Category Archives: New recipe

Blonde Moment

I just pulled a major blonde move. Wow.

But prior to the blonde moment happening, I had some delicious eats today. It was mostly a ‘snack yourself throughout the day’ type of day today, which most days are for me, post long run.

Here are a few things that I did capture though…

Pumpkin Honey Wheat Psncakes with mixed in berries. And, syrup of course.



Many, many thoughtless handfuls of this combo. Veggie Cheddar Goldfish and Baked Cheetos.


And then, my blonde moment came when it was time for dinner. Unfortunately, I didn’t realize until after dinner what had happened.

I was snapping photos of my dinner without the memory stick in the camera. And we have no cord for our camera. Ummm, duh Jenna! What makes it even better is me asking Mike how there were pictures of dinner on the camera. Yep, I forgot that cameras have a limited memory to hold pictures on the camera itself. Wowza.

I can describe my dinner though. ūüėČ

First up, a pumpkin beer on our rooftop deck. It was a lovely evening in Minneapolis.


For our meal we made TJ’s Orange Chicken with rice. Also, cooked up some green bell peppers, snap peas and onion to mix into the dish to add some veggies.

Our thought on the TJ’s Orange Chicken? Pretty nasty. We didn’t look at the package when buying it to see that is said ‘dark meat’. We both aren’t fans of dark meat. While it was edible, there were some pieces that looked very questionable to us. And for Mike to say he wasn’t a fan of anything Chinese, that is saying,¬†A LOT.

It was also my first experience not liking something from TJ’s. ūüė¶

On the side, some TJ’s potstickers with peanut sauce. You can’t go wrong there. Regardless of the not so great chicken, I am definitely full and content.

And for dessert, the best part of any day, right?

We bought a school bus yesterday. But not just any school bus, one from Appletown School District.


I know, I’m so clever. ūüėČ

The bus turned into a lovely crisp, using this recipe for Maple-Walnut Apple Crisp.

I made a few adaptations based on what I had on hand. I used agave instead of maple syrup, nixed the walnuts and made the crumble topping x1.5.


I can’t wait to have a large portion of this crisp tonight, with whipped cream and H√§agen-Dazs vanilla ice cream melted on top.

What are you having for dessert tonight?


Pie, oh my!

Shephard’s Pie that is. :mrgreen:

Evening y’all. ¬†Today was quite the packed day in the end.

The Gopher game was a lot of fun, what a beautiful stadium.  And the suite was sweeeet, thank you, corporate America.  You are great for some things.  Unfortunately the Gophers lost, however, we did snag some good food for FREE.  Brauts and sauerkraut, berries, cheese and crackers and some Chicago mix popcorn, my favorite.

After the game, it was grocery store time. ¬†Of course, we got a lot of food, way more than we probably need. ¬†We need to go on a grocery budget over at this house. ¬†No joke. ¬†Oh, and I also got some goodies for one of my favorite bloggers too. ūüėČ

We walked in the door with our groceries and I immediately felt a wave of stress looking at our mess of an apartment.  So after putting away our groceries, we did a serious deep clean to our pad.  Wow, I feel a million times better.  Amazing what a clean environment can do for you, huh?

I also worked on my self hosted page. ¬†I think I am making progress people. ¬†I ran into a bit of an issue with transferring my current blog over, it is a bit to big, whoops. ¬†So I’m working with some people over at BlueHost to try and help me solve the issue.

Packed day huh?  I really needed a comforting meal this evening after all that activity.

While searching online today for recipe inspirations for this next week, I came across ‘Shepards Pie’. ¬†While I have never had this dish myself, my friend Kim at work had brought in leftovers a few months back. ¬†With one look at her leftovers and asking her what was in it, I knew Mike and I would love it.

Until today, I had forgotten about Shepard’s Pie. ¬†I made my own variation, but based my recipe off of this.

