Category: Nutrition

Nutrition

Audrey’s Favorite Deviled Eggs with Candied Bacon

Recipe Highlight: These are my daughter’s favorite addition to any holiday gathering. My biggest regret is always waiting for holidays to make them as they bring her so much joy!

INGREDIENTS

Deviled Eggs:

  • Dozen eggs
  • Mayonnaise (start with 1/2 cup … see instructions.)
  • Yellow mustard (start with 1 tablespoon)
  • Celery seeds, to taste (start with 1/8 teaspoon)
  • Cheddar cheese, grated (start with 1/4 cup)
  • Salt & Pepper, to taste
  • Smoked Paprika
  • Few snips of chives, if desired

Candied Bacon:

  • 12 bacon slices, cut into thirds
  • Brown sugar (about 1/3 cup)
  • Ground cayenne pepper or peri peri, if desired

INSTRUCTIONS

Deviled Eggs:

  1. Boil your eggs to your liking. I tend to place eggs into a pan and cover with water. I place on high heat and then bring to a full roiling boil where the bubbles are breaking all over the surface. Once boiling, I remove the pan from heat and allow to continue cooking off heat (on counter or cool stove burner) for about 10 minutes. After the 10 minutes is over, I add the eggs to a bowl of ice water and let sit until completely cooled, about another 10 minutes.
  2. Once you remove the shell (see notes for peeling tips), pat the eggs dry with a paper towel to remove any moisture, if needed. Using a knife, halve your eggs lengthwise, setting yolks aside. Sprinkle each halve with salt and pepper, to taste.
  3. To your bowl of reserved yolks, add remaining ingredients to taste. This part is tricky because it varies based on the number and size of the yolks. I would start off with about 1/2 cup mayo and 1 tbsp of mustard. Add more mayo, if needed, until you reach desired consistency/taste.
  4. Add in mix-ins such as celery seeds, grated cheddar, bacon bits, and salt and pepper.
  5. Pipe or spoon yolk mixture into the egg halves, sprinkling with smoked paprika. This spice gives your eggs their signature flavor and is great for presentation.
  6. Place eggs in refrigerator while cooking the candied bacon.
  7. For the candied bacon, just line a baking tray with parchment paper before placing your bacon slices onto the baking sheet. Sprinkle each piece of bacon with brown sugar. Feel free to add your favorite ground pepper (cayenne or peri peri) to make a sweet and spicy moment! Bake at 350 degrees until the bacon is rendered and browned on the edges for 25 to 30 minutes, giving the pan a half turn halfway through cooking. Allow the bacon to cool completely, about 20 minutes. The bacon will crisp as it cools.
  8. Once cooled and crisp, add a piece of your candied bacon to each deviled egg.  Eat remaining bacon … just because.
  9. Feel free to make them pretty by adding a few snips of chives for some greenery, if desired.

NOTES

Peeling Hack: Start peeling at the wide end of the egg, where there’s usually an air pocket. Peel off a small piece of shell at the bottom to expose the membrane, then slip the egg back into the water (ice water or room temperature water both work) for a minute or two. The water seeps under the shell and helps release it more easily. (I haven’t tried this tip yet, merely stole it. I’m documenting for posterity’s sake!)

Life Hack: Why do we only eat these for Easter or the rare family cookout, especially when Audrey loves them so much? I guess we’ll never know. There’s no rhyme or reason to the self-imposed rules we live by. I encourage you to welcome a little anarchy into your life and eat the damn eggs whenever you want to! Treat yourself, diva.

Why? Because I love you, kiddos … and you deserve good things. Don’t settle for just deviled eggs, but it’s a good place to start.

0

Audrey’s Favorite Glazed Orange Scones Recipe

Recipe Highlight: https://www.mybakingaddiction.com/glazed-orange-scones/

Makes 8 scones.

INGREDIENTS

Citrus-infused sugar:

  • 1/3 cup sugar
  • zest of two medium oranges

Scones:

  • Citrus-infused sugar (see above)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup sour cream
  • 1 egg

Glaze:

  • 3 tablespoons unsalted butter melted
  • 1 cup confectioners’ sugar sifted
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed orange juice

INSTRUCTIONS

  1. Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, make your citrus-infused sugar mixture by combining sugar and orange zest and mixing with your fingertips. Really get in there and mix the zest and sugar between fingertips until the oils are released from the zest! You will know you are there when the sugar is moistened and fragrant. Let the mixture sit on counter for at least 30 minutes to fully infuse flavors if you want to maximize the flavor, but waiting is not a required step.
  3. To the citrus-infused sugar, add in the flour, baking powder, baking soda and salt and mix until combined.
  4. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
  5. In a small bowl, whisk the sour cream and egg until smooth.
  6. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
  7. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
  8. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. Double-dipping is best!

