Apron Strings to Diamond Rings

Rustic Country Breakfast

2013-02-09T07:50:00.000-06:00

Snow days call for an extra special breakfast. With more than 12 inches on the ground, I'm in for a good bit of shoveling this morning and needed something hearty. My favorite breakfast, which I'm pretty sure I've inherited from my father, is eggs, bacon and toast, with a glass of black coffee and orange juice. Unlike my father though, I add veggies and cheese to the meal.

This morning I toasted 2 pieces of homemade bread, scrambled eggs 1 egg and 2 egg whites with peppers, spinach and tomatoes, and baked bacon.

Yep, BAKED BACON! AMAZING! This is probably the whole reason I'm writing this post... to share my discovery of baked bacon. I've seen it all over Pinterest, heard about it via the Food Network, but never tried it. Well, I'm here to say I should have tried it sooner because it is beyond incredible!

It melts in your mouth, crumbles beautifully and tastes delicious, plus it has no fatty pieces to throw away. And it's super simple. Heat the oven to 400˙, put the bacon on an edged cookie sheet or in a casserole dish, bake for 20 minutes (or until done). I like to empty the grease out of the pan then continue to bake it for another 5 minutes. Place it on a paper towel to absorb any extra grease. It's that simple! You can of course replace the bacon with turkey bacon, however I have not tested the baking bacon with turkey bacon. If you do, let me know how it turns out. Enjoy and Happy Eating!

Sunday Afternoon Bread Baking

2013-02-05T17:27:00.001-06:00

This morning all I wanted was fresh bread. Like the kind you get at your local family owned bakery... but I didn't want to spend $10. So I took to Pinterest to find the 'perfect' recipe. Unfortunately, it's a lot harder to find such a recipe. Many recipes are super easy, no-kneed, using 3-4 ingredients but required 12-14 hours to rise. Although I had 12-14 hours, my stomach and taste buds were only willing to wait 3 hours at most.

I finally found a recipe that was faster, but made 2 loaves... and I, being one person, only needed one loaf. So I made some amendments, tested it, and, if I may say so myself, turned out wonderfully!

Ingredients:
1 1/2 cups of warm water
1 packet of fast acting yeast
3 1/2 cups of flour
1 1/2 teaspoons of salt
1 teaspoon of sugar

Add the yeast to the water... let sit for a few minutes.

Do NOT use HOT water, or you will kill the yeast.

Mix the flour, salt and sugar together

Add the yeast and water, mix slowly and carefully, folding as you go.

Try hard not to over mix, or the bread will end up tough.

After about 10-15 turns, it should look like this.

Cover for 2 hours. I like to take a towel, wet it, microwave it for 30 seconds and place it on top of the mixing bowl. It provides the bread with a warm place to rise.

This is after 1 hour of rising. 1 more hour to go!

Flour a surface (I used a baking sheet) and lightly flour your hands to keep the dough from sticking to them. After the dough has sat for 2 hours, pull it out of the mixing bowl, form it into a round (No Kneeding!), cut a few lines into it and pre-heat the oven to 450˙.

Put the pot in the oven while you pre-heat it. This will help give the bread a crunchy crust and bake faster. When the oven is ready, take the pot out (careful, it's HOT!), lightly grease it with Pam, sprinkle a little flour into it, then place the dough into the pot. It's okay if it loses shape or the lines cut into it. Put the lid and bake it!

Bake for 30-35 minutes (I suggest 35 minutes). When it's done, remove the lid and let it sit for a few minutes.

Pull it out of the pot and let it continue to cool on a cooling rack.

The bottom of the bread

Enjoy with olive oil, butter, or just plain!

Feel free to share... Photos are original, please give credit to Jeanne Marie, ApronStringstoDiamondRings
©ApronStringstoDiamondRings All Rights Reserved

Mac 'N Cheese, Please!

2012-05-28T09:37:00.001-05:00

To all my readers, I have been absent from my writing for over a month, and to apologize I have one of the simplest, yummiest, All-American foods for you! Today, being Memorial Day, many of us gather together to celebrate and remember the men and women who risked their lives for The United States of America. We celebrate the holiday with parades dedicated to our troops, moments of silence, The National Anthem and then many of us come together for an All-American feast of hot dogs and hamburgers smothered in Heinz Ketchup, pasta and fruit salads, apple pies, and so much more.

Almost every year, at any U.S. holiday, whether it be Memorial Day, Fourth of July, or Labor Day, someone always brings Mac 'N Cheese. A childhood favorite for most, it has become a posh and high end side dish at many famous restaurants, especially when made with gourmet cheeses. Restaurants in New York City such as Blue Smoke ($8), DuMont ($15), and in Chicago, Rockit Bar and Grill ($15), Wilde ($14), just to name a few, have top-rated Mac 'N Cheese! So here's a simple, basic recipe to get you started on creating your own 5 Star Mac 'N Cheese.

