Tasty Tuesday

I mentioned yesterday that I made some delectable muffins over the weekend. I can't keep the recipe to myself so I thought I'd share it today. After eating an awesome Starbuck's Pumpkin Cream Cheese Muffin last weekend I decided to come home and recreate the nasty goodness in my kitchen. Luckily there were lots of other people with the same idea who already made a similar recipe and posted it online/ So I borrowed their recipes, tweaked two minor details and came up with the recipe below. Enjoy

Almost Like Starbucks Pumpkin Cream Cheese Muffins

3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 tsp pumpkin spice
pinch of cardamon (optional)
2 1/2 tsp vanilla ( I use Mexican vanilla because the taste is unbeatable but anyone will do)
1 tsp salt
1 tsp baking soda
4 eggs
2 1/4 cups sugar
1 1/4 cu vegetable oil
8 oz. package cream cheese
chopped nuts or seeds (walnuts, pecans, pumpkin seeds) (optional)

Preheat oven to 350. Beat together cream cheese, 1 tsp. vanilla and 1/4 cup sugar. Place mixture on foil or plastic wrap and roll using the wrap into a log. Place log in the freezer while making the muffin batter for up to an hour.

Mix together the rest of the ingredients except nuts or seeds. Fill greased or lined muffin cups half way. Cut cream cheese log into equal sized pieces (enough so that you have one per muffin). Press piece of cream cheese filling into center of each muffin. Sprinkle muffins with nuts or seeds (optional). Bake at 350 for 20-25 minutes until toothpick comes out of muffin (not cream cheese) clean. Let cool in pans for 5 minute, remove and cool completely on baking rack. Do not touch cream cheese! It is very hot!
Makes 24 muffins

Tasty Tuesday

This recipe is from my William Sonoma Slow Cooker recipe book. Very yummy and it can easily be altered for you vegetarians and vegans! If you are into slow cookers I highly recommend this cookbook 'cause it is full of delicious recipes! Also if you are on Weight Watchers I figured out the points to be between 10-7 points based on serving 6-8 people.

Tuscan Ribollita

1 lb. dried cannellini beans

1/4 cup olive oil, plus more for drizzling

2 chopped yellow onions

1/4 tomato paste

8 cups chicken broth (or vegetable)

1 bunch kale or savoy cabbage

4 coarsely chopped carrots

2 stalks celery

1 tablespoon fresh thyme

salt and pepper freshly ground

day old country bread, 3 cups cubed

Soak the beans in a large bowl, covered in cold water for at least 8 hours or over night. Alternatively, put the beans in a large saucepan with cold water to cover. Bring to a boil over high heat. Remove from heat and let sit, covered, for 1 hour. Drain the beans and set aside

Heat the 1/4 cup olive oil in large pan. Add onions and garlic and saute until softened, about 5 min. add the tomato paste and saute until it darkens, about 2 minutes longer. Pour in the broth, raise the heat to high, and bring to a boil. Remove from the heat.

Put the drained beans, kale, carrots, celery and thyme in slow cooker. Sprinkle with 2 tsp salt and 1 tsp pepper. Pour in broth mixture. Cover and cook on high for 4 hours or on low for 8 hours. About 10 minutes before the soup is ready, stir in the bread cubes, cover and continue to cook. Have extra olive oil at the table in case anyone wants to drizzle extra over top.

Tasty Tuesday

Sunday Fundays are starting once again this weekend. What is Sunday Funday? We are a football obsessed family who absolutely loves football Sunday. During football season it is not uncommon for us to have anywhere from 10-20 people over stuffing their faces, watching their game and going crazy over their standings in our football pool every single weekend. two of my favorite recipes to serve up are Buffalo Chicken Chili which was created by Rachel Ray and Italian Nachos which were inspired by Johnny Carino's. Here is the recipe for the nachos just beware that they are in no way, shape or form healthy and usually need to be chased with some antacids! Nevertheless they are way yummy!

