Snickerdoodle Sandwich Cookies & Chocolate Mint Crinkle Cookies

Ho Ho Ho! How about some Christmas baking to brighten your day?  I have to admit, I'm not much of a baker. Never have been, and probably never will be. I find cooking much more interesting and exciting, and if I bake, I end up eating all the deliciousness that equals large butts and big thighs. No bueno.

I don't have any Christmas baking traditions, nor do I feel the need to bake during the Holidays, but I can make an exception, especially when a wonderful company like Reynolds sends me parchment paper sheets to try out! Twist my arm! :)

The first recipe I made was Snickerdoodle Sandwich Cookies.  These were a little time-consuming, but the final product was not only impressive to look at, but delicious. I brought these to a dinner party and got many compliments.  My cookies ended up rising more than I really wanted, so the final product was more rounded that flat, but still tasty. I do have to point out that the recipe makes WAY too much frosting. You could easily get away with cutting the frosting recipe in half, and maybe even a third.  The frosting is really thick and hard to beat, so you'll likely need to add in additional milk.  In fact I ended up busting my hand mixer on the icing. Adios mixer, it's been a good 8 years. *sniffles* The icing is also VERY sweet, so you don't want to overdo it.  Resist the urge to put a ginormous mountain of icing between the cookies! 

Using parchment paper really simplified the baking process. I followed the recipe exactly (well, except I used freshly grated nutmeg in a slightly reduced amount because of its potency) and I made sure I rolled each ball the same size (they were 30g each raw, and yes I'm crazy!). This ended up making 36 cookies, so 18 sandwiches.

Chicken Gumbo with Shrimp & Mexican Beef Stew in the Slow Cooker!

It's that time of year! Time to break out the slow cooker and get those soups and stews simmering away. There's nothing more warming and comforting that a nice bowl of soup or stew when the weather gets chilly and the leaves are falling. Reynolds was kind enough to send me a few products to try out, and their slow cooker liners are pure genius!  Using the liners combined with the ease of making dinner in the slow cooker makes for a total effortless meal! There really is no excuse for not having dinner on the table!  

The first recipe I tried out was Slow Cooker Chicken Gumbo with Shrimp.  Not only was it delicious, it was super easy. I made a couple changes: the first was to add in some sliced smoked sausage (I used Butterball Hot & Spicy Red Pepper Turkey Sausage). The smokiness of the sausage really came through the final flavor. Yum!  I also found the consistency to be very thin, so I made a dark roux (with oil and flour) and stirred that in towards the end before adding in the shrimp. My taste-testers loved it, and this is something I'll definitely make again.

The second recipe I tried was Slow Cooker Mexican Beef Stew. Another winner in my book! This one takes sliiiiiiiiiiightly more time to prep because you need to brown the meat separately in a pan first.  You can chop the veggies while the meat is browning, then toss everything in to the slow cooker and off to work you go! The house smells amazing after a long day at work, just when you were thinking you didn't feel like cooking. I made the recipe exactly as written. Next time I make it I'll add some spice, possibly some cayenne pepper or some smoked chipotle powder. This would also be quite delish with a diced fresh jalapeño.

Both recipes will be made again, and I'l be sure to use the slow cooker liners to make cleanup a breeze. Give them a try if you haven't already! Thanks, Reynolds!

Tropical Avocado Fruit Salad with Honey-Lime Dressing

 Ahhh, the familiar richness of the avocado. I. Am. Addicted.  I have to confess that I used to buy avocados with every intention of using them, but I'd let them sit on the counter because they were "weird" (yeah *I* am the one who's weird) and ended up having to toss them. Over the past year or so, I've eaten more avocados than I have in all my years combined! I simply can't stop! I'm perfectly happy slicing one up and sprinkling with a bit of salt or Tajin seasoning and eating it right out of the skin with a spoon. Such a delicious and nutritious treat! I also love them in smoothies. Check out one of my favorite recipes, the Nutty Avocado.

