A Healthy Jalapeno

Chicken with Marsala, Mushrooms and Gorgonzola

2013-05-20T08:00:00.000-04:00

Sometimes a new twist on a "favorite" is just what a long week needs.

It's no surprise that with a husband deployed you are bound to have ups and downs throughout the year, and some days are worst than others. One thing that I can always come back to and count on to de-stress from life is cooking. When husby and I started dating I was a terrible cook, and I mean terrible, but he always ate whatever I was attempting to make. I made a mess, and he ate it, I tried a new recipe, and he ate it, I got better, and he ate it. He is just so amazing and supportive that way.

So what is a girl to do after a long struggling week with her husby's on the other side of the world... cook his favorite dish.

Chicken was a staple for our family growing up. This was something my mother loved to push, because chicken is healthy for you and to this day my brother and I are in very good health most likely for it. We ate so much chicken growing up that now as an adult I rarely choose chicken out to eat because it was the only dish offered to me for years so it can sometimes seem like the boring choice, but not this dish.

There is something about making his favorite dish just as if he were home with me that makes me not feel so far apart from him.

I made this recipe for husby back two or so years ago when I was really starting to get a hold on this whole cooking thing and a creamy chicken dish fit the bill for the night. I saw the recipe in a magazine and the photo really drew you in to the flavors in this dish.

It was love at first bite.

The blend of the dry marsala, heavy cream and gorgonzola was such a rich taste it could pass for an expensive truffle sauce. The paired taste is out of this world. When I first made this dish, husby wanted to "make-out with the plate" it was that good and he was bummin' that there weren't much leftovers. Now re-making the dish over a year later, the creamy flavor still comforts me. This is a must-make dish if I ever saw one and I know I will be making it every week when he comes home. I hope you try it out, you will not be sorry.

Chicken with Marsala, Mushrooms and Gorgonzola

Ingredients

1 lb boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 tbs garlic olive oil
6 oz cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
2 large cloves garlic, minced
1/2 cup dry Marsala
1/4 dry white wine
1/3 cup heavy cream
1-1/2 oz crumbled Gorgonzola (1/3 cup)
1 tbs chopped fresh rosemary

Trim the chicken and slice down the middle for two thinner patties; season with salt and pepper.

In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. The garlic oil add such a robust flavor to the chicken and makes the house smell delicious.

Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.

Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and white wine and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed.

Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediately by itself or over a bed of pasta, sprinkled with the remaining cheese and garnish with fresh rosemary.

Photos by A Healthy Jalapeno
Recipe adopted by Fine Cooking

Figs and Honey Cake {SRC}

2013-04-29T12:00:00.000-04:00

Spring is here!!

Spring time can bring on some of the best weather temperatures and the seasons most beautiful sprouting flowers, but it can also mean allergy season is in full effect. Only recently was I told by my doctor that I had seasonal allergies and was put on a daily nasal spray to help calm them, but this was a total bummer for me because I had snuck by pollen sensitivities for years. In learning about my new-found allergies, I also read that eating/consuming local honey can help you avoid or build up a small immunity to such pollen allergies due to the direct contact that you would have with flower pollen specific to your geographic area.

Whether this is true or not, I do not know.

Why share this small bit of odd information with you? Because it's SRC time again, and I found the most outstanding cake recipe on Enriching Your Kid, my secret blogger for the month. I was fascinated to read through her blog.

As a Clinical Psychologist by profession, Shirley blogs mostly towards parent looking for ways to enrich their kids, strengthen immunity and facilitate growth. She hit a cord with me when she explains how she writes and cooks healthy foods for healthy living, I mean could there be a better match for me?

Anyways, when searching for this months perfect find to share with you all I was drooling over her beetroot cutlets and sweet potato biscuits but when I came across her figs and honey cake I knew that was the one.

The perfect combination of springs sweetest of treats blended in a tasty batter had me tickled with excitement. I haven't made sweets or a dessert in a while so this was my full advantage to heat up the oven and bake away.

This past weekend brought beautiful weather to New England. I was able to lay out back with the pups and read, do a few DIY projects and bake up a few treats for Sunday. Honey is one of my favorite sweeteners, some of the best stuff that mother nature provides us, and it did wonders for my sweet tooth.

This cake was moist, honey-suckle sweet and delicious, and had the house reaching for a slice.

Spring is here, so soak it all up and enjoy.

Figs and Honey Cake
Servings: 8 slices

Ingredients
1 cup whole wheat flour
3 eggs
1 cup salted butter, at room temperature
3/4 cup sugar
1 cup dried figs washed, cleaned and chopped
1/2 cup honey (local is best)
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 cup powdered sugar (optional)

Sift flour and baking powder three times. Cream the sugar and butter together. Then whisk the eggs and add the beaten eggs and flour alternately to the sugar and butter mixture. Roll the chopped figs in flour and add to the dough, add ground cinnamon and pour into a greased cake tin.

Bake in a pre-heated oven or microwave at 200 for 40 minutes. Then at 170 for 15 minutes. Leave to stand for 20 minutes. Cool to room temperature and slide off the tin onto a wired rack.

Once cooled, drizzle the honey onto the cake slowly to cover the top. The honey will seep through till you see it no more. Then turn it over to the other side and drizzle the rest of the honey.

Sift powdered sugar over the top of the cake just before serving.

Recipe adopted by Enriching Your Kid
Photos by A Healthy Jalapeño

Zucchini Bacon Frittata

2013-04-10T08:00:00.000-04:00

Breakfast is an essential part of our mornings, but there are times or, let's face it, days where breakfast could also suffice for just about any meal in the day. It's just that good.

We were always told growing up that breakfast is the most important meal of the day, and only recently have I been noticing the benefits of that statement.

I have been building bigger and better breakfasts into my daily routine because it keeps me full through lunch, set's my metabolism and when I make big batches there is always leftovers on hand for a speedy lunch or I-don't-want-to-cook dinner.

Who doesn't love delicious leftovers?

Another piece of my breakfast trend that is new, and you might have picked up on small hints in this past post or the new label on my sidebar, is that I have been testing out and playing with different Paleo and Primal diet recipes. Does this mean I have had a revelation and am changing my diet completely, absolutely not... but let's just say there have been very strong arguments made as to why this ancestral, real food lifestyle can benefit your health and your waist line and I am listening.

I mention this only because as you know from my mother's birthday brunch and this past Easter that my family and I decided to have all things brunch on the menu. Our brunch menu was filled with quiches, fruit salad, french toast bakes and green salads, all of which were delicious and a huge change from our traditional full 3-5 course meal. What we didn't have, however was a breakfast option that didn't have all processed carbs like traditional quiche crusts have.

What's a girl to do?
Crustless quiche or frittata!!! I whipped this breakfast frittata up almost immediately and even thought my intent was to have pre-made breakfast for the week, it was all eaten up that night for dinner.

{Ergo breakfast makes an excellent dinner}

This frittata was light and fresh but maintained all the delicious flavored of the fresh veggies and salty bacon for a perfect breakfast.

Zucchini Bacon Frittata
Yields: 4 servings
Time: 30 minutes

Ingredients
8 organic eggs, whisked
1 small fresh zucchini, chopped
3/4 cup sweet onion, chopped
1 jalapeño, finely chopped
1 tbsp coconut oil
4 strips bacon, cooked and chopped or crumbled
1/4 cup shredded sharp cheddar (optional)

Preheat oven to bake at 350 degrees. Rinse and chop all veggies then, in an skillet, saute in 1/2 tbsp coconut oil for 3 minutes over medium heat. Remove veggies and set aside.

