I drank too much coffee...

Have you guys ever made cucumber water? It is so easy and amazing! I'm amazed anyway- drinking it right now, going to keep it on hand all summer!
Instructions: Slice up a cucumber and a lemon, put it in a pitcher of water in your fridge- keep adding water as you go- it really is that easy, and the flavor is really intense!

I am getting ready to launch some vintage items in our Etsy shop and I'm so excited! I actually don't want to sell them, but then again I do- it's a conundrum. You need to go check them out.

Also I'm super excited about how photographic the new color in my living room is!

Oh and I'm in LOVE with the freezer paper stenciling we did for craft night- the girls made some great things!

Well, those are the things I'm high on for now- have a great weekend!

Emmy


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Parmesan Tilapia

This was a delicious and super simple recipe.
Basically mix mayo, butter, parmesan cheese, lemon juice and herbs together, spread over some tilapia fillets and broil until brown and bubbly. Seriously delish!

Emmy


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PB&J Popcorn

Peanut butter is amazing! Did you know this? I love it for so many reasons, and this is another one for the list: PB&J popcorn (recipe from here)

Get 2 mugs:
In the first one combine a heaping spoonful of PB and a cube of white almond bark.
In the 2nd mug combine a heaping spoonful of grape jelly and a cube of white almond bark.
Microwave mugs, stirring often until melted.

Pop a bag of popcorn-WARNING: be sure to remove un-popped hulls!
Separate popcorn into 2 bowls.
Toss peanut butter mixture with half of the popcorn and jelly mixture with the other half.
Pour out onto waxed paper to set.

Pour into a big bowl and settle in for a delicious treat perfect for a movie night or bonfire!

On a side note PB mixed with almond bark is also a delicious coating for pretzels!

Have a yummy Thursday!
EmmyPin It

Thai Style Stir-Fry

This recipe was a result of what I happened to have in my fridge and my recent craving for peanut sauce. My husband was IN LOVE! Which is always a mark of success in my eyes.

Sometimes I'm like, "This is so good, don't you think? Don't you like it, huh, huh, huh????" but in this case he was smitten from the get-go and I didn't have to fish for any compliments.

He actually was the one who made me take a picture of it.

I'm going to share my secrets with you this once:

Ingredients-

chicken breast

bell peppers- I used those little sweet snack size ones

mushrooms

green onions

garlic

carrots

1 can pineapple

cilantro

cooked rice

sauce:

peanut butter

olive oil

pineapple juice

soy sauce

Asian style chili sauce

Start by cooking your chopped carrots in a little water because they wont cook up as fast as the rest of your veggies. Once the carrots are tender add some oil to your skillet, add the chicken and cook until done, add garlic, peppers, mushrooms, pineapple and onions. Once the veggies are tender top with chopped cilantro.

In a saucepan melt 1/2 cup peanut butter with 1/4 cup olive oil (I would have used sesame oil if I had it- YUM) 1/4 cup soy sauce, pineapple juice out of a can of pineapple, and 1/2 cup of Asian style chili sauce. Heat until thick and warm. 

Top rice with stir fry and top that with sauce- sprinkle some more cilantro on top, BAM! It's so good. I have come to the conclusion that cilantro and peanuts are meant to be together forever. 

I would like to apologize for my recipe writing skills- the amounts and ingredients are all so optional that I don't feel like writing it in stone. This is really just a general structure for a delicious meal! Noodles would have made it OUT OF THIS WORLD!

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Sea Salt Maple Bacon Chocolate Bark

I made this for the hubby for Valentine's Day but you really could do it any time of year. I'm thinking it will make a good addition to my Christmas treat repertoire. Recipe originally from prudent baby. A few years ago my friend and I made chocolate covered bacon for a wine tasting party- which is basically what it sounds like- so good!

