July 31, 2010

Chipotle-Rubbed Shrimp Taco Salad

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I must say here that I am going to rave and rave about this recipe.  The minute I saw this recipe in the recent issue of Cooking Light, I knew it was going to get put on my menu plan.  It has all the flavors I love.  Lime, cilantro, mango, chipotle and last but  not least shrimp.

If Grumpy were here I am fairly certain he would not have partook in this absolutely awseomely delicious meal.   (I told you I was going to rave....).  As a matter of fact I am certain if he had been here he would not have eaten the mango.  He's not big on tomatoes either but will eat them.  He may have eaten the dressing but I actually see him eating this with ranch dressing and "regular" salad fixings.  It would still probably be good that way, but believe me when I say it again.  This recipe as is - is awesome.  Have I convinced you yet?  If I have....then go make this.  SOON.  You will not regret it!  The only thing you might regret is the stuffed tummy ache you may have from not being able to stop eating it!

Chipotle-Rubbed Shrimp Taco Salad
adapted from Cooking Light

3  tablespoons  chopped fresh cilantro
3  tablespoons  minced shallots
3  tablespoons  fresh lime juice
2  teaspoons  honey
1/8  teaspoon  salt
2  tablespoons  olive oil
1 (8-inch) flour tortilla taco salad shell (I made my own with my homemade flour tortilla - directions at end of post)
1  pound  peeled and deveined jumbo shrimp
1/2  teaspoon  chili powder
1/4  teaspoon  ground chipotle chile powder
1/8  teaspoon  salt
1/2 Tablespoon olive oil *
6  cups romaine hearts, chopped
1 1/2  cups  chopped peeled ripe mango (about 1 large)
1/2  cup  cherry tomatoes, halved

Preheat oven to 350°.   Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly.

Bake tortilla shells at 350°.  If using homemade tortillas to make shells, drape warmed tortilla (I warm in microwave about 15 seconds) over a mini ramekin.  Spray with butter spray and place on cookie sheet in oven.  Bake until crisped.

While shells bake, heat a frying pan over medium-high heat with 1 tablespoon olive oil.  Combine shrimp, chili powders, and salt in a large bowl and toss well to coat. Add shrimp to pan; cook 2 minutes on each side or until done.

Combine lettuce, mango, and tomato. Drizzle vinaigrette over salad; toss to coat. Place about 1 1/2 cups salad in each tortilla shell; divide shrimp evenly among salads.

*I do not use a lot of fat in my recipes - but when cooking shrimp I don't like to dry fried them or used Pam.

July 27, 2010

Baja Fish Tacos with Mango Salsa

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Let me just say.......this was an amazing meal!  The first time I made this my son Justin happened to come over. Earlier he had told me earlier that he loved fish tacos and wanted to have my dinner that evening!  lol.  Well, it wasn't planned for him to join in but he showed up to pick up some raspberries and a birthday card and of course, since dinner was just ready, he had one.  I believe his reaction is just like mine.  Awesome.  Just totally awesome.  To think I turned my nose up at the thought of fish tacos for a long time!  Was I ever wrong!

A week or so ago Grumpy and I happened to catch Bobby Flay's Throw Down show on Fish Tacos. Does Bobby ever win?? His food always looks awesome but many of the shows I have seen he doesn't beat the person he is challenging!  On this show I learned that fish tacos are usually battered and fried fish and are usually served in corn tortillas.  Bobby's opponent also would put the entire assembled taco in the deep fryer to crisp up the shell.  Oh how yummy and oh how fattening!  Bobby's taco didn't seem to bad either, although is wasn't "traditional" - he grilled his fish.  His Roasted Habanaro Mango Hot Salsa really sounds amazing!

