Superbowl Sunday

My parents were in town for the Superbowl this year.  We had planned on stopping by a friend's house but decided that we wanted to just hang out.  I didn't change out of my pajamas all day and it was glorious.

Since we decided to stay home, I got to cook.  I was inspired by the Pioneer Woman and decided to make my first ever brisket.  I also made a hashbrown casserole and two different dips.  All the of the recipes besides the brisket were on Pinterest and I think that all the found turned out perfectly.

Here are the recipes that go along with our Superbowl menu.  Oh, and even though I am on Weight Watchers, there is nothing skinny about any of these recipes.  Consider yourself warned.

Artichoke Bread

I pinned this recipe a long time ago and I have been dying to try it.  It is essentially artichoke dip served in a hollowed-out loaf of bread.  It was really good but I think next time I may make it the traditional way.  It was a little bit messy.

Ingredients

• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 green onions, sliced
• 2 cloves garlic, chopped
• 4 ounces cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup mozzarella, shredded
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 loaf Italian bread, sliced in half lengthwise

Directions

Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.

Hollow 1/2 an inch out of the center of both halves of the bread.

Spread the mixture into the hole in the bread slices and top with the reserved cheese.

Bake in a preheated 350 degree F oven covered in foil for 20 minutes.

Remove the foil and continue to bake until the cheese is melted and golden brown.

Recipe from Closet Cooking

Charleston Cheese Dip

This recipe is from Trisha Yearwood's cookbook and was also on her show a few weeks ago.  I didn't have high expectations for it but that was a mistake.  It was good.  Real good.  So good that we ate half of it before I remembered to take a picture.

Ingredients

1/2 cup mayonnaise
1 (8oz) package cream cheese, softened
1 cup grated sharp cheddar cheese
1/2 cup grated Monterey jack cheese
2 green onions, finely chopped
Dash of cayenne pepper
8 Ritz crackers, crushed
8 slices bacon, cooked and crumbled

Directions

Preheat oven to 350 degrees F. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.

Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

Recipe from Mommy's Kitchen

Tangy Tomato Brisket

This is the recipe that got my wheels turing and inspired the whole menu.  I had never made a brisket before but let me tell you, it was so easy.  All I had to do was dump a few ingredients in a pan and six hours later dinner was done.  Plus it makes a ton of food.

Ingredients

5 to 8 pound brisket, trimmed of all fat

1 (24 oz) bottle of ketchup

1 package of dry onion soup mix

A few dashes of hot sauce

Directions

Preheat the oven to 275 degrees F.

Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)

Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.

Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

Recipe from The Food Network

Hashbrown Casserole (or Crack Potatoes)

I had made these potatoes before but when I was trying to think of what side dish would go well with brisket they were the first thing that came to mind.  They are definitely not healthy.  My mom and I started calculating the Weight Watchers points and got to 102 points before we decided it was best not to know.  Aren't some of the best things in life the worst for you?

Ingredients

2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes, shredded 

Directions

Combine the first four ingredients and then mix in the hash browns.

Spread into a 9x13 pan and cook at 400 degrees F for 45 to 60 minutes.

Recipe from Plain Chicken

That was our Superbowl.  Like I said, it was nice to just hang out.  Beyonce was amazing and my crazy hormones had me nearly in tears when the rest of Destiny's Child came out.

And now time for a token picture of Beckett.

Recipe round up: sweets edition

Before I was pregnant, I was not much of a sweets eater.  I am a carb lover.  I've always said I would rather eat a plate of mashed potatoes than a piece of cake.  Well, all that changed during my pregnancy. I couldn't get enough sweets.  They were all I thought about and I had to have at least one serving of ice cream a day.

This new found love of sweets caused me to spend a lot of time exploring the sweets board on my Pinterest.  I tried many new recipes and I thought I would share my thoughts with you.  This way you can skip the bad and head straight for the good.

Sweet and Salty Candy Bar Blondies

Shockingly, I have been cooking since Beckett has arrived and last weekend, I even baked.  What could have motivated me to get so wild?  This recipe.  I give it an A+ (so does Daniel and my mom).  It was pretty easy and contains three different types of candy.  Apparently I am still hooked on sweets.

