There goes my cravings again

So, last week when I went to the store with my father for some post-Easter sales (you know when stores are trying to get rid of stuff), I said I felt like making a Sweet Potato pie. It was just something I wanted to do, and I did in some way shape or form had a craving (maybe I was lacking something in my diet I dunno). I asked him if he wanted one because I usually make two, and of course my father is not one to turn down anything I cook (lol, no bias because there have been some misses on my part). So, I bought everything I needed, and told him to expect a pie when I drop off his Navy Beans (I used my ham bone to make some Navy Bean soup for my parents and grandparents). So, the pies came out perfect (recipe to come at the end), and I made sure that I had it sitting out for when hubby came home. He saw the pies, and was like really??? I said yes one is for us, and the other is for my parents. He did a semi-pout, and said okay. I told him to cut the one with a mark because that was for us. So, sad and glad to say I only had two slices out of a 10 slice pie lol. My husband must've had the pie, but he told me yesterday evening the pie has extended it's shelf-life and must got. I feel somewhat good because I made my pie real custardy, and that would mean extra unwanted calories.

Sweet Potato Pie-- this is just what I use as my base (sometimes add something else in the mix Thanksgiving time)
3 large sweet potatoes
3 large eggs (or 2 jumbo, 4 medium)
1 pint of LIGHT cream
1/2 cup of milk
4 tbls of butter or margarine, melted
3 tbls of orange juice concentrate
1 tsp of ginger
a couple of pinches of pie spice (pumpkin or apple, I use apple)
a couple of shakes of cinnamon (I do three for good measure)
1 cup of sugar
2 Deep Dish Frozen pie shells (or if you want you can make your own)
Directions:
Bake the potatoes at 350 until the skins pop open Don't cut off the oven!
Allow to cool
Whisk the eggs and sugar together, until fluffy
Add cream and milk to mixture, mixing slowly
Mash the Sweet Potatoes with the melted butter, ginger and dry spices
Slowly add half of the custard mixture, mix until well incorporated
Add the other half of the mixture again until well incorporated
Pour evenly into pie shells, it should be almost soupy
Bake 30-45 minutes until a toothpick comes out clean (also make sure that your crust doesn't get too brown before the custard settles)
Cool and serve with either Vanilla or Butter Pecan Ice Cream, whipped cream, or by itself!
*picture courtesy of http://ruralcandles.com*

What I make some Sundays

I'm usually not in the mood to have to do too many dishes on Sundays since that is when I do most of my bulk cooking. I make a "frittata" where I only have to use one pan.

I sometimes to make these on Sundays because I just have to use one pan and go

4 potatoes, thinly sliced
1/2 an onion thinly sliced
salt and pepper
red pepper flakes (optional)
1 to 2 tbls of oil
your choice of meat (it all depends on whats around, sometimes I use left over salmon)
4 to 5 large eggs
1/4 cup of milk
shredded cheese
*Preheat oven on 350*
1) in skillet pour in oil, heat on medium
2) add onions and red pepper flakes, sautee for 5 mins
3) add potatoes, salt and pepper to taste cook for 15 mins turning frequently
4) add your meat of choice cook for 5 minutes
5) crack the eggs, and add milk add a little bit of extra pepper, mix until fluffy
6) Cut off the skillet, pour in egg mixture
7) top with cheese
8) place in the oven, bake for 15-20 minutes
9) remove from oven and let sit for 10 mins so a crust can form
10) ENJOY!!!

Gosh I hate cravings

I've been craving fried fish (preferably Trout or Whiting..or Ling, which is expensive), homemade macaroni and cheese (my mac & cheese definitely resembles Macaroni Pie, which is still a heavy debate with my WI friends lol), cornbread, greens, and brownies (darn free recipe book lol). I think that's like going to be one of the meals for this weekend, or next week (when I get my refund).

Macaroni and Cheese recipe (I add red pepper and onions sometimes)

Box of your favorite Elbow Macaroni (or small tube pasta)
can of evaporated milk
1/2 stick of butter
1 cube of bouillon (chicken or veggie)
1 to 2 tsp of regular flour
pepper to taste (if you want to fancy it up a notch white pepper)
1 cup of Extra Sharp Cheddar, cubed (I love Richfood's New York Sharp)
1 cup of Sharp Cheddar, grated
1/2 of red pepper, diced (optional)
1/4 of an onion, diced (optional)

Preheat the oven at 375
1) Boil macaroni to package directions (no more than 10 minutes tops) with 1/2 a cube of the bouillon
2) while the pasta is boiling, in a small saute pan, add a couple of pads of butter (no margarine)
3) add your diced pepper and onion, saute until softened..remove
4) add the remaining butter (this is not low-fat lol) in the pan and sprinkle in the flour...we're making a roux here
5)once the roux is a pale color of beige, add your can of milk and remaining bouillon and pepper...then add the Extra Sharp Cheddar..stir until melted, and remove from heat
6) drain macaroni, and then mix into the cheese sauce (I don't know how the spell the French name for it lol)
7) pour into a greased casserole dish
8) top with Sharp Cheddar
9) bake until golden brown on top (about a good 25 minutes)
10) let sit for at least thirty minutes, and serve warm

Enjoy!

