Monthly Archives: February 2014

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Peanut Butter Sriracha Toast

Don’t let the name scare you away!!!

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I know what you are thinking…..peanut butter and hot sauce??? On toast???

Well we can’t let avocado toast have all the fun now can we?

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This toast makes a great little snack or quick breakfast.

I could eat it everyday.  And I have been, just don’t tell anyone.

Peanut Butter Sriracha Toast
 
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Peanut Butter Sriracha Toast
Author:
Serves: 1
Ingredients
  • 1 piece of good quailty wheat bread, toasted
  • 1-2 tablespoons of peanut butter
  • sriracha (as much as you can handle)
  • 1 green onion, sliced
  • chopped cilantro
  • lemon juice
  • salt
Instructions
  1. Spread the peanut butter on the toasted bread. Drizzle with a little sriracha hot sauce, this stuff is hot so start with a little and add more if you would like.
  2. Top with sliced green onion, some chopped cilantro, a sprinkle of lemon juice, and a dash of salt.
  3. Eat!

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Low Fat Cherry Blueberry Muffins

These little babies are good!  As you can see I really like the cherry blueberry combination.

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The vanilla yogurt keeps them moist while the applesauce keeps them low fat.  These have no oil or butter.

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Then you can add more butter to the top! These are great for little hands and mouths and you can feel great feeding them to your kids.

Low Fat Cherry Blueberry Muffins
 
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Low Fat Cherry Blueberry Muffins
Author:
Serves: 12
Ingredients
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • ¾ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon each baking powder and baking soda
  • 2 eggs
  • 1 cup low fat vanilla yogurt
  • 6 tablespoons applesauce
  • 4 tablespoons almond milk
  • 1 teaspoon vanilla
  • ½ cup pitted cherries
  • ½ cup blueberries
Instructions
  1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the flours, sugar, salt, baking powder, and baking soda.
  3. In another bowl, mix together the eggs, yogurt, applesauce, almond, milk and vanilla.
  4. Add the wet ingredient to the dry, and stir just to combine.  Stir in the fruit.
  5. Fill each muffin tin ⅔ full.  Bake for 20-25 minutes.
  6. Eat!

You can also cook this in a loaf pan.  It will take a little longer to cook.

If you are counting calories you can use a sugar substitute (one that measures like sugar) and an egg substitute.  I’ve tried the muffins with the substitutions and they turn out great.

This recipe can easily be make vegan by using a soy or almond yogurt.

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Banana Peanut Butter Kale Smoothie

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

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I seriously have a love hate relationship with kale and how everyone pretends how good it tastes.

“No, really you can even taste it!” Yeah right. I can taste it.

Anyway, when you pair it with peanut butter is somehow becomes easier to drink. Not kidding.

Would I lead you astray?

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I’ve kinda of been hooked on these lately, since our winter has been pretty much non existent in Southern California, a nice cool drink has seemed like the right thing to do.

In fact we are in a severe drought.

Do a rain dance for me if you think about, ok?  Thanks.

Banana Peanut Butter Kale Smoothie
 
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Banana Peanut Butter Kale Smoothie
Author:
Serves: 1
Ingredients
  • 1 frozen banana
  • 1-2 tablespoons peanut butter
  • 1 cup kale, torn off the stems and roughly chopped
  • 1 cup almond milk
Instructions
  1. Place all ingredients in a blender, and blend.  It make take a little while.
  2. Drink!

If you don’t have a frozen banana, add some ice to the blender.  You want your drink to be cold. Either way it works and tastes great.

I don’t have a very high powered blender, if you do then you won’t have the little green flecks that I do.  It will still taste the same either way.

Feel free to add some protein powder.

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Hot Artichoke Dip

This is another winner from my grandma Betty.  She really was the best cook, but every time I make one her recipes I feel her here with me.

Food is a great way to make memories and remember people.

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Make sure you hand chop your can of artichokes, don’t put them in the food processor.  They will turn to mush and your dip with not be good.

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This dip is great for any occasion, and even though it’s best eaten hot, it still tastes great eaten at room temperature.

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Happy munching!

Hot Artichoke Dip
 
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Hot Artichoke Dip
Author:
Serves: 8-12
Ingredients
  • 1 cup mayonnaise
  • 1 cup grated parmesan cheese
  • 1 can of artichokes, chopped
  • 1 4 oz can green chilies
  • 2 cloves of garlic, grated
Instructions
  1. Preheat oven to 350.
  2. Mix together all ingredients.  Place in a pie dish, 8x8 baking dish, or something along that size.
  3. Cook for 30 minutes, or until brown and bubbly.
  4. Eat!

I double this all the time and cook it in a 9×13 baking dish.

I like to serve it with chips, but some veggies would also be good with it.

