#360: Recreated "Maid Rite" Sandwiches

We used to have a Maid Rite restaurant in our town, but it closed down.  It wasn't my favorite place to eat, but when we did eat there, we thought it was good "loose meat" sandwiches...so reminds me of Roseanne episodes.  :)  The original recipe for this says to let it cook in the crockpot for a very long time...but this is a pretty dry mixture so there was NO WAY this could cook for 5-6 hours let alone overnight.  I made the recipe as indicated but added about 3/4 - 1 c of beef stock to the crockpot so there was some "juiciness" to this.  I wasn't sure Brian was going to like this so I had him try it after it had been in the crockpot for about 3 hours.  I was certain he was going to tell me to add ketchup (so it would be more like sloppy joes) but surprisingly he said, "Tastes good to me.  I'd eat it like this."  Score! 

Okay, I liked this when it was fresh, but I didn't love this reheated tonight.  I'm hoping/thinking it's just a pregnancy thing, but I really wasn't impressed with this at all.  It would have been great with some ketchup, brown sugar and worcheshire sauce though!  :)  Brian still enjoyed it and took it for leftovers, but this isn't something I'd be dying to make again.

1 lb. Hamburger (I used ground turkey)
1 teaspoon pepper
1 teaspoon sugar
2 teaspoon mustard
salt to taste

Put all ingredients in slow cooker on low 5 to 6 hours or overnight.  Be sure to use a very low fat hamburger.  Serve on hamburger buns or kaiser rolls.

#359: Orange-Ricotta Cookies

I found this recipe in a recent issue of Parents Magazine and not only wanted to try it for myself, but figured this would be something a little different for the girls to take to school to share with their friends.  Their friends can be quite a picky group, so I wasn't sure it was going to be accepted well, but that still doesn't stop me from letting the kids try something new!  Hopefully it won't be an issue though, because my girls LOVED these!  (As did I!).  Allison proclaimed that the "frosting" was the best part, and Chloe was mad that I only let her eat one and she had to save the rest for her friends.  Definitely making these again when we have some left over ricotta cheese!!

2 1/2 c flour
1 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, softened
2 c sugar
2 eggs
15 oz. ricotta cheese
5 tbsp orange juice (divided)
1 tsp vanilla
1 1/2 c powdered sugar
1 tsp shredded orange peel (optional)

Preheat oven to 350 degrees.  In a medium bowl stir together first three ingredients.  Set aside.  In a large mixing bowl beat butter and sugar on medium-high speed  until combined.  Mix in eggs.  Add the ricotta cheese, 2 tbsp orange juice, and vanilla.  Beat until well combined.  Mix in dry ingredients until just combined. 

Drop dough by rounded teaspoons 2 inches apart onto parchment paper lined cookie sheets.  Bake about 12 minutes or until just barely starting to brown around edges.  Remove and let cool slightly on wire rack. 

Meanwhile, make the glaze by stirring together powdered sugar, orange peel and remaining orange juice.  Spoon about 1/2 tsp. glaze onto each cookie and spread over the top.  Let stand until glaze is set.  Makes 60 cookies.

#358: Crockpot Santa Fe Chicken

This sure isn't a pretty meal is it?  It was extremely easy to make, I liked it, but the rest of the family wasn't as big of a fan as I was.  I ate this as shown above, but the other three ate the shredded chicken (with all of the beans picked out) on a tostada shell with shredded cheese.  Allison loved her tostada, Chloe thought it was just okay, and Brian ate his (after mercilessly picking out the random stray beans that made it into his chicken) but didn't want to take them for leftovers.  Needless to say, I probably won't be making this one again for us, but really, it wasn't too bad. 

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies (I omitted and added fresh chopped tomatoes to mine)
15 oz can black beans
8 oz frozen corn (totally forgot to add this in!)
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped (I used minced onion)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crockpot.  Season chicken breasts with salt and lay on top.  Cook on low for 10 hours or on high for 6 hours.  Just before serving, shred chicken with two forks and return to crockpot to re-heat.  Serve over rice. 

#357: Sausage and Tomato Sauce over Pasta

I found this recipe on a healthy recipe blog.  It was supposed to be make with turkey sausage (which we eat all the time) but of course our grocery store has been out of it for the last few weeks now (I'm picky with the brand I like), so we just got some regular Italian sausage instead.  Although we liked this, we didn't love this and Brian is willing to eat it again for dinner (as leftovers) but he's not excited to take it with him for lunches.  :(  Not a good sign for this family.  I personally would rather have spaghetti with meatballs instead.

