Recent Recipes

Walnut Crusted Apple Pie

Comments (0) | Wednesday, December 26, 2012

My Christmas dinner was a disaster.

I may be exaggerating.  Maybe not quite a disaster.  But it did leave me crying into my hands at the table, quietly sobbing "I'm sorry, it's so bad" to my family.  My poor husband knew just how to respond and patted my shoulder lovingly with a "it's really not that bad honey..." But when it all came down to it, when asked if he'd eat any leftovers he hesitated for a long while before saying sweetly, "no... I don't think so." And that's when I knew it had been a huge flop.  A 9 lb ham in the trash... Not for my lack of skill or trying.  I cooked all afternoon!  But I'll spare you the details of the slimy ham I purchased from Albertson's and get down to the fact that dessert saved the day.

Not the prettiest looking pie, I couldn't get the crust to come together like a pastry crust should.  It was crumbly and hard to handle and I ended up just smashing the edges together in an effort to "seal" the two crusts.  No decorative crimping here... sorry folks.  And for this reason alone I figured the dessert would likely follow in the footsteps of the disastrous dinner.  But no, this thing was amazing... and even better on days 2 and 3!

Walnut Crusted Apple Pie

1 lb fuji apples peeled, cored and thinly sliced
1 lb golden delicious apples, peeled, cored and thinly sliced
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons all purpose flour
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup coarsely chopped walnuts
6.75 ounces all purpose flour (about 1 1/2 cups)
3 tablespoons packed brown sugar
1/4 teaspoon salt
5 tablespoons cold butter cut into pieces
3 tablespoons ice cold vodka (or water)
Cooking spray
1 tablespoon milk
1 egg yolk

Combine first 8 ingredients (through cinnamon).  Toss to coat.

Place nuts in a food processor; process until finely ground.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Add flour, 3 T brown sugar and 1/4 t salt to food processor; pulse 5 times.  Add butter and pulse until mixture resembles a coarse meal (about 6-8 times.) Turn processor on and slowly add vodka through food chute processing just until combined (do not form a ball.)  Turn dough out onto a lightly floured surface and knead 3-4 times.  Divide into 2 equal portions.  Flatten each portion into a 4 inch circle on plastic wrap.  Chill 30 minutes.

Preheat oven to 425.

Unwrap and place 1 dough piece onto plastic wrap.  Cover with 2 overlapping pieces of plastic wrap.  Roll dough, still covered, into a 10-inch circle.  Place into a 9-inch pie plate coated with cooking spray. Spoon apple mixture into crust.  Follow same rolling instructions for second dough piece, rolling into a 12-inch circle.  Place over apple mixture and press edges of crusts together.  Fold under and flute.  Cut slits in top of dough to allow steam to escape.

Combine milk and egg yolk, stirring with a whisk.  Gently brush top of dough with egg mixture.  Place pie plate on a foil lined baking sheet (or on one of these amazing pie drip catchers from Williams Sonoma that my step mom bought me!) Bake at 425 in lower third of the oven for 20 minutes.  Shield edges of pie crust with foil.  Reduce oven temperature to 350 (do not remove pie from oven) and bake an additional 30 minutes or until browned.  Cool on a wire rack.

Original recipe courtesy of Cooking Light

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Chicken and Wild Rice Casserole

Comments (0) | Thursday, December 13, 2012

I find it extremely difficult to take "good" or pretty photos of casseroles, especially once they're dished onto the plate.  Of course, my food photography is novice at best anyway... but I always want the presentation to at least look appealing!  Rest assured that while this looks like a pile of goop, it was incredibly delicious and so convenient to pull out of the freezer on a busy weeknight. A flavorful "comfort food" kind of meal. I promise to try and get a better photo next time I make it...

I used an entire rotisserie chicken, pulled from the carcass and shredded (I love how appealing that sounds... sorry...) and I divided the whole thing between 2 large square foil pans to freeze for later (this was on a "freezer meal" prep day.)  The recipe makes 10-12 servings itself so, unless you plan to feed a crowd, I would divide it.  It was plenty for us to have for 2 nights worth of dinner.

Chicken and Wild Rice Casserole 
1 (2.25-oz) package sliced almonds
2 (6.2-oz) boxes fast cooking long grain and wild rice mix (I used 3 boxes of Rice-a-Roni brand)
2 tablespoons butter
4 celery ribs, chopped
5 cups chopped cooked chicken
2 cans cream of mushroom soup
1 cup sour cream
2 (8 oz) cans water chestnuts, drained and chopped
1 cup milk
1/2 teaspoon salt (could be omitted, there is plenty of flavor without)
1/2 teaspoon pepper
4 cups shredded cheddar cheese divided (I think I used about 3, total)
2 cups soft fresh breadcrumbs

Prepare rice mixes according to package directions.

Meanwhile, melt butter in a medium skillet over medium heat. Add celery and onions.  Saute 10 minutes or until tender.  In a large bowl mix together celery/onion mixture, chicken, next 6 ingredients and 3 cups of the cheese.  Spoon mixture into a lightly greased large baking dish or 2 smaller (11x7) baking dishes. Top with breadcrumbs.

To make tonight: Bake at 350 for 35 minutes.  Top with remaining cheese and almonds and bake an additional 5 minutes.

To freeze and make later: cover with plastic wrap, place cheese and almonds in a resealable freezer bag, place on top of plastic wrap and cover dish with foil.  Label, date and freeze.  Thaw and cook as directed above. OR Remove from freezer and let stand at room temperature 1 hour.  Bake, COVERED, at 350 for 30 minutes.  Uncover and bake an additional 55-75 minutes or until thoroughly heated. Top with cheese and almonds and heat 5 minutes longer.

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Walnut and Rosemary Oven Fried Chicken

Comments (0) | Monday, December 10, 2012

My husband never complains about what I make for dinner (except on the rare occasion that I've made soup... he's not a big "soup for dinner" kind of guy.)  So I occasionally have to ask him what he thinks of my new recipes and can usually gauge how much he really likes them by his genuine responses.  One of the ways I know I've found a good recipe is when he tells me, without prompting,  "this is great honey!" as he finishes every last bite.

The flavors in this recipe prompted just such a response and I couldn't have agreed more.  A quick and easy weeknight meal, I paired it with a baked potato and steamed veggies.

Walnut and Rosemary Oven-Fried Chicken
1/4 cup low fat buttermilk
2 tablespoons Dijon mustard
4 chicken cutlets (or 4 small 6 oz breasts pounded slightly)
1/3 cup panko bread crumbs
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano- Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 425.

Combine buttermilk and mustard in a shallow dish, stirring with a whisk.  Add chicken to buttermilk mixture, turning to coat.

Heat a medium skillet over medium-high heat.  Add panko to pan; cook 3 minutes or until golden, stirring frequently.  Combine panko, nuts and next 4 ingredients in a shallow dish.  Remove chicken from buttermilk mixture; discard buttermilk mixture.  Dredge chicken in panko mixture.

Arrange a wire rack on a large baking sheet; coat rack with cooking spray.  Arrange chicken on rack; coat chicken with cooking spray (or spray lightly with olive oil.)  Bake at 425 for 13 minutes or until chicken is done.

Calories: 292, Fat: 9.6g, Sat: 1.6g, Protein: 42.7g, Carb: 6.8g, Fiber: 0.9g

*Courtesy of Cooking Light*

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Peanut Butter Caramel Corn

Comments (1) | Tuesday, December 4, 2012

I can't say enough good things about this recipe.  Absolutely amazing.  I took a double batch to work the first time I made it and it was gone rather quickly with compliments all around.  I decided to make a few big batches to give out as Christmas gifts this year and it was a big success.  And to think, it's so relatively light too!  Note: don't get ahead of yourself and add the peanut butter until AFTER the sugar/syrup/butter mixture has cooked.  I did this once.  It turned out OK but tasted a little like slightly burnt peanut butter.  Not nearly as good as its intended flavor...

I air popped the popcorn omitting the 2 tablespoons of oil and left out the almonds. I also doubled the recipe and baked it in a large foil roasting pan.  The high sides made it easier to stir while baking.

Peanut Butter Caramel Corn
cooking spray
2 tablespoons canola oil
1/2 cup unpopped popcorn kernels
1/2 cup sliced almonds
2/3 cup brown sugar
2/3 cup light colored corn syrup
2 1/2 tablespoons butter
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract

Preheat oven to 250.  Line a baking sheet with parchment paper, coat paper with cooking spray.

Heat oil in large dutch oven over medium high heat.  Add popcorn; cover and cook 4 minutes, shaking pan frequently.  When popping slows, remove pan from heat.  Let stand until popping stops. Uncover and add almonds.

