Sunday, March 17, 2013
Slow Cooker Corned Beef and Cabbage
Hello! Today is St. Patrick's Day, so we just HAD to make this for dinner tonight. Not that this is that hard to do on the stove, but I wanted to see if I could do it in the slow cooker. I am actually getting pretty good at modifying "regular" recipes for the slow cooker, so watch out; this could be the first of a series of new slow cooker ideas!
No photo...it pretty much looked just how it should look...let's face it, it isn't the prettiest meal. I like to smoosh all of the veggies together and add a little butter on top. Bill looked at me like I was crazy...not his style.
Anyway you like it, this will taste great!
Slow Cooker Corned Beef and Cabbage
4-5 medium potatoes, also cut into larger chunks
1/2 lb. of carrots, either cut into chunks or just use a bag of baby carrots :)
a larger slab of corned beef
4 cups beef broth
1 head of cabbage, cored and cut into large chunks
Place the slab of corned beef into a large slow cooker. Cover the beef with potatoes and carrots. Slowly pour the beef broth over the beef and vegetables. If the veggies aren't covered by the broth, add water until they are. Cook on HIGH for eight hours.
After eight hours, open the cooker and add the cabbage. Continue to cook for one additional hour.
That's it! It is so easy! You might be able to find some corned beef really marked down this week, or set this aside to try next year.
Thanks for visiting and see you next week!
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Until next time,
Sunday, March 10, 2013
Banana Pudding Cups
You all know that I love bananas. I really like to look for new banana recipes and I have a Pinterest board dedicated to my favorite fruit. Take a look:
So I found this easy banana recipe on the Taste of Home website and had to try it...and it turned out great! Give it a try and take a look at my banana board!
Best Banana Parfait
adapted from Taste of Home
1 cup skim milk
1 package sugar-free banana pudding
1 cup low-fat whipped topping
2 firm bananas, sliced
4 teaspoons graham cracker crumbs
This recipe makes four servings. Combine the milk and pudding in a bowl and mix to combine. Fold in the whipped topping and refrigerate for five minutes.
Divide half the pudding mixture between four parfait (or other fun) glasses. Add the graham cracker crumbs and the sliced bananas. Top with the remaining pudding. Serve immediately.
Yummy!
Sharing this recipe here!
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Foodie Friends Friday
Live.Laugh.Rowe.
Until next time,
So I found this easy banana recipe on the Taste of Home website and had to try it...and it turned out great! Give it a try and take a look at my banana board!
Best Banana Parfait
adapted from Taste of Home
1 cup skim milk
1 package sugar-free banana pudding
1 cup low-fat whipped topping
2 firm bananas, sliced
4 teaspoons graham cracker crumbs
This recipe makes four servings. Combine the milk and pudding in a bowl and mix to combine. Fold in the whipped topping and refrigerate for five minutes.
Divide half the pudding mixture between four parfait (or other fun) glasses. Add the graham cracker crumbs and the sliced bananas. Top with the remaining pudding. Serve immediately.
Yummy!
Sharing this recipe here!
This Gal Cooks
Addicted to Recipes
Sweet to Eat Baking
It's Overflowing
Ms. enPlace
Flour Me With Love
ZentMrs and the Mr
Back for Seconds
The 36th Avenue
Bloom Designs
White Lights on Wednesday
Foodie Friends Friday
Live.Laugh.Rowe.
Until next time,
Tuesday, February 26, 2013
Curried Coconut Carrot Soup
So as I mentioned in a recent post, we are trying to keep it healthy in this Milwaukee Kitchen! Nothing too radical, just making better choices. In the spirit of healthy eating, I made a new soup recipe Sunday night for dinner. It turned out GREAT...nice flavor and came together quickly. And, can I mention that it was inexpensive? Not too shabby! Here you are...
Curried Coconut Carrot Soup
adapted slightly from Women's Health Magazine
1 Tablespoon coconut oil **(see note)
1 lb carrots, peeled and chopped**(see note)
1 sweet potato, peeled and chopped
1 yellow onion, chopped
1 Tablespoon ginger, peeled and chopped
3 cups low-sodium vegetable broth
2 cups coconut water**(see note)
2 Tablespoon lime juice
3 teaspoons curry powder
1/4 teaspoon cardamom
In a large saucepan over medium heat, heat the oil. Add carrots, sweet potato and onion. Cover and cook, stirring occasionally, until vegetables soften and brown slightly, about 10 minutes. Add ginger, stir and cook for one minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes or until vegetables are soft.
