Archive for February, 2009

Hi all!  Another Thursday is here … along with another great recipe from one of my favorite ladies, Ellie Krieger.  This week’s selection was chosen by the fabulous Pamela, over at Cookies with Boys.  Her motto – “Who doesn’t like a cookie?”  So true.  Sounds like my kind of gal.

I must admit, I was a little hesitant with this recipe.  We are very picky shrimp eaters in the house and I wasn’t so sure how Devin would react to this combination.  Being the foodie that I am, I charged ahead and with a few modifications it turned out wonderful.  I’m happy to say that Devin made more than one mention about how good it was and I was in absolute agreement with him.  Hooray Ellie! 


Baked Shrimp with Tomatoes + Feta



If you would like to follow the correct recipe, please see Cookies with Boys’ post here.  Here is my modified version for two …


  • EVOO
  • 1/2 cup diced onion
  • 1 can diced tomatoes with celery, onion and green pepper
  • 1/4 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 20 medium raw shrimp, peeled and deveined
  • 1 1/2 cups chopped fresh spinach
  • 1/3 cup reduced fat crumbled feta with basil and tomato
  • 1/4 cup whole wheat Panko bread crumbs


Preheat oven to 425 degrees.  Spray a baking dish with PAM and set aside.  Saute onions in a large skillet with EVOO until tender.  Stir in tomatoes, pepper and red pepper flakes.  Bring to a boil, reduce heat and simmer for 5 – 7 minutes, until slightly thickened.  Remove from heat; stir in shrimp and spinach.  Transfer shrimp/tomato mixture to prepared baking dish.  Top with crumbled feta and bread crumbs.  Bake for 12 minutes, or until cheese has melted and shrimp is cooked.  Enjoy!




We served ours with brown rice and a salad.  It was delicious.  For me, the rice gave the dish a jambalaya feel.  Mmm.  So tasty and yet so healthy as well.

Alright, time to get the motor running, people.  Have a great day.  Soon to be TGIF …



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Fake + Bake

A couple of weeks ago, Devin came home from work, and as we chatted, I mentioned that we were having chicken for dinner.  He responded with “Chicken Parmesan?”  Nope.  Not that night.  But the seed was planted and it didn’t take too long for the popular Italian dish to grace our table. 


Chicken Parmesan – Running with Food Style




(For two)

  • 2 boneless chicken breasts
  • 1/2 cup whole wheat Panko bread crumbs
  • 1/8 cup Grape Nuts
  • 1 tsp. Italian seasoning
  • 1/8 tsp. each salt + pepper
  • 1/4 cup egg substitute
  • 1/2 cup of your favorite spaghetti sauce
  • Mozzarella cheese


Preheat oven to 375 degrees.  Rinse chicken breasts with water and pat dry with paper towels.  Combine bread crumbs, Grape Nuts, Italian seasoning, S+P and place in a shallow dish.  Pour egg substitute into a separate shallow dish.  Dip each breast in egg substitute and then the breadcrumb mixture; coat well.  Place chicken in an oven-proof dish that has been sprayed with PAM.  Bake for 20 minutes – 25 minutes, or until done.  Top each breast with 1/4 cup spaghetti sauce and Mozzarella cheese.  Place back in the oven and broil until cheese is browned and bubbly.  Enjoy!


This definitely hit the craving spot.  I served it up with “fake spaghetti,” aka spaghetti squash, and roasted zucchini with tomatoes and basil.  All the comfort of a favorite Italian meal … without all the extras that go along with it.  Yep.  That’s how I roll. 

I hope you are all doing well!  Another week is ahead.  Is it cold where you are??  It’s been pretty chilly here.  We had great weather about 2 weeks ago, but it left and hasn’t found it’s way back yet.  Just so you know, I say “chilly” very delicately, knowing that many of you have had a MUCH colder winter than I could imagine at this point.  My blood has definitely thinned out since my days as a mid-westerner.  I like the heat now.  The more, the better for me.  My theory = I can always find a way to cool off, but when you get that chill deep in your bones, no matter what you layer on, it just won’t go away.

Ta-ta for now.  Have a fantastic night!

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CEiMB: Nutty Granola

Well, hello there.  It’s been a while.  How have you been?  This is the first week in I don’t know how long that I haven’t yet cooked a real meal.  I didn’t even plan a menu this week.  Now we’re gettin’ a little crazy.  Uh-huh.  See, Dev’s been out of town this week.  So, what’s a gal to do??  Well, she makes herself a huge batch of vegetable soup, slurps away all week and enjoys the break.  He’s coming home tonight and it’s back to the grind tomorrow.  I’m happy for that.  My liquid diet has worn itself out. 

