Sunday, January 9, 2011

::Edamame::

Looking for a healthy snack? Or, just a snack in general? Looking for a healthy snack, but one that has "substance" and you don't eat up in 2 seconds? Then, try edamame (it sounds like Ed-ah-mommy)! This is a great snack and, not sure if this is the right thing to say but, fun too! These don't take long to make at all and make a great side to a meal as well. If you have company over, these are great not only because they taste wonderful, but they also make a great conversation piece! I will give you instruction on how you eat them when you look at the pics.
Enjoy!

::Edamame::

Frozen edamame (just in the frozen vegetable isle and at Wal Mart I found it way on the top shelf by the broccoli)
Water
Sea Salt or regular salt

Bring a pot of salted water to a boil. Add edamame and boil until done; heated through. Drain water. Sprinkle on a little freshly ground sea salt and serve.


The goods.


I use this for both the water and and top when they are done.


The boiled edamame. Oh, edamame is a soybean! So, you have this before you and you take it and (it's hard to explain in words but) you just want to eat the bean out of the pod. So, you kind use your teeth and bite by where the bean is and then pod will split open and you eat out the bean. You'll know what I mean when you actually have to eat one!


The bean will pop out like this...


And there you have it!


I think they are kind of pretty to serve too! :)

Thursday, January 6, 2011

::Salads::

Well, here is the first recipe of 2011! I know the title of ::Salads: might not be very appealing to many of you, but hopefully this post will give you a new outlook and curiosity to salads. Fortunately, I love pretty much every fruit and vegetable, so I love salads. As crazy as it may sounds, alot of times I crave them! Many, many people, maybe including you, have set a New Years Resolution to lose weight or get healthy. Prior to the first of the year I posted as a facebook status if anyone wanted to see more healthy recipes on the blog; in which a got a lot of feedback for a "yes!" I kept thinking about it and things regarding to the post and the responses. So, I just want to say a couple things. I am not going to be changing the blog and making it a "weight loss" type blog or one with only "healthy recipes," so don't worry I won't be posting carrot sticks and salads only for my recipes!
If you are someone who is looking for healthy recipes or are wanted to be more healthy for the New Year. I challenge you to become more healthy by just making your meals from scratch as much as possible. I am a total believer that consuming tons of processed foods is not good at all. But anyways, that's neither here nor there.
So anyways, onto the recipe! Many people think of salads as just lettuce and some dressing and may be the reason why people don't eat salads very often. However, to get "substance" from a salad there are so many things you can do. In order to make it a healthy salad you have to watch the toppings you use. For example; people may pile on the croutons and think nothing of it...but, about 2 tbsps of croutons has about, or at least, 35 calories. And if you think of how many croutons that you can fit in 2 tbsps...thats not alot compared to the amount people typically use. I have made many diffferent kinds of salads...just kind of adding whatever. I will give you a list of many of the items you can put on your salad and show you a salad I made the other night for supper. Some of the toppings might surprise you!
So, here we go!

::Salads::

Lettuce:
A great hearty lettuce is romaine lettuce. Either but the individual heads and chop yourself or buy the chopped lettuce. Also, to get more substance you may want to use a lettuce that contains shredded carrots, radishes, cabbage, etc.

Protein:
Chopped grilled chicken, imitation crab meat, plain tuna
Also, if you are looking to add protein besides "meat" type items; beans are great to add and really bulk up the salad. My favorite bean to add is black beans. Chickpeas (garbonzo beans) are also great!

Vegetables:
I love letting a bag of frozen peas unthaw and using them. By the lettuce in the grocery store I found a small bag of what is called "broccoli slaw." It doesn't have an overpowering broccoli taste at all but it has some shredded broccoli and carrots. Some other vegetable options are peppers, onions, tomatoes (i like using the cherry tomatoes), pretty much any vegetable you like!

Fruit:
Many are probably thinking; "fruit on a salad?" Once you have it you won't want one without it! Some options that I really like are sliced strawberries, sliced or finely chopped apples, mandarin oranges, and sliced pears are some of my favorites!

Cheese:
First, don't add too much! Also, find low fat cheeses and use sparingly. Explore cheeses; there are great ones out there besides the basic shredded cheddar!

Toppings:
When I use croutons; I break up each crouton. It helps you to get more with each bite, but you actually use less croutons. There are many different kinds of nuts out there that people like to use on salads. Same with cheese, use the nuts sparingly, as they contain many calories if overused!

Dressings:
Use a "light" variety to cut calories and make sure you look at the serving size! Only 2 tbsps of reg ranch as over 150calories!

The main thing is to watch what you are putting on the salads as only a few of the ingredients can add up and make it a very unhealthy salad!

Here was a salad I had the other night....



Some of the "stars" of the show!


