Holy Momofuku Cornflake-Chocolate-Chip-Marshmallow Cookies & Teacher Appreciation Gift

Good Morning!

Momofuku.

Could be my new favorite word.  I know it's Lil A's new fav.

Its definitely my new, favorite cookie!

Today, for Teacher Appreciation week at Lil A's school, it's bring your Teacher something to Eat!  So stay with me, we've done SUP and now E=Eat!  Some kids brought the teacher fruit (nice, healthy) and other kids brought Starbucks cards (yum!) but NOT us!  We went with a cookie that has everything sweet and sticky in it under the sun... that also happens to be the MOST DELICIOUS COOKIE EVER!

Lil A and I were watching something (I have no idea what!) and they were talking about a restaurant in NY, Momofuku Milk Bar and there were talking about the Momofuku Cornflake-Chocolate-Chip-Marshmallow Cookie and Lil A just thought the name was the. BEST. name. ever.  So, when I asked him what kind of cookie he wanted to make for his teacher, he cried out "Moooo-Moooo-Fu-Coooooo!!!!"  Seriously, it was the hilarious hearing him say the same.  So, I googled the cookie and found the recipe here.

It was time consuming, you have make the cornflake crunch first and let it cool, so I think we started making the cookies around 12:45 and ended up cooking the first batch at 3 pm (there's also fridge time, we weren't working on the cookies the whole time!).

We also baked the first batch a little too long... the recipe called for 18 minutes, and that's what we did, but I think we should've taken them out at the 16 minute mark.

We ended up putting the cookies into cello bags (1 cookie per bag) and I used WeR Washi Tape to close them up.  We put them in these super cute, wooden berry containers that I purchased from Michael's with a little shred.

I made the cookie tag with my Silhouette's Print and Cut feature. It's so cute! I tied ribbon into a bow onto a super big paperclip and used that to attach the tag to the berry container.

So, go on, make a Momofuku recipe!  And say Momofuku in as many fun, crazy voices as you can come up with - I'm telling you, it makes the cookies taste better.  I'm eager to try the Crack Pie and Strawberry Lemon Cake from Momofuku as well...

Have a great day- hopefully it's involves a cookie!
Andrea

Baja-Style Fish Tacos - Super Yummy and Healthy!

Hello!

I've been wanting to share this delicious, easy and healthy recipe since I first made it - which was back in October(?) and today is finally the day!  Get your taste buds ready, it's about to go south around here... south of the boarder!!!  Too much?  Anyways - I started Weight Watchers in October - I've been dealing with weight issues my whole life and after having Adam, the issues became volume's!  Like the old, Encyclopedia Britannica Volume...  So I joined Weight Watchers and have been trying to eat better, which is normally okay, I haven't found a recipe that I absolutely don't like, but I have found some that I like more than others... like the Baja Fish Tacos!

(Source)

Here's what you'll need:
Cooking Spray (I use Olive Oil from an squirt can but you can use whatever you have)
1/2 C Yellow Masa (Corn Flour)
1 tsp Table Salt
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/2 tsp Paprika
1 lb uncooked Snapper Fillets, red-variety, cut into 2" pieces (I used Tilapia)
8 Medium Corn Tortillas
1 Head Romaine Lettuce. sliced into 1/4" Strips
5 Medium Fresh Radishes, thinly sliced.
2 Medium Uncooked Scallions, thinly sliced
10 Medium fresh Cherry Tomatoes, quartered.
1/4 C Shredded Red Cabbage
3/4 C Low Fat Plain Yogurt
2 Tbsp Fresh Lime Juice
1 tsp Canned Chipotle Peppers in Adobo Sauce, finely chopped (Use less if you don't like heat)
2 Tbsp Fresh Cilantro, chopped

Let's get coking!

1.  Preheat broiler to high.  Line a baking sheet with aluminum foil (or non-stick aluminum foil) and coat with cooking spray.

2.  Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine.  Add snapper to corn flour mixture and toss to coat.

3.  Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray.  Broil until crispy, about 3-4 minutes per side.

4.  Meanwhile, wrap tortillas in aluminum foil and place in over to warm.  Place on rack furthest from heat source.

5.  To make salad, combine lettuce, radishes, scallions, tomato's and cabbage in a medium bowl.  Set aside.

6.  To make sauce (this is the so good - I want to eat this sauce on everything!), combine yogurt, lime juice and chipotle peppers in a blender.  Blend until smooth.

7.  To assemble, place a tortilla on a place; top with 2-3 pieces of fish, 1/2 C of salad and 2 Tbsp of sauce.  Fold and repeat with remaining ingredients.  Yields 2 filled tortillas per serving.

