Snacks

BAKED Donuts

Before the recipe, I have to apologize for my haitus – we had a rough week last week with a little family emergency that left the blog on the bottom of my priority list.  I’m slowly getting back to it but really haven’t had much time to devote to my kitchen lately (and am quickly running out of stuff in my queue!).  Have no fear, I have some new recipes that I want to try soon!!

I like cake donuts a lot, but never buy them because they’re not exactly the healthiest breakfast choice.  I never make them because that requires deep frying and that’s messy (and again, unhealthy).  Recently, I’ve been seeing recipes for baked donuts as well as nifty little donut pans.  I was intrigued for sure!

I’m happy to admit that baked donuts are YUMMY!  They’re not quite the same as the fried version, but they’re comparable  (especially with the reduction in calories considered).  I have some ideas for different flavors and such now that I’ve tried these and seen how easy they are!  Stay tuned!!!

King Arthur Flour’s Baked Donuts

  • 1 c. Pastry flour or 7/8 c. All-Purpose Flour
  • 1/2 c. sugar
  • 1 tsp. baking powder
  • 1/8 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 3 TBS dried buttermilk powder (If you don’t have buttermilk powder on hand, substitute 2 tablespoons buttermilk or yogurt for the water)
  • 2 large eggs
  • 3 TBS vegetable oil
  • 2 TBS water

Whisk together all of the dry ingredients in a medium-sized mixing bowl.

In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.

Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.

Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.

Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.

Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.

Advertisements
Categories: Breads, Breakfast, Recipes, Snacks | Tags: , , , | 2 Comments

Saffron Chicken & Sausage Tamales with Cilantro Cream

After my tamale experience a few months ago, I was pretty eager to try out some more recipes for tamales.  I had learned a couple lessons from the last time (like kitchen twine instead of corn husk ties and spreading the masa thin) and was rip-rearing to go!  Don’t get me wrong, the last recipe was really good – I just wanted to try MORE!

These were really yummy and used a different cooking technique from my first batch…jury is still out on which method I thought was most effective.  Both methods were easy for sure, I’m just not sure which one yielded the best results.  I do know that I definitely scorched a dish towel with this cooking method.  Whoops!

I really like this recipe for the masa better than the first one (MUCH more flavor) and think that I’m going to make this one my standard and just experiment with fillings and toppings going forward (Branden really thinks I need to come up with a sauce to pour over them – the way they’re served in many Mexican restaurants).

Enjoy!

Masa

  • 2 c. fat-free, less-sodium chicken broth
  • 2 ancho chiles
  • 1 1/2 c. fresh corn kernels (about 3 ears)
  • 3 3/4 c. masa harina
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/4 c. chilled lard

Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.

Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.

Tamale Filling

  • 1/2 lb. ground chorizo
  • 2 c. chopped onion
  • 4 garlic cloves, minced
  • 1/2 c. fat-free, less-sodium chicken broth
  • 1/4 tsp. saffron threads
  • 2 1/4 c. shredded roasted chicken breast

Additional Ingredients

  • 2 c. hot water
  • 24 dried corn husks

Cream

  • 3/4 c. fat-free sour cream
  • 1/2 c. finely chopped fresh cilantro
  • 1 TBS fresh lemon juice
  • 3/4 tsp. hot sauce

Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; sauté 2 minutes or until browned. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute, stirring frequently. Stir in broth and saffron; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in chicken; remove from heat.

Preheat oven to 450°.

Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 2 heaping tablespoona chicken mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.

To prepare cream, combine sour cream and remaining ingredients, stirring well. Serve with tamales.

Adapted slightly from Cooking Light

 

Categories: Appetizers, Mexican, Recipes, Snacks | Tags: , , , | 1 Comment

Pumpkin Bread with Cream Cheese Swirl

This recipe is going to blow your mind.  For real.  You may have been weary about reading this post because the title just sounds so calorie-laden.  While the title accurately describes the picture, it also leads you astray – this is LOW calorie bread, folks.  Like, we’re talking around 50 calories per slice.  And a slice is an EIGHTH of a loaf, not some scrawny piece that you could see through because its so thin.  Seriously.

