Coffee coated Beef Tenderloin!

I know what you're thinking... Coffee... HUH? Yeah... that is what I said when my dad suggested this concoction. I thought he had a little too much wine. But guess what? It was divine! I never would have thought coffee could add such amazing flavor to beef!

Try it out... it won't disappoint!

Coffee coated Beef Tenderloin

4 lb beef tenderloin - cooled to room temperature

1/4 cup olive oil

1 heaping tablespoon coffee - ground

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

1 heaping tablespoon of herbs de province (or Italian seasoning)

1 teaspoon Hungarian paprika - and as my father says... "not all paprika is created equal, so try to get Hungarian"

Directions:

1. Preheat oven to 375 degrees F

2. Place beef in roasting pan and poor olive oil over meat. Create a dry rub with the herbs and coffee and rub all over meat. Coating each side generously.

3. Turn skillet to very high heat, and pan sear, sealing each side. About 2 min for each side.

4. Place meat back in oven roasting pan and place in oven for 15 minutes for Medium Rare.

5. Let sit, covered in foil, for 10 minutes. Slice and Enjoy!

Roasted Tomatoes and Mushrooms

My dad saw this recipe on the food network. We modified it a bit but you the regular recipe is below. We only used one type of mushroom and we used dried Thyme. It turned out absolutely amazing. I would recommend it to anyone!

1/4 cup extra-virgin olive oil, plus some for drizzling
4 large garlic cloves, peeled and then thinly sliced
2 pints grape or cherry tomatoes
Salt and freshly ground black pepper
1/2 pound crimini mushrooms, stemmed and quartered
1/2 pound shiitake mushrooms, stemmed and quartered
1/2 pound button mushrooms, stemmed and quartered
4 springs fresh thyme
1/2 cup white wine
Flat-leaf parsley

Preheat oven 425 degrees F

Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.

Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.

Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving. Go ahead and give them a stir, add the dried thyme and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then.

Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.

Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.

Frittata!!!

Today, my parents came over early for my son's first Christmas. This is a guest post from my favorite chef... my dad!

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This Christmas I came over my daughter's house and we had a beautiful Frittata!

12 eggs

3 egg whites

1 tablespoon butter

turkey sausage

1/2 container of low fat ricotta cheese

2 tablespoons Italian seasonings

salt and pepper to taste

1. Preheat over to 350 degrees. Put the turkey sausage in a seperate skillet until done. Remove and drain on paper towel.

2. Whisk egg whites and ricotta cheese in sepereate bowl.

3. Melt butter in another (large) pan and cook until firm. Add sausage in handfulls and top off with ricotta cheese.

4. Bake in oven for 5 mintutes or until egg is firm. Flip to broil for 5 minutes or until brown.

Remove from oven, slice and serve!

Peanut Butter M&M's cookies!!

Wow is all I can say. These cookies are truly divine! Remember when they made peanut butter M&M's? Ok... these are like those, but in a cookie! Bottom line...they rock!

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips

Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level teaspoons onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

Gingerbread!!

This recipe is from my favorite chef. He is my cousin, Nick, and he is a graduate of the CIA - the Culinary Institute of Amerca. I am so happy to have re-connected with him and to be sharing recipes. Hope you all enjoy!

Gingerbread!

1 1/2 cups water

1 cup molasses

1 teaspoon baking soda

4 ounces butter

1 cup brown sugar

1 egg

1/2 teaspoon salt

2 teaspoons ground ginger

1 1/4 teaspoon cinnamon

pinch of ground cloves

2 1/2 cups flour

1 tablespoon baking powder

Pre heat oven to 350 degrees

1. Bring water and molasses to a boil and remove from heat. Add baking soda. Use a bigger pot than needed because the baking soda will cause the water to froth. Set aside.

2. Combine all ingredients from salt down.

3. Cream butter and sugar together until light and creamy. Add the egg and incorporate into butter mixture.

4. Alternate molasses mix and dry ingredients a little at a time until all is incorporated.

5. Butter and flour a large baking dish. Add the gingerbread batter and bake for approx. 30-35 mintues.

Serve with stewed apples and vanilla ice cream.

