Flavor explosion Lemon Cookies!

Now this is an excellent lemon cookie.  I ate way too much of the dough before I even started baking the cookies!  Definitely  will be remaking these soon.  I had to have the DSH take some to work so I wouldn't eat them all.

Lemon Crinkle Cookies

   Recipe:  LDS Living Magazine, Lauren Brennan, laurenslatest.com

 

1 cup butter, softened

2 cups sugar

1 tsp. vanilla extract

2 whole eggs

2 tsp. lemon zest

2 Tbsp. fresh lemon juice (abt 1 lemon)

1/2 tsp. salt

1/2 tsp. baking powder

1/4 tsp. baking soda

3 cups flour

1 cup powdered sugar

 

Preheat oven to 350.  Lightly grease baking pans, or use baking sheets.

 

In a large bowl cream butter and sugar together until light and fluffy. Mix in vanilla, eggs, lemon zest, and lemon juice. Stir in dry ingredients, excluding powdered sugar, just until combined.

 

With cookie scoop, or hands, roll into balls, then roll in powdered sugar. Bake 9-11 minutes or until bottoms barely brown and cookies look matte (not melty or shiny). Remove from oven and cook about 3 minutes before transferring to cooling rack.

 

http://www.thequeenbeeshive.com/2011/09/lemon-crinkle-cookies/
Thank you Queen Bees Hive

Chicken Cordon Bleu Wraps A great tasting, easy to fix dinner

I highly recommend these wraps for a last minute yet very flavorful meal.  The only change I made is to use a low-carb low-calorie pita bread instead of the wrap.  I buy a locally produced flaxseed, oatmeal and whole-wheat pita bread that is soft and oh so good!

Chicken Cordon Bleu Wraps

• 3/4 pound slice roasted chicken, from the deli
• 1/2 pound black forest ham, from the deli
• 4 wedges of creamy Swiss cheese such as Laughing Cow (or you can use spreadable cream cheese)
• 4 Tbsp mayonnaise
• 2 Tbsp  creamy honey Dijon mustard
• 1 cup baby spring mix lettuce or baby spinach
• 4 (8 inch) tortillas

1. In a bowl, mix together the mayo and mustard.  Set aside.

2.  With each tortilla, spread one wedge of cheese even over the entire tortilla.  Next, place a couple slice of chicken on the tortilla follow by a couple pieces of ham.  Be sure to leave one end of the tortilla uncovered(about a 1 inch section).  This will be the end you will roll the tortilla up to.  The uncovered part will help seal the sandwich with the little bit of cheese spread on it.

3. Spread about 1 Tbsp of the mayo/mustard mixture evenly over the chicken and ham.  Place a few pieces of lettuce on the tortilla.  Roll the tortilla into a log, rolling toward the post of the tortilla that isn’t covered with meat.  Wrap tightly with plastic wrap.  Repeat with remaining tortillas.

4. Keep logs wrapped tight until ready to serve.  Slice each wrap in half on a diagonal to serve.

http://realmomkitchen.com/2672/chicken-cordon-bleu-wraps/
Thank you Real Mom Kitchen

Crumb-Topped Peach Pie

This was so heavenly and hard to stop eating!  The DSH is already asking for another one.  I used freshly picked yellow peaches for our pie.  They were very juicy!  Make sure you put a pan underneath in case the deliciousness boils over.  I added about 1/2 cup oatmeal in the topping and thought nuts would be a nice addition too.  Of course we served it with Natural Vanilla Bean ice cream which just topped it off perfectly.

