Maple Pecan Pie

I am getting really adventurous in my cooking lately. There are many things I have never tried, but I have this craving to make. Sounds crazy right?! This recipe was one that fell into that same category. I actually made this for Thanksgiving (yes, I'm quite behind on my posts) and my brother loves Pecan Pie. Since he was going to be at dinner, I decided to attempt this pie that he loves. When he arrived he actually thought this was a store bought pie, because it was so pretty. Nope, all me! This just goes to show you don't need to be a pro chef to tear it up in the kitchen. ☺

I have had many firsts this year. Some I have not shared with you because they were obvious firsts. Tomorrow is the beginning of a new year and I am excited to try even more recipes I wouldn't have thought of making only a year ago. 2013 is also the year this tour is ending and my husband comes home. I'm really excited to start a new chapter in life with my better half. He is the one that will eat pretty much everything so I am forecasting a lot of different foods being cooked up in my kitchen. ☺

Happy New Year everyone! Hope 2013 brings you all happiness and joy!

Maple Pecan Pie

foodnetwork magazine

Ingredients:

1 unbaked pie crust

1/2 cup light corn syrup

1/4 cup honey

1/4 cup pure maple syrup

4 tablespoons (1/2 stick) unsalted butter, melted

3 extra-large eggs, lightly beaten

1 tablespoon bourbon, such as Maker's Mark

1/2 teaspoon pure vanilla extract

1/2 teaspoon grated orange zest

1/2 teaspoon kosher salt

2 1/2 cups whole pecan halves (9 ounces)

Directions:

1. Preheat oven to 350
2. Line a 9-inch pie pan with the pie crust. Place on a sheet pan.
3. In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 50-55 minutes, until the center is just set. Set aside to cool, and serve. 

Serves 8

Chocolate Chestnut Christmas Cookies

I know Christmas is over, but we are still in the holiday season. These cookies were just right for this time of year. I saw them on a cooking show a few weeks ago, and I instantly thought, "I have to make those." They looked simple, and so delicious! The only issue I had was finding roasted chestnuts. At some of the grocery stores around me they only have whole raw chestnuts, but I didn't want to go through the hassle of roasting them myself. Finally, after lost of searching online, I found an asian grocery store only a couple miles from me that sells them. If you are having trouble finding roasted chestnuts, look at your closest asian market, they will definitely be there. Just make sure you aren't using water chestnuts, they are NOT the same thing. :)

If you are worried about the flavor of the chestnuts, don't worry about it. I have never had chestnuts before, and that didn't matter because the chocolate is a little more powerful. One tip I would have is to roll out the pie dough thinner than how it is packaged. I just used the dough as is, no rolling out or anything. The filling was a little over powered by dough, so my suggestion would be to make the dough a bit thinner. You will also get a few more cookies as well.

Chocolate Chestnut Christmas Cookies
Giada De Laurentiis at Home

Ingredients:
1 cup steamed or roasted chestnuts, packaged about 6oz (NOT water chestnuts)
1/3 cup sugar
Pinch Kosher salt
2 tablespoons amber rum
2 teaspoons unsweetened cocoa powder
1/4 teaspoon cinnamon
1/4 teaspoons cloves
1/8 teaspoon ground ginger
1/4 cup mini semisweet chocolate chips
3 to 4 refrigerated pie crusts (2 store bought packages) at room temperature
1 large egg, beaten to blend
powdered sugar, for dusting

Directions:

1. Position a rack in the center of the oven and preheat to 425º. Line a rimmed baking sheet with parchment paper.
2. Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves, and ginger. Blend until the filling is almost smooth, scraping down the sides a necessary. Add the chocolate chips and pulse until combined. (This can be made 2 days in advanced.)
3. Working with 1 pie crust at a time, unroll the pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the dough with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15-17 minutes.
4. Transfer to a wire rack and cool to room temperature. Dust with powdered sugar and serve.

Makes approx. 30 or more cookies. 

Sirloin Kebabs with Rosemary Sprigs

There are days when I just crave a delicious juicy steak, but I don't want to go through the hassle of cooking it to perfect medium-rare. Cutting it up into small squares really quickens the cooking process, making my life so much easier. Then instead of using boring old skewers, take a couple sturdy sprigs of rosemary and add a completely different level of flavor. I was a little skeptical too, but it was great to have that extra boost of flavor. There was nothing boring about these!

Sirloin Kebabs with Rosemary Sprigs
Everyday with Rachael Ray - Dec 2012 issue

Ingredients:
1/2 cup extra virgin olive oil
2 garlic cloves, chopped
2 teaspoon chopped fresh rosemary
1 teaspoon salt
1 teaspoon pepper
1 1/2lbs beer sirloin, cubed
6 sturdy rosemary sprigs

Directions:

1. Combine oil, garlic, chopped rosemary, salt, and pepper in a medium bowl. Add cubed beef sirloin; refrigerate and let marinade for up to 15 minutes. 
2. Thread the beef onto the rosemary sprigs, piercing with the stem end. 
3. Over medium-high heat, grill meat, turning once, 8-10 minutes for medium-rare. 

