Kahlua Cake

Well foodies, yesterday was my 22nd birthday so to celebrate, my fiance made delicious cheeseburgers (with bacon and cheese inside.. they were amazing! I'll post the recipe sometime) and I made a divine Kahlua cake.

This cake is so moist and decadent--perfect for special occasions, potlucks, or a Monday. And best of all, it is incredibly simple to make!

Anngredients:

• 1 (18 oz.) box devil's food cake mix 
• 1 (6 oz.) box chocolate pudding mix
• 1/3 cup Kahlua 
• 1/2 cup chocolate chips
• 4 eggs
• 1 cup water
• 1 cup vegetable oil

1. Mix all ingredients together into mixing bowl (minus the chocolate chips).
2. Grease Bundt pan and add chocolate chips to bottom. 
3. Pour ingredients into Bundt pan.
4. Bake in 350 degree oven for 25-30 minutes.
5. Let cool and remove from pan. Sprinkle powdered sugar over top and serve with whipped cream.

Momma's Fruity Shrimp

It's Spring Break! Which means I'm going to Vegas with my fiance and family tomorrow! Can't wait!

Until then, I am at my parents house hanging out, awaiting our 7am flight tomorrow morning. My mom has to work today so I volunteered to make dinner. Now, my mom is on the "17 Day Diet" right now (and has already dropped 15 lbs. Go Mom!) which means she can't eat pasta, rice, bread, potatoes, sweets... basically anything good. However, she can eat fruit. And shrimp. So, I made up this recipe for dinner. And it was so amazing. And simple!

Serve this healthy, light, refreshing fruity shrimp on rice (if you can have it..) It's also good on its own!

So, foodies, here is your dinner for tonight--or, if you're Catholic, something you can whip together during your lunch break on Friday (it'll be ready when you come home for dinner!). By cooking the fruit in the slow cooker for 5 hours, you create this sweet juice that the shrimp will absorb. Mmmm Mmmmm!

Anngredients:

• 1 lb. tail less, deveined shrimp
• 1 can pineapple rings
• 2 strawberries (sliced)
• 10 blueberries
• 1 cup water
• 1/2 cup soy sauce

1. Add soy sauce, water and juice from pineapple can to slow cooker.
2. Add 10 blueberries, sliced strawberries and 4 pineapple rings to cooker.
3. Cook on low for 5-7 hours.
4. Add shrimp.
5. Cook on low for one hour. Stir Occasionally.
6. Serve over rice (my mom ate it over a bed of lettuce and loved it!).

Not Really A Recipe..

Okay, today's entry isn't so much a recipe as something delicious and healthy I discovered a couple years ago..

If you know me, you know that I have a HUGE sweet tooth. I love sugar. I will (and have) poured maple syrup all over breakfast foods and then added gummy bears.. or toffee bits.. or chocolate chips.. or all three! Gross, I know. This simple, easy to make "recipe" is sweet (it even satisfies my ridiculous sweet tooth), healthy and delicious! It's perfect for a dieter, kids, or notorious snackers.

So, what is this miracle food you may ask? Well, I'll tell you: frozen grapes.

I first discovered this tasty little candy-like-snack a few years ago when I was working at a performing arts ticketing office. One of the gals I worked with brought them in and offered all of us one--my friend and I ended up eating most of the bag (so good!) so she never offered to share again.. But I've been making them ever since!

Anngredients:

• Seedless Grapes.

1. Rinse the grapes well--make sure to let them strain for a couple of minutes to alloy excess water to drip off.
2. Spread grapes apart on plate (you don't want them to touch.. if they touch, they will stick together).
3. Set plate in freezer for one hour.
4. Once grapes are frozen, add them to Ziploc bag. You can start munching on them now or save them for later!

Tip: If you want to replace a dessert with these, just add about a spoonful of Steiva or Splenda to the grapes. This makes them even sweeter without adding those pesky calories!

Heavenly Brunch Cuisine

I would like to dedicate today's post to my dear friend, Heidi--and I will explain why..

A couple Sunday's ago, Heidi and I went out for brunch with a major hankering for pancakes. When we went to IHOP at 11am, we hadn't considered the post-church crowd that would be there. Long story short, the wait was ridiculous, so we ended up having chicken and noodles at a local chicken shack. Granted, the chicken and noodles were delicious.. but they just weren't pancakes.

The whole next week at work, we were talking about how badly we still wanted pancakes. So FINALLY, a week and a half later, we forced our friends to go to IHOP with us and eat pancakes. The pancakes were good, but it still didn't satisfy my craving. Fast forward to this morning--Heidi, a couple of our friends and I went shopping for costumes for an upcoming theme party and started talking, once again, about how hungry we were and how great pancakes sounded. We didn't act on the craving but it continued lingering with me.. so I got home, looked in the cabinets and discovered I had nothing to make pancakes with. Sigh.

However, I did find bread.. which is used in french toast...

So, Heidi, in a very round about way, you inspired me to make brown sugar french toast for lunch which is why this entry is dedicated to you (well, that and you're an awesome friend and my favorite person to get Sunday brunch with)!

