tag:blogger.com,1999:blog-1742963276075818372024-03-14T13:00:11.036-05:00At Home BistroMy kitchen creations for all to enjoyAbbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-174296327607581837.post-19008304781011457742012-10-18T15:38:00.000-05:002012-10-18T15:38:00.096-05:00Black and Blue MuffinsBreakfast food is amazing any time of day. I love having a muffin as a snack. I also love sharing breakfast goodies with others. These were sent to work with my husband along with some <a href="http://athomebistro.blogspot.com/2012/06/snickerdoodle-muffins.html">Snickerdoodle Muffins</a> and all I got back was an empty platter. I also tried to make these healthier by adding some whole wheat flour and substituting some of the oil with applesauce. If whole wheat isn't your thing feel free to use all white flour. <br />
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<strong>Black and Blue Muffins</strong><br />
1 1/2 cups allpurpose flour<br />1/2 cup whole wheat flour<br />3/4 cup sugar<br />3
tsp baking powder<br />2 tsp cinnamon<br />1/2 tsp nutmeg<br />1/4 tsp salt<br />1
egg<br />1 cup milk<br />1/8 cup oil<br />1/8 cup unsweetened applesauce<br />
3/4 cup blueberries<br />
3/4 cup blackberries<br />
<br />
Topping:<br />
2 Tbsp butter<br />
1/4 cup flour<br />
1/4 cup brown sugar<br />
<br />
1. Preheat oven to 400 degrees. Generously spray muffin pans with cooking
spray.<br />2. Combine flour, sugar, baking powder, salt and spices in a
bowl.<br />3. Make a well in the middle and add wet ingredients to the middle.
Stir with a fork until just combined. Batter will be lumpy.<br />
4. Stir in berries.<br />
5. In a separate bowl use a pastry cutter or fork to cut butter into flour and sugar until it forms pea size balls. <br />6. Spoon batter
into 12 muffin cups. Sprinkle topping on top of muffins.<br />
7. Bake 15-18 minutes or until a toothpick comes out
clean.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-64684939825217439282012-10-16T15:19:00.000-05:002012-10-16T15:19:00.216-05:00Vegetable Fried RiceLooking for a quick and delicious side dish? Look no further. This fried rice is super fast and easy and you probably have all of the ingredients in your fridge right now. And if you don't you can definitely substitute with what you have.<br />
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<strong>Vegetable Fried Rice</strong><br />
2 cups cooked rice<br />
1 egg<br />
1 onion, diced<br />
1/4 cup shredded carrots<br />
1/4 cup frozen peas<br />
1/4 cup frozen edamame<br />
1/2 bell pepper, diced<br />
2 Tbsp vegetable oil<br />
3-5 Tbsp soy sauce<br />
Optional: dash of soyaki sauce<br />
green onions for garnish<br />
<br />
1. Heat oil in a large skillet or wok. Add vegetables and stir fry until starting to get brown and tender.<br />
2. Add egg to skillet and stir vigorously until cooked and broken into bits.<br />
3. Stir in rice and soy sauce. Cook for about 2 minutes or until heated through.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-57164531260853698822012-10-14T15:13:00.000-05:002012-10-14T15:13:03.300-05:00Chocolate Chip Banana Cake BarsAnother awesome use for over ripe bananas! These bars are a cross between banana bread and chocolate chip cookies. It definitely has a more cake-like consistency than banana bread or muffins. It makes a great breakfast or fast snack with a glass of milk. I made a pan of these for work and they were gobbled up quite quickly.<br />
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<strong>Chocolate Chip Banana Cake</strong><br />
<span style="font-size: xx-small;">Original Recipe from Onesie Twosie</span><br />
<span style="font-family: Georgia; font-size: x-small;">2 cups flour<br />2 tsp. baking powder<br />1/2 tsp salt<br />3/4 cup butter or
margarine<br />2/3 cup sugar<br />2/3 cup brown sugar<br />1 tsp vanilla extract<br />3
medium sized bananas, mashed<br />1 large egg<br />1 1/2 - 2 cups chocolate chips</span><br />
<span style="font-family: Georgia; font-size: x-small;"></span><br />
<span style="font-family: Georgia;">1. Preheat oven to 350 degrees. Grease a jelly roll pan (or 9x13 pan for thicker bars).</span><br />
