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Readers’ Choice: Best Recipes of 2013

2013

I look forward to this post every year.  Its an opportunity for me to reflect on my posts during the last year and see where I’ve come and what I’ve accomplished personally too.  These are the top 10 posts viewed on Foodie McBooty during 2013 (for whatever reason).

10.  Anne Burrell’s Spaghetti and Meatballs – Always a household favorite!  Anne Burrell’s meatball recipe is my go-to recipe for meatballs.

9.   How to Bake a Sweet Potato – These aren’t like the canned yams you may have grown up with.  These baked sweet potatoes have a perfectly soft inside and a tender, edible skin.  So yummy you won’t even need any added sweeteners.

8.   Apple Dumplings From Scratch – Sometimes things are better when you make them yourself.  These apple dumplings are a prime example!  Whoever you make these for will truly appreciate the time and love you put into these dumplings.  I know I would!

7.   Fresh Artichoke Spinach Dip {From Real Artichokes} – For whatever reason, this recipe still tops the charts (two years in a row!)  I concluded that making Artichoke/Spinach Dip from scratch really isn’t worth it, but I guess others were wondering if fresh artichokes made a better dip too –  just like I had!

6.   Perfect Pulled Pork – This is a recipe I am very proud of.  Being an apartment dweller now for (too many) years, I’ve learned that even though I can’t own a smoker, I am still able to create a smokey, completely pull-apart tender, pork shoulder.  Perfect for sandwiches or tacos or whatever else your pork-loving heart desires!

5.   {Copycat Recipe} Taco Bell’s Cantina Bowl – 2013 was a great year for Taco Bell.  Why?  Because they created the absolutely addicting Cantina Bowl!  Being fast food and all, I wanted to make a version of this at home so I knew exactly what I was eating (because you never really know these days). This is my version and it’s not half bad!

taco bell, cantina bowl, recipe, how to make

4.   Juicy, Thick-Cut Pork Chops – Because pork chops can be really tough to cook, here is my recipe for juicy chops!  The trick?  Purchase thicker cut chops.  You’ll have better luck with them not drying out.  You can always throw a runny egg on it too.  That’s what we like to do anyway!

3.   Lemon Chicken with Artichokes – I think you could add lemon and artichokes to anything and I would eat it.  Even a shoe.  Okay, don’t do that, but do try this recipe!  This one pan meal is packed with freshness from the lemon and artichokes and protein from the chicken.  Winner, winner, lemon chicken with artichoke dinner!

2.  Cauliflower Crust Pizza {Vegan and Paleo} – Simple, nourishing and satisfying… even if you are aren’t Vegan or Paleo.  But if you ARE Vegan or Paleo, this is a great pizza crust to use when you’re craving something bad for you.  The crust crisps up perfectly, just like regular pizza crust.  It’s a great, healthier alternative to any of your homemade pizzas!

1.   Melt in Your Mouth Tri-Tip Pot Roast – And the numero uno post of 2013 was my Tri-Tip Pot Roast recipe.  This recipe was inspired by my favorite butcher in the area.  It’s amazing what inspiration you can get from a quality product and even better service.  Boom… let this meal fill your belly and warm your bones!

 

Enjoy and have a blessed new year!  I hope your 2014 is full of hope, love and lots of delicious food!

Mexican Breakfast Casserole {Vegetarian}

mexican-bkfst-casserole

Do you ever find yourself with a huge pile of leftover tortillas?  Maybe it’s just me, but I have a tendency to purchase way too many tortillas at the grocery story.  I don’t know why I do this – heck, maybe my subconscious is preparing for a Mexican apocalypse.  At least tortillas are delicious, versatile rounds of flour and lard.  You can use them to make cheesy quesadillas, wrap them around burrito fillings, or fry them up and make a nacho plate or crispy tortilla strips.  You can even replace the bread chunks in your breakfast casserole with tortillas.

Brilliant!

Like many breakfast casseroles, I prepared this casserole the night before to allow time for the tortillas to soak up the egg mixture.  The mixture will seem very runny at first, but fear-not my friends, the casserole bakes to light, eggy perfection.  If you don’t want to wait to eat this, I would allow everything to soak for at least a couple of hours before baking.