These Tacos are 9 points for 2 and are worth it!  I LOVE the sauce, I've put it on salad (it reminds me of the cilantro dressing from Cafe Rio or El Pollo Loco), chicken, whatever to give it a little umph.  I wanted to try greek yogurt instead of regular yogurt but just haven't yet, but it's an idea.

I hope you enjoy these!  Let me know if you do!
Andrea

Personalized Gift Box - Handwritten Recipe Dish Towel and Menu Chalkboard

Good Morning!

Today I'm sharing a great, personalized gift idea that will hold tons of meaning for your recipient as well as being functional!

Last summer I shared that my Grandma Grace was going through some health issues.  Our completely healthy, age unknown (she might disown me if I put her age out there), boisterous, sweet, smart, independent, sassy Mom/Grandma/Great Grandma ended up staying in the hospital for a week after having some issues with her ticker.  I have a very close family and I knew that this scare affected all of us, so when it was time to put together a gift for our Christmas Family Gift Exchange, I knew I wanted to include something personal about my Grandma.

The idea actually bloomed from Big A, when I told him I was going to make an "I Love You Because" chalkboard sign and then include something else family-ish for the gift exchange when he suggested I make a "Menu" sign since my whole family enjoys cooking.  I thought this was a great idea (while berating myself for not thinking it up myself) and got to work...

Here's what you'll need to create your own Menu Chalkboard (Click on the links to purchase the supplies):
- 1/4" Finished Board (I cut mine to be 12" x 12" but you can have Lowes or Home Depot cut your board any size you want)
- Rustoleum Chalkboard Paint (there's other brands, I like this one the best for the quality and price)
- Vinyl (I used Silhouette Premium Vinyl in Gold)
- Die Cutting Machine**
- Transfer Paper (If using the Silhouette Cameo)
- Ruler (If using letters cut from Hand Crank Die Cutting Machine)

**I used my Silhouette Cameo, you could also use the Evolution by Lifestyle Crafts or any brand that cuts from metal dies.  Lifestyle Crafts does carry a similar flag/banner and an assortment of Alphabets so that you can recreate this sign using their metal dies.

1.  Cut your wooden board to your desired size (Home Depot and Lowes will do this for free!)
2.  Paint your board with your Chalkboard Paint.  I typically do 3-4 coats for a nice finish.  I also paint the edges for a cleaner look.
3.  If using an electric die cutting machine (like the Silhouette Cameo), format your sign with your software. Silhouette has this great "Menu" file along with the Days of the Week Flags file that you can purchase from their online store and use on your sign.  So easy!  Jump to Step 5.
4.  If your using a hand crank die cutting machine, grab your dies, vinyl and start cutting using your fonts and flag shapes.  If you have the magnetic platform, this will help hold our dies exactly where you want them on your flags for precise cutting!  Once you have all of the vinyl pieces you need, please peel the backing off the vinyl and adhere to your board, smoothing down all the edges and any bubbles that might surface.  Jump to Step 6
5.  Weed the vinyl that you don't want on your sign.  Using your transfer paper, place your vinyl onto the chalkboard following the directions on the packaging.
6.  Season your chalkboard by rubbing chalk all over your sign - this works best if you use the side of the chalk, not the tip.  Using a damp cloth, erase all of the chalk and your board is now ready to go.  This SHOULD help keep the board looking fresh and clean after being used.  You can use a chalkboard marker on your signs, I've had mixed results with how well they erase so do a text mark on one corner before writing all over your board!

Now for my favorite, the Recipe Dish Towel!

Here's what you'll need:
-Handwritten Recipe (I took a piece of 8.5x11" printer paper to my Grandma and had her write the recipe on the paper instead of photo copying a recipe card - I didn't want to see lines or designs from the recipe card on my towel)
-Printable Transfer Paper (I used the Silhouette Printable heat Transfer Material for Light Fabrics)

- Copy Machine or Copying/Printing Center
- WASHED Dish Towel (I purchased a 3 pack from Joann's for roughly $4 after coupon)
- Iron
- Pressing Cloth

