Fried Ice and Donut Holes

How To: Flax Eggs

2013-05-12T13:51:23Z

Happy Mother's Day! If that doesn't apply to you, then Happy Sunday!

I love eggs. I would eat them 3 times a day, if I could, but Joel isn't as big of a fan of them as I am, so I basically only reserve eggs for breakfast on the weekends. I still go through more eggs than one probably should, which sometimes leaves my egg carton empty. That poses a problem because I also like to bake, and baking usually requires eggs. For mother's day, I baked up a delicious breakfast treat that I will be sharing later in the month. Since I didn't have any eggs in the house, and I didn't have time to run to the store to buy some, I decided to try making flax eggs as a replacement. I had heard about them in several recipes before, and since I happened to have ground flax seeds in my freezer from some smoothies I made, it was perfect timing to try them. After sitting for about 15 minutes in the fridge, I was amazed at how similar the consistency of the flax eggs was to that of real eggs. My baked good came out of the oven just as perfectly as it would have if I had used real eggs. Now that I know this trick, I may use it for all of my baked goods!

1 tablespoon Ground Flaxseed or Flaxseed Meal
3 tablespoons Water

Mix the water and flaxseed in a bowl and refrigerate for about 15 minutes. Whisk once more and use in place of eggs in baked goods.

SOURCE: Bob's Red Mill

Mango Jalapeño Margaritas

2013-05-06T10:50:04Z

Whenever I make cocktails at home, tequila is generally my first choice for liquor, so it is no surprise that I love margaritas. While the frozen kind was my favorite back in the day, these days I prefer them to be made on the rocks. Since yesterday was Cinco de Mayo, I wanted to have a Mexican meal, complete with margaritas. We made carne asada tacos, and while the steak was marinating in the fridge, I whipped up a batch of these delicious, sweet-and-spicy margaritas to enjoy in the yard. The jalapeño infused tequila gave this drink some heat, while the mango simple syrup added the perfect amount of sweetness. I love the fact that the recipe for the syrup and the tequila made more than enough for 2 margaritas. I'll definitely be enjoying these again, and often!!

For 1 Margarita:
2 ounces Grand Marnier
1 1/2 ounces Jalapeño Tequila, recipe below
2 ounces Lime Juice
2 1/2 ounces Mango Simple Syrup, recipe below
Salt
Lime Wedges

Rim the edge of a glass with a lime wedge, then dip the glass in salt and fill it with ice. In a cocktail shaker, combine the grand marnier, tequila, lime juice, and simple syrup with ice and shake. Pour over the ice in the glass and garnish with a lime wedge and some jalapeño slices from the tequila.

For the Mango Simple Syrup:
1 cup Sugar
1 cup Water
1/2 Mango, peeled and cubed

Combine the water and sugar in a small saucepan. Bring the mixture to a boil and let the sugar dissolve, then turn off the heat and let it cool completely. Combine the cooled syrup and the mango cubes in a blender and puree until combined. Keep sealed in a container for a few weeks, preferably in the fridge.

For the Jalapeño Tequila:
1 1/2 cups Tequila
2 Jalapeños, sliced

Add the jalapeño slices to a large jar and pour in the tequila. Let it sit for 24 hours, then strain before using. Keep sealed in a container for a few weeks, preferably in the fridge.

SOURCE: How Sweet It Is

Spring Vegetable Tortellini Salad

2013-05-05T13:28:40Z

Now that spring is in full swing and the warm weather is here, I'm constantly on the look out for new dishes to try that don't require me to use my oven. Since I love pasta salads, especially when they are made with tortellini, as soon as I saw this one, I knew it was bound to be on our table. Since Joel is obsessed with prosciutto, I knew that this would win bonus points with him, too. I made this salad to go along with some grilled sausages, since I'm apparently all about the side dishes (at least that is what Joel says), but I think this would also be a great stand alone meal on a hot day in the summer. Light, refreshing, and delicious--the best words to describe this salad.

For the Salad:
9 ounces Fresh Cheese Tortellini (I used a 12 ounce frozen bag…turned out perfectly)
1/2 pound Asparagus, woody ends removed
1/2 cup Frozen Peas
2-3 slices Prosciutto, chopped
1/4 cup Herbs, chopped (I used parsley and thyme)
Dressing, recipe below

Cook the tortellini according to package directions. Cut the asparagus into 2-inch pieces and add them to the tortellini for the last 2 minutes of cooking time. Drain the pasta and asparagus and rinse under cold water to stop the cooking. Drain again. Toss with the peas and set aside. In a small skillet over medium heat, cook the prosciutto until crispy and lightly browned, stirring often. Drain on a paper towel. In a large bowl, toss the tortellini, asparagus, peas, and herbs. Top with the dressing and stir until combined. Sprinkle with the prosciutto and serve. Serves 4.

For the Dressing:
1 teaspoon Lemon Zest
Juice from 1/2 Lemon
1 tablespoon White Wine Vinegar
Salt and Pepper
3 tablespoons Olive Oil
Tiny squeeze of Honey

Combine the zest, lemon juice, salt, pepper, olive oil, and honey in a jar with a lid. Make sure that the lid is tightly secured and shake the jar until the ingredients have combined.

SOURCE: Pink Parsley

Blueberry Oatmeal Muffins

2013-05-04T12:03:17Z

While I've been enjoying smoothies for breakfast lately, I still prefer baked goods for breakfast because they are generally portable, filling, and sweet. I came across these muffins while searching Pinterest and was intrigued by the addition of the oatmeal and yogurt. These muffins are delicious! They have exactly what I look for in a baked good; they are portable, they are filling, and they are sweet, but not overly sweet! Best of all, these muffins are relatively healthy! With fibrous oats, protein packed yogurt, fruit, minimal butter, and no oil, you can feel good about yourself when you start your morning off with one of these muffins!

2 cups Flour
1 cup Oats
2/3 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cups Greek Yogurt
2 Eggs, lightly beaten
4 tablespoons Butter, melted and slightly cooled
1 teaspoon Vanilla
1 cup Blueberries (I used frozen, but the original recipe calls for fresh)

In a large bowl, whisk the flour, oats, baking powder, baking soda, and salt. In a medium bowl, stir together the yogurt, eggs, butter, and vanilla until combined. Fold the wet mixture into the dry mixture, stirring until incorporated. Gently fold in the blueberries. Line a muffin tin with paper liners and spoon the batter into each lined well. Bake at 350 degrees for 20-25 minutes, or until golden. Makes 12-14 muffins.

SOURCE: Domesticated Academic

Chocolate, Peanut Butter, Banana Smoothie

2013-04-29T10:56:40Z

My blender spends most of it's life in a cabinet in our kitchen, but this month, it has found a permanent spot on the counter top. I've been going smoothie crazy, thanks to a little help from Laura at A Healthy Jalapeño, my assignment for this month's Secret Recipe Club! Laura is an Army wife who likes to live a healthy lifestyle. She has tons of delicious smoothie recipes on her site, and while I planned to try them all, I fell in love with the first one I tried and have been enjoying it regularly ever since! Now that the weather is warmer, a hot mug of tea doesn't sound appetizing in the morning. This smoothie is such an easy grab-and-go breakfast that keeps you full until lunch. I look forward to trying many more of Laura's appetizing flavor combinations in my morning smoothies throughout the spring and summer! Thanks for getting me out of my breakfast rut, Laura!!

1 cup Chocolate Almond Milk
2 tablespoons Peanut Butter
1 Banana
1/4 cup Ground Flax Seet
Handful of Ice Cubes

Put all of the ingredients in a blender and blend until smooth. Makes one large or 2 small smoothie.

SOURCE: A Healthy Jalapeno

*Sorry my posting time was a bit off. I apparantly had a few glitches with my scheduling.

