26 2 / 2012
Do YOU Speak Danish???
I love CHEESE in any form! I don’t know to many people that hate it lol
Recently, I was given the assignment to make dessert (one of many) for a very large crowd; a crowd of 58 to be exact. But the fact that the group I am doing this with is also assigned to serve a breakfast the next day, so I decided cheese danish would be a good neutral.
Never made it before, but lord! did this turn out lovvvvvley! It is soooo delish and rich and just the right texture with a HINT of citrus. This will please anybody; the big breakfast eaters or for a mid-night snack. And SO simple!
Ingredients
- 2 (10 ounce) cans refrigerated crescent roll dough
- 2 (8 ounce) packages cream cheese, diced
- 3/4 cup white sugar
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons sour cream
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1 tablespoon butter, softened
- 1 tablespoon of water (microwave shortly if needed for desired thickness)
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.
(Source: facebook.com)
24 2 / 2012
Simple Soup For The “Dentally” Wounded
I was in a hurry tonight…
It’s been a long day; I was so wrapped up with errands and FINALLY got word from the doctor as to what the heck is going on with me. I’ve been so stressed and tired and SO ready for our vacation next week. I have a million things to do, but really wanted to make a nice meal tonight. Especially since my poor hubby had to go to the dentist and get 3 cavities filled this afternoon… With 2 more to be filled in a few weeks.
He is sittin’ around the house with “duck lips” (as I like to call them), all numb and groggy while the sky outside is black and stormy looking. And, although this is one of the warmest days of the winter we have had so far, I figured that I couldn’t go wrong with soup ;)
I chose a tortellini soup, but this one is much lighter and quicker to cook than the last one I posted. Very different taste quality too, but very yummy. :) Feel free to improvise with other ingredients you may have in the house that need used up too!
Ingredients:
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium chicken broth
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
2 links of italian sausage or .5 cup ground
Salt and pepper
Grated Parmesan, for serving
Directions:
In a large pot heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Meanwhile, cook the italian sausage in a large pan. Once finished at it to soup mixture.Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired. 
21 2 / 2012
I have been very sick for a few weeks and not able to do much around the house. My husband has been fending for himself for dinner or cooking something simple for the whole family, even though my appetite is in the crapper.
My husband travels for work a lot so when he comes home I like to have a nice meal prepared…Tonight he is coming home from Virginia and even though I am still feeling very ill, I wanted to make something we could both enjoy.
I opted for tacos because they are so easy! BUT, you can make them with so much variety. {Soon I’ll be making tilapia tacos with kiwi salsa!} The ones I decided to make tonight are good ol’ fashion buffalo chicken! This recipe makes enough for 10 tacos but don’t be afraid to double or triple the ingredients for a party or put your own spin on it…etc. Also, the picture shows MILD buffalo sauce, but I like mine spicy so I’m just using the regular. Feel free to switch it up! Bon appetit!
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce, plus extra for garnishment
1 Tablespoon olive oil
10 6-inch flour tortillas
Diced onions
Avocado slices
Ranch dressing
Green onions, sliced thinly (optional)
2. In a large bowl combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
3. Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.
4. Assemble 10 tacos, dividing the toppings evenly among each taco.
Credit to: navywifecook.com
12 2 / 2012
DIY FACIALS! How Could I Resist?! AND foodie friendly!
I’ve always been a strong believer in skin care, especially the occasional clay mask. But with everything nowadays going more green and organic, I found these awesome, hippie friendly masks that smell and work great! (Click the pic to access all of the facials and info)
I have always had a problem with my skin being TOO oily. I ‘ve tried a number of different products and, no matter what, at the end of the day I always felt like I could bake a chicken breast on my face. As I get older and my hormones change, I find that although this is less of a problem, it is not completely resolved. That’s why, every blue moon, I still take a few minutes to pamper myself with a facial. At home or salon style.Ingredients:
1 egg yolk
1 tbsp honey
1 tbsp olive oil
½ cup oatmealThe oatmeal and egg yolk fight oily skin, while the honey and olive oil moisturize. Mix ingredients together, apply and leave on for 15 to 20 minutes. Rinse with lukewarm water, dry and follow with your usual moisturizer.
After rinsing this recipe, my face felt so soft and my skin felt like it was able to breath again! I’d even recommend these facials for guys, especially ones that consider themselves to manly to buy a lot of product. Have fun! <3
(via laughinglark)
11 2 / 2012
I am a huge sucker for ANYTHING pumpkin. I don’t think it can EVER taste bad. Muffins, lattes, cheesecakes, and yes, oatmeal! A friend of mine in Delaware put on Facebook that she was making this one day and I just couldn’t wait to try it and while cans of pumpkin are staring you in the face each time you walk into Walmart during the fall and winter, that was all the excuse I needed. There are MANY variations of this recipe that you can find on the web. This one is fiber filled and packed with flavor! Enjoy on a brisk morning with a cup of coffee or tea <3 {I didn’t make this this morning (hence the borrowed photo), but woke up craving it!}
Pumpkin Oatmeal with Walnuts and Maple Syrup - Serves 2-3
1 cup milk 1 cup water 1 small can of pumpkin puree 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger pinch of salt 1 1/2 cups thick cut rolled oats 1/2 cup brown sugar, plus more for serving 1/4 cup chopped walnuts 1/4 cup roasted pumpkin seeds Maple Syrup In a medium sized pot combine the milk, water, pumpkin puree, spices, salt and whisk to combine. Bring to a boil over medium heat. Once the mixture is boiling add in the rolled oats and reduce the heat to a simmer. Simmer for about 15- 20 minutes or until the oatmeal is thick. Divide into bowls and sprinkle with some brown sugar, chopped nuts, pumpkin seeds and finish with some maple syrup. Photo courtesy of Natalie @ thehungerstruck.com
10 2 / 2012
A lot of people don’t cook spaghetti squash because they don’t know how to. But with health benefits like a wide range of vitamins ( vitamin C, A, B-6, thiamin, riboflavin, niacin, folate, pantothenic acid and vitamin K ), minerals, fiber how could you pass it up?
