#WeekdaySupper: Green

When the theme for March’s Weekday Supper posts was declared “Green” I knew that I immediately had to sign up for a slot. I’ve been reading my fair share of Dr. Seuss books to my little man and the first thing that popped in my head was “Green Eggs and Ham.”

#WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. This initiative is one we can all get behind. It’s important to gather around the table during the week, too!

We have breakfast for dinner about twice a month. Usually that means waffles or pancakes but eggs are also a great breakfast-for-dinner option. And the healthier option too. The best part is that eggs are unbelievably quick and you can be serving this literary dinner to your family in under 20 minutes.

Try them. You might like them.

There are a variety of methods for making green eggs and I opted to go in a direction without the use of food coloring. Recall my attempt at Green Velvet Cake! If you search for “green eggs and ham” on the internet you’ll find ways to make green eggs, and dishes that combine the eggs and ham into one bite (a quiche, for example). I wanted to serve green eggs and green ham. While the book shows sunny side up green eggs I’m not sure that’s even quite possible so I did go the scrambled route. I followed Martha Stewart’s recipe which involved making a nut-free pesto. I used that pesto to dredge a slice of ham steak in panko. The result – green ham!

Green Eggs and Ham

Ingredients:

  • 2 C fresh spinach/arugula blend
  • 1 C fresh basil
  • 2 C fresh Italian parsley
  • 3 tbsp shredded Parmesan cheese
  • 1/2 C extra virgin olive oil
  • eggs, 2 per person
  • ham steak, 3oz per person
  • 1 C panko
  • unsalted butter, for frying

Steps:

  1. In the bowl of a food processor combine spinach/arugula, basil, parsley, and Parmesan. Pulse until fine. Add the olive oil and pulse until combined. Season to taste with S+P.
  2. Brush some of the pesto on both sides of the ham steaks. Coat in panko.
  3. Melt 1 tbsp butter in a large non-stick skillet over medium-high heat. Cook ham steaks 3 minutes on each side, until crust is golden and steak is warmed through. Remove from skillet. Repeat as needed.
  4. Beat eggs. Mix in 1 tbsp pesto per two eggs, season with S+P.
  5. Wipe out skillet and add a little more butter. Pour eggs into skillet. With a spatula or wooden spoon gently move eggs around and cook until desired consistency is reached. Serve with green ham.

*The egg recipe is adapted from Martha at http://www.marthastewart.com/893674/green-eggs-and-ham*

Green Eggs and Ham | Sew You Think You Can Cook

 Check out these other great green recipes that were posted this week

Sunday Supper MovementMondayGreek Shrimp and Spinach Pasta by Recipes Food and Cooking
TuesdayScallops with Wilted Spinach and Arugula by MealDiva
WednesdayRice and Beans with Guacamole by Feed Me, Seymour
ThursdayBarley Risotto with Garlicky Spinach by eating in instead

 

Mudslide Cheesecake for #FifteenCheesecakes

I think the thing that has surprised me most about blogging is how social it really is. There’s a great network of support from other foodies and it’s fun when we can come together to celebrate important milestones.

CheesecakeToday we’re celebrating the 15th wedding anniversary of Camilla and her husband. Camilla is always hosting some kind of party on her site, Culinary Adventures with Camilla, and they’re always fun! Instead of traditional cake at their wedding, they served cheesecake. She asked some bloggers to help celebrate this milestone with delicious cheesecake.

I quite enjoy cheesecake but rarely ever have it. In fact, I’ve only made cheesecake once! I started looking through my favorites save on foodgawker. While I wanted to push that little heart all over again on just about every cheesecake I couldn’t pull my eyes away from this mudslide cheesecake. Kahlua, yum. Bailey’s, yum. Chocolate, yum.

Instead of making a chocolate sauce to top my cheesecake, I decided to use chocolate graham crackers in the crust. I really think that decision makes the cake. Well, the kahlua and bailey’s don’t hurt anything. I used my homemade Irish cream and some homemade kahlua I got from one of my bowling teammates. This cheesecake is so rich and smooth that there’s no way it needs a sauce. Even my husband, who thinks he doesn’t like cheesecake, devoured a slice or two of his own.

