Roasted Green Beans

Confession time, I do not like green beans.  

I'll eat a little bit if they're baked in mushroom soup and topped with fried onions.

But really, nope. Not a fan.

Enter these lovelies.

I first made these a few months back when I made a gourmet dinner for my brother and sister-in-law (they are fans of the "greenie- beanies") and I was shocked when I couldn't keep my hands off of them.

I have since made them three more times and every time I'm shocked by how good they are.

ROASTED GREEN BEANS

1 package "Haricots Verts" /french style green beans

Olive oil

Salt, Pepper and freshly crushed garlic

(other seasonings you prefer work too!)

Directions

Preheat oven to 400*.  Rinse green beans. Spray a large baking sheet with cooking spray.

Toss green beans in olive oil and seasonings and arrange on baking sheet in a single layer.

Bake for 20-30 minutes until crisp.

ENJOY!!!  

**(In my experience I've found 1 package from Trader Joe's feeds 3 people)**

***(You MUST use the thinner French style bean, the other types contain too much water and do not crisp/roast) ***

Rum and Coke Gummies

This is for the adults (21+) who are really kids at heart.

The classic gummy colas are one of the candies that screams childhood, summer vacation and instantly brings back memories of VH1 music videos and MTV shows with drunken bikini clad girls and (equally drunk) boys with spiked bleached hair (oh late 90's/early 2000's... I miss you sooooo)

Sorry, distracted.

These gummies are a great mashup of childhood slamming into adulthood and it couldn't be any easier

Rum and Coke Gummies

1 bag Haribo gummy cola

1 pint of rum

Directions 

In a large container, 9x 13 would be best, arrange gummies in a single layer.  Pour rum over gummies until completely submerged. (Depending on size of container, amount of gummies the amount of rum you need will vary)  

Let soak for 3-5 days and enjoy!

(**Gummies will swell as they soak up the rum**)

(I'd say these are perfect for Spring Break or a summer trip at the beach!)

(ALWAYS drink responsibly!)

ENJOY

Toffee Blondies

Whoa!  Two posts in one week.  I know. I know.

I mentioned earlier that blondies are being heralded as a 2013 Food Trend (thanks Bon Appetite!) and I don't want you to feel left out of the trend!

These Toffee Blondies are delicious and reminded me of the Starbuck's Toffee Bars 

Toffee Blondies

(slightly adapted from my Funfetti Blondies)

(makes 9 bars)

1/2 cup unsalted butter, melted (1 stick)

1 large egg

3/4 cup light brown sugar, packed
1/4 cup granulated sugar

1 tablespoon vanilla extract 

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

1/4 cup  Toffee Bits

Directions
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds.  Allow butter to cool slightly. To the melted butter add the egg, sugars, vanilla, and whisk to combine. 

Add the flour, salt, and stir until just combined. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and toffee bits. Pour batter into prepared pan. 

Bake for 18 to 24 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. 

ENJOY!!!

Orange Sesame Chicken

I love my cast iron skillet! I don't think my Dad ever used his frequently but there is something cool about the fact that mine is a hand-me-down.  

Or maybe it's the fact that you can make an ENTIRE meal in one dish?

This was my first time making orange chicken and it was the best orange chicken I have EVER had.  

The kids I babysit (Patrick and Sally) both said it was the BEST chicken they've ever had!

Orange Sesame Chicken

(adapted from How Sweet It Is)

(serves 4)

2 pounds boneless/ skinless chicken breasts- cubed

1/2 teaspoon salt

1/2 teaspoons pepper

3 tablespoons flour

2 tablespoons toasted sesame oil (divided)

1 tablespoon olive oil

2 garlic cloves, minced

1 tablespoon low-sodium soy sauce

1 tablespoon brown sugar

1 tablespoon white vinegar

1/2 cup low-sodium chicken stock

1/2 cup orange juice (I used no pulp)

2-3 tablespoons toasted sesame seeds

6 clementines (peeled and sectioned)

Rice 

Directions

Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, orange juice, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.

Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. 

Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes. Remove and sprinkle with sesame seeds. Serve with rice and veggies.

ENJOY!!!

Candy Cane Sandwich Cookies

**It was one busy weekend in my kitchen!  Between trying to finish the last installment of my Dad's Cookie club and pull together Christmas cookies, it was a whirlwind!  

These cookies are sure to be this year's standout! **

One of my cooking baking philosophies is that food should be "real"

I think you should be able to recite an ingredient list without an advanced degree in bio-chemistry, in less than 45 seconds and without a stomach-ache at the end. 

I try to stick to foods that are homemade and contain five or less ingredients but, I will grudgingly admit that, it doesn't always happen.

These cookies are hands down better than other creme filled sandwich cookie you could find on a store shelf.  And you can recite the ingredients (and directions!) in less than five minutes!

