Blueberry Corn Cakes

Blueberry Corn Cakes | Famished Fish, Finicky Shark

Oh my gosh—finally. You might be wondering why I’m posting breakfast in the early evening. I’ve been working my tooshie off all day on the H&R Block website. We like breakfast for dinner right???

I made the family pancakes for National Pancake Day and they rewarded me by sneaking out and leaving me to eFile. Fun stuff. No-I’m lying. I was waiting to reward myself with this blog post. I am accountant Monday-Friday from 8-5-I don’t exactly love coming home and doing the same. I love cooking! And baking!

Blueberry Corn Cakes | Famished Fish, Finicky Shark

 

It usually takes me a couple hours to file, but I have a teething daughter on my hands who’s had me literally tied down, her only comfort being her mommy.

Oh my head.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

But oh these pancakes!! They are an IHOP recipe, with added blueberries. You can find my source here. (I used extra buttermilk.)

These pancakes got “10 thumbs up-if I had 10 thumbs!”  They are fluffy, sweet, and full of plump and juicy blueberries.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

If you haven’t been able to celebrate National Pancake Day, it seems IHOP is celebrating through Tuesday-so just make it a weekend thing alright.

Now for these Blueberry Corn Cakes..the key to these is letting the batter rest for 10-20 minutes before ladling onto the griddle.

Ingredients:
1 1/2 cups flour
1/3 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
2/3 cup sugar
1 cup buttermilk
3/4 cup lowfat milk
1/3 cup unsalted butter, melted
1 cup blueberries, fresh or frozen

Directions:
Whisk together the flour, cornmeal, baking powder and baking soda, sugar and salt.
Mix in the eggs, milk and buttermilk and melted butter. Let rest for 10-20 minutes.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

If using frozen blueberries, rinse well and set aside.

When griddle is hot (I heated mine to 325F) spray with non stick cooking spray and ladle 1/4 cup for each cake into griddle. Plop 5-6 blueberries on each cake.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

When edges begin to get dry and bubbles start to form (2-3 minutes), carefully flip. Cook another 2-3 minutes.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

Remove from griddle to plate. Keep warm in oven if needed.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

Serve immediately with butter and warm maple syrup, if desired.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

You can skip the syrup too—the blueberries are a treat!

Blueberry Corn Cakes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Number of servings: 16

Per Serving 146 calories

Fat 5 g

Carbs 23 g

Protein 3 g

16


Blueberry Corn Cakes

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 1/2 cups flour
  • 1/3 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2/3 cup sugar
  • 1 cup buttermilk
  • 3/4 cup lowfat milk
  • 1/3 cup unsalted butter, melted
  • 1 cup blueberries, fresh or frozen

Instructions

  1. Whisk together the flour, cornmeal, baking powder and baking soda, sugar and salt.
  2. Mix in the eggs, milk and buttermilk and melted butter. Let rest for 10-20 minutes.
  3. If using frozen blueberries, rinse well and set aside.
  4. When griddle is hot (I heated mine to 325F) spray with non stick cooking spray and ladle 1/4 cup for each cake into griddle. Plop 5-6 blueberries on each cake.
  5. When edges begin to get dry and bubbles start to form (2-3 minutes), carefully flip. Cook another 2-3 minutes.
  6. Remove from griddle to plate. Keep warm in oven if needed.
  7. Serve immediately with butter and warm maple syrup, if desired.

*Copycat IHOP recipe derived from Taste and Tell blog.

 

 

 

 

Traditional Hungarian Cheese Strudel-Four Ways

Hungarian Cheese Strudel | Famished Fish, Finicky Shark

Every family has a unique dish that’s been made by generations of grandmothers, aunts, wives and sisters. Unique in such a way that it is requested at every gathering. It is the most visited recipe in the crinkled pages of the family cookbook.

Hungarian Cheese Strudel | Famished Fish, Finicky Shark

Traditional Cheese Strudel

 

The special dish in my family is a sweet one, though some would disagree. I remember bringing this to school for a project I did on Hungary, as did one of my friends with whom I had lunch, even they would agree the dessert was a unique one.

Hungarian Cheese Strudel | Famished Fish, Finicky Shark

Cranberry White Chocolate Cheese Strudel

 

Mildly sweet with a custard meets cottage cheese filling and a buttery flakey pastry outside, my Oma’s cheese strudel is a special one.

Hungarian Cheese Strudel | Famished Fish, Finicky Shark

Almond Raisin Cheese Strudel

 

So I’m no ordinary gal, and of course I had to create three other ways to make this delicious Hungarian strudel, and so here they are with all their scrumptious appeal. —Traditional Cheese, Cranberry White Chocolate, Almond Raisin, and Spinach Parmesan.

Hungarian Cheese Strudel | Famished Fish, Finicky Shark

Spinach Parm Cheese Strudel

Ingredients:
36 sheets phyllo dough
4 cups lowfat cottage cheese
4 eggs
3/4 cup butter, melted
-Variations-
Traditional
1 tsp vanilla
1/4 cup sugar
1 tsp powdered sugar
Cranberry White Chocolate
1 tsp vanilla
1/4 cup sugar
1/2 cup cranberries
1/4 cup white chocolate chips, melted
Raisin and Almond
1 tsp almond extract
1/4 cup sugar
1/2 cup raisins
1/4 almonds, chopped
1 tsp powdered sugar
Spinach Parm
3/4 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup Parmesan cheese
1 tsp garlic salt

Hungarian Cheese Strudel | Famished Fish, Finicky Shark

Directions:
Preheat the oven to 375F.

Thaw the Filo dough in the box at room temperature for a couple of hours, or overnight in the refrigerator, if frozen. Create a workstation on a large cutting board. To make Traditional Cheese Strudel, combine the cottage cheese, egg, sugar, and vanilla in a medium bowl. For the Cranberry White Chocolate, add cranberries. For the Raisin Almond, add the raisins and chopped almonds, substituting almond extract instead of vanilla. For the Spinach Parm, add spinach and parmesan cheese, and omit the vanilla. Combine the mixtures well.

