Ting-a-Lings!

This easy no-bake cookie is one I remember from my childhood. My Grandma made them and sent them to us every year. Today, this is a favorite in my house.  However, it's true confession in the kitchen time: I have never actually measured the ingredients.  This is a recipe that just looks right when it's ready.  

• semi-sweet chocolate chips, melted (about 2 cups)
• chow mein noodles (1 package)
• cocktail peanuts (1 cup or so)

The key is to mix the ingredients until you notice the following: 1) there isn't extra chocolate dripping, and 2) the chow mein noodles and peanuts are well-covered in chocolate.  I start with about 2 cups of chocolate chips, then add 1/2 package of chow mein noodles and mix.  Then I add peanuts - maybe a 1/2 cup.  Back to the noodles, add some more peanuts, and keep tossing until it's well mixed.

Drop by spoonfuls onto a cookie sheet covered in waxed paper. Chill until chocolate hardens.  Keep in a cool place to prevent melting. Bring to room temp just before serving.

Cake Pops!

As part of the Foodbuzz Tastemakers program, I received coupons for Duncan Hines products - and with those came motivation to make my first Cake Pops!  We followed the method many have recommended: bake the cake according to package directions, cool completely, crumble it up and add frosting (we used about 3/4 of the can).  Next, we shaped the balls and inserted sticks that were dipped in our candy coating.  After chilling the pops for a half hour (let's hear it for sub-freezing Minnesota temps and a three-season porch off the kitchen!), we returned to the kitchen to dip them into peppermint chocolate coating.  And here was the result!

Roasted Brussels Sprouts.

This recipe is a variation on one that appears in this month's issue of Clean Eating.

• 25 to 30 small brussels sprouts, trimmed and halved
• 1 T lemon juice
• 1 T olive oil
• 1 T white wine vinegar
• 1 clove garlic, minced
• 1/4 c panko
• salt & pepper

Preheat oven to 400 degrees.  Toss brussels sprouts with lemon, oil, vinegar, & garlic. Sprinkle panko over sprouts and toss gently.  Spread in a single layer on a baking pan.  Sprinkle with salt & pepper. Bake for 10 minutes. Turn and return to oven for 10 more minutes.

Ready for the oven.

Ready to eat!

Balsamic Chicken and Onions.

This was one of those "what's in the fridge?" sort of meals that turned out to be rather tasty. It was super simple because it is made with some of my go-to, always-on-hand ingredients: frozen chicken breast strips, red onion, balsamic vinegar, olive oil, and fresh herbs.

• a dozen frozen chicken breast strips (boneless, skinless)
• 1/4 cup chopped red onion
• balsamic vinegar
• olive oil
• sea salt
• pepper
• 1 T each chopped chives, Italian parsley

Preheat oven to 375 degrees. Line 9 x 13 baking pan with foil. Arrange chicken in single layer.  Sprinkle with salt and pepper. Drizzle olive oil and balsamic vinegar over all chicken pieces. (I was rather generous with the balsamic because I love it!) Sprinkle onion and fresh herbs evenly over chicken. Bake for 30-35 minutes.

This was delicious served with lima beans (my fav!) and red potatoes sprinkled with truffle salt. Yum!

Red Potatoes & Truffle Oil.

I have been a fan of truffle oil for a long time and admittedly, have enjoyed it many (too many) times on really delicious french fries.  I'd never cooked with it myself though.  Last week my favorite grocery store sampled potatoes fried in black truffle oil. I bought a bottle on the spot and went home to create my own recipe. There were no leftovers.

• 1 pound baby red potatoes, halved
• 2 sprigs fresh rosemary
• sea salt & fresh cracked black pepper
• 1 T black truffle oil
• freshly grated asiago cheese

Bring a pot of water to a boil; add potatoes and cook just until tender. Drain potatoes and transfer to a skillet prepared with cooking spray.  Sprinkle potatoes with rosemary, salt & pepper, and cook 4 to 5 minutes, until potatoes just start to brown.  Add truffle oil and continue cooking 3 more minutes.  Transfer to a serving bowl and generously add freshly grated asiago cheese.  Toss gently and enjoy!

Avocado Egg Salad.

I love hard boiled eggs so when I found out I was selected as part of the Foodbuzz Tastemaker Program to receive coupons for Land O Lakes eggs, I knew I'd create a recipe using hard boiled eggs.  I decided to use my fresh, hormone-free eggs to make this satisfying twist on egg salad.

• 8 Land O Lakes eggs, hard boiled & peeled
• 2 avocados
• 1/2 red onion, chopped
• 1 T dijon mustard
• 1 T rice vinegar
• 1 tsp dried parsley
• good bread (for sandwiches)
• lettuce

Slice eggs in half. Scoop the yolk from three eggs into a bowl and set aside. Coarsely chop the whites from those three eggs plus the other five whole eggs and place in a bowl.  Peel and coarsely chop the two avocados. Add half of an avocado to the bowl containing the egg yolks and mash together.  Put the other one and a half avocados in the bowl with the chopped eggs; add chopped onion.  Gently mix chopped eggs, onion & avocado and set aside.  To the mashed egg yolk & avocado mixture, add mustard, vinegar, & parley.  Mix well. Gently fold this mixture into the chopped egg, avocado & onion.  Serve on a bed of lettuce or as a sandwich and enjoy!

Sugar Snap Pea & Shrimp Soup.

As part of the Foodbuzz Tastemaker Program, I received a coupon for Green Giant frozen vegetables.  I set out to use my Green Giant vegetables as an integral part of the meal, not simply as a side dish.  Fresh fruits and vegetables feature prominently in my menus; my use of frozen vegetables has primarily been as side dishes, so I challenged myself to incorporate the frozen vegetable into the main dish.  I decided to use Green Giant Valley Fresh Steamers Sugar Snap Peas as the key vegetable in this tangy, healthy, and quick soup.

• 1 package of thin rice noodles
• 64 ounces low fat, low sodium chicken broth
• 1 package sliced fresh mushrooms
• 1 bunch green onions, chopped
• 16 ounces frozen shrimp, 50-60 count
• 1 bag Green Valley Fresh Steamers Sugar Snap Peas
• 1 Tbsp sesame oil
• 1 tsp  Green Jalapeño Tabasco Sauce
• ½ cup cilantro, chopped
• 1 lime, cut into wedges

Prepare rice noodles according to package directions. Set aside.  Bring chicken broth, mushrooms, and onions to a simmer. Cook for 4 minutes.  Add frozen shrimp. Simmer 3 minutes.  Stir in Green Giant Sugar Snap Peas, sesame oil, Tabasco, and cilantro. Simmer 3-5 more minutes, until shrimp and snap peas are heated through.

Add rice noodles to individual bowls.  Ladle broth over noodles.  Squeeze fresh lime on soup. For a spicy kick, add more green Tabasco and enjoy!