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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Wednesday, May 22, 2013

Blog and Breakfast Makeover

I was getting tired of orange, didn't think it was spring/summery enough so hopefully you like the new look.  I just did a quick logo, not 100% thrilled with it, but I think its better than before.  Thoughts?
Anyway along with the blog makeover, I have also been making over my breakfasts lately.  Their new requirement is to not only be tasty but to also be filling and healthy as well. 
I haven't always been a breakfast gal, I don't love breakfast food in general.  In fact when I was younger I would often skip breakfast all together.  Now that may have been more related to sleeping till noon than my actual distaste for breakfast food, nonetheless, I've come a long way.  
With how busy life has gotten lately, it has been very easy to write off breakfast as a quick piece of PB toast, a granola bar or heck even just a cup of coffee.  But no longer.   I refuse to not give breakfast the same attention that I give the other meals, its been more like the red headed step child in our house for quite some time.  Hence my breakfast makeover.  
Pictured above is WW's version of eggs florentine. Did I mention I'm doing weight watchers again?  
That might have something to do with my bfast makeover, along with the fact that I'm working 12 hour shifts, and I often don't get a break between 7am and noon so I need my breakfast to last. 
Anyway once I tasted this eggs florentine I was hooked!  I felt like I struck breakfast gold!  I've eaten it several times in the last week and in fact I'm eating the last portion right now, I seriously can't get enough.  Perfect combo of healthy and tasty, perfect portion size, and it really does a great job of keeping me full.  In the WW version you use half of an english muffin and egg whites as well as low fat cheese.  However if you aren't as worried about such nonsense things like swimsuit season as I am, you could use a whole english muffin, full fat cheese and a whole egg. 
That was long winded...heres the recipe

Eggs Florentine
serves 2

4 egg whites
1tsp water
salt and pepper to taste
1 spray cooking spray (whatever this means....)
1T minced red onion (or more if you want)
1 cup fresh spinach
2 slices ww reduced fat cheese slices (I used babybel light)
1 english muffin (or 2 if you want a full one for each serving)

In a small bowl, combine egg whites, water, salt and pepper but do not whisk or beat; set aside.
Lightly coat a medium nonstick sauté pan with cooking spray; warm over medium-high heat. Sauté onion until soft, about 1 to 2 minutes. Stir in spinach; cook, stirring occasionally, until spinach wilts, about 1 to 2 minutes. Add egg white mixture; scramble until cooked through, about 4 to 5 minutes.
Move eggs together in middle of pan and turn off heat; top eggs with cheese and let sit until cheese starts to melt. Divide egg mixture among English muffin halves. Yields half a topped English muffin per serving.


Sunday, May 19, 2013

Loaded Sweet Potato

If you are like me and feel guilty for eating such things as cheesy, sour creamy loaded baked potatoes, you will be happy to know that there is a healthy, but in my opinion equally as tasty alternative.  This beauty is a loaded sweet potato.  It is easy to make and it is a perfect lunch or even dinner all on its own.  This thing is packed with flavor!  Sub greek yogurt for the sour cream, but add some taco seasoning and NO ONE, I MEAN NO ONE will know the difference.  Logan hates greek yogurt, yet while eating this he says...and I quote... "I think my favorite part is the sour cream".  SAY WHAT!?! Yeah, thats what I'd call a victory!
Anyway, you have to try this one!  And the topping possibilities are really endless so get creative.
Recipe can be found here, hers is definitely prettier than mine :)
Proof that it really was greek yogurt!  Adding taco seasoning is my new fave trick. 
We used this on some tostadas that I made the other night as well. Perfection. 

Friday, May 17, 2013

Mass meals

With my new job...did I tell you I got a new job?!?
I'm now working in the NICU at our local hospital and so far loving it!
Anyway, with this new job comes 12 hour shifts, which will soon be night shifts.  Therefore when I have a stretch of working days it is imperative that I plan ahead and make breakfasts, lunches and even dinners ahead of time.  
These muffins were a part of that prep.  Delicious, filling, healthy and quick to grab and go.  They worked perfectly!  Even if I didn't have one for breakfast I would bring one to work for a quick mid morning snack.  I adapted this recipe, subbing frozen mixed berries for blueberries (I always keep frozen fruit on hand for instances like this) and agave nectar for the sugar.  I also used white flour, which was naughty, but I didn't have any whole wheat.  They were pretty darn tasty! Next time I will try the whole wheat flour though. 
Try making these this weekend and you will have bfasts and snacks all week!  Or at least for a few days :)
1 cup unsweetened apple sauce
2 cups self rising cake flour (with baking soda and salt mixed in)
1/2 cup agave nectar/sugar or sugar substitute
1 cup frozen mixed berries (or more if you like)
1 large egg, lightly beaten
1.5 tsp vanilla
2 T melted butter

Preheat oven to 325°. 

In a medium bowl, mix egg, melted butter, agave, vanilla and applesauce. Add flour and stir until just blended.  Gently fold in berries.

Pour batter into 12 lined or greased muffin tins and bake at 325° for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. 


Sunday, May 12, 2013

More Strawberries

I didn't use to be a fruit in my salad kind of gal, but a few years ago that all changed, and I've never looked back!
Some of my fave salads are sweet and savory and this is definitely one of them.  Extremely easy to make and very tasty.  I added chicken for a little boost of protein to get me through the day, but you could also serve this along side dinner if you wanted.  Or make a large bowl of it and bring it to a BBQ, everyone always secretly loves the girl that brings the greens to the BBQ. :)
Again this recipe comes from one of my favorite websites
Find it here.
And don't forget the gorgonzola (use blue cheese if you prefer), it gives this salad that perfect zing!


Friday, May 10, 2013

It's SUMMER and I'm BACK!

