Let's make whoopie...

whoopie PIES, that is.

Sicko.

Dude...joooooooooking.

Anyhoo...I somehow managed to include my fairly brand-new copy of Martha Stewart's Cupcakes book with my library books and didn't catch the goof until a few weeks later.  Of course, a brand new cupcake book will not stick around long and lo & behold...I had to get a new copy.

So, with the order of my 2nd copy I also had to order a buddy for it...Martha Stewart's Cookies.

Since the hubby is nearing the end of his current sea tour (department head tour), I've made it a goal to bake something everyday for his last week.  Except, his last week was supposed to be last week and here we are.  With that being said, I've taken time off here and there.

Last night, however, peanut butter whoopie pies.  I'm not a fan of chocolate but chocolate and peanut butter has always been a favorite flavor combo of mine.  This recipe is no exception.

Of course I read correctly and saw that I needed to drop the cookie batter in 1.5 TABLESPOONS and not the 1.5 TEASPOONS that I did.  Whoops.  So, I *did not* manage to make almost 4 dozen whoopie pies for my husband to take to the submarine...which were gone apparently 10 minutes after he arrived onboard.

With that being said, it's off to plan what will be his final treat of his final day of being the Weapons Officer on the USS TN.

ENJOY!!

Buttermilk Chicken Tenders

I. Love. Fried. Chicken.

But, guess what?

Besides french fries (from the *gasp* BAG)...I can't fry worth a damn.

But, guess what?  Panko crumbs make EVERYTHING better.

Over the weekend we were trapped inside the house due to the winter storm that swept through the mid-Atlantic.  I believe that was a biggest snow storm this area has received in a long time.  Anyhoo...after making Tyler Florence's Crispy Sesame Chicken & Spinach Salad a couple of weeks back (which I still have to post), I still had a major hankering for fried chicken tenders.  My hankering deepened after my friend Melissa posted a blog entry about healthy chicken nuggets.  But, I wanted to be bad...so bad.  I wanted oily, greasy, not-as-good-as-baking-it-in-the-oven-coated-in-ground-oatmeal-flax-wheat-germ chicken tenders.  

So, I marinated some breasts for several hours...then made them and enjoyed the silence of ravenous carnivores horking down some good arse chicken.

I love you greasy food.

Oh lovely...

BRUSSEL SPROUTS!!!

What is NOT to love about these bad boys?  I didn't grow up with them since my mama didn't like them...but then my sister & I tried some roasted ones at TJs and it was love at first bite.  So, we've been hooked ever since and there is something about these little buggers that are ADDICTIVE.

The Hubs was a non-sprout eater too...but now eats them straight out of the pan!  Our daughter absolutely loves them and even Mr. Picky will eat them (although since it is still technically a veggie, there is a little less enthusiasm coming from that portion of the table).  Even dear Mama who didn't like sprouts likes these too!

Anyway, these bad boys couldn't be any easier to prepare.

Yakisoba

Need something quick & easy when you're in a pinch? I've got your answer...yakisoba. All you've got to know is how to saute/stiry-fry up ome meat (optional) and veggies and you're good to go.

How?

Because this little bad boy has all you need...

Yup. DIrections & sauce packet...you add the stuff...if you want.

I don't always want to cook...but sometimes going out is A) unhealthier than eating something quasi-processed @ home and B) cheaper. Girl can't always be so healthy and fresh...sometimes...you just have to cheat....sometimes. Ok, rarely...

So, here's the skinny...

Chop up veggies...I had napa cabbage, julienned carrots, sliced onions, and frenched green beans. Throw it in a pan and cook momentarily. You don't want to cook the veggies all the way through or else they'll become mushy...unless that's what you're into...then, by all means, go for it. Take veggies out and set aside.

Take some meat...ground, sliced, cubed...whatever type and whatever cut you want. Marinate that bad boy in a little bit of soy sauce, minced garlic, ground black pepper, and a touch of sesame oil. Brown it up in some olive oil (or neutral oil if you prefer). Put with veggies that have set aside.

Cook the noodles according to direx. Use caution when using the seasoning mix since it could be way too much. You can always add more later. Throw meat/veg mixture in.

Enjoy!