It’s so simple that you actually should be afraid to do TOO much to it, for fear that you’d ruin the already buttery, natural taste. Below is a really simple recipe for “spaghetti” and meatballs, plus one serving (1 cup of squash with butter) 105 is only calories!
ingredients:
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste, if desired)
1/4 cup shredded parmesan cheese
directions:
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.
You can use store-bought meatballs or follow the recipe below. I like to make mine a little more italian by using italian style breadcrumbs and adding parmesan cheese to the mixture before cooking.
Ingredients:
1 lb ground beef (we also use ground turkey)
½-2⁄3; cup dry breadcrumbs (can also use seasoned crumbs)
¼ cup milk
¼-¾ teaspoon salt (optional)
1/2 teaspoon pepper
½ teaspoon Worcestershire sauce
1 small onion , chopped (approx 1/4 c)
1 egg
Directions:
1. Combine all ingredients and shape into 20-24 meatballs (1 to 1-1/2 inches each).
2. To oven bake: Place in ungreased 9x13 pan (you may want to line it with foil for easier clean-up).
3 . Bake 20-25 min or until light brown and cooked through; turn meatballs halfway through, if desired, to help maintain a round shape.
To pan fry: Cook in skillet on medium heat, turning as needed, until brown (approx 20 min).
1. To microwave: Place in micro-proof 12x7 pan and cover loosely.
2. Micro on high for 3 minutes; rearrange meatballs.
3. Cover again loosely and micro until brown inside, approx 5-7 min more.
4. Let stand covered for 3 minutes.
Put it all together and cover with your favorite “red” sauce :)
{Serves approx 3. Calories per serving: Approx 268, without sauce or cheese;)
Squash photos courtesy of steamykitchen.com
(Source: http)
09 2 / 2012
French Onion Soup & Soft No-Yeast Breadsticks
French Onion Soup:
3 pounds yellow onions, cut into 1/8-inch pieces
3 tablespoons unsalted butter
7 beef boullion cubes
1 pinch sugar
8 cups water , plus more as needed
1 tablespoon all-purpose flour
1 sprig fresh thyme
1/4 cup dry red wine
8 ounces Gruyère cheese-I sliced it thick and placed it over the top of the crock
INSTRUCTIONS
Melt butter in a large Dutch oven or soup pot over medium heat.
Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat.
Cover and cook for 10 minutes.
Take the cover off, and cook, stirring frequently, until the onions are lightly browned.
At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan).
Continue to cook until the onions are an even dark brown color.
Add the flour and stir for two minutes.
Add 8 cups water and thyme to the onions and bring to a boil.
Lower heat and simmer for 20 minutes.
Add red wine and simmer 10 minutes longer.
After placing the Gruyere cheese on top of the crock, sprinkle a small amount of parsley on top
Soft No-Yeast Breadsticks
1 ¼ cups flour
2 tsp sugar
1 ½ tsp baking powder
½ tsp salt
⅔ cup milk
3 Tbsp butter or margarine, melted
minced garlic
dried oregano
Combine dry ingredients and gradually add milk to form a soft dough.
Knead gently 3 or 4 times on a floured surface.
Roll out into a rectangle and cut into 12 sticks.
Put the melted butter into a large baking dish and turn the breadsticks to coat them with the butter. Halfway through cooking pull the breadsticks out and put a small amount of minced garlic and oregano (if desired) and continue baking until finished.
Bake at 450°F for 14 to 18 minutes.
Serve warm.
09 2 / 2012
BBQ Chicken Sandwich w/ a Twist
The description is right! Quick and healthy and definitely tasty. The carrots gave this an unusual twist I wouldn’t have thought of myself and instead of using ranch I used caesar which gave this sandwich a little extra ‘bite’. I also put baby spinach on the sandwhich instead of lettuce. Loved the ending result and will be making again!
09 2 / 2012
Lemon Garlic Tuna Burgers; Sound Strange? Try it!
As my husband put it, these are “different”. And that they are! The taste is neither bland or overpowering; the burger neither moist or dry. There is something about the combo of flavors that is just right. I made these for dinner, but I like them better as lunch the next day. Also, I subbed the english muffins for sandwich thins.
09 2 / 2012
Tortellini Soup; Can you really say no to that?
Possibly one of my favorite soups that I’ve ever made. I did not put celery in it, because at the time I didn’t have any, but I assure you, it didn’t put off the taste at all! I will definitely be making this again soon ♥ Good for fall or rainy spring evenings
