Kahlua Fudge

Who doesn't love a small little cube of rich chocolate? Especially chocolate mixed with coffee liqueur and fluffy marshmallow! This fudge is crazy rich and addictive. I brought them to work and only had a couple squares before they were devoured by everyone else.

I am loving my new job because it gives me the excuse to make tons of desserts to curb my sugar craving, while allowing me to make people smile. Whenever I make desserts  I enjoy them for one night, then they tend to go bad because I don't eat them fast enough. This way I can eat my share, maybe stash a few for later, then give the rest away so I'm not tempted to eat it all. Plus, I'm making fast friends at work when I bring in yummy things. There is over 150 people in my department and if I could make something for each person I would love too, but the lucky ones are the 15 or so people in my team. I brought in cookies for them yesterday and they are excited for the next potluck. :)

Kahlua Fudge
momswhothink.com


Ingredients:
1 1/3 cups granulated sugar
1 (7oz) jar marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup milk chocolate chips
1 teaspoon vanilla
2/3 cup nuts, if desired

Directions:

1. Line a 8" baking pan with foil. In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua, and salt. 
2. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted.
3. Add vanilla (and nuts if using). Turning into prepared pan. 
4. Refrigerate until firm. To serve, cut in squares. 

Makes about 2 3/4 pounds.

Cilantro & Sun-Dried Tomato Pesto

I have fallen in love with sun-dried tomatoes. I used them in one recipe a while ago, and now I want to put them in everything. When I found this recipe I was lucky because I had all these ingredients just sitting in my kitchen. That is one of my favorite things when I don't have to go to the store.

For a long time I have been looking for a healthier pesto recipe and was excited when I found this one. This pesto was so fresh! I used it all on a bowl of pasta, but this can be used in so many ways. Next time I have people over I will blend this up, place it in a bowl, and serve it with bread or crackers. While my pasta was cooking, I dipped a piece of bread into the pesto and I was surprised I was able to stop and not eat it all.

I soaked my tomatoes for 2 hours. Reconstituting dry packed sun-dried tomatoes is recommended to get the best texture and flavor out of them.  

Cilantro & Sun-Dried Tomato Pesto
oliveoilsource.com


Ingredients:
1 cup cilantro chopped (stems are okay)
1/2 cup sun-dried tomatoes (dry packed)
1/2 cup medium to intense extra virgin olive oil
1 tablespoon diced jalapenos (if desired)
1 clove garlic, minced
1 teaspoon brown sugar
salt and pepper to taste

Directions:

1. Soak sun-dried tomatoes in the olive oil for 2 hours, or overnight if possible.
2. In a blender or food processor, process the cilantro, soaked tomatoes with the oil, chiles, garlic, and brown sugar. Process until mixture is smooth, scraping down the sides with a rubber spatula as needed. Season to taste with salt and pepper. 
3. Spred pesto on crackers, or use on your favorite pasta in place of basil pesto. 

Makes 2 cups

Nutrition: (1/3 cup) Calories 171; Fat 13g; Cholesterol 0mg; Carb 13mg; Fiber 1g; Protein 1g

Turkey Tacos

It's Memorial Day weekend! Hope everyone has great plans. Whether it's going for a grilling picnic at the park, or chilling at home and grilling in your back yard. Either way it's a weekend to thank all of the brave men and women that put on a military uniform. This weekend definitely means a lot more to me now that my better half is overseas serving for his country. I have always been thankful because my grandpa served as a marine, but now I know the inner feelings of a military family and I am proud of all its members.

This is great recipe for this kind of weekend. It may not be a grilling recipe, but it's great for large gatherings or a dinner for two. I always go to this recipe when I am craving tacos, or just a quick dish to whip up after work. 

Happy Memorial Day Weekend!

This may look strange to you, but I swear my family has been doing this since I could remember. Whenever we make tacos I have always heated my tortillas by laying them on a heated burner. It takes practice and quick hands to not burn the tortillas. I know this sounds weird, but this method seems to give the tortillas a slightly smoky taste, and I love the burn marks! 

