The Piggly-Wiggly... Culinary Adventures from a Kitchen in Cincinnati

Product Rave: Trader Joe's Brownie Truffle Baking Mix

2013-04-28T09:11:00.002-04:00

Homemade brownies aren't difficult (nor incredibly time consuming) to make, but sometimes, I just want it to be easy peasy and quick. I've tried numerous boxed brownie mixes, and so far, my favorite one is from Ghirardelli.

I had heard that Trader Joe's Truffle Baking Mix was also very good, and after reading this Consumer Reports review, I added this baking mix to my next TJ's run. This baking mix is made with dutch-processed cocoa and has chocolate chips within the mix.

When I flipped over the box, the ingredients and instructions list were clear and straight forward:

At $2.99 a box, I added it to my basket and went on my merry shopping way.

When my brownie craving kicked in the following day, I cracked 2 eggs into a medium bowl, and I melted the butter on the stovetop. I poured the melted butter over the eggs (make sure the butter is warm- not hot- or you'll cook the eggs!), and dumped the baking mix.

I gave it a few good stirs...

You can see the chunks of chocolate in the mix

... and poured the mixture into my greased 8x8 Pyrex baking dish. Beware- the mixture is thick so I used my spatula to "pat" it into the bakeware.

So dark and chocolatey

Instructions recommend baking for 25-30 minutes (I baked mine for 27 mins), and it came out perfect. Not too doughy but not cakelike either. I let it cool down for an hour.

The result?

Result: Decadent, moist, fudgey, great depth of chocolate flavor. If you love chocolate, then this brownie mix is for you! I can honestly say it is better than the Ghirardelli Brownie Mix at the grocery store. And at $2.99 for a 16-oz box, it's a great value.

Paleo: Magic Bars

2013-03-31T19:59:00.000-04:00

Anyone who knows me knows I love coconut. Coconut drinks, coconut snacks, coconut cookies, coconut cupcakes... the list goes on. While I love Eagle Brand's 7-Layer Bars, it is definitely not Paleo friendly.

I've been following Juli's blog, and have successfully made some of her recipes. The base layer is actually made from pureed dates with some cocoa powder (chocolate layer), and the "magic layer" is made from coconut manna (which can be found on Amazon) but I was able to pick up at my local Vitamin Shoppe store for $7. I purchased a large 3# tub of medjool dates at Costco, but you can find them at your local grocery store too.

Although Juli made tweaks to follow her Paleo diet, I felt as though it didn't compromise on taste, texture, or flavor. The bars are rich, so you only need a small square, and these were made in an 8x8 glass Pyrex dish. Easy and a great alternative to the original.

Ingredients:

For the brownie layer

15 dried medjool dates, pitted
¼ cup coconut oil, melted
¼ cup unsweetened cocoa powder
3 eggs, whisked
2 tablespoons coconut flour
2 tablespoons raw honey
1 teaspoon vanilla extract
¼ teaspoon baking soda
¼ teaspoon baking powder
pinch of salt

For the magic layer

1.5 cups unsweetened shredded coconut
2 tablespoons coconut oil
2 tablespoons CoconutCream Concentrate or homemade coconut butter
1 tablespoon raw honey
2 egg whites, whisked until foamy
pinch of salt

Directions:

Preheat oven to 365 degrees. (I know, weird number, just do it.)
Add your dates to a food processor and begin to pulse until you get a clumpy paste.
Add your coconut oil and cocoa powder to the food processor and puree until well mixed and it has become smoother.
Then add your eggs, coconut flour, honey, vanilla, baking soda and powder, and salt and puree until smooth.
Grease an 8×8 baking dish with some extra coconut oil, then pour in your brownie mix and smooth out throughout the dish.
Now make the top layer: Add your shredded coconut, coconut oil, coconut butter, and honey to a bowl and heat in the microwave. Mix ingredients together ingredients until smooth then add your whisked egg whites and mix well.
Pour topping over your brownie batter and smooth out until covering the entire surface of the brownie.
Add dish to oven and baking for 20-25 minutes.
Let cool then cut into pieces.

Source: PaleOMG

Paleo: Mexican Lettuce Cups

2013-03-31T19:46:00.000-04:00

This was partially inspired by PF Chang's Lettuce Wraps appetizer but with a Mexican flair. D and I both love tacos, and this was a way I could eat it and still incorporate some lettuce into the meal.

I browned my taco meat using my homemade taco seasoning, topped it off with some homemade salsa, and then some sliced avocados using my new 3-in-1 avocado slicer. A cheap, quick, and healthy weeknight meal.

Mmm, everything tastes better topped with guacamole

Ingredients:

1 Tbsp olive oil
1# ground turkey or ground beef
1 packet taco seasoning mix (or 3 Tbsp homemade taco seasoning)
1/4-1/2 cup water
Iceberg lettuce leaves
Salsa (we use this Paleo-friendly recipe)
Guacamole or sliced avocado

Directions:

In a large nonstick skillet, add the olive oil. Once warmed, add your ground meat and crumbled until cooked through.
Sprinkle the taco seasoning and water, and mix until the water has evaporated.
On a iceberg lettuce leaf, add some taco meat, pour some salsa on top, and then add your sliced avocado or guacamole.
Enjoy!