<span style="font-family: Georgia;">2. Beat butter and both sugars until creamy. Add bananas, vanilla and egg. Mis until smooth.</span><br />
<span style="font-family: Georgia;">3. Slowly add flour, baking powder and salt.</span><br />
<span style="font-family: Georgia;">4. Stir in chocolate chips.</span><br />
<span style="font-family: Georgia;">5. Spread mixture into pan. Optional: Sprinkle top with brown sugar</span><br />
<span style="font-family: Georgia;">6. bake 25-30 minutes or until a toothpick comes out clean.</span><br />
6. Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-25791444493757111162012-10-06T06:30:00.000-05:002012-10-06T06:30:00.902-05:00Garden Vegetable MedleyMy parents have an awesome garden and they are very generous with sharing their vegetables with me. All of the veggies, except the mushrooms came from their garden for this dish. This is a simple substitute for your usual vegetable at dinner. It also looks pretty on your plate. You could use any vegetables that you have in you fridge or that you grab from the farmer's market. I think eggplant or asparagus would be an excellent addition.<br />
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<strong>Garden Vegetable Medley</strong><br />
1/2 lb fresh green beans, trimmed an cut in half<br />
1/2 white onion, thinly sliced<br />
1 green pepper, thinly sliced<br />
1 cup cherry tomatoes, sliced in half<br />
1 small summer squash, thinly sliced<br />
1/3 cup sliced mushrooms<br />
1 Tbsp minced garlic<br />
1-2 Tbsp olive oil<br />
salt and pepper<br />
<br />
1. In a large skillet heat olive oil.<br />
2. Add veggies and garlic and saute until tender, about 5 minutes.<br />
3. Season with salt and pepper.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-90738162391089808302012-10-04T06:30:00.000-05:002012-10-05T21:46:52.309-05:00Mixed Berry Breakfast CakeMy husband likes to take baked goodies to work. I love making baked goodies so it works out perfectly. This is probably one of the best coffeecake recipes I have ever tried. It was so good I made it twice in one weekend because I was sad I gave the first one away. It is fluffy, moist, berry perfection. It is absolutely perfect with a cup of coffee. It's the perfect way to start your morning.<br />
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Shared at <a href="http://life-as-a-lofthouse.blogspot.com/2012/10/weekend-potluck-38.html">Weekend Potluck</a> and <a href="http://www.sixsistersstuff.com/2012/10/strut-your-stuff-saturday-link-party.html">Strut Your Stuff Saturday</a>.<br />
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<strong>Mixed Berry Breakfast Cake</strong><br />
<span style="font-size: xx-small;">Recipe adapted from Eat Drink Pretty</span><br />
1 stick butter, softened<br />
1 (8 ounce) package nonfat cream cheese<br />
2 cups sugar<br />
2 eggs<br />
2 cups all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1 1/2 teaspoons vanilla extract<br />
1/4 cup milk<br />
2-3 cups fresh or frozen mixed berries, unthawed ( I used blueberries, blackberries and raspberries)<br />
<br />
Topping:<br />
1/4 cup sugar<br />
2 tsp ground cinnamon<br />
1. Preheat oven to 350 degrees.<br />
2. In a large mixing bowl cream butter and cream cheese until smooth.<br />
3. Beat in sugar and eggs until fluffy. Add vanilla extract.<br />
4. Sift together flour, salt and baking powder.<br />
5. Slowly add dry mixture to wet, alternating with milk, until just mixed.<br />
6. Stir in berries.<br />
7. Smooth batter into a greased 9x13 pan.<br />
8. Mix cinnamon and sugar. Sprinkle on top of batter.<br />
9. Bake 45-50 minutes or until a toothpick comes out clean. Cool before cutting.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-32897747592317484812012-10-02T06:30:00.000-05:002012-10-02T06:30:04.536-05:00Grilled CauliflowerI'm getting the most out of my grill before it is too cold to go outside. I was grilling some chicken skewers for dinner and was planning on making cauliflower as a side dish. Well I had a few extra skewers so I decided to put the cauliflower on and see what would happen if I grilled it. The result was terrific. I was also incredibly easy. This is going to become a regular side dish when we grill.<br />