1. Wash/dry your tea towel.
2. Grab your recipe.  Make a MIRRORED copy of it.  If you don't have a copier that will do this for you, take it to Kinko's, UPS, Staples - wherever has a copying service - they'll do this for you for under $.50.
3.  Grab your Heat Transfer Material and place it into your paper tray on your copier/printer.  If you're unsure what side your printer will print on, do a test sheet by making a mark on one side of your printer paper, copying something onto it and seeing which side it prints on.
4.  Print a copy of your mirrored recipe onto the printable heat transfer material.
5.  Grab your washed/dried tea towel, iron/ironing board, printable heat transfer material with recipe already printed on it and pressing cloth.
6.  Lay your recipe face down on your tea towel in the area that you want it.  Follow the instruction on your packaging to iron on your recipe.
7.  Once your recipe is ironed on, let cool before removing backing.
8.  Remove your backing and admire the awesomeness of your new tea towel.
9.  DO NOT IRON DIRECTLY OVER YOUR RECIPE - you can iron on the backside to remove any wrinkles or use a pressing cloth.  This may or may not come from experience... Also, the mirrored image part may or may not come from experience...

I LOVE this!  I love that I not only have my Grandma's Lemon Meringue Pie recipe, but I have it in her handwriting that will be displayed in my kitchen and every time I dry a dish with this towel, I'll think of her.

Now package it all up in a cute gift box; the Menu Chalkboard is on the very bottom, followed by The Pioneer Woman's Cookbook (fabu-deliciousness!), fun Penguin S&P Shakers, Cheese Labels and the Tea Towel... and you have a very custom, super personalized gift for someone you care about!  I think my cousin, Andrew and Sascha grabbed this one up since Lemon Meringue Pie is his favorite recipe that my Grandma Grace makes...

Phew!  2 Tutorials in today's post makes for a LONG post!  Sorry about that - I was just so excited over the Recipe Tea Towel idea that I had to share it along with the Menu Chalkboard!  Remember, if you want to purchase any of the Lifestyle products listed, use the Kutz Code below for a discount!  Who doesn't LOVE a discount!?

I hope you have a great day!
Andrea

Slice of Pie! More of My Pie Obsession...

Good Morning!

On Monday I shared my Grandma's talent for pie making, and cooking in general, but mostly how I've been wanting to feel closer to her by doing things that remind me of her for my little family.  We saw her Tuesday morning, she looked great in a pink sweater and jeans with her hair and make-up all done, tons of blinged out jewelery adorning her wrists, fingers, neck, ears... that's how she rolls.  She's taken some of her older photos to my parents to share, and by old I mean 1930's-1940's.  I was so happy that Adam and I happened to be there, I loved hearing her stories and her love for her parents, siblings, childhood... she's a remarkable woman.

My favorite pie that she makes is Lemon Meringue - I remember it at Holidays, the Annual Family Reunion... so I started off last weekend calling her for the recipe... here's a condensed version of our conversation:

Me:  "Hi Grandma"

GG:  "Hi Honey"

Me:  "Can I get your Lemon Meringue Pie Recipe?  Do you know if by heart?"

GG:  "Sure you can!  Now listen, it's real simple, you'll want to go to your Staters (local grocery store) and get a frozen pie crust, the Marie Callendars one is real good and some lemon pie filling."

Me:  "What, no Grandma, I want the real recipe, not the cheaters recipe!"

GG:  "Well, it's just as good and no one will know!"

Me:  "No way Grandma, I want the real one."

GG:  "Well, have you known when I've made the real one?"

Me: Silence

GG:  "Okay, I'll call you later Andrea with the 'real' recipe".

Me:  "Thanks Grandma."

I'm still waiting for the 'real' recipe... but since I'm not the most patient person, I ended up finding a recipe on Pinterest and using that for a super tangy-sweet, awesome pie!  My Grandma's is still better, but this one was very good, super yummy, perfect for a summer treat that refreshes!

{Photo and Recipe Source}

{Someone Else's} Grandma's Delicious Lemon Meringue Pie Prep: 30 Min.  Cook: 10 Min.  Ready 40 Min. Ingredients: 1 cupwhite sugar,

2 tbspall-purpose flour,

3 tbspcorn starch,

1⁄4 tspsalt,

1 1⁄2 cupwater,

2lemon, juiced and zested

2 tbspbutter,

4egg yolk, beaten

9 inbaked pie crust,

4egg white,

6 tbspwhite sugar,

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

   
Such a yummy, summery pie!  I highly recommend it... my Grandma's is still better, but until I have her recipes (I've requested ALL of her recipes so I can make copies), this one is a pretty good substitute!  My husband loved it... he's a lemon lover and was impressed, so I think that's a pretty good endorsement!

Have a great day!
Andrea

No deals found today.

 

Nestle Tollhouse Cookie PIe! Yum!

Good Morning!

This wasn't the post I was planning on doing today, but the pie was just too yummy to not share immediately!