Peanut Butter Pretzel Truffles

2013-04-18T23:31:20Z

Peanut butter and chocolate is my all time favorite flavor combination. Add in pretzels and you have a sweet and salty combination that can't be beat. Today, we had a pot-luck style salad bar lunch at work. As soon as the sign up sheet was put out, I signed up for dessert…mostly because it is far more fun to bring dessert than it is to bring a bag of lettuce or a bottle of dressing! I wanted something that was individual and easily able to be picked up without cutting or eaten without a fork. These were a hit! Two dozen truffles disappeared before everybody had the chance to come down for lunch. Next time, I'll have to double the recipe, and maybe leave a few at home for Joel and I to enjoy!

For the Filling:
1 cup Creamy Peanut Butter
1/2 cup + 2 tablespoons Powdered Sugar
2 tablespoons Butter, at room temperature
2 cups Crushed Pretzels

Place all ingredients in a medium bowl and mix until evenly combined and all ingredients are incorporated (I used a stand mixer). Roll the mixture into small balls, about 2-3 teaspoons each in size. (Tip: you may have to clean your hands between batches to keep the mixture from sticking to your palms.) Place the balls onto a baking sheet that has been lined with parchment paper. Transfer to the freezer to chill for at least 30 minutes.

For the Coating:
12 ounces Bittersweet Chocolate, finely chopped (I used semi-sweet chocolate chips)

Melt the chocolate in a double boiler or in the microwave (in 30 second intervals, stirring between each interval until the chocolate has completely melted). Dip the chilled peanut butter-pretzel balls in the chocolate, gently shaking off the excess. Transfer back to the lined baking sheet. Chill to let the chocolate fully set. (I did this in the freezer)

For the Drizzle:
1 tablespoon Creamy Peanut Butter
1 tablespoon Milk (I used Chocolate Soy Milk, and ended up using 2 tablespoons)
4-6 tablespoons Powdered Sugar (I used 5 tablespoons)

Combine the peanut butter and milk in a small bowl and microwave for about 15 seconds. Add the powdered sugar and whisk until the mixture is smooth. Adjust the consistency as needed with additional powdered sugar. Drizzle over the chocolate coated truffles. Let set before packaging or serving. (Again, I did this in the freezer)

SOURCE: Annie's Eats

Buffalo Chicken Salad with Creamy Avocado Ranch Dressing

2013-04-15T00:44:07Z

We are in desperate need of a detox. Over the past four days, we ate out for six meals! This salad was originally on the menu for earlier past week, but things came up, so it kept getting pushed back. After being burnt out from all of our meals out, we decided that it would be in our best interest to eat salad for dinner tonight, and so this became our dinner. While I am usually a little skeptical of trying things bearing the "buffalo" name, being from Buffalo and all, we definitely approved of this salad! It was perfectly spicy, yet the dressing gave a cooling effect. While healthy, it was also hearty and filling. Not only was the dressing delicious on the salad, but I think it would be equally delicious on tacos or as a dip for vegetables. I may just have to make a large batch to keep on hand in the fridge!

For the Chicken:
2 cups Panko
2 tablespoons Olive Oil
1/2 cup Flour
1 teaspoon Garlic Powder
1/2 teaspoon Salt
2 Egg Whites
1 tablespoon Water
1 tablespoon Dijon Mustard
1/4 teaspoon Dried Thyme
Cooking Spray
1 pound Boneless, Skinless Chicken Breasts, cut into strips
1/2 cup Hot Sauce (I used Frank's)

Combine the panko and olive oil in a skillet and toast over medium heat until golden, stirring often, about 10 minutes. In the first of three shallow dishes, spread the toasted breadcrumbs. In the second dish, whisk the flour, garlic powder, and salt. In the third dish, whisk together the egg whites, water, mustard, and thyme. Line a baking sheet with tinfoil and place a wire rack on top. Spray the rack with non-stick cooking spray. Pat the chicken strips dry and season them lightly with salt and pepper. Lightly dredge each piece in the flour mixture to coat completely, shaking off the excess. Dip the strip into the egg white mixture, then finally coat with the panko. Place the chicken strips on the prepared rack over the baking sheet. Spray the top of the chicken strips lightly with additional cooking spray. Bake at 475 degrees for about 10 minutes, until the chicken is no longer pink and reads 160 degrees internally on a thermometer. Pour the hot sauce in a bowl and use tongs to lightly coat the chicken strips with the sauce.

For the Dressing:
1/2 Avocado, roughly chopped
1/3 cup Mayonnaise
1/3 cup Sour Cream
2 teaspoons Olive Oil
2 teaspoons Lemon Juice
1 bunch Chives, coarsely shopped (I used a scallion)
2 tablespoons Fresh Parsley
1 Garlic Clove, minced
Up to 1/2 cup Buttermilk (I used between 1/3-1/2 cup)
Salt and Pepper, to taste

Place all of the ingredients in a blender or food processor, beginning by using only 1/4 cup of buttermilk, and blend for about 10 seconds. Check the consistency and taste, and blend in additional buttermilk as desired. Season to taste with salt and pepper. Store in an airtight container in the fridge.

For the Salad:
6-8 cups Salad Greens, such as bibb lettuce and baby spinach
3/4 cup Grape Tomatoes, halved
Crumbled Blue Cheese
1 Carrot, diced
1 Scallion, sliced

Toss salad greens with cheese, tomatoes, carrot, and scallion. Divide between serving plates and top with a few chicken strips. Drizzle lightly with dressing.

SOURCE: Annie's Eats

Cheddar Jalapeño Burgers

2013-04-09T00:21:09Z

Mother Nature finally got the message that it is spring and not winter because our temperatures have been on the rise these past few days! Even though we use our grill all year, even in the snow, there is something about the first warm spring day that makes the grill scream "use me!" So, today we did! Despite some rain, we had a craving for burgers. Being that we are always searching for new flavor combinations for our burgers, I decided to give these a try. They came together very quickly and were absolutely delicious! These were the perfect way to welcome spring. Now, I just hope that this weather sticks around for a while!

1 1/2 pounds Ground Chicken (I used ground turkey)
1/2 cup Onion, finely chopped
1/4 cup Cilantro, finely chopped
2 teaspoons Jalapeño, chopped (I used 1/2 of a large jalapeño)
1 teaspoon Ground Cumin
1 teaspoon Paprika
1/3 cup Shredded Cheddar Cheese
Salt and Pepper

Place all ingredients in a large bowl. Using your hands, mix everything until well incorporated, taking care not to over mix. Form the mixture into four equal-sized patties. Cook the burgers on a grill over medium heat until cooked through, about 5-7 minutes on each side. Serve each burger on a bun topped with sour cream and guacamole, if desired (I put a little bit of bbq sauce on mine and it was delicious).

SOURCE: What's Gabby Cooking

Hummus Crusted Chicken

2013-04-07T00:42:11Z

Chicken is one of the most versatile meats around, a blank canvas just waiting to be dressed up in every way possible. I'm always looking for new ways to incorporate chicken into our meal plan, pairing it with different flavors just to change things up. As soon as I saw this recipe pop up on my reeder (and also a million times on Pinterest), I knew that I had to give it a try. Not only is it a dressed up chicken recipe, but it incorporates zucchini and yellow squash, my favorite vegetables! For such a simple recipe, this chicken packs in the flavor. You won't be disappointed with this recipe!