Homemade Chocolate Peppermint Sandwich Cookies

(slightly adapted from Food Network)

(makes 3 dozen sandwiches)

Cookies 

4 ounces unsweetened chocolate 4squares)

2 cup all-purpose flour, sifted PLUS

4 tablespoons all-purpose flour, sifted

1 1/4 teaspoon double-acting baking powder

1/2 teaspoon baking soda

pinch salt

4 ounces sweet butter (1 stick)

1 teaspoon vanilla extract

½ teaspoon peppermint extract

1 cup granulated sugar

2 teaspoons milk

2 eggs 

Directions 

Microwave chocolate in 30 second intervals until smooth and melted (this took approx: 90 seconds)

Whisk the flour, baking powder, baking soda, and salt, and set aside.

In mixing bowl, cream the butter,  vanilla and sugar, and beat to mix well. Add the melted chocolate, and beat until incorporated. Then add the  milk and the egg, and beat to mix well. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.

Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a 1" thickness.

Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)

Preheat oven to 400. Halve the dough (this will make it easier!)

Line cookie sheets with silpat or parchment paper. 

With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). Use a cookie cutter the cookies as close to each other as possible.

Place the cookies 1/2" apart on the baking sheet. 

Leftover pieces of the dough should be pressed together and rerolled.

Bake for 7-8 minutes, until the cookies feel almost firm to the touch. Transfer to cooling rack and let cool completely before assembling

Peppermint Butter Cream Frosting

1 stick butter

3 ¾ cup powder sugar

½ teaspoon peppermint extract

1-2 tablespoon milk

Directions

In a large bowl with electric mixer at low speed, combine sugar, butter, milk and peppermint. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frostIng is spreading consistency.

Candy Cane Garnish

4-6 crushed candy canes

Assembly 

After cookies have cooled, spread a small amount of frosting on each half of cookie.  Press cookie halves together and lightly roll the edges in the crushes candycane.  Serve with an ice cold glass of milk (or hot cup of coffee).  And hope at least one gets saved for Santa!!!!

ENJOY!!! 

**BONUS!!!** 

These peppermint blossom cookies are another favorite of mine.  Jessica has the recipe but my only suggestion is to freeze the kiss, put it in the center of the cookie as soon as you take it out of the oven and let cool on the baking sheet for two minutes before transferring to cooling rack)

On the Go: Egg Muffins

This recipe was the result of extreme laziness.  

Let me explain. 

First, I saw a similar pin on Pinterest sometime last Spring (probably when I was supposed to be writing a paper and yet, I never actually pinned it...  double the laziness)

Secondly, I love Starbucks Spinach Egg White Wraps.  But couldn't the fathom the idea of walking 3 minutes to get one.

So, instead I figured I'd just whip up my own spinach and egg combination.  Oh yes, there's feta too... it makes everything "bet-a"   (and also lost any lazy points previously scored)

This literally took less than 3 minutes to whip up and after 20minutes, breakfast was served (and leftovers saved for the future)

These would be the ideal recipe to make on a Sunday morning and then saved for the rest of the week 

(or made ahead for a brunch (with easy cleanup) so you (and the kids) can have a healthy and hearty breakfast.

On the Go: Spinach and Feta Egg Muffins

(inspired by Pinterest; produced by Laziness)

(makes 6 muffins)

5oz package frozen spinach 

2oz fat free crumbled feta

5 eggs

milk

Directions

Preheat oven to 350*

Defrost spinach in the microwave, approximately for 2 minutes.  Drain water. (I used a fine mesh strainer and also patted with a paper towel)

While spinach is defrosting, crack eggs and scramble with milk.  Spray a muffin tin with nonstick spray.

Mix in spinach and equally pour into muffin tin.  Bake for 20 mins. Let cool and either freeze or refrigerate for future lazy mornings.  

(Note: this recipe is easily doubled just use one or two less eggs than muffins needed.  However, extra egg mixture can be scrambled up and enjoyed that way as well)

ENJOY!

Roasted Tomatoes

I don't think it's any big secret that I LOVE tomatoes.

I like them in caprese dishes

I like them all sauced up.

And I also love roasting my veggies.

Roasted (grape) tomatoes become sweet, juicy and the perfect compliment to a steak dinner.

Roasted Tomatoes with Feta

(serves 4)

2C grape tomatoes (rinsed and dried)

4 TBS extra virgin olive oil

2 tsp garlic (minced)

salt and pepper

1/4C feta

Directions 

Preheat oven to 400*

In a large baking dish arrange tomatoes in a single layer.  Toss with olive oil to coat and season with garlic, salt and pepper. 

Roast in oven for 30 minutes or until tomatoes start to burst. 

Remove from oven and, using a slotted spoon, transfer tomatoes to serving dish. Top with feta and serve immediately!