Carefully unroll the filo dough keeping a damp kitchen towel handy to cover the remaining sheets to prevent drying of the layers. Lay one sheet of dough carefully on the cutting board and brush lightly with melted butter, using a basting brush. Repeat with two more layers. For each flavor filling spoon one third of the filling mixture across the length of the dough and roll up leaving the ends open.

Hungarian Cheese Strudel | Famished Fish, Finicky Shark

Place seam side down on a buttered baking sheet. Brush additional melted butter on top of entire strudel.

Hungarian Cheese Strudel | Famished Fish, Finicky Shark

Repeat with remaining ingredients, making three strudels of each flavor to fill two baking sheets of six strudels each. Bake for 30 to 40 minutes until golden brown on top. Cool slightly before slicing.

Hungarian Cheese Strudel | Famished Fish, Finicky Shark

For the Cranberry White Chocolate, melt the white chocolate chips in a Ziploc bag in the microwave for 10 second intervals. Cut the corner of the bag and drizzle over the strudels. Dust Traditional Cheese and Almond  Raisin strudels with powdered sugar, if desired. Sprinkle garlic salt over Spinach Parm strudels.

Hungarian Cheese Strudel | Famished Fish, Finicky Shark

Strudels can be frozen and re-toasted in a small convection oven, or refrigerated and served cold.

Does your family share a much requested unique dish?

Traditional Hungarian Cheese Strudel

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Number of servings: 72

Per Serving 72 calories

Fat 3 g

Carbs 8 g

Protein 3 g

72


Traditional Hungarian Cheese Strudel

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 36 sheets phyllo dough
  • 4 cups lowfat cottage cheese
  • 4 eggs
  • 3/4 cup butter, melted
  • 3 tsp vanilla
  • 1 cup sugar
  • 4 tsp powdered sugar

Instructions

  1. Preheat the oven to 375F.
  2. Thaw the Filo dough in the box at room temperature for a couple of hours, or overnight in the refrigerator, if frozen. Create a workstation on a large cutting board. To make Traditional Cheese Strudel, combine the cottage cheese, egg, sugar, and vanilla in a medium bowl.
  3. Carefully unroll the filo dough keeping a damp kitchen towel handy to cover the remaining sheets to prevent drying of the layers. Lay one sheet of dough carefully on the cutting board and brush lightly with melted butter, using a basting brush. Repeat with two more layers. For each flavor filling spoon one third of the filling mixture across the length of the dough and roll up leaving the ends open.
  4. Place seam side down on a buttered baking sheet. Brush additional melted butter on top of entire strudel.
  5. Repeat with remaining ingredients, making three strudels of each flavor to fill two baking sheets of six strudels each. Bake for 30 to 40 minutes until golden brown on top. Cool slightly before slicing.
  6. Dust with powdered sugar.

Notes

Strudels can be frozen and re-toasted in a small convection oven, or refrigerated and served cold.

Baking Powder Biscuits aka “Pepper Bread” or “One-Handed Biscuits”

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

I’ve got four kids at home. And one of them has the biggest blue eyes that are nearly impossible to say no to. The other littlest one has big brown eyes and is looking at me right now as I write this blog, fighting sleep as usual.

She is also very hard to say “no” to. Or maybe it is just my kids in general.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Even after a long day at work, when all I want to do is put my feet up, a big pleading blue-eyed look can make me cave. One of Nicolas’s favorite things are baking powder biscuits, or what he calls “pepper bread”. He’s not a big fan of black pepper, but when I added it into his favorite baking powder biscuits for the first time, he loved it.

He slathered the soft biscuits with butter and ate about three of them in one sitting. I made some the other day and he actually hid one under his bed for later, in a plastic container of course. He told me about it the next day. Apparently he wanted to be sure they weren’t all eaten.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark
Well when I do get home from work, my brown eyed girl doesn’t let me sit down and put my feet up.

She wants cuddles from mommy. That’s when I decided I would make my baking powder biscuits quick and easy and use the food processor and one hand. I should actually just call these one-handed biscuits.

Ingredients:
2 1/2 cups flour plus 2 Tb more for rolling
1/3 cup vegetable shortening
1 Tb baking powder
1 1/4 tsp salt
1/2 tsp black pepper
1 cup milk

Directions:
Preheat oven to 425F.

In the food processor, combine the flour, salt, and baking powder and pulse to combine.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Add the shortening and pulse until the consistency of large peas.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Add the milk in a steady stream through the top of the food processor, pulsing until a dough is formed.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Turn the dough out onto a floured surface and knead a few times, turning one quarter turn each time untiuntil no longer sticky and slightly smooth.  Pat the dough into a 10″ square. Cut into 9 squares, smoothing the edges of each biscuit.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Transfer to a baking sheet. Bake for 12-15 minutes until lightly golden.

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Serve with cold butter or sausage gravy. Or even jam! Yes the pepper goes!

Baking Powder Biscuits aka "Pepper Bread" | Famished Fish, Finicky Shark

Bake at 425F for 12-15 minutes. Makes 9 biscuits.

Baking Powder Biscuits aka "Pepper Bread"

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 9

Per Serving 187 calories

Fat 5 g

Carbs 30 g

Protein 5 g

9


Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 1/2 cups flour plus 2 Tb more for rolling
  • 1/3 cup vegetable shortening
  • 1 Tb baking powder
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 cup milk

Instructions

  1. Preheat oven to 425F.
  2. In the food processor, combine the flour, salt, and baking powder and pulse to combine.
  3. Add the shortening and pulse until the consistency of large peas.
  4. Add the milk in a steady stream through the top of the food processor, pulsing until a dough is formed.
  5. Turn the dough out onto a floured surface and knead a few times, turning one quarter turn each time untiuntil no longer sticky and slightly smooth. Pat the dough into a 10″ square. Cut into 9 squares, smoothing the edges of each biscuit.
  6. Transfer to an ungreased baking sheet. Bake for 12-15 minutes until lightly golden and serve.

