Wednesday, January 27, 2010
At first I wasn’t even going to blog these. It’s not that they weren’t good, in fact they were QUITE delicious! It’s just that it’s a recipe from Pioneer Woman’s blog, so I’m guessing if you’re reading my blog, you’ve probably heard of the Pioneer Woman. But as it ended up, I adapted the very simple recipe enough that I felt the need to share my changes.
My first change was to add fresh ground pepper. Because… HELLO! I think this recipe is just asking for freshly cracked pepper! And the second adaption was I only used half the amount of cream cheese the original recipe called for. I don’t know if her jalapenos were large mutants or what, but I felt mine were sufficiently stuffed only using 1 package. And that’s it. Those are the changes. I mean, with something this simple, there’s not much to change. These were so easy, and delicious, I’m glad The Boy was having a party at work to give me a reason to make these!
One more thing, not recipe related… If you read my blog in Google Reader, and it’s been a while since you’ve seen the webpage, click on over to the actual site and come take one last look at it, because, very soon, it’s gonna change! So keep your eye out! While you’re doing that… I’ll go back to doing my *happydance*. That’s how excited I am!
Ok, so I have been REALLY lame this month about letting you know about what I was posting this time last year, so I’ll tell ya what, just mosey on over to my January tag from last year, and check it all out. This is one of my favorite months from the past. SO MANY of those recipes I’ve made time and time again.
Bacon Wrapped Jalapeno Poppers
Ingredients:
20 whole Fresh Jalapenos, 2-3 Inches In Size
1 cube Cream Cheese, softened
1 pound Thin(regular) Bacon, Sliced Into Thirds
Fresh Cracked Pepper
Directions:
Cut jalapenos in half, length-wise. (I recommend wearing gloves when chopping and scraping the jalapenos) With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Sprinkle with fresh cracked pepper. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. When they are all layed out on the baking sheet, sprinkle again with fresh cracked pepper. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.
Serve immediately, or they’re also great at room temperature.
Wednesday, January 20, 2010
A while back I was contacted by a representative from Muir Glen offering me a chance to sample a case of their Limited Edition 2009 Reserve Tomatoes. While I am definitely familiar with Muir Glen’s products, as my favorite affordable organic canned tomatoes, I knew nothing about their Reserve. Click here to watch a video about it and learn more.
The case contains 4 varieties of tomatoes, two of which are the Reserve crop. The Reserve tomatoes were picked at the peak of the ripeness and packed that day! I was so excited to be offered this, but immediately began to worry about what to do with these special tomatoes. My worry was wasted because they also provided a recipe book with lots of great recipes. I quickly zeroed in on this recipe including fennel, because we LOVE fennel.
This is a meal worthy of entertaining. In fact, I planned to make it on a Monday evening when we invited our neighbor over for dinner, to help keep her company because her husband is often away working. As luck would have it I pulled my neck muscle that morning while working out before work. As the day progressed it got worse and worse, up to the point where I had to leave work early in tears of pain. I came home, took some pain medication, cried, and sat on the chaise lounge (the only place I could be comfortable). I didn’t want to cancel our dinner plans with my friend because we had already rescheduled a couple times, so The Boy offered to take over the reins in the kitchen. Usually if he is cooking I let him choose the recipe, or else I ask him to prepare something a bit more simple! I’m so proud of him for prepping and cooking this meal. And I now know he refuses to ever skin and cut up a whole chicken again in his life. He says the recipe wasn’t difficult at all, other than dealing with the chicken. His suggestion was to just buy the pieces already cut up.
This was a GREAT recipe. Everyone of us cleaned our plates completely. Fennel is such a great aromatic addition to this dish. It adds crunch and flavor. I love white beans, and they definitely add some healthy benefits like fiber; plus they pair so well with the tomatoes, fennel, and wine.
OH, and one more bit of info about the Muir Glen Limited Edition 2009 Reserve case. It is only $7, and through March 31st, Muir Glen will donate $2 to the Chef’s Collaborative, which is the leading nonprofit network of chefs that fosters a sustainable food system through advocacy, education, and collaboration with the broader food community. While I was fortunate enough to get my Reserve case for free this year, I know that next year I will DEFINITELY be purchasing one.
Braised Tuscan Chicken with Fennel and White Beans
Ingredients:
3 Tablespoons olive oil
1 cut up whole chicken (2 1/2 to 3 lb), skin removed
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite sized strips
1 can (28oz) Muir Glen organic whole peeled tomatoes, undrained
1/2 cup dry white wine
1 Tablespoon chopped fresh rosemary leaves
1 can (15 to 19 oz) cannellini beans, drained, rinsed
Chopped fresh Italian (flat-leaf) parsley, if desired
Directions:
In deep 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet.
Add onion, garlic, fennel and bell pepper to skillet. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp tender. Add chicken, tomatoes, wine and rosemary; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until chicken is tender.
Stir in beans. Cook uncovered about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breasts; 180 degrees for thighs and drumsticks). Serve in shallow bowls; sprinkle with parsley.
*Serve with full bodies Sauvignon Blank like one from California, or an Italian red such as Barbera.
