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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, December 23, 2013

Monday Night Meals: Week 16


Atlanta Falcons VS. San Francisco 49ers


Atlanta Falcons

Georgia Caviar

Ingredients:

1 can black eyed peas
1 can corn
1 small can green chilies
1 jalapeno
¼ red onion
¼ c Italian Dressing
2 T salsa
1 T garlic
1 t chili powder
1 t cumin
                                                                                    Salt and pepper
Directions:

                In a large bowl, add the black eyed peas, corn and green chilies. Dice up the jalapeno, onion and garlic, add to the bowl. Add the Italian dressing, salsa, chili powder, cumin, salt and pepper, stir the mixture well. Serve with toasted bread, chips or more vegetables! Go Atlanta!

San Francisco 49ers

Chicken Tetrazzini

Ingredients:

1 lb. chicken breast
8 oz uncooked spaghetti noodles
6-8 mushrooms
1 T garlic
3 T butter
3 T flour
1 c chicken broth
1 c half and half
Salt and pepper
Parmesan Cheese
Paprika

Directions:

                Begin by slicing the chicken into one-inch pieces. Preheat oven to 425 F and heat a frying pan with oil. When hot, add the chicken to the pan, sprinkle with salt and pepper. Allow chicken to cook, about five minutes. Slice the mushrooms, add to pan with one tablespoon of butter, allow to sauté an additional five minutes.

                Meanwhile bring a large pot to boil and cook noodles according to directions. When mushrooms and chicken are fully cooked, add the remaining butter to the pan and allow to melt. Add the flour, stirring well, making a roux. After flour has cooked two to three minutes, slowly add the broth and half and half to the pan. Reduce heat to a medium low; let sauce thicken, about ten minutes.


                After pasta is cooked and drained, add to a casserole dish. Pour the thickened sauce with chicken and mushrooms over the pasta, spread evenly. Cover the top of the dish with parmesan cheese and a sprinkling of paprika. Allow to bake twenty to twenty-five minutes, will be golden brown and bubbly. Serve and enjoy! Go 49ers!

Monday, December 16, 2013

Monday Night Meals: Week 15


Baltimore Ravens VS. Detroit Lions

Baltimore



Swedish Rolls

Ingredients:

1 ½ c milk (2%)
¾ c butter
½ c sugar
1 T cinnamon
salt
1 t cardamom
1 package yeast
4 c flour
1 egg
Water
¼ c sliced almonds

Filling
¼ c butter
1/3 Sugar

Directions:

            Begin melting the butter in a bowl. Add the sugar and mix well. Active yeast, when ready, add to butter mixture and stir well. Add a dash of salt and cardamom. Slowly add one cup of flour at a time, until dough resembles a ball. Place dough on a floured surface and knead for ten minutes.

            Place dough into an oiled bowl, place towel over the top and allow to rise for an hour. When the dough has risen, punch and separate into two pieces. Roll out each piece into a large rectangle, about 12 x 14. Melt the butter for the filling. Mix the cinnamon and sugar together for the filling.

            Brush the rolled out dough with the melted butter. Sprinkle the surface with the cinnamon sugar mixture. Roll the dough tightly, tucking the edges in. When formed, cut the dough log with either dental floss or string into six to eight pieces. Place towel over rolls and allow to rise an additional twenty minutes.

            Meanwhile, preheat oven to 425 F. Prepare the egg wash by beating the egg with a dash of water. Brush the egg wash on the rolls; place the sliced almonds on top.  Bake for 6-8 minutes, they will be golden brown. Go Ravens!


Detroit

Chicken Shwarma

Ingredients:

4 chicken thighs
1 t cumin
1 t paprika
½ t allspice
½ t turmeric
¼ t garlic powder
¼ t cinnamon
pinch of cayenne
salt and pepper
peanut oil

Directions:

            In a shallow bowl, place the chicken thighs evenly apart. Dash the chicken thighs with the cumin, paprika, allspice, turmeric, garlic powder, cinnamon, cayenne, salt and pepper. Drizzle with oil. Roll the thighs in spices so all sides are covered. Allow spices to soak in for at least ten minutes, and can be stored overnight. The longer they marinate, the more spice intense they will be.

            Heat oven to 400 F. Place the chicken on a baking sheet and place into oven. Allow to bake for twenty minutes (or cooked through). Slice the meat off the thighbones and shred into small pieces. Drizzle a saucepan with oil and bring to medium heat. Place the shredded chicken into heated pan, allow to slightly brown, about three minutes. Serve with sauces or in classic sandwich form. Go LIONS!


