Quick, Tasty, Pound Cake Recipe
(The recipe below is for Banana Pound Cake, but the different flavor variations are below)
Quick, Tasty, Pound Cake Recipe
(The recipe below is for Banana Pound Cake, but the different flavor variations are below)
Buenos Dias Blog World!!
I know it has been a while since I’ve posted, but man has this last semester of grad school has been kicking my butt… Any who, I wanted to share one of my recently discovered recipes that is quick, easy and a healthy lunch or din din option!! Avocado Chicken Salad without MAYO is legit! I found this recipe on good ole pininterest from the Six Sister’s Stuff blog and definitely have to say this is a pINVESTIGATION success! Of course, I had to add a couple of my favorite goodies to the recipe =)
-2 cups of shredded chicken (I used the pre-cooked rotisserie)
– 1 large avocado (obviously take out the seed)
-1/4 cup diced up cilantro (remove from stalk)
-salt and pepper to taste
OPTIONAL>> I added some purple grape halves & walnuts to the mix =) =)
As you can see pictured above, I ate my avo chicken salad with some Blue Diamond Almond Nut Thins instead of bread from the original recipe=)
Oh and if you have leftovers like I did, the key to storing this yummy treat without the avo turning poopy brown is to place the leftovers in a air-tight mason jar>>> mine stayed nice and green for 5 day =)
Kelley B =)
ps. if you have a similar recipe or one that you think is tastier (or even suggestions on extras I should add), please leave me a link in the comment section =)
Another Pinvestigation success recipe that was discovered at The Healthy Maven. Although we can’t always trust everything we see pinned on pininterest, you are good to go with this meal (even with all my substitutions I had to make). The only thing I would of done is add some more artichoke hearts, but only because i looove them =) I also had to cook the salmon for about 23-25 minutes, but obviously cook time will depend on the thickness of your fillets.
psst. (don’t forget to take off the fish skin if you bought wild caught salmon =)
I hope you enjoy this dish and let me know yours thoughts!
Baked cod and veggies was a Pinvestigation success tonight! The hubs and I licked our plates clean and the best part, it’s a healthy dish. I found the recipe from eatwell101 =)
Ingredients for 2
-2 cod fillets or I bought 1/2 pound of fresh cod from the fish market
-1 medium sized zucchini
-1 large carrot
-herbs (fresh or dry) mint, parsley (or whatever your feeling [cumin, paprika, curry ect], but I used fresh mint from my plant and dried parsley)
-salt, pepper or garlic pepper
-aluminum foil or parchment paper
-1/2 cup of dry jasmine rice (if you desire to eat rice with the fish
First, preheat oven to 400F
1. Cut two large pieces of foil or parchment paper and shape into a squared bowl (just enough to prevent liquid from leaking out) . Next, using a vegetable peeler, cut the carrot into ribbon-like strips. Cut the zucchini into thin to medium strips and divide the veggies equally into each sheet of foil (soon to be packet to bake). Slice four thin circular orange pieces, set aside and then cut two orange wedges with the remainder of the fruit
2. Place foil into baking dish/pan. Drizzle some olive oil over veggies and season with parsley, mint, salt and pepper to taste. Place one cod fillet onto each foil packet and lightly top of fish with salt and pepper again.
3. The original recipe from eatwell101 instructed me to cook my cod for 20 minutes, however my cod was not fully cooked through until around 40-45minutes. Obviously cook time depends on the thickness of the filet, so check the fish at 20 minutes and periodically if you need to cook further. NOTE: If you want jasmine rice with your fish and veggies, this is the time to start cooking it per your package directions. I used HEB brand Jasmine Thailand rice (imported) and placed in my rice cooker ( if you don’t have a rice cooker and eat rice often, you should definitely invest in one because it cooks the rice perfectly every time). I cooked 1/2 cup or jasmine rice with 3/4 cup of water and my rice cooker takes about 20 minutes. I was trying to time it to where my rice would be cooked when the fish was done, but my fish ended up taking much longer than expected
4. Make a bed of jasmine rice on your plate, pour the juice from the foil packet onto rice and slide remainder onto bed of rice (be careful not to burn yourself, those foil packets are toasty!)
5. Consume & Savor =)
The other nice thing about this recipe is you can make the foil packets earlier in the day or the night before, keep refrigerated and then just pop them in the over when your getting hungry or it is din din time!
Let me know your thoughts and if you try any other spices with the cod! This is my first time making the recipe, but I’m sure you could really spice things up and get creative with the different veggies or even citrus fruit!
And now for my all time FAVORITE champagne which you can find at your friendly neighborhood H.E.B or Specs,
Just trust me on this one 😉 And if you happen to have any must tries, please leave me a comment with the name and/or link =) I love me some champs!
Today I want to share with you one of my favorite holiday treats. In reality, the treat is perfect for anytime of the year because it is soooo EASY, but I usually bust this recipe OUT during the holidays to bring to family gatherings, holiday parties and handout to the neighbs =)
Why might you ask is Saltine Cracker Toffee the perfect holiday treat?!?
–simple>>> only 4 ingredients
–quick>>> from start to finish only 30 mintues!
–inexpensive>>> the 4 ingredients won’t break the holiday bank
– OH SO TASTY!!
Ingredients: (prep 15min & cook 15min)
1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.
Recipe from aboutfood
Happy Saturday Everybody!
Could you use a drink after your long work week and want to try something new?!?I know the hubster and I sure did!
