Red-Skin Potato, Chives, and Chevre "Pie" Casesrole

Tweet this!

On Sunday night, my mom brought me a bag of red-skin potatoes. I wasn't quite sure what to do about this, because I'm not really a potato person. 

But then I started cutting them up. I sliced them into small, 1/4inch thick rounds, and they were quite beautiful. And suddenly they weren't just weirdly shaped red masses. They were a gourmet meal!

Also, in case you were wondering, yes, this recipe is proof that one should always have chevre on hand. It's just math. A girl's gotta do it.

Red-Skin Potato, Chives, and Chevre Casserole

Prep time: 10 Minutes

Cook time: 60 Minutes

Servings: Makes 6

Ingredients:

• 4-5 medium Red-Skin potatoes. (This will also work with ANY potatoes, so feel free to experiment and know that you are safe!)
• 4oz Chevre (Any crumbly cheese, like goat or feta, will do)
• 1 tbsp Minced Garlic
• 1 tbsp Chopped Chives
• 2 tbsp Mixed Shredded Cheese (Any shredded, meltable cheese will work)
• 1 tbsp Dried Oregano (You can substitute any Italian seasoning here)
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1 cup Milk
• 1 Egg

Directions:

1. Preheat the oven to 375.
2. Slice potatoes into 1/4 inch thick rounds. Layer half of the potatoes into a greased pan (I used a circular cake pan), overlapping slightly. 
3. Layer half of the goat cheese on top, dispersing evenly throughout the pan. Sprinkle some dried oregano, sea salt, and black pepper on top.
4. Add a second layer of potatoes.
5. Layer the rest of the goat cheese on top, and sprinkle with oregano, sea salt, and black pepper again. Add minced garlic, dispersing evenly on top of the potatoes.
6. In a separate bowl, combine milk and egg and whisk until well combined. Gently pour evenly over the casserole.
7. Top with mixed shredded cheese, and then sprinkle chopped chives on top.
8. Bake for 50-60 minutes, or until mixed shredded cheese begins to brown.' 
9. Let sit for 15-20 minutes before serving (it will be HOT HOT HOT!).

Note: For a large family party, you can double this recipe and cook in a very large cake pan.

Cinnamon Almond Banana Chips

Tweet this!

Crunchy round chips that have the sweetness of bananas and almond extract, with just a bit of cinnamon kick. Swap these with chips for a healthy, sweet-tasting snack!

You know what? Sometimes, you just deserve chips. Here's a news bulletin for you, though: chips are bad for you. They're filled with fat, trans fat, carbs, and carcinogens... none of which will keep you healthy (or, quite honestly, happy).

Yet, you deserve to have a little crunch in your life. That's where these delicious banana chips come in!

There's something very special about making your own chips. You always end up with less than you thought you'd yield (meaning that there's less in front of you to chow on). Second, when you make something yourself, you'll cherish every bite - because YOU brought those babies onto this earth (good job!)!

In the end, you're subbing these health-packed banana chips for health-destroying regular ones, you're eating less of them, and yet you're cherishing every bite. Sounds like a win-win-win to me. What could be better?

Cinnamon Almond Banana Chips

Servings: 2
Calories: 57
Bake Time: 60-90min

Ingredients:

• 1 Banana
• 1/2 Lemon, juiced
• 1/2 tsp Cinnamon
• 1 tsp Almond Extract

Directions:

1. Preheat the oven to 215 degrees.
2. Peel banana and cut into 1/8" slices
3. Combine lemon juice, cinnamon, and almond extract in a small, shallow bowl. Dip each banana slice into the mixture, then set on a greased cookie sheet.
4. Bake for ~60 Minutes. Depending on the consistency of your slices, you may want to check on them periodically (perhaps every 15 minutes), starting at about 45 minutes. For thinner chips, they may be ready around this time. If your slices are thicker, you may need to wait 15-30 minutes longer.

Looking for other healthy recipes? Try these!

