Found this through allrecipes.com
Prep time: 5 min
# served: 2
118 calories, 1.5g fat, 6 mg chol, 65mg sodium, 24g carb, 4.8g protein
1 cup frozen mixed berries, 1/2 cup strawberry flavored yogurt ( I used vanilla flavored), 1/2 banana-sliced, 1/2 cup milk, 1/4 teas sugar (opt.)
In the container of a blender, combine the mixed berries, strawberry yogurt, banana, milk and sugar. Cover and blend until smooth. Pour into glasses and serve.
Saturday, January 1, 2011
Panini turkey, bacon & cheese Sandwich
Found this through the e-meals program.
# served: 2
low carb
super easy and very delicious
4 slices turkey bacon, 4 low carb bread slices, 1/4 lb deli turkey slices
Fry bacon in skillet. Drain. Assemble sandwiches as desired, breaking bacon in half to fit. Use countertop sandwich grill if you have one. Or, add olive oil to hot skillet and add sandwiches. Press with heavy pot on sandwich until grilled.
# served: 2
low carb
super easy and very delicious
4 slices turkey bacon, 4 low carb bread slices, 1/4 lb deli turkey slices
Fry bacon in skillet. Drain. Assemble sandwiches as desired, breaking bacon in half to fit. Use countertop sandwich grill if you have one. Or, add olive oil to hot skillet and add sandwiches. Press with heavy pot on sandwich until grilled.
Thursday, November 18, 2010
Cider Glazed Pork Chops
(Sorry about the less than stellar picture. It gets dark so early here!)My notes: I have a hard time finding chops as thick as they specify, so I typically just buy pork loin and slice it into chops myself. If you buy thinner chops, reduce the cooking time.
Glaze:
1/2 cup cider vinegar (or distilled white vinegar)
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 Tablespoons Dijon mustard
1 Tablespoon soy sauce
pinch cayenne pepper
Pork Chops:
4 (5 to 7 ounce boneless center-cut or loin pork chops 1/2 to 3/4 inch thick, trimmed of excess fat
Table salt and ground black pepper
1 Tablespoon vegetable oil
1.) For the glaze: Combine the ingredients in a medium bowl and set aside.
2.) For the pork chops: cut 2 slits about 2 inches apart through the outer layer of fat and silver skin of each chop (trying your best not to cut into the meat). Pat the chops dry with paper towels and season with salt and pepper. Heat the oil in a 12 inch skillet over medium-high heat until smoking. Add the chops to the skillet and cook until well browned, 4 to 6 minutes. Flip the chops and cook 1 minute longer; transfer the chops to a platter and pour off any oil in the skillet.
3.) Return the chops to the skillet, browned side up, and add the glaze mixture; cook over medium heat until the center of the chops registers 140 to 145 degrees on an instant-read thermometer, 5 to 8 minutes. Remove the skillet from the heat; transfer the chops to a clean platter, cover loosely with foil, and let rest until the center of the chops registers 150 degrees on an instant read thermometer, about 5 minutes.
4.) Stir any accumulated meat juices from the plate into the glaze in the skillet and simmer, whisking constantly until the glaze has thickened, 2 to 6 minutes. Return the chops to the skillet and turn to coat both sides with the glaze.
Recipe source: You guessed it: America's Test Kitchen. I'm obsessed.
Tuesday, November 16, 2010
Buttermilk Mashed Potatoes
I am in L.O.V.E with these mashed potatoes. We probably have them weekly. They are so stinkin good and one of those rare mashed potato recipes that requires no gravy. I love to have them along side cider glazed pork chops which will be posted shortly!
My notes: You can use red potatoes, but the yukon golds make you feel like you're eating something really buttery. I doubt russets would give you the same results.
2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch chunks
Table salt
6 Tablespoons (3/4 stick) unsalted butter, melted
2/3 cups buttermilk
ground black pepper
1.) Place the potatoes in a large saucepan and add cold water to cover by an inch; add 1 Tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes break apart easily when a paring knife is inserted, about 18 minutes. Drain the potatoes briefly, then immediately return them to the saucepan set on the still-hot (but off) burner.