Slow Cooker Corned Beef & Homemade Thousand Island Dressing

2013-03-31T19:33:00.000-04:00

What a crappy photo, but the meal was delicious! Slow cooker corned beef was definitely the way to go- it was easy and literally took my 5 minutes to put together.

In the morning, I just placed the corned beef in the slow cooker, added the spice packet, a few other herbs, and poured enough water to cover the brisket. Set it on low, and by dinner time, our meal was ready.

We also love cooked cabbage and carrots, so once I removed the corned beef, I took the seasoned liquid and added just enough water to cook the cabbage and carrots- the seasoned water was terrific! I even keep some of the leftover water (after boiling the cabbage and carrots) to use for corned beef hash.

Slow Cooker Corned Beef (Paleo)
Ingredients:

3# corned beef brisket (with spice packet)
12 fl-oz beer, preferably Stout beer (we used water)
1 bay leaf
1/8 cup whole peppercorns
1/2 bulb of garlic, separated and peeled
1# carrots, peeled and cut into thirds
1 small head of cabbage, cut into small thirds
10 small red potatoes (we omitted)

Directions:

In a small cooker, I lined my slow cooker with a crockpot liner.
Remove the corned beef from its packaging, and rinse with cold water.
Place the rinsed corned beef brisket into the slow cooker.
Add the beer and just enough water to cover the brisket by 1" above the meat.
Add the bay leaf, peppercorns, and garlic.
Cover the slow cooker, and cook on LOW for 9-10 hours.
Once it is done cooking, pour the liquid into a large pot and cook your vegetables for 20-30 minutes until fork tender.

Yield: 2 servings

Homemade Thousand Island Dressing

Ingredients:

3/8 cup mayonnaise (I recommend Hellmann's, no Miracle Whip!)
1/8 cup ketchup
1/2 tsp minced capers
2 tsp sweet relish
1/2 tsp lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

Directions:

Place all dressing ingredients into a small bowl and stir. Keep refrigerated in an airtight container until ready to use.

Yield: 1 cup

Source: Adapted from Ina Garten

Paleo: Cilantro Garlic Balsamic Vinaigrette

2013-03-31T16:24:00.001-04:00

I have my tried and true favorite balsamic vinaigrette, but I was looking for something different to eat with my taco salads. This recipe is really simple- I just simply added a handful of fresh cilantro to my basic balsamic vinaigrette recipe, and voila!

Ingredients:

1/3 cup olive oil
1/3 cup balsamic vinegar
5 cloves garlic
Handful of fresh cilantro

Directions:

Place all ingredients in a blender or food processor, and blend away!

Oatmeal Butterscotch Toffee Bit Cookies

2013-03-31T16:18:00.001-04:00

Oatmeal Scotchies are one my greatest cookie weaknesses. While I don't particularly care for butterscotch candy, butterscotch chips are fair game. There are many oatmeal scotchies recipes floating on the internet, but when I saw the unique additions of toffee bits and coconut flakes, I couldn't resist trying them. And they didn't disappoint.

The coconut flakes gave this cookie a unique chewy texture, and I also loved the slight crunch from the toffee bits. I can finally say I've found my favorite oatmeal scotchie recipe.

Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
¼ + 1/8 cup granulated sugar
¼ + 1/8 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/2 cups quick or old-fashioned oats
1/2 cup butterscotch chips
1/4 cup toffee bits (I cut up a bar a SKOR bar)
1/4 cup shredded sweetened coconut flakes

Directions:

Preheat oven to 350 degrees F. Line a Silpat or parchment paper on your cookie sheet.
Combine flour, baking soda, salt and cinnamon in small bowl.
Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl until light and fluffy, about 2-3 minutes.
Gradually beat in flour mixture, just until combined.
Stir in oats, butterscotch chips, toffee bits, and coconut flakes.
Using my medium cookie scoop, drop by rounded tablespoon onto ungreased baking sheets.
Bake for 12-15 minutes (I baked mine for 13 minutes.) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Yield: 2 dozen cookies

Source: Adapted from Six Sister's Stuff and Annie's Eats

Ina Garten's Weeknight Bolognese Sauce

2013-03-30T21:54:00.000-04:00

I have my favorite spaghetti sauce but I don't always have a few hours to let it simmer on my stovetop. Thus, when I want a delicious homemade meat sauce on a weeknight without sacrificing taste and flavor, this is my go to recipe (and Darin's favorite spaghetti sauce).

Traditional bolognese sauce includes lots of veggies, but this ones doesn't (though that doesn't mean you can't alter this recipe to your liking). Essentially, you brown the meat, then add ingredients and allow it to simmer. The recipe is finished off by a dash of heavy cream and nutmeg, which brings out a unique richness to this recipe. Another Ina Garten winner.

