A slow return to normalcy....

I am attempting to return to blogging in way that works for me. Why did JennyMac disappear into the blogosphere?

1. People send you suggestions saying you should do this or that...the occasional rude anonymous commenter who feels the need to put you in your place...makes you say to yourself at times..."who's page is this?"

2. Taking pictures is NOT the easiest thing to do at times and sometimes you end up eating the evidence. I am not one of those who snap a gazillion pix (how does Pioneer Woman do it?). One before, a few after....served with garnish maybe....OK, now let's eat. Either the recipe is NOT to my liking to post about or something isn't right with the pictures. NOW, the food is gone so retaking pix are impossible.

3. Sometimes lighting is not your friend. Let's be for real. Many of my meals are dinner and it's NIGHT. Natural sunlight is ideal, if my pic doesn't look appealing enough to eat....I don't wanna post something that looks like the cat coughed it up!

4. Then I got into Facebook, I was learning how to use it....finding old friends....getting addicted to some stupid games (first Cafe World then Frontierville....sigh).

5. Being timely....many blogs post about upcoming holidays/events BEFORE it happens. Halloween foods during the first week of October. Thanksgiving dishes two weeks before T-day. Christmas-y cookies and treats after T-day and two weeks after. Let's be for real here. I want my food and gifts to be fresh. I don't make Halloween treats in my classes Oct 1, the kids want it on Oct 31. I give out my holiday food treats a few days before the 25th not Dec 1. I am not into 'trial runs', practice, saving pix to post early for next year, etc.

6. The intimidation of the wonderfully popular and successful blogs out there. The more and more blogs I read or subscribed to, the more and more I felt unworthy. Also, I so envied my fellow bloggers successes. I see all these giveaways they have from companies contacting them, how lucky of them....I don't get that....I had a few here and there....but nothing like those popular bloggers. Bloggers talking about being invited to conferences, meeting up with other bloggers, guest blogging....posts about appearances on TV, etc. It's all so great for them, sucks for me.

After not posting for a bit, no one said anything. No emails, no inquiries....no one seemed to notice I was not posting. I said to myself "well no one saying anything or asking where I went, so don't bother posting anything because no one is reading my blog obviously...." What a vicious cycle I created for myself in my own little blogging world.

Then something snaps you out of it(hopefully?). You FINALLY get one email from a person who says they appreciate and miss your posts. A co-worker tells you they enjoy your blog and suggests a neat tool I should check out and share with my followers.

Bottom Line: I must do my blog because I enjoy it. I am who I am, I do what I do because it's me. No one else matters and I shouldn't set myself up for failure by comparing my blog to others. How many times did we get that lecture about "being yourself" growing up? Clearly I needed a booster shot. So I am going to share what I share only because it's something that works for me, not something that I think would impress the 'public'. BAH!


I made this and it's absolutely easy and so yummy. WHIR in the processor. I was apprehensive to try this for I am not a huge fan of cilantro but the combo intrigued me and POOF! I think perhaps I've turned a corner.....

Jalapeno Pesto
by JennyMac Lipsmack

1 cup fresh Cilantro
3 Jalapeno Peppers
2 Garlic Cloves
1/2 cup walnuts
1/4 cup Parmesan cheese, Shredded
juice of 1/2 lemon
1/4 tsp Kosher Salt
1/4 tsp black pepper
1/4 cup Olive Oil

1. Chop and toast walnuts for a few minutes in 350 oven until kitchen is fragrant (about 5-7 minutes). Set aside to cool.
2. In a food processor put a cup of washed cilantro.
3. Using gloves to cover your hands, slice in half the jalapenos, seed and devein. Remember the heat is from the veins, so do what you need to to do to make it hot or not; be careful or haphazard when removing those veins. Roughly chop and place peppers in food processor.
4. Peel garlic and add it in with the walnuts, lemon juice, Parmesan, salt, pepper in the food processor.
5. Pulse until combined and you don't see big chunks of garlic or whole cilantro leaves.
6. Slowly stream in the olive oil until incorporated.
7. Taste....add more salt, pepper or lemon if needed. Add more olive oil to make it consistency you want. Warm water can be done to keep the fat content lower and yet 'loosen' the mixture up.

