Monday, October 9, 2017

Lemon Rosemary Chicken


This dish is super easy to throw together. Just brown the chicken for 5 minutes and then you get to throw it in the oven and forget about it! (Just make sure it's a cast iron skillet!). I love how healthy it is too, but flavorful enough that the kids love it!

Lemon Rosemary Chicken
recipe from www.bravoforpaleo.com

1/4 cup olive oil
4 chicken breasts
1 1/2 sweet potatoes, cubed
1 large lemon, squeezed
1 large lemon, sliced
2 Tablespoons rosemary
5 garlic cloves, crushed
Salt and pepper, to taste

Preheat the oven to 400 degrees.
Add olive oil to a large cast iron skillet, and heat over medium-high heat. Sprinkle desired amount of salt and pepper over chicken breasts then place the chicken breast sides down in the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned. Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top with sliced lemons. Bake at 400 degrees for 30-35 minutes, or until the chicken is done. This varies for each oven.



Tuesday, September 5, 2017

Simple Baked Salmon with Avocado Salsa

This has been my favorite way to cook salmon lately. My go-to recipe is my teriyaki salmon , but our family has been doing the whole 30 challenge this month and so sugar is out for us. This salmon is super easy and versatile. You can put whatever veggies you want, even frozen! We have been doing tons of zucchini and summer squash from our garden. Another obsession lately for my kids survival over this month (especially my almost 5 year old) is anything with avocados. Guacamole is the new ketchup around here! lol. This salmon is yummy just with a squeeze of lemon, but even better if you top it with this "avocado pico" as we called it tonight. Y-U-M!


Simple Baked Salmon

Salmon Fillet (about 1 1/2 pounds or as much as you need)
any veggies, fresh and cut up or frozen
garlic salt
pepper
olive oil
lemon slices

Preheat oven to 425. Line a rimmed baking sheet with parchment paper. Place salmon, skin side down, on prepared baking sheet. Season the salmon with garlic salt and pepper. Arrange veggies around the salmon. Drizzle some olive oil over the veggies and season with salt and pepper. Arrange the lemon slices over the salmon and cover entire baking sheet with parchment paper. Bake in preheated oven until salmon and veggies are done, about 15-20 minutes. (The salmon will flake easily with a fork when it's done). Top it with the salsa below for extra flavor


Optional Avocado Salsa
1-2 avocados, diced
1/2 small red onion, chopped fine
juice from 2 limes (about 2-3 Tbsp)
3 Tbsp finely chopped cilantro
salt to taste


Mix all ingredients and chill until ready to use. Grill or broil the salmon to your preference. Top with avocado salsa and enjoy!

Thursday, August 31, 2017

Simple Steak Kabobs

These steak kabobs we made last night were heavenly and so simple to throw together too! Definitely going to be on our regular rotation. I might even have to throw my snow boots on in the winter to grill outside in the dead of winter. It will be worth it though! Use whatever veggies you have on hand. We did zucchini, red onion and mushrooms.

Steak Kabobs

Marinade:

1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp salt
black pepper

Veggies (Choose what you like!)

summer squash
zucchini
red onion
mushrooms
anything!

Thick cuts of steak, cubed (I used petite sirloin and some tenderloin I had)


Marinade the steak for 1 hour in a large ziplock bag. Cube up your veggies and add them to the steak bag and marinade 1 more hour. Grill on a preheated grill (about 350-400 degrees) for 5 minutes. Flip over and grill 3-5 more minutes. Enjoy!

Serve with some cauliflower rice for added nutrition! Separate a head of cauliflower and blend batches using a food processor (you could probably use a blender too). Heat up a large skillet over medium heat and heat up a few tablespoons of olive oil or coconut butter. Throw the cauliflower "rice" into the skillet and saute for 5 or so minutes. Flavor with lots of salt and pepper. My family likes minced garlic and green onions in ours. I just saute those quickly before adding the "rice".

Tuesday, January 17, 2017

Slow Cooker Chili

I love chili, especially here in cold country! My kids love it too as long as some sort of chips accompany it, since that's our favorite way to eat chili around our house.  You can also serve it with some cornbread, cornbread muffins, or serve it over a baked potato too. (That's how I ate chili growing up since we had potatoes with almost every meal!)

