We love pasta, I have found some brands that are better for you and are made using vegetables, but we still try to limit the pasta. I recently have gotten some homemade pasta recipes, but I haven't tried it just yet. Spaghetti Squash has become our new found friend, giving us the pasta comfort food that we love, but still good for you. A friend of mine makes zoodles, which is "noodles" made out of strips of Zucchini using a Julienne Peeler--- I will be getting one of these very soon to try this as well.
The normal process of baking the spaghetti squash is my favorite method, but it takes a minimum of an hour...... so if you don't have the time a microwave comes in really handy. In the recipe below I will give the microwave directions-- if you want the baked method here ya go: Pre Heat the oven at 350 degrees. Cut the squash in half, scoop out the seeds. I next like to brush a small amt of olive oil and sprinkle an Italian herb mixture all over the inside. Turn the halves cut side down into a rimmed baking dish, filled with water. Poke several holes into the squash and bake for 60 minutes or until tender. Take out of oven and let rest 10-20 minutes. Once cooled a bit scrape out the insides with a fork to loosen the "noodles" from the squash.
Super Scrumptious Alfredo Spaghetti Squash
1 Medium sized spaghetti Squash
1 TBSP butter (or coconut oil as a substitute)
3 cloves of garlic, finely minced
2 TBSP flour
1 1/2 cup milk (can use almond milk, soy milk your preference)
1 Tbsp cream cheese or Neufchatel cheese
1 cup freshly grated Parmesan cheese, plus 2 TBSP extra for topping
1/4 tsp kosher salt
1/8 tsp freshly ground pepper
fresh parsley for garnish
Cook Spaghetti Squash --bake as listed above or Microwave method: Cut the squash in half with a sharp knife. Scrape out the seeds brush your preferred fat onto inside of the halves-- I use olive oil then sprinkle with salt and pepper. Put the squash cut side down in a glass container with lid. Cover the container with lid, make sure to leave a small vent. Microwave for a total of 8-12 minutes. Start with 5 minutes, cook for another 3-4 minutes check, cook for another minute at a time until the squash is soft to the touch. Let the squash rest for 10 minutes.
For the sauce: Melt the butter in a small pot over medium low heat. Once hot add the garlic and and saute for 1-2 minutes. Whisk in the flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes or until golden and bubbly. Top each half with a pinch of red pepper flakes or parsley if desired. Serve hot.
Eat Fresh, Eat Local and Eat for your Health.
Sunday, May 26, 2013
Saturday, May 25, 2013
Start off the day with a little Honey Vanilla Granola
Here is my yummy Granola-- I like it as cereal, and I also use it as a base for Granola Bars. The ingredients listed are all optional-- add or subtract what you will-- make it your own. I have made this several times now, each batch has been just a bit different, but all has been yummy. You can use raw nuts and seeds, roasted, but I would limit the salted to just one kind if possible. If you have it on hand you can use a vanilla pod- slice it down the center and scrap out the seeds-- add it to the butter and honey.
Honey Vanilla Granola -- makes around 3 lbs.
4 cups rolled oats-- NOT quick cooking oats
3/4 cup almonds- sliced or chopped
3/4 cup cashew pieces
1/2 cup sunflower seeds
1 cup shredded coconut (unsweetened is healthier)
1/2 to 3/4 cup walnuts, pecans, hazelnuts or macadamia nuts
2 tsp ground cinnamon
1 1/2 tsp ground ginger or grated fresh ginger
6 TBSP unsalted butter
1/2 cup honey
2 tsp vanilla extract (not imitation)
1/2 tsp salt
Parchment paper or reynolds wrap
1. Pre-heat the oven to 250 degrees. Cover a large rectangular baking sheet with desired covering-- I prefer parchment paper.
2. Mix the dry oats, nuts, seeds, and spices together. A large mixing bowl works best.
3. Heat the butter and honey together over low heat in a small saucepan. After the butter has melted stir in the vanilla (liquid or scraped pod beans) and salt. Keep stirring and cook for just a few minutes longer to get the flavors melted together.
4. Pour half of the hot liqids over the dry ingredients and stir together with a rubber spatula. Add the rest of the hot ingredients and continue to stir until evenly coated.
5. In the prepared pan spread the oat mixture in one even layer. Bake for 60 -75 minutes.
6. As the granola cools it will start to become crisp. Let cool for minimum of 30 minutes. Once cooled the cooked oat mixture can be broken into chunks. Store in an air tight container at room temperature for up to 2 weeks.
*** I usually will add golden raisens, dried fruit or fresh like bananas, strawberries or blueberries when eating as cereal.
Honey Vanilla Granola -- makes around 3 lbs.
4 cups rolled oats-- NOT quick cooking oats
3/4 cup almonds- sliced or chopped
3/4 cup cashew pieces
1/2 cup sunflower seeds
1 cup shredded coconut (unsweetened is healthier)
1/2 to 3/4 cup walnuts, pecans, hazelnuts or macadamia nuts
2 tsp ground cinnamon
1 1/2 tsp ground ginger or grated fresh ginger
6 TBSP unsalted butter
1/2 cup honey
2 tsp vanilla extract (not imitation)
1/2 tsp salt
Parchment paper or reynolds wrap
1. Pre-heat the oven to 250 degrees. Cover a large rectangular baking sheet with desired covering-- I prefer parchment paper.
2. Mix the dry oats, nuts, seeds, and spices together. A large mixing bowl works best.
3. Heat the butter and honey together over low heat in a small saucepan. After the butter has melted stir in the vanilla (liquid or scraped pod beans) and salt. Keep stirring and cook for just a few minutes longer to get the flavors melted together.
4. Pour half of the hot liqids over the dry ingredients and stir together with a rubber spatula. Add the rest of the hot ingredients and continue to stir until evenly coated.
5. In the prepared pan spread the oat mixture in one even layer. Bake for 60 -75 minutes.
6. As the granola cools it will start to become crisp. Let cool for minimum of 30 minutes. Once cooled the cooked oat mixture can be broken into chunks. Store in an air tight container at room temperature for up to 2 weeks.
*** I usually will add golden raisens, dried fruit or fresh like bananas, strawberries or blueberries when eating as cereal.
New, Improved and back on track.
Hello my friends. It has been a very long time, much has happened many changes have occurred. I have updated my look on this blog, and will try once again to be more regular with my posts.
One of the biggest changes to our lives is the fact we have began to work on eating less processed foods, more whole foods and fresh fruits. Now we didn't go through and chuck everything in the kitchen, we have two small kids and I don't want them to have a nervous breakdown. The process is simple, as we finish the chemical laden bad for you food, I replace it with good, wholesome food. Simple enough in theory right???
Another big change is I have started taking a yoga class-- this is very much outside my comfort zone as a big gal--- I have found that I love it. I can't do all the poses just for the fact I am too large, but I just work hard and do my best-- one of these days I will get there. My daughter has also started coming with me and loves it. The women in our class think it is great that she takes is so serious, and did so well. My husband goes on extremely long walks, part of the time having to carry our 50 pound son on his back as he finishes his trek. We are trying to do more things outdoors together as a family-- even if it is just helping practice softball with our daughter.
