Well I'm sitting here watching Real Housewives--- craving cookies...... I have decided to just type about them instead of eat them tonight.
I love onions-- grilled, saute', broiled, baked, or grilled-- I love them all. This steak is covered in them and the steak is juicy and delicious. The sweet treat is really tasty and not horrible for you -- 1 coookie = 94 calories and 3.2 grams of fat. The steak I have no idea but it is really freaking good anyway!!!!! If you are reading this blog for Healthy Living you have come to the wrong place sweetie---- I am trying to change my evil ways, but cheesecake is good---- just don't eat the whole damn thing. I try to throw in healthier suggestions if the recipe is not good for you-- the rest is up to you. I love to cook and I love to eat really great tasting food--- moderation and self control is the new mantra. Think ahead and plan for the bad food--- or make up for the bad food if you fall off the right track.
Marinated Steak with Caramelized Onions
1/4 cup Balsamic Vinaigrette Dressing
3 Tbsp Country Bob's Steak sauce (or Bold and spicy A1 is good too)
2 Tbsp brown sugar
2 Tbsp minced garlic ( I use the jarred kind--fresh would be great too-- 2 cloves minced)
1 Boneless beef sirloin steak (1 lb)
1 Tbsp olive oil
1 large onion, thinly sliced
Mix dressing, 2 Tbsp steak sauce sugar and garlic until well blended. Pour over steak in shallow dish; turn steak to coat both sides. Refridgerate 1 hour to marinate (better taste the longer it sits).
Heat oil in large non-stick skillet on medium high heat. Add onions; cook and stir 5 min. Cover; cook on medium-low heat 15 min. or until onions are golden brown, stirring occasionally.
Meanwhile, heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan. Broil, 4 inches from heat, 8 min. on each side or until done (160 degrees) Remove from heat; cover. Let stand 5 min before cutting across the grain into thin slices. Stir remaining steak sauce into onions. Serve with meat.
This is great on top of a salad, or with a side dish of baked potato, or sweet potato--- excellent with asparagus.
Cherry-Chocolate Smart Cookies
1/3 cup all purpose flour
1/3 cup whole wheat flour
1 1/2 cups old fashioned rolled oats
1 tsp baking soda
1/2 tsp salt
6 Tbsp unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 tsp vanilla
1 large egg, lightly beaten
3 oz dark chocolate, coarsely chopped
cooking spray
*Preheat oven to 350degrees
*Weigh or lightly spool flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (before the salt) in a large bowl. Stir with a whisk.
* Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in choclate. Drop dough by Tbsp onto baking sheets coated with cooking spray. Bake at 350 degrees for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.
This should make 30 cookies-- serving size 1 cookie.
Of course you could use bittersweet, or milk chocolate--- could also change to apricots, or other dried fruits---- as always--- make it how you like it..... you are the one that is eating it.
Have a geat night
Carla
Wednesday, October 20, 2010
Thursday, October 14, 2010
A new twist on pot pie...
Hello again my friends-- tonight I have something really good BBQ Chicken Pot Pie and Butter Coffee Cake. Oh baby hold on for these two......
The weather has been fantastic, and we have been enjoying every minute of it. For most everyone pot pie is a standard comfort dish involving bland boiled chicken, nasty frozen veggie mix and goopy cream of chicken soup surrounded by a Pillsbury pre-made refridgerated pie crust. Well my minions not tonight---- picture it super flavorful spicy succulent chicken in homemade saucek and topped with cornbread twists---- pretty and delicious. Of course please change the recipe to suit your tastes--- more or less to fit your family's needs
BBQ Chicken PotPie
1 tsp butter
Cooking spray
2 cups chopped onion
1/2 cup chopped green bell pepper
1/3 cup diced poblano chile, seeded OR 1 4.5oz can chopped green chiles drained (this is what I use)
1 small garlic clove minced or 1/2 Tablespoon jarred minced garlic
1 1/2 tsp cumin seeds
1 1/2 tsp ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breast (about 1 1/2 pounds) -- the roasted birds at Walmart are really good for this recipe.
2 Tbsp brown sugar
1 oz unsweetened chocolate, grated
1 (12 oz) bottle chili sauce
1 (101/2oz) can low-salt chicken broth
1 can refigerated corn bread twists
1. Preheat oven to 375 degrees.
2. Melt margarine in a large non stick skillet coated with cooking spray over med high heat.Add onion, peppers, and garlic, and saute' 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skilet to loosen the browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7 inch baking dish coated with coking spray.
3. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 degrees for 25 minutes or until clden brown; let stand 15 minutes before serving.
Yield 8 servings
"Sara Lee" Butter Cake
1 box yellow cake mix
1 small box of vanilla instant pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 TBSP butter extract
1 TBSP vanilla
1/2 cup sugar
2 TBSP cinnamon
Preheat oven to 350 degrees.
Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla.
Pour 1/2 of mixture in buttered 9 x 13 pan. Mix sugar and cinnamon and sprinke 1/2 mixture over batter. Swirl knife through in an "S" pattern. Bake for 30 - 35 minutes.
Drizzle with the following:
1 cup powered sugar
1 TBSPhot milk
1/2 tsp butter extract
1/4 tsp vanilla
This is really really good warm with a steaming cup of Spiced Chai!!!
My very favorite Sara Lee items is the Butter Coffeecake and the Cherry Cheesecake.
Have a great weekend and I might talk to you again this weekend.
Happy eating my followers :)
The weather has been fantastic, and we have been enjoying every minute of it. For most everyone pot pie is a standard comfort dish involving bland boiled chicken, nasty frozen veggie mix and goopy cream of chicken soup surrounded by a Pillsbury pre-made refridgerated pie crust. Well my minions not tonight---- picture it super flavorful spicy succulent chicken in homemade saucek and topped with cornbread twists---- pretty and delicious. Of course please change the recipe to suit your tastes--- more or less to fit your family's needs
BBQ Chicken PotPie
1 tsp butter
Cooking spray
2 cups chopped onion
1/2 cup chopped green bell pepper
1/3 cup diced poblano chile, seeded OR 1 4.5oz can chopped green chiles drained (this is what I use)
1 small garlic clove minced or 1/2 Tablespoon jarred minced garlic
1 1/2 tsp cumin seeds
1 1/2 tsp ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breast (about 1 1/2 pounds) -- the roasted birds at Walmart are really good for this recipe.
2 Tbsp brown sugar
1 oz unsweetened chocolate, grated
1 (12 oz) bottle chili sauce
1 (101/2oz) can low-salt chicken broth
1 can refigerated corn bread twists
1. Preheat oven to 375 degrees.
2. Melt margarine in a large non stick skillet coated with cooking spray over med high heat.Add onion, peppers, and garlic, and saute' 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skilet to loosen the browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7 inch baking dish coated with coking spray.
3. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 degrees for 25 minutes or until clden brown; let stand 15 minutes before serving.
Yield 8 servings
"Sara Lee" Butter Cake
1 box yellow cake mix
1 small box of vanilla instant pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 TBSP butter extract
1 TBSP vanilla
1/2 cup sugar
2 TBSP cinnamon
Preheat oven to 350 degrees.
Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla.
Pour 1/2 of mixture in buttered 9 x 13 pan. Mix sugar and cinnamon and sprinke 1/2 mixture over batter. Swirl knife through in an "S" pattern. Bake for 30 - 35 minutes.
Drizzle with the following:
1 cup powered sugar
1 TBSPhot milk
1/2 tsp butter extract
1/4 tsp vanilla
This is really really good warm with a steaming cup of Spiced Chai!!!
My very favorite Sara Lee items is the Butter Coffeecake and the Cherry Cheesecake.
Have a great weekend and I might talk to you again this weekend.
Happy eating my followers :)
Monday, October 11, 2010
How about a bisque?
Well it is for sure getting to be soup time---but fancy soup would be called a bisque. I pulled this one out and it is Fabb-o-yummy. I have made this using different veggies, of course that would change the name, but it has always turned out good and it is not as bad for you as it tastes.
For a dessert tonight I have a Hot Fudge cake-- it is actually ALMOST fat free. The cake comes in at a whopping .5 grams of fat and only 172 calories. Trust me it's good and you don't have to buy a bunch of fancy ingredients that you would only use once either.
Here is the bisque in the original form:
Cajun Shrimp and Corn Bisque
4 cups fat free milk
2 cups diced peeled potato
1 tsp cajun seasoning (I use Paul Prudhomme's Seafood Magic)
1/4 tsp salt
1/4 tsp fresh ground pepper
2 (14 3/4 oz) cans no salt added cream style corn
1 pound large shrimp, peeled and deveined (I use the frozen bags from Wal Mart-- they can defrost in
less than 10 minutes under cold water)
1. Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil Add the shrimp, and cook for 2 minutes or until shrimp are done.
Yield 4 servings (2 cups per serving)
** of course for the skinny stick people this would be TONS better with a few tablespoons of butter and about 1/2 - 3/4 cup heavy cream added......