I used flour tortillas because I prefer them.  I have not tried this recipe with corn tortillas.  Let me know if you do!

With the cold weather lately, casseroles just seem like the perfect meal to warm you up.   ‘Tis the season for casseroles and soups!

Stay warm out there!

Mexican Breakfast Casserole {Vegetarian}

Rating: 51

Prep Time: 8 hours

Cook Time: 35 minutes

Total Time: 8 hours, 35 minutes

Yields: 6-8 servings

Calories per serving: 345

Fat per serving: 9.6g

Mexican Breakfast Casserole {Vegetarian}

Ingredients

  • 1 cup salsa
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned corn, rinsed and drained
  • 8 or so large flour tortillas, cut in half
  • 1 cup (4-ounces) shredded Mexican blend or Monterey Jack cheese
  • 1 cup low-fat sour cream
  • 1 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs
  • 3 large egg whites
  • Cooking spray

Directions

  1. Combine the salsa, black beans and corn in a bowl. Line 1/3 of the tortillas along the bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup shredded cheese and 1 cup of the salsa mixture. Repeat these layers (tortillas, cheese, salsa) and top with remaining tortilla strips.
  2. Combine sour cream, milk, salt, pepper and eggs; stir with a whisk. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill at least 2 hours or overnight (is best).
  3. Preheat oven to 350°.
  4. Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.
  5. Remove from oven and allow to cool 10 minutes before serving.
http://foodiemcbooty.com/mexican-breakfast-casserole/

Leftover Turkey Frittata For One

turkeyfrittata

I hope your Thanksgiving was filled with a lot of love and warm memories.  I am thankful for my friends and family who make every single day so joyous.  I don’t know what I would do without you all.

Speaking of family, I leave to go home in less than a week!  I am so excited to spend time with my loved ones again.  It’s like an early Christmas present to me.  I wish I could stay longer, but I am out of vacation time at work.  Next year I will do better.  Adding that to the list of resolutions…

My best friend is also pregnant and due in March.  I want to plan a trip out to see her and her brand new baby too.  How exciting is that?  This person I grew up with, laughed over many glasses of wine, cooked many a meals with, is bringing a new life into the world.  Wild!  I love it.

Anywho, here’s a recipe to help you ease into your day.  Lots of great protein, few carbs, and as a previous commenter mentioned, add some tomatoes or salsa for a great detox breakfast!

Happy Black Friday!

Leftover Turkey Frittata

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yields: 1 serving

Serving Size: 1 frittata

Ingredients

  • 2 eggs (I used 1 whole egg and 1 egg white)
  • 1 Tablespoon milk
  • Leftover turkey, cut into bite-sized pieces
  • Green beans, cut into bite-sized pieces
  • stuffing (optional)
  • shredded cheese (optional)
  • salt and pepper, to taste

Directions

  1. Scramble the eggs with the milk in a small bowl. Add salt and pepper to taste. Heat a small, lightly greased pan to medium heat and add the eggs.
  2. Add the turkey, veggies and stuffing and cook until the eggs puff up a bit and begin to cook on the underside (the outer edge of your eggs will be white). Sprinkle with cheese if you are using, then as carefully as possible, flip the frittata in half to create a half circle. Cover with a lid to finish cooking and ensure the inside of your eggs are cooked completely.
http://foodiemcbooty.com/leftover-turkey-frittata-for-one/

Poached Eggs in Salsa

poachedeggssalsa

I imaginee folks in the southwest drench their eggs in salsa on a regular basis.  I didn’t attend the egg and salsa flavor-party until much later in life.  We had all sorts of egg dishes when I was growing up, but never anything with so much flavor and heat like salsa.  It seems like such a simple thing, but salsa just wasn’t on our breakfast table.  More and more I have been adding salsa to my breakfasts – spicing things up with salsa on the side… until now.

Recently, the Mister and I attended a holiday food and craft fair.  We sampled everything from fresh peach iced tea, delicious dips, to handmade toffee!  We loved it all, but this El Fuego salsa really hit us in the kisser.  It was so flavorful and fresh, we couldn’t say no and adopted our own container of it to bring home with us.

salsa

Yum.