Ingredients: 2 packs wonton wrappers 1 1/2lb Italian sausage (hot or sweet)

1-2 jars alfredo sauce 1 jar vinegar banana peppers (hot or sweet)

1 can sliced black olives shredded mozzarella

4-5 seeded, diced tomatoes vegetable or canola oil

oregano garlic powder

1. Sprinkle oregano and garlic powder on wonton wrappers. Fry wonton wrappers in hot oil or brush with oil and bake in oven until golden brown.
2. Crumble sausage and brown. Drain all excess fat.
3. Heat alfredo sauce.
4. Layer wonton wrappers in a baking pan with alfredo sauce, sausage, peppers, olives and diced tomatoes.
5. Sprinkle mozzarella over top and bake until bubbly.

Tasty Tuesday

Go Greek Fried Fish with Roasted Veggie Greek Salad

I actually got to sit down and watch Rachael Ray yesterday morning. This is what she made on the show. It sounds so yummy I can't wait to make it for dinner tonight!

Ingredients
2 green bell pepper, cut into bite-sized chunks
2 red bell pepper, cut into bite-sized chunks
2 red onion, cut into bite-sized chunks
1 pint red cherry tomatoes, your favorite kind
1 cup pitted kalamata olives, roughly chopped
2 tablespoons EVOO - Extra Virgin Olive Oil (eyeball it), plus extra for frying
Salt and ground black pepper
2 cups flour
3 eggs, beaten
2 cups breadcrumbs
Zest of 1 lemon and juice of 1/2, divided
1 tablespoon (a palmful) dried oregano
1 tablespoon seafood seasoning, like “Old Bay”
4 tilapia filets (about 6 to 8 ounces each)
1 cup thick Greek yogurt
1 clove garlic, finely chopped or grated
1 teaspoon cumin
2 to 3 tablespoons dill relish
1/2 cup crumbled feta cheese
1/4 cup (about a handful) flat-leaf parsley leaves, chopped
1 package whole wheat pita, warmed in oven or microwave


Yields: 4 servings


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Preparation
Preheat oven to 400°F.

For the roasted veggie salad, toss together the peppers, red onion, tomatoes and olives on a large baking sheet. Drizzle with EVOO, salt and pepper. Roast in the oven until lightly brown and tender, about 15 minutes.

While the vegetables are cooking, put a large skillet over medium-high heat with 1/2 inch of EVOO in the bottom of the pan. Set up three dishes on the counter: Fill one with flour, one with the beaten eggs, and the last with breadcrumbs, lemon zest, oregano and seafood seasoning, mixed well.
Season the tilapia filets on both sides with salt and pepper, then dip them in the flour, then in the egg, and finally in the breadcrumb mixture.

Once the EVOO is hot, cook the tilapia until golden brown on both sides and cooked through, about 2 minutes on each side.

Once you have the fish working make the topping: In a small bowl, mix together the yogurt, grated garlic, cumin and dill relish, and reserve.

In a large bowl. toss all the roasted vegetables together with the lemon juice. Top with crumbled feta and parsley. Serve tilapia topped with a little of the yogurt sauce and a wedge of lemon from the remaining half.
Serve the fish with the salad and a piece of warm pita bread alongside.

P.S. My latest giveaway ends tomorrow. Make sure to check it out!

Tasty Tuesday

We love to grill! Even if there is a foot of snow outside it doesn't stop us from going out back and grilling up something yummy for dinner. This time of year almost every meal is made on the grill including cakes! Here is a delicious recipe that I got from my Sandra Lee Semi-Homemade Grilling cookbook. If you enjoy cooking but don't have a lot of time you'll love her books 'cause everything looks like you spent all day in the kitchen but doesn't take a fraction of the time.

Enjoy!

New Mexico Catfish with Bean Salsa

Ingredients

1 1/4 lbs. catfish fillets 1 tsp. lime juice

2 tbsp. Southwest marinade mix, McCormick Grill Mates 1 can (15 oz.) low sodium black beans

1 can (11 oz.) sweet and zest corn, drained, Green Giant 2 tsp. lime juice

1 can (10 oz.) diced tomatoes w/lime juice and cilantro 1/2 tsp salt

drained, Ro-Tel Lime slices (optional)

Paprika(optional)

1. Heat grill to medium heat. Oil grate when ready to start cooking.

2. Place fillets on large plate. Sprinkle w/ 1 tsp lime juice. Pat Southwest marinade mix on both sides of fish. Cover w/plastic wrap; cure in refrigerator for 30 minutes.

