tag:blogger.com,1999:blog-83774157273742632332024-03-13T15:01:06.706-04:00Little Kate, Big TasteLittle Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-8377415727374263233.post-88006267752277699492013-02-24T10:57:00.000-05:002013-02-24T10:57:15.215-05:00Peanut Butter Smores Bars<br />
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<a href="http://4.bp.blogspot.com/-HeKHAmm0e1o/USo26eCfgVI/AAAAAAAAAro/4Vk7AqT82gY/s1600/photo+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HeKHAmm0e1o/USo26eCfgVI/AAAAAAAAAro/4Vk7AqT82gY/s320/photo+3.JPG" /></a>This is a dessert I’ve made a few times- and now it is often requested! Store bought cookie mix helps make this dessert super easy. Eating smores just got a whole lot cleaner and there’s no need to wait for a campfire to indulge!<br />
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<b>INGREDIENTS</b>:<br />
1 bag store bought dry peanut butter cookie mix PLUS ingredients listed to make cookies (bag states it makes approx.. 36 cookies and uses 1 egg and 1/3 cup of vegetable oil. Note- you cookie mix may be different!!)<br />
1 ½ cups chocolate chips<br />
½ bag of mini marshmallows (about 2 cups)<br />
6 graham crackers, crushed <br />
2 tbs water<br />
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<b>DIRECTIONS</b>:<br />
-Follow directions on the cookie mix and make the cookie dough (combine dry mix with egg and oil, or whatever your bag calls for)<br />
-Add in crushed graham crackers and water as you stir cookie ingredients together. <br />
-Line a 9x13 greased baking dish with parchment paper.<br />
-Take 1/3 of dough mixture and press on the bottom of the dish.<br />
-Cover layer of cookie dough with chocolate chips, lightly pressing the chips into the dough.<br />
-Add the marshmallows atop the chocolate chips. <br />
-Take the remaining 2/3 of dough and break into small crumbles on top of the marshmallows. <br />
-Place in the over at 375 degrees for 20-25 minutes, until the dough and marshmallows get toasty brown. <br />
-Remove from oven and let cool completely. <br />
-Slide a sharp knife around the edges of the bars to ensure it isn’t sticking to the side of the dish.<br />
-Use the ends of the parchment paper to help lift out the bars.<br />
-On a large cutting board cut the cookies into squares and enjoy!<br />
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<a href="http://3.bp.blogspot.com/-N3MTcYdfW50/USo3FssLRsI/AAAAAAAAArw/iVMcQg_SxSk/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-N3MTcYdfW50/USo3FssLRsI/AAAAAAAAArw/iVMcQg_SxSk/s320/photo+5.JPG" /></a></div>
<b>SHOUT OUTS</b>:<br />
This recipe was adapted from <a href="http://www.bakedperfection.com./" target="_blank">www.bakedperfection.com.</a><br />
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<b>TIPS and ADAPTATIONS</b>:<br />
-You can use large marshmallows or marshmallow fluff instead of minis. Just make sure the marshmallow layer is no more than about ¾” thick. <br />
-You can also use chocolate bars in place of the chips.<br />
-This gets sticky! Definitely invest in the parchment paper or these may not come out so pretty and square! <br />
-I use store bought cookie dough but you can certainly make homemade too.<br />
-You can also use chocolate chip cookie or sugar cookie mix instead of peanut butter cookie mix.<br />
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Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com1tag:blogger.com,1999:blog-8377415727374263233.post-11716500587122177142013-02-13T17:34:00.001-05:002013-02-13T17:34:19.884-05:00BBQ Bacon Wrapped Water Chestnuts (aka Rumaki)<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-km85S-IaXRw/URwUuxkgZHI/AAAAAAAAArY/yS8PP3YV-UQ/s1600/IMG_2156.JPG" imageanchor="1"><img border="0" height="300" src="http://4.bp.blogspot.com/-km85S-IaXRw/URwUuxkgZHI/AAAAAAAAArY/yS8PP3YV-UQ/s400/IMG_2156.JPG" width="400" /></a></div>
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This is one of the best appetizers ever! It makes an appearance at nearly all of our family gatherings. The sweet and salty mix of the barbecue and bacon are the perfect match for the crunchy water chestnut. This makes plenty, but beware- they go fast! <br />
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<strong>INGREDIENTS</strong>:</div>
2 cans water chestnuts (whole, not sliced!)<br />
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1 package of bacon</div>
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1 cup barbecue sauce </div>
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1 tbs brown sugar</div>
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3 tbs ketchup</div>
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1/4 cup water</div>
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Toothpicks</div>
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<strong>DIRECTIONS</strong>:</div>
<div>
-Drain the water chestnuts.</div>
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-Slice bacon into thirds (so each piece of bacon is now about 3" long)</div>
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-Wrap bacon around water chestnut and secure with a toothpick.</div>
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-Continue until all chestnuts are wrapped.</div>
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-Grease a large casserole dish (you will probably need more than 1 dish to fit them all!) and place chestnuts so they do not touch.</div>
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-Cook in a 375 degree oven for about 30 minutes, until bacon just starts to crisp up.</div>
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-Remove from oven. Drain/wipe out grease from casserole dish[es].</div>
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-Mix remaining ingredients in a bowl. </div>
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-Dip each chestnut into the BBQ mixture and place back in casserole dish. </div>
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-Cook for an additional 20-30 minutes until bacon looks cooked through and BBQ starts to brown.</div>
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-Best served at room temperature.</div>
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<strong>TIPS and ADAPTATIONS</strong>:</div>
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-Mix up your BBQ sauce mixture! Add in some honey mustard, soy sauce, hot sauce and/or balsamic vinegar.</div>
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-If the bacon is SUPER fatty, I do try and cut some of the fat off. HOWEVER- you do need some fat left on or these come out very dry! </div>
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-Make ahead (sorta): once chestnuts are wrapped and secured with toothpicks, place in a large ziplock bag and in the fridge for up to a day in advance. Then, a few hours before you're ready to eat them, proceed with the cooking and dipping.</div>
Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-69015941612853229692013-02-06T17:40:00.000-05:002013-02-06T17:40:00.695-05:00CHOCOLATE BANANA RASPBERRY MUFFINS <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gyNT7jCnOvw/UQmkbZhnXyI/AAAAAAAAAq8/2a4oygERnHs/s1600/muf%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-gyNT7jCnOvw/UQmkbZhnXyI/AAAAAAAAAq8/2a4oygERnHs/s320/muf%2B1" width="288" /></a></div>
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Looking for an AWSOME healthy and sweet treat? This one's for you then. These muffins will curb your hunger as well as satisfy a sweet tooth. They're low carb, full of fruit, and dairy and gluten free!<br />
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<strong>INGREDIENTS</strong>:<br />
2 1/2 cups quick cooking oatmeal<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
3 very ripe bananas, mashed<br />
1/2 cup brown sugar<br />
1 teaspoon pure vanilla extract<br />
2 egg whites<br />
1 cup smashed raspberries <br />
1/2 cup chocolate chips<strong> </strong><strong> </strong><br />
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<strong>DIRECTIONS:</strong><br />
-Preheat oven to 350 degrees. Spray muffin pans with cooking
spray.<br />
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-Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until
oatmeal resembles flour. You may need to stop blender and stir oats a couple of
times to ensure that all oats have been blended.<br />
-Place the oat flour in a medium bowl. Whisk in
baking powder, baking soda, and salt; set aside.<br />
-In a separate large bowl, beat mashed bananas, brown sugar, vanilla
extract, and eggs for 1-2 minutes until the consistency is smooth and creamy.
