Texas Caviar

Are you looking for a quick, easy, delicious and low cal appetizer for new year's eve?  Well, look no further my friends!  This dip, which is made with black eyed peas, corn and Rotel tomatoes, for a little spice, is the perfect thing!  Black eyed peas are traditionally eaten on new year's day for good luck in the coming year but why not start early?  Or make a double batch and have some on new year's day too!  Serve this with tortilla chips for dipping or just eat by itself as a refreshing salad!  Enjoy!

Texas Caviar (Shelly Redmond)


1 (15 oz.) can black eyed peas, drained and rinsed
4 green onions, finely chopped
1/2 large green pepper, finely chopped
1 (15 oz.) can yellow corn, drained and rinsed
1 (10 oz.) can Rotel tomatoes
1/2 c. cilantro, chopped
4 T. freshly squeezed lime juice
2 T. extra virgin olive oil
1 t. salt
1/4 t. black pepper

Combine all ingredients in a large bowl and stir to combine.  Refrigerate until ready to serve.  Can be served cold or at room temperature with tortilla chips.

8 servings (131 calories each serving) according to my calculator on loseit.com

Monster Bars

I love monster cookies!  These are perfect because they are in bar form (my favorite way to bake) and they are delicious!  There used to be a restaurant near me that served these delicious concoctions but it closed earlier this year.  Well, you can imagine my delight when I saw that the owner was selling some of her recipes, including these bars (my favorite!)  I hope you enjoy them as much as I do!

Monster Bars (adapted from Chacko's Eatery)

1 c. sugar
1 c. packed brown sugar
1/2 c. butter, at room temperature
4 large eggs
1/2 c. smooth peanut butter
1 t. vanilla extract
5 c. old fashioned oats
1 1/2 t. baking soda
1/2 c. chocolate chips
1 c. plain M&Ms 

Preheat the oven to 350.  Spray a 10X15 pan with baking spray and set aside.  In a large bowl cream together the sugars and butter until light and fluffy.  Add the eggs and mix well.  Add the peanut butter and vanilla and mixed until thoroughly combined.  Stir in the oats and baking soda until thoroughly combined.  Add the chocolate chips and M&Ms and stir to combine.  Spread into the prepared pan and bake for 20-25 minutes until the oats are lightly browned.  Cool then cut into bars.  (I cooled mine, cut them in squares, then refrigerated so they would come out of the pan nicely.)

32 bars (196 calories each) according to my calculator on loseit.com

Ham and Cheese Quinoa Cups

Some of you may remember when I posted these BLT Quinoa Egg Cups back in August.  Many people have told me how much they liked them so when I came across these ham and cheese numbers I knew I had to give them a try.  I'm glad I did because they were delicious as well!  Ham, cheese and shredded zucchini (that's right, there's even a vegetable snuck in!) make these cups savory and delicious.  I made mine in a regular sized muffin cup but you could also make a mini version!  Enjoy!

Ham and Cheese Quinoa Cups (adapted from iowagirleats.com)

3/4 c. quinoa, cooked according to package directions and cooled
2 large eggs
2 large egg whites
1 cup zucchini, shredded
1 c. shredded cheddar cheese (sharp, mild, your choice!)
1/2 c. diced ham
1/4 c. parsley, chopped
2 T. Parmesan cheese, shredded
2 green onions, thinly sliced
1 t. salt
1/2 t. pepper

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 20-25 minutes, or until the edges of the cups are golden brown (if you undercook them you will not be able to get them out of the pan.)   Let cool for at least 5 minutes before removing from the muffin tin.

12 servings (109 calories each serving) according to my calculator on loseit.com

Killer Pecans

Whew boy!  It's almost Christmas my peeps!  How is everybody holding up?  Do you need an easy snack/appetizer/dessert to take to a party?  Maybe you still need a teacher or mail man gift (do people still give gifts to their mail man?)  Whatever you need, I have it for you today!  These spicy, sweet, salty little treats will please anyone and I promise you don't have to like curry to like these!  Make them and see for yourself! 