4 Chicken Breasts, boneless and skinless
Salt and Pepper
1 Zucchini, chopped
1 Yellow Squash, chopped
1 Onion, chopped
1 cup Hummus, store-bought or homemade
1 tablespoon Olive Oil
1-2 Lemons
1 teaspoon Sumac or Paprika

Spray a 9x13 baking dish with cooking spray. In a large bowl, toss the zucchini, squash, and onion with olive oil until evenly coated, then season with salt and pepper. Spread the vegetables in an even layer over the bottom of the prepared baking dish. Season the chicken breasts with salt and pepper, then lay them over the top of the vegetables. Cover each breast with hummus so that it is covered. Squeeze the juice of one lemon over the chicken and vegetables. Sprinkle the entire pan with paprika or sumac. Thinly slice the remaining lemon and place the slices between the chicken and vegetables, if desired. Bake at 450 degrees for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

SOURCE: Gimme Some Oven

Quinoa Cakes with Poached Eggs

2013-03-25T22:17:32Z

Another month has come and gone, and that means it's time for another Secret Recipe Club reveal day! This month, I was assigned to Fran's Favs, written by Fran, of course, who describes herself an "Italian Foodie" who seems to be winning the contest of who can collect the most cookbooks (she has over 300)! A mother of 4 grown children, Fran seems to have one of the coolest jobs around; she works with flavor scientists and technologists who develop flavors for food companies! If that isn't the best fit for a food blogger, I don't know what is! Anyway, as soon as I got the assignment this month, I went right to her blog and read it from beginning to end, just as I always do. I found many different recipes that I thought sounded great, but this one stuck out the most. Since Joel and I have been wanting to incorporate different grains into our diet, I figured it was a sign to give quinoa a try (again). See, me and quinoa got off to a rocky start. The first time I made it a few years ago, it was super mushy and kind of gross. The next time I made it a few months ago, it burned and stuck to the bottom of the pan, forcing us to go out for dinner. The third time, I made Joel do it, and I am convinced it wasn't cooked quite well enough because it was slightly crunchy. So, fourth time's a charm? Yes, it was! I cooked the quinoa according to package directions using chicken broth (I know that doesn't make it vegetarian, but you can substitute water or vegetable broth) and it turned out perfectly! I am officially a quinoa lover. After mixing these patties and pan frying them, the first batch came out perfectly. They had such a great flavor, and with the egg on top, it gave the quinoa patties a richness when the yolk broke. I enjoyed how quickly this meal came together, and how simple, yet delicious, it was! Thank you for sharing, Fran!

2 cups cooked Quinoa, cooled to room temperature
2 Eggs, beaten
1/2 teaspoon Salt
1/3 cup Chives or Scallions, minced (I didn't have any, but I subbed parsley)
2 Shallots, finely chopped (I omitted)
1/3 cup Parmesan Cheese, grated
3 Garlic Cloves, minced
1/2 cup Bread Crumbs, plus more if needed
Olive Oil, for frying (I used vegetable oil)

For Serving:
Shaved Parmesan
6 Poached Eggs (one for each patty)
Salt and Pepper, to taste

In a medium bowl, combine the quinoa, eggs, salt, chives, shallots, parmesan, and garlic. Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated. Form the mixture into six evenly sized patties, about 3-4 inches in diameter. Heat the oil in a large sauté pan over medium-high heat and swirl to coat. Add the patties to the pan so that they are not touching (it is best to do this in batches). Cook for about 4 minutes, or until the first side is lightly browned. Carefully flip the patties with a spatula and cook the second side until it is golden brown, about 3-4 more minutes. Repeat with remaining patties, using additional oil if needed.

To serve patties, top with shaved parmesan, a poached egg, and salt and pepper.

SOURCE: Fran's Favs

Spicy Italian Drunken Noodles with Sausage

2013-03-22T21:53:21Z

Even though it's officially spring, you wouldn't know it by looking outside. The temperatures have been in the upper 20's and low 30's. One minute it's clear, the next minute snow is blowing sideways in an apparent blizzard! The weather is certainly bi-polar, at least where I live. So, since it doesn't feel much like spring, I will share a comforting pasta dish that is well suited for winter. This filling pasta dish is full of flavor; the sweetness from the peppers perfectly balances the spiciness from the sausage. The original recipe says that it serves 4, but we had enough for a few days worth of food, which would come in handy if we happened to get snowed in...

2 tablespoons Olive Oil
4 links Italian Sausage (we used hot), casings removed
1 Onion, quartered and thinly sliced
1 1/2 teaspoons Salt
1 teaspoon Italian Seasonings (I used a mix of oregano and basil)
1/2 teaspoon Black Pepper
1 Red Bell Pepper, cored and thinly sliced
1 Orange Bell Pepper, cored and thinly sliced
1 Yellow Bell Pepper, cored and thinly sliced
4 Garlic Cloves, minced
1/2 cup Dry White Wine
1 (28 ounce) can Diced Tomatoes, with juices
2 tablespoons Parsley, chopped
1/4 cup Basil Leaves, julienned
8 ounces Pappardelle Noodles

Heat the oil in a large pan over medium-high heat. Squeeze the sausage out of the casings and into the pan with the hot oil; break the sausage into chunks and allow it to brown on each side. Once the sausage has been cooked, remove it from the pan with a slotted spoon and set it aside in a bowl. Add the onion to the pan with the sausage drippings and cook, stirring occasionally, for about 5 minutes, or until the onion starts to become golden; add salt, Italian seasonings, and black pepper, stirring to combine. Add the bell peppers and allow them to sauté with the onion for about 2 minutes, until they become slightly golden and tender. Add the garlic and once it becomes aromatic, add in the white wine, allowing it to cook until the wine has almost completely reduced, about 5 minutes. Add the tomatoes and return the sausage to the pan. Gently stir the mixture to combine and bring the mixture to a gentle simmer for 3-4 minutes, to allow the flavors to combine. Turn off the heat and stir in about half of the parsley and basil. Prepare the noodles according to package directions. Drain the noodles well, then add them to the pan with the sausage mixture, gently tossing to coat the noodles with the sauce. Place portions of the pasta on plates or in bowls and top with remaining herbs and shaved parmesan, if desired.

SOURCE: The Cozy Apron

Irish Coffee Cupcakes

2013-03-18T02:07:48Z

When Joel and I went on our honeymoon to San Francisco, we made sure to stop at The Buena Vista every day for an Irish Coffee, despite the fact that it was July. There was something therapeutic about watching the bartenders making their specialty drink; line up a bunch of mugs, drop a few sugar cubes in each one, dump a shot of Jameson over the sugar, pour a fresh pot of coffee over the top going down the line of glasses like dominoes, and top with freshly made whipped cream. Yum! In honor of St. Patrick's Day, and because I had a bottle of Jameson in the liquor cabinet, I decided to make these adorable little cupcakes. I made them in a mini-bundt cake (or fancy donut) pan and filled the center with the frosting. There was plenty of frosting left over to add to the top as we were eating them. They were a delicious St. Patrick's Day cocktail and dessert, all wrapped up in one treat!

For the Cupcakes:
2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Boiling Water
2 tablespoons Instant Espresso Powder (I used 1 packet of instant coffee, which was much less than 2 tablespoons, but still worked out fine)
1/4 cup Whole Milk, at room temperature (I used Half and Half)
1 stick Butter, at room temperature
1/2 cup packed Brown Sugar
2 Eggs, at room temperature

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a measuring cup, add the espresso powder to the boiling water and whisk until combined. Cool to room temperature, then whisk in the milk. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add 1/3 of the dry ingredients, followed by 1/2 of the espresso mixture, followed by 1/3 of the dry ingredients, followed by the remaining 1/2 of the espresso mixture, and end with the final 1/3 of the dry ingredients. Divide the batter between lined wells of a cupcake pan (the batter will make between 12-15 cupcakes, each filled about 2/3 full). Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to wire rack sand let the cupcakes cool for a few minutes before removing them to the racks to cool completely.