Makes 1-2 servings

2 cups of pasta (shell, corkscrew, elbow, penne, etc)
2 Tablespoons of butter
2 Tablespoons of flour
pinch of salt and pepper
1 cup of milk (I used 1%)
1-2 cups of grated cheese*

Start by cooking the pasta as directed on the box. The cheese sauce will take about 4 minutes to make, so plan accordingly. You can also cook up the pasta first, drain it, and then start the roux. To start the roux, melt the butter in a sauce pan on medium heat. Add the flour and stir until it becomes pasty. Sprinkle in the salt and pepper. Then add the milk. Continue to stir so it thickens but does not scald. (Having the butter and flour should prevent it from doing so, but I always like to take precautions). Once it has completely mixed together and thickened up a bit, add the cheese. Again, stir until smooth. The result should be a medium thick sauce that is easy to pour but sticks to a spoon when dipped in. Add more milk or cheese if you need or choose. Always taste it before continuing! Add the pasta and mix. This is your basic mac and cheese. If you wish t to give it a browned top, place the mac 'n cheese in a casserole dish, and either throw it in the an oven at 400˙ for 10 minutes, or place it under a broiler for a minute or two. Add crunch by mixing 1/4 cups of bread crumbs with some extra grated cheese, placing it on top, and broiling/baking it. Serve immediately.

Feeling adventurous? Try browning some onions or garlic, and adding it to the roux. Or create your own twist on the dish with meats or vegetables. Be confident and conquer the kitchen! Happy Eating, and Enjoy!

*Good cheeses to use: Cheddar (Sharp, mild, white, yellow), Pepper or Monterey Jack, Swiss Gruyère, Gouda

*©ApronStringstoDiamondRings All Rights Reserved

Burger with Quinoa and Asparagus

2012-04-24T19:39:00.000-05:00

With my time in Chicago coming quickly to an end, and spring just around the corner (weather wise, at least), it was time to clean out the freezer and add some color to my plate. When I buy meat, whether it be beef, turkey, chicken or pork, I usually buy more than I'll eat so I can freeze it and have some at my fingertips for a quick meal.

A few weeks ago I made Blue Cheese Burgers and froze a few extra patties. With some fresh asparagus from Trader Joe's, Quinoa, Mozzarella, homemade Pico de Gallo and smashed avocado I threw together this quick meal. I didn't have a burger bun so I used two pieces of whole wheat bread, used a round cookie cutter to make the slices a perfect size for the burger and broiled them (or toasted).

For the roasted asparagus, I drizzled them with EVOO, sprinkled some salt and pepper on top, and put them in a 400˙ oven for 25 minutes, turning once to evenly brown.

I melted a small piece of mozzarella on top of the burger, plated it on the toast, topped with lettuce, avocado, pico de gallo and a sprig of cilantro. Along with the burger I added a 1/2 cup of quinoa and the roasted asparagus on the side. Serve immediately. Happy Cooking, and Enjoy!

Open Faced Avocado Tomato Bagel

2012-04-22T11:54:00.003-05:00

The Bagel has some of the most delicious New York Style bagels I have ever had. It was my last week at work, before making my big move home, so I decided to treat myself and bought 3 bagels! They don't last long so I had use the quickly and cleverly.

With a few extra minutes Wednesday morning, I threw a bagel in the broiler (because I don't have a toaster), smashed up an avocado, and sliced a tomato. Presto! I quick, yummy, very filling breakfast. Half an Open Faced Avocado Tomato Bagel is fairly sufficient for breakfast, but I would probably eat the whole bagel, because it's just so gosh darn good! Happy Eating!

1/2 Everything Bagel, 1/3 Tomato, 1/2 avocado

Carrot Cake Cupcakes (Low Calorie)

2012-04-16T21:25:00.001-05:00

Happy 24th Birthday to Me! Here's a low calorie Carrot Cake Cupcake I made using a recipe from Cooking Light. I switched out the sugar for No Calorie Splenda. Can't even taste the difference! I added Lite Cool Whip with a shake or two of cinnamon for icing instead of using creme cheese. You could also use light creme cheese if you wish! To all my readers, Enjoy!

Cupcakes:
10 1/10 ounces all-purpose flour (about 2 1/4 cups)
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups grated carrot
1 cup granulated sugar (OR NO CALORIE SPLENDA)
1/2 cup packed brown sugar
6 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk
Cooking spray
Frosting:
6 ounces cream cheese, softened
1 ounce fromage blanc
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar
1/4 cup chopped pecans, toasted

1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.
3. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray or Muffin Tin lined with paper liners. Bake at 350° for 28 minutes (cake) or 25 mins (cupcakes) or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
4. To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don't overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toasted pecans.

ALTERNATE FROSTING: spread 2 Tablespoons of Lite Cool Whip on top of the cupcake. Sprinkle with cinnamon.

The Nutritional Facts for the cupcake. Plus 20 Calories for 2 Tablespoons of Lite Cool Whip instead of the icing!

Mashed Roasted Garlic Cauliflower

2012-04-14T21:09:00.000-05:00

Mashed Cauliflower is a great substitute for mashed potatoes. It has a similar flavor, if you can believe that, and texture! Fewer calories, by about half! The only difference is that the cauliflower has more liquid than a potato, but they're still fairly good. I've read a few recipes that steam the cauliflower then smash them with a bit of milk, but I wanted to give it a bit more flavor so I roasted the cauliflower with garlic and olive oil, then mashed them in a MagicBullet with some low fat butter milk and a dash of salt.

