Pinter Test Kitchen 1: Cookies & Salsa

I found another fun blog that does another fun linky party. Something to keep me motivated to cook and post about it for ya'll. (Yes, I'm from the south).

First up: Lemon Crinkle Cookies

These won the LDS Living Best Cookie award. I've had a motto my whole life, "If it doesn't have chocolate, I don't eat it". In my later years I've started branching out...and...there are some good non-chocolate things out there. AND since Amy said these were the BEST COOKIES EVER!!!!!!!!!!!!!!!!!! I had to try.

The first time I made these I forgot the baking soda. I think they turned out better that way. You may want to give that a whirl...

Ingredients:

• ½ cup butter, softened
• 1 cup granulated sugar
• ½ teaspoons vanilla extract
• 1 egg
• 1 teaspoon lemon zest 
• 1 Tablespoon fresh lemon juice
• ¼ teaspoons salt
• ¼ teaspoons baking powder
• ⅛ teaspoons baking soda
• 1-½ cup all-purpose flour
• ½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

I won't say they're the best ever, but for a non chocolate dessert, they were pretty dang good.

Next: Quick and Easy Salsa

I love my own Mexican food. However, I don't make a good salsa. My favorite restaurant salsa is probably Taco Surf. You can buy theirs in a huge containers for like $10, so that is what I usually do when hosting a party needing salsa. However, when I needed salsa for the tostadas I was making for Boston's birthday, I left getting over to Taco Surf until the last minute, and they were closed :( So...Pinterest to the rescue!

You can click on the link above for the original recipe. I've made it a few times and altered a couple of things.

Ingredients:

• 2 medium sized tomatoes
• 1- 10 oz can orginal Rotel or the lime and cilantro variety is yummy too.
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon salt
• medium size handful of cilantro leaves, washed
• juice of 1 lime

For non chunky salsa, just throw all of that in your food processor and blend it up. If you like some chunk, set aside 1/2 of the tomato, onion and cilantro and chop it up to your desired chunkiness. Blend the remaining ingredients, and then add in your chunks. Make sense?

Super easy, super yummy.

Linking up with:

Spritzer Recipe

First we need to talk about juicers. I was thinking about buying one... Not like a vitamix or anything hard core. Just something basic. I was telling my mother in law about this desired purchase, but that I was nervous I wouldn't really use it. She told me my father in law had one, brand new in the box, that I could borrow. That way I could see if I would actually use it.

Here it is! Instructional cassette tape and all!

Just in case you don't beleive me...

It works fairly well. Sufficient for my minimal needs. And I am very appreciative for them lending it to me. It's just been awhile since I've seen a "tape".

We juice carrots and oranges together. (4 carrots to 1 orange is our ratio) My girls favorite so far. We blend it with frozen strawberries for smoothies and have also made popsicles with it.

But MY favorite so far is my fresh juiced spritzer. I just decided to juice some things I had on hand and then ended up adding some sprite to top it off.

In your juicer, juice:

• 1 gala apple
• 1/2 of a lime (no peel)
• 6 strawberries

 

I then chopped up a few frozen strawberries. No need to dirty your blender, just hack at them with a knife. A few ice cubes, and then filled the rest of my glass with ice cold sprite. (It wasn't much, probably like 1/2 - 3/4 cup)

Put in a bendy straw, and you're golden. And yes, you must use a mason jar. Everything is more fun in a mason jar.

 Enjoy!

Tortilla Soup - Cafe Rio Copycat

As mentioned previously, I am in love with Cafe Rio's Tortilla Soup. So I went online and found a few copycat recipes. I went off of one found on McConkie Menu, but of course made a couple of tweaks. It turned out so delicious! You won't be disappointed!

Chop up the following and puree in your blender:

• 1 pablano pepper (also labeled pasilla peppers), seeded
• 1 medium yellow onion
• 2 large tomatoes
• 4 cloves of garlic

Add a little chicken broth if it won't blend.

In a soup pot, thinly cover the bottom with olive oil. I used 2 TB.  Heat over medium-high, until hot. Fry the puree for 3-4 minutes.  This will give it extra flavor.