Hot Fudge Cake
1 cup all purpose flour
3/4 cup granulated sugar
3 TBSP unsweetened cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup fat free milk
1 tsp real vanilla extract -- never imitation
1 cup packed brown sugar
3 TBSP unsweetened cocoa
1 1/2 cups hot water
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the first 5 ingredients in a medium bowl. Stir in milk and vanilla extract. Spoon the batter into a 9" square baking pan. Combine brown sugar and 3 tablespoons cocoa, and sprinkle over cake batter. Pour water over batter (do not stir). Bake at 350 degrees for 40 minutes or until cake springs back when lightly touched in center. Serve warm.
Yield: 12 servings. 172 calories and .5 grams of fat
** of course another skinny stick option --- your favorite ice cream or add some coffee flavoring to the batter.
Enjoy
For a dessert tonight I have a Hot Fudge cake-- it is actually ALMOST fat free. The cake comes in at a whopping .5 grams of fat and only 172 calories. Trust me it's good and you don't have to buy a bunch of fancy ingredients that you would only use once either.
Here is the bisque in the original form:
Cajun Shrimp and Corn Bisque
4 cups fat free milk
2 cups diced peeled potato
1 tsp cajun seasoning (I use Paul Prudhomme's Seafood Magic)
1/4 tsp salt
1/4 tsp fresh ground pepper
2 (14 3/4 oz) cans no salt added cream style corn
1 pound large shrimp, peeled and deveined (I use the frozen bags from Wal Mart-- they can defrost in
less than 10 minutes under cold water)
1. Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil Add the shrimp, and cook for 2 minutes or until shrimp are done.
Yield 4 servings (2 cups per serving)
** of course for the skinny stick people this would be TONS better with a few tablespoons of butter and about 1/2 - 3/4 cup heavy cream added......
Hot Fudge Cake
1 cup all purpose flour
3/4 cup granulated sugar
3 TBSP unsweetened cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup fat free milk
1 tsp real vanilla extract -- never imitation
1 cup packed brown sugar
3 TBSP unsweetened cocoa
1 1/2 cups hot water
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the first 5 ingredients in a medium bowl. Stir in milk and vanilla extract. Spoon the batter into a 9" square baking pan. Combine brown sugar and 3 tablespoons cocoa, and sprinkle over cake batter. Pour water over batter (do not stir). Bake at 350 degrees for 40 minutes or until cake springs back when lightly touched in center. Serve warm.
Yield: 12 servings. 172 calories and .5 grams of fat
** of course another skinny stick option --- your favorite ice cream or add some coffee flavoring to the batter.
Enjoy
Sunday, October 10, 2010
Saturday, October 9, 2010
While I've been gone
First I want to say I'm sorry to my original follower for being gone so long and a hello to my new minion, David .... I love having followers.
Since I was gone do long I have a few tasty treats today: pumpkin cream cupcakes and Smoked Fettuccine Alfredo. Yummy
Bacon-edo I love to use thick sliced peppered bacon or a smoked applewood flavor, of course use your favorite. Do Not use crappy cheese--- I can't stress this enough, you will be sorry. If you ate going to cook from scratch and take the time, use fresh, high quality ingredients when possible. Here we go....
Bacon-edo
1 pkg fettuccine noodles fresh or dried your choice
4-5 pieces bacon chopped
1 tsp minced garlic
1 TBSP flour
1cup milk
2/3 cup grated parmigiano reggiano cheese
1/2 tsp salt
2 TSBP fresh parsley chopped
1/2 tsp fresh ground black pepper
Optional:
I like to also add 1/2 cup chopped yellow pepper, and 1/2 cup chopped onion. You can also add more cheese-- I like to also add some grated provolone again you are eating it make it how you like it.
1. Cook pasta according to package directions. Drain in colander over a bowl and reserve 1/4 cup of the liquid. V
2. While pasta is cooking , cook bacon (and optional veggies If used)over med heat until crisp. Remove from pan reserving drippings. Add garlic to drippings, sauté 1 min, stirring constantly. Sprinkle flour over garlic; cook 30 secs stirring constantly. Add milk stirring constantly ; cook 2 min or until bubbly and slightly thick. Reduce hear to low. Gradually add cheese , stirring until cheese melts. Stir in salt and reserved 1/4 cup pasta liquid. Add hot pasta to pan (and veggies if those are being used);toss well to combine. Sprinkle with bacon, parsley and pepper. Yield 4 1cup servings-- 339 calories and 11.7 grams of fat, but well worth it!!!
