Time for a change.


I’m moving finally!!!!! 🙂 I’m sooooooooooooo excited!!!

Please visit me over at www.petitfoodie.com

If you would please update your blogrolls.  I really appreciate you all reading my blog!

Vanilla Sugar

 My lovely sister sent me some wonderful smelling whole Vanilla Beans.  I stored them in an air-tight zip lock bag and the aroma of them still filled the house! I can not walk past the pantry with out smelling their sweet fragrance.  Its absolutely wonderful.  This is my first experience with whole vanilla beans and I can not wait to use them in more of my cooking! She suggested that I use one of them to make some vanilla sugar since I love my coffees and teas sweetened. Thank you sister 🙂


  • Ingredients:
  • 1 vanilla bean, whole or scraped
  • 2 cups granulated sugar


If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.


Sorry, I’ve been MIA for the past week but things here have been a bit hectic.  I hope you all had a great week. 

Here are some of the eats I’ve been making/eating for the past week.

The cinnamon bread below is from the cookbook The Bread Baker’s apprentice.  I have not gotten a chance to do a review of this book, there is so much information to be absorbed I don’t feel like I have given it the proper amount of time to do a nice review on it.  I highly suggest taking a look at it though because Reinhart does such a wonderful and thorough job of describing the process of bread making.

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I was browsing around Martha’s website and found a recipe for these.  They looked and sounded wonderful.  Since I had a huge 5 pound bag of carrots that I needed to eat and I couldn’t think of a better way to use them up…well..besides a yummy carrot cake with cream cheese frosting….but with the summer months on their way I thought better of it and sided on making these more healthy muffins. They were definitely the next best thing!


I made a few changes to the original recipe, due to it being much more dense and thick than I had expected it to be.  My final recipe is below.  These were fantastic.  Perfect addition for breakfast or snack.  I’m sure they would be great with honey, cinnamon butter as well 🙂 But as I said above, I’m trying to behave.  🙂


Adapted from Marthastewart.com

Makes 12

  • 1 3/4 cups all-purpose flour
  • 3/4 cup brown sugar
  • 2 teaspoons apple-pie spice
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plain low-fat yogurt
  • 4 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 1/2 cups shredded (about 5 medium) carrots
  • 1/4 cup milk


  1. Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  2. In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.
  3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  4. Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.


Chicken Enchiladas

I’m always looking and trying to think of new things to make for dinner.  It seems like, especially on weeknights, we  get into a rut of just fixing whatever we have ‘at the house’.  Basically a hodgepodge of radom things, unless I make a planned meal.  I don’t really like ‘planning’ meals, I know there are some people out there that swear by it not only for convenience but also to save money.  Honestly, I’m just not good at it. period. If I make a plan I’m going to stick to it and darn it most of the time life just gets in the way of my plans!  Then I get frustrated because we are not having spaghetti on spaghetti night and it’s all down hill from there.  So in an effort to enjoy life and maybe live spontaneously(lol) I don’t make strict meal plans.  If I see a recipe I like I save it and make sure to get the ingredients I need and have it when ever we are in the mood for it.  This may not work for everyone but for my lifestyle it seems to work. 


I saw This recipe and thought it would be fun to spice up our monontonous dinner life


Adapted from myrecipes.com

  • 3  cups  chopped cooked chicken (2 breasts simmered  in 1/2 t cumin, 1/2 garlic powder, dash of hot sauce)
  • 2  cups  (8 ounces) shredded Monterey Jack cheese with peppers(divided)  
  • 1/2  cup  sour cream
  • 1  (4.5-ounce) can chopped green chiles, drained
  • 1/3  cup  chopped fresh cilantro
  • 8  (8-inch) whole wheat tortillas
  • Vegetable cooking spray
  • 1 can enchilada sauce (divided)
  • Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives


Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up. Pour 1/2 can of enchilada sauce on the bottom of a baking dish.  Arrange tortilla roll up seam side down. Coat tortillas with remaining sauce and cheese

Bake at 350° for 30 minutes or until golden brown.

Stir together 8-ounce container sour cream and salsa. Spoon over hot enchiladas (if desired) ; sprinkle with desired toppings.


