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Mahon-Menorca Cheese Tapas & Wine Pairings

March 13, 2018 by Amanda Leave a Comment

This post was sponsored by Mahon-Menorca Cheese. As always, all thoughts & opinions are my own. #MahonCheese

Introducing Mahon-Menorca Cheese from the Island of Menorca! Find some new taste inspiration – plus wine pairings & tapas!

Cheese – making & tasting – is one of the most delicious forms of art.

The more you search, the more you explore, the more you find. It’s a taste exploration I will never tire of!

I had the recent pleasure of tasting a new cheese – one I was completely unfamiliar with. This is always so exciting to me!

Introducing Mahon-Menorca Cheese. This cheese is ONLY made on the Island of Menorca, the Baleric Islands, Spain. Mahon-Menorca Cheese is a product with Protected Designation of Origin (P.D.O). To qualify for a P.D.O, the product must have qualities and characteristics which are essentially due to it’s geographical area of production. It must also be produced, processed and prepared exclusively within that area.

The history of cheese on Menorca dates back to prehistoric times. The process of making Mahon-Menorca Cheese has remained very much unchanged the past thousand years. Fresh milk is used from livestock grazing freely within the landscape of Menorcan countryside. After that the Menorcan wind, humidity and sunlight – together with the human element – give the cheese it’s unmistakable flavor.

There are 3 varieties of Mahon-Menorca Cheese:

Tender : Soft. Yellowish-white in color, with very little developed crust. Soft & creamy. It’s flavor is milky with a slight reminiscence of butter and an acidulous touch.

Semi Cured : Characteristic and unmistakable. The rind is an orange color or brownish-grey if it is a farmhouse cheese. It has a firm texture and is easily sliced and it is a yellowish/ivory colour. It has a variable number of small holes, distributed irregularly. It’s milky taste & flavors are more developed, with slight buttery reminiscences of toasted nuts & dried fruit. It presents a moderately persistent aftertaste.

Cured : A delicacy for cheese lovers. It’s texture is firm and hard, less creamy and in an advanced curing state it breaks & flakes upon being cut. The taste and aroma are very developed, complex and intense with a long persistent aftertaste. Has hints of old wood, tanned leather or a wine cellar.

When tasting new cheeses – I always opt for simplicity first. Cheese with an appropriate wine pairing. I found Spanish Tempranillo and Rioja wines to be a lovely match for all three cheeses.

I found the tender cheese to be a lovely light bite to eat drizzled with local raw honey and paired with wine.

I was inspired by a recipe from Mahon-Menorca Cheese. This tasty little tapa was simple to put together – semi cured cheese, cherry tomatoes and a quick olive tapenade.

As for the Cured Mahon-Menorca Cheese, I enjoyed each glorious nibble of it with a glass of wine. I loved all varieties of Mahon-Menorca Cheese – but the cured was definitely my favorite!

Here’s to all things cheeeeese!

Buen provecho!

Amanda ♥

You can find Mahon-Menorca in the USA at Fairway, West Side Market, Gourmet Garage, Saveway, Wholefoods, Kroger, Costco, Central Markets, Central and Town & Country Markets or your local cheesemonger.

Visit Mahon-Menorca for more information, inspiration & recipes.

Print Recipe

Mahon-Menorca Cheese Tapas

A simple tapa made with Mahon-Menorca Cheese, tomatoes & olive tapenade!

Prep Time15 mins

Total Time15 mins

Course: Appetizer

Servings: 16 tapas

Author: Amanda

Ingredients

Semi-Cured Mahon-Menorca Cheese 16 cubes
16 cherry tomatoes
1 tablespoon good quality olive oil
1/4 teaspoon Herbs De Provence dried
pinch of salt & pepper
1/3 cup sliced black olives
1 tablespoon good quality olive oil
pinch of salt
16 skewers

Instructions

Cube cheese, set aside.
Rinse tomatoes. Slice off just the tip of the top of the tomato - giving you a flat surface.
In a small bowl, toss the tomatoes with the olive oil, Herbs De Provence, salt & pepper. Set aside.
For the tapenade, crush the olives, olive oil and salt to make a puree. I used a mortal & pestle.
Assemble. Cube of cheese on the bottom, place a tomato on top. Pierce skewer thru center. Place on serving plate and drizzle any olive oil mixture over tops. Spoon olive tapenade on top of tomatoes.
Enjoy!

Low Carb Peanut Butter Cream Cheese Protein Bars

February 26, 2018 by Amanda 6 Comments

These Low Carb Peanut Butter Cream Cheese Protein Bars taste like a healthy Peanut Butter Cheesecake! Quick & simple to make – one bowl, no baking & no food processor!

I’ve shared a few low carb & diabetes-friendly recipes so far and have received a tremendous response. I’ve been making an effort to get more posted – I promise!

When I make protein bars like this, I like to focus on meal replacement instead of snacks. Having a diabetic in the household, I understand how important it is to eat each meal. We also live in reality over here, where there may not always be time to make a wholesome breakfast or lunch gets skipped. Having a ready to go, healthy protein bar that is filling & not loaded with sugar and carbs is vital.