So far I have been met with huge resistance from the children with our new food choices. The new routine is they come in and see what is cooking, make a horrible face, whine a bit, and I don't see them again until dinnertime. As time goes by I hope that the whining, sneers, and complaining will be replaced with smiles and more yums, than blechs : )
We started simple, adding more veggies, less desserts, and no soda in the house. Soda is huge for me-- I'm a Coke for breakfast girl-- have been since junior high school-- about 30 years ago. It is extremely hard for me, but I am trying. Tested out making bread from scratch, yes kneading, raising, the whole thing--- this was a big deal for me because I have a huge fear of taking on long drawn out cooking processes. The bread turned out fantastic, and the granola bars have been a huge success with my husband and myself.
Veggies are becoming the stars at dinner, with meats becoming the side dish. Lately we have had Sweet Potato fries, asparagus, roasted carrots, and many types of stir-frys using broths and water instead of oil. Instead of a diet full of red meat, we have introduced more fish-- tried swai, and trout, both were huge successes. Pork and chicken have always been in the mix, but using it more these days, and as hunters we still have lots of deer in the freezer to use up.
We are enjoying this new world -- It gets a bit overwhelming at times trying to read all the info that is out there. Gmo's, Monsanto, chemicals in everything, carcinogenic dyes, all this info coming from everywhere will make a gal's head spin. The goal is simple, eat more wholesome fresh foods. Shop at the farmers market, Momma Jean's (a local health food store) and less at the supermarket. All of this while learning to make more of our everyday staples from scratch.
Soon I will be trying to make my own Mayo, Peanut Butter, and seasoning blends. I will bring you on my family's journey-- let you know what does and doesn't work, and try to start using more how- to's with pictures for your convenience. Bringing the good, the bad and the absolute horrible as we come across them.
Stay fresh, stay local and fill your body with health.
One of the biggest changes to our lives is the fact we have began to work on eating less processed foods, more whole foods and fresh fruits. Now we didn't go through and chuck everything in the kitchen, we have two small kids and I don't want them to have a nervous breakdown. The process is simple, as we finish the chemical laden bad for you food, I replace it with good, wholesome food. Simple enough in theory right???
Another big change is I have started taking a yoga class-- this is very much outside my comfort zone as a big gal--- I have found that I love it. I can't do all the poses just for the fact I am too large, but I just work hard and do my best-- one of these days I will get there. My daughter has also started coming with me and loves it. The women in our class think it is great that she takes is so serious, and did so well. My husband goes on extremely long walks, part of the time having to carry our 50 pound son on his back as he finishes his trek. We are trying to do more things outdoors together as a family-- even if it is just helping practice softball with our daughter.
So far I have been met with huge resistance from the children with our new food choices. The new routine is they come in and see what is cooking, make a horrible face, whine a bit, and I don't see them again until dinnertime. As time goes by I hope that the whining, sneers, and complaining will be replaced with smiles and more yums, than blechs : )
We started simple, adding more veggies, less desserts, and no soda in the house. Soda is huge for me-- I'm a Coke for breakfast girl-- have been since junior high school-- about 30 years ago. It is extremely hard for me, but I am trying. Tested out making bread from scratch, yes kneading, raising, the whole thing--- this was a big deal for me because I have a huge fear of taking on long drawn out cooking processes. The bread turned out fantastic, and the granola bars have been a huge success with my husband and myself.
Veggies are becoming the stars at dinner, with meats becoming the side dish. Lately we have had Sweet Potato fries, asparagus, roasted carrots, and many types of stir-frys using broths and water instead of oil. Instead of a diet full of red meat, we have introduced more fish-- tried swai, and trout, both were huge successes. Pork and chicken have always been in the mix, but using it more these days, and as hunters we still have lots of deer in the freezer to use up.
We are enjoying this new world -- It gets a bit overwhelming at times trying to read all the info that is out there. Gmo's, Monsanto, chemicals in everything, carcinogenic dyes, all this info coming from everywhere will make a gal's head spin. The goal is simple, eat more wholesome fresh foods. Shop at the farmers market, Momma Jean's (a local health food store) and less at the supermarket. All of this while learning to make more of our everyday staples from scratch.
Soon I will be trying to make my own Mayo, Peanut Butter, and seasoning blends. I will bring you on my family's journey-- let you know what does and doesn't work, and try to start using more how- to's with pictures for your convenience. Bringing the good, the bad and the absolute horrible as we come across them.
Stay fresh, stay local and fill your body with health.
Thursday, September 20, 2012
Soup warms your Soul
It is getting cooler, this last weekend I even made a big crockpot of Ham N Beans with cornbread. It was so yummy!! Nothing tastes better than a nice warm bowl of soup on a cloudy cool day. Here is a super quick Chicken Noodle Soup easy enough to cook after a hard day of working or let simmer on the stove for a bit on a day when you are under the weather. Of course with almost all soup the next day has much more complex tastes, but it's still yummy. Pair it with a small sandwich, salad or just some crackers and it will hit the spot on a cold day, or if you have a cold it will make you feel better. The recipe has egg noodles, but it could just as easily be made with Reames noodles, or a whole wheat pasta for a more heart healthy choice. I have included a yummy fall snack- Toffee Apple Dip. Enjoy the tasty treats my little minions. Let the Fall weather inspire you to enjoy some Apple-goodness Wherever you may live let the Fall weather inspire you to enjoy some Apple-Yummy Goodness.
Chicken Noodle Soup
3 Boneless skinless chicken breasts
1 chopped small onion
1 chopped carrot
2 stalks chopped celery
2 Tbsp butter or margarine
1 12-16oz bag of egg noodles
1 Tbsp granulated chicken bouillon --- you can substitute this for 1-2 cans or box of chicken broth. (I prefer to use actual chicken broth because it has less sodium and it tastes better, this is of course just up to whats in your pantry, and what you prefer.)
Salt & pepper to taste
I like to also use a dash of KC Masterpiece Garlic Herb seasoning
In a 5 Qt Dutch oven, Saute vegetables in butter till tender. Boil ingredients except noodles, adding enough water to cover ingredients an inch or two. When chicken is cooked through, cut chicken into bit-sized pieces. Return to soup and add noodles. If you are doing a slow simmer just let soup simmer and add noodles 10-20 mintues before you are ready to serve the soup otherwise the noodles will be overcooked.
Toffee Apple Dip
1 8oz pkg cream cheese, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1 tsp vanilla (real vanilla extract is best)
2/3 cup toffee bits (Heath brand is good)
apples Goes well with Granny Smith, Gala, Jonathan, your favorite
Mix together with hand mixer. Chill. Serve with apple slices.
Chicken Noodle Soup
3 Boneless skinless chicken breasts
1 chopped small onion
1 chopped carrot
2 stalks chopped celery
2 Tbsp butter or margarine
1 12-16oz bag of egg noodles
1 Tbsp granulated chicken bouillon --- you can substitute this for 1-2 cans or box of chicken broth. (I prefer to use actual chicken broth because it has less sodium and it tastes better, this is of course just up to whats in your pantry, and what you prefer.)
