RSS Feed

BSI: Mango Winner and Next Weeks Host

Everything looked amazing but I finally settled on the delicious sounding Lentil Mango Picadillo by Eats Well With Others for this weeks winner. It just looked so scrumptious!  Please send me an email with your address so I can send out a little prize 🙂

I would also like to announce who will be the host of this weeks BSI challenge.  The lovely and wonderful Veronica from Recipe Rhapsody will be hosting…head on over to find out the secret ingredient…..

Advertisements

BSI: Mango Round-Up

Everyone blew me away with all the lovely dishes they made using this weeks secret ingredient – mango. Here is the delicious round-up 🙂

Peach Mango Sorbet by Baking and Boys!

Mango Pineapple Apple Smoothie by My Bizzy Kitchen

Mango and Lemon Muffins by Anasbageri

Pineapple and Mango Salad by Recipe Rhapsody

Lentil Mango Picadillo by Eats Well With Others

Mango Chutney on Broccoli by Bizzy B. Bakes

Spicy Chicken and Mango Stir-Fry by Comfy Cook

Mango Lassi by Zesty South Indian Kitchen

Mango Chicken Stir-Fry with Quinoa by Debbi Does Dinner

Pineapple, Coconut and Mango Muffins by My Kitchen Adventures

Pork-Bell Pepper Skewers with Mango Dipping Sauce by Cupcake Muffin

Tomorrow morning I will post the winner and the announcement of who will be next weeks host.  A big giant thank you to everyone who entered this weeks contest 🙂

 

 

Chocolate Strawberry Mascarpone Grilled Cheese

Back in January I was contacted by the fine people at the Wisconsin Milk Marketing Board.  They wanted to know if I would be interested in coming up with an original grilled cheese for “National Grilled Cheese Month” and the Wisconsin Cheese Talk blog.  How could I say no? Grilled cheese is one of my favorite foods. Whether it be savory or sweet I’m down! In fact last year I remade The Bianca grilled cheese I saw on their website.  So I put on my thinking cap and decided to go the sweet route. In the end I came up with the most delicious dessert grilled cheese EVER – Chocolate Strawberry Mascarpone Grilled Cheese. To see the recipe please click here.

I’m sending this post over to Lisa for Sweets for Saturday.

Coconut Oil Poundcake with Almonds and Lime Zest


One Year Ago: Roasted Asparagus
Two Years Ago: Goat Cheese, Asparagus and Fingerling Potato Pizza

Alright ladies and gentleman. I want your opinion. Coconut oil – the devil in oil form or not as horrible as once thought?  I have been doing a lot of reading lately I’m leaning towards “not as horrible as once thought.”  Here is my thought on the matter. In moderation it’s not horrible for you. Yes it’s high in saturated fat BUT according to Melissa Clark of the New York Times “The main saturated fat in coconut oil is lauric acid, a medium chain fatty acid. Lauric acid increases levels of good HDL, or high-density lipoprotein, and bad LDL, or low-density lipoprotein, in the blood, but is not thought to negatively affect the overall ratio of the two.”

Even though that sounds really scientific (not generally my area of interest) I do in fact find it very interesting. At this point in my life I would rather eat a natural fat over anything processed.  I have been on a lot of crazy diets in my life and some of them rely heavily on processed foods. I take away fat and sub in carbohydrates. Not good. Especially for me. Without getting overly personal I have a metabolic/endocrine disorder which make me insulin resistant, infertile and sometimes feel crazy. I’m not labeled diabetic but my body does have issues with insulin. Which makes me stay fat. Which sucks. So here is my point. I need to get healthier. Which I have been doing BUT I want to go even farther. No more chemical filled processed products. If I need fiber I will eat apples, not chow down on Fiber One Bars.

I do honestly think this will be a positive change in my life. Baby steps and small changes are the right way to take things to make a healthier future.  I’m still hooked on the white flour but sugar but I’m working on cutting them out.

