Slow Cookin'

Who doesn't love a good Crock Pot meal in the winter!? It is so easy, since all you have to do is a little prep work then it cooks itself! Well I have been looking for some more recipes to use for these upcoming months and found this blog where a woman (@ crockpot365)  made a different slow cooker receipe every day for a whole year...wow! Also I found out she is gluten-free, which is what I started doing the past 2 weeks. So she gives a regular version and GF substitutes!

I think I will start with this yummy one:

Chicken Nachos

The Ingredients:

--2 cut up raw chicken breasts (or by ALL means, cooked and chopped!)

--large package of Velveeta or other "cheese product"

--can of tomatoes and chilies

--stuff you like to put on nachos: beans, sour cream, olives, etc.

The Directions:

--put raw chicken in bottom of crockpot (if you are using already cooked, melt the cheese completely first, then stir in)

--cover with cheese slices

--dump in entire can of tomatoes and chilies (that means don't drain)

--cook on low for 6 hours, or high for 3-4.

--pace house wondering if the raw chicken was a good idea or not

--stir thoroughly and serve over your favorite chips

--doctor up with beans, sour cream, olives and whatever else makes you happy

--realize that the chicken cooked without help and share brilliant discovery with The Internet.


Recipe and Pictures via Crockpot 365



Can't wait to try a bunch of others!
-M

Warm yourself up!

If you live in a place that has cold, blistery winters, you will most likely be enjoying some hot beverages around the holidays! From tea, to cocoa, espresso drinks, or coffee, you have several options to quickly warm yourself up on a freezing afternoon! I found some homemade, all-natural organic recipes for creamers. They have no artificial ingredients or high fructose corn syrup! These can be used in any of the above drinks, you may need to be creative when putting them in tea though. They are very easy to whip up as well.

Here are a couple of my favorites:

Recipes and image via deliciously organic

Image via my pinterest

Next time you enjoy your hot beverage, hopefully it's a little bit sweeter!

-M

Have a nice relaxing weekend...

TGIF! It has been a long busy week for me, and I am very happy to see Friday afternoon finally here! I actually get to go to a small bowling event this afternoon for work, which is a nice way to get out of the office a little sooner.

Whether you go Apple Picking ...

Have an Autumn Wedding to attend ...

Or will just be Napping all weekend...I hope you enjoy it!

If you have time, you should make these delicious Oatmeal Pancakes. They are a recipe from "The Biggest Loser" so also a healthier way to enjoy a sweet breakfast!

Ingredients:6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Instructions:In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Nutritional Info Per Serving:181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs, 2.8g Fiber

Above pictures via My Pinterest

See you on Monday!

-M

A twist on Deviled Eggs

One of the easiest appetizers is by far deviled eggs, and very inexpensive as well! My boyfriend loves these, and will make these himself, but does an awful job distributing the egg mixture into the halved eggs whites. I taught him that an easy trick is to use frosting bags and tips. Or if you don't have those handy simply use a large baggie and clip off one of the corners as a homemade frosting bag. There are so many recipes out there for the egg mixture and it is fun to try new ones or make something up! I will definitely need to try this Bacon one that I just found, because who doesn't like a little bit of bacon!?

 

Bacon Deviled Eggs

Bacon Deviled Eggs Recipe by The Hungry Housewife-Leslie Green 12 large eggs 8 pieces of bacon cooked until crisp and crumbled 5 Tbsp Mayonnaise 3 Tbsp Dijon Mustard 1/2 Tsp White Truffle Oil ( optional, if you can not find it) 2 Tbsp Chives, finely chopped Large pinch salt Small pinch of Cayenne Pepper Chives cut into 1/2 inch pieces for garnish Place the eggs on the counter and bring to room temperature, about 45 minutes. In a medium pot cover the eggs with cold water going about 1” above the eggs. Over high heat, bring the eggs to a rolling boil. Cover the eggs and remove from heat. Allow them to sit covered for 13 minutes. Remove the eggs and submerge in an ice bath for 10 minutes. Peel the eggs and slice them in half lengthwise . Place the egg yolks in a medium bowl and put the egg white halves on a flat surface or  preferably a deviled egg tray. Mash the egg yolks and add the bacon,mayo,mustard, truffle oil, chives, salt and cayenne pepper. Mix until nicely incorporated. Place the egg mixture in a large zip top baggie. Snip a hole in the bottom and pipe the mixture into the egg whites. Garnish with the chives and a sprinkle of cayenne pepper if you wish. Image source Hungry Housewife

What is your favorite holiday appetizer?
-M

Almost Autumn

So I know Autumn does not begin until September 23rd, but it sure does feel like it here in Chicago. Its a cool 64 degrees here today. Seeing as Fall is one of my favorite seasons, I can't help but get excited for all things Fall. Including pumpkin spice lattes, football games, light jacket weather, color of leaves changing, new tv shows starting (one of my favs coming back is Parenthood!), comfort foods, big comfy scarves and sweaters, and of course boots!