Transfer soup to a blender (or use a stick blender) and puree until smooth. Add coconut water and blend to combine. Return the soup to the saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through.
***Cook's note: if you don't have or can't find coconut oil, you could use another neutral vegetable oil. I do highly recommend using the coconut water, which isn't the same as coconut milk. Lastly, I used my food processor to chop all of the vegetables, which make the prep very easy.
Enjoy it!
Sharing this recipe here:
ZentMrs.
Memories by the Mile
Chef in Training
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Addicted to Recipes
This Gal Cooks
Life on Lakeshore Drive
White Lights on Wednesdays
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Until next time,
Curried Coconut Carrot Soup
adapted slightly from Women's Health Magazine
1 Tablespoon coconut oil **(see note)
1 lb carrots, peeled and chopped**(see note)
1 sweet potato, peeled and chopped
1 yellow onion, chopped
1 Tablespoon ginger, peeled and chopped
3 cups low-sodium vegetable broth
2 cups coconut water**(see note)
2 Tablespoon lime juice
3 teaspoons curry powder
1/4 teaspoon cardamom
In a large saucepan over medium heat, heat the oil. Add carrots, sweet potato and onion. Cover and cook, stirring occasionally, until vegetables soften and brown slightly, about 10 minutes. Add ginger, stir and cook for one minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes or until vegetables are soft.
Transfer soup to a blender (or use a stick blender) and puree until smooth. Add coconut water and blend to combine. Return the soup to the saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through.
***Cook's note: if you don't have or can't find coconut oil, you could use another neutral vegetable oil. I do highly recommend using the coconut water, which isn't the same as coconut milk. Lastly, I used my food processor to chop all of the vegetables, which make the prep very easy.
Enjoy it!
Sharing this recipe here:
ZentMrs.
Memories by the Mile
Chef in Training
Flour Me With Love
Addicted to Recipes
This Gal Cooks
Life on Lakeshore Drive
White Lights on Wednesdays
Back for Seconds
The 36th Avenue
Live. Laugh. Rowe.
At Home With BobbiFoodie Friends Friday
Until next time,
Sunday, February 10, 2013
Greek Lasagna
Well it finally snowed for real here in Milwaukee this week. We probably got about six inches of snow, but then today, it rained. What a mess! A good day to stay home and cook!
Bill and I have been trying to eat a little more healthy these days. This might mean fewer desserts featured on Milwaukee Kitchen, as it is hard for two people to eat a dozen cupcakes each week (not that we have been doing that or anything).
So tonight I pulled out a trusty Weight Watchers cookbook. If you have access to WW in your area, I highly recommend their cookbooks, even if you are not a WW member. They are terrific and I have several.
Tonight we tried a new recipe for me, Greek Lasagna. It uses no boil noodles, which usually scares me, because I have had bad experiences using them and then having hard noodles for dinner. Not so here! Whether you are trying to lose a little weight or not, given this one a try!
Greek Lasagna
adapted from Veg Power!, a Weight Watchers cookbook
1 (15 ounce) container fat free ricotta cheese
1 (10 ounce) packaged chopped frozen spinach, thawed and squeezed dry
2 cups shredded fat free mozzarella cheese
4 ounce low fat crumbled feta cheese
1 egg, lightly beaten
1 teaspoon dried oregano
1 1/2 jar (about 35 ounces total) fat free marinara sauce
9 no boil lasagna noodles
Preheat oven to 375 degrees. Lightly spray a 9x13 pan with nonstick spray. In a medium bowl, combine the ricotta, one cup of the mozzarella, feta, spinach, egg and oregano. Mix well.
Spread 1/4 of the marinara sauce on the bottom of the pan, Press three lasagna noodles in the pan. Spread 1/2 of the cheese mixture on top of the noodles. Spread 1/4 of the sauce on top of the cheese mixture. Add three noodles. Add the last of the cheese mixture. Add 1/4 of the marinara sauce, then the remaining three noodles, then the remaining sauce. Top with the remaining mozzarella cheese.
Cover the lasagna with foil and bake for 30 minutes. Remove the foil and continue to bake for another 15 minutes or until the cheese melts. Let stand for five to ten minutes before cutting.
Yum! Enjoy it!