Combine sugar, syrup, butter and salt in a medium saucepan; bring to a boil and cook 3 minutes, stirring occasionally.  Remove from heat; add peanut butter and vanilla, stirring until smooth.  Drizzle over popcorn, toss well.  Spread mixture onto prepared pan.  Bake at 250 for one hour, stirring every 15 minutes.  Cool completely.

*Courtesy of Cooking Light*

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Maple Spice Muffins

Comments (0) | Thursday, November 22, 2012

Don't let the name fool you... these don't hold much maple flavor although I suppose if you use a dark amber or grade B maple syrup, you might get a little more out of it.  Regardless, these muffins are still hearty and tasty... not too sweet, just perfect for pairing with a smoothie on "smoothie day." :) Toss extras in a sealed freezer bag.  Pull one out and microwave for 20-30 seconds or until thawed and warm.

Maple Spice Muffins 
1/4 cup butter, softened
1/2 cup pure maple syrup
6 oz. low-fat lemon yogurt
1/2 cup nonfat sour cream
1 large egg
1 large carrot, grated
1 small apple, cored and grated
1/2 cup raisins (or dried blueberries)
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground clove
1/4 teaspoon salt

Preheat oven to 350.  Coat a 12 cup muffin pan with cooking spray or line with baking cups.

In a large bowl, stir together butter, syrup, yogurt, sour cream, egg, carrot, apple, and raisins.   Sprinkle dry ingredients over butter mixture.  Stir until just combined - batter will be lumpy.

Divide batter among muffin cups.  Bake until tops are lightly browned and toothpick inserted in center comes out clean 20-25 minutes.  Remove to a rack to cool.

*Courtesy of Jessica Seinfeld's Double Delicious*

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Frozen Salmon Burgers

Comments (0) | Friday, November 9, 2012

As far as I can remember, though this recipe said it would make 6 large burgers, I was able to get only 4.  That being said, they were definitely LARGE burgers with exceptional taste.  A little difficult and messy in the initial preparation steps but worth the effort to be able to pull them out of the freezer, thaw for an hour or two and toss into a skillet to cook on a busy weekday evening.  Use the toppings of your choice.  I think next time I'd do a tartar sauce or asian sauce and lettuce instead of the sprouts.

Gourmet Salmon Burgers

1 lb fresh salmon
1 egg white
3 T chopped onion
3 T soy sauce
1 T sugar
1/4 t ground ginger
1/4 t garlic powder
1 1/2 t sesame oil
1 1/2 t sesame seeds
6 T plain breadcrumbs

Chop salmon into very small pieces (or place in a food processor and process lightly.)  Place in bowl and add remaining ingredients.  Form into patties, wrapping each individually in plastic wrap.  Place in labeled freezer bag.

Note: I found the mixture a little difficult to handle and so I formed patties directly on the plastic wrap and made sure to freeze them flat to maintain their shape before placing them in the freezer bag together.  When I took them out for dinner I let them thaw only an hour or so before cooking which also made them easier to handle.

To cook: Heat 2 tsp oil in skillet and cook burgers until browned on both sides.  Serve on buns or with rice and veggies.

Nutrition info per burger assuming 6 burgers:
Cal: 195, Fat: 8.7g, Chol: 89mg, Carb: 6.4g, Fiber: 4g
*Courtesy of Don't Panic More Dinner's in the Freezer by Martinez, Howell and Garcia*

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Puffy Apple Omelet

Comments (0) | Saturday, November 3, 2012

I decided to make this for the kids for breakfast one weekend when Joe was out of town.  Something slightly sweet and special since I rarely ever have the motivation to make something new when he's not here to praise my efforts.  But the kids praised them plenty, ate every last bite and asked when we'd have this again... so I filed it away as a "keeper" and I'm sure you will too.  Slightly reminiscent of a souffle in its texture, sweet enough to get the kids' attention but not too sweet to remember it's healthy... Though it technically makes only 2 servings, the kids and I split it between us with plenty for all.

Puffy Apple Omelet

3 Tbsp all purpose flour
1/4 tsp baking powder
2 eggs, separated
3 Tbsp fat free milk
1 Tbsp lemon juice
3 Tbsp sugar
1 large tart apple, peeled, cored and thinly sliced
1 tsp sugar
1/4 tsp cinnamon

In a small bowl combine flour and baking powder.  In a small bowl whisk the egg yolks, milk and lemon juice.  Stir into dry ingredients and mix well.  Set aside.

In another small bowl, beat egg whites on medium speed until soft peaks form.  Gradually beat in 3 Tbsp sugar one tablespoon at a time on high speed until stiff peaks form.  Fold into yolk mixture.

Pour into shallow 1 1/2 quart baking dish lightly coated with cooking spray.  Arrange apple slices on top. Combine remaining 1 tsp sugar and cinnamon ; sprinkle over apples.

Bake, uncovered, at 375 degrees for 18-20 minutes or until a knife inserted in center comes out clean.  Cut in half and serve.

Cal: 249, Fat: 5g, Sat: 2g, Chol: 212 mg, Carb: 44g, Fiber: 2g, Pro: 9g

*Courtesy of Taste of Home Healthy Cooking*

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Creamy Turkey Ragu and Butter Roasted Carrots

Comments (0) | Monday, October 29, 2012

Being a mom comes with a hectic schedule sometimes.  Not wanting to sacrifice healthy eating, I've had to adapt my weekly menus to accommodate the various activities that the kids have going on during the week.  Mondays we typically have swim lessons from 4-5 which leaves me without much prep time for dinner.  Enter... the slow cooker... and dinner is ready when we walk in the door (with the exception this night of having to roast the carrots...)! The #1 reason I love my slow cooker :)  And while some crockpot recipes can require some tedious prep work, this one was simple, quick, and smelled amazing upon opening the front door!  Choose any accompanying veggie but these butter roasted carrots were fairly easy and to die for.

Creamy Turkey Ragu

1 can (28-oz) crushed tomatoes
1 large onion, chopped
1 large carrot, peeled and diced
4 cloves of garlic, chopped
1 tsp. dried oregano
1 tsp. sugar
1 tsp. salt
1 pkg (20 oz) lean ground turkey
2/3 cup Philadelphia reduced-fat Italian Herb Cooking Creme
1 box enriched Rotini (spiral pasta) cooked, following package directions

Spray slow cooker bowl with cooking spray.  Stir in tomatoes, onion, carrot, garlic, oregano, sugar and salt. Crumble in ground turkey and stir to combine.

Cover and cook on HIGH for 6 hours or LOW for 8 hours.

Stir in cooking creme until evenly incorporated into sauce.  Pour cooked pasta into slow cooker and stir to coat pasta.  Garnish with fresh basil, if desired.

*Courtesy of Family Circle magazine*

Butter-Roasted Carrots

4 cups diagonally cut carrot sticks
1 tablespoon butter, melted
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 425.

Combine all ingredients in a bowl, toss to incorporate evenly.  Place on a baking sheet coated with cooking spray and bake for 20 minutes.

*Courtesy of Cooking Light*

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Smoked Salmon Quiche and Salad with Cherries, Goat Cheese, and Pistachios

Comments (0) | Friday, October 26, 2012

Smoked Salmon Quiche

1 refrigerated pie crust
1 cup shredded reduced fat swiss cheese
1 tablespoon flour
3 plum tomatoes, seeded and chopped
2 tablespoons finely chopped onion
2 teaspoons canola oil
4 oz smoked salmon fillet, flaked
4 eggs
1 cup whole milk
1/4 teaspoon salt

On a lightly floured surface, unroll pastry.  Transfer to a 9-inch pie plate or quiche pan.  Trim and flute edges.  In a small bowl, combine flour and cheese, transfer to crust.

In a large skillet, saute tomatoes and onion in oil just until tender.  Remove from heat; stir in salmon.  Spoon over cheese mixture.

In a small bowl, whisk eggs, milk and salt.  Pour into pie crust.  Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand 15 minutes before cutting.

*Courtesy of Taste of Home Healthy Cooking*

Salad with Cherries, Goat Cheese and Pistachios

4 cups mixed spring greens
2 cups baby spinach
1/3 cup thinly, vertically sliced red onion
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 small garlic clove, minced
2 tablespoons olive oil
1 cup pitted halved fresh cherries (I used frozen sweet cherries, thawed and cut in half)
1 ounce crumbled goat cheese
1/4 cup salted dry-roasted pistachios

Combine greens, spinach and onion in a large bowl.  Combine juice, mustard, honey, salt, pepper and garlic in a medium bowl, stirring with a whisk.  Gradually drizzle in olive oil, stirring constantly with a whisk.  Drizzle dressing over salad and toss gently to coat.  Arrange 1 1/2 cups salad on each of 4 salad plates.  Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts.

