Archive for the ‘
Tasty Tuesday ’ Category
Tuesday, April 2nd, 2013
When I’m hungry for something chocolate-y I often make these Flourless Chocolate Muffins. They are incredibly moist, lightly sweet and oh so chocolate-y! And if you are scared that you’ll eat them all at once, just throw some of them in the freezer for later.
Flourless Chocolate Muffins
1¾ cup oatmeal
3 egg whites
¾ cup unsweetened cocoa
½ cup applesauce
1 tsp. vanilla extract
½ cup yogurt (plain or Greek)
½ tsp cream of tartar
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¼ tsp. salt
1 cup hot water
scant 1 cup sugar
1/2 to 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line muffin tins with cupcake liners or spray muffin tin with non-stick cooking spray. Set aside.
In a blender (or food processor) mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. Pour into prepared muffin tins and bake for 10 minutes. After 10 minutes, remove from the oven and sprinkle chocolate chips on top of each muffin.
Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
Variations: Add all the chocolate chips to the batter and skip putting any on top. Or add half the chocolate chips to the batter and only put a few on top.
Yield: 12 to 14 muffins
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, Semi Homemade Mom’s Show & Share Wednesday and 33 Shades of Green’s Tasty Tuesday.
Note: I modified this recipe from one that I found on a blog. The blog no longer seems to be available, however, if you created this recipe I’d be more than happy to give you credit!
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Tuesday, March 19th, 2013
One of the ways we try to save money is by eating at least one meatless meal a week. We love our meat, so I’m always excited when I can find meatless recipes that are so good and full of flavor that we don’t even think about the absence of the meat.
I discovered this Tomato Basil Parmesan Soup last fall and it has become a regular around here. I love that it is full of veggies (and you could easily add more) and yet my kids thought it was delicious. Since we aren’t crazy about chunks of tomatoes I just lightly blended it and we thought it was perfect.
Oh and if you have ham broth leftover from your Easter ham in a couple of weeks, here’s a way that you can use some of it up!
Tomato Basil Parmesan Soup
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth (or use half ham broth)
½ bay leaf
½ cup flour
1 cup Parmesan cheese
6 Tbsp. butter
2 cups milk, warmed
¾ tsp salt (would go easy on this if you don’t like things salty or are using ham broth)
¼ tsp black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.* Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. (If you don’t want a chunky soup, blend it until smooth.) About 30 minutes before serving prepare a roux by melting butter over low heat and then adding flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper. Cover and cook on LOW for another 30 minutes or so until ready to serve.
* If doing this on the stove top just cook until vegetables are soft. Then add roux and reheat until hot.
Recipe adapted from Today’s Mama.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, and 33 Shades of Green’s Tasty Tuesday.
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Tuesday, March 12th, 2013
Let me start with a disclaimer. I am terrible at taking pictures and food pictures are no exception. I tried and tried to get a picture of this soup that would capture the awesomeness of it but I don’t think I did a very good job. You’ll just have to trust me when I say that it is way better than it looks. It’s not what I would call a beautiful food but I’d be really surprised if you tried it and didn’t really love it.
I first had this soup when we were visiting my in-laws who living in Romania at the time. Some American friends of theirs invited us over for dinner and served us this soup; we all loved it! I got the recipe and have made it often since. It’s one of those dishes that is quick to throw together and yet tasty enough that it is a go-to recipe for when we have guests. And every time I’ve served it I’ve gotten rave reviews. Try it yourself and let me know what you think!
Salsa Chicken Soup
1/2 lb. (1 1/2c. cooked) boneless, skinless chicken breast, cubed*
1 (14 1/2 oz.) can chicken broth
1 3/4 c. water
1 to 2 tsp. chili powder
1 c. frozen corn
1 c. salsa
shredded cheese (optional)
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In a soup kettle combine chicken, broth, water and chili powder. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add corn and return to a boil. Reduce heat. Simmer uncovered for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat thoroughly. Serve with cheese, corn chips and sour cream.
Yield: Approximately 6 servings
* If using cooked chicken you can just throw everything but the cheese, corn chips and sour cream into the kettle and serve once it is heated through.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, 33 Shades of Green’s Tasty Tuesday and Semi-Homemade Mom’s Show & Share Wednesday.
This recipe is originally from Taste of Home with some additions by me.
Tuesday, March 5th, 2013
I love French Fries but don’t love the calories from the frying nor the work and mess involved. A couple of years ago I began making these Baked Garlic & Herb Potato Wedges. Initially I followed a recipe in a church cookbook that I have but over time the recipe kind of evolved into my concoction of the flavors we love. It’s a home-style fry kind of recipe that is as versatile as you want it to be. In the mood for cheese? Add some. Want some crunch? Throw on some bread crumbs. Really, no matter how you make them they’ll still be good.
Baked Garlic & Herb Potato Wedges
4 large baking potatoes (peeled or unpeeled)
1/3 c. butter, melted
2 cloves garlic, minced or 1/2 tsp. granulated garlic
1/2 to 1 tsp. salt
1/2 to 1 tsp. dried thyme
paprika (just enough to sprinkle over top)
Parmesan cheese (opt.)
Bread crumbs (opt.)
Grease 9×13 baking dish. Cut potatoes into 1/4 inch thick slices and overlap slices in baking dish. Brush with butter* then sprinkle with garlic, salt, thyme and paprika. If desired, sprinkle with Parmesan cheese and/or bread crumbs. Bake at 400° for 25 to 30 min. or until lightly browned.
* If you don’t have a pastry brush you can simply pour the butter into the baking dish and then put slices in dish and turn once to coat in butter. This is much more time consuming but it will work!
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, 33 Shades of Green’s Tasty Tuesday.
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Tuesday, February 26th, 2013
Oh my. These Seasoned Ranch Pretzels are hard to beat when it comes to salty snacks! They are crunchy, bursting with flavor and well, it’s seriously hard to stop eating them!
I have no idea where this recipe originally came from. All that I know is that my mom has been making them for years and no matter where we’ve served them they’ve been happily devoured and often times we’re asked for the recipe too!
I’m sure you could use any pretzel to make them but in my opinion the big sourdough compliment this recipe the best. But if you aren’t a fan of them, I’m sure you could sub smaller, regular pretzels- although I’ve never tried it so I can’t promise that you’ll love it that way.
Oh and did I mention that they are super easy to make? A couple of minutes to mix them up and then an hour to bake. Definitely my kind of recipe.
Seasoned Ranch Pretzels
12 oz. oil
1 Tbsp. dill weed (not dill seed!)
1 Tbsp. garlic salt
1 package Hidden Valley Ranch Salad Dressing Mix
2 Large Bags of Pretzels (I use Wege Sourdough Broken Pretzels, 15 oz. bag)
Break pretzels into two 9×13 cake pans or something similar.* You want to break them so that as much of the insides of the pretzel are exposed as possible since that allows the seasonings to soak in and get better flavor. Mix oil, dill weed, garlic salt and Ranch dressing mix together. Pour 1/2 of the liquid mixture into each pan, trying to coat pretzels as much as possible. Stir. Bake at 200° for 1 hour, stirring every 15 min.
* If you aren’t using big, sourdough pretzels you probably wouldn’t need to break them.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, 33 Shades of Green’s Tasty Tuesday and Semi Homemade Mom’s Show and Share Wednesday.
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