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Oatmeal Energy Bars

Written on August 13, 2013 by Wannabe Chef in Dessert, Snack

These bars were something of a fail, but definitely one worth sharing.

I love granola bars, prepackaged snack—basically anything from the grocery store that calls itself healthy and has too much sugar in it. They’re always delicious and the right portion but usually overpriced. Why not make your own?

Well, these taste much fresher than your typical grocery store splurge and that’s their only flaw. They’re somewhere between a chewy brownie and a granola bar which is a texture that takes some getting used to. Besides that the ingredients are simple and wholesome and full of fiber.

While the chocolate definitely makes this look like a dessert, it’s not that sweet and the texture is more chewy than cakey. It’s a great power snack or something to pack in a lunchbox that’s a little healthier than other desserts.

Oatmeal Energy Bars

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients(Makes 16 squares):

1 1/2 cups all-purpose flour(whole grain or gluten-free are good substitutes)
1 cup rolled oats
3/4 cup peanut butter, separated
1/4 cup oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup water
1/2 cup chocolate chips

Method:

Preheat your oven to 350 degrees.
In a large bowl mix together the flour and the oats.
In a separate bowl, beat together 1/2 of cup peanut butter, oil, brown sugar, vanilla, salt, egg, and water until smooth.
Mix together the dry and wet ingredients until they form a batter.
Lightly oil an 8 x 8 pan and pour the batter in in an even level.
Bake for 30 minutes or until the center has set.
Melt the chocolate chips and remaining 1/4 cup of peanut butter together and mix until they make a ganache.
Pour the chocolate on top of the baked good and spread it out evenly.
Refrigerate for 30 minutes to an hour until the chocolate has set.
Slice into squares before serving.

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7 Favorite Summer Recipes

Written on July 28, 2013 by Wannabe Chef in Recipe Round-Up

Summer is an appetite killer. I can’t be the only one who has a hard time being creative in the kitchen and thinking of perfect flavors to mix for dinner when it’s 90 degrees outside and humid. I’d rather take out the ice cream and call it a night.

Mashed potatoes and gravy aside, there are still plenty of healthy and not so healthy foods you can make with a little forethought that’ll have you hungry even in the Summer. Here are some of my favorites to make when the temperatures climb.

Drinks

Tequila sunrises are a perfect Summer drink with only 3 ingredients and the refreshing taste of orange juice. A less complicated drink means more time having fun outside and socializing.

Appetizers

Firecracker guacamole has a nice spicy kick to wake up your taste buds. And of course it has a fresher taste than store-bought guacamole because it’s all homemade. It’s a winner for hosting a party or bringing to a party.

If you’re grilling, perfect grilled potatoes are the way to go. They’re similar to a thick-cut oven fry but instead get an added smoky flavor from the grill, and a cinch to make while you’re grilling up dinner.

Entrees

Hot or cold, caramelized onion and balsamic vinegar bean salad makes for a tasty dinner with sweet and savory flavors. You can make a big batch on the weekend and have it any night you feel like a home-cooked meal without the effort.

Easy black bean salad is the dish to make if you only have 5 minutes or don’t feel like turning the stove on. It’s a one-pot winner with a slightly spicy kick and and simple ingredients.

Dessert

Chubby hubby cheesecake lives up to all the expectations the Ben & Jerry’s flavor brings. The pretzel crust, peanut butter cream cheese filling, and chocolate ganache are always a hit. It’s a great ice-box dessert recipe to bring to the picnic.

If you’re a fan of s’mores stuck without a campfire, no-bake peanut butter s’mores bars are the perfect fix for a sweet treat. They’re easily portioned, too, so make them for a crowd and watch them fly off the plate.

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Black Bean Mole Sauce

Written on July 25, 2013 by Wannabe Chef in Sauce

Every now and then I find an old recipe on this from a couple of years ago, poorly written with even worse photos. Especially when it’s one I loved I’m always tempted to make it again and give it the recognition it should have.