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-Slowly add in flour mixture and mix until just combined.<br />
-Gently fold in raspberries and chocolate chips. <br />
-Pour about 1/3 cup batter into
prepared muffin pans and bake for 20 minutes or until toothpick inserted into center
comes out clean. <br />
-Cool 10-15 minutes, then remove from pan and place on wire rack to finish
cooling.<br />
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<strong>SHOUT OUTS</strong>:<br />
Recipe adapted from <a href="http://yeltonmanor.com/blog/2012/07/dark-chocolate-raspberry-oatmeal-banana-bread/" target="_blank">yeltonmanor.com.</a><br />
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<strong>TIPS and ADAPTATIONS</strong>:<br />
-You can use cupcake liners instead of spraying the pans.<br />
-Try the recipe with strawberries instead of raspberries- yum!<br />
-The original recipe called for dark chocolate chips, use whatever chocolate you'd like or have on hand. White chocolate would be tasty too.<br />
-Add walnuts or pecans for added protein.<br />
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Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-40743835339169883032013-01-30T17:28:00.002-05:002013-01-30T17:29:07.816-05:00Mexi Grits<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-B_L7JgQCE9Q/UQmdpdYAXNI/AAAAAAAAAqw/wS0aW3cTMeI/s1600/grits%2Bmexi%2B2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://1.bp.blogspot.com/-B_L7JgQCE9Q/UQmdpdYAXNI/AAAAAAAAAqw/wS0aW3cTMeI/s320/grits%2Bmexi%2B2" width="320" /></a></div>
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A quick meal made with things I had in my pantry and fridge. You can even make it in advance so meal time is even easier! </div>
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<strong>INGREDIENTS</strong>:</div>
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Cheesy Grits:</div>
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1 cup instant grits</div>
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2 cups water</div>
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2 cups chicken broth</div>
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1/2 tsp salt</div>
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3/4 cup shredded cheddar or jack cheese</div>
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Mexican Topping:</div>
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1 16oz can refried beans</div>
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1/4 cup water</div>
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1 small zucchini</div>
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1/2 red bell pepper</div>
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1 small onion</div>
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2 cloves garlic</div>
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2 chicken breasts cooked and shredded</div>
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1 16oz can of green enchilada sauce</div>
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1 cup shredded cheddar or jack cheese</div>
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Canola or vegetable oil</div>
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<strong>DIRECTIONS</strong>:</div>
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-Boil water and broth. Add salt and grits and stir until grits become thick (about 5 minutes).</div>
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-Pour grits into the bottom of a greased 9x13 casserole dish, and smooth out to cover the bottom of the dish. </div>
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-Dice zucchini, onion, and pepper into 1/2" pieces and mince garlic. Cook in 1 tablespoon of oil over medium heat until vegetables are tender (about 10 minutes).</div>
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-Remove veggies from pan and place in a large bowl. Mix with chicken and set aside.</div>
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-In the same pan you cooked the veggies, add the beans and 1/4 cup of water. </div>
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-Cook beans until the water is mixed in and they are creamy in consistency. </div>
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-Spread beans over grits. </div>
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-Add chicken and veggies on top of beans in an even layer.</div>
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-Cover the casserole with your enchilada sauce and sprinkle grated cheese on top. </div>
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-Bake in a 400 degree oven for about 30 minutes, or until the dish is hot and bubbly. </div>
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-Sprinkle with chopped scallions and cilantro before serving. Garnish individual servings with avocados and/or sour cream. </div>
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<a href="http://4.bp.blogspot.com/-C-Zvzc2uOfg/UQmdpOnw88I/AAAAAAAAAqk/gHCAuSxIU90/s1600/grits%2Bmexi%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-C-Zvzc2uOfg/UQmdpOnw88I/AAAAAAAAAqk/gHCAuSxIU90/s320/grits%2Bmexi%2B1" width="300" /></a></div>
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<strong>TIPS and ADAPTATIONS</strong>:</div>
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-As always, you can substitute the chicken for additional veggies to make it vegetarian. </div>
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-OR, instead of chicken try the dish with pulled pork, ground beef or chorizo. </div>
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-You can use red enchilada sauce too (I just prefer the green!)</div>
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-Quick cooking polenta can be switched out for the grits. </div>
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-Don't like grits or polenta? Try the dish with rice, just make the beans your first layer then the rice and then the chicken/veggies. </div>
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-Try it wish refried black beans too! Yum!</div>
Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-9466930589881023772013-01-22T08:30:00.000-05:002013-01-22T08:30:14.445-05:00'LAZY SUNDAY CASSEROLE'<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-I6ZE2nJyjOQ/UP3wZqRqWLI/AAAAAAAAApI/fpmtxCY60I0/s1600/IMG_2297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-I6ZE2nJyjOQ/UP3wZqRqWLI/AAAAAAAAApI/fpmtxCY60I0/s400/IMG_2297.JPG" width="400" /></a></div>
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This hearty one dish meal is perfect for when the weather gets cold! Packed with healthful vegetables and the tang of balsamic vinegar, you can't go wrong. Make extra because the leftovers are equally as yummy! </div>
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<strong>INGREDIENTS</strong>:<br />
6 sausages (I used turkey)<br />
1 pound sweet potatoes<br />
1/2 pound baby carrots <br />
1/2 yellow or red bell pepper<br />
1 large onion<br />
2 cups button mushrooms, cut in half<br />
2 garlic cloves<br />
2 tbsp olive oil<br />
freshly cracked black pepper<br />
1 1/2 tsp Italian herbs<br />
1/2 cup chicken broth <br />
4 tbsp balsamic vinegar <br />
1 cup grape tomatoes<br />
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<strong>DIRECTIONS</strong>:<br />
-Peel the potatoes, wash them and cut each potato in 1"-2" pieces. <br />
-Peel and cut onion into 8 wedges.<br />
-Slice bell pepper into strips.<br />
-Place potatoes, onion, mushrooms and onion in a big roasting tray.<br />
-In a bowl, combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth. <br />
-Pour mixture over veggies and toss to coat.<br />
-Season with salt and pepper.<br />
-Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F for 40 minutes. <br />
-While veggies are in the oven, cook sausages on the stove top until outside is browned (They don't have to be fully cooked because you will cook them in the oven also). Cut sausages in half. <br />
-After 40 minutes, or whenever the potatoes and vegetables are fork tender, place the sausages and tomatoes amongst the veggies. <br />
-Pour the balsamic vinegar over meat and veggies. <br />
-Place the tray back in the oven, uncovered, for 15 minutes. <br />
-Flip over the sausages and ladle some of the juices at the bottom all over the food. <br />
-Put it back in the oven for another 10-15 minutes, until everything is nice and brown. <br />
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<strong>SHOUT OUT</strong>:<br />
This recipe was adapted from <a href="http://www.kayotic.nl/blog/lazy-sunday-casserole" target="_blank">Kayotic Kitchen's</a> Lazy Sunday Casserole dish. It was SO good I can't wait to try out more of her recipes! <br />
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<a href="http://1.bp.blogspot.com/-7vmyNrIU2hk/UP3wZ1i-BWI/AAAAAAAAApU/5P3YQEBkD9o/s1600/IMG_2299.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="260" src="http://1.bp.blogspot.com/-7vmyNrIU2hk/UP3wZ1i-BWI/AAAAAAAAApU/5P3YQEBkD9o/s320/IMG_2299.JPG" width="320" /></a><strong>TIPS and ADAPTATIONS</strong>:<br />
-More veggies to add or swap out: zucchini, fennel, red skinned potatoes, parsnips, or butternut squash. Just make sure to cut all your veggies into similar sized pieces so they all cook at the same rate!<br />
-Instead of Italian seasoning use dried, chopped rosemary. <br />
-Use sweet, spicy, chicken, pork, turkey or beef sausage depending on your preferences! Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-85061219494309777362013-01-19T17:00:00.000-05:002013-01-19T17:02:26.850-05:00REFRIGERATOR MAC & CHEESE<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yuse18hJNM0/UPsXHz0NwxI/AAAAAAAAAoc/3tHyx3WHZVg/s1600/mac%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-yuse18hJNM0/UPsXHz0NwxI/AAAAAAAAAoc/3tHyx3WHZVg/s400/mac%2B1" width="400" /></a></div>
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A quick weeknight 'Refrigerator' Mac & Cheese- aka- Whatever was in the fridge, throw it in! The cheese sauce was made with brie, jack cheese, cream cheese, cheddar and parmesan. Add a squirt of dijon and a splash of white wine and heavy cream. I also added some chopped spinach, roasted red peppers and shredded chicken. Sprinkle some breadcrumbs on top, and bake until hot and bubbly. Yum! Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-67985477247349312572013-01-17T16:00:00.000-05:002013-01-17T16:00:04.136-05:00BEANS and GREENS<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bzRK3oYIU98/UPbE2jk3PsI/AAAAAAAAAoI/DJfnolr6Yzw/s1600/IMG_0573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-bzRK3oYIU98/UPbE2jk3PsI/AAAAAAAAAoI/DJfnolr6Yzw/s320/IMG_0573.JPG" width="320" /></a></div>
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Perfect for a side dish or an appetizer and a great way to eat some healthy greens. Be sure to serve with a side of toasted bread to sop up they yummy garlic sauce! </div>
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<strong>INGREDIENTS</strong>: </div>
15 oz can of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">cannellini</span> beans or navy beans<br />
1 small head of fresh escarole<br />
3 cloves of garlic, minced<br />
1/4 cup chicken broth <br />
1/8 teaspoon nutmeg<br />
1/4 cup parmesan cheese<br />
red pepper flakes (add at your liking- more or less if you like it spicy)<br />
extra virgin olive oil<br />
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<strong>DIRECTIONS</strong>: </div>
-Separate and wash the head of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">escarole</span>. <br />
-Roughly chop the escarole and set aside.<br />
-In a large pot over medium low heat, warm 1 tablespoon of olive oil.<br />
-Add garlic and cook for 5 minutes until soft, but not browned!<br />
-Add the can of beans (do not drain/rinse!) to the pot and stir.<br />
-Add chicken broth and chopped escarole to the pot.<br />
-Mix contents and cover with a tight fitting lid. <br />
-Let cook until greens are wilted and tender and mixture is creamy, about 10-15 minutes. <br />
-Add in nutmeg, cheese, and red pepper flakes and stir until combined. <br />
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<strong>SHOUT OUTS</strong>: </div>
This recipe was inspired by a delicious Beans and Greens appetizer I used out to eat at a nearby Italian restaurant. <br />
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<strong>TIPS and ADAPTATIONS</strong>: <br />
-Frozen spinach tastes just as yummy when used in place of escarole. <br />
-Want to add more creaminess to the dish? Toss in a few tablespoons of cream cheese or a few triangles of laughing cow cheese. <br />
-If you wish to drain/rinse the beans (for less sodium) just add a few more splashes of broth and some cream cheese/laughing cow cheese triangles. <br />
