Updates

I have been a bad blogger lately. I’ve even checked out a few new places in town but haven’t had the time or energy to sit down and write about them. Between getting ready for Christmas, having a 13 month old and starting my own Etsy shop (yay!), I just have not had the time to write on here. I guess you could say that is going to be my New Year’s Resolution – to be a better blogger! If I don’t talk to ya’ll before then, have a wonderful “whatever you celebrate” and new year!

Taste Testing from Pinterest

This week I tried several recipes from Pinterest (“P-interest” if you’re my mom) that was consumed in one fabulous meal. Of course I have to share these awesome recipes with ya’ll. Apologies that my photography is seriously sucking. I swear it will get better if we ever get our new house!

Hummus-Crusted Chicken: Ahhhh-mazing. I used red pepper hummus and added panko on top for extra crunch.

Cheesy Broccoli Orzo: Very simple. It wasn’t as flavorful as I had hoped so I loaded it up with crushed red pepper. Nom.

Honey Dijon Roasted Potatoes: A very simple but genius way to spruce up roasted potatoes.

Try them. Seriously. TRY THEM.

 

November Ingredient: Gourd

So, about a month ago, all of the Tallahassee food bloggers decided we would choose a monthly theme that we could write about. November was supposed to be all about gourds. Gourds! I immediately had visions of experimental butternut squash pies and acorn squash cupcakes. But, alas, time got the best of me and here I sit with only one recipe to share (one that I made back in October, at that).

Since it was so long ago, I need to set the stage a little. It was about a week before Halloween, and I was having my friend over to carve pumpkins and eat dinner. I was trying to decide what to cook and wanted to get festive. How about chili? You know, it’s fall, chili goes with fall stuff. No, wait.. how about PUMPKIN chili? Her response? “Ew, pumpkin.” Ew, pumpkin?! How can you not like pumpkin? Pumpkin pie, pumpkin spice latte, pumpkin cake. FYI: I think pumpkin is pretty darn amazing. The phrase, “ew, pumpkin” was one I just could not understand. So it was at that moment that I decided I was definitely making pumpkin chili. And she was going to like it.

I won’t name names, but I will post pictures. This girl likes to carve pumpkins but she won’t eat them.

Well, to make a long story short, our pumpkin carving was fun except for all the mosquitoes, I made pumpkin chili, she didn’t really like it, but I did. And I liked it even better the next day! I think the flavors needed more time to meld. The original recipe called for cooking in a slow cooker, which I think would be best! So I guess if you hate pumpkin then stay away but if not… here ya go, weird festive chili and gourd challenge all in one:

Pumpkin Chili

Adapted from Sweet Pea’s Kitchen

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 green bell pepper, diced
• 1 (28 ounce) can diced tomatoes with juice
• 2 cups tomato juice
• 2 (15.25-ounce) can black beans, drained
• 1 (15 ounce) can pumpkin puree
• 2 tablespoon chili powder
• 2 teaspoon cumin
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• hot sauce to taste

Directions:

In a large pot or dutch oven, brown the ground beef; drain. Add the onions and bell pepper and cook until the onions are translucent, about 5 minutes.

Add diced tomatoes, tomato juice, beans, pumpkin, chili powder, cumin, pumpkin pie spice, salt, pepper and hot sauce. Bring to a boil, cover and reduce heat to medium-low. Simmer 45 minutes. Season to taste with salt and pepper. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.

Also, check out Bill’s Killer Pumpkin Coffee Cake! Go Bill! Get your gourd on!

Review: Classico Sun-Dried Tomato Pesto

I hate it when bloggers write about how they have been lazy bloggers lately but… Yeah, I’ve been a lazy blogger lately. I haven’t been to any new restaurants and don’t think to write down recipes when I make new dishes. I know there are a bunch of you out there who hang on my every word (lol) so I’m very sorry for being such a slacker and am happy to present to you a fresh blog post.

This is my first post of this type- a product review- so bear with me! For years now I have used Classico’s jarred pesto in all kinds of dishes. I especially like it on panini sandwiches. Last week, while picking up pizza ingredients, I grabbed its red headed twin that sits right next to it on the grocery store shelf, Clsssico Sun-Dried Tomato Pesto.

After a successful pizza, I realized that this stuff rocks. I actually used it in 3 different dishes that week. The jar is only about 8 ounces big but packs a bunch of flavor! It is thicker than a regular tomato sauce so it makes it more versatile, in my opinion. I used it as a sandwich spread, as pizza sauce and in a pasta dish. I really liked how much more flavor it offered my dishes vs traditional sauce. I also like how you can taste the Parmesan cheese in it. My only critique is that it is a little on the salty side. I forgot to take note of the price, but I think it was under $3 at Publix.