*Courtesy of Cooking Light*

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Mini Meatball Soup with Rosemary Buttermilk Scones

Comments (0) | Tuesday, October 23, 2012

It's not often that I get the opportunity to make soup for dinner.  As previously posted, my husband is not big on soups.  It doesn't matter if all the ingredients of a hearty meal (meat? veggies? couscous?) are tossed into one big pot... to him, soup is not a meal.  Although, to give him credit, he did take leftovers for lunch.  Maybe he's changing his ways...

In any case, he was out of town and I jumped at the chance to try these recipes out.  The kids devoured everything... down to the last piece of kale in the bowl.  So good I had to offer up a next day drive-thru service to my good friend Tracey.  Packaged up a hearty serving of soup and a couple of scones that she picked up on her way home from running errands.  I get to treat a friend, she gets to savor my cooking... win win!

Mini Meatball Soup

1 pound ground turkey or chicken
1/4 cup seasoned breadcrumbs
1 large egg
2 scallions, chopped
2 tablespoons grated Parmesan cheese
1/2 teaspoon chopped fresh thyme

1 tablespoon canola oil
2 large carrots, peeled and diced
2 medium parsnips, peeled and diced (I left this out since I forgot to add it to my shopping list!)
4 scallions, chopped
1 LARGE can (48 oz.) chicken broth
2 sprigs fresh thyme
1 head escarole, trimmed cleaned and chopped (Fred Meyer didn't have escarole so I substituted kale)
1 cup Israeli couscous
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Meatballs: In a large bowl, combine all meatball ingredients.  Stir until evenly blended.  Form into 1-inch meatballs (about 40 total) and set aside.

Soup: In a large stockpot or dutch oven, heat oil over medium heat.  Add carrots, parsnips and scallions.  Cook 5 minutes, to soften.  Add broth, thyme sprigs and 4 cups of water; increase heat to high and bring to a simmer.  Gently drop meatballs into simmering broth mixture.  Reduce heat to medium and cook 4 minutes.  Add escarole/kale in to batches, and the couscous.  Cook 8 more minutes, then stir in Parmesan, salt and pepper.  Serve warm.

*Courtesy of Family Circle magazine*

Rosemary Buttermilk Scones

1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 teaspoons chopped fresh rosemary
3/4 cup plus 2 tablespoons well-shaken buttermilk
Coarse salt for sprinkling (optional)

Combine flour, baking powder, sugar and salt in a large bowl.  Cut the butter in with a pastry blender or two knives until pebble-size pieces form.  Stir in the rosemary then add 3/4 cup buttermilk, stirring until the dough begins to come together (don't overmix.)

Turn the dough onto a lightly floured surface and gently pat into a 7-inch round.  Cut the dough into 12 wedges with a sharp knife.  Arrange the wedges on a parchment-lined baking sheet, leaving an inch of space between them.  Cover with plastic wrap and chill for 1 hour.

Heat oven to 375.  Brush the scones with remaining 2 tablespoons buttermilk and sprinkle lightly with coarse salt, if desired.  Bake on top oven rack until golden, about 20-30 minutes.  Transfer scones to a wire rack to cool.

*Courtesy of Disney Family Fun magazine*

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Pumpkin Buttermilk Waffles

Comments (0) | Tuesday, October 9, 2012

Pumpkin.  One of my favorite things about fall.  I love testing out new pumpkin recipes and revel in the excuse to add it to almost anything.

Saturdays are our "special breakfast" days.  Since weekdays are hectic, breakfasts are usually quick... nothing that requires extra mixing or fixing time.  So Saturdays we indulge.  Usually pancakes and eggs, or muffins and omelets, something a little more "special."  So it should come as no surprise that I use these days as an excuse to pull out new breakfast recipes.  Let the kids help me whip it up and the whole thing becomes a much enjoyed family affair.

And while I haven't quite mastered the art of exact waffle batter amounts (hey, they don't have to look pretty to taste good!) these were a huge hit all around and will no doubt return as a fall favorite!

Pumpkin Buttermilk Waffles

3/4 cup all purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 eggs
1 1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
1 tablespoon butter, melted

In a large bowl, combine the first 9 ingredients (through cloves.)  In a small bowl, whisk the eggs, buttermilk, pumpkin, and butter.  Stir into dry ingredients just until moistened.

Bake in preheated waffle iron according to manufacturer's directions until golden brown.  Serve with butter and syrup if desired.

Makes 6 servings.  Per Serving: Cal: 194, Fat: 5g, Sat: 2g, Carb: 28g, Fiber: 3g, Pro: 7g
*Courtesy of Taste of Home Healthy Cooking*

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Magic in the Middles

Comments (0) | Saturday, October 6, 2012

Can you see it?  The names says it all.  Chocolate and peanut butter have always been a match made in heaven to me.  I don't have an ounce of will power for turning down ANYTHING that has the two ingredients paired together.  Of course it also makes me think of my good friend Sarah who doesn't even like chocolate (*gasp*) unless it's paired with peanuts or peanut butter (strange but true :) So this one's for you my dear friend... eat your heart out.

Magic in the Middles

1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened (if you don't have unsalted that's fine... I used regular)
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 large egg
3/4 cup powdered sugar

Preheat oven to 375.

Whisk together first 4 ingredients.  In a large mixing bowl, beat together both sugars, butter and 1/4 cup of peanut butter until light and fluffy.  Add vanilla and egg; beat to combine.  Mix in dry ingredients.  Set dough aside.

Stir together remaining 3/4 cup peanut butter and powdered sugar in small bowl until smooth.  With floured hands, roll mixture into 30 small balls.  Break off about 1 tablespoon of cookie dough; flatten in palm, wrap around one peanut butter ball, pressing to seal.  Repeat for each cookie.

Place cookies on parchment paper-lined baking sheets (or lightly coated with cooking spray) 2 inches apart. Use bottom of a drinking glass, dip in granulated sugar then press on top of each cookie to flatten to about 1/2-inch thickness.

Bake at 375 for 7-9 minutes.  Let cool 2 minutes on pan then remove to wire rack to cool completely.

*Courtesy of MyRecipes*

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Vampire Steak with Garlic Herb Oven Fries

Comments (0) | Sunday, September 30, 2012

I'll start out by saying that the reason for the name is that it calls for 4 teaspoons of minced garlic (equal to about 6-8 cloves)... garlic keeps vampires away... hence... Vampire Steak.  This one took me several times reading through it for that thought to finally *click*... sometimes I can be slightly oblivious.  And who knows, maybe you would have gotten it off the bat.  But I thought I'd save you the feeling of idiocy as you wondered who on earth would give a recipe that name and why?  That being said, if you like flank steak, this rub gives it a nice robust flavor that even my kids enjoyed.  Paired with grilled zucchini and Oven Fries (recipe follows) for a nice hearty meal.

Vampire Steak

4 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons smoked Spanish paprika (you can use regular, it just won't give it a "smoky" flavor)
2 teaspoons chopped fresh tarragon
1 (1 1/2 lb) flank steak, trimmed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Combine first 4 ingredients.  Score a diamond pattern on both sides of steak (about 1/8 inch deep); rub juice mixture evenly over both sides.  Cover; refrigerate one hour.

Preheat grill to high heat.  Sprinkle both sides of meat with salt and pepper.  Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness.  Remove steak from grill; let stand 5 minutes.  Slice steak across grain into thin slices.

*Courtesy of Cooking Light*

Garlic and Herb Oven Fries

Preheat a roasting pan and oven to 450 degrees.  Cut 2 pounds baking potatoes into 1/4 inch matchsticks; toss with 1 tablespoon canola oil.  Arrange in preheated pan; bake at 450 for 10 minutes.  Turn oven to broil. Broil 10-15 minutes or until browned, turning once.  Melt 1 tablespoon butter in a skillet.  Add 1 minced garlic clove; saute 30 seconds.  Add fries; cook 1 minute.  Toss with 2 tablespoons chopped parsley, 1 teaspoon kosher salt and 1/4 teaspoon ground pepper.

*Courtesy of Cooking Light*

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Beer Brined Pork Chops

Comments (0) | Thursday, September 20, 2012

Marinades and brines are some the easiest ways to give amazing flavor to meats and fishes... one of my favorite preparations before grilling.  But beware that pork tends to soak in more salt than most meats that have been brined, resulting in a slightly more salty taste. Salty or not, these chops were amazing.  The strong flavor combination of the stout and molasses left hints with every bite while the brine locked in an incredible amount of juiciness.  Grilled to perfection (I think I'll sing my own praises on this one!)

Beer-Brined Pork Chops

4 pork loin chops, trimmed of fat
1 3/4 cups water
1 3/4 cups stout (dark beer)
3 tablespoons course salt
2 tablespoons molasses
1/2 teaspoon black pepper
4 cloves garlic, minced

Place chops in resealable plastic bag set in a shallow dish.  Combine water, stout, salt and molasses, stirring to dissolve salt.  Pour over chops.  Seal bag; turn to coat.  Marinate in refrigerator for 8-24 hours, turning bag occasionally.