Topped with some Parmesan cheese

Ingredients:

2 Tbsp good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin (used ground chuck)
4 tsp minced garlic (4 cloves)
1 Tbsp dried oregano
1/4 tsp crushed red pepper flakes
1-1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 Tbsp tomato paste
1-1/2 tsp + 1 Tbsp kosher salt, divided
1-1/2 tsp freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 tsp ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed (I used a heaping Tbsp of dried basil)
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

Heat 2 Tbsp of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground meat and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until the meat has lost its pink color and has started to brown.
Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.
Add the tomatoes, tomato paste, 1-1/2 tsp kosher salt, and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened.
When the pasta is cooked, drain and pour into a large serving bowl.
Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Yield: 4 servings

Source: Adapted from Ina Garten

Jo Mama's Spaghetti Sauce

2013-03-30T20:49:00.000-04:00

I have my favorite meatball recipe, but was still on the hunt for a good spaghetti sauce to accompany it. After taking recommendations from friends and scouring on the interwebz, I think I have finally found "the one". I wanted a simple marinara sauce (no meat since we always have meatballs to go with it), but a recipe that was still rich in flavor but not overpowering.

With over 1,000 positive reviews, I figured it wouldn't hurt to try. Since making this, I haven't looked back. Or at another spaghetti sauce recipe.

I am not going to lie- this sauce has a long simmering time. The recommended simmer time is 2-3 hours, but I ended up cooking mine for 3.5 hours just because I had the time this afternoon. Tomatoes are acidic, so you really want to simmer it for awhile to get that acidic "talking back to you" taste out from the sauce. I did use 1/2 tsp of crushed red pepper, and it added just the right amount of "kick" to this sauce.

What you are left with is a rich, medium-thick consistency of sauce with a great end result. Next time, I will double the sauce so I can keep one jar in the freezer.

Ingredients

2 medium onion, chopped
5-6 garlic cloves, minced
1 (28-oz) cans diced tomatoes
2 (6-oz) cans tomato paste
2 (15-oz) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 tsp dried basil (used Italian seasoning)
2 tsp dried parsley flakes
1-1/2 tsp brown sugar
1 tsp salt (used garlic salt)
1/4-1/2 tsp crushed red pepper flakes (used ½ tsp)
1/4 tsp fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet or Merlot!)
1 lb thin spaghetti
Parmesan cheese

Directions:

In large, heavy stockpot, brown the onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil.
Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! (I simmered mine for 2-3 hours, stirring every 30-45 minutes.)
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Yield: 32-oz (4 cups) spaghetti sauce

Adapted from Food.com

Gadget Rave: OXO's 3-in-1 Avocado Slicer

2013-03-30T20:34:00.001-04:00

I hemmed and hawed about getting this kitchen gadget. I mean, gadgets are "gadgets"- they're supposed to make your life easier but in reality, it's just "one more thing" to think about getting out and cleaning.

I added this to my Amazon cart, and stared at it.
Then I removed it from my cart.
1 day later, I added it back in, and then decided to put it under my "Save for later" list.
Then, as I was in the kitchen trying to pit my avocado, I thought to myself- I really do want this gadget. And instead of adding it back to my Amazon cart, I added Bed Bath & Beyond to my list of errands to run.

And went there. And yes, I got it.

For starters, as a whole, I really like OXO products. They are affordable, quality, and their products have lasted me a long time. I generally like the weight of their products as they feel good in the palm of my hand, and don't feel cheap nor wimpy. This avocado slicer was no exception.

Retailing for $9.99, I must say I love it and use it twice a week (yes, I alone eat 2 avocados weekly).

Let's take a look at this product, shall we?

Despite it not having a sharp blade, it does have a serrated "knife" that can cut into the avocado. It does result in a clean cut:

Once you have cut your avocado in half, there is this 3-pronged feature that can remove the pit (the "prongs" are not sharp):
While holding the halved avocado in your palm on one hand, place the pronged side into the avocado pit and apply a bit of pressure so the prongs go into the pit. Then voila:

Now, on the other side of the "prongs", there is a small hole where you can place your finger through the hole and essentially release the pit safely:

With the pit being safely disposed, now you can use the end of this slicer to slice your avocado- genius, I tell you:

Look at the nicely sliced avocado:

All in all, I'm really happy with this 3-in-1 Slicer, and I faithfully use it several times a week.

I used to place the blade of my (very sharp) knife into the pit, but have had near cutting-off-my-finger knife mishaps when I tried to remove the pit from the sharp blade (those pits are slippery little suckers). Concerns no more with this 3-in-1 tool!

Skillet Sausage and Penne Pasta

2013-03-30T20:17:00.002-04:00

What a simple, easy, and comforting dish!

D has gotten another round of the cold, and I knew the cheesy cream sauce and softness of the pasta would help soothe his throat. I love this dish because it is so easy to whip up on a weeknight and it is so delicious! And- no need to pre-make the pasta.... you dump the the dry pasta right into the same skillet as you're cooking everything else. Got to love the 1-skillet, dump it all method.

But realistically, this truly is delicious, and D had 2 (generous) helpings of this. One of our favorite weeknight meals.

