, what was I going to make?

I stared into the fridge for a while, then into the pantry waiting for the perfect dish to pop out at me. Nothing happened. But a jar of roasted red peppers caught my eye and I decided to just wing it.



Delicious Chicken Sandwich
Source: A Cookaholic Wife Creation
Servings: 4
Printer Friendly

Ingredients:
    • 4 chicken cutlets
    • 1 tbsp. Italian seasoning
    • 2 tbsp. mayonnaise
    • 1 tsp. garlic powder
    • 8 oz. jar roasted red peppers, drained and chopped
    • 1/2 cup shredded mozzarella cheese
    • 1/2 cup lettuce leaves
    • 4 sub rolls 
Directions:
1. Preheat a skillet or grill plate to hot. Also preheat the oven to 450 and line a baking sheet with foil.
2. Season the chicken with the Italian seasoning.
3. Place the chicken in the skillet or on the grill and cook for 3-4 minutes per side or until the chicken has cooked through.
4. Meanwhile, in a small bowl, whisk together the mayonnaise and garlic powder until combined. Spread the mayonnaise mixture on both sides of each sub roll.
5. Once chicken is cooked through, slice into strips. Place the chicken on the sub roll, top with the roasted red peppers and sprinkle the mozzarella cheese on top.
6. Place on the prepared baking sheet and bake for 5 minutes or until the cheese has melted and the sub rolls are lightly toasted. Add lettuce and serve.

Obviously, based off the name you'd assume these turned out pretty well. I really like my version and I doctored it up a bit for Tom, leaving off the lettuce and wrapping his chicken slices with the last couple of pieces of lunchmeat ham we had in the fridge. But back to the name, I had no idea what to call it, so I described it to my internet friends who said "Delicious Chicken Sandwich"...sometimes the obvious is just for the best. 

Philly Cheesesteak Sloppy Joes

/

Today is the day where magical things happen. And no, not because of the Philly Cheesesteak Sloppy Joes I posted, although they are quite magical in their own rights.

Today, Tom, my cousin and I are going to...


...


THE WIZARDING WORLD OF HARRY POTTER! Finally, after years and years of reading and rereading the books, followed by watching the movies and impatiently informing Tom that we MUST go to WWOHP, the day is FINALLY HERE!  I will take ridiculous amounts of pictures, go in every Harry Potter related store and through all of the attractions and drink tons of butterbeer.

However, we're not just going to see WWOHP. We have the pass that allows you to go between both parks at Universal Studios. Do you know what this means!? It means I can also see THE GRINCH. THE GRINCH!!!! Where I completely believe I will jump up and down like a child yelling "The Grinch. The Grinch! Look, it's really The Grinch" and beg him for an autograph. And if that isn't a mature enough event for you, I make absolutely no guarantees that I will make it through the Despicable Me section without yelling "IT'S SO FLUFFY!"

I fully intend to be a child today. But I do understand that there are adults out there who have to work today and would like to find something to eat tonight. Don't worry, I got you covered there. These Philly Cheesesteak Sloppy Joes have been sneaking around through the blog-o'sphere mainly through recipe swaps. After taking a bite, I had to do my part and share these with you.

I believe I have only said this once on my blog before, but I need you to run (do not walk) to your nearest grocery store and pick up these ingredients. Your taste buds and your stomach (and anyone you cook for) will thank you.



Philly Cheesesteak Sloppy Joes
Source: Taste of Home Cooking, adapted from Rachael Ray
Servings: 4
Printer Friendly

Ingredients:
    • 1 tbsp. olive oil
    • 1 medium onion, diced
    • 1 green pepper, diced
    • 1 lb. lean ground beef
    • 2 tbsp. steak sauce
    • 1/2 cup beef stock 
    • salt and pepper
    • 4 rolls, burger or sub
    • cheese sauce, sliced provolone or Cheez Whiz
    • Optional Toppings: lettuce, tomato, onion 
    Cheese Sauce Ingredients:
    • 1 tbsp. butter
    • 1 tbsp. flour
    • 1 cup milk
    • 1 cup Provolone, shredded 
Directions:
1. Heat olive oil in a large skillet. Add the onion and green pepper and cook for 5-6 minutes or until softened and browned.
2. Add the ground beef to the skillet and cook, stirring frequently until browned. Drain the fat, the return pan to the heat.
3. Add the steak sauce, beef stock, salt and pepper. Bring a boil and cook for about 2 minutes or until the mixture has thickened.
4. Meanwhile, prepare the cheese sauce (if using) by melting the butter in a saucepan. Whisk in the flour and cook 1 minute. Then whisk in the milk, bring to a bubble and let thicken, then remove from the heat and stir in the cheese.
5. Toast the burger or sub rolls.
6. Prepare the sandwich by placing a large scoop of the meat mixture on the bun, topping with cheese (sauce/slice/Whiz) and then other optional toppings.

I went super cheesy with this one and decided to make half of the cheese sauce recipe and mix it into the meat mixture after it had finished cooking. It made these very messy but 100% worth it. There are foods that I eat as leftovers because they are there and I feel bad wasting food. Then there are foods that I want to eat as leftovers. These fall into the want category. 

Triple Lemon Blueberry Muffins

/

Guess where I am? If you are reading this between 6-8 am EST, I am waiting to board a plane. Reading between 8:20 and 11 am EST - I am on a plane. After 11 am EST - I'M IN FLORIDA! Sweet, sweet vacation has finally arrived. 

But don't worry, I went on a massive cooking spree recently to make sure that I'd have enough recipes to keep you occupied while I was gone. See how thoughtful I am? 

I didn't intend for all of the recipes I've been posting lately to be from the same source, but it just worked out that way. Like most people (I think) I tend to go a bit overboard when I find a new recipe source. As I flipped through the cookbook, I had a serious case of MAKE ALL OF THE THINGS! And then I was slowly able to narrow it down and actually make some recipes.

