Celebrating the 4th of July is synonymous with burgers, hot dogs, desserts, chips, etc (you know, basically any junk food!). So by no means am I going to pretend we had a really healthy meal on the 4th of July. I mean, that would just be very un-American of me! We had southwestern burgers and strawberry and blueberry cobbler (those recipes will be posted soon), but I wanted to try to off-set the bad carbs and sugar with a side dish that I could feel better about eating! This three-bean salad is delicious and healthy and it’s a great substitute for mayo-ridden potato and pasta salads. It’s very easy to make and is perfect for summer picnics and BBQ’s!
Three Bean Salad
– 1 can black beans, drained and rinsed
– 1 can pinto beans, drained and rinsed
– 1 can garbanzo beans (chick peas), drained and rinsed
– 2 tbs. apple cider vinegar
– 2 tbs. balsamic vinegar
– 2 tbs. extra virgin olive oil
– 2 tbs. chopped cilantro
– salt and black pepper to taste
– Optional: 2 tsp. fresh lemon juice and finely chopped red onion
1. Drain and rinse beans in a colander. Transfer beans to a bowl. Add in all other ingredients and mix. Chill for 1 to 2 hours before serving.
It was my friend/co-worker’s birthday last week and I offered to make the cupcakes. But ya see, it wasn’t so simple because Jennifer is usually the person in my lab that makes the cupcakes for all of our special events. I had some big shoes to fill and I didn’t want to make plain ol’ vanilla or chocolate cupcakes and then I remembered seeing this this post from My Baking Addiction for Nutella buttercream frosting and knew I found the right cupcakes. If you have never had Nutella, I highly suggest you pick up a jar of it the next time you hit up your grocery store. It is a chocolate hazelnut spread that was sent down to us from Heaven. The addition of Nutella to the cupcake batter gave the cake a rich, decadent taste!
I used the doctored up chocolate cake recipe that I used for my Triple Chocolate Cupcakes, except instead of adding in the pudding mix, I added Nutella and baked it right into the cake! These Nutella cupcakes were amazing, but I almost wish they had a little more Nutella flavor. If I make these again, I think I will do it the way Jamie from My Baking Addiction suggests by filling the cupcakes with Nutella after they bake!
Nutella Cupcakes with Nutella Buttercream Frosting
Makes 24 cupcakes
Ingredients for the cupcakes:
– 1 box devil’s food cake mix
– 4 eggs
– 1 cup vegetable oil (though I used more like 3/4 cup)
– 1 cup sour cream
– 1/2 cup milk
– 2 tsp. vanilla extract
– 1/2 cup Nutella
1. Preheat oven to 350 degrees. In a large mixing bowl, mix eggs, oil, sour cream, milk, vanilla extract, and Nutella. Add in cake mix and mix until well-combined.
2. Place cupcake liners into muffin pan and pour batter into cups filling each cup approximately 3/4 of the way. Bake for 19-22 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting. Then, I want you to go for a quick jog or do some jumping jacks because if you are anything like me, you had at least two (maybe 3) spoonfuls of Nutella while you were making these cupcakes….
1. Cream together the butter and Nutella in a large mixing bowl. Add in confectioners’ sugar 1 cup at a time and continue until all sugar is creamed together with the butter and Nutella. Add vanilla extract and 3 tablespoons of the milk or cream and mix. Keep adding a tablespoon of the milk or cream until your frosting is smooth.
– Because I wanted to add Nutella into the cake batter and needed it for the frosting, I bought the large, 26 ounce jar of Nutella so I didn’t have to buy 2 smaller jars.
I’m a big fan of spinach artichoke dip, but let’s face it, it’s not the healthiest appetizer/snack choice. Most of the spinach artichoke dips you get at restaurants are made with heavy cream and full-fat cream cheese. I’ve come up with a low-fat, guilt-free version that you can make and enjoy at home!
I use this little guy for baking mine. It takes a bit longer to get the dip cooked/heated, but what I like about it is that it keeps the dip consistently warm. If you don’t have a mini Crock-Pot, no worries! You can still bake this dip in a small baking dish in your oven! Serve this dip with your favorite crackers, pita chips, or fresh veggies!
