Last month I promised to bring homemade Halloween goodies to one of the nursing homes that I visit. They are a small nursing home, so one batch made the perfect amount. Of course, I had to taste one, and I was really pleased. They were so chewy, and there were several chocolate chips with each bite I took.
In order to give the marshmallows a "roasted by the campfire" look, I turned the oven to broil for the last minute.
Ingredients:
1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
2 cups mini marshmallows
2 Hershey bars, chopped
Directions:
Preheat oven to 375-degrees.
In a medium bowl, combine the flour, graham cracker crumbs, baking soda, & salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar, and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.
Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a piece of Hershey bar into each cookie. Return to the oven and bake an additional 3 minutes, then broil for 1 minute to roast the marshmallows.
Makes approximately 4 dozen cookies.
Source: Two Peas and Their Pod
Those of you that know me well know that I have a love-hate relationship with candy corn. I eat so much of it at once until it makes me sick and never want to lay eyes on it again. But then miraculously the next day I feel great and want more. I sure am glad that candy corn is a seasonal candy, or else I'd have a mouth full of cavities and on a sugar high every day of the year.
Speaking of cavities, I'm always due for the dentist around Halloween. How did that happen? I always walk in the dentist office like a child that just stole a cookie from the cookie jar because I'm anticipating the scolding I'm about to get.
This ice cream is my guilty pleasure. I've had a scoop every night with a few pieces of candy corn scattered around. The candy corn is pretty much ALL SUGAR, so you don't have to add additional sugar.
Ingredients:
2 cups heavy cream
1 cup whole milk
13 ounces candy corn
Directions:
Pour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk.
Put mixture into an air tight container and refrigerate overnight, at least 12 hours. When you can remember, shake the container or stir the contents to loosen the candy corn. This will also help the dissolving process.
Remove from the refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.
Freeze in your ice-cream maker according to the manufacturer's instructions.
Top with extra candy corn if you would like.
I got about 5 cups out of this recipe.
Source: Culinary Concoctions by PeaBody
I have a new-found love for paninis. Not only are they delicious, but they are the perfect thing to make when you've had a busy day. In no time at all, you have a warm sandwich with endless possibilities of flavors.
This particular sandwich had a combination of spicy, sweet, and smoky flavors with every bite. The hot pepper jelly was both spicy and sweet, and the Gouda cheese gave a nice smoky flavor. The Dijon mustard also gave a nice punch of heat to the sandwich. Aubrey compared it to the heat that Wasabi has. Instead of burning your mouth, it burns your nose. I'm not sure how, but it does!
My grocery store didn't have watercress sprigs, so I used bean sprouts (Oh, how I love bean sprouts!).
Ingredients:
8 Tablespoons sweet- or hot-pepper jelly
8 slices whole-grain bread
2 teaspoons Dijon mustard
2 ounces smoked Gouda cheese, shredded
1/2 pound thinly sliced deli roast beef
1 cup watercress sprigs or bean sprouts
Olive oil cooking spray
Directions:
Spread 1 tablespoon jelly evenly on each of 8 slices of bread. Spread each of 4 slices with 1/2 teaspoon mustard (a little of this goes a long way) on top of the jelly; sprinkle Gouda evenly on the same 4 slices. Tip the remaining slices evenly with the thinly sliced roast beef and the watercress sprigs (or bean sprouts). Combine the bread slices to create 4 sandwiches.
Heat a panini press or a grill pan coated lightly with olive oil cooking spray. Grill the sandwiches in batches, with the press closed, for 2-3 minutes per side. If using a grill pan, cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2-3 minutes per side or until golden. Halve the sandwiches, and serve immediately.
Nutritional Info (per serving): 384 calories; 9g fat; 59mg cholesterol; 166mg calcium; 49g carbohydrate; 419mg sodium; 27g protein; 4g fiber; 3mg iron
Source: adapted from Health Magazine October 2009
Kebabs, Kabobs; I never knew there were so many different ways to spell this. But I'm not writing to talk about spelling (I'm not good at that anyway... spellcheck has completely spoiled me), I'm here to write about this recipe.
I love finding recipes that are made for 2 people because I know that I won't over-eat and nothing will be wasted.
One reason this recipe is so healthy is because it uses only one piece of steak per 2 people. The addition of all of the vegetables adds substance without too many calories.
I used a grill pan, but you could easily use a gas or charcoal grill. I tweaked the sauce recipe by adding more sour cream. I added a few more calories, but the consistency was perfect in my opinion.