Salt & pepper to taste
I like to also use a dash of KC Masterpiece Garlic Herb seasoning
In a 5 Qt Dutch oven, Saute vegetables in butter till tender. Boil ingredients except noodles, adding enough water to cover ingredients an inch or two. When chicken is cooked through, cut chicken into bit-sized pieces. Return to soup and add noodles. If you are doing a slow simmer just let soup simmer and add noodles 10-20 mintues before you are ready to serve the soup otherwise the noodles will be overcooked.
Toffee Apple Dip
1 8oz pkg cream cheese, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1 tsp vanilla (real vanilla extract is best)
2/3 cup toffee bits (Heath brand is good)
apples Goes well with Granny Smith, Gala, Jonathan, your favorite
Mix together with hand mixer. Chill. Serve with apple slices.
Thursday, September 13, 2012
Lamb Chops, Peaches and Blackberries oh my! (and a dessert)
Tonight try something different--Lamb Chops served with a yummy fruit chutney. These chops would be tasty with a simple salad or some rice for a tasty, light dinner. At our Farmers Market they have a fantastic vendor ran by the nicest couple Greg and Nancy Rasmussen-- they own Sunny Lane Farm-- they can be located on Facebook if you search for "sunny lane farm". They run a farm like it used to be-- 100% grass raised beef and lambs with pasture raised poultry as well-- happy roaming animals in a clean and well taken care of farm. We have tried the Lamb and it is fresh and flavorful-- very tasty. Enjoy.
Lamb Chops with Blackberry-Peach Chutney
Makes 4 servings 161 calories, 8 grm fat
1 peach, peeled, halved, pitted, and coarsely chopped (about 1 1/3 cups)
1/4 cup sliced green onions
1/8 tsp ground cloves
2 tsp veg oil
1 cup fresh blackberries
1 tbsp red wine vinegar
1/2 ground allspice
1/4 tsp salt
1/4 tsp coarsely ground black pepper
8 lamb loin chops or rib chops, cut 1 inch thick
1. For chutney, in a large skillet cook peach, green onions, and cloves in hot oil over medium heat about 3 minutes or just until peach is tender, stirring occasionally. Add blackberries; reduce heat to medium-low. Cook and stir for 3 minutes; remove from heat. Stir in vinegar. Set aside to cool.
2. In a small bowl stir together allspice, salt and pepper. Sprinkle evenly over all sides of the chops; rub in with your fingers.
3. For a charcoal or gas grill, grill chops on the rack of a covered grill directly over medium heat until desired doneness, turning once halfway through grilling time. Allow 12-14 minutes for medium rare (145 degrees)
or 15-17 minutes for medium (160 degrees)
4. Serve lamb with chutney. Good sides for this dish would be white or brown rice, simple salad, or spinach salad.
For dessert------- Peach and Plum Crostada (fancy word for a free form tart) serves 8
2 ripe but firm peaches (about 10 oz)- peeled, pitted, thinly sliced
3 small or 1 medium ripe but firm plum (about 3 oz), pitted, thinly sliced
1/4 cup plus 1 Tbsp sugar (could use splenda)
zest of 1/2 lemon, finely grated
2 Tbsp all purpose flour
Pinch of salt
4 Tbsp cold unsalted butter, cut into small pieces
1/4 cup finely chopped pecans
1 sheet frozen puff pastry, thawed (1/2 of 17.3 oz package)
1 large egg
1. In a bowl, toss fruit with 1 Tbsp sugar. Let stand for 20 minutes. Preheat oven to 450 degrees; set rack in lower-middle position. Line a rimmed baking sheet with parchment.
2. Make topping; in a bowl, rub together 1/4 cup sugar and lemon zest. Stir in flour and salt. Rub in butter using fingertips until mixture is crumbly. Toss in pecans.
3. On a well-floured surface, roll out puff pastry to a rough 14 inch round. Carefully transfer to baking sheet. Strain fruit mixture (discard juice) and spoon evenly onto pastry, leaving a 2-inch border. Sprinkle topping over filling and fold over edges of pastry. Whisk egg with 1/4 tsp cold water and lightly brush edges of pastry with egg wash. Refridgeerate for 20 minutes.
4. Bake until pastry has begun to brown, about 20 minutes. Lower heat to 400 degrees; Bake until crust is deep golden brown, bottom is cooked through and filling is bubbling, about 20 minutes longer. Cover with foil if crust is browning too quickly.
5. Let crostada rest on baking sheet on a wire rack for 10 minutes, then transfer to rack to cool completely. Cut into wedges and serve at room temperature.
Per serving: 309 calories, 21 gms fat,
Lamb Chops with Blackberry-Peach Chutney
Makes 4 servings 161 calories, 8 grm fat
1 peach, peeled, halved, pitted, and coarsely chopped (about 1 1/3 cups)
1/4 cup sliced green onions
1/8 tsp ground cloves
2 tsp veg oil
1 cup fresh blackberries
1 tbsp red wine vinegar
1/2 ground allspice
1/4 tsp salt
1/4 tsp coarsely ground black pepper
8 lamb loin chops or rib chops, cut 1 inch thick
1. For chutney, in a large skillet cook peach, green onions, and cloves in hot oil over medium heat about 3 minutes or just until peach is tender, stirring occasionally. Add blackberries; reduce heat to medium-low. Cook and stir for 3 minutes; remove from heat. Stir in vinegar. Set aside to cool.
2. In a small bowl stir together allspice, salt and pepper. Sprinkle evenly over all sides of the chops; rub in with your fingers.
3. For a charcoal or gas grill, grill chops on the rack of a covered grill directly over medium heat until desired doneness, turning once halfway through grilling time. Allow 12-14 minutes for medium rare (145 degrees)
or 15-17 minutes for medium (160 degrees)
4. Serve lamb with chutney. Good sides for this dish would be white or brown rice, simple salad, or spinach salad.
For dessert------- Peach and Plum Crostada (fancy word for a free form tart) serves 8
2 ripe but firm peaches (about 10 oz)- peeled, pitted, thinly sliced
3 small or 1 medium ripe but firm plum (about 3 oz), pitted, thinly sliced
1/4 cup plus 1 Tbsp sugar (could use splenda)
zest of 1/2 lemon, finely grated
2 Tbsp all purpose flour
Pinch of salt
4 Tbsp cold unsalted butter, cut into small pieces
1/4 cup finely chopped pecans
1 sheet frozen puff pastry, thawed (1/2 of 17.3 oz package)
1 large egg
1. In a bowl, toss fruit with 1 Tbsp sugar. Let stand for 20 minutes. Preheat oven to 450 degrees; set rack in lower-middle position. Line a rimmed baking sheet with parchment.
2. Make topping; in a bowl, rub together 1/4 cup sugar and lemon zest. Stir in flour and salt. Rub in butter using fingertips until mixture is crumbly. Toss in pecans.
3. On a well-floured surface, roll out puff pastry to a rough 14 inch round. Carefully transfer to baking sheet. Strain fruit mixture (discard juice) and spoon evenly onto pastry, leaving a 2-inch border. Sprinkle topping over filling and fold over edges of pastry. Whisk egg with 1/4 tsp cold water and lightly brush edges of pastry with egg wash. Refridgeerate for 20 minutes.
