Spicy Steak Marinade

It's Sunday, and that means football right? Well, that could also mean that you pull the grill out one last time. I know, I know...it's fall, but if you are up here in the Pacific Northwest you are looking at clear blue skies and 70º weather. I say that would be a great day to heat up that grill before it starts to rain for 100 days in a row. 

One day I was craving something spicy, but I was also in the mood for a grilled steak. Then it hit, spicy marinaded steak! I spent my day looking up marinade recipes but I couldn't find one that would help with my craving. So when I got home that night I looked around in my fridge and just pulled out the ingredients that I liked. You can change up the measurements to fit your taste if you want to. I like things with a kick, but you don't have to beat up your taste buds like I do with mine. :)

A great way to marinade meat. Just place your marinade and meat in a ziplock bag. I place the bag in a baking dish to eliminate any spillage in the fridge. Marinade the steaks for at least 5 hours or all night. 

Spicy Steak Marinade

Ingredients:
1/2 cup hot sauce
1/4 onion thinly sliced
1/4 cup brown sugar
2-3 garlic cloves, minced
1/8 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon red pepper flakes
1/8 cup worcestershire sauce
1/8 red wine vinegar

Direction:

1. Combine all ingredients in a bowl, whisking until well mixed. Pour over desired steak, marinade at least 5 hours.

Light Fudgy Brownies

It's starting to get colder outside and I noticed that my shopping habits have also started changing. While I was at the store yesterday I found myself gravitating towards the hot chocolate and pumpkin flavored marshmellows. I swear I had a cup of rich hot chocolate with a couple pumpkin marshmellows melting on top almost every other day last year. Can not wait for those days when it's raining and chilly and I can pull out my book and a mug of steaming hot chocolate! On those kind of days I also enjoy just being in the kitchen and baking up tons of yummy treats. As you can see, I love fall. :)

These little chocolate beauties are great for a quick sweet craving. Very simple and moist. Just make sure to not over bake them, then you will miss out on the fudgy gooey ness!! I could have taken mine out a few minutes earlier, but I still ate them of course. :)

Light Fudgy Brownies

from Cooking Yourself Thin Faster

Ingredients:

1/4 cup unsweetened cocoa powder, plus extra for pan

1/2 teaspoon baking powder

1/3 cup all-purpose flour

3 tablespoons vegetable or canola oil

1/2 cup light brown sugar

2 large eggs, beaten

1 teaspoon vanilla extract

Directions:

1. Preheat over 350º.
2. Lightly spray an 8x8 inch baking pan with cooking spray and then coat the pan with cocoa powder.
3. In a small bowl, whisk together the cocoa powder, baking powder, and flour. Set aside.
4. In a large bowl, using a whisk, combine the oil and sugar. Add the eggs and vanilla and whisk well until blended. Gently mix in the flour mixture and transfer the batter to the pan. Bake for 13-15 minutes, taking care not to overback. A toothpick inserted into the center should not be completely dry. A few moist crumbs on the pick means you will have fudgy brownies.

Garlic Chicken - High in Protein!

There I go again, slacking on my posts! I swear this week has just flown by. One day it was September 21st and the next it's the 26th. Now don't get me wrong I am in no way complaining. The faster these next few months go the happier I will be. Looking back at this year I am so surprised at how far we have gotten in this deployment. We only have a bit more to go. There is a light at the end of the tunnel!

In the meantime I am drowning myself in delicious meals that I will one day cook for my husband. Pretty sure I pick recipes I know he will like and do them as practice. Trust me, there are recipes I do that I don't post because of trial and error. For example, I have roasted a bird here and there, but I have not been satisfied with the outcome. I know, I know...you are probably thinking, "What roasting a chicken is so easy!" Well, not for me apparently. No worries though, I am going to keep roasting those birds until I get them perfect. It's all about pushing yourself no matter how many times you fail, and that has been a good amount of times for me in the kitchen. :)

Garlic Chicken
food.com

Ingredients:
4 boneless skinless chicken breasts
5 garlic cloves, minced
4 tablespoons brown sugar
4 teaspoons olive oil, divided

Directions:

1. Heat 2 teaspoons oil in large saute pan at medium-high heat, saute garlic until fragrant. 
2. Remove from heat and stir in brown sugar. Wait until cool enough to touch, then rub on chicken breasts; both sides. Salt and pepper to taste.
3. Using same pan, heat remaining 2 teaspoons olive oil at medium-high. Cook chicken until cooked through, 6-8 minutes on both sides. 
4. Let chicken sit for a few minutes, then cut into 1 inch strips. Serve with rice and/or vegetables. 

