Saturday, July 30, 2011

Orange. Cherry. Nut. Brownies.

For those of you who are my facebook friends you may have noticed my recent {slightly obsessed} updates about orange cherry brownies. Well, here is the recipe. And you can decide for yourselves whether or not they are worth obsessing about. Personally I get pretty bored with plain brownies, so this mixes it up a little for me. 

Orange, Cherry Brownies

Borrowed and Enjoyed From: The Katie Brown Workshop


1 Box Mix of Brownies (non- peanut butter etc)
Your favorite home-made brownie batter
The Zest of 1 orange
The Juice of 1/2 orange
1/2 cup cherry pie filling ( I like to use more!)
1 Cup walnuts roughly chopped (optional) 

1) Preheat Oven to 350 degrees. Spray a 9 X 13 baking pan with non-stick cooking spray. 

2) Mix up the brownie mix or your homemade brownie mix according to the box or recipe. Stir in the orange juice and orange zest. Mix well. Mix in the walnuts (optional).

3) Pour the brownie batter into the prepared baking pan. Swirl in cherries using a knife to distribute them evenly (for smaller cherry chunks, roughly chop first, I like the whole cherry pieces). 

4) Bake for about 35 minutes or until a toothpick comes out clean.


These brownies are flavorful, moist and slightly cakey. The perfect brownie for me! 

What is your favorite way to spice up a pan of brownies?


Friday, July 15, 2011

Curry. Curry. Curry.

I am one of those people who gets into recipe ruts.

You know how it is, you find something that is delicious and or easy and then you rotate your favorite menus. 

At one point I became bound and determined to try something interesting and new! 

Here is what I stumbled upon!

Chicken Curry

{Borrowed, Enjoyed and Adapted from College Cooking by Megan and Jill Carle}

Serves 4 people/makes 4 meals


1 lb boneless, skinless chicken breasts
1 onion
1 lb potatoes
2 T low-sodium soy sauce 
1 tsp. dried chicken bouillon 
1/2 cup water
2 tsp. curry powder
2 cups frozen peas
1/2 cup plain lowfat yogurt OR Greek Yogurt

1) cut the chicken into bite sized pieces, 

Peel the onion and cut into thin slices 

 Cut the potatoes into cubes. 

 2) Generously spray a large pan with cooking spray. Add the chicken and veggies. Cook over medium-high heat for 5 minutes, stirring frequently.

3) Stir together soy sauce, bouillon, water and curry powder.

Then add to the pan.

4) When liquid mixture is added to the pan cover and cook for 10 minutes. Or until potatoes are soft. 

We couldn't find a lid... so we used a cookie sheet and a towel.. haha.

5) Add the peas and cook for 2 minutes.

6) Remove the pan from the heat and stir in the yogurt.

7) Serve immediately!


This meal is quick, easy, low-fat, filling and delicious! What more could you ask for?

What are your favorite out-of-the-ordinary recipes?

All for now!