In a medium bowl, whisk eggs and then stir in cooked veggies and crumbled bacon. Coat quiche dish or oven dish with remaining coconut oil and pour egg mixture into the dish.

Transfer frittata to the oven and cook for 12-15 minutes. Slice and serve with shredded cheddar on top along with a dash of cracked pepper on top.

Recipe and photos by A Healthy Jalapeño

Parmesan and Herb Cheese Straws

2013-03-27T08:00:00.000-04:00

Bread and cheese... are there two better things in life then those?

Well, I have been slightly altering my diet even further these days towards the Paleolithic diet talked about here, and I think I am about to take the plunge into full blown Paleo. This means no more of these delicious, outrageously tasty ingredients for a little while. But only for a while.

I mean let be honest, I could say that I would just have 'one' but how many of us actually stick to the 'one and done' rule... not me thats for sure. If I was tempted by one, you can be sure there is two, three and maybe even four to follow, so I am testing this diet out.

I had made these crispy cheesy straws a few times before in the past and they keep coming back because they are so simple to make and the outcome is truly five star.

With Easter around the corner, I thought this would be an excellent time to break out this recipe again and share it with you all, and of course snack down on them before my diet kicks into high gear.

The cheese straws have a fresh crunch when you bite into them and the flavors of the herbs and nutty parmesan cheese are delicious. These straws are a huge hit, work as excellent serving table decor and are easy enough to pack up in an air tight container for the next day if my change they dont all get eaten (good luck with that).

Share them at your Easter get together or make them for your cutie along with breakfast in bed. Either way you enjoy them, as long as you are trying this recipe I am a happy girl.

Parmesan and Herb Cheese Straws
Servings: 16-20 straws

Ingredients
1 large egg (or egg white), beaten
few dashes of hot sauce
1 sheet frozen puff pastry, thawed but still cold.
1/3 cup parmesan cheese
2 tbsp chopped chives
1 tbsp minced fresh basil

1 tbsp minced fresh oregano
coarse ground black pepper

coarse sea salt

Place a rack in the center of the oven and preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

Unfold puff pastry on a lightly floured work surface and roll out just slightly. The puff pastry should measure about 10×12-inches.

In a small bowl, whisk together egg, hot sauce, and a splash of water. Brush the egg wash over the surface of the puff pastry. Sprinkle pastry with cheese and herbs, coarse pepper, and a bit of salt. Use the rolling pin to gently roll and press the toppings into the puff pastry.

Using a floured knife or pizza cutter, cut pastry lengthwise into about 1/2-inch strips. Hold each end of the pastry and twist several times. place the twisted pastry on the prepared sheet, about 1-inch apart.

Bake for 12 to 14 minutes, until puffed and golden brown. You may want to take the baking cheese straws out halfway through baking to flip. Allow to cool on the pan for 10 minutes before placing in a large glass to serve.

Cheese straws will last, in an airtight container at room temperature, for up to 3 days. They’re really best within a day of baking.

Recipe adopted by Joy The Baker

Photos by A Healthy Jalapeño

Lemon Lime Basil Cookies {SRC}

2013-03-25T12:00:00.000-04:00

I don't even know where March went, which in my particular situation actually this actually makes me a little happy. Having a husband deployed makes you wish hours, days and weeks fly by until they are safe home again, but March in particular was a very busy one for me.

This month for my {SRC} reveal I was introduced to a blogger that I knew I would have the sweets for. Ros over at The More Than Occasional Baker has been sharing rich, mouth-watering, topped with frosting desserts, sweets and treats for a couple of years now and I knew I would get lost searching around for the perfect treats that would fire up my sweet tooth.

Normally I am not all that big on sweets, not so much because of their sugary-stick-to-my-ass base but I am more of the salts kind of gal, like potato chips and salted fries. In fact, this past weekend I embarrassingly ate almost an entire bag of organic sea salt sweet potato chips.

I said almost. I couldn't stop they were just so good.

I want more.

Anyways, I didn't know which baked treat I was going to fall for being that there are so many that Ros has to choose from, or my thought was leaning towards which one would be a perfect dessert for Easter.

When I saw the words lemon, lime and basil all in the same sentence my eyes widened and I was in love. I am particularly fond of the lemon/lime combination as it has such a fresh cleansing taste, but then you go and add basil and you just kicked me right in the taste buds.

This HAD to be amazing.

The cookie dough was clearly taste tested before they were baked (always a must) and as expected, I did a little food dance to show just how excited I was for these refreshing and delicious cookies to finally bake up.

The look of these cookies is kinda fun too. The surprising green color that pops through is intriguing enough to have you reach for a bite and then you fall in love with the citrusy sweet sugar cookie. It's bliss.

This was such a great pick for this month and has me anticipating spring time and fresh fruits. Snow go away and bring on the warm weather, fresh delicious produce and soon enough my husby home to me.

Lemon Lime Basil Cookies

Yield: about 32 cookies

Ingredients 4 ounces butter, room temperature
3/4 cup plus 1 tbsp granulated sugar
1 egg
1/2 tsp vanilla
Zest from 1 lemon
1 tbsp lemon juice (about half a lemon)
Zest from 1/2 lime
2 tbsp basil leaves, finely chopped
1 3/4 cups organic bread flour
1/2 tsp baking soda
1/2 tsp salt

Preheat an oven to 375°F and line two baking sheets with parchment paper.

Cream the sugar and butter together until it is light and fluffy. Add the egg, vanilla, zests, lemon juice and basil and mix in well. Add the flour, baking soda and salt. Stir until combined and everything is evenly distributed.

Spoon the dough onto the lined baking sheets.

Bake in a preheated oven for 8 to 12 minutes. I baked mine for 10 (8 minutes will yield a very soft dougy cookie whereas 12 minutes will yield a crispier cookie).

Let cool for a couple minutes before removing from the baking sheet.

Note: If you wanted to freeze half of the cookie dough, you can simply roll the dough into a log and wrap tightly in cling wrap. This way you can "slice and bake" if you wanted when you are having that slight craving for some fresh cookies.

Recipe adopted by The More Than Occasional Baker
Photos by A Healthy Jalapeño

Happy St. Patrick's Day!

2013-03-17T11:05:00.000-04:00

I hope you are all out celebrating and cheering to good food, better friends and memorable traditions.

So, while I am out and about celebrating my Mc-heritage this weekend in Massachusetts, I wanted to share some of my favorite Irish recipes with you all that no St. Patrick's Day should go without.

Have a wonderful weekend!

Irish Soda Bread

Irish Cream Latte Guinness Cupcakes

Homemade Irish Baileys

Spiked Shamrock Mintshakes

My Irish Toast To You

"My friends are the best friends

Loyal, willing and able.

Now let’s get to drinking!

All glasses off the table!"

Avocado Deviled Eggs

2013-03-13T08:00:00.000-04:00

Easter is around the corner, so as we were planning my mother's 60th birthday brunch with the family I thought this would be a perfect time to test out a new spin on a deviled egg recipe that I have been craving for a while.

Easter is all about celebrations, getting together with family, eating delicious food, and of course lots and lots of eggs.

