TCHER, TAMECT, 'n' taters

I need to BLOG. I am in a happy, wanna-tell-it-to-the-world kinda mood. So! 1) I am now an undergraduate research assistant for TCHER (Transdisciplinary Center for Health Equity Research) at A&M; 2) I registered for my first race/run ever, the BCS Half Marathon on December 9th.. as in December 9th, 2012 (this year.. AHH). I have a lot, a lot a lot, of training to do, but I am so excited! Maybe a little too excited. And 3) I am hopefully going to be a proud member of TAMECT (Texas A&M Emergency Care Team) *fingers crossed*

I am so blessed. I have so much to look forward to this semester, I can hardly stand it! There is just so much.. so much "good" in my life right now. Some much needed "good".

In an effort to prepare for The Run, I studied up on nutrition for runners and was pleasantly surprised. Dark Chocolate. Almonds. Both on the "good" list (see, even more "good"!). Hmm. This was reason enough for me to indulge. New obsession: dark chocolate-covered almonds. I eat them guilt-free! Yumm. Also on the list: Sweet Potatoes, which brings me to this wonderful lil' recipe for..

Baked Sweet Potatoes | via allrecipes

The recipe calls for 3 sweet potatoes, but I only used one. I am sure this is meant to be eaten as a side dish, but I am eating it as a meal along with a salad. 

OK..

1 sweet potato 

olive oil

dried oregano

salt

pepper

Preheat oven to 350 degrees F. Wash the potato (the recipe says to wash and peel the potatoes; I prefer skin on). Cut the potato into medium-sized pieces. Coat the bottom of a glass baking dish with olive oil - using less than a tablespoon of oil. Place the potato pieces in the baking dish and turn to coat with oil. Sprinkle with a small pinch of each: dried oregano, salt, and pepper. Bake for about an hour, or until soft.  

Dinner is served!

I love, love, love this recipe. If you love sweet potatoes fries, you will love this (so much love!). The best part: this recipe is just as healthy, as it is tasty and simple. 

winner, winner, chicken dinner

For dinner last night I went all out: Baked Lemon-Garlic Chicken with Asparagus and Mashed Red Potatoes with Jalapeno Bacon and Green Onion, AND Sweetheart (mini) Cherry Pies for dessert. BAM!

I found the Sweetheart Cherry Pies recipe/idea on Pinterest, and they turned out fantastic and so cute - as most Pinterest recipes and crafts do. Why haven't I thought of using cookie cutters to make mini pies before?? Brilliant! Especially considering how many cookie cutters I have. I am sure you could sub in other fruits as well - apple, blueberry, strawberry, etc., etc., etc. YUM. I also love that this recipe uses fresh cherries.

I will post the recipes in the order in which I made them (not ate them), although if you prefer dessert before dinner, by all means go for it!

#1 Sweetheart Cherry Pies 

Sweetheart Cherry Pies | from Cake Student  

I followed this recipe exactly and the pies came out perfectly. I used Pillsbury pie crusts (one box, 2 crusts) rather than making my own crusts. I was able to make 3 hearts - two people could share one, maybe. I could easily eat one by myself (and did). They are great served warm or cool, topped with whipped cream or ice cream.

#2 Baked Lemon-Garlic Chicken

For the main dish, it was either chicken or steak, chicken or steak? Adam (my boyfriend) chose chicken, so chicken it was!

Baked Lemon-Garlic Chicken | Susi's Kochen Und Backen Adventures 

The only change I made to this recipe was halving it. I did slightly overcook the chicken, but it still had great flavor - I will be making this again, and will not overcook it. 

#3 Mashed Red Potatoes with Jalapeno Bacon and Green Onion

I am so proud to claim this recipe as my own! I usually make Rosemary-Garlic Mashed Red Potatoes, this time I made a heartier version with my new favorite bacon - HEB brand Jalapeno Bacon. 

