Are you hungry?

Soy-Ginger Coated Fish Cakes

2012-01-22T21:52:00.000-05:00

Happy New year everyone, I’ve missed you. Have you tried the new Kikkoman Kara-Age Soy-Ginger Seasoned coating mix yet? It has a wonderful flavor and provides a batter-like crust for fried fish and chicken. Each box contains two packages of coating mix. The premix makes it quick and easy to produce a flavorful and impressive meal. The package couldn’t have arrived at a more appropriate time!

As some of my twitter followers may know, December 20^th Dad fell, broke three ribs AND punctured a lung. Poor guy spent his 83^rd birthday in hospital not to mention Christmas and New Years! The re-emerging necessity of generations living together, aka The Sandwich Generation, has been a challenge to say the least. We canceled our Seven Fishes Christmas Eve Celebration and the planned New Years Day Florida Glazed Ham dinner. Despite my absence, I have been cooking, and eating!

As for the Kikkoman coating, I used both envelopes. Following the package instructions, I prepared two pounds of whiting filets first. Ginger is of course the prominent flavor. Because the whiting was previously frozen, I soaked it in milk for about 10 minutes, patted dry and brushed with hot sauce then proceeded to coat as directed. If you enjoy spicy Asian inspired flavors, do try this combo. The batter type ginger flavored crust engulfed the spicy heat perfectly. Inside, the fish was moist and mild, YUM!

Canceling the holiday festivities afforded me loads of pastas and various cans of fish, particularly anchovies and sardines in tomato sauce. As a result, I adapted this fish cake recipe, using the sardines and the second envelope Kara-Age Soy-Ginger coating.

Soy-Ginger Coated Fish Cakes

1 15oz can sardines in tomato sauce

1/4 cup onion minced
1/2 cup of Old Fashioned Oatmeal (not quick cooking)
1 teaspoon coriander
1 tablespoon reserved tomato sauce
1 egg

Oil for frying

1 envelope Kara-Age Soy-Ginger coating
Salt and pepper to taste

Drain tomato sauce from sardines and reserve. Because they are usually whole sardines, I remove spine bones. Mash the sardines and mix all ingredients together except coating. Shape six fish cakes. Pour coating into a shallow, wide bowl. Gently press fish cake into coated, turn and repeat to coat both sides. Cover the bottom of a skillet with olive oil. Fry over medium heat until golden brown, turning gently to brown both sides. Serve with remaining tomato sauce, spiced and warmed.

Ginger and sardines, upon mixing I began to worry about this combination and almost tossed the whole bowl however, overwhelming hunger forced me to press on. It feels as though every meal since the accident has been prepared because of profound hunger rather than taste.

Much to my surprise, the fish cakes were good. In fact, they were VERY good. The coating provided a crispy outer crust that contrasted the moist center nicely. I mixed a dash of cayenne pepper and chili powder with the remaining tomato sauce, warmed it to blend the spices, and then topped the fish cakes. Sorry I didn’t get a final photo, the sauce was an afterthought! The side of Green Giant antioxidant blend veggies nicely complimented these fish cakes too.

Thank you to Foodbuzz Tastemaker program and Kikkoman for providing the sample.

♥

Three Cheese Alfredo Veggie Pan Pizza

2011-12-07T22:57:00.001-05:00

My family loves a good pizza. While each has their favorite combination, no medley of pizza is ever turned away! Research confirms that my family is not of an elite pizza group but rather in line with the pizza commonality. A fan of homemade dough and Italian sauces, you can believe my family has experienced countless varieties of pizza. The chance to sample Classico’s new Light Asiago Romano Alfredo sauce also presented a new pizza combination opportunity.

Pizza Fun Facts

Americans eat approximately 100 acres of pizza a day or about 350 slices per second.
There are approximately 61,269 pizzerias in the United States.
Ninety four percent of Americans eat pizza regularly.
Kids ages 3 to 11 prefer pizza over all other food groups for lunch and dinner.
Women are twice as likely as men to order vegetables on their pizza.

Fun Facts via Pizza.com

Alfredo Veggie Pan Pizza

1 large pizza dough, homemade or store bought

Cooking spray or olive oil

1 jar Classico Light Asiago Romano Alfredo Sauce

Mushrooms

Spinach

Red onions

Bell peppers

Banana Peppers

1 cup shredded mozzarella cheese

1/2 teaspoon Italian Seasoning

Preheat oven to 400 degrees F (245 degrees C). Gather all ingredients. When using frozen spinach, thaw and drain complete, pressing out all water. Spray a large pizza pan or jelly roll pan with nonstick cooking spray or brush with olive oil. Roll out dough on a lightly floured surface. Place dough on pan, push dough outward to edges, filling the pan. Using fingertips make dimples in the dough. Allow the dough to rest while preparing the veggies.

Lightly coat the dough with Alfredo sauce, leaving 1/2” border free from sauce. Be sure sauce fills all dimples in the dough. I used about 1 cup, half the jar of sauce. Top with your favorite veggies, and then with mozzarella cheese. Sprinkle with Italian seasoning and bake for 15- 18 minutes.

The pizza was well received by my family. With all that white gooey goodness, perhaps the kids may not question what’s underneath… perfect for those veggie hater types too. Even the hubby aka The Carnivore enjoyed it and it was gone in one sitting. The sauce was simply delish on this pizza. The pizza reminded me of a classic white pizza we served back home less the ricotta cheese. One might fail to notice the ricotta absence as the Alfredo sauce was certainly creamy and flavorful enough to make up for it.

Classico sauces are wonderfully flavored and great when time is short or the crowd is large. I have used their Alfredo sauces, pesto basil, and classic red sauces for years. They provide a wonderful base for creative and quick Italian dishes. My personal favorite is to use the Classico red sauce with black olives in place of tomato sauce when preparing spaghetti sauce for a large spaghetti and meatball dinner. The pesto basil sauce is great for a clams and linguine dish and as an appetizer spread over crusty bread slices, topped with tomatoes and/or olives.

Thanks to the Foodbuzz Tastemaker Program and Classico for providing the sauce, our pizza was fabulous!

Are you hungry? ♥

Easy Chocolate Chip Pumpkin Cake

2011-11-25T23:52:00.001-05:00

Duncan Hines Amazing Glaze - Easy Chocolate Chip Pumpkin Cake

Happy Thanksgiving!! Isn’t it funny how mothers know exactly what foods to serve regardless of the circumstances. We planned for a small dinner with a few family members. My sons could not attend. Luis lives in Hawaii, enough said. Red was to shoot photos for a Tampa nightclub Thanksgiving Eve then scheduled to work Black Friday in the Portrait Studio. Thanksgiving was Red’s birthday but it seemed too much of a drive for just one day with a schedule like his.

Wednesday night I baked two pies and had just over a cup of fresh pumpkin leftover. Hmmm, should I bake a cake as well? My plan to prepare fresh orange cranberry sauce and the stuffing in advance along with some last minute cleaning left me unsure about having time to bake a cake. After a few minutes of deliberating with myself, I decided a Duncan Hines cake mix was the perfect answer. French Vanilla cake mix with pumpkin, mini chocolate chips, and the new Amazing Glazes would make the perfect Thanksgiving Cake.

What does this cake have to do with mothers knowing exactly what to serve? I received a text from Red at about 11:00 on Thanksgiving morning, “On my way!” Oh my gosh Red is coming home for Thanksgiving. I was ecstatic to see him and so glad I baked that cake! Moreover, Red appreciated it too.

Chocolate Chip Pumpkin Cake w/ Chocolate Glaze

1 Duncan Hines French Vanilla Cake Mix 18.5 oz

3 Eggs

1/2 cup evaporated milk

1 1/4 cups fresh pumpkin

1/2 cup mini chocolate chips

1 bottle of Duncan Hines Chocolate Amazing Glaze

Preheat the oven to 350 degrees F (175 degrees C). Generously grease bundt pan.

In a large bowl, mix together the cake mix, eggs, milk, and pumpkin until well blended. Fold in chocolate chips. Pour into the prepared pan and spread evenly.

Bake according to package direction the preheated oven, or until a knife inserted into the center comes out clean. Cool completely.

Heat the glaze according to directions and add to top of the pumpkin cake.

Duncan Hines saved the day for me this time. Not only was I able to use up the leftover pumpkin and provide a birthday cake for Red but I finally served a glazed cake where the glaze was visible!!! If you remember, I put out a call for help with glazes on this pumpkin muffin post. Seems my glaze always disappears. The Duncan Hines new glaze is very rich and the chocolate flavor was that of a semi-sweet, dark chocolate nature.

The cake was moist, pumpkin infused, and chocolate laced. Everyone really enjoyed it. In fact, Sarah thought it amazing and asked for the recipe.

My Niece Bree and Red

Red, Sarah, and Josh

Thanks to Duncan Hines and Foodbuzz Tastemakers for providing me with the products that aided in creating a fabulous Thanksgiving Day.

Are you hungry? ♥

Black Friday - Turkey and Stuffing Casserole

2011-11-24T23:51:00.001-05:00

Green Giant Steamers add a fresh vegetable flavor and feel to this traditional casserole. Moreover, the meal is perfect for leftover turkey, easy to prepare, and ideal for Black Friday. A healthy portion of vegetables while offering a fast and hearty meal alternative for a busy, dog-tired day truly is perfect.