1/2 head of cauliflower, or about 2 cups
dash of EVOO (olive oil)
2 cloves of garlic, minced
1/8 cup buttermilk
pinch of salt

Preheat the oven to 400˙. Mix the cauliflower with olive oil and garlic, put into a casserole dish and roast for about 30 minutes, turning them once or twice so they brown evenly. Then using a food processor or MagicBullet, mash the potatoes with a pinch of salt and about 1/8 c of low fat buttermilk or 1% milk. If you want them smoother, add more milk until it's at the consistency you'd like. Serve immediately! Happy Cooking, and Enjoy!

*©ApronStringstoDiamondRings All Rights Reserved

Easter Sunday Brunch

2012-04-09T09:28:00.000-05:00

Easter Sunday was always a time when the family would get together, dress in our 'Sunday Best', attend church and come home for a delicious home-cooked brunch. Filled with potatoes, veggies, and of course an Easter ham, we gathered around the table for a hour of stories, laughs and sometimes a few tears. This year, being in Chicago, I was unable to be with family, so my surrogate family welcomed me with open arms to join them from Sunday Easter brunch.

Others' family traditions are always fun to learn about and experience, and this one, although different from my own, resembled much of how my family comes together to celebrate this holiday. It was the next best thing to being home. Here is a sampling of the food we had.

Fresh Fruit Salad,

I helped chop up the apples and cantaloupe, my friend added the grapes, blackberries and mango!

Roasted Brussels Sprouts, dressed in vinegar, oil, and salt then...

Mixed with feta and cranberries, topped with walnuts!

Mashed potatoes

Beer Bread

Maggie's Chocolate Chip Cookie Bowls with Vanilla Ice Cream and Chocolate Fudge

(Recipe to come!)

May The Tasting Be Ever In Your Flavor

2012-04-05T20:09:00.000-05:00

Thank you to all my readers! I have reached 2,000 views on my blog. If you haven't already, click on the links to the left to follow my page on Facebook, like my posts AND follow my blog! Thanks again to everyone for letting me share my love of food! Happy Eating, and may the tasting be ever in your flavor! (Shout out to all those The Hunger Games fans.)

Photo from Google Images

Poached Egg Salad with Avocado, Cucumber Sauce

2012-04-01T11:14:00.000-05:00

I saw a picture of an Avocado Eggs Benedict this morning on Pinterest, and since I'm not the biggest fan of Hollandaise sauce, I decided to create my own Avocado, Cucumber Sauce to have with a poached egg salad. It's very simple and can be used with an assortment of dishes. Can't make poached eggs, try it on scrambled!

©ApronStringstoDiamondRings

Assemble a salad using:
1.5 cups of raw spinach
.5 culs romaine lettuce
1 roma tomato
1 T onion, chopped (I used green onions)

While you poach two eggs (or scramble eggs), combine 1/2 avocado, 1 pickling cucumber (peeled), 1T cilantro, 1 squeeze of lime juice, 1/2 cup of plain low-fat greek yogurt, 1/4-1/2 cup 1% milk in a blender and blend until completely combined. If you want a thinner sauce, add a bit more milk.

Place the two poached eggs on top of the salad, drizzle sauce on top, and there you have it! Add half a grapefruit on the side and you have a very filling breakfast for under 300 calories! Happy Eating, and Enjoy!!!

©ApronStringstoDiamondRings

I've been using LiveStrong to track my meals and exercise, and I absolutely love that they have so many foods already calculated! The meal's nutritional facts are below, including salad, grapefruit and sauce:

Total Calories 281
Fat 14 g
Carbs 21g
Fiber 3g
Protein 18g
Sugars 9g

*©ApronStringstoDiamondRings All Rights Reserved

Blue Cheese Burger

2012-03-25T18:35:00.000-05:00

Everyone loves a good burger, whether it's beef, chicken, turkey or veggie. Over the past year I have tried to limit the amount of beef I eat, and go for more lean meets like turkey and chicken. However, when I was at the store yesterday I saw this beautiful 95% lean ground beef on sale and just couldn't resist. I had been craving a good burger for days and decided that if I wanted to save the pennies in the piggy bank, the fat from landing on my thighs (had I gone out to get a burger) and still get what I want, this was the way to go. I also found sesame buns that were freshly made (still warm!) and some amish blue cheese that was way cheaper than any other blue cheese in the store. I got home and threw together a basic yet delicious burger, and with the right toppings had a great lunch.

about 1/2 lb 95% lean beef (turkey, chicken or veggie may be replaced for beef)

1/8 onion minced

1/4 cup bread crumbs

1 egg

1 clove of garlic minced
(a dash of lime juice and low-sodium soy sauce or Worcestershire sauce can be added)

