Thursday, March 12, 2015

Banana Egg Protein Pancakes

From: Undressed Skeleton

1 Scoop Vanilla Whey Protein
1 Extra Ripe Large Banana
2 Egg Whites
1 Egg
1 Tsp Dark Chocolate Chunks

Mash banana. Stir in protein powder and chocolate chunks. Mix together. Add eggs and mix. Cook!

I loved these. They tasted like regular pancakes, but they are packed with protein. I'm not a big fan of bananas but for some reason I love banana pancakes. I'll definitely be making these again in the future!

Baked Chicken Honey

From: Blisstree

Thighs, drumsticks, wings from 1 3-4 lb. chicken
1/2 cup soy sauce
the juice of 1 lime
1/4 cup honey
1 tablespoon brown sugar
3 tablespoons minced garlic
freshly ground black pepper to taste
salt, optional

Marinate chicken pieces in the rest of the ingredients, except for the salt, for 4 hours or overnight, turning occasionally to redistribute. Drain chicken from marinade and transfer to greased baking sheet. Bake at 350 degrees for 30 minutes, turning once, or just until cooked through and juices run clear. While chicken is baking, cook marinade in a small saucepan, until thickened. Adjust seasoning with salt and pepper if necessary. When chicken is done, dip each piece into the cooked marinade and return to baking sheet. Broil 2 minutes or until just golden. Serve hot with the sauce over steamed rice.

Thumbs up! I love trying new chicken recipes. I love recipes that involve ingredients I already have on hand, so I can decide to make them last minute! This is a yummy, quick-cooking recipe that I'll definitely make again in the future.

Seared Scallops in White Wine Butter Sauce

From: PopSugar

5-6 large scallops
Cooking spray
1/3 cup white wine
1 tablespoon minced white onion
3 tablespoons chilled butter
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh green onion
Salt and pepper, to taste

Place a skillet over medium-high heat until thoroughly heated. Coat scallops with cooking spray, and then salt and pepper right before placing on skillet. Carefully place scallops in hot skillet. Sear 3-5 minutes or until browned, flip sides, and cook another 2-3 minutes. Remove scallops from pan, and keep them warm in an oven at 150-175ºF.

In same pan, add wine to deglaze the pan, or use a wooden spoon to scrape the brown bits from the pan. Add onion, and bring wine to a boil. Boil for 5 minutes or until liquid reduces to 2 tablespoons. Over low heat, whisk in butter cubes, 1 tablespoon at a time, until fully incorporated. Stir in parsley and green onion. Salt and pepper to taste. Serve scallops with sauce.

Thumbs up! I actually buy my scallops from the Dollar Tree, of all places. They are $1 for 4 ounces, which is much cheaper than at the grocery store. Scallops are very high in protein and they're delicious, so this is a great recipe for when I just need a snack or small appetizer for myself. 

Saturday, February 21, 2015

Tilapia Pasta

From: Better Homes and Gardens magazine

8 oz dried linguine
12 oz fresh or frzoen tilapia fillets, thawed if frozen
2 Tbsp olive oil
1 large onion, finely chopped
1 fennel bulb, trimmed, cored and chopped
6 cloves garlic, minded
1 Tbsp capers
1 tsp dried Italian seasoning
1 14-oz can diced tomatoes (undrained)
1 8-oz can tomato sauce
1 Tbsp snipped fresh Italian parsley

Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Set pasta and water aside.

Season fish with 1/8 tsp salt and pepper. In a large skillet heat one tablespoon oil over medium-high heat. Add tilapia, cook about 6 minutes or until fish flakes easily with a fork. Remove; set aside.

Add remaining oil to skillet. Add onion and fennel. Cook and stir 5 minutes or until tender. Stir in garlic, capers, and Italian seasoning; cook and stir 1 minute more. Stir in undrained tomatoes, tomato sauce and reserved pasta water. Bring to boiling. Boil gently, uncovered, 8 minutes, stirring occasionally. Remove from heat.

Stir in pasta and fish, breaking up fish slightly. Sprinkle with parsley.

Thumbs up! I actually love tilapia because it doesn't have that "fishy" flavor that so many fish have. I also love pasta and pasta sauce, so I knew this was going to be a winner. I left out the fennel and capers and it still had a great flavor.

Chewy Fudgy Homemade Brownies

From: Sally's Baking Addiction

  • 1/2 cup (115g) salted butter
  • 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 Tablespoons (80g) all-purpose flour
  • 2 Tablespoons (11g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips
Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhang on all sides, or grease it. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Thumbs up! Okay, when I first tasted these brownies I thought they had too much chocolate in them. I could only eat one because it was so rich. But the next day, I figured I'd try one again. I popped it in the microwave for about 8 seconds - oh my gracious - to die for! These were so much better the second day, in my opinion. I will definitely be making these again. This is my favorite homemade brownie recipe I've tried. 

Crockpot Chili

From: All the Cooks

2 lbs hamburger, browned, drained
2 cups chopped onion
2 cloves minced garlic
5 Tbsp chili powder
2 tsp salt
1 tsp paprika
1 tsp oregano
1 Tbsp ground cumin
1 1/2 cup beef broth
28 oz chopped tomatoes
32 oz kidney beans, cooked
1 tsp cayenne
1/2 tsp tabasco sauce

Combine all ingredients and cook in the crockpot all day on low.

You had me at "combine all ingredients and cook all day." In other words - don't touch it, don't stir it, leave it alone. In fact, I let mine cook overnight while I slept. Now that's my kind of cooking! I love chili and this was a great recipe that didn't disappoint. I would definitely make it again. (I substituted venison for the hamburger in this recipe).

Hearty Hamburger Soup


  1. Brown ground beef and onion in a large pot. Drain if needed.
  2. Add spices and onion soup mix.
  3. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
  4. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
  5. Season to taste with garlic salt.
  6. Serve with shredded parmesan cheese and sour cream.

Thumbs up! I love hamburger soups and this one did not disappoint. What a great comfort food.