Tasty Tuesday: Coffee Mocha...and a WINNER!

We're pulling double-duty here today: posting a recipe and announcing a winner! :o)


(And I better hurry because I have to be at work in 50 minutes, haven't showered, and just started sipping my coffee as I sit down to type. Yikes!)


Speaking of coffee...;o)


Thanks to my lovely mama, I grew up in a house where a pot of the stuff was brewing every morning, every afternoon, every time an aunt or uncle stopped by...so, more than likely that's why I have acquired a taste for it. That and it's probably in my blood.


So, not long after we moved into our house, our wonderful neighbor got to know me enough to know that I drink coffee. One day, she showed up at my door with this:



A coffee mocha drink of sorts...wonderful coffee taste, frosty, cool, and refreshing! Here's what you do to get one of your own:


- Make coffee and freeze it in an ice cube tray.
- Throw the tray of cubes, 1 1/2 cups of milk, and a squeeze of chocolate syrup into your blender. Blend.
- Add just a little bit of sugar, or as much as you like to whatever sweetness you want.
- Pout the mixture into a cup, top with a little bit of whipped topping, and start sipping.


THAT'S IT! SIMPLE! Now you have your own Coffee Mocha drink to enjoy on a hot summer day! Or you can find a neighbor as cool and wonderful as mine to make you one. Either way.



NOW, on to the cookbook winner!



Thanks to all who commented on that post and for checking out Gooseberry Patch online!


The lucky winner has been chosen (using a True Random Number Generator from Random.org), and...

the winner is...

Amanda over at Life on the Lane!



(That might be her blog, but I also know she's over in NC...we grew up together!) :o)


Congrats, Amanda! She will be receiving her very own copy of "101 Autumn Recipes", straight from Gooseberry Patch!

Tasty Wednesday - and a COOKBOOK GIVEAWAY!

So, yes, I'm totally aware that today is Wednesday and the title I've usually gone with is "Tasty Tuesday". I'm a little behind this week in everything...so let's just mix it up a little and go with it! ;o)


This past week I've been enjoying my free time (you know, the 10 minutes at the dinner table when the kids are eating) by flipping through a brand-new cookbook. The wonderful folks at Gooseberry Patch sent me a copy of "101 Autumn Recipes", which is chock-full of yummy creations that make you think crisp leaves, fuzzy sweaters, and warm drinks. Yes, it's a far cry from the heat wave we are experiencing here in the Northeast. But looking through this cookbook just makes me even MORE excited for the Fall!




Just think: Harvest Home Roast Turkey...White Maple Fudge...Ham & Potato Chowder...Harvest Apple Cheesecake...these recipe titles are just a taste of the deliciousness in this cookbook! We tried out the Kielbasa Mac & Cheese and the Overnight Cherry Oatmeal. YUM! And not only is this cookbook spiral-bound and easy to flip through, but it also has full-color pictures of EVERY recipe...which is super helpful for us visual types!



So, instead of me posting a recipe for you to enjoy, Gooseberry Patch is going to give "101 Autumn Recipes" to one of you!



Want to win it? Here's what you need to do:
1) Leave a comment on this post...anything will do!


That's it! Easy!


To earn extra entries, you can:

1) Click here to go to the Gooseberry Patch website, click on their Facebook link, and become a Gooseberry Patch fan.
2) Follow Gooseberry Patch on Twitter (@gooseberrypatch).
3) Link to this post on Facebook.


If you do any or all of the extra entries (or if you already do them), be sure to tell me so I can count your entries!


The deadline to enter is 11:59pm on Monday, August 16th. The winner will be announced next Tuesday!


Happy cooking! ;o)

Tasty Tuesday: Cucumber Punch

'Tis the season for lemonade!

The classic, refreshing summertime drink, in a tall clear glass...can't you just hear the ice clinking now?

Ahhh.

Well, let's twist it up a bit!


Introducing Cucumber Punch: just as refreshing (I think, anyway!) as lemonade, easy to make, and an interesting taste! I came across this recipe in a recent Healthy Cooking magazine (by Taste of Home), used it at a get-together, and loved it! Enjoy!


