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Wednesday, May 25, 2011

Hello Cream Puff....come to mama

Well....what is there to say about cream puffs other than.......OMG!! It's funny too cuz I made so many that I shared with all my neighbors and they all thought I was baking all day and did all this work....but really....they are soooooooo easy to make!! Not complicated AT ALL!! I even made homemade whipped cream to fill them with. I also doubled my recipe which is why I had enough to feed the whole neighborhood!! ;)

I know some people put pudding or custard inside too, but I like whipped cream!!

Homemade Whipped Cream

1 qt whipping cream or heavy cream
1 tsp vanilla
1/2 cup sugar (more or less depending on taste, I used xylitol you can use regular or powdered)

Put all ingredients in stand mixer and beat on high until stiff peaks form.

  • 1/2 cup butter

  • 1 cup water

  • 1/4 teaspoon salt

  • 1 cup all-purpose flour

  • 4 eggs

  • Preheat oven to 425 degrees

  • In a large pot, bring water and butter to a boil, making sure all of the butter is melted. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Pipe cream puffs or drop by tablespoonfuls onto an ungreased baking sheet lined with parchment paper.

  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

  • When the shells are cool, either split and fill them with the whipped cream, or use a pastry bag to pipe the whipped cream into the shells. I split mine and spooned in the whipped cream.

  • Whole Wheat Banana Bread (Sugar Free)

    Ok....just because I made it sugar free doesn't mean you have to too. I am just always searching for sugar free alternatives! :) Adding cinnamon to this bread really takes it to a new level!! Next time I make it I'm gonna add a crumbly oatmeal topping too cuz I just think it would make it even more perfect!!

    I've ordered some almond flour so next time I make this I'm also going to use that instead of whole wheat!! Oh and another substitution I used was coconut oil.....oh man...can I just tell ya you get that subtle taste of coconut in there....and it is sooooo good!!

    • 1/3 cup coconut oil, melted
    • 1/2 cup honey, agave, sugar or xylitol (I used xylitol)
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1 cup mashed bananas
    • 1 3/4 cups whole wheat pastry flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon, plus more to swirl on top
    • 1 teaspoon baking soda
    • 1/4 cup hot water
    1. Preheat oven to 325 degrees
    2. In a large bowl, beat oil and whatever sweetener you decide to use together.
    3. Add eggs, and mix well.
    4. Stir in bananas and vanilla, then stir in flour, salt and cinnamon.
    5. Add baking soda to hot water, stir to mix, and then add to batter. This part is like a science experiment cuz it gets all fizzy and bubbly!!
    6. Spread batter into a greased 9×5 inch loaf pan.
    7. Sprinkle with cinnamon, and swirl with a toothpick for a pretty marbled effect.
    8. Bake for 55 to 60 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean.
    9. Cool on wire rack for 1/2 hour before slicing if you can wait that long.....I couldn't and sliced it after like 5 minutes. Oh well it was worth it!!

    Semi-Homemade Seafood Enchiladas

    Call me old fashioned....but I wouldn't call these enchiladas homemade because I used imitation crab meat and canned enchilada sauce. They were still good though and I dolled up the canned enchilada sauce to make it more creamy and luscious!!

    I was surprised at how easy these were to make and fast too since all I had to do was cook the shrimp and veggies a little bit before assembling the enchiladas. I have a question you prefer corn or flour? That is a big question in our house!! Ohhhhh......I just thought of another question....have you ever made enchiladas with whole wheat tortillas?? I haven't cuz I just thought of it right now while typing......but now......I need to!! So......back to tortillas traditionally enchiladas are made with corn tortillas mostly, but I have often made them with flour tortillas. Then I realized calorie wise you get more bang for you bite with corn so I made corn with the exception of about four flour for my youngest son cuz he LOVES enchiladas with flour tortillas. But as I mentioned before.....I'm gonna have to give whole wheat a try just for kicks.

