Frozen Yogurt: Tastes-Like-Pinkberry Recipe

The other night Matt and I decided to be ambitious and make some frozen yogurt. I had never made it before and was surprised that is was, well...yogurt that is frozen.

It really is so simple to make. We found the recipe on 101 Cookbooks and loved it!

photo via 101 cookbooks

photo via 101 cookbooks

Heather's notes: I only put in 1/2 teaspoon vanilla and it tasted delicious! Also, we didn't have an ice cream maker so when it was in the freezer, we stirred it every 15 minutes or so until it was the right consistency.

Brussels Sprouts: Braised vs. Roasted

I received a question yesterday via Formspring and this is what it said:

"I want to try brussel sprouts...I know you recently had them - how were they cooked? I am nervous about it.."

I'm so glad you asked! A few weeks ago was the first time I'd ever tired them. My cousin Ashley made them and let me taste a few. It was so delightful! That week I went out and bought a bag of frozen ones myself. They've been sitting in my freezer ever since...until yesterday.

I did some research and apparently you can steam, braise, fry, boil, roast, and bbq brussels sprouts. The ones I tried that Ashley made were roasted. I knew that I liked that method, but wanted to make sure, so I roasted and braised two batches at the same time so I could get an accurate taste test. Here were the recipes...see the end of the post for the results.

roasted

Roasted Brussels Sprouts:

Preheat oven to 350 degrees. put foil on a cookie sheet (for easy clean up, of course). put as many frozen brussels sprouts as you want on the cookie sheet. drizzle with some extra virgin olive oil. Sprinkle with salt and pepper....not too much salt though (I made that mistake!).

Put cookie sheet in the oven for about 15 minutes, then move the sprouts around on the sheet and bake for another 15 minutes of until soft.

Enjoy!

braised

Braised Brussels Sprouts
(recipe from America's Test Kitchen)

1 tablespoon unsalted butter
1 small shallot, minced (about 1 tablespoon)...i used green onions
salt
8 oz. small brussel sprouts, stems and ends trimmed, discolored leaves removed, and halved ( I just used frozen and defrosted them a little)
3/4 cuo low-sodium chicken broth
pepper

1. Melt the butter in a 10 inch nonstick skillet over medium heat. Add the shallot and 1/8 teaspoon salt, and cook until softened, about 2 minutes. Add the sprouts, broth, and a pinch of pepper and bring to a simmer. Cover and cook until the sprouts are bright green and almost tender. 7-10 minutes.

2. Uncover and continue to cook until the sprouts are tender and the liquid is slightly thickened, 3-5 minutes. Season with salt and pepper to taste and serve.

And the winner is:

ROASTED!

The reason why I liked the roasted better was because it came out with nice crispy sides and brought out more of the sprout's flavor. The recipe was more simple too, and although the cook time was a little longer than braised, it was worth the wait.

The braised wasn't bad, but I didn't like that it was lacking the browned, almost caramelized edges that the roasting gives. It was slightly too juicy for me.

Spaghetti With Lemon And Basil

*This is for all you "I can't cook" people out there...you can do this one! I promise!

Remember that amazing cookbook I was talking about? Well we've already used it like 3 times this week. I'm already becoming extremely attached. Anyway, we made the best recipe last night! It was so simple and full of flavor. Make it this weekend! It won't disappoint!

photo source
I really wish I took a picture of the real thing...this photo doesn't cut it. So sorry! You'll see when you make it though!

Spaghetti With Lemon And Basil
serves 2

To measure spaghetti without a scale, bundle it into a tight, round bunch and measure the diameter with a ruler; 1/2 pound of spaghetti should measure 1 1/4 inches. The flavor of this dish depends on high-quality extra-virgin olive oil, fresh-squeezed lemon juice, and fresh basil (I didn't use fresh..I had dried).

Ingredients:

1/2 pound shaghetti
salt
1/4 cup extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice plus

1 teaspoon grated lemon zest
1 garlic clove, minced to a paste (do this by mincing very small, then drag the side of the knife over the minced garlic over and over again to create a paste)
1 ounce parmesan cheese, grated (about 1/2 cup)
2 tablespoons shredded fresh basil (I just used dried)

Directions:

1. Bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

2. Whisk olive oil, lemon juice, lemon zest, garlic, and 1/4 teaspoon salt together in a bowl, then stir in the Parmesan cheese until thick and creamy.