Sopapilla Cheesecake

This is a very popular recipe in our part of the world.  I had never made it until this summer and let me tell you, it is easy.  There are only a handful of ingredients and it takes about 5 minutes to put together.  I give it an A.  It's not my personal favorite, but if you need a quick dessert for a group, this is a solid bet.

Macadamia Nut White Chip Pumpkin Cookies

There was a lot of excitement when I made this recipe.  It was the Olympics opening ceremony and Jack's stitches started to bleed while I was waiting for the cookies to bake.  Maybe all the excitement tainted my experience with the cookies.  I give them a B-.  They were soft, too soft.  I like cookies with a little more firmness.  I was definitely disappointed because I love pumpkin and I love macadamia nut cookies.

Perrini Ranch Bread Pudding

I love this recipe.  Let me repeat, love.  We had this at a dinner at our local country club and I was hooked.  I lived near the Perrini Ranch restaurant and this recipe made me sad that I have never eaten there.  I give it an A++.  My one tip is to make sure you have a good loaf of sourdough bread.  We did not and had to use pre-sliced packaged bread and it wasn't quite the same.  It was almost too thin.

No-Bake Cake Batter Truffles

I like cake balls and this was my first attempt at making them.  They were a lot of work, but I think they were worth it.  Dipping them and not making a mess is a challenge and a half but one day I will figure it out.  I give this recipe an A and think it would be great for a party where you don't want to make a whole cake.

Strawberry Shortcake Cake

And speaking of cakes, meet the first real cake recipe I have ever attempted.  I've made box cakes before, but I had never made a cake from scratch until this beauty.  It was a lot of work and time consuming, but the results were so worth it.  I knew it was good when Daniel said he wanted to have it for his birthday cake next year.  Obviously this recipe is another A+.

And here are a few of the recipes that I plan on trying next.

Salted Caramel Pretzel Bark

Cream Cheese Banana Nut Bread

Caramel Pretzel Magic Bars

I'll let you know how they turn out!

Recipe round-up: healthy edition

I have been trying to slim down for summer and improve my eating habits in general. I love fried food in an unhealthy way. I would fry just about anything. I am not a big sweets eater but I am a dedicated carb lover. This is not good for my waistline. So I have been searching Pinterest for recipes that will help me meet my summer goals. Here are my reviews on what to try and what to skip.



Broccoli and Italian Sausage Egg Muffins

This recipe is super easy to whip up during the week. I give it a solid A and will definitely make it again. A shortcut I would try next time is to use a steam bag of broccoli instead of trying to sauté the broccoli. This would save time and the broccoli would be even more tender. I refrigerated the leftovers and we had breakfast for the rest of the week. Next time, I think I'll try spinach.



Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts

I am not going to lie and say that I love Brussels sprouts because they are definitely not my favorite. This recipe actually made me like them a little more. I give it an A-. It has vegetables, starches, and protein all in one dish. It was very easy to make and is the perfect dish for a weeknight meal.



Shrimp Quesadillas with Tomato Avocado

I love shrimp and I love avocados so I thought this recipe was a match made in heaven. I have made a few recipes from Skinnytaste and really enjoyed them. This recipe ended that streak. I would give it a D. It was super bland and I just don't think that any recipe can make low carb tortillas taste good. If someone knows of amazing low carb tortillas, please share. They tasted like cardboard and made me sad I wasted my shrimp and avocados.



Buffalo Chicken Bites

This recipe was another fail and I had really high hopes for it. It sounded like such a great idea. Who doesn't want to eat a healthier version of buffalo chicken wings? I think it was the corn flakes that ruined it for me. They tasted out of place and didn't make sense. I give it a C and think I'll be sticking to my fatty wings.



Spaghetti Squash Au Gratin

I am not sure how healthy this recipe actually is, but it is a vegetable so I am letting it count. I give this a B because it was good but I'm not sure that is that great for you. It definitely did not replace twice baked mashed potato casserole in my heart, but it is a nice alternative.

Recipe round-up

Here are a few of the new recipes we've been whipping up in the Brown kitchen!


Crockpot Potato Soup
We gave this a solid A. It was so easy to make and there weren't very many ingredients required, which is always nice. I topped my soup with sour cream, bacon and cheese. It served four and still had some leftover and it tasted good the next day.

