Wednesday, December 15, 2010

found: a red-nose reindeer


merrrrrry christmas!! tis the season of mistletoes, reindeer, christmas trees, and lots of holiday parties!! this post is coming at the most perfect time, the last weekend before christmas. what does this mean? an entire weekend of holiday parties! and i bet you have to "bring a dish of your choice," right? think no more; a fun and festive idea is here! reindeer cookies made from nutter butters. that's right. 2 words of heaven on earth. peanut butter. YUM!!



ingredients:
- 1 pack of nutter butter cookies- yields about 30 cookies (unless you're like me and eat them while making them... whoops)
- 1 pack of m&ms
- 1 bag of pretzels
- 1 container of vanilla/cream cheese icing


directions:
spoon icing onto the eyes, nose, and antler spots.  make sure the eyes are placed in the middle of the cookies. this will allow for ample room at the top for the pretzel antlers. place m&ms on eyes and nose spots. if you want all "rudlophs," obviously, use the red m&ms for the noses only. for the antlers, cut (or bite if they're for you) the bottom of the prezel off. position halfway on top of cookie. and there, you have your reindeer :)

icing application


m&m-eyes/nose application

pretzel-antler application

these cookies are a fun dessert for holiday parties, an entertaining activity for your kids, or simply, a festive treat to have around the house. all i know is... these cookies are a HIT! your guests, kids, and family will all receive great pleasure from eating rudolph for dessert. and not to mention these cookies are YUMMMMY! a perfect combination of sweet, salty, and nutty. you can't go wrong with these!! and as always... happy cooking :) and merry christmas!

Sunday, December 12, 2010

roll up some love


the first time I had sushi I was 17 years old. i was at sushi yoshi in peachtree city, georgia.  after hesitantly tasting my first roll, i remember trying to decide what i thought. either way, i was “cool” because i was in high school and eating an “ethnic food.” when i left for college, i began to experience sushi even more and eventually grew to love it.

the great thing about moving to chicago is the numerous japanese restaurants within a 1 mile radius. it seems almost 95% of them are BYOB, which is a huge plus. nonetheless, the most entertaining way to eat sushi is to make it at home. although i don’t know how to roll it in fish eggs or add Japanese magic and eel sauce, i still receive a simple pleasure out of rolling my own sushi.

what you need that you might not normally find in your kitchen: bamboo mat (can find them for $2-$5)

ingredients we used: swordfish, smoked salmon, avocado, cilantro, carrots, cucumber, cream cheese, crab claw meat, rice


ingredients:
- sticky rice or sushi rice (mine is “calrose” brand)
- rice wine vinegar
- nori (or seaweed paper)
- fish (smoked salmon, crab meat, swordfish, shrimp, whatever you like)
- vegetables (cucumber, carrots, avocado, cilantro, whatever you want)
- cream cheese (if you like california rolls or a creamier roll)
- soy sauce
- wasabi/wasabi powder to mix your own
- sriracha (thai chili sauce EVERYONE should own. i’ve found i like this on sushi better than wasabi! offers more flavor and a smokier spice)


directions:
rice: combine 1 and ½ cups of rice to 2 cups of water. bring to boil then simmer for 20 min until all liquid is dissolved. add rice wine vinegar (i usually put in ¼ cup). rice should be VERY sticky. cool rice in fridge until chilled. you don’t want hot/warm rice.
*this is enough rice to make about 4-5 sheets of rolled sushi, which will feed about 2-4 people. double rice if preferred.

after rice has cooled, place nori (seaweed paper) on bamboo mat. cover nori with rice, careful not to tear it. spread and pat rice down with wooden spoon or fingers. this is what keeps your roll together, so make sure you cover the entire sheet.

add a “line” of preferred ingredients. you can mix up each roll by adding everything or only a couple things. this is where you can be creative!

carefully, roll sushi using wooden bamboo mat as a guide. when the end of the bamboo mat touches the other side from rolling first section, roll mat backwards and keep meeting mat to mat to form an entire roll.

slice off each end and throw away or eat. then slice remaining roll into bite size pieces.

