Friday, April 29, 2011

Easy & Tasty Beer Bread

I don't make a lot of bread.  I don't have a bread maker and I hate kneading.  I also don't have a lot of patience to let bread rest, rise and rest some more.

Which is why this bread seemed incredibly intriguing.  No machine, no kneading, no waiting.  Except for the oven.  This was the easiest bread I've made. 

The bread came out moist with a buttery, crunchy top and we all loved it!  We ate it with a delicious chunky meaty chili. 

Beer Bread
Recipe from Recipe Rhapsody

3 cups of flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
1 (12 oz.) bottle of beer
1 stick (1/2 cup) butter, melted

Preheat oven to 375 degrees. Spray a loaf pan with cooking spray and set aside.  Sift the dry ingredients together in a large bowl and stir briefly to combine.  Pour beer over the flour mixture and stir to combine.  The mixture will be thick and not like regular bread dough.  Dump into the prepared pan and spread out as evenly as possible.  Pour the melted butter over the top and bake for 1 hour.  The butter will run down the sides and underneath as it bakes.  I recommend putting a pan on the rack under the bread in case the butter leaks over, it did somewhat on mine.  Remove from pan and cool slightly before serving. 

Total calories = 2271 calories

One Year Ago...

Whole Wheat Banana Muffins

Calories calculated from Some numbers are approximate and rounded.

Thursday, April 28, 2011

Chunky Meaty Chili

I wanted a nice and meaty chili. Oh, I still needed beans though.  This is an awesome meaty, chunky, hearty chili that we all loved. 

This is said to be Jimmy Fallons recipe.  I changed it quite a bit and so did Veronica so it really isn't his anymore, now is it?  I found it here if you'd like the original recipe.

Of course, I had to serve it with the same buttery beer bread that she used.  They both went well together and we all loved it!

Jimmy Fallon's Chili
Adapted from Recipe Rhapsody

3 lbs. ground turkey, lean
Salt and pepper
2 large onions, chopped
1 1/2 tbsp. garlic, minced
1/4 cup chile powder
2 tbsp. Ancho chili powder
1 tbsp. dried oregano
1 1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
3 (15 oz.) cans diced tomatoes
1 (10 oz.) can Rotel tomatoes with green chiles
1 (12 oz.) bottle beer
2 (15 oz.) cans kidney beans, drained and rinsed

In a large skillet, brown beef over medium heat, chopping very fine.  Add onions and garlic and cook for about 5 minutes.  Season with salt and pepper.  In a large crock pot, combine meat mixture, chile powder, oregano, cumin and cayenne pepper.  Stir to combine.  Add tomatoes, beer and kidney beans.  Cook for 5 hours on high or 8 hours on low.  Season with salt and pepper as desired. 

Total calories = 3544 calories
17 cups = 208 calories per cup

One Year Ago...

Ham & Swiss Chicken in the Slow Cooker

Calories calculated from Some numbers are approximate and rounded.

Tuesday, April 26, 2011

Spaghetti Squash with Garlic Alfredo and Bacon

This tasted way too good to be this low calorie. Seriously.

Bacon.  Cheese.  Creamy sauce.  Low calorie. Pure deliciousness.

 I know, it doesn't make sense. I didn't believe it either at first. 

I bought a spaghetti squash and stared at it for a few days before figuring out what to do with it. 

I took my favorite pizza and decided to incorporate the ingredients into this.  It's the chicken bacon alfredo pizza.  I seriously drooled a bit while typing it. That's gross, sorry but this was good. So good! 

I knew that I loved all the ingredients so it would be good. I underestimated HOW good it would be though. 

The slightly caramelized onions with the bit of bacon grease was perfect with this.  Turkey bacon is so much lower calorie and it doesn't yield much grease but you just need a bit.  I think the only think I would do different is add a bit more garlic.

Make this. You won't regret it.