You can easily cut these bars in half or quarters for snack size, I just calculate numbers for what I feel would make a suitable meal replacement.

I’ve shared a similar protein bar using coconut flour and I’ve gotten a lot of constructive feedback on the recipe. ( I love you all – and I love the feedback ♥ )

Some readers have shared with me that they routinely see a spike in their blood sugar after eating coconut flour. Also, some folks love the texture of raw coconut flour, others – not so much.

Although I love using coconut flour, I skipped it on this bar. Cream cheese and almond flour give this bar a creamier, almost dessert like texture. Like a healthy peanut butter cheesecake ♥

I’ll mention this each time – the protein powder you use here is key. The protein powder I use contains 4 grams carbs & 26 grams protein per scoop / 36 grams. You’ll find protein powders with lower carbs & much higher carb counts. Paying attention and reading labels are always a must!

Another reminder – sugar is sugar. I’ve talked about this before when it comes to fad diets, “healthy eating” and such – but again – sugar is sugar. Be it granulated sugar, turbinado sugar, coconut sugar, maple syrup, honey, agave, applesauce, molasses – whatever – it all translates to sugar when consumed.

The small amount of artificial sweetener really goes unnoticed in this recipe. It adds just a touch of sweetness. If you don’t do artificial sweeteners, feel free to use your preferred sweetener. Or skip the sweetener all together.

I always get a lot of questions in regards to subbing coconut oil in recipes and I understand people have reservations with it. Butter should swap out fine in this recipe.

This recipe takes just a few minutes to mix up. Throw a few ingredients in a bowl, microwave, and mix everything else in. Easy peasy. No food processor required – I love an easy clean up.

Here’s to a quick, simple, delicious and low carb protein bar that will fill you up! Enjoy!

Thanks for stopping by ♥

-Amanda-

Print Recipe

5 from 2 votes

Low Carb Peanut Butter Cream Cheese Protein Bars | Diabetic Friendly

These Low Carb Peanut Butter Cream Cheese Protein Bars taste like a healthy Peanut Butter Cheesecake! Quick & simple to make - one bowl, no baking & no food processor!

Cook Time5 mins

Total Time5 mins

Course: Diabetic / Low Carb

Servings: 8 servings

Author: Amanda

Ingredients

1/2 cup creamy natural peanut butter
1/4 cup coconut oil
4 oz cream cheese cubed
1 cup vanilla protein powder pay attention to the carbs in your protein powder
1/2 cup almond flour
1 tablespoon stevia or preferred sweetener - adjust to taste
1 teaspoon vanilla extract

Instructions

Combine peanut butter, coconut oil & cream cheese in a glass mixing bowl.
Microwave for 30 seconds. Stir. If not creamy & combined, microwave for another 15 - 30 seconds.
Stir in protein powder, almond flour, stevia and vanilla extract. Mix until thoroughly combined.
Transfer mixture to 8" or 9" square pan - spread/pat down with a spatula into an even layer.
Refrigerate for an hour. Cut protein bars into 8 pieces.
Store protein bars covered in fridge.

Baked Cheddar Cheese & Black Pepper Spread

December 11, 2017 by Amanda 1 Comment

This post was sponsored by Heluva Good! Cheese as part of an Influence Central campaign and all opinions expressed in my post are my own.

This quick, simple and delicious Baked Cheddar & Black Pepper Spread takes only four ingredients and just a few minutes to put together!

I entertain a lot. Holidays, football games, cookouts – we always have company. We also have a lot of unplanned, drop in kind of company. Either or, I’m always ready to host – I love it!

There are foods I always have on hand for company. Cheese is on top of the list. A simple cheese tray is always a hit – and tends to be the first thing to be cleared off the table.

Besides a cheese tray, there are so many other options for quick, throw together hors d’oeuvres & bites to eat with the almighty cheese.

I LOVE and swear by Heluva Good!® Cheese. Heluva Good! Cheese blocks are always in my fridge – be it for daily snacks for the family or a part of a food spread for company.

Heluva Good! Cheese is loaded with serious mouthwatering flavor. As always – it’s gluten free, made with real milk and a great source of protein and calcium!

Heluva Good! Cheese comes in an assortment of delicious flavors:

Colby Jack
Pepper Jack
Extra Sharp Cheddar
Sharp Cheddar
White Extra Sharp Cheddar
White Sharp Cheddar
White Mild Cheddar
Muenster
Monterey Jack
Special Reserve Extra Sharp Cheddar

I have many, many cheesy recipes I make – but today I’m talking about just one. Warm Cheddar & Black Pepper Spread. It’s a simple recipe that focuses on just two flavors – cheddar cheese & black pepper. No spices, no dash of this or that – no distractions. This is the real deal here. That being said – you want to use the best cheese – yup – Heluva Good! Cheese & a freshly ground black pepper. The combination of the two is unbelievably delicious.

This spread couldn’t be any simpler to make. It takes only four ingredients and a few minutes to put together. Shred your cheese, grind in the black pepper and mix in real mayo (none of that sweet stuff) and sour cream. Throw it in the oven and bake until the top is lightly golden brown.