Crumb-Topped Peach Pie

Pie Crust (from the Betty Groff recipe)
(makes 2 bottom crusts or 1 double-crust pie)

2 ½ cups all purpose white flour
½ stick butter
½ cup vegetable shortening
Ice water

Method

Cut or rub between fingers the butter and shortening into flour until it resembles coarse meal. Add ice water a little at a time, tossing & folding with a rubber spatula between additions. As you continue to add, toss and fold small amounts of water, press the mixture with the spatula against the bowl until the dough can easily form a ball. Use as much ice water as you need. It is better the dough be moister than dry; dry dough will not roll out evenly. Transfer dough onto a well-floured rolling surface, gently shaping into an even ball. Cut the ball in half and reserve second half in plastic wrap for another use (you can freeze it). Roll the bottom crust large enough so that you have overhang when you fit it in pie pan. Carefully fold dough in half, then in half again to form a quartered wedge. Position wedge into pie tin, then carefully unfold to lay open the dough evenly. Gently press dough along contours of tin, then decoratively crimp top edge evenly all around.

Peach Filling 

Ingredients

8 medium fresh peaches (white or yellow)
1 ½ cups white granulated sugar
¼ cup corn starch
2 teaspoons very fresh ground ginger

Method

In a large bowl, combine all dry ingredients until well blended. Blanch peaches in boiling water for 1 minute. Remove from water and rinse under cold water to stop cooking. Peel peaches, then slice them into even wedges about ½ inch thick, removing the stone from each. Toss peaches in dry ingredients until fully coated. Set aside while you make the crumb topping.

Crumb Topping

Ingredients

1 cup all-purpose flour
½ cup almond meal (also known as almond flour)
½ cup white or brown sugar
½ stick (4 Tablespoons) butter or margarine

Method

In a large bowl, combine all dry ingredients. With your hands, lightly rub and toss butter through dry ingredients until a soft-crumbed mixture is formed, fully incorporating all ingredients. Handle as little as possible. It will look like very coarse meal. Set aside.

Assembly

Pre-heat oven to 375 degrees F.

Blind bake (bake without the filling) the pie crust shell for 10 minutes. Remove from oven and evenly spoon in peach filling with the juices.Scatter crumb topping over peaches to fully cover.

Bake at 375 degrees F for 30-40 minutes, or until pie crust and crumb topping are browned. Remove pie from oven and allow to cool on rack in the tin. Pie will slice more easily if fully cool.

http://thewellseasonedcook.blogspot.com/2007/08/this-pie-for-hire-mildred-pierce-peach.html

Thank you Well Seasoned Cook

Shrimp Salad on Cucumber Slices

The DSH heartily approved of this recipe and requested it again soon.  I agree.  If you like shrimp you should definitely try this delicious offering.

Shrimp Salad on Cucumber Slices
Gina's Weight Watcher Recipes  

As an Appetizer: 
Servings: 30 • Serving Size: 1 piece • Old Points: 0 pts • Points+: 0 pts
Calories: 15.7 • Fat: 0.4 g • Protein: 2.5 g • Carb: 0.5 g • Fiber: 0.1 g    

As Lunch: 
Servings: 4 • Serving Size: 1/4 lb salad, 1/4 cucumber • Old Points: 2 pts • Points+: 3 pts 
Calories: 117.5 • Fat: 2.8 g • Protein: 18.8 g • Carb: 3.7 g • Fiber: 1.0 g    


Ingredients:

• 3/4 lb cooked shrimp, peeled (weight after peeled)
• 2 celery stalks, chopped
• 1 tbsp red onion, chopped
• 2 tbsp light mayonnaise (I used Hellmann's)
• 1 tbsp fat free Greek yogurt
• Goya Adobo
• salt and fresh ground pepper
• 30 thin slices cucumber (about 1 large)
• chopped chives for garnish

Directions:

Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with adoboand pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.

http://www.skinnytaste.com/2010/08/shrimp-salad-on-cucumber-slices.html
Thank you Skinny Taste

Roasted Baby Potatoes

Baby red potato lovers this is the recipe for you.  All I can say is yummy!

Ingredients

Makes 3-4 servings

2 pounds new baby potatoes

Salt and freshly ground black pepper

Hungarian paprika

Ground garlic

1/4 cup extra-virgin olive oil 

Green onion for garnish

Directions

1.

Preheat the oven to 200°C (400°F). 

2.

Scrub the potatoes and place in boiling water for 10 minutes, leaving their skin on. In a small bowl, whisk the oil with garlic and paprika. 