Serves 4

Nutrition: (1 chicken breast) Calories 221.2; Fat 6.4g; Cholesterol 75.5mg; Carb 14.5g; Protein 25.2g; Fiber 0g

Individual Low-Fat Lemon Cheesecake

One day I was craving cheesecake (naturally), but I didn't want a huge delicious cheesecake calling my name every time I opened the fridge. So I thought about single servings that won't make me really screw up my meal plan. These little pie crusts are very easy to find at any grocery store in the baking isle. Cheesecake has to be one of my favorite desserts, other than ice cream. Pumpkin cheesecake, raspberry cheesecake...pretty much any flavor will do. I throughly enjoy lemon flavor, and when I found this recipe I couldn't help but go for it. In the end I was very happy with the outcome. So fast and still satisfying. 

Now, when I call these low fat I don't mean they are super good for you. Just because there may not be a lot of fat, there is still a good amount of calories. One good thing is that the individual sizes stop you from eating to much. 

Stop reading, and start making dessert!! 

I didn't use all of these lemons, I didn't know how much I would need.

Individual Low-Fat Lemon Cheesecake
adapted from allrecipes.com

Ingredients:
8-10 mini graham cracker crusts
1 (8oz) block 1/3 fat less cream cheese, softened
1 (14oz) non-fat sweetened condensed milk
1/3 cup lemon juice
zest of 1 small lemon
1 teaspoon vanilla extract
fruit topping of choice

Directions:

1. Place softened cream cheese, condensed milk, lemon juice, lemon zest, and vanilla extract in a medium mixing bowl. Beat until well blended. Pour mixture into individual graham cracker crusts. Depending on their size you can fill 8-10. Chill for 5 hours. Do not freeze.
2. Top with sliced strawberries, cherry pie filling, blueberries...etc. 

Makes 8-10

Nutrition: (1 pie crust and cheesecake) Calories 430; Fat 8g; Carb 80mg; Cholesterol 16mg; Protein 13g; Fiber 1g

Cherry Tomato Focaccia

I have so many recipes stocked up to be posted, but I have been so busy lately. Or maybe it's called slacking? Not too sure, but I really need to step up my game. Feels like my spare time goes by really fast. We are starting to plan our ceremony and I find myself looking up ideas online for hours. So much to do when it comes to planning a wedding. If someone wants to do it for me I will gladly hand over the reigns. That way I can sit and make delicious focaccia bread all day! :)

Cherry Tomato Focaccia

from Simply Delicious Italian

Ingredients:

16 oz pre-made pizza dough, or homemade

1/4 cup extra-virgin olive oil, divided

12-16 cherry tomato, sliced

Salt and pepper

Fresh oregano to garnish

Directions:

1. Prepare the pizza dough according to package directions. 
2. If homemade, work half of the olive oil into the dough as you knead. Let rise in a warm place for 2 hours. 
3. Preheat the oen to 425º. Oil a 12 inch pizza pan. 
4. Turn the dough out into a lightly floured work surface and knead for 5 minutes. Press the dough into the prepared pan using your fingertips. Cover with the tomatoes. Season with salt and pepper; drizzle with remaining olive oil. 
5. Bake until the focaccia is golden brown, 20-25 minutes. Garnish with the oregano.
6. Serve hot or at room temperature.

Marinated Cheese Appetizers

So you are all probably thinking the same thing that I did when I first looked at this recipe. "Marinated cheese??" What is that? Well, I couldn't help making these. I was just so curious on how they would taste. With the sweet red peppers and the savory balsamic vinegar, you have a burst of flavor you probably never expected. I also believe the certain cheese I found really helped make these tiny little bites so fantastic. I went to Trader Joe's (my most favorite store) and I couldn't find just cheddar cheese, but I did find their Unexpected Cheddar Cheese. The label said it had hints of parmesan. I decided to go a little out of the box, and I'm glad I did because this cheese is probably one of the best I have ever had. Tangy, yet smooth with a hint of salty parmesan. Yum! Then when you combine it with creamy cream cheese and let it sit overnight with a flavor full marinade you have a "Party in Your Mouth"! I took these beauties to a potluck at work and they gave it that nickname. :) We realized if we paired these with nice glass of deep red wine, life would be complete!

