Sunday, October 31, 2010

Menu Plan Monday - November 1 - November 7, 2010






I have a CSN Review coming up!  There are so many things I need! We don't have dining room table, we have a super long counter with kitchen bar stools that desperately need replacing!  Plus there are a ton of kitchen appliances that I need too!  Oh, decisions, decisions!  I'll let you know soon!  :-)

We didn't get to the Southwest Roast last week.  I have a couple of roasts frozen in the freezer and I thought I'd get to it.  I forgot to take it out of the freezer and by the time I thought of it, it was too late to stick it in the crock pot.  Oh well.  We might just get to it on Sunday. 

Tuesday we're having breakfast for dinner.  It's still up in the air whether or not I'll get creative with a pancake recipe or if it will be just plain old pancakes.  We'll see how the day goes!  I know I have several pancake recipes that I want to try out!

Sorry I don't have recipes for new recipes, I'll be posting them in a few weeks.

Monday: General Tso's Chicken, brown rice, broccoli

Tuesday: Pancakes, hashbrowns, ham, fruit

Wednesday: Buffalo Chicken Chili

Thursday: Leftovers or quesadillas

Friday: Southwestern Black Bean Pizza

Saturday: Butternut Squash Soup & Grilled Cheese

Sunday: Southwest Roast & baked potatoes

This is linked with Menu Plan Monday at I'm an Organizing Junkie


Saturday, October 30, 2010

German Sauerkraut Chocolate Cupcakes





Oh yes, I did!!

Joanne from Eats Well with Others announces that this month, for Regional Recipes, we're going to Germany. I'm good with that, so I start browsing for recipes.

That's when I saw it. 

Sauerkraut Chocolate Cake.  Really?!  Should I?!  Could I?!  Would I?!  Oh, yes.  I totally would.  They deserved it.

Who?  My family. 

Now, don't get me wrong. I LOVE my family dearly.  It's just their narrowminededness about food drives me crazy! (yes, I know, I invented a new word). I'm tired of having to give a list of ingredients before they taste something. 

Plus, sauerkraut has been kinda like a private joke in this family for a long, long time.  Long story short, my family is obsessed with Weird Al and he sings an 11 minute song called Albuquerque where he protests his hatred for sauerkraut and my kids have this song memorized.  Yes, they memorized an 11 minute song about sauerkraut. 

So I made them sauerkraut cupcakes.  Seriously, the stress from the week just vanished as I saw them gobble them up and literally fight over the last one. 

Should I have felt bad for enjoying this deceit THAT much?  Maybe.


The cupcakes were delicious.  Seriously tasty.  They were a bit crumbly but I think that was my fault as I accidentally melted the butter instead of just softening it, I think that changed the texture.

They were super chocolaty and one of the best chocolate cupcakes I've ever had.  I didn't eat mine with frosting, I really wanted to taste the cake and there was no hint of anything different.  Just chocolate.

Oh and yes, I did eventually tell the family what the secret ingredient was.  After the cupcakes were gone.  Oh, you should have seen their faces... 



Chocolate Sauerkraut Cupcakes Recipe
Recipe from Allrecipes

3/4 cup drained and chopped sauerkraut
1 1/2 cups buttermilk
2/3 cup butter
1 3/4 cups packed brown sugar
2 tsp. vanilla
2 eggs
2/3 cup cocoa powder
2 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350.  Grease and flour a 9 x 13 in pan or cupcake pan, as I did.  Sift cocoa, flour, baking powder, baking soda and salt together and set aside.  In a separate small bowl, combine buttermilk with sauerkraut and set aside. 

In a large bowl, cream butter, brown sugar and vanilla until light and fluffy.  Add eggs and beat in.  Add flour mixture alternately with sauerkraut mixture.  Beat only until blended. 

Pour batter into pan or 3/4 full with cupcakes.  Bake in 9 x 13 pan for about 45 minutes or about 25 minutes for cupcakes or until toothpick inserted comes out clean.  Cool and frost. 
German chocolate frosting would have been perfect but I only had chocolate on hand. 


Thursday, October 28, 2010

Chile Verde in the Slow Cooker







This is a great slow cooker meal. It makes a lot of food with many possibilities.  My husband put his on a baked potato, I put mine on a tortilla as a wrap.  The next day, I put it on lettuce as a salad. There were seriously so many ways I enjoyed this. It may not look pretty but it was so delicious.
   