This is so simple but so gourmet- my kinda recipe!

ingredients:
1/2 bag semi-sweet chocolate chips
5 strips maple bacon
a sprinkling of sea salt

Melt chocolate in a double boiler (In case you are unaware, a small pot of water with a glass bowl set on/in it makes a great double boiler). While chocolate is melting cook bacon- you want it crispy crumbly! Drain bacon on paper towels. Once it is cool, crumble bacon- chop up the stubborn pieces. Stir bacon into melted chocolate. Pour mixture onto waxed paper and spread out. Sprinkle top with sea salt (not too much). Put in fridge until hardened.

variations:
You can use dark, semi-sweet, or milk chocolate chips depending on your preference.
Add as much or as little bacon as you like.

Try this fun gourmet treat, you'll love the sweet, salty combo- after all, bacon is meat candy!

Emmy



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Banana Chai Smoothie

This is my version of something I had at a coffee shop in town. You could make this really sweet or less so depending on if you are looking for a healthy breakfast/snack, or if you're wanting a tasty treat. Using frozen fruit in place of ice makes smoothies much creamier- especially banana! Plus who doesn't end up with brown bananas that no one wants to eat?

6 oz brewed chai tea, chilled
1 frozen banana
1/2 cup greek yogurt- plain
1 tsp vanilla
1 Tbs honey

Blend together- add ice if you want it thicker.

Variations-
If you used vanilla yogurt you can skip the honey and vanilla.
Vanilla carnation instant breakfast would add more protein and you could also skip the honey and vanilla.
Nonfat dry milk powder is a great protein source to add to smoothies without the cost of health food/supplement store protein powders.

yum-o!
Emmy

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Tuscan White Beans with Rosemary Polenta Bread

 

As you may or may not know I am a dietitian. This recipe is a take off of a meal one of our interns made for a cooking class. I really liked it because so many of the interns had made some variation on a chicken breast- BORING! I think if you want people to eat healthy foods you need to stop shoving boneless skinless chicken breast down their throats. OK, off my soapbox.

 

In the original recipe the bread and the beans were separate- but I like to cook them together to make a delicious casserole!

 

To make the beans:

2 cans canellini beans rinsed- or use dry beans if you like, really any white beans will work
1 10 oz can diced tomatoes- or use fresh if you like
2 Tbs olive oil
2 Tbs chopped fresh sage
2 cloves minced garlic
salt and pepper to taste

Mix all ingredients together and pour in a 9X9 baking dish

To make the polenta bread I cheated and used jiffy cornbread mix made according to package directions and stir in 2 Tbs fresh or dried rosemary.

Pour the cornbread mixture over the beans and bake until cornbread is golden brown.

Serve with sauteed zucchini- with more garlic of course. There's no such thing as too much garlic in my opinion.

The rosemary in cornbread is really amazing- you should try it on its own as well!

wishing you a full tummy,
Emmy


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Pomegranate Brussels Sprouts

Steam brussels sprouts in a covered pot until tender, let water evaporate off. Add a dash of olive oil to brown the sprouts. Add salt and pepper to taste and a pinch of thyme. Meawhile toast some raw almonds in a dry skillet. When brussels sprouts are done, top with almonds and a handfull of pomegranate seeds. What a lovely dish!

EmmyPin It

Cranberry Ginger Chutney

Love this stuff! Original recipe from here

1 cup water
1 cup sugar
1/2 apple cider vinegar
a 2in pc of ginger finely minced
1 bag cranberries
2 peeled cubed apples

Combine ingredients in a pot, bring to a simmer, cook until reduced and thickened- about 30 minutes.

Enjoy on turkey or bread, I ate it mixed into some greek yogurt- delicious!

Linking with peacoats and plaid today!

EmmyPin It

spinach balls

This is a holiday favorite at my in-laws, don't expect to have any of these bad boys left over- original recipe from here.

