Clementine Cranberry Buns

 I stumbled across what may possibly be my all time FAVORITE recipe.

Deb, over at Smitten Kitchen has MANY to die for recipes.  A nice combo of savory and sweet.  I've tried many many of her recipes, and have never been disappointed.  

Then, last week, I was catching up and came across her recipe for Cranberry Orange Breakfast Buns.

There were a few things that caught my eye... Other than the name (because I don't think there are enough things in the world that combine orange and cranberry)... my favorite was that the dough rises over night in the fridge, so when you wake up on a lazy Sunday morning, you just have to pop the pan into the oven and 30 mins later you are standing in a clean kitchen (because you did all the dishes the night before) smelling the heavenly breakfast that magically appeared. 

Seriously, by the time I made coffee and whipped the "icing" together, it was time for this:

Everyone ABSOLUTELY loved them, and will be a frequent weekend treat at our house!

Also, this dough will be making MANY appearances in our house!!  It was very quick to put together and oh so perfect in texture.  It's not sweet, so you can use it for sweet OR savory buns.  I can't wait to try it out in other applications! 

Enough raving... here's a link to the original recipe:

Smitten Kitchen Cranberry Orange Breakfast Buns

A few tweaks... 

1.  I only had clementines... so, I replaced the orange in the recipe with clementine juice and zest.  To zest a clementine, you just take a veggie peeler and gently scrap the peel, then chop it into fine pieces.  If you try and zest it on a grater, the "easy to peel" peel will rip off in obnoxious chunks.  If this happens, you can always use the veggie peeler to scrape the pith (spongey white part) off, and then chop.  This is more obnoxious though. 

2.  I only had Active Dry Yeast, so I warmed the buttermilk just a little past room temp and then proofed the yeast in that.  Don't heat the buttermilk too much because it's easy to curdle... and then you end up with nastiness.  Because I just barely had enough warmth to wake up the yeast, it took double the amount of time for the first rise... but the second rise happened just as the recipe said it would.  Just be patient that first time, and keep the completed dough in a nice warm place to help encourage the yeast to wake up.  

Evan's New Favorite Soup

Evan tried some Dal Shorba at our favorite Indian restaurant and fell in love.  Ever since then, we have been experimenting with different lentil dishes, and I hit a home run with this "throw it in" soup. 

It was the night before grocery shopping, and I was just trying to make something warm and hearty... and had very little "fresh" left on hand, so I just started adding ingredients.  And it turned out so good he had thirds!

First, I cook bit pots of beans (and lentils) on the weekends and then freeze them in 1 and 2 cup packages.  So, while lentils may usually take a bit of effort and time to rinse, sort and cook... these are ready in 5 quick minutes. 

I do the same with the sausage.  Our local grocery store makes amazing sausages in store.  The one I used in this recipe is a chicken garlic sausage.  But I like to keep a few baggies of cooked sausages and burgers frozen for week night meals.  Not only do I not have remember to take it out before I leave for work, but not having to cook it that night saves a ton of clean up. 

Anyway... here's the recipe:

2 T diced onions
1 t butter
Dash of Garlic, Cumin and Coriander
2 cups of cooked lentils (I used green)
1 can of diced tomatoes
1 cup of chicken broth
1 link of chicken garlic sausage, cooked and sliced

Sauté the onions in the butter until soften, add the spices and allow to cook for just a moment.  Add everything else and bring to a boil.    Serve with a nice crusty bread. 

Crack Pretzels

Don't make the mistake I made.  Don't sit down next to a plate full of these. 

 

I saw a recipe on Pinterest that was for Cinnamon Pretzels, which sounded good.

 

But, ummm... I didn't make those.

 

See, I made several cinnamon themed items recently, and I wanted something salty sweet.

 

So, I had some brown sugar that had gone hard, about 1/3 of a cup, so I put that in a sauce pan with about 2/3 of a stick of butter (it's what was on the butter dish... I eyeballed it), about 1/3 of a cup of granulated sugar and a good healthy dash of vanilla. 

 

I cooked that on low until if formed a nice thick caramelly mess.  Then I dumped in about 3 cups of pretzels and thossed them really well.

 

After that, I spread them into a single layer on a cookie sheet and put them on the bottom rack of the oven while I baked cookies at 350 for the duration of two trays of cookies... so about 24-30 mins. 

 

I am soooooooo good at writing down EXACT recipes, aren't I?

