You Put the Key Lime in the Cookie and Shake it All Up

While visiting Jeff in White Salmon, WA one of his new friends mentioned Key Lime Pie. Well that started a ball rolling talking about Key Lime everything. Growing up in Florida I have always been a Key Lime fan. I just didn't feel like making meringue and lets face it, Key Lime Pie just isn't right without meringue. 

So leads me to the cookie. Oh the glorious cookie. Sort of a mildly sweet citrus taste. 



Ingredients

1/2 cup butter
1 & 1/8 cup sugar
1 egg + 1 egg yolk
around 2 cups of AP flour (enough to get the right consistency, start with 1 1/2 cups and gradually add the rest at the end)
1 tsp baking powder
1/2 tsp salt
1/4 + 2 tbsp Nellie and Joe's Key Lime Juice (DO NOT SUBSTITUTE unless you have fresh key limes)
the zest of one large lime or 3 key limes
Confectioners sugar for dusting

Directions

Cream together the butter, sugar, eggs, lime juice, and salt. 
Sift together flour and baking powder. Gradually add in. 

Add in extra flour if needed to get kind of a loose play dough consistency. Not quite stiff but not runny.  

Drop onto a non-stick or VERY lightly greased baking sheet in about 1 tsp amounts. 

Bake at 350F for around 10 minutes. The tops will turn just a tiny touch darker and they'll puff up and kind of shape into these cute rounds. If they spread thin at the edges, don't grease the sheet. 

Take off the sheet and place on a clean towel to cool. Let them cool about 5 minutes and dust with powdered sugar lightly. 

Oh sooo good! 

I would post a picture but I ate them all. My sincere apologies.

Liquor is Quicker but Tandy is Dandy!

I had a craving. It was one of those childhood cravings you can't get away from til you have it. Peanut Butter Tandy Cake. Now all you folks not familiar with TastyKake may have never heard of this spongy cakey concoction. Well I'm here to tell you all about it and trust me when I say you will never forget it! I will say that my version is slightly different than the packaged one so if you were a fan of the Tandy Cake from day one you may be in for a bit of a change of pace. But trust me on this, it's damn good. 


Ingredients

4 eggs
2 cups sugar
1 tsp (I dump in more cause I like it) vanilla extract
2 cups AP flour
1 tsp baking powder
1 cup milk
2 tbsp butter
Peanut Butter (this is your judgement call, use as much or as little as you like)
1 German chocolate bar (substitution of a Hershey bar or similar item is acceptable)
about 1/4-1/2 cup Nutella
Chocolate Chips for decoration

Mix together everything except Peanut Butter, Chocolate, and Nutella

I bake it in two pans for the sake of having extra crusty parts. I use a 9x9 metal baking dish. Make sure your oven is preheated to 345F or so. My oven runs hot so I knock it down just a bit to prevent it from scorching. Lightly grease and dust the pans with flour, pour the batter in evenly. Bake for around 25-30 min or until the top turns kind of a light golden. 

As soon as it comes out, scoop your peanut butter on top about a tablespoon at a time evenly over the top. Spread it around a little at a time. It melts from the heat of the cake into a nice even layer. 

Now let it cool for about 15-20 min. 

In a double boiler or microwave safe bowl mix together the broken bar of German Chocolate and the Nutella. Melt until smooth and then spread evenly over the top of the peanut butter. 

Add a grid of chocolate chips over the whole cake about an inch apart so you have cutting guides later. It makes them super cute to serve. 

Let everything cool for at least an hour. (You can totally speed it up in the fridge or freezer though)

Spray a knife with cooking spray and cut into inch-ish squares. 

Enjoy with your favorite drink whether coffee, milk, or tea. :)

Beans! Cuban Beans!

I felt the need to stock up on some extra iron this week so I went to an old standby my Mom used to make for me. Comfort food, ahh! 

It's simple and delicious and you'll love it! 