We really like Eggs in Purgatory in this household, so I figured, why not try to cook eggs in salsa this time around?  Holy mackerel!  I feel like I should have been doing this since the day I learned how to toast a piece of bread.  This meal is so easy, it seems impossible that it tastes so good.  But it does.  And that’s the miracle that cooking is sometimes.  Because the eggs turn out perfectly and we used such a flavorful salsa, I would even serve this as a nice brunch for guests.  Heck, it makes a great weeknight meal too.

Now the key here is to get some pow-kisser salsa.  I’m not necessarily talking heat here.  I’m talking freshness and flavor.  You really don’t want to have a bland salsa.  So find your favorite salsa, add some eggs and enjoy!

Poached Eggs in Salsa

Rating: 51

Cook Time: 20 minutes

Total Time: 20 minutes

Yields: Serves 4

Poached Eggs in Salsa

Ingredients

  • 1 jar of your favorite salsa (our favorite has black beans and corn in it too)
  • 4 eggs
  • Toast or warm tortillas, for serving

Directions

  1. Heat salsa in a shallow pan over medium heat until it simmers. Make four indentations in the salsa.
  2. Crack the eggs one by one in the indentations. Reduce the heat to low and cover with a tight-fitting lid.
  3. Once the eggs are done cooking, add an egg and a spoonful or two of the tomato sauce into a bowl. Serve hot with toast or warm tortillas.
http://foodiemcbooty.com/poached-eggs-in-salsa/

Slow-Cooked Achiote Pork (Cochinita Pibil)

pibil

The first time I tried this dish was in a hole in the wall Mexican restaurant here in Colorado.  One of those places where you expect strong margaritas, runny, bland salsa and overly salted chips.  I was not expecting to find a gem of an item on their menu, cochinita pibil.  This was a dish fit for royalty.  Tender pork shoulder marinated with spices and wrapped in tender banana leaves, then slowly cooked for hours until the pork falls apart to the touch.

Heavenly.

Our recent move has relocated us near a Mexican neighborhood.  One day I felt like exploring and visited the local mercado.  I was pleasantly surprised to find fresh banana leaves and BAM!  I immediately wanted to make cochinita pibil myself.

After doing some careful research, many recipes I read were very similar and seemed unexpectedly easy.  You can combine your own spices and grind them fresh and I’m sure the flavors will have a bigger POW overall.  I, however, took the easier route and purchased an achiote seasoning pack from my local (American) grocery store.  I placed the banana leaves in a crock pot, set the pork, seasonings and a bit of citrus inside, wrapped everything up and slow cooked it for 6 hours.

As you can expect, the pork turned out tender and flavorful.  We served ours with warm tortillas, rice, and all of our favorite fixin’s – fresh avocado, tangy sour cream, crisp lettuce, diced tomatoes, etc.  Super easy weeknight meal (or Monday Night Football meal in our case!)

¡Cocina feliz! 🙂

P.S.  I apologize for the lack of photos in this post.  Unfortunately as soon as the food was served and the game came on, I didn’t get a chance to take photos of the final product.

Slow-Cooked Achiote Pork (Cochinita Pibil)

Rating: 51

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yields: 6-8 servings

Ingredients

  • 2-3 pounds pork shoulder or pork butt
  • 1/2 of a 3.5-ounce package prepared achiote seasoning (available in grocery stores in the Mexican spice sections)
  • 1/2 cup fresh lime juice (divided use)
  • 1 cup orange juice
  • ½ shot tequila (optional)
  • Salt
  • 1/2 1-pound package banana or plantain leaves
  • 1 large white onion, sliced about 1/4-inch thick

