Spooktastic Treats

October 31, 2014 ~ Elizabeth ~ Leave a comment

Happy Halloween! I’ve talked with friends and work peeps and it seems like a lot of people are having parties or attending them- gotta love a Friday Halloween! The immediate question was “what do I make”? I’ve assembled some of my favorites to help inspire you.

Have a great weekend!

Mummy Baked Brie

Ingredients:

Flour, for dusting
Homemade or store-bought single pie crust, chilled
One 8 ounce wheel of Brie
2-3 Tablespoons jam (use your favorite kind)
2 whole pecan halves
One large egg white, lightly beaten

Directions:

Preheat oven to 400 degrees F. Have a rimmed baking sheet ready.
Lightly flour a piece of parchment paper. Place the dough on top and lightly flour the dough. Roll dough into a very large rectangle, about 1/8″ thick.
Cut a large circle, about 2-3″ larger, on each side, than the Brie. Remove the dough scraps and squish them together into a ball to re-roll.
Spoon the jam into the center of the circle and place the Brie on top.
Start folding and wrapping the dough over the Brie. Push the dough together to seal it. Once all the dough has been folded, carefully turn the Brie over. Transfer it, still on the parchment, onto the baking sheet. Set aside while you roll the dough scraps.
Lightly flour a clean, flat surface (or another piece of parchment) and re-roll the dough scraps into another rectangle. It should be about 1/8″ thick. Use a pizza cutter or sharp knife to cut the dough into strips. (I prefer to cut them lengthwise and trim them later as I’m layering them over the Brie.)
Brush the entire surface of the dough-wrapped Brie with egg white. Start layering the dough strips over the Brie, brushing egg white on each strip after it’s been placed so the next strip adheres to it. Layer in a decorative way so it looks like a mummy. Be sure to leave a little space at one end for the eyes to “peek” out.
After all the dough strips have been placed, brush the entire surface of the dough with egg white one last time. Place two pecan halves into the dough for eyes.
Bake for 30 minutes, or until golden brown. Let cool for a few minutes before serving so the cheese doesn’t ooze out too much when it’s cut open.
Serve warm or at room temperature.

Apple Bourbon Pumpkin Sangria

Ingredients:

2 small honeycrisp apples, thinly sliced
1 orange, thinly sliced
1/2 tsp salt
1/2 tsp ginger powder
1 tsp whole cloves
3 cinnamon sticks
2 tbsp pumpkin butter or puree
1 cup apple or pumpkin flavored bourbon
2 cups apple cider
1 bottle of pink rosé wine
ice cubes

Directions:

Add all ingredients (except ice cubes) into a tall large pitcher. Stir to combine and refrigerate for at least 24 hours.
To serve: Add ice cubes into glasses. Top it off with chilled sangria and fruits. Cheers!

Spider Web Nacho Dip

Ingredients:

Refried Beans
Mexican Cheese Blend
Diced Tomatoes
Mild Taco Seasoning
Guacamole
Sour Cream
Plastic Spider

Directions:

Mix Refried Beans with Taco Seasoning..Put as first layer on tray.
Then add drained diced tomatoes on top.
Next add shredded cheese then guacamole.
Finally with an icing bag, pipe sour cream over layered dip to look like a web.
Add a plastic spider.
Put chips in a plastic cauldron beside tray.

What’s Brewing?

September 29, 2014September 29, 2014 ~ Elizabeth ~ Leave a comment

Happy National Coffee Day! As an avid coffee drinker, there’s nothing better than a steaming cup of coffee goodness. Using a French press is by far one of my favorite and only ways to brew at home. After the drip coffee maker, it’s one of the easiest, least time-consuming ways to make a great cup of coffee.

French press makes coffee by steeping the grounds in hot water, and then pressing the grounds out. Some people are intimidated by this method, but crafting your next cup is fairly simple. Most recommend grinding your coffee beans each time you brew, but using a fresh bag of coffee grounds (rough and course grounds) works as well. I know some of you reading this might actually shudder at the thought, but let’s be realistic and get down to basics.

I use a 32 oz French press at home and it makes about 6-8 cups. Before you begin, it’s important to boil your water to around 195-200 degrees. I gauge this by when my kettle whistles at me and don’t bother with a thermometer. Again, simplifying the process. Okay, let’s begin!

Step 1:

Remove the lid and plunger. Use two rounded tablespoons of coffee for each 8 oz of water. Note that coffee cups range from 6-8 oz. For my press, that means the water goes up to the bottom of the silver band. Tip: I like to sprinkle ground cinnamon directly onto my grounds for extra flavor and antioxidants.

Step 2:

Using the proper temperature water, start slowly adding water to the pot. Most of the coffee will float. Stir gently once you have poured all of the water to the fill line. The grounds should start to sink at this point.

Step 3:

The screen should be up against the bottom of the lid. Place the lid on the press. Many lids have a position that does not allow steam to escape, use this position if you have it.

Step 4:

Timing from the addition of the water, after a total of THREE to FIVE minutes you will need to start the plunge. The finer a grind you use, the shorter the time. I typically brew for five minutes.

