Hey everybody, what are you all up to?
I'm totally getting excited for spring- I just CAN"T believe it's almost here!!!
I mean, I've never been so excited for spring in all my life- green trees, grass, daffodils, sweet- smelling air, getting out of the house, - FREEDOM!!
This past winter has been so long and I've been cooped up in the house doing stuff because it's too darn cold to go outside more than once a day- okay, okay, you get the point- I know I should stop venting to all of you about my rough life- lol.
anyway, I love spring, it's my favorite season and I am really pumped for March & especially April, my all-time favorite month of the entire year:)
Anyhow, I've got some great recipes to get you in the spring spirit and end a glorious, but long winter.
For breakfast yesterday, I made Giada's Egg Wrapes with spinach, tomatoes, and a little ricotta on the side( that was my choice) and they were divine- such a balanced meal. You've got your healthy carbohydrates, your protein from the egg and cheese, and your fiber and disease- fighting antioxidants from the veggies- does it get any better?!
Here's what you need
1 whole wheat tortilla
1 organic egg
1 or 2 oz. ricotta cheese
1 cup spinach
1/2 cup grape tomatoes
1 tbsp. olive oil
red pepper flakes
1/8 tsp. thyme
heat olive oil over medium- low heat. Add spinach and grape tomatoes( halved first) and cook until tender and soft. Add thyme and a 1/4 tsp. red pepper flakes, if desired. Poach an egg by bringing a panful of water( in a medium saucepan) to a roaring boil. You want to make sure the water comes up 2 in and is luke-warm. Crack the egg into a teacup, turn the heat off from under the pan, and quickly( but carefully) slide the egg into the water. Let it sit for about 3- 4 minutes while the whites spread out and the yolks firm up. Spread your veggie mixture on a tortilla, after toasting it. To do this- you simply turn a gas stove burner to high, carefully hold your tortilla over the burner with metal tongs, and scorch the edges for about 15 minutes per side.
Then, with a slotted spoon, pick up your egg and put it on top the tortilla and veggies. If you want you can also top it off with some creamy ricotta:) Enjoy!
Oreo Fudge Cheesecake- the devil's food- lol!
this stuff is truly a treat, definitely only a once a year food for me, because of how overwhelmingly sweet it is and how it's all- out junk food!
It takes a while to cook, but the results truly are worth the hours it takes to cook and then refrigerate the cheesecake.
Crust:
1 1/2 cups Oreos, crushed well (about 1/2 package)
1/4 cup butter
Filling:
3 packages fat free cream cheese, softened
1 cup light sour cream
1 1/2 cups sugar
4 eggs, lightly beaten
2 teapsoons vanilla
A whole package Doublestuffed Oreos, crushed( I just used regular oreos)
Topping (optional):
1 cup sour cream
1/4 cup granulated sugar
Preheat the oven to 300º. Grease a 10 inch springform pan.
Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
In a large mixing bowl combine the cream cheese, sour cream, and sugar until smooth. Add the eggs and vanilla and beat just until combined. Stir in the remain crushed Oreos. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast, you don't have to do it if you don't want to). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
For the topping, you can mix together the sour cream and sugar and spread it on top or you can do whipped cream instead. Drizzle on some hot fudge (recipe below) and top with mini Oreos.
Dark Chocolate Hot Fudge:
1 can sweetened condensed milk (14 oz)
1/4 cup brown sugar
1/4 cup dark cocoa powder
1 cup chopped dark or semi-sweet chocolate (or chocolate chips)
4 tablespoons butter
1 teaspoon vanilla
Mix the condensed milk, brown sugar, and cocoa powder together in a saucepan. Cook until it begins to boil. Remove from heat and stir in the chocolate, butter, and vanilla. Store in the refrigerator and reheat before serving.
Read more at http://www.yammiesnoshery.com/2013/10/oreo-fudge-cheesecake.html#ZYcPTRtw0zRoZRFF.99
Thyme Shrimp:
Okay, so while i still don't like seafood very much at all, I will eat shrimp occasionally. Tonight it was because I have a whole package of frozen shrimp from the grocery store, left over from my vegetarian days. No one was eating them and I was afraid they'd go bad, so I decided to cook a bunch at one time. I did my own version of a recipe- but made it quicker and easier. In the recipe, you had to marinate shrimp for 2 hours in this pesto- but I didn't really have time to do that, by the time I wanted to eat it was 7:30, so... I just dipped them in this home-made, quick pesto, put them on skewers, and grilled them for about 6 minutes.
They were delis!