place sticky rice on nori

add "line" of ingredients

carefully roll sushi
slice sushi into bite size pieces

the great thing about sushi is you can literally fill it with anything you like. just like my wonton wrapper entry a couple months back, sushi is one of those things you can personalize and alter for each season. there are fruit sushi rolls, american sushi rolls containing beef and potatoes, and you can always get festive during fall using pumpkin and squash. happy cooking :)

Sunday, December 5, 2010

tis the season for soup

this weekend chicago got its first snowfall. with snow comes cold, and with cold comes soup!! during the next couple of cold months, we will constantly be looking for ways to warm up from the inside out. hot soups are a great dish to make when you don’t want to think: throw anything and everything in the pot. cream cheese? sure, apples? why not. a jar of baby food? of course. soy milk? yea that’ll be good too. most of the soup I prepare is a direct result of having “nothing in the fridge." Random pasta, chicken broth, cream cheese, and some frozen veggies is really all it takes. today’s post is a soup i made from onions and potatoes lying around, carrots that were going bad, and a can of pumpkin i had in the pantry.  a little curry, cilantro, milk, and random ingredients can be so great when combined with household staples. and this is how i made CURRIED PUMPKIN SOUP :)


ingredients: whatever you have in the fridge… ☺ no, but really. I used:
-    1 can of pumpkin (100% pumpkin… unseasoned)
-    2 potatoes
-    1 onion
-    handful of chopped carrots
-    soymilk/heavy cream/sour cream (whatever you have)
-    apple juice (not necessary but kind of a cool idea)
-    handful of cilantro
-    2 tbs butter
-    curry/garlic/pepper/coriander/red pepper flakes
-    1-2 bullion cubes


directions:

heat soy milk (or heavy cream), a can of pumpkin, bullion cubes, & apples juice

 
shred potatoes


add shredded potatoes, diced carrots, & onion

add butter and sour cream (if you wish)
add curry powder and various spices, then finish off with cilantro



curried pumpkin soup is loaded with fiber and has a thicker, creamy consistency that screams comfort food. if you would like more protein, feel free to add beans or tofu. and the great thing is you can add different ingredients each time. this soup also keeps well so it's great for leftovers. enjoy the winter snow and happy cooking :)

Monday, November 15, 2010

quick, light, southern style banana pudding


a couple of weeks ago, I received light of my next blog post. though this dessert is not particularly seasonal, it does provide a great dessert that can be made year round, not to mention possible seasonal variations. you know me and recipe variations…

recently, kyle and I were conversing about one of my favorite pastime desserts. his response, “what’s banana pudding?” WHAT’S BANANA PUDDING? I absolutely could not believe that this kid had never heard of banana pudding, let alone, tried it.  i immediately investigated and asked his sister how this could be possible. her response: “who WOULD know about banana pudding? no one eats banana pudding.”  i could not believe my ears.

growing up in the south, i remember indulging in creamy pudding with chunky bananas and soggy nilla wafers. yum. although, banana pudding is commonly known in cafeterias and hospitals as a “stay away, that stuff looks disgusting” dessert, banana pudding represents a creamy favorite for us southern belles. you all know i don't bake and although there are better ways to make banana pudding, especially the homemade way, i'm leaving you with something 100% easy. below you will find a simple and no-think recipe for a great dessert.

ingredients:
- instant sugar free, fat free, banana pudding
- reduced fat nilla wafers
- 2-3 ripe bananas
- fat free cool whip
- 3 ½ cups of fat free milk (i used soy milk, but i wouldn’t recommend using soy milk for this. the end result was too diluted)
- splash of vanilla
- garnish with chocolate chips

directions:
combine pudding mix with 3 ½ cups of milk (or as box indicates) and a splash of vanilla. whisk for 2 minutes and let stand for 5 minutes. while waiting for pudding to set, line bowl with nilla wafers and layer with sliced bananas. pour pudding on top. layer another set of nilla wafers and sliced bananas. top with cool whip and sprinkle chocolate chips if you please.
first layer of nillas and bananas
second layer after pudding








  

banana pudding gets better as it ages. when the nilla wafers go soft and begin to merge into the pudding, it becomes a cake-y treat. that’s usually what deters you from purchasing a bowl at the cafeteria. but guess what? it’s the part i look forward to. happy cooking! ☺