Cucumber Punch

• 2 medium cucumbers
• 3 cups water
• 1 can (12 ounces) frozen lemonade concentrate, thawed
• 2 liters diet ginger ale, chilled
• 4-1/2 cups diet citrus soda (ex: Diet Sprite), chilled

With a zester or fork, score cucumbers lengthwise; cut width-wise into thin slices. In a large pitcher, combine water and lemonade concentrate; add cucumbers. Cover and refrigerate overnight.
Just before serving, transfer cucumber mixture to a punch bowl; stir in ginger ale and grapefruit soda. Yield: 25 servings (4-3/4 quarts).

Tasty Tuesday: Zucchini Muffins

You might notice a trend with my Tasty Tuesdays: zucchini.


This year's garden seems to be mass-producing zucchini. Maybe it's the soil, because our neighbors have some massive-sized yellow zucchini. As in, almost the length of my leg. I.kid.you.not.




We are trading zucchini for variety, but let's be honest...they all taste the same!


So, now it's time to just gather zucchini recipes and get a-cookin'...or, in this case, a-bakin'.


Zucchini Muffins

(They're not that bad for you, so go ahead and eat 2 or 3 with your morning coffee. That's what I do.) ;o)

1 cup whole wheat flour
2/3 cup all-purpose flour
1/2 cup sugar1 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups shredded zucchini
1/2 cup milk
2 Tbsp. canola oil
2 Tbsp. honey (raw or regular)
1 egg (or 1/4 cup egg substitute)
Preheat oven to 400. Spray 12-cup muffin pan, or line with 12 muffins paper-thingys.

Mix all dry ingredients in a medium bowl. Mix remaining ingredients in another bowl. Add wet ingredients to dry, and mix just until combined.

Spoon batter into the 12muffin cups. Bake for 15 minutes. Cool in pan for 5 minutes, then remove and allow the muffins to cool on a wire rack. Or eat right away, preferably with a cup o' joe.

(missing bite courtesy of my youngest little turkey)

Tasty Tuesday (super late): Fried Zucchini

Again, bad blogger. Bad Blogger.


I could name any number of reasons, really, for neglecting to write. Busyness. Work. Life events. Beautiful weather. :o) But I do notice that writing on here helps me...getting out the things that are stuck in my head seems to improve my mood. So, I'll work on it!


Anyway, back to the subject at hand: zucchini.


We have a larger-than-we-have-ever-had garden this year, and the zucchini and tomatoes are TAKING OFF! I went over this morning to check on it...and picked two very-ready zucchini.


First produce of the year!


So what's part of our dinner tonight? Fried Zucchini, recipe courtesy of Giada De Laurentiis.


I know, I know. How in the world is fried zucchini a somewhat healthful thing to eat? Well, it's a vegetable..low in calories...no fat...good source of protein, Vitamin C, and several other vitamins and minerals. And don't let the word "fried" fool you. These are pan-fried in olive oil, not deep-fried in another horrible-for-you oil. So, I let this one go for a sometimes food. Just like Cookie Monster and his cookies.



Fried Zucchini

• Olive oil, for frying
• 1 3/4 cups grated Parmesan
• 1 1/2 cups Panko (Japanese breadcrumbs)
• 3/4 teaspoon salt
• 2 large eggs
• 3 medium zucchini (or the equivalent), cut into 3-inch long by 1/2-inch wide strips

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the Panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the Panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Hopefully these two silly kids won't mind that I cut up their new toys.

Tasty Tuesday: Spinach Artichoke Dip

Oh, this is so simple! And it's an AWESOME way to get your husband and kids to eat spinach and artichokes!


*wink wink*


This recipe is somewhat of a mix of two that I've had in the past from friends and family. I've lightened it a bit and somewhat "hid" the existence of the artichokes. These puppies, while not appealing to look at or smell, are low in calories, virtually fat free, and loaded with fiber and other good-for-you vitamins. The spinach is also a low-calorie, fat-free, loaded-with-good-stuff veggie, too! I think this is what's for dinner tonight! :o)


Spinach Artichoke Dip

16 oz. light cream cheese, softened
1 cup shredded mild cheddar cheese
1/2 cup light sour cream
1/4 cup grated Parmesan cheese1/4 tsp. black pepper
2 cloves garlic, peeled and crushed
14 oz. jar or can marinated artichoke hearts, drained
5 oz. package frozen chopped spinach, thawed and thoroughly drained
1/2 cup mozzarella cheese, shredded


Preheat oven to 350. Lightly spray a 9x13 pan with cooking spray.