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Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-38392940989344928042013-01-15T17:30:00.000-05:002013-01-15T17:30:00.562-05:00Pumpkin Molasses Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FT9_ZDvpTcc/UPNoEgeImeI/AAAAAAAAAng/H4dHEIKt-i0/s1600/IMG_2266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-FT9_ZDvpTcc/UPNoEgeImeI/AAAAAAAAAng/H4dHEIKt-i0/s320/IMG_2266.JPG" width="320" /></a></div>
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I have a new [slight] obsession with ginger molasses cookies these days. The best I've had is from the <a href="http://brackenmountainbakery.com/" target="_blank">Bracken Mountain Bakery</a> in Brevard, NC. So, I'm trying out a bunch of these type spice cookies to see if I can come up with something comparable since I don't make it to NC too often! Thought these sounded tasty with the addition of pumpkin, and well- they were! They are soft, light and fluffy and full of flavor. </div>
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<strong>INGREDIENTS</strong>:<br />
2 1/3 cups flour<br />
2 tsp baking soda<br />
1/2 tsp salt<br />
1 tablespoon pumpkin pie spice<br />
1/4 tsp black pepper<br />
8 Tbs butter, room temperature<br />
1 cup brown sugar, packed<br />
1/4 cup molasses<br />
2/3 cup pumpkin puree<br />
1 large egg<br />
1/2 cup sugar, for rolling<br />
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<strong>DIRECTIONS</strong>:<br />
-Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.<br />
-Beat the butter on medium speed until smooth and creamy. <br />
-Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. <br />
-Add the egg and beat for 1 minute more. <br />
-Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. (You will have a very soft dough!)<br />
- Divide the dough in half and wrap each piece in plastic wrap. <br />
-Freeze for at least 30 minutes. (The dough is sticky, so the longer time it can chill the easier it is to work with.)<br />
-Preheat oven to 350 degrees.<br />
-Put the white sugar in a small bowl. <br />
-Working with one packet of dough at a time, roll the dough into walnut sized balls.<br />
-Roll the balls in the sugar.<br />
-Place balls on greased cookie sheets and press down on the cookies until they are about 1/2 inch thick. <br />
-Bake the cookies one sheet at a time for 8-9 minutes, or until the top feels set to the touch. <br />
-Remove baking sheets from the oven. <br />
-Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.<br />
-Repeat with second batch of dough.<br />
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<strong>SHOUT OUTS</strong>:<br />
Recipe derived from <a href="http://www.mybakingaddiction.com./" target="_blank">www.mybakingaddiction.com.</a><br />
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<strong>TIPS and ADAPTATIONS</strong>:<br />
-Have some pumpkin puree left? Use it with one of these recipes: <a href="http://littlekatebigtaste.blogspot.com/2010/11/sweet-potato-pancakes.html" target="_blank">Pumpkin Pancakes,</a> <a href="http://littlekatebigtaste.blogspot.com/2013/01/pumpkin-and-chicken-enchiladas.html" target="_blank">Enchiladas</a> or <a href="http://littlekatebigtaste.blogspot.com/2010/11/pumpkin-turkey-chili.html" target="_blank">Pumpkin Turkey Chili</a>.<br />
-I suggest keeping the cookies stored in an air-tight container in the fridge to keep them fresh.Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-77221419444076098422013-01-14T17:00:00.000-05:002013-01-14T17:00:04.331-05:00Pineapple Upside Down Cake- With RUM!<div class="separator" style="clear: both; text-align: center;">
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In honor of my grandfather's 87th birthday, I channeled the baker inside and undertook the task of making a homemade Pineapple Upside Down Cake. Holy Cow- it was DELICIOUS! I'm sure the rum had something to do with it... I definitely suggest giving this old school recipe a try if you are looking for a dessert with presentation and taste value. Even my "I'm not a dessert guy" father cut himself a second slice!</div>
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<strong>INGREDIENTS</strong>:<br />
<u>For the topping:</u><br />
1/2 cup butter<br />
1 cup brown sugar<br />
1 tablespoon rum<br />
6 slices of pineapple (use fresh or canned)<br />
Maraschino cherries<br />
5 whole pecans<br />
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<u>For the Cake:</u><br />
1 cup flour<br />
1 tsp baking powder<br />
1/8 teaspoon salt<br />
3 eggs, separated<br />
1 cup sugar<br />
5 tablespoon rum <br />
1 teaspoon vanilla<br />
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DIRECTIONS:<br />
-Preheat oven to 350 degrees; position a rack in the center of the oven.<br />
-Melt butter in a large bowl in the microwave. <br />
-Add brown sugar and 1 tablespoon rum to the butter; stir until mixed well.<br />
-Pour butter mixture into a greased 9" round cake pan. <br />
-Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans.<br />
To make the cake:<br />
-In a medium bowl, combine flour, baking powder and salt and whisk to combine.<br />
-In a large mixing bowl, beat the egg whites until fluffy; scrape into a clean bowl.<br />
-Using the same large mixing bowl (that you beat the egg whites in), beat the egg yolks and sugar until thick and creamy.<br />
-Add the rum and vanilla extract and mix well.<br />
-Add the flour mixture and beat until well combined.<br />
-Using a spatula, fold in the egg whites until just mixed in.<br />
-Pour the batter over the fruit in the cake pan and smooth to the edges.<br />
-Bake for approximately 30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.<br />
-Place on a wire rack to cool for 10 minutes.<br />
-Run a knife around the edges of the pan to loosen the cake. <br />
-Place a serving plate directly on top of the pan and invert carefully allowing the cake to slide out of the pan.<br />
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SHOUT OUTS:<br />
This recipe was found at <a href="http://www.creative-culinary.com/2012/09/pineapple-rum-upside-down-cake/" target="_blank">creative-culinary.com</a> and is indeed the best pineapple upside down cake I've ever tasted! <br />
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TIPS and ADAPTATIONS:<br />
-You can certainly leave out the nuts and cherries if you so desire (or don't have any on hand).<br />
-Don't allow the cake to cook for more than 10 minutes. It needs to be slight warm still to come out of the cake pan easily! <br />
-If you don't want to use rum, you can substitute pineapple juice instead. But I suggest using the rum... it adds a great depth of flavor! <br />
-Serve with some vanilla ice cream or a dollop of fresh whipped cream. <br />
Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-73342685974927181682013-01-12T20:26:00.003-05:002013-01-13T21:02:49.204-05:00Grilled Chicken and VeggiesNothing like grilling out in January! A summer dinner favorite enjoyed on this not so wintry, 60 degree Ohio evening.<br />
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<a href="http://2.bp.blogspot.com/-BrwcnRhCuv4/UPIKdXY4MHI/AAAAAAAAAnM/pCqRRAlZKDc/s1600/grilled" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="http://2.bp.blogspot.com/-BrwcnRhCuv4/UPIKdXY4MHI/AAAAAAAAAnM/pCqRRAlZKDc/s320/grilled" width="320" /></a></div>
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For the vegetables- (I sliced up zucchini, yellow squash, red bell pepper, mushrooms, and a red onion) coat in olive oil and sprinkle on some grill seasoning and add a splash or 2 of balsamic vinegar. Grill over medium heat on foil until just tender, flipping occasionally. Add a diced up, ripe avocado for added creaminess. Delicious every single time! </div>
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Check out <a href="http://littlekatebigtaste.blogspot.com/2010/06/catherines-favorite-chicken.html" target="_blank">Catherine's Favorite Chicken</a> for a simple combo of seasonings to sprinkle on your chicken before it hits the grill. </div>
Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-19637858057587016422013-01-11T16:10:00.000-05:002013-01-11T16:23:06.521-05:00Pumpkin and Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-n6KOvsM9lqc/UPB-Mx73eZI/AAAAAAAAAms/Bocfb8CZ9W8/s1600/IMG_2261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="http://1.bp.blogspot.com/-n6KOvsM9lqc/UPB-Mx73eZI/AAAAAAAAAms/Bocfb8CZ9W8/s400/IMG_2261.JPG" width="400" /></a></div>
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A tasty Mexican dish with a pumpkin-sauce twist! </div>
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<strong>INGREDIENTS</strong>:<br />
1 small sweet onion, thinly sliced<br />
1 small zucchini, thinly sliced<br />
4 oz. can diced green chiles<br />
2 boneless/skinless chicken breasts, cooked and shredded<br />
1 cup canned pumpkin puree<br />
1 cup chicken broth<br />
2 tbs. taco seasoning<br />
Dash of salt & pepper<br />
12 corn tortillas<br />
2 cups shredded jack cheese<br />
1/4 cup diced scallions<br />
canola oil<br />
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<strong>DIRECTIONS</strong>:<br />
-In a saucepan, warm1 1/2 tbs. oil over medium heat, then add the onion and zucchini slices. <br />
-Saute until brown and caramelized, about 7-10 minutes. <br />
-Add the chicken, chiles, and 1 cup cheese to the pan, stirring it to mix with the caramelized veggies, then remove from the heat. <br />
-In a large bowl, whisk together the pumpkin, broth, taco seasoning, salt and pepper. <br />
-Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a 9x13 baking dish. <br />
-Once all enchiladas have been rolled, spread the pumpkin sauce over the top. <br />
-Sprinkle generously with remaining cheese, then bake at 425 degrees for 20-25 minutes, or just until the cheese begins to brown and get bubbly. <br />
-Garnish with diced scallions before serving.<br />
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<strong>SHOUT OUTS</strong>: <br />
Recipe adapted from <a href="http://www.cheekykitchen.com's/" target="_blank">www.cheekykitchen.com's</a> Chicken Enchiladas with Pumpkin Cream Sauce. <br />
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<strong>TIPS and ADAPTATIONS</strong>: <br />
-Make it vegetarian by removing chicken and adding more veggies like spinach, summer squash, and black beans.<br />
-Add cayenne pepper to the pumpkin sauce to make it spicy! <br />
-Make sure you buy a can of pure pumpkin puree, not pumpkin pie filling!<br />
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<a href="http://3.bp.blogspot.com/-GfBVdACuAMw/UPB-OCc0U3I/AAAAAAAAAm4/nBt8PDEQePo/s1600/IMG_2263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://3.bp.blogspot.com/-GfBVdACuAMw/UPB-OCc0U3I/AAAAAAAAAm4/nBt8PDEQePo/s320/IMG_2263.JPG" width="320" /></a></div>
Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-83600984278075410722011-08-29T21:13:00.000-04:002011-08-29T21:13:00.680-04:00PROSCIUTTO WRAPPED SALMON<a href="http://3.bp.blogspot.com/-G5VdUMPGJvk/Tlw1ygFukTI/AAAAAAAAAi4/vool4B7ADsM/s1600/wrapped%2Bsalmon%2B3.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646447174539448626" border="0" alt="" src="http://3.bp.blogspot.com/-G5VdUMPGJvk/Tlw1ygFukTI/AAAAAAAAAi4/vool4B7ADsM/s400/wrapped%2Bsalmon%2B3.JPG" /></a>3 ingredients and 20 minutes. It doesn't get much easier than that! My Proscuitto Wrapped Salmon is the perfect weeknight meal and is a great recipe to help incorporate more healthy fish into your diet. If you're feeling up to trying something new, or are looking for a new way to prepare salmon- here's the recipe for you!
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<br /><strong>INGREDIENTS</strong>:
<br />4 salmon fillets (boneless, skinless, and approximately 2 inches wide)
<br />8 pieces of proscuitto (thinly sliced)
<br />4 teaspoons of prepared pesto
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<br /><strong>DIRECTIONS</strong>:
<br />-Spread 1 teaspoon of pesto on each salmon fillet.
<br />-Wrap each fillet with 2 pieces of prosciutto.
<br />-Place on a wire cooling rack on top of a baking sheet.
<br />-Bake in a 400 degree oven for 15-17 minutes until prosciutto starts to slightly crisp.
<br />-Remove from oven, serve and enjoy!
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<br /><a href="http://1.bp.blogspot.com/-gKTbwy0F0QY/Tlw2CcyZDaI/AAAAAAAAAjA/gyfXdQPg6hA/s1600/salmon%2B3.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646447448530947490" border="0" alt="" src="http://1.bp.blogspot.com/-gKTbwy0F0QY/Tlw2CcyZDaI/AAAAAAAAAjA/gyfXdQPg6hA/s320/salmon%2B3.JPG" /></a><strong>SHOUT OUTS</strong>:
<br />This recipe came about when I had a lot of left over proscuitto in my fridge from party appetizers.
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<br /><strong>TIPS and ADAPTATIONS</strong>:
<br />-Don't like salmon? Try this recipe with similar sized chicken breasts or pork chops. Just adjust the cooking time and temperature accordingly!
<br />-Can't find prosciutto? Use bacon! It's just as delicious and adds a smoky taste.
<br />-If you are without an oven, you can cook this meal over the stove top. Just flip carefully!
<br />-Instead of pesto, try making the recipe with hot pepper jelly, sundried tomato paste, or a garlic aoli.