NOTES

Kiddos: I love you so much! Please visit the link provided to the original recipe for pictures of the process used in making these amazing scones. As stated in the original recipe, these scones are peak when double-dipped in the glaze. We’ve added cranberries to this recipe, as well as subbed lemon for the citrus and using diced fresh strawberries. I’ve always wanted to do the same with blueberries. The sky is the limit! The base recipe is FANTASTIC, and these scrumptious scones are a great addition to any day! Enjoy!

0

Quick and Easy Sandwich Buns Recipe (Bread Machine)

Recipe Highlight: This is the absolute BEST recipes for sandwich buns or rolls that you can possibly make in a hurry! In less than 3 hours total, you can have amazingly soft bread that are especially delicious for burgers or chicken sandwiches! I can’t wait to use them for breakfast sandwiches as well. The slightly sweet, yeasty dough yields a crowd pleaser … for sure!

Makes 6 to 8 buns.

INGREDIENTS

  • 1 large egg
  • 1/2 cup of milk (4 ounces)
  • 1/4 cup water (Approximately 2 ounces … just enough until the totality of the 1st three ingredients equals 8 ounces. See instructions.)
  • 2 tbsp granulated sugar
  • 3/4 tsp salt
  • 2 tbsp softened butter
  • 2-1/2 cups (340 grams) of All-Purpose Flour
  • 1-1/4 tsp bread machine or quick rise yeast

INSTRUCTIONS

  1. Using a food scale, add 4 ounces of milk to a bowl. Then add egg. From there, add just enough water so that the total liquid mixture is 8 ounces. Using the cup measurements provided is pretty on point if you don’t have a food scale.
  2. Add salt and sugar to the liquid mixture and stir until egg is
  3. Add liquid mixture to bread machine, adding your softened butter and AP flour in order listed.
  4. Make a well in the top of the dry mixture and place your yeast on top.
  5. Using the DOUGH setting on your bread machine (our current model is #8 on the setting menu), allow your machine to do the hard work for you! It will mix the dough and proof it, a process that takes around 1-1/2 hours.
  6. Once dough has completed this process, turn out dough onto a lightly floured surface and divide into 6 to 8 dough balls. Once rounded out, place on a parchment lined baking sheet. Lightly press each ball with floured fingertips until they are around 1 inch tall.
  7. Let dough rest in a warm environment for about 45 minutes so that they can complete their final rise. If you don’t have warm proofing area, putting the rolls into an oven that has been preheated for a minute and a half and then leaving the oven light on works perfectly!
  8. Once rise is complete, preheat oven to 400 degrees.
  9. If desired, brush tops of rolls with egg whites and then sprinkle with sesame seeds or topping of your choice.
  10. Bake for around 12 minutes or until tops are beautifully brown.
  11. Allow rolls to cool for at least 15 minutes.
  12. Once cooled, cut horizontally and top as desired!

NOTES

For my kiddos: Enjoy! I hope that these buns elevate your sammies! These are so tasty! Just know that I love you more than homemade bread … and that says A LOT!

0

Mom’s Homemade Corn Flake Candy: A Pantry-Friendly Treat

Mom always had ingredients for this snack on hand, especially during leaner times! It’s a cheap fix for any sweet tooth not watching their waistlines! I post this here, not simply for posterity’s sake, but because not doing so would be criminal! It’s a family favorite.

INGREDIENTS

  • 1 cup sugar
  • 1 cup light Karo syrup
  • 1 cup peanut butter (chunky or creamy … your choice!)
  • 5 cups of corn flakes

INSTRUCTIONS

Bring sugar and Karo syrup to a boil in a large sauce pot. Once boiling, add peanut butter. Bring back to a boil and then cook for 1 minute. Remove from heat and add corn flakes, stirring until coated. Quickly spread mixture onto a counter lined with parchment paper. Cool. Break into pieces before storing.

