Mexican Corn on the Cob

Posted by Jennifer (the student) on June 6, 2013

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At my local farmers market, there is a corn on the cob vendor that it seems to be very popular. I have never tried the corn but I have heard it is very good. We had a few friends over for dinner recently, they are big fans of that corn on the cob and I thought I would try to recreate it at home for them. I looked a many recipes and then I sort put my own twist on it, not knowing what it was supposed to taste like. Well my experiment was a success and I heard that it was better than the corn on the cob vendors. 🙂

Ingredients:

  • 4 ears of corn
  • 2 TBSP butter, at room temperature
  • 4 TBSP mayonnaise
  • 3-4 limes
  • ½ cup cotija cheese, crumbled
  • taco seasoning, to taste

Instructions:

  1. A few hours before cooking the corn, blend butter, mayonnaise and lime zest from 2-3 limes, then refrigerate.
  2. Cook corn in the oven or on the grill.
  3. Once corn is cooked, brush the corn with the butter/mayonnaise mixture.
  4. Then rolled the corn in the cotija cheese and sprinkle with taco seasoning.
  5. Serve with lime wedges.
  6. Enjoy!

* I used Savory Taco Seasoning.

♥ ♥

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Peach Mango Milkshake

Posted by Jennifer (the RD) on June 5th, 2013

 

This is a great way to have a milk shake without having to include too much ice cream, yet still being able to have the creamy, yummy texture

INGREDIENTS:

  • 1/3 cup frozen peach slices (I like to freeze my own,  because I can’t always find the frozen organic variety, but you can buy them frozen)
  • 1/3 cup frozen mango slices (I like to freeze my own,  because I can’t always find the frozen organic variety, but you can buy them frozen)
  • 1/3 cup vanilla ice cream (I used Breyer’s)
  • 1 cup milk (any variety, I used Almond milk)
  • 1/4 tsp. coconut extract, optional

Combine all ingredients in a blender or Magic Bullet and blend until well blended.

 ♥ ♥

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My New Technique for Baking Potatoes

Posted by Jennifer (the student) on May 30, 2013

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I thought I know how to make baked potatoes. I used to make them the same way my mom did by wrapping them in foil. And recently, I had a great potato out at a restaurant and I began to wonder why my potatoes were never as good. Wrapping potatoes in foil steams them and that is why the skins is not crispy and the inside is not fluffy. After some research and a little experimenting, this was the best technique I found.

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Ingredients:

  • 2-4 Medium Russet Potatoes
  • Olive Oil
  • Sea Salt

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Instructions:

  1. Preheat oven to 400 degrees.
  2. Scrub potatoes with a vegetable brush.
  3. Puncture the potatoes several times each with a fork or knife.
  4. Rub olive oil all over the potatoes.
  5. Sprinkle the potatoes well with sea salt.
  6. Place potatoes in the oven, directly on the rack with a baking pan under to catch any drippings.
  7. Bake for 40 to 60 minutes.
  8. Test the potatoes with a knife or fork, if the potatoes are done the knife or fork will slide out easily.
  9. Remove the potatoes from the oven and let then rest 5 minutes before serving.
  10. Top with what ever you like. I topped mine with ricotta cheese and green salsa.
  11. Enjoy.

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♥ ♥

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Denise’s Asian Chicken Soup

Posted by Jennifer (the RD) on May 22, 2013

My sister made this chicken soup for my mom when she was not feeling well.  It was so good I asked her for the recipe.  Turns out, it was her own creation.  It’s really good!

INGREDIENTS:

  • 1 quarts chicken broth or stock
  • 1 chicken breast
  • 1 cup snow peas or sugar snap peas, trimmed
  • 1 cup fresh shiitake mushroom caps, cleaned and sliced
  • handful of maifun (rice noodles) cut into 3-4 inch strands
  • 1 cup small grape tomatoes
  • 1/2 cup fresh cilantro, chopped coarsely
  • 2 tsp.  super thin slices of fresh ginger
  • salt and pepper to taste

Season the chicken breast with salt and pepper.  Saute the chicken just until no longer pink in the middle.  Set aside and shred when cool.

Heat 2 quarts of chicken broth or stock in a stockpot over medium heat.

