Friday, March 27, 2015

Jalapeño Popper Cheesy Garlic Bread

Jalapeño Popper Cheesy Garlic Bread: Savory, Sweet and Satisfying

On bite of this bread and I had no interest in the rest of dinner. I believe I served it with some sort of pasta but do not really remember. All I remember is how good this bread was and that I wanted to keep eating more and more of it. It is so delicious and perfectly spicy.

Jalapeño Popper Cheesy Garlic Bread
Ingredients:
1 loaf Italian bread
1/2 cup unsalted butter, melted
2 teaspoons garlic powder
4 ounces reduced fat cream cheese, softened
1/2 cup light sour cream
1/2 cup pickled jalapeños, divided
1 1/2 cups shredded mozzarella cheese

Directions:
Preheat oven to 400º F. Line a baking sheet with a slipmat or parchment paper.

Cut the loaf of bread in half lengthwise and place on prepared baking sheet cut side facing up. Brush both pieces of bread with melted butter and sprinkle with garlic powder. Cover with a piece of aluminum foil and bake for 5 minutes.

Meanwhile, set aside 1/4 cup of the jalapeños and chop the rest. In a medium bowl combine the cream cheese, sour cream and chopped jalapeños.

When the bread is done, spread the jalapeño mixture evenly between the two pieces of bread. Top each piece of bread evenly with shredded mozzarella cheese. Place reserved jalapeños on top of the cheese. Place the bread back in the oven, uncovered, for 2-4 minutes or until the cheese is melted. Remove from the oven and cool for a few minutes before cutting and serving.

Enjoy!!!

Serves: 8
Calories: 382
Total Fat: 27.8g
   Saturated: 14g
   Polyunsaturated: 0.6g
   Monounsaturated: 4.4g
   Trans: 0g
Cholesterol: 62.3mg
Sodium: 708.7mg
Potassium: 26.5mg
Total Carbs: 33.4g
   Dietary Fiber: 1.7g
   Sugars: 2.3g
Protein: 13.9g
Vitamin A: 16.9%
Vitamin C: 2.2%
Calcium: 18.5%
Iron: 12.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Crunchy Creamy Sweet.
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Thursday, March 26, 2015

Totchos

Totchos: Savory Sweet and Satsifying

Totchos are a wonderful thing and I wish I had discovered them sooner. Essential you have nachos, but with tater tots instead of tortilla chips. Such a delicious combination. If you have never tried Totchos, I suggest you do so, they are so worth it.

Totchos
Ingredients:
28 ounces extra crispy tater tots
6 medium tomatoes, divided
pinch black pepper
4 cloves garlic
1 small yellow onion
1 jalapeño pepper
1 1/2 cups fresh cilantro
1 tablespoon fresh lime juice
7 ounces chorizo sausage
8 ounces extra sharp cheddar cheese, shredded
1 tablespoon cornstarch
12 ounces evaporated milk
2 teaspoons hot sauce
4 green onions, thinly sliced

Directions:
Cook tater tots in the oven according to the package directions.

Finely dice 1 tomato and toss with a pinch of black pepper. Place in a mesh strainer to drain and set aside.

Cut remaining tomatoes in half and place, cut side up, on a foil lined baking sheet. Peel garlic, leave whole and place on baking sheet. Peel onion, cut in half and place on baking sheet. Remove stem from jalapeño, slice jalapeño in half, leaving seeds in and place on baking sheet. Broil until everything is completely tender and blackened on the top. Transfer to a blender or food processor and add cilantro and lime juice, blending until smooth. Season with black pepper if desired and set aside.

Cook chorizo in a small skillet over medium heat, stirring occasionally until browned and crisp, about 4 minutes. Transfer to a paper towel lined plate to drain. Set aside.

In a large bowl combine the shredded cheese and cornstarch. Transfer to a medium saucepan and add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly until completely melted and thickened, about 5-10 minutes. If desired, use remaining evaporated milk to thin cheese sauce to desired consistency.

Divide tater tots evenly between 4 plates. Top with desired amount of salsa, cheese sauce, chorizo, drained tomatoes and green onions.

Enjoy!!!