Skillet Sausage and Penne Pasta

Ingredients:

1 Tbsp olive oil
1 lb smoked sausage, sliced (we get this turkey sausage and love it)
1-1/2 cups diced onions*
2 cloves garlic, minced
2 cups low-sodium chicken broth or stock
10-oz can Rotel tomatoes and green chiles (mild)
1/2 cup heavy cream
8-oz penne pasta
1/2 tsp salt and pepper (we use 3/4 tsp Tony Chachere's Creole Seasoning)
1 cup Monterey-Jack cheese, shredded, divided
1/3 cup thinly sliced green onions**

* As a note, I use frozen diced onions when I have them in my freezer (total timesaver!)

** If I have them, I'll add them but the dish still tastes great without

Directions:

Add olive oil to a large, non-stick skillet over medium heat until just smoking. Add sliced smoked sausage and cook until lightly browned, about 4-5 minutes.
Add the diced onions and sauté until semi-tender and golden in color (4-5 minutes if using frozen diced, 5-7 minutes if using fresh onions).
Add garlic and cook until fragrant, about 30 seconds.
Add the chicken broth/stock, tomatoes, heavy cream, pasta, and salt & pepper. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
Remove skillet from the heat and stir in 1 cup cheese until melted through.
Place the skillet back over medium-low heat and cook the pasta dish uncovered until the sauce is no longer runny and has thickened. If your sauce is already thick, you can omit this step. (I cooked the dish over medium-low heat for another 5-8 minutes, stirring occasionally so it wouldn't burn.)
Once the sauce has thickened, sprinkle with scallions and additional salt & pepper (or Tony Chachere's Creole Seasoning) until desired taste.

Yield: 4 servings

Source: Adapted from Kevin & Amanda, originally from America's Test Kitchen

Gadget Rave: EggGenie

2013-03-01T19:36:00.002-05:00

D and I have been making a lot of hard-boiled eggs recently- it's an easy and portable snack that is high in protein. The only downside is that I feel like I'm slaving away every 4-5 days to make more darn eggs.

It is no secret that making hard-boiled eggs is easy- what I get tiresome of doing is peeling them. I never seem to be able to peel them easily! Despite reading about all these "tricks" (baking soda, vinegar, salt, etc), NOTHING made them peel easier. So I went to my favorite shopping site (amazon), and started reading about egg cookers... when I came across the EggGenie.

4 stars with over 175 reviews? Not a bad start. I started reading about the product and then started reading reviews. I liked that it can soft/medium/hard boil up to 7 eggs at a time, but what I was mostly interested in was if this could make it easier to peel my eggs afterwards.

Well, I am happy to report that it IS so much easier!!! I've made 2 batches today so far. 1 batch this morning, and made another this afternoon. I also love that I didn't have another pot to watch- this product is electric, and the buzzer sounds off when the eggs are ready. Thus, I was able to pre the eggs into the EggGenie, and reheat chili, and wash some dishes simultaneously. Once the EggGenie buzzer buzzed 15 mins later, I placed the eggs into a bowl of ice cold water. Once the eggs cooled down, voila- EASY TO PEEL eggs!

Let's take a look at my new kitchen gadget, shall we?

Here is how easy it is to use the EggGenie:

Remove the cone-shaped top from the base.
Remove the middle "egg holder".
Next, fill the measuring cup (provided) with cold water (the amount will depend on the # eggs, and if you want them soft, medium, or hard-boiled) and pour it on top of the aluminum plate.

4. Place the egg holder back on.

5. On the pointier end of the egg, prick a small hole using the sharp needle (this will allow steam to escape from the egg to prevent it from breaking.)

6. Plug it in, and the buzzer will announce when it is done! (It buzzed for me after 15 minutes for 7 XL eggs). (The cone-shoped top has a steam vent, so make sure not to place the EggGenie under a cabinet while cooking.)

7. Once the eggs are finished cooking, place the eggs in a bowl of ice cold water and allow them to cool completely.

8. To peel the eggs, I rolled the eggs across my countertop to crack it, then dipped it in the cold water bowl, and peeled away.

The yolks were soft right out of the EggGenie, but once you refrigerate them, they firm up well

Some tips I've learned from reading about hard-boilding eggs:

Older eggs are easier to peel than fresher ones (old does not mean expired!)
Putting the eggs in ice cold water prevents having the yolk have a "green" film around it (look at my picture- you'll see no green ring around the yolk)
The 1st batch I made, I had 7 XL eggs, and filled it up with cold water to the "7 eggs" mark on the measuring cup. The egg whites weren't as firm as I liked.
The 2nd batch I made, I had 6 XL eggs and filled the measuring cup to the "5 eggs" mark- I knew I wanted it to cook longer (and thus the egg whites would be firmer). This worked for me!

Lightened Up Arroz Con Pollo

2013-02-24T18:37:00.000-05:00

"Arroz con pollo" (chicken and rice) is an easy 1-dish meal that could be made together on a weeknight or for a family gathering. The chicken is marinated in Sazon seasoning and vinegar, then cooked briefly on the stove top. You then remove the chicken and add the chopped vegetables to make the (scrumptious) Latin rice. As the rice cooks, you nestle the chicken back into the pot and allow it to cook all the way through whilst cooking the rice. Flavorful and easy, it's a filling meal that is also healthy.

