Sunday, November 20, 2011

Pineapple Iced Tea Punch





This recipe is so ridiculously easy. You will be amazed at how easy it was to put together and how great it tastes.  Let me know if you try it, I promise you will love this amazing punch.



INGREDIENTS
46 oz. unsweetened pineapple juice
1 cup sugar
3-4 bags of black tea
3 quarts of water
3/4 cup fresh lemon juice


DIRECTIONS
  1. Prepare the tea and water. (I just threw it in my tea maker and let it work but feel free to boil the tea in the water to your desired tea strength.)
  2. Add in cup of sugar and stir until dissolved.
  3. Pour pineapple juice in pitcher and add lemon juice. Stir until well blended.
  4. Refrigerate overnight so flavors can blend together and enjoy!

Thanksgiving Dinner Party




I'm so happy right now. My first dinner party was a great success.  Hubby finished cleaning the house and getting everything in order for our guests while I finished cooking the food.  This year I wanted to have a dinner party to celebrate Thanksgiving before the big date since all of the Philly family will be scattered this year.

On the menu was a smoked turkey breast and a mini ham from the wonderful Honeybaked Ham store.
We had Pineapple Iced Tea Punch to drink and I made all the sides starting with the dressing and ending with two desserts.  The sides included the cornbread dressing, southern baked macaroni & cheese, turnip greens with chopped turnips, baked candied butternut squash, Sister Shubert yeast rolls, homemade onion gravy, and a delicious orange cranberry sauce.  For dessert, we had a lemon cake with cream cheese icing and my new revised sweet potato pie recipe that I think I'm going to keep top secret.

Recipes will follow soon!

If I don't get a chance to say so before then, I wish everyone a blessed and happy holiday season.

Happy Thanksgiving!

Thursday, November 10, 2011

Spaghetti Squash Spaghetti


So Thursday nights are my late nights at work.  I don't get off until 7pm.  I sent my hubby a text around 5:30 or so asking him if he felt up to making my latest Kitchen Kreation for me or did he want to go get some take out.
He never replied back, so I just thought, oh well, he'll figure it out.
LOL!

So anyway, I came up with this new one and calculated the recipe out on sparkpeople. For 8 small servings, the calorie count came out to 197! For 6 larger servings, the calorie count was 263!  Have I mentioned before how much I LOVE LOVE LOVE figuring out a low calorie meal???  It turned out to be really good, very nutritious and full of vegetables.

INGREDIENTS

    6 cups cooked spaghetti squash (1 small-medium sized squash)
    3 cloves garlic - minced
    1 jar Ragu sauce (I used the Ragu Sauteed Onion & Garlic, but feel free to use your favorite)
    2 Tbsp ketchup (optional - more or less to taste)
    1 cup onions - chopped
    1 cup bell peppers - chopped
    1 pound lean ground turkey (93%)
    2 Tbsp Italian Seasoning
    1 tsp ground black pepper
    1/2 tsp salt (optional)
     
DIRECTIONS
1. Stab squash several times and put it in the ;microwave on high for 12-15 minutes.
2. While squash is cooking, brown ground turkey.
3. Add onions, bell pepper and garlic. Saute until tender.
4. Drain any excess grease or liquid when done and set aside.
5. When squash is tender, slice the squash open, and scoop out and discard the seeds.
3. Take a fork and start scraping at the "meat" of the squash.
4. Over medium-low heat, place squash and meat in medium sized pot. Add spaghetti sauce to pot. Stir well to combine.
5. Add ketchup, Italian seasoning, salt & pepper to pot. Stir well.
6. (Optional) Top with 1 tsp of Parmesan cheese and enjoy!


Hubby said this was his kind of recipe. It was easy and delicious! This is actually only the 2nd time we have tried the spaghetti squash but I believe it's a keeper.
Hope you enjoy!

Sunday, October 30, 2011

Flaky Homemade Pie Crust



Don't you just love the fall?  I can't seem to help myself, but the crispier air, beautiful autumn colors, and cooler temperatures puts me in the mood to bake bake bake!

I bought more than a few sweet potatoes at the store and tried to figure out what I wanted to do with them. I decided to make a couple of sweet potato pies for the hubby, my brother and sister-in-law.  I sat there and tried to find my recipe on the computer and decided that I had everything to make it.  I was not in the mood to go to the store to get any pie crusts, so I decided to try my hand at making my own.
Back to the internet I went to search for an easy to make, yet flaky and delicious pie crust. 
Keep in mind that I've never made my own pie crust before, but luckily I have family who don't mind being my guinea pigs.  The test kitchen is back open!
bwa ha ha ha ha (in my evil laugh while rubbing my hands together)
Ok, I just had a whole Bram Stoker/Mary Shelley moment there, complete with the flickering lights and the thunder in the background.
LOL!