For the Frosting:
1 1/2 cups Heavy Cream (I used 1 container, which only had about 1 cup)
4 1/2 teaspoons Confectioners' Sugar
4 1/2 teaspoons Whiskey

Add the heavy cream and the confectioners' sugar to a medium bowl and beat with a hand mixer until medium peaks form. Add the whiskey and continue beating until the mixture just barely holds stiff peaks. Transfer the whipped cream to a pastry bag fitted with a decorative tip. Pipe the frosting onto each of the cooled cupcakes. Dust with additional espresso powder for garnish, if desired.

SOURCE: Tracey's Culinary Adventures

Crispy Avocado BLT Salad

2013-03-15T00:08:53Z

Who doesn't love a good BLT? It has always been one of my favorite sandwiches, but lately I've been feeling salad a little more than anything else. We've been trying to cut down on the carbs since we've been feeling kind of flabby. I thought that a salad was especially fitting for dinner Tuesday night, since my dinner Monday night consisted of a plateful of appetizers and desserts at a meeting I hosted for my sorority. This salad did not disappoint! It blends the flavor from my favorite sandwich with a few additions, and sans bread. The crispy avocado adds a great crunch and the spicy ranch dressing adds an unexpected zing. With all the flavor, we didn't even miss the bread!

For the Crispy Avocado:
1 Avocado, semi-firm
Salt & Pepper
1/3 cups Flour
1 Egg, beaten
1/2 cups Panko
2 tablespoons Grated Parmesan Cheese
Oil, for frying

Halve the avocado and remove the skin and seed. Slice each half into 4-5 thick wedges, making 8-10 wedges total. Sprinkle the wedges with a bit of salt and pepper. Place the flour in a shallow bowl. Beat the egg in another shallow bowl. In a third shallow bowl, mix the panko and parmesan. Dredge each piece of avocado in the flour and gently shake off any excess. Dip each piece into the egg, then finally into the panko mixture, being sure to coat all sides well. Heat enough oil to coat the bottom of the frying pan over medium-high heat. Gently place the breaded avocado pieces into the oil. Fry on all sides until browned, about 2-3 minutes total. Remove the avocado from the pan and set on a paper towel lined plate to drain off excess oil.

For the Salad:
Field Greens or Spring Mix
Tomatoes
2 tablespoons Shaved Parmesan Cheese
2 slices Cooked Bacon, crumbled

Assemble the salad with the greens, tomatoes, shaved parmesan, and crumbled bacon. Top with the crispy avocado.

For the Honey-Lime Dressing:
2 1/2 tablespoons Honey
2 tablespoons Balsamic Vinegar
1 Garlic Clove, minced
3 tablespoons Lime Juice
Pinch of Salt and Pepper

Combine all ingredients in a jar with a lid and shake until fully combined. Drizzle over the salad.

For the Spicy Ranch Drizzle:
1/3 cup Ranch Dressing
1/2 teaspoon (or more) Sriracha

Stir ingredients in a small bowl and stir until fully incorporated. Drizzle over the top of the dressed salad.

SOURCE: How Sweet It Is via Tasty Kitchen

Cookies & Cream Cupcakes with Peanut Butter-Oreo Buttercream

2013-03-01T12:00:21Z

My brother's birthday was a few weeks ago, so my mom had us all over for dinner to celebrate. I volunteered to bring dessert and texted him to see what he would like. His response was "something oreo-like" and then later, he said "oreo based, peanut butter based, anything really is good"…hmm. Two years ago, I made him this oreo cake, which was delicious, but a little time consuming. I set out to searching and decided on cupcakes. Not only are they easy to transport, but they were also easier to share leftovers with work colleagues, because let's face it, who is going to want a piece of half eaten cake when they can have their own fresh cupcake? I decided to use this recipe as my post for First on the First this month because the theme was cake decorating, and while I have decorated cakes before, I have never made a "fancy" frosting. Between the frosting, the way it was piped, and the peanut butter cup garnish, I thought that my cupcakes were decorated quite nicely!

For the Cupcakes:
24 Oreos Halves, with cream filling attached
2 1/4 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
8 tablespoons Butter, at room temperature
1 2/3 cups Sugar
3 Egg Whites, at room temperature
2 teaspoons Vanilla Extract
1 cup Milk
20 Oreo Cookies, coarsely chopped

Line the wells of two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder, and salt; stir together with a fork and set aside. In the bowl of a stand mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg whites, one at a time, beating well after each addition. Add the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat until just combined, then add the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix. Evenly divide the batter between the prepared cupcake liners. Bak et at 350 degrees for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:
1/2 cup Butter, at room temperature
1/4 cup Shortening
1/4 cup Peanut Butter
2-3 cups Powdered Sugar
2-3 tablespoons Milk
Pinch of Salt
3 tablespoons Oreo Crumbs

Separate about 8 Oreos and discard the cream filling. In a food processor or a bag, crush the cookies into fine crumbs. In a large bowl, beat the butter and shortening, on high, until fully combined, then beat in the peanut butter. Scrape down the sides of the bowl and add 2 cups of the powdered sugar, 2 tablespoons of milk, and the salt. Beat the mixture on low, slowly increasing the speed to high, and continue beating for 2 minutes. Add more powdered sugar, 1/4 cup at a time, until you have reached your desired consistency. Add the cookie crumbs and beat on high for 2 minutes.

SOURCE: Cupcakes from Annie's Eats, Frosting from Saifou Image

Pickled Jalapeño Peppers

2013-02-25T17:00:36Z

It's Secret Recipe Club reveal day. How has it been a month already? This past month, I was assigned to Jane's wonderful blog, The Healthy Beehive. I enjoyed reading about her healthy way of life up in the mountains of Colorado, and her cheese making skills! While I would have loved to make a cheese recipe, I wasn't sure where I could find the ingredients around here, so I started searching for something else to try. I ended up choosing these jalapeños because we tend to eat a lot of Mexican food, and I thought it would be a great added touch to those dishes. A great added touch is quite the understatement! These jalapeños took about 10 minutes to throw together and cost about $1 to make! That's my kind of recipe! SInce making these, we have enjoyed them on burgers, tacos, on top of nachos, and even just out of the jar. When I get an overabundance of jalapeño peppers from my garden this summer, I am coming right back to this recipe so I can enjoy it again! Thanks for sharing, Jane!

8-10 Jalapeño Peppers, sliced
1/2 Red Onion, cut into slices
5-10 Garlic Cloves, depending on your tastes
2 cups White Vinegar
1 teaspoon Oregano
2 tablespoons Salt

Mix the vinegar, oregano, and salt in a pan over medium heat. Cook until the salt dissolves, then let it cool. Meanwhile, layer the jalapeños, onion, and garlic in a quart-sized jar. Pour the cooled vinegar over the top, cover the jar, and put it in the fridge for at least 24 hours. Enjoy! (I successfully halved the recipe and it fit perfectly in a 12 ounce jar)

SOURCE: The Healthy Beehive

Roasted Sweet Potato Risotto

2013-02-22T16:06:32Z

We love risotto and always look for new ways to enjoy it, so it's no surprise that I bookmarked this dish as soon as I saw it. Apparently so did my sister-in-law, because she made it as a side dish one night when we went over for dinner, and I haven't been able to stop thinking about it since. So, a few weeks ago, I opened the recipe and made it as our main dish. It was every bit as delicious as I remembered. While it is somewhat time consuming to make risotto, it is also somewhat therapeutic to stand over the stove after a long day at work and stir it as it starts to come together. I don't know why, maybe I'm just crazy! One note: I've tagged this recipe as vegetarian because you can totally leave out the bacon and it would still be delicious, but bacon is so good, so we went with it!