Chile Verde Recipe
Adapted from A Year of Slow Cooking

3 1/2 lbs. chuck roast
1 green pepper, diced
1 poblano pepper, diced
1 onion, diced
1 can chiles, (4 oz)
1 can diced tomatoes (14.5 oz)

10 tomatillos, diced (peel off outer wrapper)
4 cloves of garlic
2 tsp. salt
2 tsp. cumin
2 tsp. sage
1 tbsp. oregano
1/2 tsp. red pepper flakes
1/4 cup chopped cilantro

Trim any visible fat from the meat and chuck it into the crockpot.  Add diced peppers, onion and tomatillos.  Pour in chiles and tomatoes.  Add spices. Stir a bit to get spices all over the meat.  Add chopped cilantro over the top.  Cover and cook on low for 8 - 10 hours or until meat shreds easily. 

OR

Let meat and everything else cook on low overnight, then shred and keep in the crock pot to let the flavors come together more.  This way you can taste and season accordingly. 



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Wednesday, October 27, 2010

Chunky Cinnamon Red Hot Applesauce



We love to go apple picking.  We've gone the last few years but our favorite orchard was hit by hail and weren't open for picking this year. So this year we didn't go.  I've been picking up apples on sale like crazy. 

I've made a few batches of applesauce this year in the slow cooker.   My kids for the most part are purists and just like apples with a bit of sugar and cinnamon.



Me? I like it a bit different. 

I put Red Hots in there as a sweetener and it worked really well.  The apples I had were really tart so I ended up adding a bit of sugar. I don't like it overly sweet but not too tart either. 

The flavors worked well with this. 

If you only have a small crockpot, I recommend you halve the recipe. I have a 6 or 7 qt. crock pot so it fit the whole 5 lb. bag of apples fine. 



Chunky Cinnamon Applesauce Recipe

5 lbs. bag of apples, peeled and cut into chunks
6 tbsp. red hots
1 tbsp. butter
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
3 tbsp. water or apple cider
2 tbsp. sugar (more or less depending on taste)

Combine everything in a crock pot (use a big one) and cook 4 hours on high or 7 - 8 hours on low until apples have softened and candy has dissolved.  Mash slightly, leaving chunks and serve. 

More snacks!

Pumpkin Cream Cheese Dip

Spicy Roasted Chickpeas

Cinnamon Apples


Tuesday, October 26, 2010

Apple Onion Pizza




I was afraid when I decided to make this pizza, that I would be the only one eating it.  Well, my brother loved it too and we've since made it again for friends.

It was a hit.  Everyone loved it. Well, the kids thought it was strange but well, kids ARE strange. 


I used the same crust recipe that I used for my Buffalo Ranch Chicken pizza.  I'm really loving this crust! 


What also surprised me about this pizza is how heavy it is. Like taking it out of the oven takes some muscles.  I guess putting several pounds of caramelized onions gets really heavy! 

The more the better though!  It was delicious!



Caramelized Onion and Apple Pizza Recipe

No rise wheat crust:
1 cup all purpose flour
1 cup whole wheat flour
1 packet of yeast or 2 1/4 tsp. yeast
1 tsp. salt
1 cup very warm water

Mix the warm water and yeast and let sit for a couple of minutes.  Add the flour and salt and mix. Add more flour until it isn't gooey sticky and is easy to spread or roll.  Spray a large baking sheet with cooking spray and spread your crust on it.  Prebake for about 5 - 7 minutes at 400.  Add pizza toppings.

Pizza:
1/2 cup BBQ sauce
2 onions, halved and thinly sliced
1 tbsp. olive oil
1 apple, thinly sliced
2 cups sharp cheddar cheese

Place oil in pan, add in onions and cook until soft and brown, turning as needed, about 20 - 25 minutes.

Make and bake crust as directed above.  Spread crust with bbq sauce, add onions, cheese and apples.  Cook for another 10 minutes until golden brown and cheese is melted. 

Total calories = 1901 calories
4 servings = 475 calories per serving
Apple Onion Pizza + 3 Buffalo Chickpea Patties + ranch = 769 calorie dinner

Check out my recipe for the Buffalo Chickpea Patties on Our Krazy Kitchen!



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, October 25, 2010

Firehouse Chili with Corn Bread




Isn't chili just perfect fall food? 

