Gameday Dip

So my boyfriend gave me a great recipe for a dip that's to die for. It's perfect for Football (American Football) Parties and Tailgates. The best part is that this dip is very inexpensive to make. Sorry, I didn't get a good picture of it!

Ingredients:
3 frozen Cream of Spinach (microwavable frozen veggie side dish)
1 lb hot roll spicy sausage (I use Tennessee Pride)
Grated Parmesan Romano cheese, to taste

Materials:
1 medium sized casserole pan
Tablespoon
Knive


Microwave the 3 frozen cream of spinach, separately using the cook time as directed on the box.
Put one layer of cream of spinach on the bottom of the medium sized casserole pan, then put enough circles of sausage on that layer. Repeat this step for the next two layers. 
Sprinkle grated Parmesan on top. 
Cook for 20-30 minutes at 400 °F until sausage is cooked.

Serve with Pita chips.

Healthy Pasta Bake

Sorry for the late blog post-- work has been hectic lately. However, I managed to try a new recipe last week. This pretty inexpensive and fairly easy to make. This pasta bake was delicious. I recommend making this for a large group of people, unless you don't mind having a lot of leftovers.

**I used two bunches of Asparagus, which was probably a little over a pound. I cut the asparagus in halves after I steamed it in order to make it easier to eat and dish out. For the chicken, I cooked 3 chicken breast, which equaled a pound, in 4 tablespoons of Olive Oil in a Deep Frying Pan. However, I'm sure you could buy a cooked chicken and cut it up, if you needed to save some time. Feel free to add more cheese, if needed.

Ingredients:
1 lb Asparagus- Steamed
1 1b of pasta (penne, zitti, or rigatoni)
1/4 Cup Olive Oil
1 lb Chicken Breast- Cubed and Cooked
1/2 Cup Sargento 6 cheese Italian Blend
1 tablespoon of garlic, minced (feel free to add more if you like garlic)

Materials:
Large casserole pan
Measuring cup
Serrated knife
Serving spoon
Large, deep frying pan (to cook the chicken)
Tablespoon



Add all ingredients into a 9 x13 pan (or large casserole pan) and stir to combine. 
Top with Cheese and Broil for 10-12 minutes at 400°F or until cheese is golden

Caramelized Brussel Sprouts

Last week, I decided to try something new. I was sick of eating my usual vegetables, so I thought outside the box a little bit. I was at the grocery store and saw some local brussel sprouts that were just delivered to the store that day. Of course, I bought them. After all, buying fresh and local produce is very important to me. 

Since I've been so busy lately, I've decided to update my blog weekly. If I have more time during certain weeks, I will upload more recipes.

Ingredients:

2 tablespoons of Extra Virgin Olive Oil (EVOO)

6-8 brussel sprouts, cleaned, cut in half, and steamed in microwave for 2 minutes

2-3 tablespoons of balsamic vinegar

Materials:

Large, deep frying pan

Large microwavable dish

Wooden spoon or Tongs 

Tablespoon

Clean brussel sprouts. Before cutting them in half, chop off most of the hard bit at the end. Slice brussel sprouts in half, and steam in a large microwavable dish with a little bit of water on the bottom for 2 mins on high in the microwave.

While the brussel sprouts are steaming, place EVOO in a large, deep frying pan on the stove cooking on medium heat. Let oil get really hot before putting brussel sprouts in.  

When Brussel sprouts are done cooking in microwave, drain water, and place brussel sprouts in frying pan. Pour Balsalmic vinegar over brussel sprouts and stir. Flip after 7 minutes and continue cooking for another 7 minutes. Brussel sprouts are done when almost black in color on both sides. Balsamic should be thick and stick to the brussel sprouts.  Enjoy!

Bobby Flay's Red Wine Sangria

One of my favorite drinks in the summer is Sangria. I find that it's so refreshing after a long day of work.  I found the best Sangria recipe. I divided all of the measurements in half because I wasn't hosting a big party.

Ingredients:
2 bottles of red Spanish table wine (Merlot, Red wine blends, Cabernet Sauvignon, Pinot Noir)
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple Slices
Blackberries
Pomegranate seeds (if in season)



Materials:
Large pitcher
Serrated knife
Cutting board
Small sauce pan
Measuring cups/spoons

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

A Taste of Fall....Pumpkin Bread

Lately, I've been wanting or craving everything to do with Fall: College Football (American Football), Riding Boots (which may include Cowboy Boots if you live in the Southern Region of the United States), Scarves, Leggings, Hayrides, Halloween, Pumpkins, and Pumpkin Spice flavors in cooking. Lucky for us, Fall is right around the corner, which is why I'm going to have you one step ahead of the game for your tailgate, Halloween party, Thanksgiving meal, or Fall outing. Today's recipe will be for Pumpkin Bread. 

