Top 11 of 2011

It's been another delicious year here at How the Cookies Crumble and just in time for the New Year here's a countdown of the Top 11 posts of 2011!

1. Bacon Wrapped Shrimp Brochette


2. Vegetarian Lasagna Soup


3. North Carolina Pulled Pork


4. Black Bean & Roasted Veggie Enchiladas


5. Banana Nugget Cookies


6. Prosciutto and Caramelized Onion Pizza


7. Chipotle Dark Chocolate Flourless Torte


8. Black Bean Boats


9. Chili Relleno with Black Bean and Corn


10. Sweet Potato Corn Chowder


11. Bacon and Caramelized Onion Dip


And a bonus for being such great readers Bacon Wrapped Dates!

Wishing you the best and lots more delicious eats in the New Year!

Enjoy!

Bacon Wrapped Medjool Dates stuffed with Blue Cheese and Almond

These are tasty! And surprisingly *relatively* healthy. Each date is about 3-4 awesome bites of deliciousness for your 111 calories. I also was amazed at how quick and easy they were to prepare. I thought making stuffed dates would be hours of preparation, however, these were done in matter of minutes.

Bacon Wrapped Medjool Dates stuffed with Blue Cheese and Almond

16-20 fresh Medjool dates
1 package thin center cut bacon, slices cut in half
3 oz crumbled blue cheese
16-20 almonds
1 cup balsamic vinegar for reduction

Slice each date lengthwise and remove pit. Fill date with one almond and a large pinch of cheese. Use half a slice of bacon and wrap around date securing with a toothpick. Continue with remaining dates.

Place dates on a foil lined cookie sheet with bacon seam down. Bake for 12-15 minutes at 375 on top rake. If you prefer more crispiness to your bacon, broil dates for last 2-mins of cook time. Allow dates to cool slightly and top with balsamic reduction.

To make balsamic reduction, in a sauce pan bring vinegar to a boil. Reduce vinegar to a simmer and whisk often to prevent burning. Continue simmering until reduction becomes desired consistency. If vinegar becomes frothy the temperature is too hot!

Nutrition Info: 1 date = 111 cal, 4.5 g fat, 18 g carb, 3 g fiber, 16 g sugar and 4 g fat.


Enjoy!

{Gluten Free} Banana Bread

I had a dream about banana bread the other night and so it had to be made. And it was delicious! I'm kind of timid when it comes to gluten free baking because the different types of flours tend to be drier then wheat flours. This recipe turned out great though and was plenty moist with the bananas and apple sauce.

Gluten Free Banana Bread from Taste of Home

• 1 cups gluten-free all-purpose baking flour
• 1/2 teaspoon baking soda
• dash of salt
• 2 eggs
• 1 cups mashed ripe bananas (2-3 medium)
• 1/2 cup sugar
• 1/4 cup unsweetened applesauce
• 3 tbs cup canola oil
• 1 teaspoon vanilla extract

Yields: 1 loaf of bread

Preheat oven to 350. Peel the bananas (I used 3) and use a fork and gently mash the bananas on a dinner plate. In a small bowl combined GF flour (I use King Arther multipurpose), baking soda and salt. In a larger bowl mix together eggs, bananas, sugar, apple sauce, oil and vanilla. Once combined, slowly mix in dry ingredients until moist.

Pour mixture into a 8"x4" loaf pan coated with cooking spray. Cook for 45-55 minutes until toothpick comes out clean. Allow to cool for 10 minutes.

Enjoy!

The BEST {Gluten Free} Pizza Crust Ever

Beau Monde Bakery impresses me once again! I've tried many gluten free pizza crust. They've all been pretty good. After all, you are topping them with cheese - how can they really be bad?!! However this pizza crust from Beau Monde Bakery was fabulous! If you like a thin crust, NY style pizza than this is the crust for you. There's not mixing, rising, or rolling involved - just defrost and you're ready to bake. Beau Monde has really perfected gluten free baking and I will definitely be a returning customer again and again!

For this simple meal I used a Beau Monde pizza crust that I allowed to defrost apprx 5-10 mins. I topped the pizza with red sauce, mozzarella, fresh mushroom, red onions, olives and anchovies. Bake at 500 until edges begin to brown, apprx 5-8 minutes. Pure pizza perfection!


Enjoy!

Roasted Eggplant Pasta with Gluten Free Bread

This is one of my favorite ways to eat pasta. I love the flavor and tenderness of roasted eggplant. But the best part of this meal was definitely gluten free Italian bread from Beau Monde Bakery in Las Vegas!

Ahhhh fluffy, light, white artisan bread how I've missed you!!!

The Italian bread was full of flavor baked with rosemary and topped with sea salt. It was like a little party in my mouth. All of Beau Monde Bakery's breads and pastries are baked in a strict gluten-free kitchen! In additions to artisan breads, they offer gluten free pizza crusts, hamburger buns, coffee cakes, cheesecakes, cupcakes and more! I also got some pizza crust and can't wait to give those a try. I will definitely be back at Beau Monde for more breaded goodies soon! Now just one request - can you please make me a gluten free everything bagel?