Monday, January 18, 2010
As soon as I saw this recipe, I KNEW I had to make it. It had everything I love, in one bowl. Chocolate, espresso, steel cut oats, almonds, and nutella. Okay, so the nutella was my addition, and WOW was it a good one. With a stir of my spoon I got a breakfast that tasted borderline like a dessert, but was rich, healthy, and filling.
Mocha Crunch Oatmeal
Ingredients:
3 cups water
1 cup steel-cut oats
pinch of salt
2 teaspoons instant espresso
2 teaspoons cocoa powder
1 tablespoon sugar or agave nectar, (or amount of a zero calorie natural sweetner of your choice)
Toppings (optional): chocolate chips, chopped nuts (I used these cocoa roast almonds), nutella, cream or milk
Directions:
Bring water to a boil. Stir in oats, salt, espresso and cocoa powder. Bring back to a boil and reduce heat to medium-low. Simmer uncovered for 20 to 30 minutes, stirring frequently, until the oats reach your desired consistency. Remove from heat and stir in the sweetener. Transfer to bowls and add toppings.
Monday, January 11, 2010
While going through some photos I realized I never posted these cupcakes! They are too delicious, not to share. I made these to take to the hospital to celebrate the arrival of my friends new babies. Yup, I said BABIES! Triplets! Remember the Peas in the Pod Cupcakes I made a while back for her baby shower? Well the babies arrived on Nov 19th, and were all home by Christmas Day! I was lucky enough to live within walking distance to the hospital, so I got to visit quite often while they were there and I got to see their tiny cuteness up close and personal. I thought the mini chocolate chips speckling the mini cupcakes were a perfect way to welcome such itty bitty babies into the world! Congrats Melissa & Jamie!
This chocolate frosting is so creamy and delicious, it paired perfectly with the moist & delicious cupcakes. Make these today, and you won’t be disappointed!
Mini Chocolate Chip Cupcakes with Milk Chocolate Frosting
Ingredients:
1 cup all purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup mini chocolate chips
1 egg
1/2 cup milk
3 Tablespoons butter, melted
1/2 teaspoon vanilla extract
Frosting:
2 cups confectioners sugar
1/4 cup unsweetened cocoa powder
1/4 cup butter
3 tablespoons evaporated milk
3/4 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees. Prepare muffin tins with liners.
In a medium bowl whisk together flour, baking powder, salt and sugar; then add chocolate chips. In a small mixing bowl, lightly beat the egg, then add milk, melted butter, and vanilla. Add to flour mixture and stir until just moistened. Divide among the prepared cups.
Bake until the tops spring back when lightly tapped, 12-15 minutes. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool.
For Frosting: In a small bowl, sift together the confectioners' sugar and cocoa, and set aside. In a medium bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Monday, January 4, 2010
Happy New Year! I hope everyone had a great Christmas. I know I sure did! I got not one, but TWO tripods! hehe… (Don’t worry, one has been returned!)
I didn’t think I’d get the chance to blog this meal, but as it turned out The Boy forgot the leftovers were in the fridge. Even when I realized I could take a picture, I wasn’t sure if I wanted to. I mean… this was SO UGLY! But you know, it was also delicious AND healthy, so those two factors outweighed it’s appearance and won a spot on the blog. While I do love beautiful photos of food, I think it would be a travesty not to share this. So many people make the resolution to eat healthier in January, and a recipe high in protein, low in carbs & fat such as this one is a great choice.
This was a delicious take on your typical comfort food, meatloaf. It had the heat of buffalo wings, but not the fat. It tasted great on a cold winter day. I asked The Boy what he thought about it, and he said “It could have been hotter.” Of COURSE! The man has a heat tolerance level like no one I’ve ever met.
Buffalo Chicken Meatloaf
Ingredients:
Olive oil spray
2/3 cup old fashioned oats
1/2 cup fat free milk
1/3 cup hot sauce, plus more to sprinkle on top
1 lb extra-lean ground chicken breast
1/4 cup finely chopped celery
1/4 cup shredded carrot (I didn't have any on hand, so I just increased the celery & onion)
1/4 cup finely chopped sweet onion
2 large egg whites, lightly beaten
1/4 teaspoon salt
1/2 cup crumbled reduced fat blue cheese
Directions:
Preheat oven to 350F. Lightly mist a 9” x 5” x 3” nonstick loaf pan with olive oil spray.
Combine oats and milk in a medium size mixing bowl. Mix well. Let stand for 3 minutes or until oats are softened. Stir in hot sauce until well mixed. Add chicken, celery, carrots, onion, egg whites, and salt. With fork, mix ingredients well. Add blue cheese and gently mix.
Transfer mixture to pan and spread so that top is flat. Sprinkle on a couple shakes of hot sauce and spread evenly. Bake 35 to 40 mins or until chicken is no longer pink. Cut into 8 slices. Makes 4 servings.
Nutrition Facts: 263 calories per serving, 35g protein, 14g carbohydrates, 6g fat (2g saturated fat), 74mg sodium (Note: 2 slices = 1 serving.)
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