 

No matter.  I don't think you can really screw this up.

 

Unless you sit down at the table next to the still warm plate of them.

 

And then that's really just screwing up your diet.

 

For Christmas, I think I'll add some pecans or almonds. 

Closet Cooking: Warm Bacon and Spinach Salad

Source: Closet Cooking

Seriously, THIS is a salad.  My husband practically licked his plate clean.    Click HERE for the recipe. 

I only made a few minor adjustments...

1. More veggies... about 6 ozs vrs the 4 called for of spinach, 8 ozs of mushrooms instead of 4 (we like mushrooms), but about the same amount of onion (I eyeballed it). 

2. I used thick cut PEPPERED bacon, because that's our favorite, and only 3 slices (but it was probably about the same once you figure in the thick cut).

3.  I had no Dijon mustard, and since I have 4 other types of mustard open in my fridge, I felt it would be inappropriate to buy and open a 5th... so I just used my favorite spicy brown mustard. 

4.  I added just a SPLASH of water to the dressing, just to thin it out a touch and since I had more veggies to cover.

Next time, I will probably cut the sugar in half, use a little less bacon and an extra egg instead.

BUT there will be LOTS of next times, because this was so quick and yummy.  It seems like a lot of steps, but really it's simple... and since you cook everything in the same pan, clean up was a breeze. 

This was enough to STUFF Mark and I.  Because it's so hearty (and sinful with the bacon!), it really does not feel like you are eating a bunch of veggies.  I'm sure if you served it with bread or with soup, it would stretch a LOT further. 

Go make this!!

Banana Bread Waffles.

Okay, so according to Hallmark and TV commercials, today I'm suppose to be served breakfast in bed.

 

But I like to cook.  And try new recipes. 

 

So I cooked this morning...



Souce: Tasty Kitchen Whole Wheat Banana Bread Waffles

 

And, since it's MY day, I of course tweaked the recipe.  Because that's what I do.  (Click on the link below the picture for the recipe, which I'm sure is amazing.)

 

 

I subbed out the oil in the recipe for an extra banana, added an extra splash of vanilla and made the cinnamon and nutmeg HEAPING spoonfuls.  AND we don't eat walnuts in our house... so pecans were the pitch-hitters. 

 

We just had syrup, but I think some candied pecans would be amazing... or if you want to go completely nuts, some chocolate sauce and whipped cream. 

 

But just as they were, they were great!!

 

Happy Mother's Day!

 

Don't forget to make your OWN happiness!!!!

Carrot Raisin Muffins

Have you ever been to Mimi's Café?  They have the best carrot raisin muffins.  There other food is good too, but the muffins are all you need.

I've always wanted to make them... and since I had some carrots that needed to be used, I went on a hunt for a copy cat recipe this weekend... and I found one that seemed close enough to the concept that I only tweaked it a little.

Next time, I'm going to need to try the buttermilk spice...


1 cup granulated sugar
¼ cup butter
 ¼ cup plus a little extra drizzle of DARK molasses, no substitutes!
½ cup plus 1 TBSP vegetable oil
3 eggs
2 TBSP Greek yogurt
 1 tsp. vanilla extract
1 cup whole wheat flour
 1 ½ cups all-purpose flour
2 tsp. baking soda
½ tsp. salt
1 ½ cup shredded carrots
1 ½ cup raisins
½ cup chopped pecans

Preheat oven to 350, and prepare muffin tins by either spraying with oil or lining with paper cups.  Cream the sugar and butter until fluffy.  Add the molasses, oil, eggs, vanilla and yogurt, mix until smooth.   Mix in the dry ingredients and stir until just incorporated.  Fold in the carrots, raisins and pecans.  Fill muffin cups about 1/2 (2/3 if you like big muffin tops... I don't), and bake for 20-25 mins (until a toothpick comes out clean). 

Best warm with a cup of tea or coffee... but just as good the next day (if there are any left).  The recipe made 24 small muffins... but probably a few less if you fill your cups higher!

Fresh

I have no idea what else to call this meal.


When my parents were spending time with my boys last weekend, Mark and I went out to dinner.

We shared a version of this along side a yummy wild mushroom flat bread pizza.

And we both had to resist the urge to lick the plate clean.

I can't wait to make it with FRESH tomatoes that are still warm from the sun!

mmmmMMMMmmmm... My mouth is already watering.

(And my mind is trying hard to forget the forecast is calling for snow tonight and tomorrow.)