Wednesday, November 3, 2010

saonara summer

summer is gone, fall is here, and winter is near. tank tops and sandals are stored, blankets have been added to beds, and peacoats and gloves are in full bloom (at least in chicago).  kitchens are filled with the sweet aroma of pumpkin, potatoes, squash, cranberries, and rich winter meats. i, myself fall into this category. lately, i have been cooking with cans of pumpkin, sweet potato and squash baby food jars (i'm telling you... it's a great way to incorporate a rich and thick vegetable for your base in soups or sauces), and my stove has been warming soups, stews, and hearty meals.

though i have fully embraced the changing seasons, i have one last summer recipe to share before we fully cross to the other side. mango, avocado and cucumber salsa. ohhhhh ya. this recipe is so simple and of course, can be altered to your personal preference.  we'll start with the simple basics.


ingredients:
- 2 mangos
- 1 cucumber, peeled and seeded
- 1 red onion
scoop seeds out
- 1-2 avocados
- jalepanos
- cilantro (as much as you'd like)
- approximately 2 tb lemon or lime juice
- salt and pepper


directions: peel, chop, mix



what better presentation than 2 fish bowls, literally?
seriously, i told you these recipes were easy and quick. this salsa is AWESOME and not to mention healthy. it's basically a fruit salsa but extra extra colorful. you can also use this salsa in combination with other favorite dishes. it's absolutely amazing over fish. in the past, i have replaced the avocado with green olives and scooped my summer salsa over tilapia and mahi mahi. bake the fish as you normally would and you get a fresh, fruity, and flavorful baked fish dish. DELISH. you can also try it as a side dish by itself. like i said, this is the last summer recipe. get ready for some great seasonal and holiday content! please make suggestions if you'd like to see anything in particular. and as always, happy cooking :)

Sunday, October 24, 2010

Easy peezy delicious dessert under 100 calories

Fit & Active... GO ALDI!!
if you’re like me, you love something sweet after your meal: moose tracks ice cream (my favorite), peanut butter sandwiched between 2 oreo cookies (think, the parent trap), the stash of dark chocolate kisses in the freezer (moms favorite… along with skinny cows), or sneaking your favorite piece of halloween candy (we all know we buy our favorite candy for the KIDS… right?). whatever your guilty pleasure is, a little demon always trails behind: high fat, high sugar, and high calorie content. yikes! sure, we can buy fat free and sugar free ice cream, choose the fruity alternative over the chocolatey one, and cut out desserts all together. but that’s no fun.

well i’ve got news for you! the title is no lie. today’s topic covers a dessert that’s easy peezy to make, delicious to eat, and under 100 calories (and not the kind that come in pre-packaged bags from the pantry). today’s post teaches you how to make 4 miniature low calorie, crunchy, amazing ice cream sandwiches.

ingredients:
- frozen fat free cool whip
    - for a seasonal treat, try mixing canned pumpkin with the cool whip (50/50 ratio)
- mini rice cakes (caramel, chocolate, apple cinnamon, etc)


directions:
make rice cake (ice cream) sandwiches using frozen cool whip filling.


how does this work? believe it or not, frozen cool whip tastes just like ice cream. and the miniature rice cakes prevent messy brown fingers from the soft chocolate wafer of a regular ice cream sandwich. instead, they offer a crunchy flair to an old-fashion favorite. if you have children, this is a great way to get them involved in the kitchen and the size is perfect for your mini me. remember, like always, alter the recipe as you like. if you’re a fan of peppermint, add some peppermint syrup and mini chocolate chips to the cool whip mixture. if you’re a fruit fanatic, add some mixed berries into the cool whip before freezing. if you’re one to switch up recipes for the season, I suggest the pumpkin filling alternative. and because one mini sandwich is around 25 calories each, you get to look forward to 4 ☺ happy cooking! … or should I say, indulging? i'd love to hear your comments!