Actually, it hasn’t been all liquid.  My fabulous in-law’s invited me over for dinner one night, so I was lucky to enjoy a home-cooked meal that didn’t involve my hands …


Grilled Chicken

Chicken a la Grill

Tropical Salad

Tropical Salad


I am ever gracious.  It was delish.  The tropical salad was amazing … romaine leaves, banana, blueberries, coconut and papaya.  Ahh.  Heaven.  I was fork and knife ready to clear off any plate that had any salad remaining.  No such luck though.  Everyone thought it was as great as I did.


Now, on to this week’s CEiMB pick …

Nutty Granola



Our hostess with the mostess this week is Lethally Delicious, who whips up some mean looking treats.  As you may well know, I am a HUGE granola junkie.  I make my own granola and can’t live without it.  I enjoy a bowl every morning, without fail.  I’ve strayed before, tinkering with oatmeal creations and waffles that look (and taste) more like dessert than breakfast, but I always end up with my beloved bowl of crunchy delight.

I felt like I was cheating on the bananas this morning when I whipped out the oats to put this one together … sans the yellow fruit.  This recipe by Ellie didn’t call for any bananas … or butter … or oil … or much of anything, really.  Once I looked over the ingredients, I knew I had everything I needed in the pantry.  Hooray for that.

To see the original recipe, please visit Lethally Delicious’ post here.  Here is the modified recipe that I used …


  • 3 cups old-fashioned oats
  • 1/2 cup chopped almonds
  • 1/2 cup chopped pecans
  • 1/4 cup pumpkin seeds
  • 1/4 tsp. salt
  • Heaping 1/2 tsp. cinnamon
  • 1/4 cup coconut
  • 1/2 cup sugar free syrup
  • 1/4 cup each raisins and dried cranberries


Mix all ingredients together, except for the raisins and cranberries, and bake in a 300 degree oven for 30 minutes, stirring occasionally.  Once cool, stir in raisins and cranberries.  Store in an airtight container in the refrigerator.


Another great granola recipe.  Yum yum in my tum.  Well, it’s time for me to head out for the airport to pick up my lovebug!  Can’t wait to give him a big squeeze.  Hope everyone is having a great week.  Guess what?!  Tomorrow’s Friday, people.  Sleep in just a little bit.  Ciao.

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Our Night In The Bahamas

Hola peeps.  I hope everyone had a fantastic weekend.  Monday already and back to the grind.  I’m sure it was a big Valentine’s weekend for a lot of people.  As for Devin and I, we celebrated Valentine’s day as we normally do … we stay in, cook dinner and spend some q-time together.  Our wedding anniversary is not too far off and since we always make a big to-do of that special date, we started our “low key” tradition many years ago.

We love to travel and have visited many great places, near and far.  In a tribute to our travels, each year we write down all the places we have traveled on small pieces of paper, throw them all in a bag and draw just one.  The chosen destination will be the base theme for our dinner the next year.  Last year, we drew the Bahamas, which we visited in 2003, so this year we had a Bahamian-themed meal.  Our little way to spice things up … plus it helps narrow down our choices of what to eat!


Here’s a peek of our evening in pictures …




Island Salad

Junkanoo Chicken over Spicy Rice

Junkanoo Chicken over Spicy Rice

Baked Rum Bananas

Baked Rum Bananas

Drink Up Bahama Mama

Drink Up Bahama Mama


I just have to share the recipe for our fabulous dessert, since it was just too easy and oh, so good …

Baked Rum Bananas

(For Two)


  • 2 ripe bananas, peeled and cut in half lengthwise
  • Juice of half a lime
  • 1 tbsp. dark rum
  • 1 tbsp. brown sugar
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/2 tbsp. butter
  • 1/2 tbsp. coconut


Preheat oven to 400 degrees.  Place bananas cut side down in a baking pan sprayed with PAM.  Mix lime juice, rum, brown sugar, cinnamon and nutmeg together in a small bowl.  Pour evenly over bananas and dot with butter.  Bake in oven for 5 minutes, then carefully flip bananas, sprinkle with coconut and continue baking for 5 – 10 minutes.  Enjoy!

Recipe adapted from here.


If you are interested in any of the recipes, just let me know and I will be happy to send them to you.  We really enjoyed everything that we ate. 

I am excited to announce that next year’s food will be based around our trip to Savannah, Georgia.  Devin has already reminded me of the fabulous Oyster Po’ Boy’s that we ate when we were visiting this quaint town.  How he remembered that is beyond me?!  After he brought it up, I remembered, but I don’t think I would have remembered on my own.  I think I have an excellent start to the planning of the menu for next year …


Ok, people, time to get a move on it.  Have a great Monday!