This stuff will be like molten lava – so resist the temptation to dip right in. Let it sit for 10 minutes before serving.

I serve this with crackers, hard pretzels, soft pretzels, baguette slices, pita slices – heck, I could eat it right off a spoon. I will also mention that this cheesy concoction is fabulous served over a juicy chicken breast – but that’s for another time.

I always find a big selection of Heluva Good! Cheese at my local Walmart. They already have great prices – but now you can save even more! Head over to Ibotta to grab this deal now – limited quantities are available!

Thanks so much for stopping by! Stay cheesy, my friends 😉

Amanda ♥

Head over to Heluva Good! Cheese for all things cheese inspiration!

Don’t forget to grab that Ibotta offer at Walmart!

Print Recipe

Baked Cheddar & Black Pepper Spread

This quick, simple and delicious Baked Cheddar & Black Pepper Spread takes only four ingredients and just a few minutes to put together!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Appetizer

Servings: 4 -6 servings

Author: Amanda

Ingredients

8 oz block of Heluva Good! Sharp Cheddar Cheese
1/3 cup sour cream
1/4 cup real mayonnaise none of that sweet stuff
30 cracks fresh ground black pepper - approximately 1 teaspoon

Instructions

Preheat oven to 350°F. Lightly grease or spray an oven safe dish(es).
Shred cheddar cheese in a mixing bowl.
Grind in fresh ground black pepper, mix.
Stir in mayo & sour cream until combined.
Scrape mixture into greased dish. Bake for 15 - 20 minutes or until mixture is golden brown.
Let rest at room temperature for 10 minutes.
Serve with crackers, hard or soft pretzels, baguette slices, pita triangles and enjoy!

Olive Tapenade

September 5, 2017 by Amanda 3 Comments

This post has been sponsored by Pomora. All content, thoughts & opinions are always my own. This post contains affiliate links.

Try this simple & delicious Olive Tapenade made with black & kalamata olives, olive oil, capers, anchovies & garlic!

Sometimes simple recipes can be so impressive.

That’s certainly the case with this Olive Tapenade.

I’ve always been an advocate of keeping things as simple as possible in the kitchen. Life is too busy, and too short for that matter, to be fussing over extensive ingredients on a daily basis.

The key to great food made simple is keeping quality ingredients on hand.

I always keep an assortment of good olives in my fridge and in my pantry. For snacking, for meals & for quick hors d’oeuvres.

Olive oil. I thought I knew good olive oil. I always have quite a few bottles around – one for cooking, one for dipping, one for dressings. Then I was introduced to Pomora Olive Oil. I was a believer at first taste. The amount of depth & flavor in this oil – it’s like nothing I’ve tasted before.

It’s safe to say there is no turning back for me. Pomora Olive Oils are my one and only. The quality and flavor is second to none. The story of the oils is just as beautiful….

Pomora is committed to supporting small, independent growers. Their farmers have generations of experience behind them and employ traditional & sustainable farming methods. They respect the land which supports them and they take care of their employees!

Pomora has created an “Adopt An Olive Tree” program where you receive four shipments a year from your tree. These oils come from gold-medal winning, independent family growers. The flavor of the olive oil will vary each shipment – the tastes are wondrously unique to each season. {Visit here for all the details on Pomora Olive Tree Adoption}

I used good kalamata olives and black olives for this tapenade. You can use any olive that your heart desires ♥

Make your olive oil count – of course I used Pomoro Olive Oil in this recipe and it makes all the difference.

You’ll see I add anchovies to this tapenade. Trust me – add them. There is no fishy taste to this recipe – it just gives it that umami taste we all love but may not understand.

So everything goes into a food processor. Pulse, scrape, pulse. Don’t over process it. Serve immediately or refrigerate until ready to serve.

I made two batches – one coarser, one a bit more pureed. I suppose I preferred the one with a bit more texture, but both were so delicious I’m not sure I could choose a favorite.

I love Pomoro Olive Oils for many reasons – but at the end of the day I most appreciate the flavor for dipping and drizzling. Enjoy this 100% pure olive oil and all it’s health benefits. Taste the difference!

Thanks so much for stopping by!

Amanda ♥

Click below to learn more about Pomora!

Print Recipe

5 from 1 vote

Olive Tapenade

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic.

Cook Time5 mins

Total Time5 mins

Course: Appetizer

Servings: 6 -8 servings

Author: Amanda

Ingredients

1 1/4 cup pitted olives - I used half Kalamata and half black
2 tablespoon Pomora Olive Oil
2 tablespoons capers
2 cloves garlic minced
2 anchovies
pinch of black pepper

Instructions

Combine all ingredients in food processor.
Process until desired consistency, stopping to scrape down sides once or twice. Do not over process.
Serve immediately with baguette slices or good crackers or refrigerate until ready to serve.
Enjoy!

Hard Boiled Quail Eggs

March 8, 2017 by Amanda 16 Comments

All about Quail Eggs. How to hard boil quail eggs, peel & crack quail eggs and other quail egg stuff you need to know.

It’s a ~~not so~~ funny thing.

I have chickens. My hens are loved and well cared for, free ranged & eat the best of the best. They’re happy, spoiled little chickies, living the good life.