These fish tacos are more like the "traditional" one but not entirely.  They are more like the traditional only because the fish is beer battered and deep fried.  I used flour tortillas that I made myself (oh how easy they are to do!) and a spicy mango salsa.  The recipe is from Cooking Light and I adapted it some to fit our needs - which is reduce the recipe but upped the salsa and adjusted the amount of ingredients to our taste and went with Cod fish as that is Grumpy's favorite firm white fish at the moment.  :).

Baja Fish Tacos with Spicy Mango Salsa
adapted from allrecipes.com

2  cups  d iced peeled ripe mango
1/4  cup  finely chopped red onion
2  tablespoons  fresh lime juice
1  tablespoon  chopped fresh cilantro
1  jalapeƱo pepper, seeded and minced
 canola oil for frying
1/2 cup plus 2 tablespoons all-purpose flour
1/2  cup  beer ( used Budweiser wheat beer)
3/4 teaspoons  freshly ground black pepper
1/2 teaspoon  salt
1/2  teaspoon  garlic powder
3/4  pound cod fillet, cut into small strips (about 1 fillet)
4 homemade flour tortillas

Mix mango, red onion, lime juice, cilantro and jalapeno pepper together.  Set aside.

Mix flour, pepper, salt and garlic powder together.  Add beer and whisk until blended.

Pour approximately 1-1/2 cups oil in small saucepan (about 4" in diameter) (You can use a deep fryer but since I was not making a lot I opted for a smaller heavy aluminum saucepan)  Heat oil until 370 degrees. 

When oil is to temperature, dip fillets into batter and place in hot oil.  Cook3-4 minutes until fish is browned.  Remove from grease and drain on paper towel (It took me 3 batches of 3-4 pieces of fish before I was done because I did it so small.)

Assemble your taco - with fish and salsa.  Enjoy!  Oh if your Grumpy doesn't like non traditional flavors with his fish, you can always give him tartar sauce and lettuce to eat in his fish taco.  ;o)  That is how I got Grumpy to eat them!  lol

July 25, 2010

Chunky Monkey Breakfast Cakes at HoneyB's

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It's that time of the week again.  Yup.  Pancake time.  This morning when I signed into allrecipes.com the recipe of the day happened to be another pancake recipe.  This time it was for Chunky Monkey Pancakes.  I knew as soon as I saw it that was what I would be making this morning. 

I did my workout and burned up those calories so I wouldn't feel too guilty about eating one of these pancakes.  By the time I was done with my workout and had a load of wash going I was ready to eat.  Grumpy, unlike me, could wait til almost noon on the weekend to eat breakfast.  Me on the other hand, well, I'm up at the crack of dawn and have almost all my housework done along with my workout before 10 AM!  About 10:30 I asked Grumpy if he would be ready to eat breakfast.  When I said "cakes" he said, oh probably.  (like I would say much anything other than cakes!).

I set to work and got my ingredients together.  After mixing the batter I thought it looked a little too thin for my liking, but I tried two pancakes first anyway.  It was too thin.  They were not going to puff up with the batter so thin, so I added more.  The original recipe also calls for pecans but I eliminated them.  I knew putting something in the pancakes was going to already be something that would make Grumpy give me a look, so I left the nuts alone.  When I asked him how he liked them his response was, "I could do without the chocolate".  what?  LOL  Yeah.  He's a little on the nutty side himself.  I loved them and probably would love them with the nuts also.  So, if your looking for a different pancake to make and Chunky Monkey appeals to you, then go ahead.  Try them!

Chunky Monkey Pancakes HoneyB Style
adapted from allrecipes.com

1-1/3 cup flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
3/4 cup milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 eggs
1 large banana, diced (save a few slices to top the pancake)
1/4 cup miniature chocolate chips

Stir together flour, baking soda, baking powder, salt, and sugar.  In a separate bowl, whisk eggs, milk and vanilla.  Make a well in dry ingredients and pour milk mixture into well, immediately pour in melted butter.  Whisk until blended.  Fold in banana and chocolate chips.

