Ok so I do have to admit, my last couple of posts have not really been the healthiest, but man o man I just couldn't resist! But today, I'm going to make up for it! I have a new favorite these days...Couscous! There's a wonderful store near me called Trader Joe's that carries a whole wheat couscous. Here's a little dish I like to conjure up. I was inspired by the recipe on the back of the box, but naturally made my own modifications
1 c chicken broth
2 tbsp butter
1/2 tsp salt
salt & pepper
1 garlic clove minced
1 c dry couscous
6 tbsp olive oil
1/3 c lemon juice
1 diced tomato
1/2 green pepper, diced
1/4 c green onions
4 tbsp parsley
In a saucepan, add chicken broth, butter, dash of salt & pepper, and garlic. Bring to a boil. Once boiled, remove from heat and mix in dry couscous. Cover and let sit for 5 minutes. Mix in the rest of the ingredients and enjoy! I like to eat it with grilled chicken and a salad. Yum!
Monday, June 29, 2009
Friday, June 12, 2009
Wow!
Wow is all I have to say to describe this recipe I found. If you've ever heard of Pioneer Woman, then you know this is just gonna be gooooooood! She has this recipe for a Chocolate Peanut-Butter Pie. I have yet to try this as well, but you better believe I will. I'm at home right now studying for finals, but once I'm back in Provo, this as well as my last post, will be on my list to make ASAP! Please try this and Please enjoy!
Chocolate Peanut Butter Pie
Crust:
25 Oreos
4 tablespoons butter, melted
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Filling:
1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
*Apparently, its super rich...so be cautious!
Tuesday, June 9, 2009
Key Lime & Raspberry Tiramisu
So I saw this recipe on a blog recently and I think my mouth watered immediately! I haven't tried it yet, but you can bet I will in the next week! I think the best part of this is that its a form of Tiramisu and it has no coffee in it! Hooray! Also, you can make it parfait style! Yum! I highly recommend checking out the blog! Its so great and she has some of the greatest recipes. This one I couldn't resist sharing!
Key Lime-Raspberry Tiramisu
Raspberry Jam Sauce:
12 ounces frozen raspberries
6 TBSP sugar
Key Lime Simple Syrup:
¼ cup granulated sugar
¼ cup water
zest of two key limes
3 4.40-ounce packages Champagne biscuits(or lady fingers)
Key Lime Filling:
3 cups heavy whipping cream
8 ounces Mascarpone cheese, at room temperature
½ cup powdered sugar
3 TBSP fresh key lime juice (if you can find)
1 cup fresh raspberries for garnish
Use a 8-x-8-inch pan.
Cook frozen raspberries and 6 TBSP sugar in saucepan over medium heat until mixture resembles a jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture. Push through a sieve to get a sauce-like consistency.
Combine sugar with ¼ cup water and lime zest in a small saucepan. Bring to a boil, stirring occasionally until sugar has dissolved. Remove from heat, and cool to room temperature. Strain out the zest before using.Using and electric mixer, whip the cream until stiff peaks form.In a mixing bowl, fold 2/3’s of the whipped cream into the Mascarpone cheese, along with the powdered sugar, and key lime juice. Blend until cream is fully incorporated.
Lay the lady fingers at the bottom of dish. Brush the layer with Key Lime Simple (about 1/3 of it) followed by the Raspberry Jam Sauce.Spread 1/3 of the cheese mixture over the lady fingers. Scatter 1/3 cup fresh raspberries on top of the cheese mixture. Repeat the procedure until all of the lady fingers and cheese mixture are used. Spread the reserved whip cream over the top of the tiramisu. Allow the cake to set, about an hour. Garnish with fresh berries. Makes 10 servings.
***To make Parfait style: Break up 4-5 lady fingers. Put about 5 pieces at the bottom of a clear glass of your choice. Brush with syrup. Add raspberry sauce. Pipe in Mascarpone filling. Top with a little more raspberry sauce. Add raspberry. Repeat till you hit the top of your glass.