“Green Giant® vegetables are picked at the peak of perfection and frozen or canned fast to preserve the simple goodness nature intended…. ”

Black Friday Turkey Casserole

1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

1 cup low fat milk

1 (6 ounce) package stuffing mix or leftover stuffing

2 cups cubed cooked turkey

1 8 oz package Simply Steam® Lightly Seasoned Broccoli & Carrots

1/2 12 oz bag Natural Valley Fresh Steamers Mixed Vegetables

1 1/2 cups shredded Swiss cheese, divided

In a large bowl, combine soup and milk until blended. Add the stuffing mix with seasoning packet or leftover stuffing, turkey, vegetables, and 1 cup of the cheese. Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Bake uncovered, at 375 degrees F for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

I have prepared this casserole many times. Green Giant Steamers do taste very much like fresh vegetables. I especially enjoyed the Simply Steam Lightly Seasoned Broccoli and Carrots. The premium cuts of broccoli and julienne carrots, lightly seasoned with garlic and herbs not only improved the texture but also provided a bit of herb sweetness to the casserole.

Thanks to FoodBuzz Tastemakers program and Green Giant for providing the vegetable sample.

Happy Thanksgiving ♥

Hummus Veggie Pan Pizza, the adventure awaits…

2011-11-19T13:07:00.001-05:00

It was a conundrum of sorts. You see, I very much enjoy hummus however, the carnivores were the big challenge. Experience has shown me the mere mention of hummus invokes expressions of disgust. Being a ~~psychiatrist~~ mom and wife, I included the words spicy, salsa, blog, and homemade pizza in the menu announcement. It was game day; pizza and salsa are the perfect game day foods, right? The response, “Sounds interesting dear.”

After a bit of recipe surfing, our game day menu consisted of Sabra Hummus Veggie Pizza, Baked Corn Chips with Sabra Pico de Gallo Salsa. The Sabra inspired recipes were very well received. Shocked and overwhelmed by the response, (they should never argue with me about food) I created a few more quick and easy finger foods with the hummus and salsa the following day.

Hummus Veggie Pan Pizza

1 Large Flavored Pizza Dough (homemade, recipe below)
Sabra Roasted Red Pepper Hummus
Chopped Spinach
Sliced Bell Peppers
Mushrooms
Onions
Hot banana Pepper Rings
Mexican Crumbling Cheese - handful
Shredded Cheese (I used Sargento 4 cheese Mexican Blend - about 1 cup)

Preheat oven to 400 degrees F (245 degrees C). Gather all ingredients. When using frozen spinach, thaw and drain complete, pressing out all water.

Roll out dough on a lightly floured surface. Spray a large pizza pan or jelly roll pan with nonstick cooking spray. Place dough on pan, push dough to edges, filling the pan. With your fingertips, make dimples in the dough. Allow the dough to rest while you wash and cut all vegetables to preferred size.

Liberally spread hummus over the dough, leaving about a half an inch of dough exposed around the edges. Be sure the hummus has filled the dimples in the dough.

Add your choice of pizza toppings, crumbled cheese, and finally a light covering of shredded cheese.

Bake in preheated oven until golden brown, about 12 to 15 minutes.

Those carnivores who originally cringed at the mention of hummus, ate more pizza than the hummus lover did, imagine that! The hummus made for a very creamy, savory sauce. There was noting odd about the flavor, something I wondered about in advance. Two factors made this an awesome pizza in my opinion. One, the combination of hummus and fresh veggies melded perfectly. Secondly, the roasted pepper flavor was evident throughout, offering a rustic sort of flavor.

Bread Machine Garlic Oregano Dough

1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons olive oil
3 tablespoons white sugar
1 teaspoon salt
2 cups AP flour
1 cup white wheat flour
2 teaspoons minced garlic
2 1/4 teaspoons active dry yeast
1/2 teaspoon dried oregano leaves

Combine water, olive oil, sugar, salt in pan of bread machine Add flour, and then sprinkle garlic on flour. Lastly add yeast.

Turn machine on dough cycle. As the dough begins to form, sprinkle in the oregano. Close the lid and allow dough cycle to complete. My dough cycle is 1.5 hours total time.

(Original instructions advise Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust.)

Originating from Allrecipes, it did take quite a bit of adjusting however; this bread machine pizza dough recipe is now my favorite for pan pizza and perhaps even foccacia bread. The crust is light and airy, perfect for a foccacia yet strong enough to hold a load of toppings and cheese. In addition, one could easily change up the seasoning in the dough to fit a particular foodie theme.

Sabra Inspired Easy Finger Foods

Sabra History - “Our company was founded in 1986 in Queens New York as Sabra Blue & White Foods. We started with the simple mission of bringing the healthy and delicious cuisine of the Mediterranean to people’s everyday diets—foods like hummus, eggplant dips, babaganoush spreads, and vegetarian sides.”

Sabra makes a whole host of dips, salsa, and hummus. They are perfect for kicking up the flavor of quick and easy recipes. Added a few spoonfuls of Sabra Salsa to mixed vegetables, then heat and serve for an easy, spicy side dish. We liked the Pico De Gallo, medium heat, the best.

Fond of hot dogs in a blanket? Spread biscuit or crescent rolls with garlic hummus, sprinkle with cheese, and then roll as usual. Bake for 15-18 minutes and… yum!

Mini pizzas are a quick and easy snack. Press out refrigerator biscuits making thin dough rounds. Spread with flavored hummus; add toppings, sprinkle with cheese, and bake for about 10 minutes.

Thanks to Sabra and the Foodbuzz Tastemaker program for providing product and coupons.

Are you hungry?
♥

Top 10 Beverage Recipes - TasteMakers and Tervis

2011-11-05T14:53:00.002-04:00

Top 10 Tastemaker Tervis Tumbler Beverage Recipes - Tervis tumblers are amazing.

Guaranteed for Life

Photo: The Kitchen Noob

Tervis tumblers seem indestructible. They are made to resist cracking, melting, and shattering. Tervis says, “Don’t take it as a dare or anything, but if they do somehow break (despite following our care instructions), we won’t leave you hanging. We’ll replace it, guaranteed.”

Reduced Condensation and Rings
Double-walled insulation eliminates rings on your furniture. This ingenious feature found on every Tervis tumbler greatly reduces condensation. See no more rings ;)

Keeps Drinks Hot and Cold
The double-walled insulation provides for steamers to stay hot and chillers cold.

Made in America
Tervis tumblers have been proudly made in America since 1946. Invented and perfected by Detroit engineers Frank Cotter and G. Howlett Davis, according to Tervis.com, “The Donelly family purchased the Tervis product rights in the 1950s and incorporated the Tervis Tumbler Company in 1967. To this day, all Tervis products are proudly made in North Venice, Florida, where over 600 people are employed through this family-owned-and-operated business.” Better still, living in SW Florida makes Tervis an awesome local product for this featured publisher, woo hoo!

In addition, the tumblers are microwave*, freezer, and dishwasher safe, perfect for travel and of course customizable! *Certain designs are not microwavable.

Now that you know a bit about the Tervis Tumblers and why I proclaim them awesome, on to the Top 10 FoodBuzz Tastemakers Beverage recipe selections!

1. Apple Cider + a kick - Every Little Thing

2. Spinach Banana Cream Smoothie - Eat, Drink, and Be Aware

3. Peanut Butter Hot Chocolate - Girl in the Little Red Kitchen

4. Tea-infused milk - Looky Tasty

5. Pumpkin Beer Ice Cream Float - Lindselicious

6. Pumpkin Pie Smoothie - Cajun Chef Ryan

7. Buttercup Lassi - Measured In Pinches

8. Overnight Cherry and Coco Protein Oat Parfait - Healthy Diva Eats

9. Chocolate Banana Cherry Recovery Smoothie - The Little Jogger

10. Big n Fruity Bomb Adult Beverage – That’s mine! I’m not much of an 'adult beverage' drinker these days however when I do indulge, my adult beverage of choice is a Jager Bomb of sorts.

The college kids drink them like this!

I prefer a tall and cold, fifty - fifty mix of Jagermeister and fruity energy drink rather than a shot in a glass of energy drink. Back in the day, we called this drink style - a shot dropped in a beer - a boiler maker. Anyhow, a review of the Tervis Tumbler was the perfect excuse to splurge on a bottle of Jagermeister! Last weekend, I enjoyed the performance of these awesome tumblers with an ice cold Bing Cherry Bomb. Unlike the shots, these drinks tend to last a while longer. The Tervis tumbler reserved the chill, without condensation, for the duration of my Cherry Bomb experience! In fact, we had sooo much fun I forgot the photo ;)

Many thanks to FoodBuzz and Tervis for proving the awesome tumbler and a fun opportunity!!

♥

Farfalle Pasta with Sardines in Tomato Sauce

2011-11-02T08:28:00.003-04:00

Most would agree that pasta is economical and a much loved comfort food. However, macaroni and sardines isn't a well-received pasta dish or at least not by my American friends. I would hear “No, that’s too hard core Italian for me,” or more often, “Eeewww pasta and sardines sounds worse than anchovies and spaghetti!” Being raised by a full-fledged Italian mother, I declare, “Un pasto delizioso”… a very delicious meal!