Monday, December 9, 2013

Monday Night Meals: Week 14




Mother-in-law Sandwich

Ingredients:

2 pork tamales
1 can diced tomatoes
2 whole-wheat hot dog buns
½ white onion
½ c shredded cheddar cheese
½ lb. sirloin steak
½ lb. chorizo
1 t chili powder
1 t cumin
1 t paprika
½ c chicken stock
pickled peppers
hot sauce
vegetable oil
salt and pepper

Directions:

            Begin by preparing the chili. Heat a saucepan with a drizzle of oil on medium heat. Cube up the sirloin steak, place into heated saucepan with the chorizo.  Allow the meat to brown, stirring often. Chop the onion; place half of the onion into pan. Allow onion to become soft, about five minutes.

            Add the chili powder, cumin and paprika into the pot. Slowly add the chicken stock to deglaze the pan. Add the diced tomatoes to the pan. Add salt, pepper and hot sauce to taste. Allow the sauce thicken on medium-low heat, about ten minutes.

            Slice up the peppers. Steam the tamale until fully cooked, about twenty minutes. In the bun place the tamale, then pour chili on top, chopped onions, cheddar cheese and peppers. Enjoy, Go Bears!
 

Pecan Pie

Ingredients:

8-inch piecrust
1 c brown sugar
1 stick of butter
½ c corn syrup
½ c orange juice
2 c pecans
1 T vanilla
3 eggs

Directions:

            Prepare a piecrust and place into a buttered pie pan. Preheat oven to 350 F. Place the crust into the freezer while preparing the filling. Meanwhile, in a saucepan melt the butter. Add the brown sugar to the pot, allowing the sugar to completely dissolve.

            Add the brown sugar mixture to a mixing bowl. Add the corn syrup, orange juice and vanilla to the bowl, mix well. Slowly add the eggs, one at a time, tempering them into the hot mixture.

            Take out the piecrust; place the pecans evenly across the crust. Pour the sugar mixture evenly over the nuts. Place into oven, bake for forty minutes. Serve with whip cream. Enjoy, Go Cowboys!

Monday, December 2, 2013

Monday Night Meals: Week 13

New Orleans Saints VS. Seattle Seahawks

New Orleans
King Cake


Ingredients:

½ stick of butter
1/3 c evaporated milk
1/3 c sugar
1 package yeast
3 c flour
2 eggs
Lemon
Pinch of salt


Filling
2 T butter
¼ c sugar
2 T cinnamon

Icing:
1 c powder sugar
1 T milk
Food coloring (yellow, green, purple)
3 T Sugar

Directions:

                Begin by melting the butter in the bowl, add the evaporate milk and sugar, stir well until sugar dissolves. Meanwhile, activate the yeast with hot water; allow to sit aside for ten minutes. Add the yeast to the butter mixture, mix well. Zest about half the lemon and place in the bowl. Place one egg into a bowl, separate the second egg by placing the whites in a separate bowl and add the yolk to the bowl with the other egg. Add the egg and yolk to the mixture, set remaining egg white aside.

                Slowly add the flour, one cup at a time, mixing all together. Dough will be slightly sticky, placing onto floured surface and begin to knead. Knead the dough for about ten minutes, adding a little flour if needed. Place into an oiled bowl and cover with a towel. Allow to double in size, about 1-2 hours.

                Once the dough has risen, punch it allowing the air to release and separate into two balls. Take one ball and roll out into a 10 x 12 rectangle. Melt the butter for the filling (reserve half for other ball) and brush the surface of the dough. Mix the filling cinnamon and sugar together and place across the surface of the dough (reserve half for other ball). Starting with the bottom of the dough, slowly roll up the dough to resemble a jelly roll. Repeat with other dough ball.

                Once the dough is filled and rolled, the next step is rolling the two together. Place the two logs next to each other, start by placing one log on top of the other and slowly twist the two dough logs together. Pinch the ends together so it resembles a braided circle and place on a cooking sheet. Cover with towel and allow to rise an additional twenty minutes.

                Preheat oven to 350. Brush the dough with the egg white set aside. Place the bread into oven, allow to bake for twenty-five to thirty minutes, mixture will be a dark golden brown. Remove from oven and allow to cool.