– 1 16-ounce bag of frozen spinach, thawed and drained well
– 1 can artichoke hearts, rinsed and drained well
– 1/2 cup shredded Monterey Jack or mozzarella cheese
– 1/4 tsp. salt
1. If using the oven, preheat to 350 degrees. In a food processor, blend cream cheese, Parmesan cheese, garlic powder, and salt until smooth and creamy. Add spinach and blend until thoroughly mixed. Add artichokes and coarsely chop until desired consistency is reached. Add to stoneware or shallow baking dish.
2. If using the mini Crock-Pot, cook for 1 1/2 hours. Sprinkle Monterey Jack or mozzarella cheese on top during the last 10 minutes. If you are going to bake the dip in your oven, sprinkle with cheese and bake for approximately 15 minutes (the edges of your dip may turn a light golden brown).
Let the fondue feast continue! First of all, I have to apologize for the picture for this recipe (it was hard to take a picture in our poorly lit living room)! I posted my recipe for our first course, Cheddar Swiss Fondue the other day. This Coq Au Vin fondue was our second course. In French, Coq Au Vin means “Rooster in wine.” Well, no roosters were harmed in the making of this recipe, but I call it Coq Au Vin fondue because it is my take on The Melting Pot’s version.
This recipe works well with a variety of meats. We typically do chicken and steak, but shrimp and salmon also work really well! If you have been to The Melting Pot before, you might be thinking about all of those great dipping sauces they give you. My philosophy on this is if you want to do this at home and save some time and money, don’t try to make a bunch of sauces from scratch. Some sauces are worth making every once in a while, but a lot of the time, we just use bottled teriyaki sauce and BBQ sauce. If we do fish, I like to do a lemon, white wine, and butter sauce. If you are feeling adventurous though, give some of their sauces a try! My faves are the curry and their green goddess dip!
Coq Au Vin Fondue
– 3 14.5 ounce cans vegetable broth
– 1 cup red wine (burgundy, or I sometimes use cabernet sauvignon)
– 2 garlic cloves, minced
– Optional: green onion, mushrooms
– Meat: If serving 4 people, I recommend you have at least 2 pounds of meat. Cut chicken, steak or salmon into bite-size pieces. Small red potatoes and vegetables also work well with this fondue.
1. If you plan to do all three fondue courses, I recommend doing as much prep work beforehand as possible for each course so all you have to do in between is clean your pot out. For Coq Au Vin fondue, you can prep by cutting your meat into bite-size pieces and try to trim away any fat. I then sprinkle with salt and pepper, cover, and put the meat back into the fridge until I am ready for it.
2. Heat fondue pot to high heat, add wine, broth, and garlic and simmer for approximately 3-4 minutes. You can tell that the broth is ready when you dip in a piece of meat and it immediately starts cooking. Chicken typically takes about 4 minutes to cook. Steak typically takes 2-3 minutes depending on how well-done you like to eat your steak.
– Be careful when serving raw meat. No raw meat should be placed on the same plate that you plan to eat the meat off of when it is cooked. I serve the raw meat on a large plate with its own fork and knife (if needed) and then give each guest a separate plate with another fork and knife. Make sure your meat is fully-cooked before eating it.
– As your broth continues to simmer while you cook your meat, the broth will start to evaporate. Our fondue pot is rather large so I need to add 3 cans of broth in order to prevent the broth from getting too low. If you are using a small pot, you can start with 2 cans of broth and a 1/2 cup of wine.
One of the first, “fancier” dates that my husband and I went on when we first started dating was to The Melting Pot. If you have never been to The Melting Pot, I suggest you go there. Like right now. Go. What are you waiting for?!
My favorite part of the whole fondue experience is the cheese fondue. Who doesn’t love bread and cheesy delicious goodness? I love bread and cheese just as much as I love peanut butter and chocolate. Yeah, I said it. And as much as I love going to The Melting Pot, it can be a little expensive and time consuming. My husband bought me an electric fondue pot a few years ago and we just love it! In fact, we prefer to just make fondue at home now instead of going to The Melting Pot. If you are careful with the types of ingredients you buy, you can save money and it is really nice to just sit at home, watch a movie while we eat, and take our time through each fondue course! Stay tuned for my Coq Au Vin Fondue recipe for cooking the meat as well as my chocolate fondue recipe!