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Potato Soup

When I was growing up my friend Kristi’s mom made the best potato soup ever! (Hi Sheryl!!!)

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I had a hunkering for this soup the other day and she was kind enough to share the recipe with me and in turn allow me to share it with all of you!

Although Kristi now lives on the other side of the country, when I eat this soup I am transported back to high school and hanging out in her kitchen with her family.

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Enough down memory lane!  Back to the soup!  It is perfect for a winter day.  The creamy potatoes make it very filling, and it is lighter than most potato soups out there as it uses evaporated milk instead of cream.  Top it with some cheese, green onions, and bacon and you will be coming back for more!

I guarantee it!

Potato Soup
 
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Potato Soup
Author:
Serves: 6-8
Ingredients
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 4 russet potatoes, peeled and chopped
  • 2 cans chicken or vegetable stock
  • 2 cups water
  • 1 teaspoon dried thyme
  • 2 green onions, sliced
  • 1 cup shredded carrots
  • 3 tablespoons flour
  • 1 can evaporated milk
  • salt and pepper to taste
Instructions
  1. In a large soup pot, melt the butter over medium high heat.  Cook the onion and celery until soft.
  2. Add in the potatoes, stock, and water.  Cook until the potatoes are soft. Once the potatoes are soft, mash them up in the pot with a potato masher.  There should be no more big chunks.
  3. Add in the green onions, carrots, and thyme and cook for 5 minutes.
  4. Mix the flour with ½ cup of water and add to the soup all at once.  Continue cooking the soup until thickened.  Add in the evaporated milk.
  5. If desired top each serving with shredded cheese, sliced green onion, and crumbled bacon.
  6. Eat!.

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Ricotta Frittata with Tomato Salad

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

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Seriously who doesn’t love eggs?  They are such a great protein and so quick and easy.  Perfect for those crazy Mondays!

This frittata is filled with great for you veggies as and then topped with a bright and delicious tomato salad.

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It doesn’t get easier or better than this!

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Ricotta Frittata with Tomato Salad
 
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Ricotta Frittata with Tomato Salad
Author:
Serves: 4
Ingredients
  • 8 eggs
  • ¼ cup milk
  • ½ cup grated parmesan cheese
  • 1 bunch green onions, sliced
  • 4 cups coarsely chopped radicchio
  • pinch of sugar
  • ½ cup ricotta cheese
  • 2 medium tomatoes, diced
  • 3 tablespoons chopped basil
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
Instructions
  1. Preheat the broiler.  Position rack 4-6 inches from flame.
  2. Place tomatoes, basil, 1 tablespoon extra virgin olive oil, and salt and pepper in bowl. Set aside.
  3. Heat a medium skillet over medium high heat. Add 1 tablespoon extra virgin olive oil. Add the radicchio, green onions, sugar, salt, and pepper. Cook about 5 minutes, until radicchio is tender.
  4. While radicchio mixture is cooking, crack the eggs into a bowl.  Add the milk and parmesan cheese and beat well. Add radicchio mixture to the eggs.
  5. Wipe out the skillet, and add 1 tablespoon oil.  Pour egg mixture into skillet and cook over medium high heat, undisturbed, for about 1-2 minutes or until the bottom and sides start to set. Top with spoonfuls of ricotta cheese. Place the whole pan under the broiler for about 5 minutes or until the eggs are set and golden brown.
  6. Slice the frittata any way you would like and serve with tomato salad.
  7. Eat!

Recipe from the July/August 2012 edition of Food Network Magazine.

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Pink Velvet Trifle

Happy Valentine’s Day!!!

Are you still on the look out for an easy but show stopper dessert?

Look no further!

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This Pink Velvet Cake Trifle is so good and so easy!

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Nothing says Valentine’s Day like chocolate, whipped cream, and pink cake!

Happy Valentine’s Day!  I love you all!

Pink Velvet Trifle
 
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Pink Velvet Trifle
Author:
Serves: 12
Ingredients
  • 1 recipe prepared red velvet cake, cooked in a 9x13 pan
  • 1 big box instant chocolate pudding
  • 3 cups milk
  • 2 cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Make the red velvet cake, but use pink food coloring instead of the red to make it a pink velvet cake. Cool completely and then cut into cubes.
  2. Make the pudding by mixing together the pudding mix and the milk.  Refrigerate until needed.
  3. Whip the cream, sugar, and vanilla together until stiff peaks form.
  4. Place half of the chunks of pink velvet cake in the trifle dish, top with half the pudding, and half the whipped cream.  Repeat.
  5. If desired, top with chocolate shavings. This trifle is best if eaten the same day it is made, but it will keep in the fridge for a couple of days.
  6. Eat!