It doesn’t get much better than this friends, lemme tell you.

Farfalle and Sardines in Tomato Sauce

Ingredients

Olive oil
1 small onion, chopped
2 teaspoons minced garlic
1 15 oz can sardines in tomato sauce
1 15 oz can tomato sauce
2 – 3 teaspoons Capers Nonpareille, drained
1 – 1 1/2 teaspoons dried basil
Crushed red pepper seeds to taste (I used about a 1/2 teaspoon)

1/2 16 oz box macaroni - farfalle, fusili, cavatappi, - cooked al dente

Grated Romano cheese

Method
Cook pasta according to directions. Meanwhile, pick over the sardines to remove any backbones and set aside, including the tomato sauce.

Sauté chopped onion in olive oil over low heat until translucent. Add the garlic and cook just until fragrant. Gently stir in the sardines and their sauce to the onions. Caution the sardines are fragile so be very gentle while stirring. Add about 3/4 of the canned tomato sauce, capers, basil, and crushed red pepper seeds. Gently stir, blending the spices into the sauce. Cover and cook for 5 to 10 minutes allowing flavors to come together.

Add the pasta of choice a little at time to the sauce, tossing with each addition to insure the sauce to pasta ratio is as desired. Plate and top with grated Romano cheese.

Thankfully, my Irish father became accustomed to eating “hard-core Italian” delights over the years, and the hubby, well he adores Italian food. Obviously, this is well received in my house. If you enjoy fish and Italian food, this is a pasta dish for you - easy, economical, impressive, and most importantly incredibly delicious!

Are you hungry?

♥

Halloween Game Day – Mummy Dogs and Chili Cheese Potatoes Wedges

2011-10-23T16:36:00.000-04:00

A Halloween and Monday night football dinner combo that is easy, fun for the kids and ideal football food! What’s more the Foodbuzz Tastemaker program sent me Simply Potatoes coupons which made this meal even easier.

First I made a quick chili con carne. Brown a half pound of ground sirloin beef, stirring while cooking to fine crumble the beef. Next tossed in chopped onions, green peppers, and garlic and cooked until fragrant. Add about a tablespoon of chili powder, 1 can of Rotel tomatoes with green chili peppers, a can of rinsed pinto beans, 1 small can of tomato sauce, a teaspoon of cumin and salt to taste. Cover and simmer for 30 minutes or so stirring occasionally.

Red Chili Cheese Potatoes

1 bag Simply Red Potato Wedges

Oil for frying

Cajun Seasoning

2 cups chili

8 ozs. Sargento® Fancy Shredded 4 Cheese Mexican Cheeses

Brown Simply Potatoes in oil, season while cooking. Arrange in baking dish, cover with chili, top with cheese and bake until cheese is melted and edges are brown. Serve with sour cream, salsa, guacamole, or your favorite taco toppings.

Mummy Dogs

Adapted from Pillsbury

1-8 oz can Pillsbury refrigerated crescent rolls

8 all beef hot dogs

Cooking spray

Mustard or ketchup

Heat oven to 375 degrees F. Unroll dough and separate at perforations. With knife or pizza cutter, cut each roll into thinner strips of dough. Wrap strips of dough around each hot dog to look like "bandages," stretching dough slightly to completely cover hot dog.

About 1/2 inch from one end of each hot dog separate bandages so hot dog shows through for the face. Place mummy dogs on a large baking sheet sprayed with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown. When done let cool a bit and add some mustard eyes.

Even though we have no little ones at home, this was a really fun meal. Hubby was impressed with the mummy dogs and enjoyed dunking them in the chili. The light flaky crust was nice alternative to a hot dog bun too.

Chili cheese fries are one of my favorite snacks. The Simply Potatoes provided a quick potato base however they were not what I expected. The potatoes absorbed much of the oil flavor while browning rather than the Cajun flavor as I expected [sad face]. Next time I will brown them in an olive oil rather than canola and cook a few cloves of garlic preceding the browning in order to enhance the flavor. Other than that, the chili cheese fries were yummy. Dad and I finished the plate before the game ended!

Happy Halloween

Pumpkin, Godiva, Triberr - Fall Recipe Buzz

2011-10-17T01:28:00.000-04:00

What do pumpkins, Godiva, Triberr, and FoodBuzz have in common? Pumpkin Recipes! The breezy and below 90 temperatures here in SW Florida were enough to inspire the purchase of a sugar pumpkin. Couple the beautiful weather with inspiration from my foodie tribe mate Arlene and Godiva’s special fall coffee flavors; well you get these delicious pumpkin infused home baked treats! I do so enjoy being a geek and a FoodBuzz Tastemaker.

Cooking Fresh Pumpkin

Last year the microwave and roasting methods were used to cook my pumpkins. This time the pumpkin was halved, cleaned, and steamed for about 15 min each half. I turned them after about 5 minutes of steaming. I really liked this method best as the pumpkin didn’t need to be drained and sieved. The 2.5 lb pumpkin yielded 2.5 cups of mashed pumpkin and cost 40% less than canned pumpkin.

Chocolate Pumpkin Bread

Adapted from Taste of Home

Yield: 2 loaves (16 slices each)

Ingredients

2 Cups white wheat flour

1-1/3 cups all-purpose flour

2 1/2 cups sugar

4 teaspoons pumpkin pie spice (I used 2 ½ tsp cinnamon, ¾ tsp ginger, ½ tsp all spice, ¼ tsp nutmeg)

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

4 eggs

1 ¾ cup fresh pumpkin

2/3 cup strong Godiva caramel pecan bark coffee

2/3 cup canola oil

1 1/2 cups semisweet chocolate chips

1/3 cup flax seeds

1/3 cup old fashioned oats

In a large bowl, combine the first seven ingredients, whisk to combine. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips, flax seeds, and oats.

Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Wrap in foil and freeze for up to 3 months. To use frozen bread: Thaw at room temperature. I froze one loaf as directed. No one, including me, could tell that the pumpkin bread had been frozen. Score! This is a great recipe to get ahead of the holiday baking season.

Oh my gosh, this was the most moist and luscious pumpkin bread I ever baked. The caramel coffee flavor added a rich aspect to the pumpkin and chocolate blend. Flax seeds and oats created the ultimate crunchy contrast. I reduced the amount of sugar and the chips called for by half a cup each. Hubby and I concur both could easily be reduced by another half cup for those who prefer a lesser sweetness.

Never Fail Pumpkin Muffins

Flour On My Face

Yields: 18 medium muffins or 12 large muffins

(my adaptations)

Ingredients
1 egg

3/4 cup of canned pumpkin (fresh steamed)

1/2 cup softened butter (margarine)

1 1/2 cup all purpose unbleached flour (1/2 cup white wheat)

1/2 cup of evaporated milk

1 cup granulated sugar (3/4 cup)

1 1/2 tsp baking soda

1/2 cup hot water

Put all of the ingredients in the bowl of a mixer and beat on medium until evenly combined.

Line your muffin pan with cupcake papers. (No papers, I sprayed with cooking spray)

For 12 muffins fill wells using the entire batch of batter.

Bake at 375 degrees F for 15 to 18 minutes

Pumpkin Glaze

3/4 cup powdered sugar

1 1/2 Tbs milk

1/4 tsp vanilla extract

1/4 to 1/2 tsp pumpkin pie spice (I used ½ tsp)

Whisk the pumpkin pie spice with the powdered sugar.

Add the vanilla extract and the milk. Whisk until smooth and lump free.

Drizzle over completely cooled muffins.

Upon first bite it was quite apparent to me why these are labeled never fail muffins. Not only was the muffin recipe easy to prepare but also perfectly baked in 15 minutes. The texture is amazing, not as dense as a tradition muffin yet heavier than a cupcake. This is now my “never fail” pumpkin muffin recipe as well!

I always have issues with glazing baked goods. The muffins were definitely cooled completely yet the glaze soaked into the muffins unlike Arlene’s beautiful muffins!! I would to like try glazing the next day but muffins never seem to make it long enough to do so in my house.

Have a glaze suggestion or tip for me?

Thanks to FoodBuzz and Godiva Coffee for providing me with two bags of delightful fall inspired coffee!

Happy Fall Baking! ♥

Spicy Lentils and White Rice Recipe

2011-10-09T22:37:00.001-04:00

Lentils are delicious, versatile, and easy to prepare. Sometime after my first son was born, thirty years ago, a dietician provided me with numerous healthy and economical meals. Lentils were included in many of those recipes. Healthy and economical is a very alluring combination these days as well. Lentils are rich in fiber and protein. We know that a diet rich in fiber is heart healthy but did you know soluble fiber helps stabilize blood sugar levels? All I can say is shame on me for not continuing to prepare lentils regularly!

Using this Lentil and Rice recipe from the NY times as a guide and what was in the kitchen, we enjoyed this spicy "on hand" version!