1 lb lean Italian turkey sausage, casings removed (I used mild Italian sausage b/c our store didn't have turkey sausage this week) 
28 oz can crushed tomatoes (my crushed tomatoes had basil already in it)
fresh or dried basil (I omitted)
salt and pepper to taste
1/2 cup fat free ricotta
16 oz uncooked whole wheat, high fiber or low carb pasta

Remove the casings from the sausage and saute in a deep skillet.  When browned and cooked through, add crushed tomatoes, salt and pepper (to taste).  Cover and simmer on low for about 10 minutes.  Add basil and ricotta and simmer another 5 minutes.  Serve 1/2 c sauce over approx 1 c of your favorite pasta. 

#356: Carrot Slaw

I found this recipe as a little side note in my recent Family Circle Magazine.  It was supposed to be paired with tilapia but I just made it as a side dish to take to school with me for lunch this week.  I decided to save some money and not buy the pre-shredded carrots and try to make my own instead.  Well, I don't have a box grater (I have a flat one) and that was taking FOREVER to shred, so I decided to throw the carrots into my mini food processor, but I don't have a shred attachment, so it basically grated it all into tiny pieces.  That's fine for me, but it would definitely be better with thicker, longer pieces of shredded carrots.  Oh well...next time I'll just buy the pre-shredded ones!  I also didn't have miracle whip, so I used real mayo and added a bit of sugar to sweeten it up a bit.  I like this.  I don't love this, but I do like it and will continue to eat it for lunches this week.  We'll see how I feel after this week if I'd make this again.  (Probably though!)
1 lb shredded carrots
1/2 c raisins
1/4 c miracle whip
1/4 c sour cream
2 tbsp milk
1/8 tsp salt

Combine all ingredients.  Cover and refrigerate for at least one hour.

#355: Banana-Spice Muffins

Yes, another banana muffin recipe for my girls to take to school with them this week.  I am really trying to use up some frozen bananas (we have a ton!).  Here's what I learned about this recipe...do NOT use muffin liners.  When I removed the liners from the mini muffins I made for the kids at daycare, the bottom layer stays in the liners.  :(  Oh well, hopefully the kids won't care!  These are yummy though.  Or at least I am really enjoying them!!    When Chloe tried a bite of mine she excalimed, "I like it!  I like it daddy!"  I would definitely make these again...minus the liners.

2 1/2 cups all-purpose flour

1/3 cup granulated sugar

1/3 cup packed brown sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground allspice (I used a combo of cinnamon and cloves)

1 teaspoon ground ginger (I used about 1/4 tsp freshly grated ginger)

1 cup mashed ripe banana (I used 3)

2/3 cup 2% low-fat milk

1/3 cup low-fat buttermilk

1/3 cup light ricotta cheese

2 tablespoons vegetable oil

1 tablespoon vanilla extract

1 large egg white

1 large egg

Cooking spray

Preheat oven to 400°.  Combine first 8 ingredients in a large bowl, and make a well in center of mixture.

Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray.  Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

#354: Greek Pasta Salad

Well I am very sad to report that it is back to school time for this family.  Let's pause for a moment of silence as we say farewell to summer.........{insert lots of tears}

Okay, I'll continue mourning, but will try to go on...

Where was I?  Oh yes, back to school means I have to start making lunches again.  So I figured I'd start my work week (gag) with a summer pasta salad.  I LOVED this!  In fact, I ate it all week.  I've considered making it again for lunch next week too, but I guess I should try something new.

Dressing:

2 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon Dijon mustard

1/4 cup red wine vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup olive oil

Salad:

Salt

1 pound gemelli or other short pasta

3/4 medium English cucumber, peeled, halved lengthwise, cut into 1/4-inch pieces

1 dry pint cherry or grape tomatoes, halved

1/2 large red onion, thinly sliced

1 cup pitted kalamata olives, halved (I omitted)

6 ounces feta, crumbled

3 cups firmly packed baby spinach

Make dressing: In a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined.

Make salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes, or as label directs. Drain, rinse under cold water and transfer to a bowl. Add remaining ingredients, toss with dressing and serve.

