Today’s post is a bit of a short one. Typically, when I try a new recipe, I have my camera at the ready to document all of the steps for you. And wouldn’t you know, on the nights that I’m in too much of a hurry to take pictures, the recipe ends up being deliciously blog-worthy. Such was the case with today’s recipe.
I made this Lime-Cilantro Rice with Pineapple to accompany the Southwest Egg Rolls I told you about the other day. I was distracted by rolling the egg rolls, setting the table, cleaning up the kitchen, etc. and didn’t bother taking pictures of the rice until it was completely ready to serve. I decided to post the recipe today anyway, because it was such an unexpected treat. Tangy lime juice, bright, fresh cilantro, and sweet crushed pineapple are added to warm, buttery rice. It’s a simple preparation, but the flavor is anything but. I couldn’t stop sneaking bites before it went out to the table!
I love fun finger food as much as the next girl, but for some reason or another, I don’t make too much of it at home. Maybe it’s because it seems like party food. Maybe it’s because I equate finger food with bar food. Whatever the reason, I’ve come to realize that finger food is fun food, and I should make more of it at home.
These southwest egg rolls are an excellent option for a fun meal you can eat with your hands. Egg roll wrappers are stuffed with of a flavorful and spicy mixture of chicken, black beans, corn, roasted peppers, and spinach. They are baked instead of fried, so they are less heavy and greasy than your typical egg rolls, while still delivering a nice crispy, crunchy exterior. Served along side a cool, creamy avocado crème dip, these egg rolls would be perfect to serve at a party. Throw in a salad and some rice, and they also make for unique, filling dinner.
Unless you’ve been living under a rock, you’ve probably heard something about the cupcake craze that’s been sweeping the nation for the last few years. Chances are, if you have a sweet tooth, you’ve even checked out one (or many) of the specialty cupcake shops opening in cities around the country. I’m not sure how you feel about all of this, but I’m definitely a fan. To me, cupcakes are adorable, conveniently wrapped, individual servings of sugary nostalgia.
It used to be that my definition of a cupcake was plain cake topped with plain frosting – and maybe some sprinkles to make it fancy. While that definition still works, the new specialty cupcake shops have upped the ante when it comes to describing the perfect cupcake. Exotic flavors, unusual fillings, and artful decorations are becoming more and more common in the cupcake world.
After having sampled my fair share of gourmet store-bought cupcakes, I have begun to create my own at home. I’ve already told you about my forays into the fancy cupcake world with chocolate peanut butter truffle cupcakes and black bottom cupcakes. I also have a whole file of cupcake recipes just waiting to be baked, but I’m trying to pace myself… you know, so I live long enough to try them all.
Last weekend, in honor of my friend’s birthday, I decided to try one of the more elaborate cupcake recipes in my “to bake” file. I presented my friend with four different options, and let her choose her sugary pleasure. Much to my delight, she chose a recent addition to my list – chocolate chip cookie dough cupcakes. That’s right. Chocolate Chip. Cookie Dough. Cupcakes. Go ahead and wipe the drool off your keyboard… I’ll wait.
You should not, however, wait to try these cupcakes. Imagine rich, brown sugar-chocolate chip cake. Filled with egg-less (i.e. safe to eat) chocolate chip cookie dough. Topped with cookie dough butter cream frosting and mini chocolate chips. These cupcakes are a cookie dough lover’s dream.
Now, in the interest of full disclosure, I have to tell you these cupcakes do take awhile to make. They have several steps, but each of them is pretty simple. If you’re anything like me, you’ll make a huge mess in your kitchen, but it will be worth it when you see the finished cupcakes. They are cute to look at and taste incredible. Hopefully your friends will like them as much as mine did.
Different seasons evoke different feelings for different people. The seasons also tend to dictate the foods we crave. In the fall, I like nothing better than fresh, crisp apples or spicy pumpkin pie. In the winter, hearty soups and stews reign supreme in our kitchen. Spring means sweet strawberries. And summer, summer means salad.
This green bean salad is one of my absolute warm weather favorites. Crisp, crunchy green beans are tossed with juicy, red tomatoes and slivers of fresh red onion. The dressing is simply olive oil, lemon juice, salt, and freshly ground black pepper. Since there is no mayonnaise or dairy in the salad, it is a perfect choice for picnics and summer barbecues. I can guarantee you we’ll be digging in to this salad all summer long.
Mexican food is a frequent guest at our dinner table. As I’ve told you before, we are big fans of the flavors, textures, and colors of Mexican cuisine. I think Stan likes Mexican food even more than I do, which is ironic because he is Russian and did not grow up eating anything resembling the Mexican food he is so fond of today. Since I like making food that makes Stan happy, I’m always keeping an eye out for new Mexican recipes. Or at least Mexican-style … not everything is that authentic.
Low fat. Banana bread. Two things I like. Two things that don’t usually go together. Until today, that is. Today’s recipe takes classic banana bread and lightens it up a bit. There is, however, nothing light about the taste or texture.
This is banana bread you can feel good about. Unlike its more fattening peers, this bread doesn’t have any butter in it. Surprisingly, that doesn’t seem to matter. The bread is moist and rich tasting with a strong, but not overpowering, banana flavor.
It’s also more heart-healthy than your typical banana bread because it is chock full of oats. Being something of a banana bread purist, I wasn’t sure how I’d like oats in my bread. Much to my surprise, they added a really nice texture and chewiness. The oats also helped keep me full a lot longer than my usual banana bread, making it a great breakfast option. I will definitely be making this banana bread again – especially as we head into summer and bathing suit season!
Today I have a confession to make. My name is Katie, and I am a pasta addict. A true, crave-it-all-the-time, pasta fanatic. Any shape, any size, I’m all about it. I’m not really sure where my deep love of all things pasta comes from. Sure, we ate spaghetti and lasagna growing up, but it did not make up the bulk of our meals. I’m also not remotely Italian (though I sometimes wish I was), so that’s not it either. Whatever the reason, pasta has its hooks in me but good.
You would think that this blog would be filled with countless pasta recipes. A quick look through the archive shows that this is hardly the case. Upon reflection, I think this is because I tend to throw together pasta dishes in an impromptu or hurried fashion. I often coble together whatever I have lying around that looks good. Sometimes the results are less than stellar, but often, the final product is so delicious I kick myself for not writing down exact ingredient amounts or taking pictures along the way.
Today’s recipe started out as one of those impromptu meals I threw together one night when I needed dinner on the table in a hurry. The first version was pretty awesome, so I wrote down what I did, and decided to try it again in the future with pictures and detailed directions. I also tweaked the recipe a bit to amp up the flavor. What you see here is the result.
Al dente pasta is tossed together with a healthy, colorful mix of marinated artichoke hearts, sun dried tomatoes, bright green spinach. Salty feta cheese and fresh green onions add a final burst of flavor. The recipe is super quick and super easy – perfect for weeknight dinners or anytime you need a meal in a hurry. Even better, this pasta is fabulous served warm, but it is also good at room temperature or even cold out of the fridge. (Good to know for those of us who get late night munchies!)