NOTES

The time on the stove before adding the peanut butter is going to be what determines the texture of the candy. A crispier texture is achieved by adding extra time to the boil before adding in peanut butter. My family always prefers it on the chewier side, so the peanut butter is added ASAP upon boiling and timed to one minute on heat exactly once the peanut butter is added.

Enjoy, kiddos!

0

Mom’s Crispy Oatmeal Cookies: A Timeless Treat

Memories …

Lunchbox treats. Afternoon snacks. Offerings to Santa.

These cookies are a warm embrace.

My mother would make these for many occasions, and every time I nibble one of these delicious, crispy oatmeal cookies, I am immediately transported to my childhood. When making this recipe, I can see my mom’s delicate handwriting in her little yellow recipe notebook, the well-worn pages marked by messy fingertips.

This recipe is a treasure.

These cookies are my youngest son’s favorite, and I hope that all of my children will have the same sensory memories that I share of my dearly departed mother whenever I smell these baking in the oven.

Noah, Zach, and Audrey? I love you so much.

350 degree oven / Ungreased Cookie Sheet

INGREDIENTS

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/2 cups self-rising flour
  • 3 cups quick cooking oats
  • 1/2 cup finely chopped pecans, if desired (and we never did)

INSTRUCTIONS

Cream shortening, sugars, egg and vanilla. Mix the dry ingredients together in a bowl and then slowly introduce to the creamed mixture until well combined. Add in the oatmeal (and nuts, if desired).

Divide the dough in half, placing half of the dough onto a sheet of parchment paper or foil, rolling each dough into a log and wrapping tightly. Cookies can be baked immediately or frozen.

When ready to bake, slice cookie dough into thin slices, placing each slice on a parchment lined baking sheet. Cook at 350 for 8 – 10 minutes. Cookies will be done when the edges become slightly golden brown. Remove from cookie sheet immediately and let cool on a wire rack.

NOTES

These are old-fashioned cookies that will bake flat and crispy (akin to the Tate’s brand) instead of thick and cakey (Crumbl, for example).

We prefer our cookies slightly underbaked, golden crispy edges with a soft, chewy center. This is around the 8-minute mark with most ovens. Once removed from the oven, I finish the warm cookies with a sprinkle of Maldon flake salt for the satisfying, salty crunch!

… and don’t forget a tall glass of milk.

Have a favorite oatmeal cookie recipe? Please share!

0

Old-Fashioned Chocolate Chipper Cookie Recipe

Memories …

Lunchbox treats. Afternoon snacks. Offerings to Santa.

These cookies are a warm embrace.

My mother would make these for many occasions and every time I nibble one of these delicious, crispy chocolate chip cookies I am immediately transported to my childhood. When researching this recipe, it looks like it was originally published in the Joy of Cooking Cookbook, of which my mom was certainly a fan.

These have since found a place in my own home, and I hope that my children will have the same sensory memories that I share of my dearly departed mother whenever I smell these baking in the oven.

Noah, Zach, and Audrey? I love you so much.

375 degree oven / Greased Cookie Sheet

INGREDIENTS

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour, sifted
  • 6 ounces package of semi-sweet chocolate chips
  • 1/2 cup chopped nuts, if desired

INSTRUCTIONS

Cream shortening, sugars, egg and vanilla. Slowly add flour and then fold in chocolate chips and nuts. Drop dough by the heaping tablespoon on to a parchment lined baking sheet. Cook at 375 for 10 – 12 minutes. Cookies will be done when the edges become slightly golden brown. Remove from cookie sheet immediately and let cool on a wire rack.

NOTES

These are old-fashioned cookies that will bake flat and crispy (akin to the Tate’s brand) instead of thick and cakey (Crumbl, for example).

We prefer our cookies slightly underbaked, golden crispy edges with a soft, chewy center. This is around the 8-10 minute mark with most ovens. Once removed from the oven, I finish the warm cookies with a sprinkle of Maldon flake salt for the satisfying, salty crunch!

Feel free to experiment … and don’t forget a tall glass of milk.

Have a favorite chocolate chip cookie recipe? Please share!

0

Quick & Easy No-Knead Bread Recipe

Quick & easy, this no-knead bread recipe can get a hot & tasty homemade loaf on the table in no time!

