Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Thursday, April 9, 2009

Blueberry Muffin Round Robin

So I was the lucky girl who got to participate in Aleta's Blueberry Muffin Round Robin. This is how it worked. Whoever wanted to participated in taste testing signed up and whoever wanted to submit their blueberry muffin recipe as the BEST RECIPE EVER could do so. I was assigned Recipe A and Recipe C to make and test. It's a hard life I lead.

First up, Recipe A (These recipes are halved. To make a full dozen, double it).

1 cup flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp kosher salt
1/4 cup chopped pecans
1/4 cup buttermilk
1/4 cup oil
1/2 egg (2 tbsp-I beat the egg then measured it out)
1/4 tsp vanilla extract
1/2 cup fresh blueberries

1/4 cup dark brown sugar packed
1 1/2 tbsp melted butter
2 tbsp finely chopped pecans

  1. Preheat oven to 375.
  2. Combine flour, granulated sugar, baking soda, cinnamon, salt, and pecans in a large bowl.
  3. Whisk buttermilk, oil, egg, and vanilla in a small bowl. Add wet ingredients to dry ingredients; stir just until combined. Gently fold in blueberries. Allow batter for 15 minutes before dividing evenly among paper-lined muffin cups.
  4. Combine melted butter and brown sugar in a small bowl. Spoon 2 tsp over each muffin, then sprinkle with 1 tsp of finely chopped pecans.
  5. Bake muffins at 375 for approximately 20 minutes or until a toothpick in the center comes out clean. Cool on a rack for at least 15 minutes before serving.

Now up, Recipe C.

1 cup flour
1/4 cup & 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp ground nutmeg
2 tbsp unsalted butter, melted
1/2 cup & 2 tbsp milk
1/2 egg (about 2 tbsp-I beat the egg and then measured it out)
1 cup fresh blueberries
1/2 tbsp lemon zest

1/4 cup sugar
2 tbsp & 2 tsp flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbsp butter, softened

  1. Preheat oven to 375.
  2. Make the batter by combining the flour, sugar, baking powder, salt, nutmeg, butter, milk and egg. Blend with an electric mixer. Gently fold in the blueberries and lemon zest. Set aside.
  3. For the topping combine the first four ingredients. Cut in butter until the mixture resembles coarse cornmeal.
  4. Grease muffin tins. Spoon batter into tins (fill 2/3 full), then top with streusel mixture. Bake on middle rack approximately 20-25 minutes.

So I taste-tested, I took both to my pals Jen and Kelly and they taste-tested and I had hubby taste them. BY FAR the winner was. . .


SERIOUSLY GOOD. I'm not even kidding people. You need to make this. Both of the recipes were actually good. Hubby preferred Recipe C, but the rest of us were all about A. I think it was the brown sugar that put Recipe A over the top. I will be making these again and again and again.

Friday, March 27, 2009


I bought the Hungry Girl book awhile back and have been slowly making meals from it. The thing that I really like about this book is that everything is given to you in directions for one serving. Which is great when you just want to make lunch for yourself. And everything has been really good too.

I had a hankering for Chinese food and decided we needed to venture out and make some of our own. On the menu, Orange Chicken (recipe coming tomorrow!) and Hungry Girl's Shrimpylicous Egg Rolls. Good stuff my friends. Both recipes need a few minor tweaks but all in all really good.

