At the risk of sounding like a commercial, have you tried I Can’t Believe It’s Not Butter lately?  If you read this food blog regularly, you know what a stickler I am for the flavor of real butter vs. most margarine.  However, you may also know how I’ve become as health conscious as just about anyone.  Yes, butter tastes better than most margarine or spreads – but, let’s face it,  it’s also an unhealthy choice.

I Can’t Believe It’s Not Butter makes both mes happy: The butter-loving cook and the health conscious wife/mother/mother-in-law.  By the way, this isn’t a sponsored post or paid advertisement in any way, shape, or form.  I thought I’d throw that it because it’s sounding like one, isn’t it?!?!

It’s just me giving my honest opinion and advice: If you’re also a stickler for the taste of butter, you HAVE to switch to I Can’t Believe It’s Not Butter. You’ll be amazed by the butter-taste and grateful for the fact that there are no hydrogenated oils, No trans fat, and 70 percent less saturated fat than butter.  70 percent!  What’s more, I Can’t Believe It’s Not Butter has a blend of oils that are naturally rich in Omega 3-ALA.

You get the taste of fresh, creamy butter but you get it in a healthier way.  Use it as you would normally use butter or margarine.  You’ll find yourself looking at the tame on the front of the cheerful little tub and saying, “No I can’t believe it!”

Below is an I Can’t Believe It’s Not Butter recipe – one that’ll quickly become a family favorite and supper staple.

Veggie Brown Rice and Orzo Pilaf

2 Tbsp. I Can’t Believe It’s Not Butter!® Spread
1 small onion, chopped
2 medium red, yellow and/or orange bell peppers, finely chopped
1 carrot, finely chopped
1/8 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. dried thyme leaves, crushed
1 cup uncooked brown rice
2-1/4 cups chicken broth
1 cup uncooked orzo pasta, prepared according to package directions
2 Tbsp. finely chopped fresh parsley (optional)

Melt I Can’t Believe It’s Not Butter! Spread in 3-quart sauce pot over medium-high heat and cook onion, red peppers, carrot, salt, pepper and thyme, stirring frequently, 4 minutes or until vegetables are tender. Stir in rice and cook 3 minutes. Add broth and bring to a boil over high heat. Reduce heat to low and simmer covered 25 minutes or until rice is tender. Let stand 5 minutes. Stir in hot orzo and parsley.

For more health information and recipes, check out I Can’t Believe It’s Not Butter.

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Veggie Brown Rice and Orzo Pilaf Recipe

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Post tags: health, healthy recipe, I Can't Believe It's Not Butter, orzo, pilaf, rice

Marcus Samuelsson’s Warm Mulled Wine

1 piece star anise
2 cinnamon sticks, broken into pieces
8 whole cloves
4 cardamom pods
1 small piece ginger, peeled (1 tablespoon of the piece grated)
1 orange (half of the orange slice, half grated for zest)
1/2 cup vodka
2 1/2 cups dry red wine
2 1/2 cups ruby port or Madeira
1 cup sugar
1/2 cup blanched whole almonds
1/2 cup dark raisins

Instructions:
1. Crush the cinnamon and cardamom using a mortar and pestle (or put them on a cutting board and crush them with the bottom of a heavy pot). Put them in a small glass jar and add the ginger, orange zest, cloves, and vodka. Let stand for 24 hours.

2. Strain the vodka through a fine sieve into a large saucepan; discard the spices. Add the red wine, port or Madeira, sugar, almonds, raisins, and star anise, and heat over medium heat just until bubbles start to form around the edges.

3. Serve the wine hot in mugs, with a few almonds and raisins in each glass; keep any remaining wine warm over very low heat until ready to serve – do not let boil!

The above recipe was graciously shared with our readers by the super cool people at A Bullseye View.   Visit their wonderful site for more decorating tips, recipes, beauty, and shopping.  Lots and lots of shopping fun!

Marcus Samuelsson Cookbooks and Cookware:

You can find more Marcus Samuelsson recipes, on Food Network’s website. There’s a recipe for Swedish Meatballs with Spicy Plum Sauce that I’ve bookmarked. How delicious does that sound?!?!