    For this recipe it was just me and Tattoo man so I just made these with all corn tortillas. Which was fine with Tattoo man cuz that's what he prefers anyways.

    2 cups imitation crab meat
    2 cups peeled and deveined shrimp, chopped
    4 mushrooms, sliced
    4 green onions
    1/2 of a green bell pepper, diced
    1/2 cup cilantro, minced
    1 large can green enchilada sauce
    3 T flour
    3 T butter
    1 cup sour cream
    4 cups shredded cheese (cheddar, jack, colby, pepper jack etc)
    15 corn tortillas

    In a frying pan saute shrimp with a little olive oil and mushrooms, 1/2 of green onions, and bell pepper until bell peppers are tender and mushrooms are cooked through. Then add cilantro and crab meat until crab meat is heated through. Remove from heat. In a medium saute pan, cook butter and flour for about 2 minutes, add enchilada sauce. Stir with whisk until thickened, about 3 minutes. Add 1 cup of cheese and stir until melted. Add sour cream and stir until dissolved. Pour about 1 cup of sauce in seafood veggie mixture and stir until well mixed.

    Assemble enchiladas by first pouring about a 1/4 cup of sauce into bottom of 13 x 9 baking dish and coating bottom. Next heat tortillas in micro or on hot frying pan for a few minutes until tender. Place a spoonful of seafood mixture and a small handful of grated cheese into each tortilla and roll as tight as possible. Place side by side in your baking dish. Once all tortillas are rolled pour remaining sauce evenly over enchiladas. Sprinkle with remaining cheese and top with green onions. Bake at 350 for 20-30 minutes or until golden brown on top.

    Tuesday, May 24, 2011

    What to call this??? How about.......Egg Pizza it's not secret that I'm a Food Network junkie, I'll admit it. So I've watched a ton of food shows and seen a pizza with an egg on top a ton of times. Well Saturday mid afternoon Tattoo Man and I had just gotten home from a long morning of yard saling and we were starving. You know when you just go back and forth from the frig to the freezer to the pantry and nothing is jumping out at you?? Well this is what happened to me that day.

    Well then I opened the freezer for like the tenth time and I notice the whole wheat pita just sitting there staring at me. So I'm what?? And different things go through my mind...hummus.....egg back the truck up....PIZZA!!! But I didn't have any I'm thinking some more and I had a flash back of Triple D where they put an egg on the pizza and I thought....eeeehhhh.....lets give it a whirl.

    So I threw together this little number and I ate it again today cuz I love it sooooo much!! I hope you give it a try because it really is delicious!!

    1 whole wheat Pita bread
    4 slices of fresh tomato
    1/4 cup grated mozzarella cheese
    1 tsp grated Parmesan cheese
    1 egg
    pinch of season salt
    pinch of italian seasoning

    Preheat oven to 350. Place pita on baking sheet. Next place tomatoes and then cover the whole pita with mozzarella cheese. Now crack egg carefully in the center of pizza. Sprinkle with remaining ingredients. Bake for 10-15 minutes depending on how done you like your egg. I like mine with the yoke still runny. These are very tasty!!

    Monday, May 16, 2011

    Strawberry Banana Whole Wheat Scones

    These made me happy!! Sometimes you just need something sweet and warm and these surely took care of that for me!! I also made these sugar free, because I used xylitol. I also used fresh berries because I just like to do that rather than use frozen. :)

    I hope you enjoy these as much as my family and I did!!

    2 1/2 cups whole wheat flour
    1/2 cup brown sugar (I used xylitol)
    1 1/2 T baking powder
    1/2 tsp salt
    1/2 cup rolled oats, plus more for tops
    11 T cold butter
    6 T milk (I used almond milk)
    1 mashed ripe banana
    3/4 cup diced fresh strawberries
    1 egg, beaten
    sugar to sprinkle on top

    In a large bowl combine flour through oats then cut in cold butter with pastry blender. (or fork or your fingers or food processor) When well blended and looks sandy, add milk and banana until mixed well. Fold in Strawberries. Pour dough onto floured surface and flatten into a rectangle about 1"thick. Cut into four sections and then in half. Cut each square into triangles. Brush with beaten egg and sprinkle with sugar and oats. Bake at 350 for 20-25 minutes.