Spicy Lentils and White Rice

1 tablespoon olive oil, extra for drizzling
1 small white onion, chopped
1 carrot, chopped
2 Jimmy Dean breakfast sausage patties, chopped fine
1 teaspoon minced garlic
1 teaspoon Tony Chachere’s Creole seasoning
Salt and freshly ground black pepper
1 cup lentils, rinsed and picked over
1/2 cup white rice
2 bay leaves

Put the oil in a large, deep saucepan over medium heat. When it’s hot, add onion, carrot, and sausage. Cook until vegetables begin to become tender and meat begins to brown in places, 5 to 10 minutes. Add garlic, salt and pepper, and Creole seasoning; cook for another minute or two.

Add lentils, rice, bay leaves and 2 1/2 cups of water. Bring to a boil, then lower heat so liquid bubbles gently, and cover.

After 20 minutes, if rice and lentils are tender and liquid is absorbed, the dish is ready. If lentils and rice are not tender, add enough liquid to keep bottom of pot moist, cover and cook for a few more minutes. If rice and lentils are soft and there is much liquid remaining (which is unlikely), raise heat a bit and cook, uncovered, stirring once or twice, until it evaporates. Discard bay leaves. Taste and adjust salt and pepper if necessary, fluff with a fork and serve, garnished with a drizzle more of olive oil.

I forgot how much I enjoy lentils. Lentils are known to ready absorb flavors and that fact was proven here! I was surprised they cook up so quickly yet had the ideal amount of spicy flare. The Creole seasoning was the just the thing to compliment the sausage. That entire flavor in combination with the veggies was absorbed by both the rice and the lentil beans. I’m linking this up with Side Dish Saturdays!

Next time I’m thinking about incorporating a bit of spinach or kale into the mix. Have a favorite lentil recipe or tip for adding greens, do share!

Are you hungry? ♥

Ghirardelli Chocolate Peanut Butter Bread

2011-10-01T12:46:00.000-04:00

UPS surprised me with a double delivery, chocolate and coffee on the same day, woo hoo! Oh my gosh, be still my heart, the first box filled with Ghirardelli chocolates and dark chocolates are my all time favorite. The depth of my chocolate obsession prevailed, couldn't wait till later to sample this chocolate.

Removing the large bars first, I noticed they felt a bit soft. Overcome by that chocolate obsession, regardless of the “feel” I was determined to sample the New Sea Salt Soiree flavor straight away. I attempted to unwrap a single serving. Guess I shouldn’t have ignored that first touch because the single servings were liquefied!

I decided to pop the bars into the fridge while allowing the individual pieces to reach room temperature. Refrigeration proved ineffective and quite frankly, damaging. The chocolate bars were coated with a white bubbly film. This melting and cooling process severely altered the taste. I purchase Ghirardelli dark chocolate bars frequently and can tell you for sure, straight from the package these tasted rather flat. I thought to myself, "Oh my this review will be severely skewed" followed by a big sigh.

The Sea Salt Soiree squares, while uneven and crumbly in the corners, were edible and quite delicious. The sea salt granules along with the almond bits present the palate with a nice contrast to both the sweetness and smooth texture of the chocolate. Dark, rich, and yummy!

Depressed by the ~~UPS~~ heat damage, I checked out these Ghirardelli Tastemaker Reviews, hoping to gain some insight.

Not ever wasting food much less chocolate, this was the inspiration I so needed. I melted and drizzled, chopped and baked with the large bars. The Twilight Delight Bar, which contained 72% cacao, was drizzled atop a square of flat apple cake. Not only did the Ghirardelli drizzle add some chocolate flavor, it improved the overall presentation too, don't you think?

The final baking experiment was to adapt this peanut butter bread recipe I’ve been wanting to try this recipe for a long time now. “You got Ghirardelli in my peanut butter!” came to mind. My thought was not only funny but also the perfect addition to this rich peanut butter bread.

Cinnamon Spice & Everything Nice

Peanut Butter Bread
(adapted from Tate's Bake Shop)

2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup salted butter, room temperature
½ cup sugar
¼ cup packed brown sugar

1 Midnight Reverie Intense Dark Chocolate Bar
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 cup milk

1. Preheat oven to 350° F. Grease a 9 x 5 x 3-inch loaf pan and set it aside.

2. In a small bowl whisk flour, baking powder, and salt together. (Pulse a 3 oz. Ghirardelli Intense Dark Midnight Reverie chocolate bar until ground, set aside.)

3. In a separate large mixing bowl beat butter and sugars until combined. Mix in peanut butter. Mix in egg and vanilla, scraping down sides of bowl. Add flour mixture and beat on low until combined; the batter will be very thick and crumbly. Pour in milk and beat on low until batter is smooth. (Stir in the ground chocolate)

4. Add batter to loaf pan and evenly spread it out. Bake for 50 minutes or until the center springs back when pressed with a fingertip. Cool in pan on wire rack 15 minutes, remove from pan, and cool completely.

Thanks to Foodbuzz Tastemaker program and Ghirardelli for supplying the chocolates. Boooo Hisssss to UPS for the slow and dreadful delivery service!

Are you hungry? ♥

Chocolate Coffee Bundt Cake with Coffee Glaze

2011-09-18T21:44:00.000-04:00

Chocolate Coffee Bundt Cake Recipe - Kelapo Coconut Oil - Take Two

With autumn fast approaching, food bloggers are presenting fall inspired recipes in massive quantities. Florida temperatures are still in the low 90s, hardly the fall weather most are experiencing. It's a bit less humid and dusk arrives sooner proving fall is coming straight away. So last night I decided to bake something in honor of the fall approach as well as to finish the Kelapo Coconut Oil review.

This coconut oil really rocks let me tell you. It is fabulous for baking, providing grand moisture properties and a coconut flavor. I experimented with an old-fashioned cast iron skillet pineapple upside down cake recipe on several occasions. With the first baking, coconut oil replaced the shortening. This resulted in a hint of coconut flavor that prominent with first bite, then blended with the pineapple flavor, suggesting an overall tropical tone. The second cake, I got brave and substituted the melted butter too. Now that one was a rich and seriously laden coconut flavored cake.

The coconut oil also provides a nice twist for our favorite sweet and spicy chicken stir-fry. Rather than using sesame oil and finishing with the seeds, I substituted Kelapo Coconut Oil and toasted coconut. OMG it was amazing!

The nearly fall weather and a chocolate / coffee desire prompted my final experiment. Perhaps I could have eaten a candy bar and drank a cup of coffee or brewed the remainder of the Godiva Chocolatier flavored coffee however, the craving involved cake. Imagine that, me craving cake, no.

Mr. Google helped me solve the dilemma. I decided on a Chocolate Coffee Bundt Cake with a Coffee Glaze. The original Chocolate Bundt Cake recipe was adapted from group recipes and the glaze from Nicole @ bakingbites.com.

Chocolate Coffee Bundt Cake

Ingredients:

3/4 cup white sugar

1 cup light brown sugar

1 3/4 cups flour

3/4 cup baking cocoa

1/4 tsp. cinnamon

2 tsps. baking powder

1 tsp. baking soda

1 tsp. salt

2 eggs

1 cup strong Godiva French Vanilla coffee, cooled

1 cup buttermilk – (I prepared sour milk - 1 Tbsp. lemon juice + 2% milk to equal 1 cup. Let stand for 10 min.)

1/2 cup Kelapo Coconut Oil

2 tsps. vanilla

Method:

Preheat the oven to 350. In a large mixing bowl, whisk together the first eight ingredients. Add eggs, coffee, buttermilk, coconut oil, and vanilla. Beat with a hand or table mixer at medium speed for 2 minutes. Batter will be relatively thin.

Pour into a greased and floured 10" bundt or fluted baking pan. Bake at 350 for 35-45 minutes, or until a toothpick comes out clean. Mine took exactly 35 minutes.

Let cool in pan 10 minutes before removing from pan to a wire rack to cool completely.

When cool prepare the desired glaze and drizzle over the cake top, or dust with powdered sugar.

Coffee Glaze

Ingredients:

1 1/2 tbsp coffee

1 tsp vanilla extract

1 – 1 1/4 cups confectioners’ sugar

Method:

Whisk together coffee, vanilla, and 1-cup confectioners’ sugar until smooth. I used an electric hand mixer rather than whisking by hand. Gradually mix in additional confectioners’ sugar until glaze reaches a smooth, but thick, consistency.

Final Thoughts

The cake was very light and airy in addition to being exceptionally moist. In fact, it looked and felt so moist prior to cutting; I expected it to be dense. The coffee flavor was unmistakable. The French Vanilla Coffee in combination with the cocoa and a hint of coconut from the oil produced an extremely rich, deep flavor. I do believe this is the best chocolate cake I ever baked!

The glaze added just the right coffee flavor finish and set up nicely however it was very messy. While Nicole’s glazing photo looked as mine did while glazing, much of my glaze disappeared after setting. The cake was completely cooled. Perhaps I shouldn’t have used that hand mixer. Either way, it was the perfect flavor pairing for this cake, thanks Nicole!

photo credit: Nicole @ bakingbites.com

As promised, I have a discount code for my faithful, coconut loving readers. The code is RedKathy (case sensitive) and gives you 20% off an order at kelapo.com. The code is valid through 10/9/2011.

You can learn more about Kelapo Coconut Oil on FaceBook or visit www.WeAreCoconuts.com for more coconut oil recipes and information.

