I've been out of touch, I know...

I have been out of touch for the past couple of months. Things have been crazy! My dad was in I.C.U. for half of January and part of February. He's doing much better now and he's back at home but while he was in the hospital, I was there just about every day. Between visiting him and taking care of my family I didn't have any time for the computer. Then my computer crashed and it couldn't be fixed so I had to wait a few weeks until I could buy a new one. Not long after that we decided to remodel our home so I had to unplug the computer for a few days. But now I'm back up and I will start posting soon. I have so much to write about it's crazy. I just have to find the time to do it. Like I said....it's a beautiful madness!

Spicy Chicken Cakes with Horseradish Aioli

Cakes:

2 slices whole wheat bread

1 pound skinless, boneless chicken breast (aprox. 2 large chicken breasts)

1/4 cup chopped fresh chives

3 tablespoons low-fat mayonnaise

1 teaspoon Cajun seasoning

1/4 teaspoon salt

2 large egg whites

To prepare cakes, place bread in a food processor to make coarse crumbs. Measure 1 cup and add to a medium bowl. Place chicken in food processor and grind. Add chicken to bowl and remaining ingredients. Mix well. Divide mixture into 8 equal portions, shaping each into 1/2-inch-thick patty. Heat two teaspoons canola oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

Aioli:

2 tablespoons low-fat mayonnaise

2 teaspoons prepared horseradish

1 teaspoon minced garlic

1/8 teaspoon salt

To prepare aioli, combine ingredients in a small bowl.

Lemon Basil Shrimp Pasta

8 oz. uncooked spaghetti

1 pound peeled and and deveined large shrimp

1/4 cup chopped fresh basil (or 2 Tb dried basil)

2 tablespoons extravirgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon salt

2 cups baby spinach

Bring water to boil in large pot. Add pasta. 3 minutes before pasta is done cooking according to package directions, add shrimp. Cook 3 minutes or until shrimp are done. Drain (do not rinse). Place pasta and shrimp in a large bowl. In a small bowl, mix basil, oil, lemon juice and salt. Add to pasta and shrimp. Place spinach on plate or bowl and top with pasta mixture.

Low-Fat Strawberry Cinnamon Muffins

1 1/2 cups all-purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

2/3 cup vanilla fat-free yogurt

1/4 cup butter, melted

3 tablespoons

1% low-fat milk

1 large egg, lightly beaten

1/4 cup strawberry jam

1 tablespoon sugar

1/2 teaspoon ground cinnamon

Preheat oven to 375º.Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture.

Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Place muffin liners in muffin tin (On my second batch, I used foil liners that had a paper liner too which works better than just paper liners). Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter.

Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes.

Remove from pan; place on a wire rack.

Raspberry Buckle

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup shortening

3/4 cup sugar

1 egg

1/2 cup milk

2 cups fresh raspberries (or blueberries)**

1/4 cup flour

1/4 cup sugar

1/4 teaspoon ground cinnamon

3 tablespoons butter

1. Preheat oven to 350 degrees. Grease 9x9" or 8x8" pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.

2. In a medium mixing bowl beat shortening with a mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium-high speed until light and fluffy. Add egg; beat well. Alternately add flour mixture and milk to beaten egg mixture. Beat until smooth after each addition.

3. Spoon batter into prepared pan. Sprinkle with berries. In another bowl, combine the 1/4 cup flour, 1/4 cup sugar, 1/4 teaspoon cinnamon and 3 tablespoons butter. Cut butter into mixture until it is resembles course crumbs. Sprinkle over berries. Bake for 50-60 minutes or until golden.

Happy New Year!

Happy New Year! 2009 was a great year! 2009 brought me my third child, Chance, who was born in September. She also brought me many wonderful days with my family, a new-found love for God, and (with two deaths in the family only two weeks apart) the realization that life is too short. In 2010, I will relish every moment that I have with my children and husband. I will live life to the fullest and will enjoy every day. I will continue to follow God and I will teach my children the Lord's word. I hope that everyone has a Happy New Year and a great 2010!