Pecan-Orange French Toast with Homemade Strawberry Syrup

I saw this recipe on taste buds, a food blog that also participates in Tuesday's with Dorie. I love pecans and yummy breakfast, so I adapted it a little and we enjoyed it for Sunday breakfast. You really have got to try this!

I put my pecans in the food processor so that the are ground up really little, it makes it easier for me because I don't have to chop and my kids like it better with smaller pieces of nuts to work on.

I absolutely love citrus zest in anything, so I added the zest of a beautiful, fragrant orange to my ground nuts. I also threw in some cinnamon and nutmeg to the nuts.

I cooked this french toast in my electric skillet, which I love. It smelled great and tasted even better. The only advice I have is to make sure you cook it long enough on both sides, because it is tough to tell if the egg is all the way cooked through all those nuts and no one wants soggy french toast!

Pecan-Orange French Toast with Homemade Strawberry Syrup

2 beaten eggs
1/2 cup milk
1/4 tsp vanilla
1/8 tsp ground cinnamon

pinch of cardamom
5 1-inch thick slices of french bread or texas toast (I used texas toast)
2 cups ground pecans, the food processor does wonders with nuts
grated zest of one orange

sprinkle of cinnamon and nutmeg

Homemade Strawberry Syrup*

Process pecans in food processor until the pieces are small and uniform. Transfer nuts to a shallow dish and grate the zest of one orange into the dish. Mix with your fingers and add a sprinkle of cinnamon and nutmeg.
In a med size bowl beat together eggs, milk, vanilla, cinnamon and cardamom. Dip bread into egg mixture, coating both sides (let soak atleast 10 seconds), then dip into ground pecans, pressing pecans into bread if necessary. Cook on a skillet over med heat about 4-5 min per side. To keep warm, place on single layer on a baking sheet in a 170 degree oven until done cooking all of the french toast.

Serve with Homemade Strawberry Syrup

1/2 cup seedless strawberry jam

1/4 cup water

2 Tbls freshly squeezed orange juice

1 cup fresh strawberries, coarsely chopped

Heat jam and water over medium heat in a small saucepan. Stir to dissolve jam and bring to a low boil. Stir in orange juice. Remove from heat and stir in strawberries. Serve over warm french toast

Coconut-Lime Mini Bundt Tea Cakes with Lime Glaze

So I had some coconut milk leftover in my fridge and was looking at my fave cookbook, Baking; from my home to yours-Dorie Greenspan and had an idea. Why not make a little something sweet? This is one of the versions of her Coconut Tea Cake. She mentions that you can add any citrus zest to the sugar and then add a little of that citrus juice to the coconut milk mixture. I went for coconut and lime.

One of my favorite things that Dorie does throughout this cookbook, is how she mixes the sugar with the citrus zest and tells you to rub them together until it is moist and aromatic. It smells so good and is so pretty!

I halved this recipe because I only had a little coconut milk and also used a mini bundt pan because half the batter wouldn't fill a regular bundt pan. The result was a tiny cake that was delicious and tasty! I glazed half of them with a powdered sugar, lime juice and zest combo and left the other ones plain- They were great both ways!

Coconut Tea Cake

2 cups all-purpose flour

1 tsp baking powder

pinch of salt

1 cup canned unsweetened coconut milk (stir well before measuring)

1/2 stick(4 Tbls) unsalted butter, cut into 4 pieces

4 large eggs, preferably at room temperature

2 cups sugar

1 tsp pure vanilla extract

2 tsp dark rum (optional, but so good) I used 1/2 tsp rum extract

3/4 cup shredded coconut (unsweetened or sweetened) toasted, or not

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-10 inch Kugelhopf or Bundt pan, or use an unbuttered silicone pan. Don't place the pan on a baking sheet- you want the oven's heat to circulate through the inner tube.

Sift the flour, baking powder and salt together.

Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted. Remove from heat, but keep warm.

Working with a stand or hand held mixer, beat the eggs and sugar in a large bowl at medium-high speed, until pale, thick, and almost doubled in volume, about 3 minutes. Beat in the vanilla and the rum, if you're using it. Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.

Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any ingredients that might have fallen to the bottom of the bowl are incorporated. Pour the batter into the pan and give the pan a few back and forth shakes to even the batter.

Bake for 60 to 65 minutes, or until cake is golden brown and a thin knife inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

Coconut Lime Tea Cake: Rub the grated zest of 2 limes into the sugar before beating it with the eggs; add the juice of 1 lime to the coconut milk and butter. Keep the dark rum or replace it with Malibu coconut rum.

