Thai lettuce wraps. YUM!

These are super easy and so good. Everyone always loves em.

Peanut Butter Chicken
4-6 chicken breast
1 cup peanut butter
1 T. sambal chili sauce- (more or less depending on how spicy you want em)
dash of fish sauce
Sugar to taste

Saute chicken until cooked. Add peanut butter, chili sauce, sugar and fish sauce.

Coconut noodles
1 can coconut milk
1 T. or more to taste green curry paste
Rice noodles
Sugar to taste

Cook noodles and add to coconut milk and curry let soak up juices.

Toppings
Cucumbers
Carrots
Peanuts
Boston lettuce

Place noodles in lettuce cup and add chicken and toppings. A few peanuts and a dash of soy sauce. Eat at least 3 or 4. ENJOY!

Granola

6 c. heaping rolled oats

1 c. coconut

1/4 c. sunflower seeds (optional)

1/3 c. sesame seeds (optional)

1/2 c. brown sugar

1 c. slivered almonds

1 . sliced almonds

dried fruit (optional)

Mix all ingredients together except for dried fruit. In a separate bowl, whisk together;

1/2 c. oil

1/3 c. honey

1 t. vanilla

1 t. almond extract

Pour evenly over mixture. Stir and coat thoroughly. Spread on a cookie sheet and bake at 350 for 20-25 min. About every five min. gently lift the outside edge with a pancake turner and fold into the middle, then smooth out the granola evenly in the pan. Watch this carefully! The cereal should be golden brown. Don't over bake, this stuff burns fast. So set your timer! Cool in cookie sheet and when cool store in an air tight container. Makes about 8 cups. I love to eat this with vanilla yogurt, and sliced strawberries. Or just as cereal for breakfast. Enjoy!

Buffalo Burgers

2 cloves garlic, peeled
1/2 cup packed fresh flat-leaf parsley
2 pounds ground buffalo
3/4 cup grated Parmesan
3 tablespoons tomato paste
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
small hamburger buns
1/4 cup extra-virgin olive oil
provolone cheese
basil leaves

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Place the garlic and parsley in the bowl of a food processor. Pulse until finely chopped. Add the ground buffalo, Parmesan cheese, tomato paste, salt, and pepper. Pulse until ingredients are combined. Form the mixture into patties. Place the burgers on the grill and cook for 4 to 5 minutes each side.
Brush the cut side of each roll with the olive oil and toast on the grill for 1 to 2 minutes until slightly golden.

Sweeeet

2-3 sweet potatoes, cut into "fries"
2 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup Greek yogurt
1 clove garlic, minced
1 tablespoon lemon juice

Bake potatoes at 400 for about 45 min until nice and golden. Sprinkle with basil salt.

Breakfast Berry Pizza

1 store bought pizza dough-I bought a whole grain one from Whole Foods
2 tablespoons butter, melted
4 tablespoons Cinnamon-Sugar, divided, recipe follows
2 cups mascarpone cheese
1 tablespoon heavy cream
2 tablespoons lemon juice
1 teaspoon lemon zest (from 1 lemon)
2 cups mixed berries

Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.

In a medium bowl, mix together the cheese, cream, lemon juice, and zest.
Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.

Cinnamon-Sugar:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon

Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.

This was super fast and easy.

Yummy Healthy Pancakes

1 cup low-fat buttermilk
3/4 cup skim milk
2 large eggs
1 tablespoon honey; or more if you want them a little sweeter

1 teaspoon vanilla

1 teaspoon cinnamon
6 tablespoons pure maple syrup
1 medium apple, diced or grated
3/4 cup all-purpose flour
3/4 cup whole-wheat four
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.

Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.

Place 2 pancakes on each plate. Drizzle with the syrup.

'Nuff said...

Fish:

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut


Chipotle cream:
This is a must. It makes the dish...delish!

1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce-I used more, cause I like it spicy.

8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels
1/4 cup fresh cilantro leaves
Lime wedges
Avocados
Pico de gallo

Directions:

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
Heat the tortillas on the grill or grill pan for 30 seconds on each side.
Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Baaa Baaa.

This took some time, but was worth it in the end. In made the house smell so good. A great winter comfort food. I've never cooked lamb before, but this stuff was falling off the bone. Highly recommended!