Jenna’s Shepard’s Pie:


  • 2 lbs. baking potatoes, skin on
  • 1 cup mushrooms
  • 2 carrots, peeled (slice into small slivers)
  • 2 celery stalks, (slice into small slivers)
  • 1 small purple onion (chopped)
  • 4 cloves garlic (minced)
  • 1 jalapeno (minced)
  • 1 cup corn
  • 3/4 cup beef broth
  • 3 squirts of ketchup/tomato paste
  • Heaping half cup of your choice of cheese (we used Mexican)
  • 1/4 cup parmesan cheese
  • 2 tablespoons flour
  • 1 lb. lean hamburger
  • 3/4 cup sour cream or plain yogurt

Preheat your oven to 375 degrees.

Chop the potatoes into cubes and boil for 20 minutes until soft.

While the potatoes are boiling, saute carrots for 5 minutes on medium high heat.  Add in additional veggies, cook on medium heat 8-10 minutes.

While the veggies are cooking, brown hamburger.  Once cooked through, add in flour and stir in.  Add in ketchup, beef broth and veggies, cook 5 minutes.

While the above mixture is cooking, stir in sour cream or yogurt and mash potatoes with a fork.  Add in cheese.

Place the hamburger/veggie mixture into a 8×8 pan. ¬†Top with the mashed potato mixture. ¬†Bake for 16 minutes. ¬†Enjoy!

So totally not the prettiest, but out of the oven:



With bbq and ranch for dipping.  And the butt of a sourdough loaf, of course.


And I am now full and have a semi-stomach ache.  Totally worth it.I am off to cozy up on the couch and watch Management with Jennifer Aniston.  I love her.  Anybody seen it?

I am contemplating baking apple crisp tonight, but I think I am just a tad bit too lazy this evening, so it will have to wait until tomorrow night.  There is always ice cream or cookies that could and will definitely be had tonight.

Later, gators.  Enjoy your evening!

Burger of the month

Tonight I made Rachael Ray’s burger of the month, Lasagna Burgers!

From the moment Mike spotted this recipe in the magazine I have at home, he has been begging for me to make them.

They were super simple to make, but just require some ingredients you may not always have on hand.  Such as nutmeg, ricotta, basil, italian crushed tomatoes, and ground beef, pork and veal mix (I just used plain old hamburger, lower fat content).

I also omitted a few tablespoonful’s of EVOO that was in the recipe. Although I think that for instances like sauteing onions and garlic olive oil is great, I don’t necessarily think I need to drizzle oil on top of my burgers and fry them in oil. ¬†So instead, I omitted drizzling oil and fried the burgers in PAM. ¬†Worked just fine in my book ;).

The final product was phenomenal.  No ketchup required, and that means a lot!


The cheesy sauce topping was so good, I may or may not have eaten some by the spoonfuls.  But we can forget that happened, right?

All stacked up.


So, so good.  However, next time I make these I will make sure I use a regular hamburger bun.

I was trying to get away from the big carby bun by using an Arnold’s Thin, I think at times big buns can take away from a burger. ¬†However, this recipe is so powerful and intense, you really need a big ol’ bun to keep it all together.

I highly recommend this recipe for those looking for a different take on a burger.  And definitely do not skimp on the cheesy cream sauce, it is what makes this whole sammie.

On the side, a salad and a few TJ’s garlic fries. Which, didn’t have the slightest hint of garlic to them. ¬†Still good though. ¬†Nice, crispy outside, soft inside. ¬†Just how I like em. ¬†(Very good dipped in the burger sauces as well, muahaha.)


Not too sure what dessert will be. ¬†I already had a mini Reese’s, but let’s be serious. ¬†That isn’t dessert in my book. ¬†I can foresee a small bowl of cereal or a pb toast.

I’m out of here. ¬†Time to call my mom and get a Petrie update! :mrgreen: ¬†I miss her so much. ¬†Three weeks and two days until I get to see my little puppy!

Also, don’t forget to enter to win the Progresso giveaway I have going on. ¬†24 hours and counting!


What is the best burger you have ever had?  What were the ingredients?

