What Spice are You?

You Are Cilantro

The bad news is that there are some people who can't stand you. The good news is that most people love you more than anything else in the world. You are distinct, unusual, fresh, and very controversial. And you wouldn't have it any other way.

What Spice Are You?

January SBGEX

So, now that February's gadgets are here, I realized that I never posted January's. I know she's been scolding me about my updates so here's to Clara and her awesome cupcakes! Thanks friend :)
My favorite Girl Scout cookies are the Tagalongs so she made me Peanut Butter and Chocolate Cupcakes!
She did send 4 but we couldn't waste anytime taking pictures. We had to taste test them first, pictures come later.
The verdict by both Jake and I: A+

Thanks Clara! (Sorry for the delay!)

February SBGEX

This month instead of exchanging baked goods we decided to exchange kitchen gadgets! It was fun. Jennifer was my gadget giver and she did an awesome job!
She sent me oodles of fun gadgets!:
a silicone muffin/cupcake pan-though I've been told this bake ware is not wonderful, I've really been wanting to try it
a rubber spatula-you can never have to many of these
silicone baking mats-I've really been wanting to try these, my mom loves hers
egg slicer-one of those handy gadgets I just didn't own (and I've been craving egg salad)
and a bonus! Peanut Butter Chocolate Chip Cookies! :)

Thanks Jennifer!

Roasted Red Potatoes

This recipe came from Amber's Delectable Delights. It was a great side dish to our turkey burgers. They were awesome!

Roasted Red Potatoes
(Source: Amber's Delectable Delights )

Ingredients:

4 red potatoes (we used regular potatoes since that was what was in the pantry)
2 tablespoon bread crumbs
1 tablespoon olive oil
1 tablespoon Parmesan cheese
Your choice of seasonings (I used garlic power, onion powder, and parsley)

Directions:
Preheat oven to 375 degrees
Slice potatoes into wedges and place into medium bowl. Season with all the remaining ingredients and place into preheated oven. Cook for 30-40 minutes or until potatoes are done to your desired crispness.

Turkey Burgers

Turkey Burgers
(source: me)

1 lb. ground turkey
3/4-1 cup bread crumbs
1/4 cup ketchup or BBQ sauce
1 egg
fresh ground pepper
onion salt
garlic powder

Mix all ingredients together. When mixing together, if they are too "wet" looking add more bread crumbs. They should be a little dry. If the mixture isn't dry enough, your burgers will come out mushy (believe me, mushy burgers are NO good!)
Make into patties and grill with non-stick cooking spray.
We top them with with BBQ sauce or salsa; Jake's favorite is the Wal-Mart brand Peach Pineapple Chipotle salsa.

Italian Stuffed Chicken

These were super easy to prepare and have great flavor! I found this recipe at One Tiny Pink Kitchen. As far as spices go, I don't really measure, I just eye it. It is my attempt to becoming more creative in the kitchen. Enjoy!


Italian Stuffed Chicken Breasts
(source: Kara @ WW)

4 – 4 oz. Boneless Skinless Chicken Breasts
1/8 tsp. Salt
3/4 tsp. Dried Basil – divided
1/4 tsp. Crushed Red Pepper (I know I used less than that)
1/4 cup Minced Green Bell Pepper (I didn't use)
4 (3/4 oz) Part-Skim Mozzarella Cheese Sticks
2 Tbsp. Fat-Free Italian Dressing
1/8 tsp. Paprika (I didn't have any)
1/4 cup Dry Breadcrumbs
1 tsp fresh ground pepper
1 tsp garlic powder
1 tsp oregano
Cooking Spray

Pound chicken to 1/4” thickness; sprinkle with salt, 1/4 tsp basil and crushed red pepper, and garlic powder. Sprinkle each breast with 1 Tbsp. minced bell pepper. Place 1 cheese stick lengthwise down the center; roll up jelly roll fashion. Brush rolls evenly with Italian dressing. Combine paprika and breadcrumbs, and dredge chicken breasts rolls in mixture, turn to coat. Place on a baking sheet coated with non-stick cooking spray – seam side down. Lightly coat with non-stick spray; sprinkle with remaining basil. Bake at 400 for 15 minutes or until done (mine took about 22 minutes). Let stand 5 minutes before serving.

1st Married Valentine's Day!

Jake has always done very well at buying me presents and is even better at keeping the secret until the right moment! And on this first Valentine's Day as husband and wife, he did not let me down.

Wednesday, February 13th:
He called me on Wednesday after I left for work to tell me that when I got home I was NOT allowed in the kitchen. It was very difficult but I managed to keep myself from going near the kitchen (thanks Jknotties for the entertainment!).