Yum Yum!!!

Chicken Pot Pie

Weight Watchers Style!!

Hubs and I love this recipe, and the band members were equally thrilled. Basically, men love this recipe and woman love that it is low fat! Score one for both teams!!

1 pound skinned, boned chicken breast halves, cut into cubes

1 (10 3/4 oz) can reduced-fat, reduced sodium cream of chicken soup - I used cream of mushroom and it came out wonderfully!

1/2 cup low fat buttermilk

1 (1o oz) package frozen vegitables, thawed

1 (8 oz) baked potato, peeled and diced

1 (2 oz) jar diced pimiento, drained

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 (15 oz) package refrigerated piecrusts

Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray; add chicken, and cook 2 minutes, stirring often. Add soup and buttermilk, stirring well. Bring to a boil and over medium-high heat; stir in mixed vegitable and potatoes. Make sure you watch it and stir frequently because the cream of soup and the chicken tend to stick. Also, after the potatoes became soft, the broth was a little thick for our liking, so we added a little chicken broth to make it creamier. Or, you could par boil the potatoes beforehand and then add.

Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in pimiento, salt and pepper, remove from heat.

Place piecrust on a baking sheet coated with cooking spray. Bake at 400 degrees for 8 minutes or until lightly browned.

Gently slide baked piecrust over mnixture in skillet.

Enjoy!!

Cranberry Pecan Biscotti!!

I found this on the amazing Lacey's blog! They look so amazing, delicious AND easy. Right up my alley blog.

Cranberry Pecan Biscotti!

- 3/4 cup dried cranberries or cherries

- 3/4 cup pecans

- 2 cups all-purpose unbleached flour

- 1/2 teaspoon cinnamon

- 2 teaspoon baking powder

- 2/3 cup sugar

- 1/3 cup butter

- 2 eggsBeat

Add butter on medium speed for 30 seconds.

Add 2 eggs and beat on medium until well combined.

Using a wooden spoon, stir in contents of jar just until combined.

Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle.

Each loaf should be about 9 inches long and 2 inches wide.

Bake at 375°F for 25-30 min or until a toothpick inserted in the center comes out clean.

Cool on sheet for 1 hour.

Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet.

Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp.

Transfer to wire rack to cool.

Thanks again Lacey. This looks amazing!

Penne A La Vodka!

The amazing D.A.R created this amazing recipe. I am so lovin' it!

Enjoy!!

Pasta, Booze, and Cheese...my favorites
Since there was much request for my penne alla vodka, I thought I'd finally share it. It is seriously too easy to make, but looks and tastes like you spent the day in the kitchen. Serve it with warm crusty bread and a salad. Oh, and the leftovers? Taste even better! This is a family recipe, coming from my godmother. She married into a very large Italian family and her mother in law demanded that she learn to cook "the proper way" before she got married. She is, hands down, the best cook I've ever met. I just try to do this recipe justice!

Ingredients:
28 oz can crushed tomatoes
4-6 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes (I just add a palmful, I like it spicy!)
1/4 cup chopped fresh parsley (or 1 tablespoon dried)
2 tablespoons vodka
1 /2 cup heavy cream
Fresh basil (I chop up about a handful)
1 tablespoon butter (optional, but highly recommended)
1 box of penne (I use whole wheat)

Directions:
1. In a large pot, boil salted water and cook penne about 10-12 minutes.
2. In large, deep saute pan, heat olive oil on medium.
3. Saute garlic until soft, do NOT burn! If you burn it, throw it out, clean your pan and start over.
4. Add tomatoes and red pepper, cook down about 15 minutes.
5. Add parsley and vodka, cook alcohol out--about five minutes.
6. Add cream and basil, turn down heat.
7. Finish with a tablespoon of butter to make the sauce silky smooth. This step is optional, but well, I've never met a dish that wasn't better with butter.
8. Toss in pasta, top with parmesan and serve!

This makes a ton. Z and I can eat it for two dinners and usually a lunch. Keep in mind though, that he is 6'5. And, I am a carb addict. So, it may stretch a bit more with your family!

~D.A.R

Thanks D.A,R you rock!!!

Chili!!

