Wednesday, July 1, 2015

Bobby Flay's Mesa Grill Steak Sauce

This was a really delicious, different steak sauce.  The boys didn't love it, but Aaron and I did.  Aaron gave it a perfect 10, I gave it a 9, and Owen and Noah gave it a 7.  I found this recipe in Bobby Flay's Mesa Grill cookbook, and each 1 T serving was about 37 calories.  Here's what I did, which is just a little different from the original recipe:

1 c ketchup
1/2 c horseradish sauce
3 T honey
1 T Dijon mustard
1 T grainy garlic mustard
2 T maple syrup
2 t Worcestershire sauce
2 T ancho chile powder
salt and pepper to taste

Mix it all together, and refrigerate at least one hour before serving.

Monday, June 29, 2015

Peabody's Nutella Truffle Brownie Cookie

Here is where I found this great, easy recipe, and I followed it almost exactly.  Noah gave it a perfect 10, and Owen and I gave them a 9.  Jonah likes them too, and since they are so easy they are a fun thing to make with kids.  The calories for 27 cookies was about 157, but I used way less of the Nutella mixture, so they are an approximate.  I calculated for 1/2 c Nutella and 1/2 c powdered sugar, so try it using those amounts first.  These are great, try them soon :).

Friday, June 26, 2015

Bobby Flay's Milk Chocolate Peanut Butter Creme Brulee

This is another of Bobby Flay's desserts from his Mesa Grill cookbook, and although I like the other creme brulee better, this one is so different and delicious.  We all wished this were a little more chocolate and a little less peanut butter, but the texture was great, and it was fun to do something different.  This made 8 servings, and each serving was 610 calories.  We gave this an 8.  Here's what to do:

3 c heavy cream
1/2 c whole milk
1/2 c peanuts, toasted
1/2 c sugar
3 1/2 oz milk chocolate, chopped small
1/4 c smooth peanut butter
7 large egg yolks
pinch of salt
1/2 c sugar for bruleeing

Bring the milk and cream to a simmer over medium heat, remove from the heat and stir in the peanuts.  Let sit, covered, for at least 1 hour in the refrigerator.  Strain the mixture, then return the cream to the heat.
Preheat the oven to 350.
Add 1/4 c of sugar to the cream, bring it to simmering again, make sure the sugar is completely dissolved, then add in the peanut butter and chocolate.
While doing this, beat the eggs and 1/4 c sugar until thick and pale in color.  Slowly whisk in the hot cream mixture.  Strain the mixture, then ladle the mixture into the 8 ramekins.  Place them in a baking dish and pour water into the baking dish so it reaches halfway up the ramekins.  Bake for 40-45 minutes, then cool and refrigerate.  When ready to serve, brulee the remaining sugar over the custards, either with a torch or under the broiler.  Serve.

Wednesday, June 24, 2015

Bobby Flay's Hummus and Zucchini Quesadillas

We really enjoyed this, as you can see from my messy baby :).  Having the hummus and the bean relish made for a different kind of quesadilla, and it is always fun to have something different around here.  Plus, we really like hummus.  We found this recipe in Bobby Flay's Mesa Grill cookbook, and each quesadilla was 621 calories.  Noah and I gave this a 9, and Owen and Aaron gave it an 8.  Here's what to do:


1 can chickpeas drained and rinsed
6 cloves garlic
1/2 t ancho chili powder
2 T fresh lemon juice
2 T tahini
2 T olive oil
3 T cilantro
salt and pepper


6 flour tortillas
6 oz cheddar cheese
1/2 c shredded zucchini
8 oz goat cheese
salt and pepper
Dipping Sauce or Relish to serve

Combine all the hummus ingredients in a food processor, and combine well, adding water if needed.  Refrigerate until ready to use.

Spread hummus on three of the tortillas, spread the goat cheese, the cheddar and the zucchini among all the three tortillas, then season to taste, then top with the second tortilla.  Cook in the oven or on the stove top until the cheeses are melted and the tortillas are crispy.  Serve with dip or relish of choice.