4. Bake until pastry has begun to brown, about 20 minutes. Lower heat to 400 degrees; Bake until crust is deep golden brown, bottom is cooked through and filling is bubbling, about 20 minutes longer. Cover with foil if crust is browning too quickly.
5. Let crostada rest on baking sheet on a wire rack for 10 minutes, then transfer to rack to cool completely. Cut into wedges and serve at room temperature.
Per serving: 309 calories, 21 gms fat,
Wednesday, September 12, 2012
Healthy Spiced Apple Butter--- no sugar recipe
Here is some yummy fall treats today since I teased you yesterday.
Healthy Spiced Apple Butter --- look no sugar :)
Yield: 6 cups Slow Cook: 16 hours
This will be fantastic on bagels, toast, biscuits and even topping for waffles. Enjoy.
Ingredients:
8 medium apples-- winesap, gala, pink lady, granny smith or combination of two or more. No need to peel.
2 cups of water
2 TBSP toasted sesame oil or sunflower oil or canola
2 TBSP cinnamon
2 TBSP pumpkin pie spice
2 TBSP real vanilla extract
1 TBSP sea salt
( if you feel it is not sweet enough and you must have it sweeter you could add sugar or truvia- possibly even splenda to taste. I would try the least amt you could get away with to keep it healthy)
Directions:
1. Cut your apples into 1 inch pieces and throw them into the slow cooker.
2. Add water and then all of the spices and seasonings on top.
3. Set the slow cooker for 16 hours on low.
4. Once done, let the mixture cool for about 30 minutes.
5. Pour into blender and blend until well done. Do in more than one batch if your blender is not big enough to handle the entire batch at once.
Then serve and/or store. Store in air tight container in fridge for 1-2 weeks. Put in freezer bag and freeze for 3-4 months. Let thaw in fridge when ready to use.
Healthy Spiced Apple Butter --- look no sugar :)
Yield: 6 cups Slow Cook: 16 hours
This will be fantastic on bagels, toast, biscuits and even topping for waffles. Enjoy.
Ingredients:
8 medium apples-- winesap, gala, pink lady, granny smith or combination of two or more. No need to peel.
2 cups of water
2 TBSP toasted sesame oil or sunflower oil or canola
2 TBSP cinnamon
2 TBSP pumpkin pie spice
2 TBSP real vanilla extract
1 TBSP sea salt
( if you feel it is not sweet enough and you must have it sweeter you could add sugar or truvia- possibly even splenda to taste. I would try the least amt you could get away with to keep it healthy)
Directions:
1. Cut your apples into 1 inch pieces and throw them into the slow cooker.
2. Add water and then all of the spices and seasonings on top.
3. Set the slow cooker for 16 hours on low.
4. Once done, let the mixture cool for about 30 minutes.
5. Pour into blender and blend until well done. Do in more than one batch if your blender is not big enough to handle the entire batch at once.
Then serve and/or store. Store in air tight container in fridge for 1-2 weeks. Put in freezer bag and freeze for 3-4 months. Let thaw in fridge when ready to use.
Tuesday, September 11, 2012
Fall my very favorite season
It's finally cooling down, the air is getting crisp, and Fall is in the air. My very favorite season of them all. Of course Spring is nice with all the flowers budding and it's pretty and all, Summer just sucks. I freakin hate being hot--- I admit I'm a puss. Luckily in old MO it stayed between 90-100+ for 3 months in a row...... with only 100% humidity. I'm also not a huge fan of being cold-- so Winter is out as well. I'm a puss, I believe that I mentioned that already-- back to winter-- cold, snow, ice--- blech I'm passing on it as well.
However, Fall is my perfect season hoovers in the 60 - 80 degree world during the day and 40-60's at night. Layered clothes, boots, Autumn colors, warm apple cider, pumpkins, pretty leaves sign me up, I'm there. It is becoming craft show season here around Springfield and I can't wait. This year I was really wanting to actually sell my crafts in a show this year, but it is not really working out very well. Be that as it may, I am still painting away and when the seas part and I am able to walk through to the other side I will be ready to sell my wares. Taxes, licenses and legal crap getting in the way of my creativity. I just want to paint and get cash for it...... Big Brother gets plenty of my paycheck from my crappy full time job that I hate, they shouldnt get a penny of my blood sweat and tears of the creative juices of art...... off the beaten track again I see.......
Back to Fall--- Another fantastic part of fall is the food---- soups, stews, chowders, casseroles full of yummy meats and veggies breads and don't forget about all the sweets. Pumpkin, cinnamon, pecans, walnuts, apples, and sticky gooey goodness. This is the part we will be dealing with very soon. I have been pulling out my favorite fall foods and will be soon sharing them so you may have a bit of fall in your homes as well. But not today--- Today was just to get some of my random thoughts out of my head....hahaha Yup I'm also just a big tease.... recipes to come very soon.
However, Fall is my perfect season hoovers in the 60 - 80 degree world during the day and 40-60's at night. Layered clothes, boots, Autumn colors, warm apple cider, pumpkins, pretty leaves sign me up, I'm there. It is becoming craft show season here around Springfield and I can't wait. This year I was really wanting to actually sell my crafts in a show this year, but it is not really working out very well. Be that as it may, I am still painting away and when the seas part and I am able to walk through to the other side I will be ready to sell my wares. Taxes, licenses and legal crap getting in the way of my creativity. I just want to paint and get cash for it...... Big Brother gets plenty of my paycheck from my crappy full time job that I hate, they shouldnt get a penny of my blood sweat and tears of the creative juices of art...... off the beaten track again I see.......
Back to Fall--- Another fantastic part of fall is the food---- soups, stews, chowders, casseroles full of yummy meats and veggies breads and don't forget about all the sweets. Pumpkin, cinnamon, pecans, walnuts, apples, and sticky gooey goodness. This is the part we will be dealing with very soon. I have been pulling out my favorite fall foods and will be soon sharing them so you may have a bit of fall in your homes as well. But not today--- Today was just to get some of my random thoughts out of my head....hahaha Yup I'm also just a big tease.... recipes to come very soon.
Wednesday, August 1, 2012
Stuffed Pattypan Squash and beyond......
Hello again my little minions--- Here I am again today. For the last month we have been going to the Farmers Market in town.... I'm hooked. There is just something about walking up and down the aisles and seeing all of the differnt colors and the pretty little fruits and veggies they just start calling to you. It gets pretty scary. Currently we are addicted to peaches,blueberries and red reliance grapes-- no longer can live without these things being in our house at all times of the day. We started by buying half a bushel splitting it with a co-worker-- no good it only lasted a few days. We have purchased a larger amount every week and this last week we are now up to a full bushel and a half bushel--- now I did give several to my mother in law. (No -- in case you are wondering I have none of the normal M.I.L issues like others-- mine is absolutely fabulous and I love her dearly-- even shared our peaches for goodness sakes-- that speaks volumes.) This week I made a large cobbler-- I'm a cobbler girl, pie is for sissy's in my book. I'm not sure what I am going to do with my husband when the peaches are gone-- it will be unbearable for all involved.
