Monthly Archives: January 2012

I have a story for you guys!

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Is everyone sitting down?  Get nice and comfy!

 

So, true story.

These guys are awesome.

 

 

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Buffalo Chicken Grilled Cheese Sandwich

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Oh yea baby. It’s that good. And so easy!

Baked chicken breast, shredded
Small handful of shredded cheese. (Probably about 1/2 cup) I used Mexican Cheese. Use what suits your fancy.
Couple tablespoons of creamy blue cheese dressing. Just enough to hold everything together.
Franks hot sauce to your tasted (I used about 2 tablespoons.)

I added some minced onion and celery to mine. The husband is “allergic” (not even a little bit) so his lacked these tasty additions.

Butter up some bread, plop on some goodness and grill away!

Original recipe: http://www.closetcooking.com/2011/08/buffalo-chicken-grilled-cheese-sandwich.html

Hey Readers, I need a favor!

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I entered the following photo of my daughter into a contest with a photographer. I’d really appreciate if you took a moment to vote for her!

You can find “EIEIO Photography” on Facebook, like the fan page and then like Stella’s photo- that counts as the vote!

Or you can visit the blog: gorgeousbyeieio.blogspot.com and comment with the number of Stella’s photo.

 

Thank you so much!

Easy Roasted Garlic

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It’s such a simple thing that adds such awesome flavor to just about anything!

Preheat oven to 400.

Peel off flaky paper off the outside of the garlic, but leave the cloves attached. Trim off the top of the head of garlic and place on some tin foil.

Drizzle with olive oil. You could even get fancy and throw in some extra herbs or spices, depending on your game plan for the garlic.

Seal up foil.

And pop that sucker in the oven for 30-35 minutes, or until the cloves are nice and soft.

Let cool and squeeze out the cloves.

They should really ooze right out.

I used this particular head of garlic to make some Roasted Garlic Flaky Biscuits  by For the Love of Cooking to serve with the big ‘ol pot of chili I had made up.

I just plopped the garlic in and broke it up with the whisk. The biscuits were a huge hit.

And as usual she was a huge helper.

Toddler Approved “Sugar Free” Cookies

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Thanks to my father who provides my kid with a ginger snap or 3 every.single.time.we.see.him she now has an obsession with cookies. I recently discovered that if I puree vegetables and tell my daughter it’s dip she has no problem chowing down- with just a spoon nonetheless- and asking for more. So along those lines I set out to find a cookie substitute we would both be pleased with.

A girlfriend recommended this recipe for No Sugar Oat Drops. Below is my version. I chose my ingredients based off of what I already had, but am anxious to try some more variations.

Now, I say “no sugar” because aside from the obvious sugar in the fruit, the coconut I used was sweetened.

1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 cup whole wheat flour
1/2 cup mixed nuts, finely chopped (I used a mix of walnuts and almonds)
1 cup dried fruit (I used 1/2 chopped dried prunes, and 1/2 raisins)
3 ripe bananas, mashed
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract

Preheat oven to 350F. Line baking sheet with parchment paper.

Mix the oats, coconut flakes, salt and seasonings of your choice together.

Toddlers are fantastic helpers for this.

I gave the nuts a good whirl in the food processor to make sure they were toddler friendly before mixing those in as well.

Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches. Because I used prunes mine got pretty clumpy. Once I broke the clubs up with my fingers I gave the whole thing a few whirls in the food processor, too.

Dump the mixture back into the original bowl and mix the bananas, oil and vanilla until smooth.

Pour wet ingredients over dry ingredients,

and stir until well combined.

Bonus of no eggs? She can nom on all the batter she wants!

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown. My oven tends to run hot so I started at 17 minutes. I think I could have gone a little less.

Now the true test: Will the toddler eat them?

Success!

The Perfect Sunday

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Mimosas and eggs benedict? It doesn’t get much better.

That’s one perfect poached egg. How’d I do it? My mom got me the Calphalon Simply Calphalon Nonstick Egg Poacher for Christmas. Four minutes later and I have the perfect egg that doesn’t get my English muffin all soggy.

She snagged it at an outlet. I don’t know that I’d recommend paying 70 bucks for it but if you see it on sale, by all means snatch it up!