Chocolate Cherry Granola Bars

This is adapted from a Barefoot Contessa Recipe.   It is very good, very easy, and makes a lot!  I take these to work occasionally, and they are gone in hours.

• 3 cups old-fashioned oatmeal
• 1 cup chopped walnuts
• 1 cup shredded coconut
• 1/2 cup protien powder
• 3 tablespoons unsalted butter
• 2/3 cup orange blossom honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1 c dried cherries
• 1/2 c mini chocolate chips

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or wax paper.

Toss the oatmeal, walnuts, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the protien powder.


Reduce the oven temperature to 300 degrees F.


Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.

Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the cherries and chocolate and stir well.


Pour the mixture onto the baking sheet  lined with parchment paper.   Wet your fingers and lightly press the mixture evenly into the pan.

Bake for 15 to 20 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Beer Cheese Fondue

This is a perfect date meal for the man in your life.  Throw on your favorite dress, whip this up, and suprise him at the door.   It takes beer and cheese and makes a delicous, fun, at home dinner date.  

Beer Cheese Fondue

• 1 clove garlic, halved
• ¾ c amber ale (I use Newcastle)
• 2 c. shredded Swiss cheese
• 2 c. shredded sharp cheddar cheese
• 1 tbsp. flour
• 1 tsp hot sauce (less or more to taste)

• Rub inside of Fondue Pot or pan with garlic.
• Coat Cheese with Flour.
• Add beer to fondue pot, heat slowly.
• Slowly add cheese to beer mixture by the handful.   Use a silicone whisk to incorporate the cheese.
• Stir constantly until cheese is melted.
• Stir in hot sauce.
• Dip cubed French bread, Apples,  Bell Pepper Slices, and Kielbasa

Tips:

*Only use freshly shredded cheese, if you use pre-shredded it already has ingredients added that prevent it from sticking from one another.  

*Use cheeses out of your grocer's specialty case that are flavorful and rich.   Try a 12 month aged sharp and a good swiss.

*I like to use whole grain french bread, pepper slices, and turkey kielbasa, but add whatever you want.  Chicken, shrimp, and veggies, are all good choices.  

*You don't have to have a fondue pot to make this!  In a pinch we made fondue in a rice cooker one night and use chopsticks to dip the bread.   Be Inventive!

Strawberry Cheesecake Ice Cream

Spring is upon us, its time to enjoy frozen treats and fresh fruits!  What better way to enjoy the fruits of the spring than in a creamy, sweet treat.   Enjoy any season berry in this versatile Ice Cream.

Strawberry Cheesecake Ice Cream

1 lb Fresh Strawberries (stems removed) or your favorite berry

1 tbl refined sugar

1 tsp lemon juice

2 tbl unsalted butter

8 oz cream cheese (softened)

1 c 2% milk (softened)

1 tbl lemon juice

3/4 c sugar

1/8 tsp salt

1/2 c heavy whipping cream

1. Combine Strawberries, sugar, and lemon juice in food processor until pureed.   Set aside.

2. Beat cream cheese and butter with a stand mixer for 3 minutes until whipped.

3. Add sugar and whip for 2 additional minutes.

4. Slowly add lemon juice, milk, salt, and whipping cream until blended.

5.  Add cream mixture to an ice cream maker using manufacturer's directions.

6.  When Ice Cream is frozen, slowly drizzle in strawberry mixture.   Immediatley put in freezer proof container and freeze for 1 hour.  

Chicken Veggie Quesadilla and Avocado Salsa

This is a wonderful weeknight dish that is healthy, and you can sneak veggies in to something your family will love.  The Avocado Salsa is a perfect, healthy accompaniment; it’s a cross between your typical salsa and guacamole.   Feel free to add your own flavor! 

Quesadilla:

6 Low Carb Whole Wheat Tortilla Shells

1 lb Chicken (cut into bite sized pieces)

1 zucchini squash diced

1/2 large sweet onion diced

1/2 large green bell pepper diced

1 tbl olive oil

1 c pepper jack cheese (or Monterey Jack)

Avocado Salsa:

1 hass avocado (roughly chopped)

1 small vine ripened tomato (diced)

¼ c finely diced onion

1 tsp finely diced Serrano pepper

1 minced garlic

1 tsp lime juice

½ tsp salt (or more to taste)

1.      Heat olive oil in a large pan.  Add onion and cook for 3 minutes.  Let the onion set, do not continuously stir the onions in the pan.  Toss the onions and add the zucchini.  Let cook for 3 additional minutes.  Onions should start to brown. 

