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Skinny Creamy Cauliflower Soup

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Simple and delicious, this skinny cauliflower soup is creamy and the perfect lunch or dinner!

Skinny Creamy Cauliflower Soup

The first time I made this skinny creamy cauliflower soup, I wasn't sure what to expect, and I wasn't sure it would be that great.  It's basically made of pureed cauliflower, and to me, this sounds very similar to baby food.

However, this soup definitely proved my early judgments to be wrong, and it ended up shining as a great healthy and delicious meal.  When cauliflower is pureed, it gives off a really creamy and decadent texture, and you forget that what you are eating is actually really healthy and good for you.

This soup is vegetarian, but it could be made for meat eaters as well.  You can substitute chicken stock for the vegetable stock if you have that on hand, and for a little something extra, you could add chopped bacon as a garnish (I imagine it would give the feeling of baked potato soup).

Skinny Creamy Cauliflower Soup

Can I freeze Skinny Cauliflower Soup?

This soup is great for freezing, and I always make a double batch and freeze half of it.  It's super cheap, low calorie, low carb, and so tasty! It takes about 20-25 minutes to make, and you can serve it as a main dish or a side dish.

If you like healthy soup as much as I do, checkout these other recipes:

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5 from 1 vote
Print
Skinny Creamy Cauliflower Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Simple and delicious, this skinny cauliflower soup is creamy and the perfect lunch or dinner!

Course: Main Course, Soup
Cuisine: American
Keyword: skinny cauliflower soup
Servings: 6
Calories: 150 kcal
Ingredients
  • 2 pounds cauliflower about 1 large head, chopped
  • ½ onion s, medium, chopped
  • 2 cups vegetable or chicken broth reduced sodium
  • 1 cup half and half fat free
  • ½ cup cheese jack or Mexican blend, reduced fat, about 1 ounce, grated
  • 2 ounces cooked bacon minced (if desired)
  • 2 green onions or more if you like
  • pepper black
  • salt
Instructions

  1. Combine broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for 15 minutes or until cauliflower is tender.

  2. Use an immersion blender (or place ingredients in a blender) and puree. Add fat free half & half and blend for about 1 minute or until desired consistency.

  3. Pour into bowls and garnish with cheese, bacon (if desired) and green onions. Top with cracked black pepper and salt to taste.

Recipe Notes

Nutrition: Per Serving (with bacon) About: 150 calories, 3.5 g fat, 1.5 g saturated fat, 12 g protein, 21 g carbohydrates, 5 g dietary fiber, 740 mg sodium; WW Points plus value 4

Crock Pot Honey Sesame Chicken Lettuce Wraps

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Crock Pot Honey Sesame Chicken Lettuce Wraps

Have an Instant Pot? You can make these Crock Pot Honey Sesame Chicken Lettuce Wraps in the Instant Pot too! RECIPE HERE!

I pretty much love crock pot recipes because they are usually fairly easy and cheap.  They usually don't have too many ingredients, most you probably have on hand already.  This recipe is done in a pretty quick amount of time in crock pot terms, too- 3 to 4 hours.  When I made Slow Cooker Honey Sesame Chicken Lettuce Wraps last week, it left a really delightful smell in the house, and even being a vegetarian I was drooling looking at this.  The sauce looks really good, and I think it pairs perfectly with a nice crisp lettuce wrap.  You could also opt to serve this over rice, or in taco shells...I think there are a lot of options here.  As for the taste? My boss said it was really good, and described it as having a unique smokey-sweet flavor.

This is also super healthy, being from Skinny Taste. It has only 185 calories per serving and 2 grams of fat, while giving you a whopping 27 grams of protein!

Print
Crock Pot Honey Sesame Chicken Lettuce Wraps
Ingredients
  • 2 lbs boneless skinless chicken breast
  • black pepper to taste
  • ⅓ cup low-sodium soy sauce tamari for gluten-free
  • ¼ cup honey
  • ¼ cup tomato paste
  • 3 tablespoon rice wine vinegar
  • 2 cloves garlic minced
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 teaspoon onion powder
  • 1 teaspoon sriracha hot chili sauce or more to taste
  • 1 heaping tablespoon cornstarch
  • ¼ cup water
  • ½ tablespoon sesame seeds
  • 2 medium scallions chopped for garnish
  • Lettuce for lettuce cups I used bib lettuce
Instructions
  1. 1. Place the chicken in the slow cooker and season with black pepper.
  2. 2. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tablespoon water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.
  3. 3. Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.
  4. 4. In a small bowl, dissolve cornstarch in remaining ¼ cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.
  5. Serve chicken and sauce in lettuce cups and top with sesame seeds and chopped scallions for garnish.
  6. This could also be served over rice if you prefer that over the lettuce cups.
Recipe Notes

Servings: 8 • Serving Size: over ⅔ cup • Old Pts: 4 • Weight Watchers Points+: 4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg

Crock Pot Honey Sesame Chicken Lettuce Wraps

You can also connect with me here:
      
Thanks for visiting!
-Allyson
 

Easy Baked Tofu

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Easy Baked Tofu

Even before I became a vegetarian, I loved tofu....especially when it's fried, crispy, covered in sauce and in Chinese food.  Who doesn't like that?  But, since learning to cook with it more, I have found different techniques to mock frying the tofu, and still being able to get a nice crispy outside, without all the bad points of frying.  In a different post I talked about 'dry frying' tofu, which is really handy and easy, but it can sometimes be time consuming.  So when I stumbled upon a baked tofu recipe on All Recipes, I thought I hit the jackpot.  With several positive reviews, I knew I had to try this one out.

I am happy I did, because it is delicious.  The sauce takes 2 minutes to whip up, and then you really don't have to do anything else because you just put it in the oven.  It turned out slightly crisp, and full of flavor.  I highly recommend making a double batch of this because it will go fast!  I also suggest finding a local Asian Farmer's Market to shop at, because you can get tofu super cheap, along with the rest of the ingredients in the sauce.  I served this baked tofu with Asian roasted asparagus, all over rice. It was awesome.  

You definitely don't need to be a vegetarian to try this Easy Baked Tofu.  Making it this way will have your mind totally off meat, and fills you up just as well.  I've also heard a lot of people say that they don't like tofu because of the texture, but the texture completely changes depending on how it's cooked, so give this a try.  At pretty much just the cost of the tofu (because it's likely you have most other ingredients on hand already), you can't go wrong with this healthy and inexpensive meal!

Easy Baked Tofu

Easy Baked Tofu

I don't have a 'tofu press' (whatever that is...), so I just put the tofu between paper towels, and put a heavy book on top to press out the water.

Easy Baked Tofu

I highly recommend honey from The Savannah Bee Company-it's SO SO SO good and I have been using it in everything lately!

Easy Baked Tofu

Print
Easy Baked Tofu
Ingredients
  • 1 16 oz package firm/extra firm tofu
  • 3 tablespoon gluten free low sodium soy sauce tamari or Bragg’s liquid aminos
  • 2 tablespoon honey agave or maple syrup can be subbed for vegan
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon sesame oil
  • 1 teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • couple dashes of cayenne pepper or crushed red pepper
  • olive oil spray
  • chopped green onions/scallions for serving
Instructions
  1. 1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil or use a silicone mat.
  2. 2. Slice tofu into ½-inch slices, and gently press excess water out of tofu (use tofu press or place between paper towels and put heavy weight on top for 10 minutes). Cut sliced tofu into ½-inch cubes.
  3. 3. In a bowl, stir together the soy sauce, honey, vinegar and oil. Stir in ginger, garlic powder and red pepper. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
  4. 4. Place the tofu on the baking sheet in a single layer. Spray tops with olive oil (I use the Misto) and bake in a preheated oven for 20 minutes. Turn tofu, and bake until the tofu turns golden brown, about 20 minutes more or until develops a nice crisp crust. Enjoy!
Recipe Notes

Serve over rice, with mixed vegetables, with stir fry...the options are endless!

Easy Baked Tofu

Like Chinese inspired food as much as us?  Check out some of my other ‘Chinese’ recipes (click photo for recipe)

Easy Asian Noodles

Spicy Steamed Bok Choy Recipe

Quinoa 'Fried Rice'

General Tso's Tofu

You can also connect with me here:

Thanks for visiting!

- Allyson

Guest Blog: Crock Pot Barbacoa

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Today we have another guest post from Shannon!  If you didn't see her first guest post, Guiltless Fettuccine Alfredo, I highly suggest you check it out!  Here she has whipped up her take on Barbacoa (and I am embarrassed to admit that I had not even heard of this!). Looks tasty!

Barbacoa (A Happy Accident)

Meal planning and grocery shopping is an art form for me. By the time I’m done with my weekly grocery list, it is full of notations. I star items for which I have coupons, mark BOGO deals and other weekly specials, and mark which stores some of the items will come from. I don’t have time to shop around at 27 different stores to find the best deals. I’ve found though, that what works best for me is hitting two stores each week. My area has a HUGE grocery store, complete with its own Starbucks and fancy cheese counter. I don’t go there. I go to the other side of town, where there is an Aldi and one of our grocery stores (a much smaller version) right next to each other. This makes it MUCH easier to go to two stores without wasting time, and it is much more efficient to be in smaller stores (with far fewer temptations!).

Since I broke up with my fancy grocery store and started going to Aldi first, I have saved a TON of money. I used to almost always go over my grocery budget. Now, I never spend all of it, even when we need dog food or supplies for a party. Aldi’s produce is SO cheap…we have been eating fresh fruit this winter, instead of pre-packaged fruit cups, and it is fantastic! I realize I’m late to the game on discovering Aldi, and that many of you probably have been shopping there forever. Forgive me, I’m slow sometimes.

The one thing I am a little hesitant to buy at Aldi is meat. There’s probably nothing wrong with it, and I have purchased it a few times, but for some reason I still prefer to buy that at my local grocery store. As a general rule, I wait until there are BOGO meat sales, and then I stock up. This finally leads me to the point of this post. My grocery store had BOGO pork roasts last week, so I picked up two of them. When I got home, I found that we still had one in the freezer. With a plethora of pork, I needed some new recipe ideas. Generally, we cover them with barbecue sauce and put them in the crock pot for pulled pork sandwiches. The other go-to is to make tacos with them, also in the crock. So this time, I wanted something a bit different. While perusing Pinterest, I found a Barbacoa recipe.

In case you were wondering (I was), Wikipedia says this about Barbacoa:

“Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives.[1] In contemporary Mexico, it generally refers to meats or whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day and in some cases may refer to meat steamed until tender.”

I suggested digging a hole in the back yard and throwing the pork roast in there to cook, but my husband looked suspicious. The dog, on the other hand, was all for that idea. So, we decided to go with the last interpretation of the term, and figured the crock pot was again a good way to go.

I normally reserve trying new recipes for the weekends, when I have more time to prep and follow directions. Since this was a crock pot recipe, I figured I would prep it Sunday and cook Monday, so we could come home to a (hopefully) delicious dinner.  So while my kid napped Sunday, I mixed up the marinade and sauce for the pork.

Crock pot Barbacoa

This was extremely easy, and took all of 10 minutes to do. One word of caution – chipotle peppers in adobo sauce are REALLY spicy. Also, there are probably 5ish of them in a can. I stupidly thought there might only be one in the can, so I bought two. The recipe called for one of the peppers, plus chipotle chili powder. Since I only had regular chili powder, I thought I’d add a second chipotle pepper to enhance the chipotle flavor. Even so, I definitely didn't need two cans of those peppers. I still have a container of them in the fridge, and have no idea what to do with them!

I defrosted my pork roast for about 5 hours, just until it was thawed enough that I could cut off the layer of fat on the top. I found it really easy to cut it off while the pork was still partially frozen. Then, I stuck it and the marinade in a bag and put it in the fridge overnight.

Crock pot Barbacoa

Monday morning, while getting ready for work, I threw everything in the crock pot and turned it on. This was where I screwed it up. I dumped the pork and its marinade in the crock pot, and then as I was pouring the sauce in, thought to myself, wait a second, maybe this sauce goes in AFTER it cooks. It was too late, so I dumped the rest of the sauce in there and then looked at the recipe. Not only was that the case, but I was also supposed to cook the pork in the marinade, and then dump the liquid before adding the sauce. If there’s one thing I’ve learned from playing around with recipes, it’s that it is pretty hard to make something completely inedible. So, I programmed my crock pot for 7 hours on low, and left for work.

Crock pot Barbacoa

When I got home, the house smelled AMAZING. As soon as my 2-year-old entered the house, he exclaimed, “I try it?” As I suspected, the sauce was way too thin. This was because of my mistake. I hate to throw away flavorful cooking liquid anyway, so I was actually kind of glad it worked out that way. I grabbed a can of tomato paste to thicken the sauce, and put it into the crock. After letting that melt in, the sauce was thicker. I tasted it, and it was really good, but fairly spicy. And, I was afraid of any of us getting bites of chipotle. So, I threw the sauce in my blender and pureed it. This gave it a very nice consistency, velvety and smooth, and thicker than before. It also leveled out the spiciness nicely. After this, I shredded the pork, put it back in the crock, added some of the sauce (I had way more than I needed), and turned it on warm until we were ready to eat. I had enough sauce leftover to freeze and use for another batch! My husband added extra sauce to his, since he likes things extra spicy, and that worked out well. We served the pork over brown rice and black beans, and topped it with cheese, light sour cream, and fresh tomatoes.

