Anna Weicht

The Partner in Crime

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February 28, 2018

I have a confession to make - this is my first attempt at making crepes.  Now, I'm kicking myself that I waited so long to make them!  Surprisingly easy, crepes are whipped up (literally) in a blender.  They cook as fast as flapjacks too.  Needless to say, there will be more crepe-making in my future.  This delightful recipe comes from the April 2014 edition of Cooking Light magazine.  The original recipe calls for Swiss chard, but I could not find these greens in my grocery store, so I substituted them with kale.  The crepe-filling turned out wonderful with the changes!  The crepes are topped with a sprinkling of gruyere cheese for a beautiful finish.

Bon Appetit!

Tips:

You can use any type of greens for this recipe...such as Swiss chard, kale, spinach etc.

You do not have to caramelize the onion.  You can simply cook the onions until they are tender.

The crepes can be made ahead!  Make the crepes, and then stack them between paper towels.  Store in the f...

February 6, 2018

Mardi Gras, this year, is on Tuesday, February 13th.  It is the Tuesday before Ash Wednesday.  In America, Mardi Gras is celebrated particularly in the South.  In New Orleans, Louisiana, there is a large, wild celebration every year.  Mardi Gras is French and translated means "Fat Tuesday".  In honor of the celebrations that will be happening in New Orleans and throughout the South, I give you Cajun shrimp linguine.  This spiced up linguine comes from the May 2016 edition of Cooking Light magazine, and it is delicious! 

If you're not a fan of spicy dishes, simply add less of the ground red pepper but do add at least a little for some pizzazz!  The heat from the red pepper is tempered by the addition of half & half and gives this delicious pasta dish a well balanced warmth.  If you aren't celebrating Mardi Gras this year, this pasta would also be a great pasta dish for Valentine's Day which is a few days after Mardi Gras.

Bon Appetit!

Tips:

When I made this dis...

February 1, 2018

Some of us are still recovering from excess calories during the holidays, so with February upon us and Valentine's Day around the corner, I decided to post this rich dark chocolate smoothie to help satisfy chocolate cravings.  This is both a healthy and delicious alternative to the beginning of February.  This chocolate sweet drink comes from the March 2017 edition of Cooking Light magazine.  It is has no dairy in it.  The addition of dates makes this smoothie extra sweet!

Bon Appetit!

Tips and other Information:

Nutritional Information: Calories 302, Fat 7.2g, Protein 9g, Carb 58g, Fiber 7g, Sugar 37g, Chol 0mg, Iron 3mg, Sodium 200mg, Calc 483mg

The pictures show two drinks.  Please don't be confused by this as this recipe serves 1, but we split the serving into 2 cups for picture purposes.

Click here for a printable version of this recipe.

Total time is 10 minutes.

Ingredients:

  • 3 pitted dates

  • 1 cup unsweetened chocolate almond milk (such as Almond Breeze)

  • 1 cup ice

  • ...

January 9, 2018

If you are looking for a healthier snack choice, these chickpeas will satisfy your cravings for salty snacks such as chips and pretzels.  As a bonus, they supply 5 grams of protein per serving.  The protein makes sure that these chickpeas stick with you so you aren't hungry for longer.  They are more filling than a serving of potato chips.  This recipe comes from Cooking Light magazine.  I love the flavor of these crispy chickpeas.  The fresh parmesan and oregano are a delicious combination!

Bon Appetit!

Tips:

Make sure you dry the chickpeas with paper towels.  The drier the chickpeas the crispier the dish is.  You can even let them sit overnight for optimal results.

Total time is 30 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 1 (15 ounce) can unsalted chickpeas

  • 2 tablespoons olive oil

  • 1/2 ounce finely grated Parmesan cheese (about 2 tablespoons)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon grated lemon rind

  • 1/2 tea...

October 10, 2017

These individual bread puddings are delicious and surprisingly easy to make.  I found this wonderful recipe in the April 2014 edition of Cooking Light magazine.  Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish.  These puddings have a bread stuffing feel to them, just with lots of cheese!  You can also make this dish vegetarian (see tips) if desired.  You can serve with a simple green salad to round out this meal.  These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!

Bon Appetit!

Tips:

You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock.  You may also add sliced mushrooms if desired.

You can use low-fat or whole milk.  I used whole milk, and it turned out really great!  If you want to use low-fat, I suggest 1% to 2% low-fat milk.

Total time is 45 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 8 ounce...