I didn’t believe it when I found this recipe on Pinterest but the woman who blogged about it first said she actually ate the whole loaf in a sitting because it was so good.  I was curious, so I decided to try it out on friends this week.  Surprisingly, there is a lot of flavor here and my friends were pretty impressed.

Enjoy!

Batter:
  • 1 1/2 c. pureed pumpkin
  • 1/2 c. unsweetened applesauce
  • 1 whole egg
  • 3 egg whites
  • 1 c. all-purpose flour
  • 2/3 c. whole wheat flour
  • 1/2 c. Stevia Cup For Cup sweetener
  • 1/2 c. granulated sugar
  • 1 t. baking soda
  • 1/2 t. ground cinnamon
  • 1/2 t. ground nutmeg
Cream filling
  • 8 oz. reduced fat cream cheese
  • 1/4 c. granulated sugar
  • 1 T. all-purpose flour
  • 2 egg whites
  • 1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2″ loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
Categories: American, Breads, Desserts, Recipes, Snacks | Tags: , , , , | 1 Comment

Lightened-Up Spinach & Artichoke Dip

In a last minute effort to create something delicious and nothorribly unhealthy for the Superbowl last week, I found a lightened-up version of Spinach and Artichoke dip…with bacon.  Yes, bacon.  Yum.

This recipe was delicious and was a hit at the party probably because most didn’t even know that it was low fat (my kind of party food).  It was also super easy, so watch out, you may be finding yourself making this on a regular basis.

Enjoy!

  • 1/3 cup fat-free mayonnaise
  • 2 garlic cloves, minced
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) package fat-free cream cheese, softened
  • 2/3 c. (about 2 1/2 ounces) grated fresh Parmesan cheese, divided
  • 5 center-cut bacon slices, cooked and crumbled
  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°.

Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.

Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated.

Serve with toasted baguette slices.

Cooking Light

Categories: American, Appetizers, Breads, Recipes, Snacks | Tags: , , , , | 2 Comments

White Chile con Queso Fondue with Chorizo

Game Day is COMING!  I can’t believe its here already!  Sadly, couldn’t tell you who’s playing but I know I’m excited for the social opportunities that come with the “big game.”  Its all about the parties.

Part of the reason why I can’t believe its here already is because it marks the one year anniversary of correcting my feet – surgery numero uno was the day after the Super Bowl last year. Its been an interesting year with the feets but I’m happy to say that they’re at about 90% and I even wore heels TWICE last week.  That’s a huge deal for a vertically-challenged, shoe-lovin’ woman!

But you probably don’t care so much about my feet and my love for shoes as you do about food.  So onwards…

To me, the Super Bowl is a big giant excuse to eat really unhealthy for a day.  Anyone share that sentiment or am I just looking for excuses?  Regardless, I’ve got an awesome dip for you!

Looking to “theme” your game day food (it drive me BONKERS if foods don’t at least kind of go together, even finger foods.  I’m OCD you could say), then check out these posts from my Mexican-themed New Years that could/should be prepared for game day!

Tamales

Avocado, Orange, and Pomegranate Salsa

Mexican Fruit Salad

You might as well throw in some pico de gallo, guacamole, and of course some quality tortilla chips.  These are my FAVORITE (heck, I even eat them without dips!).

Enjoy!

  • 12 oz. spicy Mexican chorizo sausage, crumbled
  • 12 oz. queso fresco, crumbled
  • 1 8 oz. package cream cheese, cubed
  • 1 c. Mexican crema or sour cream
  • 1 c. pico de gallo
  • 3 TBS tequila
  • 1 TBS cornstarch
  • 2 TBS water
  • Mexican hot sauce to taste (optional)

Place the chorizo in a large fondue pot over medium heat.  As the sausage begins to cooks, stir frequently to keep it from sticking to the bottom of the pot.  When the sausage is almost cooked, add the cheeses, crema, pico de gallo, and tequila.  Keep whisking until the cheese melts.  The mixture should become smooth after about 5 minutes.