Ingredients for Pesto
1/4 cup olive oil
ten small deveined shrimp
1/2 tsp. ground thyme or 1/2 tsp fresh thyme
1/8 cup walnuts
1 cup spinach
salt & pepper( maybe like 1/4 tsp. each or however much you want)
blend all ingredients in a food processor or blender until combined thoroughly.
dip shrimp until coated in a bowl filled with the pesto. Place them on two metal skewers and grill over medium-high heat on a grill. Enjoy!
I'm totally getting excited for spring- I just CAN"T believe it's almost here!!!
I mean, I've never been so excited for spring in all my life- green trees, grass, daffodils, sweet- smelling air, getting out of the house, - FREEDOM!!
This past winter has been so long and I've been cooped up in the house doing stuff because it's too darn cold to go outside more than once a day- okay, okay, you get the point- I know I should stop venting to all of you about my rough life- lol.
anyway, I love spring, it's my favorite season and I am really pumped for March & especially April, my all-time favorite month of the entire year:)
Anyhow, I've got some great recipes to get you in the spring spirit and end a glorious, but long winter.
For breakfast yesterday, I made Giada's Egg Wrapes with spinach, tomatoes, and a little ricotta on the side( that was my choice) and they were divine- such a balanced meal. You've got your healthy carbohydrates, your protein from the egg and cheese, and your fiber and disease- fighting antioxidants from the veggies- does it get any better?!
Here's what you need
1 whole wheat tortilla
1 organic egg
1 or 2 oz. ricotta cheese
1 cup spinach
1/2 cup grape tomatoes
1 tbsp. olive oil
red pepper flakes
1/8 tsp. thyme
heat olive oil over medium- low heat. Add spinach and grape tomatoes( halved first) and cook until tender and soft. Add thyme and a 1/4 tsp. red pepper flakes, if desired. Poach an egg by bringing a panful of water( in a medium saucepan) to a roaring boil. You want to make sure the water comes up 2 in and is luke-warm. Crack the egg into a teacup, turn the heat off from under the pan, and quickly( but carefully) slide the egg into the water. Let it sit for about 3- 4 minutes while the whites spread out and the yolks firm up. Spread your veggie mixture on a tortilla, after toasting it. To do this- you simply turn a gas stove burner to high, carefully hold your tortilla over the burner with metal tongs, and scorch the edges for about 15 minutes per side.
Then, with a slotted spoon, pick up your egg and put it on top the tortilla and veggies. If you want you can also top it off with some creamy ricotta:) Enjoy!
Oreo Fudge Cheesecake- the devil's food- lol!
this stuff is truly a treat, definitely only a once a year food for me, because of how overwhelmingly sweet it is and how it's all- out junk food!
It takes a while to cook, but the results truly are worth the hours it takes to cook and then refrigerate the cheesecake.
Crust:
1 1/2 cups Oreos, crushed well (about 1/2 package)
1/4 cup butter
Filling:
3 packages fat free cream cheese, softened
1 cup light sour cream
1 1/2 cups sugar
4 eggs, lightly beaten
2 teapsoons vanilla
A whole package Doublestuffed Oreos, crushed( I just used regular oreos)
Topping (optional):
1 cup sour cream
1/4 cup granulated sugar
Preheat the oven to 300º. Grease a 10 inch springform pan.
Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
In a large mixing bowl combine the cream cheese, sour cream, and sugar until smooth. Add the eggs and vanilla and beat just until combined. Stir in the remain crushed Oreos. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast, you don't have to do it if you don't want to). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
For the topping, you can mix together the sour cream and sugar and spread it on top or you can do whipped cream instead. Drizzle on some hot fudge (recipe below) and top with mini Oreos.
Caramel Cappuccino Cheesecake
Inspired by this cheesecake from Betty Crocker
Crust:
1 1/2 cups crushed oreos (I used about 1 1/2 rows from the box)
1/4 cup melted butter
Filling:
2 tablespoons instant coffee granules
1 tablespoon vanilla
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 cup caramel topping
4 eggs, lightly beaten
Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1/4 cup caramel topping
Preheat the oven to 300º. Grease a 10 inch springform pan and line with parchment paper.
Combine the cookie crumbs and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
Combine the vanilla and coffee granules in a small dish until dissolved.