Directions

  1. Place the half package of achiote seasoning in a small bowl, pour in a 1/2 cup of the lime juice, 1 cup orange juice, ½ shot of tequila (if using) and 2 teaspoons salt; use a whisk to work everything together into a smooth, marinade.
  2. If using banana leaves, cut 2 two-foot sections and use them to line a slow-cooker—lay one down the length, the other across the width. Add the meat and pour the marinade over and around the roast. Scatter white onion over the meat.
  3. Pour 1/2 cup water around the meat. Fold up the banana leaves to roughly cover everything; turn on the slow cooker. Slow cook for 6 hours until the meat is fall-off-the-bone tender (the dish can hold on a slow-cooker’s “keep warm” function for 4 more hours or so).
  4. Use tongs to transfer the meat and onions to dinner plates. Spoon off any rendered fat that’s floating over the juices. If there is a lot of brothy sauce—two cups or more—tip or ladle it into a saucepan and boil it down to about one cup. Season with salt if needed, then spoon it over the meat. Serve with your favorites – warm tortillas, pickled jalapenos, sour cream, salsa, avocado, etc.
  5. No Slow Cooker? In a large (6- to 8-quart, at least 12-inch diameter) heavy pot (preferably a Dutch oven), assemble the dish as described, including dribbling the water around the meat. Set the lid in place and braise in a 300-degree oven for about 2 1/2 to 3 hours, until the pork is thoroughly tender. Complete the dish as described. If there isn’t much juice in the bottom of the pan, remove the meat and add about a cup of water. Bring to a boil, scraping up any sticky bits, season with salt, then pour over the meat.

Notes

Source: Rick Bayless, "Mexican Everyday"

http://foodiemcbooty.com/slow-cooked-achiote-pork-cochinita-pibil/

Shepherd’s Pie Soup in a Bread Bowl

shepherdspiebb

Shepherd’s pie is one of those sinful dishes – meat, potatoes and creamy broth.  Definitely a dish that warms the soul.  Of course, we couldn’t just have normal Joe blow Shepherd’s Pie.  Been there, done that.  We had to step it up a notch (okay, a few notches) and pack a sourdough bread bowl with Sheperd’s Pie inspired soup.

Holy moly!

shepherdspiebb2

It’s been unseasonably cold already here.  It’s a bit too soon for my taste, but it makes for perfect soup weather!

Don’t let the pictures fool you – the soup has a wonderful consistency.  The broth can be made creamier if you prefer it that way too.  Most of our broth soaked into the bread bowl immediately (mmmm) but that’s because I choose not to blend the potatoes and stock together this time around.

If you’re looking for something different to make on a chilly night, definitely try this soup!

Warm wishes,

Miss McBooty

Shepherd’s Pie Soup in a Bread Bowl

Shepherd’s Pie Soup in a Bread Bowl

Ingredients

  • 3-4 pounds of potatoes, peeled and cubed
  • 2 containers of low-sodium chicken stock
  • 1 pound ground turkey
  • 1 medium onion
  • 3 carrots, diced
  • 2 stalks of celery, diced
  • 1 teaspoon minced garlic
  • 2 cups frozen corn
  • 1 cup frozen peas
  • salt and pepper
  • 1/2 cup shredded cheese
  • Small bread bowls, tops cut of and insides gutted!

Directions

  1. Chop the potatoes and put them into a pot with the stock. Bring the stock to a boil and cook until the potatoes are tender, about 10 minutes. If you would like a creamier texture to your soup, put everything in a blender at this point and blend everything together until smooth.
  2. Cook the turkey in a bit of olive oil until no pink shows, about 8 minutes. Then drain any fat and set aside.
  3. In the mean time, cook the carrots and onion for about 8 minutes. Add the celery and garlic and stir until fragrant, about 1 minute.
  4. Add the cooked turkey and cooked vegetable mixture to the potatoes and stock. Add the frozen corn and peas. Mix, reheat and add salt and pepper, to taste.
  5. Pour into a bread bowl shell, top with shredded cheese and serve in a large bowl. Enjoy!
http://foodiemcbooty.com/shepherds-pie-soup-in-a-bread-bowl/

Maple Glazed Pumpkin Muffins

pumpkin muffins

I am so excited to share pumpkin recipes on this blog again!  Pumpkin season is my absolute favorite.  Pumpkin spice lattes… pumpkin cream swirl coffee… pumpkin coffee cakes… pumpkin ravioli… pumpkin everywhere!

You’ll have to excuse me if you’re like my boss and do not like pumpkin.  More for us pumpkin lovers then!

If you’re here because you love pumpkin as much as I do, then let’s talk about pumpkin muffins.

pumpkin muffins2

Pumpkin muffins are arguably my second favorite pumpkin baked good after pumpkin pie.  They are moist and fluffy and I can’t help but rip off those crunchy muffin tops (heehee!) and scarf those down before I can even blink.  The batter scared me at first, a bit thicker than I thought it should be.  But after I baked them I quickly realized that the batter was just right.  These muffins are completely fluffy and flavorful.  There really isn’t need for streusel or glaze, but heck, when in Rome right?

