Powered by Blogger.

Tuesday, June 29, 2010

Tres Leches by Brooke

This is not healthy, but definitely delicious!  For those not familiar with tres leches, it is basically an eggy, vanilla cake that is soaked in a mixture of 3 milks, hence the name.  It is super easy to make, you just have to make it ahead of time as it has to sit in the fridge for a good 12 hours or so. I found this recipe from http://masaassassin.blogspot.com/

And I'm warning you....you will become addicted to this cake.  It is so good.  

Tres Leches

for the cake:
5 eggs
1/2 cup unsalted butter
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract

for the liquidy stuff:
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated fat free milk
Dash of cinnamon  
for the topping:
1 1/2 cups heavy whipping cream
powdered sugar
1 vanilla bean, seeds scraped out (or you could use 1 tsp. or so vanilla extract)

Preheat oven to 350 degrees F.
Sift flour and baking powder together and set aside.
Cream butter and 1 cup sugar together until fluffy.
Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Grease and flour baking pan, pour batter into prepared pan.
Bake at 350 degrees F for 30 minutes.

Combine the whole milk, condensed milk, and evaporated milk together. Add a dash of cinnamon.  Pierce entire cake with toothpicks.
Pour over the top of the cooled cake.
Let cake absorb all the liquid.  I let it sit in the fridge overnight.

Just before serving, whip the cream and add vanilla bean seeds and powdered sugar.  I don't like the cream too sweet, as the cake with all that leches is quite sweet itself.  But do what you want.
I also like to serve it with some fresh raspberries, strawberries, blueberries, peaches, whatever.  It's good with some fresh fruit on the side though.  Oh yeah, if you are even semi lactose intolerant, this cake will give you the toots :)

happy eating!

Chipotle Lime Quinoa Salad - Just Try It!!! - By Nikki


I got this awesome recipe off picky-palate.com.  I have a new obsession with Quinoa (pronounced by hippies as Keen-Wah).  It's a super healthy grain that has lots of protein in it.  Men's Health calls it a super food because of how nutritious it is...and Men's Health is my bible so I believe it.  This salad is GREAT for Barbecues and family get togethers because it is delicious but more importantly, you greatly impress people because you are fancy enough to know what quinoa is and how to use it.  Just act like it's not big deal and you are just that awesome.  Enjoy!



1 Cup uncooked quinoa
3 Tablespoons fresh lime juice
3 Tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon garlic salt with parsley
1 teaspoon adobe sauce (from can of chipotle peppers)
1 can yellow corn, drained
1 can white beans, drain and rinsed
1/2 Cup fresh chopped cilantro leaves, chopped
2 chipotle peppers, chopped
1/2 Cup red bell pepper, chopped
1/4 Cup green onions, chopped (the green parts)
1. Prepare quinoa according to package directions. In a small bowl whisk the lime juice, olive oil, salt, parsley and adobo sauce. Pour into quinoa and mix in corn, beans, cilantro, chipotle peppers, red bell pepper and green onions. Cover and chill until serving.
8-10 servings

Thursday, June 24, 2010

Chicken Cordon Bleu Lite! by Nikki

I got this recipe out of a Clean Living recipe book. It's an au naturale and healthy take on Cordon Bleu and it is amazing, super easy and awesome.  I served it with a spinach salad and ciabatta bread.

What you need:
1 Chicken breast per person
Nitrate free, low fat deli ham
1 wedge laughing cow light swiss cheese per chicken breast
Wheat bread crumbs (I make my own by toasting the heels of my bread loaves in the toaster and then blending them up in my magic bullet)
paprika
toothpicks
(buttermilk - optional)

Sauce:
1/2 c. fat free plain Greek Yogurt
1 tbsp. dijon mustard
1/2 tsp buttermilk
1/2 tsp honey
Some chopped chives if you are feeling fancy

What you do:
I have taken to soaking my chicken in buttermilk for the day.  It makes the chicken so moist and very tender.  Regular milk works well too but buttermilk is best and since the recipe calls for it, I just bought a little half pint and poured all but a tsp. in a ziploc bag and let the chicken sit in it while I was at work.  
Anyway, Preheat oven to 400 Degrees.
Rinse chicken breasts and pound out to 1/4 inch thickness. 
Spread laughing cow cheese wedge over chicken 
put a slice of ham on the cheese
Roll up and secure with a toothpick
Roll each breast in the bread crumbs and sprinkle with paprika
Bake 25 to 30 minutes 

While it's baking, mix the ingredients of the sauce together...and do the dishes. You'll be glad you did later, I promise.  
Once it's done, you can spoon the sauce over the top or serve it on the side for dippin.  Personally, I think the chicken is perfect on its own but the Mr. loves the sauce so there you go.  Enjoy!

Thursday, June 17, 2010

Ali's Specialty (aka, the only thing i can cook)

Craisin Pasta by Ali Sorensen

12 oz. Spiral Pasta
Garlic Pepper Blend
4 Chicken Breasts
1/3 cup of Craisins (or however many you want)
1/3 cup of Pine Nuts (or however many)
1/4 cup Butter
Olive Oil
4 oz. Pesto

Cut chicken breasts into bite size pieces.  Cook in a frying pan with olive oil.  Once cooked, add garlic pepper blend to taste.

