Saturday, April 5, 2014

Dark Chocolate Fudge with Sea Salt

After much insistence from a co-worker, I made fudge. I decided that I will need to benefit from this as well, so I decided to make fudge that I like best. Dark chocolate with sea salt. It's just a wonderful flavor combination.




12 ounces dark chocolate
14 ounces sweetened condensed milk
1 teaspoon almond extract
Sea salt

In a small saucepan over low heat, combine the dark chocolate and condensed milk. Stir continuously, be careful not to burn the chocolate. When fully melted and combined, remove from heat and stir in the almond extract. Spread into a lined 8x8 baking dish. Sprinkle with sea salt. Chill in refrigerator until set. Remove from the refrigerator and cut into pieces. Store in an air tight container in the refrigerator.

Saturday, March 29, 2014

Baked Banana

I've had such a sweet tooth lately. This is my attempt to not completely destroy my healthy streak I've got going (okay, attempt at a healthy streak).

1 medium banana, sliced in half
1/4 teaspoon cinnamon
1 teaspoon mesquite honey

Preheat the oven to 400 degrees. Place the banana on a sheet of aluminum foil. Drizzle with the honey and sprinkle with cinnamon. Seal the foil and bake for 10-15 minutes. Serve with ice cream.

Sunday, March 23, 2014

Beef and Lamp Burger


A couple of weeks ago, I was able to get to the farmers market and spent, well, way too much. It was fantastic! There's a great organic, grass-fed rancher that comes to my market. Haha, yes, my market.



1/4 lb ground beef
1/4 lb ground lamp
Salt and pepper to taste
1 teaspoon oregano

1 Russet potato, sliced about 1/4" sliced
Salt and pepper


For the burger:

In a small bowl, combine the ingredients and form into a patty. Cook on a grill pan over medium heat, flipping halfway through. Cook to your preferred temperature. Add cheese if you would like and then place on a toasted hamburger bun. Add toppings that you would like including avocado, tomato, onion, spinach...

For the potatoes:

In a medium bowl, fill 3/4 full with water and add several tablespoons salt. Add the potatoes and allow to soak for an hour. Drain the water and sprinkle with salt and pepper. Preheat the oven to 450 degrees. Spray a baking sheet with cooking spray. Then layer potatoes in a single layer. Spray the potatoes with cooking spray. Cook for about 15 minutes and then flip. Then continue to cook until lightly browned.



Strawberry and Avocado Salsa

I'm back to cooking yummy recipes! I've been recycling a lot of recipes and it's about time that I get back to what makes me happy. Yes, eating. Here's a simple and healthy recipe that takes advantage of the springtime!




1 large avocado, chopped
3 tablespoons cilantro, chopped
5 large strawberries, chopped
1/2 lime, juice
2 pinches salt
3 corn tortillas, quartered
1 tablespoon sugar
1/2 teaspoon cinnamon
1 tablespoon vegetable oil

In a small bowl, combine the avocado, cilantro, strawberries, lime juice, and salt. Toss to combine.

Heat the oven to 450 degrees. Place the tortillas in a single layer on a baking sheet. Brush with the oil, then sprinkle with the cinnamon and sugar. Toast until crispy for about 6 minutes., flipping after about 3 minutes. Remove once lightly toasted.


Thursday, May 2, 2013

Baked Oatmeal

Hello again! It has been another crazy couple of months. I got a promotion at work (yay!), but worked both jobs for about a month and a half (boo!). I just moved apartments again and I'm finally settled a bit. All I can say is that I am completely looking forward to this weekend. Naps are already planned out.




3 tablespoons butter, melted
1 large egg
4 tablespoons brown sugar
3/4 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup fat free milk
1 1/2 cup oats

Preheat the oven to 350 degrees. In a medium sized bowl, beat the butter, sugar, and egg together. Add the baking powder, vanilla, cinnamon, and salt. Fold in the milk and oats.

Pour into a baking dish and bake for 35 minutes. Serve while hot. To reheat, add a splash of milk and heat in the microwave for about 1 minute.

Saturday, March 16, 2013

Orange Ginger Cupcakes

Tomorrow is my best friends' daughters second birthday. I can't believe she's already turning two! For the big day, I'm bringing some apple muffins (post coming soon) and orange ginger cupcakes. These were adopted from a recipe that called for cloves. Since cloves can be a very strong flavor, I substituted ginger. It's light and refreshing for early spring.



3 cups flour
1 tablespoon baking powder
1 pinch salt
2 tablespoons grated orange zest
5 eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup orange juice, no pulp
1 1/2 teaspoon ground ginger

Preheat the oven to 350 degrees and line a cupcake tin with liners (makes 24). In a medium bowl, combine the flour, orange zest, baking powder, and salt.

In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add half the flour mixture and combine. Then add the orange juice, followed by the dry mixture.

Fill the cupcake tins until 3/4 high. Bake for 18 minutes. Remove from the oven and cool completely.

Vanilla Frosting

2 tablespoons vanilla extract
1 stick butter, softened
1/8 cup milk
about 3 cups powdered sugar

Combine all ingredients in a large mixing bowl. Adding more/less sugar as need to achieve desired constancy.

Monday, February 11, 2013

Crock Pot Chicken Curry

In an effort to reduce my spending, I have dug through my freezer and my canned goods stock and discovered that I have what I need for curry! I go through waves with curry. Normally I don't crave curry, but then I have a taste of it and I must have it constantly for weeks. Since I'm doing a huge slow cooker worth, I will have plenty for lots of lunches this week.





4 skinless chicken breasts, cubed in 1 inch pieces
1 medium onion, chopped
3 large cloves garlic, minced
2-3 tablespoons curry powder
2 tablespoons freshly ground ginger
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 can garbanzo beans, rinsed and drained
2 cans diced tomatoes
1 cup vegetable broth
1/2 cup whipping cream
3 bay leaves

In a large slow cooker, combine the chicken, onion, garlic, and spices. Toss well so that all pieces of chicken and onion are coated with curry. Add in the beans, tomatoes, broth, and cream. Cook on high for 4-5 hours. Serve with saffron rice.