The streusel adds that extra bit of sugary crunch that we all love.  Plus the glaze… well, frankly I’m happy I added the maple glaze.  The maple compliments the pumpkin and spices extremely well.  I never knew!  I just might have to add syrup to my pumpkin pie from here on out.  Okay maybe not… but that doesn’t mean I’m not going to try it.  🙂

Cheers!

Maple Glazed Pumpkin Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yields: About 24 muffins

Ingredients

    For the Muffins:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 can (15-ounce) pure pumpkin puree
  • 3 large eggs
  • 2 1/2 cups flour (I used a combination of whole wheat and all-purpose)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • For the Streusel:
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter, softened
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 Tablespoon pure maple syrup
  • 1-2 Tablespoons milk

Directions

  1. Preheat oven to 350 degrees F. Grease 24 cupcake pans.
  2. In a large mixing bowl, beat the butter and sugar until combined, about two minutes. Add pumpkin and eggs, beating until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt and slowly combine until thoroughly mixed (I did this by hand with a wooden spoon). Spoon batter into cupcake tins, dividing evenly (each about 2/3 full).
  3. In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly.
  4. Bake for 17-18 minutes. Remove and cool on a wire rack.
  5. For the glaze, whisk the powdered sugar, vanilla, maple syrup and milk together until desired consistency. Drizzle onto the muffins, allow to set for a couple of minutes and enjoy!

Notes

If freezing, do not add drizzle. Allow muffins to cool and store in an airtight freezer bag. When ready to eat, thaw and make drizzle fresh.

http://foodiemcbooty.com/maple-glazed-pumpkin-muffins/

Muffin recipe adapted from Pinch of Yum and Shugary Sweets blogs.  Let’s call this their Pumpkin Muffin baby.

Curried Potatoes, Spinach and Chickpeas {Vegan}

vegan potatoes chickpeas spinach

I think we all need a little more curry in our lives, don’t you think?  Well we do.  Curry recipes are generally easy to make, just as long as you have all of the ingredients you need, so they’re great for weeknights.  I have to say, this was good on rice but I especially enjoyed it with flatbread.  YUM!  Love me my carbs.

Take THAT hips!

After all, this is a vegan dish.  That means I can eat more flatbread right?

This makes a good amount of curry.  I’d say we could have fed a family of eight.  We ate leftovers until we were saturated with curry since there are only two of us and even though we tried, our efforts failed to feed curry to the cat.  Apparently she only eats succulent beef.

Cats… I tell ya.  It’s a good thing curry is human friendly.

Curried Potatoes, Spinach and Chickpeas {Vegan}

Rating: 51

Yields: 8 servings

Curried Potatoes, Spinach and Chickpeas {Vegan}

Ingredients

  • 1 onion, diced small
  • 1 pound red potatoes (4-5 egg sized potatoes), diced
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated on a microplane
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 1/4 teaspoon cayenne (optional)
  • 2 to 3 teaspoons salt
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, drained and rinsed
  • 10 ounces baby spinach

Directions

  1. Warm a tablespoon of oil in a medium skillet over medium-high heat. Cook the onions with a half teaspoon of salt until they begin to brown. If they pick up some charred edges, even better. Add the potatoes with another pinch of salt and continue cooking until the potatoes are almost cooked through but still hard in the very middle. Clear a little space in the middle of the pan and add the spices with 1 teaspoon of salt. Cook until fragrant, about 30 seconds, and then stir the spices into the onions and potatoes.
  2. Serve hot with rice and/or flatbread.
  3. Add the tomatoes and their juices and bring the curry to a simmer. Stir occasionally. Cook until the potatoes are completely soft and the sauce has reduced and thickened. Stir in the chickpeas, then stir in the spinach in two batches. Taste and add more salt or other seasonings as desired. If the curry looks soupy, let it simmer until thickened.
  4. Remove from heat. Curry can be made up to three days in advance.
http://foodiemcbooty.com/curried-potatoes-spinach-and-chickpeas-vegan/

avocado tomato

Healthy Avocado and Tomato Omelette

avocado tomato omelette

After all of the devastation here in Colorado, we are still in clean up mode.  Areas in the foothills are still in a state of emergency.  A lot of the water around us has receded in our town, but many neighborhoods are still underwater.  We are very lucky.