Be sure to check back on Thursday for my Sangria Recipe.

Yields: 1 large loaf or 4 mini loaves

Ingredients: 

2 cups flour

2 teaspoons pumpkin pie spice (fresh)

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

1 cup canned pure pumpkin

1 teaspoon vanilla extract

2/3 cup buttermilk

Materials:

Large Mixing Bowl

Medium Mixing Bowl

Electric Mixer

Whisk

Spatula 

Measuring Cups/Spoons

Tooth Pick

Cooling Rack

Preheat oven to 350°F.

Butter a 9x5x3 in. loaf pan or 4 mini loaf pans.

Whisk flour, pumpkin pie spice, baking powder, salt, & baking soda in medium bowl to blend.

Using an electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup of sugar, beating until blended.

Beat in eggs, 1 at a time.

Beat in pumpkin, then vanilla.

Beat in dry ingredients alternately with buttermilk starting and ending with the buttermilk.

Bake until tester inserted into center comes out clean, about an hour 10 mins for large loaf and 24-36 mins for mini loaves.

"Cake Cake Cake Cake Cake Cake Cake... It's Not Even My Birthday"

"Cake Cake Cake Cake Cake Cake Cake... It's Not Even My Birthday."  I was just listening to Rihanna's song "Birthday Cake," and realized I haven't posted a recipe on my blog today. Today's recipe is Martha Stewart's Yellow Cake with Dark Chocolate Ganache Icing. I made this cake and icing for my boyfriend's 28th birthday. I decorated the sides with dark chocolate chips and had enough left to spell out "28" in the center of the cake.


Tip: Don't leave the cakes in the pan for too long, or you will have trouble getting them out. I learned this one the hard way because I went to go do last minute errands and shop the after Christmas sales, and I left the cake in the cake pans on the cooling rack. As a result, I had to remake the top layer since the bottom of the cake stuck to the pan. I didn't line my pans with parchment because I had high quality cake pans.  I suggest cutting a circular piece of parchment to line the cake pans.

Martha Stewart's Yellow Cake

Yield: 3 cups
Batter: For 1 8 in cake
Bake time: 45-50 mins







Ingredients:
8 tablespoons (1 stick) unsalted butter softened, plus more for pan/parchment
1-1/3 cups cake flour sifted, plus more for pan/parchment
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs 
1 teaspoon baking powder
1 pinch of salt
1/2 cup milk

Materials:
Parchment Paper 
Cooling Rack
Electric Mixer
Large Mixing Bowl
Medium Mixing Bowl
Toothpick 
Measuring cups/spoons
Sifter

Preheat oven to 325°F.
Butter 8 in. cake pan, line the bottom with a round of parchment and butter & flour pan/parchment.
In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color and fluffy, about 5 mins. 
Add vanilla extract and beat until combined.
Add eggs one at a time, beating until incorporated.
In a medium bowl, sift together flour, baking powder, and salt three times.
Add to egg mixture in 3 additions alternating with milk, starting and ending with flour.
Pour batter into pan & bake until the top is golden brown, and a tester inserted in center of cake comes out clean, 45 to 50 minutes.
Cool in pan for 10-30 minutes.
Turn out onto a wire rack, remove paper and cool completely.

**Make Cake Recipe twice or double ingredients to save time.


Dark Chocolate Ganache Icing

Yield: 3-1/2 cups

Ingredients:
2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped

Materials:
Measuring cups/spoons
Wooden spoon
Whisk
Large saucepan
Cake knife to spread icing (flat knife that's not sharp. Like a cheese knife but longer and flatter)
Spoon to spread icing on cake

In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, & 1/8 teaspoon salt to a boil.
Remove from heat; add 1 pound bittersweet chocolate roughly chopped (I used bittersweet chocolate chips, which works well too), and let stand without stirring for a minute.
Whisk just until combined.
Refrigerate, stirring occasionally until spreadable, about 1 hour.

** Ganache gets hard when left out when you are icing the cake. Constantly stir icing, so it won't solidify.

The Modern Greek Version Of Caprese Salad

Last night, I decided to make as I like to call a "Modern Greek Caprese Salad." Originally, I wasn't planning on cooking anything, but I decided to make up a recipe with ingredients I already had in my fridge. Plus, I used the excuse of "I need to use the tomato before I go away on vacation or it will go bad." Yes, that really happened. If you're a healthy eater, love salads, and/or Greek food, you will absolutely LOVE this recipe. My boyfriend raved all night about how good this recipe was. The best part is, it is so easy to make.

