tag:blogger.com,1999:blog-11328885954536819452024-03-13T07:41:47.218-06:00Fabulous Food!All recipes have been tested in my home kitchen and thoroughly enjoyed.Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-1132888595453681945.post-67256607444410667762013-01-03T19:55:00.000-07:002013-01-03T19:55:30.599-07:00Low Carb and Gluten Free Carrot Cake CupcakesHmm. Carrots were staring me in the face today. Huge carrots, seriously 2 1/2 inches thick! A friend of my mother-in-law brought them by a few weeks ago, from their garden plot. I've never seen carrots this thick, and they deserved to be baked into something.<br />
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However, I'm trying really hard to be good with my healthy carb lifestyle. And that means tempering all those gourmet cupcakes I've been baking <i>(and eating)</i> with something a little lower on the sugar scale. I could have gone with a whole wheat pastry flour, but thought I'd play a little more with gluten free.<br />
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These aren't low calorie, thanks to the butter and the oil. But to me, baked goods that try to be both low sugar and low fat do NOT work! You have to have one or the other, or it's going to taste horrid... Trust me. Either that or the texture is way off. But they are still lower in calorie since they don't have the sugar. (Unless you want it there, then feel free to use the real stuff.) <br />
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I must note that Mark said, and nearly direct quote, "For being low carb and gluten free, they're really good! You almost can't tell the frosting has no sugar..." He doesn't always love when I do things with alternative flours, or sweeteners. So this is the highest form of praise. Just saying. :)<br />
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1 cup ground almond meal<br />
1/2 cup ground flax seed meal<br />
1/2 cup oat flour<br />
1 tsp xanthan gum <br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
1 tsp cinnamon<br />
1/2 tsp allspice<br />
1/2 tsp cloves<br />
1 tsp salt <br />
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Mix together in a bowl. Set aside.<br />
Cream together:<br />
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1/2 cup butter<br />
1 cup Splenda<br />
1/4 cup brown sugar substitute<br />
2 tbsp molasses <br />
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(You could also use 1 cup sugar and 1/4 cup brown sugar if you want.)<br />
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When light and fluffy, add in:<br />
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2 eggs<br />
1 tsp vanilla<br />
1/2 cup oil<br />
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When that's all blended, add in the "flour" mixture and beat until combined. Add in 1/2 cup milk and mix until just combined.<br />
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Bake at 325 for 22 minutes, or until toothpick comes out clean and they aren't too squishy. The tops of these don't spring back like a normal cupcake. So they will need to cool in the tin for a good 5 minutes to help them set before removing them. You want them to finish cooking the inside without burning the bottoms.<br />
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Once cooled, you can frost them. I used a cream cheese frosting.<br />
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1 8oz package of 1/3 less fat cream cheese, softened<br />
1/2 cup butter<br />
2 cups either powdered sugar, or powdered sugar substitute<br />
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To make substitute, place 2 cups of granulated sugar substitute, like Splenda, in a blender or food processor and blend until powdery.<br />
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Beat butter and cream cheese until well combined. Add in 2 cups of powered sugar or substitute and beat. You can thin out with some milk or cream if you need. I wanted a softer frosting, so I added in about 2 tbsp of cream. The cream thins it out, but helps it stay fluffy when beaten really well. Beautiful texture!<br />
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The cupcakes didn't look so pretty once cooled. Frosting, however, hides a multitude of sins. :)<br />
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Since there are eggs in this, and dairy in the frosting, they should be stored in the fridge. Normally this wouldn't be necessary as sugar acts as a preservative, but there isn't any in this. Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-56006195676231273102012-10-25T14:42:00.002-06:002012-10-25T16:23:17.077-06:00Pumpkin Cupcakes!<div class="separator" style="clear: both; text-align: left;">
Finally, I'm getting this one posted! </div>
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For the candied pecans on top, I got the recipe <a href="http://www.justputzing.com/2011/11/candied-pecans.html" target="_blank">here</a>.</div>
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You really should try them! Super easy, and tastes like those pricey sugared almonds you get at the fair. In fact, you could do this to almonds too, and they would be great to hand out at the holidays to people you especially like. :)</div>
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As for the cupcakes-</div>
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1 stick unsalted butter</div>
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1 cup firmly packed dark brown sugar</div>
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1/3 cup granulated sugar</div>
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2 cups all-purpose flour</div>
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2 tsp baking powder</div>
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1 tsp baking soda</div>
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1 tsp cinnamon</div>
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2 tsp pumpkin pie spice</div>
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1/2 tsp salt </div>
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1/4 tsp ground black pepper <i>(yes, you read that right.) </i></div>
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2 large eggs</div>
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1 cup buttermilk mixed with 1 tsp vanilla</div>
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1 1/4 cups canned solid-pack pumpkin <i>(not the pie mix)</i></div>
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Preheat oven to 350.</div>
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Beat the butter and sugars on medium until fluffy. This will take about 3-5 minutes, don't cheat! </div>
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Mix together in a bowl the flour, spices, baking soda, baking powder, salt, and pepper. </div>
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Add eggs one at a time to butter mixture, beating well after each egg. Add the flour mixture alternating with the buttermilk , beginning and ending with flour. Beat in the pumpkin until smooth. </div>
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Fill your cupcake liners about 2/3 full. Bake for 20-25 minutes. Let cool before frosting.</div>
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For the frosting- I know the general vote was for pumpkin cream cheese. However, as the chef, I vetoed you and went with the maple instead... Were you perhaps thinking of the maple glaze on donuts? Or maple syrup? Don't worry, this is VERY lightly flavored, the slight maple taste really accents the pumpkin well. In fact, the strongest flavor is that of the pecans on top! </div>
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And I promise, the recipients of these cupcakes thought they were amazing, and he doesn't even really care for pumpkin. :-)</div>
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2 8oz packages cream cheese, softened</div>
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1 stick unsalted butter</div>
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2 cups powdered sugar (add more if needed for desired consistency)</div>
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1 tsp maple extract</div>
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1/2 tsp pumpkin pie spice or cinnamon</div>
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Beat the butter and cream cheese until smooth. Add the rest of the ingredients and beat until fluffy. </div>
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This is a softer frosting. But delicious! If you'd rather make this into a cake and need a stiffer frosting, use 2 sticks of butter, and only 1 1/2 packages of cream cheese. </div>
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So I got hunting around on the internet for a recipe, but none of them looked appetizing. Either too grainy, or spread too much. I've made enough batches of cookies to know that the proportions of wet to dry/ fat to sugar have to be right or they won't work well. I wanted chewy, but dry so I could dip them in milk if I wanted without them falling apart. I wanted them to hold their shape, and maybe taste good in the process.<br />
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So I sat and looked at the flours that I have. Oat, almond meal, coconut, all-purpose, and whole wheat pastry... Almond meal tends to be grainier. Coconut absorbs liquid better so you need less flour altogether. Oat is cheap because I grind up my own oats and has a chewy texture with nice flavor. And whole wheat pastry is finer than regular whole wheat yet still has fiber! So this one isn't really gluten free, but if that's what you need, you can substitute more oat flour or something.<br />
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* A note about sugar substitutes: The reason I have several different kinds and use them, is that when you mix different sugar alcohols, the combined effect is greater and therefore you can use less. This is a good thing if you tend to be sensitive to them and don't want an upset stomach or random gas in public areas... Just saying. If you prefer to use the Splenda for Baking, both white and brown varieties, that would work just as well. Use what the package tells you would be equal to 3/4 cup white sugar and 3/4 cup brown. Note though that both the calories and carbs would be higher. I could barely taste any artificial sweetening with my mix though, and I used all store brand sweeteners.<br />
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**A note about mixing flours: Mixing flours allows you to get a better texture and flavor. Coconut flour is cheaper than almond meal flour. Whole wheat pastry I found at Fred Meyer's bulk section by all the health foods, although you can buy it by the bag with the Bob's Red Mill fancier flours or Hodgson's Mill - both brands do a larger bag. Oat flour is even cheaper because you can literally just throw some old fashioned rolled oats in a blender or food processor and whiz it around until it's powdery!<br />
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Alright, before you keel over with boredom, here it is!<br />
