Low Calorie, Low-Fat: Quick and Easy Chipotle Chili
January 19, 2010
My boys love chili, and we make it often at my house, especially this time of year. With only 248 calories and 4.8 grams of fat, this chili is low in fat and calories. I developed this recipe for Laura’s Lean Beef, but the original recipe has black beans instead of kidney beans and no chipotle seasoning. Both versions are wonderful. If you are really short on time and only have about 10 minutes, I love the Publix seasoning packet. Just add beef, tomatoes and beans, and it comes out great.
Quick and Easy Chipotle Chili
Prep:
10 minutes
Cook:
35 minutes
Yield:
6 to 8 servings
Ingredients
1 pound Laura's lean ground round or other lean ground beef
1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle light beer
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon chipotle seasoning
2 cups low-salt beef broth
2 (15-ounce) can kidneys beans, rinsed and drained
Garnish: shredded low-fat Cheddar cheese, chopped green onions, light sour cream
1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle light beer
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon chipotle seasoning
2 cups low-salt beef broth
2 (15-ounce) can kidneys beans, rinsed and drained
Garnish: shredded low-fat Cheddar cheese, chopped green onions, light sour cream
Preparation
1. Cook first 4 ingredients in a large Dutch oven over medium-high heat, stirring constantly, 6 minutes or until beef browns and vegetables are tender; drain.
2. Stir in tomatoes and next 5 ingredients and simmer, uncovered 15 minutes.
3. Add beans and cook 10 more minutes or until thoroughly heated.
4. Garnish with cheese, green onions, and sour cream if desired.
2. Stir in tomatoes and next 5 ingredients and simmer, uncovered 15 minutes.
3. Add beans and cook 10 more minutes or until thoroughly heated.
4. Garnish with cheese, green onions, and sour cream if desired.
No Responses to “Low Calorie, Low-Fat: Quick and Easy Chipotle Chili”
Leave a Reply
Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins
January 18, 2010
I’m always looking for a great Blueberry Muffin recipe. These have a secret ingredient, bananas. This recipe for Blueberry-Banana Muffins is awesome and even better than original blueberry muffins. My daughter and I made these this afternoon when she was sick. Making these together and then tasting them, perked her up in no time. Enjoy these for breakfast, a snack or light dessert.
Blueberry-Banana Muffins
Prep:
15 minutes
Cook:
20 minutes
Yield:
18 regular muffins and 36 mini muffins
Ingredients
3 cups all-purpose or whole wheat flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
Preparation
1. Preheat oven to 375°F.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
3 Responses to “Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins”
Alec Lewis says:
January, 18 2010at 07:25 pm
These muffins were so addictive! I couldn't even tell the banana was in there, but i loved them!
Carol says:
January, 22 2010at 10:50 am
In the blueberry-banana muffins...is it 3/4 CUP butter? Recipe doesn't say 3/4 of what measurement.
Alison Lewis says:
January, 22 2010at 10:56 am
3/4 cup butter
Leave a Reply
Weekend Favorite: Buttermilk Blueberry Pancakes
January 07, 2010
My daughter, Leigh, loves to make pancakes, and we make saturday. These Blueberry Pancakes are delicious and are at the top of the list. They’re so easy and are as good as they look.
Blueberry Buttermilk Pancakes
Prep:
20 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups nonfat buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh or frozen blueberries
1 tablespoon butter
Maple syrup
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups nonfat buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh or frozen blueberries
1 tablespoon butter
Maple syrup
Preparation
1. Preheat an electric griddle to 375°F, or place a griddle or saute pan over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, whisking to combine. Add blueberries. The batter should have small lumps.
2. Add 1 tablespoon butter to skillet. Add 1/3 cup of the batter 2 inches apart. When the pancakes have bubbles on top, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. Serve warm with syrup.
2. Add 1 tablespoon butter to skillet. Add 1/3 cup of the batter 2 inches apart. When the pancakes have bubbles on top, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. Serve warm with syrup.
No Responses to “Weekend Favorite: Buttermilk Blueberry Pancakes”
Leave a Reply
New Years or Weekend Company Idea: Crabmeat Quiche
December 25, 2009
I know Christmas is over, and who can think about more food, but New Years is just one week away. This Crabmeat Quiche recipe is fabulous! It’s so easy to prepare that I promise anyone can make it. I thought it would be great to serve on New Years as an appetizer or even a main dish with a great salad and a nice dessert. It’s foolproof and awesome.