Monday, October 11, 2010

baked brie

the holiday season is quickly rolling in. halloween will be here in 2 weeks, thanksgiving is near, and christmas will be here before you know it. what does this mean? a lot of parties with friends and family and a lot of food and drinking (hopefully, not a lot of weight gain). this brings me to the "blog season" of appetizers, finger food, seasonal dishes, and decadent drink recipes.



2 weeks ago, my boyfriend and i attended his grandmother's birthday party.  when we arrived at the party, there was a wide spread of fabulous appetizers, dips, and cheeses. everything was delicious, but one thing stood out that i have never seen before. baked brie. now, of course i love brie cheese; melt it on sandwiches or eat it on crackers. but brie baked with pie crust and jam? i had to try making this dish myself.


ingredients:
- 1 pillsbury pre-made pie crust
- 1 wheel of brie (i used light but we're all going to die someday... )
- jam (raspberry, cherry, blueberry, whatever you prefer)
- brown sugar
- 1 egg
- fresh apple slices
- crackers
jam and brown sugar not pictured in photo (kyle only had apples...)
directions:
lay pie crust flat on a greased cookie sheet. cut brie wheel in half, separating the bottom from the top. place bottom wheel of brie on top of pie crust. spoon 2-3 tablespoons of jam and a sprinkle of brown sugar on bottom wheel. place upper brie wheel on top to form a "brie sandwich." repeat jam and brown sugar on top, if you wish. wrap pie crust around cheese wheel, tearing off excess crust. brush beaten egg on crust. bake at 350 for 30 minutes or until golden brown.

serve with crackers and apples! remember... change the recipe up a bit! i'd like to try baked brie with my papa's homemade jalapeno pepper jelly and banana peppers for a spicier kick. YUM! happy cooking :)

Wednesday, October 6, 2010

i'm stuffed!

mexican food is probably my favorite thing in the entire world to eat. growing up in the south and spending 6 years in texas introduced me to the life of loving everything spicy, hot, firey, and nose-blowing good. frank's red hot or chipotle flavored tabasco is the way to go. i put it on EVERYTHING: eggs, pizza, tofu, vegetables, mac and cheese, italian lasagna (that's right), rice, hot dogs, chicken, potatoes... the list could continue for days. this leads us to mexican food.

how many of you have had homemade stuffed poblano peppers? i'm not talking about the sausage and rice stuffed pepps that usually promote italian pride. i'm talking about poblano, jalapeno, or anaheim peppers with beans, onions, sour cream, and cheese. YUM. these peppers have been my favorite side dish for a mexican meal ever since i was first introduced to this delicious recipe. or course, i put my own twists on the original recipe. 

ingredients: 
- poblano peppers (can also use anaheim or jalapeno peppers if you are feeling daring)
- black beans (healthier substitute for re-fried beans)
- sour cream
- red onion
- SEASONINGS: cumin, garlic, salt, pepper, red pepper flakes, whatever you want!
- cheese (cheddar or pepper jack)

directions: 
- slice peppers sideways for maximum surface area (you can also cut the top off and stuff them like traditional peppers)
- bake for 10 minutes at 350 to soften peppers a bit.. or don't, your choice.
- mash beans and mix with onions, sour cream, little bit of cheese, and seasoning
- remove peppers from oven and stuff softened peppers with mixture and place cheese on top for melting
- bake for about 10-15 minutes at 350 or 375 or put them on the grill

homemade cottage cheese enchiladas (saving that for another blog post), rice, and the star of the show, stuffed poblano peppers
i encourage you to alter the recipe and make it your own.  there are no specific measurements. this is rachel ray and peri style cooking here; dash of this, a scoop of that. you can also incorporate additional ingredients, including: corn, black olives, lime/lemon juice, jalapenos, cilantro, even rice if you like your side dishes a bit more filling. and of course, for the final touch, top with hot sauce :) happy cooking!

Monday, October 4, 2010

wonton wrappers: my new favorite discovery

whenever my sister and i go home to georgia, we have a special tradition we ALWAYS look forward to.  mom and the puppies pick us up at the airport along with our favorite menu. after about 5 minutes of catching up in the car, we immediately call our chinese place to order dinner.  by the time we get to the restaurant, our food is ready for pickup and we eat at home while watching oprah, dr. phil, and lifetime movies :) our favorite part? spend $20 and you get FREE CRAB RANGOON.


this leads me to my new favorite thing to cook with, wonton wrappers!! this amazing $3.00 package containing 48 wrappers allows for endless opportunities in the kitchen.  produce a variety of appetizers, pastas, and even main dishes! seriously, you can stuff them with anything.  topic today? BAKED CRAB RANGOON. this recipe is so simple.