You know how I feel about muffins. I am ALWAYS on the look out for a different muffin recipe. And one that called for lemon yogurt, lemon zest and lemon extract? I was all over that. In my head lemons = spring and I would do anything to keep this season around. Including believing that cooking/baking with lemons will do it.

Don't you judge me. You have your own weird traits, thank you very much. :-p



Triple Lemon Blueberry Muffins
Source: Eat More of What You Love, p. 55
Servings: 12
Printer Friendly

Ingredients:
    • 6 oz. light lemon yogurt
    • 1/2 cup fat-free milk
    • 3 tbsp. unsalted butter, melted
    • 1 egg
    • zest of 1 lemon 
    • 1 tsp. vanilla extract
    • 1/2 tsp. lemon extract
    • 2 cups all-purpose flour
    • 1/2 cup Splenda
    • 2 tbsp. white sugar 
    • 1 tbsp. baking powder
    • 1/2 tsp. baking soda
    • 1 cup blueberries 
Directions:
1. Preheat the oven to 375. Line a muffin pan with 12 paper or foil liners.
2. In a medium bowl, combine the yogurt, milk, butter, egg, zest, and extracts. Stir until combined.
3. In a large bowl, combine the flour, Splenda, sugar, baking powder and baking soda together.
4. Add the wet ingredients to the dry and stir with a wooden spoon until combined. Gently fold in the blueberries.
5. Divide the batter among the muffin pan, filling each cup 2/3 of the way full.
6. Bake for 17-20 minutes or until lightly golden. Transfer to a wire rack to cool completely.

Would you believe I still wouldn't have minded more lemon flavor with these? I think adding in the juice of the zested lemon would have been a nice touch. Most of these had a very nice muffin height to them which makes me incredibly happy. I don't know why I'm amused by tall muffins, okay?

Don't they just scream SPRING? Yeah, I thought so. 

Outside-In Southwest Turkey Cheddar Burger

/

I love southwest flavors. I could easily eat foods that fall under that category all day. I saw this burger and immediately wanted to try it. Since trying out a few different recipes last year, I almost prefer to use ground turkey instead of ground beef in a burger. ::gasp:: Yes, I actually said that. I'm sure it would make my doctor happy to hear though.

However, I live with a true carnivore who doesn't think a burger should be called a burger unless there is red meat between the patties. So don't worry, we will never become a fully turkey-burger only household. 



Outside-In Southwest Turkey Cheddar Burgers
Source: Eat More of What You Love, p. 137
Servings: 4
Ingredients: 
    • 4 oz. can diced green chiles, divided
    • 1/2 cup reduced-fat sharp cheddar cheese, shredded
    • 1 lb. ground turkey 
    • 3 tbsp. bread crumbs
    • 2 tbsp. onion, minced
    • 1/2 tsp. cumin
    • 1/2 tsp. garlic powder
    • 1/2 tsp. pepper
    • 4 whole wheat burger buns
    • 4 large lettuce leaves
    • 4 tomato slices
    • sliced avocado or guacamole, optional 
Directions:
1. Preheat a grill to high. 
2. Measure 1/4 cup of the green chiles and place in a bowl with the cheddar cheese. Stir to combine. 
3. In a large bowl, combine the remaining chiles, ground turkey, bread crumbs, onion, cumin, garlic powder and pepper. Form into 4 large patties, then divide each patty in half and flatten. 
4. Place a large spoonful of the chile/cheese mixture in the center of the patty. Top with the other patty and press to seal the edges well. Repeat with remaining patties, then place all patties on a plate and refrigerate for at least 10 minutes. 
5. Grill the burgers for 3-4 minutes on each side or until cooked through. Toast the burger buns. 
6. Assemble the burger by placing the lettuce and tomato on the bottom bun, followed by the burger. Top with avocado slices or spread guacamole on the top bun. 

These were some damn tasty burgers! I really enjoyed them even though, as usual, my cheese escaped through the sides of the burger. I need to figure out a better way to do this. Then again, I'm not the one on clean up duty so I guess it doesn't really matter. ;-)

Weekly Menu 4/21

/

This post is kind of a pathetic excuse of a menu since we are only here for two nights before Florida, but I figured I'd share with you anyhow.

While I am super excited about going on vacation, given the current events of the last week, it almost feels slightly wrong. What is it about the 5 or so days following April 15th that leads people to do stupid things? Columbine, the Oklahoma City bombing, Virginia Tech shooting, etc. all happened with that week on different years. Unfortunately, this year was no different. It started with setting off two bombs at the Boston marathon on Monday which killed 3 people and injured close to 200. After their pictures were released Thursday evening, they continued their terror spree in Boston, killing a MIT police officer, car jacking someone, and essentially shutting down the city for hours. Late Friday evening, it was finally over. One bomber was dead, the other was caught.

In general, I try not to watch the news on a daily basis because I find it too depressing. I barely keep up with current events just by clicking on the articles from the news websites that interest me. But I'll be honest, the majority of my knowledge about what goes on in the outside world is from the message boards where I talk to a group of ladies daily. They were the first to inform me of each event that happened in the past week.

This a lighthearted cooking blog and I intend to keep it that way, but I just need to get a few things out there.

1. If the events of the past week have made you lose your faith in humanity or even question it, please go visit my friend Steph's blog, Life According to Steph, and check out her postscript on this post. She worded it 100 times better than I ever could have.

2. Amid all of the craziness, this was tweeted and it made me laugh.

3. It is 100% not necessary to ever post, retweet or share graphic images. I need these people to think for a minute about how they would feel having a picture of their loved ones with limbs missing blasted all over social media. Have a little class, people. 

4. Right.this.minute reporting is ridiculous. I understand we live in times where we expect information and knowledge right away, but the ridiculous amount of false reporting that went on this week made me give a big ole side eye to the media. It's much more professional to say "We don't know" or "We don't have a verified source" instead of just word-vomiting nonsense. 