September 26, 2017

Butternut squash is a favorite autumn vegetable that is especially tasty in soups.  I found this lovely recipe in the September 2009 issue of Southern Living magazine, and I really like the Tex-Mex flavors to this bisque.  If you are a fan of Tex-Mex or if you are looking for something different when it comes to traditional squash soup, I encourage you to give this delightful bisque a try.  Topped with crunchy vegetable chips for added flavor and great presentation, your friends and family will warm up to this Tex-Mex treat!

Bon Appetit!

Tips:

It is not recommended that you use fat free half and half.  For the best results when making this bisque, please use regular half and half.

Soup may also be processed with a hand-held blender directly in the Dutch oven (a heavy 6 quart pot).

Preparation time is 15 minutes.  Cook time is 30 minutes.  Cool time is 15 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 1 medium-size sweet onion, chopped

  • 2 garlic clove...

September 19, 2017

This wonderful recipe comes from the October 2007 issue of Cooking Light magazine.  It is simple to prepare and only has a few ingredients, but if you make it for company, it has the 'Wow Factor' in how it is presented.  If you are not a fan of goat cheese, you can use the Gournay cheese - the results are just as yummy.

The polenta compliments everything in the chicken without stealing the show.  I added some parmigiano-reggiano to up the flavor of the polenta, but feel free to leave it out if you want.  This dish as a whole is a lovely meal for friends and family alike.  If you make this chicken dish, I would love to hear the results.

Bon Appetit!

Tips:

You can stuff the chicken breasts up to a day ahead.  You can just put them in the refrigerator, until you're ready to cook them.

To save on time, get the water simmering for the polenta while preparing the chicken.  When the chicken is in the oven, make the polenta.

I recommend adding some roasted fall vegetables to this meal...

August 29, 2017

Are you looking to dress up your burgers with a little class?  These burgers are adapted from a recipe that I found in Better Homes and Garden, the June 2011 publication.  The blue cheese adds an elegance to the burger and packs a flavor punch that can't be beat!  The recipe is simple and doesn't take a lot of time.  It also looks gourmet.  What more can a cook want?

Bon Appetit!

Tips:

I like to let my beef sit at room temperature for about 45 minutes for even grilling.

When mixing the ingredients for the beef together, I like to use my hands.  The key to tender burgers is not to over mix, as this will toughen up the proteins in the beef.

You can use any kind of ground beef that you desire, but I found that 1/2 sirloin, 1/2 chuck provides the right balance of fats for an awesome juicy burger.

Preparation and cook time is 30 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 1/2 pounds ground sirloin (beef)

  • 1/2 pounds ground chuck (beef)

  • 1 table...

August 22, 2017

This is an amazing and versatile salsa!  It's so easy to throw together quickly for a party.  It can be an appetizer or a topping for any sort of grilled meat (I suggest beef or chicken).  You can also adjust how spicy this salsa is by the amount of jalapeño you add.  If you have family members that are not fans of spicy foods and others that desire a kick to their salsa, you can make it mild and then serve it with hot sauce.  This will allow people to have their salsa exactly how they prefer it.  This recipe is great for any summer party or holiday.  As a bonus, it is healthy too!  So grab some avocados and let the party begin.

Bon Appetit!

Tips:

You can substitute canned corn to 2 cups frozen corn, rinsed under cold water to thaw OR 2 cups fresh corn; cooked, cooled and kernels removed from the cob.

Preparation time is 15 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 2 medium sized avocados, cubed

  • 1 (15.5 ounce) can...

August 1, 2017

The first time that I saw a clafoutis was at a little French café in Santa Fe, New Mexico.  I remember thinking, "I don't know what it is, but I want it."  The clafoutis that I had in that café was beautiful, sweet, and simplistic.  Clafoutis are traditionally made sweet with fresh fruit.  Cherries are the usual choice of fruit, but you might see any type in this classic French dish.  I decided to do a savory one as I have a lot of tomatoes from my garden that I needed to use.  The recipe is simple, and you can change it according to your tastes.  If you can make pancake batter, then you can make a clafoutis.

Bon Appetit!

Tips:

You can use any mature cheese such as: gruyere, mature comté, or cheddar.

The recipe calls for cherry tomatoes, but any small tomato will do.  I used small Roma tomatoes from my garden, and the results were lovely.

You can also use different herbs too.  The next time I make this, I will use a thyme and chive combination.  Some herbs to c...

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