3. Add the olive oil mixture, butter, and basil to the pasta, and toss to combine, adjusting the sauce consistency with the reserved cooking water as desired. Season with salt and pepper to taste and serve.

America's Test Kitchen: Cooking For Two

I'm a cookbook kind of person. I love love love them! I get all of my cooking inspiration from cookbooks. This week I got America's Test Kitchen: Cooking For Two in the mail from my dear friend Annie. All throughout the book it gives you special tips and tricks to make your meal even more delicious!

All of the recipes look absolutely divine and I can't wait to dive in and try out every single recipe! Thanks Annie!

Does anyone have this book? What's your favorite recipe in it?

Lava Flow Recipe

I have a friend. Her maiden name is Bitsy Bell (real name...her mom's name is Silver Bell, which is equally as awesome). She worked at the bar at Turtle Bay Resort and showed me how to make their specialty drink, Lava Flows. She would come home from work and all of us room mates would have a little party and drink them all the time! They were crowd pleasers, that's for sure! Oh, how I miss those days.

Anyway, I made these tonight with the 14-15 year old girls from Church and it was so fun! You've gotta try it!

(These are usually made with alcohol at the fancy-pants hotels, but I don't drink, so we're going virgin on this)

Here's Bitsy's recipe. If you know her, just read it with her Kermit, TX accent. Oh how I miss that accent!



Aproximate Ingredients:

46 oz pineapple juice
40 oz coco lopez
1 pint half and half
ice
frozen strawberries in syrup
2 tablespoons water
clear cups
straws

It's really easy but my measurements aren't exact. It's one part pineapple juice to one part coco lopez (cream of cocnut, it's in a can.) Usually it takes about three cans of coco lopez to one big can of pineapple juice. Then you add half and half until it turns white. So I'd say about 1 pint of half and half. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it's at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn't, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup.

Yummy additions:
Blend a banana in with the pina colada. That's my favorite way of having it.
Blend and friut in with the pina colada. That's how T-Bay makes all their smoothies.
Cut a pineapple in 4 sections around the core. Take one section and cut in half length-wise. Make a 1/2 inch insertiondown the length of the section. Cut width-wise in 1 inch sections. you can use this to go on the side of the glass. We also put a marichino cherry with an umbrella and poked it into the pineapple.

Chili's Southwestern Egg Rolls

I love it when Matt tells me what to make for dinner.

Sounds weird, huh? Well he's usually happy with anything so it's hard to decide what to make under such broad terms. Last week Matt called me from work in a hasty manor and said, "Heather! WHY haven't we made Chili's Southwestern Egg Rolls?!". "I don't know...I didn't really know how passionate you felt about them, Matt", I replied.

A few minutes later Matt left work, picked up the ingredients to make the goods, dropped them off at home, and went back to work. I loved it.

These things are so good that we made them twice last week! Yep...deep fried and all. I think I can say it's honestly one of the best recipe's I've ever made in my entire life. With that being said, here it is:

(sorry, I didn't take any pretty photos so I grabbed this one from the web. We cut them in half, on a diagonal like they do in the restaurant)

photo via here

I forbid you to make these and eat them without the dipping sauce. They must be eaten with it or they just won't be the same

*Oh, one more thing...don't feel like you have to sit down and eat them all nicely and everything. We waited for 30 seconds for them to cool, then scarfed them down standing over the sink while the next batch was frying. It's the best way to eat them.*

Serves 5 (I highly recommend doubling the recipe)

Ingredients:

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black bean, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

DIPPING SAUCE
1/4 cup smashed fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper

Directions:

Preheat barbecue grill to high heat.

Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. (I just boiled the chicken..it's easier).

Lightly salt and pepper each side of the chicken while it cooks.

Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

Dice the cooked chicken into small cubes and add it to the pan.

Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

Cook for another 4 minutes.

Stir well so that the spinach separates and is incorporated into the mixture.

Remove the pan from the heat and add the cheese.

Stir until the cheese is melted.

Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.

Spoon approximately one-fifth of the mixture into the center of a tortilla.

Fold in the ends and then roll the tortilla over the mixture.

Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls.

Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.

While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees.

Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

Garnish the dipping sauce with the chopped tomato and onion.