The concept is simple, and, if you make your own vinaigrette, the recipe is only slightly more difficult.

It's simply a thick slice of tomato topped with a slice of mozzarella, wrapped in prosciutto, drizzled with a mustard vinaigrette and sprinkled with basil.

Done.  

For my drizzle tonight, I used a dash of garlic powder (because I didn't have a clove), a pinch of basil, about 1 t of a good brown mustard (Dijon would work just as well) and about 2 t of balsamic vinegar, and 4-5 t of olive oil.  Just shake it all up and drizzle over the wrapped yumminess.

Or any mustard vinaigrette recipe you find would probably work just fine... you only need a few tablespoons of it.

Or you could just put the balsamic on them.

Or buy a yummy vinegar based dressing.

No matter, make these. You won't be sorry!

Pinned and Tested

Okay, so if you're on Pinterest, you know the wealth of both good and bad out there.

You never know if someone actually LOOKED at where the pin led too.  

(And don't get me started on pins that lead no where, grrrrrr.)

SO!  Here are some of our current favorites food related pins... that we've actually tried:

Parmesan Breadsticks from The Baker Upstairs

These are AWESOME!  And easy.  And quick.  Which means, you can have them in the middle of a week with a big salad and your family thinks you're the best mom ever for slaving over dinner when really they took less time it takes to have pizza delivered!

This weekend, we are going to see how the dough works as a pizza base.  

(Edited to add... the pizza was GREAT!)

Oh, and check out the rest of the website... lots of great looking recipes!

Ham and Cheese Sliders from The Girl Who Ate Everything

And while we're talking about super easy weeknight meals... my family LOVES these from The Girl Who Ate Everything (oh, her site has TONS of great recipes as well, make sure you explore!!)

A few small changes... we don't use the miracle whip, and just spread the mayo REALLY thin. And for the sauce on the top, I only use about a tablespoon of butter and a splash of water if it's a little too thick.  And after making it a few times, I started adding caraway seeds in place of the poppy seeds, and it knocked our socks off!

Serve it up with some sweet potato fries and ....

Sweet Chili Sauce from Chocolate Moosey

Oh be still my heart!  I could drink this stuff.  I actually ended up making a few gallons of it and canned it so we could have it on hand AT ALL TIMES.  I can't wait until I have our own fresh chilies to make it with.  One note... and maybe it was just that our chilies weren't as juicy, but I cut the cornstarch in HALF the second time I made it.  The first time, after sitting in the fridge for a few days, it became a gloppy mess.  The flavor was great... just a little too thick.  

BLT Meatballs from The Perfect Pantry

And speaking of things that go well with Chili Sauce... These meatballs were a SMASHING hit!  I only had ground chicken breast, and of course, made a few small other tweaks, but we have had these three times since mid January.  And every time, there are NO LEFTOVERS for my lunch, much to my disappointment!  

And how about ONE more... this one completely different (but I bet it would be great with the breadsticks!)

Gemelli w/Sausage, Swiss Chard and Pine Nuts from Martha Stewart

This one has been a once a month visitor to our dinner table for the last year or two... sometimes I end up throwing spinach in instead of swiss chard, but it's just as yummy!  

Anyway... enjoy.  There are a million more recipes to try, and hopefully we find some more great ones to share!

Sour Cream Enchiladas... Lighter and Yummier.

My husband is not a fan of anything super creamy.

Sour Cream Enchiladas usuallllllly fall into that category.

So, for the almost 12 years that we have been married, I have been on the search for something to satisfy that creamy, spicy craving that he will enjoy eat.

AND I FOUND IT!!

I pinned THIS RECIPE a few months ago, knowing it was a good base (NO CREAM OF ANYTHING SOUP!!!), but knowing it would need some adjusting.

And tonight, I think I solved the ration of creamy, spicy, chickeny, husband will eat balance!!  As you can see... they aren't exactly swimming in creaminess, but they are still incredibly moist and flavorful... and way better for you!

Here's my adapted recipe:

1 lb chicken breast, diced
1 med onion, diced
1 4 oz can sliced jalepenos (reserve the juice!)
1 T cumin
1 T garlic powder
Dash of Salt
1 can of black beans, drained and rinsed
10 8 in flour tortillas
1 cup Mexican blend cheese
1 T butter
1 T flour
1 15 oz can chicken broth
 1 T cornstarch
1 4 oz can of green chilies
1/2 c sour cream
1/2 c non fat greek yogurt
1 t cumin
1/2 t New Mexico chili flakes (or a good chili powder)
Lettuce, tomatoes, jalapenos, green onions, avocado, etc

Coat a frying pan with a good cooking spray, and cook the chicken for about 5 minutes, until it just starts to brown.  Add the onions, jalapenos, 1 T cumin, garlic powder and salt.  Saute until the chicken is cooked through.  Add the beans, and remove from heat.