- wonton wrappers
- 4-6 oz cream cheese (i use light)
- 2-4 green onions (chives) chopped
- 6 oz canned or packaged imitation crab
- a dollop of mayo and a splash of olive oil
- salt and pepper

#1: mix ingredients
#2: stuff wontons and fold
#3: bake 20 min at 350 degrees in greased muffin tins
(makes about 15-20 wontons depending on how full you stuff them)

wow, that was way too easy...


if you are like everybody, you would love something to dip these rangoons in, right? pick up some red sweet and sour sauce at your local chinese restaurant, buy some at the grocery store, or make your own variation.  i used a dip i made up (soy sauce, honey, garlic, and sriracha chili sauce). it was pretty good! 


other crazy wontons wrapper possibilities off the top of my head:
- greek wontons: lamb, olives, feta cheese, red onion
- smoked salmon wontons: smoked salmon, cream cheese, cucumber
- chili wontons: homemade chili, sour cream, cheddar cheese
- steak wontons: steak, blue cheese, red onion
- chicago wontons: hot dog, pickles, mustard, onion, gardinerra, tomato, cheese
- blt wontons: bacon, spinach, tomato, blue cheese
- ravioli: ricotta/cottage cheese, basil, tomatoes, mushrooms
- brie wontons brie cheese, apple, jelly, cranberries
- artichoke wontons: artichokes, cream cheese, spinach, garlic
- ham & swiss wontons... you do the math
- pizza wontons: mozzarella cheese, marinara sauce, your fav meat or veggies
- thanksgiving wontons: turkey, cranberry, walnuts, cream cheese (dip in gravy of course)
- dessert wontons: peanut butter and a square of chocolate

the possibilities are endless... come up with your own and surprise your relatives during the holidays. i even though of a pumpkin one for the fall. seriously, so fun and easy. happy cooking!

Monday, September 20, 2010

big ol' crockpot of mac 'n' cheese

last week, kyle informed me of an exciting event, a team-potluck at his work.  although im not attending, cooking, whether you eat it or not, is exciting! we began to brainstorm and our minds immediately went to crockpot mode, a perfect and affordable kitchen appliance that not only feeds a number of people, but also maintains heat for several hours.  just what we needed! since someone took one of his favorite dishes, buffalo chicken dip, he has decided to bring a gigantic crockpot full of mac 'n' cheesy goodness.  honestly, who doesn't like mac 'n' cheese? besides my friend Smizzy. he hates cheese. i know, so wrong.  the twist for kyle's mac? bacon (ya hillary... all for you!), red bell peppers, mushroom, rotel tomatoes, salsa verde... AND 5 DIFFERENT CHEESES! parmesan, pepperjack, sharp cheddar, cottage cheese, and finally, muenster. 


overall, this dish sounds amazing, right? so many great ingredients in one dish with lots of cheese. perfect! however, because this was a practice run, we were "trial-and-erroring" a bit.  the final outcome for this meal was a bit controversial.  on a scale of 1-10, i would have rated it a 4 or 5... ya, not that great. kyle, on the other hand, thinks "it wasn't awful. dude, it was good!"

overall, it would have been fabulous if it weren't for a couple mishaps.  one, i ruined it with too much mustard. that's right, mustard. i saw a couple of "recipe blueprints" that called for mustard. i thought, what the hay, lets try it! although i always say "use a heavy hand," with things you are unsure of, like mustard in mac 'n' cheese, and when cooking for a large number of people, i'd say... let's lighten the hand a bit. in addition, the mac was a little too mexican and not enough southern. don't get me wrong, mexican mac is amazing, but that's not the final outcome we wanted for this pot-luck.  it lacked the true southern good 'n' cheesy bacon taste.  thank god for practice runs. therefore, below is a "new and improved" recipe for the final crockpot mac 'n' cheese. thanks to practice runs, friday's potluck will be great :) go kyle.