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<strong>Grilled Cauliflower</strong><br />
1/2 head cauliflower, chopped into florets<br />
4 Tbsp butter, melted<br />
2 Tbsp Mrs. Dash Southwest Chipotle Seasoning (or seasoning of choice)<br />
<br />
1. Skewer cauliflower on wooden or metal skewers. <br />
2. Brush with butter and sprinkle with seasoning.<br />
3. Grill over high heat for about 10 minutes or until tender, turning several times. Feel free to add additional butter or seasoning as it cooks.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-7610943748168719212012-09-30T13:54:00.002-05:002012-09-30T13:54:35.813-05:00Tiny Steakhouse PotatoesI 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!<br />
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<br />
<strong>Tiny Steakhouse Potatoes</strong><br />
1 lb Teeny Tiny Potatoes, or potatoes cut into small chunks<br />
1 Tbsp olive oil<br />
1-2 Tbsp steak seasoning<br />
<br />
1. Preheat oven to 400 degrees.<br />
2. Place potatoes on a baking sheet and drizzle with olive oil. Toss to coat.<br />
3. Sprinkle with steak seasoning.<br />
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.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-36783618842825820962012-09-29T14:49:00.002-05:002012-09-29T14:54:16.249-05:00Apple Walnut BreadI 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!<br />
<br />
Shared at <a href="http://life-as-a-lofthouse.blogspot.com/2012/09/weekend-potluck-36.html">Weekend Potluck</a> <a href="http://www.sixsistersstuff.com/2012/09/strut-your-stuff-saturday-link-party_28.html">Strut Your Stuff Saturday</a> and <a href="http://mommyssweetconfessions.blogspot.com/2012/09/sweet-confessions-sunday-link-party-8.html">Sweet Confessions</a><br />
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<strong>Apple Walnut Bread</strong><br />
<strong><span style="font-size: xx-small;">Original Recipe from Skinny Taste</span></strong><br />
1 large apple, peeled and finely diced<br />
1/2 tsp lemon juice<br />
1 tsp agave syrup or honey<br />
1/2 tsp cinnamon<br />
1 1/2 cups applesauce<br />
3/4 cup brown sugar<br />
2 egg whites<br />
2 Tbsp vegetable oil<br />
1 tsp vanilla extract<br />
1 cup all purpose flour<br />
1/2 cup whole wheat flour *or all purpose<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
1/2 tsp ground nutmeg<br />
pinch of salt<br />
1/2 cup chopped walnuts<br />
brown sugar for the topping **optional<br />
<br />
1. Preheat oven to 350 degrees.<br />
2. In a small bowl combine apples, lemon juice, agave and 1/2 tsp cinnamon. Toss to coat and set aside.<br />
3. In a large mixing bowl beat egg whites, applesauce, oil, sugar and vanilla until it starts to thicken.<br />
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.<br />
5. Fold in apples and walnuts.<br />
6. Pour into a greased 9x5 loaf pan. Sprinkle top with brown sugar.<br />
7. Bake 50-60 minutes or until a toothpick comes out clean. Allow to cool before slicing.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-85862479418754106342012-09-22T05:00:00.000-05:002012-09-22T11:29:15.655-05:00Pumpkin Cake CookiesIt'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.<br />
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Shared at <a href="http://life-as-a-lofthouse.blogspot.com/2012/09/weekend-potluck-35.html">Weekend Potluck</a> and <a href="http://www.sixsistersstuff.com/">Strut Your Stuff Saturday</a> .<br />
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<strong>Pumpkin Cake Cookies</strong><br />
<span style="font-size: xx-small;">makes 3 dozen cookies</span><br />
1 box yellow cake mix<br />
1 can pumpkin<br />
4 oz cream cheese<br />
2 tbsp pumpkin pie spice<br />
<br />
1. Preheat oven to 350.<br />
2. In a mixing bowl beat cream cheese, pumpkin and pie spice until creamy and well blended.<br />
3. Mix in the cake mix, scraping the sides to combine all ingredients.<br />