I would share the recipe for the brownies, but I just got it today so I have to try it out. Never made homemade brownies, but this recipe seems a lot easier than other recipes I've seen (double boil milk and 30% caco shaved finely dark chocolate at 65 degrees no higher, ummm who does that?? lol).

Well here's what I made this past Friday

I know I said I tweaked my Rice and Black Beans recipe...here's the main dish that I made as well.

I call it Chicken Enchilada-esque because I really didn't have the time to actually roll them up, lol.
I bought most of my items from Tar-jay, but if you can find them cheaper by all means go for it!

4 chicken thighs (you can cook these forever without worrying if they're be overdone, plus really cheap)
Adobo seasoning, mainly to taste (I use approx. 1 1/2 tlbs)
Chili Powder (again to taste)
Red pepper flakes (1/2 tsp or to taste)
A couple of small pinches of Italian Seasoning
1/2 an onion sliced
2 garlic cloves
olive oil to drizzle in the casserole dish (or roaster pan)
large tortillas
1 can of Red Enchilada Sauce (I got the Red sauce from El Paso)
1 small can of jalapenos (optional, but we like spice in our house lol)
1 1/2 cups shredded cheese (could use Mexican blend OR Sharp Cheddar), have some put aside to place on the top
salsa to place on top with the cheese (just enough to cover the edges)

1) place the thighs in the pot (dutch oven or stock pot)
2) Fill up a large pot with enough water to cover the chicken
3) add the seasonings (Adobo, Italian Seasoning, Chili Powder, Red Pepper flakes)
4) slice the onion right over the pot, don't even rush
5) smash the garlic cloves, toss those in
6)allow everything to boil for 30 mins. (no need to worry about under cooking because you'll be placing them in the oven)...let cool, skin them and shred them

Pre-heat the oven at 375
Assembling
1) drizzle the oil (or if you're using spray go ahead)
2) lay the tortillas enough to cover the bottom, you can overlap
3) add about 1/2 of the chicken
4) poor 1/3 of the sauce
5) add a handful of the cheese
6) repeat one more time, this time add the entire can of jalapenos
7) add one more layer of tortillas (and whatever sauce you have remaining)
8) pour salsa on top
9) top off with cheese
*this is a lot easier than it looks*
Bake for 25 mins. or until the cheese is melted and slightly golden.
Enjoy! Let me know how it goes!

4 cups of stock (I used stock I made boiling chicken thighs and onions)
2 cans of black beans, rinsed OR you could use a bag of black beans
Adobo, to taste
2 tsp of Chili powder
1/2 cup of salsa
2 cups of long grain rice (not instant rice)
one bag of frozen corn
1/2 a can of coconut water (can be found in the ethnic food section at your grocery store)

1) bring stock to a boil
2) add beans, and allow to cook for 30 mins on medium heat
3) add your seasonings (salsa, Adobo, and Chili Powder), allow to simmer for 10 mins
4) add your rice, and cook that according to the package directions
5) add your bag of frozen corn along with the coconut water
6) simmer for an additional 25 mins. on medium heat
Enjoy! Usually makes about 6-8 servings depends on how you use it (side dish or main dish)
I have some in a big freezer bag right now. I plan to use it to make a "veggie" quesadilla (sp).
I served it alongside some enchilada-esque casserole I made with a little extra cheese on top.
This meal actually cost me about a $5, not including my rice and black beans and corn side dish (that ran me about 4)...so a dinner for three for two days, actually cost me under $10...sweet!

The beans will actually last me forever! Okay, had to share it (it's quoted because I typed it on circle of moms on FB)! I am going to make chili today since I know the casserole won't even last as long as I wanted (we ate off it all day yesterday lol).

I love to cook!