1 Sweet Potato, peeled and chopped
1/4 teaspoon Nutmeg
1/4 teaspoon Paprika
1/4 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoons Olive OIl
2 tablespoons Butter
1 Shallot, diced
2 Garlic Cloves, minced
1 1/2 cups Arborio Rice
1 1/3 cups Dry White Wine
4 cups Vegetable Stock
1/3 cup Parmesan Cheese
4 Bacon Slices, cooked and crumbled (optional, but delicious)
3 tablespoons Chopped Herbs (I used parsley)

In a bowl, combine the sweet potatoes with 2 tablespoons of olive oil, salt, pepper, nutmeg, and paprika, tossing well to coat. Spread the seasoned sweet potatoes on a baking sheet and roast at 400 degrees for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed, then set aside. Meanwhile cook the bacon, if using. Heat a large saucepan over medium heat. Add the remaining 1 tablespoon of olive oil and the butter. Add the shallots and a pinch of salt and cook for 2-3 minutes, until soft. Add the garlic and cook for 30 seconds. Increase the heat slightly and add the rice, stirring to coat. Cook for about 5 minutes, stirring a few times, until the rice is translucent and begins to toast. Reduce the heat to medium-low and add the wine. Continue to stir while the rice absorbs the wine. When most of the wine has been absorbed, add about 1/3 of the vegetable broth. Continue to stir until the stock has been absorbed, then add another 1/3 of the stock. Continue the process until the final 1/3 of stock has been absorbed; about 25 minutes total. (*You may need to add additional stock if your risotto is still chewy, but 4 cups was perfect for us). Reduce the heat to low and stir in the sweet potato puree and parmesan cheese. To serve, place the risotto in a bowl and top with additional cheese, a sprinkling of herbs, and crumbled bacon, if desired.

SOURCE: Barely adapted from How Sweet It Is

Mustard Milanese with Arugula Fennel Salad

2013-02-22T01:23:51Z

I've mentioned many times before on this blog that when I first met Joel, I wasn't exactly the most daring when it came to food. Whenever we went out, chicken was my go-to meal choice because I considered it to be safe. While my tastebuds have expanded and I now enjoy a diverse range of foods, chicken tends to be my first choice for protein when cooking in my own kitchen because it provides such a blank canvas when it comes to cooking. It is such a versatile ingredient that can be flavored in so many different ways. After getting my hands on a copy of The Smitten Kitchen Cookbook, I read it cover to cover and immediately flagged a few quick weeknight meals. Of course, the first one I chose to try was this chicken dish. Even though this dish includes my "safe" ingredient, it also includes a new-to-me ingredient, fennel. It was simple to prepare, but the flavors were so bold and delicious. Just an FYI: While Deb fries her chicken in a pan, I chose to bake mine to cut down on the amount of oil used. The recipe below reflects my cooking method.

For the Chicken:
2 Chicken Breasts
Salt and Pepper
1/2 cup Flour
1 Egg White
2 tablespoons Smooth Dijon Mustard
2 Garlic Cloves, minced
1 teaspoon Oregano
1/2 teaspoon Lemon Zest
1 1/2 cups Panko Breadcrumbs

Butterfly the chicken breasts to make 4 thin cutlets. Using a meat pounder (I used the back of a heavy spoon) pound the cutlets between two pieces of plastic wrap to 1/4-inch thickness. Season both sides of the cutlets with salt and pepper. Line up 3 shallow dishes on the counter. In the first dish, add the flour. In the second dish, whisk together the egg white, dijon, garlic, oregano, and lemon zest. In the third dish, spread out the breadcrumbs. Dredge each piece of chicken lightly in flour, then heavily in the egg-white mixture, and generously in the breadcrumbs. Repeat with each cutlet. Place a baking rack over a cookie sheet and spray with non-stick cooking spray. Arrange the chicken cutlets on the rack and bake at 350 degrees for about 25 minutes, or until the internal temperature of the chicken reaches 165 degrees.

For the Salad:
3 tablespoons Lemon Juice
2 tablespoons Coarse Dijon Mustard
1 tablespoon Smooth Dijon Mustard
1/4 cup Olive Oil
5 ounces Baby Arugula Leaves
Small Fennel Bulb

In a small bowl, whisk together the lemon juice and mustards, then whisk in the olive oil. Pour three quarters of the mixture into a large bowl. Thinly slice the fennel and add the fennel and arugula to the bowl with the dressing. Toss the salad, and when ready to serve, arrange one piece of chicken on a plate. Drizzle a few drops of the remaining dressing over the chicken, then pile the salad directly on top. Season with salt and pepper, and eat immediately.

SOURCE: The Smitten Kitchen Cookbook

Tequila Lime Chicken Fajita Salad with Chile Lime Vinaigrette

2013-02-17T18:29:02Z

Often times, we tend to make what Joel calls "gloopy" food for dinner. What he means by that is food that is dripping in some sort of sauce and smothered with melted cheese. Doesn't sound too bad to me, but lately, Joel has been craving healthier food. He made an appeal to completely overhaul our eating habits. He wants to try new-to-us grains, with vegetables and minimal sauce. I can't say it will be easy, but I guess it doesn't sound like a bad idea, especially since it will help to keep us healthy. Just because food isn't dripping in sauce and covered in melted cheese doesn't mean it can't be flavorful, and this salad is a perfect example of that. Marinating a chicken breast overnight, then grilling it and tossing it on a bed of lettuce with bold flavored add-ins, and a sweet, spicy dressing sounds pretty good to me! This was a great taste of summer in the dead of winter. I look forward to enjoying it again, maybe even out in the yard...when it finally warms up!

For the Marinade:
2 Chicken Breasts
1/3 cup Tequila
1/4 cup Olive Oil
1/4 cup Lime Juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
Zest from 2 Limes

Whisk the ingredients together in a bowl until combined. Add the chicken to a ziplock bag and pour the marinade over the top. Marinade in the fridge for at least 2 hours, up to 24 hours. When you are ready to make the salad, grill the chicken until cooked.Let it rest, then slice. Meanwhile make the salad.

For the Corn Salsa:
12 ounces Frozen Corn, thawed and drained
2 Jalapeños, seeded and chopped
1/2 Red Onion, finely chopped
3/4 cup Cilantro, torn or chopped
Juice of 2 Limes
1/2 teaspoon Salt
1/2 teaspoon Pepper

Combine all ingredients in a bowl and mix.

For the Chile Lime Vinaigrette:
2 tablespoons Olive Oil
1 tablespoon Rice Vinegar
1/2 tablespoon Red Pepper Flakes
2 teaspoons Honey
Juice from 2 Limes
Pinch of Salt & Pepper, to taste

Combine all ingredients in a jar with a lid and shake or whisk until combined.

For the Salad:
1/2 Red Pepper, thinly sliced
1/2 Green Pepper, thinly sliced
1 tablespoon Olive Oil
1 Head of Romaine Lettuce, washed, dried, and torn
1/2 cup Black Beans
1/2 cup Corn Salsa (recipe below)
1 ounce Colby Jack Cheese, grated
1 Avocado, sliced
Blue Corn Tortilla Chips, for topping

Add the olive oil to a skillet over medium heat. Add the peppers and a pinch of salt and pepper. Toss to coat and cook for 5-6 minutes, until slightly soft. To assemble the salad, place lettuce in a bowl. Cover with chicken slices, black beans, corn salsa, peppers, cheese, avocado, and tortilla chips. Top with dressing and toss.

