Wednesday, April 7, 2010

Chicken Tostadas

This is one of my favorite recipes. It is simple and delicious.

Chicken Tostadas
  • Boiled Chicken breasts, shredded/chopped (1 large is definitely enough for 2-3 people)
  • 3-4 large flour tortillas
  • 1 can of whole kernel corn
  • 1 cup chopped green onion
  • 1 small can of diced chilies (with sauce)
  • A splash of your favorite hot sauce
  • 2 cups mild-medium salsa (feel free to go hotter if you like spice)
  1. Baked tortilla at 350 degrees for 7-9 minutes until crispy
  2. Meanwhile in a medium saucepan, combine chopped up chicken breast, corn, hand dull of chopped green onions, diced chilies, a splash of hot sauce and salsa
  3. Cook for about 10 minutes on a light simmer.
  4. Place chicken mixture on top of baked tortillas and a sprinkle of green onions.
  5. For extra flavor sprinkle with finely chopped cilantro and shredded cheese.
This recipe has great color and great flavor! If you need some more ideas for things to throw into the mix, let me know!

Monday, April 5, 2010

Monarch Butterfly Cupcakes

Over the weekend I tried a project. A project that I feel ultimately failed, but I did in fact try it out.

I tried to make monarch butterfly cupcakes. Devil's food cupcakes, green icing grass and a delicate monarch chocolate butterfly on top that I was going to do free-hand. Instead I wrecked the orange colored white chocolate, put a hole in my piping bag and spilled chocolate everywhere that subsequently hardened all over the counter.
In the end, I gave up my orange monarch butterfly dreams and settled for four black and white butterflies. They are not the best. They are not exactly what I wanted. But I tried and that's what's important.

Sunday, April 4, 2010

Eight Worst Easter Candies

Eight Worst Easter Candies

You can add Easter to the list of holidays on which Americans are willing to abandon their low-sugar and low-carb diets. In fact, spending on Easter candy increased 5.6 percent between 2006 and 2007. Easter typically ranks as the holiday with the second-highest spending on candy, right behind Halloween. If these trends continue, an excess of bunnies and eggs is likely right around the corner. But not all of these treats are equal when it comes to nutrition. Here's where eight of the most popular Easter candies land on the calorie scale. They range from a demure 130 to a whopping 1,050 calories.
1. Peeps. A few of these fluffy, sugar-filled treats can add up quickly. Go through a row of four bunnies and you're at 130 calories. Peeps are fat-free but do weigh in heavy on the carb count--each little rabbit has 8 grams of sugar alone, adding up to 32 grams in a serving of four.

2. Jelly Beans. These can be your worst foe or your best friend in the Easter basket, depending on how many you eat. Each individual bean is pretty low in calorie count, with usually around 5 or 6 calories, but munching through a handful or worse, an entire bagful, of Jelly Bellys adds up quickly. The recommended 35-bean serving comes in at 140 calories from 37 grams of sugar. To avoid jelly-bean overdose, it's probably best to grab a handful and then keep the Easter basket out of reach.

3. Cadbury Chocolate Eggs. These eggs may look tiny, but their calorie count is anything but. A handful of 12 eggs comes with 190 calories and 8 grams of fat. You might want to skip over these high-cal eggs if you come across them on the hunt.

4. Cadbury Creme Egg. It's possibly the quintessential Easter treat, but most people won't be surprised to find out that the creamy egg packs in the calories. The 1.2-ounce egg comes with 150 calories, 5 grams of fat and 25 grams of carbs. If you're looking for an excuse to indulge, there is a slight silver lining: the tasty milk chocolate comes with 40mg of calcium, which is about 5 percent of the recommended daily value.

5. Reese's Peanut Butter Egg. This egg slightly edges out its creme-filled rival in the unhealthy Easter-egg competition. All three varieties of the Reese's egg--milk chocolate, fudge and white chocolate--have a calorie count of 180. The fat content weighs in around 10 grams, double that of the Cadbury Creme Egg, with the white-chocolate egg the worst, at 11 grams. Stick to the traditional Reese's Peanut Butter Cup, which, though it lacks the festive Easter element, has nearly half the calories of its egg-shaped relatives.

