An American Housewife

Vacation Time

2012-05-29T07:17:00.000-05:00

Although I'd love to say posting will be 'on vacation' along with me.... unfortunately, tropical storm Beryl is coming along with our family and I have a feeling we'll be spending more time than I would hope stuck inside the hotel room.

Tomorrow, the weather report is calling for 2 full inches of rain. Our first day "at the beach" will probably be spent holed up in the room.

So dear readers.... while I'd love to say "I'm on vacation" and be back in a few days, I have a feeling I'll be posting anyway for something to do while sitting out a storm from a hotel on the beach.

The Best Potato Salad Recipe

2012-05-28T08:30:00.001-05:00

It's officially Memorial Day here in the USA and as raise a toast to our veterans and our current military, many of us are also spending time with friends, family and neighbors. Need an incredible potato salad to bring to the bbq? This is my favorite. When I was sipping my coffee and thinking about recipes to feature on this morning's post I started to think to myself, "What's more American than potato salad and pies?" So here is my favorite potato salad recipe that I came up with years ago by mixing and matching what I liked and didn't like in recipes and this was the winner that I've stuck with!

Potato Salad

6 medium potatoes
1/4 of a large, sweet onion, finely chopped
1 cup celery, chopped
1-2 teaspoon salt (start with 1 teaspoon and after it's done, taste and add more if you need to)
6 hard-cooked eggs, diced
2 eggs, beaten
1/2 cup white sugar
1 teaspoon cornstarch
salt to taste
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/2 c milk
1 teaspoon prepared yellow mustard
1 cup mayonnaise

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.

Whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat. Let cool to room temperature and then add mayonnaise. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Red, White and Blue - Ideas for Your Memorial Day Meals

2012-05-27T08:16:00.003-05:00

It's Memorial Day Weekend in the USA and although most people aren't online too much this weekend since they are busy taking part in Memorial Day activities, get-together's with friends and family, etc. However, you might be online right now trying to find something in 'red white and blue' to serve with your meal.

I too, am busy this weekend (although no Memorial Day plans... just slumber parties, two older kids traveling from college for a visit and preparing for a family vacation soon) so I wanted to build on posts I've already posted in the past and not reinvent the wheel.

Here is a quick look through my search engine to the right where I found a few patriotic themed foods I've posted in the past.

Have a good weekend!

Red, White and Blue Cookies
Vanilla Dipped Red, White and Blue Strawberries
Red, White and Blue Potatoes
Red, White and Blue Jello Dessert
Red Velvet Cheesecake

Bloomin' Onion (or also known as Onion Blossom) with Southwestern Sauce

2012-05-26T12:08:00.000-05:00

I had been craving an Onion Blossom (Blooming Onion) for about 2 weeks so made sure to pick up a couple extra onions during the last grocery shopping trip specifically for this recipe. We go through a lot of onions and I wanted to make sure I had enough for all our dishes. I posted an Onion Blossom recipe once previously, back in 2008 and I still make it basically the same except this time I didn't add cumin to the mix and I fried it both upside down and right side up.

I absolutely love these, but I rarely make them (maybe once a year - twice at most) because they are rather messy and the frying oil smells up the house (LOL). It's much easier to quell the craving by ordering them at your favorite steakhouse restaurant. However, I will say that I don't order them myself because I find they are usually too greasy. The home version tends to be less greasy and you can always drain it and squeeze it a bit with paper towels to even get more of the oil out.

When it comes to cutting your onion you can use an onion blossom cutter or do it with a knife. I actually own a blossom cutter - (I own the most basic and cheapest; Norpro Onion Blossom Maker) but it must have gotten lost in our recent relocation across the country because I couldn't find it this time so I just used a knife and sliced 16 times to make the petal without a guide. You can do it either way and I'll put some other onion cutters at the end of the post you can check out if you want to as well.

The Southwestern Bloomin Onion Sauce: Prepare ahead of time so it has time to chill

1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish sauce (I use Kraft)
1/4 teaspoon paprika
1/8 teaspoon dried oregano
Dash ground black pepper

Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.

Blooming Onion (or Onion Blossom)

1 cup milk
1 egg, beaten

1 cup all-purpose flour
1 1/2 t salt
1 1/2 t cayenne pepper
1/2 t ground black pepper
1/4 t dried oregano
1/8 t dried thyme
1 giant 'sweet' onion like a Vidalia

Vegetable oil for frying

Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion. In a separate bowl, combine the flour, salt, peppers, oregano & thyme.

To slice the onion - First slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Using a large knife you will now slice all the way across the onion but not down to the cutting board. You need to only cut 3/4 of the way through the onion so the bottom holds it together. You need to make 16 slices, or as many close to that number as you can to make the petals. Spread the "petals" of the onion apart gently, you'll want to separate them to make coating easier and to get the flour and seasoning mixture down into the onion base.

Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Double dip your onions - wet, dry, wet and dry again. Then let the onion rest for at least 15 minutes to 'set' the breading.

Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries. Fry the onion upside down for about 6 minutes then right side up in the oil for 6 minutes or until it turns golden brown and the petals are done. Remove it from the oil and let it drain on a rack or paper towels. Salt and serve with the sauce for dipping.

You can slice it without an Onion Blossom Cutter but it's tricky

After slicing 16 slices not all the way through, I flip it over and open the petals

Dry, wet, dry, wet and set 15 minutes

Frying in a deep fryer or a deep pan

Here are the Onion Blossom Cutters I said I'd post for those interested: (click on them to go to the detail page).