Linking here:
This Gal Cooks
Addicted to Recipes
Ms. EnPlace
Alderberry Hill
Flour Me With Love
zentMRS
Chef in Training
Memories by the Mile
White Lights on Wednesdays
Live.Laugh.Rowe.
The 36th Avenue
Bloom Designs Online
Until next time,
Bill and I have been trying to eat a little more healthy these days. This might mean fewer desserts featured on Milwaukee Kitchen, as it is hard for two people to eat a dozen cupcakes each week (not that we have been doing that or anything).
So tonight I pulled out a trusty Weight Watchers cookbook. If you have access to WW in your area, I highly recommend their cookbooks, even if you are not a WW member. They are terrific and I have several.
Tonight we tried a new recipe for me, Greek Lasagna. It uses no boil noodles, which usually scares me, because I have had bad experiences using them and then having hard noodles for dinner. Not so here! Whether you are trying to lose a little weight or not, given this one a try!
Greek Lasagna
adapted from Veg Power!, a Weight Watchers cookbook
1 (15 ounce) container fat free ricotta cheese
1 (10 ounce) packaged chopped frozen spinach, thawed and squeezed dry
2 cups shredded fat free mozzarella cheese
4 ounce low fat crumbled feta cheese
1 egg, lightly beaten
1 teaspoon dried oregano
1 1/2 jar (about 35 ounces total) fat free marinara sauce
9 no boil lasagna noodles
Preheat oven to 375 degrees. Lightly spray a 9x13 pan with nonstick spray. In a medium bowl, combine the ricotta, one cup of the mozzarella, feta, spinach, egg and oregano. Mix well.
Spread 1/4 of the marinara sauce on the bottom of the pan, Press three lasagna noodles in the pan. Spread 1/2 of the cheese mixture on top of the noodles. Spread 1/4 of the sauce on top of the cheese mixture. Add three noodles. Add the last of the cheese mixture. Add 1/4 of the marinara sauce, then the remaining three noodles, then the remaining sauce. Top with the remaining mozzarella cheese.
Cover the lasagna with foil and bake for 30 minutes. Remove the foil and continue to bake for another 15 minutes or until the cheese melts. Let stand for five to ten minutes before cutting.
Yum! Enjoy it!
Linking here:
This Gal Cooks
Addicted to Recipes
Ms. EnPlace
Alderberry Hill
Flour Me With Love
zentMRS
Chef in Training
Memories by the Mile
White Lights on Wednesdays
Live.Laugh.Rowe.
The 36th Avenue
Bloom Designs Online
Until next time,
Sunday, January 27, 2013
Bananas Foster Cupcakes
I don't know about you, but bananas seem to multiply in our house. So, when I was thinking about what recipe to share with you this week, I immediate thought, " how about a way to use some of these bananas?" And I also thought, "could you make banana cupcakes?" So I looked on Pinterest and found some banana cupcakes! Between the cupcakes and the frosting, I used four bananas! Heck, these things are practically healthy! Enjoy these!
Bananas Foster Cupcakes
adapted from Blissfully Delicious
2 2/3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 sticks butter
1 cup brown sugar
3/4 sugar
2 eggs
1 1/2 teaspoon vanilla
1/2 cup milk
1 cup shredded coconut (optional)
Preheat the oven to 350 degrees. Combine the flour, baking soda and salt in a medium bowl. In a larger mixing bow (I used my stand mixer), beat the butter and sugars. Add the eggs and vanilla. Continue to beat at a low speed until combined.
Next, add the flour mixture and milk, alternating each, starting and ending with the flour.
Fill the cupcake pans (this makes at least a dozen) and bake approximately 20 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool completely before frosting.
Frosting
1 1/2 sticks butter
2 ripe bananas
approximately 5 cups powdered sugar
Bring butter and bananas to room temperature. Slowly add the sugar until the frosting at the desired consistency.
Enjoy! Please let me know what you think! Sharing this recipe here:
Bloom Designs
Marvelous Mondays
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Ms. enPlace
Alderberry Hill
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Chef in Training
White Lights on Wednesday
Back for Seconds
The 36th Avenue
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Until next time,
Sara
Bananas Foster Cupcakes
adapted from Blissfully Delicious
2 2/3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 sticks butter
1 cup brown sugar
3/4 sugar
2 eggs
1 1/2 teaspoon vanilla
1/2 cup milk
1 cup shredded coconut (optional)
Preheat the oven to 350 degrees. Combine the flour, baking soda and salt in a medium bowl. In a larger mixing bow (I used my stand mixer), beat the butter and sugars. Add the eggs and vanilla. Continue to beat at a low speed until combined.
