Tasty Breakfast Recipe – Blueberry Croissant Puff

My in-laws visited earlier this month and I wanted a breakfast that we could just pull out of the fridge and warm up.  For one, I’m lazy and anything easy I’m all for.  But also, we like to sleep in and realize that our guests don’t always keep the same sleeping schedule as we do.

Enter Pinterest.

Blueberry Croissant PuffI saw this Blueberry Croissant Puff recipe a while ago and had been waiting for the perfect opportunity to make it.  And man, I’m glad I did!

First, what’s needed:

3 large croissants, cut up into bite size pieces (about 5 – 5 ½ cups)
* I bought the Great Value Wal-Mart brand croissants and baked them up before tearing them apart.
** Plus I used all of it, making a double batch.
1 cup of fresh (or frozen) blueberries
* I didn’t measure; I just used an entire (large) container of blueberries.
1 package (8 oz.) of cream cheese, softened
* I doubled up.
2/3 cup of sugar
* I did NOT double up here.  It seemed like it would be too much sugar if I did.
**Turns out, it worked just fine with only ½ of the required sugar…
2 eggs
* I doubled up.
1 teaspoon of vanilla
* guess what?  I doubled up.
1 cup of milk
* I doubled up.  Surprise!

Now let’s cook:

Preheat the oven to 350 degrees.

Place croissant pieces in a 9X13 baking pan.  If not doubling up on everything like I did, go ahead and use a 9-inch square pan.

Sprinkle with blueberries.

Beat the cream cheese, sugar, eggs, and vanilla with an electric mixer until well blended.

Gradually add the milk, beating well along the way.

Pour evenly over the croissant pieces and blueberries.

Let stand 20 minutes.

Bake at 350 for 35-40 minutes or until set in the center and golden brown.  Cover it with foil the last 10 minutes if the tops are getting too browned.

Serve warm, sprinkled with powdered sugar.  Although, we skipped the powdered sugar bit…

What do you think?  Is this recipe worth a try?  Have any other easy breakfast recipes to share?  I’d love to hear from you!

Original Pinterest recipe found on this site:

http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

Great Winter Recipe – Thai Spicy Coconut Soup

My guy loves Thai food.  Loves.  To be honest, I don’t actually think I ever had Thai food until we started dating… and now I’m a big fan too!  However, eating out every time one of us wants Thai food can get very expensive, so I figured I better learn a few recipes I could make at home.  Enter Pinterest…

I’ve already tried a Tom Kha soup recipe, and it was good, but one can never have too many variations to try until they find the one their family loves.  So when we were iced in a few weeks ago, I tried a new one—Thai Spicy Coconut Soup.

Spicy Coconut SoupThe ingredients were almost exactly like the Tom Kha recipe we’ve tried before, with the exception of a few things that we will add next time around.  But I’ll get to that more in a bit.

First, what’s needed:

2 tablespoons of olive oil
1 ½ cups of mushrooms (we like to use straw mushrooms)
Diced red bell pepper (we used green because the store didn’t have red)
1 inch peeled and minced ginger
4 cloves of minced garlic
Half a stalk of lemongrass (we like to use the Gourmet Garden lemongrass paste)
2 teaspoons of red curry paste
3 cups of chicken broth
1 can of coconut milk
1 tablespoon of sugar
3 tablespoons of soy sauce
1 – 1 ½ cups of cooked chicken, cubed or shredded
Sliced green onion (we like a lot…)
A handful of cherry tomatoes
Cilantro
Rice or Ramen noodles

Now let’s cook:

Heat the oil in a pan over medium heat.

Add the garlic, ginger, lemongrass, mushrooms, and bell pepper.  Cook for 3 minutes.

Add the curry and cook another minute.

Transfer to a stock pot and add the coconut milk, chicken broth, sugar, and soy sauce.  Bring to a boil, reduce heat, and simmer 10 minutes.

Meanwhile, boil the chicken in a separate pot and add once the base is ready.

Finally, add the green onion and tomatoes.  Heat through and serve.

Best served with rice or noodles (we like to use Ramen noodles) and fresh cilantro…

Now, as with any dish you prepare, it is important to taste test before serving.  Especially with Thai soup.  The end product may not be spicy enough, not salty enough, not sweet enough, or the other ends of these spectrums.