Every time I make pizza dough it starts out looking and smelling perfect, then by the time its finished baking its some how super thin and incredibly crunchy.  So I decided to give Matts pizza crust a try. 


This was my final dough and it was so easy to work with. Usually it takes me forever to shape the dough into a circular shaped pizza but this was done in a matter of minutes!  It all came together so well! I was expecting to have some troubles with it being that it is all Whole Wheat (for whatever reasons whole wheat flour and I do not get along all that well).  I cannot emphasize enough just how easy this was. 


I started by letting my biga and preferment sit out for 16 hours and then I followed Matts directions exactly.  When the time came for refrigeration I only had enough time to put it in the fridge for about 3 hours (which I probably could have left it sitting on the counter for 6 hours) and then I took it out and let it sit on the counter for another 3 hours.  Shaping, again was the easiest part.  I can’t wait to make this recipe again and get a bit more creative with the toppings.  I seriously need to work on that part.  I grew up on mushroom and olive pizza…Its so hard to venture away from that 🙂 The baby and Jonathan had pepperoni and sausage (yum?) 😉


The weather has been phenomenal here!! 🙂 I hope you all are enjoying your weekend and eating some healthy yummy eats.

POM Wonderful Juice

The wonderful people over at POM were kind enough to send me some samples of their Pomwonderful juice!! 🙂 Honestly, I don’t drink very much juice (I mostly drink coffee, tea, WATER).  But I have tried their A.mazing

Pom Teas, which I love dearly!!  So when my juice samples arrived I was so eager to try them! 


Pom juice is truly wonderful! It’s a thick, semi-sweet juice that is filled with so many wonderful nutrients its unreal.  Plus, they come in cute bottles 🙂 – As my three-year-old, Ava, would say “just my size.” hee hee!


This juice is so chocked full of  antioxidants its unreal!!  🙂 Along with this outstanding Health Benefits.  Its really is astonishing…How could I ever go back to giving my child Ocean Spray?? 


If you go on to POM Wonderfuls website you will find a plethora of information as well as some amazing looking recipes.


A few I can’t wait to try: Pom, Pear, Gouda Quesadilla , pom, rice and veggie salad


Also, How cool are these and This.  Very interesting. 


Thank you so much POM for giving me the opportunity to try your wonderful product!! 

This bar was completely not what I had exptected.  I was so looking forward to a nice chewy bar to break up and put in my Fage and strawberries!  Nope thats not what I got!  This bar is soooooooo hard, your teeth with get a work out-becareful!! I must say though the flavor of the bar was A.mazing!!! I loved the Huge chunks of macadamia as well, they totally made the bar. 


Even though the nutritional specs are great (eerrr..aside from 210 calories..Yikes) and it tasted great, I don’t think I would buy this kind of bar again.  They are expensive (I got this one on sale but originally the are $1.70) and very high in calories.  Not to mention very hard, I had a hard time even breaking it to put in my yogurt. :-/  I was a bit fearfully this little bar was going to cost me hundreds of dollars(in dental work)!

Mixed Nuts (Peanuts, Almonds, Walnuts, Macadamias, Cashews, Brazil Nuts), Honey, Glucose, Soy Crisps (Soy Protein Isolate, Tapioca Starch, Salt) Soluble Dietary Fiber (Maize), Natural Flavour VITAMINS: Vitamin A Acetate, Ascorbic Acid (Vit. C). D-Alpha Tocopheryl Acetate (Vit. E)

Calories 210
Fat Calories 130
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Monounsaturated 9g
Polyunsaturated 3.5g
Cholesterol 0mg
Sodium 65mg
Potassium 180mg
Total Carb. 11g
Dietary Fiber 2.5g
Sugars 7g
Protein 10g
Vitamin A 50% • Vitamin C 50% • Calcium 4% • Iron 6%
Vitamin E 50% • Vitamin B1 (Thiamin) 10% • Vitamin B2 (Riboflavin) 4%
Vitamin B3 (Niacin) 20% • Phosphorus 10% • Magnesium 15% • Zinc 6%