Thursday, September 27, 2012

Crisp Chicken Marinara

D made this.  He said it wasn't worth the effort.  It was good mind you.  But it tasted like chicken in bread crumbs with jarred sauce over top it ontop of Orzo.  Something that should take about 15 minutes to make.  I didn't even realize the sauce had carrots and onions in it.  It was just kind of eh to me.  The orzo in the recipe served as the side.

Crisp Chicken Marinara

Yield: Serves 4
Hands-on: 26 Minutes
Total: 37 Minutes

Photo by: Photo: Brian Woodcock;
Styling: Mary Clayton Carl
2 1/2 tablespoons olive oil, divided
1 cup chopped onion
1 carrot, diced
3 garlic cloves, minced
1/3 cup red wine
1 1/2 cups lower-sodium marinara sauce (such as Amy's)
1/3 cup pitted, coarsely chopped oil-cured olives
5 tablespoons water, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 large egg, lightly beaten
2 ounces Parmesan cheese, divided
1/2 cup panko (Japanese breadcrumbs)
2 cups hot cooked orzo pasta
2 tablespoons chopped fresh flat-leaf parsley

1. Heat 1 tablespoon oil in a saucepan over medium-high heat; swirl. Add onion and carrot; sauté 3 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add wine; cook 2 minutes. Stir in marinara sauce, olives, and 1/4 cup water. Reduce heat to medium, and simmer for 10 minutes, stirring occasionally. Nestle chicken in sauce. Cover and simmer for 15 minutes or until chicken is almost done. Remove the chicken from pan.

2. Preheat broiler to high.

3. Combine remaining 1 tablespoon water and egg in a shallow dish. Grate 1 ounce cheese. Combine panko and grated cheese in a shallow dish. Coat chicken with egg mixture, and dredge in panko mixture.

4. Heat remaining 1 1/2 tablespoons oil in an ovenproof skillet over medium-high heat; swirl. Place chicken in pan; sauté for 2 minutes or until lightly browned. Turn chicken over. Place skillet in oven, and broil chicken for 3 minutes or until golden and done. Arrange 1/2 cup orzo in each of 4 shallow bowls; top with 1/2 cup sauce and 1 chicken breast half. Garnish with parsley; shave remaining 1 ounce cheese over top.

Nutritional Information
Calories: 516; Fat: 19.2g; Saturated fat: 4.7g; Monounsaturated fat: 10.3g; Polyunsaturated fat: 1.9g; Protein: 45g; Carbohydrate: 36.9g; Fiber: 3g; Cholesterol: 117mg; Iron: 3.4mg; Sodium: 611mg; Calcium: 218mg

Cooking Light OCTOBER 2012

Wednesday, September 26, 2012

Kung Pao Chicken Tacos

D made these. He said they were easy.

They were good.  So good, I was bummed when they were done.  I wanted more.  Interesting take on Kung Pao, but fun. I added Sriracha to mine.  We had with rice.  Next time we'll have rice and broccoli with it.

Kung Pao Chicken Tacos

Photo by ALB

Yield: Serves 4 (serving size: 2 tacos)
Hands-on: 30 Minutes
Total: 1 Hour

6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons lower-sodium soy sauce, divided
1/4 cup plus 1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
2 tablespoons canola oil, divided
1 1/2 tablespoons honey
1 tablespoon dark sesame oil
2 teaspoons rice vinegar
1 teaspoon sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry-roasted peanuts
3/4 cup diagonally sliced celery (about 2 stalks)
8 (6-inch) corn tortillas
1/3 cup sliced green onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges

1. Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.

3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.

4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.

Nutritional Information
Calories: 418; Fat: 19.1g; Saturated fat: 2.5g; Monounsaturated fat: 8.9g; Polyunsaturated fat: 6.1g; Protein: 25.2g; Carbohydrate: 39.3g; Fiber: 4g; Cholesterol: 86mg; Iron: 1.6mg; Sodium: 531mg; Calcium: 53mg

Cooking Light OCTOBER 2012

Tuesday, September 25, 2012

Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce

So I made this.   I don't know how I made it take over an hour to prep everything because it did take me that long.  Looking at the recipe there is nothing that complicated about it.  Perhaps it is because I gather all the ingredients first?  I don't know.  It was easy, but not quick.

Anyway it was pretty good. I thought it could use some salt (but didn't add any to the sauce), but I salted the pasta.  I liked that the portions were huge.

