Homemade Spaghetti Sauce

I don't care what people say, it doesn't get better than homemade. Once in a while we're craving spaghetti and since I started making my own I can never bring myself to buy it again.

1/2-3/4 medium onion, finely chopped
3-4 garlic cloves, finely chopped
1-2 Tbsp olive oil
1 can (28 oz) diced tomatoes
1 1/2-2 Tbsp Basil
1 1/2-2 Tbsp Oregano
1 tsp onion powder
1 tsp Italian seasoning
1-3 Tbsp sugar, to taste
Salt & pepper to taste
Opt: 1 tsp cayenne pepper

1- Cook garlic and onion on med/high in olive oil until brown and translucent.
2- Add tomatoes, juice and all. Smash as much as you can with a potato masher. If you do not have a masher, blend up 1/2-3/4 of the canned tomatoes before adding to the pan.
3- Add the rest of ingredients. Mash and stir some more. Turn down to low/med.
4- Simmer for 20+ mins, occasionally stirring.
5- serve with your favorite pasta.

Black Bean Burgers

In an effort to eat healthier I've introduced meals into our normal repertoire that have no meat. The family members frown in unison but they ended up liking these burgers. I thought they were very tasty. You be the judge.

Black Bean Burgers

1-2 Tbsp olive oil

1/4-1/2 cup red onion

2 garlic cloves

1/3 cup green chiles (from can, drained)

1/2 cup diced tomatoes (from can, rinsed, pressed to remove liquid)

1 can black beans (drained and rinsed)
1/4-1/2 cup bread crumbs or crushed pork rinds OR 10 crackers

1-2 tsp cumin

1/2-1 tsp chili pepper

1/2 tsp salt

1-2 Tbsp additional olive oil (for frying patties)

1 - Heat up the 1-2 Tbsp olive oil until it slightly sizzles. Add onion, cloves, chiles and tomatoes and saute until lightly brown and wilted.

2 - Drain and rinse beans and place in a bowl. Smash beans, leaving many partly whole pieces. You don't want to make a mush.

3 - Add cooked ingredients to the black beans.

4 - Add seasonings and mix up.
5. Add binder (bread crumbs or pork rinds or crackers.)

6 - Form four patties onto a plate. I placed ours in the fridge for an hour to firm them up but really I don't think it made much difference in the cooking.

7 - Heat up 1-2 Tbsp olive oil until it slightly sizzles. Carefully add the bean burgers and cook on each side about 4 minutes. When you flip them the first time they'll still feel squishy but when they're done, they'll be firmer.

8 - We added sliced cheese but its not necessary. try a slice or avocado or some homemade guacamole. ENJOY!

Fancy Tuna Melts on Light Rye Bread

I've taken to trying out new recipes lately and this whole combination is a hit with our family. It requires a bit of prep work since you're making a whole loaf of bread. I did this the night before, let it rest overnight and then was able to cut it into 16 generous pieces. No need to buy store bought bread now!

Light Rye Bread

1 1/2 cups water + up to 1/4 cup water (save for later)
3 Tbsp Blue Agave Nectar (you can also use honey)
2 Tbsp olive oil
3 tsp caraway seeds, whole
1/2 cup cornmeal
1 1/2 cups rye flour (light or dark)
2 cups bread flour
2 Tbsp vital wheat gluten
1 Tbsp active dry yeast
1 tsp salt

Either throw in your 1 1/2 lb bread maker machine OR mix in a mixer and turn into a greased loaf pan. Let rise 1 1/2-2 hours.  NOTE: last 1/4 cup of water is for consistency. If dough is nice and slightly sticky, no added water is needed. If its real dry, add the water.
Preheat oven to 375. Bake about 30-40 minutes. I pulled the loaf out and cut in half to make sure the inside was all cooked. It's hard to tell by just sticking a knife in it. The crust is nice and hard crusty.
Let set overnight for easy slicing (or eat with honey butter right away, steaming hot from oven!)