Avocados are one of my favorite cooking ingredients. Their healthy omega 3's are so powerful in burning belly fat and the smooth creamy texture is delicious in salads, sandwiches and even ice cream, yup I said it, ice cream.

This powerful fruit is also an excellent substitute for mayonnaise in deviled eggs to make them healthier and less fatty, and who doesn't love that especially when you don't lose any of the yummy flavor.

We ate these delicious and creamy deviled eggs up.

They were so festive, especially with the teasing 55 degree weather we had this past weekend, and made everyone eager and excited for Easter. We have decided that a holiday Brunch with a bellini bar would be a super exciting way to celebrate over the traditional sit-down dinner.

Avocado Deviled Eggs

Ingredients
12 peeled hard boiled eggs
2 ripe avocado peeled and pit removed

2 tsp whole grain dijon mustard
3-4 tbsp mayonnaise (or vegannaise)

2 tsp fresh lime juice
1 tsp freshly chopped parsley, plus more for garnish
Salt and pepper to taste

Cut eggs lengthwise and gently remove yolks. Set aside.

In a medium bowl combine egg yolks, avocado, dijon mustard, mayonnaise, lime juice, parsley and mash using a potato masher or two forks until nice and creamy. Season with salt and pepper to taste.

Add mixture into egg white holes with a spoon or to jazz up your deviled eggs, use a pastry bag with decorative tip and garnish with a chopped parsley.

Tip: for an even lighter version of this recipe, you can use only half the eggs yolks.
Recipe adopted by Mother Thyme
Photos by A Healthy Jalapeño

California Chicken Salad {SRC}

2013-02-25T12:00:00.000-05:00

Don't you just love good surprises?

I DO.

Every month we are given a SRC foodie friend and this month I was given MY friend Nicole. Now there are a few reason I love Nicole and her blog, mostly because we've been bloggy friends for a while but we also have a lot in common... ready?

We both grew up in Connecticut. My best friends name is also Nicole, aka Nic, and sometimes for fun we call her "little Nicki" because she hates it. I too totally wish I lived down south. I drive a Jeep. I love beaches but never get to them enough, and I live on the shoreline, sad. We have 2 dogs. I FEAR swimming in open water. Salty snacks over sweets. And most of all, we love to cook and bake.

Did I mention her last post was about Girl Scout cookies... in a cocktail? WHAT? I think I am in love.

Needless to say I knew this was going to be a fun assignment. After drooling over apple pie squares, fun salads and waffle ice cream sandwiches, I came across this chicken salad recipe that I knew I had to try.

I am a sucker for chicken salad, so this sounded perfect. It's a lighter take on the famous Waldorf salad that you can serve as a sandwich or over a bed of greens. Healthy and delicious... the best of both worlds and you can have this salad for a brunch, lunch or even dinner.

The flavor combination is the closest to Stew Lenard's chicken salad (the best) I have ever come, to which I have tried to replicate so many time and failed. Over a bed of spring mix lettuce, this was an awesomely delicious and light dinner and lucky for me there were tons of left overs for lunch the next day.

Now I just need to order myself a box of Samoa Girl Scout cookies and whip up that delicious martini. Yum!

California Chicken Salad

Servings: 6-8

Ingredients
1 small roasted chicken
1 cup of walnuts, finely chopped
1 cup of celery, minced
1 medium red onion, minced
2 cups red grapes, halved
2/3 cup mayonnaise

1/3 cup nonfat or low-fat plain yogurt
2 tsp lemon juice

3 tbsp whole grain Dijon mustard
salt and pepper

Once the chicken has completely cooled, remove the skin and set aside the pieces of meat (or if you are in a hurry you can buy a rotisserie chicken at the grocery store instead of cooking your own). Shred the whole chicken by hand into a large bowl.

Combine together the chopped walnuts, celery, onion and grapes. Lightly combine.

Add the mayo, yogurt, mustard, lemon juice and salt and pepper to the mixture. Combine so the chicken salad is evenly coated.

Eat as a sandwich or with a salad. My favorite is with a spring salad.

Recipe adopted by I Am A Honey Bee

Photos by A Healthy Jalapeño

Check out Nicoles blog, or follow her on pinterest and twitter.

Paleo Diet as Good as Any Other?

2013-02-22T08:00:00.000-05:00

The Paleolithic Diet is based on a belief that essentially brings humankind back to its roots. It is believed that by eating foods that were available in the paleolithic era could essentially rebuild your body's natural fat burning ability and fine tune your metabolism. Although some are skeptical of this diet, it does share a great deal of similarities with information we already utilize.

1. Fish - While on the paleolithic diet, fish is a very common source of food. Fish is also high in Omega-3 fatty acids which are good for the development of weight loss and healthier eating. Fish is included in nearly every diet plan in existence because of these reasons. It is a great source of proteins and nutrients that are beneficial to body development.

2. Vegetables - A great amount of organic vegetables are consumed while on the paleolithic diet. Of course, a great deal of vegetables are consumed in just about every diet out there. One of the most prominent aspects to eating healthier and reinforcing your physical fitness is eating more raw vegetables than you normally would. This doesn't mean you have to graze in a field to get what you need, but adding a more diversified mix of vegetables to your daily intake is always a good idea.

3. Fruits - Aspaleolithic man probably ate more as an herbivore rather than a carnivore, a great deal of fruits are also included in the paleolithic diet. Fruits are a great way to extract anti-oxidants, immunity enforcing vitamin C, calcium, and a variety of others depending on the fruit that is consumed. This is also beneficial to those who may have a sweet-tooth. As processed sugars are completely removed from the paleolithic diet, you can get your sweetness intake through natural sugars such as berries, pineapples, and a vast array of others.

4. Meats - Of course, any meat consumed on a true paleolithic diet consists of those that are organic and grass-fed. This is also a preferred method in most diets and reduces the chances of hormone-injected problems arising at later times. Although these methods are still under skepticism for promoting health concerns in humans, it is be better to remove the hormones all-together and not worry about such things.

5. Nuts - Many nuts are an excellent snack or topping for a variety of paleolithic foods. Walnuts and others have great nutritional value. However, these must not be confused with legumes. According to the paleolithic diet, legumes such as peanuts are off of the list. Some will speculate that removing legumes from the list is ridiculous as they offer a great deal of protein with little fat content. Yet, so do fish and most lean meats. Although almonds are considered nuts by many, they are actually more of a fruit.

6. Eggs - Eggs are included in many diets as a source of protein. Although dairy is completely taken out of the equation for the paleolithic diet, eggs can still be cooked without the use of butter or margarine. They can also be consumed raw if you are into that sort of drink. Even a paleolithicomlet can be whipped up that could be incredibly tasty and one of the healthiest breakfasts you've ever had.

While skeptics are concerned that removing dairy and grains could be detrimental to a person's health, the Paleo diet makes up for those losses within vegetables such as spinach and broccoli. If there is a vitamin or mineral provided by a specific food group that is banned by this diet, there are other sources for those within. In essence, there is no real threat from eating as our ancestors have once before several millennia ago.

Author Bio:

Jack Meyers is a regular contributor for www.nannybackgroundcheck.com. As a detective he wants to spread the knowledge of terrible things that can happen when people don’t fully verify the credentials of a caregiver or any employee. He also writes for various law enforcement blogs and sites.