In a sauce pan, melt the butter and add the flour.  Stir well, and let it turn a golden brown.  Once it bubbles and looks the color of uncooked pasta, add the broth and bring to a boil.  Place the reserved jalapeno juice to a small dish, and stir in the cornstarch.  Once it's fully incorporated, add to the boiling broth mix.  Once it boils, reduce the heat to a simmer and add the green chilies, sour cream, remaining spices. 

Splash a small amount of your sauce into the bottom of a 9x13 pan to give it a nice even (thin) coating. 

Place a large spoonful of the chicken mix in the middle of a tortilla, and a sprinkling of cheese and roll it up, and place it seam side down in the pan.  Continue with all your tortillas, then pour the sauce over the top of the tortillas.  Top with the remaining cheese.  Bake @ 400 for about 20 mins. Serve with your favorite toppings!

(I actually split the recipe in half, and froze the chicken mix and sauce separately without rolling.)

Puglian Potatoes

As an Irish gal, I thought I had tried every potato recipe under the sun.   And then I stumbled across this recipe on Punch Fork, and HAD to try it.  

It was a HUGE hit.  I made a BIG pan of it, figuring I would have leftovers for lunches... however, Mark and Evan practically licked the pot clean!  (And given that neither of them are huge potato fans, this was SHOCKING!)

Unlike normal scalloped potatoes, it wasn't overly heavy (Mark is NOT a fan of heavy creamy dishes!).  Adding the water to the baking dish, the potatoes released just enough starch to soak the bread crumbs and make it moist and rich and creamy, without being heavy!   Here is my slightly adapted version...

• ¼ cup olive oil, divided
• 1 large yellow onion, thinly sliced (next time I think I will use a red onion)
• 6 med Yukon Gold potatoes, peeled and thinly sliced
• 2 large tomatoes, sliced
• 1 cup breadcrumbs (I used Panko)
• 1 cup grated Parmesan cheese
• Salt, to taste
• Red pepper flakes, to taste

In an deep oven safe pan, pour half the olive oil and spread it around to cover the bottom. Layer 1/3 of the sliced onions in the bottom, then 1/3 of the potatoes and 1/3 of  the tomatoes.  Press down to compact.  Sprinkle with some breadcrumbs, cheese, salt, and red pepper flakes. Repeat the layering, finishing with a layer of bread crumbs, cheese, and red pepper flakes. Drizzle with the remaining olive oil, pour in enough water to come halfway up the layered vegetables, and bake at 375 for about 1½ hours, or until the potatoes are soft.

Serve with a nice big green salad.

**I had some Andouille sausage that I needed to use up, so I sliced them very thin and added them in each layer.  I think the spicy/smokey flavor of the sausage went REALLY well with it, and made it feel like more of a main dish. 

Chile Colorado Burritos

 

 

When I asked the boys (including Mark) what they wanted for dinners this week, the only response I got was "Mexican."

 

That narrowed it down to... uhhhh ... 1,000 different recipes!

 

So, I decided to give Pinterest a browse to get some ideas.

 

I came across THIS recipe for Chile Colorado Burritos, which looked simple enough for me to not screw up... when I didn't follow the recipe.

 

Okay, so I picked up a pound of beef stew meat, and threw it in the crock pot with a SMALL (I know the recipe said LARGE, but shhhh... I'm working here!) can of mild enchilada sauce.  While that got heated up, I threw two tomatillos into my food processor with a green onion, the juice of a lime and 2 roasted (green) New Mexico chilies, seeds and all.  I dumped that into the crock pot with a can of diced tomatoes and 1/2 a teaspoon of beef base. 

 

And then I attempted a craft I saw on pinterest and failed.

 

So I went back to my Chile. 

 

And I added 1 cup of cooked black beans and 1/2 a cup of uncooked rice. 

 

Let it stew on high for a few more hours (total, probably 4 hours on high, 1 hour on low), and then scooped about 3/4 of a cup into a flour tortilla (burrito size), sprinkled cheese on the top, and rolled it up.  Then put a little of the Chile on the top, and some more cheese, and put it under the broiler until it was nice and bubbly. 