Herbs of your choice (I used McCormick Perfect Pinch Garlic and Herb)
1 pat of butter (1 teaspoon-1 Tablespoon if you make the whole batch)
1 slice of tomato
1-2 tablespoons of blue cheese
1 leaf of lettuce
ketchup
1 sesame bun, toasted

Mix together beef, onion, bread crumbs, egg, garlic, and herbs (and lime juice and Worcestershire sauce). Divide into 4 pieces (maybe 3) and make into thin (1/2 inch) patties. Heat the frying pan on a medium high heat. Add butter once it's warm. Then add the burgers, but don't overcrowd. Allow them to sear on each side, about 1 minute, then lower heat to medium and let them cook through. About 2-4 minutes on each side makes them medium to medium well. It doesn't take long, but it will depend on the stove you have, the frying pan, and the thickness of the burger. While the burger cooks, toast the bread or bun, and prepare the toppings (although I like to do all this before hand so I'm ready to compile the sandwich quickly once it's done). When the burger is ready, plate it, top it and devour!

If you want a side, sweet potato chips are a great alternative to fries. I slice them real thin, coat with just a bit of olive oil and some seasonings, then bake for about 15-20 minutes in a 375˙ oven. Happy Cooking and Enjoy!

Even Holly (my cat) enjoys a good burger!

These are the nutritional facts for the burger (meat), without the blue cheese, bun and toppings. It's fairly good! Add the extra pieces and the whole burger comes to about 300-350 calories. With the sweet potato you'd be at about 400-450. I tend to have larger lunches so I don't eat so much in the evenings, so this is perfect for me!

Grilled Avocado, Cheese, and Tomato

2012-03-24T21:14:00.000-05:00

I love grilled cheese. It is so simple, yet so good. However, it is not always the healthiest choice for a Saturday lunch. With an avocado on hand, getting a bit too ripe, and a tomato almost past its 'good' stage, I decided to kick up the grilled cheese sandwich. I have posted my grilled cheese recipe, along with it's nutritional information (from CalorieCount). Don't be fooled by the extremely high numbers. Some of those are very good, like the fiber. And the fat from the avocado is much better for you than fat from butter or whole fat cheese. So don't be alarmed. Then, to give you a good comparison, I also have the nutritional facts for a simple white-bread-american-cheese-cooked-with-butter grilled cheese. You'll be amazed!

2 pieces of whole wheat/grain bread
2 oz (2-3 slices) of low-moisture low-fat mozzarella
1/2-1 tomato
1/2 avocado, smashed
1-2 sprays of cooking oil

Heat a frying pan on medium heat. Spray with oil. Place the bread in the pan and allow it to brown. Flip it over and add the cheese to the browned side. If you have a lid, place it on top for a few minutes to allow the cheese to fully melt. Once the other side of the bread has browned, plate the grilled cheese open. Spread on the avocado and place the tomato on top. Put the two pieces together and 'Voila!' there it is! Pretty simple. Below are the nutritional facts for the Grilled Avocado, Cheese, and Tomato. Then below that is the regular white bread Grilled Cheese. Happy Eating and Enjoy!

Above: Grilled Avocado, Cheese, and Tomato

(Check that many of the 'bad' nutritional facts are less than in the recipe below. Fiber is higher, which is much better, and remember, the carbs are higher because of the avocado, tomato and whole wheat bread. There are more vitamins because of the tomato and avocado as well. All of this means more calories, but they're healthy calories!)

Above: white bread, american cheese, Grilled Cheese

(Do I even need to explain...?)

Perfectly Poached

2012-03-23T11:03:00.003-05:00

Have you ever gone to a restaurant, ordered poached eggs, and out comes the most beautiful, soft, pillow-like egg, dainty yet solid, and just so perfect? Then thought, 'Why can't I do that?'. You're not alone...

(Yes! This picture was taken by me!)

I have also tried to make poached eggs more times than I will admit. They are hard little buggers to make properly. But, not now! After reading a multitude of recipes and trying them out for myself, I have found the PERFECT way to make a poached egg!

First, boil 3-4 cups of water with 3-4 teaspoons of vinegar. Boil the water until it starts bubbling like crazy. Break ONE egg into a small bowl that will also fit into the pot you're boiling water.

Once the water is at a boil, furiously stir the water with a whisk, lower the heat as you do so and.....

...quickly but carefully put the egg in the water (while the water is still swirling). Get the bowl as close to the water without disturbing the swirling.

The spinning of the water caused by the whisking will allow the egg to cook together rather than separate in the water.

See! There's the egg, in one beautiful pillow-like form

About 3 minutes on a low heat (no, or very few and small bubbles) will cook the egg so the whites are cooked and the yellow is still runny. Using a slotted spoon, carefully lift the egg out of the water and place on a plate.

Your end result, a beautiful, fluffy, soft yet firm, poached egg! Happy Cooking and Enjoy!!

Tortilla Chili

2012-03-10T19:51:00.000-06:00

Sixty degree weather doesn't usually call for chili, but today I was in the mood for comfort food. My mother had posted a chili recipe on my Facebook page the other day (yes, my mom has Facebook and we are friends!) and it looked like a great recipe to try. A One-Pot One-der, all you need is a crock-pot (and some time)! Prep for this is super easy and quick, and the outcome will make your company think you spent hours in the kitchen! I added a few extra ingredients, but use what you have.