Summer Drinks for your Backyard Get Togethers: Mango Mimosa's, Sour Apple Martini's and Mojito's

2012-05-25T10:18:00.001-05:00

This weekend is Memorial Day Weekend in the USA and the unofficial start of summer parties, gatherings, bbq's, wedding showers, friends and more. There are some social drinks that go perfectly with the warmer summer weather and these are three of them. Mimosa's, Sour Apple Martini's and Mojito's. The difference in this mimosa is that it's made with my personal favorite fruit; mangoes.

I've had these drink recipes sitting in my personal files for about 5 years already and realized I've never posted them. Well, here they are!

Note that you will see one calls for simple syrup. This is just a mixture of 2 cups sugar in 1 cup boiling water. Let it cool completely (you can even keep it in your refrigerator if you enjoy these drinks often). The recipes are for individual sized portions so adjust accordingly to as many as you want to make.

Mango Mimosa

Heavy splash (about 1 1/2 teaspoons) of mango puree or nectar

Heavy splash of simple syrup

Heavy splash of peach schnapps

1 c Champagne, chilled

Combine mango puree, syrup and schnapps in a champagne flute; stir. Top with Champagne. Garnish with a small piece of mango if you wish.

Sour Apple Martini

1/4 c vodka
3 T sour-apple schnapps
Splash melon liqueur

Splash of fresh lime juice

A thin Granny Smith apple slice to garnish

Combine ingredients in a shaker with ice. Shake 1/2 minute, until ice crystals form; strain into chilled martini glass. Garnish.

Mojito

4 mint sprigs
6 thin wedges of a lime
1 t sugar - superfine
1/4 c light rum
Chilled club soda
Mint sprig and lime slice, for garnish

Put 4 mint sprigs in tall glass with lime pieces and sugar. Using wooden spoon, mash mixture to release oil from sprigs and press out lime juice. Add rum; stir until sugar is dissolved. Add ice cubes. Top with club soda. Garnish.

Belgian Waffles plus a Sugar Free Version of Belgian Waffles

2012-05-24T08:30:00.000-05:00

This week I took my favorite waffle recipe and played with a bit to make it sugar free and lower carb. I'm not currently following any low carb or sugar free plan but when you know what white sugars and flours to do your body, it's hard to eat them - especially when you know you can make a few substitutions and eat a yummy, healthier version.

You will need a waffle maker to make waffles. You could still mix the batter and then cook a pancake out of it but it won't be the same. Topped with whipped cream and strawberries, a light dusting of powdered sugar, or even just good old butter and syrup - they are a a great breakfast, dessert or comfort food.

I will post the original version and the lower carb version together.

Waffles

1 1/2 c flour (or 1 c Now - Gluten Flour and 1/2 c coconut flour)
1 t salt
1/2 t baking soda
2/3 c sugar (or 2/3 c Xylitol)
2 T oil
1/2 c heavy cream
1 c milk (or 1 c unsweetened almond milk)
1 T vinegar, white
1 t vanilla
1 egg

Mix all just until smooth. Do not overbeat. Heat your iron and pour into the slots. Cook per instructions for your iron. Serve with your favorite syrup (my sugar free version here) or top with powdered sugar, whipped cream and strawberries, chocolate chips or anything you wish!

4-Slice Waffle Maker

BLT Salad

2012-05-23T09:29:00.001-05:00

I don't have a photo of this one because when I threw it together a couple weeks ago I was just winging it and didn't use a recipe. However! I wanted to get it typed out into my site as I use my own website to browse my personal files and brainstorm 'what's for dinner'.

My family loves BLT's. We love bacon pretty much in any form, but BLT's are just the perfect quick, light meal when it's a hot summer day and we are hungry but don't want something heavy. This salad uses the idea behind a BLT but is even lighter without toast/bread. I added croutons for the crunch. This one is easy to make 'low carb' if you need to by leaving out the pasta and croutons.

BLT Salad

Cooked and diced or chopped chicken breasts - about 1 1/2 or 2 cups
Cooked and crumbled bacon - about 3/4 cup (6-8 slices)
1 c pasta (mini shells, bow ties or rotini are all good but any kind will do) - cooked and drained
1/2 c chopped onion (I like yellow as they aren't as strong)
1 tomato, chopped or diced
(My daughter will say to add some ranch dressing to this instead of plain mayo. We do both)
3/4 c mayonnaise (play with the amount)
Salt and pepper to taste
Lettuce
Croutons

Mix everything together except the lettuce leaves and croutons. Serve the salad on a large lettuce leaf and top with crunchy croutons.

Homemade Sugar Free Pancake and Waffle Syrup

2012-05-22T09:19:00.004-05:00

Over the past decade we've had many sugar free syrup options come available. There are probably ten or more readily available now to purchase and some of them are quite good. I have tried most of them (not all) and in general I don't care for them because they are too sweet and too runny. I like a nice, thick, rich syrup that doesn't act like water on my plate or soak my waffles and pancakes as if I've dipped them in maple flavored water. The syrup I've had on hand since we moved here a few months ago is Walden's Farm. I found it at my local grocer since it's easy to find at most retailers now. However, I ran out last week.

I washed and saved the bottle because I decided I was finally going to take the time to come up with my own recipe for a homemade sugar free pancake syrup.