 

Oh, and then we devoured it with some salsa, chips and guacamole.

 

Evan begged for it again!



Fresh and Simple

A gal I work with gave me a bag full of cherry tomatoes from her garden.

She knows my weak spot I guess!

We ate them many ways... sliced with pepper, in salad, on thick slices of wheat bread with melted cheese... 

But by far, last night was the best (well, other than popping them straight into your mouth like candy)... 

I'm a firm believer in the fact that pasta is best when you don't drown it in a complicated, heavy sauce.  I finally converted my family to this.

So, tonight, I took about 10 tomatoes, placed them under the broiler until the skin charred just a little and they popped.  Then I pulsed them (including the juices they released) just ever so quickly in the food processor (just enough to break up the big ones).  Wilted a few cups (4ish?) of fresh spinach in a pan with a little garlic, pepper and bacon bits (pancetta would have been better, but I didn't plan this meal and hadn't bought any... and the bacon is totally optional anyway).  Then tossed everything with the noodles (and a touch of the pasta cooking liquid).  Topped it with Parmesan cheese, and served it with a nice crusty bread and salad. 

My boys (including Mark) practically licked the bowl clean.  

Evan wanted thirds, lol.  

I love recipes like this... so simple and quick to throw together, yet so very wonderfully tasty and fresh!  Plus, it cost be just a few dollars to feed my entire family something so much better than anything prepared (both nutritionally and taste wise!)

Avocado & Grilled Corn Salad

Nothing says summer quite like fresh corn... or sweet tomatoes... or a colorful chilled salad. 

So, when I saw this recipe on Pinterest a few weeks ago, it went straight to the top of my "MUST MAKE" list.

And, let me tell you, it does NOT disappoint.

We've had it twice in the last week.  It's great next to whatever you pull off the grill, or as the topping on a *insert meat of choice* taco  (left over grilled, shredded chicken being the favorite in our house right now).

Sooooo... make it tonight. You won't be sorry.

Original Recipe: Avocado and Grilled Corn Salad

My version: 

Avocado and Grilled Corn Salad
3 Ears Corn, husk removed, brush with oil and grill.  Remove corn from cobs and chill. 
2 c Cherry or Grape Tomatoes, any variety of colors, sliced in 1/2.  (The first time I used yellow sunburst and red grape cherry varieties.  The second time, just grape.)
1/2 c red onion, finely diced
1 large cucumber, skin on and chopped small dice
(Also, you will need ONE large or TWO small Haas avocados, and 1 c crumbled feta but don't prep it until ready to serve)

Place in a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

2 T Olive oil

2 T red wine vinegar
1 t. garlic powder
1/2 c Fresh cilantro, minced
½ t Salt
1/2 t ground pepper
Juice of one lime

Add all of the above ingredients in a small glass jar with a lid. Shake really well. 

When ready to serve salad, dice the avocado and add to your veggies.  Gently stir in the vinaigrette and feta. 

 

*You can use frozen corn, but really, you'll miss out on a layer of flavor.  We did that the second time, and it was still knock your socks off yummy, but I definitely thought that the fresh grilled corn added something extra special!  I would NOT suggest canned corn though.

Street Tacos, Dennis Style

So, I felt it only right that I a blog post regarding me someone feeding my kids ice cream for dinner should be followed by food that I actually make...

So, Mark loves street tacos.  After a disappointing lunch out for Mexican, he asked if I knew how to make them.

How hard could it be, right??  Well, we made it an adventure... but it still wasn't hard!  PLUS, we had just gotten a bowl full of fresh from the garden radishes from my Brother-in-Law!

I couldn't find any itty bitty tortillas, and my beautiful friend Cecilia had given me her family recipe a few years ago... and it can't be too hard, right?  Her recipe was a straight flour tortilla, and I wanted a little bit of corn flour in mine, so I did sub that in....

Anyway, below are the recipes that built the meal. 

It may sound complicated, but the pay off was so worth it!

Cowboy Caviar

1 cup cooked black eyed peas
1 cup good, fresh salsa or pico de gala (the hotter the better in my book)
1 cup corn
Juice of one lime
2-3 tablespoons of chopped cilantro
Dash of cumin, salt, pepper and garlic powder if your salsa left you wanting a little more spice.