• Kale Chips
• Chocolate Mousse Filled Cupcakes
• Chickpea Choco Chip Cookies
• Protein Chocolate Banana Pancakes

Sriracha Polenta with Kale Chips

Tweet this!

This dish is not for the faint of heart. Grilled polenta slices look like corn bread but taste like the smooth-talking cousin of Quinoa; crispy Kale chips add a delicious, salty crunch; and Sriracha adds the flavor of fresh hot chilies and sweet garlic. It's hot, hot, hot! 

A few weeks ago, Justin and I had dinner with my parents in Wicker Park and I had my first taste of Polenta. "What is this stuff?" It looks like cornbread... but tastes like Quinoa. Whoa. Insert my "OMG" face here. You can bet I went back for seconds on that one...

Since I'd already had the good fortune to meet Polenta, it seemed like fate had intervened when it caught my eye at a recent trip to the supermarket. You mean it's already made and rolled up in a tube? Score! [Go ahead. Call me lazy. Do it. My boyfriend is taller than your boyfriend.]

In need of a quick dinner fix one night, I popped out the Polenta, ripped up some Kale, and went heavy on the Sriracha. My tongue may or may not still be burning. I can neither confirm nor deny... because I can not feel my tongue! Alright, I may be slightly dramatic. All I'm saying is... have some milk on hand; this dish is not for the faint of heart! [Or you can skip the Sriracha... if you absolutely must!]

Sriracha Polenta with Kale Chips

Calories: 30 each

Prep Time: 2-5 minutes

Cook Time: 10-16 minutes

Servings: 8

Ingredients:

• Polenta (prepared, bagged in a long roll)
• Sriracha Sauce (to taste)
• 1 Recipe Kale Chips (requires 5 large leaves Kale, 1 tsp Olive Oil, and 2 pinches Sea Salt or Garlic Salt. Feel free to cut the Kale Chip recipe in half, or just have the leftovers as a side with the Polenta!)

Directions:

1. Slice and cook Polenta. Slice Polenta into 1/2"-1/4" thick rounds. Place in a lightly olive oiled skillet over medium heat. Continue to check and flip each polenta piece once they begin to brown (about 5-8 minutes).
2. Bake Kale Chips. Use this recipe for Kale Chips.
3. Final Prep! Remove Polenta from the stove and stack two pieces high. Drizzle Sriracha over each stack (careful, that stuff is hot!) and top with Kale chips!

My "School Birthday" and Nuts and Seeds Part Six (Walnuts!)

Tweet this!

Tomorrow is my birthday! That means today is my 'School Birthday.' You know, like when you were little and your birthday fell on a weekend (or, God forbid, SUMMER!), and you were all excited to have your school birthday on a Friday... and your mom brought in cupcakes for your school party, then planned a birthday party for your whole class after school. Remember that? Well, I do. Want to ride the bus home with me after school? 

Anyway, my school birthday is quite fun! I arrived at work this morning to see this on my desk... what a lovely day! My favorite things... York Peppermint Patties, Coconut Water, and totally cute cards!

But really. You want to know what I'm doing for my birthday? Thanks for asking! I have no idea what my real birthday plans are (Justin's got something figured out)... but, as far as my school birthday plans, I'm going on a self-guided gangster tour of Chicago tonight! Get excited for some juicy stories...

Without further ado, here is a bit of yummy insight into using Walnuts. I've been pouring out data and recipes for using nuts and seeds lately... get excited!


The Nuts And Seeds Gang:
Over the next few weeks, stop by for eight posts about nuts and seeds, how to incorporate them into your diet, which ones are best, and recipes for use...

