Hi, I'm Jenna. Located in Fargo, ND where it's freezing all the time. This blog started out as Weight Watcher Recipes site, and grew into a more wide variety of food. I still post those types of recipes every now and then so if you're into Weight Watchers check back often!

Mexican Street Corn

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Mexican street corn is the best corn on the cob ever! Make your own version of it at home it’s super simple.

Can you believe that there is only a few food trucks in the town I live in? For those of you that live in a city with food trucks, I am jealous and need to move asap. It’s kind of sad that this town called Fargo, ND has hardly any and I wish there was more. Food trucks are awesome. I’ve thought about opening up my own and buying a truck before, maybe someday. It’s a dream. Can you guess what it would be about?

There is a food truck here called Taco Bros located downtown in Fargo. If you’re from where I live, you must go there someday and try the Mexican Street Corn. It is too die for. I saw the cook in the truck dunk the corn in butter, probably clarified butter, and then it was slathered in mayo with some kind of red sauce. By the time I was done eating, there was corn all over my face.  Usually corn is sprinkled with Cotija cheese and I can never find that here, so I just used good old grated parmesan. That worked pretty well. I roasted the corn in the oven at 400 degrees for 10 to 15 minutes. You can even grill this corn if you like. I just didn’t feel like starting my grill up.

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Mexican Street Corn 007

Mexican Street Corn
 
Ingredients
  • 3 ears of corn
  • ½ stick of butter, melted
  • ¼ cup of a mayo
  • 1 tsp of chili powder
  • 1 tsp of Sriracha sauce
  • Parmesan Cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Bake corn at 400 degrees for 15-20 minutes.
  3. While the corn is cooking is cooking, mix the mayo with chili powder and Sriracha sauce. Melt the butter in the microwave.
  4. Brush the corn with the melted butter and then the mayo mixture. Roll the corn in parmesan cheese and eat!

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How to edit food photos in Photoshop

How to edit food photos in Photoshop

 

I’ve never tried this before so here it goes. I’m going to show everyone how I edit my food photos in Photoshop. This is how I learned to do it in my camera club. So here it goes.

Find a photo you just recently took like this picture of Chicken Cheese Casserole.  You can use this for a test if you want, just click on the file and Save as. If you can’t see any of the demo images just click on them to make them larger.

How to edit food photos in Photoshop

1. Open up Photoshop.

2. Next, click on File/Open As…. Select Camera Raw as your file. It is OK if your file is in jpg format. Then select the file you want to open. You will have to search for it in the drop down menu.

How to edit food photos in Photoshop

3. A window like the one below should appear after you click on Open. Notice how dull and drabby the photo kind of looks. This can be fixed in this window.

How to edit food photos in Photoshop

4. Make the following changes. Adjust the Exposure to +1.15 by sliding the bar to the right and the same for the following. You can move them back and forth, test it out for yourself!
Brightness to +35
Blacks to 10

How to edit food photos in Photoshop

See how much better the photo looks and also look at the Histogram at the top. That is the one right above the exposure setting and it should look like it’s even. That is how I tell if I’ve adjusted the photo properly. You can also play around with those three settings until you get what you like.

5. After that, click on open image at the bottom after you are done adjusting the exposure, brightness, and blacks levels to your liking.

How to edit food photos in Photoshop

6. Now you can crop your photo and do whatever you like with it. See how easy that is?  No other programs needed!

How to edit food photos in Photoshop

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Cheddar Bacon Bombs

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Bacon and cheddar wrapped inside biscuit dough and then baked in the oven. When you bite into them everything inside the biscuit  oozes all out everywhere. Bacon, cheesy goodness!

If you haven’t noticed   at the top of my page, there is a new logo. If you can not see it for some reason please let me know. You might have to clear your cache or refresh your page. I tested it, in 3 different browsers and could see the image in everyone. FireFox, Google Chrome, and even crappy Internet Explorer. Cause, that is what website designers do!  I have been wanting to make one for my site forever now, but haven’t really been in the design mode lately. I’m going back to school for Website Design, but I also have a back ground in Graphic Design.  The two go very well together, and hopefully one day I’ll be editing css files and html codes all day long. Coding is way more exciting than data entry and that is  what I pretty much do all day long at my job.

I saw these Cheese Bombs at Good Dinner Mom and pretty much drooled all over my keyboard. Then there were some bacon cheddar bombs I saw awhile back that I posted on my facebook page not too long ago. It would only be a matter of time before I made them for myself. I only made 4 of these  and didn’t use the whole can of biscuits. That would have been trouble. I just put the biscuits in a zip lock freezer bag for use later on. You can try so many different variations of this with different cheese and spices on top of the biscuits. Now, I’m off to the kitchen to make a salad for dinner after eating these!

