Posts tagged "cooking"

Turkey BLT Omelette!

just two eggs, mcCormick bacon bits, a dash of almond milk, pepper, paprika, grape tomatoes and fresh jalapenos on a bed of romaine! topped with sofrito, served with a side of fresh bananas, apples and strawberries! yummmmmm.

Celebrity Chef Crush.. Hahah Michael Symon. He has the most infection laugh, and I think he’s gorgeous! (minus the facial hair phase) He makes amazing food!

Apple-Apple pie.

  • 1/2 cup flour
  • 1/2 cup wheat flour
  • 1/2 cup cornstarch
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/4 baking powder
in a bowl.
  • 1 stick of butter, and mix with your hands until crumbly. Don’t overmix.
  • 1 egg mix with hands and mold into a ball.
  • Put aside in the fridge.
Next, get ready:
  • 8 medium apples
  • sugar
  • flour
  • cinnamon


  • cut off the tops of each apple (just about to the bottom of the stem)
  • peel the cut off top, dice what good apple pieces you can get from it, and place in a large bowl.
  • Next, (now this is tricky, I had a kind of curved knife) but take a small paring knife and cut out the inside of the apple, and use a spoon to hollow it out.
  • dice up removed apple.
  • Arrange hollowed apples on a baking sheet lined with PARCHMENT PAPER.

For every apple, (I used 8) you need to add:

  • 1 tbsp of sugar
  • 1/2 tbsp flour
  • 1/4 tsp cinnamon

to the diced apples.

So, in this case, you need 8 tbsp sugar, 4 tbsp flour, and 2 tsp cinnamon.

  • Mix well, until all apple pieces are coated.
  • Evenly distribute mixture into each hollowed apple.

Take the dough out of the fridge.

  • lay out a sheet of wax paper on your counter
  • Rub flour on a rolling pin
  • roll out the ball of pie dough on the wax paper until a little bigger than 1/8 of an inch.

For this part, depending on the size of the top of your apple, you can use a cookie cutter, glass, whatever, just make sure the cookie cutter or glass is wider than the top of the apple.

  • cut out 8 circles from the dough.
 (you make have to only do a few cut-outs, and then re-roll the remaining dough up in a ball and roll it out again.)
  • gently peel the cut-out circles off the parchment paper
(I find it easier to just lift that part of the parchment paper up, and kind of let the cut out circle fall off into your hand).
  • place the cut outs on top of the apples.
  • bake for about 35 minutes! (or until you can easily poke the side of the apple with a toothpick.

Herby Roasted Chicken & Sweet Potato Skins.

I made this for dinner tonight! DELICIOUS! 

Serves 4.


  • I used 4 ridiculously large sweet potatoes, and it made more than enough, so 4 average sized sweet potatoes is fine.
  • about 1 cup mozzarella (I used part skim)
  • sea salt
  • pepper
  • sour cream
  • 2 tbsp butter or margarine
  • chives

Cut in half and arrange on a cookie sheet (I line with tinfoil because it’s less clean-up)… (also, I had to cut mine in 4ths because they were so big haha)

For the chicken, I used:

  • 2 large breasts
  • 3 thighs
  • 2-3 tbsp butter, depending on how big your chicken pieces are
  • 1/2 tsp sage (ground or dried, I used ground because… that’s what I had)
  • 2 cloves of garlic, crushed
  • dried rosemary
  • Preheat oven to 375.
  • Arrange chicken in a baking dish.
  • In a small microwaveable bowl, melt butter or margarine, but not until clear, just until smooth.
  • Add sage and garlic to butter and stir well.
  • Using preferably a pastry brush (you can use a spoon), spread buttery mix on chicken pieces.

You can put the chicken and the potatoes in the oven at the same. Set your timer for 40 minutes or until you can easily stick a fork in the potatoes.

  • While the potatoes are in the oven, grate mozzarella (if you bought a block)
  • Chop up chives.

When the potatoes are fork-tender, remove them from the oven, and let them cool until you can handle touching them.

  • Using a spoon, scoop out the insides of each sweet potato and place the scooped parts in a large bowl.

