Baileys Panna Cotta shots!

I did not make these, so I'll put that out there right away.

I DID, however, eat a LARGE amount of these.  They are heavenly!  Thank you to Jessa for the contribution to our pool party, and for the recipe, found below.  :)

Bailey’s Panna Cotta Jello Shots

Gather the following ingredients:

3 packs Unflavored Gelatin

2 cups Heavy Cream

½ cup Brown Sugar

1 cup Bailey’s

½ cup Vodka

½ cups buttermilk

1 tsp Vanilla Extract

1 lb 72% or lighter chocolate

Canola Oil

Gather the following equipment:

Small saucepan

Large saucepan

Lg mixing bowl

Whisk

Silicone Spat

8x8x2 baking dish or similar size

Sharp knife

Cutting Board

Baking sheet

Wax paper or parchment

Begin by mixing the gelatin with ½ cup cold water to let it soen.

Mix your vodka and baileys together and set in freezer to chill quickly.

Pour cream into saucepan and put over high heat until bubbles form around the edge. Reduce

heat to medium, whisk in gelatin until dissolved. Now mix in sugar with silicone spat until

completely dissolved.

Pour cream mixture into large mixing bowl. Add vanilla & buttermilk, stir together. Now add

chilled bailey’s & vodka mixture. Stir well. Pour into baking dish and let set in refrigerator for

about two hours, just until firm and set. Once set, cut into bite size, about 1 oz ish, pieces. Set

pieces slightly apart on wax or parchment paper lined baking sheet. Set in freezer while

prepping chocolate.

Chop chocolate into small chunks. Fill large saucepan with about an inch of water. Bring to boil

over high heat, then reduce to medium low. Set a clean, metal bowl on top of saucepan - you

now have a double boiler. Add chocolate and 3 tbsps of canola oil to the mixing bowl. Stir with

silicone spat just until all chocolate is melted - remove from heat once its all melted.

Remove baking sheet from freezer. Pour melted chocolate over panna cotta shots to cover. Place

in fridge for just a few minutes to set chocolate. Once set, use a small pairing knife to cut bites

out and peel of paper, serve to friends.

Baked chicken and spinach flautas:

I cut mine in half because I was bringing them to a party:

These are awesome!

They are truly easy to do, and can be made even healthier by using low-fat cheese and whole wheat tortillas.

I would highly recommend going the rotisserie chicken route, as it seems to save on time, money, and energy.  One chicken makes a good double/triple batch, although I would X3 or X4 the spinach for sure.  

Spinach cooks down SO much that X3 is at least 3 bags, X4 is 4 bags, etc.  Love it.  :)

Go.  

Right now.

Make these.  

And don't skimp on any of the spices!  Just be sure to wash your hands after cutting those jalapenos! :)

Baked Chicken and Spinach Flautas

Yields 10 flautas
Prep Time: 15 minutes; Total Time: 45 minutes

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. 

To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. 

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Each flauta has approx. 180 calories, 9 grams fat, 6 grams carbs, 1 gram fiber, 18 grams protein

Source:  http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/

Fruit baked oatmeal...breakfast of champions!

I had this years ago, when I went to visit my friend Angie up in Bemidji, and I knew it would fast become part of my everyday life.  It totally did.  In fact, when I make a batch I often eat it for the next seven days straight!  It keeps so well in the fridge, and I love being able to pop it in the microwave and have a fruit and baked oatmeal breakfast in seconds flat.

Recipe:
1/2 C oil (I use coconut oil, which gives it a strong coconut flavor unless you use refined coconut oil, or canola oil)
3 C gluten free old fashioned oatmeal
2 eggs
1 tsp vanilla
1/2 C sugar
1 banana
1 C coconut milk
1/2 tsp salt
1+ C chopped fruit (mixed berries are awesome)
1/2 C chocolate chips, if you're feeling naughty...

Directions:
1.  Preheat oven to 350.
2. Mix everything together.
3.  Pour in a 7X8 square baking pan.
4.  Bake for 1 hour.
5.  Enjoy!
6.  (You can cut up the pan into 8 long squares, eat one, and save the rest in the fridge.  It keeps beautifully!)

Chicken Tikka Masala!

I adore Indian food, and so when my cousin Scott posted this video on FB the other day, I knew I had to make it.  It's a 3 minute video of Gordon Ramsey making chicken tikka masala.  I didn't have the garam masala on hand, so I ordered that from Amazon and then fudged a little bit...I didn't buy fresh coriander, I just used the ground stuff, and I used some curry powder instead of two fresh curry leaves.  It was pretty darn easy, and FAST!  I would say the sauce was done in 15 minutes, flat!  

Then I pan fried some chicken in salt, pepper, and some extra tumeric...and presto!  Dinner, served over rice.  Love it.

Quinoa taco pie!

This recipe, from here: http://www.damyhealth.com/2012/05/quinoa-taco-bites/ , is originally titled "Quinoa taco bites."  But I was feeling lazy, so I just put it all in one big dish.  :)  I also made a lot of substitutions:  

 Original Recipe:

Prep time: 10 Minutes – Cook time: 40 Minutes – Total time: 50 Minutes
Yield: Makes 24 Taco Bites

Ingredients:

• 2 Cups Cooked Quinoa
• 1/4 Cup Egg Whites
• 1 Cup Chopped Cauliflower (You can also use zucchini, carrots or any other shredded vegetable)
• 1/2 Cup Drained 1% Cottage Cheese (or Dry Curd)
• 1/8 Cup Chopped Onion
• 1/4 Tsp Garlic Salt
• 1 Tsp Taco Spice
• 1/2 Cup Daiya Vegan Cheese (or you can use Hard Cheddar Cheese or Parmesan Cheese)
• 1 Tbsp Frank’s Red Hot Sauce
• 1/8 Cup Salsa
• 1 Small Firm Avocado (Diced)

Directions:

1. Pre-heat oven to 350 F. Spray mini muffin tin with a healthy, non-stick cooking spray.
2. Place egg whites, cauliflower, cottage cheese, onion, taco spice and hot sauce into your food processor and blend until smooth.
3. Remove and place in a bowl. Add in the avocado, salsa, cheese and quinoa.
4. Mix ingredients gently and completely.
5. Scoop ingredients into your mini muffin tin and pat down evenly.
6. Place in the oven for 40-45 minutes (until bites are golden brown).
7. Remove from oven and let set in the muffin tin before removing for 10 minutes.
8. To remove – gently take a butter knife around the edges of your bites to release them from your tin.
9. Serve and enjoy!

My Substitutions:
1.  I just eyeballed the quinoa because I had a bunch leftover (cilantro lime quinoa) from my cilantro lime and blackened chicken.
2.  I didn't use cauliflower.  I used a bunch of random veggies:  green pepper, onions, a tomato, etc.
3.  I didn't use cottage cheese.  I used 1/2 a can or so of pumpkin puree.  I know, it sounds weird, but it worked well as a dairy free substitute.  It sort of absorbs the flavor of anything you put in with it.
4.  I cooked some chicken in taco powder and put that in, in little chunks.
5.  I added about a cup, or more, of black beans.
6.  I didn't do the avocado.

Phew!  I know, I know...but it really is close to the original recipe, I think.  And it worked very well!  It was tasty, very healthy, and a great way to use up my leftover quinoa!  Bam.  :)

~Lisa