Mix it all together, serve as a topping for tacos or as a dip for chips! 

Cilantro Lime Rice
1 cup of rice
However much water you need to cook one cup of rice
1/2 t chicken base
1 cup of chopped cilantro leaves
Juice of one lime

Cook your rice as normal, adding the chicken base to the water at the beginning. Once the water is almost completely gone, add the cilantro and lime juice


Flour Tortillas with a Touch of Corn Goodness

2 cups flour, plus more for rolling
1 cup masa harina or corn flour (NOT CORN MEAL, it's too coarse)
2 tsp baking powder
1 tsp salt
8 oz of hot water
3 T soft butter

Mix everything together, in order, to form a soft dough..  Let rest about 10 mins, then divide the dough into golf ball sized portions.  Roll out into (mostly) thin rounds... about the thickness of a quarter.  Place on a dry, smoking hot griddle or cast iron skillet.  Grill on each side for about 30 seconds, turning only once.  (Little brown spots will appear, and small air pockets will form.)

Lime Chicken

1 lb of chicken breasts, diced into smallish bite sized pieces
Juice of one lime
2 T diced cilantro
2 tsps cumin
1 tsp garlic powder
1/2 tsp chili powder
Dash of salt, pepper, and red pepper flakes (how ever much you personally feel is needed)

Mix all the spices together.  Place chicken breast and lime into a dish, toss with in spices, and allow to marinate at least 4 hours, but not more than a day.  Remove chicken from dish, place in a hot pan, that was lightly sprayed with cooking oil and saute until cooked through.  Once chicken is JUST done, turn the heat to HIGH, until the drippings in the bottom of the pan start to just barely turn a DARK brown.... quickly stir in a little water and remove from heat.  This will give you that "blackened" chicken flavor as the sugars in the lime caramelize, but don't walk away, as it will go to far very quickly!

Serve on warm tortillas with radishes, diced avocados, and some green chili ranch (uhhh, just add some green chillies to your favorite ranch).

Apple Cake Experiment

So, my family has been eating apples like they are going out of style for several months now. 

I have been buying 50 pounds of them every grocery trip, and barely staying in front of demand.

Until two weeks ago, when one of Evan's baby molars began to loosen... and then our apple consumption started to dry up. 

Which left me with a few apples that were past their prime.

So, off I went to find a recipe to use them up.  I didn't have enough for a cobbler really, so I started looking at apple cakes.

And I found THIS via Tasty Kitchen: 

Apple Crumb Cake from Easy Cooking
(Click on link for Full Recipe!!)

And it sounded like ALMOST everything I wanted from my cake. 

Of course, I made some minor alterations.

First of all, we don't eat walnuts in our house... I almost always sub in pecans, which provide all the nutty goodness without the trip to the ER.

Second... it called for only one apple... and I wanted SUPER APPLEY GOODNESS, so I added a second chopped apple.  I had Fugi, which I normally don't bake with, but for a cake, they were just fine.

Third... I read the title of this recipe and thought:APPLE CRISP MEETS CAKE!!!  And I envisioned an oatmeal crumb like my invented crisp recipe calls for... and was sad to see this was just a traditional flour/butter crumb.  So I used oats instead of flour...and almost doubled the crumb recipe so it would be UBER crumbly.  Because I like sweeping my floor.

Fourthly (That IS TO a word), 1/4 of a teaspoon of cinnamon????? ARE YOU CRAZY???? That is a crime against cooked apples.  I dumped it in... maybe a whole teaspoon, maybe more... I didn't measure.  Oh, and a good dash of nutmeg for extra credit.

And lastly, I had no yogurt.  Well, I had strawberry yogurt... because no one in my house will eat strawberry flavored items after a certain discovery about what is considered "natural" strawberry flavoring... I'm off topic here... Strawberry yogurt would not taste appely, so I used non fat sour cream.  Most of the recipes I read while looking for my perfect apple cake called for yogurt OR sour cream, so I figured with the use of baking powder and baking soda, we were looking for acid and that it would be a scientifically sound switch.   Which it was.

And...

Seriously Delishishness (also a word). 

Super moist... dripping with apple goodness... to the tune of the pie plate was licked clean and it was requested I make a second one IMMEDIATELY.  

Seriously... dessert, breakfast, brunch, snack... main dish dinner... whatever, it will pass for a meal any day of the week and 4 or 5 times on Sunday.

I hate recipes without pictures...

So close your eyes, and just imagine, okay?