My Grandma Grace went into the hospital 2 weeks ago with chest pain.  She's 87 years old, had been very healthy until this time, doesn't dye her light brown hair and has no gray.  She's spunky, smart, independent, sassy, still works half time, drives and is full of love for her family.  We're pretty lucky to have her around and I know that this hospital stay was a wake up for me and other members of my family; I've taken it for granted that she'd always be here for us, that we'd always get to tease her about making up her own rules for SkipBo, or that I'd get to hear her story of riding a bus from Missouri to San Francisco in the 1940's ALONE to be with  my Grandpa, who was in the Navy one more time, that she'd quilt my little guy another quilt or help me with my orders...

My Grandma is also a fantastic cook - she doesn't cook as much as she used to, although she still makes dozens and dozens jars of jam each year.  That's serious work.  But one of my top GiGi dishes is pie - any pie that she makes is amazing.  Since I was thinking about her so much, I decided to make pies this weekend and stumbled on this amazing cookie pie recipe that is so rich and delish, I had to share it today so that everyone can make one and this will the happiest week of your life because this pie has yummy, magical happiness boosters in it!  I promise, I was so happy after eating my slice of pie... it was like a chocolate high!

(Photo and Recipe Source)

 

Tuscaloosa Tollhouse Pie

Author: Matt Lewis & Renato Poliafito

 Serves: 8

 

Ingredients

• 1 recipe single pie crust dough, chilled
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup firmly packed dark brown sugar
• 2 large eggs
• ¾ cup (1½ sticks) unsalted butter, softened, cut into cubes
• 1 Tb whiskey
• ¾ cup walnuts, toasted and chopped
• 1¼ cups (about 8 ounces) semisweet chocolate chips

Instructions

1. Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.
2. Preheat the oven to 350°F.
3. In a medium bowl, whisk the flour and sugars together until combined. Set aside.
4. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until foamy, about 3 minutes. Remove the whisk attachment and add the paddle attachment. With the mixer on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape down the bowl and add the butter. Beat on high speed until the mixture is combined. Scrape down the bowl, add the whiskey, and beat the mixture on high speed for 1 minute.
5. Fold the walnuts and ¾ cup of the chocolate chips into the filling.
6. Pour the filling into the frozen pie shell and spread it out evenly. Top the filling with the remaining ½ cup chocolate chips.
7. Bake in the center of the oven for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes (this will prevent the crust from browning too quickly). Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again. Transfer to a wire rack and let cool before slicing.
8. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

 

*  The pie filling wasn't as liquidity as I thought it would be, but just go with it, you'll still the gooey texture that the recipe promises.

**  I used a frozen, Marie Callendars Pie Crust from my supermarkets freezer section.

***  I substituted vanilla extract for the whiskey

****  I baked my pie at 325 degrees for 55 minutes.  I still covered the edges of my pie after 25 minutes.  My knife never came out clean, and my top got a little crispy so I took it out when the top was getting too dark.  I let it cool and set for about 5 hours before cutting it and it was totally done.

 

So that's it!  I had all the ingredients on hand because we're always ready to bake some chocolate chip cookies in our house!  You'll probably want to have a few copies of the recipe on hand, the people you share your pie with are going to want a copy!

 

Have a yummy day!

Andrea

Lemonade Ice Box Pie

Good Morning!

Is it hot where you are?  It's hot here.  Hot and muggy.  The heat doesn't bother me as much as the mugginess - I can practically feel my lungs turning into a pond and my inhalers seem to sag and collapse from intimidation.  It's hot and gross.  Luckily I've found quite a few recipes that are refreshing and cool (thank you Pinterest)... a temporary and tasty reprieve!

(Source)

Did you notice that it says "no bake" and "4 ingredients"?  Can it get any better?  Oh, wait - it tastes like lemonade?  Yes, it can get better.

I think it took me less than 5 minutes to whip this up.  It also took us less than 5 minutes to inhale the whole thing (jk).  Both my husband and I loved it's sweet and tangy taste - it was so light and refreshing that I think it'll be a summer staple from now on.

Here's the recipe:

 
We're such rebels that we didn't even let it sit overnight.  We gave it a few hours in the fridge and then sliced into that bad boy.  We're impatient rebels like that.

Have a great, cool day!
Andrea

Zuc'n It Up... Zucchini Pizza Bites

Good Morning!

 

 

More zucchini!  Yay!  This recipe is super quick, super yummy and I felt so good giving it to Adam as a pre-game snack!

