Posts Tagged ‘Greek yogurt’
If you love pb+j then you’ll love this parfait. Peanut butter yogurt is layered with strawberry jam, fresh strawberries, and peanut butter granola. Prefect for breakfast or a light dessert.
After 4 awesome days of BBQ-festing it’s time for me to return to Knoxville. Memphis is especially fun in May and I couldn’t have picked a better weekend for which to return. I may need to detox with spinach smoothies and salads however, but in the meantime lets talk about parfaits.
Despite my love for all things peanut butter, it took me a long time to get on board with peanut butter and jelly things beyond the sandwich. For some reason it did not appeal in dessert form but that all changed when I had the peanut butter and jelly candy bar from Trader Joe’s. Then when I got my hands on the KIND peanut butter granola I decided it was time to make a peanut butter and jelly parfait! With all the fresh strawberries I’ve had on hand after picking them on three separate occasions it was an easy decision to incorporate them and the freshly homemade strawberry jam my dad and I made.
This recipe is written for one since it is Single Serving Sunday, but it’s incredibly easy to multiply for more servings. As you can see I ended up making two.
One year ago: Twinkie Truffles
Two years ago: Thai Chicken Pizza
If you love gyros then you need to make this gyro salad. It’s a Greek salad topped with grilled chicken, homemade pita croutons, and tzatziki dressing.
I do not repeat recipes often but when I do I typically change them up slightly. Today is one such example, where I deconstructed the recipe for my chicken gyros into a salad. Gyro-seasoned chicken is grilled to perfection and served over a Greek salad topped with homemade pita croutons and tzatziki dressing. The grilled chicken could easily be enjoyed by itself as it is tender, juicy, flavorful, etc… but the remaining components work to further enhance the experience. Although this recipe has quite a ridiculously long ingredient list do not be discouraged because it is relatively simple to throw together. Toss the chicken in the marinade, whisk together the dressing, toast the croutons (or use store-bought), chop up the salad and then grill the chicken. That’s only 5 steps and the longest task is marinading the chicken, which is inactive time.
One year ago: Funfetti Macarons
Spaghetti with roasted butternut squash and Brussels sprouts proves that that winter squash and vegetables transcend the seasons. Especially when paired with a Greek yogurt cream sauce.
The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash. With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially when paired with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and falvorful glory.
One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes
Creamy wild rice and fresh asparagus come together in this baked side dish. Serve it alongside your favorite cut of meat – it’ll go with just about anything.
Let’s talk plastic bags. I try to use reusable shopping bags wherever I go and have already told my story about them confusing retail but not grocery cashiers, yet sometimes they like to wait in the car instead of coming into the store with me. Such occasions result in a double dose of annoyance because not only do I have to get plastic bags but the cashiers have a habit of using excessive amounts of them. Yesterday I had one bag with a single can of black beans and another with just a block of cheese and container of sour cream. Apparently those three items would not get along if placed in the same plastic bag. I understand they don’t want the bags to break but that’s just silly. My milk was also bagged, which is not a light item and conveniently already possesses a handle. This is why I prefer self-checkout. Alas, I will just bring them back for recycling.
In other news (I need a new transition phrase because that one gets used a lot), I made a side dish! They appear so infrequently on this blog that I get excited when there’s one to share. Especially when it is something that pairs so well with a variety of things. Grilled steak? Definitely. BBQ chicken? You bet. I served it with apple jelly-glazed pork chops and it was wonderful. Wild rice and fresh asparagus are mixed together in a creamy sauce, topped with cheddar cheese, and baked until bubbly.
One year ago: Baked Quinoa Chicken Parmesan
Traditionally frosting is the star of cake decorating, but what about the inside? Amanda Rettke proves that it’s the inside that counts with her cookbook, “Surprise-Inside Cakes”.
When it comes to decorating cakes I am not an expert. Upon receiving the Surprise-Inside Cakes cookbook by Amanda Rettke (I Am Baker) I was a bit intimidated to go beyond the recipes for different layers of color and/or frosting without any cutting and cake-puzzle-assembling. It is truly impressive how many different interiors she was able to design and execute. But after reading through a few of the more complicated recipes I realized that with the right tools and some patience, paired with her excellent step-by-step photos and directions, I might be able to pull it off.
I really loved the smiley face cake and argyle cake but decided to start out small with one of the easier recipes – the rainbow cake. First I had to decide on a cake flavor. Amanda provides recipes for perfectly level cakes and frostings which can be used to create any of the surprise-inside cakes. However, you could also use your own recipe or even a boxed mix, I won’t tell. If using other recipes you may end up with a domed top which will need to be leveled off, unless of course you know that particular recipe does come out flat. Either way, a cake with these interior designs will look made from scratch no matter what recipe you choose.
