Ok, I haven't been doing my best with blogging lately. Our good friends, the Hagen's were in town for almost a week, and I just didn't bother with blogging. Then this past weekend my mom, sibs, aunt and cousins went on a road trip to Louisiana for my mom's cousin's wedding. I didn't want to waste my 3G network on my iPhone, so once again, I didn't bother with blogging. So, this week's addiction is being posted on a Wednesday.
As of late, I have been hooked on cooking. Like the other weekend. I was in the mood to bake... so what did I do? I went to the store, bought stuff to make a cheesecake, came back home, and made a cheesecake.
I just really enjoy being in the kitchen. Now, I'm not the best. There have been plenty of ups and downs. Like last weekend, when the Hagen's were here, I made another cheesecake. Well, something happened and we had to throw it away. So sad! But dispite the heartaches, I really enjoy it.
April 27, 2011
April 20, 2011
Floss
How many times as kid did you hear your parents tell you to floss your teeth? I heard it quite often, but never really obeyed. When my two front teeth broke a age 12, I was obsessed with taking care of my teeth. Then at age 16 when I got my braces, same thing, obsessed with taking care of my teeth. Since braces free, I have not flossed.
Well, with cleaning things out because of moving, I found tons of floss from various ortho and dentist appointments. So, I've been flossing again... But not only that, I look forward to flossing before bed. My teeth feel squeak clean, and I love it!... My addiction
Well, with cleaning things out because of moving, I found tons of floss from various ortho and dentist appointments. So, I've been flossing again... But not only that, I look forward to flossing before bed. My teeth feel squeak clean, and I love it!... My addiction
April 16, 2011
Strawberry Mango Smoothie
Thursday, I made Strawberry Mango Smoothie from my smoothie book.
Combine:
- 2 cups fresh or frozen strawberries (I used fresh)
- 1 cup fresh or frozen mango slices (I used frozen)
- 3/4 cup apricot juice
- 1 to 3 ice cubes
*I could not find apricot juice, so I used pineapple instead.
Once everything is smooth, add 3 ice cubes if using fresh fruit and 1 to 2 ice cubes if using frozen fruit. Then process until smooth. Serve immediately.
Bon appetit!
(Sorry, no picture)
Combine:
- 2 cups fresh or frozen strawberries (I used fresh)
- 1 cup fresh or frozen mango slices (I used frozen)
- 3/4 cup apricot juice
- 1 to 3 ice cubes
*I could not find apricot juice, so I used pineapple instead.
Once everything is smooth, add 3 ice cubes if using fresh fruit and 1 to 2 ice cubes if using frozen fruit. Then process until smooth. Serve immediately.
Bon appetit!
(Sorry, no picture)
Kiwi Strawberry Smoothie
From my new smoothie cookbook, I made the Kiwi Strawberry Smoothie.
In your smoothie maker or blender, add:
- 2 kiwi, peeled and sliced
- 1 cup frozen unsweetened strawberries
- 1 container (6oz) low-fat strawberry yogert
- 1/2 cup low-fat milk
- 2 Tbs honey
*I did not have enough frozen strawberries, so I used fresh. Which worked just as good.
*We did not have strawberry yogert, so I used vanilla. That too worked just as well.
This was very tart, but very good. D and Lil, loved it!
Bon appetit!
(Sorry, forgot to take picture.)
In your smoothie maker or blender, add:
- 2 kiwi, peeled and sliced
- 1 cup frozen unsweetened strawberries
- 1 container (6oz) low-fat strawberry yogert
- 1/2 cup low-fat milk
- 2 Tbs honey
*I did not have enough frozen strawberries, so I used fresh. Which worked just as good.
*We did not have strawberry yogert, so I used vanilla. That too worked just as well.
This was very tart, but very good. D and Lil, loved it!
Bon appetit!
(Sorry, forgot to take picture.)
Garlicky Baked Chicken Breasts
For this past Tuesday's meal, I made Chicago Bears' Tight End, Desmond Clark's Garlicky Baked Chicken Breasts.