<br />Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-14266921395431254712011-08-14T19:50:00.005-04:002011-08-14T20:34:13.082-04:00HOMEMADE HUMMUS<a href="http://1.bp.blogspot.com/-BlKpqhql2JU/TkhmpNUy0TI/AAAAAAAAAio/PRyK5U51h2k/s1600/hummus.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 255px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640871391419093298" border="0" alt="" src="http://1.bp.blogspot.com/-BlKpqhql2JU/TkhmpNUy0TI/AAAAAAAAAio/PRyK5U51h2k/s400/hummus.JPG" /></a>Hummus is one of the tastiest and healthiest snacks you can choose to eat, but what you may not know is that is one of the easiest snacks to make! Why spend $5 on this store bought treat when you can whip it up in minutes? Keep it simple and traditional, or mix in some of your favorite yummy flavors. Either way, if you're looking for a protein packed mini meal- make your own hummus today!
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<br /><strong>INGREDIENTS</strong>:
<br />15 oz can of chickpeas
<br />2 tablespoons extra virgin olive oil
<br />1 teaspoon salt
<br />1 lemon, juiced (2-3 tablespoons of juice)
<br />1 clove garlic
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<br /><strong>DIRECTIONS</strong>:
<br />-Drain the can of chickpeas.
<br />-Combine all ingredients in a food processor and blend until smooth.
<br />-Serve with pita and veggies and enjoy!
<br />(Store leftovers in an air-tight container in the fridge.)
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<br /><strong>SHOUT OUT</strong>:
<br />Though there are MANY different types of hummus out there- this one was inspired by my favorite hummus from Trader Joes.
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<br /><strong>TIPS and ADAPTATIONS</strong>:
<br />-Try blending in one of the following for a tasty flavored hummus: kalamata olives, sundried tomatoes, caramelized onions, pine nuts, pesto, hot sauce, tahini, crush dried red pepper, roasted eggplant, or roasted red pepper.
<br />-If your hummus seems too thick, add in more olive oil one teaspoon at a time.
<br />-To cut calories even more, use the chickpea liquid from the can instead of olive oil.
<br />-Make your own pita chips by cutting up pita, mist a light layer of spray olive oil on top, season with salt and pepper and toast in a 400 degree oven until crispy.
<br />-Try hummus instead of mayonnaise on your next sandwich or wrap!
<br />-Make a veggie pizza: spread hummus on prepared pizza dough and top with your favorite sliced vegetables.
<br />-Instead of using only chickpeas in the hummus, mix in some cannellini beans, edamame, or black beans for added protein and flavor.
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<br /><a href="http://3.bp.blogspot.com/-42YLO7UbXFM/Tkhmxld-tNI/AAAAAAAAAiw/HuyAaRKnI-M/s1600/hummus%2B2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 306px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640871535339025618" border="0" alt="" src="http://3.bp.blogspot.com/-42YLO7UbXFM/Tkhmxld-tNI/AAAAAAAAAiw/HuyAaRKnI-M/s320/hummus%2B2.JPG" /></a>
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<br />Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-90307641664169091002011-07-31T19:00:00.010-04:002011-07-31T19:49:18.135-04:00FAUX-TOMATO BISQUE<a href="http://3.bp.blogspot.com/-Ss4Wznyhxzc/TjXow_Uc-_I/AAAAAAAAAiI/ljpPT8K4BDw/s1600/bisque%2B1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 392px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5635666437052627954" border="0" alt="" src="http://3.bp.blogspot.com/-Ss4Wznyhxzc/TjXow_Uc-_I/AAAAAAAAAiI/ljpPT8K4BDw/s400/bisque%2B1.JPG" /></a><br />What can you whip up with only 10 ingredients and 30 minutes? A fabulous, faux-tomato bisque- that's what! This dairy-free soup is delightfully silky even without the typical addition of heavy cream. Grill up a cheese sandwich and take a trip down memory lane with this grown up version of a childhood favorite!<br /><br /><strong>INGREDIENTS</strong>:<br />28oz can of tomato puree<br />15oz can of white kidney beans, drained and rinsed<br />2 tbs. onions, small diced<br />2 gloves garlic, minced<br />1 1/2 cups chicken broth<br />1 1/2 tsp. salt<br />1/2 tsp. dried basil<br />1/4 tsp. dried oregano<br />1/4 tsp. ground black pepper<br />2-3 tbs. grated parmesan cheese (optional)<br />extra virgin olive oil<br /><br /><strong>DIRECTIONS</strong>:<br />-Warm 1 tbs. olive oil in a large pot over medium-low heat.<br />-Add garlic and onion and cook until soft and transparent (about 5-7 minutes).<br />-Puree beans and broth in a blender until smooth.<br />-Add bean puree to garlic and onions and pour in tomato sauce.<br />-Add in salt, basil, oregano, pepper, and cheese.<br />-Cook soup until warmed through.<br />-Serve alone, or with a grilled cheese sandwich, and enjoy!<br /><br /><strong>SHOUT OUTS</strong>:<br />This soup was inspired by <a href="http://columbusbodega.com/index.html">Bodega</a> in Columbus, Ohio and their Monday night special: $2 for a grilled cheese and delicious tomato bisque!<br /><br /><br /><a href="http://4.bp.blogspot.com/-stQsHhW7qVo/TjXo_XQ7_dI/AAAAAAAAAiQ/AZ2kaJI5Qb4/s1600/bisque%2B2.JPG"><img style="WIDTH: 218px; HEIGHT: 148px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5635666683998502354" border="0" alt="" src="http://4.bp.blogspot.com/-stQsHhW7qVo/TjXo_XQ7_dI/AAAAAAAAAiQ/AZ2kaJI5Qb4/s320/bisque%2B2.JPG" /></a> <a href="http://3.bp.blogspot.com/-GfG18PvHDPQ/TjXo_4gAuzI/AAAAAAAAAiY/8M_1A90uQ10/s1600/bisque%2B3.JPG"><img style="WIDTH: 219px; HEIGHT: 149px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5635666692920097586" border="0" alt="" src="http://3.bp.blogspot.com/-GfG18PvHDPQ/TjXo_4gAuzI/AAAAAAAAAiY/8M_1A90uQ10/s320/bisque%2B3.JPG" /></a><br /><br /><strong>TIPS and ADAPTATIONS</strong>:<br />-Try the soup with fresh basil. Substitute dried basil for 1 tbs. of chopped, fresh basil.<br />-Instead of serving alongside a grilled cheese, try topping the soup with cheesy croutons or even <a href="http://www.pepperidgefarm.com/ProductLanding.aspx?catID=722">Goldfish Crackers</a>!<br />-Add in some extra protein with some shredded chicken.<br />-Increase the healthy benefits by mixing in some sauteed mushrooms or zucchini.<br /><br /><a href="http://3.bp.blogspot.com/-pLE_qV7-OIs/TjXpLq0VP5I/AAAAAAAAAig/S-UHgXyuExg/s1600/bisque%2B4.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 136px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5635666895405662098" border="0" alt="" src="http://3.bp.blogspot.com/-pLE_qV7-OIs/TjXpLq0VP5I/AAAAAAAAAig/S-UHgXyuExg/s200/bisque%2B4.JPG" /></a>Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com2tag:blogger.com,1999:blog-8377415727374263233.post-90466104953207326152011-07-25T04:39:00.000-04:002011-07-25T04:39:00.302-04:00BLACK BEAN BROWNIES<a href="http://4.bp.blogspot.com/-ydklN2D3_bI/TiyIQ8N-1TI/AAAAAAAAAhw/r0xvH7649Iw/s1600/IMG_0522.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 258px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633027058557703474" border="0" alt="" src="http://4.bp.blogspot.com/-ydklN2D3_bI/TiyIQ8N-1TI/AAAAAAAAAhw/r0xvH7649Iw/s400/IMG_0522.JPG" /></a>WARNING! These brownies are only for the adventurous! Black Bean Brownies are a delightfully <span id="SPELLING_ERROR_0" class="blsp-spelling-error">fudgy</span> treat that give you just the chocolate fix you need. Plus- they actually satisfy your hunger with the added protein from the beans. It may sound like a crazy recipe, but you won't be a believer until you try it!<br /><br /><strong>INGREDIENTS</strong>:<br />1 box of [18oz] brownie mix<br />15oz can of black beans<br />1/2 cup water<br />1/2 teaspoon vanilla<br />1 cup grated <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">zucchini</span> (optional)<br />1/3 cup chopped walnuts<br /><br /><strong>DIRECTIONS</strong>:<br />-Drain and rinse black beans.<br />-Place beans in a blender, and add water. Blend until smooth.<br />-In a large mixing bowl, mix together the brownie mix, pureed beans, vanilla, <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">zucchini</span>, and walnuts (mixture will be thick!).<br />-Pour brownie mixture into a greased 9x13 pan.<br />-Bake in a 350 degree oven for 30-40 minutes.<br />-Let cool, cut, and enjoy!<br /><br /><a href="http://4.bp.blogspot.com/-GPogoFLInpI/TiyIbT-wlaI/AAAAAAAAAh4/FmMpTZNCrT4/s1600/IMG_0526.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633027236734997922" border="0" alt="" src="http://4.bp.blogspot.com/-GPogoFLInpI/TiyIbT-wlaI/AAAAAAAAAh4/FmMpTZNCrT4/s320/IMG_0526.JPG" /></a><strong>SHOUT OUTS</strong>:<br />I'd been hearing about these brownies for a while, and finally tried and love them. This is my own version of the [less] guilty brownie!<br /><br /><strong>TIPS and ADAPTATIONS</strong>:<br />-When cutting the brownies, dip a sharp knife into water before each slice. The brownies cut MUCH easier!<br />-Try these mix ins: chocolate chips, mint chips, butterscotch chips, dried fruit, <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">marshmallows</span>, peanut butter, assorted nuts, and/or candy pieces.<br />-If the brownies won't be eaten in one sitting, store them in the <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">refrigerator</span>.<br /><br /><a href="http://1.bp.blogspot.com/-py62BvxdaVU/TiyIlUL1zqI/AAAAAAAAAiA/kk9YMaE9OTs/s1600/IMG_0524.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633027408588557986" border="0" alt="" src="http://1.bp.blogspot.com/-py62BvxdaVU/TiyIlUL1zqI/AAAAAAAAAiA/kk9YMaE9OTs/s320/IMG_0524.JPG" /></a>Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com1tag:blogger.com,1999:blog-8377415727374263233.post-81884628944267650652011-07-24T16:40:00.000-04:002011-07-24T16:40:00.745-04:00EVERYDAY TOMATO SAUCE<a href="http://4.bp.blogspot.com/-nr3_sDkDcg4/TiyB4VwIaLI/AAAAAAAAAho/5PoWJX1dNd0/s1600/IMG_0534.