We had with Caesar Salad.

Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce

Photo by ALB

Use cauliflower or roasted peppers if you don't like zucchini.
Yield: Serves 4 (serving size: about 1 1/2 cups)
Hands-on: 25 Minutes
Total:45 Minutes


8 ounces uncooked penne rigate pasta
6 ounces hot turkey Italian sausage, casings removed (used pork Italian Sausage)
12 ounces zucchini, quartered lengthwise and cut into 1/2-inch slices
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper (used 1/2 tsp)
3 garlic cloves, minced (used 6)
Dash of sugar
2 tablespoons red wine vinegar
1 (28-ounce) can no-salt-added whole tomatoes (used crushed tomatoes)
2 tablespoons heavy whipping cream
Cooking spray
3 ounces part-skim mozzarella cheese, shredded and divided (about 3/4 cup)
1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)


1. Preheat oven to 375°.

2. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with a paper towel. Add zucchini to pan; sauté 3 minutes or until crisp-tender, stirring frequently. Add oregano and next 4 ingredients (through sugar); sauté 1 minute, stirring constantly. Add vinegar; cook for 30 seconds or until the liquid evaporates. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands (didn't do any of this...just dumped the can into the mixture...because I used crushed tomatoes), and add to zucchini mixture. Add reserved 1 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove pan from heat; stir in cream. Add pasta and sausage to tomato mixture; stir to combine.

4. Spoon half of pasta mixture into an 11 x 7-inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray. Sprinkle 1 ounce mozzarella and 2 tablespoons Parmigiano-Reggiano over pasta. Top with remaining pasta mixture; sprinkle evenly with remaining 2 ounces mozzarella and remaining 2 tablespoons Parmigiano-Reggiano. Bake at 375° for 20 minutes or until browned and bubbly.

Nutritional Information
Calories: 450; Fat: 14.1g; Saturated fat: 6.8g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 1.5g; Protein: 26.9g; Carbohydrate: 55.6g; Fiber: 5g; Cholesterol: 60mg; Iron: 5.2mg; Sodium: 508mg; Calcium: 347mg

Cooking Light OCTOBER 2012

Sunday, September 23, 2012

Empanada Gallega (Galician Pork and Pepper Pie)

So I found this recipe in 2011.  Too be honest, it looked like a calzone, so I decided we should try it.  But it had saffron (a CL favorite that is not cost-worthy in our house).  So we didn't have it. I was looking for a post that I had written on Facebook in 2011 on Friday and came across that I had shared the link, so I reshared it.

D and I looked at it and decided we should have it. He made the whole thing.  The marinade was more of a rub he said.  He thought the olive oil in the dough was odd but oh well.  He also made it into a half moon shape because it wouldn't fit on the pan other wise.  Some of the filling was left over.  Yum.

We would have again.  It was good.  Still kind of wish there was cheese, but then again, this is why I'm overweight.

We had with yellow rice and black beans.

Empanada Gallega (Galician Pork and Pepper Pie)

Photo by D

A large two-crusted savory pie from Galicia, the Spanish empanada is typically filled with fish or meat, red or green peppers, and lots of onion. Substitute pizza dough if you're pressed for time, though the pastry crust is easy to make. Empanadas are best at room temperature; serve with a mixed salad for dinner.

Yield: 8 servings (serving size: 1 wedge)


2 tablespoons minced fresh parsley
1 tablespoon Spanish smoked paprika or hot paprika
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
3 garlic cloves, minced
1 pound pork tenderloin, trimmed and cut into 1/2-inch-wide strips

2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 cup water
1/4 cup olive oil
1 large egg, lightly beaten

Cooking spray
1/4 teaspoon salt
2 cups thinly sliced sweet onion
2 cups red bell pepper strips
1 cup chopped tomato
1/4 cup chopped Spanish serrano ham or prosciutto (about 1 1/2 ounces) (used Spanish Chorizo)
2 tablespoons dry white wine
Dash of crumbled thread saffron (didn't use)

Remaining Ingredient:
1 large egg, lightly beaten

To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the pork to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, the oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly until smooth. Divide dough in half. Cover with plastic; let rest about 30 minutes.
To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the pork mixture; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until pork loses its pink color. Add onion and bell pepper; cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in tomato, ham, wine, and saffron; cook 5 minutes.
Preheat oven to 350°.
Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll each portion into a 13-inch circle on a floured surface. Place 1 portion of dough on a large baking sheet coated with cooking spray. Spoon filling onto dough using a slotted spoon, leaving a 1-inch border around the edge. Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350° for 30 minutes or until golden brown; cool. Cut into wedges.

