Wholesome Wednesday (Chocolate Banana Shake)

Okay, I literally have about 15 minutes before I need to take Brandon to library class. I just walked Adam to school and realized I haven't had breakfast.  So I opted for something quick and filling. This shake took about 30 seconds to assemble and blend. 

recipe

6 oz skim milk
2 tablespoons chocolate protein powder (low sugar, whey protein powder)
1 small banana
1/4 cup plain yogurt

So to make this super easy, I put all the ingredients into a tall travel cup and used my immersion blender. I mixed it for about 20 seconds until combined. (if you don't have an immersion blender use a regular blender or drink mixer)

The yogurt and banana give it a smooth and thick texture.  It's satisfying and tastes great.  Gotta go to library...happy Wednesday!!!

Mini Apple Tarts

Yesterday was a special day for Adam.  He was awarded the citizenship award at his assembly. I had a moment of extreme joy for him.  I knew the day before he was getting the award, but was told not to tell him, so it would be a surprise.  I decided we would have a special dinner and dessert to celebrate.

When Adam came home from school, he was able to pick his dinner, and he chose Chinese takeout.  Then for dessert I made mini apple tarts.  These delicious two bite tarts were the perfect ending to a great day. 

I love making food in miniature for parties, and for dessert it is a great way to have portion control. These little gems can be made a day ahead and are perfect served at room temperature.  I also find, that guests are impressed with little treats.  So here's an easy recipe for apple tarts to try the next time your having company, or just to celebrate something special.

recipe (yields 24 mini tarts)

1 box refrigerated pie crust (you can make your own pastry, but the box kind is easy)
4 cups diced, peeled apples (about 5 to 7 medium apples)
4 tablespoons butter
1/3 cup brown sugar
1/2 teaspoon apple pie spice
1/2 teaspoon cinnamon

preheat oven to 425 degrees. spray two 12 cup muffin tins with cooking spray and set aside.  then on a floured surface unroll refrigerated pie crust and roll slightly larger with a floured rolling pin.  using a 3 inch round cutter, cut out circles. (each pie crust should get 12 circles, re-roll scraps if necessary) place dough in the muffin cups, carefully pressing dough to the sides.

in a large skillet, combine apples, brown sugar, butter, cinnamon, and apple pie spice. cook over a medium heat for about 4 minutes, just enough to combine the sugar and butter with the apples and slightly soften the apples.

carefully spoon one tablespoon of apple filling into each muffin cup.  bake for 15 minutes or until crusts are golden brown.  serve immediately or at room temperature.  garnish with whipped cream or vanilla ice cream.



My Favorite Cocktail

People who know me, can attest to the fact I really don't drink.  I never wanted to when I was younger and as I got older it still didn't interest me.  I would have an occasional glass of champagne on New Year's and that was about it. 

Then I started dating Jay and it was all down hill, just kidding.  We went away to New York City and in our adventures we went to a comedy club in Greenwich Village.  It was spur of the moment and had a fabulous evening, but the catch was there was a two drink minimum cover charge. I looked at Jay who knew I wasn't a drinker and had no idea what to order. Jay ordered a beer and told the waitress I would have an orange stoli and 7-Up.  Oh baby, I was in love, and I'm not talking about Jay.  So after my two drink cover, I was pretty tipsy and we had an adventurous subway ride back to our hotel at 2 AM.  Jay spent most of the ride trying to keep my comments about the girl in the pink leopard spandex pants quiet. After that evening, Jay vowed if I was drinking he could not, because I get a little too tipsy too quickly.

Now that I gave the back story about my favorite cocktail, I will give the recipe for it too. I still enjoy this drink every now and then. It's light and refreshing and does bring back fond memories.

recipe

1 shot of orange vodka
1/2 can of 7-Up
serve over ice

So simple and so tasty!

Wholesome Wednesday (microwave popcorn recipe)

I love the smell of popcorn at the movie theater, and I love the taste of it even more. All the melted butter and salt poured on it is simply delicious, and a heart attack waiting to happen.  Our household has become more health conscience over the last several years and healthy snacks are important to us.  Most people know plain unsalted air-popped corn is a great snack option, it's all the oil, butter and salt that isn't so good for us. 