This is a mixed baby romaine mix. Very good & hearty!


This is the broccoli slaw I talked about earlier.


Croutons! Gotta love em'!


A couple croutons broken into small pieces. Less is more!


Peas!


Cut up clementines; add a little sweetness!


I'm a pickled beet lover; so i had to add some! Aunt Nellies brand are an awesome store boughten brand!


This was my first time trying this cheese and it was very good! Note: in a 1/4 of a cup there are about 100 calories. 1/4 of a cup is not much to what you could easily sprinkle on without looking. I used very little, but enough to add some flavor and texture.



A vinagrette would have been more appropriate for this salad, but I didn't have any so I used a fat free Dorothy Lynch along with a little bit of Light Ranch.

Enjoy...without feeling guilty! :)

Tuesday, January 4, 2011

::Happy New Year!::

Happy New Year! I just want to say "Thank You! Thank You! Thank You!" to each an every one of you. I started this blog because of my love for cooking and baking and wanted to share that love with you all. I never knew I would get this outpouring of responses (even though it was/is a dream of mine that it would "lauch" something); and it has been wonderful. Hearing comments such as "Oh, I made ________ the other day and everyone loved it...even my kids!" or "I love your blog!" makes my heart happy. 
Many of you have commented to me regarding my dreams of one day opening a bakery, deli, catering, etc. Well, just to let you know where the blog and my dreams are at... and some other information. First and foremost...I'm still dreaming and my love for cooking and baking is SO alive! I started a business plan a couple months ago, I have been checking into the "rules" and certifications of making and selling food out of my home (which is my main concern; following the rules!), and marketing strategies. I also dream of the design of my business, how big it would be, the name of it, and sooooo many other things! So, if ANY of you have any tips, resources, anything(!) regarding this matter; please let me know and shoot me an email (mfischerbsn@gmail.com).  
Again, "Thank You!" I look forward to what 2011 has to bring and can't wait to continue sharing recipes with you. This evening I will be sharing the first recipe post of 2011 with you; and it's a healthy one at that!

Thursday, December 30, 2010

::Popcorn Cake::

Being a nurse and working the night shift, you tend to miss out on the goodies that people bring during the day, as the day shift usually has it gone before you can get to it. So, apparantly having knowledge of that fact, a lady at work wrote on part of the goodies she brought "Save for night shift!" That's pretty much heaven sent for the night shift. It was for THE BEST popcorn cake I must add. It was so soft with the right amount of peanuts and M&Ms. I knew I needed the recipe once my lips polished off the piece that I had. I received the recipe at the perfect time; Christmas time. I knew this was going to be on the list of Christmas goodies I would be making. This recipe is super easy to make and would be a great thing to bring to the office, a party, or hide in a cupboard to eat it all yourself! Enjoy!

::Popcorn Cake::

12 cups popped corn (I used microwave and made sure to pick out all the old maids!)
1 1/2 cups nuts (I used dry-roasted peanuts)
1 1/2 cups M&M's
*******mix together in a large bowl********
20 caramels
3/4 cup butter
1/4 cup oil
1 10oz bag marshmallows
******melt together and mix with above 3 ingredients********

Cram it into a greased bundt or angel food pan. Make your hands are wet, as it makes it a lot easier to get it into the pan. You can invert it out onto a plate as soon as you have pressed it into the pan, cuz it keeps it's shape.

The microwave popcorn; old maid-less!


M&M's! Use any holiday ones for some added color!


The nuts.


Ready for the "sticky stuff"


Pressed into the greased pan and removed. Holds it shape well!


Close up! This is such a soft cake and SO yummy!

Wednesday, December 22, 2010

::Puppy Chow Cookies::

Okay, let me just get this out there. If I go to "hell" it's because of "puppy chow." I think it's the devil...and I love it so much I can never stop eating it. That, my folks, is why you haven't seen a recipe for puppy chow posted on the blog...I don't make it. If I did, I'd eat it all. Okay, anyways, please let everyone know what I'm talking about when I say "puppy chow." No, it's not actually dog food but it's Chex cereal covered in a chocolate/peanut butter mixture and coated in powdered sugar.If you haven't tried it before, you need to now. If I were to be Jesus and be serve the "last supper" I would want a large bowl of puppy chow...that's how good it is. Anyways, when I was looking at recipes online I saw a recipe for "Muddy Buddy Cookies." For those of you that don't know, another name for "Puppy Chow" is "Muddy Buddies." I grew up with calling it "Puppy Chow"...so I call these "Puppy Chow Cookies." They taste just like the regular Puppy Chow, except in cookie form. Don't worry I didn't eat the whole batch of cookies! For those of you with kids; they will enjoy helping you make these...they are pretty messy once you get to the dipping part.
For those of you that will be at the same Christmas I will be at...these are one of the things I'm bringing!
Enjoy!