Mini Pancake Bites

2013-02-11T10:07:00.002-05:00

This past summer when I was looking around every corner of the internet for different wedding ideas, DIY decorations and unique food favors, I heard somewhere the idea of serving up late night snacks for guests. I had been to a few weddings where after the reception they had hot pretzels handed out, among other things, but this had one idea in particular that really intrigued me, pancakes.

Now, husby and I decided on traditional country popcorn to be served up for guests at the end out our wedding which was a big hit, but this idea of mini single-serving pancakes stuck in my head. I made a single set last winter when I was making my hot apple pancakes with the leftover batter, but now I really wanted to make a whole heeping pile of these mini dollars.

So what better a time to break out the whisk and make pancakes then in the middle of the biggest snow storm to hit CT.

If you are snowed in (and I do mean literally snowed in) with over 36in of snow, you mide as well make some delicious snacks and snuggle up with the pups by the fireplace, am I right?

Plus pancakes are so much fun to make, for little or big kids. Remember my fun with fluffy fun pancakes?

These mini stacks of single-serving pancakes drizzled with maple syrup we're a huge hit. They were enough to indulge a little with a breakfast favorite without slurping down a 5-cake stack. We made some eggs, a quick spinach breakfast smoothie and these mini pancakes for a balanced and delicious 'snow-day breakfast'.

I know I found these with the mind-set of late-night wedding snacks but I think these would be excellent for holidays like Mother's Day or Easter, or even the perfect breakfast in bed for that special someone. Enjoy!

Mini Pancake Bites

Servings: 4

Ingredients
1 1/4 cup whole wheat flour
2 tbsp sugar
1 cup milk (I use almond milk)
2 tbsp vegetable oil
1 egg
Pinch of salt

handful of mint leaves, rinsed

1/4 cup blueberries

and your favorite maple syrup

Preheat lightly greased skillet or griddle to medium heat. In large bowl, combine flour and sugar. Add milk, oil and egg and mix with wire whisk until well combined.

Drop tablespoons full of batter into a hot pan until golden brown on both sides. Turn when bubbles begin to appear on the top.

Put stacks together with toothpicks and top with a mint leaf, single blueberry and drizzle with your favorite maple syrup.

Note: You can keep your pancakes in air tight container and store in fridge for about 4-5 days. To reheat pancakes, preheat your oven/ toaster oven for 5 minutes. Then place your pancakes in the oven/ toaster oven for another 5 minutes (with heat off).

*Makes about 8 - 10 mini pancakes

Recipe and photos by A Healthy Jalapeño

Crab Stuffed Mushrooms {SRC}

2013-01-28T12:00:00.000-05:00

Here we are, 2013. It came so quickly and before I knew it here we are at this year's first SRC.

My husband has deployed and since I knew the transition would take some time to get used to, I decided that SRC was the perfect venue back into my boggy world that I love so much. So for those of you that are an avid reader or maybe it's your first time visiting, I am back and ready for a whole new year of adventures in the kitchen.

This month I had the beautiful Mrs. "Houston" over at So Tasty So Yummy and boy did she give me a run for my money in choosing a dish to make. She has some outrageously delicious recipes that I will absolutely be trying soon like sweet potato gratin with gruyere and jalapeño jack popovers, and then let's not forget sinful desserts like red white and blueberry cheesecake bars, yummmm.

When I thought about this month's reveal and the fact that it is the week prior to the Superbowl, I HAD to go with an appetizer... and what better starter dish than stuffed mushrooms. I normally only get to enjoy stuffed mushrooms at wedding cocktail hours or fancy dinners, which as you can imagine are not all that often these days. But every so often I feel it necessary to make stuffed mushrooms as they are just too delicious.

This recipe is no exception to that rule. Small, medium or large baby mushrooms, are a perfect size for every appetite and give your taste buds all the flavor for a pop-in-your-mouth deliciousness snack. Stuffed mushrooms are amazing for football games, cocktail parties, girls' host party nights, and any type of night in which you want to stuff your face with awesomeness.

How could you go wrong? Crabmeat. Garlic and onion-soaked mushroom stems. Parmesan. A mix of all the good things in life, it's beautiful.

There is so much to enjoy with these pop-able appetizers that I am so happy I made them for this past Sunday's Pro-Bowl slash Sag Awards. They were gone in minutes, just as predicted. I doubled the batch and it still wasn't enough to keep us from gobbling them down. I was so pleased with this SRC pick and there was even the suggestion to use sausage instead of crab, and I would even go so far to try chorizo to add variety into this appetizer dish.

Crab Stuffed Mushrooms
Serving: 12-18 mushrooms

Ingredients
12-18 button mushrooms, stems removed
2 tsp olive oil (divided)
2 tbsp sweet yellow onion, finely diced
1 clove of garlic, minced
1/2 cup of lump crab meat
2 tbsp mayonnaise
2 tbsp Parmesan cheese
1 tbsp fresh parsley, chopped (divided)
Sea salt and freshly cracked pepper, to taste
Squeeze of fresh lemon juice, optional
1/4 cup of homemade bread crumbs

Preheat the oven to 350 degrees. Coat a round baking dish with cooking spray.

Remove the mushroom stems and dice them finely. Heat the olive oil in a small skillet over medium heat then add the onion and diced mushroom stems. Cook for 2-3 minutes or until tender and soft; add the minced garlic and cook, stirring constantly for 1 minute. Remove from the heat and let cool.

Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt and freshly cracked pepper, and a dash of lemon juice in a bowl. Add the cooked mushrooms and onion mixture then gently stir until well combined. Fill each mushroom with the crab filling until overflowing; repeat with the remaining mushrooms. Place the mushrooms into the prepared baking pan.

I like making my own bread crumbs and since this recipe already called for garlic and parsley, I whipped up a quick batch of fresh bread crumbs, but you can use store bought or panko crumbs. Combine the bread crumbs with the remaining teaspoon of olive oil and the last bit of parsley then mix until well combined. Sprinkle the bread crumbs evenly on top of each mushroom.

Place into the oven and bake for 30 minutes, or until the mushrooms are tender and the bread crumbs are golden brown. Serve immediately.
Recipe adopted by So Tasty So Yummy
Photos by A Healthy Jalapeño

Enjoy!

5 Ways to Break Unhealthy Habits in the New Year

2012-12-27T08:00:00.000-05:00

As the new year approaches, many people are contemplating their new year's resolution, a tradition that has been practiced for generations. Breaking bad habits and leaving nonsensical hobbies are usually the focal point of such contemplation. Unfortunately, it is easier and simpler to start unhealthy habits than to actually end them, considering the fact that most habits are addictive, such as smoking and drinking. It will take more than abstinence to permanently eliminate your unhealthy habits though. So, below are 5 ways that can help you do so in a safe manner.

Accept the Facts
Most people who have unhealthy habits deny the reality of the situation. You may very well be addicted to drugs, alcohol or cigarettes, or even food. Not recognizing this fact deters you from accomplishing the goals they set out to do. Acknowledge your habits and own them. Denial won't do you any good. You are merely fooling yourself. Your family, friends, relatives, and, most importantly, you know that these habits exist, so own them. Once you've accepted this fact, it will start to lose its power over you. It is absolutely much better to acknowledge your unhealthy habits than ignore or hide them.

Determine the Source
Understand where your bad habits spawned. What situation in your life caused you to develop this unhealthy habit? What problems led you to drinking alcohol or eat too much? After identifying where the bad habits come from, they are much easier to solve, since you can likely figure out how to avoid lighting those fuses, or at least work at stemming the problem at the source.