Ad the sliced shiitake and rice noodles to the broth and simmer for about 10minutes.  Add the shredded chicken, snow or sugar snap peas, grape tomatoes, cilantro and ginger and simmer for another 10 minutes

You can also add other vegetables like bean sprouts, baby corn, or whatever you feel like having.  🙂

 ♥ ♥

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Surprise Recipe Swap: Morsels of Life

Posted by Jennifer (the student) on May 20, 2013
HungryLittleGirl

I am so excited to be participating in my third Surprise Recipe Swap . Each month Jutta from Hungry Little Girl is hosting a Surprise Recipe Swap, participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Morsels of Life blog. This food blog has a large selection of all types of recipes and has the cooking philosophy of using everyday materials that are easy to prepare. After studying all the recipes I narrowed it down to three recipes Honey Lemon Chicken, Cranberry Glazed Meatballs and White Pizza. In the end, I choose the Cranberry Glazed Meatballs and I am sure glad I did because they were so tasty and very easy too. Take some time and explore the recipe collection at Morsels of Life.

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Cranberry Glazed Meatballs

by  at Morsels of Life
Flavorful, moist meatballs bathed in a tart yet sweet cranberry sauce for a savory contrast.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings

Ingredients:
  • 14 oz can jellied cranberry sauce
  • 1/2 cup Panko bread, crumbs
  • 1 egg
  • 1 pound ground meat
  • 2 tablespoons milk
  • 1/2 tablespoon Herbes de Provence
  • 1/4 cup  ricotta cheese
Instructions:

  1. Combine all materials except cranberry sauce.
  2. Form meatballs about an inch in diameter.
  3. Bake at 375F for 15 minutes, until cooked through.
  4. While baking meatballs, in a small saucepan over medium heat warm cranberry sauce.
  5. Serve meatballs topped with warm cranberry sauce.
  6. Enjoy!
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 Thanks for stopping by!

♥ ♥

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Edamame Spread

Posted by Jennifer (the RD) on May 8, 2013

I posted a recipe for edamame hummus a little while ago, but I like this spread better.  🙂

INGREDIENTS:

  • 1 cup cooked, shelled edamame
  • 2 tsp. olive oil
  • 2 TB water
  • 1 TB of your favorite non salt seasoning (I used “Arizona Dreaming” by Penzeys spices)
  • 1/4 tsp. garlic salt

Blend all ingredients in a cuisinart or blender until it resembles the consistency of guacamole. If it is too dense, add a little more water. Serve with your favorite crackers or tortilla chips.  It is pictured above on a flaxseed chip.

 ♥ ♥

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Chicken Arrabiata Pasta

Posted by Jennifer (the RD) on April 24, 2013

I usually make this when I am running short on time.

INGREDIENTS:

  • 1 lb boneless, skinless chicken breast, diced into 1 inch pieces
  • 2 tsp.  plus 1 TB olive oil
  • 1 jar Fresh and Easy Arrabiata pasta sauce
  • 3 cups  veggies (I used onions, zucchini, red bell pepper, asparagus, and carrots)
  • 1 package bowtie pasta, cooked according to package directions1/2 tsp. garlic salt
  • 1/8 tsp. fresh ground pepper

-Cook the chicken over medium meat in a medium saucepan until no pink areas are visible

-Add the Arrabiata sauce and simmer on low to medium heat for 30 minutes.  Go to the next step while the chicken is simmering.

-In a medium  pan, sautee veggies  over medium heat in aproximately 2-3 tsp. of olive oil, 1/2 tsp. garlic  salt and 1/8 tsp. pepper for approximately 10 minutes or until barely tender

-Cook pasta according to package directions.  When the pasta is done, drain and add back to the original pot.  Add the veggies and combine thoroughly.

-Top each 1 cup serving of the pasta with aproximately 1/2 cup of the chicken arrabiata sauce.  Enjoy.

 ♥ ♥

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Surprise Recipe Swap – Darn Good Pot Roast

Posted by Jennifer (the student) on March 20, 2013
HungryLittleGirl

I am so excited to be participating in Surprise Recipe Swap . Each month Jutta from Hungry Little Girl is hosting a Surprise Recipe Swap,  participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Cheese Curd in Paradise blog, Ashley has a large selection of all types of recipes. After studying her blog for many days, I finally decided to try her Darn Good Pot Roast 2 because it is a crockpot recipe. I do not use my crockpot enough so maybe armed this tasty and easy recipe I will use it more often. 🙂 Be sure to stop by Ashley’s lovely blog and explore her recipe collection.

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Darn Good Pot Roast 2 from Ashley at Cheese Curd in Paradise

Ingredients
  • 3 lb rump roast
  • 1 16 oz bottle of light italian salad dressing
  • 1 packet of ranch dressing mix
  • 1 packet of brown gravy mix
  • 1/2 cup water
  • black pepper
Instructions
  1. Mix italian dressing, ranch packet, and gravy mix together.
  2. Season roast with black pepper.
  3. Place roast in crockpot.
  4. Pour italian dressing mixture over roast.
  5. Set crockpot to low and cook 7-9 hours.
  6. Enjoy!