I especially love cooking it in the slow cooker.  It's smell permeates the entire house and is so welcoming and comforting. 

Then, eating it is like warming from the inside out. 

Perfect fall food.


Firehouse Crock Pot Chili Recipe
Adapted from One Perfect Bite

1 lb. ground turkey or ground beef
1 lb. stew meat
2 cans kidney beans, drained
1 can black beans, drained
1 onion, chopped
1 green pepper, chopped
2 tbsp. butter
1 small can tomato paste
1 (15 oz) can tomato sauce
2 can Rotel tomatoes
1 can beer
5 tbsp. chili powder
2 tsp. cumin
1 tsp. sugar
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. crushed red pepper flakes
1 tsp. italian seasoning
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
2 cups chicken broth (or water)

Brown ground turkey, place in crock pot.  Brown stew meat in butter with onion and bell pepper.  Put stew meat,onion and peppers in crockpot.  Add 1 can kidney beans, black beans, tomato paste, sauce, beer and all seasonings to slow cooker and mix well.  Add chicken broth.   Cook for about 7 - 8 hours on low.  About an hour before serving, add reserved can of kidney beans.

Total calories = 3180 calories
12 servings = 265 calories per serving

Served with Amish Corn Bread



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Sunday, October 24, 2010

Menu Plan Monday - October 25 - October 31, 2010



Last week we ended up eating plain old quesadillas rather than the new recipe for the sweet and spicy chicken wraps so I am hoping to get to them this week.  I also didn't end up making the turkey brunch casserole so that will happen this week as well. 


Monday: Turkey Brunch Casserole (didn't get to it yesterday)


Tuesday: Sweet & Spicy Chicken Wraps, cheese quesadillas for kids


Wednesday: Polka Dot Pasta


Thursday: leftovers, pancakes for the kids


Friday: Southwest Roast, baked potatoes


Saturday: Mall of America with the family, eating out


Sunday: Hamburgers and hot dogs,


This is linked with Menu Plan Monday at I'm an Organizing Junkie


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Saturday, October 23, 2010

Amish Corn Bread





Back with the Amish bread!  This time, it's corn bread!

The batter was very thin so I was skeptical. 

Also, the recipe that I had called for a 9 in. pan but all I had was an 8 in. pan. 

So this was a bit of an experiment and I wasn't sure how it would turn out. 


I pulled it out after 30 minutes and it looked gorgeous. I snapped a quick picture but then realized it wasn't quite done in the middle.  It needed another 5 - 7 minutes, tops. So I put it back in the over.  I started working on a science project with my son and forgot about the corn bread. It stayed in there for about 15 more minutes.

Sigh.

So it was overcooked. It still wasn't too bad though. I'm glad I snapped a picture of the top when it first came out as it was much darker 15 minutes later and not as pretty.

The inside was interesting.  The top 1/3 was lighter in color than the rest. Not sure if something separated or what. It tasted great so despite the flawed cook, I will totally make this again!!

Served with Firehouse Chili

Check out my eCookbook giveaway!

Here's some more Amish bread creations:
Week 1 - Cinnamon Bread
Week 2 - Almond Joy
Week 3 - White Chocolate Almond Craisin
Week 4 - Pistachio Pineapple Coconut
Week 5 - Butterscotch Chocolate
Week 6 - Lemon Raspberry or Blueberry
Week 7 - Banana Cream
Week 8 - Oreo
Week 9 -  German Chocolate with Coconut Pecan Frosting
Week 10 - Chocolate Covered Cherry
Week 11 - Peaches and Cream
Week 12 - Chocolate Coconut Cream
Week 13 - Strawberry Cheesecake
Week 14 - Apple Cinnamon Streusel Cake
Week 15 - Amish Pancakes


Amish Corn Bread Recipe

1 cup Amish Starter
2 eggs
1 1/2 cup milk
2 tsp. sugar
1/2 cup flour
1 1/2 cup cornmeal

Combine above in a large bowl, stir for about 2 minutes until well mixed. 

Add:
1/4 cup oil
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder

Mix well.  Pour into an 8 x 8 pan sprayed with cooking spray.  Bake at 400 for 30 - 35 mintues.