Cook on  griddle coated with baking spray until tops of pancakes start to bubble.  Flip and cook another 30-40 seconds or until pancakes are cooked through.  Top with banana slices, a few mini chocolate chips and pure maple syrup!

July 22, 2010

I'm a pasta lovin' seafood eatin' fool!

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The current issue of Cooking Light magazine has this yummylicious recipe for Linguine with Peppery Shrimp.  Whenever I see a recipe like this one I immediately know I am going to try it.  How can you go wrong with lemon/butter/shrimp and pasta?

This is quite easy to throw together when you get home from work - as long as you buy your shrimp already peeled & deveined.  The recipe called for 2 pounds of shrimp, but there was no way I needed that much for the two of us.  I love that it is cooking light, it leaves me not feeling too guilty for enjoying the pasta buttery sauce.  :o)


Linguine (or Spaghetti) with Peppery Shrimp
adapted from Cooking Light

1 pound shrimp, peeled & deveined
1/2 teaspoon salt
1-1/2 teaspoon fresh ground pepper
3 Tablespoons lemon juice, freshly squeezed is best
zest of one lemon
2 teaspoons fresh thyme
3 Tablespoons butter
6 ounces dry pasta (recipe calls for linguine but I used regular spaghetti)

Cook pasta according to package directions. When done cooking reserve 2-3 tablespoons pasta water, then drain pasta and set aside in mixing bowl.

Combine shrimp, salt, and pepper and toss in small bowl to coat.  Cook in skillet with cooking spray or small amount of olive oil until shrimp turn pink.  Place shrimp in bowl with pasta.

Put lemon juice, thyme, and lemon rind in small saucepan and bring to a boil.  Stir in butter until it just melts.  Add the lemon mixture and pasta water to the pasta and shrimp.  Toss to coat, sprinkle with 1 teaspoon thyme and serve!

July 18, 2010

The pancake house

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It's Sunday morning again.  Pancake time.  I am crazy every time I ask Grumpy what he wants for breakfast on a weekend because the answer is always "cakes".  These are pancakes I made last weekend.  I happened to see the recipe on allrecipes.com as their recipe of the day and decided why not?

I am not sure why these are Canadian....seems pretty universal to me but anyway, my mom makes a recipe similar to this.  I should have known better than to think that just because I was using a recipe with a different name that I could make them turn out as yummy as hers.  This is why I don't try to make certain recipes of hers very often.  Because hers are better than mine.  I make the Fluffy Pancake recipe much better than this one.  Oh, it was good, but not my mom's!  Grumpy still ate them but when I make pancakes this weekend I will be back to my favorite Fluffy Pancake one (or maybe I'll try Rachelle's favorite one!)

These pancakes were topped with fresh homemade strawberry rhubarb jam.  I made the Berry Rhubarb Jam recipe but subbed strawberries instead of Raspberries.  Yummy.

Fluffy Canadian Pancakes
Adapted from allrecipes.com

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
3 egg yolks
3 egg whites
1 teaspoon vanilla
In a medium bowl, combine dry ingredients. Stir in milk and egg yolk until smooth.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Heat a lightly oiled griddle over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot with your favorite topping!

July 15, 2010

Birthdays and goodbyes

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One is fun, one is not.  Well, in this case it is.  I suppose the older you get the less fun birthdays are.

Today is my Justin's birthday.  My oldest boy who makes my heart swell with pride.  He has always been my joy since the day I had him with his little puppy dog ear.  My heart warms when I remember him pulling the cotton strips out of the box at Aunt Marlene's hair shop - so he could take that long strip of cotton, suck his thumb and hold the fuzz of the cotton under his nose.  He was so adorable but Aunt Marlene did threaten to charge him for it.  Now he's all grown up.  Nah, he doesn't suck his thumb or steal Aunt Marlene's cotton anymore, but he is still adorable.  I think he probably has paid Aunt Marlene back for that cotton by being her computer analyst though.  ;o)  Happy Birthday Justin!  Mom loves you!!!