Cheddar Swiss Fondue
– 2 cups grated sharp cheddar cheese
– 2 cups grated Swiss cheese
– 1 tsp. ground mustard
– 2 cloves garlic, minced
– 1/2 to 3/4 cup light-bodied beer (I recommend Corona)*
– 1/2 tsp. salt
– 1/2 tsp. black pepper
– 2 tsp. Worcestershire sauce
– 1 large french baguette, diced into bite-size pieces
– Optional: diced granny smith apple, raw broccoli and cauliflower
1. If you plan to do all three fondue courses, I recommend doing as much prep work beforehand as possible for each course so all you have to do in between is clean your pot out. For cheese fondue, you can prep by grating all of your cheese and combining it in a bowl. Then in a small condiment bowl, I add the garlic, mustard powder, salt, and pepper. You can then store these ingredients back in the refrigerator until you are ready to use them!
2. Heat fondue pot to high heat, add beer, garlic, mustard powder, salt and pepper and simmer for approximately 2-3 minutes. Add in cheeses and continue stirring cheese until it is completely melted. Once melted, add in Worcestershire sauce. Lower the heat on the fondue pot and enjoy!
– Be careful with the amount of beer that you add to the cheese. You don’t want to pour too much in, otherwise your cheese will be too liquidy. I recommend starting with maybe just half a cup and if you feel your cheese is too thick, add the remaining 1/4 cup.
– I do NOT recommend using low-fat or fat-free cheese for fondue. It will not melt properly and your fondue will be clumpy. To make up for all the calories, I suggest you just work it off the next morning at the gym. :)
– If you don’t have a fondue pot and are thinking about getting one, I recommend buying an electric, non-stick pot. I have this one, and I love it. It’s nice not to have to worry about buying fuel. And because it’s non-stick, it’s super easy to clean out in between each course!
When it comes to chocolate chip cookies, everybody seems to have different opinions about what their favorite chocolate chip cookie tastes like. Some people like theirs to be thin and crunchy while some prefer their cookies to be soft and chewy. Personally, I’m in the soft and chewy camp. There is nothing better than a fresh, warm, homemade chocolate chip cookie right out of the oven with a big glass of milk. These cookies are so easy to make. I often will make a big batch and freeze some of them in freezer bags for later.
What makes these cookies a little different from most chocolate chip cookie recipes is that I use oat flour instead of white all-purpose flour. I started using oat flour last fall when we thought my youngest brother might have a sensitivity to wheat. We later found out he can eat wheat, but I loved the way these cookies tasted using the oat flour so much, that I continue to make these using oat flour. The oat flour adds a slight oatmeal cookie taste to these (which I think is super yummy!) without actually being an oatmeal cookie. You can usually find oat flour in the organic and health food section of your grocery store or in other health food stores. It is a little more expensive than regular flour, but it’s worth the price to me. Oat flour is also healthier than white flour as it has been shown to help lower cholesterol and helps regulate blood sugar levels after eating. The trick with oat flour is that it is technically a gluten-free flour (though, this is a controversial topic) so it doesn’t bind together like regular flour does. I have found that if I use the same amount that I would use if I was using white flour, then my cookies come out crumbly. So, when using oat flour, I recommend adding a little more than you usually would add.
The Best Chocolate Chip Cookies
Makes approximately 2 dozen cookies
– 3 cups oat flour (or 2 1/4 cup white flour)
– 1 tsp. baking soda
– 1/2 tsp. ground nutmeg
– 1 cup packed brown sugar
– 1/2 cup white sugar
– 2 tsp. vanilla extract
– 2 sticks of butter at room temperature
– 2 eggs at room temperature
– 1 cup semi-sweet chocolate chips
1. Pre-heat oven to 350 degrees. Spray baking sheet with non-stick cooking spray. Combine oat flour, baking soda, and nutmeg in a bowl. Set aside.
2. In a separate bowl, cream butter and sugars together. Add eggs and vanilla extract. Slowly add in flour until all of it is well-combined. Fold in chocolate chips. Refrigerate dough for approximately 10 minutes (of put in the freezer for about 5 mins.).
3. Drop spoonfuls of chilled batter onto the baking sheet (I like to use an ice cream scoop to do this!). Make sure each cookie is about 2 inches apart. Bake for approximately 10-12 minutes until a light golden brown. Cool on cooling rack.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!