Fancy Tuna Melts

3 cans tuna, drained
1 Tbsp mustard
4-6 Tbsp mayonnaise (to preference)
3 stalks celery diced
1/4 cup red onion diced
2 Tbsp relish
1 packet splenda
2 hard boiled eggs, peeled
optional: 1/4 cup diced green or red pepper

To make tuna melt, put oven on to broil. Lay out slices of bread onto a sheet of foil.  Top with tuna salad. Top with 1/2 a slice of American cheese. Broil until cheese starts to brown. Voila! Fancy tuna melts on bread you made yourself!

OPT: Toast the bread first if you like a nice crispy texture. This bread is dense so we didn't really need toasting.

Spicy Salmon Tacos w/Citrus Slaw

Last year in April I ran off on a cruise with my mother & a friend through the Caribbean. Our last stop was in Cozumel, Mexico. We rented a car for the day and drove around the whole little island. Before we hopped back on the big boat we stopped at a little beach side cafe, run by 2 people. We ordered the best nachos and fresh fish tacos I've ever had. Okay, they were my first fish tacos if you don't count those fried things you get at a Long John Silvers or somewhere. Anyway, last night I was thinking about those tacos as I was making normal boring salmon patties (you know, the frozen ones from Costco.) I wanted fish tacos!

What follows is a recipe I came up with after surfing the net and not finding what I wanted. It's more of a throw together meal so you'll have to guess at measurements. Just add to taste. I used salmon although no doubt in Cozumel they used local fish. I can't wait to make these again! I would make them with a bit more heat. But ohhh, do they transport me back to the little shack on the side of the road with the waves crashing a few feet away as we ate. I can almost smell the sea air...

Mine!

Ingredients:

Salmon patties (frozen from Costco, no breading) (could use fresh salmon)

La Tiara's corn taco shells (nice and thin!)

lime juice

cayenne pepper

broccoli slaw (premade in baggies, or use broccoli, cabbage and carrots julienned)

red wine vinegar

olive oil (any oil will do)
1/2-1 tsp splenda or sugar

1 clementine orange (or small orange)

1-2 jalapeno peppers, finely diced (seeds removed, retain a few for heat)

1-2 tsps ranch dressing (this is what I used only because I was out of mayo)

salt/pepper to taste

Instructions:
1 - Cook your salmon patties in olive oil according to instructions, careful not to dry out the patties/fresh fish.
2 - While cooking, squeeze a good amount of lime over each side of the patties. Sprinkle with cayenne pepper.

3 - In a medium bowl, dump 2 cups of broccoli slaw. Pour vinegar, a bit of olive oil over the slaw. I can't give you measurements of exactly what I did. I'm thinking several tsps. Add splenda/sugar.

4 - Cut and peel your orange, removing the orange from the pith and squeezing some of the orange pieces for their juice.

5 - Finely dice the jalapeno peppers, removing most the seeds, retaining a few for heat. 

6 -Add a sprinkling of cayenne to the slaw, to taste. 

7 - Add a couple tsps of ranch dressing or mayo. Not to make it like a cole slaw, but to just barely give it a creaminess. Stir and set aside slaw.

8 - Set up your taco shells on a plate and cut up the salmon patties in the pan. I cut in strips.

9 - Add the salmon to the shells, spoon on some slaw and enjoy!

* Optional. I think a bit of avocado would be delicious with this taco. Just put a few diced pieces in with the slaw. Another option is adding fresh diced tomatoes to the slaw. I think we had tomatoes in the ones by the beach (as seen in the picture above.) *

Cilantro Stuffed Jalapeno Peppers

Contrary to popular belief, jalapenos are not really hot after you scrape out their seeds and white pithy part. The spiciness comes from the white pithy part which is full of capsaicin which enjoys burning your lips off. This recipe is so easy to make. My only recommendation would be protective eye gear. And don't itch your nose. The freshness of the jalapenos made for squirting of juice, you don't want it in your eye.  Enjoy!

Cilantro Stuffed Jalapeno Peppers

Ingredients:

20 Jalapenos

4 oz Cream Cheese (1/2 a box)

1/2 cup Cheddar Cheese

1/4 cup Cilantro, finely chopped

dash of salt

1 - Donn your protective eye gear and cut the jalapenos lengthwise. I used a grapefruit spoon to scrape out the insides, very handy. But a plain old spoon should work as well. Don't worry if a few seeds are left in. Just spices up the ingredients.

