Heading over to Terry Boyds World to talk about Superbowl Parties in KPAM AM 860 at 4:45 – they requested food…and I do NOT deny food requests. Here is what I am bringing, along with the recipes:
Simple Kitchen Buffalo Chicken Dip
Simple Kitchen Buffalo Chicken Dip
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 cup ranch dressing
- 2 cups diced cooked chicken breast
- 1 cup shredded Cheddar or Monterey Jack cheese
- scallions and tomatoes for garnish
- Chips and celery sticks for dipping!
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
- Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips and celery sticks!
Simple Kitchen 7-Layer Dip
Simple Kitchen 7-Layer Dip
- 1 (10-12 oz) can jalapeno bean dip
- 1 (6-8 oz) container avocado dip
- 1 cup (8 oz) sour cream
- 1 cup (4 oz) shredded Cheddar cheese
- 1 cup (4 oz) shredded Monterey Jack
- 1 cup green onions, chopped (plus more for garnish)
- 1 can (5 oz) sliced black ripe olives, drained
- chopped tomatoes for garnish
- Spanish paprika
- This can be served either in a large straight sides glass pudding dish or on a 14 inch serving platter. If using a pudding dish, simple spread the layers so that the colorful layers can be easily seen. If using a serving platter, pile the layers of ingredients one over another with each successive ingredient leaving a margin of 3/4-inch in a pyramid fashion.
- For the first layer, spread bean dip to 1/2-inch thickness. Over this, evenly spread a layer of avocado dip to the same thickness (but if using a serving platter, leave a 3/4-inch margin so the bean dish may be seen, and so on.) Next, spread a 1/2-inch thick layer of sour cream (leave a 3/4-inch layer). Layer the remaining ingredients in the same fashion.
- Cover with plastic wrap and refrigerate for several hours before serving.
- Sprinkle center lightly with paprika for added color. Garnish with green onions.
- Serve with tortilla chips!
What a crazy morning! Missy gets to know Trent and Jane of Wafu & Roe fame and then talks Tex-Mex with the darlings of Triger! Jimmy and Tommy!
Click the link then scroll down to Simple Kitchen Episode January 27, 2013
Simple Kitchen with Missy Maki 1-27-2013
I am so excited to be back in my kitchen baking!! You know, every Sunday I have the great fortune of spending 2 hours talking to people who are passionate about food and it is next to impossible to not walk out of my studio and RUN home to get into my kitchen! It is wonderful because Sunday is the perfect day to get goodies baked and foods cooked for enjoyment through the week!
Fresh Apple Coffee Cake
- 1 1/2 cups packed light brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup butter, chilled and diced
- 2 teaspoons ground cinnamon
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup rolled oats
- 3/4 teaspoon baking soda
- 3/4 cup butter, room temperature
- 1 1/2 cups white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 16 ounces plain low-fat yogurt
- 1 apple, peeled, cored and chopped
Preheat oven to 350 degrees F. Grease and flour a cake pan. I used a 9×9 glass baking dish.
To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, oats and cinnamon. Cut in the butter with a fork until crumbly.
In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended.
Pour 3 cups of the batter into the pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.
Bake 50 to 60 minutes in the oven, or until a toothpick inserted in the center comes out clean. Serve warm with coffee….of course!
All Right Super Bowl! Lets Do This!
Here are the lightened up recipes you heard me talk about on “In Step with Kevin Aguilar”!
When Kevin asked me to come on and talk about what to serve at a Super Bowl party – it was a no-brainer. My husband and I have hosted SuperBowl for the last 5 years at our home. Some years only 10 or so, some years up to 30!!
Some tips for you!
~Have guests bring the simple things: Beer, wine, ice, corn chips for dips, veggie platter even! Leave things out of your shopping basket that others can provide – especially if they are not necessary to the cooking portion!
~Buy the 2 dollar plastic table cloth – this is football and we want to get messy and have fun piling our food up!
~Pull all your platters out in advance and select the serving devices you need. Get the plates, flatware (or plastic forks), napkins and serving utensils out up to a day before. All you should be doing is setting out platters as guests arrive!
~Have plenty of bottled water!
~If you have a lot of couples – Make an easy Sangria for the ladies!
On to the menus – enjoy these! remember to pick your recipes and make your shopping list! One last tip: Remember to enjoy your guests, eat the food and relax with them.
Light Buffalo Chicken Dip
- 1 1/2 lbs chicken breasts, cooked and shredded
- 1 (12 ounce) bottle hot sauce (use whole bottle or just half, if desired)
- 2 (8 ounce) packages NONFAT cream cheese, softened
- 8 oz crumbled Blue Cheese.
- 1/4 cup nonfat sourcream
- 1 cup reduced fat monterey jack cheese
- Chopped celery sticks
- Chopped carrot sticks
- Whole grain crackers
- Preheat oven to 350
- In a large bowl, mix shredded chicken and cheese.
- In a saucepan over med-low heat, combine cream cheese and blue cheese and sourcream and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well.
- Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.
- 1/2 cup shredded chicken breast
- Baked yellow corn tortilla chips
- 1 can nonfat refried beans or black beans
- Chopped tomatoes and scallions, to taste
- 5 tablespoons reduced-fat shredded Mexican cheese mixture
- Pickled jalapenos (if you like!)
- Place chips on a cookie sheet; top with ingredients, then bake for 5 minutes at 400°.
- Serve with extra chips and warmed refried beans!
- 1 1/2 tablespoons coarsely chopped red onion
- 1 tablespoon fresh lime juice (or more!! I love this!)