#353: Citrus Chicken Marinade

Are you getting tired of my grilled chicken marinade recipes yet?  No?  Good, because it's still grilling season and that is the EASIEST way for me to get chicken prepared.  (PS. this recipe can be use with chicken, beef or fish). 

Let's be honest here, I was scared to death to serve this one to Brian.  Mr. No-Fruit doesn't drink orange juice.  I hoped the salad dressing mix would help mask the flavor.  Shockingly, I wasn't a huge fan (not because of the marinade but because the chicken was too thick for my liking), but Brian ate it for leftovers two days in a row!  :)

1 envelope Good Seasons Italian Dressing Mix
1/3 cup oil
1/3 cup orange juice
1 lb boneless skinless chicken breast tenders (or at least that's what I used)

Mix all ingredients in a Ziploc bag, add chicken and marinate in the fridge anywhere from 1 hour to overnight.  When ready to cook, drain and discard marinade. 

Grill over medium-high heat for about 20 minutes or until chicken is cooked through. 

#352: Pina Colada Cake

I am happy to report that the original recipe for this cake came from Eat Better America...so it's healthy!! That's right, a healthy cake! Love it! And here's the best part...it only uses 4 ingredients.

I liked this a lot, but I didn't love it.  I would absolutely make it again, but probably not something I'd make on a regular basis. 

1 package (14 1/2 oz) angel food cake mix
20 oz unsweetened crushed pineapple
8 oz fat-free frozen whipped topping, thawed
2 oz toasted coconut

Heat oven to 350 degrees. Spray a 13x9 in baking dish with cooking spray. In a large bowl combine cake mix and the crushed pineapple (do not drain the liquid first).  Pour into a prepared baking dish.  Bake 20 minutes or until toothpick inserted in center comes out almost clean.  Cool completely on a rack. 
Spread whipped topping over cooled cake.  Sprinkle with coconut.  Cover and refrigerate until ready to serve.

#351: Banana Cake

The original recipe for this was supposed to have chocolate frosting and be a two layer cake.  I was making this for the girls to take to school with them (their first full week back after summer break) and didn't want the kids eating all that frosting or sugar.  So I decided to just make the cake part and throw in some mini-chocolate chips into the batter.  Also, I was WAY too lazy to even think about making a double layer cake.

This actually didn't turn out too bad!  It's a little dense and the chocolate chips pretty much all settled at the bottom, but I certainly would eat it and make it again.  Would it be better with frosting?  DEFINITELY?  Does the cake need it?  Nope! 

1 stick (1/4 pound) unsalted butter, softened

1 1/2 cups light brown sugar

3 eggs

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 very ripe large banana, mashed (1 cup)

1/2 cup milk

2 cups all-purpose flour
Mini chocolate chips (about 1 c or whatever you want to add!)

Preheat oven to 350°F. Grease an 9x13 pan, set aside.

Make banana cake: Using an electric mixer, cream butter and sugar, beating until fluffy, about 5 minutes. Add eggs, one at a time, beating after each addition until well blended. Mix in baking powder, baking soda and salt. Add banana and beat at medium speed until barely incorporated. Mix in milk. Add flour and mix at low speed until smooth.  Add in mini chocolate chips (as much as desired). Spoon batter into prepared pan.

Bake until springy to touch, 35 to 40 minutes. Let cakes cool completely on a wire rack.

#350: Magic Meat Sloppy Joes

I stumbled upon this blog and couldn't help but stop to take a look at some of their recipes just based on their blog name.  (Freezer Chicks).  When I went to Sam's Club the other day to get some chicken, I figured I might as well pick up a 5lb pack of ground turkey too.  Big mistake...I'm too tired to want to make anything with it!  But I figured I better just suck it up and start making ground beef meals because I pretty much have our dinner covered for the next 6 weeks now and this just helps fill in some gaps.  Anyway, I came across something called "Magic Meat." Intrigued?  I was!  I was even more intrigued when I realized you make this easy ground beef "filling" and can use it in several different recipes, just changed up a bit.  So I got down to it and started making the "magic meat."  (Brian's odd sense of humor is going to love this one!  Oh, I can hear the comments now).

Well this got about 3.5 stars from our family.  We all thought it was a little too sweet for sloppy joes and tasted more like a spaghetti meat sauce than sloppy j's.  Brian also thought there were too many tomatoes...didn't notice the peppers though!  (Score!)  We have another half batch in the freezer, and will eat it when the time comes on the menu, but this isn't something that I would probably make again.