5. A million thanks to the average citizens, police officers, first responders, SWAT teams and all of the other agencies in Boston who did everything in their power to keep the residents safe. I can only hope that if a situation like this ever happens in my city, we are half as brave as you. 

To return this to a lighthearted note, 

this is what I plan on doing in Florida. Especially at Universal, where I will make this face pretty much throughout all of the Wizarding World of Harry Potter. Then I'll probably make it again if I get to see The Grinch in the Dr. Seuss area. Oh, and then I'll probably make the face again and yell 'IT'S SO FLUFFY!' when we visit the Despicable Me area. It's going to be an interesting vacation. Which I'm sure I'll recap on here. 

And if all you came here for was to find out what I'm eating this week, here it finally is:

Sunday - Pepperoni Pizza Sliders

and

Monday - Taco Calzones

We are leaving for the airport before the sun comes up Tuesday morning and will return the following week. I have some posts scheduled, so don't worry, I'm not leaving you recipe-less for an entire week. :) 

Buffalo Chicken Pasta

/

I arched an eyebrow when I read this recipe in Eat More of What You Love. I've had a bit of a thing for blue cheese lately so I'm interested in making any recipe that includes it. The arched eyebrow wasn't at the recipe itself, because buffalo chicken pasta sounds pretty logical.

The eyebrow was at the ingredients. Carrots, celery, and tomatoes were the main causes to my eyebrow arching. Celery makes sense. You eat buffalo chicken wings with celery but the tomatoes and carrots just didn't add up.

Either way, I decided to forge ahead and make the recipe as listed.



Buffalo Chicken Pasta
Source: Eat More of What You Love
Servings: 6
Printer Friendly

Ingredients:
    • 8 oz. penne pasta
    • 2 tsp. canola oil
    • 1 small onion, diced
    • 1 carrot, peeled and diced
    • 2 celery stalks, diced
    • 2 cloves garlic, minced
    • 4 boneless, skinless chicken breasts, cut into bite sized pieces
    • 2 tsp. all purpose flour
    • 2 tsp. paprika
    • 2 tbsp. hot sauce
    • 14.5 oz. diced tomatoes with juice
    • 1 cup low-sodium fat free chicken broth 
    • 2 tsp. butter
    • 1/2 cup blue cheese crumbles
    • 2 tbsp. green onions, sliced
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, heat the canola oil over medium heat. Add the onions, carrot and celery and cook for 5-7 minutes. Add the garlic and cook 1 minute more.
3. Meanwhile, combine the flour and paprika together in a shallow dish. Dredge the chicken pieces through the mixture, then add the chicken to the skillet. Cook for 5-7 minutes or until the chicken is mostly cooked through, stirring frequently.
4. Pour in the hot sauce, tomatoes and chicken broth and bring to a simmer. Simmer for 3 minutes or until slightly thickened. Stir in the butter until melted.
5. Divide the pasta among the dishes, top with the chicken mixture and then garnish with the blue cheese crumbles and green onions.

The taste of this dish wasn't bad, but I wouldn't call it buffalo chicken pasta by any means. It wasn't nearly spicy enough and there wasn't enough blue cheese to coat the dish. With some adjustments, this could be pretty tasty. 

Improv Challenge: Fried Egg Bacon Cheeseburgers

/

A few weeks ago, Tom saw a burger that featured a fried egg as a topping and asked me to please make that one day soon. Since we're going to Florida shortly, I wasn't sure if I could pull it off before we went.

But then I received the email from Kristin, reminding me that the two ingredients for this month's Improv Challenge is Bacon and Eggs. I would call that divine intervention of the burger variety, wouldn't you?

I'm one of those people who strongly believes that a burger is only as good as the toppings on it. Bacon is a very popular choice in this house. As is going for the less common American cheese but unfortunately, I am the only one interested in adding vegetables to my burger.

Bacon + cheddar + fried egg sounds like a good enough meal on its own so I figured it could only be made better by shoving it on top of a lean ground beef burger and sandwiching it in between two potato rolls (the roll of choice in this house). Of course, I was right. I'm rarely wrong when it comes to choices involving bacon.



Fried Egg Bacon Cheeseburgers
Source: A Cookaholic Wife Creation
Servings: 4
Printer Friendly

Ingredients:
    • 1 lb. lean ground beef
    • 1/4 cup onion, diced
    • 1 garlic clove, minced
    • 1 tbsp. steak sauce
    • pinch of kosher salt
    • pinch of black pepper
    • 4 slices cheddar cheese
    • 4 eggs
    • 4 slices bacon, cooked
    • lettuce, tomato, mayonnaise, ketchup, mustard, pickles
Directions:
1. Preheat a grill to high heat.
2. Combine ground beef, onion, garlic, steak sauce, salt and pepper together in a bowl. Form into 4 patties.
3. Grill the burgers for 4-5 minutes on each side or until cooked through.
4. Meanwhile, heat a skillet over medium heat and spray with non-stick cooking spray.
5. Crack the egg into the skillet and either fry or cook sunny side up. Transfer to a plate and repeat with remaining eggs.
6. Place the cheese on top of the burgers and allow to melt, then transfer burgers to a plate.
7. Place burger on the bun, add a slice of bacon, top with the egg and any of your desired other toppings.

Napkins. You will need lots and lots of napkins for this burger. However, it's just as delicious (or maybe even more so) than it sounds. 

Egg Nest Cupcakes

/

I realize it's almost a month past Easter so these really have no use to you until next year, but they were so cute and so quick to throw together that I couldn't wait an entire year to share them!

I don't think I even mentioned it, but we decided to host Easter on Saturday which meant I didn't get my usual full day of prep work in. I had to go to the grocery store, clean and prep all of the food Thursday and Friday night. I did have some time during Saturday morning, but not a whole lot. So I "cheated" a bit on these cupcakes and went the mainly store bought route.