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1/2 cup butter <i>(yes, higher calorie, but no more than margarine and no trans fats. So there. You need it to hold the structure of the dough. Trust me.)</i><br />
1/4 cup granulated stevia<br />
1/4 cup granulated splenda<br />
1/2 cup brown sugar substitue (<i>I used a granulated xylitol/molasses mixture I got at Fred Meyer.)</i><br />
2 eggs<br />
1 tsp vanilla extract <br />
1/2 cup + 2 Tbsp <i>(if needed)</i> whole wheat <u>pastry</u> flour (<i>A finer ground flour, unless you want grainy cookies.)</i><br />
1 cup oat flour<br />
1/4 cup coconut flour<br />
1/2 tsp xanthan gum (<i>to stabilize the dough) </i><br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 cup semi sweet chocolate chips<br />
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Cream your butter and "sugars" together. Add eggs, 1 at a time, beating after each. Add vanilla and mix in.<br />
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In a separate bowl, combine the flours (just the first 1/2 cup of wheat flour), xanthan gum, baking soda, baking powder and salt. Add to the wet mixture and combine. Let sit for a couple minutes to let the coconut flour absorb in. If it seems too sticky after waiting, go ahead and add in the other 2 tbsp of whole wheat pastry flour.<br />
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Stir in the chocolate chips. The dough should be stiff. We are doing small cookies, so you really don't need more than the 1/2 cup of chocolate.<br />
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Preheat your oven to 350. Place your cookie dough on the sheet, I lined mine with one of those silicone baking mats, by the <b>heaping tbsp</b>. You'll have to flatten the cookies a little before baking, they won't spread. At all. Bake for 8-9 minutes. They'll get a little brown, but not a lot. This is just when I noticed the bottoms browned on my silicone and that they weren't wet squishy when I pressed on them. They stayed softer even after cooling, which I did on a wire rack, removing from pan immediately so they didn't over-bake.<br />
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I was able to get 30 cookies out of my batch, so I did nutrition info based on that. I'll give the batch info too, in case you do bigger or smaller cookies. But mine ended up pretty small, 2 inches across and 1/2 inch tall... ish.<br />
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Per cookie: 66 calories<br />
4 grams fat<br />
6.3 carbs<br />
1.4 fiber<br />
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Per batch: 1,977 calories (still less than some hamburger meals!)<br />
120 grams fat<br />
188 carbs<br />
40.5 fiber<br />
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Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-50054835260161633382012-09-13T17:46:00.002-06:002012-09-13T17:46:23.055-06:00Crock Pot Pizza Soup Being a huge fan of both pizza and crockpots... I figured why not combine the two? This would be really good with a slice of garlic bread, if I were allowed, but I'll let you have all the fun and tell me about it later. Okay? Just promise not to gloat. <br />
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2 (16 ounce) cans crushed tomates<br />
8 cups beef broth<br />
4 small cans mushrooms<br />
2 medium green peppers, diced<br />
1 medium onion, diced<br />
20 oz package turkey Italian sausage links<br />
2 pkgs turkey pepperoni (about 4.5 oz each)<br />
4 cloves garlic, minced<br />
3 tsp Italian seasoning<br />
optional: <br />
2 cups grated mozzarella<br />
1/2 cup grated parmesan<br />
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Cook sausages. Let cool a little and slice.<br />
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Add all ingredients except cheeses in your crockpot. Cook on low for 6-8 hours.<br />
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Spoon into bowls and sprinkle with cheese, if desired.<br />
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Makes about 16 servings, so some to eat and some to freeze. Filled a 6 quart crockpot!<br />
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Per serving: 271 Calories, 114 from fat<br />
12.7 grams of fat <br />
7 grams of carbs<br />
2 grams fiber<br />
31 grams protein<br />
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With cheese on top: 313 Calories, 140 from fat<br />
15.5 grams fat<br />
8 grams Carbs<br />
2 grams fiber<br />
35 grams protein<br />
<br />Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-43015131889517926352012-09-04T12:01:00.000-06:002012-09-04T12:01:31.863-06:00Chewy "Brown Sugar" MuffinsDue to a full sink and lack of dishes for cereal today, but a mysterious craving for oatmeal-y goodness, the boys and I decided that some really good and chewy oatmeal muffins were in order for breakfast. You know, the kind that remind you of fall a little as they bake, and make the kids ask if I made cookies for breakfast? Yep, those.<br />
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Of course, the problem is that those are usually full of sugar. Sad. And flour. Still sad. I have a cookbook of old-fashioned breakfast recipes where I found a Chewy Brown Sugar Muffin page that had possibilities. Why not take one of my favorite muffins from when I could have all those delicious carbs, and just make some modifications?<br />
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Heavy cream became Half and Half. An entire cup of pancake syrup became my sugar free syrup. Half the flour got substituted with a lower carb and richer oat flour mixture. Even the brown sugar got a makeover! At Fred Meyer (the only place I've found it) their store brand has a "brown sugar" sweetener. It's xylitol mixed with just enough molasses to give in the brown sugar dark color, smell, and taste. Granulated and measures cup for cup of "packed" brown sugar. Whereas sorbitol has the tendency to give me an upset stomach, I haven't found the same problem with xylitol. Hurray!<br />
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So here we go!<br />
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1 cup half and half<br />
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1 cup sugar free pancake syrup <i>(I recommend Golden Griddle brand, it has less sugar alcohols and calories than the Cary's brand. And it's a LOT cheaper too!)</i><br />
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2 eggs<br />
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1/2 cup brown sugar substitute (<i>Feel free to use the Splenda brown sugar for baking blend, but the calorie and carb count will go up. </i>)<br />
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3/4 cup all-purpose flour<br />
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1/2 cup oat flour (<i>I measured out 1/2 cup rolled oats, put it in my little food processor, and whizzed it around until it was all ground up. It measured to just over 1/2 cup of flour/powder. You can use commercially prepared oat flour if desired.</i>)<br />
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1/4 cup almond meal<br />
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3/4 tsp xanthan gum (<i>adds stability that the gluten in flour usually would. Sort of a good idea when using alternate flour options to help the leaveners grab on the the flour and actually work.</i> <i>If you don't have it, you could try some corn starch.</i>)<br />
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1/4 tsp salt<br />
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2 tsp baking powder<br />
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1 tsp baking soda<br />
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1 1/2 cup rolled oats<br />
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1 cup broken walnut pieces (<i>optional, but I used them, so the nutrition information is for nuts included)</i><br />
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This is one of those beautiful recipes where you can just toss everything in a bowl and whisk it in! Add the nut pieces last so you make sure all the flours and leaveners are incorporated.<br />
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Preheat oven to 350. Grease up your muffin tins. I used a heaping 1/8 cup to fill each cup, a little over halfway full, and got 20 muffins. Without the nuts it would be closer to 18.<br />
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Bake 20 - 22 minutes or until toothpick comes out clean. Let sit for a minute before popping out of the tins.<br />
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These don't bake up as high as some other muffins do, but the original recipe was meant to be a denser, more filling muffin. So I don't attribute that to the flour substitutes. They had great color, and the house smelled like oatmeal cookies! And at only 126 calories (<i>With nuts and making a batch of 20</i>) they aren't going to kill your diet. I might add some flax seed meal next time for more fiber, just for kicks. There aren't enough left to freeze, but I imagine they'd do that just fine too!<br />
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Per muffin:<i> 126 Calories, 60 from fat (but it's from the nuts, so it's a good kind of fat!)</i><br />
<i> 6.7 grams of fat</i><br />
<i> 1 grams of which is saturated fat </i><br />
<i> 13 grams of Carbs</i><br />
<i> 2 grams of fiber</i><br />
<i> 4 grams of protein</i><br />
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<br />Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-25265669811691526422012-08-14T22:27:00.000-06:002012-08-14T22:27:29.289-06:00"Healthified" Pancakes!I have a low-carb pancake recipe that I have been using. It's not bad, once you get past the idea that you're essentially eating scrambled eggs with cream cheese, splenda, and syrup. Tastes sort of like french toast, but without the toast!<br />
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So tonight I thought I'd do something a little different. I liked the idea of the oatmeal pancake recipe's I've seen around, oatmeal would add some chewy bits. And if I ground it up a bit, the oatmeal powder would be a flour of sorts.<br />
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I also have some coconut flour, which tends to soak up liquid a lot, so a little goes a long way. Some of that went in too.<br />
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Then I added the rest of that basic recipe and cooked them up. Voila! They puffed a little like normal pancakes, tasted like a pancake, had a very nice texture, and made a lovely full plate of 5 pancakes. I ate them all, because I was starving.<br />
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The boys and Daddy had regular pancakes with blueberries, and I didn't feel deprived at all!<br />
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1/4 cup old-fashioned rolled oats<br />
1 Tbsp coconut flour<br />
2 eggs<br />
1 oz 1/3 less fat cream cheese<br />
1/2 tsp vanilla<br />
1 tsp splenda<br />
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In a blender or food processor, grind up the oatmeal until it's around 1/2 powder and 1/2 very small pieces. You're going for sort of a whole-wheat flour texture. Combine with coconut flour and set aside.<br />