1. Flax Seeds
2. Chia Seeds
3. Pumpkin Seeds
4. Sesame Seeds
5. Sunflower Seeds
6. Walnuts
7. Pistachios
8. Almonds

Walnuts: They Look Like Brains (And Are Good For Yours)

• WHAT'S GOOD:Fabulous source of Omega-3 Fatty Acids, manganese, and copper. Also shown to improve brain function, protect bones, and regulate sleep (due to melatonin). Walnuts also have Vitamin E in a different form than most other foods, in fact, a form that has greater health benefits for cardiovascular health.
• THE SUMMARY:
  
• CAUTION:
  Walnuts, like most nuts, are fairly high in calories and fat. 1/4 of a cup is sufficient for a snack or sprinkling over other foods. Be careful not to sit down with a huge bag of these and eat too many. It's easy to do!
• CALORIES IN 1/4 CUP: 196
• HOW TO EAT IT:
  DO shuck the SHELL; DON'T shuck the SKIN! 90% of a Walnut's nutrients are found in the skin!
• Add to oatmeal
• Add to yogurt
• Add to muffin or cake batter (Add to yellow cake batter along with bananas to make banana walnut cupcakes).
• Add to salads
• Consume a handful after a meal high in unhealthy fats in order to reduce the damaging effects of such fats on your blood vessels.
• Try Some of These Recipes Including Walnuts: Kahlua and Walnut Sweet Potatoes / Skinny Monkey / Grilled Balsamic Pear with Walnuts and Feta /  Protein Stay-Full Meal Cookies / 
• Add Walnuts to These Recipes: Oven Baked Sweet Banana Oatmeal / Frozen Banana Low Cal Ice Cream / Trail Mix / Banana Nut Muffins with Peanut Butter Whip / Healthy Breakfast "Coffee" Cake

CREDITS:
 Image Walnuts

91 Calorie Berry Protein Muffins

Tweet this!

These muffins are crazy good for you. Like fiber-filled, cancer-fighting, protein-packed kind of good.  It's also yet another no-milk, no-egg, no-oil recipe. It is becoming a staple in my recipes, I dare say...

These muffins ALSO have raspberries and blueberries. As in double the berry. Double the pleasure. Double the fun. That's the statement of the great-ness? of protein muff-funs. <--How was that? Did you enjoy it?

For the record, I popped in a bit of Lingonberry jam to make some of these three-berry and they were delicious. Why actually, yes, "Yum" is my middle name! If you're digging the lingonberry idea, add a tablespoon. And you really should consider it, given how fun it is to say the word "Lingonberry."

Easy, Clean Frosting Tutorial

Tweet this!
OMG. <--Yes, that "OMG" is warranted.

I'm a huge mess maker when it comes to frosting cupcakes. I always rip the parchment bag or go into a frenzy trying to get the icing tip out of the bag and make a huge mess. To put a messy story short: I hate cleaning up.

...that is, until I stumbled onto an amazing tutorial video for how to get th frosting into and out of the bag without making a mess.

Thank you to Karen from Karen's Cookies.
Dear Karen,
1. You are a genius.
2. You have made my life so much easier.
3. My manfriend can ease up on doing the dishes. Thus, you have made his life easier too.

Wanna know what's got me so in luv' with Karen? Check it out...

Easy Homemade Coffee Cake For The Win!

Tweet this!

I love my coffee. I love sitting there, with a cup of Jo in hand, nibbling on some good old toast. But, unfortunately, I had a mishap recently. I burned my toast. It seemed like a sign. This day, I told myself, I was meant to burn my toast! This day, breakfast was meant for something more... 

Drama aside, I've always wanted to take a shot at a healthier version of coffee cake. This homemade version, using sparkling water instead of eggs/oil/butter, is pretty much perfect. There's no coffee in the recipe - but the brown sugar and cinnamon compliment a good old cup of Jo quite well. 

And I must say... this was the first time I warmed up the sweet cream cheese frosting I've used (though slightly altered) in recipes like Pumpkin Cream Cheese Cupcakes, Cake In A Jar, and Chocolate Cream Cheese Whoopie Pies... and the result is a sweet, coffee-cake drizzle that is to-die-for.

