Monday, September 15, 2014

Skinny Texas Cheese Fries

Skinny Texas Cheese Fries: Savory Sweet and Satisfying

Seasoned fries topped with melted cheese, bacon, green onions and a few jalapeños. Now that is a good way to enjoy a potato!

Skinny Texas Cheese Fries
4 medium russet potatoes, rinsed and patted dry
4 teaspoons olive oil
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
black pepper, to taste
2/3 cup shredded cheddar cheese
2 slices turkey bacon, cooked and crumbled
1/4 cup diced green onions
2 tablespoons diced pickled jalapeños

Preheat oven to 400º F. Lightly spray a baking sheet with cooking spray.

Cut each potato in half lengthwise into 1/4 inch slices. Cut each slice into 1/4 inch pieces.

In a large bowl combine the potatoes and olive oil well. Add in the paprika, chili powder, onion powder, garlic powder, cumin, and black pepper. Coat the potatoes well.

Place potatoes on prepared baking sheet in a single layer. Bake for 25 minutes or until crisp, turning once about halfway through cooking time.

Remove the potatoes from oven and transfer to a baking dish. Top with cheese, bacon, green onions and jalapeños. Return to oven and bake for an additional 2 minutes or until the cheese is melted.


Serves: 4
Calories: 244
Total Fat: 11.4g
   Saturated: 4.2g
   Polyunsaturated: 0.6g
   Monounsaturated: 3.4g
   Trans: 0g
Cholesterol: 23.8mg
Sodium: 180.9mg
Potassium: 688.3mg
Total Carbs: 29.4g
   Dietary Fiber: 3.1g
   Sugars: 1.4g
Protein: 8.7g
Vitamin A: 18.7%
Vitamin C: 49.9%
Calcium: q6.8%
Iron: 11.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Skinny Taste.

Friday, September 12, 2014

Dessert Pizza

Dessert Pizza: Savory Sweet and Satisfying

Growing up this was a family favorite dessert. My mom had found the recipe and we decided to make it since it seemed like it would be good and easy to make. Well, it was easy to make and it was very good, that is why it became a family favorite.

This summer while at my parents cottage my mom mentioned dessert pizza to my kids and they were instantly intrigued and wanted to know what it was. After hearing the description my kids were sold and wanted to have dessert pizza.

When my mom told me about my kids wanting dessert pizza, I realized I had completely forgotten about this delicious and easy dessert and knew we needed to make it again. It was a hit with my kids and tasted just as good as I remembered it.

The nice thing about this dessert pizza is that you can use any fresh fruit you like, growing up my family always used, strawberries, blueberries, kiwi, and green grapes (which later became red grapes since that is the kind my dad prefers). You can also use a favorite homemade cookie dough recipe instead of prepackaged, which I plan on doing when I find a good sugar cookie recipe.

Dessert Pizza
2- 16.5 ounce packages refrigerated sugar cookie dough
8 ounces reduced fat cream cheese, softened
4 tablespoons granulated sugar
2 tablespoon milk
16 ounces light cool whip, thawed
fresh fruit sliced

Preheat oven to 350º F. Grease a pizza pan of at least 14 inches.

Press cookie dough down evenly onto the prepared pizza pan and bake for 15-20 minutes or until golden brown. Cool in pan on a wire rack.

In a large bowl beat the cream cheese, sugar and milk until smooth. Gently stir in the cool whip. Spread mixture onto cooled cookie crust and topped with fresh fruit. Serve immediately or refrigerate until ready.


Serves: 12
Calories: 526
Total Fat: 24.6g
   Saturated: 11g
   Polyunsaturated: 2.2g
   Monounsaturated: 9.2g
   Trans: 0g
Cholesterol: 36.1mg
Sodium: 432.1mg
Potassium: 256.2mg
Total Carbs: 68.7g
   Dietary Fiber: 2g
   Sugars: 31.9g
Protein: 5.3g
Vitamin A: 1.4%
Vitamin C: 56.7%
Calcium: 7.8%
Iron: 8.6%
*The nutritional information will vary slightly depending on the brands you use.

Thursday, September 11, 2014

Homemade Cheddar Brioche Buns

Homemade Cheddar Brioche Buns: Savory Sweet and Satisfying

My husband is in love with these buns. I made them to go along with a sandwich and after he finished the sandwich, he asked if there were any extra or I needed them all for the remainder of the sandwiches. He loved them on the sandwich and he loved them plain. He just loved them. He is not sure what about them he loves, but he just loves them and has requested I make them again.