Peaches and Cream Tarts with Rosemary Glaze and Sparkling White #winePW

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Happy Valentine’s Day from Famished Fish! To celebrate Valentine’s Day and all things romance I am participating in my first wine and food pairing blogger event. Camilla at Culinary Adventures with Cam is hosting the event this month.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

The assignment was to create a romantic recipe and find it a proper wine mate. I love Gewürztraminer anyway and wanted to make peach tarts to accompany the sweet floral dry wine.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

I’m not a big wine snob, but I do love it. I’m just not picky about my flavors. But I do know this dessert pairs well with this lovely wine.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark
These peach tarts feature a creamy custard with notes of cardamom and are laced with a rosemary infused simple syrup, that is all nestled inside a light and airy, buttery cream cheese pastry shell.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Peaches and Cream Tarts with Rosemary Glaze
Ingredients:
1 1/4 cups flour
1 tsp sugar
1/2 tsp salt
6 Tb butter
2 Tb neufchatel cream cheese
5 Tb water

1 lb frozen peaches
1/3 cup flour
6 Tb sugar
1/2 tsp cardamom
Dash salt
2 Tb butter
1 cup water
1 egg yolk

1 cup water
1/4 cup sugar
1 sprig rosemary

Directions:

First chill the wine.

Begin my making the pastry. In a large bowl combine the flour, salt and sugar. Cut in the butter and cream cheese with a pastry cutter until the mixture resembles large peas. With a wooden spoon stir in 1 tablespoon ice water at a time up to 5 tablespoons until a soft dough is formed. Wrap it in plastic wrap and refrigerate 30 to 45 minutes.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

While the dough is chilling, prepare the peach filling. Pour the frozen peaches in a large bowl and toss with sugar, flour and cardamom and let the peaches thaw with the mixture, at room temperature.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark
As the peaches are thawing, prepare the rosemary simple syrup by combining the water, sugar and rosemary sprig. Bring to a boil, then reduce heat and simmer until reduced by half. Remove from heat.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

When the peaches have nearly thawed, add 2 tablespoons butter to a medium sauce pan and melt over medium heat. Add the peach mixture and 1 cup water and stir until combined. Cook and stir until mixture starts to bubble.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Temper in a the egg yolk by adding a 1/4 cup of warm peach liquid to the egg yolk. Mix quickly and pour the egg yolk back in to the peach mixture. Mix until creamy and custardy. The custard will easily coat the back of a spoon when it is done. Remove from heat.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark
For the pastries turn the dough ball out onto a floured surface. Roll out, then fold into thirds. Roll and fold into thirds again. Roll once more until 1/8th inch thick. Using a 4 inch round cookie cutter cut 12 circles. Press the circles onto the bottom of a muffin tin. Or use a Tart Pan. Prick the bottom of each pastry with a fork several times. Bake in a 375F oven for 15 to 20 minutes until lightly golden.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Remove from oven and brush each pastry lightly with rosemary simple syrup. Top with peach custard filling and drizzle with additional syrup.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

Garnish with rosemary sprigs, if desired and serve with coverage Gewürztraminer white wine. And enjoy your Valentine’s Day with your sweetheart.

Peaches and Cream Tarts with Rosemary Glaze | Famished Fish, Finicky Shark

*This post contains affiliate links.

*Pastry crust is inspired by Allie from Baking in a Moment. The Peach Custard recipe is a Famished Fish original.

Now for more Wine Pairing Love…

Light My Fire Buffalo Chicken Pot Pie

Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

Valentine’s Day is just around the corner! What do you have planned?

Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

Dinner with your honey? A romantic night in? Game night with the kids? A comforting meal?

 Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

My kids are always excited for comforting meals and I romanticized these chicken pot pies with little heart topped pie crust cut-outs. They loved it. And I made a superb Buffalo Chicken Pot Pie for me and my guy. It was creamy, spicy and full of flavor.

Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

This recipe is for both versions of pot pies, but just add the optional ingredients to make the Buffalo Chicken version.

Ingredients:
2 cups cooked chicken breast, cubed
3 Tb butter
2 Tb flour
1 cup celery, diced
1 cup carrots, diced or sliced
1/3 cup onion, diced
2 cups chicken stock (or 2 cups water mixed with 2 tsp bouillon)
salt and pepper to taste
1/4 cup buffalo style hot sauce (optional)
1/4 cup blue cheese crumbles (optional)
2 refrigerated pie crusts
1 egg white
1 Tb water

Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

Buffalo Chicken Pot Pie
Directions:
Preheat the oven to 425F.

In a large skillet, melt the butter over medium heat. Add the onion and cook 2 minutes until slightly tender. Stir in the celery and carrots. Season with salt and pepper.

Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

Stir in the flour until the vegetables are coated, followed by the chicken stock. Mix until bubbly.

Stir in the cooked chicken and buffalo sauce and blue cheese, if using.

Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

Pour into 1 deep dish pie plate, or 2 shallow pie plates, or 6 ramekins.

Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

Roll out the pie crust (I made mine from scratch) and using a heart shaped cookie cutter, cut hearts and place over pot pie filling.

Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

Brush tops of crust with 1 Tb egg white mixed with 1 Tb water. Bake for 20-25 minutes until crust is browned and filling is bubbling through.

Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

Serve with additional hot sauce if desired.

Buffalo Chicken Pot Pie | Famished Fish, Finicky Shark

This meal was devoured by all my fishies!!! Kid friendly—yes!

