Apple Cinnamon Puffs

Many of you follow my site The Good, The Bad, The Maybe and will remember my review for the product Apple Cinnamon Puffs.  Well, the company that makes these delicious and healthy treats read it too and sent me a case of them to enjoy as well as play around with and I have been having a ball doing just that.

Here are a couple of things I've come up with using Apple Cinnamon Puffs.

I love Cashew Butter, which is gluten free, and Marshmallow Cream.  I've found that dipping Apple Cinnamon Puffs in my cashew butter or my marshmallow cream is soooo good.  It gives me a little bit of sweetness without all the calories that most desserts/snacks might.

This one has a few more calories but the taste is so worth it.  I drizzled vanilla ice cream with Salted Caramel Sauce, sprinkled it with crushed Apple Cinnamon Puffs and added a few whole puffs for dipping.  This is one everyone will love.  I took a dish over to my 95+ year old neighbor and she immediately picked up a puff, dipped it into the caramel and ice cream and popped it into her mouth!  She loves it and you will too.

I can't wait to come up with more uses for this delicious treat.  If you have suggestions, please let me know and I'll give it a try.

Bacon Wrapped Cheesy Chicken

2 - 3 boneless, skinless chicken breasts (about 1 1/2 lbs.)
bacon
cheese dip
pretzels, crushed (optional)

Preheat oven to 400 degrees.  Place a wrack in the bottom of a baking dish (spray both with non-stick).  Slice each of the chicken breasts into 3 equal strips (long)  Wrap each chicken strip in a slice of bacon.  Place on baking rack.  Bake strips about 20 minutes or until chicken is cooked throughout.  Remove from rack.  Place in a baking dish sprayed with non-stick.  Pour enough of the cheese dip over each to cover.  Sprinkle with pretzels.  Bake 5-8 minutes or until cheese dip is hot.

Comments:  Somewhere I saw a recipe for bacon wrapped chicken strips but couldn't remember where so I decided to make my own.  My chicken strips were about 1" wide and one piece of bacon was plenty to wrap with.  Don't use pre-cooked bacon.  It will brown before the chicken is done.  For my cheese dip I used a jar of white cheese with peppers giving the dish another taste and the pretzels to add a crunch.  This turned out very well.  You could taste the bacon as well as the cheese and by cooking it on a rack the fat was able to drain making this a fairly healthy dish.  You can also put this in individual baking dishes, instead of one large baking dish, before adding the cheese.   I think Weight Watchers would love this one.

Chicken Quesadilla

cooked chicken, shredded
Hummus
cheese
flour tortillas

Quesadillas are some of the easiest dishes to make, especially if you have a panini press, Foreman grill or even a waffle iron.  After eating a delicious chicken quesadilla at one of our local hamburger places, I noticed they had used some sort of creamy sauce.  I never really found any chunks of chicken so I'm assuming that since it was called 'chicken' quesadillas there had to be some in there somewhere and all I could do is guess it was ground into the creamy sauce.  Well, the sauce was delicious and I had no idea what it was actually made from.  Well, I opened my refrigerator and spotted a container of Hummus.  I then remembered what the sauce looked like and it hit me... it looks like Hummus.  Probably isn't but looks like it.  No matter, decided to make my own Chicken Quesadillas.  I heated my Foreman (indoor type).  Sprayed the bottom of a flour tortilla with cooking spray.  Placed it on my hot Foreman.  Spread it with a nice coating of Hummus.  Topped that with shredded chicken, cheese and another tortilla.  Spray the top of the 2nd tortilla with cooking spray and close the lid.  This only takes about 3-4 minutes to heat everything and melt the cheese.  When done, cut into wedges.  Here's a tip that I've found.  Cut your Quesadillas with a Pizza Wheel.  Works great!

I love my Hummus and what I had on hand was with Pine Nuts.  I want to make this using some of the other flavors and also other meats.  This is one of the quickest, easiest, dishes you can make.  And the best part is that you can have several meats, cheeses, and humus on hand and please everyone's taste.