There are ways you can help if you can.  There are many families left without homes who did not have flood insurance.  Colorado is a dry, wildfire-prone place.  Most insurance companies don’t mention flood insurance when you buy a home out here.  Due to vast burn areas, the land here wasn’t able to soak up the heavy rain we received and thus, flash floods.  You can see some amazing photos of this tragic event here.

As I said before, we are very lucky.  We didn’t have any damage and were able to continue safely drinking our tap water.  We were, however, stranded for a few days and ate whatever we had on hand to get by – mostly junk.  The highways are finally open and the grocery stores receiving shipments again.  I was able to buy some fresh produce.  This is one of the first things I made.

 

avocado tomato

I was craving fresh avocado and tomato – one of my favorite combination of flavors.  I had provolone on hand so I added it to my omelette but mozzarella would be a good, salty cheese to use too.  I have to say, it was extremely satisfying to eat something so light and fresh for a change.  Things are looking up.

It’s funny, this event has physically separated families and loved ones, but somehow has brought this community closer together.

We are Colorado Strong.

Healthy Avocado and Tomato Omelette

Healthy Avocado and Tomato Omelette

Ingredients

  • 3 eggs (1 whole, 2 egg whites)
  • 1 small roma tomato, cut into chunks
  • 1 thin slice of provolone cheese
  • 1/2 avocado, sliced
  • salt and pepper
  • dashes of dry mustard and cayenne (optional)

Directions

  1. Spray a small non-stick pan with non-stick spray and heat it over medium heat. In the mean time, whisk the eggs, salt and pepper, and dry mustard and cayenne (optional) in a small bowl. Add the egg mixture to the pan and turn the pan so the egg coats the bottom of the pan and part of the sides. After you see the edges turn from yellow to white (cooked egg), sprinkle tomatoes around the egg, and add the cheese. Fold the omelette in half, cover with a lid, and lower the temperature to low. Continue to cook until the inside of the omelette is cooked and the cheese is melted, about two minutes. Remove from heat. Top with fresh avocado slices and sprinkle a couple more tomatoes on top and serve.
http://foodiemcbooty.com/healthy-avocado-and-tomato-omelette/

Hoisin Grilled Tofu Skewers {Vegan}

tofuskewers

Summer may be “officially” over but that doesn’t mean the BBQing has to stop!  I’ve been on a skewer kick lately.  For me, skewers are always a favorite at a party because they are simple to put together and are hand held so guests can simply grab one and go.

This was the first time I had grilled tofu on a skewer before and it turned out really well!  The marinade is packed with so much flavor, you don’t need to do anything else with your vegetables except add a bit of salt and pepper.  The tofu really is the star here. Because tofu is basically a blank slate protein, the longer you marinate the tofu the better.  Keep that in mind as you prepare these.

Have you ever grilled tofu?

I hope you have a great week!

Hoisin Grilled Tofu Skewers {Vegan}

Ingredients

  • 1 block extra firm tofu, well pressed
  • 1/2 cup hoisin sauce
  • 1 Tablespoon soy sauce
  • 3 Tablespoons rice wine vinegar
  • 1 Tablespoon lime juice
  • 1 Tablespoon red chili sauce
  • 1/2 teaspoon garlic powder
  • Vegetables (we used peppers, onion, mushrooms and zucchini), cut into large chunks
  • Skewers (soaked, if you are using wooden skewers)
  • salt and pepper

Directions

  1. Slice tofu into one to one and a half inch thick cubes.
  2. Whisk together all the ingredients for the marinade and place in a medium sized ziplock bag. Place the tofu in the the bag and tightly close the bag. Allow the tofu to marinade for at least one hour (the longer the better), turning at least once.
  3. Preheat your grill to medium heat and grease the grate. In the mean time, carefully slide the vegetables and the tofu onto your skewers. Lightly salt and pepper the skewers then grill them for 5-6 minutes on each side. Baste with extra marinade if desired.
http://foodiemcbooty.com/hoisin-grilled-tofu-skewers-vegan/

pumpkin drop donuts, donuts without pan, donut holes

Pumpkin Drop Donuts

pumpkin drop donuts, donuts without pan, donut holes

Happy September!