To see if a boxed mix would work, I decided to doctor up a white cake mix to create a lemon cake. (Did you know that rainbows taste like lemons? Well, at least this one does.) The cakes did dome but that was easily solved by slicing off the tops with a long serrated knife. After that I followed Amanda’s detailed instructions for assembling and frosting the cakes. I don’t think I’ve ever frosted such a smooth cake before.
Upon that beautiful white scene I created my own balloon decorations using the cake-top scraps and leftover frosting. It looks like fondant doesn’t it!? Nope it’s something even better, something I have decided to call cake-ball-fondant! Yup, I am a genius. Instead of forming balls to be dipped in chocolate, roll flat with a rolling pin and cut out shapes with cookies cutters. Consider your mind blown.
In order to find out exactly how I colored and assembled this cake you’ll have to read about it in the Surprise-Inside Cakes cookbook! To assist in keeping a copy into your hands asap I am giving away a copy of this awesome cookbook to one lucky reader. After checking out the recipe use the Rafflecopter widget at the bottom of this post to enter.
One year ago: Baked Eggs with Crispy Hash Brown Crust
Two years ago: Cheesy Cat Treats
Let your slow cooker do the hard work. Throw the ingredients for this creamy chicken tortilla soup into your slow cooker and you’ll have a hearty and flavorful soup. Don’t forget the toppings!
Yesterday afternoon I saw an e-mail that made my tear ducts come to life. Not out of sadness, but instead from pure happiness. The day has finally come – you can now PubMed me! AaaahAAaaAhahAhhhhh!! Here’s to hoping that having this publication under my belt will help me out in the job search.
Click here to read a lot of jargon—> My glorious research paper
If I remember correctly, I first submitted this paper around mid-September 2013. Six months for two revisions with countless figure modifications for new data per reviewers’ requests. I will tell you what though, the biggest pain in the butt was figuring out how to reformat the pictures for my figures to be the correct resolution, size, file type, and lacking alpha channels (wherever the heck those things came from or even what they are). But hey, now I know how to do it for my second paper pending publication. Mastering Adobe Photoshop one scientific figure at a time. And popping open a bottle of wine to celebrate!
When that many pieces of a puzzle finally come together to create something amazing, it’s quite satisfying. Which is why you should not be scared by the lengthy list of ingredients for the recipe for this Slow Cooker Chicken Tortilla Soup. Almost all of the ingredients are thrown into the slow cooker together and the remaining few are added at the end or sprinkled on top just before serving. And to prove it, there are only three steps. Let the slow cooker do the rest.
One year ago: Cake Batter Cinnamon Rolls
Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. Classic Reuben flavor with a twist.
St. Patrick’s Day may be over but Reubens are good year-round, which is why you should use up any leftover corned beef that remains to make these taquitos. Oh yea you better believe I mixed Mexican and Irish into one amazing appetizer (or entree). I was inspired to do such a thing after experiencing Irish eggrolls for the first time and figured I could expand it into other food genres. Cooked corned beef is mixed with shredded cabbage and creamy swiss, then rolled into white corn tortillas to be oven-fried with a light spray of cooking oil. While they bake, whip up the thousand island dipping sauce and you’ll be ready to dive in.
P.S. Job hunt news: I had a second phone interview for the job I told you about last week! The one with the writing assignment. Overall I think it went well and enjoyed the conversation. Unfortunately I blanked and then blundered a bit over one question, but managed to compose myself and continue on without another hitch. Hopefully I will receive good news in a week or two regarding the next step in the process!
One year ago: Raw S’mores Cookie Dough Bites
These mini rainbow cheesecake bites have a hidden piece of gold on the bottom – a golden Oreo. Perfect for St. Patrick’s Day!
For St. Patrick’s Day last year, I made Hidden Pot o’ Gold Cupcakes which had gold colored cores hidden inside and rainbows on top to lead the way. Added to my repertoire this year are these mini rainbow cheesecake bites with a hidden piece of gold underneath, in the form of a golden Oreo! A marshmallow crispie golden Oreo in fact, but any golden Oreo variety will suffice.
These vibrantly colored treats are made by dividing the cheesecake mixture into 6 small bowls, dying them according to the rainbow, and then spooning each in rainbow order into a mini cheesecake pan. Don’t have a mini cheesecake pan? You can use a cupcake pan with cupcake liners but they will be slightly bigger cheesecakes and therefore yield less than 12.
One year ago: Skinny Chocolate Peanut Butter Swirl Cupcakes