This recipe’s a one food-processor wonder. The ingredient list is a little long, but all you have to do is throw it together, blend it up, and heat to serve—that’s it. It’s also remarkably creamy and flavorful with a sauce for no fat or animal products in it, so it makes a great, healthy crowd-pleaser.

The finished sauce should be slightly spicy with a cool finish. You can adjust it by adding more or less cayenne and chili powder and as always season it to taste.

Black Bean Mole Sauce

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes about 1 1/4 cups):

1/2 cup black beans, drained and rinsed
2 Tablespoons tomato paste
1 1/2 Tablespoons white vinegar
5 Tablespoons honey
1/4 cup sugar
1 Tablespoon cocoa powder
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/8 teaspoon mustard seed
~1/4 cup water

Method:

Combine all of the ingredients except for the water into a food processor and blend until smooth.
Slowly add the water while blending until the sauce reaches a fluid yet thick consistency.
Heat up before serving. Scoop a generous amount over protein like tofu, tempeh, or chicken.

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How To Make Perfect Home Fries

Written on July 19, 2013 by Wannabe Chef in Side Dish

Well cooked home fries are one of my favorite foods. I always look for them on a menu when I’m out to eat(clearly I only choose very classy places that would serve home fries at 6pm); they beat plain old french fries any day.

Years of cooking these spuds have taught me that home fries are all about two things: Seasoning and cooking time. Salt, herbs, and onions all make for a really taste treat once the flavors are absorbed into the home fries. You also can’t rush perfection. The best way to get a golden, crispy outside and a soft starchy inside is to cook these low and slow, giving each side a chance to sizzle on the bottom of the pan.

You’ll definitely want to double or even triple the recipe if you’re cooking for a crowd because these’ll fly off the plate. Season them to taste as always; you can add any number of herbs and spices to make them spicy, garlicky, or even slightly sweet.

How To Make Perfect Home Fries

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

2 par-cooked medium Russet potatoes*
2 Tablespoons chopped onion
3 Tablespoons olive oil, divided
1/2 teaspoon salt
Couple sprigs of rosemary
1/4 teaspoon pepper

*I usually bake mine for 40 minutes, let them cool, and then keep them in the refrigerator to have on hand whenever I want to make these. You can also par-cook them in the microwave or by boiling them as long as they’re firm enough to slice when done.

Method:

Heat 1 Tablespoon of oil in a frying pan. Add in the onions and sauté them until they become translucent.
Dice the potatoes into small bites, about 1/2-inch squares. Leave the skins on for a rustic look and texture.
Add the potatoes into the pan with the onions along with the remaining 2 Tablespoons of oil and salt.
Cook on medium heat, tossing the pan every couple of minutes to flip the potatoes. Cook for 10-15 minutes until most of the sides look browned and crispy and the oil has been soaked up.
Finish by seasoning with pepper.
Serve hot.

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Reese’s Lover’s Bark

Written on July 16, 2013 by Wannabe Chef in Dessert

Reese’s Lover’s Bark Whole

This is it.

If I stopped blogging tomorrow and this was the last recipe I ever posted, I’d be more than happy with that.

It’s no secret I’m a Reese’s lover. This bark was bound to happen. And it’s one of my favorites—Scratch that. It is my favorite.

The sweet Reese’s pieces, dark chocolate, and smooth peanut butter cups go perfectly with a little crunch from the Reese’s puffs. You’d be hard-pressed to be disappointed with a bite of this bark.

You can use regular-sized Reese’s cups, Reese’s fun-sized candies, or even Reese’s miniatures for the peanut butter cups—whichever you have on hand.

Reese’s is in no way affiliated with this blog post; I’m just a lover.