Recipe Highlight: The recipe link below has recipe for both a quick rise (2 hours) and overnight rise (12 to 18 hours). I have included my tweaked version of the quick rise recipe, but please head over to Gimme Some Oven’s website for detailed instructions for both original versions.

LINK: https://www.gimmesomeoven.com/no-knead-bread/

INGREDIENTS:

  • 3-1/4 cups (430 grams) of All Purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon honey or granulated sugar
  • 1 packet (7 grams) of active dry yeast
  • 1-1/2 cups warm water (about 110 degrees) — or more, as needed. Depends on how thirsty your flour brand is. Trader Joe’s AP tends to need more water. Check the link above for a picture of how it should look at the dough stage.

INSTRUCTIONS:

  1. Mix the dough. Stir the dry ingredients together in a large bowl until combined. Add in the warm water and stir with a spatula until the dough is mixed. Please note: The dough will be loose and sticky with some scraggly bits! As mentioned in the ingredients list, it may need more water depending on the brand/type of flour used.
  2. Let the dough rise. Let the dough rest at room temperature for 2 hours or until the dough has doubled. See notes section for some proofing tips!
  3. Shape the dough: Transfer to a well-floured surface, folding the dough on top of itself by pulling the outer edges up and into the center a few times until the dough holds its shape & forms a round dough ball. Lightly flower the top of the dough ball and then carefully flip it upside-down onto a peice of parchment paper. The smooth side should be on top. Use your hands to shape the ball into an even circle before lightly flouring the top of the dough ball before covering loosely with plastic wrap or a kitchen towel.
  4. Preheat the oven & Dutch Oven. Toss your Dutch oven inside cold oven (to avoid cracking enamel) and set to 450 degrees to pre-heat for about 30 minutes while allowing the bread ball to rest.
  5. Bake the bread. Transfer the dough ball via the parchment paper into the pre-heated Dutch oven. Be careful as the Dutch oven WILL BE HOT. Cover the Dutch oven with the lid and allow to bake for 30 minutes. At the 30-minute mark, carefully remove the lid and bake for an additional 10-20 minutes (depending on how crispy or golden brown you wish your loaf to be).
  6. Cool down. & serve Remove from the oven, and then carefully lift from the Dutch Oven using the edges of the parchment paper. Transfer to a wire rack, if available, and allow to cool at least 30 minutes before slicing.

NOTES:

You will have the best results if you allow your dough to rise in a warm environment. If you don’t have a proofing box, you can turn your oven on for a few minutes at a low heat to get it warm before turning off the oven and putting in your dough to rise. You can also just turn your oven light on. I have also seen it suggested that you use a space heater in a small room such as a laundry room on really cold days.

An additional tip I have come across regarding a blistering crust is to use a spray bottle with water and spritz on top of floured loaf right before putting into the oven.

The dough can also be used to make a focaccia-like dough. Just drizzle a little olive oil on top and start stippling with your fingertips, finishing with a sprinkling of flaked salt and additional toppings.

Time to get baking!

0

Ultimate Spicy Chili Recipe for Snow Days

This is a must-have for any snow day!

INGREDIENTS

  • Olive oil
  • 1 yellow onion (or 4 shallots)
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 serrano pepper
  • 2 jalapeno pepper
  • 4 minced garlic cloves (or to taste)
  • 2 pounds lean ground beef
  • 1/4 cup Worcestershire sauce
  • garlic powder (to taste)
  • Badia complete (to taste)
  • 16 oz of beef broth (or water + 2 bouillon cubes)
  • 1 can (28 oz) of crushed tomatoes
  • 1 can (14.5 oz) of fire-roasted diced tomatoes
  • 1 can tomato paste (can leave out if you want more of a thin Wendy’s chili texture)
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon hot sauce (I used Scotch Bonnet)
  • 1 tablespoon dried basil
  • 2 tablespoons smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon of dried peri peri pepper flakes (crushed red pepper flakes will work!)
  • salt & pepper (to taste)
  • 3 cans of beans (I use 1 each of the following: pinto, black beans, and dark red kidney beans)
  • assorted toppings (cheese, sour cream, cilantro, diced onions, corn chips, etc.)

All seasonings can be adjusted to your own liking!