I've made homemade pancake and waffle syrup for years. Actually, one of my favorite recipes is as old as your great, great, great grandmother I bet! It uses potatoes. But... I've never made sugar free. I always assumed it would be too runny as sugar free sweeteners available over the past 11 years have never been able to thicken into a syrup. This recipe will need a maple flavor extract. I use Mapleine, which you can find at most stores (in the blue box) but if not, it is available online. The problem, is that the one I found on Amazon only comes as a 6 pack. Unless you make maple cookies, pies, cake, syrup and candies every single day... it's going to take you 10 years to use up 6 bottles. The Durkee Maple Flavor comes in a pack of 2, which is better than six I guess, but I've not tried their product so I don't know how it tastes. Here is the link for the Mapleine Imitation Maple.

The important ingredient that made this recipe work for me; Ideal Brown Sugar-free Sweetener. The flavor could not be a true pancake syrup without brown sugar of some sort and this gave me the sugar free brown sugar taste and texture I needed that Brown Sugar Twin never could.

Sugar Free Pancake Syrup

1/2 c brown sugar sweetener like Ideal
1/2 c Xylitol crystals (I used NOW brand)
1/4 c water
1/4 t vanilla
1/8 t Mapeline flavoring
1/2 T real butter

In a saucepan over medium heat, place the sugar substitutes and water. Stir until smooth and completely melted. Raise the heat just a tiny bit to bring it just to the verge of wanting to boil without actually boiling it. As soon as the little bubbles appear on the bottom of the pan, remove from heat. Add the vanilla, mapeline flavor and butter. Stir smooth. Let cool and pour into a reused syrup bottle or mason jar. Use in place of sugar laden pancake and waffle syrups. Will thicken if you store it in the refrigerator so you will need to shake it well and either let it set at room temperature for a few minutes or briefly heat for 15 seconds in the microwave. Nice and thick while still being sugar free!

Ideal is the perfect brown sugar substitute for the texture I wanted

Cook while stirring to melt the sweetener with the water

Add the flavorings and the butter for the finishing touches!

Some sugar free versions you can purchase;

Walden's Farm Sugar Free Pancake Syrup
Smucker's Sugar Free Breakfast Syrup
Joseph's Sugar Free Maple Flavor Syrup
Ihop At Home Pancake Syrup- Sugar Free
All Natural Sugar-free Maple Pancake Syrup
Maple Grove Farms Sugar Free Butter Flavor Syrup

Chocolate Cake with a Vanilla Cream Filling and Deep Chocolate Glaze

2012-05-19T20:08:00.001-05:00

A couple years ago I brought you a recipe for a Ho Ho Cake (I made it for my son's birthday) and tonight I whipped up another creamy double layer cake that reminded me of Ho Ho's although this filling is a bit more creamier.

The flavor is incredible and as a matter of fact, although I only finished assembling the cake about 20 minutes ago, there are only 6 small pieces left! Yes, it is that good! I don't like chocolate or sweets and even I had 2 pieces.

It uses a cake mix for the base because it's fast and easy but you can absolutely improve on this by making your own chocolate cake from scratch. I have some awesome recipes here on the site (try a search on the right for my chocolate mayonnaise cake). I also opted to make the creamy white filling and the chocolate glaze sugar free by using Swerve Sweetener. You can use sugar or a sugar substitute - both work great! The original recipe idea came from a church dinner cookbook but I improvised, changed some ingredients, changed the method and 'played' with my food as always. I hope you like it as much as we do!

Chocolate Cake with a Vanilla Cream Filling and Deep Chocolate Glaze

1 chocolate cake mix - make according to directions
filling:
1/2 c butter
1/2 c shortening
1 1/4 c sugar or substitute like Swerve
3/4 c milk
1 t vanilla
glaze:
1 c sugar or substitute
1/3 c cocoa powder
3 T cornstarch
1/2 c cold water
1/2 c cold coffee
3 T butter
1 1/2 t vanilla

Bake the cake in a 9x13" inch pan according to directions. Cool for 10 minutes and turn out on a wire rack to cool completely. You can use half the cake mix and make half the cake and bake in an 8X8" pan as well. Cool completely.

Make the creamy filling by creaming the shortening, butter and sugar together until light and fluffy. Microwave the milk for about 1 minute and drizzle slowly into the sugar butter mixture, beating with an electric mixer until smooth. Add the vanilla.

Split the cooled cake in half lengthwise. Spread the filling evening and replace the top of the cake.

Mix the glaze ingredients except for the butter and vanilla in a bowl with a whisk. Microwave 1 minute and stir. Microwave another minute and stir. At this point if you have a strong microwave it will be thick and smooth. If it is not, microwave another 45 seconds. Whisk smooth. Add the butter and vanilla and whisk until the butter is melted in. Spread this over the top of the cake. If you can wait, let it stand until the filling and frosting set up but my crew ate over half of it immediately. Refrigerate leftovers.

I wish you could see how satiny this looks! Beautiful.

Spread the filling over the bottom half

The yummy glaze. If you don't have coffee just use all water.

A blurry action shot.

This is ooey gooey goodness!

A completely different marinade for Chuck Roast (when you don't want the same old roast.... again)

2012-05-18T06:04:00.002-05:00

If you follow me on Twitter you may have seen my update that said something to the effect that the new marinade I made up smelled 'different' and that if I ruined the roast I was going to pull some emergency hot dogs out of the back of the freezer and pretend like I planned to serve hot dogs all along.

I'm thrilled to say the hot dogs were not needed. Wow. This was incredible! So much so that my husband couldn't stop raving about it and took the leftovers to work with him this morning to have later for lunch.

I made this up as I went along so I had to write down what I used and what I did, after the fact. It smelled different so I was worried, but it tastes so good.

