Thursday, December 31, 2009
I don't remember how or when I "created" this breakfast dish, but it's a big favorite of ours. We probably eat these at least once on the weekends, and I tend to have it a couple of times during the week. They are fast, easy, and pretty good for you.
1 cup Egg-Beaters, Garden Variety
splash of milk
2 low-carb tortillas
1 wedge Laughing Cow cheese, garlic and herb flavor
1/4 cup Cheddar or Mexican Blend shredded cheese
Preheat a nonstick skillet over medium heat. Spray very lightly with cooking spray.
Mix Egg-Beaters with a splash of milk and add to skillet.
Spread half of the cheese wedge across each tortilla. Divide shredded cheese evenly between the two tortillas.
Check on the eggs - lift edges with a spatula. Once they're set, break up the eggs with the spatula. When they are thoroughly scrambled, divide evenly on top of the cheese-topped tortillas.
Fold opposite ends of the tortilla towards the center, and then roll one of the other ends toward the other.
Thursday, December 24, 2009
He helped me bake them first for a cookie exchange, and was really upset when they were all gone.
"But, Mommy... we need them for SANTA!"
I tried explaining that we would make more, that we had plenty of time... but he wasn't convinced.
We baked them again this afternoon to leave out tonight for Santa, and you could practically taste the relief from this kid when they were finished.
I altered them just slightly to include chocolate chips as well. I don't know if it's the addition of milk or what, but these are so delicious; I'm pretty sure Santa won't be able to resist leaving us some extra special surprises this year.
- 1/2 cup butter
- 1/3 cup + 1 tablespoon granulated sugar
- 1/3 cup brown sugar, light or dark, packed
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 large egg
- 1 1/2 cups All-Purpose Flour
- 2 tablespoons milk, optional
- 1 cup Holiday M&M’s
- 1 cup chocolate chips
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. Beat together the butter, sugars, salt, vanilla, baking soda, and baking powder until well combined.
Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until smooth.
Add the flour, mixing it in completely. Stir in the milk, then carefully stir in the M&M’s.
Drop the cookies by rounded spoonfuls onto the prepared baking sheets, spacing them about 2″ apart. A cookie scoop works well here.
Bake the cookies for 14 to 16 minutes, until they’re a light golden brown, and a bit darker around the edges.
Remove them from the oven, and cool right on the baking sheets.
Friday, December 18, 2009
This week's secret ingredient was turkey. I am very happy to present to you a very versatile appetizer - something that is suitable for cooks of all levels.
A few months ago, I stumbled upon The Pioneer Woman's BBQ Meatballs. I've made them repeatedly, and each time they are delicious. I've used them in sandwiches, on top of mashed potatoes, mixed with pasta, and on their own; no matter how I've prepared them, they were amazing.
Now that the cold weather is absolutely upon us, this recipe is the first thing I thought up when trying to come up with a turkey snack. I frequently make this meal with ground turkey rather than beef in an effort to be a bit healthier, and I actually find them yummier as well.
So for this week, I shrunk 'em down and adjusted the sauce to make these the perfect snack to grab while watching your team.
Perhaps the best part about this is that, truly, anyone can make these. While they are time consuming, they are very basic and simple. Short on time? No problem! Grab a package of pre-made meatballs and just make the sauce. Easy peasy.
My three-year-old LOVES these, and so will your guests. Enjoy!
- 1 1/2 pounds ground turkey
- 3/4 cup oats
- 1 cup milk
- 3 tablespoons very finely minced onion
- 1 1/2 teaspoon salt
- plenty of ground black pepper
- 1 cup ketchup
- 2 tablespoons sugar
- 2.5 tablespoons vinegar
- 2 tablespoons Worcestershire
- 4 to 6 tablespoons onion
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
Remove from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty french bread.
Thursday, December 17, 2009
She mentioned that hosts get free stuff, and I expected to score a free spatula or something.
What I didn't count on was all the perks!! I only had 6 people at my show, yet earned enough to pay $48 for what you see below:
So check it out - your kitchen will thank you!
Friday, December 11, 2009
Friday, December 4, 2009
When The Pioneer Woman posted this recipe, she opened with, "You want to make these. Oh, you want to make these."
Never have truer words been spoken. I don't think I've ever eaten anything so spectacular. (Dad? Chris? Jonny? If you're reading this, you need to learn to like mushrooms, like, yesterday.)
My house smelled amazing while these guys were cooking. And they were FAST - prep took maaaaybe 10 minutes (and many of those minutes were spent peeling my 3-year-old off of my leg while trying to chop onions) and they need only 15 minutes in the oven. With just a small handful of ingredients and a short time spent in the kitchen, they will make your football party much easier.
Plus, did I mention? They are faaaaaaaaantastic.
The creamy brie and the green onions and the garlic... oh, the garlic! I made about 14 of these little bites of wonderfulness (yes, that is totally a word) and I had to deliberately hide 3 to save for my husband to try.
I ate the rest. And I'm not even sorry.
You need to make these today. It is so important, in fact, that you make these today that I am going to just shut up and get to the recipe so you can get to the store and start cooking.
- 1 package White Button Mushrooms, Washed And Stems Removed
- 4 cloves Garlic, Minced
- ¼ cups Flat-leaf Parsley, Chopped
- 4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
- Splash Of White Wine (optional)
- 1 slice (wedge) Of Brie Cheese
Preheat oven to 350 degrees
Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
Top mushrooms with onion mixture.
Place into the oven for 15 minutes, or until brie is melted.
Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious.
Wednesday, December 2, 2009
I came across this one from Spark People and it definitely did not have the same level of saltiness. However, it was also a tad bit lacking in flavor. While I would for sure still use it in place of a bottle, I will experiment in trying to spice it up. For starters, I should have used beef broth and not chicken; perhaps I'll add a bit of low-sodium beef bouilon too.
Tuesday, December 1, 2009
I came across this dinner on Spice in My Life and thought it was pretty good. The spinach in it makes me feel like the tortellini and cheese are healthy, so therefore this dinner is GOOD for me, right?
I prefer this Cheesy Baked Tortellini instead, however. I loved the addition of spinach, so I will probably merge the two recipes next time.
- 1 large (25+oz) packages cheese tortellini
- 1 (16 ounce) jar marinara sauce
- 1 (16 ounce) jar Alfredo sauce
- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded Mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
Preheat oven to 350.
Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain.
Bring marinara and Alfredo sauces along with spinach and 1 teaspoon Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes.
Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
Bake for 30-35 minutes, until cheese has melted and turned golden brown.