2 (10 oz) frozen chopped spinach, cooked and drained
1 sm. onion minced
2c pepperidge farm stuffing mix (blue bag)
1/2 c. grated parmesean cheese
4 eggs, slightly beaten
3/4 c melted butter
1/2 tsp thyme
dash of garlic powder

Combine ingredients. Chill 15-20 minutes. Form into 1 in balls. Bake at 350 degrees for 15 minutes. Better make a double batch! Just sayin...

linking up at keep calm, and pin me!
EmmyPin It

Back Shelf Cocktail

Much like its predecessor the top shelf cocktail, the back shelf cocktail is what you make when you crave a refreshing libation but don't have anything and are hence forced to get creative.

The shelf being referred to here is the back of your refrigerator shelf where you scrounge around and find an ancient bottle of margarita mix from Cinco de Mayo circa 2009. You then reach in and find a can of your husband's Busch light- hey we're all on a budget, right?

Put them together and what do you get? Wait for it....

Busch-light-a-rita! Ta-Da! Delicious AND low calorie, it is a win-win folks.


EmmyPin It

Pie Pops 2 ways- sweet and savory

Pie pops are so cute, easy, and versatile, but sweet AND savory? Oh yes!

Today we are making gooseberry pie pops and chicken pot pie pops.

Supplies needed:
frozen packaged pie dough
popsicle sticks
pie filling- use your own recipe- or a canned version

Directions:
Cut pie dough into circles- I used a baby bottle with a wide mouth, but use whatever you have. Place a small amount of filling in the center of a dough circle. lay a popsicle stick in the center, and top with another disk of dough. Crimp the edges using a fork. Brush tops with egg wash. Sprinkle the sweet version with cinnamon sugar. Bake on an ungreased cookie sheet in a 350 degree oven until golden brown.

Tips:
Not much filling fits, so use filling sparingly.
Use leftover filling to make small pies and stick in your freezer for a later time.

How great would these be as an appetizer for the holidays? Personally I know the Hubbs isn't a big sweets person, but chicken pot pie is a different story, so he is all about this creation!

Linking with: tutorial Tuesday, show me what ya got, handmade Tuesdays, Terrific Tuesdays, and Tuesday To-Do

Hope you try this and love it!
Emmy

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Pumpkin Spice Coffee DIY

I was lamenting to my mother that I didn't buy the pumpkin coffee grounds at Dunkin Donuts because I didn't want to pay $8 for a small bag of coffee. 

Apparently my mother has been keeping a secret and has never shared it with me:
Spices in your coffee grounds!

Like duh!

So to make a full pot of coffee I put 2 Tbs of pumpkin pie spice in my coffee grounds (I added a little extra cinnamon and nutmeg too).

Doing this means you can have pumpkin coffe without using any processed creamers. I add half and half and sugar- voila! Pumpkin spice coffee!

Delish!

Linking with live laugh rowe, house of hepworths, and a glimpse inside today!

EmmyPin It

Russian Tea

Who doesn't love a nice hot cup of goodness as the weather start to cool off?

My mother in law usually makes this stuff for me around this time of the year. It is called russian tea, it is hot and citrusy and cinnamon spicy. YUM!

Ingredients:
3 Tbs lemonade mix
1/2 cup orange drink mix (Tang)
1/3 cup instant tea
1/4 cup sugar
1/4 tsp cinnamon
1/8 tsp ground cloves

Mix all ingredients together and store in an air tight container. To make, mix 1-2 tsp per cup of boiling water.

I've added new items to my Etsy Shop! Check them out!4

EmmyPin It

Peach Cinnamon Rolls

I started making these when Jim and I started dating. I was making him all kinds of goodies almost everyday. Needless to say we both got chubby so I don't do that anymore, but this was one of the best creations I came up with.
I recently decided to quit my job to become a stay at home mom, so I got excited, put on an apron, and got into the baking groove!

Ingredients:
basic dough
1/4 cup butter
1/2 cup sugar
2 Tbs cinnamon
1 cup chopped fresh peaches

Directions:
First, make the basic dough and roll it out.