I will caution you that these buns do take some time to make, they are not complicated, but they just take time. However they are totally worth the time.

Homemade Cheddar Brioche Buns
2 3/4 cups all purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons instant yeast
3 eggs
1 egg yolk
1/2 cup warm milk
10 tablespoons unsalted butter, room temperature
1/2 cup shredded cheddar cheese
1 egg, beaten
1 tablespoon water

In the bowl of a stand mixer, with dough hook attached, add the flour, sugar, salt and yeast. Whisk together lightly to combine. Add in the eggs, egg yolk, milk, butter and knead on low speed for 30 minutes. Add in the cheese, turn the mixer to medium speed and knead or 2 more minutes.

Remove dough from bowl and spray bowl with cooking spray. Return dough to bowl and cover with a clean kitchen towel. Let rise for 1 hour then place bowl in the refrigerator to chill a minimum of 3 hours or overnight.

Remove bowl and let warm up on the counter for 45 minutes. Line a baking sheet with either parchment paper or a slipmat.

Divide the dough into 8 pieces for buns or 12 pieces for rolls Roll the pieces into a smooth ball and place on prepared baking sheet. Cover with same kitchen towel and let rise for 3 hours.

Preheat oven to 375º F.

In a small bowl combine the egg and water and brush on top of each bun. Bake for 25- 30 minutes for buns and 20-30 minutes for rolls.


Serves: 8
Calories: 233
Total Fat: 19.4g
   Saturated: 11.8g
   Polyunsaturated: 0.7g
   Monounsaturated: 4.7g
   Trans: 0g
Cholesterol: 154.3mg
Sodium: 241.4mg
Potassium: 38.5mg
Total Carbs: 7.7g
   Dietary Fiber: 0.1g
   Sugars: 4.7g
Protein: 6.6g
Vitamin A: 13.4%
Vitamin C: 0.1%
Calcium: 8.4%
Iron: 3.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Savory Simple.

Wednesday, September 10, 2014

Buffalo Chicken Cheese Sandwich

Buffalo Chicken Cheese Sandwich: Savory Sweet and Satisfying

When I saw the title of this recipe I was hooked, but then I saw the ingredients in this recipe and was not so sure. Carrots and celery in a sandwich, did not seem like it would taste good. I felt the crunchiness would stand out too much with the chicken and cheese.

Even though I do not like to admit when I am wrong, I was wrong about this. The carrots and celery did not stand out at all. They just blended right in to this delicious sandwich.

Buffalo Chicken Cheese Sandwich
1 cup cooked shredded chicken breast, warm
1/4 cup hot sauce
2 tablespoons light mayonnaise
1/4 cup shredded carrot
1/4 cup finely diced celery
1/4 cup diced green onions
2 cups shredded cheddar cheese
8 slices bread

In a medium bowl combine the chicken, hot sauce, mayonnaise, carrots, celery and green onion. Divide mixture between 4 slices of bread and place 1/2 cup of shredded cheese on top of each. Cover each sandwich with a slice of bread.

Place the sandwiches on a preheated griddle and cook for 2-4 minutes per side or until the cheese is melted and bread is golden brown.


Serves: 4
Calories: 367
Total Fat: 13.9g
   Saturated: 4g
   Polyunsaturated: 1g
   Monounsaturated: 2.8g
   Trans: 0g
Cholesterol: 46.6mg
Sodium: 1,149.6mg
Potassium: 348.6mg
Total Carbs: 28.5g
   Dietary Fiber: 4.4g
   Sugars: 12.2g
Protein: 32.6g
Vitamin A: 25.3%
Vitamin C: 23.2%
Calcium: 32.9%
Iron: 15%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Closet Cooking.

Tuesday, September 9, 2014

Southwest Chicken Salad

Southwest Chicken Salad: Savory Sweet and Satisfying

A delicious salad perfect for lunch time. It is light, yet filling enough for lunch. Most of the prep work can be done ahead of time and then assembled when ready to eat.

Southwest Ranch Chicken Salad
1/3 cup light ranch dressing
dash cumin
2 boneless skinless chicken breasts
southwest adobo seasoning
1 whole wheat tortilla, cut into strips
10 ounces romaine lettuce, chopped
1 cup chopped tomatoes
1/3 cup shredded Mexican cheese

In a small bowl combine the ranch dressing and cumin; refrigerate until needed.

Generously coat both sides of chicken with adobo seasoning and cook both sides in a nonstick skillet until completely cooked. Remove chicken and slice. Add tortilla strips to the skillet and cook on both sides until crispy.

Divide the lettuce, tomatoes, cheese and chicken between four bowls. Top with dressing and tortilla strips.


Serves: 4
Calories: 219
Total Fat: 6.9g
   Saturated: 1.7g
   Polyunsaturated: 0.2g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 72.1mg
Sodium: 199.3mg
Potassium: 263.3mg
Total Carbs: 10.4g
   Dietary Fiber: 10.4g
   Sugars: 2.7g
Protein: 31g
Vitamin A: 89.9%
Vitamin C: 36.2%
Calcium: 13.1%
Iron: 10.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.

Monday, September 8, 2014

Chipotle Barbecue Chicken Sandwiches

Chipotle Barbecue Chicken Sandwiches: Savory Sweet and Satisfying

This sandwich was so amazingly delicious. So much so that my husband asked if he could eat 3 or 4 more of them!

The flavor combinations in this sandwich go together so well. The barbecue sauce has a sweet smokey flavor to it with a subtle kick. The chipotle peppers add to that smokiness and give it a little bit more of a kick. Then you have the sweet pineapple to help balance out the spiciness. Such a delicious combination.

I used a chipotle honey barbecue sauce because I though it would go so well with this sandwich, but you can use any barbecue sauce.

Chipotle Barbecue Chicken Sandwich
2 boneless skinless chicken breasts, cooked and shredded
3 chipotle peppers in adobo sauce, diced
3/4 cup chipotle honey barbecue sauce
1- 20 ounce can crushed pineapple, well drained
6 slices mozzarella cheese
6 hamburger buns

In a small saucepan mix together the chicken, chipotle peppers and barbecue sauce. Cook and stir over low heat until warm.

Place some chicken on the bottom of the hamburger buns, top with some crushed pineapple, place a piece of cheese on top and cover with top half of bun.


Serves: 6
Calories: 356
Total Fat: 6g
   Saturated: 1.5g
   Polyunsaturated: 1g
   Monounsaturated: 0.9g
   Trans: 0g
Cholesterol: 49.4mg
Sodium: 616.4mg
Potassium: 236.6mg
Total Carbs: 52.5g
   Dietary Fiber: 2.9g
   Sugars: 30.2g
Protein: 24.5g
Vitamin A: 7.4%
Vitamin C: 22.4%
Calcium: 16.6%
Iron: 14.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Inside BruCrew Life.

Friday, September 5, 2014

Key Lime Cheesecake

Key Lime Cheesecake: Savory Sweet and Satisfying

Cheesecake + Key Lime = Heaven

Key Lime Cheesecake: Savory Sweet and Satisfying

I do believe that is by far the best cheesecake I have ever had. It is the prefect combination of a cheesecake and a key lime pie. You get the creaminess of a cheesecake and the delicious flavor of key lime from a key lime pie. It does not get any better than this Key Lime Cheesecake.

Key Lime Cheesecake
1 3/4 cups graham cracker crumbs
5 tablespoon unsalted butter, melted
3- 8 ounce packages cream cheese, room temperature
1 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 cup key lime juice
3 eggs, room temperature and lightly beaten
2 tablespoons sour cream
1/2 cup heavy whipping cream
2 tablespoons powdered sugar

Preheat oven to 350º F.

In a food processor pulse the graham crackers until they are a fine crumb. In a large bowl combine the graham cracker crumbs and melted butter. Press mixture into the bottom and halfway up the sides of a 9 inch springform pan. Bake for 5 minutes and set aside.

In a large bowl beat the cream cheese, sugar and cornstarch just until smooth and completely mixed. Add in vanilla and key lime juice, mixing just until combined. Add in eggs beating just until combined. Gently mix in sour cream.

Pour cream cheese mixture into prepared crust.

Carefully place a shallow pan full of boiling water onto the bottom shelf of the oven. Place the cheesecake on a higher shelf and bake for 40-45 minutes (cheesecake will jiggle slightly in the center). Turn off oven and crack oven door about 4 inches. Let the cheesecake sit in the oven undisturbed for 30 minutes.

Remove cheesecake from the oven and cool completely on a wire rack. Refrigerate overnight.

When ready to serve the cheesecake run a knife between the cheesecake and the pan to help loosen. Slowly release clip on the side of the springform pan and remove the ring.

Whip the heavy cream until soft peaks form. Add in the powdered sugar and continue to whip until stiff peaks form. Pipe the whipped cream onto the cheesecake or serve in a bowl and add a spoonful to each serving.


Adapted from Pretty Hungry and The Baker Chick.