Killer Pecans (source unknown)


1 lb. pecan halves
1 egg white
1 t. water
3/4 c. white sugar
2 T. curry powder
1 T. salt

Preheat the oven to 250.  Arrange the pecans on a jelly roll pan and toast for 10 minutes.  Meanwhile, whisk the egg white and water in a large bowl until frothy.  Stir in the toasted pecans and sprinkle with sugar, curry powder and salt.  Mix well.

Lightly coat the cookie sheet with cooking spray.  Spread the pecans in a single layer on the sheet and bake for 1 hour, stirring twice.  Store in an airtight container for up to 1 month.

16 servings (241 calories each serving) according to my calculator on loseit.com

Smoked Salmon Spread

This is one of my favorite appetizers of all time!  What's not to like?  Cream cheese, sour cream, SMOKED SALMON!  Serve this with the cracker of your choice (or on crostini) at your next party and I promise, it will be a hit!   It also travels well and you can make it a day ahead PLUS it's easily doubled for large parties.  Is there anything better?  Enjoy!

Smoked Salmon Spread (adapted from foodnetwork.com)

8 oz. light cream cheese, at room temperature
1/2 c. light sour cream
1 T. freshly squeezed lemon juice
1 T. fresh dill, minced
1 t. prepared horseradish, drained
1/4 t. salt
1/4 t. black pepper
1/4 lb. smoked salmon, minced

Cream the cheese in a large bowl with the electric mixer until smooth.  Add the sour cream, lemon juice, dill, horseradish, salt and pepper and mix until combined.  Add the smoked salmon and mix well.  Chill and serve with crackers or crostini. 

8 servings (69 calories each serving) according to my calculator on loseit.com

Slow Cooker Chicken Verde

Have you ever made your own salsa verde?  It is super easy and delicious!  Now, believe me, there is nothing wrong with the salsa verde from a jar (I prefer Herdez please) but sometimes it's fun to make something yourself if you have the time!  If you make this, know that it makes A LOT and that you will be sharing with friends (another reason to cook, in my opinion.)  If you only want enough to make the chicken listed here I would make 1/4 of the recipe and use the same amount of chicken called for here.  I made double the amount of chicken, used 2/3 of the full recipe and gave the other 1/3 of the salsa away.  That adds up, right?  I served this over Chipotle Style Rice.  Enjoy!

Slow Cooker Chicken Verde (adapted from Cooking Light, December 2013)

1/3 c. garlic cloves
1 T. extra virgin olive oil
2 lb. tomatillos, husks removed
2 poblano chiles, halved and seeded
1 medium yellow onion, quartered
1/2 c. fresh cilantro
1 T. dried oregano
1 T. cornstarch
2 t. salt
3/4 t. black pepper
1/2 c. low sodium chicken broth
Cooking spray
8 chicken leg quarters, skinned
8 lime wedges, for serving

Preheat the broiler.  Combine the first 5 ingredients, tossing to coat.  Arrange on a jelly roll pan and broil for 10 minutes or until the vegetables are black in spots.  Place mixture in a blender; add the cilantro, oregano, cornstarch, salt, pepper and stock.  Remove the center piece from the blender lid (to allow steam to escape); secure lid to blender and place a clean kitchen towel over the blender opening (to avoid splatters.)  Blend until smooth.  

Spray a 6 quart slow cooker with cooking spray and arrange the chicken in the slow cooker.  Pour 1/3 of the salsa verde over the chicken, cover and cook on low for 4 hours or until done.  Serve with lime wedges.

4 servings (320 calories each serving) according to my calculator on loseit.com

Corn Chowder with Chiles

If you are looking for a rich and flavorful soup to serve during these cold days I have a perfect one for you today!  This is a little bit spicy from the chipotle peppers and rich and creamy from the half and half.  Plus it is quick and easy to make!  Enjoy!