4. Scoop large spoonfuls of dough on a parchment paper lined baking sheet. Sprinkle tops with pumpkin pie spice.<br />
5. Bake 12-14 minutes or until bottoms are golden and cookies can be removed easily.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-39910446992357617222012-09-20T19:52:00.000-05:002012-09-20T19:52:08.348-05:00Crunchy Cheesy ChickenIt'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.<br />
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<strong>Crunchy Cheesy Chicken</strong><br />
4 boneless, skinless chicken breasts<br />
1 cup flour<br />
1 egg, beaten<br />
1 cup shredded cheddar cheese<br />
1/2 cup panko breadcrumbs<br />
<br />
1. Preheat oven to 375 degrees.<br />
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.<br />
3. Dip chicken in flour, then egg, then cheese/breadcrumb mixture. Pat the cheese/breadcrumbs on the chicken so it sticks.<br />
4. Place chicken on a foil lined baking sheet.<br />
5. Bake 35-40 minutes or until chicken is cooked through. Cooking times will vary depending on the size of your chicken.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-86043171833505056172012-09-19T06:30:00.000-05:002012-09-19T06:30:00.156-05:00Jalapeno Cheddar Cornbread MuffinsEverytime 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!<br />
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<br />
<strong>Jalapeno Cheddar Cornbread Muffins</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvUQzKgx_RKEtoj4AcKFuVW4lytT94jGA0QwrdmBV4PPoKQfrmoAVoxgdn44t0VOpXWrVvBD-cbwNcaJ0FqXBi3ZT8-ty5YJMAny6BHJFGD6yz2l2okHlSag_oxA9M2Z4QG7-TPLrpog/s1600/DSCF0774%5B1%5D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvUQzKgx_RKEtoj4AcKFuVW4lytT94jGA0QwrdmBV4PPoKQfrmoAVoxgdn44t0VOpXWrVvBD-cbwNcaJ0FqXBi3ZT8-ty5YJMAny6BHJFGD6yz2l2okHlSag_oxA9M2Z4QG7-TPLrpog/s320/DSCF0774%5B1%5D.JPG" width="320" /></a>1 box cornbread mix (I used Krusteaz Honey Cornbread mix)<br />
ingredients to make cornbread according to box<br />
1 cup shredded cheddar cheese<br />
1 4 oz can diced jalapenos, well drained 0r 1/4 cup chopped jalapeno slices*adjust amount according to taste**<br />
12 jalapeno slices<br />
<br />
1. Make cornbread according to box directions<br />
2. Stir in jalapenos and cheddar cheese.<br />
3. Fill 12 greased muffin cups with batter. Top eacah muffin with a jalapeno slice.<br />
4. Bake 12-15 minutes or until a toothpick comes out clean.<br />
<strong></strong>Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-12510312075946427892012-09-17T17:54:00.002-05:002012-09-17T17:54:43.771-05:00Weeknight ChiliIt'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.<br />
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<strong>Weeknight Chili</strong><br />
1 lb ground beef<br />
1 large yellow onion, diced<br />
1 Tbsp minced garlic<br />
1 can chili beans<br />
1 can chili tomatoes<br />
1 large can crushed tomatoes<br />
1 cup water<br />
1 packet chili seasoning<br />
2 tsp white sugar <br />
<br />
1. In a large soup pot brown ground beef with the onions and garlic. Drain grease and return meat to the pot.<br />
2. Add beans, tomatoes, water, seasoning and sugar. Stir well.<br />
3. Bring to a boil then reduce to a simmer. Let simmer for at least 30 minutes. <br />
4. Serve with shredded cheddar, sour cream and green onions.<br />
**I think this gets better the longer you can let it simmer. It's great after 30 mintues, but fabulous after an hour**Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-5500604722154551832012-09-14T20:58:00.000-05:002012-09-16T13:37:28.993-05:00Glazed Chocolate Banana MuffinsI 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 <a href="http://vanillakitchen.blogspot.com/2012/02/double-dip-glazed-chocolate-donut.html?m=1">chocolate donut muffins</a> that didn't have any bananas in them, but looked amazing. So then I found some <a href="http://stephenandnat.blogspot.sg/2012/06/chocolate-banana-muffins.html">chocolate banana muffins</a> 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!<br />
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Shared at <a href="http://life-as-a-lofthouse.blogspot.com/2012/09/happy-2nd-blogiversary-to-life-as.html">Weekend Potluck</a>, <a href="http://mommyssweetconfessions.blogspot.com/2012/09/sundays-sweet-confessions-link-party-7.html">Sweet Confessions</a> and <a href="http://www.sixsistersstuff.com/2012/09/strut-your-stuff-saturday-link-party_14.html">Strut Your Stuff Saturday</a>.<br />
