Tasty Tuesday - Sweet and Savory Roasted Almonds with a Little Spice

I wanted to make my own fuel giving snack for all of the hiking my family did this past weekend in Joshua Tree and this is what I came up with. I ended up adding some raisins to give it a little bit more sweet. It was a huge hit!

1/4 cup = 1 serving

2 cups whole almonds
2 tbsp water
1 tbsp Splenda brown sugar
1 tsp ground cinnamon
1/2 tsp ground cayenne pepper
1 tsp vanilla extract








1. Preheat oven to 350 degrees

2. Mix all ingredients together in a bowl.

3. Spread on a baking sheet and place in oven for 10 minutes.

4. Wait until cool, and mix together once more.

 Separate into 8 individual bags, or leave in 1 big bag, and store for a great snack all week long.

*Don't want the heat? Just take out the cayenne pepper :)

**Want a little something more? Add raisins after the almonds are done cooling. (these are not added in the nut. into)

Tasty Tuesday - Mini Egg Frittatas

While messing around on Twitter this week I came across this recipe created by What's Gabby Cooking. As someone who spends a lot of time on the go I truly appreciate the Grab-And-Go breakfast. I made a few changes to the original recipe to fit my taste. They came out super tasty and were perfect for my dash out the door this morning. I hope you grab one some morning soon!

 Happy eating!

I used the BIG HUGE muffin pan that we have which means  

1 Frittata - 1 serving

1/2 red bell paper, diced
1/2 yellow bell pepper, diced
4 oz zucchini, diced
1/2 small onion, diced
1 cup shredded Parmesan cheese
9 eggs (I used egg whites)
5 large mushrooms
1.5 tbsp olive oil for drizzling (I used spray)
Salt and pepper to taste

Spray Oil
Muffin Pan
Wax Paper


This recipe entails a lot of dicing (something I'm not very good at/fond of). To make it easier and faster I love using one of these choppers. It's by far my favorite kitchen gadget we have and I use it every time I can for almost every veggie I eat. 

It makes everything perfect, evenly cut squares that my OCD self just loves

 

1. Preheat your oven to 350 degrees. 

2. In a large 10 inch skillet heat the olive oil on medium high. Saute the zucchini, onion, mushrooms, and red and yellow peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. 

 

4. Add the sauted vegetables to individual, lined muffin molds. I also sprayed mine with a little olive oil to help prevent them from sticking.

5. In a seperate bowl wisk the egg whites and salt and pepper. Add equal amounts to each mold.

 

6.  Sprinkle cheese on top and bake for 10-12 minutes, or until eggs are completely set.

Great served Hot or Cold. Microwave for a few seconds to reheat if desired.

Recipe Wednesday - Fast and Easy Chicken Teriyaki Burgers

One of my favorite things to order when I go to Red Robin or Island's is their Teriyaki Burger. I love the tang of teriyaki with the tart of pineapple together. A year or so ago I was really craving one but didn't have the money to go out to eat so I decided to see if I could make one myself and it came out darn good! I have since played with the recipe a little bit and have it pretty much perfect (I think).

One of the things I have played with is the bread. I started out using just regular wheat bread, then moved to wheat burger buns. However, since Oroweat has come out with their new 100% Whole Wheat Sanwhich Thins they are the only thing I've been using. They are super tasty and only 100 calories! We have started using them in our house for everything from burgers to sandwiches to mini pizzas. Happy cooking!

1 serving = 1 burger (recipe will make 2)

* 2 Oroweat 100% Whole Wheat Sandwich Thins
* 1 8oz chicken breast
* 1/2 cup chopped romaine lettuce (or lettuce of choice)
* 2 canned Pineapple slices
* 2 tbsp Light Miracle Whip or Mayonaise
* Teriyaki Sauce
* 1/4 cup shredded low moisture part skim mozzarella



1. Poke the chicken a couple of times on each side and marinate in 1 cup teriyaki sauce for about 30 minutes. (This is optional. If you choose not to marinate then put some sauce in the pan while cooking chicken)

2. Lightly coat a frying pan with spray oil and cook chicken. To get extra moist chicken, cook at high temp for about 3 minutes on each side. Then reduce to medium heat, cover and cook on eat side for 5 minutes or until done)

3. While cooking chicken toast your buns (this is optional). Once they are done lightly apply 1tbsp to each bun (this is for the whole burger so split the 1tbsp between the two sides of each bun). Pour about 1tsp of teriyaki sauce onto each side of bun.

 

4. Place pineapple ring on 1 bun and romaine on the other.

 

5. Cut the chicken breast in half horizontally. (You can either put the cheese on top of the breast while in the pan, recover and let melt and then move to bun OR put the chicken on the lettuce side of the bun and then cover with cheese.)

 

6. Place one bun on top of the other and enjoy!

*** To mix it up try adding some red onion or avocado. These two ingredients are not included in Nutritional Information

Recipe Wednesday - Deanna's Banana Raisin Bread

With all the people in my life that love to cook I think it would be fun to showcase them, and their recipes, once a month. This one comes from my step-sister Deanna, also known as my niece's Mom. She is a very creative cook who isn't afraid to try new things and have fun with what she makes.