Now to get back to coconut oil…what do you think?  Since it’s considered “natural” can it be lumped into the category of “in moderation it’s fine” – like butter, lard and beef tallow. Thoughts? If you want to read one of the articles I read about coconut oil you can click here.

Alright, lets finally get to the food part of this blog 🙂 I bought some extra virgin cold pressed coconut oil and gave it a try in a delicious pound cake recipe. Coconut oil is solid so you do have to melt it before you can put it in the recipe. I just measured out a solid 1/2 cup, put it in a small sauce pan and melted it on the stove. After it melted I set it aside and let it cool down while I continued with the recipe. When mixed all together it smelled amazing. I’m officially in love with the smell of coconut oil…so good! I made four mini loaves and they turned out perfectly. They were moist, flavorful and delicious. If you’re pro coconut oil I would recommend giving this recipe a try. It’s a nice little treat 🙂

Coconut Oil Poundcake with Almonds and Lime Zest:

1/2 cup sliced almonds

1 cup, plus 2 tablespoons sugar

1/2 cup virgin coconut oil

3/4 cup milk

3 large eggs

Zest of 1 lime

1 3/4 cups all-purpose flour

1 3/4 teaspoons baking powder

1/4 teaspoon grated nutmeg

1/4 teaspoon salt.

1. Heat the oven to 350 degrees and grease a 9-by-5-inch loaf pan or a 4 mini loaf pan.

2. To make the topping, stir together the almonds, 2 tablespoons sugar and 1 tablespoon water in a small bowl.

3. Melt the coconut oil in a small pan. Pour it into a large bowl and whisk in the remaining sugar, milk, eggs and lime zest.

4. In a medium bowl, whisk together the flour, baking powder, nutmeg and salt. Fold the dry ingredients into the wet ingredients to combine. Pour the mixture into the loaf pan and smooth with a spatula. Sprinkle the almonds on top. Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 minutes or 40 minutes for the mini loaves.  Allow to cool on a wire rack for 10 minutes before removing from the loaf pan. Cool completely before serving.

Yield: 8 to 10 servings.

Source: New York Times

Mango Salsa Chicken and BSI: Mango Announcment


One Year Ago: Roasted Asparagus
Two Years Ago: Lemon Bars

The other day I walked into the grocery store and saw a huge crate of fresh mangoes. I was immediately inspired to make something delicious. I took them home (I paid first…don’t worry), let them ripen and decided their destiny would be in the form of fresh salsa. Was it delicious? Heck yeah it was! It was perfect on top of the chicken and even better when mixed in with the brown rice I served on the side.

Since I’m horrible at recipe development you with have to deal with the fact that I didn’t really measure anything for this recipe. I apologize. However, in my defense, you don’t really need to measure. This meal is all about personal taste. If you don’t like cilantro don’t add it. Not a fan of red onion? That’s cool. Make everything to your taste. I will give you the idea, you make it personalized for yourself and your family 🙂

Mango Salsa Chicken:

Chicken:
8 chicken breast tenders (not the breaded stuff, the raw stuff)
Badia Sazon Tropical seasoning for meat, poultry and fish – to cover
Fresh lime juice (from 1/2 of a lime)
Olive oil – enough to coat the chicken (you don’t want the chicken swimming in oil)

Add chicken breast, seasoning, lime juice and olive oil to a large zip top plastic bag. Marinade for for up to 8 hours.

Take chicken out of marinade and put directly onto grill. Throw away leftover marinade.

Grill on outdoor or inside grill. Once cooked top with mango salsa.

Mango Salsa:
1 large ripe mango – peeled and cubed
1 tablespoon red onion – finely chopped
2 tablespoons red bell pepper – finely chopped
1 tablespoon cilantro – finely chopped
Fresh lime juice (from 1/2 of a lime)
Fresh crack of pepper
Pinch of salt

Combine all ingredients and let flavors meld together in the fridge. I like to make my salsa in the morning so it’s nice and flavorful by dinner. If you are a fan of hot peppers they would be a great addition to this salsa.