Whole Wheat Spaghetti with Super Stuffed Meatballs

I don't have cable TV. I hardly ever watch anything, but rarely I sneak in the last 15 minutes of Rachael Ray's Talk Show because I know that is when she is cooking. I saw her make these giant meatballs (hers were much larger than these) and she stuffed them with mini mozzarella balls and grape tomatoes. This is my take on her Caprese Stuffed Meatballs.

This was our night before the half-marathon dinner! Carbs, Carbs and more Carbs

I wanted to make my meatballs smaller than hers, so I used grape tomatoes and chunks of fresh mozzarella that I cut myself.

Makes 16-20 "big" meatballs

Meatballs:

3 pds ground turkey, 93% lean

3 Tbls onion, shredded from a small onion

1/4 cup fresh parsley, chopped

1 cup seasoned bread crumbs

3-4 garlic cloves, minced

2 eggs, lightly beaten

1-2 Tbls Italian seasoning

8-10 grape tomatoes

8-10 cubes fresh mozzerella

Sauce:

the rest of the onion, chopped

1 28-oz can crushed tomatoes, seasoned with oregano and basil

2 14- oz can diced tomatoes,seasoned with olive oil and garlic

1 8-0z can tomato sauce

1/2 cup prepared basil pesto

zest of 1 lemon

16 oz Whole wheat spaghetti noodles, cooked

For the meatballs: Preheat the oven to 425 degrees F. Combine first 7 ingredients in a large bowl. Mix together with hands, until all ingredients are evenly mixed. Divide meat into 16-20 sections. Grab a section and flatten it with your hand. Press down in the middle and insert either a piece of mozzarella or a grape tomato. Close the meat mixture around the cheese or tomato and make sure it is sealed. Place on a baking sheet sprayed with cooking spray and make the rest of the meatballs in the same way. Drizzle meatballs with a little olive oil and bake for 18-20 minutes, or until meat is cooked all the way through.

For the sauce: Heat 1 Tbls olive oil in a large dutch oven over medium heat. Add the rest of the onion and saute until tender and slightly browned, 5-7 minutes. Add all the tomatoes and tomato sauce and cover. Bring to a low boil and turn off the heat. Puree the sauce in batches in the blender and place in a large bowl. Stir in the pesto and lemon zest.

To serve: Place noodles and sauce on a plate, Top with 1-2 meatballs and sprinkle with Parmesan cheese.

Serves 6 + lots of leftovers

Cheese-filled Whole Wheat and Spinach Tortellini with Edamame in Parmesan Sauce

We usually don't eat pasta like we did this week. Me and my hubby were carb-loading for the half-marathon we ran this morning (yippie! it is over). I tripled this recipe because we were feeding 8 people and had leftovers for someone to take in their lunch. It was good! I used whole wheat and spinach tortellini because none of the grocery stores around here had the ravioli available.


Cheese filled Whole Wheat and Spinach Tortellini with Edamame in Parmesan Sauce (adapted from Health Magazine) 1 (9 ounce) package whole-wheat cheese ravioli (such as Buitoni brand)
3/4 pound frozen shelled edamame
1/2 teaspoon ground thyme
1/2 cup reduced-fat sour cream
1/2 cup preshredded fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper



1. Bring a large pot of water to a boil. While the water is heating, measure remaining ingredients.
2. Add the ravioli to the boiling water and cook for 5 minutes. Add the soybeans and cook an additional 1–2 minutes or until tender. Drain the ravioli and soybeans, reserving 1/4 cup of the cooking liquid.
3. Return ravioli to the pot and stir in thyme. Whisk together sour cream, Parmesan, salt, pepper, and reserved cooking liquid. Toss the pasta mixture with the sour cream mixture, divide among 4 bowls, and serve immediately.

Sauteed Spinach with Mushrooms and Turkey Bacon

This is one of my favorite side dishes. It is healthy, quick and easy. I came up with it and make it whenever I have leftover spinach, but I also buy spinach specifically to make it. My husband and kids love it and always want more. I always use turkey bacon in anything that calls for bacon because it is healthier and it reduces the amount of fat or oil you need to add to the dish. That is one reason I love this recipe because you don't have to add any oil or fat, the turkey bacon has enough yummy stuff to wilt the spinach and make this delicious.

Sauteed Spinach with Mushrooms and Turkey Bacon
9 slice turkey bacon, cut into bite-size pieces
1-2 cups sliced mushrooms
10 oz bag baby spinach
juice of 1/2 lemon
salt and pepper

Cook turkey bacon in a skillet over medium-high for a few minutes, until starts to brown. Add mushrooms and cook for a few more minutes, until bacon is getting crispy and mushrooms are tender. Add spinach in bunches, stirring and turning it over to wilt and mix with mushrooms and bacon. Squeeze juice from lemon over the mixture and stir. Add the remaining spinach and cook just until slightly wilted. Season with salt and pepper to taste. Serve immediately, tastes best warm.