    Sunday, May 15, 2011

    Jerk Chicken with a Chipotle Twist

    Good stuff!! Jam packed full of flavor and the spices.....well...they are wonderful!! I served this with cilantro rice and the jicama apple slaw which I posted the recipe for yesterday. What an amazing dinner!! You should definitely marinate this for at least 6 hours, makes a huge difference in the flavor that absorbs into the meat!!

    I actually have only made jerk chicken once before and it was literally like 8 years ago and that recipe was a dry rub recipe. I think this recipe was better because it was a liquid marinade and I think it was sooo flavorful!! Of course I changed things up to make it my own!! Instead of jalapenos or scotch bonnet like most recipes called for I used chipotle (jalapeno) peppers which created a lovely smokey spice. Good idea!!

    2 chipotle peppers, minced
    2 T chipotle pepper sauce (from can)
    1 medium onion, rough chopped
    8 cloves garlic, rough chopped
    3 green onions, cut into 6 pieces each
    1 T allspice
    1 T thyme
    1 1/2 tsp black pepper
    1 tsp sea salt
    3/4 tsp nutmeg
    3/4 tsp cinnamon
    1 T honey
    1/4 cup olive oil
    1/2 cup gf soy sauce or coconut aminos
    1/2 cup red wine vinegar
    1/2 cup orange juice
    zest of one orange
    1 lime zested and juiced
    3 lbs chicken

    Put all ingredients except chicken into blender and puree until all spices are well blended. Place chicken in a zip loc bag and pour sauce over it. Marinate for minimum 6 hrs and up to 24 hrs. Bake or bbq to cook.

    Saturday, May 14, 2011

    Jicama Apple Slaw

    For the love of food....if you do nothing else tomorrow....take your self to the store and buy some jicama and whatever else you don't have from this recipe and MAKE THIS SALAD!! Salad slaw whatever you want to call's's fresh, it's light, it's refreshing, it's filling and wonderful.

    I've seen a bunch of different recipes with cabbage and jicama and I've heard of apple and jicama but usually with some sort of mayonaisey sauce on it....and who wants something light and crisp and delicious with mayo on it....not me!! So I came up with this the same way I come up with most things I make.....I read 1937 recipes then I put all the stuff I like together to come up with my own.

    Don't get me wrong....jicama is divine on its own.....but THIS....well.....oh....just go to the store and buy some jicama...if you like apples you will like jicama!!

    *chanting* must make this slaw....must make this are getting sleepy.....must make this slaw.....*snap* now go to the store!!

    1 whole jicama (the size of a cantaloupe) peeled and sliced in long skinny strips
    1 large apple, peeled and seeded, cut into long skinny strips
    1/2 cup (packed) cilantro, diced fine
    1 orange, zested and juiced
    1 orange, diced
    1 lime zested and juiced
    3 T rice wine vinegar
    1/4 tsp salt
    1/4 tsp pepper
    2 T olive oil
    1 T honey

    Combine all ingredients in a bowl and toss well. Serve immediately or chill and let the flavors mingle and hang out with each other.

    Friday, May 13, 2011

    Chipotle Honey Lime Glazed Salmon

    Yum......I love salmon. I thought of this glaze yesterday when I wanted to make the salmon. I served this salmon with cous cous and a green salad with a homemade blue cheese dressing. It was a yumolicious dinner!!

    For the cous cous I first fried some tomato and onion slices in the pan with olive oil, then through in some fresh spinach leaves. Then added the cous cous water and chicken bouillon. It tasted quite lovely if I do say so myself!!