Because we got home later than I thought we would, and I hauled... uhhhh jalapenos... to get it on the table before the wolves (ie boys I live with) started biting my ankles.

And then, it was so good, the wolves devoured it.

So, uhhh... pretend it looked like this:

Because it sort of did.  Maybe just a little.  A little greener.  With Rice.  And Fresh Pico.  And no radishes.

ANYWAY. 

We are on a low sodium, low fat kick.  But it was still Cinco de Mayo, so I took a couple of different recipes, smashed them together, and ran with it.

And we ended up with Tangy Shredded Pork Burritos with Cilantro Lime Rice and fresh Pico de Gallo. 

The shredded pork was de-lish. 

First of all, we have a great local grocery store that has an in store butcher, and they rock.  I asked for just one pound of center pork loin, chopped into stew meat.  And they handed it back to me in a perfect little paper wrapped package.  You could always sub any other pork cut, or even chicken (shorten the cooking time for chicken).  I don't think it would be quite as good with beef, but if that floats your boat, try it and let me know.

The tomatillos are the secret weapon here... make sure you pick firm, bright green ones that are not too sticky.  If they are palish or sticky, they are not ripe yet, and will not be as tart. 

Anyway, here are the recipes, straight from my head.

Tangy Shredded Pork

1 lb pork stew meat
1/4 cup flour
Cooking Spray
1/2 cup of water
3 largish (I swear that's a real measurement) tomatillos
1 jalapeno
1/2 cup of cilantro, stems and all (I'll explain later)
2 T chopped onion
1 T garlic powder (if you have the time, probably 3-4  fresh pressed garlic cloves, but I was in a hurry)
1/2 t chicken base
Juice of one lime
2 T chopped cilantro leaves

Get a skillet smoking hot, spray with cooking spray and toss the pork in.  As it starts to brown, sprinkle with the flour.  Once everything browns up, toss it all into a crock pot, and deglaze the pan with the water, adding it to the pot. 

In a blender or food processor, add the tomatillos, jalapeno, cilantro and onion and pulverize.  (This is why you can use the fibery stems... you're making a puree, so the stems will add flavor without being a weird texture.)  Once it's fairly smooth, dump it onto the pork.

Cook on low for about 8 hours. 

Right before serving, remove all the meat from the pot, and smush it up (that is a real culinary term, swear).  While the meat is out of the pot,turn it to high, then add the chicken base, lime juice and cilantro.  Toss the meat mixture in, and allow to simmer on high for about 15 mins.

Cilantro Lime Rice

1 cup of rice
However much water you need to cook one cup of rice
1/2 t chicken base
1 cup (minus about 2 T) of chopped cilantro leaves
Juice of one lime

Cook your rice as normal, adding the chicken base to the water at the beginning.  Once the water is almost completely gone, add the cilantro and lime juice. 

Pico de Gallo

1/2 red onion, chopped
4 largish tomatoes, chopped
1 jalapeno (remove ribs and seeds for mild salsa), finely chopped
1/4 cup of cilantro leaves, finely chopped
Juice of one lime

Toss everything, and let sit for about 20 mins before serving

Pulling it all together:

Serve with tortillas, guacamole, lettuce, cheese, etc.

Cuke Salad

Source: Simply Scratch

Oh. My. De.Lish.

I made this for dinner last night, and everyone loved it. 

Check out her original recipe. 

Of course, I didn't follow it exactly.

I cut my cukes a LOT thinner.  Same with my onions.

I sprinkled with salt, and put in the fridge for just about 90 mins.

Then I rinsed the salt off and mixed with the dressing.

Oh, and the dressing... I used about 2 tablespoons of fat free sour cream, about a tablespoon of regular balsamic, and omitted the sugar all together.  

Then I let it stew in the fridge for about 4 hours, until dinner time.

Even with halving the cream and rinsing the salt off, the cukes gave off a LOT more juice, and made it super creamy, even without the extra! 

I can't wait to make this with fresh from the garden cucumbers!!   

Soda Bread and a Kick in the Pants

I told myself this morning, I either needed to blog or exercise. 

And since I'd do anything but exercise right now....

A BLOG POST is BORN!!

(Nothing overcomes writer's block like an ultimatiom.)

So, let's start with some randomness.

Did you know I'm Irish?

Well, my Dad is 1/2 Irish, my Mom is a mixed breed, but since her family has been in the US since the Revolutionary War, I'm sure there's some Irish in there.