  • For extra flavor, sprinkle some sea salt on the gutted potatoes
  • Add about 1/2 cup sour cream and the butter to the potato guts in the large bowl & MASH EM UP!
  • add salt and pepper to taste, mix in.
  • Scoop the mash into the potato skins.
  • Top with grated cheese and chives.
  • Put back into the oven

*** At this point, check to make sure your chicken is done. If you have no experience “eye-balling” it, just cut into the pieces and see if it’s still pink.

If it’s done, take it out and let it cool while the cheese melts on the sweet potatoes.

  • Remove once the cheese is melted!
  • serve! I served with broccoli.


my veggie “turkey” burger macho nachos!

cook and chop up Morning Star California “Turkey Burger” (AMAZING)

chop vegetables.

sprinkle chips with cheese, veggies and “meat”

bake at 300 degrees until cheese is melted.

simple as that.

Turkey, jalepenos, one egg and one egg white omelette… With salsa an a slice of toast!

201 cals, 21 carbs, 5g of fat, 19g of protein.

Check out my dessert section for this cake (only 107 calories per slice) and other healthy, delicious recipes!

Made another post-thanksgiving fatboy sando!
Added stuffing and discovered that when you don’t have anymore cranberry sauce, seedless raspberry jam works just as well!

Post-Thanksgiving FatBoy sandos!

A perfect way to enjoy your Thanksgiving left overs!

This is how MY family does it:

1. We prefer either Kaiser or Portuguese rolls, but you can use whatever bread you want. But slice up some turkey, put it on the roll.

2. Scoop some cranberry sauce on top of the turkey (I never put it directly on the roll because it tends to make the bread soggy) and spread it around (easiest with a fork).

3. Top off the cranberry sauce and turkey with cole slaw!

4. Spread a little mayo on the other half of the roll.

5. Enjoy!

You can add whatever you want to it: stuffing, sweet potatoes, what have you. We just usually save stuffing for the Sunday After Thanksgiving breakfast! I’ll have pics of that to come Sunday night! :)

I hope everyone had a wonderful Thanksgiving!

An Autumn Treat! Pumpkin Spice Muffins.

(my photo)


  • icing/filling
  1. One 8oz. packet of cream cheese
  2. 1 egg
  3. 1 tsp vanilla
  4. 3 tbsp brown sugar
  • Streusel Topping
  1. 4 1/2 tsp flour
  2. 5 tbsp white sugar
  3. 3/4 tsp cinnamon
  4. 3 tbsp butter
  5. 3 tbsp chopped pecans
  • muffin batter
  1. 2 1/2 cups flour
  2. 2 cups white sugar
  3. 2 tsp baking powder
  4. 2 tsp cinnamon
  5. 1/2 tsp salt
  6. 2 eggs
  7. 1 1/3 cups canned pumpkin
  8. 1/3 canola oil
  9. 2 tsp vanilla

-Preheat the oven to 375 degrees

  • FIlling/Icing
  1. In a medium bowl, beat cream cheese until soft.
  2. add the egg, vanilla and brown sugar
  3. beat until smooth and set aside.
  • Streusel Topping
  1. in a small bowl, mix flour, sugar, cinnamon and pecans
  2. add butter and cut with a fork until mixture becomes crumbly.
  3. set aside.
  • Muffin Batter
  1. in a large bowl, sift flour, sugar, baking powder, cinnamon and salt.
  2. make a well in the middle of mix, and add eggs, pumpkin, oil and vanilla.
  3. beat until smooth

1. Place batter in muffin paper cups in a muffin/cupcake baking tray until cups are half full.

2. Add 1 tsp of cream cheese frosting on top. (if you have extra at the end, you can evenly distribute the rest). Try and keep the frosting in the middle of the cupcake, not touching the edge (or else it’ll spread everywhere when baking)

3. Sprinkle on streusel topping.

4. Bake 18-23 mins! (start at 18 and check every minute or so with the *toothpick test!)

*for those of you who don’t know what the “toothpick test” is, on these muffins, find a top part of the muffin where there is no icing, and stick a tooth pick through the middle of the cupcake. If it comes out clean, it’s done. If there is batter or crumbs attached to it, it needs more time. If its just crumbs, start with just an extra minute or so.. it’s almost done!