With Thanksgiving coming up most of us wonder what should we bring to Thanksgiving. For the last few years I’ve celebrated Thanksgiving with Brandon’s family and we have a blast. There are so many of us and the house is always filled with laughter. Everyone in his family has their dish that they make year after year. I always bring a dessert because it’s safe. Last year I made a pecan pie from a jar! It was so easy. I didn’t have to stress about taking up too much counter space or getting in anyone’s way. All I had to do was put the pie crust in a pie pan, let it bake for a few minutes, dump the pecan pie in and put it back in the over. Simple. Easy. This year I wanted to try something new.
Last week I made Oreo Poke Cake for my boss’ birthday. . .plus to test out the recipe. This recipe couldn’t have been easier to make. My whole department devoured it. What’s so great about this cake is, I can make it the night before and it will just continue you get better.
Once the cake comes out of the oven, poke holes throughout the cake. Then top it with the cookies and cream pudding and place it in the fridge for a few hours to set. Before you serve, top with LOTS of crumbled up Oreos.
You can make this same cake but with different combinations. The next one I want to try is either Boston Creme Pie or Lemon & Blueberry Poke cake.
You can find the recipe to the Oreo Poke Cake here.
Come back on Thursday for my week of Blue Apron recap.
Thanks so much for stopping by!
85% of the time I follow the Ketogenic Diet, which consists of low carb, moderate protein and high fat. I know it doesn’t work for others or we are scared of it because it goes against everything we were taught but it works for me. There are days when I’m hitting my low carb goal and there are other days that I go over it to enjoy life. I’ll get into that another time but I wanted to share a quick and healthy breakfast that anyone can enjoy.
On a recent trip to Trader Joe’s I found these whole grain crispbread which looked very interesting and plus they only have 4 net grams of carbs per cracker. I thought of all of the different breakfast combinations I could create with one base. The first one that came to mind was cream cheese topped with smoked salmon and Everything But the Bagel seasoning. It’s a great mix of good carbs, fats, protein and seasoning.
A few other combos:
Crisp Bread + Cream Cheese + Proscuitto
Crisp Bread + Guacamole + Sunny Side Up Egg
Crisp Bread + Cream Cheese + Smoked Salmon + Sunny Side Up Egg
Crisp Bread + Scrambled Egg + Bacon + Cheese
And the list goes on and on!
Also, what is nice about this crisp bread it doesn’t crumble when you put cold cream cheese on it. I love that is a sturdy cracker that has good flavor.
Time to make another trip to Trader Joe’s to pick up another sleeve of Crisp Bread.
Are you a fan of Trader Joe’s or would like to see what I pick up there? I would love to share and think it would be a fun blog post. Comment below on what you would like to see.
Thanks so much for stopping by!
Probably one of my favorite meals is a perfectly cooked rotisserie chicken aka Mema Chicken. Growing up my Mema always made a perfect chicken, I could eat it all day everyday. I’ve always wanted to learn how to roast a chicken but the thought of it always stressed me out until an Instant Pot came into my life. Hand’s down it was the best wedding gift I received. In the next few weeks I’ll probably start an Instant Pot series because I love this little baby.
A rotisserie chicken in my Instant Potis the easiest thing and it is a lot cheaper and healthier than buying the already made ones in the grocery store. I’m not a huge meal prep person but I try to always have a rotisserie chicken in my fridge for quick lunches or a snack before the gym. An uncooked whole chicken is around $5 for 4lbs while the already cooked one is $7 and so much smaller. You can find the recipe I used here.
A few tips
Load up on seasoning! A few of my favorites are garlic, Everything But the Bagel Seasoning, salt, pepper, paprika and Tony’s. You want your chicken to be flavorful
Rub the bird down with ghee. It works better with the high heat of the instant pot and gives it that buttery flavor
Make sure to have a good pair of tongs and a helper because flipping the chicken is not very easy
If you like your skin on the cripser side, you can always broil it for a few minutes. Just be careful and not broil it for too long to keep the moisture
You can see that the back of the chicken split because the chicken cooks under such high pressure. The meat literally falls off the bone.
Thanks so much for stopping by!
Now that Fall weather finally decided to come to Houston it’s time to share some delicious doughnuts.
Searching Pinterest is probably one of my favorite things to do. I can be inspired by food, fashion, home decor and travel. Food is aways the easiest and least expensive out of the bunch. During my fall recipe Pinterest search I found apple cider doughnuts which made my mouth water the second I saw the pictures. At first it seemed intimidating to fry doughnuts as I’ve only ever baked them but I said why not.
Y’all frying doughnuts is a game changer! They get so much fluffier and have so much more flavor. It was a lot simpler to fry the doughnuts just make sure you have a candy thermometer so your oil is at the optimal temperature (around 325). When you fry them, it is a lot easier to do it in batches of 4. You don’t want them to be overcrowded. Once both sides are light brown, they are done!
After you pull them out, place them on a paper towel liner plate to absorb the excess oil. I finished mine with granulated sugar and a little bit of cinnamon. The recipe I found called for a glaze but I ran out of powdered sugar with my attempt at black and white cookies.
Brandon had a few doughnuts but begged me to bring the rest to work. Every single doughnut was gone before 12 on Monday.
Have a great weekend and thank you for stopping by!
Happy Tuesday! I’m finally back into the swing of things after a weekend out in West Texas. Brandon and I had so much fun in Lubbock minus a terrible Texas Tech loss. At least there was a winery near by to take out the sting of a loss. We had so much fun living the west Texas life and the weather could not have been better.
After a weekend away, I like to get back on track with eating healthier but I have to slowly ease into it because cold turkey doesn’t work well for me. Anytime we go to the grocery store (HEB) we pick up these already marinated chicken breasts. They are $4 and we toss them in our freezer to save until there is a night when we are just not in the mood to cook. We either eat them as they are with a spinach salad as a side or I dress them up a bit.
My dressed up version includes fresh mozzarella (my fave), a little bit of sauce and a drizzle of Balsamic glaze. It’s so easy and makes me feel like I’m having a fancier meal.
A few tips
You can pair this with a spinach salad or pasta
If your grocery store doesn’t offer already marinated pesto chicken, you can easily create the marinate at home. Place two chicken breasts in a large ziploc bag, then add olive oil, basil (either fresh or dried), and garlic. Let it marinate for a few hours then bake at 375 for 18-20 minutes
This week we are going to enjoy three Blue Apron meals. I plan on sharing more about it next week so be on the look out for that.
Thank you so much for stopping by!