Last night was Halloween and we made a pot of chili for about 14 people.

I cut the recipe in half and because it turned out so amazing, I thought I would share this recipe with all of you!

Chili!!

2 lbs ground beef (85/15)

1 can of red kindey beans - preferrably the one in the chili spices

1 can of sweet corn

1 cup of favorite salsa - preferrably blended (to keep the consistency better)

4 cans of crushed tomatoes

2 tbs paprika

2 tbs cumin

2 tbs chili powder

2 tbs cayenne pepper

red pepper flakes - depending on how hot you like it

black pepper

salt

Season raw meat with spices, salt and pepper.

Brown meat half way and drain some grease out of pan. Add tomatoes and salsa and let simmer for 30 minutes.

Drain and rinse corn and kindey beans. Add to chili and let simmer for another 30 minutes to an hour.

Serve hot with Fritos and cheese. Enjoy!

Parmesan Encrusted Pork Loin

Hubs created this recipe and it is AWE-SOME!!

Parmesan Encrusted Pork Loin

2 1/2 to 3 lb pork loin

1 cup parmesan cheese

1/2 cup of fresh rosemary - chopped

2 to 3 cloves fresh garlic

salt and pepper to taste

1/4 cup olive oil

Mix herbs, cheese, garlic, salt and pepper with olive oil to a wet rub.

For Rotisserie on grill: Place pork loin on pole and pat rub generously onto meat. Turn Grill to high. Let Rotisserie for aproximately 1 hour and 15 minutes or until Pork reaches an internal temperature of 160 degrees. Place cookie sheet under pork and let excess oil and herbs fall ilnto that. Every 20 minutes baste with excess oil and herbs. When pork is finished, cover with foil and let rest for 20 minutes.

For Baking: Place pork loin into a roasting pan deep enough to catch drippings. Coat with run generously. Bake on 375 degrees for aproximately 45 minutes to an hour or until the internal temperature is 160 degrees. Basting every 20 minutes with excess oil and herbs. When pork is finished, cover with foil and let rest for 20 minutes.

Enjoy!!

Pumpkin Bread!

This pumpkin bread is Divine! I can't say it is low in calories, but it is well worth the extra lbs for the taste. It is absolutely melt in your mouth good!

3 1/4 cups all-purpose flour (they make one that is specifically for bread)
2 teaspoons baking soda
2 teaspoons ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1 cup chopped walnuts (optional)
1 1/2 teaspoons salt
2 teaspoon ground cinnamon
3 cups white sugar
1/4 cup brown sugar
2/3 cup water
4 eggs

Grease and flour three 7 x 3 in pans and preheat oven to 350 degrees.

Add flour, sugar, baking soda, salt and spices into large bowl and stir. Slowly, in a mixer, add pumpkin, water, oil, eggs and nuts. It is best to use a whisk until adding the walnuts, right before, switch to a dough hook. Poor into each baking tin and sprinkle brown sugar on top.

Bake approximately for 1 hour.

*You can also make this low fat, by using applesauce instead of oil (either use half applesauce and oil, or all applesauce), and you can use splenda and egg whites.

Wild Mushroom Ravioli with Basil Pesto

First, I bought these awesome Organics mushroom and cheese ravioli. I followed the directions and simmered them for 5 minutes and they were cooked to perfection.

For Pesto:

Take 20 - 30 fresh basil leaves

1/2 cup olive oil

2 cloves of fresh garlic

2 tablespoons pinoli nuts (pine nuts) or almonds

First, wash basil leaves thoroughly and let dry on paper towel.

Then, chop garlic and add pine nutes/almonds to chopper. Once basil leaves are dry, add half with half the olive oil. At first the mixture will look chunky, like this:

Finally add the rest of the basil and the olive oil, the pest will be much creamier, such as this:

Then, taste (because it can be spicy) and add to pasta.

A fantastic dinner for one, or for a group. The pesto sits well, so feel free to make it in advance!!

Pork Stir Fry

Pork Stir Fry!

I tried this recipe last night and it was quick and easy! It is great for a weeknight after work!