Light My Fire Buffalo Chicken Pot Pie

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Number of servings: 6

Per Serving 576 calories

Fat 33 g

Carbs 47 g

Protein 21 g

6


Light My Fire Buffalo Chicken Pot Pie

Weight Watchers PointsPlus®: 15

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups cooked chicken breast, cubed
  • 3 Tb butter
  • 2 Tb flour
  • 1 cup celery, diced
  • 1 cup carrots, diced or sliced
  • 1/3 cup onion, diced
  • 2 cups chicken stock (or 2 cups water mixed with 2 tsp bouillon)
  • salt and pepper to taste
  • 1/4 cup buffalo style hot sauce (optional)
  • 1/4 cup blue cheese crumbles (optional)
  • 2 refrigerated pie crusts
  • 1 egg white
  • 1 Tb water

Instructions

  1. Preheat the oven to 425F
  2. In a large skillet, melt the butter over medium heat. Add the onion and cook 2 minutes until slightly tender. Stir in the celery and carrots. Season with salt and pepper.
  3. Stir in the flour until the vegetables are coated, followed by the chicken stock. Mix until bubbly.
  4. Stir in the cooked chicken and buffalo sauce and blue cheese, if using.
  5. Pour into 1 deep dish pie plate, or 2 shallow pie plates, or 6 ramekins.
  6. Roll out the pie crust (I made mine from scratch) and using a heart shaped cookie cutter, cut hearts and place over pot pie filling.
  7. Brush tops of crust with 1 Tb egg white mixed with 1 Tb water.
  8. Bake for 20-25 minutes until crust is browned and filling is bubbling through.

Notes

Serve with additional hot sauce if desired.

 

I Want My Mommy Casserole – Cookbook Review #ZPocWinter – GIVEAWAY

I Want My Mommy Casserole | Famished Fish, Finicky Shark

My family and I just spent this past weekend on a mini camping trip. I love it. We have an adorable pop-up camper that we could practically live in. It was the first time we took our new baby as we hadn’t been in over a year, since I was pregnant. 

As I lay there cuddling with my baby and my husband, my boys sleeping on the opposite end, I listened to the coyotes howling. They freaked me out so bad the last time I had to listen to music on headphones to drown them out.
However this time it seemed almost peaceful. I felt safe.
I Want My Mommy Casserole | Famished Fish, Finicky Shark
But…what if those coyotes were zombies and we were in the middle of a zombie apocalypse??? I think I’d be praying my adorable pop-up camper was a bullet proof, tip proof, mega safe house on wheels!
I wonder if this went though Lauren Wilson’s head as she wrote her cookbook The Art of Eating Through the Zombie Apocolypse. I’ve been asked by BenBellaBooks to do another review for one of their up and coming authors. I was honored!
I Want My Mommy Casserole | Famished Fish, Finicky Shark

Photo Image provided by BenBellaBooks

I asked Lauren a few questions, because as I flipped through her uniquely creative recipes and ideas, I couldn’t help but wonder how she came up with the idea! Check it out:
What inspired you to write this book?
“Actually, the idea for the book came from my best friend Paul. We were just hanging out one day when he said, “Hey you’re a zombie nerd. And you’re a food nerd. You should write a cookbook for the zombie apocalypse!” I loved the idea an sat on it for a couple of years before starting to work seriously on it. So the was his but I brought it to life, or unlife, as it were.”
This seems like a great cookbook to take camping. Do you enjoy camping?
“I am not an avid camper, but ended up taking a few camping trips to practice the skills outlined in the book. I love the outdoors and nature so writing the book was a great way to into camping.”
Where do you get your meal inspiration from?
For the book specifically? I imagined various scenarios one might find themselves in during a zombie apocalypse-bugging and being holed up in your home, living in an army-run survival camp, roaming the wasteland or trying to make a go of it out in the wild, for example. Then I imagined what food sources would be available in each scenario and went from there. There were so many recipe ideas that didn’t pan out in the testing phase or had to be cut for length. The whole process of writing and testing the recipes was a lot of fun!
I Want My Mommy Casserole | Famished Fish, Finicky Shark
I chose the recipe “I Want My Mommy Casserole” because
  • I love casseroles
  • I  love comfort food
  • Mommies mean comfort!

And the egg noodles and cream soup help too.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

I sprinkled on a bit of parmesan cheese from a pizza parlor packet, because I know I could find those lying around in a apocalypse right???

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Lauren says you can use any noodle or even rice, tuna or chicken and any cream soup you want really. Even broccoli instead of peas! That’s versatility for ya! Cuz I mean, if I’m stuck in a zombie apocalypse, definitely not going to be checking off my grocery list! I used chicken, because my kids are not huge tuna fans. I love it! And I did add some marsala wine as recommended.
For a little fun, I even did a zombie apocalypse quiz to see how long I’d last. I got 376 days! Just about a year—not bad!
I Want My Mommy Casserole | Famished Fish, Finicky Shark

Photo image from The Art of Eating Through the Zombie Apocalyspe – I Want My Mommy Casserole

This is a direct excerpt from the cookbook The Art of Eating through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide by Lauren Wilson.

“I Want My Mommy CasseroleYields: 2–3 Hungry Survivor servings, 4 Regular Joe servings

This is a zpoc spin on an already nearly completely shelf-stable meal, one that is classic American comfort food spanning decades and generations. It is what some might call “junky,” but in the event of a zombie apocalypse, a hot pile of creamy, salty, fatty goodness topped with crunchy potato chips is A-OK in my book. Go ahead and make it as junky as possible, knowing full well that this meal could potentially be your last. You only live once, right? Oh, wait.