Rosemary Braised Lamb Shanks with Mascarpone cheese Polenta:

1 cup all purpose flour

1 tablespoon Essence,

4 large lamb shanks

Salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

1 1/2 cups chopped yellow onions

3/4 cup chopped carrots

3/4 cup chopped celery

2 tablespoons minced garlic

2 cups dry red wine

1 cup peeled, seeded and chopped tomatoes

2 bay leaves

2 tablespoons freshly chopped parsley leaves

1 tablespoon minced fresh rosemary leaves

2 sprigs fresh thyme

2 cups chicken broth

2 cups beef broth

Mascarpone Cheese Polenta:

2 1/2 cups water

2 cups milk

1/4 cup olive oil

Freshly ground white pepper

1 cup polenta (coarsely ground yellow cornmeal)

1/4 cup heavy cream

1 cup mascarpone cheese
4 sprigs rosemary, for garnish

Directions:

In a shallow dish, combine the flour and Essence. Season the lamb liberally with salt and pepper, then dredge the lamb shanks in the seasoned flour, shaking to remove any excess. In a large Dutch oven, heat the 2 tablespoons olive oil and 2 tablespoons of the butter over medium-high heat until hot. Add the lamb shanks, in batches if necessary to prevent overcrowding, and cook until well-browned on all sides, 6 to 8 minutes. Remove the shanks from the pan and set aside. Add the onions, carrots, and celery to the pan, and cook, stirring, until soft and caramelized around the edges, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and bring to a boil over high heat, stirring to deglaze the pan. Cook until reduced by half. Add the tomatoes and bay leaves and cook, stirring, for 1 minute. Add 2 tablespoons of the parsley, the rosemary, thyme, chicken broth, beef broth, and reserved shanks and bring to a boil. Reduce the heat to a simmer, season with salt and pepper, cover tightly, and cook, turning the meat occasionally, until the meat is tender and falling from the bone, 1 1/2 to 2 hours.

For the mascarpone polenta:

In a large saucepan, bring the water and milk to a boil. Add the remaining 1/4 cup olive oil and season with salt and white pepper. Very gradually, add the polenta in a steady stream, whisking constantly. Reduce the heat to low and cook, stirring frequently with a heavy wooden spoon until thick and creamy, 20 to 30 minutes. Add the heavy cream and mascarpone to the polenta and adjust the seasoning, to taste. Cook, covered, for 10 minutes longer, or until smooth, thick and creamy. Keep warm until ready to serve the shanks.

When the lamb shanks are very tender and begining to fall from the bone, remove them from the braising liquid using a slotted spoon and transfer to a plate, cover with foil to keep warm, and set aside. Bring the braising liquid to a boil and cook until reduced to sauce consistency and thick enough to coat the back of a spoon. Adjust seasoning if necessary and remove from the heat.

To serve, spoon the polenta into 4 large bowls. Top each with a lamb shank and spoon the sauce over the lamb. Place the tips of the rosemary sprigs in an open flame until ignited; blow out the flames and garnish each plate with a smoking rosemary sprig. Enjoy!

I poached salmon tonight...or steamed it really.

I loooove fish. Especially when we go to Washington to visit the in-laws. Chris makes the best fresh sockeye salmon that you'll ever eat. It's simple and salivating. He grills it on his fancy little Weber grill. The charcoal give it such an amazing smokey flavor. I can't get enough of it when I'm there. They think I'm the biggest pig! You laugh, but it's true. What can I say.... I LOVE TO EAT!

Tonight I wanted to try something new. So this is what I came up with:

1/4 c. brown sugar

1 t. paprika

1 t. chopped fresh dill

salt and pepper

I rubbed the salmon fillet with olive oil and coated the fish with the spice rub. I placed the fish skin side down on a cooling rack on a baking sheet, filled with a little water and covered with foil. Bake 350 until center is cooked. Serve with whatever ya like.

I did:

Roasted white asparagus

Baked red potatoes

7 grain rolls

Arugula salad with lemon oil dressing (just lemon juice, olive oil and salt and pepper to taste)

*I never really use a recipe when cooking.

So these are the best measurements I can come up with*

Dang Good Cinnimon Rolls

These babies are awesome. Enjoy!

Dang Good Cinnamon Rolls

1 1/2 c. powdered milk
1 1/2 c. instant potato flakes
3/4 c. sugar
2 t. salt
3/4 c. oil
3 c. hot water
3 eggs
2 T. yeast
2 1/2 c. flour
then 4-5 c. flour

Stir: Milk, potatoes, sugar, salt, oil and hot water together. Dissolve yeast in warm water.

Then add:
-yeast
-eggs
-flour
*Set for 5 minutes.

Add rest of the flour. Rise until double, then knead in the rest of the flour. Roll out. Melt a stick of butter and spread it over the rolled out dough. Sprinkle with cinnamon, and brown sugar. Roll into a log, and cut unto slices. Bake at 350 until golden.

Cream Cheese Frosting:
(I doubled this for the amount of cinnamon rolls made.)

1 8 oz. pkg. cream cheese
1/4 c. butter
1 t. vanilla
4 to 4 1/2 c powdered sugar

Beat cream cheese,butter and vanilla until nice and smooth. Add sugar gradually. Spread over gooey warm buns. Preferably the ones from this post.