In return, they graciously give us fresh eggs. Seriously, some of the best eggs ever. Beautiful marigold yolks tell the tale of the quality of the chickens diets.

Then as luck would have it, I find myself suffering from an egg allergy. Scratch that, it’s an egg intolerance. An egg allergy causes a serious allergic reaction from just trace amounts. So far (knock on wood) I can eat a slice of cake that has an egg or two in the batter, but I can’t eat a scrambled egg.

I tried changing the chickens food & diets. No luck. I tried eggs from other free range farms. No luck. I tried gluten-free, gmo free eggs from another farm. Nope. I tried various store bought eggs. No dice.

I was convinced that duck eggs would be the answer. Then quail eggs. Then guinea hens eggs. I was sadly mistaken. It was one sad failure after another.

Moving along. The “pity-party” is over. I’m seeing another specialist in the near future that can hopefully help me with some of these depressing food allergies.

Let’s talk quail eggs.

I was going to start raising quail this year. My family loves quail eggs and I have a super-picky little eater who requests “tiny eggs” so I always keep a few dozen around.

Besides being bite-sized and absolutely adorable, there are a few other differences.

I have always preferred them over chicken eggs. They have a higher yolk to white ratio which gives you a much richer egg. The flavor of chicken eggs & quail eggs are very similar – but – I find that boiled quail eggs do not need to be salted.

Quail eggs are a bit more nutritious. I won’t bore you with the details but you can read the breakdown of nutrition info on both eggs here.

The other interesting thing is that quail eggs can be eaten raw.

I have vocally expressed my opinion against eating raw chicken eggs a few times before. It’s a BIG no due to the risk of salmonella. I constantly hear it’s okay to use fresh, organic chicken eggs from small, local farms raw. Sorry, it’s not. I have fresh and organic eggs every single day – so fresh, they’re warm. Guess what – I’m not consuming any of those eggs raw.

So back to the quail eggs. They’re safe to eat raw – so using them in mayo, aioli, pastas, mashed potatoes, desserts, protein shakes, booze – whatever – it’s all good.

A lot of folks recommend eating the shell for added health benefits. I’ve always passed on that one.

Quail eggs are a bit tricky to crack, but I’ve found a small sharp knife does the trick. I crack it with the knife & then cut it open. I crack a few at a time in a bowl if I’m frying or scrambling them. I recently bought a little cutter gadget for quail eggs – it does makes the job easier.

Peeling boiled quail eggs is tricky if you don’t cook them the right way. (Recipe follows) When peeling, gently crack the bottom of the egg. I find it easiest to peel from the bottom, taking care to get under the membrane. My daughter finds it easiest to roll the egg between her hands, gently cracking the entire shell, and then peeling.

Quail eggs fry up quickly & look absolutely adorable – so sunny-side-up quail eggs are a must. Here is a recipe for Bacon Wrapped Asparagus topped with Quail Eggs. Simple & delicious and just a bit fancy 🙂

If you wanted to bake with quail eggs – you would substitute 3-4 quail eggs for each large chicken egg.

I have one more piece on eggs to share yet and will probably publish it in the next few weeks. I’ll be comparing quail, guinea, chicken & duck eggs – it’s a glimmer of egg happiness in these sad egg-free times for me. Lol.

Thanks so much for stopping by ♥

-Amanda-

Print Recipe

4 from 5 votes

Hard Boiled Quail Eggs

All about Quail Eggs. How to hard boil quail eggs, peel & crack quail eggs and other quail egg stuff you need to know.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: eggs

Author: Amanda

Ingredients

12 quail eggs or whatever amount you need

Instructions

Fill an appropriate sized saucepan with enough water to cover eggs by one inch. Do not add eggs yet.
Bring water to a full boil. Gently add eggs - I lower them in with a slotted spoon.
Maintain a light boil and cook for 3-4 minutes.
Carefully drain hot water and fill saucepan with ice cold water.
I find hard-boiled quail eggs are best served warm. Peel & serve or refrigerate until ready to use.

This post contains affiliate links. This means that if you were to make a purchase through one of these links, Crafty Cooking Mama would receive a small percentage of the sale price, but you won’t have any additional cost. Any revenue made from sales through these links helps to support the costs of running this blog. Thanks for reading & thanks for your support!

Peach & Blueberry Quinoa Salad #FoodBloggerLove

February 13, 2017 by Amanda 12 Comments

A healthy, light & delicious Peach & Blueberry Quinoa Salad. Makes a great breakfast, snack or dessert. Recipe adapted, with love, from The Gluten-Free Foodsmith ♥

I’m so excited to participate in the #FoodBloggerLove event this year! This is a fun event where we all get to meet other bloggers that we might not have met before over the foodie circuit. Not only do I get to know a little about the blogger, I also get to share their recipes & story with my readers. Win for all!

This event introduced me to Tina Marie at the Gluten-Free Foodsmith. Tina’s mission is to recreate all her favorite recipes, old and new, into gluten-free recipes that her, her family and all foodies can enjoy. You’ll find many of her recipes are health conscience, she enjoys using organic ingredients & loves chocolate 🙂

The thing to remember about gluten-free recipes is they are easily converted if you have no dietary restrictions. These recipes are for all to enjoy!