For us, this soup base was not any of the above.  So we added another can of coconut milk, chopped dried chili pepper, more sugar, and more soy.  Even then, we decided the soy just wasn’t right and next time we’d try with fish sauce.

And basil.  For whatever reason, the recipe did not call for basil and we both agreed basil would add a ton of necessary flavor to this dish.

But don’t get me wrong, this soup was yummy.  We enjoyed it for three nights until it was all gone.  The dish proved perfect for a cold winter night.

And the Thai food lover approved.

Are you a Thai soup fan?  Have any Thai recipes to share?  I’d love to hear from you!

Original Pinterest recipe found on this site:

http://joansfoodwanderings.blogspot.com/2013/10/spicy-thai-coconut-soup.html

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

Great Holiday Recipe – Pecan Pie Cobbler

My guy loves pecan pie.  Loves.  And every year I try to make him at least one around his birthday in November.  However, a lot of the time my pies don’t set for whatever reason.  Not like my mom’s do, anyway (even though I use her exact recipe).

So this year I decided to try something different—pecan pie cobbler.  I figure since my pies don’t set the way they are supposed to, I might as well make something that is understandably a little runny.

Pecan Pie CobblerWhat’s needed:

2 rolled, refrigerated pie crusts (I used the Great Value brand – one package comes with two)
2 ½ cups of light corn syrup (I used the dark Karo syrup)
2 ½ cups of brown sugar
½ cup of melted butter
4 ½ teaspoons of vanilla extract
6 eggs
2 cups of chopped pecans
2 cups of pecan halves
Butter flavored cooking spray

Now let’s cook:

Heat the oven to 425 degrees.

Grease a 13X9 glass dish with the butter flavored cooking spray.

Roll one of the crusts into the pan, trimming the edges to fit (this is a lot easier than it sounds).

Now mix the syrup, brown sugar, butter, vanilla, and eggs with a wire whisk.  I beat the eggs first and then slowly added each of the other ingredients, stirring while I went.  The mixture will get a bit thick.

Stir in the chopped pecans.

Spoon about ½ of the mixture/filling onto the crust.

Remove the second pie crust and roll it into the pan, topping the filling, trimming the edges to fit (this time it’s a bit messy with the filling already in the pan, but manageable).

Spray the top crust with the butter flavored cooking spray.

Bake for about 15 minutes or until the top crust is lightly browned.

Reduce the oven to 350 degrees.

Carefully spoon the remaining mixture/filling over the baked pastry.

Arrange the pecan halves on top.

Bake 30 minutes or until set (I went for 35 minutes just to be safe).

Best served warm with vanilla ice cream…

This dessert really is delish.  Not only did my guy and I both love it, but his sister’s family came to visit that weekend and also enjoyed it very much.  So much so, I decided to make a second cobbler for his family’s Thanksgiving dinner.  The second time around, I used the light Karo syrup and I couldn’t tell a difference (and more pecans).

Are you a pecan pie fan?  How about cobbler?  Have any fun holiday dessert recipes to share?  I’d love to hear from you!

Original Pinterest recipe found on this site:

http://www.pillsbury.com/recipes/pecan-pie-cobbler/0f1c55a8-eb92-4158-94e6-212f142f7dc3

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

Pinteresting – October’s Recipes

It’s time for this month’s Pinteresting post where I share a few Pinterest ideas I have borrowed from other users and share whether or not they work.

Today, we’re taking on a few of the recipes…

*****

Skillet EnchiladasRotel Chicken Enchilada Skillet

I made this dish the week that my family stayed with us.  I asked my nephew what types of food he and his brothers would like, because feeding nine is always cheaper at home, and Mexican made the list.  And since I can’t make my mom’s enchilada casserole as well as she can, I decided to try something new.

Enter Pinterest and the Rotel Chicken Enchilada Skillet recipe.

Man, I love this site.