1/3 cup lite soy sauce

1/4 cup sesame oil

2 tablespoons Worcestershire
sauce

1/8 cup packed light brown
sugar

3 green onions, chopped

4 cloves garlic, crushed

1 1/2 tablespoons Asian chile
paste

1 1/2 teaspoons pepper

4 Boneless pork chops - cubed

2 cups brown or white rice

1 package mixed vegatables - red peppers, green beans, broccoli, and carrots

RECIPE:

Heat Wok on high and add oil.

Create sauce with soy sauce, Worstechire, brown sugar, green onions, asian chile paste and pepper. Add cubed pork to sauce and let marinate for 20 minutes.

Cook rice in seperate pot.

Add pork to wok for 15 minutes, then add vegitables, stirring contstantly. Finally add rice and some sauce.

Golf Cake!

Today my dad turned 55 and he is an avid golfer. I saw this on a girl's blog, but I can't remember where. Hers turned out a little better, because I think she was a baker, but I did what I could.

All I did was take yellow cake mix and made cupcakes.

Then, I iced the cupcakes in plain old white icing.

I took 7 cupcakes, put them in a circle, added green sprinkles to 6 of them and then wrote Titleist in the middle.

It is supposed to be a golf ball in a hold :)

Apple Stuffed Pork!

Well folks, it has taken me a while to get back in the swing of things with a little one around, but I have! And damn, did I come out swingin'!

This recipe is FAN-TASTIC!

3 tablespoons olive oil

1 large onion, chopped

2 Granny Smith apples, peeled, cored and chopped

8 fresh sage leaves

2 cups thick-cut white bread cubes, crusts removed

1 egg, beaten

2 tablespoons butter

Salt and pepper

1/2 to 1 cup chicken broth, plus more if needed

1 (3 pound) pork loin roast, butterflied

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened.

Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin.

Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.

Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan.

Roast the pork in a preheated 325 degree oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing.

Garnish with apples and fresh herbs

Pasta Pronto!

Yes folks, I know I have been gone for sometime, but I have an excuse... I had a baby boy! He is a wonderful addition to our lives but he has put a damper on the cooking. So tonight, my dear old dad cooked a delicious Pasta Pronto. A fast and easy summer pasta dish!

2 tbsp olive oil

2 garlic cloves

1 lb Shrimp

1/2 lb Sea Scallops

1/2 Orange Roughy or (for a more cost effective substitute) a firm white fish - cut into bite size pieces

8 Clams (in the shell)

8 Mussels (in the shell)

1 can San Marzano tomatoes

3 tbsp of half and half cream

1 cup fume blanc wine

Italian Flat Leaf Parsley

Oregano (from the garden) finely chopped

Basil (from the garden) finely chopped

1 lb angel hair

Heat olive oil in medium heat and add garlic. Be careful not to over cook garlic or burnn - if you do, you must start over. The garlic will become bitter and it will overpower the taste of the dish.

Add sea scallops and cook for 2 min on each side. Then, add shrimp, clams and mussels. Stir occasionally. The clams and mussels are done when they open. If they don't open, throw them out, they are not good. Add orange roughy.

Boil Pasta and cook as per package.

Strain tomatoes, retaining a little juice, and cut into chunks. Add tomatoes to fish and stir. Add half and half and wine. Let simmer for 5 minutes. Add parsley and Oregano and give it one last stir.

Drain Pasta and mix together with sauce and fish.

Enjoy!

Blueberry Lemon Muffins!

Blueberry Lemon Muffins!!

1 1/4 cup all purpose flour

1/2 cup superfine sugar

2 tsp baking powder

pinch of salt

2 eggs

1/4 cup butter, melted

3/4 cup milk

1 tsp vanilla extract

1 tsp grated lemon rind

1 tsp lemon juice

1 1/4 cup blueberries

1. Preheat oven to 400 degrees F, and grease 12 muffin tins or use paper liners.

2. Sift flour, sugar, baking powder and salt into a large bowl and set aside.

3. In another smaller bowl, lightly wisk teh eggs until blended. Add the melted butter, milk, vannilla extract, lemon rind and juice, and stir well until thoroughly combined.