This is linked with:
Just Something I Whipped Up from The Girl Creative

Thursday, October 21, 2010

Sweet & Spicy Big Veggie Pot





I got this recipe from the Hungry Girl site.  She has some awesome lo cal recipes. This is my favorite.  Love how it's in the crock pot too!

It's a giant big ol' pot of veggies with a delicious thick pumpkin sauce.  AND. It is incredibly low calorie and healthy!  (maybe this will make up for all the stinkin' amish bread creations I've been making!) 




I stuck fairly close to the recipe but I don't think there would be a right or wrong way to make this.  You could throw pretty much anything in there.

This also makes a lot.  Really a lot.  But considering the whole crock pot is only like 900 calories, I think it's okay. My husband wasn't enthused by the lack of meat and the "funky" vegetables.  What does he know anyway!  My brother and I loved it!

The first night, I just ate it straight up, in a bowl.  Despite it's lack of protein, I found it quite filling.  

The next evening, I cooked some chicken tenders to go along with it.  The kids ate their chicken tenders plain, I mixed mine with the veggies. Very tasty. 




The next day for lunch, I took some leftover chicken, a toasted tortilla and made myself a wrap.  This was awesome too!  So we have one huge pot of veggies and 3 days worth of meals, all different ways. Very nice.  My brother ate several wraps like this too so this pot went a long way!






Sweet and Spicy Big Veggie Pot Recipe
Adapted from Hungry Girl

1 1/2 cups butternut squash, peeled and cubed
1 lb. eggplant, peeled and cubed
1 1/4 lbs. cabbage, cored and cut in chunks
1/2 lb. zucchini, sliced (about 1 large or 2 small)
1 large onion, chopped
1/2 lb. carrots, chopped in chunks (about 1 1/2 cups)
15 oz. canned pumpkin
1 can (6 oz) tomato paste
2 tbsp. brown sugar
1 tbsp. garlic
1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. cayenne
1/4 tsp. ginger
1/4 tsp. cumin
1/2 tsp. chili powder

Place all cut veggies in a large slow cooker. Combine pumpkin, tomato paste and spices in a small bowl and dump on top of the veggies. It will be very, very full but will cook down. Gently stir. Cook on high for 3 - 4 hours or 6 - 7 hours on low.

Total calories = 910 calories
10 servings = 91 calories per serving




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Wednesday, October 20, 2010

Oven Fried Onion Rings




I can tell you where all the best onion rings are served.  I can tell you which ones are too greasy, too thick, too thin, too crumbly.  Everything.  I know onion rings. I love onion rings. 

I think I had made homemade onion rings many, many years ago from a packet of breading and was completely unimpressed. 

I've also had my share of frozen onion rights, some are okay, some are barely edible.

So I found this recipe for baked onion rings.  The breading sounded different than ones I've tried in the past. I knew they wouldn't be the same as deep fried onion rings but hey, I'm trying to eat a little healthy here, right? 
 


This wasn't an unbelievably healthy breading but I figured it would be a tasty breading.  It was.

I loved these!

One thing that is deceptive is how many onion rings you get from one large onion.  I thought,

"Only one onion?  That can't be right!".

Oh yes, it can. We didn't even use all of it. 

That might have been also because I had a hard time with the breading. The first pan of onion rings worked perfectly.  But by the time my breading got gooey with the wet mixture, it wouldn't stick to anything.  

I looked up the source of this recipe and it turns out she made some adjustments and she throws her crumbs in the food processor and makes them finer so they stick better and she no longer has the issue with it turning to goop.   I haven't tried this method but I certainly will next time. 





Oven Fried Onion Ring Recipe
Adapted from Brown Eyed Baker

1 - 2 large yellow onions, sliced into rings, save small pieces for something else.
1/2 cup flour, divided
1/2 cup milk, room temperature
1 egg, room temperature
Dash of chili powder
Dash of cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
1 sleeve of saltine crackers (about 30), crushed
3 - 4 cups kettle cooked potato chips, crushed
Olive oil

Preheat the oven to 450.  Drizzle a couple of tbsp. olive oil on baking pans.  Bake for about 8 minutes or until oil is HOT but not smoking. 

While the baking sheets are in the oven prepare 3 bowls. 

Bowl 1: 1/4 cup flour.
Bowl 2: Egg, milk, 1/4 cup flour and spices.
Bowl 3: crushed potato chips and crushed saltines. 