 

(photo courtesy of dolcemente via Pinterest)

 

I saw the photo above (on Pinterest, of course!) and figured... "I can do that!"  I never even looked at the site until I went to get the address so I could reference it, and I realized it's all in Italian!  But here's what I did...

 

Zucchini Pizza Bites

 

1 lg zucchini, rinsed and dried, cut into thick slices (about .5" thick)

Marinara Sauce

Mozzarella Cheese (shredded)

Parmesan Cheese (shredded)

Salt

Italian Seasoning

 

Grab your sliced zucchinis and spring salt on them, set aside for 10 min to remove excess liquid.

 

Turn on your broiler.  Line a baking sheet or broiler pan with foil, grease with EVOO or butter.

 

Grab a slice of zucchini and spoon a good amount of marinara sauce on top.  Make sure to cover the entire top of your zucchini.

 

Sprinkle some of your shredded mozzarella and Parmesan cheese on top... we're BIG cheese fans so we had that bad boy covered!

 

Sprinkle a little Italian seasoning on top, you decide how heavy you want it!

 

Repeat on all zucchini slices.

 

Place the zucchini slices on your greased broiler pan and place under broiler.  I watched mine, they took about 5 minutes to cook in my oven, but you should really watch it so that they don't burn! 

 

Remove from oven as soon as the cheese is bubbly and light brown... yum!  Eat as soon as you can bare to, they're super good while warm and you don't even think about the fact that you're eating a zucchini pizza!  I made these for my little A as a snack before his tball game and I think it gave him the extra umph he needed to play hard and stay concentrated!

 

Happy zucchini eating!

Have a great weekend!

Andrea 

 



Zuc'n It Up - Someone's Grandma's Zucchini Bread Recipe

Good Morning!

I'm back to share ANOTHER zucchini recipe!  Yay!  What, you don't have zucchini filling up every nook and cranny in your house?  You haven't put a face on a zucchini and given it your child as  "Zuci", his new friend?  You're now leaving before I divulge any more of my crazy?  Wait!... at least until you check out this Zucchini Bread Recipe!

(Photo and Original Recipe Courtesy of K&K Test Kitchen via Pinterest)

 

Grandma's Zucchini BreadFrom Grandma Betty

1 cup sugar

½ cup oil

2 eggs

1 tsp grated lemon peel

(1 tsp orange extract) or juice from ½ orange

1 ½ cup flour (I used bread flour and the bread was extra fluffy!)

½ tsp salt

½ tsp baking soda

¼ tsp nutmeg

2 tsp baking powder

¼ tsp ginger
¼ tsp cinnamon

½ cup pecans, chopped

1 ½ cup grated unpeeled zucchini

Preheat oven to 375°

Beat sugar, oil, egg, lemon peel, and orange extract until well blended. Add sifted dry ingredients and zucchini alternately and mix well. Stir in nuts. Pour into a greased loaf pan. Bake for 55 minutes.

 

--------------------------------------------------------------------------------------------------------------------------

 

So, I made a few changes based on the ingredients that I had on hand.

 

I used juice from our tangelos - they're delicious and super sweet!  I juiced 2 tangelos and figured that was pretty close to juice from 1/2 orange.

 

I also used the zest from the tangelos... I did have a lemon, but thought the orange coloring and flavor would be super yummy.

 

I chopped 1/2 C walnuts and instead of mixing them into the batter, I sprinkled them on top before baking.

 

I made muffins instead of a loaf, it's easier for a quick morning grab while running out the door to work/school.  I baked the muffins in greased muffin tins for 20 min.  I probably would've cut the time down to 18 min, the muffins weren't burnt, but I think they may have been a little over cooked...

 

I also sandwiched the shredded zucchini between a few paper towels and then squeezed the extra moisture out.  After I got as much liquid out as I could, I sprinkled salt on the zucchini and let it hang out until I needed it, the salt helps to get more liquid out.

 

That's it!  A super yummy zucchini bread/muffin recipe!  The recipe made 16 muffins, I gave a few to my Dad and my Mother-in-law, but we took the rest down in no time!

 

Have a great day!  See you Saturday with ANOTHER zucchini recipe... this time involving chocolate!

Andrea

 

 

Food Week!!! Fruit Salsa

Good Morning!

Thanks for stopping by today!

I shared my Mom's Bunuelo Recipe yesterday and mentioned that a little fruit salsa would be nice on the side... which was mean if I wasn't going to post the actual recipe to it! 

(Photo courtesy of Thread Addict via Pinterest)

 

Now, you can find a TON of recipes on the Internet, the one that I'm sharing is super simple without a lot of added sugar... which is important when you're having desert with a 5 year old who needs to go to bed at a decent time that night!