Now, did my Hummus taste like the sauce?  Close.  I have a feeling one of the spicy flavors will come closer but no matter, Hummus is great in a Quesadilla.  I did serve mine with sour cream but it really wasn't needed.  Good just as it is.

Black Bean BBQ

Leftover BBQ Pork
1-2 cans Black Beans
BBQ Sauce
Onions
Red or Green Bell Peppers
1 Tbsp. oil

Saute onions and peppers in oil until tender.  In a large sauce pan combine all ingredients and heat till hot.

Comments:  I had some leftover Boston Butt BBQ and when I spotted a couple cans of black beans in my pantry I had an idea... Black Bean BBQ.  I had enough BBQ to use 2 cans of the black beans and ended up using 1 small chopped onion and 1/2 chopped red bell pepper.  The BBQ sauce I added until I had the taste I wanted so this is a dish you make by Thinking with Your Taste Buds.  The actual dish doesn't look that appealing so I added the onion and pepper garnish.  I will say "Boy is this dish good."

Corned Beef Hash

It doesn't take much to make an appealing as well as tasty dish.  I had some leftover corned beef a few days ago and didn't want to use it to make sandwiches so I made Corned Beef Hash instead.  It's so simple.  Fry up a couple of diced potatoes with a little onion.  Chop the corned beef and add to your potatoes.  Heat, don't cook or it will come out dry.  Place on a plate and top with a fried egg.  Serve with toast, I used rye with a healthy spread of cream cheese and herbs.  So good.  So Easy.  And So Appealing, at least it is to me.

Tuna Mac and Cheese

Yes, Tuna Mac and Cheese and it is so good.  Click on the link to view the recipe.

Garlic & Brown Sugar Chicken

This dish came out so juicy.  I made a few changes from the original recipe and added an ingredient.  This dish is not only delicious but it looks tasty too.  It's one you'll want to watch for when Think With Your Taste Buds - Chicken comes out later this year.  Until then, don't forget to order your copy of Think With Your Taste Buds - Desserts and Think With Your Taste Buds - Beef.  You may also want to get your copy of Stir, Laugh, Repeat too.

My Sister's Chicken Delicious

A great one has just gone into the Think With Your Taste Buds - Chicken file.  This is one that you won't want to miss when this little chicken books comes out.  So easy and so good!  Until then, order your copy of Think With Your Taste Buds - Dessert from Amazon or Barnes & Noble and watch for Think With Your Taste Buds - Beef that should be out the end of February 2013.

Kielbasa Beef & Potatoes

Another one for the book.  This simple dish is so easy yet so delicious.  Mark it for a dish to try when you order your copy of Think With Your Taste Buds - Beef when it comes out this winter.  Until then, keep cooking from Think With Your Taste Buds - Desserts.

Crusty Baked Fish

This recipe came to me by way of a friend.  I'll post it as she sent with my changes added.

nonstick cooking spray
1 egg white
1/2 cup all-purpose flour (out of all-purpose, used self-rising)
1/4 cup cornmeal (used self-rising)
1/4 cup panko (Japanese-style breadcrumbs) (used about 1/2 cup)
1 tsp. salt-free Cajun seasoning (didn't have Cajun so I used Old Bay)
1 lb. catfish fillets, halved (4 pieces) (don't like Catfish so I used Talapia)

Preheat oven to 450 degrees.  Spray the surface of a flat, non-stick baking dish with non-stick cooking spray.  (You may ask why spray a non-stick  pan with non-stick spray - it acts like oil in the pan.  You can also get this effect by spraying the meat while cooking).  In a shallow bowl beat egg white until it forms soft peaks.  Place flour on a sheet of wax paper.  On another sheet combine cornmeal, panko and seasoning.  Dip fish in  the flour and shake off excess.  Dip in the egg white.  Roll in the cornmeal mixture.  Place on baking pan.  Spray the tops of the fish with cooking spray and bake for 10-12 minutes or until the bottoms of the fish are browned and the fish is sizzling.  Remove from the oven and turn the fish over.  Return to oven and bake about 5 minutes longer or until the fillets are browned and crisp.