Servings: about 3

Ingredients:
1 large heirloom tomato, diced
1 tablespoon Extra Virgin Olive Oil (aka EVOO)
3 teaspoons feta
Pepper, to taste

Materials:
Small mixing bowl
Teaspoon
Tablespoon

Combine Tomato, EVOO, and Feta in a small mixing bowl.  Stir. Mix in Pepper. Enjoy. Make sure to serve cold/room temperature. Enjoy!

Panera's Stove Top Mac N' Cheese

This will be my last post till next Sunday, since I am going out of town on holiday for July 4th. Sunday I will be posting about "Shopping at Your Local Farmers' Market" so don't miss out.

Who doesn't love a good Macaroni and Cheese? I think it was my go to food when I was little. I'm pretty sure I made it a food group.... and no I'm not kidding-- that's how much I ate it. Panera serves a mac n' cheese that's to die for. It's made with white cheddar and white american cheese, which is very flavorful and delicious. I found a recipe that is a copy cat recipe. Trust me, you won't be disappointed when you make it.

Ingredients:
16 oz (1 lb) pipette pasta or other small pasta shapes
1/3 cup all purpose flour
4 oz white american cheese chopped or torn into pieces
2 teaspoons-1 teaspoon dijon mustard (adjust to taste)
1/4 teaspoon hot sauce (like Frank's)
4 tablespoons unsalted butter
2-1/2 cups milk, heavy cream, or half & half
8 oz extra sharp white Vermont cheddar, shredded
1 teaspoon kosher salt

Materials:
Large stock pot
4 quart sauce pan
Wooden spoon
Cheese Shredder 
Measuring cups/spoons
Serving spoon

1) In a large stock pot, cook pasta according to package directions, drain well.
2) While the pasta cooks, melt the butter in a 4 quart sauce pan over medium heat.  When the butter has melted & has started to bubble, whisk in the flour, cook for 1-1/2  minutes whisking constantly.  Gradually whisk in the milk until no lumps remain.  Reduce to medium-low & cook  milk mixture, whisking frequently, until it thickens & bubbles, about 8 mins.
3)Remove saucepan from the heat & by the handful, stir in the cheese allowing all of the cheese to melt into the sauce before adding more.  Stir in the mustard, salt, & hot sauce.  Return the saucepan to the heat & stir in the pasta.  Be sure to stir up the sauce from the bottom of the saucepan & thoroughly coat all of the pasta with sauce.  Cook for 1-2 minutes over medium-low heat until heated through.  Serve hot in bowls with spoons.

Banana Bread

No need for a mixer for this recipe y'all! It's really easy to make, and it's delicious. Feel free to add walnuts (I don't cause I think I'm allergic).

Ingredients:

3 or 4 ripe bananas smashed          

1/3 cup melted butter

1 cup sugar

1 egg beaten 

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1-1/2 cups of all purpose flour

Materials:

Large Mixing Bowl

Wooden Spoon

4 x 8 in loaf pan or 4 mini loaf pans

Yield: 1 loaf or 4 mini loaves 

Preheat Oven to 350°F.

With a wooden spoon, mix butter into the smashed bananas in a large mixing bowl.

Mix in sugar, egg, & vanilla.

Sprinkle the baking soda & salt over the mixture & mix in.

Add the flour last, mix.

Pour mixture in a buttered 4 x 8 in. loaf pan (or 4 buttered mini loaf pans)

Bake for an hour. (Bake mini loaves for 30-36 minutes)

Cool on a rack. Remove from pan & slice to serve.

Southwestern Turkey Sliders

Last night, I felt like making something that I've never made before: Turkey Burger Sliders (aka Mini Burgers). I made my own recipe after looking at a bunch from online. I gave my turkey sliders a Southwestern flare. It's relatively easy to make, and so delicious. Homemade sweet potato fries are the perfect accompaniment.