This is also a recipe that is primo for substitutions: No egg noodle? No problem. Use macaroni or rice. No potato chips? Use crackers or Goldfish or even Bugging-In Breadcrumbs (page 94). No tuna? Use canned chicken. No peas? How about green beans, potatoes, or asparagus? And virtually any other creamed soup will work in place of mushroom—except for say, maybe, cream of shrimp (yeah, that’s a thing).

This recipe is safe–house friendly and can easily be adapted to use freeze-dried vegetables and shredded cheese, (Believe it or not, freeze-dried shredded cheese isn’t totally gross—read on to Cooking in the Well- Stocked Safe House, page 203, for more!)

Requires:

Chef’s or survival knife and cutting board

1 large pot
1 small sauté pan
1 wooden spoon
1 colander
1 large mixing bowl
1 can opener
1 fork or multi-tool
1 small bowl
1 Dutch oven or another baking vessel (at least 7″ x 11″)

Heat Source:

Direct, open flame or other Stovetop Hack (page 42), and indirect, Dutch Oven or other Oven Hack (page 44)

Time:

10 minutes prep
30 minutes baking time

Ingredients:

1 small onion, minced
1 x 12-oz. package egg noodles
2 cans tuna, preferably chunk in oil
½ can peas
2 x 14-oz. cans cream of mushroom soup (In this case, Campbell’s really is the best)
1 c. breadcrumbs, preferably panko or crushed natural potato chips
¼ tsp. garlic powder
½ tsp. ground cumin
½ tsp. cayenne pepper
Salt & pepper, to taste

Optional Add-Ins:

½ c. dried mushrooms, reconstituted
2 tbsp. dry sherry

Method:

  1. Preheat the Dutch Oven or other Oven Hack for 400°F baking (see Judging Temperature, page 47) in addition to building a small fire or other Stovetop Hack to boil water. Put a large pot of potable water on to boil. In the meantime, in a small pan sauté the minced onion over medium-high heat until soft and browned.
  2. Once the water has come to a rolling boil, cook the egg noodles for half the recommended time on the package. If using dried mushrooms, remove some cooking water from the pot to reconstitute them. Drain, then add the noodles to a large mixing bowl, set aside for now.
  3. Drain the tuna if it’s packed in water; otherwise, drain the oil off onto the breadcrumbs, then break the tuna up lightly with a fork or multi-tool and add it to the noodles. Add the peas, sautéed onion, mushroom soup, reconstituted dried mushrooms (if using), and dry sherry (if using) to the mixing bowl and toss well. Taste and season with salt (if needed) and pepper. Set aside.
  4. In a small bowl, add the breadcrumbs, reserved tuna oil (or the equivalent of another oil, like olive oil), garlic powder, cumin, cayenne, and salt and pepper (to taste). Mix until the breadcrumbs are evenly coated.
  5. Carefully remove the lid of the preheated Dutch oven and add a light layer of oil using a paper towel or another clean cloth. Transfer the mixed noodles to the Dutch oven or, if using another Oven Hack, to a lightly greased baking dish. Sprinkle the breadcrumb mixture evenly over the noodles.
  6. Bake covered for about 25 minutes, until hot and bubbling.
  7. Let cool for about 5 minutes before eating. Take a deep breath and allow nostalgic memories of your mom (before she tried to tuck into your abdomen) perk you up while tucking in yourself.

Egg Noodle Substitution: You can also use 16 ounces of macaroni or other small pasta or 1½ cups cooked rice plus additional ½ cup of liquid in place of egg noodles.on.”

 I Want My Mommy Casserole | Famished Fish, Finicky Shark

I Want My Mommy Casserole

Gather ingredients.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Cook up some veggies. And add the meat of choice.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Stir in the seasonings, wine and soup. And add it to a greased dish.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Sprinkle on the greasy breadcrumbs and bake!

I Want My Mommy Casserole | Famished Fish, Finicky Shark

And serve!

I Want My Mommy Casserole | Famished Fish, Finicky Shark

This book is truly handy for a survival guide, if you decide you need something to pack when hiking, camping, or running from zombies. You will find all of that AND a variety of cool recipes, like Overnight of the Living Dead French Toast and Zombie Nownies. Tweet #ZPocWinter for more recipes from the bloggers behind the madness.

This post was sponsored by Ben Bella Books. I received a free cookbook by the sponsor for participating in #ZPocWinter. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted. *This post contains affiliate links.

DON’T FORGET TO ENTER THE GIVEAWAY for your very own copy of this unique and inspiring cookbook!

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Orange Ginger Blondies a la Mode with #Spicely Chocolate Drizzle #TripleSBites

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

À la mode. Just the words sound sexy.

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

A softly spiced blondie under a mound of vanilla bean ice cream. Yes, that desert screams romance.

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

Spicy ginger by Gourmet Garden and sweet orange with a hint of cardamom are laced in the blondie and topped with ginger infused sugar crystals, to create a taste you won’t forget and a dessert your honey will thank you for. Drizzled with a sweet chocolate shell created from Spicely Organics caramel infused chocolate, this is one memorably romantic dessert.

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

Orange Ginger Blondies a la Mode with Spicely Chocolate Drizzle

Ingredients:
2 cups flour
1 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1 tsp cardamom
zest of 2 oranges
1 tsp Gourmet Garden ginger paste
2 large eggs
2 tsp vanilla
10 Tb unsalted butter
2 cups packed brown sugar
1 1/2 Tb white sugar
1/2 tsp Gourmet Garden ginger paste
4 1/2 cups vanilla bean ice cream
2 Tb Spicely Organics chocolate with black tea
1 tsp coconut oil

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

 

Directions:
For the blondies, preheat the oven to 350F. Grease and flour an 8 inch square baking dish. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom and orange zest. (Tip: Use the Kitchen IQ Spice Grater to zest the oranges.)

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

Melt the butter in the microwave or saucepan, and pour it in a stand mixer. Add the brown sugar and beat well. Add the eggs, vanilla and ginger and mix until smooth.