Reese’s Lover’s Bark

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 16-20 servings):

12oz milk or dark chocolate chips
1/2 cup Reese’s Pieces
1/2 cup chopped Reese’s cups
1/2 cup Reese’s Puffs

Method:

In a microwave safe bowl, melt the chocolate chips until they are smooth and liquid.
Spread the chocolate out into a thin layer on a non-stick surface such as wax paper.
One at a time or all together, sprinkle the Reese’s toppings evenly over the melted chocolate.
Gently press the toppings into the chocolate to make sure as many as possible stick into the bark.
Refrigerate for 20-30 minutes until the chocolate is cold and set.
Break the bark into pieces with a knife or your hands while still cold. Keep refrigerated until ready to eat.

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Easy Broccoli Frittata

Written on July 12, 2013 by Wannabe Chef in Breakfast, Entree

On an average day I eat more eggs than anybody I know. I wish they were always this intricately flavored and delicious but more often than not they’re just scrambled. But once in a while—once in a while it’s refreshing to put time and thought into the simple egg and make something with a little more wow-factor for yourself or others.

The broccoli and herbs help to flavor the eggs and give a bit of texture, since frittatas don’t have a crust like quiches to give them a little crunch. This recipe is called easy because you can put it in the oven and forget about it until dinner. You can also make it at night and have it reheated the next morning for breakfast. It’s just easy and easy to love.

I didn’t add any cheese to mine but it would definitely boost the flavor. If you’re thinking about it, I’d recommend 4oz of a sharp cheddar grated finely and added into the batter before baking. Otherwise if you’re making this for a crowd you can leave the cheese out and have some freshly grated cheese to serve on the side.

Easy Broccoli Frittata

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 4-6 servings):

1 dozen eggs
1 1/2 cups steamed broccoli
1/4 cup + 1 Tablespoon milk(eyeball it)
1 Tablespoon herb mix(use whichever’s your favorite)
1/2 teaspoon onion powder
1/2 teaspoon salt(reduce if using cheese)
1/4 teaspoon garlic powder(optional)
4oz sharp cheddar(optional)
Butter for greasing

Method:

Preheat your oven to 350 degrees.
Crack all of the eggs into a large bowl making sure not to get any shells into the batter.
Add in the milk, herbs, seasonings and cheese if using and whisk until the eggs are a pale yellow.
Grease an 8-inch baking pan on the bottom and around the sides.
Pour the egg batter into the baking pan.
Add the steamed broccoli evenly around the pan and gently press it into the batter with a fork to cover the tops of the florets.
Bake for 40-50 minutes until the sides turn golden brown and the center is firm. Remove from the oven and let stand at room temperature for about 10 minutes to cool before serving.

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Lunch Box Trail Mix

Written on July 7, 2013 by Wannabe Chef in Snack

I’m a conservative when it comes to trail mix politics. I won’t go near one at the store if it has dried pineapples or brazil nuts; I would say that even pumpkin seeds are pushing it for me. The best trail mix is the simple kind you grew up with.

This is a classic mix with a few different nuts, chocolate M&Ms and of course lots of peanuts. My 5-year old self would probably pick out the chocolate first and leave the raisins behind but I’ve come to appreciate them more and more.

Pay attention to whether the nuts you use are salted or unsalted. I’d recommend only using salted peanuts and unsalted cashews and almonds for the best flavor. Roasted nuts are more traditional but use whichever you think have the best flavor.

Lunch Box Trail Mix

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 5 cups or 20 servings):

1 1/2 cups roasted salted peanuts
1 1/2 cups whole almonds
1 cup whole cashews
1 cup M&Ms
1 cup Raisins

Method:

Combine all of the ingredients in a large bowl and mix well.
Store in an airtight container and keep in a cool place when not eating.

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Vegetarian Grilling

Written on June 2, 2013 by Wannabe Chef in Entree

Italian Tofu & Bell Pepper Skewers

Prep time: 2 hours

Cook time: 15 minutes

Ingredients(Serves 3-4):

1 block extra-firm tofu, pressed
4 bell peppers, seeded
1/3 cup olive oil
1/4 cup balsamic vinegar
1 1/2 Tablespoons sugar
1/2 teaspoon salt
1 teaspoon Italian seasoning blend
Grilling skewers

Method:

Dice the tofu and peppers into 1-inch squares.
In a Ziploc bag, mix together the rest of the ingredients.
Toss the tofu and bell peppers with the marinade in the bag and let it rest for 2-4 hours.
Preheat your grill to around 400 degrees.
Put the ingredients on the grilling skewers.
Grill for 10-15 minutes, turning the skewer sticks every few minutes to a different side.
Remove from the grill. Serve hot.