Basil Beef w/Sweet Potatoes

Alrighty...this is actually a misnomer...since I used a ground beef/turkey combo. Anyhoo...this is one of Sean's favorites in a long line of favorites. It's fairly simple to throw together and a complete meal served with (brown) rice. This was also the first time I used sweet potatoes. Normally, I use Japanese eggplants. It's my pseudo-Thai dish and it's supposed to be more on the sweet/savory side than purely savory.

The following is the ground beef(meat) version...you can also do it with thinly sliced beef.

Tan's Basil Beef

Ground beef & turkey (equal portions...roughly 1lb. of each)

Onion, diced

Red Pepper, sliced or diced

Carrots (not pictured), julienned, sliced, or diced

Sweet Potato (or Japanese Eggplant), small cubes

Garlic, smashed and minced

Ginger, minced (1 t.) or smashed large pieces (1 in. piece)

¼ cup Scallions, cut into 3 in. pieces (not pictured)

1 t. Sesame Oil

¾ t. Soy Sauce

1 t. Fish Sauce

3 T. Kecap Manis

⅓-¾ cup Basil, chiffonade

Olive Oil (or lighter oil if preferred)

Salt & Pepper

Microwave sweet potatoes until al dente. You want them nearly cooked through but not so cooked that they become mushy. Set aside.

Heat oil up in a large skillet or wok over high heat. Sauté onion, ginger, scallions, red pepper, carrots, & sweet potatoes until vegetables are soft but not mushy. Lightly season (as the soy sauce & kecap manis will add plenty of sodium later on) and add 1 t. garlic. Sauté for an additional 30 seconds. Remove from skillet/wok and set aside.

Add more oil to skillet/wok over high heat. Add ground beef & turkey, season, and brown. Drain any accumulated fat, if any (I use the leanest cuts so I don’t have extra fat that gets rendered). Add sesame oil, soy sauce, and kecap manis. Add 2 t. garlic and sauté for an additional 30 seconds.

Add vegetable mix. Add ½ of the basil. Let everything get happy for about 2 minutes. Taste for seasoning. At this point, the only additional seasoning you’ll want to add is the kecap manis since this dish is more on the sweet/savory side. Turn off heat and add remaining basil...adding more for a more pronounced basil flavor.

Serve on top of rice...with additional basil, if you dare.

ENJOY!

Chili...revisted.

I'm revisiting my old chili recipe...which is uber-healthy and totally satisfying. BUT...I've upped the ante and increased it's one-pot proteiny, legumey, veggie goodness and added...wait for it...

QUINOA!!!!

We love quinoa in this house. I've yet to post my quinoa salad recipe...but we absolutely *heart* this little powerhouse which the Incan's referred to as "the mother of all grains". Basically, this little bad boy's nutritional makeup makes it a complete protein. Once referred to as a grain...it counts spinach & swiss chard as it's cousins.

Anyhoo...try it, love it, eat it!

Tan's Chili Con Carne

Ground turkey/beef
Large Onion, chopped
6-7 Garlic Cloves, minced
1 T. Cumin
1 T. Chili Powder
2 t. Oregano

2 t. Adobo seasoning
1 t. Garlic Powder

1-2 bay leaves
1-2 Large can(s) diced tomatoes
Beer, 12oz. bottle
Small can of tomato sauce
Canned beans…however many you want (I typically add 4-6): kidney, black, pinto, etc.

1-2 cups Quinoa
1 bag Frozen Corn
Extra Virgin Olive Oil

Salt/Pepper

Brown the turkey/beef in a few teaspoons of olive oil. Season w/salt & pepper. When thoroughly cooked, add onions. Allow to cook for several minutes. Add garlic and spices. Cook for about 30 seconds to 1 minute. Add beans. Cook for a minute.

Add entire contents of canned tomatoes, beer, & tomato sauce. Add water to canned tomatoes & tomato sauce…swish and add to pot. Bring to a boil and simmer for about 30 minutes...or longer if you have the time. Add quinoa and simmer for another 30 minutes. 10 minutes prior to serving, add corn.

Serve w/plain Greek yogurt (or plain yogurt that’s been strained), chopped green onions, lowfat cheese, chopped jalapeno peppers, etc.