Eggs Nest Cupcakes
Inspired by: Pillsbury
Servings: 12 cupcakes
Printer Friendly

Ingredients:
  • Duncan Hines Snack Size Cupcake Mix (chocolate if you can find it)
  • 1/2 cup water
  • 3 tbsp. vegetable oil
  • 2 eggs
  • 1 jar chocolate frosting or homemade
  • chocolate sprinkles
  • 24-36 mini Cadbury eggs
Directions:
1. Preheat oven to 350. Line a cupcake pan with paper liners. 
2. Combine cake mix, water, vegetable oil, and eggs together in a large bowl. Stir with a wooden spoon until the batter is no longer lumpy. Divide between the cupcake liners. 
3. Bake for 21-24 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool completely. 
4. Spread chocolate frosting onto each cupcake and add a generous amount of chocolate sprinkles. Gently press 2-3 mini Cadbury eggs into the frosting. 

Aren't these adorable? I bought a jar of frosting just in case my recipe didn't turn out as well as I wanted, but I ended up having enough time to make homemade and it worked out. I liked that the frosting was a bit lumpy since it added to the idea of twigs and other general debris coming together to make an eggs nest. 

Quick and Easy Mini Fruit Tarts

/

Before we moved into this apartment (almost a year ago) I saw a mini tart pan on sale at Joss & Main and immediately bought it. It arrived right before we moved and although I was tempted to try it out, I kept it in its box and figured I could make something right away once I was settled into the new kitchen.

Which apparently took me 11 months. I meant to use it before then, and really did even pull it out the cabinet  a few times trying to figure out what I should make, but every holiday I always had some other dessert prepared and the mini tart pan got put back into the cabinet.

However, when figuring out what to make for Easter, I immediately thought of the tart pan and knew I was going to use it this time, no matter what.

Finding a very simple tart recipe didn't prove to be as easy though. Everything required much more time than I actually had to prepare one. So, I decided I would just wing it based off some prepared ingredients I had hanging around.

Which was genius, if I do say so myself.



Quick and Easy Mini Fruit Tarts
Source: A Cookaholic Wife Creation
Serving: 12 mini tarts
Printer Friendly

Ingredients:
    • 1 prepared pie crust, rolled out
    • 1/2 cup cream cheese Cool Whip Frosting
    • 1/4 cup fruit of your choice 
Directions:
1. Preheat the oven to 450.
2. Cut out pieces of the pie crust to cover the bottom and sides of the mini tart cups. Place the pie crust into each one and press up the sides.
3. Bake for 10-12 minutes or until lightly golden. Transfer to a wire rack and let cool completely.
4. Spoon the Cool Whip frosting into each tart. Top with fruit. Serve immediately.

It really doesn't get much easier than that. I cooked the tarts the night before and let them cool completely before storing them in a plastic bag. I'm not really a fan of prepared frostings, but the Cool Whip commercial is so damn catchy that I ended up buying one just to see what it was like. It's heavenly, in case you're wondering. I could easily just eat spoonful after spoonful out of the tub.

I highly suggest doubling or tripling this recipe since these were gobbled up immediately. 

Southwest Stuffed Peppers

/

The first time I saw this recipe had to be more than a year ago when it first showed up in my reader (RIP Reader, I'll forever miss you) and I couldn't wait to make them. But, Tom is weird when it comes to stuffed peppers. He doesn't necessarily like them because...get this..he has to cut up the pepper. I thought everyone cut up the pepper before eating it, but whatever, he doesn't like doing it.

So I had to make sure there was more than adequate time between making these and the last time I served him stuffed peppers. I figured nearly a year was more than enough...



Southwest Stuffed Peppers
Source: Sunny Side Up
Servings: 4
Printer Friendly

Ingredients:
    • 1/2 lb. lean ground beef
    • 1/4 cup onion, diced
    • 1/2 cup frozen corn
    • 1/2 cup black beans, rinsed and drained
    • 1/2 cup diced tomatoes
    • 4.5 oz. can chopped green chiles
    • 1/2 tsp. cumin
    • 1/2 tsp. paprika
    • pinch of cayenne
    • 1/2 cup cooked brown rice
    • 4 large bell peppers, halved lengthwise, ribs and seeds removed
    • 1 cup Monterey Jack cheese, shredded
    • 1/2 cup fat free sour cream
    • juice from 1/2 a lime
    • salt and pepper
Directions:
1. Preheat the oven to 350.
2. Heat a skillet over medium-high heat and add the ground beef and onion. Cook for 5-7 minutes or until the ground beef is browned. Drain any excess fat.
3. Add the corn, black beans, tomatoes, green chiles, cumin, paprika and cayenne to the skillet and cook for another 5 minutes. Remove the skillet from the heat and stir in the rice.
4. Place the bell peppers, cut side up in a 9x13 baking dish. Fill each bell pepper with the mixture. Divide the cheese and place on top of the mixture in the bell peppers.
5. Add 1/2 cup of water around the peppers in the baking dish. Cover with foil and bake for 30-40 minutes or until the cheese is bubbly and browned.
6. While the peppers are baking, whisk together the sour cream and lime juice. Drizzle or dollop over the peppers before serving. Season with salt and pepper to taste.



I love this flavor combination in a stuffed pepper. Its absolutely delicious. I honestly didn't even need as much rice as I included and I had already halved the initial filling portion of the recipe. Just stuffing the peppers with ground beef and vegetables would have be perfect for me. 

weekly menu 4/14 - 4/18

/

I am one of the cheapest people I know when it comes to spending money on electronics. I cringe every time I have to do it. Including when I bought my iPhone 4s, which is after they greatly reduced the price because they released the 5.

So would you ever believe that I'm sitting here right now typing to you on my new Google Nexus tablet?

No, me either. But, I've wanted one for a while now and it just seemed to make sense to get one before going to Florida. This way, I can still keep up on my blog posts without having to use my aunts computer or Tom needing to bring his work laptop. Plus I can play games and view webpages that are too small to see on my phone.