Congratulations on 15 years of marriage, Camilla!

Mudslide Cheesecake

Ingredients:

  • 1 3/4 C chocolate graham cracker crumbs (I got this from about 9 crackers)
  • 1 1/4 C sugar, divided use
  • 6 tbsp melted butter
  • 24 oz cream cheese, at room temperature
  • 3 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1/3 C Kahlua
  • 1/3 C Bailey’s

Steps:

  1. Preheat oven to 350 degrees F. Place a casserole dish full of water on the bottom rack.
  2. In a bowl, mix together graham cracker crumbs, 1/4 C sugar, and the melted butter. Press crumbs into a 9″ springform pan, pressing up the sides. Bake 8-10 minutes. Set aside.
  3. In the bowl of a stand mixer, beat the cream cheese and sugar. Add the eggs, one at a time. Mix in the vanilla extract.
  4. Divide filling into two bowl. Mix the Kahlua into one half of the filling and the Bailey’s in the other.
  5. Pour the Bailey’s filling into the springform pan. Top with the Kahlua filling. Bake 40 minutes. Turn off the oven and crack the door for 15 minutes. Remove from the oven and cool completely before placing in the refrigerator to chill for several hours before serving.

*This recipe is adapted from Jenny at http://www.thebrunettebaker.com/2014/03/kahlua-mudslide-cheesecake_17.html*

Mudslide Cheesecake | Sew You Think You Can Cook

Check out this list, that’s much longer than #FifteenCheesecakes to help Camilla celebrate!

Berry Cheesecake Bars by Baking and Creating with Avril

Cherry Cheesecake Bites by Cookaholic Wife

Chocolate Caramel Cheesecake by Dancing Veggies

Chocolate Cheesecake by My Hobbie Lobbie

Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures

Classic Cheesecake with Strawberry Puree by Making Miracles

Cookies & Creme No-Bake Cheesecake by Hapa-tite!

Creme Brulee Cheesecake Bars by Tara’s Multicultural Table

Easter Basket Mini Cheesecakes by Little Bit of Everything

Everyday Cheesecake by Things I Make (for Dinner)

Irish Cream Cheesecake by A Day in the Life on the Farm

Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark

Lowfat Blackberry Cheesecake by A Kitchen Hoor’s Adventures

Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla

Mini Churro Caramel Cheesecake by Cheese Curd In Paradise

Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair

Neapolitan Cheesecake by PicNic

No-Bake Pumpkin Cheesecake by Angels Homestead

Ricotta Cheesecake with Shortbread Crust by Living the Gourmet

Samoa’s Cheesecake by Goodie Godmother

Sopapilla Cheesecake Bars by The Savvy Kitchen

Sopapilla Puff Pastry Cheesecake by Pink Cake Plate

Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures

Twix Cheesecake Brownie Torte by Making Memories With Your Kids

SRC: Nacho Cheese Sauce

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Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Burnt Apple. In her about me section, Burnt Apple admits to being a not-so-great cook, but after having kids she turned it around and you can see her success on her site. Her husband has diabetes so her page is full of healthier meals. Not that I picked one… there were just too many cinnamony desserts to pick from! Like cinnamon pie – WHAT?! And churros – but hey, they’re baked and not fried. And then there were apple cinnamon quinoa cookies – quinoa’s good for you, right?

I decided to go in a savory direction. But still, not exactly a healthy one. We’re talking nacho cheese sauce people! I enjoy this guilty pleasure at sporting events and the bowling alley. Add it to your March Madness party for a dip everyone will enjoy!

I doubled the recipe and needed to use whole milk in addition to the evaporated milk. I found I needed to add a little extra splash of milk to the nacho cheese sauce to get my desired texture.

Nacho Cheese Sauce

Ingredients:

  • 8 oz mild cheddar cheese, cubed
  • 8 oz pepper jack cheese, cubed
  • 1 can (12oz) evaporated milk
  • 1/2 C whole milk
  • 2 tbsp cornstarch

Steps:

  1. Place all ingredients in a saucepan. Melt over medium heat until sauce is smooth, bubbly, and thick.
  2. Serve over chip with pickled jalapenos, if desired.

