Category Archives: Recipes

Spring Cleaning

So, it’s the first day of Spring.  What are you thinking? If you are anything like this Bite-Sized Blonde there are two simple words that come to mind….Spring and Cleaning.  Sure, Spring Cleaning might not sound exciting, but then again, you’ve never spent Spring with me before.

If it’s time to clean, then it’s time to take out the trash.  And you know what they say about trash…One man’s trash, well, it just might be delicious.  White chocolate trash is one of those irresistible snacks; it’s like confetti with different flavors and textures.  Smooth white chocolate, mixed with crunchy nuts, salty pretzels and sweet cereal create a snack that will have you warming up to the idea taking out of trash more often.  White trash is truly the epitome of junk food; but if this is trash, then I’m okay with my tummy being a garbage can.

White Chocolate Trash

Ingredients
1 ½ cups of Peanut Butter Cheerios
1 ½ cup of Rice Chex Cereal
½ cup of unsalted peanuts
1 ¼ cups of salted mini pretzels
1 12 ounce bag of white chocolate chips

Directions
Line a baking tray with parchment paper.  Then, measure out all of your dry ingredients and mix together in a large bowl.  Add the chocolate chips to a separate, microwave safe bowl.  Place the microwave and cook for two minutes, removing the bowl every thirty seconds to stir.  Once the chips are about halfway melted remove from the microwave and stir until fully melted.  This will help the chocolate maintain its sheen.   Once the chocolate is fully melted, add the cereal mixture and toss. Coat evenly.  Spoon the mixture onto the baking tray and place in the refrigerator to chill for about an hour.  Remove the tray from the refrigerator and break the trash into small to medium size pieces. Serve and Enjoy!

A Side that Won’t Hurt Your Sides

Faux is not a word I generally include in my vocabulary.  Let’s be real, this Bite-Sized Blonde keeps it real, and that’s the way I like my fur and my food.  Faux-fur…more like faux-pas.  But there is one faux that is definitely more friend than foe and that’s faux fat.  Faux fat – as defined by the Bite-Sized dictionary is a term used to describe something luscious but low-cal; also see deceivingly distending.

I’ve been known to throw caution my waistline to the wind and eat what I want when I want.  You only live once to me really just means you eat what you want.  See here, here and here.

But sometimes, as luck will have it, some of the most dynamic recipes end up being figure friendly and seriously kind to your behind.  Case in point, Banging Brussels sprouts.  Brussels sprouts are trendy these days, probably because they are hearty and filling but light and leafy, not to mention de-li-cious.  The short, but impactful, recipe below is approachable and totally unexpected, and what you’re left with is a dish that is familiar but extraordinary.

Apple cider vinegar is an underrated ingredient.  It adds an element of tanginess that will keep your taste buds on their toes.   The crème fraiche and mustard mixture adds an element of creaminess that screams fat; but it’s faux! One tablespoon of crème fraiche is about 55 calories. Mixed with 1 tablespoon of mustard, only 30 calories, this dish is low cal – high taste that is sure to impress.

Banging Brussel Sprouts

Ingredients
16 ounces of Brussels Sprouts
1 cup Apple Cider Vinegar
1 tbs. Crème Fraiche
1 tbs . Grained Dijon Mustard
Extra Virgin Olive Oil
Kosher Salt

Directions
Preheat the oven to 475 degrees. Wash the Brussels Sprouts. Some of them might have a long stem, so trim the sprouts that do. Make sure not to cut the stem off entirely, or the sprout will fall apart! Cut the Brussels Sprouts in half. And place in a plastic Ziploc bag with the apple cider vinegar and let sit for approximately 10 minutes. Place the Brussels Sprouts on a baking tray and drizzle with olive oil and season with kosher salt. Place in the oven for approximately 40 minutes or until they look well done. They should be dark brown and crispy. When they are completely cooked, remove from the oven. In a medium bowl, combine the crème fraiche and Dijon mustard and mix well. Add the Brussels Sprouts to the mixture and toss. Coat the Brussels Sprouts well.  Serve, enjoy, grab a fork and let the guilt be gone!

Get Your Heart On

Valentine’s Day is all about the nostalgia for me.  It’s represented by handmade cards, usually made from doilies and construction paper, and conversation hearts.  You know what I’m talking about.  Those little heart shaped, pastel colored candies with adorable sayings written on them?  You know the ones that didn’t taste all that great but you ate them anyway? Yea, those things.  Ever wonder how such a mediocre candy became the sugary symbol of a whole holiday? Well, I do.  And since I couldn’t figure it out, I decided to give them a makeover.

Thinking outside the box, of candy that is, I decided these pasty pastel pieces need a serious upgrade.   Everyone loves cake and most certainly everyone loves chocolate, and it’s a known fact that everything on a stick tastes better.  So cake pops seemed like an obvious choice.