  

 Then brush with butter and cover with cinnamon and sugar. 

 

 

Evenly distribute your peach chunks over the dough. You really need to use fresh peaches for this. canned peaches do not have the amazing sweet/tart/tasty flavor you need for these! mmmmm!

 



Roll up and slice. I use a little trick to cut them: grab a piece of floss or thread, run it under your roll of dough .........

Cross the ends of the threads and pull tight, it cuts nice slices without smashing the roll flat like a knife would. Continue slicing down the roll.

 

Place in a 9X9 dish, cover and let rise. Bake at 350 for 35-40 minutes.

 

I glazed these with peach jam, but you could use a frosting instead, your choice.

 

 

Yummers! You could do this with apples or pumpkin too!

 

Linking up with yesterday on tuesday, michelles tasty creations, a glimpse inside, and live laugh rowe!

 

Emmy

 



 

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Pizza Dough

I am famous (if I do say so myself) among my friends and family for my homemade pizza. Homemade dough makes all the difference and it is so easy to make! The smell alone is worth making it!

1&2. proofing, 3. dough ball, 4. Rolled out dough

 

Ingredients:
1 pk active dry yeast
1 cup lukewarm milk
1Tbs sugar or honey
pinch of salt
3 cups of flour

Directions:
Mix together yeast, sugar, salt, and water and let sit until it has bubbled up (proofed). After this start incorporating your flour. Depending on the weather it may not take all of the flour so add it a little at a time. Once the dough is pliable but no longer sticky turn it out onto a flat dry surface dusted with flour. Knead the dough, place it in a bowl coated with olive oil and cover with a damp towel. Leave the dough to rise until it has doubled. Punch it down and repeat if you desire- not sure if this makes a difference, I never do it... ;)
finally roll or stretch your dough to your preferred thickness and place it on your pan.

Top it however you like. I use olive oil instead of pizza sauce, and the rest is up to you!

Linking with pincushion creations today!

EmmyPin It

Spring Roll Salad

I love spring rolls from Thai or Vietnamese restaurants with peanut dipping sauce... you know the ones I'm talking about? I have been planning to make some for, like, ever, but it is intimidating because I dont know how to use the rice paper wrappers, so I had the stellar idea to put all of the ingredients that are in the rolls into a salad.

Ingredients:
Lettuce
carrots
bell peppers
mint
cilantro
basil
peanuts
sesame oil
baby shrimp

Dressing:
peanut butter- 1/2 c
sesame oil- 1/4 cup
garlic- 1-2 cloves
rice wine vinegar- 1/4 cup
soy sauce- 2 Tbs
red chile- 1 tsp
lime juice- 2 Tbs

Mix together dressing- toss over salad and enjoy!

Tips: I used canned baby shrimp- not good, so use regular shrimp when you make this recipe. I bought my herbs at the farmer's market and the mint was actually lemon balm, so smell you herbs when you buy them so you get the right thing.

This is a delcious and healthy treat!

Linking up with nap time crafters for the friday favs link party.

Happy Friday,
EmmyPin It

casserole + cupcakes = caring!

Last week I got the priveledge to meet a beautiful addition to this world- Baby Nora!

Babies are so precious and sweet- but they take it out of you. I know from my maternity leave and other recent events in my life that sometimes a meal cooked by someone else can make all the difference.

In preparation to visit my friend and her new baby I made a few recipes- now I should give a disclaimer that these recipes are not approved by Emily the dietian. Normally I wouldn't recommend cooking with prepared spice mixes, canned soups, and processed potatoes- but on the other hand- those are all the ingredients to a good casserole. So moral of the story- make these a sometimes food not an always food and get off my back already!

I should also mention that both of these recipes came from a friend of mine who is also a dietitian, so blame her.