Crock pot Barbacoa

I have no idea what Barbacoa is supposed to taste like, but we've labeled this recipe a success! Maybe next time I will actually follow the directions, but I liked this version very much, so I must just continue doing it this way. Once it was mixed with the rice, beans, and toppings, it wasn't spicy at all. Adding the extra sauce was great for the adults in the house, and without it, it was mild enough for my kid to eat (although he likes curry, so he might not be the best representative of the average toddler). 

2013-02-25 19.20.55
Barbacoa....even tasty for toddlers!

Print
Crock Pot Barbacoa
Ingredients
  • :2.5 pounds pork loin roast fat trimmed
  • 14 ounces Coke Zero
  • ¼ cup brown sugar unpacked
  • ¼ cup water
  • 2--4 oz cans sliced green chilies
  • 8 ounce tomato sauce
  • 1 can tomato paste
  • 2 chipotle peppers in adobo sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. 1. Mix all ingredients together and place in a gallon size bag, or directly in your crock pot. Refrigerate at least 2 hours, or overnight.
  2. 2. Cook on low for 7-8 hours, or high 3-4 hours.
  3. 3. Serve with rice and beans, and/or in tortillas, or any way you want!
Recipe Notes

Servings: about 10 • Serving Size: 3 oz • Points+: 5 pts •Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g

Recipe adapted from The Recipe Critic

 Shannon Brenner lives in Pittsburgh, PA. She is a career counselor, mother, wife, pretend chef, blogger, and Steelers fan (not necessarily in that order).  

Thank you so much, Shannon!!!

 

Chocolate Chip Cookie Bars

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Whenever there is some sort of school party, potluck, holiday gathering, etc...I love to make these Chocolate Chip Cookie Bars.  I was first introduced to this classic recipe when I lived in Connecticut, by a mom who had been making these since her children were just toddlers.  After trying the cookie bars, I begged her for the recipe.  She laughed and said that people ask her all the time for it, and it's right in front of your eyes!  Literally right in front of my eyes, on the Tollhouse chocolate chip bag.  I looked at the packaging, but I only saw a recipe for cookies.  Alas, under the cookie recipe there is a cookie bar recipe.  It uses the same recipe as making cookies, but you spread them in a baking dish or jelly roll pan (depending on how thick you like your cookies-I like them more like brownies!), and cook for a bit longer.

Over the weekend one of my friends mentioned she was making these delicious bars, and I was shocked to hear how many people had never heard of them!  Right away I ran out to Kroger and picked up the only thing we didn't have-chocolate chips.  You probably have most, if not all, of the ingredients in your pantry right now, so these are pretty easy to make.  I highly suggest you don't make these, unless you are planning to bring them somewhere because you will eat the entire pan yourself.  Don't say I didn't warn you....

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars 

Chocolate Chip Cookie Bars 

5 from 1 vote
Chocolate Chip Cookie Bars
Print
Chocolate Chip Cookie Bars
Ingredients
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2 sticks butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups 12-oz. pkg. Semi-Sweet Chocolate Morsels
Instructions
  1. 1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jelly roll pan.
  2. 2.Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into greased 15 x 10-inch jelly-roll pan or 9x13 baking dish for thicker cookies.
  3. 3. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Cool in pan on a wire rack, then cut into bars.
Recipe from Toll House


Guest Post: Easy Homemade Bread

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Easy Homemade Bread

A couple weeks ago, I went on a girls trip (13 of us!) to Savannah, and I had the pleasure to hang out with my friend, Joy.  We were talking about cooking and our families one day, and she mentioned how she makes their bread.  Yes, the bread that they use every day for sandwiches, snacks, everything.  I told Joy that I have always been intimidated to make real bread (give me some fruit to throw in a loaf and I am fine..but regular, no no no no!), and she told me that she was intimidated before as well.  She told me a heart warming story about learning to bake things (see cookie story below!), and how it turned out to not be as difficult or intimidating as she thought! I pretty much demanded that Joy write a guest blog post for me as soon as she got back to Utah.  She was quick to send this to me and I am really excited to share it with you!   This is definitely a recipe I am going to try, because I want to set my fear of bread baking aside, and start making it all the time!

Guest Post: Easy Homemade Bread by Joy

If you’re anything like I used to be, you may hear “homemade bread” and run the other direction. Before I went to college I literally did not know you could make cookie dough. I thought you had to buy it. Not kidding.

When I met my husband he would frequently rave about his mom’s homemade bread; at first I felt inadequate, but I eventually got to the point where I made it clear that fresh baked bread would never be coming out of my oven. Ever.

But one day about 4 years into our marriage I was at my mother-in-law’s house when she announced that she would be making bread. I decided I would watch, and as I watched I realized this was something I could do; it wasn’t that hard. So I went home and tried it, and while it didn’t look nearly as pretty as hers did, it actually turned out well.

Now, I make about 90% of the bread we eat in our house myself. And it is so good.

And seriously, if I can do it, I know you can.

Easy Homemade Bread

I start by letting my tap water get as hot as possible. Like too hot to put my hand under. I add oil and honey to the hot water and then pour it all in my mixer at once. This method works best for me since the hot water helps to make the honey a little bit runnier; it all comes out quickly instead of me having to wait while the honey drains into my mixer.

Easy Homemade Bread

Once that’s in, I add the salt, yeast, oats, gluten (if you don’t have gluten you can omit it, but be aware that your bread will be a lot crumblier), and wheat flour.

DSC_0435

I mix it on low until it’s well blended and then turn it to a medium speed for about 4 minutes.
At this point it’s still pretty wet.

Easy Homemade Bread

Next I add the white flour and turn my mixer back on low until it’s well blended. I sometimes add more white flour if it’s still too sticky once it’s blended.

Easy Homemade Bread

You’ll know it’s ready when it barely sticks to your finger and will fall out of the mixer and off of the dough hook without sticking very much.

I dump it onto my baking mat (or floured counter) and knead it by hand for about 2 minutes; then let it rise until it doubles in size.
How long to let it rise varies every single time I make bread. Today it took 45 minutes, but you’ll have to keep an eye on it.

Easy Homemade Bread

Easy Homemade Bread

Once it’s doubled in size I cut it in half and shape the halves into loaves. I put them into greased loaf pans and then let them rise again.

Easy Homemade Bread

When they go into the pans the dough should be under the lip of the pan; let them rise until they’re just above the lip. You don’t have to wait nearly as long to let the loaves rise in the pans; about 15 minutes generally.

Easy Homemade Bread

Easy Homemade Bread

I preheat the oven while they are rising.
Once they've risen enough they go into the oven for 45 minutes. Your house will smell amazing while it’s baking; it’s one of my favorite smells.

Once they’re done I remove them from the pan and let them cool on wire racks.

Easy Homemade Bread

Easy Homemade Bread

My husband likes the bread best warm, but it’s good all the time.  We like to add jam, butter, honey, and we use it for sandwiches.

Easy Homemade Bread

This recipe can easily be doubled and the bread freezes well. I tend to make a double batch (so 4 loaves) and use it for the month.
Enjoy!

5 from 1 vote
Print
Easy Homemade Bread
Prep Time
1 hr 15 mins
Cook Time
45 mins
Total Time
2 hrs
 
Ingredients
  • 3 C hot water
  • ⅓ C oil
  • ⅓ C honey
  • 1 T salt
  • 1 ½ T instant yeast
  • 1 C instant oats
  • ¼ C wheat gluten
  • 4 C wheat flour
  • 2 C white flour
Instructions

  1. Add water, oil, honey, salt, yeast, oats, gluten, and wheat flour to mixer. Mix on low speed until well blended, then mix on medium speed for another 4 minutes.

  2. Add white flour and mix on low speed until blended. If it’s too sticky add more white flour by ¼ C increments until the dough barely sticks to your finger.

  3. Dump dough onto floured counter and knead by hand for 2 minutes.

  4. Let the dough rise until it’s doubled in size.

  5. Cut the dough in half and form loaves out of halves. Place loaves into greased loaf pans and preheat the oven.

  6. Let the dough rise until it’s just over the lip of the pans.

  7. Bake at 350* for 45 minutes.

  8. Remove from pans to cool on wire racks. EAT!

Valentine Paint Chip Banner

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

A few weeks ago I posted 14 Fun Ideas for Valentines Day, and I was really inspired to put together some Valentine's decor for my house.  I think Valentines Day is one of those holidays that sometimes falls by the wayside, but these days I will use any excuse to do a cute new craft!  With only 20 days until Valentine's Day, I loved the idea of making a banner for my fire place, and had a few left over paint chips from when we moved in.  I had already done one craft using paint chips (DIY Paint Chip Moving Cards), and I thought using them for this banner would be so cute.  This was so quick and easy, and it looks so cute hanging from the mantle.  I need to get some additional things for the mantle to tie everything together, but I am happy I started off with this banner.

Supplies
Supplies

For this project, I used red and white striped baker's twine, paint chips, double sided tape, and scissors.  I ordered a huge spool of baker's twine over the holidays to use for my gift wrapping theme, and still have tons left over.  I recommend this one from amazon.

I cut a V in the bottom of the card, and then used that first one as a template to trace the V on the rest. I wanted the V to be mostly the same size and shape on all the cards (and since I can never cut the same straight line twice...), so I stuck with the tracing and then cutting it out.  Next I folded the top part of the card down, and ran the string under the fold.  I stuck a long piece of double sided tape on the fold to secure the flap.  I repeated this until I had 9 cards on the twine (this might differ depending on how big your mantle is, and how far down you want the hang).  Make sure to leave a little extra twine on the ends so you can secure it.

With the scraps from cutting out the V's, I cut out little hearts to glue on the contrasting colored paint chips.

I put one clear push pin on each side of the mantle, and then tied the string around it to secure.  Finished!

Valentine Heart Banner

Valentine Heart Banner

What are you working on for Valentine's Day?


Chinese Broccoli & Zucchini

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

A while back I made a recipe for some Beef and Broccoli (wight watchers recipe), and I noticed that the sauce was delicious.  I decided to try it with just some veggies, and it has been the base of all my Chinese food in the last 6 months.  The sauce tastes just like any sauce you would get from a Chinese restaurant, but doesn't have all those unknown ingredients.  I love being in control of making my own 'take-out', because I know exactly what is in it, and I can make it a lot healthier.  This is also such an easy recipe because you can really take any veggies that you have on hand, and any meat too.  I used broccoli and zucchini for this time, but have also made it with peppers, cauliflower, eggplant, yellow squash, water chestnuts, tofu...you name it.  It is so yum, and so quick and easy!  I usually serve my veggies with a side of rice (because the sauce is amazing on rice, too!), or some Hot and Sour Soup.

Make your own chinese food- Chinese Broccoli

Make your own chinese food- Chinese Broccoli

Make your own chinese food- Chinese Broccoli

5 from 1 vote
Print
Easy Chinese Broccoli and Zucchini
Ingredients
  • ¼ teaspoon table salt
  • 1 cup reduced-sodium veggie broth can use chicken as well, divided
  • 5 cup uncooked broccoli about a 12 oz bag, florets
  • 1 large zucchini
  • 1 TBS ginger root fresh, minced
  • 2 teaspoon minced garlic
  • ¼ teaspoon red pepper flakes or to taste
  • ¼ cup water s
  • ¼ cup low-sodium soy sauce s
  • ¾ TBS Corn starch
  • **any other veggies you want can be added see WW recipe above if you want to incorporate meat
Instructions
  1. 1. Add ½ cup broth to pan. Add broccoli and zucchini; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
  2. 2. In a cup, stir together water, soy sauce, remaining ½ cup broth and ¾ tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
  3. Serve over rice or alone. Enjoy!
Recipe Notes

Serves 2 (as a meal, maybe 4 as a side dish)
187 calories (for 1 of 2 servings), 1.7g of fat (see below for full nutritional information)

chinese broccoli nutritional info
Chinese Broccoli and Zucchini Nutritional Info

 


Sopapilla Cheesecake Bars

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Sopapilla Cheesecake Bars - sweet and slightly crunchy - these are the perfect dessert!

When I was in college, I spent one summer working at a popular Mexican restaurant in my hometown.  At that point, I didn't really know much about Mexican food, aside from that I liked pretty much everything I had tried.  During my training period, I had to learn about all the food on the menu, memorizing all the ingredients, what everything was, what it was served with etc (if you have worked in a restaurant, this is likely a familiar process to you).  Flautas, Chile Rellenos, Tamles, Flan...everything was delicious, and it was rare I came across something I didn't enjoy.  After a couple months of working there, they decided to feature a limited time 'special' dessert.  This was the first time I had heard about Sopapilla cheesecake....a mexican spin on cheesecake.  This dessert is incredibly easy to make, and affordable, and they are delicious.   Hosting a party?  Pair this with some Mexican Baked Eggs or Black Bean and Potato Enchiladas and be on your way!   These Sopapilla Cheesecake Bars are the perfect addition to any fiesta!

