Sunday, September 30, 2012

Tiny Steakhouse Potatoes

Pin It I love teeny tiny tiny potatoes from Trader Joe's.  They cook so fast and they look good on your plate.  I had a bag that I was just planning on roasting with Albert's go-to seasoning Season All, but wanted to switch it up a bit.  We were having steak for dinner so my steak seasoning was already out on the counter.  I sprinkled some on the potatoes before baking.  I loved the smokey, peppery flavor that it gave the potatoes.  Dip them in a little steak sauce or ketchup and they are amazing!


Tiny Steakhouse Potatoes
1 lb Teeny Tiny Potatoes, or potatoes cut into small chunks
1 Tbsp olive oil
1-2 Tbsp steak seasoning

1. Preheat oven to 400 degrees.
2. Place potatoes on a baking sheet and drizzle with olive oil.  Toss to coat.
3. Sprinkle with steak seasoning.
4. Bake 25-35 minutes or until crispy on the outside and tender on the inside.   (I test mine by poking them with a fork) I also recommend turning the potatoes half way through baking to ensure they are crispy on all sides.

Saturday, September 29, 2012

Apple Walnut Bread

Pin It I love fall and all of the awesome things that go with it!  Apple picking is near the top of my favorite things about fall list.  This bread is an awesome way to use some of those apples when you don't feel like an apple pie.  It is also relatively healthy.  This makes a delicious breakfast or a yummy snack on a fall day.  Great for sharing too!

Shared at Weekend Potluck Strut Your Stuff Saturday and Sweet Confessions

Apple Walnut Bread
Original Recipe from Skinny Taste
1 large apple, peeled and finely diced
1/2 tsp lemon juice
1 tsp agave syrup or honey
1/2 tsp cinnamon
1 1/2 cups applesauce
3/4 cup brown sugar
2 egg whites
2 Tbsp vegetable oil
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup whole wheat flour *or all purpose
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
pinch of salt
1/2 cup chopped walnuts
brown sugar for the topping **optional

1. Preheat oven to 350 degrees.
2. In a small bowl combine apples, lemon juice, agave and 1/2 tsp cinnamon.  Toss to coat and set aside.
3. In a large mixing bowl beat egg whites, applesauce, oil, sugar and vanilla until it starts to thicken.
4. Sift together flour, baking soda and remaining spices.  Slowly add to wet mixture and mix until just moistened.  Don't over mix or your bread will be dense and tough.
5. Fold in apples and walnuts.
6. Pour into a greased 9x5 loaf pan.  Sprinkle top with brown sugar.
7. Bake 50-60 minutes or until a toothpick comes out clean.  Allow to cool before slicing.

Saturday, September 22, 2012

Pumpkin Cake Cookies

Pin It It's fall and that means it's time for pumpkin desserts.  These cookies only have 4 ingredients!  These cookies are moist, soft and chewy.  They really are more cake-like than cookie.  These would be great to take a fall party.  These are sure to get gobbled up quickly.

Shared at Weekend Potluck and Strut Your Stuff Saturday .

Pumpkin Cake Cookies
makes 3 dozen cookies
1 box yellow cake mix
1 can pumpkin
4 oz cream cheese
2 tbsp pumpkin pie spice

1. Preheat oven to 350.
2. In a mixing bowl beat cream cheese, pumpkin and pie spice until creamy and well blended.
3. Mix in the cake mix, scraping the sides to combine all ingredients.
4. Scoop large spoonfuls of dough on a parchment paper lined baking sheet.  Sprinkle tops with pumpkin pie spice.
5. Bake 12-14 minutes or until bottoms are golden and cookies can be removed easily.

Thursday, September 20, 2012

Crunchy Cheesy Chicken

Pin It It's getting to that time of year when I don't mind turning my oven on to make dinner.  Over the summer it was so hot I didn't want to turn the oven on for anything so we did a lot of grilling.  This is a fabulous weeknight meal.  It can be whipped together in about 5 minutes and then you just put it in the oven and forget it for about 40 minutes.  And what's not to love about cripsy, crunchy, cheesy chicken?  While the chicken is cooking whip up a few side dishes and you have a fantastic dinner.

