What’s For Lunch?

Category : Featured Reviews, Momma's Say, foodie favorites

I just finished eating lunch – peanut butter and jelly on flat bread – FlatOut flat bread to be specific – it’s one of my new favorite things – I found it in the deli section of our local supermarket and am blown away by it on two counts. First it is super soft, even a week after purchase it never cracks like tortilla breads typically will without steaming. Fresh out of my refrigerator, I am good to go. Second – it’s healthy!! I get the light version – the Italian herb is super yummy – which has only 90 calories in a wrap – no trans fats, no sugar, 9 grams of fiber and protein. It’s supported by that Best Life Diet that I’m always hearing about – personally I don’t do the ” Brand Name diet” thing – counting calories paired with some common sense is the best “diet” I’ve found.

Anyway, I was eating my so sophisticated peanut butter and jelly flatbread wrap, trying to decide, “Is this healthier than if I’d just eaten it on bread?” And I’m not sure – but it definitely felt more special. I also like to make a nice healthy hummus and spinach wrap with these flatbread things. They have been my go to’s for lunch lately but I’m a bit worried that before long I’ll be sick of them, too. You see I am constantly trying to find some great, healthy, filling, delicious lunch that isn’t a pain in the butt to make. And I’m fickle – it won’t be too much longer before I get bored of this.

What is your favorite thing to make for lunch? Any great new things you’ve found in your grocery store lately that I should know about? What did YOU have for lunch today?

Aloha Friday: What’s Cooking In Your Kitchen?

Category : One Week - One Room, memes & carnivals

It’s time for another Aloha Friday, the day that you take it easy and look forward to the weekend, in Hawaii and blog land anyway. As you should know by now, over at An Island Life, Kailani decided that on Fridays she would take it easy on posting and ask a simple question for you to answer. Nothing that requires a lengthy response.

If you’d like to participate, just post your own question on your blog and leave your link at An Island Life’s blog. Don’t forget to visit the other participants! It’s a great way to make new bloggy friends!

This marks the end of Kitchen Week in our One Week One Room carnival. This week we’ve shared our favorite recipes, reviewed some great new products and even given some away. So one last thing before the beginning of Living Room Week. Tell us…

  • Do you like to cook? What’s your favorite dish to prepare?
  • If you could get anything for your kitchen what would it be?

My Favorite Recipe: Cake Mix Cookies

Category : One Week - One Room, delicious desserts

In honor of Kitchen Week in the One Week One Room carnival going on right now at Mommas Review, we thought we’d share with you some of our favorite recipes. This cookie recipe is a good one – it’s easy and delicious and it’s never failed me. I’ve been making them for a few years now and I don’t think I’ve ever made a bad batch. I know anyone can make these cookies, they are that easy – and I almost hate to give away this recipe, but as it wasn’t my own brainchild, but the creation of the Half Baked Gourmet DESSERTS Cookbook by Tamara Holt, I figure it’s only fair of me to share.  Anyway, enough fanfare – here it is, my not-so-secret recipe that dozens of friends and family have asked me for over the years, Tamara Holt calls it the Inside Out Chocolate Chip Cookie – I call it delicious, easy, and a million other wonderful adjectives. Try them for yourself and please let me know how you like them!

The Easiest, Most Delicious Cookie Recipe In The Universe… I Swear!

Prep Time: 10 minutes * Bake Time: 10 minutes * Makes: About 40 cookies (for me that’s like 2 dozen, I don’t really do the tiny cookie thing)

Ingredients:

  • 1 package (1 pound 2.25 ounces) devils food cake mix (I’ve tried several kinds of chocolate cake mix, all are good – you can really do any cake mix, funfetti is fun, but the chocolate cake mixes come out better for me, so I stick to them)
  • 1 1/2 sticks unsalted butter, melted
  • 1 egg
  • 1 1/3 cups white chocolate chips (Truthfully, I’ve only measured once – I pour them in until it’s enough, and again you can use ANY kind of chocolate chip – chocolate, white chocolate, peanut butter, swirled – go nuts)

Directions:

  1. Heat oven to 350 degrees F. In a medium bowl, combine cake mix, butter and egg. Beat with an electric mixer on low speed for 2 minutes (you can hand mix it, too, just use your judgment and stop mixing when it starts to look like cookie dough), scraping down sides of bowl as necessary. Stir in chocolate chunks of your preference.
  2. Shape the dough into 1 1/2 inch balls and place them 2 inches apart on an un-greased cookie sheet (I don’t know how big my balls are (my google search engine results are going to go crazy now, thanks recipe gods). They typically fit in the palm of my hand with room to spare, I suspect they are larger than the recipe calls for, because I never get 40 cookies out of the batch. And really – does it matter?).
  3. Bake until cookies are set, about 10 minutes (am I the only one who bakes cookies until I can smell them from another room – this seriously works for me and I don’t know if I’m delusional. I probably under cook my cookies a tiny bit, but at the same time – my cookies are typically moist and delicious for their entire lifespan, unlike other people’s cookies that get stale and crumbly – mine do not. So there.). Cool for 1 minute on a pan (so they don’t fall apart), then remove them with a spatula and place on a wire rack to cool completely (snagging one cookie on your way out of the kitchen because they are delicious right out of the oven and you don’t really care if this one falls apart in your hand on the way to your mouth do you?).