Sopapilla Cheesecake Bars - sweet and slightly crunchy - these are the perfect dessert!

I have lightened up this dessert by using Neufchâtel cheese in place of cream cheese, but you could also use cream cheese.  In my opinion, if didn't make any change on the taste.

5 from 1 vote
Sopapilla Cheesecake Bars - sweet and slightly crunchy - these are the perfect dessert!
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Sopapilla Cheesecake Bars
Ingredients
  • 2 cans Crescent Rolls
  • 2 packages Neufchâtel cheese 8 oz, or cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ⅓ cup butter melted
  • ½ cup sugar
  • 1 tablespoon cinnamon
Instructions

  1. Preheat oven to 350 degrees

  2. Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.

  3. In a mixing bowl combine Neufchâtel cheese, 1 cup sugar and vanilla until combined and smooth.

  4. Spread the mixture over top of the dough. Unroll your remaining can of crescent rolls and lay this on top of the cheese mixture, again, pinching closed any open seams.

  5. Pour your melted butter on top of the crescent roll.

  6. In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top.

  7. Bake for 30 minutes until top is golden brown. Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting into squares.

  8. Serve cold, or warm up individual slices for 10 seconds in the microwave. Enjoy!

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Thanks for visiting!

- Allyson

Winter Squash Soup

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

After 9 months of blogging, and featuring tons of various guest posts, I have finally convinced my husband to write a post for Domestic Superhero!  When we moved into our new house in April, I decided one of my goals would bee to have the house in order enough to host Thanksgiving there.  It is our first house, and how great would it be to host our first Thanksgiving?!  As November grew closer, I was menu planning, and my husband said that he would love to make one dish for the occasion.  We looked through recipes together, and he ended up finding a Squash Soup that appealed to him.  Of course when I noticed the recipe was from Smitten Kitchen, I knew it would delicious.  It turned out great, and I am so happy he wrote this post for me...maybe I have a Mr. Domestic Superhero on my hands.....

I even made the soup again over this weekend (with some healthy modifications-see below), and it was really great!  You could easily serve this as an appetizer, side, or main dish.  It's perfect cold weather food! Check it out below 🙂

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After a very successful  launch and relaunch of my wife’s blog, I am excited to finally be writing an entry…it’s been a long time coming!  Keeping with the theme of postponed blog entries, I am writing today regarding a soup that I made for our Thanksgiving meal, approximately one and half months ago.   Better late than never, though, and this soup turned out really, really good.  Considering that I am not much of a cook, it will probably turn out even better when you make it, so expect a mouthgasm when you have it.

The soup is a winter squash soup with gruyere croutons, and I found the recipe over at Smitten Kitchen.   It was a perfect complement for the Thanksgiving meal, and I was glad that I chose it over some other recipes I looked at.  The only difference I remember making is that we did not use chicken broth.  We used vegetable broth (vegetarians making 12 times less the carbon footprint than meat-eaters, what-what?!?) and it still came out great.

Although the first step is the hardest, it isn't all that bad, and you have satisfaction of knowing that the rest of the work is downhill from there.  You have to peel, seed, and cut up the uncooked squash, and that part is hard.

Taking out the seeds is easy, but peeling the tough skin and then cutting up the hard squash can be a bit difficult.  As I mentioned, though, not too bad, and you won’t regret it.

Squash soup1

Next, melt the butter in a large pot on medium heat and add the onions and garlic to give them a nice saute   Add the broth, all of the squash (which will be cubes at this stage), and herbs, and bring this to a boil.  After the soup is a-boilin’, lower the heat and cover it.  Simmer the soup until the squash is tender, which was about 20 minutes; you can go a little less or a little more, depending on how much or little tenderness you want on the squash.

Squash soup2

The last part was the most fun.  Doing the puree in batches, pour some of the soup into a blender and puree it.  Pour it out into another container, and do it again.  Probably took 4 batches to in the blender to get finished with the whole pot.  I say it was fun just because of messing around with the blender, but also, if you have a little one at home, they will love helping you pour it in, out, and pressing the blender buttons.  After it has all been pureed, return it back to the pot to re-simmer.  Stir in the cream and season with salt and pepper as you like.

Winter Squash Soup5

For the croutons, you need about 2 minutes and 24 seconds.  Just butter one side of the type of bread you want to use and put in on a baking sheet with the buttered side up.  Broil it until a little brown/golden and turn over.  Sprinkle the cheese, and if you like, some herbs and salt and pepper.  After sprinkling the cheese, broil until the cheese melts.

Pour the soup into the bowls, place the bread in the soup, and…ENJOY!

Squash soup4

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Winter Squash Soup with Gruyere Croutons
Ingredients
  • ¼ cup butter ** ½ stick
  • 1 large onion finely chopped
  • 4 large garlic cloves chopped
  • 3 14 ½- ounce cans low-salt chicken broth or vegetable stock
  • 4 cups 1-inch pieces peeled butternut squash * about 1 ½ pounds
  • 4 cups 1-inch pieces peeled acorn squash * about 1 ½ pounds
  • 1 ¼ teaspoons minced fresh thyme
  • 1 ¼ teaspoons minced fresh sage
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground ginger
  • ⅛ cup whipping cream **
Gruyere Croutons
  • 2 tablespoons butter ¼ stick
  • 24 ¼- inch -thick baguette bread slices
  • 1 cup grated Gruyere cheese
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage
Instructions
Soup
  1. Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
  2. Working in batches, puree soup in blender )or use an immersion blender in the pot). Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
Croutons
  1. Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.
Recipe Notes

**I made this recipe a second time, and tried to lighten it up a bit. It was great the first time, however I thought I could make it more waistline friendly. I used only 1 TBS of butter, and ⅛ cup non fat plain Greek yogurt in place of the heavy cream.
Without the croutons, the recipe came out to about 125 calories, 1.2g of fat, 28g carb, and 3.2g protein (per 2 cup serving). I would definitely call this healthy!

 

Squash soup3

 

One Pot Shakshuka

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

One Pot Shakshuka is an Israeli dish of eggs poached in a spicy tomato sauce!

One Pot Shakshuka: Israeli dish of eggs poached in a spicy tomato sauce

If you follow my blog, you most likely know that I make a lot of poached egg type of recipes.  After I shared my Mexican Baked eggs a while back, one of my friends, Becky, said that I was making Shakshuka!  She said while a little different, it was basically the same.  Living in Israel she would have this dish regularly, and suggested I make it true to the recipe.  She said I would love it.I of course thought it looked delicious, because I love basically anything having to do with eggs.  I got to making it a few days later.

It is a very simple dish of of eggs poached in a spicy tomato sauce and topped with feta cheese and parsley.  It is so simple to make, healthy for you, budget friendly, and it tastes so delicious.  Becky was right.  Serve this with warm pitas and hummus and you have an authentic dinner.

Also, if you are nervous about poaching eggs, this is the perfect recipe for you because it takes no effort. You crack the egg into the sauce, and let it cook. No messing with it, no removing it, no stress or worry.

Other egg recipes you might like:

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Shakshuka: Israeli dish of eggs poached in a spicy tomato sauce
Ingredients
  • 2 TBS olive oil
  • 3 jalapeños don’t forget those gloves!, stemmed, seeded, and finely chopped **
  • 1 small yellow onion chopped
  • 5 cloves garlic crushed then sliced
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 28- ounce can whole peeled tomatoes undrained
  • Kosher salt to taste
  • 6 eggs
  • ½ cup feta cheese crumbled
  • 1 tablespoon chopped flat-leaf parsley
  • Warm pitas optional, for serving
Instructions

  1. Heat oil in a large skillet over medium-high heat. Add jalapeños and onions and cook, stirring occasionally, until soft and golden brown, about 5-6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

  2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with ½ cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

  3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley. Scoop into bowls and serve with pitas, for dipping.

Recipe Notes

**For me, this dish was not very spicy, but if you are serving to children you may want to adjust the pepper content. 1 would probably be enough, but if you have a child who doesn’t mind a little spice, go ahead with the three.
Serves 4-6

YUM!


Tomato Basil Soup

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

This lightened up Tomato Basil Soup has minimal ingredients and only 115 calories per two cup serving!

This lightened up Tomato Basil Soup has minimal ingredients and only 115 calories per two cup serving!

This time of the year, as it starts getting cooler (not too cold, we are talking about Georgia after all), I tend to gravitate towards making soups.  They are generally easy to prepare, fairly inexpensive, and there are always left overs for my husband to take to work with him the next day.  

I mostly enjoy any type of soup, and love finding new vegetarian recipes to try.  Even soups that have meat can usually be altered pretty easily to be vegetarian....and it goes the other way too, as it is easy to add meat to vegetarian soups as well.

Growing up I used to love eating tomato soup with grilled cheese, but now that I am older, I don't really each much condensed soup anymore.  Making my own tomato soup seemed like it would be fairy easy, so I wanted to give it a try.  I used some additional veggies to bulk this recipe up (so it wasn't just tomatoes), and it turned out great.  I also got to use some basil from my herb garden!

This lightened up Tomato Basil Soup has minimal ingredients and only 115 calories per two cup serving!

This Tomato Basil soup is very easy to make.  It's fast, there are minimal ingredients, and it tastes delicious.  Instead of the traditional grilled cheese, I served this with Cheddar Biscuits.  The meal was perfect.

This lightened up Tomato Basil Soup has minimal ingredients and only 115 calories per two cup serving!

For a cold soup alternative, try this delicious Tomato Gazpacho recipe!

If you like soup as much as I do, checkout these other delicious options!

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Tomato Basil Soup
Ingredients
  • 1 tablespoon butter
  • 1 medium onion
  • 1 cup chopped carrots
  • 1 celery stalk
  • 3 cloves garlic
  • 30 oz fresh plum tomatoes or you can use canned tomotoes, peeled
  • 32 oz vegetable broth
  • 3 sprigs parsley
  • 10 basil leaves
  • 2 bay leaves
  • Parmesan cheese for serving optional
Instructions
  1. Chop onions, carrots, celery and garlic using a **mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add broth and tomatoes, stirring well.
  2. Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
  3. Remove herbs and discard, **blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode on you).
  4. Ladle into bowls and top with freshly grated cheese and fresh basil.
Recipe Notes

**From the beginning I used my food processor to chop all the vegetables. I let them process for a minute to get them as chopped/pureed as possible. I skipped using the hand blender at the end because I didn’t mind that my soup wasn’t super smooth.
Makes 8 cups. About 115 calories per 2 cup serving.

Skinny Black Cherry Cheesecake

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

As most of you probably know, last week Chobani sent me a huge package filled with different flavors of Greek yogurt!  Right away I made some Mango Frozen Greek Yogurt and announced a big Chobani giveaway!  If you haven't signed up already, check out this post to enter for your chance to win TWELVE Chobani Greek yogurts in the 6oz size!!  The giveaway ends on Tuesday at midnight EST so sign up while you still have time!

So, I have all this Chobani Greek yogurt and I have been browsing different recipes.  I love, love, love The Realistic Nutritionist's blog, and was so super excited to see her recipe for a Black Cherry Cheesecake.  This isn't any ordinary cheesecake though...it has no cheese (?!?!?!).  The cheese is completely replaced with Greek yogurt!  Just from seeing the pictures I knew I had to try it with the black cherry Greek yogurt chobani sent me.

I went out and bought a graham cracker crust (hopefully my #1 pie guest blogger will write up a tutorial on how to make one soon! Until then, see her lovely apple pie and crust recipe!), and everything else I had at home already.  This cheesecake was super easy to make, and it turned out insanely delicious.  With only 179 calories and over 6 grams of protein per slice,  this is amazing!  You must try this now!

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Skinny Black Cherry Chobani Cheesecake
Course: Dessert
Cuisine: American
Ingredients
  • Light graham cracker crust I used store bought
  • 2 cups Chobani black cherry Greek yogurt I used non-fat
  • ⅔ cup sugar
  • 2 eggs lightly beaten
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 3 tablespoons corn starch
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix yogurt, eggs and sugar together with a wooden spoon until creamy. Add vanilla, salt and corn starch and mix until there are no clumps.
  3. Pour mixture into the crust, filling just to the top (being sure not to overflow the tip of the crust).
  4. Bake for 35 minutes or until the edges of the filling are firm and the crust is golden brown. The middle will still be a bit jiggly.
  5. Immediately chill for at least 3 hours to let the rest of the filling set**
  6. Serve with additional cherries, whipped cream or on it’s own!
Recipe Notes

**I found that leaving the slice of cake out for 5 minutes before eating made it taste even better!
Serves 12
Prep time: 10 minutes
Cook time: 35 minutes

Nutritional information per slice: 

Calories: 179
Fat: 3.2 grams
Carbohydrates: 30.5 grams
Protein: 6.3 grams
Fiber: 2 grams
Weight Watchers Points Plus Points:  5

Recipe from The Realistic Nutritionist 

 

I still have 4 large containers of Chobani left, and I think I might try this same recipe with the blueberry greek yogurt as a Thanksgiving dessert.  Skinny blueberry cheesecake?!  Yes please!