Drain chops, discarding brine.  Pat chops dry with paper towels.  Combine pepper and garlic.  Rub mixture evenly over both sides of each chop.

Preheat grill.  Reduce heat to medium and grill 5-10 minutes per side.

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Double Apple Bran Muffins

Comments (0) | Monday, September 10, 2012

About 6 months ago I developed a plan to solve that "short order cook" problem I had every morning when the kids couldn't agree on what to have for breakfast and I ended up making five different things and often getting in a rut with not much variety.  I created a weekly menu that I presented to the kids, each day with it's own special breakfast and even one day for them to each choose what they want.  To my surprise, when they woke up the first day and I told them what was for breakfast (rather than asking what they wanted) I got no resistance.  I was amazed.  And so... out of this plan has come Wednesday "Smoothie Day" on which I create a simple concoction that is never the same (yogurt, milk, frozen fruit, sometimes spinach, sometimes carrots...) and the kids absolutely love.  And to add in some "filling" to the meal I usually make a nice hearty muffin as a side.  I love finding good sounding recipes packed with "good for you" stuff, making a batch and sticking it in the freezer.  Then I'm set for at least 6 weeks of "Smoothie Day!"

These were a huge hit, freeze really well, good tasting and HEALTHY! :) You could even toss in some raisins and/or nuts!
*Courtesy of Cooking Light*

Double Apple Bran Muffins

1/2 cup packed brown sugar
1/4 cup butter, softened
1 large egg
1 large egg white
3/4 cup fat free milk
1/4 cup unsweetened applesauce
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 cup all purpose flour
1 1/2 cups oat bran (or wheat bran)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup coarsely chopped, peeled, Granny Smith apple
2 teaspoons turbinado sugar (optional)

Preheat oven to 400 degrees

Place 12 paper muffin liners in muffin cups; set aside.  Combine brown sugar and butter in medium bowl; beat with a mixer at medium high speed until light and fluffy (about 5 minutes.)  Add egg; beat 1 minute or until well blended.  Beat in egg white until well blended.  Add milk, applesauce, molasses and vanilla; beat on low speed until well blended.

Lightly spoon flour into dry measuring cup; level with a knife.  Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture.  Add milk mixture to flour mixture, stirring just until moist.  Gently stir in apples.

Spoon batter evenly into prepared muffin cups.  Sprinkle evenly with turbinado sugar if desired.  Bake at 400 for 18 minutes or until muffins spring back when touched lightly in center.

Per Muffin: Calories: 174, Fat: 5.6, Sat: 2.8, Protein: 5.2, Carb: 32.5, Fiber: 3

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Balsamic Pork Cutlets

Comments (0) | Monday, September 3, 2012

I sadly left out the mushrooms... they would have been good in this dish.  But since there are really only two things (mushrooms and olives) that my dear husband won't eat, I figure I can be kind enough not to force them on him.  He tends to be one of my best critics and has rarely (if ever) disliked my "new creations."  And so, for him, I omit these ingredients because it's the least I can do...

Balsamic Pork Cutlets

4 boneless pork chops pounded to 1/2-inch thickness (I found thin-cut pork chops that worked great)
1/4 cup Wondra flour (regular flour would probably work just fine)
1 T olive oil
1/2 cup chopped onion
1 small red sweet pepper, seeds removed and chopped
2 cloves garlic, chopped
1 can (14.5 ounce) beef broth
1 can (6.5 ounces) mushrooms, drained
3 T balsamic vinegar
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp pepper
1/4 tsp salt
1 cup orzo, cooked with chicken broth

Coat pork with flour and shake off excess.  Reserve excess flour.  Heat oil in large skillet over medium-high heat.  Add pork and cook 2 minutes per side.  Remove to a plate.  Add onion to skillet and cook 1 minute.  Add red pepper and garlic; cook 1 minute.  Stir reserved flour into chicken broth and add to skillet; sitr in mushrooms, vinegar, parsley, basil, pepper, and salt.  Bring to a simmer.  Add pork; cover and simmer for 10 minutes, turning after 5 minutes.

Serve pork with cooked orzo and steamed veggies.

CAL: 505. FAT: 15g (sat: 3g), PRO: 41g, CARB: 53g, FIBER: 6g, CHOL: 88mg

*Courtesy of Family Circle magazine*

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Baked Blueberry Peach Oatmeal

Comments (1) | Sunday, August 19, 2012

It's hard for me to believe that I've never publicly shared this recipe.  It's one of my ABSOLUTE favorites and I would eat it every day if I could get away with it.  Instead I save it for special occasions because somehow I believe that I savor it so much more that way (and it's better for my waistline because, seriously, I can never eat just one small bowl.)  I often pull it out for company because it's easy, everyone loves it, and it impresses even the toughest critics.  This is another one of those "this will be my breakfast specialty at my bed and breakfast someday" recipes... the kind that always makes me say "I don't mean to toot my own horn... but this is amazing!!" And since I have it hand written on a recipe card with my own alterations, I can't give credit where credit is due because I honestly don't remember where I got the original so I apologize for that... but enjoy... because I know you will...

Baked Blueberry Peach Oatmeal

3 cups old fashioned oats
1/3 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 egg whites
1 egg
1 1/4 cups fat free milk
2 T. canola oil
1 tsp. vanilla extract
1 (15-ounce) can sliced peaches drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts or pecans

Preheat oven to 350 degrees.

In a large bowl, combine the oats, sugar, baking powder, and salt.  Whisk together the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended.  Let stand for 5 minutes.  Stir in fruit.

Transfer to an 11x7 inch baking dish coated with cooking spray.  Sprinkle with nuts.  Bake, uncovered, at 350 for 35-40 minutes or until top is lightly browned.  Serve in bowls with additional milk if desired.

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Huli Huli Chicken

Comments (0) | Saturday, August 18, 2012

I love to grill.  This is a well known fact.  I love summertime because I love my barbecue (among other reasons of course...)  But make no mistake, I can be found barbecuing into the winter since my grill sits just feet from the glass sliding door off of our kitchen.

So I love my grill and I love finding new recipes.  And when I find one I enjoy, I love sharing them...

This chicken was amazing.  The sweet and salty teriyaki-like Hawaiian flavors combined wonderfully together for a flavorful meal.  I, again, used a mixture of boneless skinless chicken breasts and thighs but both turned out equally as delicious so use whatever you prefer!

Grilled Huli Huli Chicken

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2 1/2 tsp. minced fresh gingerroot
1 1/2 tsp. minced garlic
3-4 pounds boneless skinless chicken thighs (or breasts, or both...)

In a small bowl, mix all ingredients except chicken.  Reserve 1 1/3 cups for basting; cover and refrigerate.  Place chicken in a large resealable plastic bag (or two) and add marinade to bag.  Seal bag and turn to coat. Refrigerate 8 hours or overnight.

Drain and discard marinade from chicken.  Preheat grill to medium heat.  Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

*Courtesy of Taste of Home*

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Skillet Pork With Peaches

Comments (0) | Wednesday, August 15, 2012

Sometime within the last few years or so, Cooking Light has developed a section of their magazine called "Super Fast: 20-Minute Cooking."  Meant to help you figure out quick weeknight meals, this section is ideal for any busy mom and always seems to catch my eye.  Especially when the recipes look and sound so gourmet yet are so quick and easy.

My 15-year-old niece came to stay with us last month when this recipe made its debut. And while 15-year-olds, in general, are adverse to trying new things, I truly believe she enjoyed the results of my culinary adventures. She started out by asking "what's couscous" and ended by cleaning her plate.  I'll take that as a compliment :)

Skillet Pork Chop Saute with Peaches

2 teaspoons olive oil
4 (4-ounce) boneless pork chops
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches, peeled and each cut into 8 wedges
1/2 cup dry white wine
1/2 cup chicken broth
2 teaspoons honey
2 teaspoons butter

Heat a large skillet over medium high heat.  Add oil to pan and swirl to coat.  Sprinkle chops evenly with salt and pepper.  Add chops to pan; cook 3 minutes on each side or until done.  Remove chops from pan and keep warm.  Add shallots, thyme and peaches to pan; cook for 2 minutes.  Stir in wine, scraping pan to loosen browned bits; bring to a boil.  Cook until reduced slightly.  remove from heat and stir in butter.  Spoon sauce over chops (Serving size: 1 chop, 4 peach wedges and about 1 1/2 tablespoons sauce.)