Yeah, something like that. LOL!!!

So anyway, I found this fabulous recipe from Monique at DivasCanCook titled the Best Homemade Pie Crust and let me tell you it was delicious! For a newby with regards to making an actual pie crust that has to be refrigerated and rolled out with a rolling pin and flour and all that, I have to say it was pretty easy to make.  I was actually quite proud of myself.

Of course, it didn't come out all that pretty and I need to work on getting the thickness more uniform, but the taste and the texture were amazing!
Here is the recipe. The only thing I changed at a suggestion of one of her other blog followers was to switch the water to half & half.  Delicious!

INGREDIENTS
  • 2 1/2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1 stick of cold butter, chopped in pieces
  • 1/2 cup cold butter-flavored shortening
  • 1/2 cup cold half & half (add more by the tablespoon if the dough is too dry)

DIRECTIONS
1.  In medium-sized bowl, add flour. Be sure to carefully measure!
2.  Add in sugar and salt.  Whisk to combine.
3.  Add in chopped, cold butter.
4.  Use your hands, a pastry cutter, or 2 knives to cut the butter into the flour. (I used my new KitchenAid mixer for this step.)
5.  Add in cold butter-flavored shortening.  Cut in the shortening.
6.  Can finish it up with a fork to break up the larger chunks of butter.  Mixture should be nice & crumbly.
7.  Add in the half & half.
8.  Use a spatula to fold in the liquid until just combined.  Add a little more if the dough is too dry.
9.  When slightly moistened, gently shape dough into a flattened disc and wrap securely in plastic wrap.
10. Refrigerate for at least 30 minutes.
11. Lightly flour a flat surface and your rolling pin.
12. Pinch the dough into two equal halves (makes 2 pie crusts).
13. Gently flatten the dough with your hands and then proceed to roll the dough flat using rolling pin to desired thickness.
14. Gently roll the dough onto the rolling pin and place over pie pan.
15. Using fingers, press dough into pie pan. Gently shape out if needed and remove excess crust from edge.
16.  Fill with pie filling of your choice and enjoy!

P.S.  Both the pie and my 1st homemade pie crust got good reviews from all test kitchen lab rats.  On to the next experiment!

Wednesday, October 12, 2011

The Liebster Blog Award

Oh my goodness! I just won my very first blog award! Holy crap! That's awesome!!! [LOL]

This award is called the Liebster Blog Award.  I found out from Lisa at I Heard Its Yummy that in German, Liebster means, "beloved, dear, dearest and it is so very special to me."  Lisa, thank you so much for passing the award along to me and my blog.  You are so sweet and you have no clue how much you totally made my day.  Thank you so much for the award, for reading and liking my blog, and for sending other folks my way.  I would also like to thank every single one of my readers who take the time to listen to my rambling, to look at the food pictures, and those who take a chance to try a recipe that I created. You too will never know just how much I appreciate you.  I thank you again. 
[Ok, I just totally had a Grammy award acceptance speech going there... LOL]


So, according to the rules, I'm going to pass  this award along to 5 other pages that I have enjoyed reading lately. 


Trust me when I say that it was REALLY REALLY hard to pick 5 out of all the blogs I follow.  There are some amazingly talented folks online who can seriously cook their butts off.  All these new pictures and recipes have given me so much inspiration. I am absolutely loving it.

Here are the rules that come with this
award:
1.) Show your thanks to the blogger that gave you the
award by linking back to them.
2.) Reveal your top 5 picks by leaving a comment on their
blog.
3.) Post the award on your blog.
4.) Enjoy the love of some of the most supportive people
on the internet!

Thanks again, Lisa! You rock!

Sunday, October 9, 2011

KITCHEN KREATION: Southern Meatloaf


Who doesn't love a delicious juicy slice of meatloaf? I mean, seriously, it's one of those memories of the ultimate comfort food to me. I don't know about you guys, but as a child, we didn't have meatloaf that often, so when we did it was kind of a treat. The leftovers the next day were always even better than the 1st night. I'm sitting here thinking about how good our meatloaf is going to be tomorrow after it's sat overnight in the fridge! Mmm mmm...

So anyway, for tonight's Sunday dinner, I made a Southern-style meatloaf, mashed potatoes, and peas and carrots. It was so good, I think I surprised myself with this one.  I'm pretty sure it's not all that healthy since I didn't really try to adapt any recipes or anything. I had to rely on my imagination and my childhood memories of watching my mama make her delicious meatloaf.  I have to admit, I think my version has her's beat.
Progress indeed...