Guest Blog: Homemade Apple Pie with a Homemade Crust

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

With Thanksgiving right around the corner, I was really excited to get this recipe and from my friend, Sara!  If you are in need (or if you have one already, I bet this one is better!) of a delicious Apple Pie recipe, then look no further!!  Sara explains the basics of making a pie crust and the apple pie as well.  I told Sara that I have always been pretty reluctant to make pie, because it is somewhat intimidating!  She told me that, "no one should be intimidated by pie!"  After reading this great tutorial and recipe, I think I am up for the challenge!!  Lets get to it!

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Homemade Apple Pie with a Homemade Crust

When I was growing up, the night before Thanksgiving was always PIE NIGHT.  My mom and my sisters and I (and sometimes my grandmother or aunts) would converge in the kitchen and bake all the delicious pies for the next day’s feast.  We would talk and laugh well into the night (and as we got older, we added wine to the mix!) As a child I felt so warm and happy and comforted as we baked, and that feeling of togetherness is something that will always stay with me. Since I moved across the country, I don’t have the opportunity to spend Thanksgiving with my family as much anymore, but I still make sure the tradition remains.  Even if I am by myself in my kitchen, I make my pies and if I close my eyes, and smell the comforting scents of pecans and pumpkin filling my nose, I can convince myself that I am surrounded by my mother and sisters.  I think the memories of those pie nights every year were the driving force that pushed me into baking as a hobby. No matter what I am making it always brings me to a place of safety and love.

Despite the loving feelings that stem from our pie making sessions, we were not a group of Martha Stewarts. When I began baking in earnest, I really wanted to learn how to make a proper pie, with a homemade crust.  One of the first pies I perfected was a classic apple pie.  Almost everyone loves apple pie, and it is a beautiful and delicious treat to finish off a weekend meal or a larger holiday feast, or to bring as a dish to a potluck or party.  The recipe below comes from Martha Stewart herself (as a side note, if you’re looking for a go-to baking recipe, I almost always have success with hers.  Sometimes they’re a bit complicated, but they are very much worth the effort).

Pie making seems to daunt many people, and it really shouldn't   Whenever I tell people that I make my own pie crust, they seem to think it is a long drawn out process, but it is probably one of the simplest things you can make.  It only has 4 ingredients, and one is water. And the difference between a homemade crust and a pre-made shell or roll out dough is so significant, once you make one, you’ll never go back!  If you've never made one, but were afraid, or not sure how it works, get in there and make it happen!  I've taken step by step photos to help you visualize what things should look like, but please don’t stress if it doesn't look exactly the same.  Baking should be fun and tasty, and while it is a precise art, it’s okay to make a mistake.  I make a few mistakes (which I will highlight for you), and I still think it tasted great, so I guarantee you will still impress your family and friends with a scratch-made pie this Thanksgiving! Happy Baking!

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Making the Crust
Ingredients
Pâte Brisée (This is just a fancy way to say Pie Dough)
  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter 2 sticks, chilled and cut into small cubes
  • ¼ cup ice water plus extra tablespoons as needed
  • **Quick Note on ingredients - always use unsalted butter in baking recipes. Salted butter will affect the salt content of your recipe. Also pay attention to the egg size in the recipe. I also prefer to use unbleached flour when baking.
Instructions
  1. *Quick Note - try not to touch the dough too much or overmix it. It’s going to be flakier and tastier the less you handle and work it over. Also, try to keep your ingredients cold, especially if you have a hot kitchen. If your dough gets too warm, it won’t manipulate properly and you will be sad.

  2. Combine flour and salt in the food processor

  3. Add your butter to the dry ingredients and pulse until the dough looks like a bunch of crumbs

  4. As the processor is running, add the ice water in a steady stream until dough starts to combine. If it is not combining, add more water a tablespoon at a time until it does. Once it forms, stop. This should take about 10-30 seconds (no longer than 30)

  5. Split the dough in half, and transfer each clump to clean plastic wrap. Wrap the dough up, and press each into a disk and place in the refrigerator. Chill for at least an hour or overnight.

Recipe Notes

I highly recommend using a food processor for ease but if you don’t have one, you can follow these steps in a bowl using a pastry cutter, a fork, or even your fingers!

Print
Making the Pie
Ingredients
  • 3 tablespoons all purpose flour plus more for dusting
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 3 lbs assorted apples eg, Granny Smith, Cortland, Empire, etc, peeled, cored, and cut into ¼” slices
  • 2 tablespoons fresh lemon juice
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon salt
  • 1 tablespoon unsalted butter
  • Sanding sugar for sprinkling or granulated
Instructions
  1. *Quick Note – Baking is easier and less stressful if all your ingredients are prepared and measured out beforehand. Sadly, however, I often forget that, and my kitchen will become a disaster area as the pie making goes on and I realize I forgot to grind nutmeg. If you want an easy assembly, do all your prep work in advance before you start to put the pie together. You and your kitchen will thank you.

  2. Remove one disc from the refrigerator and place it on a lightly floured surface (I find parchment paper to be the best option). Gently roll the dough into a 12” (for a 9” pie shell). This is one of the scarier parts of pie making, even for me. It can take practice, and it’s ok if you don’t roll out a perfect circle. Try to keep an even pressure on the dough as you roll, and try to roll around the disk not in an up-down motion.

  3. Gently roll the dough onto your rolling pin and carefully place in the pie pan. Lightly press the dough into the sides and edges. Trim excess dough to a ½” overhang and chill shell in the refrigerator until firm (about 30 minutes).

  4. Remove the other disc and roll it out as you did with the bottom crust. Transfer the rolled out dough onto parchment paper on a baking sheet, and chill with the shell. This is where the parchment paper comes in handy – if you rolled it onto paper, you can just transfer the whole piece of paper with the rolled out dough on top to the baking sheet without disrupting the dough at all.

  5. Whisk together egg yolk and heavy cream and set aside

  6. If you haven’t already, peel and core, and slice your apples, and grind your nutmeg. Fresh ground nutmeg seems an extravagance but it only takes a minute, and the flavor is significantly better than pre-ground. You can use the leftover later to enhance all sorts of autumnal pies, notably Pumpkin.

  7. Toss apples with flour, cinnamon, lemon juice, nutmeg, salt, and sugar. At this point, my kitchen usually looks like a bomb went off in it, and I tidy up a bit while I let the apples sit and the flavors meld.

  8. Pull your chilled shell out and lay the apples inside. Pile them slightly in the middle. Dot the top with the small butter bits. About halfway through this step, you will say to yourself “there are so many apples, how on earth will I fit them all into one pie shell?” And the answer is, just keep piling them on. Fit them in crevices, pile them on top of each other, keep shoving them in there. They’ll fit, I promise.

  9. Using a pastry brush, lightly brush the edge of the crust with the egg/cream mix. Place the second piece of dough on top and lightly press the edges together. Trim the top piece to about a 1 inch overhang and tuck the dough under. Crimp the edges how you prefer (I just did a simple edge here, but you can get very creative if you are so inclined.)

  10. Brush the entire surface with the egg wash. Sprinkle all over with sanding (or granulated) sugar. Cut air vents for steam to escape (I used the cutouts seen above), and put in the freezer for about 30 minutes (or until firm).

  11. As the pie freezes, preheat the oven to 400ºF (put the rack in the lower 3rd part of the oven)

  12. Place pie on a baking sheet lined with parchment paper and bake until the crust begins to turn golden (about 20 minutes).

  13. Reduce oven temperature to 350ºF, and continue baking (rotate the baking sheet halfway through) until the crust is a deep golden brown and juices are bubbling and thickened (approximately 40-45 minutes).

  14. Transfer to a wire rack and cool completely. Best served the day of, but can be kept wrapped in plastic for up to 2 days.

Assembling The Pie - Steps in detail (see above for printing)

*Quick Note - Baking is easier and less stressful if all your ingredients are prepared and measured out beforehand.  Sadly, however, I often forget that, and my kitchen will become a disaster area as the pie making goes on and I realize I forgot to grind nutmeg.  If you want an easy assembly, do all your prep work in advance before you start to put the pie together. You and your kitchen will thank you.

1. Remove one disc from the refrigerator and place it on a lightly floured surface (I find parchment paper to be the best option). Gently roll the dough into a 12” (for a 9” pie shell).  This is one of the scarier parts of pie making, even for me.  It can take practice, and it’s ok if you don’t roll out a perfect circle.  Try to keep an even pressure on the dough as you roll, and try to roll around the disk not in an up-down motion.

This pastry board is AMAZING.
I use it constantly

Roll dough to a 12” round I use a french rolling pin, which offers much more control than a traditional one.

2. Gently roll the dough onto your rolling pin and carefully place in the pie pan.  Lightly press the dough into the sides and edges.  Trim excess dough to a ½” overhang and chill shell in the refrigerator until firm (about 30 minutes).

Rolling the dough over the pin to transfer keeps your fingers off and makes for a smoother transition.

Press the dough into the pie plate, into the edges. Try not to break the dough, but if you do, gently press it back together.

3. Remove the other disc and roll it out as you did with the bottom crust.  Transfer the rolled out dough onto parchment paper on a baking sheet, and chill with the shell. This is where the parchment paper comes in handy - if you rolled it onto paper, you can just transfer the whole piece of paper with the rolled out dough on top to the baking sheet without disrupting the dough at all.

4. Whisk together egg yolk and heavy cream and set aside

The egg wash will give a golden brown color to the crust and prevent burning. Step #4

5. If you haven’t already, peel and core, and slice your apples, and grind your nutmeg. Fresh ground nutmeg seems an extravagance but it only takes a minute, and the flavor is significantly better than pre-ground.  You can use the leftover later to enhance all sorts of autumnal pies, notably Pumpkin.

6. Toss apples with flour, cinnamon, lemon juice, nutmeg, salt, and sugar. At this point, my kitchen usually looks like a bomb went off in it, and I tidy up a bit while I let the apples sit and the flavors meld.

7. Pull your chilled shell out and lay the apples inside.  Pile them slightly in the middle.  Dot the top with the small butter bits. About halfway through this step, you will say to yourself “there are so many apples, how on earth will I fit them all into one pie shell?” And the answer is, just keep piling them on.  Fit them in crevices, pile them on top of each other, keep shoving them in there.  They’ll fit, I promise.

8. Using a pastry brush, lightly brush the edge of the crust with the egg/cream mix.  Place the second piece of dough on top and lightly press the edges together.  Trim the top piece to about a 1 inch overhang and tuck the dough under.  Crimp the edges how you prefer (I just did a simple edge here, but you can get very creative if you are so inclined.)

I cut decorative vents into the top crust before laying it over the apples. If you want to do this, do not do what I did and make the cuts too close to each other! But if you do want to use decorative mini cutters to create pretty patterns, I have found that making the cutouts before placing the top crust generally results in a better overall look.

Place the top crust, trim and crimp edges.

9. Brush the entire surface with the egg wash.  Sprinkle all over with sanding (or granulated) sugar.  Cut air vents for steam to escape (I used the cutouts seen above), and put in the freezer for about 30 minutes (or until firm).

Brush with wash and sprinkle generously with sugar

10. As the pie freezes, preheat the oven to 400ºF (put the rack in the lower 3rd part of the oven)

11. Place pie on a baking sheet lined with parchment paper and bake until the crust begins to turn golden (about 20 minutes).

After about 20 minutes, when crust looks like this, lower oven temperature to 350 degrees F.

12. Reduce oven temperature to 350ºF, and continue baking (rotate the baking sheet halfway through) until the crust is a deep golden brown and juices are bubbling and thickened (approximately 40-45 minutes).

**TIP: This is why you should always place parchment paper and a baking sheet under the pie. Sticky mess!

13. Transfer to a wire rack and cool completely. Best served the day of, but can be kept wrapped in plastic for up to 2 days.

The finished product. Let cool completely and enjoy your hard work!

 


When not making pies, Sara Dean works full time at Iconic Entertainment, an entertainment marketing and product placement agency that she runs with her longtime partner. They live in Culver City, California with their two beautiful daughters and one giant dog.  She hopes to be a regular pie and baking correspondent on Domestic Superhero, and hopes that her tips will give everyone the courage to try something new this holiday season.

 

BIG THANKS to Sara for this awesome tutorial on how to make a pie crust and apple pie.  We are hopeful that Sara will have several more pie posts for us in the near future!!  If you haven't check out Domestic Superhero on Facebook, head over there and check it out!

 

Mango Frozen Yogurt

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Last week I received a HUGE package from Chobani!  I never knew such perishable items could be shipped so quickly, and in bulk...but I guess it can be done!