Turkey Tacos

Ingredients:

For the filling:

1 tablespoon extra virgin olive oil

1/2 onion, diced

2 garlic cloves, minced

1 pound lean ground turkey

1 jalapeno, diced (seeded if desired)

homemade or store bought taco seasoning*

1 tablespoon cilantro, minced

salt and pepper to taste

8 small corn tortillas

Some options for topping:

salsa

lettuce

cheese

tomatoes

roasted corn (I used a frozen roasted corn from Trader Joe's, and heated it through on the stove)

*For my own taco seasoning I used: 

1 1/2 teaspoons cumin 

1/2 teaspoon chili powder

1/4 teaspoon paprika

2/4 teaspoon red pepper flakes

You can change the measurements to your own tastes. 

Directions:

1. Heat olive oil in non stick skillet over medium-high heat. When hot, add onion and cook until translucent, about 1 minute. Add garlic, cook until fragrant. 
2. Add ground turkey to pan, season with a little salt and pepper. Cook until no longer pink. Add taco seasoning, jalapenos, and cilantro. Cook until heated through and to your liking. Remove from heat and cover.
3. If you have an electric oven: turn burner down to medium. Quickly and carefully lay corn tortillas on burner for only 1 second on each side. Repeat flipping on each side until floppy and browned slightly. Be careful as it will smoke a little, turn on fan over oven. 
4. Take about 1/4 cup turkey mixture and place it in the middle of a tortilla, then top with your choice of taco toppings. 

Makes 8 tacos.

Nutrition: (per taco, without toppings. only tortillas and turkey) Calories 236; Fat 10g; Carb 20g; Protein 20g; Cholesterol 67mg; Fiber 2g

Home-made Protein Cookies

I am still on my protein kick. It's become a bit of a habit to choose foods with high protein. Recently I had to go out and buy more protein powder and I chose a strawberry flavored one. When I tried the chocolate flavor it tasted just like chocolate milk, so of course I thought the strawberry would taste like strawberry milk. Sounded amazing to me, until I actually used it with milk. Not cool. Well, now I have a 2lb tub of strawberry protein powder that I will have to find ways to use. You will be seeing many recipes that include protein powder for sure!

These cookies are peanutty and messy! I love grabbing one on my way out the door for a quick snack that will help curb my hunger for an hour or more. You can hardly tell there is protein powder inside because the peanut butter masks that flavor, if you aren't a fan. 

I doubled my recipe so I was able to send some to my soldier and have some left for me. :)

Home-made Protein Cookies
adapted from omnomally.com


Ingredients:
1 egg, lightly beaten
1 1/2 cups natural peanut butter
2 tablespoons protein powder (soy, whey, rice, and/or pea protein)
1/3 cup agave syrup
1/2 cup all-purpose flour
1/2 cup flaxseed meal
1 teaspoon baking soda
1 1/2 baking powder
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 325º; grease or line a cookie pan. 
2. Mix all ingredients well in a large bowl.
3. Form little balls of mixture in hands (about 1 tablespoon for each cookie) and place on a baking sheet.
4. Flatten slightly with your hand and bake for 10-12 minutes until puffed up and golden brown. Cool for a few minutes before enjoying.

Makes 20 cookies.

Nutrition: (per cookie) Calories 170; Fat 11g; Carb 11g; Protein 8g; Cholesterol 16mg; Fiber 22g

Smoky Grilled Salmon with Black Beans and Corn

Why did the weather have to take a turn for the worse? I was enjoying the above 70's and sunny weather. Of course the pacific northwest just had to dump rain on us. I really want summer to be here. Of course, when it's hot and I'm sweating all day long, I am going to be hoping for fall to get here. Oh well, one season at a time right! 

What I can't wait for is all the grilling that will happen this summer. I have already pulled the grill out multiple times and it's not even June yet. Get ready for some heat this summer. :) I finally went out and bought myself a cast iron skillet. I have always wanted one, and now I have a great indoor grill. When I planned on making this dish the weather wasn't cooperating with me so I want happy to have this fantastic pan. It is great when the rain wants center stage over your grill. 