2 - Combine the cheeses, cilantro and salt, mashing until thoroughly mixed. At this point you could also add other things such as lemon or cumin or even cinnamon for a twist on the normal jalapeno hors d'oeuvres. The batch pictured above is the regular recipe.

3 - Using a spoon, fill the jalapeno halves with the mix.

4 - Place in a Pam sprayed pan. Bake in a 375 degree oven for about 20-30 minutes. Watch for golden brownness. I use a fork to lift up the edge of a jalapeno to make sure the bottoms have cooked through.

5 - Remove and enjoy. Try not to eat them all in one sitting!

P.S. If you're low carbing, 2 halves of these peppers have: 35 calories, 1 carb, 3 fat, 1 protein, 0 fiber, 33 sodium.

Crockpot Peach Cobbler

I was commenting on Facebook that I had gotten a great deal on peaches and was trying to figure out what to do with them. I've been wanting some sort of cobbler and thought this to be the perfect time to try it out. I also needed to make it a bit healthier since I'm trying to BE healthier so I modified the recipe I threw together by adding in Splenda instead of sugar and whole wheat flour instead of white. Splenda could also be put in place of the brown sugar if you choose, although I like the taste of brown sugar so decided to leave it.

My friend, Marj asked if there was a way to make Peach Cobbler in the crock pot. I had not thought of this! I immediately modified the recipe further to add water to the topping to combat the longer time of cooking. I hope you enjoy!

Crockpot Peach Cobbler

FILLING:

8 peaches (or about 2 lbs)

1-2 tsps nutmeg

1 Tbsp flour (or cornstarch)

1 1/2-2 Tbsp lemon juice

5-6Tbsp splenda

opt: ½ cup blueberries or other fruit

TOPPING:

¾ cup oats

2/3 cup whole wheat flour

¼ cup brown sugar

1/2-1 tsp nutmeg

1/3 - ½ cup butter

1/3 cup water (or milk)

opt: ½ tsp cinnamon

opt: sugar or born sugar for sprinkling on top

Plug in your crock pot and set on low.

Filling:

Take your washed peaches and cut in small slices into the crock pot. I left the peels on for this reason (found here) "In the peel of a very ripe peach, at least 10 enigmatic elements exist which activate some substances which destroy the fat layers, this is why peach diets are effective." Add the nutmeg, flour, lemon and splenda and stir a bit in the bottom of the pot. You can always add berries or other fruits at this time.

Topping:

Mix all ingredients. It will make a thick mix. Spread it over the peach mixture in the bottom of the crock pot, sprinkle sugar or brown sugar on top and put on the lid. (Optionally, if you would like more of a crumble, leave out or use less water/milk.)

Bake on low for 3-5 hours. Topping will be moist and slightly squishy. Serve with vanilla ice cream or homemade whipped cream. So yum!

Chorizo Vegetable Frittata

Ohhh, this is so yummy. My mouth is watering right now just typing all this up! It's really a simple thing and you probably could do it on your own but I wanted to share it here so I don't forget its deliciousness.

Chorizo Vegetable Frittata

3 large eggs, stirred up with a touch of water

1/4-1/2 cup diced green peppers

handful sliced mushrooms  (canned or fresh)

2 oz cheese, diced small

3-4 oz chorizo, cooked and drained (if you can't find this, use spicy pork sausage)

salt/pepper to taste

Opt: red pepper flakes

NOTE: Chorizo - a Spanish or Mexican pork sausage highly seasoned with garlic, paprika, and other spices

1 - Fry up the chorizo in an OVEN SAFE until cooked through, drain on a paper towel (it's very greasy).

2 - Clean the pan and then heat up for eggs. Dump in 3 eggs liquid with a touch of water in them.

3 - As the eggs are setting up on the bottom, turn the oven on to broil.

4 - Sprinkle the wet eggs with all your ingredients.

5 - Add salt and pepper to taste. Another great thing would be red pepper flakes if you like it spicy.

6 - Once the egg is set up on the bottom (but still wet on the top), take your oven safe pan and place it in the oven under the broiler.

7 - When everything is heated, melted and sufficiently cooked (doesn't take long, so don't walk away!), take it out, slide onto a plate and serve! So delicious. Perfect for any meal!