Ingredients: Tomato Puree, Water, Sun-Dried Tomatoes, Basil, Soybean Oil, Onions, Garlic, Red Bell Peppers, Parmesan Cheese, Olive Oil, Romano Cheese, Salt, Red Wine Vinegar, Dehydrated Onions, Sugar, Citric Acid, Natural Flavors

Try it out! I made mini pizzas on garlic naan with the spread, ground turkey and spinach. I also used it on eggplant and mozzarella flatbread paninis. The next night, we tossed it with the leftover eggplant and hot pasta. There are a lot of possibilities with this spread, and I encourage you to get creative!

Good Food for Little Fingers

Since I officially have a one year old now, I figured I needed to step up my game when it comes to what she is eating. She is still a big fan of baby food, but I think it’s important to get her eating more “real” food now. I used the three day weekend to test out some new “tiny foods” for the little lady, and, to my surprise, they came out really well. Another awesome fact: these freeze great. I know there are other mamas out there looking for healthy, freezable foods so I had to share! These two recipes are great for breakfast or snack time.

Turkey and Broccoli Mini Quiches
Adapted from Pragmatic Attic

1/2 pound ground turkey
12 ounces frozen broccoli, thawed, squeezed and chopped
4 eggs, lightly beaten
1/3 cup milk (I used some of baby’s whole milk)
1/2 cup grated cheddar or Colby jack
1 1/2 tablespoon flour (optional, can also use potato starch)

Brown turkey and crumble or chop fine so your baby can easily eat it.

Combine everything and put in a well greased muffin pan (12 size pan). Bake at 350 degrees for 30-40 minutes, or until the muffins are firm all the way through to the center and the tops are browned.

Remove from pan and cool. Wrap individually in freezer or wax paper and place in freezer bag. Store up to one month in freezer.

Makes 10 to 12.

Enjoying her mini quiche!

Apple Date Oatmeal Bars
Adapted from Wholesome Toddler Food

1 1/2 cups quick rolled oats
1/4 cup flour
2/3 cup dates, chopped
1/4 cup orange juice
1 1/2 cups raw apples, shredded (use a cheese grater!)

Combine all ingredients. Let stand 10 minutes. Press mixture into 8″ x 8″ baking dish. Bake at 375 for 25 minutes. Loosen with spatula, and cut into bars while warm. Let cool and wrap individually with freezer paper and place in freezer safe container. Store up to 1 month. To reheat, place in microwave for 20 seconds.

Makes 10 to 12 bars.

1st Birthday & Reduced Sugar Smash Cake Recipe

My daughter turned 1 year old today. I am still in shock. A whole year has gone by? Seriously? You mean I didn’t just bring my little 8 pound, 20.5 inch sleeper home yesterday? Because it sure feels like it!

I have been telling her that her birthday is right around the corner for the past month and teaching her the birthday song. I obviously knew it was coming. So why the heck did I wait til the last minute to figure out what I was going to do about a cake?! The “theme” of her party was cupcakes so I clearly needed to make cupcakes. But to smash cake or not to smash cake? I was on the fence until Thursday, when I decided that I would just buy all of the basic ingredients for a cake and figure it out later (meaning Friday, when I had to make it).

I’m a little bit obsessive about what my daughter eats. I try to make sure she only has healthy, fresh, wholesome foods. She’s never had sweets. Never, ever. Okay, she had a taste of her uncle’s ice cream last month, but that’s it. I was having a hard time coming to terms with the fact that giving her a smash cake would mean that she would actually be eating cake. You know, with sugar and stuff. And then I had an idea! Fruit is pretty sweet – it’s also natural and good. Why not replace some of the sugar in her cake with a fruit puree? So that’s exactly what I did. And, to my surprise, it was pretty good. Like really good. She liked it and so did her grandma, who kept the cake leftovers.

So mommies and daddies, I give you:

Mackenzie’s 1st Birthday Cake
(AKA Reduced-Sugar Smash Cake – adapted from here)

• 1/2 cup fruit or sweet vegetable puree (your child’s favorite kind! I used Ella’s Kitchen sweet potatoes, blueberries, pumpkin and apples)
• 1/2 cup sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups unbleached all purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

Preheat oven to 350. Grease two 6″ cake pans.

In a medium bowl, cream the puree, sugar and butter together. Beat in eggs, one at a time. Add vanilla.

In a separate bowl, combine flour and baking powder and blend with a whisk. Add to creamed mixture and mix well. Stir in milk until smooth. Spoon even amounts into pans.

Bake 20 to 25 minutes until lightly golden and a toothpick comes out clean. Cool completely before frosting.

Ice cake with your favorite frosting. I used this recipe from Martha Stewart. Totally not healthy and totally delicious. I also used it on my cupcakes and didnt have the time/energy to make a special smash cake one. Sue me.

Using a serrated bread knife, cup the curved top off one cake so it is flat. Frost the cut part then place the second cake on top. Finish frosting cake, decorate to your desire and serve! Don’t forget the candle.

FP Friday

Local Food Porn from Bagelheads (and Inga Finch Photography)

Love me some Bagelheads.