Magic Meat:
Serving size: this amount of recipe makes enough for 3 recipes. The sauce can be frozen for up to 3 months.

1 T olive oil
1 cup chopped onion
4 gloves garlic, minced
3 pounds lean ground beef or ground turkey
1 t dried basil
1 t dried oregano
1/2 teaspoon crushed red pepper flakes
3 (28 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce

Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute for 3 minutes, until soft. Add, beef and cook 5-7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.

Add diced tomatoes and tomato sauce; bring to a simmer. Reduce the heat to low; simmer 10-15 minutes. Remove from heat; set aside. Cool; freeze.

Sloppy Joes:
1 1/2 cups of pre-made Magic Meat (see recipe above)
1/2 cup frozen corn kernels (I omitted, Brian would die if I put corn in his sloppy joes)
1 green bell pepper, seeded and chopped (I used about 1/3 of a yellow one)
1/2 cup ketchup (I used about 1/4 c because I didn't think it needed it)
1 T Dijon mustard
1 T chili powder
2 t dried basil
1/8 t cayenne pepper (I omitted)
4 Kaiser rolls, halved

Spoon meat sauce into a large saucepan. Add corn, green pepper, ketchup, Dijon, chili powder, basil, and cayenne pepper.  Bring mixture to a simmer. Cook 5-7 minutes, until green pepper is soft & mixture is heated through. Spoon mixture onto rolls and serve hot.

#349: Grilled Mozza-Chicken Sandwiches

Well this one must be worth trying because it's a chicken sandwich...and I liked it!  Unless it's a veggie chicken patty, I don't like chicken sandwiches.  But this one, I liked.  Now, I did make a few adjustments: I used a chicken breast tender and I flattened it with a mallet so it was pretty thin.  Hey, if that's the trick to liking chicken sandwiches, that's fine by me! 

Unfortunately I was the only one who at it this way in our family.  Brian ate BBQ chicken on a toasted roll (he did like it though) and the girls ate their chicken cut up (no bread). 

4 boneless skinless chicken breast halves (1 lb.)

1/2 cup sliced onions

1/2 cup green pepper strips (I used yellow)

1 Tbsp. oil

1/3 cup Kraft Original Barbecue Sauce (sorry Kraft, I used Sweet Baby Rays)

4 kaiser rolls, split

4 Kraft Low-Moisture Part-Skim Mozzarella Cheese Slices

Heat grill to medium-high heat.  Grill chicken 8 min. 
Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.

Turn chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls, cut-sides down, to the grill for the last few minutes.  Fill rolls with chicken, cheese and vegetables.

#348: Grilled Fried Chicken

The name of this recipe is a total oxymoron.  How can it be grilled and fried?  It's not!  I don't think this is an appropriate name.  There is nothing "fried" this this dish.  How about "breaded grilled chicken?"  Yes, that's better. 

Now I should have thought this recipe though.  What happens when you put breading on the grill?  It burns.  Duh!  Brian claims it burnt because he put Allison in time out and was distracted (she threw a cicada shell in her sister's face...definitely qualifies for a time out!) , I think it was the crackers fault.  Blame the food, not the chef!  Oddly enough though, 8 of 8 people gave this 5 stars...maybe we should try it again. 

Anyhow, this was very, very easy to prepare.  But I think next time (if I try this again), I'll bake it in the oven instead.  We liked the cracker taste of the breading but the slightly burnt, a little soggy, taste/texture turned us off.  On a positive note, my family had NO idea there was mayo in this....so I think I can continue to use it as a coating as an alternative to eggs.
1/4 cup Kraft Real Mayonnaise

2 cloves garlic, minced

6 chicken thighs (1-1/2 lb.), skin removed (I used chicken breast tenders)

25 Ritz Crackers, crushed

1/4 cup chopped fresh parsley (I used dried)
Heat grill to medium-low heat. 

Mix mayo

Grill, covered, 15 minutes on each side or until chicken is done (165ºF). 

#347: Cheesy Bacon Onion Dip

Sorry for the blurry photo...I forgot my camera and had to use her ipod.  Photos really aren't that great on an ipod are they?  You get the gist of the photo!

