Friday, June 11, 2010
Recently, I and a few other ladies threw a shower for a sweet friend our ours, Carissa. I was assigned to bring Cucumber sandwiches. Hmmm, well…
#1 I’ve never made them before
#2 I don’t like cucumbers
#3 I’ve never even seen them before.
Hahah! No problem. The ladies helped me out with a recipe, and I did some browsing online. Here’s how I decided to make them, and they were REALLY good!
Pumpernickel bread (I simply bought some at the bakery at my grocery store)
1 8 oz. package of fat free cream cheese
1 packet zesty italian dressing mix
1/4 tsp garlic powder
1/8 tsp red pepper
1 Tbsp chopped fresh dill
1 cucumber (sliced)
Whip cream cheese until creamy.
Into cream cheese mix italian dressing packet, garlic powder, red pepper and fresh dill.
Spread cream cheese mixture onto bread in thin layer. Place one slice of cucumber onto each sandwich.
Wednesday, June 9, 2010
Are you the typical cook in your household? Ok, then stay tuned.
Are you short on time? Ok, then stay tuned.
If you answered yes to a single one of these questions, I promise you want this recipe. I was planning to be out of the house for 6 days straight and was not going to be able to help my sous chef with his meal prep :) Thus, I wanted to make something he could put in the oven and it could be done fairly quickly but still feel like a home-cooked meal. This burrito recipe was PERFECT for that.
If you have a look at Aggie’s original recipe for this, you’ll notice that she used sweet potatoes. Um, I don’t like those (even though my sous chef does), so I decided to sub tomatoes instead. If you like sweet potatoes, I’d say stick with those! Using tomatoes was not bad, I promise, but I think those others that have made it with sweet potatoes have really enjoyed it.
Anyhow, we ate 4 of these burritos the night I made them and saved the other 4 so my sous chef could prepare quick meals while I was gone. I wrapped those other 4 burritos in foil, and he placed them in the oven on the nights he was ready for some yummy dinner :)
2 sweet potatoes, peeled and cubed (small) (Krista Kooks subbed 4 large tomatoes, squeezed of seeds and juices, and cubed)
1 red pepper, cubed (small)
1 red onion cubed (small)
2 jalapenos, diced (if you want less heat sub another red pepper)
1 tsp cumin
1 tsp chili powder
salt and pepper
2 tsp olive oil
can black beans, rinsed
handful chopped cilantro
Whole Wheat Tortillas or Wraps , burrito/wrap size
nonstick olive oil spray
In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between.
Let cool. Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or olive oil spray. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.
Tip: Premake your burritos and wrap in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!
Monday, June 7, 2010
I have been all about making some of Gina’s recipes lately. This entree was a staple, and I know we will continue to make this in our house. In fact, even though I rarely make a meal twice, this one has since been made a second time. We’ve had it twice in a matter of weeks! Coming from Krista Kooks, I hope you realize that means we love it!
I was not able to find seasoned whole wheat bread crumbs, so I purchased plain whole wheat and seasoned them myself with Italian Seasoning. Remember…you can make Italian seasoning yourself!
2 (16 oz) chicken cutlet halves, all fat trimmed
freshly ground black pepper
2 large egg whites
2/3 cup seasoned whole wheat dry bread crumbs
Olive oil spray (about 1 tbsp worth)
1 tbs light butter
juice of 1 lemon, lemon halves reserved
1/4 cup dry white wine
1/2 cup chicken broth
1 tbsp capers
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Wednesday, June 2, 2010
Oh wow! I can now have cake without so much guilt! Thank you to Gina for sharing this lovely secret to your everyday box cake :) Find your favorite diet soda, 2 egg whites, your favorite boxed cake, and your done! How incredibly simple.
Because I love the taste of Dr. Pepper, I was determined to make this cake with Diet Dr. Pepper. The sous chef and I loved the flavor of this cake, no frosting/icing needed, and the egg whites really made it light and fluffy. Highly recommend this quick and easy dessert!
1 boxed cake of your preference
2 egg whites
10 ounces of diet soda (your choice)
Preheat oven according to box directions. Spray pan of your choice according to box directions.
Beat cake mix, diet soda and egg whites. Pour into pan.
Bake as directed on box, or until toothpick comes out clean when inserted.
Let cake cool about 10 minutes before cutting.