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Five Favorite Recipes Friday

Top of the morning to you!

I’m chipper because I am writing this in the evening, and sugar-fueled, to boot.

Sucks for you.

So grab a cup of coffee and getchoself ready for some foodstuffs.

I would like to thank the multiple ladies I am mooching off of for this post:

Clare at Fitting it All In

five-things-fridayHeather at Housewife Glamour

Friday-Favorites-Button-Housewife-Glamour

And Candy over yonder at Candy Fit.

recipefridaywithcandyfitA tip of the hat, ladies!

How awesome is this??? Source

Today, I thought I would mention a few recipes that I made this week for which I have particular affinity. They also may or may not be the only things I really cooked. Honestly, I can’t remember. It’s been a busy one.

Sweet Potato Quesadillas

These are of-and-on staples in my household. Another #strangebutgood (to Alex) creation that I can’t really claim is strange but CERTAINLY is good. And I would feel like a legit whore if I linked up to 4 blogs for today. Three in one day, that I can sleep with 😀

Anywho, check, check, check it out:

Mines

Mines

Alex's

Alex’s

They were pretty much the same, just different in size and a few of the fillings. I made A’s with SP mashed with spices, onions, garlic, Cowboy Caviar Salsa, a little butter, and shredded cheddar and then layered with sliced and pan-seared jalapeno sausage.

For mine, I mixed the mashed SP with spices, onions, garlic, and Cowboy Caviar, and then some pan-sauteed zucchini and mushrooms (the majority went onto my accompanying salad). I layered mine as well with the jalapeno sausage, with any that didn’t fit added to the salad.

MAJOR FOOD FAVORITE RIGHT HERE: This dressing:

Don't even get me started on how many bottles of this I have been through in my lifetime.

Don’t even get me started on how many bottles of this I have been through in my lifetime.

Gourmet Grilled Cheeses

I made these for Alex after my crazy reaction to his excitement over my interview. We had already made up, so this wasn’t an apology, per se…. but it certainly helped. More so than anything, at that point going out was out of the question, we didn’t have a lot in the fridge, and I needed to get my cook on in order to sort myself (while Alex was at the gym). Thus, this occurred.

You are welcome for the food porn

You are welcome for the food porn

Sadly, I only have a pic of his. Ancient Grains bread, shredded cheddar, super crispy bacon, onions and garlic sauteed in some of the leftover grease, avocado slices. Layered and grilled to perfection with a little butter on the outside of the bread. Also, Salt and pepper and red pepper flakes inside.

Because you are missing a picture of mine, I will just have to describe it. Ancient grains as well, Laughing Cow Light White Cheddar, Tomato, onion, garlic, zucchini, turkey bacon. Avocado to side with a baby salad and greek yogurt.

Pan seared Tilapia with warm Kale Salad.

I didn’t take a picture of this because it didn’t seem all that special. Instead, I will give you some cartoons.

Yeah....

Yeah….

Seasoned with S&P, cayenne, cilantro, garlic, and paprika. Sauteed the onions, zucchini, mushroom, first, moved to the side and then added the fish. Just before I flipped the fish over, I added sliced garlic (off of direct heat). After I flipped the fish, I added raw kale over the veggies and steamed it a bit by squirting lemon juice beneath it, adding salt, and massaging. A little lemon for the fish too. When the kale was done as I liked, moved it to the plate, added some chopped tomato, a little honey dijon mustard, and balsamic, and seasoned. When the fish was done, pulled to the side to rest, got the rest of my sides (carb) and drink ready, transferred fish, et voila!

On second thought, perhaps I should have taken a pic…. sounds kinda gourmet to me 😀

Today, I made cookies for the bake off/cookie party for the Northwestern residents tomorrow. Sarah, I have to confess that I went in with the intentions of making your cookies, then could only find GIANT bottles of molasses. So I cheated a little. But I still have to make goodies for our building staff, so I have time yet!

I got some help from Betty (hey, my grandmother’s name was Bette, so I think I can safely say it is my grandmother’s recipe). Sarah, your fam recipe is next 😀

BC gingerbread bc pumpkin bar

But Henri got to show his stuff again!

A beautiful man.

A beautiful man. A pic from Tgiving. I was having too much fun.

gbread

I made the gbread cookies (above) to recipe but had some fun with the pumpkin. I didn’t want bars, and the dough is rather stiff when made according to directions (it says this on the package). So I made Maple Peanut Butter Pumpkin Cookies by adding Toffee-Crunch Peanut Butter, a whack of crunchy Jif, and whollop of pumpkin. Pure maple syrup also made its way in there. Baked them off, and can I just say, they are balllller.

pbcook

I couldn’t stop myself, so I made what I have dubbed the “creation.” I did not measure AT ALL for this (I literally eyeballed the baking powder into the bowl. as in, tap, tap). Used the rest of my cans/tubs of pumpkin and greek yogurt, egg white, maple syrup, egg whites with coconut flour, protein powder, TVP, whole wheat pastry flour, and oats. ACV, vanilla stevia, and a smidge of butter emulsion, cinnamon, and cumin also went in. Lastly, cranberries, mini m&Ms and TJ’s chocolate peppermint coal.

creat1

Now THAT stuff, I ate way too much dough of. If they turn out well, I will try to recreate it and report back!

I think that is enough from me for now.  I have work tonight

and tomorrow, so posting will be spotty again, but fear not, I will torture you sufficiently.

dinner

A light dinner after a lot of munching and a very late lunch (post interview). Water in wine glasses by candlelight highlights the savory notes of the TVP.

Jog-A-Hog says bbbyyyyeeee!

jogahog

Talk to me, Goose:

I hate baking because it requires planning ahead and following “science.” You would think I would like this but no. Any others out there hate the rules-based aspect of it?

Anyone have any molasses they want to lend me?

Tell me about a fave food creation from the week!

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