Wednesday, February 27, 2013

Frozen Banana Pops (On A Stick).

Hump day.

Wednesdays are bitter sweet. Halfway done yet halfway to go. This week has been one of those that you are counting the minutes until the weekend. Work has been nuts because of tax season so I have been exhausted when I get home from the gym. I should share the workout I did yesterday, it kicked my butt and was extremely motivating. Posting that may have to be a weekend activity. This recipe is part of my Chobani Yogurt Series. Don't those things look yummy? These banana pops are a great snack and would be even better when it gets warm out. Oh warm weather, where are you? Here in Minnesota we have a solid month of winter left. It starts to warm up in April. Ughh, a long way to go.

I can't leave this post without giving a huge thank you out to Neil! He helped me take these photos and gave me a few pointers. I haven't had a nice camera in a while so I have forgotten a thing or two. Another reason I can't wait for the warm weather... taking more photos.

Frozen Banana Pops (On A Stick)

What you need:
- 2 bananas, peeled and frozen
- 1/2 cup Chobani greek yogurt
- 1 cup granola of choice
- 2 Tablespoons sweetened coconut
- 4 popsicle sticks or bamboo sticks (optional)

Slice frozen bananas in half. Coat in yogurt and top with granola and coconut. Place sticks in and eat. 

Saturday, February 23, 2013

Mango Overnight Oats + Chobani Review.

Everyday eats. 

People find it crazy that Damian and I eat oats every day. They are so delicious, easy to make, and great on the go. I bring them to work and eat breakfast while doing my morning work routine. I am not a person that can eat the same meal everyday but with the variety of topping choices this breakfast is ever changing. Oats are a healthy way to keep you full and prevent snacking before lunch. These oats can be made in a small tupperware or container. I use the mason jars because they are easy to manage on the go. 

The folks at Chobani were so nice to send me an entire case of yogurts! This is the first of a few recipes that I will show the versatility of greek yogurt. I love Chobani, its my favorite greek yogurt brand by a landslide. Its so refreshing when companies have great values and great products. Straight from their website here are a few reasons by Chobani Yogurt is such a great product:

-Only natural ingredients. No preservatives. No artificial flavors.
-Includes 5 live & active cultures, including 3 probiotics.
-Made with real fruit.
-Two times more protein per serving than regular yogurt.
-Free of gelatin and other animal-based thickeners.

Stayed tuned for a few more Chobani inspired recipes in the next few days. 

Mango Overnight Oats (in a jar)

What you need:
- 1/3 cup old fashioned oats
- 1/2 smashed banana
- 1/3 cup milk
- 1/2 cup Chobani yogurt (flavor of choice)
- toppings of choice: granola, raisins, chia seeds, mango or other fruit, shredded coconut, nut butters, and other toppings of choice

Combine oats, banana, milk, and yogurt in a jar or container. Set in fridge overnight and add toppings of choice.

***I was not compensated for this post and all of the opinions were my own***

Wednesday, February 20, 2013

Tex Mex Steak Salad.

Unexpected happenings.

This recipe was not intended to hit the blog but it was just too good to leave out. I cook everyday and a lot of recipes I make are not special enough to write a post about. I don't usually make a lot of salads as entrees but I was really feeling like a good hearty salad. It was definitely one of those times I searched through my pantry and kept throwing things in the mix. I used a simple vinaigrette (olive oil and balsamic) but if you prefer something different I'm sure it will be good. 

Tex Mex Steak Salad

What you need:
- 1 head romaine lettuce
- a handful of cherry tomatoes, halved
- 1/3 red onion, diced
- 1 can corn, drained
- grilled steak or chicken, sliced
- 1/2 cup cilantro
- 1 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- 1 clove garlic, minced
- salt and pepper to taste

In a small bowl combine olive oil, vinegar, garlic, salt, and pepper. Whisk until blended. Serve over remaining ingredients. 

Sunday, February 17, 2013

Stuffed Zucchini Boats With Spinach Chickpea Salad.

What a weekend!

What a fun weekend and the best part? No work tomorrow! Three day weekends are truly the best. Last night we headed to Apple Valley for a night of fun. Laura's parents house is pretty close to Wild Bill's and decided it would be fun to spend the night there. It's always fun to have a giant sleepover. Neil is always prepared with many air mattress's and blankets covering the basement floor. Her parents were so generous and actually drove us to and from the bar, and made us breakfast in the morning. It was a really fun night! I included a bunch of photos at the bottom of this post that I have been holding on my phone. Valentines day ones to come tomorrow :)

Ok, this recipe is really yummy. It would be a great idea if you needed a meatless option and would also be great with an addition of ground pork or turkey. 