What a delivery!  Chobani was kind enough to send me 6 huge containers of greek yogurt.  I am so excited to try them all: Mango, Peach, Chocolate Chunk  Blueberry, Pineapple, and Black Cherry- yum!  I have been searching various recipes and found several for inspiration.

My husband loves mango anything, so when I saw a recipe for Mango Ice Cream, I figured I could try making it with Greek Yogurt (because Greek yogurt can be subbed for anything!).  It was very easy, and I don't even have an ice cream maker.  You should plan to be around the house though for about 3-4 hours, because you have to mix this every hour or so to avoid ice crystals from forming on the yogurt.

Print
Mango Frozen Yogurt
Ingredients
  • 2-3 mangoes reserve ¼ cup for topping if desired, peeled** and diced
  • ½ cup sugar
  • 1 cup Chobani Mango Greek Yogurt
Instructions
  1. Place mangoes in a shallow bowl and cover with the sugar. Cover with plastic wrap and let sit for 1-2 hours, or until sugar is absorbed.

  2. Dump sugary mangoes into food processor or blender, and puree until smooth (or leave a few clumps if you like chunks of mango). Add 1 cup Chobani Mango Greek Yogurt, blend to combine.

  3. Pour into a bowl (or ice cream maker if you have one), and cover with an air tight cover (I used press and seal wrap).

  4. Every hour or so, stir your yogurt. I used a hand mixer, but you could also use a whisk of even fork. Mix it all up, and then cover and put back into the freezer. Repeat this until frozen, about 3-4 hours.

  5. Serve! Top with whipped cream, mangoes, or whatever you feel like! We just ate it plain and it was delicious.

Recipe Notes

I would advise you to eat this yogurt the same day it is made. It isn’t a huge servings, probably enough for 4 people to have ¾ a cup. I ate some the following day and it was extremely hard. I left it on the counter for about 10 minutes before scooping out and that helped. It was still tasted good the next day though.

**Don't know how to cut a mango? Check this out!

Now for the giveaway!! (Now Closed!)

Chobani is kind enough to offer one of my readers a fabulous giveaway!  The winner will receive an assortment of TWELVE Chobani greek yogurts in the 6oz size!!  This is so much yogurt and could be used for sooo many things!! If you don't have many idea's for recipes where you can use Chobani Greek yogurt, you can download this awesome E-cookbook!

To enter you:

1. MUST leave a comment below, and tell me your favorite flavor of Chobani.

2. You can enter an additional time  by liking my new Facebook Page and leaving a comment on this specific post on on Facebook AND tagging Domestic Superhero in the comment.

3. You can have a 3rd entry if you share this post on facebook, and let me know below that you did so.

The giveaway will end in one week, on Tuesday November 20th!

Good luck!

 


DIY Scrabble Ornaments

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Last year was the first year we had a real family Christmas tree, and I really wanted to make some special ornaments for our tree.  I had seen a couple ideas here and there, but when I found the idea for scrabble ornaments I knew it was perfect.  My husband, Andres, really loves vocabulary and scrabble, so I thought he would like them more than anyone.

These were super simple to make, too.  All you need is left over scrabble pieces (don't have any at home? Check for scrabble tiles on amazon here), hot glue, and some string/twine/yarn (your choice).  I went through my letters and spelled out words that meant something to us (our names, family names, etc).  Then I used the hot glue, ran a small line down the side, and pressed the letters together.  I guess you could use wood glue or other glue (maybe liquid nails) and let it dry.  Hot glue seemed the easiest to me because of the quick drying factor.  After I had them all glued together, I cut the twine to the length I wanted, then glued to the back in a loop.  Make sure to glue the string all the way to the top of the back, because you don't want to scrabble pieces to fall forward.  I actually put the string at the very bottom (on the back), and glued it all the way to the top in hopes it would be very strong.  It seemed to do the trick.  That's it! Done!

I still have some pieces left over and I think I will make some more of these this year!  These would be a really cute gift idea, or a fun craft to do with kids.

I can't wait to put the tree up this year!

Need some more holiday inspiration?  Check out these great posts from Domestic Superhero! 

Cheap-and-Easy-DIY-Holiday-Gift-Wrapping-with-Kraft-Paper-free-printables-and-bakers-twine.jpg

Cheap and Easy DIY Wrapping Ideas 

Easy-Closepin-Holiday-Card-Wreath.jpg

Clothespin Holiday Card Wreath

19-Handmade-Gift-Ideas_thumb.jpg

19 Handmade Gift Ideas for the Holidays 

19-Creative-Gift-Wrap-Ideas.jpg

19 Creative Holiday Gift Wrapping Ideas

snowglobe1.jpg

DIY Snow Globes 

Handprint-Santa-Salt-Dough-Ornaments.jpg

Handprint Santa Salt Dough Ornaments

16-Free-Holiday-Gift-Tag-Printables.jpg

16 Free Printable Holiday Gift Tags

Cranberry-Walnut-Bread-1_thumb.jpg    The-Perfect-Holiday-Appetizer-Cranberry-Baked-Brie-_thumb.jpg

Cranberry Walnut Bread / Cranberry Baked Brie 

You can also connect with me here:

Thanks for visiting!

- Allyson

Mushroom and Gorgonzola Baked Polenta

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Last week I was lucky enough to receive a package from Bob's Red Mill with a couple of their products that I have been dying to try.  I have been a big fan of BRM for a while, but I still haven't samples all of their items (check out their website, they have a ton-Wow!)!  I was so excited that they sent me their Polenta, Quinoa (if you read my blog, you know how I love quinoa), and rolled oats.  All of their products are all natural and organic, and they have a ton of gluten free flours and products as well.  I have cooked with quinoa and oats a lot in the past, but I have never actually cooked with polenta before....well, not exactly.  One time I found a premade log of polenta at Trader Joes, and I tried cooking with that.  It didn't turn out so well.  Since then, I have been somewhat turned off of polenta.

However, the first time I ever tried polenta was in New York City, at one of my favorite restaurants, Paprika.  They had an appetizer that was made of  crisped polenta wedges and drizzled with a blue cheese sauce. It was one of the best things I had ever put in my mouth!  Delicious!  I actually took a photo of it, which I still have, 3 years later....

Excuse the terrible picture...you get the idea!

I checked their menu to see if they still have it, and while they don't have it now, their menu still looks delicious and I am drooling reading it.  If you are in the East Village, you need to check this place out.

Anyway, when I received the polenta from Bob's Red Mill, I knew I wanted to try to replicate this dish somehow.  I found a great sounding recipe on Real Simple, and decided to overhaul it to be a tad bit healthier.  I couldn't believe how delicious it actually turned out. The polenta was creamy, cheesy, and so satisfying.  The mushrooms and gorgonzola were the perfect accompaniments.  This recipe turned out a huge portion, which was good because everyone was definitely having seconds.

Cook the polenta according to the directions below...I can't believe how much it fluffs up and how fast, too!

This recipe says to cook your mushrooms in 2 batches, but I think you could get away with just one (save some time).

You can use a big baking dish, or little ramkins...I did one of each!

Mmmm....

Print
Mushroom and Gorgonzola Baked Polenta
Ingredients
  • 1 ½ cups instant polenta
  • 2 teaspoons kosher salt
  • ½ TBS unsalted butter I used margarine, plus more for the dish
  • ½ cup cream cheese 4 ounces, I used Neufchâtel cheese to reduce fat and calories
  • 1 cup crumbled Gorgonzola 4 ounces
  • 2 tablespoons olive oil
  • 1 pound mushrooms or 2, 8oz packs, stems discarded and caps thinly sliced
  • 1 small shallot finely chopped
  • ½ teaspoon black pepper
  • 2 teaspoons fresh thyme leaves
Instructions
  1. Heat oven to 350° F. Bring 4 ½ cups water to a boil. Whisking constantly, slowly add the polenta. Add 1 ½ teaspoons of the salt and the butter. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes. Stir in the cream cheese and ½ cup of the Gorgonzola.

  2. Meanwhile, in a large skillet, over medium-high heat, warm 1 tablespoon of the oil. Add half the mushrooms and cook for 4 minutes. Add half the shallot and cook for 2 minutes more (or until mushrooms are sauteed). Transfer to a plate. Repeat with the remaining oil, mushrooms, and shallot. Season the mushrooms with the pepper, thyme, and the remaining salt.

  3. Butter an 8- or 9-inch baking dish or eight 6-ounce ramekins. Stir ⅔ of the mushrooms into the polenta and transfer to the prepared dish or ramekins. Top with the remaining mushrooms and Gorgonzola.

  4. Bake, uncovered, until the Gorgonzola has melted, about 10-15 minutes.

Recipe Notes

Serves 4-6

I really highly recommend this recipe! If you don't like gorgonzola, this might be good with a lighter goat cheese, but I love strong flavored cheeses!

Recipe adapted from RealSimple.com
Love quinoa like I do? Check out these other great quinoa recipes!




Guest Blog: Apple Coffee Cake

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

I am so excited to share this delicious fall recipe from Vanessa.  Apple season is in a full swing, and there are many occasions where a yummy Apple Coffee Cake is in order!  This is a perfect fall treat, or dessert for Thanksgiving (who is planning their menu’s already?!)!

Apple Coffee Cake by Vanesssa

Last weekend was a cold rainy weekend, and I was itching to do some baking.  I’ve recently started baking from scratch, which is something my mother always did but I usually kept to the boxed items.  Scratch is SO much better though and I almost always have everything on hand so I’ve pretty much stopped buying the boxed mixes.

This particular day I had apples I needed to use so I went to my favorite cookbook.  The books that come from the church ladies are ALWAYS my favorite.  They always have the most basic recipes I enjoy making, and I usually have everything I need on hand.  I grew up eating these exact recipes so it’s always very comforting enjoying them.  This one was found in the breakfast and brunch section….


Print
Apple Coffee Cake
Ingredients
  • 1 ½ cups sifted all purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup margarine
  • ¾ cup sugar
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vanilla
Topping
  • 1 ½ TBS margarine
  • ⅓ cup sugar
  • 1 teaspoon cinnamon
  • 2 medium apples peeled, cored, and sliced.
Instructions
  1. Add baking powder and salt to flour and sift
  2. Cream margarine and sugar. Add egg, beaten until fluffy.
  3. Combine Vanilla with milk and add alternately with dry ingredients to creamed mixture.
  4. Brush a 8 in square pan (I used a round cake pan but it turned out a little thicker then I would have liked) Grease pan. Pour batter in pan and arrange apples slices in overlapping rows on top of batter. Crumble topping on top.
  5. Bake at 350 degrees for 1 hour.

 Vanessa, her husband and their 22 month old son live in Iowa. She is a part time stay at home mom and part time Diaper Parties consultant (on top of her PT “day job”) and you can check out her facebook page here.  She also loves to bake, craft and DIY but says “lets be honest -that usually just means pursuing  pinterest for hours !”

 

Thank you for contributing the delicious recipe to my blog, Vanessa!

 

 

Blue Cheese and Chive Biscuits

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

For the longest time I never attempted to make biscuits...I am not sure why, other than I probably thought they were too time consuming and difficult.  Plus, I am a sucker for a crusty rustic french loaf.  But then I noticed lots of enticing biscuit recipes popping up, and upon closer examination, I realized they really aren't difficult.  Not difficult at all.  Of course I had to try these, because I am also a sucker for anything involving blue cheese.  Load it on whatever, and I will eat it.  These biscuits looked particularly delicious so I gave them a whirl.  They were. Make them now.

Blue Cheese Biscuits

There aren't many ingredients, and they are super quick and easy to throw together.  I served mine with tomato basil soup, and they were great.

Blue Cheese Biscuits

Mmmm...see those chunks of chives/scallions (you can use either!)?! They were so tasty....

Blue Cheese and Chive Biscuits

Mine did get a little crispy on the bottom, but the problem is my cooking tools (stupid cookie sheets!), not the timing.  I am happy to announce I found a great deal on a Calphalon cookie sheet the other day, and I will be using that from now on!

If you’re blue cheese-averse, you can make this with an equal volume of coarsely grated cheddar (Or see my Cheddar Biscuit recipe here)

Print
Blue Cheese and Chive Biscuits
Ingredients
  • 2 ¼ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 2 teaspoons sugar
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter ¾ stick or 3 ounces, cut into ½-inch cubes
  • 1 ½ cups crumbled blue cheese or cheddar if you aren’t a fan
  • 4 scallions finely chopped
  • 1 cup well-shaken buttermilk
Instructions
  1. Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.
  2. Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.
Recipe Notes

Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you’re ready to bake them. They can be baked while still frozen (straight from the freezer), you’ll just want to add a few minutes to the baking time.

Try not to eat them all (or do, and just act like you didn't)....Enjoy!