Spaghetti Squash with Garlic Alfredo with Bacon

1 large spaghetti squash, 2.3 lbs.
Classico Garlic Alfredo Sauce, 15 oz.
Mozzarella cheese, 2 cups
Chicken, cooked & chopped, 9 oz.
Turkey Bacon, 6 slices
1 onion, sliced
Salt and pepper

Split spaghetti squash in half place on baking sheet with a bit of water.  Roast in oven at 375 for about 45 min - 1 hour until done.  Let cool and scrape squash into a 9 x 13 pan sprayed with cooking spray. 

Cook bacon until crispy.  Crush when cool.  Saute onions in the small amount of bacon grease in pan.  Spray with a bit of cooking spray if needed. Sprinkle with salt and pepper.

Top squash with Alfredo Sauce.  Sprinkle one cup of mozzarella cheese.  Top with chopped chicken, bacon and sauteed onions. 

Top with remaining one cup of cheese.  Bake in oven for about 25 minutes at 350 until heated through and cheese is melted. 

Total calories = 1644 calories
8 servings = 206 calories per serving

2 servings Spaghetti Squash with Garlic Alfredo and Bacon = 412 calorie dinner

One Year Ago...

Garlic, Tomato, Cheesy Zucchini

Calories calculated from Some numbers are approximate and rounded.

Monday, April 25, 2011

Summer Squash, Zucchini & Pea Risotto

So do you watch Hell's Kitchen??  Have you ever watched it? 

Gordon Ramsey yelling and swearing at chefs for their inferior quality food.

Well, I've never made risotto.  Though they make it all the time at Hell's Kitchen.  It takes a bit of love and patience to make it just right. You know what happens when you don't make it right? 

You get yelled at by Chef Ramsey!

I seriously kept thinking of that as I was stirring the risotto. Some how, it became important to me to make a GOOD risotto that Gordon Ramsey would be proud of!

You bring your plate to him.

He calls your name.

This is the moment of truth!  *nail biting*


"Yes, Chef?"

*pause for effect*



Smile.  :-)

I don't know if this was perfect but it was quite delicious and I was super happy with it. I so don't think I could handle someone yelling and swearing at me in my kitchen.  Twin 3 year olds racing trucks around your feet is quite enough thank you. 

Summer Squash, Zucchini and Pea Risotto
Adapted from 990 Square

1 tbsp. olive oil
1 medium onion
1 medium zucchini, cut lengthwise and then in 1/4 thick slices
1 medium yellow squash , cut lenthwise and then 1/2 in. thick
1 quart of chicken stock (or veggie stock)
2 tbsp. butter
1 cup arborio rice
1 cup peas
juice of 1 lemon
Salt and pepper to taste

In a saucepan. heat the olive oil on high. Add the squashes, saute for 2 - 3 minutes.  Set aside.

Melt the butter in a heavy large saucepan over moderate heat and add the onions, sauteeing them for about 3 - 4 mintues, then add the rice, stirring until it is well coated. Add 1/2 cup stoc and cook, stirring constantly until the stock is absorbed. 

Continue adding stock, about 1 cup at a time, stirring frequently.  By the time most, or all of the stock is added, the rice should be tender but still firm, the mixture creamy.  Add the resperved zucchini, squash and peas and cook until they are heated through.   Remove from heat and stir in lemon juice.  Add salt and pepper as desired.

Total calories = 1395 calories
6 servings = 232 calories per serving

Honey Mustard Chicken with Pretzel Crust + Summer Squash & Peas Risotto = 532 calorie dinner

One Year Ago...

Haitian Chicken Puffs & Caribbean Black Bean Soup

Calories calculated from Some numbers are approximate and rounded.

Sunday, April 24, 2011

Menu Plan Monday - April 25 - May 1, 2011

This is what we ate last week!  Some recipes to come in a few weeks!


Pink Spaghetti Squash



Bailey's Irish Cream Cheesecake Cupcakes





Monday: Banana Oatmeal Bake

Tuesday: Ham, Egg & Cheese Breakfast Burritos

Wednesday: Black bean, zucchini and corn enchiladas

Thursday: Stuffed shells from the freezer

Friday: Out to eat with family and friends

Sunday: Something in the crockpot

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

One Year Ago...