My recipe for Red Velvet Cake can be found here.  Just use pink food coloring instead of red to achieve a pink cake.

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Strawberry Cupcakes with Lemon Whipped Cream Topping

So these little suckers are pretty great.

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Easy too.  They are so light you literally could eat 20 of of them.  Don’t ask me how I know that.

The strawberry cake topped with a lemon whipped cream mousse-like topping make these divine.

Strawberry Cupcakes with Lemon Whipped Cream Topping
 
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Strawberry Cupcakes with Lemon Whipped Cream Topping
Author:
Serves: 24
Ingredients
  • 1 box strawberry cake mix
  • oil and eggs as called for on box of cake mix
  • 1 cup lemon curd
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
Instructions
  1. Make the cake mix according to package directions. Place in mini muffin pans and cook according to package directions. Cool completely.
  2. Whip the cream and powdered sugar together until soft peaks form. Whip in the lemon curd until stiff peaks form.
  3. Using a piping bag with a big round tip, pipe blobs of topping on each mini cupcake. Top with lemon zest.
  4. Eat!

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Browned Butter Rice Crispy Treats

So yeah….want to take your rice crispy treats up a notch?

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Brown the butter first.  It transforms them into a different treat entirely.  It really gives them a depth of flavor and deep butter flavor like nothing else.

I drizzled mine with pink and red candy melts to make them more festive, but they really don’t need it.

Try it.  You won’t be sorry.

Browned Butter Rice Crispy Treats
 
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Browned Butter Rice Crispy Treats
Author:
Serves: 12
Ingredients
  • ¼ cup butter
  • 6 cups mini marshmallows
  • 6 cups rice crispies
Instructions
  1. In a large pot over medium heat, melt the butter. Keep cooking the butter until it turns golden brown and starts to smell nutty.  Add in the marshmallow and melt.  Once everything is melted, add the rice crispies and coat in the marshmallow mixture.  Place in a greased 9x13 pan and press out evenly.  If its sticking to your fingers, you can lightly wet your hands to press it out.  Let cool completely and cut into squares.
  2. Eat!

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Party Ideas-Valentine’s Day Dessert Party

Can you believe that Valentine’s Day is already around the corner???  Seriously, where does the time go?

This little party idea is so fun and kids and adults love to get together for any reason.

Lets start with the food shall we???

Menu:

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Chocolate covered pretzels.  These are always a hit.  Just take some pretzel rods and dip them in some melted chocolate and add some festive sprinkles.  These can be done at any time of the year, just change up your sprinkles.

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Pie pops!  So cute right???  These suckers are a little time consuming, but boy are they cute!  I used this recipe from the Our Best Bites ladies.  I only did the raspberry one to make it a little easier on myself.

(Note: I couldn’t find raspberry pie filling to save my life.  Maybe we don’t have it in Southern California?  So I bought a can of raspberries in heavy syrup, placed it in a saucepan and added a slurry of cornstarch and water to thicken it up.  It worked great!)

Make sure to use the chocolate chips!  They really make the pie pops great!

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See next to the pip pops?  On the cake stands?  There we have brownies with cookie butter frosting (to die for!).  I just cut them into bite sized pieces and piped on the frosting using a star tip and put a chocolate chip on each one.  The recipe can be found here.

Then underneath them are browned butter rice crispy treats.  Recipe coming this week!

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We also have blackberry cheese cake bars from the Pioneer Woman (I love her.)  These were divine.  Recipe can be found here. And I love that you can make them ahead of time!  Great addition to any dessert bar: big splash with minimal effort.  My kind of dessert.

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These little guys were gone first!  They are so light and fresh you could eat 10 of them without even realizing it! Strawberry Cupcakes with Lemon Whipped Cream topping.  Recipe coming this week!

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And the show stopper!  Pink Velvet Cake Trifle!  So easy and such a hit at the party.  Recipe coming this week!

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(I know the picture is a little blurry, but I wanted to show you the whole table)

As you can see I like to use fabric when decorating for a party.  You buy it once and they have it forever.  I bought three different kinds of Valentine’s Day fabric at Joann’s filled it out with things I already had on hand.

One big tip is when putting together a buffet table is making sure to use things of different height.  I took three bowls and turned them upside down and covered them with a white table cloth.  Then I draped the Valentine’s day fabric over the bowls and added a sparkly white boa.  And there you have it!  A perfectly perfect Valentine’s Day table!

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For the tables, I cut a piece off of the Valentine’s Day fabric and bunched it in the middle of the table and then added in the different colored tulle on top.  Then I used a tall vase that I got at the dollar store and some stock from Trader Joe’s.  Add in some heart bowls filled with candy and you are done!

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That is until this guy figures out he can get to the treats!  But how can you get mad at a face like that???

Happy Valentine’s Day!!!