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<strong>Glazed Chocolate Banana Muffins</strong><br />
1 cup all purpose flour<br />
1/2 cup whole wheat flour<br />
1/2 cup sugar<br />
1/3 cup cocoa powder<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
1 5.3 oz container plain or honey Greek yogurt (or about 1/2 cup)<br />
1 egg<br />
4 Tbsp melted butter<br />
3 medium over-ripe bananas, mashed<br />
1 tsp vanilla<br />
3 Tbsp vanilla almond milk (or regular milk)<br />
1 cup chocolate chips **optional<br />
<br />
Glaze<br />
2 Tbsp melted butter<br />
1 cup powdered sugar<br />
2-3 Tbsp hot water<br />
<br />
1. Preheat oven to 375 degrees. Place paper liners in 12 muffin cups.<br />
2. Sift together flour, sugar, cocoa, salt, baking soda and baking powder and set aside.<br />
3. In a large mixing bowl combine bananas, yogurt, egg, butter, milk and bananas.<br />
4. Slowly add flour mixture and mix until just moist. Do not over mix or your muffins will be dense.<br />
5. Fold in chocolate chips.<br />
6. Fill muffin cups 2/3 of the way full. Bake 18-24 minutes or until toothpick comes out clean.<br />
7. Let muffins cool for about 10 minutes before glazing or it will just soak in.<br />
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)<br />
<br />Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com2tag:blogger.com,1999:blog-174296327607581837.post-29625702146494513042012-09-13T13:10:00.000-05:002012-09-13T13:10:00.865-05:00Healthy German Chocolate BitesI'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. <br />
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<strong>Healthy German Chocolate Bites</strong><br />
<span style="font-size: xx-small;">Original Recipe from Chocolate Covered Katie</span><br />
3/4 cup pitted dates <br />
1/2 tsp vanilla extract<br />
pinch of salt<br />
2 Tbsp cocoa powder <br />
2 Tbsp shredded coconut<br />
1/2 cup pecans<br />
<br />
1. Place all ingredients in a food processor. Pulse until ground into fine bits. It will be crumbly.<br />
2. Roll into balls (or any other shape you want - would make a nice bar shape)<br />
3. I store mine in the fridge so they are less sticky, but you can leave them at room temperature if you want.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-23855878221257878982012-09-11T13:00:00.000-05:002012-09-11T13:00:04.949-05:00Sweet Chili Mustard Glazed SalmonSo 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!<br />
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<strong>Sweet Chili Mustard Glazed Salmon</strong><br />
2 6oz. salmon fillets<br />
1/4 cup sweet chili sauce<br />
1 tsp stone ground mustard<br />
<br />
1. Mix chili sauce and mustard together in a small bowl.<br />
2. Grill salmon over medium high heat 3-5 minutes per side until cooked through.<br />
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).Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-51998234453276141382012-09-09T12:53:00.000-05:002012-09-09T12:53:45.769-05:00Lentil Stir FryLentils 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.<br />
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<strong>Lentil Stir Fry</strong><br />
1 cup uncooked lentils<br />
1/4 cup edamame<br />
1/2 cup snow pea pods<br />
1/4 cup shredded carrots<br />
1/2 small onion, diced<br />
1 Tbsp olive oil<br />
1 clove garlic, minced<br />
2-3 Tbsp soy sauce or Island Soyaki sauce<br />
<br />
1. Cook lentils according to package directions.<br />
2. Meanwhile in a large skillet or wok heat oil. Add garlic and stir until fragrant. (Don't let it burn)<br />
3. Add edamame, carrots, peas and onion to the skillet. Cook until starting to brown and get tender, about 3-5 minutes.<br />