THUD, this was beyond my expectations....We ate this during a football game with crackers and cheese but the tortilla chips tasted best. You can use instead of mayo on a sandwich. Top on an enchilada or taco....Add some plain rice vinegar or warm water to make it into a salad dressing. We loved this! I can't wait to try this on grilled chicken. I want to spread this on a roast beef sandwich. I am growing tons of cilantro this summer!

Enjoy!

More Munchies for Game Day

Oh yum, this dip is a goodie to make for a game or just a lazy day on the weekend. I tried this out and K-man said I could make this for dinner everyday and he wouldn't mind. HAhahahha!


Hot Taco Dip

1 pound lean ground beef
1 small onion, chopped
1 clove of garlic, minced
1 package reduced fat cream cheese
1 package Taco Seasoning
4 ounces Kraft Fat Free shredded cheddar cheese (divided into 2 portions)
4 ounces Cabot's 40% reduced fat Pepper Jack cheese, shredded (divided into 2 portions)
1 jalapeno, seeded and chopped
halved or chopped cherry/grape tomatoes
chopped green onion for garnish

Preheat to 400 degrees. Spray a 9 inch pie plate with cooking spray and set aside.

Brown ground beef over medium heat. Drain and return beef to pan. Add the onion and garlic, cook for 5 minutes until onions translucent. Remove from heat to cool.

In a bowl, combine the cream cheese, taco seasoning. Add the beef and one portion each of the cheeses. Mix to combine. Spoon the mixture into pie plate and sprinkle with remaining portions of cheeses. Top with chopped jalapenos (don't seed or devein, if you want it hotter) and chopped tomatoes.

Bake for 15-20 minutes or until the cheese is golden and bubbly. Sprinkle with chopped green onion on top and serve with tortilla chips (pictured was the BLUE corn ones) or Stacy's baked pita chips.

K-man had no idea that I was using the lower fat versions of many things in order to cut the fat and calories. All he cared is that it was scrumptious!

Enjoy

Holy Guacamole!

One of the few things K-man goes absolutely crazy over is guacamole. He will eat just an avocado half with pepper as a snack, he loves it so. So you can imagine when I make this...he makes all sorts of yummy sounds!

Here is your step by step, full recipe follows:


Half your two ripe avocados.









Take tip of knife and make criss cross marks through the avocado meat.








Use your spoons to scoop out the avocado. We like chunks rather some people prefer to mash their avocado.









Squeeze your lime juice onto the cubed avocado. Stir to coat.








Put one clove of garlic in your garlic press.









Slice down your green onions...










Then chop








Remove top of tomato and gouge out the tomato liquid and seeds. Chop into small chunks.








Season well with salt and pepper (not pictured in my palm here) Taste to make sure it's the way you like it.








Then place in your bowl...

We think unsalted tortilla chips are best for the saltiness of the chip doesn't ruin your dip flavors.

Awesome Guacamole

2 ripe avocados, cubed
2-3 green onions, chopped
1 clove of garlic, pressed in garlic press
2 Tbsp of lime juice
1 tomato, seeded and chopped
salt and pepper to taste

Chop all ingredients, coat with lime juice and season with salt and pepper. Mix to combine.

Serving Suggestion:

Pork Tenderloin Wraps


We have a low carb tortilla here....with a light layer of light ranch dressing on it. Put some lettuce on it....










Put on your leftover slices of pork tenderloin on your lettuce.










Load on your homemade guacamole....my mouth is watering already....









Fold up and BITE! The smoky meat with garlic smoothness of the avocado, the crunch of the lettuce, the chewy tortilla...mmmmmmmmmmm. Try it....I guarantee you'll like it!

Care to take a Dip in White Beans?