A Different Chuck Roast Marinade

1 chuck roast, thawed
1/4 c cider vinegar
1/4 c oil (your choice)
1/4 c soy sauce
1 t Worcestershire sauce
2 t garlic, minced
salt and pepper

later;
1/4 c soy sauce
seasoned salt
1 t ground ginger
2 T brown sugar

Place the roast in a crock pot. Add the ingredients on it and place the lid on. Cook on high or medium high for about 2- 4 hours depending on the size of your roast. You'll finish it in the oven. At this point you probably have a lot of liquid. If it is, pour off about 1/2 of it so there is about 1/2 - 3/4 inch liquid, but it's not 'boiling' in its own liquid. If you have an oven safe dish that lifts out of the crock pot, keep it in, add the second list of ingredients, spread them around on the top with the back of a spoon, and transfer to the oven at 350 degrees. If it isn't oven safe or is 1 piece, transfer it to a baking pan, pour the liquid over, top with the remaining ingredients and then place into the oven. Bake until desired point of well-done-ness. I baked about an hour. Remove from heat. Let set for at least 10 minutes, 15 or so if you can hold off that long. Slice and then pour the cooking liquid over the meat, getting some on every piece so the meat soaks it up. Serve.

White Funfetti Fudge

2012-05-17T09:22:00.000-05:00

For someone who doesn't really like or crave sweets and doesn't like chocolate hardly at all, my family and friends are surprised by one of the sweets I do like. Fudge. My husband just shakes his head and comments that for someone who doesn't like sugar, how can I like one of the most sugary candies there is!?

I don't know. But I do like vanilla fudge, peanut butter fudge, maple pecan fudge, cake batter fudge, marshmallow fudge.... I rarely eat it and never buy it, but I drool over it on vacation when we walk past the fudge shops!

This weekend we were at Bass Pro Shop and visited the old general store in the back of the building. I saw the array of fudge and wanted to purchase some, but I'm cheap. I never buy fudge. I just can't justify paying those prices! So, this week I made fudge. Three batches... because the humidity and rain was playing havoc with it and making it difficult! When you are making the old fashioned fudge that involves cooking cream and sugar on the stove to soft ball stage, it can be persnickity.

When you want simple, never fail fudge, you make the kind like this one below; with chocolate chips and sweetened condensed milk!

White Funfetti Fudge

1 can of sweetened condensed milk
1 1/2 pkgs. (about 3 1/2 cups) white chocolate chips
3 t vanilla extract
1/2 t almond extract
1/4 c colored sprinkles or the sprinkle package from a Funfetti frosting can

Lightly spray/grease or line an 8X8" pan with foil or parchment. Microwave the sweetened condensed milk and white chocolate chips for about 2 minutes until the chips are melted, but do not over cook or they will seize and get hard. Add vanilla and almond and stir until completely smooth and melted. Just before pouring into your pan add 3/4 of the sprinkles to the fudge. Don't stir very much or they will melt. Barely stir them and quickly pour into the pan. Sprinkle the remaining on top. Let set to harden (or do it more quickly by placing the pan in the refrigerator). Cut into 1 inch pieces.

3 Layer Ho Ho Cake with Chocolate Fudge Frosting and Edible Fondant Glitter Stars

2012-05-16T18:41:00.000-05:00

My father-in-law's birthday is coming up soon, but because we recently relocated 1,000 miles across the country we no longer live near family - neither mine nor my husbands. This past weekend I was thinking about a gift to send him this year and was also recalling the various cakes I've made him. The cake above is the one I made for his 81st birthday in 2008. It was everyone's favorite as it was layers of chocolate cake with a creamy vanilla filling, smothered in chocolate frosting with a layer of dark chocolate icing and covered with homemade edible glitter stars forming a staircase of falling stars down the side of the cake. When this photo was taken it had already traveled on a 3 hour car ride with three kids and it still held up well!

I had gotten the idea for this cake after making my Ho Ho cake for my son (the link to my Ho Ho cake) and then got creative and just dreamed up making this one for my FIL that year. My favorite chocolate cake recipe is homemade with cocoa, flour, sugar and mayonnaise but here is the version using a store bought cake to start - which I know many people are more comfortable with.

This is the recipe for my original 2 layer Ho Ho Cake (link above) for my sons birthday. To make the Glitter Star Cake you'll want to make 3 layers for the cake, double the filling recipe and use 2-3 containers of frosting - one milk chocolate for the base and then the dark fudge to pour over. You'll also need fondant for the stars. (White Rolled Fondant link )

Ho Ho Cake

1 dark chocolate devils food cake mix (brand name, not store brand)
1 1/4 c water
3 eggs
1/2 c canola oil

Make the cake according to directions and bake in (2) 8 or 9 inch round pans. Follow the timing on the box (averages 32 minutes). Let cool completely. Slice the tops off to make them completely flat and even.

Filling:

1 cup sugar
6 oz. evaporated milk
1/2 c butter
1 T vanilla
2/3 c shortening
1/8 t salt

Icing:
1 container dark fudge frosting

Beat the filling ingredients until light and fluffy. With a KitchenAid mixer this only takes about 3 minutes. With a handheld it may take up to 7-8 before it comes together. Spread the filling over the cooled cake and top with the second cake. Press down lightly to flatten and make even.

Microwave the frosting for about 20 seconds until it's pourable. Drizzle the frosting over the sides and then pour 1/2 - 3/4 on top. Smooth with a butter knife, spatula or frosting knife.

Cover loosely and refrigerate at least 24 hours.

To make it into the 3 layer cake I made for my father-in-law;

Chocolate cake layers; I chose 3 and left them whole although you could split each and have a 6 layer cake if you prefer or make the cake into 2 layers, split them and have it be a four layer cake.