Add in:

• 8 cups of fat free chicken broth (I used one 49 oz can, and one 14.5 oz can)
• 4 Mission extra thin corn tortillas chopped into 1 inch pieces
• 1 can Rotel tomatoes with cilantro and lime
• 1/2 cup cilantro
• 2/3 can lite coconut milk
• 2 TB chicken taco seasoning
• 1 large carrot chopped
• 1 tsp salt 

Simmer for 1 hour to let the flavors marry.

While your soup is simmering, boil you up 2 chicken breasts. Then shred it up, and sprinkle with 1 TB taco seasoning, and juice from 1 lime.

While all of that is heatin' up your house, make some guacamole. I use avocado, a little salsa from a jar, lime juice, salt and a little garlic salt. Shred some monterrey jack cheese, and get out your chips and pico de gallo. I just buy mine from sprouts rather than having to do more chopping.

Now, you are ready to eat!

In your favorite soup bowl, put 2 oz of chicken, a sprinkle of cheese, a dollop of guac and as much or little of pico as you want. I like a lot. All the stuff at the bottom is like finding a special prize at the bottom of your cereal box.

Then laddle over 1 cup of broth. Top with a few tortilla chips, and some extra cilantro if desired.

Yields approximately 11 cups.

Nutrition:
9 Weight Watchers points per serving with all toppings as described.
The broth alone is 2 points per cup.
317 calories per serving with all toppings as described.
The broth alone is 69 calories per cup.


Enjoy!

Exhausted

When people describe their busy toddler boys it sounds exactly like Boston. Except add on the drag-it-out, so-loud-you-think-you'll-go-deaf drama and crying of a girl. I'm sure I'm just wussy. I know there are far worse children out there. I am grateful for the sweet, loving side of her, but man oh man, can she wear me out! It's just a phase, right? She'll settle down. My girls will start playing better together. Boston will stop crying in the night. Right? Right?

I use to go to the store almost everyday with both girls. It didn't bother me. I liked to buy stuff fresh for dinner that night, and it was like my hobby. Now I dread it. I will not do it unless it is do or die. Thank goodness for the drive-thru dairy! It is my new favorite thing. I feel like milk is the only thing we can't get by without. Ya, I have to get the kids in the car, but seriously you just drive up and roll down the window. And they're really friendly!

When I'm exhausted like this, all I can think about is sweets. I would love to eat a huge bowl of ice cream. BUT, since I am trying to drop a few pounds, I tried an alternative so that I can curb my appetite without ruining my weight loss. Frozen banana ice cream! It was actually really good! You just take 1 frozen banana, and put it in your food processor until it's creamy. I added 10 frozen chocolate chips (yes, I counted them) and it was perfect. Give it a try, and let me know how you like it!

Recipes!

We tried a couple of new things over here the last 2 nights. They all turned out really good, so of course I'll be nice and share.

Broccoli and Kale Soup:

Thanks to Lacy for modifying and sharing this recipe! And only 2 weight watchers point per cup!

Ingredients:

• 2 tsp olive oil
• 2 cloves garlic
• 1/2 medium onion, chopped
• 3 stalks celery, chopped
• 10 baby carrots, chopped
• 4 cups fresh broccoli, including stems, chopped
• 2 cups kale, chopped
• 2 cups low-sodium, fat free chicken broth
• 3 cups unsweetened almond milk
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions:

Heat oil in medium pot, (I actually just used my large skillet). Saute garlic, onion and celery for 3-4 minutes. Onions should be soft. (I could have sworn I bought a bulb of garlic, but couldn't find it anywhere. Luckily I had my Tastefully Simple Garlic Garlic to substitute).

Add the carrots, broccoli, and kale, followed by the broth and almond milk.

Season with salt and pepper and stir. Bring to boil, then reduce heat, cover and simmer for 15-20 minutes, until vegetables are tender.

Allow soup to cool slightly then pour into a blender. (I have a hand held kitchen aid blender so I just used that). Blend until smooth. If eating right away, return soup to pot and heat gently until ready to serve.