If you do have one of these awesome pans, oil it right before you set your food on. I made the mistake of oiling it a little early and by the time I placed the salmon on, it had all cooked off. Then I had a bit of a problem flipping, but I made it work. Do as I say, not as I do! :)

Smoky Grilled Salmon with Black Beans and Corn
Gina's Skinny Recipes


Ingredients:

For the salmon:
1 teaspoon smoked paprika
1 1/2 teaspoon brown sugar
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon unsweetened cocoa powder
1 lime, juice of
4 (6oz) Alaskan wild pink or chum salmon fillets
olive oil spray
lime wedges for serving

For the black beans and corn:
15.5 oz can black beans, drained and rinsed
2 cups frozen corn kernels (fresh works too)
1/4 cup red onion, minced
3 tablespoon finely minced cilantro
1 teaspoon olive oil
2 tablespoon fresh squeezed lime juice
kosher salt to taste

Directions:

1. Combine all the spices in a small bowl. Squeeze lime juice over the salmon then run in the spices to completely coat; set aside to rest about 5 minutes.
2. Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and saute 2 minutes; add beans, corn, and salt and cook until heated through, about 6-8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
3. Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout. Serve with black beans, corn and lime wedges. 

Makes 4 servings.

Nutrition: (1 salmon, 2/3 cup veggies) Calories 399; Fat 8.7g; Carb 41.3g; Fiber 8.2g; Protein 45.4g; Sodium 824.5mg

Light Fiesta Quesadillas

My weekends have turned into large bake fests. I live in the kitchen for those two days, making anything I can think of. Which gives me tons of snacks for the week to come. Today and tomorrow will be spent exactly like this, and I am happy as a clam. :)

If you are looking for something quick and will leave you with lots of left overs, then here you go! These were really easy to make, and I had lunch/dinner for the whole week. Another great reason to make these is if you are planning a gathering of some type. A great idea as appetizers for a baby shower, sports event, or just a Sunday brunch.

Light Fiesta Quesadilla
Pillsbury Fast and Healthy Cookbook


Ingredients:
1 (10oz) can diced tomatoes with green chilies, drained
1 (7oz) can vacuum packed whole kernel corn, drained
1 tablespoon chopped fresh cilantro
16 (6in) flour tortillas
1 cup fat free refried beans (from a 16oz can)
8 oz. (2 cups) shredded Mexican blend natural cheese

Direction:

1. In medium bowl, combine tomatoes, corn and cilantro; mix well.
2. Spread each of 8 tortillas with 2 tablespoons refried beans. Top each of the remaining 8 tortillas with 1/4 cup cheese and scant 2 tablespoons corn mixture; spread evenly. Cover each with 1 bean-covered tortilla, bean side down. 
3. In large nonstick skillet over medium heat, heat 1 quesadilla for 1 to 2 minutes on each side or until cheese is melted and tortilla is toasted.* Remove quesadilla from skillet; repeat with remaining quesadilla. **
4. To serve, cut each quesadilla into 4 wedges. If desired, serve with nonfat sour cream and salsa.

*A griddle heated to 400º can be used to heat 3 to 4 quesadillas at a time.

**At this point, quesadillas can be wrapped in foil and placed in a warm oven until serving time. 

Makes 32 appetizers.

Nutrition: (1 wedge) Calories 80; Fat 3g; Cholesterol 5mg; Sodium 160mg; Carb 9g; Fiber 1g; Protein 3g

Skinny White Russian Tiramisu

I have been so stressed this week that right now all I want to do is chill all night long, but I just had to post this awesome recipe. Just look at this delicious tiramisu and forgive me for not writing a novel today. :)

Happy Friday Eve!

Be careful not to dip the ladyfingers in the coffee too much. As you can see the middle layer got a little to much coffee, and I believe that is why it was a little soggy when it came time to serve. The taste wasn't compromised but the texture was. 