4. Carefully stir in cooked lentils. Pour soy sauce/soyaki over veggies and toss to coat.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-22396615546248172062012-09-07T06:00:00.000-05:002012-09-10T17:54:53.371-05:00Biscoff Smores BrowniesI'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.<br />
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!<br />
<br />
Shared at <a href="http://life-as-a-lofthouse.blogspot.com/2012/09/weekend-potluck-34.html">Weekend Potluck</a>, <a href="http://www.sixsistersstuff.com/2012/09/strut-your-stuff-saturday-link-party.html">Strut Your Stuff Saturday</a>, and <a href="http://mommyssweetconfessions.blogspot.com/2012/09/sweet-confessions-sunday-link-party-6.html">Sweet Confession Sunday.</a><br />
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<strong>Biscoff Smores Brownies</strong><br />
<span style="font-size: xx-small;">Adapted from Bake at 350</span><br />
<strong>For the Biscoff swirl:</strong>1/2 cup Biscoff Spread<br />
4 ounces cream
cheese<br />
2 Tbsp sugar<br />
1 egg<br />
<strong>For the brownies:</strong>1 cup dutch-process cocoa<br />
1 tsp. kosher
salt<br />
1/2 tsp. baking powder<br />
3/4 cup unsalted butter<br />
2 cups
sugar<br />
1 Tbsp vanilla<br />
3 eggs<br />
1 cup flour<br />
3/4 cup marshmallow cream<br />
<br />
1. Preheat oven to 325 degrees. <br />
2. Beat together all of the ingredients for the Biscoff swirl with a hand mixer until fluffy and well combined.<br />
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.<br />
4. Remove from heat and stir in cocoa, salt and baking powder.<br />
5. Whisk in the eggs and vanilla until smooth.<br />
6. Stir in flour.<br />
7. Pour into a greased 9 x 13 pan.<br />
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.<br />
9. Bake 25-30 minutes or until swirl is set. Brownies may be a bit jiggly. Allow to cool completely for easy cutting.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com2tag:blogger.com,1999:blog-174296327607581837.post-8126339496323384432012-09-06T06:00:00.000-05:002012-09-06T06:00:05.049-05:007 up BiscuitsI 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.<br />
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<br />
<strong>7 up Biscuits</strong><br />
<span style="font-size: xx-small;">Original recipe from Plain Chicken</span><br />
2 cups baking/biscuit mix (like Bisquick)<br />
1/4 cup butter, melted<br />
1/2 cup sour cream<br />
1/2 cup 7 up<br />
<br />
1. Preheat oven to 425 degrees.<br />
2. Cut sour cream into biscuit mix. Pour in 7 up and stir til moistened.<br />
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)<br />
4. Pour melted butter in the bottom of a 9 x 9 pan. Lay biscuits on top of butter.<br />
5. Bake 12-15 minutes or until golden brown.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-17560194217128131922012-09-04T12:13:00.000-05:002012-09-04T12:13:00.143-05:00Oreo Pudding PopsIt 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.<br />
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<strong>Oreo Pudding Pops</strong><br />
1 package sugar free chocolate pudding<br />
2 cups skim milk<br />
1 cup fat free whipped topping, like Cool Whip<br />
1 cup crushed Oreos<br />
<br />
1. Mix pudding and milk and whisk until well combined and smooth.<br />
2. Carefully fold in whipped topping until mixture is uniform in color.<br />
3. Stir in crushed Oreos.<br />
4. Pour mixture into pudding molds or small cups. Insert popsicle sticks.<br />
5. Freeze over night or until firm.<br />
<br />
**I had to run my popsicle mold under warm water to get my popsicles to release.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-54331929721855116042012-09-02T12:00:00.000-05:002012-09-04T17:25:49.694-05:00Chicken Party NachosI 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!<br />
<br />
This recipe was shared at <a href="http://www.sixsistersstuff.com/2012/08/strut-your-stuff-saturday-link-party_31.html">Six Sisters' Link Party</a> and <a href="http://www.insidebrucrewlife.com/2012/09/trick-or-treat-tuesday.html">Trick or Treat Tuesday</a> .<br />
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<br />
<strong>Chicken Party Nachos</strong><br />