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In the blender or food processor, combine the eggs and cream cheese with vanilla and splenda. Blend until smooth. Add in the "flour" mixture and blend again until smooth.<br />
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Pour onto a hot griddle, don't make the pancakes too big or you may have trouble flipping them. Mine were about 3-4 inches across. They won't puff as big as most pancakes but they will rise a little. When they start to look dry on the top, carefully flip them over to finish cooking.<br />
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This made 5 pancakes, which I devoured with some light margarine and sugar-free syrup.<br />
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Regular pancakes - 4 pancakes: about 220 calories, plus another 210 for 1/4 cup of syrup = 430<br />
40 Carbs + 52 with syrup (Are you kidding me?) = 92<br />
5 Grams of Protein - So you'll likely want eggs too, even more calories.<br />
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Healthier pancakes - Whole batch, 5 pancakes: 362 Calories, plus 25 for 1/4 cup sugar free syrup<br />
Less than 400 Calories!<br />
25 Carbs, 5 of which are fiber and don't count, + 8, 7 which are sugar alcohol and don't count = 21 (Much better!!!)<br />
20 Grams of Protein. No extra egg needed! Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com2tag:blogger.com,1999:blog-1132888595453681945.post-1790007909130055632012-08-10T20:08:00.000-06:002012-08-10T20:08:25.124-06:00Dark Chocolate CupcakesThis title doesn't even do these justice! For starters, they are <span style="font-size: large;">low carb</span>. They are also <span style="font-size: large;">gluten-free</span>! We don't really follow gluten-free, but lots of people do now. And if you need something sweet and chocolate without making yourself or your loved ones sick, these should do it. <br />
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They were <span style="font-size: large;">really <span style="font-size: small;">dark though, so if you'd like a sweeter cupcake or sweeter frosting, use a lower percentage of cocoa. For instance, instead of premium dark cocoa powder from Holland, use Hershey's baking cocoa. Or instead of Lindt 85% chocolate bar, use maybe a 40-65%? But if you aren't scared of intense chocolate flavor, go dark! </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Okay, to start... Drain 1 can of garbanzo beans. Rinse really well and drain again. (<i>Garbanzo beans are also called chickpeas.</i>) Put those in a food processor with 1/3 cup either water or almond milk. I used water. Puree the beans until they're smooth. Really smooth. Because you don't want to bite into a bean in your cupcake!</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">1 can garbanzo beans</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">4 eggs</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup cocoa powder</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tbsp oil (<i>I used coconut oil</i>)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tsp baking powder</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3/4 cup sweetener (<i>I used Splenda granulated sweetener</i>)</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Once you've got your puree, </span></span>place it in a mixing bowl. From here, you'll be proceeding as with regular cupcakes. Add in your eggs, one at a time, beating after each. Then your cocoa powder, oil, baking powder and sugar. Beat until smooth.<br />
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Divide evenly between 12 cupcake liners in a muffin tin. Makes exactly 12 cupcakes filled 1/2 full.<br />
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Bake at 350 for 25 minutes, or until a toothpick inserted into one comes out clean. Mine took the 25 minutes. Let cool.<br />
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Whipped Dark Chocolate Ganache Frosting<br />
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4 oz good quality chocolate. (<i>I used Lindt 85%, but any good quality would work. Please note that the lower percentage of cocoa, the higher number of carbs.</i>)<br />
3/4 cup heavy whipping cream<br />
1 Tbsp sugar-free flavored syrup (<i>Like Torani's found in the coffee aisle. I like the vanilla one so used that. Hazelnut would be awesome too!</i>)<br />
2 tbsp coconut oil (<i>Almond would probably work, maybe canola? Not olive oil though, you want a virtually tasteless oil</i>) <br />
1/2 cup sweetener (<i>Again, I used Splenda granulated sugar substitute</i>)<br />
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My chocolate bar was only 3.5 oz, so I made up the other .5 oz with dark chocolate chips. Yes, you need 4 oz total. 1 1/2 tbsp chocolate chips did the trick on my scale.<br />
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Combine the chocolate with the cream and the oil. Microwave for 30 seconds. Stir. Microwave another 30 seconds, stir. Make sure there is no water in your bowl or on your spoon or your chocolate will seize. It's better to let the chocolate sit a minute to melt all the way while stirring, than to heat it a smidge too far and have it burn. You can't recover from burnt chocolate. Stir until smooth and completely melted. You can microwave in 10 second intervals if the minute total doesn't do it. <i>(Like you have a 900 watt microwave or it's ancient...</i>)<br />
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Here it is: beautiful, dark and smooth. Add in the flavored syrup. Stir until smooth. Then add the Splenda and stir until dissolved. (<i>I don't know how sugar would work for this since it wouldn't dissolve fully. If you really want sugar, then use a low percent chocolate, semi-sweet or milk and omit the sweetener altogether.</i>)<br />
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Congratulations! You've just made ganache! Aren't you proud of yourself? <br />
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Cover and chill at least 30 minutes. You don't want it to get too cold or it will get hard. Once it's cooled off, you can take it back out. Now we're going to whip it up really nicely with a hand mixer.<br />
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Can you see the color difference between the whipped and the plain ganache? Whipping incorporates air, like making homemade whipped cream. It also lightens the color of the chocolate. The ganache will stiffen a little as well, so don't whip until it's hard, just until it starts to hold it's shape and stays put when you tip the bowl.<br />
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At this point you can smear it on the cupcakes, or put it in a piping bag and have fun!<br />
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These will need stored in the fridge because of the ganache. If there's any left to store!<br />
<br />Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com1tag:blogger.com,1999:blog-1132888595453681945.post-8978398364413869662012-08-10T19:35:00.002-06:002012-08-10T19:36:22.850-06:00Thai Crockpot Chicken<span style="font-size: large;">Summertime!<span style="font-size: small;"> Not the time of year to heat up one's kitchen merely to have tender chicken. Not at all. And when one's grill is out of gas, it's time to break out the crock-pot! </span></span><br />
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This was a quick and easy one.<br />
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<span style="font-size: large;"><span style="font-size: small;">1 bag boneless, skinless chicken thighs</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup coconut milk</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tbsp teriyaki marinade</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tbsp thai green curry paste</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 small onion, chopped</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Place chicken in crockpot. Season with a little salt and pepper. Sprinkle in chopped onions.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">In a small bowl, mix together the coconut milk, teriyaki marinade, and curry paste. Pour over the chicken.</span></span><br />
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Cook on low about 4-6 hours or until it's done and fork-shredding.<br />
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It's a mild but flavorful chicken, with a little surprise from the green curry paste that gives it a little something special.Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-33244742808881270822012-08-10T19:25:00.000-06:002012-08-10T19:26:00.099-06:00Twice-Baked Spaghetti SquashOur family likes spaghetti squash. I mean, who wouldn't like a vegetable that comes off in <span style="font-size: large;">strings</span>? You can enjoy it plain with butter, salt and pepper, use it like <span style="font-size: large;">pasta</span> covered in sauce, or do things like coat it in pesto and Parmesan, then <span style="font-size: large;">bake</span> it again!<br />
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First, we're going to cut it in half and scrape out the seed. You can just throw those away, you don't need them. Try to get the halves pretty equal in size so they both roast through evenly.<br />
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Next, you're going to drizzle those halves with about 1 tsp olive oil each, and brush it around to coat the squash insides. Then either use a store bought seasoning mix or make your own. I used 1 tsp salt, 1/2 tsp black pepper, 1 tsp rosemary, and 1 tsp garlic powder. The rosemary I rubbed between my fingers to break it up a little and release the oils. Sprinkle your seasonings over the squash halves.<br />
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Turn each half cut side down on the baking sheet. Pour around 1/4-1/3 cup water on the sheet. Cover tightly with tinfoil. The steam helps the squash soften as it roasts, important so you can shred those strings!<br />
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Bake at 350. You can start checking the squash around 40 minutes.<br />
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See how my fork is poking right through? This took about 60 minutes for my squash, mine was fairly large. At 40 minutes, if the squash isn't done and seems really dry, feel free to add a little more water before re-covering with foil. Remove from the oven and let cool until you can handle the halves.<br />
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Using a fork, scrape out the pulp of the squash. You'll see how the strings follow the shape of the squash. I got all the way down to the peel this time.<br />
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Place the squash in a bowl. Add in 2 Tbsp pesto, I used a Classico Basil Pesto from the local grocery store. Also 1/2 cup Parmesan. Stir this in until it's well distributed. Your house will be smelling amazing by this point, by the way. My son was so anxious to dig in and was sad that he had to wait.<br />
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Sprinkle with an additional 1/4 cup of Parmesan.<br />
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Bake in the oven, uncovered, until heated through and cheese is starting to melt in and get browned on top, about 20-30 more minutes.<br />