6. Lindt Chocolate Carrots. In a sea of eggs and bunnies, chocolate carrots are one of the more unusual Easter candy options--Lindt only started offering them seven years ago. Sadly, they have little nutritional value in common with their vegetable counterparts: a box of four carrot-shaped chocolates has 210 calories.

7. Hershey's Hollow Milk Chocolate Egg. This might come as the biggest surprise: one hollow Hershey's egg (4.65 ounces) has more than three times as many calories as the Cadbury Creme Egg. The shell alone has 570 calories. Start munching on the four Hershey's kisses included inside and you're up to a whooping 660 calories and 41 grams of fat. This may be one of the few Easter offerings that makes a Reese's Peanut Butter Egg look like health food.

8. Large Chocolate Bunny. Not surprisingly, the bunny reigns as king when it comes to Easter calories. But the calorie count may still raise a few eyebrows: the average seven-ounce rabbit clocks an impressive 1,050 calories. Smaller bunnies are better--rabbits of the one-ounce variety only rack up 140 calories.

Friday, March 12, 2010

Jalapeno Taco Salad

Jalapeno Taco Salad: A fun way to spice up the ordinary
I'm sure most of us have enjoyed a taco salad before--salad, tortilla chips, taco meat, veggies, ranch or sour cream, salsa. But how about a jalapeno twist? I know you're thinking "Oh I don't like spicy food" but that's the beautiful of this dish, it's not THAT hot!

Try mincing 2-3 fresh jalapenos (take out the seeds) with a little olive oil and mixing it with your taco meet.

Add slices of bell pepper for color and for a crunch. We also added cilantro and chopped green onions.
To top is off, drizzle spicy ranch on top (ranch mixed with chili powder and taco seasoning).

Enjoy!

Tuesday, March 9, 2010

Green Tumor

Last week I was chopping up a yellow bell pepper and look what was inside...
It looks a little like a green tumor.

Wednesday, March 3, 2010

Meal Calendars

In a few weeks, the hubby and I will be going on a trip and I challenged him that I wouldn't have to go to the store for the next two weeks because I could find food around the house for meals. I think he still doubts me, but I have a plan...a meal plan...errr calendar.
Additionally, I'm sick of the following conversation occurring every night in our home:

Me: "Do you have a preference of what we have for dinner?"
Hubby: "Not really. What do you want?"
Me: "I don't really care. Is there anything you're in the mood for or is there anything that doesn't sound good at all?"
Hubby: "No."
Me: "How hungry are you?"
Hubby: "Starving" (this is my hint that a faster meal would be better)
Me: "Umm...ok"
With the food calendar we won't have to ask what's for dinner, it's already planned out...now someone just has to make it.

It took some time to go through the cupboards, fridge and freezer to see what food we actually had, but I think the next few weeks look pretty promising as far as food goes.

Goals in this experiment:
  1. Spend less money
  2. Eat healthier
  3. Use the food we have before going to the store
  4. Reduce food arguments, thus reducing tension
  5. Be a happier me

Thursday, February 25, 2010

Chocolate Mousse Macadamia Tart

Luscious layers of nuts and chocolate are special enough in this dessert, but the pie crust dough blended with macadamias kicks it up a notch.Ingredients

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 oz bittersweet chocolate (from 6-oz bar), chopped
1/2 teaspoon vegetable oil

Macadamia Nut Filling
1/4 cup granulated sugar
2 tablespoons light corn syrup
1/3 cup butter or margarine, softened
1/3 cup whipping cream
1 cup chopped macadamia nuts

Chocolate Filling
1 cup powdered sugar
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
5 oz bittersweet chocolate (from 6-oz bar), melted
1 1/2 cups whipping cream

Topping
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon vanilla

Garnish, if desired
1/3 cup toasted macadamia nuts*, coarsely chopped

Directions
  • Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  • In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted. Spread in bottom of crust.
  • In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir). Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts. Cook 4 to 5 minutes, stirring frequently, until hot. Carefully spread in crust. Freeze until set, about 20 minutes.
  • Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth. Add melted chocolate; beat until smooth. Gradually add 1 1/2 cups whipping cream, beating until soft peaks form. Spread chocolate filling over nut filling. Refrigerate until filling is set, 2 to 3 hours.
  • In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form. Spoon over chocolate filling. Top with toasted macadamia nuts.
*To toast macadamia nuts, heat oven to 350°F. Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.