3. Meanwhile, in a medium bowl; combine black beans, mexicorn, and tomatoes. Add the 2 teaspoons lime juice and salt; set aside.

4. Place fillets on hot, oiled grill. Cook 4-6 minutes per side or until fish flakes easily when tested with a fork. Remove fish from grill.

5. Garnish catfish fillets with lime slices and sprinkle with paprika (optional). Serve hot on salsa.

P.S. Keep coming back 'cause there are some GREAT GIVEAWAYS that I'll be doing soon! All are so exciting but there is one in particular that you nursing mommies are going to LOVE, LOVE, LOVE! I can't say anymore yet but it is killing me to keep this secret!

Tasty Tuesday

I am in no way shape or form a vegan or even a vegetarian for that matter. The truth is I enjoy chicken (not so much at the moment) , any type of fish or shellfish and yes even an occasional steak - rare! Or as my husband's late grandmother would say "chop off its ears, wipe its ^&* (rhymes with gas) and put it on a plate! She was from Texas and had been bitten by a rattlesnake on more than one occasion. Bottom line she was pretty tough. Anyway this weekend I was searching for an awesome mac 'n cheese recipe that I found online awhile ago and accidently lost. While doing so I came across this recipe that I decided to post especially for my friend Danielle at New Mommy Rant. To be honest I will probably never try it 'cause I also really love real cheese but never say never (especially if Stella ends up with a milk allergy like Madison had for the first 2 years)! Oh and check back later 'cause I have bathroom and pool updates and also need advice about something that happened at school with Madison yesterday but I don't have the time to get into right now!

Dairy Free Macaroni and Cheese (serves 2)

4 oz. elbow macaroni 1/3 cup nutritional yeast

1 T. flour 2 T. vegetable broth powder

1/3 cup dairy-free soymilk 2 T. Water

(use one with a thickening agent like Silk) 1 T. Tahini (aka sesame paste)

Salt, to tast

1. Boil about 3 cups of water in a small stockpot. Add elbow macaroni and cook until al dente, about 7 minutes. Drain in a colander and set aside.

2. Combine nutritional yeast, flour and vegetable broth powder in a small saucepan, mixing together until combined. Add soymilk, water and tahini, and turn on heat to medium-low, mixing until all the powder is dissolved and the sauce is smooth. Heat until just thickened and warm, about 2-3 minutes. Turn off heat and add salt to taste.

3. Add cooked macaroni to sauce pan, coating pasta well. Divide mixture into two bowls and serve warm.

Tasty Tuesday

Hi everyone! In honor of my sweet tooth I've decided to share my super easy, super yummy recipe for crumb cake this week. A friend of mine gave it to me a couple of years ago so I'm not sure of its origin prior to that but it is a huge hit at holiday brunches and bake sales (I would make it more often but it like lots of my fav. recipes is not the healthiest). Enjoy!

Crumb Cake

Ingredients:

1 box yellow cake mix (cinnamon swirl works great too)
all of the ingredients that are called for on the cake mix recipe
3 cups flour
3 tablespoons cinnamon
2 tsp. vanilla
3 sticks butter, melted

Mix the butter, flour, cinnamon and vanilla together. This will be the crumb mix. Refrigerate. Make the cake mix according to the recipe on the box. Pour into a greased 13x9 in pan. Bake for approx 34 minutes at temp. stated on mix box. Remove from oven and take crumb mix out of the fridge. Scrape into little pieces with a fork and sprinkle all over the mostly baked cake. Press crumbs down slightly so they stick to the cake. Continue baking 10 - 15 minutes longer until a toothpick or knife inserted into the cake comes out clean. Let cake cool. Sprinkle with powdered sugar and cut into single servings sized pieces.

Tasty Tuesday

Why is it that today I have so many things that I would love to blog about but want to do a Tasty Tuesday recipe but when I need a topic I can't come up with one? Instead of just blogging on and on I guess I'll just have to make a list so I don't forget! Anyway thanks so much to Danielle at New Mommy Rant for my first award ever!

