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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, October 7, 2013

Monday Night Meals: Week Five

New York Jets  VS. Atlanta Falcons



Blueberry Peach Cobbler

Serves 4-5 

Ingredients:

4-5 ripe peaches
1 lb blueberries (fresh or frozen)
1 c sugar
4 T Butter
1 c flour
1 egg
1 t baking powder
1 T Cinnamon
½ Lemon
1 T Brown Sugar

Directions:

                Preheat oven to 350 F. Begin by removing the pits and slicing peaches into small chunks; add to bowl with whole blueberries. Mix the fruit mixture together, and add to cobbler dish (we used 6-individual size dishes). In a small bowl, mix the sugar, baking powder and flour together. Add the egg to the flour mixture and mix well until crumbly. Sprinkle this mixture on top of the fruit evenly.

                Meanwhile, melt the butter in a bowl. Drizzle butter over each cobbler over flour mixture, a light amount on each one until all butter is used. Lastly, place the cinnamon and brown sugar in a bowl and mix together. Add the cinnamon mixture to each of the cobblers, disperse evenly. Place into oven for 40 minutes, or until they are golden brown and bubbling. Go FALCONS!

New York Street Dog

Serves: 2-3

Ingredients:

5 bun-length hot dogs
5 buns
3 T canola oil
2 T ketchup
¼ c beer
½ white onion
¼ c water
1 t Brown Sugar
Chili powder
Hot Sauce
Cinnamon
Spicy Mustard
Sauerkraut (optional)

Directions:

                Begin by slicing onion into rings. Place oil into frying pan and bring to heat. Add the onions to the oil and allow to brown, sauteing occasionally, about ten minutes. When onions are becoming soft and brown, add the ketchup, brown sugar and a dash of chili powder, hot sauce and cinnamon. You may add more of the spices to taste. Add the water and beer to mixture, and reduce to a low simmer. Allow mixture to thicken, about ten minutes.

                Meanwhile, bring a pot of water to boil; you want enough water so that the hot dogs will be fully submerged. When water is boiling, place hot dogs in the water and reduce to a simmer. Allow the hot dogs to cook for ten minutes. Place steamer or something equivalent (we used our metal grater) over the boiling hot dogs. Place buns on the steamer, about 3 minutes, until they are soft but before they become gooey.


                Place mustard in bun, then hot dog and cover with onion sauce. Add sauerkraut if preferred. Enjoy! Go Jets?!

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