This is one of those recipes that is never made the same way twice, yet is always super moist and delicious...you can add nuts, take out the raisins, not put the brown sugar on top...however you like it! After the recipe check out a quick interview with Deanna. Happy cooking!

Deanna's Banana Raisin Bread 

1 serving = 1 slice

* 2 cups flour

* 5-6 medium bananas (about 2 1/3 cups mashed)
* 1/2 cup butter
* 1 1/4 cup brown sugar
* 1 tsp vanilla extract
* 1 tsp ground cinnamon
* 1 tsp nutmeg
* 1 tsp allspice
* 2 eggs
* 1 cup raisins (optional)

1.  Pre-heat oven to 350degress. Mix flour, cinnamon, nutmeg, and all spice in a large bowl.

 

2.  Cream butter and 3/4 cup brown sugar in a small bowl

 

3. Beat 2 eggs in a separate small dish

4. Peel and mash bananas in their own dish as well (it helps if you have the best banana masher ever help you)

 

5. Add the eggs, butter mixture, vanilla, bananas, and raisins to the dry ingredients and mix well.

6. Pour mixture into a lightly greased 9x5 bread pan and crumble remaining brown sugar on top.

 

7.  Place in oven and back for 60 - 65 minutes.

 

8. Slice into 12 pieces and serve. 

 ***For an added bonus, try toasting your piece before eating it...soooooo tasty!

Meet Deanna

1. Tell us about yourself:

 I am a single mom and a part time student. I love being a mom and all the hard stuff that comes with it. I love food. I love to cook and make yummy meals. 

2. Why do you like to cook?

I love to create. The best thing about cooking is you get to eat what you create. I love to experiment with recipes. It is so much fun. The more I cook the better I become at it.

3. Your favorite thing to cook:

I love to bake, but my favorite thing to make is meatloaf. Using my hands is the best part; getting it all in the perfect texture. I wouldn't be able to tell if I was mixing it with a spoon.

4. Your favorite type of food?

Mac and cheese for sure. I love homemade mac and cheese. I have not found the perfect recipe yet but I am working on perfecting one! (Side note: I can't wait to try it when she does...and I'll make sure you share it with you all!)

5. Anything else you'd like to add?

You won't know if you are a good cook unless you try. So get up and try sometime. Also taste something before you serve it to other people; sometimes it just needs a little something else that was not on a recipe.

Recipe Wednesday - Herb Roast Chicken with Root Vegetables

Ahhhh chicken; my favorite meat by far. There was a brief 6 month period of my life where I was a vegetarian and chicken was the thing I missed most. In fact, it was practically the only meat I ate for 10(ish) years of my life! Through eating all of that chicken I had never cooked a whole chicken until this recipe and I am quite pleased with how it came out. Just like last week's recipe, this one is from "Cook This, Not That. Kitchen Survival Guide".

* 2 clovers garlic, minced
* 1 tbsp finely chopped fresh rosemary, thyme, parsley, oregano, basil OR sage (you only need one of these. If you do dried, use 1 tsp instead. I used thyme)
* 1 lemon
* 1 tbsp olive oil
* 1 whole 4lb chicken (make sure it's completely defrosted)
* salt and black pepper
* 1 large russet potato, sliced into 1/8" rounds
* 2 onions, quartered
* 4 large carrots cut into large chunks (I did 2 BIG handfuls of baby carrots)

1. Preheat oven to 450degrees. Mix garlic, selected herb, lemon zest, juice of lemon, and half the olive oil in a bowl.

2.  Working on the chicken, gently separate the skin from the flesh at the bottom of the breast and spoon in half the herb mixture; use your hands to spread it around as thoroughly as possible. Spread the remaining half over the top of the chicken and season it with plenty of salt and pepper.

 

3. Mix the potato, onions, carrots, remaining olive oil, and a good pinch of salt and pepper. Arrange the vegetables in the bottom of a roasting pan and place the chicken on top, breast side up. Roast 20 - 30 minutes, until the skin is lightly browned.

4. Reduce the oven temperature to 350degress and roast for another 30 minutes or so. The chicken is done when the juices between the breast and the leg run clear and an instant-read thermometer inserted deep into the thigh reads 155degrees.

5. Remove from the oven and allow to rest for 10 minutes before carving. Serve with the vegetables.

Overall, I am very happy with how this came out. However, next time (to save some cals/fat) I might try this with 4 boneless, skinless chicken breasts instead of a whole chicken.

Here's the nutritional info (provided by the book)

Servings per recipe = 4

Cal = 420
Fat = 10g

Saturated Fat = 2g

Sodium = 610mg

Recipe Wednesday - Dr. Pepper Ribs

On my quest to a healthier lifestyle/losing weight, and becoming a better cook, I took some of the money I received as Christmas presents and I bought myself a couple of cookbook type books. Two of books I purchased were from the Eat This, Not That! series. The first being a guide that helps with what to buy purchase/stay away from in the grocery store "Eat This Not That! Supermarket Survival Guide" and the second "Cook This, Not That! Kitchen Survival Guide". The following recipe is from the "Cook This, Not That" book and while it probably wasn't the healthiest thing I could have eaten for dinner, it was a heck of a lot healthier than the Outback Steakhouse Ribs it is compared to and well, I feel every diet should have a "Free Day". Plus, they were REALLY good!