In a small bowl, dissolve the cornstarch in the water and add the mixture to the fondue.  Stir until slightly thickened.  Taste and add hot sauce if desired.

Serve immediately over low heat.

Adapted slightly from Hallie Harron’s Not Your Mother’s Fondue

Categories: Appetizers, Mexican, Recipes, Sides, Snacks | Tags: , , , , | 1 Comment

Barbacoa Pork

Oh.  My.  Goodness.  Seriously, I am in love with my slow cooker.  I’m finally learning why people have been obsessed with them for generations.  Don’t get me wrong, I still really enjoy cooking dinner, but its sometimes nice to know that when I get home from a long day at work, dinner is waiting for me.  How awesome is that?

This particular recipe actually woke Branden up after I had gone to work because it was making the house smell so incredible.  And I’m happy to tell you, the flavor 100% stood up to the smell.  Barbacoa pork.  Yup, you can have Chipotle at home, folks (and for a LOT less calories).

The first night we ate this, we turned it into burrito bowls (in the picture above).  The next day, we turned it into Nachos (see below).  The possibilities are endless.  This really was fabulous though and super easy.

Enjoy!

For the Marinade:

  • 2.5 lbs pork loin roast, all fat trimmed
  • salt and pepper
  • garlic powder
  • 6 oz Coke zero
  • 1/4 c. brown sugar (unpacked)
  • 1/4 c. water

For the pork:

  • 8 oz Coke zero
  • 6 oz can sliced green chilies
  • 8 oz tomato sauce
  • 1 chipotle chile in adobo sauce
  • 1/8 tsp. garlic powder
  • 1/8 tsp. cumin
  • 1/8 tsp. chipotle chili powder (to taste)
  • salt and pepper to taste
  • 1/3 c. brown sugar (unpacked)

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily).  You can also cook on low for 8 hours.  Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Like the idea of the burrito bowl?  How about some Cilantro-Lime Rice to make it a little happier?

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 c. water
  • 1 tsp. salt
  • 3 TBS fresh chopped cilantro
  • 3 tsp. vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Both Recipes Courtesy of Gina at SkinnyTaste

Categories: Entrees, Mexican, Recipes, Snacks | Tags: , , , | 3 Comments

BBQ Ribs and Sweet Potato Wedges with Lemongrass Creme Fraiche

Did you know that you can cheat and make BBQ ribs in the slow cooker?  Yup, true story.

I got an All-Clad slow cooker for my birthday a few weeks ago (thanks Mom & Dad!!) which has been much fun!  I had never had one of these gems before and now I’m hooked.  How great is it that I can throw a bunch of stuff in there, turn it on as I’m frantically running out the door at 6:45 and have dinner ready to serve when I get home 11 hours later?  Let me tell you, its pretty stinking amazing.

Enter my really fast but gourmet looking dinner the other night.  First, I’ll let you in the the painfully difficult challenge of cooking ribs in the slow cooker (seriously, you’re going to wonder why you’ve never done this before) and then I’ll introduce you to a new fancier version of sweet potato fries.  YUM!

Enjoy!

Slow Cooker BBQ Ribs

  • 3 lb rack of pork ribs, split into two racks
  • 1 can of Coca Cola
  • Spice Rub

The night before, generously rub the ribs down on all sides with the spice rub.  Cover and refrigerate over night.  In the morning, place the ribs in the slow cooker and pour 1 can of Coke over top.  Cover and cook on low for 8 hours.

Remove ribs from slow cooker and place on a baking sheet.  Place ribs under the broiler for about 5 minutes or until they begin to crisp on top.

