Candy Corn Waffles

Here’s a cute little treat you can make your kids for a fun breakfast. It was actually really easy to do, although I would recommend using a squeeze bottle. I just used a spoon and while that was fine, I could see where putting the batter in a squeeze bottle would be much easier.
 

Also, thankfully these cuties don’t taste like candy corn, because that stuff is disgusting. Even if I did like it, it’s hard to imagine what it would taste like in a waffle!

All you need to do is mix up a batch of your preferred waffle mix, whether it’s store bought or homemade. I would suggest not using a whole grain recipe since you need the tip of the waffle to be really pale and whole grain batters tend to be too brown.

Once the batter is mixed up, divide it into three bowls. Leave one plain, add yellow food coloring to one, and yellow and a little red to make orange to the third bowl. I made the batters a bit brighter than I thought I’d need because the color will dull slightly when baked.

 

Set your round waffle iron on a slightly lower setting. You just want to cook these through, not brown them. My first waffle was too dark, so I turned the heat down and it was perfect.

Starting on the outside, do out an outer layer of yellow, then a layer of orange followed by filling in the middle with the plain. Close the waffle iron and cook until just done. It’ll look like a target, but when you separate into triangles they will look like little candy corns!


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Soft Pumpkin Spice Cookies 

Call it basic if you want, but I love the wonderful Fall goodness that comes from the pumpkin spice flavor. Plus, the aroma that fills your house while you are baking anything with cinnamon and nutmeg is hard to beat. 

My mom came over for dinner the other night and I know she’s a fan of pumpkin as well, so I whipped up a batch of these cookies. I pretty much wanted to see what would happen if I added pumpkin and spices to a regular sugar cookie recipe. These turned out so soft and pillowy with a great Fall flavor anyone would love. 

Soft Pumpkin Spice Cookies

3 1/4 cups all purpose flour

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg, freshly grated if possible

1/4 teaspoon allspice

1 cup unsalted butter, softened 

2/3 cup granulated sugar

1/3 cup brown sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon caramel extract (optional)

1/2 cup (canned) pumpkin puree
In a large bowl bowl, add flour, baking powder and spices. Stir with whisk to combine.

In the bowl of an electric mixer, beat the butter and sugars until smooth and fluffy.

Add egg, vanilla, caramel (if using), and pumpkin and beat to combine.
Scrap down the sides of your bowl with a spatula.
While the mixer is running on low, add the flour mixture, slowly.
Mix until all of the flour is incorporated, and the mixture begins to ball up and pull away from the sides of the bowl.

Wrap dough in plastic wrap and place in the refrigerator for about 30 minutes.

When the dough has chilled, knead the dough on a lightly floured surface into a ball. Pull off about pieces of dough and roll into balls. I used about 2” balls and pressed them with a cookie press. You could do whatever size you want to make your cookies. If you don’t have a press, you can always flatten the dough balls with the bottom of a glass. 

Bake cookies in a pre-heated, 350*F oven, on ungreased baking sheets 9-11 minutes, depending on the size of the cookies.

Prosciutto Wrapped Chicken with Sage and Apples

Fall in SoCal is a finicky thing. It usually takes awhile to actually start feeling the cooler weather. Sometimes that’s October and sometimes that’s December. Usually, it begins as cold in the morning and evening but still hot in the afternoon. It’s annoying.

For me, who is obsessed with the season, Fall begins right after Labor Day. I wait patiently for the weather to cool even just slightly (I’ll take low 70s) so as to tackle my long awaited list of yummy Fall recipes: Chili, soup, roasts… pumpkin spice and everything nice.

Today is the Autumnal Equinox, which marks the first official day of Fall. I thought it would be the perfect time to share a recipe I just came up with last week. I recently started an herb garden which contains, among others, sage. Now, sage is a very Fall flavor, so I’m just looking for ways to incorporate it into my meals before Thanksgiving. Here’s one I came up with and it was super delicious!

Prosciutto Wrapped Chicken with Sage and Apples

2 chicken breasts, halved lengthwise

Fresh Sage leaves (some whole and about 1 tsp finely minced)

Thin sliced prosciutto (enough to wrap around your chicken)

1 apple, diced (whichever kind you like, just not Granny Smith. I used Fuji.)

½ diced yellow onion

½ cup low-sodium chicken stock

¼ cup Dry white wine (optional. Can use more chicken stock if you prefer)

Salt & Pepper to taste

Olive oil

Cut your chicken breasts in half lengthwise. Try to get them as much the same thickness as possible. Sprinkle with a little pepper. I wouldn’t salt them because prosciutto is pretty salty and you don’t want to over do it.

Place fresh sage leaves (the whole ones) on each piece of chicken. I used about two per piece. Wrap each chicken prosciutto. Again, I used about two to three slices per piece.

In skillet over medium heat, add the olive oil. Brown each piece of chicken for about 5 minutes on each side, or until almost cooked.

 

Remove the chicken and add the onion, apple, and minced sage. Saute until just starting to soften. Add the chicken stock and wine (if using). 

 

Bring to a boil for a couple minutes and add the chicken back in. Reduce heat and cover. Simmer for about 7-10 minutes or until the chicken is cooked through and the liquid is slightly reduced. Season with salt and pepper to taste.


Serve the chicken topped with the apples and some of the cooking liquid.

 

Happy Fall!!!!!!!

Breaded Fish Tacos

As much as I’m wanting it to be Fall, it is not. As much as I wish we were sipping hot drinks in our comfy sweaters and listening to rain fall outside, we are not. As much as I wish there were a chill in the air, there most definitely isn’t.