CAL: 235, FAT: 8.6g (sat: 2.8g), PRO: 26.2g, CARB: 13.6g, FIBER: 1.1g, CHOL: 83mg

*Courtesy of Cooking Light*

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Apple Glazed Chicken Meatballs

Comments (0) | Wednesday, August 8, 2012

I ran across this recipe in Parents magazine awhile back and finally got around to trying it out.  I'm a sucker for sweet and savory together and this recipe highlights that concept well.  I figure it also usually gets my kids to eat whatever it is I've made too and this was no exception.  Every plate was cleaned and even I couldn't believe how much flavor these things had.  Incredible.

Apple Glazed Meatballs

1 cup whole wheat breadcrumbs (I used the heels to my bread, stuck 'em in my mini cuisinart and voila!)
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 medium apple, coarsely grated
1 Tbsp. Dijon mustard
1 Tbsp. chopped parsley
1/4 tsp. each salt and pepper
1 lb. ground chicken or turkey
2 Tbsp. vegetable oil
1/2 cup apple cider
1/4 cup maple syrup
1 Tbsp. balsamic vinegar

In a large bowl combine bread crumbs, cheese, egg, apple, mustard, parsley, salt and pepper.  Mix well.  Add chicken and mix together well.

In a frying pan, heat oil on medium heat.  Roll mixture into 12 balls.  Fry in oil, turning occasionally until meatballs are browned and cooked through, about 15 minutes.

Glaze: In a pot, mix apple cider, maple syrup and vinegar.  Simmer over low heat until reduced by half, about 15 minutes.  Toss meatballs in glaze and serve.  Makes 4 servings.

*Courtesy of Parents magazine*
Calories: 349  Fat: 11g (sat 2g)  Protein: 31g  Carb: 29g  Fiber: 2g

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Chicken and Black Bean Stuffed Burritos

Comments (0) | Friday, August 3, 2012

These bad boys were so easy and fun to make, so yummy looking and absolutely, without a doubt incredibly delicious.  Joe raved and the kids devoured them.  I got a good 4 cups or so of shredded meat from my rotisserie chicken so I just bagged up half and stuck it in the freezer... even easier to make the second time around!  Serve with some mexican rice and a fresh green salad for a hearty meal.

Chicken and Black Bean-Stuffed Burritos

1/4 cup water
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2-3 cups shredded rotisserie chicken
1/4 cup thinly sliced green onions
3/4 cup rinsed and drained black beans
1/2 cup refrigerated salsa
4 (8-inch) flour tortillas
1/2 cup shredded mexican cheese blend

Bring first 6 ingredients to a boil in a small saucepan.  Stir in shredded chicken and green onions.

Combine beans and salsa.  Spoon 1/4 cup mixture and 1/2 cup chicken down center of each tortilla.  Sprinkle with 2 tablespoons of cheese (I put a little more in mine.)  Roll up.

Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Add 2 burritos.  Place a cast iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side.  Remove from pan and repeat procedure with remaining burritos.  Serve with sour cream and guacamole if desired.

*Courtesy of Cooking Light*
Calories: 353  Fat: 9.8 (sat 4.1)  Protein: 30.9g  Carb: 33.1g  Fiber: 2.4g

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Apple Cream Cheese Bundt Cake

Comments (0) | Monday, July 30, 2012

I often run across recipes that sound so incredibly good to me that I want so badly to make but never really have a need to.  I used to use Joe as my baking experiment tester.  When he worked in Portland I would try out new cookies, cakes and desserts... try one piece and send the rest to work with him.  He would then turn around and email me the chain of correspondence starting with his all-staff announcement that "my wife has made cookies and they are in the 6th floor lounge" and ending with a string of compliments that would make any baker beam.  It was therapeutic for me... I could try new things without wasting or eating more than humanly necessary and I got positive feedback for trying new recipes.  But now that we've moved to Bend and he works in an office of 4, this system no longer works for me.  Fortunately I work with a good number of coworkers who, for the most part, enjoy my experimentation.  UNfortunately, I work with nothing but women and I never know when, at any given time, all, some or none of them could be on some crazy diet for which I will be accused of sabotaging with my baking endeavors.

Day 1: took the cake to work and managed to pawn off about half of it to much appreciative coworkers.
Day 2: took it back home, Joe, Shawna (my niece) and I ate a piece for dessert
Day 3: Shawna and I ate a piece for dessert
Day 4: Shawna ate a piece for dessert
Day5: I threw a small leftover piece away

Not too bad, I suppose for such a large (and oh so delicious) cake...

Apple Cream Cheese Bundt Cake

1 (8 oz) pkg cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons flour
1 teaspoon vanilla extract

1 cup finely chopped pecans
3 cups flour
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
1/2 cup canola oil
1 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 3 medium apples)

1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar

Prepare filling: beat first 3 ingredients with an electric mixer at medium speed until smooth.  Add egg, flour, and vanilla, beat just until blended.

Prepare batter: preheat oven to 350.  Bake pecans in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through.  Stir together 3 cups flour and next 7 ingredients (through allspice) in a large bowl.  Stir in eggs and next 3 ingredients, stirring just until dry ingredients are moist.  Fold in apples and pecans.

Spoon 1/2 of apple mixture into greased and floured 14-cup bundt pan.  Pour cream cheese filling over batter and swirl with a knife.  Top with remaining apple batter.   Bake at 350 for 1 hour, to 1 hour 15 minutes or until a long wodden pick inserted in center comes out clean.  Cool in pan on wire rack for 15 minutes then remove from pan to rack to cool completely.

Prepare frosting: bring 1/2 cup brown sugar, 1/4 cup butter and 3 T milk to a boil in a medium saucepan over medium heat, whisking constantly.  Boil 1 minute, whisking constantly.  Remove from heat; add vanilla.  Gradually whisk in powdered sugar until smooth.  Stir gently until mixture begins to cool and slightly thicken. Pour immediately over cooled cake (frosting sets up quickly!)

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Lemonade Frozen Yogurt

Comments (0) | Wednesday, July 25, 2012

I love that this is the time of year for frozen desserts.  I've torn out several recipes for mouth-watering frozen yogurts and ice creams but somehow seem to forget that I even OWN an ice cream maker.  But when I got this incredibly easy recipe in an email, it gave me the inspiration I needed to dig the darn thing out of the garage and get freezing!  The kids were thrilled to be making our "own" frozen yogurt and Brendan (as with nearly all of my food creations) proclaimed that it was better than any frozen yogurt he'd ever had.  Have I mentioned I love that boy? :)

I must admit that this requires an ice cream maker.  If you don't own one you can get one relatively cheap here at under $40.  My ice cream maker is simple.  Cuisinart brand, 1 1/2 quart capacity.  Store the freezer bowl in the big freezer.  Nothing fancy but SO worth the excitement of "homemade!"

Lemonade Frozen Yogurt

1 quart (32 oz.) vanilla low-fat yogurt
1 can (12 0z.) lemonade concentrate, thawed
1 cup half and half
1/4 cup lemon juice
1/2 cup sugar

In a bowl, whisk together all ingredients.  Chill until cold, about 30 minutes.

Freeze mixture in an ice cream maker according to manufacturer's instructions until motor stops or dasher is hard to turn.  Transfer to an airtight container and freeze until firm enough to scoop, about 2 hours (frozen yogurt will keep in freezer for up to 2 weeks.)

Serving size = 1/2 cup

Cal: 190, Pro: 4.4g, Fat: 3.3g, Sat: 2.1g, Carb: 37g, Fiber: 0.1g, Chol: 11mg
*recipe courtesy of Sunset magazine*

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Artichoke, Lemon and Goat Cheese Stuffed Chicken

Comments (0) | Wednesday, July 18, 2012

I tried not to delay in posting this recipe.  If you're willing to put the time and effort into it, this meal will not fail to please.  I couldn't believe the amount of flavor (and the way the ingredients complimented each other) in the filling.  Seriously amazing.  I found myself feeling like it was a meal I ordered at a restaurant.  Brendan couldn't stop raving and happily cleaned his plate.  I served it with baked sweet potatoes and rice pilaf but really any side dishes would do... nothing could steal the spotlight from this outstanding main dish!

Chicken Breasts stuffed with 
Artichokes, Lemon and Goat Cheese

2 1/2 tablespoons Italian seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 (3-ounce) package herbed goat cheese, softened
4 small (6-ounce) boneless skinless chicken breasts

Preheat oven to 375.

Combine first 6 ingredients; stir well.

Pound each chicken breast to 1/4-inch thickness using a meat mallet or rolling pin.  Divide filling evenly among breasts.  Roll up, tuck in sides and secure with toothpicks.

Heat a large oven-proof skillet coated with cooking spray over medium-high heat.  Add chicken to pan and brown on all sides. Cover handle of pan with foil and bake at 375 for 15 minutes or until chicken is done.  Yield: 4 servings

*courtesy of Cooking Light*
Cal: 234, Fat: 7.8g (sat 3.5g), Protein: 33g, Carb: 7.2g, Fiber: 1.5g, Chol: 78mg  

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Oven-Fried Chicken Thighs

Comments (0) | Tuesday, July 17, 2012

I was pretty much in heaven and felt like I was indulging in some serious southern cooking.  These thighs were amazing, albeit not the healthiest option Cooking Light has ever offered.  But I reminded myself it was still a lightened version of the real thing, and really it didn't matter once I took my first bite... I was lost in the flavors and careless to fat and calorie content...

Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

1/2 cup low fat buttermilk
2 1/2 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon dried crushed rosemary
1/2 cup dry breadcrumbs
3 tablespoons grated fresh Parmesan cheese
6-8 boneless skinless chicken thighs

Preheat oven to 425 degrees.

Combine first 6 ingredients in a microwave-safe bowl.  Spoon 1/4 cup of mixture into a shallow bowl; reserve remaining mixture.

Combine breadcrumbs and Parmesan cheese in another shallow bowl.  Dip chicken in buttermilk mixture; dredge in breadcrumb mixture.  Place on a plate and chill 15 minutes.  Lightly coat a baking sheet with cooking spray and place in oven for 5 minutes.

Place chicken on baking sheet.  Bake for 12 minutes, turn each piece and bake another 12 minutes.  Microwave reserved buttermilk mixture on high 20 seconds or until warm. Drizzle sauce over chicken (best served atop mashed potatoes!)

*original recipe courtesy of Cooking Light*

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Grilled Chicken with Cola Sauce

Comments (0) |

So this is yet another one of my "oops" I didn't follow the recipe right stories.  The end result was so fabulous that I had a hard time deciding exactly how to post the recipe.  Since I am curious to try it the "right" way I will post the original recipe and then explain what I did wrong.  Although the recipe also only calls for chicken breasts, I had a mixture of boneless skinless breasts and thighs that I used... both equally delicious.

Grilled Chicken with Cola Sauce

2 teaspoons canola oil
2 1/2 tablespoons finely chopped onion
1 garlic clove, minced
3/4 cup cola (I used regular Coca-Cola)
1/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet (I used smoked) paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 (6-ounce) boneless skinless chicken breasts

Preheat grill to medium-high heat.

Heat a medium saucepan over medium-high heat.  Add oil to pan; swirl to coat.  Add onion to pan; saute 2 minutes stirring occasionally.  Add garlic; saute1 minute.  Stir in cola and next 4 ingredients (through chili powder.)  Bring to a boil.  Reduce heat and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally.  Set 6 tablespoons sauce aside.

Combine sugar and next 3 ingredients (through cumin), stirring well.  Rub spice mixture evenly over both sides of chicken.  Arrange chicken on a grill rack; grill 5 minutes on each side, basting with remaining sauce (or until done.)  Serve with reserved sauce.

*courtesy of Cooking Light*

*So here's where I went wrong.... I must have been in an altered sleep state because I know in my heart of cooking hearts that the biggest mistakes can come from not pre-reading the recipe. So, as I was preparing the sauce in the saucepan, I just started adding all of the ingredients (through the cumin!!)  Once I realized my mistake I decided to just go ahead with it, use the sauce as it was and just sprinkle the chicken with a little salt and pepper (rather than the rub of spices that was incidentally in the sauce) before throwing it on the grill.  The result was still fabulous and Joe was utterly impressed when I told him I had made the bbq sauce from scratch!*

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Cheddar and Chile Egg Casserole

Comments (0) | Saturday, June 23, 2012

I ran across this recipe in an advertisement on the inside cover of a foodie magazine.  Like many other "simple" recipes I find, I knew I had all the ingredients on hand and decided to whip it up for lunch one day.  A nice warm quick and easy meal that would be perfect for a lunch guest or a brunch.

Cheddar Green Chile Egg Casserole
(6 servings)

1 tbsp. butter, melted
5 eggs, beaten
1 cup 2% milk cottage cheese
1/2 cup 2% milk shredded cheddar cheese
4 oz. can diced green chilies, drained
1/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 375 degrees.

In a medium bowl, whisk together eggs, cottage cheese, cheddar cheese, chilies, flour, baking powder, salt and butter.  Pour into an 8x8 inch baking pan coated with cooking spray.  Bake until set and browned around the edges 35-45minutes.

Per Serving: Calories 157; Fat 8.9 g (sat 4.1g); Cholesterol 168.9 mg; Sodium 832.5 mg; Carb 6 g (dietary fiber 0.1 g); Protein 13.2 g

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Asian Grilled Pork Chops (freezer meal)

Comments (0) | Friday, June 22, 2012

I love the ease of freezer meals.  I've said this a thousand times.  Marinated meats seem to be one of my most favorites.  Freezing meats in marinades, locking in some amazing flavors, pulling it out effortlessly and tossing it on the grill (or the broiler, the oven... really your preparation of choice... mine is the grill :) How much easier can it get?  Effortless gourmet!

I served these with baked potatoes and veggies.  But steamed snap peas and soba noodles would have been a great accompaniment to the asian flavors.

Recipe courtesy of Fix Freeze Feast by Kati Neville and Lindsay Tkacsik

Asian Pork Chops 
(makes 2 entrees, 6 servings each) 

12 pork chops
1 1/3 cups low sodium soy sauce
1/2 cup sugar
2/3 cup rice vinegar
1/4 cup toasted sesame oil
3 tablespoons minced ginger
3 tablespoons minced garlic
1/2 teaspoon cayenne pepper
3 one-gallon freezer bags, labeled

Divide chops evenly among bags.  Combine soy sauce, sugar, vinegar and oil.  Divide evenly between the two bags.  Into each bag, measure 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger and 1/4 teaspoon cayenne.  Seal and freeze.

TO COOK: Thaw completely.  Remove chops from marinade and grill as desired, basting with remaining marinade (or use cooking method of choice!)

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Apricot White Chocolate Muffins

Comments (1) |

First and foremost, I'm sorry for the lack of recent posts.  Life has been getting in the way and I miss this with a passion.  I'm backed up with recipes to share and want to get them all out there!  I want you to enjoy these as much as I have :)

I made these muffins last week for some friends who came to visit.  Between the combined 5 kids and the 2 of us mommies, these didn't stick around long, especially warm from the oven!

The original recipe (courtesy of Cooking Light) calls for apricot jam but there really isn't any jam that wouldn't go well with white chocolate (strawberry? raspberry? blackberry?) so substitute if you like and let me know what you think!

Apricot White Chocolate Muffins

1 3/4 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 ounces white baking chips (almost a 1/2 cup)
3/4 cup milk (I use nonfat)
3 tablespoons melted butter
1 large egg, lightly beaten
1/2 cup apricot jam
1 tablespoon sugar

Preheat oven to 400 degrees.

Lightly spoon the flour into measuring cups; level with a knife.  Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk.  Make a well in center of mixture.  Combine milk, butter and egg; stir well with a whisk.  Add to flour mixture, stirring until just moist.

Spoon about 1 tablespoon of batter into each of 12 muffin cups coated with cooking spray.  Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter.  Sprinkle evenly with 1 tablespoon sugar.

Bake at 400 for 22 minutes or until muffins spring back when touched lightly in center.  Remove muffins from pan immediately; place on wire rack to cool or into towel lined bowl to serve.

Serving size: 1 muffin
Calories 199; Fat 5.3 g; Protein 3.3 g; Carb 35.3 g; Fiber 0.7g; Cholesterol 27 mg; Iron 1.2 mg; Sodium 212 mg; Calcium 72 mg

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Chicken Meatballs with Peanut Sauce

Comments (1) | Thursday, May 10, 2012

I used to have an aversion to Thai flavors.  Or maybe it was just an aversion to trying new things.  It wasn't something I ate as a child, so adding it to my palate has been a "grown up" challenge.  I'd like to think I'm giving my kids the chance I didn't get, expanding their dietary variety.  And though peanut butter in savory dishes kind of freaked me out, the kids seem to love it and it hasn't done me wrong.

These meatballs were delicious, so full of flavor.  I used ground turkey as it was what I had on hand (in the freezer) but ground chicken would have worked well too.

*recipe courtesy of Family Circle magazine*

Chicken Meatballs with Peanut Sauce

1 pound ground chicken (or turkey)
1/2 cup plain bread crumbs
1/2 cup finely diced onion
1/2 cup finely diced sweet red pepper
1/3 cup cilantro, chopped, plus more for garnish
1 egg
1/2 tsp salt
1/4 tsp cayenne pepper
1 1/2 tsp grated ginger, divided
1 Tbsp vegetable oil
1 cup light coconut milk
1/3 cup reduced fat peanut butter
1/2 cup low sodium chicken broth
2 Tbsp low sodium soy sauce
3 cups cooked basmati rice

In a large bowl, combine first nine ingredients (using 1 tsp of the grated ginger.)  Mix well and form into 20 meatballs. In a large skillet heat the oil over medium heat.  Add meatballs and brown on all sides, 5-6 minutes total.  Remove meatballs from pan.