2 Chicken Breasts

2 cans of diced tomatoes (or 6 roma or 3 beefsteak tomatoes and 1 small can of tomato paste)

1 can Black Beans Drained

1 can Kidney Beans Drained

1 can of Pinto Beans Drained

1 can of Corn (or 2 cups of corn)

1 Onion chopped

2 cans of Chicken Broth (or 2-3 cups of chicken broth)

1 Tablespoon of Garlic

1 Tablespoon of Chile Powder

1 Tablespoon of Cumin

A Handful of Cilantro chopped

Take all the ingredients except for the chicken and add them into the crock-pot. Place the chicken on top. The ingredients can cover the chicken. Cook 6-7 hours on High, or 8-9 hours on Low. Before serving, pull the chicken out, shred using two forks, add it back in and stir. Serve with a sprinkling of cheese, a dollop of greek yogurt and a biscuit. Happy Cooking! Enjoy!

Nutritional Facts via http://recipes.sparkpeople.com/recipe-calculator.asp

Originally from http://jonandjenmiller.blogspot.com/2010/09/crockpot-chicken-tortilla-soup.html?m=1

*©ApronStringstoDiamondRings All Rights Reserved

Mini S'mores

2012-03-07T20:00:00.000-06:00

I was craving something sweet tonight, so into the cupboard I went. I couldn't find anything to easily grab. Then had a thought: "Marshmallows!" I had stocked up on marshmallows during the holiday season and had yet to use them up. With some extra melting chocolates from a Pretzel Chocolate kit I bought, and some older (almost stale but not yet) crackers, I pulled out a fork, started up the gas stove and created a Mini S'more.

For those of you without a gas stove, my deepest apologies. However you could recreate this using a candle (one that has no scent), the broiler (be careful!!!) or a microwave and just nuke it.

This was the perfect little snack and I'm sure it came in under 100 calories, since one marshmallow is about 25 calories, and the crackers are about the same (or lower) and the chocolate, well it's chocolate! Happy Recreating and Enjoy!

*©ApronStringstoDiamondRings All Rights Reserved

Banana Protein Muffins

2012-03-04T19:02:00.003-06:00

In my battle to drop the fat, gain the muscle and get into better shape, I have been reading a lot of Once-Was-Fat-Now-Am-Skinny blogs. Real people, real stories. I started picking up on common denominators that helped these people lose their weight. It all has to do with Diet and Exercise, not like you haven't heard that a billion times already. But here are some specifics about just how your diet and exercise should be. You want (a) high protein, (b) little to no sugar, white sugar especially, (c) heavy on the vegetables (d) 5-6 small meals a day (e) a budget that allows for purchasing the healthier food (f) exercising 30-120 minutes a day. I struggle with (a) and (e), and a tad of (f), which I know many of you might. But, it takes baby steps, each and every day to completely battle the urges to down a bag of potato chips, or eat a whole pint of homemade ice cream from the family run ice cream parlor at the corner of the street... (Guilty!)

I started with the exercise. There are many different theories to this. Some say, just move for 30 minutes a day (running, jobbing, walking, etc.), others say, little cardio more weights. I do both, or at least I try to. Yesterday it was so darn cold that I couldn't get myself to leave my toasty warm apartment to head into the Chicago wind in hopes of there being a treadmill available once I got to the gym. So I cranked up the music, turned down the heat, and started dancing, like a foul. But you know what, I was sweating, I was working my muscles, and this morning, my legs were tired. Cardio... Check! Yay!

Another thing I've done, very recently, is try to cut out sugar when I don't really need it, such as in my morning coffee, and replace sugar (in recipes) with either Agave Nectar or Splenda when it is 'needed'. I tried two recipes yesterday, and feel confident with sharing one, Banana Protein Muffins. Replacing sugar with either of those ingredients requires some getting used to. Agave definitely has more of a heavier, honey taste, and turns the final product a bit darker, and Splenda, well it does something odd, giving a tingly feeling to your tongue when you eat it. Kind of what munching on fairy dust might be like.... sweet, soft and tingly. But it tastes fine!

You'll also notice the name of the muffin mentions protein. I've been encouraged by a number of people to increase my protein, especially if I'm lifting weights (nothing crazy, just dumbbells and kettle bells), to help build those muscles. I also know that I'm not getting enough protein, because of my budget. So, I went to Trader Joes and bought Soy Protein supplement, all natural, no sugar or artificial flavors, colors, etc. It can easily be mixed into just about anything to give it more protein: bread, cake, cookies, smoothies, meatloaf (so it says on the label). In this recipe I've used protein powder, Splenda, yogurt, eggs whites and oats. No butter, not sugar, and no white flour! They taste great!