Which may lead you to question why I have an iPhone and a Google tablet. I used to have an Android phone and I LOATHED it, so when they dropped the price of the 4s, I immediately wanted one. Everyone I knew that had one loved it and Apple isn't really known for errors. And I do love my phone, but I can't blog on it and I'm waaaaay too cheap to purchase an iPad. Plus there is the little fact that Google owns my soul.

I've mentioned that before right, that I use practically every app/program that Google has bought or created. So here I am with the Nexus and after some initial `where the hell is that option????' moments, all is well.

So well actually that I haven't given up and resorted to typing this on a computer. I'd call that a worthwhile purchase, yes?

And onto the food (finally) since that's why you're here.

Sunday - bacon cheeseburgers topped with fried eggs, sweet potato fries, salad

Monday - crock pot pork and green chile stew over rice

Tuesday - bacon and blue cheese stuffed chicken breast, baked potatoes, green beans

Wednesday - pasta with bacon, asparagus and Parmesan cheese 

Thursday - crab cakes, fries, salad 

For breakfast I'm having blueberry coconut muffins and for lunch, whole wheat pitas stuffed with tuna.

Oh and today I'm over-indulging in wine amend junk foods with some friends at a wine tasting. Yum! 

Recipe Swap: Chicken and Spinach

/

When I received my recipe from Sarah for this swap, my immediate thought was "damn". We are supposed to let Sarah know if there are ingredients that we don't like so she doesn't send us a recipe that includes them. Since I'm pretty to eating just about anything, I never think to mentioned the few ingredients which I don't like.

Unfortunately, this recipe included two of them. Olives and feta cheese. I've tried to like both of them, eating them multiple times throughout my life waiting for the whole "your tastebuds change" thing to happen, but they never did for these two ingredients.

I stared at the recipe for a few minutes trying to figure out what substitutions I could make and still call it "Greek Chicken". I wasn't able to come up with any, so I resigned to changing the name of the recipe. I'll be honest, I hate having to do this. It makes me feel like I've failed the original recipe, even though I'm substituting similar ingredients.

Anyway, this recipe is from Kate over at Kate's Recipe Box. I receive her new blog posts via email and since checking my email is one of the first things I do in the morning, I typically get to drool over what she's shared with the blogosphere before I even get out of bed.

(I forgot to add the blue cheese at first, and all those pics turned out blurry)

Chicken and Spinach
Source: Kate's Recipe Box
Servings: 1
Printer Friendly

Ingredients:
    • 1 small boneless, skinless chicken breast
    • 1 tbsp. flour
    • 1 tsp. oregano
    • pinch each of salt and pepper
    • 1 tbsp. olive oil 
    • 1 clove garlic, minced
    • 6-8 grape tomatoes, halved
    • 2 cups baby spinach leaves
    • 3-4 capers
    • 1 tsp. blue cheese crumbles
Directions:
1. In a shallow dish, combine the flour, oregano, salt and pepper.
2. Add the olive oil to a skillet and heat over medium-high heat.
3. Dredge the chicken through the flour mixture and place into the skillet. Cook for 4-5 minutes on each side or until cooked through.
4. Remove the chicken to a plate.
5. Add the garlic, spinach, tomatoes, and capers to the skiller and cook for 1-2 minutes or until the spinach is just slightly wilted.
6. Plate the spinach mixture and top with the chicken. Season with additional salt and pepper to taste. Top with the blue cheese crumbles.

I'm not sure that the capers really fit in here, but I picked up a jar at the store the other week and they'd been taunting me to use them from the pantry. They added a decent amount of saltiness and vinegary bite to the dish that I'd assume most people wouldn't like, but I'm weird and I did.

I ate this for lunch over the weekend and found it to be a nice, light meal. You could easily stuff this into pita bread or on a sub roll for a heartier dish, but I didn't think it was necessary.

28 Before 28: A Recap

With a little more than a year and a half before my 28th birthday, I decided to issue myself a challenge and revise my "to-make" list. Initially, I followed suit with everyone else and created a 30 Before 30 List, but realized that 3.5 years (at the time) to make 30 recipes was pretty lame. Anyone could accomplish that. So I upped the ante to myself and gave myself a little over 1.5 years to complete 28 recipes.

I'll confess, I totally put this list on the back burner for the majority of the time because it always felt like I had SO much time to complete the recipes. So I just slowly crossed them off my list as the opportunities presented themselves and never really put any effort into getting this done before my 28th birthday.

Then in early 2013, it dawned on me that I was quickly running out to time to complete the list of recipes. And a mad dash for the finish line began.

Overall, I think I was pretty successful. While there are a few things on the list that aren't crossed off, it doesn't mean that I didn't actually make them. I did, however they just did not turn out blog-worthy enough to share with you, and because I procrastinated, there wasn't enough time left to make the recipe again.

Take the Boston Cream Pie for instance. I followed a recipe in a new cookbook and hesitated when I got to the ganache portion of the recipe. It said to add water to the chocolate chips while melting them. Water to make ganache? That doesn't even make sense. But, it was a healthier version of the recipe so I figured maybe it would turn out. Definitely not. The ganache never hardened and although I should have realized it before dumping it on the cake, I didn't, and I basically had a pool of watery chocolate running all over my pretty cake. See?

I didn't even bother to edit the photo, because, seriously, look at the poor excuse of a cake. :( Another issue with the recipe is that it only made a very thin cake which was then cut in half for the two layers. Yet the recipe called for a normal amount of the cream in between. It was basically a sliver of cake, topped with an inordinate amount of custard, the topped with another sliver of cake that unfortunately had some water ganache on it.

The Fortune Cookies had similar issues. First, its really hard to get an even amount of the super sticky batter into a circle. Second, its really hard to work with a hot cookie. Third, its really hard to work with a hot cookie.

I think these are something I could easily get better at with lots more practice.

The Sourdough Bread just came down to an issue of timing. I thought after I had the starter made, I could make the bread in one day, which wasn't the case. The last couple of weekends leading up to my birthday, I just didn't have enough free time to make it. So I decided to share the starter with you so at least you'd know that I made an effort.

