Thursday, March 5, 2015

Jalapeño Cheddar Parmesan Cornbread Muffins

Jalapeño Cheddar Parmesan Cornbread Muffins: Savory Sweet and Satisfying

I have to admit these muffins are not quite as good as my Jalapeño Cheddar Cornbread Muffins. They are not as spicy, in fact the only spice I got from these muffins is when I bit into the jalapeño on top.

However these muffins, came out in a nice muffins form, unlike my other jalapeño cornbread muffins and I love the jalapeño slice on top, such a nice touch.

The worst thing bout these muffins is they only make 11..... 11. The fact that they only make 11 and not 12 drives me nuts. I tried to spread the batter out to make 12, but then the muffins would of been too short. So 11 muffins I made. Oh well, even though they only made 11, they still tasted good.

Jalapeño Cheddar Parmesan Cornbread Muffins
Ingredients:
1 cup all purpose flour
1 cup cornmeal
1 tablespoon baking powder
black pepper, to taste
6 tablespoons unsalted butter, melted and slightly cooled
1 cup buttermilk
2 tablespoons honey
2 large eggs
3 jalapeños
1/2 cup grated parmesan cheese, plus more for topping
1/2 cup shredded sharp cheddar cheese, plus more for topping

Directions:
Take the jalapeños and slice until you have 11 slices, then carefully remove the seeds. Take the remaining jalapeños and seed them and dice them.

Preheat oven to 400º F. Spray 11 spots of a muffin tin with cooking spray and set aside.

In a large bowl combine the flour, cornmeal, baking powder and pepper.

In another large bowl whisk together the buttermilk, honey and eggs. Slowly whisk in the melted butter. Pour wet ingredients over dry ingredients and stir just until combined. Add in the jalapeños, parmesan and cheddar cheeses. Gently mix.

Divide batter evenly between the 11 spots in the prepared muffin tin. Place 1 jalapeño on each muffin and slightly push down into the batter. Top with additional parmesan and cheddar cheese.

Bake for 12-15 minutes or until and inserted toothpick comes out clean. Remove muffins from muffin tin and cool on a cooling rack.

Enjoy!!!

Serves: 11
Calories: 238
Total Fat: 12.8g
   Saturated: 0.8g
   Polyunsaturated: 0.8g
   Monounsaturated: 3.6g
   Trans: 0g
Cholesterol: 71.4mg
Sodium: 408.6mg
Potassium: 111.1mg
Total Carbs: 22.2g
   Dietary Fiber: 1.7g
   Sugars: 4.5g
Protein: 8.9g
Vitamin A: 8.3%
Vitamin C: 0.4%
Calcium: 20.3%
Iron: 7.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.
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Wednesday, March 4, 2015

Breakfast BLT


One of my husbands favorite sandwiches is a BLT. So when I came across a breakfast version, I knew I had to make it for him and I was so glad I did. The toasted English muffin, the crispy bacon, the roasted tomato, the peppery arugula and a runny egg; absolutely delicious!

Breakfast BLT
Ingredients:
4 Roma tomatoes, cut in half lengthwise
1 tablespoon olive oil
1 teaspoon thyme leaves
1/2 teaspoon black pepper
4 slices turkey bacon
4 eggs
4 English muffins, split and toasted
1 cup arugula leaves
miracle whip

Directions:
Preheat oven to 400º F.

Arrange the tomatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with thyme and black pepper. Roast for 25-30 minutes or until the tomatoes are very tender and shrunken. Remove from pan and set aside.

In a skillet, over medium high heat cook bacon until crispy on both sides. Transfer to a paper towel lined plate.

Reduce heat to medium and add in any additional olive oil to the bacon fat to equal 2 tablespoons combined. Crack the eggs into the pan, doing it in batches depending on the size of your pan, and cook for 2-5 minutes depending on how runny you want the eggs. Remove the eggs.

To assemble the sandwiches place the bottom of each English muffins on 4 individual plates. Top each English muffin with arugula, bacon, roasted tomato and fried egg. Spread miracle whip on top half of English muffin and place on top of sandwiches.

Enjoy!!!

Serves: 4
Calories: 336
Total Fat: 14.9g
   Saturated: 3.1g
   Polyunsaturated: 2.4g
   Monounsaturated: 3.6g
   Trans: 0g
Cholesterol: 203.8mg
Sodium: 716mg
Potassium: 225.4mg
Total Carbs: 35.8g
   Dietary Fiber: 5.6g
   Sugars: 12.2g
Protein: 15g
Vitamin A: 38.5%
Vitamin C: 45.3%
Calcium: 22.4%
Iron: 15.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Tasty Kitchen.