Dorie's Pumpkin Muffins

I am the first to admit that I have a problem. I make something one day and then I want to compare other recipes for the same item and so I do! Of course, I wanted to try Dorie's take on Pumpkin Muffins and no one is sorry I did. They are absolutely delicious- the texture is great, not too dense, the flavor is wonderful- they disappeared (Mostly because of my teenage brother :)

Pumpkin Muffins from Dorie Greenspan's Baking from my home to yours

2 cups all-purpose flour

2 tsps baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 tsp ground cinnamon (I used 1/2 tsp cinnamon, 1/4 tsp ground cardamom)

1/2 tsp ground ginger

1/8 tsp freshly grated nutmeg

pinch of ground allspice

1 stick (8 Tbls) unsalted butter, at room temperature

1/2 cup sugar

1/4 cup (packed) light brown sugar

2 large eggs

1/2 tsp pure vanilla extract

3/4 cup canned unsweetened pumpkin puree

1/4 cup buttermilk

1/2 cup moist, plump golden raisins (I use regular raisins)

1/2 cup chopped pecans or walnuts

About 1/3 cup unsalted raw sunflower seeds, for topping (I used pepitas)

Getting Ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds on a regular-size muffin pan or fit the molds with paper muffin cups.

Whisk together the flour, baking powder, baking soda, salt and spices.

Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula. Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.

Bake for about 25 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold and finish cooling on the rack.

We enjoyed ours plain, but Dorie suggests a little butter and a lot of orange marmalade or apricot jam.

Tomato Alphabet (or Pasta) Soup with Parmesan Crisps

Aren't these little pasta wheels cute? I looked everywhere for Alphabet pasta, but was unsuccessful in locating it, so I substituted these little wheels. It is one in a series of new "minature" shapes. I saw the bowties too and they are adorable.

I saw this soup recipe with the cute parmesan garnish in Rachel Ray EVERYDAY Magazine and thought it looked delish. We had cold, dreary, wet day and this soup was the perfect fix.

I adapted it a bit from the original recipe which you can find here. It was nice and thick and by the time we got to the bottom of the pot, it was more like pasta with sauce than soup, which ended up being perfect because my husband hates tomatoes and he had no idea it was tomato soup!

Tomato Alphabet Soup with Parmesan Crisps

2 cups shredded parmesan cheese (4 ounces)

1 Tbls olive oil

1 medium onion, chopped

1 carrot, chopped

One 32-oz container (4 cups) vegetable broth

One 28-oz can crushed tomatoes

1 1/2-2 Tbls butter, at room temperature

1/2 pd alphabet or other small pasta

2 cups water

salt and pepper

fresh dill sprigs

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone baking liner. Sprinkle four 1/4-cup mounds of parmesan about 2 inches apart onto each prepared baking sheet; slightly flatten with a spoon. Bake until golden-brown, 6 to 8 minutes. Let cool for 30 seconds. Using a thin metal spatula, drape the crisps over a rolling pin until hardened into shape, about 3 minutes. (Keep out of the reach of small children because they will devour them and you will end up with no garnish!)

2. In a dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and carrot and cook, stirring, until softened and browned, 5 to 7 minutes. Add the vegetable broth and tomatoes, cover, and bring to a boil.

3. Using a blender or an immersion blender, puree the soup with the butter. In the soup pot, stir the pasta into the soup and cook until al dente. Stir in 2 cups water. Season with salt and pepper.

4. Ladle the soup into bowls or mugs and top with a parmesan crisp and fresh dill. If you don't want to make the parmesan crisps, you can also just sprinkle shredded parmesan cheese on the soup. The parmesan crisps will keep in an airtight container for up to 2 days.

TWD-Marshmallows

This week's recipe was chosen by Judy of Judy's Gross Eats. I have never even thought about making homemade marshmallows before, so once again, this was a new experience for me.

I had great plans, I was going to make Chocolate, Strawberry, Pumpkin Spice, and Vanilla. Well, it didn't turn out so great.

My first batch was completely ruined because I cooked the sugar syrup too long, so when I tried to blend it in to the egg whites, it was already hard candy. Didn't work.

So, I started over, watching the sugar syrup very carefully and then I was afraid that they wouldn't set up. I was so happy that it did work that I ended up just making one batch of the vanilla marshmallows and then drizzled them with red candy coating, milk chocolate, m&m's, and chopped pecans. They turned out great tasting, not perfect looking, but they were tasty. My husband even turned them into smores by adding a little chocolate frosting and graham crackers. To check out the other baker's takes on this recipe, go visit the Tuesday's with Dorie blogroll!