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633020038845327538" border="0" alt="" src="http://4.bp.blogspot.com/-nr3_sDkDcg4/TiyB4VwIaLI/AAAAAAAAAho/5PoWJX1dNd0/s400/IMG_0534.JPG" /></a><br />This sauce is almost as easy as opening a store-bought jar, but the taste and health benefits are way better! My everyday tomato sauce can top your spaghetti, layer in your lasagna, cover your pizza, or be the perfect dip for garlic bread and mozzarella sticks. This recipe is one EVERYBODY should know, and the best part- it's easy enough for everybody to learn!<br /><strong></strong><br /><strong>INGREDIENTS: </strong><br />2 cloves garlic, minced<br />1 small yellow onion, small diced (about 1/4-1/3 cup)<br />28 oz. can unseasoned, crushed or pureed tomatoes<br />2 tsp. sugar<br />1/4 tsp. ground pepper<br />1/4 tsp. salt<br />1 tbs. parmesan cheese (optional)<br />1 tbs. chopped fresh basil leaves<br />extra virgin olive oil<br />meat (optional- see below)<br /><br /><strong>DIRECTIONS:</strong><br />-in a medium sized sauce pan, warm 1 tbs. olive oil over medium-low/low heat<br />-add garlic and onion and cook for 5-10 minutes, stirring occasionally<br />-add in crushed tomatoes, sugar, salt and pepper, cheese, and basil<br />-stir and let cook on low until warmed through<br />-serve and enjoy!<br /><br /><strong>SHOUT OUTS: </strong><br />This sauce was the start of my cooking passion. I would watch my Italian grandmother make sauce and learned at a young age to make my own. Though my sauce is good- it never tastes quite as good as hers did (like all grandma recipes!)<br /><br /><strong>TIPS and ADAPTATIONS:</strong><br />-To make a meat sauce, add your choice of the following into the sauce once all ingredients are combined: cooked ground beef, ground pork, crumbled sweet or hot Italian sausage, meatloaf mix, pulled pork, ground turkey, or ground veal (or use a combination of any of these! My favorite is a mixture of beef, pork, and veal- or a meatloaf mix) You can also add in some cooked, store bought or homemade meatballs into the sauce too!<br />-When cooking the garlic and onions, render/cook down some chopped pieces of bacon or pancetta with it.<br />-Add in your own favorite blend of herbs such as rosemary, thyme, oregano, parsley, and/or sage along with the basil.<br />-You can use dried herbs too (just remember: use about 1/3 of the amount of dried herbs as you would fresh- they are more concentrated with flavor!).<br />-Make it a blush sauce and add a splash of heavy cream or a large pad of cream cheese or goat cheese.<br />-Make it an arrabiata sauce (spicy!) by adding in some crushed red pepper flakes or cayenne pepper<br />-Leave out the garlic or onion if you don't like them. Try adding in some garlic or onion powder for a less intense flavor.<br />-Try adding a few cloves of roasted garlic for a more mellow, sweet garlic flavor.<br />-Make a BIG batch of sauce, and freeze single/family sized portions. Thaw for a quick dinner anytime!Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-33918259566541024802011-07-12T21:56:00.002-04:002011-07-12T22:11:12.629-04:00EGGPLANT PARM BAKE<a href="http://4.bp.blogspot.com/-nNGg_39zzqI/Thz7e4MKVrI/AAAAAAAAAhE/cam8SxQeK7A/s1600/eggplant%2Bparm%2Bbake%2B2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 260px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628650142204319410" border="0" alt="" src="http://4.bp.blogspot.com/-nNGg_39zzqI/Thz7e4MKVrI/AAAAAAAAAhE/cam8SxQeK7A/s400/eggplant%2Bparm%2Bbake%2B2.JPG" /></a>Eggplant Parmesan has been a favorite of mine for years. This meaty vegetable is a perfect meatless-meal that everyone will enjoy. I would always egg it, bread it, fry it, and bake it until I realized I could SKIP the frying process and it would still taste just as great! This slims down the meal quite a bit, plus you get to skip the cleaning of the greasy pans- 2 big wins in my book! Try my eggplant parm bake tonight, but make extra because you and your family are going to want seconds!<br /><br /><strong>INGREDIENTS</strong>:<br />2 medium or 4-5 small eggplants<br />1 cup bread crumbs<br />1/3 cup flour<br />2 eggs<br />2 tbs salt<br />3 cups tomato sauce (homemade or store bought)<br />2 cups shredded mozzarella cheese<br />1/2 cup grated parmesan cheese<br />extra virgin olive oil<br />a side of pasta (optional)<br /><br /><strong>DIRECTIONS</strong>:<br />-Peel eggplants with a vegetable peeler.<br />-Cut off both ends of the eggplant, then cut the eggplants into 1/2" thick rounds.<br />-Lay the eggplant on a clean counter in a single layer and sprinkle with salt on both sides.<br />-After about 20 minutes, eggplants will have released some liquid. Pat the eggplants dry with some paper towels.<br />-Beat the eggs with 2 tablespoons of water in a medium sized, shallow bowl.<br />-In a larger, shallow bowl mix together the breadcrumbs, flour, and 1 tbs. of the parmesan cheese.<br />-Dip the eggplant into the egg, letting the excess drip off.<br />-Place the eggplant into the breading, shaking off excess. Place breaded eggplant onto a baking sheet.<br />-Continue to egg and bread each piece of eggplant. When finished, spray or drizzle a little bit of olive oil on each piece.<br />-Bake in a 375 degree oven for 20 minutes, flipping the eggplant rounds half way through.<br />-Cover the bottom of a 9x13 casserole dish with 1/4 cup of tomato sauce.<br />-Layer the bottom of the dish with a single layer of eggplant.<br />-Cover each eggplant with about 2 tbs. of tomato sauce and 1 tbs. of shredded mozzarella. Sprinkle some parmesan on top of the layer.<br />-Continue to layer in this fashion until all the eggplant pieces are used up. Make sure the top layer is sauce then cheese!<br />-Cook in the 375 degree oven for an additional 20-30 minutes, until cheese is melted and eggplant parm bake is hot and bubbly.<br />-Let cool, serve with a side of pasta (if you wish!) and enjoy!<br /><br /><a href="http://1.bp.blogspot.com/-HrurGQuP_g0/Thz7mjgw3dI/AAAAAAAAAhM/BedQyD8szaA/s1600/eggplant%2Bparm%2Bbake.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 186px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628650274092539346" border="0" alt="" src="http://1.bp.blogspot.com/-HrurGQuP_g0/Thz7mjgw3dI/AAAAAAAAAhM/BedQyD8szaA/s320/eggplant%2Bparm%2Bbake.JPG" /></a><br /><strong>SHOUT OUTS</strong>:<br />This recipe goes out to my Grandpa- eggplant is one of his favorites! And my grandma who taught my how to peel and salt the eggplant.<br /><br /><strong>TIPS and ADAPTATIONS</strong>:<br />-Use seasoned breadcrumbs for a super simple dish. If you only have unseasoned bread crumbs, season it up yourself! Add a 1/2 tsp. each of garlic powder, onion powder, and Italian seasonings and 1/4 tsp. of pepper and paprika.<br />-Make the dish delightfully creamy and add some ricotta cheese in between each layer of eggplant.<br />-This is a GREAT make-ahead meal. Follow all steps except the second baking of the layered casserole. Cover and keep in fridge for up to 24 hours. Bake in a 375 degree oven for 45 minutes or until cheese is melted and the dish is hot and bubbly. If you'd like to freeze the dish, cover WELL with plastic wrap and foil and place in freezer up to a few months. Defrost in the fridge for 24 hours. Remove plastic wrap and foil and bake in a 375 degree oven for 45 minutes.<br />-Eggplants are best in the summer. Try cooking it with other tasty summer vegetables- layer the dish with thinly sliced tomatoes and fresh chopped basil!<br />-Add more veggies! Slice 1/4" rounds of zucchini and/or summer squash and egg, bread, and cook just as the eggplant.<br /><br /><a href="http://1.bp.blogspot.com/-C-jPsyh9J18/Thz7wS1tpCI/AAAAAAAAAhU/DAdXUufuKgQ/s1600/eggplant%2Bparm%2B3.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628650441415697442" border="0" alt="" src="http://1.bp.blogspot.com/-C-jPsyh9J18/Thz7wS1tpCI/AAAAAAAAAhU/DAdXUufuKgQ/s200/eggplant%2Bparm%2B3.JPG" /></a><br />LESSONS LEARNED:<br />-Why sprinkle with salt? Eggplants can sometimes taste slightly bitter. The salt draw out the liquid that causes the bitterness. Salting also helps cut down on the fat that can be absorbed into the vegetable.<br />-To select a tasty eggplant, look for moderately sized eggplant (not too big, not too small). Skin should be smooth, shiny, and be firm to the touch. Make sure it has a green stem attached.<br />-There are many different types of eggplants. They range in color from purple to green to white, solid colored and striped, short and fat, or long and thin. All are tasty, I'd advice you to try a variety!<br /><br /><a href="http://2.bp.blogspot.com/-WXqyYr7pGwo/Thz8mIhTDlI/AAAAAAAAAhc/8DkpUrCc50M/s1600/eggplants.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628651366358650450" border="0" alt="" src="http://2.bp.blogspot.com/-WXqyYr7pGwo/Thz8mIhTDlI/AAAAAAAAAhc/8DkpUrCc50M/s320/eggplants.jpg" /></a>Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-64521692608092386302011-07-11T19:30:00.000-04:002011-07-11T20:42:36.264-04:00FAJITA TACO BAKE<a href="http://4.bp.blogspot.com/-r4RyxnxWjfo/ThuQItSc3FI/AAAAAAAAAgU/srKdxo8yUQc/s1600/taco%2Bbake%2B3.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628250638599904338" border="0" alt="" src="http://4.bp.blogspot.com/-r4RyxnxWjfo/ThuQItSc3FI/AAAAAAAAAgU/srKdxo8yUQc/s400/taco%2Bbake%2B3.JPG" /></a>Cut the fat tonight with this low carb, high protein fajita taco bake! It has all the yummy insides of a taco and fajita and only some of the crunchy outside. Lay it on a bed of shredded lettuce and add a couple of crunched up corn chips on top, and you'll have a satisfying Mexican meal that you can have a second helping of- guilt free!