Cooking Light has an app!

Dear fellow Cooking Light lovers,
There is now a Cooking Light app for the iPhone...the "Quick and Healthy Menu Maker"! It is awesome. AWESOME! You can search through beautiful photos by entree type, and once you find one you like, it will suggest a menu. You can view the recipe, ingredients (perfect for impromtu grocery trips), and nutrition facts right on your phone. You can even share the recipe via email, facebook, or twitter AND save it to your favorites. I love this app. Get it now, you'll love it too!
Sincerely, Katie :)

Click here to get the app!

Here are some recipes I've tried with the app. I used the ingredient list right in the grocery store, then followed the recipe from my phone as I cooked.

Linguine with Two-Cheese Sauce
Cooking Light



Summer Squash, Bacon, and Mozzerella Quiche
Cooking Light

(Click above for link to recipes)

Both were yummy! My favorite was the quiche. I even ate some (cold) the next morning...mmmm. Justin loved the linguine, and I didn't feel as guilty feeding him that as I do with my (instant artery clogging) alfredo sauce!

Now that I have made that alfredo sauce sound so appetizing, I know you are dying for that recipe too! :) It really is good...just don't eat it every day! haha!

Justin's favorite Alfredo Sauce

1 pint heavy cream
1/2 stick butter
2 tbsp cream cheese
1 cup fresh grated Parmesan
salt, garlic powder, white pepper, and nutmeg to taste

Heat cream over medium heat until small bubbles form at edges. Melt butter and cream cheese into cream. Stir in parmesan. Stir in seasonings to taste. Heat a few minutes to thicken. Serve over fresh fettucini or as dipping sauce. (I told you it wasn't healthy...)

Honey-roasted BLT's with red pepper aioli

Ahhh. Tomatoes! If there is one thing that makes these sweltering Mississippi summers worth it, it's a big, red garden tomato. Growing up, my mom introduced me to a perfect summer snack. A big plate of ripe tomatoes with salt, pepper, and mayonnaise. It doesn't get any better!
Well, except for maybe a super duper BLT! We loved Ina Garten's California BLT's so much, we've eaten them probably 4 times since I blogged about them. Last night, I decided to put a new spin on the recipe...plus I needed to use up that leftover aioli!

Honey-roasted BLT's with red pepper aioli

6 slices white bread (Pepperidge Farm Hearty White), toasted
9 slices center cut bacon
2 Tbsp honey
1 avocado, sliced
2 Tbsp lime juice
2 cups torn romaine lettuce
2 large, or 4 small tomatoes, sliced and sprinkled with salt and pepper
mayo


Preheat oven to 425. Place bacon slices on a rack on top of a baking sheet. Drizzle each slice with honey. Bake at 425 for about 20- 25 minutes, until brown and crispy. Remove from oven and drain on paper towels. Spread mayo on bread slices to taste. Arrange 3 slices bacon, 2-3 tomato slices, 3-4 avocado slices, and 3-4 pieces lettuce on each sandwich. Top with remaining bread slices, cut in half and serve with red pepper aioli as a dipping sauce.

Yummy!

Friday eve....

So...let's see where I left off. Oh, Tuesday night I made turkey meatloaf and mashed potatoes from Real Simple. I didn't do a blog post because I have no picture beacause my camera battery was dead. (boo) But it was pretty good. I tried the recipe because it was easy and healthy, but honestly I am not a huge fan of meatloaf. My Mom made it ONCE, in the shape of a teddy bear...you would have to be there...Anyway, meatloaf just isn't my favorite. But check out the recipe if you are interested.

Last night, we had leftovers. For dessert, Justin wanted tea cakes. I have a recipe his mom gave me for tea cakes that I have tweaked just a tad. This recipe makes a different cookie than what I know as a traditional tea cake (dense, crisp, crunchy). These are light and chewy with crispy edges..yummy.

Tea Cakes

2 sticks unsalted butter, softened
1 and 1/4 cup sugar (brown sugar is delish, too)
3 eggs
2 and 1/2 cups self rising flour
1 tsp vanilla flavoring

Preaheat oven to 350. Cream together butter and sugar. Add eggs one at a time. Add vanilla. Add flour 1/2 cup at a time until well blended. Scoop onto cookie sheet with small cookie scoop. Place about 1 inch apart. Bake 12 minutes or until golden brown.


Justin's favorite way to eat these cookies is to make a "sandwich" with two cookies and a smear of the cookie dough. I have to say, this is dreamy! That is, if you aren't afraid of eating raw eggs. Try it.





Now, for tonight! PASTA NIGHT! The best night of the week. Unless, of course, we go out for sushi. I made Real Simple's Ravioli with peas and crispy bacon. It was heavenly. This is from the same collection of ravioli recipes that the sweet potato one I did a while back was from. I can't wait to try the others!