Shrimpylicious Egg Rolls

  • 6 large square egg roll wrappers (found in the refrigerated section of the supermarket, usually by the tofu)
  • 4 cups dry coleslaw mix
  • 1 6-oz. can tiny shrimp, drained
  • 1/2 cup canned water chestnuts, drained and sliced into strips
  • 1/2 cup bean sprouts, chopped
  • 2 scallions, chopped
  • 1 stalk celery, thinly sliced width wise
  • 2 tsbp. light or low-sodium soy sauce
  • 1 tsp crushed garlic
  • 1/2 tsp. ground ginger
  • 1/8 tsp. salt
  • dash pepper

  1. Preheat oven to 375.
  2. Place slaw mix in a microwave-safe bowl and 2 tbsp. of water, cover and microwave for 2 minutes. Drain any excess water, and transfer slaw mix to a large bowl.
  3. Add all other ingredients except the wrappers, mix well and set aside. (For more intense flavor, allow mixture to marinate in the fridge for 20 minutes)
  4. Prepare a large baking sheet by spraying it lightly with nonstick spray.
  5. Place two egg roll wrappers on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto each wrapper, in a row a little below the center. Moisten all four edges of each wrapper by dabbing your fingers in the water and going over the edges smoothly.
  6. Fold the sides of each wrapper about 2/4-inch towards the middle, to keep the mixture from falling out of the sides. Then roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water.
  7. Carefully transfer egg rolls to the baking sheet. Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time.
  8. Spray the tops of the egg rolls with nonstick spray. Baking in the oven for 25-30 minutes, until golden brown. Allow to cool slightly and serve with sweet & sour sauce.

Tuesday, March 24, 2009

Fish & Chips

I have been craving fish and chips. Specifically the one's I had in Ireland many, many, MANY years ago. They were SO good. Crispy and a little sour with the vinegar. And ever so fattening. So I decided to get what I wanted with a little less fat.
So I did a little search, found a recipe and tried it out. And it was goooooooood. And super easy. Make them for your kiddies and serve them with tater tots! My hubby isn't much of a fish eater but even he was a fan of these! I scrounged this recipe up from Weight Watchers, and for those of you who care it is supposed to serve 4 for 5 points each.

Fish & Chips


  • Cooking spray
  • 2 medium potatoes, peeled and cut into 8 wedges each
  • salt
  • black pepper
  • 1/2 cup fat-free milk
  • 1 tbsp Dijon mustard
  • 1/2 cup seasoned dried bread crumbs
  • 1/2 cup all-purpose flour
  • 20 oz uncooked cod, four 5 oz fillets
  • red wine vinegar


  1. Preheat oven to 400. Coat 2 large baking sheets with cooking spray.
  2. Place potato wedges on one baking sheet and lightly coat with cooking spray; season to taste with salt and pepper. Bake until golden brown and tender, about 45 minutes.
  3. Whisk milk and mustard together in a shallow dish. Place bread crumbs in another shallow dish and put flour in a third shallow dish. Season both sides of fish with salt and pepper.
  4. Place fish in the flour and turn to coat. Then place fish into milk mixture and turn to coat. Finally place fish in the bread crumbs and turn to coat.
  5. Place fish on the second baking sheet and lightly coat with cooking spray. Bake until fish flakes easily with a fork, about 10 to 15 minutes.
  6. Serve fish and potatoes with the red wine vinegar on the side.

Thursday, February 19, 2009

Easy Breezy Chicken Pot Pie

I'm a little family of two. Well, three if you count the dog but she eats kibble. So that means cooking for two. Which sucks. Most of the recipes out there are for four or more people which means a lot of leftovers. And my hubby is not a big fan of leftovers. Plus, we are eating a whole lot healthier in this house so there are definetely some challenges. So I'm working on coming up with two people recipes that are YUMMY and HEALTHY. Not always the easiest thing to do but I will prevail! As I do I'll share my recipes with you here! First up, chicken pot pie.

Easy Breezy Chicken Pot Pie

2 chicken breasts
1 can of 99% Fat-free Cream of Celery soup
1 steamable bag of mixed veggies
1 can of Reduced Fat Crescent rolls
Lawry's Seasoning Salt
Mrs. Dash Garlic & Herb

1. Preheat oven to 350.

2. Chop up the chicken breast and throw it in a frying pan with a little bit of Pam. Season with Lawry's and pepper. When almost done add some Mrs. Dash. Cook until lightly brown.