I made this the night before, so I let my soup cool completely, blended it in the container I was storing it in, covered it, and stuck it in the fridge. Easy peasy.


Next time I make it, I might just mash it with my potato masher and leave it kind of chunky.



Stuffed Zuchinni:

Here is the original recipe I found on pinterest.  Let me tell you. It would have been to die for with bacon. But  I was whipping this up last minute, and just used things I had on hand. So no bacon. But it was still yummy.

Here is what I used (again just because I wanted to use things I had in the refrigerator).

• 2 zucchinis cut length wise
• 1 dollop light sour cream
• 1 tsp olive oil
• 2 TB onion, finely chopped
• 2 TB red bell pepper, chopped
• 1/4 C sharp cheddar, grated 
• 1/4 tsp salt (or to taste)
• 1/8 tsp black pepper
• Dash of curry

2 weight watchers points per boat for my variation.

Preheat your oven to 400.

In a small skillet, saute your onion and bell pepper in the olive oil. About 4 minutes.

Scoop the insides of the zucchini out on your cutting board and chop it up.

EDIT: I already got some feedback on these that theirs turned out watery.  Mine did have a little "juice" in the them, but not much.  To avoid this, you might try squeezing the scooped out zucchini with paper towels to get out some of the moisture. I'm assuming it was from that.  It may just be the sour cream though.

Put zucchini, onion and bell pepper in a small mixing bowl.  Add sour cream, cheddar, salt, pepper and curry. Mix well.

Scoop back into your zucchini boats.

Bake for 20 minutes, then put under the broiler until tops are deep golden brown.



Asparagus:
 
I've made this several times and absolutely love it. Prosciutto is a very lean ham. Lots of flavor like bacon, but mucho healthier. However, no prosciutto on hand, so I just went with the vinaigrette part.

Snap your asparagus. Hold each end and bend until it breaks.  Each piece will break in a different place; basically where the chewy stuff ends and the crisp stuff begins. I let my girls do that. They had a blast.

Wrap in foil, and bake along side whatever else you may be cooking (for me it was the stuffed zucchini). The 20 minutes was perfect.

 

While those are cooking, mix together 1 TB balsamic vinegar, 1 tsp dijon mustard and a pink of garlic salt. (much smaller amount than the linked recipe. Perfect for just me and the hubs).

Brush the vinaigrette on the asparagus before serving.


Salmon:

Nothing special here, other than, DO NOT OVER COOK! It should be light pink, not white, and should fall apart in chunks, not be flaky.  I dust the top of mine with salt and pepper and then cover with parmasan cheese.

Bake covered in foil for 10-12 minutes, then pop this in the broiler for 1 minute until the top is crispy.

Kefir

Have you heard of it? Neither had I until a few months ago.

What is Kefir?
(copied from www.kefir.net)


Kefir’s tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.

For the lactose intolerant, kefir’s abundance of beneficial yeast and bacteria provide lactase, an enzyme which consumes most of the lactose left after the culturing process
 ...

Around Christmas time, my mom was trying to encourage Sundee and I to try this 17 day "diet" with her to help us jump start the new year more healthy.  It included adding probitocs to our diet.  Well, 2 months later, I finally gave it a whirl.

I bought some plain/unsweetened Kefir at Trader Joe's. ($2.99). In 1 cup it has 120 calories, 2.5g fat, 11g carbs, 3g fiber, 8g sugar, and 14g protein. Along with the beneficial probiotic bacteria mentioned above.

Here is the recipe for the smoothie I made. It was sooooo delicious.

In blender add:

• 1/2 cup Kefir
• 3/4 cup frozen blueberries
• 1/2 frozen banana
• 1 tsp splenda

Blend until smooth.

I dare you to try it!

Trader Joe's Pizza

Have you tried the Trade Joe's Pizza dough? Thank you Amy for me telling about it! (and giving me my first package). They have 3 kinds: Regular, Whole Wheat and Garlic and Herb. I've only tried the garlic and herb so far, but have the other two in my freezer for future dinners.

