Wednesday, August 6, 2014
Sushi Roll Salmon
Friday, April 4, 2014
Creamy Gorgonzola Sauce
Tuesday, March 18, 2014
The BEST Vegetarian Pizza Ever!
I just made the best
Now that's a pretty pizza!
ENJOY!
Just in case anyone is wondering how I get this done with a toddler, here is a sneak peak into my kitchen ;) He is a pretty cute sous-chef… not so much on the helpful side yet but I imagine that will change with time!! It is NEVER too early to cook with your kids! It makes them less picky and I know my husband can't help me with dinner but I know this little one will one day!
Thursday, March 13, 2014
DIY Up-Cycled Starfish Wall Hooks
Tuesday, March 11, 2014
Cajun Crab Cakes with Spicy Jalapeño Aioli
Tuesday, August 11, 2009
Spicy Sesame Noodles
This is a recipe that I got from somewhere else to get the basic ingredients but I completely changed the amounts of everything and a few of the ingredients. Every time I make these everyone sucks them down and asks for the recipe!! They are simply delicious!
INGREDIENTS (Nutrition)
1 (16 ounce) package thin spaghetti pasta (I use the one with protein added)
8 cloves garlic, minced
3 tablespoons sugar
4 tablespoons safflower oil
4 tablespoons rice vinegar
4 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted
A good amount of minced ginger or a couple good shakes of the powder kind
DIRECTIONS
1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
2. Take a small bowl (or cup even it makes it easier!) and Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Stir until all blended and suger has melted
3. take mixture and pour into a saucepan over medium-high heat. Bring to a boil, stirring constantly. Pour sauce over noodles, and toss to coat. Garnish with green onions and sesame seeds.
Enjoy!
Tuesday, August 4, 2009
Blueberry Crisp, one recipe two ways
My mom actually gave me the recipe for the sweeter version seen here
The big carton of fresh blueberries I think about 3 or 4 cups
2 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups butter
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 20 to 30 minutes, or until fruit is bubbly and topping is golden brown.
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This disappeared really fast especially since we had company staying with us all weekend so I decided since we ate it so alarmingly fast I decided to try and make a much healthier version
And changed the ingredients to
3 or 4 cups fresh blueberries
1 tablespoon all-purpose sugar
… then this is where it gets tricky since I tend to not measure when I cook…
1 ½ cups all purpose flour
2 ½ cups rolled oats
1 more cup rolled oats for later
1 cup brown sugar 1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 cup walnuts
1 stick of butter
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blueberries, and white sugar; set aside.
3. In a food processer blend walnuts until fine.
4. In a separate large bowl, combine flour, walnuts, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries.
5. Add the extra oats Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 20 to 30 minutes, or until fruit is bubbly and topping is golden brown.
I like the second one much better since it is a lot healthier… still not necessarily a heath food but you can get away with eating it for breakfast and then at dessert just put a small scoop a vanilla ice cream on top and there you go a yummy breakfast and a relatively healthy dessert!