2.) Add the butter and buttermilk and mash until you reach the desired consistency. (I like mine with lumps left in them)
Recipe from America's Test Kitchen
My notes: You can use red potatoes, but the yukon golds make you feel like you're eating something really buttery. I doubt russets would give you the same results.
2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch chunks
Table salt
6 Tablespoons (3/4 stick) unsalted butter, melted
2/3 cups buttermilk
ground black pepper
1.) Place the potatoes in a large saucepan and add cold water to cover by an inch; add 1 Tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes break apart easily when a paring knife is inserted, about 18 minutes. Drain the potatoes briefly, then immediately return them to the saucepan set on the still-hot (but off) burner.
2.) Add the butter and buttermilk and mash until you reach the desired consistency. (I like mine with lumps left in them)
Recipe from America's Test Kitchen
Sunday, November 14, 2010
Teresa's Enchiladas (from Girls' Camp)
2 lbs. Shredded Chicken
4 cans Cream of Chicken Soup
18 White Corn Tortillas (6 tortillas per layer)
Grated Cheddar Cheese
Chicken Broth
Hatches Roasted Green Chiles (chopped)
1 1/3 cup milk
Cook chicken in chicken broth for extra flavor. Cool chicken and shred. Lightly fry corn tortillas in oil. (Make sure you don't fry too hard of crisp). Dry on papertowel. Mix milk with soup. Dip fried tortillas in soup mixture. Line bottom of 9 x 12 pan with dipped tortillas. Mix chicken, chiles, and cheese. Spread chicken mixture on top of dipped tortillas. Repeat layers again with tortillas and chicken mixture. On final layer pour the remainder of soup mixture and cover with cheese.
Bake for 1 hour at 350 degrees
4 cans Cream of Chicken Soup
18 White Corn Tortillas (6 tortillas per layer)
Grated Cheddar Cheese
Chicken Broth
Hatches Roasted Green Chiles (chopped)
1 1/3 cup milk
Cook chicken in chicken broth for extra flavor. Cool chicken and shred. Lightly fry corn tortillas in oil. (Make sure you don't fry too hard of crisp). Dry on papertowel. Mix milk with soup. Dip fried tortillas in soup mixture. Line bottom of 9 x 12 pan with dipped tortillas. Mix chicken, chiles, and cheese. Spread chicken mixture on top of dipped tortillas. Repeat layers again with tortillas and chicken mixture. On final layer pour the remainder of soup mixture and cover with cheese.
Bake for 1 hour at 350 degrees
Friday, November 12, 2010
Oatmeal Chocolate Chip Cookies
I've been meaning to add some of our favorite foods to this blog for awhile, so you'll probably see a sudden influx of posts from me on here. Hopefully your families will enjoy some of these as well!
These Oatmeal Chocolate cookies are too die for. By far my favorite cookie of all time. They're huge, chewy and soft in the middle and a little big crisp on the outside. The recipe probably seems pretty finicky, but the end results are worth it!
*My notes on the recipe: You do need to make them as big as it says if you want the crisp edges and chewy middle. Dark brown sugar does make a better cookie, but I've used regular brown sugar with good results as well. We also usually use chocolate chips since we usually have them on hand, rather than the semi-sweet chunks, but the chunks are a little better. Old fashioned oats are also a must. Don't substitute instant. Watch them closely! If you over bake them you might as well chuck them in the trash.
1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon cinnamon
1 1/4 cups old-fashioned rolled oats
8 ounces semi-sweet chocolate, chopped into chunks
or
1 1/2 cups chocolate chips
12 Tablespoons (1 1/2 sticks) unsalted butter, softened but still cool
1 1/2 cups packed dark brown sugar
1 large egg
1 teaspoon vanilla
1. Adjust oven racks to upper and lower-middle positions; heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a second medium bowl, stir together oats and chocolate.
3. In a standing mixer beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down the sides of the bowl and add egg and vanilla and beat on medium- low speed until fully incorporated, about 30 seconds. Scrape down the bowl; with the mixer running on low speed add flour mixture; mix until just combined about 30 seconds. With mixer still running on low gradually add oat and chocolate mixture; mix until just incorporated. Give the dough a final stir by hand to ensure no flour pockets remain.