                Mix the powdered sugar with the milk mixture, glaze the bread over the tops and side with icing. Using three separate bowls, add one tablespoon of sugar in each. Make one yellow, one green and the other purple (use red and blue). Alternately place the sugars on top of the bread, making a colorful pattern. Serve and Enjoy! Go Saints!

Seattle

Seared Salmon with Blackberry Wine Sauce

Serves 2

Ingredients:

2 fillets of salmon
½ c blackberries
½ c red wine (we used Merlot)
1 shallot
2 T butter
½ c chicken broth
Head of romaine lettuce
Drizzle of olive oil
lemon
Salt and pepper

Directions:

                Begin by making the blackberry sauce. Cut the blackberries in half and dice the shallots. In a saucepan, add the wine, blackberries, shallots and butter. Allow mixture to melt and thicken. Add the chicken broth, bring to a boil, reduce heat and allow to simmer ten to fifteen minutes.

                Meanwhile, salt and pepper the salmon. Drizzle a pan with olive oil and bring to medium heat. Place the salmon in the heated pan, sear on both sides, about five minutes on each side. Meanwhile, cut up the lettuce and place into two bowls. Cut the lemon in wedges.

                Place the salmon on top of romaine, pour blackberry sauce over the salmon, serve with lemon. Enjoy! Go Seahawks!

Monday, November 25, 2013

Monday Night Meals: Week 12

San Francisco 49ers VS. Washington Redskins

San Francisco

Crab Louie Salad

Makes two salads

Ingredients:

½ c mayonnaise
2 T ketchup
½ lemon
½ T minced garlic
Splash of hot sauce
Dash of paprika
Dash of chili powder
Salt and pepper
1 head of romaine
½ cucumber
1 ripe tomato
½ avocado
2 eggs
Capers
½ lb. crab meat
Dash of garlic powder
 
Directions:

                Bring a pot of water to boil, add eggs. Allow to fully cook, about ten minutes. Remove pot from heat, place under cool water and set aside.

                Meanwhile, prepare the salad dressing. In a bowl, add the mayonnaise, ketchup, juice from the lemon, minced garlic, hot sauce, paprika, chili powder, salt and pepper. Mix all together until well blended. Add more hot sauce to taste.

                Next cut up the lettuce, slice the cucumber and avocado and cut the tomato into wedges. Peel the egg and cut into quarters. Place the crab meat on a cutting board or plate, add a spoonful of capers and season with garlic powder, salt and pepper. Mix together.

                Build the salad, first place lettuce in a bowl. Add the cucumber, tomato, avocado and eggs around the border of the salad. Fill the center with crab meat mixture. Place dressing on top and enjoy! Go 49ers!


Washington

Seafood Bake

Serves Two to Three

Ingredients:

½ lb. shrimp
1 fillet of salmon (1/2 lb.)
¼ lb. scallops
1 bunch of crab legs
1 lemon
½ bottle of microbrew
2 T garlic
2 T old bay seasoning
1 T parsley
Salt and pepper


Directions:

Preheat oven to 350. Clean up seafood, and remove shells from shrimp. Break the crab legs into individual legs. Slice the scallops in half width wise, so they still resemble circles just not as thick.

 In a deep casserole dish with lid, place the crab legs in the dish. Place around the dish the scallops and shrimp. Place the fillet of salmon on top in the center of the dish. Slice the lemon in half, with one half cut into four pieces. Place the four pieces of lemon in the casserole dish. Squeeze the other half of the lemon over the seafood, covering everything in the dish.

Pour the beer over all the ingredients as well. Add the garlic, old bay seasoning, parsley, salt and pepper. Place lid on top and put into heated oven. Bake for twenty-five minutes. Remove from dish, place on plate and prepare to get messy. Serve remaining liquid from dish on the side. Best served with potato, salad or bread. Go Redskins!


Monday, November 18, 2013

Monday Night Meals: Week 11

New England VS Patriots Carolina Panthers 



                                                                    Patriots

                                                                                                      Corn Chowder

 
Ingredients:

3 c milk
2 golden potatoes
2 celery stalks
½ white onion
3 sprigs fresh thyme
2 T butter
2 T flour
2 green onions
1 package frozen corn (10 oz.)
Salt and pepper

Directions:

                Begin by slicing the celery and onions and cutting the potatoes into cubes. Add the butter to a large pot on medium heat, allowing to melt. When hot, add the celery and onions, allow to become tender, about five minutes. Add the flour to the mixture and cook for two to three minutes. Add the milk and potatoes to the mixture, bring to a boil. Reduce heat to medium-low, allowing to simmer about fifteen minutes. Seasonal with the thyme, salt and pepper.