Corn Chowder with Chiles (adapted from tastykitchen.com)

2 slices bacon, cut into 1/2" pieces
1 yellow onion, diced
1 T. unsalted butter
4 c. frozen corn
2 whole chipotle peppers in adobo sauce, finely diced
1 (4 oz.) can diced green chiles
4 c. vegetable or chicken broth
1 1/2 c. fat free half and half
1/2 t. salt 
3 T. corn meal or masa
1/4 c. water

Place the bacon pieces in a soup pot or dutch oven over medium heat and cook until browned.  Add the onion and stir, cooking the onion for 3-4 minutes.  Add butter and melt.  Add corn and cook and stir for one minute.  Add the chipotle pepper and diced green chiles.  Pour in broth and half and half and season with salt.  Stir and bring to a boil.  Reduce heat to low.  Combine corn meal or masa with water and stir to combine then pour into the chowder.  Cover and cook for 15 minutes over low heat.  Serve!

4 servings (326 calories each serving) according to my calculator on loseit.com

Beef Burgundy

One of my favorite days of the entire year is Christmas cookie decorating day. Practically every year for the last decade we've gathered with friends of ours for a home-cooked meal, wine and cookie decorating. We have watched our kids grow from babies and toddlers to elementary age and teenagers but they all still look forward to this fun tradition. It is something special and I hope it continues for many years to come. Like most traditions, food plays a major role; the kids eat pizza and I prepare my favorite dish of all time for the adults: beef burgundy.

If you've never had beef burgundy, I'm sorry. I mean, let me tell you about it! It is a rustic French beef stew which actually started out as a peasant dish due to the fact that the long and slow cooking process would tenderize the inexpensive cuts of meat that are too tough to cook any other way. No longer a peasant dish, it is enjoyed by people of all walks of life. Cubes of beef are braised for hours in an entire bottle of red wine and beef broth with cognac, carrots, garlic and onions then sautéed mushrooms and cooked bacon are added at the end. Julia Child describes beef burgundy as "certainly one of the most delicious beef dishes concocted by man" and I could not agree more! Perfect for your holiday gathering, it is a comfort food that actually tastes better the longer it sits. In fact, I recommend making it two days in advance then reheating the day of the party. Just prepare, let it cool, stick the whole pot in the fridge then pull it out when you're ready to reheat and serve. It is best accompanied by a simple green salad (I like arugula dressed with freshly squeezed lemon juice, olive oil, salt and pepper), sliced baguette and a bottle of red wine (of course). Bon appétit, and please enjoy a walk down memory lane with me following the recipe below. What fun to have such dear friends and good food this time of year!

Beef Burgundy (adapted from foodnetwork.com)

8 oz. bacon, diced
2 1/2 lb. beef chuck, cut into 1" cubes
Salt and black pepper
1 lb. carrots, peeled and sliced diagonally into 1" chunks
2 yellow onions, diced
2 t. (2 cloves) garlic, minced 
1/2 c. cognac or brandy
1 (750 ml) bottle dry red wine such as Cote du Rhone or Pinot Noir
2 c. beef broth
1 T. tomato paste
1/2 t. dried thyme
4 T. unsalted butter at room temperature, divided
3 T. all purpose flour
1 lb. fresh mushrooms, sliced
Crusty bread, for serving

Preheat the oven to 250.  Place the bacon in a large, oven proof Dutch oven and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.  Remove the bacon to a large platter with a slotted spoon and set aside.

Add half of the beef cubes to the pan and season with salt and pepper.  Sear the beef for 3 to 5 minutes, turning to brown on all sides.  Removed the seared cubes to the plate with the bacon and repeat with the remaining beef cubes.  Set aside.

Toss the carrots, onions, 1 1/2 t. salt and 2 t. pepper in the fat in the pan and cook for 10-15 minutes, stirring occasionally, until the onions are lightly browned.  Add the garlic and cook for 1 more minute.  Add the cognac or brandy, stand back, and ignite with a match to burn off the alcohol.  Put the meat and bacon back into the pot with the juices.  Add the wine, beef broth, tomato paste and thyme.  Bring to a simmer, cover the pot with a tight fitting lid and place it in the oven for 1 hour and 15 minutes (the recipe can be made to this point up to 2 days ahead, cooled and refrigerated until ready to serve.)

Combine 2 T. of butter with the flour with a fork and stir into the stew.  Saute the mushrooms in the remaining 2 T. of butter for 10 minutes until lightly browned and then add to the stew.  Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.  Season to taste with salt and pepper. 