Are you hungry? ♥

Game Day Cheesy Chorizo Bread Recipe

2011-09-12T00:03:00.001-04:00

Given an opportunity via Foodbuzz Tastemaker program to sample and compare Sargento Cheese prompted a big grin followed by hubby’s famous quote, “You love cheese”! I’m a cheese aficionada to the max. That phrase came from a commercial back in the day and stuck with the family. Grab a slice of cheese and you hear hubby in that crazy voice…You Love Cheese!!

With the $25.00 gift card provided by Foodbuzz and Sargento, I went cheese shopping. The results, Sargento sliced Medium Cheddar, Pepper Jack, and Provolone, Fancy Shredded 6 Cheese Italian Cheese, and Part-Skim Ricotta Cheese along with a few brands for comparison.

Sargento Medium Cheddar Sampling

Our first Sargento cheese trial was a simple tasting comparison. Because hubby is fond of yellow cheese, we compared Sargento medium sliced cheddar to a store brand. The store brand cheese were not individually wrapped processed cheese slices, as that would be an unfair comparison. Straight up cheese, no crackers or wine considered necessary, we love cheese!

Ingredients Comparison

Store Brand - Cultured Pasteurized Milk, Salt, Enzymes, Annatto (Color)

Sargento – Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Vegetable Color), Natamycin (A Natural Mold Inhibitor)

Both cheeses had a firm and semi smooth yet dry texture. While equal in thickness, the Sargento seemed to be more solid. Hubby and I unanimously agreed the flavor of the Sargento was rich and more intense than the other brand. Simply stated, the Sargento cheddar cheese was outstanding!

Sargento Recipe Evaluation

The second Sargento trial replaced our usual pizza night. Homemade Stromboli and Calzones, with plenty of Italian meats and cheese, seemed perfect for cheese evaluation. However, being a Tastemaker called for a creative addition, I opted for a spicy Mexican flavor.

Bread Machine Pizza Dough

3/4 cup warm water
2 tbsp olive oil
2 cups A/P flour
1/2 tsp sugar
1/2 tsp salt
1 1/2 tsp bread machine/fast rising yeast
OR
2 tsp active dry yeast

Add ingredients in the order given, tapping pan after addition of dry ingredients but before adding yeast. Make a well in the center and add the yeast. Set bread machine to dough setting and allow to process. When complete, deflate the dough and allow resting for 15 minutes.

**I always rub the dough with a bit of olive oil to prevent any hardening of the top. This recipe can be doubled with a two lb. bread machine, yielding two 12” pizza or stromboli crusts.

Sargento Cheesy Chorizo Bread

1 12” pizza dough
8 oz. Mexican Chorizo
1/3 cup minced onion
6 slices Sargento Pepper Jack Cheese

In a sauté pan, cook the Chorizo until crumbled. Drain the excess oil, add the onion, and cook until translucent. Remove to a glass or stainless bowl. Gather the remaining ingredients.

Preheat the oven to 375. On a floured surface, roll the dough to about 1/4” thick, into a rectangle just a bit wider than two slices of cheese. Cover the dough with the Pepper Jack cheese slices. Top with the cooked Chorizo and onions. Roll the dough lengthwise into a log. Pinch the opening along the length. At the ends, fold the dough over and press the edges, closing the dough log. Bake for 20 or 25 minutes until bread is lightly brown.

The result will be long, 4” thick soft bread, swirled with a spicy, cheesy goodness that is simply delightful. This particular dough is awfully light and airy. The oils of the Chorizo add a nice color and spice to the bread without a greasy taste or feel. The Sargento Pepper Jack Cheese though mild, presented a distinct flavor throughout the bread, suggestive of a high quality cheese.

Conclusions
In the end, the evaluation produced enough food for two meals.

The calzones were filed with pepperoni, provolone, ricotta, and shredded 6 Italian cheeses. In one calzone, I replaced the provolone and the ricotta with another brand. While it was still quite tasty, the piquant flavor of the Sargento provolone was definitely absent.

After a small sampling of the Cheesy Chorizo bread on Friday, we stored the majority for Sunday’s football games. Our Game Day meal consisted of renewed leftovers - the Cheesy Chorizo Bread, Leftover Chicken Cutlets transformed into Chicken, Bacon, and Cheese Quesadillas, with sides of sour cream, guacamole, and salsa.

Hubby and I can’t say enough good things about Sargento products. Regardless of the flavor or style of cheese, Sargento brand comes out ahead in when compared to other equivalently priced cheeses.

Are you hungry? ♥

Voila!® Ready To Serve Chicken Florentine

2011-09-05T22:34:00.000-04:00

The day after a holiday can be very stressful for Moms, especially those with school-aged children. What better a time to offer this review of Birds Eye® Voila!® prepared meals, right?

Birdseye offers Voila!® ready-made meals in two sizes, regular and family size. I found the regular size to enough food for two adults. A wide array of meals in the regular size is offered and three family sized flavors. The meals are ready in about fifteen minutes, a quick solution when the gang is starving! We sampled the Cheesy Ranch Chicken, Cheddar Chicken Potato, and the Chicken Florentine varieties.

Overall, the meals we tasted had a pleasant, home seasoned flavor. The vegetables and pasta held their texture rather well with the sauce being generously portioned. My only real criticism was the chicken. In all cases, the portions were inadequate to be considered a meal. Then again, I'm used feeding to hungry men who generally expect hearty, meaty meals. With the Cheddar Chicken Potato meal, the pieces seemed to be formed rather than real chunks of chicken.

The Cheesy Chicken Ranch was the most cost-effective of the three. By adding an additional 1/2 cup of chicken broth, the sauce was enough to accommodate another cup of pasta, cooked chicken, and/or vegetables. Red was home for spring break and being a ranch fan, was anxious to sample this one. Of course I added some extra chicken along with the broth to make it heartier. Red very much enjoyed this meal, and being a college kid, was happy to accept a few coupons.

Photo Credit - Mangoes & Chutney

My favorite was the Chicken Florentine. The flavors were much like home made, rich and creamy. In this meal, there were big pieces of real chicken and plenty of spinach. Dad really enjoyed this one too. With the abundance of buy one get one free coupons included in the Tastemaker package, this one I will definitely buy again.

The legal stuff: As part of the Foodbuzz Tastemaker Program, I received a sample of Birds Eye Voila! and 100 BOGO coupons – this did not alter my review of the product and all opinions are 100% mine.

Hope you enjoyed your Labor Day Weekend! ♥

Tropical Infused Chocolate Snack Cake

2011-08-29T22:27:00.000-04:00

Tropical Infused Chocolate Snack Cake - Kelapo Coconut Oil - Take One

The dog days of summer has severely limited the turnout of home baked goods in my kitchen. Unfortunately, the season has little effect on my cake cravings. When this jar of Kelapo Coconut Oil arrived, my craving elevated to cake desperation. I think the coconut aroma was the true culprit.

“The unique flavors of our virgin coconut oil turn any ordinary meal into a truly indulgent experience.
We harvest our coconuts from the lush, tropical island of Sri Lanka. Our fair trade farmers collect the fruit at its peak ripeness, and extract the virgin coconut oil through a cold expeller press. Kelapo VirginCoconut Oil is 100% natural, unrefined, and certified organic. Plus, it is the only Fair Trade approved coconut oil on the market.”

Learning from www.wearecoconuts.com coconut oil can be substituted 1:1 for butter or other oils; my go-to chocolate snack cake recipe seemed the best solution. This versatile and simple snack cake recipe is ready to eat in about forty minutes, ideal for summer baking and desperate cravings!

Tropical Infused Chocolate Snack Cake

(adapted from the chocolate snack cake recipe by Debie Peschka)

1 cup orange juice

1/4 cup Kelapo Coconut Oil

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour

2/3 cup sugar – half white, half light brown

3 tablespoons baking cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

confectioners' sugar

Preheat oven to 350. Spray or grease an 8-in. square baking pan.

In a mixing bowl, combine juice and oil. Beat in egg and vanilla, set aside. Combine flour, sugar, cocoa, baking powder, baking soda, and salt; add to the egg mixture. Beat for 2 minutes.

Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

The prominent orange flavor accompanied by a subtle coconut essence warranted the tropical label. As with most snack cakes the texture is somewhat dense and very moist. The cocoa paired nicely with the orange flavor. It provided a light chocolaty flavor rather than the overpowering sweet chocolate taste of chocolate chips or syrup.

After satisfying my desperate cake craving, I read heating the coconut oil before measuring was recommended. Not sure what difference heating might make. The next recipe, Kelapo Coconut Oil - Take Two, will include that recommendation and a Kelapo coupon code for my coconut loving friends as well.

Is it obvious how much I enjoyed receiving the jar of Kelapo coconut oil and eating the cake? ♥

Easy Crustless Spinach Quiche - Birds Eye Chefs Favorites

2011-08-21T23:46:00.003-04:00

Birds Eye Chef’s Favorites are steam fresh and ready to serve side dishes and worthy of the name Chef’s Favorites. The texture and flavor of the vegetables is incredibly fresh, second only to fresh from the garden. The sauces’ being marketed as light is a bit misleading as I found them to be bold in flavor and thick in consistency. Being part of the Foodbuzz Tastemaker program afforded me a sneak peak sampling of the new combinations. They will hit the store freezers in September.