Cook pasta.  Drain.

Mix all ingredients and enjoy!


I like to eat it with caesar salad and some sort of bread (I like artisan bread)

Saturday, June 12, 2010

BBQ Chicken Pizza w/ Homemade Wheat Crust

Posted by Kylee.


Crust:
2 3/4 Cup Whole Wheat Flour
2 1/4 tsp. Yeast, or 1 Envelope Dry Active Yeast
1 tsp. Salt
2 tbs. Olive Oil
1/4 tsp. Sugar
1 Cup Warm Water

Toppings:
Good Quality BBQ Sauce
Fresh Grated Mozerella Cheese
Thinly Sliced Red Onion
Grilled Chicken
Pineapple

* Add yeast to warm water. Set aside. Mix dry ingredients together. Add olive oil, and then yeast mixture. Mix well by hand, then knead for about 5 minutes. Dough will feel tough. Allow to rise about 45 minutes. Turn onto floured surface and roll out. Add toppings and bake for 16-20 minutes at 450.

Sidenotes:
-I use Sweet Baby Rays Original BBQ sauce. I think it's the best.
- It's not possible to use the KitchenAid dough hook on the crust. I tried.
- Don't use bagged cheese. It doesn't melt together.
- If you're in a hurry, try Tyson Sliced Grilled Chicken.
- This is a healthier solution if you want pizza and want to cut back the calories.

Friday, June 11, 2010

Spaghetti Pie by NikkI!

I love spaghetti pie...more than regular spaghetti...more than I should. This is my favorite recipe. Enjoy!(My camera is broken...no pictures. Sad)

You Will Need:
6 oz. (about half the box) of spaghetti (I use whole wheat, much to Mike's dismay)
1 lb. lean ground beef
1 small can of tomato paste
1 packet of Spaghetti Sauce seasoning
2 1/4 cups water
(You can substitute the previous three ingredients for a jar of your favorite spaghetti sauce, I just prefer the kind you make from the seasoning packet)
1-2 tbsp butter (optional but helpful)
2 eggs, beaten
1/3 cup grated parmesan cheese
1/2 cup mozerella cheese
1 cup lowfat cottage cheese

What to do:
*Preheat oven to 350 degrees
1. Boil the spaghetti noodles (I like to salt the water with kosher salt, it adds a nice flavor to the noodles)
2. At the same time, brown the beef. Once cooked, drain the grease (Author's note: I hate hamburger grease like I hate the Nazis so once I drain off the extra grease, I also spread it out on a few paper towels to get ALL the grease off) and set aside.
3. Mix the hot spaghetti with a little butter (maybe a tablespoon, I usually use less), the parmesan and the 2 eggs and put in a pie dish to form a "crust" for the pie.
4. Mix the tomato paste, water, and seasoning packet according to directions on packet. Then add the beef and let simmer for a few minutes.
5.  Spread the cottage cheese over the spaghetti mixture
6. Pour the spaghetti sauce over the spaghetti and bake at 350 degrees for 20 minutes
7. Sprinkle Mozzarella cheese over the hot pie and bake 5 more minutes until the cheese in melted.
8. Let it cool for about 10 minutes before serving, it will thicken this way.

Since my fiance is a cop and works weird hours, I generally like to make stuff that I can put into tupperware to make little TV dinners for him to heat up when he gets home so yes, this reheats well. I served it (to myself) with steamed vegetables seasoned with nutritional yeast and a garlic knot breadstick that I made a while ago and froze. And I wanted to cry because it was so good. That is all!

lemon-herb spaghetti with crumbled bacon

So we are currently in the middle of moving and my camera is packed up somewhere, so I don't have any pictures of this one.  But this is a great dinner to make, and it is really simple.  Total time from start to finish is under an hour!!

Lemon-Herb Spaghetti with Crumbled Bacon

1-lb box spaghetti noodles  
6-8 slices thick cut bacon
1 cup fresh parsley leaves
3/4 cup fresh basil leaves                             
about 5 tablespoons Extra Virgin Olive Oil
juice of 1-2 lemons
1/4 cup fresh chives, finely chopped
salt and pepper
1/2 cup grated parmesan cheese (I used more because I LOVE cheese)

Cook spaghetti noodles according to package and drain, reserving 1/2 cup of pasta cooking water and transfer noodles to large bowl.
Meanwhile, cook bacon in skillet, and crumble when cool enough to handle.
While pasta and bacon are cooking, use a food processor and puree 1/2 cup parsley, 1/2 cup basil, olive oil, lemon juice and 2 Tbsp. chives; season with salt and pepper.
Add the herb-oil mixture, parmesan and reserved 1/2 cup pasta cooking water to noodles and toss.  Chop remaining 1/2 cup parsley and 1/4 c basil and add to pasta along with crumbled bacon and 2 Tbsp chives.  Season with salt and pepper.

This is good warm, and also cold.  We ate it as a main dish with a little spinach salad and baguette, but you could use it as a side dish with some grilled chicken, salmon, or whatever you please!!