Feeds 2 to 4 but it's so good, we usually just split it between 2.

Green Chile Chili

So last night I was watching The Next Iron Chef. One should never watch any Food Network late at night. It might prompt you to get out of your comfy bed to make something. It did and I did. Chili was the name of the game. This recipe is really a throw together. I'm sure everyone knows how to make it but I'm posting it here because my girls do not and my blog is really for a virtual cookbook for them of homemade foods.

Feel free to try it!

Green Chile Chili

1 lb hamburger, browned

1/2-1 can diced tomatoes

1/2-1 can green chiles

1 can kidney or white/navy beans, drained

1 pkg chili seasoning (or mix your own) 

1/4-1/2 cup water

3-4 shakes of Cilantro leaves

3-4 shakes of Mediterranean Basil leaves

1 oz colby jack cheese

sour cream to taste

cayenne pepper to taste

salt/pepper to taste

1 - Brown the hamburger and drain off the liquid. 

2 - Add the rest of the ingredients (except the cheese).

3 - Bring to a boil, stirring often.

4 - Set to simmer and do so for about 10 minutes.

5 - Serve in bowls with a dollop or sour cream (or maybe some shredded cheese or fritos!

6 - Enjoy. Try to share. It's addicting.

Makes 3 hearty or 4 nice sized servings.

Spicy Zucchini Egg Sausagey Fritatta

Fridays are the best days in our house because our homeschool work is done for the week and we're free to create art, cook, bake or go on field trips. Today we baked (and played Wii, but you aren't interested in that. ha) 

We're basically lazy eaters. If it's not conveniently sitting in our fridge, we wander around moping about there being 'nothing to eat'. Well, my kids mostly. So today we found ourselves without quick foods but hungry for breakfast. It meant time to bake.  I've been trying to low carb this week so no bread but this egg type casserole/fritatta was just the ticket.

Notice the lovely divided dish I forgot I had. Perfect for making a casserole to accomodate a vegetarian and the rest of us! No sausage for her. Love when that works out!

Spicy Zucchini Egg Sausagey Fritatta

8 eggs

2 sausage patties

1/2 medium zucchini

1/2-1 cup shredded cheese

cayenne or red pepper flakes

salt/pepper to taste

butter or Pam

1 - Thinly slice 1/2 a zucchini and place in the bottom of a buttered/Pam'd pan. Sprinkle with cayenne or red pepper flakes.

2 - Crack all eggs into a bowl. Add a bit of water (not good at measuring; 1/8-1/4 cup). Mix well.

3 - Add the cheese to the eggs. stir.

4 - Cook sausage patties. If you're like me and use already cooked, frozen patties, just thaw and chop up into pieces. Add to the egg mixture.

5 - Pour egg/cheese/sausage mixture over the zucchini, slowly so as not to displace them.

6 - Sprinkle the top with salt and pepper to taste.

Bake in a preheated 350 degree oven for about 15 minutes or until eggs are fully set up.  Serve warm.

Variations: You could add tomatoes, salsa, various cheeses or ricotta or leftover vegetables, broccoli, etc...

Cheesy Mushroom Chicken & Spicy Green Beans Dinner

Freezer cooking is such a great idea! No, I haven't branched over into whole meals being prepared and frozen, yet. But only because I do not have a large freezer yet. Some day it will be mine. In the meantime, we try to cook some things ahead of time to help with the week's  menu. This past weekend DH spent several hours baking all the chicken we had in the house, about 16 large rib breasts of chicken. This helps with the weekly cooking because now we have lots of vacuum packed bags of chicken in the freezer all ready to go!

I had thawed a nice bag of chicken today but had no idea what I wanted to make with it. In searching through the fridge I found a head cabbage screaming 'Eat me or I'll die!' I love me some yummy cabbage so of course I was not going to neglect it! I also felt like eating cheesy something so I grabbed the cheddar as well. The pantry and freezer revealed a couple choice ingredients  and I was off and running. This is a one-thing-led-to-another dish that came out beautifully I think. 