Today I have a quick way to have popcorn in about two minutes with not a lot of fuss.  About a year ago, I saw a segment on the Today Show about making your own microwave popcorn. The guest boasted all you need is a brown paper bag, popcorn, and oil. After looking further into this recipe and experimenting, it actually works.  Here's how to do it:

In a bowl, mix 1/2 cup unpopped popcorn with 1 teaspoon of vegetable oil. Stir the popcorn to coat and place in a brown lunch size paper bag. Fold the top of the bag twice to seal the package and microwave on high for about 2 to 2 1/2 minutes. Listen for the popping to slow down and stop the microwave.

A little experimenting with cook times is needed depending on the wattage of your microwave.  Then salt to taste or add any other topping you wish.  Try a little season salt and Parmesan cheese for a savory treat, or drizzle with chocolate and caramel for a special sweet treat.

Blackberry Jelly (canning recipe)

I love canning.  I know it sounds weird to say something like that, but I really do. Somehow it seems therapeutic to me. I watched my mom can her own tomato puree and chili sauce over the years, and loved that in the middle of winter we would have fresh spaghetti sauce. So, I always knew the basics of canning and about seven years ago, I started canning my own things.

The first thing I canned was apple butter and peach apricot butter. I gave them out as holiday gifts that year and received great reviews.  Over the last several years, I have canned things like pepper jelly, pineapple topping, praline syrup, jellies, and our secret family recipe for bar-b-q sauce. 

Today I am sharing a canning recipe for blackberry jelly.  About five years ago, I planted blackberry bushes. On the second year, I had so many blackberries I had to come up with ways to use them. I immediately thought of jelly.  I grabbed the insert out of the pectin box and looked up the jelly recipe. It is really quite simple and you don't need a lot of supplies. I happen to have a canning pot, but any large stock pot will do.  Also canning jars can be purchased just about anywhere these days.  Then all you need is pectin, blackberries and some sugar.

Just as a side note, please use tested canning recipes. I have the anniversary book from Ball with tested recipes that have the correct acid levels and canning times.  You must be careful to use proven recipes, otherwise you risk the chance of contaminated food.

recipe

4 cups crushed blackberries (i used fresh, but you can also use frozen thawed)
7 cups sugar
1 pouch Certo (liquid pectin)

crush blackberries and strain through sieve to remove seeds. cook with sugar on medium low heat until sugar is dissolved and the boil can not be stirred down (about 12 to 15 minutes). add one pouch of pectin and stir constantly for two minutes. skim foam from the top and immediately ladle into canning jars, and process in a water bath for 15 minutes. remove from water bath and let stand for 24 hours. 

All the instructions are also on the insert inside the pectin box.  It's a really nice way to have fresh food to serve to your family or give as gifts.  I will be posting more canning recipes throughout the holiday season. Give it a try :o)

Blackberry

Time to Relax

Today's post does not give any helpful tidbit, crafty idea, or delicious recipe.  It simply is a quick note of appreciation for what we have.  September 18th is my anniversary of the day I married Jay.  We have been married for six years, and have been blessed with two beautiful boys.  Six years ago, I never would have thought we would be where we are today, both geographically and in our journey together. I do get frustrated with my hubby at times, and I'm sure he does with me. On the whole, I would not change our journey, because I am quite content with my life.  (Perhaps the only thing I would change would be being closer to family.

So this weekend I am enjoying time with family and will not post anything until Monday. So happy weekend everyone, and take time to appreciate what you have :o)

Wholesome Wednesday (Sloppy Joes)

Wholesome Wednesday kind of snuck up on me this week.  Busy with the kids in school and company coming on Friday, I was trying to decide what to post. I have a great Brussels sprout recipe, but I think with the weather getting cooler, a nice hot sandwich is good for today. 

Growing up my mom made sloppy joes quite often. It was a meal she could stretch and was also satisfying. My mom always made them from scratch, we never even new what Manwich was. In fact, I never had Manwich until I was an adult. While there is nothing wrong with that, homemade sloppy joes are just as easy and quick. What I love about making them myself, is I can control the quality of ingredients, and sodium level. I use ground sirloin which is 90% fat free and a lot of spices. Also serve the sandwich on a whole grain bun with steamed green beans as a side dish and you have a wholesome, satisfying dinner.

recipe

2 lbs ground beef (look for 90% fat free)
1 small onion, diced
1 large can of tomato sauce (26 oz can)
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
3/4 c water
1 tsp garlic
1 tsp chili powder
salt & pepper to taste

Brown beef in a large skillet with onion. Drain off any fat and discard.  Add remaining ingredients, stir, and simmer on low for about an hour.  Enjoy!