Nutritional Information
Calories: 366; Calories from fat: 33%; Fat: 13.5g; Saturated fat: 2.7g; Monounsaturated fat: 8g; Polyunsaturated fat: 1.5g; Protein: 21g; Carbohydrate: 39.5g; Fiber: 3g; Cholesterol: 96mg; Iron: 3.7mg; Sodium: 814mg; Calcium: 134mg;

Cooking Light AUGUST 2001

Wednesday, September 19, 2012

Quick Pastitsio, Revisited

I made Quick Pastitsio last night.  This was the second time it was made in our house.  Looking over the review from the first time, it said it had potential but was missing some ingredients.

I added nutmeg, cinnamon and red wine to the recipe.  A lot more flavor than the first time. 

I updated the recipe here.

Tuesday, September 18, 2012

Italian Sausage Hoagies

I made this.  It was really easy.  I cut everything first, and then started.  I think that helped a lot.  I didn't do the first broil.  I really liked it.  D did too.  I think it would be really good with either spicy marinara or with some crushed red pepper thrown in.  We'll have again.

Italian Sausage Hoagies 

Photo by ALB
Yield: Serves 4 (serving size: 1 hoagie)

4 (2-ounce) hoagie rolls, halved lengthwise (used Cobblestone)
9 ounces sweet turkey Italian sausage, cut into 1-inch-thick pieces  (used pork spicy sausage)
1/2 cup prechopped onion
1 teaspoon minced fresh garlic (used 3 cloves)
1 cup lower-sodium marinara sauce (such as Amy's)
1 small red bell pepper, thinly sliced (used 1/2 large pepper)
1/4 teaspoon freshly ground black pepper
 2.25 ounces shredded part-skim mozzarella cheese (about 1/2 cup)


1. Preheat broiler to high.

2. Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside. (didn't do)

3. Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper; bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.

4. Arrange about 3/4 cup sausage mixture over bottom half of each roll (used 1/2C); sprinkle each serving with about 2 tablespoons cheese. Place on a baking sheet; broil 2 minutes or until cheese melts (90 seconds for me). Top with top halves of rolls.

Nutritional Information
Calories: 309; Fat: 7g; Saturated fat: 4.4g; Monounsaturated fat: 0.9g; Polyunsaturated fat: 0.1g; Protein: 20.7g; Carbohydrate: 28.5g; Fiber: 2.5g; Cholesterol: 51mg; Iron: 1.8mg; Sodium: 588mg; Calcium: 182mg

With my changes it was 521 calories, 54 carbs, 23 fat, 24 protein, 1414 sodium and 3 fiber.

Cooking Light OCTOBER 2012

Sunday, September 9, 2012

Crispy Pork Spring Rolls

Another pork recipe.

So D sort of made these.  We didn't want to spend money on peanut oil so we thought we would use vegetable oil.  Then D looked at it again and decided to just bake them. So that's what he did. We had with no side.

They were very good.  Would have again.

With the changes, they were 707 calories for 5 rolls.

Crispy Pork Spring Rolls

Photo by ALB

Serve with spicy Sriracha sauce or sweet red chili sauce. You can assemble spring rolls and freeze them until you're ready to cook and serve.

Yield: Serves 26 (serving size: 1 roll)  (we got 20 rolls, and 4 servings)
Hands-on:45 Minutes
Total:45 Minutes

5 cups peanut oil (didn't use)
1 ounce bean thread noodles
2 medium shallots, peeled and coarsely chopped
2 garlic cloves, chopped
1 stalk peeled fresh lemongrass, coarsely chopped (didn't use)
1 (3.5-ounce) package shiitake mushrooms, stems removed
2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 teaspoon sambal oelek (such as Huy Fong chile paste)
1/2 teaspoon kosher salt
1 (1-inch) piece fresh ginger, peeled and grated
2 1/2 cups grated carrot (about 3 medium)
1 pound lean ground pork
26 frozen square spring roll pastry wrappers, thawed  (used 20 egg roll wrappers)