Comments:  I personally love my fish with a crispy crust.  I also love the slight taste of cornmeal.  I found both with this recipe.  It was like having good ole "fried" fish without the grease and smell. And as you can see, I didn't let my being out of something keep me from enjoying a good dish.  I simply decided to Think With Your Taste Buds

Kielbasa Rice Pilaf

This dish is made using Kielbasa and Rice Pilaf.  Its colorful but you can add even more color by using red and/or yellow peppers.   If you don't like Rice Pilaf, use plain rice, wild rice, brown rice or a combination of both.  If you don't like Kielbasa, use chicken. See the full recipe by going to Martha's Recipe Cabinet

Satisfying Spaghetti Bolognese

From time to time my friend Angelina Foster from the UK will be doing a guest post.  This is her 1st and I must say it looks and sounds delicious!

Satisfying Spaghetti Bolognese

You may think a spaghetti Bolognese is the choice for students on a budget as it’s easy to make, but it doesn’t mean this meal isn’t delicious and you can’t enjoy it as well. 

I like to add different vegetables into the mixture because not only does it taste great, it helps make the meal more interesting and healthier. To make a homemade spaghetti Bolognese that everyone can enjoy you’ll need the following ingredients-

Ingredients to serve 4

·         1lb/450g lean beef mince

·         2 tbsp vegetable oil

·         2 garlic cloves, chopped

·         1 onion, finely chopped

·         150g/5oz mushrooms, sliced

·         1 green pepper, finely chopped

·         1 red pepper, finely chopped

·         200g/7z tomato puree

·         400g/14oz chopped tomatoes

·         2 bay leaves

·         Salt and pepper (to taste)

·         A dash of thyme, parsley and oregano (optional)

·         400g/14oz spaghetti to serve, cooked according to instructions

·         Parmesan to serve, finely grated

Method – Prep time 20-30 min, cooking time 45 min to 1 hour

1.     Over a medium heat, heat up the vegetable oil in a large pan.

2.     Add the mince and cook until slightly browned, then drain the excess water.

3.     Add the onion for 3 minutes, and then add the garlic, mushrooms, green and red peppers for an extra 5 minutes until lightly coloured and softened.

4.     Next, add the bay leaves and tomato puree and leave to cook for another 5 minutes.

5.     Then add the tomatoes and bring to the boil.

6.     Turn the heat down and simmer for around 20-30 minutes.

7. Season, to taste, with salt and freshly pepper.
8. Add the thyme, parsley and oregano and stir well to combine (optional).
9. The Bolognese is ready to be served. Place equal portions of cooked spaghetti into four serving bowls (or maybe a little bit extra for yourself).
10. To serve, place equal portions of cooked spaghetti into four serving bowls. Spoon equal amounts of Bolognese sauce over each portion and sprinkle with finely grated parmesan.

I also like to add tinned sweet corn into the Bolognese. Other vegetable ideas for the dish include courgettes, carrots or even peas. Spaghetti Bolognese is easy to make at home and can be more tasty and satisfying than eating the same dish in an expensive restaurant with commercial restaurant insurance.

Chicken Delicious

This dish has a story.  Here is my co-author, Lillian Mort's portion of the story.

When our sister was ill, my sister, Lorretta, brought dinner to us (I was there helping to care for my sister and, when Lorretta brought dinner, she did the whole thing from salad, to entree, to home made rolls and to dessert!). This time, the entree was Chicken Delicious and it stood up to its name.  Later, after I came home, I added Water Chestnuts and, sometimes, thinly sliced green onions, to her recipe and have been making it ever since.  It's always a hit with shut-ins from church, too.  Sometimes, I make two smaller casseroles and freeze one before baking for a meal on another day.