The best part? Other than the taste of course…By making your own conversation hearts you control the conversation.  Have something to say? Write it in edible ink.   Cause nothing says I love you like..well, a heart shaped dessert that says I love you.

And if you don’t want to say I love you…you can always go in another direction

Conversation Heart Cake Pops (makes about 26)

Ingredients
1 box of yellow cake mix
Eggs
Butter
16 ounces of container ready-made frosting, vanilla
16 ounces of yellow candy coating
16 ounces of pink candy coating
16 ounces of green candy coating
Metal heart-shaped cookie cutter, 1 1/2 inches wide
26 paper lollipop sticks
Styrofoam block
Red Edible Ink Pen

Directions
Bake the cake as directed on the box, using a 9×13 in cake pan.  Let cool completely.  Once the cake is cooled, get organized and set aside a few hours to crumble, roll and dip the cake pops.

Crumble the cooled cake into a large mixing bowl.  This is the fun part, because you get to use your hands to crumble!  Make sure the cake is really crumble, no large pieces of cake please! Add 3/4 of the container of frosting to the bowl of crumbled cake and mix until incorporated.  You can use your hands (the fun way) or the back of a metal spoon.  *Don’t add the entire container of frosting.  If you do, the cake balls will be too moist.

Cover a baking sheet with parchment paper.  Press the cake mixture into the pan in an even layer.  Cover with another sheet of parchment paper and then place into the freezer for 15 minutes, or in the refrigerator for a few hours.  Once thoroughly cooled, remove and get ready to cut!  Prepare another baking sheet with a layer of parchment paper.  Grab your heart shaped cookie cutter and get cutting! Cut out hearts.  Make sure the heart are thick enough to hold a lollipop stick.  They should be about 1 1/2 inches thick.   If you need to add more cake mixture to the heart, now is the time! Once the heart is cut out, place it on the second baking tray.  Continue until your finish the cake mixture.  If the mixture becomes sticky, place back into the freezer for a few minutes and then continue.

Once all the hearts are cut out, place into the freezer for 15 minutes to firm them up again before dipping.  Once they are firm, transfer them to the refrigerator.  Remove a few at a time for dipping, keeping the rest chilled.

Melt one color of candy at a time in a microwave safe plastic bowl, following the instructions on the packages.  The coating should be about 3 inches deep for easy dipping.  One at a time, dip about 1 1/2 inches of the lollipop stick into the melted candy coating, and insert the stick straight into the bottom of a heart shaped cake, pushing it no more than halfway through.  Dip the cake into the melted coating and tap off an excess coating.

Let the pops dry on the styrofoam block.  When they are completely dry, use a red edible ink pen to write notes on one side of each cake pop.

Serve and Enjoy!

P.S.  If you have extra chocolate, grabs some Oreos and pretzels and get dipping!

Souper Bowl

This Bite-Sized Blonde knows a thing or two about basketball, but football? Forget about it.  So, on the most important football day of the whole year, I’m more concerned with the snacks than the sports.   But if you ask me, the real question today isn’t Manning versus Brady, it’s Manhattan Clam Chowder versus New England Clam Chowder.  Super Bowl? More like Souper Bowl!

No matter your preference, I have a recipe for you…

Manhattan Clam Chowder

New England Clam Chowder

So, what’s your tummy rooting for today?  Mine wants a GIANT bowl of Manhattan Clam Chowder!!!

Bah Groundhog

Aright it’s officially unofficial.  The Pennsylvania groundhog says we have 6 more weeks of winter ahead of us and the Staten Island groundhog says spring is on its way.  That’s about as straight forward as vegetarian meatballs.  Bah humbug  groundhog.

Whether the weather will need to be weathered, or spring is springing up early, I’ve got a recipe for you.  Schnitzel, otherwise known as Chicken Cutlets for those of you who didn’t just get back from Israel, is one of those seriously easy but wildly pleasing meals.  There are a handful of ingredients, which make shopping for this dish a cinch.  Plus, prep is super simple and unless you have a proficiency to burn things, you got this in the bag!

Schnitzel
Ingredients
2 large eggs
1 clove of garlic, minced
1 cup of bread crumbs
½ cup of grated parmesan cheese
1 pound of thin chicken breast, pounded
Olive Oil
Kosher Salt
Pepper
Optional: Magic Sauce

Directions
To make schnitzel, you are going to want to make a work station! A little chicken assembly line of sorts! Set up two bowls, one for the dry ingredients and one for the wet ingredients.  In the bowl for dry ingredients, combine the bread crumbs and parmesan cheese.  In a separate bowl for wet ingredients, combine the eggs, garlic and a pinch of salt and pepper and beat to combine.*

Dip each cutlet into the egg mixture, making sure to coat completely.  Then, place the cutlet in the dry ingredients and pat the breadcrumbs onto the cutlet until it’s completed coated.   Add 2 tablespoons of olive oil to a skillet over medium – high heat.  Once the oil is hot, add 2 cutlets a time and cook until golden brown.  This should take about 3 minutes on each side, depending on how thin the cutlets are.  Once they are cooked, transfer the cutlets to a baking sheet and place in a warm oven, roughly 250 degrees, until you are ready to serve them.