I read thru years of her recipes – they’re all SO wonderful! I had such a hard time picking just one recipe to share! I know I can’t wait to try her Cranberry Champagne Cake & Chocolate Confetti Quinoa Cookies ♥

I decided to try Tina’s Warm Plum & Blueberry Quinoa Salad. It automatically popped out at me since I’ve been working with quinoa in desserts so much lately.

This lightly sweetened Quinoa Salad is light & delicious. This is a much lighter, healthier sweet than you might be used to seeing around here. It’s very reminiscent of a rice pudding, can be served cold, warm or hot and makes a great breakfast, dessert or snack. It’s a very adaptable recipe and could easily be vegan if you omit the honey (and the butter in my adaptation). You could use any milk, any oil/fat, any fruit – I think you’re going to like it…..♥

Want some more recipes from The Gluten-Free Foodsmith? Check out her Top 10 Recipes from 2016!

Gluten-Free Foodsmith Top 10 Recipes For 2016

Click here to visit The Gluten-Free Foodsmith

You can also follow The Gluten-Free Foodsmith on Facebook, Pinterest, Instagram & Twitter

Thanks so much for stopping by!

-Amanda-

Print Recipe

5 from 2 votes

Peach & Blueberry Quinoa Salad #FoodBloggerLove

A healthy, light & delicious Peach & Blueberry Quinoa Salad. Makes a great breakfast, snack or dessert. Recipe adapted, with love, from The Gluten-Free Foodsmith ♥

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Breakfast, Dessert, healthy(ish)

Servings: 2 cups

Author: Amanda

Ingredients

2 cups cooked quinoa
2 tablespoon salted butter or coconut oil
1 tablespoon unsweetened almond milk or your preferred milk
1 tablespoon raw honey
1 teaspoon pure maple syrup
1 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/2 cup fresh blueberries
15 oz can sliced peaches drained & chopped (I used about 3/4 of the can - use more or less to your liking)
optional - additional maple syrup for drizzling and/or whipped cream

Instructions

In a medium saucepan, combine cooked quinoa & butter over low heat, stirring occasionally, until butter is melted.
Add almond milk, honey, maple syrup, cinnamon & vanilla extract. Stir well to combine and continue to cook over low heat, stirring once or twice, for another 2-3 minutes.
Remove from heat and gently stir in blueberries & peaches.
Serve warm or cold. Drizzle with additional maple syrup if you'd like and/or top with whipped cream. Enjoy ♥
*NOTE*
I used leftover cooked quinoa I had on hand. If you need to make 2 cups cooked quinoa:
You will need 3/4 cup raw quinoa, 1 1/2 cup water & a pinch of salt.
Rinse quinoa.
Combine rinsed quinoa & water in a medium saucepan.
Bring to a boil, reduce heat to low & cover.
Cook for 15 minutes. Remove from heat & let sit, still covered for an additional 5 minutes. Fluff with fork.
You could then add ingredients needed for recipe.

Cheers to Allison at The PinterTest Kitchen for putting this event on! Interested in participating in this or other #FoodBloggerLove events? Join the Facebook group for more information!

Check out all the other goodness from #FoodBloggerLove!

An InLinkz Link-up

Rich & Creamy Hot Cocoa with OREO

February 6, 2017 by Amanda Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OREOSuperDunk #CollectiveBias

As much as I complain about the cold weather – I must admit – a part of me loves it. I love the change of the seasons and the unique beauty each season brings. Winter brings crisp cold weather, snowy days, gray-blue skys and long starry nights. Mother nature takes a much needed break from full bloom.

Although most cold days I’d prefer to hibernate, my kids seem pretty resilient to the near artic temperatures. They bundle up, play in the snow, blow bubbles, roller skate, play basketball, hula hoop – things normal people would do in warm weather. They’ll go and go until I force them to come inside. Red cheeked and frozen hands – they reluctantly come in.

I don’t spoil my girls too much – but I certainly enjoy making the most of the little moments in life. Nothing warms up cold kissed faces, frozen noses and fingers quicker than a mug of hot cocoa and their favorite snack – OREO cookies.

The girls can’t eat an OREO without dunking. Most months of the year they request a big glass of cold milk, but on cold days, we dunk “winter style” with our favorite cup of hot cocoa.

I’ve gave up hot chocolate powdered mixes long ago. Its so simple to make a thick, creamy, rich & delicious cup of hot cocoa with ingredients you already have on hand.

Served with your favorite OREO cookies – this is snack perfection – for kids and adults alike. We can never decide between Original OREO or Golden OREO Cookies – so we just have to buy and eat them both 🙂

Hope you enjoy this winter season!

Thanks for stopping by!

-Amanda-

How do you dunk!? Head over to Oreo Dunk Challenge to share your most creative dunks!

Print Recipe

Hot Cocoa / Hot Chocolate

Rich, creamy & delicious hot cocoa. So much warm chocolate goodness! Takes only 5 minutes to make!