The only two things that weren't made on the list were the tortillas and the baked Alaska. I plan on still making both of these at some point, but I think Tom might strangle me if I bring another kitchen gadget into the apartment, which is why the tortillas were never made. (You need a tortilla press.) The baked Alaska just came down to a timing issue as well. And okay, I was a bit intimidated to make it. Plus, I had no where to store it and no people (other than Tom and I) to feed it to.

However, the remaining 23 recipes went over pretty well. Why don't you check out the 28 Before 28 List and see if you can find anything you'd like to make? 

Happy Birthday to Me: Angel Food Cake

/

Well, it has arrived. My 28th birthday is here. At 1:04 this afternoon, I will officially be 28 years old. I feel like this should mean something, or have some significance, but it really doesn't.

I've spent too much time recently rushing to get through by 28 Before 28 List (which will have a recap tomorrow) and being excited to go to Florida, that I haven't really put any thought into my birthday and getting older. Oh well, maybe I'll have time to worry about getting older next year.

After making the creme brulee yesterday, I had quite a bit of leftover egg whites and nothing to do with them. So I headed off to Google and searched for "recipes to use up  leftover egg whites". David Lebovitz had just that information for me. I debated for all of half a second on making macaroons, which was his first suggestion but immediately shoved that behind me. It was already late in the afternoon and the last thing I felt like doing was spending time doing anything else tedious.

Angel Food Cake was the next thing on the list and ironically, something that I cut from my initial 30 Before 30 List. I found it only fitting to make the cake, not only for originally cutting it, but because birthdays = cake. With a decent amount of heavy cream left over, I decided whipping up some fresh whipped cream and serving the cake along with some fruit would be the perfect compliment to my birthday.



Angel Food Cake
Source: David Lebovitz
Servings: 1 cake
Printer Friendly

Ingredients:
    • 1 cup cake flour
    • 1 1/2 cups sugar, divided
    • 1/2 tsp. salt
    • 1 1/2 cups egg whites, at room temperature
    • 1 tsp. cream of tartar
    • 2 tsp. lemon juice
    • 1/2 tsp. vanilla 
Directions:
1. Preheat the oven to 350. Spray a tube or Bundt pan with non-stick cooking spray.
2. Combine the cake flour, 1/2 cup sugar and salt together in a small bowl.
3. In the bowl of your stand mixer with the whisk attachment, beat the egg whites on medium speed until foamy, then add in the cream of tartar and the lemon juice.
4. Increase the speed to high and continue to beat until the mixture thickens. Slowly pour in the remaining 1 cup of sugar, 1/4 cup at a time. Do not left the egg whites get stiff, they should remain cloud-like.
5. Add in the vanilla and then turn off the mixer once combined.
6. Use a rubber spatula to fold in the flour mixture in small amounts.
7. Pour the mixture into a tube pan or Bundt pan and bake for 45 minutes.
8. Invert the pan over a wire rack until cooled. Gently remove the cake and serve with fruit, whipped cream or your desired toppings.



This tastes just like the angel food cake I've bought from the store! I'm just sad that I didn't spray the pan before adding the batter. The recipe says not to use a non-stick pan and doesn't say anything about preparing it, so I figured it would be okay. So while the outside of the cake may not be smooth and pretty, it is quite delicious! 

Sourdough Starter

/

I really  need to learn to read completely through recipes. I knew that a sourdough starter took a few days, but I didn't realize there was still another day after it was made before you could have bread, on top of the hours between the multiple rises.

I had every intent of sharing sourdough bread with you to complete my 28 Before 28 List, however, there was just not enough time and enough free weekends available to do it. I will have the bread recipe posted soon though, I promise.



Sourdough Starter
Source: Annie's Eats
Printer Friendly

 Ingredients:
    • 2 cups warm water
    • 1 tbsp. sugar
    • 1 tbsp. active dry yeast
    • 2 cups all-purpose flour
Directions:
1. Pour the water into a 2 quart glass bowl. Stir in the sugar until dissolved.
2. Stir in the yeast and then gradually whisk in the flour.
3. Cover loosely with a clean kitchen towel and place in a warm area.
4. Let it develop for 2-5 days, stirring once a day due to the separation that will occur. When the bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.


SRC: Creme Brulee

/

Another month has passed and it is once again time for the Secret Recipe Club reveal. You may have noticed a slight change to this reveal, which is that I'm not posting this recipe at 12 PM EST, but instead 12 AM EST. This is a new change to the Club and I hope that it will bring more traffic to bloggers.

This month I was assigned Cupcakes with Sprinkles  and my immediate thought was "yes, please!" Meghan has a sweet tooth, two adorable daughters and a recipe index guaranteed to make you drool. Everything looks absolutely delicious and I know I'll be back in the future to make some of the other delicious recipes on her blog.

However, I couldn't pass up a chance to make creme brulee. First, I needed to make it for my 28 Before 28 List, but creme brulee is also my favorite dessert and my birthday is only two days away. Perfect choice right?

I did decide to cut the recipe in half since I couldn't figure out just how much creme brulee this would make and the last thing I need is something this unhealthy hanging around for days and days.



Creme Brulee
Source: Cupcakes with Sprinkles via The Pioneer Woman
Printer Friendly

Ingredients:
    • 2 cups heavy cream
    • 1/2 tbsp. vanilla
    • 5 egg yolks
    • 1/2 cup sugar
    • 2 tbsp. superfine sugar
Directions:
1. Preheat oven to 325.
2. Add the cream and vanilla to a large saucepan and heat over medium-low until simmering.
3. Meanwhile, add the egg yolks and sugar to the bowl of your stand mixer and beat on medium-high speed with the beater attachment until the mixture is pale yellow and thick. Strain the egg yolk mixture and then return to the stand mixer bowl.
4. Put the stand mixer on low speed and slowly drizzle in 1 cup of the warm cream. Once the first cup is added (and the eggs didn't cook), slowly pour in the rest of the cream.
5. Pour custard mixture in ramekins and place on a large rimmed baking sheet. Pour water onto the baking sheet until it goes halfway up the ramekin dishes.
6. Bake for 30 minutes or until just set. The custard should not brown.
7. Cool the ramekins on the counter until they reach room temperature, then cover with plastic wrap and chill for 3+ hours.
8. Sprinkle the tops of each ramekins with 1/2 tbsp. of sugar. Going in quick circular motions with a kitchen torch, allow the sugar to caramelized, but not burn. Serve immediately.