3. While the chicken is cooking, steam your bag of veggies.

4. Mix the chicken, soup and veggies together. Put into a baking pan and bake for 20 minutes stirring half way through. You want your mixture to just start bubbling.

5. While your chicken mixture is cooking open up your can of rolls. Pinch the seams together and put four of the rolls on the bottom of a 9-inch baking dish. Add your chicken mixture when it is done cooking and place the other four crescent rolls on top of the mixture. Cook for 15 to 20 minutes or until the top is golden brown. Enjoy!

Friday, January 16, 2009

Chili-Beef Tacos

I'm so happy to be cooking again (No comments from the peanut gallery! I'm looking at you Michelle!)! After a few months of not being able to do it I'm enjoying expanding my culinary knowledge. Plus I'm cooking a lot healthier these days so I've got lots to share. And for you seasoned cooks don't get annoyed with my step-by-step instructions. It makes it so much easier when you cook a recipe for the first time in my opinion. Today it's Chili-Beef Tacos. Yum. I don't know about you but Mexican food is my FAVORITE. I'm not saying these are real authentic or anything but hey, there's a taco shell in there! Enjoy!

Chili-Beef Tacos
serves 4

2 TBSP chili powder or Mexican seasoning
1/2 tsp ground cumin
1 tsp olive oil
1 small onion, chopped
2 medium garlic cloves, minced
8 oz uncooked lean ground beef
8 oz canned tomato sauce
8 oz canned kidney beans, rinsed and drained
8 taco shells
4 tbsp reduced-fat sour cream
4 tsp cilantro, fresh, chopped

Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds. Add oil to skillet and heat; add onion and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 3 minutes. Add beef and cook until cooked through, about 5 minutes. Add tomato sauce and beans; cook 5 minutes more or until heated through (To turn up the heat you can toss in some chopped chipotle peppers with the tomato sauce). While your meat is cooking the last 5 minutes heat up your taco shells. Fill each taco with the beef mixture, sour cream and sprinkle with cilantro. Dinner is served!

This recipe is WW, so for those of you who care. . .each taco shell gets filled with 1/4 cup of beef, 1/2 TBSP of sour cream and 1/2 tsp of cilantro. Each serving is two tacos and is worth 6 points.

Tuesday, January 13, 2009

Chicken & Spinach Calzone

I read a lot of blogs. A LOT. And I would say a quarter of them are food/cooking blogs. That's a lot of recipes. One of my favorite cooking blogs has to be We Are Not Martha. These girls whip up some pretty tasty stuff and often it's not all that bad for you. And most of the recipes are very user friendly. I tested out one of their recipes a few days ago and it was really good. Hubs enjoyed it too. The original recipe is from the Mayo Clinic of all places and I followed that one more exactly than the one on We Are Not Martha. Without further ado:

Chicken & Spinach Calzone.

2 teaspoons olive oil
1 pound boneless, skinless chicken breasts1 package
(10 ounces) frozen chopped spinach, thawed and drained
8 ounces part-skim ricotta cheese
1 teaspoon minced garlic
1 tablespoon chopped parsley
4 teaspoons Parmesan cheese
2 egg whites, divided
1 frozen whole-wheat bread dough loaf (16 ounces), thawed, not risen

Preheat the oven to 350 F. Lightly coat a baking sheet with cooking spray.
In a large, nonstick frying pan, heat the olive oil over medium-high heat. Add the chicken and saute, turning occasionally until golden brown, about 10 to 12 minutes. Set aside to cool. When cool to the touch, cut the chicken breasts into cubes. Set aside.
In a small bowl, combine the spinach, ricotta cheese, garlic, parsley, Parmesan cheese and 1 of the egg whites. Mix until well blended. Set aside.
In another bowl, using a wire whisk or fork beat the remaining egg white lightly.
Cut the bread dough into 6 equal-sized pieces. On a floured surface, press each piece into a circle. Using a rolling pin, roll each dough piece into ovals 8 inches long and 6 inches wide. Brush the edges of the dough ovals with the lightly beaten egg white.
Place 1/6 of the chicken cubes in the center of each oval. Add 1/6 of the spinach mixture to each. Fold the dough over the filling, pressing the edges together. Crimp with a fork and place on the prepared baking sheet. Bake until browned and crispy, about 15 to 20 minutes. Serve immediately.