Goodbyes are not much fun.  I say goodbye a lot at my job.  Students come and go.  The ones that take the time to come into the office and know you - they are the ones that are hard to see go. Some come and stay as staff - for a little while anyway, like Tiffany.  We said goodbye to Tiffany yesterday at work. She is the one these cupcakes were made for- per her request she received carrot cupcakes.  I wish Tiffany & Adam all the best of luck and we are going to miss your great big smile!  Lesson of the story? It pays to get to know the secretary. ;o) They not only know what you are supposed to do, they sometimes make you cupcakes - even if it breaks their heart to see you leave!

Carrot Cupcakes with Coconut Cream Cheese Frosting
adapted from allrecipes.com Moist Carrot Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon ground cinnamon
4 eggs
1/2 cups vegetable oil
1/2 cup of apple butter 
1-1/2 cups white sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained

Cream Cheese Frosting:
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2-1/2 cups powdered sugar
1 teaspoon coconut extract 
milk as needed
toasted unsweetened coconut flakes

Preheat oven to 325 degrees F. Place cupcake liners in pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots and crushed pineapple.  Using large scoop (or 1/4 cup measure) evenly divide batter into cupcake liners.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the frosting, mix  cream cheese and butter until well blended.  Add powdered sugar, 1 cup at a time and blend well.  Frosting should be spreadable but not too soft or it won't hold its shape.  If you find you put in too much sugar, add milk, a little bit at a time until the frosting is of the right consistency.  Decorate cupcakes and sprinkle with toasted coconut

July 14, 2010

Caesar Salad with Grilled Lemon Pepper Shrimp

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One thing I love about the heat?  We eat light.  Dinner is usually simple, quick and doesn't heat my kitchen up.  Ever since I had a Caesar Salad at 1844 House - with the delicious homemade Caesar Salad Dressing, I had had the urge to try making my own. Great places with great food/menus do that to me.  Mainly because you can't out every day!

One of our favorite seafoods to cook at home is shrimp.  It is easy, fast and yummy!  I used Ellie Krieger's recipe for Grilled Shrimp - very basic and very delicious!  The Caesar Dressing is from Gourmet and what I love about it is I don't have to worry about coddling an egg (and getting queasy).      
Mayonnaise Caesar Salad Dressing
adapted from Gourmet

2 small cloves garlic, minced
1/4 teaspoon salt
1 teaspoon anchovy paste
1 teaspoon dijon mustard
Juice of 1 lemon
1 teaspoon Worcestershire sauce
1 cup reduced fat mayonnaise
1/2 cup freshly grated Parmesan Cheese (I use the microplane zester for a fine shred)
Pepper to taste

Using the back of a spoon, mash the garlic and salt together to make a paste.  Add the anchovy paste, dijon mustard, lemon juice and Worcestershire sauce.  Whisk in mayonnaise until blended then stir in Parmesan Cheese.  Add pepper to your own taste.

Now for the shrimp :)

Grilled Lemon Pepper Shrimp
from Ellie Krieger @ The Food Network
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon olive oil
1 lb shrimp, peeled and deveined
Juice of 1 lemon

Toss shrimp with salt, pepper and olive oil.  Grill 2-3 minutes on each side until shrimp is pink.  Remove from grill and toss with lemon juice. 

July 13, 2010

Grumpy & I had Sex on the Beach

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**disclaimer:  No, I am not a lush.  I just enjoy a good boozy drink once in a while.  Ok, well, more than once in a while....but it doesn't make me a lush.  Does it?  ;)

No, not the real thing.....do you really think I would tell you about that?  lol  But I really have to say that I do enjoy a good glass (or 2, maybe 3) of Sex on the Beach whenever I can!  I also have to agree with one of my fans (Erin - you are so funny) that the drink is way better than the act.  Really, who wants all that gritty sand covering them?  (is Donna jumping up and down somewhere in bloggy land raising her hand high?  lol)  If you ask me, that is way too distracting.  ;o)

It's no wonder I love this drink.  To say I love peaches is an understatement.  Getting a good peach however, now that is not an easy thing to always do.  However, with this drink, the only "peach" you need here is the peach schnapps and that stuff my friends is never bad.  Trust me!