Slow Cooker Chili

1 pound ground beef
1/4 cup onions, chopped (or 1 Tbsp onion flakes), optional
4 garlic cloves, minced
2 cans mild chili beans, keep juices
1 can dark kidney beans, rinsed and drained
1 (28 ounce) can diced tomatoes (or 2- 14.5 ounce cans)
2 Tbsp chili powder
1 tsp salt
1 Tbsp cumin
1/4 tsp pepper
1/4 cup water

Brown the beef with the onion and minced garlic. Drain any grease and put into a slow cooker. Add the rest of the ingredients into the slow cooker and stir to combine. Cook on low 6-8 hours, or high for 3 hours. You can also do this in a big pot the same way with browning the beef and then adding everything and simmering until everything is heated through.




Sunday, January 15, 2017

My Mom's Fried Rice

Here is a super easy fried rice recipe from my mom. It does call for minute rice, but don't judge. My family swears that's what makes it so amazing! (Plus how do you think it has the easy title right?) But if you have regular rice leftover in your fridge- try it out and let me know how it turns out- I'm sure great! This recipe is very adaptable: use white or brown minute rice, add in green onions, regular onions or both. You can throw in some peas if you want some veggies! Just whatever your family likes. I actually had this leftover rice twice for breakfast this week with an additional egg. Yum!

Mom's Fried Rice
Makes around 3 cups 

2 cups minute rice, white or brown
onion, chopped (1/2 cup-1 cup to your preference)
green onions, chopped (to your preference again)
2-3 Tbsp dairy free butter or margarine
2-3 eggs
salt and pepper, to taste
soy sauce, to taste

Cook the minute rice as directed. While the rice is cooking, melt the butter in a big frying pan and saute the chopped onions until they are about done. Scoot them over to the corner of your pan and scramble 3 eggs. Once the eggs are done mix them up with the onions and add the cooked rice. If you need to add more butter go ahead and do so (I won't tell). Mix everything all together and add lots of salt and pepper. Then drizzle soy sauce over it but don't overkill. You don't want the rice to be brown unless it's brown rice. :) Less is usually more and you can always add later if you need to. And it's done! Enjoy! 

Monday, February 22, 2016

Japanese Chicken

Yes I'm still alive! Even though I don't post as often as I use to, I promise to share when I find a wonderful recipe. I'm not about just posting recipes to post them- so you will know when I do that it's a tried and true recipe- just like this one! This chicken is so fabulous! I checked this cookbook out from the library and so far all the recipes I have tried were wonderful. I shared this Japanese chicken with my sister last week and she said, "Ummm...I think you undersold that chicken!" 
If you are a fan of the sweet and sour chicken this one is just as tasty but less than half of the work. If you want the extra effort, I'm sure you can fry the chicken up first before you put it into the oven to make it more crisp. But to me what makes it so great is that you can throw it right into the oven with minimal prep work.

Japanese Chicken
Recipe from Worldwide Ward Cookbook by Deanna Buxton
Note: This is halved from what the recipe says. I made 2 chicken breasts and 1 pound of chicken thighs with the below amounts. Even with this halved the sauce is plentiful. I even saved the leftover sauce and used it with some frozen popcorn chicken another night.

1 egg
1/2 cup flour
3 Tbsp sesame seeds
4 chicken breasts (or thighs worked wonderful for me!)
1/4 + 2 Tbsp soy sauce (or 6 Tbsp)
1 cup vinegar
half of a 1/3 cup water (just eyeball it)
2 cups sugar

Whip egg in a bowl. In a separate bowl, combine flour and sesame seeds. Dip each chicken breast in the egg , then roll evenly and heavily in the flour mixture. Arrange chicken breasts in a greased 9 x 13 inch pan. Mix soy sauce, vinegar, water, and sugar; pour over chicken breasts. Bake uncovered at 350 degrees for 40-45 minutes. Serve with rice.

Wednesday, November 18, 2015

Frosting


Finally I found a great dairy free frosting that holds it's shape for decorating and tastes great too! Yeah for that!