Ok, ok so its not quite summer yet, but the weather has certainly been cooperating here in Montana.  Last night we grilled turkey burgers and this morning I made a classic summer dessert for breakfast, so you see, its SUMMER!  nanana boo boo to those of you in MN where it is still in the 40's/50's...

So here I am, again professing my love for you all and apologizing for my LOOOOOOOOONG absence.   Shall we just pretend as though you've all forgiven me and move on?  YES? OK GREAT!

Most of the recipes that I will be cooking this week (ok all of them) are going to be healthy ones, weight watchers to be exact...but don't you dare check out now, don't judge them until you try them.  I will let you know if they are worth trying (aka don't taste like cardboard like most diet food)!
If Logan eats them I can assure you that most of the population would find them delightful!
Case in point: breakfast this morning!

Strawberry rhubarb baked oatmeal...yes you heard right, dessert for breakfast, how can you go wrong?
Well the answer is you can't! It was delicious and the only thing I didn't like about it was that I had to eat only the recommended serving size :(
You have to try this!  Perfect for a weekend breakfast and then heat up leftovers during the week.
The recipe can be found here


Saturday, March 16, 2013


I wanted to provide some proof that I have actually been cooking and just lazy in the documenting of the cooking process....
Pot Pie

Tortilla Soup + Margarita

Egg over easy atop homemade hash browns with a homemade vanilla latte

Handmade Gnocchi in a tomato broth...AAAAAMAZING!

Vegetable Pad Thai

Valentines Tostadas

Spicy Homemade tomato soup + 3 cheese grilled cheese 

Homemade French onion soup with Caesar salad and of course red wine!

Pork & Broccoli Stir fry

So SEE I have been cooking!  I'm sorry I haven't been many things have been happening.
Including this:
which has been taking up a lot of my time along with work. 
I vow to be better...
fingers crossed!

Saturday, January 26, 2013

Pork Ribs

I do have a larger post for you guys coming up...dont worry.  But first, I wanted to share these pork ribs with you all.  I got a killer deal at the store on these ribs, and when I got them home I was stumped with what to do.  So, naturally I boiled them until they were cooked through and then slathered them in BBQ sauce and threw them on a grill pan.  They were so tender and so tasty.  You can really never go wrong with BBQ, even in January.  I served them with a side of au gratin potatoes at my husbands request.  I layered thinly sliced potatoes, a little bit of butter, garlic and cheddar cheese and topped it off with a little bit of milk to help cook the potatoes.  It was actually really good.  It is not very often that I don't use some kind of recipe to at least guide me, so I was pleased that this turned out so well.  Hopefully this inspires you all that you don't have to be fancy to make a tasty meal!

Homemade Pot Pie coming right up...

Saturday, January 19, 2013

Flat Roasted Chicken

Do you love whole roasted chickens as much as I do?
They are inexpensive, delicious and just about anyone can cook one and make it taste amazing. 
The trick is, like any meat, don't over cook it.  So use a meat thermometer, because you don't want you chicken to crumble like sawdust.
When I saw this recipe in The Smitten Kitchen cookbook, I couldn't pass it up.  
I've done many-a-roasted chickens, but never a flat roasted chicken, so I was intrigued. 
Essentially you just cut out the back bone and lay the chicken flat.
I'm not entirely sure why its done this way, but it looks pretty and it tastes amazing, so I will not question the experts. 
There are tons of great variations on this very simple recipe, so get creative, try them out.
Sometimes experiments in the kitchen turn out to be the best tasting meals. 

Flat Roasted Chicken
One 3-3 1/2 lb chicken
1 1/2 lbs tiny yellow potatoes, peeled (i left the skins on)
2 T melted butter or olive oil for potatoes
1 lemon to finish
1 T minced fresh thyme leaves to finish

Preheat your oven to 450.  Using a pair of sharp kitchen shears, remove the backbone of the chicken.   

Season the cavity generously with salt and pepper.  Lay the chicken, breast side up in a roasting pan and gently pat dry with a paper towel.  Generously season the top of the bird with more salt and pepper. Nestle the potatoes around the chicken and drizzle them with butter or olive oil.  Sprinkle the potatoes with salt and pepper as well.
Roast the chicken for 30-45 min, or until thermometer inserted into the thigh registers 165.  Toss potatoes after about 20 min so that they cook evenly.  When chicken is done, transfer potatoes to a large serving platter.  Remove legs, thighs, wings, and breasts from the chicken and arrange them with potatoes.  Squeeze juice of entire lemon over dish then sprinkle with thyme. 
(I didn't get my bird quite flat enough to be as pretty as the picture...I'll work on it)

Logan Rating: ***

Thursday, January 10, 2013

Football Party

The Vikings were in the playoffs!!!  Keyword there...'were'.
Despite my purple margaritas and loud cheering they lost in the first round.
I can't say I'm surprised, and just like every other year this year ends with me saying "there's always next year".  If you are a MN sports fan you know exactly what I'm talking about.
Anyway I thought I would share with you the tasty treats I made for the oh so depressing game.

-just add grape juice to your favorite marg recipe

-I bought jiffy corn bread mix and put mini hot dogs in them..thats it!



All of these were a hit...I highly highly recommend the buffalo beer cheese dip and pull apart bread!

Tuesday, January 1, 2013

New Year

Happy New Year!
2013 is officially my fourth calendar year of blogging. 
Hard to believe when I really sit down and think about it.
This blog has been a lot of things for me and I'm looking forward to continuing to grow my abilities and creativity.
Hope you will be here with me through it all.
My goals, in this new year, are simple...
-improve photography skills
-cook more
-take more pictures
-blog more
AND big one
-TRAVEL (and blog about food on my travels)
Stay tuned, 2013 should be a good year!