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

Slowly beat in the flour mixture on low, scraping down sides of bowl. Do not over mix. Spread the mixture into the prepared baking pan.

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

Combine the 1 1/2 Tb white sugar with 1/2 tsp ginger paste and mix well. (Ignore my poor manicure.)

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

Sprinkle the infused sugar over the blondie batter.

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

Bake for 30-35 minutes until a toothpick inserted 2 inches from the edge comes out clean. Cut the blondies into nine squares and serve each with a scoop of vanilla bean ice cream. To make the chocolate drizzle, place 2 tablespoons of Spicely Organics chocolate in a Ziploc bag with 2 teaspoons of coconut oil. Microwave for 2o second intervals until chocolate is melted, squishing with your fingers in between. Cut a small corner of the Ziploc bag and squeeze over ice cream. Serve immediately.

Orange Ginger Blondies with Spicely Chocolate Drizzle | Famished Fish, Finicky Shark

Now isn’t that something you can sink a fork into and spice up your romantic evening!?

*Inspired by various Applebee’s blondie recipes I found on the web. 😉

This is one of the prizes!

 

 

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Gourmet Garden, Kitchen IQ and Spicely Organics. I received fresh herbs and pastes, a spice grater and chocolate samples from the sponsors for participating in #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

 

Orange Ginger Blondies a la Mode with Spicely Chocolate Drizzle

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Number of servings: 9

Per Serving 589 calories

Fat 22 g

Carbs 92 g

Protein 7 g

9


Orange Ginger Blondies a la Mode with Spicely Chocolate Drizzle

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp cardamom
  • zest of 2 oranges
  • 1 tsp Gourmet Garden ginger paste
  • 2 large eggs
  • 2 tsp vanilla
  • 10 Tb unsalted butter
  • 2 cups packed brown sugar
  • 1 1/2 Tb white sugar
  • 1/2 tsp Gourmet Garden ginger paste
  • 4 1/2 cups vanilla bean ice cream
  • 2 Tb Spicely Organics chocolate with black tea
  • 1 tsp coconut oil

Instructions

  1. For the blondies, preheat the oven to 350F. Grease and flour an 8 inch square baking dish. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom and orange zest.
  2. Melt the butter in the microwave or saucepan, and pour it in a stand mixer. Add the brown sugar and beat well. Add the eggs, vanilla and ginger and mix until smooth.
  3. Slowly beat in the flour mixture on low, scraping down sides of bowl. Do not over mix. Spread the mixture into the prepared baking pan.
  4. Combine the 1 1/2 Tb white sugar with 1/2 tsp ginger paste and mix well. Sprinkle the infused sugar over the blondie batter.
  5. Bake for 30-35 minutes until a toothpick inserted 2 inches from the edge comes out clean. Cut the blondies into nine squares and serve each with a scoop of vanilla bean ice cream. To make the chocolate drizzle, place 2 tablespoons of Spicely Organics chocolate in a Ziploc bag with 2 teaspoons of coconut oil. Microwave for 20 second intervals until chocolate is melted, squishing with your fingers in between. Cut a small corner of the Ziploc bag and squeeze over ice cream. Serve immediately.

Notes

Feel free to substitute the branded ingredients as needed with a like for like product.

 

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Sticky Chinese Chicken and Fried Rice #SRC

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Oh my goodness has my kitchen been crazy the past few weeks! I’m not complaining. My family definitely isn’t complaining. We’ve had a lot of food in the refrigerator to last quite awhile from so many recent creations.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

What I loved about this month’s The Secret Recipe Club, was the blogger I was assigned to-I’m assuming her name is Maxcie, is just as food obsessed as myself. Except of course, she has the beauty of Brussels to inspire her. And a whole lot of fancy restaurants.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Maxcie blogs on Why I Am Not Skinny and after galking over various recipes of savory and sweet like White Chocolate Berry Cheesecake, I decided for an extremely versatile dish and used two of her recipes for one fantastic meal that my family really loved.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

I opted for sweet and juicy Sticky Chinese Drumsticks and a family favorite Egg Fried Rice. My kids are not huge fans of peas, so the only switch I did was using finely shredded cabbage in place of the peas, and increasing the recipe size. Oh, and I added some garlic and ginger. It blended in with the rice perfectly. And I served the chicken with a bit of hoison sauce and hot Chinese mustard on the side. Delish!

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Sticky Chinese Chicken and Fried Rice
Ingredients:
Sticky Chinese Chicken
3 lbs chicken leg quarters or drumsticks
1 cup low sodium soy sauce
4 Tb honey
6 cloves pressed garlic
1 tsp minced ginger
Egg Fried Rice
3 cups cooked rice
2 Tb canola oil
1/2 large onion, diced
2 cloves pressed garlic
1 1/2 cups shredded cabbage
2 large carrots, diced
4-5 Tb low sodium soy sauce
4 eggs, beaten
dash ginger powder
salt and pepper to taste

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Directions:

Begin by mixing the chicken marinade ingredients and placing in a ziplock bag with the chicken. Marinate at least three hours to twelve hours, turning the bag occasionally.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Bake in a preheated oven at 375F for 50-60 minutes, until juices run clear an no longer pink. Turn halfway through baking, as pictured below.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

For the rice, heat the canola oil in a large skillet over medium heat. Add the onions and garlic and saute until tender. Add the carrots and saute 4 minutes more. Add the cold cooked rice and heat through. Stir in the cabbage and cook 2 minutes more. Make a well in the center of the skillet, adding more oil if needed, and pour in the beaten egg.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Scramble the eggs, then fold into the rice. Add the soy sauce and ginger and cook until slightly browned.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Serve the hot fried rice alongside the sticky chicken with desired condiments.

Sticky Chinese Chicken and Fried Rice | Famished Fish, Finicky Shark

Check out more Secret Recipe posts below the recipe!