4. Make a well in the dry ingredients and pour in the egg mixture. Using a large metal spoon, stir until the flour is just moistened and incorporated, but not unil the mixture is smooth.

5. Gently flold the blueberries into the mixture witha metal spoon until they are evenly distributed.

6. Spoon the mixture ino the tins, leaving room for the muffins to rise. Bake 20-25 minutes. Leave to cool for 5 minutes before transferring to a wire rack.

Enjoy! These are Delicious!!

Signature Apple Pie!

After many attempts and many recipe's... I have finally come up with my signature Apple Pie!

*I bake my own crust, just becaue it makes it so much more homemade, but you are more than welcome to buy 2 pie pre-made pie crusts!

Signature Apple Pie

Flaky Pie Crust - Double recipe for 2 pie crust

1 1/4 cups all purpose flour

1/4 teaspoon salt

1/2 cup shortening, chilled (this is very important) *Also, I like to use butter flavored vegitable shortening

3 tablespoons ice water

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 3 tablespoons ice water over flour. Toss mixture with a fork to moisten.

2. Gently gather dough particles together into a ball. Wrap in plastic and chill for at least 30 minutes before rolling.

3. Roll out dough, and put in pie plate.

Apple Pie

2/4 cup white sugar

1/4 brown sugar

2 tablespoons all purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon lemon zest

6 cups thinly sliced apples. Cored and peeled. (I like Fiji the best - they stand up to the heat and stay a little crisp)

2 teaspoons lemon juice

1 tablespoon butter

1. Preheat oven to 425 degrees F

2. Mix together the sugar, flour, cinnamon, nutmeg and lemon peel

3. Line one crust in a 9 inch deep dish pie pan. Layer 1/2 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle lemon juice and dot with butter.

4. Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with butter for a glazed appearences (if desired.)

5. Bake at 425 degrees F for 40 -50 minutes.

Amazing grilled fish!

I saw this recipe on the biggest loser and after being pregnant for 34 weeks, I sympathize with those contestants!

I am always trying new ways to squeeze in healthy dinners to my potato chip cravings :)

Amazing grilled fish!

1 bunch of Italian flat leaf parsley

1 half large tomato

1 lemon

2 fillets of Tilapia or other white fish

2 tablespoons of olive oil

Lemon/Pepper to season fish

1. Heat grill or oven to 350 degrees.

2. Poor 1 tablespoon of olive oil over fish and season with lemon pepper. Set aside

3. Chop Italian parsley, and tomato. Cut lemon in half.

4. Place fish on grill (with tin foil so it doesn't fall through) or in oven for 2 min on each side.

4. Heat non-stick pan to medium-low, add tomato and cook for 1 min. Add parsley and juice lemon. Cook for 1 more minute stirring occasionally.

Place fish on rice and place the parsley mixture on top. Enjoy!

Spinach Dip!

Yummm! Since being pregnant I have become a salt wench! All I want are salty foods! So, since I eat more potato chips than I care to admit, I thought I would share with you my mom's famous and awesomely easy Spinach Dip!

Spinach Dip!

1. package frozen spinach (de-thawed and drained well)

2. 1 package onion soup mix

3. 1 16 oz tub, fat free sour cream

In order to drain spinach, the easiest way is to take the de-thawed spinach, wrap in a cheese cloth or towel and twist over the sink. A green liquid will poor out and you will be left with very dry spinach.

Mix all ingredients thoroughly and keep cool. Enjoy!!



It doesn't look all that appetizing but it is darn good!

Chocolate Chip Oat Cookies

So, today I was in the mood for something sweet and warm. My dad bought me this awesome cookie book for Christmas, The COOKIE book, and I found this awesome recipe.

I only had whole wheat flour, and no brown sugar, so I had to use all white sugar, but it turned out amazing!! *Now... when using whole wheat flour you need to understand that is soaks up more liquid than the white flour.

1 cup plain (all purpose flour) or 3/4 cup whole wheat flour.

1/2 teaspoon baking soda

1/4 tsp baking powder

pinch of salt

1/2 cup butter or margerine (at room temperature, diced)

1/2 cup refined sugar

1/2 cup soft light brown sugar

1 egg

1/2 tsp vanilla extract

1 cup rolled oats

1 cup plain (semisweet) chocolate chips.