First we have French Fry Casserole:

 Ingredients:
1lb ground beef
1 sm bag frozen veggies
1/2 bag frozen french fries
sm can cream of mushroom soup
1pk onion soup mix
1 c cheddar cheese

Directions:
Press ground beef into bottom of a 9X13 casserole dish, sprinkle soup mix over top.
Layer on veggies (I use broccoli) and french fries. Pour mushroom soup over the top then top with cheese.
Bake at 325 degrees F for 1 hr covered, then uncovered for 15 minutes to brown.


Next, Southwest Cornbread Casserole

Ingredients:

1lb ground beef

sm can tomato soup

1 bell pepper

1 onion

2 Tbs salsa

package cornbread mix- mixed according to directions

Directions:

Brown ground beef in a skillet. Once cooked add onion and pepper until softened. Stir in salsa and tomato soup. Pour into a 9X13 dish and pour prepared cornbread mix over top. Bake at 350 degrees F until cornbread on top is done, approx 30 min.

To serve top with cheese, sour cream, and hot sauce- at least that's how I like it!

If you plan on taking someone some food anytime soon, go ahead and whip up some cupcakes too- you can't lose. But save yourself some energy and use a mix!

Laters!

Emmy

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Spinach Mac 'n Cheese

Tonight for dinner I whipped up a delicious treat! I found the original recipe here, but I adapted it a little. Originally it was meant to make individual mac n' cheese cups, but since I just wanted to make regular mac 'n cheese I left out the eggs which were meant as a binding agent.

Overall I found this to be a really easy recipe for mac 'n cheese, why would you even need the boxed stuff??

Ingredients:
4 c cooked whole wheat macaroni
1 T butter
1 T flour
1 c skim milk
1 garlic clove, minced
6 oz sharp cheddar cheese, shredded
1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry
Salt & pepper to taste
Directions:
1. In a sauce pot, melt the butter.
2. Add the flour, and whisk until starting to brown.
3. Stir in the milk and garlic and raise the temp to bring the mixture to just under a boil.
4. Add the cheese and whisk mixture together until thoroughly combined.
5. In a large bowl, combine the pasta, spinach, cheese sauce,  and salt and pepper.

Love the addition of spinach for extra vitamins/fiber. Plus in my eyes adding a vegetable means it can be a one pot meal- which means less dishes- BONUS! I didn't even add any salt and it didn't need it, so healthy!

Try it, you'll like it
EmmyPin It

superbowl snack success

Superbowl snacks were a joint effort in our house this year. My husband will use any excuse to smoke something- so he was more than happy to whip up these stuffed jalepenos. They need a special name but as of now we will call them "smoked, cream cheese stuffed, bacon wrapped jalepenos" That doesnt work does it? hmm.....                                                      

 Ingredients: jalepenos, cream cheese, and bacon.

1. Cut jalepenos in half

2. fill with cream cheese

3. wrap with bacon

It takes about 1lb of bacon per lb of jalepenos, and probably 6 oz cream cheese. Stick a toothpick through them to hold them together. Jim soaked his hickory chips in beer and used charcoals to set up the smoker. He then smoked them for about 2 hours.

.......and voila!

Bacon is so beautiful, they call it meat candy for a reason. Somewhat labor intensive but worth it, especially if you have someone else doing most of the work. I think trying some more gourmet fillings would be great, maybe some herbed cheeses, or something sweet like dates, yum!

My snack choice: lemon chow

Discovered via pinterest this is a lemon version of the traditional peanut butter/chocolate treat. Check out the recipe here.

 I had never made the other version before, but this was very easy. I only made a half batch and it was plenty. Lemon desserts are so refreshing and delish! If you like lemon bars you'll love this.

On an unrelated note, I was recently notified that picnik.com is shutting down April 19th, which is very sad, but until that time they are allowing everyone to use all the website's features for free- including the premium features that were reserved for paying members in the past. It is a really great website. I will be sad to see it go.

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