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Tuesday, March 3, 2015

8 Hour Crock Pot Chili

8 Hour Crock Pot Chili: Savory Sweet and Satifying

This chili is perfect for those who like more meat and less beans in their chili. It also works well for those who do not like their chili spicy. It may seem like it would be spicy with four jalapeños, but it has a super subtle spiciness to it.

8 Hour Crock Pot Chili
Ingredients:
3 pounds ground turkey
1 tablespoon black pepper
15 ounce can ranch style beans
14.5 ounce can no salt added diced tomatoes
10 ounce can diced tomatoes with green chilies
4- 8 ounce cans no salt added tomato sauce
8 green onions, chopped
1/2 cup diced yellow onion
4 jalapeños, seeded and finely diced
1/4 cup pickled jalapeño juice, from a jar of jalapeños
1 tablespoon chili seasoning
1 tablespoon ground cumin
2 cups water

Directions:
In a large skillet, brown ground turkey with black pepper. Transfer cook turkey to a crock pot.

Add remaining ingredients in order as listed. Stir to mix well. Cook on low for 8 hours, stirring occasionally.

Enjoy!!!

Serves: 10
Calories: 578
Total Fat: 38.1g
   Saturated: 0.4g
   Polyunsaturated: 0.1g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 128mg
Sodium: 518.1mg
Potassium: 657.1mg
Total Carbs: 21.1g
   Dietary Fiber: 5.5g
   Sugars: 7.3g
Protein: 34.3g
Vitamin A: 26.3%
Vitamin C: 51.1%
Calcium: 12.5%
Iron: 28.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cooking with K.
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Monday, March 2, 2015

Loaded Baked Potato Dip

Oh my goodness, dipping crispy fries into a creamy dip, absolutely delicious. 

Loaded Baked Potato Dip: Savory Sweet and Satisfying

This dip works super well on nice and crispy waffle fries, but I think it could also work well on crispy steak fries. After one bag of waffle fries I had some dip leftover, not sure if it was enough for another whole bag of fries, but it will depend on how much delicious dip you have on each fry.

Loaded Baked Potato Dp
Ingredients:
2 cups light sour cream
2 cups shredded cheddar cheese
4 green onions
2 teaspoons hot sauce
10 slices turkey bacon, cooked
2 bags waffle fries

Directions:
In a medium bowl combine the sour cream, cheese, green onions and hot sauce. Crumble the bacon into the sour cream mixture and stir to mix. Refrigerate for at least 1 hour and let come to room temperature before serving.

Enjoy!!!

Serves: 8
Calories: 463
Total Fat: 26.5g
   Saturated: 13g
   Polyunsaturated: 3.5g
   Monounsaturated: 7.3g
   Trans: 0g
Cholesterol: 58.7mg
Sodium: 814.1mg
Potassium: 806.4mg
Total Carbs: 39.1g
   Dietary Fiber: 3.4g
   Sugars: 5.1g
Protein: 15.1g
Vitamin A: 15.7%
Vitamin C: 19.2%
Calcium: 25.7%
Iron: 7.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Let's Dish.

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Friday, February 27, 2015

Queso Blanco Dip

Queso Blanco Dip: Savory Sweet and Satisfying

Several years ago I discovered this dip, made it, tweaked it and fell in love with it. A few years after that I cut processed food out of my family's diet. So in an effort to still be able to enjoy this dip I tried replacing the processed cheese with other cheeses, but it never tasted nearly as good. Therefore, I caved and made it again with processed cheese and it was so worth it, that is just how good this dip is.

Queso Blanco Dip
Ingredients:
1 1/2 pounds white American cheese, cut into 1 inch cubes
7 ounce can diced green chilies
1/4 cup chopped pickled jalapeños
1/2 cup fat free milk
1/4 water

For Serving (not included in nutritional info):
tortilla chips

Directions:
In a medium pot over low heat combine all of the ingredients. Stir occasionally until cheese is melted, everything is combined and heated through. Serve with tortilla chips.

Enjoy!!!

Serves: 10
Calories: 225
Total Fat: 14.4g
   Saturated: 9.6g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 48.2mg
Sodium: 1,013mg
Potassium: 48.3mg
Total Carbs: 3.9g
   Dietary Fiber: 0.9g
   Sugars: 2.4g
Protein: 14.8g
Vitamin A: 10%
Vitamin C: 11.5%
Calcium: 49.5%
Iron: 0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Seeded at the Table
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Thursday, February 26, 2015

Broccoli and White Cheddar Shells

Broccoli and White Cheddar Shells: Savory Sweet and Satisfying

I love side dishes that not only come together easily, but include a starch and a vegetable together. This pasta dish is definitely one of those and it is ready to eat in under 30 minutes. As an added bonus it is made in one pot.

