Tuesday, November 13, 2012

Roasted Potatoes with Green Beans & Mushrooms


I used to buy something like this that came frozen in a bag from Trader Joe's and would heat it up when I didn't feel like cooking. It was mighty tasty, but this version has a kick and it is (almost) just as easy as tossing a frozen bag of veggies in a skillet! 

Roasted Potatoes with Green Beans & Mushrooms

INGREDIENTS

1 Lb of very small potatoes, sliced into thin rounds
3 Tbs olive oil
1/2 tsp crushed red pepper
salt 
freshly ground pepper
2 cups fresh green beans, chopped in half
2 cups mushrooms, chopped
3 cloves garlic, finely chopped
1/3 cup parmesan cheese, finely grated

DIRECTIONS

Preheat oven to 400 degrees.

In a large bowl, toss potatoes with 2 Tbs of the olive oil, the crushed red pepper, and a pinch of salt and pepper. Spread onto a greased baking sheet and bake for 20 minutes, flipping the potatoes half way through. 

While the potatoes are cooking, toss together the green beans, mushrooms, garlic, remaining olive oil, and 1/2 of the parmesan. Add to the baking sheet with the potatoes and bake for another 10-15 minutes. remove from oven and toss with remaining parmesan just before serving. Enjoy! 

Wednesday, November 7, 2012

Crab Stuffed Potato Skins


I love crab cakes and I love potatoes, so why not combine them?

Crab Stuffed Potato Skins

INGREDIENTS

4 baked potatoes, most of flesh removed
2 tsp melted butter
3/4 tsp Old Bay seasoning
1 egg
1 tsp worcestershire sauce
1/8 tsp dry mustard
1 Tbs mayo
1/2 tsp lemon juice
1 tsp mustard
1/2 tsp parsley flakes
1/4 cup breadcrumbs or crushed crackers
8 oz lump crab meat

DIRECTIONS

Preheat oven to 400 degrees. Brush potato skins with a little butter and sprinkle with a pinch of Old Bay. Bake for 15 minutes, or until crispy.

While the skins cook, mix remaining butter and Old Bay, egg, worcestershire sauce, mustards, mayo, lemon juice, parsley, and bread crumbs. Fold in crab meat. Spoon crab mixture into potato skins and bake for 15-20 minutes, or until tops start to brown. Let cool slightly and enjoy!

Wednesday, October 10, 2012

Baked Peppers & Eggs

 

Now that our kitchen renovation is finished, it's time for me to do a whole lot of cooking! I'm going to start things off with an easy and healthy egg recipe that you can enjoy for breakfast, lunch or dinner. In our house, we tend to eat eggs more often for dinner than breakfast. Breakfast usually consists of last nights leftovers, and the coffee doesn't get made until lunch time. We are a little backwards here!

Baked Peppers & Eggs
Adapted from Food Republic 

INGREDIENTS

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 red onion
1 Tb olive oil
3 garlic cloves, finely chopped
1 can diced tomatoes, drained
1 tsp paprika
Salt
Pepper
6 eggs
1/4 cup basil, thinly sliced

DIRECTIONS

Preheat oven to 350 degrees.

Chop the bell peppers and onion into thin strips. In a large sauté pan, heat the olive oil over medium-high heat and add the peppers and onions, cooking until soft (about 10 minutes). Add the garlic, tomatoes, paprika, and a pinch of salt and pepper, and cook for 5 more minutes.

Next, transfer the pepper mixture to a baking dish. Make 6 holes in the mixture and crack an egg into each one. Bake in the oven for 10-15 minutes, or until yolks are cooked, but not too firm (or however you like your eggs). Sprinkle with a little more salt, pepper, and paprika, then top with basil. Spoon into bowls to serve. Enjoy!

Monday, August 20, 2012

Vietnamese Coffee Popsicles


We're back! Sorry for the long absence, but since I had a baby and my sister started a new job, we've been busy! Now that things have calmed down a bit, hopefully we'll both be able to post more tasty treats for you to try. 

Back in early 2011, hubs and I went to his homeland of Vietnam where we ate all sorts of delicious things, but their coffee really stood out. It was very strong brewed coffee mixed with sweetened condensed milk and man oh man was it delicious! So when I came across a recipe for Vietnamese coffee popsicles, I just knew I had to try it, and I'm glad I did. 

Vietnamese Coffee Popsicles
Adapted from David Lebovitz

INGREDIENTS

2 cups strong coffee
2/3 cup sweetened condensed milk

DIRECTIONS

Mix coffee and milk together and pour into popsicle molds.  Put in freezer until frozen solid. Enjoy!

This recipe makes about 8 popsicles, depending on your pop mold size. 

