Saturday, February 2, 2008

Mamma's Mexican Chili

My Mom use to make this for us all the time it's so good, well she can make it better than me. i will have to work on it. I emailed her for the recipe the other day and she emails me back and says make chili and thicken it with rice, melt cheese on top and serve with chips. We use to eat it with Doritos all the time but tortilla chips is good too. There isn't really a recipe other than what i stated so give it a try. Make it in a deep frying pan is what she always use to do... Hope you like it, ENJOY!

Recipe Exchange; Feb 08

So I decided to jump on the bandwagon on the nest's whats for dinner board and join the recipe exhange this month was "healthy" food recipes or at least what one thinks is healthy. So i have recieved this wonderful Pineapple upsidedown cake, recipe courtesy of Martha Stewart. Unknown who submitted it for the exchange.

Serves 8
1/3 cup vegetable oil, such as safflower, plus more for pan
1 cup packed light-brown sugar
1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
1 cup all-purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction.
In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper

I used Olive Oil instead of vegetable oil,
3/4 Cup Light Vanilla Yogurt instead of buttermilk

three bean chili with Vegetables.

This is the second time i have made this recipe, I will have to admit it was better the 1st time. but all well still good. I got the recipe from cooking light
I just take all the ingrediants and throw it in the crock pot and just let it warm up, on low only takes a couple of hours. I dont believe that i drained the beans the first time around and didn't add very much water this time i drained the beans and it didnt taste as good. I use fresh tomatoes unstead of canned tomatoes. I dont measure my veggies I just put more of my favorites in. Hope you like it...

Homemade English Muffins

We were at the grocery store one day looking at the Sodium left in English Muffins and I told Brad I would make him some so i took on the Challenge today. This is the first bread recipe i have ever made, it was so much fun and so EASY. It made like 22 english muffins. I got the recipe from Allrecipes
I used more wheat flour than white b/c i wanted them to be "Healthier" I cooked them in a PAM sprayed frying pan on med heat b/c that is all that i had and it worked perfect. took a little longer. hope you enjoy them. (Click on allrecipes to get the recipe)