Finally a nice light dinner after all the holiday binging! I didn't get a picture of this one because it was so delicious it didn't last long enough (and the Detroit Red Wings were playing so no time for lollygagging.) Serve with couscous or rice pilaf and some steamed fresh green beans (touch of butter and a dash of garlic salt) and there's a nice quick dinner for you. Oooooh and don't forget a fresh baguette to sop up whatever juices are left on the plate.
1 teaspoon olive oil
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 tsp dried thyme
1/2 tsp salt
1 chicken breasts, pounded to even thickness
1/3 cup raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper
1. Sprinkle chicken with thyme, salt and pepper.
2. Heat oil in a skillet, add onions and cook until soft.
3. Add chicken to pan and cook until browned, about 6 minutes on each side.
4. Remove chicken from pan and keep warm.
5. Add raspberry preserves and balsamic vinegar to the onion mixture and stir until preserves are melted.
6. Spoon sauce over chicken.
This recipe is from Cookinglight.com so it's mostly healthy!
Tuesday, December 27, 2011
Wednesday, December 21, 2011
Santa Hat Pretzels
I saw a pic of these on Pinterest so I thought I'd try to make them. Super cute, fairly easy and people go nuts for them! Plan on making a practice batch before you bag them up as gifts or serve them to guests. The chocolate takes some getting used to!
Supplies to make a ton:
1 large bag of mini pretzel twists, traditional shape
2 bags of meltable white chocolate
1 jar of red sprinkles
1 bag of mini marshmallows
Wax paper
Getting Ready...
1. Lay out wax paper sheets and arrange individual pretzels out in rows. Turn them sideways.
2. Cut marshmallows in half so that they are thinner than usual. Place in bowl nearby.
3. Fill bowl with sprinkles.
4. Melt white chocolate in the microwave, about 1-2 minutes, stopping halfway to stir. Stir until smooth. Very smooth.
5. Working in batches of about 6 at a time, spoon chocolate over half of the pretzel. Cover in sprinkles and attach a marshmallow half. You can only do a few at a time or else your chocolate will harden and nothing will stick to it.
6. Allow Santa Hats to cool completely before peeling off wax paper, about 10 minutes.
Supplies to make a ton:
1 large bag of mini pretzel twists, traditional shape
2 bags of meltable white chocolate
1 jar of red sprinkles
1 bag of mini marshmallows
Wax paper
Getting Ready...
1. Lay out wax paper sheets and arrange individual pretzels out in rows. Turn them sideways.
2. Cut marshmallows in half so that they are thinner than usual. Place in bowl nearby.
3. Fill bowl with sprinkles.
5. Working in batches of about 6 at a time, spoon chocolate over half of the pretzel. Cover in sprinkles and attach a marshmallow half. You can only do a few at a time or else your chocolate will harden and nothing will stick to it.
Tuesday, December 20, 2011
Sweet Corn Muffins with Mixed Berries
At Thanksgiving I made a traditional cheese cake with a cranberry-orange topping. Fast forward a month later and I still have half a bag of frozen cranberries left. I thought, mmmmm...muffins....Then I saw a leftover bag of corn meal and I thought, mmmmm.....corn bread....So I tossed them all together and came up with some delicious treats.
1 1/2 Cups all-purpose flour
3/4 Cup granulated sugar
1/2 cup yellow cornmeal
2 tsp baking powder
2/3 cup low-fat sour cream or low-fat plain yogurt
1/4 cup melted butter
3 tablespoon fat-free milk (I used almond milk)
1 large egg, lightly beaten
1/2 Cup frozen cranberries and/or blueberries, thawed
Preheat the oven to 375 and line a muffin tin with cute seasonal cupcake papers (or regular ones, whatever.)
1. Whisk together flour, sugar, baking powder and salt in a large bowl. Set aside.
2. In another bowl, whisk together sour cream (or yogurt), butter, milk and egg.
3. Make a little well in the middle of the dry ingredients and add the liquid, whisking constantly until moist and just combined. The batter will be stiff so bring your elbow grease!
