Happy St Patrick's Day

I know I'm a few days late, but I made, err, actually iced these cupcakes on St Patty's day so I thought I'd make them green!  Since I was making them green, I thought well why don't I make them minty too.  These are inspired by my friend Jaclyn's delicious Peppermint Mocha Cupcakes that she shared with us at Christmas time.

 The cupcake is the same chocolate cake recipe that I used for Brian's birthday cupcakes.  Find the recipe here!  Then I tried to make a buttercream mint icing.  I think I was fairly successful with it, although I made quite the mess in the process (I had butter everywhere!).  I think the next time I make this icing, I'm going to add more sugar and probably beat the butter for longer in hopes to get the icing creamier/fluffier.

Mint Icing:
to frost ~15 cupcakes (half the cake recipe)
13 T butter, softened (This is almost 1.5 sticks...I just happened to have 7/8 of a stick lying around so I used that + half a stick)
~1 c powdered sugar (didn't measure this just kept adding until it didn't taste too buttery)
1 t peppermint extract
dash of milk
green food coloring

Making this icing I realized that turning food different colors is fun!  I am definitely going to be looking for more desserts that I can use food coloring in.  I think I also want to try a mint chocolate chip cupcake.  I'll probably hold off on that for awhile though because as you can tell from the posts recently I've been doing a lot of baking and not enough cooking.  I haven't done a new dinner recipe in a week or two now.  The main reason was because I had a sinus infection and nothing sounded good and all I wanted to do was hang out on the couch.  I think I'm finally shaking that so let the newness begin!

Chocolate Chip Peanut Butter Banana Bread

As I mentioned in a recent post, I've recently discovered the blogs on RR's website.  I found this recipe recipe for a chocolate chip peanut butter banana bread.  Yum.  I made this the other day and it turned out really well.  I can't taste the peanut butter very much, but Brian thought he could.  Anyway, it's delicious.

The recipe can be found here.

Monte Cristo

As I was looking through my posts, I realized that I never published this one.  I guess it's a 3 for 1 type of Sunday!!

Even though I have been slacking blogging, I have NOT been slacking on the cooking part! I’ve still been trying new things on a weekly basis, but I have failed taking pictures and posting about it.

Last night was new recipe night and I was once again inspired to take a picture! I attempted making a Monte Cristo sandwich. The recipe I used called for griddling the sandwich instead of frying which is definitely healthier. I’m tempted to try the fried version though the next time I make this. Next time I also plan to fry the bacon instead of bake it. Baking it didn’t make the bacon done enough for my preference. I also couldn’t find white cheddar so I ended up using Swiss which was delicious. I did drizzle the sandwiches with syrup (after the picture, oops!), but that just turned into a messy dinner - so next time we might be dipping our sandwiches instead. This was an easy recipe and quick except for the 20 minutes in the oven for the bacon which I plan on changing the next time. Enjoy!

Here’s the recipe:
ABC Monte Cristo
Serves 4
Ingredients
12 slices good-quality bacon
8 slices good-quality peasant or round-loaf french bread
1/2-3/4 pound extra-sharp white cheddar cheese
2 golden delicious or gala apples, cored and very thinly sliced
3 large eggs
1/2 cup whole milk or half-and-half (I used skim milk)
A little freshly grated nutmeg
Butter, for greasing
Warm maple syrup, for drizzling

Method

Bake the bacon on a broiler pan or a rack set over a baking sheet at 375°F until just crisp, about 20 minutes. Arrange 4 slices of bread with some cheese and the apples on top. Beat the eggs with the milk (or half-and-half) and a little nutmeg. Heat a large griddle pan over medium heat. When ready, arrange 3 slices of bacon on each sandwich and top with a little more cheese and 4 more slices of bread. Coat each sandwich in the egg batter. Grease the griddle with butter and griddle the sandwiches until deep golden on each side and the cheese has melted. Halve the sandwiches and drizzle with a little warm syrup.

Banana Oatmeal Squares

The first time I made this recipe, it was a failure.  Even though the failure was no fault of mine (I remembered all the ingredients, followed the direction to a tee!), I decided to try it again.

To me these oatmeal squares are a perfect breakfast.  I'm not usually hungry in the morning so these are ideal because it's not too much food, but at the same time they seem to keep me full all morning.  The first time I made these I used an 8x8 pan just like I was instructed.  The recipe said to cook them 20-25 minutes or until a toothpick is clean.  Well I had these suckers in for 45 minutes and the toothpick was still gummy.  I thought clearly this is long enough and they will set up more when the cool.  WRONG!  I still ate them, but it was more like eating a thick oatmeal then a breakfast bar.  I like oatmeal so this wasn't horrible, but I don't recommend it.

Last Sunday I tried these suckers again.  I modified the recipe by using peanut butter instead of butter.  (I can't taste the peanut butter in the final product though so next time I'm going to use a little more or just stick with butter, although peanut butter seems healthier to me).  I also used a 9x13 pan.  Everything else was the same.  This time they cooked up nicely in about 30 minutes.  The bars are quite thin, but at least the texture is right. 