INGREDIENTS
1 pound meatloaf mix (beef, veal, and pork - next time I will get 2 packages for 2 pounds)
1/2 cup bread crumbs (I used Progresso's Garlic & Herb - for 2 pounds of meat, use 1 cup)
1 egg - beaten (again, for 2 pounds, use 2 eggs)
1/2 cup onions - chopped
1/2 cup onion/bell pepper mix (found in the frozen vegetable section)- chopped
2 cloves garlic - minced
1/2 tsp salt
1 tsp black pepper
1 tsp Worcestershire sauce
1 tsp smoked paprika
2 tsp Italian seasoning

Meatloaf Glaze
1/2 cup ketchup
2 Tbsp brown sugar
1 Tbsp Apple Cider Vinegar

DIRECTIONS

1.  I used the meatloaf mix found at my local grocer. It consists of ground beef, veal, and pork. It was a little shy of a pound of meat so next time I will use 2 packages and adjust my seasonings accordingly.


2.  Beat 1 egg in small bowl.


3.  Measure 1/2 cup bread crumbs.


4.  In medium-sized bowl, place meat, beaten egg, and bread crumbs.


5.  Add 1 Tbsp minced garlic (approximately 3 cloves).


6.  Add 1/2 cup chopped onion.


7.  Add 1/2 cup chopped onion/bell pepper mix.


8.  Add 1/2 tsp salt.


9.  Add 1 tsp black pepper.



10.  Add 1 tsp smoked paprika.


11.  Add 2 tsp Italian seasoning.



12. Add 1 tsp Worcestershire sauce.




13.  Mix well. Works best to use hands but I have issues with having raw meat under my nails (hence the use of gloves)...


14.  I lined my baking dish with foil (I think the size is a 9x5 loaf pan). 
This makes clean up a lot easier!
Pack the meat in the baking dish forming it into a loaf.




Now to make the glaze!

1.  Add 1/2 cup ketchup to small bowl. (Feel free to use tomato sauce, I just prefer my meatloaf glaze sweeter.)


2.  Add 2 Tbsp brown sugar.





3.  Add 1 Tbsp Apple Cider Vinegar. Mix well.


4.  Add half of glaze mixture to top of meat (approximately 3 Tbsp).


5.  Smooth over entire loaf, cover with aluminum foil and bake for 30 minutes.


6.  After 30 minutes, remove foil cover, place remaining amount of glaze and bake uncovered for an additional 30 minutes.

7.  Let sit for 10 minutes, cut and enjoy!











Saturday, October 8, 2011

KITCHEN KREATION: Crockpot Zuppa Toscana Soup


So this weekend I was in the mood for my favorite soup from the Olive Garden, the wonderful Zuppa Toscana soup.  The only problem was that this was one of our few lazy weekends and neither the hubby nor I felt like actually leaving the house. I had gone to the grocery store on Friday so I already had everything that I needed to make this copycat version of the soup. I combined a couple of recipes, the original clone from CopyKat recipes and a healthier version found on my favorite SparkPeople site. I added a few more seasonings than could be found at either site and made my own version. This is a really good soup, hearty and healthy weighing in at an awesome 154 calories/serving! Not bad for a version that has more potatoes and more veggies.  Hope you try it and let me know what you think.

INGREDIENTS
1 pound turkey sausage - browned & drained
3 medium-sized russet potatoes - washed and chopped
1 bunch fresh kale - (approx. 2 cups) - washed and chopped
2 cups fat free low sodium Chicken Broth
4 cups water
1 cup fat free half and half
3 cloves garlic - minced
1 cup onion - chopped
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp smoked paprika

DIRECTIONS
1.  Thoroughly wash your potatoes.


2.  Cut potatoes in half and then slice thinly.

 

3.  Meanwhile, in medium sized skillet, brown turkey sausage. 
If you have to use the turkey sausage links, remove the casings first, then brown.


4.  Add potatoes and onions to crock pot.

5.  Rinse 1 bunch of fresh kale.


6.  Chop thinly and add kale to crock pot.


7.  After sausage has browned, remove from heat and set aside. Drain if necessary.

8.  Add browned turkey sausage to crock pot.

 9.  Add minced garlic to crock pot.


10.  Add 2 cups of  low fat/low sodium chicken broth.


11.  Add 4 cups of water.


12.  Add 1/2 cup of fat free half and half.
13. Add salt, black pepper, cayenne pepper, and paprika to crock pot. Stir well.

14.  Cook on high temperature for 4 hours or until potatoes are tender or cook on low for 8 hours.

Enjoy!




Sunday, September 25, 2011

KITCHEN KREATION: German Sweet & Sour Red Cabbage

Good evening, blogger family! Hope everyone is having a splendid weekend. 



For tonight's menu, I decided to try my first German recipe.  The dental director on my job brought some red cabbage for lunch last week and she let me try it.  Oh my goodness, it was sooo good.  She didn't know everything that her husband had put in it except that it had some balsamic vinegar, onions, and sugar.  I went online and found a couple of recipes that looked promising.  I finally decided to try the German Sweet & Sour Red Cabbage recipe from SparkPeople combined with a more traditional one from SimplyRecipes.com. This is my first time trying to cook any kind of German food, but all things considered, I think I did pretty well.  The cabbage came out really tender and flavorful.  I actually can't wait to see how it tastes tomorrow after it has marinated overnight.