I was a little scared to try this recipe.  I mean, I like onions but I don't LOVE onions and I was very afraid this was going to be overpowering.  NOT THE CASE!  This was good!  Cheesy, bacony, a little sweet....mmmmm!  I served these with Ritz crackers and the buttery flavor from the cracker combined with the cream cheese mixture made a wonderful pairing!  Make this!  I think it took 5 minutes to throw together too.  I made it, brought it to my aunt's house, and then just baked it there.  Easy, travels well, quick...anything else you need to persuade you to try this??

8-ounce package of cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cups shredded Swiss cheese, divided
1/2 cup real bacon bits 
1/4 cup onion, diced
Salt and pepper to taste

Preheat oven to 350 degrees. Grease a pie dish or other small oven-save dish with cooking spray and set aside. (I made it in an 8x8 pan).  In a medium bowl blend together cream cheese, sour cream, and mayo until creamy. Stir in 3/4 cup Swiss cheese (about half). Season with salt and pepper.

Sautée your onions for about 5 minutes over medium-high heat using 1 tablespoon of olive oil.  Add to the creamed mixture and stir until evenly distributed. Spread this mixture evenly in the bottom of your prepared baking dish.

Next, sprinkle the remaining Swiss cheese over the top of the creamed mixture. Finally, sprinkle the bacon evenly over the top. Season with a little bit of freshly ground pepper on top. At this point, you can cover it and put it in the fridge for up to 5 days or continue and bake it up!

Bake for 15-20 minutes or until dip is bubbly and cheese begins to turn golden brown. Serve with crackers or chips.

#346: Rhubarb Lemonade

Are you impressed that there is actually a glass container used for this photo?  I FINALLY got an actual "glass" from the dollar store just for the purpose of using it in recipe photos.  :)

I was a little intimidated to try this recipe at first because I've never worked with rhubarb and it looked like a little too much work for lemonade.  But I figured I'd give it a try and make a small batch to see if it was any good.  Well, this recipe turned out to be much easier than I expected and a small batch was just not going to be enough to serve my friends at recipe swap.  So I headed back to the store for more ingredients and made a double batch.  :)  Super yummy.  Sweet, yet tangy.  Definitely recommend this one!

8 cups chopped rhubarb

3 cups white sugar

3 tablespoons grated lemon peel

1 1/2 cups lemon juice

18 cups water

Combine the rhubarb, sugar, and grated lemon peel into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.

Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible. To serve, mix the rhubarb syrup with 18 cups of water (1 cup of syrup per 3 cups of water) and pour over ice.

#345: Peach Berry Crumble

Aah, nothing says summer than ripe peaches and berries in a wonderfully warm dish!  I made this recipe for a recipe swap (theme: fresh produce) and it was fantastic!  I will absolutely make this again.  In fact, I might just make the crumble topping and try to roll those into cookies. (It's basically an oatmeal cookie). I could have eaten the topping raw!  Mmmm!  This would be even better served with a scoop of ice cream or real whipped cream.  Try this one!

1 cup quick-cooking oats

1/2 cup all-purpose flour

1/2 cup packed dark brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup sliced almonds

Filling:

1 1/2 pounds firm, ripe peaches (4 to 5)

1/2 cup sugar

1/4 cup all-purpose flour

Pinch of salt

1 cup fresh blueberries

1 cup fresh raspberries
Preheat oven to 350ºF. Lightly butter a 9-inch pie plate. (I used an 8x8 pan) Line a large, rimmed baking sheet with foil. Make topping: In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Stir in butter until crumbly. Toss in nuts.

Make filling: (I just used a knife and peeled the skins off...much quicker!)  Bring a large pot of water to a boil; have ready a large bowl filled with ice water. Using a sharp knife, cut a shallow X into bottom of peaches. Blanch peaches until skins begin to wrinkle, 30 to 60 seconds. Remove with a slotted spoon and place in ice water to cool. Slip off skins with your fingers; cut in half, remove pits and slice fruit into wedges. 

In a bowl, toss peaches with sugar, flour and salt. Fold in berries. Let stand for 5 minutes. Transfer to prepared pie plate. Sprinkle with topping, place on baking sheet and bake until filling bubbles and topping is golden, 50 to 55 minutes. Let cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream, if desired.