Prep time: 5 Minutes
Cook time: 35 Minutes
Total time: 40 Minutes
Yield: 10-12 Servings
Ingredients (Cake Batter):

• 1 box Vanilla Cake Mix
• 2 tablespoons Brown Sugar
• 2 teaspoons Cinnamon
• 12 Ounces Sparkling Water, Club Soda, or Tonic Water
• 1/4 cup Nuts (Pralines used here)

Ingredients (Crumble Top):

• 1 Cup Wheat Flour
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Softened Butter
• 1 pinch Salt
• 2 Tablespoons Oats

Ingredients (Frosting Drizzle):

• 2 Cups Powdered Sugar
• 8 Ounces Low-fat Cream Cheese
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Softened Butter

Cooking Directions:

1. Preheat oven to 325.
2. [For Cake Batter]Combine cake mix and sparkling water and mix well. Spoon about 1/2 of this mixture into two greased cake pans in random places. A smooth layer is not necessary - just spoon that baby in!
3. Add cinnamon, brown sugar, and (optional) nuts to the remaining batter. Stir well. Then spoon the remaining batter to fill in the cake pans. You should end up with a spotted-looking batter pattern.
4. Using a spoon, knife, or fork, slowly glide back and forth from left to right, somewhat mixing the two cake batters.
5. [For Crumble Top] In a separate bowl, combine Wheat Flour, Brown Sugar, Oats, and Salt. Mix well.
6. Add softened butter and knead with your hands until the butter has broken apart and you have a crumbly mixture. Add nuts if desired.
7. Sprinkle all of the crumbly mixture on top of both dishes of breakfast cake.
8. Bake in oven for 28-34 minutes, or until a toothpick comes out clean.
9. [For Frosting] In a clean bowl, prepare frosting by combining Powdered Sugar, Cream Cheese, Vanilla Extract, and Softened Butter. Beat on low for 30 seconds, then high for 2-4 minutes, or until it begins to peak.
10. Microwave frosting for 20-30 seconds. Stir. Then serve on top of breakfast cake with a cup of Jo on the side!

Cake In A Jar

Tweet this!

If you're anything like me, one of the ways you show people you love them is by feeding them. Ha! Okay, baking for them. Birthdays? Check. Accomplishments? Check. Just want a freaking cake? Check.

But what about when the people you love are (in a galaxy) far, far away... like at college or serving in the military? Aha, eureka, ladies and gentleman. Cake. In. A. Jar. BOOM!

Yield: 4 Jars
Ingredients:

• 1 box Devil's Food Cake
• 1 can La Croix (only if substituting for Oil/Eggs)
• 3 Eggs (or follow package instructions)
• 2/3 Cup Oil (or follow package instructions)
• 1 1/2 Cups Powdered Sugar
• 8 ounces Cream Cheese (low fat)
• 2 tablespoons Butter
• Food Coloring
• 4 Mason Jars
• 5 miniature (or 2 large) Snickers Bars

Cooking Directions:

1. Combine cake mix and either 1 can of La Croix (or any sparkling water) or eggs and oil, as stated in package directions. Mix well and place into cupcake liners, filling about 1/2 way.
2. Bake according to package directions, take out, and let cool.
3. Cut snickers bars into small pieces (about 1/4 inch wide).
4. In a clean bowl, combine powdered sugar, cream cheese, and butter, and mix on medium for 2 minutes, then high for 2 minutes. Depending on how many colors you'd like to use for icing, divide the mixture (I was using 3 colors, so I divided it into 3 sections). Leave one batch in the bowl and set the others aside.
5. Swirl food coloring into the icing, then beat on medium, scraping the sides, until the color is well mixed and you have reached your desired color intensity.
6. Using a fork, lower one cupcake into each mason jar. If there is room around the side, place a few Snickers pieces to secure the cupcake.
7. Using a plastic bag or icing piping bag, add one layer of frosting on top of each cupcake. Set that color icing aside and prepare your next color.
8. After adding another cupcake to the mason jar, and securing it with Snickers pieces, add the next layer of frosting.
9. Continue until you have reached the top of the jar. Add your last layer of icing, a few Snickers pieces, and close before shipping!