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Warm Mulled Wine

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Post tags: Beverages, Marcus Samuelsson cookbooks, Marcus Samuelsson cookware, Marcus Samuelsson recipe

Did your team make it all the way to the Superbowl? Mine (Broncos) didn’t, but there’s always next year, right?!

In the cooking tutorial video above, you’ll see how you can easily make a Superbowl Dessert everyone will rave about – whether their team’s playing or not.

If you’ll notice, I did indeed mark this post as a “Holiday” recipe. You see, with the football fanatics in our family, any day NFL is on tv, it’s a holiday. Same with baseball and college basketball. We pretty much have holidays every day in this house.

Post from: Recipe Blog and Food Blog With a Southern Accent Follow me on Twitter! @JoiTaniaSigers

Pull Apart Football Cupcakes

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5. Unexpected Superbowl Recipes!
6. Tailgating Recipes for the Win!

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Post tags: cooking tutorial, cooking tutorial video, cooking video, Superbowl recipes, tailgating recipes

I’ve got nothing but love for Ellie Krieger and nothing but love for USA Today. I’ve been a loyal reader for YEARS – remember when it was bigger? It took a while to get accustomed to the smaller version but now I can’t imagine it being larger. Now it’d probably feel like a giant’s newspaper!

The fact that USA Today and Ellie Krieger are teaming up to help readers cook and eat healthier meals has hands sweaty and my mouth watering.  What a dynamic duo! Learn more about Ellie Krieger’s new column in USA Today here.  I’ll be clipping and saving each recipe for my collection – I have the first one, of course: Garlic-Basic Shrimp and it sounds delicious. Click the link to see the recipe online.

Below is information that was sent to me about Ellie Krieger’s new cookbook, Comfort Food Fix. Can’t wait to get my hands on this one, it sounds as wonderful as the rest of her cookbooks.

Ellie Krieger, New York Times Bestselling Author and Host of “Healthy Appetite” Offers Healthy Versions of Classic American Comfort Food Dishes

Comfort Food Fix Now In Stores Everywhere (You can also buy Comfort Food Fix: Feel-Good Favorites Made Healthy on Amazon.)

You don’t often hear a Registered Dietitian say nothing is ever “off limits,” but Ellie Krieger believes just that. With a philosophy of “usually-sometimes-rarely”, Krieger is all about incorporating your favorite foods into a healthy lifestyle. To this end, Ellie has created Comfort Food Fix: Feel Good Favorites Made Healthy (Wiley Hardcover; $29.99), a collection of healthy versions of comfort food classics. Here Ellie provides 150 soul-satisfying recipes including hearty favorites like meatloaf, lasagna, chicken pot pie, crab cakes, mac and cheese, mashed potatoes, and more — all without the calories and saturated fat.

Ellie has every meal covered: There are recipes for breakfast, brunch and baked goods; snacks and starters; soups and sandwiches; meat, poultry, seafood, and vegetarian main dishes; sides and salads; and of course desserts. Each recipe contains complete nutrition information and calorie counts along with a side-by-side comparison of Ellie’s healthy version of the recipe versus a typical version of the recipe. You’ll be amazed at how simple substitutions can dramatically reduce both the caloric content of these recipes as well their saturated fat, sodium, and cholesterol counts, while increasing healthy nutrients and antioxidants – all without sacrificing flavor and the comfort food experience that we’ve all come to expect from these classic dishes.

Everyone loves fried chicken – Ellie’s version, “Honey-Crisp Oven-Fried Chicken”, is lower in calories, saturated fat, cholesterol, and sodium than a traditional version of fried chicken – but with the same crisp golden perfection that is sure to satisfy any fried chicken craving. Using skinless chicken thighs, low-fat buttermilk, corn flakes for crunch, honey, tons of spicy flavor, and baking the chicken rather than frying, Ellie reduces the calorie intake of this classic from 560 to 330 calories.

