yogurt Archives - Aggie's Kitchen

Easy Yogurt Fruit Dip

Aggie Goodman — Mon, 19 Apr 2010 20:16:40 +0000

Here’s one of those “things” I hate to call a recipe…but more like an idea. I don’t like to call it a recipe, because really, there is more than one way to make this fruit dip. Initially, I followed Itzy’s idea and used a small container of Stoneyfield Strawberry yogurt with a couple dollops of whipped topping stirred in. That’s what is shown in the picture…I made this for my daughter’s third birthday and everyone who tried it loved it. Since then though, I’ve tried it a couple of different ways, and each way has been great! Instead of strawberry yogurt, get yourself a small container of vanilla, add about a teaspoon or two of your favorite preserves (I love strawberry and peach) and of course some of that whipped topping. It’s really quite simple…just another delicious “thing” I couldn’t keep to myself.

There you go…a fun way to serve your fruit at your next get together!

Easy Yogurt Fruit Dip

Ingredients:

1 small container french vanilla yogurt (my favorite to use is Stoneyfield brand)
1 teaspoon strawberry or peach preserves (Simply Fruit is great!)
1 generous dollop of light whipped topping

Directions:

Combine ingredients in a bowl and serve.

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Pint-Size Lemon-Poppy Seed Muffins

Aggie Goodman — Tue, 07 Apr 2009 22:24:00 +0000

When I saw these cute little muffins in the most recent bon appetit magazine I just couldn’t wait to make them. I love mini muffins. They are just so perfect for the kids to snack on or in this case to bring as a small token of appreciation to my YMCA pool staff for all of their great help in our team’s tri training.

This is also my kind of baking. The recipe is straight forward and they cook up quick too. Nothing fancy about these little muffins, just plain goodness.

I think my son was a little disappointed when he realized that these weren’t for him…so I guess I can make another batch for the kids tomorrow!

Pint-Size Lemon-Poppy Seed Muffins

Ingredients:

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup lowfat milk
1/2 cup lowfat plain yogurt
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon (packed) finely grated lemon peel
2 large eggs
1/4 cup poppy seeds

Directions:

Position rack in center of oven and preheat to 350 degrees. Butter and flour mini muffin pans or line with paper liners. Whisk flour, baking powder, salt and baking soda in medium bowl. Whisk milk, yogurt and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with yogurt mixture in 2 additions. Mix until just blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.
Bake muffins until tester inserted into center comes out clean, 22-24 minutes (I thought 18 minutes was better). Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

Recipe adapted from bon appetit magazine, May 2009

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Buffalo Chicken Salad with Blue Cheese Dressing

Aggie Goodman — Fri, 03 Apr 2009 02:54:00 +0000

I’m really trying to make it a habit to have more salads for dinner. So far, thanks to the last couple of recipes chosen for the Craving Ellie in my Belly group, I’ve been able to do that. For me the key to a salad is lots of flavor. I can’t feel like a rabbit when I’m eating salad.

This week’s CEimB recipe is Buffalo Chicken Salad with Blue Cheese Dressing and was chosen by AJM of You Eat Now. It was really a nice weeknight recipe, the chicken cooks up quickly under the broiler and the salad dressing was whipped up in no time. We are big fans of buffalo chicken in our house so this was a great way to get our “hot wing” fix in a much healthier way.

The recipe calls for simply tossing the uncooked chicken strips in your favorite hot sauce (Frank’s is the way to go!). I decided to add another layer of flavor to the chicken by marinating it with some olive oil, salt, pepper, garlic and chili powders before adding the hot sauce. Also, since we like it really hot, I tossed the broiled chicken in more hot sauce before topping it on the salad. I wasn’t sure if it would be filling enough for my husband, but he seemed pretty satisfied and said it was great. Oh…and I thought the dressing was really yummy. I poured all the ingredients in a small mason jar and just gave it a few shakes…and voila, homemade blue cheese dressing.

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Buffalo Chicken Salad with Blue Cheese Dressing

Author: Aggie's Kitchen
Category: Chicken
Method: Oven

Ingredients

Buffalo Chicken Salad

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows

Blue Cheese Dressing

2 tablespoons mayonnaise
1/4 cup lowfat buttermilk
1/4 cup plain fat-free yogurt (I used Greek yogurt to avoid the straining process)
1 tablespoon white vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
Salt and freshly ground pepper

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Instructions

Buffalo Chicken Salad

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Blue Cheese Dressing

Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

Notes

Recipe from Ellie Krieger, The Food You Crave

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Ellie Krieger’s Fish Tacos with Chipotle Cream

Aggie Goodman — Wed, 11 Mar 2009 16:41:00 +0000

I am supposed to be posting this recipe Thursday for Craving Ellie in my Belly day…but since this week’s Thursday is also Barefoot Blogger day, I figured I would spread it out over two days and two posts. Hope you don’t mind…

This meal is going to become a regular around here. It was so good….and so so easy! I know I say that about a lot of recipes that I try, but really, that’s what I’m about, good simple food. I don’t have time to spend on complicated stuff, as I’m sure a lot of you don’t either.

I didn’t have any corn, so I skipped it, but I’m sure that would be good. I was also going to add some shredded carrot to the shredded cabbage that I used…but I forgot. Next time. I went ahead and threw the cilantro into the chipotle cream. This chipotle cream is awesome. I loved it. I’m definitely going to start serving it alongside chips, salsa and guacamole from now on. It was perfect for dipping tortilla chips.

Thank you Sara for choosing a great recipe for the group!! Go check out the Craving Ellie in my Belly blog roll to see everyone else’s version of Fish Tacos with Chipotle Cream!

Stay tuned for tomorrow’s Barefoot Bloggers recipe…Chicken Piccata!

Fish Tacos with Chipotle Cream

Ingredients:

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut
1/2 cup plain nonfat yogurt (I used Greek yogurt)
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges

Directions:

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
Heat the tortillas on the grill or grill pan for 30 seconds on each side.
Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Recipe by Ellie Krieger

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