Freeze your cakes for easier handling.

I covered it all in a milk chocolate buttercreme icing with a dark chocolate fudge frosting layer drizzled down the sides and then used chocolate jimmies on the top of the cake with edible gold dusting power on the sprinkles.

I rolled out white fondant and cut star shapes for the trim.   Some of the stars I painted silver and gold with edible glitter dust - and left some white. DIRECTIONS FOR FONDANT STARS WERE POSTED HERE.

I used a kitchen 'paint' brush that I use only for food products to paint the edible glitter on the fondant. I used vodka with edible food dust as my 'paint'. The alcohol evaporates and you are left with beautiful gold and silver stars.

I didn't have a plan in place when I started this cake. I actually just baked 3 layer cakes and took it from there! I love how it turned out though and so did my FIL.

Get creative! Give it a try.

PRODUCTS I USED TO MAKE THE CAKE:

White Rolled Fondant
Wilton Gold Pearl Dust
Food-Grade Platinum Dust Edible Glitter, Silver
Wilton Set of 3 Star Cut Outs

Ras Al Hanout

2012-05-16T04:09:00.000-05:00

I love learning about new spices and discovering something new. This is new to me, and perhaps to some of my readers as well. It's a spice mix that is distinctly North African. Ground fresh is best but even a good quality ground spice will work! (If you don't want to make it yourself, you can buy it; Ras El Hanout ) Try it on lamb, beef or salmon!

Ras Al Hanout

1 T cinnamon
1 t ground cardamom
1 t ground nutmeg
1 t ground cumin
1/2 t freshly ground black pepper
1/4 t turmeric
1/4 t mace
1/4 t ground coriander
1 c ground, dried rose petals

Whisk all the ingredients together in a bowl. Store in an airtight jar. Be sure to only use roses you've grown yourself with no pesticides - do not use roses bought commercially for decorative purposes as they've been heavily sprayed and are not for human consumption.

Naan with Garlic and Parmesan

2012-05-11T12:23:00.000-05:00

A quick and easy lunch - that's what I needed and as I opened the refrigerator door I saw Naan (Indian flatbread) just calling my name and asking to be 'dressed up' for lunch. I grabbed the Naan, some fresh minced garlic and the Parmesan and set it on the counter. I went to the cupboard to get the parsley and olive oil... and proceeded to make a yummy and easy garlic cheese bread starting with a plan, baked flatbread.

I ate it as it was for lunch, but obviously this would go well with almost any dinner where you would typically serve garlic bread or bread sticks. Flatbreads are a welcome change and oh-so good.

Naan with Garlic Parmesan

Naan (Flat Bread)
Fresh minced or pressed garlic
Olive Oil
Parmesan Cheese - grated or shredded
Parsley - fresh chopped or dried

Drizzle the Naan with olive oil and use a brush or the back of a spoon to spread evenly to cover. Sprinkle parsley, garlic and parmesan on to cover. Bake at 400 approximately 10 minutes until golden brown and starting to crisp on the edges. You can brown under the broiler for 1-2 minutes if you wish to crisp the top a little more. Serve warm.

Cream Cheese and Red Pepper Stuffed Chicken Breasts

2012-05-10T10:37:00.001-05:00

Do you follow AmericHousewife on Twitter? If so, then you already know what last nights dinner was! Cream Cheese and Red Pepper Stuffed Chicken Breasts. My photo (above) was snapped at the last second - as I was about to cut into it and eat it and remembered I should take a picture! Not the best quality but darnit, I was hungry. Ha ha.

I made this low carb by using Dixie Carb Counters Seasoned Bread Crumb Mix for the seasoning. My family had NO IDEA it wasn't the usual flour and bread crumb seasoning. They ate it, loved it, and I enjoyed it knowing there just 1 carb in the breading. I put a photo of seasoned pork rinds in the photo (below) as a reminder; because if you don't have (or don't want to buy) the seasoned low carb mix you can use ground pork rinds. If you aren't low carbing, use regular bread crumbs and/or flour for your coating. It's ALL good!

I didn't actually use a recipe and your amounts will be based on your preferences so play with it.

Cream Cheese and Red Pepper Stuffed Chicken Breasts

Boneless, skinless chicken breasts
Red bell pepper (I know mine are long shaped and look spicy but it's a sweet Red Bell Pepper from Sams)
Cream Cheese (about 1 oz. or 1/8 of the package per chicken breast)
Seasoned or plain bread crumbs, panko mix, low carb breading or flour
salt and pepper
*option: your favorite seasoning; garlic powder, onion powder, garlic powder, Mrs. Dash or similar

These chicken breasts were huge. Probably the largest I've ever worked with. So large in fact, that my daughter and I had to split one at dinner and my husband couldn't even finish his! But typically, plan 1 boneless, skinless chicken breast per person.

Cut the cream cheese into 1 ounce portions. (Just slice the brick of cream cheese and use one 'slice' per breasts. 8 oz. makes about 8 slices). Diced the red pepper. Rinse the chicken and place it in a large baggy or between two pieces plastic or parchment to pound flat and even. Place flattened chicken breasts in a greased baking pan. Place about 1 ounce cream cheese, and a teaspoon of diced red pepper on each. You *can* add some seasoning at this point if you wish, but you don't have to. Roll each breast up and place seam side down. If they are not staying, feel free to secure them with wood toothpicks. Roll in the dry bread crumb or flour mix of your choice. If you are not use using seasoned flour or crumbs, add salt and pepper and a sprinkling of any other seasoning that pairs well with cream cheese and red pepper. I used salt, pepper and a bit of garlic pepper - just a touch as I was using a seasoned low carb mix.