I had read many positive reviews on this recipe, but several mentioned that the rice proportions were way off; thus, I halved the recipe. I also wanted to "healthify" this dish and thus opted to use boneless skinless chicken breasts. The Sazon seasoning can be found in the Mexican/Spanish ethnic aisle at the grocery store. Any Sazon seasoning is fine, but I use this one from Goya brand and love it:

Arroz Con Pollo, Lightened Up
Ingredients:

3-1/2 pounds boneless, skinless chicken breasts
3 Tbsp white distilled vinegar
6 tsp Goya Sazon seasoning, divided
1-1/2 tsp Adobo powder (I used Penzey's Adobo seasoning)
1-1/2 tsp garlic powder
2 Tbsp olive oil, divided
1 onion, chopped
1/2 cup chopped cilantro
3 cloves garlic
5 scallions, chopped (I used up to 2/3 of the green parts)
1/4 cup diced bell pepper
1 tomato, diced
1-1/4 cups enriched long grain rice
2 cups water
2 chicken bouillon cubes
Salt to taste (about 2 tsp)

Directions:

Season chicken with vinegar, 1-1/2 tsp Sazon seaoning, adobo and garlic powder and let it sit 10 minutes. Heat a large, deep heavy skillet on medium heat, adding 1 Tbsp oil when hot. Add chicken and brown 7 minutes on each side. Remove and set aside.
Add other 1 Tbsp of olive oil, and place onion, cilantro, garlic, scallions, and pepper in the deep skillet, and sauté onion mixture on medium until soft, about 5 minutes.
Add tomato, cook another minute.
Add rice, mix well and cook another minute.
Add water, bouillon (be sure it dissolves well) and remaining 4-1/2 tsp Sazon seasoning, scraping up any browned bits from the bottom of the pot. Taste for salt, should taste salty enough to suit your taste, add more as needed.
Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line (this took me 10-15 minutes), then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
Cook covered for 20 minutes without opening the lid.
Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!

Source: Adapted from Skinnytaste

Mexican Chicken Salad- YUM!

2013-02-24T18:05:00.000-05:00

This is one of Darin's favorite recipes (one of the very few salads he will eat as a dinner), but I wanted to make it a little healthier for me. This "healthified" salad is nothing new, but tasted yummy!

I had some pre-cooked salsa chicken, tossed in some chopped romaine lettuce, homemade salsa, and a side of guacamole. It had a ton of flavors without even needing salad dressing!

Ingredients:

Chopped romaine lettuce
Seasoned salsa chicken
Guacamole
Homemade salsa

Directions:

Place romaine in a large bowl. Top it with some chicken, guacamole, and salsa.

Pioneer Woman's Restaurant-Style Salsa

2013-02-24T18:04:00.001-05:00

We have a few Mexican joints we enjoy eating at, and we love starting our meal with their homemade salsa and warmed tortilla chips. When I first made this a few years ago, I couldn't believe just how similar this recipe was to the Mexican restaurants. And, who knew it would be so easy?

Literally, you take your ingredients, dump it into a food processor, and voila- homemade salsa! Despite it coming from canned tomatoes, it tastes fresh.

The recipe says to use (2) cans of Rotel tomatoes- I like my salsa with some kick, so I used 1 can of mild and another can of hot (aka. habaneros). This was definitely spicy! If you want it to be more mild, I'd recommend using the mild Rotel tomatoes :) If you want to really get your taste buds kicking, I'd use 2 cans of the HOT tomatoes, and leave the seeds/membranes of the jalapeno pepper on.

This does make a large batch (it completely filled my 8-cup Pyrex bowl). Perfect for a party!

Ingredients:

(2) 10-oz cans of Rotel tomatoes with green chiles
28-oz can of whole tomatoes, undrained (we drained ours)
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin (with seeds and membrane) (we removed the seeds/membrane)
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp sugar (we omitted this)
1/2 whole lime, squeezed (we used 1 lime)

Directions:

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.

Source: Pioneer Woman

Honey-Lime Chicken Enchiladas

2013-02-17T20:32:00.000-05:00

An easy, weeknight meal that is comforting and satisfying. Not at all authentic, but who cares? It was yummy. The chicken filling somewhat sweet, while the sauce is more savory/spicy so it rounds each other out. We both loved (LOVED) the sauce! I paired this with my favorite Latin Rice and a side salad.

Ingredients:
Marinade

6 Tbsp honey
1/2 cup lime juice (4 limes, nuked in the microwave for 15 seconds, rolled, and then juiced)
2 Tbsp chili powder
1 tsp garlic powder

Enchiladas

2 pounds chicken, cooked and shredded (I usually boil my chicken breasts and shred them)
8-10 flour tortillas
1 pound Monterey-Jack cheese
(2) 10-oz cans of green enchilada sauce
1 cup heavy cream

Directions:

Preheat oven to 350 degrees. Prepare a large 13x9 baking dish. (I used my large rectangular Pyrex baking dish.)
Whisk the marinade ingredients in a large bowl, and toss it with the shredded chicken. Place the meat into a gallon-sized Ziploc bag and let is marinate in the fridge for at least 1/2 an hour, but preferably a half day or so. (I did this step in the morning before leaving for work.)
Set aside 1 cup of the cheese, and begin filling the tortillas with the chicken mixture and remaining cheese. Save any marinade from the chicken/Ziploc bag (I didn't have any).
Place the rolled tortillas in the baking dish as you go.
Mix the remaining enchilada sauce with the heavy cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas, and sprinkle the cup of cheese over top.
Bake for 30 minutes until brown and crispy on top.