Ingredients: 

1 bag or 2 cans of black beans (if using dry, prepare as you normally would) 
3 potatoes, peeled and cubed
1/4 cup diced onion
1 clove garlic, diced
2 packets Goya Sazon seasoning
1 bunch of cilantro, loose chopped
1 whole fresh tomato, diced
salsa verde
sour creme
sliced green olives
finely diced onion

1 cup rice per person (if using regular rice ratio is 2 parts water to 1 part rice, if making quick rice, follow the box) 

Placed the peeled and cubed potatoes in a decent sized pot and cover with water. Add in 2 packets of Sazon, 1/4 cup diced onion, and clove of garlic. Place on high and let boil for 5-10 minutes until the potatoes are about 3/4 cooked. You will see them change colors a bit. 

Add in the beans and cook until they're soft, anywhere from 5 - 15 minutes depending on the bean. You should have a nice dark broth with your beans and potatoes now. 

Remove from the heat and add in some cilantro. Taste and add salt if needed, but not too much if you like the olives (like I do). They add a good saltiness to it at the end. 

Place rice in the bottom of a nice deep bowl and ladle over the beans and potato. Add a nice dollop of sour creme in the middle, sprinkle on some tomato, salsa verde, onion, and olives. Sprinkle generously with cilantro! You can add some nice Jalapenos too if you like. Although I will say they tend to overpower the whole thing. I haven't figured out how to add enough to get the heat but not too much to kill the subtle flavor of the beans and potato. 

Here's what mine looked like. I forgot cilantro at the store (will be rectifying that tomorrow!) so imagine it on there for me. 

It was really delicious. The best part is for you preggers or anemic folks, the potato and tomato contains lots of nice vitamin C which is necessary to digest the iron in the beans! Tada! Healthy blood! It's a nice rounded meal with lots of good stuff for you and easy to make. You could even do it in the crock pot (or mini crock pot) if the mood struck. 

Dinner for 1

Going through my current "lifestyle change" has left me with the quandary of what to nourish my system with... Typically, this time of year I make at least one pot of soup a week and eat off that for a while... My housing situation has changed and I am not as free to make those decisions as I once was (and hope to be again in the not-too-distant future). I have been left with making GF pasta (which gets old really fast) or purchasing frozen dinners. Now, don't get me wrong, frozen dinners have come a long way from the cardboard crap of the past... With steam bags and trays, frozen dinners seem a mighty good (and healthy) option... However, with my dietary restrictions, I can only eat about 1/5 of the offerings, and of those 1/5, I usually only buy 1/4 based on my own tastes... You can see where things get challenging and I end up just going to McD's and getting a plain bacon cheeseburger...

Case in point - I purchased a potsticker entree for my lunch one day... It had red peppers in the "veggie mix" but I was willing to overlook that addition and just pick them out... I also neglected to read the KIND of potsticker that was listed on the front... Getting a tofu one instead of chicken or pork is kind of a let down... Since I was the stupid one who didn't read the package all the way, I made myself eat it... or at least I tried to eat it... The potstickers tasted like sweet and sour feet and the "veggie mix" was entirely made up of red peppers... Yuck!

I had an epiphany! I can purchase potstickers that I like, add some frozen brown rice, and the veggie mix of my choice and make my OWN frozen entree! So I got a small bag of chicken potstickers (a little bit healthier than the pork variety, but still tasty) and some already-frozen brown rice. I added about 1/2 cup of the brown rice to the bottom of a plastic container and added 3 potstickers on top (the # 3 came from the amount in the original "tofu" packaging). Then I topped off the container with broccoli. **IT IS VERY IMPORTANT THAT ALL THE INGREDIENTS STAY FROZEN... MAKE THESE, THEN EITHER MICROWAVE IMMEDIATELY OR PUT THEM BACK IN THE FREEZER**

Still frozen, with a bit of sauce added....