Stuffed Zucchini Boats with Spinach Chickpea Salad

What you need:

  • - 4 small zucchini, halved lengthwise
  • - Salt to taste
  • - 1/3 cup bread crumbs
  • - 1/2 cup sun dried tomato and olive bruschetta topping (I used Bella Sun Lucci)
  • - 1 (4 ounce) package fresh goat cheese, crumbled or crumbled feta
  • - 2 tablespoons extra virgin olive oil
  • - 1 teaspoon chili powder
  • - 1 (15 ounce) can garbanzo beans, drained
  • - 1 cup fresh spinach
  • - 1 tomato, chopped
  • - Parsley, for topping
  • - A few sprinkles of lemon juice
Preheat oven to 400°F. Gently scoop out zucchini to form "boats." Sprinkle with salt for taste. Arrange in a baking dish in a single layer. Combine bread crumbs, cheese, and bruschetta topping and divide evenly into boats. Bake 10 to 15 minutes, or until just tender. Meanwhile, heat olive oil in a large skillet over medium high heat. Add chili powder and stir to blend. Add beans and cook until just golden. Turn off heat and toss in arugula, tomato, and lemon juice. Serve chickpeas alongside stuffed vegetables. Garnish all with parsley.

Saturday, February 16, 2013

Cocoa Cashew Butter.

Long time no read.

Holy Moly, it has been a long time since I blogged last! I took this past week off from blogging to get some things done at home. I love blogging but I never want to feel like its a job so as my work life intensifies, unfortunately the blog hits the back burner. This means I probably won't be blogging every day anymore. I will continue to try and post new recipes a few times a week. Thank you if you do come back and read these posts because it really does mean a lot to me. I have a couple good ones coming up! 

Did you have a good valentines day? We celebrated by going to Joe's Crab Shack. It was actually a ton of fun and the crab/lobster dish hit the spot. 

This recipe is super cool. I was actually in the shower when I decided it would be a good idea to whip up a batch. I had a lot of unsalted cashews leftover from my brussels and cashew recipe so I thought some nut butter would be a good additional to our normal morning oats. 

Cocoa Cashew Butter

What you need:
- 1 1/2 cups unsalted cashews
- 1 Tablespoon cocoa powder
- 1-2 Tablespoons vegetable oil (if needed)

In a food processor combine cashews and cocoa powder. Blend for 4 minutes. Check and add oil if butter is not starting to become drippy. Blend for another 2-4 minutes. 

Thursday, February 7, 2013

Ginger Pork Burgers.

One of my favorites.

I have made a different version of this recipe a while back but this is the real deal. This is a recipe that I have adapted from Damian's parents and its one of my all time favorites. Its very easy to make, always delicious, and makes for good leftovers. If your not a bread eater, these burgers would be really great wrapped in lettuce and tomatoes. I had a few oohs and ahhs when I reheated it at work. I also made sweet potato fries on the side, which I can't get enough of lately. I kept the skin on when cooking them to add some extra proteins.

Tomorrow if FINALLY friday! For some reason everyday this week I have thought it was friday and now it will actually be true.

Ginger Pork Burgers

What you need:
- 1lb  ground pork
- 1/2 onion, diced into cubes
- 3 cloves garlic, minced
- 2 Tablespoons ginger, minced

- 4 burger buns
- chipotle aoli (optional)

Combine all burger ingredients and form four patties. Broil on high for 3-4 minutes on each side. Serve on buns with lettuce and chipotle aoli (red chili sauce + light mayo). 

Tuesday, February 5, 2013

Spicy Garlic Green beans.

All about it.

I have been so into everything spicy lately. As my spice tolerance increases I crave more and more spice. These green beans do the trick. They are crunchy, spicy, garlic-y, and a great side dish to any meats. They also preserved really well for my lunch the next day. Don't enjoy spice? Just eliminate the red pepper flakes and add oregano. 

For some reason this week is really dragging on. I think it might be that I am so excited to celebrate Caitlin's birthday this weekend. We are heading to Cosetta's for dinner, and I haven't seen the place since it did a major reservation. The Italian food there is amazing, I will make sure I do a post for it. 

Spicy Garlic Green Beans

What you need:
- 1 lb green beans, trimmed
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- 2 Tablespoons garlic
- salt and pepper for taste

In a medium saucepan over medium heat, heat olive oil with garlic and red pepper flakes. Cook for about 2 minutes until garlic begins to brown. Add green beans, stir and cook for 10 minutes, until cooked al dente. Serve warm.

Monday, February 4, 2013

Superbowl Sunday.

Food, Friends, Football.

Were you happy with the Superbowl outcome? I wasn't rooting for one team in particular, but I did make sure to wear my Packer jersey. My favorite part of the Superbowl is the food. We had a great spread this year because everyone brought something to share. I tried my hand at making cream cheese wontons and I will mark it as a success. I know what I would do differently next time but they were still pretty good. Check out our sunday fun through photos. 

 Nice and crispy wontons- half jalapeno half regular. They were soooo good!

 So many wontons!

Isn't Neil a cutie? He was such a large help. 

Caitlin made yummy turkey meatballs and spinach artichoke dip. 

Sarah brought pickle dip with triscuits. 

 Apple walnut salad made by Jordan.

Veggie platter and homemade ranch dressing from Laura. 

Before it was completely gone, Dan's famous "dan dip". 

Neil whipped up wienies and bbq sauce. 

My plate of goodies- I made dry rub drummies as well. 

Zach was rooting for the 49ers... 

All in all, another great superbowl! Can't wait until next year.