4. Using a 1/4 measure, divide dough into 16 equal portions, then roll into balls. Stagger 8 balls per cookie sheet and flatten gently to about 1 inch thickness. Bake both baking sheets 8 minutes, rotate them front to back and top to bottom and bake an additional 9 minutes longer. Watch them closely! Remove when the edges are set up but the fissures are still wet and raw looking. Cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely.
Adapted from Cooks Illustrated
These Oatmeal Chocolate cookies are too die for. By far my favorite cookie of all time. They're huge, chewy and soft in the middle and a little big crisp on the outside. The recipe probably seems pretty finicky, but the end results are worth it!
*My notes on the recipe: You do need to make them as big as it says if you want the crisp edges and chewy middle. Dark brown sugar does make a better cookie, but I've used regular brown sugar with good results as well. We also usually use chocolate chips since we usually have them on hand, rather than the semi-sweet chunks, but the chunks are a little better. Old fashioned oats are also a must. Don't substitute instant. Watch them closely! If you over bake them you might as well chuck them in the trash.
1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon cinnamon
1 1/4 cups old-fashioned rolled oats
8 ounces semi-sweet chocolate, chopped into chunks
or
1 1/2 cups chocolate chips
12 Tablespoons (1 1/2 sticks) unsalted butter, softened but still cool
1 1/2 cups packed dark brown sugar
1 large egg
1 teaspoon vanilla
1. Adjust oven racks to upper and lower-middle positions; heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a second medium bowl, stir together oats and chocolate.
3. In a standing mixer beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down the sides of the bowl and add egg and vanilla and beat on medium- low speed until fully incorporated, about 30 seconds. Scrape down the bowl; with the mixer running on low speed add flour mixture; mix until just combined about 30 seconds. With mixer still running on low gradually add oat and chocolate mixture; mix until just incorporated. Give the dough a final stir by hand to ensure no flour pockets remain.
4. Using a 1/4 measure, divide dough into 16 equal portions, then roll into balls. Stagger 8 balls per cookie sheet and flatten gently to about 1 inch thickness. Bake both baking sheets 8 minutes, rotate them front to back and top to bottom and bake an additional 9 minutes longer. Watch them closely! Remove when the edges are set up but the fissures are still wet and raw looking. Cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely.
Adapted from Cooks Illustrated
Thursday, July 2, 2009
Double chocolate cookies
I've become famous for these around here. They're amazing! I found the original cookie recipe here, but with the added cocoa so that they're double chocolate. Yum!
½ c. butter
½ c. high-quality tub margarine (like Smart Balance)
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
¾ tsp. salt
¾ tsp. baking soda
1/3 c. cocoa
1 12-oz. bag chocolate chips (I use more chips than this. I also like to do half choc. chips, half peanut butter chips)
Cream together butter, margarine, sugars, eggs, and vanilla. In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Mix in cocoa. Stir in chocolate chips .
Roll into balls and cook at 350 degrees. The original recipe says for 10-12 min. I think that the secret to making these AMAZING is to under-cook them slightly. When you take them out, they should look underdone. I usually let them sit on the cookie sheet for a couple of minutes (or until the puffiness falls), then immediately onto the cooling rack.
½ c. butter
½ c. high-quality tub margarine (like Smart Balance)
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
¾ tsp. salt
¾ tsp. baking soda
1/3 c. cocoa
1 12-oz. bag chocolate chips (I use more chips than this. I also like to do half choc. chips, half peanut butter chips)
Cream together butter, margarine, sugars, eggs, and vanilla. In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Mix in cocoa. Stir in chocolate chips .
Roll into balls and cook at 350 degrees. The original recipe says for 10-12 min. I think that the secret to making these AMAZING is to under-cook them slightly. When you take them out, they should look underdone. I usually let them sit on the cookie sheet for a couple of minutes (or until the puffiness falls), then immediately onto the cooling rack.
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