As for the pasta it was simple, effortless and delicious. I diced an eggplant, tossed in evoo, and roasted at 375 for 20-25 minutes till tender. Once the eggplant is tender, toss it in a pot with half a jar of pasta sauce and add a healthy dose of crushed red pepper and parmesan cheese. The sauce is enough to serve two. Since I was going to carb it up with my new delicious bread, I decided to serve the sauce over shiritake noodles instead of rice pasta.

Enjoy!

Chipotle Dark Chocolate Flourless Torte

I realize I have been MIA for the past couple weeks and I really have no excuse except other than I've been traveling lots and having fun. Having a good time is my full time job, after all!

I found this amazing recipe for Chipotle Dark Chocolate Flourless Torte and thought it would be just wrong for me not to share it with you. This stuff is amazing. Plus it also happens to be National Sacher Torte Day. And while this is not a Sacher Torte, it is a delicious torte. While I can't take credit for the recipe, I can do my part to share this amazing torte with the world [or the few people who read this blog]!

Chipotle Dark Chocolate Flourless Torte from Simply Recipes
10 oz bag dark chocolate chips - I used Ghiradelli 60% cacao chips
8 tbs butter
5 eggs, room temperature
1 cup sugar
1/2 tsp cinnamon
3/4 tsp Chipotle chili powder (if you don't have Chi
dash of cayenne pepper
pinch of salt
powdered sugar for dusting

Heat oven to 350. Line a 9.5" round pan with parchment paper and spray the edges with cooking spray.

In a Pyrex or microwave safe bowl, melt chocolate chips and butter in the microwave stirring occasionally until smooth.

In a separate bowl, whisk together eggs, sugar and spices. Feel free to add some extra Chipotle chili powder for a little kick. If you don't have Chipotle chili powder at home then bite the $10 bullet and buy some. You can thank me later. Then slowly begin to mix in chocolate a bit at a time.

Pour mixture into pan and bake for 22-25 minutes until toothpick comes out clean. Allow to cool on a wire rack. Dust with powdered sugar and serve. Preferably with a scoop of vanilla bean ice cream.


Enjoy!

Buffalo Chicken Salad

I have been traveling lots the past couple weeks which hasn't left much time for posting. It also hasn't left much time for cooking. Sorry for my lack of creativity, but sometimes when you get a craving you just gotta go with it. I made this simple salad by tossing a grilled chicken breast in Bella's wing sauce. The base is a bed of lettuce with some grape tomatoes and kalamata olives with delicious blue cheese dressing.

Prosciutto & Carmalized Onion Pizza

What do you get when you have cheese...

proscciutto...
and carmalized onions?

A very delicious pizza!

After returning from a work trip with no groceries, I stared into my desolate fridge. The only thing in there, besides my Brita, was some prosciutto, a block of toscano cheese and a block of pecorino romano cheese. I pulled a rice pizza crust from the freezer and thought to myself "I can make something with this...? Maybe?"

A quick Google search later I found myself drooling at The Pioneer Woman's blog. I knew what I'd be having for dinner!

The combonation and flavors of this pizza were amazing! Although I'm typically a "veggie" type of girl when it comes to pizza.


Enjoy!

Faux-Pho

As the weather gets chillier something spicy and warm always make a great dinner. In an effort to save money, I made this faux-Pho using food I already had at my home.

I started boiling water and preparing rice noodle for two people to package directions. In a separate pan, bring one - 32 oz carton of veggie (or chicken or beef) stock to a light boil. Once veggie stock is at a light boil toss in 10-12 large shrimp and cook until pink throughout. Divide broth and shrimp into two large bowls. Fill each bowl with half the rice noodles and then top with bean sprouts, jalapenos, fresh basil and sriarcha to taste. A quick, warm and filling meal is ready to be eaten!

Enjoy!

Bacon and Caramelized Onion Dip

I have always been a big fan of onion dip. In fact, I'm pretty much a fan of all types of dips. I'll take chips and dip over dessert any day! When I saw Caramelized Onion Dip on Nicole's blog awhile back I knew I was gonna have to try it. My first attempt was a "healthier" version which I made just using the caramelized onions and Greek yogurt. It was pretty tasty and fairly healthy when eaten with veggies instead of potato chips.

It was so good that I decided I needed to make it again this past weekend, only when I had this great thought, I happened to be frying bacon. See where I'm going with this? Bacon + caramelized onions = pure awesomeness!

Bacon and Caramelized Onion Dip
5 strips bacon (I prefer uncured)
1 large sweet onion
1/2 tsp cayenne pepper
1/2 tsp paprika
4 0z cream cheese (half block)
1 cup sour cream or Greek yogurt
3 tbs mayo

Place cream cheese in a large bowl and allow for it to soften to room temperature while preparing. Next, thinly chop onion.