Easy Peach Cobbler-- Cut up a bunch of peaches, add sugar and let sit for a bit to bring out some of their juice. I used 2 boxed pie crust"s this last time and it tasted just like homemade. Made crust to directions on box. Placed half as a bottom crust and then added peaches, sprinkled with a mix of flour, cornstarch and touch of cinnamon over the top of the peaches-- this will thicken the juices-- sprinkle just enough to cover the peaches, but don't drown them or it will taste gross. Top flour with half a stick of butter-- chopped into slices, and then cut slices in half-- dot all over. Roll out top crust and cover peaches. I usually cut some pretty design in the top layer-- I'm artsy like that. Bake in oven for 45 min to an hour-- just keep an eye on it--- when the middle of the cobler is not "wet looking" and slightly browned get it outta there. Let cool serve warm with ice cream. Make sure to keep cobbler in fridge after it cools or it will mold-- disgusting. Sorry, but had to warn you.
We have been trying new stuff insead of just the normal zuchini, squash, onion & pepper stir fry. We have purchased purple carrots, purple bell peppers and apple pie flavored honey.... yummo. This week our new stuff was something called a jelly melon-- which it seems is actually a spikey oblong cucumber-- I'm not a cucumber person-- my husband loves them. The Heirloom stand had this new alien veggie-- he said that it is kinda sweet, kinda tangy--- it's being eaten this evening so I'll have to just let you know. Sorry for the tease. The other new veggie this week is another oddity called the pattypan squash. I've never seen one of these and had no idea what to do with it.... I have scoured the web and found some great ideas and this is what I'm gonna do with it.
Just a reminder-- I have issues with actually measuring things unless I'm baking or it just has to be done--
Stuffed Pattypan Squash Extrordinaire (yes you could use yellow squash or zuchinni, but not as cute)
Ingredients:
6 smallish pattypan squash
half pound pepper bacon (plain if desired)
4-6 cloves garlic to taste - minced
1 red or vidalia onion -- medium size- chopped
1/2 of a pepper-- I love red and yellow-- use your favorite or combo of colors-- chopped
1 TBSP real butter -- room temp is best ( I use unsalted either is fine)
1 1/2 cups give or take bread crumbs-- I have Italian flavored- any kind would do
1/4 cup more to taste freshly ground parmesan cheese (I think cheddar would be great as well)
salt and pepper to taste
garlic salt
garlic and herb KC masterpiece seasoning
And now for the down and dirty --
1> Preheat the oven to 350 degrees -
2> *** most recipes said to do the following- bring one inch of water to a boil in a saucepan over med-high heat. add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain. (Now I'm not sure that the whole boiling water thing just absolutely has to be done, but it does make it easier to cut and get the middle out-- (wait for it -- it's coming.) If you find it not needed just skip this part.)
3> Slice off the top stem of squash- use melon baller or spoon to remove the ceters of the squash. DONT throw them away-- you will use them in a bit.
4> Place the bacon in a large skillet. Cook over Med heat until browned. Remove and drain on a paper towel lined plate. In the bacon grease (yes I said leave it in there -- you can drain some if there is just a ton though) add garlic, onion, and peppers. Once these have started sizzleing and smelling yummy add the bits of middle you scooped out. Season with the salt, pepper, garlic salt and garlic and herb seasoning.
Cook until soft, not completely done though. You don't want to end up with mush do you....
5> Remove skillet from heat, and stir in the breadcrumbs and butter. Crumble the bacon and stir into stufifing along with the cheese. Taste and season more if needed.
6> Stuff each squash fully with the stuffing mix (what else) and place them in a baking dish. Cover the dish loosely with aluminum foil.
7> Bake for 15 minutes in the preheated oven, cooking until squash is heated through and stuffing is browned a bit.
This is super yummy and not that hard to make--- I think the next time am also gonna add 1-2 ears of corn, sliced off of the ears and just add it when I add the bit of middle squash-- it will add color and be yummy too.
Easy Peach Cobbler-- Cut up a bunch of peaches, add sugar and let sit for a bit to bring out some of their juice. I used 2 boxed pie crust"s this last time and it tasted just like homemade. Made crust to directions on box. Placed half as a bottom crust and then added peaches, sprinkled with a mix of flour, cornstarch and touch of cinnamon over the top of the peaches-- this will thicken the juices-- sprinkle just enough to cover the peaches, but don't drown them or it will taste gross. Top flour with half a stick of butter-- chopped into slices, and then cut slices in half-- dot all over. Roll out top crust and cover peaches. I usually cut some pretty design in the top layer-- I'm artsy like that. Bake in oven for 45 min to an hour-- just keep an eye on it--- when the middle of the cobler is not "wet looking" and slightly browned get it outta there. Let cool serve warm with ice cream. Make sure to keep cobbler in fridge after it cools or it will mold-- disgusting. Sorry, but had to warn you.
We have been trying new stuff insead of just the normal zuchini, squash, onion & pepper stir fry. We have purchased purple carrots, purple bell peppers and apple pie flavored honey.... yummo. This week our new stuff was something called a jelly melon-- which it seems is actually a spikey oblong cucumber-- I'm not a cucumber person-- my husband loves them. The Heirloom stand had this new alien veggie-- he said that it is kinda sweet, kinda tangy--- it's being eaten this evening so I'll have to just let you know. Sorry for the tease. The other new veggie this week is another oddity called the pattypan squash. I've never seen one of these and had no idea what to do with it.... I have scoured the web and found some great ideas and this is what I'm gonna do with it.
Just a reminder-- I have issues with actually measuring things unless I'm baking or it just has to be done--
Stuffed Pattypan Squash Extrordinaire (yes you could use yellow squash or zuchinni, but not as cute)
Ingredients:
6 smallish pattypan squash
half pound pepper bacon (plain if desired)
4-6 cloves garlic to taste - minced
1 red or vidalia onion -- medium size- chopped
1/2 of a pepper-- I love red and yellow-- use your favorite or combo of colors-- chopped
1 TBSP real butter -- room temp is best ( I use unsalted either is fine)
1 1/2 cups give or take bread crumbs-- I have Italian flavored- any kind would do
1/4 cup more to taste freshly ground parmesan cheese (I think cheddar would be great as well)
salt and pepper to taste
garlic salt
garlic and herb KC masterpiece seasoning
And now for the down and dirty --
1> Preheat the oven to 350 degrees -
2> *** most recipes said to do the following- bring one inch of water to a boil in a saucepan over med-high heat. add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain. (Now I'm not sure that the whole boiling water thing just absolutely has to be done, but it does make it easier to cut and get the middle out-- (wait for it -- it's coming.) If you find it not needed just skip this part.)
3> Slice off the top stem of squash- use melon baller or spoon to remove the ceters of the squash. DONT throw them away-- you will use them in a bit.
4> Place the bacon in a large skillet. Cook over Med heat until browned. Remove and drain on a paper towel lined plate. In the bacon grease (yes I said leave it in there -- you can drain some if there is just a ton though) add garlic, onion, and peppers. Once these have started sizzleing and smelling yummy add the bits of middle you scooped out. Season with the salt, pepper, garlic salt and garlic and herb seasoning.