1. Place peanut oil in a large Dutch oven or deep fryer. Clip a candy/frying thermometer to the side of pot; heat oil to 385°. (didn't do...heated oven to 400 instead)
2. Place noodles in a bowl, and pour enough boiling water over to cover by 1 inch. Let stand 20 minutes; drain well. Cut noodles with scissors into 1-inch pieces. Set aside.
3. Combine shallots, garlic, and lemongrass in a food processor, and process until finely chopped. Add mushrooms; pulse until finely chopped. Add sesame oil and next 4 ingredients (through ginger); process until well combined. Combine noodles, mushroom mixture, carrot, and pork in a large bowl, stirring until well blended.
4. Working with 1 spring roll pastry at a time (cover the remaining wrappers with a damp towel so they don't dry out), place the wrapper on a smooth work surface in a diamond pattern, with a corner edge pointing up and another pointing down. Place about 2 tablespoons pork mixture in the middle of pastry. Brush top point of pastry with water. Fold sides of pastry over filling; roll up jelly-roll fashion, starting from bottom. Gently press seam to seal. Repeat procedure with remaining pastry and ­filling to form 26 rolls.
5. Working in batches, place 5 spring rolls in 385° oil; fry 7 minutes or until golden and crisp, turning as necessary. Make sure oil temperature does not drop below 375°. Remove rolls with a slotted spoon; drain on a rack over paper towels. Return oil to 385°. Repeat the procedure with remaining spring rolls and oil, making sure oil temperature does not drop below 375°. (baked in the oven on cookie sheet for 5 minutes on each side).  Serve immediately.

Nutritional Information 
Calories: 108; Fat: 5.5g; Saturated fat: 1.3g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 1.4g; Protein: 4.6g; Carbohydrate: 10.5g; Fiber: 0.3g; Cholesterol: 13mg; Iron: 0.2mg; Sodium: 98mg; Calcium: 10mg

Cooking Light SEPTEMBER 2012 

Friday, September 7, 2012

Chipotle Pork and Avocado Wrap

So another pork recipe... this was kind of an easy recipe.  D and I were at the gym and he made it in the time it took me to run .75 miles, walk .5 miles and drive home.  So definitely less than 30 minutes.

It was good, and I would have it again.  D made rice to go with it.  I stuck it in my wrap.

Chipotle Pork and Avocado Wrap

For a bit more spice in your wrap, add another teaspoon of chipotle chiles to the avocado spread.

Yield: 4 servings (serving size: 1 wrap)

1/2 cup mashed peeled avocado
1 1/2 tablespoons low-fat mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chopped canned chipotle chiles in adobo sauce
Photo by: Randy Mayor; Jan Gautro
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
4 (8-inch) fat-free flour tortillas
1 1/2 cups (1/4-inch-thick) slices cut Simply Roasted Pork (about 8 ounces)  (used chopped pork from the pig)
1 cup shredded iceberg lettuce
1/4 cup bottled salsa

Combine the first 7 ingredients, stirring well. Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border. Arrange Simply Roasted Pork slices down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.

Nutritional Information 
Calories: 239; Calories from fat: 22%; Fat: 5.8g; Saturated fat: 1.3g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 0.7g; Protein: 13.9g; Carbohydrate: 32.8g; Fiber: 2.6g; Cholesterol: 29mg; Iron: 1mg; Sodium: 683mg; Calcium: 27mg

Cooking Light SEPTEMBER 2004

Thursday, September 6, 2012

Seared Pork Tortas

So a few years ago, a Taqueria introduced me to Tortas. Then they closed.  Sure I could get Cubanos at different places but not a Torto.  Then D decided to smoke a 70lb pig for his bday, and we have lots of pork left over.  I found this recipe.

I'm glad I did.  It was so good.  Definitely having again.

Seared Pork Tortas 

Torta is Spanish for "sandwich"—and is usually a hefty stack of meat, beans, and veggies. Our lightened version packs pork, beans, and veggies between fresh baguette slices for a super sandwich that can feed the whole family. 

Yield: 4 servings (serving size: 1 sandwich)
Total:20 Minutes

2 teaspoons olive oil
1 teaspoon ground cumin
Seared Pork Tortas
Photo by: Photo: John Autry; Styling: Cindy Barr
1/4 teaspoon salt
6 (2-ounce) boneless center-cut pork loin chops (1/4 inch thick) (I have no clue what part of the pig we used)
1 (12-ounce) baguette, cut in half horizontally (we used sub rolls)
1/2 cup canned pinto beans, rinsed and drained
2 tablespoons refrigerated fresh salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced onion 1 large tomato, cut into 8 (1/4-inch-thick) slices
1 jalapeño pepper, seeded and thinly sliced
1/2 ripe peeled avocado, cut into 1/8-inch-thick slices

1. Preheat broiler.
2. Heat oil in a large nonstick skillet over medium-high heat. Combine cumin and salt; sprinkle evenly over pork. Add pork to pan; cook 2 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.
3. Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.
4. Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeño, avocado, and top half of baguette. Cut into 4 pieces.