I put my fall decor up in my house, but it is still very Summery. So while we wait for chili season to come, we can still enjoy some more warm weather-friendly cuisine, like these fish tacos.

Living in SoCal, fish tacos have been a staple of Mexican cuisine. There is some debate on whether they orginated in San Felipe or Ensenada, Mexico, but there is total agreement on the deliciousness of these exports.

There are probably a hundred ways to make fish tacos, but here’s one way I came up with:

Breaded Fish Tacos

1 pound halibut or other sturdy white fish, cut into 1″ strips
1 lime juiced and zested
2 cloves garlic, minced
1 cup milk
1 cup panko breadcrumbs
salt and pepper to taste (about 1 tsp or so of each should be fine)
1/4 cup dried coconut, ground up finely
olive oil
1/4 cup plain nonfat greek yogurt
1 avocado
coleslaw of your choice (I really like the mango jicama slaw from Trader Joe’s for this)
Small flour tortillas (soft taco size)

Cut the fish and pat to dry.

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In a shallow dish, add the milk, garlic, & lime juice; mix. In a second shallow dish, add the breadcrumbs, lime zest, ground coconut, salt & pepper.

Dip the fish into the milk, then the breadcrumbs until coated.

Add the olive oil to a skillet over medium high heat and cook for about 4-5 minutes on each side, until golden brown and cooked through.

In a bowl, mix together the greek yogurt and avocado with about 1tsp salt.

Toast up your tortillas over the stove flame until slightly charred. Add your fish, avocado yogurt “cream”, and coleslaw. Enjoy!

Muffin Tin Frittatas 

Anything I can do to ease mornings is a top priority for me. Even on the weekends, it’s a way to make things much easier, especially when the kids are in sports. 

I have had mixed success with freezer breakfasts, but I feel these little guys worked out quite well. Also, they are very easy to customize to your preferences!

Muffin Tin Frittatas

10 eggs

1 cup milk

Cooked Mix-ins: diced peppers, onions, bacon, sausage, cheese… the possibilities are endless!

Salt and pepper to taste

Whisk together the eggs and milk. Set aside.   

In a muffin tin sprayed with non-stick spray, add any mix-ins you like. Make sure to leave room for the egg mixture. Ladle the eggs over the top of the mix ins.



Bake at 350 for about 20 minutes or until set.

 

Can eat right away or let them cool and freeze them. They can be reheated from frozen in just a couple minutes and will last for about a month in the freezer.

 

Instant Pot Tropical Chicken & Rice

I know I’ve sung the praises of my Instant Pot before, but here I go again! I really think there is a learning curve with this gadget and I think I may be on the verge of really figuring it out. It is so perfect for busy day meals or days when I forgot to take meat out of the freezer. For me, those days are usually one in the same! I’m terrible at meal planning. 
 

That’s actually not true. I’m great at meal planning. What I’m bad at is meal follow through.

Anyway, this was a super easy and quick recipe that I will definitely be making again. I use the term recipe lightly.

Throw two chicken breasts in the Instant Pot. Top with one 12oz jar of Trader Joe’s Island Salsa (or any other tropical salsa you may find). Fill the jar up a little more than halfway with water and pour that into the Instant Pot with the salsa and the chicken.

 

Make sure the vent is closed and select manual and set the timer to 20 minutes if the chicken is frozen and 7 minutes if it is thawed.

When it’s done, shred the chicken but leave it in the juice that generates so it can soak up the flavors.

I topped mine with a mango sauce found in this recipe here: http://www.epicurious.com/recipes/member/views/honey-lime-chicken-with-mango-sauce-52430181

Serve with brown rice and broccoli or any other veggie you like.

Skinny Nachos

Other than cheeseburgers, I’m pretty obsessed with nachos. I mean, how can you beat a plate of really good nachos? The chips, the melted cheese, the chicken (or other meat), sour cream and guacamole. Beans? Yes please. It’s got it all.

My absolute favorite nachos are from Yardhouse. I could eat them at least once a week. I tell everyone about these nachos. Unfortunately, they clock in at a whopping 2,460 calories.  

Yes, I know you are supposed to share them, but even when it’s just my husband and I, that’s still 1230 calories each. Also, I’m not a huge fan of sharing food. I like my food to be my food. You can have some when I’m done. Plus, it messes up the check at the end of the night.


Anyway, I had to come up with something to get my nacho fix. The other day I was looking in my fridge planning lunch. The kids had their turkey and cheese sandwiches and I was *thisclose* to making that for the hubby and myself as well. Then I saw we had leftover turkey taco meat and the lightbulb went off.
SKINNY(ISH) NACHOS!!! They were delish. There’s not a real recipe here because that’s the beauty of nachos: Freedom. Make as much as you want, put whatever toppings you want. Just keep in mind that the ingredients I use are why I can call them skinny. Make all the substitutions you want, but be wary of whether or not you start to lose the “skinny” in the title.

Preheat your oven to 375 degrees.

On a baking sheet lined with parchment paper, lay out a layer of Blue Corn Tortilla Chips (I used the Trader Joe’s brand that includes quinoa, chia seeds, and sprouted amaranth). 


Top that with a layer of taco meat. I used leftover turkey taco meat, you can really use any taco/tex-mex flavored meat you like here. Top that with a layer of cheese (I used low fat three cheese blend from Trader Joe’s). 


If you wanted to add beans, you can do that at this point as well.

Bake the chips/cheese/meat mixture at 375 for about 8 minutes or until the cheese is melted and the meat is warmed through.

Top with whatever you want to top it with. I cut up some cherry tomatoes and added a heaping scoop of guacamole. I also used plain nonfat greek yogurt in place of sour cream.