Crunchy Cheesy Chicken
4 boneless, skinless chicken breasts
1 cup flour
1 egg, beaten
1 cup shredded cheddar cheese
1/2 cup panko breadcrumbs

1. Preheat oven to 375 degrees.
2. Get out 3 plates or shallow dishes.  Place flour in one, egg in one and cheese and breadcrumbs in the third dish.  Mix cheese and breadcrumbs together.
3. Dip chicken in flour, then egg, then cheese/breadcrumb mixture.  Pat the cheese/breadcrumbs on the chicken so it sticks.
4. Place chicken on a foil lined baking sheet.
5. Bake 35-40 minutes or until chicken is cooked through.  Cooking times will vary depending on the size of your chicken.

Wednesday, September 19, 2012

Jalapeno Cheddar Cornbread Muffins

Pin It Everytime I make chili I have to make cornbread.  I usually just make a pan and cut squares.  Today I was feeling creative and decided to spice it up a bit.  I originally was just gong to make cheddar cornbread, but I had an open jar of jalapenos that were just asking to be used.  Don't let the jalapenos scare you.  These are not too spicy at all and you can definitely adjust the amount to your liking.  These are absolutely fabulous with my Weeknight Chili!

Jalapeno Cheddar Cornbread Muffins
1 box cornbread mix (I used Krusteaz Honey Cornbread mix)
ingredients to make cornbread according to box
1 cup shredded cheddar cheese
1 4 oz can diced jalapenos, well drained 0r 1/4 cup chopped jalapeno slices*adjust amount according to taste**
12 jalapeno slices

1. Make cornbread according to box directions
2. Stir in jalapenos and cheddar cheese.
3. Fill 12 greased muffin cups with batter.  Top eacah muffin with a jalapeno slice.
4. Bake 12-15 minutes or until a toothpick comes out clean.

Monday, September 17, 2012

Weeknight Chili

Pin It It's finally starting to look and feel like fall!  I'm so excited to light my fall scented candles and wear long pants and sweaters again.  Fall also means it's time for chili!  I love making a big pot of chili on rainy weekend days.  It's just so comforting and there are always leftovers for lunch during the week.  I call this recipe weeknight chili though because it is so simple and fast that it makes a great weeknight dinner during the cool months.

Weeknight Chili
1 lb ground beef
1 large yellow onion, diced
1 Tbsp minced garlic
1 can chili beans
1 can chili tomatoes
1 large can crushed tomatoes
1 cup water
1 packet chili seasoning
2 tsp white sugar

1. In a large soup pot brown ground beef with the onions and garlic.  Drain grease and return meat to the pot.
2. Add beans, tomatoes, water, seasoning and sugar.  Stir well.
3. Bring to a boil then reduce to a simmer.  Let simmer for at least 30 minutes. 
4. Serve with shredded cheddar, sour cream and green onions.
**I think this gets better the longer you can let it simmer.  It's great after 30 mintues, but fabulous after an hour**

Friday, September 14, 2012

Glazed Chocolate Banana Muffins

Pin It I had some bananas in my freezer and they kept falling out every time I opened the door.  I decided it was time to use them up.  I started browsing Pinterest and stumbled upon some chocolate donut muffins that didn't have any bananas in them, but looked amazing.  So then I found some chocolate banana muffins that I thought would be great with glaze on top.  I tweaked both recipes and this scrumptious breakfast treat was born.  The muffins themselves are relatively healthy.  The glaze kinf of ruins that, but you could definitely enjoy these without the glaze.  This is a fabulous way to use up those brown bananas!

Shared at Weekend Potluck, Sweet Confessions and Strut Your Stuff Saturday.

Glazed Chocolate Banana Muffins
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 5.3 oz container plain or honey Greek yogurt (or about 1/2 cup)
1 egg
4 Tbsp melted butter
3 medium over-ripe bananas, mashed
1 tsp vanilla
3 Tbsp vanilla almond milk (or regular milk)
1 cup chocolate chips **optional

2 Tbsp melted butter
1 cup powdered sugar
2-3 Tbsp hot water

1. Preheat oven to 375 degrees.  Place paper liners in 12 muffin cups.
2. Sift together flour, sugar, cocoa, salt, baking soda and baking powder and set aside.
3. In a large mixing bowl combine bananas, yogurt, egg, butter, milk and bananas.
4. Slowly add flour mixture and mix until just moist.  Do not over mix or your muffins will be dense.
5. Fold in chocolate chips.
6. Fill muffin cups 2/3 of the way full.  Bake 18-24 minutes or until toothpick comes out clean.
7. Let muffins cool for about 10 minutes before glazing or it will just soak in.
8. Whisk together all ingredients for the glaze.  Dip muffin tops in the glaze and allow to dry before serving.  If desired let glaze dry and dip in the glaze again for double glazed muffins. (That's what is pictured)

Thursday, September 13, 2012

Healthy German Chocolate Bites

Pin It I'm all about healthy desserts, but they need to taste delicious, not like cardboard.  These are little bites of heaven.  You would never guess that they only have 6 ingredients and NO SUGAR!  Sounds too good to be true, right?  Don't be fooled.  These taste just like a brownie with nuts and coconut... really!  I literally ate the first entire batch in a day.  I just kept nibbling and pretty soon they were all gone.  These turned out so well I'm going to experiment with some new flavors too. 