All you need is:

No stick cooking spray
12 corn tortillas, torn/cut into bite size pieces
3 cups of shredded, cooked chicken (we used cans of white chunk chicken, drained)
1 – 10 ounce can of diced tomatoes and green chilies (Rotel!), undrained
1 – 10 ounce can of enchilada sauce (we used green)
1 – 8 ounce can of tomato sauce (we used garlic and lime tomatillo salsa instead)
1 cup shredded cheese

Spray the skillet or Dutch oven with cooking spray.  Add the tortilla pieces and chicken, mix well.  Cook over medium to high heat five or so minutes, stirring frequently.

Poor the undrained tomatoes and chilies, enchilada sauce, and other sauce over the chicken mixture and mix well.

Sprinkle half the cup of cheese over the mixture.  Cover and cook five minutes until hot, stirring occasionally.  Sprinkle the remaining half of cup of cheese on the top and serve.

It’s that simple!  And it’s pretty good.  Everyone gave it a thumbs up!

*****

Crock Pot Coconut Chicken CurryCrock Pot Coconut Curry Chicken

My guy LOVES Thai food.  LOVES.  But unfortunately, I’m not all that great at cooking it for him.  I have found one recipe of Tom Kha soup that he definitely liked but that’s really about it.  So when I found this Crock Pot Coconut Curry Chicken recipe, I decided to give it a go.  After all, it’s a crock pot recipe… and I can’t turn a good crock pot recipe away!

No stick cooking spray
2 frozen chicken breasts
1 bag of frozen stir-fry vegetables (we used two because we’re big veggie eaters)
1 – 13.5 ounce can of coconut milk
1 – 14.5 ounce can of petite diced tomatoes
1 tablespoon of curry (we used the red curry paste)
1 teaspoon of ground ginger
1 minced clove of garlic (we used two because we’re big on fresh garlic)
¼ teaspoon of cayenne pepper
1 cup of tomato sauce
1 tablespoon of sugar
1 tablespoon of cornstarch
salt/pepper

Spray the crock pot with the cooking spray.  The recipe says this is very important.  I thought it odd because of all my years cooking in the crock pot, this is the very first time I’ve had a recipe tell me to coat it with cooking spray.

Place the chicken at the bottom of the crock pot and pour the vegetables on top.

In a side bowl, mix the remaining ingredients, except the cornstarch, until smooth.  Pour over the veggies and chicken.

Cover and cook on high for three to four hours or low for five to six.

Ten minutes before serving, scoop out the chicken and cut into bite size chunks before putting it back into the crock pot.

Mix the tablespoon of cornstarch with three tablespoons of water.  Add the cornstarch/water mixture to the crock pot and stir.  Cook five more minutes.  *Use additional cornstarch mixture to reach the desired thickness.

Serve over rice.

I felt this recipe was missing something… maybe cashews… maybe pineapple… but definitely something.  Honestly, it was probably a spice.  But my guy really enjoyed it and we will make this one again.

*****

Your turn—have you tried any Pinterest recipes that you would like to share?  Did it taste as good as its picture looked?  I’d love to hear from you!

Original Pinterest recipes found on these sites:

http://www.ro-tel.com/recipes-Chicken-Enchilada-Skillet-2273.html?utm_source=pinterest

http://www.wifessionals.com/2012/10/coconut-curried-chicken-crockpot.html

And, feel free to follow me on Pinterest.

Pinteresting – July’s Recipes

Over the past few months, I have fallen into the Pinterest craze along with millions of other people.  At first, I didn’t know exactly what to do… but once I got the hang of it, I found myself spending hours on the weekends checking out neat Do-It-Yourself tricks for around the house, finding cute clothes that I needed to add to my wish list, learning interesting beauty and hair techniques, and probably my biggest downfall, discovering recipes that I absolutely must try.

Now it’s time for this month’s Pintersting post where I share a few Pinterest ideas I have grabbed from other users and share whether or not they work.

Today, we’re taking on a few of the recipes…

*****

Chicken Salad
Chicken Salad

I love refreshing foods during the hot summer months… salads, fruits, sandwiches, etc…  But up until recently, I only knew how to make a tuna salad that I liked.  I enjoy a good chicken salad; I just never had a recipe that sounded easy enough that I wanted to try.  So, instead of making it fresh, I’d trek to United Market Street and grab a container of already made chicken salad with grapes.  I love my chicken salad with grapes.