In a large mixing bowl combine the cream cheese, sour cream, and sugar. Beat until the sugar is dissolved (5 minutes). Add the coffee and vanilla mixture, caramel, and cinnamon and beat until combined. Add the eggs and beat just until combined. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
Read more at http://www.yammiesnoshery.com/2011/11/caramel-cappuccino-cheesecake.html#xbLEjCTRCLtUUmC8.99
Inspired by this cheesecake from Betty Crocker
Crust:
1 1/2 cups crushed oreos (I used about 1 1/2 rows from the box)
1/4 cup melted butter
Filling:
2 tablespoons instant coffee granules
1 tablespoon vanilla
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 cup caramel topping
4 eggs, lightly beaten
Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1/4 cup caramel topping
Preheat the oven to 300º. Grease a 10 inch springform pan and line with parchment paper.
Combine the cookie crumbs and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
Combine the vanilla and coffee granules in a small dish until dissolved.
In a large mixing bowl combine the cream cheese, sour cream, and sugar. Beat until the sugar is dissolved (5 minutes). Add the coffee and vanilla mixture, caramel, and cinnamon and beat until combined. Add the eggs and beat just until combined. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
Read more at http://www.yammiesnoshery.com/2011/11/caramel-cappuccino-cheesecake.html#xbLEjCTRCLtUUmC8.99
Caramel Cappuccino Cheesecake
Inspired by this cheesecake from Betty Crocker
Crust:
1 1/2 cups crushed oreos (I used about 1 1/2 rows from the box)
1/4 cup melted butter
Filling:
2 tablespoons instant coffee granules
1 tablespoon vanilla
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 cup caramel topping
4 eggs, lightly beaten
Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1/4 cup caramel topping
Preheat the oven to 300º. Grease a 10 inch springform pan and line with parchment paper.
Combine the cookie crumbs and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
Combine the vanilla and coffee granules in a small dish until dissolved.
In a large mixing bowl combine the cream cheese, sour cream, and sugar. Beat until the sugar is dissolved (5 minutes). Add the coffee and vanilla mixture, caramel, and cinnamon and beat until combined. Add the eggs and beat just until combined. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
Read more at http://www.yammiesnoshery.com/2011/11/caramel-cappuccino-cheesecake.html#xbLEjCTRCLtUUmC8.99
Inspired by this cheesecake from Betty Crocker
Crust:
1 1/2 cups crushed oreos (I used about 1 1/2 rows from the box)
1/4 cup melted butter
Filling:
2 tablespoons instant coffee granules
1 tablespoon vanilla
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 cup caramel topping
4 eggs, lightly beaten
Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1/4 cup caramel topping
Preheat the oven to 300º. Grease a 10 inch springform pan and line with parchment paper.
Combine the cookie crumbs and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
Combine the vanilla and coffee granules in a small dish until dissolved.
In a large mixing bowl combine the cream cheese, sour cream, and sugar. Beat until the sugar is dissolved (5 minutes). Add the coffee and vanilla mixture, caramel, and cinnamon and beat until combined. Add the eggs and beat just until combined. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
Read more at http://www.yammiesnoshery.com/2011/11/caramel-cappuccino-cheesecake.html#xbLEjCTRCLtUUmC8.99
Dark Chocolate Hot Fudge:
1 can sweetened condensed milk (14 oz)
1/4 cup brown sugar
1/4 cup dark cocoa powder
1 cup chopped dark or semi-sweet chocolate (or chocolate chips)
4 tablespoons butter
1 teaspoon vanilla
Mix the condensed milk, brown sugar, and cocoa powder together in a saucepan. Cook until it begins to boil. Remove from heat and stir in the chocolate, butter, and vanilla. Store in the refrigerator and reheat before serving.
Read more at http://www.yammiesnoshery.com/2013/10/oreo-fudge-cheesecake.html#ZYcPTRtw0zRoZRFF.99
Thyme Shrimp:
Okay, so while i still don't like seafood very much at all, I will eat shrimp occasionally. Tonight it was because I have a whole package of frozen shrimp from the grocery store, left over from my vegetarian days. No one was eating them and I was afraid they'd go bad, so I decided to cook a bunch at one time. I did my own version of a recipe- but made it quicker and easier. In the recipe, you had to marinate shrimp for 2 hours in this pesto- but I didn't really have time to do that, by the time I wanted to eat it was 7:30, so... I just dipped them in this home-made, quick pesto, put them on skewers, and grilled them for about 6 minutes.
They were delis!
Ingredients for Pesto
1/4 cup olive oil
ten small deveined shrimp
1/2 tsp. ground thyme or 1/2 tsp fresh thyme
1/8 cup walnuts
1 cup spinach
salt & pepper( maybe like 1/4 tsp. each or however much you want)
blend all ingredients in a food processor or blender until combined thoroughly.
dip shrimp until coated in a bowl filled with the pesto. Place them on two metal skewers and grill over medium-high heat on a grill. Enjoy!
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