How does she do it? Ellie breaks down her “make healthy” strategy into “15 Fix Factors,” many of which she applies in her “Honey-Crisp Oven-Fried Chicken” recipe, including:

• Get Creamy (Nearly) Creamlessly – Use low-fat milk thickened with flour or cornstarch, along with evaporated milk for cream sauces, soups, and puddings; reduced-fat sour cream also ups the cream factor with less fat and no artificial ingredients

• Un-Fry – Lightly bread, toss or spray with oil, and then bake to achieve that craveable crispness

• Oil Well – Use antioxidant-rich extra-virgin olive oil or a neutral tasting canola oil for stir fries and baking

• Sweeten Smartly – Use unrefined sweeteners like honey, maple syrup, and molasses; these give your blood sugar a gentler rise, but use them sparingly

Repro-Portion – Measure out servings and keep an eye on portions; most of us have grown accustomed to much bigger servings of food than we need

With full nutrition information for every recipe and gorgeous full-color photos that are sure to whet any appetite, Comfort Food Fix: Feel-Good Favorites Made Healthy will have you eating healthier versions of your favorite comfort food dishes without any of the guilt.

More Ellie Krieger Cookbooks:

ABOUT ELLIE KRIEGER:
Host of the Food Network’s hit show “Healthy Appetite,” now on the Cooking Channel, Ellie’s warmth and charisma have made her the leading go-to nutritionist, with a lifestyle emphasis, in the media today. Krieger’s success can be attributed to her unique way of offering real life advice without any of the gimmicks and crash diets that permeate the media today. She reaches people with her message that it is possible for anyone, given the tools and knowledge, to live life to the maximum by keeping a healthy balance and nurturing a richly satisfying and sumptuous, attainable lifestyle. Ellie’s 2005 book Small Changes Big Results was a how-to on easy-to-live-with habit changes that yield optimal results. Ellie’s second book, The Food You Crave: Luscious Recipes for a Healthy Life, was an immediate New York Times bestseller, peaking at #2 on that list. In addition to being named to Amazon’s Customer Bestseller List for 2008, The Food You Crave won the 2009 IACP Cookbook award and the esteemed 2009 James Beard Foundation Award for “Best Cookbook with a Healthy Focus.” Her last book, So Easy: Luscious Healthy Recipes for Every Meal of the Week, also became an instant New York Times bestseller.

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Lovely Ellie Krieger Adds USA Today Columnist to Her Resume

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Post tags: Cookbooks, Ellie Krieger Cookbooks, Ellie Krieger Recipes

Here’s a Blueberry muffins recipe from the cookbook I recently wrote a review for, Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro.  Don’t forget, you’ll want to order this cookbook asap. It’s outstanding!

Everyday Blueberry Muffins

What’s your favorite fruit muffin? After you prepare this basic blueberry muffin recipe, try substituting chopped apples or chopped strawberries for the blueberries. The muffin remains the same – only the fruit changes. For blueberry muffins, I use butter as the fat for the flavor.

Makes 12 Muffins
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
1 teaspoon vanilla
1 egg, beaten
1 cup fresh blueberries

Heat oven to 400 degrees F with oven rack in the middle. Spray 12 cups of a standard muffin pan with nonstick cooking spray.

Mix flour, sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.

Combine milk, melted butter, vanilla, and egg in a medium bowl with a wire whisk. Pour milk mixture into flour mixture, and stir only until flour is moistened even though the batter is not smooth. Scrape down sides of bowl.

Fold in blueberries, being careful not to break them or the batter will become blue.

Divide batter into sprayed muffin cups, using a scant 1/4 cup of batter in each cup. Cups are usually filed about 3/4 full.

Bake 15 to 20 minutes or until golden brown and a toothpick inserted in center of a couple of muffins comes out dry. Cool slightly and remove from pan.

Run a small metal spatula around edge of each muffin to loosen them and lift gently from the pan. Serve muffins warm with butter or jam and wait for the compliments!

Baker’s Note: The muffin cups should all have about the same amount of batter so that they bake evenly. You can transfer batter to different cups to even them out but minimize such activity or the muffins will be tough.

Secrets to Success: Muffins should be lightly rounded with a pebbly top and moist and tender inside.

If the muffins are left in the muffin cups too long, they will become soggy on the bottom.

The recipe (and tips) above are from Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro.