You will need:

About 6 medium-sized red potatoes (do not peel)

2-3 tablespoons butter (I used Land O Lakes Light Spreadable Butter with Canola Oil)

Heavy cream or milk (I used about an 1/8 cup of fat free milk.. I did not measure the exact amount, but I would start from an 1/8 cup and work up to your desired consistency from there - I prefer thicker mashed potatoes) 

Salt and pepper to taste 

About 2 strips of HEB Jalapeno Bacon

Green onion, chopped

Boil water in a large pot, add the potatoes. While the potatoes are boiling, cook the bacon strips (slightly crispy is better). Dice ("crumble") the cooked bacon, and set aside. Cook the potatoes until soft. Drain the potatoes into a colander, then return to the pot. Begin mashing the potatoes, add the butter, cream or milk, and salt and pepper. Continue to mash until no large chunks of potato remain. Stir in bacon crumbles and top with green onion. 

I wish I had taken a picture! These baked potato-style mashed potatoes were perfection, so good. They would be even better topped with sour cream or with cheese - shredded Colby Jack or Jalapeno Jack (to continue to jalapeno theme). 

#4 Asparagus (or Broccolini) 

I use this technique (found in "Rachael Ray: 30-Minute Meals") to cook asparagus and broccolini. 

You will need: 

1 bunch of asparagus (or broccolini)

About 1 1/2 tablespoons olive oil

About 3 cloves garlic, thinly sliced 

1 cup chicken broth (I used reduced sodium chicken broth)

Heat the garlic and olive oil in a large skillet over medium heat until the garlic begins to sizzle. Add the veggies to the pan, and turn, coating them in oil. Add chicken broth and bring to a boil. Cover and reduce to a simmer. Cook for about 10 minutes, until the veggies are tender, yet crisp. 

The end! Indulge! Enjoy!

marshmallow brownies

Ahh, it has been too long! I finally have some time to relax (and blog!). I kicked off my last few weeks of freedom with a trip home, to Austin. My sister had her wisdom teeth removed, so we spent the weekend drinking milkshakes and watching Say Yes to the Dress - yumm, can't complain! This past weekend, I went to Galveston with some friends, on a much, much needed vacation. I could lounge on the beach all day, and dance the night away, any day! I brought brownies to snack on and made French toast for breakfast - which I will save for another post. For now, the brownies..

marshmallow brownies 

Serves about 16.

I used a basic brownie recipe from allrecipes for the base:

1/2 cup (1 stick) unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder

About 1/2 a bag of mini marshmallows

Preheat oven to 350 degrees F. Grease and flour an 8 or 9-inch square pan. Melt the butter in a large saucepan. Remove from heat, and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder. Do not overbeat! Spread batter into prepared pan. **Bake for 25 to 30 minutes - if using a 9 (or even 10)-inch pan, bake for less time, until a toothpick inserted into the center of the pan comes out clean.

**Here is the twist: with about 3 to 5 minutes of bake-time remaining, remove the brownies from the oven and sprinkle with mini marshmallows until covered. Place the pan back in the oven and continue to bake until the marshmallows are melted but not golden (about 3 to 5 minutes).

For the frosting:

1/4 cup unsalted butter
2 tablespoons cocoa
2 1/2 tablespoons buttermilk
About 1 1/4 cups confectioner's sugar
1/2 teaspoon vanilla extract

Melt the butter and cocoa in a saucepan, stirring constantly. Remove from heat and add the buttermilk and confectioner's sugar. Stir in vanilla and drizzle over warm brownies.

So, not the best photo, but trust me.. These brownies are the best.

banana bread bars with brown butter frosting

So, earlier this week I stocked up on bananas for smoothies. I am back on my spinach-smoothie-a-day diet. I tried this in the spring, and I felt so great! Seriously. I usually just blend a small handful of frozen spinach and OJ or soy milk with about a cup of frozen berries or maybe some frozen peaches and pineapple, and of course, a banana (to mask the spinach). I like to use frozen fruit because A) it lasts much longer than fresh fruit, and B) I don't have to add ice to the smoothie, and I prefer my smoothies icy cold. Anyway, back to the bananas. As usual, I bought more than I could use and I am now left with 4 overripe bananas. And when life gives you 4 overripe bananas, make Banana Bread Bars with Brown Butter Frosting!


