Drumroll please....after many hours in the kitchen (and at my local MFF), I have come up with a pretty darn awesome home version of everyone's fave Lean Lemon Turkey. You can serve over rice like MFF does, stuff it in a whole wheat pita or eat it plain...it's up to you!
1 1/4 lbs. ground turkey
1 1/2 tsp Tony Chachere "More Spice" Creole Seasoning
1/2 tsp fresh ground black pepper
1/4 tsp garlic powder
1 small whole dried red chili pod, seeded and crumbled
pinch crushed red pepper flakes
generous pinch cayenne pepper
4 tbsp fresh squeezed lemon juice
zest from half of a lemon
In a large skillet over medium heat, add ground tukey. Break meat up with back of wooden spoon. Add creole seasoning, garlic powder, crumbled pepper, pepper flakes, cayenne, lemon juice and zest. Stir to combine and continue cooking until turkey is browned 8-10 minutes.
Monday, April 25, 2011
Thursday, April 21, 2011
Matzo Toffee with Fleur de Sel
Okay, I have be honest with you...this stuff is like CRACK to me...holy moly! It is sweet, chocolately, salty, crunchy goodeness!!! It is the BEST "cure" for PMS...EVER!!! My kids love it and my poor husband can't quit eating it either. Needless to say, I don't make it very often...if I did, I would seriously weigh 300 lbs. It is fun and easy to make...get the kiddos involved.
5 sheets whole wheat matzo
1 1/2 sticks unsalted butter, cut into small pieces
1 cup packed dark-brown sugar
2 cups semisweet chocolate chips*
1/3 cup sliced almonds, toasted**
1 tsp fleur de sel (you can use kosher salt)
Preheat oven to 275°F.
Line a 13"x17" in. rimmed baking sheet with parchment paper. Place matzos in an even layer. You may need to break some matzos to fit the pan, and you should have extra matzo left over.
Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce the temperature to low. Cook, stirring, until sugar has completely dissolved and beings to bubble. Drizzle toffee over matzo and spread evenly to cover using an off set spatula.
Transfer toffee-covered matzo to oven and bake until the toffee gets shiny for 15 minutes. Remove from oven and sprinkle with chocolate chips. Let stand for 5 minutes, and spread melted chocolate over matzo to cover. Sprinkle with the toasted almonds and salt.
Transfer matzo to the refrigerator and chill for at least 2 hours.
Break chilled matzo toffee into pieces. Store Matzo toffee in an airtight container in the refrigerator.
* Try using one cup chocolate chips and one cup peanut butter chips...super tasty.
**My kiddos are not big nut fans, so I leave them off...do whatever makes you and your famly happy! To toast the sliced almonds, place in a single layer on a microwave safe plate. Cook 1 minute and stir. Continue cooking at 30 second intervals, until nuts are golden and fragrant.
5 sheets whole wheat matzo
1 1/2 sticks unsalted butter, cut into small pieces
1 cup packed dark-brown sugar
2 cups semisweet chocolate chips*
1/3 cup sliced almonds, toasted**
1 tsp fleur de sel (you can use kosher salt)
Preheat oven to 275°F.
Line a 13"x17" in. rimmed baking sheet with parchment paper. Place matzos in an even layer. You may need to break some matzos to fit the pan, and you should have extra matzo left over.
Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce the temperature to low. Cook, stirring, until sugar has completely dissolved and beings to bubble. Drizzle toffee over matzo and spread evenly to cover using an off set spatula.
Transfer toffee-covered matzo to oven and bake until the toffee gets shiny for 15 minutes. Remove from oven and sprinkle with chocolate chips. Let stand for 5 minutes, and spread melted chocolate over matzo to cover. Sprinkle with the toasted almonds and salt.
Transfer matzo to the refrigerator and chill for at least 2 hours.
Break chilled matzo toffee into pieces. Store Matzo toffee in an airtight container in the refrigerator.
* Try using one cup chocolate chips and one cup peanut butter chips...super tasty.