<br /><br /><strong>INGREDIENTS</strong>:<br />15 oz can of refried beans<br />15 oz can of black beans, drained and rinsed<br />1 lb ground turkey, beef, or chicken<br />taco seasonings<br />1/2 cup sour cream<br />1 cup cooked brown rice (measure 1/2 cup uncooked rice, and follow package instructions)<br />1 poblano pepper, cut into 1" slices<br />1/2 cup diced onion<br />2 cloves garlic, minced<br />1 large tomato, diced<br />1/4 cup chopped cilantro<br />juice of half a lime<br />3/4 cup of grated cheddar cheese<br />1/3 cup of crushed corn chips or taco shells<br />2 cups of shredded lettuce (optional)<br />vegetable or canola oil<br /><br /><strong>DIRECTIONS</strong>:<br />-Cook meat and add taco seasonings. Set aside.<br />-In the same pan, warm 1 tablespoon of oil over medium low heat.<br />-Add peppers, onion, and garlic and cook for 5-7 minutes until onion starts to become transparent.<br />-Add lime juice to pepper mixture.<br />-Spread the refried beans in a 9x13 casserole dish.<br />-Spread a thin layer of sour cream on top of the refried beans.<br />-Layer on black beans, meat, and pepper mixture.<br />-Layer on rice, tomatoes, and cilantro.<br />-Cover casserole with grated cheese.<br />-Place in a 375 degree oven for 30-40 minutes until cheese is melted and mixture is bubbly.<br />-Sprinkle on crushed corn chips.<br />-Serve over lettuce and with other optional taco toppings such as avocado/guacamole, sliced olives, and/or hot sauce and enjoy!<br /><br /><a href="http://1.bp.blogspot.com/-mfsl2GyokHY/ThuSK2ig8DI/AAAAAAAAAg8/3sKOCrsqEpg/s1600/taco%2Bbake%2B2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 273px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628252874466193458" border="0" alt="" src="http://1.bp.blogspot.com/-mfsl2GyokHY/ThuSK2ig8DI/AAAAAAAAAg8/3sKOCrsqEpg/s400/taco%2Bbake%2B2.JPG" /></a><br /><strong>SHOUT OUTS</strong>:<br />I came up with this dish trying to use up broken taco shells- and everyone loved it! (Including my Granny who is typically picky about eating Mexican!)<br /><br /><strong>TIPS and ADAPTATIONS</strong>:<br />-Skip the cilantro and tomatoes and spread on some salsa!<br />-Make it vegetarian. Leave the meat out and add extra veggies like corn, grated zucchini, and diced bell peppers.<br />-For homemade taco seasoning mix together: 1 tbs chili powder, 1 tbs coriander, 1 tbs cumin, 2 tsp paprika, 1 1/2 tsp seasoned salt, 1/2 tsp pepper.<br />-Instead of crunching up the chips and putting them on top of the bake, use the corn chips to scoop up and eat the bake!<br />-Make it spicy! Add in some diced jalapenos, diced chilis, or cayenne pepper.<br />-Make the dish the night before, cover and put in the refrigerator, and cook the next day for a quick dinner.<br />-Don't like cilantro, use parsley instead.<br />-No poblano pepper? Use a cubanelle or red or yellow bell pepper.<br /><br /><a href="http://3.bp.blogspot.com/-UBGqrLAoXko/ThuQkJeh9gI/AAAAAAAAAgs/p5GIJdUQUnY/s1600/taco%2Bbake%2B5.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628251110023230978" border="0" alt="" src="http://3.bp.blogspot.com/-UBGqrLAoXko/ThuQkJeh9gI/AAAAAAAAAgs/p5GIJdUQUnY/s200/taco%2Bbake%2B5.JPG" /></a>Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-52744525868956961712011-07-10T21:20:00.001-04:002011-07-10T21:20:00.959-04:00WHITE BEAN VEGGIE BURGERS<a href="http://1.bp.blogspot.com/-D7DJYYWqE6g/ThpODZu73QI/AAAAAAAAAfA/GrQpYYLc_Cg/s1600/veg%2Bburger.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 286px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5627896504707177730" border="0" alt="" src="http://1.bp.blogspot.com/-D7DJYYWqE6g/ThpODZu73QI/AAAAAAAAAfA/GrQpYYLc_Cg/s400/veg%2Bburger.JPG" /></a>Looking for a new burger to try at your next grill out? Well leave the beef in the fridge and grab a can of beans! That's right- go vegetarian tonight! Get a boost of veggies and protein with a mixture of rice, beans, corn, and bell peppers and a hit a flavor with a blend of zesty seasonings. These burgers are easy to make and even easier to eat!<br /><br /><strong>INGREDIENTS</strong>:<br />1/2 cup brown rice<br />1/2 cup red bell pepper (about 1/2 a pepper), diced<br />1/2 cup onion, diced<br />2 cloves garlic, minced<br />1/2 cup corn<br />1/4 cup chopped fresh parsley<br />15oz can cannellini beans, drained and rinsed<br />1/2 teaspoon cumin<br />1/2 teaspoon chili powder<br />1/2 teaspoon salt<br />1/4 teaspoon coriander<br />1/4 teaspoon ground black pepper<br />1/4 cup breadcrumbs<br />1 egg, beaten<br />extra virgin olive oil<br />buns, cheese, condiments, and other burger fixins'<br /><br /><strong>DIRECTIONS</strong>:<br />-Cook brown rice according to package instructions. Set aside.<br />-warm 1 tablespoon of olive oil in a pan over medium low heat.<br />-Add red bell pepper, onion, and garlic to pan and cooked 5-7 minutes until onions start to become transparent.<br />-In a large bowl, mash the beans with a potato masher until pasty.<br />-To the beans, add the red pepper mixture, corn, cooked rice, parsley, seasonings, breadcrumbs, and egg.<br />-Mix ingredients until combined.<br />-Take a 1/2 cup measuring cup to measure out the burgers.<br />-Mold into burger shape. Makes 6 burgers.<br />-Let the burger patties sit in the refrigerator for 30 minutes up to 24 hours before cooking.<br />-Heat the grill to about 400 degrees and grill burgers approximately 10 minutes per side.<br />-Serve on a bun with select condiments, and enjoy!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 218px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5627896644270025746" border="0" alt="" src="http://2.bp.blogspot.com/-wgB2fP6hSUY/ThpOLhpT7BI/AAAAAAAAAfI/mkbhB2TAZqY/s320/veg%2Bburger%2B2.JPG" /><br /><strong>SHOUT OUTS:</strong>These burgers are my own version of the delicious veggie burger I always get just down the road at <a href="http://www.pubbricco.com/home">Pub Bricco</a>.<br /><br /><strong>TIPS and ADAPTATIONS</strong>:<br />-Try the burger with black beans too!<br />-Mix in some grated zucchini or squash with the burger mixture for added health benefits<br />-Like your bean burgers spicy? Add a sprinkle of cayenne pepper, a diced jalapeno, a splash of your favorite hot sauce.<br />-Weather not cooperating? Forget the grill and cook the burgers on the stove.<br />-If your afraid of your burgers sticking, lightly spray the grill with a non-stick spray or grease it down with a paper towel dipped in olive oil.<br />-Freeze an uncooked burger and save for a later date! Just make sure to separate each patty with wax paper or cling wrap before freezing. Defrost and heat on the grill or stove.<br />-Can't eat eggs? Use 1/4 cup of unsweetened applesauce instead!<br />-Make the burgers quicker by using a microwavable package of brown rice like <a href="http://www.minuterice.com/en-US/products/94/MINUTEReadytoServeBrownRice.aspx">Minute Rice Cups</a> or <a href="http://www.unclebens.com/Product/Detail?p_id=120">Uncle Ben's Rice Bags</a>.<br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 128px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5627896753945332786" border="0" alt="" src="http://4.bp.blogspot.com/-yRSouh6Ou_Q/ThpOR6N8TDI/AAAAAAAAAfQ/C92f0-_e-pA/s200/veg%2Bburger%2B3.JPG" /><br /></p>Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-72381953360948618352011-07-08T05:13:00.004-04:002011-07-08T05:13:00.413-04:00SWEET POTATO PANCAKES<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5626763038220511458" border="0" alt="" src="http://2.bp.blogspot.com/-WX22Rplc7_k/ThZHK-BuaOI/AAAAAAAAAeI/vtlOk6H1PVc/s400/IMG_2972.JPG" />If you're like me- you're a sucker for a hearty Sunday breakfast. And there's no better satisfying meal than pancakes! Putting sweet potatoes into your batter not only adds health benefits, but your pancakes become indulgent and perfectly sweet. The next time you feel like firing up the griddle, slip this little surprise into your pancakes, and it'll be a sure hit!<br /><br /><strong>INGREDIENTS:</strong><br />1 batch of pancake mix; mixed with eggs, milk, oil, etc. (whatever the package calls for)<br />1/3 cup mashed sweet potatoes (use fresh, canned, or leftover sweet potatoes!)syrup and butter for serving<br /><br /><strong>DIRECTIONS:</strong><br />-mix all pancake ingredients together, including the mashed sweet potatoes<br />-pour 1/4 cup of pancake mixture in a greased pan (medium-low heat) or griddle (set at 375 degrees)<br />-cook on one side until bubbles start to form on the pancake, then flip and cook for an additional minute or two<br />-serve with butter and syrup (if you wish!) and enjoy!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5626765586781946322" border="0" alt="" src="http://1.bp.blogspot.com/-cKxxKRZRlFk/ThZJfUKHwdI/AAAAAAAAAe4/UZUEHfDlLFI/s320/IMG_2976.JPG" /><br /><strong>SHOUT OUTS:</strong><br />These pancakes are a remake of a delicious meal served at <a href="http://tupelohoneycafe.com/">Tupelo Honey Cafe</a> in Ashville, North Carolina.<br /><br /><strong>TIPS and ADAPTATIONS:</strong><br />-Try this recipe with mashed up bananas, cooked apples, or pumpkin puree instead of sweet potatoes.<br />-Add a little extra flavor by adding a sprinkle of cinnamon and a splash of vanilla extract in the batter.<br />-Really want to impress the hungry crowd- serve with candied pecans on top!<br />-Leftovers? Place cooled pancakes in a freezer zip-lock bag and keep in the freezer. When you're ready to eat, defrost and warm up in the toaster oven.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5626764612688133330" border="0" alt="" src="http://2.bp.blogspot.com/-Nebl4EMTYKo/ThZImnYDvNI/AAAAAAAAAew/oB8izyneK9w/s200/IMG_2977.JPG" />Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-54468668324091155582011-07-07T20:34:00.003-04:002011-07-10T21:50:49.568-04:00HOT-CHIHUAHUA-DOG<a href="http://1.bp.blogspot.com/_HSj4mjeXVTU/TBVmFp331uI/AAAAAAAAAB0/8bcGYm36iws/s1600/hot+dog+1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 256px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482400368719025890" border="0" alt="" src="http://1.bp.blogspot.com/_HSj4mjeXVTU/TBVmFp331uI/AAAAAAAAAB0/8bcGYm36iws/s400/hot+dog+1.jpg" /></a>Combining 2 long time favorites- bacon and hotdogs. What's not to like? Though it may not be the most figure-friendly meal, it's a lot of fun to eat. Great dish for a group gathering-- build your own hotdog party!