Key Lime-Raspberry Tiramisu
Raspberry Jam Sauce:
12 ounces frozen raspberries
6 TBSP sugar
Key Lime Simple Syrup:
¼ cup granulated sugar
¼ cup water
zest of two key limes
3 4.40-ounce packages Champagne biscuits(or lady fingers)
Key Lime Filling:
3 cups heavy whipping cream
8 ounces Mascarpone cheese, at room temperature
½ cup powdered sugar
3 TBSP fresh key lime juice (if you can find)
1 cup fresh raspberries for garnish
Use a 8-x-8-inch pan.Cook frozen raspberries and 6 TBSP sugar in saucepan over medium heat until mixture resembles a jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture. Push through a sieve to get a sauce-like consistency.
Combine sugar with ¼ cup water and lime zest in a small saucepan. Bring to a boil, stirring occasionally until sugar has dissolved. Remove from heat, and cool to room temperature. Strain out the zest before using.Using and electric mixer, whip the cream until stiff peaks form.In a mixing bowl, fold 2/3’s of the whipped cream into the Mascarpone cheese, along with the powdered sugar, and key lime juice. Blend until cream is fully incorporated.
Lay the lady fingers at the bottom of dish. Brush the layer with Key Lime Simple (about 1/3 of it) followed by the Raspberry Jam Sauce.Spread 1/3 of the cheese mixture over the lady fingers. Scatter 1/3 cup fresh raspberries on top of the cheese mixture. Repeat the procedure until all of the lady fingers and cheese mixture are used. Spread the reserved whip cream over the top of the tiramisu. Allow the cake to set, about an hour. Garnish with fresh berries. Makes 10 servings.
***To make Parfait style: Break up 4-5 lady fingers. Put about 5 pieces at the bottom of a clear glass of your choice. Brush with syrup. Add raspberry sauce. Pipe in Mascarpone filling. Top with a little more raspberry sauce. Add raspberry. Repeat till you hit the top of your glass.
Thursday, June 4, 2009
Coconut Chicken Soup
So, this recipe is one of my favorites now! I made it on Monday and I was in love! I found it in the May/June issue of Clean Eating Magazine. I love it because it is so light and healthy, yet filling. It's a tad bit spicy, but I think that's why I can't get enough!
Chicken Coconut Soup
1 tbsp canola or EVOO
1 garlic clove, minced
1 medium onion, chopped
1 cup carrots, chopped
1 cup white or red potato, chopped
sea salt and black pepper, to taste
1 ½ cup low sodium chicken broth
½ cup light coconut milk
½ cup skim milk
8 oz. boneless, skinless chicken breast (uncooked)
½ cup snow peas, cleaned and cut lengthwise
1 tsp chile pepper flakes
1-2 tsp fresh lemon juice
4 tbsp fresh cilantro, coarsely chopped
Heat oil in a pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent. Add broth and coconut and skim milks. Bring to a boil. Add chicken, cover and let simmer for 12 minutes over medium-low heat. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes. When cool enough to handle, slice chicken and add pieces back to the soup. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.
Chicken Coconut Soup
1 tbsp canola or EVOO
1 garlic clove, minced
1 medium onion, chopped
1 cup carrots, chopped
1 cup white or red potato, chopped
sea salt and black pepper, to taste
1 ½ cup low sodium chicken broth
½ cup light coconut milk
½ cup skim milk
8 oz. boneless, skinless chicken breast (uncooked)
½ cup snow peas, cleaned and cut lengthwise
1 tsp chile pepper flakes
1-2 tsp fresh lemon juice
4 tbsp fresh cilantro, coarsely chopped
Heat oil in a pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent. Add broth and coconut and skim milks. Bring to a boil. Add chicken, cover and let simmer for 12 minutes over medium-low heat. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes. When cool enough to handle, slice chicken and add pieces back to the soup. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.
Saturday, May 16, 2009
Yummy Yummy Appetizers!
If you know me, then you know that I just love Pampered Chef! I am such a sucker for their products! Well, obviously if they're going to sell cooking products, then you know that they'll provide recipes! In their Winter 2008 catalog, they featured an appetizer recipe that has since been my favorite snack! Chipotle Chicken Cornbread Cups! YUM! They are best served using mini muffin pans. If you want to use regular muffin cups, you can have them as a light meal instead! Next time you don't know what to bring to a party or even what to serve at your own party, these are a hit! And they really are so easy to make...don't be intimidated by the list of ingredients!