Marshmallows

Including marshmallows as a spoon dessert may seem like cheating -- after all, they're eaten with fingers (or, by campers, from sticks picked up in the forest) -- but making them at home is too much fun to miss. And in fact this dessert is related to others in this chapter: the base is meringue -- sweetened and strengthened by a cooked sugar syrup and fortified by gelatin.There's nothing difficult about making the marshmallows, but the meringue does need a long beating. While you can use a hand mixer, a stand mixer makes the job easier.I'm giving you the recipe for a basic vanilla marshmallow.

See Playing Around (below) for raspberry, chocolate, cappuccino and pumpkin marshmallows Makes about 1 pound marshmallows

About 1 cup potato starch (found in the kosher foods section of supermarkets) or cornstarch

2 tablespoons light corn syrup

2 1/4-ounce packets unflavored gelatin

3 large egg whites, at room temperature

3/4 cup cold water

1 tablespoon pure vanilla extract

1 1/4 cups plus 1 tablespoon sugar

GETTING READY: Line a rimmed baking sheet -- choose one with a rim that is 1 inch high -- with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.

Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup -- without stirring -- until it reaches 265 degrees F on the candy thermometer, about 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.) Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy -- don't overbeat them and have them go dull. As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.

Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won't fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups).

Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They'll need about 3 hours, but they can rest for 12 hours or more.Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you'll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you'd like -- into squares, rectangles or even strips (as they're cut in France). As each piece is cut, drop it into the bowl. When you've got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.

SERVING: Put the marshmallows out and let everyone nibble as they wish. Sometimes I fill a tall glass vase with the marshmallows and put it in the center of the table -- it never fails to make friends smile. You can also top hot chocolate or cold sundaes with the marshmallows.

STORING: Keep the marshmallows in a cool, dry place; don't cover them closely. Stored in this way, they will keep for about 1 week -- they might develop a little crust on the outside or they might get a little firmer on the inside, but they'll still be very good.

Playing Around-

RASPBERRY MARSHMALLOWS: Fruit purees are excellent for flavoring these candies.For raspberry marshmallows, you'll need a generous 1/3 cup of puree; reduce the vanilla extract to 1/4 teaspoon. After the batter is mixed, gently fold in the puree with a rubber spatula. You can use the same measurements and technique for other purees, such as strawberry, mango and passion fruit.

CAPPUCCINO MARSHMALLOWS: Sift 1/4 cup unsweetened cocoa powder, 2 tablespoons instant espresso powder and 1/2 teaspoon ground cinnamon together into a small bowl. Stir in 1/3 cup boiling water and mix until smooth. Reduce the vanilla extract to 1/2 teaspoon, and add it to the espresso mix. After you add the sugar syrup and gelatin to the meringue, beat in the espresso mixture and continue.

LIGHT CHOCOLATE MARSHMALLOWS: Melt 3 ounces bittersweet or semisweet chocolate and stir in 2 1/2 tablespoons unsweetened cocoa powder. Reduce the vanilla extract to 1/4 teaspoon, and after the marshmallow batter is mixed, fold in the chocolate mixture with a large rubber spatula.

PUMPKIN SPICE MARSHMALLOWS: Whisk together 1/2 cup canned unsweetened pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a pinch of freshly grated nutmeg and a pinch of ground allspice. After the marshmallow batter is mixed, fold in the spiced pumpkin with a large rubber spatula.

Pumpkin Pie-Apple Muffins

Pumpkin Pie-Apple Muffins

1 cup all-purpose flour

2/3 cup whole wheat flour

1 1/2 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp salt

3/4 cup canned pumpkin

1/2 cup applesauce

1/2 cup egg substitute

1/3 cup packed brown sugar

1/4 cup fat-free milk

2 Tbls canola oil

1/2 cup finely chopped granny smith apple

1/2 cup salted pumpkin seeds, toasted

1. Lightly coat 12 muffin cups with cooking spray. In are large bowl, combine flours, and next 3 ingredients. Make a well in center of flour mixture.

2. In a medium bowl combine pumpkin and next 5 ingredients. Add egg mixture all at once to flour mixture. Stir just until moistened. Gently fold in apple and pumpkin seeds.

3. Spoon batter into the prepared muffin tin, filling each about 3/4 full. Bake in a 375 degree oven for 20 to 25 minutes or until golden and a toothpick inserted in centers come out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan and serve warm.

Edamame Hummus

We love Edamame at our house, so when I saw this dip, I knew I had to try it. I am so glad we did. It is a terrific twist on Hummus-so delicious!