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Blueberry Muffins Recipe

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6. Healthy Fruit Nut Muffins

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I was sent a cookbook to review on the blog recently that I’m really excited about. I get a lot of e-mails from cooks who are either new to baking or have been baking for a while but are confused about some of the basics. Most want to know what great basic baking cookbook I recommend. Usually I send them back a list of about 4 or 5 different books that I think will help them out. But each time I’d think, “Why can’t there just be ONE book that covers all the basics in terms that even the newest baker in the world could understand.”

When I heard about Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro, I hoped it’d be the cookbook so many are looking for. After receiving it in the mail, I know it is.

This would be the IDEAL cookbook for anyone (I’ve been cooking and baking for more years than I care to count but I’m loving this cookbook.) but I have to say, it’s BEYOND ideal for those who are fairly new to the kitchen. It’d be perfect to throw into a bag of goodies for a new bride & groom – maybe along with some great tools of the trade. They’d think of you each time they used one of the cookbook’s many wonderful recipes or double-checked the pages for baking tips and advice.

The only thing is, you’ll want to be sure to grab a copy for yourself. Trust me, the first time they tell you how they loved the Black and White Cheesecake, Caramel Sticky Buns, Calzones, Homemade Pizza, or Raspberry Cream Cheese Coffee Cake, you’ll want to be able to say, “Me too!” You WILL NOT want to stand there turning 26 shades of green.

Cookbook Description from Amazon:

With the demise of home economics in the school system, many adults have no baking experience at all, relying on dreary store-bought baked goods and artificial mixes to satisfy their cravings. Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more. In a warm, reassuring manner, Pat Sinclair leads beginning bakers step-by-step through each recipe, thoroughly explaining each technique and direction. After learning a basic technique, additional recipes provide further practice and more elaborate results. This second edition contains more than 100 recipes, from old favorites like icebox cookies, cornbread, and brownies to updated classics, including Butterscotch Cashew Blondies, Chai Latte Custards, and Savory Wild Mushroom Bread Pudding. Throughout, explanations and precise tips, based on Sinclair’s years of baking experience, make readers feel as though there is a friendly teacher in the kitchen, peering over their shoulders, and guiding them toward perfect results, every time.

A few other recipes included in Baking Basics and Beyond:

• Snickerdoodles
• Ice Box Cookies
• New Orleans Bread Pudding with Bananas Foster Sauce
• Peach Shortcake
• Chocolate Swirl Coffee Cake (You should see the picture!)
• Peanut Butter Cookies
• Buttercream Frosting
• Pistachio Biscotti
• Mississippi Mud Cake
• Carrot Cupcakes with Whipped Cream Cheese Frosting
• Spicy Applesauce Cake
• Strawberry Sauce (for cake or sundaes you’ll never forget)
• Chocolate Amaretto Pound Cake
• Vanilla Whipped Cream
• Banana Cream Pie
• And MANY more equally beautiful and delicious recipes!

Tips & Advice Included:

• How to properly dissolve yeast
• How to whip cream
• Tips for successful baking
• How to make a soft meringue
• Primer on baking equipment
• Primer on ingredients
• More!

My husband could, literally, take this cookbook into the kitchen and bake something remarkable. My fingers are crossed that he never does, though. It’d take 2 weeks to clean up the mess.

I hope you’ll click through and take a closer look at Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro. Believe me, this is one you’ll want to order right away.

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Perfect Cookbook for New Cooks

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Post tags: cookbook review, easy cake recipes, easy recipes

I’m always in the mood for great chicken recipe and I’m always on the hunt for chili recipes. So, when chicken meets chili, I’m not only on board, I’m on board with spoon in hand.  The following recipe for white chili calls for some of the ingredients that make white chili (or chicken chili as some call it) so spectacular – but it also calls for one of the most unexpected… yet tempting… ingredients you’ll ever find in a chili recipe. Nielsen-Massey Pure Chocolate Extract!  I’m entirely intrigued because one of the things I”m even more in love with than chicken or chili is chocolate.

Enjoy!