(note: why the slotted spoon? the tomatoes will continue to create their own sauce, so I think it's best to drain the tomatoes originally)

ENJOY!!!

Trail Mix Cookies

This is the picture I posted as  "Guess the Mess" on Facebook...

These are also the September installment of my Dad's Christmas gift. 

I LOVE trail mix (regardless of if I'm on a trail or not)  and thought it'd be a good idea to make a trail mix cookie.

(Apparently these can also be "Monster Cookies" but I've also envisioned Monster cookies to be... HUGE... these are not oversized cookies... these are normal sized)

Trail Mix Cookies

(adapted from my Oatmeal Cherry and Chocolate Chip Cookies)

(makes 5 dozen cookies... 

maybe more if you can keep from taste testing the dough!)

1 cup softened butter (2 sticks)

1 1/3 cup light brown sugar, packed

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1  teaspoon ground cinnamon

3 cups rolled oats

1/2 cup rasins 

1/4 cup chocolate chips

1/3 cup peanutbutter chips

1/2 cup crushed pretzels 

1/3 cup M&Ms

(for the mix-ins measurements were estimated)

Directions

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, rasins, chocolate chips, peanutbutter chips, M&M's and pretzels.

Set dough in fridge to chill for  after about 30 minutes, Preheat oven to 350(F) and form the dough into little balls and set on lined baking sheet.  

Bake for 8-10 minutes

When done, move to cooling rack, let cool for 30minutes.

ENJOY!!!!

S'mores Bars

DANGER!

Delicious, addicting snack food post!

 The kids I babysit for in the afternoon (Patrick and Sally) are usually my taste testers and often get "forced" to try new recipes.

I don't think I have let them down and I often ask for the opinion and thoughts before I execute a recipe. 

And while I don't think I'm the first person to think to combine Golden Grahams, marshmallow and chocolate chips, I did follow my gut for this recipe

 (or just followed a recipe for Rice Krispy Treats...)

S'mores Bars

(makes 9x13 pan)

6 cups of Grahams Cereal

6 Tablespoons butter

One (10 oz) bag marshmallows

3/4 cup chocolate chips

Directions

coat a 9x13 pan with butter.

In a pan over medium heat melt butter and marshmallows stirring constantly to prevent burning. 

Once thoroughly melted stir in chocolate chips and continue stirring to combine.  

Remove from heat and stir in cereal.  Once cereal is completely coated, pour mixture into pan and spread (spray hands with cooking spray and press down).  Let cool for 2 hours. 

ENJOY!

Buffalo Chicken Quinoa Bowl

 I think casseroles have been given a bad rap.

Which I can TOTALLY understand.

But this isn't your Momma's (or Daddy-o's) casserole.

For starters: no cream of something soup!

No oven.

No "crunchy" topping

No, this definitely isn't an old fashioned casserole!

This bowl is full of flavor and spice and a smooth, creamy, cheesy taste all throughout. 

(I will warn you, this IS spicy. If you're not a huge fan of heat go easy on the sauce- you can always add more!)

Buffalo Chicken Quinoa Bowl

(serves 2 easily multiplied)

2 boneless skinless chicken breast (cut into cubes)

salt, pepper, olive oil, garlic (to taste)

1/4 cup of Frank's Red Hot Buffalo Wing sauce (or your favorite sauce)

1/4 cup shredded mozzarella cheese

1 cup cooked quinoa

Directions

In a skillet heat 2 tablespoons olive oil over medium heat. Add cut chicken breast and seasonings and cook chicken over medium heat until cooked through (about 10 minutes) . Pour wing sauce over chicken and stir to coat chicken.  

In serving bowls add quinoa and then chicken.  Top with shredded mozzarella cheese.

ENJOY!

Eggplant Parm

Disclaimer:  this may be a cheater recipe. 

Pretty much, this is my chicken parmesan recipe with eggplant subbed for chicken.

BUT it was 

a) absolutely delicious

and

b) my first time using eggplant!

The eggplant was actually quite easy to prepare.

I really think picking it out was the hardest part!

(I picked one that was a little softer and made a hallow sound when I tapped it)

 Eggplant Parmesan 

(serves 2-3)

1 medium eggplant

3 cloves of garlic, minced

olive oil

salt/pepper

1 jar tomato sauce (I used a chunky tomato basil)

1/2 cup shredded mozzarella cheese

shredded parmesan cheese

fresh basil 

Directions

 (preheat oven to 350)

Peel and slice eggplant (hamburger style) into equal sized slices.

Place (evenly spaced) eggplant slices on baking sheet and sprinkle with miced garlic, olive oil and salt and pepper.

Bake for 30 minutes and then top with tomato sauce and shredded mozzarella cheese

Bake for an additional 5 minutes (until cheese is melted)

Sprinkle with shredded parmesan and top with fresh basil leaves.

ENJOY!!!