Monday, January 5, 2015

Salmon with Pumpkin Pasta

Yes, I understand that pumpkin is mostly a fall ingredient, but squash is in season during the winter. Hey, pumpkins are a squash! I know technicalities. I still love pumpkin. In this recipe you get a slight pumpkin flavor, and the nutmeg really makes it just perfect.

It is kind of sad that the holidays are over; it's my favorite time of year. Well, now that it's a new year, it's a chance to make this one better than the last. 2014 wasn't a horrible year, though there are some things that didn't go perfectly. Of course that happens with every year. I know 2015 will be hard, but I know we can push through and make it great! Happy New Year!!

Saturday, December 20, 2014

Low Fat Gingerbread Cookies

It's the most wonderful time of the year! Christmas!! That means cold weather, snow, and lots of treats. That also means, you have to watch your portions too. I was really in the mood to decorate some cookies, but I didn't want each cookie to be over 100 calories. Thanks to one of my favorite food blogs, I was able to find these perfect low fat gingerbread cookies.

I went to the store and bought some festive icing. The icing recipe below was great, but I didn't want only white cookies.

Happy Holidays everyone! I hope this Christmas is the best, and this New Year is great for all of you!

Monday, December 1, 2014

Fresh Pumpkin Puree

Okay, I know that fall is pretty much over; but if you are like me, then you will cook with pumpkin as long as you can. I discovered last year that fresh pumpkin is definitely worth the effort. Up until then, I had always used canned. Then I decided to take the plunge and try roasting a pumpkin and making my own puree. After all that I made myself a pumpkin pie. Oh. My. Goodness. That was the best pumpkin pie I had ever had (up till then of course). After that I have went the fresh pumpkin way if I could, or had the energy.

It's really easy converting a recipe from canned to fresh.

Sunday, November 9, 2014

Rosemary-Lemon Roasted Chicken with Fresh Harvest Salad

I think roasted chicken is one of my favorite meals to make. It is so easy, and absolutely gorgeous when it comes out of the oven all golden brown. I'm sure I've said this before, but I love pretty food!

This is a great fall recipe. So fresh with all the vegetables, and the rosemary gives the chicken a whole other dimension of flavor. Rosemary and lemon is such a great combo. Make this on a cold fall night and your family will love you forever. Make the salad first so it has time to chill while the chicken is cooking. Then as the chicken cooks, you can make whatever dessert you want, or sit down with a glass of beer and your loved ones. :)

It has been a while since I last posted, but I have had a tough last couple of months. On top of my husband leaving for training in another state, I have had been dealing with an anxiety disorder. I have been having panic attacks since high school, but they were years apart. For some reason starting in October I have had multiple attacks and severe anxiety on random days; usually for no reason. Now, I am learning how to keep myself calm in stressful situations. Yoga and chamomile tea have become staples in my daily life and I am realizing that cooking is also relaxing to me. So, luckily for me, one of my favorite things to do in life also helps keeps me relaxed. 

With my favorite season upon us, I will definitely be "relaxing" with tons of fall flavors and dishes. :)

Sunday, September 21, 2014

Banana Crunch Muffins

Hooray for Sunday football! I am so excited to have football back. Not only to watch my favorite team defend their title, but for the fantastic game day food. These may be a little weird as a pick for Sunday games, but I believe everyone will love them either way. Keep these to the side and let people pick through the wings and chips, then they can grab a little dessert. 

Along with mashed, you have diced bananas for a change in texture, and the crunch from the granola and nuts are fantastic. Use them as a game day dessert, or keep them on your counter to grab as breakfast-on-the-go. 

Wednesday, September 10, 2014

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting (great at high altitudes too!)

So the title of this recipe should really be The-most-delicious Pumpkin Cupcakes with Super-Heavenly Cinnamon Cream Cheese Frosting. I can not explain in words how fantastic these cupcakes are. I have made them two years in a row now, and every time I do they are gone with-in 24 hours. The recipe makes about 20-24 cupcakes, so I always give some to friends and co-workers, but trust me, they do not last long. Especially with this cream cheese frosting. The cinnamon and vanilla give it such an elegant taste that you may just eat the bowl before frosting the cupcakes. I'm not going to lie and say I didn't have a few spoonfuls myself. :)

If you are looking for a way to start off this fall season, these are the way to go. Super simple, but oh so delicious. I found this wonderful recipe at Nancy Creative. Thankfully these are perfect for high-altitude baking as well. I was so excited when I made these the first time and found out that I didn't need to mess with the recipe at all. They rose to the perfect fluffy texture.

The frosting recipe below makes a TON of frosting. I had half of the frosting left over when I finished putting some on the cupcakes. Now if you want to use the whole bowl, I'm not saying you shouldn't. The measurements below allow you to liberally frost each cupcakes with this heavenly frosting. Next time I make these (and I definitely will) I think I will half the frosting recipe. I even thought about doing that this time but I decided against it. Unfortunately I couldn't justify eating the bowl of frosting on it's own, so I had to throw away a lot of it. So just a heads up, half the frosting if you don't think you will top each cupcake with at least two inches of it. :)

Wednesday, September 3, 2014

Fajita Bowl (can be vegetarian or not!!)

I am so excited for fall to start! The changing colors and brisk mornings. September to December has always been my favorite time of year. Not only for the weather, but for the food. The pumpkins, squash, and spices that come out around this time makes everything better. Just writing about it makes me ready to start pulling out my fall decoration and make my own pumpkin puree. Well, with only a couple weeks until the official first day of fall I can start planning! I might even do it a few days early. :)

This fajita bowl is a quick and flavorful way to curb any Mexican craving you may be having. I was on a huge craving at the time, but I didn't want to go out and eat a plate full of greasy rice and beans. So, I found this recipe. Low in calories and full of nutrition. The avocados have the good fats, the beans give out extra protein, and of course your daily serving of veggies. If you are not a meat eater, you can substitute large portabella mushrooms for the chicken. So no matter what your eating style is, or if you are on a specific diet, this recipe would be great for you!


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