Now for my part of the story.  When I went to FL for the release party of our cookbook Think With Your Taste Buds - Desserts, Lillian cooked this dish.  It's such a simple recipe that required very little preparation time, giving us more time to spend together just talking.  I really enjoyed the dish so I copied down the recipe and decided to make it myself.  But...I decided to add one more ingredient.  Lillian had added the water chestnuts giving it an extra texture so I added the cheese.

You can bet this recipe will be in our next book Think With Your Taste Buds - Meats.  In the meantime, make it our own recipe by adding your own ingredients.  Find the full recipe by going to Martha's Recipe Cabinet

Italian Sausage Patties over Spaghetti

This one is so simple you'll wonder why you didn't think of it yourself...maybe you did.  I used 1/2 lb of Italian Sausage and 1/2 lb. of lean ground beef.  Mix the two together and form into patties.  The number of patties will depend on the size you make them.  I made 5 out of mine and pressed them thin.  In a large fry pan fry on med. heat until done.  I covered mine to make sure they cooked through without browning.  Remove from pan.  Pour off drippings.  I even wiped my pan out to get out as much grease as possible.  Place patties back into your pan in a single layer.  Top with a heafty amount of cheese.  I used an Italian blend.  Spoon a jar of your favorite spaghetti sauce over your patties and cheese.  Cut heat down to medium and cover.  Cook until cheese melts.  Serve over spaghetti noodles.

These are SOOOO good.  Changes can include adding mushrooms, bell peppers, black olives, etc.

Ground Beef Stuffed Shells

For this dish I used a cheese blend of cheddar and Monterey Jack.  You can use any cheese that you like.  The seasoning I used was an herb and garlic blend.  Think With Your Taste Buds and use whatever you really enjoy on your meats.  You can also leave out the soup and cover with a jar of your favorite spaghetti sauce for a totally different taste and dish.  See the full recipe by going to Martha's Recipe Cabinet

Potato Chip Chicken

I found a recipe for chicken crusted with cheese crackers and couldn't wait to give it a try.  It turned out that I was out of cheese crackers so I did my usual - I decided to Think With My Taste Buds and came up with this recipe.  This does have cheese in the crust so changes can be in the cheese flavor.  Pepper Jack would be wonderful and give it a touch of heat or you can increase the amount of onions and add more flavor.

Lima Bean Soup

With the weather suddenly going from the 70s to the 30s I decided it was time for some body warming soup.  One of the men I work with cooked some lima beans and brought a bowl to me at work.  They were delicious but reminded me more of a soup than just a dish.  He told me what his ingredients were but I didn't write them down.  So, I again decided to Think With My Taste Buds and came up with my version of Lima Bean Soup.  It didn't turn out quite like his limas but it sure turned out delicious.  See my full recipe by going to Martha's Recipe Cabinet.

Cabbage Rolls

This dish is so good.  The original recipe called for 2 egg whites as well as the 2 whole eggs, I left them out.  It called for basil and dill which I also left out.  Also, the cheese in the original recipe was cheddar, I wanted a little heat so I used Pepper Jack which gave this a wonderful taste!  I just decided to "Think With My Taste Buds."
See the full recipe by going to Martha's Recipe Cabinet

Ground Beef Balls

One night this week I was trying to come up with something different to do with ground beef.  Then it hit me.  I like sausage balls, why not make ground beef balls.  This is what I did.

1 lb extra lean ground beef, browned and drained
1 Tbsp. dried onions
1 1/2 cups shredded cheese (I used Mexican blend)
1 1/2 cups biscuit mix

Preheat oven to 350 degrees.  Mix all ingredients together.  Form in to golf ball size balls.  Bake 20-25 minutes.  I made up a little white milk gravy to serve over mine.  They sure are good!  Makes about 12-15 balls.