Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
kdr*S | 3 comments

Whats For Lunch?


Homemade Puff Pastry Calzones!

Mozzarella and Tomatoes
Spinach,Garlic and Mozzarella


1. Heat oven to 400 degrees
2. Roll out thawed puff pastry
3. Place on lightly oiled baking sheet
4. Spread cheese on half (the more cheese the better!)
5. Top cheese with your choice of toppings
6. Sprinkle toppings with salt, cracked black pepper and garlic to taste
7. Fold un-topped side of pastry over toppings and pinch to seal edges
8. Cut 2-3 slits into top for venting purposes
9. Bake until golden brown aprox. 20-25 minutes.
10. Enjoy!


kdr*S | 1 comment

Banana Raisin Bread Pudding


Recipe Adapted from AllRecipes.com

*Everybody knows that if you have leftover bread you make Bread Pudding* imitating Phaedra from RHOA....So thats exactly what I did!
It was super tasty...I added 1 mashed banana and extra cinnamon. Perhaps thats why it took an additional 20 minutes to completely cook! Anywho, once it cooled to a palatable temperature I topped it with vanilla ice cream and dug in...YUMMY!!!
kdr*S | 5 comments

Curried Lentil Soup


Curried Lentil Soup Recipe via Epicurious


Its dreary outside. We're preparing for a pretty rough storm this evening so I thought a nice soup would hit the spot. Whats better than Curry? Nothing in my families opinion. The recipe is quick and practically effortless. This soup is big on flavor and only takes 45 minutes from start to finish.

The only changes I made to the recipe was to add about 1/4 cup Coconut Milk, a generous pinch of black pepper and substituted vegetable broth for the chicken broth they suggested. I think by adding the coconut milk, it changed the beans from soupy to a very moist "pot of beans" which turned out just fine.


Serve over rice with a little cornbread on the side....perfection ;)
What are you serving up for dinner?
kdr*S | 3 comments

Extra- Ordinary Birthday Cake


So, my sister and Keesha's Birthdays are coming up... and I am so excited!!! I saw this cake while blog hopping and fell in LOVE. Its so pretty and a total must have!!! Now as you all know I cant bake but I always have a blast trying.

Ingredients

Makes one 9-inch-round six-layer cake
  • Vegetable shortening
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 1/3 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups milk, room temperature
  • Red, orange, yellow, green, blue, and purple gel food coloring
  • Lemony Swiss Meringue Buttercream

Directions

  1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
  4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
  5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
  6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  7. Using an offset spatula, cover cake again with remaining frosting.
From The Martha Stewart Show, April 2010


Read more at Marthastewart.com: Rainbow Cake - Martha Stewart Recipes
kdr*S | 1 comment

Valentine's Day Meal for Two


So, Last weekend my church family had a little ladies only- how to make a romantic meal for two- and how to give the proper massage- Pre-Valentines day party at chez moi. I gave a cooking class and my girl Sonja (a professional masseuse) was there to teach use to give a proper back massage.

We had so much fun laughing and chatting that we didnt get to the massaging part (no thanks of course to our veggie champagne)... The night was so much fun, full of laughter and food... what could have been better?

Menu

Flacky Pastry Pockets
stuffed with Portabella Mushrooms, Fresh Spinach, Sun-Dried tomatos and Cheese.

Oven Roasted Asparagus Spears
topped with Hawaiian Red Sea Salt, Fresh Black Cracked Pepper and lightly tossed in a good Extra Virgin Olive Oil

Molten Chocolate Lava Cakes
a chocolate lovers dream cake topped with homemade whipped cream (some was for the cake and some was for later "wink wink")

How to Make the Flacky Pastry Pockets and Molten Chocolate Cake:

(google images)

Pillsbury Crest Rolls
Fresh Portabella Mushrooms
Fresh Spinach
Sundried Tomato sause or Fresh
Cheese- you choice... Gruyere is my suggestion
NOTE: You can add chicken or Stake to your stuffed pockets

Roll out your Crescent Rolls. Make sure they are nice a flat. Use a rolling pin or glass of needed. The rolls have pre cut edges and one of them is straight down the middle... perfect for dinner for 2
Once they are flat add your Raw but clean mushrooms, spinach, sundried tomatos and cheese. Fold this full pouch over to meet the other side and seal with your fork and a little water. For all of you real cooks out there you can add an egg wash but Pillsbury Crest Rolls will normally bake with the perfect color and crisp.

Bake for about 10-13 minutes in a 350 degree oven. Once you put your Pockets in the oven, toss in your Asperigus spears and they normally take about the same about of time.

While they are baking you can start making your Molten Chocolate Lava Cakes


  • 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 stick salted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup powered sugar
  • 1 teaspoon vanilla extract
  • Large pinch of salt
  • 1 cup all-purpose flour
  • 3 tablespoons of Heavy Cream or Milk
Melt your chocolate and butter together in the microwave... it only take about 20 seconds... add more time and stir as you go.

Once its melted add your sugar (stir), flour (stir), cream (stir) eggs (stir), vanilla and salt (stir)... Now I know that it seems like there is a lot of stirring going on but its more of a blend... you dont wanna over blend your batter.

Spray your custard cups and add your batter.

By the time you have your batter mixed up its time to take out your dinner.

Place your cakes on a cookie sheet and back for 8-10 minutes. When you check them, they should be cake like on the outside and bouncy feeling on the inside.

Making homemade whipped cream is the easiest/fanciest thing ever.
Add Heavy Cream to a Cold dish, about a 3 tablespoons of powered sugar and mix with a blender until you see your soft peaks form... dont blend to long... if so you will make butter. (I know that from experience)

Thank you ladies for coming over... I hope that you all enjoy these recipes and enjoy a very happy and romantic Valentines Day with your love.

SN: Please forgive me for not taking any good pics of my own... we were so busy taking and laughing that eating was first on my mind and taking pictures was second... unfortunately it was to late to get a good shoot that wasnt half eaten.

kdr*S | 3 comments

Best Peanut Butter Sandwich


So, when reviewing a restaurant, if they have an item on their menu that is creamy, crunchy, salty, sweet and savory all at the same time NORMALLY that dish gets a big gold star from me. Well that is just what I have in my Peanut Butter and Banana Sandwich. What makes this old classic perfect is that I added a few fabulous ingredients to kick it up a notch. Once your bread is toasted, which is key to having the perfect peanut butter and ANY sandwich you need to rub just a little bit of Kosher or Sea salt into the firmly toasted bread. I used some Red Hawaiian Sea Salt that I picked up from Earth Fare along with some Local Honey to just make it perfect. NOW, if you are having a diet cheat day spread a thin layer of butter on that outside of your bread and heat it in a non-stick skillet until brown... I promise this sandwich is restaurant worthy.

In other news... Congratulations: 3psofme.blogspot.com for being our Cinderella Shoe Winner. Please email us your full name and address.

In other news, we will be participating on Kendi's Winter 30 for 30 Challenge. If you are interested please click on the link above and sign up.
kdr*S | 3 comments

Sweet and Simple

So here it is day 2 1/2 of being snowed in. Dont get me wrong Im thrilled that I dont have to go to work but the downside is that I cant just run to the store whenever I get the hankering for something.
For instance I have had a taste for something chocolately and sweet for the past few days but I dont have enough cocoa powder to make a WHOLE cake. What to do????

Insert Chocolate Mug Cake Here:

4 tbsp. All Purpose Flour
4 tbsp Sugar
2 tbsp baking cocoa powder
pinch of salt
1 egg
3 tbsp milk
3 tbsp oil
1 tsp vanilla
chocolate chips

In mug, mix flour, sugar, salt and cocoa powder thoroughly. Add egg and mix again. Add remaining ingredients and combine. Place on a small plate and microwave on high for 3 minutes. It will rise so dont be disturbed when it does. Let it cool for about 2 minutes. Serve with ice cream or whipped cream. Drizzle with chocolate syrup. Its even tasty by itself! All you need is 5 minutes :)

I hope you'll try it!
kdr*S | No comment yet

Im ALIVE and I am making Soup!!!


So, IM ALIVE!!!

Thank you guys for all of your "get well soon" messages. I had a horrible cold and am just now feeling back to normal.

I have so much to update you all on. Even though I was sick I was still trying to be a busy body while no one was looking.

I visited my favorite food blogger Shutter Bean and she made some broccoli soup that sounded to die for. Well since WalMart had fresh broccoli on sale for 70cent a pound I could not help but to send my husband there to get a few pounds. (You should have known that I wasnt going to actually go inside of walmart... have I ever shared with you all my detest for walmart?... Its a long story and I will save if for another day)

I LOVE getting meal ideas from ShutterBean... she is fabulous. I took her idea and added my own twist.



I know that we have all done things when we are sick and they do not turn out the way that they would normally if you were well... you know the meds kinda make you weird. Well even though the soup was fabulous I made it in the biggest pot in the world (lol)... I made 5 cups of soup in a 1000 gallon pot... idk!

What you will need:
Broccoli (recommended fresh with steams)
Vegetable Broth
Half and Half
Cream Cheese
Sour Cream
Onions
Cheddar Cheese (what ever type you like actually)
Homemade Croutons
Hot Chili Sause (optional)
Flour
Salt
Pepper
Butter

Allow your half stick of butter to melt and add your onions and broccoli.
Once the onions are soft you can add the flour. Stir well until onions and broccoli is coated.
Then add your broth, half and half or cream (if your feeling fancy). When you are pouring in your liquids make sure your stirring. The flour is going to thicken your soup. You don't need a lot just about 3-5 tablespoons.
You can then Add your sour cream and cream cheese and mix well until melted.
You dont want your soup to boil but you can keep the heat kinda high and get your broccoli cooked down.

Here is my secret weapon. Balsamic Vinegar it adds a little J'ne sais quoi that I really like in soup, next time your made Tomato soup add just a dash, it changes the taste of the acid in the tomato... its fabulous!
Okay, so now that your broccoli is soft, using your emulsion blender blend completely. Remember that you have steams and florets so make sure you blend well.


Once its blended well add your cheeses, salt and pepper to taste. Your going to love this soup. Its creamy and cheesy!!!

I topped mine with hot Chili Sauce. I made croutons for the hubby. I used a baguette, cut into cubes, brushed with olive oil and baked on 400 for 10-15 minutes.

I really hope that you enjoy the soup.

Okay so last thing. I have been using Mason Jars to store flour, sugar and nuts in lately and I finally got them all together for a picture. They are so handy, you can scoop out of them or pour into something. They are great... just a suggestion.

kdr*S | 1 comment

Yummy Pumpkin Soup!!!


Tis The Season For All Things Pumpkin.

So, I have never been a big pumpkin person. When I was in elementary school I can remember eating in the cafeteria during the holiday season and they would always have pumpkin pie, NO Cinnamon, NO Butter, NO Sugar... just pumpkin puree in a mini pie shell. YUCK!!!
Because my family is so "southern" we always eat Sweet Potato pie... because they were the same color as a child I didn't understand WHY they tasted so different. Since then, I have not been a pumpkin gal.
Well, since I consider myself not being a discriminator of culinary cuisine I decided to finally try the dreaded pumpkin.

I was chatting with one of my foodie buddies and she shared this recipe with me... and.... now... I'm-a-believer!!!

Thank you Cool Pink for changing my life. Please check out her blog for other great seasonal treats.


This year Thanksgiving is at my house and we will be featuring this soup as the perfect appetizer to our thanksgiving meal.

Pumpkin Cream Soup

Ingredients:

mashed or pureed pumpkin
potatoes
onion
butter
cinnamon
nutmeg
heavy whipping cream (or the soy version if you're vegan)
sour cream (or the vegan version)
parsley
turkey bacon (again, the veggie version of this is just as good)
lemon juice
cocoa powder

For this light but filling soup, you'll need to start buy sauteing a chopped medium onion in a few tablespoons of butter. Peel and slice two or three large Idaho potatoes, and place them in the pan with the onions and butter. Add some chicken or vegetable broth to the mix, along with the pumpkin. At this point, you can transfer to the soup to a pot, or leave the mixture in the pan if it's deep enough. Cook until the potatoes have softened, then turn the heat down slightly and add the cream until the soup is at your desired consistency. Add salt, pepper, cinnamon, and nutmeg to taste--I recommend a little white pepper and cumin as well:) Cook the soup for about twenty minutes, then remove it from the heat to make it thicker. While the soup is cooling, saute a few pieces of bacon. After the soup has cooled, transfer it to your favorite bowl (trust me, that makes it taste better lol). For the topping, mix sour cream with a little lemon juice, a splash of cocoa powder (you can add a little of this to the soup as well for a richer taste), and nutmeg, and place a dollop of the mixture on top of the soup along with a few sprigs of parsley. Break the crispy bacon pieces over the sour cream, and enjoy the pumpkin soup with a salad or whole wheat foccaccia.:)

Photo Credit
kdr*S | 2 comments

Challah!!

My church has a bread table provided by a local grocery store. When the bread products get close to their sell by date, the store gives it to churches and charities in the area. Its a great idea since it would be thrown out otherwise. So after service you can look and see if there is a bread, sweet or savory that you may want to give a good home.

This week I saw a absolutely gorgeous loaf of Challah(jewish egg bread) that I couldnt pass up. It sat on my counter for a few days until it was almost at the throw out stage. Me being the kind hearted soul that I am, I couldnt let this bread come close to missing its lifes purpose for a second time. So I made its last day on earth a good one....
French Toast

ingredients:
  • 4 eggs
  • 1/4 c. half and half
  • 2 tbsp sugar
  • splash of vanilla
  • 1 tsp cinnamon
  • pinch of salt
  • your favorite sliced bread(challah, french ect)
  • margarine or butter (for frying)

Melt 2 tbsp of margarine or butter in a skillet over medium heat .In a bowl, combine all ingredients to create a custard. Dip and coat both sides of sliced bread in custard. Lay slices of coated bread in skillet. Fry for aproximately 1 1/2 to 2 minutes on each side. Keep an eye on them so they dont burn faster than they cook.

Once cooked, top with your favorites! Strawberries and whipped cream with maple syrup are favorites in our house :)

Happy Eating

kdr*S | 4 comments

Hot Chocolate

So, my husband drinks Hot Chocolate all year round. I personally LOVE it on a cold Saturday night with a good movie.

Since it is his favorite hot beverage, I am always trying to find ways to make it differently to keep him guessing.

For a few years now I have been making a signature hot chocolate drink. This year I thought that I would have you all decide which delicious recipe we should use throughout the rest of the year...

Ginger Spiced Hot Chocolate or Raspberry Hot Chocolate











Here are the recipes for them both. I am so excited to see which one you choose.

Ginger Spiced Hot Chocolate


  • 1 c soy milk
  • fresh ginger, sliced into 2 rounds
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons sugar
  • 2 teaspoons water
  • dark chocolate shavings (optional)
In a small saucepan heat the milk and ginger over a medium-low heat until scalding, about 4 minutes. While the milk is warming, put cocoa powder and sugar into a mug. Add the water to the mug and stir until the mixture has the consistency of a paste. Remove the ginger from the warmed milk. Add the chocolate mixture to the milk and whisk until slightly frothy. Pour the hot chocolate into the mug and top with chocolate shavings.

Raspberry Hot Chocolate
  • 1 bar of milk chocolate, finely chopped
  • 1c cup soy milk
  • 1c heavy cream
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons raspberry liqueur (recommended Chambord) OR raspberry syrup OR pureed raspberries (strained)
Combine everything except the raspberries in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in raspberry choice , top with a piece of crystallized ginger(optional) and serve immediately.
kdr*S | No comment yet

Parmesana!!!

We have had a lot of conversations about eggplant as a main course. Eggplant is a meaty vegetable that can be made into a Southern or Italian classic. My dear friend and follower Meygan HATED all things Eggplant until one evening we were able to change her life with one of our favorites
Deep Fried Eggplant Parmesan with Basil and Mozzarella


As a special treat I am also including one of our new favorites.
Fried Green Tomato Parmesan


I love the Closet Cook and he has changed my idea of all things Parmesan. I would have never thought to sauce and cover fried tomatoes... this looks amazing. Please view his site for the recipe

Deep Fried Eggplant and Mozzarella with Basil
Serves 4
Ingredients:

For the tomato sauce:

2 tablespoons/30 ml olive oil
2 shallots, diced
2 garlic cloves, crushed
1 red jalapeno chili, chopped
7 ripe plum tomatoes, finely diced
Salt and freshly ground black pepper

For eggplant sandwiches:

1 eggplant (cut crosswise into 1/8 inch slices)
Salt
One 7-ounce ball fresh buffalo mozzarella cheese (cut crosswise into 8 slices)
8 fresh basil leaves
2/3 cup/95 g all purpose flour
4 large eggs, beaten to blend
1 1/2 cups/210 g dried plain bread crumbs
Safflower oil, for deep frying

Method:

To make the tomato sauce:

Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and sauté for 3 minutes or until soft. Add the garlic and chili and sauté for another 1 minute.

Add the tomatoes and cook until the tomatoes are very tender and mushy, stirring occasionally, about 45 minutes. Season the sauce to taste with salt and pepper.
To make the eggplant sandwiches:

Arrange the eggplant slices on a large baking sheet. Sprinkle the eggplant slices with salt and allow them to sit for 10 minutes. Rinse the eggplant under cold running water to remove the salt. Pat the eggplant slices dry with paper towels.

Place 1 slice of cheese and 1 basil leaf atop 1 eggplant slice. Top with a second eggplant slice. Repeat to make 8 sandwiches total. Place the flour, eggs and bread crumbs in 3 separate shallow bowls or pie plates.

Working with 1 eggplant sandwich at a time, dredge the eggplant sandwiches in the flour, shaking off the excess, then dip the sandwiches in the eggs, allowing the excess egg to drip back into the bowl of eggs, and dredge in the bread crumbs to coat completely.

Repeat the process to give the eggplant sandwich a second coating of the eggs and bread crumbs (not the flour). Add enough oil to a heavy large frying pan to reach the depth of 2 inches/5 cm. Heat the oil over medium-high heat to 350°F/180°C.

Working in batches, add the sandwiches to the hot oil and fry until they are golden brown, about 1 1/2 minutes per side. Using a slotted spatula, transfer the fried sandwiches to a plate lined with paper towels to absorb the excess oil.

Sprinkle the hot sandwiches with salt. Cut each sandwich into 4 wedges. Serve the sandwiches on a platter with the warm tomato sauce. Great as a Eggplant Parm Sandwich or over pasta.

Bon Appetit!!!
kdr*S | 2 comments

This Bread is Bananas!