I did a few things you wouldn't normally expect in a cheesy dinner but on because I was accomodating the low carbers in our house. I substituted cream/water for milk and cabbage for rice or noodles. Any of these choices would be just as good. You could also omit the mushroom soup if you don't like it and add some milk, more cheese and possibly a thickener like flour or cornstarch. I used the soup to get the consistency I wanted and to use up pantry supplies.

See below for one of my favorite and simple side dishes.

** BEWARE, I'm a throw together cook. Not real solid on the exact measurements of spices and such so use your best judgment and discerning palate to get the taste you desire. **

Cheesy Mushroom Chicken

3+ cooked chicken breasts, meat only

5-7 fresh mushrooms, sliced

1 can cream mushroom soup

1/2 can (use soup can to measure) heavy cream

1/2 can water

1 cup cheddar cheese, shredded

5 shakes of cilantro

5 shakes of sage

2-3 shakes of garlic powder

salt & pepper to taste

cabbage

butter

olive oil

1. Add 3 pats of butter to a deeper skillet to melt. When melted, add 1/2 a head of cabbage, chopped. You can add a drizzle of olive oil or more butter on the top. Sprinkle with salt/pepper.

2. When the cabbage is cooked but not translucent (ie: has a bit of crunch still in it) remove from the pan and put in a bowl to wait.

3. Slice the cooked chicken breasts into strips. Add a bit of olive oil to the pan you just emptied and add in the chicken and fresh mushrooms to heat up.

4. Add in the mushroom soup, cream, water, seasonings. Mix well.

5. After the mixture has heated a bit, grate the cheddar over the pan (or use shredded cheese.) My guesstimate of the amount of cheese is just that. A guess. I grated a 1" x 1" x 3 1/2" piece into the pan. Looked like a loose cup of cheese. Stir in until melted.

6. Serve over the cabbage.

Side dish: Spicy Green Beans

2-3 cups whole green beans (I use frozen)

olive oil

season-all

red pepper flakes or jalapeno, diced (most seeds removed)

opt: mushrooms, sliced

1. Put olive oil in the pan and add the frozen beans.

2. Drizzle olive oil over beans and add all spices.

3. Add in mushrooms if you would like them.

4. Cook on medium high until they are bright green. They should be hot and have a snap to them still.

5. Enjoy!

Riddle Banana Bread

There are very few recipes I can call 'family recipes'. It's not that we don't cook. My mom always cooked our meals but it was more like throw it together type things; recipes you don't really need written instructions for. My father is now the cook in the family, more the gourmet gourmand. He and my husband have taken classes at the local culinary instruction school. But they're experimental cooks and try out already created recipes, they don't invent them. So when I'm digging through my recipes looking for one of two recipes I call 'family' it's like coming home. 

When the grocery store had a huge sale on bananas I bought a ton. We ate quite a few in smoothies and as snacks. But when I heard an excited voice from the kitchen announce 'Oh yay! The bananas are going bad!" and a little jiggy dance happening, I knew it was time to pull out the tried and true family banana bread recipe.

Riddle Banana Bread

(this is my mother's recipe, my maiden name is in fact Riddle. :) )

1 cup shortening or butter

1 cup sugar + enough for sprinkling on tops

4 eggs

3 1/2 cups flour

2 tsp baking powder

1 tsp salt

2 tsp baking soda

2 cups mashed bananas (about 5 medium)

(opt) - 1 cup chopped nuts

(opt) - extra 1/4 to 1/2 cup sugar (for sweeter bread)

Preheat oven to 350 degrees. 

Mix all the ingredients together. 

Spray Pam or wipe 2 loaf pans with butter . 

Pour evenly into both loaf pans and sprinkle with sugar on top.

Bake 30 minutes and then place a piece of foil loosely over both pans to keep the tops from burning.

Bake an additional 10-25 mins depending on your oven.

This is delicious straight out of the pan with a bit of melted butter on top.

*NOTE:  My suggestion on baking: If you stick a knife in the bread to check it and it is still a bit wet, wait just a minute or two and take out. If you wait too long the bottom will get a bit brown. It's still good, I'm just an undercook-girl myself.  Enjoy!

Spicy Nectarine Cucumber Mint Salad

I guess last night I was feeling one last kick for summer because I ended up creating a salad with the last bits of our garden. Homegrown jalapeno, mint and banana peppers adding in beautiful store bought cucumbers, nectarines and grapes created a surprisingly delicious combination!

