Archive | Recipes RSS feed for this section

Pirates, Cookies and Rock N Roll.

11 Jan

Sometimes the best recipes are born out of creativity and whatever is sitting in your pantry. Over the weekend, after pirates had been played and the drum set rocked, Jake and I were left with a three-year old desperate for something to do. So even with groceries getting scarce and patience wearing thin,  miss Adrienne and I took a trip down creativity lane. Luckily, we came out on the other side of a glorious cookie rainbow with these white chocolate, apple oatmeal cookies made with things we found in the pantry:

This recipe will make 12-15 cookies, depending on the size and consistency you prefer. They are also perfect for a health conscious office snack- set them out in the break room, I doubt you’ll bring any home.

Ingredients:

Mid-bake jam session with daddy!

1 cup flour
1/2 cup butter, softened (for a healthier version, use unsalted butter)
1/2 tsp cinnamonMy little rockstar
1/4 tsp salt
1/4 tsp nutmeg
3/4 cup brown sugar
1 egg
3/4 tsp vanilla extract
1/2 bag of white chocolate chips
2 packets of apple cinnamon instant oatmeal
1 small green apple, diced (or 1/2 a big one!)

Preheat oven to 350. Combine flour, baking soda, cinnamon, salt and nutmeg in small bowl. Gently mix butter and brown sugar until fluffy (will be slightly grainy, do no over mix). Mix in dry ingredients,  egg and vanilla. Add oatmeal one packet at a time. When mixture is cookie dough consistency, gently stir in apples and white chocolate chips.

Drop by spoonfuls on greased cookie sheet (we did HEAPING spoonfuls). Bake for 10-15 minutes at 350. Let cool and enjoy!

Advertisements

Football and Dip

4 Jan

Alright, friends! Today’s recipe is brought to you by THE @CS_Indy in his blogging…and recipe debut! Is your office hosting a football party? Maybe a week of pitch-in Super Bowl supporting fun? The recipe below is simple, delicious and a sure fire hit for an entry level chef. Don’t scoff at the simplicity, sometimes the integrity of an ingredient is enough to carry a dish through for the win…and let’s face it, who doesn’t love cream cheese and chili?!?!

From the simple, yet surprisingly big head of Mr. CS Indy himself: Enjoy!

My beautiful girlfriend @peterose82 introduced me to this magical recipe a few years ago. As you may have guessed by Arin’s clever title here, it is a dip and we eat during football games. Thus the name Football Dip was born. You can eat it as an appetizer or, like me, just eat it as a meal. It has the main food groups covered so it has to be good for you right? Chili has meat and tomatoes (which can be a fruit or vegetable, this case we will go with both), cheese covers the dairy, and, as with any good dip, we eat it with chips so you got the grain/bread part covered.

Football Dip in three easy 3 ingredients

1 box cream cheese..leave out so its soft. But not too long or it’ll go bad.

1 can chili..beans, no beans, whatever you like.

Shredded cheese… We use Mexican whatever’sonsale Cheese.  Use what you want…its cheese it can’t be bad, right?

Put the cream cheese in a dish. We use a glass one. It’s round. About 8-9 inches across. Spread it out evenly. Dump your choice of chili on it, spread it out, cover that with your shredded cheese until you think you have enough. Then add more, can’t have too much cheese. Put this all in the oven. The oven needs to be on HOT. Leave it in till the cheese melts. Easy. Maybe 10-15 minutes tops, depends on how HOT you make the oven I guess.

Now we usually eat this dip with Baked Scoops because they are lower in fat and all that other stuff. They help offset the amount of calories in everything else. At least it sounds good. You can use whatever type of chip you want.

 

 

$h*t in a bowl

21 Dec

For many people, like myself, cooking can be a release after a long day at work. Fortunately for me (except when he gets in my way), cooking is also a passion for my husband.  This first installment of what we like to call “shit in a bowl” is a fun, make-it-up-as-you-go, rendition of fish and rice.

The concept of $h*t in a bowl was born out of necessity…or rather lack of paper plates and the desire to do dishes after dinner. So, what better way than to cook everything in one pan and throw it in a bowl. Genius, I know.