Mississippi Sin Dip
I made this to take over to a friend's house for a day of college football games. I think everyone would give it an A+. I have to say that this is another super easy recipe and the presentation is very impressive. I will definitely be making this again!




French Chicken Broccoli Supreme
We gave this a B. It involves making a roux, which I do not enjoy. However I learned that the secret it to keep whisking. Anyway, it was pretty tasty and I would probably make it again.



Hasselback Garlic Cheesy Bread
I made this to go with lasagna while my parents where in town. Instead of making the bread from scratch, I bought a loaf of french bread. It was a huge time saver and turned out pretty good. I would give it an A. I would like to try it again and make the bread from scratch, but that sounds very intimidating.



Breakfast Casserole
This was another recipe that I made while my family was in town for Thanksgiving and it is definitely one of my new favorite breakfast recipes. I give it an A++! It was so good and super easy. I already had all of the ingredients in my fridge and it took about 5 to 10 minutes to prepare. I also loved how simple it was and plan to make it again very soon.



Rolo Pretzel Bites
I don't make a lot of sweets because I would much rather waste calories on carbs than chocolate. I decided to try this recipe because I liked the salty/sweet combination and because it took less than 15 minutes start to finish. I would give them an A. They are super easy and I would recommend them if you need to whip up a quick dessert for a holiday party.

Pumpkin spice muffins

I wanted to share a super easy, super delicious recipe I recently discovered. A friend made them for ladies' night out and I had to try them for myself. There are three ingredients, so it could not be easier.

Pumpkin Spice Muffins


All you need is: A box of yellow cake mix, a can of pumpkin, a teaspoon of pumpkin spice and icing (Optional. It's just as good without.)

Mix all the ingredients, expcept for icing, together. Just a word to the wise, it will be very thick! Just keep mixing until it is well blended. Fill cupcake liners in a cupcake pan until they are at least 2/3 full. Bake according to the box.

The finished product!

My friend left off the icing, which I thought was such a great idea. If you are watching what you eat, you can skip the icing. If you aren't, you can add as little or as much icing as you like and the icing doesn't get hard from being left on. I have made a version of these in the past using devil's food cake and they had 5 Weight Watchers Plus Points so I bet these are close. They are delish and good for you. Defintely a win-win!

Where we've been

We have been busy. Just when I think things are starting to calm down, tons of new obligations pop up! We have been to Houston, doctor's appointments (more on that later) and spent time with friends. We're going to Lubbock and have been planning trips to NYC, Vegas and Dallas for a Cowboys game. I'm tired just typing about it.

No matter how busy we are, I try to cook at least four or five nights a week. I am type A to the max, so I enjoy making weekly meal plans and finding new recipes to try. When we first got married I noticed that we were eating the same things over and over again so I committed to trying one new recipe a week and I have been pretty good about it.

I've been even better about it lately because I have Pinterest to help! It has given me so many ideas, so I thought I would rate the new recipes we've tried lately and share the links in case anyone wants to try them for themselves!


Crack Potatoes

We both loved these and gave them an A+! They were super easy, but I'm not going to lie, they are not good for you in any way. They are called "crack potatoes" because you can't get enough and that is the truth! Next time I make them I'm going to divide the recipe into 3 pans and freeze 2 of them because I have no self-control.


Cheesy Ranch Potatoes

Can you tell we like potatoes? These were good, but not as good as the crack potatoes, so we gave them an A-. We halved the recipe, which worked out perfectly.


Creamy Cheesy Potatoes

I mean, we really, really like potatoes. My mom and I made these for my sister's birthday at the beginning of the month and I gave them a solid B. You have to make a roux and I usually stop reading a recipe as soon as I see that making one is involved. This one was pretty easy, but I wasn't crazy about the cornflake topping.


Pizza Bites

We usually make these the day after we've had pizza and are another A+. The dough recipe I posted makes enough for two pizzas, so we have pizza one night and the next have these. They are delish! But you have to be careful because you can have 8 and not even realize it.


Crockpot Italian Chicken

This was SO easy! I came home from work at lunch and threw everything in the crockpot and by the time I got home it was ready. I love crockpot cooking! Just add a salad and you have a meal in no time. We gave them a B+.