*NOTE: Amounts are only suggestions. I really just threw this together.*

Spicy Nectarine Cucumber Mint Salad

Ingredients:

1 ripe Nectarine, sliced (great use for over ripe fruit)

1 medium cucumber, sliced

1 large handful of red seedless grapes, cut in half

1 yellow banana pepper, sliced

2 small jalapenos, seeds removed, finely diced

1 small bunch mint leaves, finely chopped

1/4 cup white vinegar

1/4 cup white sugar

1-2 Tbsp olive oil

pinch or two of kosher salt

1. Cut nectarine, cucumber, banana pepper and grapes and mix in a bowl. 

2. In a separate bowl mix the rest of ingredients, wisking for a minute to join the sugar into the vinegar and oil.

3. Pour the liquid mix over the salad and mix. 

4. Serve chilled. Tastes best after sitting overnight.

Makes about 4 medium servings. If you're making it for a group or party, at least double the recipe. Enjoy!

Apple Berry Crisp

Ohh sweet nectar of the gods! I could just live right in this pan! This summer we gathered mulberries before the birds overtook the bushes and we found apples on sale a couple weeks ago. Both ingredients finally had found a match made in heaven in this concoction.  No worries on it being a difficult recipe. It's really a throw together easy peasy! Try it!

Apple Berry Crisp

NOTE: I wasn't very specific with any of the ingredients in measurements, I just guessed. Especially the apples. I spent the evening baking apple cake, pineapple apple cake and I still had leftover apples, hence the reason for this invention. I wanna say I had about 5 apples to work with? 

Topping:

1/2 cup flour

1/2 cup oats

1/4 cup white sugar

1/4 cup brown sugar

1 1/2 tsp cinnamon

3/4 tsp nutmeg 

Pinch of salt
6-8 Tbsp butter (NOT softened)

Stir until most of the butter can't be seen in chunks.

Filling:
4-6 apples, peeled, chopped
1 cup berries (I used mulberries)
2? Tbsp lemon juice
3-5 Tbsp sugar
1/2 tsp cinnamon

Mix up (my mulberries turned my apples hot pink, which is why the picture looks like a cherry cobbler!) and pour into a pie pan. Pour the topping over all the filling. I had a few Tablespoons of butter left on a stick so I cut in pats and added it to the top.

Bake at 350 for 25-35 mins. Let set for a bit so you don't burn the roof of your mouth off.

NOTE #2: I will tell you, with the amount of liquids in with the fruits, it didn't let the topping really resemble a 'crisp'. It's more like a crumble or cobbler. Any way you slice it, it's heavenly!

Modified Martha Buttermilk Biscuits

This is not an original or cobbled together recipe by me. It is a straight-from-Martha's-mouth recipe. I am in love with Martha Stewart's Baking Handbook cookbook. These were probably the best biscuits I've ever made. I added cheese to half the batch and those were even better!!! I did modify the instructions a bit but that is it. You really shouldn't mess with Martha too much.

(Modified Martha) Buttermilk Biscuits

Ingredients:

4 cups flour

1 Tbsp plus 1 tsp baking powder

1 tsp baking soda

1 tsp salt
1 tsp sugar

2 sticks (1 cup) cold butter, chopped up

1 3/4 cups buttermilk plus more for brushing

OPT: 1 1/2 to 3 cups sharp cheddar cheese 

Preheat oven to 375 degrees. 

Mix together the flour, baking powder, baking soda, salt and sugar. 

Cut in the butter until the mixture resembles course crumbs.

*Note: I used my mixer for these steps. You can use it for the next but DON'T OVER MIX or you'll get weird fluffyish biscuits, changing the consistency of the dough. 

Add in the buttermilk.

* ANOTHER NOTE: I didn't have any buttermilk, surprise, surprise since I don't usually cook with froo-froo type ingredients. So I made my own. Just put 1 Tbsp vinegar per cup of milk in a measuring cup. So for this I used 1 Tbsp and 2 tsps for the 1 3/4 cup milk. Stir it in the cup and let sit for at least 5 minutes. Then add it to the mixture.