Your welcome.

Want to know how many calories are in each cookie? Here’s a handy tip – if you go to this calorie counting website you can hover over the tab that says FOODS and click on New Recipe. Enter all the ingredients and then how many cookies (or servings) are in the batch and it will tell you how many calories are in each cookie. Brilliant, no? For example, if I plug in this recipe and put 24 servings (assuming I make 24 cookies in my batch) then each cookie has 198 calories. Make smaller cookies, they’ll have less calories per.

Sandra Lee’s New SemiHomemade Magazine

Category : Featured Reviews, magazines

Sandra Lee's Semi-Homemade Magazine

I’m a big fan of Sandra Lee and her famous Semi-Homemade recipes – anything that can save me a step and make my life easier is okay by me. So I was very excited to review the new April / May issue of her new Sandra Lee Semi-Homemade magazine which focuses on culinary and lifestyle solutions with the semi-homemade mindset we all know and love. The magazine is going to be published in a bimonthly format with the majority of the focus on food and entertaining, but it also has sections on home, gardening, crafts and lifestyle. The magazine features Sandra’s trademark 70/30 Semi-Homemade philosophy, a formula for anyone at any skill level to combine 70 percent ready-made products with 30 percent fresh ingredients.

I loved the look and feel of this magazine. The layout was fresh and pretty, the navigation of the table of contents was easy to use and pretty to look at. The magazine was filled with fun, useful articles like a week of dinner recipes which can each feed a family of four for $15 or less. Her recipie for a Spinach and Hearts of Palm salad looked both easy and delicious, although the real prize winning temptation for me was the Pineapple Cheesecake Trifle which is on a tearout card stock page as well as featured in the main contents of the magazine. Another good one to look out for is her lemon meringue pie which couldn’t look easier to whip up. A lot of her recipes can also be found on the magazine’s website. One of my favorite non-foodie articles was her cleaning solutions which use green ingredients you probably already have in your home like olive oil, lemons, vinegar, lavendar and more.

If you are a fan of Sandra Lee and her semi-homemade approach to life, I think you’ll love this great new magazine. You can sign up for a 1 year subscription here.


Get Breakfast Perfection with Calphalon’s No Peek Waffle Maker

Category : foodie favorites

Apparently, there are waffle makers and then there are waffle makers. And I have just met the waffle maker of my dreams. To be honest, I never knew that my old waffle maker had any problems. It was cheap, tiny and made waffles with little complaint. A small light told me they were done and was usually right. It stored easily apart from that pesky cord. Calphalon’s No Peek Waffle Maker blows my old waffle maker out of the water.

First off, in a sleek stainless steel with a high performance non-stick interior, I’m not exaggerating when I say this waffle maker… it’s kind of sexy. If you’ve always imagined the stainless steel sleek kitchen of your gourmet dreams, this waffle maker will fit right in. It’s a bit heavier than your average waffle maker, but sturdy in a way you didn’t realize a waffle maker would be. Everything feels like it was made to perfection. And when they say non-stick? Basically they mean – you will never have to worry about cooking sprays again – it simply doesn’t need them. Trust me – I’ve made sure. Each batch will come out without complaint, no sticks guaranteed.

To use this baby, you’ll want to plug it in, then move the little knob to the heat setting of your preference – so if you like your waffles just perfectly browned, your husband likes them ‘Cajun style’ and your kid doesn’t want to see any brown whatsoever but still wants it cooked? No problem – with their OPTI-HEAT system you can tailor your waffles to your taste. When you turn the knob, you’ll know you are doing it right because the illuminated dial will light up to where you turn it, then it will go back and light to show you how hot the waffle maker currently is. This actually confused my husband at first because of the waffle makers auto off feature (which helps you conserve electricity) he turned the knob backwards for some reason which turned the waffle maker off instead of to medium. It wasn’t until I glanced at it and said, “Honey I think you did it wrong,” that he figured it out. Personally I love this feature and knowing the dial lights up makes it easy to be sure you’ve done it right. Once you’ve lined up that dial, it’s preheating, so you get exactly the right temperature for the perfect waffle. This is where you go mix your batter, wash some dishes, feed the dog – whatever that other thing you could have been doing if you weren’t in charge of watching to see when the waffle maker is warm enough – the waffle maker will make a dinging sound to tell you it’s preheated and sure enough, the light will be back to lined up with your heat setting. It’s time to cook.