My very first giveaway!

I am very excited to have my very first GIVEAWAY! ¬†You’ll have to read through to the bottom for the details…

I was so excited when I was contacted by Progresso to give a review of a few of their products. ¬†I love trying new things, so bring on the product reviews! ūüôā


The contents of my package (and one lucky reader’s ūüėČ ) included:

10209 Progresso-web-1

  • Progresso panko
  • Carton of Progresso broth
  • Measuring cup
  • Slotted spoon and soup ladle (very nice!)
  • Sheet pan for baking
  • Recipe book

I of course immediately thought up of a dinner that incorporated both the panko (which I have never used before!) and the broth.

Not to toot my own horn or anything, but the chicken recipe I came up with is pretty phenomenal. ūüėČ

Super Stuffed Baked Buffalo Chicken (serves two)

  • 1/3 cup ricotta cheese
  • 1/3 cup shredded cheddar cheese
  • 2 slices bacon, cooked (microwave works), chopped
  • 3 tablespoons wing sauce (we used Green Mill’s Dixie Sauce)
  • 1 celery stalk, chopped
  • 2 jalapeno rings, chopped

Mix the above ingredients into a small bowl.

Your ‘filling’ will look something like this:


Butterfly two chicken breasts and stuff them with the above mixture.

Carefully dredge the stuffed chicken in a whisked egg mixture.  Coat with Progresso Panko.

Bake at 350 degrees for 55 minutes.

Out of the oven. ¬†(Yep, that’s the new baking sheet!)


On the side, we made some Pumpkin Risotto.


Rounded out with salad and bread.



Now THAT is what I call a Sunday dinner my friends.

Mike and I couldn’t get over how deliciously amazing our new recipe we created was. ¬†The celery and bacon in the stuffing added a great ‘crunch’ dynamic. ¬†And the panko breading put this dish over the top.

I made sure to try just some chicken and panko together. ¬†I must say, this panko definitely has the ability to make chicken have a ‘chicken tender’ like taste, without all the grease and fat. ¬†I need to keep this in mind. ¬†Great product, Progresso!

The risotto was of course fabulous, but how could it not be? ¬†We couldn’t really taste the pumpkin flavor, but ¬†it had a wonderful white wine undertone. ¬†(We of course used the Progresso broth for this. ¬†Made the risotto nice and plump!)

I was going to make some brownies for dessert. ¬†I’m glad I didn’t though, because I am stuffed. ¬†But not too stuffed for some pumpkin ice cream with crumbled graham crackers a bit later. ¬†ūüėČ

Now, it’s YOUR turn!
Progresso and Coyne PR were kind enough to send me some information on their products for myself and for all of you to get a bit more familiar with their broths and panko.  Chef Michael Chiarello has also joined forces with Progresso to give us some tips for using broth and panko.

Progresso broths are 100% natural and use high quality ingredients to achieve a great homemade taste.  They are fat free, gluten free, contain no preservatives, no added MSG and no artificial flavors. Progresso broth is available in chicken and reduced sodium chicken and beef flavors.

Below are just a few of Chef Chiarello’s tips to help you create quick, flavorful meals you and your family will enjoy.  Chef Michael Chiarello appears daily on the Food Network and can also be seen on Top Chef Masters.  In addition, he runs and owns Bottega Restaurant in Napa Valley, CA.

Sample Panko Tips: (Panko, by the way, is a Japanese version of bread crumbs. ¬†Panko tends to be lighter and crispier than ‘American’ bread crumbs.)

  • Breading 1-2-3: Panko adds the perfect light crunch to fish fillets, chicken breasts and pork chops.¬† Dip in flour, then beaten egg and coat both sides in Panko before frying or baking
  • Faux Fried: Instead of frying, bake Panko-coated chicken in a 400F oven for 20 minutes to get the same crispy crunch without the fat

Sample Broth Tips:

  • Give New Life to Leftovers: Time in the fridge can steal moisture and flavor; drizzle a little broth over last night‚Äôs pasta or casserole before reheating
  • Better than H20: Water adds moisture, not flavor; replace water with broth when you cook potatoes, rice and grains

Progresso has more wonderful recipe ideas, product facts and more on their website.  Please visit them!