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This recipe was a real crowd pleaser at my house and it was so simple. Participating in the Surprise Recipe Swap is a fun experience and I look forward to joining in each month. Check out the other recipes in the Surprise Recipe Swap! If you are interested in participating, head over to Hungry Little Girl.

♥ ♥

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Low Fat Chicken Tinga Tostadas

Posted by Jennifer (the RD) on April 10, 2013

 

This is another recipe I did a makeover on.  My co-worker Saulo contributed the original version.   I hope you like it.  🙂

Ingredients:

  • 6 Bone in chicken breast halves
  • 4 tsp. canola oil
  • 7 medium onions, thinly sliced
  • 6 medium tomatoes
  • 1 clove garlic, chopped
  • 1 seven oz. can chipotle peppers in adobo sauce
  • 1 TBSP chicken bouillon granules
  • 16 tostada shells (baked – see instructions)
  • 1 cup Lite sour cream
  • Salt and pepper to taste
  1. Get a small oven safe bowl (or the tostada shell baking bowls I used) and press a flour tortilla into it.  Bake at 375 degrees for about 10 minutes and remove from oven to cool.
  2. Place the chicken into a large pot along with ¼ cup of sliced onion, garlic, and enough water to cover.  Bring to a boil, and cook until no longer pink, about 25 minutes.  Remove chicken, cool, and shred meat. Discard skin and bones.
  3. Heat oil in a large skillet over medium heat.  Add the remaining onion slices, and cook until transparent.  Place tomatoes into a pan of boiling  water You could use the leftover water you used for cooking the chicken) and boil until split open
  4. Place the tomatoes, whole can of peppers, chicken bouillon into a blender or large food processor.  Process until smooth. Season with salt and pepper.  Pour this mixture into a large pan, and add the shredded chicken and cooked onions.  Heat through.
  5. To serve, each person spreads some sour cream (2 TBSP) on their tostada shell, and tops with a spoonful of the chicken (about ½ cup)

Nutritional info per tostada :  Calories 251 (original recipe had 670 calories), Fat 7.2 g, 26% of calories (original recipe had 48 grams, 64% of calories), Sodium 352 mg (original recipe had 855 mg), carbohydrate, 20 grams (original recipe has 31 grams)

 ♥ ♥

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Georgia’s Chocolate Chip Coffee Cake

Posted by Jennifer (the RD) on March 27, 2013

 

This is a recipe that I did a makeover on.  The original recipe was a contribution by my boss Georgia.  🙂  I included the nutritional analyses for before and after.

Ingredients for the cake:

6 TBSP Lite Margarine (I used Smart Balance spread in a tub)

½ cup unsweetened applesauce

½ cup brown sugar

½ cup granulated white sugar

4 egg whites

2 tsp. vanilla

3 cups flour

1 TBSP baking soda

1 package sugar free vanilla pudding (1.3 oz.)

1 cup fat free, plain Greek yogurt

Topping:

1/3 cup brown sugar

1 TBSP Lite Margarine (I used Smart Balance spread in a tub)

6 oz. MINI semi sweet morsels

¼ cup quick cooking oats

¼ cup finely chopped walnuts

1 tsp. cinnamon

  • Cream butter and add brown and white sugars and beat until light and fluffy.
  • Add eggs, applesauce, and vanilla and blend together.
  • Combine flour, pudding mix and baking soda.  Then add to creamed mixture alternately with the yogurt.
  • Combine topping ingredients; may have to blend together with  your fingers to make sure that everything is incorporated well.
  • Spray a 9X13 inch pan with cooking spray and spoon batter evenly into it.  Sprinkle chocolate morsel mixture over the mixture evenly.  Bake  at 350 degrees for 35-40 minutes, or until a toothpick comes out clean in the middle.

Nutritional info per piece (cut into 16 pieces):  Calories 255 (original recipe had 410 calories), Fat 6.5 g, 23 % of calories (original recipe had 23.5 grams, 52% of calories), Sodium 377 mg (original recipe had 352 mg), carbohydrate, 43 grams (original recipe has 44 grams)

THIS RECIPE REDUCES THE ANMOUNT OF FAT BY 3 ½ TSPS PER PIECE!!!

 ♥ ♥

HungryLittleGirlSweet 2 Eat BakingChef In Training

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