Leave of absence
Posted: August 20, 2010 Filed under: Random Thoughts about cooking 10 Comments »Thank you to all my readers, but I must take a leave of absence from my blog. My mom, my best friend, is quite ill and that takes top priority to be with her, pray with her, and spend as much time with her as I can.
Pls keep my mom in your prayers and I hope to start posting some of her famous recipes soon! She is a great cook and I miss her meals and parties terribly! She taught me to be a great host, cook and baker and I cant wait to share some of those moments with all my loyal readers!!
God bless you mom!
Tomato, basil, mozzarella salad
Posted: August 20, 2010 Filed under: Appetizer, Cheese, Light and healthy, Low Carb, Meatless, Quick, Salad, Side dish Leave a comment »This is my all time favorite appetizer, salad, dinner, etc..If I could eat this every single day I would. Easy tossed together and a huge hit as an appetizer!!!
**Sorry for no pic, I totally forgot to take one when I served this to our guests YIKES!***
ENJOY!
Ingredients:
1 pkg grape tomatoes sliced in half
1-2 pkgs mozzarella balls, drained
Fresh basil torn or chopped
1-2 tbsp evoo
sea salt and fresh ground pepper for taste
1-2 tbsp balsamic vinegar
Directions:
Toss all into a bowl and refrigerate for 30 mins. Toss once more and serve. Adjust seasons and evoo for your own tastes!
Chicken stuffed with goat cheese and sundried tomatoes
Posted: August 19, 2010 Filed under: Chicken, Clean eating, Grilled, Light and healthy, Low Carb 2 Comments »We had another couple over for dinner and I fell in love with this recipe and knew the guy loved goat cheese, so this was it!!! This was easy to make and was a great impressive meal for dinner guests. I love this recipe’s quickness as I didnt have to be stuck in the kitchen all night while the guests chatted it up over apps! So this recipe fit all our needs!!
**Sorry for the crappy pic, we were hungry and ready to eat!! No time to set it up better!!***
***I doubled for the 4 of us****
ENJOY!
Ingredients:
4 sundried tomato halves (not packed in oil)
1 cup hot water
2 ounces goat cheese (soft type)
2 tablespoons chopped fresh basil
Freshly ground black pepper
2 (5-ounce) chicken breasts
Salt
Cooking oil spray
Directions:
Place sun dried tomatoes in a small bowl, and cover with hot water. Soak 10 minutes, drain, and chop. Add goat cheese, basil, and pepper to tomatoes and stir to combine.
Place chicken on a cutting board and use a paring knife to slice a pocket into the side of each chicken breast to hold the filling. Enlarge the pocket carefully without cutting all the way through. Divide cheese mixture between pieces of chicken, gently stuffing it into the pocket. Secure with toothpicks if desired.
Season the outside of the chicken breasts lightly with salt and pepper. Coat a medium nonstick skillet with cooking spray and heat over medium flame. When hot, add chicken and cook 5 minutes or until golden brown underneath. Reduce heat to low, turn chicken breasts over, and cover. Cook 10 minutes or until no pink color remains when cut through the thickest part. (If you have a meat thermometer, cook to an internal temperature of 165 degrees F)
Makes 2 servings
Per serving: 239 calories, 8 g total fat, 5 g saturated fat, 94 mg cholesterol, 2 g total carbohydrate, 0 g dietary fiber, 38 g protein, 278 mg sodium.
Easy White Wine Sangria
Posted: August 18, 2010 Filed under: Appetizer, Beverages, Brunch, Quick, Wine 1 Comment »Perfect for an afternoon get together with friends. I made a pitcher of this and it was perfect sipping on it with some light apps while enjoying great times with friends. This recipe is one that a friend of mine uses and we have all adapted it to our own liking.
ENJOY!
Ingredients:
1 bottle good Pinot Grigio
1 2 liter sprite (I use diet for my glass)
fresh fruits-I use blackberries, blueberries, raspberries, apples, orange slices and lemon slices-any of your favorite fruits will work
Ice
1/2-1 cup Triple Sec-Optional
Directions:
Fill pitcher with ice about halfway full.
Mix equal parts of the wine and sprite together in pitcher. Add in fruits. Stir well. Keep adding wine and sprite to adjust taste desired. Add in triple sec for additional flavor and citrus kick.
Pour into an ice filled tall goblet or glass and add in fruits from pitcher. ENJOY immediately and come back for 2nds and 3rds… 
Grilled swordfish
Posted: August 17, 2010 Filed under: Clean eating, Fish/seafood, Grilled, Light and healthy, Low Carb, Quick 1 Comment »I love fish. So, I am always looking for new ways to enjoy fish or find new fish/seafood to try. For some reason, I had never had swordfish. So while at Publix the other day, they were just putting out some fresh swordfish. So I grabbed up 2 fillets for H and I to enjoy and found this recipe on Epicurious.com
ENJOY!