* I'll include a link to all the products that can be used in this recipe. They aren't necessary, but they do make it fun and quick!
** I'll also include my subtitutions under the recipe. The substitutions make it easier!
Chipotle Chicken Cornbread Cups
1 c (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 c (8 oz) sour cream, divided
1/4 c all purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 c thinly sliced)
1 1/2 c finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cliantro (optional)
* You can use half a bag of the 8 oz cheese from the store. For the Chipotle Rub, just get chipotle seasoning. Don't forget to cook the chicken prior to using because otherwise it will make the process much longer.
1.Preheat oven to 350 degrees F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 c sour cream, flour, and tbsp of the rub; mix to form a thick batter using the Mix 'N Scraper.
2. Spray wells of Deluze Mini- Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Stainless Small Scoop. Bake 14-16 minutes or until golden brown.
3. Meanwhile, on Large Grooved Cutting Board, finely dice bell pepper and thinly sliced green onions using Chef's Knife. Place bell pepper into (8in.) Saute Pan; cook over medium-high hate 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 c sour cream in Small Batter Bowl. Mix Well.
4. Remove muffins from oven to Stackable Cooling Rack. Immediately presstops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.
*If you get the bag of cheese, there won't be a need for the grater. Use whatever bowls you have on hand. Instead of the Mix 'N Scraper, just use a wooden spoon or a rubber spatula. Use a spoon in place of the Scoop. Use whatever cutting board, knife, and pan that you want. You dont have to use the cooling rack, I just put it on the stove to cool. Instead of the Mini-Tart Shaper, just use the rounded part of a teaspoon measurement.
Yield: 24 servings
Cal 100, Fat 4.5 g, Sat. Fat 2.5 g, Cholest. 20 mg, Carb 8 g, Protein 5 g, Sod. 180 mg, Fiber 0 g
* I'll include a link to all the products that can be used in this recipe. They aren't necessary, but they do make it fun and quick!
** I'll also include my subtitutions under the recipe. The substitutions make it easier!
Chipotle Chicken Cornbread Cups
1 c (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 c (8 oz) sour cream, divided
1/4 c all purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 c thinly sliced)
1 1/2 c finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cliantro (optional)
* You can use half a bag of the 8 oz cheese from the store. For the Chipotle Rub, just get chipotle seasoning. Don't forget to cook the chicken prior to using because otherwise it will make the process much longer.
1.Preheat oven to 350 degrees F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 c sour cream, flour, and tbsp of the rub; mix to form a thick batter using the Mix 'N Scraper.
2. Spray wells of Deluze Mini- Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Stainless Small Scoop. Bake 14-16 minutes or until golden brown.
3. Meanwhile, on Large Grooved Cutting Board, finely dice bell pepper and thinly sliced green onions using Chef's Knife. Place bell pepper into (8in.) Saute Pan; cook over medium-high hate 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 c sour cream in Small Batter Bowl. Mix Well.
4. Remove muffins from oven to Stackable Cooling Rack. Immediately presstops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.
*If you get the bag of cheese, there won't be a need for the grater. Use whatever bowls you have on hand. Instead of the Mix 'N Scraper, just use a wooden spoon or a rubber spatula. Use a spoon in place of the Scoop. Use whatever cutting board, knife, and pan that you want. You dont have to use the cooling rack, I just put it on the stove to cool. Instead of the Mini-Tart Shaper, just use the rounded part of a teaspoon measurement.
Yield: 24 servings
Cal 100, Fat 4.5 g, Sat. Fat 2.5 g, Cholest. 20 mg, Carb 8 g, Protein 5 g, Sod. 180 mg, Fiber 0 g
Saturday, May 9, 2009
Spring Lunch!
Spring is here and I am in the mood to make some yummy spring lunches! Yesterday, I made a Lemon Pasta with Chicken and some roasted asparagus! Then for dessert I made a fruit dip for strawberries! It's from Sandra Lee's Semi-Homemade Magazine! Yummy!
