Monday, February 28, 2011

Mexican Egg Salad with Lime Avocado




Aren't these pretty?  It's rather difficult to make something as goopy as egg salad to resemble anything close to pretty. 



The recipe asked to make the egg salad and the avocado goop separate.  I assembled one wrap and then ended up combining the avocado with the egg salad.

I'm all about simplifying.  Next time I will just throw it all in together. 


The chilies are not spicy at all, they add a wonderful flavor. These were mighty tasty!



Mexican Egg Salad Wraps
Adapted from Pillsbury

12 hard cooked eggs, peeled and coarsely chopped
1/2 cup miracle whip (or mayo)
1/4 cup celery, chopped
Salt, to taste
1 can ( 4 oz) chopped green chiles
2 medium avocados, pitted, peeled and coarsely chopped
2 tsp. lime juice
1 tbsp. finely chopped onion
1/4 cup cilantro leaves

In a large bowl, mix eggs, miracle whip, celery, salt and chiles.  Place avocado in a medium bowl, sprinkle with lime juice.  Add onion, mash with spoon.  Spread each tortilla with some avocado mixture and then spread with egg salad mixture. Sprinkle with cilantro.

or

In a large bowl, mix everything together, serve with tortillas.



One Year Ago...









Cheesy Butternut Squash Baked Ziti





Sunday, February 27, 2011

Menu Plan Monday - February 28 - March 6, 2011







Monday = Tomato Chickpea Soup, spaghetti for the kids

Tuesday -  Buffalo Chicken Wraps


Wednesday -  Hamburgers, Scalloped potatoes

Thursday - Shredded chicken sandwiches, fruit

Friday - Turkey wraps

Saturday - Science museum with friends, out to eat


Sunday -  Char Sui Pork Roast in the Slow Cooker



This is linked with Menu Plan Monday at I'm an Organizing Junkie and Friday Favorites at Finding Joy in my Kitchen.

One Year Ago...













Honey Sesame Pineapple Chicken



Friday, February 25, 2011

Chocolate Peanut Butter Cheesecake




This wasn't how my cheesecake looked. 

I know I took pictures, but I can't find them. Anywhere. 

Anna from Diary of a Ladybird graciously allowed me to use her photos of this delicious cheesecake. 

I adapted this as well.  If you've seen my cheesecakes before, you'll know that I do not own a springform pan so I make my cheesecakes in 9 x 13 in. pans.  They do not turn out near as beautiful as the one in the picture but they cook fine and taste delicious. 

If you follow her recipe and use super fine sugar and creamy peanut butter, the result will be a smooth and creamy delicious cheesecake. If you take my adaptations with what I had on hand, you will end up with a not so smooth but delicious cheesecake. 

It did seem more like a bar than cheesecake because of the consistency but seriously, this was some tasty dessert!

Thanks again Anna for the fantastic pictures you let me use!!  Check out her blog for some more tasty treats!




Chocolate Peanut Butter Cheesecake Recipe
Adapted from Diary of a Ladybird
Crust:
1/2 (14 oz.) box of graham crackers (about 2 cups, 7 oz)
1/2 cup salted peanuts
1/2 cup bittersweet or semisweet chocolate chips
3 tbsp. soft butter

Filling:
2 (8 oz) bars cream cheese (I had one light and one regular)
3 eggs
3 egg yolks
1 cup sugar (original recipe calls for superfine sugar)
1/2 cup sour cream
1 cup creamy peanut butter (I used chunky, we don't mind chunks)

Topping:
1 cup sour cream
1 cup milk chocolate chips
2 tbsp. light brown sugar

Process crackers, peanuts, chocolate chips and butter in a food processor.  Once it becomes together in a clump, dump it into a 9 x 13 in. pan. Press it on the bottom and up the sides a bit.  Put it into the refrigerator while you make the filling.

Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture. 

Pour and scrape the filling into the crust and bake for 1 hour to 1 hour 5 minutes.  Take the cheesecake out of the oven and set aside while you make the topping. 

Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over low heat.  Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.

Gently pour topping on top of cheesecake and put back into the oven for about 15 minutes.  Cool cheesecake completely before eating. 

Total calories = 7629 calories
32 pieces = 238 calories per piece
24 pieces = 318 calories per piece

One Year Ago...