Bake at 350 about 35 - 50 minutes until done (depending on the size of the chicken breasts. Normally about 35-45 minutes but if they are huge like the ones we had, bake up to an hour to be sure they are done.) Golden brown and the cheese will start to melt from the sides.

EASY! Cream cheese, red pepper and chicken breasts

Pound flat and even

If you want to make this low carb you can by using a low carb breading mix

Anyone can make these! Just place in the middle of the breast and roll up!

Turquoise Limeade

2012-05-10T08:32:00.002-05:00

Summer drinks are so pretty! I love the pinks, oranges, blues and turquoise... a rainbow of gorgeous colors topped with sparkling ice and a slice of fruit on the rims. Umbrellas or other goofy toppers.

I especially love blue and turquoise drinks as they instantly take me away to a place in my head where I'm lounging pool side on a chaise with the sun warming my toes and the water sparkling next to me while I read a fabulous book and relax with my sunglasses on. Never mind that that never actually happens... but it's my happy place and I like it there!

This simple drink is Mike's Hard Limeade, but adds syrup and a bit of melon to jazz it up.

Turquoise Limeade

3/4 shot Blue Curacao Syrup
1/2 bottle Mike’s Hard Limeade
1/2 shot Bols Melon
1/2 Lime

Slice the lime half into four wedges. Squeeze the lime juice into a highball glass and then drop them in the bottom. Add ice over the limes, then pour in the Blue Curacao. Add Mike’s Hard Limeade until the glass is almost full, then top with Bols Melon. Stir.

Old Fashioned Can Sizes

2012-05-09T08:36:00.000-05:00

If you are like me and love old church cookbooks or have a beloved family recipe from Great Grandmother just passed down to you; perhaps you've seen something that read;

.....
Butter, size of an egg
#2 can of milk
Dash of Salt

While we call can guesstimate the size of an egg for the butter, I remember before the internet, I wasted a lot of time flipping through old recipe books until I found one that listed can references sizes! Now, it's easier to find of course. The internet has made most things easier! And without further adieu, here is a very detailed can reference chart.

Can size Cups Tbsp tsp Dimensions

6Z 3/4 12 36 2 1/8” x 3 1/2”

8Z Short 1 16 48 2 11/16” x 3”

8Z Tall 1 16 48 2 11/16” x 3 1/4”

Picnic 1 1/4 20 60 2 11/16” x 4”

No. 211 Cylinder 1 2/3 26 2/3 80 2 11/16” x 4 7/8”

No. 300 1 3/4 28 84 3” x 4 7/16”

No. 300 Cylinder 2 1/2 40 120 3” x 5 9/16”

No. 1 tall 2 32 96 3 1/16” x 4 11/16”

No. 303 2 32 96 3 3/16” x 4 3/8”

No. 303 Cylinder 2 2/3 42 2/3 128 3 3/16” x 5 9/16”

No. 2 Vacuum 1 3/4 28 84 3 7/16” x 3 3/8”

No. 2 2 1/2 40 120 3 7/16” x 4 9/16”

Jumbo 3 1/4 52 156 3 7/16” x 5 5/8”

No. 2 Cylinder 3 1/3 53 1/3 160 3 7/16” x 5 3/4”

No. 1 1/4 1 2/3 26 2/3 80 4 1/16” x 2 3/8”

#2 1/2 3 1/2 56 168 4 1/16” x 4 11/16”

No. 3 Vacuum 3 48 144 4 1/4” x 3 7/16”

No. 3 Cylinder 6 1/2 104 312 4 1/4” x 7”

#5 7 1/3 117 1/3 352 5 1/8” x 5 5/8”

#10 12 192 576 6 25” x 7”

Chicken Pasta Alfredo (no cottage cheese, no ricotta cheese needed)

2012-05-08T08:57:00.001-05:00

When someone else offers to make dinner... take advantage of it! That's what I did last night. I was working on a few things online when my teenage daughter asked me "Mom, what's for dinner?" I told her I had chicken breasts out and would be starting on them soon and she asked if she could please make dinner and had a meal in mind already.

Uh? Absolutely! So as I continued to work, dinner was being prepared for me. Ah, it's nice when your kids get old enough to cook!

Dinner was a very family friendly, great tasting and filling meal that I think almost anyone would love. When she cooks she almost always likes to make some version of an Alfredo Sauce and Chicken Pasta - and garlic bread. Last night she used pre-cooked, flavorful chicken patties from the freezer (Sam's Club Mesquite flavored Grilled Chicken Breasts) and that made all the difference! If you are using plain, unseasoned chicken breasts, you might want to add a favorite flavoring; either 1/4 t hickory smoke flavoring to the sour cream, or at the very least, salt and pepper and maybe a little bit of onion powder or garlic powder.

Chicken Pasta Alfredo

8 oz. pasta noodles, cooked per instructions
1 jar alfredo sauce (about 10 oz. size)
1 1/2 c sour cream
1 medium garlic clove, minced or pressed (1 teaspoon bottled, minced garlic is fine)
1 1/2 c cooked, diced, grilled chicken
1 egg
1/4 c Parmesan cheese, shredded
2 T parsley flakes
2 c mozzarella cheese, shredded

Place pasta in a greased 9X13" pan. Mix the rest of the ingredients together except the mozzarella cheese. Pour over the chicken. Top with shredded mozzarella and bake at 350 about 35 minutes until golden brown. Let stand about 8 minutes to 'set up' for easier cutting and serving. Goes great with garlic bread or cheesy bread sticks and an Italian salad.