Cook Time5 mins

Total Time5 mins

Course: Drinks

Servings: 2 -3 cups

Author: Amanda

Ingredients

3 cups milk I prefer 2% to whole
1/4 cup + 2 tablespoons chocolate chips or chopped chocolate
1 tablespoon sugar
1/2 teaspoon vanilla extract
pinch of salt
pinch of cinnamon

Instructions

Combine all ingredients in a saucepan.
Heat over medium heat. Stir constantly. Do not let mixture come to a boil & do not walk away from stove.
Keep stirring constantly until chips are melted. You should see lots of chocolate specs - start whisking mixture until all specs are melted. This will take about 5 minutes start to finish.
Turn heat off & use ladle to pour into mugs. Sprinkle with additional cinnamon & top with whipped cream if desired.

I headed to my local Redner’s Market to stock up on OREO cookies, milk and everything else we needed for snacktime perfection ♥

Low Carb Chocolate Peanut Butter Protein Bars | Diabetic Friendly

February 3, 2017 by Amanda 16 Comments

Peanut Butter Low Carb Protein Bars. Coming in at about 10 grams carbs & protein per bar – these are perfect for diabetics & carb counters.

First you should know, I definitely haven’t jumped on some New Year’s “low carb” bandwagon. I love all bread & baked carb goodness and that will never, ever, EVER change.

That being said, I have a diabetic in my family and have been trying to create healthier baked goods, snacks & meals that everyone can enjoy.

I have a lot to learn about diabetic cooking, but I’m embracing it for those I love and I’m on my way. I was fortunate enough to attend classes at Einstein Medical with a dietitian who has 15+ years of serious knowledge & experience in nutrition for diabetics.

Here’s a reminder – sugar is sugar. I’ve talked about this before when it comes to fad diets and such – but again – sugar is sugar. Be it granulated sugar, turbinado sugar, coconut sugar, maple syrup, honey, agave, applesauce, molasses – whatever – it all translates to sugar when consumed.

A diabetics challenge is eating the right balance of carbohydrates, proteins & fiber. It isn’t a game of cutting out carbs – eliminating or eating too little will causes as many problems as eating too many. The goal is to eat nutritious, well balanced meals. Obviously carb counting is a must when diabetic. It’s tricky. You’d think going whole grain all around would be the solution. It is & it isn’t. It’s complicated.

Anyhow. I’ve spent far too much time reading nutrition labels in grocery stores, trying to find the best of the best. Protein bars are a tricky one. I haven’t found any yet with under 15 grams of carbs and a decent amount of protein. Lucky for us all, creating one at home takes only minutes to mix up.

This bar comes in at about 10 grams of carbs & protein. It’s perfect as is and I whole heartily suggest making the recipe as is. If you find yourself wanting just a little bit more, you could spread a teaspoon of peanut butter on top or add a few chocolate chips to each cut bar as needed.

The protein powder you use here is key. The protein powder I use contains 8 grams carbs & 27 grams protein per scoop / 36 grams. You’ll find protein powders with lower carbs & much higher carbs. Pay attention and read labels.

I use unsweetened almond milk in this recipe. You can use any milk you like but it will add to the carb count. Unsweetened almond milk has less than 1 carb per serving – it’s something diabetics should definitely work into their diets.

Enough is enough on nutrition talk. Go ahead and try the protein bars. The texture of raw coconut flour may take a little getting used to but is really worth working into your diet. It’s loaded with all the things you want and less of the things you don’t 😉

Thanks for stopping by! Happy eating!

-Amanda-

Print Recipe

5 from 3 votes

Chocolate Peanut Butter Protein Bars | Diabetic Friendly

Peanut Butter Low Carb Protein Bars. Made with coconut flour - perfect for diabetics & carb counters.

Prep Time2 hrs

Cook Time5 mins

Total Time2 hrs 5 mins

Course: diabetic, healthy(ish)

Servings: 9 bars

Author: Amanda

Ingredients

1 cup raw organic coconut flour
2 scoops chocolate or chocolate peanut butter protein powder 36 grams each scoop
3 tablespoon coconut oil solid then melted
1/2 cup +1 tablespoon unsweetened almond milk
4 tablespoon peanut butter
1 tablespoon cocoa powder

Instructions

Combine all ingredients in a food processor.
Process until completely combined, stopping once or twice to scrape sides.
Taste. If mixture is too dry for you - add an additional 1-2 tablespoon of almond milk. Additional peanut butter can be added but it will change the carb & protein totals.
Line a 8" or 9" square pan with wax paper.
Transfer mixture to pan - spread/pat down with a spatula into an even layer.
Refrigerate for a few hours. Remove wax paper from pan and cut protein bars into 9 pieces - I use a pizza cutter.
Store protein bars covered in fridge. I enjoy these bars as is - but if you feel you need a little more - spread a bit of peanut butter and a pinch of chocolate chips on top.

Breakfast & Baking With Grape-Nuts®

January 4, 2017 by Amanda 6 Comments

Today I’m sharing three recipes that will show you how simple it is to add more whole grain goodness to your diet. Oh, and I have money saving coupons to share with you too! Head over to Post® cereals to grab your coupons now!