But that doesn't matter.

As it was explained to me by my Auntie Anne:  Irish blood trumps all.  If you have a drop, you might as well be full blooded.

So, tonight, we will be having Corned Beef and Cabbage (despite my husband's protest) with potatoes, carrots and soda bread. 

Mmmmmmm... Soda Bread. 

What????  You've never had Soda Bread?????

Well, you're in luck. 

It's easy. 

1 cup of soured milk  (one cup of milk plus 1 tablespoon of vinegar) OR 1 1/4 cup of buttermilk
3 cups of flour, plus a little more for kneading
1/2 teaspoon of baking soda
1/4 teaspoon of salt

First up, sour your milk:  add the vinegar to a cup of milk and set it aside while you do the next step.  Mix the flour, soda and salt.  Make a well in the middle.  About 5 mins after you've added the vinegar to the milk, pour it into the well.  Slowly mix in the flour, pulling it down into the center.  After it's all mixed together, dump it out onto the counter, knead in 1/2-1 cup more flour.  You want a really loooooooooose dough, but not sticky.  Make it into a ball.  I always slam it on the counter to make it a little more flat than round.  Place it on a baking sheet, cut a cross in the top, and bake in a 400 degree oven for about  40 mins.   You will know it's done when you knock on the bottom because it will sound hollow.  I like to butter the top when it comes out, but it's optional.

PS.... Left over soda bread is GREAT for a fried egg sandwich the next morning!!

Pin-Success: Sopapilla Cheesecake

Well, I decided to make a something special for the boys as a Valentine Treat. 

And I saw THIS on Pinterest, and it seemed pretty easy and quick, and most of all super duper yummy sounding!

Oh Pinterest, How I love thee.

One problem.  My computer was ALLLLLLL the way in my office, with a dead battery.  And it was too far away when I was motivated to make these.

And if I went to get it, I would have had to either a. sit down at my desk and print out the recipe or b. crawl under the desk and dig out the power cord and bring them both into the kitchen.  Both would have been motivational killers.

(No one point out that my phone, with unlimited data, was sitting on the counter next to me.  I was in the moment and not thinking about that!)

Anyway.... that was a long winded way of reminding you that I like to wing it when it comes to cooking.

So, follow the recipe if you want, or follow my lead and make it up as you go along, because MAN was it good the way I made it!!


2 cans of Crescent Rolls
1 8 oz box of neufchatel cheese (the 1/3 less fat cream cheese alternative... not for the less fat, for the consistency)
1 egg
1/4 c of sugar
1 T butter, melted
1 T cinnamon sugar

Place on sheet of dough in the bottom of a greased 9x13 pan.  Press the seams together. 

Whisk the cheese, egg and 1/4 c of sugar together until smooth.

At this point, next time, I would probably add a splash of either vanilla or almond extract... or some orange zest.  But I forgot, because I was too lazy to read the recipe.

Spread whatever you remembered to whip together onto the dough.

Place the second sheet of dough on a long piece of plastic wrap, and press the seems together.  Carefully lay it over the cheese mixture.

Brush the dough with the melted butter, then sprinkle with however much cinnamon sugar you feel like.

Bake in a 375 degree oven for about 20 mins... or until it looks done, lol!


We had some left over caramel sauce and whipped cream from football banana splits, so the boys had it with that.  I had it just plain, and it was de-lish!

Superbowl Snacks: Baked Won Tons

So, I saw a pin the other day for Cream Cheese Won tons... and man did they look 1. simple 2. good.

So when Evan and I were discussing his Super Bowl Party food, I suggested them to him.

And he drooled all over my computer.

And, of course, I had to change them up... I mean, seriously, just cream cheese inside deep fried dough sounded good, but there is so much else you could do!!

So, we made them three different ways:  Bacon and Jalapeno, Feta and Garlic, and Bacon and Green Chilies. (I folded each one differently so we could tell them apart.)

Super easy instructions:

Cut an 8 oz package of cream cheese into 3 parts.  Mix each part in a bowl with a few tablespoons of whatever flavors you want.  Place a small spoonful in the center of a store bought won ton wrapper and fold. 

Then deviate even further from the directions by BAKING them instead of deep frying.  Just spritz with a spray oil and put in a 375 degree oven until lightly browned, then turn on the broiler just to make sure to get them extra crispy.  I mean, it's filled with cream cheese and bacon, I promise, you won't miss the extra calories!