The final surprise revealed...
...an Ultimate Chocolate Cake!

The weekend leading up to Valentine's Day I had a major craving for chocolate. Every show on the Food Network was dedicated to chocolate, thus fueling my need for chocolate. I drooled over the recipes by all my favorite chefs: Giada, Jamie Oliver, Tyler Florence. But my favorite was Tyler's Ultimate Chocolate Cake! Apparently, it was then that Jake decided what to get me for Valentine's day.
He even researched and found a specialty baking store to buy real chocolate. He said the store was amazing. We are planning to go visit together this coming weekend. Stay tuned for a review (as I hope to come home with a few new kitchen items!).
His master plan was to make the cake, do all the dished and then hide the cake behind a curtain until he got home. Well, his timing was ruined when the weather caused me to have a short work day. Thus, the phone call telling me to stay out of the kitchen. He hadn't had enough time to finish. Well, I was still very much surprised!
The recipe can be found here. The only change Jake made was a raspberry syrup instead of the liqueur because we didn't have any raspberry liqueur.
The frosting was a little rich the first day. I liked it much better the morning after!


Thursday, February 14th:
Jake and I had both requested to take the day off because we were going to go to the taping of a television show. Unfortunately the tickets never came through. We decided since it was Valentine's day that we still keep the day off and celebrate together.
We have been working opposite schedules for quite a few weeks and the time we have had together has been spent doing stuff like laundry and grocery shopping. So, some quality time together for Valentine's day was exactly what I wanted!
Instead of a big heavy meal that neither of us really needed. I wanted something light and relatively healthy (especially now that there is a chocolate cake in the house!). I read another blog that had the idea to do a picnic. Perfect!
It didn't turn out to be super healthy in terms of fat grams but it was certainly wasn't heavy and we had a lot of fun! It was an indoor picnic of course, watching No Reservations.

Our picnic:
apples
kiwi
bread
variety of cheese: brie, sliced mozzarella and sharp cheddar
spinach-artichoke dip
nutella (chocolate-hazelnut spread)



A perfect First Valentine's Day! :)

A New Twist...

...on an old favorite! We added spinach to our Fresh Tomato Pizza. It was so yummy. I bought a package of frozen spinach, thawed it in the microwave, drained all the excess water and sprinkled it on top of the tomatoes. Enjoy!

Raspberry Tarts (Guilt Free!)

I was in great need of something to satisfy my sweet tooth. The problem was that all sweets were banned from our home for the month of January in an attempt to get rid of unwanted holiday pounds.
Then, I came across my friend Nina's blog. I immediately added the ingredients to my grocery list for the week.

Ingredients
1 Reduced Fat Graham Cracker Crust (I bought the individual sized tarts)
1 Box of Sugar Free Gelatin - I used raspberry
1/4 cup of boiling water
2 6 oz. containers of light yogurt - I used raspberry
1 tub of fat free cool whip

Directions
Dissolve Jello in boiling water. Stir in yogurt with wire whisk. Fold in cool whip. Pour into pie crust. Refrigerate at least 2 hours - overnight preferably.
You can also make this with cherry Jello and cherry yogurt or lime Jello and key lime yogurt- any combination like that will work.


Recipe from Weight Watchers and Love-Sweet-Love
Photo: my kitchen

Husband Rating: A+, He could have eaten all the tarts in one sitting.
Wife Rating: A+, I love them as well and didn't feel guilty for having something sweet!

Grilled Salmon Marinade

One of our cooking resolutions is to expand Jake's palate. He doesn't like a number of vegetables or seafood. Since, I wanted to introduce more healthy options for both of us I needed to introduce Jake to some new foods. His first comment upon seeing the fish was "It has scales on it??!!" (its a slow process!)
He has had salmon once before and didn't love it but said he'd be willing to give it another try. I found this super easy marinade recipe and we both loved it.
I have actually made it twice now. The first time I followed the recipe exactly. As much as I love it I thought there wasn't a need for so much oil. I know marinade wise, it breaks down the fish but it just came out a little too oily. So, the second time we made it I only used 1 Tablespoon of oil. It was certainly less oily but I think I can still do better. I may try eliminating it altogether and try a red wine.
Enjoy!

Grilled Salmon with Soy-Brown Sugar Marinade

1 1/2 pounds salmon fillets (we also use salmon steaks from time to time)
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 C soy sauce
1/3 C brown sugar
1/3 C water
1/4 C vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large, resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Source: Allrecipes and I Bake. and Cook?
Photo: my kitchen

Husband Rating: B, He is learning to like the new texture and flavor of fish but A+ for the marinade.
Wife Rating: A+, I wish I had made more!