Crabmeat Quiche
Prep:
15 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1/2 (15-oz.) pkg. refrigerated piecrust
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
Preparation
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Bake on lowest oven rack at 400F for 8 minutes. Cool.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
No Responses to “New Years or Weekend Company Idea: Crabmeat Quiche”
Leave a Reply
Three Ingredient Appetizer: Roasted Garlic-Topped Brie
December 23, 2009
I’m a huge Brie fan and always interested in finding new great Brie recipes. When I was judging a recipe contest for a cheese company and came across this recipe, I was really excited. It’s such a breeze and only 3 ingredients. All you need to do is roast the garlic and warm up the Brie, and you have an easy, delicious appetizer. This is perfect for Christmas, New Years or any time of the year.
Roasted Garlic-Topped Brie
Prep:
5 minutes
Cook:
1 hour
Yield:
6 to 8 appetizer servings
Ingredients
1 whole garlic bulb
1 tbsp. olive oil
1 (8-ounce) round Brie round
1 tbsp. olive oil
1 (8-ounce) round Brie round
Preparation
1. Preheat oven to 350°F. Remove the loose outer skin of the garlic bulb. Cut off the top of garlic bulb. Place garlic, cut side up, in center aluminum foil. Drizzle with olive oil and season with salt and pepper to taste. Wrap garlic and seal in foil. Bake 45 minutes or until golden and soft. Let cool.
2. Squeeze the roasted garlic cloves out from the skins. Chop finely. Remove top rind of cheese and then spread roasted garlic on top. Place on baking sheet lined with parchment.
3. Bake 5 to 10 minutes or until the sides of the cheese appear soft.
4. Cut and serve with your favorite crackers and fruit.
2. Squeeze the roasted garlic cloves out from the skins. Chop finely. Remove top rind of cheese and then spread roasted garlic on top. Place on baking sheet lined with parchment.
3. Bake 5 to 10 minutes or until the sides of the cheese appear soft.
4. Cut and serve with your favorite crackers and fruit.
No Responses to “Three Ingredient Appetizer: Roasted Garlic-Topped Brie”
Leave a Reply
Classic Hanukkah Favorite-Easy Potato Latkes
December 14, 2009
My dad has been making Potato Latkes on Hanukkah since I can remember. Now, we always celebrate with my family at my sister, Natalie’s house. My brother-in-law, Eric and my dad make the latkes together. It’s always a fun night, especially for the kids. We are celebrating it this weekend for the last night of Hanukkah. We tried this recipe at home last night, and it came out great! I was testing Cashew Chicken for Clean Eating magazine, and we served it with these Potato Latkes, kinda funny how things work at my house–the life of a Recipe Developer.
Easy Potato Latkes
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup vegetable oil for frying
Applesauce, sour cream (optional)
1 large onion
3 eggs
1/3 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup vegetable oil for frying
Applesauce, sour cream (optional)
Preparation
1. Grate potatoes and onion using a grater or in a food processor; strain though a colander, pressing out excess water. Add eggs, flour, salt and pepper, mixing well.
2. Heat 1/2 cup oil in a large skillet over medium heat. Place 1 large tablespoon batter at a time into hot sizzling oil for 5 minutes on each side or until golden brown.
3. Remove and place on paper towels to drain excess oil. Serve with applesauce and sour cream, if desired.
2. Heat 1/2 cup oil in a large skillet over medium heat. Place 1 large tablespoon batter at a time into hot sizzling oil for 5 minutes on each side or until golden brown.
3. Remove and place on paper towels to drain excess oil. Serve with applesauce and sour cream, if desired.
No Responses to “Classic Hanukkah Favorite-Easy Potato Latkes”
Leave a Reply
Talk of the Town Nashville: Chocolate Chipotle Cookies
December 10, 2009
Yesterday I has the awesome opportunity once again to be on “Talk of the Town Newschannel 5 in Nashville making this recipe for Chocolate Chipotle Cookies. I developed this recipe for Wisconsin Milk and Marketing Board and http://butterisbest.com working on a “regional holiday cookie” recipe project. This recipe represented the Southwest with the chipotle chocolate twist. Everyone at the station went wild over these cookies. They are wonderful for Christmas gifts or for a holiday cookie swap . Here’s the link from the television spot.
http://www.newschannel5.com/Global/category.asp?C=85286
Chocolate Chipotle Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
One Response to “Talk of the Town Nashville: Chocolate Chipotle Cookies”
Ginny Hutchinson says:
December, 11 2009at 08:11 am
Do you get the Chipotle seasoning at the regular grocery store or somewhere else?