4. Fold in berries.
5. Use a spoon to drop batter into cups. Don't worry, it will spread out and rise a little when they bake.
6. Bake for 20 minutes or until a toothpick comes out clean. Let cool on a wire rack.
Serve warm from the oven with a dollop of Cool Whip or for breakfast with a cup of tea!
1 1/2 Cups all-purpose flour
3/4 Cup granulated sugar
1/2 cup yellow cornmeal
2 tsp baking powder
2/3 cup low-fat sour cream or low-fat plain yogurt
1/4 cup melted butter
3 tablespoon fat-free milk (I used almond milk)
1 large egg, lightly beaten
1/2 Cup frozen cranberries and/or blueberries, thawed
Preheat the oven to 375 and line a muffin tin with cute seasonal cupcake papers (or regular ones, whatever.)
1. Whisk together flour, sugar, baking powder and salt in a large bowl. Set aside.
2. In another bowl, whisk together sour cream (or yogurt), butter, milk and egg.
3. Make a little well in the middle of the dry ingredients and add the liquid, whisking constantly until moist and just combined. The batter will be stiff so bring your elbow grease!
4. Fold in berries.
5. Use a spoon to drop batter into cups. Don't worry, it will spread out and rise a little when they bake.
6. Bake for 20 minutes or until a toothpick comes out clean. Let cool on a wire rack.
Serve warm from the oven with a dollop of Cool Whip or for breakfast with a cup of tea!
Saturday, November 26, 2011
Pumpkin Cheesecake with Maple Pecan Glaze
I made this for Thanksgiving and it was a smash hit. Reminiscent of a traditional pumpkin pie with the richness of a cheesecake. The caramel-like topping is not only crazy delicious, it looks good too. Need to wow your family? Make this. People will think you worked much harder than you really did!
Preheat oven to 325 degrees. Slide a cookie sheet or other oven-proof dish with sides onto the bottom rack.
For the crust:
1 1/4 cup graham cracker crumbs
1/4 sugar
5 tablespoons melted butter
Dash of cinnamon
1. In a large bowl, microwave the butter until melted, about 30 seconds.
2. Combine the graham cracker crumbs, sugar and cinnamon with the butter. It's easier to use your hands than a spoon.
3. Press the crumbs into the bottom of a 9 inch spring form pan and about a half inch up the sides. Chill in the fridge while you put together the rest of the cake.
For the filling:
3 packages (8 oz) plain cream cheese
1 can (14 oz) sweetened condensed milk
1 can (15 oz) pumpkin puree not pumpkin pie filling
3 large eggs
1/4 cup grade B pure maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1. Using an electric mixer, beat cream cheese until fluffy, about 3 minutes.
2. Beat in eggs, one at a time, making sure to scrape down the bowl frequently.
3. Slowly mix in milk, pumpkin puree, syrup, cinnamon, nutmeg and salt.
4. Mix a few minutes more to make sure everything is well combined.
5. Remove crust from fridge and slowly pour batter in. Give it a little shake to release any bubbles.
In the oven, fill your empty dish with about an inch of water. Careful, there might be steam when the water hits the pan. This will release steam as your cake bakes, keeping it moist so it shouldn't crack. This is the secret of cheesecake baking.
Slide the cheesecake pan onto the rack above the water pan. Bake for 1 hour and 15 minutes. Do not open the oven door to look at it! You'll let out the steam! Once the timer has gone off, turn off the oven and crack open the door, let your cheesecake cool like that for about 30 minutes. Transfer to fridge and chill at least 4 hours, overnight if possible.
For the glaze:
1 Cup heavy cream
3/4 Cup maple syrup
3/4 Cup chopped pecans
1. In a small saucepan, combine cream and maple syrup over medium-low heat. Bring to a low boil, stirring frequently. Reduce temp to low and simmer for about 25 minutes, stirring frequently, until thickened. Stir in pecans. Let sit on stove top until cool.
2. Pour over cheesecake and chill.
Preheat oven to 325 degrees. Slide a cookie sheet or other oven-proof dish with sides onto the bottom rack.