Nutritional Information  
Calories: 441; Fat: 15.2g; Saturated fat: 5.2g; Monounsaturated fat: 7.3g; Polyunsaturated fat: 1.5g; Protein: 30g; Carbohydrate: 46.9g; Fiber: 4.2g; Cholesterol: 66mg; Iron: 3.7mg; Sodium: 806mg; Calcium: 147mg

Cooking Light AUGUST 2010

Monday, September 3, 2012

Fettuccine with Tomato-Cream Sauce

D made this awhile ago, but I forgot to write it down.  It was very good.  It reminded us of Spaghetti with Simple Sauce, but slightly different.  Definitely would have again.  Substituted the olives with bacon, of course.

Fettuccine with Tomato-Cream Sauce

Yield: Serves 4 (serving size: 1 1/4 cups)
Hands-on:25 Minutes
Total:25 Minutes

8 ounces uncooked fettuccine
4 quarts boiling water
1/2 teaspoon kosher salt, divided
1 tablespoon olive oil
3 tablespoons coarsely chopped garlic
1 (28-ounce) can whole peeled tomatoes, drained and crushed
3 ounces 1/3-less-fat cream cheese
1/4 cup oil-cured olives, pitted and coarsely chopped (used bacon)
1/4 teaspoon crushed red pepper
1/4 cup small fresh basil leaves
1/2 ounce Parmigiano-Reggiano cheese, shaved

1. Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl; reserve 1 1/3 cups pasta cooking water.
2. Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved 1 1/3 cups pasta water; bring to a boil. Add cream cheese; stir until smooth. Add pasta, olives, and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among servings.

Nutritional Information 
Calories: 383; Fat: 14.2g; Saturated fat: 4.5g; Monounsaturated fat: 7.1g; Polyunsaturated fat: 1.2g; Protein: 12.9g; Carbohydrate: 52.7g; Fiber: 3.6g; Cholesterol: 18.9mg; Iron: 3.6mg; Sodium: 533mg; Calcium: 142mg

Cooking Light AUGUST 2012

Sunday, September 2, 2012

Death by Oreo Cupcakes

I saw these in January by blogger Lisa.  I put them on my list to try.  I usually make Oreo Balls when I bake with Oreos but decided to try something different.  Yes, you should try these.  But invite me over first.

Death by Oreo Cupcakes

Photo by ALB

by Lisa

CUPCAKES: Enough of you asked for more info on the death by Oreo cupcakes that I mentioned, so I am passing on the recipe. Be warned, they are addicting!! Recipe make 24 cupcakes. What you'll need:

1 pkg regular oreos
cupcake liners

1 pkg chocolate cake mix (and the ingredients that go on the back of the box)

For Frosting: Do not use this full recipe. Either make it all, use half and save the rest for later, or make half a recipe. Trust me on this.  (AL's Note: Used the whole recipe, because I like frosting)
8 oz cream cheese - room temp
8 T butter (1 stick) - room temp
3 3/4 cups powdered sugar
1 t vanilla
2-3 T milk

Add cupcake liners to cupcake pan. Place an Oreo at the bottom of each liner.

Coarsely crush half remaining oreos (I break them up by hand). Prepare cake mix per instructions. Add Oreo pieces to mix. Fill cupcake liners with mix.

Note: I cook for 15 min at 350 deg even though the boxed mix instructions say to cook longer. Not sure if that is a high altitude thing or because of that added cookies to the mix. In any event, I suggest checking after 15 mins. (AL's Note: Baked them according to the back of the box).

Finely crush remaining Oreos (or, if you make half a recipe of frosting, eat 3 cookies and finely crush the rest. just kidding. sort of.). I do this in a food processor.

For frosting, mix cream cheese and butter with vanilla until smooth. Add powdered sugar. Add milk as needed to get desired consistency. blend in crushed oreos.

Frost cupcakes when cool. Enjoy!!