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Does that not look amazing? This makes enough for leftovers to use as a pasta substitute since the cheese and extra baking means this dish isn't all gloopy like spaghetti squash can be sometimes. Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-7956829181507148892012-08-10T18:58:00.001-06:002012-08-10T19:01:16.731-06:00Shaved Fennel Salad with Orange<div class="separator" style="clear: both; text-align: center;">
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A couple years ago we went to a local restaurant for Valentine's Day and had the best crab cakes and shaved fennel salad! Okay, it was the first time either of us had tasted fennel, but still... It was really good. He's been singing it's praises ever since but I could never hope to slice the fennel thin enough on my own.<br />
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Finally, however, I decided to invest a small amount in a mandoline in the hopes that I use it for more than just fennel. Already I've sliced the fennel, an onion, my thumb... Quite the little investment!<br />
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<u>Shaved Fennel Salad with Orange</u><br />
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1 bulb Fennel (<i>Also called Anise</i>)<br />
1/2 small onion<br />
1 orange<br />
olive oil<br />
salt and pepper<br />
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Cut the green fronds off the bulb, as well as the root end. Slice in half. Slice each half as thinly as possible. Place in bowl. <br />
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Thinly slice the onion into rings. Separate the rings and add to the fennel.<br />
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The orange is going to have 3 treatments. First, use either a zester or fine-hole grater and grate off the rind into the fennel and onion mixture. Make sure not to get the white pith, it's bitter. Next, cut the top and bottom ends of the peel and pith off the orange, set it on the cutting board, and carefully working your way around the orange, cut off all the peel, leaving naked orange segments stuck together. You're going to hold this in your hand and cut each segment out from it's lining. Sort of how you section a grapefruit. These bits go in the fennel mixture as well. I like to segment the orange over the bowl so I don't lose the juice!<br />
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The dressing is simple. Squeeze the remaining pulp over the bowl to extract the juice. Drizzle with a little olive oil, maybe 2 tsp. Chop some of the fennel fronds and add that to the bowl. Toss well, season to taste with salt and pepper, and toss again. Let it sit, covered, in the fridge for a good 30 minutes to let the flavors blend.<br />
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If you'd like more orange pieces like my kids did, you can always open a can of mandarin oranges in light syrup and use the drained pieces as a garnish!Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com1tag:blogger.com,1999:blog-1132888595453681945.post-22687905079741089182012-08-03T21:23:00.001-06:002012-08-10T19:00:57.499-06:00Strawberry Cheesecake Bites!Or: "Little bits of heaven generously sprinkled with joy..."<br />
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I didn't take any pictures of putting them together, and your darn lucky to have one of the finished product. Because I dipped the first strawberry into the cheesecake stuck on the beater and knew how yummy this was going to be!<br />
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1 container of strawberries<br />
8 oz cream cheese, softened (I used Neufchatel)<br />
4 tbsp sweetener (Splenda granular for me!)<br />
1 tsp vanilla<br />
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Core the whole thing of strawberries. I just cut in a circle all the way around the green leafs and the center lifted right out, leaving a hollow. Set aside.<br />
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Cream together the cream cheese, sweetener and vanilla. Take a taste, swoon a little.<br />
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Now, you can either crush a graham cracker or 2 with some cinnamon and a little sugar. Or what I did:<br />
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1 tbsp almond meal or almond flour<br />
1/2 tsp cinnamon<br />
1/2 tsp sweetener (I used a brown sugar sweetener I found at Fred Meyer by the Splenda. It's not the baking blend, there is no actual sugar in it.)<br />
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This mixture actually tastes like the graham cracker crust to me, and adds a little protein and fiber to the strawberries.<br />
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Spoon the cheesecake into a ziploc bag and cut the tip off. Pipe into a strawberry, then dip into the crumb topping. Repeat with the batch, pass around to the kids, and watch the smiles!Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-48258555237579844982012-07-24T20:53:00.000-06:002012-08-10T19:00:25.693-06:00Who needs Panda Express?<div class="separator" style="clear: both; text-align: center;">
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Okay, apparently it's been nearly a year since I posted last. Oops. It's not like I haven't cooked anything amazing since last September, I just haven't blogged about it. I will be trying to remedy that and post the delicious things I feed my family so that <span style="font-size: large;">everyone</span> can enjoy the goodness. <i>(And tonight's dinner was <b>especially </b>good!)</i><br />
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The majority of what you see me post now will be healthier. Low-carb, or at least low-er. Some will be gluten-free because those flours are higher in fiber than white flour, not because we are trying to be gluten-free. I <i>like</i> gluten, it does neat things to bread! <br />
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Without further ado, I bring you: <span style="font-size: large;">Orange Chicken<span style="font-size: small;"> and <span style="font-size: large;">Garlic Green Bean Stir Fry<span style="font-size: small;">...</span></span></span></span> <br />
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Chicken Ingredients:<br />
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2 lbs boneless skinless chicken thighs<br />
1 Tbsp cornstarch<br />
1/4 cup coconut flour (feel free to sub in regular flour here, it won't affect the taste any.)<br />
salt and pepper to taste3 Tbsp oil (I used coconut oil, but vegetable or canola or peanut wold work fine)<br />
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In a bowl, mix together the flour and cornstarch. Add salt and pepper. We're just making a simple flour dredging mixture for our chicken. Cut up the chicken thighs into bite-sized pieces, coat in the flour.<br />
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In small batches, cook the chicken in hot oil until golden brown and the meat is no longer pink. Set aside.<br />
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Sauce Ingredients:<br />
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1 Tbsp chopped ginger (I used some jarred chopped ginger I had, worked great!)<br />
1/4 cup orange juice<br />
2 Tbsp fish sauce (found in the Asian section in any supermarket.)<br />
2 Tbsp soy sauce<br />
1 1/2 tsp orange extract<br />
2 tsp splenda (or sugar, or stevia... whatever floats your boat.)<br />
1 cup water<br />
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Throw this all in a blender and whiz it together. Pour into your skillet and simmer until it's reduced by half. Mine took maybe 4-5 minutes, depends on how hot you've got it. Add your chicken pieces back in and cook for 2 minutes. Then toss in:<br />
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1 Tbsp orange zest<br />
1/4 tsp red pepper flakes<br />
1/4 tsp sesame seeds (which I forgot but meant to add...)<br />
2 Tbsp scallions (green onions), chopped<br />
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Cook another minute more and serve nice and hot. Great over rice if you'd like, or just as is for low-carb.<br />
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There is none left. I did a little more than 2 lbs of chicken for 6 people, and it's gone. The coconut flour absorbs the liquid so it's not really saucy like normal orange chicken would be, but the flavor is there. And I actually liked it a little drier. It tasted amazing!<br />
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We served this with rice for the kiddos, and with some stir-fried green beans which were really simple and also delicious.<br />
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1 lb fresh green beans (If you can get the long skinny "french" beans that would be easiest. They come in a bag at Walmart and you don't have to trim the ends. )<br />
2 Tbsp oil<br />
2 Tbsp chopped garlic<br />
1/2 large yellow onion, cut in half top-to-bottom and then into slivers the same size as the green beans<br />
1/4 cup water<br />
2 Tbsp oyster sauce (also in the Asian section, came in spicy and Cantonese, which is what I went with.)<br />
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Trim ends of green beans and then cut into 2 inch pieces.<br />
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Heat a heavy frying pan, a non-stick thin thing won't work here, or a wok if you've got one. When it's screaming hot, add in the oil. Let heat another 30 seconds, and add the garlic and onion slivers. Cook for 20-30 seconds, stirring the whole time. <i>(Watch for oil spatters!!!)</i> Add beans and cook another 2 minutes or so, stirring several times. Add in about 1/2 the water and put a lid on your pan to steam the beans. Check if your pan is dry about halfway through and add the rest of the water if needed. Mine needed the full 1/4 cup. They should steam a good 5 minutes.<br />
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Uncover the pan and add the oyster sauce, then cook another 2 minutes, stirring so that all the beans are coated. Serve hot!<br />
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These had a nice flavor as well as a crisp-tender texture from the steaming.<br />
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Hopefully you will see more recipes, posted more than once a year... :-)<br />
<br />Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com1tag:blogger.com,1999:blog-1132888595453681945.post-11364301754432064162011-09-12T22:39:00.005-06:002012-08-10T18:59:17.204-06:00Caramel Cupcakes!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sKOsH74p8U-KkoEnNOkNG9oJBeJaVAURSE6C9hKJkvSazUtXqjlHuSoKZcmSjauwSOR3PoKxJ_cM9meoiQ-xFZ_WNcY76DiITDKAqc4-cHrSVJb5IrINQTO7w0soV1utg2NvEdG66xMM/s1600/P1010109_edited-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651699340444215570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sKOsH74p8U-KkoEnNOkNG9oJBeJaVAURSE6C9hKJkvSazUtXqjlHuSoKZcmSjauwSOR3PoKxJ_cM9meoiQ-xFZ_WNcY76DiITDKAqc4-cHrSVJb5IrINQTO7w0soV1utg2NvEdG66xMM/s320/P1010109_edited-1.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Ladies and gentlemen, this was to DIE for! A light yet moist cake, mellow frosting, and sweet caramel drizzle. I had a hankering to make a batch of my Italian Meringue Buttercream, which is odd because normally one would crave the cupcake and have to find a frosting to match. But since I am a little backwards, this fits me fine.<br />