Easy "Butter"-cream Frosting

1 cup dairy free butter/margarine, softened to room temperature
3 1/2 cups powdered sugar
1 tsp almond milk, vanilla (but regular works too)
1 tsp vanilla
1/8th salt

In a mixing bowl or your stand-up mixer cream the butter/shortening. Add the powdered sugar a little at a time. Lastly add in the almond milk, vanilla and salt and mix until nice and smooth. (I don't recommend refrigerating this frosting before using it. If you do need to refrigerate it, you will need to let it come to room temperature before being able to spread it ;)

Wednesday, April 1, 2015

Teriyaki Grilled Salmon

My Mom has been making this grilled salmon for years and years and years, but she always sprinkles hers with lemon pepper seasoning before. I decided to ditch the lemon pepper seasoning, and add some sesame seeds and it has now become one of my family's favorites. You can even reduce the marinade over the stove if you'd like for some drizzle. Soooo yummy!

Teriyaki Grilled Salmon

Salmon Fillets (as many as you need)
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup water
1/4 cup olive oil (or you could use vegetable oil)

Mix the brown sugar, soy sauce, water and olive oil together and pour over the salmon in either a bowl or a big zip-lock bag. I like a big zip-lock because it's easy to flip in the fridge. Marinade for at least 4 hours. When you are ready to cook, preheat the grill to medium high heat (if you have a temperature dial set it to about 350) When the grill is heated, throw down a piece of tinfoil and spray with nonstick spray. Put your salmon fillets on the foil. Grill about 4 minutes and then flip, pour some of the marinade over and grill another 4-6 minutes until it's done to your liking. Remove from the grill and serve with sesame seeds if desired.

Tuesday, March 3, 2015

Pico De Gallo

I LOVE pico! So does my 7 year old daughter. In fact when I made steak fajitas last week, we ate all of the pico before dinner was served and ended up having to make another batch! lol For that reason I doubled my original recipe so that you will have plenty for the family. But you could also half it to serve 2-3 people. Super simple. You can also add a chopped garlic clove if you'd like. Sometimes I do and sometimes I don't. 

Simple Pico de Gallo
makes about 3 cups 

6 medium Roma tomatoes
1 small white onion (or red)
1 jalapeno pepper
juice of 1 lime
1/2 cup or so of chopped cilantro
salt and pepper to taste

Cut the tomatoes in half and take out the seeds under running water. Cut the tomatoes into small pieces, and add to a mixing bowl. Finely dice the onion and the jalapeno (remove the seeds if desired). Toss the onion and jalapeno in the bowl with the tomatoes. Add the chopped cilantro and mix well finishing up with the lime juice and salt and pepper. It's better if you can refrigerate it for about 15-20 minutes so the flavors will settle. 

Note: When I want a "kicked up" guacamole, I will make a half a batch of this pico and mix it with 3-4 mashed avocados. Heavenly.

Friday, February 27, 2015

Chili Lime Steak

I have been looking for new recipes, and this one was a winner! I served mine Mexican style with fresh cooked tortillas, pico de gallo and guacamole, but the steak had amazing flavor all alone and would be outstanding by itself or in a salad! Definitely going to be baking this one time and time again! :) 

Chili Lime Steak
Recipe slightly adapted from Our Best Bites

1-2 pounds flank steak (boneless)
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/8 tsp cayenne pepper 
3/4 tsp salt
1/4 tsp pepper
1 lime, juiced (about 2 Tbsp juice)
1 Tbsp olive oil

To make the rub, combine the spices in a small bowl and add the lime juice and olive oil. Stir to combine. Place the steak in a shallow dish (like a 9X13). Pour the spice mixture over the steak and then use your hands to rub it in. Let the steak stand for 15 minutes. While the meat is standing, preheat your grill. Place the steak on the grill over medium-high heat and cook for 5-7 minutes per side or until desired doneness is reached. (I recommend flipping at 5 minutes, and then checking at the next 5 minute mark) Remove from grill and allow to stand for 5 minutes before slicing. Slice the steak against the grain into strips about 1/4 inch thick. 

Note: If you are pressed for time, you can make the rub ahead of time. I rubbed mine on the steak and left it in the fridge all day, but you don't have to do that. If you do refrigerate it, just make sure you let it sit at room temperature for 15 minutes or so.