Mix cream cheese, cheddar cheese, sour cream, Parmesan cheese, pepper, and garlic in a large bowl. Beat until creamy. Put drained artichokes in a blender or food process and process until they are broken down into small pieces. Add artichokes and spinach to cream cheese mixture and mix by hand until blended. Spread into greased pan. Sprinkle with mozzarella cheese.

Bake for 30 minutes or until bubbly and light brown on top. Let sit 10 minutes before serving.

Serve with baked tortilla chips. Better yet, try to make your own tortilla chips and serve with them!

Photo courtesy of Food Network

Tasty Tuesday: Baked Panko-Breaded Onion Rings

In our house, Sunday night dinners over the summer are typically light and fun. Ice cream and waffles, smoothies, maybe a little bit of leftovers...you get the idea.

This past weekend we enjoyed homemade onion rings with fruit shakes...yum! Panko (a Japanese style bread crumb) gives the onion rings a great crunch. And I love that they are baked and not fried...much healthier for you! I hope you get to try them out!

Baked Panko-Breaded Onion Rings

2 large Vidalia onions, cut into 1/2-inch thick slices

2 cups milk

2 cups whole wheat flour (or white flour...wheat just adds more fiber)

2 cups Panko breadcrumbs

4 large egg whites

Salt

Pepper

Separate the onion slices into individual rings. Layer the rings in a single layer in a large baking pan. Pour the milk over them and allow them to soak for 10 minutes, turning them once.

Preheat oven to 425. Line two baking sheets with foil.

Put the flour in a shallow dish. Put the Panko in a small dish. In a large bowl, whisk the eggs with a wire whisk until very foamy.

Working in batches, remove the onion rings from the milk and dredge them in flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings to the Panko and coat completely.

Spread the rings out on the baking sheets. Season generously with salt and pepper, then spray lightly with cooking spray. Bake for about 20 minutes, or until the Panko is golden brown and onions are tender.

See how easy it is? Now, to make a fruit shake, just throw some milk, fruit (frozen or fresh), ice, and a little bit of yogurt (any flavor, to go with your fruit) into a blender, blend on high, and you're all set! If you want, you can add a small scoop of all-natural vanilla ice cream and blend that in there, too.

Enjoy!

Tasty Tuesday: Oatmeal Bars

I've been a very bad, neglectful blogger lately.

Sorry!


Consistency was not the name of the game over the past two weeks, as life and work took over the reigns. But, things are slowing down and my workload is getting a bit lighter.


Let me assure you that it was definitely not for a lack of thoughts that I wasn't posting. A lot of thinking and reflection has been going on...it just hasn't made it out of my head and onto paper or the computer screen. I need to do a better job at that.


For now, I will leave you with a Tasty Tuesday recipe, now that I'm realizing it's Tuesday and not Monday. Oh, those holiday weekends...


But soon, very soon, I'm hoping to share with you what has been going on internally...the change that God is doing within us. Stay tuned.



Oatmeal Bars

2/3 cup sugar
1/2 cup unsweetened applesauce (homemade is the best!)
1/3 cup canola or olive oil
1 Tbsp. maple syrup
2 cups quick cooking oats
1 cup flour (a blend of all-purpose and wheat works great)
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 cup raisins

In a large bowl, beat the sugar, applesauce, oil, and syrup until well blended. In a small bowl, combine the oats, flour, baking soda, salt, and allspice. Gradually stir into the applesauce mixture until blended. Stir in raisins.

Spread batter into a greased 8x8 or 9x9 baking pan. Bake at 350° for 15-20 minutes or until edges start to brown. Cool completely, then cut into bars.

This is a nice and quick recipe, easy to make for Saturday or Sunday morning breakfast! Now, feel free to play around with this one. Substitute some of the sugar with agave nectar, honey, or another sweetener. Add flax seed. Use whole wheat flour instead of all-purpose. Try things out and see what you like!

Tasty Tuesday: Broccoli Rabe & Sausage Bread Pizza

Ah, yes, another Tasty Tuesday! This one is courtesy of Rachael Ray!


Yum-O!


I saw this recipe on her show and website a few weeks ago, thought it looked easy enough, and gave it a try. While it didn't go over too well with the kiddos (spaghetti & meatballs or hotdogs tend to be their favorites right now...can't seem to top them), it was an instant hit with Hubby! In fact, it is what's for dinner tonight! Give it a try and tell me what you think.