Sticky Chinese Chicken and Fried Rice

Prep Time: 3 hours, 15 minutes

Cook Time: 1 hour

Total Time: 4 hours, 15 minutes

Number of servings: 6

Per Serving 78 calories

Fat 4 g

Carbs 5 g

Protein 5 g

60


Sticky Chinese Chicken and Fried Rice

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Sticky Chinese Chicken

  • 3 lbs chicken leg quarters or drumsticks
  • 1 cup low sodium soy sauce
  • 4 Tb honey
  • 6 cloves pressed garlic
  • 1 tsp minced ginger
  • For the Egg Fried Rice

  • 3 cups cooked rice
  • 2 Tb canola oil
  • 1/2 large onion, diced
  • 2 cloves pressed garlic
  • 1 1/2 cups shredded cabbage
  • 2 large carrots, diced
  • 4-5 Tb low sodium soy sauce
  • 4 eggs, beaten
  • dash ginger powder
  • salt and pepper to taste

Instructions

  1. Begin by mixing the chicken marinade ingredients and placing in a ziplock bag with the chicken. Marinate at least three hours to twelve hours, turning the bag occasionally.
  2. Bake in a preheated oven at 375F for 50-60 minutes, until juices run clear an no longer pink. Turn halfway through baking, as pictured below.
  3. For the rice, heat the canola oil in a large skillet over medium heat. Add the onions and garlic and saute until tender. Add the carrots and saute 4 minutes more. Add the cold cooked rice and heat through. Stir in the cabbage and cook 2 minutes more. Make a well in the center of the skillet, adding more oil if needed, and pour in the beaten egg.
  4. Scramble the eggs, then fold into the rice. Add the soy sauce and ginger and cook until slightly browned. Serve the hot fried rice alongside the sticky chicken with desired condiments.

Notes

For gluten allergies, use gluten free soy sauce.

,

 

Chicken Mole Skewers with Cilantro Pesto #TripleSBites

Chicken Mole Skewers with Cilantro Pesto |  Famished Fish, Finicky Shark

It’s funny how spicy food can bring people together. In the most hysterical ways sometimes.

 

Are you ever sitting across the table from someone and you both take a bite of something spicy – your eyes immediately get round and you look for that big glass of water or milk to chug down the spice, and then you start laughing hysterically at each other’s expressions. Yep that is spicy food bringing people together.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Sharkb

When I received my chocolate samples from Spicely Organics, I immediately thought that I would use the chocolate infused with black tea to make some spicy mole for chicken skewers. I had planned to cook the chicken in a little bit of cilantro infused oil from Acala Farms but I was having a conversation with my daughter one day (yes, my four month old and I talk!) and suddenly the idea struck – cilantro pesto.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Oh my gosh this was serious food-spiration (inspired by food). The combination of spicy ancho chiles and fresh earthy cilantro pesto was like magic. These two flavors went so well together I felt like I was interrupting an intimate datebetween the chiles and cilantro. This is a meal that will make you laugh and a meal you will enjoy. And something about these skewers just keeps you coming back for more. Just ask my friend Kat who’d already had dinner, then came over to the house and couldn’t resist sneaking little bites.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Chicken Mole Skewers with Cilantro Pesto

Ingredients:
Chicken Mole Skewers
2 lb chicken breast
3 Tb canola oil, divided
1/2 tsp salt
1/2 tsp pepper
2 canned ancho chiles
1 7.7 oz can chipotle sauce
2 roma tomatoes, grated so the peel falls off
1/4 large onion, diced
1 clove garlic, smashed
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1 Tb Spicely Organics Chocolate with Green Tea
1/4 cup almonds
Cilantro Pesto
1/2 cup Acala Farms Cilantro infused Cottonseed Oil
1 bunch cilantro, stems on, washed and shaken dry
1/4 cup almonds
1/4 cups hard Mexican cheese, such as cotija

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Directions:
Begin by slicing the chicken breast lengthwise into strips about half inch wide. Heat 2 Tb canola oil in a large skillet over medium heat. Season the chicken with the salt and pepper and place it in the hot oil. Cook the breasts on each side about five minutes until lightly browned and juices run clear.

While the chicken is cooking, begin making the mole. In a small sauce pan heat 1 Tb canola oil with garlic and diced onions and sauté until soft. Using a grater, grate the two Roma tomatoes into the onion and garlic.

Chicken Mole Skewers with Cilantro Pesto b(11)

Add two ancho chiles from the can and the can of chipotle sauce. Stir and heat through and set aside.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark
In a food processor, combine 1/4 cup almonds and the Spicely Organics chocolate. Pulse until the nuts and chocolate are finely ground. Add the vegetable and tomato mixture and pulse until smooth. Add the mole to the chicken and toss to coat well. Heat through until bubbly. Remove from heat.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark
Wash the food processor and prepare the cilantro pesto. In the food processor, combine the almonds, Mexican cheese, cilantro and clove of garlic. Pulse until smooth. The mixture will be thick. With the processor running, stream in 1/2 cup Acala Farms Cilantro Infused Cottonseed Oil until the pesto is smooth.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Recipe testing sauces (Famished Fish original recipes I must add!!) before cooking the chicken! Oh yea!!!

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark
Using tongs, thread the chicken onto skewers and serve with the cilantro pesto.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Enjoy and don’t forget your cold beverage.