Tuesday, July 1, 2008

I need a drink!

Recipe that is! I'm looking for a yummy, easy drink for the 4th. COCKTAIL! Or at least something I can throw some Vodka in! So send them my way peeps! I'm in need! And after ALL I give you. . .

Tuesday, January 29, 2008


I made some YUMMY food tonight. And I totally forgot to take pictures. I suck. BUT I did want to share the recipes! Because they are DELISH! I stole all these from a very old Rachel Ray magazine (yes, I know Mamasita, you HATE her, but it's good stuff!), so ENJOY!

Spicy Honey-Glazed Chicken
(I cut this recipe in half b/c there is only two of us)
1/4 cup of Extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 cup honey
2 teaspoons hot pepper sauce
1/2 teaspoon chili powder
1 teaspoon lemon juice
8 skinless, boneless chicken breasts (about 4 pounds)
1 pineapple - peeled, cored & cut into 8 thick rings (or buy canned like I did!)

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minutes. Remove from heat, stir in the lemon juice and set aside.

2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons of olive olil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked trough, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.

3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.

Serve with:

Grilled Corn with Parmesan Butter
1 stick (4 ounces) butter, softened
1/2 cup finely grated parmesan cheese
1/2 teaspoon pepper
6 ears corn, husked
2 tablespoons extra-virgin olive oil

1. In a medium bowl, beat together the butter, cheese and pepper until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days.

2. Preheat a grill or grill pan to medium-high. Cut the corncobs in half. Brush them lightly with olive oil and grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes. Cut the chilled butter into small pieces and serve with the corn.

And for dessert:

Berry Cakes with Cinnamon Whipped Cream
1 stick (4 ounces) unsalted butter, softened
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons plus 1 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup mixed fresh berries, plus more for garnish
2 tablespoons canfectioners' sugar
1/2 teaspoon ground cinnamon

1. Preheat the oven to 350. Lightly grease a muffin pan. Using an electric mixer, beat the butter and 3/4 granualted sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 tablespoons cream, the vanilaa and the salt and mix until combined, scraping as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.

2. Spoon the batter into each muffin, cup and about three-quarters full. Top each cake with a few berries and sprinkle the remaining 1 tablespoon granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.

3. In a small bowl, whip the remaining 1 cup cream with the confectioners' sugar and cinnamon until soft peaks form. Serve with the cakes.

Enjoy people!!

Tuesday, January 15, 2008

Yummy for my tummy

I think the Hubby liked dinner tonight. I did good! I took a little of that recipe and a little of that recipe and made my own! YEA ME!!

Bree's Breakfast Casserole
2 medium potatoes chopped into small squares
1/2 medium white onion chopped
1/2 polish sausage chopped
1/2 cup of milk
3 eggs
Cheddar cheese
Monterey Jack cheese

After you chop up your potatoes put them in the microwave them and zap them for about 5 minutes. Meanwhile saute your onions until they are slightly brown. Add your sausage for about 2 minutes. Preheat your oven to 325.

Once your potatoes are done put them in your baking dish and put them in the oven for 25 minutes. After they are done add your onion/sausage mix and stir. Add milk and stir. Sprinkle about 1/2 cup of cheese in and stir. Beat eggs with salt and pepper and then stir into the baking dish. Add as much cheese as you want. Place in oven and back for 30 minutes. AND VIOLA!

I realize I probably didn' t type this recipe up just like I should but it's how I made it! And it was GOOOOOOOOOOOOODDDDDDD!!!