And then came Pinterest…

I wasn’t sure how my guy would react to my making chicken salad for a Monday night dinner, but he played along nonetheless.  He even helped me chop everything.

And let me just say… we both loved it!!  The grapes are my favorite part (surprise, surprise), and he likes the crunch of it all (celery, onion, and pecans).  It was so tasty; we’ve even made it a second time this month!  Twice in one month!

3 cups of cooked chicken
1 cup of chopped celery
½ cup of chopped pecans
1 cup of chopped grapes – we used purple grapes
¼ cup of finely chopped green onion
¾ cup mayonnaise or Miracle Whip – we used regular mayo
½ teaspoon of salt
½ teaspoon of pepper
½ teaspoon of onion powder

In a large bowl, mix chicken, celery, pecans, grapes, and green onion.

In a small bowl, mix the mayo, salt, pepper, and onion powder.

Cover the chicken mixture with the “dressing” and stir until well mixed.

Cover and chill until served.

We toasted some challah bread from Whole Foods Market, spread mustard on each piece, and covered it with large mounds of the chicken salad served open-faced.  Perfecto!

I do wonder though, what will Granny Smith green apples taste like if added?  Maybe next time…

*****

Italian Chicken Before
Crock Pot Italian Chicken

I’m a crock pot cooker.  Dump, cover, and cook.  How easy is that?  Give me any recipe to try in the crock pot and I’ll give it a chance… especially chicken.

Sadly, the last chicken dish we tried was extremely dry.  But not this one!  The Crock Pot Italian Chicken dinner is melt-in-your-mouth good.  Especially when served on Hawaiian sweet rolls.  And the peppers?  Oh, the peppers give it just the right amount of sweetness and spice.

2 pounds of chicken – we used frozen chicken breasts
1 jar of pepper rings (12 ounces) – we used mild
2 envelopes of Italian dressing seasoning and/or spice mix (.7 ounce)

Dump the chicken into the crock pot, cover with pepper rings, and sprinkle in both envelopes of Italian dressing.  Cover and cook for four hours on high (or eight on low).

Shred the chicken and turn the heat to low or simmer until ready to serve.  If low on the liquid, add broth or water.

Serve on buns with feta, peppers, and olives if desired.

My guy went with the feta…

I stayed away from all three…

Italian Chicken After

And I’m glad I did.  YUMMY!!  Seriously.  So good.

*****

Your turn—have you tried any Pinterest recipes that you would like to share?  Did it taste as good as its picture looked?  I’d love to hear from you!

Original Pinterest recipes found on these sites:

http://www.skinnymom.com/2012/04/25/skinny-chicken-salad/?_szp=163117

http://beyerbeware.net/2012/09/hunk-of-meat-monday-crock-pot-italian-chicken.html

And, feel free to follow me on Pinterest.

Pinteresting – June’s Recipes

Over the past few months, I have fallen into the Pinterest craze along with millions of other people.  At first, I didn’t know exactly what to do… but once I got the hang of it, I found myself spending hours on the weekends checking out neat Do-It-Yourself tricks for around the house, finding cute clothes that I needed to add to my wish list, learning interesting beauty and hair techniques, and probably my biggest downfall, discovering recipes that I absolutely must try.

Now it’s time for this month’s Pintersting post where I share a few Pinterest ideas I have grabbed from other users and share whether or not they work.

Today, we’re taking on a few of the recipes…

*****

“Baked” Poached Eggs
“Baked” Poached Eggs – Before…

Poached eggs in the oven?  What?  You are kidding me, right?

Nope!

I love eggs… and for the most part, they’re not that bad for me either.  But one thing I can’t stand is hovering over the pan and/or pot at watching them cook, stirring when necessary.  Which is why when I saw this recipe on Pinterest, I simply had to try it!

Just like our “baked” hard-boiled egg recipe last month, get out that trusty-worthy muffin pan.  Spray with cooking spray (I use olive oil spray) and crack an egg open in each one—you do not have to break the yolk, not matter how “runny” you like the eggs.  Season as preferred and bake at 350 degrees (ten minutes for a runnier yolk and fifteen minutes for a hard yolk).

We’ve even played around with making mini-omlettes this way.  While, I don’t have any pictures, it’s just as easy… only this time, break the yolk and stir in whatever ingredients you wish to use (chopped onion, olives, ham, tomatoes, pesto, etc.)  and bake at 350 degrees for fifteen minutes.