Tuesday, January 20, 2015

Chocolate Chip Oatmeal Cookies (with a hint of coconut)

Although my picture didn't come out quite as great as the one in Daphne's cookbook, these cookies are AMAZING! I have never thought to put coconut flakes in oatmeal cookies, but it adds such a great burst of flavor (without being too much). More flavorful then any oatmeal cookie I have eaten. Make sure you read her note at the bottom of the recipe, and take them out just when the edges start to brown.

Chocolate Chip Oatmeal Cookies

Recipe adapted from Daphne Oz

2 cups rolled oats (not quick-cooking)
2/3 cups whole-wheat flour
½ cup all-purpose flour
1 tsp baking soda
1 tsp salt
8 Tbsp/1 stick cold dairy free margarine, cut into pieces (or unsalted butter)
½ cup coconut oil, softened
2/3 cup sugar
½ cup packed light brown sugar
1 Tbsp vanilla extract
2 large eggs
½ cup chopped pecans 
½ cup unsweetened shredded coconut
1 cup dairy free chocolate chips (or milk or semi sweet)

In a food processor, pulse 1 cup of the rolled oats to a grainy powder. Add the processed oats to a large bowl along with both flours, baking soda, and salt and combine.
In a standing mixer or hand mixer, cream together the butter, oil, and both sugars. Then beat in the vanilla, eggs (one at a time) and beat. Add a third of the dry mixture to the wet mixture, beating to incorporate after each addition. Fold in the remaining oats, nuts, coconut, and chocolate chips. Roll into 2 inch balls and place on a parchment-lined baking sheet. Bake at 375for 12-15 minutes or until the rims are golden brown and the center is still slightly moist (they will continue baking as they cool).

*Daphne says to always freeze the cookie dough balls before baking to help them cook evenly and limit spread. To do this, just line a cookie sheet with parchment paper, add the cookie balls, cover with plastic wrap and freeze for 2 hours or overnight. Don’t use the frozen pan to bake! Transfer them to another cookie sheet and into the preheated oven. You can also save the frozen dough balls in a freezer bag in the freezer. 

Wednesday, January 14, 2015

Roasted Veggies

 One goal I have for my family this year is to eat more veggies! I only have 1 of my 4 children who love veggies and so I'm trying to find new ways to cook them to appeal to those other 3. I liked this version of roasted veggies because it had a little zing with the vinegar. A splash of vinegar- who would have thought? (Sorry I can't remember where the recipe came from. It was one of those google it and write it down on scratch paper kind of things!) 

Roasted Vegetables
serves 4-6 (4 if you love veggies, 6 as a small side)

2 red bell peppers, cut into triangle bite size pieces
1 zucchini, cut in half twice lengthwise then into bite size pieces
1 yellow squash, cut into circular bit size pieces
1 vidalia onion, cut up
1-2 cups asparagus, trimmed and cut into 1 inch pieces
3 cloves garlic, minced
4 tsp olive oil
1 tsp vinegar
1/2 tsp basil
3/4 tsp salt
1/4 tsp pepper

Preheat the oven to 450. Put all the veggies into a big bowl. Add the olive oil, vinegar, basil, salt and pepper and toss to coat them all. Turn onto a greased rimmed baking sheet and bake for 25-30 minutes at 450.


Thursday, December 11, 2014

Kalua Pork

Hawaiian Style Slow Cooker Kalua Pork www.pineappleandcoconut.com  Just like what you have a luau without having to dig a pit in your yard to cook it!
My sister in law Kelli made a version of this for us this summer and we loved it! It can't get any simpler, only uses 4 ingredients, and is really really yummy!  We ate it too fast for a picture, so I borrowed the above pic from the same place I adapted the recipe from hereWe had ours over rice and I used a 4 pound roast. I think I did about 5 ounces of spinach but that could have easily been doubled-just depends on how much you like spinach. ;)

Kalua Pork
Serving size varies (4 pound roast will feed 4-6)

1 4-6 pound pork Butt roast
1 Tbsp liquid smoke, hickory flavored
2-3 tsp red Hawaiian sea salt (or just sea salt if you can't find Hawaiian)
Bag of washed spinach (5 + more ounces depending on your liking)

Pat the roast dry (and you can trim some of the fat if you feel like you need to, but really that's what gives it the flavor). Pierce all over with a fork and rub it liberally with sea salt. Place it in a slow cooker and pour the liquid smoke evenly over the roast. Cook on low for 8-12 hours (I did mine for 10 hours). 

