the pin comes to life

this one time, right around last fall, i pinned this:

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… because, well, they look amazing.

and then, sometime around a year later, i pinned this:

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… and i don’t think that one really needs an explanation, am i right?

by the looks at the pin-board dedicated to my tasters, one would think i’ve got a tooth sweeter than sugar itself.  and it’s kind of funny for me to look at, because i don’t.  i can pass up dessert pretty easily.  cake? not my thing.  cookies? i love to make them. but rarely do i eat them. and i’m all about the presentation. making something pretty is more satisfying than eating something pretty. not sure why it works that way in my head, but i’m not crying over it.

however, i do love a good sweet cooked apple.  and the combo of cinnamon and sugar.  for breakfast.  (i think the light bulb just lit up. i like dessert for breakfast.)

and once i realized i pinned virtually the same thing twice, i figured it was time to make my digital expression of interest become a reality.

so, on the first fall-like day of the month, i turned on some Christmas music (don’t judge) and i scrounged up all the ingredients i could find. i didn’t have apple cider, so recipe numero uno was out.  while i had yeast, i was more in the mood for an instant-gratification type of recipe, so recipe numero dos was nixed.

enter google.

sure enough, i found a quicky recipe to which i had all the necessary ingredients.

see here

results?  AMAZING.  i don’t have the doughnut-shaping-mechanism described in each recipe, and i chopped the apples too big to squeeze out of a bag (note to self: chop apples in toddler-bite-sized pieces, not husband-bite-sized pieces), so the actual shaping of the doughnut required some brilliance to be birthed from my very own brain. (ok, so it wasn’t really brilliance. but i appreciate the opportunity to over exaggerate just a tad). i considered making gigantic doughnut holes, also known as “blobs on the cookie sheet”, but i really want to say i made a doughnut.  thus, i figured out how to make a hole in the blob.

once baked, i plopped those apple-born babies in some cinnamon and sugar and marveled at my very own, homemade baked apple doughnuts.

mr. husband suggested these in place of our traditional Christmas morning cinnamon rolls … i might have to test them out on the rest of the family to see if they approve of the change in tradition, but i was certainly thrilled when he loved them so much.

special thanks to my grandpa for his freshly grown apples … they went to good use on these bad boys!

pinterest: accomplished.

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an increased love for tacos

I know I’ve mentioned it before … but I LOVE mexican food.  in fact, my employer is picking me up a carne asada taco and 3 rolled tacos covered in queso and guacamole, right now.  he asked what I felt like, and I said … “mexican!”

really, it’s never a surprise.

in particular though, I love tacos and burritos … and the fact that most mexican meals are comprised of the same ingredients in a different form.  easy to keep those staples around the house!

last night, in the midst of this 100+ degree weather, erik and I halted our work on the projects we were wrapped up in, at the realization that we were both starving.

in an effort to think of something that would not require the heating of the house via the oven (and even the stove), we agreed on grilled fish tacos.

and can I just say, they were pretty fantastic.  we had tilapia steaks in the freezer and given their thin nature, they thawed in a matter of minutes.

erik spread them over a foiled bed of olive oil, lemon pepper, & garlic salt, then topped them off with the same seasonings plus a squeeze of lemon and a drop of butter.  and then he grilled those babies to perfection.

meanwhile, I prepared the tortillas, using a new trick I learned in mexico.  a trick that has increased my love for tacos even more … and I didn’t think that would have been possible.

July 2012

at our favorite taco stand in mexico, we saw them throw the cheese directly onto the grill … genious.

after a second or two, they threw the tortilla right on top.  they let it sit, then used a spatula to flip the tortillas, cheese and all.  amazing.

I prepared a couple of tortillas and stacked them, allowing the hot, gooey cheese to keep them warmer, longer.

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and then, we topped them off with lettuce (our last minute decision for fish tacos meant the lack of cabbage), tartar sauce, and hot sauce.

can I just say, I was in heaven ….