In a large skillet, cook bacon until crunch and brown. Remove bacon from skillet once it is cooked and place on paper towels. Pour bacon grease into a jar leaving about 2 tbs remaining skillet. Add onions and seasonings and cook slowly over medium low heat stirring occasionally. Add more bacon grease if needed. Cook 20-30 minutes until onion in brown and caramelized.

Once onions are cooked allow them to cool slightly. Add onion and crumbled bacon to bowl with cream cheese. Slowly begin to work in onions and bacon using a rubber spatula. Add sour cream and mayo and combined until well mixed. Serve immediately or chill to eat later.

This is definitely a must for the next time you have company or watch football this fall!

Enjoy!

Shaved Fennel, Garbanzo Beans, and Avocado Salad

It may be Fall in most parts of the country, but here in Vegas it still summer. Sunny, 80 degrees and the pools still open! I wanted something light and refreshing for lunch the other day and came up with this quick salad.

A bed of field greens, shaved fennel, garbanzo beans and fresh avocado. For the dressing I used equal parts of lemon juice, evoo, white balsamic vinegar, and salt & pepper to taste. Perfect as meal or as starter.


Enjoy!

More Everything but Kitchen Sink Salads

With so many salad options, here's another "everything but the kitchen sink" salads. Todays choice is a bed of lettuce topped with roasted brussel sprouts, eggplant and sweet potatoes. Also has some fresh heirloom tomatoes and roasted turkey. Here are a few more of my favorite salads here, here and here!

Something Kind of Different Salad

This week is salad week here at How the Cookies Crumble. Salads don't have to be the same old boring tomatoes, onions and cucs. One of the best ways to keep salads appealing is mixing up the ingredients.

For this salad I just used some random leftovers from the fridge and it turned out amazing! Black beans, fresh corn, sweet peas, banana peppers and a leftover grilled chicken breast. Here and here and here are a few more of my "everything but the kitchen sink" salads for more inspiration.

Enjoy!

Grilled Tofu

I have been thinking about grilled tofu ever since I saw on the Vesta Grill menu when I was in Denver earlier this summer. There was something simple about the charred seasoning of the grill adding simple flavor to tofu that just inspired me.

To begin, I started with extra firm tofu and pressed it between two plates to squeeze out any excess liquid. I sliced the tofu length wise and then cut it into strips about 1 inch thick. I then whipped up a quick marinade of soy sauce, tamari, and a little brown sugar and let the tofu soak on each side for about an hour in the fridge.

Once the tofu had a good marinade, I threw it on the grill on medium heat cooking for about 15-20 minutes on each side. The result was crisp and flavorful on the outside and warm and tender in the middle. Serve over a salad or with your favorite dinner sides. Or if you're inspired by the Vesta Grill version, serve with several of your favorite dipping sauces!

Simple 5-Minute Greek Pizza

For someone who has gone gluten-free, pizza shows up in my diet much more frequently than before. Probably because it's such a simple meal to make with lots of different varieties available.

For this simple meal I started with individual sized premade rice pizza crust from Whole Foods (pita bread also works well). I used spaghetti sauce, bell peppers, olives, red onion, mozzarella and feta cheese but feel free to use whatever toppings you have in your fridge. Possibilities could include BBQ chicken pizza or spinach & roasted veggie. Be creative!

I preheated the crust 2 minutes in the toaster oven while I chopped up my veggies. I then topped everything back on the pizza and placed back in the toaster oven another 3 minutes till cheese began to bubble and golden. Allow to cool slightly and voila!

Enjoy!

Simple 5-Minute Pad Thai

My meals are usually quick and effortless but this week I'm putting a special focus on 5-Minute Meals. These are truly meals you can make simple and fast that also happen to be healthy and nutritious.

For this Five Minute Pad Thai I used precooked turkey breast, shiritaki noodles, and San-J Peanut Sauce. Any peanut sauce will work but I chose San-J because it is gluten-free. I've seen similar versions at Fresh & Easy or Trader Joe's. You could also use rice or spaghetti noodles - I went with shiritaki to keep it low calorie.

Rinse shiritaki noodles and let them drain. Heat a frying pan on stove top and coat with cooking spray. Toss in 3 oz of precooked turkey (or chicken or shrimp) and heat for 2 minutes. Add 1/4 cup of peanut sauce and noodles to pan. Cook for another 2 minutes. Add fresh bean sprouts and green onions or any veggies you prefer. Serve Pad Thai topped with chopped peanuts.

Enjoy!

Tomato Basil Hummus

This might be my favorite hummus of all. Maybe because tomato + basil is one of my favorite flavor combos. Possible also because this hummus is lower in calories and fat than most.

Tomato Basil Hummus

1 can garbanzo beans, drained and rinsed
1/2 can (8oz) diced tomatoes
1-2 cloves garlic
1.5 tbs tahini
1 tbs tomato paste
8-10 fresh basil leaves

Throw all ingredients in a food processor and blend away until smooth and creamy.