Leave a Reply
Creative Holiday Cookies: Fennel Pistachio Cookies
December 07, 2009
These Fennel-Pistachio Cookies are so delicious. I know it sounds a little strange, but the combination of fennel seeds, lemon zest, and amaretto, is incredible. See me on Tuesday morning CBS 42 in Birmingham on “Wake Up Alabama” between 6 and 7 a.m making Chipotle Chocolate Cookie as well as these and Cinnamon Chai cookies. I developed this recipe for http://butterisbest.com. Butter is great to use for holiday baking, especially cookies.
Fennel-Pistachio Cookies
Prep:
20 minutes
Cook:
10 minutes
Yield:
2 dozen
Ingredients
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)
1 1/2 cups sugar
1 egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)
Preparation
1. Preheat oven to 350°F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
No Responses to “Creative Holiday Cookies: Fennel Pistachio Cookies”
Leave a Reply
Holiday Upscale Appetizer: Uptown Fromage
December 06, 2009
I made this appetizer for my dad’s 80th birthday dinner last week at my sister’s house. It’s really easy, beautiful and filled with wonderful flavors of sun-dried tomatoes, basil pesto, oregano and goat and cream cheese. I got it out of the book, “Recipes Worth Sharing” by Favorite Recipes Press. It’s a great cookbook and has wonderful recipes for family gatherings and occasions such as this. Here’s the picture from the party with my dad, his daughters and granddaughters (I’m the one in the yellow and blue shirt).
Uptown Fromage
Prep:
25 minutes
Yield:
12 to 16 servings
Ingredients
16 ounces cream cheese (I used light)
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
Preparation
1. Line a loaf pan with plastic wrap; tape is helpful in keeping the plastic wrap in place. Combine the cream cheese, goat cheese, garlic and oregano in a food processor and process until blended. Spread 1/3 of the cheese mixture over the bottom of the prepared loaf pan. Top with pesto and spread with half the remaining cheese mixture. Sprinkle with tomatoes and spread with remaining cream cheese mixture.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.
One Response to “Holiday Upscale Appetizer: Uptown Fromage”
Rhonda says:
December, 07 2009at 06:43 am
After you wrote about that cookbook last I ordered it for both my daughter and daughter-in-law for Chanukah. It looks like a great cookbook. Thanks for recommending it!!
Leave a Reply
Weeknight Family Comfort Food: Spinach-Mushroom Baked Ziti
December 02, 2009
Normally I can’t get my daughter, Leigh, to eat much protein. When I make pasta at home, she usually doesn’t like it with meat sauce, until she tried baked ziti at camp. I added spinach, mushrooms and garlic to this version, but if you’re kids are picky eaters, just omit those ingredients and use an 11- x 7-inch baking dish. Spinach-Mushroom Baked Ziti makes a great comforting weeknight dinner.
Spinach-Mushroom Baked Ziti
Prep:
20 minutes
Cook:
45 minutes
Yield:
8 sevings
Ingredients
1/2 pound ziti
1 pound lean ground sirloin beef, turkey or pork
1/2 small yellow onion, diced
2 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
1 (9-ounce) package baby spinach
1/4 teaspoon black pepper
1 (24-ounce) jar pasta sauce
1 (141/2-ounce) can diced tomatoes, undrained
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese
1 pound lean ground sirloin beef, turkey or pork
1/2 small yellow onion, diced
2 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
1 (9-ounce) package baby spinach
1/4 teaspoon black pepper
1 (24-ounce) jar pasta sauce
1 (141/2-ounce) can diced tomatoes, undrained
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese
Preparation
1. Cook the ziti according to the package instructions.
2. Heat oven to 350F.
3. In a large pot, cook beef over medium heat until beef is browned. Drain and set aside. Add onion, garlic and mushrooms over medium-low heat. Add spinach, pepper, sauce and tomatoes, stirring well. Reduce heat to low and simmer 10 minutes.
4. Remove from heat. Add the cooked pasta and toss to coat. Add ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 25 to 30 minutes.
To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
2. Heat oven to 350F.
3. In a large pot, cook beef over medium heat until beef is browned. Drain and set aside. Add onion, garlic and mushrooms over medium-low heat. Add spinach, pepper, sauce and tomatoes, stirring well. Reduce heat to low and simmer 10 minutes.
4. Remove from heat. Add the cooked pasta and toss to coat. Add ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 25 to 30 minutes.
To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
One Response to “Weeknight Family Comfort Food: Spinach-Mushroom Baked Ziti”
flora says:
December, 05 2009at 05:15 pm
"when you're [sic] kids"...
http://www.wsu.edu/~brians/errors/your.html
Just found this blog and it looks lovely, but this was unfortunately the first thing I noticed.