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Recipe adapted from Oh Bite It

Cheddar Bacon Bombs
 
Ingredients
  • 1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits
  • Cubed Cheddar Cheese
  • 4 strips of bacon, cooked and cut chopped
  • 2 tablespoons of olive oil
  • 1 teaspoon of parsley
  • 1 teaspoon of oregano
  • 1 teaspoon of garlic powder.
Instructions
  1. Take one biscuit and spread the biscuit out with your fingers. You can use a rolling pin to do that too.
  2. Place a piece of bacon on the bottom in the center of the biscuit and then the cubed cheese. Wrap the biscuit around the cheese and pinch down to the dough so that they're really tight. Do this with the remaining biscuits.
  3. In a bowl mix the olive oil, parsley, oregano, and garlic powder. Brush the olive oil mixture on top of the bombs. Then bake them in the oven for 15-20 minutes or until the bombs start turning brown. At 350 degrees.

 

 

Eggless Ice Cream

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Last weekend, while at the Street Fair, I had some brown sugar bacon ice cream from a new company in town that makes their own ice cream called Milkhaus. Super good by the way. It’s eggless ice cream which makes it really super easy to make and that inspired me to try making my own. If you never made ice cream  with eggs in it, it is kind of a pain. You have to heat up the milk a bit on the stove top, and then temper the eggs which is bringing the eggs to the same temperature as the milk, so that the eggs don’t curdle. That would be some pretty gross ice cream if that happened. Then you add in the rest of milk mixture and pray to the ice cream gods that it turns out ok. With this type of ice cream you don’t even have to worry about that, which is why I like it better.

This week, I’ve been coming up with some crazy ice cream flavors including Peas and Carrots and Fried Chicken ice cream. Just kidding, I would never ever put those flavors in ice cream. For this one, I just used  whatever I had left over in my pantry. A bag of butterscotch chips, a Hershey’s chocolate bar and some caramel sauce. You can see the caramel sauce swirls inside of this. I even tried using marshmallow fluff, and that stuff doesn’t work in ice cream AT ALL. It gets way too hard and almost clumps up, but how do those  stores that sell ice cream make the ice cream taste like marshmallow then? I’ve always wondered that about this frozen shop that I like.

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Recipe adapted from Chef In You

Eggless Ice Cream
 
Ingredients
  • 1 cup Whole Milk
  • 2 cups Heavy Cream
  • ¾ cup granulated Sugar
  • Pinch of Sea Salt
  • 1 tbsp pure Vanilla Extract
Instructions
  1. In a bowl combine the milk, sugar and salt and whisk until combined and sugar dissolved.
  2. Stir in the heavy cream followed by the vanilla extract.
  3. Whisk until combined
  4. Switch on your icecream maker, if using. If you don't posses a machine refer step 11 for details. Follow your ice maker's instructions to prepare the icecream. About 15 to 20 minutes.
  5. Add in whatever toppings you like.

 

Fresh Blueberry Pie

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Sometimes, all I ever want is dessert for dinner. And that folks, is what I did tonight. I had a late lunch around 3:30. Usually, I eat at around 11:30 but that is the time my dentist appointment got over with and you aren’t supposed to eat anything for an hour or until the numbing wears off. After the numbing wore off my tooth was in utter pain and I didn’t feel like eating anything at all besides a piece a cake. Going to the dentist is never any fun.

What is it called when you eat lunch between Lunch and Dinner anyway? Is there a word for that?

The heat index was 98 degrees yesterday, and I was cooking this pie in my oven for almost an hour. Yes, I am a crazy person heating up my house and I don’t care either cause my air conditioner was on. The weather yesterday was so weird.  I was outside in my backyard looking at the crazy purple clouds that almost matched this blueberry pie, before the storm and it was so calm. All the sudden it felt like a hurricane had come through and then the storm hit. Storms are pretty depressing here.

This pie gets better as it sits the next day. The first day, I tried it, I thought the blueberries weren’t sweat enough but after a day sitting the pie got better.

fresh blueberry pie

5.0 from 1 reviews
Fresh Blueberry Pie
 
Ingredients
  • 4 cups fresh blueberries, washed and dried
  • ½ cup sugar, plus extra for sprinkling
  • ½ cup all-purpose flour
  • 1 teaspoon grated lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon cassis liqueur
  • 2 Perfect Pie Crusts
  • 1 egg beaten with 1 tablespoon milk or cream, for egg wash
Instructions
  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. Mix the blueberries, the ½ cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
  3. Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
  4. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.

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Perfect Pie Crust Ina Garten

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Ladies and Gentleman, this is my new favorite pie crust recipe and will be my go to pie crust recipe from now on. It comes from  none other than Ina Garten, my favorite Food Network Chef.  Her new cook book comes out in September and Food Network has been showing her new shows on Sunday mornings. I even made her Blueberry pie tonight and had a piece of that before dinner. Dessert always comes first.