Cheese Ravioli Bake with Italian Broccoli




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

Thursday, February 24, 2011

Mini Pizza Burgers


Want a quick weeknight meal?  Make pizza burgers!


We always have pizza sauce and cheese in the frig so this is easy for us.  I choose to have mine without bread but you can use rolls, bread or buns if you'd like. My husband actually put his 2 burgers on a hot dog bun cut in half.


Tonight I had ready made steak burger patties but I usually make them myself.  These were very high calorie in comparison to the ones that I usually make so I won't get these again. 

Either way, it's a delicious quick meal!




Mini Pizza Burgers Recipe

Ready Made mini burgers or homemade mini burger patties, cooked
Pizza sauce
Parmesan cheese
Mozzerella cheese

Top cooked burgers with sauce and desired cheese. Microwave until cheese is melted.  Enjoy.

One Year Ago...








Split Pea Soup with Ham



Tuesday, February 22, 2011

Apple Cider Beef Stew



There is nothing quite like a beef stew cooking in the crockpot. 

They should figure out a way to bottle up that smell permanently find a way to make your home smell that way forever.  I think I would never leave.



The sweetness of the apple juice and apple were perfect!  The only thing different I would do is add some sweet potatoes next time. 

 

This was especially good and comforting during the cold Minnesota winter days.  Actually, I'd love anytime of the year! 



Apple Cider Beef Stew Recipe
Adapted from Once a Month Mom

2 lbs. lean stew meat
3 tbsp. flour (I used gluten free)
Salt & pepper
1/2 tsp. thyme

2 cups apple cider or juice
2 tbsp. vinegar
3 potatoes, large chopped
4 carrots, chopped
2 stalks celery, chopped
2 medium apples, peeled and chopped
2 onions, chopped

Throw stew meat in a baggie with flour, thyme, salt and pepper.  Cook on stovetop until there is a nice sear on the meat.  Place in crockpot. 

Place the apple juice & vinegar in skillet briefly just to scrape up the browned bits from the pan. Put into crock pot.  Place the chopped veggies into crock pot and cook 6 - 8 hours on high or 10 - 12 on low. 

Total calories = 2921 calories
12 cups = 243 calories per cup

2 cups Apple Cider Beef Stew = 486 calorie dinner

One Year Ago...











Monday, February 21, 2011

Southwestern Butternut Squash




This was seriously one of my favorite meals. I know, I've said that a lot but seriously. Look at this. What's not to love?!


I get so sad when I see squash pair up with heavy creams, butter and sugar. It is so healthy and low calorie that all that just seems unnecessary.


Don't get me wrong, I'm all about flavor! This squash was super flavorful with just a hint of sweetness. We all loved it!

We paired this with southwestern sloppy joes with honey lime coleslaw.  I can't think of a better meal.





Southwest Butternut Squash Recipe
Adapted from Laines Recipes

1 tablespoon extra virgin olive oil
1 pound butternut squash, peeled and diced
1 onion, diced
1 teaspoon salt
1 1/2 tablespoon butter
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon chipotle chile powder
2 teaspoon pure maple syrup
1 teaspoon lime juice
2 teaspoon chopped cilantro

Heat olive oil in pan. Add the squash, onion and 1/2 tsp. salt. Toss thoroughly to coat. Cook, stirring occasionally, until squash is tender and lightly browned. About 20 minutes. Remove from heat.

In a small saucepan, melt the butter over very low heat. Add the coriander, cumin, chile powder, and the remaining 1/2 tsp. salt and cook, stirring for a minute or two to soften the spices. Add the maple syrup, simmer for 30 seconds and remove from heat. Stir in the lime juice.

Drizzle the butter mixture over the squash and stir thoroughly but gently to incorporate. Add the cilantro and fold in gently. Serve.

One Year Ago...









Very Veggie Chicken Fajitas





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

Sunday, February 20, 2011

Menu Plan Monday - February 21 - February 27, 2011





Monday - Crockpot Veggie Soup


Tuesday - Spicy Goulash in the Slow Cooker


Wednesday - Honey Lime Enchiladas


Thursday - leftovers, spaghetti & meatballs


Friday - Quesadillas


Saturday - leftovers


Sunday - Turkey, potatoes, green beans, rolls


One Year Ago...