Baked Eggs with Toast
After – on toast with a little Chipotle Cholula

It’s that easy.  And trust me—YUM!

*****

Drunken Italian Sausage Pasta
Drunken Italian Sausage Pasta

My godmother’s husband hails from Italy; therefore, I’ve grown up absolutely loving a good, homemade pasta dish.  And while I don’t make the actual pasta from scratch like he does, there’s nothing wrong with braving the heat and making a tasty homemade sauce.

Or so I thought… this dish had great flavor, but it definitely took a lot of work.  Maybe it’s because I’ve never made it before, but let’s just say I was a bit moody and on my very last nerve while prepping this dish.

But like I said, the dish was very tasty.  We had family in town the night I chose to make this, and luckily they pitched in where they could to help me keep my sanity… but bottom line—everybody loved it!

Olive Oil
4 or more spicy Italian sausage links (casings removed)
**had I paid attention to this part, “casings removed,” my life would have been much simpler that night…
1 onion, thinly sliced
3 or more bell peppers, any color, thinly sliced
4 garlic cloves, pressed through a garlic press
**Thank you, Pampered Chef for my fabOoolous garlic press.  I love it!
½ cup white wine
1 can (28 ounce) diced tomatoes (with juice)
2 tablespoons freshly chopped parsley
¼ cup fresh basil leaves
8 ounces of pasta (recipe called for Pappardelle noodles, but I used rigatoni because I love it!)
Salt, pepper, and Italian seasoning to taste

Heat two tablespoons of olive oil in large pan (or braising pot)
Crumble the spicy Italian sausage into the pan, keeping it fairly chunky, and brown it like you do hamburger meat
Remove the browned sausage from the pot with a slotted spoon and place in a small bowl for later
Add sliced onion into the pan, allowing it to caramelize or become golden (approximately 5 minutes)
Add salt, pepper, and Italian seasoning
Stir
Add bell pepper, sautéing with the onion for about two minutes
Add garlic, allowing to cook just long enough until aromatic
Add wine, reducing for a few moments (until completely reduced—this took longer than I expected…)
Add tomatoes
Add sausage back into pan, folding into the mixture
Simmer for 3-4 minutes
Drizzle in a couple of tablespoons of olive oil to create a silky, rich flavor
Add parsley and basil
Stir and keep warm while cooking pasta

Prepare pasta according to the instructions on the package

Serve, top with Parmesan cheese if so desired.

*****

Two Ingredient Lemon Bars - Before...
Two Ingredient Lemon Bars – Before…

Oh, yeah!  Only two ingredients.  No joke.

I found this recipe floating around Facebook before Easter.  Considering I love lemon flavored desserts, I knew I had to try this:

1 box Angel Food cake mix
2 cans lemon pie filling (I used Lucky Leaf for a total of 44 ounces)

Mix dry cake mix and cans of pie filling together in a large bowl by hand
Pour into greased 9X13 pan
Bake at 350 degrees for 25 minutes or until tip starts to brown
**I would bake a bit longer than 25 minutes, my bars were more like a runny lemon-mud pie… but still tasty.

After...
After… with a little powdered sugar

Besides the fact I could have cooked mine for longer and will next time, I did have an even bigger issue when making this—I could never find the lemon pie filling anywhere in the DFW area.  Seriously.  I tried multiple Wal-Marts, Krogers, Tom Thumbs, and even Whole Foods.  Nothing.

So finally, my parents brought me two cans from Midland’s Albertsons.  Who would have thought Midland, Texas would have had something DFW did not?

After much anticipation, I wasn’t very impressed but I will try again.

*****

Your turn—have you tried any Pinterest recipes that you would like to share?  Did it taste as good as its picture looked?  I’d love to hear from you!

Original Pinterest recipes found on these sites:

http://www.amyskitchencreations.blogspot.com/2012/05/eggs-for-breakfast-sandwiches.html
http://thecozyapron.com/a-cozy-pasta-italian-drunken-noodles-and-shaking-things-up-a-bit/

And, feel free to follow me on Pinterest.

%d bloggers like this: