Sunday, September 25, 2011

Jalapeno Grilled Cheese

Its Sunday.

Sunday means football, being lazy,and eating whatever you want.

Sundays are my favorite.

Speaking of football...I have said it before and will say it again, I don't know much about it...yet, I love it. I don't know if its the culture, or the competition or the excuse to stuff your face with pizza, wings a beer...but I love it.

I was watching the Browns game today...cuddling on the couch with my little fatty and I drifted into a wonderful little nap. There is something about the sound of football on my tv that is so comforting to me.

Maybe it's because it reminds me of my dad...or Thanksgiving at my Grandpas house...or visiting my family up in Minnesota and falling asleep on the comfy couch watching the Vikings...I'm not sure.

Just as I have professed my love of football numerous times, I have done the same with jalapeno poppers. I frickin' love 'em. I even made up a dip once...and yes, it

This "recipe/idea" here wasn't my idea (darnit) but rather an ex who was quite the genius. He made up this amazing grilled cheese that tastes like a popper but doesn't take all the time and effort to make a popper.

Yep, genius.

Jalapeno Grilled Cheese
Dame Good (kinda)


makes 1 sandwich

2 slices of whole wheat bread
2 slices of fat-free american cheese
1/2 tablespoon chopped (jarred) jalapenos
cooking spray
fat-free ranch dressing


Preheat a skillet on medium heat. Spray with cooking spray.

Place one s'lice of bread in the skillet and layer one piece of cheese on top of that. On top of the cheese, spread out the jalapenos and then top that with the second piece of cheese. Finally, top that with the second piece of bread.

Allow to cook 1-2 minutes or until golden brown. Flip and allow the same amount of time for the other side.

Serve warm with ranch dressing.

Sunday, September 18, 2011

Baked Potato Skins

I rented one of the most awful movies I have ever seen in my entire life. I made the mistake of thinking "Bradley Cooper? Yes please!"...don't let his good looks and charming smile fool you.

I made it through about 45 minutes of "Bending All the Rules" and only because I hated the thought of wasting $1.07 on this "movie".

Seriously, the acting was horrible...the jokes were dry and the budget of the movie was probably like $30.

I like "bad" movies that are so "bad" they're "good" know? But.this.was.just.bad.

Don't rent it.

Rent "Bridesmaids" or something. It comes out in 2 days and I am SO excited! It is one of the funniest movies I have ever seen in my life. Can't wait.

Something I love...junk food+movies. Potato skins tend to be considered junk food but this here recipe isn't so bad.

They're baked, and topped with reduced-fat toppings that still taste pretty darn good.

Baked Potato Skins
Adapted from


4 large baking potatoes, baked
3 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
2/4 cup turkey bacon bits
1 1/2 cups reduced-fat shredded Cheddar cheese
1/2 cup fat-free sour cream
4 green onions, sliced


Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).

Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins.

Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Tuesday, September 13, 2011

Ham Egg and Cheese Hashbrown Casserole

I am really a fan of breakfast casseroles. I've posted a couple already...some sweet, some savory, all awesome.

I love breakfast...I always wake up starving but sometimes I don't feel like dragging out the pots and pans...this is where the casserole comes in.

You can prepare everything the night before and pop it in the oven in the morning. This is especially convenient if you have someone to cuddle and sip coffee with while it bakes :)

Ham Egg and Cheese Hashbrown Casserole


1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 pound sliced bacon, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 eggs
2 cups milk
Dash paprika


In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. baking dish. In another large bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika.

Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Yield: 8 servings.

Tuesday, September 6, 2011

Strawberry Peach Crumble

I am literally giggling like a little school girl.

Fall is coming!

The past two days have been a glimpse of fall weather...there's been a slight chill and some leaves are starting to fall.

Fall makes me happy.

I love the weather, it's football season, pumpkin pie, my birthday, sleeping with my windows open...the list? It never ends.

This is my absolute favorite time of year.

I want to curl up with a book in my coziest clothes with pumpkin candles lit and the fall breeze coming in through the window.


Did I mention the pumpkin spice latte is back?! I am due for a walk across the park to the old bookstore across the street from Starbucks where I can buy a new book and indulge in some pumpkin deliciousness...

I want to jump in a pile of leaves! Anyone?

I guess fall makes me a little excited...or ADD...whatever. I'm happy. :)

This dessert is a great one to make for the end of summer. If you can find peaches and strawberries still in season go snatch them up! The strawberries and peaches scream summer while the oats, and cinnamon and the crunchy crumble make you long for fall.

It's perfect.

Strawberry Peach Crumble


Butter, for pan
2 tablespoons fresh lemon juice (about 1/2 large lemon)
1 1/2 tablespoons arrowroot flour
1 pound medium strawberries, halved
1 1/2 pounds yellow or white peaches, peeled, pitted and sliced
1/2 cup light brown sugar

2/3 cup all-purpose flour
2/3 cup old fashioned style oats
1/2 cup sliced almonds
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes


Serving suggestion: whipped cream, vanilla ice cream or gelato

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.

For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.

Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream
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