*This recipe is adapted from http://burntapple.com/2014/07/14/theater-style-nacho-cheese-sauce/*

Nacho Cheese Sauce | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#SundaySupper: Spring Fling

Happy Spring everyone! Does it feel like spring where you are? I’m not fully convinced Ohio knows that the season’s have changed yet. Don’t get me wrong, there isn’t anymore snow on the ground, and it is warmer. But it’d be nice to see the sun. Friday, the first official day of spring, was very dreary – chilly, grey, and rainy. I’m pretty sure the grey and rainy is pretty standard up here though.

I am looking forward to the day when the sun is shining and it’s 70 degrees. I hope I don’t have to wait for summer for that! Now that my little man is a very successful sitter (and army crawler) I’m anxious to get him to the park and into a swing. There’s a park at the end of our neighborhood and I always head there on my walks, but I want my husband to be there for his son’s first time in a swing. So this beautiful spring day needs to happen on a weekend!

Today’s happy spring fling #SundaySupper is hosted by  DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry.

When I think spring, I think Easter, tulips, pastel colors, eggs, and bunnies. I found this clever smoothie in my foodgawker favorites and decided to give it a shot. My layers weren’t as separate as hers were. But I used my own recipe for my smoothie flavors. My smoothies weren’t thick enough to give the effect I was looking for, but I went with it and it still yielded a pretty result. Phew!

My flavors were: blackberry & blueberry, pineapple & orange, and strawberry. I used whole milk vanilla yogurt and milk in each flavor, and added some vanilla protein powder to the pineapple & orange. I put too much milk in the smoothies – but I do prefer to drink my smoothies through a straw and the texture is perfect for that, just not perfect for staying separate layers. Here’s the ratio I used: 3/4 C frozen fruit, 1/4 C + 1 tbsp yogurt, 1/2 C milk. My amounts make 2 smoothies.

Here’s the how-to for an Easter Egg Smoothie:

Pick three (or more) different flavored smoothies. Use colors that will contrast.

Make each smoothie and keep in the freezer until ready to assemble.

Layer smoothies into a glass.

Enjoy!

Easter Egg Smoothie | Sew You Think You Can Cook

Beverages

Appetizers

Sides

Entreés

Desserts

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

CIC: Cauliflower & Cheese

CIC-header

Hey I made it! Talk about procrastination. I made my Crazy Ingredient Challenge dish yesterday during the little man’s naptime. I had to do this during naptime because it required the food processor and my little man absolutely hates it when we run the Ninja. I’m talking completely loses it with big ole alligator tears. We try taking him over to the machine and even let him help push the buttons, trying to prove that we are in control of the loud noise, but it’s not working. So, I prefer to wait to use it if I’m the only one home.

The ingredients that won the vote this month are Cauliflower and Cheese – any kind of cheese! I thought first of doing mashed cauliflower and potatoes with cream cheese. But we had mashed potatoes earlier this week. I really wanted to try a cauliflower crust pizza, but knew I wouldn’t have the time to get that done. (It’s still on my bucket list though.)

I have been keeping a bean dip in the fridge for my afternoon snacks, either hummus or black bean, and thought that’d be a great way to “sneak” cauliflower into the menu. The cheese I decided to use was Parmesan. This dip ended up reminding me of pizza (I now see how cauliflower works in place of crust) so I added some oregano to the mix, if I had sun-dried tomatoes that would’ve gone in too! Veggies are a perfect healthy dipper but pita chips or even whole grain tortilla chips work nicely too.

Cauliflower Bean Dip

Ingredients:

  • 1 head cauliflower
  • 3 tbsp extra virgin olive oil, divided use
  • 1 can (15oz) great north beans (or any white bean), drained and rinsed
  • 1/4 C shredded Parmesan cheese
  • zest 1 Meyer lemon
  • juice 1 Meyer lemon
  • 1/2 tsp minced garlic
  • 1/2 tsp dried oregano

Steps:

  1. Preheat oven to 375 degrees F.
  2. Break cauliflower into florets, about 1″ in size. Place on a baking sheet and toss with 2 tbsp olive oil. Bake 25 minutes, until lightly golden.
  3. In a large food process, pulse beans, roasted cauliflower, cheese, zest and juice of the lemon, garlic, oregano, S+P, and up to 1/4 C water. Pulse until smooth. Season to taste with additional S+P if needed.