I’ve tried both Bisquick standard waffles and the waffle recipe included in the Calphalon manual (the manual also offers some syrup recipes, too!). Each batch will yield two “waffles” but, with Calphalon’s whole wheat flour / all purpose flour / rolled oats blend recipe in particular, one waffle might feed a family of 2-4 people. The waffle maker’s “waffle” is divided into four sections (my old waffle maker only had two sections) creating four extra-large deep pocket Belgian waffles – which means you spend less time cooking and more time eating. And again, once you’ve poured in your batter you can go attend to your other responsibilities – it will ding again when your waffle is done.

* Word of warning * The Bisquick waffle mix is exceptionally runny compared to Calphalon’s recipe – I’m thinking you want to not put in quite as much batter as you would with the Calphalon recipe. Ours ran down out the edges and all over the waffle maker, making quite the mess to catch. While inconvenient, after we’d caught all those drips we still got perfectly cooked waffles and the mess cleaned up very easily. I think we just used too much batter, but my husband has declared that he’s madly in love with Calphalon’s recipe and has demanded them each time since, so I haven’t had a chance to test that theory.

Remember that pain in the butt cord that I mentioned my old waffle maker was aflicted with? Calphalon’s waffle maker is so easy to store – the bottom of the waffle maker has a notched storage space that you can tuck the cord around, essentially making that pain in the butt disappear. The waffle maker will also lock the top of the iron to the bottom, so you can store it on its side without it falling open – giving you two great storage options. We’re storing it in our lazy susan, laying flat, but only because the waffle maker is rather tall on it’s side and we have midget cupboards that offered no other options – not the first time I’ve wished for new cupboards!

The Calphalon No Peek Waffle Maker retails for $99 which is, I’ll admit, very expensive. But in my now ’spoiled by waffle perfection stuper’ semi-professional opinion, it just might be worth every penny. I’d consider this an excellent gift for the chef or breakfast fanatic who has it all – this will be a fantastic contribution to their Dream Kitchen for sure! For a list of retailers that carry the Calphalon No Peek Waffle Maker you can click here.

About the Momma:

Jen is a Stay at Home Mom and Loving Wife. She spends her time online reading RSS feeds and posting in her blog. If you haven’t heard from her in awhile, she’s likely lost in a good book, sleeping or watching Grey’s Anatomy.

Review: Bacon Salt

Category : Featured Reviews

It’s been said by various meat lovers everywhere that bacon tastes good with everything. It’s been proven by nutritionists everywhere that eating bacon with everything would be bad for you. It’s high in fat and, let’s be honest, sometimes a pain in the butt to prepare. Enter Bacon Salt. A vegetarian-friendly, low sodium seasoning that can add that “bacon flavor” to any dish you can imagine. If you love bacon in your scrambled eggs in the morning, but are trying to cut down on the fat content, consider Bacon Salt. If you are a vegetarian, who occasionally craves that bacon flavor but can’t imagine abandoning your healthy vegetarian ways, consider Bacon Salt. If the very idea of Bacon Salt just intrigues you and you want to know more – consider buying some Bacon Salt.

I recently had the opportunity to try Bacon Salt and was pretty excited because, come on, who wouldn’t be at least a little bit intrigued by the concept of Bacon Salt (they also make Baconnaise – bacon flavored mayonnaise). I liked the idea that it was healthier than cooking with real bacon, vegetarian friendly and low sodium. Then it arrived and I lost my nerve. What if it tastes terrible? Why hadn’t I heard of bacon salt before? And, um, I’m pregnant. So once that aversion kicked in, it was hard to get past it. I stalled for awhile, trying to decide on the perfect thing to try it on. I should have looked at their website because they have some mouth watering recipe ideas like Bacon and Beer Steamed Clams, Bacon Herb Roasted Potatoes and Bacon Salt Scrambled Eggs. I tried it on some homemade macaroni and cheese the other day, and although a bit saltier than I would prefer my food to be (I’m a weird non-salt fan in general) I was still pleasantly surprised. The bacon flavor is not at all overpowering, and although I didn’t really like it added onto my food at the end of my prep, I think it would be great as a seasoning during cooking (probably how it’s intended to be used – duh).

I think if you are a food snob, this just might not be for you. But if you are a man’s man and the idea of Bacon Salt and Baconnaise thrills you? You have to try this stuff. And if you are looking for a healthier alternative to bacon or are a vegetarian who still appreciates the tastes of meats if not the actual product, I highly recommend this alternative. I love the large variety of Bacon Salt flavors available (like jalapeno, hickory, natural, black pepper and more) and look forward to trying it in some recipes in the future!

Blog Widget by LinkWithin