Chicken Enchiladas...Take 2

I really wanted enchiladas again but I wanted something new not my standard go to recipe.
I had found two different version that I was interested in trying. One from Trisha at One Tiny Pink Kitchen and one from April at Wine Lover's Cooking Diary. I decided to do a combination of both.

Ingredients

1 lb chicken
1 teaspoon chili powder
1 teaspoon cumin
1 cup enchilada sauce (I used the green enchilada sauce)
2 oz diced chilies
1 can cream of chicken soup
3/4 reduced fat Mexican blend cheese
2 cups cooked rice
6 tortilla shells
salsa
reduced fat sour cream


Directions

Preheat oven to 350. Cook chicken with chili powder and cumin. Shred with fork. Add1/4 cup of enchilada sauce, 1/4 cup cheese, chilies and rice to the chicken. Stir to combine.

Spray baking dish with nonstick cooking spray. Fill tortillas with mixture and roll, placing tortilla seam side down.

Mix together remaining enchilada sauce and cream of chicken soup. Pour over tortillas. Sprinkle with remaining cheese.

Bake uncovered at 350 for 20-25 minutes till soup and cheese are bubbly. Serve with salsa and sour cream.

Husband Rating: A+

Wife Rating: A-, I like my enchiladas saucy. I think next time I'll use a less rice. I really liked the green enchilada sauce too!

Recipe: adapted by me
Photo: my kitchen

While Life is Throwing Lemons...

...I am still here making lemonade. I am still here cooking as well however, I have not had the time to update my blog. So, please stay tune in because when I do return, I have a ton of supplicious things to share with you! :)

A preview of what's in store...

Raspberry Tarts (guilt free!)
Grilled Salmon
Chicken Enchiladas
Italian Stuffed Chicken
Turkey Burgers
Roasted Red Potatoes
Chicken and Dumplings
Oatmeal Chocolate Filled Cookies

Foodie BlogRoll!

I jumped on the food blog bandwagon with some friends a few months ago. I try to post regularly although sometimes it turns into 3-4 posts all in one sitting! It started with just swapping recipes with a couple friends and a place to write about our experience making the recipe.

Shortly after starting my blog I was introduced to Google Reader. (thanks to CB!) Somewhere deep inside a fire was lit. There was a whole new world out there of people with food blogs from all over the world. Well, now I have a full blown bonfire inside of me. I have almost 200 blogs in my reader. I am constantly finding more. And, don't get me started on my starred items! There are so many fantastic ideas out there.

So, I joined another bandwagon, the Foodie BlogRoll Please direct your attention to my toolbar menu on your right. You will find a great big list of foodies and their blogs. I haven't even looked at a 1/4 of them yet! (I need a husband-free, rainy Saturday!)

Well, my blog is now on the list, won't you please join me?!

Frugal Foodie Challenge!!

I am so excited to tell you about this challenge. First, the history, my friend Lorena from Food Revolution challenged her readers to her first frugal foodie challenge. I wanted to support her first challenge but I was at a loss for ideas. A meal for 2 people using mozzarella cheese for a grand total of $7. I am often in shock when I read her blog. I know that NYC living is expensive but she's just good!!

So, on to the challenge, as I mentioined it required a meal for 2 people using mozzarella cheese and spending no more than $7 total. Without going to the obvious pizza, I was stumped for a good idea. Finally, driving home from work one day I decided to call my mom, a nutritionist and see if she had a recipe in her collection. We talked over a few ideas and she mentioned a panini but I was pretty sure I couldn't stay in the budget (not to mention I don't own a grill or panini press!). But it got me into sandwich mode and finally it just hit me!

I present to you Italian Quesadillas!

Ingredients

1 boneless chicken breast
3/4 cup shredded mozzarella cheese, divided
2 burrito shells
3/4 cup tomato (or marinara) sauce-We used Prego's Three Cheese sauce
1 teaspoon Italian seasoning blend
non-stick cooking spray

Directions
Slice chicken into strips. Cook in a skillet using non-stick cooking spray. After putting the chicken in the pan, sprinkle with Italian seasoning. While chicken is cooking, spray the insides of 2 burrito shells with non-stick cooking spray and layer one with 1/2 cup of mozzarella cheese. Once chicken is cooked, layer onto the cheese. Sprinkle the remaining 1/4 cup of mozzarella cheese onto the chicken and top with remaining burrito shell. Place in toaster over or oven until browned. Cut into wedges and serve with tomato sauce for dipping. Makes 1 quesadilla.

Recipe and Picture from me!