Dip onion rings into bowl 1, then bowl 2, then bowl 3.  Set aside on a plate while waiting for your pans to heat in oven.  Repeat with each piece of onion. 

Remove baking sheets from the oven and tip to coat evenly with oil.  Place the onions on the hot baking sheets and bake for about 15 minutes at 450, flipping halfway.  Serve immediately.

I didn't get a calorie count on these. I also didn't use all the ingredients in my bowls as my crumbs got goopy and I had to throw a lot away. 

She recommends that you process the crumb mixture in a food processor so they are finer and will stick better and hopefully won't get goopy.  I have yet to try this but it sounds like good advice!

More side dishes!

Sweet Potato Fries

Carrots with Maple Balsamic Browned Butter

Cheesy Butternut Squash Bake


Tuesday, October 19, 2010

Slow Cooker Buffalo Chicken Wraps




You want quick and easy?  You got it!

You want something super, duper tasty!  This is it!

This may be my new favorite meal.  It took very little effort and it was SO good! 



I've grown to love Frank's Buffalo Hot Sauce.  I've only fairly recently entered the world of buffalo wing sauce and I ain't leaving anytime soon!   


I spooned a bit of light ranch over mine because I am a condiment junkie.  Hubs thought his was fine as it was.  Blue cheese would be good too.





Buffalo Chicken Wraps Recipe

2 lbs. boneless skinless chicken breasts
1/2 tsp. salt
3/4 cup Franks Buffalo Wing Sauce
3/4 cup ranch dressing, light
10 - 100 calorie whole wheat tortillas
Lettuce

Place chicken and salt in the crockpot.  Cover and cook for 6 - 7 hours on low.  Remove chicken and empty crock pot of water. Shred the chicken and add back to the slow cooker.  Mix ranch and buffalo wing sauce in a small bowl.  Add the sauce to the chicken and stir.  Serve on tortillas with lettuce.

Total calories = 2755 calories
10 servings = 276 calories per wrap

**I didn't measure how much meat went on the tortillas but I THINK that we got 10 wraps out of this.

More buffalo sauce recipes!

Sloppy Buffalo Joes

Buffalo Chicken and Potatoes

Buffalo Chicken Pizza



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, October 18, 2010

Sweet, Sticky & Spicy Chicken





My brother loves this meal. Well, we all did but he particularly likes it. Every time I make chicken now, he compares it to this.  He'll say something like "This is good but not as good as that other chicken".  This is the other chicken he means.

It is good. Very good. 

I would like to play around with the hot sauce.  All I had was Tabasco and Franks buffalo wing sauce so I opted for the buffalo wing sauce.  It was delicious and slightly spicy. But I would still like to try out something different.  My brother will probably yell at me for messing up something already good.  Oh well. 


I doubled the sauce as we like things saucy and I like to drizzle a bit of sauce over my broccoli.  I'm glad I did as it doesn't make a ton of sauce.  Make more if you want. I told you, it was good!  :-)




Sweet, Sticky & Spicy Chicken Recipe
Adapted from Allrecipes

2 tbsp. brown sugar
1/4 cup honey
1/2 cup soy sauce
1/2 tbsp. ginger
1 tbsp. garlic
3 tbsp. hot sauce (I used Franks Buffalo Wing sauce)
Salt and pepper
2 lbs. chicken breast tenders or strips

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.  Lightly salt and pepper chicken strips.  Heat pan with cooking spray, add chicken and brown on both sides, about a minute or so on each side to get a good sear.  Pour sauce over the chicken.  Simmer uncovered until sauce thickens and chicken is done, about 10 minutes.  Serve with rice and veggies.

Total calories = 1525 calories
6 servings = 254 calories per serving

Sweet, Sticky & Spicy Chicken + Broccoli + 1/2 cup brown rice = 414 calorie dinner 

More recipes you might like!

Chicken Egg Foo Yung

Sweet and Spicy Chicken

Thai Peanut Pork


Calories calculated from calorieking.com. Some numbers are approximate and rounded.


Sunday, October 17, 2010

Menu Plan Monday - October 18 - October 24, 2010





Monday:  Family meeting, out to eat (presuming the boys aren't still stuffed up and coughing!)

 Tuesday:  Sweet & Spicy Chicken Wraps


Wednesday: Turkey, potatoes, green beans


Thursday: Turkey leftovers, probably on a quesadilla.  Spaghetti for the kids.