Source: Adapted from Six Sisters' Stuff

Homemade Taco Seasoning

2013-02-17T19:55:00.002-05:00

At our home, I usually have a couple packets of taco seasoning mix but one night we needed it... and I realized we were completely out. I quickly Googled homemade versions, and was surprised to see how easy it was to put together, and I had all the ingredients on hand already.

I've tried different variations on the web, and this version is my favorite version. It has just enough spice and heat that we love, and no starches or thickeners here. Just plan, pure spices.

Ingredients:

1/4 cup chili powder
3 Tbsp garlic powder
3 Tbsp onion powder
1 tsp crushed red pepper flakes
1 tsp dried oregano
2 tsp paprika
2 Tbsp ground cumin
3 Tbsp + 1 tsp beef bouillon
1 tsp salt
3 Tbsp + 1 tsp black pepper

Directions: Combine all ingredients and store in an airtight glass jar (I use this one from Penzey's- the 2 cup glass spice jar.)

Note: I use 3 Tbsp seasoning mix per pound of meat.

The Best Blueberry Muffins

2013-02-17T12:38:00.002-05:00

These muffins are phenomenal!

The muffin has a light yet dense crumb with intense blueberry flavor. What sets this recipe apart from the rest is the homemade blueberry jam that you mix into the muffin mix, and it is almost just as easy as the boxed mix. Just a warning that the batter is very thick (so don't worry!)- it will bake into a moist treat.

Lemon-Sugar Topping

1/3  cup sugar (2 1/3 ounces)
1-1/2 tsp finely grated zest from 1 lemon

Muffins

2  cups fresh blueberries (about 10 ounces), picked over
1-1/8  cups sugar (8 ounces) plus 1 tsp
2-1/2  cups unbleached all-purpose flour (12 1/2 ounces)
2-1/2  tsp baking powder
1  tsp table salt
2  large eggs
4  Tbsp (1/2 stick) unsalted butter, melted and cooled slightly
1/4  cup vegetable oil
1  cup buttermilk (see note)
1-1/2  tsp vanilla extract

Note: If buttermilk isn't available, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

Directions:

FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

FOR THE MUFFINS:

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.
Bring 1 cup blueberries and 1 tsp sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Whisk flour, baking powder, and salt together in large bowl.
Whisk remaining 1-1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds.
Slowly whisk in butter and oil until combined.
Whisk in buttermilk and vanilla until combined.
Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy and thick with few spots of dry flour; do not overmix.)
Use ice cream scooper large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).
Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.
Sprinkle lemon sugar evenly over muffins.
Bake until muffin tops are golden and just firm, 17 to 19 minutes (I baked mine for 18 minutes), rotating muffin tin from front to back halfway through baking time.
Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Yield: 16 muffins

Source: Cook's Illustrated

Tomato, Basil and Cheese Baked Pasta

2013-02-17T12:20:00.001-05:00

Photo courtesy of Love Being in my Southern Kitchen

If you love pasta, basil, and cheese, then this dish is for you! I have my favorite basked pasta dish, but this is very similar to it with the addition of basil pesto. It is also budget-friendly, as this is made in my large rectangular Pyrex baking dish, which can feed a crowd of people!

Ingredients:

1 sausage roll (I like to use Bob Evans Spicy sausage roll)
1 pound small shell pasta (I used 14-oz penne pasta)
Salt
2 Tbsp extra-virgin olive oil, 2 turns of the pan in a slow stream
5 large cloves garlic, minced
1/2 small to medium yellow onion, chopped
1 (28-ounce) can crushed Italian tomatoes, any brand
1 tsp dried oregano or Italian seasoning
6-oz can tomato paste
1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces and chopped
Salt and pepper
1 cup store bought basil pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano, divided
8-oz shredded mozzarella cheese

Directions

Preheat the oven to 375 degrees. Prepare a 13x9 casserole dish. (I used my large rectangular Pyrex baking dish.)
In a medium dutch oven, brown the sausage. Once browned, remove excess oil in the pan, and place the sausage on a plate.
While the sausage browns, bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness (the pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked). Drain, and let the pasta cool in the pot.
In the same skillet (where you browned the sausage), add the extra-virgin olive oil, garlic, and chopped up onions. Cook, stirring a lot, 5-10 minutes until the onions are mushy and look cooked.
Add the tomatoes, dried oregano, tomato paste, and cooked sausage to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low.
Stir in basil pieces to wilt them. Season the sauce with salt and pepper, to your taste.
To the pasta pot, add pesto sauce, 1 cup of ricotta cheese and 1/4 cup grated Parmigiano. Stir carefully and coat the hot pasta with the pesto and cheeses.
Pour the hot tomato and basil sauce over the pasta, and transfer this to the baking dish.
Top with shredded mozzarella cheese, and remaining 1/4 cup grated Parmigiano.
Cover with foil, and bake for 20 minutes.
Remove foil, and bake uncovered for 5-7 minutes.