Moroccan Fish & Rice

1 cup instant white or brown rice
1 1/2 cups water
2 tilapia filets (we keep a bag of frozen fish filets at all times)
1 tbs of Moroccan spice blend (found at any grocer or spice specialty store…these are usually high in sodium, no additional salt will be needed)
1 tbs of tomato paste
1 tbs olive oil
1 tbs butter
1 tbs lemon juice
1/2 tsp cayenne
1 tsp pepper
Assortment of veggies, diced (we like corn, onion, bell peppers, tomato and mushrooms)

If fish is frozen, thaw in microwave approximately 3-4 minutes.  In a large skillet, heat oil on medium.  Add diced veggies, butter and Moroccan spice blend.  Saute for 2 minutes then add tomato paste and 1/2 cup water. Reduce heat.  Bring 1 cup water to a boil with a pinch of cayenne and Moroccan spice blend. Leave rice to steam for 5 minutes. While rice is steaming, cut fish into large chunks and add to skillet with lemon juice, cayenne and pepper. Add rice (and any residual water) to skillet. Simmer, covered, to finish for approximately 5 minutes. Salt and pepper to taste.

 

And there you have it folks- $h*t in a bowl in less than 30 minutes. This recipe feeds my husband and I and our 3 year old (yes, you heard right, add a little cheese and take out a few of the “yucky” veggies and she is a happy camper).

Variations:

Put it in a tortilla and have Moroccan fish tacos.

Spice it up with diced jalapeno, serrano or cayenne.

Add more water, tomato paste and spices- Moroccan fish soup.

 

Bon Apetite!

 

 

 

Blue Cheese Chicken Salad

14 Dec

Blue Cheese Chicken Salad

One hot summer day last year, I was asked to make a dish to bring to a Fourth of July party. I was thinking something light, and of course red, white and blue. Thus, my blue cheese chicken salad was born. White chicken, blue cheese and red grapes (among other things).

I have made this dish a few times since then for various events (even worked out a version with Thanksgiving leftovers!) and it always goes over just swimmingly. And the best part, you can sub in things you love and take out things your don’t! Who doesn’t love versatility?

Ingredients:

4 regular boneless, skinless chicken breasts (or 2 large breasts), pulled or diced
1 container (approx. 8 oz) of crumbled blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup apples, diced
1/2 cup seedless red grapes, halved
1 package walnuts
1/4 cup sweet onion, chopped
1/2 cup celery, chopped
1/4 cup worschester
1 tbs minced garlic
2 tbs olive oil
1/2 tbs nutmeg
1 tsp chili powder
1 tsp your favorite herb mix
Salt & Pepper to taste

Preparation:

If frozen, thaw chicken breasts. In large skillet, heat olive oil on medium. Poke 2-3 holes in each chicken breast and rub with 1/2 of the worschester, salt and pepper and 1/2 of the garlic. Place chicken in skillet and lightly brown each side. Turn heat down to medium low, add remainder of worschester and garlic to skillet. Cover and let cook until all pink is cooked through, approximately 15 minutes (depending on the thickness of the chicken, give or take 5 minutes.)

While chicken is cooking, prepare fruit and veggies, toss with nutmeg, chili powder & herbs in large bowl or casserole dish (with lid). Fold in mayonnaise and sour cream, cover and put in refrigerator. Remove chicken from skillet and let cool (Tip: toss it in the freezer for a few minutes for quick cooling). When chicken is cool, dice or pull apart (whichever you prefer) and add to fruit and veggie mixture. Stir in blue cheese and walnuts. Salt and pepper to taste.

Variations:

  • Cranberry’s or Cranberry salad can be used for additional fruit or instead of fruit listed.
  • Sage, thyme and tarragon seared turkey can be used instead of chicken.

If recipe is too rich for your taste:

  • add some lemon to brighten it up.
  • use less mayonnaise and more sour cream for lighter flavor.

If you don’t have all the ingredients listed, don’t worry! Just sub in what you do have!

*Remember, the beauty of a recipe like this one lies in its simplicity and versatility. Change it up, have fun and enjoy!