In same pan combine coconut milk, peanut butter, broth, soy sauce and remaining 1/2 tsp ginger.  Stir constantly over medium heat to melt peanut butter.  Bring to a simmer and cook 2-3 minutes until slightly thickened.  Add meatballs to sauce, cover pan and cook 5 minutes or until meatballs are cooked through.

Serve meatballs and peanut sauce over rice.  Garnish with cilantro if desired.

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Coconut Apricot Icebox Cookies

Comments (0) | Monday, May 7, 2012

I love to bake.  I love cookies.  I love to bake cookies :)

And I enjoy trying new and different recipes.  I aim to please my tough cookie critic husband and often look for recipes that I think he'll enjoy.  I wasn't sure about this one but flipping through one of my cookie cookbooks, this recipe caught my eye and I had all the ingredients on hand (unsalted butter, coconut and dried apricots included!) So I figured this one was worth a shot.

Kids had fun helping and when Joe came home, took his first bite and said (muffled by a mouthful of cookie) "oh... my... gosh... these are SO good!"  I knew I had a hit.  At that point, no matter what anyone else thought, I was basking in the glory of my success as he continued to repeat how amazing they were.

Despite my assumption that they would be dense and "shortbread" like, they came out extremely light and airy, slightly chewy and most importantly just absolutely delicious...

*Recipe courtesy of "Great Cookies" by Carole Walter*

Coconut Apricot Icebox Cookies

1 (10 oz) package sweetened, flaked coconut
2 1/4 cups all purpose flour, spooned in and leveled
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dried apricots, soaked in boiling water for 30 minutes and chopped into 1/8 inch pieces
1 cup (2 sticks) unsalted butter, slightly firm
3/4 cup sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon imitation coconut extract
1 large egg white, lightly beaten with 2 teaspoons water for brushing the logs
1 large egg yolk mixed with 1 teaspoon milk for brushing tops of unbaked cookies

Place the coconut in the work bowl of a food processor.  Pulse until finely chopped.  Set aside

Mix together flour, baking soda and salt.  Remove 1 tablespoon of the dry ingredients and toss with apricots.  Set aside.

In the large bowl of an electric mixer mix butter on medium-low speed.  Pour in sugar in a steady stream and mix for 1-2 minutes.  Add the egg and mix 1 minute longer, scraping sides of bowl as needed.  Mix in the extracts.

Reduce mixer speed to low and blend in 1 3/4 cups of the coconut.  Add the dry ingredients in two additions, mixing only to combine after each addition.  Using a large rubber spatula, mix in the apricots.  Shape dough into three logs, each measuring about 8 x 1 1/2 inches.

Place remaining coconut on a clean work surface.  Brush each log with egg white wash and roll to coat in coconut.  Wrap each tightly in plastic wrap and refrigerate at least 1 hour (will keep in fridge for up to 3 days or frozen for 1 month.)

FOR BAKING:  Heat oven to 325 degrees.  Using a sharp knife with a thin blade, slice dough into 3/8-inch thick slices, turning dough every 2-3 cuts to maintain shape, and place cookies 2 inches apart on ungreased cookie sheet.  If dough cracks when slicing, firmly press it back together.

Lightly brush tops of cookies with egg yolk mixture before placing in oven.  Bake for 15 minutes or until lightly browned around the edges.  If needed, rotate pan 180 degrees half way through baking for even browning.  Let stand for 1 minute before loosening with a thin metal spatula.  Transfer to cooling racks.

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Cajun Braised Skillet Chops (freezer meal)

Comments (0) | Saturday, May 5, 2012

I often look at recipes and think "who thought of putting these ingredients together?" and sometimes skip right over them.  Until recently when I realized, hey if someone put them together and bothered to create a recipe then that someone must have thought it was good right? (and sometimes... just sometimes, this logic fails me.) This recipe, however, impressed and pleased and "wowed" everyone's palates.  I may just have to try the "Tex Mex" version next time.

As with some of my other favorite freezer recipes, this one takes a little more prep time but totally worth it!

*Recipe altered from Fix Freeze Feast by Kati Neville and Lindsay Tkacsik*

Cajun Braised Skillet Chops
(makes 2 entrees, 4 servings each)

8 pork loin chops
1 cup grated Parmesan cheese
2 tsp. black pepper
1 tablespoon Cajun seasoning
3 egg whites, lightly beaten
1 1/3 cups chicken broth
1 (15 oz.) can sweet corn, drained
1 (14.5 oz.) can petite-cut tomatoes, undrained
1 large onion, diced
2 tablespoons minced garlic
2 one-gallon freezer bags, labeled
2 one-quart freezer bags

Rinse and trim chops as desired.  Lay out 2 shallow dishes.  Put egg whites in one dish.  Mix Parmesan, pepper and Cajun seasoning in the other. Line a baking sheet (or 2) with parchment paper.  Dip chops into the egg, then dredge in Parmesan coating and place onto prepared baking sheet.  When all chops are coated, place in the freezer for 1 hour.  Discard remaining egg and Parmesan mixture.

Into each 1-quart freezer bag measure 2/3 cup chicken broth, 1/2 can corn and 1/2 can tomatoes, 1/3 cup onion and 1 tablespoon garlic. Seal.

Divide frozen chops evenly among the 1-gallon freezer bags.  Place one bag tomato mixture into each bag of chops.  Seal and freeze.

To label the freezer bags:  Completely thaw.  Fry chops in 2 tsp oil in deep skillet or dutch oven over medium heat.  Remove from the pan.  Pour tomato mixture into pan.  Gently scrape browned bits from the bottom; reduce heat to medium-low.  Return chops to pan.  Simmer, covered, 15 to 20 minutes, turning chops at least once.

*Tex Mex variation: substitute a packet of Taco seasoning for the Cajun seasoning, fire roasted tomatoes for regular and Green Giant Mexicorn in place of the corn*

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Shrimp and Bacon Deviled Eggs

Comments (0) | Thursday, May 3, 2012

A little taste of wonderful :)

We were invited to some friends' house for Easter dinner this year and signed up to bring an appetizer and a dessert.  Like my earlier posts on appetizers I will reiterate that I love signing up for appetizers because it gives me the perfect opportunity to make a new recipe that I wouldn't have otherwise made.  But when I realized someone else had already signed up to bring deviled eggs I was crushed.  For this was the recipe I had planned to "wow" people with.  I searched for something different.... then got the text.... Deviled egg maker #1 was sick and wouldn't be making it to dinner.  Would I mind making the eggs in her absence...

Would I mind? I was secretly beside myself.  Shrimp and Bacon Deviled Eggs would make their debut! And much to my expectation, they were everything I imagined and more...

*recipe modified from Cooking Light*

Shrimp and Bacon Deviled Eggs

8 hard boiled large eggs, peeled
2 tablespoons instant potato flakes
1/4 cup reduced fat mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup salad shrimp chopped
2 tablespoons chopped fresh parsley
3 tablespoons Real Bacon Bits (not the fake granular kind)

Cut eggs in half lengthwise; remove yolks.  Place 4-5 yolks in a medium bowl; reserve remaining yolks for another use (crumble over a salad?) Add potato flakes and next five ingredients (through pepper); stir well.  Stir in shrimp and parsley.  Spoon about 1 rounded tablespoon yolk mixture into each egg white half.  Sprinkle with bacon.

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White Bean Italian Sausage Soup

Comments (0) | Monday, April 30, 2012

I enjoy a good bowl of soup.  I'd even make it for dinner if I thought I could get away with it.  But my husband is a filling meal full of meat kind of guy so not only can I NOT get away with soup for dinner, I must also NEVER make anything vegetarian... minor restrictions I've been able to abide by for the last 10 years.  But it doesn't stop me from pulling out the recipes.  I see them... I long to try them... and I file them away.  Until recently when I thought to myself  "hey, why not make soup for lunch?"  I'm the only one I have to please (I didn't serve it to my kids) and the leftovers will take care of lunch for days.  I actually invited my good friend Tracey to lunch and baked some homemade bread (for what is soup without bread?!)  But her kids got sick the night before and she had to decline the invitation at the last minute.  It didn't stop me, I was determined.  I would make my soup and bread and I wouldn't be the only one to enjoy it!  I packed some up, warmed right off the stove and out of the oven and drove it to her doorstep... this girl aims to please and pleasing I did.

*Recipe courtesy of Taste of Home Healthy Cooking*

White Bean Italian Sausage Soup

1 lb. Italian chicken sausage, casings removed
1 medium onion, finely chopped
3 minced garlic cloves
4 (14.5 oz) cans chicken broth
2 (15 oz) cans pinto beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot sliced
1 celery rib sliced
1 tsp. minced fresh sage (or 1/2 tsp dried)
1/2 tsp, minced fresh rosemary (or 1/8 tsp. dried, crushed)
6 cups chopped fresh kale

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain if necessary.