Cook until soft, not completely done though. You don't want to end up with mush do you....
5> Remove skillet from heat, and stir in the breadcrumbs and butter. Crumble the bacon and stir into stufifing along with the cheese. Taste and season more if needed.
6> Stuff each squash fully with the stuffing mix (what else) and place them in a baking dish. Cover the dish loosely with aluminum foil.
7> Bake for 15 minutes in the preheated oven, cooking until squash is heated through and stuffing is browned a bit.
This is super yummy and not that hard to make--- I think the next time am also gonna add 1-2 ears of corn, sliced off of the ears and just add it when I add the bit of middle squash-- it will add color and be yummy too.
Wednesday, July 18, 2012
Well since my last post long ago I have had a horrible health scare (only to find out that I am fine), I have made a dress and lost 10 pounds. We are shopping at our local Farmers Market and have gotten the most fabulous peaches, blueberries, and produce you could imagine. This last weekend I bought purple carrots (which are white inside) as well as a purple and green bell pepper------ they were fantastic in the little veggie stirfry that I made as a side dish with a touch of tomato paste for a punch of flavor. Yummo
We have been in a revival at our church True Hope Missionary Baptist Church for the last week and a half so I'm wearing down.... not used to being gone every night. It should be done by Sunday and back to normal. My house is a mess since we are always coming home, rushing to eat some food and leaving again.
We have one game left in Hailey's softball season and then hopefully we will be able to find her a new team to play basketball with this fall.
I have found some of the best recipes as of late and will be sharing again soon...... I'm sorry my little minions that I have left you alone for so long, but I'm doing better and back on track........
We have been in a revival at our church True Hope Missionary Baptist Church for the last week and a half so I'm wearing down.... not used to being gone every night. It should be done by Sunday and back to normal. My house is a mess since we are always coming home, rushing to eat some food and leaving again.
We have one game left in Hailey's softball season and then hopefully we will be able to find her a new team to play basketball with this fall.
I have found some of the best recipes as of late and will be sharing again soon...... I'm sorry my little minions that I have left you alone for so long, but I'm doing better and back on track........
Saturday, April 21, 2012
I find myself at a crossroads--- what to do, what to do. I know what I want-- I want to get the house cleaned up before I get turned into the Hoarders tv show as their next episode. I want to loose 100 pounds. I want to have a job that I actually enjoy and am excited about again. Ultimately I would like to earn enough doing something from home, doing something I am actually passionate about. I would like to take a few classes.
The only thing I am sure about is that I am madly in love with my husband Duane who I have been married to for the last 10 years, and our two children-- Hailey and Jacob. These are the reasons I get up in the morning. My entire world revolves around their needs and happiness and I love that part of my life I would never want this part of my life to change.
While I am very happy to be a mom and wife I have lost myself somewhere along the way and I think that keeps me from being the best mom, wife and person that I could be. I have let myself go mentally and physically and need to find my way back. I am ready and willing to find ME again--- where did I go, what happened to me? I feel like a robot more than a person anymore. I have no idea what I like anymore--- what motivates me-- what makes me happy. It is high time I find out these things and get my groove back.
These are what I will be working on starting today!!!!!!!!!!!!!
The only thing I am sure about is that I am madly in love with my husband Duane who I have been married to for the last 10 years, and our two children-- Hailey and Jacob. These are the reasons I get up in the morning. My entire world revolves around their needs and happiness and I love that part of my life I would never want this part of my life to change.
While I am very happy to be a mom and wife I have lost myself somewhere along the way and I think that keeps me from being the best mom, wife and person that I could be. I have let myself go mentally and physically and need to find my way back. I am ready and willing to find ME again--- where did I go, what happened to me? I feel like a robot more than a person anymore. I have no idea what I like anymore--- what motivates me-- what makes me happy. It is high time I find out these things and get my groove back.
These are what I will be working on starting today!!!!!!!!!!!!!
Saturday, January 14, 2012
Recently we ate at HuHot restaurant it was really tasty, but I think that I can come up with better combo's at home. I love the fact that the exact same ingredients tasted completly different depending on the sauces used. My only issue with the restaurant was the fact that when they scrapped the hot stone grill on one side the muck srapped off would occasionally flip into your food that was cooking on the other side--- which was really gross.... this being said the flavors were exceptional and easily could be duplicated. I am on the hunt for some of the most fabulous sauces in the land. This is my current passion at the moment.
My other passion currently is the fabulous dark purple KitchenAid mixer that my fabulous husband bought for me this past Christmas. I have already tried it on a few recipes and and looking forward to trying many more. I will post the best one's as they arrive in my kitchen.
Also this year I am going to use my blog to spout my happy thoughts about tv shows I love and ones that frighten me as well and any other items that pop into my head. I have missed my blog, my thoughts this year are about me. Things I love, things I want to improve and things I want to learn more about. Come with me on my journey if you would like, the more the merrier.
Peace
My other passion currently is the fabulous dark purple KitchenAid mixer that my fabulous husband bought for me this past Christmas. I have already tried it on a few recipes and and looking forward to trying many more. I will post the best one's as they arrive in my kitchen.
Also this year I am going to use my blog to spout my happy thoughts about tv shows I love and ones that frighten me as well and any other items that pop into my head. I have missed my blog, my thoughts this year are about me. Things I love, things I want to improve and things I want to learn more about. Come with me on my journey if you would like, the more the merrier.
Peace
Sunday, October 9, 2011
Sinful Cinnamon Roll Monkey Bread
It's October so I'm craving the smells of Fall today. This is what I have come up with to cure my craving--- Monkey Bread made with cinnamon rolls..... oh yeah this would not fall under a diet tab today. Hold onto your hats, I'm gonna blow you away with this one.
1/2 cup sugar
2 tsp cinamon divided
2 cans Pillsbury Cinnamon Rolls 8ct
1/2 cup chopped walnuts
1/2 cup raisens
1 cup firmly packed brown sugar
1/2 cup unsalted butter, melted
Cinnamon roll icing-- from the rolls-- set aside.
Heat oven to 350 degrees. Lightly grease 12 cup tube pan.
In a large Ziplock bag mix sugar and 1 tsp cinnamon. Separate dough into 16 rolls, cut each onle int quarters. Shake bag to coat. Arrange in pan, add walnuts and raisens among the roll pieces.
Mix brown sugar, 1 tsp of cinnamon and butter; pour over cinnamon roll pieces.
Bake 28-32 min or until golden brown and not doughy in the center. Cool in pan 10 min. Turn upside down onto serving plate. Warm the pakhaged icing in the microwave briefly (20-30 sec) and drizzle over the bread. Pull apart to serve.
Serve warm.
It's October so I'm craving the smells of Fall today. This is what I have come up with to cure my craving--- Monkey Bread made with cinnamon rolls..... oh yeah this would not fall under a diet tab today. Hold onto your hats, I'm gonna blow you away with this one.
1/2 cup sugar
2 tsp cinamon divided
2 cans Pillsbury Cinnamon Rolls 8ct
1/2 cup chopped walnuts
1/2 cup raisens
1 cup firmly packed brown sugar
1/2 cup unsalted butter, melted
Cinnamon roll icing-- from the rolls-- set aside.
