posted by on baking, blog, guilty pleasure, homemade, Phoenix

No comments

Oatmeal Scotchies

So, this picture was originally posted back in April of 2013 when I was living in Phoenix with a promise of getting the recipe to you “soon”…sorry about that. Here’s the updated recipe to try (Above 5,000 in elevation? Check out the high altitude recipe).

Makes 2 dozen cookies

What you’ll need:

  • ½ cup flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg (optional)
  • 1 stick of margarine softened
  • 6 tablespoons sugar
  • 6 tablespoons brown sugar **half of ¾ cup (12 tablespoons)**
  • 1 large egg
  • 1 orange peel grated
  • 1½ cups quick oats
  • a little more than half of a package of butterscotch chips
  1. Mix together the flour, soda, salt, cinnamon + nutmeg in a bowl.
  2. In a separate bowl, beat together the softened margarine, sugars, egg.
  3. Stir in the orange peel with a wooden spoon.
  4. Using a wooden spoon, pour in half of the flour mix into the wet ingredients and mix well.
  5. Add the rest of the flour mix, and stir until everything is combined.
  6. Stir in your butterscotch chips and oats with a wooden spoon.
  7. Using two spoons or a scoop, drop the dough onto a baking sheet that is covered with parchment paper.
  8. Bake about 7 minutes at 375 degrees. Remove from oven and let them cool on the pan for a couple of minutes.
  9. Remove the cookies from the pan and transfer them to wire racks to finish cooling.

posted by on cooking for 2, Crock-Pot, portions

4 comments

shredded pineapple chicken

This recipe was shared with me and originally called for drumettes. Chicken drummies are hard for me to find and usually gross me out when I do find them in the store so, I opted for organic chicken thighs.

Best served over a portion of brown rice (note: if you’re using the microwave rice cooker, the brown rice will take a while, 20-30 minutes, if you’re not using instant rice).

Serves 2-3 people

What you’ll need:

  • 5-6 chicken thighs
  • 2-3 garlic cloves, minced
  • 1 cup of crushed pineapple and the juice
  • salt
  • red pepper flakes
  • ½ cup of honey
  • ¼ cup low sodium soy sauce
  • 1 tablespoon olive oil

In your 2.5 quart crock pot, place your chicken thighs at the bottom. In a small bowl, mix together the rest of the ingredients, making sure to blend really well to incorporate the honey. Pour over the chicken thighs and cook on low for 6 hours. The chicken should easily fall apart to be shredded and served over brown rice.

**I used diced pineapple, but honestly it didn’t do anything for this recipe but make weird tasting pineapple. I think if you use crushed pineapple along with some extra pineapple juice, it’ll be much better!**

posted by on cooking for 2, homemade, Phoenix, taking the long way

No comments

Italian Turkey Meatballs + Pasta

I’m on a constant and what seems like a never-ending search to find the perfect meatball recipe. I don’t know what it is, but this challenge is one I don’t take lightly. Blame it on Oregano’s meatballs. I’ve come up with short-cut recipes, no-egg recipes, 100-ingredient recipes (almost an exaggeration) but, I’m still searching.

I had a ½ lb. of ground turkey left over from some turkey chili I made last week that needed to be used up. It was time to give the search another shot. I ran across Chef Huda’s Italian Turkey Meatball recipe. The ingredients were simple and so I gave it a swing using what I had available.

breadcrumbs

my makeshift breadcrumbs thanks to my Ninja food processor!

The recipe calls for breadcrumbs which isn’t something I always have on hand. I used my Ninja food processor (I link to a model similar to the one I own) and the ends of a loaf of wheat bread and pulsed them a few times until they looked like soft bread crumbs. Works for me!

The meatballs turned out tender, well seasoned and were perfect with marinara and pasta.

Next time I’ll make sure to dice my onion smaller and sauté with the garlic before adding to the rest of the mixture.
Makes about a dozen meatballs

|| Read more

posted by on cooking for 2, Crock-Pot, healthy, portions

No comments

homemade dressing

Chicken thighs are my go-to lately when it’s time to try a crockpot chicken recipe and really only for the fact that they tend to be cheaper than chicken breasts. With only a few ingredients, 5-6 hours and your crock pot this dish is an awesome quick dinner you can put together. || Read more

posted by on healthy, Nebraska

No comments

Goods from the Famers Market

Interesting read from Mother Jones about the Paleo diet. Michael Pollan hits some key points that run right along with my beliefs: Meat should be consumed in moderation (I promise, I’m forever Nebraskan) and that cooking for yourself is not only healthier for you but can really be a lot of fun.

Our hefty cousins, the apes, spend half their waking hours gnawing on raw sustenance, about six hours per day. In contrast, we spend only one hour. “So in a sense, cooking opens up this space for other activities,” says Pollan. “It’s very hard to have culture, it’s very hard to have science, it’s very hard to have all the things we count as important parts of civilization if you’re spending half of all your waking hours chewing.” Cooked food: It gave us civilization.

Pollan also points out that we should be eating more microbes. Microbes? Apparently my grandfather is smarter than I ever gave him credit for. His love for pickles makes so much sense now.

Check out the full article and take a listen to the Inquiring Minds podcast.

posted by on cooking for 2, Crock-Pot, healthy, homemade, portions, quick

No comments

Shredded Chicken Taco

Love this quick recipe I found on Pinterest. Make sure you have the homemade taco seasoning on hand for this one. Since I didn’t have onion powder to add to the seasoning recipe, I placed 3 thick slices of onion on the bottom of my crockpot so I wouldn’t miss out on that flavor.

Three ingredients. That’s it. Throw it all in the crock pot, set on low before you go to work and when you get home you’ll have chicken that falls apart with the touch of a fork. I’ll definitely be doing this one again but will probably add some jalapeños to the crock pot next time. || Read more

Shrimp + orzo

Jan
2014
03

posted by on cooking for 2, healthy, portions, quick

No comments

shrimp and orzo

Happy New Year!

Orzo has become a favorite pasta of mine lately. This recipe is quick to put together and is perfect for 2-3 people. I had plenty leftover for a couple of lunches.

If you’re using frozen shrimp like I do, make sure and thaw out ahead of time. Here’s what I do: Put the dozen frozen shrimps into a bowl with cold water, grab a beer out of the fridge and relax while those little guys thaw out.

Cooking the orzo in something other than water does amazing things to do this dish. I used vegetarian broth but you can use whatever you have on hand. || Read more

Related Posts Plugin for WordPress, Blogger...