<br /><br /><strong>INGREDIENTS</strong>:<br />1 hotdog<br />1 piece of bacon<br />1/2 small yellow onion, diced<br />1/4 cup chopped tomatoes<br />1/2 jalapeno, seeds removed and diced<br />1/4 cup refried beans<br />extra virgin olive oil<br />condiments of your choice<br /><br />(These ingredients are for one dog. Multiply accordingly per extra dogs.)<br /><br /><strong>DIRECTIONS</strong>:<br />-saute onions in 1 tsp. olive oil until they are transparent and slightly start to brown<br />-remove onions from pan and set aside<br />-wrap raw bacon around the length of a hotdog<br />-cook the dog in the same pan over medium heat, turning it frequently, until the bacon is cooked on all sides<br />-toast hot dog bun<br />-warm up refried beans until easy to spread<br />-spread beans on bun<br />-place dog on bun<br />-top with tomatoes, jalapenos, onions, and your choice of condiments<br />-enjoy!<br /><br /><br /><a href="http://2.bp.blogspot.com/_HSj4mjeXVTU/TBVmmJZyuwI/AAAAAAAAACE/FnbISoK69Is/s1600/hot+dog+3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 207px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482400926938610434" border="0" alt="" src="http://2.bp.blogspot.com/_HSj4mjeXVTU/TBVmmJZyuwI/AAAAAAAAACE/FnbISoK69Is/s320/hot+dog+3.jpg" /></a><br /><strong>SHOUT OUTS</strong>:<br />This recipe was inspired from brother Bobby and <a href="http://www.travelchannel.com/TV_Shows/Man_V_Food">Man Vs. Food</a>.<br /><br /><strong>TIPS and ADAPTATIONS</strong>:<br />-use whatever type of hotdog you like: all beef, turkey, even tofu<br />-condiment suggestions: mayo, mustard, BBQ, ranch<br />-instead of using refried beans use whole pinto beans or even try refried black beans or whole black beans<br />-instead of fresh jalapeno, try a can of diced jalapenos or a spicy relishLittle Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-83706185579924479592011-01-23T07:15:00.000-05:002011-01-23T07:15:00.459-05:00WEEKNIGHT CHICKEN PAPRIKASH<a href="http://1.bp.blogspot.com/_HSj4mjeXVTU/TCycszJH0HI/AAAAAAAAAIM/t0WDbmpeUz0/s1600/chicken+paprikash+1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 339px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488934339314438258" border="0" alt="" src="http://1.bp.blogspot.com/_HSj4mjeXVTU/TCycszJH0HI/AAAAAAAAAIM/t0WDbmpeUz0/s400/chicken+paprikash+1.JPG" /></a>If you've ever tried Chicken Paprikash, it's probably because your Hungarian grandmother slaved away all Sunday at the stove making it for you... and you no doubt reaped the benefits of her hard work. Well, I've lightened up this comfort food and turned it into a simple enough dish that you can whip it together in no time flat, even on a weeknight. Greek yogurt adds a protein packed tang and a few slices of smokey bacon pairs perfectly with the paprika. Tossing in some vitamin rich veggies like peas and bell peppers offer some added health benefits and makes you feel a little less guilty about indulging in this Hungarian favorite.<br /><br /><strong>INGREDIENTS:</strong><br />3 slices of bacon<br />2 cups cooked chicken breasts, chopped into 1" pieces<br />1 red bell pepper, chopped into 1/2" pieces<br />1 small yellow onion, chopped into 1/2" pieces<br />2 cloves garlic, minced<br />1 cup chicken broth<br />1/2 cup plain Greek yogurt<br />2 tsp. cornstarch<br />1 package (1 lb) frozen gnocchi dumplings, cooked according to package directions<br />1/2 cup frozen peas<br />1 1/2 tbs. paprika<br />extra virgin olive oil<br /><br /><strong>DIRECTIONS:</strong><br />-cut the bacon into 1/2" pieces<br />-fry the bacon in a large pan with high sides on medium heat for about 5 minutes<br />-remove bacon from pan and set aside<br />-carefully wipe the pan of the bacon grease with a paper towel<br />-add 1 tsp. olive oil to the pan and reduce the heat to medium-low<br />-add the peppers, onions, and garlic to the pan, and cook for about 7-10 minutes until onions are soft and transparent<br />-in a small mixing bowl, whisk together chicken broth, yogurt, paprika, and cornstarch<br />-add mixture to the pan and reduce heat to low/simmer<br />-add chicken, gnocchi, peas, and 3/4 of the cooked bacon and stir to combine<br />-season well with salt and pepper<br />-cook on low for about 10 minutes until warmed through<br />-serve with a garnish of remaining 1/4 of bacon and enjoy!<br /><br />serves approximately 3-4<br /><br /><a href="http://3.bp.blogspot.com/_HSj4mjeXVTU/TCyc0HH8bqI/AAAAAAAAAIU/udxsk6_ebnc/s1600/chicken+paprikash+2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 278px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488934464937291426" border="0" alt="" src="http://3.bp.blogspot.com/_HSj4mjeXVTU/TCyc0HH8bqI/AAAAAAAAAIU/udxsk6_ebnc/s320/chicken+paprikash+2.JPG" /></a> <strong>SHOUT OUTS:</strong><br />This is an adaptation of my mom's recipe we ate growing up. I've made my recipe a more quick-cooking one, and added a few ingredients inspired by other paprikash dishes I have eaten. <p><strong>TIPS and ADAPTATIONS:</strong><br />-If you can't find gnocchi, egg noodles are also a common accompaniment to paprikash.<br />-Want it lactose free? Puree some lactose-free cottage cheese in a blender with about 1/4 cup of broth (until it becomes the same consistency as sour cream). I've used <a href="http://www.lactaid.com/page.jhtml?id=/lactaid/products/products.inc#Cottage_Cheese">Lactaid</a> brand and it works great!<br />-To make it a little richer, use white wine instead of broth. Or, to make it more cost efficient, use water instead of broth.<br />-You can swap sour cream in place of yogurt.<br />-Make the cooking easier by using a storebought rotisserie chicken!<br />-Try it with pork! Cut up a cooked pork tenderloin and add it to the dish instead of chicken.<br />-Make it vegetarian: toss in some roasted zucchini and eggplant and a handful of chopped spinach in place of the meat. Add some chopped celery and carrots in with the sauteed onions and peppers, too.<br />-Don't like peas? Leave them out!<br />-Family won't eat the veggies? Puree the red pepper and onions and add some grated carrots into the dish too- they will go unnoticed and the dish will taste great!<br />-You can leave the bacon out if you'd like; it just adds a nice smokiness I like in my dish. </p><a href="http://1.bp.blogspot.com/_HSj4mjeXVTU/TCydXdbhNNI/AAAAAAAAAIc/j3BzS2fHufQ/s1600/chicken+paprikash+3.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 178px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488935072220394706" border="0" alt="" src="http://1.bp.blogspot.com/_HSj4mjeXVTU/TCydXdbhNNI/AAAAAAAAAIc/j3BzS2fHufQ/s200/chicken+paprikash+3.JPG" /></a>Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-87480422927755753102011-01-18T05:08:00.001-05:002011-01-18T15:13:22.973-05:00MINI TURKEY and SPINACH MEATLOAVES with CAULIFLOWER MASH<a href="http://3.bp.blogspot.com/_HSj4mjeXVTU/TS3rKpPxAxI/AAAAAAAAAdg/VuwrDxCJLbs/s1600/IMG_0313.JPG"><img id="BLOGGER_PHOTO_ID_5561359682975630098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 368px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_HSj4mjeXVTU/TS3rKpPxAxI/AAAAAAAAAdg/VuwrDxCJLbs/s400/IMG_0313.JPG" border="0" /></a>Don't let the dried out, bland memories of meatloaf deter you trying out this meal! My lean turkey meatloaf stays moist and flavorful with the help of sauteed veggies and hearty spinach. Topped with some zesty bbq sauce and placed atop a mound of my cauliflower mash, you'll think you died and gone to healthy food heaven!<br /><br /><strong>INGREDIENTS:</strong><br /><strong>for meatloaves:</strong><br />1 lb ground turkey<br />1 small onion, small diced (about 1 cup)<br />2 cloves garlic, minced<br />1/2 cup green bell pepper, small diced<br />1/2 cup mushrooms, small diced<br />5 oz. frozen spinach, thawed and liquid squeezed out (about half a package)<br />2 eggs, beaten<br />1/4 cup breadcrumbs<br />1/4 cup grated cheddar cheese<br />1/3 cup milk<br />6 tbs. bbq sauce (plus more for serving)<br />extra virgin olive oil<br /><br /><strong>for cauliflower:</strong><br />1 head cauliflower, rough chopped<br />3 cloves garlic, peeled and cut in half<br />1/3 cup Greek yogurt or sour cream<br />2 tbs. grated parmesan cheese<br />salt and pepper to taste<br />extra virgin olive oil<br /><br /><strong>DIRECTIONS:</strong><br /><strong>for meatloaves:</strong><br />-warm 1 tbs. olive oil in a medium sized pan over medium-low heat<br />-add onion, bell pepper, mushrooms, and garlic and toss to coat in oil<br />-let cook for 15 minutes, until veggies are soft and transparent, but not browned<br />-remove from heat and let cool<br />-in a large mixing bowl, combine cooled vegetable mixture, spinach, eggs, breadcrumbs, cheese, milk, and 1 tbs. olive oil<br />-mix in ground turkey until everything is combined (do not over mix!)<br />-divide meat mixture into 6 equal sections<br />-take each section of meat, and roll into an oval shape<br />-flatten oval into about 3/4"-1" thick patties, repeat with the following 5 sections of meat<br />-place patties on a wire wrack on top of a baking sheet<br />-spread 1 tbs. bbq sauce on top of each patty<br />-bake in a 400 degree oven for 30-40 minutes until meat is firm to the touch<br /><br /><strong>for cauliflower:</strong><br />-place a large piece of foil on a baking sheet and spray with non-stick spray<br />-place chopped cauliflower and garlic on foil, and cover with another piece of foil<br />-roll the edges of the foil together making a pouch<br />-roast at 400 degrees for 30 minutes<br />-remove top piece of foil and increase the oven temperature to 450 degrees<br />-cook for an additional 20 minutes<br />-remove cauliflower and place in a large bowl<br />-mash with a potato masher until you get the consistency of mashed potatoes<br />-add yogurt, cheese, and salt and pepper to taste<br /><br />makes 6 servings<br /><br /><a href="http://2.bp.blogspot.com/_HSj4mjeXVTU/TS3rfej9iDI/AAAAAAAAAdo/62YNbj1xFjA/s1600/IMG_0308.JPG"><img id="BLOGGER_PHOTO_ID_5561360040884799538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_HSj4mjeXVTU/TS3rfej9iDI/AAAAAAAAAdo/62YNbj1xFjA/s320/IMG_0308.JPG" border="0" /></a><strong>SHOUT OUTS:</strong><br />The turkey meatloaf was inspired by my dear friend Dave Evans and the cauliflower mash was inspired by a recipe from Rocco DiSpirito's cookbook <a href="http://noweatthis.com/">Now Eat This!