Once it's done shred the entire thing up right in the crockpot (this is where you could trim some of the fat you notice too as you are shredding), add a bag of spinach and stir it all together. Cover and cook 5-10 more minutes or until the spinach is wilted. 
Serve over rice.


Thursday, April 24, 2014

Green Smoothie

My sister made me this smoothie while my kids and I were visiting over Spring Break and I fell in love. I know green smoothies are not "new" by any means, but all the ones I have tried taste like straight veggies. The secret ingredient she uses is unfiltered apple juice. I have to make it at least 3 times a week, so yummy!

Green Smoothie
Recipe from my sister Brooke
makes 2 servings (for 1 just cut it in half)

1 1/2 cups raw unfiltered apple juice
2 BIG (heaping over) handfuls of spinach 
1 BIG handful of kale
1-1 1/2 cups of frozen fruit mix (strawberries, pineapple, mango, peaches) 

Start with your apple juice in the blender followed by the spinach. Mix until it's pureed, then add the kale. Mix until pureed really well. Then add your frozen fruit mix and blend until smooth. If you like it more liquid, use 1 cup of fruit. If you like it really thick use 1 1/2 or more cups of the fruit. Enjoy!

Wednesday, March 19, 2014

Egg and Dairy Free Pudding

Dairy Free, Egg Free Chocolate Pudding
This is not my recipe, but since I have made it twice in the past week I figured I better share it with you all....I couldn't resist the urge :)
Absolutely delish! My kids can't get enough. (me either!)

Incredible Chocolate Pudding
Recipe from Mel @ melskitchencafe
Makes 5 (1/2 cup each) servings

1/3 cup granulated sugar
2 Tbsp cocoa powder, Dutch-process or natural, unsweetened
2 Tbsp cornstarch
2 cups dark chocolate almond milk 
1/3 cup creamy peanut butter (see note)
1/4 tsp vanilla extract
sliced bananas for serving, optional

In a medium saucepan, whisk together the sugar, cocoa powder and cornstarch. Slowly pour in the almond milk and whisk to combine.
Cook over medium heat, whisking constantly until the pudding begins to bubble. Cook two minutes longer (while it boils and bubbles). The mixture will be thick but pourable and will set up more while it chills.
Take the saucepan off the heat and whisk in the peanut butter and vanilla.
Pour the pudding into a bowl and cover with plastic wrap, pressing directly to the surface to avoid a skin forming. Refrigerate until well-chilled, 3-4 hours.
Serve with sliced bananas (optional).

Note from Melanie:
"The pudding is already egg-, dairy- and gluten-free. For my peanut-free friends, try subbing in soy butter or sun butter for the peanut butter. As noted above in the post, I couldn't resist trying a non-peanut butter version today (2/22/14) since many of you asked about it. Here's the result: the cooked and chilled pudding without the peanut butter was really good! It was definitely missing that element of creaminess the peanut butter gives, but honestly, I loved it. It wasn't quite as thick as the peanut butter version so I would suggest upping the cornstarch to 2 1/2 or 3 tablespoons if you are leaving out the peanut butter. Remember to let it boil and bubble (stirring constantly!) for a good 2-3 minutes to help it get as thick as possible. It will still be slightly runny when pouring into a bowl but will thicken up considerably upon chilling."



Thursday, January 23, 2014

Oatmeal Chocolate Chip Cookies

These really are the best oatmeal cookies ever! Just make sure you don't cook them too long....like as in take them out when they still look a bit undercooked rather than getting brown or you will end up with the traditional super thin crunchy oatmeal cookie. Mine take exactly 12 minutes at which point the edges are just barely starting to look golden. After they sit on the cooling rack for a few minutes on the baking sheet they are perfect. These are soft and DELICIOUS! My favorite is that the dough keeps in the fridge for a week, so I can make some each day during the week fresh- yum :)
Another note- I have been experimenting with coconut oil and have been using it exclusively in these chocolate chip cookies although I haven't tried it with this recipe yet. I will update it when I do, but definately comment if you do try that!