Serve the stew with a simple green salad and crusty bread!

6 servings (608 calories each serving) according to my calculator on loseit.com

Penne with Tomato Blue Cheese Sauce

I almost didn't post this recipe this week.  See, it has blue cheese and I already posted this blue cheese focused recipe on Thursday.  BUT, here's my justification, that recipe included meat and this one doesn't AND I love blue cheese.  Do I need to say more?  I never would have thought about putting blue cheese in pasta but I'm sure glad the Pioneer Woman did!  This is adapted from her recipe and it is so, so good!  Enjoy!

Penne with Tomato Blue Cheese Sauce (adapted from tastykitchen.com)

1 lb. penne pasta (or other short pasta of your choice)
1 T. extra virgin olive oil
3 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 t. sugar
1 t. salt 
1/2 t. pepper
1/2 t. crushed red pepper flakes
3/4 c. blue cheese crumbles
3/4 c. fat free half and half
5 oz. baby spinach
Extra blue cheese crumbles for serving, if desired (and, may I say, it is desired!)

Cook pasta according to package directions and set aside.  In a large skillet over medium heat add olive oil.  When hot add minced garlic and cook for 30 seconds.  Pour in the tomatoes and add the sugar, salt, pepper and crushed red pepper flakes.  Cook for 10-15 minutes, stirring occasionally.

Reduce the heat to low and stir in the blue cheese.  Add the half and half and stir to combine.  Cook for a minute or two then taste for salt and pepper and add more, if desired.  Just before serving add in the spinach and immediately toss with the cooked pasta. 

6 servings (424 calories each serving) according to my calculator on loseit.com

Triple Chocolate Muffins

If you like chocolate (like I do) you are going to LOVE these muffins.  Three kinds of chocolate in one muffin?  I think so!  I made these for breakfast with a good friend and the adults and preschoolers both devoured them!  They would be perfect for breakfast on Christmas morning because you can totally make them the day before.  Enjoy!

Triple Chocolate Muffins (adapted from Cooking Light, December 2013)

3 T. unsalted butter
1 1/2 oz. bittersweet chocolate (I had bittersweet chocolate chips but you could also use a bar)
9 oz. (2 c.) white whole wheat flour (could also use all purpose)
1/3 c. unsweetened cocoa
2 t. baking powder
1/4 t. salt
1/8 t. baking soda
2/3 c. sugar
2/3 c. milk (I used vanilla almond milk but feel free to use whatever you have on hand)
1/2 t. vanilla extract
2 large eggs, lightly beaten
1/2 c. semisweet chocolate chips

Preheat the oven to 425.  Combine the butter and bittersweet chocolate in a small microwave safe bowl.  Microwave on high, stirring every 20 seconds, until the butter and chocolate are melted and smooth.  Set aside to cool.  

Weigh or spoon flour into a dry measuring cup and level with a knife.  Combine flour, cocoa, baking powder, salt and baking soda in a large bowl and set aside.  In a medium bowl, combine sugar, milk, vanilla and eggs and whisk to combine.  Add the butter mixture and the milk mixture to the dry ingredients and stir until just combined.  Add the semisweet chocolate chips and stir.  

Divide the batter evenly among 12 lined muffin cups (or spray the pan with cooking spray).  Bake at 425 for 5 minutes.  Reduce the oven temperature to 375 (do not remove the muffins from the oven) and continue baking for 10 more minutes or until a toothpick inserted in the center comes out clean.  
Cool in the pan for 5 minutes then remove and cool completely on a wire rack.  

12 muffins (216 calories each muffin) according to my calculator on loseit.com

Wedge Salad with Steak and Blue Cheese Dressing

I have this friend, Kara, (I may have mentioned her before!) who LOVES blue cheese dressing.  I mean this girl orders her rueben sandwich without the thousand island, gets two ramekins of blue cheese dressing on the side and slathers that stuff all over her sandwich.  I'm not kidding when I say all the dressing is gone.  G-O-N-E!  Now, another thing she loves is a wedge salad with, surprise, blue cheese dressing!  Well, she is in luck because I decided to create my version of a wedge salad with steak and blue cheese dressing and I took one to her.  What happened next no one knows but I can tell you that she said she had no idea what anyone else in her house ate for dinner that night and she did not care! I hope you like this even half as much as Kara did.  Enjoy!