Ingredients:
1/4 cup packed fresh cilantro leaves, minced
1 Tablespoon red-wine vinegar, or cider vinegar
1 Tablespoon (or more to your liking) reduced-fat sour cream
1/2 small clove garlic, minced
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon salt, divided
4 new or baby red potatoes
10 ounces strip steak, trimmed and cut into 1 1/2-inch pieces
1 poblano pepper, or 1/2 large green bell pepper, cut into 1-inch pieces
1/2 teaspoon extra-virgin olive oil
1/2 large sweet onion, cut into 1-inch chunks
Directions:
Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/8 teaspoon salt in a small bowl. Set aside.
Preheat grill to high.
Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak and pepper pieces with oil and the remaining 1/8 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 4 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.
Serves 2 people.
Nutritional Info (per serving): 269 calories; 9g fat; 65mg cholesterol; 16g carbohydrates; 30g protein; 2g fiber; 368mg sodium; 769mg potassium
Source: Eating Well
My favorite time to cook is when it is cool outside, and one of my favorite things to cook is soup. To me, soup is the ultimate comfort food. It also tastes great for left overs the next night or two, and most of them freeze well.
We really enjoyed this healthy and filling recipe. Aubrey loved the heat from the red pepper; he loves anything with heat. If you have a sensitive tongue, you may want to cut down or omit the red pepper. I loved the chunkiness (is that a word?) of this chili. The only change I would make next time is to use canned diced tomatoes instead of the canned whole tomatoes. I accidentally pureed the tomatoes too much and had to cut up a fresh tomato to make up for the lack of texture in the tomatoes.
Ingredients:
3 boneless, skinless chicken breasts
Salt and pepper
4 cups chopped yellow onion (2-3 onions)
1-2 Tablespoons olive oil
2 cloves garlic, minced
3 bell peppers, chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 chipotle chili in adobo sauce, finely diced
2 teaspoons salt
2 (28-ounce) cans whole peeled tomatoes in puree, not drained (or you can used diced tomatoes)
2 (15-ounce) cans beans (black, kidney, and/or pinto), drained and rinsed
Directions:
Preheat oven to 375-degrees. Line a baking sheet with foil. Place the chicken breasts on the foil, and season with salt and pepper. Fold the foil over the chicken breasts to make a packet. Roast for about 40 minutes, or until the chicken is cooked through. Allow to cool enough to handle, then shred or chop into bite-sized pieces.
Meanwhile, heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Saute the onions about 10-15 minutes, or until tender and translucent. Add the garlic to the pot and saute just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and salt. Cook 5 more minutes. If using the canned whole tomatoes, place them in the bowl of a food processor. Pulse briefly so the tomatoes are cut into large chunks. Add the tomatoes with the puree to the pot (or dump in the canned diced tomatoes). Bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.
Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.
Source: adapted from Annie's Eats... originally from Barefoot Contessa Parties by Ina Garten
This past weekend Aubrey went fishing with my dad, brother, and uncle. They maxed out on red snapper, and Aubrey even caught a Mahi Mahi and Grouper. When they got back from their fishing trip, the women (my aunt, cousin, and me) cooked supper. Since there was more red snapper than any other fish, that's what we cooked. The recipe below is originally for Salmon, but it works beautifully with flaky white fish, as well. I'll definitely be cooking this again. It's one of my favorite fish recipes that I've ever had. It's a simple and sophisticated meal, and you don't even have to mess up pots and pans while making it.
Ingredients:
2 cups cooked couscous
1/3 cup coarsely chopped cashews
1/2 cup chopped green onions
4 cups fresh baby spinach, divided
4 (6-ounce) red snapper fillets (you can use any white flaky fish or Salmon)
Salt and pepper, to taste
1/4 cup sherry or cooking sherry
2 Tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 Tablespoon grated fresh ginger or 1 teaspoon ground ginger
Directions:
Preheat oven to 375-degrees. Tear off four sheets of heavy foil.
In a bowl, combine couscous, cashews, and green onions. Divide couscous mixture onto each foil square. Top each with 1 cup of spinach and a red snapper fillet. Season to taste.
In a small bowl, whisk together remaining ingredients. Pour evenly over red snapper.
Roll up edges of the foil to seal and place on a baking sheet. Bake for 25 minutes or until red snapper flakes easily with a fork.
Yield: 4 servings
Nutritional Info per serving (if using Salmon): 389 calories; 13g fat; 88mg cholesterol; 452mg sodium; 25mg carbohydrate; 3g dietary fiber; 1g sugars; 40g protein
Source: adapted from Trim & Terrific Gulf Coast Favorites by Holly Clegg
Casseroles are a great way to stretch a meal into a couple of days. I won't be around tomorrow night to cook supper, so I made this casserole tonight so my man won't be without supper tomorrow. The original recipe calls for 2 cans of the diced green chiles, but I accidentally grabbed a can of diced green chiles and a can of diced jalapenos. It was spicier that I prefer, but I knew Aubrey would be happy about the spicy addition. All in all, I think this was a good recipe. The flavors are rich, and it makes you feel like you're eating a thousand calories. But the good news is that you're not. 