Source: Adapted from Rachael Ray

Paleo: Apple Cinnamon Muffins

2013-02-17T11:58:00.002-05:00

Since I am trying to cut out whole grains/flour, I found this apple cinnamon muffin recipe that uses almond meal (as a flour substitute). I had never made a recipe like this before so I was intrigued and hopeful it would turn out.

Turn out, indeed. These were heavenly! The mixtures isn't as creamy/batter-like that we're normally used to for muffins, but the texture and flavors were spot on. They are especially good right out of the oven!

Ingredients:

1 cup almond flour/meal (I purchased mine at Trader Joe's, but Bob's Red Mill brand is a good one too)
3 Tbsp coconut flour (I used Bob's Red Mill)
1 heaping Tbsp ground cinnamon
1/2 tsp baking soda
Pinch of salt
3 eggs, whisked
2 Tbsp raw honey
1 apple, cored and diced
1/4 cup coconut oil, melted

Directions:

Preheat oven to 350 degrees.
Add almond flour, coconut flour, cinnamon, baking soda, and salt to a large bowl, and mix well.
Then add your eggs, honey, diced apple, and coconut oil to the bowl, and mix thoroughly.
Using my large cookie scoop, I filled 9 wells into my silicone muffin pan.
Bake for 25-30 minutes.

Yield: 9 muffins

Source: PaleOMG

Chocolate Toffee Crunch Bars

2013-02-17T11:46:00.002-05:00

I had some graham crackers that I needed to use up (and had the rest of the ingredients already on hand), so I decided- what's not to lose? It really easy to put together, and the end result? WOW. These were SO GOOD. Definitely sweet, but oh so good! Since they are rich, I would suggest cutting them into small squares, but I kept going back to the pan. And then another time. And then again.

Ingredients:

2 cups graham cracker crumbs (I threw my graham crackers into my food processor and pulsed until it resembled crumb texture)
3/4 cup packed brown sugar, divided
1-1/2 cups (3 sticks) butter, divided
1/2 cup finely chopped walnuts or slivered almonds (I used walnuts)
11.5-oz bag of semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Cut up 1 cup (2 sticks) of butter into Tablespoonfuls.
In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/2 cup (1 stick) melted butter.
Press into the bottom of an ungreased 9x13 inch pan. Bake for 8 to 10 minutes in preheated oven. (I baked mine for 8 minutes.)
In a saucepan, combine 1 cup (2 sticks) butter and 1 cup brown sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil. Make sure to take it off the stovetop immediately once it starts boiling.
Pour immediately over baked cookie base. Bake for 10 more minutes.
Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts.
Cool before cutting into bars.

Source: Adapted from All Recipes

Pioneer Woman's Brisket (oh.my.goodness)

2013-02-17T11:27:00.002-05:00

I absolutely LOVED this dish. I was so blown away by it (though it may be due to me never having tried good brisket before)- the flavors, the tenderness of the meat, and the au jus sauce. All perfection.

Pioneer Woman's recipe cooks her brisket slowly in the oven, braising in a beef/soy sauce mixture. Is it an "authentic" Southern brisket? Probably not. Is it delicious? It most certainly is. The brisket is cooked for several hours in the oven. Brisket meat is very tough, and it takes many hours of low heat for the tough connective tissue to break down.

I've made this 2x- once from a brisket purchased from Kroger, and the 2nd time from Costco. The Costco brisket meat was far superior than the one purchased from Kroger (even though both were considered "brisket cut of meat".) Not sure what happened there, but I'll be getting my brisket from Costco going forward (both were the same price at $5.99/lb). Since it is just the 2 of us, I halved the recipe (but the original recipe is listed below), and we had enough for dinner as well as lunch leftovers for 2 more days. Also, many reviewers said the brisket was too salty, but I thought it was just fine and had the perfect saltiness needed.

We paired this dish with this (lighter version) macaroni & cheese, but it would also pair well with mashed potatoes. We made brisket sandwiches (with melted cheese on top) for lunches the next several days.

Brisket is a cut of meat from the chest of the cow

Ingredients:

2 cans beef consommé
1/2 cup lemon juice
1-1/2 cups soy sauce
5 cloves garlic, chopped
2 Tbsp liquid smoke
10 lb beef brisket
Disposable heavy-duty deep roasting pan (optional, but makes cleaning a cinch)
Creamy horseradish (optional, as a sauce)

Directions:

Combine 1st five ingredients (beef consommé through liquid smoke) in a large roasting pan (a disposable is just fine).
Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours.
When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.

Note: You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

Source: Pioneer Woman

Lighter Macaroni & Cheese

2013-02-17T11:27:00.000-05:00

I love macaroni and cheese- it's the perfect accompaniment for just about anything (in my opinion)- Burgers, steak, chicken, or just eating it by itself. The downside is that it's packed with fat and calories. Gina from Skinnytaste made this version (which I'll admit was skeptical to try), but her skinnied version doesn't compromise on flavor or texture. D ate this and loved it. Why would I continue making full-fat M&C when I can make this lighter version and not feel as guilty for just as much flavor?