Healthy German Chocolate Bites
Original Recipe from Chocolate Covered Katie
3/4 cup pitted dates
1/2 tsp vanilla extract
pinch of salt
2 Tbsp cocoa powder
2 Tbsp shredded coconut
1/2 cup pecans

1. Place all ingredients in a food processor.  Pulse until ground into fine bits.  It will be crumbly.
2. Roll into balls (or any other shape you want - would make a nice bar shape)
3. I store mine in the fridge so they are less sticky, but you can leave them at room temperature if you want.

Tuesday, September 11, 2012

Sweet Chili Mustard Glazed Salmon

Pin It So this is part 2 of my amazing anniversary dinner recreation.  The salmon that I had was coated with this delicious sweet chili and mustard glaze.  Even my husband who despises mustard kept stealing bites off my plate.  This is ridiculously easy, but sooo tasty.  I think this is my new favorite way to make salmon.  Serve with Lentil Stir Fry for a faboulous dinner!  Enjoy!

Sweet Chili Mustard Glazed Salmon
2 6oz. salmon fillets
1/4 cup sweet chili sauce
1 tsp stone ground mustard

1. Mix chili sauce and mustard together in a small bowl.
2. Grill salmon over medium high heat 3-5 minutes per side until cooked through.
3. Brush glaze over salmon during the final minutes of cooking.  (If you do it at the beginning it will stick to your grill and burn).

Sunday, September 9, 2012

Lentil Stir Fry

Pin It Lentils have always scared me.  They are ugly, flat beans.  I was just never tempted to cook them or eat them until my husband and I went out to dinner for our anniversary this year.  We went to a fancy restaurant with a fancy menu and extensive wine list.  It was absolutely amazing!  I really wanted to have the salmon as my dinner, but the side dish that it was served with was....lentils.  I probably could have substituted something else, but I decided that if this upscale place thought lentils were acceptable, I could at least try them.  I'm so glad I did!  They made them in a stir fry loaded with lots of fresh veggies and it was surprisingly delicious.  I liked it so much I actually went out and bought lentils so I could recreate it at home.  I'm looking for other ways to incorporate lentils into my meals, any suggestions would be appreciated.

Lentil Stir Fry
1 cup uncooked lentils
1/4 cup edamame
1/2 cup snow pea pods
1/4 cup shredded carrots
1/2 small onion, diced
1 Tbsp olive oil
1 clove garlic, minced
2-3 Tbsp soy sauce or Island Soyaki sauce

1. Cook lentils according to package directions.
2. Meanwhile in a large skillet or wok heat oil.  Add garlic and stir until fragrant. (Don't let it burn)
3. Add edamame, carrots, peas and onion to the skillet.  Cook until starting to brown and get tender, about 3-5 minutes.
4. Carefully stir in cooked lentils.  Pour soy sauce/soyaki over veggies and toss to coat.

Friday, September 7, 2012

Biscoff Smores Brownies

Pin It I've been seeing a lot of recipes with Biscoff Spread in them lately and I've been intrigued.  I didn't find it in my local supermarket and to be honest I didn't put much effort into searching for it anywhere else.  Then last weekend I went to a little Italian grocery store and they had it.  As soon as I saw it I knew I had to buy it.  My sister-in-law was also equally amused.  The rest of my family thought we were crazy for buying a spread that tastes like cookies.
Well they quickly changed their tune when I brought these brownies to our Labor Day BBQ.  These are addicting.  While they are quite rich, gooey and sweet, you cannot eat just one.  In a word: AMAZING!  I can't wait to find new recipes to use with the remainder of my Biscoff Spread!

Shared at Weekend Potluck, Strut Your Stuff Saturday, and Sweet Confession Sunday.

