Aside from being meat-free and super simple, there's no salt at all in this recipe, so it's even healthier for you.
Thursday, February 21, 2013
Fresh Lemon & Rosemary Tilapia (Meat-Free for Lenten Fridays)
This recipe started off as an experiment in making lemon pepper tilapia after discovering that *gasp* I had no lemon pepper seasoning mix in the house. So I started playing around and came up with something even better!
Aside from being meat-free and super simple, there's no salt at all in this recipe, so it's even healthier for you.
Aside from being meat-free and super simple, there's no salt at all in this recipe, so it's even healthier for you.
Saturday, February 9, 2013
Honey & Yogurt Blueberry Muffins
As we hunkered down last night during the worst of Winter Storm Nemo (the storm dropped about 6 inches on us, which honestly isn't that big of a deal considering that we got almost three times that during Monday's lake effect storm), I decided I should start our Saturday with muffins.
I read somewhere that muffins are just an excuse to have cupcakes for breakfast. But these are pretty healthy.
The original recipe from The Cookie and Biscuit Bible didn't call for the blueberries, but I have a couple quarts still frozen from this summer and decided they'd be a welcome addition. I also upped the amount of nutmeg in the recipe and used all lemon juice instead of juice and zest.
I read somewhere that muffins are just an excuse to have cupcakes for breakfast. But these are pretty healthy.
The original recipe from The Cookie and Biscuit Bible didn't call for the blueberries, but I have a couple quarts still frozen from this summer and decided they'd be a welcome addition. I also upped the amount of nutmeg in the recipe and used all lemon juice instead of juice and zest.
Monday, February 4, 2013
Chocolate Chip Cookie Cupcakes (Cupcake of the Month #13)
Cupcakes and chocolate chip cookies are both wonderful things. They become truly excellent when combined.
Yes, that's a little itty bitty cookie on top of that frosting. And there's a surprise inside, too.
This was a truly multi-step cupcake, as you have to not only make the cake batter, but also the cookie dough and the vanilla frosting. And I have to tell you something up front about the cookies: the recipe lies. 10 minutes is way too long to bake the little 1 and 1/2 inch cookies. Mine were close to burned and nearly inedible. I'd say 5-6 minutes is more on the mark.
Anyway...
Yes, that's a little itty bitty cookie on top of that frosting. And there's a surprise inside, too.
This was a truly multi-step cupcake, as you have to not only make the cake batter, but also the cookie dough and the vanilla frosting. And I have to tell you something up front about the cookies: the recipe lies. 10 minutes is way too long to bake the little 1 and 1/2 inch cookies. Mine were close to burned and nearly inedible. I'd say 5-6 minutes is more on the mark.
Anyway...
Thursday, January 24, 2013
Avocado Quesadillas
I have a bit of a love/hate relationship with avocados. I think they're interesting, and I know they're very good for you. But I have a hard time just eating avocado. They really don't have a particularly strong flavor, at least not the ones I've encountered. Some people profess to just sprinkling a bit of salt and/or lemon juice over half an avocado and eating straight from the skin with a spoon.
I need to doctor up my avocados.
These avocado quesadillas are easy and quick, and you can adjust the heat level to make it as mild or as spicy as you like.
I need to doctor up my avocados.
These avocado quesadillas are easy and quick, and you can adjust the heat level to make it as mild or as spicy as you like.
Saturday, January 19, 2013
Tex-Mex Venison Chili
Winter has returned to the Northeast, and it's great weather for hot and spicy foods like chili.
Our neighbor across the street was kind enough to give us some venison (neatly sealed in airtight packages), but having had no experience up to this point with cooking this particular meat, I was at a bit of a loss for what to do with it. I figured my best bet would be to start with something simple using the ground venison.
I decided on chili. And since I had a package of McCormick's Tex-Mex chili seasoning (which appears to be a relatively new product), I thought I'd give it a go.
Unfortunately, I have no in-process pictures, because I'd been home sick from work for a day and a half and really didn't feel like doing much fussing with the camera. My only goal was to feed my husband.
I made this batch the "old fashioned" way on the stove, but it would easily translate to a slow cooker. It's also really low in calories - a 1 cup serving has about 140 calories. Plus, venison is a really lean meat.
Our neighbor across the street was kind enough to give us some venison (neatly sealed in airtight packages), but having had no experience up to this point with cooking this particular meat, I was at a bit of a loss for what to do with it. I figured my best bet would be to start with something simple using the ground venison.
I decided on chili. And since I had a package of McCormick's Tex-Mex chili seasoning (which appears to be a relatively new product), I thought I'd give it a go.
Unfortunately, I have no in-process pictures, because I'd been home sick from work for a day and a half and really didn't feel like doing much fussing with the camera. My only goal was to feed my husband.
I made this batch the "old fashioned" way on the stove, but it would easily translate to a slow cooker. It's also really low in calories - a 1 cup serving has about 140 calories. Plus, venison is a really lean meat.
Thursday, January 10, 2013
TurboFire Chicken Cacciatore
People seem to love slow cooker meals. I do too. Relatively little prep work, easy clean up - especially if your slow cooker has a removable insert that you can put in the dishwasher - and your house smells great all day.
Here's a great, healthy chicken cacciatore recipe from the TurboFire cookbook that went over well with my family. I did some adjustments to meet my taste preferences from the original recipe. Here's what I did.
Here's a great, healthy chicken cacciatore recipe from the TurboFire cookbook that went over well with my family. I did some adjustments to meet my taste preferences from the original recipe. Here's what I did.
Thursday, January 3, 2013
Gilded Irish Coffee Cupcakes with Brown Sugar Meringue Buttercream (Cupcake of the Month #12)
So I got a bit behind with non-Christmas baking over the last couple weeks, but I finally found time this evening to make the final 2012 Cupcake of the Month.
Ain't it pretty? Plus, it marks
Teacher, Baker, Gourmet Meal Maker's 100th Post!
It's an Irish coffee mini cupcake, topped with brown sugar meringue buttercream and "gilded" with festive gold sugar sprinkles (because I could find neither gold luster dust or sanding sugar).
It's quite a finish for the 2012 Cupcake of the Month series - but never fear, cupcake fans! My mom got me the 2013 Martha Stewart Cupcake calendar, so there are more cupcakes on the way. Perhaps not one every month, but they'll make an appearance every so often. Promise.
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