Source: Nutmeg Nanny original

Now onto the BSI announcement. If you haven’t already figured out the blogger secret ingredient it’s Mangoes! Delicious, sweet mangoes. They can be used in savory dishes, salads and sweets.

I CANNOT wait to see what everyone comes up with.

Want to know how to enter? It’s simple…I promise 🙂

How to enter:

  • Make a recipe using the secret ingredient and write a blog post about it.
  • Include a link back to this post.
  • Add your entry to the linky at the bottom of this post (permalink to your entry, not homepage, please).
  • Older/archived posts may be used as long as they’re updated with a link to this post.
  • If you don’t have a blog, but would still like to enter, please email me your entry (w/ photo) to nutmegnanny (at) hotmail (dot) com

Deadline for submissions is Sunday, April 10th at 9pm (Eastern).  I will post the roundup and the winner the following day.  The winner will receive a little prize 🙂

For a list of all the previous hosts/choices, check out Biz’s BSI page.

If you have any questions please leave them in the comment area or send me an email and I’ll get back to you asap.



April Fool's Day Treat and Le Creuset Winner


One Year Ago: Easy Peasy Toffee Chocolate Cake
Two Years Ago: Lemon Bars

This year I decided to make a little April Fool’s Day treat. I figured it would be a nice spin to my normal posts.  Even though this meal is supposed to trick the eyes, don’t be fooled – it’s totally delicious 🙂

So in the honor of April Fool’s Day I bring you Pound Cake “Fries” with Raspberry “Ketchup”….enjoy!!!

Pound Cake “Fries” with Raspberry “Ketchup”:
Pound Cake “Fries”
1/4 loaf of pound cake, cut into 1/4-inch slices
PAM cooking spray
Cinnamon and sugar
1 cardboard French fry container (If using)

Raspberry “Ketchup”
One 12-ounce bag frozen raspberries, thawed, or 2 cups fresh raspberries
2 tablespoons confectionery (icing) sugar
1 empty ketchup squeeze bottle (If using)

Preparation

Preheat the oven to 350 degrees F.

Trim off a thin layer of the cake’s brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).

Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container.

Raspberry “ketchup”

Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. (I put mine in a small serving bowl) Serve alongside “fries.

Source: Food Network

Now onto the winner of the Le Creuset giveaway…………….

Number 87 – Peyton V.

Congratulations Peyton! Please contact me and let me know where I can send your Le Creuset Dutch Oven.

Thank you to everyone who entered the giveaway and helped me celebrate two wonderful years of running Nutmeg Nanny 🙂

April Fool’s Day Treat and Le Creuset Winner


One Year Ago: Easy Peasy Toffee Chocolate Cake
Two Years Ago: Lemon Bars

This year I decided to make a little April Fool’s Day treat. I figured it would be a nice spin to my normal posts.  Even though this meal is supposed to trick the eyes, don’t be fooled – it’s totally delicious 🙂

So in the honor of April Fool’s Day I bring you Pound Cake “Fries” with Raspberry “Ketchup”….enjoy!!!

Pound Cake “Fries” with Raspberry “Ketchup”:
Pound Cake “Fries”
1/4 loaf of pound cake, cut into 1/4-inch slices
PAM cooking spray
Cinnamon and sugar
1 cardboard French fry container (If using)

Raspberry “Ketchup”
One 12-ounce bag frozen raspberries, thawed, or 2 cups fresh raspberries
2 tablespoons confectionery (icing) sugar
1 empty ketchup squeeze bottle (If using)

Preparation

Preheat the oven to 350 degrees F.

Trim off a thin layer of the cake’s brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).

Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container.

Raspberry “ketchup”

Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. (I put mine in a small serving bowl) Serve alongside “fries.

Source: Food Network

Now onto the winner of the Le Creuset giveaway…………….

Number 87 – Peyton V.

Congratulations Peyton! Please contact me and let me know where I can send your Le Creuset Dutch Oven.

Thank you to everyone who entered the giveaway and helped me celebrate two wonderful years of running Nutmeg Nanny 🙂