Serve immediately with your favorite BBQ sauce.  We really like this one.  Like, a lot (choose the Hickory one).

Sweet Potato Wedges with Lemongrass Creme Fraiche

  • 3 medium sweet potatoes (about 2 lbs)
  • 4 TBS olive oil
  • 1 1/2 tsp. ground coriander
  • 3/4 tsp. fine sea salt
  • 1 fresh red chile, finely diced (shockingly, I couldn’t find a red chile so I used a seeded jalepeno)
  • 1 c. cilantro, leaves picked

Lemongrass Creme Fraiche

  • 1 lemongrass stalk
  • 3/4 c. creme fraiche
  • grated zest and juice of 2 limes
  • 1 inch fresh ginger, peeled and grated
  • 1/2 tsp. fine sea salt

Preheat the oven to 400°.  Wash the sweet potatoes but don’t peel them.  Cut each lengthwise in half.  Cut again lengthwise into quarters and then once more in the same way, so you have 8 long wedges.

Place the wedges in a roasting pan that has been lined with parchment paper and brushed lightly with some of the olive oil.  Brush the wedges with the remaining oil and sprinkle with a mixture of the ground coriander and salt.  Roast for about 25 minutes , or until sweet potato is tender and golden brown.  Remove from the oven and allow to cool slightly.  The wedges can be eaten warm or at room temp.

To make the sauce, very finely chop the lemongrass and grind finely in a spice grinder.  Whisk with all of the other ingredients for the dipping sauce and set aside.

When ready to serve, place the wedges on a large, flat serving dish.  Sprinkle with the diced chile and cilantro and serve with the sauce on the side.

Sweet potato and sauce recipe courtesy of Yotam Ottolenghi

Categories: American, Appetizers, Recipes, Sides, Snacks | Tags: , , , , , | 5 Comments

Mexican Fruit Salad

This is another one of those recipes learned from my Mexican uncle (two things should be clear at this point in the game: 1. He makes really yummy, authentic food that I very much and enjoy and 2. I can’t resist Mexican food.  Ever.).  This is a super easy fruit salad with sweet fruit and a spicy kick.  Perfect!

This frequents our table when making a Mexican feast, or when we can find jicama…a challenge in rural NE Ohio.

Enjoy!

  • 1 pineapple, peeled, cored and julienned
  • 1 jicama, peeled and julienned
  • 2 large mangoes, peeled, cored, and julienned
  • Juice of 1 lime
  • Chili Powder to taste
  • Sea Salt to taste

We’re about to get complicated here folks…toss everything in a bowl.  Garnish with a little lime zest if you’re feeling fancy.

Categories: Mexican, Recipes, Salads, Snacks | 2 Comments

Hot Tamales!

The “main dish” at our little Mexican-themed New Year’s party were beef tamales.  I’ve never made them before but have always wanted to try…and I have to say, they turned out pretty darn good.  My only change would be next time I will make the masa just a little bit thinner…or just fill with a bit more meat.

Don’t be intimidated by tamales, I was actually shocked at how easy they were to make!  Best part?  Not only were they delicious fresh, but they can be frozen and steamed later.  Hello snacks on demand!

Little tip: traditional tamales are tied with pieces of corn husk.  None of that nonsense – kitchen twine is so much easier (and it won’t leave you frustrated because it won’t tear)!  Also, I don’t own a fancy veggie steamer, so I simply put a colander in my stock pot, making sure that the water in the bottom didn’t make contact with the tamales.  Easy enough.

Enjoy!

Filling:

  • 1 1/2 c. chopped onion
  • 2 garlic cloves, thinly sliced
  • 1 lb. beef stew meat
  • 1 c. water
  • 1/2 tsp. salt
  • 1 TBS all-purpose flour
  • 1 1/2 tsp. ground dried red New Mexico chile
  • 16 large dried cornhusks

Dough:

  • 3 c. masa harina
  • 1 tsp. salt
  • 1 TBS butter, melted
  • 2 tsp. canola oil
  • 1 c. fat-free, less-sodium beef broth
  • 1 c. water

Additional “Ingredient”:

  • 16 pieces of kitchen twine

Preheat oven to 350°.