ingredients/directions:
- 1 box macaroni or pasta of your choice (boil/cook prior to crockpot)
- 1 package of bacon (cooked/chopped prior to crockpot)
- 1 bell pepper (chopped)
- 1/2 package of fresh mushrooms or 1 can (chopped)
- CHEESE!! lots of cheese... whatever kind of you want (cut into cubes for easier melting)
- 1-2 cups of milk
- 1 can tomatos 
- 1-2 eggs- beaten
- LOTS of the following: salt, pepper, garlic powder
- sprinkle bread crumbs and parmesan on top right before serving

place into pot for about 2-3 hours on low/medium to melt. stir every 30 min or so. VOILA you have mac 'n' cheese in a crockpot... and youll have about 10 servings worth. REMEMBER: you can always cut the recipe in half if you don't want as much. but why not? that's why humans created freezers. and remember... this is a BLUEPRINT! take things out, add what you want, and make it your own :) happy cooking.

Thursday, September 16, 2010

an empty fridge? lets fill it!!

right now, my blog is an empty fridge... lots of white space, no ingredients for content or entertainment, and a blurry idea of what will soon occupy this empty square. the good news? we're going grocery shopping... and our cart is about to get crazy.

this is my goal for this food blog. i want to inspire readers and friends to produce great meals from everyday ingredients. my blog will take you through my personal philosophies of cooking... major belief; no boringness. we want flavor, spice, pizazz, and attitude. no holding the salt and pepper for your eaters to adjust. in the words of morton salt... when it rains, it pours. 

i have some general cooking philosophies i live by:
- NO MEASURING CUPS! this isn't baking. if it were, i would fail. baking is precise, predetermined, and demands a patient person... not to mention a timer. bottom line... i suck at baking. my old roommate katie r. can testify to this. i'm good at cooking. use measuring cups at first if you have to. you'll start learning to "eyeball" it. this saves dishes, time, and effort. except with rice... measuring cups are necessary with rice... BUTTT in order for me to share my non-recipe creations (literally, i always just throw stuff together. ask kyle), i'll make sure to list ingredients with a hopefully accurate estimate :)
 
- A RECIPE IS NOT A FINAL DISH. IT'S A BLUEPRINT: i never follow a recipe. i hate them. it limits you. a recipe is a starter. what you do with that blueprint and how you alter it is your creation. so be creative and add some extra personal flazor! you'll have fun with it and it will make you feel empowered that you thought of something cooler than betty crocker.

- BE FLEXIBLE WITH INGREDIENTS: so you don't have collard greens? use spinach, kale, or another green veggie. out of tomato sauce? mix a little tomato paste with water. dont want to use the fattening whipping cream for alfredo sauce? use sour cream and a little margarine. the key here is to use what you have and adjust to your preference. after all, this is your dish.

- START EXPERIMENTING WITH PRODUCTS: i was always scared of indian food. i had no clue what kind of spices to use nor what it was supposed to taste like. then my new roommate, deby, introduced me to curry powder and yogurt. bam. you have indian dishes. try adding unique products you would never think to use. for instance, i use a jar of baby food in a lot of my dishes. adds natural foods in a puree form. genius and cheap.

- TREAT EVERY DISH AS A "TRIAL" RUN: most of the time, I throw a million ingredients and spices together and hope it tastes good. usually... it tastes pretty good :) sometimes, it sucks... like homemade egg drop soup i tried to make one time. fail. if you treat each dish as a "practice," you can learn to perfect it more each time. maybe it needed more of something and less of another. or you want to put a fruity or spicy spin on it. no one is perfect and no dish is ever perfected. well... maybe.  the point is, treating dishes as a "trial" run allows for way more variations and a lot more experimentation.  

basically, i'm excited to share dishes and adventures in the kitchen. successes, inspirations, failures, and even exciting neighborhood eats i find fantasticly tasty. let's get some conversation flowing: comment, discuss, recommend! for people in my new place of living... can't wait for pot lucks and our weekly dinner :)  now lets get this egg crackin'.