SOURCE: Barely adapted from How Sweet It Is

Peanut Butter Bars

2013-02-13T00:26:25Z

Happy Fat Tuesday! While I wanted to go the traditional route and pig out all day, Joel and I both opted to eat healthy today. Neither of us have really felt like ourselves lately, so we are trying to adjust our eating habits and diet to combat that. However, in the spirit of Fat Tuesday, I wanted to share a sweet treat with you today. This is actually something I made way back in the summer that I am just now getting around to posting. I made these for dessert on a day that I had a friend over for lunch. She only ate a couple, and since Joel doesn't have a sweet tooth, who do you think ate the rest? Yep, guilty as charged. For somebody who loves the peanut buttter-chocolate combination as much as I do, these were a dangerous treat to have in the house. Let's just say that they didn't last very long...

1 cup Butter, melted
2 cups Graham Cracker Crumbs
2 cups Confectioners' Sugar
1 cup + 4 tablespoons Smooth Peanut Butter
1 1/2 cups Semisweet Chocolate Chips

Using a food processor, pulverize the graham crackers into a fine powder. In a medium bowl, mix the butter, graham cracker crumbs, confectioner' sugar, and 1 cup of peanut butter until well blended. Press evenly into the bottom of an un-greased 9x9-inch pan. In a metal bowl over simmering water (or in the microwave), melt the chocolate chips with the 4 remaining tablespoons of peanut butter, stirring occasionally, until smooth. Spread the chocolate mixture over the crust. Refrigerate for at least one hour before cutting into squares.

SOURCE: Bakerlady

Dak Galbi

2013-02-10T18:53:26Z

We've never had Korean food before, so I cannot claim that this is authentic, but when I saw this recipe, it looked good and seemed easy, so we decided to give it a try. Since it was a stir fry of sorts, I incorporated some rice to the dish, although it would have been just as delicious on its own. My favorite part might have been the potatoes, which i didn't realize until Joel told me that they are in a lot of Asian dishes. The ingredient that stuck out the most to me was the curry powder, which shows how potent it is, since it is the ingredient with the smallest amount of volume in the dish. I think that this marinade would have been just as delicious on a piece of stand alone chicken, too. Or swap it out for tofu in the stir fry to make it vegetarian. The possibilities are endless. Just don't go and grab the sriracha like Joel almost did. This is spicy enough on it's own…so use additional heat at your own risk!

2 Chicken Breasts or 4 Chicken Thighs, cut into 1-inch pieces
2 tablespoons Chili Paste
2 tablespoons Rice WIne Vinegar
1 tablespoon Red Chili Flakes
1 tablespoon Soy Sauce
1 tablespoon Toasted Sesame Oil
1 tablespoon Kecap Manis or Molasses
1 tablespoon Sugar
1 teaspoon Curry Paste
1 teaspoon Curry Powder
1/4 teaspoon Freshly Grated Ginger
2-3 tablespoons Vegetable Oil
3-4 Small Potatoes, finely chopped
1 Shallot, minced
2 Bell Peppers, roughly chopped
Toasted Sesame Seeds, for garnish
Scallions, thinly sliced, for garnish

In a medium bowl, whisk together the chili paste, rice wine vinegar, chili flakes, soy sauce, sesame oil, keycap manic or molasses, sugar, curry paste, curry powder, and ginger. Cut the chicken into 1-inch pieces and add them to the bowl, making sure to evenly coat each piece with the marinade. Cover and refrigerate for at least 1 hour, up to overnight. Dice the potatoes very finely, mince the shallot, and chop the peppers. Add 1 tablespoon of oil to a wok and cook the potatoes over medium-high heat, until they begin to blister and brown, about 5 minutes. Add the shallots, peppers, and chicken (along with the marinade) and cook over medium-high heat until the chicken is completely cooked and the potatoes are tender, about 8-10 minutes. Serve garnished with sliced scallions and sesame seeds.

SOURCE: The Crepes of Wrath

DIY Coconut Coffee Creamer

2013-02-07T22:41:23Z

While I am more of a tea drinker, I still enjoy the occasional cup of coffee. No matter which beverage I choose, I'm a sucker for those flavored creamers. It never occurred to me that I could make my own creamer, so I just continued to purchase the plastic containers at the grocery store. Then one morning I was scrolling through Pinterest (surprise, surprise) and found a recipe for homemade flavored creamer. It seemed way too easy not to try. Rather than using dairy milk, like the original recipe called for, I decided to use coconut milk because I had an open can that I had used for a different recipe, and I thought it would add some flavor. The result tastes just like the Almond Joy flavored creamer you can buy from the store! I'll probably continue to buy the pre-made flavored creamers from the store from time to time, but it is nice to know that there is a homemade alternative that takes absolutely no effort to make.

14 ounce can Sweetened Condensed Milk
14 ounce can Coconut Milk
2 teaspoons Vanilla Extract

Pour the ingredients into a quart-sized jar with a tight fitting lid. Screw the lid on tightly and shake vigorously until well combined. Keep refrigerated.

SOURCE: Slightly adapted from Mrs. Happy Homemaker

Chicken Parm Meatballs

2013-02-06T22:14:57Z

I really can't remember having homemade meatballs all too often growing up. Sure, we'd sometimes have meatballs with our spaghetti, but they were most likely from a bag in the freezer section of the grocery store. I think because of that, I never really gave homemade meatball recipes the time of day. Somewhere along the way, however, I gave one a try, and I was hooked! Since then, I've tried a few different kinds, pairing them with pasta, stuffing them into a hoagie roll, or just by themselves. When I came across this recipe, I loved that it took the flavors of one of my favorite dishes, chicken parm, and rolled them into one easy-to-eat package. These meatballs were delicious on top of a pile of spaghetti, and they were equally delicious the next day in sub form.

1 1/4 pounds Ground Chicken
1/2 cup Breadcrumbs (I used Italian style)
2 tablespoons Chopped Onion
1 tablespoon Chopped Parsley
1/2 cup Parmesan Cheese
Salt and Pepper, to taste
1 Garlic Clove, minced
1 egg, whisked
Zest of 1/2 Lemon
3 tablespoons Olive Oil
1 tablespoon Spaghetti Sauce (I used the jarred sauce I was topping the pasta with)
12 slices Mozzarella Cheese (I used 3 square slices, which I quartered to make 12)

In a large bowl, using your hands, mix together the chicken, breadcrumbs, onion, parsley, parmesan cheese, salt, pepper, garlic, egg, and lemon zest. Shape the meat mixture into 12 balls (slightly larger than golf balls). Place the meatballs a few inches apart from one another on a foil lined baking sheet. In a small bowl, combine the oil with the spaghetti sauce. Brush the mixture on top of each meatball. Bake the meatballs at 400 degrees for 15 minutes. Once the meatballs have been cooked, place a piece of cheese on top of each one and put them under the broiler for 3-5 minutes, or until the cheese is golden brown and melted. Serve the meatballs on top of pasta, in a hoagie roll, or by themselves with additional sauce.

SOURCE: Daydream Kitchen

Peanut Butter Banana Muffins [no egg]

2013-02-03T16:36:29Z

Back in September, I ran a half marathon at Presque Isle State Park in Erie, PA with my friend Alaina and her friend Maggie. I had meant to post this recipe right away, but somehow it got lost in the shuffle and forgotten about for several months. Since we were traveling for this race, and since we were going to have to leave the hotel very early to get to the race (I'm talking 4am), I wanted to bring something that we could enjoy for a pre-race breakfast. Collectively, one of our favorite things to eat before a run is a banana with some peanut butter, so I wanted to incorporate those flavors into a something portable, like a muffin. Since I had no eggs in the fridge, a quick google search for no-egg banana muffins brought me to this recipe. Sounded good! After baking them up and letting them cool, I wrapped them and put them into a "good luck" box for each of my friends. In the box, I included the muffin for breakfast, a Luna bar for a snack, and a bottle of beer to enjoy post-race. Of course, I brought extras of all of those things, especially since our guys were nice enough to come with us, wake up early with us to drive us to the park, and wait around during the race for us, cheering us on for the 2 seconds it took for us to pass them and the 2-hours or so that it took for us to finish! (I promise that we'll try to find a race a little closer to home this year, guys!)

