Month: March 2011

Appetizers, Recipes

Baked Potato Skins

Sarah
munchie attack!

If there is one food that reminds me of college, potato skins would have to be it.  From the beginning of freshman year, especially after I joined Kappa Delta Sorority [yeah yeah!] I quickly learned that all the cool kids at college hit up Applebee’s for half priced appetizers for late night snack attacks and socializing. My attendance at half apps was very good when I didn’t have schoolwork to do [darn you classes for getting in the way of socializing!]. Baked potato skins were my favorite appetizer to order…

celebrating my 20th birthday!

There was just something about the combination of cheesy potatoes, crispy bacon, and smooth sour cream that got me every. single. time… except for those forays into the world of spinach artichoke dip or nachos. Oh, the nachos… Well, the good news for my wallet and my waist line is that now I can recreate the taste of college at home, in the form of these delicious baked potato skins. Just as crispy and flavorful as I remember, this appetizer takes me back to the good ‘ole days… hard to believe it’s been almost four years!

Baked Potato Skins

Ingredients:

  • 3 large baking potatoes
  • 1/2 cup cheddar cheese
  • 1/4 cup chopped green onion
  • 2 pieces bacon, cooked and chopped
  • 1/4 cup unsalted butter, melted
  • sour cream
  • salt
  • pepper

Directions:

Preheat oven to 400 degrees. Scrub potatoes and pat dry. Pierce holes in each potato and wrap in aluminum foil. Bake for 60-75 minutes or until cooked through. Let cool for at least 15 minutes [important!].

After potatoes are cool enough to handle, slice in half lengthwise. Use a steak knife to cut potato flesh away from the skin, leaving a thick layer of flesh next to skin so the skins do not fall apart. Use a spoon to scoop away about 65-70% of the potato. Save potato for mashed potatoes or a snack or breakfast…  🙂

Turn on the broiler in the oven. Place a cooling rack in a baking dish [or use a roaster with a rack].

Brush melted butter over the outside of the potato skin, season with salt and pepper and place on top of the rack. Broil for about 3-4 minutes or until outside skin is starting to get crispy. Remove from oven and use tongs to flip skins so that the flesh is visible. Brush inside with melted butter, and season with salt and pepper. Return to broiler for another 3-4 minutes, remove and then top with cheese and bacon pieces. Return [again!] to broiler for another 2-3 minutes or until cheese is bubbly and melted, watching carefully so it does not burn.

Serve with sour cream and green onions, and allow to cool for a minute or two before enjoying so you don’t burn your mouth like I did! 🙂

Click here for the printable version: Baked Potato Skins

Question of the Day: What one food takes you back to college?

Menu Plans

Menu Plan

Sarah

Week of March 28

Monday: taco salad

Tuesday: Sesame Chicken with Garlicky Broccoli

Wednesday: out to eat after my class!

Thursday: leftovers

Friday: pasta… the best pre-race meal! IU mini marathon on Saturday!

Saturday: calzones

Sunday: breakfast for dinner

lunch special: bbq tuna salad

Breakfast, Granola, Recipes

Granola Bars, Take Two

Sarah

I’m at it again… making some delicious homemade granola bars! I can’t stop myself. Sorry. 🙂

granola barsWhat I love about these Fruit and Nut Granola Bars is that they are incredibly chewy and packed with raisins, dried cranberries, and dried apricots alongside nuts and chocolate.

While my first run through was of a crispy-on-the-outside, soft-on-the-inside variety, these fruit and nut bars almost have the consistency of cereal bars… soft but with enough substance to be filling and not crumbly. Where my last batch was incredibly sweet, these boast more natural sweetness and a variety of flavors in every bite.They are great for on the go snacking or a pre/post workout fuel. Hope you enjoy!

Fruit and Nut Granola Bars [inspired by this formula from the Brown Eyed Baker]

Ingredients:

  • 2 cups rolled oats
  • 1/2 cup wheat germ, toasted in a 350 degree oven for 5 minutes
  • 1/2 cup pumpkin puree
  • 1/2 cup creamy natural peanut butter
  • 1/3 cup honey
  • 1/4 cup maple syrup
  • 1/3 cup raisins, soaked in hot water for about 20 minutes and then patted dry
  • 1/3 cup chopped apricots
  • 1/3 cup mini chocolate chips
  • 1/4 cup chopped walnuts
  • 1/4 cup sunflower kernels
  • 1/4 cup chopped pecans
  • 1/2 teaspoon pumpkin pie spice

Directions:

Preheat oven to 350 degrees, and grease an 8×8 baking dish with cooking spray. In a large bowl, mix together oats, wheat germ, apricots, chocolate chips, walnuts, sunflower kernels, pecans and pumpkin pie spice. In a small bowl, stir together pumpkin, peanut butter, honey, and maple syrup, then fold into dry ingredients until fully combined. Press into prepared pan, then bake for about 25-27 minutes or until golden brown. Cool completely in pan on a wire rack, then cut into bars. Wrap individually in plastic wrap for easy transport, and store in the freezer to keep fresh.