INSTRUCTIONS

  1. Chop your veggies into a small dice.
  2. Coat the bottom of a Dutch oven with olive oil and sauté your veggies until soft, around 5 minutes. If needed, add a little water to keep from sticking to bottom of the pan.
  3. Add in your ground beef to your caramelized veggies and cook until browned.
  4. Once your meat is browned, add in the Worcestershire sauce and flavor with a few generous shakes of dried garlic powder and Badia complete. Add a pinch of salt and pepper at this time as well.
  5. If using tomato paste (depending on if you want a thin or thick chili), make a well in the center of your meat and veggie mixture before adding your tomato paste. Allow your tomato paste to cook for about 2 minutes, ensuring that it caramelizes and optimizes its flavor.
  6. Once tomato paste is caramelized, add in your spices and cook for another minute, allowing them to bloom.
  7. Once spices are bloomed, add in the remaining ingredients: broth, cans of tomatoes, and beans.
  8. Once heated through and thickened (at least 20 minutes), taste and adjust spices accordingly.
  9. Top with cheese, sour cream, chopped cilantro, diced onions, corn chips, etc.

NOTES

While it looks like a lot of ingredients, most of them are spices and pantry staples. Feel free to use whatever you have on hand when it comes to peppers and beans, but the listed peppers are what I used to get praise-worthy results! I love a mix of beans (pinto, black beans, and dark red kidney beans) to give the chili different textures, so feel free to experiment there if you wish!

Nothing says love on a cold day like a bowl of spicy chili and a slice of warm, slathered corn bread.

I love you, kiddos!

0

Peruvian-inspired Chicken Kabobs with Creamy Cilantro Sauce

INGREDIENTS

Marinade:

  • 2 lbs chicken tenderloins (or thighs), pat dry
  • 1/4 cup soy sauce
  • 4 cloves garlic, grate or finely minced
  • 1 tbsp red wine vinegar
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 1/4 tsp cayenne pepper or ground peri peri flakes, to taste

Creamy Cilantro Sauce:

  • 2/3 cup Greek yogurt
  • 2 garlic cloves
  • 1 jalapeno, stem and seeds removed
  • 2 green onions (green parts only)
  • 1 cup cilantro, packed cup with stems removed
  • 1 lime, juiced
  • 1/4 cup crumbled feta cheese, if desired
  • 2 tbsp olive oil

INSTRUCTIONS

Chicken kabobs:

  • Prep chicken by cutting into small pieces in preparation for assembling kabobs.
  • Whisk together the marinade ingredients and add to prepared chicken.
  • Marinate the chicken in the refrigerator for at least 2 hours (4-6 preferred).
  • An hour before grilling, remove marinated chicken from fridge and make your creamy cilantro sauce (see below).
  • When ready to grill, assemble skewers.
  • Place on grill until desired doneness is reached. I love making sure I get a few chars on the scraggly bits!

Creamy cilantro sauce:

  • Add all the ingredients except the feta and oil to a blender.
  • Process until smooth.
  • Add in the oil and feta, blending again just until incorporated.
  • Refrigerate until ready to serve.

NOTES

The chicken can also be made in the oven. Just roast the chicken tenderloins in oven at 425 degrees on a foil-lined pan for about 25-30 minutes. Broil on high for a few minutes until slightly browned and charred.

0

Joe’s Adobada Marinade

INGREDIENTS

  • 7 guajillo chiles (New Mexico)
  • 1 chili ancho
  • 5 garlic cloves
  • 1 tsp oil
  • 1 tsp apple cider vinegar
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tsp peppercorns
  • 1 tsp cinnamon
  • 1 tsp ancho chili powder
  • 1 tsp cumin
  • 2 tsp salt
  • 2 tsp chicken bouillion
  • 5 cloves

INSTRUCTIONS

  • Toast chiles after removing seeds & checking for mold.
  • Cover with water and bring to a boil.
  • Once boiling, remove from heat and allow to cool.
  • Add all ingredients to blender and mix.

NOTES

This marinade will be enough to flavor 3-5 pounds of meat. We use this mixture to flavor strips of pork that we skewer on kabobs and grill with pineapple for an al pastor type taco. Once grilled, we remove meat from skewers, cut into small pieces, and serve on tortillas with grilled pineapple — con todo (cilantro and onion) — and Joe’s Salsa Cremosa Verde and/or Habanero Cremosa. You can’t beat it!

0

Create a website or blog at WordPress.com

Up ↑