Hold the lid with one hand and carefully push the plunger down, the screen will push the grinds to the bottom. If the filter screen is tilted and grinds are escaping, just remove it, give a quick rinse, and re-plunge.

It should take about 20 seconds, this is not a fast push, there is resistance and it gets a bit tougher as you go.

Step 5:

Pour, add your sugar and cream if you must, and enjoy. Don’t let the coffee sit in the pot, it will actually keep brewing. Also, be aware, there will be some grinds in the bottom of your cup, it is best not to go for the last drop!

What’s your favorite way to brew?

Falling for Pumpkin Bars

September 23, 2014September 23, 2014 ~ Elizabeth ~ Leave a comment

In honor of the first day of fall, I find it fitting to celebrate with this recipe. It combines all of your favorite fall flavors into one delicious bar. This recipe is easy and fills your home with the quintessential fragrance of autumn.

Ingredients

1 box yellow cake mix
3 eggs (1 egg for the crust/2 eggs for the filling)
1 stick of butter (1/4 cup of butter for the crust and the remaining for the filling)
2 cups of pumpkin
1 cup of white sugar (1/2 cup for the filling/1/2 cup for the crumb topping)
2/3 cup of milk (I used almond milk and it was delicious)
1 tsp of cinnamon
1/4 cup of butter, melted

Directions

Save 1 cup of the cake mix. In a medium bowl, mix together remaining cake mix, 1 egg, and 1/4 cup of butter. Press firmly batter into a 9″x13″ greased baking pan. Combine pumpkin, 2 eggs, 1/2 cup of sugar, and milk in another bowl. Spread over the batter. Combine the reserved cake mix, 1/2 c sugar, cinnamon, and 1/4 c of cooled butter. Crumble over the pumpkin layer. Bake at 350 degrees for 45 minutes. Cool before cutting into bars.

Soup’s On

September 17, 2014 ~ Elizabeth ~ Leave a comment

Well my friends, Fall is here! Bust out the sweaters, scarves, pumpkin spice lattes and your best apple picking outfit. I can’t say that I mind, especially since it’s soup season! I defaulted to an old favorite of mine this weekend and it was just what I needed to ease into the season. The great thing about this time of year is that produce is at its peak. Farmers’ markets are full of fresh ingredients for your next pot of soup.

Winter Minestrone

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly slices pancetta, coarsely chopped
2 garlic cloves, minced
1 point Swiss chard, stems trimmed, leaves coarsely shopped
1 russet potato, peeled, cubed (or 5 red skin potatoes)
1 (14 ½ oz) can diced tomatoes
1 fresh rosemary sprig
1 (15 oz) can cannellini beans, drained, rinsed
2 14 oz cans of low-sodium beef broth
1 oz piece of Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Directions:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Sauté until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; sauté for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend ¾ cup of the beans with ¼ cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off the stem). Ladle the soup into bowls and serve!

I dip, you dip, we dip

September 8, 2014September 8, 2014 ~ Elizabeth ~ Leave a comment

This is not just a flashback to one of your favorite 90s songs. If you’re like me, you’re always looking for something delicious to bring to a friends house that will stand out among the sea of hummus and pita. Here are a few easy and tasty dips for your next get together.

Black Bean and Corn Salsa:

Ingredients:

2 cans black beans
1 can corn
2 tablespoons chopped cilantro
Chopped scallions (1 bunch)
1 avocado chopped
½ cup-1 cup Light Italian dressing (I like Newman’s Own light Italian)

Preparation:

Drain and wash the black beans and corn and add to a large bowl. Chop the cilantro and scallions and add to the corn/bean mixture. Next add the dressing and combine. Gently fold the chopped avocado into the mixture and refrigerate. Once it has a chance to sit and the flavors incorporate, you might need to add a little extra dressing. Enjoy with your favorite tortilla chips.

Edamame Dip (Gluten Free)

Ingredients:

1 ½ cups frozen shelled edamame (green soybeans), thawed
½ cup water
¼ cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
1 tablespoon olive oil
½ teaspoon salt
1 ½ teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (16-ounce) can cannellini beans or other white beans, drained/rinsed

Preparation:

Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill. Serve with your choice of veggies, crackers, or pita chips.

Nutritious and Delicious

September 2, 2014September 2, 2014 ~ Elizabeth ~ 4 Comments

It’s always tough getting back into a routine after a long weekend. I’m a huge fan of meal planning on Sunday’s since the weekdays can be hectic. My sister introduced me to this recipe for Jessica Alba’s Turkey Meatballs. They are one of my favorites and a great way to sneak in veggies for those picky eaters. I recently made them with ground chicken breast and they turned out just as yummy.

INGREDIENTS

2 pounds lean ground turkey
1 cup panko breadcrumbs
¼ cup grated carrots
¼ cup grated zucchini
¼ cup finely chopped onion
2 large eggs
2 tablespoons Italian seasoning
1 tablespoon coarse sea salt
2 tablespoons olive oil
¾ cup store-bought low-sodium chicken broth (unless you’re ambitious and make your own)

DIRECTIONS

Step 1: In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.
Step 2: Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes. I suggest separating into multiple skillets to avoid overcrowding.
Step 3: Add ½ cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 min. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.
Step 4: Serve and enjoy!