Most people consider avocado to be a vegetable, but it's really a fruit.  It's confused for a vegetable partially because of it's non-sweet flavor and more often than not, it's used in savory dishes like salads and the oh-so-famous, guacamole!  Others have trouble figuring out when avocado are ripe, and I used to be one of those people. General rule of thumb: If it's green and hard, it's not ripe! If it's dark and slightly soft, it's ripe! You can also pull the stem off the end and check the color underneath.

When I was asked to come up with some recipes for the Avocados from Mexico brand,  I decided to challenge myself and come up with a sweet recipe instead of savory.  And alas was born Tropical Avocado Fruit Salad with Honey-Lime Dressing.  This is easy to make with very few ingredients and is perfect for breakfast or a mid-day snack. Even those who claim not to like avocados will gobble this up. You might even sneak the avocados right by them! Click here to see my recipe on allrecipes.com or print it below!  Let me know how you like it!

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Tropical Avocado Fruit Salad with Honey-Lime Dressing

by Foodie Fervor July-8-2014

Enjoy the taste of the tropics with this refreshing summertime treat. Perfect for breakfast, lunch or a nutritious mid-day snack. Also delicious with the addition of strawberries for an extra punch of color.

Ingredients

• 1 ripe avocado - peeled, pitted and diced
• 1 mango - peeled, pitted and diced
• 1 cup pineapple, fresh diced
• 2 tbsp shredded coconut
• half of a 5.3 ounce container Greek yogurt, plain non-fat
• 1/2 lime - juiced
• 1 tsp honey

Instructions

Combine avocado, mango, pineapple and coconut in medium bowl.In a small bowl, stir together yogurt, lime juice and zest and honey. Pour over fruit mixture and mix gently. Serve immediately.

Details

Prep time: 10 mins Cook time: Total time: 10 mins Yield: 2 large servings

Thin Spaghetti with Garlic, Red Pepper and Olive Oil

Some days I need quick and easy. And some days I need a flavorful side to go with chicken or salmon. And other days, well, i just want pasta! My favorite recipes are ones that have few ingredients, but come out tasting like you spent a lot of time or brain cells on them. I introduce to you, Thin Spaghetti with Garlic, Red Pepper and Olive Oil.  Don't you just love recipe names that spell out exactly what's in them!? LOL  Whatever happened to surprises? Shouldn't this have some sort of cute name like Zippy Spaghetti? Spaghetti with a Twist? Aunt Joan's Crazy Noodles? (I don't have an Aunt Joan, FYI)

Onward...

You only need pasta, olive oil, garlic, red chili pepper flakes, parsley and Parmesan cheese for this one folks! If you have a mandolin, this would be a good time to dust it off and use it to cut the garlic into thin, even slices. Watch those digits!

This is a Barilla recipe I found on allrecipes.com, my fave recipe site. Give it a try, I think you'll like it too! It's easily customizable for even the pickiest eaters. Personally, I added more garlic and red pepper, but tailor to your own preferences by omitting the pepper or substituting other fresh herbs. Tons of possibilities here!

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Thin Spaghetti with Garlic, Red Pepper and Olive Oil

by Barilla June-22-2014

Thin spaghetti tossed with garlic, olive oil, red pepper flakes and grated cheese makes a quick and easy weeknight meal.

Ingredients

• 1 box (16oz) thin spaghetti
• 1/3 cup olive oil
• 3 garlic cloves, sliced
• 1/3 cup fresh parsley, chopped
• 1/4 tsp red chili pepper flakes
• 1/4 cup Parmesan cheese, freshly grated or shredded

Instructions

1. Bring a large pot of water to a boil. Cook pasta according to package directions, saving 1/2 cup pasta water.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; sauté 2 to 3 minutes.
3. Immediately add hot pasta to skillet. Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.
4. Transfer to a serving platter or bowl.