Ingredients:
16 oz of ground turkey (I used 93% fat free, lean ground turkey)
1/3 to 1/4 of a cup of Del Monte's Low Sodium Whole Kernel Gold Corn
1/3 of red bell pepper diced into tiny pieces
1/4 of a red onion diced into tiny pieces
1 egg, lightly beaten
1 teaspoon hot sauce
3 pinches of panko
Salt and pepper (use as much as you want to season the turkey with)
Pepper Jack Cheese
Butter for Pan
Slider roll buns



Materials:
Deep Frying Pan
Spatula 
Mixing Bowls (need 2)
Measuring cup
Cutting Board
Knives

In a medium mixing bowl, combine corn, red pepper, and onion. Stir and set aside.
In a large mixing bowl, combine turkey, egg, and hot sauce. Mix all together with your hands.
Pour ingredients from medium mixing bowl into the large mixing bowl.  Add salt and pepper. Mix all together thoroughly with hands.
Add panko, which will help bind the vegetables to the meat. Mix into the turkey/vegetables with your hands.
Shape into small patties. Recipe yields about 12 mini turkey burgers.
Sauté the sliders in butter on medium heat. Cook each side. About 6 minutes total (for top and bottom). 
Make sure Turkey is cooked all the way through by using either a thermometer or by cutting into the center. 
Add Cheese when patty is cooked all of the way.
Serve on a toasted slider roll bun.

Sweet Potato Fries
serving size: 2 -1/2

Ingredients:
2 large sweet potatoes peeled
Extra Virgin Olive Oil (to coat sweet potato slices/wedges)
2 pinches of salt
Heavily pepper

Materials:
1 cookie sheet
Parchment paper
Sharp knife 

Preheat the oven to 415 °F 
(if you don't have this option, use 400°F and bake for 30-40 mins)
Take cookie sheet and line with parchment paper
Cut sweet potatoes into slices or wedges.
Place sweet potatoes on top of parchment. 
Pour enough Extra Virgin Olive Oil on parchment to coat the sweet potato fries front and back.
Heavily pepper all sweet potato slices/wedges.
Sprinkle salt over the sweet potatoes.
Bake for 20 mins.

Best Crab Cakes You've EVER Eaten

A lot of times I'll order crab cakes at restaurants just to be disappointed by how little crab meat there actually is in relationship to the filler. What if I told you that I had a crab cake recipe with 95% crab meat? Well then, I just made your day because I do have that recipe. This is a perfect recipe to use during Lent for Fish Friday or during the Summer.

**IMPORTANT: Make sure the canned crab or container of crab is local and is not from a country that isn't know for crab. If you see Thailand, don't buy it. The crab needs to be high quality or the cakes will be ruined!!

Ingredients:
1 lb crab meat- back fin on (claw) (type of canned crab)
2 eggs beaten
2 tablespoons dijon mustard
Cajun seasoning- 1 teaspoon or to taste
1/2 cup bread crumbs to bind crab

Materials:
Mixing bowl
Measuring cup/spoons
Deep frying pan


Mix all with hands in mixing bowl.  Form into pattys & sauté in frying pan in olive oil to coat pan.
Brown on each side
*cook first side 4-5 mins & other side 3-4 mins

Optional Sauce:
Mix 1/2 cup mayo with 1/4 cup dijon mustard. Heat through in microwave: 1 min.

Winter: Salmon in Parchment

This is the perfect fish in parchment during Winter. I made up the recipe myself. The pairing was perfect. This is a great and easy meal to make during the week. 

Serving Size: 1 Person

Ingredients:
1/2 pound of salmon
Half a bunch of Asparagus, with ends removed 
2 peeled sweet potatoes chopped into pieces
Heavily Pepper
Pinch of Salt
Old Savannah Spice: Seafood Seasoning, to taste
Extra Virgin Olive Oil (to lightly coat fish and veggies)
Dill Chopped 


Materials:
Deep Dish Pan
Tin Foil
Parchment


Preheat Oven to 350°F.
Line Deep Dish Pan with a piece of tin foil.
Place a piece of parchment that smaller in size on top of the tin foil. Place fish and veggies on parchment. Be sure to put Salmon in middle and veggies around the salmon.
Lightly coat salmon back and front with Extra Virgin Olive Oil and do the same for veggies
Put chopped dill on top of salmon
Heavily pepper salmon and veggies.
Lightly salt salmon and veggies.
Sprinkle Old Savannah Spice: Seafood Seasoning over salmon & veggies.
Cook for about 30-40 mins

Mama's Pound Cake

I'm sure as all of you know that Paula Deen has been in the news lately for her racist comments, which she has sincerely apologized for. However, comments aside, Paula Deen is still a fantastic cook. Back in December, I made her Mama's Pound Cake for my Mom's Birthday Cake (because my mom's favorite cake is pound cake). I surprised her with the cake, and she was beyond thrilled. The cake turned out fantastic by the way, and was delicious.