**My kiddos are not big nut fans, so I leave them off...do whatever makes you and your famly happy! To toast the sliced almonds, place in a single layer on a microwave safe plate. Cook 1 minute and stir. Continue cooking at 30 second intervals, until nuts are golden and fragrant.
"Herb-tastic" Roast Chicken
I LOVE fresh herbs and use them every chance I get. This is a simple roast chicken that the whole family will love. Play around with the herbs you use...you know what I say..."whatever makes you happy"!
2 lb roasting chcken, rinsed and patted dry.
2 tsp kosher salt
1 tsp fresh cracked pepper
2 tsp lemon zest
1 tsp each minced fresh Rosemary, Thyme and Marjoram
Olive oil
Preheat oven to 425. In a small glass bowl, combine salt, pepper, lemon zest and herbs. Place chicken in roasting pan and rub a couple "glugs" of olive oil over chicken and pat herb mixture evenly over chicken. Roast until juices run clear, about 40-45 minutes.
Remove from oven and using tongs, flip chicken over breast side facing down. Let chicken rest 10 minutes before flipping back over and carving.
This method allows juices to return to breast meat ensuring juicy white meat.
2 lb roasting chcken, rinsed and patted dry.
2 tsp kosher salt
1 tsp fresh cracked pepper
2 tsp lemon zest
1 tsp each minced fresh Rosemary, Thyme and Marjoram
Olive oil
Preheat oven to 425. In a small glass bowl, combine salt, pepper, lemon zest and herbs. Place chicken in roasting pan and rub a couple "glugs" of olive oil over chicken and pat herb mixture evenly over chicken. Roast until juices run clear, about 40-45 minutes.
Remove from oven and using tongs, flip chicken over breast side facing down. Let chicken rest 10 minutes before flipping back over and carving.
This method allows juices to return to breast meat ensuring juicy white meat.
Perfect Doesn't Live Here Anymore...And That's A Good Thing!
I was talking to a friend the other day about how both of us have days where we feel like “less than perfect” wives and mothers. All of you reading this are shaking your heads because you know exactly what I'm talking about...been there...done that, we ALL have those days!
For some reason (I am beginning to think it is genetic) women strive to attain unattainable perfection and have such high personal expectations, that we constantly beat ourselves up for “failing”. We look at the women around us, in magazines and on television and say “I must be a failure because I’m not like Susan or Jill or that actress with the 5 nannies or the mom who gets up at 4 am to head to the gym”. We consider ourselves failures because our children aren’t perfectly coifed each and every day like so & so’s kids…you get my point.
Newsflash…there is NO such thing as perfection….PERIOD…end of discussion! As for all those lofty ridiculous expectations we burden our lives with…LET ‘EM GO! Once you kick ‘em to the curb, you will start to see your life and yourself in a whole new light. It is the mistakes, screw-ups, mismatched outfits, lack of showering and messy houses that make life so interesting…it is what makes memories.
My husband is lucky to see me showered and dressed in something other than workout clothes more than a couple times a week. No matter how hard I try pulling it all together, I still end up in workout clothes and no make-up. I used to have terrible guilt about not “dressing up” (I use that term loosely) and being coiffed by the time Chris got home. One night I finally asked him if it bothered him. He laughed and told me “No, don’t be silly…you are a busy mother to three…I don’t care what you look like when I get home…I love you just the way you are”. I needed to hear those words…knowing that my husband wasn’t judging my “wife skills” based on whether I showered that day or not took the pressure off and I quit beating myself up about it. I still make an effort to shower, put make up and look presentable…but I don’t kick myself if I I can’t make it happen some days.
My kids still laugh when they share the story about the morning I overslept, woke up at 7:45 in a panic and raced around trying to get everyone out the door to school…in my rushing around I forgot to pack a lunch for one kid and sent the other two with the wrong lunchbox! I felt like a complete failure that morning…my kids on the other hand thought I was a rock star for letting them go to school late! That story gets funnier every time the kids bring it up and it also reminds me that no one is perfect (including me) and in the grand scheme of things, who cares?! The world didn’t end, my kids still got to school and now we have a funny story to share together.