Grumpy wasn't so sure he wanted this drink.  He had his heart set on a Peach Mojito, but alas, the only  grocery store we have in town did not have any mint.  So, Grumpy had to settle for some Sex on the Beach.  Once he had one, he was ready for another!  The drink is slightly sweet, not sickly sweet.  They also go down pretty darn easy, so be careful consuming these!

So, grab your significant other and make yourselves a few of these babies.  Maybe by the time your done, you won't care if your covered in sand!

Sex on the Beach
recipe courtesy of allrecipes.com
cherries and orange slices compliments of me- cause what is sex on the beach without a cherry and the orange just helps decorate  ;)

3 ounces orange juice (I buy Simply Orange pulp free)
3 ounces cranberry juice cocktail
1 ounce vodka (we use Sky Vodka)
1 ounce peach schnapps
glass with crushed ice

Mix, stir, pour, enjoy!

July 12, 2010

Oreo Peanut Butter Frosting

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 Have you voted for the next dessert I will make yet?  Check out What's for dinner HoneyB for the poll vote and also, while your there, see what I am making in our home this week along with my fitness updates!

Ok, so I 'm a little late.   You didn't know that, but Theresa will know that when she reads this.  Yesterday was her birthday.  But since it was a weekend (and Theresa is my work friend) then she is being wished happy birthday today and will be receiving these yummy cupcakes.  Happy Birthday Theresa!  Hope it was great and hope you enjoy the cupcakes!  (See, you are special after all!) 

I made a special Oreo Peanut Butter Frosting for her cupcakes - which speaking of the cupcakes, they are my Nanny's Mayonnaise Cupcakes topped with this  yummy frosting.  (recipe for cupcake also a shared recipe on allrecipes.com if you are interested in saving it to your recipe box!)

Oreo Peanut Butter Frosting

1-1/2 sticks unsalted butter, softened
1/8 cup smooth peanut butter
2-1/2 cups confectioners sugar
4-6 tablespoons milk
4 peanut butter filled Oreo cookies, cream removed and wafer part of the cookie crushed (set both aside - cream and cookie crumbs will be used in the frosting)
Extra Oreo cookies for decorating, cut in half

With electric hand mixer, blend butter and peanut butter until smooth and creamy.  Add confectioner sugar 1/2 cup at a time, blending until completely blended each time.  Add the cream from the cookie and blend well.  Add milk, 1 tablespoon at a time, until frosting is the creamy consistency that you like.  Fold in 1/2 of the cookie crumbs.  Decorate & enjoy!

July 08, 2010

Keeping cool with Frosty Peach Mojitos!

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The heat has been bringing even more of the beverage making machine in me lately.  I've been drinking a lot of Mango Lassi, Blueberry Smoothies (strawberry too!) and the other evening I decided it was time to make a Peach Mojito.

Not too long ago I was treated to lunch at 1844 house.  The owner/chef, Brian Walker, invited me to join him for a lunch prepared by him and I talked to him about his restaurant run by himself and his wife Jenny.  In the near future I will have a post about their place and their concept of food - which I totally agree with!  If you are in this area, you must go there!  While there, I saw on his drink menu a Peach Mojito.  I mentioned the drink to him because it attracted my attention immediately - I love peach anything and when it comes to booze :it is no exception  -  AND I love Mojitos!

I decided to try my hand at Mojito making with peaches.  It has been on my mind ever since that lunch with Brian.  The weather this week was perfect for making a Frosty Cool Peach Mojito so I set about it, made them last night and tonight, when I wanted to make a Strawberry drink?  Grumpy wanted Peach Mojitos.  So we had them again tonight!.  I hope you will enjoy!