Edamame Hummus with Pita Crisps (from Cooking Light)

6 (6-inch) pitas, split in half horizontally

1 1/2 cups frozen blanched shelled edamame (green soybeans)

4 teaspoons extravirgin olive oil, divided

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

2 garlic cloves, peeled

1/2 cup fresh flat-leaf parsley leaves

3 tablespoons tahini (sesame-seed paste)

3 tablespoons water

3 tablespoons fresh lemon juice

1/2 teaspoon paprika

Preheat oven to 350°.
Arrange pita halves in a single layer on oven rack. Bake at 350° for 15 minutes or until crisp, and cool completely on a wire rack. Break each pita half into about 6 chips.

Prepare edamame according to package directions, omitting salt. Place 1 tablespoon oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 to 3 times or until coarsely chopped. Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth. Spoon the hummus into a serving bowl. Drizzle with 1 teaspoon oil, and sprinkle with paprika.

Serve with pita crisps.

Sizzling Salmon and Spinach Salad with Soy Vinaigrette

I like fish, but honestly, salmon is one of my least favorites. I still try to serve it every once in awhile because of the nutritional benefits. This recipe, however, was delicious! I loved it. Maybe it was because there were so many other flavors in this salad that really complimented the salmon or made it less noticeable. Whatever it was, I don't care- We loved it!

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette (Cooking Light)

Dressing:

3 tablespoons thinly sliced green onions

3 tablespoons rice vinegar

3 tablespoons low-sodium soy sauce

1 tablespoon water

1 teaspoon sesame seeds, toasted

1 teaspoon bottled minced garlic

1 teaspoon dark sesame oil

1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper

Salad:

2 teaspoons dark sesame oil, divided

4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)

1 cup (1-inch) sliced green onions

1 cup fresh or frozen corn kernels, thawed

4 (6-ounce) salmon fillets (about 1 inch thick)

8 cups baby spinach

1 cup fresh bean sprouts

1 cup red bell pepper strips

Preheat broiler.
To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.
Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.
Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.

Neopolitan Rice Krispy Treats

A Triple Threat of Rice Krispy Treats


I don't usually keep marshmallows in the house, but something came over me when I saw all these really fun flavors. I got a bag of Toasted Coconut, Chocolate, and Strawberry. I decided to add a couple more things to each one and make them all at once! Fun and a little messy!

Strawberry Sensation Rice Krispy Treats
1 10-oz bag strawberry flavored, jet-puffed marshmallows
2 Tbls butter
6 cups Rice Krispies
1/2 cup dried strawberries, chopped

Melt butter in a large saucepan over medium or medium-low heat. Add marshmallows. Stir occasionally until completely melted. Remove from heat. Stir in Rice Krispies and chopped strawberries. In a pan, coated with cooking spray, pour out mixture and pat with hands (I spray mine with cooking spray, so the marshmallows don't stick). Let sit for at least an hour. Cut and enjoy!

Chocolate-Peanut Butter M&M Rice Krispy Treats
1 10-oz bag chocolate flavored, jet-puffed marshmallows
2 Tbls butter
1/2 cup smooth peanut butter
6 cups Rice Krispies
1/2 cup semi-sweet mini m&m baking pieces

Melt butter in a large saucepan over medium heat. Add marshmallows and stir until melted. Add peanut butter and stir until combined. Remove from heat and stir in Rice Krispies and m&m pieces. Pour mixture into a pan coated with cooking spray. Pat down with hands and let set up. Cut and eat!

Toasted Coconut Rice Krispy Treats
1 10-oz bag Toasted Coconut flavor, jet-puffed marshmallows
2 Tbls butter
6 cups Rice Krispies

Melt butter in a large saucepan over medium heat. Add marshmallows and stir until melted and smooth. Remove from heat and stir in Rice Krispies. Pour into a pan, coated with cooking spray and pat down with hands. Let set for 1 hour or more. Cut and eat! Yummy!

Slow Cooker- Cook Once, Eat Twice

Cook 2 pot roasts in your slow cooker one day and a few days later...

Add a few more ingredients to the leftovers and you have Cheesesteak Sandwiches

I love meals like this, where you cook once and can make 2 dinners. This pot roast was very tender and delicious, and that is coming from a non-beef lover. It was tasty and the sandwiches were great as well. I added a little more liquid than the recipe called for originally and also added some onion for flavor.

Slow-Cooker Pot Roast (adapted from Southern Living Magazine)

2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 (1-lb.) package baby carrots

1 (28-oz.) can petite diced tomatoes

1 cup chopped celery
1/2 large red onion, chopped

2 cups beef broth

4 garlic cloves, chopped

1 1/2 teaspoon dried thyme leaves

1 1/2 teaspoon dried marjoram

1. Rub roasts evenly with 2 tsp. salt and 1 tsp. pepper.
2. Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.
3. Cook, covered, on LOW 10 to 12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable-and-gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable-and-gravy mixture in separate airtight containers in refrigerator up to 3 days or freeze up to 2 months.

