Sunday, February 11, 2018

Overnight Oatmeal


I know I am like 4 years late to this overnight oatmeal party, but hey better late than never!

I never ate oatmeal growing up, something about it being all warm and squishy never really floated my boat. But as I have gotten older my tastes have matured and I decided to give them a try.


I really like the concept of being able to prep the oats the night before. I do not have much time in the morning so cooking oats wasn’t going to be an option. Plus, I tend to like colder things early in the morning, not warm. Is that weird?


Anyway, I have tried a few varieties over the last couple weeks and so far, I have loved them all! Took me a few tries to get my milk ratio right, I figured out I like them a little on the wet side not too thick.

But now that I have my base recipe down, the add ins are the fun part!

What you need,

For the Basic Overnight Oat recipe,

½ cup old fashioned oats (don’t use the quick oats here, they get too soggy!)

½ cup milk (I always use 1% because it is what we have in the house.)

1 heaping tablespoon of vanilla Greek yogurt (optional but I really like the added creaminess!)

1 tbsp. honey

Combine all the ingredients in a medium mason jar and stir to combine.

Now you could stop there and just eat them like that… or you can add in all the fun things!

Today I had what I think is my favorite,

Peanut Butter Banana,

Just add in one small banana sliced, 1 tablespoon of peanut butter (whatever kind you like, mine happens to be Jif!), and 1 tablespoon of mini chocolate chips, cause why not!

Stir into the base recipe and stash in the fridge!

SO SO good!

I have also tried,

Apple Raisin,

½ and apple diced, 2 tablespoons of raisins and ½ teaspoon of cinnamon.

Pumpkin Pie,

1 heaping tablespoon of pumpkin puree, ½ teaspoon raisins, ½ teaspoon pumpkin pie spice, ½ tablespoon of brown sugar.

Blueberry Banana,

1 small banana, sliced, ¼ cup blueberries (fresh or frozen), ½ teaspoon of vanilla.


All these variations have been very delicious! I have quite a few more recipes pinned to try, like Carrot Cake, Coconut Pineapple, Mixed Berry, and Cinnamon Roll…. Don’t those all sound amazing!

I find that one jar will last me for 2 breakfasts. I tend not to be a big eater in the morning, so half the jar is usually plenty. I have found that they are very filling, and they have been keeping me fuller longer in the day, which is great!

Are you guys eating Overnight Oats? If you are shout out your favorites flavors! I am dying to try many more!

Oh, and if you are wondering they keep perfectly well in the fridge for 3-4 days easily. I make mine up on Sunday and they are still totally perfect Thursday or Friday!

If you are like me and slow to the overnight oatmeal train, get on it today! You won’t regret it!

Enjoy!



Jen








Sunday, February 4, 2018

Fried Ravioli


I hear there is some BIG football game on today??? I have no interest in that kind of thing, but I do like the food that goes along with big games like these.

Wings, Pizza, Chips & Dip… and these Fried Ravioli!

They are super easy and really tasty.  A little marinara sauce for dipping and you have the perfect big game food!


What you need,

1 pkg. fresh cheese ravioli (or whatever flavor you like)
1½ cup bread crumbs

1½ tbsp. Italian seasoning

½ tsp. fresh cracked black pepper

2 large eggs beaten + 1 tbsp. water

Vegetable oil for frying

¼ cup freshly grated parmesan cheese

1 cup Marinara sauce

Heat the oil to 375 degrees over medium high heat.

Dip each of the ravioli’s in the egg mixture then into the bread crumbs to coat.

Cook the ravioli in batches in the oil for 1½ minutes per side, until brown and crisp. Transfer to a wire rack. Sprinkle the ravioli with the parmesan cheese.

Heat the marinara sauce and use it as a dip for the hot crispy ravioli’s.


I love how crispy these raviolis get and the cheese gets all melty inside! Loved them.

Hope you all have a great game day! May the team you are rooting for win. (I don’t even know who is playing??)

Enjoy!


Jen






Saturday, January 27, 2018

Copy Cat Arby’s Roast Beef & Cheddar Sandwiches

Last week I posted my recipe for curly fries. What better to have with curly fries than a classic Arby’s style Beef & Cheddar Sandwich.

These sandwiches turned out amazing! They tasted even better than the real thing.

They weren’t difficult to make, just a lot of sauces! Which are all very simple to whip up.

Look at all that drippy cheese… SO AMAZING!

What you need,

For the Arby’s Sauce,
½ cup ketchup
½ tsp. brown sugar
½ tsp. worcheshire sauce
½ tsp. Tabasco sauce
¼ tsp. garlic powder
¼ tsp. onion powder
½ tbsp. water

In a small bowl combine all the ingredients until well combined. Let the sauce sit covered in the fridge at least an hour, but overnight is even better to help the flavours meld.

For the Horsey Sauce
½ cup mayo
2 tbsp. sour cream
2 tbsp. white vinegar
1 tbsp. horseradish (if you like more heat you can add up more!)
½ tbsp. Dijon mustard
Pinch of salt
1 tsp. garlic powder
1 tsp. pepper

In a medium bowl stir together all the ingredients until full combined. Let the sauce sit covered in the fridge at least an hour, but overnight is even better to help the flavours meld.