Hot Spinach Dip

This is a low-fat spinach dip and I would give it a B. Let's be real, low-fat dip will never be as good as the "not so good for you" dip. But, I will continue to search for a recipe that rivals Houston's spinach dip. If you are watching what you eat, this blog as tons of great low-fat recipes.


Best Ever Beef Dip Sandwich

I give these an A+. This is another crockpot recipe and takes a couple minutes to prepare. We both loved these and I am not a big beef eater. This recipe will definitely be in the rotation this fall and winter!

For the love of pizza

While we were in Miami I had some of the best pizza I have ever had. It was from a place called Joe's Pizza and Pasta near my dad's condo. The people are from the Tri-State area and the pizza was a-mazing. The crust was cooked on the outside and chewy on the inside. It was cheesy and greasy and perfect.

Ever since then I have been on a mission to find a crust recipe that come close to what I experienced. Daniel, who makes really good pizza, was not on board with this plan. I think he was a little offended, but I decided to persevere. The following is the recipe that I found. I give it a 9 out of 10. It was really, really good and even Daniel said it was better than the recipe he had been using.

New York Style Pizza Dough



Ingredients:

1 1/2 cups warm water (105F)
4 1/2 cups of all-purpose flour
1 tablespoons of olive oil
2 1/2 teaspoon of granulated sugar
2 1/2 teaspoon of salt
1/2 teaspoon of yeast
1/2 cup cornmeal

Directions:

In a large bowl, dissolve sugar and salt in water.

Add oil and flour and stir with heavy spoon for 1 minute.

Turn out to a lightly floured surface and press into a circle.

Sprinkle yeast evenly over dough and knead for 12 minutes.

Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch

Roll each portion into a ball. You want a dough ball without visible seams except the bottom.

Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.

Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.

After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.

Carefully slide the pizza into the oven.

Bake in a 500 degree oven for 20-25 minutes, until crust is golden.


The finished product


Recipe from Recipe Pizza

I am still in search of the perfect crust. I'll keep you updated if I find a better one. Until then, enjoy!

You must make this

Since getting back from France, we have been trying to eat a little healthier. Well, I have been trying to eat healthier and Daniel is paying the consequences. We are going to Miami and I refuse to be the fat girl like in Cosmo with the bar over my eyes.

I have been trying tons of different recipes and have made quite a few of the recipes from my Hungry Girl cookbooks. One day I was looking around her website and found a recipe for white lasagna. I love white lasagna and I knew I had to try it.

It was way too good and a serving is under 300 calories. I would eat this if I wasn't trying to lose weight and I've already made it twice. Do yourself a favor and make it tonight.



Hungry Girlfredo White Lasagna
Recipe from Hungry Girl

3 medium zucchini, ends removed
1 cup fat-free ricotta cheese
2 large egg whites or 1/4 cup liquid egg whites
1 tsp. chopped garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
1 1/2 cups chopped mushrooms
2 cups chopped spinach
3/4 cup fat-free sour cream
4 wedges The Laughing Cow Light Creamy Swiss cheese
4 tbsp. reduced-fat Parmesan-style grated topping, divided
4 sheets oven-ready lasagna noodles (like the kind by Ronzoni)
1/2 cup shredded part-skim mozzarella cheese
Optional: additional salt and black pepper

Preheat oven to 425 degrees.

Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Set aside.

In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Add spinach and cook until spinach has wilted and excess moisture has evaporated, about 2 more minutes.

Remove skillet from heat and let cool. Blot away excess moisture from veggies, using paper towels. Transfer contents to the bowl of ricotta mixture and set aside.

Re-spray skillet and return to medium-high heat. Working in batches, cook zucchini until softened, about 2 minutes per side; remove skillet from heat and re-spray between batches. Set zucchini aside.

To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 - 45 seconds, until very warm. Stir until smooth and set aside.

Spray an 8" X 8" baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce.

Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm-style grated topping.

Bake in the oven for 25 - 30 minutes, until cheese starts to brown.

If you like, season to taste with additional salt and black pepper. Enjoy!

MAKES 4 SERVINGS

Serving Size: 1/4th of lasagna (1 large piece)
Calories: 290
Fat: 6.5g
Sodium: 726mg
Carbs: 33g
Fiber: 3g
Sugars: 10g
Protein: 21.5g

PointsPlus® value 7*