 

Fruit Salsa

 

2 lbs Fresh Strawberries (ripe or a little over ripe is perfect!)

2 Tbsp Strawberry Jam

1 Tbsp Struvia (I used a sugar substitute but you can use real sugar if you'd prefer)

 

Rinse and pat dry strawberries.

 

Remove stems of berries.

 

Dice berries and place in bowl.

 

Add your jam and sugar and mix well.

 

That's it!  So easy!  A lot of recipes use more fruit, but my family likes just the strawberries.

 

Here's the recipe for Baked Cinnamon Sugar Chips just in case you don't feel like making Buneulos.

 

Baked Cinnamon Sugar Chips

 

8-10 Flour Tortillas

2 Tbsp Butter (melted)

1/2 C Sugar

1/4 C  Cinnamon

 

Heat your oven to 350 Degrees

 

Line 2-3 baking sheets with aluminum foil.

 

Combine your sugar and cinnamon in a small bowl or shaker.

 

Lay your tortillas out and brush with melted butter (I use a pastry brush you can use a spoon, whatever you have).  Cut into triangles or strips.  Lay on baking sheet and sprinkle with the cinnamon sugar mixture.  Brush another layer of butter on top.

 

Cook for 8-10 minutes, until your tortillas are nice and crispy. 

 

So good!  And not too bad for you... well, as far as deserts go anyways! 

Have a great day!

Andrea

 

 

Food Week!!! Buneulos

Good Morning!

Thanks for stopping by!

Today I wanted to share a recipe that reminds me of a treat my Mom would make us when we were little...

I have some good food memories from my youth that are centered around my Mom; my mom letting me lick cake batter off the beaters, roasting pumpkin seeds, and tortillas covered with just about EVERYTHING.  A warm tortilla covered in butter is considered comfort food for me!  But, for a special treat, my Mom would warm up a tortilla, slather it with butter and then sprinkle a mixture of cinnamon and sugar all over it, roll it up and hand it over.  Yum.  Here's a twist...

Buneulos
Recipe courtesy of Loida Yokley (my Mom)

3 1/2 C flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons Ground cinnamon
1/4 C granulated sugar
1/4 butter or margarine
2 eggs
1/2 C milk

Oil for deep frying

Sift flour, baking powder, salt, cinnamon and sugar in a large bowl. Cut margarine into flour until mixture is crumbly.

In a separate bowl beat eggs and milk together then pour into flour mixture and stir until dough clings together when pressed.

Knead dough on floured board or counter about 2 minutes. Form into 1 1/2" balls and let set for 15 minutes.

With rolling pin, roll each ball over floured surface to a very thin patty and desired diameter. Like a tortilla.

Place each bunelo on wax paper, layering them until ready to use.

Deep fry about 30 seconds on each side in oil or until fluffy; blistered and golden brown. 

Drain on paper towels. Sprinkle with sugar cinnamon mixture

Sugar-cinnamon mixture: 1 C granulated sugar; 1 teaspoon cinnamon; mix and gently sprinkle over bunuelos just after you get them out of the oil

Makes about 5-6 dozen


Cinco de Mayo is just around the corner, which we pretty much use as an occasion to eat yummy Mexican food (I think we celebrate Cinco de Mayo at least 3 times a week)!  We're going over to my parents for delicious food, and I think my Mom and I are going to make up a batch of these sweet treats!

These would taste pretty yummy with some Fruit Salsa on top...

Have a great day!
Andrea

Food Week!!! Skinny Chicken Pesto

Hello!

Good Morning!

Today I'm sharing a Skinny Chicken Pesto Bake recipe from the SkinnyTaste, which may be my new favorite Recipe site for a few reasons...

1.  I've tried a number of her recipes and every single one is delicious.

2.  My little family LOVES all of the recipes!

3.  They're GOOD for you, fresh and low in calorie!

Big A and I have set a new goal for the next year, one which involves a healthy, active lifestyle - but more on that later!  Let's get to eating!

Now, since I cook for a family, I typically double the recipes and freeze enough for another meal.  I haven't played too much with this recipe, we usually have this on top of whole wheat pasta with a side of either asparagus or brussel sprouts.

Skinny Chicken Pesto BakeSkinnytaste.com
Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
Sodium: 491 mg (without salt)

Ingredients:

• 2 (16 oz total) boneless, skinless chicken breasts
• salt and fresh pepper to taste
• 4 tsp Skinny Basil Pesto
• 1 medium tomatoes, sliced thin
• 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
• 2 tsp grated parmesan cheese

Directions:

Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.

Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.

Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

To Grill: Grill chicken over medium flame on both sides until cooked through in the center. Lower flame, top chicken with tomatoes and cheese, and close grill until cheese melts.

Skinny Basil PestoSkinnytaste.com

Servings: 5 Serving Size: 1 tbsp • Old Points: 2 pts • Points+: 2 pts
Calories: 86 • Fat: 8.3 g • Protein: 2.3 g • Carb: 0.8 g • Fiber: 0.3 g • Sugar: 0 g
Sodium: 94 mg (without salt)

Ingredients:

• 1 cup basil
• 1 clove garlic
• 1/4 cup grated parmesan
• salt & pepper to taste
• 2 1/2 tbsp olive oil

Directions:
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in Ziploc bags or ice cube trays to use at a later date

 

That's it for today.  Photos and Recipes are courtesy of SkinnyTaste via Pinterest.

Have a yummy day!

Andrea

Food Week!! Chicken Rollatini

Hello!  Good Morning!

We had a little technical glitch last week... we were on vacation and I'd scheduled all of the food posts for last week BUT there was some sort of technical issue (definitely not user issue) so we're starting food week this week with a wonderful, easy and SKINNY Chicken Rollatini recipe!

(Photo courtesy of recipebyphoto.com)

 

Here's the recipe that I found on Skinny Taste via Pinterest...

 

Chicken Rollatini with Spinach alla ParmigianaGina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese

I made this exact recipe a few times and it is excellent!  The chicken is super moist, there is plenty of flavor and one chicken roll with salad and roasted asparagus satisfied me, I believe my husband had 2 with salad and asparagus and he was good. 

I started mixing it up a little, making small changes that I knew my family would enjoy, so here's a few ideas that you can try...

 - Lay chicken cutlets down on a working surface, take a thin piece of prosciutto ham and lay it on top of the chicken cutlet.  Spread the 2 tbsp of spinach-cheese mixture on each cutlet.  Loosely roll each one and keep seam side down.

- Rinse canned artichoke and pat dry with paper towel.  Get out as much moisture as possible!  Chop finely, then add to the spinach-cheese mixture.  Spread onto chicken cutlets and proceed per recipe.

- Add 2  heaping tbsp minced garlic (we're a stinky breath family) to the cheese-spinach mixture.  Adjust the garlic to suit your taste.  Proceed per recipe.

So that's that!  A fabulous recipe for a delicious dinner.  Tomorrow I'll share another recipe so you can use the remainder cheese up!

Have a good and delicious one!
Andrea

Biggest Loser Pancakes Recipe

Good Morning!

Today I'm kicking off Food Week!  I'm sharing some of my favorite recipes from Pinterest and from my family... so lets get hungry started!

I've been looking for a healthier pancake for me and Lil' A and I think I've finally found one that we BOTH liked!  Trust me, this hasn't been the easier journey!  I've been trying to use more whole foods and less processed foods/ingredients so the few pancakes recipes I've made with this in mind. 

Biggest Loser Pancakes

 

(Recipe and photo courtesy of http://www.biggest-loser-recipes.com/oatmeal-pancakes.html)

 

Ingredients:

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla



Instructions:

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Nutritional Info Per Serving:
181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs, 2.8g Fiber

 

 

My favorite things about this recipe are:

 

Cottage Cheese and Egg White - I felt like Adam and I were both getting a good amount of protein with this delicious guys

 

Rolled Oats  - I think my heart smiled with this recipe!

 

Now, I'm not a huge fan of using my blending/food processor just because I'm lazy and try to avoid extra hand washing, but it was worth it for these guys!

 

They tasted like french toast, had a similar consistency but were a little more gooey in texture.  I thought this might detour Lil' A but we each ate our whole serving (I used sugar free syrup, Lil' A had maple syrup) and I was content until lunch time. 

 

So yummy!

 

I highly recommend these pancakes - if you give them a try, let me know what you think!

 

Have a great day!

Andrea

KPS

 

 

Tortellini Sausage Soup

Good Morning!

Thanks for stopping by!

It's been an interesting Spring around here... our weather fluctuates between rain to 80 degrees and windy in the course of a few hours lately - I know, I know, it's called Spring (as my KY friend explained to me), but here in So Cal, well, we don't really do seasons the same way everyone else does!

I'm one of those people who like to prepare dinners to match the weather.  If it's cold, then I want comfort food... when it's hot, I want to BBQ everything or have sandwiches and salads all the time!  So you may be able to see my my consternation over this unpredictable weather!  How can I plan dinner for a Bermuda triangle of weather!  Now that my crazy is out there, it does sound a little silly out loud, but what's a blog if not to put your crazy out there?!