Identify Your Reasons
How easy it is to break unhealthy habits relies on many different factors, one of which is the reason why you are breaking it. If you break a habit for the wrong reason, there is a good chance the habit will rebound sooner or later. Do you want to feel better about yourself? Do you want to gain more energy or time for your family or friends? Do you want to look and/or feel healthier? Perhaps you wish to live longer than the average smoker's lifespan? Once you determine your main reason for getting rid of these unhealthy and often life-compromising habits, it will be much simpler to search for the right motivation and strategies to accomplish your goals.

Join Support Groups
There are a number of public and private support groups legally operating in different communities all over the country for people who need to work on fixing their lives. There are groups focusing on cigarette smoking, drug abuse, dieting, exercise, positivity, gambling and more. If you can't find one in your community, you can likely find one online.

Replace them With Good Habits
The bad habits you've flushed from your system should be replaced with good habits. For example, if you want to eliminate your habit of indulging in junk food and fast food, replace your diet with things that are both appealing to you and healthy. If you don't actively try to replace the unhealthy habit, it'll be much easier to fall back into it.

Janelle Harper writes about health, nutrition, addiction and mental health. Her most recent work has focused on the top schools for online counseling degrees.

From Our Family To Yours

2012-12-25T10:35:00.000-05:00

Husby and I find ourselves realizing how incredibly blessed we are. We will not get have a traditional first year of marriage or get to experience all the laughs and special moments together, but we have our family, our friends and our unconditional love for one other, and for that we are truly blessed. It’s my hope that everyone experiences these same feelings of merriment and joy, during this time of year.

This season is a time to open our hearts and find those special reasons to enjoy life’s little moments more fully.

Wherever you’ll be spending the season, I hope it’s Merry & Bright.

Cross your fingers our Connecticut Christmas is white!

See last years card HERE.

A Day of Remembrance...

2012-12-17T17:53:00.001-05:00

5 Ways to Stay Healthy Over the Holidays

2012-12-14T07:30:00.001-05:00

As the Christmas season approaches, people are getting much busier planning their holiday itineraries. Surrounded by such an electrifying hype, people easily forget to stay healthy over these festive weeks. From traveling to indulging in cholesterol-rich foods, the human body endures an awful lot of unhealthy or hard-to-deal-with things during Christmas holidays. For people who wish to step up their game and maintain optimal health over the holidays, below are 5 surefire ways to achieve their goals.

Get Involved

Rather than watching TV or eating all day, consider getting involved with the community. Volunteer here and there, and really stay on your feet and out of the kitchen. This way you're paying it forward, truly feeling the holiday spirit AND avoiding the excess calories that you'd consume just sitting around.

Food Fun

Even if you can't consume every confection on your Christmas table, help your family prepare for their feast. This way, you're not all by your lonesome. Furthermore, by involving yourself during the preparation, you can cite healthier alternatives for meal ingredients and suggest more nutritious dishes to make. Participate actively to bend decisions to the right curve. If your family members still insist on making decadent cake, suggest donating that dish to a local pantry in need of food for Christmas dinner.

Early Morning Jog

Early morning, between 4 to 6, is a great time to get in a quick workout. It isn't overcrowded with people or cars, despite being the holidays. Taking early morning jogs will help you stay fit, and you won't have to worry about leaving your loved ones behind while you sneak in some cardio. Though your calories burned will likely be replaced by your next meal, that's still ok. The key is to always stay dedicated to your long term wellness. A little indulgence here and there is perfectly acceptable, as long as your eye is always on the prize.

Holiday Parties

Christmas isn't complete if you can't celebrate it with family and friends, right? Though holiday parties are fun and exciting, it does leave you vulnerable to consuming too much food or drinking too much alcohol. A great way to keep your cravings and appetite under control is to eat a light meal prior going to the party. This way, you'll be satisfied with eating fruit platters or carrot sticks once you are actually at the party.

Caution

Most families and individuals spend their Christmas holidays out of town. During your stay at hotels or at your relative's house, make sure you keep an eye out for things that may compromise your health. For example, never drive under the influence, and be sure to keep an eye out for others who are less careful

In conclusion, staying healthy over the holidays is a great way to start the upcoming new year. However, you should aim to stay healthy and fit all the time, not just during holidays. A new year's resolution is only worth something if you stick with it!

Gregory Logan writes about health, nutrition and wellness. A nurse, he routinely writes for the Associates Degree in Nursing Guide.

Enjoy!

Espresso Fudgy Walnut Pinwheel Cookies

2012-12-12T07:30:00.000-05:00

This year I had the pleasure of participating in the 2nd Annual Great Food Blogger Cookie Swap. Food bloggers from around the world celebrate the holidays with all things sweet and scrumptious. Last year there was nearly 22,000 cookies sent around the world, how cool is that?

I am involved with cookie swaps with friends and co-workers but this 'swap' is exciting because you are sending and receiving cookies from all around the world. The idea is that you are each given three secret senders to bake a dozen cookies for each and mail your goodies off by a certain date. At the same time, you would receive cookies from three different surprise bloggers and thus, the great food blogger cookie swap was created.

This year was extra special and exciting because we were able to partner with Cookies for Kids’ Cancer so not only were we all able to make and share delicious cookies, but we're also supporting a great cause. Additionally, OXO® matched all our donations DOLLAR FOR DOLLAR!!!

Baking for a cause is much more satisfying (and did I mention, it's calorie free too)!

The cookies I decided to make were a recipe I tried last year and they ended up being husby's favorite, followed of course by my nutella chocolate chip cookies. There were barely enough left to cover my decorative cookie platters for our holiday parties and swapping them was not even an option. With that kind of response I was sold that these would be a perfect choice for a cookie swap.

These easy, good looking cookies are one of my favorites for the holiday season because not only do they taste amazing but they really jazz up a holiday platter with it's beautiful swirls and little drops of walnuts. Plus, they have the convenience of making them ahead of time and once you are ready to cook simply take them out of the fridge, slice and bake. I know for me, anything that I can make ahead of time makes my life soooo much easier.

A decorative and delicious slice and bake cookie, what could be better than that?

The three lucky recipients of my swap were the beautiful...

Susan @ Mercer and Sage
Stephanie @ CopyKat Recipes
Jeanette @ SweetJeanette

I hope you ladies all enjoyed each crumb just as I did (with all the added leftovers I made, yumm)!

Now that I have shared my favorite delicious cookie swap recipe with you all, I have three different batches of cookies that I received that are calling my name.

Happy swapping!

Espresso Fudgy Walnut Pinwheel Cookies

Prep: 25 min. + chilling
Yield: 30 Servings

Ingredients

1/3 cup canola oil
4 tbsp butter, melted and cooled

1/2 cup packed brown sugar
1 egg yolk
1/2 tsp vanilla extract
1 cup whole wheat flour
1/2 tsp salt
1/4 tsp baking powder

Filling:
1 cup (6 ounces) semisweet chocolate chips
1 tbsp vegetable shortening
1 cup finely chopped organic walnuts
1/3 cup sweetened condensed milk

1/2 tsp instant espresso
1 tsp vanilla extract

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Roll out dough into a 12-in. x 10-in. rectangle between two sheets of waxed paper; transfer to a baking sheet. Refrigerate for 30 minutes.

