Sunday, July 29, 2007

No-Pudge Brownies

So this isn't really a recipe, but these brownies are AMAZING!! I picked some up at Trader Joe's in Madison on my sister's recommendation. She can be a total health freak, though, so I was nervous that they wouldn't be very good. I was pleasantly SHOCKED at how awesome they were! So then I was just scared that I wouldn't be able to find them other than at Trader Joe's; however, the website says that SuperTarget and HyVee in Rochester carry these. I highly recommend them!

All you have to do is add vanilla yogurt (or regular yogurt and some vanilla) to the mix and throw them in the oven for yummy, fudgy brownies. Then enjoy without ANY guilt becuase they're FAT FREE! Could life get any better than this?!?!

Easy Beef Marinade

My friend, Chrissy, made this recipe for me when she visited a while back. She brought some venison (deer meat) with her, as her hubby is a big hunter and this is her mother-in-laws recipe. However, Matt and I have made this marinade several times with random cuts of beef and we love it! The biggest perk is that it is SUPER easy, and it is also a small enough portion that you can reasonably make this for just 2 people.

1/4 c olive oil (could use less if you want)
1/4 c soy sauce
1/8 c balsamic vinegar
2 tsp fresh rosemary
4 cloves garlic, minced (or equivalent amount of already minced garlic)

Mix ingredients. Cut beef/venison/other meat into cubes and place in marinade for at least 15 minutes (up to a day before). Put meat and marinade into pot/pan and simmer until meat is cooked thoroughly. The longer you let it simmer, the more tender it should be. Serve with crusty bread to dip into marinade juices.

Chrissy insists that the way this is served is by putting the pot/pan on the table, scooping the meat onto your plate and everybody dipping their bread into the marinade. I love that way of eating...but I understand some people don't!

Also...I love to get the Take 'n' Bake breads to make with this - especially the garlic one. Yummy!

Tuesday, July 24, 2007

Tri-Color Rotini

Ok, this is yummy.

1 Package Tri-Color Rotini
Any Veggies you want (I use brocolli, Cucumbers, and tomatoes. You can also add olives and pepperoni but I have not used these)
2 cheddar string cheese sticks
2 mozzarella string cheese sticks
1 pkg. Good Seasons Italian Salad Dressing (Made into dressing)

You just make the pasta, cool, chop up the vegetables into little bites and cheese sticks into little slices, pour on the dressing. (She said she sometimes just uses a little bit of dressing and then leaves it on the side so that people can put on however much they want. I think this is what we had. There wasn't much dressing on it- it was perfect!)

Chicken Caprese with Tomato-Basil Cream

I LOVE this recipe! Very yummy and quick to make!

1 c. soft, fresh breadcrumbs (2-3 slices of bread torn and put in food processor to crumble)
1/2 cup feta cheese (crumbled)
1 Tb. chopped fresh basil
1/4 tsp salt
1/4 tsp pepper
3 Tb olive oil
2 Tb lemon juice
4 chicken breasts

STIR together the first 5 ingredients in a shallow bowl. Whist together olive oil and lemon juice until blended. Dip chicken into olive oil mixture, and dredge in breadcrumb mixture, pressing to coat. Place on a lightly greased baking sheet or in an 11- x 7-inch baking dish. Sprinkle with remaining breadcrumbs.
BAKE at 375 for 30-35 minutes or until chicken is done. Serve with Tomato-Basil Cream.

Tomato Basil Cream:
1 cup spaghetti sauce
2 Tb light sour cream
1 Tb chopped fresh basil
1/8 tsp sugar (I leave this out of mine)

MICROWAVE all ingredients in a microwave-safe bowl at HIGH for 2 minutes stirring at 30 second intervals.