Posts tagged ‘recipe’

November 4, 2012

Apple compote and recipe review: Apple cider pancakes


I found this recipe for Apple Cider Pancakes on Saturday morning, when I was looking for a twist on our usual weekend breakfast. Mine were a little overdone (not the recipe’s fault), and I took the worst ones, hence the slightly blackened look above ūüôā

These were great – nicely spiced, definitely a fun autumn version of pancakes to try!

We topped them with a little apple compote, quick and easy. W and J made it – W did the stirring ūüôā

Apple compote recipe:

2 small baking apples (we used Empires), peeled and diced
1 tbsp butter
1/4 c brown sugar

Melt butter in large skillet over medium heat. Add diced apples. Stir and cook until the apples start to break down. Add sugar and stir. Serve warm. Makes four servings.

October 1, 2012

Experiment: Hummus and feta mini peppers

I’ve had these peppers in the fridge for a while (KG wanted them, then decided they were yucky). Tonight, I got creative.

I halved the peppers, cleaned out the seeds, filled them with hummus and topped them with feta. Then I put them under the broiler for a couple minutes.

I thought they were great… KG licked the toppings off. W rejected them out of hand. Well, it’s not like I’ll be buying more mini peppers soon anyways.

May 29, 2012

Black bean enchiladas

We have been on a mission lately to find out if KG can eat beans or not. She had a couple very bad experiences as a toddler, so we had ruled out most beans from her diet. So far, she has been fine with pinto beans and kidney beans, of the beans we’ve reintroduced.

The best benefit from this mission is that we get to try out a bunch of new recipes! For example, we made half kidney, half garbanzo bean falafel last week and it was amazing.

I wanted KG to try black beans next, and as I was paging through Wegmans’ MENU magazine, I saw this recipe, and thought enchiladas would be fun. I love enchiladas and hardly ever make them, although we made them a lot growing up. But I try to eat pretty healthy most of the time, and the way we made them, although delicious and traditional, was not too healthy. However, I didn’t like this Wegman’s recipe, either – mostly because it called for some weird soup and was a whopping 510 calories per serving.

So I did some Googling and found this recipe: Southwest Black Bean and Corn Enchiladas. This was a lot closer to what I was going for. Below is my modified version. Divided into eight servings, mine came in at 285 calories, and one serving is plenty.

  • 1¬†tablespoon oil
  • 1¬†small¬†yellow onion, diced
  • 1/4¬†red bell pepper, diced
  • 1¬†garlic clove, minced
  • 1¬†(15 ounce)¬†can¬†black beans, drained and rinsed
  • 1/2¬†cup¬†salsa¬†(your favorite)
  • 2 sweet potatoes, cooked (I microwaved mine for eight minutes)
  • 1/4¬†cup¬†corn kernel¬†(frozen, fresh, or canned)
  • 1¬†teaspoon¬†cumin
  • 1/2¬†teaspoon¬†oregano
  • salt
  • 4 12-inch whole grain flour¬†tortillas
  • 2¬†cups¬†enchilada sauce (I used the packet kind,¬†because¬†that’s what we had)
  • 1/4 cup¬†shredded¬†mexican style cheese mix


  1. Heat oil in a pan until it shimmers.
  2. Add the onion and bell pepper and cook for about thirty seconds.
  3. Add the garlic, cumin and oregano and cook until the onions and peppers are really soft.
  4. Add the salsa, black beans, and sweet potatoes and cook until heated through.
  5. Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
  6. Add the corn and cook until heated through.
  7. Spray a 9 X 13″ casserole pan with cooking spray.
  8. Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
  9. Spoon the black bean mixture evenly in the center of the tortillas.
  10. Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 4 pretty well stuffed tortillas and my pan was full.
  11. Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
  12. Sprinkle cheese over top.
  13. Cooking times vary. See original recipe for more detail. I prepped everything and put it together warm, so then just baked to get the cheese melted. 350 degrees for 10 minutes did it for me.

These were great, although I failed in my original mission to get KG to eat the black beans, which she picked out. Sigh. On to the next black bean recipe – I’d welcome any ideas!

Each well-stuffed tortilla is two servings, just cut them in half down the middle of the pan.  Just had some for leftovers at lunch, and it reheated well, too!