Frosty Cook Peach Mojito
Serves 4 or 2 if you want more than one!  ;)
adapted from myrecipes.com

2 large peaches  coarsely chopped and peeled
1/2  cup  fresh lime juice (about 2 large limes)
1/3  cup  sugar
1/4  cup  packed mint leaves
1  cups  white rum
2  cups  club soda, chilled
Crushed ice
Mint sprigs (optional)

Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids.

Combine lime juice, sugar, and mint in a large measuring cup; crush juice mixture with a wooden muddler or the back of a long spoon. Set aside for about 20 minutes (this give the sugar time to dissolve). . Stir in club soda and peach juice. Serve over crushed ice. Garnish with mint sprigs, if desired.

July 07, 2010

A Cooking Light Virtual Supper Club BBQ and a Giveaway!

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This month our Cooking Light Virtual Supper Club enjoyed a summer BBQ!  Lately, Northern New York is really feeling tropical!  This week we have been in the high 90's all week with no end in sight for tomorrow either!  Poor Grumpy.  He doesn't have the benefit of an air conditioned office like I do all day.  ;)

I decided that I wanted to bring Honey Chipotle Baked Beans.  These were in my son Christopher's words, the best beans he has ever eaten!  Thanks Cooking Light!

We brought the following to our picnic table this month:

Jamie brought Grilled Romaine with Blue Cheese Dressing
Sandi from Whistlestop Cafe Cooking brought Herbed Potato Salad
Shelby (me) from The Life and Loves of Grumpy's Honeybunch made Honey Chipotle Baked Beans
Patsy from Family, Friends and Food made Pesto Chicken Salad Sandwiches
Val from More Than Burnt Toast brought Rum Spiked Grilled Pineapple with Salted Caramel Ice Cream

We also are celebrating our 1 year Cooking Light Virtual Supper Club anniversary!  To celebrate our anniversary, we are having a Cookbook giveaway for you, our readers!
To earn an entry in the Cooking Light cookbook giveaway, you must visit the Cookinglight.com website, find a recipe that fits our theme of Barbecue/Picnic and leave a comment with the link or name of recipe. 
To earn up to 4 more entries, visit each of the other Cooking Light Virtual Supper Club members blogs and leave a comment on their blog with the same or different Cooking Light recipe.

The giveaway will end on Wednesday, July 14th, 2010.  We will compile all the comments and randomly pick one winner.  We will notify the winner by email.  Giveaway is open to US and Canadian residents only. 

DisclosureCooking Light is providing the cookbook, Cooking Light, Cooking through the Seasons, but they are not a sponsor of the Cooking Light Virtual Supper Club.  This is something that 5 bloggers enjoy doing together and sharing with our readers on a monthly basis.  It's simply about adding more healthier, lower-fat and tasty meals for our families and for all of you. 

July 06, 2010

I'm not complaining!

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Seriously.  I wanted this hot weather and I got it.  Ok, well maybe I didn't wish for such high humidity and 90+ degree weather, but I'll take that over cold any day.  I know.  I'm weird.  Grumpy tells me that all the time.  I could live in Florida myself.  That is what the weather feels like today.  Thick, heavy, warm.  I can complain about Grumpy though. I didn't have time to fold the towels this morning and I left them next to Grumpy's chair hoping he would fold them for me.  Somehow, I think he is blind when it comes to things like that. Basically because they were still there when I got home.  Hrumph. 