Click here for the printable version: Fruit and Nut Granola Bars

Question of the Day: What snack are you loving lately?

Recipes, Soups

Sweet and Spicy Peanut Soup

Sarah

I know spring is here… but that doesn’t mean it is the end of soup season! Rainy spring days are just as a much a call for a hot bowl of soup to warm you up [perhaps while watching some March Madness, as we have been doing a lot lately] as cold winter nights are, especially when said soup is light, flavorful, and filling. This Sweet and Spicy Peanut Soup fits the bill perfectly. It’s full of sneaky nutrition as it packs in fresh vegetables peanut souplike peppers, tomatoes, carrots, onions, and sweet potatoes under the guise of rich peanut butter, spicy cayenne pepper, and a hint of ginger. We enjoyed munching on a grilled provolone cheese sandwich alongside this spicy soup, but I could also see it pairing well with a big green salad, a light pasta dish, or even served chilled gazpacho-style, if cold soup is your thing.

I prepped everything the night before and threw it in the crock pot in the morning to cook all day long, but the original recipe calls for making it on the stove-top in less than an hour. If you do the latter, saute the onions, peppers, and carrots with garlic to soften everything up and release some of the flavors a little before throwing everything in a big stockpot, bringing to a boil, and then simmering away until soft and blend-able. And be aware if you have an aversion to spicy food like me that this soup is HOT! Ben loved it, but next time I make it I am going to tone down the cayenne pepper initially for more control. Definitely didn’t think that one through too well… Regardless though, this is one flavorful soup that has earned itself a place in my soup repertoire, and I hope you love it as much as we do!

Sweet and Spicy Peanut Soup [adapted from The Food You Crave by Ellie Krieger]

Ingredients:

  • 1 tablespoon canola oil
  • 1 cup sweet or white onion, diced
  • 15 ounce jar roasted poblano peppers [could substitute 2 cups fresh red bell peppers or roasted red peppers]
  • 1 cup carrots, diced [about 3 medium or 2 large carrots]
  • 1/2 teaspoon cayenne pepper*
  • 1 clove garlic, minced
  • 1 teaspoon ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1 large sweet potato, peeled and diced [about 2 cups]
  • 6 cups chicken or vegetable broth
  • 1 – 14.5 ounce can diced tomatoes with their juices [I prefer no-salt-added]
  • 2/3 cup creamy natural peanut butter
  • 2 teaspoons honey

Directions:

Combine all ingredients in a large crock pot and stir to mix well. Cook on low for 6-8 hours, then puree with an immersion blender [or carefully blend in batches in a food processor or blender]. Serve garnished with sour cream and/or cilantro.

*Note:

This soup is spicy… so I would recommend decreasing or eliminating the cayenne pepper altogether so you don’t spice yourself out like I did. I can’t wait to make a less spicy version of this again.

Click here for the printable version: Sweet and Spicy Peanut Soup

Chicken, Recipes

Ginger Chicken with Avocado

Sarah

ginger chickenHappy Spring! Yesterday in Bloomington on the first day of spring we experienced the best and worst spring has to offer–in the morning, rain, wind, and 45 degrees, followed by 60 degree temperatures and sunny skies in the afternoon. Today  is supposed to be much of the same. And while rain is not my favorite thing ever, I must admit that I prefer it to snow and certainly prefer it to ice. Whether winter will make another appearance before summertime arrives is a mystery, but one thing that is not a mystery is how wonderful my new favorite way of preparing grilled chicken is! I realize I have new favorites all the time, but this recipe is just fabulous. You have got to try it. We loved the contrast between the slightly spicy chicken and the creamy avocado sauce, bursting with fresh flavors. Serve it with a bright, fruity spinach salad and welcome spring tonight!

Ginger Chicken with Avocado [from Eat Cheap but Eat Well by Charles Mattocks]

Ingredients:

  • 4 boneless skinless chicken breast halves [~1 pound]
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cumin
  • 1 medium avocado, peeled and diced
  • 1/4 cup nonfat plain yogurt or sour cream
  • 1 tablespoon fresh cilantro, chopped
  • 2 teaspoons lime juice
  • 1 clove garlic, minced

Directions:

Mix together ginger and cumin and rub over chicken. Cook in a hot skillet with oil or on the grill [we used our George Foreman] until the juices run clear and internal temperature reaches 160 degrees.

While chicken is cooking, prepare the avocado sauce. In the bowl of a food processor, combine avocado, sour cream/yogurt, cilantro, lime juice, and garlic. Puree until smooth. Spoon sauce on top of chicken and enjoy.

Click here for the printable version: Ginger Chicken with Avocado