At the end of the day, when I am tucking my kids into bed all the less than perfect moments of my day fade with hugs and kisses, storybooks and “I love you mommy…to the moon and back”…those simple actions and words let me know I must be doing something right.
Until next time…have a blessed and beautiful day,
Rox
For some reason (I am beginning to think it is genetic) women strive to attain unattainable perfection and have such high personal expectations, that we constantly beat ourselves up for “failing”. We look at the women around us, in magazines and on television and say “I must be a failure because I’m not like Susan or Jill or that actress with the 5 nannies or the mom who gets up at 4 am to head to the gym”. We consider ourselves failures because our children aren’t perfectly coifed each and every day like so & so’s kids…you get my point.
Newsflash…there is NO such thing as perfection….PERIOD…end of discussion! As for all those lofty ridiculous expectations we burden our lives with…LET ‘EM GO! Once you kick ‘em to the curb, you will start to see your life and yourself in a whole new light. It is the mistakes, screw-ups, mismatched outfits, lack of showering and messy houses that make life so interesting…it is what makes memories.
My husband is lucky to see me showered and dressed in something other than workout clothes more than a couple times a week. No matter how hard I try pulling it all together, I still end up in workout clothes and no make-up. I used to have terrible guilt about not “dressing up” (I use that term loosely) and being coiffed by the time Chris got home. One night I finally asked him if it bothered him. He laughed and told me “No, don’t be silly…you are a busy mother to three…I don’t care what you look like when I get home…I love you just the way you are”. I needed to hear those words…knowing that my husband wasn’t judging my “wife skills” based on whether I showered that day or not took the pressure off and I quit beating myself up about it. I still make an effort to shower, put make up and look presentable…but I don’t kick myself if I I can’t make it happen some days.
My kids still laugh when they share the story about the morning I overslept, woke up at 7:45 in a panic and raced around trying to get everyone out the door to school…in my rushing around I forgot to pack a lunch for one kid and sent the other two with the wrong lunchbox! I felt like a complete failure that morning…my kids on the other hand thought I was a rock star for letting them go to school late! That story gets funnier every time the kids bring it up and it also reminds me that no one is perfect (including me) and in the grand scheme of things, who cares?! The world didn’t end, my kids still got to school and now we have a funny story to share together.
At the end of the day, when I am tucking my kids into bed all the less than perfect moments of my day fade with hugs and kisses, storybooks and “I love you mommy…to the moon and back”…those simple actions and words let me know I must be doing something right.
Until next time…have a blessed and beautiful day,
Rox
Thursday, April 14, 2011
It's All Greek To Me - Souvlaki Inspired Burgers with Grilled Onions & Peppers
My family loves souvlaki,so one night I decided to get creative and make burgers instead of kebabs...everyone raved about dinner that night!
2 lbs. ground sirloin, turkey or chicken (whatever makes you happy)
4 tsp minced fresh garlic
2 tbsp fresh squeezed lemon juice
2 tbsp white wine
2 tsp olive oil
2 tsp dried oregano
2 tsp salt
1 tsp fresh cracked pepper
1 red bell pepper,cored and sliced into thin strips
1 green bell pepper, cored and sliced into thin strips
1 red onion, sliced into thin rings
tzatzki sauce (see recipe below)
1 small log goat cheese
1/2 cup chopped kalamata olives
8 ciabatta rolls or your favorite burger bun (my kiddos love Fuddrucker's buns - you can buy them to-go)
In a large glass bowl, combine ground meat and next seven ingredients. Gently combine to incorporate. Cover and place in fridge while preparing grilled veg.
In a small bowl, combine goat cheese and olives. Stir to combine. Cover and place in fridge until ready to use.
Heat grill to medium high. Toss peppers and onion slices with a splash of olive oil and with tongs place either in grill basket or directly onto grill. Grill, turning frequently until veg is crisp tender and charred in spots. Remove from grill and set aside in small bowl.
