Friday, October 31, 2014

Buffalo Hasselback Potatoes

Buffalo Hasselback Potatoes: Savory Sweet and Satisfying

I love the way these potatoes look and taste. Plus they are super easy to make. You can make just a few or a whole bunch depending on how many you need.

Buffalo Hasselback Potatoes
Ingredients:
4 russet potatoes
1 tablespoon olive oil
1 teaspoon black pepper
1 tablespoon unsalted butter, melted
2 tablespoon Frank's Red Hot Sauce
1/2 cup light sour cream
3 green onions, chopped

Directions:
Preheat oven to 400º F.

Cut thin slices down the length of each potato making each cut about 1/8 of an inch apart and stopping about 1/4 inch from the bottom. Rub each potato with olive oil and pepper.

Place potatoes on a baking sheet and bake for 1 hour or until potatoes are crispy on the outside and tender on the inside. Potatoes will fan out while baking.

While the potatoes are baking combined the melted butter and hot sauce. Once potatoes are done remove them from the oven and drizzle with hot sauce mixture. Return the potatoes to the oven and cook for 5 more minutes.

Remove potatoes from the oven and top with sour cream and green onions.

Enjoy!!!

Serves: 4
Calories:
Total Fat: g
   Saturated: g
   Polyunsaturated: g
   Monounsaturated: g
   Trans: g
Cholesterol: mg
Sodium: mg
Potassium: mg
Total Carbs: g
   Dietary Fiber: g
   Sugars: g
Protein: g
Vitamin A: %
Vitamin C: %
Calcium: %
Iron: %
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Idaho Potatoes.

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Thursday, October 30, 2014

Broccoli Turkey Grilled Cheese Sanwich


My family likes grilled cheese sandwiches, but I can never do a simple grilled cheese sandwich and they should know that by now. Thankfully they enjoyed this sandwich and I enjoyed the addition of healthy broccoli.

Broccoli Turkey Grilled Cheese
Ingredients:
1 cup small broccoli florets
1/4 cup water
1 cup finely diced turkey
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/3 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
8 slices wheat bread
2 tablespoon olive oil

Directions:
Place broccoli in a small microwave safe bowl and pour water over top. Microwave on high for 1-2 minutes or until tender. Drain the water and chop into smaller pieces.

In a large bowl combine the steamed broccoli, diced turkey, onion powder, garlic powder, black pepper, cheddar cheese and Parmesan cheese.

Divide the mixture between four slices of bread and place another slice of bread on top.

Heat a large nonstick skillet over medium low heat. Add in 1 tablespoon olive oil and tilt pan to evenly coat with the oil. Immediately place in the sandwiches and cover with a lid. Cook for 2-3 minutes or until bottom is golden brown. Carefully lift out sandwiches and add remaining tablespoon olive oil tilting pan to again coat with oil. Flip sandwiches and place back in pan. Cover and cook for 2-3 minutes or until bottom is golden brown.

Enjoy!!!

Serves: 4
Calories:
Total Fat: g
   Saturated: g
   Polyunsaturated: g
   Monounsaturated: g
   Trans: g
Cholesterol: mg
Sodium: mg
Potassium: mg
Total Carbs: g
   Dietary Fiber: g
   Sugars: g
Protein: g
Vitamin A: %
Vitamin C: %
Calcium: %
Iron: %
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cooking Classy.

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Wednesday, October 29, 2014

Old Fashioned Soft Pumpkin Cookies

Old Fashioned Soft Pumpkin Cookies: Savory Sweet and Satisfying

One weekend my husband told me that he was talking to a co-worker about their love of pumpkin and he mentioned the soft pumpkin cookies I have made before. He then asked if I could make them so he could bring some in to work and of course eat some as well.

It surprised me that I had completely forgotten about these cookies, because they are my husbands favorite cookie. He loves these so much! And what's not to love about a soft cookie with the perfect amount of pumpkin flavor.

Old Fashioned Soft Pumpkin Cookies
Ingredients:
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 350º F. Spray two cookie sheets with cooking spray and set aside.

In a large bowl combine the flour, baking soda, baking powder, cinnamon and nutmeg.

In the bowl of a stand mixer combine the sugar and butter until creamy. Add in the pumpkin, egg and vanilla and mix until combined. With mixer on low, slowly add in the dry ingredients and mix until combined.

Scoop out rounded tablespoons of dough and place on prepared cookie sheets about 1 inch apart. Bake for 15-18 minutes or until edges are firm. Cool on cookie sheets for about 2 minutes and then remove to a cooling rack to cool completely.

Enjoy!!!

*Adapted from unknown.
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Tuesday, October 28, 2014

Fresno Potatoes

Fresno Potatoes: Savory Sweet and Satisfying

These potatoes are a great combination of scalloped potatoes and a potato casserole. Perfect for a special occasion or an everyday meal you want to make a little special.

Fresno Potatoes
Ingredients:
3 pounds Yukon gold potatoes
9 slices turkey bacon
9 green onions, thinly sliced
1 1/2 cups milk
2 1/4 cups light sour cream
3 tablespoons all purpose flour
3 cups shredded cheddar cheese
black pepper
1/4 cup panko bread crumbs
5 tablespoons unsalted butter, melted

Directions:
Boil potatoes just until tender, but not cooked all the way through, about 15-25 minutes. Drain potatoes and cool slightly. Peel potatoes and cut into 1/4 inch thick slices..

Preheat oven to 350º F. Grease a 9x13 baking dish with cooking spray.

In a medium bowl combine the milk, sour cream and flour. Season to taste with black pepper.