Monday, June 22, 2015

Our Best Bites' Sweet Chili Chicken with Pineapple Salsa

Here is a fun recipe that is easy to put together, and great for the summertime, especially if you like sweet with meat, like my Aaron does.  This really hit the spot with him, he loved it, and gave it a 9, while Owen and Noah gave it an 8, and I gave it a 6, because I don't like the sweet meat thing :).  Anyway, this comes together quickly, especially when I have Aaron around to cut up the pineapple for me :).  Each serving was 236 calorie for the five of us, and here's what I did:

1 lime, juiced
1 1/2 t curry powder
2 t vegetable oil
1 lb chicken tenders
salt and pepper

1 1/2 c diced pineapple
1/4 red onion, thinly sliced
1 avocado, diced
1 T fresh lime juice
3 T cilantro

3 T sweet chili sauce
1 T honey
1 1/2 t soy sauce
1 T warm water

Marinate the chicken with the lime, curry, vegetable oil and salt and pepper for about 4 hours.  Broil the chicken, about 4 minutes per side, checking internal temperature to ensure doneness.

Mix together the salsa ingredients and serve with the chicken.

Mix together the sauce ingredients and serve with the chicken.

Friday, June 19, 2015

Bobby Flay's Crab Salad

So we are finally coming near to the end of my Bobby Flay marathon :), and Noah and I are going to maybe try to develop some recipes together, we'll see how it goes ;).  Today's salad was super delicious, it received a 9 from Aaron, Noah and me, and Owen gave it a 7.  Each serving was 428 calories the way I made it, and I found this recipe in Bar Americain cookbook.  Here's what to do:

3/4 c mayonnaise
2 T red wine vinegar
2 T paprika
1/8 t cayenne
salt and pepper
24 oz crab (Krab) meat
1 avocado, diced
1/2 c pitted Kalamata olives, chopped
1 c cherry tomatoes, chopped
1/4 c green onions, chopped
1 bag arugula

1/4 t lemon zest
2 T lemon juice
1 T orange juice
1 T mayonnaise
1 heaping t whole grain garlic mustard
1 t honey
salt and pepper
1/4 c olive oil

Mix the dressing ingredients together, whisking in the olive oil slowly to the rest of the ingredients to emulsify properly.  Salt and pepper to taste.  Set aside, or refrigerate to use later.

Mix the Mayonnaise, vinegar, paprika, cayenne, salt and pepper together, then add in the Krab.  This can be made ahead.  When ready to serve, add in the avocado, olives, tomatoes, and green onions. Salt and pepper to taste.  Toss the arugula with the dressing, then top with the crab mixture.

Wednesday, June 17, 2015

Bobby Flay's Kentucky Hot Brown

I love me some hot sandwiches, and especially open faced ones, because I have never been a huge fan of traditional sandwiches.  Cold cuts just don't do it for me :).  Anyway, this hot sandwich from Bobby Flay was so delicious, and I loved the cheese sauce with the chicken and bacon.  I changed the recipe to fit our needs a little bit, so it isn't a traditional Kentucky Hot Brown, but try it anyway, it's great.  Each sandwich was 519 for 8 servings, and Owen and Aaron gave this a 7, I gave it a 9, and Noah gave it a perfect 10.  Here's what I did:

around 2 lbs chicken breast tenders well seasoned and cooked
2 c whole milk
2 T butter
2 T flour
1/2 lb sharp cheddar cheese, grated
1/4 c Parmesan cheese, grated

4 eggs, beaten
1 1/2 c whole milk
salt and pepper
8 slices bread
2 tomatoes, sliced
1/2 c cheddar cheese, grated
1/2 c Parmesan cheese, grated
8 slices bacon, cooked
Parsley to garnish

Cook the chicken as desired, I used my crockpot :).  Melt the butter in a large pot, and add the flour.  Whisk the milk into the roux, and cook until thickened.  Add in the cheeses and stir until melted and combined well, then season to taste.  Set aside.
Heat a griddle over medium heat.  Beat together the milk, eggs, and salt and pepper.  Dip the bread slices into the mixture, and coat on both sides.  Cook until well browned on both sides.
Preheat the broiler, then spray a pan with cooking spray, place your tomato slices on the tray, and salt and pepper the tomatoes.  Broil them, and flip half way through your broil time, about 2 minutes through.  Serve the sandwich with one slice of bread, some chicken, some cheese sauce, more cheese, a slice of bacon, tomatoes, and parsley.  Eat and enjoy :).