In a small microwave-safe bowl, melt chocolate chips and shortening. Stir in the walnuts, milk and vanilla. Remove waxed paper from dough; spread with filling. Tightly roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.

Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks. Store in an airtight container.
Recipe and photos by A Healthy Jalapeño

Enjoy!

Happy Thanksgiving!

2012-11-23T09:38:00.000-05:00

It’s much too easy to think of all the “things” in our lives that we wish we had, think we somehow need, or even foolishly think define part of our worth. On the contrary, it’s the “nothings” in our lives that truly matter most – the things that can’t be bought, that don’t collect dust, or whose value doesn’t fade over time. To my amazing husby, family and friends... I am so thankful to have each and everyone of you as a part of my life.

Thanks for No-Thing, and Happy Thanksgiving! ♥

Baked Oatmeal with Pumpkin and Bananas

2012-11-20T07:30:00.000-05:00

I don't know about you but I get carried away with pumpkin this time of the year. It's healthy, versatile and sets the warm, cozy tone that is fall.

We are lucky to live in Connecticut (despite times like Hurricane Sandy). Being in a state that gets all four seasons, we are fortunate enough to enjoy the snow cuddled up in winter, relax lakeside in the hot days of summer and smell the delicious warmth of a fresh pumpkin spice latte in the crisp of fall. There aren't many places like New England where you get to experience such extremes all year long... it's a beautiful thing.

With this year being so busy, getting married (in less than 4 months), having a huge year with work and now preparing for for deployments, it's easy to say that I haven't had the time that I would like to play around in the kitchen with all the delicious recipes I see in magazines arriving at my door monthly. What a tease.

Did I want to make amazing pumpkin recipes like I did last year, of course. So now here we are the week of Thanksgiving and I am finally getting my hands dirty. We are going to be spending Thanksgiving at my husby's grandparent's house and then again this weekend at my brother and sister-in-laws so since we aren't hosting I decided to make a few side dishes and a special breakfast bake to get us in the spirit of the holiday.

I have been looking for oatmeal breakfast recipes that you can make ahead of time and is easy to put together. This recipe embrases both concepts and falls perfectly in line with my warm and cozy fall mood.

There were a bunch of bananas that we had bought that were a little past their due date which meant they were perfect for a bread or a breakfast bake just like this. The smell of cinnamon and pumpkin filled the house so you know I jumped at the first bite immediately. Sooooo good.

It's make-ahead convenience brands this perfect for breakfast around the holidays with a large crowd or you can just make this for you and your hunny-bun to cozy-up on the weekends. Either way... it's a keeper.

Baked Oatmeal with Pumpkin and Bananas
Servings: 6 (Serving Size: 1/6th)

Ingredients
4 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
1 (15 oz) can organic pumpkin
1 tbsp honey
3 tbsp brown sugar
1 cup uncooked quick oats
1/2 cup chopped pecans
1/2 tsp baking powder
3/4 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of salt
1 cup original Almond milk (or any milk you desire)
1 egg
1 tsp vanilla extract

Preheat the oven to 375°. Lightly spray a 9 x 9" ceramic baking dish with cooking spray or coconut oil (my favorite); set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together. In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas. Next, pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the the top.

Bake the oatmeal for about 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Photos by A Healthy Jalapeño

Recipe adopted by SkinnyTaste

Calories: 226 • Fat: 6 g • Carb: 41 g • Fiber: 4.6 g • Protein: 6 g • Sugar: 23 g
Sodium: 77 mg (without salt)

Creamy Tuna-Loaded Sweet Potato Skins {and a Cookbook Giveaway}

2012-11-16T07:30:00.000-05:00

As you probably know by now, I am willing to try just about anything.... just about.

There was the Avocado Buttercream Frosting over Banana Cupcakes, Dark Chocolate Mousse made from tofu and who could forget the newest "never before tried" Apple-Cinnamon Clafoutis.

I still would looooove to know where that name came from?

So when I heard from my girlfriend at Our Tiny Place about an Indian Baby Food book review and giveaway, you know I was curious enough to take the challenge.

Now I did have my concerns, trust me. I mean, her book is based on baby and youth food and with me not having children of my own {yet}, what was I going to be really interested in that I would like? More importantly, what you would be interested in reading about?

But that was also part of the fun, and the challenge.

I am a huge fan of spices obviously, so while poking around Zainab's book I found so many "superfoods" and spices that I never knew were so good for me.

Garlic, of course I eat it and I know it's healthy.

Ginger, as mom taught me growing up, is good for easing your stomach. Insert "real ginger" in ginger ale, especially when I was sick.

But did you know that basil, coriander, nutmeg and even black pepper are also superspices? These, along with a bunch of others, are all perfectly integrated in all the recipes that are shown here in this cookbook and why they are all "superspices" when it comes to our bodies and the bodies of our little ones.

The book is broken up by stages: 7 months plus, 10 months plus and 1-3 years and up. There is an Avocado Whip recipe in there that I have been trying to get creative with how I can use it over a dessert or as a topping. It sounds that good, and so simple to make too.

Among other delicious choices I decided to land on this tunafish-loaded sweet potato. Sweet potatoes are like crack to me, they are so delicious and so good for you that it's a win-win all around.

Tuna... in a sweet potato??? Hmmm, how was this going to taste mixed together?

Well, when I saw dish and that it was made into a meal I was all over it, plus there are so few ingredients and it can be made in less than 10 minutes in the microwave. It's like the perfect "home-cooked" meal for lunch.

Zainab says...

"A great meal to coax your little one in to eating tuna, a hugely beneficial oily fish packed with essential omega 3 fatty acids, essential amino acids (protein) and B vitamins. A stronger tasting fish no doubt, but the sweet potato complements the strong flavour of the tuna beautifully making this an exceptionally scrummy meal. "

And I couldn't agree more.

This was filling, flavorful and tastier than expected. I am a big tuna fan however I shy away from it at times because I want to avoid all the heavy fats from mayonnaise but this is a perfect solution.

Creamy Tuna-Loaded Sweet Potato Skins

Total time: 10mins
Yields: 2 servings

Ingredients
1 medium sweet potato — scrubbed, washed, pricked all around
3¼oz (90g) tinned tuna (in spring water) - drained
1 tbsp full fat cream cheese
Pinch of ground black pepper
Pinch of dried mixed herbs (optional; I used chives)

Place the sweet potato in the microwave and cook on high for 6-7mins until tender to the touch. Once cooled (but still warm enough to melt the cream cheese), cut the potato in half lengthways, scoop out the flesh and place it in a bowl.

Flake in the tuna and add the cream cheese, black pepper, and mixed herbs. Combine and mash all of the ingredients together whilst ensuring some soft lumps have been left. Spoon the mixture back into the jackets if you wish, although it is not essential (I like to do this because it makes the meal look nicer). Serve to baby warm.

Photos by A Healthy Jalapeño
Recipe by Zainab Jagot Ahmed

Indian SuperMeals: Baby & Toddler Cookbook

by Zainab Jagot Ahmed

This book has so many delicious and healthy options for your babies, toddlers (and grown-ups) ... and the really exciting news is that I am giving away two e-copies... which means you can download it to your iPad, iPhone, PC, laptop, Kindle, or Android phone! So is accessible to EVERYONE!"

This book has every last detail that you could possibly need to know about the appropriate ways to cook for your baby, plus 60 recipes for babies 7 months and up.