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Spiked Thai Iced Tea

Written on May 30, 2013 by Wannabe Chef in Drink

This food blogger has unfortunately not done much cooking lately; I’ve been busy. I’m starting to get back into the swing of things after a lot of moving and unpacking and can finally get back into the kitchen.

A friend of mine has been looking for Summer drink recipes and it didn’t take much convincing for me to try something new. My last night in Providence we ate at a Thai restaurant and one of my friends took home a Thai iced tea. It was sweet, creamy and a little spicy—perfectly suited for a little bit of rum and something fairly easy to make at home.

Like any drink recipe you should taste as you go along and add less or more to suit your palate. The amounts listed below are more or less suggestions. I tried this with Bacardi but I think it would be terrific with a coconut or similarly flavored rum.

Spiked Thai Iced Tea

Prep time: 1 hour

Cook time: 10 minutes

Ingredients:

5 black tea bags*
3 1/2 cups water, divided
1 cup sweetened condensed milk
1/2 cup rum or coconut rum
Ice
Mint to garnish

*For a more authentic flavor used spiced Thai tea bags, which are black tea with anise, vanilla, and cardamom. They are available online and at some specialty stores.

Method:

Bring 2 1/2 cups of water to a boil in a small pot.
Remove the boiling water from the heat and add in the tea bags. Let the tea rest for 30 minute to an hour to cool down to room temperature.
Remove the tea bags and add the remaining water.
Fill 4 glasses 3/4 of the way up with ice.
Pour a shot of rum into each of the glasses.
Fill the glasses 3/4 of the way up with the tea.
Add 1/4 cup of sweetened condensed milk to each glass and stir well.
Garnish with mint if desired.

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Red, White and Blue Stuffed Strawberries

Written on May 24, 2013 by Wannabe Chef in Dessert

When you’re a food blogger, you constantly have to choose between making and blogging a holiday recipe a week in advanced and looking crazy celebrating all by yourself or making a recipe for the actual holiday and posting it a few days later late to the game. Usually I choose the latter but this time I happen to be early to the party; here’s a red, white, and blue recipe a month and a half before July 4th for you.

The Nutella cheesecake strawberries I made last month were a huge hit with my friends. I got asked to make them again but I always like trying something new. Instead of Nutella, these strawberries are filled with white chocolate cream cheese. At times I think I like white chocolate more than dark, and this is one of those times. It goes perfectly with the sweet berries.

Every time I make these stuffed strawberries, the first half come out looking sloppy and the second half look fine. You just have to get into a rhythm and figure out how to do it best. Getting the filling to the right consistency will also make it easier.

Red, White and Blue Stuffed Strawberries

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients:

1lb fresh strawberries
3/4 cup(6oz) white chocolate chips
5 Tablespoons cream cheese, room temperature
2 Tablespoons milk, room temperature
3/4 cup powdered sugar
1/4 cup blueberries

Method:

In a microwave-safe bowl, melt the white chocolate.
Beat together the melted white chocolate, milk, and cream cheese until smooth.
Beat in the powdered sugar until it’s fully incorporated.
Move the cream cheese mixture into a pastry bag or Ziploc bag with a corner cut off. If the mixture is still runny, put it in the refrigerator for 5-10 minutes to thicken.
Cut the strawberries twice perpendicularly almost all the way through.
Squeeze the filling into the strawberries starting from the bottom and moving the tip up.
Garnish with a blueberry on top.
Keep refrigerated until ready to serve. These won’t last long even in a refrigerator so eat relatively quickly.

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