Ingredients:
1 cup fat free, less sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4-ounces) shredded Monterey Jack cheese
1/4 cup (2-ounces) light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2-ounces) shredded reduced fat extra sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)
Directions:
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350-degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350-degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Yield: 8 servings (serving size: 1 cup)
Nutritional Info (per serving): 369 calories; 11.4g fat; 2.4mg iron; 79mg cholesterol; 360mg calcium; 31.3g carbohydrate; 479mg sodium; 35.6g protein; 3g fiber
Source: Cooking Light
I'm always on a search for something new to cook. Of course, I have my staple recipes, but I always welcome a new recipe to try.
Many people like the addition of pineapple to savory dishes such as chicken or ham, but I've never really liked the combination. However, my man does, so I chopped up a pineapple to add to his quesadilla. I left them out on mine, but I had some fresh pineapple the next morning to go on top of my Greek yogurt.
The chicken was absolutely amazing on it's own, and I think that's going to be my go-to recipe for BBQ chicken.
Ingredients:
8 flour tortillas
Butter or Margarine
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Cajun spice, to taste (I used "Slap ya Mama" brand)
3 cups Monterey Jack cheese, grated
1 whole jalapeno, seeded & sliced
Cilantro
3 Tablespoons barbecue sauce
Directions:
Grill pineapple: Cut wedges, stick on skewers, and grill over low heat. Cut into slices.
Pound chicken between 2 pieces of plastic wrap with a mallet to flatten into a uniform thickness. Sprinkle with salt and pepper and Cajun spice. Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and melt butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices, and sprinkle with cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. You will have four complete quesadillas at this point.
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into wedges.
Source: Pioneer Woman
My grandfather and Aubrey's grandmother each gave us a jar of fig preserves this summer. We've been enjoying the preserves on toast, but I wanted to try something different.
Cooking Light's website had this panini recipe, which was perfect since I'd just bought a grill pan with panini press. Aubrey and I were really pleased with the combination of flavors. The fig preserves and fontina cheese really work well together. Before this, I'd never tasted fontina cheese. To me it tastes like a mix between Swiss cheese and sharp white cheddar.
I whisked together olive oil and balsamic vinegar and added a little of the fig preserves for a good vinaigrette dressing to top a baby arugula salad.
Ingredients:
8 slices Italian bread
4 ounces very thinly sliced prosciutto
1 1/4 cups (4-ounces) fontina cheese, shredded
1/2 cup baby arugula leaves
1/4 cup fig preserves
Olive oil-flavored cooking spray
Directions:
Preheat panini grill.
Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired.
Nutritional Info: 345 calories; 13g fat; 2mg iron; 50mg cholesterol; 202mg calcium; 37.1g carbohydrates; 951mg sodium; 18.2g protein; 1.4g fiber
Source: adapted from Cooking Light
Aubrey and I were blown away by this casserole. I was just trying to find a recipe to cook that was healthy and quick since this was a busy week. I was even pretty skeptical about making this because Aubrey isn't a big fan of casseroles.
I had some chicken in the freezer that I thawed out, and Aubrey grilled it on the Big Green Egg. He had it ready when I got home. The only thing left I had to do is mix the other ingredients together and bake for 13 minutes.
I felt like a wife from the 1950's making this dish because this is one of those retro meals that was really popular during that time.
There was a flavor that stood out more than any other when I took my first bite. It took me another bite to figure out that the mystery flavor was actually the red pepper. I'm not sure why they tasted so different in this casserole, but it sure was a nice change.
If you choose to make this casserole ahead, leave the chips off until it's time to bake. Otherwise they will become soggy.
Ingredients:
4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 Tablespoons finely chopped fresh flat-leaf parsley
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/2 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 Tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
3/4 cup (3-ounces) shredded Swiss cheese
3/4 cup crushed baked potato chips (about 2 ounces)
Directions:
Preheat oven to 400-degrees.
Combine chicken and next 4 ingredients (through water chestnuts) in a large bowl; stir well. Combine low-fat mayonnaise and next 5 ingredients (through black pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir well to combine. Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese. Top cheese evenly with chips. Bake for 13 minutes or until filling is bubbly and chips are golden.
Yield: 6 servings
Nutritional Info (per serving): 321 calories; 10.9g fat; 11.4g iron; 96mg cholesterol; 175mg calcium; 20.4g carbs; 606mg sodium; 34.3g protein; 2.6g fiber
Source: Cooking Light