Disclaimer: These are not sweet.  In fact they are quite bland.  Again, I like oatmeal.  I eat plain oatmeal and I don't add anything to it (no sugar, fruit, milk, nothing).  I enjoy oatmeal this way. If you are the type to load up your oatmeal with sugar, then this recipe might not be for you.  I don't think you have to love oatmeal to enjoy these bars though.  I also think you can top these with fruit, honey, jelly to satisfy your sugar need.

Oh I think it's important to note where I found this recipe.  I recently discovered the blogs on Rachael Ray's website.  There's quite a few that I enjoy checking in on and it seems like a fresh place to find some more recipes to try.  This recipe is from this blog.

Because I'm not too hungry in the morning I usually eat by number of calories instead of what my tummy is telling me.  So I added up all the calories that went into this sucker.  1000 calories total...for the whole 9x13 pan.  I divide this into 6 for a whopping 166 calories per bar and pair one bar with my instant breakfast drink for the perfect breakfast!

makes ~6 bars (1 9x13 pan)
Ingredients
1 1/2 c oatmeal
1/2 c wheat flour
1/2 t baking soda
1/2 t salt
1 t cinnamon
1 L ripe banana, mashed
2 T peanut butter
1 egg, beaten
1 c milk

Method
Preheat oven to 350F.  Grease 9x13 pan.

Mix all ingredients together in a large bowl.  Pour mixture into pan.  Bake 25-30 minutes or until a toothpick inserted in center of pan comes out clean (important!).  Cool before cutting.  Refrigerate.  These last about a week in the refrigerator.

Open-face Salmon Burgers with Honey Mustard

This week's new recipe was Open-face Salmon Burgers.  In my to try pile I have quite a few seafood recipes.  My goal has been to eat fish at least once a week.  I have a salmon cakes recipe that regularly appears on our meal calender, but that is about it for salmon so I was specifically looking for a new recipe with salmon.

This turned out really well.  Next time I might think of using canned salmon instead of salmon fillets.  I think canned might be cheaper and it's something that seems easier.  Although, the salmon fillets were really most and binded together well to make the burger so I might stick with the fillets after all.  I have been successful with frozen seafood.  Not too long ago I found a brand that I really like.  It might just be the general Walmart brand, but it comes in a red pouch and the fish are vacuum sealed in.  I first tried this brand when I bought mussels.  Next I tried the tilapia and most recently for this recipe I purchased the salmon.  All of these have tasted fantastic.  And with the tilapia I preferred the frozen over the fresh, because the fresh fish that I got smelled and tasted a little fishy.  I have not experienced that with the frozen variety though.  In general, I am not a big seafood eater.  I like eating some fish mainly because I know it's good for me.  I like tuna and salmon (especially raw in the form of sushi!), but white fish has never been my thing.  With all that being said, I am starting to really enjoy tilapia too and I am considering branching out again to try a new fish.  Maybe you have a recommendation of one that I could try next???

Ok, on to the recipe:
Serves 2
Ingredients
about 3 T dijon mustard (or spicy brown which is what I used)
about 1 T honey
2 salmon fillets, skinless
salt and pepper
2 T fresh chives (I just realized that I forgot this - oops!)
1 T Old Bay Seasoning (not used, I didn't even use any seasoning besides S&P, I think there's enough taste from the mustard)
1 t grated lemon zest (I used a few drops of lemon juice instead)
EVOO
butter, for spreading
1 English muffin, split and toasted (or just bread or a bun or whatever)
cucumbers and red onion for topping

Method
In a small bowl, stir together mustard and honey.  Using the food processor, pulse salmon to a finely chop.  (In an effort to be lazy, I tried to use a fork and break up the fillet, but I was unsuccessful).  Place salmon in bowl and season with salt and pepper and old bay and lemon zest.  Add the chives, and about 1 T of the honey mustard.  Form into 2 large burgers.

Drizzle some EVOO into a large nonstick skillet or griddle.  Add the burgers and cook, turning once, over medium-high heat for 6 minutes for medium rare or 10-12 minutes for well done.

Lightly butter the muffins.  Top each muffin half with the salmon burger, remaining honey mustard, sliced cucumbers and red onions.  Eat these beauties with a knife and fork!

Super Nachos

I found a new favorite: Super Nachos.  To me this is a perfect weekend dinner.  At first appearance, it doesn't look like it can be good for you, but really I think it's not too bad.  The meat is combined with beans, and then you top the nachos with a lot of tasty veggies.  Perfect!  This meal was pretty easy to put together, the only difficult part was managing the cheese part while getting everything else ready.  After making this a few more times though I think it'll become a lot smoother.

Ingredients
2 servings (shown is 2+)
corn tortilla chips
Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1/2 pound ground sirloin
1 clove garlic, chopped
1/2 small onion, chopped
1 green chile pepper, seeded and chopped
salt
1 t dark chili powder
1 t ground cumin, half a palmful
1/2 t cayenne pepper sauce, (more for more heat)
1 can black beans, 15 ounces, drained

Cheese Sauce:
1 tablespoons butter
1 tablespoons all-purpose flour
1 cups milk
~1 1/4 c pepper jack cheese, shredded

Method
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and chile to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans.  Serve immediately as is or garnish with your choice of toppings like sour cream, green onions, tomatoes, and avocados.