Serves 6

Pumpkin Chocolate Chip Brownies

So the packing of all of my belongings have begun! In only weeks my husband and I are going cross country to start a whole new chapter in our lives. I am very glad for these extra weeks to pack, because I forgot how much I have accumulated in the last couple years. After college I moved home to my mom's and I thought at that time my belongings had been greatly reduced. Apparently since then I have doubled it. Now that we are moving into a home that is ours, I am trying to only keep the things that really matter. Unfortunately, I am very bad at throwing things away! Everything I have has some kind of memory to it, although there must come a time when they have to go in the garbage or to a thrift store. I am getting better at it though. :)

These brownies were so yummy. Chocolate and pumpkin is a really great combination. They were almost like blondies, but with a great twist in flavor. I will definitely be making these again!

Pumpkin Chocolate Chip Brownies
adapted from penniesonaplatter.com

Ingredients:
1/2 cup pumpkin puree (not pie filing)
1 whole egg
2 egg whites
1 tablespoon canola oil
1 cup flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup packed brown sugar
1/2 cup semisweet chocolate chips

Direction:

1. Preheat oven to 350º. Line an 11x7in pan with parchment paper.
2. In a large bowl, combine pumpkin puree, eggs and oil until smooth.
3. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until throughly combined. Fold in chocolate chips. 
4. Pour into prepared pan and spread evenly. Bake for 15-20 minutes or until a toothpick comes out clean. Cool completely before serving. 

Makes about 24 small brownies.

Skinny Baked Jalapeno Poppers

I really suck at this posting thing huh?! I didn't realize how long it's been since I last posted. Now that we are really close to my husband coming home, I stopped working and will be spending all my new free time packing. Hopefully I can also step it up on the postings. :)

I pulled out this recipe when we were gearing up for a football game. We didn't want a huge meal to worry about, only things we could pick up with our fingers and eat while jumping around screaming at the tv. These were great for just that. Plus they are much healthier for you than normal Jalapeno Poppers. No frying. No fatty cream. Just healthy delicious ingredients. I even had a skeptic try them and say they were just as good as the fried version. Now that's a gold star for healthy food!!

Skinny Baked Jalapeno Poppers
adapted from prevention rd

Ingredients:
10 jalapeno peppers, sliced in half lengthwise
5 oz light cream cheese
5 medium scallions, green part only, sliced
2 oz shredded low fat sharp cheddar
1/2 cup egg beaters or egg whites, beaten
3/4 cup panko crumbs
1/8 teaspoon paprika
1/8 teaspoon chili powder
salt and pepper

Directions:

1. Preheat oven to 350º. Cut peppers in half lengthwise and scoop out the seeds and membrane.
2. Combine cream cheese, cheddar, and scallions in a medium bowl.
3. Combine panko, paprika, chili powder, salt and pepper in a shallow bowl.
4. Fill peppers with cheese filling. Dip filled peppers in egg beaters, then into panko mixture, using a spoon to make sure all the seasonal doesn't fall to the bottom of the bowl.
5. Spray a baking sheet with non-stick cooking spray or line with parchment paper. Line up filled peppers on sheet and lightly spray the peppers with a bit of cooking spray.
6. Bake in the oven for about 20-25 minutes, until golden and cheese is melty. Remove from oven and serve immediately. 

Makes 20 poppers.

Nutrition: (per popper) Calories 41, Fat 2.3g, Cholesterol 4mg, Carb 2.8g, Fiber 0.4g; Protein 2.5g

Slow Cooker Teriyaki Chicken

I have probably said this many times, but I love my slow cooker. If I could use it every night I probably would. There are so many things you can make in a slow cooker, and I was happy to find out one of those things was Teriyaki chicken. I didn't have to wait for any take out, just had to throw everything in a my slow cooker in the morning and I had delicious Teriyaki waiting for me at dinner time.

All these flavors work so well together. There are so many strong ingredients, but they mix so perfectly. It really is like having authentic Teriyaki straight from your own kitchen!