For $1.29 you can't go wrong.

I covered the entire pizza with Classico Pizza Sauce. Then on Braden's half, lots of mozzarella, pepperoni and pineapple. On my half, easy mozzarella, spinach, chopped red bell pepper, mushrooms, easy pepperoni and a sprinkle of fresh parmesan. Super delicious.

Go get yourself some, and let me know how you like it!

Recipes: Enchilada Sauce

This recipe comes from my grandpa Fenn's family. Although, not Mexican, he was born and raised in Mexico.  So, this recipe is legit.  The sugar is the real key.  Don't be afraid to add more if you think it needs it.  It's the balance of the spicy/salt and sugar that makes it delicious.

Enchilada Sauce:

• 1/2 cup vegetable oil
• 6-8 TB flour
• 1 - 46 oz can tomato juice
• 25 oz chicken broth
• 1 cup water
• 4 shakes oregano
• 1 TB salt
• 1 TB garlic salt
• 4 TB chili powder
• 2 TB hot mexican chili powder
• 1 tsp cayenne pepper
• 1 TB chicken bouillion
• 1/2 tsp sugar

In a large pot, combine oil and flour to make a thickening. Stirring constantly, heat until slightly browned.

Pour in tomato juice quickly, stirring constantly.

Add the rest of the ingredients.

Stir and simmer until thick and seasoned through.

Yields: A LOT. I usually freeze half and eat on the other half for a good couple of weeks.

Enjoy!

Weight Watchers Treat

These are soooo good. I dare you to try them! Let me know what you think :) 

Peanut Butter Oatmeal Softies: 2 points each

1/4 C flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup natural PB (I used Laura Scudder's Reduced Fat Natural PB)
4 TB unsalted butter softened
1/3 C packed brown sugar
1/3 C granulated sugar
1 large egg
1/2 tsp vanilla extract
1 1/2 cups old fashion oats
1/2 cup raisins (I don't like raisins in things, so I left them out)
1 med apple (I used granny smith) peeled, cored and chopped

1. Preheat oven to 325.

2. Whisk together flour, baking soda, cinnamon and salt. Set aside. Beat PB, butter and sugars in large bowl until light and fluffly, about 2 minutes. Beat in egg and vanilla. Add flour mixture and beat until just blended. Stir in oats, raisins and chopped apple.

3. Drop dough by rounded tablespoon onto ungreased baking sheets. Bake until light golden brown, 12 - 15 minutes. Transfer to wire rack to cool.

Chicken Tortilla Soup

(Not an actual picture of this soup...I forgot to take one)

This is just too good not to share. It is super thick, so for the men out there that don't care for soups, this one is hearty, delicious, and I swear you'll love it. (Still not convinced, drain some of the juice, spread it over chips, cover with cheese and eat it as nachos!)

• 4 chicken breast halves
• 2 - 15 oz cans black beans, undrained
• 2 - 15 oz cans Rotel, Mexican stewed tomatoes
• 1 cup salsa (I use La Victoria Thick and Chunky Medium)
• 4 oz can chopped green chilies
• 15 oz can tomato sauce
• Tortilla chips
• Grated Cheddar or Mexican Blend Cheese

Combine all ingredients except chips and cheese in large crock pot. Cover and cook on low for 8 hours.

Just before serving, remove chicken breast and cut into bite size pieces or shred. Stir back into soup.

To serve, put a handful of chips in each bowl. Ladle soup over chips and top with cheese.

Trying to be healthy? Just skip the chips and cheese and you've still got a delicious super healthy meal!

You're Welcome

Peanut Butter Bars
brought to you by: Me
brought to me by: Krystal (Thank you Krystal!)

1 cup sugar
1 cup brown sugar
1 cup butter, melted
1 tsp. vanilla
2 large eggs
1 cup peanut butter
2 cups oatmeal, NOT quick.
2 cups flour
1 tsp. baking soda
1 tsp. salt

Cream first three ingredients.
Add vanilla, eggs, peanut butter and mix.
Add remaining ingredients and mix.
Spread dough onto a greased cookie sheet.
Bake at 350 for 15 minutes (or until light golden brown)

While crust is still warm spread 1 1/2 cups peanut butter on top.
When cool, top with frosting.