Now, I know that this is NOT a GF dish - the potstickers are made with flour... But since I'm allowing myself to eat the potstickers, I prefer to keep it "gluten-lite" and use teriyaki sauce made with tamari rather than soy... It's a personal preference. If you have a better "sauce" then by all means use it... Pour some over the potstickers (to add a bit of moisture to the skins while they cook) and a bit over the broccoli... Then put the lid on and stick it in the freezer for future use... Don't go overboard or your rice will be overloaded with teriyaki sauce and it probably won't be as good. BTW - Yoshida's sauce would probably be awesome on these!

Cooked, and ready to eat!

When you are ready to eat it, just open up one of the corners of the container to allow it to vent and microwave for around 5-6 minutes... This is very easy to put together and keeps well in the freezer. Great for a night when you are by yourself and don't have the time or inclination to cook a meal... And this way, you know pretty much what went in to it (other than the potstickers, of course) because you picked all the ingredients yourself. Season however you want... I typically add just a bit of black pepper...

Entertain Me

These olives are really good and easy to find. The yogurt was delicious too. Try the strawberry. Found at your local Kroger or Fred Meyer family of stores. Next time you're late for a family function or party, grab some of the private selection and be entertained.

Thanks BzzAgent for introducing me! 

Chicken's Done!

Want a quick easy alternative to marinating your own chicken? Try Purdue Oven Ready Roasters. :-)

BzzAgent sent me some promo materials. Thought I would share.

Raid the Fridge Bruchetta

I can't remember if I've spilled the beans here yet or not but I'm about 18 weeks pregnant at this point. (Translation - a little over 4 months along) Although I'm not experiencing the "normal" pregnancy symptoms all the books seem to talk about (frankly I feel like I'm totally allergic to pregnancy), I am starting to get a bit more of an appetite. I was hungry this afternoon and my cravings seem to center around things with HUGE flavor and that stay rather healthy.  I think I got lucky on that one. Hopefully the little one feels the same way. Either way, I did some fridge diving and came up with an old favorite I haven't made in quite awhile. It's quick, easy, and requires very little cleanup. These are all big plus signs for me so I'm going to share in case you feel the same. :-) 

Easy Bruchetta

-  Nice thick Italian or French Bread, sliced on the diagonal - my slices ended up being    about 4 inches across - average 2 pieces per person

-  1 clove fresh garlic, smashed and diced

-  1/4 cup finely diced onion

-  8-10 fresh basil leaves (estimate, it's ok), julianned

-  2 nice tomatoes, diced small (this will make about 5-6 slices)

-  2 slices of Capicola ham per serving - you can probably substitute any cured meat here, we just like capicola

-  a good quality balsamic vinegar

-  a good quality extra virgin olive oil (I noticed the irony too)

-  a pinch or two of salt

-  fresh grated Parmesan (again, optional but fantastic!)

Mix together the tomato, basil, onion, garlic, and a pinch of salt in a small bowl. 

Lay the bread out on a cookie sheet or your toaster oven pan. I like the toaster oven because it's a little easier to control and way quicker. 

Spoon the tomato mixture onto the bread evenly across all slices. 

Chop up the Capicola and sprinkle on top of tomato mixture. 

Drizzle each slice with balsamic and olive oil in about equal amounts. 

Place under broiler (or on broil in toaster oven) for 5-6 minutes. Keep an eye on it and when the exposed bread turns a little golden it's ready. The Capicola will also start to bubble and get crisp. It's like bacon but better! 

Take out and using a spatula transfer to a plate. Grate some Parmesan on top and add just a pinch more salt to finish. Salt is optional but I think it's rather tasty with it combined with the tomato. 

My Description of one serving

How much I actually ate, and savored every bite!

You get your essential oils in the garlic and olive oil, some spice with the basil and balsamic,  vitamins in the tomato, and well other than that it's just good! It's a great lunch or dinner. It's also really good paired with some mixed greens with a little of the balsamic and oil drizzled on top. Add a dash of oregano and it become spectacular.