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So a cupcake to shine with the light and not-too-sweet frosting was needed, and it had to be one that I had all the ingredients for already since I decided to bake at dinnertime.<br />
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Ahh, aren't cravings wonderful?<br />
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<span style="font-weight: bold;">The cake:<span style="font-style: italic;"></span></span><br />
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1 cup butter, softened<br />
1 cup brown sugar, packed<br />
1/2 cup white sugar<br />
3 eggs<br />
1 Tbsp molasses<br />
1 cup buttermilk <span style="font-style: italic;">(or soured milk, which is 1 cup milk with 1 tsp of lemon juice or vinegar added and let sit for a bit... and is what I used.)</span><br />
1/2 cup oil<br />
1/2 cup whole milk<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
3 cups flour<br />
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Cream together the butter and the sugars. As in the orange dreamsicle cupcakes, be sure to cream thoroughly, at least 2-3 minutes. Add the eggs, one at a time, beating at least 30 seconds after each addition.<br />
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Here's where the recipe is different from what I usually do, but that's because we are adding oil. Mix in your molasses, buttermilk, oil and whole milk. Beat until combined. Mine looked rather curdly and seperated at this point but I tried not to worry too much.<br />
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In a seperate bowl, combine your dry ingredients. Dump that into your wet stuff and mix until it looks all creamy and cupcake-batter-y! Don't over beat, it comes together just fine.<br />
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Fill your cupcake papers between 1/2 to 2/3's full of batter and bake at 3http://www.blogger.com/img/blank.gif50 for about 20 minutes. Or until they look and smell done and a toothpick, or large skewer like I use, comes out clean.<br />
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<span style="font-style: italic;">To fill my cupcakes, I use a melon baller scooper thing from Pampered Chef. The medium size that works great for even round cookies. Two scoops seems to be about perfect for filling cupcakes or muffin tins. So long as I don't make them heaping scoops. </span><br />
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<span style="font-weight: bold;">The Icing</span>:<br />
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I just used the meringue buttercream from <a href="http://gourmet-eats.blogspot.com/2011/06/orange-dreamsicle-cupcakes.html" style="color: #cc0000;">this</a> post, minus the orange soda and sherbet.<br />
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<span style="font-weight: bold;">The Drizzle</span>:<br />
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A jar of caramel hot sauce from my fridge! I warmed it up and drizzled it over, but you could also use caramel sauce from a squeeze bottle or something so it doesn't melt the buttercream like mine did.<br />
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Then, if desired, finish it off with a <span style="font-weight: bold;">VERY</span> small sprinkling of sea salt. Just a little! It dissolves into the caramel and gives it a little bit of depth of flavor. Totally optional though, I just happen to be one of <span style="font-style: italic;">those</span> people that have this in their cupboards. :-)Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-14013174476739985942011-06-13T17:47:00.007-06:002011-06-13T21:55:11.446-06:00Orange Dreamsicle Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWzf7BbmyqBfRBbZNiHFKJu5jSiX2Vx95zuVF-lZ7AR316FHkMRKWBOgQkWGjnHL_9UWvlOh3iOqLDQu4dCbyrpCFALAkJOSlfYrMZ3PwQPkVeBe5XGEpLVQjWWoPzG7VsLbKLMoRyPAP/s1600/IMG_0455.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWzf7BbmyqBfRBbZNiHFKJu5jSiX2Vx95zuVF-lZ7AR316FHkMRKWBOgQkWGjnHL_9UWvlOh3iOqLDQu4dCbyrpCFALAkJOSlfYrMZ3PwQPkVeBe5XGEpLVQjWWoPzG7VsLbKLMoRyPAP/s320/IMG_0455.JPG" alt="" id="BLOGGER_PHOTO_ID_5617855683859565586" border="0" /></a><br />I was in a cupcake-ey mood this morning, and asked my friends what they'd like to see me make. There were so many good ideas that it was hard to pick just one! But this one sounded like the perfect summertime cupcake, fresh and flavorful.<br /><br /><span style="font-weight: bold;">The Cake</span><br /><br />1 stick butter, softened<br />1 1/2 cups sugar<br />2 eggs<br />1 small can mandarin oranges, drained<br />2 cups all-purpose flour<br />1 1/2 tsp baking powder*<br />1/8 tsp salt<br />1/2 cup melted orange sherbet<br />1/2 cup orange soda<br /><br />Beat the butter until creamy and fluffy. Add the sugar and cream for a good 5 minutes. Add eggs, one at a time, beating after each addition. <span style="font-weight: bold;">Do not cheat on time!</span> Dump in the oranges, mix them in. The beaters will chop them for you and the longer you mix, the tinier the pieces will be. I wanted them tiny.<br /><br />In a small bowl, mix together the flour, baking powder and salt. In another bowl, mix your melted sherbet and the orange soda. Add both mixtures alternately into to egg/sugar stuff while beating. Don't over beat this part.<br /><br />Scoop into cupcake liners, about 2/3's full. Don't be tempted to squeeze the last bit into a cup or two, they'll overflow and you'll feel silly. Stick it in a baggy in the fridge and bake it later! This recipe makes just over 24 beautiful cupcakes. :-)<br /><br />Bake at 350 for about 20 minutes, or until a toothpick comes out clean. Let them cool completely, and if you want you can cover them and let them sit for a few hours. That sometimes helps the texture of a cake or cupcake. Sort of like when you let a roast sit before carving.<br /><br /><br /><br /><span style="font-weight: bold;">The frosting</span><br /><br />This is fun. This frosting is a good old-fashioned Italian Meringue Buttercream. Not the powdered sugar stuff that has a tendency towards being gritty. I assure you, this is one you want to try! And don't panic, it will come together.<br /><br />1 cup corn syrup<br />1 cup egg whites (about 8 large eggs)<br />1 tsp cream of tartar<br />1/4 cup sugar<br />1 lb butter, room temperature<br /><br />Place corn syrup in a pan, heavy bottomed is prefferable, but if not then just keep a close eye on it. Turn it onto about medium.<br /><br />Dump the egg whites into your mixing bowl. Beat on medium until frothy. Add the cream of tartar. Increase the speed to high and add the sugar. Beat on high until stiff peaks form. In my kitchenaid it only took a minute or two.<br /><br />By this time your corn syrup may or not have bubbles, turn it up higher and let it come to a boil. Once it's got good, steady and decent sized bubbles, let it boil for about 1 minute. If your pan doesn't have a pouring spout, transfer the syrup to a glass measuring cup.<br /><br />With the mixer running, pour the syrup in a thin, steady stream into the meringue. Try not to get it on the beaters or you'll have little whispies flying around. Keep beating until the mixture has cooled, body temperature is fine.<br /><br />Once it's cooled, add your butter, 1 tbsp at a time. It may lose volume, that's fine. It may even curdle. That's fine too. Just keep beating and it will magically turn into frosting, right when you aren't looking! I promise. It may take a few minutes. :-)<br /><br />At this point, you can use it as is, which is delicious. Or what I did: Scrape off about 1/4 cup of frozen sherbet, add it a little at a time. Then I added about 2 tbsp of orange soda and beat that in. I didn't want really strong flavor, just a hint of orange cream.<br /><br />After frosting the cupcakes, I topped them with a piece of mandarin orange. Nice little POW to the final mix of flavor!<br /><br />**To quickly bring eggs and even butter to room temperature, place in a bowl of warm water for about 10 minutes. Not too warm though, or you'll melt the butter.Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com1tag:blogger.com,1999:blog-1132888595453681945.post-87862463933520616482011-06-06T10:35:00.004-06:002011-06-13T21:55:24.074-06:00Snickers Cake!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jofR8_VJvsH_TbSlw6nRfnYWbpT468l1-50qBjf5ppVph9tlfaOwiJsqm744sONZsplGkyGzKQCtZktTx0b3CiYODJ9iSJeH0fTEeTQxC2vNL9R-w_edYGAajQqciOd1bpBXLmWlR7px/s1600/IMG_0450.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jofR8_VJvsH_TbSlw6nRfnYWbpT468l1-50qBjf5ppVph9tlfaOwiJsqm744sONZsplGkyGzKQCtZktTx0b3CiYODJ9iSJeH0fTEeTQxC2vNL9R-w_edYGAajQqciOd1bpBXLmWlR7px/s320/IMG_0450.JPG" alt="" id="BLOGGER_PHOTO_ID_5615159393432937842" border="0" /></a><br />I did this cake for my son's birthday, and it went over really well! Of course, who doesn't love chocolate and caramel together?<br /><br /><br /><span style="font-weight: bold;">White Cake</span><br /><br />makes a non-skimpy 9x13 pan<br /><br />1 cup butter, softened<br />2 cups white sugar<br />4 eggs<br />1 tbsp +1 tsp vanilla<br />3 cups all-purpose flour<br />1 tbsp +1/2 tsp baking powder<br />1 1/4 cup milk<br /><br />Cream butter and sugar, beating for at least 3 minutes. Add eggs, one at a time, beating at least 30 seconds each time. <span style="font-style: italic;">(Do NOT shortchange beating time. You need it so the cake doesn't have the texture of cornbread. Air is a good thing!)</span><br /><br />Mix together the flour and baking powder. Alternate adding flour mixture and milk, beating until combined with each addition. <span style="font-style: italic;">(You don't want to overmix this part, or you'll start the flour developing gluten. That's good for bread, bad for cake. Any air you incorporate has been done with the eggs and sugar.)</span><br /><br />Grease your pan. Cut a piece of parchment paper to fit the bottom of the pan. This helps the cake release easily and helps with crumbs. Scoop batter into pan, level it out. Bake at 350 for 35-40 minutes, or until cake is pulling away from the side and a toothpick stuck in the middle comes out clean. Let cool about 10 minutes, then turn out onto cooling rack to cool another 30 mintues - ish.<br /><br />This is the fun part. Put the cake back before it is completely cool, cover with tin foil, and let it sit for several hours. That's right, you can't make this right before dinner! I make my cakes the night before and let them sit in the pan overnight. They stay really moist, and they settle so they are less likely to crack when doing layers. And don't crumble as easily when cutting. For the layers you'll be doing, it's important to NOT skip this step, or the cake will absorb too much of the filling and get soggy.<br /><br />While the cake is sitting in it's pan...<br /><br /><span style="font-weight: bold;">Whipped Chocolate Ganache</span><br /><br />9 ounces chocolate chips. <span style="font-style: italic;">(I used milk chocolate, but semi sweet would work too. Use a good guality, like Guittard. Nothing with hydrogenated oils or it won't work! Cocoa, sugar, cream, and lecithin... that's all. You can use a bar of baking chocolate too, just break it up.)