Jalapeno poppers

Posted on August 31, 2012 by admin

Corey’s cousin and his wife brought these over last weekend when we had them over for dinner and I just about died! I can’t handle spicy foods and thought jalapeno poppers would obviously be spicy so I was kind of afraid to try them but I was mistaken. I can’t even tell you how delicious they are and while they definitely could be healthier, they aren’t pigs-in-a-blanket so I say a few won’t kill ya! I cut this recipe in half since 1 jalapeno makes 2 poppers Thank you Jon and Anna Lena!! Here is their recipe:

Jalapeno poppers

Ingredients

1 (8 ounce) package light cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1/4 cup light mayonnaise
15 fresh jalapeno peppers, halved lengthwise and seeded
2 eggs, beaten
1/2 tablespoon skim milk
1 1/2 cups crushed corn flake cereal

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

Enjoy!

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Melt Organic Buttery Spread Review

Posted on August 23, 2012 by admin

I can’t believe it’s not butter, seriously! I have been replacing butter for the new Melt® Organic Buttery Spread (or other butter substitutes that I have tried) the past few months and I’m so impressed! It is a great tasting, organic butter replacement that supports healthy weight when replacing other fats in your daily diet. I have used on everything from veggies to baked goods and it acts just like butter in every way (unlike other imitation butters). I’m not saying that butter should be banned, I simply gave it up because I am lactose intolerant. But now having used this, I would use it regardless! The main ingredients are virgin coconut oil and flaxseed, which are full of healthy, unprocessed saturated fats. Here are a few dishes that I used Melt in:

Patriotic Cheesecake Squares

Herb and Panco Crusted Baked Tomatoes

Salt and Vinegar Kale Mashed Potatoes

Roasted Vegetable Strudel

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Grilled mushrooms two ways – burger and skewers

Posted on August 18, 2012 by admin

Summer is NOT over yet, so ignore all of those “back-to-school” commercials, all the buzz about fall fashions and the random bout of kind of chilly weather that rolled in (if you’re in Chicago you know what I am talking about…BURR!). I love making grilled mushrooms, they are tasty, take almost no time to prep or cook and they are super healthy – my three criteria –check– Here are two ways to make them:

Portobello mushroom burger (Recipe adapted from Simply Recipes)

Ingredients

2 portobello mushroom caps
Olive oil
Seasoning – You can use Italian, a poultry seasoning, really anything!
Salt and pepper
Balsamic vinegar
Optional: bun, cheese, onion, basil or lettuce, tomato, mayo

Directions

1. Wash mushroom caps and scoop out the majority of the black part (no need to get aggressive with it)

2. In a small bowl, combine olive oil, balsamic vinegar and spices.

3. Brush mixture over mushroom caps. Sprinkle salt and pepper as needed right before you put it on the grill. Grill the mushroom caps 4-5 minutes per side.

You can also make mushroom skewers as a fun appetizer. Toss mushroom caps in the same mixture, thread on skewers and grill! Easy as it gets!