Its fall break and its also the first week of temperatures below 70. Thats a bad mix when you are dealing with a stir crazy 6 year old that you cant just send outside to play for fear that he will get sick and have to be nursed back to health before school starts back on Monday. I try to channel Micahs energy by having him be my sous chef. Its fun and great for bonding. We decided to make banana bread. Micah loves this bread and its super simple to make. Heres the recipe:


Banana Bread
3 ripe bananas
1c. sugar
1 stick margarine or butter
2eggs
1tbsp milk
1tsp cinnamon
2c. flour
1tsp baking powder
1tsp baking soda
1tsp salt
Preheat your oven to 325 degrees.
Butter your loaf pan.
Cream butter, sugar and eggs.
In a seperate bowl, combine dry ingredients.
Mash bananas (great kid job) and add to wet ingredients.
Combine all ingredients.
Pour into loaf pan.
Bake for 1 hour 10 minutes.
Remove from oven and let cool.
Well if you think that sounds yummy, take it a step further and mix a few tablespoons of butter with honey to taste(thanks Deon). Spread and Enjoy!



Try it you'll like it!

kdr*S | 3 comments

Tomato Bisque Soup


Tomato Bisque Soup

So I LOVE Nothing But Noodles tomato bisque soup and the idea was to make a copy cat. Well, as much as I tried I could not make it like theirs... I actually made it BETTER.

I used a can of whole tomatoes. I was hungry and I hate peeling tomato skin.

In a saute pan melt butter

Using a whisk, sprinkle in your flour. Make a nice thick roux

Slowly add your milk, cream or half and half

Season your tomatoes and milk mixture
Using your emulsion blender, mix everything until smooth.

I dressed mine with a little olive oil and scallions.


2 (1lb) cans peeled tomatoes
1/2 chopped onion
2 cloves of garlic
1 tbs of sugar
3 tbs of flour
2 tbs of butter
1/2 c of milk or half and half
olive oil
scallions
salt
cracked pepper
curry
cumin
red pepper
sage
oregano

In Medium sauce pan add enough olive oil to cover the bottom of the pan. Add your onions and garlic. Saute until onions are soft. Add the can of tomatoes and all the seasoning. Bring to a high simmer.

In a saute pan add your butter and melt. Sprinkle in your flour and sugar. Whisk into a ball. Add your milk and stir until smooth. Add mixture to the tomatoes... using your emulsion blend your soup until smooth.
Cover and let simmer for about 15 minutes.

Serve HOT!

Optional: Add Scallions and top with Olive Oil. Yummy!
kdr*S | 3 comments

Baby its "Chili" outside


Photos courtesy Google imaging
Recipe courtesy Deon Stokes

Chili:

4 tablespoons olive oil
4 onions, finely chopped
2 cloves garlic, minced
1 package of McCormick Chili Seasoning (Hot)
2 Morning Star Italian Sausages
2t of ground cumin
2 jalapenos (with seeds if your strong enough)
1 green peppers, seeded and finely diced
1 package of Morning Star Crumbles
1 bunch of chopped cilantro
sprinkle of cheddar cheese
sour cream
juice of 1 lemon
4 diced roma tomatoes
1/2 cup tomato ketchup
1 cup water
2 tablespoons cocoa
5 cans of target brand chili beans (undrained)

Okay, so my new favorite host on Food Network and Winner of the Next Food Nextwork Star Aarti taught me (via her show) how to get the most from your seasoning. You take a few tablespoons of oil and heat in a small sautee pan. Once its good and hot... add your spices. It brings out the real flavor of EVERYTHING. I made this chili last night with this technique and it just wasnt the best chili that I have ever had... It was the best thing I have ever eaten!!! (okay, okay... I was really hungry so maybe I wasnt a fair judge... but it was close to the best.)

How To...

Add your olive oil to a deep pot... allow it to get real hot and add your onions, bell pepper and jalapenos. Allow them to sweat out and get soft.
Add your tomatoes, garlic and meats. Stir them all to incorporate.
Once everything is starting to cook down, add your lemon juice and ketchup. Mix well.
Slowly add your water and watch out for the steam.
Add your cans of beans and stir your pot of goodness together.

Now for the fun part. In a small sautee pan add about 4 tablespoons of oil. Get the oil really hot and add your package of McCormick seasoning. I also added cracked pepper, garlic salt (haha, inside joke), cumin and cocoa. It is going to pop and crack but its fills your house with these great smells. Add the hot oil to your pot and stir well.