It isn't time for dinner, but you want a little sumpin' before dinner. Apples or carrots? Too boring. Chips and Dip? Maybe but that is alot of fat and/or calories. I've been loving these cannellini beans lately and searched what I could do with them for a dip. I remember seeing some Tuscan dips before. I wanted something more Italian rather than Mexican. I saw this on allrecipes.com and tweaked it so it worked for me....OMG....this was so yummy! Reminscent of hummus but tasting totally different. Try this...I think you will love it!

Tuscan White Bean Dip
loosely adapted from allrecipes.com

Ingredients:
1 (15 ounce) can cannellini beans, rinsed and drained
2 tablespoons and 2 teaspoons chopped fresh cilantro (I don't have any fresh herbs yet, so I used 1/2 tsp dried basil
1-1/2 cloves garlic, crushed or to taste
roughly 1 tsp. chopped onion
2 tablespoons and 2 teaspoons olive oil
3/4 lemons, juiced (I used 1/2 lemon, for someone's review said it was too lemony)
salt and pepper to taste

Directions:
You have scaled this recipe's ingredients to yield a new amount (5). The directions below still refer to the original recipe yield (10). (yes, because I only had one can of cannellini beans!)

1. In a food processor, combine the cannellini beans, basil, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

Dipping Suggestions: I used no-salt blue corn chips. Lately, I've been liking that I can taste the dip instead of the burn of salt from our chips. This dip is very surprising! Can't wait until my herbs start flourishing this summer to try different flavors!

Tried and True

Props to Cathy from Noble Pig!!! I saw these on her site and I wanted to give them a try for they looked so yummy. Munchies for the weekend, wheeeeeee!!!!


Jalapeno Popper Dip (I only made 1/2 recipe for we didn't need so much dip)
as seen on Noble Pig but entered for Super Bowl Contest from Big Red Kitchen


2 - 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 - 4 ounce can chopped green chilis (do not drain)
1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat (I roasted one poblano pepper and chopped instead)
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted

In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased (I used butter) 2-quart casserole dish.

In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10.

This absolutely tasted like the poppers. There wasn't much left!!! I wondered why it wasn't spicy from the pepper I selected....it occurred to me the cream cheese/dairy is what counter acts with the chemical that sets your mouth afire!!! So next time you eat fiery foods....have sour cream/salad dressing or milk on the side to put out the fire!!!

_____________________________________

Antipasto Squares
From Noble Pig, recipe by Cutting Edge of Ordinary

2 large packages Pillsbury Crescent Big & Buttery Rolls (10 ounces each)
1/4 lb ham, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 pound Genoa salami, thinly sliced
1/4 pound, Swiss cheese, thinly sliced
1/4 pound pepperoni, thinly sliced
3 large eggs, lightly beaten
3 Tablespoons grated cheese (I used Colby mix)
Dash pepper (I also added a bit of Italian Seasoning)

Lightly spray a 9 x 13 pan with cooking spray. Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan. Make sure you push together all the little perforations. Layer meat and cheese in the order listed above. The 1/4 pound is an estimate. Just keep layering until it covers the pan. Do not overlap the pieces. One note - try to use baked ham instead of cooked ham. Cooked ham can sometimes be too watery. If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat.

In a medium bowl add eggs, cheese, pepper and seasoning. Pour most of the egg mixture on top of the meat and cheese, reserving a small amount. Top with second package of crescent rolls and brush and brush with remaining egg mixture. Bake 25 minutes at 350 degrees or until top is golden brown. Let cool a bit before cutting into squares so the cheese does not ooze out the sides. Serve warm or room temperature.

These were fabulous. I thought the egg added would make the bread soggy kinda like french toast. NOPE. This recipe is a KEEPER!!! Great for weekend brunches, snacks for the kids or leftover for lunch!

Cathy, the Queen of Noble Pig....your game day picks obviously influenced me. I've made 3 things from your game day post and they were KILLA! You DONE good!