Bacon Wrapped Jalapenos

OK, so let me preface this as I should have made jalapenos but my husband grabbed a batch of chilis not jalapenos and I never bothered to look at the label. So although I did spend a decent amount of time on them and they look delicious.... they are HOT! And I mean I might die hot. Dave had a few and it didn't hit him til later and he had to have ice cream to cool down his mouth. And I stupidly rubbed my eye and burned it from touching the chili. Oh and it somehow got on my rings and now my ring finger is burned.... but I digress. Here's a picture. My caution to you all is: Do NOT try this at home. Be smart and read the package and make sure you are using jalapenos NOT CHILIS!!!

Shrimp Pad Thai

My brother came over for dinner last night and shrimp pad thai was on the menu! He was the cook on this one so I don't really know how much or what he used. I just know it was delicious. Here's what I know was in it:
















Raw shrimp (sauteed in our wok for about 2-3 mins)
Broccoli, one bunch
Red pepper, 1/2, julienned
Onion (about 1/4 of a vidalia)
Scallions (probably 3, chopped)
eggs (2 scrambled)
Rice noodles (3/4 of a package)
Pad thai sauce (PB, soy sauce, rice vinegar, brown sugar, and whatever else)

I'm really just blogging about this because it was a great dinner after an hour of tennis. The perfect amount of carbs, veggies, and protein. I would add some tofu to it next time for a little more protein but it really filled us up.

California Pasta Toss

I found the original recipe on a fellow What's Cooking blog and I love it. I am a big fan of artichokes and asparagus and this one has both. I did make some changes to it but kudos to Ashlee for giving me this great idea for dinner. I submitted this to Joelen's Culinary Adventures
to participate in her Blogging Event for California inspired dishes.

3/4 lb. whole wheat spaghetti
1/2 lb. chicken, cubed and cooked (mine were rubbed with a lemon dill spice combo)

1 lb. asparagus spears, trimmed

1 14 oz. can artichoke hearts in water, chopped

2 tbsp. sun dried tomatoes, minced

1/2 c. water

freshly grated Asiago cheese
red pepper flakes

White Wine - Sun Dried Tomato Pesto:

1 large bunch basil leaves (about 30-40)

10 sun dried tomatoes

1/2 c. white wine
1 tbsp. I Can't Believe it's Not Butter Light
1/2 cup chicken broth
1/4 cup parm cheese
1/2 cup low fat ricotta cheese

2 tbsp. EVOO

Salt and Pepper

Prepare pesto sauce, blend all ingredients until well incorporated. Set aside. Cook spaghetti according to the directions. Cook the cubed chicken until no longer pink. Add to the chicken, the artichokes, asparagus, sundried tomatoes, and pesto. Cook approximately 5 minutes or until the asparagus is tender.

Top the pasta with the chicken/pesto blend. Top with the Asiago cheese and red pepper flakes and ENJOY!

Mmmm. Fruit Salad.

So simple, I sometimes forget to make it but since we got lots of yummy fruit at the farmer's market, I finally remembered.... Fruit Salad! Slice strawberries, grapes, blueberries, bananas (2) and sliced kiwis (2) and a little sugar mixed in, I can't wait to top this with a little Cool Whip Light and have it for dessert. I love the fruits of summer!

June/July Recipe Exchange: Bahama Mamas!

This is my first time participating in the What's Cooking recipe exchange and I am so excited. I hope I did my recipe justice. I was assigned Bahama Mamas from hornedfroggy (Jessica) and lucky for my family I did them on a night where we could all drink one. . I did reduce the ice by about half... because my blender wouldn't hold all that and we're big drinkers.I am not personally a sweet drinking kind of lady so I had one large glass and that was enough. It was very tasty. My sister and sisters-in-law also tried it out and I made a virgin version for my step-daughter. It worked out for everyone!

1/2 cup light rum
1/2 cup Malibu or Parrot Bay Coconut Rum
1/2 cup grenadine syrup
1 cup Dole orange/pineapple/banana juic
8 cups crushed ice (I used about 4 cups of crushed ice)
















Here are some pictures from our fun Bahama Mama night.  
Some relatives may have shown up in some and I'm too lazy
to edit.  Sorry!

My husband really liked these. He had 3! (I think)

Broccoli, Turkey Bacon & Cheese Quiche

I love quiches. They are so easy and you can pretty much put anything in it and not go wrong. And it can be a healthy meal if done right, which I try to do most of the time. Here's mine and DH's dinner from tonight. We always have fun making it together and of course, eating it together. It also makes for a great breakfast with the leftovers.

















1 premade pie crust (we use Pillsbury, the store brand ones seem to fall apart on me)
2 eggs
4 egg whites
1/4 cup fat free half and half
salt & pepper to taste
4 slices of cooked turkey bacon
1/2 bunch of broccoli chopped
1/4 cup chopped scallions
1/2 cup shredded Italian cheese mix, light version
a few shavings of Asiago cheese (I didn't measure, I just used the microplane, probably was 1/4 cup)

Preheat the oven to 375.
Whisk together the eggs and salt & pepper and set aside. Place the pie crust in a pie plate coated with nonstick spray.
Place the broccoli, scallions and turkey bacon in the pie crust. Top with the egg mixture, followed by the cheeses.
Cook for approximately 20 minutes or until a knife inserted into the middle comes out clean.

Just Back From Vacation

In lovely Rhode Island with my best friends and husband and stepdaughter. It was a great week away. I promise to cook soon and I have to anyway, my What's Cooking Round Up is due! Here's some pretty pictures of RI to keep you happy til I can post.

Chile Rellenos Casserole

I found this one in my newest Cooking Light cookbook. I think it was a pretty good recipe although because of the long time it takes in the oven, I don't think I'll be adding it to the rotation. But if you are looking for an almost carb-less Mexican recipe this was pretty darn good. BTW, no picture... it looked gross!

1 lb ground turkey
1 cup chopped shallots
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 cup (4 ounces) preshredded light Monterey Jack cheese
1 cup corn, drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites

Cook turkey and shallot in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.

Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.

Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.