Allow to cook down on low for about 30 minutes.

Top with cheese, sour cream and cilantro. Enjoy!!!

Optional: Rice and Chili or add corn bread.

Dear Mina.... Can you please be a guest writer one day and share your recipe for corn bread? Please!!!
kdr*S | No comment yet

Top Ramen Craving???


So, when I graduated from College there were a few things that I promised that I would never do again... and the one at the top of this list was eat Ramen Noodles! I had gotten so creative with them that I used to add butter and cheese... they were all that I could afford so I made them as good as possible.

Well, last week I was actually craving these 15cent noodles. I never thought that this would happen. But they are warm and salty... It had been more than 5 years since I had them so I went with my craving and indulged.

My husband will NOT eat them so I have to disguise them as rice noodles and stir fry.

I pulled out the old Wok and made a quick and easy meal... not to mention that it cost less than $5.
  • Bring water to a boil and add 2 packs of Top Ramen
  • In Wok or Saute pan, Stir Fry your frozen veggies with a little water and butter. (Fresh is always best)
  • Asian Vegetarian Gluten (comes in a can for about a $1.90 at the asian market)
  • Once noodles are done drain and add to wok.
  • Season with packaged seasoning
Serve and enjoy!
kdr*S | 3 comments

Baked Caramel Apple Donuts



So, All week I have been talking about healthy eating and vegetables. When thanks to one of my favorite blogger Shutterbean that is totally out of the window.

I LOVE donuts. Thankfully I can only eat them when their ultra fresh and there are no good donuts shops in my neighborhood.

Now you can make our own baked donuts without having to find a Krispy Kream. Why have I not had one of these my whole life. Oh well, no better time than now. I love fast shipping, it will be here on Monday!!!
In the mean time I will have to droll over Tracys until I am able to make my own.

Baked Caramel Apple Donuts

makes about 12 regular sized donuts & 24 small ones
(recipe adapted from Rachael Ray Magazine)
  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 medium apples, peeled & shredded
  • 1 1/2 cup chewy caramel candies
  • 1 tablespoon whole milk (I'd try 2 to make make the caramel thinner)
Preheat oven to 350 degrees F. Spray donut pans with cooking spray & set aside. Whisk together flour, baking powder, cinnamon and salt in a large bowl.
In a medium bowl, whisk together the eggs, bro
wn sugar and granulated sugar until smooth. Whisk in oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared donut pans until almost full. Baked until golden and a tooth pick inserted in the center comes out dry. It takes about 15-20 minutes. (Mind ended up taking 18)
In a small, microwaveable bowl, combine the caramel and milk. Microwave for 1 minute at medium power. then stir; repeat in 30 second intervals until melted and smooth. If making small donuts, dip them directly into the caramel. For
larger donuts, spoon caramel topping on top!

photo credit

kdr*S | No comment yet

Lime & Salt Rice

So, like most... I am on the perpetual diet. I actually don't know a single female in my life that is not on some type of diet or at least watches what she eats.
In my efforts for a better body I have been trying to eat more brown and green foods. Brown Rice is not my favorite... its bland and gummy at times. So I have been looking for taster ways to make the foods that people tend to shy away from.

This Lime and Salt Rice is fantastic.


2c brown rice (short grain)
Zest of 2 limes
Juice of 2 limes
6c water
1 bunch cilantro
Kosher Salt

In the pot, add zest, juice then rice. Cover with water and set to medium heat. Allow the rice to cook until there are holes in the rice and all of the water is gone. Remove from heat and cover until tender (10-15 min.)

Chop cilantro. Fluff the rice with a fork, add salt to taste. Fold in cilantro and serve.

Obviously you can make this as limey or salty as you like, just add more lime zest, juice and more salt. You could also use white or yellow rice.

Recipe courtesy Meikel Reece
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