Broccoli and White Cheddar Shells
Ingredients:
1 pound shell noodles
1 large head broccoli, chopped
2 tablespoons unsalted butter
2 tablespoon all purpose flour
1 1/4 cups half and half, warmed
3/4 cup fat free milk, warmed
1/2 teaspoon black pepper
1/4 heaping teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 teaspoon dry mustard
2 cups shredded sharp white cheddar cheese

Directions:
In a medium pot cook pasta according to package directions adding broccoli during the last 3 minutes of cook time. Drain well.

Add the half and half and fat free milk to a glass measuring cup and heat in the microwave for 45 seconds on high. Set aside.

Return pasta pot to the stove and melt butter over low heat. Whisk in the flour and raise the heat to medium. Cook for 1-2 minutes or until the mixture begins to bubble, but not brown. Slowly add in 1 1/2 cups of the warmed half and half and milk, whisking constantly. Bring mixture to a boil, whisking constantly. Add in the pepper, paprika, cayenne, onion powder and dry mustard, whisking to combine. Turn heat down to low and add in the grated cheese stirring constantly until the cheese has melted. Stir in the remaining half and half and milk. Remove from heat and stir in the pasta and broccoli.

Enjoy!!!

Notes:
You can substitute 2 cups whole milk for the half and half and fat free milk.

Serves: 8
Calories: 430
Total Fat: 18.6g
   Saturated: 8.7g
   Polyunsaturated: 0.2g
   Monounsaturated: 0.8g
   Trans: 0g
Cholesterol: 50.6mg
Sodium: 226mg
Potassium: 289.9mg
Total Carbs: 50.3g
   Dietary Fiber: 4.2g
   Sugars: 4.6g
Protein: 17.5g
Vitamin A: 22.8%
Vitamin C: 113.7%
Calcium: 31.7%
Iron: 14.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from life made simple.
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Wednesday, February 25, 2015

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup: Savory Sweet and Satisfying

The nice thing about this soup is that it can be cook two ways, either in a crock pot or on the stove top. I have made it both ways and it tastes delicious no matter which way I make it. It really comes down to the amount of time you have. The crock pot will take about 5 1/2 to 7 hours and the stove top will take just under an hour and those times include prep time.

Tomato Basil Parmesan Soup
Ingredients:
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onion
2- 14.5 ounce can no salt added diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups low sodium chicken broth
1 bay leaf
1/2 cup all purpose flour
1 cup shredded Parmesan cheese
1/2 cup unsalted butter
2 cups half and half, slightly warmed
1/4 teaspoon black pepper

Directions:

Crock Pot
In a crock pot add in the celery, carrots, onion, diced tomatoes, oregano, basil, chicken broth and bay leaf. Cover and cook on low for 5-7 hours or until vegetables are soft.

About 40 minutes before serving, melt the butter in a medium saucepan over low heat. Add in the flour and stir constantly for about 5 minutes. Slowly add in 1 cup of hot soup stirring constantly. Add in another 3 cups of soup and stir until smooth. Add this soup mixture back to the crock pot and add in the Parmesan cheese, warmed half and half and black pepper. Stir to combine and cook for an additional 30 minutes on low.

Stove Top
Heat 1-2 tablespoon olive oil in large stockpot, over medium heat. Add in celery, carrots and onions. Sauté for 5 minutes. Add in diced tomatoes, basil, oregano, chicken broth and bay leaf. Bring to a boil, reduce heat to low and simmer for about 15 minutes or until the carrots are tender.

While soup is simmering, melt butter in a medium saucepan over low heat. Add in the flour and stir constantly for about 5 minutes. Slowly add in 1 cup of hot soup stirring constantly. Add in another 3 cups of soup and stir until smooth. Add this soup mixture back to the stockpot. Simmer, stirring constantly until soup begins to slightly thicken. Add in the Parmesan cheese, warmed half and half and black pepper. Stir to combine and simmer for an additional 15- 20 minutes, stirring occasionally.

Enjoy!!!

Serves: 8
Calories: 303
Total Fat: 21.3g
   Saturated: 0.8g
   Polyunsaturated: 0.8g
   Monounsaturated: 5.9g
   Trans: 0g
Cholesterol: 60.1mg
Sodium: 303.1mg
Potassium: 440.6mg
Total Carbs: 18.6g
   Dietary Fiber: 3g
   Sugars: 13.8g
Protein: 8.4g
Vitamin A: 60.6%
Vitamin C: 27%
Calcium: 29.2%
Iron: 3.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from today's mama.
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