You can serve them as is, or with Magic Sauce on the side! Enjoy!

*This is a great use for magic sauce! Add a little to the egg mixture to coat your cutlets!

Where the Magic Happens

In true MTV cribs fashion, I’m going to let you in on where the magic happens…But not that kind of magic.  After all, a Bite-Sized lady doesn’t kiss and tell…My kind of magic is made in the kitchen.  And magic, is exactly what’s on the menu today.  Magic Sauce get its name because, well it’s really magical.  It has the ability to transform something boring into some seriously divine.  Think Fairy Godmother, but edible.  One day you’re Cinderella, the next day you are a princess.  And by you, I mean your food.

This sauce is great for dipping, think crunchy bread.  It’s also great for eggs, potatoes, shellfish, chicken, steak and vegetables.  Really, it’s good for anything and everything.  Which is why it’s magical.  The recipe makes about ½ a cup of Magic Sauce.  But the way I use it, and the way you are sure to use it, it’s best to double the recipe right away.  The sauce, like a fine wine, also gets better with age.  So, make a batch, or two, and let the magic happen.

Magic Sauce
Ingredients
½ cup of good Extra Virgin Olive Oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
¼  teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice

Directions
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.  If you don’t have a mortar and pestle, you can chop all of the ingredients together.

Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.

You can use this now, but know – the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.

Recipe from: http://www.101cookbooks.com/archives/magic-sauce-recipe.html

101cookbooks.com is a great collection of recipes and beautiful food photography.   If you are ever looking for inspiration, make sure to visit this site!

The Juice is Worth the Squeeze

It’s no secret that I love cooking.  And researching recipes, well that’s like foreplay for me.  But not every recipe gets my attention.  What can I say? This Bite-Sized Blonde is one tough cookie, or something that sounds like it tastes better? Who came up with that saying anyway? Why would anyone want to be a tough cookie? Personally, I’d like to think I would be a soft baked cookie, preferably one that was kind of still gooey on inside.  But, I digress.  The truth is, there are a couple key characteristics I look for in a recipe, including accessible and appealing ingredients and the prep to table ratio.  The prep to table ratio is all about time management.  And a wise man once told me it’s all about time management, although I’m pretty sure he was talking about dating.  I, being a Foodie, obviously related that to what I know best.

The prep to table ratio is a tool I use to help me decide if the juice is worth the squeeze.   A time consuming recipe becomes more appealing if it can last longer.  The L word is not one I say often, believe you me, but every now and again I let it slip.   Leftover.   That’s right.  I don’t like leftovers, so my prep to table ratio really only relates to what I can freeze and make again when I’m ready.  I think the best example of this is soup.  It’s time consuming by nature because the flavors develop as the soup cooks.  But, one big pot can make about 10 servings, and with 10 plastic containers, that easily becomes 10 meals.

Have a date coming over for dinner? Heat up a soup.  Got home late from work? Heat up some soup.  Bad weather blues? You get the point.

Porcini Mushroom Soup (makes about 8 servings*)

Ingredients
1/3 cup extra virgin olive oil
2 ounces of dried porcini mushrooms
½ ounce of dried maitake mushrooms
½ white onion, chopped
4 large cloves garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
½ teaspoon of mushroom mélange seasoning
½ lb. small new potatoes, cut into 1/3-inch pieces
4 cups water
1 cup vegetable stock
2 teaspoons salt
Freshly grated Parmesan

Directions
Soak the porcini and maitake mushrooms in 2 ½ cups of hot water for about 15 minutes, or until they are soft. Set the mushrooms and the liquid aside in two separate bowls.

Heat a splash of the olive oil in a large thick-bottomed pot, sauté the onions for a couple of minutes and then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the mushrooms and the soaking liquid, 4 cups of water, 1 cup of vegetable stock, salt and mushroom melange seasoning. Bring to a simmer and cook for 30-45 minutes.  Here comes the important step: taste it!  If the broth doesn’t seem flavorful enough, play around! Add salt, pepper or more of any of the ingredients listed above and let the soup continue to cook over medium to high heat for another 30 minutes.  If the broth is too intense, you may want to add more water a bit at a time.

If you are ready to serve, sprinkle with some freshly grated parmesan cheese and serve with a piece of crunchy, toasty bread.

Make sure to freeze your leftovers.  Ladle individual servings into plastic containers.  That way, when you come home on a cold, dark night, and want some soup, you can simply grab a frozen soup out of the freezer.

*I usually double this recipe so I have lots of extra to freeze! That way, the juice is definitely worth the squeeze…

Recipe inspired by http://www.101cookbooks.com/archives/porcini-mushroom-soup-recipe.html