                Meanwhile, finely chop the green onions. Add the corn and green onions to the mixtures, cook for five minutes and serve. Enjoy, Go Patriots!

Panthers 

Shrimp Kedgeree

Ingredients:

1/3 c edamame
½ lb shrimp
¾ c long grain rice
½ lemon
½ red onion
1 carrot
1 ½ c vegetable broth
2 t curry powder
2 t butter
1 T minced garlic
1 T cilantro (fresh)
salt
Drizzle of canola oil

Directions:

                Begin by dicing up the red onion and carrot. In a saucepan, drizzle with oil and add the butter, bring to medium heat. When hot, add the onion and carrot, cook until tender about eight to ten minutes. Add the garlic and rice, stir well, allowing the rice to toast. Cook for about two to three minutes. Add the broth and bring to a boil, reduce heat and cover, allow mixture to simmer for fifteen to twenty minutes, or until rice is tender.

                Meanwhile, bring a small pot of water to boil. Add the eggs and cook for six to eight minutes, until the eggs are entirely cooked. Place under cool water and peel, set aside.

                Remove the shells and tails from the shrimp; add the shrimp, edamame, and the juice of the lemon to the rice mixture. Stir well. Cover and allow to steam for five minutes, shrimp will be fully cooked and pink. Cut up the eggs into quarters, and finely cut the cilantro. Place the rice mixture on serving plate, add eggs and cilantro to top and enjoy! Go Panthers!


Monday, November 11, 2013

Monday Night Meals: Week 10


Miami Dolphins VS. Tampa Bay Buccaneers
Miami Dolphins

Fruta Bomba
Ingredients:

2 Lb papaya
1 c sugar
1 cinnamon stick
½ c water
2 t baking powder
¼ c cream cheese



Directions:

                Remove the skin and seeds of the papaya, cut into small chunks. In a medium bowl, fill with water and add the baking powder. Place the papaya in the water, cover with plastic wrap and refrigerate overnight.

                Drain the water from the papaya and fill with new water, until water becomes clear, three or four times. Place a medium pot on medium-low heat. Add the papaya and sugar, allow to cook for forty minutes to an hour, cooking down, add water if needed. Add the cinnamon stick and allow to cook for an additional hour, stirring when needed and adding water to create a syrup and keep papaya from sticking to the pan.

                Meanwhile, soften the cream cheese. Smear the cheese across the serving plate, add the papaya pieces and syrup as desired. Enjoy! Go Dolphins!

Tampa Bay Buccaneers

Cuban Sandwich

Ingredients:

1 lb pork shoulder
1 T cumin
1 T oregano
½ T red pepper flakes
2 T minced garlic
1 lime
1 c orange juice
1 c chicken broth
½ t bay leaf
½ white onion
½ lb honey ham
4 slices swiss cheese
4 baby pickles (bread and butter or dill)
2-3 crusty rolls
Olive oil
Salt and pepper
Dijon mustard

Directions:

                Begin by preparing the pork the day before. Place pork on cutting board, covering both sides of the pork add the oregano, cumin, salt and pepper. Preheat oven to 300 F. Heat a medium pot with a hefty drizzle of olive oil on medium heat. Add the garlic and red pepper flakes to the heated oil, allowing the oil to infuse, about two to three minutes.  Slice the onions, add the onions and pork to the oil, allowing the meat to brown on all sides.

                When meat and onions begin to brown, add the juice of the lime, orange juice, bay leaves and chicken broth. Cover with lid and place into oven, allow to slowly cook for one hour. Remove pork from heat and allow to cool overnight.

                The next day, remove pork from juices onto a cutting board. Slice the meat into ¼ inch slices.  Meanwhile, heat a frying pan with a drizzling of olive oil. Place the pork in heated oil, allowing the bottom to brown. Flip the pork, then add a slice of cheese, pickles, ham and additional slice of cheese. Add two tablespoons of pork liquid to pan. Cover with lid, allowing the cheese to melt.


                Meanwhile, slice and toast the rolls. Spread one side of rolls with dijon mustard. Add the heated pork and cheese combination to the roll and enjoy! Go Bucaneers!