2.      Push the veggies to the sides of the pan and place the chicken in the middle.   Cook the chicken for 4 minutes on both sides or until done.   Place the chicken mixture in a small bowl.

3.      Place 1 tortilla in pan and add 1/3 of chicken mixture plus 1/3 c cheese, top with tortilla.  Cook until cheese is melted and cooked through.   Using very large spatula flip and cook on other side for 1 minute.   Repeat on remaining 2 quesadillas.

Salsa:

Combine all ingredients in a small bowl.   If you do not want to add spice, you can leave out the Serrano peppers.   Add salt as you would like.   Serve Immediately!

Total Prep Time: 15 minutes

Total Cook Time: 10 minutes

Serves: 3



Spring Cupcakes

 It's that time of year!  Flowers are blooming and the weather is getting warmer.  It's a perfect time to make flower cupcakes.   I made these for a good friend's birthday and they were a hit!

Use your favorite cupcake and icing recipe and then decorate using the below directions:

Ingredients:
24 Large Marshmallows
Fine Colored Decorating Sugars
Chocolate Frosting

Tools Needed:
Ziploc Bag
Wilton #3 tip and attachment
Kitchen Scissors

• Cut each marshmallow into 4 equal parts.
• Using the colored sugars, coat one side of each cut marshmallow (sticky side).
• Place 4 marshmallow pieces on each cupcake equidistant from one another in a flower pattern.  Decorate each cupcake in the same manner.
• Scoop chocolate frosting into the plastic bag.  I find it helpful to place the plastic bag on a drinking glass and fold down slightly.  Once filled, ensure that top is completly sealed.   Cut small slit in side of plastic bag and attach tip.
• Make a large dot in the center of each cupcake, to finish the flower.

Adapted from Betty Crocker Cupcake cookbook.
  

A Pancake that will Impress- Ebelskivers

If you want an impressive, delicous breakfast for company, or just want to make an extra special Sunday Morning breakfast, this recipe is for you.    You will need to purchase an ebelskiver pan to make these delish filled pancakes.  The recipe below is like a delish cinnamon roll, made into a bite size

pancake.   There are a lot of steps, but making these delish pancakes should only take you 30 minutes from start to finish.   Follow the steps closely, and do not skip any steps.

I adapted this recipe from Ebelskivers, by Kevin Crafts. 

Cinnamon Roll Ebelskivers:

Batter:

1 c all purpose flour
1 1/2 tsp sugar

1/2 tsp baking powder

1/4 tsp salt
3 tsp cinnamon
1/2 tsp Nutmeg
2 eggs, seperated
1 c milk (I used 2%)
2 tbl unsalted butter (melted & cool)

1/2 tsp vanilla extract

Filling:
3/4 c whipped style Philadelphia cream cheese (at room temperature)
3 tsp confectionar's sugar
1 tsp vanilla extract

Topping:
1/2 c Unsalted Butter (melted)
1/2 c brown sugar

1. In a small bowl, combine all filing ingredients using a rubber spatula.   Set Aside
2. In a medium bowl combine all dry batter ingredients with a wire whisk.
3. In a small bowl, combine 2 egg yolks, milk, cooled butter, and vanilla
4. Mix wet and dry ingredients with wire whisk until combined.  The mixture will be runny and slighly lumpy.
5. Place 2 egg whites in a mixer with whisk attachment.   Beat eggs until they are stiff, but not
   
   dry.
6. Meanwhile place ebelskiver pan over medium heat. 
7. Gently fold egg whites into prepared batter.  Use immediatley.
8. Brush wells with unsalted butter.
9. Add 1/2 tsp of brown sugar into each well.  Let the sugar cook until slightly melted (2-3 minutes)
10. Working around the pan, place 1 tbl of batter into each well. 
11. Working around the pan (in the same order), place 1 tsp of cream cheese mixture in each well.
12. Working around the pan (in the same order), place 1 tbl of batter in each well.
13. Cook 2-3 minutes or until the bottoms of the pancakes are done.
14. Working around the pan in the same order, slowly flip the ebelskivers to cook the tops.  Use an ebelskiver tool or 2 knives to flip the ebelskivers.
15. Cook each pancake an additional 1 minute.
16. Serve immediatley.