<br /></a><br /><strong>TIPS and ADAPTATIONS:</strong><br />-Make this meatloaf with ground beef or with ground chicken too!<br />-Don't have frozen spinach? Skip it, or add in a handful of fresh chopped spinach to your onion mixture and let it cook down. You don't need to use a full 10 oz. of spinach either, especially if you are just starting to introduce it into your meals.<br />-Add more veggies to the mix like grated zucchini or carrot.<br />-Make the cauliflower seem even more like mashed potatoes by adding 1 or 2 mashed potatoes to the mix. It's still healthier than it was before, and you'll never know the difference!<br />-Use a spicy bbq to top your patties with to add a kick, or try topping the patties with your favorite marinara sauce for an Italian style meal!<br />-Need the recipe to be dairy free? Leave out the cheeses and replace the milk and yogurt with chicken broth.<br />-Feeding a smaller crowd? Split the recipe, or make the whole recipe and freeze half the raw patties for another night's dinner!<br />-Make the cauliflower more delectable by adding in such things as: fresh or dried herbs, chopped sundried tomatoes, or kernels of sweet corn.<br /><br /><a href="http://3.bp.blogspot.com/_HSj4mjeXVTU/TS3rmzJQIjI/AAAAAAAAAdw/bC_A0-IE9vo/s1600/IMG_0309.JPG"><img id="BLOGGER_PHOTO_ID_5561360166669001266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_HSj4mjeXVTU/TS3rmzJQIjI/AAAAAAAAAdw/bC_A0-IE9vo/s200/IMG_0309.JPG" border="0" /></a>Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0tag:blogger.com,1999:blog-8377415727374263233.post-45804485485970024262011-01-13T07:56:00.001-05:002011-01-13T07:56:00.330-05:00'CREAMY' CHICKEN and WILD RICE SOUP<a href="http://4.bp.blogspot.com/_HSj4mjeXVTU/TS3p5xONqxI/AAAAAAAAAdI/saT6tZHPQBA/s1600/IMG_0301.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 389px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561358293547199250" border="0" alt="" src="http://4.bp.blogspot.com/_HSj4mjeXVTU/TS3p5xONqxI/AAAAAAAAAdI/saT6tZHPQBA/s400/IMG_0301.JPG" /></a>It's hard to believe that you can indulge into something so creamy when it doesn't even have cream in it! Well you'll become a believer when you try my 'Creamy' Chicken and Wild Rice Soup. Pureed white beans not only give this soup major protein, but they add a rich and velvety depth to it too. Anybody can take these 12 simple ingredients and make dinner soup-er tasty tonight!<br /><br /><strong>INGREDIENTS:</strong><br />4 oz. box wild rice (I used <a href="http://http//reese.elsstore.com/view/product/?id=32466&cid=742">Reese</a> brand)<br />2/3 cup celery, chopped into 1/4" pieces<br />2/3 cup carrots, chopped into 1/4" pieces<br />1 small onion, small diced (about 1 cup)<br />2 garlic cloves, minced<br />2 15 oz. cans of white kidney or <span id="SPELLING_ERROR_0" class="blsp-spelling-error">cannelli</span> beans, drained and rinsed<br />3 cups chicken broth<br />1 1/2-2 cups cooked, shredded chicken<br />3 tbs. grated <span id="SPELLING_ERROR_1" class="blsp-spelling-error">parmesan</span> cheese<br />1 tsp. salt<br />1/2 tsp. ground pepper<br />extra virgin olive oil<br /><br /><strong>DIRECTIONS:</strong><br />-place rice and 1 1/2 cups water into a medium sized pot and bring to a boil<br />-reduce heat to a simmer, cover with a tight fitting lid, and cook for 50 minutes<br />-meanwhile, warm 2 tbs. olive oil in a large soup pot<br />-add celery, carrots, onion, and garlic and cook on medium-low for 10 minutes<br />-using a food processor or blender, puree beans with 1 cup of chicken broth (adding more broth if the mixture is too thick to puree)<br />-add pureed beans and add remaining broth to the pot of veggies<br />-add in chicken, cheese, salt, and pepper and stir until combined<br />-keep on medium-low/low heat until veggies become soft<br />-once rice is finished cooking, add to the soup pot, and stir until combined<br />-serve and enjoy!<br /><br />makes 4-5 servings<br /><br /><a href="http://2.bp.blogspot.com/_HSj4mjeXVTU/TS3qAigwm4I/AAAAAAAAAdQ/lwQ84jhZoIU/s1600/IMG_0303.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 208px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561358409857538946" border="0" alt="" src="http://2.bp.blogspot.com/_HSj4mjeXVTU/TS3qAigwm4I/AAAAAAAAAdQ/lwQ84jhZoIU/s320/IMG_0303.JPG" /></a><strong>SHOUT OUTS:</strong><br />This recipe was designed after one of my favorite soups from at <a href="http://www.panerabread.com/"><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Panera</span> Bread</a>, only mine is healthier with the absence of the cream!<br /><br /><strong>TIPS and ADAPTATIONS:</strong><br />-Make the dish vegetarian by leaving out the chicken and use vegetable broth instead of chicken broth.<br />-Try the soup with ground turkey instead of shredded chicken!<br />-Toss in some dried herbs such as oregano, parsley, and/or thyme. (Just remember- a little goes a long way with dried herbs!)<br />-Need it dairy free? Just leave out the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">parmesan</span>!<br />-Can't find a box of wild rice? Just find some kind of wild rice mix of rice, and cook about 1 cup of it with 1 1/2 cup water.<br />-Skip the rice and add little dumplings to the soup instead- yum!<br />-Toss in some frozen corn or peas, or some chopped zucchini or spinach to boost the veggies in the soup!<br />-Save some time and effort- use a store bought, cooked rotisserie chicken.<br />-Freeze the soup into individual containers, and pull one out when you need a quick lunch or dinner!Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com1tag:blogger.com,1999:blog-8377415727374263233.post-62748749994227947542011-01-03T00:59:00.000-05:002011-01-03T00:59:00.342-05:00TURKEY and VEGGIE JOES<a href="http://2.bp.blogspot.com/_HSj4mjeXVTU/TSEZH1sfkqI/AAAAAAAAAc0/xCViupeewLk/s1600/IMG_0287.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 271px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5557751037615379106" border="0" alt="" src="http://2.bp.blogspot.com/_HSj4mjeXVTU/TSEZH1sfkqI/AAAAAAAAAc0/xCViupeewLk/s400/IMG_0287.JPG" /></a>Time to remaster a childhood favorite- the sloppy joe! And what better way to do it than making it healthier (and tastier) too! Lean ground turkey pairs perfectly with the mild flavors of zucchini and mushrooms and a full condiment shelf in the fridge makes this meal a snap to throw together. Though I haven't figured out how to make them less sloppy, I have figured out how to make them delicious! Try them tonight, and take a trip down memory lane...<br /><strong></strong><br /><strong>INGREDIENTS:</strong><br />1 lb ground turkey<br />1/2 cup green pepper, cut into 1/4" pieces<br />1/2 cup mushrooms, chopped<br />1/2 large zucchini, cut into 1/4" pieces (about 1/2-3/4 cup)<br />1 clove garlic, minced<br />8 oz. can tomato sauce<br />2-3 tbs. white vinegar<br />1/2 cup ketchup<br />1/2 cup bbq sauce<br />1 tbs. worcestershire sauce<br />1 tbs. yellow mustard<br />1/2 tsp. chili powder<br />salt and pepper to taste<br />1 tbs. hot sauce (optional)<br />extra virgin olive oil<br />buns for serving (optional)<br /><br /><strong>DIRECTIONS:</strong><br />-warm 2 tbs. olive oil in a large skillet over medium heat<br />-add turkey, bell pepper, zucchini, mushrooms, and garlic and cook until turkey is no longer pink, breaking up the meat into small pieces as it cooks<br />-add the rest of the ingredients, and simmer until slightly thickened and warmed through, about 10-15 minutes (reducing the heat to medium-low)<br />-serve on a bun or eat with a fork and enjoy!<br /><br />serves approximately 5 people<br /><br /><strong>SHOUT OUTS:</strong><br />This dish was inspired by a recipe out of one of my favorite cooking magazines, <a href="http://cleaneatingmag.com/">Clean Eating</a>.<br /><br /><br /><p><a href="http://1.bp.blogspot.com/_HSj4mjeXVTU/TSEZQU1otmI/AAAAAAAAAc8/TaYcE4JaFtc/s1600/IMG_0289.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 236px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5557751183414179426" border="0" alt="" src="http://1.bp.blogspot.com/_HSj4mjeXVTU/TSEZQU1otmI/AAAAAAAAAc8/TaYcE4JaFtc/s320/IMG_0289.JPG" /></a><br /><strong>TIPS and ADAPTATIONS:</strong><br />-Save on money and calories: use less meat and add more green pepper, zucchini, and/or mushrooms.<br />-Reduce the calories even more by using a flat bread bun like <a href="http://http//www.pepperidgefarm.com/ProductDetail.aspx?catID=994&prdID=120934">Pepperidge Farm's Deli Flats</a> or eat the meal with no bun at all!<br />-Make it vegetarian by skipping the meat and adding more veggies like eggplant, yellow summer squash, grated carrots, and/or butternut squash.<br />-Make a big batch, and freeze the leftovers for later: defrost in the refrigerator overnight and heat in the microwave or in a skillet over medium-low heat.<br />-Try the dish with ground chicken or ground beef too!<br />-Like your sloppy joes sweeter? Add a teaspoon or two of brown sugar.<br />-Instead of a bun, try the turkey meat on top of mashed potatoes, polenta, spaghetti squash, or pasta noodles.<br />-Make the joes extra spicy by adding extra hot sauce or a healthy pinch of cayenne pepper.</p>Little Katehttp://www.blogger.com/profile/07518658706092462739noreply@blogger.com0