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Sopa de Albondigas

Hi all!  Are you doing well?  Did you have a good week??  I hope so.  My week was super busy, as you already know, and I’m really glad the weekend is here.  Next week should be a bit more normal again. 

We ordered take-out from our favorite pizza joint last night, so I’m going to jump back to Thursday’s dinner for your viewing pleasure today.  I’ve seen this soup pop up on other blogs lately and it reminded me that we haven’t had it in forever.  It’s hearty, spicy and comforting all in one …


Sopa de Albondigas (Meatball Soup – Spanish Style)




(For two)

  • 2 1/2 cups water
  • 1 large carrot, sliced
  • 1/2 cup chopped onion
  • 1/2 sweet potato, peeled and diced
  • 3/4 cup bottled salsa, medium or hot
  • 1 tsp. reduced sodium chicken bouillon
  • 1/2 lb. extra lean ground turkey
  • 2 tbsp. bread crumbs
  • 2 tbsp. fat free milk
  • 1/2 cup black beans, drained and rinsed
  • Fresh cilantro (I used two frozen cilantro cubes and added to soup while cooking)


In a large soup pot, bring water, carrots, onion, sweet potato, salsa and bouillon to a boil.  Reduce to a medium simmer, stirring occasionally, approximately 15 minutes.

Mix the beef, breadcrumbs and milk together in a bowl.  Form into 1-inch meatballs and drop into boiling broth, one at a time.  Once soup returns to a boil, reduce heat to medium-low.  Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender.  Add black beans during the last 10 minutes of cooking.  Serve with cilantro for garnish, if desired.  Enjoy!

Recipe inspired from here.


So, what’s on everyone’s agenda for Valentine’s day??  We stay in and cook a special dinner every year … I will explain more on the theme tomorrow, but I will say that it’s Bahamian-inspired!  Fun, fun. 

Have a wonderful day, sweets! 

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CEiMB: Sesame-Teriyaki Chicken

Hi all!  One of my very favorite bloggies, Jessica, over at Johnstone’s Vin Blanc, was the hostess with the mostess for this week’s Craving Ellie.  She selected the Sesame-Teriyaki Chicken Thighs, found on page 209 of Ellie’s The Foods You Crave cookbook. 


Sesame-Teriyaki Chicken Bowl



The original recipe can be found on Jessica’s post here.  I followed the ingredients needed for the chicken to a T, with the exception of garlic.  No garlic here.  Instead of using chicken thighs, I went for boneless breasts (2) and turned the entire dish into an “Asian bowl” that seem to be so popular nowadays.

The bowl included whole grain Udon noodles, steamed broccoli, mushrooms and sliced scallions.  I reserved the marinade that I used for the chicken and boiled it down until it reduced by 1/2.  I also made sure to boil it for a LONG time to ensure that any germies were destroyed.  I was a little leery of doing this, but figured after 30 minutes, it has to be A-OK.  Right?!  I’m still here this morning, so it must be all good.  Ha.

Alright, y’all, I have to run again.  I hate to be so short this week.  It’s just gotta be, ya know.  Hopefully I will have some time this weekend to catch up on all my favorite bloggies to-do’s!!  Miss ya.

Much love.  Muah.

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Tempting The Tastebuds

Another busy day, so this one’s gonna be quick, folks.  Hope you are all doing fantastically well today.  You may [or may not] remember not so long ago that I made chicken burgers for dinner, stuffed with blue cheese, spinach and mushrooms.  Devin wasn’t exactly thrilled since it wasn’t exactly the “burger” he was expecting it to be.  I made a promise to deliver his wishes very soon.  Last night turned out to be the lucky night …

Now, you’ve seen a turkey burger before, but these are a little different.  See, peeps, these patties included some extra legwork before rolling them into little balls and slapping them on the grill.  I followed the fabulous Lonely Sidecar‘s method for making these bad boys and I can tell you, it didn’t disappoint. 

We are huge fans and will continue this method from here on out.


Lonely Sidecar’s Turkey Burgers




(For two)

  • 1/2 pound extra lean turkey breast
  • 1/8 cup bread crumbs
  • 1/2 tbsp. dried minced onion
  • 1/2 tsp. mustard powder
  • 1/2 tsp. season salt
  • 1/2 tbsp. Worcestershire sauce

I slightly modified their recipe, removing the garlic and using dried onion, instead of fresh.  To see their original recipe, please click here.


Alrighty tighty, I’m off like a prom dress.  Have a great Tuesday!

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