Chunky Avocado Salsa

A few years ago I had this at a party and fell in love. I loved it so much that I asked for the recipe and have made it dozens of times since. It is SO GOOD! It's really easy to make, too. It's the perfect dip for any party! Thanks Jen, for the recipe!



1 medium tomato

2 avocados

1 cup of sweet white corn (I get a frozen bag from Costco)

1 Bushel of green onions

1 can of black beans
, drained
Garlic Pepper (I never have this, so I leave it out)

Garlic salt w/ parsley

Tapatio Sauce



Place drained black beans and corn into a large bowl. 
Dice up the tomato and green onions and add them in the bowl.
 Season with the garlic pepper, garlic salt and tapatio sauce to taste. 
Mix everything around and then taste it to check seasoning.

 Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).

Under Pressure: #1: Lentil Soup

I'm feeling ambitious. Last week I vowed to start doing one pressure cooker meal a week. Have you ever used a pressure cooker? I hadn't until a few years ago when I saw my mother-in-law using a strange, loud pot with a sealed lid. Eventually I inherited one (circa 1968) from her and I am in love...LOVE with it. I must admit I was freaked out by it the first few times I used it. I would leave the room while matt would open the lid, in fear of my body exploding from the pressure.

Now that I got the hang of it, it is more wonderful than a crock pot...yes, you heard me right. MORE WONDERFUL THAN A CROCK POT. Why? Because it cooks a meal in like 10-20 minutes that would take hours normally take 2-3 hours, at least. It's true magic.

Another reason why I love my pressure cooker is because you can just throw random ingredients into any recipe and it still tastes like the best meal in the world. Love, love, love.

A lot of people don't know anything at all about pressure cookers. I didn't either. But I promise you, it will change your life for the better. If you have questions about them feel free to ask!

Oh, and make note- when I make the recipe I will review it at the bottom of the post. I will be honest so that you'll know if you want to make it or not. I promise.

image credit

Now on with the show! Under Pressure #1:

Lentil Soup
Serves 4

Ingredients

1/2 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon ground cumin
4 cups vegetable broth (I used chicken broth)
1 cup dry lentils, rinsed and picked
2 bay leaves
5 ounces fresh spinach (optional) *I put it in...really great!
salt and pepper

Directions

1. In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
2. Add the carrots and celery and saute for a minute or two.
3. Add the ground cumin and stir well.
4. Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
5. Cook for 20 minutes.
6. Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
7. Remove the bay leaves.
8. If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
9. Season with salt and fresh ground pepper to taste.

*Review: Exceeded my expectations! Extremely flavorful. Hearty. I really liked this recipe and would recommend it to anyone.

English Toffee

I was always hesitant to make English Toffee because it always seemed difficult to make. I decided to try this recipe that I got from a friend at Church, and it's one of my favorite treats to make now! It only takes like 15 minutes, max. It's DELICIOUS and simple! A definite crowd pleaser! Perfect treat for Valentine's Day! You need to try it!

image source

English Toffee

1 C. sugar
1/4 tsp. salt
1/2 package chocolate chips
1/2 C. finely chopped walnuts
1 1/2 C. butter
1/2 tsp. vanilla

First, chop nuts and spread half on the bottom of the cookie sheet. Have your chocolate chips measured and ready. Stir and cook the butter, sugar and salt in a sauce pan over medium-high heat until light brown. Stir fast for 5-10 minutes. When it reaches the right color (dark carmel) remove from heat and add vanilla. Pour over the chopped nuts and spread out as best you can with a knife or spatula. Next, pour chips on and spread to melt. Sprinkle the remaining nuts onto melted chocolate. Refrigerate. When cool, take a knife; place the tip into the toffee and break into desired pieces. Store in refrigerator in closed container.

*You can also freeze this candy to eat later!

Maple-Walnut Cupcakes

So I know that cupcakes are way "in" right now, and sometimes it seems a tiny bit overkill, but they are still delicious (Lyn, ignore this post...I know you don't like them :)

I just couldn't help but salivate over this Maple-Walnut Cupcake that I saw on Martha. Looks SO SO SO delicious!

Nainano Squares

TRUST ME, YOU WANT TO MAKE THESE!

My mother-in-law is just filled with endless tricks and treats in the kitchen. Here is one of her all-star holiday recipes. Make it for your New Years Eve party! They'll be a hit!

They're super easy to make, and there's no baking involved!