1/2 c banana
3/4 c egg whites
1/2 c greek yogurt
3/4 old fashion oats (ground)
2 scoops of protein powder (I used soy, whey is also good)
1/2 c splenda (Next time I might use 1/3 cup)
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon

Heat oven to 350˙. Blend everything together completely using a food processor or mixer. Spray the muffin tin with oil or use foil liners (oats make the muffin stick to the paper liners). Bake 12-18 minutes, or until a toothpick comes out clean.

Let me know what you think! :-) Happy Getting Healthy!

*©ApronStringstoDiamondRings All Rights Reserved

Sunday Morning Banana Pancakes

2012-02-19T09:54:00.000-06:00

Baby, you hardly even notice
When I try to show you this
Song is meant to keep ya
From doing what your supposed to
Waking up too early
Maybe we can sleep in
I'll make you banana pancakes
Pretend like it's the weekend now
~Jack Johnson

And so my Sunday morning began with his song! An inspiration from Pinterest and the craving for pancakes from the past two weeks, I jumped into the kitchen. These are easy, wonderful pancakes. Who would have thunk? Bananas IN the pancake mix!?!?! Yep! And it's delicious! I adapted the original recipe because I like my pancakes fluffier. Bother recipes are listed below.

Jeanne's Fluffy Sunday Morning Banana Pancakes
1 Ripe Banana (plus 1/2 banana for the plate)
1 Whole Egg
1 Cup Milk
1 Cup All-Purpose Flour (White or Whole Wheat)
1/2-1 tsp Cinnamon
1 tsp baking powder
1/2 tsp vanilla (optional)

(1) Using a food processor or MagicBullet mix together the 1 banana, egg, and milk until completely combined. Or if you want a pancake with chunks of banana, just smash everything together in a bowl.

(2) Measure flour, cinnamon and powder into a bowl, add the banana mixture and stir. Do not over-stir or the pancakes will be tough. If it looks like the batter is too thick, add a bit more milk.

(3) If you want, add the vanilla.

(4) Heat the pan on a medium low heat, spray the pan and pour the pancakes. The trick is to keep the pan on a low heat so you don't burn the bottom while the middle is still liquidy. When bubbles form in the middle of the pancake, it's ready to flip. Check the bottom to make sure it's a medium brown, then carefully flip! The second side won't take as long as the first, so keep your eyes on it!

Plate with half a banana and a drizzle of syrup. Everyone will enjoy them, including your cat! Happy Eating and Enjoy!

Little Miss Kitty, Holly B. snagged a piece of my pancake while I was writing.

Original Recipe: (From The Gracious Kitchen Blog)
1 ripe banana
1 whole egg
1 cup whole wheat pastry flour
2 cups unsweetened almond milk
1/2 tsp. ground cinnamon
2 tsp. baking powder

*©ApronStringstoDiamondRings All Rights Reserved

Artichoke Spinach Dip

2012-02-12T10:16:00.000-06:00

A favorite late night snack in my family is Artichoke dip. Fairly simple and extremely tasty, the only down side is the time it takes to cook. But, fear not! I have a short cut, thanks to my Mom, that I will share. This recipe is adapted from the original one to reduce the number of calories, fat and salt typically found in Artichoke Dip.

For a basic recipe you only need 4-5 items. I usually don't use spinach in my artichoke dip (a) because I'm not the biggest fan of its cooked taste and (b) the recipe can sometimes make the dip into a Spinach-Artichoke, heavy with spinach, very little artichoke, all smothered in cheese. Sounds delicious (yes), but there's a smart way to make this. But I was wanting to umph this recipe up. So I added just a bit. The first recipe is the original recipe. The second in my healthier recipe!

(1) Original (makes 15 servings at 144 calories per serving)

1 cup mayo

1 cup parmesan

1 can of Artichoke Hearts

1 can diced green chiles

NOW, Here's what I did...

(2) Healthier (makes 15 servings, but I decided to divide it into 10 serving (so you get more) at 46 calories per serving)
1 can of Artichoke Hearts (drained- thoroughly-, squeezed and chopped... remove the stems)
1/2-1 cup frozen spinach thawed and completely drained*
1/2 cup mayo, low fat/olive oil
1/2 cup greek yogurt/low fat**
1 cup parmesan
1 clove garlic, minced or smashed

Heat oven to 350˙. Mix everything together in a bowl. Place into a casserole dish. If you want to speed up the process, microwave the mixture on a low power for about 3 minutes so it's already warm. Then bake in the oven for about 15-20 minutes, until the top has browned. Serve with tortilla chips, bagel chips or crackers!

*Make sure you drain ALL the water out of both the artichokes and spinach or the dip will become watery.
**By using a greek yogurt, you reduce the amount of extra watery substance often found in yogurt, making the dip creamier and thicker rather than soupy.

Here is a comparison of nutritional facts. FYI: Both recipes make the same amount of dip. By replacing 1/2 cup of the mayo with 1/2 of yogurt (preferably greek) you reduce the amount of calories about 3/4!!!!! WOW! By using a light or lower fat Mayo, it also decreases the amount of fat, sodium and calories in the recipe. This recipe also increases the amount of protein, compared to the original recipe, and increases the fiber (slightly). Here are screen shots of the original and healthier Nutrition Facts. Happy Cooking and Eating, my friends!!!