So how do you enter to win these box of goodies for yourself? You have a few options!

1. Leave a comment about what you would make first with your panko and broth.

2. Mention this giveaway on your blog and link back to this post.  Please leave a comment that you did so.

3. Tweet and link about this contest and leave a comment that you did. ¬†If you aren’t already following me on Twitter, please do!

4. Add me to your blogroll and leave a comment that you did so.

You have until 8 p.m. CST, Tuesday, November 3rd to enter.  Ready, set, GO!

Oh (banana doughnuts) glow!

Angela, over at Oh She Glows, is a baking genius. But more on that in a bit!

It has been a very stressful week for both Mike and I in terms of our jobs. ¬†So Mike emailed me today and told me we were going to Trader Joe’s tonight! ¬†What a guy. ¬†Seriously, he knows how to brighten my day. ¬†‚̧

So after work we headed over to Trader Joe’s and stocked up on a lot of fun foods which you will be seeing in the upcoming week. ¬†By the time we got home it was already after 7:30. ¬†Jenna + hunger= watch out. ¬†So instead of taking the time to cook up a meal, we improvised on something quick- baked potatoes.

I topped mine with some Trader Joe’s shredded bbq chicken, cheese and a dollop of greek yogurt (great replacement for sour cream).


On the side, a salad with sea salt and pepper croutons (which are now my second favorite behind Panera’s Asiagoou) and raspberry vinaigrette.


Simple dinner and oh so satisfying.

This afternoon while I was working away I of course was thinking about the overripe banana’s I had at home and what I was going to do with them. ¬†I thought about making banana bread, but I always do that.

Then I thought about banana cake. ¬†But the majority would probably go to waste. ¬†Then I remembered Angela had a recipe¬†for Baked Banana Doughnuts! Well, if she insists we try these, then I guess I can’t not. ūüėČ

Here are mine out of the oven. (There is another plate of them!)


My holes kind of didn’t remain ‘holes’ through the baking process. ¬†Can’t win them all. ¬†At least it doesn’t affect the taste.

To jazz some of my doughnuts up, I made a special ‘glaze’. ¬†Aka, my peanut butter frosting: powdered sugar, milk and a big spoonful of peanut butter- I used chunky this time.

I made a special doughnut for Mike when he gets home tonight since I’ll most likely be sound asleep.


Looks good huh?  At first I thought these were going to come out tasting and having the consistency of banana bread based off of the dough taste.

Boy was I wrong! ¬†They were veryyyy moist and dense. ¬†I underbaked them by one minute even since I like my ‘dough’ and prefer my baked goods a bit ‘doughy’. ¬†Anybody with me on this? I seriously could have eaten two or three but I resisted. ¬†There is always tomorrow!

After having one and a half doughnuts with icing and way too much dough doughnut I am S.T.U.F.F.E.D. to the brim. ¬†I need to go put on some sweatpants that have an elastic waste! ¬†I am going to crawl into bed and watch He’s Just Not That Into You. ¬†It was a total impulse buy at Best Buy, but worth it.

Tomorrow I am thinking of sleeping in a bit and waking up to have a morning session with Jillian for some shredding.  Nighty night!

What is the best recipe that you have tried in which you got/saw on another blog?



Happy TGIAF night! We have almost made it.

So tonight I branched out and made a recipe from Ellie Krieger: Macaroni and 4 Cheeses.

I love Ellie and think she is an amazing chef who incorporates healthy ingredients to create recipes for some of our favorite meals.  Bonus that these dishes are healthy, fairly low in calories and taste good (most of the time).

Before I get into the verdict for this recipe, look how gorgeous this dish looks coming out of the oven. ¬†Doesn’t look healthy, not one bit.