15 corn tortillas<br />
1 can refried beans<br />
2 Tbsp taco seasoning<br />
2 boneless, skinless chicken breast, cooked/grilled and chopped into small pieces<br />
3 cups shredded cheddar cheese<br />
<br />
For serving:<br />
jalapenos<br />
salsa<br />
sour cream<br />
<br />
1. Preheat oven to 425 degrees. Lay tortillas on foil lined baking sheets.<br />
2. Mix taco seasoning with refried beans. Spread a thin layer of beans on each tortilla.<br />
3. Place chicken on top of beans.<br />
4. Sprinkle with cheese until toppings are well covered.<br />
5. Place in oven and bake 5-8 minutes or until cheese is bubbly.<br />
6. Allow nachos to cool slightly before cutting or all of the cheese will fall off.<br />
7. Using a pizza cutter, cut each tortilla into 4 pieces. Serve with sour cream, salsa and jalapenos.Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-25144417782268344992012-08-30T18:21:00.000-05:002012-08-30T18:21:00.061-05:00Beef BroccoliI love Chinese food. I love how quick it is to cook and how amazing the leftovers are for lunch the next day. I like to try to make it healthier by using reduced sodium soy sauce and loading up on lots of veggies. This entire meal was finished in less than 30 minutes. This would be great for a busy weeknight, but your family will be super impressed.<br />
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<br />
<strong>Beef Broccoli</strong><br />
<span style="font-size: xx-small;">Adapted from Six Sister's Stuff</span><br />
2 teaspoons vegetable oil <br />½ teaspoon fresh ginger, minced (or 1/2 tsp ground ginger)<br />1 tablespoon garlic, chopped <br />½ cup low sodium soy sauce <br />½ cup water <br />¾ cup dark brown sugar<br />
1 tbsp cornstarch<br />
<br />
1 lb thinly sliced sirloin or flank steak, sliced into strips<br />
2 cups cooked broccoli, fresh or frozen<br />
cooked rice for serving<br />
green onions, chopped<br />
<br />
1. In a large skillet heat oil. Add garlic and ginger and saute for about 1 minute (watch closely).<br />
2. Add soy sauce and water. Dissolve brown sugar in the sauce and bring to a boil. Boil for 2-3 minutes.<br />
3. Dissolve corn starch in 2 Tbsp water and pour into the sauce for the final 30 seconds. This will help thicken the sauce. Remove sauce from heat.<br />
4. Cook steak strips in a skillet until cooked through.<br />
5. Add steak and cooked broccoli to the sauce skillet. Return to low heat until ready to serve.<br />
6. Serve over rice with green onions for garnish.<br />
<br />
Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-15970797743287082032012-08-28T06:08:00.000-05:002012-08-28T06:08:00.582-05:00Chewy Chocolate Chip Pudding CookiesI think my quest for soft chocolate chip cookies has finally ended. I know I've said that before, but these cookies remain soft even after several days. The secret ingredient is a box of instant pudding mix. Why didn't I think of this sooner? These cookies are moist, chewy and delicious. I will definitely be making these again soon and probably experimenting with some new pudding flavors too.<br />
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<strong>Chewy Chocolate Chip Pudding Cookies</strong><br />
<span style="font-size: xx-small;">Original recipe from See Jane Cook</span><br />
<div>
2 1/4 cups flour
<div>
1 teaspoon baking soda</div>
<div>
1 cup butter, softened</div>
<div>
3/4 cup packed brown sugar</div>
<div>
1/4 cup white sugar</div>
<div>
1 (3.4 ounce) package instant vanilla pudding mix</div>
<div>
2 eggs</div>
<div>
1 teaspoon vanilla extract</div>
<div>
2 cups chocolate chips</div>
</div>
<div>
</div>
<div>
1. Preheat oven to 350 degrees. </div>
<div>
2. Cream butter and sugars, add pudding mix until
blended. </div>
<div>
3. Stir in the eggs and vanilla.</div>
<div>
4. In a separate bowl, combine the flour and
baking soda with a whisk then add it to the butter mixture. </div>
<div>
5. Stir in the
chocolate chips.</div>
<div>
6. Drop cookies by rounded spoonfuls onto parchment paper lined cookie sheet. </div>
<div>
7.
Bake for 10 to 12 minutes or until edges are golden brown.