Enter below for your chance to win.
Good Luck!

a Rafflecopter giveaway

Can't wait and want to buy the book??

You can find Zainab's book on Amazon.com and Booksamillion.com.

Veteran's Calling For The Cavalry: {Brewing Co. that is}

2012-11-12T17:28:00.003-05:00

In honor of Veteran’s Day I wanted to share something truly awesome with you all.

Husby is an Army veteran, serving 11 years (thus far) and two tours in Iraq, so when it comes to honoring our military, nothing is closer to my heart. Our soldiers, past and present, give so much to our country and they deserve our utmost respect and appreciation.

The Brewer:

Mike McCreary, Owner and Brewer of Cavalry Brewing, Co., is also an Army veteran. Mike was serving active duty for three years and in the Army reserves for 19 years when he was deployed to Iraq in early 2003 with husby. Mike also happened to be Paul's former executive officer.

via

As Mike mentions through his companies About Me section, “He went overseas with some of his best friends and we all make it back alive despite many close calls.” Cavalry Brewing, Co was born when Mike was laid off in 2008 in the recession and decided to combine his love for beer with his stories in the military and the friends he served with.

His brew line is a tribute to them and all the soldiers that fight for this country.

Fortunately, Paul and I have the pleasure of living not too far from the brewery and we’ve stopped down a couple of times to say hello {…and enjoy a few beer tastings}. Mike is such a warm and welcoming man who truly has a love for beer. You get the warm and fuzzies just knowing the background of the company but the really exciting part comes when you actually taste his beer.

Cavalry Brewing uses a traditional English brewing method on American equipment to create fresh and flavorful ales and stouts that all palates would enjoy. Each beer is a balance between barley and hops to provide an easy drinking ale or stout.” Calvary produces authentic, delicious, and most importantly, fresh delicious examples of English beer.

via

We have been buying Cavalry’s line-up since they opened and each day more and more stores are selling his product.

Paul and I ordered two quarter kegs for our rehearsal dinner for our close family and friends to enjoy, Hatch Plug and Article 15. We also got a 30-pack of the traditional Bud Light (normally Paul’s favorite) for those that didn’t want to be adventurous. The next day and two empty kegs later there was still the full 30-pack of beer floating untouched in the barrel. Needless to say it was a huge hit and is now requested for all family reunions and get-togethers.

Upon returning the keg before we left for our honeymoon, we got to chatting with Mike and decided to pick up another quarter keg to bring with us, this time the XLimited Edition. We were spending the first couple of days with friends so there we thought it would be a great addition, and we were so right. It’s the perfect beer to sit back and enjoy. So much body and flavor with a crisp clean finish, delicious.

In bringing back this last keg, I wanted take a few pic’s of the brewery so that I could share this wonderful company with you all. The symbolic history, patriotism and the pour are all reasons to go pick up a six pack of Cavalry labeled beer and see for yourself why this local brewery is growing and growing.

The Line-up:

Article 15 Ale

Article 15 is a non-judicial punishment administred by a commander in the military. It usually results from someone getting caught doing something very stupid. The operative term is "getting caught". This beer is dedicated to those that dodged the Article 15 bullet and to those that did not.

X-Limited Eddition

Like a missile, this beer will be launched only if YOU the drinker deem it so. In the military an "X" means it's experimental. Critique this beer by using the lot number on the side of the label. Click on "X-Limited Edition", input the lot number & leave your comments. Let us know if it's a Patriot or a Scud!

Marauder

Not for the weak or fainthearted. Marauder IPA is a tribute to all rangers past and present that have been arriving at the cutting edge of battle since 1776. This beer is dedicated to the rangers that have sacrificed their lives for our country. Have one for the airborne ranger in the sky. Rangers lead the way!

Hatch Plug Ale

A happy tanker is a fat tanker and a real fat tanker is a Hatch Plug. This beer is named after a 1st Lieutenant that was traded for six M-16’s to another unit prior to departing for Iraq in early 2003. Hatch Plug went on to run the Baghdad airport and helped establish the telecommunications system in the region. Despite what we did to him he remains a good friend to this day.

Dog Soldier Golden Ale

Dog Soldier covered the eastern Baghdad area of operations and was made famous by a reporter who published his disdain for those running the war. Despite his faux pas his performance was exemplary and he was instrumental in providing water and food to thousands of Iraqi’s in his AO. DSNQ

Nomad Stout

Nomad is a good friend that led a team in eastern Baghdad with a base at the Al Rustimayah war college in southeastern Baghdad. He was the only officer in our group to be wounded and this came from an Iraqi ceiling fan. We promptly shot the fan and transported the wounded soldier to the aid station where he received three stitches.

Big Wally Porter

Big Wally Porter is named after our commander in Iraq during operation Enduring Freedom/OIF 1. He was and still is an excellent leader that was even handed but, at times loud (hence the name). Through his leadership and concern for the soldier we managed to leave Iraq with many close calls but, no losses.

Cavalry Brewing Co.

Oxford, Connecticut

(203) 262-6075

info@cavalrybrewing.com

website

To find them outside of Connecticut, go to BeerJobber to have Cavalry delivered to your door.

Happy Veteran's Day to my Husby!!!!

2012-11-11T18:02:00.001-05:00

To my Husby,

You have given up weekends, weeks months and years for our country. You have given up time with your family and friends over and over again to defend whatever your country asks of you. You are there for your soldiers at home and down range. You have had the heart of an American soldier for as long as I have known you and never fail to jump at the chance to defend our country.

I couldn't be prouder of the man you are and I am eternally grateful for all you do and continue to do.

Love you!!!!!

xoxo

Our freedom doesn't come free.

To those that have served our great country and to those that still serve today...

Thank You!!!

Crisp Garlic and Parmesan Brussels Sprouts

2012-11-05T07:30:00.000-05:00

I know what you must be thinking.... brussel sprouts, really?? Why would I want to make, eat or even read about brussel sprouts?

Well, because they are AWESOME.

Seriously, I love my greens and try to eat them everyday however brussel sprouts were never on that list. My mother used to give them to us when my brother and I were kids but what kid ate all their veggies? Nevermind "sprouts".

I saw this recipe and I have to say that the picture got the best of me and I thought if I've tried some crazy recipes in the past like Brown Sugar Banana Cupcakes with Avocado Buttercream Frosting, then I could muscle up the courage to make my feared green veggie.

These sprouts were so flavorful, nutty and delicious. We served them up hot with grilled chicken and then I had them again cold the next day for lunch. They heart of the sprout stayed crunchy while the outer leaves were baked up soft and fragrant.

I am an official "sprout" lover now and I am not looking back. I am telling you they are perfect to add to any lunch of dinner menu, and it's a delicious way to get that daily dose of healthy greens.

Crisp Garlic and Parmesan Brussels Sprouts
Serves: 6

Ingredients
1 lbs brussels sprouts, trimmed, and halved
1 tbsp olive oil
1 1/4 tsp garlic, minced
1 tbsp grated lemon zest plus lemon wedges for serving
1/4 cup walnuts, chopped
Salt and pepper
1/4 cup grated parmesan romano (1 ounce)

Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, garlic, zest, and walnuts. Season with salt and pepper. Roast until sprouts are crisp and golden around edges, 10 to 12 minutes.

Sprinkle with parmesan and serve with lemon wedges.