**Paula Dean's Recipe. Makes a tad bit more than you need.  If you put all of the batter in; cake puffs up over cake pan**

Total: 1 hour 45 minutes

Cook Time: 1 hour 30 minutes  

Prep Time: 15 mins

Ingredients:

1/2 pound (2 sticks) Butter, plus more for pan

1/2 cup vegetable shortening

3 cups sugar

5 eggs

3 cups all purpose flour, plus more for pan

1/2 teaspoon fine salt

1/2 teaspoon baking powder

1 cup milk

1 teaspoon vanilla extract

Materials:

Electric Mixer                                     

Mixing Bowls

Bundt Pan

Measuring Cups

Measuring Spoons

Tooth pick

Cooling Rack

-Preheat oven to 350 °F.

-With mixer, cream butter & shortening together.

-Add sugar, a little at a time.

-Add eggs, 1 at a time. Beating after each addition.

-Stir Dry ingredients together in a bowl & add to mixer alternately with milk, starting with the flour & ending with the flour.

-Mix in vanilla.

-Pour into a greased & floured tube pan (or bundt pan) & bake  for 1 hr to 1 hr 30 mins, until a tooth pick inserted in the center of the cake comes out clean.

-Cool on cooling rack until the cake pan is cooled. (**if remove too early when cake isn't cooled, then cake will be ruined, so be patient). Cool for about 45 mins to 1 hour.

Cranberry, Feta, and Strawberry Chicken with Summer Green Beans

I actually made up the chicken and green bean recipes. I served them both with a side of corn on the cob, but feel free to substitute with something else

Cranberry, Feta, and Strawberry Chicken
Ingredients:
1 chicken breast
balsamic vinegar (to marinate the chicken in)
1/4 to a 1/3 of a cup of finely diced strawberries
2 teaspoons of canned whole cranberries
2 to 3 teaspoons (to taste) of feta crumbs (I use reduced fat feta)

Materials needed:
Pan
tin foil

Preheat the oven to 400°F.

Marinate chicken breast in a bowl with balsamic and flip the chicken till it soaks up most of the balsamic. 

Then place chicken in a pan lined with tin foil.  Pour an additional two tablespoons of balsamic on top. Wrap the chicken in tin foil and bake for 30-40 mins (depending on your oven) until center of chicken is completely cooked.  After 30 or so minutes, cut into centre and make sure chicken is fully cooked or use a thermometer. 

Pour out the cooked juice in the foil and pour a tablespoon and a half of balsamic over the chicken. 

Sprinkle a teaspoon or a teaspoon and a half of feta crumbs on top of chicken. Put strawberries on top o f the feta as well as on the side of the chicken.  Next put cranberries on top of the strawberries.  Finally, sprinkle about a teaspoon or a teaspoon and a half of feta on top of layers.  Bake for another 10 mins at 400°F.

Summer Green Beans

Ingredients
1/2 sweet onion diced
1 red bell pepper diced
Green Beans (either 2-3 handfuls of fresh green beans or packaged green beans--DO NOT MICOWAVE)
Canola Oil
Pepper

Materials:
Deep Skillet

Sautee onions, red pepper, and green beans in a large skillet with canola oil on medium heat. Make sure skillet and oil is hot before adding all veggies.  Heavily pepper the veggies as you cook them.  Serve when veggies soften- about 10-15 mins. Can serve hot or cold.

Delicious "Especially Dark" Chocolate Cake

I made my Uncle a Dark Chocolate Cake with Dark Chocolate Frosting for his birthday. The cake was so moist and delicious. This is a good cake recipe for my chocolate lovers out there. I was lucky to have a great sous chef, my sweet boyfriend, Tyler, who helped me prep my ingredients and helped me frost the cake.

Pictured is my Uncle in front of his birthday cake. I used one whole strawberry as a garnish, which I cut into sections (stopping half way up the strawberry, keeping the berry somewhat in tact) and spread out to make the cake look pretty.

Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup Hershey's Special Dark Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling strong coffee

Heat oven to 350°F.  Grease and flour two 9-inch round baking pans.  (I like to add a round piece of parchment paper to the bottom of my pans, but you don't have to).

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil, and vanilla; With electric mixer beat on medium speed for 2 minutes.  Stir in boiling coffee (batter will be thin).  Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.  Frost with Dark Chocolate Frosting (see recipe below).

Dark Chocolate Frosting

Ingredients:

1/2 cup (1 stick) butter, melted

2/3 cup Hershey's Special Dark Cocoa

3 cups powdered sugar

1/2 cup heavy cream

1 teaspoon vanilla extract

Mix all ingredients in a bowl and spread evenly across the cake.