Recipe adapted from Epicurious.com

 

Cheesy Artichoke Bread

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

I decided to make this bread one day, based on everyone's favorite Spinach and Artichoke Dip.  I didn't have any spinach on hand, and I thought that since this 'dip' would be on top of the bread already, having both spinach and artichoke might make it too heavy.  Just artichokes would do.  This bread is the perfect snack for gameday parties, potlucks, or just to eat on a rainy Sunday afternoon.  It's indulgent and super satisfying.  I lightened it up a bit, however I still wouldn't call this healthy, by using neufchâtel cheese instead of full fat cream cheese (this can be found right next to cream cheese), greek yogurt in place of mayonnaise, and reduced fat sour cream.  I haven't figured out the calories per servings, but I know it's significantly less with these changes.  Everyone always loves this bread, and it's a big hit whenever I take it anywhere.


Print
Cheesy Artichoke Bread
Ingredients
  • 1 can artichoke hearts 14 ounce, drained and chopped
  • 2 green onions chopped
  • 2 cloves garlic chopped
  • 4 ounces nuefatchel cheese room temperature
  • ¼ cup non fat Greek yogurt I like Fage
  • ½ cup reduced fat sour cream
  • ¾ cup 6 cheese Italian blend or, mozzarella would be fine, too, shredded
  • 1 loaf Italian bread sliced in half lengthwise
Instructions
  1. Preheat oven to 350 degrees. Mix the artichoke hearts, green onions, garlic, nuefatchel cheese, greek yogurt, sour cream, ¼ cup of the cheese blend.

  2. Hollow ½ an inch out of the center of both halves of the bread.

  3. Spread the mixture into the hole in the bread slices and top with remaining cheese.

  4. Bake covered in foil** for 20 minutes.

  5. Remove the foil and continue to bake until the cheese is melted and golden brown.

Recipe Notes

**I do suggest putting some toothpicks around the edges of the bread. When you cover it with foil for baking, it is likely that some of the cheese will stick to the foil. This can be avoided with a toothpick barrier.

 

 

You can also connect with me here:
      
Thanks for visiting!
-Allyson

 

 

DIY Tufted Ikat Ottoman from Upcycled Pallet with Tutorial

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

If you're on Pinterest, you've probably seen all kinds of pallet projects. Pallets are the wooden platforms used to ship products, and they're often reused or tossed.

For months I kept my eyes peeled for a discarded pallet so I could finally try one of those fun upcycling projects. Every one I found was either broken or falling apart...until one day I spotted a pallet sitting next to the trash at Kroger. It looked almost too good to be true. I walked over expecting to find something wrong with it, but it was practically brand new.

JACKPOT!

I pulled my car over, wrestled the pallet up (those things are HEAVY!), and tried to load it into my trunk. Nope. Too big. The backseat? Also nope. It wouldn't even fit through the door. Defeated, I put it back and drove home.

But I couldn't stop thinking about that pallet.

A few hours later it hit me...I could strap it to the roof of my car! I grabbed a pile of bungee cords and headed back to Kroger.

The whole drive I was convinced someone would have taken it—or that the rain would have ruined it. Thankfully, it was still there! I laid a towel across my roof to protect the paint, then went to grab it.

Of course, the pallet was now soaking wet and covered in little bugs (aka my worst nightmare). After shooing them away, I somehow managed to hoist the giant thing onto the roof using what I can only describe as temporary superhuman strength.

Then I secured it with what felt like 10 bungee cords threaded through my windows. That pallet wasn't going anywhere.

As I pulled away, I noticed several people standing in the parking lot staring at me. I probably looked completely ridiculous...but I didn't care. I had a vision! I drove home extra slowly, and when I pulled into the driveway, my husband was just standing in the window shaking his head.

Worth it.

So what was this grand vision? An ottoman! We had just bought a new couch, and our coffee table was way too big. I thought the pallet would be the perfect size...it wasn't. But after trimming it down, it really was the perfect size.

I've been so excited to share this project! It's been finished for a few weeks, but I kept putting off writing this post because it's a big one. I'll do my best to explain each step, but feel free to ask questions along the way. I originally thought this would be a simple project, but then I was convinced to tuft the ottoman—which added a whole new level of research and difficulty. In the end, I'm so glad I did. I usually save the reveal for the end, but I can't wait this time!

Here's the finished ottoman, and then I'll show you exactly how I made it.

DIY Tufted Ottoman made from a Pallet! Only $70 for this HUGE ottoman! Great tutorial

How to make a DIY Tufted Ottoman:

I started off with the pallet:

See what I mean about it being in great condition?  The wood is practically new, and I would imagine that it was only used once...maybe twice, and for something minimal.

Next, I decided I needed to make it a bit smaller.  It was just a little too big for the space.  I cut it down to 36 inches by 30 inches.

You can see what both sides look like in this photo, and how I cut it down.  As you can see, the bottom side wasn't totally filled in with wood, and I didn't want any foam sinking into those gaps, or to have a hard time stapling the fabric on. So I sanded the entire pallet really well (I wanted to get off all the yuckies), and then I added plywood to the bottom side:

I cut the plywood into 2 sections, so I could cover the entire pallet.  Then I nailed the plywood onto the base, and sanded the top of the plywood and along the outside edges.

After I did this step, things came to a stand still. My next step would be to upholster...however, I still had not decided on a fabric.  I went to a really nice fabric store and spent a lot of time going over the different fabrics they had. Part of me wanted to match to the pillows, but then I was worried it would be too matchy-matchy.  I started thinking maybe a solid color would work best...cream perhaps.  But then I thought about how dirty it would get with my toddler, and deep down I wanted a print.  I showed my pillows and couch to a designer at the fabric store, and she suggested a patterned textured fabric.  I ended up buying it, but regretted it immediately.

I decided to think about it for a few days, and then asked my 34 closest friends how they felt about it (this is not a joke).  Most people liked the fabric, but didn't like it for this space.  I felt like if I used this fabric, I would end up hating it and being mad about this whole project.  So, I returned it.  I had lots of suggestions from my friends....solid teal, solid purple, other patterns, cream, textured, chenille....so many options.  I was spending lots of evenings looking around at fabric online, and trying to find the perfect one.  

Then, I found it!!  I found a fabric that was exactly the same as the grey ikat print I have on a pillow already (see grey pillow below), except it had yellow as the base color, not grey.

Ding ding ding!!! We had a winner!  I placed the order, and then played the waiting game.  After about a week and a half the fabric came arrived, and I knew I made the right choice.

Before I could do anything with the fabric, I had to go to Home Depot and have a piece of wood (thin wood, like plywood, really thin) cut to the exact measurement of the pallet.  I would use this wood to put on the top of the pallet, and secure the foam, batting, and fabric to it.  

Next I purchased thick foam (can be found at Joann's or any craft store), and batting (I used Morning Glory Great Glory Full Extra Loft Batting) as well.  I cut the foam to the exact size of the top of the pallet (I used the thin wood as an outline, since it is the same size).  

After this, I used the thin wood to figure out where I would put my tufting buttons.  I measured everything out, and spaced 11 evenly on the board.  I marked where each one would go with a sharpie, and then drilled a small hole in the wood at each point.  I didn't take many pictures of this process because I was on a roll and not really thinking about it.

I did make my own buttons using a button making thing from Amazon.  

  • I really liked this brand because it came with the tool to make it, and it made it pretty easy. I read a lot of horror stories online though, about the buttons popping apart while doing the actual tufting-how frustrating.
  • I nipped this in the bud but squirting a glob of Liquid Nails into the cover before securing the back on the button (if you make them, you will see what I mean).  I didn't have any buttons pop apart-thank goodness!  I read a lot of tufting tutorials which helped me with the tufting and upholstering questions I had.  You can see them all here:

Next I laid the fabric face down on the carpet, and placed the batting on the top.  I used Spray Adhesive to attach the thick foam to the wood, and then placed that on top of the batting (foam down, wood should be at the very top, facing you).

For this next part, I recommend that you have someone to assist you - Luckily I had both my mom, and my husband helping me, because I couldn't have done this myself.  

Using an upholstery needle (found at Joann's or on Amazon, I used the 2nd longest one), and very thick string (I did the sides first, and then the middle), feed the string through the needle, then did a double layer (kind of like how you can to to thread when sewing), and tied a knot at the end.  I tied 3-5 more knots over that knot to make a large knot that would not be able to fit through the hole I drilled into the wood.  

I put the needle through the wood, then poked it out the front (of the fabric), then strung the button onto the cord, and came back through the same hole, out the back.  This was a little tricky, because you can't really see where the needle is going.  I ended up putting my arm through the side and feeling where the needle needed to go.  It was hard, because of the spray adhesive, but I still did it.  

When the needle comes out of the hole on the wood side again, then I tied more knots around the initial knot, ensuring it would not be pulled out.  There are lots of methods for securing the buttons (check out the tutorials I linked above), but this is what worked best for me.  I did this over and over until I had all eleven buttons in place.

Next, I took the pallet and glued the left over foam to the sides. I didn't want any hard edges poking out, so I thought this would help with having a softer cushion on the outside.  I also put the batting on top, so there are multiple layers of cushion.

The next day, it was time to do the actual upholstering.  I turned the fabric back to the ground, and put the pallet on top of the wood backing.  I had to make sure that the side of the pallet I covered with plywood was facing up to me, so I had an even and solid surface to staple the fabric onto.  First, I pulled the batting tightly up and around, and stapled that all the way around.  Then I did the same with the fabric.

The next step would be stain the legs that I bought at Home Depot, and let them dry.

I stained them using leftover stain from our wood floors, and then after they were dry I used Minwax Soft Wax Paste to wax them.  I love how they came out.

While they were drying, I attached the mounting brackets to the bottom of the ottoman. This was probably the easiest step. I made sure they were even, because I wanted the legs lined up with one another.

After the brackets were screwed in (the power drill is your friend here), I used a scrap piece of muslin to cover the bottom.  I didn't want the bottom to be exposed or have the possibility of little toddler hands playing with those staples on the bottom.   I used hot glue to secure it around the bottom, tucking the edge under so it wouldn't show.

Lastly, I used a pair of scissors to poke a little hole where the leg would screw in (you don't need a big hole), and screwed the 4 legs into the brackets.  Voila!!! Done!!! Yessss!!!  Now, I know it's not perfect, but I love how it turned out!

....my son loves it too!

Cost Breakdown:

  • Pallet: Free
  • Plywood for pallet backing: Free
  • Wood for foam support: $1.60
  • Foam: $7 (with 40% off coupon)
  • Batting: $10 (with 40% off coupon)
  • Button Covers: $4.99 (½ off coupon - don't forget these!)
  • Fabric: $8.99 per yard x 2= $17.98, plus shipping= about $24
  • Legs: $3.65 x 4 = $14.60
  • Leg brackets: $2.38 x 4 = $9.52
  • Muslin scrap fabric: $1.20

Total: $72.91

Other things you might need (that I already had):

The total time it took to make this was probably around 4 hours.  I think it was well worth it!  What do you think?

If you like this project, go on over to Facebook and 'like' Domestic Superhero over there!

ATTENTION!!! This project is currently in a contest for Best Pallet Project on Bob Vila! If you like this, take a second and go vote for my Ottoman! I would totally appreciate it! UPDATE: I WON Bob Vila's first round, and then championship round with this project!! Update: This project took FIRST PRIZE in Bob Vila's DIY Competition!

Like furniture DIYs as much as I do? Check out my other projects:

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DIY Dresser to TV Console

IMG_3979

DIY Dresser Refinishing

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DIY Tufted Ikat Ottoman from Upcycled Pallet with Tutorial

hutch99

Refinished Farmhouse Hutch Tutorial

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Thanks for visiting!

- Allyson

Spicy Eggplant and Tofu

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

I saw this recipe last week in Real Simple Magazine and knew I had to make is ASAP.  I took a quick picture on my phone, to remind me to search for the recipe online later (how handy!), and then added it to my Menu folder on Pinterest for this week!  This is the kind of recipe where you probably have most of the ingredients in your pantry, and most likely just have to pick up the produce.  If you like Chinese food (but don't like all the calories), then this is the recipe for you!  It was so flavorful and had the perfect amount of spice.  If you are serving this to kids, I would probably half the pepper, instead of leaving it whole.  Even with the whole pepper it wasn't too spicy, it had just the right amount of heat (My husband probably would have even enjoyed more spice).  Of course, when chopping the jalapeno  make sure you wear your pepper cutting gloves....or get your husband to do it for you (no more pepper hands for me!).  I am still paranoid about dealing with these jalapenos after the incident with the Mexican baked eggs....

Anyway, this recipe called for a lot of oil, but I cut it down because it's not unnecessary   I used a technique called 'dry frying' the tofu, which eliminates the oil 'needed' for frying it. You can still get that crispy fried-like outside that most people enjoy on tofu.  You can visit Melissa Ray Davis for step by step directions on how to dry fry tofu.  It's a very helpful tutorial.  Anyway, after the tofu was cooked the recipe went super quick, and it was super easy.  You also don't need a lot of oil to saute the eggplant, because it will soften up without it.  I only used 1 TBS even though the recipe called for 3.  You can save a lot of calories and fat by cutting this down.  I was also super excited to use chives and basil from my new herb garden that I planted over the weekend!  Additionally, you could add pretty much whatever veggies you want to this recipe (or meat even).  It's very saucy (yum), and I think broccoli, water chestnuts, peppers, spinach, mushrooms....pretty much anything would be a nice addition.  Ok, lets get to it!