Raspberry Glazed Rosemary Chicken Breasts


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

Saturday, February 19, 2011

Chocolate Chip Banana Amish Cupcakes



It's cupcake time again.  I've been making desserts mainly for the kids.  They like cupcakes. So cupcakes it is.


Banana and chocolate always seem to be a good mix.  The kids all enjoyed these!  They came out moist and delicious.  Although, I think the frosting was one of the best parts in the kids' opinion!




Chocolate Chip Banana Amish Cupcake Recipe

1 cup starter
1/2 cup oil
1/2 cup applesauce
1/2 cup milk
3/4 cup sugar
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 small boxes of pudding
1 cup milk chocolate chips

Spray cupcake pan with cooking spray.  Mix all ingredients together. Scoop into cupcake trays about 3/4 cups full.  Bake for 25 - 30 minutes at 350.  I got 21 cupcakes.

One Year Ago...








Carrots with Maple Balsamic Browned Butter





Thursday, February 17, 2011

Pulled Chicken Sandwiches with Dr. Pepper Barbecue Sauce





I love to make my own BBQ sauce. You can make it sweet, tangy, spicy, whatever. Most importantly, you KNOW what's in there.



I've made several different kinds of barbecue sauces. All sorts of ways.

This one is a bit different.

It's made with Dr. Pepper.



Soad isn't healthy. I know this. This is why I stopped drinking it. Yup. Cold turkey. Stopped. I don't let my kids drink it either, unless they are at a party or something.

Dr. Pepper USED to be one of my favorites.

But when I saw this recipe, it looked so intriguing, I just HAD to try it. So forgive me, but I used Dr. Pepper in this. Get over it and try it, it's really good. It was quite sweet but that's okay. Go easier on the honey if you want.



You don' taste Dr. Pepper. If I didn't tell you that there was Dr. Pepper in this, you wouldn't know. Seriously. That's what I thought was so intriguing about it!

I've seen a recipe with barbecue sauce made with rootbeer too! Shhh. Don't tell the Dr. Pepper.



We ate this meal on Arnold Select Sandwich Thins for dinner. We also had some delicious roasted cauliflower. The next couple of days, I ate it on tortillas like a wrap or over mashed potatoes for a gluten free meal. Very tasty!






Dr. Pepper Barbecue Sauce Recipe
Adapted from Simply Recipes

1 cups minced onion
1 tbsp. oil
3 cups Dr. Pepper (I used diet)
2 cans diced tomatoes
1 cup orange juice
1 cup honey
1/2 cup apple cider vinegar
1 tsp. cayenne pepper
Salt to taste

Heat the oil in pan. Add onions and saute for 5 - 6 minutes.  Add the remaining ingredients and stir well.  Simmer for 30 minutes.

Pour the sauce carefully into a blender and puree until smooth.  It's best to work in batches and don't fill the blender more than 1/3 full. 

Put the sauce into pan and simmer, uncovered for 1 - 2 hours.  Stirring occasionally. Yield 4 1/2 cups.

Pulled Chicken Sandwiches

Boneless chicken breasts (I had 2 - 20 oz. packages)

Cook chicken until done and shred.  Add BBQ sauce and mix together. I used 2 1/2 cups of this BBQ sauce and I froze the other 2 cups of sauce.
 
2 Chicken Sandwiches + Roasted Cauliflower  = Very Tasty Meal!

One Year Ago...










Chicken Egg Foo Yung



Tuesday, February 15, 2011

Sweet & Savory Roast




I love a good roast. It's perfect crock pot food.  Perfect for cold days. 


I added sweet potatoes to this.  I think they have more flavor than regular potatoes and they are pretty too!

This recipe is from Stephanie from A Year of Slow Cooking.  Check out her new book!  It's amazing!




Sweet & Savory Roast Recipe
Adapted from A Year of Slow Cooking

3 pounds beef rump or chuck roast

2 onions, sliced in rings
1/4 cup brown sugar
1/2 cup apple cider vinegar
1 cup ketchup
2 cups beef broth
2 cups baby carrots
4 baked potatoes, cut into chunks
2 sweet potatoes, peeled and cut into chunks


Use a 6-quart slow cooker. Put the roast into the bottom of your pot, and add onion slices, separated into rings. Pour in brown sugar, vinegar, and ketchup. Toss in carrots and potatoes.  Pour broth evenly over the top. Cover and cook on low for 6 to 8 hours, or until the meat has reached desired tenderness. I wait about 2 hours later before adding the sweet potatoes as they cook quicker.

