simply jess

keepin it real since 1985

Posts tagged recipe

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Yesterday on my way home from work, I had a craving for lemon cookies.
It cracks me up when that happens. When, all of a sudden, out of nowhere, you get a craving for something VERY specific and obscure. It happens to me with weird things like shrimp cocktail, Popeyes biscuits, hard-boiled eggs, guacamole, those monstrous sour pickles you buy at baseball games… I usually end up not giving in, but last night I needed a lemon cookie.
Here’s the recipe I used from Tidy Mom (makes 3 dozen):
Ingredients:
1 box Lemon Cake Mix
1- 8 oz container Cool Whip Free
1 egg
1/3 cup powdered sugar (for rolling)
Directions:
Preheat oven to 350°
In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky.
Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat.
Place on parchment lined cookie sheet and bake for 10-12 minutes

Yesterday on my way home from work, I had a craving for lemon cookies.

It cracks me up when that happens. When, all of a sudden, out of nowhere, you get a craving for something VERY specific and obscure. It happens to me with weird things like shrimp cocktail, Popeyes biscuits, hard-boiled eggs, guacamole, those monstrous sour pickles you buy at baseball games… I usually end up not giving in, but last night I needed a lemon cookie.

Here’s the recipe I used from Tidy Mom (makes 3 dozen):

Ingredients:

  • 1 box Lemon Cake Mix
  • 1- 8 oz container Cool Whip Free
  • 1 egg
  • 1/3 cup powdered sugar (for rolling)

Directions:

  1. Preheat oven to 350°
  2. In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky.
  3. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat.
  4. Place on parchment lined cookie sheet and bake for 10-12 minutes

Filed under lemon cookies recipes recipe

24 notes

I have a new-found love for brussels sprouts.
Weird, I know. I think it was boredom with my usual broccoli-cauliflower-asparagus rotation coupled with a life changing dish I recently had at Ardeo (crispy brussels sprouts with pistachios, apricots and yogurt) that did it. In any case, thought I’d share a particularly-delicious recipe I found on Closet Cooking. The tang of the apple cider vinegar with the sweetness of the maple syrup and spiciness of the mustard makes for an amazing blend of flavors! 
Maple Dijon Roasted Brussels Sprouts
Ingredients:
2 pounds brussels sprouts (trimmed and halved)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon grainy mustard
1 small clove garlic (grated)
salt and pepper to taste
1/4 cup almond slices (toasted)
Directions:
Preheat the oven to 400°F.
Toss the brussels sprouts in the oil along with the salt and pepper.
Arrange the brussels sprouts in a single layer on a baking sheet.
Bake the brussels sprouts for 30 minutes, be sure to flip them half way through.
Whisk together the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
Toss the brussels sprouts and almonds in the maple dijon vinaigrette. Makes 4 servings.

I have a new-found love for brussels sprouts.

Weird, I know. I think it was boredom with my usual broccoli-cauliflower-asparagus rotation coupled with a life changing dish I recently had at Ardeo (crispy brussels sprouts with pistachios, apricots and yogurt) that did it. In any case, thought I’d share a particularly-delicious recipe I found on Closet Cooking. The tang of the apple cider vinegar with the sweetness of the maple syrup and spiciness of the mustard makes for an amazing blend of flavors!

Maple Dijon Roasted Brussels Sprouts

Ingredients:

  • 2 pounds brussels sprouts (trimmed and halved)
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1 tablespoon grainy mustard
  • 1 small clove garlic (grated)
  • salt and pepper to taste
  • 1/4 cup almond slices (toasted)

Directions:

  1. Preheat the oven to 400°F.
  2. Toss the brussels sprouts in the oil along with the salt and pepper.
  3. Arrange the brussels sprouts in a single layer on a baking sheet.
  4. Bake the brussels sprouts for 30 minutes, be sure to flip them half way through.
  5. Whisk together the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
  6. Toss the brussels sprouts and almonds in the maple dijon vinaigrette. Makes 4 servings.

Filed under brussels sprouts recipes recipe

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Tonight’s Dinner: Watermelon, Arugula and Feta Salad
This  is one of my all-time favorite salads. I love the combination of tangy  feta, peppery arugula, and refreshing balsamic-soaked watermelon. It’s  delicious and perfect for a hot summer evening. Do yourself (and your friends/family/loved ones) a favor and  MAKE THIS.
Ingredients:
3 cups seedless watermelon, cubed and chilled
1/2 cup crumbled feta
7 oz arugula
1/4 small red onion, sliced very thin
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
kosher salt and fresh pepper
Directions: Wash arugula and dry well. In a large bowl whisk vinegar, olive oil, salt and pepper. Toss with the remaining ingredients and serve. Makes 4 servings.
(recipe via Skinny Taste)

Tonight’s Dinner: Watermelon, Arugula and Feta Salad

This is one of my all-time favorite salads. I love the combination of tangy feta, peppery arugula, and refreshing balsamic-soaked watermelon. It’s delicious and perfect for a hot summer evening. Do yourself (and your friends/family/loved ones) a favor and MAKE THIS.