Best Combos for the Tasters

prior to wasting taking your time and reading this post, I must warn you that it is entirely pointless.

last night, as I was making my staple bean and cheese burrito for the quick-out-the-door meal that monday night bible study requires of me, I was thinking about how much I LOVE the combination of beans and cheese.  refried pinto beans, that is.  it’s just the best.  if I were on an island, stranded for the rest of my days, the food item I would want in bountiful amounts would be … the bean and cheese burrito. talk about protein.  and if you use low-fat/non-fat beans, it’s not even bad for you.  it may not have a whole host of extra nutrients, but I’m not on an island, so I still get those from the other foods that I regularly consume.

other food duos that evoke shear pleasure from my taste-buds? oh, there may not be anything quite like the combo of hot frijoles oozing with gooey queso, but my mouth also certainly enjoys …

cinnamon and sugar {hello sweet heaven}

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bbq sauce and ranch {new favorite salad topper}

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peanut butter and banana {something elvis & I have in common, I hear}

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{pic source}

and so on …

but nothing quite satisfies like a good ol’ bean and cheese burrito

burrito
{pic source}

now, you know you want to go slather some low-fat refried pinto beans on a flour {or my new favorite corn} tortilla, sprinkle it with some shredded queso of choice, and a dash of mexican seasoning {I use emeril lagasse’sessence seasoning} …  but don’t forget to put it in your george forman grill to toast the tortilla to a crispy golden brown …

mmm … I’m hungry now.

oatmeal

I know it’s healthy for you, but I just can’t do it.  It’s been served to me many different ways … and still.  it tastes the same.  like a course scoop of bland dirt.  ok, maybe it’s not that bad, but you get the point.

neither of my parents like oatmeal … but that didn’t stop them from trying to make us like it.  {I guess I respect them for that}.  and it worked with their other two kids.  the eldest loves the steal cut kind.  the youngest devours plain old unsweetened bowls of the quaker kind by the barrels.

and me?  well, I’ve heard people say that the middle child tends to be the greatest blend of both parentals {did I make that up?  or have I really heard it somewhere?} … and given that both parentals in this given situation don’t like oatmeal, what was I, as the middle child, left to do?  not like oatmeal as well.

I was just abiding by the rules of middle-childhood.  give me some credit.

although … when in a pinch {or when the morning escapes me}, I can and will serve myself a bowl of horse food oatmeal.  and this is how I eat it:

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the pre-made, already sugared, kind.  apples and cinnamon.  that’s pretty much the only way I can gulp it down.

I don’t do the brown sugar.  or the fruit.  or the milk.  or the peanut butter {yes, that’s exactly how my husband does it … bleh}

and while I do appreciate the benefits to both your health and wallet that accompany oatmeal, I wish I liked it.  maybe, it’s an acquired taste.  maybe it will grow on me with age …

or maybe, I can just keep putting it in my smoothies so as to receive the health perks without having to taste it.  {this idea sounds like the winner}

however, I may have found a recipe that could turn me into an oatmeal lover.  it sounds incredible {except for the fact that oatmeal is the primary ingredient … but I might be able to get past it …}  and it’s uber healthy too.  I can’t recommend it yet, nor can I say it has turned me into an official oatmeal fanatic.  all because I haven’t tried it.  but here’s hoping this sweet {sounding} breakfast will provide me with a new outlet for morning nutrition:

Blueberry Oatmeal Cobbler

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Blueberry Cobbler Oatmeal
(Serves 2)

Oatmeal

  • ¾ cup steel cut oatmeal (or 1 cup old fashioned rolled oats)
  • 2½ cups water
  • ½ cup soy milk

Blueberry Sauce

  • ¾ cup blueberries
  • 1 tbsp agave nectar
  • 1 tbsp chia seeds
  • ¼ cup water
  • 1 tsp lemon juice

Crumble

  • 15g almonds
  • 1 tbsp old fashion oats

“Custard

  • ¼ cup protein powder vanilla
  • 2 tbsp plain yogurt

INSTRUCTIONS

  • In a small saucepan, bring water to the boil, add salt and oatmeal, lower heat, cover and cook for about 12-15 minutes, stirring often, until all liquid is absorbed and oatmeal is nice and creamy.
  • Meanwhile, in a seperate saucepan, cook blueberries, water, lemon juice, chia seeds and agave nectar over low heat, stirring occasionally, until blueberries start to “explode” and sauce thickens. You might want to swoosh the blueberries a little bit with your spoon to help break them up. Set aside when ready.
  • In a small non-stick pan, over medium heat, toast the sliced almonds and old fashion oats until golden and fragrant. Set aside.
  • In small mixing bowl, mix protein powder with plain yogurt until smooth and creamy. Set aside.
  • When all your components are ready, transfer to serving bowls, starting with oatmeal, then blueberry sauce, followed by custard and finally the crumble.