Wedge Salad with Steak and Blue Cheese Dressing (dressing recipe from skinnytaste.com)

For the salad:


1 head iceberg lettuce, quartered and core removed
4 (4-6 oz.) steaks (I used 6 oz. sirloins), cooked to desired doneness
1 large (6-8") red beet, cut in 1" pieces (or 3-4 smaller beets)
2 t. extra virgin olive oil, divided
Salt and pepper
1 pint cherry or grape tomatoes 
4 T. whole pecans, toasted 
4 slices thick cut bacon, diced and cooked 
4 T. crumbled blue cheese

For the dressing:

1/2 c. crumbled blue cheese
6 oz. nonfat Greek yogurt
1 T. light mayonnaise
1 T. lemon juice
1 T. white wine vinegar
1/8 t. garlic powder
Salt and pepper, to taste

Place iceberg lettuce quarters on each of four dinner plates.  Slice the steak and place alongside the lettuce.  On a baking sheet in a 375 oven roast the beets tossed with 1 t. extra virgin olive oil and a sprinkle of salt and pepper for about 20-30 minutes until they are soft but not falling apart.   On a separate baking sheet roast the tomatoes tossed with 1 t. extra virgin olive oil and a sprinkle of salt and pepper for 12-15 minutes until they begin to burst.  Arrange 1/4 of the beets, 1/4 of the tomatoes and 1 T. pecans on the plate next to the lettuce.  Repeat for remaining plates.  Mix the ingredients for the dressing and distribute evenly among the plates.  Top the salads with the bacon and blue cheese crumbles and serve.  You have now died and gone to blue cheese heaven.  You're welcome!

4 salads (766 calories each) according to my calculator on loseit.com

Quinoa with Roasted Brussels Sprouts and Caramelized Butternut Squash

I have an obsession with quinoa.  I love it any way you want to cook it and this one, in particular, has me giddy!  It IS a little bit of a process but try to make it on a night when you have a main dish in the crock pot or make a super simple main dish like my Delicious Salmon.  I prepped the veggies ahead of time which helps a lot too!  The crunchiness and caramelization of the brussels sprouts with the tender sweetness of the butternut squash is the perfect combination.  I hope you enjoy!

Quinoa with Roasted Brussels Sprouts and Caramelized Butternut Squash (adapted from iowagirleats.com)

1 c. quinoa
2 c. vegetable broth
9 oz. brussels sprouts, thinly sliced (I used the slicing blade in my food processor)
1 T. extra virgin olive oil
1/2 t. garlic powder
1/4 t. black pepper
1/2 t. salt
1 T. unsalted butter
2 c. (1/2" cubed) butternut squash
1 1/2 T. brown sugar
1/3 c. grated Parmesan cheese
2 T. sunflower seeds

Place quinoa and vegetable broth in a medium saucepan over high heat and bring to a boil.  Reduce the heat to medium low and simmer, stirring occasionally, until tender, about 15 minutes.  Fluff with a fork and set aside.

Meanwhile, preheat the oven to 375 and line a baking sheet with foil.  Add the brussels sprouts, olive oil, garlic powder, pepper and salt to the baking sheet and toss to combine.  Spread evenly and roast for 15 minutes or until golden brown.

Melt the butter in a medium skillet over medium high heat and add the butternut squash and brown sugar.  Saute, stirring occasionally, until tender, about 10-15 minutes.

Combine the quinoa, brussels sprouts, butternut squash, Parmesan cheese and sunflower seeds in a large bowl and toss to combine.  Serve immediately.

