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Thursday, January 26, 2012

Saturday Morning Omelet

My husband and I are home most Saturday mornings.  After a week of getting up early to hurry off to our work places, we look forward to preparing breakfast together in our kitchen to kick-off the weekend.  My husband is the one who usually makes the eggs (usually his famous cheese eggs), but on this particular Saturday I took charge and said it was time for one of my open-faced omelets.  My husband didn't complain, because he loves my eggs as much as I love his.
Open-Faced Omelet
1 tablespoon olive oil
2 tablespoon unsalted butter, divided
1 cup diced, potatoes (unpeeled)
4 slices of bacon, cut into small pieces
6 large eggs
2 tablespoons milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon fresh parsley, chopped fine
1/2 teaspoon fresh chives, chopped fine

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Tuesday, January 24, 2012

Classic Cake From the Past

Pineapple Upside-Down Cake used to be a favorite dessert at church suppers and Sunday dinners.  I remember so many church and/or community potluck dinners in my past.  While you still hear about them...they are not as common as they used to be.  My mom and grandma often took a cake similar to this one.  It's rare to find a good recipe for this buttery, moist cake these days so I thought I would share one that I found tucked away in my old recipe box.

Pineapple Upside-Down Cake

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Friday, January 20, 2012

Friday Favorites

Jokari Healthy Step 4-in-1 Citrus Pro Tool
Peel - zest - ream - garnish

I've been consuming a lot of "Cuties" lately!  When I found this handy-dandy little tool, I was excited, beyond excited.  This tool makes peeling oranges, tangerines and even those easy-to-peel Cuties more fun and less time consuming.

Zyliss Avocado Tool
halve - pit - scoop - slice - mash

My husband has become the creator of the most awesome guacamole.  I would never touch that green stuff, until he started making it homemade after we ate at a Cantina Laredo Gourmet Mexican Restaurant.  After watching the waiter/waitress prepare this fresh appetizer, at our table, several times, my husband had it down to a fine art.    

Tango Tool - Spatula
stir - scrap - dance

I've seen these spicy and colorful spatulas many times, but have resisted the purchase of one until recently when my urge gave to nonresistance.  Getting one in another color and shape is my goal.

Kikkerland Cutting Boards
veggies - poultry - fish - meat

Cutting boards, oh cutting boards.  These are not boards, but they are flexible, nonslip mats that are odor resistant! 

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Sunday, January 15, 2012

coconut macaroons

I'm happy to report that I'm experiencing success in my journey of eating lighter and healthier.  Having something chocolate, preferably with coconut is a desire I must fulfill in order to keep my momentum going. Really, the need for something sweet, in moderation, is a fix I must prepare for.  Over the years, I have collected many recipes for lower calorie and healthier desserts.  So, I dusted off my collection and started preparing for my mission of eating lighter and healthier.  This is an easy, and I mean EASY, recipe for Coconut Macaroons.  You could actually call these cookies a three-ingredient recipe, because besides water...all you need is an Angel Food cake mix, small bag of coconut and vanilla or almond extract.  I prefer almond extract, but it's your choice.

Coconut Macaroons
(Printable Copy)
1 box Angel Food cake mix
1 small bag coconut
1/2 cup water
1 teaspoon vanilla or almond extract.

Mix well and drop by rounded teaspoons onto baking pan, lined with parchment paper.  Bake for 8 minutes at 350 degrees.  Optional...drizzle with melted, semi-sweet chocolate.  

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Sunday, January 8, 2012

Spinach Tortellini Soup

Recently, my husband and I dined at a restaurant that served a wonderful Spinach Tortellini Soup.  When we arrived home, I looked through my many cookbooks to locate a similar recipe to prepare for our dinner table.  Finding more than one recipe created a dilemma..."Which recipe will I fix?"  I took a little of this and a little of that from each recipe and came up with my own.  I had never heard of  Acini di Pepe before. I've had soups or other dishes with these tiny, bead-shaped pasta, but never had prepared anything that contained them.  Acini di Pepe are Italian for "peppercorns."  To my surprise, I did not have a hard time finding these interesting little characters at the supermarket. When researching to find out what I could about this new, found ingredient, I came across a fun recipe, with Acini di Pepe as an ingredient.  The recipe is for "Frog's Eye Salad."  My grandchildren will surely love this one!    
(Printable Copy)
3 tablespoons olive oil
1 large onion, chopped
1 celery stalk, finely chopped
4 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon sea salt
2 cups spinach, stemmed and chopped
6 cups chicken broth
1 (9-ounce) package cheese or meat tortellini
2 tablespoons Acini di Pepe pasta
1 cup canned chickpeas, drained and rinsed
1 tablespoon tomato paste
coarsely ground fresh pepper
Parmesan cheese, grated

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Thursday, January 5, 2012

a sweeter twist on banana bread

As I begin writing this post, I am enthused about the possibilities that 2012 will bring for you and for me!  I also feel a little guilty about making a different banana bread recipe.  Making my mother's recipe has been a tradition for years, but when I came across the banana recipe I'm about to share with you, I was intrigued! Sharing the news of where and when I found this recipe is a pleasure!  It's no secret that I love hanging out in the periodical section of a Barnes & Noble, Books a Million or any other lovely bookstore or library.  I was doing just that during my Christmas break from school, browsing one of my favorite magazines, Where Women Cook, when, what to my wondering eyes should appear, but a new twist on a recipe I've made for years.  I bought the magazine and made plans to prepare this Frosted Banana Nut Bread at my earliest convenience.  It is yummy, to say the least!

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