Chicken Breasts with Nicoise Olives, Onions and Garlic

2012-05-07T12:21:00.000-05:00

What's for dinner? I just put a package of frozen fresh boneless, skinless chicken breasts on the counter to thaw for tonight's dinner. I was looking through my files to brainstorm ideas for dinner and saw this delicious version that uses caramelized onions and garlic paired with small Nocoise olives to bring out the best in the chicken. I don't currently have Nicoises Olives on hand, I do have Kalamta, and although not packed in brine, it's a good enough substitution for me because I'd have to drive about 30 minutes to the nearest store that carries them! I always substitute ingredients though; Remember, I use recipes as 'guides' and then play with my food. I hope you do too.

Chicken With Nicoise Olives, Onions and Garlic

4 boneless, skinless chicken breasts (flatten a bit to even for cooking)
2 large yellow onions, sliced
3 T fresh, barely chopped garlic (about 20 small garlic cloves - that's cloves, not bulbs!)
1 c dry white wine (or chicken broth)
1/2 cup Nicoises Olives

Cook the chicken in a bit of oil in a skillet on the stove top over high heat until pretty golden brown (not all the way done). If they are flattened uniformly this can be about 3 minutes per side. Remove to a platter and keep warm. In the same skillet, add onions and garlic. Scraping the chicken bits from the bottom of the pan, stir with a spatula constantly and cook until lightly browned. Add wine, bring to a boil then reduce heat barely medium. Cover, but stir frequently to prevent burning. Cook for 15 minutes or until softened and browned.

Return chicken to the skillet and add olives. Stir. Cover and cook for 3 to 5 minutes, or until chicken is cooked through. Serve.

Product Review: Fresh Lemongrass Salmon from Sam's Club

2012-05-05T21:18:00.003-05:00

If you follow me on Twitter then you know I mentioned we had Salmon the night before last. Bought in the deli and meat department of Sam's Club (not in the frozen food section), it was labeled as a Lemongrass Salmon and there were approximately 8 filets to the package.

To prepare, I simply heated the grill and then placed the salmon skin side down over the hot flame. At that time I sprinkled a Garlic Pepper seasoning mixture on them followed by a light sprinkle of Mrs. Dash original. Flipping when they were done on the first side, I continued cooking until they were flaky and pale in color. As you can see they were beautiful, but what you can't tell is just how good they were!

Thumbs up! Luckily we only grilled 4 that evening and put the other 4 in the deep freezer for next week. Can't wait!

Sugar free BBQ Sauce made with Diet Coke

2012-05-05T08:36:00.002-05:00

I love making my own ketchup because even if not sugar free, the 'fresher' taste of homemade sauces is just no comparison to store bought versions. Another sauce I've made from scratch for years (even before ever going sugar free) is bbq sauce. I started to make it in high school when I would throw together a side dish of baked beans during summer dinners. From there I moved on to using it on shredded pork, beef, chicken and more.

After starting to use sugar free ketchup about 10 years ago, it was only natural to use sugar free bbq sauce as well. Most of the time I don't use a 'recipe' for the bbq sauce, and just throw it together at the last minute using the sugar free ketchup on hand. But this is a good guide to start with and you can play with it to make it your own by adding or substituting options like Chipotle, jalapeno's, using sugar free sweeteners and water or coffee for the liquid instead of a soda, etc.

Sugar Free BBQ Sauce

1/4 c onion, chopped fine
1 clove garlic, minced1/4 c bacon, cooked and crumbled
1 - 6 oz. can tomato paste (check for sugar counts and buy no or lowest count)
1 can (12 oz) Diet Coke (or use water or coffee and add Ideal Brown Sugar Style Sweeteneror other sweetener to taste)
1/3 c sugar-free ketchup
1T yellow mustard
1 t worcestershire sauce
optional: Chipotle flavoring, jalapeno's, vinegar, dashes of hot sauces, hickory smoke flavoring, etc.

In a saucepan on the stove over medium high heat, cook the onion in a bit of water or oil until translucent and soft. Add the rest of the ingredients, whisk or simmer 15 minutes or so. Let cool and use on beef, pork, chicken, etc. I store mine in a large Mason Jar.

*Edited when I realized blogger had ate part of this recipe in editing (!?) and even added a line from a different recipe.

May the Fourth.... Be with You! Happy Star Wars Day!

2012-05-03T22:17:00.002-05:00

Star Wars Cookie Cutter Set: Yoda, Vader, Boba Fett and Stormtrooper

Cookies, cupcakes, pancakes or sandwiches? If you are a big Star Wars fan you might say "All of them!"

Friday, May 4th is "Star Wars Day" - because of course when you say the date "May the fourth", any good Star Wars fan is going to finish your sentence with "be with you!"

Here are some goodies I found on the net. Your lunch box comes complete with Star Wars shaped Sandwich Cutters!

These little guys are harder to track down. Star Wars stencils to use on your cupcakes or cakes! Just hold them in place and sprinkle with confectioner's sugar. Anyone can decorate like an artist. *update: As of this morning they are currently out of stock on this item. However in the middle of the page are other fun Star Wars items to browse; cake pans, chocolate molds, jello molds and more all in shapes and characters from Star Wars.

And lastly, the cutest ever! How can your child (or your husband or even yourself) say "no thanks" to YODA PANCAKES?

