Okay, so I’ve really missed you. Taking a break was the right thing to do and as hard has letting go of this blog has been, it is too hard to be excited about the “BIG” game and not share some of my favorite football eats!!
No, I don’t have a ‘team’ in the game…I actually don’t really care who wins and may or may not watch the whole thing. BUT as usual, I do care about the food we will be eating when we do watch the game!
Here is a round-up of my favorite football watching eats! If your team did make it to the final round, GOOD LUCK! Win or loose, some tasty food will make the game even more fun!
Good morning! For those that are still following, this will probably be one of my last posts (if not the last). If you didn’t know, I’m taking a break from blogging for awhile to focus on family and get back to enjoying cooking again. As much as I’ve loved food blogging, this has become a major stress in my life instead of an enjoyable hobby (I don’t get paid to do this).
One of my goals during my sabbatical is to enjoy those recipes that I’ve already made and never got to make again (because I was too busy trying to make something new)! Today, I’m going to start that goal by reviewing some of my favorite holiday cookie/treat recipes! Hope you seen a few you want to try again or for the first time with me!
If I don’t post again, I want to thank you for your encouragement and support for my recipes. It has been a pleasure cooking for you! And no matter what you celebrate, have a wonderful, restful, peaceful holiday filled with friends, family and love!
In a large mixing bowl whisk together the eggs, milk, oil, pumpkin, honey, cinnamon, ginger, nutmeg and baking soda until well combined.
Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
Keep waffles warm until you finish cooking all of them.
Roll out your pie dough to ¼” thick and place into pie pans, trimming around the edges so you don’t have any overhang.
In a small saucepan, melt the butter and sugar together and cook over low heat until the sugar is dissolved (about 1-2 minutes). Remove from the heat and cool for at least 5 minutes.
In a large bowl, whisk the eggs and vanilla together. Slowly pour in the butter and sugar mixture while whisking. Then add the cocoa powder, salt, and baking powder and whisk until just combined. Whisk in the flour until just combined (do not overmix). Fold in the chocolate chips and pour into the prepared pie shells.
Arrange the pecan halves over the tops of the pie(s).
Bake at 350 for 45-55 minutes or until the centers are cooked through (like a brownie). Cool for 10 minutes and serve.
Preheat your oven to 375 degrees. Rinse and dry the game hens and place them on a rack in a roasting pan. Tie the legs together with string (this helps them to not burn).
In a bowl, combine the butter, salt, pepper, zest, thyme and garlic and mix well to combine. Using your fingers, smooth the butter mixture all over and inside the cavity of the hens. Pour the lemon juice and chicken stock under the hens. Cover them with foil and bake at 375 for 60 minutes. Remove the foil and bake another 10-15 minutes or until the juices run clear from the joint of the breast and the leg.
Remove from the oven, cover and let sit for 10 minutes before serving.
Roasted Brussel Sprouts with Cranberries and Panchetta
1 lb small brussel sprouts, cleaned and halved
2 tbsp olive oil
4-6 oz panchetta, diced
½ c dried cranberries (no sugar added)
1 tsp salt
1 tsp black pepper
½ tsp garlic powder
¼ tsp freshly grated nutmeg
Preheat your oven to 400 degrees. Toss the halved brussel sprouts with the olive oil, salt, pepper and garlic powder. Spread onto a large cookie sheet and bake at 400 for 15-20 minutes or until sprouts are browned on the edges.
While the spouts are roasting, put the diced panchetta in a pan over medium-low heat and cook until browned (like cooked bacon). Remove from the pan onto a dry paper-towel and drain to remove the excess grease.
Once spouts are cooked, toss with dried cranberries and cooked panchetta.
Making the sugar-free life sweeter, one bite at a time! In my kitchen you won't find any white starches or white sugar but we don't need them here. Pull up a chair and join me for a bite or two and see how "sweet" it can be!
Hi, I'm Sara! Welcome to my kitchen! In my kitchen you'll find better for you recipes with exceptional taste. I'm a foodie with a few diet restrictions (no white starch and low/no sugar) but that doesn't mean that I can't enjoy food to the fullest! Join me in my kitchen and try a recipe or two. My kitchen is yours, so make yourself at home....and enjoy!