The cocoa powder shouldn't be on at this moment. I accidentally sprinkled it on before chilling it. I don't think it hurt it, but I should have read the recipe a bit more closely. ;)

Skinny White Russian Tiramisu
Cooking Light Complete Cookbook


Ingredients:
1/2 cup ground coffee beans
1 3/4 cold water
1/4 cup Kahula (coffee-flavored liqueur), divided
1/2 cup (3.5oz) mascarpone cheese or 1/2 cup (3.5oz) cream cheese
1 (8oz) block fat-free cream cheese, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 [3oz] packages)
3 teaspoons unsweetened cocoa, divided

Directions:

1. Assemble drip coffe maker according to manufacturer's directions. Place ground coffee in coffee filter or basket. Add 1 3/4 cups cold water to coffee maker; brew to make 1 1/2 cups. Combine brewed coffee and 2 tablespoons Kahula in a shallow dish, and cool.
2. Combine cheeses in a large bowl. Beat with a mixer at high speed until smooth. Add sugars and 2 tablespoons Kahula, and beat until well blended. 
3. Split ladyfingers in half lengthwise.
4. Quickly dip 24 ladyfingers halves, flat sides down, into coffee mixture; place dipped sides down in bottom of an 8-inch square baking dish, slightly overlapping ladyfinger halves. Spread half of the cheese mixture over ladyfingers, and sprinkle with 1 teaspoon cocoa. Repeat with remaining ladyfinger halves, coffee mixture, and cheese mixture. 
5. Place a wooden pick in each corner and one in the center of tiramisu (to prevent plastic wrap from sticking to the cheese mixture); cover with plastic wrap. Chill 2 hours. Sprinkle evenly with 2 teaspoons cocoa before serving.

Makes 12 servings.

Nutrition: Calories 134g; Fat 4.5g; Protein 3.3g; Carb 21.7g; Fiber 0g; Cholesterol 31mg;  Sodium 139mg

Pork Chops Stuffed with Sun-dried Tomatoes and Spinach

Five weeks later, I'm finally doing what I was trained to do. Of course my first day I was really nervous, but today I was feeling a little bit more relaxed. I know with these first couple weeks I won't be at the top of the pack like I want to be. Sometimes I wish I could just come out swinging, but the only way I can get up there is to actually do what I need to do. When I looked at my stats from yesterday I was disappointed. Yes it was my first day, but I know I can do better. After today, I noticed that I was getting a little bit better. So if I just look into the future I know I will gain those numbers, and the knowledge I need to get me to the top!

After a long day on the phones I like to come home to a recipe waiting for me. :) I noticed that it relaxes me. This recipe was easy and very delicious. I was watching one of my favorite cooking shows on TV, and I found myself wide-mouthed and transfixed as this recipe was being cooked. At that moment I decided to try it out. I was surprised at how easy it is. Not only is it packed with protein, but it is less than 300 calories per serving. Who could ask for more from such a delicious plate of food! :)

The heat from the mixture will help melt the cheese, so make sure to mix it together while it is still hot. 

Make sure to season the meat before searing it. Otherwise you will get a bland chop! 

You may want to cover the pan when you start cooking the chops. Otherwise you will get oil splatter all over your stove and you. Trust me, it's not fun to get attack by tiny oil bombs.  

Pork Chops Stuffed with Sun-dried Tomatoes and Spinach
Everyday Italian on Food Network - Giada De Laurentiis


Ingredients:
1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10oz) bag of frozen spinach, thawed and squeezed dried
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2oz) goat cheese
1/3 cup reduced-fat cream cheese
4 (4oz) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Directions:

1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and cream cheese. Stir to combine and set aside.
2. Use a sharp knife to cut a pocket into the thickest portions of the pork chops. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard. 
4. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes on each side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before servings, about 2-3 tablespoons. 

Makes 4 servings.

Nutrition: (per stuffed chop with sauce) Calories 294; Fat 17g; Cholesterol 80mg; Carb 7g; Protein 28g; Fiber 1g