Oatmeal Chocolate Chip Cookies
Recipe from Sept 2011 Family Circle Magazine

2 sticks dairy free margarine (or butter), at room temperature
1/2 cup granulated sugar
1 cup light-brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 Tbsp vanilla extract
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats (I use old fashioned)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2-2 cups diary free chocolate chips (or milk chocolate or semi-sweet)

Heat oven to 325. Place margarine and sugars in a bowl and beat until smooth and creamy. Add the egg, egg yolk and vanilla, one at a time, beating well between additions.
Place flour, oats, baking powder, baking soda and salt in a seperate bowl; mix well and add to the butter mixture. Beat until everything is well incorprated. Scrape down the sides of the bowl, add the chocolate chips and beat again. You can cover and refrigerate up to one week.
Form the dough into about tablespoon size round balls and place them about 2 inches apart on a cookie sheet. Transfer to 325 degree oven and bake until the cookies begin to brown at the edges, around 12 minutes. Cool on the cookie sheet.

Crockpot Salsa Chicken

This is super easy, but just in case any of you are missing out I had to share it. My sister always uses frozen chicken breasts, which makes it even easier. I have done it both ways, frozen and fresh. 

Crockpot Salsa Chicken
Recipe from my sister Candice

Chicken breasts, thawed or frozen (any amount)
Jar of salsa (your favorite kind)

Place frozen chicken breasts into crockpot. Pour enough salsa in to cover the chicken and cook on low about 8-10 hours (less if they weren't frozen) or until the chicken is done. Tear apart with a fork. You can use the chicken to make salads similar to Cafe Rio, do hard or soft chicken tacos, quesadillas, or anything! 


Thursday, October 24, 2013

Bruschetta with Balsamic Drizzle

I posted this on my sister's site today, but it's just too good not to share with the dairy free world! The original recipe called for just a 1/4 cup of parmesan cheese, and I know it is just as delicious without any cheese, so here you go! Heaven! Seriously, I could eat it every day! :)
A few notes: I used a grande ciabatta baguette from Sams Club, but any of those baguette type of breads will work. Last night for dinner I sliced the entire baguette, but for the leftovers today I cut off a 6 inch piece and then sliced it lengthwise. I'm telling you this because if you like your bread really thick-do it this way, and if you like thinner bread and heavy on the tomatoes-slice a bunch of thin slices. (If you are confused I have a pic at the end to show the difference). Also only make as much as you will eat because the bread will go soggy. So make what you want and then put the rest of the tomato mixture in the fridge and when you want more, pull it out and slice up more bread. The drizzle is quite rich so use it sparingly (but it is amazing!), and next time I'm going to half the below recipe because I had way too much. Even though it says to drizzle before you toast, next time I will drizzle after so that it looks fancy on the serving platter. :)

Bruschetta with Balsamic Drizzle:
Recipe adapted from Neighbor Julia

Bruschetta:
6 roma tomatoes- chopped (firmer tomatoes are better for this recipe)
1/3 cup chopped fresh basil
2 cloves fresh garlic (use the real thing! minced)
2 T. Balsamic Vinegar
1 T olive oil
salt and pepper (to taste)
1 long skinny baguette sliced thinly (I used chibata, but sour dough or any would work)


Mix all ingredients (except for bread) in a medium sized bowl. Allow to chill in fridge for at least 2 hours for best flavor. (I like to make mine a day ahead if I have time). When ready to serve slice bread and toast bread slightly in oven. Top each piece of toast with bruschetta, drizzle recipe below, and toast again. 

Balsamic Drizzle:

1/2 cup firmly packed brown sugar
1/2 cup balsamic vinegar
1 T. corn starch

Stir all ingredients together in a small saucepan. Boil until slightly thickened (add extra corn starch if needed). Let cool 5 min. or until thickened to consistency you would like (don't let it get too thick). Drizzle over bruschetta and toast. Enjoy!