Carrot Banana Bread

Saturday: BBQ with friends, Chicken Pasta Salad

Saturday, April 23, 2011

Amish Friendship Honey Biscuits

Yea!  I successfully made biscuits!  I was so happy these turned out well. I typically over knead them or over flour, or under flour and it turns into a great big mess.

Well, they still made a big sticky mess but I got through it and they made perfect biscuits.

I added the honey in at the last minute and was pleasantly surprised how much it came through in taste.  They were wonderful.  They were more cakey but not like the usual hockey pucks I make. 

For more awesome friendship bread recipes, check out The Friendship Kitchen!

Amish Friendship Honey Biscuits Recipe

1 1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder

Combine and make a well (dent) in center. 

In another bowl combine:
2 eggs
1 cup amish batter
1/4 cup oil
1 1/2 tbsp. honey

Beat for 2 minutes on medium speed.  Pour egg mixture into flour mixture all at once.  Stir and add additional flour, a tablespoon at a time until dough cleans sides of bowl and is easy to pick up without being super sticky and able to be rolled.  Roll 1/2 in. thick.  Cut out biscuit using a circle cutter or use the top of a cup to form the biscuits.  Place biscuits on a greased cookie sheet, they can be close together.  Brush top of biscuits with melted butter. Cover, let rise in a warm place for 30 minutes.  Bake at 350 degrees for 15 - 20 minutes.

One Year Ago...

Calories calculated from Some numbers are approximate and rounded.

Thursday, April 21, 2011

Spicy Goulash

I first heard of goulash from my mother in law.  I had never had it before her. I enjoy hers, very tasty.  I've never gotten the recipe though.

So when I saw this, I thought I'd give the old goulash a try. 

This is nothing like moms.  At all.

It is, however, quite delicious.  And I got to use my slow cooker, which made me very happy.

This may be called spicy but it really isn't. It's quite flavorful and tasty.  More like a chili mac.

Maybe someday I'll get mom's recipe...

Spicy Goulash or Chili Mac Recipe

1 lb. ground turkey
2 cans (10 oz) Rotel tomatoes with green chiles
2 cans (15 oz) kidney beans, rinsed and drained
2 cups beef broth
1 onion, chopped
1 green or red pepper, chopped
1/4 cup red wine vinegar
2 tbsp. chili powder
1 tbsp. Worcestershire sauce
1 tsp. dried basil
1 tsp. dried parsley flakes
1 tsp. ground cumin
1/4 tsp. pepper
2 cups uncooked elbow macaroni

In a large skillet, cook ground turkey, peppers and onions until done.  Transfer to a slow cooker.  Stir in the tomatoes, beans, beef broth, vinegar, chili powder, Worcestershire sauce and seasoning.  Cover and cook on low for 5 - 6 hours or until heated through.  Stir in macaroni; cover and cook 30 minutes longer or until macaroni is done. 

Total calories = 2925 calories
13 cups = 225 calories per cup

One Year Ago...

Zucchini, Peppers and Potato Bake

Calories calculated from Some numbers are approximate and rounded.

Tuesday, April 19, 2011

Honey Lime Enchiladas

Enchiladas are just something that I never grow tired of. For one thing, you can make them a bazillion different ways. 

So I'm always excited when I see a new way to make enchiladas.  This time I needed something quick.  I had the chicken, I just needed stuff to put in it.

These were perfect.

The flavor combination of the honey, lime and chipotle is wonderful.  A lot sweet with a little spice for the tongue. 

This recipe made a lot, we froze one 8 x 8 pan so I have something to look forward to in a couple weeks! 

Honey Lime Enchiladas
Adapted from TidyMom

2 lbs. chicken, cooked and shredded
2 cans (15 oz) black beans, rinsed and drained

6 tbsp. honey (1/4 cup + 2 tbsp.)
1/2 cup lime juice
1 tbsp. chipotle chili powder
1 tsp. garlic powder

2 (10 oz) cans green enchilada sauce
6 oz. colby jack cheese (or whatever kind you'd like)
1/2 cup milk
18 -6 in. 100 calories whole wheat tortillas

Cook chicken, cool, shred.  Mix together the honey, lime juice, chipotle chili powder and garlic powder.  Add the chicken and black beans to it, stir and marinate in the frig for 30 minutes or more. 