Ingredients:

12 oz high fiber elbows like Ronzoni Smart Taste
Cooking spray
2 Tbsp butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat-free chicken broth
Salt & pepper
8-oz Sargento 2% reduced-fat mild cheddar cheese
4 cups baby spinach (we omitted this)
1/8 cup grated Parmesan cheese
1/4 cup seasoned whole wheat breadcrumbs

Directions:

Cook pasta in salted water according to package directions.
Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.
In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk.
Add onion and cook another 2 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
Once it becomes thick, remove from heat, add cheese and mix well until cheese is melted. (There will be a lot of sauce, but the pasta will absorb it all while baking in the oven.)
Adjust salt and pepper to taste, add cooked macaroni and baby spinach. Pour into baking dish. (We used our square Pyrex baking dish.)
Top with grated cheese and breadcrumbs.
Spray a little more buttered flavor Pam on top.
Bake for 15-20 minutes (we baked it for 15 minutes), then broil for a few minutes to get the breadcrumbs golden.

Source: Skinnytaste

Tomato & Basil Bruschetta

2013-02-17T10:53:00.000-05:00

Photo courtesy of Lauren's Menu

Bruschetta is a common appetizer, and the ingredients are basic and straightforward- tomatoes, garlic, red onions, and balsamic vinegar. I've tried so many recipes, but I never felt like the ratio of tomatoes to vinegar was right... not until I tried this one.

There is just enough "zing" from the garlic and red onions, and the balsamic vinegar rounds out the flavors. I love that you rub a garlic clove over the toasted baguette- what a great idea. However, go easy on the garlic rubbing- I went through many cloves of garlic, and the end result was garlic overload (if you can even believe it, and this gal loves her garlic.) Thus, I say just rub each toasted baguette lightly with garlic and you'll be fine.

Actually, you'll be more than fine. I think a friend and I ate this entire recipe in 1 night. It was just that good. Just remember to top the tomato mixture on top of the baguette right before serving, or the bread will become soggy.

Ingredients:

6-7 ripe plum tomatoes, diced
2 cloves of garlic, minced
1/2 small red onion, finely diced
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Kosher salt
Fresh ground black pepper to taste
6-7 fresh basil leaves
16-oz French baguette
Cooking spray
1-2 cloves garlic, peeled

Directions:

Combine tomatoes, minced garlic, red onion, vinegar, oil, salt, pepper, and basil. Set aside.
Slice bread into 1/2" thick slices. Place on a tray and spray lightly with olive oil. Toast bread under broiler, until golden, watching closely not to let it burn.
When bread is toasted, rub each piece with whole garlic clove.
Place bread on a platter and top with tomato mixture. Serve immediately or the bread will become soggy.

Yield: Makes approximately 26 small slices.

Source: Skinnytaste

Brown Sugar Smokies (and a dipping sauce)

2013-02-17T10:37:00.001-05:00

Photo courtesy of Where Vierzba's Come To Cook...

I know this is a really popular (and very common) appetizer out there, but there are so many variations and I wanted to put down D's favorite way to eat them.

Cocktail wieners + bacon + brown sugar = what's not to love? Wonderfully easy too.

Ingredients:

Disposable foil pan (optional)
16-oz package of Lil' Smokies (cocktail winers)
1 lb bacon (I use regular or maple bacon)
Brown sugar
Toothpicks (optional)

Directions:

Preheat oven to 350 degrees. Line a baking sheet with foil (or use a disposable foil pan- makes cleanup so easy!)
Cut the bacon into thirds, and wrap each smokie with the bacon.
Arrange each bacon-wrapped smokie on your pan (leave about 1/4" space between each smokie).
Sprinkle the smokies generously with brown sugar.
Cook for 45 minutes (until the bacon is cooked and the sugar is melted.)
Once cooked, I poke each smokie with a toothpick (easier for serving).

Ingredients for the dipping sauce:

2/3 cup sour cream
1/4 cup Hellmann's mayo
3 tsp prepared horseradish
3/4 tsp sugar
1/4 tsp dill weed

Directions: Mix all the ingredients together, and serve. (Makes a scant 1 cup of dipping sauce, which is a lot!)

Source: (all over the interwebz)

Paleo: Moroccan Spice Mix

2013-02-17T10:24:00.007-05:00

Grilled chicken breasts are a healthy, quick meal but I like to spice it up with new seasoning mixes (other than the more traditional salt/pepper/garlic powder combo I normally do). I love the smokiness from the cumin, curry, and chili powder, and the heat from the pepper. I bought an empty spice jar from Penzey's (8-oz shaker), added my ingredients together, and voila- homemade spice seasoning mix with NO sugars, additives, or starches!

It has a golden-red color from the rich spices

Ingredients:

2 Tbsp ground cumin
2 Tbsp curry powder
2 Tbsp chili powder
1 Tbsp ground allspice
1 Tbsp black pepper
1 tsp ground cinnamon

Directions: Mix all spices together and store in a glass container.

Source: The Clothes Make The Girl