Hopefully you can tell the difference between the slices- the first is for a thinner, more traditional bruschetta
 This one is for a thicker bread- slicing the baguette lengthwise and opening it up

Sunday, September 15, 2013

Easy 10 Minute Breadsticks

My neighbor gave me this recipe a while back, and I just love how they take just a few minutes to throw together. I have a lot of bread stick recipes around that are really yummy, but 10 minutes, really? I can get these finished at the same time as my pasta cooks...pretty awesome! Because who has time to wait for things to rise when there are hungry children involved right?

Ten Minute Breadsticks
from my neighbor Tonya's sister Nicki :)

2 cups warm water
2 Tbsp yeast
2 Tbsp sugar
Stir together and let sit for a few minutes

Add:
2 tsp salt
4-5 cups flour (white or wheat)

Preheat oven to 400. Just mix it until it forms a nice dough and then roll it out right onto a greased cookie sheet. Add butter and garlic salt and anything you want. I always add rosemary to mine. Then take your pizza cutter and cut them into pieces before popping them into the oven. No rise time or anything, they will come up in the oven. Bake at 400 for 8-10 minutes.
(This picture shows how I cut mine after I roll it onto the cookie sheet)

Friday, August 9, 2013

Caramelized Sweet Potatoes and Peaches

This side dish kind of stole the show at dinner the other night. :) I'm thinking it should replace the nasty sweet potato casserole dish at Thanksgiving in so many homes (sorry I'm not a fan of the casserole!) Super yummy and the peach and sweet potato flavors were great together! Definitely going to be a regular side dish around here!

Caramalized Sweet Potatoes and Peaches
Recipe from Daphne Oz in Relish
Serves 2-3

1 Tbsp organic coconut oil, melted
2 Tbsp pure maple syrup, room temperature (it will make the oil go solid if it's too cold)
1/2 tsp ground cinnamon
iodized salt
1 medium sweet potato, scrubbed and cut into 1 inch chunks (the orange variety)
2 medium peaches, pitted and sliced into 4 wedges each (I only had canned I just made sure I strained them really well)
1 medium sweet onion, peeled and quartered (I used about 1/2 an onion)

Preheat oven to 450. In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt. Put the potato and peaches in 2 separate bowls. Pour three-quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss and roast for 5 more minutes. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized. 

Thursday, June 27, 2013

Chicken and Bacon Shish Kabobs

I just posted these on my other cooking blog that my sisters and I share, but I couldn't resist double posting them just because they are absolutely divine! And best of all- dairy free!! :)
Oh my goodness these are heaven! The bacon makes the chicken so moist and tender. If you have done kabobs before you know that sometimes the meat can be dry, but not these beauties, and it's because of the bacon (so don't skip that step!) My daughter who is the pickiest eater on the planet even eats them up! I have been doing pineapple, mushrooms and bell peppers, but you can really use anything you like, that's what makes skewers/kabobs so much fun. This is definitely going to be a summer favorite! I have already made them 3 times in 2 weeks, 2 of the times for big parties. Also I use turkey bacon because it's what our family likes.
Chicken and Bacon Shish Kabobs
Recipe adapted from allrecipes.com
Mine made 8-10 big skewers
 
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 Tbsp honey
2 Tbsp canola oil
10 large mushrooms, cut in half
2 green onions, minced
1 pound boneless skinless chicken breasts, cut into chunks
1/2 pound turkey bacon slices, cut in half lengthwise (or regular bacon)
canned pineapple
2 bell peppers, any variety
skewers (if you use wooden be sure to soak them in water at least 20 minutes)

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil and green onions. Place the mushrooms and chicken each into a bowl or a ziplock and pour the mixture over, and stir to coat. You can marinade them together, but I found it to be a pain when you are picking through to skewer them; it's easier to separate them. Cover and marinate in the fridge at least 1 hour, 2 or 3 is better. Preheat grill for high heat. Remove the mushrooms and chicken from the marinade and shake off excess. (I just strained them over a saucepan). Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes; set aside.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves, bell peppers and pineapple chunks. Lightly oil the grill and arrange skewers. Cook about 7 minutes, brush with some of the remaining soy sauce mixture, flip them over and brush again. Grill about 7 more minutes. Done when bacon is crisp and chicken juices run clear.