I recently bought a mint plant as one of those last minute sitting out in front of the grocery store buys and have yet to kill it=) After surviving a few weeks at casa de Bouchard with
little no attention, I decided I should utilize the goodies of my new favorite find in hopes that it will inspire/remind me to keep this one alive (I have a great track record with people [let’s hope so right since I’m a nurse=)], but my history with plants is rather sub par =/.. I have learned to buy things that basically require no attention. Thus far that would include: Vinca’s, Oleanders, most succulents, ice plant & now mint!
Anywho, the first thing that came to mind with my mint was my favorite drink from Thailand, the frozen mojito. Now I must admit, the picture above is my actual mojito from Thailand which sadly I did not get their original recipe (i knoooow… what the flip was I thinking?!?) However, the husband googled our good friend Bobby Flay and he had just the recipe to hit the spot =)
1/4 cup simple syrup (equal parts sugar and water boiled together until sugar melts)
2 limes, juiced
12 fresh mint leaves, plus mint sprigs for garnish
4 ounces white rum
2 cups crushed ice
Combine simple syrup, lime juice and mint leaves in a blender and blend until combined. Add the rum and crushed ice and blend until frothy. Pour into 2 rocks glasses and garnish with mint sprigs.
Compliments of Bobby!
Another yummy mint recipe you ought to try is Mint Salmon!
So, let me know what you think!! Do you have any fun favorite adult beverages to share with me?!?–
Also, I can’t figure out how to get bobby’s frozen mojitos as pretty green as my Thai version. Considering we were on a secluded beach in Thailand, I doubt they added food coloring but if you figure this out, please let me know and post a pic =)
Over the 4th of July weekend the hubster discovered the best Pina Colada recipe we have ever had and I forgot to share this scrumptious discovery until now. Without further ado it should come as no surprise that Paula Deen takes the cake on how to make a diabetic’s worse sugary nightmare into one fabulous drink =) =) You must try this recipe if you are are a fan of the Pina Colada!!
Servings: 4 servings
Prep Time: 5 min
-1/2 cup rum
-1/4 cup coconut milk (we just use regular skim milk cause we never have coconut milk on hand)
-1/4 cup pineapple chunks
-1/2 cup coconut cream
-ice, enough to fill half the blender
slices of pineapple, optional for garnish
maraschino cherry, optional for garnish
Mix ingredients in a blender and serve.
Optional: Garnish with a slice of pineapple or maraschino cherry.
So the hubster’s home made fish and (home made) chips recipe is one of my faaaaaavorites dinner mealios!! Enough said=)
Ingredients for Fish
-3/4 lbs of Cod
-appox 5 oz of Zatarain’s Fish Fry (half the bag ish)
-approx 1 inch high of vegetable oil in skillet of choice
Ingredients for Chips
DIRECTIONS FOR THE FISH:
-heat oil to approx 350F in skillet (we put the oil on medium heat)
-wash fish off in cold water thoroughly & drain off excess moisture
-cut fish into 1/2 inch wide strips and season with salt and pepper to taste
-pour Zatarain’s fish fry into bag along with fish (seal bag) and shake it up real good so the fish is coated evenly =)
-fry a few pieces of fish at a time until batter is light golden brown–remove and drain on absorbent paper (paper towels work fine)
DIRECTIONS FOR THE FRIES:
this recipe he found on all recipes.com Homemade Crispy Seasoned Fries!!
malt vinegar– a must to dip you fish into
New Castle Beer– the perfect way to wash down a lovely English original
Zesty red sauce–so I kinda made this up but here is what I threw together to dip my fries into… all of this is an approximation
-2 tbs of ketchup
-1 tbs of mayo
-1/2 tsp of horseradish
-1-2 tsp of Worcestershire
For those of you who don’t know, I just recently married my Canadian love (may 10th) and for his birthday (may 28th) he requested some of his favorite Canadian Cuisine, Poutine (pooh- teen). For all of you non-Canadians out there, Poutine = french fries, brown gravy and curd cheese and is SUPER DELICIOUS!! Any time we go to Canada this is a MUST meal and it is rather difficult to make when you are missing one of three ingredients… yep, that funky yummy curd cheese
Any who, I was determined to make this meal happen but of course could not find curd cheese so I tried a blind test (large curd cottage cheese substituted for the real deal) on the hubster and his Canadians bros and momma… Moral of the story, PINVESTIGATION SUCCESS =) (they all thought the large curd cottage cheese was actually legit curd cheese and gobbled down the Poutine!)–they still don’t actually know I really used cottage cheese except for the hubby cause I had to tell somebody about my success.. hehehe
Here is what you need.
1) Bake some frozen fries per directions (Poutine is normally made with skinny fries (not like the steak fries pictured above) but I was working with what I had at the grocery store and at the time they were out of skinny fries
2) Order St. Hueber Poutine Gravy Mix —-this really makes the dish
3) Take LARGE curd cottage cheese, place in a strainer, run water over cheese to get all of the watery cottage cheese juice out… set aside in a bowl
1) Bake fries per package directions and separate out into bowls
2) Make the St. Huber’s Poutine gravy mix and pour desired amount over french fries
3) Sprinkle desired amount of Strained large curd cottage cheese on top
and…… Eh Voila–Easy Poutine Americano Style =)
If you are wondering what the rest of the hub’s b-day din consisted of….. I made smoked salmon, cream cheese spinach crepes with capers and home made apple pie —all of which I am proud to say were a hit!
All of you Canadians out there who try this please let me now how you feel about the curd cheese substitute or if you have discovered an even better substitute so I can test it out on the hubster!!