I pass this award onto Dana at Just Talk for having a fun blog that reminds me that life still exists beyond breast feeding and baby wearing!

and now for my recipe of the week.......

Pork Tenderloin with Onions and Dried Cranberries

I found this recipe a couple of years ago in a Cooking Light magazine and it was so awesome that my husband requests it on a regular basis. It is super easy and you can change the flavor just by varrying the types of beer and dried fruit that you use (don't worry all of the alcohal gets cooked off). My usual beer of choice is Yuengling but that is only because that is what you can usually find in our fridge!

Ingredients:

2 (1lb) pork tenderloins, trimmed

(I usually use boneless pork chops. They work well and cook in less time)

1 tsp salt, divided

1/4 tsp. freshly ground pepper

1 tblsp. olive oil

3 cups (1/4 inch thinck) sliced onions - about 3 med. onions

1 cup light beer

1 cup ff, less sodium chicken broth

1/2 cup cranberries

1. Sprinkle pork with 3/4 tsp salt and pepper. Heat oil in large nonstick skillet over med-high heat. Add pork, cook 6 minutes, browning on all sides. Remove from pan. Add onions to pan, reduce heat, and cook 8 min. or until browned. Remove onion from pan; sprinkle with remaining salt, and set aside. Add beer to pan; cook 1 min. over high heat or until reduced to 1/3 cup.

2. Return pork and onions to pan; add broth, and bring to a boil. Cover, reduce heat, and simmer 30 min. Stir in cranberries, cover and cook 30 minutes or until pork is tender. remove from heat. Place pork on a cutting board, cover and let stand 5 minutes. Cut each tenderloin into 12 slices. Serve with onion mixture. Yield: 8 servings (3 pork slices and 1/4 onion mixture)

Tasty Tuesday

I love, love, love this recipe! If it were a little healthier I would probably make it once a week!

Blue Cheese Pasta (it makes a creamy red sauce and does not look scary at all to most picky eaters)

Ingredients

3 tbl. olive oil
1 onion, finely chopped
4 cloves garlic, chopped (more if you like to kick things up)
1 15 oz. can peeled tomatoes
1 15 oz. crushed tomatoes
1 tbl. basil (or more especially if you use fresh)
1 stick butter, softened
6-8 oz. gorgonzola or blue cheese ( I usually use 8 oz. of blue because we like the sauce creamier and more pungent)
1 lb. pasta (I use penne or rigatoni)

1. Saute onion & garlic in oil about 8 minutes.
2. Stir in tomatoes and basil. Simmer 20 minutes
3. Mix butter and cheese in bowl. Add gradually to tomatoes and cook for 10 minutes.
4. Meanwhile boil pasta according to directions on the box
5. Pour sauce over pasta and stir.

***If you have a family that requires some sort of meat in their dinner shrimp or chicken taste great added to this dish****

Tasty Tuesday - A Day Late But Sooo Worth It!

This is a recipe that I found in a Cooking Light magazine. It instantly became one of my family's favorites and always reminds me of springtime with its fresh salsa. I usually use tilapia because it is readily available at the food store and is also one of the few fishes I am aloud to eat while pregnant. Any white flakey fish will do though. Enjoy!

Tilapia with Coconut, Mint and Chive Relish

Relish:
1 cup chopped seeded peeled cucumber
3/4 tsp salt, divided
3/4 cup chopped fresh chives
1/2 cup chopped sweetened flaked coconut
2 Tbsp. finely chopped fresh mint
2 tbsp. finely chopped fresh cilantro
2 jalapenos, seeded and minced (I like spice but not too hot so I usually only use 1/2 of one jalapeno)
2 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1 tsp. peanut oil
1 tsp. mustard seeds

Fish:
2 tsp. grated lime rind
1 1/2 Tbsp. fresh lime juice
1 tsp. peanut oil
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper
6 (6 oz.) tilapia or red snapper fillets
1/4 tsp salt
1/4 tsp fresh ground black pepper
Cooking Spray
6 lime wedges

1. To prepare relish, place cucumber in a colander; sprinkle with 1/2 tsp. salt. Toss well. Drain 30 minutes. Rinse and drain. Pat dry.