Frosting:

1 lb. powdered sugar
1/2 cup butter, melted
1 tsp. vanilla
1/3 cup evaporated milk
3 TB cocoa

Try no to eat the whole pan!!!

Recipe

I am in love with this recipe so thought I'd share.

It is SO easy. I put it all together while Brighton's napping and then just throw it in the oven an hour before dinner.

• 1 jar (16 oz) spaghetti sauce.
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 1 can (10 oz) beef broth
• 1/4 cup zesty Italian dressing
• 2 pkg. (9 oz each) ravioli (fresh)

I've tried cheese, mushroom and spicy beef/sausage filled.  My favorite was the beef for sure. Mushroom was 2nd, and cheese was my least favorite (too rich)

• 1 cup shredded mozzarella cheese

• Preheat oven to 375.
• Combine spaghetti sauce, tomatoes with liquid, broth and dressing in 13x9 baking dish and stir.
• Add ravioli and mix lightly.

(I do a little sprinkle of garlic salt and Italian seasoning as well.)

• Cover with foil
• Bake 50 minutes or until ravioli is tender.
• Remove foil and stir.
• Sprinkle with cheese and let stand 5 minutes.

I steam some veggies while the cheese is melting and serve!

Everyone in the family loves it, even Brighton :)

Thanks Krystal!

Recipes

Here are a few recipes to share with you all!

Breakfast Eggs: (courtesy of my Aunt Debbie)

1 1/4 lbs sausage (I use 1/2 regular, 1/2 spicy) browned.
8 slices of white bread
8 eggs beaten
1/4 cup of green onions
1/2 tsp dry mustard
1/2 tsp salt
1 Can Cream of Mushroom Soup
1/2 Cup Milk
Sliced Mushrooms

Crumble bread in 9X13 pan (greased). Pour beaten eggs over bread. Crumble cooked sausage over eggs. Sprinkle green onions, dry mustard and salt. Let stand overnight. In the morning mix the Cream of Mushroom Soup and Milk and pour over egg mixture. Top with sliced mushrooms. Bake 50 min - 1 hour at 350.

 Spinach and Artichoke Dip: (my own variation)

1 pkg frozen spinach - thawed
1 can artichoke hearts - chopped
8 oz. Cream Cheese
8 oz. Sour Cream
1 1/2 Cups Parmesan Cheese - shredded
8 oz. Monterey Jack Cheese - shredded
1/4 onion finely chopped
1 - 2 TB butter
1/2 tsp Salt*
1/2 tsp Garlic Salt*
1/4 tsp Red Pepper*
1/2 Tomato - chopped

Saute onions in butter. In medium sauce pan add ingredients while mixing and blending well after each addition over low heat: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Monterey Jack, Artichoke Hearts, Salt, Garlic Salt, Red Pepper, Sauted Onions. Once smooth and creamy, remove from heat. Top with chopped tomato and serve with chips or bread. *I don't usually measure spices, so those amounts are more of a guess... you may need more.


White Enchiladas: (my own variation)

2 Boneless Chicken Breasts boiled and shredded
Corn or Flour Tortillas (I prefer corn)
4 oz Cream Cheese
Small Can of Green Chillies
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Monterey Jack Cheese
Cheddar Cheese
1/2 tsp Salt
1/2 tsp Garlic Salt

In 1 bowl: Mix shredded chicken with cream cheese, green chillies and 1/2 cup of shredded monterey jack. In a separate bowl: Mix Cream of Mushroom, Cream of Chicken Soup, salt and garlic salt.

Spread a thin layer of soup mixture on heated tortillas, fill with 2 -4 TB of chicken mixture, roll and line in 9 X 13 pan. Pour the remaining soup mixture over rolled tortillas, and top with Cheddar and Monterey Cheese. Heat through in oven at 350. (20-30 minutes)