Incredible! I love that now I can make this at home and I'm no  longer at the mercy of restaurants. Also, you'll notice that the tops of my brulee aren't completely caramelized. See, when you know that you only have one chance to get a recipe right, you should probably check and see if the creme brulee kit you purchased actually includes more than a smidgen of butane in the torch so you can actually make creme brulee. By the time I realized this, it was too late to run out anywhere to get any and I was concerned that leaving them in the fridge overnight wouldn't turn out. So just picture then a bit more browned, okay?



Weekly Menu 4/8 - 4/11

/

Before I started typing this, I remembered I wanted to check the weather for this week. Last week they were saying spring was finally going to arrive this week, and given the fact that it SNOWED AFTER THE FIRST DAY OF SPRING, I was a bit hesitant.

After glancing at the temperatures, I shook my head thinking my eyes were deceiving me, but no, SPRING IS REALLY COMING! They saying it will be 73 tomorrow, 78 on Tuesday and 76 on Wednesday, my birthday. YES! I guess the spray tan, pedicure and manicure are definitely going to come in handy this week.

Of course, now that spring is here, I immediately want colder-weather foods. I don't understand. I woke up this morning thinking that turkey with mashed potatoes and gravy sounded delicious. Then maybe chili another night.

But this week is a short one, we're going out for my birthday, and I stuck to weather-neutral foods.

Sunday - Cajun Chicken Pasta

Monday - Mongolian Beef

Tuesday - Shrimp and Grits

Wednesday - OUT

Thursday - Pizza, toppings to be decided 

For breakfast this week, I'm enjoying Prosciutto Egg Cups, and lunch is still pretty undecided. I'm thinking about veggie wraps again since I still have a decent amount of leftover hummus.


Jambalaya

/

The closest thing I'd ever had to jambalaya was the Zatarian's Jambalaya Rice Mix. When I first started cooking, it was on my list of things to make but I knew that my mom wouldn't come anywhere near it. Since I was cooking dinner for the both of us, I pushed it to the back of the list and promptly forgot to make it for practically a decade. I'm pretty talented with that, aren't I?

There are just so many things I want to make and not nearly enough time to make them all. When I came across a version of jambalaya in The New Abs Diet Cookbook I figured it was finally time to check out this recipe and see if I liked jambalaya or not.



Jambalaya
aka Son-of-a-Gun Stew
Source: The New Abs Diet Cookbook, p. 212
Servings: 6
Printer Friendly

Ingredients:
    • 1/2 lb. andouille sausage 
    • 1 lb. boneless, skinless chicken breasts, cut into 1" cubes
    • 2 celery stalks, diced
    • 14.5 oz. can diced tomatoes with jalapenos
    • 16 oz. package frozen pepper stir-fry 
    • 8 oz. package Zatarian's New Orleans Style Jambalaya Rice Mix
    • 2 cups water
    • 1 lb. shrimp, peeled and cooked
Directions:
1. Halve the sausage lengthwise then cut into 1/2 inch slices. Place in a 6 quart crock pot along with the chicken, celery, tomatoes and peppers.
2. Add just the packet from the rice mix along with the 2 cups of water and stir. Cook on low for 6 hours.
3. Then add the rice and cook on high for 35 minutes. Stir again and then add in the shrimp and cook for 5 minutes more.

I found this to be pretty good, but really spicy. I couldn't find the Zatarian's rice mix, so I opted for another brand and I think that's what caused the spice issue. Either way, its definitely something I would make again. And if you're keeping track of the Power foods, there are 2 in this recipe. Each serving is also around 360 calories. 

Homemade Bagels

/

Bagels are my absolute favorite breakfast food. I would be completely content to have a bagel with cream cheese for breakfast every morning. However, since bagels aren't exactly calorie-friendly and cream cheese definitely isn't, I typically resort to eating my second favorite breakfast food, muffins, on a much more regular basis because when I make the muffins, I can control just how many calories they are.

That's not exactly the same for bagels, since you can't substitute apple sauce for oil or anything like that, but at least I can know what ingredients are going into my bagels and that they are preservative free. "Everything" bagels are definitely my favorite, so I chose to go that route on most of the ones I made this time.



Homemade Bagels
Source: Emeril Lagasse
Servings: 12
Printer Friendly

Ingredients:
    • 2 cups 110 degree water
    • 2 active dry yeast packets
    • 3 tbsp. sugar
    • 5-6 cups all-purpose flour
    • 2 tsp. salt
    • 2 tsp. vegetable oil, divided
    • 2 tbsp. cornmeal 
    • 1 tsp. sugar
    • Optional Toppings: cinnamon sugar, kosher salt, sesame seeds, poppy seeds, dried minced garlic
    • "Everything" Toppings: garlic powder, onion powder, salt, sesame seeds, poppy seeds 
Directions:
1. Combine the water, yeast and sugar in the bowl of a stand mixer with the dough hook attachment. Stir together and let stand for 5 minutes or until foamy.
2. Add the salt and the flour, one cup at a time up to 4 cups, until a soft dough ball forms.
3. Add the remaining dough 1/2 cup at a time, while mixing, until the dough is no longer tacky.
4. Turn out onto a lightly floured surface and knead for 5 minutes or until dough is smooth.
5. Coat a bowl with 1 tsp. of the vegetable oil. Place the dough in, turn to coat, and cover with plastic wrap. Let rise for 1 hour in a warm location or until the dough has doubled.
6. Remove from the bowl and punch down the dough. Divide into 12 equal pieces and roll each into a ball. Then roll into a 4-6 inch log. Join the ends of the log, making sure to keep the hole in the center.
7. Repeat with remaining dough and place on a lightly greased baking sheet. Cover with a clean kitchen towel and let rise partially for 20-30 minutes.
8. Preheat the oven to 400.
9. Dust a baking sheet with the cornmeal. Have your desired toppings ready.
10. Bring a large pot of water to a boil and add the sugar. Drop in the bagels and boil for 1-2 minutes.
11. Dip the bagels into the desired toppings then place on the prepared baking sheet.
12. Bake for 20-25 minutes or until lightly browned.