In prepared baking dish lay a third of the potato slices down. Top with a third of the bacon, onions and sour cream mixture. Sprinkle with a third of the cheese. Repeat the layers two more times.

Sprinkle the top with panko and drizzle with melted butter. Bake uncovered for 30 minutes or until golden brown.

Serves: 10
Calories: 356
Total Fat: 20.3g
   Saturated: 11.7g
   Polyunsaturated: 0.2g
   Monounsaturated: 1.2g
   Trans: 0g
Cholesterol: 69.4mg
Sodium: 351.8mg
Potassium: 472.2mg
Total Carbs: 28.3g
   Dietary Fiber: 1.8g
   Sugars: 5.7g
Protein: 15.3g
Vitamin A: 19.4%
Vitamin C: 40.3%
Calcium: 32.6%
Iron: 5.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Alaska From Scratch.

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Monday, October 27, 2014

Green Beans in Bacon Cheese Sauce

Green Beans with Bacon and Cheese Sauce: Savory Sweet and Satisfying

These green beans are so easy to make and taste delicious. A winning combination in my book.

For this recipe I used my homemade condensed cheddar cheese soup which you can check out here. I also added my green beans in frozen since my crock pot cooks fast. You will have to decide whether you can add your green beans in frozen or thawed depending on how your crock pot cooks.

Green Beans in Bacon Cheese Sauce
Ingredients:
2- 16 ounce frozen French style green beans
1 can condensed cream of mushroom soup
1 can condensed cheddar cheese soup
3/4 cup chopped yellow onion
3/4 cup bacon bits
1/2 cup shredded cheddar cheese
1- 4 1/2 ounce can sliced mushrooms, drained
1/2 teaspoon black pepper

Directions:
Spray crock pot with cooking spray. Combine all ingredients together and pour into crock pot. Cover and cook on low for 4-6 hours or until green beans are tender.

Serves: 10
Calories: 257
Total Fat: 15.3g
   Saturated: 9.1g
   Polyunsaturated: 0.3g
   Monounsaturated: 2.8g
   Trans: 0g
Cholesterol: 45.7mg
Sodium: 431.6mg
Potassium: 294.7mg
Total Carbs: 16.7g
   Dietary Fiber: 2.6g
   Sugars: 2.6g
Protein: 11.2g
Vitamin A: 11.6%
Vitamin C: 9.2%
Calcium: 22.8%
Iron: 7.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home.

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Friday, October 24, 2014

Homemade Condensed Cheddar Cheese Soup

Homemade Condensed Cheddar Cheese Soup: Savory Sweet and Satisfying

It is not often that I come across a recipe that calls for canned condensed cheddar soup. But recently I did and so I found a homemade version and it worked perfectly.

This recipe is equivalent to 1 can of condensed cheddar cheese soup and can be substituted in place of the canned in any recipe.

Homemade Condensed Cheddar Cheese Soup
Ingredients:
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1 cup milk
1 cup shredded cheddar cheese

Directions:
In a medium saucepan melt the butter over medium low heat. Add in the flour and whisk until smooth and bubbly. Slowly add in the milk whisking the entire time. Continue to whisk and bring mixture to a gentle boil. Whisk until mixture has thickened. Remove from heat and stir in cheese until completely melted.

Enjoy!!!

Serves: 1 batch
Calories: 1,008
Total Fat: 78.9g
   Saturated: 50g
   Polyunsaturated: 2.7g
   Monounsaturated: 21.5g
   Trans: 0g
Cholesterol: 235mg
Sodium: 952.3mg
Potassium: 571.4mg
Total Carbs: 31.5g
   Dietary Fiber: 0.6g
   Sugars: 0.8g
Protein: 44g
Vitamin A: 48.1%
Vitamin C: 4.1%
Calcium: 126.7%
Iron: 11.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Meal Planning with Connie.

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Thursday, October 23, 2014

Pumpkin Oat Chocolate Chip Cookies

Pumpkin Oat Chocolate Chip Cookies: Savory Sweet and Satisfying

I discovered last christmas how much my husband likes chocolate chips cookies. So when I came across this recipe that combined his like of chocolate chip cookies and his love of pumpkin, I knew I needed to make them for him.

Pumpkin Oat Chocolate Chip Cookies: Savory Sweet and Satisfying

These cookies are a delicious combination of a pumpkin cookie and a chocolate chip cookie, with some oatmeal thrown in for good measure. A perfect fall cookie that I am sure I will be making again, since my entire family loved them.

Pumpkin Oat Chocolate Chip Cookies
Ingredients:
2 1/2 cups all purpose flour
1 1/2 cups quick cook oats
1 teaspoon baking soda
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup unsalted butter, softened
1 1/3 cups light brown sugar, packed
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups canned pumpkin
1 1/2 cups semi-sweet chocolate chips

Directions:
Preheat oven to 350º F. Line several cookie sheets with parchment paper or a slipmat and set aside.

In a large bowl whisk together the flour, oats, baking soda, cinnamon, nutmeg and ginger.

In the bowl of a stand mixer combine the butter, brown sugar and granulated sugar until mixture is creamy. Add in egg, vanilla and pumpkin and mix until combined. Set mixer to low and slowly add in the dry ingredients and mix until combined. Mix in chocolate chips and let the batter rest for 5-10 minutes, this give the oats some time to absorb the liquids so they do not spread out as much.

Scoop out 2 tablespoons of dough at a time and place on prepared cookies sheets. Place cookies about 2 inches apart, leaving room for some spreading. Bake for 12-14 minutes. Allow to cool for a few minutes on cookie sheet and then transfer to a cooling rack to cool completely.

Enjoy!!!

*Adapted from Cooking Classy.
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