For the crust:
1 1/4 cup graham cracker crumbs
1/4 sugar
5 tablespoons melted butter
Dash of cinnamon
1. In a large bowl, microwave the butter until melted, about 30 seconds.
2. Combine the graham cracker crumbs, sugar and cinnamon with the butter. It's easier to use your hands than a spoon.
3. Press the crumbs into the bottom of a 9 inch spring form pan and about a half inch up the sides. Chill in the fridge while you put together the rest of the cake.
For the filling:
3 packages (8 oz) plain cream cheese
1 can (14 oz) sweetened condensed milk
1 can (15 oz) pumpkin puree not pumpkin pie filling
3 large eggs
1/4 cup grade B pure maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1. Using an electric mixer, beat cream cheese until fluffy, about 3 minutes.
2. Beat in eggs, one at a time, making sure to scrape down the bowl frequently.
3. Slowly mix in milk, pumpkin puree, syrup, cinnamon, nutmeg and salt.
4. Mix a few minutes more to make sure everything is well combined.
5. Remove crust from fridge and slowly pour batter in. Give it a little shake to release any bubbles.
In the oven, fill your empty dish with about an inch of water. Careful, there might be steam when the water hits the pan. This will release steam as your cake bakes, keeping it moist so it shouldn't crack. This is the secret of cheesecake baking.
Slide the cheesecake pan onto the rack above the water pan. Bake for 1 hour and 15 minutes. Do not open the oven door to look at it! You'll let out the steam! Once the timer has gone off, turn off the oven and crack open the door, let your cheesecake cool like that for about 30 minutes. Transfer to fridge and chill at least 4 hours, overnight if possible.
For the glaze:
1 Cup heavy cream
3/4 Cup maple syrup
3/4 Cup chopped pecans
1. In a small saucepan, combine cream and maple syrup over medium-low heat. Bring to a low boil, stirring frequently. Reduce temp to low and simmer for about 25 minutes, stirring frequently, until thickened. Stir in pecans. Let sit on stove top until cool.
2. Pour over cheesecake and chill.
Wednesday, November 9, 2011
Orange-Chipotle Candied Pecans
Make a double batch people, because one's not going to be enough! Literally double as the measurements. I made these for my cousin's birthday party and this was the email I got after: They're delicious, and we've been eating them like they're going out of style--when they're really just out of supply :) While asking me to send him the recipe....
They take an hour to bake and then time to cool, so plan ahead....
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves, check through for shell bits first
1 tablespoon brown sugar (add a tablespoon or more if you want them to be sweeter)
1 tsp salt, sea salt if you have it, but regular is fine too
1/2 tsp chipotle chili powder (regular chili powder could work in a pinch, but you really want that smokey flavor from the chipotle)
Cooking spray
1/2 cup sweetened dried cranberries (add more if you like them)
1. Preheat oven to 225 degrees.
2. Whisk orange rind, juice and egg whites until frothy.
3. Stir in sugar, salt and chili powder.
4. Add pecans and stir with a big spoon to get all the goodness on the nuts.
5. Spray the cooking sheet with the cooking spray and arrange the pecans in a single layer. Bake for 1 hour stirring the nuts a few times to get them nice and brown on all sides. They'll look soggy, but that's OK.
6. Let the nuts cool completely and they will harden into crunchy candied pecans. Mix in the cranberries for a salty-sweet combo.
They take an hour to bake and then time to cool, so plan ahead....
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves, check through for shell bits first
1 tablespoon brown sugar (add a tablespoon or more if you want them to be sweeter)
1 tsp salt, sea salt if you have it, but regular is fine too
1/2 tsp chipotle chili powder (regular chili powder could work in a pinch, but you really want that smokey flavor from the chipotle)
Cooking spray
1/2 cup sweetened dried cranberries (add more if you like them)
1. Preheat oven to 225 degrees.
2. Whisk orange rind, juice and egg whites until frothy.
3. Stir in sugar, salt and chili powder.
4. Add pecans and stir with a big spoon to get all the goodness on the nuts.
5. Spray the cooking sheet with the cooking spray and arrange the pecans in a single layer. Bake for 1 hour stirring the nuts a few times to get them nice and brown on all sides. They'll look soggy, but that's OK.
6. Let the nuts cool completely and they will harden into crunchy candied pecans. Mix in the cranberries for a salty-sweet combo.