I want to make myself a cute fall wreath and here are a few ideas I have found, which one should I choose?

Felt Flowers

All Felt Folded

Buttons and Flowers



Picture Frame Wreath

More Felt Flowers - Scattered

Yarn wound

I found this yummy recipe for homemade pumpkin spice cream cheese, can't wait to try this!

Pumpkin Spice Cream Cheese

Ingredients:
- 8oz low fat cream cheese, softened
- ½ cup canned pure pumpkin
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla
- 2 tbsp brown sugar
- dash of salt

Directions: In a large bowl, combine all ingredients and mix until smooth and creamy.


For Images, click on Image title.



What do you like about Fall?
-M

Something to brighten up your week

I hope everyone had a nice weekend, though it always goes way too fast! Here Monday is again, and I need something that will help my week go by, and what better than a yummy breakfast loaf! I found a recipe for a delicious lemon and blueberry yogurt loaf, perfect for a morning summer treat! Also some tips on what ingredients to substitute when you are in the middle of baking and have run out. That always seems to happen, and running to the store is just too far away!

Lemon-Blueberry Yogurt Loaf



For the Loaf:

1. 1 1/2 cups + 1 tablespoon all-purpose flour, divided
2. 2 teaspoons baking powder
3. 1/2 teaspoon kosher salt
4. 1 cup plain whole-milk yogurt
5. 1 cup sugar
6. 3 large eggs
7. 2 teaspoons grated lemon zest (approximately 2 lemons)
8. 1/2 teaspoon pure vanilla extract
9. 1/2 cup vegetable oil
10. 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:

1. 1/3 cup freshly squeezed lemon juice
2. 1/3 cup sugar

For the Lemon Glaze:

1. 1 cups confectioners’ sugar, sifted
2. 2 to 3 tablespoons fresh lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2. In a medium bowl, sift together flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Yields: 1-9x5 loaf

Note:

*This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.

*It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.

*This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

Recipe and Image via sweetpeaskitchen

Here are a few suggestions to help with any emergency baking situations:

Baking Powder – 1 teaspoon
1/3 tsp. baking soda plus 1/2 tsp. cream of tartar or
1/4 teaspoon baking soda plus 1/2 cup yogurt or buttermilk (decrease liquid in recipe by 1/2 cup)

Butter – 1 cup
1 cup of regular margarine or1 cup of vegetable shortening (for baking) or1 cup of oil (but only if melted butter is called for)

Buttermilk – 1 cup
1 tablespoon of lemon juice or vinegar plus enough regular milk to make 1 cup (let sit for 5 minutes)

Cream / Half and Half – 1 cup
7/8th of a cup of whole milk plus 1/2 tablespoon of butter or
3 tablespoons of oil, plus enough milk for 1 cup or
1 cup of evaporated milk

Cornstarch (for thickening) – 1 tablespoon
2 tablespoons of flour (must cook for at least 3 minutes longer to thicken)

Sugar (White) – 1 cup
1 cup of firmly packed brown sugar or
1 3/4 cups confectioner’s sugar (not for baking) or
3/4 cup maple syrup (reduce liquid in recipe by 3 tablespoons)

Plain Yogurt – 1 cup
1 cup buttermilk or
1 cup cottage cheese (blended smooth) or
1 cup sour cream

*Find more suggestions at yummly


Enjoy the rest of your day!
-M

TGIF

Once again it is suppose to be a weekend full of rain! I am not sure why it is always so beautiful during the week and then once Friday hits, isolated storms all weekend?! And for some reason I always feel personally targeted by the rain, as if no one else's plans for the weekend are ruined as well. I need to get over that.

Well anyways, like last weekend I am not going to let it stop me from relaxing and spending time with family and friends. For those of you attending any barbecues this weekend, I found the most adorable idea for a special treat!

Hamburger Cupcakes!



There is a cute cupcake cookbook that has introduced this idea, and it looks super easy to make! I definitely want to try this one day! Perhaps for Labor Day...Which I cannot believe is just around the corner!

I hope you all have a nice weekend!

-M

Feliz Miércoles!

Today I have a work event at Carnivale Chicago! Yipee! For those of you who don't know, this is a restaurant in downtown Chicago featuring authentic Latino cuisine. It is brightly decorated, filled with beautiful upbeat music, and serving the best Latin American food around!

Here is a Latin American Recipe, courtesy of Tyler Florence, that I have attempted before. The chimichurri did not turn out the way I would like, but it was delicious. I will need to make it again soon!

Gaucho-Grilled Steak with Chimichurri Sauce

Total Time: 1 hr 3 min

Prep: 20 min

Inactive: 35 min

Cook: 8 min
Yield: 4 to 8 servings

Ingredients

Chimichurri:

• 6 garlic cloves, minced
• 2 jalapenos, minced
• 1/4 cup red wine vinegar
• 1 bunch fresh flat-leaf parsely, finely chopped
• 1 handful fresh oregano, finely chopped
• 2 limes, juiced
• 1 cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon crushed black peppercorns

• 4 pounds skirt steak, trimmed of excess fat
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Marinate the steak in olive oil for 30 minutes, turning to coat both sides.

Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.


Recipe by Tyler Florence via Food Network

For Image sources above, click on Image.



Enjoy!
-M

Stay Cool

Temperatures are really high in the US right now - and very humid in Chicago, so we need to find ways to cope with the heat! I have found some great food and drink recipes that are perfect for a hot summer day. I hope you enjoy these and your weekend!

Pineapple Strawberry Cooler

Ingredients and Directions:

• 1 12-ounce can frozen pineapple juice concentrate, thawed
• 1 6-ounce can frozen limeade concentrate, thawed
• 4 cups cold water * 1 liter club soda, chilled
• Ice cubes
• Fresh strawberries (optional)
• Short (6-inch) wooden skewers
• Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs

In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.
Serve with Fruit Swizzle Sticks, if desired.
Makes 14 (6-ounce) servings.
Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.

Image and Recipe via mom mag

Lime Sherbet Punch

Servings: 6-8 glasses

Ingredients and Directions

2 quarts lime sherbet
2 liters ginger ale
1   (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries

In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Image and Recipe via Paula Dean

ANTIPASTO KABOBS

Ingredients and Directions:

1  9 oz package of Three Cheese Tortellini ,(I used Buitoni )cooked to package directions
1 can Medium or Large pitted Black Olives
1 5.75 oz jar Green Olives
2 12 oz containers of marinated mozzarella balls(usually found near the speciality cheeses)
30 slices of Salami, cut in half
60 pieces of pepperoni
1 cup Balsamic Vinaigrette Salad Dressing (store bought or homemade), I used Paul Newmans( he and   my Dad used to race cars together)
60 Skewers   How ever many you want to make. I had to cut mine in half

Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours.
Drain the pasta.
Place one of each item onto the skewer using the pointy side.
Can be made a few hours in advance. Just cover tightly and place in the refrigerator.

Image and Recipe via the hungry housewife

Linguine with Avocado and Arugula Pesto

Ingredients and Directions:

1 pound linguine pasta
2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
3 cups baby arugula leaves (3 ounces)
1 packed cup fresh basil leaves
3 tablespoons fresh lime juice (from 2 large limes)
3 cloves garlic, peeled and smashed
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan (The original recipe called for 1 cup, but I wanted it to be light)
1/3 cup sliced almonds, toasted

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.
2. Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
3. Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

Makes 8 Servings

 

Image and Recipe via the bite sized baker

Grapesicles

Step 1: put grapes on stick
Step 2: freeze grapes
Step 3: eat
(step 2.5: dust with powered sugar (optional)

Image and Recipe via accidental hostess

Happy Friday Everyone!!

-M

Back to the Grind

I hope everyone had a nice relaxing weekend, I know I didn't! I was super busy, but this coming weekend should be more on the peaceful side. Is it bad that it's Monday and I am already thinking about Friday?!

I need to go grocery shopping tonight (..and also, embarassingly, watch the Bachelorette!) One of the things I need to buy is a bunch of tomatoes! I found the best recipe for an upside down pizza (atleast that is what I am calling it!) I made it last week and it was super delicious, it is more of a side dish or a snack though. I ate it after I worked out one day. It was the first time I made it (so the presentation was not the best), but I used another recipe I found originally on Pinterest as a base.

Upside Down Pizza

Active Time: 5 minutes
Total Time: 20 minutes

Ingredients

• 2 tomatoes, halved horizontally (can of course use more)
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/2 cup italian seasoned bread crumbs
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

 

Preparation

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with shredded cheeses first, then top with the bread crumbs. After sprinkle the oregano, salt and pepper. Lastly, drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Right before I put them in the oven

I didn't use as many bread crumbs in this batch, which is why I changed it to 1/2 cup in the recipe above as I felt it needed a little more crunch to it. If you are not a big fan of tomatoes, you can also use the tops of portabello mushrooms instead! I will try those next. Also you can add peppers or onion on top to make them more hearty.

How they turned out - Again, not the best presentation, but they were yummy!



If you have tried any good recipes lately, please comment and share!

-M

Craving Summer Pasta...

I can say for sure that I easily get sick of the same old pasta dishes. Yea spaghetti with marinara and meatballs is classic and tasty, but there are so many different things you can do with pasta noodles!! I stumbled upon a huge list of new, inspired summer pasta ideas. Here are some that I would love to try. Several of them seem light and healthier as well, and of course you can substitute wheat pasta to help with the carbs. If you have any yummy pasta recipes, please share!

Daddy's Carbonara

Summer Pasta alla Caprese

Ricotta and Chive Gnocchi

Mussels Marinara with Angel Hair Pasta

Linguini with Breadcrumbs and Kale

Rhonda's Spaghetti with Fried Eggs and Pangritata for One

Images via Huffington Post

All recipes via Food52

Happy hump day everyone!

-M