#344: Teriyaki Beef

My family can tell you, I am NOT a big meat eater.  I won't eat something if it looks or smells odd, and if the piece is too thick, I'll probably avoid it.  Growing up I tried to become vegetarian for a while, not because of my love of animals, but because I couldn't stand the taste of meat.  Thanksgiving is still one of my least favorite holidays.  However, that obviously doesn't mean that I don't eat meat, and as a teen and adult have definitely grown to appreciate and enjoy certain meat products.  I made this recipe particularly with Brian in mind, and figured I'd eat a little and enjoy most of the other side dishes I made to go with it.  WRONG!  As you can see from the photo, I like almost all of my meat very well done (I've made many steak houses cringe when I order my food not only "well done," but "basically burn the heck out of it."  True story), and after 7 years of marriage, I rarely have to tell Brian to put my food back on the grill. 

This charred piece of tip steak was delicious!  I cut a few super thin slices to try and ended off finishing that significantly large piece that you see in the photo above.  DEFINITELY going to make this again!  Definitely!

2 Tbsp brown sugar
1 1/2 cups of soy sauce
3 Tbsp Worcestershire sauce
2 tsp sesame oil (I used olive oil)
1 onion (I was too lazy to chop an onion so I used about 1 tbsp minced onion)
2 Tbsp garlic
1/2 tsp pepper
Fresh Ginger (mine was frozen and I couldn't find the grater, so I sliced off about 6 thin slices)

Slice Tri Tip into thin slices and marinate in this. (I skipped this step.  My tri tip was in 4 smaller pieces so I just marinated and grilled it whole).  Grill on BBQ. If your slices are thin enough, you can skewer them and add veggies for kabobs!

#343: Cinnamon Peach Picnic Cake

Mmmm....this is good!  I sliced the peaches super small so there are pieces of peaches ALL throughout this cake.  The almonds on top give it a nice crunchy top, but I bet this would be good without it as well.  This is not a typical "cake."  There is no frosting for this and it doesn't need it!  This would be a great breakfast, and I think these would make awesome muffins as well!!  Thankfully my friend Andi took the leftovers home with her or this cake would be gone very quickly in this house!

1/3 cup sugar

2 teaspoons ground cinnamon
1 teaspoon ground ginger (I used freshly grated ginger)
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups packed light brown sugar
1 egg, room temperature
1 teaspoon almond extract (I used 2 tsp vanilla)
1 cup buttermilk
2 cups diced peeled peaches (3 to 4 peaches)
1 (2-oz.) pkg. sliced almonds (about 2/3 cup)

Heat oven to 350°F.  Spray 13x9-inch baking pan with cooking spray.  Combine sugar, cinnamon and ginger in small bowl.  Whisk flour, baking soda and salt in medium bowl.  Beat butter in large bowl at medium speed 30 seconds or until creamy.  Beat in brown sugar until combined.  Beat in egg until well-blended. Beat in almond extract.  At low speed, beat in flour mixture in three parts alternately with buttermilk until just blended, beginning and ending with flour mixture.  Stir in peaches.  Spread batter in pan; sprinkle with almonds and cinnamon mixture.  Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.  Cool completely on wire rack.

#342: Spiced Tea Lemonade

Photo courtesy of My Recipes.com.  I really need to invest in some glass glasses if only for the sole purpose of taking pictures of some of the drink recipes I try.  Trying to take a picture of the plastic cup or pitcher it's in just doesn't do the photos justice. 

I LOVED this tea/lemonade!  However, it has SO much sugar in it, and I really hate drinking extra calories...if I'm going to consume the calories I'd much rather have ice cream or something, not a refreshing tea!  Regardless, this was good, and very easy to make.  I would definitely make this again, but I think I would try using a lot less sugar and adding it in just until it needs it.  Maybe 3/4 c or less!  It sure is good though!
6 orange spice tea bags
1 1/2 cups sugar
1 cup fresh lemon juice
Lemon slices, optional
Put tea bags in a large pitcher.  Stir in sugar and 4 cups boiling water.  Let cool.

Remove tea bags; stir in juice and 2 cups cold water.  Chill for 2 hours.  Fill 8 glasses with ice.  Pour in lemonade; add lemon slices, if desired.

#341: Slow Cooked Pork Carnitas

I intended to make this recipe as intended, but when we went to the store we could only find pork shoulder blade with the bone in and it was HUGE.  Brian and I would have been eating it for a week....and here's a little secret...I really don't like pork.  :)  So we figured we'd get a boneless pork loin instead. 