And just because I love free online printables and other fun crafts...
Clone Trooper Cupcakes
Free Star Wars Coloring Pages
Star Wars E-Cards
Stormtrooper and Darth Vader Paper Craft
Death Star Pinata

Making the Traditional No Bake Cookie... Sugar Free

2012-05-03T08:30:00.000-05:00

Still hot from the pan... I couldn't resist nibbling

Making over Great Great Grandma's no bake cookie recipe? Absolutely! A favorite of so many people for so many years but the amount of sugar in this simple, chewy cookie gives me a sugar rush just thinking about it!

Because of the amount of oat meal (rolled oats, quick oats) in this cookie, it is not a low carb option, but you can make it healthier by substituting a couple of ingredients or brands; which is what I did yesterday when I made these. My husband came home, ate one... then came back for seconds and thirds and told me how addicting they were. Oooops! But at least he's not eating a weeks worth of sugar in one sitting!

No Bake Cookies

1/2 c butter

1/2 c unsweetened almond milk (or regular milk, but milk does have sugar in it)

2 c sweetener substitute (1 c Xylitol granules and 1 c Swerve or Splenda)

4 T cocoa powder

3 c oatmeal

1 c natural, no sugar added peanut butter (Joseph's or Smuckers - read your labels)

1 t vanilla

*optional: you can add unsweetened, shredded coconut or chopped nuts if you wish

In a saucepan, bring the sugar substitutes, cocoa, butter and milk to a boil. Whisk quickly until smooth. Remove from heat. Add the oatmeal, peanut butter and vanilla. Stir to blend. Drop by tablespoons on parchment or foil and let set until hardened a bit so they don't fall apart! After about 2 minutes or so you can shape them a little if you wish (I flattened mine a bit) or leave them in haystacks. Let harden and cool completely.

Warm and newly formed no bake cookies ready to let cool and set up

Homemade Colored Sugar Sprinkles (Sugar Free Version Included)

2012-05-02T08:13:00.000-05:00

Homemade colored sprinkles add sparkle to your dessert

Sprinkles! Sparkles! Just a light touch of brightly colored sugar or sugar substitute granules finish off an otherwise boring cookie or bar. But... what if you don't have any colored sugar on hand? What if you just don't want to go to the store?

Make it yourself. In about 10 seconds.

Colored Sugar Crystals (sugar free version too!)

1 or 2 Tablespoons sugar crystals or Now Foods Xylitol granules
1 drop gel or liquid or paste food color

Place the crystals either in a small dish or in a Ziploc Baggy. Use just 1 drop of color to start. You will be surprised at far a drop of food color goes. You can always add a bit more later if you need to. The amount of sugar and the amount of color depends on how bright, light or dark you need your color to be. You can use 2 drops if you need to make a custom color like mixing a blue and a green for turquoise, but make sure you use enough sugar or substitute to absorb the 2 drops.

Start to massage the baggy gently, coating the sugar or substitute crystals with the color. If using a dish, I like to put a plastic baggy over my finger and use my index finger to move and coat the crystals. A fork or spoon takes longer and you can do it in about 10-15 seconds by hand. The plastic or baggy protects your finger from discoloration.

Use the sugar or substitute sprinkles on your dessert. Note: sugar and substitute sprinkles should be added to bars or wet surfaces like cheesecake, whipped cream, etc. just before serving as they can melt and run if left overnight. Store extra in the plastic Ziploc or another small, air tight container.

*I was using NOW brand Xylitol crystals in these photos below as well as the sugar free lemon bars in the photo at the top of this post.

A small amount of sugar or substitute and 1 drop of food color

Smooshing the crystals around gently with a plastic covered fingertip

Colored sugar substitute sprinkles!

Homemade Rolls or Hamburger Buns

2012-05-01T08:49:00.002-05:00

We grilled out last weekend, and because we haven't been eating foods with flour in them for a couple months, I neglected to think about the fact that my husband and daughter would want a hamburger bun with their cheeseburger and of course, I hadn't been buying buns at the grocery store. Oops. No worries. I whipped up some homemade buns which not only taste great, but homemade buns are much more filling than the 'mostly air' store bought versions. Men that normally eat 2 or 3 burgers on a store bought bun can usually only eat 1 or 2 on a 'real' bun as they are more substantial, but I also love that they don't include all the preservatives and chemicals a packaged version does.

This recipe is a very basic, classic, white dough recipe. Use it for 2 loaves of bread, one bread braid, 2 or 3 french loaves or of course, buns!

Classic White Dough

12 oz. warm water
1 1/2 t salt
2 T butter
4 c unbleached bread flour (or use all purpose if that is what you already have)
2 T dry milk powder
2 T sugar
1 3/4 t yeast, dry

Either place this in a bread machine (in the order your machine requires) and run on the dough setting or place into a large KitchenAid style mixer with a bread dough hook and knead/mix for up to 10 minutes. I used the electric mixer and placed the water, salt, sugar and yeast in first; let it set and proof for about 2 minutes and then added the butter, dry milk and flour. Let your dough set for about 10 minutes after kneading to rest. Remove the dough from the machine or the mixer bowl. Divide it in half. Then each half into half. Then each of those halves into half. This is how you will get fairly equal sized balls. If making rolls to go with a meal divide them until you have golf ball sized balls. If using for hamburger buns, stop dividing the dough when they are double that size so they will be large enough for the hamburger patties. Roll and flatten a tiny bit in your floured hands and place on greased or parchment lined baking sheets. Bake at 375F for approximately 15 minutes but this can be up to 22 minutes depending on the size buns you make, the thickness of your baking sheet and your oven. When they are golden brown remove them, brush the tops with butter for a softer bun and let cool to warm to serve as rolls or cool completely and serve as hamburger buns.