Friday: Southwest Sloppy Joes & butternut squash

Saturday: Asian Broccoli Slaw Turkey Wraps


Sunday:  Turkey brunch casserole

This is linked with Menu Plan Monday over at I'm an Organizing Junkie

Saturday, October 16, 2010

Amish Bread Pancakes






Pancakes are pretty much my kid's favorite food.  They seriously would be fine with pancakes daily. 

Uh, actually, I'm pretty sure they HAVE had pancakes daily some weeks. I usually make a huge batch and keep them in the frig for the kids to grab.   


I admit. I am usually a bisquick girl when it comes to pancakes. I mean, I seriously make them so often and they come together so quickly with Bisquick.

With all of this Amish starter, of course, I just had to make Amish pancakes. 

These were some of the best homemade pancakes I've had. I don't usually eat pancakes but I couldn't resist having a couple.  Especially we still had the homemade blueberry sauce from the previous week.  Delicious!!!




This is linked with Just Something I Whipped Up at The Girl Creative.

Check out my other Amish Bread!

Week 1 - Cinnamon Bread
Week 2 - Almond Joy
Week 3 - White Chocolate Almond Craisin
Week 4 - Pistachio Pineapple Coconut
Week 5 - Butterscotch Chocolate
Week 6 - Lemon Raspberry or Blueberry
Week 7 - Banana Cream
Week 8 - Oreo
Week 9 - German Chocolate with Coconut Pecan Frosting
Week 10 - Chocolate Covered Cherry
Week 11 - Peaches and Cream
Week 12 - Chocolate Coconut Cream
Week 13 - Strawberry Cheesecake
Week 14 - Cinnamon Streusel Apple Cake




Amish Pancake Recipe

About a 2 cups of starter
2 tbsp. oil
1/2 cup milk
1 egg
1 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Combine flour, salt, baking powder and baking soda in a large bowl. Set aside. In a smaller bowl, combine amish starter, oil, milk and egg.  Mix.  Add amish mixture to the large bowl and mix.  Add more milk if it is too thick.  Spoon batter onto greased griddle or pan. 

Variations:
Add 1 tsp. cinnamon for cinnamon pancakes
Add chocolate chips for chocolate chip pancakes
Add 2 more tbsp. oil for waffles

Thursday, October 14, 2010

Veggie Wraps with Caramelized Black Bean Butter





This is a recipe that I've had around for awhile. I love dip. I love beans. I love onions. So clearly I had to try this. 

I made a veggie sandwich with an awesome pesto hummus a few weeks ago. I thought this dip would be fantastic as a spread on a veggie sandwich as well.

Rather than bread, I decided to make it a wrap.  Hey, we put everything on a tortilla around here.  It was really good.  



I also ate it with crackers.  I should have made homemade tortilla chips but was wasy too lazy so I just ate it with some Ritz.  This was even better. 

The flavors in the dip are subtle but come out nicely with the salty crackers.  You can taste the hint of chocolate from the cocoa, then you get the slight tang from the balsamic vinegar. It's an excellent, intriguing combination. Not pretty but tasted awesome!



While the wraps were tasy, the complex flavors get a little lost with the veggies. It didn't stand out or anything. I prefer this as a dip to a spread. Either way, it was highly tasty!!






Caramelized Black Bean Butter Recipe

1 tbsp. olive oil
2 large onions, chopped
2 cans black beans (15 oz) rinsed and drained
1 tbsp. balsamic vinegar
1 tbsp. cocoa
1/2 tsp. salt
1/2 tsp. paprika
1 tbsp. sugar

Heat oil in pan, add onions and saute for about 15 - 20 minutes.  Place onion and the rest of the ingredients in a food processor until smooth. I threw it all in a bowl and used my immersion blender.  Serve with crackers or chips or on veggie wraps. 

Wednesday, October 13, 2010

Peanut Butter Banana Tortilla




Here's another kid project that we love to do. The kids will take turns spreading the peanut butter over the tortillas and rolling the bananas.  The best part is cutting the tortilla.  They spend a lot of time "plating" so it looks pretty.  Clearly we've watched iron chef way too many times.  

This makes an awesome healthy, filling snack too!  I've been known to eat this for lunch with a salad along with it.  If I made it for myself, I sub peanut butter for PB2, it's like 1/4 of the calories and is delicious!