Breakfast has always been and will always be the most important meal of the day. It’s essential to eat a nutritious breakfast to get yourself geared up & going for the day. Although the hustle & bustle of the morning makes it difficult to sit down to a breakfast “fit for a king”, there are still plenty of options to get a good breakfast in. Seriously – we can do better than doughnuts, toaster pastries and fast food sandwiches.

Many people make resolutions at the start of each New Year. Eating healthier is often one of those resolutions. Achieving those goals are easy when you add a nutritious and filling breakfast to your daily routine.

I’ll share with you a key ingredient to breakfast success – Grape-Nuts® cereal. It’s a morning staple, and has been for over 100 years. Loaded with 52 grams of whole grain and plenty of fiber, B vitamins, antioxidants & protein – this is a top shelf cereal.

Of course you can sit down to a bowl of Grape-Nuts® cereal and breakfast is served. Other days, though, you may want to get a little creative with it – it’s such a versatile ingredient.

Today I’m sharing with you three recipes you can make with Grape-Nuts®.

The first recipe is super simple and takes only a few minutes and a microwave to make. Grape-Nuts® & Quick Oats is filling, delicious and nutritious. I add cinnamon, raisins, a little sugar and milk on busier days. If I want to take it up a notch, I add a bit of vanilla and a pinch of chocolate chips. You can make it anyway you would normally enjoy a bowl of oatmeal. Stir in maple syrup, fresh fruits, dried fruits, whatever you like!

Here’s a nifty little idea. If you’re so busy in the morning that you the thought of grabbing all the ingredients to make these oats makes you crazy, then you can easily meal prep this. Just measure out all the dry ingredients in sandwich baggies. Just add milk and they’re ready to go when you need them. Like homemade instant packets.

The second recipe I’m sharing may not be the lightest recipe, but it’s absolutely fun and delicious. Chocolate Chip & Bacon Grape-Nuts® cookies. It’s sweet, salty, bacon, chewy crunchy cookie goodness. It’s a great on the go, in a rush kind of breakfast. Or anytime snack or dessert.

Last, but not least, is Grape-Nuts® custard or pudding. It’s a dessert, it’s a breakfast – either or, it’s wonderful. It’s delicious served warm or chilled – I honestly can’t pick which I like more! While baking, the pudding separates into layers. The top will be a thick, creamy egg custard and the bottom turns into a soft Grape-Nuts crust. It’s a must try for all custard fans.

I could literally share dozens more recipes that I use Grape-Nuts® in. I love it for it’s fiber & whole grain content and often add it to muffins, cookies, breakfast bars, quick breads or stir it in my yogurt. It’s a simple way to add major nutrition to my breakfast & baked goodies.

I hope you’re inspired to add more whole grain goodness to your diet! Thanks for stopping by ♥

-Amanda-

Head over to Post® NOW to grab money saving coupons on all your favorite cereals!

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5 from 1 vote

Grape-Nuts® & Quick Oats Oatmeal

Cook Time5 mins

Total Time5 mins

Course: Breakfast

Servings: 1 serving

Author: Amanda

Ingredients

1/4 cup Grape-Nuts®
1/4 cup quick oats
2 tablespoon raisins
1 tablespoon brown or turbinado sugar
1/4 teaspoon cinnamon
1 cup milk
optional - 1/2 teaspoon vanilla extract
optional - 1 teaspoon mini chocolate chips

Instructions

Combine all ingredients in a large microwave safe cereal bowl.
Microwave for 3 minutes, stopping to stir once or twice. Keep an eye on it - it may "cook over" like oatmeal or grits.
Stir, let cool for a minute or two and enjoy!

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5 from 1 vote

Chocolate Chip & Bacon Grape-Nuts® Cookies

Chocolate Chip & Bacon Grape-Nuts® cookies. It's sweet, salty, bacon cookie goodness.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: cookies

Servings: 2 dozen

Author: Amanda

Ingredients

1/4 pound bacon cooked, crisped & diced (4 thick slices)
3/4 cup all-purpose flour
1/2 whole wheat flour
2/3 cup brown sugar packed
1/2 cup Grape-Nuts®
1/2 cup salted butter melted
1 large egg beaten
1 teaspoon vanilla extract
1/4 cup mini chocolate chips heaping

Instructions

Preheat oven to 350°F.
Whisk together flours and sugar in a bowl. Stir in remaining ingredients until thoroughly combined.
Drop by rounded tablespoons onto an ungreased cookie sheet.
Bake for about 10 minutes, edges should be a light golden brown.
Let cookies rest on cookie sheet for 2 minutes before carefully transferring to wire rack to cool completely.
Enjoy : )

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5 from 1 vote

Grape-Nuts® Custard

A simple & delicious layered custard.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Desserts

Servings: 8 - 12 servings

Author: Amanda

Ingredients

1 cup Grape-Nuts®
4 cups scalded milk
1/2 cup sugar
5 large eggs
1 tablespoon vanilla
pinch of salt
cinnamon & nutmeg