2. Preheat boiler

3. Combine all relish ingredients except peanut oil and mustard seed. Heat 1 tsp. oil in skillet over med. high heat. Add mustard seeds and saute for about 30 seconds (until seeds start to pop). Add to relish.

4. To prepare fish, combine rind and next 4 ingredients; rub evenly over cut sides of fillets. Sprinkle with salt and pepper.

5. Place fish skin sides down (if there are skins), on a broiler pan coated with cooking spray; cook 7 minutes or until fish flakes easily when tested with a fork. Serve with relish and lime wedges.

Yields 6 servings (1 fillet, 1/3 cup relish, 1 lime wedge)

Tasty Tuesday - Confetti Corn Cakes

This recipe is from a Weight Watchers recipe book that I own. It is labeled as a side dish but my family often eats them as a meal with a side salad or soup. If you are on weight watchers 2 cakes are equal to 4 points! Enjoy.

Confetti Corn Cakes
Makes 6 servings
Ingredients:
3/4 cup yellow cornmeal
3/4 cup all purpose flour
1 tablespoon sugar
3/4 tsp salt
1/2 tsp. dry basil
1/4tsp. baking soda
1/4 tsp ground pepper
2 large eggs, lightly beaten
1 1/3 cups fat-free buttermilk
1(7 ounce) can whole kernel corn, drained
1/3 cup chopped red bell pepper
2 scallions, finely chopped
1 cup nonfat sour cream

1. Combine the cornmeal, flour, sugar, salt, basil, baking soda, and ground pepper in a large bowl. Combine the eggs and buttermilk in another bowl. Stir the egg mixture just until blended. Stir in the corn, bell pepper and scallions.

2. Spray a nonstick skillet or griddle w/ nonstick spray; set over med. heat until a drop of water sizzles. Pour the batter by 1/4 cup measures into the skillet. Cook just until bubbles begin to appear at the edges of the corn cakes, 2-3 minutes. Flip and cook 2 minutes longer. Repeat with the remaining batter, making a total of 12 corn cakes. Serve with sour cream.

Tasty Tuesdays - Spanish Food Cravings

One of my passions is cooking. Last night for dinner I made an old family recipe. It is not one of the healthiest meals I make but it is oh so yummy and usually a hit with kids. Hope you love it!

Grandma Stella's Empanadas

Makes approx 20 empanadas (average adult can eat between 2-3)



Ingredients



approx 3 lbs. ground beef

1 onion

1/2 - 1 green bell pepper

3 cloves

olive oil

2tsp cumin powder or Goya Adobo w/cumin

1 tsp oregano

1-2 8 oz. cans tomato sauce

2 10 count packages of discos para empanadas (La Fe cook the best but Goya work to. They can be found in the ethnic food freezer section)

2 chopped hard boiled eggs (optional)

1/2 cup raisins

1/2 cup chopped olives

Vegetable or Canola Oil

***This is the first written version of this recipe so all of the measurements are approximations. Feel free to adjust any of the amounts!***

Finely chop the onions, garlic and bell pepper. Saute in 1-2 Tbsp. olive oil until tender. Approx 5 minutes. Add the chopped meat, cumin powder and oregano. Cook until beef is browned. Drain excess fat. Add the tomato sauce. Make sure you add enough so that the meat looks moist but not so much that it looks soupy. I wish I could give you a more exact amount of tomato sauce to use but it seems to vary every time I make this dish. Mix in the eggs, olives and raisins

You can save the meat to make empanadas another day or just let it cool enough so your hands don't get burned when you handle it. Roll one of the empanada discs out to about 6 inches in diameter. Place 2-3 TBSP. of meat mixture on the lower half of the disc. Fold the disc over and crimp edges with a fork. Repeat with all of the discs. Fry in your choice of oil until golden brown on each side or bake at 350 for about 20 minutes or until golden brown. Enjoy!

****In my family everybody likes/dislikes different ingredients in their empanadas. My mom used to wait to add the eggs, olives and raisins until she was about to close the pastry disc. She would then make our first initial and place it on the empanada made for us with a cut up piece of pastry disc. This is always on option but more time consuming. At my house everyone gets the same and none of them have eggs because I don't like them!****