I definitely plan on making these again, they were quick and so versatile. The ingredients are so interchangeable. I am already thinking of ways I can change it up!

Marinated Cheese Appetizers

adapeted from TasteofHome

Ingredients:

2 blocks (8 oz) cheddar cheese*

1 block (8 oz) reduced-fat cream cheese, softened

3/4 cup chopped roasted sweet red pepper

1/2 cup olive oil

1/4 cup white wine vinegar

1/4 cup balsamic vingar

3 tablespoons chopped green onions

1 tablespoon dried parsley (or 3 tablespoons fresh, chopped)

2 teaspoons dried basil (or 2 tablespoons fresh, chopped)

1 tablespoon sugar

3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

toasted sliced french bread or assorted crackers

Directions:

1. Slice each block of cheese into twenty 1/4in slices. Cut block of cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly and smooth the sides. Place in 13x9in baking dish in grouped blocks. 
2. In a small bowl, combing the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt, and pepper; pour ove cheese.
3. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve wit h bread or crackers.

Makes about 2 pounds. 

*If possible, go to Trader Joe's and find their Unexpected Cheddar Cheese with hints of Parmesan. It is smooth and tangy, I could have eaten just a block of that!

Quick and Healthy Indoor S'mores

Sunday football is back!! That also means fall is really close and lots of gatherings at your home to watch the games. Well here is a recipe to help you out for a couple of those parties. What do you do when someone at your sunday football party says they would love some s'mores, but it's raining/snowing outside and you don't want to spend the time building a fire in your fireplace? Now here is a great way to get your s'mores fix without having to even step outside or start ripping pages out of your favorite books. These were so easy and tasted just as delicious as the traditional style. I will definitely make these all winter when I want a quick sweet snack.

Happy Start of Football Season!

Indoor S'mores

from eating well

Ingredients:

2 whole graham crackers broken half

4 large marshmallows 

2 tablespoons of bittersweet chocolate, melted

Directions:

1. Position oven rack in the upper third of the oven; preheat broiler.
2. Place graham crackers halves on baking sheet; top each with a marshmallow. Broil, with the oven door ajar and watch carefully for 30-45 seconds or until marshmallow tops are golden brown; pull out baking sheet and carefully turn marshmallows over and repeat. Remove from oven and drizzle each with melted chocolate. 

Serves 4
Nutrition: Calories 98; Fat 3g;  Cholesterol 0mg; Carb 18g; Protein 1g; Fiber 0g

Banana-Oatmeal Chocolate Chip Drop Cookies

It's September! This year really is going a lot faster than I thought it would, but I am not complaining, believe me. The rest of the year can fly by and I will be as happy as a clam. Only four more major holidays until my better half comes home and we will drive half way across country to start our new adventure! 

These cookies are so great for a sweet snack. My only problem was that I did not have baking soda and could only find baking powder. I tried the substitute with 2 teaspoons baking powder, but I feel like it didn't come out as it should have. Baking soda is what makes your cakes and cookies rise, so it's really important in a baking recipe. I would definitely makes these again though, but this time I am going to make sure I have baking soda!! If you love banana's please try these cookies!

Banana-Oatmeal Chocolate Chip Drop Cookies
 From Cookinglight

Ingredients:
1/2 cup mashed ripe banana (about 1 medium banana)
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 teaspoon baking soda
1 1/4 cup all-purpose flour
2 cups old-fashioned oats
1 teaspoon salt
1/2 cup semisweet chocolate chips

Directions:

1. Preheat over to 350.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
3. Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in a bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
4. Drop batter by heaping tablespoon 2 inches apart onto baking sheet lined with parchment paper. Bake at 350 for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks. 

Makes 24 cookies

Nutrition: (per cookie) Calories 115;  Fat 3.6g; Protein 2g; Fiber 1.2g; Cholesterol 14mg; Carb 19.1g