But I always have to find a way to make sure that I don't take away years from our lives in this house. I love going to www.cookinglight.com, and even have signed up for the newletter from www.eatingwell.com (even have the updates sent to me via facebook). I also look up low glycemic index recipes because I am trying my best to lose weight, and prevent the chances of me getting diabetes.

http://www.eatingwell.com/health/nutrition_watch/glycemic_index_101.html--this link will help you in a beginners guide to low glycemic eating

http://www.eatingwell.com/recipes/collections/healthy_breakfast_recipes.html --low GI breakfast recipes

Made this before and I actually loved it

Southwestern Steak & Peppers

From EatingWell Magazine Winter 2004 -- Subscribe Now!
USER RATING ADD A COMMENT | PRINT THIS RECIPE | SEND TO A FRIEND | ADD TO MY EATINGWELL
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight
VIEW COMPLETE NUTRITION GUIDELINES »
This juicy spice-crusted steak gets finished with a dynamite sauce made with an unusual ingredient--coffee, which adds depth and richness to the dish. Slice the steak very thinly across the grain to ensure the most tender results.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon salt, or to taste
3/4 teaspoon coarsely ground pepper, plus more to taste
1 pound boneless top sirloin steak, trimmed of fat
3 cloves garlic, peeled, 1 halved and 2 minced
3 teaspoons canola oil or extra-virgin olive oil, divided
2 red bell peppers, thinly sliced
1 medium white onion, halved lengthwise and thinly sliced
1 teaspoon brown sugar
1/2 cup brewed coffee or prepared instant coffee
1/4 cup balsamic vinegar
4 cups watercress sprigs

1. Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
2. Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.
3. Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
4. To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.

NUTRITION INFORMATION: Per serving: 226 calories; 9 g fat (2 g sat, 4 g mono); 64 mg cholesterol; 12 g carbohydrate; 24 g protein; 3 g fiber; 213 mg sodium; 613 mg potassium.

Nutrition bonus: Vitamin C (210% daily value), Vitamin A (60% dv), Iron (25% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat

Tres Leche Cake Lovers

Okay so this again is courtesy of Eat Better America...I L-O-V-E this cake, and anything that will assist me in enjoying this treat and not feel as guilty...well it's a win/win!

"Healthified" Tres Leches Cake
62% less fat • 62% less sat fat • 20% fewer calories than the original recipe—see the comparison. This indulgent cake is still drenched in three milks, but no longer drowning in fat and calories.
prep time:15 min
start to finish:1 hr 55 min
makes:15 servings

1 box (1 lb 2.25 oz) yellow cake mix with pudding
1 1/4 cups water
1 tablespoon canola oil
2 teaspoons vanilla
2 whole eggs
3 egg whites
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 can (12 oz) evaporated fat-free milk
1/2 cup fat-free (skim) milk or fat-free half-and-half
1 container (8 oz) frozen reduced-fat or fat-free whipped topping, thawed
Sliced fresh strawberries, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking.
4. In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
5. Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator.

Nutritional Information
1 Serving: Calories 280 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 30mg; Sodium 300mg; Total Carbohydrate 49g (Dietary Fiber 0g, Sugars 35g); Protein 6g % Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 20%; Iron 4% Exchanges: 1 Starch; 2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 MyPyramid Servings: 1/2 c Dairy
*% Daily Values are based on a 2,000 calorie diet.

Food tips for the budget friendly

It's lent over here in my house, so buying any type of beef (I gave it up, but not my bacon!!!! lol), is not even going to happen. Only family sized packs of ground turkey or chicken come in here, and I can get those from my neighborhood shoppers for under $6. The family pack equals 2 different meals (baked ziti and turkey burgers).
A roasted chicken equals about 3 meals: chicken with mashed potatoes and spinach one night, chicken hash (shredded chicken, thinly sliced potatoes, onions, salt and pepper with some oil), and of course some type of chicken soup (w/ veggies and rice or pasta). Yeah I've been good at this.
Also you know those turkey breast you can find at Wal-Mart, well that'll save you a lot of money when it comes to deli meat. You spend $8 for that breast, and bam you have sandwiches for at least a month (for a family of three).
When it comes to buying cheese, buy a block of cheese. That way you can use it for more than one thing (shred it go with your pasta, shave it to go on your sandwiches, cube to eat with your fruit/or crackers, etc.). You'll save at least $2 from your food bill.
Buy generic! This is coming from a certified food snob, but hey sometimes we have to budget. Who knows there might be that certain yogurt that you have to have because it has all of these health benefits (yes I am referring to myself, and my love of Kefir lol). You buy that store brand sharp cheese, pasta (Richfood and Nature's Promise are good brands), making it easier for you to get that special item.
Beans, beans the musical fruit. The more you eat, the less you have to worry about your fiber intake lol. I have a tasty version of black bean soup, that even steak lovers will love, and it's vegan friendly. It requires a a crockpot (have no fear you will be using this), a bag of black beans (don't get the can, you'll be spending more), 2 cloves of garlic, some olive oil, 2 plum tomatoes, 1/2 a habanero pepper, and onion soup mix (make sure there is no beef or chicken stock added). Soak your beans for at least 6 hours, overnight if you can. After soaking the beans, heat up a small pan with the 1/2 tsp olive oil (or margarine if you don't want to spend the money for oil), Add the 2 cloves of garlic (smashed), and sautee' until softened. Add the beans, tomatoes, garlic oil, the pepper, soup mix, and add water until the beans are covered. Put the pot on low (if you're going to work), or you can put it on high until the beans are tender. Make some rice, and if you want to get fancy you can add some cheese on top OR chopped onion and tomato.
Okay little one is up, courtesy of her Daddy, so I must retire. We have a busy day of playing and learning!