The only problem is trying to keep bananas here long enough to actually make this! 

I seriously buy massive amounts of bananas and they get eaten immediately.  Clearly I gave birth to monkeys.  Uh, then, what does that make me?





Peanut Butter Banana Tortilla Recipe

1 banana
1 tbsp. peanut butter
1 - 100 calorie whole wheat tortilla

Spread peanut butter on tortilla. Place banana in the middle and roll the tortilla up.  Eat whole or cut into pieces.

Total calories = 300 calories

Total calories with PB2 = 230 calories


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Tuesday, October 12, 2010

Pepperjack Peach Chicken Quesadilla w/ Honey Lime Sour Cream




I've still been enjoying the abundance of fresh peaches!  I've been making a bunch of peach recipes and still the peaches keep coming. 

Tortillas are our go-to meal.  When in doubt, put it on a tortilla.   




I hadn't ever put peaches on a tortilla though. Love peaches so how could it be bad? 

This proved to be a highly tasty and simple meal. I knew it would be good but was surprised HOW good it turned out.  I ended up eating these for lunches for a week!


The pepperjack cheese with the slight spice paired with the sweetness of the peach was perfect.  Dipped in the honey lime sour cream made it spectacular!

We ate these with an amazing green chili chicken soup that was awesome as well.  I have this recipe posted on Our Krazy Kitchen




Pepperjack Peach Chicken Quesadillas w/ Honey Lime Sour Cream Recipe

Quesadillas:
2 large peaches, sliced in thin slices
1 cup shredded cooked chicken
1/2 cup shredded pepperjack cheese
4 - 100 calorie flour whole wheat tortillas

Honey Lime Sour Cream:
1/2 cup sour cream
1/2 tsp. lime juice (maybe a bit more)
2 tsp. honey
Combine all 3 ingredients and stir.  Chill until ready to serve.

Heat pan.  Place tortilla on pan, toasting on one side. Flip. Add 1 tbsp. cheese and 1/4 cup chicken.  Add peach slices and 1 more tbsp. cheese.  Fold tortilla in half and cut into wedges. 

Repeat with other quesadillas. Serve with honey lime sour cream.

Total calories = 1165 calories
4 servings = 291 calories per serving

Pepperjack Peach Chicken Quesadilla + Green Chili Chicken and Lime Soup = 485 calorie dinner

More quesadilla recipes!





Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, October 11, 2010

Blueberry Syrup Topping for Pancakes or French Toast





My son came up with the idea of this sauce.  He's my little chef-to-be.  Which is amazing to me as he is the pickiest eater on the planet.

What's more intriguing is he hates most sauces.  He won't eat spaghetti sauce, doesn't care for cheese sauce, no condiment in the world, casseroles are completely out of the question. He even hates homemade pizza because he can SEE the sauce go on it.  It's a mental thing, I don't even pretend to understand but that's just the way he is.  

So you can imagine my surprise when he asked to create a blueberry sauce for french toast or pancakes.  

I think he saw a show on a cooking channel and saw a woman put blueberries on french toast and they melted and he thought it was cool.  

So, of course, wanting to encourage him, I told him for sure we'd make a blueberry sauce.   


I looked around on the internet for sauces and found plenty.  We combined a couple of recipes and this is what we came up with.  It turned out great.

But would he eat it?

I was afraid his tongue would like it but his brain would have nothing to do with it. That's happened before. 

He loved it!  He did like it better with syrup along with it but he ate it.  He even wants to create a blackberry syrup next time!   







Blueberry Sauce

2 cups fresh blueberries
1/4 cup water
3/4 cup orange juice
1/2 cup white sugar (more if you like it sweeter)
1/4 cup cold water mixed with 3 tbsp. cornstarch
few drops of almond extract
1/8 tsp. ground cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice and sugar.  Stir gently and bring to a boil. 

Gently stir the water/cornstarch mixture into the blueberries so as not to mash the berries too much.  Simmer gently until thick enough to coat the back of a metal spoon, 3 - 4 minutes.  Remove from heat and stir in the almond extract and cinnamon.  Thin sauce with water if it is too thick for your liking. 

Note:  Tasting this right away, it seemed to have too much orange juice, after it sat for about an hour, it was perfect.  I recommend making this ahead of time and serving later, the blueberry taste came out more. 

Serve over french toast or pancakes.