Well just for that, if Grumpy wasn't wanting to eat my Summer Shrimp Salad I made tonight, I was going to let him use the microwave to heat up some left over BBQ Burgers.  I admit.  I was a little scared to make this recipe.  Why?  Because it was raw.  Well, the shrimp wasn't raw, but everything else was!  I was willing to take a chance though because I did not want to turn the stove or oven or even light the grill tonight!  Turned out to be very good!  I'm definitely going to enjoy this for lunch tomorrow too!  It was sweet with that smoky cumin hint and the lime with cilantro just made it perfect.  The sweetness definitely came from the fresh corn - oh my that was really good corn!

Summer Shrimp Salad
adapted from Cooking Light

1/2  cup  vegetable broth
1 1/2  teaspoons  cornstarch
3  tablespoons  fresh lime juice
2  teaspoons  extra virgin olive oil
3/4  teaspoon  sugar
1/2  teaspoon  ground cumin
1/2  teaspoon  salt
1/4  teaspoon  freshly ground black peppercorns
1-1/2  pound  medium shrimp, I bought the pre-cooked from the market and just rinsed it good and removed the tails
1 1/2  cups  julienne-cut yellow squash
1 1/2  cups  julienne-cut zucchini
1 1/2  cups  cherry tomatoes, halved
1  cup  fresh corn kernels
2  tablespoons  minced fresh cilantro

To make the dressing mix all the ingredients in a sauce pan.  Heat until it just begins to thicken.  Turn off heat and set aside to cool.

To assemble the salad, combine all salad ingredients into large bowl, pour dressing over top and stir to coat.  YUMMY!

July 03, 2010

What is she doing!?!

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I know what your thinking.  But SHE just told us all she is working out and eating healthier.  Well, your right.  I did and I am.  :)  But who say's you can't have a little something naughty sometimes too.  As long as it is only a little naughty.  By little here, I mean teeny tiny piece.  With this pie, that is not hard to do. 

My friend Patsy recently made a Peanut Butter Pie.  She was good though and made a lighter, better for you pie.  Me.  I had to go and make Paula Deen's artery clogging recipe.  I did use 1/3 less fat cream cheese and less heavy cream though, if that counts for anything? Um, but I did add hot fudge sauce.  LOL

It had been a while since I had made any dessert to have in the house for after dinner.  That is when Grumpy likes his sweets.  About an hour or so after his meal he is ready for dessert.  Many times, he has to go without because I just don't have it here.  We were having the in-laws up yesterday however so I decided to make this peanut butter pie.  Not because of Grumpy mind you.  But because I knew my MIL would really enjoy it (and she did!  lol).  My mom also got a piece to take home with her and she promptly told me today that she ate it as soon as she got home.  Dad, he had to take some coffeecake because he doesn't like peanut butter.  I know, can you believe that?

I had a little tiny sliver last night and a little bit of what I have photographed here this afternoon.  Then it went back in the freezer.  Its plenty sweet and plenty rich.  You don't need much to be satisfied!

I didn't have a graham cracker crust on hand but I had ingredients to make one, so I used a recipe for Graham Cracker Crust from allrecipes.com.  This is an awesome crust recipe and I will use this from now on when making a graham cracker crust! 

Mrs Salter's Peanut Butter Pie
from Paula Deen, adapted by me :)

1 cups heavy whipping cream
1/4 cup confectioner's sugar
8 ounces cream cheese
1 cup peanut butter
1/3 cup 1% milk
1 cup confectioners' sugar
1 graham cracker crust (make your own or you can buy a pre-made one)
2/3 cup hot fudge sauce, warmed slightly

Prepare pie crust.  Spread slightly warmed hot fudge sauce over graham cracker crust.  Place in freezer to set while mixing pie. 

Whip cream with 1/4 cup sugar. Mix cream cheese, peanut butter, confectioner's sugar (the 1 cup) and milk until smooth.  Fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.

Prior to serving, top with whipped cream (I used pressurized cream) and drizzle with warmed hot fudge sauce.  Enjoy! 

