This morning I was wanting to stray away from my normal breakfast which consists of grapefruit, scrambled egg whites, and a piece of whole grain wheat toast. I took a look in my fridge and made one of the best omelets I have ever had. This is so simple, delicious and extremely healthy! I wish I had a picture to post to show how amazing this looks but it did not stay on the plate too long! Enjoy!
Ingredients:
1/4 cup egg whites
1 small handful of spinach (or as much as you want)
1 tablespoon crumbled goat cheese
Coat a nonstick skillet with cooking spray and heat over medium. Pour in eggs and season with salt and pepper. Cook for about 1 minute or until the bottom layer begins to set. Lift the edges of the eggs with a heat proof spatula and tilt skillet so any remaining uncooked egg runs to the bottom. Cover half of the eggs with spinach and goat cheese crumbles. Fold the other half over the filling and cook for 1 to 2 minutes. Slide onto a plate and enjoy!
Friday, May 20, 2011
Tuesday, May 17, 2011
Homemade Granola
Ingredients: 3 cups old-fashioned oats
1 cup coarsely chopped pecans
1 cup sliced or whole almonds
1/2 cup unsweetened shredded coconut
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
1 cup assorted dried fruit (pineapple, raisins, apricots, etc.)
Prep:
1. Preheat oven to 300°F
2. Line rimmed baking sheet with parchment paper
3. Mix first 7 ingredients in large bowl
4. Stir honey and oil in saucepan over medium-low heat until smooth
5. Pour honey mixture over oat mixture that is in large bowl and stir
6. Spread on prepared sheet.
7. Bake until golden, stirring every 10 minutes, about 40 minutes.
8. Place sheet on rack. Stir granola and let cool. Mix in fruit and enjoy.
Granola is a great and warm homemade gift to give to all of your friends. Make a big batch, share with your friends, and enjoy!
Monday, May 16, 2011
Grate Cupcakes for Dad
Fathers day is June 19th! These grate cupcakes are absolutely adorable and so scrumptious. Enjoy!
Ingredients:
Brownie batter
Black food coloring
White frosting
Orange sugar
Caramel creams
Red, yellow, and green candy fruit slices
Hot Tamales candies
To make the orange sugar all you have to do is put as much sugar as you think you need for these cupcakes in a zip lock bag and add a few drops of orange food coloring and knead the bag well to mix the color into the sugar. If you cannot find orange food coloring then use red and yellow food coloring.
1.) To make a batch of 12, place liners in a muffin pan, oil them, and fill them two thirds full of your favorite brownie batter, then bake according to the recipe directions. Let the brownies cool.
2.) In a small bowl, mix one or two drops of black food coloring with 1/4 cup white frosting. Transfer the frosting to a ziplock bag and snip a small section from the corner. Pipe grate lines onto each brownie and let them set for 20 minutes. Add embers with a sprinkle of orange sugar.
3.)Prepare the grill food as instructed below and press it in place atop each brownie.
Kebabs = A caramel cream and red, yellow, and green candy fruit slices, cut into small pieces + toothpick skewers
Pork chop = two thirds of a caramel cream, molded with fingers + black food coloring, applied with a toothpick
Hot dogs = Hot Tamales candies + black food coloring, applied with a toothpick
From Family Fun Magazine
Ingredients:Brownie batter
Black food coloring
White frosting
Orange sugar
Caramel creams
Red, yellow, and green candy fruit slices
Hot Tamales candies
To make the orange sugar all you have to do is put as much sugar as you think you need for these cupcakes in a zip lock bag and add a few drops of orange food coloring and knead the bag well to mix the color into the sugar. If you cannot find orange food coloring then use red and yellow food coloring.
1.) To make a batch of 12, place liners in a muffin pan, oil them, and fill them two thirds full of your favorite brownie batter, then bake according to the recipe directions. Let the brownies cool.
2.) In a small bowl, mix one or two drops of black food coloring with 1/4 cup white frosting. Transfer the frosting to a ziplock bag and snip a small section from the corner. Pipe grate lines onto each brownie and let them set for 20 minutes. Add embers with a sprinkle of orange sugar.
3.)Prepare the grill food as instructed below and press it in place atop each brownie.
Kebabs = A caramel cream and red, yellow, and green candy fruit slices, cut into small pieces + toothpick skewers
Pork chop = two thirds of a caramel cream, molded with fingers + black food coloring, applied with a toothpick
Hot dogs = Hot Tamales candies + black food coloring, applied with a toothpick
From Family Fun Magazine
Grilled Pork Tenderloin & Asparagus with Peanut Dipping Sauce
The grilling season is upon us and this recipe is perfect for a sunny afternoon! Gather your friends and family and enjoy this delicious meal! Half of the marinade is used to flavor the meat and vegetables and the other half is combined with peanut butter to create an amazing dipping sauce. Enjoy!
Ingredients:
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons honey
1 teaspoon peeled and grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon lemon pepper
1 pound fresh asparagus, rinsed and snapped
1 pound pork tenderloin
1/2 cup peanut butter (smooth or crunchy)
1.) Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.
2.) Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
3.) Add the peanut butter to the reserved marinade and whisk the mixture until smooth.
4.) Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145º in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150º). Meanwhile, grill the asparagus spears for 2 minutes per side.
5.) Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce.
From Family Fun Magazine
Serves 4.
Ingredients:1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons honey
1 teaspoon peeled and grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon lemon pepper
1 pound fresh asparagus, rinsed and snapped
1 pound pork tenderloin
1/2 cup peanut butter (smooth or crunchy)
1.) Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.
2.) Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
3.) Add the peanut butter to the reserved marinade and whisk the mixture until smooth.
4.) Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145º in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150º). Meanwhile, grill the asparagus spears for 2 minutes per side.
5.) Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce.
From Family Fun Magazine
Serves 4.
Pomegranate-Champagne Punch
Ingredients:
1 1/2 cups pomegranate juice
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) cheap Champagne or Prosecco
1. In a large pitcher, combine pomegranate juice, pear nectar and orange-flavored liqeur
2. Slowly add Champagne or Prosecco
3. Serve over ice and enjoy!
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