Posts Tagged ‘Recipes’

These guys were good.  I hope you try them, at some point in time, and enjoy as much as Jared and I did…

 

Gather:

• 2 Large Vadillia Onions
• 2 Egg Whites
• 1/2 cup Sour Cream (I used FF, you use what you want)
• Garlic Spice
• Season Salt
• Pepper
• 1 cup oats

Prep

1. Preheat oven to 450 degrees.  Spray non-stick cookie sheet with Pam  Tip: I used a cooling rack on top of a cookie sheet and sprayed the cookie sheet.
2. Cut onion into 4 parts forming the rings.  Set aside.
3. In a small bowl, combine the egg white and sour cream and whisk together.  Add the garlic spice and season salt and continue to mix.
4. In a food processor, add oats and process until you get oat flour (or coarsely ground oats).  Put in shallow dish.
5. Separating the onion rings, dip a ring into the egg mixture then coat in ground oats.
6. Place the coated rings on the sheet/rack and bake for 30-40 minutes.  The time depends on your preferred level of crispiness.
7. Enjoy!

Sunday, Jared’s mom and aunt came over semi-last minute for lunch and to see the house. I was delighted to have them over and they are good fun company. I wanted to make them something to take home, but was pressed with time to clean, bake, get ready, and get a workout in…

When I was at McGinnis Sisters I spied this cookie mix that I thought I would doctor up…

I’m not a huge fan of the Barefoot Contessa baking show, and Ina Garden(?)’s cooking doesn’t generally thrill me (though some of her drinks do), I was in a hurry and wanted something fast.

So I threw together this baking mix with the addition of about 1/4 c pnut butter chocolate chips leftover from my granola cookies…

The Martha Stewart baking mat I got on sale is perfect because a.) I don’t have a cookie scoop (insert sad face) and gives you circles to space and shape the cookie and b.) it makes them not stick!

They came out perfectly sized and were easy to package as such…

I had to try one (in fact, 1.5), as the mix yielded 24 cookies.

They were good, good enough to give as a gift. The pecans were not the predominant flavor, as I would have hoped. The chips give it a nice little pop, but the brown sugar highlighted the flavor. Also, the raisins were so good. They were juicy and flavorful and I ate another half one just for the raisin taste. All in all, not bad for a mix to throw together for the occasion as such.

Some other eats from the past few days…

Leftover pizza and salad which included a baby tomato from my failed container garden…

There’s the lil guy, for perspective atop, my Santoku knife

Waffle, minus the banana… brekkie yesterday

Dinner last night had a lot of potential, but my fries were not cooked enough…

I had a hankering for a BTL. Though I admit I’ve never had a real BLT (gasp), I made us some with Naan we picked-up at Costco. I made mine with faux-bacon, another first. I will admit, half of eating is visual and the faux-bacon looked like something Ambrose would eat, not a human. But I tired it anyway. I used a fresh tomato, romaine lettuce and mayo. The warm toasted flat bread with the cool veggies and mayo made it delish. The fries needed more time to cook, and sadly weren’t great, but I usually just make mine with a touch of EVOO, southwest seasoning and cinnamon. Again, usually pretty good this way, but only when the sweet potatoes are cooked fully. This is my fault, they were pre-cut so I thought they’d cook faster and the one I did try was cooked, but they all weren’t. Oh well, next time…

Recipe: Chewy Crunchy Granola Cookies

I’ve been wanting to make a granola cookie for far too long. I wanted something chewy and soft, but also something with a crunch from granola. I’m getting there, here’s the first try…

Ingredients

• 2 cups Hodgson Mills Insta-Bake mix
• 2 eggs
• 3/4 cup butter*
• 1 tsp vanilla
• 1 cup packed brown sugar
• 1/2 cup oats
• 1 cup granola
• 1 cup raisins
• 1/4 cup chocolate morsels (or morsels of your liking

1.) Preheat oven to 350 degrees. Cream butter, sugar, eggs, and vanilla until light and fluffy. *Note: I used one sick of a butter blend and the other 4 tbsp. were Smart Balance. You can forgo the yolks, if you wish.
2.) Add the baking mix and blend.
3.) I combined the remaining ingredients in a large measuring up and stired in with a spatula. For my granola, I used Bear Naked Fit, which I picked-up at Costco

4. Place on baking sheet and bake off for 10-12 minutes. They will spread.

All Purpose Pasta Sauce

Yesterday, I made Lasagna, and I wanted something more than a jar of sauce. Giant Eagle had many of the items I used on sale.

Ingredients:
-1/2 red onion, chopped finely
-one zucchini, grated
-1 generous tbs garlic (fresh, or refrigerated), minced
-1/2 tsp red pepper flakes
-1/2 tsp parsley/oregano
-8 oz Italian sausage (omit to make vegetarian)
-Smidge olive oil
-28 oz crushed tomatoes
-28 oz tomato sauce

1.) Saute onion and garlic in olive oil until onion is translucent. Add italian sausage (I used 1/2 a roll) and crumble with spoon. Can be crumbled rough or fine. Cook stirring.

2.) Meanwhile, heat your Crock Pot on high and add the cans of tomato. Here, I snuck in some extra red pepper and garlic. Stir.

3.) When almost brown (meat needn’t be cooked completely, but should be about 70% done), add your meat (or veggie) mixture to the Crock Pot. Stir. Cover and simmer on high for about 2 hours.

4.) Taste. Say yum.

Healthy Chicken and Vegetable Pot Pie

• 2  boneless, skinless chicken breasts (omit for vegetarian recipe)
• 1 tablespoon olive oil (or sprays on a pan)
• 1 onion, chopped
• 4 carrots, diced
• 2 baby potatoes, chunked
• 3 tablespoons all-purpose flour1/2 cup whole wheat flour
• 1 can chicken (or vegetable broth) 16 oz chicken broth
• 2 cups 1 percent milk1 large spoonful plain yogurt
• 1 cup frozen peas
• kosher salt and black pepper
• 1 small can frozen biscuits

• Heat oven to 400  degrees. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.

• Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and veggies and cook until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

• Add the broth and milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.

• Lay the biscuits (or crust) on top, pressing to seal. Cut several vents in the crust.(or cover with foil if using biscuits). Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.  If using biscuits, take off foil with ten minutes left to bake.
  

Edit: Here is my second attempt with the new ingredients.