The original recipe calls for turning the dough onto a floured surface, folding/working the dough and then cutting it out with a biscuit round. Like I said, I'm not a froo-froo baker so I went with the stickier version of the dough. If your dough is dry, just add a bit more milk til its sticky. 

Spoon onto a sprayed/buttered baking sheet in messy globs. Brush the tops with extra buttermilk (or butter for a golden glaze). 

VARIATION: If you want them to be the scrumptious slightly crunchy cheesy versions, add 3 cups of sharp shredded cheddar. I did half a batch of each and added only 1 1/2 cups cheese.

Bake about 10 minutes but it really depends on your oven. They will get slightly brown because of the milk. You want them still soft in the middle but not doughy.

TOPPINGS: On the plain ones we used either honey or I enjoyed molasses straight from the jar. Yum, scrum! On the cheese biscuits, real butter is your best friend.

Next stop? I'm adding mulberries and trying out a sweet version of these! Cross your fingers...

Broccoli Jicama Salad

Summer is here! Fresh vegetables abound! This recipe is a favorite among our family members. My teen circles the bowl as I'm making it. Okay, everyone loves it except the little one. She won't eat any mixed type dishes, but I'm still working on her. I got her to try the jicama that I put in this and she likes that now! Yay, score one for ole' mom! Perfect summer salad dish although we did have this for the first time over at a friend's house this fall. Perfect for any season I guess!

Broccoli Jicama Salad

Ingredients:

5 cups broccoli (I don't measure, just used 3 heads of broccoli)

1 c jicama, peeled & chopped

1/2 cup grapes, cut in half

1/4-1/2 cup nuts (I've used either almond slivers or pecan pieces)

1 cup mayo (again, I don't really measure, 2 big scoops with the metal stirring spoon)

3 Tbsp vinegar

1/4-1/2 c sugar or substitute (according to taste)

1/2-1 tsp salt (according to taste)

pan of boiling water w/1 tsp salt

1. Cut the florets off the broccoli. If you're comfortable eating part of the stem, cut that up too. I don't cut it all up too small; medium chunks.

2. Boil water w/1 tsp salt and blanch broccoli. Blanching is basically letting it boil for maybe 2 minutes and pulling it out and dunking/straining it through cold water. Brings out the color in the broccoli but doesn't lose the crunchiness. (DON'T forget about the broccoli or it will get overcooked!!!)

3. While its blanching, mix together the 'dressing' parts: mayo, vinegar, sugar. Wisk up.

4. Add jicama and grape halves.

5. After broccoli is blanched and cold, throw into the dressing and jicama/grapes mixture.

6. Finish off with adding salt and the nuts. The nuts give it the final touch. If you find it too sweet for your taste, add a bit more salt and vinegar.

OPTIONAL: if you're NOT a vegetarian (we have one), feel free to add a 1/2 cup bacon pieces/bits. Yum yum. Changes the whole flavor, enhances it really.

Enjoy!

Lime Dill Dip Spread

 

Give me some fresh herbed bread, cheese and tomatoes and I'm in heaven. I think I'm turning into my mother (who loves little grazing meals instead of large ones)!! The only thing my sandwich today is missing is a good spread. So I threw together the following recipe. So yum! Perfect for eating with chips or veggies, on chicken or fish, or throw some chopped chicken/turkey into it and its a salad (I would throw in celery and peppers for that though.)

P.S. Most traditional recipes call for lemon juice, onions, pepper, etc... I like mine better.

Lime Dill Dip Spread

Ingredients:

1/2 c mayonnaise

1/2 c sour cream

1-2 tsp dill weed

1- 1 1/2 tsp lime juice (all according to your preferences)

salt to taste

Optional: 1 Tbsp horseradish, depending on if you like it spicy

Mix, chill and eat!

Spicy Chicken Tortilla Soup in a Crockpot

This was a happy accident in food. I found chicken on sale for a ridiculously low price so I have lots on hand. Plus I'm a lazy cook so this was my answer for both.