I really wish I liked pork more.  Because I omitted the adobo seasoning and chipotle peppers in adobo sauce these were moist, but basically "chicken" flavored from the broth.  There was NO heat to this at all (which was fine with us).  These were pretty good, but we all ate them a different way.  I made the girls shredded pork and cheese quesadillas because I knew there was no way they would just eat the meat.  They had no idea it was in there!  Brian basically ate shredded pork in a flour tortilla shell...so boring!  He liked it though.  I filled a corn tortilla with LITTLE pork, fresh corn, avocado, tomato, red onion, sour cream and cheese.  Mine definitely looked and tasted the best! 

We would definitely eat this again, but since pork isn't my favorite meat, it isn't something that will be on our menu on a regular basis.  We have a ton of pork leftover, so I mixed the rest with BBQ sauce and we are going to have pulled pork sandwiches for dinner in a few days.  So this turned out better than we had planned.  1 pork and 2 meals is a huge success in my book!

2.5 lb pork shoulder blade roast, lean, all fat removed (I used boneless pork loin instead)

6 cloves garlic, cut into sliver
cumin
dry adobo seasoning (I omitted this)
garlic powder
3/4 cup 99% fat free chicken broth (I accidentally read 2 cups, so mine was simmering in a lot of liquid!)
2-3 chipotle peppers in adobo sauce (I omitted)
2 bay leaves

Season pork with salt and pepper. In a medium saute pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.  Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

#340: Cauliflower Fritters

I really, really wanted to like these!  I kind of liked these.  I really wanted to like them more!  These were very easy to make, but I think I might have made them a little too big/thick so the very center was a little too "doughy" than I liked.  I will definitely try these again, but I don't know if I can finish the leftovers that are currently sitting in my fridge! :)

4 cups steamed cauliflower, roughly chopped (I put it in my food processor)

2 cloves garlic, crushed
1 cup whole wheat flour
2 eggs
1/2 cup Pecorino Romano (I used parmesan)
1/4 cup parsley, finely chopped (I used dried and added some fresh chives)
1/4 cup hot water
salt and pepper
1/4 cup olive oil

In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.  On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.

#339: BBQ Ranch Chicken Salad

For someone who is so picky about chicken, I'm surprised at how much I enjoy pan-fried (lightly fried) chicken lately.  I fully intended to make this BBQ chicken on the grill...then my husband came in and asked "Do you really want all these little pieces on the grill?"  :)  Guess I defrosted meat for chicken fajitas!  Knowing we would have lost most of our chicken strips to the depths of the grill grates, I figured I better cook them on the stove as the recipe called for.  As BBQ chicken, we all enjoyed this.  As something super special...not so much.  I definitely enjoyed it but it wasn't something I'd look for on a regular basis.  1 lb. boneless skinless chicken breasts, cut into strips

1/2 cup KRAFT Original Barbecue Sauce
1 pkg. (10 oz.) mixed salad greens
1 large tomato, cut into wedges
1/2 cup sliced red onions
1/2 cup Kraft Light Ranch Dressing (I used homemade buttermilk ranch instead)
1/4 cup Kraft Natural Sharp Cheddar Cheese Crumbles (I used shredded cheese)

Cook and stir chicken in barbecue sauce in skillet on medium-high heat until chicken is done.  Toss greens with chicken, tomatoes and onions in large bowl.  Add dressing; mix lightly. Top with cheese.

#338: Loaded Baked Potato Salad

This is a horrible picture...but what you get when you forget to take a picture until the salad is just about totally gone!

I'm not a huge potato salad fan (shh...don't tell my Auntie Mar, it might hurt her feelings!).  I'll eat it, but I don't love it.  It's got too much mayo, egg and celery for my liking and I usually just pick out the potatoes.  I came across this recipe from Kraft that puts bacon and cheese in their recipe and knew that was MY kind of potato salad and decided to make it for our Hitchins' family gathering.  I don't know if anyone else will eat it, but I LOVE this dish.  I ate a little that was left over for lunch today...and I am really looking forward to eating it with lunch tomorrow!  (PS...when I ate the extra potatoes today I used some real bacon bits since I hadn't made the bacon yet.  I really enjoyed it.  So if you don't have time to make/use real bacon, you can definitely substitute it in a pinch).
2 lb. baby red potatoes, quartered

1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup buttermilk
2 Tbsp. chopped fresh chives
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
8 slices OSCAR MAYER Bacon, cooked, crumbled

Cook potatoes in boiling water 20 min. or until tender; drain. Cool.  Mix mayo, buttermilk and chives in large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours.