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Spicely Organics and Acala Farms. I received two samples of chocolates and two bottles of cottonseed oil from the sponsors for participating in #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

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Chicken Mole Skewers with Cilantro Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 448 calories

Fat 35 g

Carbs 6 g

Protein 28 g

8


Chicken Mole Skewers with Cilantro Pesto

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Chicken Mole Skewers

  • 2 lb chicken breast
  • 3 Tb canola oil, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 canned ancho chiles
  • 1 - 7.7 oz can chipotle sauce
  • 2 roma tomatoes, grated so the peel falls off
  • 1/4 large onion, diced
  • 1 clove garlic, smashed
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 Tb Spicely Organics Chocolate with Green Tea
  • 1/4 cup almonds
  • For the Cilantro Pesto

  • 1/2 cup Acala Farms Cilantro infused Cottonseed Oil
  • 1 bunch cilantro, stems on, washed and shaken dry
  • 1/4 cup almonds
  • 1/4 cups hard Mexican cheese, such as cotija

Instructions

  1. Begin by slicing the chicken breast lengthwise into strips about half inch wide. Heat 2 Tb canola oil in a large skillet over medium heat. Season the chicken with the salt and pepper and place it in the hot oil. Cook the breasts on each side about five minutes until lightly browned and juices run clear.
  2. While the chicken is cooking, begin making the mole. In a small sauce pan heat 1 Tb canola oil with garlic and diced onions and sauté until soft. Using a grater, grate the two Roma tomatoes into the onion and garlic.
  3. Add two ancho chiles from the can and the can of chipotle sauce. Stir and heat through and set aside.
  4. In a food processor, combine 1/4 cup almonds and the Spicely Organics chocolate. Pulse until the nuts and chocolate are finely ground. Add the vegetable and tomato mixture and pulse until smooth. Add the mole to the chicken and toss to coat well. Heat through until bubbly. Remove from heat.
  5. Wash the food processor and prepare the cilantro pesto. In the food processor, combine the almonds, Mexican cheese, cilantro and clove of garlic. Pulse until smooth. The mixture will be thick. With the processor running, stream in 1/2 cup Acala Farms Cilantro Infused Cottonseed Oil until the pesto is smooth.
  6. Using tongs, thread the chicken onto skewers and serve with the cilantro pesto.

Notes

Feel free to substitute the branded ingredients as needed with a like for like product.

Mekenita Tex Mex Twice Baked Potatoes #TripleSBites

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

A romantic meal always starts in the kitchen. I mean, you have to cook it. All it takes is a little bit of time together and some kitchen teamwork to strike a spark.

 

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

My husband and I have been making tag-team twice baked potatoes for the past 15 years. This turned into a team effort years ago when I realized these potatoes were too hot for my delicate hands to handle. I had to hold the potatoes with potholders but my husband the tough man he is, had no problem scooping potato pulp out with just a spoon and a bare hand.

 

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

We then begin the tradition of dumping and tasting until we ended up with perfectly seasoned soft and fluffy potatoes that were stuffed in their original iron rich potato skin.

 

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

Gourmet Garden and Mekenita inspired me to make a Tex-Mex twice baked potato. Trust me this potato is deliciously savory and a treat for your taste buds.

 

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

Ingredients:
4 large baking potatoes
4 Tb butter
1 cup cheddar cheese, shredded
1 cup light sour cream
3 green onions, sliced, including chives
1 Tb Gourmet Garden cilantro paste
1 Tb Gourmet Garden garlic paste
2 tsp salt
1 tsp pepper
1 tsp Gourmet Garden red chile pepper paste
1/4 cup corn kernels
1/2 cup Mekenita salsa

 

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

Begin by washing and scrubbing the potatoes. Bake them in the microwave according to the microwave settings. Cool the potatoes slightly until they are easy to handle. Cut off the top portion of the potatoes lengthwise about 1/2 inch from the top.

.

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

With a spoon, scoop the potato pulp into a large bowl, leaving the skin intact to hold the potato mixture.
Add the butter, cheese, sour cream, green onions, and seasonings.

 

 Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

Mix well and spoon this mixture into the potato skin shells filling completely and heaping. Using the back of a spoon press a well in the top of the potato and divide the corn onto each potato.
Transfer the potatoes to a baking sheet and bake for 20 to 25 minutes until golden. Remove from oven and cool slightly.

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

Top with Mekenita salsa and sprinkle Gourmet Garden lightly dried cilantro and additional sour cream if desired, and serve.

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Gourmet Garden and Mekenita. I received fresh herb pastes and lightly dried herbs and a bottle of salsa from the sponsors for participating in #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Mekenita Tex Mex Twice Baked Potatoes #TripleSBites – GIVEAWAY

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Number of servings: 4

Per Serving 675 calories

Fat 38 g

Carbs 61 g

Protein 25 g

4


Mekenita Tex Mex Twice Baked Potatoes #TripleSBites – GIVEAWAY

Weight Watchers PointsPlus®: 18

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 4 large baking potatoes
  • 4 Tb butter
  • 1 cup cheddar cheese, shredded
  • 1 cup light sour cream
  • 3 green onions, sliced, including chives
  • 1 Tb Gourmet Garden cilantro paste
  • 1 Tb Gourmet Garden garlic paste
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp Gourmet Garden red chile pepper paste
  • 1/4 cup corn kernels
  • 1/2 cup Mekenita salsa

Instructions

  1. Begin by washing and scrubbing the potatoes. Bake them in the microwave according to the microwave settings. Cool the potatoes slightly until they are easy to handle. Cut off the top portion of the potatoes lengthwise about 1/2 inch from the top.
  2. With a spoon, scoop the potato pulp into a large bowl, leaving the skin intact to hold the potato mixture.
  3. Add the butter, cheese, sour cream, green onions, and seasonings.
  4. Mix well and spoon this mixture into the potato skin shells filling completely and heaping. Using the back of a spoon press a well in the top of the potato and divide the corn onto each potato.
  5. Transfer the potatoes to a baking sheet and bake for 20 to 25 minutes until golden. Remove from oven and cool slightly.
  6. Top with Mekenita salsa and sprinkle Gourmet Garden lightly dried cilantro and additional sour cream if desired, and serve.

 

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