Now for the grand total!
It was easier to write the list of ingredients and directions for 1 quesadilla however, the challenge was for 2 people so that is how my budget is written.

chicken breasts $5.00 bag, used 2 pieces =$2.00
mozzarella cheese $2.39, used 3/4 of the bag =$1.80
burrito shells $1.99, used 4 out of the 8 shells =$1.00
tomato sauce $1.72, used half the jar =$.86
Italian seasoning blend staple
non-stick cooking spray staple

Grand Total: $5.66

Snickerdoole Muffins

Jake and I celebrated New Year's Day in style! Sleeping in and then cooking brunch together. We had so much fun. I came across this recipe for Snickerdoodle muffins and we had to try them. The were so good! Light and fluffy and yummy!

Recipe from Peabody
Photo from my kitchen

Grandma's Eggnog

Jake and his dad love eggnog. Jake wanted to make some for his dad for Christmas Eve. I was flipping through on of my mom's cookbooks when I came across my Grandma's recipe. I was never really allowed to drink it as a kid because it always had too much sugar for me (and usually it was spiked!)
Ours didn't come out quite as good as Grandma's but it was good. I think we'll try again next year!

Ingredients
1/3 cup sugar
2 egg yolks
1/4 teaspoon salt
4 cups milk, scalded
1 teaspoon vanilla or 2 tablespoon cooking sherry
2 egg whites
3 tablespoon sugar
1 1/2 teaspoon sugar
1/2 cup heavy cream

Directions
Beat 1/3 cup sugar into egg yolks. Add salt; slowly stir in milk. Cook in doulbe boiler over hot, not boiling water, stirring constantly, till mixture coats spoon. Cool. Add vanilla.
Beat egg whites till foamy. Gradually ass 3 tablespoon sugar beating till stiff peaks form. Add meringue to custard and mix thoroughly. Chill 3-4 hours.
Fold 1 1/2 teaspoon sugar into whipping cram, dot eggnog with islands of it. Sprinkle with nutmeg.
Makes 6-8 servings

Mom 2's Meatballs!

Every year Jake's parents host an open house around the holidays. Since we moved away from home this year, they planned the party during our time at home so we would be able to be there and see all of our friends. I offered to help my mother-in-law with the cooking preparation. The menu was simple but it did include her meatballs. Everyone loves her meatballs and sauce.
There is not really a recipe written down as much of it is in her head and done by sight. I was excited to learn how she makes hers because I am going to try making my very own in the near future.
This is a picture from my kitchen last night when Jake and I ate some of the leftovers that were sent home with us. I just wanted to show off my hard work. I rolled 20 pounds of ground beef into meatballs!!

My Birthday Dinner

Ok, I know this post is long overdue as my birthday was 2 weeks ago but I had to give credit to my husband for an amazing birthday dinner! I requested stuffed shells and he totally came through. Unfortunately I was terribly sick so it was a challenge to eat and breathe at the same time. I was very grateful for leftovers. I tasted them a couple days later! They were so good.


This was also delivered on my birthday from some friends of mine. A birthday cake made from flowers. The really sad part was that when I opened the box I really thought it was a cake decorated with flowers. I was only slightly disappointed there was no sugary goodness underneath!

December SBGEX

This was my first time participating in the Secret Baking Gift Exchange. I had so much fun planning, baking and receiving.
I decided to deliver my baked goods in person because one of my job locations was not not far from her job. Kat was so surprised when I showed up. Then, she walked into her office and when she came out she handed me my cookies because she was also my secret baker! We couldn't have planned it more perfectly if we tried!
She made me Carmel Filled Chocolate Cookies. They were amazing. The recipe can be found on her blog. Thanks Kat!

Cranberry Pistachio Biscotti

This is part 2 of the return blog (i.e. Christmas cookies) I was so excited about this recipe. I went looking for a biscotti recipe and came across this on the Betty Crocker website. The reviews were great so I decided to give it a try. They turned out fabulous and I thought I stumbled upon a really great cookie recipe for Christmas. Well, I did stumble upon a great recipe I just wasn't the first!
The recipe uses the Betty Crocker sugar cookie mix that is already prepackaged. It made making these super simple but a little on the sweet side. I might try another recipe next time so that I can cut the sugar and taste more of the pistachio.
My favorite part about making these was the green dough!




Ingredients:
1 pouch Betty Crocker sugar cookie mix
1 box pistachio instant pudding (4 serving size)
1/4 flour
1/2 butter, melted
2 eggs
1/2 cup pistachios, finely chopped
1/2 cup dried cranberries
2 tablespoons powdered sugar



Directions
Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide dough in half. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets.
Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies. Store loosely covered.
Makes approx 40 cookies



Recipe from Betty Crocker
Photos from my kitchen