It has been a long week, and I am feeling lazy, so I am only posting the link to this recipe:

Banana Bread Bars with Brown Butter Frosting - Life's Simple Measures

This is an awesome recipe. Perfection. The banana bread / brown butter frosting combo is ahhhh melt-in-your-mouth amazing. This takes a classic breakfast bread to a new level. Enjoy!

best chocolate chip cookies

In case you were wondering, I did survive the 4th! I have just been a bit overwhelmed by summer school. 3 more weeks, just 3 more weeks, I keep telling myself. I was hoping to try out a new recipe, but with little time and little $$, I stuck with chocolate chip cookies - sweet 'n' simple. I usually use the recipe on the back of the Hershey's Semi-Sweet Chocolate Chips bag, but this time I ventured out and chose a recipe online. You guessed it! allrecipes.com They were ooey-gooey and highly addictive.

Best Chocolate Chip Cookies

via allrecipes.com

1 cup butter (2 sticks), sofented

1 cup sugar

1 cup brown sugar 

2 eggs

2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semi-sweet chocolate chips (I used milk chocolate chips)

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Cream together butter and sugars in a large bowl until smooth. Beat in eggs, one at a time. Then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop large spoonfuls onto an ungreased cookie sheet. Bake for about 10 minutes or until edges are nicely browned.

"actually delicious turkey burgers"

I have always wanted to try a turkey burger, and what better day than Independence Day?!

I stumbled upon this recipe while perusing allrecipes.com. "Actually Delicious Turkey Burgers". 4.5 out of 5 stars. 1,210 reviews. Why not give it a try, right?

Here it is:

Actually Delicious Turkey Burgers

via allrecipes.com

Makes about 12 patties.

3 pounds ground turkey (I used 85% lean)
1/4 cup seasoned bread crumbs (I used Italian)
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper

*I did add slightly less than 1/4 cup shredded Parmesan cheese, because I had some on hand, and a little cheese never hurt a burger - in fact, I might top mine with pepper jack!

In a large bowl, mix all ingredients together. And form patties - about 12 (I froze about half of the patties for future meals).

The recipe says to cook on medium heat in a skillet, but I will be* cooking mine on a grill.

*Note the "will be", I haven't actually cooked the patties yet, but they are prepared and waiting for the 4th of July barbecuing festivities to begin! Verdict on the finished products to come.

I will be topping mine with pepper jack, lettuce, tomato, onion, and possibly avocado..

Cannot wait!

stars & stripes cupcakes

1) I ended not making any of the desserts I mentioned in my previous post, and.. 2) I cheated. I used a box mix. I had good intentions, it was a "box mix + ..." recipe. One of the +'s was 1 cup sour cream.. that I forgot to pick up while I was at the grocery store, and at 10:30 pm, I was not going back.. so, Duncan Hines Signature French Vanilla it is! Sorry, White Wedding Cupcakes. Next time.

I can say that the frosting was homemade!

Classic Vanilla Buttercream Frosting (with an Irish twist!) 

via Savory Sweet Life

OK, using Irish Cream in cupcakes made to celebrate AMERICAN Independence is well not so patriotic, but oh so delicious!

The original ingredients:

1 cup unsalted butter (2 sticks), softened (ideal texture should be like ice cream)

3-4 cups of confectioner's sugar

1/4 teaspoon salt

1 tablespoon vanilla*

Up to 4 tablespoons milk or heavy cream*

*In place of the vanilla and milk or heavy cream, I used about a tablespoon heavy cream + 2 tablespoons Irish Cream (I prefer Michael's Celtic Irish Cream)

**Note: I actually split the frosting into three separate bowls - 1/2 cup of butter (1 stick) per bowl, and adjusted the recipe accordingly - rather than making one large batch, so that I could make red, white, and blue frosting - which ended up being more like pink, cream, and blue..

First, beat butter for a few minutes with mixer. Add 3 cups of powdered sugar, and mix on lowest speed, until the sugar has been incorporated into the butter. With the mixer set on medium speed salt and heavy cream + Irish Cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add an additional tablespoon of either heavy cream or Irish cream, depending on how "boozy" you'd like your frosting.

I decided to make "Stars & Stripes" cupcakes. For the stripes, I used a rose tip to pipe three red wavy stripes. Then I used a small star tip to pipe the white stripes second, filling in the spaces left behind (I would have used another rose tip, but I only have one). For the stars, I used a larger star tip to make stars in rows, covering the entire cupcake. I topped each "star" cupcake with tiny pearl-like sprinkles.