Next, add the flour mixture and milk, alternating each, starting and ending with the flour.
Fill the cupcake pans (this makes at least a dozen) and bake approximately 20 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool completely before frosting.
Frosting
1 1/2 sticks butter
2 ripe bananas
approximately 5 cups powdered sugar
Bring butter and bananas to room temperature. Slowly add the sugar until the frosting at the desired consistency.
Enjoy! Please let me know what you think! Sharing this recipe here:
Bloom Designs
Marvelous Mondays
Sugar and Slice Link Party
Addicted to Recipes
Life on Lakeshore Drive
One More Time
Ms. enPlace
Alderberry Hill
Flour Me With Love
Tuesday's Table
Chef in Training
White Lights on Wednesday
Back for Seconds
The 36th Avenue
Live.Laugh.Rowe
Foodie Friends Friday
Until next time,
Sara
Sunday, January 20, 2013
Blackberry Crumble
Last night, Bill and I went on our monthly run to Sam's Club.
They had blackberries for an excellent price, so I had to get some. I then came home and searched Pinterest for a blackberry recipe to try. I found one..and it is good.
This blackberry crumble would also work well for other fruits, so give it a try as you see blackberries, blueberries and raspberries (dare I say apples?) in your local store. Have a good week!
Blackberry Crumble
from So Wonderful, So Marvelous
1 quart blackberries
3/4 cup sugar
1 Tablespoon vanilla
1/2 cup quick oats
1/2 cup flour
1/2 cup brown sugar
2 teaspoon cinnamon
1 stick of butter
Preheat oven to 350 degrees. In a medium bowl, crush blackberries to desired consistency. (I left it pretty chunky.) Add the sugar and vanilla and mix until well combined. Spread the fruit mixture into an 8x8 square baking pan.
In another pan (or a food processor), combine the oats, flour, brown sugar, cinnamon and 3/4 of the stick of butter. Combine until the butter is well distributed and the mixture becomes crumbly. Press the crumble into the baking pan (covering the fruit).
Add the remaining butter as pats on top of the crumble. Bake for 40 minutes; the crumble will still be a little jiggly when the time is up, but will harden upon standing.
As you can see, I served this with ice cream...it was really great for a COLD Wisconsin evening. I hope you enjoy it!
Sharing this recipe here:
This Gal Cooks
Flour Me With Love
Chef in Training
Back for Seconds
White Lights on Wednesday
Live.Laugh.Rowe.
Foodie Friends Friday
It's Overflowing With Creativity
Until next time,
Sara
They had blackberries for an excellent price, so I had to get some. I then came home and searched Pinterest for a blackberry recipe to try. I found one..and it is good.
This blackberry crumble would also work well for other fruits, so give it a try as you see blackberries, blueberries and raspberries (dare I say apples?) in your local store. Have a good week!
Blackberry Crumble
from So Wonderful, So Marvelous
1 quart blackberries
3/4 cup sugar
1 Tablespoon vanilla
1/2 cup quick oats
1/2 cup flour
1/2 cup brown sugar
2 teaspoon cinnamon
1 stick of butter
Preheat oven to 350 degrees. In a medium bowl, crush blackberries to desired consistency. (I left it pretty chunky.) Add the sugar and vanilla and mix until well combined. Spread the fruit mixture into an 8x8 square baking pan.
In another pan (or a food processor), combine the oats, flour, brown sugar, cinnamon and 3/4 of the stick of butter. Combine until the butter is well distributed and the mixture becomes crumbly. Press the crumble into the baking pan (covering the fruit).
Add the remaining butter as pats on top of the crumble. Bake for 40 minutes; the crumble will still be a little jiggly when the time is up, but will harden upon standing.
As you can see, I served this with ice cream...it was really great for a COLD Wisconsin evening. I hope you enjoy it!
Sharing this recipe here:
This Gal Cooks
Flour Me With Love
Chef in Training
Back for Seconds
White Lights on Wednesday
Live.Laugh.Rowe.
Foodie Friends Friday
It's Overflowing With Creativity
Until next time,
Sara
Tuesday, January 15, 2013
SPIKED! Recipe Challenge: Mimosa Cupcakes
Hi all! I took a nice, long Christmas (and birthday) blogging break. It was nice, but I needed to get back into the kitchen. So I was excited to sign up for the SPIKED! recipe challenge, sponsored by the fine ladies at This Gal Cooks and the Foodie Frugal Mama.