Slow Cooker Teriyaki Chicken
adapted from Cooking Classy

Ingredients:
3 lbs boneless chicken breast
3/4 cup low sodium soy sauce
1/4 cup + 2 tablespoons apple cider vinegar
1/3 cup packed light brown sugar
1/4 cup honey
3 tablespoons orange marmalade
1 tablespoons finely grated fresh ginger
2 cloves garlic, finely minced
1/2 teaspoons ground black pepper
1 tablespoon red pepper flakes (or by taste)
1 1/2 tablespoons cold water
1 1/2 tablespoons corn starch
Cooked long grain white rice
Sesame seeds, for garnish (optional)

Directions:

1. Place chicken in slow cooker, set aside. In a mixing bowl, whisk together soy sauce, apple cider vinegar, brown sugar, honey, orange marmalade, ginger, garlic, pepper, and red pepper flakes. Pour over chicken in slow cooker, cover with lid and cook on low for 5-6 hours.
2. Remove chicken from slow cooker and shred. Strain sauce from slow cooker through a fine mesh strainer over a medium saucepan. In a small mixing bowl whisk together 1 1/2 tablespoons cold water and cornstarch. Pour cornstarch mixture into liquid in saucepan and heat mixture over medium high heat, stirring constantly, until mixture begins to gently boil. Allow mixture to boil for about 20 seconds until thickened. 
3. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken. Toss gently to evenly coat. Serve warm over cooked rice and garnish with sesame seeds.

Low Fat Tamale Pie

Looks like I'm taking a break from all the pumpkin to get me a little bit of mexican. I love mexican food! Probably because I am half mexican, and I have been around homemade tortillas and tamales my entire life. I previously posted a cheese tamale recipe and believe me handmade tamales are definitely the way to go. Although, they do take a lot of time. You really have to set aside an entire day. I have seen tamale pie recipes everywhere and I was curious. I also had my mother asking me almost every week to make this. So I finally caved and decided to get it a try.

Compared to the traditional way to make tamales this was so simple and very delicious. You still get that great flavor of homemade tamales, but without all the time and still healthy for you!

Be very patient when mixing the cornmeal. Keep stirring so it doesn't burn and eventually it will thicken up. I didn't have my burner up high enough so I was standing there stirring for a while before I realized it was futile unless I turned up the heat. :)

Low Fat Tamale Pie
lowfatcooking.com

Ingredients:
Filling:
2 teaspoon canola oil
1 medium onion
1 large green pepper, chopped
1 lbs lean turkey (or extra lean ground beef)
1 tablespoon chili powder
1 (16oz) can corn (drained)
1 (28oz) can crushed tomatoes
1 (4 oz) can chopped green chilies
1 (4 oz) can sliced olives

Crust:
1 1/2 cups yellow cornmeal
1 teaspoon salt
1 quart fat-free milk
1/2 cup reduced fat shredded cheese (monterey jack, pepper jack, or mexican blend)

Directions:

1. Preheat oven to 400º.
2. Saute onions and pepper in a large skillet over medium heat till fragrant. Add meat, breaking it up, cooking until no longer pink. Drain liquid. Add chili powder, corn, chilies and olive. Simmer for 20 minutes. 
3. Meanwhile, combine cornmeal, salt and milk in a 2 quart saucepan. Heat on medium-high and until thickened, stirring continuously. Spread cornmeal over top of meat and vegetables. Sprinkle with cheese. Place on baking sheet and back for 20-25 minutes, until top is golden.

Serves 8

Nutrition: Calories 369; Fat 8.3g; Cholesterol 42mg; Carb 49.5g; Protein 23.9g; Fiber 6.8g

Pumpkin Macaroni & Cheese

Happy Thanksgiving to everyone! Right now my turkey is in the oven getting nice and golden brown. My stuffing is keeping warm and my cheesecake is chilling in the fridge. I am set for a huge Turkey Day dinner!

I thought this out of the box (not literally) mac and cheese dish would be a great addition to any fall meal. Pumpkin, as you all know, is my favorite and I was so excited when I realized you could put it in mac and cheese. When I told people I made this, their first reaction was, "That's weird." Really though, it was fantastic. The pumpkin was not to strong, but with the nutmeg and paprika seasoning you definitely get the great fall flavor. It was so cheesy and gooey. I loved it!

I hope everyone has a great Holiday and gets to spend time with the ones they love. :)

Pumpkin Macaroni & Cheese
adapted from gimmie some oven

Ingredients:
1 (12 oz) can 2% evaporated milk
1 (15 oz) can pumpkin puree
2 large eggs
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/8 teaspoon nutmeg
12 oz uncooked elbow pasta
2 1/4 cup reduced fat/part skim cheese (I used Italian blend)
1/4 cup panko bread cups

Directions:

1. Preheat oven to 400. Spray a 2 qt baking dish with cooking spray.
2. Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return back to pot. 
3. While the pasta is cooking, in a separate bowl, whisk together the evaporate milk, pumpkin, eggs, paprika, chili powder, nutmeg, salt and pepper until combined. Once the pasta is cooked and drained, pour the evaporated milk mixture into the pot with the pasta and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3-4 minutes, or until sauce comes to a simmer and thickens.
4. Remove from heat and stir in 2 cups of the cheese until melted and evenly-distributed.
5. Pour into prepared baking dish and sprinkle top with bread crumbs and the remaining cheese. 
6. Bake for 20-25 minutes, or until cheese is bubbling and the breadcrumbs are toasted. Remove from oven and serve immediately.