</div>
Abbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-40242826167004606232012-08-26T18:02:00.000-05:002012-08-26T18:35:04.708-05:00Crock Pot Apple Pork LoinIt's apple season and I have lots of apples at my house from a recent apple picking trip. According to my husband this pork is "lick the plate" good. It is also probably one of the easiest crockpot recipes I have ever made. The apples almost melt away and make a nice sauce for the pork. I was worried that the honey would make this too sweet for a dinner item, but I didn't notice much sweetness at all. Go get some apples and make this delicious dinner!<br />
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This recipe was shared at <a href="http://www.sixsistersstuff.com/2012/08/strut-your-stuff-saturday-link-party_24.html">Six Sisters' Stuff Link Party.</a><br />
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<br />
<strong>Crock Pot Apple Pork Loin</strong><br />
2 lb boneless pork loin (mine was slightly smaller and worked just fine)<br />
2-3 Jonathan apples, thinly sliced (or any variety of apple you want)<br />
2 Tbsp honey<br />
garlic, salt, pepper<br />
water<br />
<br />
1. Slice slits 3/4 of the way through the pork, 1 inch apart.<br />
2. Place 1 apple slice in each of the slits.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieykATEoApFmJb2j_p3i51PEqApWKnpUmeToaqxI8XkToK9S9Jsc-xAH692zpbEj8nDnFfqcxwtUf5b8n7hrQ73C_lTl41S1s3f0IQpe5UJ3QmW1nk6B7a9pt0AELsOzGsWJwL8IAaoA0/s1600/DSCF0662%5B1%5D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieykATEoApFmJb2j_p3i51PEqApWKnpUmeToaqxI8XkToK9S9Jsc-xAH692zpbEj8nDnFfqcxwtUf5b8n7hrQ73C_lTl41S1s3f0IQpe5UJ3QmW1nk6B7a9pt0AELsOzGsWJwL8IAaoA0/s200/DSCF0662%5B1%5D.JPG" width="200" /></a>3. Season pork with garlic, salt and pepper.<br />
4. Lay a layer of apple slices on the bottom of your crock pot.<br />
5. Place the pork on top of the apples and drizzle the honey on top. 6. Layer the remaining apples on top of the pork.<br />
7. Pour 1/2 - 1 cup of water into the crock pot or until it is about 1/2 inch deep. This will keep the pork from drying out and help create a sauce.<br />
8. Cook 3-4 hours on high or 6-8 hours on low. <br />
**I cooked mine for 8 hours on low and it was fork tender and fell apart like pulled porkAbbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com1tag:blogger.com,1999:blog-174296327607581837.post-62025182900143853892012-08-20T06:00:00.000-05:002012-09-02T12:16:07.737-05:00Snickers DipMy friends and I recently had wine and dine night and I was in charge of an appetizer/snack item. I wanted something sweet, but didn't want something heavy like a baked good. This dip is to die for! I was tempted to just eat it by the spoonful, but refrained so that there would be some to actually take with me. This is definitely a keeper!<br />
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<br />
<strong>Snickers Dip</strong><br />
1 8 oz package cream cheese, softened<br />
2 Tbsp brown sugar<br />
1 8 oz container whipped topping<br />
1 regular size Snickers bar, finely chopped<br />
<br />
1. Mix cream cheese and sugar until smooth. <br />
2. Fold in whipped topping until well mixed.<br />
3. Stir in Snickers.<br />
4. Refrigerate until ready to serve.<br />
5. Serve with pretzels or graham crackersAbbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0tag:blogger.com,1999:blog-174296327607581837.post-86622421751679461982012-08-15T06:00:00.000-05:002012-08-15T06:00:07.921-05:00Loaded Smashed PotatoesI was on a baked potato kick and made them multiple times in one week. Then my husband spoke up and asked for a little variety. That's where these puppies came from. I used the same technique as <a href="http://athomebistro.blogspot.com/2012/07/smashed-potatoes.html">smashed potatoes,</a> and just added some toppings. They were phenomenal. I could have made an entire meal of just these potatoes (and I just might one of these days).<br />
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<br />
<strong>Loaded Smashed Potatoes</strong><br />
*makes 6 side dish servings<br />
2 large baking potatoes, cut into thirds (so you have 3 thick round chunks)<br />
butter<br />
seasoned salt<br />
shredded cheddar<br />
bacon bits<br />
green onions, chopped<br />
<br />
1. Boil potatoes until fork tender. Transfer potatoes to a foil lined broiler pan.<br />
2. Smash each potato flat with a potato masher.<br />
3. Place a small dab of butter on each potato, season with seasoned salt.<br />
4. Sprinkle on cheddar and bacon bits.<br />
5. Place under broiler for about 5 minutes or until cheese is melted and bubbly.<br />
6. Top with green onions before serving.<br />
<br />
**These were delicious served with sour creamAbbyhttp://www.blogger.com/profile/18389751227941526273noreply@blogger.com0