To prepare filling, heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 4 minutes or until onion is tender. Add beef; sauté 5 minutes, turning to brown on all sides. Stir in 1 cup water and 1/2 teaspoon salt; bring mixture to a boil. Cover and bake 1 1/2 hours or until beef is tender.

Transfer beef to a bowl with a slotted spoon. Pour drippings into a glass measure. Add enough water to drippings to equal 1 cup. Wipe pan with paper towels.

Shred beef into bite-sized pieces. Heat pan over medium-high heat. Coat pan with cooking spray. Return beef to pan; sprinkle with flour. Cook 1 minute, stirring constantly. Stir in ground chile; stir in drippings mixture. Reduce heat, and cook 7 minutes or until liquid almost evaporates, stirring often. Remove from heat; cool to room temperature.

Place whole cornhusks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

To prepare dough, combine masa and 1 teaspoon salt in a large bowl. Add butter and oil; stir well. Add broth and 1 cup water; stir until a soft dough forms.

Working with one husk at a time, place about 1/4 cup masa dough in the center of the husk; press dough into a 4 x 3-inch rectangle. Spoon about 2 tablespoons beef mixture down one side of the dough. Using the corn husk as your guide, roll tamale up, jelly-roll style; fold bottom ends of the husk under. Tie 1 piece of twine around tamale to secure; stand upright in a vegetable steamer. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and twine. Steam tamales, covered, 50 minutes, or until the dough is firm. Remove tamales from vegetable steamer; let stand 5 minutes. Serve with Red Chile Sauce, if desired.

 

Categories: Appetizers, Entrees, Mexican, Recipes, Snacks | Tags: , , , | 6 Comments

Chocolate Chip Meringue Cookies

I realized I never really completed my thoughts from Thanksgiving recovery…I never shared some of the other things I did to get rid of my insane amount of leftover egg whites!  Why did I have so many leftover egg whites you ask?  THIS was the culprit, plain and simple.  I also made a savory souffle that I’ll be sharing Friday…

Now this little number might make you want to throw some yolks away so you have an excuse to use egg whites.  DON’T DO IT!  I’ve got a solution for you…make aioli and sweet potato fries for dinner + chocolate chip meringue cookies for dessert = zero food waste <= Happy Belly.  How about that for some good math?!?  I like it.

Meringue cookies are super easy to make and really don’t require many ingredients aside from general staples (ok, so things I consider staples).  Want some more good news?  From a cookie perspective, these are pretty healthy.  There’s no added fat, just some sugar and a little bit of chocolate. 

Enjoy!

  • 1/8 tsp. salt
  • 1/8 tsp. cream of tartar
  • 3 large egg whites
  • 1/2 c. sugar
  • 1/4 c. finely chopped bittersweet chocolate (I love me some Ghirardelli 60% chocolate chips.  These things are bigger than normal chocolate chips and the flavor is unbeatable.  I promise, this is one of those things that’s worth splurging on.)

Preheat oven to 225°.

Line 2 baking sheets with parchment paper; set aside.

Place first 3 ingredients in a large bowl, and beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat for 1 minute at high speed or until mixture is shiny. Gently fold in chocolate.

Spoon mixture into a large zip-top plastic bag. Snip a 1/4-inch hole in 1 bottom corner of bag. Pipe swirls on to the prepared baking sheets.

Bake at 225° for 30 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 30 minutes or until dry to the touch. Cool on pans 30 minutes on wire racks. Carefully remove meringues from paper; cool completely on wire racks.

Note: Store meringues in an airtight container at room temperature for up to two weeks.

Cooking Light

Categories: American, Desserts, Recipes, Snacks | Tags: , , , , , | 6 Comments

Create a free website or blog at WordPress.com.