*This recipe is modified from Lauren at http://www.fromthelittleyellowkitchen.com/2012/02/22/roasted-cauliflower-white-bean-dip/*

Cauliflower Bean Dip | Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Thursday Thoughts #11

Thursday Thoughts

To tell you the truth, I’m a little sad to be posting a Thursday Thoughts today. I should be posting with #BundtBakers! The theme this month is Girl Scout Cookies.

My mother-in-law brought us some Girl Scout Cookies when she was here in February so I decided to use the Trefoil as inspiration. The Trefoil is a shortbread cookie – simple, buttery, and perfect with coffee. In looking at the ingredients, the recipe includes buttermilk. I decided to make a buttermilk cake with a coffee glaze and garnish it with some of the Trefoils.

I actually took a risk and decided to break up some of the cookies and put them in the batter. They don’t hold their crunch though, so it’s not a step worth repeating.

I made a very novice mistake – you’d think I’d know by now – after a year of baking bundts! I didn’t let my bundt cool completely and it did not release from the mold. It split right in half! (See the photo on Instagram) If that were all I could have “faked” it together with frosting. Unfortunately the top half broke apart in many pieces, half of it falling on the floor. The floor that I had just vacuumed and mopped! The floor that my son was also crawling on – I’m pretty sure he snuck his first bite of cake before I could pick it all up.

I decided I would turn the cake into a trifle. Layer cookies, cake, strawberries, and a coffee whipped mascarpone cream. Well, I’m sorry to say that that never happened.

Between my husband being very busy at work and the gym, my little man constantly on the move and getting into trouble, our internet being out for an entire weekend (I decided to clean the house instead of bake), and my the little man getting a little cold I simply haven’t had the time! And now it’s #BundtBakers reveal day and I still have a container of cake crumbs on my counter.

I am so behind on everything that tomorrow’s CIC dish still hasn’t been made! Good thing it stays light out really late now…. Even our St. Patrick’s Day dinner didn’t happen until Wednesday.

But hey, just because I didn’t post a bundt today doesn’t mean you can’t check out the fantastic selection of Girl Scout Cookie inspired cakes from the rest of the group.

Homemade Irish Cream Liqueur

Happy St. Patrick’s Day!

Yesterday I shared an alcohol free beverage option in my Pot ‘O Gold Punch. Today, it’s all about the adults.

Making Irish Cream Liquor at home is simple, quick, and easy. And better yet, actually tastes like the real thing. Although my mom thought it was a tad weaker than the stuff in the bottle.

You can enjoy this liquor straight out of a glass with ice, over ice cream, or use it in a new favorite dessert. The latter is a teaser for a recipe coming at you next week, so stay tuned!

This recipe makes 3 C and will keep up to 2 weeks in the refrigerator.

Homemade Irish Cream Liquor

Ingredients:

  • 1 C heavy cream
  • 1 tsp instant espresso powder
  • 1/2 tsp cocoa powder
  • 3/4 C whiskey
  • 1 tsp vanilla extract
  • 1 can (14oz) sweetened condensed milk

Steps:

  1. Whisk together 1 tbsp heavy cream with the espresso and cocoa powders until smooth. Whisk in remaining ingredients. Store in an air tight container up to two weeks in the fridge.

*This recipe is adapted from Cory at http://www.saveur.com/article/recipes/homemade-irish-cream*

Homemade Baileys | Sew You Think You Can Cook

To get your creative juices flowing, I’ve assembled a round-up of some fun ways to use your homemade liquor:

Bailey’s Bundt Cake

Bailey’s Chocolate Chunk Ice Cream

Bailey’s Chocolate Mousse

Bailey’s Chocolate Pudding

Bailey’s Cocktail Poptails

Bailey’s Irish Coffee Caramels

Spiced Bailey’s Ice Cream Floats