Thursday, September 15, 2011

In the Kitchen: Overnight Oats

My first experience with overnight oats was a VERY positive one.  It was amazing actually....I just wish it would have photographed better.  This recipe yielded more than what I could eat for breakfast so I polished mine off during an afternoon snack.

1/2 cup oats
1/2 cup almong milk
3 ounces of plain nonfat yogurt
1 tablespoon cinnamon
2 tablespoons maple syrup
1/4 cup raisins
half an apple, chopped

Mix all ingredients in a bowl and refrigerate over night.   Make often!

Wednesday, September 14, 2011

In the Kitchen: Prosciutto and Brie Sandwich

So this delicious sandwich idea was taken from one of my favorite blogs Cupcakes and Cashmere!  I already had arugula and fig jam and I'm planning to make proscuitto and peas for dinner on Friday.  This was an awesome sandwich and I can imagine enjoying this more regularly.

2 slices fresh sourdough bread
1 Tablespoon fig jam
palmful of arugula
3-4 slices of prosciutto
sliced brie

Take bread slices and top one with brie slices.  Broil until toasted and cheese is bubbly.  Top brie with sliced prosciutto and add arugula.  Spread fig jam on the other bread slice and top off the sandwich.

I purchased some of these Soy Crisps to go alongside our sandwiches.  They were okay, I'd probably buy them again to take to work as a snack but R definitely prefers kettle chips which his sandwich.

Tuesday, September 13, 2011

In the Kitchen: Apple-Berry Oatmeal Bake

So I was very ambitious last week and I made a breakfast bake that we could munch on all week.  This baked oatmeal dish makes approx 8 servings....which are very generous portions, mine came to the top of my pie plate.  The recipe came from the Whole Foods website and I only altered it slightly.
Canola oil cooking spray
2 cups frozen mixed berries
2 cups rolled oats
1/2 cup chopped pecans (I did 1/4 cup pecans and 1/4 walnuts)
1 teaspoon baking powder
1/2 teaspoon salt
2 apples, peeled, cored, and chopped
1 cup almond milk
1/2 cup nonfat vanilla yogurt
1/3 cup maple syrup
2 teaspoons vanilla extract
1 egg plus 1 egg yolk

Preheat oven to 375*.  Oil a 9 inch pie pan with cooking spray; set aside.  In a large bowl, stir together berries, oats, nuts, baking powder, salt, apple.  In a medium bowl, whisk together milk, yogurt, syrup, vanilla, and eggs; stir into oak mixture.  Transfer to prepared pan and bake until firm and golden brown on top, about 50 minutes.  Cut into slices and serve.

I prefer mine cold but you can heat it up in the morning if you wish.

Monday, September 12, 2011

Arrrggghhhh...First Home Game

ECU vs VA Tech - September 10, 2011

R playing Washers.  We spent a good part of the week building and staining this game so it would be ready for it's debut at the first tailgate.
 Friends enjoying beer in the shade.
 Girls at the tailgate in PURPLE.
 The spread on the table - honestly by this point it was nearly devoured.  Friends brought sausage balls, buffalo chicken balls with blue cheese dip, and rosemary parmesan bread sticks.  R grilled chicken and beef kabobs with veggies and I made cupcakes.
 R's amazing tailgate grill makes an appearance and the ECU marching band stopped by for a run through of the fight song!
 Loyal and bold, we're the purple and gold!  We are the Pirates of ECU!
R and I at our tailgate site.  We weren't so happy after returning from the game...unfortunately our boys didn't pull off a win.  Can't say I'm proud of the way we played but I'm optimistic for the next game. 

In the Kitchen: White Chicken Chili

Dinner tonight was de-diddli-icious!  So it was a rainy, dreary day...even when I woke this morning the sky was dark gray.  My inspiration (er, 90% of the recipe) came from Betty Crocker's Slow Cooker White Chicken Chili.  I didn't prep in advance so I had to thaw out my frozen chicken breasts in the microwave before I could even begin ... and ... I didn't want to "slow cook" anything since I was already hungry.  I made mine on the stove instead.

Basically I used this recipe except I added a can of Rotel and about 3x the amount of hot sauce - we love the extra kick!  I served it garnished with crushed tostitos left over from our weekend tailgate.

6 chicken breasts
1 large onion chopped
2 cloves garlic chopped
1 32 ounce carton of chicken broth (then I filled the carton with water and shook it a bit before added an extra 32 ounces of water)
1 teaspoon cumin
1 teaspoon of dried oregano
couple shakes of salt
1 tablespoon of red pepper sauce (plus more at the end in each bowl)
2 cans great northern beans drained and rinsed
1 can rotel tomatoes and chilis
1 can corn, drained and rinsed
3 tablespoons lemon juice
a palmful of chopped cilantro

Heat broth, garlic, onion, oregano, cumin, salt and pepper sauce to a low boil.  Add chicken breasts.  Wait until low boil continues before covering for 30-40 minutes or until chicken is cooked through.  When chicken is cooked, remove from pot and shred with two forks before adding it back to the broth.  Add corn, beans, rotel, lemon juice, and cilantro.  Cook about 15 minutes or until beans are heated through.  Serve with corn chips and extra hot sauce.

Thursday, September 1, 2011

My Best Friend's Wedding: Bridal Shower Favors

So the favor for Katie's shower was the most difficult part of the planning process.  I wanted something that fit the theme but unfortunately "tea bag caddies" and "loose tea holders" are not very practical gifts in an area of the country that likes Lipton tea iced with sugar.  I think cookies and cookie cutters are too common.  I decided to do a flavored butter - something that would be tasty on a scone, biscuit, toast, etc.  I found two recipes online and used them both to make this variation.  The cute jars were ordered at Michaels.

Vanilla Honey Butter
Smart Balance Omega-3 Buttery Spread (15 ounce container)
1/2 cup honey
1/2 cup powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Start with butter that is at room temperature.  Scoop the butter out of the container and into a mixing bowl.  Using a hand mixer beat butter on low until fluffy (3-4 minutes).  Add sugar, vanilla, cinnamon, and honey and mix again on low until incorporated.  I used a piping bag to help get the butter into the jars.  This recipe made 14 jars.

This is not a low calorie condiment by any stretch.  But for a treat or something to make for company this is a quick and easy way to jazz up butter and make it extra special.