Stir in broth, beans, tomatoes, barley, carrot, celery, sage and rosemary.  Bring to a boil.  Reduce heat; cover and simmer for 45 minutes.  Stir in kale; return to boil.  Reduce heat; cover and simmer another 25-30 minutes or until vegetables are tender and kale is wilted.

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Salmon Cakes

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I can't seem to settle on just one salmon/crab cake recipe and tend to try just about any one I find.  They're versatile and delicious and they're a hit with the kids.  But I'd almost go as far as to say that these were pretty exceptional.  A winner in my book :)  With a little squeeze of lemon and a dip in some Old Bay aioli, dinner perfection!

*Recipe courtesy of Family Circle magazine*

Salmon Cakes

2 tablespoons vegetable oil
1/2 sweet onion, diced small
1 medium carrot, finely diced
1 rib celery, finely diced
2 cans (7.5-oz each) pink salmon
1 egg
1 cup plain breadcrumbs
1 1/4 teaspoons Old Bay or other seafood seasoning
1 teaspoon Dijon mustard
1/4 cup light mayonnaise
1/4 cup chopped fresh parsley
1 tablespoon lemon juice

In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat.  Add onion, carrot and celery; cook 5 minutes until slightly softened.  Remove to a large bowl.

Drain salmon; remove bones.  Add to bowl with cooked vegetables along with remaining ingredients.  Combine well and form into small cakes, about 1/3 cup each.

In same skillet, add remaining tablespoon of oil and heat over medium heat.  When oil is hot, add cakes to pan and cook 3-4 minutes on each side or until browned.

Old Bay aioli:  Combine 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon grated garlic and 1/4 teaspoon Old Bay (or other seafood) seasoning.  Serve with cakes for dipping.

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Thai Chicken Thighs (freezer meal)

Comments (0) | Wednesday, April 11, 2012

I decided to branch out last month and try making some new freezer meal recipes. I love my "fall-backs" but variety is always good too. More often than not, I end up being pleasantly surprised as was the case with this meal. The kids seemed to enjoy it (I think they can sense peanut butter from a mile away...) and I found it incredibly tasteful as well.

*Recipe courtesy of "Fix Freeze Feast" by Kati Neville and Lindsay Tkacsik*

Royal Thai Thighs

About 2 lbs. (6 thighs) boneless skinless chicken thighs
2 green onions, chopped
1/4 cup hoisin sauce
2 1/2 tablespoons smooth peanut butter
3 tablespoons water
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lemon juice
2 teaspoons minced garlic
2 teaspoons minced ginger
1 (one-gallon) freezer bag, labeled

Place chicken in freezer bag. Whisk together all remaning ingredients and pour into bag over chicken. Seal and freeze.

To cook: Thaw completely. Preheat oven to 375. Place chicken in a lightly greased baking dish. Bake, uncovered, 45 minutes. Serve over warm rice.

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Raspberry Cream Cheese Brownies

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Um... seriously? There really was no way these could turn out badly. Raspberry? Yum... Cream cheese? Yum... Chocolate? DOUBLE yum! I really could have used a little more cream cheese but hey, recipes are for experimenting... so maybe I'll double the cream cheese filling next time :)

I told the girls at work that I would bring in a batch of brownies and dug out this Cooking Light recipe. Stuck them in the oven and with 25 minutes left to bake, a minor disaster struck our household as my 3-year-old daughter tripped, fell and split her chin open, sending blood all over the dining room floor. As I (slightly overreacting) loaded us all up for a trip to Urgent Care, to my dismay I had to pull the "not yet done" brownies from the oven. Of course my daughter's well being was more important at that point...

But a little skin glue, a bandaid, a sticker and a chocolate milk for being a good sport seemed to remedy the situation. In the process I happened to get called off from work but decided to "rebake" the brownies in an attempt at salvation anyway (no way I was tossing them without at least trying...) It took a little more time than I had anticipated but I managed to bake them back to near perfection. Of course, being called off work meant they were mine for the taking (my "brownie disliking" husband actually ended up enjoying this twist on the classic and ate a few himself.) They lasted a good week... I had to pace myself.

But fear not, I aim not to disappoint my sweet coworkers. The pictured batch was my second round baked for the shift I actually worked which was kindly displayed in the common room and devoured shortly after.

As much as they love to "hate" me for sabotaging their diets, I love them as some of my best food critics and deep down, I know they truly "love" me too ;)

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Wheat Germ Streusel Banana Muffins

Comments (0) | Wednesday, March 28, 2012

These muffins are one my favorites. Well... muffins in general... pretty much my favorite. But when I find one that seems a little "healthy" AND tastes great, it tends to top my list. The photo isn't the best since the muffins were a day old at this point. These are really best eaten on the day they are made. I suppose the recipe could be halved so as to only make a half dozen and not have so many soggy leftovers. Muffins with streusel topping don't tend to freeze well either so I don't know that I would recommend that option. Heck, just make a full batch and invite the neighbors over :)

Wheat Germ Streusel Banana Muffins

1 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 cups mashed banana (about 3 med.)
1 egg
2 Tbsp. canola oil
2 Tbsp. unsweetened applesauce

For Streusel:
1/4 cup packed brown sugar
2 Tbsp. toasted wheat germ
1/8 tsp. ground cinnamon
1 Tbsp. cold butter
2 Tbsp. finely chopped walnuts or pecans

In a large bowl combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened.

Coat muffin tin with cooking spray; fill 2/3 full with batter. For streusel, combine brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in nuts. Sprinkle evenly over batter.

Bake at 375 for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool.

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Turkey Wraps with Maple Mustard Dressing

Comments (0) | Tuesday, March 27, 2012

My long-time very close friend, Sarah has, for years, been one of my best food critics. Probably because she never dislikes anything I make and enjoys being the test subject for new recipes(exempting the "spinach stuffed chicken with apricot sauce" that I served when she had morning sickness... I think she still gets nauseous when I talk about that recipe...)

We used to get together on occasion for lunch and I always used it as an opportunity to make something new. I remember making "wraps" one time that we both absolutely fell in love with. Unfortunately, to this day, I still can't remember what was in them...

So when she scheduled her yearly visit for my birthday (the one time a year when I send my husband and children away for a weekend of respite with a much loved friend) I dug out this recipe and decided to try it out. I loved it... she raved... and she ended up taking home my printed out copy :) That's my beloved food critic and friend!

Turkey Wraps with Maple Mustard Dressing

4 fresh asparagus spears
4 teaspoons stone ground mustard
1 tablespoon reduced fat mayonnaise
1 tablespoon maple syrup
2 sandwich wraps (such as Flat Out brand flatbread wraps found in the bread aisle)
1/4 lb sliced deli turkey
1/4 medium avocado peeled and thinly sliced
2 slices turkey bacon, cooked and crumbled
1 cup shredded lettuce (or 1 cup sandwich sprouts)

In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Combine mustard, mayo and syrup; spread over each wrap. Layer with turkey, avocado and bacon, asparagus and lettuce/sprouts. Roll up and cut in half.

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Cheddar Green Onion Popovers

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Little individual servings of goodness. If you've never had (or made) popovers I suggest you do it now. This savory version is a perfect pairing as a side to almost any meal. I describe the texture as being similar to that of a crepe... silky, smooth, egg-dominating feel and taste. The only resemblance to a muffin being its size and shape. High in protein (8 grams per popover) as eggs and milk are the two major ingredients. Save leftovers in an airtight container in the fridge and reheat individually for 15 seconds in the microwave for a yummy snack.

*Recipe courtesy of Weight Watchers: 3 WW Points per (1 popover) serving*

Cheddar Green Onion Popovers

1 1/3 cups 1% low-fat milk (I used nonfat because it's what I had in my fridge)
1 1/2 cups all-purpose flour
3 large eggs
1 tsp. salt
1 1/2 cups shredded low-fat cheddar cheese
1/2 cup finely chopped green onions

Preheat oven to 450. Lightly spray 12 muffin cups (or popover pan) with cooking spray.

Combine milk, flour, eggs and salt in blender; blend until smooth. Pour into large bowl (preferably with a pouring spout.) Stir in 1 cup cheddar and the green onions. Pour into muffin tin, dividing evenly. Sprinkle with remaining cheddar.

Bake 15 minutes. Reduce oven temp to 375 and bake until golden brown (about 5 minutes more.) Serve hot.

*note: typically as popovers bake, they will rise beyond the top of their muffin cups and then "fall in" on themselves as they continue to bake and cool... the "popover" effect. However, mine didn't rise as much as the typical popover but still turned out wonderfully delicious...*

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