August 28, 2011

Low-fat banana muffins


As requested (and so I won’t forget it again), here is the recipe for my low-fat, kid-friendly banana muffins. I find frozen over-ripe bananas work great, they puree up nicely when thawed. Enjoy!

4 very ripe bananas
1 cup whole-wheat (or all-purpose) flour
1/2 cup oats
1/2 cup white sugar
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1 egg
4 tbsp applesauce

1. Mash bananas in bowl
2. Add all other ingredients and mix well
3. Pour into greased muffin pans (about 1 to 1 1/2 tbsps batter per regular-size muffin) -or into 2 greased loaf pans, evenly

4-muffins. Bake at 350 degrees for 15-17 mins or until toothpick inserted into center of a muffin comes out clean. Makes approx. 18-24 muffins (depending on size of bananas).

4-bread. Bake at 350 degrees for 50-60 mins or until toothpick inserted into center comes out clean.

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March 7, 2011

Chicken Cordon Bleu Burgers

I’ve been hankering to make chicken burgers for the past few weeks.

Last week, I finally found a recipe that I liked and could be adapted to fit what we had around:

Here’s my modified version, which was a massive success over here. I’ve got to get faster taking those photos!


  • 2 tbsps¬†prepared yellow mustard
  • 2 tbsps¬†honey
  • 1 lb ground chicken
  • 2 teaspoons onion powder
  • 2 teaspoons papricka
  • 2 teaspoons garlic salt
  • 6¬†slices deli ham
  • 6¬†slices provolone cheese
  • 6¬†whole wheat hamburger buns


  1. Preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source. Whisk together¬†yellow mustard and honey in a small bowl. Refrigerate until ready to use.
  2. Mix together ground chicken, onion powder, papricka and garlic salt. Form into six burgers.
  3. Place a large skillet over medium-high heat; coat with non-stick cooking spray. Cook burgers until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the burgers are cooked though and the cheese is melted.
  4. Place buns, cut side up, under broiler. Toast until lightly browned.
  5. Top each chicken cordon bleu burger with a spoonful of honey-mustard sauce, and serve on toasted buns.

General notes: The kids didn’t go for the ham, cheese or sauce, but loved the plain burgers. J and I liked the whole combo together.

March 3, 2011

Sweet Potato Gnocchi with Brown Butter


From my Twitter:

Italian genes breed true. Kids favorite meals this past week: gnocchi (one of W’s first 150 words) and polenta. Love it!

When I posted that, my Italian bro-in-law said I should try making my own gnocchi. “It’s easy,” he said.

Well, I couldn’t let that challenge pass, could I?

I also love sweet potato gnocchi and figured if I was going to make pasta, I’d make one of my favorite kinds. I found this recipe:

Of course, I had a couple technical difficulties.

1: I don’t have a ricer. So I whipped the potatoes with the stand mixer, then switched to the dough hook when I added the rest of the ingredients.

2: I thought it would be fun to let the kids roll the dough into “snakes” with me before I cut it into gnocchi. I am not sane. W tried to eat the dough, pulled little bits off and scattered them all over, ran over to hug Daddy covered head to toe in flour. KG thought the best part was coating her dough in the flour on the counter. But eventually we did get the dough rolled out and cut up.

I made a simple brown butter for the sauce, which I tossed with both the pasta and the broccoli. The sausage is chicken/turkey Italian from Wegmans.

Dinner was a huge hit – W had four servings of gnocchi and 1.5 sausages. Will definitely make again!

February 25, 2011

Pigs in blankets


Both kids were home sick this afternoon, and we had a huge storm blowing outside. I had not planned on having two sick kids when I grocery shopped on Sunday, and hitting the store in the storm was not going to happen.

So I put out a call on Facebook, and a friend (who happens to be a mother of two and grandmother of one) responded with a great idea featuring items in my fridge & pantry – woo!

I found this recipe on and the following is my slightly modified version.