Lightly Sauced Primavera Vegetable Risotto is a creamy risotto laced with Parmesan cheese. Sweet green peas and tender carrots make this an interesting, colorful, and tasty side dish. This variety of Birds Eye Chef’s Favorites was served without alteration, prepared per package directions. A press release from Pinnacle Foods claimed this side had a note of Parmesan flavor. I beg to differ. The Parmesan flavor, while delicious, was definitely robust. In fact, some foodies might even classify it as overpowering. In my opinion, the combination of vegetables, particularly the sweet carrots, countered the Parmesan nicely.

The Chefs’ Favorite Lightly Sauced Mushroom and Green Bean Risotto was wonderful. The light and tangy sauce was perfect in combination with the rich, savory mushrooms and the crunch of slender cut green beans. The portion is more than enough for two people, which returned leftovers this particular evening. Being a leftover queen of sorts yet needing a larger serving, I added about 2/3 cup of leftover white rice and a drizzle of chicken broth to the leftover risotto. The original robust flavor was more than ample and incorporated well with the additional rice. I would venture to say one could nearly double this dish without compromising the flavor.

Birds Eye scored a winner with the Lightly Sauced Roasted Red Potatoes and Green Beans. The parmesan and olive oil flavors combines with whole green beans endorsed the Chef’s Favorite label for me personally. This was a combination my mother prepared when we were kids. Fond memories surely have something to do with this being a favorite however it also required a higher standard. Generally speaking, I don't usually serve ready made foods especially with dinner. The green beans were crisp and the potatoes solid; not what I would expect from a package, that is for sure.The sauce was the lightest of the four, not to say it the least flavorful. How could Parmesan and Olive Oil together NOT be flavorful? Very nicely done Birds Eye!

The Lightly Sauced Creamed Spinach is all-natural and something my family is not fond of, to say the least. To resolve the “I hate Creamed Spinach” issue, I prepared this easy crustless quiche recipe published by Val, a fellow Foodbuzz featured publisher and tastemaker. Thanks Val, it was a hit!

Crustless Spinach and Veggie Quiche

1 package Birds Eye Lightly Sauced Creamed Spinach
5 large button mushrooms, sliced
2 ripe Roma tomatoes, diced
1/2 large Vidalia sweet onion, diced
6 large eggs
1/2 cup shredded Colby Jack cheese
Black pepper to taste

Cook the Chef's Favorite spinach according to directions. Meanwhile, spray a casserole dish with cooking spray. Cut the vegetables and add to the casserole dish. Mix the Lightly Sauced Spinach with vegetables and season with black pepper. Beat the eggs and add to the casserole. Stir to incorporate. Bake in a 375 preheated oven for 30 minutes or until cooked through. Top with cheese and return to the oven for about 5 minutes more or until cheese is melted and edges are golden brown.

Red is home for term break and is the one who despises spinach most of all. He ate half the casserole. Enough said?

So there you have it, my two cents on Birds Eye Chef’s Favorites newest upcoming side dishes. Thanks to Foodbuzz and Birds Eye for providing me with four samples to taste and evaluate, You Rock!

Are you hungry? ♥

Spinach, Bell Pepper, Rice Stuffing - Leftover Veggie Recipe

2011-08-15T00:08:00.003-04:00

This is a new recipe idea for using leftover fresh cooked vegetables. Combining and saving small amounts of veggies is a long time practice of mine. Normally, leftover veggies go into an airtight container to be used later in the week. Oftentimes these end up in a casserole or goulash style dish. Cooked fresh veggies, especially peppers, don’t keep as well as the frozen variety for me. It seems the fresh cooked vegetables, particularly bell peppers, softens more quickly, and as such store separately. According to my palate, both the flavor and body of the vegetable diminishes. Moreover, the fridge is crowded with mini storage containers, very annoying.

The leftover bell pepper dilemma combined with stuffed pork loin extreme family enjoyment, inspired this veggie and rice stuffing.

Leftover Spinach, Bell Pepper, and Rice Stuffing

1-2 Tbsp olive oil
1 cup baby leaf spinach, drained well
1/2 cup cooked red, yellow, and green bell peppers
1/4 cup Vidalia onion
2 teaspoons minced garlic
1/2 cup leftover rice
1/2 grated Parmesan and Romano cheese
Salt and Pepper to taste

Drain The Veggies Well

Saute Leftover Spinach, Bell Peppers, and Onion in Olive Oil. Sprinkle with salt and pepper.

Stir in the minced garlic and leftover rice, cooking until heated through.

Add in the cheese and stir until cheese begins to melt and is blended.

Stuff into pork loin, chicken, or chops. Sorry, no photos of the finished meal as the guys far were too hungry to wait for a shoot.

This stuffing recipe was enough to fill a 3.5 pound pork loin and served four adults. The following video is the method used for stuffing the loin. If you don't watch the video one tip I learned to follow, leave free a one inch boarder around the meat because the stuffing does expand when rolling.

The flavor was excellent, much different from the spinach stuffing we traditionally enjoy. The bell peppers and full bodied olive oil added a new dimension of flavor. The rice absorbed the rosemary seasoned pork flavor, delivering what hubby describes as gourmet flavor. Not only is this a great option for leftover veggies but also a fine way to eat more greens!

Are you hungry?
♥

Godiva Chocolatier Coffee Granita

2011-08-01T23:00:00.000-04:00

Black, sweet, and never cream I am a devoted, long-time coffee drinker. However, iced coffee always gave me heartburn. Given that fact, a bit of ingenuity was required to answer a call from Godiva and the Foodbuzz Tastemaker program for a special summer iced coffee or blended drink recipe.

Godiva offers three flavors of gourmet coffee - Chocolate Truffle, Hazelnut Crème, and French Vanilla. I received two 12 oz bags of Godiva Coffee, one chocolate, and the other vanilla. Yeah no cream, but how did they know? Must be good karma :)

Inspired by this Italian Ice recipe I found on Google+ the very same day, combined with a bit of research and several trials, two perfected Gourmet Coffee Granita recipes evolved. Not a true “coffee drink,” but nonetheless delicious and refreshing summer coffee treats. Warning - Photographing these was very difficult for me as you can see. The picture of the Strawberry Chocolate Granita hinders the amazingly rich, yet light and refreshing quality. You will just have to trust me on this.

Fresh Strawberry Chocolate Coffee Granita

3 cups Godiva Chocolate Truffle Coffee, strong brewed
2/3 cup sugar
1 cup fresh strawberry puree
1/4 cup strawberry syrup
Whipped cream

Brew coffee and allow cooling to room temperature or longer. I doubled the recommended amount of coffee given on the package resulting in strong brewed.
Combine coffee and sugar in a mixing bowl, blend until sugar is completely dissolved. Add the syrup and stir until fully incorporated. Add the strawberry puree and stir. Pour coffee mixture into a metal or glass 9 x 13 pan. Freeze for about an hour. Remove and scrape all ice away from the sides, mix well, smooth over the top with a spoon if necessary, and return to the freezer. Repeat this scraping method twice over the next few hours.

Remove from freezer 5-10 minutes before serving. Repeat the scraping method except from the top rather than the sides. Spoon crystals into serving glasses or tall dessert dishes, layering iced coffee crystals ad whipped cream. Top with a dollop of whipped cream and a drizzle of strawberry or chocolate syrup.

French Vanilla Coffee Granita

3 cups Godiva Chocolate Truffle Coffee, strong brewed
3/4 to 1 cup sugar
1 teaspoon natural vanilla
Whipped cream

Use same preparation method as stated above.

The Granita was served with and without whipped cream. Beating a few sprinkles of cinnamon into the whipped cream topping added a new dimension to the flavor and with a drizzle of syrup, fabulous! My father liked this whipped cream version the best.

As for my favorite, this French Vanilla with no whipped cream simply black and sweet. I enjoyed a cup of granita every night for over a week. Thanks Godiva and Foodbuzz!

Are you hungry? ♥

Sour Creamy Chicken and Potatoes with Jalapeno

2011-07-24T22:37:00.004-04:00

Made with Breakstones new jalapeño flavored sour cream this creamy chicken and potato recipe was darn delicious. The recipe evolved as a result of hosting a Breakstones Sour Cream House Party. Ready in just over an hour, busy moms will find this quick and easy chicken recipe a suitable and tasty weekday meal choice. I recall very much appreciating one dish meals when my boys were young.

4 large skinless chicken thighs
3 large baking potatoes, washed and sliced
1 small Vidalia onion, sliced
1 10 oz. can cream of celery soup
1/2 can milk (5 ozs.)
4 Tbsp Jalapeno Sour Cream
1/2 tsp rosemary
Salt and pepper to taste

Preheat the oven to 375. Arrange potato slices in a 9 x 11 baking dish. Cover with half of the onion slices. Wash chicken thighs and pat dry. Sprinkle chicken with salt and pepper and add to the baking dish. Sprinkle the rosemary over the chicken and potatoes. In a small bowl, combine the soup and milk, mixing until completely blended. Stir in the sour cream and mix well. Pour the soup mixture over the chicken and potatoes. Bake for about one hour or until potatoes are soft and chicken juices are clear.