5 from 3 votes
Print
Spicy Eggplant and Tofu
Ingredients
  • 1 cup long-grain white rice
  • ½ cup hoisin sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoons canola oil
  • 1 pound firm tofu—drained patted dry, and cut into 1-inch cubes
  • 1 small eggplant about 1 ¾ pounds, cut into ½-inch pieces
  • 4 scallions sliced, white and green parts separated
  • 2 cloves garlic chopped
  • 1 red serrano or jalapeño chili sliced
  • kosher salt
  • ¼ cup fresh basil leaves torn
Instructions
  1. Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.

  2. Meanwhile, in a large nonstick skillet over medium-high heat add the tofu. Use dry-fry method to cook.

  3. Add 1 tablespoon of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.

Recipe Notes

Tip: Give the hoisin mixture an extra whisk just before adding it to the skillet to redistribute the cornstarch.
Serves 4
Hands-On Time: 30m
Total Time: 30m

Recipe adapted from Real Simple Magazine.

 

Baked Eggs with Spinach and Mushrooms

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Oh look, another baked eggs recipe!!  I love eggs, so finding ways to incorporate them into a healthy hearty dinner is always exciting for me.  This recipe was simple, quick, and on the cheap side...total win!  The dash of nutmeg in this dish gives it a little flavor that you aren't expecting, and it's perfect for fall.  I wouldn't hesitate to serve this for breakfast, brunch, lunch, or dinner!  This time, I made it for dinner and served it with a side of roasted lemon cauliflower...yum!

This recipe is also very low calorie for a dinner/meal.  I calculated 3 servings (2 eggs each) and they came in at 300 calories per serving!  See below for the nutritional information.

Print
Baked Eggs with Spinach and Mushrooms
Ingredients
  • 12 oz baby spinach leaves
  • ¼ cup finely chopped onions
  • 1 garlic clove finely chopped
  • 1 tablespoon unsalted butter
  • 8 oz mushrooms thinly sliced
  • ⅓ cup heavy cream/whole milk
  • ⅓ cup skim milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon freshly grated nutmeg
  • 4-6 large eggs how ever many servings you want, I did 6
  • 1 tablespoon finely grated parmesan
Instructions
  1. Put oven rack in upper third of oven and preheat oven to 450°F.

  2. Bring ½ inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.

  3. Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer** (see note). Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

Recipe Notes

**I ended up adding about ⅓ cup of additional skim milk because the mixture did not have enough liquid in my opinion. I would suggest adding this, before you egg the eggs, and mix for 30 seconds, then add eggs.


Recipe adapted from Epicurious.

 


Guest Blog: Healthy Homemade Graham Crackers

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

I have been asking my friend, Lauren, to write a guest blog for a while now, and she finally has!  We are very similar in the way that we try to make a lot of foods from scratch, and keep processed foods to a minimum, especially when it comes to our toddlers.  She has an adorable 22 month old, Audrey, and she loves the little snacks and wholesome foods that Lauren is always whipping up!  I am excited to share her recipe for Homemade Healthy Graham Crackers because 1.) they look delicious, and 2.) I didn't even know you could make graham crackers at home! These would be great topped with the homemade peanut butter we made last week!  Thank you, Lauren for joining my blog today!

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Lauren's Healthy Homemade Graham Crackers

When I have the opportunity, I love to make my daughter’s favorite foods from scratch. Many of the things she enjoys are full of unnecessary ingredients and preservatives, so I like to try making simpler (and usually tastier) versions. Lately, she’s been on a graham cracker kick so I decided to give them a try! I had all the ingredients in my pantry and we had fun baking them together. This recipe yields a lot of graham crackers, which is great for freezing or sharing with friends.

Print
Easy & Healthy Homemade Graham Crackers
Ingredients
  • 1 cup whole wheat flour
  • 1 ½ cups all purpose flour
  • 2 tablespoons ground flaxseed meal optional
  • ½ cup dark brown sugar packed
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ cup butter chilled & cubed
  • ⅓ cup honey
  • ¼ cup water
Instructions

  1. Preheat oven to 350 degrees

  2. In a food processor or mixer combine the first 7 ingredients

  3. Add cubed and chilled butter to the mix and mix until it resembles coarse meal

  4. Add honey and water and continue to mix until combined

  5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper. (We were out of parchment paper, so we flattened the dough by hand. It’s rather sticky, so the paper is necessary if using a rolling pin)

  6. Roll dough out until ¼ inch thick. Cut into crackers or shapes

  7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes (I took mine out after 13 minutes, so this time may vary)

  8. Cool and serve

Recipe Notes

**To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.

 Lauren is from Georgia and is currently studying at the University of Georgia to obtain her degree in advertising.  She is a newlywed, has a lovely 22 month old baby girl, and enjoys cooking, shopping, and decorating in her spare time.  Follow her on pinterest for some amazing inspiration!


Cheddar Biscuits

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

I was browsing recipes a couple weeks ago and stumbled upon the holy grail of biscuit recipes.  Immediately I started wondering, "why have I never made biscuits before?"  I don't know why.....maybe because I have always thought it was difficult, or time consuming?  Maybe I am not a biscuit type of person?  Before I was a vegetarian I used to love biscuits and gravy, so maybe I am a biscuit person.  Could biscuits be the missing link in my recipe repertoire??  I pinned a ton of biscuit recipes, and when I decided to make a delicious Tomato Bisque for dinner one night, I thought the 'Red Lobster' Cheddar Biscuits would be the perfect side.  Now that it is fall, it makes even more sense to indulge in biscuits....doesn't it?

Anyway, like I was saying, I decided to try the "Red Lobster" Cheddar Biscuits...who doesn't love those?!  Mine turned out fabulous, despite not having any Bay Seasoning (Have to pick some of that up asap!), but I wouldn't say they were exactly like Red Lobsters (but who knows, I haven't been there in at least 10 years), but it didn't matter because they were delicious.  I tried to make them a little healthier by using greek yogurt in place of sour cream (and I could tell no difference), skim milk, and also low fat cheese.  I used Bisquick because....it's quick and easy...but next time I will probably make my own dough (haha, yeah right...I am using that Bisquick until it's gone!).  I made 12 large biscuits and calculated them to have around 140 calories each...not bad for a biscuit!

cheddar biscuits

mmmmm.....biscuits......

Stop what you are doing. Go make some biscuits.

Print
Cheddar Biscuits
Ingredients
  • 2 cups Bisquick
  • ⅔ cup skim milk
  • ⅔ cup shredded part-skim cheddar cheese
  • 6 tablespoons butter
  • ½ teaspoon garlic powder
  • ¼ teaspoon Old Bay Seasoning salt
  • ¼ Cup of Greek Yogurt
  • ¼ Cup of Parmesan Cheese
Instructions

  1. Preheat Oven to 450 degrees.

  2. In a medium size bowl mix milk, Parmesan cheese, greek yogurt, cheddar cheese, bay seasoning, Bisquick, garlic powder.

  3. Portion 10-15 biscuits onto a cookie sheet ( I lined with foil and sprayed nonstick spray). Bake for about 8 minutes (keep an eye on them!)

  4. While baking, melt butter. After 8 minutes of baking, remove from oven, brush melted butter on each biscuit and sprinkle a little salt. Place biscuits back into the oven to bake for 2 more minutes (watch them).

cheddar biscuits

Want something with a little more kick?  Check out these Blue Cheese and Chive Biscuits!

 

 

Spinach and Artichoke Pizza

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

For as long as I can remember, I have been obsessed with spinach and artichoke anything.  When I moved to New York, I stumbled upon a pizza joint called Artichoke, and it was love at first site.  Their pizza is amazing.  Think super thick crust, hot cheesy spinach and artichoke dip spread over the dough, and baked with cheese on top.

Artichoke Pizza in NYC

It is sooooo good.  No matter how hard I try, I don't think I will ever be able to replicate their delicious recipe.  If you are in New York City, you MUST stop by there and get a slice of artichoke pizza.  MUST.  Anyway, I was looking at some yummy dip recipes and I happened to find a Cheesy Spinach and Artichoke recipe over at How Sweet it Is.  I made a couple modifications (like using wheat crust instead of white), and it came out pretty good.  Honestly, I think it would have been better on white crust, but that is a personal preference.

Print
Spinach and Artichoke Pizza
Ingredients
  • 1 ball of pizza dough I used TJ's whole wheat
  • 2 teaspoons olive oil
  • 1 shallot diced
  • 2 garlic cloves minced or pressed
  • 1 bag of fresh spinach 6 ounce, I used 10 oz. frozen bag
  • 1 can of artichoke hearts 14 ounce, 5-7 count
  • ⅔ cup ricotta cheese
  • 8 ounces freshly grated mozzarella cheese
  • 4 ounces freshly grated parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Drain artichokes and press with a paper towel to reduce some of the moisture. Roughly chop, pressing with a towel again, then place in a bowl. Add ricotta cheese.
  3. Heat a large skillet over medium low heat and add 1 teaspoon olive oil. Add in shallots with a pinch of salt and cook until soft and translucent, about 5 minutes. Add in garlic and spinach, tossing to coat and cooking until spinach is wilted. Transfer spinach mixture to the bowl with artichokes and ricotta, then add salt, pepper, ¼ cup parmesan and ½ cup mozzarella cheese. Stir to combine.
  4. Drizzle pizza dough with 1 teaspoon olive oil and brush to coat. Sprinkle a bit of mozzarella cheese over top of the dough, then spread spinach ricotta mixture evenly over top. Cover with remaining parmesan and mozzarella cheeses. Bake for 25-30 minutes, or until cheese is golden and bubbly.

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Buffalo Quinoa 'Mac' and Cheese....with Broccoli!

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

So this is just an update of a previous recipe, but it's still worthy of a post!  I followed the recipe for Buffalo Quinoa Mac and Cheese, and added broccoli.

Lets take a look back at the original Buffalo Quinoa 'Mac' & Cheese....mmmm

Anyway, I realized that you can add any veggie you like in regular mac and cheese, to bulk up and add extra healthy filling to this protein packed recipe.  Last night I even tried it with cauliflower, and I couldn't even tell the cauliflower was in there...the texture was almost identical to the quinoa!  With this recipe being under 500 calories per servings, it might not be 'diet' food, but it's not a crazy splurge either...it is the right balance and it really is healthy with all the protein and calcium.  I eat this as a full meal, but it could easily be served as a smaller side.

Here is the recipe with broccoli:

What I did was just follow the original recipe, steamed the broccoli, and then mixed it all together at the end.  Put into the dish, and broiled.

Drooooooooool.

Print
Buffalo Quinoa ‘Mac’ & Cheese with Broccoli
Ingredients
  • 1-¼ cups quinoa rinsed and drained
  • salt & pepper
  • 2 Tablespoons flour
  • 1-½ cups skim milk divided
  • 2 green onions sliced
  • ¼ cup + 2 Tablespoons Frank’s Buffalo Wing Sauce
  • 1-½ cups shredded extra sharp cheddar cheese
  • ¼ cup blue cheese crumbled
  • 1 bag frozen broccoli cuts or fresh, whatever you want
Instructions

  1. Preheat broiler. Cook quinoa according to package directions and set aside.

  2. Cook broccoli (do not overcook) in microwave/on stove/however you want. Set aside.

  3. Whisk together flour and ½ cup milk in a separate saucepan over medium heat. Pour in remaining milk, and green onions. Switch to a spatula and bring the mixture to a boil, stirring constantly, then cook for one minute while boiling.

  4. Remove the pan from the heat then add in buffalo sauce and cheddar cheese. Season with a few dashes of salt and pepper. Stir until the cheese is completely melted then add in cooked quinoa, and stir to combine. Add the broccoli, stir to combine.

  5. Pour into a non-stick sprayed casserole dish and top with blue cheese. Broil for 5-7 minutes, or until the cheese is golden brown and sauce is bubbly. You can also use individual ramekins (I did).

Recipe Notes

Serves 4

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Love quinoa like I do? Check out these other great quinoa recipes!


Hot & Sour Soup

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

Hot and Sour Soup

We love Chinese food over at my house, but we don't really order it much because I haven't been able to find a place that doesn't cook with an excessive amount of oil or msg.  I found a recipe for Hot and Sour Soup over at the JessFuel blog, and with a couple of little changes I gave it a try.  It turned out really great, and was easy to make.  It makes a HUGE pot of soup, probably around 6 servings or more (big servings).  I made it with ginger garlic broccoli and zucchini, and it was delicious.  I will post the recipe for that later this week.  This is great for the cool weather that has been popping up now that it is fall!

Probably the coolest part of this recipe is when you stream the egg whites in...they cook instantly and it's a really cool effect.  My husband thought it was the coolest thing ever!

Hot and Sour Soup

Print
Hot and Sour Soup
Ingredients
  • 2 teaspoon olive oil
  • 2 teaspoon dark sesame oil divided
  • ¼ teaspoon red pepper flakes
  • 8 oz sliced mushrooms
  • 3 garlic cloves minced
  • 1 tablespoon minced or grated fresh ginger
  • 1 carton vegetable broth 32oz
  • 2 ¼ cups water divided
  • ½ cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ground black pepper
  • ½ lb firm or extra firm tofu diced
  • 2 ½ tablespoon cornstarch
  • Salt to taste
  • Cayenne pepper to taste
  • 3 egg whites lightly beaten
  • ½ cup chopped green onions
Instructions

  1. Heat olive oil and 1 teaspoon sesame oil in a large pot over medium heat. Add red pepper flakes and cook 1 minute. Add mushrooms and saute until soft and browned. Add garlic and ginger and continue sauteing 1-2 minutes, until fragrant.

  2. Add vegetable broth and 2 cups water. Bring to a boil, then reduce heat and simmer 5 minutes. Add vinegar, soy sauce, pepper and tofu, and simmer another 3 minutes. In a small bowl, whisk together remaining ¼ cup water and cornstarch. Add to pot and continue simmering 3 additional minutes, stirring frequently. Season to taste with salt & cayenne (I like it spicy, so I used about ¼ teaspoon cayenne).

  3. Slowly stream egg whites into the pot while stirring continuously. Remove pot from heat and stir in green onions and remaining 1 teaspoon sesame oil.

  4. Serve immediately

My 2.5 year old son took this picture, and I thought it was so cute I would share 🙂Hot and Sour Soup

Enjoy!

Like healthy soups? Check out all my skinny soup recipes:



You can also connect with me here:

Thanks for visiting!

- Allyson

Guest Blog: Asian Beef Stir-Fry

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

My friend, Brenna, is always cooking up yummy sounding recipes and I finally harassed her long enough to send me one of her delicious creations!  I love when my friends give me meat recipes to post, because I don't ever come up with any good ones on my own!  I also like that this recipe is so versatile; you could make it with chicken, pork, just veggies, and you can essentially put whatever into it that you want!  Lets see what Brenna cooked up for us......

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I don't like reading cooking blogs. Everyone has a nicer kitchen (I have GREEN appliances! Yikes.) and more creativity than I do.  And they make me fat because I have zero self control and I must eat the entire batch of whatever looks delicious. But I agreed to share one of my favorite recipes with Allyson because it's just too good not to share! It's incredibly easy to make and looks impressive- two very important qualities in my book. It's also very easy to adjust the quantity made and the veggies to suit your taste. I am not a vegetable eater so I let my husband choose what he wanted to have in this stir fry. You could make it even simpler by using a mix from your grocer's freezer section.

This recipe fed two very hungry grown ups and one toddler who wasn't impressed. Double the amount of veggies and pasta to make it stretch.

Ingredients

Print
Asian Beef Stir-Fry
Ingredients
  • 4 ounces uncooked pasta
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • ½ teaspoon ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Preferred stir fry veggies I used two bell peppers and two carrots
  • 2 teaspoons sesame oil divided
  • 1 ½ pounds beef steak cut into thin strips
Instructions

  1. I prefer to begin by cooking my pasta. You can use Asian rice pasta, or any fine pasta like angel hair or vermicelli. Once it’s cooked place on a large platter or in a large bowl and cover with tin foil to hold in the heat.

  2. While the pasta boils combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt, and pepper. This will be a caramel color and somewhat thick in consistency.

  3. In a large skillet or wok, stir-fry the vegetables in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and place on top of pasta. Cover to hold in the heat.

  4. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir until sauce has thickened. Once finished place on top of the pasta and veggies.

Enjoy!

Brenna is from Nebraska, is a full-time student studying English and Theater, she has a rambunctious toddler named Maxwell, and she loves reading and sewing in her spare time (what spare time?!?!).  She also loves crafting different baby items and you can check out her Etsy Store here!

Thank you so much, Brenna for taking the time out to write this wonderful post for my blog!

 

Fresh Crab Cakes

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

These fresh crab cakes are packed with protein and low calorie. Serve them with a delicious salad for the perfect healthy meal!

These fresh crab cakes are packed with protein and low calorie. Serve them with a delicious salad for the perfect healthy meal!

I know I have posted a Crab Cake recipe before, but that was for lower carb crab cake, and this recipe a little different.  Using fresh ingredients and minimal fillers, these Fresh Crab Cakes are healthy, light, and easy.  

Serve these with a delicious Creamy Pesto Pasta Salad or Air Fryer French Fries for the perfect meal!

Per serving these crab cakes have under 200 calories (no sauce), and with only 9 grams of carbohydrates they are technically low-carb as well. They also boat 19g of protein per 2 cake serving! These fresh crab cakes are great for dinner, a snack, or to serve at a party.  

I like serving them with Chick-fil-A Sauce or even this delicious Big Mac Sauce!

If you enjoy seafood recipes as much as I do, checkout these other seafood dishes from Domestic Superhero:

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4.8 from 5 votes
Print
Fresh Crab Cakes
Prep Time
30 mins
Cook Time
10 mins
 
Course: Main Course
Cuisine: American
Keyword: fresh crab cakes
Servings: 4 servings (2 cakes)
Calories: 180 kcal
Ingredients
  • 2 tablespoons fresh chives finely chopped
  • 1 tablespoon fresh flat-leaf parsley chopped
  • 1 ½ tablespoons canola-based mayonnaise such as Spectrum brand
  • ½ teaspoon lemon rind grated
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground red pepper
  • 1 large egg
  • ⅓ cup panko Japanese breadcrumbs
  • 1 pound lump crabmeat drained and shell pieces removed
  • 1 tablespoon olive oil divided
Instructions

  1. Combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

  2. Fill a ⅓-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a ¾-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

  3. Heat 1 ½ teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 ½ teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

Recipe Notes

Makes 4 servings, 2 crab cakes per serving
Nutritional Information: 180 calories, 7 g fat, 8.3 g carbs, 19.7 g protein

Refinished Farmhouse Hutch with Tutorial

Published by Allyson
This post may contain affiliate links. Read my disclosure policy.

This post has been a long time in the making, and I am really happy I can finally blog about it.  Since we moved in April, I knew that I wanted to find a great hutch for our kitchen because we have the perfect space for it.  I had been keeping my eye out for months, and then finally I found one I really liked on craigslist.  It was listed for $75, which I thought was a great deal.  After some emailing, going to see the hutch, and having the nice gentleman deliver it, I finally had the hutch in my garage!!!  This is what it looked like:

I didn't take any pictures with it stacked how it is supposed to be, because I wanted to get to work on it right away.  I started off by cleaning this whole thing very thoroughly.  It had a nasty odor (I think from cats...) on the inside of the cabinet, and I was determined to get it out.  I used Kiltz primer on the inside of the cabinets to cover it up, and it worked.  I didn't really like the the spindles on the top cabinet doors, so I removed those.  It was extremely difficult because all the screws on the hinges were totally stripped.  Luckily, my husband and I were able to put some elbow grease into it and get them removed (both by unscrewing and literally ripping it apart).  After this I took off all the hardware and went back and filled in the holes with wood filler.  Then I was ready to start sanding!

Now, when I did this whole sanding process I wasn't yet sure what type of paint or finish I was going to do on the hutch.  I later decided to go ahead and try Annie Sloan's Chalk Paint for the first time, which actually makes it so you don't have to sand the surface.  This would have been a nice step to skip (and mess to skip, that's for sure), but the piece had a lot of scratches in it anyway, so it was probably best to go ahead and sand it anyway.  It definitely helped the paint go on a lot smoother.  After I did the bottom portion, I did my best to do the top of the hutch, but it was hard with all the detailed work on that section.  I didn't stress about it too much and figured I could fix whatever I needed to as I progressed.

Finding Annie Sloan's Chalk Paint was pretty easy, because there is a retailer right by my house, but it isn't carried that many places and is often only found in specialty shops.  You can order it online though.  I have read so much about the paint that I was expecting miracles, and I think maybe I had my expectations set too high.  Everything says you only need 1 coat (I needed 2 everywhere, and a 3rd in some places), that the whole quart (not gallon, quart) will last you several furniture projects (I ended up needing 2 quarts, at $40 a piece it was not cheap), and that it is just the easiest paint to paint with.  While I didn't have to worry too much about how I was painting, I wouldn't really say it was easy.  I ended up needing a 2nd quart of the paint, which was a bummer, but I have about half the 2nd can left for other projects now.

Annie Sloan's Chalk Paint in Old White (most popular color)

Anyway, this is how it looked after the paint:

After I finished with the Chalk Paint I was feeling a little disappointed about how it looked.  I knew it wasn't done yet, because there were 2 more vital steps left....distressing and waxing, both pretty much required when using AS Chalk Paint.  I ended up taking a break for a little while because I was tired of dealing with this whole project.  About a week later, I felt super determined to finish this thing.  I knew I still had a ways to go, but I knew I could do it and dedicate my weekend to it.

I started with the distressing on the bottom cabinet portion.....

It is a little difficult to see in the pictures, but after I started this I was feeling a lot happier about the overall look, and really felt compelled to continue.

I finished the whole bottom, and then knew I had a couple things to do before I started the top hutch.   I wanted to put shelves in the cabinet where the spindle doors had been.  It would have been a very large/tall space to fill without cabinets.  I set out to Home Depot to figure out how I could do this.  Luckily one of the guys there knew exactly what I was talking about and walked me through doing it.  He cut 2 small squares (which I had measured for before I went) of lightweight wood, and then showed me a trick to get them to stay up easier-small pieces of molding glued to the sides....just set the shelf on top!  So I bought some great wood glue, the wood, the molding, and I was on my way!  Once I got home I painted the molding with the chalk paint (even though it was white, I wanted it to match exactly), and sanded and painted the wood squares as well.  I waited for them to dry and then glued the molding inside the cabinets (see sides!):

I put the shelves inside and then continued distressing the top.  This is where I got a little laxed with the picture taking, because I was so determined to finish it......The last step was waxing it.  I ended up using the natural Minwax soft wax.  Annie Sloan recommends that you use her wax, but it's so expensive I decided I would try something else.  I read lots of tutorials and it seemed like it was okay to try other waxes on the chalk paint.  The Minwax didn't come in a clear finish (at least that I could find), so I had to use a 'natural' finish, which was a little brown/yellow.  It slightly changed the color/finish of the paint, but I ended up liking it in the end.  After I applied the wax, I waited the 20 minutes for it to dry and then buffed it.  It really left a nice even sheen on the hutch, and made it super smooth to the touch.  The wax really brought out the color of the wood where it was distressed, which I really liked.  I think from now on I will use wax on most of my furniture projects!

I still had to find hardware and style it, but I couldn't wait any longer and my husband wanted it out of the garage (because it was a disaster area).  So we brought it inside! And this is where I got way too picture happy....

When I finished it a couple weeks ago, I decided to wait to post it because I wanted to find some things to decorate it with, and also some nice hardware.  I got pretty lucky and ended up finding all the hardware at Hobby Lobby, while they were having a '50% off knobs sale'!!! Score!!! I ended up getting the 4 top knobs for $1.50 each, and the bottom 3 knobs for $2 each, for a grand total of  $10.50!!!!  This is a huge steal considering I spent over $30 on the hardware I used for my dresser refinishing, and it was just simple hardware from Home Depot.  I was seriously stoked.

Then over the course of those few weeks I found some different decor to style it with....

 I picked up some fall decor at the dollar store (see little pumpkins!!! Ceramic and only $1-totally cute!).  I found the few baskets and bowls at Home Goods, and the big wicker vase at Kohls.  I made the twine vase in the center for under $2, and picked up a few fall type flowers from the dollar store as well.  I ended up using a few old pictures/frames, and this 'A' I had found at Goodwill for like .50 a few months ago (and still hadn't used it).

One of my favorite parts is the large vase I found at Home Goods for only $7.99, and then I finally found a use for all the corks I have been saving for the last 3 years!!!!!  My husband has asked me countless times if it is really necessary to keep all the corks, and I demanded it was-ha!  It totally paid off!  Now all I have to do is toss them in there anytime we pop open a new bottle of wine!  I may just open a bottle to celebrate!

Anyway, it's done!! Finally!!! Finally done!!!  I am sure I will add to it here and there, and obviously change out the fall decor for other seasonal decor as well.  I am really happy with how it turned out and it looks really great in the kitchen.  What do you think?

Other things you might need to create this project:

Orbital Sander

Paint Brush

Chalk Paint Brush/Wax Brush

Finishing Wax Paste

Chalk Paint

Like furniture DIYs as much as I do? Check out my other projects:

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DIY Dresser to TV Console

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DIY Dresser Refinishing Tutorial

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DIY Tufted Ikat Ottoman from Upcycled Pallet with Tutorial

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Refinished Farmhouse Hutch Tutorial

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Thanks for visiting!

- Allyson