Side Note: I have always hated making french toast because I loathe having to stand over the skillet while the bread cooks (which is the way my dad always did it). Come to find out, you can make it in the oven and it comes out softer and more moist. If you prefer to fry it or prefer a more crisp outside, bypass oven steps.

Tip: You can use regular milk, but I highly recommend Almond Milk. It's fewer calories (not that it really matters with french toast but still) and gives the toast better taste. 

Tip: Spray down cookie sheet with non-stick butter spray before setting in oven--otherwise THE BREAD WILL STICK!! Trust me, I learned this the hard way.

Anngredients:

• 6 pieces of whole wheat bread
• 1 cup Almond Milk
• 2 tbsp. brown sugar
• 1 tsp. vanilla
• 1 egg

1. Preheat oven to 400 degrees F.
2. In bowl, combine milk, brown sugar, vanilla and egg. Mix well.
3. Dip both sides of bread into mixture and set on sprayed cookie sheet. 
4. Bake in oven for 8 minutes, then flip bread and cook additional 8 minutes on other side.
5. Serve with syrup, powdered sugar or fresh fruit. 

Grilled Salmon with a Brown Sugar Glaze

The temperature here in Kansas today was in the lower 80s. In March. With no wind.

So... what does this mean?

Yes, my friends, you guessed it--springtime is here (well, technically not for a few weeks but close enough)! Nothing says springtime to me quite like grilling up something delicious. No, not hamburgers or brats (even though brats are one of my favorite foods).. but seafood.

Now, I am not a huge griller (I am typically not trusted around an open flame..) but my sweet fiance is. In fact, he went out and bought our first grill yesterday! So, to break it in, he grilled up some delicious salmon, lobster tail AND corn on the cob tonight. And it was amazing.

This week on Annie One Can Cook, we're going to be talking about grilling recipes, as well as grilling tips for novices like myself. 

So, foodies: here is Brandon's (oh, by the way, my fiances name is Brandon) recipe for a delicious, melt in your mouth grilled salmon with a brown sugar glaze.

Anngredients:

• 2 pieces skinless salmon filets
• 1 tsp. garlic powder
• 1 tsp. table salt
• 1/4 cup Extra Virgin Olive Oil
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• Two slices of lemon

1. Mix garlic and table salt together and rub on pieces of salmon.
2. Combine olive oil, brown sugar, soy sauce and lemon juice in bowl. Mix.
3. Add pieces of salmon to mixture. Set in refrigerator for 3 hours to marinate.
4. Add oil to racks on grill so salmon does not stick.
5. Grill (Brandon recommends 3-5 minutes on each side but says it varies depending on grill and how thick filet is)!

The Urban S'more

Whoever came up with the idea for the s'more is a genius. Seriously.. graham cracker? Marshmallow? Chocolate? Brilliant.

Nothing beats making and eating s'mores fireside with friends, nature.. and all that crap. However, how often do we get to go camping with our busy schedules? Enter the Urban S'more. Now, this recipe is pretty simple, but pretty delicious (my fiance and I munched on a couple of them tonight after he put together our brand new grill!).

Anngredients:

• Two honey graham crackers
• One Hershey's Kiss
• One Marshmallow 
• Two squares of a Hershey's Symphony bar

1. Preheat toaster oven to 350 degrees F.
2. Lay one graham cracker square on cooking sheet. Add marshmallow. Cook in microwave oven for 5 minutes.
3. Remove graham cracker and marshmallow from oven. Marshmallow should be warm and soft: add Hershey's Kiss to center, pushing down.
4. Add two squares of Symphony bar to top of marshmallow. Add other graham cracker to top, pushing down.
5. Place s'more back in oven for 3 minutes.
6. Let cool and enjoy!

Shrimp and Artichoke Pasta

Okay, this is easily one of my favorite meals of all time..

The first time I had it was when my Aunt Nancy made it for my 20th birthday dinner. It is so light, delicious, and not all that horrible for you (it has artichokes in it after all, which are a vegetable.. so, its healthy--right?). Pair this with a nice salad (I recommend spinach, blueberries and strawberries with a light raspberry dressing). This meal is perfect for a date night, girls night, or just a Friday night.

Bon Appetit!

Anngredients: 

• 1/4 cup Olive Oil
• 12 oz. angel hair pasta or linguini 
• 4 tsp. Minced Garlic
• 1 lb. Shrimp (raw, peeled and deveined)
• 1 ½ cups drained artichoke hearts
• 1 ½ cups feta cheese (crumbled) 
• 1 cup chopped tomato 
• 3 tbsp. fresh lemon juice
• 3 tbsp. chopped parsley
• 2 tbsp. fresh oregano chopped or 1 ½ tbsp. dried
  
  

  1. Heat oil, sauté garlic 30 seconds.  
  2. Add shrimp, sauté for 2 minutes.   
  3. Add remaining ingredients except cheese and heat.  Add feta at last.   
  4. Grate asiago or parmesan on top.