</span><br /><br />1 cup heavy cream<br /><br />Pour chips or chocolate bar pieces in a glass bowl. Heat cream just to boiling, watch it because it boils over REALLY quickly after it comes to a boil.<br /><br />Pour cream over chocolate. The heat of the cream will melt the chocolate. Stir until everything is melted and well combined. Let it sit for several hours to cool, or put in the fridge for a while if you're in a hurry.<br /><br />At this point, before it's chilled, you can pour it over stuff as a chocolate glaze. But after it's cool, you can whip it! Just like you would when making whipped cream. Make sure your mixer bowl and beaters have no water on them, or the chocolate will seize and be ruined. It may look a little grainy while beating, and that's okay. Nobody will care what it looks like. It does take a while to beat, but should be like fluffy chocolate frosting stuff, in between frosting and whipped cream. Set aside.<br /><br /><span style="font-weight: bold;">Putting the cake together</span><br /><br />1 recipe white cake<br />1 recipe whipped ganache<br />1 bag fun size snickers, chopped up<br />1 jar smuckers hot caramel topping <span style="font-style: italic;">(You need stuff that is thicker, hence the hot caramel. The normal caramel topping is too thin and won't spread well. Smuckers is what I used and works really well.)</span><br />Cut your cake in half so you have to thicker rectangles. Cut each of those rectangles in half, so you have a top have and bottom half. This cut is called "torting", and results in thin layers. All together you should have 4 layers, all about the same size.<br /><br />Put the first layer on your cake plate or whatever surface you'll be serving on. Spread 1/2 the ganache on this layer, and sprinkle on 1/2 the snickers. Lay on the second piece of cake. Spread this one with a layer of caramel. Another piece of cake and repeat the ganache and snickers. Lastly is the last piece of cake.<br /><br />My frosting recipe is just whatever basic buttercream I feel like using, and mix in some of the caramel sauce. Canned frosting would be fine, I've done that. I add the caramel sauce when beating my butter soft, and since that adds a little moisture you may need to add some extra powdered sugar. Just taste the frosting until you like it. :-) Spread a <span style="font-weight: bold;">thin</span> coat of frosting on the cake. This is a crumb coat and seals the cake. Let that sit for a while, or stick it in the freezer for 20 minutes to let the frosting harden. Then frost with the rest of your frosting.<br /><br /><span style="font-style: italic;">(Okay, I'm really just being selfish with my particular frosting recipe. But it's sort of a trade secret, like when you buy a sauce and they list tomatoes, peppers and spices. What spices? They aren't going to tell you! But really, any frosting is going to work, for this recipe it's the caramel you are adding that makes it yummy.)</span>Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com4tag:blogger.com,1999:blog-1132888595453681945.post-52251642338305344212011-01-28T11:35:00.004-07:002011-01-28T11:58:27.287-07:00Vanilla Bean Cupcakes<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567307489267377938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7OlJ4Eh7ZVrr_otnuAlgemLEIwwxkWSgrbKl_pphdS1fukNlsbOcXQc4eM0iVEQkUTsIahNIhEEmUBPd3PYF_9CBl9qXX4btSuljI-TuHfnVGwB-K12GldrjhSvWiw4HAlZ5uvmfwJY2/s320/P1000681_edited-1.jpg" /><br /><br /><br />In my search for the perfect cake batter recipes: moist and dense enough to hold shape without being a solid rock- I found my new vanilla cake!<br /><br /><em>Makes 18 cupcakes</em><br /><em> </em><br />1 stick (1/2 cup) butter, room temperature<br />1 1/2 cups sugar<br />2 large eggs, room temperature<br />2 cups all-purpose flour<br />1 1/2 tsp baking powder<br />1/8 tsp salt<br />1 cup milk<br />1 tsp vanilla extract<br />1/2 vanilla bean<br /><br />Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium until light and fluffy, about 3 minutes. <em>Don't scimp on the beating time. This is where you add air and start dissolving the sugar.</em> Add the eggs one at a time, beating at least 30 seconds with each addition. <em>Again, don't scimp on beating time. Here we are adding more air and finishing dissolving the sugar so you don't get gritty batter.</em> Whisk together flour, baking powder, and salt in a bowl. Measure out milk and vanilla and mix together. Add the seeds scraped out of 1/2 of a vanilla bean. (<em>Slit them in half, open up, and use your knife to scrape out the seeds. The bean is moist in the inside, and the seeds will stick to the knife. They are VERY tiny.</em> <br /><br />Alternate adding the dry and wet ingredients, beating just until combined. <em>you don't want to overbeat at this stage or you will take the air out as well as start the flour developing those glutens that will make your cake tough.</em><br /><br />Scoop into cupcake papers, about 1/2 full. Don't overfill! Bake at 350 for 22-25 minutes. My oven runs hot, so mine were done at about 20. <br /><br /><br /><strong>Vanilla Bean Cream Cheese Frosting</strong><br /><br />12 ounces cream cheese, softened<br />1/2 stick butter, softened<br />4-5 cups powdered sugar<br />1 tsp vanilla extract<br />seeds of 1/2 of a vanilla bean<br /><br />Beat butter and cheese until creamy. Add 4 cups of sugar and beat until combined. Add the vanilla extract and the vanilla seeds and beat until combined. Add more sugar until it's the consistency and sweetness you like. <em>I ended up with the full 5 cups plus a little more, because I wanted it stiff enough for piping on the cupcakes.</em>Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-4803075045469618432010-02-17T21:53:00.003-07:002010-02-17T22:35:47.895-07:00Coconut ShrimpMark absolutely <span style="font-size:180%;">loves </span><span style="font-size:100%;">coconut shrimp. Specifically Red Lobster's coconut shrimp. But in looking for a recipe for it online, I discovered that they use pina colada mix, and rum. Neither of which I stock in my kitchen. So I combined a couple different recipes and added my own touches. Voila!</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUgcRvUCbexOyS_iSL_SnYPQ2eL63KrU7YTZ5jc-tAa-tQkUFmQO1PeYnAsCA2JBs9syTYy3yLbFuMnVFb4MKa3OdS8R60P7yaeNj1yzCwP81fXZSyeJxXpfwqQ6Kh09ZTl41R5SLkiwH/s1600-h/IMG_0008.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439442554194807554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUgcRvUCbexOyS_iSL_SnYPQ2eL63KrU7YTZ5jc-tAa-tQkUFmQO1PeYnAsCA2JBs9syTYy3yLbFuMnVFb4MKa3OdS8R60P7yaeNj1yzCwP81fXZSyeJxXpfwqQ6Kh09ZTl41R5SLkiwH/s320/IMG_0008.JPG" /></a><br /><br /><br /><div></div><br />1 lb shrimp, deveined and tails on<br /><br />1 egg<br />1/2 cup flour<br />about 1 tbsp brown sugar<br />1 tsp salt<br />1/2 tsp white or black pepper<br />2 T vegetable oil, I used canola<br />Enough milk to make it a thinnish batter<br />A couple splashes tobasco<br />bag of coconut<br /><br />lots of oil - heated to 375 on a candy thermometer, or really really hot.<br /><br />Butterfly the shrimp. Take a sharp paring knife, and cut through the shrimp along the curve, almost all the way through. Open it up and kind of push it against the counter to help it stay flatter. <br /><br />Mix dry ingredients except coconut. Add egg, milk, and tobasco sauce. Beat well, and let sit for a few minutes. Spread about 1 cup of coconut on a sheet. Dip the shrimp in the batter and then roll it around in the coconut. <br /><br />Drop it into the oil. It will fry to a deep golden brown in 3-4 minutes. No more than 8 shrimp at a time, but I did 3 or 4 shrimp because it was a smaller pan. Drain on either paper towels, or a rack over a baking sheet. After each bigger batch, or every couple smaller batches, scoop out the coconut that falls off so it doesn't burn and smoke. <br /><br />I found that after a little while the batter drippings clumped up the coconut. So I only put out about 1 cup at a time, and replaced as needed. A couple times I had to through out the clumpy coconut because it was far too clumpy and wet to stick to the shrimp. But it didn't waste that much coconut because there was only a little on the sheet at once. <br /><br />Dipping Sauce:<br /><br />We like sweet and hot, and wanted that coconut taste that Red Lobster has. So I used what I had.<br /><br />A random can of Cream of Coconut - from the hispanic section I believe. <br />Peach jam from my mom last year<br />Dijon Country Style mustard<br />Tobasco sauce<br /><br />Sounds wierd, but was sooooo yummy!<br /><br />I dropped about 1/4 cup jam in a small saucepan. 1/4 cup -ish cream of coconut, about 1 heaping tbsp mustard, and generous splashes of tobasco sauce. Bring to boil, wisking occasionally, and let simmer for a while to reduce to about 1/2 of what it was. Gets a little thicker and concentrates the flavors.<br /><br /> Let cool to desired temperature, serve to husband, and watch his eyes get all big when you tell him you made it up yourself. Smile when he says he'll just eat yours instead of going out next time. And make sure to get your half of the plate!Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-33861575651447325412009-12-12T10:18:00.003-07:002009-12-12T10:29:59.916-07:00Cherry Almond BlondiesI was in a brownie mood last night, but large amounts of chocolate has proved to make the baby a tad on the cranky side. After digging through my cooking magazines, I happened across one with a recipe for "blondies", basically a brownie without cocoa. So I'd get that chewy texture without the fussy baby up all night! Score!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDgokCkOj7DzWLUCDFXXsbQ48QlMHfcKZZBOmxger84tTKCRSFU7XPsbl9CJZ8cTWNatyvFXIveVcxXybBwOF0GgNJQwz-PbZg7M9foViuZCcGd2SsIRygrMvOtznsRTloYvCNg0oXa2s/s1600-h/IMG_2233_edited-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414400680498519954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDgokCkOj7DzWLUCDFXXsbQ48QlMHfcKZZBOmxger84tTKCRSFU7XPsbl9CJZ8cTWNatyvFXIveVcxXybBwOF0GgNJQwz-PbZg7M9foViuZCcGd2SsIRygrMvOtznsRTloYvCNg0oXa2s/s320/IMG_2233_edited-1.jpg" /></a><br /><br />2 cups firmly packed brown sugar<br />3/4 cup butter, softened<br />2 eggs<br />1/2 tsp vanilla<br />2 cups flour<br />2 tsp baking powder<br />1 cup chopped almonds (I used slivered because that's all I had)<br />1 cup dried cherries, coarsely chopped<br /><br />Drizzle: <br />2 oz baking chocolate<br />1 tsp shortening<br /> OR 2 squares of chocolate almond bark which is what I used<br /><br /><br />Heat oven to 350. Combine brown sugar and butter in a large bowl, beat at medium speed until creamy. Add eggs and vanilla, continue beating until well mixed. Reduce speed to low, add flour and baking powder; beat until well mixed. Stir in almonds and cherries.<br /><br />Press or spread mixture into a greased 9x13 pan. Bake for 28-35 minutes or until top is golden brown and center is set. Cool completely.