Top with bacon just before serving.

#337: Mexican Kiwi Tostadas

When I first saw the title of this recipe and the word "kiwi" in it, I almost just deleted it out of my yahoo inbox.  But I've found many recipes from Eat Better America that I enjoy, so I figured one day I'd get around to trying it.  Well as summer is quickly coming to an end (I know it's not done yet, but going back to school soon sure makes it feel that way!), I figured I better try this recipe now while kiwi were still fresh, in season and cheap. 

Surprisingly, I really, really enjoyed the kiwi in this tostada dinner!  It gives it a slightly sweet flavor, but you really can't taste it too much (it's not overpowering at all!).  This got a thumbs up from all four of us. 

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces skinless, boneless chicken breast
1 teaspoon cooking oil
1/4 cup light sour cream
2 tablespoons Old El Paso® Thick ‘n Chunky Salsa (I omitted because I didn't have any on hand)
4 baked tostada shells
2 cups shredded romaine lettuce (I used sauteed peppers and onion instead)
3 kiwifruit, peeled and sliced
1 ounce Mexican Blend cheese, shredded
Old El Paso® Thick ‘n Chunky Salsa (optional)

In a small bowl combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.  Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170ºF), turning once halfway through grilling.

Cut chicken into bite-size strips. In a small bowl combine sour cream and the 2 tablespoons salsa. Spread mixture onto warmed tortillas. Top with lettuce, kiwi, chicken, and cheese. If desired, top with a spoonful of additional salsa.

#336: Super Soft Chocolate Chip Cookies

It's been a while since I tried/made any recipes from Becoming Betty.  But this is one I've had bookmarked for a while and just never made.  Well I was looking for a very kid friendly recipe to make that would also travel well, and decided to give these a try.  I'm glad I did!  They were SO soft and chewy.  We all loved these!

2 sticks unsalted butter, softened

2 eggs
3/4 cup brown sugar
1/4 cup white sugar
1 small pkg. instant vanilla pudding
1 tsp. vanilla
1 tsp. baking soda
2 1/4 cups flour
2 cups chocolate chips

Cream butter and sugars. Add package of pudding. Mix in eggs and vanilla. Add baking soda and flour and mix well. Last, pour in chocolate chips and mix until combined. Drop by rounded spoonfuls onto cookie sheet. Bake at 350 for 10 - 12 minutes.

#335: Smore's Cookie Bars

Who doesn't like smores?  (Besides my husband?!)  Everyone loves smores, so I decided to make this recipe to take with me to visit some high school friends tomorrow.  Of course as I cut these into bars, I had to sneak a taste to see if they were any good.  Well let me tell you these are FANTASTIC!  Oh my goodness these are soft, a little gooey, and just plain delicious.  I hope my friends enjoy them as much as I do!!

2 cups all-purpose flour
2 cups graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, beaten
2 cups marshmallow topping (such as Marshmallow Fluff)
2 cups milk-chocolate chips

Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.

In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.

Bake until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars.

#334: BBQ Roasted Chicken with Parmesan Potatoes

I like grilled chicken.  I am not as big of a fan of chicken cooked in the oven...yet that doesn't mean that I still won't make these recipes for my family.  So I was nervous about making this recipe, but hoped it would be good.  This went over very well with my family.  The chicken was very juicy.  We all enjoyed this one!

1 lb. small red potatoes (about 8), quartered

1/4 cup Kraft Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1-1/2 tsp. chili powder, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Kraft Original Barbecue Sauce
2 Tbsp. Kraft Grated Parmesan Cheese

Heat oven to 400ºF.  Toss potatoes with dressing in 13x9-inch nonstick pan; sprinkle with 1/2 tsp. chili powder. Bake 25 min. Stir potatoes; push to sides of pan. Place chicken in single layer in center of pan; sprinkle with remaining chili powder. Drizzle with barbecue sauce.  Bake 20 min. or until chicken is done (165ºF) and potatoes are tender. Transfer chicken to platter. Stir potatoes to evenly coat with pan drippings. Spoon around chicken on platter; top with Parmesan.