Next is a great muffin for breakfast or after dinner dessert.
Pumpkin cream cupcakes
1 pkg 2 layer size spice cake mix
1 pkg 3.4 oz vanilla instant pudding
1 cup canned pumpkin
1 pkg Philadelphia cream cheese, softened
1/4 cup sugar
1 egg
Heat oven to 350
Prepare cake batter as directed on package. (ps-- you could also use a chocolate cake, or carrot cake, even yellow-- all would be good I think) Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper lined muffin cups.
Beat cream cheese with mixer until creamy. Blend in sugar and egg. Spoon over batter. Swirl gently with small spoon.
Bake 18 - 21 minutes or until toothpick inserted in centers comes out clean. Cool 5 min. remove to wire racks. Cool completely.
I noticed in the coupon section in last weeks paper that they now make a new muffin cup in really cool colors and patterns that keep their color after it's been baked. If you currently use the old school pink, blue and yellow cups you know that they suck and look bad. They should be in the baking aisle of the store.
Hope you enjoy these two items-- I found them to be really good. Don't forget to add your own twist and favorite ingredients--- spinach noodles are also great with the white sauce. I have church, a family visitation and a wedding to go to tomorrow so I can promise there will be no blog tomorrow. I will try to have at least 3 this coming week. I have found a bunch of great recipes that I used to make and can't wait to share them.
until next time
Since I was gone do long I have a few tasty treats today: pumpkin cream cupcakes and Smoked Fettuccine Alfredo. Yummy
Bacon-edo I love to use thick sliced peppered bacon or a smoked applewood flavor, of course use your favorite. Do Not use crappy cheese--- I can't stress this enough, you will be sorry. If you ate going to cook from scratch and take the time, use fresh, high quality ingredients when possible. Here we go....
Bacon-edo
1 pkg fettuccine noodles fresh or dried your choice
4-5 pieces bacon chopped
1 tsp minced garlic
1 TBSP flour
1cup milk
2/3 cup grated parmigiano reggiano cheese
1/2 tsp salt
2 TSBP fresh parsley chopped
1/2 tsp fresh ground black pepper
Optional:
I like to also add 1/2 cup chopped yellow pepper, and 1/2 cup chopped onion. You can also add more cheese-- I like to also add some grated provolone again you are eating it make it how you like it.
1. Cook pasta according to package directions. Drain in colander over a bowl and reserve 1/4 cup of the liquid. V
2. While pasta is cooking , cook bacon (and optional veggies If used)over med heat until crisp. Remove from pan reserving drippings. Add garlic to drippings, sauté 1 min, stirring constantly. Sprinkle flour over garlic; cook 30 secs stirring constantly. Add milk stirring constantly ; cook 2 min or until bubbly and slightly thick. Reduce hear to low. Gradually add cheese , stirring until cheese melts. Stir in salt and reserved 1/4 cup pasta liquid. Add hot pasta to pan (and veggies if those are being used);toss well to combine. Sprinkle with bacon, parsley and pepper. Yield 4 1cup servings-- 339 calories and 11.7 grams of fat, but well worth it!!!
Next is a great muffin for breakfast or after dinner dessert.
Pumpkin cream cupcakes
1 pkg 2 layer size spice cake mix
1 pkg 3.4 oz vanilla instant pudding
1 cup canned pumpkin
1 pkg Philadelphia cream cheese, softened
1/4 cup sugar
1 egg
Heat oven to 350
Prepare cake batter as directed on package. (ps-- you could also use a chocolate cake, or carrot cake, even yellow-- all would be good I think) Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper lined muffin cups.
Beat cream cheese with mixer until creamy. Blend in sugar and egg. Spoon over batter. Swirl gently with small spoon.
Bake 18 - 21 minutes or until toothpick inserted in centers comes out clean. Cool 5 min. remove to wire racks. Cool completely.
I noticed in the coupon section in last weeks paper that they now make a new muffin cup in really cool colors and patterns that keep their color after it's been baked. If you currently use the old school pink, blue and yellow cups you know that they suck and look bad. They should be in the baking aisle of the store.
Hope you enjoy these two items-- I found them to be really good. Don't forget to add your own twist and favorite ingredients--- spinach noodles are also great with the white sauce. I have church, a family visitation and a wedding to go to tomorrow so I can promise there will be no blog tomorrow. I will try to have at least 3 this coming week. I have found a bunch of great recipes that I used to make and can't wait to share them.
until next time
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