Remove meat from fridge and make 8 patties, making sure not to overwork meat.
Pur burgers on grill and cook until burgers reach your desired level of doneness. Remove from grill and tent with foil.
Brush buns with a bit of olive oil and grill until toasted.
To assemble burgers - top one bun bottom with a burger patty. Spread a bit of cheese/olive mixture on patty and top with some of the onions and peppers. You can either spread some tzatziki sauce on top bun or serve on side. Enjoy!
Tzatziki Sauce
1 (16 ounce) container FAGE brand plain Greek yougurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste
Combine all ingredients in sealable container. Let sauce chill in fridge 2 hours before serving.
2 lbs. ground sirloin, turkey or chicken (whatever makes you happy)
4 tsp minced fresh garlic
2 tbsp fresh squeezed lemon juice
2 tbsp white wine
2 tsp olive oil
2 tsp dried oregano
2 tsp salt
1 tsp fresh cracked pepper
1 red bell pepper,cored and sliced into thin strips
1 green bell pepper, cored and sliced into thin strips
1 red onion, sliced into thin rings
tzatzki sauce (see recipe below)
1 small log goat cheese
1/2 cup chopped kalamata olives
8 ciabatta rolls or your favorite burger bun (my kiddos love Fuddrucker's buns - you can buy them to-go)
In a large glass bowl, combine ground meat and next seven ingredients. Gently combine to incorporate. Cover and place in fridge while preparing grilled veg.
In a small bowl, combine goat cheese and olives. Stir to combine. Cover and place in fridge until ready to use.
Heat grill to medium high. Toss peppers and onion slices with a splash of olive oil and with tongs place either in grill basket or directly onto grill. Grill, turning frequently until veg is crisp tender and charred in spots. Remove from grill and set aside in small bowl.
Remove meat from fridge and make 8 patties, making sure not to overwork meat.
Pur burgers on grill and cook until burgers reach your desired level of doneness. Remove from grill and tent with foil.
Brush buns with a bit of olive oil and grill until toasted.
To assemble burgers - top one bun bottom with a burger patty. Spread a bit of cheese/olive mixture on patty and top with some of the onions and peppers. You can either spread some tzatziki sauce on top bun or serve on side. Enjoy!
Tzatziki Sauce
1 (16 ounce) container FAGE brand plain Greek yougurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste
Combine all ingredients in sealable container. Let sauce chill in fridge 2 hours before serving.
Tuesday, April 12, 2011
Brownies...S'mores...Now You Don't Have To Choose!
Made these sinfully good brownies for our Girl Scout camping trip this past weekend...talk about yumm-o! The girls and grown ups loved em. Ooey, gooey goodness!
You can change up the recipe to suit your taste. I have made this recipe with chopped Reese's peanut butter cups instead of regular chocolate. You can also add chopped salted peanuts and a drizzle of caramel topping for "Hot Tin Roof Sundae" treats...the combinations are truly endless!
One box of Duncan Hines Family Style Chewy Fudge Brownie Mix
2 eggs
1/4 cup water
1/2 canola oil
2 cups mini marshmellows
6 Hershey bars, broken into bite size pieces
8 graham crackers (full sheets), broken into bite size pieces
Preheat oven to 350.
Combine brownie mix, eggs, oil and water in medium bowl and stir to blend. Spray 9x13" pan with Pam spray and pour batter into pan. Spread batter evenly with off-set spatula.
Bake brownies for 22 minutes.
While brownies are baking, combine marshmellows, chocolate and graham crackers in a bowl, set aside.
Remove brownies from oven and top with s'mores mixture. Press topping gently into brownies. Return to oven and continue baking 5-7 minutes (until marshmellows are puffed and golden and chocolate has melted).
Remove from oven and let cool on rack at least 2 hours before slicing and serving.