You need:
- 2 whole boneless chicken breasts, with skin
- 4 garlic cloves, minced
- 3 Tbs olive oil
- 3/4 tsp garlic salt, or to taste
- 3/4 tsp seasoned salt, or to taste
- 1 onion, finely chopped
- 1 cup low-sodium chicken broth
- 2 Tbs chopped fresh parsley
*I bought skinless chicken, cuz that's what was on sale, and it worked just fine.
*I also did 5 more chicken breasts rather than 2.
Carefully loosen the skin of the chicken breasts with your fingers. Put the garlic under the skin and work it in, massage with your hands to fully incorporate the garlic. Set aside for 20 minutes at room temperature or cover and refrigerate overnight.
Preheat the over to 350 degrees. Then brush the chicken wiht oil and sprinkle with both salts. Place the chicken skin side up in a baking dish large enough to fit the chicken comfortably. Sprinkle the onion around the chicken and add the broth. Bake, basting occasionally, untill golden brown and cooked through, about 45 minutes.
Reheat juices in a sause pan over high heat.
Place the chicken over rice, and then sprinkle with parsley.
Along with the rice, I had broccoli and fresh fernch bread. And not only did the big people like it, the kiddies also enjoyed it!
Thank you to Diego for helping with this meal!!! Love ya, bud!
Bon appetit!
You need:
- 2 whole boneless chicken breasts, with skin
- 4 garlic cloves, minced
- 3 Tbs olive oil
- 3/4 tsp garlic salt, or to taste
- 3/4 tsp seasoned salt, or to taste
- 1 onion, finely chopped
- 1 cup low-sodium chicken broth
- 2 Tbs chopped fresh parsley
*I bought skinless chicken, cuz that's what was on sale, and it worked just fine.
*I also did 5 more chicken breasts rather than 2.
Carefully loosen the skin of the chicken breasts with your fingers. Put the garlic under the skin and work it in, massage with your hands to fully incorporate the garlic. Set aside for 20 minutes at room temperature or cover and refrigerate overnight.
Preheat the over to 350 degrees. Then brush the chicken wiht oil and sprinkle with both salts. Place the chicken skin side up in a baking dish large enough to fit the chicken comfortably. Sprinkle the onion around the chicken and add the broth. Bake, basting occasionally, untill golden brown and cooked through, about 45 minutes.
Reheat juices in a sause pan over high heat.
Place the chicken over rice, and then sprinkle with parsley.
Along with the rice, I had broccoli and fresh fernch bread. And not only did the big people like it, the kiddies also enjoyed it!
Thank you to Diego for helping with this meal!!! Love ya, bud!
Bon appetit!
Lemon Cheesecake
Last Saturday, April 09, I was in the mood to cook something. So what did I do? I went to the store, and bought things to make Lemon Cheesecake. My mom and big sister, Becca, send me emails with recipies. Which I love receiving! And this was one that my mom had sent me.
It calls for:
- 2 packages (8oz each) cream cheese, softened
- 3/4 cup sugar
- 3 containers (3.5 oz each) lemon pudding
- 1/2 cup sour cream
- 3 eggs
- 2 cups frozen whipped topping
*for the whipped topping, I just bought a can of whipped cream rather than the frozen kind.
*It also gives the ingredients to make the crust, but I took the easy route and bought a box.
First, make the pudding according to the directions on the box. Once that is done, mix together the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightley when moved. Turn oven off, open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rake 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving.
Bon appetit!
It calls for:
- 2 packages (8oz each) cream cheese, softened
- 3/4 cup sugar
- 3 containers (3.5 oz each) lemon pudding
- 1/2 cup sour cream
- 3 eggs
- 2 cups frozen whipped topping
*for the whipped topping, I just bought a can of whipped cream rather than the frozen kind.
*It also gives the ingredients to make the crust, but I took the easy route and bought a box.
First, make the pudding according to the directions on the box. Once that is done, mix together the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightley when moved. Turn oven off, open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rake 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving.
Bon appetit!
April 15, 2011
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