July 02, 2010

Fighting the fat and getting fit

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I'm so proud of myself.  Why do you say?  Well, because I have been exercising a good 2 hours a day the last week....and I'm really feeling the addiction.  Before I had my cervical spine surgery just a little more than a year ago, I was a runner.  I loved to run.  I was addicted to running.Unfortunately, my neck injury put a stop to my running.  I was given the go ahead quite some time ago to go back to my normal exercise routine, but well, you know how it is when you get "unused" to something.  It is pretty hard to get "used" to it again. 

This week I got back into the rhythm of exercise by staying off my computer in the morning.  I logged in to check my mail and made myself get off within 10 minutes of turning it on.  If I had enough time to do that.  By 5:30 I had to be ready to exercise.  I've been using the Wii fit.  Let me tell you, that boxing really gets a sweat worked up - and I can burn off 70 calories in just 10 minutes with the boxing alone!  Of course, another thing I love about the Wii is there is free run.  YeeHaw!  lol.  Since my house is too small to house my treadmill, I no longer have it here.  Instead, my Mom benefits from my treadmill.  :)  I have been working out for an hour on the Wii and taking an hour walk at my lunch break - every day.  Rain or shine.  I just grab my umbrella and go.  I'm feeling great (for the most part) and I know the exercise is contributing.

I also gave up Coffee.  Gasp.  Yeah.  I can't believe it myself.  However, I was addicted to some high test awesome coffee - Jernabi Coffee if your interested :) - and with our situation not really being the best financially here, I decided I had to give it up.  No matter if I wanted to or not.  Maybe in the future, I may go in for some decaf, but that is going to be it.  My body doesn't need that caffeine

So this brings me to my smoothie addiction.  Yup.  I gave up one to create another.  However, I think the exercise combined with my smoothie addiction is a healthy thing.  Don't you think?

HoneyB's Blueberry Smoothie
1/2 cup frozen blueberries
1/2 cup vanilla flavored fat free yogurt (I use Stonyfield)
1/2 cup 1% milk (or more if needed to loosen smoothie up a little)
2 packets Splenda sweetener - feel free to sweeten to your taste with your favorite sweetener
2 teaspoons flax meal

Put ingredients all together in blender and blend until smooth.  Or, if like me, you gave your blender to your youngest so they could make their own drinks....use a hand held immersion blender.  They are awesome.

July 01, 2010

What are you drinking?

Links to this post

For breakfast that is....

at least today that is what I am thinking about!  I have been spending a lot of time on allrecipes.com lately.  Trying to find recipes to fit ingredients (or close to fitting ingredients) that I already have on hand.  Lately a lot of people have been making beverages - smoothies, for instance, check out CC's profile.  Oh my goodness.  Her photos look amazing and her drinks?  Well, she is the whole reason I have been looking at all these smoothie type recipes on AR!  Just check out her photo gallery!  You will probably find that everything she has made on there looks like something you must make yourself!  There are an abundant amount of beverage recipes on AR.  Many that I want to try that I have in my recipe box!

I happened to have a few mangoes laying around as they were on sale last week.  I decided to make some Mango Lassi.  The first time I had Mango Lassi was at an Indian restaurant (which unfortunately no longer exists).  I absolutely loved it, so when I first found this recipe I was ecstatic.  I was also really happy to discover that it didn't take much to make one!

So, what have you been drinking lately?  Have you been in the smoothie groove?  Or, have you been enjoying some special cocktails at the beginning of our summer? Feel free to leave a link to what your enjoying - I would love to see and perhaps even try it!

Mango Lassi
adapted from allrecipes.com Mango Lassi II

1 ripe mango, peeled, seeded & cubed
1 cup fat free, vanilla flavored yogurt
1 cup crushed ice
sweetener to taste (I use Splenda)

You can use your blender or as I do, your emulsion hand blender.  Place all ingredients in container and blend until smooth.  This makes about enough for 1 drink (for me anyway!).  If you can't drink it all, it is ok to store it in the refrigerator!  Just shake it up some to mix it before drinking.
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