You can change up the recipe to suit your taste. I have made this recipe with chopped Reese's peanut butter cups instead of regular chocolate. You can also add chopped salted peanuts and a drizzle of caramel topping for "Hot Tin Roof Sundae" treats...the combinations are truly endless!
One box of Duncan Hines Family Style Chewy Fudge Brownie Mix
2 eggs
1/4 cup water
1/2 canola oil
2 cups mini marshmellows
6 Hershey bars, broken into bite size pieces
8 graham crackers (full sheets), broken into bite size pieces
Preheat oven to 350.
Combine brownie mix, eggs, oil and water in medium bowl and stir to blend. Spray 9x13" pan with Pam spray and pour batter into pan. Spread batter evenly with off-set spatula.
Bake brownies for 22 minutes.
While brownies are baking, combine marshmellows, chocolate and graham crackers in a bowl, set aside.
Remove brownies from oven and top with s'mores mixture. Press topping gently into brownies. Return to oven and continue baking 5-7 minutes (until marshmellows are puffed and golden and chocolate has melted).
Remove from oven and let cool on rack at least 2 hours before slicing and serving.
Friday, April 8, 2011
"Wimberley Weekend" Tres Leche French Toast....YUM to the max!
This french toast ROCKS!!! Just ask anyone that has been to our house in Wimberley :) Serve with sausages and brown sugar bacon...yumm-o!!!
2 (12-oz.) cans of evaporated milk
1 (14-oz) can of sweetened condensed milk
1 tbsp vanilla
10 eggs
1 tsp salt
"Texas Toast" (I use Mrs. Baird's) bread slices or french bread, sliced 1" thick
1 cup heavy cream
1/3 cup sugar
butter for frying
dulce de leche (or your fave caramel sauce) for drizzling
fresh berries (I like raspberries)
In a large bowl whisk together evaporated milk, sweetened condensed milk, vanilla, eggs, and salt until combined.
Place liquid in a wide baking dish and press slices of bread into egg/milk mixture until bread absorbs some liquid. Place in the refrigerator for 30 minutes, turning over bread 15 minutes through.***
In the meantime prepare the topping by placing the heavy cream and sugar in a stand mixer. Using the whisk attachment, whisk together until stiff peaks are formed. Refrigerate whipped cream until ready to serve.
Melt a couple tbsp butter on griddle on medium-low heat and cook the slices of toast for 4-5 minutes on each side, until golden brown.
Serve french toast with a spoonful of whipped cream, a drizzle of caramel and a few mixed berries scattered over top. Serve immediatley as the cream will melt quickly.
***If you are in a rush, skip the 30 minute soak and dip bread into bowl of egg/milk mixture and submerge 2-3 minutes, shake off excess and proceed with above cooking directions.
2 (12-oz.) cans of evaporated milk
1 (14-oz) can of sweetened condensed milk
1 tbsp vanilla
10 eggs
1 tsp salt
"Texas Toast" (I use Mrs. Baird's) bread slices or french bread, sliced 1" thick
1 cup heavy cream
1/3 cup sugar
butter for frying
dulce de leche (or your fave caramel sauce) for drizzling
fresh berries (I like raspberries)
In a large bowl whisk together evaporated milk, sweetened condensed milk, vanilla, eggs, and salt until combined.
Place liquid in a wide baking dish and press slices of bread into egg/milk mixture until bread absorbs some liquid. Place in the refrigerator for 30 minutes, turning over bread 15 minutes through.***
In the meantime prepare the topping by placing the heavy cream and sugar in a stand mixer. Using the whisk attachment, whisk together until stiff peaks are formed. Refrigerate whipped cream until ready to serve.
Melt a couple tbsp butter on griddle on medium-low heat and cook the slices of toast for 4-5 minutes on each side, until golden brown.
Serve french toast with a spoonful of whipped cream, a drizzle of caramel and a few mixed berries scattered over top. Serve immediatley as the cream will melt quickly.
***If you are in a rush, skip the 30 minute soak and dip bread into bowl of egg/milk mixture and submerge 2-3 minutes, shake off excess and proceed with above cooking directions.
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