My portion, with a side salad with croutons and raspberry vinaigrette.




And of course dipping sauces.  Ketchup and ranch.



Ok, so here we go with the review.

I was a bit nervous while looking at the recipe since it included two boxes of pureed squash. ¬†However, I thought to myself that ‘oh, you won’t be able to really taste the squash, the cheese will cover up that taste’. ¬†Also, the photo of this dish totally sold me on giving it a try.

So, away I cooked in the kitchen.  Boil, stir, simmer, bake, brown, the whole shebang.

First bite. The taste totally wasn’t what I had anticipated. ¬†It tasted pretty much like squash-a-roni. ¬†It also tasted semi bland.

Next few bites. The taste grew on me slightly. ¬†I definitely still wasn’t loving this dish by any means, but I didn’t mind the flavor once I got past the fact that it was nothing close to what I thought it would be. ¬†Just as a fyi, I do love squash, so the intense squash/noodle flavor was definitely bearable for me. ¬†With some additional cheese and my dipping sauces it was an okay meal. ¬†One of those dishes where you go, meh, this is just okay, not something I’d make again.

Now Mike on the other hand…

When it came out of the oven he was so excited. He told me he ‘couldn’t wait to wolf down a big bowl of this mac’. ¬†After his first few bites, I asked him what the thought. ¬†His response? ¬†‘What do you think of it?’. ¬†I immediately knew he didn’t like it. ¬†I know my man way too well :). ¬†When he was eating his salad first rather than downing the macaroni (which is one of his favorite foods), I knew the dish was a FAIL in his book, lol.

Yea… Mike definitely didn’t even finish his portion. ¬†That means A LOT. ¬† I’m sorry babe :(. ¬†He wanted to try this dish too, so we agreed it was both of our faults on the dislike. (Hi, Mike here….it looked really good, not Jenna’s fault ūüôā )

So… anybody want to come over for squasharoni? ¬†We have enough left to feed an army. :mrgreen:

I’m off to catch up on my reader. ¬†Oh my goodness guys, I am so far behind on reading everybody’s blogs. ¬†I must catch up while eating a bowl of puppy chow!

Have you ever tried a recipe that you expected to be a hit but was a total fail?  If so, what was it?

And another shout out to Jonathan for bringing me a steaming hot cinnamon raisin bagel this morning again.  You are the best co-worker ever.  YEAHHHHHHHHHHHHH (inside joke).

I <3 birthday's!

Don’t you just love birthday cake birthdays? ¬†I sure do. ¬†Everybody is celebrating, happy, social and not to mention, there is usually cake of some sort.

It is my good friend from work, Jonathan’s, birthday tomorrow. ¬†Happy early bday friend ūüôā ¬†Since I am such a wonderful friend and love to bake, I volunteered to make his favorite thing, Lemon Cake. ¬†More specifically, Nathan’s Lemon Cake (Cooking Light), which I made into cupcakes for ease of serving.

Here is the photo of what the cake would look like:


And my cupcakes…




So the frosting looks nothing like the cake frosting shown above, even though I followed the directions to a tee, but it is still bomb. ¬†Don’t you love how whenever you make a dish, 9 times out of 10 it never looks as good as their staged photo? ¬†Someday I’ll get there ;).

Of course I had to try a bite from one of the four cupcakes that I saved for Mike and I. ¬†Now, I had never heard of lemon cake before today, let alone tried a bite, nor had Mike. ¬†And… we were both blown away. ¬†This recipe will be going on file. ¬†It was so light and refreshing, compared to say, hmmm, just about any other kind of cake. ¬†I think this would definitely be a crowd pleaser!

When it came to dinner, neither Mike or I felt like making anything, especially since I had just dirtied up the kitchen baking the cupcakes.  What else to turn to other than thin crust frozen pizza!


Notice anything?


Along with some cantelouop



Dessert will most likely be a Lemon Cupcake!!!

Can you believe tomorrow is OCTOBER!?!?  Do you have a favorite month?