How to make herbal tea

I've been a tea drinker since I can actually remember (probably 2 or 3), but my Mommy always made sure that if I had tea it had to be herbal. So, while scanning the net looking for tea rinse recipes (for those who are into hair, you probably know about these) I found this article on MSN.com on how to make you're own. Now I know that some might think this is expensive, but since that "r" word keeps coming up, I thought why not since I will be making it myself (no packaging to worry about, not worrying about the whereabouts of ingredients, or if a mystery herb snuck in). Well for those who dare, here are some hints. For more information check out the link http://www.delish.com/recipes/homemade-herbal-teas-2

For the best results, you want your tea to consist of three kinds of ingredients:

HEALTHY GREENS For a full-bodied flavor, you might try steeping a combination of dandelion leaves, watercress, parsley, and birch leaves.
BEAUTIFUL BLOOMS Consider using a colorful mixture of rose petals, dandelion blossoms, pansies, and violets for good taste and appearance.
NOBLE FRAGRANCES Combine chives, thyme, rosemary, marjoram, verbena, oregano, and mint with flowers such as lemon blossoms and lilac.
Herbal remedies can be administered — and enjoyed — in many ways, but when boiling water is poured over herbs, the plants' soluble organic compounds are easily broken down. The resulting fragrances are an indication of the herbs' inherent therapeutic qualities.



Plants that are safe to eat — and drink
EDIBLE (AND DRINKABLE) FLOWERS

Alliums (flowers and young shoots), bee balm, carnations, hibiscus blossoms, hollyhock, honeysuckle flowers (the berries are highly poisonous), Johnny-jump-ups (flowers and leaves), lavender (blossoms and leaves), nasturtiums (flowers, buds, leaves, seedpods), pansies (flowers and leaves), roses (petals, leaves, and rose hips), violets (flowers and leaves).



EDIBLE (AND DRINKABLE) KITCHEN HERBS

Basil, chamomile flowers, chives, dill, lemon balm, marjoram, mint, oregano, parsley, peppermint and other mints, rosemary, sage, thyme, verbena.



EDIBLE (AND DRINKABLE) BUSHES AND TREES

Birch leaves (especially when young), blackberry leaves, citrus blossoms (lemon, orange, grapefruit, etc.), elderberry flowers and ripe berries (the leaves and unripe berries are poisonous), gardenia, hibiscus flowers, honeysuckle flowers, pine needles (white and black), raspberry leaves.



EDIBLE (AND DRINKABLE) WEEDS

Chickweed, chicory (flowers and buds), dandelions (flowers and leaves), goldenrod, good King Henry, kudzu, lamb's quarters, plantain (or white man's footsteps, as the Native Americans called them), purslane, stinging nettle.



Steeping your herb tea
Put a fat handful of the plants you gathered in a big pot or sparkling clean coffee press free of all oils, and pour boiling water over them. Consider using dandelion greens and flowers for about half of the handful (resulting in a slightly bitter taste, but great for digestion; or use blackberry or raspberry leaves in bulk for a sweeter taste). Divide the rest of your tea fairly equally among plants listed in the categories above without any single ingredient dominating.

Use a glass pot; this allows you to see the green beauty of your herbs. Let them steep for a few minutes. Keep them warm on a warmer and enjoy your tea all day long. There is enough flavor left in the plants for at least one additional steeping.

Welcome guys and gals!

Well this blog is to celebrate the life of moi and my family. This is where I can post the random thoughts that pass through my mind be it being a full-time Mommy, a wife, and just plain ol' how I live my life.

Like my hobbies include (not limited to): chatting it up on my favo message boards, researching random products for my diva purposes (I've been called this or stoosh), finding sales online, singing, entrepreneurship, and cooking of course. Not much to really explain, since the first word in name of the blog is randomosity, lol. Just don't expect the same ol' song and dance.