Do you know what that means?  September means the air is crisper in the morning, school season starts and pumpkin season is just around the corner!  What better way to celebrate pumpkin season than with pumpkin donuts?  These drop donuts taste just like mini pumpkin pies.  Yum!

Now, I don’t have a donut pan so I stick to drop donuts (who needs a donut pan to make great donuts at home anyway?)  Okay, these aren’t gourmet looking by any means but they are rustic and absolutely delicious.  Make sure you have some friends or family members around when you make these, otherwise you’ll eat them all by yourself.  Which, your taste buds will love but your tummy might not.

The most important thing to keep in mind when making drop donuts is to make sure you drop small amounts of dough into your fryer oil.  If you make the donuts too large, the inside will not be able to cook completely and the inside of your donuts will be doughy instead of fluffy.

Pumpkin Drop Donuts

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yields: About 30-40 donuts

Ingredients

  • Vegetable oil for deep frying
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon all spice
  • 1/8 teaspoon ground cloves
  • 1/3 cup canned pumpkin
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Directions

  1. Heat oil for deep frying (375°F).
  2. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, all spice and cloves. Mix pumpkin, milk, oil, vanilla and egg in a separate bowl. Stir into dry ingredients just until moistened. Allow to rest for 5 minutes.
  3. Drop by teaspoonfuls into hot oil 5-6 at a time. Fry 2-3 minutes, on each side, until golden brown.
  4. Drain on paper towels. Mix sugar and cinnamon; roll warm donuts in mixture and serve.
http://foodiemcbooty.com/pumpkin-drop-donuts/

Skinny Eggs Benedict {Vegetarian}

healthy eggs benedict

Hi, I’m Nicole and I am a hollandaise sauce junkie.  I love ordering it in restaurants but I have made some dreamy, creamy, restaurant-quality hollandaise sauce at home too.  More often than not you’ll catch me licking my plate clean, but behind those satisfied eyes lies a face full of guilt.  I feel guilty knowing what I just put into my body.

It’s an internal battle for me.  My tastebuds argue, “It’s soooo good!  Eat some more.  That’s not enough sauce, you should put another gallon on top of those eggs!”  While my heart screams, “What in the world are you thinking?!  I thought you liked me!!”

Because I do love and respect my heart, I thought I would try making a “skinnier” version of this sauce.  I used light greek yogurt and a bit of mayo to accomplish the same mouth feel.  The lemon and the greek-style yogurt add a familiar zing like you would find in a traditional hollandaise sauce.  Although, it’s not perfect and it’s not the quite same as hollandaise, it did satisfy my craving.

healthier eggs benedict

Have you tried a recipe similar to this before?  What do you do to lighten your “heavy” sauces?  Do you have any favorite substitutes?

Enjoy your day!

Skinny Eggs Benedict

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yields: 2 servings

Skinny Eggs Benedict

Ingredients

  • 4 eggs
  • 2 light multi-grain whole wheat English muffins
  • 8 large leaves of basil (or you can use wilted spinach)
  • slices of tomato
  • 1/4 cup lemon low fat yogurt
  • 1 tablespoon light mayo
  • 1/2 teaspoon dry mustard
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • fresh chives (to garnish)
  • 1 tablespoon white vinegar

Directions

  1. Combine lemon yogurt, mayo, dry mustard, salt and cayenne in a small saucepan and whisk gently on low heat until warm and smooth
  2. Fill a medium pot with 2 inches of water and 1 tablespoon vinegar. Bring water to a boil and reduce heat to a low temperature where the water is still consistently boiling but very low; crack one egg into a small dish and gently pour it into the pot, doing the same for each additional egg, one by one. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.
  3. In the meantime, toast the english muffins. Place toasted muffin halves on two plates and top with basil leaves (or spinach) and tomato slice(s).
  4. Carefully remove eggs from the water with a slotted spoon, letting the excess water drain away; place on top of tomato; drop a dollop of sauce on top; garnish with chives and a sprinkle of cayenne.
http://foodiemcbooty.com/skinny-eggs-benedict-vegetarian/

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