Cheesesteak-Style Sandwiches

1 medium-size sweet onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 teaspoon vegetable oil

1/2 teaspoon Creole seasoning

1 tablespoon Worcestershire sauce

1 cooked and shredded Slow-cooker Pot Roast

5 (6-inch) hoagie rolls, split
10 provolone cheese slices (about 6 oz.)

2 cups Slow-cooker Pot Roast gravy

1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 15 minutes or until golden brown. Sprinkle with Creole seasoning and Worcestershire sauce.
2. Spoon shredded pot roast and bell pepper mixture evenly onto bottoms of split rolls, and top with provolone cheese; replace tops of split rolls. Place sandwiches on a baking sheet.
3. Broil 6 inches from heat 2 to 3 minutes or until cheese is melted and top of rolls are toasted.
4. Microwave Slow-cooker Pot Roast gravy in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated. Serve sandwiches with gravy for dipping.

TWD-The Most Extraordinary French Lemon Cream Tart

This week's recipe, The Most Extraordinary French Lemon Cream Tart, was chosen by Mary of Starting From Scratch. I have never made a Lemon Cream Tart before so this was alot of fun for me. We had the option of making the Orange Tart that followed on the next page, but my dad loves Lemon Meringue Pie, so this was the recipe for me.

Dorie gave lots of options with this recipe. We had three types of Tart Dough to choose from, and I chose The Spiced Tart Dough, which includes ground nuts, and I figured I could throw in a little Cardamom! She also suggested that you could double the dough and make little cookies to decorate the tart. I love making cookies and decorating them so I went for it! She also suggested serving the finished tart with Raspberry Coulis, so I decided to throw that in as well.

I don't have a large tart pan, so I made my large tart in a springform pan and a few with freestyle little crusts that I shaped with my hands (pictured above).

My lemon sugar in the aluminum bowl that gave me a little trouble. I wasn't paying attention to what bowl I used, and the aluminum turned my cream pale green. I had to add some food coloring so the finished tart wouldn't make us sick (from looking at it). Luckily it didn't affect the taste, but that is why my cream is so yellow. I learned something from it and I guess that is what is important, right?

The Spiced Tart Dough- I doubled it, used ground pecans and substituted cardamom for half of the cinnamon- IT SMELLED SO GOOD!

My little cookies- stars, tulips, flowers and of course, little lemons

I made a simple glaze of lemon juice, confectioners sugar, and lemon zest, that I drizzled and spread across the mini-cookies. Some I outlined with frosting and then filled in. I then sprinkled them with Light Yellow Sparkling Sugar.

The finished Tart with Raspberries, Raspberry Coulis, Cookies and Cool Whip

The 9-inch Lemon Tart with Cookie and Rasberry Garnish


The Most Extraordinary French Lemon Cream Tart

1 cup sugar

Grated zest of 3 lemons

4 large eggs

3/4 cup fresh lemon juice (from 4-5 lemons)

2 sticks plus 5 tablespoons (1o 1/2 oz) unsalted butter, cut into tablespoon-size pieces, at room temperature

1 9-inch tart shell made with Sweet Tart Dough, Sweet Tart Dough with Nuts, or Spiced Tart Dough

Getting ready: Have an instant-read thermometer, a strainer and a blender(first choice) or food processor at hand. Bring a few inches of water to simmer in a saucepan.

Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.

Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk- you must whisk constantly to keep the eggs from scrambling- you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees, it will start to thicken and them whisk will leave tracks. Heads up at this point- the tracks mean the cream is almost ready. Don't stop whisking or checking the temperature, and have patience--depending on how much heat you're giving the cream, getting to temp can take as long as 10 minutes.

As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender (or food processor); discard the zest. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.

Turn the blender to high (or turn on the processor) and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going- to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend to cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for a least 4 hours overnight. (The cream will keep in the fridge for 4 days, or, tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refridgerator.)

When you are ready ot assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate until needed.

Spiced Tart Dough

1 cup ground nuts (almonds, toasted and skinned hazelnuts, walnuts or pecans)

1 cup all-purpose flour

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cinnamon

1/4 tsp salt

Pinch of ground cloves

1 large egg yolk

1 tablespoon water

3/4 stick (6 tablespoons) unsalted butter, at room temperature

6 tablespoons sugar

Butter a 9-inch fluted tart pan with a removable bottom. Whisk together the ground nuts, flour, cocoa, cinnamon, salt and cloves. With a fork, stir the egg yolk and water together in a cup.

Working with a stand mixer, or hand mixer, in a large bowl, beat the butter and sugar together at medium speed, until smooth, about 3 minutes, scraping down the bowl as needed. Add the egg and water and beat for 1 minute more. Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don't work the dough much once the flour is incorporated. If the dough comes together but some dry crumbs remain at the bottom of the bowl, stop the mixer and finish blending the ingredients with a rubber spatula or your hands.