Saturday, November 5, 2011
Easy Broccoli and Cheese Soup
When I say easy, I mean EASY! I used fresh broccoli but if you really want east, you can get frozen broccoli already cut up. Oh and it's not full of fat!
Serves 8
1 tbsp butter
1 medium onion, chopped
2 cups broccoli cut into bite sized pieces
3 cans of low-fat cream of potato soup
4 Cups of fat-free milk (I used soy milk)
3/4 cups shredded cheddar cheese
1 tbsp Dijon mustard
1/4 tsp chili powder
salt and pepper to taste
1. Melt butter and saute onions, over medium-low heat, until translucent, about 7 minutes.
2. Add soup and milk. Stir to combine. Use more milk if you want it soupier, use less if you want it more like a chowder.
3. Add broccoli and continue to simmer until broccoli is tender, about 5-7 minutes. Stirring occasionally to prevent sticking.
4. Remove from heat, stir in mustard, chili powder and cheese.
5. Serve with a sprinkle of extra cheese if you'd like.
Serves 8
1 tbsp butter
1 medium onion, chopped
2 cups broccoli cut into bite sized pieces
3 cans of low-fat cream of potato soup
4 Cups of fat-free milk (I used soy milk)
3/4 cups shredded cheddar cheese
1 tbsp Dijon mustard
1/4 tsp chili powder
salt and pepper to taste
1. Melt butter and saute onions, over medium-low heat, until translucent, about 7 minutes.
2. Add soup and milk. Stir to combine. Use more milk if you want it soupier, use less if you want it more like a chowder.
3. Add broccoli and continue to simmer until broccoli is tender, about 5-7 minutes. Stirring occasionally to prevent sticking.
4. Remove from heat, stir in mustard, chili powder and cheese.
5. Serve with a sprinkle of extra cheese if you'd like.
Thursday, October 27, 2011
Chewy Granola Bars
I got tired of the weird chemical taste in my low-fat granola bars. They were either soggy or too crunchy, so I found a recipe and made my own. You can alter the recipe to include any dried fruit you want. The recipe suggests a tropical mix, but I bought dried blueberries and it turned out fantastically.
Cooking spray
2 tsp all-purpose flour
2/3 cups all-purpose flour
1/3 cups whole-wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cups packed brown sugar
1/4 cup vegetable oil
2 tablespoons fat-free milk
2 large eggs
1 1/2 cups granola cereal (without fruit) plain or honey flavored
3/4 cups dried fruit
1/2 cup sweetened coconut flakes
Preheat oven to 350 degrees.
1. Use cooking spray and 2 tsp flour to grease and flour a 13 X 9 inch pan.
2. Whisk to combine flours, salt and baking powder in a medium bowl, set aside.
3. In a mixing bowl, combine sugar, oil, milk and eggs. Mix until well combined.
4. Slowly add flour mixture and mix on low until a light brown batter forms.
5. Fold in granola and fruit.
6. Pour in prepared pan and spread evenly. Sprinkle coconut flakes.
7. Bake at 350 for 20 minutes or until golden brown.
8. Allow to cool completely before cutting into bars.
Cooking Light, Jan. 2000
Cooking spray
2 tsp all-purpose flour
2/3 cups all-purpose flour
1/3 cups whole-wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cups packed brown sugar
1/4 cup vegetable oil
2 tablespoons fat-free milk
2 large eggs
1 1/2 cups granola cereal (without fruit) plain or honey flavored
3/4 cups dried fruit
1/2 cup sweetened coconut flakes
Preheat oven to 350 degrees.
1. Use cooking spray and 2 tsp flour to grease and flour a 13 X 9 inch pan.
2. Whisk to combine flours, salt and baking powder in a medium bowl, set aside.
3. In a mixing bowl, combine sugar, oil, milk and eggs. Mix until well combined.
4. Slowly add flour mixture and mix on low until a light brown batter forms.
5. Fold in granola and fruit.
6. Pour in prepared pan and spread evenly. Sprinkle coconut flakes.
7. Bake at 350 for 20 minutes or until golden brown.
8. Allow to cool completely before cutting into bars.
Cooking Light, Jan. 2000
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