Biscoff Smores Brownies
Adapted from Bake at 350
For the Biscoff swirl:1/2 cup Biscoff Spread
4 ounces cream cheese
2 Tbsp sugar
1 egg
For the brownies:1 cup dutch-process cocoa
1 tsp. kosher salt
1/2 tsp. baking powder
3/4 cup unsalted butter
2 cups sugar
1 Tbsp vanilla
3 eggs
1 cup flour
3/4 cup marshmallow cream

1. Preheat oven to 325 degrees. 
2. Beat together all of the ingredients for the Biscoff swirl with a hand mixer until fluffy and well combined.
3. In a medium saucepan melt the butter.  Turn off heat and stir in sugar then return to heat and heat until hot, but not bubbly.
4. Remove from heat and stir in cocoa, salt and baking powder.
5. Whisk in the eggs and vanilla until smooth.
6. Stir in flour.
7. Pour into a greased 9 x 13 pan.
8. Drop heaping tablespoons of Biscoff swirl and marshmallow cream evenly over top of brownies.  Use a knife to swirl making sure each bite will have a little taste of everything.
9. Bake 25-30 minutes or until swirl is set.  Brownies may be a bit jiggly.  Allow to cool completely for easy cutting.

Thursday, September 6, 2012

7 up Biscuits

Pin It I found these biscuits on Pinterest a while ago, but never had a reason to make them.  This week I made a point to fit them into our weekly dinner menu and boy were they delicious.  I literally had them in the oven in less than 5 minutes.  My husband was also super impressed.  They are buttery, flaky, fluffy and not at all dry or crumbly.  These will definitely be making a repeat appearance at dinner.

7 up Biscuits
Original recipe from Plain Chicken
2 cups baking/biscuit mix (like Bisquick)
1/4 cup butter, melted
1/2 cup sour cream
1/2 cup 7 up

1. Preheat oven to 425 degrees.
2. Cut sour cream into biscuit mix.  Pour in 7 up and stir til moistened.
3. Sprinkle extra biscuit mix or flour on a flat surface and pat dough to about 3/4 inch thick.  Cut out biscuits. (I used a drinking glass because I don't own a biscuit cutter)
4. Pour melted butter in the bottom of a 9 x 9 pan.  Lay biscuits on top of butter.
5. Bake 12-15 minutes or until golden brown.

Tuesday, September 4, 2012

Oreo Pudding Pops

Pin It It has been so hot lately that I have been craving cold snacks, but I didn't want to have all of the calories of ice cream every day. (I could definitely eat it everyday, but my waist line would not thank me).  I remembered Jello Pudding Pops from when I was a kid.  Those things were amazing.  I decided to try to make my own.  I used sugar free pudding and fat free cool whip to cut down on calories and you would never know it.  These are perfect for satisfying your sweets craving without all of the guilt.

Oreo Pudding Pops
1 package sugar free chocolate pudding
2 cups skim milk
1 cup fat free whipped topping, like Cool Whip
1 cup crushed Oreos

1. Mix pudding and milk and whisk until well combined and smooth.
2. Carefully fold in whipped topping until mixture is uniform in color.
3. Stir in crushed Oreos.
4. Pour mixture into pudding molds or small cups.  Insert popsicle sticks.
5. Freeze over night or until firm.

**I had to run my popsicle mold under warm water to get my popsicles to release.

Sunday, September 2, 2012

Chicken Party Nachos

Pin It I think nachos are a great party food.  They are a crowd pleaser and easy to make.  However, I hate that some chips have tons of toppings and other chips have barely anything on them.  By the end of the night all that is left is a pile of topping-less chips.  That's how these gems came to be. I call them Party Nachos because they are perfect for a party.  Every chip is perfectly topped and they are the perfect finger food.  No need to worry about toppings dripping on your clothes.I made these for my husband's fantasy football draft party and they were gobbled up.  I'm definitely keeping these in mind for the rest of football season!

This recipe was shared at Six Sisters' Link Party and Trick or Treat Tuesday .

Chicken Party Nachos
15 corn tortillas
1 can refried beans
2 Tbsp taco seasoning
2 boneless, skinless chicken breast, cooked/grilled and chopped into small pieces
3 cups shredded cheddar cheese

For serving:
sour cream

1. Preheat oven to 425 degrees.  Lay tortillas on foil lined baking sheets.
2. Mix taco seasoning with refried beans.  Spread a thin layer of beans on each tortilla.
3. Place chicken on top of beans.
4. Sprinkle with cheese until toppings are well covered.
5. Place in oven and bake 5-8 minutes or until cheese is bubbly.
6. Allow nachos to cool slightly before cutting or all of the cheese will fall off.
7. Using a pizza cutter, cut each tortilla into 4 pieces.  Serve with sour cream, salsa and jalapenos.