Hearty White Bean Chili Recipe

2 tablespoons olive oil
3 boneless skinless chicken breasts, medium dice
1 cup finely diced onion
4 garlic cloves, minced
1 cup organic chicken stock
1 (28-ounce) can diced tomatoes
1 (29-ounce) can tomato sauce
1 (7-ounce) can diced green chiles
2 teaspoons ground cumin
2 tablespoons dried organic parsley
1 tablespoon dried organic oregano
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 teaspoons Nielsen-Massey Pure Chocolate Extract
1 (15-ounce) can white kidney beans, drained
1/2 cup (2 ounces) freshly grated Parmesan cheese

Heat the olive oil in a medium sauté pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until brown. Remove the chicken from the pan with a slotted spoon and set aside. Add the onion to the sauté pan and cook until caramelized, stirring occasionally. Add the garlic and cook for 1 to 2 minutes. Pour in the chicken stock, scraping the bottom of the pan with a wood spoon to deglaze.

Pour the stock mixture into a large saucepot and add the cooked chicken, tomatoes, tomato sauce, chiles, cumin, parsley, oregano, cayenne pepper and salt. Cover and simmer for 30 minutes, stirring occasionally. Add the chocolate extract and white kidney beans. Cook for 10 minutes.

Ladle the chili into soup bowls and garnish with the Parmesan cheese.

Serves 6.

Note: Caramelization cooks the naturally occurring sugars in food and improves their flavor and appearance.

Deglaze means to stir a liquid, usually wine, in a sauté pan to loosen the cooked food particles from the pan.

Nielsen-Massey Vanillas on Amazon:

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

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Hearty White Bean Chili

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Post tags: Chicken Recipe, chicken recipes, chili recipe, white chili recipe

This kitchen clock is pretty much a can’t miss with me. I’m wild about retro and there’s nothing about orange that I don’t love wildly. Who couldn’t love orange.. it’s so happy!

The gorgeous Orange Kitchen Clock is from a favorite website of mine: Retro Planet. If you love retro, it’ll become a favorite website of your’s too. They, literally, have something for every room of the house. So much nostalgia and fun!

Product Description from the Website:
Retro Orange Kitchen Clock will look in any room in your home. This Orange Kitchen Clock is just one of our many 1950s style clocks to choose from.

See Orange Kitchen Clock for a closer look.

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Half Past Time to Go Retro

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Post tags: kitchen clocks, orange kitchen, retro kitchen

Lov’in Goodies
Buy This at Allposters.com

Santa meant to put them in mine anyway.

If you’re in the mood for something sweet, check out our cake recipes.

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If You Love Cupcakes and Sweets

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Post tags: cupcake art print, cupcake poster, cupcake print

Naturally, I love recipes.  The fact that I have a recipe website and food blog sort of gives that away, doesn’t it?  As you probably know, I’m also a major chocolate addict – so to say that I”m always on the hunt for hot chocolate recipes is an understatement

Quite a few years ago (probably around 10 actually), I checked out a really, really fun cookbook from a local library. It was More than Moonshine: Appalachian Recipes and Recollections and I fell in love with so many of the recipes that I wrote just about all of them down.  I’ve been meaning to order a copy off of Amazon – I noticed they have some available.

One of the recipes in this adorable and highly unique little book was for Hot Chocolate. It’s extraordinary, so I guess the good people of the Appalachian Mountains knew as much about chocolate as they did moonshine.

Good on them.

Hot Chocolate

1/4 cup cocoa
1/2 cup sugar
1 Tablespoon flour
1 cup hot water
1 cup whole milk
1/4 teaspoon vanilla
Pinch of salt
Marshmallows (optional)

Mix cocoa, sugar, and flour together in a saucepan; add water, and boil until somewhat thickened. Add the milk, vanilla, salt, and stir well.

Let come near boiling point, but do not boil. Put marshmallows in bottom of each cup and pour hot chocolate.

Yield: Makes 2 Cups

* You can substitute 1/2 milk and 1/2 whipping cream for the milk – but if you do so, DO NOT add the flour. (This is the way I always go – for some reason the thought of flour in my hot chocolate seems too much like gravy to me.)

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A Recipe for Hot Chocolate Season

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Post tags: hot chocolate, hot chocolate recipe, hot cocoa