Heat oven to 350 degrees. Lightly grease 12 cup tube pan.
In a large Ziplock bag mix sugar and 1 tsp cinnamon. Separate dough into 16 rolls, cut each onle int quarters. Shake bag to coat. Arrange in pan, add walnuts and raisens among the roll pieces.
Mix brown sugar, 1 tsp of cinnamon and butter; pour over cinnamon roll pieces.
Bake 28-32 min or until golden brown and not doughy in the center. Cool in pan 10 min. Turn upside down onto serving plate. Warm the pakhaged icing in the microwave briefly (20-30 sec) and drizzle over the bread. Pull apart to serve.
Serve warm.
Sunday, September 11, 2011
The lost art of the perfect Peanut Butter Sandwich
Now I realize that most people take the Peanut Butter sandwich for granted, but there is a true art to a perfect sandwich. First and formost would be the selection of the bread, next is the perfect tasting peanut butter, followed by the sweet condiment of choice-- jelly, honey, or spread.
When I was a little kid a peanut butter sandwich consisted of Roman Meal bread with Peter Pan peanut butter, and Smucker's blackberry preserves. As I moved out on my own my tastes changed and I tried other things and came up with a better sandwich.
My favorite consists of slightly toasted Wheat bread with smooth and creamy Jif peanut butter and blackberry perserves. On occasion I will substitute honey for the jelly or a fruit spread. If we have no money a lower class of peanut butter is used, but I try hard to stay true to my brand. Peanut Butter is one of the very few items that I am a total brand snob about. Jif or bust is my motto.
Smucker's brand blackberry preserves is my favorite, but the Wal-Mart brand is ok. I have been trying honey, and some of the low calorie fruit spreads lately as well. Honey is also a favorite choice of mine as well.
I also like to use bagels, and ritz crackers---- they end up looking like a dab of cavier is in the middle of the peanut butter.
While others slab some tastless peanut butter on cheap white bread and slather it with grape jelly and call it a peanut butter sandwich, I am here to tell you stop----- there is a better world out there try something new and different...... you just might like it. Even something as quick and simple as a peanut butter sandwich can turn into something fantastic if you just put a little extra thought into it.
When I was a little kid a peanut butter sandwich consisted of Roman Meal bread with Peter Pan peanut butter, and Smucker's blackberry preserves. As I moved out on my own my tastes changed and I tried other things and came up with a better sandwich.
My favorite consists of slightly toasted Wheat bread with smooth and creamy Jif peanut butter and blackberry perserves. On occasion I will substitute honey for the jelly or a fruit spread. If we have no money a lower class of peanut butter is used, but I try hard to stay true to my brand. Peanut Butter is one of the very few items that I am a total brand snob about. Jif or bust is my motto.
Smucker's brand blackberry preserves is my favorite, but the Wal-Mart brand is ok. I have been trying honey, and some of the low calorie fruit spreads lately as well. Honey is also a favorite choice of mine as well.
I also like to use bagels, and ritz crackers---- they end up looking like a dab of cavier is in the middle of the peanut butter.
While others slab some tastless peanut butter on cheap white bread and slather it with grape jelly and call it a peanut butter sandwich, I am here to tell you stop----- there is a better world out there try something new and different...... you just might like it. Even something as quick and simple as a peanut butter sandwich can turn into something fantastic if you just put a little extra thought into it.
Wednesday, September 7, 2011
Another New Year's resolution down the crapper.
Well it is Sept now-- the weather is fabulous, finally down to the 70's in the daytime. Fall is fantastic her in the Ozarks and it is my favorite time of year. I love the craft shows, smells of Fall weather and the pretty colors inspire me to cook warm and fuzzy comfort foods. I have come across the link to my blog and as I was reading the last post that was from January 5, the very last paragraph said one of my resolutions was to blog 1-2 times a week. Now I don't know about you but once every 9 months is a far cry from 1-2 times a week. So here again I am faced with a decision... do I attempt to renew my resolution for the remaining 4 moths of 2011 or do I just say screw it and give up for the millionth time in my life........ I say no way. I am renewing my resolution to blog at least 1-2 times a week. I think that it is an attainable goal, I just need to put my mind to it and get it done. No do not read that last part as "git r dunnnn" either or I will just have to ask you to quietly click the X and move along : P
This evening I have cooked a dish that I learned from my Father in Law Jerry, aka "Pops" which completely blew my mind when they told me what was for dinner years ago when I was just meeting the family. It is called Bacon Spaghetti. Now if you are anything like me..... Bacon is awesome. I would have to say that Pepper Bacon and Maple Bacon thick sliced of course would have to be my all time faves. I love to try new recipes with Bacon, but when my sweet and loving husband, my boyfriend at the time told me we were going over for Sunday dinner and Pops was cooking his famous dinner, I was seriously worried actually.
I had never heard of such a thing. I love to watch people cook that love to cook. Pops really enjoys making this dish and takes it very seriously. Mine is different than his when I make it, but it is still pretty good. Everytime he makes it, it is the same, has a great flavor and sticks to your ribs until you think you will puke. I am always changing what I use in it, add stuff to it and in general never make it the same twice in a row ever. Not really on purpose, more really because I just use what I have. For the most part Bacon Spaghetti is simply put Spaghetti with Bacon in place of the hamburger or sausage depending on your taste. It has onions and a simple sauce using the grease, tomato paste and tomato sauce. It is not going to be featured as a Jenny Craig dinner or Weight Watchers frozen dinner any time soon, but it tastes great. It's not like you are going to eat it every night anyway. By the time I get done doing my Martha Stewart groove to it, it is just fancy spaghetti with a veggie sauce and bacon..... but it is fancier.
Bacon Spaghetti== the Martha Stewart groove edition
One pkg Pepper Bacon- thick sliced--- cut into 1 inch pieces
One jar Ragu --Mama's Garden Veggie --- insert your favorite sauce here
2-4 Tbsp's tomato paste -- I like Amore' in the tube
Onions, Pepper's and zucchini-- chopped/sliced your preference-- cook in the bacon grease
Whole Wheat or Regular Spaghetti
Cook the pasta, as directed. In a large pan cook the bacon until it is done, but not crispy. Take out of the pan leaving the grease. (You can take out half of the grease if you just absolutely have too) Add the Veggies and cook until tender, add bacon back and finish cooking. When veggies are done add the sauce and put on simmer until pasta is finished. Excellent with a salad, and bread of course.
I have tonight skipped the paste, added one can of diced tomatoes and one can of rotel to the bacon and veggies..... let it reduce and then added the jar of sauce--- it was awesome!!!!! Other suggestion's would be to add mushrooms, eggplant, or squash. Add some red wine like Runiete's Lambrusco, Emilia--- after the veggies have cooked add it to the pan, get the scrappings off the bottem to deglaze and let it reduce, then add the sauce-- excellent. There are many great ways to change this up. I don't really care for adding cheese to this actually, but everyone is different.