15-Minute Meal: Broccoli Rabe and Sausage Bread Pizzas
Serves 4


* Salt
* 1 large bundle broccoli rabe, trimmed, washed and dried, coarsely chopped
* 1 large (or 2 small loaves) loaf ciabatta bread, split horizontally
* EVOO (extra virgin olive oil) for drizzling, plus 2 Tablespoons
* 1 lb. bulk Italian sweet sausage
* 4 gloves garlic, finely chopped or grated
* Black pepper
* 1/2 tsp. crushed red pepper flakes
* Ground nutmeg
* 1 cup ricotta cheese
* 1/3 cup milk
* 2 Tbsp. chopped thyme
* 2 cups provolone cheese, shredded


Preheat your broiler and position the oven rack 1 rung from top of oven.

Bring an inch or two of water to a boil in a covered deep skillet. Season with salt and boil the broccoli rabe in the water for 3-4 minutes to cook out their bitterness. Drain well.

Place bread on a cookie sheet , cut side up. Place under broiler for 2-3 minutes, being careful not to burn them! Remove from oven and set aside.

Heat a drizzle of EVOO in a skillet over medium-high heat. Add sausage and brown and crumble. Remove to plate and return pan to stove. Reduce heat to medium and add 2 Tbsp. EVOO. Add garlic and stir for 1-2 minutes. Add red pepper flakes and stir. Add broccoli rabe and toss to combine. Season with salt, pepper, and a little nutmeg. Turn off heat.

Combine ricotta cheese, milk, salt, pepper, thyme, and a drizzle of EVOO. Spread mixture evenly on pieces of bread. Top evenly with sausage, broccoli rabe, and provolone cheese. Return bread pizzas to the oven for 3 minutes or until brown and bubbly on top.


Substitutions:
Alright, alright...if you know me, I typically cannot follow a recipe word for word. I tend to substitute for lighter ingredients or ones that I have on-hand.

The first time I made these pizzas, I could not find broccoli rabe at the grocery store for the life of me. So, I substituted fresh spinach. I used lean Italian sausage, and I left out the red pepper flakes for fear of burning my mouth off. (Since Hubby prefers spicier food, I might sprinkle a few on his piece tonight.) I used 1% milk and part-skim ricotta instead of whole. Finally, I didn't have shredded provolone, so I used mozzarella.


Enjoy!

Tasty Tuesday

My dear friend, Amanda, started doing Tasty Tuesday, sharing delicious recipes with the readers she loves. ;o) Since I enjoy baking and cooking, (baking being one of my loves), I thought I'd jump on her bandwagon and share some food love with you! (Plus, it makes me feel like I'm connected to Amanda in some sort of way, even though she is 9 hours away. Boo!)


When I bake I usually A) make something that is somewhat healthy, or B) adapt the recipe to make it healthier. Some recipes will be lower in fat, some will be heart-healthy, some will be chock full of chocolate chips and yumminess. You probably won't find many 100% fat-free recipes here because, let's face it: if you take out all of the good fats, you'll end up with dry skin and your food will taste like...well, you get the idea.



Homemade Granola

Many people in our county make granola, all with their own special variations. That's what I love about this recipe: you can add so many different things, all to your liking!


* 4 cups rolled oats (not quick-cooking)
* 1/2 cup nuts (a mixture of sliced almonds and pecans works great!)
* 1/4 cup - 1/2 cup coconut flakes (depending on how much you like coconut)
* small handful of flax seeds
* small handful of raw pumpkin seeds
* 1/2 tsp. salt
* 3/4 tsp. cinnamon
* 1/8 cup olive oil
* 1/2 cup pure maple syrup
* 1/4 cup honey
* 1 tsp. pure vanilla extract
* Dried fruit (apricots, cranberries, cherries, etc.)

Preheat oven to 275 °. Mix the oats, nuts, flax seeds, pumpkin seeds, salt, and cinnamon in a large bowl. In a saucepan, combine the olive oil, maple syrup, honey, and vanilla. Bring to a boil. Pour over the oat mixture and combine thoroughly. Spread on a lightly greased baking sheet and bake at 275 ° for 25-30 minutes, stirring thoroughly every 10 minutes. Make sure the granola doesn't burn!

Allow the granola to cool slightly. Mix in your favorite combination of dried fruit. Store granola in an air-tight container.