Ingredients:

  • 3 cups seedless watermelon, cubed and chilled
  • 1/2 cup crumbled feta
  • 7 oz arugula
  • 1/4 small red onion, sliced very thin
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • kosher salt and fresh pepper

Directions:

Wash arugula and dry well. In a large bowl whisk vinegar, olive oil, salt and pepper. Toss with the remaining ingredients and serve. Makes 4 servings.

(recipe via Skinny Taste)

Filed under recipe dinner salad

256 notes

Rosé Sangria Recipe
Per request, here is my favorite sangria recipe. I’ve tried making all different kinds of variations - white, red, rosé, fruity, dry, sparkling - but this one right here is definitely the most delicious and refreshing. It’s so yummy for summer. 
Ingredients:
2  bottles of rosé wine (Try Mulderbosch or Bastianich, both under $15)
1 cup   white rum (or Sprite to cut down the alcohol)
1/3 cup   Grand Marnier
1/2 cup   orange juice
1/3 cup  sugar (or Splenda)
 1 cup  sliced strawberries
2  peaches, thinly sliced
1  lemon, thinly sliced, seeds removed
1 lime, thinly sliced 
Handful  of blueberries
Handful  of raspberries
Instructions:
Combine  all ingredients except fruit in a large pitcher. Stir until sugar is   dissolved. Add fruit, refrigerate for at least 2-3 hours. Enjoy!

Rosé Sangria Recipe

Per request, here is my favorite sangria recipe. I’ve tried making all different kinds of variations - white, red, rosé, fruity, dry, sparkling - but this one right here is definitely the most delicious and refreshing. It’s so yummy for summer.

Ingredients:

  • 2 bottles of rosé wine (Try Mulderbosch or Bastianich, both under $15)
  • 1 cup white rum (or Sprite to cut down the alcohol)
  • 1/3 cup Grand Marnier
  • 1/2 cup orange juice
  • 1/3 cup sugar (or Splenda)
  • 1 cup sliced strawberries
  • 2 peaches, thinly sliced
  • 1 lemon, thinly sliced, seeds removed
  • 1 lime, thinly sliced
  • Handful of blueberries
  • Handful of raspberries

Instructions:

Combine all ingredients except fruit in a large pitcher. Stir until sugar is dissolved. Add fruit, refrigerate for at least 2-3 hours. Enjoy!

Filed under sangria recipe

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Because he deserves it and I’m feeling a little adventurous, I’m making a delicious Mexican dinner for my numero uno señor tonight.
On the menu? Grilled flank steak, salad and this fiesta lime rice!

Because he deserves it and I’m feeling a little adventurous, I’m making a delicious Mexican dinner for my numero uno señor tonight.

On the menu? Grilled flank steak, salad and this fiesta lime rice!

Filed under dinner recipe

42 notes

I’ve never made jello shots before. Ever.
I’m not saying I haven’t consumed my fair share over the years (la la la), just that I wouldn’t really know what to do if someone tasked me to prepare a delicious batch of jello shots. Luckily, my friend Ian, who claims to have mastered the art, gave me his favorite recipe to try out.
How To Create The Perfect Jello Shot
What You’ll Need:
2 (3 oz) Jello packets
1 cup chilled vodka or flavored vodka 
1 cup chilled gatorade 
2 cups water
large saucepan
medium heatproof bowl
20 (2 oz) plastic cups/condiment containers (like these)
Directions:
Bring water to a boil in a small saucepan.
Pour jello into a medium heatproof bowl and add the boiling water. Stir until jello is fully dissolved and clear (about 2 mins).
Add the chilled gatorade and stir.
Add the chilled vodka and stir.
Pour mixture into cups/containers and chill in fridge for 4-6 hours or until set.
The flavor combo possibilities are endless, but Ian recommends trying 1) blue razz jello, blue gatorade, berry vodka, 2) strawberry jello, fruit punch gatorade, berry or straight vodka, 3) triple orange, 4) 1 mixed fruit jello, 1 strawberry jello, orange gatorade, orange vodka or 5) 1 lemon jello, 1 lime jello, yellow or green gatorade, lemon or lime vodka

I’ve never made jello shots before. Ever.

I’m not saying I haven’t consumed my fair share over the years (la la la), just that I wouldn’t really know what to do if someone tasked me to prepare a delicious batch of jello shots. Luckily, my friend Ian, who claims to have mastered the art, gave me his favorite recipe to try out.