1/3 cup Applesauce
1 cup Sugar
1 1/2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1-2 teaspoons Vanilla
3 Bananas (very ripe), mashed
Peanut Butter Chips

Line a muffin tin with paper liners (alternatively, grease an 8x4 loaf pan). In a large bowl, mix together the applesauce, sugar, and vanilla. Add the flour, baking soda, and salt, and stir to combine. Blend in the mashed bananas. Stir in a handful of peanut butter chips. Scoop about 1/4 cup of batter into each of the wells of the muffin tin. Bake at 325 degrees for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean (if making bread in a loaf pan, bake for about an hour).

SOURCE: Barely adapted from The Fresh Loaf

the "good luck" box

Florentine Cookies

2013-02-02T13:45:57Z

Florentine cookies are something I had never heard of before this month's First on the First recipe assignment. Normally when I see the word "florentine" in a recipe, I assume it just means it is prepared with spinach. Since spinach cookies would probably be disgusting, certainly it must have meant something else. A quick search on the internet told me that they are cookies made from finely chopped almonds. They seemed different, but not in a bad way, so I decided to give them a try. (I apologize for not posting yesterday. Of course, the recipe that I actually did not wait until the last minute for ends up being posted late...go figure!)

1 3/4 cups Sliced Almonds
3 tablespoons Flour
1 tablespoon Orange Zest
1/4 teaspoon Sea Salt
1/2 cup Sugar
1/4 cup Butter
2 tablespoons Honey
2 tablespoons Coconut Milk (not light; use the cream from the top of the can)
1 teaspoon Vanilla Extract
1/4-1/3 cup Chocolate Chips
1/2 teaspoon Coconut Oil

Finely chop the almonds and place them in a large mixing bowl. Stir in the flour, zest, salt, and sugar. In a medium sized pot, add the butter, honey, and coconut milk and stir until combined. Increase the heat to medium-high and bring to a low boil. Immediately remove from the heat and stir in the vanilla. Add the dry ingredients to the wet ingredients and stir until combined. Set aside to cool for about 10-15 minutes. With wet fingers, shape the dough into 1/2 tablespoon balls and place 3 inches apart on a baking sheet that has been lined with parchment paper. Bake at 275 degrees for 10 minutes, then rotate the pan and bake for another 7-9 minutes. Allow the cookies to cool for about 5 minutes on the pan, then careful transfer them to a cooling rack. Repeat baking process with the remaining dough. Meanwhile, melt the chocolate chips and coconut oil over low heat, or in the microwave. Drizzle the melted chocolate over the cookies with a fork. Chill the cookies in the fridge or freezer, until hardened. I was able to make 24 cookies. They freeze well, if you don't plan to eat them all at once.

SOURCE: Barely adapted from Oh She Glows

Baked Burritos with Sour Cream-Poblano Sauce

2013-01-29T12:03:07Z

It's no secret that we love Mexican food. We will eat it any chance we get. Lately, we've been stalking our local taco truck and making late night taco runs to Mighty Taco. Not the healthiest of habits, but delicious nonetheless! However, when given the opportunity, I'd rather make Mexican food at home, because then and only then can you control the ingredients that you eat. Very rarely does it take long to throw together tacos, enchiladas, or burritos, and generally the flavor is amazing. Take this dish, for example, which is spectacular, by the way. I've made it several times in the past year, which says a lot because I very rarely ever make a recipe twice (sorry Joel!). Not a single part of the recipe is difficult. Put a pepper on the grill and forget about it for a while until it gets charred. Cook up some meat and vegetables, stir in some beans and cheese, wrap in a tortilla and bake. Simple! And don't even get me started about the sauce. If I could eat it by the spoonful, I'd be happy! Pour the sauce over these crispy baked burritos, and your taste buds will smile!

For Burritos:
1 tablespoon Canola Oil
1 Onion, diced
1 pound Ground Beef (I've also used ground turkey and ground chicken)
3 Garlic Cloves, minced
1 tablespoon Tomato Paste
1 (14 ounce) can Black Beans, drained and rinsed
1/4 cup Water (or broth of your choice)
1/2 teaspoon Cumin
1/2 teaspoon Oregano
1 1/4 teaspoon Chili Powder
1/8 teaspoon Cayenne
1 teaspoon Brown Sugar
1 cup Shredded Cheese (cheddar or monterey jack are great options)
4-10 Tortillas, depending on size (I've used "fajita" size and made about 6)
Spray Cooking Oil

Heat a large skillet over medium heat, then add the oil. Add the onions and cook for 3-5 minutes, until they begin to soften. Place the ground beef into the pan and cook, stirring occasionally, until well browned. Drain any excess fat, if necessary/desired. Stir in the garlic and tomato paste, and cook for 30-60 seconds, then add the beans. Add the water, cumin, oregano, chili powder, cayenne, and brown sugar. Reduce the heat and simmer until most of the liquid has been absorbed. To assemble the burritos, place 2-4 tablespoons of cheese at the end of each tortilla, then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, then roll it up. Place the burrito seam-side down on a baking sheet, then sprat the top with cooking oil. Bake at 400 degrees for about 20 minutes, or until the tortillas are golden brown and crispy.

For the Sauce:
2 Poblano Peppers
2 tablespoons Butter
1 Jalapeño Pepper, diced
2 tablespoons Flour
2/3 cup Chicken Broth (I've also used vegetable broth)
1/2 cup Sour Cream

Blacken the poblano pepper by placing it directly over the gas burner, on the grill, or under the broiler, using tongs to turn the pepper until it is blackened on all sides. Place the peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the poblanos, remove the stem and seeds, and dice the pepper. Heat a saucepan over medium heat and add the butter. Saute the jalapeño for about a minute, then stir in the flour, cooking for an additional minute. Slowly add the broth, then the diced poblano. Continue to simmer, whisking frequently, until thickened. Add the sour cream and warm through. Season with salt and pepper, to taste, if necessary.

To serve, spoon the sauce over the baked burritos.

SOURCE: Elly Says Opa

Denver Omelet Pie

2013-01-28T17:00:46Z

Breakfast food is my favorite kind of food. I enjoy weekends when we go out for a big breakfast that fills me up until dinner. Wherever we go, I almost always get some kind of omelet with a side of hash browns. Typically, I'll get a spinach and feta omelet, but I do like to switch it up every now and again. A few weeks ago, we went to a little local greasy spoon diner and I ordered a western omelet. Full of peppers, onions, cheese, and chunks of ham, it was much different than my normal go-to filling, but it was delicious, and I haven't been able to stop thinking about it since. Enter this recipe. After what seems to be an eternity, the Secret Recipe Club is back in action after the holidays. This month, I was introduced to Cindy from Everyday Insanity. I enjoyed reading through her posts of delicious recipes and sweet stories about her family. While she had many great recipes that I would have loved to try, after reading the ingredients for this recipe, I knew right away that this Denver Omelet Pie was the winner. I made it on a Saturday morning and it made more than enough to enjoy again on our lazy Sunday, and again for a quick breakfast before work on Monday. Thanks for sharing this wonderful recipe, Cindy. We enjoyed every last bite and look forward to eating it again in the future!