Serves: 4
Calories: 485
Total Fat: 28.9g
   Saturated: 3.5g
   Polyunsaturated: 3.5g
   Monounsaturated: 9.2g
   Trans: 0g
Cholesterol: 54.8mg
Sodium: 908.1mg
Potassium: 1,027.4mg
Total Carbs: 40.2g
   Dietary Fiber: 4.4g
   Sugars: 8.5g
Protein: 17.3g
Vitamin A: 25.7%
Vitamin C: 42%
Calcium: 33.4%
Iron: 9.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Serious Eats.
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Wednesday, March 25, 2015

Spaghetti Pizza Bake

Spaghetti Pizza Bake: Savory Sweet and Satisfying

A flavorful combination of spaghetti and pizza all in one casserole.

Spaghetti Pizza Bake: Savory Sweet and Satisfying

My family enjoys this delicious casserole with some garlic bread and sometimes a salad for a more complete meal.

Spaghetti Pizza Bake
Ingredients:
2 pounds ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon black pepper
1 package whole wheat spaghetti noodles
2 eggs
3/4 cups milk
2- 28 ounce jars meatless spaghetti sauce
pepperoni slices
1 1/2 cups sliced mushrooms
1- 6 ounce can sliced black olives
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.

Break spaghetti noodles into thirds and cook pasta according to package directions. Rinse with cold water and drain.

In a large skillet, over medium heat, cook ground turkey, onion and garlic until turkey is done. Drain if needed. Stir in pepper and set aside.

In a large bowl combine the eggs and milk very well. Add in the spaghetti and stir to mix. Transfer to prepared baking dish. Top with spaghetti sauce, then beef mixture, cover the casserole with a layer of pepperoni. Sprinkle with mushrooms then olives and top with cheese (baking dish will be full). Bake uncovered for 40-45 minutes.

Enjoy!!!

Notes:
I use my homemade spaghetti sauce to help greatly reduce the amount of sodium in this dish.

Serves: 12
Calories: 356
Total Fat: 17g
   Saturated: 2.6g
   Polyunsaturated: 0.4g
   Monounsaturated: 3g
   Trans: 0g
Cholesterol: 116.7mg
Sodium: 218.1mg
Potassium: 340.1mg
Total Carbs: 16.8g
   Dietary Fiber: 2g
   Sugars: 1.8g
Protein: 24.4g
Vitamin A: 4.4%
Vitamin C: 6.1%
Calcium: 10.2%
Iron: 8.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home's Casserole Cookbook.

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Tuesday, March 24, 2015

Puppy Bun

Puppy Bun: Savory Sweet and Satisfying

Puppy Bun: Savory Sweet and Satisfying


These puppy buns are cute, have several different uses and are not too hard to make. I used them as a hog dog bun and my daughters thought it was so cute and looked like the puppy was holding a bone. You could also cut the buns completely in half and use them to make a burger or a sandwich.

Puppy Bun
Ingredients:
1 recipe for rolls or buns
black beans, drained

Directions:
Prepare dough according to directions. After the dough is done rising divide it into about 10 pieces, the number of pieces will depend on the amount of dough your recipe makes.

Roll each piece into an oval shape. Using kitchen scissors, cut a slit on either side of the oval to create the ears and gently pull them out to the sides to create a bit of separation. Place the buns onto a greased baking sheet and let rise until about doubled in size.

Once buns have doubled in size place black beans on for the eyes and nose. Bake according to recipe directions, until golden brown.

Enjoy!!!

*Adapted from Canadian Savers.
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Monday, March 23, 2015

Toffee Banana Bread

Toffee Banana Bread: Savory Sweet and Satisfying

I wonder how many different ways someone can use up ripened bananas? It seems like I have made so many different banana breads and other baked goods with ripened bananas. This banana bread is the latest in a long line of banana baked goods. The bread is moist with a subtle toffee flavor.

Toffee Banana Bread
Ingredients:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tablespoon vanilla extract
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1 single serve container of plain Greek yogurt (about 5 ounces)
3 ripe bananas
1 cup toffee bits

Directions:
Preheat oven to 350º F. Spray a 9x4 loaf pan with cooking spray and set aside.

In a large bowl combine the melted butter and both sugars. Add in vanilla and eggs and mix just until combined.

In a medium bowl combine the flour and baking soda. Add dry ingredients into wet ingredients and mix just until combined.

Fold in the bananas, Greek yogurt and toffee bits. Pour batter into prepared loaf pan and bake for 55-65 minutes or until an inserted toothpick comes out clean.