Chicken Tortilla Soup

Ingredients:
4 large chicken breasts (mine were on the rib bone)
1 can beans, drained (northern, black or even chickpeas would work)
1 can corn, drained
1 can diced tomatoes with juice
1 can enchilada sauce
1/2 red pepper, diced
1/4 Anaheim hot pepper, diced
1/2 c jalapenos, chopped
6-8 oz water


Ingredients for serving:
tortilla chips
shredded cheddar cheese

Place the breasts in the bottom of the crocket pot, rib side down. Pour everything else on top of it.
Cook on low about 8-9 hours.
Remove the chicken and tear into pieces, off of the bone.
Return chicken to crockpot.
Ready to serve with cheese & broken up tortilla chips

Spicy Turkey Mini Meatloaves

 

We've really been enjoying switching from regular sausage and hamburger to the turkey versions of those. Today I wanted to come up with a different plan for the turkey. I settled on Turkey Meatloaf. This recipe is SO GOOD and moist!

Spicy Turkey Mini Meatloaves

Ingredients:

2 lbs ground turkey

1 cup TVP (textured vegetable protein)

1/4 cup chopped onion or 2 Tbsp onion flakes

3 garlic cloves or 2 tsp garlic powder

2 tsp dry mustard powder or 4 tsp mustard

1 1/2 tsp thyme

1 1/2 tsp sage

1 tsp pepper

2 tsp salt

hot pepper flakes according to taste

4 Tbsp SF catsup

3-4 Tbsp worcestershire sauce

2 eggs

1/2 cup water

1. Preheat oven to 350 degrees.

2. Soak TVP in water for 10 minutes while mixing the following ingredients.

3. Mix all ingredients. Some people used their hands, a fork worked just fine for me.

4. Add soaked TVP.

5. Spray muffin tins and scoop about 1/2 cup  mixture into each one. (Should fill about 12.)

6. Bake in oven 20-25 minutes. Last 5 minutes but a dollop (about 1 tsp.) of catsup on each one.

7. Internal temp of meatloaves should reach about 155 degrees.

OPTIONAL: Could add 1/2 cup chopped veggies, or 1 1/2 cups fresh spinach to give it more texture and healthy vegetables.

MORE OPTIONS: Instead of TVP, you could use 1 1/2-2 cups crushed pork rinds and 1/2 cup flax meal.

(image borrowed from: The Ganache Experience)

Oatmeal Cocoa PB Cinnamon Brownies

 
The girls have been inventing in the kitchen again. 

Oatmeal Cocoa PB Cinnamon Brownies

Ingredients:

1 1/2 c sugar

3/4 c butter, melted

1 tsp vanilla

2 eggs

3/4 c flour

1/2 c unsweetened cocoa

1/4 tsp salt

1 c oatmeal

1 Tbsp cinnamon

4 Tbsp peanut butter

Preheat oven to 350 degrees. 

Grease a 9x9 pan, or if you have the famous Brownie Pan like we do, use that. :)

1. Mix the sugar, butter, vanilla and eggs together until smooth.

2. Add dry ingredients of flour, cocoa and salt. Mix well.

3. Add the final tasty ingredients and stir well.

4. Pour into the pan and bake until knife comes out clean. UNDERCOOK them. It took ours about 17 mins.

5. Sprinkle confectioners sugar on the top of the brownies and serve.

I dare you to try to eat just one!

Chai Tea Latte

The teen has discovered how to make a Chai Tea Latte that tastes as good as what you get in a $4.50 cup at a coffee place, but this one is sugar free and low carb and much much cheaper!

Chai Tea Latte

1 1/2 cup water

2 chai tea bags

1/3 cup heavy cream

1/3 cup water

6 packets splenda (6 tsps)

whipped cream

1 - Boil water and tea bags for a couple minutes.

2 - Turn to simmer and add heavy cream, extra water and splenda to pan.

3 - Cook until cream mixture is heated (1 minute.)

4 - Pour into cup and top with whipped cream.

Makes about 16 oz or two cups of latte.

* Our favorite tea is Zhana's Gypsy Tea, Fireside Chai. For a similar flavor, try Bigelow Vanilla Chai Tea. 

** For a variant, try making with Stash's Chocolate Mint Oolong Tea bags. Maybe add a squirt of sugar free chocolate syrup. Yum!

P.S. Don't you think these would go perfectly with this recipe? Of course, they're not low carb. Just my luck...