Enjoy my minions --- I will strive to bring tasty items, general items of interest and on occasion a rant or two about things happening in my ever changing world.
There are no bad cooks, just dishes that didn't reach their ultimate potential.....
This evening I have cooked a dish that I learned from my Father in Law Jerry, aka "Pops" which completely blew my mind when they told me what was for dinner years ago when I was just meeting the family. It is called Bacon Spaghetti. Now if you are anything like me..... Bacon is awesome. I would have to say that Pepper Bacon and Maple Bacon thick sliced of course would have to be my all time faves. I love to try new recipes with Bacon, but when my sweet and loving husband, my boyfriend at the time told me we were going over for Sunday dinner and Pops was cooking his famous dinner, I was seriously worried actually.
I had never heard of such a thing. I love to watch people cook that love to cook. Pops really enjoys making this dish and takes it very seriously. Mine is different than his when I make it, but it is still pretty good. Everytime he makes it, it is the same, has a great flavor and sticks to your ribs until you think you will puke. I am always changing what I use in it, add stuff to it and in general never make it the same twice in a row ever. Not really on purpose, more really because I just use what I have. For the most part Bacon Spaghetti is simply put Spaghetti with Bacon in place of the hamburger or sausage depending on your taste. It has onions and a simple sauce using the grease, tomato paste and tomato sauce. It is not going to be featured as a Jenny Craig dinner or Weight Watchers frozen dinner any time soon, but it tastes great. It's not like you are going to eat it every night anyway. By the time I get done doing my Martha Stewart groove to it, it is just fancy spaghetti with a veggie sauce and bacon..... but it is fancier.
Bacon Spaghetti== the Martha Stewart groove edition
One pkg Pepper Bacon- thick sliced--- cut into 1 inch pieces
One jar Ragu --Mama's Garden Veggie --- insert your favorite sauce here
2-4 Tbsp's tomato paste -- I like Amore' in the tube
Onions, Pepper's and zucchini-- chopped/sliced your preference-- cook in the bacon grease
Whole Wheat or Regular Spaghetti
Cook the pasta, as directed. In a large pan cook the bacon until it is done, but not crispy. Take out of the pan leaving the grease. (You can take out half of the grease if you just absolutely have too) Add the Veggies and cook until tender, add bacon back and finish cooking. When veggies are done add the sauce and put on simmer until pasta is finished. Excellent with a salad, and bread of course.
I have tonight skipped the paste, added one can of diced tomatoes and one can of rotel to the bacon and veggies..... let it reduce and then added the jar of sauce--- it was awesome!!!!! Other suggestion's would be to add mushrooms, eggplant, or squash. Add some red wine like Runiete's Lambrusco, Emilia--- after the veggies have cooked add it to the pan, get the scrappings off the bottem to deglaze and let it reduce, then add the sauce-- excellent. There are many great ways to change this up. I don't really care for adding cheese to this actually, but everyone is different.
Enjoy my minions --- I will strive to bring tasty items, general items of interest and on occasion a rant or two about things happening in my ever changing world.
There are no bad cooks, just dishes that didn't reach their ultimate potential.....
Wednesday, January 5, 2011
Back again.....Are you ready to cook???
Ok my little minions I am back on track and ready to roll with some awesome things to cook. Had a fabulous Christmas and had some time off to work with some great recipes. I made aprons for my children who are now excited to help me in the kitchen. Jacob calls himself my little fry cook buddy--his favorite thing to do is help me cook anything. Stirring pans of liquid is his favorite but he likes to put veggies in the pan that I have cut up too. His apron is dark blue with metallic silver Stir - Master written under his name. Hailey's is pink of course with purple and silver hearts and at the bottom it says Bake - Master because she likes to bake cupcakes, make cakes and decorate anything that needs icing on it.
Down to business tonight I bring you:
Oven Roasted Slamon with Ginger Tangerine Relish --for two.
2 6oz skin on salmon fillets, 1 1/2" thick
1 tsp olive oil
salt and pepper
1 recipe relish -- recipe follows
Adjust the oven rack to the lowest setting. Heat oven to 500 degrees, place a rimmed baking sheet on the rack while pre-heating oven. Using a sharp knife make 4-5 shallow slits in the skin side of salmon do not pierce the flesh only the skin.
Pat the salmon dry with paper towels. Rub the fillets evenly with oil and season liberally with salt and pepper. Reduce oven temp to 275 degrees and remove baking sheet. Carefully place the salmon skin side down on the sheet.
Roast salmon until thickest part still look translucent when cut into with paring knife and registers 125 degrees 9-13 minutes. Serve with relish and snap peas or pasta with white sauce.
Ginger Tangerine Relish -- makes 3/4 cup prepared
2 tangerine, peels, segmented and cut into 1/2" pieces.
1 scallion, sliced thin
1 tsp minced or grated fresh ginger
1 tsp fresh lemon juice
1 tsp extra virgin olive oil
salt and pepper
Place the tangerines in a fine mesh strainer set over a medium bowl. Let drain 15 minutes, save 2 tsp of juice. Whisk tangerine juice, scallion, ginger, lemon juice and oil together. Stir in the tangerine and season with salt and pepper to taste.
I love the taste of really well cooked fish and this relish really brings out great flavors. It's fresh and very fast to make. This is good with pasta alfredo or rice.
One of my resolutions is to blog about something a couple of times a week. I might just talk about my favorite tv shows, but I will talk about something. Enjoy.
Down to business tonight I bring you:
Oven Roasted Slamon with Ginger Tangerine Relish --for two.
2 6oz skin on salmon fillets, 1 1/2" thick
1 tsp olive oil
salt and pepper
1 recipe relish -- recipe follows
Adjust the oven rack to the lowest setting. Heat oven to 500 degrees, place a rimmed baking sheet on the rack while pre-heating oven. Using a sharp knife make 4-5 shallow slits in the skin side of salmon do not pierce the flesh only the skin.
Pat the salmon dry with paper towels. Rub the fillets evenly with oil and season liberally with salt and pepper. Reduce oven temp to 275 degrees and remove baking sheet. Carefully place the salmon skin side down on the sheet.
Roast salmon until thickest part still look translucent when cut into with paring knife and registers 125 degrees 9-13 minutes. Serve with relish and snap peas or pasta with white sauce.
Ginger Tangerine Relish -- makes 3/4 cup prepared
2 tangerine, peels, segmented and cut into 1/2" pieces.
1 scallion, sliced thin
1 tsp minced or grated fresh ginger
1 tsp fresh lemon juice
1 tsp extra virgin olive oil
salt and pepper
Place the tangerines in a fine mesh strainer set over a medium bowl. Let drain 15 minutes, save 2 tsp of juice. Whisk tangerine juice, scallion, ginger, lemon juice and oil together. Stir in the tangerine and season with salt and pepper to taste.
I love the taste of really well cooked fish and this relish really brings out great flavors. It's fresh and very fast to make. This is good with pasta alfredo or rice.
One of my resolutions is to blog about something a couple of times a week. I might just talk about my favorite tv shows, but I will talk about something. Enjoy.
Wednesday, October 20, 2010
Marinated Steak w/ caramelized onions & Heart Smart Cookies
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
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
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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