Enjoy!!!

Serves: 12
Calories: 402
Total Fat: 23.1g
   Saturated: 0.8g
   Polyunsaturated: 0.8g
   Monounsaturated: 4.3g
   Trans: 0g
Cholesterol: 82.6mg
Sodium: 200mg
Potassium: 191mg
Total Carbs: 44.5g
   Dietary Fiber: 1.3g
   Sugars: 25.2g
Protein: 4.8g
Vitamin A: 10.6%
Vitamin C: 4.3%
Calcium: 3.2%
Iron: 7.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Confessions of a Baking Queen.
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Friday, March 20, 2015

Ricotta Pancakes with Berry Coulis Whipped Cream

Ricotta Pancakes with Berry Coulis Whipped Cream: Savory Sweet and Satisfying

There are a few things that are good about these pancakes. They are a firmer pancake, which makes turning them super easy. The cornmeal adds a bit of texture to the pancakes. The lemon zest adds a pop of freshness.

There is one things that is amazing about these pancakes, the Berry Coulis Whipped Cream! This topping really makes these pancakes.

Ricotta Pancakes with Berry Coulis Whipped Cream
Ingredients:

Berry Coulis
1 cup fresh or frozen berries
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 cup heavy whipping cream

Pancakes
1 1/2 cups all purpose flour
1/2 cup cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
2 eggs
1 1/4 cups milk
1/2 cup part skim milk ricotta cheese
2 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon honey
1 teaspoon vanilla extract
lemon zest from 1/2 of a lemon


Directions:

Berry Coulis
In a small pan, over medium low heat, combine the berries and sugar. Bring mixture to a simmer and cook  for 10 minutes, stirring occasionally. Transfer mixture to a food processor or blender and puree. Strain through a sieve and refrigerate until needed.

When ready to serve pancakes, add lemon juice to berries and stir to mix. Beat the whipping cream until stiff peaks form and then very gently fold in the berry coulis, but do not completely combine.

Pancakes
In a large bowl, combine the flour, cornmeal, sugar, baking powder and lemon zest.

In a medium bowl combine the eggs, milk, ricotta, butter, honey and vanilla.

Add the wet ingredients to the dry ingredients and stir just until combined.

Place 1/4 cup pancake batter onto a preheated griddle and cook until the bottom is lightly browned. Flip pancakes and cook until other side is lightly browned.

Top pancakes with berry coulis whipped cream.

Enjoy!!!

Serves: 6
Calories: 471
Total Fat: 22.8g
   Saturated: 2.3g
   Polyunsaturated: 1.3g
   Monounsaturated: 6.5g
   Trans: 0g
Cholesterol: 142.9mg
Sodium: 521.9mg
Potassium: 244.7mg
Total Carbs: 58.5g
   Dietary Fiber: 2.3g
   Sugars: 13.2g
Protein: 11.1g
Vitamin A: 20%
Vitamin C: 4.2%
Calcium: 15.9%
Iron: 12.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cooking Melangery.
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Thursday, March 19, 2015

Peanut Butter Chip Banana Oatmeal Cookies

Peanut Butter Chip Banana Oatmeal Cookies: Savory Sweet and Satisfying

These cookies taste just like banana bread, but in the form of a delicious cookie. A perfect and delicious way to use up those ripe bananas.

Peanut Butter Chip Banana Oatmeal Cookies
Ingredients:
2 cups all purpose flour
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
1 1/2 teaspoon vanilla extract
2 medium ripened bananas, mashed
1 cup old fashioned rolled oats
2 cups peanut butter chips

Directions:
Preheat oven to 375º F. Spray two baking sheets with cooking spray or line with slip mats and set aside.

In a medium bowl whisk together the flour and baking soda.

In a large bowl beat together the butter and both sugars on medium heat until combined and fluffy. Reduce heat to low, add in egg and vanilla and beat until combined. Mix in banana. Add in flour and mix just until combined. Stir in oats and peanut butter chips.

Scoop out cookies dough and place on prepared baking sheets about 2 inches apart. Bake for 12-13 minutes or until they start to turn golden brown. Transfer to a cooling rack to cool.

Enjoy!!!

Notes:
You can substitute chocolate chips in place of the peanut butter chips.

*Adapted from Six Sisters' Stuff.
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