I used a 9 x 13 pan and an 8 x 8 pan.  Pour a small bit of sauce on the bottom of the pans. 

Mix milk with the enchilada sauce. 

Lay out tortilla. Spread a small amount of enchilada sauce around on tortilla.  Place 1/4 cup of chicken/bean mixture on the tortilla, sprinkle with a bit of cheese.  Not too much as you want to save some for the top. Fold enchilada and place in pan. I got 12 in the 9 x 13 pan and 6 in the 8 x 8 pan.  Cover enchiladas with the rest of the sauce and sprinkle with cheese.  Bake at 350 for about 30 minutes.  Or cover one pan with aluminum foil and freeze for another night. 

You could also use 3 - 8 x 8 pans with 6 enchiladas in each and freeze two of them.

Total calories = 4801 calories
18 servings = 267 calories per enchilada

One Year Ago...

Orange Chipotle Boneless Ribs

Calories calculated from Some numbers are approximate and rounded.

Monday, April 18, 2011

Buffalo Chickpea Patties

I've been enjoying a lot of vegetarian meals lately. One thing I like about beans, is that they are healthy and cheap!

I've made bean patties before but so far, these are my favorite. I got the recipe from Veggie by Season and I even attempted to copy her presentation! It looked so nice!

I liked how she pureed some of the oats, I think that led to them sticking together better. They made a very nice appetizer.

We ate these with a delicious Apple Onion Pizza!  It was a great meal.

Buffalo Chickpea Patties
Adapted from Veggie by Season

1 - 15 oz. can garbanzo beans, drained and rinsed
1/2 cup rolled oats
1/2 c. buffalo sauce, I used Franks
1 egg white
1 small onion
1 tsp. garlic powder
Salt and pepper

For serving:
Buffalo sauce
Ranch or blue cheese
Carrot Sticks

Add chickpeas to a bowl, use a potato masher or fork to mash, some chunks are okay. Add the buffalo sauce to the chickpeas.

Add half the oats to a food processor, pulse to create a crumb, add to the chickpeas. Then add the rest of the oats. Beat the egg white into the chickpeas. Grate onion into the chickpeas, finally add the garlic powder, salt and pepper. Combining ingredients well.

Heat a griddle over medium, spray with nonstick spray. Use a 1/4 measuring cup to portion out chickpea mixture onto griddle. Cook patties for about 5 - 7 minutes, until crispy and brown, flip gently and cook for another 5 - 7 minutes. Serve immediately to retain crispness.

I served these as an appetizer and got about 7 patties. You could make larger patties and serve as a burger as well.

Total calories = 616 calories
7 patties = 88 calories per pattie

One Year Ago...

Sweet Potato, Potato Salad

Calories calculated from Some numbers are approximate and rounded.

Sunday, April 17, 2011

Menu Plan Monday - April 18 - April 24, 2011

I'm cheating again this week.  The meatloaf is already made and in the freezer.  Several weeks ago I made a few different kinds of meatloafs to freeze for future meals.  Plus we still have a couple more mystery pans left to eat.  :-)

The winner of the My Blog Spark prize package was CajunMomma.  The kids picked #2 this time. 

This is what we ate last week!  All are new and will be posted to my blog in a few weeks or so!

Creamy Chicken Tortilla Soup

Pizza Meatloaf Cups

Chicken Poblano Casserole

Mexican Pot Pie

Creamy Lime Chicken & Peppers

Salted Browned Butter Crispy Treats


Here's what's on the menu for this week.

Monday:  Pink Spaghetti Squash with veggies

Tuesday: Turkey Broccoli Slaw Wraps

Wednesday: Chicken, Broccoli, Quinoa Casserole with Creamy Curry Sauce

Thursday: Smokey Chipotle Meatloaf, Roasted Garlic & Parmesan Potato Salad

Friday: Mystery Enchiladas or something in the freezer

Saturday: Leftovers

Sunday: Tacos

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

One Year Ago...

Taco Pasta

Calories calculated from Some numbers are approximate and rounded.