Put the dough between two sheets of wax paper and with your hands, flatten the dough into a disk, then grab a rolling pin and roll the dough, turning it over frequently, until you havea round that is about 11 inches in diameter.

To fit the dough into the pan: Remove the top sheet of waxed paper and carefully turn the dough into the buttered tart pan. Very gently fit the dough into the pan, lightly pressing it over the bottom and up the sides of the pan. Don't be concerned if the dough breaks, as it may- just gently press the tears together with your fingers. Chill the dough, covered with plastic wrap, for at least 2 hours.

To bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Remove the plastic wrap and, using a small sharp knife, trim the excess dough flush with edges of the pan. Butter the shiny side of a piece of aluminum foil, fit the foil, buttered side down, tightly across the crust and fill it with dried beans or rice or pie weights.

Place the tart on the baking sheet. Bake for 20 minutes. Remove the foil and weights and bake the crust for an additional 8 to 10 minutes, or until it is browned, dry and firm. Transfer to a rack and cool to room temperature before filling.

If you double the dough and make cookies: roll the dough to a thickness of 1/8-inch and use a cookie cutter with a diameter or less than 2 inches. Bake in a 350 degree-F oven for 13-15 minutes and when they are cool- decorate the tart.

Raspberry Coulis

1 pint (2 cups) red raspberries, fresh or frozen, partially thawed if frozen

3 tablespoons sugar, or more to taste

Put the berries and sugar in a blender or food processor and whir until pureed. Taste and mix on more sugar if needed. Press the coulis through a strainer or a food mill to eliminate the seeds.

I served this for dessert at a family dinner and it was devoured quickly. Everyone raved about the delicate flavors of the cream mixed with the spiced crust and raspberries. I thought the lemon cream tasted better before I added the butter, but I was the only one who was able to taste it that way. To see what other twists were taken on this week's recipe, visit the Tuesdays with Dorie blogroll.

I Love Tofu! Do You?

I saw a recipe for Kung Pao Tofu in a local newspaper and knew I had to try it. I love tofu because it is so versatile and will take the flavor of anything. This recipe called for extra-firm tofu, which is super easy to cut and season.

Here is the tofu, which I seasoned with ground ginger, garlic powder, salt and pepper. (the original recipe called for 5-spice powder). It sauteed quickly and had a nice golden color.

I also added an orange pepper to the recipe because I had one on hand and at the end, I stirred in a little sesame oil.

I cooked some whole wheat spaghetti noodles and served the Kung Pao Tofu over the noodles.
My 1-year old was loving the tofu. My brother said it was his favorite meal of the year and my mom noted that it was very filling.


KUNG PAO TOFU
Start to finish: 30 minutes
Servings: 4
18-ounce package extra-firm water-packed tofu, rinsed and patted dry
1/4 tsp ground ginger

1/4 tsp garlic powder

salt and pepper
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored or oyster sauce
1/2 teaspoon cornstarch
12 ounces broccoli crowns, trimmed and cut into bite-size pieces (about 4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice

1 orange bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons sesame oil

Cut the tofu into 1/2-inch cubes.
In a medium bowl, combine the tofu with 1/4 teaspoon five-spice powder. Set aside.
In a large, nonstock skillet over medium-high, heat the canola oil. Add the tofu and cook, stirring every 1 to 2 minutes, until golden brown, about 7 to 9 minutes total. Transfer to a plate.
Meanwhile, in a small bowl whisk together the water, oyster sauce, cornstarch and remaining five-spice powder. Set aside.
Return the skillet to the heat and add the broccoli and yellow and red bell peppers. Saute until beginning to soften, about 4 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with the peanuts and stir to coat with sauce. If using, stir in the hot sesame oil.

Serve over warm, whole wheat pasta.

I also posted two of my favorite tofu recipes below!

Baked Tofu Sticks

Baked Tofu Sticks ( from Martha Stewart's Kids Magazine)

1/2 package (7 ounces) firm tofu
Olive oil, or vegetable oil, for baking sheet
Salt (optional)
Tomato sauce, for dipping
Directions
Cut tofu into 3-by-1/2-inch sticks. Arrange in a single layer on a rimmed baking sheet lined with a double layer of paper towels or a clean kitchen towel. Top tofu with another double layer of paper towels or kitchen towel. Place another baking sheet or a baking dish on top, and press down firmly. Weigh down with heavy cans; let stand until tofu has released excess liquid, at least 20 minutes or up to1 hour. Pressed tofu sticks can be refrigerated in an airtight container up to 2 days.
Preheat oven to 375 degrees. Lightly brush a baking sheet with oil; set aside. Pat tofu dry. Lightly season tofu, if desired. Arrange tofu sticks in a single layer on prepared baking sheet, spacing at least 1/2 inch apart. Bake tofu, turning halfway through, until both sides are crisp and light golden brown, 12 to 15 minutes per side. Let cool slightly. Serve warm or at room temperature with tomato sauce.