1/4 ounce active dry yeast
1/3 cup sugar, plus
1 teaspoon sugar, divided
2/3 cup warm milk (110 to115)
1/3 cup warm water (110 to 115)
1 egg, beaten
2 tablespoons oil or 2 tablespoons shortening, melted
2 teaspoons oil or 2 teaspoons  shortening, melted
1 teaspoon salt
3 2/3 cups flour
8 bun length turkey hot dogs
1 cup shredded carrots, steamed for 10 minutes, cooled and water squeezed out
1 cup shredded sharp cheddar cheese

Prep Time: 2 hrs
1. In a mixing bowl, dissolve yeast and 1 teaspoon sugar in milk and water.  Let stand for 5 minutes.
2. Add egg, oil or shortening, salt, remaining sugar, and enough flour to form a soft dough. Dough will be very sticky.
3. Turn onto a floured surface and knead until smooth and elastic (8 to 10 minutes), or use dough hook to knead in stand mixer.
4. Place in a greased bowl, turning once to grease top.  Cover with greased plastic wrap and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down and divide into 8 portions.¬† Roll into a 8×2 1/2″ rectangle.
6. Sprinkle dough evenly with shredded carrots and cheese. Wrap around hot dogs.
7. Pinch seam and ends to seal.  Place seam side down on greased baking sheet and let rise for 30 minutes. Bake at 350 for 15 to 18 minutes or until golden brown.

J, KG and I loved these as they were. W pulled the dough off and ate the hot dog plain, so next time I think I’ll make up a couple plain biscuits on the side. Could probably even add more carrots and cheese, too!

February 22, 2011

Garlic and tomato soup with crusty French bread


Wow, was this soup garlicy. The recipe said just to blanch the clove before putting them in the slow cooker, and next time I’m going to try roasting them. J and I could barely finish our own bowls.

The bread, on the other hand, was amazing. Crusty on the outside, soft and chewy in the middle. Here’s the recipe for that (I halved it):

I’ll post the soup recipe if I can get it fixed. Right now, wowza.

February 21, 2011

Antonia’s Top Chef cookies


Last week on Top Chef, the cheftestants had to make cookies for Cookie Monster, Elmo, and Telly. Naturally, when we first watched this, we knew we would have to watch again with the kids.
KG declared that her favorite cookies were those made by Antonia, dark chocolate with white chocolate chips, caramel and sprinkles. After doing some searching online, I found the recipe, but commenters didn’t like how the cookies turned out.

So here’s my slightly modified version:

For cookies:
1 stick unsalted butter
2 eggs
3/4 cup brown sugar
3/4 cup white sugar
2 tablespoons vanilla
1 cup white chocolate chips
1/2 tablespoon baking powder, sifted
1/2 tablespoon baking soda, sifted
1 cup cocoa, sifted
1 cup all purpose flour, sifted
1/2 teaspoon salt

For caramel:
1 cup sugar
3 tablespoons water
1/2 cup cream

Sprinkles, decoration

1. Sift baking powder, soda, cocoa and flour together
2. Preheat oven to 375 degrees.
3. Cream both sugars and butter in Kitchen Aide with paddle about 10 minutes.
4. Add eggs, vanilla, reduce speed and mix in sifted ingredients and salt.
5. Fold in chocolate chips.
6. Using an ice cream scoop, position batter about 2 inches away from each other and bake for 15-17 minutes.
7. Boil sugar and water until light brown caramel forms, about 10 minutes.
8. Slowly add cream and wisk until incorporated.
9. Drizzle over cool cookies and decorate with sprinkles

I was going to buy caramel at the store, but the only “all natural” one (Wegmans store brand – love it) was $4. I had all the ingredients at home, so I thought I’d give it a try. Totally easy!

The cookies turned out huge – could have made them a bit smaller. I think melted white chocolate would look great on top of them, too.

February 20, 2011

Turnip chips

Yesterday, I posted one way that my kids will eat a vegetable. The other way, I confirmed today, is as chips.

We had three small turnips left over from the root veggie soup I made last week, and I wanted a side dish for dinner. After putting on my creative hat and doing some googling, I came up with the following:

Turnip chips (makes three small servings. Might want to double.)

Three small turnips
1/4 tsp chili powder
3/4 tsp garlic salt
3 tsp olive oil

1. Wash and slice turnips. (I used a mandolin set paper thin to get potato chip thinness.)
2. Whisk together chili, oil, salt in bowl. Toss turnip slices in oil to coat evenly.
3. Bake at 250 degrees on a wire rack for 30-35 minutes until light golden brown.

I liked how the salt balanced out the peppery taste of the turnips. The kids loved them and were sneaking tastes from the kitchen before dinner – a sure sign of a hit!

The chips turned out really pretty, too – the pattern of the turnip shows up nicely when browned. Sorry no pic, they went too fast! Will get one next time, I’m sure we’re making these again.