    1 1.5 lbs salmon
    1/2 of a chipotle chile, minced fine
    1 T chipotle juice
    2 cloves of garlic, grated on microplane
    2 T honey
    2 limes, juiced
    1/2 tsp salt
    1/2 tsp pepper
    1 tsp spice blend

    Mix all ingredients (except salmon) in a bowl and whisk until combined well. Spoon half of the mixture over salmon prior to baking and the rest when salmon is fully cooked. It has a nice sweet and spicy taste to it.

    Sugar Free and Flourless Peanut Butter Cookies

    My new favorite cookie!! Who knew a cookie could have no flour, no sugar and still taste.....SO GOOD!
    Well......I know it now!! And I'm super happy about it!! Then I topped these bad boys off with a little drizzle of sugar free chocolate......mmmmmm. I was surprised at how soft and moist these cookies turned out to be too!!

    1 cup peanut butter
    2/3 cup sugar, plus extra for rolling (I used xylitol to make them sugar free)
    1 teaspoon baking powder
    1 egg
    Chocolate, for drizzling (optional) (I used sugar free chocolate)

    Preheat oven to 350 degrees

    In a medium mixing bowl, cream together the peanut butter and sugar. Mix in the baking powder and egg until evenly combined.

    Form small balls and roll cookie dough in extra sugar. Place evenly on a baking sheet and flatten slightly with a fork. Bake for 10-12 minutes. Cool on the baking sheet for at least 5-10 minutes before moving to a cooling rack to cool completely. The cookies will be very fragile and need to harden before they can be moved. Drizzle with chocolate, if desired.

    Thursday, May 12, 2011

    Sage and Bacon Infused Scalloped Potatoes

    Ok....I know it's been forever since I posted. I'm sorry!! I have had a lot going on in my life and will continue to have a lot going on until my oldest son......*sniff sniff* graduates from high school. I am having a really really hard time with this......idk why but its very gut wrenching and heart breaking to me!! The thought that my graduating and could potentially move out of my just a little over whelming. So I've been in a funk lately and then planning a HUGE party for him and he got a job so I've been driving him to yet another place. Let's just say.......I've been busy!! ;)

    Now you may notice that I'm posting a scallop potato recipe and my last recipe was a scallop potato recipe............BUT in my defense.....I was laying in bed one night thinking......I wonder what scallop potatoes would taste like with sage and bacon in the sauce?? Then I couldn't get that thought out of my mind until I tried it!! It was AMAZING the sage and bacon transformed the sauce/roux into something even more creamy and rich and extravagant....I can't even describe it enough to you, you will have to try it on your own to see what I'm talking about!!

    So you basically follow the exact same recipe as before only this time right after pouring the milk in you add 1 T of fresh minced sage leaves and 4 slices of chopped cooked bacon. You want to add it before the sauce thickens so it has time to infuse all its wonderful flavor into the creamy sauce!! Here is the recipe from the previous post to make it easy on you!!

    5 potatoes, sliced into thin slices
    3 T flour
    3 T fat (butter, oil, shortening, bacon fat...that's what I used)
    2 cups milk
    3 cups of cheese, any kind ie: cheddar, jack, pepper jack, swiss, mozzarella etc
    1/4 tsp nutmeg
    1/2 tsp season salt
    1 tsp dijon mustard
    1/4 cup panko bread crumbs

    Grease a 1 qt baking dish with butter and preheat oven to 425 degrees. It's not necessary, but I stuck my potatoes in the microwave for 7 minutes before putting the casserole together. Next, in a small saucepan, place the fat and flour and cook over medium heat for about 3 minutes stirring with a whisk. Whisk in milk and continue whisking for about 5 minutes, until the sauce thickens. Add 2 cups of cheese, nutmeg, season salt, and dijon mustard. Mix well until all cheese is melted. Begin layering your casserole with potatoes in a single layer. Top with 1/3 of the sauce and 1/3 of the remaining cheese. Continue two more times then top with the panko bread crumbs. Bake for 20-25 if you pre microwaved the potatoes and 50-60 minutes if the potatoes were raw.