Mixed-Bean Chili with Tofu
(from Cooking Light)

7 ounces extra firm tofu, cut unto 1/2-inch cubes

1 1/2 teaspoons ground cumin, divided

1 1/2 tablespoons low-sodium soy sauce

2 teaspoons vegetable oil

1 1/2 cups chopped onion

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

1 1/2 tablespoons tomato paste

1 1/2 tablespoons hot chili powder or regular chili powder

1/2 teaspoon black pepper

1/4 teaspoon salt

2 garlic cloves, minced

1 1/2 cups water

1 (15-ounce) can pinto beans

1 (15-ounce) can red kidney beans

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1/2 teaspoon cider vinegar

1/4 cup chopped fresh cilantro

1/4 cup low-fat sour cream



Heat a large Dutch oven over medium-high heat. Add tofu and 3/4 teaspoon cumin; sauté 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan.
Heat the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste, and next 5 ingredients (paste through garlic); stir well. Add water, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.

Mini Frittatas with Ham and Cheese

We had a yummy Sunday brunch today and these little frittatas were gone as quickly as they came out of the oven. They were bite size and a perfect finger food!

Mini Frittatas with Ham and Cheese
(From Cooking Light)

Cooking spray

1/2 cup finely chopped onion

2/3 cup chopped reduced-fat ham (about 2 ounces)

1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese

2 tablespoons chopped fresh chives

1/8 teaspoon dried thyme

1/8 teaspoon black pepper

4 large egg whites ( I used 1/2 cup egg substitute and 3 whole eggs)

1 large egg

Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Cardamom-Lime Sweet Rolls

I love Cardamom! So, now I am taking every chance I can find to use it. These rolls were delicious. I used the 3/4 tsp of ground cardamom because I love it, but if you are new to the taste try using a little less.

Cardamom-Lime Sweet Rolls

Dough:1 package dry yeast (about 2 1/4 teaspoons)

1/4 cup warm water (100° to 110°)

1/2 cup reduced-fat sour cream

1/3 cup granulated sugar

1/4 cup butter, melted

1 teaspoon vanilla extract

3/4 teaspoon salt

1 large egg, lightly beaten

2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided

Cooking spray

Filling:1/2 cup packed brown sugar

1 tablespoon grated lime rind

1/2 to 3/4 teaspoon ground cardamom

2 tablespoons butter, melted, divided

Glaze:1 cup powdered sugar

3 tablespoons fresh lime juice

To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare filling, combine brown sugar, rind, and cardamom.

Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9–inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.

Yield: 24 rolls

Crispy Tilapia Sandwiches

My fish preparing stations

Nice and Golden Brown

I saw this recipe in Cooking Light and knew I had to try it. My kids and my husband love tilapia and we are trying to eat more fish.

I changed this recipe quite a bit because I don't like mayo and the original sauce called for mayo. Also, I added ground pecans to the coating because nut crusted fish is the best! I also removed the red onions from the toppings because they can be a little too spicy for the kids.

This turned out a little mild, but it was perfect for the kids. No complaints. I even made a couple extra fish fillets and just warmed them in the broiler, so they would get crispy, for dinner another night.

When I make this again, I think I will make a separate sauce for the adults with a little more kick and add more spices to the adult portions of fish. It was good and very easy.

Crispy Tilapia Sandwiches

4 Tbls plain yogurt

4 Tbls honey mustard

25 saltine crackers

1/2 cup pecans

1/4 cup all-purpose flour

6 (5-ounce) tilapia fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup egg substitute

4 tablespoons canola oil

6 whole wheat hoagie rolls, toasted

8 (1/4-inch-thick) slices tomato

6 romaine leaves

1. Combine plain yogurt and honey mustard in a small bowl.
2. Place crackers in a food processor; process until looks like fine crumbs. Place crumbs in a shallow dish. Place pecans in food processor; process until looks like fine crumbs and add the saltines. Combine with fingers.

3. Place flour in another shallow dish. Sprinkle fish with salt and pepper. Dredge 1 fillet in flour. Dip in egg substitute; dredge in crumbs. Repeat procedure with remaining 5 fish fillets, flour, egg substitute, and crumbs.
3. Heat 2 Tbs oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat with remaining fish.
4. Spread 1 1/2 teaspoons sour cream mixture on each half of 4 rolls; place 1 fish fillet on bottom half of each roll. Top each serving with 2 tomato slices, 1 romaine leaf, and top half of roll.