(sorry for the ghetto picture...it was all I had!)


Nainano Squares

the crust:

2 c. graham crackers, finely crushed
1 c. coconut
1/2 c. finely chopped nuts (I used walnuts)

1 stick butter, melted
1/4 c. sugar
5 Tbsp. cocoa powder
1 1/2 tsp. vanilla
1 beaten egg

Mix graham crackers, coconut and nuts in a bowl. Set aside.
In a second bowl, mix the butter, sugar, cocoa powder, vanilla and beaten egg.
Combine graham cracker mixture with the cocoa powder mixture. Press into bottom of 9x13 glass baking dish.

the filling:

2 c. powdered sugar
2 Tbsp. dry vanilla pudding (from box)
1 stick softened butter
3 Tbsp. milk

Combine all ingredients until smooth. Spread over crust and chill for at least 2 hours. *chilling is essential!*

the top:

2 oz. unsweetened or semi-sweet Baker's chocolate
2 oz. sweetened chocolate chips (I think I use a little more than 2 oz. though)

Melt chocolates together. *note, make sure to melt it over low heat or it will burn very fast! I made this mistake!
Spread chocolate mixture over chilled filling. You must do this quickly, as the chocolate hardens very fast.

*Score or cut dessert into squares (or rectangles...whatever) before chilling, otherwise the chocolate topping will break unevenly when you go to cut and serve.

*This dessert tastes best when it is served chilled, right out of the fridge.

Enjoy!

Candy-Striped Cookie Sticks

I found these divine-looking cookie sticks on Martha Stewart and am SO tempted to make them! Has anyone made these? Are they good? Are they difficult?

Have A Wintery Weekend!

Mull some spices this weekend! It' SO good! Go here to see my favorite packaged mulling spices. YUM!

Handmade Christmas: Hot Chocolate Cone

This little project would be great for neighbor gifts! Sometimes I get carried away with making tons of treats and goodies for the neighbors, when really it's nice to just keep it simple. Here's how you do it:



Hot Chocolate Cones

Ingredients:

3/4 cup cocoa mix
2 (6x2") cone-shaped cellophane bags (available at party stores)
2 clear rubber bands (or clear hair ties)
Scissors
1/4 cup mini chocolate chips
3/4 cup mini marshmallows
1 large red gum drop

Directions:

Pour the cocoa mix into one of the bags. Close the bag with a clear rubber band, then trim the end of the bag 1 inch from the rubber band.

Place the cocoa filled bag into the second bag and flatten it's top so the end doesn't stick up.

Layer the chocolate chips and the marshmallows, then top with the gumdrop. Secure the bag with the other clear rubber band.

recipe via Disney Family Fun

How Do YOU Do-Up Your Turkey?

So I was on Martha Stewart's website today and realized there are more ways to prepare a turkey that my mind could even imagine!

How do you cook your Thanksgiving turkey? Do you have a "secret" that you could share? I'd love to hear, and I'm sure there are others out there who are curious too!



Perfect Roast, Maple Roast, Roasted Brined, Salt-and-Pepper Grilled, Roast Turkey with Quince Glaze, Turkey with Fruit and Nut Stuffing, Herb-Roasted, Rolled Turkey Breast with Sausage-Pecan Stuffing, Deep Fried

White Chicken Enchiladas

Made this last night. Best decision of my life! (ok, that's a little dramatic, but it really is life-changing). It will change your life, and your pant size. I'm okay with that.

Photo via Pioneer Woman

Mummy Pizza

A few days ago I saw this on a blog (I'm SO sorry I can't remember exactly where...if it's you and you're reading this, let me know!) and thought it was the cutest thing I'd ever seen! Originally when I saw it the creator made it on halved mini baguettes or french bread, which was so so so cute! This picture will have to do! Maybe I'll be making this tonight...you can see how it's made HERE.

*Note: I found the blog I was looking for! Thanks Amy!

family fun

via Looking Through The Wright Lens

Invisible Pops

These adorable things would be great for a Halloween party!

Coconut Ghost Treats?

Yes please! I can almost taste that buttery, marshmallowy flavor just by looking at this picture! I personally would cover the whole dang thing in coconut, though. You can find the recipe on the Rice Krispies site.

Night Owl Cookies

These cookies are so cute! I think I'd have a hard time eating them...at first.