Tips:

• Complete all steps in the correct order.  
• Work quickly and remember to start in the same order when completing the steps.
• Do not have the pan on too high of heat, the pan will heat quickly.

Quick, Delish Asian Fish

This is one of my favorite weeknight go-to recipes for a healthy, delish meal.  This sauce and chopping the vegetables will take 10 minutes to prep and  then 20-30 minutes to cook. The earthy tones of the mushrooms pairs well with the soy sauce and sesame oil.   When you add the green onions, it really rounds out the dish. 
Pair the fish with some steamed green beans and healthy whole grain (brown rice or quinoa) and you have a healthy, delish meal!

2 cups sliced shiitake mushroom caps
2 Large Fish Fillets (I like to use Salmon, but pick your favorite fish)
1 cup chopped green onions
2 1/2 Tbl Sesame Oil (divided)
2 Tbl soy sauce
1 Tbl Rice Wine Vinegar
1 teaspoon white pepper
2 teaspoons bottled ground fresh ginger
1 teaspoon bottled minced garlic

1. Heat ½ Tbl sesame oil in a large nonstick skillet over medium-high heat. Saute Mushrooms 1-2 minutes, or until lightly brown on edges.
2. Whisk  2 tbl of Sesame Oil, Soy Sauce, Rice Wine Vinegar, & remaining ingredients.
3. Lightly coat bottom layer of 2 qt glass baking dish with i tbl of  mixture.
4. Layer mushrooms, fish, then chopped green onions.
4. Pour remaining mixture over Fish.
5. Cover casserole dish with Aluminum Foil. Bake, covered, at 350° for 20 minute or until fish is done.  Cooking time will vary with cut of fish.

My favorite breakfast casserole

I'm going to start out this blog with a recipe that is rather atypical of my normal cooking style.   This recipe is full of butter, red meat, and lots of cholesterol laden cheese and eggs.   The thing is, the final result is really delicous and I find that for a pot-luck or get together there is never a piece left.  Oh- and the best thing, you make it the day before, let it set overnight and just pop in the oven the day of your brunch... enjoy.  

1 pound hot pork sausage
1 lb, 4 oz of wheat pre-sliced bread (not honey-wheat)
Spreadable Butter
3 cups extra sharp shredded Cheddar cheese
6 eggs
4 cups milk (I use skim, feel free to use a higher fat content if you would like)
1 teaspoon salt
½ teaspoon white pepper
1 teaspoon ground dry mustard
1/2 c finely minced onion
1/2 tsp garlic powder

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Lightly butter each slice of bread and then remove crusts.
Layer 10 slices of bread, 1/2 sausage, 1 1/2 cups of Cheddar cheese, remaining Bread, and 1/2 Sausage, in a lightly greased 7x11 inch baking dish.
In a bowl, beat together the eggs, milk, and remaining ingredients. Pour the egg mixture over the bread.
Finish the casserole by sprinkling remaining cheese over the eggs.
Cover, and refrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees F.
Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Let stand 10 minutes.
Cut into squares and serve warm..

New Restaurant Reviews!

I have posted 3 new restaurant reviews on Trip Advisor.   Check them out!

Charlotte, NC Kabuto Sushi
http://www.tripadvisor.com/ShowUserReviews-g49022-d398737-r101646886-Kabuto_Japanese_Steak_House-Charlotte_North_Carolina.html

El Segundo, CA
http://www.tripadvisor.com/ShowUserReviews-g32341-d610503-r101647654-Second_City_Bistro-El_Segundo_California.html

Irvine, CA
http://www.tripadvisor.com/ShowUserReviews-g33182-d1069423-r101648474-Lazy_Dog_Cafe-Torrance_California.html