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 4 servings

Chia rhubarb jam

Rhubarb Chia Jam

 Those who know me, know I am obsessed with rhubarb. I just can't get enough. Unfortunately, it's only available in Spring and Summer. When Spring rolls around, I go on the prowl to find some.  Growing up, we had some growing in our backyard, and I remember mom giving us each a small dish of sugar. We'd cut ourselves a stalk and dip the end in the sugar, take a bite, swallow, repeat.

I bought a couple stalks yesterday with no plan in mind.  Last week I had bought some for the purpose of making strawberry rhubarb syrup for an alcoholic bevy idea I had. THAT didn't happen. After I cooked the rhubarb/strawberry mix, I ended up eating it all. Whoops. This time I promised myself I wouldn't inhale it all in one sitting.

I love jam, but it can be a hassle. I don't normally stock pectin in my pantry, and I don't want to mess with jars and the whole canning process.  I've been on a chia seed kick lately, which makes an excellent thickener, so I thought, why not make rhubarb jam?!

This one's super simple. Chop up rhubarb until you have about 3 cups (this took me 3 medium stalks). Throw into a pot with 1/4 cup of water.

Next, add in 5 tbsp of pure maple syrup. Yes, pure. None of that god-awful fake stuff. I'm sure Aunt Jemima was a nice lady, but c'mon, get real. Not necessary, but I also like to add 3/4 tsp vanilla extract.

Cook the rhubarb, stirring occasionally, for about 10-12 minutes, or until rhubarb is soft and broken apart and most of the water has evaporated.

Take the pot off the heat and stir in 2 tbsp of chia seeds. Let cool. THAT'S ALL SHE WROTE FOLKS! Yes, it's really that easy.

This makes about 1.5 cups of jam.  It keeps in the fridge for 1-2 weeks, but if you're anything like me, it won't last that long.  Excellent on toast, stirred into yogurt or oatmeal, or whatever the heck else you might think to do with rhubarb.  Interestingly enough, the chia seed ends up making it look like strawberries are mixed in.  Enjoy!

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Chia Rhubarb Jam

by Foodie Fervor June-14-2014

Making jam can be tedious, especially the canning process. Make this quick, no fuss rhubarb jam in under 15 minutes from start to finish!

Ingredients

• 3 cups rhubarb, chopped
• 1/4 cup water
• 5 tbsp pure maple syrup
• 3/4 tsp vanilla extract
• 2 tbsp chia seeds

Instructions

1. Place rhubarb in medium pot with 1/4 cup water and maple syrup. Simmer over med-low heat, stirring occasionally, for about 10-12 minutes or until rhubarb is soft and water is absorbed. 2. Remove from heat and stir in chia seed. 3. Let cool and pour into 2 small jars.

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 1.5 cups

Meat-Lover's Slow Cooker Spaghetti Sauce (Slow Cooker)

I have to admit, I'm a spaghetti sauce snob. I was raised on the best of the best. My mom had her own recipe, perfectly simmered for hours and full of meat and veggies. My grandma had her own recipe, and so did all my aunts. Each and every one was fantastic, although I'm biased towards my mom's. None of those wimpy, thin sauces you often see in restaurants.

I love making her sauce, but I don't always have the time to devote to it, so I found a recipe for Meat-Lover's Slow Cooker Spaghetti Sauce on allrecipes.com. My interest was immediately peaked, given the great reviews and the "Meat Lover" part of the title.  Being raised on meat-heavy meals, I expect my spaghetti sauce to be pretty hearty. 

I personally didn't think there was enough meat in here to warrant a Meat Lover title, so I upped the amount of sausage to a half pound. It still could have used more. Next time I will add in another full pound of ground beef/pork mix, shaped into meatballs and cook them in the simmering sauce to absorb all the flavors.