So here it is, the recipe for Dr. Pepper Ribs:

* 2 racks baby back ribs (I don't like pork so I used beef instead)
* 1 bottle (2 liter) Dr. Pepper (you need to use regular, not diet. The sugar will help caramalize the meat plus, you aren't really going to consume the Dr. Pepper; it's more for flavor and even though you use it in the sauce it takes the place of brown sugar and maple syrup)
* salt and black pepper
* chili powder
* 1 cup water
* 1/2 tbsp canola or veggie oil
* 1/2 onion, minced
* 1 clove garlic, minced
*1/2 cup ketchup
* 2 tbsp Worcestershire Sauce
* 2 tbsp apple cider vinegar
* 1/8 tbsp cayenne pepper

1. Place the ribs in baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 a cup for the barbecue sauce. Add 1/4 cup salt and soak for 2-24 hours in the fridge. (I did mine for 24 hours).

2. Preheat your oven to 350degrees. Remove the ribs from the liquid and pat dry; discard the liquid. Place 1 cup of water in the baking dish. Sprinkle the ribs with chili powder and return to the baking dish. Cover the dish lightly with foil and bake for 2 hours until the meat is tender and nearly falling off the bone. 

(I made A LOT of ribs since friends were coming over and the oven wouldn't close! I came up with the idea of covering the open area with aluminum foil and it worked! Scotch tape was used on the sides to keep the foil in place.)

 3. While the ribs are in the oven, make the barbecue sauce. Heat the oil in a medium sauce pan over medium heat. Saute the onions and garlic until they are soft and fragrant, then add the ketchup, Worcestershire sauce, vinegar, cayenne and reserved 1/2 cup of Dr. Pepper. Simmer for 15-20 minutes, until the sauce thickens.

4.  Heat a grill until hot. Brush the ribs with barbecue sauce and grill for 15-20 minutes rib (less meaty) side down on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. 

(Justin helped me with this part and I think he cooked them a little too long :). It's OK though, we like 'em charred 'round here)

5. Remove from the grill, brush with more sauce and serve.

I served mine with a potato dish (from the same book that didn't come out right...oops!) and a mixed veggie salad. The ribs were definitely the BEST part of the meal and I can't wait for them to come up on the "Free Day" schedule again! 

Here's the nutritional info (provided by the book) if you make these with pork. I made mine with beef and wasn't able to figure that one out.

Servings per recipe = 4

Serving Size = 1/2 rack of ribs

Cal = 490

Fat = 19g

Sat Fat = 3.5g

Sodium = 900mg

Recipe Wednesday - Super Easy - 5 Step - Chicken Tortilla Soup

I was trying to think of something I could do this year to keep me blogging regularly...and have it be something I enjoy. I came up with posting a weekly recipe! Cooking is something I have been getting more and more into recently and I thought it might be fun to share some of the things I like making (and eating). So, here it is, the first recipe...

Remember this post when I was craving Chicken Tortilla Soup (which is one of my favorites)? Well, I decided to make the recipe I found here (with a few additions):

1 serving = 4 cups
  (this info does not include toppings)

* 2 teaspoons olive oil
* 1 medium onion, chopped
* 4 garlic cloves, minced
* 1 medium jalapeno pepper, chopped
* 1/2 medium green pepper
* 4 small boneless skinless chicken breasts
* 2 cups frozen corn
* 1 cup water
* 3 tbsp corn starch
* 2 teaspoons cumin
* 1 teaspoon chili powder
* 1/4 teaspoon cayenne pepper (this wasn't spicy enough for me so I did 3/4 teaspoon and it still wasn't that hot)                                                                  
* 4 (14 ounce) cans chicken broth
* 2 (14 ounce) cans diced tomatoes
* 2 (8 ounce) cans tomato sauce
* 2 (15 ounce) cans black beans (strained and rinsed)

Topping
* shredded mexican blend cheese
* avocado, sliced
* tortilla chips, crushed

(This recipe makes A LOT of soup so make sure you use a BIG pot)

1. In your big pot saute the garlic, onion, jalapeno, and green pepper in the oil until soft

2. Add the rest of the ingredients to the pot (mix the corn starch and water together before adding) (minus the toppings) and bring to a boil...I had to partially cover mine with a lid to get it to boil.

3.  After 15 minutes take the chicken out and shred (I used 2 forks and pulled the chicken apart in chunks).

4. Put the chicken back in the soup and simmer for an additional 45 minutes.

5. Serve in a bowl, topped with cheese, avocado and chips if desired.

This really did make A LOT of soup! I served it to 4 adults, we each had 2 bowls and there were left overs for the next day.

Happy cooking!