Friday, June 29, 2012

Homemade Frosty Paws


For those of you who don't know, Frosty Paws are like ice cream for dogs.  And my dog LOVES them.  They are, however, a wee bit expensive for me to regularly bring home a box.  So, I was super excited when I found this recipe for a homemade version via Tinker's Cuddy

For 12-14 servings, you will need:

  • 32 ounces (one container) vanilla yogurt
  • 1 ripe banana (I used a frozen one)
  • 2 tablespoons of peanut butter
  • 2 tablespoons of honey
  • Dixie bathroom cups, the 3 ounce size
Put all of the ingredients in a blender and puree until smooth.  Fill your cups, place them on a baking sheet (it's easier that way), and freeze until firm.  I even topped some of mine with an extra treat once they were partway frozen.
Inga says "Stop making me pose and let me eat it already!"
So easy!  We had a puppy play date on an especially hot day, and all the dogs loved them!

Wednesday, June 27, 2012

Peach Salad

 The theme of easy and delicious meals continues.  This tastes so fresh and is a great option for lunch, or you could double the recipe and use it as a side dish for your family dinner.

You will need:

  • 2 peaches, cut into chunks
  • 2 ounces fresh mozzarella, cut into chunks
  • 3 basil leaves, torn
Just combine the above ingredients and enjoy!  It couldn't be easier :)

Tuesday, June 26, 2012

Paprika Pork Tenderloin

Not too long ago, I shared a new take on Texas (or cowboy) caviar.  When I made it, I served it alongside some pork tenderloin.  This pork is so tasty and the seasoned rub is super simple.

You will need:
  • 1 pork tenderloin (about 16 ounces)
  • 1/2 tablespoon paprika
  • 1/2 teaspoon dried thyme leaves
  • Salt and pepper (to taste)
  • Olive oil
  • 1/4 teaspoon cayenne pepper (if you feel adventurous... which I typically do not)
Line a rimmed baking sheet with tin foil and preheat the oven to 450.  Drizzle the tenderloin with olive oil- a light coating will do.  Mix up the seasoning in a small bowl, and pat the mixture all over the tenderloin. Then, simply bake until it is 145 degrees.  You can serve the pork hot or let it cool in the fridge to slice for sandwiches.  I think this would be GREAT with some cheesy rutabaga mashed potatoes...


Tuesday, June 19, 2012

Cheesy Tomatoes

I'm having serious deja vu with this post, but I've searched and searched the archives and I can't seem to find it's twin.  So, here is a hopefully new post for you to enjoy :)  Again, this is a super simple recipe.  For two servings, you will need:

  • 4-6 ounces pasta (we used angel hair, so a little more is nice)
  • 6 tomato slices
  • 1 cup of shredded mozzarella cheese
  • Olive oil
  • Dried Italian seasonings
  • Salt and pepper
Heat your oven to 500 degrees on the broiler setting and start a pot of water on the stove.  While you are waiting for the water to boil, arrange the tomato slices on a foil lined baking sheet.  Top with mozzarella and salt and pepper to taste. 

While the pasta is cooking, broil the tomatoes until they are golden brown and bubbly, about 5 minutes.

Drain the pasta, drizzle with olive oil, and toss with Italian seasoning to taste. 

Top the pasta with the tomatoes, and you're done! 

Delicious, simple, and perfect for all the great tomatoes out during the summer.  This would be great with some fresh basil or rosemary, too!  Enjoy! (ps, I'm off to Missouri with my family for the first of my back to back Missouri weekends. Pictures to come!)

Monday, June 18, 2012

Egg Cups

This breakfast dish is super tasty and really versatile! You can use any deli meat and cheese combination you like, but we used: 
  • Four ramekins, buttered 
  • Four eggs 
  • Four slices of deli turkey 
  • Three slices of provolone (divided into quarters) 
  • Fresh chopped rosemary 

Buttering the inside of the ramekins gives the dish flavor, but also makes clean up super easy.

Put the turkey, rosemary, and cheese into the ramekins, and top with an egg.

Place the ramekins on a rimmed baking sheet and bake at 350 degrees until the egg whites are opaque throughout.