<br /><br />Combine chocolate and shortening in small saucepan, and melt together over low heat, stirring occasionally. Or microwave almond bark to melt. Drizzle chocolate over the brownies and cut into bars. <br /><br /><br />I'm thinking that the darker chocolate the recipe called for would have set the cherries off nicely, but the darker the chocolate the fussier my baby so I used the milkiest stuff I had. I also used up my dark brown sugar, so 1 1/2 cups of the sugar was dark and the other 1/2 cup was light. With the cherries it made it taste healthy, to quote my husband. It really did turn out yummy, and I had a piece of it for breakfast, reasoning that the cherries and nuts had fiber - so it is healthy. :-)Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com2tag:blogger.com,1999:blog-1132888595453681945.post-46289204487886449122009-12-11T09:12:00.002-07:002009-12-11T09:24:21.634-07:00Last Word in Nutmeg MuffinsI have this really neat cookbook, "The Breakfast Book", with all sorts of breakfast related recipes. Yeast and quick breads, differents sorts of toasts and muffins, egg recipes, fruit recipes, even breakfast cookies and pies! Our family loves breakfast, even though it's harder to make good ones in a hurry on school days. I made these muffins last night while the baby was sleeping and stuck the whole batch in the freezer. It was so easy this morning to wrap a couple in a slightly damp paper towel and warm them in the microwave. The texture was pretty close to fresh baked, and the taste was perfect!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLN7JRAMul_z1kmY-G7NCda_S5B9j-zvqS8YQgpfg6B7vG6YMQ7AZGY_nUTeXjEk9X4BaV-QX9hf28ut_FR5rpUcIWe82Tux9o36OA58c0HD7p46VZO5mA4MYywMgxxkUOFAJVFle79Cb3/s1600-h/IMG_2231.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414012758405109570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLN7JRAMul_z1kmY-G7NCda_S5B9j-zvqS8YQgpfg6B7vG6YMQ7AZGY_nUTeXjEk9X4BaV-QX9hf28ut_FR5rpUcIWe82Tux9o36OA58c0HD7p46VZO5mA4MYywMgxxkUOFAJVFle79Cb3/s320/IMG_2231.JPG" /></a><br /><div>These little babies use whole nutmeg, which you grate with a zester or very fine-holed grater. Nutmegs feel hard as rocks, but grate very easily, just watch out for your fingers! Creamy, tender-crumbed muffins, with a delicious nutmeg flavor!</div><br />2 cups all purpose flour<br />3/4 cup sugar<br />1 tbsp baking powder<br />1 1/2 whole nutmegs, grated<br />1/2 tsp salt<br />1 egg<br />3/4 cup heavy cream<br />3/4 cup milk<br />5 tbsp butter, melted<br /><br />(I promised delicious, not healthy and low-cal...)<br /><br />Preheat oven to 400.<br /><br />Stir together the flour, sugar, baking powder, nutmeg and salt in a bowl. Beat the egg in a seperate bowl. Add the cream, milk, and butter to the egg and blend well. Add the cream mixture to the flour mixture and stir until there are no streaks of flour. Don't overmix.<br /><br />Spoon batter 2/3'rds full into each muffin cup. Bake for about 20 minutes, or until muffin tops are rounded and lighlty golden. Remove from pan and serve warm. Or cool on racks and freeze for later use.<br /><br />Yes, all that cream and butter - I used margarine - aren't exactly healthy, but that's what makes it a moist and tender muffin. The nutmeg isn't a heavy flavor, just perfect. I think if you wanted to substitute ground nutmeg, use about a tablespoon or so.Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com0tag:blogger.com,1999:blog-1132888595453681945.post-25749215690848409082009-12-09T21:47:00.003-07:002009-12-09T21:55:12.291-07:00Fabulous Mustard Turkey!Ok, I didn't actually take pictures of this one, but when I make it again I'll take one then. I just had to get dinner on the table super fast on Tuesday and it was literally: get home, heat veggies, plate turkey, and eat! <br /><br />Now, mustard on a turkey? Crazy? Just a tad.... *insert high pitched giggle* But don't knock it 'til you try it! This would probably work on a beef roast, would be fantastic on a chicken, pork chops, or ham too. <br /><br />Mustard Turkey:<br /><br />1 boneless turkey breast roast, mine was about 3 lbs I think<br />jar of country style dijon mustard<br />salt and pepper<br /><br />That's it! Pat turkey dry, rub a bunch of mustard over it, salt and pepper over that, and toss it in the crockpot. Mine was perfectly cooked and wonderfully tender after 8 hours on low heat. I took the juices from the bottom to make a gravy that I served to happy kids over the turkey and stuffing. The mustard mellows after the long cooking, but still has a little kick to it. A kind of "I can't place it, but dang it's good!" sort of kick. <br /><br />I'll be doing this again for the church Christmas party. If I cook a turkey I'll try rubbing it under the skin on the breasts, and then all over the outside, and cook it breast side down in a cooking bag. Really juicy breasts this way. If they send me a ham to cook, then I'll just rub it on the outside and roast it, basting with the pan juices every 30 minutes or so. Yumm!Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com1tag:blogger.com,1999:blog-1132888595453681945.post-26732107474236861942009-11-25T16:51:00.002-07:002011-06-13T21:55:48.017-06:00Pumpkin Cupcakes!I must apologize for my long absence. Due to being pregnant and having gestational diabetes, I had no energy or time for cooking lots of goodies, and we relied on the same general menu of lower carb options. Nothing fancy, just lots of broiled or baked meat dishes, with predictable sides for blood sugar control.<br /><br />But my little guy is here safely now, and it looks like my sugars are back to normal, so bring on the food! I still have little time, but will try to post a little more frequently the recipes that I <em>do</em> have time to try.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qSIDSrabeiIW-LHHIOHI8mmLwYB5g1qVP-JeXBdeod_aiK45tuBy5m3O0kmFbGsDI6s3wW2W63ew2LZBsryilGMWW-HFHxDZW0KcODdXacWFuQFTBYGwW_34w_bCAATC4QtkdrQtuWdY/s1600/IMG_2187_edited-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408193826813966546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qSIDSrabeiIW-LHHIOHI8mmLwYB5g1qVP-JeXBdeod_aiK45tuBy5m3O0kmFbGsDI6s3wW2W63ew2LZBsryilGMWW-HFHxDZW0KcODdXacWFuQFTBYGwW_34w_bCAATC4QtkdrQtuWdY/s320/IMG_2187_edited-1.jpg" /></a><br /><div></div><br />These cupcakes are what I made for my sons' class party today. Pumpkin cupcakes for a harvest theme, and a special cream cheese frosting that was so creamy and delicious!<br /><br />1 stick unsalted butter, softened<br />1 cup white sugar<br />1/2 cup dark brown sugar, packed<br />1/2 tsp vanilla<br />4 eggs<br />3/4 cup pumpkin puree<br />1/2 cup milk<br />1/2 tsp salt<br />1/2 tsp cinammon<br />1/4 tsp nutmeg<br />2 tsp baking powder<br />2 cups flour<br /><br />Cream together the butter and the sugars. Add eggs, beating after each one, and add the vanilla. Mix in the pumpkin and the milk.<br /><br />Combine all the dry ingredients and carefully beat into the wet mixture until everything is mixed in well. <br /><br />Spoon into cupcake cupes, it made exactly 24 for me using a Pampered Chef ice cream / cookie scoop thingy. 2 scoops per liner. Bake at 350 for 20 minutes. Let cool before frosting.<br /><br /><br />Cinammon Brown Sugar Frosting<br /><br />1 stick unsalted butter, softened<br />4 oz cream cheese, softened<br />1/3 cup dark brown sugar, packed<br />1/2 tsp cinammon<br />3 cups powdered sugar<br />2-3 tbsp half-n-half (varies)<br /><br />Cream together the butter and cream cheese. Add the brown sugar and cream for at least 2 minutes to help dissolve it for a smoother frosting. Add in the cinammon and powdered sugar, mix in well. Start with 2 tbsp of the half-n-half, beat the frosting for a couple minutes until it gets a tad lighter and nicely fluffy. If you need more half-n-half to get it to the right spreading consisteny you want, that's fine. I used 2 the first batch, but the 2nd batch needed all 3 tbsps. It will be just a hint gritty from the brown sugar and the cinammon, but unless you're looking for the texture you shouldn't be able to tell. All the beating works!<br /><br />I like cream cheese frosting anyway, but this was something special! It went so well with the pumkin in the cupcakes! The cupcakes are a bit denser, because it was a pound cake recipe that was adapted a bit for cupcakes, and so this light and smooth frosting matched in wonderfully. A huge hit, and a definite keeper in my book! 4 dozen cupcakes vanished fairly quickly and my sons reported that the kids all loved them. :-)Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com1tag:blogger.com,1999:blog-1132888595453681945.post-28643787971020262002009-06-11T22:12:00.004-06:002009-06-11T22:50:51.175-06:00I did it again!That's right ladies and gentlemen. I cooked! Actually, I've been cooking up yummies all week, but today was the first day I remembered to take pictures before I started eating. Yesterday's dinner was some amazing grilled spare ribs with a dry barbeque spice rub and served with Alabama White Sauce- courtesy of my sister's blog- baked banana squash, and green beans with bacon. And not a single picture did I take! You'll just have to take my word for it that it was delicious and I'll make them again and tell you all about it.<br /><br /><br />Tonight however, was equally high on the taste points. <span style="font-size:180%;">Spinach-stuffed Flank Steak, Easy Cheesy Broccoli & Rice, <span style="font-size:100%;">and </span></span><span style="font-size:180%;">Fruit Tart.<br /></span><br /><br /><br />First, the steak. Flank steak is basically a large hunk of flat meat, with a very distinct grain line. A 2 lb steak was enough to make 8 of these steak thingies, and cost me about $6. Not too expensive....<br /><br /><br />1 2-lb beef flank steak<br />1/4 tsp salt<br />1/4 tsp black pepper<br />1/2 10 oz pkg frozen chopped spinach, thawed and well drained<br />1/4 cup grated parmesan cheese<br /><br />Score both sides of the steak in a diamond pattern by making shallow diagonal cuts at 1 inch intervals. Place steak between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound the steak into a 12x8 rectangle. Remove plastic wrap, season steak with salt and pepper.<br /><br />Spread spinach over the steak. Sprinkle with parmesan cheese. Starting from a short side, roll up the steak. Secure with wooden toothpicks at 1 inch intervals, starting about 1/2 inch from one end. Cut between toothpicks to make 8 1-inch thick slices.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0-fZpuWMsTT__KA5fIbq9g1Btn8omwgCT3ree2dyUQxI7StgqUXgwf3BiVwT79uUr4fQaTrK8kEhFSn7syHCADNvQLE6qma0cLnzrThhJYVfxkInV256Fi06t4yw3looc6o8H10wNUn8/s1600-h/IMG_1971.JPG"><img id="BLOGGER_PHOTO_ID_5346291556404642946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0-fZpuWMsTT__KA5fIbq9g1Btn8omwgCT3ree2dyUQxI7StgqUXgwf3BiVwT79uUr4fQaTrK8kEhFSn7syHCADNvQLE6qma0cLnzrThhJYVfxkInV256Fi06t4yw3looc6o8H10wNUn8/s400/IMG_1971.JPG" border="0" /></a><br /><br /><br /><br />My recipe said to place under the broiler for 12-16 minutes or until medium doneness. But how can I have this great grill and a gas tank with gas in it and not use it? Exactly. I placed a sheet of tinfoil on the grill grate, and had the flames at low. About 8-9 minutes on one side, then turned the steaks over carefully. Another 8-9 minutes and they were a perfect medium! After I let them rest for 10 minutes of course, and oh my! They were amazing!