Instructions

Preheat oven to 350°F. Lightly grease/spray an 8" or 9" square baking dish. You will also need a larger dish or pan to fill with water and set the baking dish into.
Combine the Grape-Nuts® and milk in a mixing bowl. Let sit for 5 minutes to soften up the cereal.
Whisk together sugar, eggs, vanilla & salt.
Combine egg mixture with the cereal mixture.
Pour into baking dish. Sprinkle top generously with cinnamon & nutmeg.
Place baking dish into larger pan and then pour hot water into the larger pan around your custard baking dish. (Water bath/bain marie)
Bake for 45 - 50 minutes or until knife inserted in center comes out clean.
Remove dish from larger pan and cool. This is good warm and wonderful chilled. You decide which is better.
I serve this sprinkled with additional cinnamon or cocoa powder and whipped cream.
Enjoy : )

Spanish Seafood Salad

January 3, 2017 by Amanda 9 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias

This Spanish Seafood Salad will keep your Big Game menu exciting! Loaded with shrimp, crab, octopus, fresh veggies & olives – it has fresh, bold flavor & just the right amount of heat.

It’s getting to that time of the year again! Time for friends and family to unite for football, food and fun. Time to start planning our menus for the Big Game. Snacks, finger foods, appetizers, salads, fried foods, smoked meats, desserts – it all goes!

I love entertaining and enjoy out doing myself just a little every year. There are a few foods that are favorites and must be served every year. I also have fun switching it up, keeping my guests guessing & excited about what we’re going to eat.

I already have my Big Game menu planned! I won’t share my whole menu – but – I’ll share one of my party favorites. Spanish Seafood Salad. Oh. My. Yum. I don’t make it often enough and it’s ALWAYS requested!

This Seafood Salad is simple enough to make and involves minimal cooking. Actually, you can avoid all cooking by buying precooked shrimp. This salad does involve a little dicing and chopping prep time – but it’s all worth it.

Throw together shrimp, crab meat, octopus (yes, octopus – trust me – it’s wonderful) tomatoes, green peppers, onions, olives…then there’s my extra, but not so secret ingredient…

El Yucateco® Green Chile Habanero Hot Sauce. Made with fresh, hand picked green habanero peppers, garlic and select spices & seasonings. El Yucateco® contains far less vinegar then the average hot sauce giving you the true flavor of the pepper. El Yucateco® is the #1 authentic habanero hot sauce & Green Chile Habanero Hot Sauce is their #1 seller nationally!

El Yucateco® really livens this Seafood Salad up! It adds so much crisp and bold flavor, so much depth with just the perfect amount of heat.

I never go overboard when adding heat to may food. Some people do prefer things hotter, so I keep a bottle or two of hot sauce on my table for those with more adventurous palates.

Now, we’ll go back and talk about octopus for a minute. Yes, there’s octopus in this salad. I love the taste & texture the octopus gives this salad. Although most people would never guess it’s in there – I’ve tried making this salad without octopus and definitely missed it. I use canned octopus for this salad, but go ahead and use fresh if you prefer. Squid works too. The canned variety is cooked and ready to go with a little chopping. I usually find it in the ethnic or Spanish section in my grocery store.

I serve this salad with an assortment of accompaniments. It’s great eaten all alone, with a squirt of lime, with a few slices of avocado, in fresh flour tortillas, with tortilla chips, with pasta, over rice, over a simple lettuce salad – it’s all wonderful!

Hope everyone enjoys their time together this football season. Food, family, friends & football = great times ♥

Thanks so much for stopping by!

-Amanda-

Head over to El Yucateco® for all the recipes, ideas and inspiration you need to plan your Big Game menu!

Print Recipe

Spanish Seafood Salad

This Spanish Seafood Salad will keep your Big Game menu exciting! Loaded with shrimp, crab, octopus, fresh veggies & olives - it has fresh, bold flavor & just the right amount of heat.

Prep Time25 mins

Total Time25 mins

Course: Fish &amp, Salad, Seafood

Servings: 12 + servings

Author: Amanda

Ingredients

2 pound shrimp cooked & peeled
1 1/2 pound artificial crab & lobster meat use the real stuff if you have it
4 - 4 oz. cans octopus, drained (again, if you have fresh stuff, use it)
1 1/4 cup green stuffed pimento olives halved (approx 5 1/2 oz jar)
1 large crisp green pepper diced
2 medium ripe tomatoes diced
1 medium sweet onion finely diced
2 cloves garlic minced
4 tablespoon olive oil
2 tablespoon El Yucateco® Green Chile Habanero Hot Sauce or to taste
1/4 teaspoon salt to taste

Instructions

Add cooked & peeled shrimp to large mixing bowl.
Chop half of "crab" meat, by hand and flake the other half. Add to mixing bowl.
Chop larger chunks of octopus. Add to bowl, mix all seafood together.
Add halved olives, diced green peppers, tomatoes, onion, garlic, olive oil, El Yucateco® Green Chile Habanero Hot Sauce and salt. Mix well.
Cover bowl & let salad sit for a few hours in fridge to blend flavors.
Serve cold. This salad is wonderful by itself or with lime, avocado, salad, pasta, rice, tortilla chips, fresh flour tortillas, crackers (etc)
Enjoy!