1. Preheat oven to 350 degrees, F. Lightly grease two or three baking sheets.

2. Sift flour, baking soda, baking powder adn salt into mixing bowl and set aside.

3. With an electric mixer, cream together the butter or margarine, and the sugars. Add the egg and vanilla and beat until light and fluffly.

4. Add the flour mixture and beat on low speed until thoroughly blended. Stir in the rolled oats and chocolate chips. The dough should be crumbly. Drop heaped teaspoonfuls on to the prepared baking sheets, spacing dough about 1 inch apart.

5. Bake for about 15 min until just firm around the edges, but still soft to touch in the center. Transfer cookies to wire rack and leave to cool.

Enjoy!!

Whole Wheat Peach Pancakes

Whole Wheat Peach Pancakes!

1/2 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 tablespoons unsalted butter (melted)
3 tablespoons brown sugar
1 1/2 cups milk Fresh peaches

In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Let rest for 2 hours.

Heat griddle. In the meantime, slice peaches thinly. Spoon pancake mixture onto the griddle. The sliced peaches should be added immediately. Flip once.

*I substituted blueberry's for peach (since it is March) and I used all whole wheat flour. They turned out really good!

3 Bean Salad

3 Bean Salad:
1/2 pound fresh green beans, washed and cut into 1/3
2 rounded teaspoons Dijon mustard
2 teaspoons sugar
1/4 cup red wine vinegar, eyeball the amount
1/2 cup extra-virgin olive oil, eyeball the amount
1 (15-ounce) cans red kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/4 cup flat-leaf parsley, chopped
Salt and freshly ground black pepper

In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve.

Since I am currently diabetic I have deleted the sugar and it taseted juts fine. It was a little tart, but overall very good!

A great snack....

Well, if you like Garbanzo beans (aka chickpeas). Just for the record it is totally vegan and/or vegiterian.

Since I have random blood sugar, it decides to spike or drop at any moment, I always need to have snacks (packed with protein) so I don't collapse :)

This one I found in a cook book and I love it!

1 lemon (depending on juice and how much lemon flavor you love!)

4 sprigs fresh dill or rosemary

2 tablespoons olive oil

1 can chickpeas

Mix lemon juice, dill (chopped or torn) and olive oil in small bowl. Drain and rinse chickpeas. Poor chickpeas in bowl and mix thoroughly. If you like more a bland flavor, add more olive oil. If you like the tartness of the juice, add more lemon. I

This serves as a great side dish with shrimp, or by itself as a protein filled snack!

You can also make double the batch and stick it in the fridge for a couple of hours. I would recommend you not leave it maranating for more than 3 hours, as the acidity of the lemon will turn the chickpeas hard.

Enjoy!

Amazing Salmon

So... last night I was in dyer (sp?) need of protein. I have eaten like crappy ever since getting back from NY. I am talking Pizza, french fries and all around badness! So I looked up a grilled salmon recipe and it turned out amazing!

Take your salmon filet (with the skin on) and lay on a cutting board. Heat your grill (outside or in) to High and while the grill is heating mix marinade.

Marinade:

2 tablespoons Dijon mustard

3 tablespoons good soy sauce

6 tablespoons good olive oil

1/2 teaspoon minced garlic

1/2 teaspoon honey (I added this, because after we made it, both hubs and I wished it were a little sweeter) I would say add the honey and then taste the marinade. You can always add more if you like :)

Pour half the marinade on salmon and let sit for 10 min. After the 10 min and the grill is hot, place the salmon, skin side down on grill and cook for 4 - 5 min. Then flip to other side for another 4 -5 min. When salmon is removed from grill the middle will be slightly raw. That is ok! Add the left over marinade and cover with foil. Let stand 10 min.

Serve hot!

Butternut Squash Soup!

So I found this great website off of 20 something bloggers and I thought I would just give you a link. I haven't actually tried this recipe but it looks really good. Especially on a cold day like today!

Check it out!

http://www.wearenotmartha.com/2008/01/butternut-squash-soup.html

Thanks again girls, at We are Not Martha!