I'm going to try something new with my blog posting in an attempt to show you step by step how I made this delicious side dish.  Let me know if you guys like the new format, ok?

INGREDIENTS
1 medium red cabbage - washed & sliced thinly
1 medium yellow onion - chopped
1/3 cup balsamic vinegar
2 Tbsp I Can't Believe It's Not Butter - light
1 Tbsp Extra Virgin Olive Oil
1 apple - cored, peeled, and sliced thinly (I used a Honeycrisp apple
dash salt - optional
dash black pepper - optional
2 Tbsp Splenda - brown sugar blend (equivalent to 1/4 cup sugar)

DIRECTIONS
1.  In large skillet and over medium heat, heat olive oil and saute onions until tender. 
(Sorry I forgot to take a picture of the 1st step.)

2.  Add chopped apple slices.

  
3.  Add I Can't Believe It's Not Butter, salt, & pepper. Stir well to combine.


4.  Add washed and chopped red cabbage to mix.


5.  Cover and allow to start wilting. 

6.  In separate container or measuring cup, combine balsamic vinegar and sugar. Stir until the sugar is dissolved.
7.  When cabbage is tender, add vinegar and sugar mixture to pot.  Stir well and cover. Allow to steam for approximately 10-15 minutes, stirring occasionally.

8.  Reduce heat and allow to cook for approximately 15 more minutes.

9.  Serve and enjoy!


This recipe was pretty easy and came out great.  According to my sparkpeople recipe calculator, for 6 servings, this side dish weighs in at 123 calories per serving.  If you leave out the olive oil and use cooking spray, the calories drop down to about 103 calories per serving.  I'll probably do that next time.

So anyway, folks, here was my dinner for tonight.  For my first foray into German cooking, I have to say I'm pretty pleased.  In his horrible German accent, hubby said, "Dat vas good, ja!" LOL

Hope you enjoy!




Saturday, September 24, 2011

KITCHEN KREATION: Crustless Spinach & Bacon Quiche



Bonjour, mes amis! I know, I know, I've been gone for a minute. Don't think that I haven't still been cooking my version of healthier foods.  No, I've just been lazy lately about posting my creations on here.

Last weekend I decided to dive into the art of french cooking.  Well, as close as I can get anyway...
I  love love love quiche, but I don't love all the calories that come from the homemade pie crust, the cheese, the butter, the cream, etc etc...
I decided to jump on google to see if there was a recipe online for a crustless quiche. Low and behold I found a couple but I couldn't find any heart healthy versions. So you know what I did, I made my own. With that being said, I realized this morning that this blog is SUPPOSED to be celebrating recipes from around the world. It seems that hubby and I apparently spend a lot of time in Mexico and Italy, however, so it is now time to branch out to the wonderful country of France.

And yes, I do realize that my version is not an actual authentic French recipe, but this is my creation and it turned out good. Let me know if you decide to try it. I think you'll enjoy it!  I'm going to make another one this weekend with turkey sausage and more veggies. I'll let you know how it comes out.

INGREDIENTS
2 eggs
1 cup liquid egg whites
1/2 cup skim milk
1/2 cup Kraft fat free shredded cheddar
1 BabyBel Light Cheese round - shredded
1/2 cup onions-chopped
1 clove garlic - minced
6 slices of turkey bacon - chopped
10 oz. bag of frozen spinach - thawed & drained
salt & pepper - to taste
cooking spray

DIRECTIONS
Preheat oven to 400 degrees
  1. Microwave spinach according to package directions, drain excess liquid and set aside.
  2. Chop onions & turkey bacon, set aside.
  3. In medium-sized bowl, mix eggs, egg whites, and skim milk. Whisk until well mixed.
  4. Add salt, pepper, onions, garlic, turkey bacon and cheese to mixture. Stir well until combined.
  5. Add drained spinach. Stir well.
  6. Spray pie plate with cooking spray and gently pour egg mixture into pan.
  7. Place in oven and bake for 40-50 minutes or until center of quiche is firm.
  8. Remove from oven and let sit for 5 minutes.
  9. Cut and enjoy.

Our quiche made 6 servings.
According to SparkPeople, that came out to be 121.4 calories/serving!
An excellent source of protein and a quick and easy breakfast for the rest of the week. I just placed the extra servings in a container in the refrigerator. On my protein days (Mon, Wed, Fri), I took one out and microwaved it to have a healthy and quick breakfast with a side of fruit.  Can't get any better (or easier) than that.

Hope you enjoy!

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