- 1/8 teaspoon salt
- 1 garlic clove
- 1/2 small jalapeño pepper
- 1 ripe peeled avocado
- 1 tablespoon cilantro leaves
- Place first 5 ingredients in a food processor; pulse 5 times or until finely chopped. Add avocado; process until smooth. Sprinkle with cilantro. Add extra lime wedges and serve alongside lightened up Nachos!!
Light and Satisfying Tater Skins
- 4 medium potatoes
- cooking spray
- 4 slices turkey bacon (optional)
- 3/4 cup shredded low-fat cheddar cheese
- 1/4 cup fat free sour cream
- 1 tablespoon snipped fresh chives
- Pickled jalapenos (optional)
- Bake potatoes at 425 for 1 hour or until done. (or use my easy no-mistake crock-pot recipe!!)
- Cut potatoes in half length wise, then into quarters
- Make sure they are cool enough to handle and scoop out potato, but leave an 1/4 inch shell.
- Place potato shells on a baking sheet and spray with cooking spray.
- Bake at 425 degrees for 8 minutes until crisp.
- Cook bacon, chop and set aside.
- Divide cheese into 8 equal parts and sprinkle into potato skins.
- Sprinkle Bacon into shells with melted cheese (If cheese does not melt, you may have to heat an additional 5 minutes at 425 degrees.)
- Place a dollop of sour cream on top of each potato skin and sprinkle with chives and jalapenos if you like! Woo hoo!
- 1 Pork Butt Roast
- 2 tbs liquid smoke
- 1 tbs Sea Salt
- Shredded cabbage ot cole slaw
- Whole grain rolls
- Sriracha sauce ( rooster sauce)
- Rinse pork but and cover with liquid smoke and sea salt. Place in crock pot for 10-12 hours, turning once. Pork will fall apart by the end. Pour contents into a drainer allowing all the excess fat to drain away and give the pork a nice squeeze to remove excess grease. Place into another bowl and use 2 forks to gently fluff the meat. Serve with rolls, shredded cabbage, or cole slaw and a squirt of sriracha hot chili sauce to liven up your party!!
- 2 tablespoons honey
- 2 tablespoons ketchup
- 2 tablespoons red pepper sauce
- 1 tablespoon Worcestershire sauce
- 2 lbs skinless chicken wings
- Preheat oven to 350°F Line jelly roll pan, 15 1/2×10 1/2×1 inch, with aluminum foil. Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic food-storage bag. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with celery sticks and light blue cheese dip ( I use 1/4 cup blue cheese crumbles and 1 1/4 cup nonfat sour cream to make mine)
- 1-2 bottles of crisp white wine (such as1 bottle Sauvignon Blanc and 1 bottle of Prosecco)
- 2 ripe peaches or pears, sliced
- 1 pint berries, sliced
- 2 kiwis
- several sprigs of mint
- Stevia - just a dash!
- Simply add the sliced fruit and mint to the wine and add a few dashes of stevia. I put mine into a pitcher and serve over ice in wine glasses!
Yeah….they have heads and legs and fingers, and they are kicking and sucking thumbs and all sort of stuff.
Today I got another scan (I love the care you get at Women’s Healthcare Associates!) and the kids are huge. They are a WEEK AHEAD of their actual time based on their crown to rump. Thank you gigantic husband!! They were arching their backs, waving arms, and, in general, being just as awesome as we knew they would be. I love them, can you tell? I freaking LOVE THEM!!!!
Okay – lets start with a picture of the condo:
Now lets meet Maki Twin A:
And of course, Maki Twin B
They are fabulous, but we do not know their genders yet! Just a few more weeks…!!!!
I would say that I feel like my pregnancy is flying by. I am still mostly somewhat ill or hungry at all times, but it is joyful to feel them in there! I am starting to get the little bubbly feelings of them moving which is a lovely reminder that I am a trio right now.
Jason and I are over the darned moon with every second, day, week that they grow, and become more a part of the fabric of who we are as a married couple. I have said, once I got pregnant, that I didn’t know if we knew who we were as a married couple if we were not “The Barren Makis” but I realize, I do know who we are. We are the parents of twins. Special humans that we waited for, and were hand chosen for us. We are the lucky ones. The ones who put their time, love and money where their mouths were. As a couple we grew closer ( and poorer) and now as parents we confidently know we can handle anything. The world blessed us with 4 years of marriage to make us strong enough to handle our twins. So…let’s do this!!
More updates as WE grow!!!!!!
Simple simple simple.
As I start to expand and I realize that my life will be forever changed. We will go from 2 to 4 over night. We will be a full house. I am realizing that I need to focus on getting my arsenal of easy and healthy food together. I am starting to think about menu planning as well. I have a friend who plans a month of meals, and shops only 2 times a month. This is my goal, and I will be doing a show on menu planning with her to actually kick start my new program. For now, I must get some recipes down, so I have something to work with!
I had heard about baked potatoes in the crock pot, and I looked around until I found one that was made without wrapping them in tin foil (annoying and wasteful). I was pleasantly surprised, and the subsequent baked potatoes that I cooked were the base of other recipes coming up as well! (or….”What to do with all those bakers”)
- 6-8 medium potatoes, or 4 large russets. Depends on your crock pot
- olive oil
- salt and pepper
- Rinse your potatoes and pat them dry. rub their skin with olive oil and then salt and pepper them. Place them ion the crock pot and set it for medium for 4 hours or High for 3 hours. Serve with your favorite condiments or as * Broccoli Bakers, * Low-fat Potato Skins or *Healthy Twice Baked Potatoes
- (all can be found on my blog)