<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5346291571626848242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6ptV8zh7NQdHiAiL_1-NeeWB8QBnn-0OJK5hJqxCmZOQxa6e4z1f_6guoIdHlESrjlT0Nu5aKGrfWgA9EleCsOD_ZE86LH1N6HsoRhzQfBB_LrYeeos382nL6HSlpc20vWAD7tTI_mq7/s400/IMG_1983_edited-1.jpg" border="0" /><br /><br /><br />The cheesy broccoli rice was seriously easy. I had everything for it, and even my friend's picky 1 year old was licking the plate clean.<br /><br /><br />1 10 oz package frozen chopped broccoli<br />1 cup instant rice - the minute rice kind<br />1 cup water<br />1/4 tsp salt<br />1 cup shredded cheddar cheese<br /><br />Place broccoli, rice, water and salt in a pot. Bring water to boiling, stirring frequently to break up broccoli. Remove pan from heat and let sit 5 minutes. Return pan to heat and stir in the cheese, let it melt. This was a bit sticky, so I added a touch of milk.<br /><br />The kids loved it! And it was easy to do, cheap, and didn't do too bad with my glucose levels. A make again at our house, for sure.<br /><br /><br />Now, I have been trying to get dinner on the table by 6 every night, because that's when my sweetie comes home for dinner break. My friend had been hanging out, we traded sitting while the other hit the store for groceries. It's 5:15 when I get home, with this great meal in mind that would make lots of food. She is going to have to load up her kids, drive 20 minutes to get home, and then start her own dinner. Not cool! Of course I invited them to stay for some good food! And I was so glad I did, because my poor hubby couldn't come home for dinner and at least somebody was there to make yummy noises for me. We saved him some, don't worry.<br /><br /><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5346291574528805586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfo8haaUzJHcj_UQqfqEyKFAPYrYuNUlDP7_-z6A8_fAXveJQrXHjmP9iHgNpDTJEugZCGZlZu_6AgLE7JS69URzVwROffm3x-vkvIw2hfzCn2umkS236pfTmKnWsKdJTdzmMYn6YvyQz1/s400/IMG_1986.JPG" border="0" /><br /><br />Le Fruit Tart!<br /><br />I happend to have some pie crusts in my freezer from the holiday season, so I yanked some out this afternoon to thaw. Unrolled it into my tart pan and baked it at 450 until I remembered it was in there, luckily it was perfectly done.<br /><br />1 pkg cream cheese softened<br />1/4 cup sour cream<br />1 cup cool whip<br />3-4 tbsp splenda or sugar<br /><br />Stir together and spread in bottom of tart crust. I guestimated the sugar amount, I just poured in some splenda until it was sweet but not too sweet.<br /><br />1-2 nectarines, sliced. Or whatever fruit you feel like sticking in there.<br />Sugar free blueberry syrup, like the kind you find above the maple syrup at the store.<br /><br />Arrange the fruit over the cream cheese stuff. Drizzle some syrup over the fruit and refrigerate for about an hour. Slice and prepare to drool.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5346291578096006930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdEZC9Joa4PqgR65IaL1s3v7cyllxKgZCBvu_st5izkSwv6Wg8oi-x0g7-E_KXrT8Bzi8BxkZpsx-zGhyMxwNAr-Q_4B_0xc35rfKxba_u6WxnuuYLsPGF8enGLyRuNPWUnZm6VdTLBVM/s400/IMG_1987.JPG" border="0" /><br /><p> </p><p>My husband is lucky my friend left any of this for him! The entire dinner went together really well, and it all came together in 45 minutes. Or therabouts. We were eating shortly after 6, so if he had been home it would have been perfect timing. Now he has to eat reheated steak, which is never as good or as tender as fresh off the grill. *sniff*</p>Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com1tag:blogger.com,1999:blog-1132888595453681945.post-55091068533746535272009-05-28T19:37:00.005-06:002009-05-28T20:03:44.428-06:00Bacon and Sundried Tomato Alfredo!<div>Right, so I know it's been nearly 6 months since my last post, and for that I apologize. However, January and February were very busy, and in February we found out life was just going to get more hectic! We are expecting boy #4 around the middle of October! </div><br /><div></div><br /><div>So after 3 months of being too tired, and nauseous to really cook anything at all, in addition to my insane schedule of therapy and piano lessons, and then another 1 1/2 months of being just too tired and busy to cook much of anything inspiring, I am happy to say that I finally have found some energy!</div><br /><div></div><br /><div>So I dug around in one of my new cookbooks, a Weight Watchers magazine, because I have to really watch my diet since I have gestational diabetes. This is a 5 ingredient, 15 minute recipes magazine, which sounded perfect for me. It was so hard to choose, but I settled on a nice Alfredo and some grilled asparagus.</div><div> </div><div> </div><div> </div><div><img id="BLOGGER_PHOTO_ID_5341056307831356258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrviZHcGr4pXnRjN-2GCKwZmg8ot2ieFWm21ntTrb8k3qtOiXdf_dOuNWXEwjkw9KSmBu1RYWotu8z4TdCKW1mYeXtDiMc8B57qH9qaKIbOR9twP4WEA6GS_mZCjFE9wemeGM7JEP_k6n/s400/IMG_1925_edited-1.jpg" border="0" /></div><br /><p> </p><p>Bacon and Sun-Dried Tomato Alfredo Pasta</p><p>8 ounces multigrain penne</p><br />1 10 ounce package refrigerated alfredo sauce, or regular jarred sauce<br />1/2 cup sun-dried tomatoes, packed without oil and cut into julienne strips<br />4 slices bacon<br />1/4 cup chopped fresh basil<br />1/4 tsp black pepper<br /><br />Cook pasta according to package directions. Drain and keep warm.<br /><br />While pasta cooks, combine alfredo sauce and tomatoes. Cook over low heat, stirring occasionally , 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump. While sauce cooks, microwave bacon until crisp. <em>Takes about 1 minute per slice in my microwave, so about 4 minutes total.</em> Let bacon cool and crumble. Set aside.<br /><br />Combine pasta and sauce in large bowl. Mix in the bacon, basil, and pepper. Place in mouth and enjoy! <br /><br />My 2-yr old ate 2 servings of this, and my other kids gobbled up their plates too. If I wasn't watching my carbs like a hawk to avoid a 12 pound baby, I would have had seconds myself!<br /><br /><br />Grilled Asparagus<br /><br />1 pound fresh asparagus- I recommend the thin ones<br />1 tbsp olive oil<br />1 tsp balsamic vinegar<br />1/4 tsp salt<br />1/4 tsp garlic powder<br />1/4 tsp black pepper<br /><br />Prepare Grill. I set it to high, to heat the grill plate. Cleaned it off with a brush and turned it down to medium.<br /><br />Snap off the tough ends of the asparagus.<br /><br />Combine olive oil and next 4 ingredients in a large zip-top plastic bag. Add asparagus to bag, seal and shake to coat.<br /><br />Place asparagus on grill rack. Grill about 2 minutes or until crisp tender. I did this with the lid closed. Remove and serve immediately.<br /><br />I had to do a taste test of this, and um.... I could have eaten it like it was candy! It had this great smoky flavor, with just the right amount of a tang from the vinegar. I guess you could do this under the broiler and it would be fine, but is so much better with a grill!Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com1tag:blogger.com,1999:blog-1132888595453681945.post-62504202103993065882009-01-15T13:05:00.003-07:002009-01-15T13:15:27.211-07:00Cranberry Glazed HamIE- the only ham with personality at the church Christmas Party!<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVTi0YzxQ4w0wlP0N_DzM1j6A7szPga7doU8pZZ9p38zuQP6OAL2baHQYLkulRSnmwBlL3rE8aaEV_UpgPRNTYfec9m9lLDnMUhwekPJ6DdTgL9KoBGg0H7Ha7lEYLP_K0Ra8-iLi92Eg/s1600-h/IMG_1655.JPG"><img id="BLOGGER_PHOTO_ID_5291614278312742498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVTi0YzxQ4w0wlP0N_DzM1j6A7szPga7doU8pZZ9p38zuQP6OAL2baHQYLkulRSnmwBlL3rE8aaEV_UpgPRNTYfec9m9lLDnMUhwekPJ6DdTgL9KoBGg0H7Ha7lEYLP_K0Ra8-iLi92Eg/s320/IMG_1655.JPG" border="0" /></a><br />I volunteered to cook a ham for our church's Christmas party, even though we were planning on going to my husband's work party that same evening instead. No one else had signed up for it, so I figured I would. <em>(Don't worry, they had some last minute people decided to pitch in.)</em><br /><br />I didn't want to just do a regular, boring old ham. Or the normal pineapple clove thing.... Why not get a little festive? Again, I dug into my magic cupboards and fridge, and pulled forth the following glaze recipe.<br /><br />1/2 can jellied cranberry sauce<br />2 tbsp dijon mustard<br />1/4 cup brown sugar<br />1 tsp salt<br />splash red wine<br />splash of orange juice<br /><br />I mixed all these in a saucepan and heated them through. The ham came presliced, so I took a big thing of dried minced onion and had some fun. I inserted about 1/2 tsp in between each slice, which took a while but was actually quite fun. Then the glaze was liberally smeared over the ham and I placed it in a 375 degree oven for 20 minutes, covered with foil. Basted with the juice, reapplied the glaze, another 20 minutes. Took off foil, last bit of the glaze went on, back in for 10-15 minutes. Just enough to dry some of the glaze on. <br /><br />There was none of this left. I asked for my friend's honest opinion since I wasn't there to enjoy any. She said it was the most festive one on the table. And that while it isn't "the ham", the one recipe that she will always use when she cooks a ham, it was delicious enough that if it was on the buffet table, she knows which one she'll be taking! If anyone makes this, let me know what you think!Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com2tag:blogger.com,1999:blog-1132888595453681945.post-68535447433453998292009-01-15T12:53:00.003-07:002009-01-15T13:04:51.540-07:00German chocolate-ginger cake TrifleAgain, it seems like it has been forever. But I have decided to sit in one place for a while today, kicked my husband off the computer, and found some more recipes I never got posted!<br /><br />I had signed up for a dessert for our Christmas party but had no idea what I would throw together. I had about 3 boxes of german chocolate cake mix, some random pudding mixes, and a bunch of heavy whipping cream. Aha!<br /><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5291611934795533554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-HZ71NL7oFVLj3Pz05qjDjMJioj97ehVu1zAeTb3d74ARatWS2M5e3wF6mzRFPS2_n4PczFvZFNpHQmNY-sie4eMPrgjXrAfdvPtbJsoXcAvwT50-x4nU5_w6aD4BarY1Ugz5qO3cFo-/s320/IMG_1652.JPG" border="0" /></p><p align="center"> </p><p align="center"><br /> </p><br /><br />1 box of german chocolate cake mix<br />1 tsp cinammon<br />1/4 tsp nutmeg<br />1 tsp ginger<br />pinch cloves<br />3 eggs<br />1/4 cup applesauce<br />1 cup water<br />1/3 cup oil<br /><br />Mix together just like a regular cake mix. Grease a jellyroll pan or cookie sheet. Pour the batter in the pan, and sprinkle the top liberally with sugar. Bake at 350 for around 20 minutes. Cool and cut into 1 to 2 inch squares. <br /><br />1 box french vanilla and 1 box pumpkin spice pudding mixes, made with pudding pie directions so it is thicker set.<br /><br />Heavy cream and sugar<br /><br />Whip together with a little cinnamon for whipped cream, or add some cinnamon to cool whip.<br /><br />Layer together in a trifle dish, try to refrain from "tasting" too much of it. Chill for 2-3 hours. Send a full bowl to Christmas Party with friend, attend boring work party instead. Recover bowl from friend's fridge later with barely enough left for 1 serving!Michellehttp://www.blogger.com/profile/10969268214137270934noreply@blogger.com1