If you find your meat isn't quite as tender as you'd like before serving, remove it from the pot, cut it into a few pieces, then return to the crock, and cook on high for about an hour. Tough and/or dry meat isn't from over slow cooking--it's from under slow cooking!

One Year Ago...








Ham, Egg & Cheese Quesadillas



Monday, February 14, 2011

Banana Bread Waffles





I finally had some bananas that needed to be used. Usually the kids eat the bananas so fast I hardly have time to bake with them. 

I'm going to warn you, these are NOT the lowest calorie waffles in the world. Not by a long shot.  We have a big belgian waffle maker so these made only 7 waffles, very big waffles. 

The recipe I followed required 2 sticks of butter.  Yup, you heard correctly, 2 sticks people.  These did not need butter or syrup on them.  The picture above is my sons, he of course, wanted syrup. 

I do think that this is too much butter though, I would cut 1/2 a stick off the recipe next time I make them.  When we made them, they leaked butter all over the place.  They were delicious and the kids totally want me to make them again!






Banana Bread Waffle Recipe
The Hungry Housewife

1 3/4 cups flour
2 tsp. baking powder
1 1/2 tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking soda
1 tbsp. cinnamon
1/4 tsp. nutmeg
3 eggs
2 sticks of butter
1 1/2 cups buttermilk
1/2 tbsp. vanilla
3 ripe bananas, chopped
1/2 cup pecans, toasted and chopped (optional)

In a large bowl, whisk first 7 ingredients together.  In a small bowl, mix eggs, butter, buttermilk and vanilla.  Add in bananas.  Add the wet ingredients into the dry ingredients and stir, but don't over stir.  It is okay to have lumps.  Fold in the pecans if using.  (I didn't)

Total calories = 3255 calories
7 waffles = 465 calories per waffle (without pecans)

One Year Ago...








Sweet & Spicy Potatoes



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

Sunday, February 13, 2011

Menu Plan Monday - February 14 - February 20, 2011







Tuesday:  Falafel with Cucumber Sauce, (chicken & potatoes)


Thursday: Leftovers (spaghetti)

Friday: Sloppy Joes with Honey Lime Cole Slaw

Saturday:  Leftovers, (tilapia)

Sunday: Buffalo Tacos

 
This is linked with Menu Plan Monday at I'm an Organizing Junkie and Friday Favorites at Finding Joy in my Kitchen.

One Year Ago...












Broccoli Cauliflower Salad


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

Saturday, February 12, 2011

MORE MAKE IT FAST, COOK IT SLOW Cookbook Review - Breakfast Crock Pot Recipe



I love my crock pot. I'm mentioned that time and time again.  I use it at least once a week.  One of my favorite sites is A Year of Slow Cooking by Stephanie O'Dea.  She is the crockpot lady.  The queen of the slow cooker.  I was thrilled when she published her first book Make It Fast, Cook It Slow. I bought it right away.  I was even more tickled when her second book, More Make It Fast, Cook It Slow came out!  Yup, a whole book full of more awesome slow cooker recipes!
She has her recipes broken up into 3 different sections.  $7 and under, $10 and under & $15 and under.  The meals are simple, easy to prepare and delicious!  I've already bookmarked many recipes that I will make soon.  Even at $15 and under, that is WAY cheaper than going out to eat. 

If you are eating a Gluten Free diet, all of her recipes are gluten free.  I learned from her blog that one of her family members has celiac disease her family agreed for everyone in the family to go gluten free.  How cool is that!

I have a ton of recipes bookmarked to make already, the first one that I made was the Leftover Breakfast Casserole.  This was perfect as I had a bunch of stuff in the frig to use up.  Seriously, start with hash browns and eggs and you can add pretty much whatever else you'd like to.  Any kind of veggies and meat.  I can see where it would be different every time you make it. 



This cooked perfectly and was delicious!  Everyone loved it!  I would completely recommend this book to anyone and everyone.  I also have her first book which is equally as awesome!