Here are the changes I made to the recipe. I added in:

• 1 shredded zucchini
• 2 shredded carrots
• 1/2 diced green pepper
• 8oz sliced fresh mushrooms

Because the veggies were cut so small, they were barely noticeable (not that that's a good or bad thing), but they added a whole other dimension of flavor.  I also didn't really see a need to use both Italian Seasoning, then later on use each of those herbs individually. I'd recommend just skipping the Italian Seasoning altogether, and just adding in about 1/2 - 3/4 tsp of whatever herbs you'd like, be it basil, marjoram, oregano, rosemary, and/or thyme.

Because I am watching my calories and carbs, I chose to serve this over spaghetti squash. Did you know that 1 cup of spaghetti squash only has 31 calories and 7g of carbs VS 1 cup of pasta which has 221 calories and 43g of carbs!!!

Although I prefer my mom's recipe for sauce, I'd definitely make this again. It makes 8 servings, and it's perfect for dinner and a couple lunches, and freezing half for later use.

Mazola Corn Oil - Part of a Heart-Healthy Lifestyle?

Today is a special day for me. It marks exactly one year since I started my "Get Healthy" journey. I have done this by exercising regularly and logging my food in the My Fitness Pal app on my phone. I have lost 60lbs and have kept it off. My journey has turned into a permanent lifestyle, one that has made me healthier than I have been in years.
 

Having an unhealthy diet may contribute to your risk of heart disease, so it's very important to take care of your body and what you put in it. Did you know that corn oil lowered LDL cholesterol by 10.9% compared to extra virgin olive oil’s 3.5% reduction, making corn oil more effective? Corn oil is naturally rich in phytosterols, compounds that block the absorption of cholesterol. In recent years the push has been towards using olive oil in everything because olive oil was thought to be much healthier. With this new study, it's nice to know that using corn oil is just as good, if not better than olive oil. Corn oil is also more versatile because of the higher smoke point. Learn more about the healthy benefits of cooking with Mazola® Corn Oil here.

What I really enjoy about using corn oil is that it's nearly flavorless, unlike olive oil, so it won't overshadow or impact the overall flavor of your dish. I made two FABULOUS recipes this past week using Mazola® Corn Oil that are sure to wow your family and guests too!

The first was Sweet & Spicy Salmon with Grapefruit Salsa. This is a really impressive meal, worthy of a fine restaurant price. I would definitely make this again to impress guests. It comes together quickly and is packed with flavor. I loved the combination of flavors...the buttery salmon with the slightly spicy rub was a perfect match for the tartness of the ruby red grapefruit salsa. Next time I will grill the salmon instead of baking it in the oven because I love anything cooked outdoors on the grill! This is a very colorful, summery dish that screams casual backyard BBQ as much as it does upscale indoor dinner party. If for any reason anyone in your household cannot have grapefruit because of drug interactions, feel free to substitute blood oranges, mango, or even pineapple.

 

The second recipe I made was Pork Carnitas with Cilantro Tomatillo Sauce. I have to admit I was skeptical of this one. The flavors and cooking method do not scream carnitas to me. Carnitas are normally braised or roasted as a whole pork shoulder/butt, then shredded and served. In this method, you cut the meat into small cubes and simmer it. Because the pieces of meat are so small, no shredding is required - and in fact it'd be pretty tedious trying to shred such small pieces.

 

This is basically a shortcut way to have pork tacos if you don't want to wait hours for traditional carnitas, but don't let the shortcut fool you! The flavor is AMAZING. Do not substitute any other cut of pork for the pork shoulder. The pork shoulder, because it is fattier, lends so much flavor to the overall dish. The fat renders down and all the flavors come together in a perfectly-spiced, melt-in-your-mouth meal. The Tomatillo "Sauce" (which should be called a salsa - it's definitely NOT a sauce) comes together very quickly in a matter of minutes. The only thing I'd suggest adding is a sprinkle of salt.

 

 

 

For more delicious recipes, check out the Mazola® Recipe Collection on allrecipes.com.