How To Create The Perfect Jello Shot

What You’ll Need:

  • 2 (3 oz) Jello packets
  • 1 cup chilled vodka or flavored vodka 
  • 1 cup chilled gatorade
  • 2 cups water
  • large saucepan
  • medium heatproof bowl
  • 20 (2 oz) plastic cups/condiment containers (like these)

Directions:

  1. Bring water to a boil in a small saucepan.
  2. Pour jello into a medium heatproof bowl and add the boiling water. Stir until jello is fully dissolved and clear (about 2 mins).
  3. Add the chilled gatorade and stir.
  4. Add the chilled vodka and stir.
  5. Pour mixture into cups/containers and chill in fridge for 4-6 hours or until set.

The flavor combo possibilities are endless, but Ian recommends trying 1) blue razz jello, blue gatorade, berry vodka, 2) strawberry jello, fruit punch gatorade, berry or straight vodka, 3) triple orange, 4) 1 mixed fruit jello, 1 strawberry jello, orange gatorade, orange vodka or 5) 1 lemon jello, 1 lime jello, yellow or green gatorade, lemon or lime vodka

Filed under jello shots recipe

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What to do with overly ripe bananas? Make ‘nanner bread, of course!
We made two loaves last night, one using the traditional recipe and another with some added cinnamon and cloves. Both came out with the perfect amount of… moistness. (ugh I HATE the m-word, but there’s no other way to describe it) Key ingredient in this recipe is buttermilk.
Ingredients:
 2 eggs, beaten
1 cup mashed bananas (about 2 ripe bananas)
 1/3 cup buttermilk
1/2 cup vegetable oil
1 1/2 cups white sugar
 1 3/4 cups all-purpose flour
1/2 teaspoon salt
 1 teaspoon baking soda
 2 teaspoons cinnamon (optional)
1/2 teaspoon ground cloves (optional)
Directions
 Preheat oven to 325 degrees. Spray one (or two) 9x5 inch loaf pan(s) with non-stick spray coating. 
 Blend together the eggs, bananas, buttermilk and oil.
 Sift together the sugar, flour, salt, baking soda and optional cinnamon/cloves. Add to banana mixture. Mix well. 
 Pour mixture into prepared loaf pan(s) and bake 1 hour 5 minutes or until a toothpick inserted in the center comes out clean.

What to do with overly ripe bananas? Make ‘nanner bread, of course!

We made two loaves last night, one using the traditional recipe and another with some added cinnamon and cloves. Both came out with the perfect amount of… moistness. (ugh I HATE the m-word, but there’s no other way to describe it) Key ingredient in this recipe is buttermilk.

Ingredients:

  • 2 eggs, beaten
  • 1 cup mashed bananas (about 2 ripe bananas)
  • 1/3 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon (optional)
  • 1/2 teaspoon ground cloves (optional)

Directions

  1. Preheat oven to 325 degrees. Spray one (or two) 9x5 inch loaf pan(s) with non-stick spray coating.
  2. Blend together the eggs, bananas, buttermilk and oil.
  3. Sift together the sugar, flour, salt, baking soda and optional cinnamon/cloves. Add to banana mixture. Mix well.
  4. Pour mixture into prepared loaf pan(s) and bake 1 hour 5 minutes or until a toothpick inserted in the center comes out clean.

Filed under banana bread recipe

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Steamed Cauliflower with Curry Butter and Toasted Almonds
This recipe from Pinch My Salt sounds and looks amazing.
Ingredients:
1 medium head of cauliflower, about 2 pounds
4 tablespoons butter 
1 shallot, peeled and finely diced (can use 1/2 a small onion)
2 teaspoons curry powder 
3 tablespoons fresh-squeezed lemon juice
1 teaspoon honey
3-4 tablespoons minced fresh cilantro leaves
1/2 cup slivered almonds, toasted**
salt, to taste
Directions:
Rinse cauliflower under cold water and cut into small florets. Steam  =in a basket over boiling water for 5-8 minutes, or until  just tender.   Remove the cauliflower to a plate or bowl and set aside.
Melt butter in a large skillet or saute pan over medium heat. Add  shallot and cook, stirring, until softened. Add curry powder and stir  for another 30 seconds.
Stir in lemon juice, cilantro, and honey. Add steamed cauliflower and almonds and toss until well combined and  heated through. Season to taste with salt.
Serve over steamed white or brown rice or alone, as a side dish.

Steamed Cauliflower with Curry Butter and Toasted Almonds

This recipe from Pinch My Salt sounds and looks amazing.