::Puppy Chow Cookies::

FOR THE COOKIES:
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
2 sticks butter, softened
1 cup peanut butter
1 cup brown sugar
3/4 cups sugar
2 eggs

FOR THE COATING:
1 stick butter
2 cups chocolate chips
1 tsp vanilla
powdered sugar, for rolling

For the cookies: preheat the oven to 350 degrees an line two baking sheets with parchment paper. In a small bowl, whisk together the flour, baking soa, baking powder, salt, and nutmeg. In a large bowl, beat the butter until smooth, and then add in the peanut butter and beat until well-blended. Beat in the sugars and then the eggs, one at a time. Gradually beat in the dry ingredients.

Shape into 1-1.5" balls and place on your cookie sheet. Use a fork to make the crisscoss pattern on the cookie. Bake about 12 minutes.  Makes about 3 dozen cookies.
For the coating, while the cookies are cooing, melt the stick of butter and chocolate chips in a microwave safe bowl. Stir until smooth, and then stir in the vanilla extract. After the cookies have cooled completely, dunk them in the chocolate. Then roll each of the cookies in the powdered sugar.

Recipe from: Tasty Kitchen (http://www.tastykitchen.com/)


So, I don't have pics of each step for this recipe either. For the cookie, the directions say it well. For the chocolate for dipping; I was dipping the whole cookie in the chocolate with a fork and then tapping it on the side of the bowl to get the excess chocolate off and then flipping it in the powdered sugar. When I put it in the p.s. I pressed down on it a little bit to make sure the p.s. stuck good. You can tap off any excess if you would like. I made multiple batches of the chocolate part; so I think you can (or I was suppose to originally do this) just dip the one side in chocolate. Anyways, I just figured the whole thing dipped would be more like the "real thing"...if you know what I mean! ;)


All packaged pretty.


Close up!


They have super cute  tins around xmas time! All ready to go for the Christmas party!

::Corn Dip::

Are you going to a holiday party and have to bring a dip or appetizer and still haven't decided what you are going to bring? This is it! This is a dip that most people haven't tried when I bring it places. So not only is a different dip that people will be excited to try, it's also creamy and has the right amount of "heat!" The recipe is also very easy to make. I do suggest that if you are planning on making this to make it the day before you are going to serve it; that way all the spices have a chance to marinate and the "heat" is felt more throughout! Also, to make it more healthier; chose to use a light sour cream and light mayo.
Enjoy!

::Corn Dip::

3 cans Mexican corn (drained)
2 c. shreded chese (your choice)
1 tsp. cumin
1 tsp. garlic salt
1 c. sour cream
1 c. mayo
1 sm. can chili peppers (chopped)
1 sm. can chopped jalapenos
1 tsp. chili powder
6 green onions (chopped)
Mix well and regrigerate. Serve with tortilla chips. It is better after it sits for a while!

Recipe from: Sherry Harwood





The spices and creamy ingredients.


I use this kind of cheeese...but you can use whatever.


The corn.


All three cans of it ready to be mixed in!


The green onions washed and ready to be chopped.


Stirring everything together!


Close up! Mmmm...so creamy with a right amount of heat!

Monday, December 20, 2010

::Butter Toffee::

Hey everyone! Only a few days until Christmas; which means only a few days left to get some baking in! I have been MIA from the blog due to being on a bender...a baking bender. Yes folks, thats right, I baked for 2 1/2 days straight. Only sat down to eat lunch and when I went to bed; the only other break I took was to go on the treadmill. I went on the treadmill cause I felt like the butter from baking was just soaking through my skin...good thing it doesn't. Speaking of butter....this is one of the things I made in my Christmas baking. I am very good at making goodies and not eating them; but, this may have been an exception! So, here is the recipe without pictures. Sad, I know, but...with all the baking I was doing I (can't believe i'm going to say this) didn't have time (ouch!). Anyways, enjoy this butter toffee that is crunchy, flavorful, and blissful!
Oh, PS...with all the baking I did...I have a new love for candy thermometers :)
Enjoy!

::Butter Toffee::
16 ounces butter
2 1/4 cups sugar
6 tablespoons water
1 tsp salt
1 tsp vanilla
Chopped topping of your choice; candy canes, sea salt, nuts, etc
Melted chocolate (I used melted milk choc. chips)

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly. Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees (this takes a while; be patient! :)
Remove from heat and stir in vanilla until well combined. Pour the mixture onto a silicone baking mat or good parchment paper. Spread quickly before the toffee sets. Spread thin. Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half the melte chocolate and immediately sprinkle with topping. When chocolate has totally set, carefully flip over and coat other side with the rest of the chocolate. Sprinkle on topping. Allot to set, then break into pieces.