Lemon Pasta with Chicken
Ingredients:
1 lb dried penne (or use any pasta you want! I used farfalle!)
2 chicken breast tenders
3 cloves garlic, sliced
1/4 tsp red pepper flakes
3 tbsp olive oil
3 tbsp roughly chopped parsley, for garnish
2 lemons, juiced
1/2 c grated parmesean (I prefer shredded, but use what you like!)
Directions:
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken.
Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper.
Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
Lemon Sour Cream Fruit Dip
Ingredients:
1 c (8 oz.) sour cream
1/4 c brown sugar
zest of 1 lemon
juice of 1 lemon
Directions:
Mix all ingredients. Serve with fruit! Yum!
Lemon Pasta with Chicken
Ingredients:
1 lb dried penne (or use any pasta you want! I used farfalle!)
2 chicken breast tenders
3 cloves garlic, sliced
1/4 tsp red pepper flakes
3 tbsp olive oil
3 tbsp roughly chopped parsley, for garnish
2 lemons, juiced
1/2 c grated parmesean (I prefer shredded, but use what you like!)
Directions:
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken.
Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper.
Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
Lemon Sour Cream Fruit Dip
Ingredients:
1 c (8 oz.) sour cream
1/4 c brown sugar
zest of 1 lemon
juice of 1 lemon
Directions:
Mix all ingredients. Serve with fruit! Yum!
Tuesday, May 5, 2009
Yummy Chocolate Chip Cookies
Ok so I found this Chocolate Chip cookie recipe on Yahoo and I am in love with it. I've totally messed with it and made it my own depending on my mood. I've added peanut butter to it several times. Most of the time I add cinnamon sugar to the top of the cookie before baking it. Its a super yummy. And I make them thick and small and they turn out so gooey in the center...YUM! They make perfect cookies to package and send. They don't spread into a random shape like other cookies do. Try it!
Ingredients:
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
Directions:
Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Ingredients:
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips
Directions:
Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Saturday, May 2, 2009
Summer Cooking Goals
So I have 3 friends coming home from missions this June. I would like to learn this summer how to make foods from the places they served. I think it would be pretty cool to do so since I love cooking anyways. It'll be a fun opportunity to learn foods from other cultures. I'll try to learn Indonesian, Estonian, and food from the good ole Salt Lake! If you find any let me know. When I can find some, I'll post them on here :)
Thursday, April 30, 2009
Peanut Butter Chews
Jessica and I would eat these all the time during high school. They are AMAZING and seriously so addicting. Good luck not eating all of them at once!
Peanut Butter Chews
1/2 cup sugar
1/2 cup karo syrup
3/4 cup peanut butter
1 teaspoon vanilla
3 cups of Special K cereal or Corn Flakes
Put sugar and syrup in a large saucepan. Heat on medium high until mixture comes to a rolling boil. When mixture boils, remove immediately from the heat. Set on a cooling rack.
Immediately add peanut butter and vanilla. Stir with a wooden spoon until peanut butter melts. Stir in the cereal, 1 cup at a time. Make sure to thoroughly mix. (The cereal should be completely coated with the sauce).
Line a cookie sheet with aluminum foil or wax paper. Drop from tablespoons onto cookie sheet. Let cool, eat and enjoy!
For an extra special addition, drizzle melted chocolate over the tops of the chews.
Red Lobster Biscuits
So I believe this is my first post but I am thrilled to announce that I have mastered the red lobster biscuits you get as an appetizer. These are delicious and addicting and take minutes to make. Enjoy!
2 cups Bisquick
1/4 cup melted butter
2/3 cup of milk
1 1/2 cup of cheddar cheese
1/4 teaspoon of garlic powder
1 tablespoon chives (optional)
Mix together bisquick, milk, chives, and 1 cup of cheese until dough forms. beat vigorously for 30 seconds. Drop dough by spoonful onto an ungreased cookie sheet. Bake at 450 degrees for 8-10 minutes, or until golden brown. Mix together butter and garlic powder, brush over biscuits. Sprinkle biscuits with remaining cheese. Serve warm, makes 10 biscuits.
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