Ingredients:

  • 1 medium head of cauliflower, about 2 pounds
  • 4 tablespoons butter
  • 1 shallot, peeled and finely diced (can use 1/2 a small onion)
  • 2 teaspoons curry powder
  • 3 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon honey
  • 3-4 tablespoons minced fresh cilantro leaves
  • 1/2 cup slivered almonds, toasted**
  • salt, to taste

Directions:

  1. Rinse cauliflower under cold water and cut into small florets. Steam  =in a basket over boiling water for 5-8 minutes, or until just tender.  Remove the cauliflower to a plate or bowl and set aside.
  2. Melt butter in a large skillet or saute pan over medium heat. Add shallot and cook, stirring, until softened. Add curry powder and stir for another 30 seconds.
  3. Stir in lemon juice, cilantro, and honey. Add steamed cauliflower and almonds and toss until well combined and heated through. Season to taste with salt.
  4. Serve over steamed white or brown rice or alone, as a side dish.

Filed under recipe

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Andrew and I are hosting a little dinner party tonight, which gives us the perfect excuse to finally try out Smitten Kitchen’s Mushroom Lasagna.
Doesn’t it look delicious? I’ve been eyeing the recipe since she posted it back in October. Yum. I’ll let ya’ll know how it turns out!

Andrew and I are hosting a little dinner party tonight, which gives us the perfect excuse to finally try out Smitten Kitchen’s Mushroom Lasagna.

Doesn’t it look delicious? I’ve been eyeing the recipe since she posted it back in October. Yum. I’ll let ya’ll know how it turns out!

Filed under recipe mushroom lasagne

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Trying to decide which film-inspired snack I want to take to my girlfriend’s Oscars watching party this Sunday. Here’s what I’ve narrowed it down to:
Paula Deen’s Cheesy Shrimp on Grits Toast (inspired by True Grit)
Smitten Kitchen’s Black and White Cookies (inspired by Black Swan)
Martha Stewart’s Gooey Dream Bars (inspired by Inception)
Country Living’s Mini Chicken Pizettes (inspired by Social Network)
What do you guys think??

Trying to decide which film-inspired snack I want to take to my girlfriend’s Oscars watching party this Sunday. Here’s what I’ve narrowed it down to:

  1. Paula Deen’s Cheesy Shrimp on Grits Toast (inspired by True Grit)
  2. Smitten Kitchen’s Black and White Cookies (inspired by Black Swan)
  3. Martha Stewart’s Gooey Dream Bars (inspired by Inception)
  4. Country Living’s Mini Chicken Pizettes (inspired by Social Network)

What do you guys think??

Filed under oscars recipe

305 notes

Comfort Food Spin: Baked Cauliflower Mac & Cheese

nutritionista:

I love mac & cheese, but I just can’t get down with all that pasta. After the success (and deliciousness) of the Cauliflower and Ham Gratin, I knew I had to put cauliflower to use in a take on mac & cheese.

Yes, this is the real thing. I cut mine up before I got a chance to snap a pic.

To make my cauliflower version, I used Alton Brown’s recipe, but tweaked it. I think my version is superior because the addition of spinach and chicken sausage make it a heartier, protein-rich dish. Oh, and it’s gluten-free! See below for my changes:

You’ll need (makes ~6-8 servings):

  • 1/2 pound elbow macaroni 2 heads cauliflower, cut into bite-sized pieces
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk 2 cups half and half mixed with cream
  • 1/2 cup 1 yellow onion, finely diced
  • bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces 2ish cups sharp cheddar, shredded, 1ish cup Monterey Jack
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • Add: 4-5 cups baby spinach
  • Add: 1 package (5 links) pre-cooked roasted garlic chicken sausage, sliced
  • Add to taste: crushed red pepper, basil, oregano

Topping:

  • 3 tablespoons butter
  • 1 cup panko bread crumbs 1 cup almond meal seasoned with salt, pepper, and crushed red pepper

Make it:

This is where Alton and I totally diverge, so I’ll just give you my method.

Combine the cauliflower, sausage, and spinach in a large bowl. Then, melt butter in a large sauce pan. Stir in the onion, half and half/cream, bay leaf, and paprika. Simmer for 5 minutes. Remove the bay leaf and stir in 3/4 of the cheese. Keep stirring until the cheese melts. Season well with salt, pepper, etc.

Add the cauliflower, sausage, and spinach to the sauce and coat well, then pour into a large casserole dish. Top with remaining cheese and then sprinkle with almond meal. You could use Alton’s method of tossing the almond meal in butter before you add it, but I didn’t think the dish needed more richness.

Cover the casserole dish with foil and bake for 25-30 minutes (covered), then another 10-15 minutes uncovered, or until the cauliflower is tender.

Just printed this out for my handy dandy recipe binder -  Thanks, Leah!

(Source: yourhealthista)

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