6 Eggs (I used 9 because 6 just didn't look like enough)
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 cup Shredded Cheddar Cheese
1/2 cup Ham, diced (we used 5 slices of cooked bacon)
1/2 cup Green Bell Pepper
4 cups Frozen Shredded Hash Browns
Hot Sauce, for serving, if desired

In a large bowl, beat the eggs and seasonings. Add the cheese, bacon, pepper, and hash browns and stir to combine. Pour the mixture into a greased 9-inch pie plate or 9x9 inch glass dish. Bake at 350 degrees for 40-45 minutes, or until a knife inserted in the middle comes out clean (mine took almost an hour). Allow to cool, slice, and serve. *Recipe can easily be doubled for a crowd--just put it in a 9x13 dish.

SOURCE: Everyday Insanity

Vegetarian Black Bean Chili

2013-01-17T01:01:12Z

We are forever on a quest to find the best chili. I'm pretty sure that every time we've had chili over the past 3 years, Joel and I have tried a different recipe; meaty chilis, bean-filled chilis, vegetable chilis, extra thick chilis, watery chilis, and chilis made with the help of a powdered mix or store-bought sauces, and still, nothing has really hit the spot. While we still have yet to find "the best", this black bean chili is delicious. The best part is that it only takes about a half an hour from the time it starts until the time it is in a bowl on the table. That has to win some points for quick, winter, weeknight meal!

1/4 cup Olive Oil (I used a little less)
2 cups Onion, chopped
2 Red Bell Peppers, chopped
6 Garlic Cloves, minced
2 tablespoons Chili Powder (I only used 1 tablespoon)
2 teaspoons Dried Oregano
1/2 teaspoon Cayenne Pepper
1 1/2 teaspoons Cumin
3 (15-ounce) cans Black Beans
1 (16-ounce) can Tomato Sauce
1/2 cup Water (I swished it around the tomato sauce can to get every last drop)

Heat the oil in a large dutch oven over medium heat. Add the onions, peppers, and garlic and cook until softened, about 10 minutes. Add the chili powder, oregano, cayenne, and cumin and cook for about 2 minutes. Add the black beans, sauce, and water and bring to a boil. Reduce the heat to medium and simmer until the flavors meld, stirring occasionally, about 15 minutes. Ladle chili into bowls and garnish with sour cream, cilantro, and shredded cheese.

SOURCE: Bon Appetit, September 2004 via epicurious

Weekend Waffles

2013-01-13T16:28:22Z

Making waffles has become a little weekend ritual at our house. I've been enjoying trying different recipes in search of the perfect one. While last weekend's waffles were absolutely delicious, this week's were delicious in a different way. The past two recipes I have used called for separating the eggs, whipping the egg whites, and folding them into the rest of the batter, resulting in a crisp, light, and airy waffle. This recipe, however, called for two un-separated eggs, which resulted in a much thicker batter and an almost cake-like waffle. Because they were so thick and filling, I could barely eat a full waffle, which leaves some for breakfast this week!

2 1/2 cups Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 cups Half and Half (I used about a cup of heavy cream and a cup of milk because that is what I had)
2 Eggs
1/2 Vanilla Bean
7 tablespoons Butter, melted

In a large bowl, mix the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs and half and half. Scrape the insides of the vanilla bean into the bowl with the eggs and mix until well incorporated. Pour the egg mixture into the dry mixture and stir until evenly combined. Gently stir in the melted butter. Scoop the batter into a hot waffle iron and cook until the indicator light goes off, or until the waffle is browned and crisp. Place the waffle in a 200 degree oven to keep warm while the rest of the waffles are cooked. Serve with syrup. Any leftover waffles can be cooled completely, stored in a freezer bag, and frozen for up to 1 month. Reheat them in the toaster oven.

SOURCE: The Blue Bottle Craft of Coffee

Parmesan Panko Crusted Squash

2013-01-12T00:28:31Z

I'm a fan of all things squash. In the summer I try to get my fill of zucchini and yellow squash and once the weather turns cool, I switch to acorn and butternut varieties. I bought a butternut squash last week with the intention of pairing it with some sort of protein, which when I showed Joel my meal plan, he decided it would be fish. Since we knew we would buy the fish the day that we made it, that particular meal got pushed back over a week. Tonight was the night that it finally got made. Joel picked up a piece of swordfish for himself and a few shrimp for me and cooked them both in a butter-herb sauce and we paired it with this squash dish. As we were eating, Joel stated that he was secretly dreading this meal because "fish and squash" just didn't sound that appetizing (can't say I blame him), but after taking the first bite, we were regretting not making it sooner. I think that this mixture of Parmesan, panko, and herbs would be delicious sprinkled on absolutely anything, be it another vegetable or even chicken or fish. I definitely foresee a version of this dish on our table again in the near future!

1 1/2 pounds Butternut Squash, skin on
1/2 cup Parmesan Cheese
3 tablespoons Panko Bread Crumbs
5 tablespoons Fresh Parsley, finely chopped
2 teaspoons Fresh Thyme, finely chopped (or 3/4 teaspoon dried)
Zest of 2 Lemons, divided
2 Garlic Cloves, minced
Salt and Pepper
Olive Oil

Cut the squash into 1/3-inch thick slices and spread them out on a baking sheet. In a small bowl, mix together the Parmesan, panko, parsley, thyme, half of the lemon zest, garlic, and a pinch of salt and pepper. Brush the squash with olive oil and sprinkle with the bread crumb mixture, patting it gently with your hands to be sure it adheres. Roast the squash at 375 degrees for 25-30 minutes, or until the squash is fork tender. Sprinkle the squash with the remaining lemon zest.

SOURCE: Cinnamon Spice & Everything Nice

Cheddar Ale Soup

2013-01-11T01:45:32Z

Living in an area that is prone to freezing temperatures, a piping hot bowl of soup seems to make winter more bearable. Because of that, we are always looking for a new soup recipe to try. Homemade tomato soup with a side of grilled cheese usually reigns supreme in our house, with broth-based vegetable soup and a crusty loaf of bread being a close second. However, every once in a great while, we crave something more rich and filling. Tonight, I made the ultimate rich and creamy soup. This cheddar ale soup was incredibly rich and delicious. How could it not be? It is basically vegetables cooked in bacon fat, then doused in melted cheese and beer! Healthy? Not so much. But I would be alright with making this a once a year "regular" in our house. Rather than pairing this soup with a crusty bread, we decided to bake up a batch of jalapeño-cheddar scones…truly a match made in heaven!

4 slices Thick-Cut Bacon, cut into 3 inch strips
2 tablespoons Butter
1 Onion, diced
2 Carrots, peeled and diced
2 Celery Stalks, diced
3 Garlic Cloves, minced
1/3 cup Flour
1 cup Pale Ale (we used Smuttynose)
1 tablespoon Worcestershire Sauce
2 cups Milk
2 cups Vegetable Broth
1 1/4 pounds Sharp Cheddar Cheese, shredded
Salt & Pepper, to taste
1 Scallion, sliced (for garnish)

In a 4 quart dutch oven over medium-high heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel lined plate to drain. Discard all but 2 tablespoons of the bacon fat in the pot. Reduce the heat to medium and melt the butter in the pan with the bacon fat. Add the onion, carrot, and celery; cover and cook, stirring occasionally, until the vegetables are softened, about 20 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3-4 minutes. Add the beer and cook, stirring constantly, for 2-3 minutes. Add the Worcestershire, milk, and broth, increase the heat to medium-high, and bring to a simmer. Reduce the heat to medium-low and simmer for 10-12 minutes. Remove the pot from the heat and puree the soup with an immersion blender until smooth. Once smooth, return the pot to medium-low heat and add the cheese, stirring constantly. Do not allow the soup to boil. Season with salt and pepper. Ladle the soup into bowls and garnish with bacon and scallions.

SOURCE: Barely adapted from Williams-Sonoma