Photos by A Healthy Jalapeño
Recipe adopted by Everyday Food

Last Post: Apple-Cinnamon Clafoutis

Enjoy!

Hurricane Sandy Support {All The Way From Iowa!}

2012-11-03T09:00:00.000-04:00

It's amazing what you can learn from a friend and what random friends can do to touch your heart without them ever knowing.

A great blogger and foodie friend Kristin from Iowa Girl Eats, hosts a "Friday Favorites" piece about all her favorites in a plethora of topics from around the web. Yesterday she reached out to us out East with her concern and support.

"Favorite help: American Red Cross Disaster Relief. As I mentioned, the devastation on the east coast caused by Hurricane Sandy continues to sicken and sadden me. Please consider donating to the American Red Cross’ disaster relief fund to help our friends in need, if you are able!" Read more Here

Luckily for my husband and I, we never lost power... but we must have been in the small 1% because all of our friends and family weren't as lucky. We had my sister-in-law staying with us as well as a few friends this week to share the wealth of a hot shower, hot meal and of course plug-in's so that we could all keep trekking along with our day-to-day jobs. It was the least we could do after last years storm when we were without power for 8 days during the Noreaster blizzard that whipped through Connecticut last October, and our friends and family opened their doors to us.

The storm has been devastating to the Northeast, to say the least, but with people like Kristin sharing compassion and support, the gesture is overwhelmingly appreciated.

Thanks Kristin!!

Apple-Cinnamon Clafoutis

2012-10-29T12:29:00.005-04:00

Yay, it's reveal day!!!

With the wedding and honeymoon behind us it's been quite the adjustment getting back into our regular routine. Sleeping in doesn't happen when you have work to get to everyday and Tuesday night cocktails are non-existent but instead we're back to the gym and responsibilities. But there is some fun in getting back to reality, I get to get back into my cooking routine with a whole bunch of new and beautiful appliances thanks to our amazing friends and family.

Today's Hurricane Monday kicks off with one of my favorite days, Secret Recipe Club reveal. My Judy The Foodie had some amazing recipes to look through on her blog. I thought to myself if we are going to be locked in the house for the next couple of days/weeks or not going to have power for me to be able to use our pretty new appliances then I wanted to take this weekend and bake up something delicious.

When looking through all her delicious recipes I was hooked on three and it took me a while to final make my decision. I was caught between Banana-Basil Smoothie, Hurricane Hurricane Hurricane Cocktail (for obvious reasons) and then her Apple Cafoutis. I was excited to learn that just as I didn't know this name, neither did she. I liked the idea of this dessert because it was perfect for the fall season with fresh apples and it was a dessert I had never heard of before.

I love new creative treats!

Clafouti is sort of a cross between a flan and a fruit-filled pancake. Any fruit can be used in making this treat, including cherries, pears, peaches and plums, whatever the season or your stomach calls for. It puffs up dramatically during baking, then collapse. The perfect way to serve this is by letting it cool for a minute and then serve warm with a dusting of confectionary sugar. If you are having this for dessert, it would pair perfectly with a nice scoop of french vanilla ice cream or leftovers make a delicious breakfast treat.

We had these right out of the oven after cooling a minute and it was AMAZING! The consistency of the treat was perfect, almost like a puffed apple pancake...yum.

Apple-Cinnamon Clafoutis

Makes: 6 ramekins/ servings

Ingredients
For batter:
2 eggs
1 egg white
2/3 cup raw sugar
2/3 cup whole wheat flour
1 cup almond milk
4 tbsp butter, melted
1 tsp vanilla (or almond) extract
2 tsp cinnamon
1 tsp lemon juice

For the apples:
1 tbsp butter
4 apples
1/2 cup raw sugar
1 tsp cinnamon
3 tbsp rum (or spiced brandy)

confectioners' sugar, for dusting

Preheat oven to 350 degrees. Butter or spray 6 ramekins and then dust with a coating of sugar in the bottom of each. Whisk together eggs, sugar, flour, milk, butter, vanilla, cinnamon and lemon juice to form a pancake – like batter.

Peel, core and cut apples into 1/2 ” slices. In a large skillet, melt 1 tbsp butter over medium heat and then stir in the sugar and rum. Add the apples stirring to coat with the sugar mixture. Cook for about 10 minutes, stirring occasionally, until the apples begin to soften.

Pour 2/3 of the batter evenly into the prepared ramekins. Place the apple slices in the pie pan, reserving the liquid in the skillet to glaze the clafoutis when it’s done baking. Pour the remaining 1/3 of the batter over the apple slices.

Bake in preheated oven for 30-35 minutes, until it’s golden and the centers are set. Clafloutis is done when golden brown and set in the center (will still be somewhat jiggly).

Pour reserved butter/sugar mixture from skillet over the top of each ramekin. Serve warm or cool.

Photos by A Healthy Jalapeno
Recipe adopted by My Judy The Foodie

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Enjoy.

Harvest Butternut Squash, Bacon and Spinach Cheese Pizza

2012-10-22T19:27:00.001-04:00

I'm BACK!!!

We put on our best, walked the isle, said "I Do", kissed and squeezed, celebrated with friends and family, drank Jack n' lemonades, devoured the Mac n' cheese bar, danced the night away, honeymooned the Cape for Oysterfest and Octoberfest and came home a relaxed, smiling and happy newlywed couple. The last month has been a whole lot of planning, planning and more planning but at the end of the day it was all worth it and we are so happy.

But now... I am back, back in the bloggin' groove!!

(a little NY Groove KISS reference there, lol)

We got home late Saturday night so that we could take our time on Sunday unpacking and watching the football games before heading back to work on Monday. Being that my mind was still on vacation mode, I wanted to end the night with the best honeymoon "harvest" Sunday-night pizza dinner.

This recipe hits every tastebud, a happy blend of sweet and savory with it's all-star ingredient, butternut squash, leading the comfort flavors for fall. We devoured this pie and it just topped off our honeymoon ending it with a smile.

Butternut Squash, Bacon and Spinach Cheese Pizza
Yield: Makes 8 slices

Ingredients
2 cups cubed butternut squash (1/2-inch pieces)
1 tbsp plus 1 tsp olive oil, divided
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 small red onion, halved and thinly sliced
1/4 cup all-purpose flour
1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature
2 cups chopped fresh baby spinach

4 oz fontina cheese, shredded
2 ounces crumbled goat cheese

6 slices of bacon, cooked and crumbled
1/2 tsp dried thyme
2 tbsp cornmeal

Heat oven to 400° and put pizza stone on bottom rack (Heating stone with the oven keeps the dough from sicking). Toss squash with 1 tsp oil, salt and pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tbsp oil. Cook onion (season with salt and pepper), stirring, until light brown. Remove from heat.

Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, bacon both cheeses and thyme. Dust stone (or inverted sheet) with cornmeal; place pizza on it and bake until crust is crispy and cheese melts, 10 to 12 minutes.

Photos by A Healthy Jalapeño

Recipe adopted by Epicurious

I am so excited to be back! My camera-baby is in the repair shop for shutter problems so please excuse my photos for the time being but I promise I will do my best to bring everything back to speed soon.
I guess I will just have to make this recipe again, yay! :)

Enjoy!

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Harvest Butternut Squash, Bacon and Spinach Cheese Pizza

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(203) 262-6075

info@cavalrybrewing.com

website

To find them outside of Connecticut, go to BeerJobber to have Cavalry delivered to your door.