Dee.lish.us! If it were perfectly healthy to eat bagels morning, noon and night, I would do that with these. 

Filet Mignon with Gorgonzola Sauce

/

Tom was flipping through a cookbook I have and I was shocked when he saw this recipe and said he wants me to make it. He strongly dislikes blue cheese and all of her close relatives. I asked him if he knew that gorgonzola cheese was very similar to blue cheese. He assured me that he did, so I added the recipe onto the next weeks' rotation.



Filet Mignon with Gorgonzola Sauce
Source: Eat What You Love by Marlene Koch
Servings: 4
Printer Friendly

Ingredients:
    • 4 6-oz. filets
    • 1 tbsp. butter
    • 1 clove garlic, minced
    • 1/4 tsp. rosemary, minced
    • 1 tbsp. flour
    • 1/3 cup low-fat milk
    • 1/3 cup fat-free half-and-half
    • 2 tbsp. crumbled Gorgonzola cheese
    • salt and pepper
Directions:
1. Preheat a grill or broiler.
2. Season both sides of the filets with salt and pepper.
3. Grill for 4-8 minutes on each side, depending on your desired doneness. (2" thick steak for 6 minutes on each side should be medium rare.) Set steaks on a plate to let rest.
4. Meanwhile, melt the butter in a small saucepan over low heat. Add the garlic and rosemary and cook for 1 minute.
5. Stir in the flour with a whisk to make a paste, then whisk in the milk and half-and-half. Cook, stirring frequently for 4 minutes or until the mixture has thickened.
6. Add the gorgonzola cheese and stir until smooth.
7. Serve each filet topped with 3 tbsp. of the cheese sauce.

I could pretty much drink this sauce. It's absolutely delicious over the steaks. 

Limoncello

/

I have no idea what possessed me to put limoncello on my 28 Before 28 List. I've never even had it before. All I know is that its an Italian liquor that can easily be made at home as long as you have some time and a lot of patience. Or maybe just A LOT of time. Recipes for limoncello vary from taking a two weeks to 6+ months.

Since I'm a large procrastinator and waited until the end of March to make this recipe, I had to opt for one that only took a few weeks vs. a few months. I narrowed it down to a a few recipes that fit into that time frame and ended up choosing one by Giada. I'm honestly not much of a Giada fan, mostly because I can't stand when she says "ree-coat-tah" or her other over-enunciated words, but I figured she was probably my best bet for an Italian recipe on short notice.



Limoncello
Source: Giada De Laurentis
Servings: 3 1/2 cups
Printer Friendly

Ingredients:
    • 5 lemons
    • 1/2 (750 ml) bottle of mid-price vodka
    • 1 3/4 cup water
    • 1 1/4 cup sugar
Directions:
1. Use a vegetable peeler to remove the peel from the lemons. If any of the white pith is on the peels, cut away with a knife.
2. Place the lemons in a 2 quart pitcher and pour the vodka over them. Place plastic wrap over the pitcher (and a lid if you have one) and steep for 4 days in a dark area at room temperature.
3. Combine the water and sugar together in a saucepan and stir until the sugar has dissolved, about 5 minutes. Let cool completely.
4. Pour the sugar syrup over the vodka mixture, cover and let stand at room temperature overnight.
5. Place a mesh strainer over a large bowl and pour the limoncello through. Discard the peels. Transfer the limoncello to bottles.
6. Seal the bottles and refrigerate until cold, at least 4 hours but up to 1 month.


Biscoff and Chocolate Cups

/

Never did I expect to use the labels "healthy" and "chocolate" in the same post. Those words just don't go together. And now, this obviously isn't the healthiest thing that you're ever going to eat, but it's definitely not the worst either.

Instead, its incredibly delicious. I don't even know for sure what got me to finally purchase a jar of Biscoff spread but I am so happy that I did. Since purchasing the first jar a little over 3 months ago, I've purchased an additional 3 more. I only ate the first one with just a spoon, so that's progress right? The other jars have gone toward actual recipes, like this one.



Biscoff and Chocolate Cups
Adapted from: Prevention RD
Servings: 12
Printer Friendly

Ingredients:
    Bottom Layer:
    • 2 tbsp. coconut oil, melted
    • 1/4 cup smooth Biscoff
    • 1 tsp. vanilla 
    • 1/4 cup cocoa powder
    • 2 stevia packets
    Top Layer:
    • 2 tbsp. coconut oil, melted
    • 1/4 cup smooth Biscoff
    • 1/2 tsp. vanilla
    • 1 stevia packet
Directions:
1. Line a mini muffin pan with 12 paper liners.
2. Stir all of the ingredients for the bottom layer together until smooth.
3. Pour into the mini muffin pan.
4. Freeze for 15 minutes or until hardened.
5. Stir all of the ingredients together for the top layer.
6. Divide over the chocolate layer. Return to the freezer and freeze for another 15 minutes or until solid. Keep frozen until ready to serve.

Oh. My. God. Wow. My mouth is watering again just typing up the recipe. These were absolutely incredible. You must make these ASAP. Now, preferably. 
AdChoice Icon, to be placed in the footer:

Total Pageviews

Back to Top