Tuesday, April 3, 2012

Easy Paella


Ok, so this may not be the most "traditional" paella, but it's easy and it tastes delicious! You probably have everything you need already (except for maybe saffron, which you can get a Trader Joe's for relatively cheap). Feel free to throw in some chicken with the sausage if you have some! Also, since I'm lacking a paella pan, I just cooked it on the stove top in a large pot, then transferred it to a baking dish to finish it off in the oven. Close enough!

Paella
Adapted from Saveur

INGREDIENTS

30 threads saffron
3 Tbs olive oil
12 oz chorizo (or andouille if you can't find any)
1 small yellow onion, finely chopped
6 cloves garlic, finely chopped
1 Tbs paprika
pinch black pepper
1/2 tsp salt
3 bay leaves
1 15 oz can crushed tomatoes
8 cups broth (chicken or beef, I used half and half)
2 1/2 cups brown rice
3 jarred roasted red peppers, cut into small strips
1 Lb peeled shrimp

DIRECTIONS

Put saffron in 1/4 cup hot water and set aside. Heat the oil in a large pot over medium-high heat. Add sausage and cook until browned. Next, add onions, garlic, paprika, salt, and pepper and sauté until onions are soft. Add tomatoes, saffron mixture, and bay leaves, and cook for 5 more minutes. Pour in broth and bring to a boil. Preheat oven to 400 degrees.

Add the rice and red peppers and cook until rice has absorbed most of the liquid and is almost cooked through.  Remove from heat, add shrimp, and pour mixture into a 9x13in baking dish. Bake in the oven for 20 minutes, or until top starts to get crispy. Let cool 5 minutes and Enjoy!


Monday, February 13, 2012

Nutella Nut Balls


I'm not a huge fan of eating nuts on their own, but cover them in Nutella and I'll devour them! These tasty treats have just enough of the stuff to make them sweet and delicious, but not so much that it defeats the purpose of eating healthy nuts. And they only have 3 ingredients!

Nutella Nut Balls

INGREDIENTS

1 cup natural almond butter (no sugar added)
1/2 cup Nutella
4 cups finely chopped walnuts

DIRECTIONS

Combine Nutella and almond butter in a large bowl. Add in chopped walnuts one cup at a time until mixture is combined. Cover and refrigerate for 1 hour, then roll into 3/4" balls. Store in fridge in an airtight container. Enjoy!

You could also roll these in some shredded coconut or cocoa powder.

Saturday, January 21, 2012

Pumpkin Cranberry Pecan Bread



Yeah, I know. This is more of a Fall recipe. But I'm one of those people that hoards cranberries and pumpkin like the apocalypse is coming after Thanksgiving, so my kitchen is still chock full of this stuff.

If you're not a food hoarder like me, I highly recommend that you start. There's nothing like a loaf of cranberry pumpkin bread on a snowy January day!

Pumpkin Cranberry Pecan Bread
Adapted from Epicurious

INGREDIENTS

1 cup canned solid-pack pumpkin
1 cup sugar
1/4 cup water
2 large eggs
1/4 cup vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup picked-over fresh or frozen cranberries
1 cup chopped pecans

DIRECTIONS

Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.

In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in both flours, baking powder, salt, baking soda, and spices and stir just until batter is smooth. 

Stir in cranberries and pecans and spoon batter into loaf pan, spreading evenly.

Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.

Friday, January 20, 2012

Pineapple Cupcakes with Mango Frosting


Who doesn't love cupcakes? These fruity treats are just the thing to bring a little summer to these colder winter days!

Pineapple Cupcakes with Mango Frosting
Adapted from Candace Nelson

Cupcakes (makes 12 cupcakes)
INGREDIENTS

1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 tsp vanilla extract
1/3 cup pineapple puree
1/2 cup butter, room temperature
1 cup sugar
1 large egg
2 egg whites

DIRECTIONS

Preheat oven to 350 degrees. Grease a muffin tin or line with cupcake liners.

Whisk together flour, baking powder, and salt and set aside. Mix together milk, vanilla, and pineapple puree. Set aside.

Using an electric mixer, beat butter until fluffy. Slowly add sugar and beat until fluffy. Add egg and egg whites and beat until just combined. Slowly add the flour mixture. Once mixture is combined, add milk mixture until just blended.

Divide batter evenly among muffin tins and bake for 22 to 25 minutes. Let cool completely before icing.


Frosting
INGREDIENTS

1 cup butter, firm
pinch of salt
3 1/2 cups confectioners sugar
1/2 tsp vanilla extract
3 Tbs mango puree

1/3 cup shredded coconut

DIRECTIONS

Beat together butter and salt until fluffy. Gradually beat in sugar until well combined. Add vanilla and mango puree and stir until just combined.

Spread on cupcakes and sprinkle each with coconut. Enjoy!