3.

When the potatoes are cool enough to handle press them carefully using a potato masher. Toss them with oil mixture, sprinkle salt and pepper, and place them in a greased baking sheet. 

4.

Bake for 40-50 minutes until they are golden and crispy outside. Sprinkle with chopped green onion and serve warm along a fresh salad. 

http://homecookingadventure.com/recipes/show/roasted-baby-potatoes

Thank you Home Cooking Adventure

Pizza Skewers with Garlic Butter Dipping Sauce

One day we needed an afternoon snack and this looked like it was easy and delicious.  Yes, it was both!  Just roll out some dough -make your own or buy some premade- put on the toppings, roll it up, cut it, pop it in the oven and chomp away. To cut it easily use some dental floss wrapped around the roll and pull the ends toward each other.  Voila!  Kid approved.

skewers 
1/2 cup flour for rolling
pizza dough 
1 jar pizza sauce
2 cups grated Mozzarella cheese
2 sticks butter
1/4 cup garlic cloves minced
Roll out your pizza dough into a 12-inch square.  Mine is not so much a 12-inch square, but you get the idea. Spread some pizza sauce and cover with cheese.
Roll the pizza just like you would a cinnamon roll.
Cut the log into 1-inch slices and place on a lightly greased cookie sheet or one lined with parchment.
Bake in a preheated 425 degree oven for 12 minutes.  Take the pizza rolls out and top with another spoonful of sauce and some extra cheese.   Put the pizza rolls back into the oven for an additional 5 minutes or until the cheese is golden.

http://bakedbree.com/pizza-skewers-with-garlic-butter-dipping-sauce#axzz1NQouM9L9
Thank you Baked Bree

Asian Chicken Lettuce Wraps

This is a delicious easy meal similar to a more complicated one I make.  The lettuce wrap is healthy and has a great flavor.  It goes together easily and you can use canned chicken or fresh cooked chicken.  That's a wrap!

Asian Chicken Lettuce Wraps 

From Campbell’s Kitchen®

Prep: 10 minutes

Ingredients:

1 can (12.5 ounces)* Swanson® Premium White Chunk Chicken Breast in Water, drained

2 medium carrots, shredded (about 1 cup)

3/4 cup diced red pepper

4 green onions, thinly sliced (about 1/2 cup)

1/4 cup reduced fat Asian-style sesame salad dressing

6 large Bibb or iceberg lettuce leaves

Directions:

1.     Stir the chicken, carrots, pepper, onions and dressing in a medium bowl.

2.     Divide the chicken mixture among the lettuce leaves. Fold the lettuce leaves around the filling and serve immediately.

P.S. To make this even easier to eat while on the go – consider chopping up the lettuce and eating this as a chopped salad!  You get the same taste in a less messy and more travel friendly format!

http://entertainingescapades.blogspot.com/2010/10/good-for-you-lunch.html
Thank you Entertaining Escapades

Zucchini Cakes

My new choice of zucchini cakes is this recipe.  I didn't add the nutmeg because it didn't quite sound right to me.  They were very good and the DSH loved them!

These zucchini cakes make an elegant appetizer fit for those upcoming Oscar parties. Shredded fresh zucchini, is mixed with a little Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried in olive oil until they are golden brown.

Makes: 8 cakes

You will need:

• 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
• 1/2 cup freshly grated Parmesan cheese
• 1 cup panko bread crumbs
• sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
• 1/4 teaspoon paprika
• 1 clove garlic, minced
• 1 egg
• salt and pepper to taste
• 1-2 tablespoons olive oil

1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of  ranch dressing. Enjoy!

http://www.lifesambrosia.com/2009/02/zucchini-cakes-recipe.html
Thank you Lifes Ambrosia

Orange Jello Slices

Now this was fun!  If you like Jello, and creative eating then this is something you should try.  You can make different flavors of Jello and have a rainbow!

Ingredients:

4 large oranges
3 oz. pack of orange JELLO
2 cups boiling water
2 cups fresh squeezed orange juice

Directions:

Cut all the oranges in half, from top to bottom. Juice them all and set the juice aside to be used later. Using a spoon, carve out the insides of the oranges. You will end up with 8 orange peel cups :)

Add the orange JELLO to a bowl of boiling water, mix thoroughly until the JELLO is completely dissolved. Add the fresh squeezed orange juice and mix well.

Pour the orange JELLO and fresh juice mixture into the orange peel cups. Refrigerate for 4 to 6 hours, until completely gelled. I recommend resting them on muffin tins or else they might roll around and spill.

Slice the JELLO-filled orange peel cups as you would oranges and serve cold.

http://traditionallymoderndesigns.blogspot.com/2009/03/orange-jello-slices.html
Thank you Traditionally Modern Designs

Summer Zucchini Bites

This was another yummy attempt at using zucchini.    The flavor was very good.  The only problem I had was trying to get them out of my mini-muffin tin!  For some reason they stuck a bit, but they were worth the effort.  We had no trouble eating them up regardless of what they looked like.

Summer Zucchini Bites

2 c.	grated zucchini
2	eggs, lightly beaten
½	yellow onion, finely chopped
½ c.	sharp cheddar, grated
½ c.	bread crumbs
¼ c.	fresh parsley, finely chopped

Makes approximately 24 mini-muffin sized bites

1. Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.
2. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.
3. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake  for 15-18 minutes or until the top is browned and set.

http://www.thenaptimechef.com/2010/07/summer-zucchini-bites-webisode-22/
Thank you Nap Time Chef

Zucchini Ribbon Salad

This was an awesome way to use up some zucchini.  I sauteed the zucchini instead of grilling it.  The sauce sounds wonderful but I had to try a new dressing I found at the market.  It is Kraft Roasted Red Pepper Italian with Parmesan.  It was soooo good and it has a little kick to it.  Try it-you'll like it!

A simple vegetable peeler is all you'll need to to cut the thin lengthwise strips of zucchini. Start by cutting off the ends of your zucchini then use your peeler to cut the strips, stopping and turning when you see the seeds. The unused portion as seen in the photo above can easily be diced up and used for future use. 
You'll want to make sure you cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil, they only take a couple of minutes. Make sure they cool completely before adding them to your salad.

I used arugula for my salad base and tossed it in a vinaigrette of 3 parts olive oil to 1 part red wine vinegar, added a touch of Dijon, a crushed garlic clove, salt, black pepper and oregano, any lemon based dressing would be work as well.

Lay your zucchini strips on top, toss in some feta or shaved Parmesan and sprinkle with toasted nuts, I used hazelnuts here with the feta, but pine nuts or slivered almonds would be just as good. To finish, drizzle a little more dressing over the top. Just let your creative juices flow and make it your own!

http://prouditaliancook.blogspot.com/2010/04/zucchini-ribbon-salad.html
Thank you Proud Italian Cook

Chocolate Chia Seed Pudding

This was a nice tasty, healthy treat!  Chia seeds are so good for you in so many ways. I substituted regular milk in the recipe.  Just mix it up, let it sit, and then eat it up!

Chocolate Chia Seed Pudding

• 2 tbsp chia seeds
• 1/2 C  unsweetened almond milk(or your favorite alternative)
• 2 tbsp agave, brown rice syrup, maple syrup or stevia to taste
• 1 tbsp cocoa powder
• 1/2 tsp vanilla

Mix all the ingredients together.  It may take a little time to incorporate the cocoa, but eventually it will.  I used about a tablespoon of brown rice syrup because I like the flavor and then 10-15 drops vanilla stevia to make up the difference, but use whatever you have on hand and like to use.  After everything is mixed, cover and leave on your counter for 20 minutes before enjoying.  Or you can leave it in the fridge overnight and enjoy the next day.  The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day.  You can top your pudding with fresh fruit or just eat it plain 

http://fooddoodles.com/2011/03/15/chocolate-chia-seed-pudding/
Thank you Food Doodles