Original Recipe

Healthier Recipe

'Stressed' is 'Desserts' spelled backwards!

2012-01-30T19:48:00.000-06:00

Party Favorites

2012-01-29T11:35:00.000-06:00

These have been all over the internet, and I thought it was about time to share the idea! I love them and can't wait to pick up some odd-ball glasses at a flea market or second-hand store, grab a can of black chalkboard paint and give this a try!

Pictures credit of Always Order Dessert

Measurement Conversion

2012-01-25T18:27:00.000-06:00

While attempting to interpret a recipe written in Norwegian, I was also trying to convert the metric system to the U.S. system. It would be easier if I had a scale, but alas, I am not privy to one. But, my lack of equipment allowed me to run into this great site that provides a wonderful conversion of Metric to U.S. I took some screen shots, along with linking the site to each picture (if you click on it) in case you cannot read the tiny writing. Hope this helps for any of you trying hard to convert those darn grams into teaspoons and cups! Or should I say those grams into darn teaspoons and cups?! Happy Baking!

Liquids (and Herbs and Spices)

Other Non-Liquids

To My Readers, Changes Are Coming!

2012-01-22T14:58:00.000-06:00

As the new year is settling in, I am working hard to make my recipes more accessible. I've taken into consideration what I'm striving to do, how I want to present it and who I want reading it (everyone!). Some great changes are around the corner.

First, I have started an Apron Strings to Diamond Rings Tumblr, which will house all the same recipes as this blog, with maybe a few extra things (we'll see)! I want people who use Tumblr, but maybe not blogger, to be able to access what I have as well. That's not to say I'm getting rid of the blog! Apron Strings to Diamond Rings blog, via blogger, will be staying put. I am working on changing the presentation of the site, but it will still be up and running. I also started a Facebook page, Apron Strings to Diamond Rings, so 'Like' it when you have the chance!

The second piece of news is that I will be featuring Guest Posts! People who inspire me, friends and family, will be asked to post a favorite recipe along with their story (if they so choose) to share with the readers. I believe it is essential to learn from everyone around us, so that we are able to become better people, not only in the kitchen, but out of it as well.

Third, I am going to start adding a few posts that don't deal with recipes directly, but have influenced me, whether it be quotes from famous chefs or the latest video clip of Paula Dean's health. I think that these posts will express my extensive interest not only in cooking but the world of food and health.

I hope you enjoy these changes! Please let me know if you have any suggestions and I will do my best to incorporate what I can. Happy Eating!

Blueberry Apple Egg Rolls

2012-01-21T22:45:00.000-06:00

Crazy, right?! Mixing Chinese with American cuisine. Trust me, you'll love it. I've been craving sweets (as many people who try to go on any kind of diet do, even if it's just lessening your intake of sugar, salt, etc.), but every recipe I want to make is proportioned for 4-8 people! I have will power, but not that much to keep from eating an entire pie or 2 dozen cookies in 2 days. So, while at the store today I had this thought, Egg Rolls! They're easy, cheap and anything can be put into them. I took a look at the seal and 3 wraps (1 serving) is 170 calories (56.66 per wrap), not bad, and the price $1.50 for 20 wraps, can't beat that! These egg roll wrappers could be used instead of heavy dough or bread to create smaller meals/snacks, sort of like making my Breakfast Turnovers. I made regular egg rolls using chicken, carrots and cucumbers (recipe coming) for dinner but I also attempted making a Blueberry Apple Pie On-The-Go with the wraps, and let me tell you, it was amazing! The prep takes approximately 2 minutes, and cooking takes 10 (if the oven has already been warmed up). A regular piece of pie could put you back anywhere between 250-500 calories, per slice, but this little guy will please your taste buds and only eat up 100-150 calories, plus it's got those extremely healthy blueberries! Here's how I did it.

The picture isn't the most appetizing, but cooked blueberries don't photograph too well. They're still extremely tasty, though!

Makes 1-2 Rolls:
1 egg roll wrapper
1/8 cup of blueberries*
1/4 small apple chopped
1 teaspoon (or less) of sugar
1/2 teaspoon flour
The tiniest pinch of salt
Two shakes of cinnamon
A quick shake of nutmeg (if you like)
1 egg (optional)

Heat the oven to 425˙. Spray a cookie sheet with cooking spray. Mix the blueberries, apples, sugar, flour, salt, cinnamon and nutmeg together. Place the mixture on the egg roll. Wrap as you would an egg roll, folding in the sides then rolling it closed. To seal you can either use water, as in the Breakfast Turnovers or Blackberry Trucker Pie recipes, or brush some whisked egg on the edges. If you want a crispier looking top, brush the egg on the top of the roll as well, once it has been rolled and placed on the cookie sheet. Bake for approximately 10 minutes, or until brown. This recipe is definitely based on the eyes and tastebuds and not measurements. Not much fits in those egg roll wrappers, so you might end up making 2 wraps with this amount of blueberries and apples, depending on the size of the fruit. Happy Baking and Enjoy!