For the Cheese Sauce,
¾ cup Velveeta cheese, cut into cubes
3 tbsp. milk
2 tbsp. cheese whiz
½ tsp. garlic powder
½ tsp. black pepper
In a small pot over medium low heat, stir together the Velveeta, cheese whiz, milk, garlic powder and pepper until melted and smooth.

You will also need,
4 onion rolls
300 grams of deli roast beef, sliced very thin.
You can warm the roast beef up in a covered pan over medium heat or in a bowl in the microwave for about 45 seconds, you just want it a little warm.

To assemble, cut the buns in half. Put a little Arby’s sauce on the top and bottom of each bun. Pile on some roast beef.  Drizzle on some cheese sauce and a little horsey sauce and there you have it, a perfect Arby’s Roast Beef & Cheddar Sandwich!


My mouth is watering just looking at these pictures. It may have taken an hour or so longer and probably $25 more than just hitting the drive thru, but I say it is well worth it to make your own!

I want you to know that all 3 sauces make VERY good dippers for your curly fries also!

Enjoy!

Jen


Sunday, January 21, 2018

Curly Fries


I used my spiralizer again! I am kind of obsessed. Of course, this time it had to be curly fries! 

I pulled out the deep fryer and got to work.
They were easy you just have to plan a bit in advance because the potatoes need to soak awhile in cold water.

I found an Arby’s copy cat recipe and adapted it a bit, it was very tasty, just a very light batter. Which was more of a vessel to hold on the seasonings on the fries than a real batter.

The fries were crisp and delicious!



What you need,

2 large russet potatoes, spiralized
1 ½ cup flour
3 tbsp. paprika
1 tsp. season salt
2 tsp. salt
1 tsp. pepper
1 tsp cayenne
1½ tsp. onion powder
2 tsp. garlic powder
2 cups water
3L vegetable oil for frying

After you have spiralized your potatoes soak them in large bowl of cold water in the fridge for a couple of hours. Cover the bowl with plastic wrap.
Drain the potatoes 30 minutes before frying and let them dry on a clean tea towel.
It is important that the potatoes are really dry.
In a large bowl whisk together the flour, paprika, season salt, salt, pepper, cayenne, onion powder and garlic powder. 
Heat your oil in deep fryer or large heavy bottomed pot to 375 degrees.
Dip the potatoes in the batter and then place them on a wire rack over a sheet pan to drain. You don’t want too much batter on the fries, just a nice light coating.
Let them drain for 10 minutes while your oil heats up.
When you are ready to fry, place half the fries in the pot or fryer and gently move them around with some tongs to prevent sticking. Cook for 5-6 minutes until golden and crisp. 
Drain on another wire rack over another sheet pan.  You can keep the first batch warm in a 250-degree oven while you cook the second batch of fries.



I will be making these again for sure! I want to try a baked version next time, I don’t want to have to use the deep fryer all the time! I mean it was nice, but you know!

I whipped up a copy cat Arby’s Beef & Cheddar sandwich to go with my curly fries and it was amazballs! I will share the recipe next week.

Enjoy!

Jen






Sunday, January 14, 2018

Zucchini Noodles with Tomatoes, Garlic & Basil


I finally got a spiralizer! I have wanted one for a long time but could never really justify buying one. 
But we had a Christmas dinner at work and did a dirty Santa gift exchange, and I stole this lovely little spiralizer from someone else! I love those gift exchanges!

Anyway, I got it home and couldn’t wait to try it, of course zucchini was first up.
The spiralizer worked great! It makes such a satisfying bunch of curly crunchy noodles.
I decided to do something simple with them as my first attempt. 
It turned out amazing!



What you need,

1 medium zucchini, spiralized
1 tbsp. olive oil
3 cups tiny tomatoes, halved
3 cloves garlic, minced
1 tsp. salt
½ tsp. black pepper
¼ tsp. chili flakes
¼ cup fresh basil, chopped
Parmesan cheese for serving
In a medium non-stick sauté pan heat the oil over medium heat. Cook the tomatoes until they start to soften up. Add the garlic and cook for a couple of minutes until fragrant.
Season with salt, pepper and chili flake. Smash a few of the tomatoes to get a sauce thing happening. 
Add the zucchini noodles and cook for 2-3 minutes at most! They don’t take long, and you don’t want them to be soggy.
Stir in the basil and adjust the seasoning if needed.
Top with Parmesan cheese just before serving.
That is, it, that is how easy it is. The whole process took under 20 minutes.  You can even spiralize the zucchini in advance, just put it in a zip top bag with a paper towel. It will be good like that for up to a day.


Now despite this being delicious, it is NOT pasta! It won’t ever be pasta. It is good, don’t get me wrong but it is never going to replace pasta for me. But I can see myself using the spiralizer a lot.
I want to do curly fries next for sure!
Then the possibilities are endless, sweet potato fries, beet salads, cucumber salads, carrots, butternut squash so many pretty spirals!
If you haven’t tried zucchini noodles give them a go! They really are simple and tasty and very healthy!

Enjoy!


Jen