The goal of the challenge was simple (but also really hard). It was to use champagne in a recipe...and use it well. So I decided to give it a try, so I present...
Mimosa Cupcakes! We all love mimosas with brunch, why not in a cupcake? And the best part? I MADE THIS WITH A BOX CAKE MIX! I know, right? Well, I get right to the recipe. If you have a little left over champagne, use it for these cupcakes, OK? I think you will love it! Bill sure did!
Mimosa Cupcakes
Cupcakes:
One box yellow cake mix (I used Duncan Hines, but just my preference)
Make the mix as directed, but replace the water with ONE AND A HALF that amount of champagne. So in my case, the mix suggested 1 cup of water, so I replaced this with 1-1/2 cups of champagne. Still include the eggs and oil, if suggested on the back of the box. Mix and bake as directed.
Frosting:
1/2 cup butter
8 ounces cream cheese
2 TBLS freshly squeezed orange juice
1 TBLS orange zest
5-6 cups powdered sugar
gel food coloring to desired color
Let the butter and cream cheese come to room temperature. Cream the butter and cream cheese. Add the orange juice and then slowly add the powered sugar. Lastly, add the orange zest and gel coloring. For best results, frost on cooled cupcakes.
It is that easy, friends! No one will ever guess this is from a box, I PROMISE! BTW, I used gel coloring called "peach," but it turned out a little too pink...so I suggest you use the "orange" color instead!
Make out to check out the sponsors of the challenge and take a look at the other entries!
Sharing this recipe here too:
Tuesday Talent Show @ Chef In Training
Tuesday's Table @ Zentmrs
Mix It Up Monday @ Flour Me With Love
Marvelous Mondays @ This Gal Cooks
Scrumptious Sundays @ Addicted to Recipes
Sugar & Slice Sunday @ Sweet 2 Eat Baking
Back for Seconds Social @ Back for Seconds
The 36th Avenue Party
Bloom Designs Online Party
Live.Laugh.Linky @ Live.Laugh.Rowe
Foodie Friends Friday Link Party
It's Overflowing
Sweet 2 Eat Baking
Bouquet of Talent @ Life on Lakeshore Drive
Until next time,
Sara
Mimosa Cupcakes! We all love mimosas with brunch, why not in a cupcake? And the best part? I MADE THIS WITH A BOX CAKE MIX! I know, right? Well, I get right to the recipe. If you have a little left over champagne, use it for these cupcakes, OK? I think you will love it! Bill sure did!
Mimosa Cupcakes
Cupcakes:
One box yellow cake mix (I used Duncan Hines, but just my preference)
Make the mix as directed, but replace the water with ONE AND A HALF that amount of champagne. So in my case, the mix suggested 1 cup of water, so I replaced this with 1-1/2 cups of champagne. Still include the eggs and oil, if suggested on the back of the box. Mix and bake as directed.
Frosting:
1/2 cup butter
8 ounces cream cheese
2 TBLS freshly squeezed orange juice
1 TBLS orange zest
5-6 cups powdered sugar
gel food coloring to desired color
Let the butter and cream cheese come to room temperature. Cream the butter and cream cheese. Add the orange juice and then slowly add the powered sugar. Lastly, add the orange zest and gel coloring. For best results, frost on cooled cupcakes.
It is that easy, friends! No one will ever guess this is from a box, I PROMISE! BTW, I used gel coloring called "peach," but it turned out a little too pink...so I suggest you use the "orange" color instead!
Make out to check out the sponsors of the challenge and take a look at the other entries!
Sharing this recipe here too:
Tuesday Talent Show @ Chef In Training
Tuesday's Table @ Zentmrs
Mix It Up Monday @ Flour Me With Love
Marvelous Mondays @ This Gal Cooks
Scrumptious Sundays @ Addicted to Recipes
Sugar & Slice Sunday @ Sweet 2 Eat Baking
Back for Seconds Social @ Back for Seconds
The 36th Avenue Party
Bloom Designs Online Party
Live.Laugh.Linky @ Live.Laugh.Rowe
Foodie Friends Friday Link Party
It's Overflowing
Sweet 2 Eat Baking
Bouquet of Talent @ Life on Lakeshore Drive
Until next time,
Sara
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