Makes 6 side dish servings (223 calories each serving) according to my calculator on loseit.com

Crock Pot Pernil

I don't think I could survive life without my slow cooker.  In the grand scheme of things it is probably my most loved inanimate object.  And why wouldn't it be?  I mean, you throw in some ingredients, turn it on, walk away and when you come back the ingredients are turned into a delicious meal!  Boo-yah!  Well, today I have an extremely versatile recipe for you.  Pernil.  One little word which is Puerto Rican for DELICIOUS!  I'm kidding.  Only not.  This is delicious and pernil is Puerto Rican.  Anyway, I served this pork as is with a side of Fiesta Lime Rice and some avocado slices but you could do any number of things with this pork.  Tacos, enchiladas, tostadas, burritos, sandwiches, salads, etc.  Once you taste it you will see the versatility of it.  Put it together the night before and allow the meat to marinate and it will be even better.  Enjoy!

Crock Pot Pernil (adapted from skinnytaste.com)

2 lb. pork loin roast, trimmed of all fat

5 garlic cloves, smashed

2 t. salt

1/4 t. dried oregano

1 1/2 t. cumin

1/8 t. black pepper

1/4 c. orange juice

Juice of 2 limes

Place the pork roast in a 4 or 6 quart slow cooker that has been sprayed with cooking spray.  Add the remaining ingredients and cook on low for 6-8 hours or on high for 4-6 hours.  Shred with two forks and serve.  

6 servings (200 calories each serving) according to my calculator on loseit.com

Blueberry Buckle

Hi there again Shel's Kitchen fans!  It's Coco, oh sorry, Cori!  Shel has so graciously asked me to guest post again for her and I'm so grateful!!  Today I've got another FAN-tastic recipe for you.  It can be made as a dessert or even a breakfast cake (I promise, it's not too sweet)!  I would like to introduce you to the Blueberry Buckle!!  YUM-O!  Now you might know what a buckle is, but for the rest of us I'll inform you!  A buckle is a cross between a cobbler and a coffee cake with a fruit to cake ratio of 75% fruit (in this case, blueberries) to 25% cake!!  Hello!!  That ratio should speak for itself!  I will add a side note that the original recipe called for all purpose flour, but I wanted my son (who is gluten free) to be able to eat it so I subbed gluten free flour.  You should feel free to use all purpose or white whole wheat if that's what you have around.  Thanks again for having me over and I hope we can chat about food again soon!  

Blueberry Buckle (adapted from laurassweetspot.com)

For the streusel topping:

1/2 c. gluten free flour (can use all purpose or white whole wheat as well)

1/3 c. packed light brown sugar

2 T. white sugar

1/4 t. cinnamon

1/8 t. salt

4 T. unsalted butter, cut into 8 pieces and softened

For the cake:

1 1/2 c. gluten free flour (can use all purpose or white whole wheat as well)

1 1/2 t. baking powder

10 T. unsalted butter, softened

2/3 c. white sugar

1/2 t. salt

1/2 t. grated lemon zest

1 1/2 t. vanilla extract

2 large eggs at room temperature

20 oz. (4 cups) blueberries

For the streusel topping:

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer) combine flour, brown sugar, white sugar, cinnamon and salt on low speed until combined and no large brown sugar clumps remain, about 45 seconds.  Add butter; beat on low until mixture resembles wet sand and no large butter pieces remain about 2 1/2 minutes.  Transfer to another bowl (you will use the mixer to mix up the cake too) and set aside.

For the cake:

Preheat the oven to 350 and grease and flour a 9" cake pan.  Whisk flour and baking powder together in a bowl and set aside.  Using the stand mixer with the paddle beat butter, sugar, salt and zest on medium speed until light and fluffy, about 3 minutes.  Scrape down the bowl and beat in vanilla until combined, about 30 seconds.  Add eggs one at a time and beat until fully incorporated.  With the mixer on low speed gradually add the flour mixture and beat until the flour is fully combined.  Scrape down the sides of the bowl and mix in any remaining flour.  Gently fold in blueberries until fully incorporated.  

Transfer the batter to the prepared pan, spreading it smoothly and evenly to the edges of the pan.  Squeeze a portion of the streusel topping in your hand to form a large clump; break up the clump with your fingers and sprinkle evenly over the batter.  Repeat with remaining streusel topping.  Bake until the cake is a deep golden brown and a toothpick comes out clean, about 55 minutes.  Transfer to a wire rack and let cool.

8 servings (464 calories each serving) according to my calculator on loseit.com