*If using frozen, make sure the are completely thawed and drained before using them

*©ApronStringstoDiamondRings All Rights Reserved

Homemade Granola Mix

2012-01-18T20:07:00.000-06:00

Hi all! Months ago I saw Clinton Kelly on The Chew share his favorite Granola Mix. It looked so delicious and easy I had to try it. It was all that he said it would be! Granola can be so very expensive at the store, and if you purchase all your ingredients separately (in bulk-ish) and make it yourself, overall you'll be spending much less. This made about 2-3lbs (filled a little more than 1/2 a gallon ziplock bag) and cost a total of $4.13 (approximately). In a store you'd pay about $4.99 for 1lb, and it wouldn't be filled with all of these healthy goodies, and would probably have much more fat and sugar!

For me, I already had Old Fashion Oats in my pantry (a staple for those wondering), and I recently bought a bag of almonds (which can be expensive, but go a long way) and a bag of dried cranberries for snacking. With honey/agave nectar, dried banana and oil already in my pantry, I was able to quickly whip this recipe up. I do a lot of eye-balling when it comes to this recipe, so feel free to do what feels, looks and tastes right!

3 cups of Old Fashioned Oats (DO NOT USE QUICK OATS!)
1/2 cup almonds, sliced or whole,
1/2 cup dried cranberries
1/2 coconut (I left that out of my recipe)
1/2 cup raisins, golden or regular
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup agave/honey (I used less)
1/2 cup oil, peanut/canola/vegetable (I use less than that and it works fine, about 1/4 cup)

Preheat the oven to 250˙. Mix together the dry ingredients in a large bowl. Mix together the oil and honey/agave. Scrape it into the dry ingredients and mix together, either with your hands or a spatula. Spread evenly across a baking pan and bake for about an hour, stirring and re-spreading it twice. This allows the mixture to evenly bake and dry. If you wish to add chocolate, do it at the very end once the granola has cooled completely.

When considering your ingredients, take a look at what you have in your pantry. If you don't have almonds, but you have walnuts, use those. If you don't have cranberries, but have dried pineapple, apricots or apples, add those! Make this granola however you wish. Just remember, don't put anything into the mixture that will melt when it goes into the oven. Store it in a plastic bag, or an airtight container. Put it on a dollop of greek yogurt for a snack, or have it with a 1/2 cup of skim milk for breakfast. However you decide to eat it, share your recipe with me! Happy Baking and Enjoy!

*©ApronStringstoDiamondRings All Rights Reserved

Sicilian Chicken and Pasta

2012-01-10T18:50:00.000-06:00

Today while talking to a friend about her 'typical' dinners, she mentioned how she eats a lot of simple pasta dishes. I know how easy it is to do that, but I have a great recipe to amp up that pasta dish! It only calls for a few more ingredients and no more time (maybe 1 minute). It can be done in two pots (or one if you have left over pasta) and not only is it delicious the first day, but it's great reheated for lunch, or dinner days later! I hope you enjoy this recipe as much as I did.

1-2 Chicken Breast
1/4 c flour
salt and pepper
1/2 c white wine
1/2 T butter
a swirl of EVOO, about 1 T (in the pan)
1 can of petite cut tomatoes undrained
1/2 cup of pasta (I suggest making more though, so you can have left overs)
Green Sicilian Olives halved without pits (I used the small green olives, and they worked well!)
Dried Oregano

Start boiling water in a pot, for the pasta. Skip this step if you have leftover pasta you are using. Take the chicken, either in packaging (if you get the prepackaged singles) or in a plastic bag, and pound them until they're about 1/2 inch thick, or at least thinner.* Heat a frying pan on Medium heat, add the butter and EVOO. Cover the chicken in flour by either shaking it in a bag or turning it in flour on a plate/shallow bowl. (Did that make sense?). The butter and EVOO should have melted, twirl the pan so it covers the entire bottom, and add the chicken. It should take about 4-5 minutes per side to cook.

While the chicken cooks, add the pasta when the water boils and continue to cook as you would. Turn the chicken, allow it too cook through. You might need to cut into the center to test it for doneness. It's okay if it's still a bit pink because it will continue to cook throughout the rest of the recipe. Once the chicken is done, add the wine. Scrape the pan to get the tasty bits off the bottom. Allow it to come to a boil and heavily simmer for about 1 minute.** Then add the can of tomatoes, handful of olives and a pinch of salt, pepper and oregano (to taste). Again, simmer for another 2-5 minutes, allowing the liquid of the tomatoes to cook out a bit. When you are satisfied with the texture, taste and look, plate the pasta, top with 1/2 piece of chicken, and a gracious scoop of tomatoes and olives. Happy Eating and Enjoy!

* So, I don't own a meat tenderizer and use a hammer or a ladle (the rounded part) instead. Careful if you use a hammer. Sometimes it's too strong and will just break right through the chicken, and the plastic. I used a ladle for this recipe and it worked well. Sounds crazy, but it works!

** When it simmers, you want the liquid to reduce about 1/3-1/2 but not completely cook out.

*©ApronStringstoDiamondRings All Rights Reserved