Saturday, June 16, 2012

Black Eyed Pea Caviar

Texas caviar (or cowboy caviar) has long been a staple at summer gatherings.  It's a perfect dip for chips and is super easy to make.  Well, here is a new version of this classic dip.  Equally delicious and easy to make, you will need:

  • 1 1/2 cups black eyed peas (canned, or you can buy the bag and cook up your own)
  • 1 cup corn (canned, thawed frozen corn, or even fresh cooked kernels)
  • 1 red pepper, diced
  • 2 green onions, finely sliced
  • About a tablespoon of dijon vinaigrette, more if you like
Simply toss all the ingredients in a medium sized bowl and serve!  It's great for chips, on its own, or as a side.  Enjoy!
Served here with a pork tenderloin

Wednesday, June 13, 2012

Shrimp Pasta

Easy and delicious, just the way I like my meals!  For two servings you will need:
  • 1/2 pound of shrimp, deveined and peeled with tails intact
  • 1 pint of grape tomatoes, halved
  • 10-12 basil leaves, torn
  • 4 ounces fettuccine
  • Olive oil for cooking
Bring a pot of water to boil and cook the pasta according to the box.

Meanwhile, heat a small amount of olive oil in a pan over medium heat.  Add the shrimp and cook until opaque throughout.  When the shrimp are done, remove them from the pan and add half of the tomatoes and a splash of water.  This will make a light sauce- for some extra flavor, take the tails off the shrimp to leave in the pan.  Bring the mixture to a boil, then allow the sauce to simmer and the flavors to blend.

Drain the pasta and toss with the shrimp, tomato sauce, and remaining tomatoes.  Top with basil.

Monday, June 11, 2012

Turkey Burger Breakfast Tacos

Annie, over at The Other Side of Gray, commented the other day about how my turkey burger recipe made her want one for breakfast.  This got me thinking and, why not have a turkey burger for breakfast?!  Simply follow the recipe for the turkey burgers, but stop before you make them into patties.  Cook the ground turkey mixture in a pan, scramble some eggs, and load up your tortilla!
 John topped his with some chile sauce, I used ketchup :) and they were delicious!  Thanks for the idea, Annie!

Friday, June 8, 2012

Ice Cream Sandwich Alternative

In case you haven't noticed, I've been on a bit of a healthy recipe kick.  Despite my efforts to make healthy food, I still find myself craving the not-so-healthy things. One of these cravings: ice cream.  Specifically, an ice cream sandwich. 

For a healthier take on this summer treat, you will need:

  • Graham crackers
  • Light Cool Whip
Halve the graham cracker

Add two tablespoons of whipped topping to one side

And place the other side on top
Freeze the sandwich until it is firm.  Ours were in the freezer for about three hours, and that seemed perfect.  These ice cream sandwiches are so good and only about 85 calories each- perfect to satiate a craving.  You could do a lot of different varieties, too: chocolate graham crackers, chocolate or strawberry whipped topping, add some berries or chocolate chips....  Enjoy!

Wednesday, June 6, 2012

Turkey Burgers To Die For

These turkey burgers are SO amazing!  They are just perfect for a summer barbeque; the red meat lovers might even become converts! ;)

For four burgers, you will need:
  • 1.25 pounds of ground turkey
  • 3-4 green onions, finely sliced
  • 1/2 cup finely chopped baby swiss
  • 1/4 cup bread crumbs
  • 1/4 cup Dijon mustard
  • 1/8 teaspoon of garlic powder

Once you chop your onions and cheese, simply combine all of the ingredients together in a bowl and mix until well blended.
Then, form four patties, fire up the grill, and cook thoroughly.
(The one wrapped separately doesn't have any garlic in it)

These burgers are seriously delicious!  For best flavor, get a good char on the burgers.  We served ours on sandwich thins, topped with tomato and baby swiss slices.  Yum!

Monday, June 4, 2012

Summer Refreshmint

 If you are looking for a delicious, refreshing drink for summer time, I've got just the ticket!

For one drink, you will need:
  • Ice in a glass
  • Sparkling water (about 10-12 ounces)
  • 1 tablespoon lime juice (fresh squeezed lime wedges would probably be even more amazing!)
  • 3-4 mint leaves
Simply pour the lime juice over the ice, toss in the mint (rub the leaves a little to release more flavor), and top with sparkling water.  Use a stir stick to blend all the flavors together, sit back, and enjoy!

Friday, June 1, 2012

Fish Tacos

I went to graduate school at Arizona State University, and one of the things I miss most (not the scorching heat or the constant sun- I'm too pale for that!) is the amazing tacos that you could get EVERYwhere.  So, I was delighted to find a fantastic fish taco recipe in our Everyday Food: Great Food Fast Martha Stewart cookbook.  It's quick to make and tastes phenomenal.

We used corn tortillas that are only 40 calories each, two tilapia filets from Coastal Seafoods, cilantro, and Martha's red cabbage slaw recipe for our tacos.  My advice: load on the cilantro!  And in case you needed one more thing to love about this dish, it's super filling and only about 400 calories!
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