Breakstones flavored sour cream added a rich depth and spicy bite to an otherwise ordinary meal. I served this chicken and potatoes with a fresh garden salad. The recipe as written served three adults however the quantities can easily be doubled to serve a family of four or five.

Are you hungry? ♥

Easy Greens Stuffed Pork Loin

2011-07-20T23:52:00.002-04:00

Pork loin is an economical and healthy cut of pork. Being as such, I often purchase whole pork loins for added savings, which are generally 9 – 10 lbs, and divide before freezing. Upon scripting this pork loin recipe, five pork loin roasts were in the freezer.

The North Carolina Pork council addresses the question of fats in pork:

How does pork compare to other meats for fat, calories, and cholesterol?

"Pork today compares favorably for fat, calories, and cholesterol with many other meats and poultry. Many cuts of pork are as lean or leaner than chicken and meet the government guidelines for “lean” or “extra lean.” Any cuts from the loin - like pork chops and pork roast - are leaner than skinless chicken thigh, according to U.S. Department of Agriculture data. Pork steaks or roasts from the leg ("fresh ham") are also lean choices."

My initial recipe thought was a stuffed pork loin, devoid of a long and complicated process. Are You Hungry demonstrates my style - the not being fond of a complicated method - and I admit to seeking and utilizing the easiest means to prepare a delicious meal. Is an easy stuffed pork loin even possible?

This video provided clear instruction for preparing the pork loin for stuffing. The method was relatively easy. Cutting around the first curve was the most difficult part however the pork filet turned out relatively flush considering it was my first attempt.

Stuffed Pork Loin with Greens

3 lb pork loin, trimmed of excess fat
1 Package of seasoned stuffing
1 cup chopped frozen greens - spinach, mustard, kale, chard - thawed and drained well
Butter
Water or broth
1/4 cup Parmesan cheese
Dried rosemary
Salt and pepper to taste

After carving was complete, I prepared the stuffing using a stuffing premix and adapted the directions just a bit. Combine the seasoned bread cubes, butter, and 2/3 of the required water in a large bowl. Microwave 1 minute. Add to the stuffing 1-cup of thawed and well-drained greens, I used mustard greens. Toss to mix. Add 1/4 cup grated Parmesan cheese and mix well. Heat for about another minute in the microwave to help ingredients stick together.

Season the pork with salt, pepper, and rosemary. Spread a layer of stuffing over the pork about a half an inch thick.

Gently roll the pork being careful not to make the roll tight enough to squeeze out the stuffing. Start at one end, wrapping string around the roast to secure the roll, knotting each revolution, until the roast is secured. Running out of kitchen string, I skewered the pork loin from end to end. **sad face**

Sprinkle the stiffed pro loin with rosemary and black pepper. Bake at 350 until roast is cooked to an internal temperature of 160. My roast took just about an hour to cook.

The whole meal took about an hour and half to prepare. Tender and juicy, the guys simply loved it. Dad doesn’t even like greens, yet truly enjoyed the stuffing. The greens added a nice color and flavor to the stuffing while the parmesan cheese offered just the right amount of sharp cheesy bite.

Simply, fast, and oh so tasty, this stuffed pork loin recipe is perfect for a busy mom on a tight budget.

Are you hungry? ♥

Buffalo Marinade Acclamation - Chicken & Pork Recipes

2011-07-11T23:20:00.005-04:00

Being a spicy foods enthusiast, I jumped at the opportunity to test the new KC Masterpiece Buffalo Marinade. As luck would have it, the bottle arrived just as “the other brand” of buffalo sauce was empty. Don’t you just love it when fate works in your favor! Buffalo sauce is used in my kitchen quite frequently as a coating for chicken, pork, and occasionally even beef.

Hubby’s favorite chicken is fried and spicy. In my continued effort to provide the family more healthy meals, I no longer prepare traditional fried chicken. Instead I opt for baked variety, eliminate the egg but use legs and thighs as a compromise. The family unanimous enjoys dark meat portions.

I am pleased to announce hubby - aka the carnivore - says my spicy oven fried chicken is the real deal. Don’t tell him but this oven fried chicken is the easiest recipe ever! Buffalo sauce, Italian breadcrumbs, and chicken thighs.

Spicy Oven Fried Chicken Thighs

8 chicken thighs
1/2 cup KC Masterpiece Buffalo marinade
1/2 – 1-cup Progresso Italian style breadcrumbs

Wash chicken and pat dry with white paper towels. Place chicken thighs in a plastic bag add the buffalo marinade. Seal the bag, removing as much air as possible. Refrigerate for at least 30 minutes, longer marinating time will enhance both flavor and heat.

Preheat the oven to 375. Lightly spray a baking sheet with cooking spray. Pour breadcrumbs into a high-rimmed bowl. Remove one piece of chicken from the bag, push into breadcrumbs and shimmy the bowl until breadcrumbs coat over the sides of the chicken. Flip the chicken and repeat. Place on prepared baking sheet. Repeat process with remaining chicken thighs, adding breadcrumbs as needed. Discard bag and any remaining breadcrumbs. Bake for 45 minutes. Remove and immediately turn chicken onto a serving platter.

The chicken is crispy on the outside and juicy inside with a spicy buffalo flavor throughout.

Sweet and spicy is an ideal combination with chicken, a combination along the lines of sweet and sour in my opinion. Will this marinade compliment pork too? I set out to find the answer. Thick and zesty, this marinade will perform well as a sauce or glaze. Pantry check- pineapple slices in natural juice, sweet Vidalia onions, white rice, smoked paprika, garlic powder, Adobo seasoning. Fridge check - Lean 3 lb pork loin, buffalo marinade, chicken broth.

Sweet and Spicy Pork Medallions
3 lb. pork loin sliced 3/4” to 1” thick
1/2 cup KC Masterpiece Buffalo Marinade
Adobo Seasoning
1-cup pineapples cut in chunks (about 1/2 20 oz can)
1/2 cup pineapple juice
1 small Vidalia onion cut into small wedges
1/4 -1/2 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

Slice the pork loin and sprinkle liberally with Adobo seasoning. Place slices in a plastic bag and add the buffalo marinade. Seal the bag, removing as much air as possible, and. refrigerate for 1.5 hours.

Spray a large frying pan or skillet with cooking spray. Place contents of bag, marinade, and pork loin medallions, in the pan. Cover and cook on low heat for about 10 minutes or until pork just begins to cook through. Add the pineapples, onions, and juice. Cover and continue cooking until pork is cooked through and tender, about 30 minutes. Cooking time will vary depending upon the thickness of the pork medallions. Sprinkle with garlic powder and smoked paprika and stir in chicken broth to increase liquid. Stir to blend, turn up the heat one or two notches, and allow cooking uncovered for about 5 minutes to incorporate spices and thicken the sauce. Serve on a bed of white rice topped with the pineapple buffalo sauce.

The pork was tender and spicy with the perfect level of heat; not burning the mouth but a zing to the tongue. The sweetness of the pineapple and onion blended well with the spicy, smoky heat creating a perfect sauce.

Overall, this dish was good however not up to my flavor expectation. The color was bland and perhaps set me off in a negative direction. In hindsight, I am thinking okra, zucchini, or perhaps even carrots would have made this spectacular. Any suggestions?

Saving the best for last, I grilled up our favorite Italian infused buffalo chicken breasts. All I can say is OMG was it ever good! Made with red pepper, garlic, and paprika, the robust flavor and thick texture of this marinade offers a wide range of culinary purpose. I highly recommend the new KC Masterpiece Buffalo Marinade for cooking, grilling, and creating recipes with a buffalo style kick!

I received one bottle of KC Masterpiece Buffalo Marinade as part of the Food Buzz Tastemaker program. Opinions and recipes herein are 100% mine.

Are you hungry? ♥

Spicy Summer Salads - Ham, Pasta, and Flavored Sour Cream

2011-07-04T00:22:00.004-04:00

Being an enthusiast of spicy and Latin flavors, I was delighted when presented with an opportunity to sample and share Breakstone’s new flavored sour creams. I’m sure my family and friends laughed receiving an invitation to a spicy sour cream house party. I know I would have.

Breakstone’s new Zesty Blends sour creams are available in 3 flavors, Chipotle, Roasted Garlic & Herb, and Jalapeno. Of the three sour cream flavors the roasted garlic and herb is the strongest flavor and tasted least like sour cream. In fact, one would not know it was sour cream if it weren’t for the label. The flavor was good but overpowering; therefore, I think it works best in Italian style recipes such as pasta salads, dips, and dressings when used sparingly. My guest agreed the Chipotle and jalapeno were about tied as far as flavor went. The traditional chipotle flavor was a bit stronger offering just a hint of sour cream flavor whereas the jalapeno was definitely sour cream being enhanced by bits of jalapenos. Both of these can easily be substituted when sour cream is used as a topping or as a recipe ingredient. The chipotle was my favorite of the three sour cream flavors.

The party food included load your own ham and cheese potato skins with all the fixings on the side, a variety of wraps filled with ham, smoked turkey, cheese, and veggies with chipotle or jalapeno sour cream, and a roasted garlic and herb pasta salad. You can visit my house party here.