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If you have a food processor, pie crust is  super easy to make. If you don’t own a food processor you can use one of those pastry cutters and your hands to form the dough. The only thing I changed about this recipe was leave out the Crisco that the recipe called for. I have made this recipe before with just the butter, and add more water until the dough the forms a ball in the food processor. Now that I’m good at making pie crust, I can focus on pie fillings like a quiche.

Perfect Pie Crust Ina Garten
 
Ingredients
  • 12 tablespoons (1½ sticks) very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ⅓ cup very cold vegetable shortening, such as Crisco
  • ½ cup ice water
Instructions
  1. Cut the butter in ½-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

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Caprese Pasta Salad

 

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Caprese Pasta Salad is full of juicy and colorful heirloom tomatoes, Bocconcini mozzarella balls , and freshly hand picked basil. Use your favorite type of noodles for the pasta to make this a fun Summer time salad.

Went to the farmer’s market on Saturday morning before my gym class and picked up these beautiful heirloom tomatoes.

I also got some golden potatoes and made a hash with them which I should have taken a pic of but never did. That was delicious. Maybe next time.

I’ve got heirloom tomatoes growing in my garden, but those won’t be ready until probably Fall. The basil is ready but I noticed something or some tiny critter has been eating them. Don’t know if they’re bugs or rabbits. Stop eating my basil please! I couldn’t wait to make this salad until Fall, so bless those farmer’s markets for allowing me to make this early. If only they sold fresh mozzarella cheese. My farmer’s doesn’t, but maybe yours does?

Today was spent getting rid of clutter. I didn’t know how much kitchen crap I had until today. My closet in the dining room was chuck full of everything so I went through it all and got rid of stuff I’ve never used in a long time. There were lots of magazine cook books, tuperware containers, and jars that were tossed out or will eventually go to the boys ranch. There were a stack of plates in the closet that I never even knew were in there until today. Haven’t used them for a long time, and yes, I collect plates. Some people may collect other things like baseball cards, cds, legos, comic books, or action figures. Me, I collect plates. Pretty plates from all over place, and there’s quite a few of them. I could have a get together of about 40 people and each of them would have a different plate and napkin to go with it. I’m crazy I know.

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Caprese Pasta Salad
 
Serves: 4
Ingredients
  • 6oz Bowtie Pasta
  • 1 pint of heirloom tomatoes
  • ½ a package of boccini mozzarella balls
  • 6 large basil leaves, cut into strips
  • 2 teaspoons of chopped garlic
  • 2 teaspoons of olive oil
  • salt and pepper
Instructions
  1. Cook the pasta for 8 minutes or until the pasta is al dente.
  2. In a bowl combine the the tomatoes, boccicini balls, basil, and salt and pepper.
  3. In a skillet, heat the two teaspoons of olive oil and garlic until fragrant.
  4. Add the olive oil and garlic into the tomato, mozzarella and basil. Then the cooked pasta. Enjoy.

 

Dark Chocolate Peanut Butter Swirl Brownies

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These Dark Chocolate Peanut Butter Swirl Brownies are made with Mini Reese’s Peanut Butter Cups and a peanut butter swirl. If your favorite candy is Reese’s and you love peanut butter then you will love these!

I ate so much bad food at the fair last night. Bacon and ranch cheese curds and bacon ice cream. Cheese curds are just a once in a year type food for me. I hardly ever eat them and if I knew how to make them at home that would be trouble. They’re so good! If you’ve never had a cheese curd before then you must be living in a box or something. The bacon brown sugar ice cream was my favorite cause it came in a push pop. It was pretty hot that night so the ice cream was a nice little cool treat to have.   At least the lemonade was semi healthy. Then these brownies happened.

Remember those Cake Batter Oreo Blondies I posted earlier last week? I took the same list of ingredients and just transformed the recipe into brownies. The peanut butter swirl and mini reese’s peanut butter cups were just extra ingredient add-ins. It’s so fun to take a concept like the Cake Batter Oreo blondies and turn into something completely different. Plus, there’s so many different types of cake mix out there these days the possibilities are endless.

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Dark Chocolate Peanut Butter Cup Swirl Brownies 021

Dark Chocolate Peanut Butter Swirl Brownies
 
Author:
Ingredients
  • 1 box of Dark Chocolate Cake Mix
  • 1 egg
  • ¼ cup of oil
  • 1 to 3 tablespoons of milk
  • 1 bag of Mini Reese's Peanut Butter Cups
  • 3 tablespoons of peanut butter, melted in microwave
Instructions
  1. Preheat Oven to 350.
  2. In a bowl combine the cake mix with the next 4 ingredients. The batter will be thick.
  3. Melt the peanut butter in a microwave until smooth. Swirl the peanut butter with a tooth
  4. inside the brownies.
  5. Place in an 8 X 11 inch baking pan.
  6. Bake for 25-30 minutes.