I've been opting for soup a lot lately, I'm a soup lover and I found this fantastic recipe for Tortellini and Sausage soup over on Our Best Bites this winter and we've been having it ever since!  It's super easy to make, super delicious (I've gotten hoards of compliments every time someone new tries it!) and it makes a large batch so you can either have leftovers or feed a large crew!

Tortellini Soup

Photos and Recipe courtesy of Our Best Bites

 

 

 

Tortellini Sausage Soup

3 links Italian sausage (12 ounces)
4 cloves pressed garlic
1 onion, diced
½ c. water
2 15-oz. cans chicken broth
½ c. apple cider (don’t leave this out! I did once and it wasn’t the same…)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one)
8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that’s two tablespoons)

If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing. And just so you know, both Sara and I have tried taking pictures of this method and there is no G-rated way of posting those pictures…

Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you’ll want to drain it when it’s about halfway cooked. Meanwhile, chop onions and garlic

 

and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.
Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini

 

and simmer for another 15 minutes or so.
Add the tortellini (I used the dried tortellini by Barilla which is less expensive but you can used the fresher, refrigerator if you'd rather) and cook until tender, and then serve with bread and freshly-grated Parmesan.

 

 

And that's that!  It's so yummy, so much delicious flavor and I feel so good about serving it to my family due to the amazing amount of vegetables!  I always use more sausage than they call for because Big A loves it that way... click here for a direct link to the recipe on Our Best Bites!  And if you're not feeling soup, check out their other recipes - I haven't found one that I don't LOVE!

 

Have a great Monday!

Andrea

 



Fall means... soup! Chicken Tortilla Soup Recipe

Good Morning! 

Thanks for stopping by today! 

It's been fall for a little while and, even though we live in So. Cal and Fall is really more of a myth, fable, urban legend than something that happens, I decided to take advantage of the cooler temps (80's-90's - burrr) and made... soup!  Yep, SOUP!

I googled "Chicken Tortilla Soup" and saw a recipe by Ree Drumond aka The Pioneer Woman so I printed it out and got all excited...

Here it is!  It was so yummy, the photo doesn't do it justice so let me share Ree's photo...

There it is!  That picture does it just, so now here's the recipe so you can go out, grab all of the ingredients and prepare this tonight!  You'll be happy you did!

Chicken Tortilla Soup by The Pioneer Woman

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Have a great night and eat some soup!  Tonight, Albondigas is on the menu!  I'll give out that recipe soon!
Andrea

PS - I'll be at The Saddleback Covenant Church Market this Saturday, November 3rd so please stop by!

Yummy! Recipe Day!

Hello!
Thanks for stopping by! 

Today I'm sharing a very yummy desert that I found on, yes.... Pinterest!

{Photo and recipe courtesy of The Girl Who Ate Everything}

Ingredients:1 lb large strawberries
1 (8 ounce) package cream cheese, softened
1/4 - 1/2 cup powdered sugar (depending on how sweet you want it)
1 teaspoon vanilla extract
1/4 - 1/2 cup graham cracker crumbs

Instructions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Now, I first tried these at Movie night a few weeks back, and Margarita had already tried them and adapted a different recipe, which is the one that I used, below:

Ingredients:
2 lb large strawberries (we got ours from Costco)
1 (8 oz.) pkg cream cheese, softened
1 jar Marshmallow Fluff

Directions:
1.  Rinse and pat dry your strawberries.
2.  Cut around the top hull of your berries.  The hull will come off and the inside will be hollow.  Depending on the size of the stawberry, some may be more hollow than others - I always left the berry the way it was made, seemed like I had the perfect amount of cheesecake mixture and berry this way!
3.  In mixing bowl, combine block of cream cheese and entire jar of marshmallow fluff.  Mix until creamy.  I did this by hand, but you can use a mixer if you prefer. 
4.  Add cream cheese mixture into a Ziplock bag and snipe off 1 corner - this will be your piping bag!  If you have a piping bag, guess you can use that too!
5.  Pipe the mixture into your hollowed out strawberries.
6.  Eat immediately, the berries can get a little soggy if left too long!

I made mind for the 4th of july, so I ended up dipping them in blue tinted white chocolate, so my berries were red (berries), white (cream cheese filling) and blue (tinted white chocolate).

Enjoy!

This are super easy and yummy!  Just the right amount of sweet and richness!  And so easy... did I already say that?

Have a great and berry sweet day!
Andrea