Since the party, I have adapted and developed a few favorite recipes with great success by substituting Chipotle sour cream in this Burrito Bake, my three cheese loaded beef and potato casserole, and this seafood salad . The newest salad creation was a ham and avocado salad. Not fond of ham salad, Hubby initially requested an alternative for dinner. However, after a moment of thought and a puzzled puppy look from me, he agreed to try it. I’m happy to report he was pleasantly pleased with his decision. In the near future, I’ll share a creamy chicken and potato recipe that turn out delicious.

Roasted Garlic and Herb Pasta Salad

8 oz medium shells (about ½ box) cook as directed

1 cup diced Hormel ham

1 cup frozen peas, thawed

2 plum tomatoes

1 cup chopped cucumber

¼ cup light mayo

3 Tbsp Breakstone’s Roasted Garlic & Herb Sour Cream

1 tsp lemon

1-3 Tbsp milk as needed

Salt and pepper to taste

Cook the pasta according to directions on the package. Drain well and allow cooling. Set out the peas to thaw. Meanwhile chop or dice the vegetables and the ham. In a small bowl, combine the mayo, sour cream, and lemon juice mix well. When the pasta is complete cooled, season with salt and pepper, and then add the ham and veggies to the pasta. Toss lightly. Add the dressing and mix well. Add the milk a little at a time as needed to integrate the dressing. Chill completely before serving.

Because this sour cream flavor is so strong, there is really no need for additional seasonings. My guests unanimously agreed.

Ham and Avocado Salad

2 cups minced Hormel ham

1 ripe Haas avocado

4 Tbsp light mayo

3 Tbsp Jalapeno Sour Cream

¼ tsp dry mustard

1 tsp limejuice

Black pepper to taste

Cut ham in chunks and process to mince. Pour ham into a mixing bowl and set aside. Process the avocado until creamy. Add the limejuice and pulse a few times to mix. Add the mayo, sour cream, and mustard then pulse until completely blended. Sprinkle the ham with black pepper and fold in the avocado mixture. Blend completely, taste adding more pepper as needed. Chill until ready to serve.

I served this ham salad on toasted whole grain buns with shredded lettuce and thin cucumber slices. This salad is definitely a keeper. Sorry no photo, just close your eyes and try to imagine a whole grain bun piled high with zesty ham salad!

If you have opportunity sample these flavored sour creams. The recipe uses and options are endless.

Are you hungry? ♥

Chocolate Pudding Pie - Newtons Fruit Thin Crumb Pie Crust

2011-06-25T01:22:00.002-04:00

Time passes too quickly these days; I haven’t posted a recipe for almost 3 weeks! Did you all think we stopped eating? The food deliveries have been a steady stream of dessert items - cake mixes, cookies, and even some gluten free baking mixes. June has definitely been the month of desserts! Before you get the impression all we eat is dessert, I did prepare an awesome Twice Baked Potato Casserole and a superb array of luncheon dishes featuring flavored sour cream however, I’ll save those recipes for another day.

The first delivery was a box of Nabisco’s new Newton Fruit thin cookies. As soon as I opened the package I new exactly what their fate would be. These cranberry citrus oatmeal cookies arrived just in time to become the crumb crust of Dad’s favorite dessert, chocolate pudding pie! Admittedly, being a part of the Food Buzz Tastemaker Program is lots of fun and an honor for a common self-proclaimed foodie like me.

The cookies taste a bit like a graham cracker but not as sweet yet with a hint of the original Fig Newton cookie flavor mixed in. While the initial texture is crunchy, these cookies melt in your mouth and are quite delish! The cranberry bits add a chewy sweetness, complimenting, perhaps even enhancing the oat flavor. They proved to be a very tasty crumb crust for the chocolate pudding pie.

Cookie Crumb Pie Crust
1 1/2 cups crushed Nabisco Newton Fruit Thins, about 13 cookies
6 Tbsp butter or margarine, melted
1/4 cup brown sugar

Chocolate Pie Filling
1 1/2 cups milk (I used low fat)
1 3.5 oz package chocolate instant pudding mix
1 cup light sour cream

Preheat oven to 300.
Process cookies in food processor to a fine crumb or crush by hand in a plastic bag. Melt butter in a microwave. In a small bowl combine crumbs and brown sugar. Stir in melted butter. Use the paper wrapped from the butter to grease an 8-inch or 9-inch pie plate. Press crumb mixture into pie plate and bake for 8-10 minutes. Allow to cool completely.

Combine milk and pudding mix. Beat about one minute or until thickened. Blend in the sour cream. Pour over crust. Refrigerate until set. Serve with a dollop of whipped cream.

Thanks to Nabisco in conjunction with Food Buzz for providing the Newton's Fruit Thins!

Are you Hungry? ♥

Cranberry Peach Cobbler Dessert

2011-06-06T19:01:00.000-04:00

The pantry and fridge were quite fruitless apart from three fresh, ripe peaches and a can of cranberry sauce. Not a good situation for a fruity dessert yearning let me tell you. Who craves cobbler in the summer anyway? Nevertheless, it was that fruity obsession in combination with Taste of Home peach cobbler and cranberry apple bake recipes led me to this peach and cranberry cobbler concoction! Of course, my Dad loved it however hubby said this cranberry peach cobbler was not complete with a scoop of ice cream.

Cranberry Peach Cobbler

Ingredients
3 medium size fresh peaches sliced (about 1 1/2 cups)
1/2 can (14 ounces) whole-berry cranberry sauce
1 large egg
1/2 cup sugar, divided
3 tablespoons melted butter or margarine
1/3 cup milk, low fat is fine
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 375°. Grease an 8” x 8” shallow baking dish.
Arrange peaches in the baking dish. Stir cranberry sauce and pour over peaches.

In a bowl, beat egg with the sugar, the melted butter, and the milk. Combine the flour, baking powder, and salt; stir into the first mixture until smooth and well blended. Spoon batter evenly over the peaches then gently spread to cover. Bake for 30 minutes or until the crust is nicely browned.

Are you hungry? ♥

Three Cheese Loaded Potato and Ground Beef Casserole

2011-05-22T23:24:00.004-04:00

My dad moved in with us last Memorial Day. Dinner has become an interesting culinary adventure for me. Casseroles are without doubt a favorite of octogenarians, which is someone in their 80's. Serve a ground beef casserole and a homemade dessert like this rice pudding or this minty chocolate pie and you'll likely be considered the best cook in Florida.

The reason behind this casserole preference is chewing and swallowing. Most seniors have false teeth, making chewing for proper swallowing and digestion a real chore. Casseroles make eating an easier task.

Secondly, oftentimes the throat muscles work more slowly. The throat muscles contract and expand in succession, moving the food down the throat in the same way a snake moves its food. In my father’s case, these muscles are weak. Swallowing without thought will induce an uncontrollable coughing attack akin to someone in need of the Heimlich maneuver. Casseroles save everyone’s appetite!

Three Cheese Loaded Potato and Ground Beef Casserole

5 medium red potatoes, cut into fourths
1/2 cup light cream or milk
Salt & pepper to taste
1/2 cup light sour cream

3/4 lb. lean ground beef
Adobo Seasoning to taste (Latin all purpose seasoning)
1/2 cup Frozen Sofrito Veggies (diced onion, green and red pepper)
1 cup frozen baby peas, thawed
1 cup Kraft Natural Shredded Triple Cheddar Cheese with a Touch of PHILLY
1/2 cup Kraft Natural Shredded Mozzarella Cheese with a Touch of PHILLY
1/4 cup Feta Cheese
1/2 tablespoon cilantro

Heat oven to 350°F
In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender.

While the potatoes are cooking, add ground beef to skillet, season with Adobo to taste, as you would with salt & pepper. Cook lean ground beef over medium low heat until beef is no longer pink. Add frozen Sofrito veggies, sprinkle with cilantro, and cook just until thawed.

Drain potatoes completely, removing a portion of the skins is desired. Return to saucepan. Add cream, salt and pepper to potatoes. Mash with potato masher until a few lumps remain. Beat in sour cream and 1/2 cup of shredded mozzarella cheese.

Spoon potatoes into 9 x 13 or 2-quart glass baking coated with cooking spray or butter. Add ground beef mixture, baby peas, 1/2 the triple cheddar cheese and the feta cheese, gentle blend to combine. Sprinkle with remaining 1/2 cup triple cheddar cup cheese.

Bake uncovered 10 to 15 minutes or until thoroughly heated and cheese is melted.

This red potato and ground beef casserole didn’t need many spices to be flavorful and was by no means bland. The pieces of red skin and potato chunks present a composition similar to loaded baked potatoes, while the ground beef and sofrito added texture. The red and green peppers were influential, adding fresh bell pepper flavor even though they were frozen. The combination of cheeses along with both sour and light creams made this casserole rich. Very rich. My father enjoyed this casserole so much he requested it for dinner the next night as well!

To Taste Notes: I added about four or five sprinkles bit black pepper to the potatoes for a bit of zing. That’s how I prefer my mashed potatoes anyway. I added about two sprinkles of Adobo to the meat mixture. Take care shaking the Adobo; it always comes out of the jar fast!

Are you hungry? ♥