Ingredients:
For swordfish
1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon vegetable oil plus additional for brushing pan
1 teaspoon ground coriander
1 (1-inch-thick) swordfish steak (6 ounces)
For salsa
1 lime
1 (1/4-pound) Kirby cucumber, peeled, seeded, and cut into 1/4-inch dice (3/4 cup)
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped scallion greens
1 teaspoon finely chopped fresh jalapeño or serrano chile (including seeds)
1 teaspoon sugar, or to taste
1/4 teaspoon salt
Directions:
Marinate swordfish:
Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)
Make salsa while swordfish marinates:
Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
Grill swordfish:
Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.
Cute cupcake toppers
Posted: August 16, 2010 Filed under: Cakes/Cupcakes, Dessert, Frosting, Quick, Toppings 3 Comments »Cute idea found on the cooking chat board I frequent, this was a hit when we had friends over. Just bake up your favorite cupcake recipe, top/pipe with butter cream or your favorite frosting and then top with these cute toppers. You can get these cute toppers by using mini Reese’s Peanut Butter Cups. Take the foil off, top/pipe with a dollop of butter cream and place on top of your frosted cupcake and wow your guests..LOL! 
ENJOY!
NATIONAL CLEAN EATING DAY IS OCTOBER 1ST!
Posted: August 15, 2010 Filed under: Random Thoughts about cooking Leave a comment »Shortcakes
Posted: August 13, 2010 Filed under: Breakfast, Brunch, Cakes/Cupcakes, Dessert, Fruit, Quick Leave a comment »Ahhh a summer staple..shortcakes. They are perfect with fresh summer fruits. Strawberries or peaches or mixed berries..all are great. I found this recipe on Annie’s Eats who topped the shortcakes with peaches. We usually do strawberries. This time I just made a ton to freeze for later use as we have had a lot of drop in guests. Since we always have berries on hand,this was an easy go to dessert esp when the cakes are already made. Just take out of freezer in time to defrost, top with fruits and enjoy!
ENJOY!
Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1 tbsp. sugar, plus additional for sprinkling
½ tsp. salt
2/3 cup cold buttermilk
1 large egg
8 tbsp. unsalted butter, melted and cooled slightly
Directions:
To make the biscuits, preheat the oven to 475F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, baking powder, sugar and salt in a large mixing bowl. Whisk together the buttermilk and egg in a medium bowl, then whisk in the melted butter, stirring until the butter forms small clumps. Add the liquid ingredients to the bowl with the dry ingredients and stir with a wooden spoon until a dough comes together and no dry ingredients remain. Using a greased 1/3 cup measuring cup, scoop a mound of dough and drop it onto the prepared baking sheet. Repeat with the remaining dough spacing the biscuits about 2 inches apart. Sprinkle extra sugar over the top of the dough mounds. Bake until the tops are golden brown, about 12-15 minutes. Transfer to a wire rack to cool at least 15 minutes before assembling.
When ready, top with fruits and fresh whipped cream!
Clean Eating Whole Wheat Banana Nut Muffins
Posted: August 12, 2010 Filed under: Breakfast, Brunch, Clean eating, Muffins, Quick 2 Comments »A great, easy, quick breakfast from Clean Eating Recipes. They were super easy to make and make for a quick go to breakfast. I freeze them individually and take out as needed. They only take about 30 mins to defrost, so they can be taken out and defrost on your ride to work! A healthy, filling breakfast!
ENJOY!
Ingredients:
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 egg, beaten
1/2 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
3 tablespoons canola oil
1 cup mashed ripe bananas
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans
1/4 cup old fashioned rolled oats
Directions:
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine; set aside.
Place egg, sugar, yogurt, oil, banana and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts and oats. Divide batter among muffin cups.
Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Shrimp and veggies over ww pasta
Posted: August 11, 2010 Filed under: Chicken, Clean eating, Fish/seafood, Light and healthy, Low Carb, Pasta, Quick, Rice Leave a comment »This is a great meal to help clean out your fridge or to use what you have on hand if you need a meal last minute. This can be done with chicken or shrimp and your preferred veggies. I just toss it all in a ziploc and marinate for 30 mins, saute and toss with pasta. Meal in a few minutes. While the mixture marinates, I make our salads and everything is on the table in about 45 mins..marinate less if in a time crunch!
**This is a rough estimate of ingredients and time as I just throw in what is on hand and keep an eye on cooking. Enjoy tossing in your own favorites***
ENJOY!
Ingredients:
1 lbs shrimp or 2-3 chicken breasts cubed
Favorite veggies to saute/stir fry:
We like:
1/2 cup edamame
1 orange pepper thinly sliced
grape tomatoes sliced in half
12-15 spears of asparagus chopped
1 small onion thinly sliced
1 tbsp minced garlic
2-3 tbsp dry white wine
2 tbsp lemon juice
1 tsp dried basil or oregano
s and p to taste
evoo for pan
favorite pasta or rice to toss with-we like ww angel hair pasta
Directions:
Toss all ingredients thru s and p in a ziploc. Toss well and let sit for up to 30 mins. While in marinade, start pasta water. When ready, heat oil in pan. Once warm, toss in ziploc ingredients and cook until no juices left (about 10-15 mins on med/high heat), but a thick glaze remains. Cook pasta.
Once pasta is done and shrimp/chicken mixture is a couple minutes from being done, toss in pasta and mix. Coat the pasta or rice well.
Serve immediately warm.
